Heirloom Tomato Brioche by Russell Goodman
Pastry Arts Magazine
by Staff
6h ago
Executive Chef, Elkstone Farm, Steamboat Springs, CO On our farm, we highlight the flavors of the vegetables we grow. During tomato season, we have an abundance of tomatoes in various types. This brioche recipe subtly incorporates our tomato harvest into bread service, sharing the beauty of this product with guests. Yield: approximately 15 rolls (85 […] The post Heirloom Tomato Brioche by Russell Goodman appeared first on Pastry Arts Magazine ..read more
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How Swede It Is
Pastry Arts Magazine
by Staff
6h ago
Nordic Treasure Håkan Mårtensson is a CraftsmanGifted at Making Chocolate and Sculpting Chocolate By Brian Cazeneuve The town of Beacon is a Norman Rockwell special. Tucked into New York’s lush Hudson Valley, 55 miles north of Manhattan, it has easy access to hiking, fishing, kayaking on the Hudson River, strolling on the waterfront, an arts […] The post How Swede It Is appeared first on Pastry Arts Magazine ..read more
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Dengo in Sao Paulo and Rio de Janeiro, Brazil; Paris, France
Pastry Arts Magazine
by Staff
5d ago
Charles Znaty, CEO, Dengo, Europe Origins Dengo was founded in Brazil in 2017. The founder, Guilherme Leal, a prominent entrepreneur and visionary, was determined to create a brand that reflects Brazil’s biodiversity, while contributing to a sustainable future for the small farmers from the fragile “Costa Cacao,” an amazing part of the Mata Atlantica (Atlantic […] The post Dengo in Sao Paulo and Rio de Janeiro, Brazil; Paris, France appeared first on Pastry Arts Magazine ..read more
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Reclaiming Wheat with Ancient Grains
Pastry Arts Magazine
by Staff
5d ago
By Genevieve Meli For thousands of years, humans survived by growing, harvesting, milling and consuming wheat. For many of those years, the grains were consumed minimally processed, retaining the bran, germ and endosperm, which house the health-promoting nutrients that make wheat so valuable. In the last few centuries, advances in farming, milling and other technologies […] The post Reclaiming Wheat with Ancient Grains appeared first on Pastry Arts Magazine ..read more
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Pistachio Bonsai by Pete Garzon
Pastry Arts Magazine
by Staff
5d ago
Owner & Pastry Chef, La Casita Restaurant This dessert brings together rich pistachio mousse and Asian-inspired flavors, including yuzu and matcha, to mimic the aesthetics of a bonsai tree. Each layer contributes unique textures and flavors, from the creamy pistachio mousse to the crunchy feuilletine base and chocolate “bonsai” decoration. Yield: 12 servings Gelatin Mass […] The post Pistachio Bonsai by Pete Garzon appeared first on Pastry Arts Magazine ..read more
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A Spectrum of Options: Color Theory in Dessert Design
Pastry Arts Magazine
by Staff
5d ago
By Jaime Schick Color is one of the main points of visual contrast on a plate. It can be abundant, varied, tonal, minimal or somewhere among those. To use color effectively, you must be a base knowledge of color theory. Keep in mind that while color is important and the topic of this article, color […] The post A Spectrum of Options: Color Theory in Dessert Design appeared first on Pastry Arts Magazine ..read more
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The Sweet Assassin
Pastry Arts Magazine
by Staff
5d ago
Born into the Candy World, Aussie Adriano ZumboCelebrates the Nostalgia and Originalities of Confections By Oprah Davidson While he’s been quite the star in his homeland of Australia since the early 2000s, with a dozen shops across the continent, Adriano Zumbo became notable in the U.S. with the airing of his Netflix show “Zumbo Just […] The post The Sweet Assassin appeared first on Pastry Arts Magazine ..read more
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Rose Levy Beranbaum: Baking icon and author of the newly revised The Cake Bible
Pastry Arts Magazine
by Staff
2w ago
Rose Levy Beranbaum is an internationally known food and baking expert whose books have been translated into Mandarin Chinese, Czech, Russian, and Spanish. She has been called the “diva of desserts,” “the most meticulous cook who ever lived,” and a “legendary baker.” She has published thirteen books, many of them award winners, including The Cake […] The post Rose Levy Beranbaum: Baking icon and author of the newly revised The Cake Bible appeared first on Pastry Arts Magazine ..read more
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Lapsang Souchong-Chocolate Sorbet, Chicory, Salted Caramel, Black Currant, Cardamom
Pastry Arts Magazine
by Staff
2w ago
By Pastry Chef Kyra Farkas, Oriole, ChicagoAdapted by StarChefs Chef Kyra Farkas drew inspiration from winter flavors in this dish, such as black currant. This ingredient served as not only a nostalgic point for her, but also as a key component in balancing the dark chocolate and spice notes. CHICORY PUDDING BLACK CURRANT GELÉE LAPSANG […] The post Lapsang Souchong-Chocolate Sorbet, Chicory, Salted Caramel, Black Currant, Cardamom appeared first on Pastry Arts Magazine ..read more
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The Indulgence of Dipped Fruit by Dennis Teets
Pastry Arts Magazine
by Staff
3w ago
Dipped fruit is one of my favorite items to combine with chocolate. Chocolate strawberries may be the best-known example of this, and while they are indulgent treats, they have several drawbacks. First, chocolate makers charge for the strawberries because they will only use the most picturesque specimens in order to display them. Second, the surface […] The post The Indulgence of Dipped Fruit by Dennis Teets appeared first on Pastry Arts Magazine ..read more
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