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PERFECT PASTRY We asked six professionals from the world of pastry to reveal their favorite products, brands and equipment, and share their tips. Here's what they said.
Trends Healthy, organic products that do not contain artifical colors or preservatives are in high demand.
Product highlights Our 3D cakes are my favorite. It’s fun to build them with my team, as our creativity in merging art and technology is challenged.
Ingredients
DAVID CROISER Pastry chef Bake & More davidcroiser.com
I use top-of-the-line ingredients, such as fresh cream and butter imported directly from France. Our baguettes are made with a long fermentation and sourdough starter to produce an incomparable flavor and guarantee an extended shelf life.
Talking machines Almost every piece of baking equipment can be replaced by staff working manually. Nothing beats the traditional, ancient
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HOSPITALITY NEWS ME | JUN-JUL 2022
method of doing things by hand, although it’s time consuming and rarely an option in the fast-paced world we live in. The most important piece in the entire baking chain is without doubt the right oven, as nothing can be baked properly without one. My favorite oven is Bongard, a well-known French brand, which has a very accurate temperature and is easy to operate. Temperature is absolutely key in baking for pastry, cakes, macarons and meringues. My oven has an internal circular air system, ensuring the right temperature for different types of baking. Some items need to be cooked thoroughly at a relatively high temperature while others merely need to be gently dried out. To obtain the best results the correct and constant temperature is vital for a perfect final product.
