Signature Fruit, Christophe Domange’s pastry method for simplifying fruit recipes

Christophe Domange, world ice cream champion in 2018, and French ice sculpture champion in 2019, became part of IRCA group as ‘The Signature Collection’ Corporate Chef in 2023, heading up brands such as Ravifruit, Domori, Cesarin, and Dobla.

In this new context, Domange has developed an interesting approach to simplification and optimization in the world of fruit, with the aim of making the pastry chef’s work easier. In so good..magazine 35, he reveals the keys to his system and provides practical examples of its application through attractive pastry creations.

Discover so good.. magazine 35

Signature Fruit, Christophe Domange’s method

The Signature Fruit method is based on a simple but powerful principle: a stable and natural base confit, designed to serve as a base for different uses. 

In just a few steps, this confit can be turned into a light mousse, a fruity cream, delicious whipped cream, or a glossy glaze. With less sugar, less fat, and more consistency.

Steps to create basic recipes with all the flavor of fruit, simplifying production processes and saving time:

1. Create a plein fruit confit with a minimum number of ingredients, easily available, and with zero or minimal additives.

2. The confit must be firm and must also be the base for other creations (crémeux, whipped fruit cream, mousse, and glaze).

3. The new confit is made up of the following ingredients: fruit purée, sugar, potato starch, and gelatin. For certain fruits, such as citrus fruits, inulin is added to provide texture and fiber, improving creaminess and contributing to the evolution of energy values.

4. The rest of the base recipes are created using this confit.

If you want to discover steps to make a fruit confit crémeux (confit + a small amount of 35%-fat cream), consult the magazine.

Also in so good.. magazine 35 you’ll find an interview where Christophe Domange defines the perfect dessert, future pastry trends, and his limits when creating a new recipe, as well as these creations.

Unconventional pâtes de fruit

Five years ago, Domange thought about how to reduce the sugar (sucrose) content to achieve a more intense fruit flavor. Cost was also taken into account. This is how the new ‘Signature Pâte de Fruit’ method
was born.

Discover the details and numerous practical examples in so good.. magazine 35