Pastry Blog & News
This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.
The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.
Next May in Paris will be held the final of a competition that started as a local event and this year comprises 11 regional semifinals with renowned pastry chefs in the jury panel.
The young candidate achieved a resounding victory in the French trial, securing in addition three out of five special prices.
The seventh edition of the Open des Desserts Glacés was clearly won by the inland ice cream maker Philippe Faur. The six candidates had to elaborate 2 frozen cakes for 8 people, an ice sculpture and a nougatine piece in seven hours.