Giuseppe Amato and his savory twist to the classic pastry cream

𝐆𝐢𝐮𝐬𝐞𝐩𝐩𝐞 𝐀𝐦𝐚𝐭𝐨, the italian pastry chef who received the Meilleur Patissier Award in 2021, reinterpreted in a savory way one of the most popular desserts in the pastry world: the 𝐩𝐚𝐬𝐭𝐫𝐲 𝐜𝐫𝐞𝐚𝐦. “Pastry cream is a queen product in pastry making. Today we decided to interprete it and give it a savory twist by including some broccoli water, Parmigiano cheese and some nutmeg. We professionals have to separate the two, meaning that we have to try to convey what is the goodness of savory pastry, while separating it from sweet pastry, which is the first that comes to mind when talking about pastry cream. Our vision is different, our know-how must also be that of savory pastry, and this is why we have embraced this type of pastry cream all-around”. Chef Amato worked with the following machines: - Lab-O-Chef 5: https://bit.ly/472IhO4 - ReadyChef: https://bit.ly/41q2e03 ---------------------------- Follow us on Instagram https://www.instagram.com/carpigiani1946/ Follow Carpigiani Gelato University on Facebook https://www.facebook.com/CarpigianiGelatoUniversity Follow Carpigiani on Facebook https://www.facebook.com/Carpigiani1946 Follow us on LinkedIn https://linkedin.com/company/carpigiani-group