Vanilla Paillete Feuilletine
Paillete feuilletine are often used in pastry for their crispy, crunchy texture. They are essentially broken pieces of biscuit…
Flavor perception, taste and the X factor of food
The flavor perception of a product = taste + aroma + texture + the X factor Taste is what…
How to write a recipe like a pro
Food blogging and recipe writing sounds fun, isn’t it? It does sound like the dream job and many people…
Gluten – what is it?
Years ago as I stepped into the world of pastry I didn’t understand gluten as much as I do…
Basic Pastry Tools and Utensils – Part 1
What would pastry be without a whisk or a silicone spatula?! What would it be without a kitchen scale…
Concurs #pastryworkshop
Sa tot fie o luna de cand ma bate gandul unui concurs pe blog – un concurs pentru toti…
Working with Sugar – Sugar syrups and caramel
Working with hot sugar is not an easy task and there are pastry chefs out there who specialize on…
Salt and Spices
Salt We all know what salt tastes like and how adding it to a recipe influences the taste, but…
Gelatin – What it is and how to use it correctly – Pastry Workshop
Introduction to Pastry – Gelatin: Gelatin is part of a pastry chef’s life as much as sugar, chocolate or…
{Top 10 Chocolate Desserts} – Top 10 deserturi cu ciocolata
Warning: don’t read this post if you’re hungry! It damages your sweet tooth! I have never hidden my love…
Essential Baking Books
Being a pastry chef is the most wonderful job in the world if you have passion, determination and a…
Food Hygiene and Safety – Introduction
Food Hygiene and Personal Hygiene at your Work Place – Pastry Chef I was going to talk about something…
{Introduction to Pastry} – Essential Baking Tools
A Baker’s Essentials – Essential Baking Tools that Even a Novice Baker Should Have When I started baking a…
Everything you need to know about chocolate
Everything you Need to Know About Chocolate For as long as I can remember my dessert making passion, I…
