Ingredients: what is gelatin and how to use it?
There was a time when I didn’t know anything about pastry. I didn’t know the techniques, nor the gestures nor
CategoryIngredients
Vanilla: what it is and how to use it
As soon as I arrived in France, I discovered vanilla, the most used flavouring in pastry. Before that, I only
Yeast – It’s alive!
A loaf of bread, a soft brioche, doughnuts or even croissants all have one thing in common: they are made
Why does sugar make pastry products moister?
I found this interesting video on my Facebook yesterday. It is about sugar, among other things. I loved the beginning
The famous green colouring that is orange
This week I had some nice ideas for my next desserts. In particular I’d like to use some of the