Pastry Blog & News
Three well-known ice cream makers with very different approaches are currently in France, due to the launch of their books, which feature their favourite recipes and their style of working. With the intention of creating a brand, the three books were brought together for publication: the emerging talents in Parisian ice cream making such as Glaces Glazed and It Mylk, alongside the renowned La Martinière, from l’île de Ré.
Pastry cooking is all the rage in France, as evidenced by the imminent launch of the second season of the TV pastry competition of high standing. Ten professional pastry chefs will compete for glory to become the “Next Great Pastry Chef”, under the watchful gaze of Philippe Urraca, Christophe Adam, Pierre Marcolini and Christophe Michalak.
“The Art of French Pastry” written by Chef Jacquy Pfeiffer with Martha Rose Shulman won the James Beard Foundation Book Award 2014 in the Baking and Dessert category. Each of them received an engraved medallion, considered the highest honor for food and beverage professionals in North America.
Working with local suppliers is in the DNA of the patisserie, Es Koyama. For them, local production for local consumption is best practice. The new range of ice creams of Susumu Koyama was born out of this philosophy, with classic flavourings and products of the highest quality.
L’Eclair de Génie in Paris is about to put on sale five new varieties of the latest and freshest creations of chef Adam.
“La Pâtisserie des Rêves” opens its first shop in the British capital. They have thought long and hard about every detail, including having its own workshop, in which they will create all kinds of pastry as well as the Parisian chef’s version of a few British classics.
Do you want to try the latest Pierre Hermé pastry without moving from your seat? Or do you want to know the organoleptic properties of a new chocolate coating without having to sample it? Or perhaps you would like to share the aroma of your most recent bonbon with others without having to organise a meeting? Today, this is still not possible, but it in the not too distant future, it may be, thanks to the “digital lollipops” of Nimesha Ranasinghe.
Those fashionable television cooking competitions are now coming to the world of pâtisserie. Now you can enjoy the hugely successful French programme, “Who will be the next great patissier?”, with its exceptional judges and 10 finalists who will compete for glory and the final victory. The French phenomenon is placing pâtisserie alongside those professions most desired by young audiences.
The blue and white colours of the Dubai Expo 2020 logo were turned into a 400m² giant mosaic thanks to a collaboration between the onwer of Minilicious Dubai, Zaabeel Hospitality and Dobla, the supplier of white chocolate decorations.
After publishing the books Macaron Magic and Macaron Magic 2: Individual Desserts and Showpieces, Chino-American Jialin Tian stars the launching of a new book. Again, she opts for a monograph, although macarons are now replaced by pâte à choux. Published by Jayca, an American publishing house, Choux Temptations is an in-depth research into this essential component in pastry.