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Before going on to make the little treats, the author explains how to use the different varieties of sugar, such as molasses, agave nectar or cane sugar, equipment, natural colours (matcha tea, turmeric, beetroot sugar), texturing agents (agar agar, tapioca), natural flavours (essential oils, fruit syrups and purées).
Then come 24 recipes for “Boiled sugar sweets and caramels”, (Strawberry lollipops, Mint pastilles, Hard salted caramels), “Fruit and flower sweets” (Cherry marshmallows, apple chips, Crystallised flowers, Raspberry jellies etc.), “Dried fruit sweets” (White nougats, Pralines, Almond paste), and “Chocolate sweets” (Chocolate bar with puffed cereals).
Available from our partner site: https://www.librairiegourmande.fr/bio-et-nature/3476-l-atelier-des-bonbons-bio.html?search_query=confiserie+bio&results=4
The Cité internationale de la gastronomie et du vin has opened its doors in Dijon, and with it a new campus for the Ferrandi school. Future cooks and pastry chefs will be able to train in 850 m2 of teaching spaces, in English and French.
Cyril Lignac opened his first pastry shop outside the capital at the end of April, settling in Saint-Tropez! The signatures of the house will be there but also creations specific to the Southern workshop: pavlova, thin pies, tropéziennes…
It’s already back! The Taste of Paris festival will be held from May 12 to 15, and as every year, the sweet scene is well represented. We will see pastry in all its forms: from the palace (with Anne Corruble, Mathieu Carlin Quentin Lechat or Pascal Hainigue), to the boutique (Yann Couvreur, Erwan Blanche and Sébastien Bruno d'Utopie and Julien alvarez for Ladurée) or even the new concept of digital pastry with Claire Heitzler!
La maison Zanin recrute pour son laboratoire de Sallanches un Second pâtissier en CDI – 39h. Toutes les informations ici !
La maison Ducobu, en Belgique, recrute sur différents postes. Toutes les informations ici.