From the 7th to the 11th of November, the Chef David Pierre visited Taiwanese cities, Taipei, Taichung and Kaohsiung, to present three key Isigny Sainte-Mere products: the 500g Unsalted Butter Roll, the U.H.T Whipping Cream and finally the Fromage Blanc.
In total, around 300 Pastry Chefs and Professionals attended the demonstrations, thus discovering five recipes described steps-by-steps by David Pierre who underlined the strengths and advantages of each products and shared his knowledge of the Isigny Sainte-Mere brand.
A focus was specially made on the Fromage Blanc used by David Pierre in four out of the five recipes due to its high potential in pastry applications. Indeed, the Fromage Blanc is a multi-purpose dairy products that can be used in both pastry and cooking applications and which is, for this reason as well as for its delicate and smooth texture, arousing enthusiasm among Asian Pastry Professionals. Being a “light” dairy product (8% fat by total weight), the Fromage Blanc is an interesting alternative to fresh cream or mascarpone to prepare desserts such as Cheese Cake.
For this occasion, David Pierre created a Fromage Blanc Tart, a Chestnut Cheese Cake, Madeleines, a Pineapple Fromage Cake and Florentins, which have all known a great success.