DURATION
48 minutes
COURSE TYPE
On Demand
CHEFS
Andrés Lara
Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique.
He is now the Executive Pastry Chef at Melissa Coppel’s Chocolate and Pastry School in Las Vegas, but his work experience ranges from incredible places like El Bulli,to Noma, the Cacao Barry Chocolate Academies in Montreal and Tokyo and The Park Hyatt Hotel in Chicago.
Some of his most notable mentors include Albert Adrià, Paco Torreblanca, Ramon Morato, Jacquy Pfeiffer, Sebastien Canonne - just to name a few -
COURSE
Recipe: Butter Brioche with Maple Spread
This Brioche with caramelized apples and miso butter speaks for itself. It is a showstopper made to surprise your customers and their palates.
Buttery, sweet, and with just the right amount of salt and umami; this recipe is made to go beyond your client’s expectations, as well as your own.
This is the perfect product to make your shop stand out and an invitation to start making your own inventive creations!
PROGRAM
- Maple and Miso Butter Spread
- Butter brioche Dough
What is included in the recipe?
- Access to the recipe or class videos for 30 Days -after your first click-
- Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product.
- Tools and equipment list with hyperlinks to the websites where we bought all our utensils.
- Digital photo of the product/products made during class.
Recommendations and rules:
- You will have access to the video for 30 days -after your first click.
- Please be aware that after 30 days, the video of brioche recipe will no longer be available.
- All other digital files will be available for 1 year: recipe book, tools and equipment list and photos.
- Our On-Demand brioche Recipe Videos are meant to be Demo style, we do not expect students to cook along with us. We feel this is the best way to get the most out of our experience together.
