sO good.. the magazine of haute patisserie #2 - JUNE 2009= Ane — Cae The best quality in chocolate 3 Se y-/ E Oea pe _ a A ry S eee TT a www.hillbo.comTHANK YOU Since the frst issue of So Good. ragazine was launched wade fairs, schools, pastry stores, restaurants, suppliers and dealers... In all of our with no exception, we have found fe ond everybody in the professionals ever ii proud to belong wo th enormousy eager to share their knowledge sector, and they all hove received the launch of So God. entusiastically Asoo our pu chino, editor-in-chief reat number of crefs hove contacte hing house t0 Carlos opinion about the magazine. Mary also ogreed that a magazine with such choracteristcs wos so sector: something tke" wos necessary in the inal there's a: magazine which places confectionery in the postion it deserves ~ the sun ie of gastronomy And that was our the end ofthe day We claimed that the sweet products'should have the some do it was showing the countless status and consideration as the savory’ ones do, and the best yt creative possi of confeccionory atts best had We need to soy that this project, exciting since its very beginning would not have come 12 forthe indispensable participation ofthe sector. Obviousy, So Good. magazine would not exist y withour the help of al those professionals who appear init showing thai skils and shoring thei recipes ond their work philosophy wath everyone. and nether woud this magazine survive without the paricipation of suppliors, dealers and manufacturers, as well as our advertsers, who have trusted this ‘even before the fst sue had seen the light woud lke to & ge the task pecially acknowl: who ore doing thei ich our dealers are camying ou best for So Good. to reach p soll over the worl {0 all of them. and we are happy to show our absolute corr grote continue ths tosk which we believe is incresting for everybody in the fosophy. keeping Our pages open to oll those who have something to show and share with other professionals. For that reason, we encourage econ include ther /eaders, wherever they are, to send us their creations and recipes so peoming issues We ve vad you that our webs h the differen 2 your dspasa 's at your dsposol, ssogoodmagazine.com, to keep you 1 ob up-to-date w heonvng issues, where and bi the magazine, Habora rs, and so on. We abo hope ‘ontinu® t0 use our website 0 Send us your suggestions and contributions that deftly lefnitely iprove i the future. Thank you very muchCONTENTS yann duytsche, .. and gastronomic confectionery & alex stupack, ereative contro! 20 carles mampel. effervescent 32 pointner @ constant challenge 42 christoph lin sebastien bouillet, the emperor from lyon 52 stgphane glacier, commitment and professionalism at its best 60 michel willaume, “it’s not always a matter of creating new desserts, ...” 70 have a sweet tooth and I’m generous, ...” 78 dominique ansel, balance as a virtue 86 christophe michalak, ewald notter, how sweet it is 96 Koichi ium), unlimited passion for chocolate |04 michel bras, “my personal luxury is nature, silence, tim joan baixas, renovation [22 flavio federico, the revitalizer of brazilian patisserie |30 stef aerts, visual strength [40 jos romero, the value of authenticity [46 tidbits 158 Ecole \endtre, the temple of gastronomic savoir faire | 84a= oe CE ye ao. * Ee “2 C3% ‘3 ‘SB CEwww.bakedeco.com De a cea oe ec When in New York, please visit our showroom at: 6103-15th Ave, Brooklyn, NY 11219, USA « 1-800-525-5556ro a ae Cola Dairy Products S.p.A. {ODUCTS, S.p.A. (CE) tao - tel. 39 0823822111 - fax. 39 0823821046 Contrada Casale Area Industrale - 81025 pit © weww.codap it... AND GASTRONOMIC CONFECRONERYAnd DOLG, YANN DUYTSCHE’S LATEST SUCCESS, IS AVERY PERSO- NAL THING THAT HE CALLS “GASTRONOMIC CONFECTIO- NERY” AND WHICH IS HIS DREAM COME TRUE.YANN _DUYTS atthe pr " planning to sper F three onh Underwent rather than the decorations then Well ts beer seaming a ing her pletely urpriong and magia ice ther! | think you sselfbe seduced rest in the craf increased, Yare Ou pporer ure presen and da catering school since inPatisserie d'auteur. © prevsey all he expense and knowedge acquired through so mary years of learring which constaute his greatest srength and row allow him to offer his cus ers a personalized confectionery, a patisserie auteur which he Hmselh call “gasronomc confectionery’ n this sense, Yann Duyssche points out an imeresing diférerce bewe- en pasty stores or bakeries and resaurarss “there are many restaurant categories ard so the consumer can choose beforehand whether to go to a fastfood plice,a pizzeriaan dla carte restaurant ora high stan dard restaurart, However in confectionery no distinc ‘ions are made be‘orehand’, The same approach is followed at Dole, Yarn Duysche's shop-business in Sart Cugat del Valles (Barcelona), where gastroncmic confectionery or patisserie auteur is common practice. The word confectionery or patisene int actualy wed because, as its author explains,"Dole (Catalan fr ‘sweet best embodies what were rying 1o do here: to work with weet ingredients in a gactnomic sere, fs 8 term which, n my opinion. puts across sensitivity emotions, IRS a word that comprises a ruber of things and, at the same time, defres my professional identity as wel” laborasing on this idea, Duytsche details the sections Of fis offer: we make cookies snacks, pasties ee ream ard bonbors. Clearly nothing new! What we ‘wants for cur customers to realze that behind these Products there is an author, a career a gastroncmic idea and shat they are rot standard products but di ferent and excuse”: Yann has found great support in his wife, Cris Leper. who is responsible for running the shop. The rest of the Dok team is made up of fve people wor “We want people to see that there is an author, a career a gastronomic idea behind these products, and that it isn't just ‘the standard, quite the opposite, it's different and exclusive” king in the workshop and two others in the shop. is a cohesive team that works in perfect synchrony in order to put across a common idea, According 10 Yarn himsel a kind of patisserie that needs to be exphined bec For example, we make a milefeulle fled with vara se everything isparscular and unique, cream instead réme pitisire, Thus, we do our bes: to explain the customer what it is ard what is special abou it, Eventual the customer realizes that ‘here are diferent ways of approaching the world of confectionery. ard this is how we do i Dale is a small shop, well and clear ‘otal absence of decoration and yet t displays a ratio. th an almost ral and well planned layout. As Duytsche sys, “we ‘werent seeking an elaborate style Finally we've ended Up with a practically empty area but then thas when you can sruly say there is ebviows to our eyes. Anyway that ie what we wanted.” And in this area, ifs easy to spot ‘Yorn, wearing an impeccable white unform serving his customers, explining hs gas ‘ronomic idea and enjoying 0 good.YANN DUYISCHE cocoa streusel with griottes gate OF Bw 3) § cocoa power 0 8 0 8 simon poset fren pits Dice the Eater while il cold Combine the las and the powered greens acl the baer ind gently Frese he dough withthe lp ofa pe the shape of tubes anc erwin the ret Process withthe meat ginder Store the ken place nthe fe Baking temperature: 54 tender almond sponge cake 450g eggubies 250g spr 8 8 ; 220 § confectioners’ sugar 920. amon power & type $5 how 2 capaho B cen Combine the 450g eg ties withthe sug are ik 1 so peaks {With te Fp ofa spa rb the crear, 15 gp whites, the almond powder the Nour and the confections supa Fel nthe wbished egg whites ist xsl amu ae then the Bake at 190°C for 25 minutes violet light Ivoire mousse gmk crea, 35% Bt content 340 hole ite chocolate 7g sein sheers Sak the gen in plenty of wee Weigh and grin the chaclate Bol he ri anc the gelatin previously crane Per pro matey 1/3 hot laid over the checole anc beat with iver order to bia 2 saoth elas goss texture, which wil mean ‘hat the eral proces hs Sorina Age theremin the rik keeping he tecure raltere When the doco mie 337°C, pour over the spongy whipped cream Freeze Ivoire white glaze 225g crear, 35% fat conte i) Abscks Crbtal metal pean 375 hire wlte chocokie 3) mineral water Gs. wetercloring white coloring Bal the crea, Heat the neutral gelatin to TOO ey peer hacer lescseee rode cle ane str emul Fh by pouring he hot gelatin, Proces, with the meer in order to complete the emus, Use a 3574 HARE THEVICLET Hoe HOUHEE AND FOUR TOA FRAY. (4C84 WER AND SOME CRIOTTE HACE MED Wt CHE NEUTRAL CELAESSEN’ TIALINNOVATION IN ©. Peace dobla. -com rE CsYANN, He gianduja sablé bretonALEX STUPACK, ARE JUST SOME OF HIS ACHIEVEMENTS, IN 2004, HE WAS ALREADY CONSIDERED TO BE AVISIONARY.TODAY, AND ACCORDING TO JEFFREY STEINGARTEN ~ A CRITIC OF VOGUE - HE IS ‘AN UNSTOPPABLE FONT OF NEW IDEAS: HOWEVER, ALEX STUPAK DOES NOT SEEM IMPRESSED BY SUCCESS. NOWADAYS, HE CONTINUES WITH HIS CONSTANT OWN RESEARCH TOGETHER WITH WYLIE DUFRESNE IN NEW YORK: ‘MY HOPE IS THAT EVERY DISH | MAKE IS AESTHETI- CALLY STRIKING IN A NON-TRADITIONAL WAY BUT MORE IMPORTANTLY | HOPE THERE IS ALWAYS A TECHNIQUE ABOUT IT THAT IS SUBTLE, INNOVATIVE, AND UNIQUE’‘lam fascinated by everything in cuisine but as a pastry chef the opportunity to manipulate is much more pro- found and radical’ sng hin the resp wurporr bi ry asi jppor 7 + ealcing : ps , nse of or r restiuran ly other poston that uly has re rere pa ing yourg and impa my | wanted chit a r Philosop rol immedia f nF i pasr wpe mans uni wd |r i stant pushing 1 tha rex r me to rep ty " mpl P . i only language and comp Alex Stupak derstanding, Supa ever r rr m re past He anc tle ppercunty to manip uch more profur ive a comp nce idea an rough ur raining and a sok F 1g ther r r r P press ther rer nd ind help you mprove upon everythiabe