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This 100% chocolate dragon took four days to make, it weighs 185lbs and stretches 6ft. I love the new technique to have the sugar eyes light up. It is more cartoonish than my usual style but I think the results look pretty good! What do you think?
Whether it's on Netflix's School of Chocolate, or at his eponymous pastry school in Las Vegas, Chef Amaury Guichon is inspiring the next generation of top pastry chefs with his distinct mixture of traditional French technique and larger-than-life decorative imagination. Matfer Bourgeat takes you inside Chef Amaury's creative process and a day-in-the-life of the academy in this in-depth feature. Explore the Matfer Bourgeat x Pastry Academy Toolkit Here: 🤍 Bio: Born in Cannes and raised in Geneva, Chef Amaury began his first apprenticeship in pastry at 13 years old and carved a path for himself at tremendous speed, winning the national “Meilleur Apprenti de France” award and becoming one of the youngest executive pastry chefs in the country by the time he was 21. Guichon then began his “American adventure,” trading Paris for Las Vegas and a position at the Jean-Phillipe Patisserie at the Aria, one of the best pastry programs in a notoriously sweet-toothed city. After hours, he began honing his epic decorative style while staying true to his commitment to French technique and outstanding texture and flavor. One day, he started recording his experiments and personal projects to social media. The rest is Insta-history. Chef Guichon shares the expertise developed in his whirlwind 17 year career in pastry with the next generation at the Pastry Academy by Amaury Guichon in Las Vegas. The 10-week program, designed in collaboration with Chef Michel Ernots, combines the technical know-how of an old-world pastry program with new-world creativity and decoration. Matfer Bourgeat USA is proud to sponsor the Pastry Academy and support the creativity and professional development of the the next generation of top pastry and chocolate talent. 00:00 Welcome to the Pastry Academy 01:43 "The Mistake French People Make..." 2:50 Signature Creation: THE PEARL 4:20 "If you can stop time..." 5:30 Matfer Bourgeat x Pastry Academy
This chocolate creation is the largest and most challenging piece I have ever done. It weighs 550lbs (250kg) and has an imposing height of 8ft (2,44m). It took me a total of 10 days from start to finish. I love the way it turned out! There is truly no limit to what can be done with chocolate!
I was challenged to create an electric car fully made of chocolate. Creating an entirely handmade, symmetrical creation is much harder than it seems. How do you think I did?
With this life size Chocolate tiger and her cub 🐯, I would like to send my best wishes to those around the world celebrating the #LunarNewYear and to wish you a year of opportunity, wealth, success, and good health! If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
This very playful triple chocolate cake in disguise is composed with a double chocolate chip cookie, a crunchy recomposed streusel, a dark chocolate ganache, a moist dark chocolate sponge, a layer of milk chocolate cremeux and a light white chocolate mousse. All the added decorative elements are crafted in dark and white chocolate!
This lemon pie in disguise was created for the very first challenge in School of Chocolate (Netflix) it is composed with a thin layer of crunchy chocolate, a very light citrusy lemon mousse, a lemon gel and a recomposed crunchy streusel. The eraser is actually a pink lemonade marshmallow. Was this one your favorite challenge? If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
The perfect American sweet dessert, I originally created it for "School of Chocolate"! Each components of this dessert bring a very distinctive flavor and texture to the whole, it is composed with a caramel macaron shell, a passion fruit paste (the "lettuce"), a cranberry/strawberry jelly (the "ketchup"), thin slices of slow cooked mangos in vanilla and cranberry (the "tomatoes"), a coconut whipped cream with an exotic compote (the "patty"), a passion fruit/mango jellification (the "cheddar cheese") and a kiwi jellification (the "pickle").
Amaury Guichon is a world famous pastry chef. He showed INSIDER's Herrine Ro how to make his signature chocolate cylinders. #AmauryGuichon #DominiqueAnsel INSIDER is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: 🤍 INSIDER on Facebook: 🤍 INSIDER on Instagram: 🤍 INSIDER on Twitter: 🤍 INSIDER on Snapchat: 🤍 We Tried Making Dessert With Amaury Guichon
This delicious pot in disguise, composed with a very moist banana bread, a banana spread, a layer of vanilla rice pudding, a light banana mousse, caramelized banana flambee with Rum and a delicious caramel sauce on top. The pot lid is inflated sugar and all details are made out of chocolate.
It takes more effort than I anticipated to recreate a realistic-looking purse as dessert, but I adore the result! This one is composed with 2 layers of vanilla peanut sponge, 2 layers of soft vanilla caramel, 2 layers of vanilla anglaise cream, 2 layers vanilla mascarpone whipped and some homemade coated crunchy peanuts.
