Amaury Guichon

That's where the science really kicks in.

on taking basic raw ingredients.

You take flour by itself, a spoonful of flour is not very pleasing, a spoonful of sugar is too sweet, salt is too salty, bite into a lemon, it's too sour.

Making the recipe, having the ingredients collide together to create things that give you a good taste, is really what I like to do.

I mean, before all the chocolate showpiece took off, because social media is very visually oriented, so I used to put a special emphasis on it.

I own a school.

I travel the world and teach pastry.

So I have created, over the last decades, multiple pastries.

One of my favorites is the coffee clock.

It's coffee, chocolate, a strong espresso paired with a strong 80% chocolate that looks like a clock, a little piece of jewelry.

What you see on the screen are some of the elements that go into the composition of the desserts.

This is just a few snippets, but in reality, it takes about two days of craft for all the elements to fully rest and have the best textures.

And it's true that not a lot of people know that.

But when I started, my social media channel was actually to raise awareness on how much work and power that goes into the making of pastry that justified the price.

I often hear people complaining about the price of pastry.

Five dollars for an eclair, it's too expensive.

And it's true.

But people go to nightclubs and spend 35 dollars on a mojito.

And I wanted people ... It is true.

Our crafts are so beautiful and so amazing.