VALRHONA ‘The road to complete chocolate understanding is a long one Here it is in a nutshell own plantations and ereating the re Tulfill and share our passion for bl Aux Sources pu GRAND CHocotarCARAMEUZED CHE, GALA APPLE, SAGE, BROWN BUT ORBETALEX SERVERS 10, base mixturesALEX STUPACK for the brioche pudding 4 vi vol elt and rane ni the Loch he mire int all Pace a baton of caramel gin the center of each mel and tp wih mare he brioche tre Make sure to pack the rk he rel caer ent pera fF retigeraion for 24 hour for the thin caramel sheets bie ents a saucepan and cook Pour allow 19 oe at Fee temp rature fr srs Ging the caramel na sp f 35" template ower a Spit ane i the ry over Remove the temple ang place AAlow the shes to coc b Spa Store in an aight container with desican for the apple paste e gla ap flow aod gan gn Face the apple Tesh in Sous Nie sl et reo ap Tranter th ips Reiger unl re pipe bzfor the smoked pecan nougatine ‘ 00 of geund amcked pecan rb the sugar gucove sl and water a saucepan and cook , cca an sir 0 combine. a he mire out on ieee ro Rear ea Ina Bring the water to a thea bath betin int rough shards me Sore fh avai ight conta wih desécand ral edRAVIFRUIT Les fruits de l'excellence Since 1981 ravifruit has built up recognition by its commitment to excellence, respecting essential values and producing the finest fruit that Nature has to offer. Bi 010 frozen trait puees (Glock Frat gang Bi re pasteurises frat putees Wi Frozen fruit QF Official parner Bh Frit preparations = Feri Pai np Wh rat cous Ravifruit- 26140 Anneyron - France - Te 474 84 08 53 - Fax: 433 (0) 74 84 14 56 -ravifruteravifrut.com - www.cavitrurtcom: « CARLES MAMPEL IS TODAY ONE CALLED NEW PAT E IN BARCELONA OF THE MOST IMPORTANT ICONS IN THE AND SPAIN. in his restaurant. 8 nly admitted os AND _IN BUBO, IN THE VERY HEART OF EL BORN ST LIVELY AND BOHEMIAN AREAS IN IS ALWAYS POSSIBLE TO FIND SOMETHING AND SURPRISING AT THE SAME TIME. IT IS S, CREATIVE EFFERVESCENCE. —ONE BARCE NEw, THE CO!‘CARLES MAMPEL His natural sae isa permanent state of alert Always [prepared to teach and lear, ard especially to partic pate. Hic answer is never'ro' to anybody in the trade ‘who warts £9 corsut of propose tim something New things can always be created, There is aways space fr innovation, to turn thirgs upside down, Everything can be shaken ard everything can modtiy its state He is restless and Ines in a state of efferves cence caused by hime ‘Visiting Subd the restaur «at Carles Mampel runs in 8 Born, Barcelora.is to wak into a surprising wortd regarding the frm ard conters, the presentations and ‘he flor and texcure combinations And wsting it for a second time after a brief time mears to witness a new scene,in which surprise wil surely show up again, ‘When a new season starts an 80 or 90% of the cre ations are changed. As their creator states: ‘ pro ajectory is condition ‘red by the seasons, as it rormaly happers in other ‘pes of establishments, 1 Born (inthe ChtatVella quarter Sarcelena) gathers a gastronomic ofer both varied and rich, Besides, ‘his area has lots of advantages it ie mostly inhabited by young people, which allows us to offer rider tastes actually these ones succeed the most there is a ucts hive to evolve, and their corssant flow of people:and on top of everything iis very offen visted by los of foreigner looking for new shings, Marpel afirms’The original idea was to set up astore that broke with the radtional bakery prototy pe, with the pica shop windows and counters, andLONG MAISROJOcrispy corn with 3 paprikasmousse of Tanariva-basil-lemon basil-lemon infusion genoese bread with Keva and raspberries raspberry spongeS/gep @uti 31° international Exhibition Artisan Production of Gelato, Pastry, Confectionery and Bakery 23-27 January 2010 Rimini Italy Propessiohag ory! www.sigep.it Sonatevrt Mendo dla Gelatenia Cap DIP kienSINCE 1965 paboor’ ca! a ae eel bef eer ‘ag Fo nd Pane cL aa Reto sive pou pages: een ota ce Pann : ro iabeemeay ee = FN erat st ed ote re PLO Pog Se rte eee —— Prvanett A cep rv Unc aal Mills in Spain, Argentine ond PoesyCHRISTOPH EINDPOINTINER.. RISTOPH L! AUSTRI: SHAPE TC AN! DAWA RDE METRIC LINES TO ¢ TRADITION: ENTS AND TURES AND FLAVORS. NEVERTHELESS, CHRISTOPH LINDPOINTNER ENTHUSIASTICALLY POINTS OUT: ‘THIS DOES NOT MEAN THAT | AM CLOSED TO THE IDEA OF MODERN INFLUENCES, QUITE THE OPPOSITE TAU RANT KARU! GANCE AN!taurant Ikarus works as a showroom in which crea tions designed by different guest uh urrent etting the trend worldwide are presented y monthCHRISTOPH LINDPOINTNER. ———— sponge 30g butter 12) Aragun ex chocobte cower, Tis coco 280g epg whites © f xer Oe epyaks Combine the butter and the chocolate and melt. Separately best Ihe egg ubies together wi the spar oni si ruby the eg yok with the chocolate ane a bit of he beaten gp hes hen ole he emaring iere ep his, Pour om 1d 40 em baking sheet ana bake at | 807. or aproirly mousse Araguani 20 ge ik 3g plain 290 Argun’ dark chocolteceuvertur, Teaco 500g hey cam Brg the milk toa bil and stir inthe gelatin, Graal ery the chocolate ad heat to SU°C. Whisk the cream uni si and fold nto the uid Spread over the sponge ck ane lee 1 5 chocolate glaze 225 E heavy cream 25} Arguan dirk choco cowverum. Tas cocoa 600g Abschs cal 260 Welberger cocoa cream Brg the cers to a bo ad gradually emul the Araguan Heat the Absoh rst to 70% and emul as well Si nthe cocoa fam and ghze chocolate mouse with the mitre en a 2 Tel cm suas Araguani chocolate ice cream i KO) “e $58 skimmed nik power Mog ee 20) & gcese poader Og mane 0 2 ser Og Peep rose 580g Argun rk chexalite ceaverta Ti cocoa Heat up the mil A the sired mk powder at 25% Combine the 4g supar with the eicone power an the imo ie and ce at 35°: When at 45% ac the 40 g sugar and the Pectagel rose Finly ace the Araga at SO ne then heat up 0 BSC. Quy coed van 10 APC ae fave 10 set, Blend and Ireezein an ke trem racine. ine PVC pipes wth non sick paper and chocolse wrap With the fe ofa carat bag (Gmoth ip) Arapani ke cream into the pipes an shock ree 26 10 35*C. Rersove ery roles nd cut nia S-cm portions chocolate spray TOD g Aaguai dirk dvcoltecouvertum cocoa, 30g cocoa buter CComtine and melt then des, chocolate cream 40 nik 6) § hemy acum | ania bean see scraped 250g Saeyols 20 § sugar S40 Arageni dark chocolite cowertur, Tex cocen Combine the mil the crear and the vara and bring toa bet Sept cmt the yoshi an psy ‘Gray eruby he Aragua with he just prepred creme Argh and pour ino small cone molds (Demarte) hock freeze and remove fom the molds Temper sore Aragusi, tly spec fio neutral checolite wrap ae leave 1 Set. Cutout srl ds and use hese as bomom ayers fr he nem nes (10 propre the thwed out checolte crea for serving ganache Araguani ag ik 300g heay eam © § sine 6B gucene syrup 40 Araguni dark chocolite cowertur. Tix coca Combine the mil the crea. the rine ane the gucone syrup and Lxing 10 a bod. Gradually emily the chocolate. Pour tal ofthe mitre into mintherbphers mos ane stack Irewzn When iim, rere Irom the mols, pour the sec ho ff the mixture the moles ane Sen place the ren hers Bees on top to rake ball. Finy snk evar aga Remove the als er the ole ane rollin cocoa powerie)! N ARAGUANICHRISTOPH LINDPOINTNER praliné cream 400 ik 25g cegyalls spr Erte angle (xe shove) 38) g_praliné noisette 30% 400 heap oe rie the il, the crear an he van ae bring to 3 bad Separate Combine the eg yok ng the supa ane stk unl pets crear Puc backin the pot of she Leling rik anc pseu ze by aerage test of BY Soak ana erin the gelatin Sic the Frain net am ip 10 3 Whip the csr uni i into the rctre, lace 450 g Othe mure oni a ecm ang shew, eth fe wrap Sco cat ard Foca, them cut io Ixy resale, the 600 gente ange. praliné - financier TpT ro B pinceree supe ftw baking powder 2 rut butier Sif the TpT noite he powdered sup de Nour and the baling power the Paling rokere an the ut ate de the ily sie the ome lates one tre Pour on a GOxtO-an biking sheet and bake at TPC for appronrately 10 nafs, Lete to cock and cut about 1/3 ofthe cake bo sal 4x2-cr retargles recar the ranger i ule gen nar ine powder vith the help ct acute Freser 10s praliné saffron dust Dg pra ncsee SOx 40g Mal 3g thesat (Combine and Lene al ie ingreciens oie powder hip ofa Terror Sup Pe 5 heap crear x rere che Hes up the mil: Mcin the ik power at 25°C. Combine the devcrote, the gucone, the 400 sip he sk andthe safen the BALA the Sop sumer se the crear and the ers Briy blene ane tena warm mango agar D8 8 3 43 onthe to eat upto 85°C. As the pein Presa sked ane er ietre. Pour ini ace i lave 10 coo Cut to seal Ixl-cm cube Brey warm up in Combine th sand gy sic Place on a xc Sit m ih chocolate wrap and ol 0 thn shee irmeon Remove wrap ane bb on goon brown mango confit 50g. mango prde pied pie Geapeetie Peel the manga, remove the seed and cut nto smal cubes. Use te pre and he ren > rarute ther(CRCO-762 Los Piedros-Las Navas s/n 14900 LUCENA (Cérdoba) Espana www.infrico.com ‘Tel. 0924957512068 RE cenceak 57/27) 3 ea eg CORO (OR ee COM + 0 @ OE eg nA ere) RANCE ROPE LM OE 2 1 kaa eee Roe econTHE EMPEROR FROM LYONSEBASTIEN BOUILLET e THE PERSON RESPONSIBLE FOR THIS SUDDEN GROWTH |S SEBASTIEN BOUILLET, WHO JOI- NED THE FAMILY BUSINESS IN THE YEAR 2000 AND THEN STARTED PLANNING HIS MAGNIFICENT CAREERSEBASTIEN BOUILLET Sébastien Bout 1m to be develo rg almost at a rartc pace: tree new one of them in japan, a tear cr restaurant, a pasty school admission into Relais Dessert. a complete renovated workshop And al Ys was acheved n only five years Hence, the question: why has this happened The sruth is that such a doy-rocketing career is ay thing but unplanned. Cleary.it ides realy ge cy Sve years ago. Seb je acquired bis 9 working in diferent French pasty shops, where he learned b w the diferent workshops and production systems worked, In