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

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

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.

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

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.

In this article, I will detail and explain which elements distinguish “biscuits” from each other.

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

Is the type of equipment really important for baking? The quality of the material used will strongly influence the result of your cakes.

Sugar is probably one of the most technical elements to master. I will explain as clearly as possible the process of caramelisation.