pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

Pasticceria Internazionale World Wide Edition

2016: An exceptional edition for the European Cup - Selection event for the ‘Coupe du Monde de la Pâtisserie’

The European Cup will take place during Sirha Genève on 24 January.
‘This second edition of the European Cup will feature a splendid cast with an exceptional mix of culinary cultures and pastry expertise worthy of the international standing of this event that promises to be excellent', Gabriel Paillasson, President founder of the Coupe du Monde de la Pâtisserie.

 

Asia Pastry Forum 2016

Read the news and click for the recipe
by pastry chef Martin Lippo


In November was held the Asia Pastry Forum 2016 in Kuala Lumpur. Our friend and collaborator, the pastry chef Martin Lippo, is been there and he conducted workshops as other great 15 pastry chefs.
"I think is always important to have information about what is happening around the world and specially in big events like this one", he says.
So, thanking him a lot, we publish this contribution and we will present some pastry recipes, starting with "Flower Garden" creation of Lippo (above in photo).

JAPAN IS THE JUNIOR WORLD PASTRY CHAMPION. ITALY SECOND AND FRANCE THIRD

It was neck and neck to the last praline and in the end it was Japan who won the title of Junior World Pastry Champion at Sigep 2017. Second place went to Italy, but it was a very close thing: 3,918 point for the Japanese contestants, 3,912 for the Italians. Further behind, but still in the élite of world pastry making, France, with 3,733 points.

JUNE 2015. THE INTERPRETERS OF ICAM CHOCOLATE IN EXPO.

 

June has been a month full of appetizing and amazing events: in Cocoa & Chocolate Cluster, at Icam Booth, lots of chocolate & pastry chefs and renowned companies have delighted Expo visitors with fantastic and precious creations, through cooking shows and exclusive tasting events. In particular, the flavours of the South Italy have been the protagonists, combining chocolate with typical products from Campania, Sicily and Calabria.

KAWAI Easter Collection by Pierre Marcolini

Pierre Marcolini presents the KAWAI Easter Collection 2017.
Available from February


The new Kawai Easter Collection by Pierre Marcolini features the iconic Oriental graphisms of traditional Japanese Kokeshi.

SILIKOMART PRESENTS HANGAR78. THE NEW GATE FOR AN EXPERIENTIAL JOURNEY IN THE WORLD OF TASTE


Silikomart’s “living” is a new concept of productive showroom strongly desired by the businessman Dario Martellato who, through his pioneering view, has been pushing himself further during his 20-year long carrier producing silicone moulds and plastic tools 100% Made in Italy. The production area and this new conceived space are situated in the province of Venice and address both to professionals and amateurs (Ho.Re.Ca, patisserie, ice-cream making).
Passion for food and pastry, design, research and development of the productive process and trends are main factors for the company development. It’s a new journey… en route to the taste.
The name hangar78 derives from the building number and metaphorically refers to an hangar: a place where aircrafts (that is to say own culinary knowledge) from all over the world come, pause,
change and leave again improved by a revolutionary experience and a unique sharing experience.

Sweet creations in Fauchon Christmas Menu

This year, Fauchon celebrates 130 years of unrivalled savoir-faire in the service of demanding gourmets. On this occasion, Fauchon created a new collection imbued with an elegant art deco atmosphere. Cylinders, cubes and spheres combine with stripes and chevrons in bright and luxurious materials inspiring refinement.
Here the sweets in Menu.

THE LATEST ISSUE IS NOW AVAILABLE

 

News, Events, Interviews, Recipes, and Places.
#pastry #chocolate #gelato #cuisine

 

The winners of the Pastry Live 2016

Above the showpiece championship winner of the Pastry Live National Showpiece Championship in Atlanta, this year. The winning team formed by the pastry chefs Hideki Kawamura and Jiro Tanaka also received the audience choice award. 2nd place went to Team Evans and Galindo; the Spirit Award went to Team Neugebaur and Hernandez.

VIOLETA


Recipe by
Pastry Chef Emmanuel Hamon

Custard, Violet  mousse, Berry and violet cremeux, Pistachio biscuit
and Raspberry and white chocolate brittle

English and Francaise