Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.
Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.
A new theory, developed by the team of engineers from the Massachusetts Institute of Technology (MIT), has been inspired by the work of artisan chocolatiers when creating uniformly smooth shells and precisely tailor their thickness.
From ancient times to the present day, this video by CEDUS (which represents French sugar manufacturers) takes an educational tour of key moments that have turned sugar into the reality that we all know today.
If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…
A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.
Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago.
The Cronut inventor shows how to make his own personal cinnamon rolls in an educational video.
Two years ago, the right hand man of Philippe Bertrand visited the academy, lead by Tetyana Verbytska, to teach a master class in pastry which was recorded in an extraordinary video that is worth watching over and over.
The trailer for the fourth season of The Chicago Restaurant Pastry Competition, which will begin airing on the Internet this September, has been released.