Wolfberger Gastronomie

The best-kept secret of chefs in gastronomy!

Whether cooking sweet or savory dishes, Eaux-de-Vie, Spirits and Liqueurs have always had a predominate place in recipes and preparations. From the great classics of French cuisine to the contemporary trends of modern patisserie, the right balance and meticulous selection of quality products will make each recipe a unique and unexpected aromatic delight.

These days, with consumers sensitive to these practices and alongside changing palates, it is necessary to learn new ways that alcohols are consumed and new uses for them in cooking. They have numerous virtues as they can enhance, embellish and even glorify the preparations of renowned chefs such as Stéphane Pitré and Frédéric Cassel, who give us their advice here.

Alcohols used in gastronomy and the food industry

Thanks to unique know-how and precise technicity, the Wolfberger Liqueurs, Gourmandises, Concentrates, Spirits and Fruit Brandies help restore the intense, powerful flavors of gourmet preparations. They are ingredients that favor professional innovation and creativity. Macerated fruit, drizzling syrups, soaking syrups, flavoring, candying, flambéeing — once mastered and carefully balanced, these techniques offer a variety of uses depending on the hoped-for results (spongy, crunchy, creamy, etc.), the ingredients and the steps of the recipe.

The advantages of alcohol and Eaux-de-Vie in cooking

A touch of Wolfberger fruit brandy or Spirits can make all the difference, in four ways:

• As a flavor enhancer: the aromas and flavors of these products help boost a recipe.
• As a flavoring agent: At a time when certain fruits have lost their original flavor, intensifying preparations with Fruit Brandies helps to rediscover the essence of the fruit.
• As a preservative: The alcohols obviously help to preserve by discouraging the development of certain micro-organisms which cause rancidity. The alcohol provokes an anti-bacterial activity on the bacteria Gram+ and Gram.
• As a sugar reducer: Consumers and professionals alike are quite sensitive to sugar, whose presence can be reduced thanks to the fruitiness of gourmet alcohols.

Which alcohols for what recipes?

Professionals know how to choose the ideal product according to the recipe and the accompanying ingredients. Depending on their ability to withstand cooking, their sensory characteristics and the evaporation that occurs, the alcohols are carefully chosen and precisely adapted and measured.

FOR EXAMPLE,
to find an intensely powerful fruit taste in chocolaterie or pastisserie, the Concentrés (high in alcohol content with concentrated flavors) would be perfect. For flambéeing or for dishes served in sauce, the Spirits reign unchallenged. And finally, to complement your sweet preparations such as financiers, madeleines, ice creams or éclairs, the Gourmandises with their natural fruit flavors remain original gourmet choices.

Stéphane Pitré’s secret formula

Cod Fillet, Bouchot Mussels, and Fennel Confit with Fleur de Bière®

“I’m from the old school, someone who deglazes and flambées with Kirsch, for example, something quite usual in patisserie. While wine is still used in cooking, the liqueurs are even more discreet, and their aromatic strength is quite interesting in certain dishes. Me, I chose to use the Fleur de Bière® in my recipe because it enhances the liquid from the mussels and the hint of anise seed in the fennel.”

Stéphane Pitré

A recipe for indulgence from Frédéric Cassel

Entremets Roussillon with Wolfberger Apricot Concentré 50°

“Liqueurs and Brandies are just too rarely used. It’s a mistake because in the right proportions, they become flavor enhancers. These products are finally regaining their noble status. In the past, alcohol was essentially a preservative for cakes. These days, we pay as much attention to the quality of the Brandies as to that of a fine wine. The Apricot Concentré used in my recipe for Entremets Roussillon has the assertive flavor of the apricot and gives the dessert its personality. It’s a Wolfberger product I appreciate, along with the Concentré Kéva®Lemon 60° Saint-Honoré.”

Frédéric Cassel