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Laurent 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 Branlard

Sweet Dough
Clafouti Mix
Tuile Mix
Caramelized Pineapple
Pistachio Ganache
Coconut Ganache
Recipe by: Laurent Branlard

A delicious blend of white chocolate and coconut.

Ingredients:
700g heavy cream
50g inverted sugar
50g Amoretti coconut cream compound
80g Amoretti Malibu “type” rum flambé
1300g white chocolate
350g coconut flakes

Amoretti product(s) used in this recipe:

Directions:
1. Boil heavy cream, inverted sugar, and coconut compound.

2. Pour mixture onto white chocolate.
3. Mix until emulsion is created.
4. Add coconut rum flambé and coconut flakes.



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