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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

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,...
Julien Duhamel - Creator of Delicacies
HE WAS BORN IN PARIS, BETWEEN TRAYS OF DOUGH AND RHODOID SHEETS. AND FOR GOOD REASON: AS THE SON OF BAKERS AND PASTRY CHEFS, JULIEN DUHAMEL HAS ALWAYS BEEN IMMERSED GOURMET ENVIRONMENT. SPOTLIGHT ON A...
Blueberry Tart - Mountain Sweetness
BLUEBERRY TART IS EMBLEMATIC OF MOUNTAIN CUISINE. THIS SPECIALTY FROM SAVOIE, HAUTE-SAVOIE AND VOSGES IS MADE USING SABLÉ DOUGH, COVERED WITH ALMOND AND BLUEBERRY CREAM. Text by Mégane Fleury Regional...

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

Gaïa Candies
BY JUSTINE GUERNÉ Makes 42 candies DARK GIANDUJA (120g total) INGREDIENTS: 375 g hazelnuts 190 g icing sugar 160 g 66% dark chocolate 30 g cocoa butter METHOD: Roast the hazelnuts for 15 minutes at 160°C in a...
Cream of Vegetable Verrine With Ginger and Cocoa
BY DAVID LAMBERT Makes 20 verrines CHEF'S TIP: Serve the verrine chilled. INGREDIENTS: 200 g leeks 100 g onions 200 g celeriac 100 g sunchokes 80 g butter 30 g ginger 20 g cocoa powder 10 g 35% fat liquid...
Paradisiac
BY JULIEN DUHAMEL For a tray measuring 34 x 34 cm and 10 mm high CHEF'S TIP: Respect the setting time to obtain a beautiful clean cut COCONUT PRALINE INGREDIENTS: 30 g Jivara 40% couverture 70 g cocoa butter...