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After Angelo Musa. Adapted for the home kitchen — the original uses 165 g of inulin instead of sugar in the meringue.
The award-winning patissier's shop showcases the gorgeous creations that carved her reputation as one of France's top pastry talents.
A particular highlight here is its rotating line up of canelés, with flavours including the likes of vanilla and rum, jasmine tea with peach ganache and raspberry, pandan and taro.
Gluten-free is not always easy. If you’re intolerant, hosting someone with an intolerance, or simply want to try out a recipe that’s easy on the stomach: KACHEN has you covered. Th...
Olivier Lainé, the new head pastry chef at the Ritz Paris, has unveiled a new, three-part teatime experience inspired by the original "five o'clock tea" offered when the Ritz opene...
Masion Ladurée to bring its world-famous macarons, Tea Time and Parisian savoir-faire to Hawaiʻi for the first time through a series of festive experiences at The Ritz-Carlton Re...
Soft-launching soon before October ends, La Maison Rose is Ampang's new patisserie, bringing the crackle of croissants and decadence of dainty desserts to a pretty-in-pink Parisian...
La Vo Patisserie Packaging & Brand Identity Design Founded in 2022, La Vo Patisserie is a cake shop located in...
Masion LadurГ©e to bring its world-famous macarons, Tea Time and Parisian savoir-faire to HawaiК»i for the first time through a series of festive experiences at The Ritz-Carlton Re...
Luxembourg’s pastry chefs’ association, Les Sucrés du Lux, gathered at Jane, in GRIDX, on Monday 19 October to unveil a series of creations inspired by the theme of zero waste. Car...
Light, airy and wonderfully versatile, choux pastry is a classic of French pâtisserie. Made from just a handful of ingredients, these delicate golden puffs can be enjoyed plain or...
Viennoiserie topped with wagyu beef, Scottish lobster and 36-hour confit lamb are on the menu at Yannick Alléno's latest London eatery
Mancera Mochi Musk is inspired by a Japanese delicacy, settling on the skin like a powdery veil of rice and pistachio... scent of quiet desire The post Mancera Mochi Musk Review (...
The Lode and Lumi founder shares how he crafted a bakery empire that retains quality at scale. The post Federico Zanellato on turning lockdown’s most praised pithivier into five pa...
FRANCE AS IT HAPPENS—Montorgueil's pastries, oysters and flowers, a morning at the Potager du Roi, and a home in Issy-les-Moulineaux.
Tao Group’s Nicholas Forte sculpts his way into the Pastry World Cup
This Mirabelle plum frangipane tart combines a crisp almond pastry base with a rich almond cream and juicy seasonal Mirabelle plums. Baked until golden, it balances buttery, nutty...
The award-winning chef will open 40-seat venue Petit Crenn this October. The post Three Michelin-starred chef Dominique Crenn announces first Australian venue in Melbourne appeare...
Pastry chef Stelios Parliaros makes the most of seasonal quinces in this impressive tart. Puff pastry, almond cream and quinces infused with aromatic spices come together in an unf...
The deli on Claypath in Durham used to sell these, bought from the Austrian? bakery in Sunderland. They were absolutely delicious.
This apricot tarte Tatin combines juicy seasonal fruit with golden caramel, fragrant thyme and crisp puff pastry. Served lukewarm with crème fraîche or vanilla ice cream, it is a s...
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