Have you ever eaten a croissant at Cedric Grolet? Well, it's a unique culinary experience to try out urgently if you like French pastries. Just seeing this super-thin multi-layered puff pastry makes you want to bite into it at the sight of it. The same is true for all other pastries, and for good reason: Cedric Grolet was voted best pastry chef in the world !
It's one of the most popular dessert in France, Opera is dedicated to chocolate lovers and is a beautiful tribute to the Opera Garnier and Its dancers.
On the first Sunday in January, tradition has it that it is the occasion to "shoot the kings" at the epiphany: a bean is hidden in the cake and the person who obtains this bean becomes the king of the day and has the right to wear a fancy crown.
Do you know christophe michalak? he is one of the most talented and publicized young pastry chefs in France. Today we are delivering her recipe for a religieuse that is a pure delight. Christophe Michalak has replaced the usual icing, which he considers too sweet, with almond paste.
Have you ever eaten a croissant at Cedric Grolet? Well, it's a unique culinary experience to try out urgently if you like French pastries. Just seeing this super-thin multi-layered puff pastry makes you want to bite into it at the sight of it. The same is true for all other pastries, and for good reason: Cedric Grolet was voted best pastry chef in the world !
It's one of the most popular dessert in France, Opera is dedicated to chocolate lovers. Did you know this pastry was named in 1950 by Cyriaque Gavillon, a pastry chef who owned the emblematic Dalloyau bakery ?
On the first Sunday in January, tradition has it that it is the occasion to "shoot the kings" at the epiphany: a bean is hidden in the cake and the person who obtains this bean becomes the king of the day and has the right to wear a fancy crown.
Do you know christophe michalak? he is one of the most talented and publicized young pastry chefs in France. Today we are delivering her recipe for a religieuse that is a pure delight. Christophe Michalak has replaced the usual icing, which he considers too sweet, with almond paste.