those times he became aware of onfectonery business andits urtap. ped potential When he joined the farsly buses in the year 2000, he started to int duce deep changes, on and the workshop in the h affected pro fs pli hat is, he started buldng che Maison Bouillet fom its very foundations. Ther, in 204 carried out a comprehensve reno workshop at re, by expanding he area in La Croix Rousse squa (Om. ard opened a led Macarons & Chocolats, Later in ew shop. 27, the Tokyo shop was opened, in the prestigious seta depres J “ ~~ In the very same year together with Eric Bergon, ke psy chef for Boule he opened tearoom cho P colaterie and restaurant in St.jear.in the ld Lyon. as store, in the Shinju neighbour Well a a store devoted to chocolate maca ip Jareary 2008, Souler began yet another ad re, but thi time was trainng-oriertet he opened bis own scho he Giluteau Ecole where chef from sen ted to both novices and experi the Maison taught a wh 1 of courses orien ced chef in need of an update,Bouillet’s main >rkshop is a hive of activity. Young pastry chefs from all ver the world choose it knowing that it is the place t 1 the craftchocolate sponge cake chocolate mousse chocolate creamBaa tere) HAZ ITPA UA STN C3 ysom NOWADAYS, STEPHAN GLACIER IS ONE OF THE MOST RESPECTED AND ADMIRED PRO. FESSIONALS WORLDWIDE. He courses, exhibitions, books and parti ‘events ail over the world have helped nity. Not surprisingly, today he runs hs own reenth book. He even found some spare time in 2006 LY HE KNOWS THE FORMULA TO BE ABLE TO DO SO MANY THINGS AT THE SAME TIME AND SUCCEED IN ALL THEM. ON THESE PAGES, HE TELLS US WHAT THE CLUE IS: “NOT TO BE AFRAID OF WORKING LONG HOURS".COMMITMENT AND PROFESSIONALISM AT ITS BEST“1 consider myself a pastry chef, not an artist !”” Why did you decide to become a pastry chef? What do you find most foscineting about your job? What is the most important thing for onyone storting inthe pastry wade? What de you think about the future making?For Cocoa Selection Felchlin Grand Cru Chocolates, only pure-variety noble-grade cocoa is used, Ina taste analysis, all of the world’s top chocolates were sampled by the renowned and independent Italian Pastry Academy. Felchlin’s Maracaibo Clasificado 65% was awarded the finest chocolate in the world, felSTEPHANE GLACIER Es — Yel: 30 soll halts, 60 mm in diameter and 45 me high joconde sponge cake 75g mond pow an 20 8 emp 305g Spates 3 8 8 Wipe almond powcr: the confectioners’ sugar the our ane the eggs in 2 ricer ed wih the whisk atachrsent Separately “wb the epg wltes together nih the crear of arian ana hal the amount of supa Cemy (lt into the rst mare wit) the hp ofa rubber spaula ane then ad inthe melee Late, Speed over aicone mat and bake at 220°C using vente oven or 2 270°C Fwing a Noor here oven fr appronately B vanilla punch 4g symp at 3B fa van bean Combine the watee the syrup and the spt walla bean and ring ioabal Lieve to cock Serpe the vars Bean ane eipose the bean, vanilla bavaroise ek 250, guid cream vans bean “aeyalle Feb shew ‘whipped cream Combine the mk the fui erry an the spt vail bese an bring a bol Scrape the vari bean ane dhpose the bean, Moc te ogg yolks and the sugar tna rer and pour 173 of he boing rik over hem. Ag the ri he reminder of the mln cock to BS°, Sra an dn precy socked in old water a ration and ery rc wih he whippe crear bing the le icin) ped ream Cook the suprtogeter with the veer to | BTC ane pour ove the eggs ane the eps yolks thished 10 au fouet_ in alee ted whith te whisk tachaent to mike pie & Lee Be nil compe cock Malt the couverture o 36°C and ad of the wlippe cream 10 1LAg¢ the pte & Bombe and then the remainder of fie wip ped rearSTEPHANE GLACIER Yl: 36 individ cokes crunchy praliné Borg pring paste I Fell) 7) Maracabo 68% dirk chocobte 70 § croquinine ein) Miche meted couverture with the prin and then ad the Tet With the hip of puta spread ewer 30«-cm and rr thik irre pa hazelnut dacquoise Xo) tamint power 2 cguhin es haze Si the conectkners sugar and the Naas pow CComine the egg whites the crear of tartar and ha he armour Df aug and wha mice fed with the ws atachiment ind then athe emsiner ofthe sui Geni fold the ied powder and sugar ino te eps whites Spread te ciceucise over asicone mat and in a 30x40. frame, | crm thick Rerene he rae and scatter wth the crushed Ings, Sprinkle with contort’ sugar wo bitches a aS mifute hierval and bake t 70°C Busing a velit Oven, Or TRIP using Noor heating oven fr apprmtely 20 rites, chocolate cream 3 kd 20 8 anys ener 20) Crk 365 mi chocolate Feettin) 200 Mar dark chacolte Bring the crear to a bo Whisk the eg ys together with the eee | Suga: pour |/3 ofthe crear over the egg yolks and 2c al the SHEADATIRILAYER CF CHCCOLATE CREA WATHHTHE HELP OF A Ibaure tothe remainder ofthe cream. Cock to @5YC. Stan over. CERCLA OVER TIE PREMOLILY FROZEN CRLINGIN HALRE PLACE ea a ee TH PACOUORE ON TOR ANE SPREAD THE CHOCoKATE CHAM milk chocolate chantilly TETABE 8 ORCERTO ACQUE AVERY FLAT AND STRAT S00 gt ran roctmror 8) Crk IER nik chocoite (eMOVE THE RUYAE AND CUT WTO x95 RECTAN Bal the eam and pour over te cinerea bb pecs ri HHLTHICK WCOCI SHEET UAE TO CRSTAUIRE aca cl d store th reir fora east 24 hour. Wp wh INTO 303.cM RECTANGLES Ah EZ trier ied whe whisk aceon i dy Pe ak coveancie toc roe en GER ENMycook 1.8 on The new professional food processor that cooks by induction and blends, fries, boils, grates, chops, mashes. [Veyeel oon mCcu eLei tt Ccd Premises chee eon aed Cece TO Ck ar ieke tur Merc Bee Seen seein ie eeu) cee RTC sa ae www.mycook-pro.com taurus a roe(COUP DE PRTES SAS - 84 oe Bastar - 8°22 AN INNOVATION AHEAD! Know-How Quality & Innovation Availability & Adaptation 771 Marne Yale oder 2 = FRANGE =a 49 104 11 6 21 -Fac: 438 70417 64-22 ema outsoleMICHEL WILLAUME MICHEL WILLAUME, WORLD PASTRY CHAMPION, APPEARS IN THESE PAGES AS A PRIVILEGED WITNESS OF THE EVOLUTION OF SWEET GASTRONOMY AROUND THE WORLD. tis sore os 0 corsutane 10 all kinds of workshops and patsserie businesses has allowed him to hove a global vsion that he shares today with the aders of So Good Magazine ces 10 professionals of the confectionery indusry (arall shops production o Please, introduce yourself =) catering (patisserie My rame is Michel Witaume, fm an internatioraly renowned French master pasry chef and | Ihe in Barcelona, where | provide consuiting services 20 pasty chefs and cooks ‘fom Spain a well as fom abroad, usally ay" a pastry chefin a white jadeet us ke she test So, don't be shy because the more you par ary Mconsuting, was created in September 2005 wah the aim of providing tallor made consuting servi ate, he more fun we'l have". My com shops restaurants ard ban son ard la are rere), cal and practical dasses, teaching ‘raring taking into accourt their own specific needs and requirements ‘is the strength ofthis consulting concept that prov des a truly customized allows the businessman to quickly pro’ investrent as well as put in place almost all of the eveloped ideas and produc, suing “It’s not always a matter of creating new desserts, but of improving the already existing ones” 0 good.MICHEL WILLAUME —— Which are the main demands of pastry busines- ses? * depends on the business, Generally most demands have 10 do with developing new products and sta ring to my experience, 'd say hat 1 only way t0 emprove rang, Bs Product development is n [Production or sales [tis by change our pracices and she way we organize ourselves that the business can really tke a step ‘ward, and thisis even more so in she case of SMES, Generally speaking, would you say that there is © lack of professional knowled- ze oF business mentality? It largely deperds on the sector and ery fm visting, There are gest cultural diferences and ‘that aready means a fot. But | do find it very ervichng. As a rule, professond knowledge cor know how is good The problem lies in that there is tical Inowedge of th themselves and of why and how all shat they are used in my opinic is essential i» order to ensure per ‘We can improve production and sales not only by deve loping new products. We can do that simply by improving our already existing products. We can truly take a step forward by changing our practices and the way we orga nize ourselves.” fect manvfacuring and reguanty of the production because this has a direc impact in cur organization within the workshop, product qualty and satsfacion as well Which are the latest trends in the sector? Where ‘are we headed to? ‘You could say that were going back to aur chidhoo- Gs: desser's but updutng taste and appearan: ‘today’s cooking techniques. in my case, | usally resort +o crymallized ratural fowers which are very wtract ve and add a special touch in terms of decoration and taste, Portions are becoming smaller and individual cakes are preferred as wall Is diet confectionery possible? Can you have ood low-fat or low-sugar confectionery? (OF course fis.As long as you hep formulas balanced and tse noble substautes What does it take to succeed in an elite pastry ‘competition? Fulltime dedeation ard a lot of traning in order to develop potersial And aso seeking the help of profes ated in shit sort of Ie there anything else you'd like to tell us? Yes. lke to shark al the people who trusted me from she very begining his amazng adversure and sho help me every day to provide a better servicRASPBMICHEL Wi pastry dough ie he powers into ish the cocking raspberry cream with rose perfume the gelation i nd sau ire Me pe ings ser Big to bol sing all the dre, ui i ruse by mn i ricer Reger unis red raspberry glazeZ z GE ECLAIR WITH FRL ORAN CHOCOLATpastry dough orange marmalade whipped araguani ganache fruity praline sable doughRobogbo Technology. More than just a machine. Qbo Particularity perfection. ‘The choice of Integrated Qbo Technology for