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PASTRY CHEFS
Table chart for fruit puree use
Table chart for fruit puree use Fruit mousse, fruit cream, fruit icing, chocolate mousse with fruit
LES VERGERS BOIRON EXPERTISE • Meticulously selected fruits from all around the world, for their unique flavours. • Fruits are assembled for their taste, colour and texture, a guarantee of constant quality. • The rapid heating and cooling pasteurizing process is adapted to each fruit, preserving the fresh taste and colour of the fruit.
• Controlled and constant quality all year round. • Flavour and colour of fruit remain intact. • A ready-to-use product that is used as fresh fruit, saving the time normally spent on washing, stoning and pitting, hulling and crushing, etc. • A product available all year round. • Practically packaged in a 1 kg tray, making it possible to unmold, portion and pour the puree with ease.
PACKAGING • Trays of 1 kg (2,2Ibs), carton of 6. • 10 kg buckets are available for certain references.
DEFROSTING METHODS • It is recommended to defrost the puree at a temperature between +2°C and +4°C for 24 to 48 hours in order to get an optimum quality. • It is possible to defrost the product in a bain-marie or in a microwave at a moderate temperature. • When the puree is defrosted, remove the sealed protective film and pour out. • If only part of the puree is required, unmold the still-frozen puree and take the desired portion.
STORAGE CONDITIONS • Store the product at a temperature of -18°C (see best-before date on packaging). • After defrosting, the product performs as a fresh product. Keep it at a temperature between +2°C and +4°C and use it rapidly. Do not refreeze. Our recipe book is available on our website: www.lesvergersboiron.com
Food safety: Boiron Frères SAS located in Valence (France) has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.
Your distributor
For any further information, contact :
Tel.: 33 (0)4 75 47 87 00 or visit our website:
www.lesvergersboiron.com
4p_Tableaux Patissiers_GB.indd 1-2
P E F C /10-31-1306
Creation: Tangerine / RMP – Les vergers Boiron © 08/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. . au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT02G-C
ADVANTAGES
3/10/08 12:33:03
FRUIT CREAM (g) FRUIT MOUSSE (g)
Recipes created by Ollivier Christien, Pastry Chef.
Les vergers Boiron product
Recipes created by Ollivier Christien, Pastry Chef. Quantity
Yolks
Eggs
Caster sugar
Butter
Flavour enhancer
Apricot
1000
300
375
250
375
Almond milk
Banana
1000
300
300
200
420
Rum / Vanilla
Fruit puree
Quantity
Zabaglione
OR
Italian-style meringue
Gelatine
Whipped cream
Flavour enhancer
Blackcurrant
Apricot
1000
1000
300
300
250
375
Redcurrant
180
/
200
20
600
Almond milk
Blood Peach
Banana
1000
1000
300
375
200
375
Orange liqueur 1 %
200
/
300
26
800
Rum / Vanilla
Cranberry & Morello Cherry
Blackcurrant
1000
1000
300
375
250
400
Kirch
250
/
300
26
800
Redcurrant
Fig 70 % / Raspberry 30 %
Blood Orange
1000
1000
300
375
200
375
Orange flower water
200
/
240
24
740
Fruit zest
Guava
Blood Peach
1000
1000
300
375
230
375
Orange liqueur 1 %
/
200
20
600
Fruit liqueur
Kalamansi
Coconut
1000
1000
300
375
300
375
Orange liqueur 1 %
200
/
300
20
600
Kirch
Lemon
Green Apple
1000
1000
560
640
600
600
Zest 2pcs
200
/
360
24
760
Fruit brandy
Lime
Guava
1000
1000
560
640
600
600
Zest 2pcs
200
/
200
20
600
Cointreau©
Lychee
Kalamansi
1000
1000
300
375
200
375
Orange liqueur 1 %
600
/
400
35
850
Cointreau©
Mandarin
Lemon
1000
1000
300
375
250
375
Zest 2pcs
