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The Pinky Bliss by Julien Perrinet
Staff -
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...
Maria Loi’s Greek Yogurt
This Greek Yogurt recipe makes amazing yogurt that can be enjoyed solo, with honey, nuts or berries for breakfast, or a healthy snack at any time of day.
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...
Citrus Pavlova by Angel R. Betancourt
Staff -
(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...
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Olive Oil Panna Cotta by Amanda Pallagi Naim
A panna cotta with a slight savory flavor that's paired with the sweetness of poached pears & the pop of acidity from the balsamic cremeux - a fall delight.
Coconut Matcha by Robert Nieto
Staff -
(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...
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...
Quick Prep Cheesecake
Staff -
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs
50...
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
Assistant Professor, International...
Banana Cream Pie by Toni Roberts
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Banana cream pie is one of my all-time favorite classics! This version is...
Mango Lychee by Richard Hawke
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) When I start the creative process, I normally begin with the main ingredients...