Chemistry and Sugar: The Secrets of a Great Pastry Chef

By Matt Buchanan on at

Cooking is science, as Momofuku's David Chang says. But perhaps no branch more so than the arcane practices of pastry chefs—it's all chemistry and physics.

So it's pretty exciting that Michael Laiskonis, formerly of Le Bernardin and one of the best pastry chefs in America —and whom you might've seen on Giz in the video above—just dropped three year's worth of work notes and recipes for free on his site.

A sample recipe for bacon ice cream requires:

200g double-smoked bacon

500g whole milk

30g nonfat dry milk

75g granulated sugar

30g glucose powder

20g trimoline

25g granulated sugar

3g ice cream stabiliser

100g pasteurised egg yolks

75g heavy cream

[Michael Laiskonis via Francis Lam]