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Monthly Archives: February 2019

Home » 2019 » February
How to balance pastry cream
12 Feb 2019

How to balance pastry cream

by Loris Oss Emer | posted in: Technical pastry notions | 0

  Pastry cream is a base for both Italian and international pâtisserie; it has a wide variety of uses in … Read More

Balanced combination of semifreddi and parfait
1 Feb 2019

Balanced combination of semifreddi and parfait

by Loris Oss Emer | posted in: Technical pastry notions | 0

Balanced combination of semifreddi and parfait Ingredients   I have already written about semifreddi in a post dedicated to the … Read More

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Categories

  • Baking recipes
  • Biscuits recipes
  • Bread Recipes
  • Dessert in a glass recipes
  • Ice Cream: production process and maths
  • Mirror glaze
  • Modern cake repices
  • Plated dessert recipes
  • puff pastry
  • Senza categoria
  • Shortcrust pastry
  • Sponge cake
  • Technical pastry notions

About me

Loris Oss Emer was born in Trento in 1973. After attending Hotel school, specializing in pastry, he managed the family bakery until 2006. In that year he left job as a freelancer to teach, becoming an “arte bianca” teacher at “Istituto di Formazione Professionale” in Levico Terme (Trento), where currently works. Since March 2015 he has been taking care of the “Pianeta Dessert” pastry blog and application (for smartphone and tablet), trying to make this art accessible to everybody

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