Pastry Chef and Food Scientist specializing in molecular gastronomy. 12 years of experience in Michelin-starred pastry sections and R&D for ingredient manufacturers.
Elena Rossi combines classical pastry training from Paris with a degree in Food Chemistry. Her approach to baking is strictly scientific, focusing on how ingredients interact at a molecular level to create texture and stability. She is the expert authority on baking ratios, emulsion stability in mousses, and the thermodynamics of oven springs. Elena's articles demystify failures like seized chocolate or oily ganache, offering precise, chemically-sound solutions. She is passionate about teaching the precise mechanics behind the perfect brownie crumb or choux pastry rise.