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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

Fabien Nolay - A Champion of Mentorship
FABIEN NOLAY WAS CROWNED WORLD CHAMPION BAKER IN 2024, AND WORKS AS A (YOUNG) BAKERY INSTRUCTOR AT THE ÉCOLE DE BOULANGERIE ET DE PÂTISSERIE DE PARIS. MENTORING? A PASSION THAT GOES HAND IN HAND WITH...
Kulich - An Essential Part of Orthodox Tradition
IN ORTHODOX COUNTRIES, THE KULICH IS EMBLEMATIC OF EASTER CELEBRATIONS. THIS CYLINDRICAL BRIOCHE IS FILLED WITH DRIED AND CANDIED FRUIT, THEN COVERED WITH A WHITE GLAZE AND VARIOUS DECORATIONS.
Gochtial - A Little Known Breton Specialty
A CROSS BETWEEN A BREAD AND A BRIOCHE, GOCHTIAL IS A SPECIALTY OF THE RHUYS PENINSULA IN MORBIHAN. TODAY, ONE BAKERY CONTINUES TO OFFER THE TRADITIONAL VERSION, BUT IT HAS BEEN REVISITED BY MANY ARTISANS IN...

Fabien Noley's Brioche des rois Recipe | Pastry1 Magazine

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