The Party Eclair


Strawberry and White Chocolate Eclairs

Dehydrated Strawberry, Violas and Strawberry powder

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Celebrity Chef: Part Dix!

13939315_10157310625555472_5889965338917218400_nGennaro Contaldo

I met him whilst at work at Jamie Oliver’s Fifteen Restaurant, London

Such a nice and super cool guy!

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My Basil Granita


Sweet basil and Chegworth apple juice

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My first plated (test) dessert creation


Raspberry infused poached peaches

Basil Jelly

Honey and cinnamon ice cream

basil powder, raspberry tuile, almond and cinnamon crumble.

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STPC is 5 years old!

Where is stefthepastrychef?! Whats happened?! Why did the posts stop?! What is stefthepastrychef doing now?!

So today has been 5 years since i started this stefthepastrychef blog page meaning its been 5 years since I started my pastry career! Wow time flies…

Since my last post in October 2015, I continued to work at Balthazar in London and I got promoted to Chef de Partie in Novemeber! leading up to and during the festive Christmas and New Year period was crazyyyyy! The restaurant was doing about 800 + covers or something crazy that each day in the lead up to xmas. For the pastry team, this meant dishing up lots of desserts including fruit mince tarts and Christmas pudding (which were bulk made). One of the coolest times was the mixing process of xmas pudding20150817_161356 20150817_162852Look at that pudding blob!

Behind the scenes, shift work was exhausting (eg. finishing midnight then starting early the next day at 7am), intense and demanding during peak, busy restaurant service times eg. Fri and Sat night with trying to pump out desserts as fast as possible with high stress levels and dealing with less intelligent being at times. I found it very hard to blog as I was both physically and mentally tired.

I just finished working at Balthazar after working there for 1 year. I decided that it was time to change and I would like to see other establishments as I only have this year left in London. I learnt heaps during my time here not only in terms of the difference in desserts (pastry shops vs restaurants) but also on the production side in terms of volume and organisation. I happy to say that my macaron making skills improved haha and we made some pretty cool plated desserts and afternoon tea.


Poached rhubarb, vanilla parfait, lemon posset, raspberry meringues and rhubarb foam


Caramalised bananas, chocolat tubes filled with earl grey chantilly,  praline candied nuts,

20160229_15123620160229_151205Well whats installed next for stefthepastrychef?!

…holidays in Italy and Malta! yay!

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My Naked Wedding Cake

10955587_10156183652035472_192900506373979343_n3 tier rustic style-naked wedding cake for my brother in Pai, Northern Thailand.

Handmade sugar paste peony flowers in lilac and peach pink*

top to botttom : cranberry & white chocolat/ vanille sponge & cream cheese filling/ coconut sponge with young coconut cream cake.

Designed, assembled and decorated by me.

*A big Merci to Pastry chef Margo for her help and support with teaching me how to make those pretty flowers!

Thank you to ‘Carrot on the Moon’ in Pai for their assistance and enthusiasm on the big day!


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Beautiful Butterflies for Afternoon Tea






imageAfternoon Tea Spring 2015 at Balthazar

Butterflies handmade from royal icing and isomalt

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