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Unveiling the Surprising Advantages of Enrolling in an Ice Cream Class for Pastry Chefs


shot of a blackcurrant and chocolate ice cream on a stick, with a hand holding it

In the realm of patisserie, many pastry chefs operate within the confines of established recipes. Conversely, ice cream artisans venture beyond these boundaries to craft their own unique creations.


Delving Deeper into Ingredients

Take butter and cream, for instance. They consist primarily of fats—mostly saturated—and water, in varying proportions. These components dictate the recipe's overall equilibrium and behaviour. Milk powder, rich in protein, aids in achieving desired consistency and overrun. Every ingredient serves a purpose. But what if dietary restrictions necessitate the omission of dairy?

Adapting to such challenges involves replacing ingredients with careful consideration to ensure the recipe maintains its intended characteristics and behaviour.


Understanding Ratios and Parameters

For gelato connoisseurs, the precise balance of sugars, water, proteins, fats, and fibres is paramount. These elements dictate texture, scoopability, serving temperature, and more. Consequently, a recipe that excels in one scenario may falter in another, demanding thoughtful recalibration rather than blind adherence.

Some may question the relevance of this meticulous approach in pastry. Yet, in this domain too, success hinges on adhering to specific ratios and parameters. Understanding these fundamentals can spare chefs unnecessary setbacks and streamline their creative process.

Consider whipped ganache, for instance. Its stability relies on adhering to predetermined ratios. By grasping this principle, chefs can devise dairy-free alternatives that mimic its properties using alternative fat sources.


Exploring the Realm of Sugars

Few disciplines rival ice cream making in highlighting the transformative power of sugars. Different sugars not only influence taste and sweetness but also impact texture and shelf life. Terms like "Anti-freezing power" (AFP) or "PAC" denote a sugar's ability to alter a recipe's freezing point by its ability to bind to water, offering insights into shelf life in other disciplines like the world of the chocolatier. Meanwhile, "Sweetening power" (SP) or POD informs decisions regarding sweetness levels and caloric content.


In essence, immersing oneself in the world of ice cream prompts a fresh perspective on everyday ingredients in the pastry kitchen. Such experiences forever alter one's culinary outlook.


Want to learn more and put all this into practice? Book a spot in our next 2-day frozen desserts class on 8th & 9th May.





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