The quintessence of greed : a praliné
Praliné is a common term in French techniques to define a sugary paste composed of roasted nuts. Pastry chefs usually use praliné in pastry
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Lea from The Paris-Best
May 29, 20203 min read
Are macarons really that hard to make? Plenty fillings recipes
I give you 5 fillings recipes to make real french macarons. For raspberry, pistachio, chocolate, caramel, lemon or fruits macarons.
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Lea from The Paris-Best
Feb 3, 20204 min read
Orgasmic French Pastries - Entremet #1 by Carl Marletti
Discover the Cikara, a mix of lime, citrus, caramel and meringue.
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Lea from The Paris-Best
Nov 29, 20194 min read
Caramel - Never burned, always mastered
Sugar is probably one of the most technical elements to master. I will explain as clearly as possible the process of caramelisation.
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