Learn how to make pakistani cookies using key ingredients like ghee and cardamom. The video shows you step by step how to make these easy and delicious cookies perfect for tea time or any special occasion.

Pastry Chef Almendra Callirgos demonstrates an elevated ice cream sandwich featuring The Perfect Purée. Presented like a Spanish hand fan with chocolate decorations and tropical colors, this intricate dessert combines mango passion fruit gelato, kiwi sorbet, toasted coconut croustillant, dark chocolate sable and chocolate whipped cream to top.

If your looking to raise more awareness of your products within your local community then this is for you. This class will walk you through tips to present your brand effectively on social media so that you stand out from the crowd. By the end of this segment you will feel more confident about spreading the word with your local community to increase your sales.

We will be focusing on enhancing fruit flavours, using natural colourings and infusing a spice.

In this video Aurelie Germanier will introduces model sugar-based decorations.
Aurelie first demonstrates simple steps for boiling and processing Isomalt sugar and then how to store it effectively for mise en place.

Aurelie will then demonstrate making and storing different garnishes suitable for garnishing plated desserts, such as pulled twirls, straws, ribbons and blown sugar garnishes.

Chef Lim introduces his new Japanese-French petit gâteau, Uji Garden. In his video, pastry techniques and ingredient-pairings catered to Japanese-French pastries will be demonstrated. Uji Garden is an all-matcha cake, where all components consist of matcha-varied ingredients.

Chef Crystal teaches you how to create a classic raw, vegan cheesecake with an elegant twist – all skill levels are welcome. These cheesecakes are made with a mulberry almond crust, pistachio cheesecake made with pistachio cream and topped with a beautiful rosette using a raw, vegan rose frosting.

Are you tired of working hard in the kitchen and not getting the recognition or seeing financial rewards you deserve? Then this training is for you! This session is designed to help chefs and culinary professionals learn more about monetizing your personal brand. It will cover the key elements of personal branding, provide tips on how to develop and monetize your personal brand, and discuss the different platforms you can use to build your audience. We will also touch on legal and ethical considerations that you need to be aware of when monetizing your personal brand. By the end of the training, you will have a better understanding of how to build a strong personal brand that can help you stand out in the culinary world and increase your earning potential.

‘Angeline’ is Chef Dean Rodrigues’ take on the classic ‘Crêpes’. This dessert is a tribute to his grandmother, who used to prepare crêpes for every special occasion. The video shows techniques of preparing crêpes, raspberry ruby cremeaux, gelatine-free raspberry yuzu jelly, raspberry mousse, neutral glaze and a rose made out of modelling chocolate.

In this video Chef Derek Poirier explores the unique flavor profiles deZaan Cocoa powders bring to frozen desserts. It highlights both natural and dutched processed cocoa powders, in dairy and plant-based ice creams and how to use ice cream as a focus in plated desserts.

In this video discover my enriched sourdough recipe: a marriage of brioche enrichment and sourdough starter, the dough it creates and ways to use it. Watch me in my kitchen as I introduce the dough recipe, and use it to make my enriched sourdough sandwich loaf, my raspberry, chocolate chip and honeycomb snug rolls, jam and chocolate spread filled rolls and a blue cheese, walnut and chutney babka.

1. What are healthier desserts?

2. Does my business even need them? 3 ways to check.

3. How do I set them up on my menu if I need them? And how do I implement them in my business?

4. Global pastry trends in 2023/24 to use to your advantage

Vegan and Gluten Free desserts are becoming ever more popular, so what do you do? Learn how to make a vegan pastry cream that can be applied as a pannacotta, creameux, creme brulee and more! You will also learn how to easily make a delicious gluten free cake mix and streusel.

• Introduction of my journey from scientist to pastry chef and how it was shaped by science. 
• Brief description of how common ingredients properties contribute to many aspects of baking. 
• Examples of how science is at the forefront of baking and pastries.
• French macaron demo experiment comparing two types of meringues and their implication on baking a successful macaron.

Gráinne Mullins, the founder of the award winning Grá Chocolates shares her incredible story. A chef that has never trained worked her way up the ranks to working in some of the best restaurants in Europe. Her drive and determination have been instrumental in her success and Grá Chocolates has become the leading Luxury Chocolate brand in Ireland in just 2 years. Listen to her fascinating story and learn from her directly.

In this video L’Ecole Valrhona present a travel cake recipe which can be utilize in various outlets and will respond to the constant needs of having recipes for dietary restrictions as it is dairy and gluten free but most importantly it is full of flavors.

Chef Gunawan showing his unique way of substituting common ingredients in making macaron to unique everyday ingredients. He then demonstrate how he makes instant noodle macaron shell using the instant noodle instead of almond meal then he proceed to make the seasoning ganache and as well as makes nachos macaron shell using the tortilla chips and tomato salsa ganache.

Pastry Chef Jaime Schick will showcase two frozen dessert applications made with The Perfect Purée - ice cream and semifreddo. Using these frozen desserts, Jaime demonstrates how to incorporate them into a stunning contemporary plated dessert.

How taking one path can open a wealth of opportunities that can transform your career/brand

Jen Morris breaks down the exact steps to transition your home baking business into a successful & profitable brick-and-mortar store or food truck business. She shares the steps she took to turn her home bakery into a multiple six-figure national business & brand with the blueprint she coins, the B.O.M method; Business Plan: How to build a strong foundation, Operational Procedures: How to scale your business for high volume orders and consistency, Mindset: How to shift your mindset from “Hobbyist” to “CEO”!