500
/
350
35
800
Fruit zest
Mango
Lime
1000
1000
300
375
230
480
Ginger
600
/
400
35
850
Fruit zest
Morello Cherry
Lychee
1000
1000
300
375
250
400
Kirch
/
200
20
600
Orange flower water
Passion fruit
Mandarin
1000
1000
500
375
300
600
Orange liqueur 1 %
300
/
400
24
800
Fruit zest
Pear
Mango
1000
1000
300
375
300
375
Fruit brandy 1 %
300
/
400
26
800
Cointreau©
Pineapple
Mara des bois Strawberry
1000
1000
300
375
230
400
Lemon grass
180
/
200
20
600
Cointreau©
Pumpkin
Mirabelle Plum
1000
1000
300
375
300
375
Orange Zest
180
/
200
20
600
Fruit brandy
Raspberry
1000
300
375
250
400
Fruit brandy 1 %
Les vergers Boiron product Fruit puree
Passion fruit
1000
200
/
240
24
740
Cointreau©
Rhubarb
Pear
1000
1000
300
375
300
430
Strawberry
200
/
360
24
760
Fruit brandy
Tropical Fruit
Pineapple
1000
1000
300
375
300
480
Orange liqueur 1 %
220
/
250
24
700
Lemon grass
White Peach
Pink Grapefruit
1000
1000
300
375
200
375
Orange liqueur 1 %
240
/
300
24
700
Cointreau©
Caribbean Cocktail with Rum
Pumpkin
1000
1000
300
375
300
375
White Rum
200
/
360
24
760
Orange zest
Citrus Fruit Cocktail with Cointreau®
Raspberry
1000
1000
300
375
300
400
Zest 2pcs
250
/
200
20
600
Fruit brandy
Spicy Mango
Rhubarb
1000
300
375
230
480
Ginger
1000
180
/
200
20
600
Cointreau©
Strawberry
Concentrated Preparation
1000
200
/
200
20
600
Fruit brandy
Blood Orange
Tropical Fruit
1000
500
600
375
300
400
Zest 2pcs
300
/
360
24
760
Cointreau©
Lemon
White Peach
1000
500
1030
1280
1200
1200
Zest 2pcs
/
200
20
600
Fruit liqueur
Mandarin
Wild strawberry
1000
500
900
500
330
500
Zest 2pcs
200
/
200
20
600
Fruit brandy
Orange
Caribbean Cocktail with Rum
500
600
375
300
500
Zest 2pcs
1000
200
/
440
24
800
Lime zest
Chestnut & Vanilla
1000
/
300
20
600
Rum
Citrus Fruit Cocktail with Cointreau®
1000
250
/
300
24
650
Orange zest
Mint
1000
280
/
330
40
1300
Spicy Mango
1000
300
/
360
27
750
Strawberry & Mint
1000
200
/
200
20
600
Blood Orange
500
700
800
22
800
Fruit zest
Lemon
500
1800
2000
70
2000
Fruit zest
Mandarin
500
700
800
24
800
Fruit zest
Ginger
500
800
1000
20
1000
Fruit zest
Defrost the fruit puree. Prepare either an Italian-style meringue or a zabaglione. Soften and melt the gelatine. Incorporate it into the fruit puree. Add the warm Italian-style meringue or the zabaglione and, finally, the smooth whipped cream. Use this for the assembly. Zabaglione: Heat 500 g of sugar with 250 g of yolks in a bain-marie or in the microwave at 85°C and whip. At 30°C, add the melted hydrated gelatine. Beat again until the mixture cools. Italian-style meringue: Cook 500 g sugar with 150 g water at 121°C. Pour over 240 g whipped egg whites. Beat until the mixture cools.
FRUIT ICING (g) Les vergers Boiron product
Recipes created by Ollivier Christien, Pastry Chef. Quantity
White couverture
Cacao butter
400
200
Glucose
Gelatine
Apple pectin
Fruit puree 60 % Fig / 40 % Raspberry
CHOCOLATE & FRUIT MOUSSE (g) Les vergers Boiron product
Recipes created by Stéphane Glacier MOF 2000 and Ollivier Christien Pastry Chef. Quantity
Liquid cream
Glucose syrup
Milk couverture
Gelatine
Whipped cream 35 % mg
Fruit puree
Concentrated Preparation
Orange
Defrost fruit puree. Mix together all the ingredients except the butter. Bring gently to simmering point stirring thoroughly and constantly. Cool the mixture as quickly as possible until it reaches 35-40°C. Add the butter at room temperature. Using a blender, mix this fruit cream until it has a smooth, shiny texture. Put to the side for assembly. 15 g gelatine may be added for insides of macaroons.
