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N°496

Du 20 juin au 20 juillet 2023

Summary

ACTUALITÉ

6-7 Cabinet de curiosités de Cacao Barry et Sicoly à Lyon : Le chocolat EvocaoTM fait son show autour du fruit 8 Butterfly Pâtisserie le nouvel espace gourmand de l’hôtel de Crillon
10-11 Actualité des créations
12-16 Les idées glacées de l’été

REPORTAGES

18-21 Maison Jacques à Mulhouse (Haut-Rhin) : Une institution de tradition qui tourne rond
22-25 La Pâtisserie des Marseillais à Marseille (Bouches-du-Rhône) : Une petite boutique gourmande, sur la voie du succès
26-27 Occitanie - Hérault - marché de Castelnau-le-Lez : Fée Délices, la pâtisserie ambulante de Solène et Julien Brouzes
28-29 Occitanie - Hérault - marché des Arceaux : Arnaud Bourg-Broc, le pâtissier toqué des marchés
30-31 À la carte : Max Martin, le nouveau chef pâtissier du restaurant le Pré Catelan***
64-67 Entretien : Benoit Couvrand
68-70 Le pas à pas des chefs : La tarte au citron de Benoit Couvrand, chef pâtissier et associé de La Pâtisserie Cyril Lignac

ARTISTIQUE

76 Agenda des concours

RECETTES

35-51 Recettes de nos Chefs : Spécial entremets glacés
52-53 Pas à pas Pâtisserie : Fraisier
54-55 Pas à pas confiserie : Mendiant amande-figue-abricot
56-58 Recettes de nos fournisseurs

DOSSIERS

32-34 Nouveautés et actualité des fournisseurs
60-63 Emballages, les nouveautés

PRATIQUE

72 La Confédération Nationale des Artisans Pâtissiers : Formations technique et réglementation
74 Technologie de la glace : Sorbet sirop de batterie banane et chocolat
78-79 Sucre artistique : Mary Poppins
80-81 Bibliothèque
82 Petites annonces classées
84 Dernière : La Gargouille de Notre-Dame, une pièce de Christophe Morel, qui intervient trois semaines par an à l’École Bellouet Conseil.

Recipe of the month

Recipe Index

BE HAPPY ICE CREAM CAKE

Recipe calculated for 3 units.

ALMOND FINANCIER

Recipe calculated for 1 kg.

Butter 82% 240 g
Egg whites 240 g
Icing sugar 108 g
Blanched almond powder 108 g
Caster sugar 168 g
Invert sugar (Louis François) 19.2 g
Flour T45 96 g
Salt, fine 0.2 g
Rapeseed oil 20.4 g

Cook butter to a beurre noisette (brown butter) before cooling at room temperature. Mix whites with remaining ingredients before adding beurre noisette. Pour into a frame and bake at 170°C.

FROZEN MANGO JELLY

Recipe calculated for 650 g.

Mango puree 100% (Vergers Boiron) 537.2 g
Dextrose (Louis François) 67.1 g
Glucose powder DE40 (Louis François) 40.3 g
Pectine 325NH95 (Louis François) 5.4 g

Mix pectin with sugars. Pour powders onto puree, boil and pour.

PINEAPPLE-MINT 60% SORBET (FULL FRUIT)

Recipe calculated for 650 g.

Water 124 g
Sorbet stabiliser 2.6 g
Saccarose 62.3 g
Glucose powder DE40 12.8 g
Dextrose 25.7 g
Maltodextrine DE16 (Louis François) 28.9 g
Fresh mint 8.3 g
Pineapple puree 100% (Vergers Boiron) 385.4 g

Heat water to 50°C and add stabiliser mixed with sugars. Pasteurise at 85°C and cool to 4°C. Blend with fresh mint and refrigerate to mature for 4 hours. Add puree, blend and churn. Set aside at -20°C.

HONEY ICE CREAM

Recipe calculated for 2 kg.

Full cream milk 936.3 g
Cream 35% fat 531.9 g
Milk powder 0% fat (Louis François) 114.3 g
Honey 241.8 g
Glucose powder DE40 (Louis François) 44 g
Inulin (Louis François) 120.9 g
Ice cream stabiliser 11 g

Mix stabiliser with inulin. Add milk powder to milk and cream before heating to 30°C. Add sugars and other powders. At 45°C add previous stabiliser and inulin before pasteurizing at 85°C. Blend and refrigerate at 4°C for 12 hours. Blend again, churn and freeze at -20°.

WHITE CHOCOLATE SPRAY MIXTURE

Recipe calculated for 1 kg.

White chocolate 700 g
Cocoa butter 250 g
Sunflower oil 50 g

Melt ingredients together to 40-45°C and strain before spraying.

MANGO COULIS

Recipe calculated for 482 g.

Mango puree 100% (Vergers Boiron) 400 g
Glucose powder DE40 (Louis François) 80 g
Xanthan gum (Louis François) 2 g

Blend ingredients together.

Recipe given by

JEAN-THOMAS SCHNEIDER
M.O.F. Glacier 2019.
Champion du Monde de Glacerie 2018.
Champion du Monde de la Pâtisserie 2017.
Consultant.

THE IDEA?

I wanted to work on the theme for this edition, as well as working with www.beehappymiel.paris

THE SHAPE?

The mould comes from MAE Innovation (French manufacturer). I also added sugar bees.

THE FLAVOURS?

The dominant (honey) is highlighted with the acidity of pineapple. Mint is added for freshness and a plant-based note.

THE TECHNICAL STEP?

There are a few of them. The sugar decoration also as the assembly to have a beautiful cut.

CAREFUL

Do not hesitate to choose a honey from a beekeeper that is a little atypic: lavender, orange, buckwheat…

PROFITABILITY?

Profitabile.

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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