Photographer Kuba Dabrowski per Essen A Taste Magazine© | Fashion editing and research Francesco Stefanelli | Food research Eleonora Giammello | Img. 1 scarpe: Spalwart | Img. 2 pantaloni: Woolrich Woolen mills | Img. 3 cardigan: Camo | Img. 4 canotta: Folk | From Twentyfourseven
Designed as an organic system, a map of related flavors, by chef Sang-hoon Degeimbre, Food Pairing deals with matching basic ingredients using a scientific method for the study of flavours, smells, food consistency and its impact on the taste’s physiological system.
A study of fabrics, colours and design in relation to the chemistry of food and its pairing rules, offers us crossed matchings which are not always and not only evident to the eyes. Taste is a complex system.
Puff pastry plait with apple and blueberries
Approx 40×20 cm rectangle of puff pastry, an apple, 2 tablespoons cassonade sugar, juice of half a lemon, 20 g blueberries, powdered sugar.
Cut the apple into thin slices, sprinkle it with lemon juice and let it stand for a few minutes before placing them, slightly overlapping, on the pastry, making sure to leave free the edges so they will close. Dust with cassonade before adding the blueberries. Close the filling with the pastry shaping it like a plait.
Place the braid on baking paper and bake at 180°C (350F) for 15 minutes. Let it cool and taste.