One machine, four sections of the kitchen
Every pastry kitchen has its bottleneck. Crème pât needs a watchful eye and a strong arm, caramel wants precise heat, ganache wants patience, and gelato usually needs a machine of its own. The Lab-O-Chef 5 puts all of that into a single countertop unit that heats and cools in the same cylinder, from -15°C up to +105°C.
It runs on preset programmes (more than 60 of them, including 23 for pastry and 10 for chocolate) and saves your own recipes too, so the custard tastes the same whether the head pastry chef or the newest apprentice presses start.
Built for the clean-up, too
The film spends a good chunk of its running time on hygiene, and fair enough. The cylinder and outlet are one piece with no awkward joins, the beater lifts straight out, a hot-wash cycle does the heavy lifting and a quick-connect spray hose rinses the rest. Less scrubbing at the end of the night means more time for the next batch.
For an Aussie menu, think lemon myrtle curd for tarts, a salted macadamia caramel, wattleseed crème pât for éclairs, or a bush tomato relish for the savoury side of the pass, all from the same bench-top machine.
