Ingredients

Pastry ingredients, essential cooking aids

MeilleurduChef.com carries culinary aids to simplify your baking. These pastry ingredients will become essential for your baking.

We have a whole range of ingredients for both amateur and seasoned pastry chefs. Pastry ingredients will improve and facilitate any pastry preparation. Acidifiers reduce food acidity and enhance taste. Improving agent and yeasts are a real dough enhancers. They improve the hold and give a volume to your dough. Many types of gelling agents have a different usage, but all of them will thicken a preparation.

A short presentation of pastry ingredients sold on the MeilleurduChef.com. You will find the ingredient you need to prepare many recipes (whipped cream, cakes, sauces, fruit preparations, preserves...). Food additives are the secret card of pastry chefs, essential for perfect realisation.

Ingredients for pastry are used by the best pastry chefs and pastry craftsmen. They are a sure bet for success if you follow the instructions for use. Each product has an explanation and instructions for use to make the best use of it. Widen the range of possibilities with pastry ingredients.

Give consistency, smoothness, homogeneity to your pastries. Exalted flavours and aromas. Bring a touch of shine, colour, decorate your most beautiful pastries with lace. Pastry ingredients are here to enhance your presentations.

Molecular cuisine with pastry ingredients

Did you know that you can make molecular cuisine at home with baking ingredients? We think outside the box when talking about molecular cuisine. Yet like pastry, it is a culinary art using the power of science. In molecular cuisine, cooks and pastry chefs play with textures and mixtures to invent new dishes.

Molecular cuisine was born thanks to two scientists who wanted to understand the mechanism of cooking to create new recipes. They made a good decision as molecular cuisine entered into the greatest restaurants and today is arriving in your kitchen. Get pastry ingredients to make your own molecular cuisine.

There are basics to have in your cupboards to achieve this molecular gastronomy. Gelling agents, emulsifiers, thickeners and spherification will be your best companions. The gelling will give another dimension to your dishes, replacing a liquid preparation with a gel form using gelatin or agar-agar, a natural product. Thanks to the emulsion, you can combine two ingredients that do not mix originally, such as water and oil for example. There are natural emulsifiers like egg in mayonnaise, but using soy lecithin will bind the two chosen ingredients together. The thickener will give more consistency and smoothness to your food. Finally, spherification is the best-known technique in molecular gastronomy, it transforms a product into a kind of gellified ball on the outside and always liquid on the inside. It is an explosion of flavour.

Buy pastry ingredients at MeilleurduChef.com to reinvent your cuisine and your pastries.