The semifinals of the next Concours Macaron Amateur International begin October 22, 2018 | Ana Rodríguez
Carré Chanel with chocolate and praline by Sylvain Constans October 22, 2018 | Marc Oliva
Ice cream pastry gains prominence in the summer season of Une Glace à Paris September 27, 2018 | Luis Concepción
Four incredible desserts by Cédric Grolet April 24, 2018 | Jaume Cot
Digital, modular, and multifunctional baking with Debag
So good.. Recipes 2
Black sesame financier by Patrice Demers
October 18, 2018
Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info
Irca acquires Dobla
October 15, 2018 | Ana Rodríguez
The merging of both companies will strengthen Dobla’s growth capabilities and expand Irca’s geographical presence.More info
Elwyn Boyles at The French Laundry. Simply Perfect
October 9, 2018 | Lisa Shames
We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin BoylesMore info
Digitization and China’s victory mark the 24th edition of the Iba
October 2, 2018 | Ana Rodríguez
More than 76,000 professional visitors have been more than satisfied with the latest edition of the fair.More info
The Championnat de France du Dessert 2019 opens registration
September 26, 2018 | Ana Rodríguez
Professionals and amateurs can now register for the 45th edition of this competition dedicated to plated desserts in restauration. More info
iCook
Name of School: iCook
Brief History: Small cooking and pastry school directed by Luca Montersino and Francesca Maggio. iCook makes culinary innovation available to everyone – amateurs and professionals- in a family environment.
Location: Via Balbo, 6. 10023 Chieri (Turin)
Kévin Clemenceau
Artistic presentations and combinations with chocolate and seasonal ingredientsMore info
Ice Cream, artisanal ice cream recipe book
A new great compilation of recipes of world-renowned chefs.More info
Chocolate art and technique in Stéphane Leroux’s latest book
October 30, 2017
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.More info
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