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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…

Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’

January 26, 2023 |

In so good.. 28, this Greek chef gives us some clues about his pastry vision, previews two creations that will be part of the second volume of ‘Notebook’ and selects one of the great desserts that appear in his first book.More info

Yusuke Aoki: ‘There are also those ingredients with which you can express yourself by not using them’

January 12, 2023 |

Along with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.

More info

How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert

January 10, 2023 |

The author of the book Evolution teaches how to give this praliné individual a contemporary feel and showcase an airy, light version.More info

Rémi Montagne: ‘If there is no gustatory pleasure, we are not on the right track’

December 28, 2022 |

Montagne is working hard on a new and exciting project, an ice cream & chocolate shop in which he will implement simple combinations so as to not get lost in the tasting, and an unwavering pursuit of pleasure.More info

Eight galettes des Rois that break the mold

December 22, 2022 |

With Venetian reminiscences, savory, in a cruffin version… Who said that this traditional specialty cannot be updated with great success?More info

Maxime Maniez: ‘Classic desserts are the roots of pastry and cannot be forgotten’

December 15, 2022 |

It is difficult to do more things in such a short time. At just 30 years old, Maxime Maniez knows what it is like to work in bakery, pâtisserie and chocolaterie and even manage a team of 20 people in a large hotel in Shanghai and be the Executive Pastry Chef of Yannick Alleno in Seoul.More info

Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’

December 1, 2022 |

For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info

Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’

November 17, 2022 |

The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info

Toni Rodríguez: “I was one of the pioneers in making vegan pastries. I think about it now and it’s crazy, I’m not that old”

November 4, 2022 |

Far from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info

Twelve Christmas bûches to travel without leaving home

November 2, 2022 |

Provence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.More info