On dates such as Easter, the pastry shop becomes an ideal setting for technique and art to coexist. Inspired by the iconic Fabergé eggs, this Easter Egg is born, a proposal that combines precision, contrast of flavors and great creative freedom in its finish.
This recipe features two key technical components:
We know our community is full of talent and innovation. That’s why this recipe is presented step-by-step, so you can easily recreate it in your pastry lab. But the most exciting part? The decoration is yours to personalize—experiment with shapes, arrangements, patterns, and colour palettes.
This Fabergé-inspired egg is more than just a technical challenge: it’s an invitation to craft your own edible jewel.
Will you dare to try it?
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
Every July 30th, the entire world celebrates World Cheesecake Day, a dessert whose origins stretch back to Ancient Greece, where it was already delighting palates long before becoming the star of contemporary patisserie windows and celebrations. The story begins specifically in 776 BC, on the island of Samos, where cheesecake was used to nourish athletes […]
For the third time this year, Jordi Bordas has created a dessert designed specifically for the Asian market. And he does so, once again, without giving up the promise that already defines this series of recipes: *less sweetness, more fibre, lactose-free and gluten-free. Exotic Forest proves that reformulating doesn’t mean taking away, but rather building […]
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