The Thermomix TM6 is a do-it-all kitchen appliance that makes accomplishing more possible. This revolutionary piece of equipment is ideal for home bakers and professional pastry chefs alike who want to create dynamic pastries, desserts and so much more.
The TM6 is a smart device that handles the tedious parts of cooking, from meal planning to ingredient shopping, to chopping, cooking and cleaning. Cookidoo, Thermomix’s robust recipe platform, features on-screen, step-by-step directions to seamlessly guide users through the entire cooking process – automatically adjusting the cook time, temperature, and speed for each step. The appliance’s innovative technology allows users to whisk, caramelize, brown, chop, steam, sauté, blend, boil, knead, emulsify and more with just the push of a button.
One of the biggest champions of the Thermomix TM6 is Chef Antonio Bachour. A multiple-time semifinalist for the James Beard Foundation’s Outstanding Pastry Chef Award, Bachour utilizes the TM6 in his own kitchens and has been using Thermomix products for years. Bachour recently shared with Bake Magazine his advice for bakers and pastry chefs who have Thermomix in their kitchens.
Bake: How can bakers and pastry chefs best utilize the Thermomix to craft desserts and pastries?
Antonio Bachour: Bakers and pastry chefs can use the Thermomix to do almost 100% of the preparation for both desserts and bread – including all creme anglaise, curds, sable, mousse, glazes, breads, and dough, etc. As you can see, I use the Thermomix to do nearly everything. It gives you the perfect texture, allows for 70% less in preparation time, and above all, delivers on precision and consistency for each and every recipe.
With transparency and health being important to consumers, how can Thermomix simplify the ingredient process?
The best thing about the Thermomix is the ability to cook items - such as eggs - that must be prepared at a certain temperature. The Thermomix is the only kitchen tool that can cook at such a precise pre-set temperature and will always have consistency in that temperature. The cooking process is entirely transparent and the ability to maintain the hygiene of the equipment is also key.
When did you first begin using the Thermomix and how has your relationship with the brand evolved from there?
I started using the Thermomix more than 25 years ago in Europe. I was fascinated by the speed of cooking and the amazing culinary textures it allowed me to create. The Thermomix is truly the most important piece of equipment in my kitchen and I use it every day.
Do you use the Thermomix in your personal life, and in what ways?
I do! We have one at home as well as in the bakery – and use it to make nearly everything there, too. I have taught my wife to make soups, vegetables, steam perfectly, make hummus, dips, sauces, breads, and of course, desserts.
You use plenty of fruit and chocolate in your pastries. Are these products ideal for use in Thermomix recipes?
Yes! I temper chocolate, make all of the fruit purees, and creams and mousse in the TM6. We also make all of the ganaches for the truffles and macarons in the Thermomix. Virtually any pastry ingredient is ideal for use in the Thermomix.