Ice Creams & Sorbets with the Pacojet | THE COMPLETE EDITION

Ice Creams & Sorbets with the Pacojet — The Complete Edition

45 professional recipes and over 15 years of expertise brought together in one printed book.

Save time on preparation, gain greater control over texture and expand your menu with ice creams and sorbets developed for restaurant service.

Christophe Loeffel, pastry chef, consultant and trainer, shares the recipes he uses every day, alongside the technical principles that guide his work with the Pacojet. These formulations have been refined over years of testing and service, with particular attention to flavour, texture and the presentation of plated desserts.

What this book offers

• Save time in the kitchen. Start with recipes already developed for the Pacojet, with ingredient weights in grams and detailed methods. Spend less time researching, testing and adjusting your preparations.
• Create textures suited to service. Understand the factors that influence the softness, creaminess and stability of your ice creams, giving you greater control over the result on the plate.
• Reduce unnecessary trials and ingredient waste. Use precise formulations and practical guidance to organise production more effectively, control costs and get more from your equipment.
• Understand the process. Learn how the Pacojet works, the roles of sugars and stabilisers, and how to interpret Brix readings, so you can develop your skills with greater independence.
• Bring new possibilities to your menu. Combine essential classics with more distinctive flavours and expand your plant-based offering with 14 vegan ice cream recipes.

45 recipes to explore a range of flavours

The book brings together 14 ice creams, 17 sorbets and 14 vegan ice creams.

Vanilla, chocolate, hazelnut praline and pistachio sit alongside more distinctive flavours 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 designed to inspire creativity in professional kitchens, including fine dining and Michelin-starred restaurants.

The recipes are accompanied by technical fundamentals covering ingredients, mix preparation, freezing, pacotizing and organising service. These principles help you understand your preparations and incorporate them more easily into your daily work.

Restaurant experience, brought to your desserts

Through his work as pastry chef at Le Pont de Brent, which held two Michelin stars at the time, and later at Maison Décotterd, awarded one Michelin star, Christophe Loeffel understands the demands of plated desserts: precision of flavour, quality of texture and consistency during service.

This book shares that experience with chefs, pastry chefs and restaurateurs who want to serve better ice creams to their guests and make full use of their Pacojet’s capabilities.

Three ebooks brought together in one printed book

This complete edition brings together Pacojet – Volume 1, Pacojet – Volume 2 and Vegan Ice Creams in a 21 × 28 cm book, with recipes organised by category and an alphabetical index.

A practical working book to keep close at hand as you prepare for service, develop your desserts and build a repertoire of ice creams and sorbets you can rely on.

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