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The Latest from Pastry 1 Magazine

Pastry 1 Magazine features articles, recipes, and contributions from chefs around the globe.   Pastry 1 reflects the history, commitment, and excellence expected of a Paris Gourmet brand.

Inspired by Caramel

Text by Éric Birlouez Creative ideas and recipes inspired by caramel Throughout the Middle Ages and until the end of the 18th century, sugar was a precious commodity, very rare and very expensive: for these re...

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Featured Articles

Text by Gilbert Pytel, photographs by Louise Marinig
Text by Gilbert Pytel, photos: Zoé Armbruster and Blaise Gargadennec Our Favorite Artisans - Bakers Praised by their clients, we put them in the spotlight Both from the Paris region, they met at school and...
Text by Aurélie Francart, photos by Studio Godard Our favourite artisans – pastry Praised by their clients, we put them in the spotlight At Michel-Jean Amiel, east meets west in perfect harmony. And this in...

Sesame Swiss Rolls

BY UTOPIE BAKERY For twenty rolls CHEF'S TIP: Choose a high quality black sesame paste PASTRY CREAM WITH SESAME 900g whole milk 100g liquid cream (for whipp cream 35%) 160g egg yolk 80g caster sugar 100g T55 fl...

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Recipes

BY CAMILLE LESECQ For 3 pies 22cm in diameter to serve 10 people.
BY NINA MÉTAYER CHOCOLATE SABLÉ DOUGH – OLIVE PRALINE PASTE – OLIVE OIL AND COCOA SPONGE CAKE – CHOCOLATE MOUSSE – DARK GLAZE For 3 desserts to serve 8 people. CHEF'S TIP: Take care not to overmix the...
BY NINA METAYER HAZELNUT GENOA BREAD SPONGE CAKE – HAZELNUT FEUILLANTINE – PRALINE BAVARIAN CREAM – SABLÉ DOUGH – PRALINE SAUCE – CARAMEL GLAZE For 20 individual pieces. CHEF'S TIP: The caramel glaze is...