Pastry chef Rebecca Marshman creates a Chocolate Cremeux

The Staff Canteen

The Staff Canteen

Editor 19th February 2024
The Staff Canteen

Pastry chef Rebecca Marshman creates a Chocolate Cremeux

Group head pastry chef Rebecca Marshman creates a Chocolate Cremeux with peanut butter ganache and banana jam recipe, she takes us through the process of this "Snickers" style recipe

Watch the full video here:
youtu.be/fEkwVJLncCI

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.