How to pronounce “pastry” in English

Yes. So pretty, in a relatively short amount of time, you've become a world renowned chef and pastry chef recently recognized on April 2017 as the World's BestPastry Chef. Kind of let's start with your journey and how you decided this was your profession that you want to pursue.What was that inspiration and spark that decided pastries and desserts are the way I'm going to head?

And precision started with pastry chefs.Pastry chefs cannot live unless they do it precisely.My pastry chef does things.

they were making. And I came to think of it as a parallel universe to all of those beautiful patisserie,pastry shop desserts that I showed you.Here's what my friends were serving at home and to their dearest friends-- moi, one of them--

time -- invited chefs to cook at the White House for these big events like that -- they're introducing, not the invited chef first, but the chef of the White House first, then thepastry chef of the White House, then the invited chef because those first two people are the ones that actually make that event happen. We just are there to make our food and getthe flavors right and all that. They produce the event, because they know how to do it. And there's so much protocol.

whole flax seeds golden flax seeds although you could use Brown flax seeds and also ground flax and flax becomespastry bag and it has a little tip on it a little tip like this right you can put

Repair, executive chef of Leerna Den is here to talk about his new book on the line and he is joined by his acclaimedpastry chef, Michael Lasconus. Uh I'd like to share some background information on both of these gentlemen.Erica Pere is grateful for his early exposure to two cuisines. He was born in Antib, France, then moved as a young

outstanding pastry chef by the James Beard Foundation. In his 5-year tenure as pastry chef at Tribute in Detroit,Pastry Art and Design twice named him one of the best 10 pastry chefs in America. Now at Leernaden since 2004,Eric is quoted as saying, "Michael's sensibilities perfectly complement the Leernardin style of light, inventive,

and and when we wanted information you had to go to the library and you hope they had the book there because you knowum pastry with uh sweet potato Brandy dough filled with with uh ground ground pork with cinnamon and spices really

For example, we had, I will say, my pastry chef is about probably four, sometimes five months.In pastry, what we do, we take an idea.And then we create our own vessel.

Pastry chefs cannot live unless they do it precisely.My pastry chef does things.It's 6 and 7/8 cups of flour.

So one thing you might not know about Bill is that, if given his druthers, he would have actually not beena pastry chef but a heavy metal musician, right?Just rock and role in general, yeah.

So you guys can see this, right?Best pastry chef in the world is Pierre Herme.

Well, let's give another example. One, half-pastry,no pastry.This seems to have been created 500 years ago. It's

with fat. And I know it sounds sort of disgusting, no it doesn't, you like the idea, but think about the croissant. What croissant dough, if you know it? It's, it's, you flat out, you rollout pastry and put a lot of butter inside and then you roll it again and then you spread it, so I can call it "Yemenite croissant." And you can have it with also hardboiled egg,something you could make in advance and grated tomatoes. So, this is another example of breakfast food that turned all Israeli favorite.

Lasconus produces delicate desserts that are an elegant balance of art and science. In 2007, he was awardedoutstanding pastry chef by the James Beard Foundation. In his 5-year tenure as pastry chef at Tribute in Detroit,Pastry Art and Design twice named him one of the best 10 pastry chefs in America. Now at Leernaden since 2004,

on which one works best for you a lot of chefs will have a different brand that they work with and every time we bring a new chef in ora pastry chef they want to work with their brands but all of these are just great for home bakers and I think youcould get them pretty much anywhere at Whole Foods even yeah the other things you want to look for we want you to go

And that informality to me is also just about I want to be seen as a guide, as someone that's like helping people and makingbaking a pastry more accessible and less of an anxious pursuit.So yeah, I think all of it is in service of reaching people where they are and helping them, guiding them

Makes sense. So part of the title is simple recipes.seeing what pastry chefs are doing.

When I graduated pastry school, I wanted to be as creative as possible because I hadn't exercised that part of my brain at all.

If you're looking at something from Israel, the first two elements of the date are going to be swapped.Do we have a pastry brush?

But we hired a pastry chef.

And we started a pastry company.

or filling in a pastry bag, and puncture the cupcake, and just squeeze.

I got flat pastry boxes from the Clover Deli on 34th and 2nd, which was right across the street from my apartment

And I became the pastry chef for my mom's '70s dinner parties.

As a pastry chef, as a former pastry chef-- well, not former, I still make some nice desserts-- but, yeah, if you're making a cake, you need to be there

So I headed up pastry there for about six months, which is kind of like-- as I always say-- change is as good as a rest.

And this puff pastry is about a one foot square, about a 12 inch square.

I was working one of the most influential and renowned pastry shop in Paris at the time.I was the corporate pastry chef developing shops around the world.And it was a comfortable situation for me.

You could use a pastry brush dipped in a little water to do that.

d'angelus pastry chef she's been at babo for 15 years that's Mrs renzy right behind her Mrs Obama right next to her

moved over to pastry, right?

If you make pastry, you know-- thanks.

A pale pastry doesn't have flavor, and especially when we're talking about a whole grain.

So in pastry, you're always using egg yolks for the most part, and you're always trying to find something to do with the egg whites.

A lot of other pastry chefs, particularly vegan, will tell you don't bring the plant milk to a boil.

Whole wheat pastry flour is different from whole wheat flour.

And the pastry chef wrote happy birthday with the ganache, which is a bit thicker on the plate.

--is a great master of precision.And precision started with pastry chefs.Pastry chefs cannot live unless they do it precisely.

One of my pastry chefs-- for New Year's Eve at Commis, I let all my-- I don't write the menu at all.

Why would you do something like that?That's what pastry shops are for.So it was only after really years of living in Paris that I-- you know,

make at home. So financiers were created in late 19th century in Paris.There was a pastry chef who had a shop right across from the stock exchange, and every afternoon-- see, they didn't have Pauline and Charlie's and theycouldn't just go for pastries on campus-- so they would cross the street, go to the pastry shop, and get something to eat as their treat.

So this is really just an arts and crafts project.You buy the puff pastry, sugar, fold it, bake it-- beautiful.These are cookies, French cookies.

All these people with pastry angst should go and try to seek out this Lebanese or Turkish, or you can get it from many shops, pastry.

You have your pastry chef that is ready to serve two lemon tart.

My wife's a pastry chef.

She's also a pastry chef.

and her pastry chef, Lindsay Shere.

And so I did all the savory food in there, but-- So sort of on the savory side, but nowhere in a real serious cooking environmentuntil I got into pastry.So what's the most important thing Lincoln taught you?