PASTRY PASSION

April 2024

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WEEKNIGHT DESSERTS

5 baking tips you need to know! + lava cake recipe

FLAVORS

AROUND THE WORLD

INTERVIEW with Amaury Guichon

TABLE OF CONTENT

“DOLCE” FOOD SERVICE INDUSTRY ON DISPLAY IN RIMINI, ITALY

HOW TO DO “PISTACHIO MINI TARTS”

EXCLUSIVE WITH AMAURY GUICHON

5 BAKING TIPS FOR YOU

FLAVORS AROUND THE WORLD

QUICK WEEKNIGHT DESSERTS

“DOLCE” FOOD SERVICE INDUSTRY ON DISPLAY IN RIMINI, ITALY

From 20th to 24th January 2024, the very best of artisan dolce foodservice, both Made in Italy and elsewhere, will be the main feature at Italian Exhibition Group’s Expo Centre The entire industry of dolce foodservice art will be gathering in Italy at Rimini as of 20th January, transforming the city into the capital of world taste for five days. Sigep – The Dolce World Expo (45th edition), the international exhibition of reference for artisan gelato, pastry, bakery and coffee, organised by Italian Exhibition Group, will be presenting more than 1,200 brands, delegations of top international buyers from 80 countries.

December 11, 2023

A top-class programme brimming with international competitions, workshops and demos will kick off in the six “Arenas” – Dolce, Gelato, Pastry, Choco, Coffee and Bakery. Competitions will take centre stage in the Gelato Arena with the Gelato World Cup that will decide the winning team for the title of Gelato World Champion 2024 and Sigep Gelato D’Oro for the best Italian gelato and pastry professionals, who will then go on to compete in the second edition of the Gelato Europe Cup, scheduled for Sigep 2025.

HOW TO DO:

“PISTACHIO MINI TARTS”

By Yevhenii Ivanets KICA Brand Chef

These charming petits tartes combine the crispness of shortcrust pastry with a soft pistachio financier, crowned with a delicate pistachio Chantilly cream dome.

Each tart is sprinkled with crumbly pistachios, creating a harmonious blend of textures and the rich, nutty flavor of pistachios in every bite.

-Gelatin Mass 3 g powdered gelatin (200-bloom)* 18 g cold water -Pistachio Chantilly Cream 225 g heavy cream 35% 25 g granulated sugar 15 g Gelatin Mass (from above) 100 g cream cheese 65% 20 g pistachio paste -Almond Shortcrust Pastry 100 g all-purpose flour 40 g confectioners’ sugar 15 g almond powder 55 g unsalted butter 82%, diced and cold 1 g sea salt 20 g whole egg

-Egg Wash 100 g egg yolks 30 g heavy cream 35% -Brown Butter 75 g unsalted butter 82%

-Pistachio Financier 17 g all-purpose flour 55 g confectioners’ sugar 30 g Iranian pistachio powder 1 g sea salt 20 g Iranian pistachios, chopped 50 g egg whites, room temperature 10 g pistachio paste 50 g Brown Butter (recipe above)

N O H C I U G Y AMAUR The Chocolate Guy

What’s one ingredient you can never live without? Chocolate must be one, but do you have another one?

Yeah. Chocolate is a very obvious one, and it’s really true because without this beautiful ingredient I would not be able to do most of my work. I will have to pick vanilla, because vanilla, not a lot of people know that, but vanilla is a flavor-exhausting natural ingredient that we use in many, many of our preparations.

Who is one chef you’d want to cook you dinner?

Hmm, that’s a good one. Being in the pastry industry, I’m really not involved so much with savory chefs. I don’t know if I can pick one in particular because I have great respect for many savory chefs. I think having a dinner, a personal dinner by Gordon Ramsay must be very, very entertaining because he’s a fun guy, even though he is a little bit harsh in the way he approaches things, but this would be very fun.

“I like to start, I love the process, but I love to see the end result and one month would be too long. The mental state does change.”

- Amaury Guichon

You’ve kept your chocolate showpieces for up to ten years, I think. Is there one that is the most meaningful to you?

I don’t think one strikes me more than the other. I do love the feeling I can get when I craft it. I think the one that gave me the most joy was the one that was featured on the Netflix TV show, “School of Chocolate,” the father nature one. This one came out just so naturally. It took me only three days. And it was just a very nice, non-painful process. And from vision to finish everything went according [to] plan. I don’t know, it was just a nice feeling.

We never, obviously, got to taste any of the creations on “School of Chocolate.” Could you name one or two pastry winners in terms of flavor-profiles only?

The lily pad was the very first time I used matcha in a dessert. And if you like matcha, this one was actually very, very tasty. And the look [of the dessert] just did not look like your regular pastry. The one, well, I love the treasure chest because baba is one of my favorite pastries ever. And the one I came up with, it’s extremely exotic-oriented with like a rum-passion fruit vanilla-lime syrup. And then you have the very fresh coconut vanilla mousse, and you have the very intense in flavor, pineapple-mango exotic compotes. [It’s] very simple — three components — and it’s very delicious. There is also the snow globe, which is a reinterpretation of one of my classic desserts called Fiona, that I did for my wife, which is an all-white dessert based on vanilla and almond flavor. Usually, this one is the one that pleases all my students. They love this one.

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BAKING TIPS

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THE WORLD

4 QUICK WEEKNIGHT DESSERTS

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01 CHOC MOUSSE

02 STRAWBERRY SHORCAKE

03 CHOC CHIP COOKIES

04 CARLOTA

RECIPE OF THE WEEK

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FOR YOUR SWEET

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ROSSINA

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CRAVINGS...

YOUR SWEETS BY KACY

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RGV CUPCAKE FACTORY

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www.pastrypassion.com/suscribe

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