Favorites
Cart
- Chefs
- Aymeric Pataud
- Cécile Moritel
- Cédric Béchade
- Chantal Descazeaux
- Chef Philippe
- Élie Cazaussus
- Éric Léautey
- Fabrice Idiart
- Martin Diez
- Philippe Bertrand
- Ruben Sarfati
- Thierry Bamas
- Fabian Feldmann
- Xavier Isabal
- Clément Lhoumeau
- Stéphane Bour
- Stéphane Glacer
- Sandrine Baumann Hautin
- Julien Loustau
-
Subscription
- Chefs
- Recipes booklets
-
Need help ?
You can always send us your messages, comments or suggestions.
Philippe Bertrand (MOF)
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
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:
23 ratings
Chocolate, Pecan & Mango Choux Buns
Makes:
50 choux buns
Time:
2 hours (+ 24 hours)
Reviews:
12 ratings
Brownie Yule Log, like a Saint-Honoré
Makes :
2 logs (each serves 6)
Time:
3 hours (+ 24 hours)
Reviews:
87 ratings
Milk Chocolate Crémeux & Raspberry Tart
Makes:
2 tarts (16 x 16cm) and 10 tartlets (15 x 6cm)
Time:
2 hours (+ 24 hours)
Reviews:
13 ratings