Pastry Blog & News
Le Cordon Bleu prepares an online demo with its teaching chefs Fabrice Danniel and Julie Walsh
February 22, 2021 | Ana Rodríguez
On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.More info
‘Signature Viennoiserie’, Johan Martin’s latest and long-awaited book
February 19, 2021 | Ana Rodríguez
This bilingual (French-English) book, available at Books For Chefs, is essential for mastering the art of this discipline.More info
Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’
February 18, 2021 | Alberto Ruiz
A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info
Adrien Bozzolo: “My team helps me to push my own limits every day at Mandarin Oriental Paris”
February 15, 2021 | Santiago Corral
The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality. More info
Christophe Adam, uncensored in the book “Éclairs 20 ans de création”
February 11, 2021 | Ana Rodríguez
Up to 200 recipes for éclairs are brought together in this book, available in French at Books For Chefs.More info
Ladurée opens to new shareholders
February 11, 2021 | Ana Rodríguez
La Maison wants to establish strategic alliances and re-inject capital into the company.More info
UNIK, a travel cake created by Christophe Michalak for La Maison du Chocolat
February 5, 2021 | Ana Rodríguez
The chef has been invited by Nicolas Cloiseau to create a dessert that will be sold in the La Maison boutiques starting in April.More info
The French chef Jean Marie Hiblot has passed away
February 5, 2021 | Jaume Cot
An important figure in French pastry who at the age of only 40 had carved out a career alongside figures such as Gilles Marchal, Christophe Michalak, or at Alain Ducasse, where he was currently working.More info
Natural cocoa improves mental performance in young people
February 4, 2021 | Ana Rodríguez
According to a systematic review carried out by different ICTAN – CSIC researchers in Spain, consuming this food can have a positive effect on various cognitive processes in this segment of the population.More info
Pierre Hermé collaborates with graffiti artist Kongo for Valentine’s Day
February 4, 2021 | Ana Rodríguez
The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.More info
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