In this video Chef Anna will discuss the benefits of working with wafer paper and demonstrate how to make easy flowers. You will learn how to choose wafer paper, store it, make wafer paper petals and flowers in advance, as wafer Paper flowers could be placed on fondant, ganache, and buttercream cake. Whether you’re just starting with wafer paper, or mastering your skills, this class will provide a great foundation for creating wafer paper flowers and discovering the beauty of the material.

The more we learn the more we realize just how much more there is to learn. But, what if what we’ve learned already isn’t necessarily 100% true? The art of pastry can be intimidating for a lot of people. Perhaps there are just too many rules to follow. And perhaps these rules could be tested and broken? Join me on a short journey to relieve your anxiety and build your confidence around the subject of baking.

Follow along with Aurelie and Shayne as they introduce you to a modern take on caramelised petits fours. Aurelie will begin by demonstrating how to prepare a recipe for caramelised pulled sugar solution. She will then show how to process it and use it to make blown spheres. Shayne will follow with a demonstration on how to make a pepper berry and macadamia microwave
sponge, a quandong espuma mousse and golden pepper berry pearls spherification garnish.
You can watch them as they combine all these delicious native Australian flavours to create the ‘Golden nugget.'

Chef Crystal teaches you how to create a plated raw dessert using a sous vide – all skill levels are welcome. These succulent pineapple rings have a zingy citrus flavor that acts as the perfect backdrop for our refreshing, tropical ice cream. The ice cream has a coconut cream and banana base with a hint of cardamom that adds a uniquely spiced quality to the whole dish. We pair everything with a pillowy coconut snow topping and a fluffy vegan whipped cream for a delightful mirage of texture. This dessert practically screams island getaway!
Crystal Dawn Culinary led by Crystal Bonnet is a raw, vegan online culinary school specializing in raw food and raw desserts. Crystal has authored a cookbook – ‘The Art of Raw Desserts’. Learn more about her online courses and cookbook by checking out the links below. If you have any questions about the recipe, please email Chef Crystal.
Topics covered in the video tutorial:
• Homemade coconut cream from scratch
• Coconut cream frosting
• Coconut snow garnish
• Banana cardamom ice cream
• How to use a sous vide for raw food
• Operating a sous vide
• Caramelized pineapple
• Choosing a plate for plating your dessert
• Working with raw frosting
• Plating and presentation

This pastry is inspired by the rubber duck. It’s to show the audience that everything is possible in pastry when you think of making something fun. The combination is a classic of a vanilla sable, wild berry jelly with a chocolate almond sponge and vanilla mousse.

Chocolate Scientist Dennis Teets teaches how to create a gluten-free fluffernutter alternative by substituting a thin slab of chocolate for the bread of a traditional fluffernutter. Included in this demonstration is the development of a process that uses only a hamburger press and silicon-coated parchment paper to compress liquid tempered chocolate into a thin 4.25” circle that can be used to wrap a wide variety of center ingredients. Finally, he discusses other types of centers that can be wrapped using the compressed chocolate slab.

In this video, I cover the 5 essential pillars that will help you become a skilled professional no matter where you stand in your career and your development. This video is aimed at providing an example of a career and a person who managed to excel from zero in the field to being a well-trained and demanded specialist on the market.

This video is about the importance of knowing what's in your ingredients. Food allergens are on the rise so it's very important to be cognizant of what's in the ingredients you are
working with and informing your customer of the common allergens that are potentially in it.

My new book 'Baking an Impact" is a realistic introduction on how to incorporate sustainable practices into your desserts. If we make small changes in our recipes, maybe one or two changes, this can make a larger impact on the world. I wanted to keep the integrity and nostalgia of the dish while also keeping the environment in mind.

Chef Gunawan Wu demonstrate how to combine flavours and textures by creating a beautiful plated dessert. He then using his Patisserie skills, to make coconut mousse, passionfruit curd, salted ginger oat crumbs and coconut sago,

In this pastry innovation session Chefs Susan Lagalle and Jaime Schick walk through how they create a spring inspired plated dessert and petit gateau using strawberry, rhubarb, pistachio and violet. The session culminates with a dessert tasting and talk between the two chefs.

FIPGC, a world Cake Designers Championship. Discussing Team USA and how to qualify looking forward to future competitions.

In this video, Jenny will share with you her method of booking clients from the first inquiry to collecting the deposit. This is designed to make the process not only stress free and foolproof, but also easy for the client, saving precious time for both of you. This process is designed more for boutique style wedding cake designers who offer a unique product but can be applied to anyone who works with wedding cake clients. It is designed to connect you with the clients you want to work with and filter out the rest. Over her 26 years in business, Jenny has fine-tuned this process to avoid mis-communication, no show clients, and needless multiple meetings and phone calls.

