Lépluchage

Lépluchage is a culinary term derived from the French verb "lécher," meaning "to lick," and "plucher," meaning "to peel." It describes a delicate and precise cooking technique primarily used in French patisserie. The process involves carefully removing the outer skin or membrane from small, delicate ingredients, often fruits or vegetables, without damaging their internal structure. This is typically achieved using specialized small knives or even heated fine wires.

The goal of lépluchage is to achieve an exceptionally smooth and refined texture, often for decorative purposes or to enhance the natural flavor of the ingredient by removing any tough or bitter outer layers. It is a labor-intensive technique that requires significant skill and patience, often performed by highly trained pastry chefs. Examples of ingredients that might undergo lépluchage include certain berries, small stone fruits, or even specific types of edible flowers, where the skin can be perceived as detracting from the overall eating experience or aesthetic presentation. This meticulous preparation allows the ingredient to be showcased in its purest form.