pastry and gastronomy ives you the keys to a world of high quality, assistance and know-how, always at your service to transform yaur ideas in successful products. Once you tried it, you cannot live without It OMCs -o9 LoLC His desire to better himself his non confermism, his feagerness to reach the top, but specially to say in it are the qualties that made a young apprertice fom a smal, prowncal bakery become not only the Werld Champion, but aso one of the greatest pasry chefs worldwide. He was going to be a draftsman but he soon realized shat that artic component that he already possessed in fis youth could find another way another pith 70 show up. his own words" | had a sweet tooth and | aso was very gerercus (essential qualities t0 be a pasty chef), | fray decided +o become a pasry cher" [ris true that, compared to other neative or artistic soplines, pasty-making provided him with an addi ‘ional satsfction ~ the possbiliy to offer pleasure 10 HRISTOPHE MICHALAK the others "pleasure for their eyes and the possibilty to arouse their deeper emotions", sates Michalak, ‘who, in that Ine, desires his actvty as that of a"crea tor of chocalate and sweet emotions” In 1995,he reaches a cuminating momert in his git ‘ering career: He succeeds in winning the Coupe du Monde de la Patisserie, together with Philippe Rigllot and Frédéric Devile. Christophe Michalak himself refers 10 his success as “a great honor ‘or him and a personal achievement And the most important thing is that isa tile Or We" But itis aso an addtional responsibiny because, for thisyourg chef reaching the ‘op isnot the only important thing ~the real challe isto sayin te isthe current pastry chef at the Hotel Plaza Athénée in Paris, “I have a sweet tooth and I’m generous. That’s why I became a pastry chef” Pp so geod,HRISTOPHE MICHALAK style and designer of new Michalak quote sgh his rein for xt and ¢ par larly iv pasrymabirg:“There are those who | racer " rear and seme memorable cand re sor ings that ne ples reatior ECLAIR PARIS-BRESTIM MILK SHAKE ingredientsDELICIOUS MEMORIES semncisunmen 2009 cake coueerion my plaza teddy plaza strawberry tartena et foe sate road Cece Ue ema a ae ee en ser tees ese (03 88 33 - Fax. 33 (0)3 88 887 334 Ri)BATCH FREEZERS FULL LINE OF 7 MODELS VB9 MINI & MAXI VB 120 9-quart hourly production and 5 other models 127-quart hourly production © Vertically oriented freezing cylinder provides high capacity, and maximum energy efficiency. * Clear acrylic freezing cylinder cover allows monitoring of product while freezing * Easy access to freezing cylinder when adding variegates. * Time/temperature controlled freezing achieves same smooth texture and product consistency whith full and partial batches. Easy cleaning and simple assembly of parts. ORES 1.800.558.5807 www.stoeltingfoodservice.comDOMINIQUE ANSEL “DOMINIQUE ANSEL HAS FOUND THE APPROPRIATE BALANCE TO FREELY DEPLOY HIS TALENT AND CREATIVITY IN THE CONTEXT OF AN IMPORTANT es CUISINE ee ae a eens uu :Dominique Ansel is a professional in methodology, who aspires t ching iti only possible ater mastering absol perfection and who knows that rea iy all ot encugh, and neither is eztv, Besides chem, itis necessary to add rigor, srol technical dscpine and work.a lot of work. fe started in the kitchen ofa restaurant in Beawvas, rrorth of Parisi fis harvelard, Whenever he had the chance, he tied his own ideas in pasty! occasionally dehed into pastry and really inspired. | was a fourd out that there | was 1cted to the combination of precision and creatvty that goes into baking and des ser the chet remembers, (Once he was certain that hs near future was bound 1 the sweetest sid f the gastronomic arts, Ansel moved to Pars where, after spending one year atthe Pitisserie Peer he joined the well mown Maison ophe Adan, qbicty learned the disciplines of the trade for over seven years rst in the viennoisrie and then with the Fouchon, There, commanded by Chi cakes And he alka leamed one of the secrets of pas: the necessary compensition between aver, secure and appearance. Thanks to his talent and abi ligghe would soon assume respor siilties which led bi around the world visting the diffe ores that Fouchon had, cre ating new recpes and training all those young professionals who jo: ned the frm fe pases on everything he expe riences the passion and the fas: ration that his job provides tim witht is magical to tart with such ‘ample, pure ingredients, really so DOMINIQUE ANSE very Fle when you think of it buter, sugar compl degree of chemistry, work. We must unders and and each ngredien: wil react shen apply our artsy on top of that technical kno- wedge. Daniel Boulud invited inique to work ip New York with im and designated him chef pitssier at his exdisie restaurant in the surmer of 2006, in such rrew scene, very diferent fom a bakery of a pastry store,he shows his best weapon: his ability to adapt to a rew place quidiy and to impose his style. And ways sticking to balance, he starts to create neat deserts, wit dlegant shapes and very precise davor ‘never more than three or four in the same dil These are perfectly designed recipes and effectively 4 into practice in which there is no place for chan. ce and nothing is more o less necessary These are a Daniels gasronen ser, seasonal, in perfect harmory with 5. All thie has earned bien ition fom Dariets customers and ‘fom the press 10 such an extent that he soon found himset arene Ashe bes: pastry chefs in the Uirited States, jon between his sweet crea tions and Daniel Boutds gastronomic offer is based id freed do just about any thing | the on the dessert merusas long asit does not invole white chocolate or bananas Al joking aside, Danie is drecty involved in everything at his restau experience, but he rant, every aspe Trusts my expertise and gues me great fe reste and execute, That does no rear be does ho input on refring ourdesserts or suggesting ideasRASPERRY VACHERIN WIT EMULSION, RASPBERRYDOMINIQUE ANSEL a — moist chocolate biscuit Sg mikchecote 23g four af age 243g buter 35 mikchocobte chips Mat the chocoite Ad the sof butter ino the meted chocolate to lly combine, Combine te spar an Nr ce sledy ino the thhcolae mixture. A the eggs and mi Fly ad the cole hips Scale 4 Vos per sheet pan fame and bale at | 45°C for 20 42 ¢ fora 25g guccne 385g Caribe chocobte Bol the gucose ane fondantin a pot to (48°C. Ad he chocolate into the sugar and si gether un lly combined Spread ino 2 Ii ayer pata et col Break io smal pena Pace ‘urobot coupe unl becomes fe power ing fine seve, S10 sols lige of carat cust over soncBs Bake a 180°C for ipprosiaely 3 ues ul et rled ane shi, mascarpone mousse 2 eaayolk 7h g casersugir 8 gle bance 2g waer 7) mascarpone TB Way erry Mic be gee bavarcie with water and st ase: Whip egg yh on high Spore Cok he sugar to 121". Slowly pour into pe Yells file wikingw create a pe A Lomb, siete, ‘eli cream to very soft peaks Temper the mascarpone dese, id the ried eeu ane ie the ie & bore Fol it the whipped cei. Freeze an then cut some square x en for lanes the sis ia eulletine crumbs Aloe to complete ‘howe oe plting dark chocolate feuilletine 57g felting 429g candle chocokte Pa the feullecine ini mise with 3 pad attachment, Mek cho feaetine and Mix everyihing ‘opther unt srval pecs Spregleuletne onto a sheet pin and let the dole uly se. Separate ino sal pecs fr pla ‘ing chocolate sable Be Pare souee mile be ee Etat aie 2: (Cream the buter and ting sugar with apace. i together almond Nouc aur and cocoa powec Ada o bute Scrape down the of the bow to make sure a ngrecents ae ly cert rie Ad leur de Sel Sly in ese rang sare they at incorporaire we Spread dough onto set pn and chil. Shee the cough te hnnes! ax pense on the sewn, Fea she's Of dough Use sinc to cu pieces while he dough trogen, Bake Bt 601 fw 12 rns café brulot ice cream 2g colke Sieg nik 58g cream 31g eagyoks 4g supe 41g rik powder 3g cry come 2g IC Sabir 0 & coguc 1 anda pod 1g lemon es bog a 8 denaman power Bol he rik and the crear. Crush the coffee beans a eon aed orange avira ove are aon, anise nh rik foe 15 manus, Wink opi rll ry glace a ke cea stale ini the egg yoll Slow pour the hot rk fo the yok Iris, Four all ae and yolks Larkin the pot an cock on a tow heat to crate a crime ange aca cogeae. Keep overnigitin the reigeraton Spin te ‘allowing oa HE WECLIT RUTTHE CHOCOUASE SGU ON TORCETIE HOUMOIST CHOCOLATE BISCUIT WITH MASCARPONE CREAM. CRISPY FEUILLETINE. CAFE BRULOT ICE CREAMDOMINIQUE ANSE! RASPERRY VACHERIN WITH FROMAGE SORRET LEMON OLIVE OIL EMULSION, RASPBERRY MERINGL raspberry sorbet S32 g raspberry puree Mog aypucene 20g invert sur 0g wacr yg er Sg sable Raspberry Sorbet: Make a syrup ih te water supa stabi ane ery gluco an hen pour over the epbery puree, Hoke Seright ane pin the tbing fromage blanc sorbet ag waer ary glcose ser Sorbet stabitaer lemon je rege bla 2 2B 3 Make a syrup withthe water sigur stable ae dry gucose ane then pour over the fromage bla ae lemon juice Hold ovr right and sp te folowing olive oil foam 226g water Sl og ser 22g ove ail 45° lemon pice 7 8 ghin 45 & cxpwhites Make a syrup withthe water and sugac Add the ole oad the Temon juice ool anc 2 pti at 45°C. Mi the ep hes Uni they are cocked to 20-05°C, Pace ina Cad lager and char peaks raspberry gelée 362 B raspberry puree 9g pehsinshens 30g raspherry arom Bloom the gen in cold water ring the perry puree 10 boihand 368 the gelatin ae arora: chil Amore Raspberry era 1 drop of red ccoring Combine the supa he alone power: he Nour ane eur de se ‘Aad the buater and mx make sr cans, rh with as pbery exact ang red coloring Pass through a rack Bk 30°C fr 20 minut, raspberry Swiss meringue 673) powdered sub 306 § Cag uhles 1 3 red oad clrng ‘Whisk the poured supa Pisce the Lov over bain mare and cock wing unit i hes 45 Remove the baal from the bain mare snd plc it.on the miver fied ih the oie tate ‘Whip unl varme x inthe food coorng andthe raspberty se whites together nthe boa Spon with a comb onto a spat tne she ake he meringue at UG for 10 to 12 rites.A o 4 te Winning eG Org 4 | i World Pastry Champions since 2002 The Ultimate Pastry, Savory & Beverage Ingredient Manufacturing Company! |ORETTI (266-7388) | call 1.805.983.2903 jo@amoretti.com \ www.amoretti.com /EWALD NOTTER WINNING MAJOR COMPETITIONS ALL OVER THE WORLD IS ONLY PART OF CHEF EWALD NOTTER'S CONTRIBUTION TO THE CONFECTIONARY ARTS. HIS DEDICATION TO SHARING HIS KNOWLEDGE THROUGH HIS PASTRY SCHOOLS IS THE OTHER. How Sweet It IsEWALD NOTTER By Liso Shomes Sy to thnk that a native oF Zisic Switzerland with ts sion of produsing som clite and pastries coud me an award-vireing confectionary arts. Buc to hear chef Ewald Notter tll his very areer happened almost by accident. was growing up it was normal when you a apprentice roils ard fur years had s chose pastry. But | could just as easly have cho sen carpentry, window decorating or anythin Nomer."