Desserts
Pastry is not an abstract art; it is an exact science that tolerates no approximation. Explore our sweet laboratory where every gram and every temperature step has a crucial impact. From mastering the chocolate tempering curve to creating fluid gels using agar-agar or pectin NH, these protocols will guide you.
Vacuum-Compressed Strawberry Tart
A contemporary reinterpretation of the classic strawberry tart. Using the vacuum compression technique, the air within the fruit's cells is expelled and replaced by the essential oils of basil and lime, offering a meaty, translucent texture and an aromatic explosion without any heat alteration.
Blender Cryo-Emulsion Raspberry Ice Cream
A disruptive modernist technique to bypass the ice cream maker. By combining the action of a hydrocolloid to trap free water and the extreme shearing force of a blender on a deep-frozen base, we mechanically recreate the texture of a pacotized ice cream, ultra-silky and creamy.