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Philippe Bertrand

Philippe Bertrand is a passionate pastry chef and chocolatier, and the manager of Cacao Barry's French Chocolate Academy.
He was awarded Meilleur Ouvrier de France Chocolatier Confiseur in 1996, a prestigious French title for 'best craftsman of the year for confectionery and chocolate work'.

« Pastry and chocolate work are crafts that give you the freedom to express your creativity. » Philippe Bertrand

Caramel & Apple Brownie Cake

For: 2 cakes, Ø 20cm each

Time: 2 hours

Reviews:

33 ratings

Mango & Praline Chocolate Snack Bars

Makes : 40 chocolate bars

Time: 3 hours

Reviews:

3 ratings

Chocolate Birthday Candles

Makes: 20

Time: 3 hours

Reviews:

3 ratings

Chocolate, Honey & Caramel Tart, in Individual Tartlets

For: 2 whole tarts

Time: 1 h 30

Reviews:

13 ratings

Gianduja Chocolate Loaf Cake

Makes: 2 cakes

Time: 2 h 00 (+ 4 to 6 hours refrigeration)

Reviews:

20 ratings

Chocolate, Pecan & Mango Choux Buns

Makes: 50 choux buns

Time: 2 hours (+ 24 hours)

Reviews:

9 ratings

Brownie Yule Log, like a Saint-Honoré

Makes : 2 logs (each serves 6)

Time: 3 hours (+ 24 hours)

Reviews:

58 ratings

Hazelnut & Passion Fruit Yule Log

Makes: 2 logs (length 35cm)

Time: 2 h 30

Reviews:

70 ratings

Raspberry & Chocolate Entremets

Makes : 3 cakes

Time: 2 h 30

Reviews:

21 ratings

Milk Chocolate Crémeux & Raspberry Tart

Makes: 2 tarts (16 x 16cm) and 10 tartlets (15 x 6cm)

Time: 2 hours (+ 24 hours)

Reviews:

11 ratings

Yule Log with Grapefruit Mousse

For: 2 logs, length 35cm

Time: 2 h 30

Reviews:

36 ratings