Image Image Image Image Image Image Image Image Image Image
> > Pastry Chef Articles

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…

The keys to the award-winning design of Files by Ramon Morató

June 27, 2022 |

Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info

Dimitri Fayard: ‘Simple can be harder than complex’

June 16, 2022 |

As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.More info

Aspects to consider in the preparation of brioche by Daniel Álvarez

June 10, 2022 |

In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.More info

Most common types of sugar in pastry by Paco Torreblanca

June 2, 2022 |

In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.More info

Ooi Hooi Shing: ‘The dominance of the French influence on pâtisserie the world over continues to be a strong force’

May 31, 2022 |

The founder of Le Petit Four, hand crafted French pastry in George Town, Pennang, has been one of the Golden Ticket winners of the book, Files, by Ramon Morató.More info

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