Pastry Blog & News
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 Cot
40 years after the invention of coulant is time to chat with its author and reflect on its legacy
In 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.
This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personality
Argentinian 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 book
The director of the Chocolate Academy of Barcelona reviews the 25 years history of this centre and all his legacy
French modern patisserie which pays attention to large formats and lighter results
Chocolate 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 #24
Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste across confection, but it shouldn’t cost the earth to get it’December 2, 2020 | Jaume Cot
Longboys is an interesting initiative which tries to bring popular doughnuts to a more glamour proposal but keeping its popular spirit
Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.