s the great author once said:" What's in a name? That which we call a rose by any other name would smell as sweet!" That's cool, I agree with that! However - what about the taste? If - for example - I create a rose out of fondant, would the taste also be sweet? You bet!

ecorations made of chocolate are the most beautiful and sophisticated display of pastry chef’s skills when done properly, but they are also fun to make! That’s what I like the most about being a pastry chef – you get to play with chocolate all day long and on top of that – you get paid! It’s a sweet life!

ne thing that always takes my breath away is a display of those perfect French-style decorated entremets [ɑ̃tʁəmɛ] (for modern pastry chefs, an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts)! That glossy glaze and delicate chocolate piping on the top, ah, be still my heart!

id you like playing with modeling clay when you were a kid? Well, playing with rolled fondant will be even better because you can eat your creations! And how fantastic is that?]]> https://pastry-maestra.local/decorating-techniques/caramels-secrets-revealed/ Sun, 09 Aug 2015 09:57:49 +0000 https://pastry-maestra.local/?p=5274 A

s it is often the case in the history of sweetness, the origin and/or the inventor of some delicacy that is widely popular today is - unknown. Same goes for caramel.