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Recipes from the petit fours seminar                     
jiyeon designer chef bags

Chef Interviews

Jean-Jacques Granet
Luis Amado  coming soon


Strawberry Gelee, Yuzu Yoghurt Mousse
Avacado Ice Cream
Pistachio Florentine
Pan De Elote (Sweet Corn Bread)

Competition Corner

Updates and news from Pastry Competitions

Photo Galleries

The Making of a Sugar Showpiece
Pastillage Showpieces
Airbrushing Pastilage
2007 National Team Pastry Championship
2006 World Team Pastry Championship
2006 World Team Pastry Championship (degustation)
2005 National Team Pastry Championship
2007 Culinary Casting Challenge
Stephane Treand MOF Sugar Casting Class
Susan Notter Calligraphy Casting Demo
Chris Northmore CMPC Plated Desserts
Stephane Treand MOF Air Brushing Demo
2008 Sugar Art Casting Challenge
2008 World Team Pastry Championship petit gateau

News Stories

Luc beaudet modern petit fours

Artisan Bread seminar with Patrick Jacquot of the croissant Bakery

Geoffrey Blount wins the Joseph Amendola Outstanding Member Award

Heather Hurlbert Named Southeast ACF Pastry Chef of the Year

Results are in from The 2008 Sugar Art Casting Challenge

The Sugar Art Casting Challenge Promo

Pastry in Europe is now available

Lionel Clement from the Wynn Hotel in Las Vegas, Nevada, has won the USA national selection for the World Chocolate Masters

Chef En-Ming Hsu named Chef Instructor at the French Pastry School.

Dimitri Fayard named Chef Instructor at the French Pastry School.

Results for the 2008 National Bread and Pastry Championship that took place in Atlantic City, New Jersey, USA

Winners and more info about the Asian Pastry Cup

Blown Sugar photos and technique overview featuring Laurent Branlard

Naomi MIzuno Is the 2007 World Chocolate Masters Winner





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Pistachio Buttercream

30 oz. Italian buttercream
4oz. Agrimanta pistachio paste


3# 8 oz. couverture chocolate
8 oz. corn syrup
3# 8 oz. heavy cream
8 oz. butter

1.Boil the heavy cream and corn syrup.
2.Pour the cream over the couverture
3.Add the butter and mix until well blended
4.let the mixture stand at room temperature until set. Joconde Biscuit


1# 2 oz. Almond flour
12 oz. powdered sugar
1# 8 oz. whole eggs
3 oz. butter
4.5 oz. bread flour
1# egg whites
9 oz. granulated sugar

1. mix the first 3 ingredients in a mixer at second speed for about 15 minutes. add the flour just before stopping the machine.
2. melt the butter and let it cool.
3. make a meringue with the egg whites and granulated sugar.
4. pour some meringue into the first mixture.
5. incorporate the meringue and then add all of the mixture to the remaining meringue and fold delicately until incorporated.
6. Fold in the melted cooled butter

Mousseline cream (pistachio)

1 vanilla bean
1 Qt. milk
1# sugar
8 oz. egg yolks
4 oz. elsay powder
1# butter

1. Boil the milk with 1/2 the sugar and the vanilla bean.
2. Blend yolks, sugar and elasay powderin a separate bowl.
3. Temper the milk into the yolk mixture.
4. Bring to a boil and then cover and cool down quickly.
5. Once the cream is completely cold , whip it in the mixer and slowly add the room temperature butter.
6. Add pistachio paste to taste.













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