Pastry Recipes
Rhubarb and meringue tart by Laurent Bichon
August 2, 2021With the original shape achieved with the own rhubarb, treated as a strip, this refreshing tartlet served as an outstanding presentation for the Le Cordon Bleu instructor in so good magazineMore info
Marijn Coertjens Jus d’Orange and Earl Grey Tea Individual Cake
July 1, 2021Orange, Earl Grey tea, biscuit dacquoise, and blood orange liquid interior are the elements with which the Belgian chef transports us to the classic continental breakfast, this time in the form of a petit gateauxMore info
Tigré pistachio cake by Hiroyuki Emori
June 23, 2021Tigré cakes are part of the wide range of products that this Japanese chef offers at Maison Givrée. This savarin shape financier allows him to make dozens of diffent versions.More info
Baltasar Massot’s sweet sushis
June 18, 2021Rice pudding, tapioca pearls, and chocolate have been used by the instructor at EPGB to create a fun sweet snack inspired by this Japanese classic. More info
Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd
May 18, 2021The pastry chef at the La Chèvre d ’Or Hotel proposes simple, light, and fruity preparations in which he takes care of appearance and taste in equal measure.More info
Lemon travel cake by Carles Codina, Four Seasons Madrid
May 6, 2021With its sweet glaze and intense interior, this cake attracts not only hotel guests but also the external customer interested in the take-away product.More info
Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman
April 15, 2021The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.More info
Forêt Noire with Pâte à Kadaïf, confit framboise and Cherry soaked in brandy by Masahiko Ozumi
March 19, 2021The Japanese chef had the idea of making this dessert when he found he could make kadaif at home with a frying pan.More info
The frog cake with yuzu mousse, ginger, chocolate cheesecake and duja crunch by Joaquin Soriano
March 10, 2021One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ.More info
Gateaux Pyramid of Saint Honoré by Adrien Bozzolo
March 3, 2021Respecting traditional flavors, the Executive Pastry Chef at Mandarin Oriental Paris prepares this emblematic dessert with a unique design.More info