Jan 20, 2020 | Pâtisserie Basics |
This feeling, when 4 hours before a wedding the fondant slips off your tiered wedding cake and you know you do not really have enough time to do cover it again. This is only one reason to be better prepared. It allows you better Time Management. You can ideally...
Jan 1, 2020 | German Classics
This classic German cheesecake “Käsekuchen” is definitely one of the main representative German cakes. While the Black Forest cake for example nowadays faded from most bakeries, this cake is still a common standard. The most difficult part about developing...
Nov 28, 2019 | Biscuits, Petit Fours & Cookies |
Years ago I made two Ginger Bread Houses for my niece and nephew. They were very excited and according to their mother, after they snacked off the candy, nuts, and chocolates I used for decoration, they put the remainings of the house into a plastic container and had...
Jul 18, 2019 | Entremets |
The original Sacher Torte was created in 1832 at the famous Hotel Sacher and still today gets shipped all over the world. There are rumors that the recipe is locked in a safe at the hotel. It consists of 2 layers of chocolate biscuit, some apricot jam, and a dark...
Jun 12, 2019 | Uncategorized |
This recipe for lemon ganache lollipops pairs the rich taste of chocolate with the freshness of citrus. The lollipops are perfect served with a coffee after a special dinner. Lemon ganache lollipops Adapted from a lemon ganache recipe by Jérôme Landrieu published in...
Mar 12, 2019 | Garnishes |
At pastry school we prepared everything in small batches and it basically only mattered to yourself if you prepared something that did not work out. Once I started my first job in pastry reality kicked in. I needed to make a salted caramel sauce for their ice cream...
Mar 2, 2019 | Ice cream, Gelato & Sorbets |
During culinary school I tasted many different and very often surprising preparations. Being used to more common flavours like raspberry or lemon, I tasted my first grapefruit sorbet. It tasted like nothing before and opened up my mind to the variation of ingredients....
Feb 19, 2019 | Verrines / Desserts in a Glass |
The French TV show “Qui sera le prochain grand pâtissier” is a competition for the best professional pastry chef in France. It exists for years by now and when I started watching it in 2014 one episode on a Tuesday at prime time lasted full 4 hours. The...
