It’s decided you’re going to start making a Paris-Brest, and canelés. Congratulations, you follow your recipe step by step, of course, and you’re doing quite well, until you read terms like emulsify, abound, or even slice. Behind these words, there are professional techniques on which Pascaline Camblong will focus in this column.
Pascaline Camblong, author of Crème des Bordelaises: Slicing: also called “graining”, the fat in the preparation separates from the aqueous phase. The preparation takes on the appearance of a grainy heap bathed in liquid.
Formerly a graduate of Master in Food Marketing from a Business School, Pascaline Camblong first worked in large groups such as Nestlé, Père Dodu, Mamie Nova or Paysan Breton. In 2017, she decided to change her life and follow her heart. A passionate pastry chef for years, Pascaline first trained in a self-taught and decides to spend his diploma in free candidate. Once my diploma obtained with honors, Pascaline Camblong nourishes her passion and her knowledge by working in the kitchens of great Chefs such as the Fourth Wall by Philippe Etchebest, at theBordeaux Intercontinental to silver press by Gordon Ramsay or with Pierre Mathieu the former head of the Mandarin Oriental established in Bordeaux. Today, she shares her know-how and her pleasure in baking in the workshop, under the identity “La Crème des Bordelaises”.