Sweet Ideas! Desserts by French Pastry School Chef Joel Reno


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Playing off the mantra “keep it simple, make it look awesome”, Chef Joel Reno demonstrates how to add unique flavors to desserts: including lychee, saffron, and Nielsen-Massey Rose Water and Orange Blossom Water. Learn how to blend flavors and work with these distinct ingredients. (There are some great macaron tips here!)

Chef Joel Reno, an instructor at Chicago’s esteemed French Pastry School, prepared Raspberry Lychee Rose Macarons and Yogurt Mousse with Saffron Ice Cream and Sesame at our demo kitchen.

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