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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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Mother's Heart Recipe | Pastry1 Magazine

BY CHRISTOPHE FELDER & CAMILLE LESECQ Makes three desserts for ten people (heart-shaped mold 20 cm x 17 cm x 4 cm) CHEF'S TIP: When whisking the vanilla crémeux, it’s important to take your time and not to ...

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Featured Articles

Swiss Meringue and Heavy Cream
FROM A FESTIVE DESSERT, MERINGUE AND HEAVY CREAM HAS BECOME ONE OF SWITZERLAND'S BEST-KNOWN SPECIALTIES. THIS IS A COLD-WHIPPED MERINGUE WITH A RICH, SWEET CREAM. ITS HISTORY REFLECTS THE LOCAL LAND AND...
Mori Yoshida - The Most French of Japanese Pastry Chefs
MORIHIDE YOSHIDA OPENED HIS PATISSERIE IN PARIS IN 2013. THE CULMINATION OF YEARS OF PASSION FOR FRENCH PASTRY. HIS ATTENTION TO DETAIL AND RIGOR HAVE MADE HIM A STAR ON VARIOUS TELEVISION PROGRAMS. IN JAPAN,...
Allumettes Glacées
DUE TO THEIR ELONGATED SHAPE, WHICH MAKES THEM RESEMBLE THE STICKS OF WOOD THAT WERE ONCE USED TO START FIRES, FRENCH PÂTISSERIE USES THE TERM "ALLUMETTES" TO DESIGNATE LONG PUFF PASTRY DOUGH SPONGE CAKES...

Fabien Noley's Brioche des rois Recipe | Pastry1 Magazine

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