The Basics of Pastry: Essential Tools Needed for Sugar and Pastillage Work
Sugar and pastillage work represent intricate and delicate forms of culinary artistry, transforming basic ingredients into stunning edible creations. These techniques have been refined over
Meet the Chef: Rabii Saber, Club Coupe du Monde Team USA 2017
As part of our ongoing “Meet the Chef” series, we are delighted to present Chef Rabii Saber, the Executive Pastry Chef at the Four Seasons
The Basics of Pastry: Marzipan
Though marzipan might not have gained as much popularity in the United States, it is a delightful and sweet delicacy cherished in various regions worldwide.
The Basics of Pastry: A primer on bittersweet chocolate
In celebration of National Bittersweet Chocolate Day on January 10th, let’s delve into a brief narrative about the enchanting and delicious world of bittersweet chocolate.
Recipe: Chef Jacquy Pfeiffer’s Galette des Rois #2
Years ago, the mention of crafting a galette des rois evoked a singular image – a circular confection of almond cream encased in puff pastry.
The Basics of Pastry: All purpose traditional puff pastry
A viennoiserie or dessert made with puff pastry is one of the most delicious things on the planet. It’s ethereal, light, buttery, and crunchy. Yes,