Celebrate the brightness of summer through pastry with Chef Frankie Robin, Pastry Innovation Lead for IREKS Asia-Pacific, in this refreshing and flavour-forward session presented by Dreidoppel. Known for his elegant style and technical precision, Chef Frankie will explore how to hero fruit flavours in patisserie using Dreidoppel’s premium natural flavourings and compounds.
This session dives into how to balance sweetness, acidity, and aroma — turning seasonal fruits into vibrant dessert components with clarity, consistency, and shelf-stability. Chef Frankie will demonstrate how to apply these flavourings across various patisserie elements such as mousses, glazes, and fillings, all while maintaining the visual appeal and finesse expected in modern pastry work.
Whether you’re working with fresh produce or need stable solutions for year-round production, Dreidoppel flavourings allow chefs to lock in the brightness of summer without compromise. With an eye for clean finishes and balanced flavour layering, Chef Frankie brings summer to the plate in a way that’s both commercially smart and creatively inspiring.
Ideal for pastry professionals looking to refresh their offering, this session will equip you with practical techniques and flavour strategies for the warmer season and beyond.
Learning Objectives:
1. Learn how to incorporate summer fruit flavours into patisserie using Dreidoppel’s high-quality flavourings to achieve freshness, balance, and consistency across different applications.
2. Understand the role of acidity, aroma, and sweetness in creating well-balanced fruit-forward desserts that maintain structure and flavour clarity.
3. Gain practical techniques for using flavourings in glazes, mousses, and fillings, allowing for year-round production of seasonal-tasting products without relying on fresh fruit availability.
