Dear Frozen Art Chef readers, we are pleased to share with you the exclusive "White Paradise" plated dessert recipe, ideated by Louis Tanuhadi, Director and Executive Pastry Chef at the Academy of Pastry & Culinary Arts Indonesia, secretary general of the Indonesia Pastry Alliance as...
We are pleased to share with you, Frozen Arty Chef lovers, a new Dairy-Free Gelato Recipe by Massimo Pasquarelli, Executive Chef at Ritz-Carlton Millenia Singapore. Oat Milk Gelato 300g oat milk unsweetened 40g almond butter 40g coconut oil 60g maple syrup 5g ground cinnamon 4g sea...
The last two years have been incredible, haven’t they? We are almost back to our “normal” lives, and in a certain sense, our lives may be better now, as Covid-19 gave us the chance to reflect and discover our real needs and wishes. Considering a “Frozen...
由中国焙烤食品糖制品工业协会 和中国甜品锦标赛执行委员会联合主办的 第三届中国甜品锦标赛（CPC)决赛 于2021年4月29日完美落幕 周子豪获得糖艺组冠军 赵程撒获得巧克力组冠军 他们满载万众期待与祝福 即将征战西点亚洲杯和西点世界杯。 第三届中国甜品锦标赛在万众期待中如期举行。这是一个充满激情和创造力的甜品盛宴，是西点师们为我们创造惊喜的梦幻王国，来自中国天南海北的优秀西点师欢聚上海，追逐心中共同的甜品梦。 # 比赛作品 更多作品细节美图 ⬇ 左右滑动查看更多★Labo812 XPLP设 备 简 介 ★专业、安全可靠的意式手工冰淇淋机用于制作不同种类的产品，丰富您的菜单。这台机器非常适合餐厅等餐饮业使用，生产优质的手工冰淇淋：美味奶基底冰淇淋和雪芭。Carpigiani 卡比詹尼 作为中国甜品锦标赛赞助商，为选手提供顶级冰淇淋机械设备。感谢所有选手为我们倾情献上了一场美味盛宴。期待在西点亚洲杯和西点世界杯中见证他们更加精彩的表现！共同创造甜蜜美好的回忆。 ------------------- ...
Mango Delight 4 gelato cakes. Silikomart Universo mold Æ 18 cm Ingredients Quantity (GR) Prochedure Gelato Sorbet Mango puree 1,200 - Process it all in a Carpigiani Gelato Machine Lemon 150 Water 420 Sugar 300 Dextrose powder 50 Glucose powder 80 Stabilizer 5 2,205 White Chocolate Gelato Milk 1,240 - Process it all in a Carpigiani Gelato Machine Embassy White chocolate 240 Skim milk powder 50 Cream 180 Sugar 220 Dextrose 60 Stabilizer 15 Vanilla 1 stick 2,005 Chocolate Spray Mixture Water 210 - Boil the...
In Indonesia (and not only) almost every pastry chef has a point of reference: Louis Tanuhadi. This extremely kind and professional chef is actually the Director and Executive Pastry Chef at the Academy of Pastry & Culinary Arts Indonesia, the secretary general of the Indonesia Pastry...
Alain Devahive, Chef and co-founder of Olivia Restaurant & Lounge, Singapore's famous Catalan restaurant in Keong Saik Road, keeps enhancing his culinary experience with Ferran Adrià, and never stops impressing by offering a slice of Barcelona through fine dining masterpieces. This Spanish chef’s portfolio includes a...
Pastry or ice cream: what matters most? The Japanese Hiroyuki Emori has been one of the first chefs in the world to decide that this was not a choice to make, but a precious fusion! Chef Emori (Maison Givrée（メゾン ジブレー）」) clearly showed it off when he...
A gift for you! Dear Chefs, on 22 May 2021 at 10am CET (4pm Singapore Time) Stéphane Augé, Meilleur Ouvrier de France glacier 2007, will make his special recipe of Entremet Glacé, Pêche Melba, in live streaming. Pêche Melba is one of the best known French frozen dessert in the world,...
Pure white textures, whales and shells all around, as relaxing and refreshing as wandering in the ocean. It’s the feeling you have when entering “L.Z. Dessart”, a unique dessert shop located near Qinmei Green Park Road in Taichung, Taipei. Surrounded by oneiric sea elements and...