Vincent Attali walks you through his process of making his incredible Banana Cream Pie using the Matfer Bourgeat Cylindrical Muffin Mold. He teaches how to make the sugar dough tart shell, a shibust with lemon tossed bananas and a crispy meringue shell.

Chef Michael Laiskonis explores some of the fundamentals of formulating and processing fruit-based sorbets and ice creams in this brief overview that includes the range of percentages that comprise sorbet and ice cream bases, a look at the importance of understanding ingredient composition and function, as well as the mechanics of freezing frozen desserts and storage.

Erin Jeanne McDowell, award-winning baker, recipe developer and cookbook author discusses her journey in food and navigating the ever-changing food media landscape. She discusses her book deals, her development process and how she translated a lifetime of pie knowledge into a book for the masses.

Chef Richard Hawke walks you through his incredible gluten-free and vegan pecan brownie. For this particular brownie he uses the pecan brownie as the base, then tops it with a pecan praline water based cream, a dark chocolate plaquette and finishes with a Galaxie noir 67% ganache aerienne and chopped roasted pecans. You will not want to miss this one!

In this 4 part recipe, Chef Guillaume Roesz will be covering a Travel Cake recipe complete with a traditional Biscuit, Basil infused White Chocolate OPALYS 33% ganache, Raspberry INSPIRATION confit, and a Raspberry INSPIRATION Travel Cake Glaze. He will guide you through techniques and tips to help you get the perfect Travel Cake from start to finish!

Follow along with Sherry Yard as she walks step-by-step through creating chocolate puff pastry. At the end, she shares how she converts her chocolate puff pastry into a beautiful black forest pot pie!

Nicoll Notter walks you through his famous pound cake variations - three to be exact. He demonstrates how he mixes, bakes and finishes to perfection.

Arcelia Gallardo demonstrates making small batch bean to bar chocolate. Watch how she separates her cacao and offers tips for avoiding over-roasting, her recommended tools and equipment, aging process and tips for beans, nibs and liquor depending on space availability, tempering advice, working with silk in replace of traditional tempering methods and more.

Rachael Teufel pulls from her 15 years experience as the owner of Intricate Icings Cake Design to share her business best practices to enhance business relationships and create a stellar customer experience. All in the hopes of helping you make a greater impact in your community with your cake business.

Pastry Arts Managing Editor Tish Boyle interviews Richard Hawke, an esteemed pastry chef who specializes in allergen-free and vegan baking and pastry. Chef Hawke talks about his recipe development process for these desserts, some of his favorite – and not-so-favorite – ingredients, and about his upcoming book on vegan and allergen-free desserts.

Rachel McKinley discusses infusing cannabis into pastry and dessert products. From hard candies and taffy to general desserts, Rachel gets incredibly technical in an easy to follow discussion on things like infusion methods, ensuring consistency in dosing, flavor pairing and much more.

Kimberly Brock Brown pulls from her extensive leadership background and training to share some best practices for leading through turbulent times. At a time when normalcy for many is out of reach, Kimberly gives great advice for navigating during trying times.

Jason Licker talks about the various activities he's engaged in as a pastry entrepreneur. Jason discusses creative ways he's monetized his passion, such as creating a virtual cooking class to teach participants items he was ultimately testing and creating for his book. You will enjoy hearing his tenacity for constantly moving forward despite any obstacles or challenges.

Auzerais Bellamy shares the background of launching and growing her virtual bakery while not holding back with lessons learned, including some of the technical tools she relies on day-in and day-out to run and grow her business.

Joanne Chang takes us back to the beginning of the pandemic to discuss how she navigated the challenges of closing her businesses. You will get into the mind of a highly successful pastry chef and entrepreneur and pick up valuable insights on managing logistics, shipping, leading, engaging team members and more.

Vincent Attali shares his process of starting a wholesale bakery business. From him being let go of his duties at LinkedIn due to the global pandemic to creating a customer base who eagerly awaits to order. Plus, Vincent gets technical and shares the backend of the business structure.

Bill Guyton shares the latest data about the chocolate industry as captured by surveying members within the Fine Chocolate Industry Association. Plus, Lauren Adler discusses how she created virtual chocolate events by shipping chocolate to consumers and virtually taking them through a full educational experience and tasting.

Chef Penny demonstrates how to work with wafer paper, from making flexible fabric for a bow to shaping a flower, leaf or ruffles. She presents pro tips and tricks for coloring and using a paper potion and paper cutters.

Chef Tracy shows a variety of chocolates demonstrating the ganache process, proper emulsification and crystallization. Here’s how she achieves optimal mouthfeel and texture.

Chef Vicki starts with a semolina dough, filled with sweetened strawberries, lemon curd, an Italian meringue flavored with a basil syrup and opal basil dipped in simple syrup. She torches the meringue and garnishes with dried strawberries.

Follow along with Chef Susan Notter as she discusses cocao fruit couverture development and applications and new organic trends from Felchlin such as creative flavors combined with Felchlins organic couvertures to demonstrate molded chocolate bars and filled bon bons.

Chef Brown will introduce you to South Africa`s version of fried dough, a Koeksister. Learn the step-by-step process of making these sweet treats as Chef Brown walks his students, and you, through the technique of making them.

Executive Pastry Chef Jake Bonzer will dive into the process of applying emulsion gel colors to create colored laminated dough. He provides tips and tricks to keeping a bright color without turning brown while baking.

