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Copyright, 2015

TagÉclair

Pâte à choux
0

Passion fruit and raspberry éclairs

A few weeks ago I bought the book “Éclair de génie” by Christophe Adam, the former pastry chef at Fauchon 

Pastry shops
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Pastry on the road: “L’éclair de genie” in Paris

A recent trend in pastry is mono-product shops. Some sell only macarons, some only cream puffs, some only cupcakes or 

WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

MOST POPULAR POSTS

Recipe: Pistachio macarons (with Italian meringue)

Some time ago I decided to make green macarons and so I bought a powdered green colouring (which for some

Recipe: Chocolate mirror glaze

This is one of the pastry “secrets” that differentiate a home-baker from a “pro”. I’m talking about this super-shiny chocolate

Recipe: Pistachio paste

Now that I don’t have to “study” for my pastry exam anymore and I don’t have to prepare the old-fashioned,

Recipe: Mille-feuille (Cream Napoleon)

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in any

Recipe: Diplomat cream

In the past, I wrote on the blog about Chiboust cream or mousseline cream, which are variations on pastry cream with the

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Recipe: Chocolate Royal cake (“Trianon”)
My very first video: Tiramisù (with pasteurised eggs)
Milk chocolate, caramel and apple yule log

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