Image Image Image Image Image Image Image Image Image Image
> Pastry Recipes

Pastry Recipes

There are plenty of pastry recipes, but only a few are sogood. In this section, we show some of the most interesting creations published in our magazine

The best of summer, preserved by Anna Bolz

April 3, 2019

Per Se pastry chef Anna Bolz combines her background in music with her culinary training to create desserts that have a beautiful rhythm all their own.More info

Pineapple green cardamom individual cake by Alexis Bouillet

March 22, 2019

Meeting the personal style of Alexis Bouillet, which, in his own words, use the minimum molds as basic support and then develop them with his own hand craft artisan skillsMore info

‘Tutti-frutti’ bar with mantecado ice cream, by Mario Masiá

March 12, 2019

What happens to a cake, a coulis, or a gel when we freeze it? Can it still be used in a frozen dessert? With Mario Masiá and his book ‘Más’, we find dozens of ideas adapted to the world of ice cream dessertsMore info

Exotic hibiscus by Jiro Tanaka

February 26, 2019

The combination of exotic fruits and chocolate is joined by an Aisan taste by hibiscus flower in this piece. More info

Black sesame, passion fruit and Maya Mountain chocolate by Lisa Vega

February 20, 2019

In this dessert, the Executive Pastry Chef at Dandelion Chocolate wanted to use the company’s 70% Maya Mountain chocolate from Belize and passion fruit, one of her favorite combinations.More info

Suau with banana, caramel coolant, and chocolate mousse by Yann Duytsche

February 8, 2019

After a trip with his wife Astrid, the French pastry chef created this sweet cake included in his book, “One Week with Yann Duytsche”.More info

Escarchado with chocolate, fruit and tea by Oriol Balaguer

January 29, 2019

This cake, designed for his wedding with his wife Marta and included in his book, Obsession, is nothing but perfect simplicity.More info

Catalonia cake with almond, apricot and Rosemary by Kevin Pannier

January 14, 2019

The chef of the Mandarin Oriental Hotel combines flavors that can be found in Perpignan, the city where he resided during his apprenticeship.More info

Basil, lemon and pineapple La Forêt by Enyoung Yun

January 3, 2019

Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposalMore info

Peanut, chocolate and dulce de leche tart by Luciano García

December 19, 2018

The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastesMore info