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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…

Stephanie Prida. California Dreamin

May 26, 2017 |

In California, Stephanie Prida enjoys her job as a pastry chef at the three Michelin-starred Manresa restaurant, creating desserts as california fresh.More info

Cubic color bonbons by Pierre Marcolini

May 19, 2017 |

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info

Flavored sugars. How to boost the flavor of ice cream

May 4, 2017 |

Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Essential Ice Creams, published by So Good and Grupo Vilbo.More info

3, 2, 1 … pop! Dominique Ansel’s Zero Gravity Chifflon Cake

May 3, 2017 |

A fun dessert with which the French chef has opened his second shop in Japan.More info

Ikarus restaurant. The world in one single space

April 25, 2017 |

Ikarus is as an scenario from which to observe the most heterogeneous trends in cuisine. There is nothing like proving it by reviewing some of the sweet dishes that have been seen in the Austrian restaurant in 2016 by greats chefs: Dominique Crenn, Sang-hoon Degeimbre, Marc Haeberlin, and Vladimir Mukhin.More info

Spring has also arrived in L’Éclair de Génie

April 24, 2017 |

Ice cream with scented aromas and glacée barlettes can be found this season in Christophe Adam’s Parisian menu.More info

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