EIS & SORBETS PRO
Explore plant-based creations. Refine your textures. 14 vegan ice cream recipes designed for the Pacojet and professional restaurant service, from timeless classics to more distinctive flavors.
35 professional recipes to perfectly master texture and balance in the professional ice cream machine
By Christophe Loeffel
Recipes specifically developed for the professional ice cream turbine with a real production logic, focusing on texture, stability, and restaurant service.
This eBook is aimed at professionals who want to go beyond just "the basics"
and make ice creams and sorbets that are more consistent, cleaner, more stable, and truly practical for everyday use in the kitchen and pastry shop.────────────────────────────
What you will find in this eBook
35 professional recipes
Ice creams and sorbets designed for the professional turbine
An approach that focuses on the texture, body, and "readability" of the product
Recipes developed for daily use
More than just a recipe book
This eBook is not a simple collection.
It is designed as a real working tool with
- a clear foundation for the professional ice cream turbine
- the basics of texture
- the ingredients and their functions
- production organization
- maturation, blast freezing, and storage
- reading and correcting a texture
- practical reference points for everyday use
The goal is simple
To help you make ice creams and sorbets that are more precise, cleaner, and more consistent.
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Who is this eBook intended for
This eBook is for you if you are a
- Executive Pastry Chef
- professional pastry chef
- Cook / Head Chef
- Restaurateur
- Artisan / Craft business
- working with a professional turbine
- advanced enthusiast who want to work more precisely
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Recipes included
Ice creams
Vanilla & Tonka
Dark chocolate
Milk chocolate
Coffee
Caramel with salted butter
Almond
Pistachio
Peanut
Hazelnut praline
Chestnut
Tiramisu
Banana
Dulcey & Mango
White chocolate & Passion fruit
Fresh mint
Fig leaf
Rose
Green cardamom
Saffron & candied apricot
Sorbets
Lemon
Orange
Pink grapefruit
Basil & Lime
Apricot
Peach & Verbena
Pear & Vanilla
Raspberry
Strawberry & Rhubarb
Mango
Lychee
Coconut
Caramelized pineapple
Fromage blanc & Timut pepper
Cheesecake
Bonus
Recipe for homemade ice cream cone / cone dough
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Why this eBook is different
Because it was developed with a real production perspective.
This is not just about making an ice cream that "tastes good".
It is about mastering recipes that meet real professional requirements
- controlled texture
- cleaner melting behavior
- better balance
- stability in service
- practicality in everyday restaurant use
- better readability of the mix
- recipes that are logically structured and consistently usable
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What this eBook will bring you
- Save time on testing
- Better understand balances
- Targeted refinement of textures
- Correct mistakes faster
- Produce more consistently
- Enhance your menu with more refined recipes
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About Christophe Loeffel
Executive Pastry Chef Christophe Loeffel has been developing a sophisticated approach to plated desserts, flavor, and texture for several years.
With his eBooks, he shares professional recipes that can be directly implemented in practice – based on real production and service.
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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 email inbox for 30 days.
A preview of the e-book
Before you get started, Open the e-book.
Discover the key points on ingredients and table service, then the recipes for almond ice cream and basil ice cream. Three original pages to enjoy the content of the e-book.
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 inspire everyone to create.
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 immersion blender.
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.