3 Desserts by Christophe Michalak
1. Millefuille Panini INGREDIENTS: pastry puff Chantilly: 480 g of whole cream 2 cloves of vanilla 3 beans of tonka 90 g Chocolate white...
"Secrets de pâtissiers" - New pastry book by Alain Ducasse Editions
Master tips of the basic techniques for making pastry and emblematic recipes, classic or interpreted by the great French pastry chefs....
Lemon-Soufflé Pudding Cake
This amazing soufflé recipe from Måurice Luncheonette is cake on top, pudding on the bottom, tart all the way through. Ingredients ...
The ten best pastries in Paris
The people of Paris and its region now live a real golden age of the pastry : nowhere else in the world, one can find such wonders sweet...
Recipes from Ecole Lenotre
Chocolate Brownies A treat for today’s times, the brownie lends itself to daring variations. The Häagen-Dazs generation will appreciate...
Pastry Chef Anna Polyviou
Pastry Pioneer Anna Polyviou Recognised as One of Australia's Top Chefs. Melbourne-born pastry chef, Anna Polyviou is a true...
History of Macarons
A Brief History of Macarons by Anne E. McBride The lore of macarons often suggests that Catherine de’ Medici brought them to France in...
Pastry Chef Francois Perret
François Perret graduated pastry in 1997 and has since never ceased to grow and learn In 2002, at the Four Seasons George V, the Head...
