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Copyright, 2015

TagPastry fundamentals

Meringues
4

Recipe: Dacquoise

I know, I know, this is not a good-looking cake at all. The reason is: it’s not a cake, nor 

Creams, custards and sauces
1

Recipe: Chocolate mousse (with pâte à bombe)

Reminder: mousses are airy desserts made of chocolate or fruits, whipped egg yolks or egg whites or both and often 

Creams, custards and sauces
1

Recipe: Vanilla custard sauce (Crème anglaise)

After all pastry creams, Chantilly creams, almond creams (and so on…), welcome to the kingdom of sauces! Sauces are liquid 

Cakes
0

Recipe: Ladyfingers (Savoiardi/Biscuits cuillère)

I’m sure very few amateur bakers have had a shot at making ladyfingers. It’s the typical product you just buy 

Pâte à choux
4

Recipe: Cream puffs with pastry cream

I had seen them in every single bakery, in all sizes and flavours, ever since I was born… and I 

Pâte à choux
1

Recipe: Éclair paste (Pâte à choux)

Pâte à choux is the basic (fundamental!) dough that can be used to bake cream puffs (choux) or éclairs, among 

Pastry culture
8

Éclair paste/Choux pastry: what is it?

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

Savarins
9

[Daring Bakers] Lime and vanilla savarin

One of the subjects to study for my pastry exam is the savarin. After seeing all the past year’s exam 

Crêpes
0

Chandeleur – The national crêpes day

Tomorrow is February 2nd, and in France it is “la Chandeleur“, or the day of the candles. It is a 

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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