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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

Thomas Marie - Mastering simplicity
MEILLEUR OUVRIER DE FRANCE BOULANGER 2007 AND SENIOR LECTURER AT THE PRESTIGIOUS ÉCOLE HÔTELIÈRE DE LAUSANNE, THOMAS MARIE HAS PUBLISHED SEVERAL RECIPE BOOKS OF REFERENCE FOR PROFESSIONALS AND KNOWLEDGEABLE...
Nicolas Cloiseau - A Keen Sense of Aesthetics
HEIR TO ROBERT LINXE’S SAVOIR-FAIRE, NICOLAS CLOISEAU BREATHES A CREATIVE IMPULSE INTO ALL MAISON DU CHOCOLAT CREATIONS, SHOWCASING EXCEPTIONAL CRAFTSMANSHIP. Text by Gilbert Pytel More than a trade, an art...
Iconic Desserts: Ladyfingers
WITH THE ARRIVAL OF THE FIRST STRAWBERRIES ALSO COMES THE DESIRE TO USE THEM TO MAKE DELICIOUS CHARLOTTES AND EXQUISITE TIRAMISUS. TO DO THIS, WE NEED TO STOCK UP ON LADYFINGERS: THEIR LIGHTNESS WILL TAKE US...

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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Recipes

Almond Croquant (croquant de Cordes)
BY THOMAS MARIE, M.O.F. BOULANGER For 31 portions CHEF'S TIP: It's essential to use 100% fresh egg whites at room temperature. IINGREDIENTS 125 g raw almonds 70 g egg whites 230 g caster sugar 50 g T65...
Peanut Butter Cookie
BY THOMAS MARIE, M.O.F. BOULANGER For 20 portions CHEF'S TIP: Be careful not to overcrowd or overbake the dough. INGREDIENTS 300 g T55 flour 5 g baking powder 225 g butter 200 g caster sugar 220 g brown sugar...
Plant-based Mango, Vanilla and Passion Fruit Ganache
BY NICOLAS CLOISEAU, M.O.F. CHOCOLATIER For 80 portions CHEF'S TIP: Do not exceed 75°C when hydrating the fibre to optimise its role in the recipe. INGREDIENTS 2 Tahitian vanilla pods 215 g mango purée 260 g...