Recipes

Recipe coconut macaroons from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions

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 ...

To welcome the year of the rooster for Lunar New Year on 28th January, the team of Le Cordon Bleu Chefs propose an original and tasty recipe.

This modern take on the classic yule log is made with a soft chocolate genoise sponge, rolled with a rich cherry compote and chocolate ganache.The beautiful ...

Our Head Pâtisserie Chef Julie Walsh has recreated a classic chocolate mousse, using less fattening ingredients for the more health-conscious festive cook. ...

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.

Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.

Why not entice your friends and family with these classic French treats. Filled with a choice of chocolate and raspberry, hazelnut and chocolate, or white ...

Thrill your party guests with these savoury chouxs and a choice of three delicious fillings – creamy smoked salmon, earthy mushrooms enhanced with truffle oil, ...