Special offer

includes in your subscription
or re subscription:
the special issue 20
Step by Step Recipes
and access
to the digital version

Enjoy

N°453

Du 20 juillet au 20 septembre 2019

Summary


ACTUALITÉS

  • 6-7 L’actualité des maisons
  • 8-9 Les Sud’Crés et les herbes aromatiques
  • 10 Le Trophée International de la Pâtisserie Française 2019
  • 82-83 De tout, un peu : Paris Coffee Show, première mouture

REPORTAGES

  • 12-15 Parcours de M.O.F. : Alain Chartier, le Pâtissier-Glacier
  • 16-19 Pâtisserie Voltige à Villeurbanne : l’envolée gourmande se confirme pour les jeunes entrepreneurs
  • 20-24 Patrick Mesiano à Beaulieu-sur-Mer : la haute Pâtisserie classique, fer de lance de l’activité
  • 26-27 Paris hôtel Hyatt Regency, Paris Étoile
  • 78-81 Pas à pas des Chefs : Le Jaguar
  • 84-85 Produit phare : les formats dégustation d’Olivier Stehly

ARTISTIQUE

  • 28 Le Trophée de la Pâtisserie Française (pour les amateurs)
  • 86-87 Mondial des Arts Sucrés 2020 : Florence Lesage et Alexis Beaufils représenteront la France
  • 88-89 2e Trophée des Juniors de la Pâtisserie Française
  • 90-91 Les Étoiles du sucre 2019 : Shinichirou Gemba remporte la 2e édition des Étoiles du sucre
  • 92-93 Lundi 27 octobre : 8e Trophée Gérard Barsé
  • 94-95 L’agenda des concours

RECETTES

  • 34-53 Recettes de nos Chefs : Spécial citron
  • 54-55 Pas à pas Pâtisserie
  • 56-57 Pas à pas Confiserie
  • 58-62 Recettes de nos fournisseurs

DOSSIER

  • 30-31 Nouveautés des fournisseurs
  • 32-33 Intro : citrons, leurs tartes au citron
  • 64-76 Dossier écoles & stages de formation
  • 77 L’actualité des fournisseurs

PRATIQUE

  • 96-97 Technologie de la glace : Glace et Nutri-Score
  • 98 Petites annonces classées
  • 100 Dernière : Le Jaguar, pièce de Stéphane Klein

Recipe of the month

LEMON MERINGUE TART

Recipe for 2 entremets of 6 portions and 2 of 4 portions.

BRITTANY SHORTBREAD

  • Egg yolks 75 g
  • Caster sugar 110 g
  • Semi-salted butter, softened 110 g
  • Flour 200 g
  • Baking powder 13 g
  • Lemon zest 1 piece

Whip egg yolks with sugar. Add softened butter and zests. Once the batter is homogeneous, finish with sifted flour and baking powder. Refrigerate for 24 h before rolling out to 5 mm thick. Bake in a deck oven at 150°C for 50 minutes with an opened vent. Bake in frames to avoid that it spreads. 27 x 10 cm for 6 portions 18 x 10 cm for 4 portions.


LEMON CREAM

  • Lemon juice 200 g
  • Lemon zest 2 pieces
  • Butter 375 g
  • Eggs 150 g
  • Egg yolks 120 g
  • Caster sugar 375 g

Heat lemon juice with zests and butter. Add eggs, yolks and sugar and cook for 4 minutes. Emulsify with a hand blender and leave to set for 24 hours in refrigerator.


ITALIAN ITALIENNE

  • Egg whites 4 pieces
  • Caster sugar 300 g
  • Water 80 g

Heat water and sugar to 110°C before starting to whip the egg whites in a mixer. At 120°C pour onto whipped egg whites on the side walls of the bowl. Continue to whip on low speed, gradually increasing the speed to cool the meringue. The meringue should be shiny and give a firm peak.


ENTREMETS ASSEMBLY

Pipe lemon cream onto the shortbread. Glaze tarts with warm neutral glaze by spraying or with a vaporiser. Pipe Italian meringue on top and quickly blow torch to caramelise.

Recipe given by

PIERRE THOREZ
Au Pavé des Flandres, Lille (Nord).

THE IDEA?

A gourmet dessert, light and acidic. Remaining a pastry classic.


THE SHAPE?

In a long shape to give a different dynamic.


THE FLAVOURS?

Three textures: crunch with the shortbread, lemon cream with a light finish with the meringue.


THE TECHNICAL STEP?

Make sure to correctly cook the lemon cream to have a perfect final texture.


CAREFUL

Cook well the lemon cream for 4 minutes after boiling. Stir constantly as the mixture easily sticks to the bottom of the saucepan.

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

  • Latest news from all the big pastry shops, their creations and latest trends;
  • Reports from the latest innovative pastry shops;
  • Dessert menus from Michelin starred restaurants;
  • French and international competitions.

An inspiration for your business

  • A theme for each edition with news for suppliers to correctly prepare all the big yearly events, Valentine’s Day, Easter, Mother’s and Father’s Day, the chocolate and yule log season and New Year’s;
  • The latest from equipment suppliers, packaging, chocolate, butter, creams and fats;
  • 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;
  • All step by step recipes printed in English and French.

A source of professional progression

  • Chocolate and ice cream theory;
  • Sugar and chocolate show pieces;
  • Classi eds with jobs, business for sale and material;
  • Publications of professional books.
To top