Ingredients: Desserts/Pastry / page 2 of 5
And a man created a croissant…

And a man created a croissant…

And a man created a croissant…

This might be as well the best croissant I’ve ever had. The perfect croissant is a balance of crispy, crunchy, fluffy, satisfyingly chewy and very buttery. At Blé Sucré, they’ve achieved the balance. Maybe that’s not surprising, considering that owner Fabrice le Bourdat is a celebrated pastry chef with a…

1
May '14
La tarte fine clémentine by Alex Croquet

La tarte fine clémentine by Alex Croquet

La tarte fine clémentine by Alex Croquet

Love how Alex Croquet, the master boulanger from Wattignies (and the inspiration of Hedone’s chef Mikael Jönsson) is making this clementine tart. It seems so effortless for him. The link of the video is here Alex Croquet: :56 Rue Faidherbe, 59139 Wattignies, France; tel. +33 3 20 95 01 29

23
Apr '14
Il Massimo del Gelato, Milano

Il Massimo del Gelato, Milano

Il Massimo del Gelato, Milano

There is gelato and then there is Il Massimo del Gelato (Via Lodovico Castelvetro, 18, 20154 Milano, Italy), a small, independent gelateria, 1o minutes drive from the city center. Fresh fruit sorbets like orange, mango, passion fruit and various ice cream are excellent and turn out to be identical to…

20
Apr '14
Celebrating cherry blossom season with baumukūchen (バウムクーヘン)

Celebrating cherry blossom season with baumukūchen (バウムクーヘン)

Celebrating cherry blossom season with baumukūchen (バウムクーヘン)

Cherry blossoms are not only viewed and admired, but also used for cooking during their blooming season in Japan. The very short and almost ephemeral life of cherry blossoms can be an embodiment of many things – changes in nature, fragility of our lives and also seasonality in cooking, for…

5
Apr '14
That bread…

That bread…

That bread…

When Hedone’s chef Mikael Jonsson decided to bake his own bread, he didn’t just improvise, instead, the ingredients quality-obsessed chef did his bread baking training at Alex Croquet boulangerie in Wattignies, France. Michelin has described Alex Croquet as a bread-making genius, whose approach to baking is almost scientific. (Read the full…

30
Mar '14
Chocolat, chocolat, chocolat!

Chocolat, chocolat, chocolat!

Chocolat, chocolat, chocolat!

As an American cartoonist Charles M. Shulz once said, “all you need is love, but a little chocolate now and then doesn’t hurt”. I don’t know another city in the world, where you will find so many exceptional chocolate shops as in Paris. Here are some of my favourites (my…

8
Dec '13
Bread at The Nomad

Bread at The Nomad

Bread at The Nomad

This freshly baked bread with sage, rosemary and sweet potatoes served on every table at the Nomad could be a dish by itself… Yes, it’s that good.

5
Dec '13
How I fell a victim to a cronut

How I fell a victim to a cronut

How I fell a victim to a cronut

Who has heard of cronut? Or, more correctly, who hasn’t heard of it? Since NY pastry chef Dominique Ansel invented this croissant and doughnut hybrid last May, it has become the most talked and copied pastry around the world. As Dominique Ansel’s website states, cronut is “the most virally talked…

5
Dec '13
Best Paris Pastry Shops: Past, Present and Future!

Best Paris Pastry Shops: Past, Present and Future!

Best Paris Pastry Shops: Past, Present and Future!

Paris is the place to go for the world’s best pastry. With so many prestigious pâtissiers present in the capital, choosing where to indulge can be a challenge. Classic addresses like La Durée, Fauchon or Lenôtre still have their place on any best-of list, but they are being joined by…

12
Oct '13
The Apple dessert

The Apple dessert

The Apple dessert

One of the most beautiful desserts I’ve seen and tasted. More pictures form Le Pré Catelan will follow…

3
Sep '11