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N°504
Du 20 mars au 20 avril 2024
Summary
ACTUALITÉS
- 6-7 Meilleur Apprenti de France Pâtissier 2024 : La 45e finale se prépare
- 8 Laurent Le Daniel, Chevalier dans l’Ordre national du Mérite
- 10 Lenôtre relève de nouveaux défis
- 12 Le Goûter des jeunes chefs Cacao Barry®
- 14-18 Pâques 2024, suite & fin
REPORTAGES
- 24-27 Île-de-France, Hauts-de-Seine : Claire Heitzler & Producteurs, une pâtisserie 100 % engagée en ligne
- 28-31 Maison Matyasy à La Crau (Var) : Un Relais Desserts, à l’heure de la relève
- 32-33 Paris, Île-de-France : Roulés & pavlovas, un concept gourmand et festif
- 70-73 Entretien : François Daubinet
ARTISTIQUE
- 62-63 50e édition du Championnat de France du Dessert : La finale nationale approche
- 64-65 Alexandre Albanese, Champion du Trophée des Glacetronomes 2024
- 66-67 L’ère de la Pâtisserie 3.0 est arrivée
- 68 Agenda des concours
RECETTES
- 34-49 Recettes : Spécial alcools & babas
- 50-51 Pas à pas Pâtisserie : Pain de Gênes pommes, rhum, raisins
- 52-53 Pas à pas Confiserie : Bonbon rhumraisins
- 54-56 Recettes de nos fournisseurs
DOSSIERS
- 20-22 Nouveautés et actualités des fournisseurs
- 58-60 Zoom alcools
PRATIQUE
- 57 Bibliothèque
- 74-75 Sucre artistique : Le panda
- 76-77 Technologie de la glace : Création de la recette
- 80 Dernière : Buffet de mariage Bastien Blanc-Tailleur, Entreprise du patrimoine vivant.
Recipe of the month
CANNELE BABA
BABA DOUGH
- Flour T55 1,720 g
- Caster sugar 93 g
- Salt "fleur de sel" 34 g
- Fresh yeast 78 g
- Water 155 g
- Eggs 1,240 g
- Orange zest 12 g
- Lime zest 12 g
- Lemon zest 12 g
- Butter 465 g
Zest citrus with cubed butter. Mix powders with liquids on 8th speed for 10 minutes. Add softened butter and mix on 8th speed until the butter has completely incorporated (approximately 10 minutes). Stop mixer and pipe with a N°15 tip 30-32 g per cannelée mould (slightly greased). Place into baking trays and slightly press with two fingers that have been moistened with cold water. Prove at 28°C and stop once the dough starts to come up the top of the mould. Bake at 170°C for 20 minutes, 20% humidity and Fan 4. Cool before unmoulding. Cut excessive dough with a bread knife on a cutting board.
RUM SYRUP
- Water 1,000 g
- Raw "unrefined" sugar 400 g
- Rum (Negrita) 300 g
- Orange, cut in half 5 pieces
- Lemons, cut in half 5 pieces
- Vanilla beans, used 10 pieces
- Fresh passionfruit 1 piece
Heat ingredients together.
VANILLA RUM WHIPPED GANACHE
- Cream 35% fat 2,000 g
- Vanilla bean 6 pieces
- Invert suga 2 g
- Glucose syrup 50 g
- Gelatin mass (200 Bloom 100 g
- White chocolate 420 g
- Rum 60 g
Boil cream with vanilla beans cut in half and scraped. Cover and infuse for 30 minutes.
Strain onto invert sugar, glucose, gelatin mass and chocolate. Emulsify with hand blender before adding rum.
Recette proposée par
Antony Prunet
Chef pâtissier de La Patisserie de ma Fille, Arcachon.
THE IDEA ?
The idea is to reinvent the shape of the classic baba by taking inspiration from the iconic shape and cake of the region dedicated to the Arcachon Basin.
THE SHAPE ?
Create a cannelé-shaped baba by moulding it in a cannelé mould.
THE FLAVOURS ?
Make a syrup in the style of flavored rum with oranges, lemons, and spent vanilla beans. Then, prepare a cream with 3 types of vanilla and rum.
THE TECHNICAL STEP ?
Knead the dough while respecting the indicated times and remember to prepare the syrup well in advance so that the fruity flavours, the spent, vanilla beans, and the rum can infuse.
CAREFUL
Follow the recipe descriptions carefully. Pay attention to the cooking/baking processes and pour the syrup at the right temperature.
PROFITABILE ?
This remains a cake with a decent profitability, of course, it all depends on the alcohol used.
Since 1978, between tradition and innovation, the Journal du Patissier has been your monthly pastry, chocolatier, ice cream, catering, candy, restaurant reference worldwide.
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