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Falling for Fall Flavors
Fall is just around the corner and it’s time to start planning all of those wonderful, mouthwatering treats that go hand in hand with...
Meringue Madness
Whether you are making marvelous macarons, Italian buttercream or a beautiful pavlova, making a meringue can be a sticky situation. So delicious, yet so temperamental...
No-Churn Ice Cream
It’s a delightful dilemma. You want to make luscious homemade ice cream, but you don’t have an ice cream maker, or it’s in the...
Delicious Flavor Combinations for Peaches
The peak of peach season is here! Whether you prefer to eat that juicy stone fruit on its own or with a healthy dollop...
Fondant, Dummy Cakes and Humidity (Oh My)
Summer heat and humidity can wreak havoc on wedding cakes, so some pastry chefs are opting to use dummy cakes for display purposes. These “cakes,”...
Malt Powder vs. Malted Milk Powder
As a kid, most of us probably grew up drinking malted milk or enjoying one of those large, rectangular boxes of malted milk ball...
Shortbread Cookies: Flavor Options & Technical Considerations
Who can resist buttery, slightly sweet shortbread cookies? In their purest form, just butter, sugar and flour, they are decadent enough, but introduce other...
New Online Fine Chocolate Marketplace to Benefit Chocolate Lovers, Small Businesses and Cocoa Farmers
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The Fine Chocolate Industry Association (FCIA) is pleased to announce the launch of Make Mine Fine (https://www.makeminefine.com), an online marketplace featuring specialty chocolates from...
The Mousse Man Finds His Mojo
Diplomats may be the most tactful people on Earth, never displaying undue bias or preference. But in Belgium, chocolate is a necessary staple of...
Casual Nostalgia Desserts in the Fast Casual Era
(This article appeared in the Fall 2019 issue of Pastry Arts Magazine) Personally, I enjoy eating at a pub or bar that has a delicious...
LATEST ISSUE
LATEST PODCAST
Dana Herbert: A Talk with “The King of Cakes”
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Known as "The Sugar Daddy" and "King of Cakes," Dana Herbert is the Executive Pastry Chef and owner of Desserts by Dana in Newark,...
MOST POPULAR
Bringing Back Backed Alaska
Some desserts never seem to go out of style. Baked Alaska is one such dessert. Simple in concept, yet elaborate when presented, it is...
The Basics of Caramel
What’s sweet, sticky and essential for popcorn, ice cream or apples on a stick? Well, caramel, of course! As we welcome fall, gorgeous caramel...
Solid Facts about Gelatin
As kids, we probably all remember making and eating Jello. It was colorful, jiggly and just plain fun! In the pastry world, unflavored gelatin is...
Is This The World’s First Spotify-Enabled Dessert? We Think So!
Project WAP, a dessert creation by baker and Food Network personality Matt Adlard, may be the world’s first Spotify-enabled dessert. By scanning the chocolate...
LATEST RECIPES
Tout Chocolat Tart By Garry Larduinat
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(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) Sponsored by Yield: 15 tarts Chocolate Sweet Dough 250 g unsalted butter
250...
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....
Quick Prep Cheesecake
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(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...
Mulled Wine Poached Pear Pavlova with Mascarpone Cream by...
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
