Home Recipes
Recipes
Tropical Baba au Rhum by Sebastien Thieffine
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Baba has always been a favorite dessert of mine. It remind me of...
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...
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...
Pebbles & Rocks by Jen Yee
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: This dessert is a delightful contrast in textures. The ‘pebbles’ are...
Apple Cider Baba Pop
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Perfect for fall menus, the Apple Cider Baba Pop is a...
Strawberry Churros by Josh Johnson
(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) This dessert is an interesting twist on a strawberry shortcake – I...
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
...
TCHO Chocolate Cream Puffs by Renee Cade
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: about 60 cream puffs 54% Dark Milk Chocolate Ganache 464 g...
Summer Cherry, Balsamic, Yogurt & Chocolate by Rory Macdonald
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) When cherries are in season, they are one of my favorite fruits to...
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...
LATEST ISSUE
LATEST PODCAST
Dana Herbert: A Talk with “The King of Cakes”
Staff -
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
Chef Clement le Deore
Have you ever done a job for one week and knew it was what you wanted to do for the rest of your life?...
Mirror Mirror – Basic Mirror Glaze Tips
We have all seen those beautiful cakes covered in glistening mirror glaze. Whether one color or several colors beautifully intermingled and made extra shimmery...
It’s a Marshmallow World
Whether you’re enjoying campfire s’mores or a big, steamy cup of hot cocoa, soft, ooey-gooey marshmallows play a starring role. We’ve all bought those packaged...
Macarons and Meringues
Anyone who is familiar with making meringues is probably aware that is more than one way to make them. Various types of meringues, including...
LATEST RECIPES
Tout Chocolat Tart By Garry Larduinat
Staff -
(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
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...
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...
