Praliné is a common term in French techniques to define a sugary paste composed of roasted nuts. Pastry chefs usually use praliné in pastry

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.

The quality of hens' eggs depends entirely on their feed. Knowing raw materials is crucial if you want to make high-end pastries.

Every pastry chef perfectly master chocolate. Let's learn the basics about cocoa and how to choose the best chocolate for your recipes.

You'll understand that salt is actually very important when used in baking.

Remember that ignorance always leads to approximation. Therefore, I will explain to you what you need to know in order to make better cakes.