Pastry Blog & News
The great Recipe Book of Artesan Ice Cream serves up 16 recipes for white, dark and milk chocolate ice cream for today’s professional. With these recipes, a whole world of possibilities opens up for those who want to expand the range of chocolate ice creams that they offer, to test new combinations and to work with different coatings and cocoa powder.
Strawberries and Raspberries dominate the window displays at La Pâtisserie des Reves in creations where the fruits are presented in their natural states, in compotes and in juicy, milky combinations with a touch of acidity in which rhubarb plays an important supporting role. We are once again presented with a distinctive elegance and a worship of raw ingredients in their optimal state of ripeness.
Vilbo Group publishes the first great Artisanal Ice Cream Recipe Book, aiming to introduce professionals in the industry to the recipes of the world’s greatest ice cream maestros of recent years.
The multi-faceted Roberto Cortez brings his experimental meals to Seattle, conceptually organised into groups that he calls CR8, and continues to believe in the non-conventional as the source of his inspiration. In a display of astounding creativity he has returned to work once again with a diverse range of designers to present his hugely imaginative sweet and savoury dishes: a bottle of shampoo, blown glass and the Matrix film, for example, all form part of the conceptual world that he promotes and strongly defends.
Pastry cooking is all the rage in France, as evidenced by the imminent launch of the second season of the TV pastry competition of high standing. Ten professional pastry chefs will compete for glory to become the “Next Great Pastry Chef”, under the watchful gaze of Philippe Urraca, Christophe Adam, Pierre Marcolini and Christophe Michalak.
“The Art of French Pastry” written by Chef Jacquy Pfeiffer with Martha Rose Shulman won the James Beard Foundation Book Award 2014 in the Baking and Dessert category. Each of them received an engraved medallion, considered the highest honor for food and beverage professionals in North America.
Jordi Puigvert continues to be one of the greatest ambassadors in his field: the implementation of state-of-the art pastry workshops. This is demonstrated by his incomparable training schedule, which has recently taken him to Greece, United Arab Emirates and Singapore. Now that his book, Evolution, is published and doing well, he is responding to an increasing demand among professionals at the highest level in Asia and Europe.
Design is fundamental, not only to shape the presentation of a dessert but also for everything that accompanies it, which then assists gastronomy in taking a few steps nearer towards becoming a concept that is both artistic and commercial. Jordi Roca, from El Celler de Can Roca, is a specialist in introducing new concepts outside of his dessert creations, such as the take-away dessert or his “Rocambolesc” (ornate) ice creams.
Malaysia won the Cup with an impeccable chocolate piece representing a tin robot, snatching victory from the home team of Singapore, winners of the three first competitions, who finished second this time. Both will face each other again in the grand final in Lyon next January alongside other participants from the contest: Australia (third), China and The Philippines.