Pastry Arts Magazine - A Resource for Pastry & Baking Professionals

Triangle Millefeuille by Camilla Tinoco

Staff - June 14, 2019

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

Staff - May 12, 2019

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 ...

Coconut Matcha by Robert Nieto

Staff - April 22, 2019

(This recipe appeared in the Spring 2019 issue of Pastry Arts Magazine) While planning this dessert, I looked at what was in season and what...

Citrus Pavlova by Angel R. Betancourt

Staff - April 16, 2019

(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...

Churros with Pineapple, Guava and Boba by Wendy Watson

Staff - April 15, 2019

Born from my love of guava, I try to surprise guests’ taste buds with the juxtaposition of sweet, crave-worthy churros alongside tangy tropical notes...

Chocolate Pistachio Bar with TCHO Chocolate by Renee Cade

Staff - April 8, 2019

(This recipe originally appeared in the Spring 2019 issue of Pastry Arts Magazine) Sponsored by: Dark chocolate and pistachio have always been some of my...

Fennel Fond Meringue and Wood Sorrel Tart by Kathryn Gordon

Kathryn Gordon - April 5, 2019

Yield: Ten 4” tarts Farm.One ingredients: Wood sorrel (stems, leaves and flowers), fennel fonds, nepitella flowers. Almond Tart Dough 55 g confectioners’ sugar 115 g all-purpose...

Warm Apple Pomegranate Tart by Deborah Racicot

Staff - April 2, 2019

(This recipe appeared in the Spring 2019 issue of Pastry Arts Magazine) I love this dessert because it plays with two different textures and temperatures....

VIDEOS

Video

Mango Yogurt Verrines with Scott Green

Scott Green - June 1, 2019

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...

Video

Classic Lemon Tart with Scott Green

Scott Green - May 12, 2019

The perfect way to start the Spring season. This is a classic lemon tart recipe with the modern addition of fresh ginger in the...

Video

Blueberry Coffee Cake with Scott Green

Scott Green - April 19, 2019

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...

PRODUCTS

Valrhona Launches New Grand Cru Dark Chocolate from Bali: SAKANTI 68%

Staff - April 18, 2019

Characterized by its quest for excellence, Valrhona has always traveled the world looking for the rarest cocoa varieties. This time, it’s in Bali that...

Vegan Meringue Powder and Organic Sprinkles

Staff - April 13, 2019

(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) Meringue Shop recently introduced two breakthrough products for bakers: egg-free Meringue Powder and...

Wedding Cake Lace by Chef Rudi

Staff - April 11, 2019

(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) Master Pastry Chef Rudi Weider’s impressive career spans more than 46 years, with...

The New Pie: Modern Techniques for the Classic American Dessert

Staff - April 4, 2019

Married couple Chris Taylor and Paul Arguin share a profession and a passion – they are doctors by day, but spend all their free...

Kerekes Easter Products

Staff - March 23, 2019

(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) Kerekes (www.bakedeco.com), an excellent online source for cutting-edge pastry ingredients, equipment and recipes,...

Valrhona Signature Officially Launches

Staff - March 18, 2019

Valrhona recently launched an exciting new range of premium chocolate and pastry decorations called Valrhona Signature. This line of transfer sheets, 3D sheets, and...

Dye-Free Desserts

Staff - March 10, 2019

(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) As more consumers seek out and request artificial-dye free and plant-based foods, ColorKitchen...

New Filled and Frozen Eclairs by ifiGOURMET

Staff - February 20, 2019

(This product appeared in the Spring 2019 issue of Pastry Arts Magazine) ifiGOURMET launches their new Filled and Frozen Eclairs. Available in 9 flavors, the...

PLACES

Patisserie 46 and Rose Street Patisserie in Minneapolis, Minnesota

Staff - April 3, 2019

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

Staff - March 21, 2019

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

Staff - March 7, 2019

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

Staff - February 21, 2019

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...

Dote Coffee Bar in Bellevue, Washington

Staff - February 16, 2019

Ewald Notter & Sarah Doud, Owners Company Mission At Dote, our mission is intentionally simple: connection. Dote literally means ‘to be lavish or excessive in one's attention,...