The Confections
FOOD
of Elena Krasnova
“I consider the pastry as a fourdimensional art – you have a form and it gets completed with the taste. I always imagine the form first and then I think what will it taste like. I think it is important for the dessert to look good but even more important to taste good after. Otherwise you will be left with the taste of disappointment. I always work with the best ingredients – this is a key to a good final product. Fresh seasonal fruits and good quality chocolate that what makes a difference at the end.”
four-dimensional you have a form
The True Art of Sweet The Confections of Elena Krasnova
by Andrea Bell
and it gets completed with the taste. work with the best ingredients
Born and raised in Russia during a time when pastry art was not considered a career for a stable future, Elena Krasnova had graduated from two universities and had a totally different professional life in an office before turning to her true passion– pastry art. When her family moved to Vancouver, Canada, the city she now calls home and the location of her shop Mon Paris Patisserie she was only 23, but decided after seeing a pastry competition on television that this was her calling.
I consider the pastry as a fourdimensional art. Always an artistic person at heart, often painting and showing her work, she realized that the world of sugar sculptures and chocolate was an art form that she was drawn to. She started with cake decorating but felt that she would be most fulfilled in learning from the masters and she moved to France to study at Ferrandie Ecole Française de Gastronomie in Paris and complete
Fresh seasonal fruits good quality chocolate
her diploma. This opened an entirely new world her Facebook page and giving classes to people of techniques and a history infused with what so they could as well feel the joy of making was the foundation of the industry. She found something beautiful by their own hands. mentors and a community of chefs that she Her unique recipes have been published in could belong to. Baking & Pastry North American magazine and After completing the program she stayed for an LUCID dessert magazine. She is on the board extra year to work and gain as much experience of directors of the not-for-profit organization, Pastry Association of Vancouver, a newly as possible with the French masters. created association with the goal of uniting the Elena constantly is constantly learning more by pastry community within the city and providing travelling to different schools in North America. professional health advice and support to the The Valhrona School of Brooklyn, Cacao Barry pastry cooks. Academy in Montreal, Jean- Marie Auboine Chocolatioer in Las Vegas are on her CV and she Miss Krasnova is dedicated in her own boutique has learned from such great chefs as Antonio to serving high end sweets, revisited classics Bachour, Melissa Coppel, Scott Green and Jean and best quality pastries to her customers Michel Perruchon, owner of Paris based pastry and guarantees that a visit will always yield school Bellouet Conseil. She brings her new the most exquisite experience in confection experiences home to her patisserie to share with possible. Images Courtesy of Elena Krasnova patrons. Elena is an avid enthusiast of both learning and teaching the art, often sharing her recipes on
http://www.monparis.ca/ www.facebook.com/ ElenaKrasnovapatisserieadventures/
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