! was lucky to choose the right pa And he's not the only unate one, Known workdwi de for this exqusite craftsmanship, eqpecially # pulir and blowing sugar (Notter has auchored two wel re pected b a Pulling & Sugar 1 Textbook for Sugur id "Das st has wor Blowing Sugar"), No bed and competed in over 10 countries Zucker—That! fe has won I5 gold medals inducing one with distrction at the 1964 Culinary Clympies in Frankfurt and another shat same year atthe ntemasonal World Cake the US ‘oupe du Monde team at cored 699 cut of 700 points orsugir heping the team win its first medal in the hi competi tory of the ion But Nomer buon to pastry beyond awards and impressive Since 1982, he has used his talents to help medal United $ others get started ir otter his reason fr gesting into pat could use my ples"! warted to do something where hands" he says Combine that desire witha talent fr painting and deccrsting and ts easy Netter has managed to stay pasionate about pa Stil get very excited and emt things ite something new or some: ck be adi f me it doesn't was while working at Confsserie Spruengl in Zutich that Notter’s curiosity realy took hold There, he had the opportunity to werk with pasty chef Willy Fund, 100k the arpuling sis, wh ly bloomed duting young Notter under his wing," re his ume and absorbed whatever | coud" says Notter, who often spent fis free time helping Mund and, in the process, developed his ving and pling, ip 1982, Notter decided he wanted to be sel emp! yeet Lacking the mears to have his own pastry shop. a then 27-yearold Notter, opted to open his fst scho the International School of Confectionary At SSCA), in Zurich 't was also at ths same time cmpete."At the begening when {had ct ple what tial to go out and show id da" he ye "You can without competing, But gives you an tivity and a way for you to show your shi And show did as bis rumerou wsrate. But ju esl at awards i ae competing came easy to him.To over come his nerves, Notter would spend hour prepa res of each fe would ako anah rade them win and 1p them. Pus, Noter what could go sudyin nes oth competion and back determine what he could do Would go over all the possibile w he would f f."The better vwrong and figure cut ou are the less nervous you will be and the prepared better you wil psBut despite how wall he has done at competition sill pure work, says Notte often becoming more of a business—and a very expensive one at thi Competing ie no fun" he sayef) ware to have in go to the beach" Ard no matter how many wins H has had, Noter is quick to give credit to his fri chefs and ‘Tends who have played a role m his 'm chanklul for everybody who helped me during my career and 'm rot shy to mention allshese arg fllsime in Switzerland his schoo! to America, Over where he was adth freedom pasty things in America tha | was not able Hand cresvity wise,” he says." you make a syle they [Americars]fke,they stand behind you.At home, sometimes it can be t00 tradtional otter frst established ISCA in Maryland, specializing in chocolate and pastlage decorations and candy making, He also stared in four videos in chocolate and sugar decoration for she Culnary Insttie of partner Severly Karner ard seamed up wih busine me present location in Orlando, Fonds expanding he curriauirs rtualy changrg the name to the AAs the srall school, Notter and his staf of qualified estryRamriors alone alli a arte safeties studerss in modern-day confectionary and the undamertals of pacry a he science behind ft its easier European Baking and Pastry Program cakes place Monday-Thursday, with ime slots avalable to accommodate the sched f working students, Classes are small, with 1 more than 16 students in each, with course curmiau lump ten dierent areas incuding artisan breads can cles and praines, classical cakes and tarts and base Since 1982, he has used his talents to help others get started in the confectionary business at his schools in both Europe and the preksion and eae ening n acc, Note United States recogrizes the place of convenience produc in world of busy pastry chefs today and ofen works ck sely with ingredient dstrbutors "Of course, | wart my ssuderss to knew how to my fom scratch but | also wart them to know crvenies fe products and to be able to see the diference price wise and qualiy-wise between the two,"he says, nce students graduate, hool uses their yoNower er profession today industry co help them bf ak ar we have & st everyte where you can study ‘r six months and have a job right away And while in these tough mes he admis the economy does have an effect onthe industry hes not worried. People always want special ard unique in pastry" says Notter. "People aways wart to hive dessetEWALD NOTTER ingredients KUMQUAT-PASSION FRUIT PRALINEingredi a TROPICAL CHOCOLATE PRALINES Molded Prainglace butter sri aves wrt oclate coco baer raspberry puree ‘Srawberry puree fermon jas ice In pot bring rem pure and min ees to. Lo ‘Once te cream hs came toa Boikremoe rors heat an imme date cover wih pst wrap Letit seep tor 10 minutes then stn, “Wise in eran juice pectin an ups Bring the mire toa secon Lei Paar over chocolate and it 10 asmooth shiny condisterey. (Coal ganache to 90°F and then ae bute, Mie wih an emerson Lender Fl the molds when the mine comes to 80°F STRAWBERRY-MINT PRALINE ‘Yk 108 Tates ‘sucersren How EAWART SAD HOLD ‘AY ED.COCOA LTTIRAT AN ANGLE CRIN THETOR OFTHE HEART Uh? ‘940 OF ID COLORPeek | FES ae Millésime A journey towards perfection. Oropucce Alto el Sol Madirofolo eco) & Creativity WRciagKOICHI, IZ He is the frst japanese prae winner of the World Crocalare Masters and | the Jopanese team to win the second prize of WPTC 2008 as 1a team leader Koch tzumi ahuoys gets attentions from partepants in contests, How dt he surprise ther ths time? What kind of tools dict he bring for chocolate-makng? And they see hs creation and admire hs estinee sense of coo: HE THINKS THAT HIS SENSE OF COLOR IS PERHAPS INFLUENCED BY NATURE IN EHIME, HIS HOMETOWN. By Reiko Matsuno Ehime is a part of Shikoku, the smallest land in the Japanese archipelago, Located between Seto inland sea and the Paciic Ocean, Shime has a mild diate and is known for various ctrus and chesrut“Urike ‘urban areas with forests of buildings | was born and rrised in the heart of nature's bounty Nature taught ime the real colors ofthe sea, the mountains or tw light and how to express cher in confection” apan has four dearcut seasons and the Japanese are sens ‘ive to changes in seatons His sense of seasons seems beener:That is because he is a son and grandson of “Wagashi shokunin’ japanese syle confectioners Japanese-style confectioners make sweets inspired by pnature represerting exch of the 12 months, auch as bydrangea in june or maple in October; He used t0 help bis father and grandfather until he let home and ‘moved to Tokyo, where he joined the Confectionery College, ‘ollow, whether Japanese-style or Eurcpean cor‘ec ‘lon. In his second year; he sensed that European pastry woud become much more fun in the future, fe was not sue in bis rst year which way 1 ‘Ater graduating atthe college, he started working at cone ofthe mos farous pastry shops in Tokyo. He got ‘he opporsurity to meet and leur from renowned pastry chef incuding Frédéric Sau who was a cons! tant to the shop, 'zumi said. "Choco te makes you happy with just one bite, ts eal pleasure to gure out the delicate balan ce of tases ina lite bonbon au chocolat. | don't have much experience in chocclatemabing but in other words no stereonpe ties me down. | use urcomen: sional tools which | found at an art supply ore. DY store or hundred yen store”, He never hestates to expand Niswerld, So faghe has collaborated with some designers and architects, and this fall he plans to presert an ‘edble hat! made of chocolate together with a hat designer: And a bigger challenge avai hie this year. He lef ‘Cenier, a pastry shop in a suburb of Tokyo, ater being emplo- yed there forrine years, to setup his own pastry shop ‘ext yea: “in my shop, | wars to installa showcase for chocolate, which | did't have at Ceriser: | want to bake breads, t00 is ist of wishes s unlimited. 