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Mathis and Samuel Anstett, recent winners of the Junior Pastry World Cup, bring a fresh perspective into traditional pastry with their creation, Souffle de Café: a dessert born from the freedom of movement, revealing the secrets of a molding process… without a mold.
Designed specifically for this 100% vegan recipe, this precise, almost illusionist technique turns craftsmanship into a language. The material is shaped by the rhythm of each movement, delivering a coffee signature of rare intensity.
To bring this vision to life, the Anstett brothers centered their creation around three flagship products from the Prova Gourmet range:
Integrated into every stage of the recipe, this extract serves as the aromatic foundation. It reveals the vegetal notes of freshly ground coffee without any bitterness, giving the dessert a structured and elegant finish. 👉 Discover Colombian coffee extract
A sophisticated blend of cocoa butter and Brazilian coffee extract, Fusion Café allows for precise, effortless flavoring in one single motion. 👉 Discover Fusion Coffee
Its aniseed and delicately powdery notes pair beautifully with kumquat confit and praliné to soften and reveal the full intensity of the coffee. 👉 Discover Tahitian Vanilla
We had the privilege of hosting Mathis and Samuel for a truly unique session in our workshops. Guided by the expert eye of our Chef, Tristan Rousselot, the encounter focused on the art of transmission. This creative dialogue perfectly captures the essence of Souffle de Café: a seamless blend of technical rigor and artistic freedom.
Watch the Souffle de Café masterclass here
Our sincere thanks to Mathis and Samuel for their trust and for this enriching exchange, a meeting that truly places sharing at the heart of the creative process.
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