Wondering which apples to use for your apple pie? The choice of variety can make the difference between a successful pie and a culinary disappointment. As a professional pastry chef for over 10 years, I’ll reveal all my secrets for choosing the perfect apple according…
Introduction Pastry creams are the jewels of French pastry-making, bringing creaminess, flavor and texture to desserts. From the classic chocolate éclair to the elegant fruit tart, a well-mastered cream transforms a simple pastry into a gourmet work of art. In this article, we explore the…
Hmmmm… who doesn’t remember a delicious homemade custard finished with relish by the teaspoonful? In pastry-making, it’s probably the second most widely used cream after crème pâtissière. We tend to confine it to making floating islands or chocolate fondants, and that’s a shame! Although it…
Choux pastry is a technique that gives a lot of CAP pastry apprentices the willies. In my opinion, the most complicated thing about this recipe is that it’s hard to know what went wrong. You may have the impression that you’re doing everything right, but…
The sponge cake Sponge cake can be a scary preparation: who hasn’t ended up with a dense, slightly flat cookie, or one that sank after baking? It’s ultra frustrating, and that’s why I’m going to share all my tips to make sure it never happens…
Who has never cracked at snack time for small Breton shortbread? Until very recently, I had never done it myself. But one day when I was looking for a quick snack with few ingredients, this recipe stood out for its simplicity. Since then, it’s my…