0 good.NAIL ART CHOCOLATES shell TOOLS WHICH IZUMI USES FOR MAKING CHOCOLA. TE PRODUCTS INCLUDE A SCRAPER BOUGHT AT A CARPENTER SHOF, A LEEK SHREDDER FROM A ONE. COIN SHOP;TOOLS FOR CLAY WORK, ETC. HE RARELY BUYS TOOLS AT CONFECTIONERY SUPPLIERS FORapricot jelly apricot jasmine ganachecaramel chocolate walnut nougatvanilla and Tonka bean ganache speculoos orange confitstrawberry jelly lime ganacheImagine the Possibilities. oD bo oo a NIELSEN: MASSEY VANILLAS Te ree A Ce ae Sine eH oD CAA L 3158 28 82 880 | NielsenMassey.com Nielsen-Massey Vanillas International, LLC. Uranusweg 10 | 8938 AJ Leeuwarden | The NetherlandsCouverture eT e aie ETON ELS Coatings & Glaze Decorations i a Baton Boulange Cocoa Butter Cocoa Powdér iS D at “Ay . > beeen CACAO NOEL Chocolate For your local distributor please contact PARIS GOURMET 1-800-727-8791 ° www.parisgourmet.com Xavier Noel, Dominique Noel - ProprietorsCOREA Ling 52508 new book © 200 full-color pages © ‘how-to’ articles © innovative products © 100 page gallery Artisan Pastry | Stef. silicone molds Please visit our website to order your sopy : ‘Stcone : Flees Sik Mo e Serene Nooten neta, Chicagomol rE $F Sphere Mou & Contecteney Frames. HEeeren Education Contact us at Joy@ChicagoMoldSchool.com ChicagoMoldSchool. comMICHEL.BRAS. WITH THE PASSING OF TIME HE HAS BECO- ME A GURU AND AN UNDISPUTABLE REFERENCE IN CON- TEMPORARY CUISINE.aguice, in the Aubrac pl with expe the French chet plays bi we. Ch one hand a uchiee sure, ight stone, and vegetation are trarsrrined in each and every one of the spaces and crextons 9 her Bras, indudin aii the new apartmer fe setting sun, On the other hard, bis <4 son al play an equally service. Those in charge ein the most pure re gous serse, a deep pho phy thar fllowing the current tends rary abstractions keeps the essentials of ight slence, 1a taste for nature without fers or masks..chese, as Michel tell us # the Sllowing interview.have bec cians of a diferent wa what we now as hor Michel Bras is now able the brillare coniibutions of hie Aubrac pliteau which can resutt in a sprrual an, shove all emotional experience in every single sense ofthe word. From his athlogcal vegetable Gargilow to bis mult a pa re mirimalim serves as a base for the favors best ass own words the esp NIAC: which are cely “a combination of elem reeures and favors visions and arcevas hat stimulate sur senses and are a preview of stronger sensitive revelations to come, Provocative, a “riac” enghter iacsare pro ey diy.to season oF there are condi iments (orange peels green arse seed, pepper... cl elder oregano...) drinks (rata...) doughs ( svarine) and vinegars (Banjul) What does cuisine mean to you? Which way is contemporary cuisine headed? wed my int worried abou abways fo How Important is the quality of @ product? essential, the foundation king, There's that cuisine wouldn’s exist without qualty pro auc she market with my som four times a week 1 60 km kilometers away‘Are products like foie, caviar, or seafood an obli- gation to serve in @ high standing restaurant? How do popular products fit in this type of envi The inspiration for my cuisine comes rom my child hood, products called “not noble’, ke bacon, bread, rik sky and range p re typral during hristmas 8 ingredients always reappear i arth wu in a cuisine hat all ds eras rather than jus looking lke then Hos the concept of luxury changed in terms of your clients’ demands in the last few years? lets demands have comp a handshake bread, irporsar Is excellence in cuisine synonymous to wealth? What do you think of the tendency to develop new, quality gostronomicel formules at @ lower price? prices in merus are higher beca rein the kitchen Jemands a certan amount of emp The NIACS enlighten, excite and question our senses. The NIACs are products which | use to Xk with every day, to se son, to mix, to blend. 1 popular: one par © make a eral drean 1 and more comforta 1y.our doors are open pe le the quality and exclusivity of products secured for the future? hve 10 realize that it is thelr respon We need to know how to recogni . wpplers and motivate ther ing ther produ air price.They need to be heard, t0 be cared fr What are you working on at the moment? fr everything and nothing | ary to Sve daly ie itenselyzmy garden, my kitchen Iry collaborators, our guests What are your projects for the near future? nirue cooking and aways with r0 brisée 200 pte brs, Ir tick, Ct nto four 7a | re Store uncer fo 20 mies an ter Dake Mow oven - Remove wen they star 10 brown. blane TE iromage bine @ gdouble cream 2 pain sheets Retycrte the gun dees cod water Mic the ite chee {ae he cma wh api era ure ae ad ‘Racin the pin shews and mich te eran Spree ee Spanheret shew. Caner wth anher shee and ll ut 2 ‘Wels of Brevi He ep ling Sore i ees tocOnce the chee hs cures cari Petr ean Strein eigen crystallized pumpkin. meee 1000 gsr 1000 gwar Peel the pumpin wth 2 proper knife. Ct thes and then ce each hal two use thes on Blanch bling waiter for dee to ue ruts, Prepare a syrup wih he Sugar an | ate Bing 23 Lei ane! ers the see pumpkin Remove fr the heal.cover with plastic wrap ard eave ose ouside In orci 0 check the cenaiy Of sygazuse a rec ‘ometer ich can b= purchased at any store sping fy pty raking The ‘lowing dag strain the grup ane eu 10 125.Acd TCBtucom, reese he pumpin ini hw ake for 24 more hous Res he grup oa ery of 9 a ths ive Ieave the pumplin in ioe two days a ren temperature Repeat ‘his process agin bringing the syrup to a densi o and keep ‘he puri is lis m= ine the syrup or ree cays In ths phase can be preserve at roomy temperature fora tw dys. chive oi Bod gupesecal 50° Sate fees Cut the tive rio 2 cm pins. Place inthe meer together with ihe lane! ik Pass through a Sra 1 rome impure. Allow to macerte fr thee fo our hours. Tas can be stoned inevrigeraton fora lew ayn, AT THE LAST MOMENT 1 dive beaes ‘th he hp of tect he ys prin his of rc perp a ean of rags be Pace tec ce on piper 3 cand en {etalon he tace andy rete pe wh some dive obADOnM,:Lis) To) 7d loly|JOAN. BALSAS sd eect br rmere ol psig cto bh ee Fe format wa ra po of Sram Osean! ee wy ex oa Rest ole wren fan ued the efiyana hs gos ghee tecenary tates cero megan on esl ered on os prved uth he open of 0 new tres ne com Ban he har of nfsroney fom Bowles Catone nd Spon ond Vt rnreswes he igre preset tos eth recreated os cared pe sce ae your 2000, AS JOAN BAIXAS HIMSELF STATES: ‘IT WAS ABOUT TURNING A FAMILY BUSINESS INTO A COMPANY, NOT A BIG ONE, BUT A COM- PANY AT THE END OF THE DAY’. A COMPANY PREPARED TO STAND FOR AT LEAST 50 YEARS MORE. ip the pasry shop opened last year the frst boxes of bortbons Babas launched in 1970 are exposed, tis surprising to see how its exthetcs and fs concep are stil ip force four decades later, And this is because Francesc Baieas, who had founded his shop in 1958, ‘was among other things the precurser in the presen: sation of the bonbon as a desired object as a very special gf hat had to be dhessed property As well as other contributions, this made Babas gain a place of honor ip the history of Barcelona's pastry industry, ‘After introducing new entena inthe managerment and organization of the company in the year 2000, Baas ook a new path that resuited in the aforementioned cexparsion. Nowadays, the company employs over 60 over a wide offer in the felds of pastry raking as well a: catering, In bis current owner's words, joan Babast was about tur jing a family business into a compary;not a big one, but a company atthe end ofthe daycand shat derman ded applying new criteria regarding the internal orga zation and the optimization athough we had to remain ith our identity in that sense, Babas defines his offer as ‘universal pasty, since not only tradtioral specsites can be found. updated and renovated, but also more modern 0 good.AN BAIXAS P At a certain ' srply ursurpasable. We keep on male i'd modern pbsserie, tractor and i ras. > bunch rai quty one, founded on moment, we big and individual ones We modified the ongi- a profound respect for the artisan t 1 modified the original ra recpe.sotened he buter eam andchangedthe renovated management artenir re Ba ipe, softened th butter cream and changed the type of almond, but it is still a sara in essence, and the customers are grateful to see we still make themMILK AND RASPBERRY CREAM WHITE CHOCOLATE MOUSSE WITH COCO- NUT AND YUZU 28) gmk chocoite courerure 8 og nik 24) UMT fea cream 1g ape hg capes 290g UT cream 8g raw cocoms leh Bei efi rm and gery ric it with the previous mete 2 tin stews Counerture unis tecure ime to that of mayne fob rec inal kn the wippet car Homogenie th the hp 10g white dcotite ola blender 200g whipped cre unsupared 5g yunleh Bg malurdiime zest raspberry-chocolate gelée - 600g rasphery purée Prepare the cream by combining the mi he sugar the cocorat 360g milechocoite couverture sr the egg yolks ane heating ther 10 86% Age inthe elan 3 hainshemis she's, previously soled ang drained. Pour the mune Oe the “white checolie melee wo 39°40" Filly (ld the hipped reir, he yun Fes an the ie zest Montace TURN THE HOLD UPSIDE DOW AND URSE WTA THR LASER OF GHOCOLATE MLL WI THE WHITE CHOCOLATE. MOUSSE AND TURNTHE OAD UrStSC BOWNAND URE ITWATATHINLAYETLOF RAL SEALWIT ASHORE CAKE BASE CHOCOLATE FLL WTI THE THUNTLE CHAM AND THIN ADO TH RASOURHRYONCCCHAT CELA FRALLY SAL ATHA SPORIGE CANE na 8PRODUCTOS KELMY, S.A rasa Gareewa xin 13 R © Sfoores caso tow farses etae0e sreeseser eros |e {Sleydretman emsormes omer SS Se Se ee v0 oe os Ss @' Ge Ss e2 @o es se se ee Products for the manufacture of confectionery and ice cream For over 50 years, we have been developing and supplying workshops with high-quality products and raw materials. We are backed up by our reputation within the industry and among customers in our country and overseas, as well as by the quality seals awarded by the European Union. ® Hard egg yolk © Sweetened yolk topping for cakes @ Sweet potato filling © Rapid albumin @ Baking marzipan ® Soft egg yolk © £99 yolk for decoration © Almond crocanti © Castor sugar and moisture ® CustardInner Beauty ‘Small, compact, and elegant, Minex ulcers are admired. Theirsmal size wrelines anda large, carefully selected palette -from sober colours to lively fect adaptation to all needs and settings. This feature becomes its rmainidentiy trait Whichever the place. thedécor orstyle.aMinex. Isthereto match your