French Easy

In the middle of January our magazine, with the help of Hungexpo, managed to interview master confectioner Gabriel Paillasson, member of the jury panel at the Junior Confectioners’ World Championship in February. Q: How did French confectionery develop in the past few decades? A: Thanks to the development in base materials and equipment, French confectioners created masterpieces in this period – their reputation grew accordingly in the past 30 years. Q: What did technology change? A: Improved cooling technology created a new generation of products, softer, lighter and more delicious cakes. Q: How does the taste of consumers change? A: One of my buyers said to me once: I go to the doctor’s when I feel bad. When I feel good, I go to a confectionery. People will always like good sweets; their taste is often influenced by what we offer to them. Of course, there will always be classic cakes and biscuits. Q: What makes a good confectioner? A: In my opinion, people who like to eat, who like nice things, who are precise, persistent and brave – needless to mention professional knowledge and skills – can become good confectioners. Q: What do you think about contests and trade fairs? A: Certain contests are important in transferring knowledge. Trade fairs give confectioners new ideas.