milk

Course Croissants and Viennoiserie

Almond Brioche

See recipe

Course Croissants and Viennoiserie

Sugar Brioche

See recipe

Course Cantabrian Cuisine

Cantabrian red beans stew, vegetables and fried collards

See recipe

Course Creative Cakes with Fondant

Traditional Chocolate Sponge Cake

See recipe

Course Creative Cakes with Fondant

Coconut and walnut sponge cake

See recipe

Course Creative Cakes with Fondant

Devil’s food cake

See recipe

Course Tuscan Cuisine

Ravioli filled with oil and parmesan chesse

See recipe

Course Fresh Egg Pasta

Lasagnetta with meat sauce, bechamel sauce and parmesan air

See recipe

Course Fresh Egg Pasta

Spicy Garganelli with garlic sauce

See recipe

Course Southern Cuisine

Crispy Duck and Grits

See recipe

Course Doughnuts

Coconut Cream with Coconut and Blackcurrant Glaze

See recipe

Course Doughnuts

Milk Chocolate and Almond Praline Cream with Cocoa Glaze

See recipe

Course Doughnuts

White Chocolate and Passionfruit Cream with Raspberry

See recipe

Course Doughnuts

White Chocolate Cream

See recipe

Course Artistic Fine Dinning

Sweetbreads in Milk

See recipe

Course Artistic Fine Dinning

Almond nougat spring

See recipe

Course Classic French Pastry

Feuille d’automne

See recipe

Course Classic French Pastry

Baba: Le Yin et le Mang

See recipe

Course Classic French Pastry

Vanilla Saint Honoré

See recipe

Course Classic French Pastry

Paris- Brest(Cortemilia) 

See recipe

Course Japanese Petits Gâteaux

Crunchy Chocolate Orange Cake

See recipe

Course Contemporary Andalusian Cuisine

Light porridge with fried pestiños pastries

See recipe

Course Modern Italian Cuisine

Chicken: All of it

See recipe

Course Modern Italian Cuisine

Oyster, tapioca,sunchoke, rose and moringa.

See recipe

Course Creative Buttercream Cakes

Red velvet

See recipe

Course Creative Buttercream Cakes

American Buttercream 

See recipe

Course Gluten-free Breads

Chocolate Hotcakes

See recipe

Course Cooking with Insects and Sustainable Proteins

Yawar Fiesta

See recipe

Course Cooking with Insects and Sustainable Proteins

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

See recipe

Course Eclairs

Coffee and Almond Eclair

See recipe

Course Eclairs

Pure Vanilla Eclair

See recipe

Course Eclairs

Matcha Tea Eclair

See recipe

Course Eclairs

Chocolate Eclair

See recipe

Course Eclairs

Chocolate Choux Pastry

See recipe

Course Eclairs

Classic Choux Pastry

See recipe

Course Modern Colombian Cuisine

Tapioca Crisp, Paté and Wild Blackberry

See recipe