250
80
10
10
Blackcurrant
250
400
200
80
10
10
Blood Peach
250
400
200
80
10
10
Cranberry & Morello Cherry
250
400
200
80
10
10
Green Apple
250
400
200
80
10
10
Mango
250
400
200
80
10
10
Morello Cherry
250
400
200
80
10
10
Raspberry
250
400
200
80
10
10
Red Berries
250
400
200
80
10
10
Redcurrant
250
400
200
80
10
10
Banana
1000
580
480
2200
30
2040
Blackcurrant
1000
580
480
2200
30
2040
Blood Orange
1000
540
440
2000
28
1880
Coconut
1000
540
440
2000
28
1880
Cranberry & Morello Cherry
1000
450
330
1660
25
1560
Guava
1000
480
360
1785
25
1680
Kalamansi
1000
610
500
2280
32
2140
Lemon
1000
610
500
2280
32
2140
Lime
1000
610
500
2280
32
2140
Lychee
1000
580
480
2200
30
2040
Mandarin
1000
450
330
1660
25
1560
Mango
1000
580
480
2200
30
2040
Morello Cherry
1000
450
330
1660
25
1560
Orange & Bitter Orange
1000
580
480
2200
30
2040
Passion fruit
1000
580
480
2200
30
2040
Pear
1000
540
440
2000
28
1880
Pineapple
1000
480
360
1785
25
1680
Raspberry
1000
580
480
2200
30
2040
Tropical Fruit
1000
540
440
2000
28
1880
Caribbean Cocktail with Rum
1000
540
440
2000
28
1880 1350
Chestnut & Vanilla
1000
380
315
1430
20
Citrus Fruit Cocktail with Cointreau ®
1000
480
360
1785
25
1680
Mint
1000
580
480
2200
30
2040
Spicy Mango
1000
580
480
2200
30
2040
Tropical Fruit
250
400
200
80
10
10
Mint
250
400
200
80
10
10
Concentrated Preparation
Blood Orange
250
400
200
80
10
10
Blood Orange
500
450
330
1660
25
1560
Lemon + lime zest
250
400
200
80
10
10
Lemon
500
580
480
2200
30
2040
Concentrated Preparation
Defrost the fruit puree. In a stainless steel bowl, place the white chocolate and the cocoa butter. Heat the puree with the glucose and pectin, then incorporate the gelatine. Mix together all the ingredients as for a ganache. Use the icing at 35/40°C on your pastries straight from the mould.
4p_Tableaux Patissiers_GB.indd 3-4
Mandarine
500
450
330
1660
25
1560
Orange
500
480
360
1785
25
1680
Defrost the fruit puree. Heat the fruit puree with the glucose and the liquid cream. Add the melted gelatine. Pour over the chopped milk chocolate. At 35°C, add whipped cream. Pour into a dessert mould.
3/10/08 12:33:03
FRUIT CREAM (g) FRUIT MOUSSE (g)
Recipes created by Ollivier Christien, Pastry Chef.
Les vergers Boiron product
Recipes created by Ollivier Christien, Pastry Chef. Quantity
Yolks
Eggs
Caster sugar
Butter
Flavour enhancer
Apricot
1000
300
375
250
375
Almond milk
Banana
1000
300
300
200
420
Rum / Vanilla
Fruit puree
Quantity
Zabaglione
OR
Italian-style meringue
Gelatine
Whipped cream
Flavour enhancer
Blackcurrant
Apricot
1000
1000
300
300
250
375
Redcurrant
180
/
200
20
600
Almond milk
Blood Peach
Banana
1000
1000
300
375
200
375
Orange liqueur 1 %
200
/
300
26
800
Rum / Vanilla
Cranberry & Morello Cherry
Blackcurrant
1000
1000
300
375
250
400
Kirch
250
/
300
26
800
Redcurrant
Fig 70 % / Raspberry 30 %
Blood Orange
1000
1000
300
375
200
375
Orange flower water
200
/
240
24
740
Fruit zest
Guava
Blood Peach
1000
1000
300
375
230
375
Orange liqueur 1 %
/
200
20
600
Fruit liqueur
Kalamansi
Coconut
1000
1000
300
375
300
375
Orange liqueur 1 %
200
/
300
20
600
Kirch
Lemon
Green Apple
1000
1000
560
640
600
600
Zest 2pcs
200
/
360
24
760
Fruit brandy
Lime
Guava
1000
1000
560
640
600
600
Zest 2pcs
200
/
200
20
600
Cointreau©
Lychee
Kalamansi
1000
1000
300
375
200
375
Orange liqueur 1 %
600
/
400
35
850
Cointreau©
Mandarin
Lemon
1000
1000
300
375
250
375
Zest 2pcs
500
/
350
35
800
Fruit zest
Mango
Lime
1000
1000
300
375
230
480
Ginger
