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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

Aurélien Rivoire - A Quiet Strength
ORIGINALLY FROM LYON, AURÉLIEN RIVOIRE IS PASSIONATE ABOUT PASTRY, HAVING FIRST OBTAINED HIS C.A.P. IN 2005, BEFORE GOING ON TO OBTAIN A MENTION COMPLÉMENTAIRE (ONE YEAR COURSE). IN 2008, HE OBTAINED HIS...
The Muffin - English or American?
FROM THE ENGLISH CLASSIC TO THE GENEROUS AMERICAN VERSION, THE MUFFIN IS A POPULAR PASTRY THAT CAN BE ADAPTED ALMOST ENDLESSLY. Text by Mégane Fleury (Featured in the October 2024 issue of Pastry1 Magazine)...
Inspired By Chocolate
NAME A FOOD PRODUCT THAT, FOR YOU, IS SYNONYMOUS WITH PLEASURE AND COMFORT... CHANCES ARE YOU'LL ANSWER: CHOCOLATE! SINCE ITS DISCOVERY BY THE CONQUISTADORS IN THE EARLY 16TH CENTURY, THIS PLEASURE FOOD HAS...

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

P'ti Mousse
BY JEAN-PAUL HÉVIN Recipe for three cakes for five people. CHEF'S TIP: For the chocolate mousse stage, we recommend pouring in the melted chocolate at a slightly higher temperature (40-45°C) to obtain a...
Strong Chocolate Cake
BY AURÉLIEN RIVOIRE
The Calisson
BY LE ROY RENÉ For 20 to 25 calissons (from 12 to 15 g) CHEF'S TIP: To release the dough easily, moisten the cookie cutter in hot water between each calisson.