Techniques
The World of Crèmes
During this week -with the St Honoré frenzy- we've come to a somehow complex world of a classical dessert that takes Crème Chiboust and...
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COOKIES like a PRO: advice from the best
This Cookie Advice comes from Mindy Segal, a very experienced and a pro-baker, the author of Cookie Love and creator of signature amazing cookies....
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Macarons: how to fix them?
Flat, Cracked, Lumpy, Sticky, my macarons don't have a "neck" or "foot". . . Let's try to address these macaron' issues! Yes, macarons have...
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Macarons for beginners: all we need to know + recipe
Right off Well. . .macaron is after all: a cookie. Fancy and everything but, a sandwich cookie. There are many kinds: sweet, savory and...
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A MOUSSE is my Muse
Thinking of what to bake this weekend? I’d like to bake something fun, elegant, delish and with a smooth element or soft mouthfeel somewhere....
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A series about Flavour: BALANCE
In theory, you shouldn't have a "corner" flavour when you take a bite at something. Flavour needs to feel "round". . . What does...
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for Naked Cakes only: FROSTING – Glazes
I'd like to start by saying that naked and semi-naked cakes are in trend, however there is a longer tradition for covering, frosting and...
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for Naked Cakes only: FROSTING – Meringue
I'd like to start by saying that naked and semi-naked cakes are in trend, however there is a longer tradition for covering, frosting and...
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for Naked Cakes only: FROSTING – Fudges and Ganaches
I'd like to start by saying that naked and semi-naked cakes are in trend, however there is a longer tradition for covering, frosting and...
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for Naked Cakes only: FROSTING – Buttercream and Cream Cheese
I'd like to start by saying that naked and semi-naked cakes are in trend, however there is a longer tradition for covering, frosting and...
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CAKE Science MASTERCLASS
Why we love CAKE? We love Cake for its fluffiness, its moisture, its height and flavor. A cake is a monumental airy, fluffy thing....
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A series about Flavour: SWEETNESS
The quintessential of a Bakers's life. The dream of desserts makers. Even if you don't eat many sweets, like me. Your standing ground is...
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A series about Flavour: UMAMI
Umami is the fifth flavor, discovered recently, it gained traction around the 2000's when the receptors for it were found in the human tongue....
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A series about Flavour: BITTER
Big NEWS: We're more sensitive to Bitterness than any other flavor, surprised? Yeap, our tongue picks it up faster than the rest. It does...
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A series about Flavour: SOUR
Sour comes second to none! Well. . . in savory dishes Sour comes after salt and in desserts it comes after sweet. Other than...
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A series about Flavour: SALT
Much have been said about Salt in the creation of Sweets, Bakes and Desserts. If Salt was always important to bakers, mostly essential, to...
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