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Courses and desserts of European cuisine — master-class from Frederique Denis


In late February 2013 The group of companies East-West jointly with the Irish company Pritchitts — one of the European leader manufacturers of  cream — carried out the series of master-classes for their regional customers at the topic Courses And Desserts Of European Cuisine. The guests of the event were more than 70 restaurateurs, chefs and technologists from Tver, Yaroslavl and Vladimir.

The master-classes were conducted by the well-known British pastry chef Frederique Denis and the chef of the Laboratory of taste East-West Rodion Bronte. French trained, Freddy has over 30 years experience in French Patisserie. His passion for food has seen him work across many disciplines from private dining to new product development in the grocery trade. He has in-depth knowledge of frozen, chilled and ambient products and has vast experience working with customers to perfect their product range. He is now Pritchitts Technical Product Manager covering Europe.

During their master-classes Frederique and Rodion considered various types of  cream at the market and their application in various areas of cookery. After the theoretical introduction Frederique shared some of his professional secrets of cooking the first, the second courses and desserts based on dairy, non dairy creams and cream alternative. The guests of the master-classes appreciated the cream-soup of baked pumpkin, bobby veal with the sauce of Japan mushrooms, fruit sticks with chocolate sauce, lemon cheese-cake with caramel apples, raspberry ganash, chocolate mousse.

The Pritchitts creams with various fat base were used during cooking. The special interest was produced by the unique product at the Russian market — Millac Gold cream. Millac Gold is the mixture of dairy and non dairy creams. Due to the composition, this product combines the advantages of diary cream — natural taste and colour — with advantages of non dairy cream — high stability, extra whip volume, permanent structure while heating. The Millac Gold cream are equally good for cooking cold and hot hors d’oeuvre, first and second courses, desserts and pastry. Its versatility was demonstrated to the audience of the master-classes.

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