CÉDRIC BARBARET

MELISSA COPPEL
JUAN CONTRERAS
CHRIS FORD
BRIELLE FRATELLONE
LAUREN V. HAAS
JOHN KRAUS
FRANCISCO MIGOYA
RAMON PEREZ
AMANDA ROCKMAN

MEET
OUR
AMBAS
SADORS

CEDRIC
BARBARET
WHY ARE YOU
AN AMBASSADOR?
I have decided to accept the Cacao Barry
Ambassador position for a very simple reason that
brings many of us together in this profession.
To be able to « share and to know how» among a
pallet of great professional with different horizon
and background.
Share to become more creative, techniques and
innovative through a craft where sometime tradition
become forgotten, this is why simple patisserie are
often neglected and forgotten.
Tasty patisserie depends not only on the quality of
ingredients but also on the techniques used to mix
and blend them, an essential factor to ensure the
evolution of our profession.
01
YOUR DEFINITION
O F C R E AT I V I T Y
To me, it is something original and worthwhile to
make and create. Food has the ability to free
your mind from any sets of norms and to give a
better meaning to the food approach by using a
product.
Creativity is to somehow be able to push the
boundaries while staying true to who I am as a
professional and to the tradition I have learned in a
different conceptual way.
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S I G N AT U R E C R E AT I O N

CHOCOLATE
BONBON
MOULE TEA INFUSION
GUAYAQUIL 64% DARK CHOCOLATE AND EQUILIBRE 36% MILK CHOCOLATE

Ganache filling infusion (Yield 5 plaques of 28)

Ingredient Weight 1. Boil cream and infuse tea for 10 minutes and burr mix. At the same time boil sugar and
Sugar 158g glucose to light pale caramel color.
Glucose 105g
2. Deglaze with cream and reboil quickly.
3. If your syrup base is lower than expected amount, add boiled cream to adjust amount.
Cream 402g 4. Pour into chocolate and burr mix until base is smooth
3 Tea bags (3,5g each) 10,5g 5. Ready to use at 32°C
Syrup base 665g
Chocolate Guayaquil 64% 85g
Chocolate Equilibre 36% milk 350g

YOUR FAVORITE
CACAO BARRY
C H O CO L AT E:
Tanzanine Origin
75% Dark Chocolate
Love it for the fluidity and bitterness
while not overpowering the mouth feel.
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CÉDRIC STAY I N FO R M E D

BARBERET Website
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www.26eastlancaster.com/barberet
bistrobarberetandbakery | cedricbarberet
Bistro Barberet and Bakery