Maison Philippe Conticini x FrenchFarm.ac “Cirrus”
The new cake with CBD
Perhaps because he is unstoppable and because no famous pastry chef has yet come up with the idea of using CBD in pastry, Philippe Conticini decided to research this innovative product and incorporate it into his brand new “Cirrus” cake. A real first in the steamed world of French haute patisserie.
What is CBD all about?
Despite its price per kilo (three to ten times more expensive than truffles or caviar), CBD has been gaining more and more fans in recent years, but mostly because of its relaxing and calming properties. CBD belongs to the family of adaptogenic plants such as ashwagandha, maca root, rhodiola, Siberian ginseng and holy basil.
With Philippe Conticini’s work, these aficionados, as well as all other gourmets, the curious and lovers of new sensations, can (re)discover this product, but this time for its gustatory qualities.
The tireless boldness and creativity of Philippe Conticini
All in all, a logical and coherent initiative if you know the career of this visionary, not to say avant-garde, head pastry chef, who was always ahead of his time and unceasingly combined creativity and audacity:
Since I started in this profession, my work has always been nourished by at least four feelings that are deeply rooted in me: Greed, the constant search for flavor, the incessant search for emotion and curiosity. This has always allowed me to create new things and be innovative, like in the mid-1990s when I came up with the idea of combining products such as tobacco, Coca-Cola, celery, chicory or black radish, which until then were completely unknown in patisserie, with my patisserie.
Processing the herbal taste of CBD
It’s only natural that the author of “Sensations”, who recently had the chance to try CBD, immediately envisioned a cake with this molecule. But not for the wrong reasons:
When I incorporated CBD into my pastries, I primarily wanted to take advantage of CBD’s herbal flavor. I found it interesting to explore these particularly intense aromatic grassy notes and the resulting bitterness and combine it with citrus. Furthermore, if you feel a sense of well-being, calming and relaxation an hour or two after eating this cake, so much the better. Especially in this day and age, which is characterized by stress and uncertainty. But that was not the main goal when I created this cake, because whatever the subject, the only thing that matters to me is the urgent need to offer maximum pleasure and emotion to as many people as possible by thinking about the taste and working it thoroughly.
FrenchFarm.ac, partner of the Maison Conticini in CBD
The idea of discovering new culinary horizons led to an encounter with an innovative Parisian partner, “FrenchFarm.ac”. Founded in April 2018, the young company is positioned on high-quality CBD, processed and marketed in all its forms, with the desire to unite the excellence of French gastronomy with the creativity of Philippe Conticini.
The distilled CBD comes from 100% organic cultivation, without preservatives or additives. Its pure, syrupy texture is perfectly suited to pastry.
“Cirrus”, a new cookie full of emotion
This is how “Cirrus” was born: a generous yet airy pastry in the shape of a cloud, full of freshness, lightness and fulminance. It contains frothy sabayon of lime and yuzu, a creamy insert of grapefruit, blood orange and yellow lemon, and ground timut berries.
The base is a dense sponge cake of marzipan and candied lemon marmalade, topped with lime caramel and a crumble with fleur de sel, all coated in a thin white chocolate shell.
With a total weight of 150 grams, this cake is perfect for sharing… or not, depending on your sweet tooth!
