In celebration of World Chocolate day, the EHL Preparatory Year students impress us with more lactose-free and gluten-free chocolate delights of their making. These 'moelleux' lava cakes have just won the EHL summer bakery challenge and are currently being produced for sale at the prestigious M Bar.
Unlike a cream cake, sticky pudding or fancy meringue, travel cakes have to do what is says on the tin: be able to move smoothly from A to B and remain delicious. Why this type of "on-the-go", fuss-free dessert is here to stay and is surely becoming the new buzzword amongst pastry chefs and food businesses alike.
Christmas is right around the corner and nothing brings out the festive mood as much as baking. These shortbread cookies are an easy and delicious recipe to try at home during the holidays. This recipe is brought to you by Chef Julien Boutonnet, EHL Senior Lecturer Practical Arts and Meilleur Ouvrier de France 2015 for pastry and candy making.