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Coffee David Briand Gluten Free MOF Title Orange Passion Fruit Recipes so good #21

Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David Briand

Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David Briand

L’École Valrhona is one of the most outstanding training centers in France, with a cast of young professionals who hoard great talent and a lot of enthusiasm. In the 2015 edition, we saw how one of its trainers obtained the title of MOF, Christophe Renou. In the latest edition, the one who has gained this recognition has been David Briand. Forged for years in Oriol Balaguer’s demanding workshop and trainer for Valrhona since 2014, Briand stands out for his non-conformist and competitive spirit. A spirit that is reflected both in his great work at the MOF final.

“My showcase revolved around the butterfly effect or the impact of man on nature. From there I would choose either this individual piece or my artistic sugar piece, which represents the past, the harmony of an ecosystem that I hope will last”. We share the recipe for L’Hésperie, an individual piece that is sugar and gluten free. To make it, he chose ingredients such as maltitol (a polyol chemically close to sucrose), buckwheat, and rice flour (which has a neutral taste and is gluten-free). At so good #21 we also interviewed him.

 

“My showcase revolved around the butterfly effect or the impact of man on nature. From there I would choose either this individual piece or my artistic sugar piece, which represents the past, the harmony of an ecosystem that I hope will last”