Embark on a delectable journey with 'Portable Perfection,' where the artistry of travel cakes meets the expertise of a seasoned pastry chef with over 20 years of experience. In this captivating video, explore the intricate world of travel cakes, meticulously crafted to satisfy both professionals and enthusiasts alike. From the delicate balance of flavors to the precision in presentation, discover the secrets behind creating these exquisite treats that redefine culinary excellence on the go. Join Chef Jim Hutchison as he delves into the nuances of design, taste, and practicality, unveiling the essence of portable perfection in every slice.

This is a step-by-step tutorial on how to make botanically correct dogwood. The tutorial includes all processes such as making, dusting, and assembling. I've included all the tips and tricks. Very easy to make with amazing results in the end.

The Allergy Chef shows you how to make a unique free-from lemon, basil, and blueberry tart that exceeds expectations and takes tasters on a unique journey. Each element will be gluten free, vegan, and US top 9 allergy free. Learn how to make amazing pastry pieces that exclude major allergens, as well as gluten, from a free-from baking expert.

Kirsten presents a masterclass in pastry techniques, flavours, and textures. These petit gateaux boast zesty lime sponge with a coconut crunch coating, an insert of passionfruit cremeaux topped with caramelised coconut cream, all encased in luscious milk chocolate and passionfruit mousse. Finished with purple cocoa butter velvet spray and adorned with delicate chocolate garnishes, whipped cream and edible flowers, they’re as visually captivating as they are delicious.

Hojicha and caramelised white chocolate make a delightful combination, blending the nutty,
roasted flavors of the green tea with the rich caramelised sweetness chocolate. The tea's
roasted flavor complements the chocolate, creating a complex and delicious dessert. These hojicha fantasy combinations highlight the versatility of hojicha, chocolate and yuzu offering various textures, flavour profile and forms to enjoy.

Master Chocolatier Luis Amado will take you through his key tips and tricks for the magic of chocolate. From keeping a clean work space, organized tools and equipment, the importance of mise en place. Chef Amado showcases the artful beauty of the Easy Paint Stencils that creates effiecency and a uniform design to your chocolate production.

Chef Ratliff, creates with you a spectacular plated dessert, with a myriad of texture that delight. With rich pistachio cream, tart cherries, toasted almond, and crispy Phyllo. Chef Matthew, brings textures that delight with this elegant plated dessert that is sure to surprise and amaze you guests. Chef will also demonstrate how to make perfect sugar springs in the most efficient way possible.

Pastry chef Maxine Scheckter will guide you through how she turns a comforting dessert into a high end pastry. Throughout the video you’ll learn how Maxine has based her business, Sugar Flour, on making patisserie approachable for the home baking enthusiast.

In this video we explore a hybrid of formats – part confection, part petit gateau, part plated dessert – to produce a whimsical bar that serves as a platform for bright summer fruits. Inspired by the orchards – ‘les vergers’ – of France, this dessert features Apricot, Morello Cherry, and Pistachio. Through the various elements we cover fundamental techniques on chocolate work, hydrocolloids, and emulsions, and more.

The Matcha Mochi entremet is a perfect symphony between modern yogashi style of presentation utilising traditional Japanese wagashi elements. Staying true to the ethos of MIZU to adapt, flow, and progress, we use locally sourced Indian rajma beans to make our koshian paste. This 19-layered entrement celebrates the Japanese tea culture by incorporating the versatile matcha and floral jasmine tea. The layers work in unison to give you the perfect bite that pairs well with your favourite sip of tea.

Chef Pablo Lamon demonstrates a Vegan tartlet complex in flavor and texture featuring The Perfect Purée of Napa Valley. This dessert combines a bright and sweet White Peach mousse heightened by Lime Zest and a gentle kick from Red Jalapeño Puree. The tartlet is also filled with a sweet and salty pistachio ragout infused with hints of caramel and bourbon, deliciously combined with a moderate level of umami from a yellow miso paste. The tartlet is then finished with pistachios sablé and edible gold.

Chef Pablo Lamon showcases his unique twist on the iconic and mouthwatering Cuban pastry using The Perfect Purée of Napa Valley. In this version, a mascarpone mousse cube is filled with a sweet and bright Pink Guava and Meyer Lemon gel insert that rests upon a puff pastry base. These mousse cubes are paired with sour yet sweet yuzu air and finished with a peanut and black pepper praline for some extra texture.

