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N°487

Du 20 septembre au 20 octobre 2022

Summary


ACTUALITÉ

  • 6-7 Chocolat et Pâtisserie en fête Porte de Versailles
  • 8 Trophée de la Pâtisserie française
  • 10-18 La rentrée
  • 19 Disparitions
  • 20 Actualité des régions

REPORTAGES

  • 22-27 La rentrée de Michael Bartocetti, Chef Pâtissier exécutif Four Seasons Hotel George V
  • 28-32 Maison Vergne en Franche-Comté : tout le savoir-faire et l’extrême exigence de qualité d’un dynamique Relais Desserts
  • 34-37 La Villa Madie à Cassis (Bouches-du-Rhône) : des desserts gourmands et « lisibles », signés Yoan Dessarzin
  • 90-93 Le pas à pas des Chefs : La Torche aux marrons de Camille Lesecq, les pâtissiers de Mutzig
  • 94-95 Pâtissier français à l’étranger : Corée du Sud, Signiel Hotel Busan, David Pierre executive Pastry Chef

ARTISTIQUE

  • 84-85 Junior Pastry World Cup 2023, Lona Voirin et Quentin Vrin iront à Rimini
  • 86-88 Agenda des concours

RECETTES

  • 43-63 Recettes de nos Chefs : Spécial saveur marron
  • 64-65 Pas à pas Pâtisserie : Fleur de marron au cassis
  • 66-67 Pas à pas Confiserie : Fudge chocolat amande
  • 68-74 Recettes de nos fournisseurs
  • 76-77 Recette Adapt : Altitude K6

DOSSIERS

  • 38-42 Nouveautés des fournisseurs
  • 78-82 Dossier Marrons
  • 96-97 Actualité des fournisseurs

PRATIQUE

  • 98-99 Sucre artistique : Scarabée Bijou
  • 100 Technologie de la glace : Glace Orelys
  • 102 Petites annonces classées
  • 104 Dernière : Pièce de Jana Lai, suppléante Sucre de l’Équipe de France Lyon 2023 © Caspar Miskin.

Recipe of the month

MONT-BLANC

SHORTBREAD

  • Butter 600 g
  • Icing sugar 375 g
  • Almond powder 125 g
  • Salt 3 g
  • Eggs 200 g
  • Flour 250 g
  • Flour 750 g

Mix butter with icing sugar, almond powder, salt, eggs, and 250 g flour. Add remaining 750 g flour and continue to mix to for a dough.


ALMOND FRANGIPANE

  • Butter 400 g
  • Icing sugar 400 g
  • Almond powder 400 g
  • Eggs 480 g
  • Custard powder 80 g
  • Rum 40 g
  • Crème pâtissière 360 g

Mix butter with icing sugar and almond powder. Gradually add eggs, finishing with custard powder, rum and crème pâtissière.


POACHED PEARS

  • Water 2,000 g
  • Caster sugar 1,000 g
  • Pears 10 pieces
  • Vanilla bean 2 pieces
  • Lime, slices 3 pieces

Boil water with sugar, vanilla, and limes. Add pears and cook on low heat until they become translucent.


PEAR COMPOTE

  • Pear puree 500 g
  • Caster sugar 80 g
  • Pectin NH 9 g
  • Glucose powder 80 g
  • Lemon juice 16 g

Heat puree and add sugar, pectin and glucose powder. Boil and add lemon juice before blending.


VANILLA MASCARPONE CHANTILLY

  • Cream 35% fat 700 g
  • Mascarpone 300 g
  • Caster sugar 100 g
  • Vanilla bean 1 piece

Whip ingredients together.


CHESTNUT CREAM

  • Chestnut paste 500 g
  • Chestnut puree 500 g
  • Chestnut cream 500 g

Mix chestnut paste and add chestnut puree. Finish with chestnut cream.


ASSEMBLY AND FINISHING

Roll out shortbread to 3 mm thick and line rings. Bake at 140°C for approximately 25 minutes. Fill with almond cream and pieces of poached pears. Bake at 140°C for another 20 minutes and cool. Spread compote onto tart and pipe mascarpone chantilly lengthways. Pipe chestnut cream to completely cover Chantilly and decorate with meringues and small candied chestnut pieces.

Recipe given by

MASAKI YAMAMOTO
Pâtisserie Yamamoto, Arles (Bouches-du-Rhône).

THE IDEA?

Make a tart with a French pastry classic, adding pear to give a certain seasonality.


THE SHAPE?

Long tart.


THE FLAVOURS?

Chestut and pear.


THE TECHNICAL STEP?

Integrating a thick layer of pear compote into the almond cream.


CAREFUL

Make sure not to overcook the poached pears, cook on low heat.


PROFITABILITY?

Good, even considering the cost of chestnuts (Maison Corsiglia).

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