Caramel

In this new bulletin we are focusing on a certain ingredient that we find commonly in pastries and confectioneries: caramel. Working alongside Arnau Arboix, the young and talented pastry chef Corentin Poirier-Martinet takes a closer look at the chemical reaction that creates caramel and shares a a series of 4 personal recipes:
· The classic chocolate Religieuse with its play on textures
· A passion fruit and banana tube dessert made with Zéphyr™ Caramel 35%
· A chocolate tartlet with Zéphyr™ Caramel 35%
· A new take on vanilla crème brûlée with Lactée Caramel 

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