As the days grow longer and the warmth settles in, summer recipes that combine lightness with a burst of flavor become essential on your tables. Discover three exclusive creations by renowned chefs, perfect for reinventing your offering and delighting your guests during the sunny season.
Table of Contents:
Jean-Thomas Schneider’s Frozen Lemon Dessert
Surprise your customers with a hyper-realistic trompe-l’œil lemon dessert created by Jean-Thomas Schneider, World Ice Cream Champion 2018 and Meilleur Ouvrier de France 2019. This dessert will delight guests who enjoy citrus notes and refreshing treats.
Thanks to a cleverly designed
3D lemon silicone mould – 12 cavities,
you can reproduce this elegant shape and give even the simplest of preparations an original and sophisticated presentation.
Don’t miss this exclusive frozen dessert recipe – perfect to beat the summer heat.
Rum Baba with Lime Cream by Samuel DENIS
While rum baba may be a divisive dessert in the summer, the version created by pastry instructor Samuel DENIS might just change your mind! By combining the richness of baba with the zing of lime cream, he offers a refreshing twist on this classic.
Indeed, the acidity of the lime cream invigorates the richness of the rum-soaked baba, striking a surprising balance. This pairing lightens the dessert, making it perfectly suited for hot weather—and utterly delicious.
To achieve this refreshing reinterpretation, Chef Denis chose our
Galet silicone mould,
departing from the traditional shape for a more modern and elegant presentation.
Discover Samuel DENIS’s recipe now and prepare to be surprised.
Pistachio Entremets by Gaël ETRILLARD
Much more than just a dessert, this entremets by pastry chef Gaël ETRILLARD was created for true pistachio lovers.
This dessert features delightful flavors of raspberry, beetroot, and pistachio, centered around a light pistachio mousse carefully shaped using our
Kougelhopf silicone mould,
for a modern and refined look. At its core, a medjool date paste adds smoothness and depth, topped with a thin layer of cherry confit that subtly awakens the palate and enhances the pistachio richness. To add textural contrast, the chef has included a pistachio crumble for crunch.
A dessert both technical and poetic, sure to captivate haute pâtisserie enthusiasts and food lovers alike in search of new sensations.
These three chef-created recipes are a true source of inspiration to refresh your summer menu. They embody the perfect blend of creativity, technical mastery, and the desire to deliver unforgettable flavor experiences—even under the blazing sun.
Feel free to adapt these ideas to delight your guests and make your establishment the ultimate gourmet destination of the season.
