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Didess' Bakery & Farm @ Culinary Innovators
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On Monday 12 May we attended the Culinary Innovators by Gault&Millau — an evening not to be forgotten! 🐐🐐🐐
In an atmospheric setting full of top chefs and food professionals, we were able to showcase our passion for creative marketing and culinary refinement.
🐐 Amuse in style – Mini gaufrette Chorizo & Goat Cheese
We welcomed guests with an amuse that was both surprising and playful: Mini gaufrettes with chorizo and mozzarella, filled with goat cheese cream, served in a charming mini farm full of little goats. A wink and a flavour bomb in one. 🐐💚
📌 Recipe:
- Mini gaufrette Chorizo & Mozzarella
- Goat cheese cream
- Panko Green Herbs New Tex
- Guacamole
- Cauliflower rice
Preparation:
1. Pipe a dollop of goat cheese cream onto a gaufrette.
2. Place a second gaufrette on top.
3. Roll the side of the wafer through the panko for extra flavour and colour.
4. Cut a small tip off the piping bag with guacamole and pipe onto the top wafer.
5. Finish with a little cauliflower rice.
6. Perfect as an amuse, finger food or creative starter!
Photo: © Pieter D'Hoop
🧁 Bordalou tarts
- Preheat the oven to 170°C.
- Place the Bordalou tarts with sufficient space between them on a baking tray.
- Baking time: Thawed: 15 to 20 min / Frozen: 20 to 25 min
- Let cool completely at room temperature for a clean unmolding.
Finishing tips:
- Pipe a dollop of whipped cream onto the tart and finish with fresh fruit.
- Fill with chocolate ganache, let set and garnish with red berries.
- Or: Pipe our crémeux Kalamansi on top, followed by Italian meringue from Food Revolution by Didess — and torch.
Photo: © Pieter D'Hoop
🥐 Millefeuille with Feuilletée Karamel & Crémeux
- Pipe layers of Vanille and Kalamansi crémeux onto a Feuilletée Karamel.
- Place a second crisp on top.
- Lightly dust with Yopol.
- Finish with half a Maxi Sfera Exotisch and a sprig of cress.
