Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes.
Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.
This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.
Everything that has to do with Modernist Cuisine is already synonymous with innovation and admiration, especially since they presented their work par excellence on the science of cuisine. But now they are back in the spotlight thanks to pastry chef