Chocolatier Katie Bonzer covers the basics of airbrushing with Chef Rubber colored cocoa butter in the production of making chocolate bonbons. Along with various airbrush applications, Katie will cover the process of applying personalized transfer sheets to hand dipped chocolates.

Follow along with Jimmy Griffin as he created one of his signature products from his book The Art of Lamination. See how he produces croissant pastry, makes frozen crème patisserie, raspberry marinade, proofs, bakes and finishes.

Chef Jimmy MacMillan explores unlocking unique flavors in fruit flavored pastry. Jimmy demonstrates four bold and delectable recipes including Red Jalapeño Taffy, Thai Basil & Black Pepper Caramels, Peach Ginger Jam and El Corazon Jellies.

Ron Ben-Israel and Chef Tom Smallwood discuss how they pivoted to selling treats at the height of the pandemic. They share their origin story along with the realities of hardship and lessons learned.

Kerry Beal will explain the theory of tempering chocolate by various methods. She will then demonstrate how to temper Ruby chocolate. She will show three methods: using a slab, using seed, and finally she will show you how to temper Ruby chocolate quickly, cleanly and consistently using the EZtemper cocoa butter seed generator.

For those of you who wish to take your chocolate decorating skills to the next level, Ewald Notter demonstrates techniques both simple and advanced, yet all carefully explained. He creates a showpiece that brings together knife-dipped flowers, a casted watering can, a piped fence and other interesting molded components. The many lessons learned from this video can be applied in countless creative ways to build your own edible artwork.

Kerry Beal will begin by discussing the theory of chocolate tempering. She will explain the various crystal forms and will then demonstrate methods of tempering. Using dark and milk chocolate she will temper using the slab method, the seed method and finally show you simple, speedy and consistent tempering with the EZtemper cocoa butter seed generator.

Chef Kristen Battaglia demonstrates a high-end plated dessert, using quick and simple techniques without sacrificing the quality! She will create three plated options for a “Deconstructed Tropical Vacherin”, including a salted caramel milk chocolate namelaka, butter-toasted coconut cake, a vanilla/almond crumble, tropical mango gelee, vanilla meringue, and kalamansi gelato.

Chef Frances Coffey will demonstrate how she makes her red bottom heels, teaching you the technique and process of creating a chocolate shoe using tempered chocolate and cocoa butter.

A term popularized by Gaston Lenôtre, “gâteaux de voyage” or “travel cakes” are elegantly decorated quick breads and pound cakes that have a longer shelf life than other cakes at room temperature. What sets these cakes apart is their stable yet moist structure - perfect for wrapping, packaging and, you guessed it, traveling. By retaining moisture, it's the perfect companion to take along with you on your journey, and given its size and structure, is great for slicing and sharing with travelers along the way, or with those at your destination. This seminar presents two inspirational recipes from Chef Lauren V. Haas, Lead Chef of the Chocolate Academy Centers in North America.

Panning is the process of coating centers in a rotating panning drum, gradually adding either sugar or chocolate to build up a uniform layer, creating a tasty and protective coating over the center. Panning is as much art as it is craft, and whether you are making small test batches or working on a large scale, the process requires skill and know-how. It can seem daunting at first, but once you understand the variables involved, it quickly becomes a highly productive and lucrative process to incorporate into your production. Here you will find recipes from three Chocolate Academy chefs which help to lay the foundation of chocolate panning, as well as offer some inspirational techniques to help you on your panning journey.

Learn how to temper chocolate, mold bonbons, prepare champagne reduction and strawberry ganache, pipe two-layered fillings and how to cap bonbons. Additionally you will learn an easy technique on how to create colorful velvet finish on your bonbons.

Chef Jeff Yoskowitz shares his experience starting, running and successfully selling a wholesale bakery, and why your ultimate goal should be to create a sellable business. Jeff discusses the process of searching for the right location and facility, including space for growing the business in the future, the need to dedicate resources (money) to drive your sales, the challenge of relying too much on any one customer for your business, the extremely tight profit margins in a wholesale bakery given discounts, cash flow challenges and accounts receivable management, and how critical reliable deliveries are to your business reputation and success.

Chef Kathryn Gordon reviews why it is important for a food business to monitor inventory, food costs and budgets for business planning purposes and establishing a MSRP. Kathryn discusses how to calculate actual food costs in grams for consistent monitoring not to just rely on industry ratios bantered around by competitors, how accurate food costs are important for eventual scaled up production at a co packer, and the need to get competitive price quotes periodically as a small change in costs can increase or decrease profits on a menu item or product viability.

Certified Master Pastry Chef Frank Vollkommer demonstrates the recipes and techniques required to create a modern take on the classic French Pear-Almond pastry known as Tarte Bourdaloue. Chef Frank demonstrates recipes for Almond Sablé, Almond Sponge, Pear Compote and Almond Praliné using a stone grinder. In addition, Chef Frank shows some advanced chocolate techniques including an innovative 3D printed sugar decoration.

Follow along with Kirsten Tibballs as she makes a fresh and fruity tart bound to make you blush! Comprised of a shorbread base, strawberry marshmallow, vanilla cake, coconut and lime mousse, finished with a velvet spray and glossy pink glaze and garnished with candied lime zest.