Pastry Chef Articles
Spyros Pediaditakis: ‘People are now looking for something special. You can’t serve them the same dessert as before’
January 26, 2023 | Jaume CotIn 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 | Reiko MatsunoAlong with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.
How to lighten a praliné dessert using five technological ingredients according to Jordi Puigvert
January 10, 2023 | sogoodmagThe 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 | Alberto RuizMontagne 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 | Ana RodríguezWith 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 | Alberto RuizIt 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 | Jaume CotFor 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 | Alberto RuizThe 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 | Jaume CotFar 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 | Ana RodríguezProvence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.More info