Ice Creams & Sorbets for the Pacojet | The Complete Collection

45 professional recipes and over 15 years of practical experience, combined in one printed book.

Save time on preparation, gain greater confidence in your textures, and expand your menu with ice creams and sorbets specially developed for the food service industry.

Christophe Loeffel, pastry chef, consultant, and course instructor, shares the recipes he uses every day, as well as the technical principles of working with the Pacojet. The recipes have been refined over years of testing and daily use in service – with particular attention to flavor, texture, and the presentation of plated desserts.

What this book offers you

• Save time in the kitchen. Work with recipes already developed for the Pacojet, with ingredient quantities in grams and detailed preparation steps. Reduce the time spent on research, testing, and adjustments.
• Develop textures that meet the demands of service. Understand which factors affect the smoothness, creaminess, and stability of your ice cream, so you can more precisely control the final result on the plate.
• Avoid unnecessary testing and ingredient waste. Use precise recipes and practical guidelines to better organize your production, keep costs under control, and make the most of your machine's capabilities.
• Understand what you are doing. Familiarize yourself with how the Pacojet works, the role of different types of sugar and stabilizers, and how to interpret Brix readings, so you can work more independently.
• Expand the possibilities of your menu. Combine time-tested classics with more unusual flavors and expand your plant-based selection with 14 vegan ice cream recipes.

45 recipes for a wide range of flavors

The book combines 14 ice cream recipes, 17 sorbet recipes, and 14 vegan ice cream recipes.

Vanilla, chocolate, hazelnut praline, and pistachio meet more unusual flavors and combinations: sour cream and lime, cinnamon and green cardamom, rose geranium, kiwi and coriander, apple and dill, cherry and balsamic vinegar, and fir and tarragon.

A repertoire that enriches the creativity of professionals – even in fine dining and Michelin-starred cuisine.

The recipes are supplemented with technical principles on ingredients, the preparation of ice cream mixtures, freezing, Pacossiering, and service organization. This gives you the necessary understanding of your preparations and makes it easier to integrate them into your daily work.

Gastronomy experience for your desserts

As pastry chef at Le Pont de Brent, which held two Michelin stars at the time, and later at the Michelin-starred Maison Décotterd, Christophe Loeffel knows the requirements for plated desserts: precise flavors, high-quality textures, and consistent quality in service.

This book passes on his experience to chefs, pastry chefs, and food service professionals who want to offer their guests better ice cream and make full use of their Pacojet's capabilities.

Three e-books in one printed book

This complete edition combines Pacojet – Volume 1, Pacojet – Volume 2, and Vegan Ice Cream in one book measuring 21 × 28 cm, with recipes organized by category and an alphabetical index.

A practical guide to keep at hand: for preparing for service, further developing your desserts, and building a reliable repertoire of ice creams and sorbets.

Once your order is confirmed, you will immediately receive your eBook in digital format. The download link will remain accessible in your email inbox for 30 days.