Pastry Chef Videos
Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.
The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.
In their last meeting in Nantes, the members of Relais Desserts surprised with a beautiful and fanciful buffet.
Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worship
A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire.
Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.
The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.
If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…
A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.
Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago.