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Verbena baba with tuile wafer by Luc Debove

Verbena baba with tuile wafer by Luc Debove

Last June, the École National Supérieure de Pâtisserie celebrated its 40th year. Internationally recognized for its excellence, it organized a varied program of activities to highlight its prestigious past and its promising future. One of the most notable moments was the organization of the round table, “What about 40 years from now? Challenges and prospects for pastry arts”.

Luc Debove, MOF and director of the École National Supérieure de Pâtisserie, assures that “this roundtable illustrated our vision for decades to come: a harmonious blend of tradition and innovation. By exploring the potentials of both human and technological innovations, we ensure that our students become not only master artisans, but also pastry chef managers, entrepreneurs, and citizens who will pioneer the evolution of pastry arts.”

Debove also created this Verbena baba for the school’s 40th anniversary. A baba in which verbena has absolute prominence and is presented in the form of syrup, ganache and glaze.

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