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N°458

Du 20 janvier au 20 février 2020

Summary


ACTUALITÉS

  • 6-9 L’actualité des maisons
  • 10 Étude consommateurs : les Français achètent le visuel, la naturalité et le goût
  • 12-16 La Saint-Valentin des maisons

REPORTAGES

  • 18-22 Parcours de M.O.F. : Nicolas Bernardé, le Pâtissier voyageur
  • 24-26 Maison Tourtiller à Lyon : Thomas Lecouple assure bien la relève, sous le signe de la tradition
  • 28 Tea time : le goûter gourmand cosigné par Jean-Marie Hiblot à l’hôtel Majestic Barcelona
  • 68-69 Monoproduit : La Meringaie
  • 70-71 Pâtissier français à l’étranger : Thaïlande, Bangkok : Pablo Gicquel, Chef Pâtissier de l’hôtel Mandarin Oriental

ARTISTIQUE

  • 52-55 Dijon, 47e Grand Prix National de la Gourmandise : le génie de Léonard de Vinci au coeur des créations gourmandes
  • 56-57 Troyes, Trophée Pascal Caffet : Arthur Gavelle remporte la 19e édition
  • 58-61 Vannes, Chocolat & Gourmandises en Bretagne
  • 62-65 Romorantin-Lanthenay, les Journées gastronomiques de Sologne
  • 66-67 Agenda des concours

RECETTES

  • 33-43 Recettes de nos Chefs : Spécial saveurs exotiques
  • 44-45 Pas à pas Pâtisserie
  • 46-47 Pas à pas Confiserie
  • 48-50 Recettes de nos fournisseurs

DOSSIER

  • 30-31 Nouveautés des fournisseurs
  • 72-73 L’actualité des fournisseurs

PRATIQUE

  • 51 Technique : du goût & des couleurs sans lactose
  • 74 Technologie de la glace : Dossier technologie avancée : l’ESDL (suite)
  • 76-78 Bibliothèque
  • 80-81 Sucre artistique : Tic-tac
  • 82 Petites annonces classées
  • 84 Dernière : Hulk, pièce réalisée par Emmanuel Hamon, Directeur de l’Academy of Baking Art, aidé par Edmond Roukoz, Innovation Center BanoPuratos (à Bechamoun, Liban).

Recipe of the month

MANGO PASSION FRUIT MANGO & HIBISCUS TARTS

VANILLA SHORTBREAD

  • Flour T65 250 g
  • Butter 125 g
  • Icing sugar 95 g
  • Almond powder 30 g
  • Eggs 55 g
  • Salt 1 g
  • Vanilla bean, Madagascan 1 g

Vanilla shortbread Mix butter with icing sugar in a mixing bowl. Gradually add eggs, salt and vanilla. Add sifted fl our and almond powder. Mix without over working the dough. Roll out to 3 mm thick and cut 10 cm discs. Line 7 cm diameter tart rings and bake on perforated silicon mats at 160°C for 15 minutes.


MANGO COMPOTE

  • Mango, fresh 140 g
  • Mango puree (Ponthier) 100 g
  • Passion fruit puree (Ponthier) 25 g
  • Pectin NH 3 g
  • Caster sugar 8 g
  • Vanilla bean, Madagascan 1 piece

Mix sugar with pectin. Heat purees before adding previous sugar mixture. Add diced mangos and cook on low heat to create a creamy texture.


BANANA PASSION FRUIT CREAM

  • Gelatin powder 200 Bloom 1 g
  • Water 6 g
  • Passion fruit puree (Ponthier) 15 g
  • Banana puree (Ponthier) 30 g
  • Lemon juice 10 g
  • Egg 50 g
  • Caster sugar 45 g
  • Butter 52 g

Soak gelatin with cold water. Boil purees with lemon juice. Add egg mixed with sugar and boil again. Cool to 40°C before incorporating butter. Emulsify with a hand blender.


HIBISCUS INFUSION

  • Water 130 g
  • Caster sugar 36 g
  • Dried hibiscus flowers 7 g

Heat water, sugar and dried hibiscus and infuse for 15 minutes.


HIBISCUS JELLY

  • Gelatin powder 200 Bloom 3 g
  • Water 18 g
  • Hibiscus infusion 100 g

Soak gelatin with cold water. Strain infusion and reheat to 60°C. Add gelatin and mix well. Pour with a speed pourer into 7 cm diameter moulds. Refrigerate for a couple of hours.


PASSION FRUIT MOUSSE

  • Passion fruit puree (Ponthier) 75 g
  • Gelatin powder 200 Bloom 2 g
  • Water 12 g
  • Italian meringue 18 g
  • Cream 50 g

Soak gelatin in cold water. Heat half of passion fruit puree and add gelatin mass. Add remaining puree and cool to 20°C. Fold 1/4 puree into meringue and the remaining amount in another two times. Fold in whipped cream and pipe into 4 cm diameter palet moulds.


NATURAL YELLOW GLAZE

  • Semi-skimmed milk 20 g
  • Caster sugar 50 g
  • Cream UHT 40 g
  • Glucose DE40 27 g
  • Potato starch 3 g
  • Gelatin powder 200 Bloom 2 g
  • Water 10 g
  • Yellow colour "curcuma" natural GNT 0.25 g

Soak gelatin in cold water. Mix sifted starch with sugar. Add milk, cream and glucose and boil together. Add soaked gelatin and colouring before emulsifying with a hand blender. Leave to set for 24 hours before reheating to 25°C to glaze a frozen entremets.

Recipe given by

MICKAEL GUYADER
Chef assistant École Nationale Supérieure
de la Pâtisserie Ducasse-Thuriès.

THE IDEA?

To make a tart 100% naturel and light when tasting.


THE SHAPE?

A classic shape, clean to cut and easy to eat.


THE FLAVOUR?

An exotic tart with added hibiscus flower with its added acidity which helps reduce the sweetness of the final product.


THE TECHNICAL STEP?

When making the compote, take care not to overcook it to retain a creamy texture.

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