Join Chef Ribana for a hands-on exploration of vegan modern macaron making! In this training, we'll venture beyond the classics, transforming sunflower seeds and tortilla chips into vibrant vegan macarons. Discover the power of potato protein as we master the French method. From there, we'll unlock the secrets to delicious fillings and creative decorations. Get inspired to push the boundaries of macaron flavours, textures, and designs.

Join Chef Ribana as she reveals the transformative power of building your digital school. Share your expertise, connect with eager learners, and create a fulfilling, purpose-driven career doing what you love. Drawing from her experience building the Academy of Baking and Cake Decorating, Ribana will share insider tips and guide you through the process. This presentation is perfect for pastry professionals, passionate bakers, and aspiring culinary entrepreneurs ready to take their passion to the next level.

The video demonstrates the reverse creaming technique for cake baking and how and why it works with butter. It also details the importance of using the right ingredients, including why bleached cake flour is preferable and the importance of separating eggs to ensure getting the right amount of egg yolk'.

Discover the innovative incorporation of superfoods into desserts in this captivating video. Light has been shed on the diverse array of superfoods, each offering health-focused benefits to sweet indulgences. Delve into the rising popularity of blue spirulina as it stars in a unique sorbet, complemented by caramelized foxnuts (lotus seeds) and a beetroot microwave sponge. Experience a cutting-edge presentation with an ice bowl, showcasing a truly modern approach to dessert creation.

This video follows the creation of a frozen ice cream eclair. It demonstrates how to make the ice cream, fill the eclairs, and finally how to glaze and decorate them for service.

Chef Sehaj Ghuman pays and ode to the beautiful fruit of Theobroma which for years has provided us pastry chefs with the most loved ingredient, that is Chocolate. She highlights that the reason for choosing this dessert is to raise awareness about the chocolate crisis that we’re living in currently, with the cocoa prices rising drastically due to crop spoilage, shortage in supply and underinvestment in existing cocoa farms. For the components, she’s sticking to sweet, tropical and acidic flavours which is similar to the tasting notes of the actual Cacao pod.

Today I'm going to show you have to create our petit four service here at restaurant Daniel. You will see how we make traditional French candies and pastries, such as calisson and our iconic madeleines. I will take you step by step and lay out the foundation for you to build your own sweet treats.

Tina Tweedy shares how her passion for the natural world and the joy of sweet moments have inspired her culinary creations. She demonstrates how to make
two sweet treats, perfect for an afternoon tea, or for giving as gifts. Her beautifully simple Lavender Shortbread is garnished with a wafer paper butterfly. The exquisitely intricate Violet Cordial has a liquid center and is garnished with a mini bouquet of edible alyssum.

Discover all the secrets behind the Vanilla Signature Entremet, a unique creation made by Tristan Rousselot, Corporate Chef at Prova Gourmet. From the creative process to a step-by-step recipe, Tristan reveals how he has conceived this 100% Madagascar Bourbon Vanilla Entremet and shares insightful information about usages of different vanilla products.

The TSIRO Alliance is a powerful five-year partnership between The US Agency for International Development (USAID), Catholic Relief Services, the Fine Chocolate Industry Association (FCIA), the Heirloom Cacao Preservation Fund (HCP), as well as Guittard Chocolate, Beyond Good, Akesson’s Organic, and Sahanala. The alliance aims to preserve
biodiverse ecosystems and uplift the livelihoods of 2,000 farmers and their communities in Madagascar. “TSIRO,” which means “flavor” in Malagasy, pays direct homage to the distinct flavor of the country’s cocoa and spices. TSIRO takes a farmer -centric approach, involving smallholders in every stage of the program development and implementation. Together, the TSIRO partners aim to strengthen the cocoa and spice supply chain in a way that benefits the people and the planet.

Learn how to make the famous pizza cookie from Paris in a healthier way from Chef Vanessa Musi who pioneered healthy baking professionally with over 30 years of experience teaching thousands of bakers around the world.

This master recipe can be made gluten free or wholegrain. Discover how to use alternative flours and sweeteners and how to make the best caramel, praline and candies nuts without sugar without sacrificing flavor or texture as good as the original.

• The basis and science of pâte-à-choux (choux pastry)
• Ingredients required and how to prepare choux pastry. Important parameters for successfully preparing choux pastry.
• Piping and baking both choux puffs and eclairs. The role of craquelin.
• Considerations to bake choux pastry.
• Filling choux puffs and eclairs.