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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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Praline Rochers Recipe | Pastry1 Magazine

BY DAVID LAMBERT For 1 tray 40 x 60 cm 4.5 cm high 70 g rocher after coating CHEF'S TIP: For the rochers, I recommend making a praline with an old-fashioned, granular texture, as this will add crunch. HAZELNUT ...

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Featured Articles

Inspired By Chocolate and Festive Candies
CHRISTMAS AND NEW YEAR'S DAY, ALONG WITH EASTER, ARE THE PEAK CHOCOLATE CONSUMPTION PERIODS. DURING THE FESTIVE SEASON, THE GREAT CLASSICS ARE TRUFFLES, MENDIANTS, AND ORANGETTES.
Cuberdon - The Iconic Belgian Cone
CUBERDON IS A CONE-SHAPED BELGIAN CONFECTION WITH A RASPBERRY FLAVOR. ITS PRODUCTION IS LONG AND COMPLEX, REQUIRING REAL EXPERTISE. LITTLE KNOWN ABROAD, THE LITTLE CANDY IS VERY POPULAR IN BELGIUM. Text by...
Rocher
IN THE WORLD OF SWEET TREATS, THE TERM "ROCHER" REFERS TO A WIDE VARIETY OF PASTRY, CONFECTIONERY AND CHOCOLATE RECIPES. WHAT THEY OFTEN HAVE IN COMMON IS THEIR IRREGULAR APPEARANCE AND GRANULAR TEXTURE,...

Blueberry Tart Recipe | Pastry1 Magazine

BY PATRICK AGNELLET Makes four blueberry tarts for 6 people CHEF'S TIP: You don't want to over mix the blueberries, so as not to crush them, as they should burst in the mouth when tasted. SABLÉ DOUGH INGREDIENT...

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Recipes

Christmas Truffles
BY STÉPHANE GLACIER, M.O.F. PÂTISSIER Makes around 100 truffles. CHEF'S TIP: The truffles are rolled in fine chocolate shavings for texture, but of course they can also be rolled in cocoa. INGREDIENTS: 350 g...
Cuberdon
BY LE ROI DU CUBERDON For 1,000 g of mass CHEF'S TIP: During the drying process, it is important to monitor the cuberdons daily to ensure that everything is going well. INGREDIENTS: 100 g water 200 g sugar 100...
Praline Rochers
BY DAVID LAMBERT For 1 tray 40 x 60 cm 4.5 cm high 70 g rocher after coating CHEF'S TIP: For the rochers, I recommend making a praline with an old-fashioned, granular texture, as this will add crunch. HAZELNUT...