Image Image Image Image Image Image Image Image Image Image
> > Pastry Chef Articles

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…

Penkina, Bachour, Tarasova and Guichon will visit Romania in 2018

February 15, 2018 |

The four popular chefs will give master classes at Icep Hotel School.More info

Christophe Adam: “Pastry is a real notion of taking pleasure that provides happiness”

February 14, 2018 |

The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.More info

Six + 1 proposals for a rosy Valentine

February 5, 2018 |

Once again, pink and red tones flood the shop windows of pastry shops on the day par excellence for lovers.More info

Three hot chocolate recipes you’ll find at the Valrhona Festival 2018 in NYC

January 25, 2018 |

Dominique Ansel Kitchen, Petrossian Bakery, and Patisserie Chanson are some of the establishments that are participating in the third edition of this charity event.More info

Mastering the making of chocolate spreads

January 24, 2018 |

Drawing inspiration from the rich Italian culture of spreadable creams, Four in One delves into this family of products, providing its keys, and offers three interesting suggestionsMore info

Yoshihiro Narisawa. Japan, epicenter of all things

January 19, 2018 |

The dramatic way (Arzak), the artistic way (Alinea), the territorial way (DOM) and the conceptual way (Narisawa). These are four very personal ways of successfully facing desserts in five great restaurants in four continents. Alongside the Spanish chef, Juan Mari Arzak, the AmericanMore info

How to make artisan dragées coated with chocolate

January 10, 2018 |

Ideal, rounded chocolates, storage, and many more aspects on dragees are analyzed in-depth in the book Four in One.More info

Twelve top pastry chefs will visit Hangar 78 during the first half of 2018

January 8, 2018 |

Easter chocolate figures, gastronomic ice creams, or high-end French pastry are some of the topics that will be taught. More info

Pierre Marcolini celebrates the Three Kings’ Day with a millefeuille

January 4, 2018 |

The dessert, which is limited-edition and only available in his Parisian shops, is made with a Portuguese almond cream.More info

PASS121, the Italian collective that highlights restaurant pastry

January 3, 2018 |

Ten professionals have come together to highlight, among other things, discretion, technique, inventiveness, rigor, and sensitivity of the trade.More info