Le Céleste Pâtisserie

Le Céleste Pâtisserie Our mission is to promote pastry skills and pastry and baking knowledge. This is a sharing platform Hello everyone. I hope my readers do love what I share. Thanks

First things first, I do not own a patisserie/pastry shop/cafe as of now. The name of my blog/website, “Le Céleste Pâtisserie” means The Heavenly Pastry (please do pardon my French). My wife came up with this blog name

My name is Pradyumna. I am currently working as a Pastry Chef Lecturer/ Chef Trainer in Australian College of Applied Education, Perth, Australia. Being a Pastry chef by professi

on, I am starting this blog for all those pastry connoisseurs and baking lovers to share my experience in pastry kitchens and share your experiences as well. I am a contemporary pastry chef with a deep respect for the classical patisserie. So all those who love the smell of freshly baked cakes and breads, who loves to get their hands dirty playing with chocolate, eager bakers and any one who is a pastry chef/student/baker, I am going to discuss products, recipes and techniques here to the best of my knowledge. My mission is to promote pastry skills and share my knowledge. This is a sharing platform and I encourage open feedback and questions. I get my inspiration and knowledge from some great chefs and I am just paying it forward.

Jaffa 3.0. Flourless Madeira cake, Cointreau and dark chocolate mousse, orange “marmalade style” jelly, caramel glaze, c...
29/12/2019

Jaffa 3.0. Flourless Madeira cake, Cointreau and dark chocolate mousse, orange “marmalade style” jelly, caramel glaze, crystallised macademia .

Tomato and basil OG. The cross section shows the yellowish crumb. 100% hand laminated and rolled. Still dreaming of a d...
05/03/2019

Tomato and basil OG. The cross section shows the yellowish crumb. 100% hand laminated and rolled. Still dreaming of a dough sheeter though. For a big flavour punch, I have add chopped sun dried tomato, dried basil and tomato soup powder to the dough recipe. 50% butter ratio, 8 hours poolish ferment and 24 hours detrempe bulk ferment

@ Perth, Western Australia

Lemon cremeaux , olive oil sponge, mascarpone mouse, walnut crumble cubes , Nevea White chocolate glacage ...
19/02/2019

Lemon cremeaux , olive oil sponge, mascarpone mouse, walnut crumble cubes , Nevea White chocolate glacage

Beautiful day, sunny and calm waters. My compressed Granny Smith glass apples steeped in rum and lime. Texture is of can...
15/08/2018

Beautiful day, sunny and calm waters. My compressed Granny Smith glass apples steeped in rum and lime. Texture is of candied fruit without the sweetness. The anatomy of an Apple. Thinly sliced, macerated in sugar, vac packed and compressed for 60 seconds in lemon juice and rum. Can see the cellulose wall structure and veins of an Apple. Ready for my Apple 🍏 Tart

Address

Perth, WA

Website

Alerts

Be the first to know and let us send you an email when Le Céleste Pâtisserie posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Le Céleste Pâtisserie:

Shortcuts

Share