Special offer

includes in your subscription
or re subscription:
the special issue 20
Step by Step Recipes
and access
to the digital version

Enjoy

N°500

Du 20 novembre au 20 décembre

Summary

ACTUALITÉ

6 Numéro 500 !
8-10 Les Rabelais des Jeunes Talents de la Gastronomie 2023
12-13 Italie, Rimini Expo Centre, du 20 au 24 janvier 2024 : 45e salon international de la Glace Artisanale, de la Pâtisserie, de la Boulangerie et du Café
13 Disparition : Jean-Louis Corsiglia, le célèbre confiseur n’est plus
14-16 Séminaire d’automne Tradition Gourmande
18-19 Les bûches de Noël provençales du Club des Sud’Crés
20-30 Parmi les bûches et entremets de Noël de l’hôtellerie-restauration

REPORTAGES

32-35 Pâtisserie Francin à Nîmes (Gard) : Une offre gourmande bien maîtrisée, au coeur d’une dynamique d’équipe
36-38 Hostellerie du Chapeau Rouge-Restaurant William Frachot à Dijon (Côte-d’Or), 2 étoiles Michelin : Jérémie Parmentier, chef pâtissier. Une pâtisserie contemporaine de goût et d’émotion
44-46 Le Club des Sucrés fête son retour

ARTISTIQUE

86-87 Le 21e Prix Goût et Santé : Muriel Aublet-Cuvelier remporte la catégorie « Recettes sucrées »
88-89 Agenda des concours

RECETTES

49-69 Recettes de nos chefs : Spécial Club des Sucrés
70-71 Pas à pas Pâtisserie : Tartelettes aux poires à la cannelle
72-73 Pas à pas Confiserie : Tablettes chocolat au lait amande-café
74-79 Recettes de nos fournisseurs

DOSSIERS

40-42 Nouveautés et actualité des fournisseurs
80-84 Dossier beurre, crème et matières grasses

PRATIQUE

90-92 Bibliothèque
94-95 Sucre artistique : Walt Disney
96 Technologie de la glace : Sorbet plein fruit africain
98 Petites annonces classées
100 Dernière : Le Club des Sucrés au Fouquet’s

Recipe of the month

Recipe Index

"MONT-BLANC" LOG WITH MANDARIN AND NUTS

Log dimension: Height 7 x width 8.5 x length 54 cm.
Insert dimension: Height 4 x width 4 x length 54 cm.

NUT MERINGUE

Egg whites 60 g
Caster sugar 90 g
Pecans 10 g
Peanuts 10 g
Hazelnuts 10 g
Cocoa butter as nec.

Roast nuts at 150°C for approximately 25-30 minutes. Whip whites with sugar to form a French meringue, adding pieces of roasted nuts. Pipe with a N°15 tip and bake at 90°C. Once cooled brush with melted cocoa butter.

CALISSON SPONGE

1 rectangular frame (57 x 9 cm, 4.5 cm high).

Almond marzipan 50% (Agrimontana) 250 g
Eggs 125 g
Egg yolks 50 g
Custard powder 12.5 g
Vanilla bean ¼ piece
Mandarin zest ½ piece

Mix marzipan with eggs and yolks. Add remaining ingredients and whip to a ribbon texture. Bake at 180°C in a deck oven for approximately 10 minutes.

MANDARIN COULIS

1 rectangular frame (57 x 9 cm, 4.5 cm high).

Mandarin puree (Ponthier) 345 g
Invert sugar 52 g
Pectin NHX 5.2 g
Caster sugar 52 g
Gelatin mass (200 Bloom) 3.5 g

Heat puree with invert sugar to 40°C, add pectin miwed with sugar before boiling for 1 minute. Add gelatin mass and leave to cool and pour onto frozen sponge.

MANDARIN CHANTILLY

Cream 35% fat 333 g
Mandarin zest 2.5 pieces
Mascarpone 83 g

Cold infuse zest into cream for 24 hours. Strain, add mascarpone and whip to a Chantilly texture.

CHESTNUT MOUSSE

936 g per log.

Cream 35% fat 80 g
Gelatin mass (200 bloom) 84 g
Chestnut paste (Agrimontana) 360 g
Chestnut cream (Agrimontana) 180 g
Armagnac 60 g
Cream 35% fat, whipped 640 g

Heat 80 g cream with gelatin mass to 40°C. Pour onto chestnut paste and cream before adding Armagnac. Fold in whipped cream.

WHITE GLAZE

Water 150 g
Caster sugar 300 g
Glucose syrup 300 g
Sweetened condensed milk 200 g
Gelatin fish (200 Bloom) 20 g
Water (for gelatin) 120 g
Chocolate Biancolatte 35% 300 g
Vanilla bean “Épices mille saveurs” 1 piece

Mix 20 g gelatin with 120 g water to form a gelatin mass. Cook 150 g water with sugar and glucose to 101°C before pouring onto condensed milk. Add gelatin mass and pour onto chocolate and vanilla. Emulmsify with hand blender. Refrigerate overnight before heating to 28-35°C for use.

CHESTNUT VERMICELLI

Chestnut paste (Agrimontana) 84 g
Armagnac 2 g
Invert sugar 4 g
Chestnut cream (Agrimontana) 84 g
Softened butter 40 g

Soften chestnut paste with Armagnac and invert sugar. Add chestnut cream and finish with softened butter.

DECORATION

Milk chocolate discs of different sizes with piped vermicelli just in the centre of the discs.

Recipe given by

FLORENT CANTAUT
Chef pâtissier consultant, Sweets Consulting.

THE IDEA?

Work with the Mont-Blanc in a log format.

THE SHAPE?

Classic, but elegant.

THE FLAVOURS?

Chestnut associated with mandarin which is always a winner in winter.

THE TECHNICAL STEP?

Make sure not to break the meringue when spraying the cocoa butter.

CAREFUL

Careful with the glaze temperature.

Since 1978, between tradition and innovation, the Journal du Patissier has been your monthly pastry, chocolatier, ice cream, catering, candy, restaurant reference worldwide.


Download a complete issue to discover the content PDF | 17.7 Mb

The latest from the profession and its innovations

Latest news from all the big pastry shops, their creations and latest trends;
Reports from the latest innovative pastry shops;
Dessert menus from Michelin starred restaurants;
French and international competitions.

An inspiration for your business

A theme for each edition with news for suppliers to correctly prepare all the big yearly events, Valentine’s Day, Easter, Mother’s and Father’s Day, the chocolate and yule log season and New Year’s;
The latest from equipment suppliers, packaging, chocolate, butter, creams and fats;
Latest innovations from ingredient suppliers and also equipment and services.

An inspirational source for your recipes

The central recipe section for both pastry chefs from shops and restaurants with chocolate, fruit, logs, cakes as themes, with both revisited classics (not just classical), black forest, rum baba, Mont-blanc, opera, Paris-Brest....
Step by step recipes both pastry and chocolaterie on a double page: with each step illustrated with a photo as well as tips and techniques from the chef;
All step by step recipes printed in English and French.