It has a name that derives from the Japanese and which means “very creamy”, is the Namelaka, the cream that has conquered not only the greatest pastry chefs in the world, but also those who prepare desserts at home for pleasure. It seems to have been conceived around the 90s inValrhona Grand Chocolate School with the hand of some Japanese pastry chefs, the recipe was published for the first time by the French Frédéric Bau (founder of the school) in his Chocolate Encyclopedia 2015. But what exactly is it? Why is it so loved? And above all, how is it prepared and how is it used?
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March 1, 2021 | 23:20 (©) REPRODUCTION RESERVED