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Malaysia Imposes Their Talent At The 30th Anniversary Coupe Du Monde De La Patisserie
This Monday January 28th 2019, Malaysia has won for the first time the Coupe du Monde de la Pâtisserie in Lyon. The prestigious contest...
PEOPLE
Chef Yosses: Life After The White House
William (Bill) Yosses, former White House Executive Pastry Chef, shares his transition from the White House to the many new endeavors he's working on today.
Garry Larduinat’s Formula for Standing Out
Garry Larduinat, the Regional Executive Pastry Chef for Wolfgang Puck Catering, has undoubtedly risen to the top from his unwavering passion for the craft.
POPULAR RECIPE
One Kiss of Calatrava by Francisco Broccolo
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Pastry Chef Francisco Broccolo chose the vivid red color for the glaze to represent love and passion, and the oval shape of the dessert to represent lips.
Citrus Pavlova by Angel R. Betancourt
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(This recipe appeared in the Spring 2019 issue of Pastry Arts Magazine) Pavlova has to be one of my very favorite desserts to eat and...
One Kiss of Calatrava by Francisco Broccolo
Staff -
Pastry Chef Francisco Broccolo chose the vivid red color for the glaze to represent love and passion, and the oval shape of the dessert to represent lips.
Huckleberry Clafoutis by Shaun Velez
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A traditional clafoutis tart using huckleberries and speculoos for the crust, paired with a goat’s milk sorbet and accented with a huckleberry tuile on top.
Choco Blueberry Melody by Kumud Batra Dwivedi
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A recipe where acidity & flavor intensity of blueberry cuts thru the caramelized white chocolate sweetness, while the wheat puff crunch adds crispy texture.
Pumpkin Confit & Honey Masala Ice Cream by Pete Schmutte
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The Pumpkin Confit & Honey Masala Ice Cream Recipe by Pete Schmutte plays between the pumpkin confit, ice cream & some warm textures to keep it interesting.
Antonio Bachour’s Lemon Almond DELICE
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Antonio Bachour's Lemon Almond DELICE comprised of Almond Cake, Citrus Crumble, Lemon Whipped Ganache, Mango-Passion Fruit Jelly & Nappage Spray.
