Chemistry and Sugar: The Secrets of a Pastry Wizard

Cooking is science, as Momofuku's David Chang says. But perhaps no branch more so than the arcane practices of pastry chefs—it's all chemistry and physics.


So it's pretty exciting that Michael Laiskonis, formerly of Le Bernardin and one of the best pastry chefs in the country—and whom you might've seen on Giz in the video above—just dropped three year's worth of work notes and recipes for free on his site.

A sample recipe for bacon ice cream requires:

200g double-smoked bacon
500g whole milk
30g nonfat dry milk
75g granulated sugar
30g glucose powder
20g trimoline
25g granulated sugar
3g ice cream stabilizer
100g pasteurized egg yolks
75g heavy cream


[Michael Laiskonis via Francis Lam]

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