cream

Course Amazing Menus To Go

Chocolate Textures

See recipe

Course Amazing Menus To Go

Caesar Salad Taco

See recipe

Couse Ukrainian Cuisine

Syrniki: Cottage cheese pancakes

See recipe

Couse Ukrainian Cuisine

Fried banosh with pork crackling and salty feta cheese

See recipe

Couse Ukrainian Cuisine

Holubtsi: Cabbage rolls with creamy mushroom sauce

See recipe

Couse Ukrainian Cuisine

Chicken Kiev

See recipe

Couse Ukrainian Cuisine

Borscht

See recipe

Couse Plating Techniques

Simple Cauliflower Velouté

See recipe

Course Cocktail Basics: 25 Classic Cocktails

Alexander

See recipe

Course Tempting Cakes

‘No Bake’ Chocolate and Hazelnut Tart

See recipe

Course Tempting Cakes

Swiss Roll

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 Creative Signature Cocktails

The Colima

See recipe

Course Miniature Pastry

Glazed Brownie

See recipe

Course Miniature Pastry

Petit Four Crown

See recipe

Course Miniature Pastry

White Chocolate and Lime Rocher

See recipe

Course Miniature Pastry

Choux with Truffle

See recipe

Course Miniature Pastry

Mango and Passion Fruit Sable

See recipe

Course Brunch Pastries

Puff pastry churro with chocolate

See recipe

Course Pastry Basics: Creams

Chantilly + Italian Chantilly

See recipe

Course Artisan Ice Creams

Plain ice cream

See recipe

Course Mexican Street Cuisine

Pambazos

See recipe

Course Mushrooms and Truffles

Wild boar with black trumpet chutney

See recipe

Course Basque Cuisine

Seasonal vegetable stew

See recipe

Course Basque Cuisine

Baby squid in ink

See recipe

Course Sophisticated Pastry Doughs

Cream Knot

See recipe

Course Cooking with Game

Frankfurter of Wood Pigeon with Truffle and Mustard Hollandaise Sauce

See recipe

Course Cooking with Game

Stewed Stuffed Partridge Bordeaux Style

See recipe

Recipes by James Berckemeyer

Deconstructed lemon ‘de convento’

See recipe

Course Entremets and Tarts

Chocolate caramel tart

See recipe

Course Entremets and Tarts

Coconut and strawberry Entremet

See recipe

Course Entremets and Tarts

Mango and lemon Entremet

See recipe

Course Restaurant Dessert Menus

Slime (preserved)

See recipe

Course Restaurant Dessert Menus

Chocolate coulant

See recipe