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Step by Step Recipes
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Du 20 Juin au 20 Juillet 2021.



  • 6-8 L’actualité
  • 24 Le Trophée International de la Pâtisserie Française, sélection France
  • 58 Pour les amateurs : le Trophée de la Pâtisserie Française


  • 10-15 Pâtisserie-chocolaterie Didier Girard à Vourles : Le paradis gourmand d’un entrepreneur qui fonce
  • 16-21 Pâtisserie-chocolaterie Laurent à La Grand-Croix : 30 ans de tradition artisanale, pour une belle affaire de famille en développement
  • 22-23 Tea Time : Tea Time de l’hôtel Lutetia
  • 64-67 Entretien avec Yann Couvreur
  • 68-69 Chocolat artistique : Mulan, par Arthur Gavelle, vainqueur du Trophée Pascal Caffet 2019, et Pâtissier- Chocolatier chez Alban Guilmet (Relais Desserts à Caen)


  • 56-57 Concours : Championnat de France du Dessert 2021
  • 70-73 Agenda des concours


  • 30-47 Recettes de nos Chefs : Spécial pistache
  • 48-49 Pas à pas Pâtisserie : Tarte pistache-framboise
  • 50-51 Pas à pas Confiserie : Chocolat-pistache
  • 52-55 Recettes de nos fournisseurs


  • 26-28 Nouveautés des fournisseurs
  • 60-62 Zoom : Emballages
  • 74-75 L’actualité des fournisseurs


  • 76-77 Bibliothèque
  • 78-79 Technologie de la glace : Glace datte-noix vegan
  • 80-81 Sucre artistique : Tortuga
  • 82 Petites annonces classées
  • 84 Dernière : Mulan, d’Arthur Gavelle.

Recipe of the month


For 12 petits gâteaux.


  • Egg whites 120 g
  • Coconut icing sugar 50 g
  • Pistachio powder 50 g
  • Hulled barley flour, organic 30 g
  • Wheat flour T80 organic 20 g
  • Butter, salted 35 g
  • Pistachio paste 35 g
  • Pink grapefruit zest 1 piece

Melt butter and leave to cool. Mix whites with icing sugar in a mixer with a paddle. Add powders and zests. Finish with pistachio paste and butter. Pour into frames and bake at 160°C for 10 minutes. Cool out of the oven before cutting.


  • Strawberry puree 375 g
  • Blonde non refined sugar 8 g
  • Pectin NH 4.5 g
  • Gelatin powder (200 Bloom) 1.5 g
  • Water for gelatin 9 g

Heat puree to 40°C, add sugar mixed with pectin before boiling. Add soaked gelatin and blend before pouring inserts. Blast freeze.


  • Milk 357 g
  • Cream 35% fat 115 g
  • Egg yolks 180 g
  • Blonde non refined sugar 30 g
  • Pistachio paste 100 g
  • Gelatin powder (200 Bloom) 10 g
  • Water for gelatin 60 g

Boil milk with cream, pour onto yolks mixed with sugar and pour back into saucepan to cook to 82°C (crème angaise). Add pistachio paste and soaked gelatin. Blend and use.


  • Cream 35% fat 300 g
  • Mascarpone 200 g

Whip ingredients together. Fill a piping bag with a flat tip.


  • Strawberries 12 pieces
  • Pink grapefruit 6 segments

Cut strawberries and grapefruit into a small brunoise. Set aside.


  • Green pistachios, crushed as nec.

In round moulds pour pistachio cream. Place strawberry insert and close off with a pistachio zest financier sponge. Smoothen and blast freeze before unmoulding. Vertically pipe the mascarpone cream around the petit gateau. Place the fruit brunoise in the centre, finishing by sprinkling crushed green pistachios.

Recipe given by

Cheffe Pâtissière consultante.
Pâtisserie Santé Plaisir & Soins de support Oncologie.


A petit gateau with reduced sugar, full of pistachio and fruity.


Individual, round, with a small diameter in order to please but in a reasonable way.


Pistachio, strawberry, pink grapefruit: a combination that works well. The grapefruit for the bitterness, strawberry for the sweetness and freshness in order to lighten a little of the heaviness of the pistachio. The reduced sugar in this creation doesn’t take away from its indulgence.


The vertical piping.


The off cuts of the financier sponge can be dried and used in a shortbread or crumble.

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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