Sweet News

We recently got our hands on this beautiful pink callet from Callebaut (it’s technically strawberry chocolate), and of course, we had to make some desserts with it. 🍓 At first,...

There’s something quietly satisfying about making choux pastry.It’s simple, just a fews ingredients, but it teaches you everything: timing, texture, trust in your hands. We make this dough every morning...

At Eclair at the Bay, we’re always playing with pastry, taking it beyond tradition. While choux is typically reserved for sweet éclairs and profiteroles, this dough is wonderfully versatile and...

This Easter, we’re celebrating with something light, elegant, and a little bit nostalgic: our Mini Strawberry Chantilly Pavlova Nests. Crisp on the outside, marshmallowy on the inside, and topped with...

In our latest video (link here), we showed how to assemble our Fraisier cake. If you are unfamiliar with what a Fraisier cake is, it's a classic French strawberry and...

Some desserts are just sugar and fluff, gone in a bite. Others carry history, culture, and a damn good story. Medovik is one of them. Born in imperial kitchens, perfected...

If there was ever a year to treat yourself to something special, this is it—and what better way to celebrate than with an unforgettable cake? At Eclairs at the Bay,...

If you’re looking to elevate your baking game, this chocolate rocher profiterole recipe is a must-try. With a crunchy chocolate and nut glaze, creamy chantilly filling, and a touch of...

When it comes to weddings, desserts are always the highlight! Whether it’s the moment you cut the cake, a lavish dessert table, or late-night sweet treats, getting the right amount...