Pastry Products Videos
Cakes that spin like an LP on a turntable and which display moving images in the classic style of those of the first animations of the old zoetrope devices, country scenes that come to life, which then transform into faces, pastries that stop looking like pastries or figures of all kinds that play with your imagination. Welcome to the topsy-turvy world of the artist Alexandre Dubosc, whose main raw material to work with is chocolate.
In publishing volume 11 of So Good..Magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 creators that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.
Amazing event organized by the Grand Rapids Community College (https://grcc.edu/secchiainstituteforculinaryeducationsice) that tries to pull an extra long thread of pull sugar.
Built from an old Renault Garage in the center of Paris, near Place de la Bastille, Alain Ducasse’s new chocolate factory was created with the willingness to get back to the roots of chocolate making : a careful, slow
Funny demonstration of how a truffle is being made by Marijn Coertjens… if YouTube had 100 years maybe this video could belong to its ‘vintage’ category
Grizzly project shows how it is made a bear of chocolate from the design to the final aspects as sprying the outer layer. This bear has been done by Barcelona Pastry Guild School (EPGB) for its Chocolate Masters 2012
Recette filmée : Les Macarons, désir de croquant.
Original music & mixing : Aymeric Lepage Client : Carte Noire / Kraft Foods Agence : Proximity BBDO Paris Art Directors : Audrey Tamic & Remi Jamin Creative Director : Valerie
Barcelona Pastry School (EPGB) teachers run a funny story about emoticons, made with white chocolate, painted and airbrushed with food colorings 🙂 (english subtitles)
Barcelona Pastry School (EPGB) teachers unveils some of the clues of their book ‘Play’, edited by Grupo Vilbo
A new kind of chocolate which can be created according to your taste, thanks to three elements. It is the final project of French designer Elsa Lambinet, ECAL student, and supported by Swiss firm Blondel.