Pastry Blog & News
Hashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.
The French master glacier demonstrated some of his most personal creations in Jean-Marie Auboine Chocolates’ classroom, from his Tart’ice to his ice cream hamburgers.
Haute patisserie progresses all over the world. In the United States, Australia, or Asia it is already a reality, in addition to some Eastern European countries. A good example which perfectly reflects this phenomenon is found in Ukraine, at the Kiev International Culinary Academy, lead by Tetyana Verbytska.
Jordan, MOF Glacier 2015, created two original frozen desserts for so good 14. Two original frozen desserts inspired by the Pacific Islands and in Italy, with the ice cream as protagonist.
From the hand of Italian Gourmet, Diego Crosara once again demonstrates his talent in micro-patisserie. However, his book, Mignon Salati, is not only about precision and meticulousness. This pastry chef unveils new alliances between sweet and savory by means of 60 recipes. The book broadens the possibilities of pastry in a small, savory format to forcefully reclaim it for use in shops as well as in banquets and catering. This long-running professional reaffirms himself in haute Italian patisserie with a new book to watch out for.