Pastry Chef Articles
Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’
February 25, 2021 | Alberto RuizFusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info
Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’
February 18, 2021 | Alberto RuizA unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info
Coulant by Michel Bras: ‘No one will ever be able to take away from me the emotion after the first successful cooking tests’
February 2, 2021 | Jaume Cot40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info
13 examples of the great gastronomic and aesthetic potential of travel cake
January 29, 2021 | Ana RodríguezIn recent times, this product has gained weight in patisserie. Without a doubt, it is one of the creations where chefs can best show their great creative talent.More info
Chocolate bonbons mosaics by Luis Amado. The sky is the limit
January 27, 2021 | Alberto RuizThis pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info
Classification of dulce de leche by manufacturing and origin by Luciano García
January 26, 2021 | Fernando TodaArgentinian pastry could not be understood without this emblematic ingredient. The chef carries out a thorough analysis of its possibilities and modernizes its application through different proposals that make up a monographic bookMore info
Josep Maria Ribé: ‘I am satisfied if someone makes a cake of mine’
January 20, 2021 | Alberto RuizThe director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacyMore info
Florent Margaillan: ‘we are living a kind of return to the basics’
January 4, 2021 | Jaume CotFrench modern patisserie which pays attention to large formats and lighter resultsMore info
Francisco Migoya’s chocolate bars collection. Eyes wide open
December 23, 2020 | Alberto RuizChocolate bars works better as a group than individually, ant the same time, the matte finishing can provide a unique beauty. They are the starting point of this pastry chef in so good #24More info
I + Desserts. David Gil’s sweet challenges
December 16, 2020 | Alberto RuizA creative factory led by David Gil with the intention of turning practically any idea into a dessert or sweet creation.More info