600
/
400
35
850
Fruit zest
Morello Cherry
Lychee
1000
1000
300
375
250
400
Kirch
/
200
20
600
Orange flower water
Passion fruit
Mandarin
1000
1000
500
375
300
600
Orange liqueur 1 %
300
/
400
24
800
Fruit zest
Pear
Mango
1000
1000
300
375
300
375
Fruit brandy 1 %
300
/
400
26
800
Cointreau©
Pineapple
Mara des bois Strawberry
1000
1000
300
375
230
400
Lemon grass
180
/
200
20
600
Cointreau©
Pumpkin
Mirabelle Plum
1000
1000
300
375
300
375
Orange Zest
180
/
200
20
600
Fruit brandy
Raspberry
1000
300
375
250
400
Fruit brandy 1 %
Les vergers Boiron product Fruit puree
Passion fruit
1000
200
/
240
24
740
Cointreau©
Rhubarb
Pear
1000
1000
300
375
300
430
Strawberry
200
/
360
24
760
Fruit brandy
Tropical Fruit
Pineapple
1000
1000
300
375
300
480
Orange liqueur 1 %
220
/
250
24
700
Lemon grass
White Peach
Pink Grapefruit
1000
1000
300
375
200
375
Orange liqueur 1 %
240
/
300
24
700
Cointreau©
Caribbean Cocktail with Rum
Pumpkin
1000
1000
300
375
300
375
White Rum
200
/
360
24
760
Orange zest
Citrus Fruit Cocktail with Cointreau®
Raspberry
1000
1000
300
375
300
400
Zest 2pcs
250
/
200
20
600
Fruit brandy
Spicy Mango
Rhubarb
1000
300
375
230
480
Ginger
1000
180
/
200
20
600
Cointreau©
Strawberry
Concentrated Preparation
1000
200
/
200
20
600
Fruit brandy
Blood Orange
Tropical Fruit
1000
500
600
375
300
400
Zest 2pcs
300
/
360
24
760
Cointreau©
Lemon
White Peach
1000
500
1030
1280
1200
1200
Zest 2pcs
/
200
20
600
Fruit liqueur
Mandarin
Wild strawberry
1000
500
900
500
330
500
Zest 2pcs
200
/
200
20
600
Fruit brandy
Orange
Caribbean Cocktail with Rum
500
600
375
300
500
Zest 2pcs
1000
200
/
440
24
800
Lime zest
Chestnut & Vanilla
1000
/
300
20
600
Rum
Citrus Fruit Cocktail with Cointreau®
1000
250
/
300
24
650
Orange zest
Mint
1000
280
/
330
40
1300
Spicy Mango
1000
300
/
360
27
750
Strawberry & Mint
1000
200
/
200
20
600
Blood Orange
500
700
800
22
800
Fruit zest
Lemon
500
1800
2000
70
2000
Fruit zest
Mandarin
500
700
800
24
800
Fruit zest
Ginger
500
800
1000
20
1000
Fruit zest
Defrost the fruit puree. Prepare either an Italian-style meringue or a zabaglione. Soften and melt the gelatine. Incorporate it into the fruit puree. Add the warm Italian-style meringue or the zabaglione and, finally, the smooth whipped cream. Use this for the assembly. Zabaglione: Heat 500 g of sugar with 250 g of yolks in a bain-marie or in the microwave at 85°C and whip. At 30°C, add the melted hydrated gelatine. Beat again until the mixture cools. Italian-style meringue: Cook 500 g sugar with 150 g water at 121°C. Pour over 240 g whipped egg whites. Beat until the mixture cools.
FRUIT ICING (g) Les vergers Boiron product
Recipes created by Ollivier Christien, Pastry Chef. Quantity
White couverture
Cacao butter
400
200
Glucose
Gelatine
Apple pectin
Fruit puree 60 % Fig / 40 % Raspberry
CHOCOLATE & FRUIT MOUSSE (g) Les vergers Boiron product
Recipes created by Stéphane Glacier MOF 2000 and Ollivier Christien Pastry Chef. Quantity
Liquid cream
Glucose syrup
Milk couverture
Gelatine
Whipped cream 35 % mg
Fruit puree
Concentrated Preparation
Orange
Defrost fruit puree. Mix together all the ingredients except the butter. Bring gently to simmering point stirring thoroughly and constantly. Cool the mixture as quickly as possible until it reaches 35-40°C. Add the butter at room temperature. Using a blender, mix this fruit cream until it has a smooth, shiny texture. Put to the side for assembly. 15 g gelatine may be added for insides of macaroons.
