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I have always used espresso powder or a shot of espresso coffee when flavouring my pastry creams. As I became a more confident baker, I began referencing French cookbooks or websites and noticed that Trablit was the coffee extract of choice. To state that this extract brings the flavour up to a new level is an understatement. Don't get me wrong -- a shot of strong, Italian espresso has its place in baking, but if you want a subtle, elegant coffee essence (think eclairs, profiteroles or macarons), without sacrificing a genuine coffee taste, Trablit is the way to go. This extract is difficult to find in Canada -- thank goodness for Gusta.
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Pick Up is free of charge at our cooking studio in Markham, Ontario. Please select the "Pick Up" option next to the shipping tab at check out.