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The Latest from Pastry1 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.

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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

Grains de Sucres - A Family Affair
AT GRAINS DE SUCRES, BAKING AND PASTRY ARE ON AN EQUAL FOOTING. IN THE BAKERY, WE’VE GOT ÉDOUARD DORANGE, IN SALES, HIS SISTER PAULINE, AND IN THE PASTRY KITCHEN, NOLWENN PELLET, HIS BROTHER-IN-LAW.
Iconic Desserts: Fruit Jellies
Text by Eric Birlouez, photographs by Xavier Ferrand Sources: various websites and the Dictionnaire de la gourmandise. Annie PERRIER-ROBERT. Robert Laffont. 2012
Jean-Luc Decluzeau - A Life Dedicated to Chocolate
Text by Gilbert Pytel- photographs © All rights reserved

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

Cinnamon Roll Recipe
BY MARC GROSSMAN
Strawberry Puff Pastry Tart
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
Le Grain de Sucre
BY EDOUARD DORANGE, GRAINS DE SUCRES