Pastry Chef Articles
Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Essential Ice Creams, published by So Good and Grupo Vilbo.
A fun dessert with which the French chef has opened his second shop in Japan.
Ikarus is as an scenario from which to observe the most heterogeneous trends in cuisine. There is nothing like proving it by reviewing some of the sweet dishes that have been seen in the Austrian restaurant in 2016 by greats chefs: Dominique Crenn, Sang-hoon Degeimbre, Marc Haeberlin, and Vladimir Mukhin.
The Catalan Easter monas arrive at the Chocolate Academy in Barcelona.
Adam’s originality is once again evident in this collection for lovers of chocolate and fun.