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N°463

Du 20 juin au 20 juillet 2020

Summary


ACTUALITÉS

  • 6-9 L’actualité des maisons
  • 10 Le Trophée International de la Pâtisserie Française, sélection France 12 Pour les amateurs : le Trophée de la Pâtisserie Française
  • 13 Salon gourmet sélection
  • 14-31 Enquête : Pâtissiers français à l’étranger & Covid-19

REPORTAGES

  • 68-71 Pas à pas des chefs : l’enroulé fraisier de Christophe Renou, Meilleur Ouvrier de France 2015
  • 72-77 Gorrel prestige Sainte-Foy-Lès-Lyon (Rhône) : la qualité et la rentabilité, plus que jamais d’actualité
  • 78-83 Martin Vey Aux 2 Des Monts à Collonges-au-Mont-d’Or (Rhône) : l’art et la manière de poursuivre l’activité avec passion

ARTISTIQUE

  • 84-85 Agenda des concours

RECETTES

  • 37-53 Recettes de nos Chefs : spécial fruits rouges
  • 54-55 Pas à pas Pâtisserie
  • 56-57 Pas à pas Confiserie
  • 58-59 Recettes de nos fournisseurs

DOSSIER

  • 32-33 Nouveautés des fournisseurs
  • 34-36 Intro : leurs gâteaux de voyage & cakes vedettes
  • 60-66 Emballages, l’actualité des fournisseurs
  • 87 L’actualité des fournisseurs

PRATIQUE

  • 86 Technologie de la glace : glaces et lait de chèvre
  • 88-89 Sucre artistique : le Marin
  • 90 Petites annonces classées
  • 92 Dernière : cerises et abeilles, une pièce d’Arthur Gavelle.

Recipe of the month

YUZU-ORANGE AND HAZELNUT CRUMBLE

Recipe for 1 cake, 18 x 7 cm.


YUZU-ORANGE CAKE

  • Eggs 250 g
  • Raw “unrefined” sugar 250 g
  • Fromage blanc (Isigny) 150 g
  • Flour T45 250 g
  • Baking powder 5 g
  • Butter (for “beurre noisette”) 125 g
  • Salt “fleur de sel” 3 g
  • Candied orange, cubes 30 g
  • Yuzu juice 35 g
  • Orange zest 1 piece
  • Vanilla bean 1 piece

Cook butter to a brown butter (beurre noisette), cool. Heat eggs with sugar to 45°C and whip to a ribbon texture. Add fromage blanc in 3 times on 1st speed. Fold sifted powders in 3 times. Add beurre noisette cooled to 40°C (maximum), add salt, candied oranges, yuzu juice and finish with zests. Fill ¾ moulds and refrigerate overnight. Bake at 165°C for 40 to 45 minutes.


SOAKING SYRUP

  • Yuzu juice 100 g
  • 30°Baume syrup 100 g

Heat ingredients together and pour in 3 to 4 times onto the whole cakes. Leave to cool.


HAZELNUT CRUMBLE

  • Butter 100 g
  • Raw “unrefined” sugar 50 g
  • Sea salt 1.5 g
  • Flour T45 75 g
  • Hazelnut powder 30 g
  • Vanilla bean, Uganda 1/2 piece

Soften butter by hand. Add sugar and mix well before adding powders and scrapped vanilla. Roll out to 1 cm thick and refrigerate. Cut regular cubes. Bake at 170°C for 8 to 10 minutes to form a golden crumble.


ASSEMBLY AND FINISHING

Once cake is cooled, glaze with Absolu Cristal neutral glaze, place crumble cubes on top. Add lime zests for a fresh touch and a logo. This cake has a shelf life of 5 to 7 days.

Recipe given by

JULIEN PERRINET
Chef Pâtissier exécutif, hôtel Grand Hyatt, Taipei.

THE IDEA?

A cake with reduced sugar by adding a little acidity.


THE SHAPE?

Traditional, to give a nice cut and so that the cake doesn’t dry out.


THE FLAVOURS?

Yuzu and orange for acidity, hazelnut for the sweeter touch.


THE TECHNICAL STEP?

Whip well the pate a bombe in order to retain a nice light volume and not knock back the mix.


CAREFUL

When choosing the ingredients: the candied oranges shouldn’t be too humid.


PROFITABILITY?

Yes, on a large scale, easy to store with a long shelf life. We sell cakes in a transparent box so that the client can see what they buy.

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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