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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…

A new skin texture by Paco Pérez to boost chef’s creativity

May 19, 2022 |

Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info

The phases of making pastry dough by Daniel Álvarez

May 18, 2022 |

In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.More info

Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’

May 13, 2022 |

Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info

Ramon Morató’s healthy pastry, in Regular, Slim, and Skinny versions

May 11, 2022 |

In his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.More info

Alessandra Mion: ‘Frau Knam is me. Rational, organized, and precise’

May 9, 2022 |

Pink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.More info

Márcio Baltasar: ‘Portugal could export more than the popular pastéis de nata’

May 6, 2022 |

The pastry chef of the restaurant Ocean has been one of the winners of the Golden Ticket for the book by Ramon Morató.More info

Jesús Escalera: ‘I want to offer technical pastry, but without being pedantic’

April 21, 2022 |

The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info

Japanese jellies for all tastes/palates by Takashi Ochiai

April 13, 2022 |

The world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.More info

Around the world with Break! (II)

April 13, 2022 |

Shortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.More info

Will Goldfarb: ‘The real luxury is having time and space –the rest is just money’

April 6, 2022 |

While in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info