Author: Juliette Le Roux

I still remember the first time I tried the seeding method for tempering chocolate – it was like a little…

I still remember the day I realized that mastering emulsion wasn’t about following a secret recipe, but rather about understanding…

I still remember the first time I attempted to create a sugar sculpture – it was a disaster. The sugar…

I still remember the first time I attempted to make syrups and sauces from scratch – it was a disaster.…

I still remember the first time I stepped into a professional bakery – the aroma of freshly baked croissants, the…

I still remember the first time I tried to pipe a perfect border on a croquembouche – it was a…

I still remember the first time I attempted to create a croquembouche – it was a disaster. I had followed…

I still remember the first time I attempted to make caramel – it was a disaster. The sugar crystallized, the…

As a chocolatier and pastry consultant, I’ve often heard that mastering a guide to laminated dough is a daunting task,…

I still remember the first time I attempted to make meringue – it was a disaster. I had read all…