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N°496

Du 20 juin au 20 juillet 2023

Summary


ACTUALITÉ

  • 6-7 Cabinet de curiosités de Cacao Barry et Sicoly à Lyon : Le chocolat EvocaoTM fait son show autour du fruit 8 Butterfly Pâtisserie le nouvel espace gourmand de l’hôtel de Crillon
  • 10-11 Actualité des créations
  • 12-16 Les idées glacées de l’été

REPORTAGES

  • 18-21 Maison Jacques à Mulhouse (Haut-Rhin) : Une institution de tradition qui tourne rond
  • 22-25 La Pâtisserie des Marseillais à Marseille (Bouches-du-Rhône) : Une petite boutique gourmande, sur la voie du succès
  • 26-27 Occitanie - Hérault - marché de Castelnau-le-Lez : Fée Délices, la pâtisserie ambulante de Solène et Julien Brouzes
  • 28-29 Occitanie - Hérault - marché des Arceaux : Arnaud Bourg-Broc, le pâtissier toqué des marchés
  • 30-31 À la carte : Max Martin, le nouveau chef pâtissier du restaurant le Pré Catelan***
  • 64-67 Entretien : Benoit Couvrand
  • 68-70 Le pas à pas des chefs : La tarte au citron de Benoit Couvrand, chef pâtissier et associé de La Pâtisserie Cyril Lignac

ARTISTIQUE

  • 76 Agenda des concours

RECETTES

  • 35-51 Recettes de nos Chefs : Spécial entremets glacés
  • 52-53 Pas à pas Pâtisserie : Fraisier
  • 54-55 Pas à pas confiserie : Mendiant amande-figue-abricot
  • 56-58 Recettes de nos fournisseurs

DOSSIERS

  • 32-34 Nouveautés et actualité des fournisseurs
  • 60-63 Emballages, les nouveautés

PRATIQUE

  • 72 La Confédération Nationale des Artisans Pâtissiers : Formations technique et réglementation
  • 74 Technologie de la glace : Sorbet sirop de batterie banane et chocolat
  • 78-79 Sucre artistique : Mary Poppins
  • 80-81 Bibliothèque
  • 82 Petites annonces classées
  • 84 Dernière : La Gargouille de Notre-Dame, une pièce de Christophe Morel, qui intervient trois semaines par an à l’École Bellouet Conseil.

Recipe of the month

BE HAPPY ICE CREAM CAKE

Recipe calculated for 3 units.


ALMOND FINANCIER

Recipe calculated for 1 kg.

  • Butter 82% 240 g
  • Egg whites 240 g
  • Icing sugar 108 g
  • Blanched almond powder 108 g
  • Caster sugar 168 g
  • Invert sugar (Louis François) 19.2 g
  • Flour T45 96 g
  • Salt, fine 0.2 g
  • Rapeseed oil 20.4 g

Cook butter to a beurre noisette (brown butter) before cooling at room temperature. Mix whites with remaining ingredients before adding beurre noisette. Pour into a frame and bake at 170°C.


FROZEN MANGO JELLY

Recipe calculated for 650 g.

  • Mango puree 100% (Vergers Boiron) 537.2 g
  • Dextrose (Louis François) 67.1 g
  • Glucose powder DE40 (Louis François) 40.3 g
  • Pectine 325NH95 (Louis François) 5.4 g

Mix pectin with sugars. Pour powders onto puree, boil and pour.


PINEAPPLE-MINT 60% SORBET (FULL FRUIT)

Recipe calculated for 650 g.

  • Water 124 g
  • Sorbet stabiliser 2.6 g
  • Saccarose 62.3 g
  • Glucose powder DE40 12.8 g
  • Dextrose 25.7 g
  • Maltodextrine DE16 (Louis François) 28.9 g
  • Fresh mint 8.3 g
  • Pineapple puree 100% (Vergers Boiron) 385.4 g

Heat water to 50°C and add stabiliser mixed with sugars. Pasteurise at 85°C and cool to 4°C. Blend with fresh mint and refrigerate to mature for 4 hours. Add puree, blend and churn. Set aside at -20°C.


HONEY ICE CREAM

Recipe calculated for 2 kg.

  • Full cream milk 936.3 g
  • Cream 35% fat 531.9 g
  • Milk powder 0% fat (Louis François) 114.3 g
  • Honey 241.8 g
  • Glucose powder DE40 (Louis François) 44 g
  • Inulin (Louis François) 120.9 g
  • Ice cream stabiliser 11 g

Mix stabiliser with inulin. Add milk powder to milk and cream before heating to 30°C. Add sugars and other powders. At 45°C add previous stabiliser and inulin before pasteurizing at 85°C. Blend and refrigerate at 4°C for 12 hours. Blend again, churn and freeze at -20°.


WHITE CHOCOLATE SPRAY MIXTURE

Recipe calculated for 1 kg.

  • White chocolate 700 g
  • Cocoa butter 250 g
  • Sunflower oil 50 g

Melt ingredients together to 40-45°C and strain before spraying.


MANGO COULIS

Recipe calculated for 482 g.

  • Mango puree 100% (Vergers Boiron) 400 g
  • Glucose powder DE40 (Louis François) 80 g
  • Xanthan gum (Louis François) 2 g

Blend ingredients together.

Recipe given by

JEAN-THOMAS SCHNEIDER
M.O.F. Glacier 2019.
Champion du Monde de Glacerie 2018.
Champion du Monde de la Pâtisserie 2017.
Consultant.

THE IDEA?

I wanted to work on the theme for this edition, as well as working with www.beehappymiel.paris


THE SHAPE?

The mould comes from MAE Innovation (French manufacturer). I also added sugar bees.


THE FLAVOURS?

The dominant (honey) is highlighted with the acidity of pineapple. Mint is added for freshness and a plant-based note.


THE TECHNICAL STEP?

There are a few of them. The sugar decoration also as the assembly to have a beautiful cut.


CAREFUL

Do not hesitate to choose a honey from a beekeeper that is a little atypic: lavender, orange, buckwheat…


PROFITABILITY?

Profitabile.

Since 1978, between tradition and innovation, the Journal du Patissier has been your monthly pastry, chocolatier, ice cream, catering, candy, restaurant reference worldwide.


The latest from the profession and its innovations

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An inspiration for your business

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  • Latest innovations from ingredient suppliers and also equipment and services.

An inspirational source for your recipes

  • The central recipe section for both pastry chefs from shops and restaurants with chocolate, fruit, logs, cakes as themes, with both revisited classics (not just classical), black forest, rum baba, Mont-blanc, opera, Paris-Brest....
  • Step by step recipes both pastry and chocolaterie on a double page: with each step illustrated with a photo as well as tips and techniques from the chef;
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A source of professional progression

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