![caramel texture](/sites/default/files/styles/page_intro_background_fallback/public/2023-10/caramel.jpg?itok=ujEeJGyI)
Caramel
![caramel chocolate tartlet](/sites/default/files/styles/half_width_image_fallback/public/2023-10/caramel-entremets_0.jpg?itok=cVxWWx8S)
In this new bulletin we are focusing on a certain ingredient that we find commonly in pastries and confectioneries: caramel. Working alongside Arnau Arboix, the young and talented pastry chef Corentin Poirier-Martinet takes a closer look at the chemical reaction that creates caramel and shares a a series of 4 personal recipes:
· The classic chocolate Religieuse with its play on textures
· A passion fruit and banana tube dessert made with Zéphyr™ Caramel 35%
· A chocolate tartlet with Zéphyr™ Caramel 35%
· A new take on vanilla crème brûlée with Lactée Caramel
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