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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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WITH HIS RECENTLY OPENED ICE CREAM PARLOUR IN THE HEART OF BORDEAUX, ANTHONY DUMAS BELONGS TO THE NEW GENERATION OF FROSTY ARTISANS WHO ARE CRAZY ABOUT THEIR CRAFT. Text by Gilbert Pytel, photos ©Maison Dumas...
“THE BEST WAY TO RESIST TEMPTATION IS TO GIVE IN TO IT,” SAID OSCAR WILDE. THIS PHRASE CAN EASILY BE APPLIED TO VACHERINS, ICED PROFITEROLES AND BAKED ALASKAS OR, IN THEIR ICED VERSION, TO MACARONS, LEMON...
THE CITY OF LYON ABOUNDS IN FAMOUS CULINARY SPECIALTIES, BUT THE PINK PRALINE IS SURELY ONE OF THE BEST KNOWN. THIS IS THE STAR INGREDIENT IN PRALINE TARTS. ALTHOUGH ITS ORIGIN IS SUBJECT TO DEBATE, ITS...

Sesame Swiss Rolls | Pastry1 Magazine
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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BY ALBAN GUILMET For two Saint-Honoré for six people (size 20 x 10 cm) CHEF'S TIP: You can add red berry confit to the inside of the Saint-Honoré to enhance the taste. INVERSE PUFF PASTRY DOUGH INGREDIENTS...
BY ALBAN GUILMET For 30 individual cakes ASTUCES DE CHEF: Mix the whipped cream with the citrus mousse at 32°C. Chill the whipped ganache overnight in the refrigerator for optimum volume. GELATIN MASS...
BY ANTHONY DUMAS For 50 individual desserts CHEF'S TIP: Once it has cooled, add the amaretto to the Italian meringue. Don’t add too much to avoid it sinking. COFFEE SYRUP INGREDIENTS 300 g water 25 g coffee...