Category Archives: Pastry

Natsuko Shoji is Asia’s Best Pastry Chef 2020

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Japanese chef Natsuko Shoji of Été in Tokyo has been announced as the recipient of the 2020 winner of Asia’s Best Pastry Chef Award, sponsored by Valrhona, ahead of Asia’s 50 Best Restaurants virtual awards ceremony on 24 March. Shoji opened her exclusive, invitation-only four-seat omakase restaurant in Tokyo’s Shibuya neighbourhood in 2014, recently expanding to larger premises opening up the restaurant to the… Read more »

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Craft Baking Essentials: Choosing the Right Oven

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Artisan bakeries and patisseries are the loving home to creativity and innovation for any and all eating occasions. The work behind the counter involves much more than original ideas for tasty creations, as bakers are balancing between planning, organizing, prioritizing, calculating, and baking. A good oven is key to handling this. Bringing a new oven into the baking area should… Read more »

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French pastry chef Dominique Ansel on new Hong Kong bakery

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For pastry chef Dominique Ansel’s new Hong Kong establishment he has created this cake with lemon mousse and bergamot cream inspired by the humble juice box. Photo: Xiaomei Chen When French pastry chef Dominique Ansel – best known as the inventor of the Cronut, the croissant-doughnut hybrid that is so famous the name is trademarked – offers to come to… Read more »

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French Pâtissier Launches Gluten-free Pop Macarons

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French pâtissier Tipiak has unveiled a new selection of pop macarons for the UK foodservice sector. Featuring stunning fruit flavors, the Pop Macarons Fruits are gluten-free – currently the only gluten-free authentic French macarons available widescale to the UK hospitality sector. “The main challenges in producing gluten-free macarons are ensuring that all the ingredients are gluten-free when they arrive at… Read more »

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What it took for Malaysia to win at the Olympics of the pastry world

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While we fight with our neighbours about who “owns” chicken rice or cendol, you would not immediately associate pâtisserie with Malaysia. Yet earlier this year, Team Malaysia won the coveted World Pastry Cup or Coupe de Monde de la Pâtisserie in Lyon, France. For Patrick Siau, Tan Wei Loon, Otto Tay, Loi Ming Ai it was an unforgettable experience when the Negaraku was played at the ceremony…. Read more »

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Jessica Préalpato The World’s Best Pastry Chef 2019

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Jessica Préalpato, head pastry chef at Alain Ducasse au Plaza Athénée and the winner of The World’s Best Pastry Chef 2019, sponsored by Sosa, believes in a humble, no-frills cuisine dedicated to paying homage to quality produce. Discover the ethos behind her streamlined philosophy of ‘desseralité’ The French word ‘naturalité’ indicates something that belongs to nature and it is this… Read more »

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5 Most Common Baking Mistakes, According to Pastry Legend Pierre Hermé

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Calling Pierre Hermé a perfectionist is an understatement. To master the art of painstakingly precise French pastry, there is no other option. Hermé inherited four generations of Alsatian pâtisserie tradition, but that didn’t stop him from seeking formal training. At the age of 14, when most of us are entering high school, he set off for Paris to perfect his… Read more »

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Tokyo-based pastry chef named Asia’s best

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Tokyo-based patissier Fabrizio Fiorani, who was named Asia’s Best Pastry Chef at the Asia’s 50 Best Restaurants awards ceremony in Macau on March 26, has always loved tiramisu, the Italian confection of coffee-soaked sponge cake layered with sweetened mascarpone cheese and cocoa powder. It was the first dessert he learned to make, at the age of 14, while working at… Read more »

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The Future of Desserts

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Desserts have long since left the boundaries of chocolate, vanilla, or strawberry and cake, pie, or ice cream. Modern desserts include such ingredients as florals, figs, vinegars, alcohol reductions, and even normally savory or pungent elements like tahini and lemongrass. Among the top food trends recently noted by research group Mintel are “less sweet” desserts featuring ingredients such as olive… Read more »

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The French Pastry School to support aspiring pastry artists and bakers with new scholarships

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A new charitable foundation from The French Pastry School of Robert Morris University Illinois has been established to provide scholarships to students in its full-time Pastry and Baking, Cake, and Bread programs. The French Pastry School Scholarship Foundation will help students with tuition as they pursue their passion for pastry, baking, and confectionary arts. Students learn a wide variety of… Read more »

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