icing sugar

Course Fresh and Light Patisserie

Grapefruit, Mint & Olive Oil Entremet

Course Spanish Haute Cuisine

Sweet paprika macarons

Course Modern Algerian Pastry

Maritozzi Dough

Course Christmas Cakes and Bûches

Christmas Eve Cake

Course Christmas Cakes and Bûches

The Tree Ball

Course Christmas Cakes and Bûches

Lapland

Course Italian Fine Dining

The Cornucopia

Course Sugar Art

Dragon Ball

Course Croissants and Viennoiserie

Almond Brioche

Course Creative Fondant Cakes

Express syrup

Recipes by Leonardo Espinoza

American express gum paste

Course Creative Fondant Cakes

Homemade gum paste

Course Creative Fondant Cakes

Homemade fondant

Course Creative Fondant Cakes

Devil’s food cake

Course Macarons

Chocolate Orange Macarons

Course Macarons

Strawberry and Lime Macarons

Course Macarons

Passionfruit caramel & raspberry macarons

Course Southern Cuisine

Fried Chicken and Biscuits

Course Donuts

Coconut Cream with Coconut and Blackcurrant Glaze

Course Donuts

Milk Chocolate and Almond Praline Cream with Cocoa Glaze

Course Donuts

White Chocolate and Passionfruit Cream with Raspberry

Course Donuts

Cocoa with Matcha Glaze

Course Donuts

Cocoa with Violet Glaze

Course Donuts

Pistachio and Lemon

Course Donuts

Mango, Mandarin and Yuzu

Course Donuts

Classic Vanilla

Course Artisan Ice Creams

Alfajor with Dulce de Leche Ice Cream and Salted Caramel Filling

Course Classic French Pastry

Feuille d’automne

Course Japanese Petits Gâteaux

Mango Banana Coconut Tart

Course Japanese Petits Gâteaux

Chocolate Fig Orange Caramel

Course Japanese Petits Gâteaux

Yuzu Lemon Opalys Tart

Course Creative Buttercream Cakes

Homemade Gum Paste

Course Creative Buttercream Cakes

American Buttercream

Course Cooking with Insects and Sustainable Proteins

Ripe Plantain Gnocchi, Suri Butter (Palm Weevil Larvae) and Bijao Cream

Course Christmas Desserts

Strudel (Germany)

Course Christmas Desserts

Kahk (biscuits) (Egypt and the Middle East)

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