6 ganaches & caramels
- Grand Cru Dark Chocolate
- Brandy Dark Chocolate
- Milk Chocolate with Tea
- Milk Chocolate with Caramel
- Milk Chocolate with Passion Fruit Caramel
- White Chocolate with Coffee
Ice Cream Pro
Understand chocolate tempering. Explore new textures. 10 chocolate bonbon recipes to work with ganaches, praline fillings, caramels and fruit pairings, with technical guidance from Christophe Loeffel.
Instant Access
PDF E-book
PRO Level
E-book delivered instantly
By email
Once your order is confirmed, you will immediately receive your eBook in digital format. The download link will remain accessible in your inbox for 30 days.
Ice Cream Pro
Sale price28,00 €
INSIDE THE EBOOK
Ten recipes. A whole world of indulgence.
From Grand Cru dark chocolate to crunchy lemon praline, explore the fillings and pairings featured in the book.
4 pralines & confit
- Raw hazelnut praline
- Peanut praline
- Strawberry confit
- Crunchy lemon praline
A preview of the e-book
Before you get started, Open the e-book.
Discover the page dedicated to tempering, a dark chocolate ganache and the hazelnut praline recipe. Three excerpts to see how the ingredients, temperatures and preparations are presented.
The precision of the gesture. The pleasure. to transmit.
From gourmet kitchens to private classes, Christophe Loeffel cultivates a style of pastry where precision meets creativity.
His goal: to share the techniques and ideas that give everyone a taste for creation.
2021
Pastry Chef of the Year in Switzerland
Gault&Millau
AS SEEN ON
READER REVIEWS
Mathieu
I highly recommend
Perfect book for making ice cream and sorbet. I highly recommend it.
Annick
Very good recipes
Very good recipes that allow me to use all the necessary ingredients to achieve a moist texture.
Marc
Really great
Thanks for the recipes! The soufflés were really great.
Gilles
Thank you so much.
Thank you, Christophe, for your Pacojet recipes. I have one at work and the whole kitchen staff loves my sorbets and ice creams. It’s all thanks to your recipes. Thank you so much.
Tanavon
Very good recipes
Very good recipes and quick to respond if you have any questions! I recommend them!
Before ordering
Frequently Asked Questions.
Questions about the content or materials?
Who is this e-book for?
For pastry chefs, kitchen chefs, restaurateurs and advanced enthusiasts who wish to refine their recipes and textures with a professional turbine.
What equipment is needed?
The recipes are designed for a professional blender. For working with a Pacojet, the Chef offers a dedicated collection of e-books.
How will I receive my e-book?
The publication is provided in PDF format, in French. The download will be available once your order has been confirmed. You can view it on a computer, tablet, or phone.
Is it a physical book?
This is a 65-page digital book. No printed material is sent.
What does the book contain, besides the recipes?
Explanations of ingredients and balances, production organization, texture flaws and their correction, as well as guidelines for service.