The pastry would belong only to the pastry-cooks … it’s true, and the science of our pastry friends has a hard time getting to the rustic kitchen stoves. The corporatism still rife shows the fortress of conservatism. It is true and distressing that when we eagerly read recipes or “revelations” of pastry chefs as famous as pedants, it is impossible for us to repeat, reproduce or even achieve an ersatz acceptable result.
In the kitchen we do not weigh the liquid, we measure the liter. We do not weigh the eggs we count them, we do not calculate the hygrometry, we fiddle, we do not fat the sugar we add glucose …
So many differences that make our work different from theirs … but the cook will try to reproduce with difficulty the brilliant work of the pastry chef by borrowing shortcuts and simplifications in order to offer the greatest number of people a dessert inspired by what is best in the world. pantheon of the pastry salons of the Capital!
Without trying to put an honorable corporation on my back, in which I count many respectable confreres and friends, it is reassuring to know that, like cooks, the pastry chef is a forerunner in the use of additives, intermediate food products , from the freezer … we understand better the quid of the impossible realization of the coveted dessert of a great pastry chef because each page because you do not have the additive, the material or the appropriate product, making your book trend very quickly obsolete and frustrating.
