Almond Videos: Pastry Chef Cloe Hodgman’s Favorite Almond Recipes

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TOPIC FIVE: ALMOND VIDEOS: PASTRY CHEF CHLOE HODGMAN’S FAVORITE ALMOND RECIPES

Learning Objectives

By the end of this session, you should be able to…

Explore how almonds helped to get “that twist” into Chloe’s recipes
Understand the technique used to produce an almond houx
Describe the basic baking method for making almond biscotti
Produce a financier batter and bake it to the correct firmness
Mix a brioche dough and shape it into a tart
Apply your acquired knowledge to the production of the featured dishes
Explore new idea of giving a “twist” to traditional flavors– change up the flavor profiles based on your own flavor pairings.

Learning Activities

Video demonstrations with step-by-step instructions
Presentation and evaluation of the different recipes

Key Terms

Earl Grey pâte a choux chai biscotti brioche Anjou pear

white chocolate almond meal almond flour slivered frangipane

blanched craquelin almond milk financier

Join Pastry Chef Chloe Hodgman of Sonoma’s The Girl & The Fig in the Almond and Pastry Masterclass series. Learn how to put a modern twist on classic French pastries, including chai-spiced almond financiers, almond choux au craquelin, and hot honey almond biscotti.

Almond Biscotti 3 Ways: Earl Grey, White Chocolate Cranberry, and Hot Honey

Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about biscotti is how customizable they are—once you master the base dough, the variations are endless. Pastry Chef Chloe Hodgman walks us through how to make almond biscotti three delicious ways: fragrant Earl Grey, sweet-tart White Chocolate Cranberry, and a bold, unexpected Savory Hot Honey version. Whether you’re baking to gift, to entertain, or just to dunk into your morning coffee, these biscotti have a flavor for every occasion.

Find the recipe here ⇒

Almond Choux au Craquelin Filled with Espresso Mascarpone Mousse

Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a nod to its signature crunch. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, shares her recipe for this elegant dessert. The choux is topped with an espresso almond flour craquelin before baking, then filled with a decadent chocolate stracciatella espresso mascarpone mousse. The result is a showstopping, special-occasion dessert—crispy on the outside, light and airy on the inside, with rich espresso and chocolate flavors in every bite.

Find the recipe here ⇒

Financiers Recipe | French Almond Cakes

Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectangular molds that resemble gold bars, they’re prized for their rich, nutty flavor, moist crumb, and delicately crisp edges. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, California, shows how to make financiers elevated with two seasonal variations: chai and Anjou pear. These refined yet simple cakes are perfect for dessert, afternoon tea, or an elegant addition to any pastry spread.

Find the recipe here ⇒

Fluffy Almond Brioche Tarts with Pear & Almond Frangipane

These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle of crunchy sliced almonds. Perfectly warm and comforting, they’re ideal for brunch, dessert, or anytime you want a little indulgence.

Pastry Chef Chloe Hodgman from The Girl & The Fig in Sonoma shows us how to make these mini almond brioche tarts. The rich, custard-like frangipane adds depth and elegance, while the almond aroma makes these tarts truly irresistible.

Find the recipe here ⇒