Archive for the 'All about Pastry and Desserts' Category
• September 16, 2009 •
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Posted in All about Pastry and Desserts, Pastry and Desserts in France
Tags: autolyse, autolysis, autolyze, baguette a l'ancienne, big holes in bread, delayed cold fermentation, enzymatic action on bread, enzymes, Gluten, Peter Reinhardt, Pont Neuf, Raymond Calvel
• July 6, 2009 •
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Posted in Pastry and Desserts in France, Uncategorized
Tags: griottes, montmorency, palerme, Paris, Patisserie, pistachio mousse, puffed rice croquant, sable, sour cherry
• June 29, 2009 •
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Posted in Pastry and Desserts in Spain
Tags: azuki, chocolate, daifuku, green tea, japanese pastry, koshian, maccha, manjari, Matcha, mochi, uji city
• April 1, 2009 •
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Posted in Pastry and Desserts in Japan
Tags: A tes souhaits, Acidule, blueberry, Cake, Chef Hideki Kawamura, Hidemi Sugino, Hironobu Tsujiguchi, Japan, japanese seasonal cake, Kinkan, lemon curd, Mont St Clair, mousse, nishi-ogikubo, pasteleria totel
