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?
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 […]
“To pay tribute to these countries, we created the Raspberry and Lychee Madeleine XL. An entremet that celebrates one of the most prized fruits of the region: the lychee, a true delicacy for Asian palates” Jordi Bordas The Madeleine XL is not a traditional madeleine. It borrows the iconic shell-like shape — that evocative mold […]
Some chefs cook. Others research while they cook. Saïd M’Dahoma belongs to the second category. Known in the world of contemporary pastry as Pastry Nerd, this pastry chef combines an academic background in neuroscience with a technical and creative sensibility that has positioned him as one of the most compelling voices in today’s gastronomic landscape. […]
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