Jialin Tian
NASA Engineer and passionate about patisserie, she is known for her studies on the macaron and the pâte à choux
Jialin Tian Articles
Jialin Tian returns with a thousand possibilities for choux
Chinese-American chef Jialin Tian offers instructions to create up to 27 small choux pastries in his second book dedicated to this dough.
Pâte à choux in depth, by Jialin Tian
After publishing the books Macaron Magic and Macaron Magic 2: Individual Desserts and Showpieces, Chino-American Jialin Tian stars the launching of a new book. Again, she opts for a monograph, although macarons are now replaced by pâte à choux. Published by Jayca, an American publishing house, Choux Temptations is an in-depth research into this essential component in pastry.
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