Caramel
Working alongside Arnau Arboix, the young and talented pastry chef Corentin Poirier-Martinet takes a closer look at the chemical reaction that creates caramel and shares a series of 4 personal recipes
In this new bulletin, we are focusing on a certain ingredient that we find in pastries and confectioneries: caramel. Working alongside Arnau Arboix, the young and talented pastry chef Corentin Poirier-Martinet takes a closer look at the chemical reaction that creates caramel and shares a series of 4 personal recipes:
· The classic chocolate Religieuse with its play on textures
· A passion fruit and banana tube dessert made with Zéphyr™ Caramel
· A chocolate tartlet with Zéphyr™ Caramel chips
· A new take on vanilla crème brûlée with Lactée Caramel
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