FC2Video

http://www.beverlyhillshotel.com - Jean-Francois Suteau, Executive Pastry Chef at The Beverly Hills Hotel, shows how to make a smooth, chocolate ganache recipe. By slowly melting chocolate and combining with rich cream, you create the ultimate ganache velvety texture with a glossy sheen to use as a glaze for cakes, truffle filling or as the perfect cupcake frosting recipe. This easy to execute how to tip is a simple way to add a little panache to your ganache.

http://www.plaza-athenee-paris.com - Christophe Michalak, Pastry Chef at Hôtel Plaza Athénée, prepares trendy strawberries with Chantilly cream, enhanced with the unique flavor of orange blossom water. Take a quick lesson from this World Champion of Pastry and add a little flare to freshly sliced strawberries and decadent pastry cream recipe. This simple how to tip provides an exquisite variation on a traditional strawberry dessert.

http://www.principedisavoia.com - Giglio Imperiale, Pastry Chef at Hotel Principe di Savoia Milan, demonstrates how to make delectable wafer dessert cups. Similar to a tart shell or waffle cup, this edible wafer can easily be molded to your desired shape cones, cups, or bowls and filled with fresh fruits, ice cream or yogurt. This easy to execute how to tip is ideal for an ALL edible dessert.

http://www.newyorkpalace.com - David Carmichael, Executive Pastry Chef at The New York Palace, prepares a raspberry tuile, a stylish topping for your desserts. Deep red in color, this raspberry recipe uses a homemade raspberry puree, which is baked into tuile and can be molded into desired abstract shapes. The tuiles tart and tangy flavor adds a creative finish to top rich chocolate cakes or fresh fruits. Just follow this easy to execute, two-ingredient how to tip for a perfect tuile!

http://www.lemeurice.com - Camille Lesecq, Head Pastry Chef at Le Meurice, demonstrates a simple candied grapefruit recipe using three basic ingredients. Tangy pink grapefruit, sugar and water combine to create a sweet and sour treat which can be easily recreated at home. Candied fruit is the perfect way to enhance your favorite ice cream desserts. This simple how to tip is the perfect way to dress up your sweets with extra flare.

http://www.coworthpark.com - Simon Jenkins, Head Pastry Chef at Coworth Park, demonstrates how to make an espumas (foam), which is a unique mango recipe to spice up your desserts with exotic flavor and texture. Vivid orange in color, this refreshing foam is the perfect way to enhance a simple bowl of tropical fruit, while highlighting the intense flavor of mango puree. Use this simple how to tip to create mango foam at home.