Christmas is coming and if you're looking for the perfect gift for a pastry chef, a chef, baker or just to treat yourself 😏), look no further!

How easy is it to make sweet shortcrust pastry?
Shortcrust pastry is not hard to make, but you have to be very careful not to overwork the pastry dough too much!

A quenelle is a presentation technique which makes a football-shaped scoop of practically anything, malleable dish components, like ganache, cream Chantilly or ice cream..

This ice cream may sound scary to some of you. And that's OK. But don't let that feeling deter you from giving this salty-sweet dessert a try! It's the perfect way to expand your use of that miso in the back of your refrigerator and will no doubt become a favorite for your friends and family.

Many think that ice cream is made up of a few simple ingredients, such as milk, cream, eggs and sugar…

To give an original and particular touch to your dishes, why not make a "coral" decoration?
Looks impressive ... and adds a great textural component to any dish!

To make my super-simple & delicious microwave sponge cake recipe, you’ll need a blender, a whipping siphon, and a microwave.

What is pâte à bombe, anyway?

Tempering chocolate is a fundamental technique for chocolate processing…

The characteristics of cocoa butter for the kitchen are many and truly surprising. Let's find out everything you need to know!

A Namelaka has a perfectly satisfying structure: neither too soft nor too thick and with an extremely shiny appearance. It melts in the mouth and is much more delicate than a ganache.