Level-up your content creation with Pastry Chef Aaron Davis. Sponsored by The Perfect Purée, Aaron Davis shares tips for creating eye-catching content for Instagram and other social media platforms. In this demo, he dives into photography fundamentals including lighting, color theory, backgrounds, and texture.

Pastry Chef Aaron Davis demonstrates a stunning plated dessert using The Perfect Purée’s new Soursop Puree. This tropical inspired dessert features a soursop milk chocolate cremeux, chocolate cake, green Thai tea ice cream, poached pineapple, and soursop gel.

In this class, we’re diving into how bakers and pastry chefs can start earning online with digital products. I break down common misconceptions, share key mindset shifts, and walk you through the essential tools you need to turn your baking knowledge into income—no tech overwhelm required. If you’ve ever wondered how to go digital, this is your starting point!

Learn how to create a stunning Contemporary Wedding Cake Design using wafer paper.

In this step-by-step tutorial, Chef Anna from Floria Cakes shows you how to color, shape, and assemble elegant wafer paper flowers and ruffles for a show-stopping modern look. Perfect for home bakers looking to elevate their cake decorating skills with budget-friendly techniques. Get inspired and bring your cake design to the next level!

Entremet Berry Bright: Creation Using Coconut Dacquoise, Blueberry Mousse, Calamansi, Lemon Crèmeux, & Coconut Streusel

In this video, you will love watching how the simplicity of blueberries can be so dreamy and creamy. While you enjoy this video, you will learn to master Bluberry Mousse, Coconut Dacquoise, Coconut Streusel, Lemon and Calamansi Creameux, Glazing Techniques and chocolate Designs.

Join Aurelie and Shayne as they introduce their unique take on a carrot cake dessert.

Aurelie will start by demonstrating how to prepare a pulled isomalt solution, followed by showing how to blow an isomalt carrot. She will then demonstrate making a microwaved carrot cake and a pipable carrot gel.

After that, Shayne will demonstrate how to create a cream cheese bavarois, pistachio streusel soil, and a matcha tuile garnish.

Together, they will combine all these elements to create "La Carrote" dessert.

Pastry Chef Camilla Jesholt Buffatti presents her high-end plated dessert, Roots, featuring chocolate and blueberries. In this exclusive masterclass, she unveils her original technique for crafting a chocolate biscuit that mimics the intricate look of tree roots. She guides you through each element— from a rich chocolate sablé to a luscious mascarpone and Greek yogurt cream, tangy lemon curd and gel, chocolate soil, and vibrant blueberry sorbet. The dessert is brought to life with a kombucha berry reduction, fresh blueberries, and a striking pistachio "fake moss" sponge, all plated with precision and artistry.

In this class, Chef Clément will teach you how to create the perfect Sweet Mango dessert. He walks you through each step, from making the coconut dacquoise base to preparing the mango mousse, exotic jelly insert, and the final assembly. You'll learn the techniques for creating this vibrant, tropical dessert and gain insights into Chef Clément's professional approach to pastry.

In this video, I describe my experience working at a catering & events company that prioritizes using local ingredients-- everything from produce to dairy to olive oil. I talk about how working in this way has made me a better pastry chef and how you can start to incorporate more local ingredients into your own cooking and baking. I also introduce you to three people who have helped teach me more about local ingredients: a chef, a farmer, and a forager.

This modern pastry is based on a classic mille feuille with fresh flavours and simple elements, the garnish in an optical illusion which is entirely edible and one of my most liked actors.

Sharing the recipe of one of our signatures dessert at Great Oaks Steak House, a fine dining restaurant at Pechanga Resort.

We will cover all the points you need to consider on your journey from an idea of a product or a business to its successful realization. I will share inspirational pastry concept examples and highlight the potential issues along the way with ways to solve them.

Welcome! I’m excited to share with you how to make maritozzo alla panna, a beloved Roman pastry that’s as indulgent as it is iconic. These soft, slightly sweet buns are filled to the brim with freshly whipped cream — simple, but absolutely irresistible. I’ll guide you step by step so you can recreate this treat at home with confidence and joy.

Join Chef Frances Coffey as she guides you through the process of accurately costing your desserts. In this video, you’ll learn how to create a customized spreadsheet to input your recipes and calculate the true cost of your creations. This step-by-step approach will help you price your desserts effectively to maximize profit and reduce the risk of financial loss.

Are ancient grains sustainable? Are they healthier? Are they as shelf stable as modern wheat? I go through all of those questions about ancient grains

This stunning entremet celebrates the best of Irish ingredients. Luscious Irish strawberries star in both a vibrant compote and a creamy Irish Cream cheese filling, creating a textural contrast against the rich biscuit base. The cheesecake itself showcases the versatility of Avonmore Cream Cheese, offering a perfect balance between baked and set textures. The fresh strawberry compote cuts through the creaminess, creating a symphony of flavours in every bite. This dessert is a visual and culinary masterpiece, guaranteed to impress.

