strong flour

Course Individual Desserts

Strawberry rhubarb pie

See recipe

Course Individual Desserts

This is PEANUTS!

See recipe

Course Dim Sum: The Art of the Dumpling

Beef Jiaozi

See recipe

Course Christmas Cakes and Bûches

Santa’s Mailbox

See recipe

Course Ramen

Classic Tokyo Style Noodles

See recipe

Course Sophisticated Pastry Doughs

Kouglof

See recipe

Course Sophisticated Pastry Doughs

Kouign-aman

See recipe

Course Sophisticated Pastry Doughs

Banana Schneken

See recipe

Course Sophisticated Pastry Doughs

Bretzel

See recipe

Course Sophisticated Pastry Doughs

Almudevar Plait

See recipe

Course Sophisticated Pastry Doughs

Puff Brioche Dough

See recipe

Course Sophisticated Pastry Doughs

Carrés aux Pommes or Apples Carré

See recipe

Course Sophisticated Pastry Doughs

Cream Knot

See recipe

Course Sophisticated Pastry Doughs

Two-Coloured Pain au Chocolat

See recipe

Course Gourmet Pastries

Croissant Dough

See recipe

Course Brunch Pastries

Croissant dough

See recipe

Course Brunch Pastries

Brioche dough

See recipe

Course Greek Cuisine

Street Food: Quick Pita Bread

See recipe

Course Focaccias

Focaccia 80% hydration

See recipe

Course Restaurant Dessert Menus

Slime (preserved)

See recipe

Course Cooking with Pork

Chocolate, date and bacon

See recipe

Course Essential Cakes

Cheesecake

See recipe

Course Festive Breads: Italian Panettone and Spanish Roscón

Roscon

See recipe

Course Petits Fours

Mini Anise and Bergamot Doughnuts

See recipe

Course Petits Fours

Brioche with Carquiñolis and Maple Syrup

See recipe

Course Spanish Haute Cuisine Techniques

Calçot fritter

See recipe

Course Desserts in a Glass

Origin

See recipe

Course Creative Pastry: Fermentation, Nixtamalization and Pectinases

Choux Pastry (Pizza)

See recipe

Course Creative Desserts: Techniques and Textures

Lyonnaises with Vanilla Ice Cream, Chantilly Cream and Chocolate Sauce

See recipe

Course Gourmet Pastries

Puff Pastry Dough

See recipe