Benefits of TREHA® for frozen desserts – Chef Emori’s case
Chef’s recipe & comments
Chef Emori explains what he would like to try next with TREHA®
In this blog, we touch on diverse topics about Japanese food cultures, practices together with the culinary secret, TREHA®, and its important role in the Japanese food industry. We hope our blog helps you obtain in-depth knowledge of the secrets and science behind Japanese cuisine, shared from our kitchen, to yours.
Chef Emori learnt from MOF chef Franck FRESSON in France. After returning to Japan, he worked for the patisserie ‘April de Bergue’ for 5 years as an executive pastry chef and ‘Glaciel’, the patisserie specialized for ice cream cakes for 3 years as an executive pastry and glacier chef. Then he opened his own patisserie ‘MAISON GIVREE’ in Kanagawa, 2017. He has created beautiful cakes and ice cream, and expanded business to Tokyo in 2019.
He is a multiple award-winning chef around the world. He won the second prize of gastronomy competition in Dijon, France, first prize of ‘André Lecomte Competition’ sponsored by Académie Culianire de France Délégation du Japon, first prize of ‘Competition of Assiette Dessert’ in 2010 sponsored by All Japan Confectionery Association.
In 2015, He participated in ‘The World Pastry, Chocolate, and Ice Cream Championship’ took place in Italy as a captain of team Japan, and played an important role in winning the first prize!
Not only creating beautiful cakes and ice cream cakes with seasonal fruits from his own patisserie, he also appears on media and training sessions for professional chefs around the world as a lecturer or consultant.
Team TREHA®: How did you first learn about TREHA®? What made you start using it?
Chef Emori: It has been 20 years since I first encountered with TREHA®. I read through "TREHA® BOOK" published by Hayashibara, and learnt TREHA® has various functions beneficial for my creations. I regard TREHA® as "sugar with low sweetness" and it has been one of an indispensable ingredient. Now I engage in new product development overseas, and I sometimes recommend them to use TREHA® to improve their products.
Team TREHA®: What are your favorite functions of TREHA®?
Chef Emori: I learnt about sugars in Italy when I decided to be involved in gelato manufacturing. I got to know sweetness and freezing point were different among sugars. I was strongly interested in sugars by learning how to control texture and melting point of gelato by sugars. Although certain sugar content is necessary for manufacturing gelato, it becomes too sweet if I only use table sugar to increase sugar content. I appreciate low sweetness of TREHA® because I can increase sugar content of gelato without adding extra sweetness. TREHA® also highlights fruits flavor, which contains fructose. Because fructose has long-lasting sweet aftertaste, increasing sugar content by adding TREHA® is better than adding fructose or table sugar to highlight fruits flavor. Furthermore, TREHA® keeps gelato smooth during storage by keeping ice crystals small.
Using sugars for gelato is nothing special; however, selecting appropriate kind and amount of sugars is important. For example, orange flavor is closely correlated with sugar content and acidity of foods - without enough sugar content, orange flavor does not stand out. Although Japanese patisseries tend to use small variety of sugars, it is important to try new ingredients and make new recipes to improve skills of Japanese chefs.
A beautiful frozen verrine. We can enjoy contrast of red berries and vanilla ice cream, and various texture given by sorbet, sauce, ice cream and crumbles.
TREHA™ keeps sugar content without overwhelming sweetness. Mild sweetness and sugar content brings out full flavor of fruits.
Click here for chef Emori’s "Petite dessert cups with red berry sorbet & vanilla ice cream" recipe.
Ice cream cake with classic French confectionery – dacquoise. Combination of strawberry and vanilla ice cream is loved by people in all ages.
TREHA® keeps smooth texture of the dessert by suppresses ice crystal growth. TREHA® contributes to balance flavor of cakes by highlighting acidity and flavor of fruits.
Click here for chef Emori’s Dacquoise aux Fruits Rouges recipe.
Team TREHA®: What would you like to try next with TREHA®?
Chef Emori: I would like to use TREHA® as powdered foam. I make homemade candied fruits, and dust them by TREHA® to avoid sticking together. TREHA® has low hygroscopicity and works just as powder. This is interesting properties that other sugars do not have. I mix corn starch and TREHA® and dust marshmallow to reduce starchy mouthfeel and stickiness at the same time. TREHA® contributes melt-in-the-mouth texture of my marshmallow. To go one step forward, TREHA® is an indispensable ingredient for me.
Click here for guimauve recipe with TREHA®.
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