Pastry Blog & News
Chinese-American chef Jialin Tian offers instructions to create up to 27 small choux pastries in his second book dedicated to this dough.
Sugar bubbles, pulled sugar, blown sugar, Isomalt … how to handle each sugar depending on the decorative result that we are looking for.
Strawberry replaces raspberry as the protagonist of the stellar launch of the new summer menu of these Luxembourg patisseries. The ice cream oval cake is again the great bet of the Oberweis brothers, Jeff and Tom.
The pastry chef and chocolatier has been proclaimed the winner of the second edition of this competition which aims to recognize and showcase the talent of young pastry chefs.
A demanding competition which eliminates finalists throughout, and the top three face each other off.
These typical Alsatian Christmas pastries are transformed into original savory snacks in this Relais Desserts chef’s new book.