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Chefs for Chefs: Our Service To You

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

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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

 

 

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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?

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

Founder of French Ice-Cream Parlor Raymond Berthillon Dies

Posted by Bea Davis on Aug 18, 2014 8:00:00 AM

The Wall Street Journal discusses the life and passing of Raymond Berthillon, owner and operator of the famed Parisian ice cream shop.

 

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Topics: Restaurant News, ice cream, Paris

Why We All Scream for Ice Cream (and Gelato)

Posted by Jillian Mead on Sep 13, 2013 10:00:00 AM

For most Americans, ice cream conjures a deep-seated nostalgia. 

Ask somebody to share their earliest memories of it, and they’ll likely reveal a wistful smile while recalling a fond childhood memory. 

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Just what is it about ice cream (and these days, gelato too) that is so appealing?  While chocolate chip cookies and apple pie are forever favorites, there’s something about ice cream that makes it almost universally irresistible. 

 

The allure can’t simply be that it tastes good.  Products like freeze-dried “Astronaut Ice Cream” are fun to try and taste just like normal ice cream, but the novelty wears off quickly and deems such concoctions non-craveable.  So is it the creamy texture that gets us hooked?  If so, frozen yogurt or other frozen desserts with a similar smooth and melting consistency would be able to knock ice cream off its pedestal.  But this, too, isn’t the case.  Frozen yogurt may be a decent stand-in for ice cream or gelato, but there really is no substitute.  When you want ice cream, you nothing else will do.

 

When scientists at the Monell Chemical Senses Center in Philadelphia conducted research on why certain foods hold more appeal than others, they found that ice cream’s particular allure resides in its distinctive combination of taste and texture and the way it morphs during the experience of eating.  The sensation that arises during ice cream’s beguiling transformation from solid to melt-in-your-mouth, coupled with its great taste and aroma, is the source of its attraction.

 

For those of us that make our own gelatos and ice creams, it’s important to invest not only in fresh, high-quality ingredients, but also in creating the ideal textural balance that is so important to achieving frozen perfection.

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Topics: gelato, ice cream, sorbetto

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