With pastry satisfying the sweet cravings of millions of consumers around the world, we spoke to eight chefs about which products are staples in their kitchens and the brands they rely on for their sweet creations.
Butter is my favorite product, and Echire and Isigny are two of my go-to brands. I was born in a region of France that’s famous for its butter, so I have eaten great butter from a young age. Whether I’m creating croissants or puff pastry, high-quality butter is an essential component.
Chocolate is a magical product that’s incredibly versatile. It can be molded into different shapes and forms. Cacao Barry chocolate is an excellent product because it is made from the finest and most natural ingredients in the world. It contains no chemicals or preservatives. Chocolate is a magical product that’s incredibly versatile. It can be molded into different shapes and forms. Cacao Barry chocolate is an excellent product because it is made from the finest and most natural ingredients in the world. It contains no chemicals or preservatives.
Chocolate is by far the most important ingredient in pastry, and I am a fan of both Valrhona and Callebaut in my creations.
One of my favorite products is chocolate and different kinds of praline. I use Valrhona in my recipes, a brand which I am proud to be a Cercle V member of. It is wonderful to have the opportunity to meet renowned chefs from across the region, and the Valrhona team in the UAE are amazing.
Because fat is a binding agent, butter is essential in bringing together all the elements and flavors to add a beautiful richness to everything. It also provides texture and structure, and simple manipulation of how we alter its temperature and choosing when to incorporate it yields unique results in the end product. Bordier butter is prepared using traditional methods and contains less water. This means that the butter is made with extreme attention to detail to provide the most exceptional flavor.
I constantly work with chocolate, so it is my preferred pastry product. My favorite brand is Valrhona chocolate because it allows the perfect crystallization of cocoa butter. It can be used in tempering and gives an exceptional shine and glaze. I particularly love using it in mousse, for it always produces a perfect texture.
Everyone enjoys mini cupcakes, so they are fundamental in our pastry shop.
I thoroughly enjoy working with Callebaut. It’s a trustworthy, high-quality brand that I’ve been using for a very long time.
Premium chocolates are rich in flavor and have an exquisitely velvety texture. Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans that are grown on land masterfully selected for their terroir. Today, leading pastry chefs and discerning gourmets rely on Valrhona’s expertise to experience the best that chocolate can offer.
Our essential pastry product is chocolate. It’s the one thing in this world that matters to all sweet industries, as without chocolate, something is lacking. Callebaut chocolate is my preference in the kitchen. It has the most refined, delectable taste, and Callebaut is legendary in this field. During the war years and the interbellum, chocolatiers and bakers could hardly find any ingredients for their sweet delights, not to mention chocolate. The Callebaut family never failed to provide this exceptional ingredient, however.