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Du 20 septembre au 20 octobre



  • 6-8 L’actualité des maisons
  • 10 Le Trophée de la Pâtisserie Française et le Trophée International de la Pâtisserie Française se dérouleront au Salon du Chocolat de Paris
  • 78-80 De tout, un peu


  • 12-14 ENSP et Ducasse Éducation : Bachelor de la Pâtisserie Française : une première promotion, sous le signe de la passion
  • 16-18 Mariller Les Saveurs à Lyon : Farandole de tartes longues, au gré des envies de Clément Mariller
  • 20-23 Le bonheur doublement étoilé de La Maison d’à Côté
  • 24-26 Gaëtan Fiard : Chef Pâtissier exécutif de Terre Blanche
  • 74-77 Entretien avec Claire Heitzler
  • 82-84 Glacier 1891 : Le rêve devenu réalité pour Stéphane Raymond-Bernardé


  • 86-92 L’agenda des concours


  • 37-63 Recettes de nos Chefs : Spécial chocolat
  • 64-65 Pas à pas Pâtisserie
  • 66-67 Pas à pas Confiserie
  • 68-72 Recettes de nos fournisseurs


  • 28-30 Nouveautés des fournisseurs
  • 32-34 Leurs Pâtisserie signature au chocolat
  • 94-96 L’actualité des fournisseurs


  • 98-99 Technologie de la glace : Glace chocolat extra-noir et Nutri-Score
  • 100 Sucre artistique : Thanksgiving
  • 101-102 Petites annonces classées
  • 104 Dernière : Pièce The Rolling Stones de Paul Klein.

Recipe of the month



  • Milk 940 g
  • Cream 940 g
  • Caster sugar 180 g
  • Egg yolks 380 g
  • Couverture Nyangbo 68% (Valrhona) 2,630 g
  • Cream, whipped 3,380 g

Cook milk, 940 g cream, sugar and egg yolks to 82°C (Crème anglaise). Pour onto melted chocolate and emulsify. Cool to 48°C. Fold in 3,380 g semi-whipped cream.


  • Milk 180 g
  • Cream 180 g
  • Egg yolks 90 g
  • Caster sugar 72 g
  • Vanilla bean 1 piece
  • Gianduja milk chocolate 400 g
  • Gianduja dark chocolate 200 g
  • Gelatin mass 40 g

Cook milk, cream, sugar and egg yolks to 82°C (Crème anglaise), pour onto giandujas. Add gelatin mass and blend to emulsify.


  • Caster sugar 180 g
  • Salted butter 140 g
  • Cream 180 g
  • Vanilla bean 1 piece

Cook a dry caramel with the sugar, stop cooking with half of butter and hot vanilla infused cream, add remaining butter.


  • Egg yolks 246 g
  • Eggs 656 g
  • Caster sugar 516 g
  • Egg whites 410 g
  • Caster sugar 164 g
  • Cocoa powder 70 g
  • Flour 190 g
  • Couverture Guanaja 70% (Valrhona), melted 220 g
  • Butter, melted 120 g

Melt butter with chocolate. Whip eggs with 516 g sugar to form a ribbon texture. Fold into previous chocolate mixture. Whip egg whites and gradually add 164 g sugar to form a meringue. Fold into previous mixture, finishing with sifted fl our and cocoa powder. Bake at 200°C for 4 to 5 minutes.


  • Pecans, chopped and caramelised 140 g
  • Feuilletine 50 g
  • Dark chocolate 66% 77 g
  • Pecan praline 160 g
  • Salt "Fleur de sel" 1,2 g

Melt chocolate and add pecan praline, add remaining ingredients.


  • Water 1,470 g
  • Caster sugar 4,125 g
  • Cocoa powder 1,410 g
  • Cream 2,830 g
  • Gelatin mass 1,120 g

Cook sugar and water to 105°C, add cocoa powder. Boil cream and add into previous syrup. Cool to 60°C before adding gelatin mass. Blend.

Recipe given by

Chef Pâtissier recherche et développement Potel et Chabot, Paris.


The inspiration for this petit gâteau came from sharing a cake with my partner Agathe.


I wanted to represent a petit gateau that remains simple, elegant and indulging.


I quite like the mixture of a chocolate with character paired with gianduja and the strength of pecans.


Forming the chocolate shavings with a small ice cream scoop.

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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