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> 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

Doughnut ganache cookies by Francisco Migoya

November 12, 2020

One of the latest and surprising creations of the head chef of Modernist Cuisine is inspired by this popular fried doughMore info

Bosque la angostura tart, with blackberries, pine mushrooms and black truffle by Belén Melamed

November 10, 2020

In this preparation, the Argentine pastry chef proposes a personal combination of ingredients, perfect textures and intensity of flavors, all inspired by a unique place in ArgentinaMore info

Candied apple with green apple sorbet and whipped crème fraiche plated dessert, by Sean Considine

November 6, 2020

‘Less is more’ is the motto of this dessert that the pastry chef has designed for the Jean-Georges Restaurant Group.More info

Chestnuts in pastry baskets by Cédric Grolet from his book ‘Opéra’

October 29, 2020

The chestnut is the protagonist of this creation included in the second and ambitious book of the French chef: Opéra.More info

Sentiers de l’Esterel plated dessert with citrus and pine by Morgane Raimbaud

October 23, 2020

With this plated dessert, the pastry chef has been proclaimed the winner of the professional category of the Championnat de France du Dessert 2020More info

Rosemary, pineapple, soy sauce, chestnut honey, pine nut plated dessert by Alexey Grebenshchikov

October 19, 2020

Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jellyMore info

Sevillian Buñuelo plated dessert by Jesús Escalera

September 3, 2020

The chef, in charge of La Postrería in Guadalajara (Mexico), is inspired by Andalusia (Spain) to make this spectacular doughnut.More info

Chocolate, hazelnut and fougasse bread ‘Amona’ plated dessert by Elena Pérez

August 21, 2020

‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info

Future Museum with chocolate, celery, and grapefruit, by Akihiro Kakimoto

August 18, 2020

In this recipe, the Japanese pastry chef combines chocolate with strong flavors like celery and unusual flavors like dill.More info

Sesame Lemongrass by Paul Kennedy

August 10, 2020

A perfect combination of chocolate, almond, and a kick of lemongrass, with a crunch provided on both sides of the ganache.More info