Recipes
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 | CloseLaurent Branlard A French native, Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. Branlard captained Team USA to victory in 2008, after previously winning in 2002. Branlard and Team USA defeated the top chefs from around the world in a challenging 2-day, 13-hour competition that tested the team’s culinary abilities and artistic skills. Between his world titles, Branlard held the honor of serving as a judge for the pastry championship competition and coached Team USA in the 2006 World Pastry Competition to a bronze medal. He has been named one the Top Pastry Chefs in America.
Branlard’s outstanding creations have been featured on the Food Network, CBS Early Show and NBC’s Today Show. He was trained in France and is certified as a Pastry Chef; Chocolate-Maker, Ice-Cream Maker and Confectioner. He holds a CAP degree from a French Culinary Institute in Vincennes.
Branlard opened his first full-service dining venture, LB Bistro and Patisserie, in early 2009.
| Other Recipes by
Laurent BranlardSweet Dough
Clafouti Mix
Tuile Mix
Caramelized Pineapple
Pistachio Ganache
Coconut Ganache
|
Recipe by: Laurent Branlard
A syrupy mix of orange juice and sugar, poured over sweet pineapple slices.
recipe >> | |
 | CloseLaurent Branlard A French native, Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. Branlard captained Team USA to victory in 2008, after previously winning in 2002. Branlard and Team USA defeated the top chefs from around the world in a challenging 2-day, 13-hour competition that tested the team’s culinary abilities and artistic skills. Between his world titles, Branlard held the honor of serving as a judge for the pastry championship competition and coached Team USA in the 2006 World Pastry Competition to a bronze medal. He has been named one the Top Pastry Chefs in America.
Branlard’s outstanding creations have been featured on the Food Network, CBS Early Show and NBC’s Today Show. He was trained in France and is certified as a Pastry Chef; Chocolate-Maker, Ice-Cream Maker and Confectioner. He holds a CAP degree from a French Culinary Institute in Vincennes.
Branlard opened his first full-service dining venture, LB Bistro and Patisserie, in early 2009.
| Other Recipes by
Laurent BranlardSweet Dough
Clafouti Mix
Tuile Mix
Caramelized Pineapple
Pistachio Ganache
Coconut Ganache
|
Recipe by: Laurent Branlard
A French dessert with fresh fruit mixed in a sweet batter.
recipe >> | |
 | CloseLaurent Branlard A French native, Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. Branlard captained Team USA to victory in 2008, after previously winning in 2002. Branlard and Team USA defeated the top chefs from around the world in a challenging 2-day, 13-hour competition that tested the team’s culinary abilities and artistic skills. Between his world titles, Branlard held the honor of serving as a judge for the pastry championship competition and coached Team USA in the 2006 World Pastry Competition to a bronze medal. He has been named one the Top Pastry Chefs in America.
Branlard’s outstanding creations have been featured on the Food Network, CBS Early Show and NBC’s Today Show. He was trained in France and is certified as a Pastry Chef; Chocolate-Maker, Ice-Cream Maker and Confectioner. He holds a CAP degree from a French Culinary Institute in Vincennes.
Branlard opened his first full-service dining venture, LB Bistro and Patisserie, in early 2009.
| Other Recipes by
Laurent BranlardSweet Dough
Clafouti Mix
Tuile Mix
Caramelized Pineapple
Pistachio Ganache
Coconut Ganache
|
Recipe by: Laurent Branlard
A delicious blend of white chocolate and coconut.
recipe >> | |
 | CloseKeegan Gerhard Setting out to learn from the best, Keegan Gerhard began as an understudy of celebrated Master Pastry Chef Jacquy Pfeiffer. Subsequent positions as Pastry Chef with Charlie Trotter’s Restaurant, The Waldorf=Astoria and The Ritz-Carlton Hotel Company ensued, as did a position as Corporate Pastry Chef for Dean & DeLuca and Executive Pastry Chef of Four Seasons Hotel Chicago. Recipient of awards ranging from the nation’s “Top 10 Pastry Chef” of 2002 and 2004 by Chocolatier and Pastry Art & Design magazines, to the Jean Banchet Culinary Excellence Award, Keegan’s abilities to create refined and elegant desserts are widely respected. He has had the honor of appearing at five James Beard dinners, and has appeared on the Travel Channel, the Food Network, the Discovery Channel, and CNN.
Keegan also spends time serving as M.C. and host for the “The Amoretti National Pastry Team Championships”, “The Amoretti World Pastry Team Championships”, and the live “Food Network Challenge Series”, all televised on The Food Network.
