Ice Cream & Sorbet Pro
Understand the balance. Refine your textures. 35 recipes and a practical method brought together in a printed book to take your batch freezer techniques and professional restaurant service to the next level.
Professional Ice Creams & Sorbets — Paperback Book
By Christophe Loeffel
35 professional recipes to master textures and balance in the churn.
A book designed for pastry chefs, cooks, and advanced enthusiasts who want to refine their preparations and achieve more consistent results.
Inside:
- 19 ice creams, 15 sorbets, and a recipe for homemade cones.
- The fundamentals of texture and the role of ingredients.
- Production organization: aging, blast freezing, and storage.
- Tips for understanding, correcting, and improving your preparations.
From essential classics to original combinations, find a reference guide to keep close by in the kitchen, to improve your skills and enrich your menu.
Printed physical book, shipped to the address provided at the time of your order.
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.
A preview of the book
Before you get started, open the book.
Discover the table of contents, the recipes featured, and the introduction to turbine work. Three double-page spreads from the French edition to browse the book's content.
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 passion: sharing the techniques and ideas that inspire everyone to create.
Pastry Chef of the Year in Switzerland
Gault&Millau
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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.