Pastry Blog & News
Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.
For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.
The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.
Both chefs once again demonstrate that they work very well together.
With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.
Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art
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.
Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakes