Chocolate genoa cake with creamy chocolate and berries
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...
Le Cordon Bleu London is pleased to announce the launch its new Diploma in Pâtisserie Innovation. This exciting programme is designed for experienced pastry chefs and students to further their studies in the art of pâtisserie with an emphasis on health.
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Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and ...
Every year, our Chefs and lecturers teach their expertise to more than 20 000 students. To celebrate 14 July and French savoir-faire, the Chefs are delighted to ...
Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...
187 students received their diploma on Friday 23rd June 2017 during the official Graduation Ceremony of Le Cordon Bleu London.
This month and for the first time ever, Le Cordon Bleu London participated in one of London’s top food festivals – Taste of London, which returned to Regents ...
Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.
We had the pleasure of welcoming MOF Angelo Musa to Le Cordon Bleu London to give an exclusive pâtisserie demonstration, to an audience of pastry professionals, ...
On Thursday 23rd March, we had the pleasure of welcoming the 18 finalists of the Nestlé Professional Toque d’Or competition to Le Cordon Bleu London, to take ...
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