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Pastry Blog & News

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…

Antonio Bachour and Carles Mampel, together at T Dessert in Beijing

September 21, 2018 |

Both chefs once again demonstrate that they work very well together.More info

The OC’OO ways at Disfrutar Restaurant

September 12, 2018 |

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

Jean-Paul Hévin opens his sixth boutique in Paris

September 6, 2018 |

A 65 m2 place, very close to the Louvre Museum, with two different spaces: a chocolate cellar and a tasting area.More info

Step by step of a sugar ear of corn décor by Frank Vollkommer

September 3, 2018 |

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

A typical Parisian café, Pierre Hermé’s latest establishment

September 3, 2018 |

Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art

More info

Gellan gum applied to heat-resistant gelatins in bakery

August 29, 2018 |

In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.More info

Cocoa from India, the star of Marcolini’s new autumn products

August 28, 2018 |

Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakesMore info

Patrice Demers. À la minute

August 14, 2018 |

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

Benjamin Siwek: “In my pastry creations, I use seasonal ingredients from around the world while incorporating local produce”

August 10, 2018 |

The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info

Albert Adrià: “Enigma is born to seek the limits”

August 7, 2018 |

Albert Adrià’s most ambitious, and perhaps definitive restaurant, the product commands, and the taste is the main objective. More info