Caramel is a complex ingredient which brings taste and colour but which can also be sweet and blonder or exhibit deeply roasted aromatic notes. Traditionally used in flans, dessert creams, ice creams and other sweet products, caramel is also used in the Asian cuisine: with pork or shrimps, Peking ducks, etc.
The idea of "Cuisinez caramel" (litt. "Cooking Caramel") is to widely explore the use of caramels in unconventional uses.
Thanks to a partnership between Nigay and the Loire Regional Chefs Association, a recipe book (preface by the 3-star Chef Pierre Troigros) with Nigay caramels was published in 2015 following the 1st "Cuisinez Caramel" competition.
We have also published a website with all the competition recipes and more of our Pastry Chef.
Click on the picture below to find your way to Cuisinez Caramel website:
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The selected Chefs created savoury or sweet recipes using Nigay caramels.
Veal tenderloin, white asparagus and artichokes, blood orange juice