This recipe will delight you in early autumn. If you love fruit and want to comfort yourself with a family tart, this article is for you !

This pastry is without doubt the most complete pastry in terms of techniques. Puff pastry, choux, custard cream, caramel.

If you are a chocolate and choux pastry fan, this recipe will please your loved ones. Learn how to make French éclairs with homemade fondant

A perfect pie recipe for your loved ones. Share this crusty and light galette des rois, with frangipane (almond cream), puff pastry.

For an after-school snack or simply as a dessert, this tart tatin will delight your entire table. Light & crusty, test it as a beginner !

How to please your loved ones for Christmas ? This chocolate tart will delight your entire table. Here is the perfect recipe for winter.

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

A simple French pastry recipe : the classic Paris-Brest. How to combine a praliné cream with choux. What a yummy pastry !

How to bake a simple and sweet brioche, the perfect buttery dough for a French breakfast. Use this recipe for buns or braided bread.

Do you know the key steps to succeed your brioche, puff pastry, croissants ? Discover the different types of viennoiseries & techniques.

How to bake a simple and sweet lemon cake with comfit fruits. Soft and soak with lemon syrup, with freshly grated lemon zest.

This tart/pie is easy-to-make for spring and summer time. Strawberries and rhubarb is a perfect combo in pastry making.

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.

Let's talk about two current topics : recipes notebook & backward scheduling. These two subjects are key points to achieve a recipe.

What if I reduce the amount of sugar in my cake, does it change something ? The answer is YES ! Discover why.

Very important to add smoothness and freshness to a cake, creams are in a way the major asset of a dessert.

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

Fat and sugar are central to the concerns of healthy pastry making. How glycemic index, saturated fat, sodium influence pastry's balance.

Have you ever asked yourself : What can I bake with ...? Here is a list of my best combinaisons if you want to bake delicious fruit pastries

95 % percent of failures are related to texture. 5% are related to taste balance. Here is a short list of 5 common mistakes in baking