Free Baking Recipes from Our Chefs
Bring the Lavonne experience to your own kitchen. From French macarons to decadent chocolate tarts, these are the exact recipes our chefs teach in our professional studios.
Here's the full recipe for our ultimate Italian Macarons with Hazelnut Ganache. Follow along with Chef Priya and create these perfect little treats at home.
Ready to make the creamiest Chocolate Basque Cheesecake? Chef Kalyani shares her recipe and method for this showstopping dessert.
A recipe for a complex and delicious Spiced Hazelnut Praline with an Orange Dark Chocolate Ganache. A great project for those looking to challenge themselves.
Learn to make a multi-layered chocolate tart from scratch with this recipe from Chef Sanya. It covers the chocolate sable, chocolate custard, and a beautiful berry gel.
Our recipe for a soft and fluffy Chocolate Brioche. Perfect for breakfast, a snack, or as a dessert.
A detailed recipe for a classic Chocolate Cheesecake with a chocolate crumble base and a dark chocolate whipped ganache.
The complete recipe for our indulgent Peanut Butter Bars, with layers of peanut butter cake, caramel ganache, and a dark chocolate coating.
Want to try making bonbons? Here's our recipe for a Soft Caramel Ganache, perfect for filling chocolate shells.
Go nuts for doughnuts! This video provides the full recipe for both classic doughnuts and cream-filled Berliners, along with a dark chocolate diplomat cream.
A fantastic recipe for Gluten-Free Chocolate Hazelnut Cookies using almond flour. They're rich, chewy, and you'd never guess they're gluten-free.
About Free Recipes From Our Chefs
Baking is as much about chemistry as it is about taste. When you try these recipes at home, you will notice we emphasize precise temperatures, such as specific heating points for sugar syrups or ganache emulsification, because that is the only way to achieve consistent results. We strongly recommend using high-quality couverture chocolate instead of compound chocolate for these recipes, as it makes a massive difference in the final texture and flavor profile.
We believe the joy of baking should be accessible to everyone, not just those enrolled in our diploma programs. That is why we are opening up our recipe archives—sharing the same techniques and ingredient standards we use at our academies in Bangalore and Delhi.
Whether you are attempting your first batch of Italian macarons, mastering the perfect chocolate brioche, or learning the science behind a stable caramel ganache, these guides are designed to help you succeed. You will notice we mention specific brands like Callebaut in our methods; this is because the fat content and fluidity of your ingredients directly impact how your dough or emulsion sets.
Why Follow Our Recipe Guides?
- Professional Standards: We do not simplify these for the sake of ease. We teach you the real way to structure a tart shell, temper chocolate, or bake a cheesecake, ensuring you get bakery-quality results at home.
- Technique Over Shortcuts: Each recipe focuses on the 'why'—like why you need to sift your almond powder or exactly when to emulsify your ganache.
- Community-Tested: These recipes are staples in our workshops. Thousands of students have used these exact instructions to launch their own home-baking businesses or simply to impress their friends and family.
If you find yourself wanting to go deeper, our hands-on workshops are always open. We would love to have you in the kitchen, apron on, learning the finer points of pastry arts with our team.
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