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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…

Captain America, Batman, Superman, and Harry Potter are the protagonists of Lluc Crusellas’s Easter campaign

March 12, 2021 |

Starting with a 20 cm egg, representative colors, and some key details, the young Spanish pastry chef recreates four popular superheroes.More info

Gilles Renusson, the master with an eternal smile

March 9, 2021 |

In this Q&A and on the eve of his retirement, the French-born chef reviews the highlights of his career and his vision of everything that makes a trade such as pâtissier so specialMore info

Eight chocolate eggs for a creative and special Easter

March 5, 2021 |

Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.More info

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

March 4, 2021 |

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’

February 25, 2021 |

Fusto Milano is the new space of the Italian pastry chef, which moves himself into the third stage of his careerMore info

Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’

February 18, 2021 |

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

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 |

40 years after the invention of coulant is time to chat with its author and reflect on its legacyMore info

13 examples of the great gastronomic and aesthetic potential of travel cake

January 29, 2021 |

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.More info

Chocolate bonbons mosaics by Luis Amado. The sky is the limit

January 27, 2021 |

This pastry chef and instructor uses a chocolate collection as it was a canvas where any kind of painting can give a unique personalityMore info

Classification of dulce de leche by manufacturing and origin by Luciano García

January 26, 2021 |

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 bookMore info