Posts ByAna Rodríguez, Author at so good.. magazine - Page 44 of 59
Researchers at KU Leuven have developed a new technique that sends out ultrasonic waves into cocoa butter to see whether it crystallizes correctly.
The Australian chef is non-stop. In October he will present his book “Lamingtons & Lemon tart”, and he intends to launch an interesting professional project before the end of 2016.
The German chef Deniz Karaca, who clearly stood out in the categories of cakes and éclairs, has been proclaimed winner of this new Australian competition, devised by Kirsten Tibballs.
The candidate from Nantes, coached by Vincent Guerlais, presented a raspberry, yuzu, and ginger macaroon.
Lippo, Morel, Arnaud, and Forcone are some of the professionals who will give 100% hands-on workshops in the next edition of this well-known pastry event.
80 recipes, detailed step-by-step instructions by the Australian chef for those who want to master the delicate art of biscuits, cakes, sweet treats, and desserts.
The third edition of the International Congress has made restaurant pastry, a sector in continuous growth, the focal point through the participation of four top pastry chefs.
Towards the end of summer and the beginning of autumn, the inventor of the cronut will open his first bakery in Europe where one can try a menu of signature pastries from his original shop, as well as a new line of London-only items.
At the 26th edition of these renowned awards, Dalhia Narvaez, of Osteria Mozza, has been chosen in the pastry category and Joanne Chang, owner of Flour, in the bakery category.