Pastry Blog & News
We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside.
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’June 28, 2019 | Fernando Toda
Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.
In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complements
Winterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice.
Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’June 12, 2019 | Fernando Toda
This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 edition
The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.