Keegan is currently Chef/Owner with his wife Lisa Bailey of D Bar Desserts in Denver, Colorado.
| Other Recipes by
Keegan GerhardPraline Sablé
Milk Chocolate Sauce
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Recipe by: Keegan Gerhard
A delicious blend of melted milk chocolate and praline.
recipe >> | |
 | CloseLaurent Branlard A French native, Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. Branlard captained Team USA to victory in 2008, after previously winning in 2002. Branlard and Team USA defeated the top chefs from around the world in a challenging 2-day, 13-hour competition that tested the team’s culinary abilities and artistic skills. Between his world titles, Branlard held the honor of serving as a judge for the pastry championship competition and coached Team USA in the 2006 World Pastry Competition to a bronze medal. He has been named one the Top Pastry Chefs in America.
Branlard’s outstanding creations have been featured on the Food Network, CBS Early Show and NBC’s Today Show. He was trained in France and is certified as a Pastry Chef; Chocolate-Maker, Ice-Cream Maker and Confectioner. He holds a CAP degree from a French Culinary Institute in Vincennes.
Branlard opened his first full-service dining venture, LB Bistro and Patisserie, in early 2009.
| Other Recipes by
Laurent BranlardSweet Dough
Clafouti Mix
Tuile Mix
Caramelized Pineapple
Pistachio Ganache
Coconut Ganache
|
Recipe by: Laurent Branlard
A delicious blend of white chocolate and pistachio.
recipe >> | |
 | CloseKeegan Gerhard Setting out to learn from the best, Keegan Gerhard began as an understudy of celebrated Master Pastry Chef Jacquy Pfeiffer. Subsequent positions as Pastry Chef with Charlie Trotter’s Restaurant, The Waldorf=Astoria and The Ritz-Carlton Hotel Company ensued, as did a position as Corporate Pastry Chef for Dean & DeLuca and Executive Pastry Chef of Four Seasons Hotel Chicago. Recipient of awards ranging from the nation’s “Top 10 Pastry Chef” of 2002 and 2004 by Chocolatier and Pastry Art & Design magazines, to the Jean Banchet Culinary Excellence Award, Keegan’s abilities to create refined and elegant desserts are widely respected. He has had the honor of appearing at five James Beard dinners, and has appeared on the Travel Channel, the Food Network, the Discovery Channel, and CNN.
Keegan also spends time serving as M.C. and host for the “The Amoretti National Pastry Team Championships”, “The Amoretti World Pastry Team Championships”, and the live “Food Network Challenge Series”, all televised on The Food Network.
Keegan is currently Chef/Owner with his wife Lisa Bailey of D Bar Desserts in Denver, Colorado.
| Other Recipes by
Keegan GerhardPraline Sablé
Milk Chocolate Sauce
|
Recipe by: Keegan Gerhard
A classic French cookie with a delicate, crumbly texture made with nuts and sugar.
Amoretti product(s) used in this recipe:Amoretti Hazelnut Pralinosa
recipe >> | |
 | CloseLaurent Branlard A French native, Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. Branlard captained Team USA to victory in 2008, after previously winning in 2002. Branlard and Team USA defeated the top chefs from around the world in a challenging 2-day, 13-hour competition that tested the team’s culinary abilities and artistic skills. Between his world titles, Branlard held the honor of serving as a judge for the pastry championship competition and coached Team USA in the 2006 World Pastry Competition to a bronze medal. He has been named one the Top Pastry Chefs in America.
Branlard’s outstanding creations have been featured on the Food Network, CBS Early Show and NBC’s Today Show. He was trained in France and is certified as a Pastry Chef; Chocolate-Maker, Ice-Cream Maker and Confectioner. He holds a CAP degree from a French Culinary Institute in Vincennes.
Branlard opened his first full-service dining venture, LB Bistro and Patisserie, in early 2009.
| Other Recipes by
Laurent BranlardSweet Dough
Clafouti Mix
Tuile Mix
Caramelized Pineapple
Pistachio Ganache
Coconut Ganache
|
Recipe by: Laurent Branlard
A sweet mixture of flour, sugar, and butter.
Amoretti product(s) used in this recipe:Amoretti almond flour
recipe >> | |
 | CloseLaurent Branlard A French native, Branlard is a highly accomplished pastry chef who holds the distinction as the only two-time winner of the World Pastry Team Championship. Branlard captained Team USA to victory in 2008, after previously winning in 2002. Branlard and Team USA defeated the top chefs from around the world in a challenging 2-day, 13-hour competition that tested the team’s culinary abilities and artistic skills. Between his world titles, Branlard held the honor of serving as a judge for the pastry championship competition and coached Team USA in the 2006 World Pastry Competition to a bronze medal. He has been named one the Top Pastry Chefs in America.