imageTHE REVITALIZER OF BRAZILIAN PATISSERIEFLAVIO FEDERICO He knows the flovers of hs country as nobody eke does, ako the aromas, and the igredkents of an undecexported gastronomy. And he han des thom by using the modem techmques he feared whie receving hs trainng at FEcole Lenétre (in Pons France) ane wile working rope ther with other professiona’s acclmed in they countries and oversees. That was a rely beneficial combination and with surprising results HIS CREATIONS, MADE WITH PRODUCTS SUCH AS CUPUACU, CAJA, CACHACA, CORN- MEAL, ETC., HAVE THEIR OWN IDENTITY AND PERSONALITY AND LINK MODERNITY TO TRADITION. Flowo Federico is one of the mast refined and renowned chefs in Bazi, He wos born to an itaion famly sete in Sd0 Paulo, and wien he vas only sx years old he mace hs own desserts. Nowadays, he runs Sédoces. a innovative and exclusive fer frm which he ofers hs 100% ortsan sweets ond hs natal bonbons and ice cree. Federico performs his duties in an active and seless wy. He has been chosen to updo te the trzitional Beazlan recipes with a contemporary mind and with the responsiblity ro respect hs people's essence and gastronomic her toge. Why did you decide to become o pastry chef? ea Tr rorya Italian farily ane grew up next to the stove aengside my grandmother who was fanatic cook, Not orga lvoe avalible only Local 10 those in South Amer suppres «ik vs prserred sweets ane piers What the most important thing in the pastry trade? insead of savory dies. can remember adways sting 10 Ibeiew aches mai purposes to rake people happy ane erchange my silled dishes for choccites and ule é provide wonder fd 0 the custome This the man bedi each med, AL the age OF 7, my tends began aking ren tat should mosvate you We are not mane stars ime to mike cakes and pists fer ther Lirias. After your primary ambition i to lok for TV sppearanees or raking and seling many cakes for parties, | new | det want to sop Froey then on. was in love with sexy bh happy people were when they were eating good pases What do you find most fercinatingin your job? To me, (am fascinates to fe new lar ys that bring smiles to people aces, 1's amazing how power his sen sitions a think ofa betierfob than one whi happiness and sles when people gather together 10 ea, ‘How do you define your desserts? My cesses ane sophisicate coneporary and express cawitve, now combinations of traction! Brain recipes ccuing on the use of ox lca trp ingens, Mer more than IG years of devdoping thee unique combina ‘ins, ur business has become recopiaed a creative ea in Brak ach yw comin teach pape rom fer courses an they ways tl us How amazed they rragasine coverage.you wl lose your focus of making good food, What do you think about the future of artisan pastry: making? My option is that artsn pastry sil has 2 lo of room to OW because nobody has made 2 machine o create pe: fect pastries OF course you can fd autcmatc gigs t0 tie macire neo create the combina er tings bs you sil need seo om vars and colors, fn the on ho inks the cratve sp sour erg and nobody an reproduce this wih computers and see, at least not yet At the same re you shoul ignore improverents. Those provers are berg r= aed to help reduce our marwsl work in she Hen THis in tei tum es us more tne to think about creative ess Thee is sila ashe universe of unexplored fees and inge lens no orm has re Leone. 0 good.RO NNCe NS) aipirinha ganache‘ e Sam A eeFLAVIO FEDERICO ie: 10 servings butter squash confit 4 4 burnt lene (cakium ode) eB Ker 2 Gnmsaren stk 4 black pepper coms by fs peel o half ime peel of half orang: sweet corn cream 280g ewy ers (398 fa) 40 § canta set Heat the i in the yucea flax and 10 30} Superine sup Fry it or wo mints the gata eaves (3 grams) h tenet om Put the gelatin in cl water to soften, ae eat the crear the cocome milk ane the com end ane pis trough a fine mesh Jabuticaba confit Bod enn he pt csc o_o “ Cool itfor 6 hers and whip to sot peaks SE die ade cashew nut tuiles Moc he pulp with the pee he sugar the ater and 2 foisted and sted cashew mu Levi cookin cooper pan in avery wheat uni 55° (about one hour Dissolve the cam syrup inthe microwave, toners Brush on Spt spi nth he nts 7 Babe ina IBCMC oven eho) unt stops 1 pletely ane heep in an aright one ‘TO ASSEMBLE AND SERVEIf you like the good honey, why don ‘tt you try the best one? 100% ORGANIC PUREMIEL HONEY FROM SPAIN PoP LCL EF www.puremiel.com remiel.comESPANA TRADITIONAL PRODUCTS FROM BOUNTIFUL SPAIN WWW. mAtiZerpana.comSTEF AERTS The Belgian Stef Aerts, Chocolate Center Supervisor’ of Belcolade Chacolates is a symbol of matunty and creativity as proved in hs bonbons uth whch he explores new presentations ONTHE ONE HAND, THE UPSIDE-DOWN BONBON LOOKS LIKE A BOWL CONTAINING ATYPICAL CREME BRULEE TOPPED WITH CARAMEL OR CINNAMON. ON THE OTHER HAND,THE ‘DOMED’ BONBON COMBINES TWO VERY DIFFERENT FLAVORS AND TEXTU- RES, AND AT THE SAMETIME IT IS ATTRACTIVE DUETO ITS UNUSUAL FORMAT. Closely bound to his country’s pastry jewel Belgian chocolate, Stef Aerts knows in depth about @ product whah is absolutely popular and is present in some of the most prestizous chocolate manufacturers workdaide. Ths is the reason why 6 so interesting to valve these innova tions in the very heart of the Belgan chocolate industry In an interview, he tel us about hs personal vison of banbons. Which is the secret ofa really good bonbon? what the best combinations for that chacolate are, The balance between iis coating an its filing ~ the lat helps the ter shouldbe a75 oF 80% afit.The precte harmony bet. chocolater find the best combinations not to mention ween the rypical choc @ and an acid, sweet or the textures. biner fave reciente mat be vey) ub What & the Belgian customer @ better fon of wal byor ofthe chosen lassie and traditional bonbons or more innovative ‘ones? Nowadays there is a wide range of I procucts wil aay spac of ciferent on any chef can fee an if we look back to 57 fh the fh row they ae part ofthe blo (ssorment) [New opportunities are arising in which people ‘offer bonbons in situations different from the usual ‘ones (asa present os a take-oway in o shop...) in Belgum today i's becoming a haba to serve a des ert tagether with bonbons mares to oiferent wines, we work with Creax to obtan a Matnxwith Tis way. ater the meal you get a nice three-bonbon the type of chocolate in the center and then fr sesortment along vith the wine that marries them, 0 good.passion mango 2nd ganache uganda ingredientsPackaging for the best chocolatiers in the world SINCE 1985 5 ) NV Belgian Sweets Design S.A. N.V Belgian Sweets Design S.A. - Av. Zénob Gramme, 16-1480 Saintes. BELGIUM - Tel, + 322 390 09 09 -Infoaibec.be - www. bac beOse ROMERQ Y SHOULD WE LOOK FOR A SUBSTITUTE IF THE ORIGI- NAL IS AT OUR DISPOSAL? such i she philosophy that José Romero, teccher ot the Pastry Schoo! of Borcelona’ Pastry rade conveys to tho public. Oysters caviar and fo re tree noble ngraclents which one can find in the finest fd ars- tocragy. tts te that ther pice farty high, buts a0 tue thot there ui cvs be @ customer who wi aot enounce the pleasure of authontty and exclsvenss. Besdes contain product have reputation for beng prohbsvayexpensi _— them they happen tobe less expensive thon expected or ther proftabity tuns out 10 be clear far A VERY INTERESTING SPECIAL FEATURE TYPICAL OF ROMERO'S: PASTRY-LIKE APPEARANCE DESPITE BEING SAVORY PRODUCTS. AN A ‘TOASTED’ MERINGUE, A TURRON OF FOIE WITH CHOCOLATE PED CAVIAR BLINI ARE SOME EXAMPLES OF CREATIONS WHICH WORDS THAT BELONG TO THE WORLD OF PASTRY AND WHICH, DER BETWEEN CUISINE AND CONFECTIONERY.THE VALUE OF AUTHENTICITYingredients mascarpone cream blinis ingredients ‘cucumber cylinders RN BLINIS WITH Mi AND CAVIAR CARPONEingredients crunchy vegetables oyster water oyster tartar steamed meringue burnt oysterMini format Ultimate creativity, convenience, aoe Frozen Foie Gras ? Wiese RouciE FOIES GRAS ET GASTRONOMIE DEPUIS 1875 www.rougie.frJOSE ROMERO. red fruit comy2 ee PASTRY PRODUCTSOLIVE FINANCIER ingredientsD> haz Ves La GLa 4 For more information: AMMA Cecile eM eeecoupe du monde de patisserie 2009 TIDBITSTIDBITS9 & Gpontebianco THE WISDOM OF THE INGREDIENTS i Bw Gforterianco Chiaravalle ‘rosisco GESPAL > Montebianco 5.p.. 2 982 931 - fax +39 02 982 93 241 Via Liberazione, 38 - 20098 San Giuliano in ‘oe wwrm.monteblancoweb.com _ wwwanselmiweb.com ‘sspatrick roger TIDBITSse www. tellietifr BEES ana et Oro ume ie: Loar ae) Pveee GE SiR) es aesramon moraté TIDBITSdisposable pi bags Kee-seal Ultra ___Use the ergonomic award winning bag for your very professional work | __ Patented disposable pastry bags with a unique outer surface for maximum grip. Double seals for maximum strength Bursting warning system Both for cold and hot products. Seciire 100% your products hygiene. Save time and money now! 