Passed

LEMON TART CONSISTS OF: Shortcrust pastry Yellow crumble Almond cream with mint Yuzu whipped ganache Lemon confit Lemon paste Lemon marmelade Lemon yellow coat Mixture for aerographe Mixture for...

COURSE PROGRAM Basil: pate sable, Joconde biscuit, mandarin marmelade, green apple cremeux, basil chantilly, neutral glacage, mirror glaze Blueberry tarte: pate sable, Joconde biscuit, blueberry jam, blueberry glacage, pastry...

COURSE PROGRAM Writer: chocolate sable, old school praline paste, coffee cremeux, hazelnut-coffee financier, coffee mousse, shiny chocolate glaze, chocolate dip The Chocolate Tart: chocolate sable, cremeux chocolate, chocolate ganache piping, chocolate...

Language: French with translation in English COURSE PROGRAM Entremets Pari-Brest: crispy pastry dough, cream with hazelnut praline, nugatin and fried hazelnut Eclair chestnut cassis: crispy pastry dough, chestnut ganache, confit cassis,...

Spend this evening in the company of one of the most charismatic chefs of the planet Cedric Grolet! The full recipe of a magic cookies with a pistachio. Feel...

COURSE PROGRAM Basic creams for Danish Pastry cream Mango pastry cream for Danish Chocolate cream for Danish filling Nuts base cream for Danish filling Danish painting. Brioche painting Puff...

COURSE PROGRAM Opera: coffee Joconda, coffee cremeux, ganache Gana Vanilla-Berries cake: pate sable Dulcey, berries confi, vanilla chantilly with mascarpone Black Forest: streusel, crunchy layer with feuilletine, cherry marmelade,...

Cedric Grolet has finally confirmed the broadcasting of one of his recipes after more than a year of negotiations! Cedric Grolet is a pastry chef in Alain Ducasse restaurant,...