<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=130915974292676&amp;ev=PageView&amp;noscript=1">

201.939.5656

Download Our Complete Product List

Chefs for Chefs: Our Service To You

Posted by Bruce Banner on Apr 19, 2021 9:00:00 AM

Chefs 460px

From left to right, Chef Frederic Larre, Chef Sylvain Leroy, Chef Eric Bertoia, and Chef Calogero Romano 

 

Have you ever heard of "writers block" or needed some inspiration?  It happens to all of us, and in the food industry it happens to chefs as well.

 

Unlike most vendors, Paris Gourmet offers a solution to that problem.  A team of chef technicians that service our customers nationwide to answer any technical questions about our products, recipes, consulting, and our favorite... demo day!

 

malverne demo

Chef Calogero Romano and staff at Malverne Pastry Shop

 

"Demo day" is a unique service that Paris Gourmet's chef technicians provide.  Depending on your location, the chef technician schedules a date to spend a day in your kitchen to show you and/ or train your staff on how to produce pastries.

Paris Gourmet provides ingredients and recipes for the demo and prior to the day, the chef technician usually discusses and goes over details of what the customer is looking for.

It is a day filled with lots of cooking, photo taking, and the best part... tasting of all the pastries that were produced for that day!

To book a demo and for more information, please contact your sales representative.

 

 

Meet our Chefs:

Instagram @sylvainleroy79

Instagram @bertoiaeric

Instagram @flarre16

Instagram @charliepastrynewyork

 

 

0 Comments Click here to read/write comments

Topics: Cuisine-Tech, gelato, ice cream, Ravifruit, Techniques, praline, Hero Jams, Frozen pastries, Bon Patissier, Cacao Noel, decorations, Events, MODA tart shells, New Products, Pastry Trends, Amifruit, Gelatech, viennoiserie, croissant, trends, chef, whites, macaron, bread, Butter, artisan gelato, cake, eric bertoia, cocoa powder, Calogero Romano, dark chocolate bark, chocolate bark, Noel Chocolate, freeze dried raspberries, nutley farms, pastry techniques, venoiserie techniques, venoiserie skills, dough, glucose syrup, Beurremont butter, Pastry Skills, croissant dough, consulting, frederic larre, sylvain leroy

May is Artisan Gelato Month

Posted by Bea Davis on May 7, 2020 10:00:00 AM

Summer is just around the corner, and what is better than a creamy delicious frozen treat! 

Ice cream, Gelato, Frozen Custard… you name them! We love them ALL!😍

But what exactly is Gelato and what is the difference with ice cream? Let’s dig into it! Artisan Gelato (1)

Gelato is a frozen dessert that originated in Italy. The name comes from the Italian word gelare, which means “to freeze”. It is known for its intense flavor, creamy texture, and its jaw-dropping artisan presentations.

Gelato has the same five primary components as ice cream: water, sugar, fat, solids and flavoring agents but there are several important differences:


 🍦Fat content: Gelato typically contains between 6 to 8% milkfat and its primary ingredient is usually whole milk, while ice cream can be made with a combination of heavy cream and whole milk, therefore its fat content ranges between 10 to 16%. A lower fat content in gelato results in more flavor, as fat coats the palate and inhibits the ability to taste some flavors fully. 

🍦Density: During the churning process, air is incorporated into the mixture; gelato contains between 20-25% air while ice cream can contain up to 60%. 

🍦Storing and serving temperature: Gelato’s optimum serving temperature is around 10-25 F, while ice cream must be kept and served at a much lower temperature, between -4 to 10 F. 

But, let’s not forget about the rest of the family! 

Sorbet, a light and refreshing dessert, made with a sugar syrup plus a flavoring of fruit juice, puree, brewed coffee or liqueur. It can be served before or in-between meal courses as a palate cleanser. Sherbet, similar to sorbet, but it contains dairy products.

Granita (Italian ice) is made with the same ingredients as sorbet but with a granular texture.

Frozen custard, known for its creamy texture, is very similar to ice cream but with the addition of egg yolks to the base. 

There are endless options in the frozen dessert world!

Which one is your favorite?

0 Comments Click here to read/write comments

Topics: gelato, ice cream, sorbetto, artisan gelato, sherbet

All posts

Subscribe to Email Updates

Latest Posts

Posts by category

Learn More

Download Our New Cocktail Ingredients for Mixology Brochure

201-939-5656
145 Grand Street
Carlstadt, NJ 07072

Got Questions?

 ©1983-2021 Paris Gourmet.