With unique content for bakers, pastry cooks, chocolatiers and ice-cream makers. This edition's theme is growth, featuring "Les Artizans" and special techniques for piping whipped cream.Download this edition
Recipes for bakers
Find culinary inspiration for a new creation here. Developed by and for professional bakers and pastry chefs.
Tart Pear & Timut
Almond shortbread, blackcurrant confit, pear compote, delicately mounted pepper ...
Profiteroles with pecan praline
Soft creamy puffs topped with creamy pecan and mascarpone whipped cream.
Sponge with pecan cream
Sponge cake with pecan cream, vanilla crumble, and whipped ganache with vanilla ...
My Japanese garden
A sweet biscuit topped with chestnut cream and strawberry pearls scented with va...
Chocolate meringue with dark chocolate crémeux, vanilla cream and dark chocolate...
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