Six crispy and gastronomic snacks by Yann Duytsche August 22, 2019 | Alberto Ruiz
Hora del vermut with granité, chocolate crumble, ice cream, and orange jelly by... August 21, 2019 | Ana Rodríguez
Nine examples of putting basil to good use in pastry August 22, 2019 | Ana Rodríguez
Chanson Patisserie by Rory Macdonald March 5, 2019 | Marc Oliva
Barbara Decor launches the chocolate jewelry collection, Art Grillage
MÁS, by Mario Masiá
Cécile Farkas. An overview of different decorative techniques with chocolate
August 16, 2019 | Jaume Cot
From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
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Doucer du Verger with Apricot, Rosemary, Pistachio and Dulcey Entremets by Nicolas Houchet
August 5, 2019
The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.
Iba 2021 will be held in October and will last five days
July 31, 2019 | Ana Rodríguez
Preparations for the 25th edition of the fair that promises significant developments begin.More info
Six pastry chefs confirmed for the American semi final of Valrhona’s C3
July 30, 2019 | Ana Rodríguez
The qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.More info
Prisma, by Frank Haasnoot
Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info
Four incredible desserts by Cédric Grolet
April 24, 2018
The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info
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