G. Detou Pistachio Cream: The Recipe That Will Transform Your Desserts (And Why the Pastry Chef Version Is Better) Pistachio cream has become the #1 obsession of French pastry-making since the Dubai chocolate craze swept through. Pistachio tiramisu, pistachio éclair, pistachio fraisier, pistachio tartlet — you can... Aug 3, 2026
G. Detou Mirror glaze: the recipe that shines like a pro pastry shop (and the secrets to making it stick) Mirror glaze is what transforms a decent entremet into a showstopping one. That smooth, lacquer-like layer that catches the light and gives modern desserts the jewel-like finish you see in the finest ... Aug 3, 2026
G. Detou Paris-Brest: the definitive recipe with mousseline cream and real praliné The Paris-Brest is one of those classics that everyone has botched at least once. Choux that collapses, grainy cream, industrial praliné (a paste of caramelized nuts) that tastes of nothing — the poss... Aug 3, 2026
G. Detou Homemade Chocolate Spread: The Real Praline Recipe That Puts Nutella to Shame Let's be honest: at some point, everyone has had a jar of store-bought chocolate hazelnut spread sitting in their pantry. The problem is what's actually in it — 56% sugar, palm oil, and a mere 13% haz... Aug 3, 2026
G. Detou Candied Fruits Recipe: Techniques and Methods to Make Them at Home Candied fruits are one of the oldest methods of preserving fruit — and one of the most delicious. A well-made candied fruit strikes a delicate balance: the slight crunch of crystallized sugar, the ten... Aug 3, 2026
G. Detou Tarte Tatin: the Authentic Tatin Sisters' Recipe with the Perfect Caramel Tarte Tatin is one of the most iconic French pastries — and also one of the most poorly executed in the blogosphere. The real thing, the one made by sisters Stéphanie and Caroline Tatin at Lamotte-Beu... Aug 3, 2026
G. Detou Soft and chewy cookies: the New York recipe everyone goes crazy for In New York, nothing in the cookie world is the same anymore. These enormous 150 g discs — crispy on the outside, molten at the center, packed with chocolate chunks — have become the global standard i... Aug 3, 2026
G. Detou New York-Style Cookies: The XL Gooey Recipe Levain Bakery-Style Since 1995, Levain Bakery on the Upper West Side has been selling monstrous 6-ounce cookies — crisp on the edges, gooey at the center, packed with chocolate chunks that melt with every bite. The line ... Aug 3, 2026
G. Detou Homemade Praline: the Pro Recipe with the Right Ratios Praline is what separates a decent dessert from a memorable one. This smooth paste of caramelized nuts concentrates within itself all the indulgence of a Paris-Brest, a gianduja, or a simple Sunday mo... May 21, 2026
G. Detou Candied Fruit Cake: The Perfect Recipe and Pastry Chef Secrets The candied fruit cake is a cornerstone of French pâtisserie, yet few people ever truly nail it. Fruits sinking to the bottom of the pan, a dry crumb, an overwhelming sweetness — the pitfalls are many... May 20, 2026
