Chef Nicolas Boussin, pastry chef at Elle & Vire held a pastry demonstration for local chefs at the Greenhouse Innovation Centre on 27 and 28 of March.
Demonstrating a total of five recipe’s, chefs attending the workshop watched Chef Nicolas prepare the dishes, tasted them and consulted with him on the use of Elle & Vire products.
“For the recipes I demonstrated today, it was important for me to use new techniques to share with other chefs but every time I think about my new recipe, I build it with a classical base and then step by step turn it into a classical French pastry,” Chef Nicolas said.
“For the recipes today I used Elle & Vire products and I can vouch for the fact that we get the best milk in Normandy and pair that with our techniques, how we make our cream and the use of raw materials, it is very unique. Our technique results in very light volume, a minimum of 2.7 so it is great when you make a mousse, the texture is very light,” he added.
“The workshop was very successful and I am certain this product will help chefs be more efficient with their cooking and also present exceptional taste,” Chef Nicolas said.
