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Pastry Chef & Chocolatiers Video Tutorials

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  • How to Prevent Fat Bloom
    September 7, 2020 Nicolas Esnault

    How to Prevent Fat Bloom

    Come closer look at these pralines.  Here, the pralines are very shiny. This is what we are looking for. These are not shiny at all. This is fat bloom  Fat bloom will appear like a white, greyish bloom on your chocolate, In itself,...

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  • Raspberry Tart, Baked by Anna Olson!
    August 31, 2020 Nicolas Esnault

    Raspberry Tart, Baked by Anna Olson!

    Now frangipane is a creamy almost cake-like almond filling and you need that Pat Sucree crust to hold that filling inside so I've started it here in the mixer you can make Pat Sucree by hand with electric beaters but that initial step of creaming the butter and sugar is important. 
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  • How To Use Silicone Cupcake Cases
    August 25, 2020 Nicolas Esnault

    How To Use Silicone Cupcake Cases

    Hello my name is Joe and I am a professional Baker and decorator at the indulgence cupcakes company and today I'm going to be showing you how to use a silicone cupcake mold. There are two ways to use a...

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  • The Most Fool-Proof Macarons You'll Ever Make - Tasty
    July 13, 2020 Nicolas Esnault

    The Most Fool-Proof Macarons You'll Ever Make - Tasty

    Macarons are one of the most popular but also most challenging desserts to get right. We spent many months and made dozens of batches and the pursuit of trying to find a recipe and some foolproof techniques to help you do it right the first time.
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  • Covid-19 Baking Activity at Home with Your Kids
    May 9, 2020 Nicolas Esnault

    Covid-19 Baking Activity at Home with Your Kids

    Hi. Today I’m gonna be showing you how to make a cake. It’s for someone special. First, we’re going to sift together the dry ingredients. First we have the salt then a teaspoon of baking soda, two teaspoons of baking...

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  • How to make delicious truffles?
    March 20, 2020 Nicolas Esnault

    How to make delicious truffles?

    Chocolate ganache is a versatile tool for pastry chefs but it’s also at the heart of chocolate truffle. A one-to-one ratio of cream to chocolate.
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