Tag Archives: pastry

Canelés de Bordeaux

Mini Canelés

Canelés are great little pastries originating from Bordeaux. The legend has it that it was first made by sisters from the Annonciades covent in Bordeaux in the 16th century, and that its tubular shape gave it the name of canelé (= cane).

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Sydney Pastry Club at the Bathers Pavilion – Balmoral

“Pastry is all about creativity, sharing and generosity.”

This is the motivation behind the creation of the Sydney Pastry Club by Fabien Berteau, pastry chef at Park Hyatt, and Elerig Liguet, from Deshel Foods.

As stated on their Facebook page, the idea behind this club is “to showcase Sydney Pastry Chefs’ skill and imagination” by getting them to revisit dessert themes (eg. Meringue Lemon Tart, Gateau Opera, the Baba, Black Forest…). Chefs have two months to design their idea and to come up with their very own creation, which they will bring to the meeting for the other members to taste. Fabien insists on the fact that it remains very friendly & informal and that it is in no way a competition: “We’re just having fun.”

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M.O.F. Bruno Pastorelli Pastry Presentation


Bruno Pastorelli’s Raspberry Macarons – May 2010 Presentation

Lately we have witnessed a revival of the pastry discipline in Australia, as well as an increased interest from the public, particularly with the recent Macaron craze and Masterchef/Zumbo-mania, which is all very good news!

Two weeks ago at work, we had the pleasure of welcoming “Meilleur Ouvrier de France” Pastry Master Bruno Pastorelli, back in Sydney to show his latest creations. He also represents DGF Industries (a leading French supplier in pastry products), for whom he researches, develops and creates new products and recipes, gives presentations all over the world and teaches as well at the DGF International Culinary School… a busy man indeed!

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Taste Baguette – Surry Hills

One of the things I missed most about France when I arrived here 6 years ago was good bread and croissants. I didn’t mind the rectangular loaves and toasts, but after a while I was really craving a good old crunchy baguette. I don’t want to mention the first croissants I came across, some horrible, tasteless dough molded into a vague croissant shape, bouark!

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Australian Pastry Team 2010 Presentation


I don’t know if a lot of you watched the documentary “The Kings of Pastry” on SBS a few months ago. It follows Pastry Chefs in their journey to obtain the sought-after M.O.F.  title (“Meilleur Ouvrier de France” = Best Craftsmen in France) during a gruelling 3-day competition held in France every 4 years.

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