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Du 20 novembre au 20 décembre 2020



  • 6-8 L’actualité des maisons
  • 10-13 Séminaire : préparer l’avenir ensemble


  • 14-18 La maison Christophe Roussel
  • 20-24 Au Fidèle Berger • Cédric Pernot à Chambéry (73) : « vendre du plaisir ultra gourmand », au sein d’un monument historique
  • 72-76 Maison Carbillet à Dijon (21) : une affaire de famille qui joue la carte de la qualité et de la réactivité
  • 78-80 Pâtissier français à l’étranger : Jimmy Boulay : « La pâtisserie française est toujours synonyme de raffinement et d’élégance. »
  • 86-89 Entretien avec : Patrick Roger


  • 82-85 46e Championnat de France du Dessert 2020 : Morgane Raimbaud (catégorie professionnels) et Zachary Lebel (catégorie juniors) sont les champions de France du Dessert 2020


  • 39-55 Recettes de nos Chefs : spécial bûches & entremets de fête au chocolat
  • 56-57 Pas à pas Pâtisserie
  • 58-59 Pas à pas Confiserie
  • 60-64 Recettes de nos fournisseurs


  • 26-28 Nouveautés des fournisseurs
  • 30-36 Spécial Blanc : bûches & entremets de fête des maisons
  • 66-70 Dossier beurre, crème & matière grasse
  • 90 L’actualité des fournisseurs


  • 92 Bibliothèque
  • 94 Technologie de la glace : glace agastache
  • 96 Sucre artistique : LA SORCIÈRE (HANSEL ET GRETEL)
  • 98 Petites annonces classées
  • 100 Dernière : L’HIPPOCAMPE AILÉ, pièce de Christophe Morel, École Bellouet Conseil Paris

Recipe of the month



  • Maple syrup 110 g
  • Almonds, chopped 50 g
  • Pecans, whipped 33 g
  • Puffed quinoa 15 g
  • White chocolate 33% Opalys (Valrhona) 38 g
  • Almond puree 25 g
  • Almond praline 38 g
  • Salt “fleur de sel” 0.5 g
  • Lime zest 1/2 piece
  • Coconut 18 g
  • Feuillantine 63 g

Boil 85 g maple syrup and pour onto chopped almonds and pecans. Leave to set for 20-30 minutes, strain and caramelise in an oven at 15°C for 25 minutes. Pour 25 g remaining cold maple syrup onto puffed quinoa, and caramelise at 155°C for approximately 20 minutes. Melt chocolate to 40-45°C and add almond puree and praline and heat to 35-40°C. Add salt and lime zest. Pour onto remaining ingredients and stir well. Spread into desired shape.


  • Banana 220 g
  • Almond marzipan 260 g
  • Eggs 195 g
  • Egg yolk 20 g
  • Muscovado sugar 26 g
  • Flour 30 g
  • Butter 55 g
  • Egg whites 55 g
  • Caster sugar 20 g

Blend bananas with almond marzipan, eggs, yolks and sugar. Whip on mixer before folding flour and butter melted to 50-55°C. Whip egg whites and gradually add sugar to form a meringue before folding into previous mass. Spread to a 230 x 20 cm tray and bake at 17°C for 15-20 minutes.


  • Pineapples 140 g
  • Butter 5 g
  • Raw “unrefined” sugar 5 g

Peel pineapple and cut into a brunoise. Heat butter and add previous pineapples. Once the water has evaporated, add sugar and caramelise.


  • Water 10 g
  • Caster sugar 20 g
  • Mango puree 25 g
  • Passionfruit juice 10 g
  • Vanilla bean, Tahitian 1/2 piece
  • Gelatin (200 Bloom) 2 g
  • Roasted pineapple 65 g
  • Mango, fresh 65 g
  • Lemon zest 1/2 piece
  • Lime juice 1 piece
  • Sichuan pepper 0.4 g

Boil water and sugar and add hot fruit purees and juices with vanilla. Cook to 107°C. Add gelatin that has been soaked in cold water, lemon zest, lime juice, roasted pineapple, mango brunoise and blended, sifted pepper.


  • Avocado 120 g
  • Lime juice 17 g
  • Raw “unrefined” sugar 13 g
  • Passionfruit, fresh 25 g

Blend avocado with lime juice, sugar and add fresh passionfruit.


  • Avocado cream 155 g
  • Tropical compote with pepper 150 g
  • Soft banana sponge 1 piece

Pipe avocado cream into the bottom of a thermoformed mould, freeze. Once frozen pour tropical compote with pepper and place a banana sponge disc.


  • Coconut puree 165 g
  • Vanilla bean, Tahitian 1/2 piece
  • Gelatin (200 Bloom) 4 g
  • Caster sugar 30 g
  • Cream 35% fat, whipped 165 g

Heat 1/3 coconut puree and add gelatin that has been soaked in cold water. Add sugar, remaining puree and vanilla bean. Cool to 16-18°C before folding semiwhipped cream. Pipe into mould and place insert before blast freezing.


  • Water 60 g
  • Caster sugar 120 g
  • Glucose 120 g
  • Sweetened condensed milk 80 g
  • Gelatin (200 Bloom) 8 g
  • White chocolate 120 g

Cook water, sugar and glucose to 103°C. Pour syrup onto condensed milk, gelatin that has been soaked in cold water and white chocolate. Emulsify with a hand blender and refrigerate. The following day malt glaze to 24-26°C for glazing.


  • White chocolate 70 g
  • Cocoa butter 30 g

Melt ingredients together to 40-45°C before spraying onto glazed log.

Recipe given by

Chef Création Dalloyau et Champion de France du Dessert.


It came in different waves: firstly a log that is rich in fruit, then tropical fruits associating with the avocado that came at the end.


Inspired by Christmas wreaths that are usually hung on doors.


The crunch: caramelise well the nuts for a perfect texture.


Make sure that the fruits are nice and ripe, especially the avocados.

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