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
Jan 19, 20214 min read
Fundamental gestures for French pastry making : all the techniques
When you start baking, you don't necessarily know where to start. That's why I decided to write an article on the fundamental techniques.
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Lea from The Paris-Best
May 2, 20205 min read
Eggs - What are eggs for in baking ?
The quality of hens' eggs depends entirely on their feed. Knowing raw materials is crucial if you want to make high-end pastries.
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Lea from The Paris-Best
Mar 4, 202011 min read
Chocolate - Which baking chocolate is best ? All about cocoa & chocolate
Every pastry chef perfectly master chocolate. Let's learn the basics about cocoa and how to choose the best chocolate for your recipes.
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Lea from The Paris-Best
Feb 16, 20204 min read
Salt - Why do baking recipes need salt ?
You'll understand that salt is actually very important when used in baking.
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Lea from The Paris-Best
Feb 2, 20204 min read
Flour - What is pastry flour made of ?
Remember that ignorance always leads to approximation. Therefore, I will explain to you what you need to know in order to make better cakes.
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