I had the privilege to demonstrate 4 creations in the Capfruit VIP section. With the help of Georgiana, my assistant, we were able to ensure that the Capfruit experience was the best possible.
Later I demonstrated a vegan macaron and a mango mousse for Louis François, showing the use of plant-based proteins such as pea and potato.
My vegan ganache aerienne with MBO 71% couverture from Chocolat Weiss was well received. Weiss head pastry chef Jonothan Chauve and export manager Nael Berry worked with me as I shared these recipes. Meeting interesting clients and exchanging ideas added greatly to the experience.
I also presented a choux pastry sponge demonstration at de Buyer. Their high quality products are a pleasure to use and promote, and de Buyer’s support of me personally always makes for a great time.
Thank you to all who assisted me from my partner companies (list them?), and to everyone I was able to meet and share the pastry fascination with.
SIRHA is such an amazing time to catch up with old friends and also to make new ones.
I look forward to SIRHA 2023. If it was every year it would be hard to keep up!
Jean Baptiste Robin
Richard Hawke present a masterclass withinternational students in FERRANDI PARIS. The theme was totally vegan and gluten-free pastries, a very broad topic for a 2-day
We all have our different techniques, habits and preferences when it comes to cooking or pastry. For me, I live to work and talk in percentages for my recipes. So, in mine, each weigh has a percentage of the total weight. There are numerous advantages. For example,...
Today I want to share my gluten & lactose-free chocolate cake with you. It has the same consistency as a classic cake, my kids absolutely love it! Ingrédients : 104 g 26% Eggs 71g 17,7% Caster sugar 12 g 3% Invert sugar 68 g 17% Grapeseed oil 94 g 23,5% Couverture...