Branlard’s outstanding creations have been featured on the Food Network, CBS Early Show and NBC’s Today Show. He was trained in France and is certified as a Pastry Chef; Chocolate-Maker, Ice-Cream Maker and Confectioner. He holds a CAP degree from a French Culinary Institute in Vincennes.
Branlard opened his first full-service dining venture, LB Bistro and Patisserie, in early 2009.
| Other Recipes by
Laurent BranlardSweet Dough
Clafouti Mix
Tuile Mix
Caramelized Pineapple
Pistachio Ganache
Coconut Ganache
|
Recipe by: Laurent Branlard
A French type of very lightweight, dry, crisp cookie.
recipe >> |
Amoretti® Beverage Recipes | Amoretti® Premium Syrups Beverage Recipes | Capriccio® Beverage Recipes
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Amoretti product(s) used in this recipe:, Amoretti #10,004 Pomegranate juice concentrate
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Amoretti product(s) used in this recipe:, Amoretti #10,004 Pomegranate juice concentrate
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Amoretti product(s) used in this recipe:, Amoretti #10,004 Pomegranate juice concentrate
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Amoretti product(s) used in this recipe:, Amoretti #10,004 Pomegranate juice concentrate
recipe >> | |
 | A delicious strawberry smoothie with a hint of lime.
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recipe >> |
Amoretti® Beverage Recipes | Amoretti® Premium Syrups Beverage Recipes | Capriccio® Beverage Recipes
|
| A crisp alcoholic beverage with delicious apple flavor.
Get Recipe | |
| A syrupy mix of orange juice and sugar, poured over sweet pineapple slices.
Get Recipe | |
| An energizing coffee drink with a hint of Chai to spice it up.
Get Recipe | |
| A French dessert with fresh fruit mixed in a sweet batter.
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| A tasty blend of Mai Tai and Coconut.
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| A delicious blend of white chocolate and coconut.
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| A delicious strawberry smoothie with a splash of alcohol.
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| A chocolatey beverage sure to waken your taste buds.
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| A delicious mango smoothie with a hint of lime.
Amoretti product(s) used in this recipe:Capriccio Mojito mix
Get Recipe | |
| A delicious blend of mango and passion fruit.
Amoretti product(s) used in this recipe:Capriccio Passion Fruit concentrate
Get Recipe | |
| A tequila-based cocktail with a splash of lime.
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| A delicious blend of melted milk chocolate and praline.
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| A delicious mix of lime and coconut with a hint of mint.
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| An energizing coffee drink full of flavor.
Amoretti “French Vanilla” Syrup, Amoretti “Crema Di Hazelnut” Syrup, Amoretti “Crema Di Vanilla” Syrup
Get Recipe | |
| A delicious blend of white chocolate and pistachio.
,
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| A delicious mix of pomegranate and lime with a hint of mint.
Amoretti product(s) used in this recipe:, Amoretti #10,004 Pomegranate juice concentrate
Get Recipe | |
| A tasty blend of Mai Tai and Pomegranate.
Amoretti product(s) used in this recipe:, Amoretti #10,004 Pomegranate juice concentrate
Get Recipe | |
| A delicious mix of pomegranate and mango.
Amoretti product(s) used in this recipe:, Amoretti #10,004 Pomegranate juice concentrate
Get Recipe | |
| A crisp and flavorful pomegranate cocktail.
Amoretti product(s) used in this recipe:, Amoretti #10,004 Pomegranate juice concentrate
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| A classic French cookie with a delicate, crumbly texture made with nuts and sugar.
Amoretti product(s) used in this recipe:, Amoretti Hazelnut Pralinosa
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| A delicious strawberry smoothie with a hint of lime.
,
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| A sweet mixture of flour, sugar, and butter.
Amoretti product(s) used in this recipe:, Amoretti almond flour
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| A French type of very lightweight, dry, crisp cookie.
,
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| A syrupy mix of orange juice and sugar, poured over sweet pineapple slices.
Get Recipe | |
| A French dessert with fresh fruit mixed in a sweet batter.
Get Recipe | |
| A delicious blend of white chocolate and coconut.
Get Recipe | |
| A delicious blend of melted milk chocolate and praline.
Get Recipe | |
| A delicious blend of white chocolate and pistachio.
Get Recipe | |
| A classic French cookie with a delicate, crumbly texture made with nuts and sugar.
Amoretti product(s) used in this recipe:Amoretti Hazelnut Pralinosa
Get Recipe | |
| A sweet mixture of flour, sugar, and butter.
Amoretti product(s) used in this recipe:Amoretti almond flour
Get Recipe | |
| A French type of very lightweight, dry, crisp cookie.
Get Recipe |
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