Author: Juliette Le Roux

As I stand in my kitchen, surrounded by the sweet aroma of sugar and the gentle hum of my mixer,…

I still remember the first time I worked with isomalt – it was like discovering a whole new world of…

As a master pastry chef, I’ve seen many home bakers struggle with the age-old question: what is the difference between…

I still remember the first time I attempted to how to make salted caramel sauce in my tiny kitchen in…

I still remember the first time I encountered what is a simple syrup in a professional kitchen. It was during…

I still remember the first time I attempted to make fruit coulis in my grandmother’s kitchen. She would always say,…

I still remember the first time I attempted to make ganache for a drip cake – it was a disaster.…

I still remember the first time I attempted to make coffee-flavored syrups from scratch – it was a disaster. The…

I still remember the first time I attempted to temper chocolate – it was a disaster. The chocolate was dull,…

I still remember the first time I tried to temper chocolate without a thermometer – it was a disaster. The…