In our new chocolate article we will meet again the dark, milk and white chocolate and we will see with which ingredients each one pairs. In the end we will make a delicious tart with a pairing of chocolate with peanut butter!
A tart for Saint Valentine’s Day
A tart in the shape of heart with pastry cream and forest fruits for Saint Valentine’s Day. Together αnd the various dough types you can use.
Which tart dough should I use, pâte brisée, sablée or sucrée?
In our new sweet and nerdy article we will learn about the various types of tart dough, their qualities and uses, along with professional secrets, and we will make individual and mini tarts with pastry cream, strawberry jelly, fresh strawberry and berries from the neighborhood!
Lemon, lime, yuzu, our sour friends…
In our new, kind of sour article we will learn about lemon, lime and yuzu, their history, nutrients and uses, we will look for the desserts they go with and make a light lemon-lime mousse with nougatine crisp and berry meringues.
A sweet trip into the world of chocolate begins…
In our first chocolate article we will dive for a while into the history of chocolate and of the chocolate tart in particular, and we will make our own healthy variation: a tart with dark chocolate, pears in grape molasses and a base made with extra virgin olive oil
10+1 impressive looks of miss Pasta Flora
A small tribute to miss Pasta Flora, studying her origins, her relatives worldwide and some interesting styling choices of hers, along with our own recipe, inspired by chef Jacquy Pfeiffer of the French Pastry School in Chicago.