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HostMilano Preps For Innovation, Trends and More Than 500 Events
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Participation has been confirmed by 2,249 companies (+3.8% on the previous edition), of which 1,360 Italian and 889 international from 55 countries
Professional...
PEOPLE
Culinary Maestro Albert Adria’s Latest Sweet Ventures
After the recent success of Mercado Little Spain in New York, Cake & Bubbles in London, and multiple restaurants in Barcelona, Spanish Pastry Chef-restaurateur...
Pastry Chefs Share Their Favorite Sweets and Tips for Creating
Recently, we reached out to a wide range of pastry chefs from around the United States to ask what their favorite pastries were to...
Peter Yuen: World Traveler, Viennoiserie Expert and Pursuer of the Perfect Croissant
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) Chicago-based Pastry Chef Peter Yuen is known for his expertise in Viennoiserie –...
LATEST ISSUE
LATEST PODCAST
Joanne Chang: James Beard Award Winning Baker Recalls Her Entire Career
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A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter...
Mulled Wine Poached Pear Pavlova with Mascarpone Cream by Clarice Lam
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
Marble Dessert Bar’s Chocolate – Soba Cha – Milk – Sea Salt
Yield: 6 servings
Soft Chocolate Pudding 475 g milk
25 g heavy cream
100 g granulated sugar, divided
15 g cornstarch
80 g egg yolks
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French Chocolate Tarts by Adam Schihab
Yield: 8 to 10 tartlets
Tart Dough 340 g unsalted butter
200 g confectioners’ sugar
50 g superfine granulated sugar
150 g fresh eggs
85...
Into the Harvest by Jaime Schick
Candy Cap Mushroom Parfait, Butternut Squash Sorbet, Cider Poached Butternut Squash, Pumpernickel Sponge Cake, Sea Buckthorn Sauce, Maple Gelee, Sea Buckthorn Glass
Yield: 8 servings
Assistant...
Chocolate-Kalamansi Petite Gateaux by Dee Steffen Chinn
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As I planned my summer menu for Tiger Mama, I knew I wanted a light chocolate dessert. When ordering chocolate desserts, I am always...
The Pinky Bliss by Julien Perrinet
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This ethereal dessert combines the flavors of almond, peach and fromage blanc in an entremets that is as strikingly beautiful as it is delicious. Isigny...
Triangle Millefeuille by Camilla Tinoco
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This Millefeuille is made with one layer of chocolate biscuit and one layer of crispy tuiles. Between the layers has an orange crémeux and...
Petite Pistache by Sarah Tibbetts
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Yield: 60 portions Pistachio Financier
(use 25 g per cake) 162 g almond flour
485 g confectioners’ sugar
40 g invert sugar
404 g egg whites
...
VIDEOS
Mango Yogurt Verrines by Scott Green
We're making mango cream, yogurt panna cotta, and a mango salsa, and building our dessert in a glass (verrine!). Also: get the low down...
Classic Lemon Tart by Scott Green
The perfect way to start the Spring season. This is a classic lemon tart recipe with the modern addition of fresh ginger in the...
Blueberry Coffee Cake by Scott Green
In this video, we go step-by-step through a recipe for a classic coffee cake made with fresh blueberries and baked in a tart dough...
Pastry Duo Open Marble Dessert Bar in New York
At Marble Dessert Bar, a brand new dessert destination in Manhattan’s West Village, a pair of skilled pastry chefs are offering a creative prix-fixe...
Bittersweet in Chicago, Illinois
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Mindy Gohr and Esther Griego, Owners
Company Mission
To make every day special, and special days extraordinary. Signature Product
Flourless Chocolate Mousse Cake, Almond Strawberry Brûlée Layer Cake. Secret...
Patisserie 46 and Rose Street Patisserie in Minneapolis, Minnesota
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John Kraus & Elizabeth Rose, Owners
Company Mission
Our goal is to continue promoting the values of haute patisserie throughout the neighborhoods we are a part...
Ginger Elizabeth Chocolates in Sacramento, California
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Ginger & Tom Hahn, Owners
Company Mission
We believe in four primary principles in order to achieve greatness in pastry arts and as a small business:...
Pretty Cool Ice Cream in Chicago, Illinois
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Dana Salls Cree & Michael Ciapciak, Owners
Company Mission
To create delicious hand-crafted ice cream novelties, like an indoor popsicle truck.
Signature Product
Orange Party Pop: A cream...
Garcia Nevett Chocolatier de Miami in Miami, Florida
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Susana & Isabel Garcia Nevett, Owners
Company Mission
To bring a European-style chocolate experience to Miami, while creating chocolates inspired by our childhoods in Venezuela, our...
