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Summary


ACTUALITÉS

  • 6-10 L’actualité des maisons
  • 12-13 Potel et Chabot, La carte des desserts de Roland- Garros
  • 14-15 26e concours Un des meilleurs Ouvriers de France : La Sorbonne en bleu, blanc, rouge
  • 16 Un nouveau C.A.P. dès la rentrée prochaine
  • 17 Le Trophée International de la Pâtisserie Française 2019
  • 18-19 La Pâtisserie de marché aux Rencontres Internationales Relais Desserts
  • 20 Disparition : Élie Cazaussus s’est éteint
  • 80-81 De tout, un peu : Le fromage français fait sa traversée du dessert

REPORTAGES

  • 22-26 Sébastien et Sandrine Dégardin : La vraie valeur d’une maison, c’est sa régularité
  • 28-32 À la carte : Julien Alvarez, Paris Hôtel Le Bristol
  • 34-36 À la carte : La Pâtisserie de Brandon Dehan
  • 74-77 Pas à pas des Chefs : La Tong d’Arnaud Larher
  • 78-79 Les desserts de brasserie d’Anthony Ozyilmaz

ARTISTIQUE

  • 82-83 Trophée Pascal Caffet Troyes, les 9 et 10 novembre
  • 84 Le Trophée de la Pâtisserie française
  • 88-89 L’agenda des concours

RECETTES

  • 41-59 Recettes de nos Chefs : Entremets et desserts glacés
  • 60-61 Pas à pas Pâtisserie
  • 62-63 Pas à pas Confiserie
  • 64-67 Recettes de nos fournisseurs

DOSSIER

  • 38-39 Nouveautés des fournisseurs
  • 68-73 Dossier emballages, l’actualité des fournisseurs
  • 90-91 L’actualité des fournisseurs

PRATIQUE

  • 86 Bibliothèque
  • 92-93 Technologie de la glace : Glace et maydie
  • 94 Petites annonces classées
  • 96 Dernière : Dumbo par Stéphane Klein

Recipe of the month

RED FRUIT CHARLOTTE

For 2 entremets, 6 cm high and 14 cm diameter.

PINK LADY FINGER SPONGE

  • Egg yolks 100 g
  • Caster sugar 87.5 g
  • Egg whites 150 g
  • Caster sugar 37.5 g
  • Cream of tartar 1 g
  • Flour T55 120 g
  • Strawberry red colour 2 g

Whip egg yolks, colouring and 87.5 g sugar in a mixing bowl. Whip egg whites with cream of tartar with 37.5 g sugar in a mixing bowl. Fold both mixtures together with a spatula and finish with sifted flour. Pipe two discs 14 cl diameter with a N°10 tip and pipe a band of 13 cm high fingers the length of the tray with a N°15 tip. Sprinkle twice with icing sugar before baking at 170°C for 7 minutes. For the assembly, cut bands 6 cm high.


ALMOND DAIRY ICE CREAM

  • Milk 1,036 g
  • Cream 360 g
  • Almond marzipan 50% 100 g
  • Caster sugar 210 g
  • Glucose powder 110 g
  • Milk powder 0% fat 100 g
  • Ice cream stabiliser 8 g
  • Amaretto 25 g

Heat milk, cream and marzipan to 40°C, add sugar, glucose, stabilizer and milk powder mixed together. Cook to 85°C, blend and rapidly cool to 4°C. Add Amaretto and blend. Leave to mature for 24 hours before churning.


RASPBERRY CREAM

  • Raspberry puree 500 g
  • Caster sugar 70 g
  • Butter 15 g
  • Almond marzipan 50% 70 g
  • Gelatin leaves 10 g

Soak gelatin in iced water for 30 minutes minimum. Boil puree, sugar, marzipan and butter, add gelatin and blend.


RASPBERRY SOAKING SYRUP

  • Raspberry puree 200 g
  • 30°Baume syrup 100 g

Mix all ingredients together.


RASPBERRY SORBET

  • Water 190 g
  • Caster sugar 145 g
  • Glucose powder 60 g
  • Sorbet stabiliser 8 g
  • Raspberry puree 1,000 g

Heat water to 40°C, add sugar, stabiliser and glucose. Heat to 85°C and add half melted puree. Blend and leave to mature for 24 hours before churning. Mixer et turbiner


ASSEMBLY

Pour 70 g raspberry cream and blast freeze. Smoothen 4 raspberry cream inserts with almond dairy ice cream. Smoothen 2 raspberry cream inserts with raspberry sorbet. Fill 4 cm Flexipan® with raspberry and almond diary ice cream. Freeze. Fill 8 x 4 cm Flexipan® domes with raspberry sorbet and 8 domes with almond dairy ice cream. Freeze and unmould.


FINISHING

Place an almond/raspberry cream insert onto a soaked lady fi nger sponge. Place a raspberry cream insert and place an almond/raspberry cream insert. Place 4 domes of each flavour. Spray with neutral glaze and place a band of sponge around the entremets (sprinkled with non-melting icing sugar). Place strawberries cut in half and glazed, piped Italian meringue and raspberries.

Recette proposée par

M.O.F. et Champion du monde de Pâtisserie,
Une Glace à Paris.

THE IDEA ?

Simply to reinterpret a charlotte, a great pastry classic in an ice cream form.


THE SHAPE ?

Very classic with a 6 cm high ring and 14 cm diameter to respect the charlotte.


THE FLAVOURS ?

Quite a simple association, but one that works well.


THE TECHNICAL STEP ?

The balance between the textures of a sorbet, dairy ice cream and a cream.


CAREFUL

Make sure to be precise when weighing the ingredients.

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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