Praliné, not to be confused with American pralines, first made it’s appearance in pastry history in the mid to late 1600’s. It has since become a paramount ingredient in French pastry. You can easily buy praliné at any major pastry supply store in France. Most …

As a pastry student, crème pâtissière or pastry cream is one of the most important elements that you learn. It is the base of so many different recipes! You’ll need it for a lot of tarts, cream fillings for eclairs, crème mousseline, for fraisiers, etc …

Show of hands, who loves caramel? Okay, so let me tell you a funny story. When I was a kid, I hated caramel. I saw nothing appealing about that overly sugar candy that got stuck in my teeth or the drizzle that was often mixing …