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Pastry Chef Articles

With our Pastry Chef Articles, you will be the first to find out what the most renowned professionals worldwide are up to: their latest collections, their businesses and their travels, their lectures…

21 Easter Eggs to dream about

March 31, 2017 |

Plated eggs, stiff peaks … Beehives, teapots, Japanese creatures … Great pastry chefs surprise us again in 2017 with imaginative and detailed Easter eggs.More info

William Werner. A Pastry Chef for all Seasons

March 10, 2017 |

At Craftsman and Wolves, ts Rebel Within, a muffin-shaped cake of sorts dotted with bits of housemade sausage, asiago and green onion and stuffed with a perfect soft-cooked egg, became the San Francisco’s pastry shop’s cronut.
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‘Chocolate-devotee’ Enric Rovira’s Easter proposal

March 9, 2017 |

The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.More info

Artistic cases, eggs and colorful ducks in Christophe Adam’s Easter collection

March 3, 2017 |

Adam’s originality is once again evident in this collection for lovers of chocolate and fun.More info

A samba Easter with Thierry Mulhaupt

March 2, 2017 |

This Alsatian pastry chef is inspired by Brazil to present a collection of powerful flavor and artistic touches.More info

Five New York stories

February 28, 2017 |

Ramon Morató, Jerome Landrieu, Melissa Coppel, Nicolas Dutertre, and Christophe Morel are the ‘narrators’ of these chocolate stories or, in other words, the authors of five bonbons inspired by five legendary boroughs of New York City.More info

Northern tides. Rasmus Kofoed, Søren Selin, and Jonathan Kjølhede Berntsen

February 8, 2017 |

In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.More info

Pierre Marcolini: ‘I want to make chocolates that make me happy’

February 2, 2017 |

The pastry chef is obsessed with the signature that his chocolates must have, with explaining the characteristics of his cocoa. Obsessed with offering a different chocolate, without altering it with sugar or vanilla.More info

Pignol’s new record: the longest praliné brioche in the world

January 31, 2017 |

Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg. More info

Cécile Farkas. Studied fantasies

January 27, 2017 |

The French chef, trained as a fashion designer and with a career of more than 10 years, enters the world of pastry with enthusiasm. She defines her style as especially feminine, colorful and always looking for something personal and ephemeral, as if it were a collection for an haute couture fashion show. More info