4 fruity foams
- Lemon
- KOA cocoa bean juice
- Rhubarb
- Strawberry
The Art of Siphoning Ebook
Bring lightness to your desserts. 20 espuma and sponge cake recipes to explore new textures, experiment with flavors and elevate your plated desserts.
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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.
The Art of Siphoning Ebook
Sale price29,00 €
Twenty recipes. Three worlds to explore.
From fruity espumas to more daring combinations, rediscover the three chapters of the book. The last one brings together eight espumas and two sponge cakes to make using a siphon.
6 gourmet foams
- Ultra-light dark chocolate
- Gingerbread
- Mascarpone
- Vanilla baked flan
- Cold brew coffee
- Almond milk
10 modern creations
- Sourdough bread
- Dark chocolate without cream
- Vegan white chocolate
- Cream cheese, chocolate & absinthe
- Jasmine tea yogurt
- Skimmed milk
- Bourbon vanilla
- Cherry & olive oil
- Chocolate sponge cake
- Tarragon sponge cake
An overview of the e-book
Before you get started, Open the e-book.
Discover the full table of contents, the vanilla flan base, and the reduced milk espuma recipe. Three original pages showcasing the book's presentation and contents.
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.