Père Magloire calvados in pastry
Calvados Père Magloire is an ingredient of choice in pastry, thanks to its fruity, woody aromas that add a unique touch to desserts. Produced from the distillation of Normandy ciders, it adds subtle notes of apple and spice, ideal for enhancing a wide variety of recipes.
A real asset in patisserie, it is able to :
- Enhance flavors: By incorporating Père Magloire Calvados into creams, cakes or tarts, it intensifies fruity flavors and adds refined depth.
- Aromatize with elegance: A touch of Père Magloire Calvados in sauces, mousses or creams adds elegance and complexity to the taste.
- Versatile: Père Magloire Calvados adapts to a wide range of recipes, from hot desserts such as soufflés, to cold sweets such as ice creams and entremets.
For example, Maxime Maniez’s “Apple Tatin” or Thierry Dumouchel‘s “The Conqueror” entremets highlight its distinctive notes while celebrating its Norman heritage.
Chef’s recipes with apples
Apple desserts are a true classic, unmissable for their comforting flavor and versatility in baking, since apples can be used in tarts, crumbles, compotes, cakes, soufflés, or even sorbets.
The richness of their varieties can offer an unique experience. For example, the Granny Smith selected by Jean-Michel Perruchon, M.O.F. pâtissier, in this new entremets, brings a lively acidity, in perfect harmony with Père Magloire Calvados.
Another advantage of these fruits is their nutritional value: rich in fiber, vitamins and antioxidants, they add a touch of well-being to your treats.
Apples also marry beautifully with ingredients such as cinnamon, vanilla, caramel or dried fruit, offering an infinite range of possibilities for pastry chefs.
Jean-Michel Perruchon in Shanghai in 2024
In June 2024, our importer SINODIS, in partnership with RÉMY COINTREAU GASTRONOMIE, organized several demonstrations in Shanghai with Jean-Michel Perruchon (Bellouet Conseil, Paris). Three events focusing on the preparation of several entremets with Cointreau, St-Rémy brandy, Iles du vent rum, Amaretto and Père Magloire Calvados.
Discover the recipe for green apple entremets, accompanied by a video in which the pastry chef presents the essential steps of its creation.
