What to cook with : Glucose
M.O.F Luc Debove’s Pistachio Mirror Glaze
Course: Base, Sweet Base, Glaze, Mirror Glaze
Difficulty: Intermediate
Preparation Time: 30 Minutes
Chef: Luc Debove
Book: Journal Du Pâtissier (French & English)
Ingredients : White chocolate, Glucose, Sweetened condensed milk, Pistachio paste,
Languages: English |
Français
Bachour’s Whipped Ganache (White or Color)
Course: Base, Sweet Base, Cream And Custard, Thick Cream, Whipped Ganache
Difficulty: Easy
Yield: 760 grammes
Preparation Time: 10 Minutes
Chef: Antonio Bachour
Ingredients : White chocolate, Whipping cream, Glucose, Inverted sugar,
Languages: English |
Français

Pierre Hermé’s Pistachio Ice Cream
Course: Dessert, Ice Cream And Sorbet
Difficulty: Intermediate
Chef: Pierre Hermé
Book: Secrets Gourmands
Ingredients : Whipping cream, Glucose, Egg yolks, Pistachio paste, Pistachios,
Staples : Bassin D'arcachon, France, Ouest-Sud
Languages: English |
Français
Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces
Course: Base, Dessert Decoration
Difficulty: Easy
Preparation Time: 5 Minutes
Cooking Time: 11 Minutes
Ingredients : Icing fondant, Glucose, Isomalt,
Languages: English |
Français

