Pastry and Baking

Course Japanese Pastry

Yokan

See recipe

Course Japanese Pastry

Dorayaki

See recipe

Course Japanese Pastry

Ichigo Daifuku

See recipe

Course Japanese Pastry

Mochi

See recipe

Course Japanese Pastry

Anko

See recipe

Course Christmas Desserts

Buñuelos (fritters) (Mexico)

See recipe

Course Christmas Desserts

Les Quatre Mendiants (France)

See recipe

Course Christmas Desserts

Strudel (Germany)

See recipe

Course Christmas Desserts

Pizzelle (waffle cookies) (Italy / Argentina)

See recipe

Course Christmas Desserts

Kahk (biscuits) (Egypt and the Middle East)

See recipe

Course Christmas Desserts

Gingerbread cookies (Germany/The Netherlands/USA)

See recipe

Course Christmas Desserts

Polvorón (shortbread) (Spain)

See recipe

Course Haute Cuisine at your Fingertips

Lemon Meringue

See recipe

Course Haute Cuisine at your Fingertips

Tiramisu

See recipe

Course Cheesecakes

Farmhouse Cheesecake

See recipe

Course Cheesecakes

Air Cheesecake

See recipe

Course Cheesecakes

No Bake Cheesecake: Gelée Cheesecake

See recipe

Course Cheesecakes

Japanese “Chizu Cheesecake” Soufflé Style

See recipe

Course Cheesecakes

Patterson Cheesecake

See recipe

Recipes by Chema Soler

Cheesecake and Blueberry Croquette

See recipe

Course Croquettes

Chocolate and Milk Curd (cuajada) Croquettes

See recipe

Course Amazing Menus To Go

Carrot Cake with Whipped Ginger Ganache

See recipe

Course Amazing Menus To Go

Chocolate Textures

See recipe

Couse Ukrainian Cuisine

Syrniki: Cottage cheese pancakes

See recipe

Course Tempting Cakes

‘No Bake’ Chocolate and Hazelnut Tart

See recipe

Course Tempting Cakes

Red Velvet Cake

See recipe

Course Tempting Cakes

Rhubarb Crumble

See recipe

Course Tempting Cakes

Swiss Roll

See recipe

Course Tempting Cakes

Sara Cake

See recipe

Course Tempting Cakes

Pavlova

See recipe

Course Salted Caramels and Pâte de Fruits

Pâte de fruit with spices and red wine

See recipe

Course Salted Caramels and Pâte de Fruits

Raspberry and Valrhona Illanka 63 % chocolate pâte de fruit

See recipe

Course Salted Caramels and Pâte de Fruits

Chocolate salted butter caramel with Valrhona Coeur de Guanaja 80%

See recipe

Course Salted Caramels and Pâte de Fruits

Exotic salted butter caramel

See recipe

Course Salted Caramels and Pâte de Fruits

Vanilla CBS (Caramel Beurre Salé)

See recipe

Course Pastry Basics: Creams

Chantilly + Italian Chantilly

See recipe