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Pastry Chef Articles

With our Pastry Chef Articles, you will be the first to find out what the most renowned professionals worldwide are up to: their latest collections, their businesses and their travels, their lectures…

Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’

July 29, 2022 |

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

Tips for choosing and working with chocolate according to The Pastry Alphabet

July 27, 2022 |

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’

July 22, 2022 |

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

The great enzyme revolution in pastry

July 20, 2022 |

Gastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.More info

Patisserie Manus, a 100% artisan success

July 8, 2022 |

Its brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info

How to temper chocolate according to Ramon Morató

June 30, 2022 |

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Luis Amado chocolate bonbons: Safe flavors, ‘go wild’ shapes

June 29, 2022 |

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info

The keys to the award-winning design of Files by Ramon Morató

June 27, 2022 |

Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info

Dimitri Fayard: ‘Simple can be harder than complex’

June 16, 2022 |

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

Aspects to consider in the preparation of brioche by Daniel Álvarez

June 10, 2022 |

In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.More info