Marie-Antoine, known as Antonin Carême: the “King of chiefs and chief of kings”
Introduction In the history of French gastronomy, certain names shine like stars in the Michelin Guide. Among them, Marie-Antoine Carême occupies a special place. A true pioneer of haute cuisine, he is considered one of the founders of modern pastry and a great chef who inspired entire generations, from workers in […]
Crafts & Local Visibility: How Bakers, Chocolatiers, and Ice Cream Makers Can Make Their Names Known Without Becoming Geeks
Digitalization of Artisans: How Ice Cream Makers, Bakers, and Chocolatiers Can Take Advantage of the Web Craftsmanship and New Consumer Habits Consumer habits have changed profoundly in recent years. Today's customers are looking for authentic, local, and quality products... but they often look for them online. For artisan ice cream makers, bakers, and […]
Importance of maturation in the ice cream making process
The Importance of Maturation in the Ice Cream Manufacturing Process Introduction: A Little-Known but Decisive Step When we talk about ice cream manufacturing, we often think of flavors, ingredients, or even the ice cream maker. But one essential step often remains overlooked: maturation. This phase, although decisive, directly impacts the smoothness, […]
Italian ice cream machine rental
Italian ice cream machine rental: everything you need to know Introduction Want to add a delicious and refreshing touch to your events? Italian ice cream machine rental is the ideal solution to delight your guests, whether it's a birthday party, a wedding or a trade fair. But before you get started, there are […]
Brick Pastry Cream
Brick Pastry Cream: A Time Saver or a Compromise on Quality? Introduction: Brick Pastry Cream, a Modern Solution? In the world of professional and artisanal pastry, pastry cream is a central element. Traditionally made hot, it requires time, technical mastery and […]
Cold or hot pastry cream in a pastocuiseur?
Pastry Cream: Cold or Hot with a Pastocuiseur? Introduction Pastry cream is a must-have in baking. There are two main methods for making it: cold pastry cream, which is quick and practical, and hot pastry cream, which is more traditional and made with a Pastocuiseur for an even […]
What is a pastocooker used for and how does it work?
Understanding the Pastocooker: Use, Advantages and Operation The world of pastry and confectionery is a world where precision and quality are essential. Among the essential equipment used by professionals in this field, the pastocooker occupies a special place. But what exactly is a pastocooker for and how […]
Reduction in electrical consumption on Hubert Cloix pastocookers
Optimization of Electricity Consumption at Hubert Cloix Since the transition of our machines to the touch interface, we have undertaken a redesign of the interior of our machines in order to have coherent machines in terms of interface and components for good perceived value. Introduction At Hubert Cloix, we are aware of the importance of energy efficiency […]
The evolution of the ice cream maker
The History of the Ice Cream Maker: From its Origins to Today The history of the ice cream maker is as rich and varied as the frozen delights it creates. Since ancient times, civilizations looked for ways to cool their drinks and foods, using natural snow and ice mixed with fruits and sugars. […]
Guide to creams in pastry
Guide to the types of creams in pastry Recipes and Tips for Mastering Creams in Pastry Classic Pastry Cream Ingredients: Preparation: Homemade Whipped Cream Ingredients: Preparation: Chantilly Cream Ingredients: Preparation: Velvety Custard Ingredients: Preparation: Airy Sabayon Cream Ingredients: Preparation: Simple Butter Cream Ingredients: Preparation: Creamy Mousseline Cream This is the pastry cream enhanced with […]