In this video Jenny efficiently reveals her Pre-Selling process for effectively selling wedding cakes to the people you want to want to work with thus creating quality client relationships organically to make your business more successful and more fulfilling. Wedding sales are an emotional sale, and this process applies the marketing rule of threes to form a trust and belief so that the right clients are ready to book before they even meet with you. Applying this process will save you time, energy, and money and provide you with added benefits that will enrich your life inside and outside of business.

Chef Jess provides a short introduction to isomalt/sugar work in a plated dessert application. She demonstrates how to create one of her previous desserts, from her omakase pop-ups using isomalt/blown sugar in the form of a “tomato” sugar bulb. She then discusses how to compose a thoughtfully plated dessert using unorthodox methods and savory ingredients, with an emphasis on seasonality, balance, and texture.

This video will show a step by step process of how to build a large format, multi layered, multi textured bon bon. We will cover cocoa butter crystallization, ganache crystallization, and discuss the pairing of Boiron cassis fruit puree with Guittard chocolate.

Kathlena, The Allergy Chef, will help you better understand how to serve your free-from customers. Learn about different restrictions, ingredient options, transparency, substitutions, and more. Whilst there are some limits to what free-from can do, you can absolutely create amazing experiences for customers who manage a dietary restriction.

Whether you’re a Pastry Chef, Cook, avid home baker or business owner, teaching online classes can be an exciting way to share your passion and culinary POV with an engaged audience around the world. In this class, Katie will take you through the fundamentals of teaching virtual classes, from equipment and setup to branding and marketing.

We will make the chocolate short dough, caramel cream, a ganache featuring two different chocolates, a milk chocolate mousse and a shiny black glaze.

Rediscover this classic dessert with contemporary twist with Kriss Harvey. In his seminar, Kriss will highlight techniques and tricks for creating a fruit-forward and uniform pate de choux dessert. 

Simple techniques come together to create a stunning entremet. Lush chocolate mousse with layers of liquorice crunch and liquorice creme. Adorn with piped chocolate cremeux coated in a velvet finish, dipped in textural gourmet glaze and garnished with an elegant twirl of chocolate.

From “artisan” to “value chain,” many complex terms have become part of our everyday conversations about fine chocolate. But how we use these terms, and what we mean by them, can differ from person to person, situation to situation. The FCIA Fine Chocolate Glossary establishes a shared understanding of important terms, and a common language for fine chocolate. This video takes you on a tour of the Glossary, and shares insights into the importance of having a common language for chocolate, and the role of the pastry arts in the fine chocolate ecosystem, from experts across the industry.

In this video you will learn how easy it is to make cookies using our cookie kits. We'll talk about the ways in which cooking together can bring people closer. We will also refer to the varying ways we all have the capability to be in creation of something that can be shared.

In this video brought to you by BakeDeco, Chef Luis Amado shares his expertise in chocolate decorating by demonstrating techniques that are sure to impress any audience. Throughout the video, he provides helpful tips and insights to ensure that viewers can replicate his techniques in their own kitchens. Additionally, viewers will get a chance to learn Chef Luis's recipe for gianduja, a delectable cinnamon and hazelnut spread that can be used in a variety of desserts. Don't miss out on this insightful and delicious demonstration.

Introducing an insightful video featuring Manuata Martin, the Founder and CEO of Tahitian Gold Co. In this short video, Manuata briefly discusses the distinctive qualities that make their Whole Vanilla Bean Paste truly unique. He shares knowledge on the meticulous process of creating this paste and provides a valuable tip on how to make the most of its potential.

Following the talk, the video takes us to the sunny shores of Redondo Beach, California, where expert pâtissier Patrick Mogodin works his magic at his new patisserie. We witness Patrick skillfully incorporating Tahitian Gold's Whole Vanilla Bean Paste into his delectable Choux à la Crème and Éclairs. Prepare to be inspired by the tantalizing possibilities that await with Tahitian Gold's extraordinary vanilla offerings.

Deep dive into gelling agents with Michael Laiskonis for a masterclass on composition, structure, and ingredients. In his seminar, Laiskonis will highlight techniques and fruit-based applications for common and novel hydrocolloids, including: gelatin, pectin, agar, xanthan gum, alginate, and gellan gum.

I have been reflecting on my 40-year career and hear a lot of my older colleagues now asking, what now at our age, what is next?? What can we do what is out there, so, I looked back about how it was 40 years ago when I started and how it is now, and what is out there.

The transformation & re-interpretation of Indian desserts. Light has been shed on some Indigenous ingredients and techniques from India which benefit health. India is a land of superfoods and many of those superfoods are used in Indian desserts which are healthy in nature. A few of the most traditional and humble preparations have been transformed into their most beautiful forms.

In this video, Chef Sally Schwartz will demonstrate how to make Gluten-Free Chocolate Ganache Cake with Cocoa Nib & Raspberry Caviar, as well as, Vegan Chocolate Mousse with Cocoa Nib and Raspberry Gel. These highly requested menu items have become fast favorites among clients who have these types of dietary restrictions. The use of agar-agar, a seaweed based thickener, plays an instrumental role in these recipes as does Callebaut dark chocolate (53.1%) callets

The typical American consumer desires a mixture of comfort and adventure when dining out. Amid a global pandemic, dessert sales at local bakeries soared as Americans craved the safety of grab-and-go with the comfort and joy of their favorite desserts. In this demonstration, I will discuss how pastry chefs have found the balance of modern, luxury desserts while still maintaining the "comfort food" aspect of their creations. My favorite dessert, chocolate chip cookies, is reimagined as an upscale Verrine suitable for any buffet or shop.

Through this dairy-free recipe, we’re providing customers alternative solutions to replace the dairy ingredients, especially with the NXT Dairy free chocolate of Callebaut, while also focusing on the taste, and making sure that this recipe is indulgent and well balanced with the use of the Kalamansi agrume, and have the right sweet-citrusy balance.