A sweet day for the 25 years of the Pastry Ernst Knam, celebrated with many friends and master Gualtiero Marchesi.
They have been really intense years that characterized this last quarter of the century by the famous Mâitre Chocolatier Ernst Knam. Its equally famous Milanese pastry shop in via Anfossi, inaugurated in 1992 under the name of “The Art of Sweet” and now simply called whith his name, is renewed in the gaze but remains intact the spirit and inspiration that have characterized from the outset this historical shop and creations of the chef. To celebrate such beauty, creativity and kindness, Knam has been achieved by many friends, including Gualtiero Marchesi. In the company of the Master, the chef traced the most salient moments of their journey together from their first meeting in the kitchen. A very special relationship was established between Knam and Marchesi,
who wanted to emphasize: “We are perfectly in agreement: we have a feeling, a cultural sensation”. The 25-year-old party was also the occasion to present new pastry inscriptions, three new product lines that will feature the next production of Via Anfossi 10. The original sweet and salty line, combines the soul of the double Knam, available in new types of monoportion quiche; macarons, its new real challenge, both salty and sweet; and finally, the K chocolates, born out of a project designed specifically by the chef, with cubic form and the unmistakable K of Knam in relief. During a cooking class, chef Ernst explained to the public all the steps needed to make new K chocolates, from temperament to ganache closure, through sweet filling with Japanese Yuzu
salad with Gorgonzola cheese. Great ending with the cut of a really special cake, the “Seven Knam Tones”: Citrus, Lemon Cake, Amalfi Lemon Ice Cream, Dark Chocolate Ganache and Coffee, all wrapped in a creamy dark chocolate and finished with light white splashes. “The achievement of the 25 years of activity was a great milestone -said Ernst Knam – but the most important thing is to celebrate surrounded by life friends, old and new customers, and all those people who have made it possible to reach this point. The future? I’m not going to, if I’m convinced of a project, I’m committed to achieving it”.
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