pastry TECHNIQUES

B·Concept/Courses

What is the B·Concept pastry and Formulation Program like?

If you want to know all the details of this exclusive training, we will tell you about the pastry and Formulation Program...

Read more
Events/Recipes

How to use dairy products in pastry recipes

When we work with dairy products in pastry recipes as the main flavor in an elaboration, there are certain parameters that we must...

Read more
B·Concept

Let’s talk about pectins: a key natural gelling agent in vegan and vegetarian pastry

In previous posts we have talked to you about inulin and citrus fibres, healthy and nutritional ingredients that help us to...

Read more
B·Concept/Webinars

How to make a perfect chocolate mousse?

Undoubtedly, chocolate mousse is one of the most sought-after recipes and the one we are most often asked about....

Read more
B·Concept/Webinars

How to make creamy and appetizing low-fat pastry? Let’s talk about creaminess

The assumption that in order to make creamy pastry means to use huge amounts of fat is very common one, but it is also incorrect...

Read more
B·Concept

Back to school: More technical books for pastry chefs

When we published our selection of eight technical books for pastry chefs almost a year ago, we didn't expect the post to...

Read more
B·Concept

Eight technical books for pastry chefs

Although there are many - seemingly endless - pastry books filled with recipes from the world's top chefs, at the end of the...

Read more
B·Concept

Beyond the lines of traditional pastry: Redefining the concept of creaminess

Creaminess is one of the most important textures and has always been associated with the use of large quantities of butter, cream,...

Read more
B·Concept/Recipes

Yuzu Nougat

Yuzu nougat is one of our star nougats. The mixture of chocolate with a citrus fruit as special as...

Read more