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Valentine's day recipe: Lovers’ entremets
The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...
The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...
Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.
In a world that has been consumed by social media, the appearance of food has never been as important as it is now. A dish may be perfectly seasoned and full of ...
A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.
Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate.
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...
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