At the Relais Desserts Excellence Prizes ceremony on 3 November 2024, Hervé Lauzier was awarded the Exceptional Craftsman prize.  We are delighted to share with you his passion for his farming profession and for the almonds which he takes the greatest care of.  Hervé supplies many Relais Desserts pastry chefs, such as Eric Escobar, based […] L’article  Hervé Lauzier, almond grower – Lavam’din  est apparu en premier sur Relais Desserts ..read more

In Norway in 2009, the crowd discovered the biggest gingerbread man ever created. 651kg of gourmet pleasure, listed in the Guinness World Records! But before becoming a creation for competitions and inspiring the world’s greatest pastry chefs, gingerbread travelled a long way to reach us… So, let’s go back in time and see how this pastry became a must-have for our Christmas festivities. L’article … gingerbread  est apparu en premier sur Relais Desserts ..read more

The cooperative strengthened its commitment in 2024 by becoming part of the ‘Projet d’Appui au Développement du Cacao’ (PAD-CACAO), which aims to develop cocoa farming in Cameroon. The programme is led by the Ministry of Agriculture and Rural Development.  To identify the main areas of intervention, the PAD-CACAO project deployed a National Coordination team in […] L’article  Participatory diagnosis of the ‘Femme Rurale du Littoral’ cooperative (Rural Woman of the Littoral)  est apparu en premier sur Relais Desserts ..read more

With its shimmering colours and refreshing air, autumn invites us to enjoy sweet treats and comfort. It is the perfect season to let yourself be seduced by desserts and other sweet treats combining the rich flavour of chocolate with the power of dried fruit and other seasonal ingredients. This article presents a selection of ‘around chocolate’ desserts that are sure to warm your heart as the cold season begins. Discover them now… L’article Around chocolate’ – October 2024 selection est apparu en premier sur Relais Desserts ..read more

Experience Nicolas Bernardé’s “Extreme”: a frozen cake that evokes nostalgia with its caramel, vanilla and pecan flavours from childhood. Presented between two delicate almond dacquoise biscuits, this dessert offers a symphony of frozen pleasures for the entire family. Let yourself be seduced by this refined creation and succumb to the charm of its contrasting textures. Savour Marc […] L’article Frozen desserts 2024 est apparu en premier sur Relais Desserts ..read more

Découvrez une gamme riche et varié de recettes de tartes classiques, rustiques ou  contemporaines  mais aussi des gâteaux de voyage, cakes et gouters. Un ouvrage parfait pour diversifier les gammes des artisans. Tartes classiques et rustiques aux fruits de saison (tarte aux fruits, tarte normande, tarte levée feuilletée framboises plein fruit), tartes toute l’année (tarte citron Yuzu, tarte sablé breton aux agrumes…), gâteaux de voyages ( cake fruits confits, cake noix, gâteaux de voyage “chocolat et orange”, trésor aux fruits secs “Le Valencia aux amandes”), goûters et gourmandises ..read more

This new book devoted to plant-based patisserie is proof of that! Accompanied by Linda Vongdara, he invites us to follow him on the path to ultimate indulgence, with great classics revisited in a plant-based version and recipes specially designed for this book. Available in bookshops and on the Pierre Hermé Paris website. To order on the Librairie Gourmande website here L’article PÂTISSERIE VÉGÉTALE PH est apparu en premier sur Relais Desserts ..read more

Beginner pastry chefs, start with a hazelnut financier, a chocolate cake or a giant cookie. Confirmed pastry chefs, step up and make a baba in transparency, a tart with fresh citrus and candied or a vanilla & chocolate éclair. Expert pastry chefs, try a praline millefeuille, a black sesame opera or a vanilla tart. Not to mention variations in order to decline the dessert to the plate or use the remaining ingredients. To order on the Librairie Gourmande website here L’article LEÇON DE PÂTISSERIE POUR TOUS est apparu en premier sur Relais Desserts ..read more

Emmanuel Ryon, Meilleur Ouvrier de France Glacier, offers you more than 60 elegant and sophisticated recipes to prepare and taste the best artisanal frosted pastries. Dive into the gastronomic world of ice cream, a world where everything is possible, delicious and original. Classic and unique ice creams and sorbets (asparagus and tonka bean, vanilla popcorn, apricot verbena, etc.), travel cakes (pain de géne with sugared almond ice cream, brownie with white chocolate ice cream), Eskimos, granitas, yogurts and frozen desserts (fromage blanc and goji berry sorbet, semifreddo and frozen nougat, e ..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