Archive | French Pastry

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croissant
  • June 20, 2017
  • Comments Off on Is the Croissant Actually a French Pastry?

Is the Croissant Actually a French Pastry?

Some baked foods are iconic and have survived through the ages. Many of them have evolved into new versions, but in most cases, the original version continues to be as popular as the latter.

millefeuille
  • May 23, 2017
  • Comments Off on Learn More About Millefeuille, the Delectable French Pastry

Learn More About Millefeuille, the Delectable French Pastry

A thousand leaves of creamy, crunchy, heavenly delight are what the Millefeuille is. It is a delectable dessert that is found in patisseries and upscale restaurants across the world. The name of the dessert translates into “thousand leaves” and this light and airy treat has just the right amount of sweetness.

artisan bread
  • December 20, 2016
  • Comments Off on What’s So Special About Artisan Bread?

What’s So Special About Artisan Bread?

The word artisan is often used with food items like bread, cheese, and even butter but very few understand what it actually means. If you ask someone you casually meet, they’ll tell you that artisan bread is special, flavourful bread that tastes better than your general supermarket ones.

Top Tips on How To Make the Best Meringue – Ingredients, Equipment, Mistakes to Avoid

Meringues are crumbly, sweet, airy and delicious to the core. There are three types of meringues – the Swiss Meringue, the Italian Meringue and the French Meringue. Of the three, the latter is the simplest to make and the most popular too. In comparison to the Swiss and Italian methods, the French method results in […]

  • December 1, 2015
  • Comments Off on How French Pastry Baking has Changed in 2000s

How French Pastry Baking has Changed in 2000s

Several years ago, French pastry was a steady, unchanging world. People found comfort in the familiar, well-loved flavours, and didn’t want it to change. The pastry chefs were similarly restrained in their approach to pastry; they didn’t want anything to change and stuck to their roots. For several years, while other branches of the culinary […]