Inspired by Indonesian Traditional milk pie, Chef Gunawan transform it into a beautiful and balanced plated dessert

In this engaging video, I share 18 essential sourdough baking tips that every baker should know. The presentation covers everything from creating and nurturing a sourdough starter to perfecting techniques like autolyse, kneading, and fermentation. I discuss ingredient selection, hydration balance, and indicators for proper fermentation to help both beginners and experienced bakers achieve the best results. This practical guide is designed to simplify the art of sourdough baking while inspiring creative approaches in your kitchen.

Learn how to make Japanese Milk Bread from start to finish

Join Chef Irenea in this eye-opening session where you’ll learn how to capture scroll-stopping dessert videos using her signature S.W.E.E.T. strategy.
 

Whether you're a content creator, home baker, or cake business owner, this training will help you elevate your visual content without the stress.

Learn how to show off your desserts with confidence using short-form video, lighting, and movement that connect with your audience.

Join pastry chef Jaime Schick to learn how to make a quick puff pastry that is used in an heirloom tomato
tart tatin with strawberry buttermilk ice cream. Jaime then plates a seasonal plated dessert: Heirloom
Tomato Tart Tatin, Strawberry Buttermilk Ice Cream, Lemon Curd, Pink Pepper & Lemon Soil, Strawberry
Lace, Tomato Caviar, Fresh Strawberries

The inspiration behind this mousse cake is my 20 years in Asia. I will show you how to use one mousse for three flavors to create a beautiful cake that is gorgeous with a dynamic flavor profile. I chose the Asian flavors of earthy matcha & fragrant ube, to compliment sweet white chocolate, but once you learn the technique, you can design any flavor combination you like. Push yourself outside the box to shake & bake.

In this video I explain what the International Federation of Pastry Gelato and Chocolate is, who can join and how to represent the United States in the 2027 World Cake Designers Championship.

Our competitors are our friends, but we can’t all be the same. In this video I will outline why you should set your wedding cake business apart, and some creative ways to do it so that you can develop your brand with your unique style so that you can attract your ideal clients and avoid price shoppers.

Freelance chef and pastry designer Cheng provides a 3-step approach to pastry design, along with useful and inspiring tips and advice. Easy to follow and helps take your pastry to the next level.

A demonstration of how to transform humble eggplant and coconut into a dessert that showcases the art of purposeful pastry. By carefully balancing flavors and textures, we’ll create a dessert that surprises and pleases, revealing the depth and versatility of these ingredients. This approach emphasizes intention in every element, resulting in a dish that’s both visually stunning and deeply satisfying.

Learn how to mix, assemble and make laminated pastry. How to make bicolour pastry and make cross laminated pastry from that. Techniques also include Pain Suisse and Bow Ties.

How to assemble these tartlets using basic silicone molds, tart rings and basic recipes.

In this video Chef Joseph Odoom showcases his take on a classic Ghanaian dessert alongside highlighting the use of West African ingredients in pastry making. West African ingredients such as Egusi seeds, Tigernut and Grains of selim will be talked about and showcased its various uses. In this version, the classic Ghanaian Dessert Tiger Nut Pudding (Atadwe Milk) is served with egusi brittle, macerated berries and a torched brulee finish.

Chef Juweria covers one of the most popular techniques of molecular gastronomy, reverse spherification and cold oil spherification. She explains the process, storage and plating applications through illusion desserts of sunny side up egg and caviar taco.

In this class, you will learn the art of creating beautiful and delicious French macarons from scratch. I will guide you through the essential techniques, from selecting the right ingredients to mastering the equipment needed for perfect macarons every time. Whether you're a beginner or looking to refine your skills, this class will equip you with the knowledge and confidence to bake macarons that are both visually stunning and irresistibly tasty.

Join The Allergy Chef in making a mouthwatering elegant dessert that’s free from gluten and major allergens. This inclusive creation features tiger nuts, which are poorly named vegetables (not tree nuts), yet they deliver a nutty experience for those who are allergic to nuts. Whilst this dessert is free from allergens, it’s not free from style and elevated falvours.

Executive Chocolatier Katie created luxurious chocolate amenities inspired by the four elements—Earth, Wind, Fire, and Water Showkits by Chicago CulinaryFX. Designed for high-end hospitality, this tutorial showcases a guided plan to elevate VIP guest experiences with edible art. This course takes you from casting the moulds, assembly, airbrush spraying, to finished amenities ready for your guest. Whether you're building a resort amenity program or refining your pastry team's skills, this course will inspire, train, and streamline your amenities production.

