Meet Stéphane Glacier
Pastry chef, Best Pastry Craftsman of France in 2000
Awarded “Meilleur Ouvrier de France Pâtissier 2000” [Best Pastry Craftsman of France in 2000], Stéphane Glacier is one of the world’s leading ambassadors for the art of French pastry. After teaching in the most prestigious schools, he launched his own consultancy, founded a publishing house and opened a pâtisserie as well as a school for professionals and amateurs in the town of Colombes, located on the outskirts of Paris.
Let’s meet him.
Let’s meet him.
- Where do you find your inspiration?
- Just like Pierre Hermé, I would have to say, that I create cakes that I want to eat, from ingredients that inspire me!
- Why do you use Elle & Vire Professionnel products in your recipes?
- I am uncompromising on quality. It is vital for a Chef to work with excellent producers and brands, which have built their reputations on excellence. Elle & Vire make really good products available to everyone. Their products combine performance and innovation as well as always being consistent in their quality. I use their Elle & Vire Excellence Whipping Cream in my recipes, as it ensures the richness of desserts.
- What is your technique for making puff pastry for your croissants?
- The secret to a successful puff pastry is in incorporating the butter in the dough. This will give a nice, even puff pastry, which is attractive to the eye.
Discover the universe of Stéphane Glacier
Recipes from a great chef...
