Recipes and reflections July 14, 2020 | Alberto Ruiz
Lemon-Ginger Financier by Jean-Christophe Jeanson July 1, 2020 | Marc Oliva
L’École Valrhona Brooklyn organizes virtual pastry classes with Guillaume Roesz July 11, 2020 | Ana Rodríguez
A bread factory in the UK in the 60s June 26, 2020 | Marc Oliva
Valrhona expands its Inspiration range in the USA with Raspberry
The Pastry Alphabet
The international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.
The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.
Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.
In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.
Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.