Pastry chefs and pastry lovers:
Look for my upcoming article in Dessert Professional on the trend by pastry chefs using transformed ingredients to add complexity and interest to their desserts. Caramelized milk solids, smoked dairy and flour, smoked chocolate all play prominently in the mix.......Look forward to your comments.
author of The Dessert…Continue
Any pastry chefs out there who are working on the use of transformed dairy, smoked chocolate, butter, flour in their desserts; please contact me at email@example.com for an article that I am writing for Dessert Professional magazine. Tight deadline so respond quickly please. thanks.
author of The Dessert Architect