G. Detou Mycryo Butter: The Simplified Tempering Guide for Pastry Chefs and Home Bakers Mycryo butter is one of the best-kept secrets among professional pastry chefs. This pure cocoa butter powder, developed by Cacao Barry, transforms chocolate tempering — the most dreaded technical step... Sep 2, 2026
G. Detou Gelatin or agar-agar: which one to choose for your recipe? A perfectly trembling panna cotta, a cloud-light bavarois (a classic French chilled mousse), a flawless mirror glaze… Behind every successful texture lies a well-measured gelling agent. But when it co... Sep 2, 2026
G. Detou How to Temper Couverture Chocolate: A Complete Guide to the 3 Methods Tempering chocolate is the one technical skill that separates a glossy, snappy coating from a dull surface that blooms within two days. It's not magic — it's applied crystallography. Cocoa butter exis... Sep 2, 2026
G. Detou Pink Pralines: Recipes, History, and the Ultimate Buying Guide Pink pralines are among the most iconic confections in French gastronomy. Instantly recognizable by their vivid pink hue and caramelized crunch, they are inseparable from Lyonnaise brioche and tarte a... Sep 2, 2026
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
