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Valrhona’s New INSPIRATION YUZU Couverture
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Valrhona expands its INSPIRATION range by introducing YUZU to the North America market. Getting its highly concentrated, vibrant natural flavor and color from yuzu juice,...
Say ‘Yes’ to the ‘Noe’ Bar
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What happens when two of America's leading artisan chocolate companies come together? Something truly special. Bryan Graham of Fruition Chocolate Works and Christopher Curtin...
Gussy Up Your Tarts
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The traditional tart gets a no-fuss makeover thanks to Kit Tarte Ring Rectangular by Silikomart. The kit is composed by two elements: a 265 x...
Straus Family Creamery Introduces an Organic Soft Serve
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A pioneer in sustainable, organic dairy farming since 1994, Straus Family Creamery has introduced a new organic plain soft serve mix. Featuring the pure, rich taste of premium organic...
The Spherificator
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The Spherificator kit by Cedarlane is a nifty new device that allows you to turn virtually any liquid into caviar-shaped pearls. It’s the world’s...
The Spinner by Martellato
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If you’re producing lots of decorated cakes and pastries, the Spinner electric cake turntable by Martellato might be just the thing for your shop....
Valrhona Launches New Grand Cru Dark Chocolate from Bali: SAKANTI 68%
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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
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(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
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(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...
Kerekes Easter Products
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(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,...
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...
