French pastry-making evolves, like all forms of living art.
We are pleased to present this new recipe book, created in collaboration with Julien Alvarez, which reinterprets four great classics of French pastry with a decidedly contemporary approach.
This project was born from a common goal: to develop classic textures without distorting the spirit of French pastry. The result: recipes that are deeply technical, but designed to facilitate daily production and expand the creative possibilities of chefs.
What you will find in this recipebook
Caramel Tart: greater creaminess when freezing
An ultra-creamy texture thanks to innovative cooking of the frozen preparation – made possible by the Gelcrem Hot and the prolonged crunchiness of the Procrunx (wheat fiber).
Lemon Tart: a new lightness and a brighter lemon
A lighter, lemon-flavored cream, a cold-prepared gel to preserve all the freshness, and a highly aerated lemon-mint cloud with the Albuwhip Free Range for stable assembly.
Paris-Brest – Entremets: the taste of hazelnuts in all their purity
A work on hazelnut in all its purity: egg-free cream, ultra-light praline mousse and choux pastry cookie stabilized thanks to Sosa fibers and proteins.
Polonaise
A modernized and more vegetal version: hazelnut brioche without egg yolk emulsified with flax fiber, “Catalana” cream with bright apricot compote and a perfectly abundant fruity cloud.
Why is this recipebook for you?
- Techniques designed for daily production.
- Lighter, more stable and repeatable recipes.
- Modernized textures without sacrificing flavor.
- A true source of inspiration for your creations.
And above all… lots of tips from Julien Alvarez
The recipe booklet is full of educational tips from our ambassador Julien Alvarez, clearly explaining how the ingredients used work and how to optimize each texture. These tips make the recipes even more accessible and applicable for everyday use.
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