CategoryPastry culture

How to make and use the sourdough starter (Chef)

Watch out, long, technical post ahead! But totally worth a read: I tried to summarize here everything that I’ve learnt

Whereas in most countries, pastry chefs in January take well-deserved vacations after the Christmas period, in France they keep on

This year for the first time I discovered the original world of Christmas yule logs. I mean, I already knew

A fundamental, incredibly versatile dough in pastry is the éclair paste, also known as choux pastry or under the original

Aaaah, les macarons… these small French “petits fours” had the power to light the sparkle of pastry in me! Thanks

For this month’s challenge of the Daring Bakers, I made a shortbread tart dough. This type of tart dough is

The savarin is one of those cakes with a nice history behind, but it also requires some knowledge in order

Today I went in downtown Cannes and saw many nice galettes des rois in different flavours. I wanted one, a