recipe extracted from the book 'L'École de la Pâtisserie' by Larousse and Le Cordon Bleu. 100 recipes and chefs tips

Chef Wimonsiri Sawanpornpen, Le Cordon Bleu Dusit Sous Pastry Chef, redesigned this recipe for an exclusive workshop which performed at “Amazing Thai Taste Festival...

Le Cordon Bleu Paris institute Chefs suggest reinventing the eternal lemon meringue tart with grapefruit and meringue.

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 pairing...

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.

Recipe orange chocolate lollypops from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions

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 dish...

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