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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 French type of very lightweight, dry, crisp cookie.

Ingredients:
450g sugar
7g pectin
300g butter
150g glucose
250g water
200g Amoretti almond flour
30g all purpose flour
70g Amoretti pineapple compound
Orange food coloring

Amoretti product(s) used in this recipe:

Directions:
1. In a saucepan, melt the first four ingredients. Add water, the flours and the food coloring.
2. Pour mixture onto parchment paper atop a black steel sheet pan.
3. Bake at 350°F.
4. Let cool and cut into squares.