I had a blast designing the mechanical part of the safe's door, and I love how it came out! The gold bars/ingots are filled with a crunchy vanilla sable and a soft vanilla caramel. If you are looking to learn my techniques and recipes you can apply to one of my long-term programs by visiting my website: 🤍
I have been wanting do to a cello for a long time, I have to admit that I completely underestimated the load of work. Even if the final result looks simple it is full of small details and precision to have the final piece looking like a real one. This is an accurate size of a 4/4 Full Cello (5ft tall). My favorite part is the wood grain texture :) What do you think? If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
Probably my most realistic looking pastry creation! The teapot and the cups are composed with a crunchy hazelnut streusel, a moist hazelnut sponge, a soft milk chocolate and Earl Grey cremeux, a crunchy hazelnut praline, a light Earl Grey mousse and a fresh Earl Grey tea gelification with edible brown gold leaves. What do you think of it?
This Delicious dessert is composed with a moist vanilla financier, a crunch cinamon streusel, an apple cider soft caramel, a vanilla mascarpone whipped cream an caramelised apple tatin style covered with an apple cider glaze an genuine gold leaves.
Right on time for the World Cup, this 100% chocolate creation is an exact replica of a foosball and is fully functional. I underestimated the amount of work involved, but I love the end result! What do you guys think?
I’ve been challenged by 🤍VALORANTfr to create the weapons of their new French agent out of chocolate, it turned out to be a very fun project! How do you think I did? 🔫 If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
Those are 2 different entry level sugar works for wedding cake toppers taught to our long term students at my Pastry Academy ! Can you tell me which one is your favorite? If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
This chocolate sea dragon weighs 90lbs and can stretch up to 7ft long. I love this new idea for showpiece where you have 3 modular elements, creating a different feeling each time you move them. If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
Probably the most difficult challenge #schoolofchocolate! It’s composed with a rum soaked baba, a vanilla and coconut mascarpone whipped cream and an exotic compote topped with genuine gold flakes. Making this dessert the perfect pirate treat! 🏴☠️ 🦜 The whole chest is crafted out of 41% milk chocolate.
This new chocolate creation is very dear to me! It weighs 115lbs and peak at 7ft, it is my highest showpiece yet. I came to the US 8 years ago and finally became a citizen recently, it was really important for me to mark the occasion on this special holiday using a powerful symbol offered by the French to the United states as a gift of friendship. If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
This time I tried something new and it turned out extremely difficut to create as it is the first chocolate showpiece mounted on a wall, I love the finished effect with the smoke pouring out of the mouth! What do you guys think?
New creation that is taking me back down memory lane, the idea was to create an intricate design starting with a simple scaling container. If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
For this very fun Chocolate Fire Hydrant concept I wanted to work outside my comfort zone and paired spicy peppers in a dessert. The result was very interesting! It’s composed of a spicy red pepper chocolate chip cookie filled with a fiery (maybe instead of spicy) raspberry jam, that can be dipped in a smoky vanilla milk (to put out the fire). The whole thing is served inside a 100% fully functional Chocolate Fire Hydrant! Would you try it?
It took me 4 days to create this Viking inspired them chocolate showpiece, I personally love the axe and the shiny blue wave. What do you think? If you are looking to learn my techniques and enroll to one of the long term programs you can apply through my website : 🤍
Long version of the chocolate king cobra, 80LB of Milk and Dark Chocolate for a 6ft Long result! Enjoy. 🐍🍫
Simple yet classy; this wedding cake is composed with, four layers of vanilla sponge soaked with a raspberry vanilla Chambord syrup, a raspberry cremeux, a raspberry yuzu compote, and a light vanilla pastry cream. The edible topper is made out of 100% sugar.
Simple clean and playful, this one is the perfect gift for a kid (or not) birthday! It weighs 20lbs and is 3ft tall. Which one was your favorite during this challenge in School of Chocolate?
It was finally time for me to reveal the making of my Lemon Taco tart! I am so glad that this simplistic approach to a tart inspired so many chefs around the world over the years putting their own twist and switching flavors. It is composed with a lemon almond cream with candied lemon peel, a soft lemon cremeux, a citric lemon gelification topped with a lemon lime meringue and trapped between two layers of crunchy sweet dough and almond nougatine. If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website : 🤍
Ses créations en chocolat sont incroyables. Mais avant de devenir un chef pâtissier reconnu, Amaury Guichon a dû surmonter de nombreux obstacles : scolarité difficile, arrivée aux USA, découragement. Il raconte son parcours extraordinaire. ————————————— Téléchargez l'app et retrouvez tout Brut à un seul endroit, sans publicité. Fil d'actualité sur mesure, lives exclusifs avec nos journalistes, podcasts et docs originaux : 🤍 👉 Pour ne rien louper des vidéos Brut, n’hésitez pas à vous abonner ➞ 🤍 et à activer la cloche 🔔
One of my favorite design in honor of Leonardo Da Vinci, it was created in Milano for his 500th anniversary. I had to blur out "some" of the design since the video offended some of you last time! 😂
This is definitely my most complex chocolate creation. Comment below what your favorite part is! If you are looking to learn my techniques and enroll to one of the long term programs you can apply through my website : 🤍
A very romantic creation suited for the perfect proposal. It is a cheese cake in disguise composed with a vanilla streusel crunchy based, a blueberry almond cream sponge, a blueberry compote and a delicious light lemon cheese cake mousse! The rest is crafted out of 100% chocolate.
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