Archive | April, 2015

The French Meringue Recipe

A meringue is a meringue is a meringue- Well not really! Were you aware that that there are 3 basic techniques used in making meringues? And that they individually originate from distinctly different European traditions? The differentiation lies in the extent to which its egg-white foam is heated and the stability that the meringue has. […]

The Classic Ganache Recipe

The word Ganache is one that appears a lot in dessert recipe cookbooks and though we all know it has chocolate in it, there is very little clarity about what the difference between just plain melted chocolate and a ganache is. The latter is essentially a mix of cream and melted chocolate and is used […]

The Top 10 Patisseries in France

France is the birthplace of the patisserie concept and it’s no surprise that its choc-a-bloc with them. You will find a patisserie every 100 yards (and that’s no exaggeration). The simple fact is that the French love their pastries and so every place that sells them will have its steady patrons. Though there are hundreds […]

How to Become a Pastry Chef in Australia

So baking is the passion of your life, and you know at the bottom of your heart that as long as you are baking pastries, you will be the happiest person on earth. You love everything about pastry-making- the careful kneading and elaborate layering, the variety of fillings and then of course the aroma of […]

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