250
80
10
10
Blackcurrant
250
400
200
80
10
10
Blood Peach
250
400
200
80
10
10
Cranberry & Morello Cherry
250
400
200
80
10
10
Green Apple
250
400
200
80
10
10
Mango
250
400
200
80
10
10
Morello Cherry
250
400
200
80
10
10
Raspberry
250
400
200
80
10
10
Red Berries
250
400
200
80
10
10
Redcurrant
250
400
200
80
10
10
Banana
1000
580
480
2200
30
2040
Blackcurrant
1000
580
480
2200
30
2040
Blood Orange
1000
540
440
2000
28
1880
Coconut
1000
540
440
2000
28
1880
Cranberry & Morello Cherry
1000
450
330
1660
25
1560
Guava
1000
480
360
1785
25
1680
Kalamansi
1000
610
500
2280
32
2140
Lemon
1000
610
500
2280
32
2140
Lime
1000
610
500
2280
32
2140
Lychee
1000
580
480
2200
30
2040
Mandarin
1000
450
330
1660
25
1560
Mango
1000
580
480
2200
30
2040
Morello Cherry
1000
450
330
1660
25
1560
Orange & Bitter Orange
1000
580
480
2200
30
2040
Passion fruit
1000
580
480
2200
30
2040
Pear
1000
540
440
2000
28
1880
Pineapple
1000
480
360
1785
25
1680
Raspberry
1000
580
480
2200
30
2040
Tropical Fruit
1000
540
440
2000
28
1880
Caribbean Cocktail with Rum
1000
540
440
2000
28
1880 1350
Chestnut & Vanilla
1000
380
315
1430
20
Citrus Fruit Cocktail with Cointreau ®
1000
480
360
1785
25
1680
Mint
1000
580
480
2200
30
2040
Spicy Mango
1000
580
480
2200
30
2040
Tropical Fruit
250
400
200
80
10
10
Mint
250
400
200
80
10
10
Concentrated Preparation
Blood Orange
250
400
200
80
10
10
Blood Orange
500
450
330
1660
25
1560
Lemon + lime zest
250
400
200
80
10
10
Lemon
500
580
480
2200
30
2040
Concentrated Preparation
Defrost the fruit puree. In a stainless steel bowl, place the white chocolate and the cocoa butter. Heat the puree with the glucose and pectin, then incorporate the gelatine. Mix together all the ingredients as for a ganache. Use the icing at 35/40°C on your pastries straight from the mould.
4p_Tableaux Patissiers_GB.indd 3-4
Mandarine
500
450
330
1660
25
1560
Orange
500
480
360
1785
25
1680
Defrost the fruit puree. Heat the fruit puree with the glucose and the liquid cream. Add the melted gelatine. Pour over the chopped milk chocolate. At 35°C, add whipped cream. Pour into a dessert mould.
3/10/08 12:33:03
PASTRY CHEFS
Table chart for fruit puree use
Table chart for fruit puree use Fruit mousse, fruit cream, fruit icing, chocolate mousse with fruit
LES VERGERS BOIRON EXPERTISE • Meticulously selected fruits from all around the world, for their unique flavours. • Fruits are assembled for their taste, colour and texture, a guarantee of constant quality. • The rapid heating and cooling pasteurizing process is adapted to each fruit, preserving the fresh taste and colour of the fruit.
• Controlled and constant quality all year round. • Flavour and colour of fruit remain intact. • A ready-to-use product that is used as fresh fruit, saving the time normally spent on washing, stoning and pitting, hulling and crushing, etc. • A product available all year round. • Practically packaged in a 1 kg tray, making it possible to unmold, portion and pour the puree with ease.
PACKAGING • Trays of 1 kg (2,2Ibs), carton of 6. • 10 kg buckets are available for certain references.
DEFROSTING METHODS • It is recommended to defrost the puree at a temperature between +2°C and +4°C for 24 to 48 hours in order to get an optimum quality. • It is possible to defrost the product in a bain-marie or in a microwave at a moderate temperature. • When the puree is defrosted, remove the sealed protective film and pour out. • If only part of the puree is required, unmold the still-frozen puree and take the desired portion.
STORAGE CONDITIONS • Store the product at a temperature of -18°C (see best-before date on packaging). • After defrosting, the product performs as a fresh product. Keep it at a temperature between +2°C and +4°C and use it rapidly. Do not refreeze. Our recipe book is available on our website: www.lesvergersboiron.com
Food safety: Boiron Frères SAS located in Valence (France) has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.
Your distributor
For any further information, contact :
Tel.: 33 (0)4 75 47 87 00 or visit our website:
www.lesvergersboiron.com
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P E F C /10-31-1306
Creation: Tangerine / RMP – Les vergers Boiron © 08/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. . au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT02G-C
ADVANTAGES
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