A few weeks ago Chef Gerard Taurin M.O.F. and World Champion Glacier came to the pastry school at Maison Christian Faure to teach us the craft of making sorbet and ice cream.Before his arrival I have to admit as someone who dislikes ice cream I wasn’t really looking forward to this week. I thought it was going to be five very long days of making ice cream over and over again. Damn! I was so wrong. It was a fantastic week!
Chef Taurin’s warmth and desire to pass on his amazing wealth of knowledge leaves you feeling that there is nothing more exciting in patisserie than doing endless math calculations. Yes, you read that right, ice cream and sorbet, is all about the math and if you do not believe me take a look a this picture.
Who would have thought that working out the percentage of dried milk powder in an ice cream recipe would be so interesting and I hate math!
Yes, these are my colleagues sitting on boxes of Irish butter doing math.
Any how, twenty-three formulas later and we had made delicious, delectable ice-cream flavours from black sesame to lavender.
I confess I am now a convert. I’m not sure if it was the chestnut ice cream covered with a dark chocolate crumble on top that finally won me over, or the pistachio with a caramel/pistachio weave.
However, I do know that Chef Taurin’s humour and wonderful personality made all of us his biggest fans. Before he left we couldn’t resist jumping on him and giving him a huge group hug.
Thanks for a great week Chef!
It’s been a slice . . .