A mixture of Glucose, Fondant and sugar. Cooked and cooled and then crushed and seived into shapes or through chablons or stencils and cooked again until clear to create amazing
Executive Chef – Pastry
International Pastrychef and Author of more than a fifteen books and writer for magazines. Aaron Maree is a International Dessert Consultant with experience with small business, large corporations,hotels, and cruise lines. ARABIAN DREAMS cookbook was his first book published in over 10 years published in 2010 it won International Awards in Paris and changed the face of Middle Eastern Desserts giving traditions a glorious future in a Michelin Star world. This blog is his diary of that passion.
Latest
Blogs
In our pastry blog, you will learn about the latest trends in haute patisserie
and chocolaterie: news, articles and interviews with the most renowned pastry chefs.
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A technique we have all seen but probably rarely tried. Successfor this remains with the quality of your plastic wrap. We used between 16-18 layers of plastic firm over a
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A syrup of 1000g sugar and 400g water brought to the boil and cooled. poured into shaped forms and seeded with fresh sugar crystals, left 24-48 hours depending on your
Career
Achievement
Career Achievements
Career Achievements
Career Achievements
Career Achievements
Talented Chef
With his excellent pastry knowledge & great experience, Chef Aaron got a great opportunity & a very challenging task to work at Al Rawdha Palace.
Excellent Pastry
This increadibly talented chef was judged & chosen to be one of the top 5 Pastry chefs of the Middle East for 2012 and rated as one of the Top 5.
Patisserie Perfectionist
Meet Chef Aaron Maree, highly successful & highly talented International Pastry chef and a Dessert consultant.
