Elegance in pastry by Nicolas Boussin
ENJOY THE INSPIRING PHOTO FROM NICOLAS BOUSSIN COURSE COURSE PROGRAM Graphik: hazelnut streusel, caramelized hazelnuts, croustillant, chocolate sponge cake Zaher, citrus confi, glucose meringue,...
Pistachio cookies by Cedric Grolet
Spend this evening in the company of one of the most charismatic chefs of the planet Cedric Grolet! The full recipe of a magic...
Extraordinary pastry by Hans Ovando
ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE Hans Ovando will demonstrate a wide range of cakes, Verinnes, chocolates. There are desserts...
French bread and english sandwich by Pascal Tepper
ENJOY THE INSPIRING PHOTO FROM PASCAL TEPPER COURSE COURSE PROGRAM Sourdough. How to make sourdough. How to store liquid sourdough Bread on a liquid...
La pâtisserie française by Patrick Casula
COURSE PROGRAM Chocolate Tarte: hazelnut shortbread, almond fondant, chocolate cremeux, chocolate croustillant, chocolate glaze Paris Brest: pate a choux, hazelnut cream mousseline Hazelnut Tart...
Grand Marnier and praline bonbon
GRAND MARNIER AND PRALINE BONBON: Carmel ganache with Grand Marnier Praline with hazelnut and almond Crunchy layer with praline This bonbon is a combination of...
Pear and Dorblu macaron
PEAR-DORBLU MACARON: The peculiarity of these macarons is the piquant whipped ganache with a lot of Dorblu cheese and juicy pear with vanilla. The combination...
Coffee and praline macaron
COFFEE AND PRALINE MACARON: Coffee and praline are a combination of flavors that is close and understandable to everyone. Macaron shells with a pleasant...
Raspberry, milk chocolate and salted caramel macaron
RASPBERRY,MILK CHOCOLATE AND SALTED CARAMEL MACARON: Chocolate macarons based on Italian meringue have a nice, less sweet taste thanks to red cocoa and bitter...