In this video, I will show you an easy but super tasty pastry decoration - Dehydrated chocolate mousse. This is a crispy, light, and delicious piece of choco...

We’re going to make a very delicious winter chocolate & pear dessert. It’s a whiskey & chocolate cream with a dulcey de leche cremeux, chocolate feulletine, a pear & cardamom sorbet and a beautiful caramelized pear & whiskey gel.The dulce de lecheSubmerge a can of condensed milk in a pan filled with water and bring this to a boil for 3 hours. We do this to caramelize the condensed milk. If necessary add more water to insure it stays submerged. After the three hours gently take the can out of…

As a pastry chef, you’re always looking for ways to innovate and elevate your plated dessert. One such versatile ingredient that’s gaining popularity is flexible ganache. But what exactly is it? It's exactly what it sounds like – a chocolate ganache that's soft and flexible, adding a new dimension to your plated desserts.

I’ve talked about plated desserts before, and how I think...take a look

Check out this dense, creamy dark chocolate crémeux with crunchy nut praline and indulgent boozy caramel sauce. This easy recipe is an impressive way to end any dinner party

This treat served at The Clocktower in NYC is a modern take on the mint chocolate U.K. favorite.

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MICHELIN STAR Forest Dessert with Chocolate, Matcha & Cherry - Fine Dining Pastry Recipe - YouTube

For a beautiful dessert that'll challenge your skills in the kitchen, look no further than this celebration of autumnal fruit from Andrew Gravett. Dulcey chocolate, figs and blackcurrants are presented in the format of cream, compote, coulis and sorbet, with little almond sablé biscuits adding a crunchy textural contrast.