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Quitapesares, 37 nave 1 28670 Villaviciosa de Od6n (MADRID) Tel. 91 665 78 39 - 91 665 94 16 - Fax. 91 665 86 62 Info@ sveba-danlen.es (SVEBA) DAHL®N www.sveba-dahien.com - www.glimek.com ‘wwnw.bearvarimixer.dk ES Sr a ‘Scandinavian know-how ~ worldwidefashion designers best dessert of restaurant TIDBITSOm 2) ae Ae oe oD ee A. ia 1 ela Os mn | [om 5 har gee io S| lol a aad eo eet 1 al |) ere] ell LE LE le ll lesb 3.20 ese Se co Bernese eee (Edgulfood TIDBITSGelato with lots of character As reserved and determined as the city of ‘Turin, for over half a century Aromitalia and its Italian gelato ingredients have heen enjoying respoct tra intcreat kom gelato males al ove the word rea Conscious of the dificultes ofthis ancient job -in which the gelato maker achieves success through dedication to his product - Aromutatia has always looked for the delicate balance between, on the one hand, simplicity of use and, on the other, scrupulous attention paid to quality and to the well known refinement of Ttalian taste. ‘Through the years Aromitalia has continued to propose innovative products ot only thanks to a meticulous research of excell als but o by cleverly combining and ensuring a fruitful, direct collaboration with lato makers in the ideation of the top recipes ind it’s in the foreign markets, where ice eream makers traditionally fe less support, that Aromitalia’s policy of helping and assisting Hie gelato talc end of accompanying him in the colture and business of Italian gelato has been most evident. Aromitalia has branches in Spain and Mexico and production plants in Brazil and Argentina. The new Turin plant of over 15,000 sq meters eaters for the needs of our Italian and European customers. ‘We have recently opened a branch with storespace in Phoenix (Arizona) F and another distribution store in Auanta (Georgia). Grisiano Ferrero ‘Our aim is to improve and strengthen the ties, assistance and ratebe ce curative service for both today’s and tomorrow's gelato makers. hie all > During the Second World War Gugtielmo Ferrero, Cristiano Ferrero’s father, took over Nectar, which had been founded in the distant 1923 under the name Premiata Ditta Soave of Torino. The company used to produce flavors for confectioners, essences for drinks and, with the i redients for made italian gelato. In 1974, with his father’s premature death, Crstiano Ferrero became the company head. He set out the company’s mission as follows: maximum quality for raw materials; absolute, prough respect for the Tal arch invo simplifying their product use. The huge resources dedicated to rescarch have been rewarded by Aromitalia’s Success and recognition all ver the word: darting from the famous DPO (Dopplapanna Olander DBF (Doppiabase Frutta) and the first stabilized hazel nut until the more innovative, almost revolutionary Thermo-compatible pastes. 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October 2009 Pe TTT RST Meee ue Orem een LON eRe Sele I Umer Phone: + 34-954 101411 + Fax: + 34 - 954 100 018 PA PE or DECORA Lypaulina abaseal, | HE GREAT AMBASSADRESS OF MEXICAN CONFECTIONERY TIDBITSDereon eT Descubra jAhora en México !, nuestra gama de moldes en policarbonato y demas ustensilios para chocolaterias artesanales e industriales lero Lce Co) Ro = Cr Ren err Cem CCR Bee ecco see ce Tel: (+52 55) 5561 5252 + Fax: (+52 55) 5561 5254 he ae nea Website: www.chocolateworld.com.mx Representamos también las marcas siguientes: * DISENAMOS Snare mind 55 SCHNEIDER| cea fsaMondial des Arts Sucrés TIDBITSFrinata REFRIGERATED CREAM WHIPPERS sal 5 Cool PINs) ANON =t= 10M ot lose its whey. ‘YOU WILL GET THE WHITEST CREAM IN THE MARKET. (TIS KEEP INA REFRIGERATED BUCKET. THE COOL AR GIVES NORE EFFICIENCY, STABILITY ANO BETTER QUALIY, THE HORZONTAL AGITATION ENSURES AN HOMOGENIOUS MOCTURE. + yolk 1 * ganach = Jam & man PC 25. Minimum load 4 Kes + fruit sauces macimim load 24 fires es « lenegetbe Opera fnon Focpacimere tartar oe ote ean 9 MN-8 / N16 clos —e SSRI! RC 0, nim ag aT mmsernin oa 0 les Ai refrigerated * Bucket rofigerated 2°C M75 (85 ites bucky It dg erettgrsiod omen fan rng bckot = {com agjttabo parame tore (eee of agtaton (quantity ae tomborare Stine a. ‘The working progam versa fi range of productons lows te opiate fo maran te whipped crear i faveur of vary dPlerot rods at ‘mousse, sponge, choose filer recucet od {are menngua, ei Is hye (airman otigraton Open roses rogues systems ihe ony posecraor eine Sir techrtal ceric by ‘Parke wih a eye mater Sonsermp: ‘moder fon between 8 ard 90, Tectia senice ty moder i Fabrica y comarca Pole. Ind. Sayas, Pare ‘Aminettange: ©! Ramon y Caja, 7" Ta. Ge SWESSDASE Imgingo@trinata.com = wwwrneta.com 32.35, - Te 947322200(7)- 947395214 - Fax. 947330249 9848 - 09200 Meranda Ge Siro (Burgos) Spanour books in english, www.pasteleria.comTulip Chocolate. The Artists Choice. t modern chocolate making Asia, guarantees you the please contact us at: stomerservce @ theembassylchocoate.com= tel, 0034 932788198 - fax. 0034ECOLE LENOTRE the temple of gastronomic savoir faire THE SCHOOL KEEPS ALIVE THE MAIN OBJECTIVES TO WHICH ITS FOUNDER, GASTON LENOTRE, ALWAYS STUCK TO: A TASTE FOR THE THINGS WELL DONE, THE RESEARCH FOR EXCELLENCE AND THE OPPORTUNITY TO SHARE EXPERIENCES.Each year, E Lenétre receives over 3000 student: ming from thi ontinents. Each of them finds a tai lormade trainin + over ranees aca F ; rétre was placed ar ‘1 urse : r pr stores) ard fr r . iplora i é ric Lene in ; up user se in Le Phas endive has a peda ser ro perfectly , . " products under rmer’s needs and even a contract fr order tr née’ (a recipe by Lena promise for the trainin f in brands such as Bross ized in pas p * rsica i * f rou, sf in ice . range of prod re.This bran re wet developed specific products forthe professional sph rere pet i this sense, its relevant to mer a ter ro fa 0 the importar irroductior 4 courtless var " soup Accor in ap be 1rd top-quality pr cluded i rothing but strengthen w and experience thrat trajectory of houy and pr ndere had f ar taining nsiesio r red creating pastry products, organien nd r Hid reference ir 7 9 Pans ard one in Cannes, atte pitsse mers for sp r reep % pened 31 f untties (Germary, Spain, Saudi Ar is Qatar, Ke rea, japan in ns pr placed in sor rrost embleECOLE LENOTRE interview ‘My main concern is to continue the important trai ning policy Gaston Lenétre used to apply’ ‘Approximately 40% of your trainees are not What initictives have you launched as the French, what i the profile of those students who Director of "Ecole? come from abroad? created ‘Signatures de Chefs’. special course where cf them are pasicnatel We welcome srainees gest andre Ss lth actu ‘For al pars of the world secret Sergio Mei (the Four Seasons’ Chet Mian ountries For Asa and Middle-East are very press, Didier Corlou oftel Manos Chet Viernar), jar as Ameria, mosty South Ameria Mane Gar Bara} Reg rope is bepreing 0 Marcon (Restaurant Regs et jacques Marcon Chef 4) and even more frmaus names Which are the main differences between Ecole snimived shove brand pew courses wich rea pleas tre and other training centers? re.You can aso find techriques and reapes by joel ‘ an see two main diferences Fst the high qua Robuchon, | widened cur actives rough ierra is unique indeed, ral conauhing.| developed the rumber ofthe inten: al ams hold the prestigicus tile ve professional trainings (6 morths), Today. 3 sesion are oper: jarvar pri ésre and pass on ther know: recognition in the gasroncr how ances sor factors the pr areal succes samiy of Lenésre's laboratory, t means that everyone be to Gequers more shar [000 professcrals ona You are head of a school with immense prestige, chy 70 diy bass coming * very simulate Grthe such as Lenétre is, What does that mean for you? f sto have the daly opportunity started a th née as a trainee, then | jo: onals ideas wit the sta o 3g team and | H Which is the latest course program that you frre carry on my career bycrarsmvieg al had have recently updated? learre during those years, and to share my guined Provide several new courses, ach as!The art of knowhow with other people whose passicr rmacaroens, (Ecole Lendire won an award at Eurepain sar stribtion, or th wive course), with class ad 7 pa y and sweet Viennese pastries, with g accompanied by 1 sahed flings; New range of for strong poi riques fr cakes ad ertremets The plate and day | am very proud of managing *his 1 fine turing Cooking for receptions, for prestigious school in the foreftort of inrovaton, My ferhand,the catering and man concem to continue the important ‘raining een renewed withthe arr» policy Gaston Lendtre used to applExperience, passion for the art of pastry making, for chocolate, for high quality gelato, Aol Comal odnt=c 1G (oA oi 0) Mal Stare Ut(olaT- G0] Cam Love for delicate flavours, rela ieee es Nom accr- UU) and the smoothness of chocolate. Trittico® Executive harbours the unique sinergy of ancient experience, craftmanship and avant-garde technology in its very heart. Our philosophy is perfection. Unique, inimitable, absolute. TRITTICO® =>. qe RB AYA ABSOLUTE CREATIVE FREEDOM le Be URS e Ue Rela multifunctional machine force Pena rere ice EMU d ra ered of the World Pastry Cup. on Vee 2 Wena Watt Peary ap 200 @ a Eee etree,eum Wis the eg whites and ric with he Ue the dee powcr o the egg whies owe Oriacabau nites akg teach c tei, Ube to a stencl rm coop. ‘nice over with conlectioner’s sup and coak at (70% fer 25 min. Once out ofthe ove put cn 2 rk to cook apricot mousse 80) e aprkot pap % g Kemonpice 2g phi shes 450 lin meigue 50g kt ream ‘Wr haf the apc pulp 6 €5°C. Soften the eatin in cold syater drain ang me, Lower the iomperature ofthe apricot pubs {0-40°C. icin he robes gain then the render ofthe pul, and cool to 22°C. 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STAFF Carlos Barrachina Alberto Ruiz Esther Vila Jordi Segui Lisa Shomes Reiko Matsuno Xavier Vile Montse Crusat E Jaume Cot, Lluls Concepeién, Fernando Toda, Eva Carreseo Crsting Méndez, Lourdes Mortines ‘ ‘Maite Abril, Terese Galiana crus Prisma Artes Grafices, #1 18-52273-2008 2019-2034 Joon Martin, Sendra Romero rupovitboeducation Enhess on continuing eduction by oterig tne bestin industry related books & DVDs and organizing Insvctiona clases and demonstrations. 702-614-9350 Our extensive selection of products makes Chef Rubber a viable resource for the creative and innovative. www.ChefRubber.com lit COLORANTS densa een TRANSFER SHEETS __inuncencenaton equals the best value. ; ° ce e 9 “a INGREDIENTS € . ee| BOOKS & DVDS ‘Always find ideas with the latest tools, ingredients and publications. TOOLS & EQUIPMENT SUPPLIES oe service custom Speed is the ‘Rana Shws are oxy che begining. 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