La Tarte aux Pommes by Phillipe Conticinni
An ultra-modern tart in its refined, graphic and natural look. We lay our eyes on it, and we have only […]
Category: Blog
11 Essential Cocktails for Your October Parties
The summer is about to go and we start to prepare for the next season AUTUMN. It’s the time of […]
J’adore la fraise, by Claire Damon
‘An obsession, playing with textures and flavours around strawberry.’ When passion for the craft, respect and devotion to what nature […]
The Best Pastry Shops in Barcelona: Cakes, Croissants and more
Many ask us what to do during your stay in Barcelona when you come to one of our courses or […]
5 Tips for Baking Biscuit
If there’s one thing we know for certain, it’s that many bakers find classic sponges equally delightful and intimidating! Here’s […]
L´hymne Recipe by Shigeo Hirai
SHIGEO HIRAI Propriétaire et chef exécutif de la pâtisserie et chocolaterie l’Avenue et Brand Ambassador Les vergers Boiron Shigeo Hirai […]
How To Make Italian Meringue + Tips To Get It Right
The Italian meringue, the most stable of all meringues, is made by boiling sugar syrup and adding it to whipped […]
How To Make Swiss Meringue + Tips To Get It Right
The Italian meringue, the most stable of all meringues, is made by boiling sugar syrup and adding it to whipped […]
RECIPE: French Meringue Kisses + French Meringue Tips
These French meringue kisses are incredibly easy to make, requiring only 2 ingredients. Plus get tips on how to work […]
The Difference Between French, Italian & Swiss Meringue and How To Make Them
Learn the difference between the 3 types of meringue – French, Italian & Swiss, and get tips on how to […]