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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

Georges Larnicol - A Pioneer in Self-Service
BORN IN BRITTANY, MAISON GEORGES LARNICOL REMAINS TRUE TO ITS ORIGINS. ALL PRODUCTION TAKES PLACE AT MELGVEN IN FINISTÈRE.
Merouan Bounekraf - Unbridled Creativity
KNOWN TO THE GENERAL PUBLIC FOR HIS APPEARANCES ON TOP CHEF AND MEILLEURE BOULANGERIE DE FRANCE [FRANCE'S BEST BAKERY], MEROUAN BOUNEKRAF STARTED OUT AS A CHEF. IN 2021, HE OPENS PANADE, IN THE 15th...
Clément Higgins - Atypical and Uninhibited
A 100% SELF-TAUGHT CRAFTSMAN, CLÉMENT HIGGINS IS SHAKING UP THE CODES OF TRADITIONAL PATISSERIE WITH HIS APTLY NAMED BRICOLEURS DE DOUCEURS.

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

Raspberry and Lime Tart
BY JORDAN BERNARD For three tarts for six people CHEF'S TIP: Don't overmix the Breton shortbread mixture to give it volume and an incomparable crunch.
Filo Tart with Onions and Fresh Thyme
BY STÉPHANE GLACIER, M.O.F. PATISSIER For 15 80 mm diameter tartlets CHEF'S TIP: It's important to place the disk of sandwich bread on top: this separates the filo pastry from the quiche mixture and allows it...
Gougères
BY STÉPHANE GLACIER, M.O.F. PATISSIER For around 25 gougères CHEF'S TIP: It is possible to create an aromatic palette and offer gougères flavored with meat, fish or vegetables.