Sugar makes pastries sweet. But the story doesn’t end there. Sugar has more to offer. Let’s take a closer look. Continue reading
The main reasons for using milk in baking are: Continue reading
Flour is used all the time in baking. It does not contribute to the flavor of the pastry. But its physical properties are essential: Continue reading
Eggs are a wonder of nature. Let’s see why egg is such a useful ingredient in baking.
A traditional pastry from the Basque region. The surface often is carved with beautiful patterns. Continue reading
The perfect combination of mascarpone, coffee and almond flavors on a soft biscuit with dried fruits. Continue reading