Invented in the first half of the 18th century, the “Baba au rhum” is a great classic of French pastry-making, of which there are several variations. It’s a dessert consisting of a brioche cake drizzled with rum and generally accompanied by chantilly or crème pâtissière, and fresh or candied fruit. What better way to celebrate the start of spring than with a new take on an emblematic French pastry? The classic Baba au rhum becomes Baba aux agrumes (with or without rum)!
Bassinage is a crucial step in the bread-making process. It involves adding water to the flour at the beginning of kneading to form the bread dough. This hydrates the flour and begins to form the gluten network that gives bread its characteristic structure and texture.
Very popular in France, puff pastry is used in the kitchen to make sweet and savory dishes such as croissants, pains au chocolat, tarts, vol-au-vent, and many other recipes. Discover the recipe from Bakery Distribution Warehouse…
French flour is recognized worldwide for its quality and reliability! By choosing French flour in the USA, you can take advantage of this worldwide reputation and benefit from the expertise that French millers have developed over centuries of baking tradition. But beyond the reputation, what are the 6 good reasons to choose French flours in the United States?
Easter is associated with many traditions around the world, and one of the most popular is the tradition of giving and eating chocolate and other delicacies. Here is a gourmet recipe with chocolate, eggs and hazelnuts for you to test!
The French croissant is known all over the world as one of the most emblematic pastries of French cuisine. This delicate croissant-shaped pastry has a flaky, buttery texture and a rich flavor that has captivated taste buds for generations. Discover the recipe…
Autolysis in baking is a technique whereby flour and water are mixed together and left to rest before yeast and salt are added. It’s a valuable bread-making technique that helps improve dough quality and the characteristics of the final product.
A French Brioche to share with your significant other on a special occasion. A recipe by Christian Gillet, Pastry-baker trainer – French Baker Champion – BakeLabRC consulting. A professional baker’s recipe…
The baguette holds a special place as one of the most iconic symbols of French cuisine. Its long, slender shape and crispy crust have become synonymous with French bakeries and dining culture worldwide. Here is Traditional French baguette recipe…
Flour has been a key component of the world’s diet for centuries, whether for baking, pastry-making. But there is a wide variety of flours. They don’t all have the same specific characteristics and are not all dedicated to the same uses, so it’s sometimes difficult to find your way around.
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