![]() ![]() They are also an internet sensation, boasting almost 3m posts. International development project manager Marie-Emmanuelle Chessé says the company’s chilled, gluten-free macarons are becoming more popular, adding: “People eat with their eyes, which is one of the many reasons macarons have become the dessert to have on menus. ![]() It is true, pub chefs don’t have to be experts at making desserts themselves, claims French food manufacturer Tipiak. Try and keep to those classics and don’t try and be too clever.” Whatever you are capable of making, the classics – such as sticky toffee pudding – work well. For example, if you cannot make ice cream, ensure you buy the best quality you can. ![]() In this case, stick to good, honest desserts. He says: “Unfortunately, most pubs cannot afford a pastry chef. Heath Ball, licensee of the Red Lion & Sun, in Highgate, north London, which was placed 37th on the Top 50 Gastropubs list, reveals the secret to making desserts work is to be original and by creating the dishes fresh on-site. ![]()
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