Join Chef Frankie Robin, Pastry Innovation Lead for IREKS Asia-Pacific, for a sophisticated journey into the heart of classic French patisserie, brought to life with the support of Dreidoppel’s premium flavourings.
This session pays tribute to the foundational principles of French pastry — elegance, balance, restraint, and technique — and explores how these timeless traditions can be reinterpreted for today’s patisserie professional.
Chef Frankie will demonstrate how flavour can be layered and refined through the lens of structure, texture, and precision, using Dreidoppel’s reliable, high-performance flavouring solutions.
With a deep respect for classical methods and a modern approach to presentation, Chef Frankie brings clarity and intention to every stage of the process — from building flavour through base components to achieving a clean, refined finish.
This demo is ideal for those looking to reconnect with the fundamentals of French pastry while learning how to deliver consistency and efficiency without compromising craft. Whether you’re a seasoned professional or an emerging talent, you’ll leave with practical insights and creative inspiration grounded in the enduring philosophy of French pâtisserie.
Learning Objectives:
1. Deepen your understanding of traditional French patisserie principles, including structure, balance, and flavour harmony — and how to apply them in a modern kitchen setting.
2. Learn how to incorporate Dreidoppel flavourings with precision, ensuring consistency, efficiency, and clarity of taste across pastry components without compromising classical technique.
3. Explore methods for refining presentation and execution, gaining insights into how to elevate timeless French-style desserts with clean, contemporary finishes that respect tradition.