In this tutorial, Kelly shared the inspiration behind transforming the beloved Caprese salad into a dessert, reimagining its familiar elements through texture and flavor. She walk through how this concept evolves into a versatile cake that can also be served as a plated dessert. Along the way, she explains her ingredient choices and the personal significance they hold.

Kirsten’s Apple Crumble Chocolate Bars provide an explosion of flavour and texture in every bite. Starting with a Linzer crunch layer base, then topped with refreshing apple jelly, cinnamon spiced ganache, and golden Linzer pastry cubes. The bars are enrobed in luscious Belgium milk chocolate and finished with a sprinkle of metallic green sea salt.

Uji Matcha Chocolate with a crispy base and rich matcha ganache — a perfect balance of earthy green tea and smooth indulgence.

In this presentation, Pastry Consultant Luca Arguelles explores how thoughtful, technique-driven pastry consultancy can transform businesses and inspire teams. From designing sustainable, locally rooted menus to guiding luxury hotels and Michelin-starred restaurants, Luca shares his creative process and international experience. He also highlights key collaborations with brands like Weiss Chocolate, Pavoni Italia, PCB Creation, and Ponthier. A journey of precision, emotion, and innovation — crafted for those who believe pastry can be so much more.

Get ready for a sugar rush of creativity! Master Chocolatier Luis Amado is teaming up with Chef Rubber to bring bold flavors, wild textures, and chocolate wizardry to the Pastry Arts Virtual Summit. From gravity-defying bonbons to color-popping confections, Luis is spilling his pro secrets and showing off the tools that help him push pastry boundaries. Tune in and see why the sweetest ideas start with Chef Rubber.

In this video I will show how to make a delicious plant based plated dessert, completely dairy free, eggs free and gluten free.

Unveiling Pandesal and its Filipino Culinary history and journey that will take you from Spain to the Philippines.

In this video, I will go over my experience in publishing a cookbook as an independent pastry chef. I’ll tell you my journey of approaching publishers, writing and photographing the book, down to having the book published. Hopefully this will help make the cookbook journey more approachable for you!

Michael Laiskonis and Les vergers Boiron bring the fundamentals of Fruitology® to the screen and demonstrate how to draw inspiration through their fruit expertise into finished applications - including flavor pairings and pastry techniques. This video will explore three fruits to demonstrate these concepts, which will form the basis for a fruit-forward menu. The sourcing stories of Raspberry, Passion Fruit, and White Peach will inform the processes behind a raspberry and ginger pre-dessert, petits gâteaux pairing passion fruit and sweet potato, and white peach and lychee pâte de fruit accented with rose and verbena.

In this video, Chef Nav will teach you to make a 100% butter-based, flaky pie dough from scratch using whole grain flour. She demonstrates making galettes with seasonal fruits. You will also learn how to make a vibrant Blueberry filling, roast rhubarb, and create a rhubarb lattice top. This versatile pie dough can be used for many savoury and sweet applications, a perfect way to use local and seasonal produce. All you have to do is be creative.

Ill be demonstrating quick easy way to incorporate savory components to desserts by adding habanero sugar to my chocolate sauce

In this educational video, Nicolas Nikolakopoulos—joined by the NZ Pastry team—guides viewers through the art and science of chocolate tempering. The session includes a clear theoretical breakdown of chocolate pre-crystallization, followed by practical demonstrations of six professional tempering methods. From traditional to modern approaches, the video explains how each method works, with key tips for maintaining temper and avoiding common pitfalls. Designed for professionals and passionate chocolatiers looking to deepen their technical understanding.

The BelgieBaker Meringue:
The Fourth Meringue: A Unique New Method — Safe, Stable and Versatile for Modern and Vegan Pastry

This presentation introduces a revolutionary meringue technique that eliminates the need for hot sugar syrup, bain-marie, or raw egg handling. Using pasteurized egg whites or reduced aquafaba for the vegan version, this method creates a stable, glossy meringue in minutes.
We explore its use across macarons, buttercream, and tart applications, showcasing both classic and vegan variations. A modern solution for real-life kitchens seeking speed, safety, and versatility and no baking experience needed.

Create a textile inspired two tier cake, with flowing drapes and refined textures.

In this video we’re bringing a burst of tropical flavors with this plated dessert featuring mango, tangy passion fruit, golden honey, and crunchy caramel popcorn as well as a rosemary honey ice cream. I hope you’re inspired to recreate this tropical treat at home.

Enjoy a preview of our upcoming digital course, The Architecture of Entremets. In this exclusive sneak peek, Chef Ramon Morato will share his recipe for a Mediterranean-Inspired Lemon, Basil, and Olive Oil entremets and give you an in-depth look into the science behind chocolate mousse for any application.

