The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur. Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support ..read more

Jeff Oberweis and the jeweller, Fabienne Belnou, offer you a magnificent and very precious surprise: three delicious chocolate eggs imagined by the House of Oberweis containing an original jewel in gold and diamonds! What if one egg could hide another? Let yourself be seduced by this “Easter Nest” by Laurent Le Daniel, featuring a light praline cream, caramelized hazelnut chips, an intense dark chocolate mousse and a tender chocolate dacquoise. How could you possibly resist this “Cute Owl” with its mischievous expression, made of sugar and chocolate, proposed by Richard Sève ..read more

They play for the same team which is why they are often confused. So close and yet so different. They even have several other Mediterranean cousins, and not only that… Turrón and nougat: their origins It is difficult to establish the exact history of turrón and its creation. Its most likely origin is from Arab countries. It would have been born under the name of turrun: a snack served to restore energy to Arab travellers. It was easily transportable and resistant to heat. In this way it would not spoil and become toxic. There are rumours that turron was created as a result of a competition to ..read more

It is a  bible for professionals but accessible also to amateurs. After a first part devoted to the different techniques (tempering of chocolate, chablonnage, enrobing, sweet centres, decorations, pasta and biscuits, cream and mousse textures, ice creams and sauces), the second part, “Theoretical Notes” covers to a range of different technical topics (tasting, preserving…), ice creams and sauces… Gestures to master… The third part of this encyclopaedia contains recipes (classified by degree of difficulty) divided into different chapters each presented by a grand chef who gives a reci ..read more

Relais Desserts is the official partner of the Meilleurs Apprentis de France Pastry competition which will take place on March 13 at the CFA of Arras. We wish all candidates good luck ..read more

The final of the Meilleurs Ouvriers de France Pastry event was held last week at the Lenôtre School. The candidates’ buffets were magnificent and we look forward to the results ..read more

Christelle Brua, former pastry chef at Pré Catelan and voted best pastry chef in 2019, opens her first boutique: Madame Cacao, a chocolate factory in the heart of the 6th arrondissement of Paris. Opening on April 3 ..read more

The oldest representation of the fact that honey was hunted by mankind is found on the walls of a grotto near Valencia, Spain: a woman, surrounded by bees, is collecting wild honey, 7 000 years ago. Nearer to us and around 5 000 years ago, Egyptian bas-reliefs and Sumerian record tablets tell us that it was used in pharmacopoeia. Its intrinsic qualities, such as being rot-proof and extremely pure, make it immediately edible, without shedding blood and honey has therefore become a universal panacea, with very high symbolic value. In the Promised Land, that is to say in Paradise, milk and h ..read more

Pierre Hermé returns with a beautiful book on pâtisserie which contains 70 recipes which can be enjoyed all day long: For Breakfast try the infinite lemon brioche, the crispy orange turnover, the Liège waffle, the Ceylon cinnamon hot chocolate, beetroot, apple, pear, carrot, celery and ginger detox juice. Snack on the Sable Viennois, the Atlas garden Madeleine, the infintely delicious Strawberry milk, the mojito coffee… For Lunch,  Baba Isfahan, vanilla-cassis-violette Envie ice cream coupe, the kakigori matcha & yuzu, the Infinitely Strawberry dessert… F ..read more

Let’s take a look back at the progress of 2022, objective by objective. Implementing feedback and consolidating REP *As part of SO 1:  monitor and consolidate the experimental participatory network (EPR) installed, we have:  Replaced damaged plants (cocoa trees and associated crops).  1,750 cocoa trees and 1,200 associated plants were relocated to the plots in 2022. Measured indicators of growth and production, as well as and weekly routine production cost; all the plots in the network are now producing cocoa. This enables us to compare the yiel ..read more