How a Master Pastry Chef Uses Architecture to Make Sky High Pastries Sugar Coated
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Date: 2020-05-20
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Comments and reviews: 5
Riam
This is what pastry has over savoury Why not have savoury pastries? Maybe replace the profiteroles with gougeres or pandebono stuffed with cheese. I wonder if melted parmesan is rigid enough to support such a structure. Though caramel can also be savoury when cooked enough(like Vietnamese caramel dishes)Though the wow factor can come in many different forms, from Turducken to the dishes at Alinea, depending on your tastes. If there's historically been a limit in how pretty savoury food is compared to sweets, it's one of convention, not an inherent one(as savoury foods originate from a form of sustenance, while sweets originate as decadence, the latter being historically more ornate makes some sense.
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This is what pastry has over savoury Why not have savoury pastries? Maybe replace the profiteroles with gougeres or pandebono stuffed with cheese. I wonder if melted parmesan is rigid enough to support such a structure. Though caramel can also be savoury when cooked enough(like Vietnamese caramel dishes)Though the wow factor can come in many different forms, from Turducken to the dishes at Alinea, depending on your tastes. If there's historically been a limit in how pretty savoury food is compared to sweets, it's one of convention, not an inherent one(as savoury foods originate from a form of sustenance, while sweets originate as decadence, the latter being historically more ornate makes some sense.
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Andrew
Impressive but. Still trying to understand what the point of this kind of patisserie is beyond shopwindow and banquet displays. You cant eat architecture, you cant eat the stuff used (and there are plenty of dirty secrets) to build and hold this together. Why waste your skills except to get views? Didnt you go into this profession to feed people and make them happy?
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Impressive but. Still trying to understand what the point of this kind of patisserie is beyond shopwindow and banquet displays. You cant eat architecture, you cant eat the stuff used (and there are plenty of dirty secrets) to build and hold this together. Why waste your skills except to get views? Didnt you go into this profession to feed people and make them happy?
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pyrotechnologist1
Looks good overall, but the circles really clash with the caramel colors, but blend in too much shape-wise with the many spherical choux pastries. I'm sure it tasted great though!
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Looks good overall, but the circles really clash with the caramel colors, but blend in too much shape-wise with the many spherical choux pastries. I'm sure it tasted great though!
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Valeska
Super impressive work and great to see the combo of architecture meets cooking! However, smash and destroy (=food waste) at the end of the video? Too bad.
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Super impressive work and great to see the combo of architecture meets cooking! However, smash and destroy (=food waste) at the end of the video? Too bad.
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Li
I think this is a pastry project perfect for baseball party. It's like a pinata, beat it and eat it! Fun! Well done, chefs. Can't wait for the next episode.
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I think this is a pastry project perfect for baseball party. It's like a pinata, beat it and eat it! Fun! Well done, chefs. Can't wait for the next episode.
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