In this video I will demonstrate the preparation of a dessert I developed. It's called The lands of Brasil in reference to the ingredients that are present in the recipe. Pubá flour (fermented cassava flour), Vanilla Banana, Brazilian Butter (bottle butter), Coconut milk, dried Coconut, Baru nuts, Canastra cheese, Honey and Seaweed. We will produce some ingredients, use native products, use by-products and use modern and ancestral techniques. In the end we will have Cononut and Pubá Ice Cream with Vanilla Banana, Coconut wafer and Brazilian butter, Smoked Baru Crumble with Butter Solids, Canastra Cheese and Honey cream with Seaweed.

In this Snickers Chocolate Tea Time Cake tutorial, we dive into essential pastry techniques to craft a refined dessert from the technique of sugar caramelisation for a smooth for silky caramel filling., creating a glossy gourmet chocolate glaze. Perfect your skills in baking financier biscuits, ensuring a light, nutty base with a delicate crumb using browned butter and almond flour. Combining everything together to achieve a balanced masterpiece.

In this hands-on tutorial, you'll learn how to create the Fretzel—a one-of-a-kind baked delight that marries the traditional shape and heartiness of a German pretzel with the flaky, buttery layers of French laminated dough

Chef García invites you to discover how ancestral Mesoamerican ingredients like Ramon flour, Achiote seeds, Mayan Vanilla, Melipona Bee honey and other exotic ingredients can transform modern pastry. Through his work, he will share innovative combinations, and the creative process behind his designs, blending tradition and innovation into sophisticated desserts.

Discover a refined take on the iconic Basque cheesecake by Chef Ruchit Harneja, inspired by the original from San Sebastián, Spain and reimagined with modern flair. Kissed by the flames of a wood-fired oven at Prime 131, this version features a deeply caramelized exterior and a lusciously creamy center. It’s accompanied by a raspberry croustillant and delicate olive oil snow, elevating the textures and flavors. Presented under a cloche and infused with berry smoke, the dessert is dramatically revealed tableside—celebrating fire, finesse, and flavor.

The provenance of ingredients is more often considered in savory cuisine than in pastry. Nevertheless, it is essential to consider the origin of ingredients in pastry so that we can minimize environmental harm and maximize flavor. In this video we will create a dessert using locally sourced ingredients, and discuss the impact of these choices on the final product.

Chef Sehaj Ghuman pays an ode to motherland by making one of the most common desserts made in her hometown, Punjab, “ROH di Kheer”, simply translating to sugarcane rice pudding. Being a pastry chef, she gives a twist to the sugarcane rice pudding by adding a hint of yuzu and bringing in a lot of creaminess with mascarpone cheese. The fusion dessert goes to show how well the flavours from around the world come together to open gates to unlimited possibilities and innovation.

This video showcases a reimagined approach to regional Indian cuisine through the lens of culture, tradition, and modern pastry innovation. It highlights the research and development proces behind elevating a region’s pastry program. Featured is Chef Sumant’s contemporary take on Anjeer Barfi at Musaafer Houston—crafted with innovative techniques, bold flavors, and the healing touch of Ayurvedic
herbs, spices, and superfoods.

Learn techniques for building a composed dessert and translating it into a fine dining experience suitable for a banquet or intimate dinner. Chef Lagalle will show unique plate design techniques, share tips on maximizing banquet preparations, and share her favorite flavor combinations. She will also cover how to build a successful petit gateau.

This video is an introduction to chocolate work. Chef Susie Norris covers the basics of chocolate tempering and making ganache. She demos a hybrid of the seeding and tabling methods for students to practice on a small marble slab or stone counter. She also offers background information on chocolate's history and some top brands of couverture.

In this video, you’ll learn how to create three distinct mirror glaze effects using the same color pallete. You’ll see how different techniques, not just color, can completely transform the final look of your entremets. Perfect for pastry professionals and enthusiasts alike. It’s a practical guide to mastering visual impact, to add creativity and versatility to your pastry work.

This reimagined Che Thai Pavlova features a light and airy coconut pavlova paired with luscious durian pastry cream and vibrant che Thai ice cream. Fresh strawberries, water chestnut tapioca, and a delicate jackfruit veil add layers of texture and tropical sweetness. A dusting of pandan shiso dust enhances the aromatic depth, while gold flakes provide a luxurious finishing touch.

Ongoing advancements in food technology are leading to plant-based products that increasingly **mimic the taste and texture of animal-based foods. There is a demonstration some of the molecular ingredients.

This video shows some of my favourite basic piping techniques used on cakes and desserts to elevate the finish. I’ve included the most common types of piping nozzles/tips and I demonstrate how to use them in a variety of different ways. I’ve broken the lesson into 3 different sections, Star, Petal and plain piping tips and use a variety of frostings, fillings and creams to show how you can apply the techniques across an array of different desserts.