Recipe Booklet - Home - Ritter Courivaud Ltd · 2020. 8. 12. · PatisFrance-Puratos - Parc...

Recipe Booklet

Sylvain LecomteDemonstration by

Corporate Chef PatisFrance

Coming from the center part of France, Sylvain Lecomte is a young and talented pastry and chocolatier chef, who found his place in pastry after chemistry studies.

He gained his skills during his pastry studies and obtained various diplomas after several trainings as a pastry-chocolatier and confectioner.

He worked for different companies, from catering to pastry schools. After a short stay in Australia, he recently joined the PatisFrance Export team as the new corporate pastry chef.

Passionate about his work, Chef Sylvain is always looking for novelty and surprising but exquisite flavor associations

His favorite dessert: tart tatin, even if Chef Sylvain excels in tarts in all shapes.

For 60 years PatisFrance has provided you with products to enhance the passion and pleasure of the pastry items that you create.

We design, manufacture and distribute the highest quality ingredients to produce innovative and seductive culinary sensations.

We aspire to encourage your creativity, and continue to develop our products and services to achieve global solutions.

PatisFrance-Puratos - Parc d’affaires Silic - 40 rue de Montlhéry - BP 80179 - 94563 Rungis Cedex FranceTél. : +33 (0) 1 45 60 83 83 - Fax : +33 (0) 1 45 60 83 75 - [email protected] - [email protected]

Follow us on Instagram :PatisFrance _Export_Officiel

Featured ProductsFeatured Products

Supercrem Carat Nutolade201435 - 5kg

Superpomme Apple Filling 38%107184 - 4.5kg

Mervex Crème Patisserie Mix 107184 - 4.5kg

Praline Hazelnut 50%106414 - 5kg

Napstar Rouge201430 - 8kg

MargarissimePuff Pastry Margarine Vegan 201434 - 10kg (5x2kg)

Ground Almonds100066 - kg

Patismousse Neutre GelatineVegetarian111382 - 3kg

Glucose Syrup121152 - 6kg2001269 - 2.5kg

Volcano Baking Powder104671 - 1kg

Cocoa Hazelnut filling for madeleines, donuts, brioche, ice creametc. Bake-stable and spreadable

Thick and smooth apple sauce with 38% dried apple. Use fortarts, apple turnovers etc.

Intense with caramelised roasted nut notes. .

Patisfrance selected almonds only from the best origins, assuringconsistent quality and taste.

High quality laminating margarine with refined taste andenhanced flavour for puff pastry applications.

Hot process powder mix for pastry cream.

100% vegetable gelling agent. No need to heat.

Glucose syrup for confectioners, made from wheat.

Made with wheat starch. Dosage 30g per 500g of flour.

High quality concentrated glaze. 10 - 30% dilution.

Supercrem Carat Nutolade 201435 - 5kg

Cocoa Hazelnut filling for madeleines, donuts, brioche, ice cream etc. Bake-stable and spreadable. PALM OIL FREE

Featured Products





















Superpomme Apple Filling 38% 107184 - 4.5kg

Thick and smooth apple sauce with 38% dried apple. Use for tarts, apple turnovers etc. Can also be used in your recipes as an egg substitute.

Featured Products





















Mervex Crème Patisserie Mix 201432 - 25kg

Hot process powder mix for pastry cream. Hot process powder mix for pastry cream with a delicious vanilla taste. Perfect for high volume users.

Featured Products





















Margarissime Puff Pastry Margarine Vegan 201434 - 10kg (5x2kg)

High quality laminating margarine with refined taste and enhanced flavour for puff pastry applications.

Featured Products





















Glucose Syrup 121152 - 6kg 201269 - 2.5kg


Featured Products





















Ground Almonds 100066 - 1kg

Ground Hazelnuts100096 - 1kg

Patisfrance select only the best nuts from the best origins, assuring consistent quality and taste.

Whole Hazelnuts100097 - 1kg

Diced Almonds100067 - 1kg

Pralirex Hazelnut Paste118980 - 1.5kg

100% roasted hazelnuts.

Patis’Macaron106905 - 5kg

Powder preparation to produce traditional macarons with bitter almonds.

Miroir Plus Neutral Glaze101009 - 8kg

Ready to use cold process glaze. Ideal for full glazing of cakes and freeze thaw stable.

Patis’Coeur Fondant201696 - 5kg

Powder preparation allowing you to produce in 3 steps delicious molten chocolate cakes with 26% of dark chocolate.

Patis’Madeleine Mix201697 - 10kgPowder preparation for madeleines with a great taste of butter, eggs and a hint of vanilla.

Hazelnut & Almond Praline 50%118977 - 5kg

Praliné Fluid with 25% of hazelnuts and 25% of almonds. Sweet taste of nuts with a light note of vanilla.

250 g

170 g

2 g

100 g

50 g

420 g

SHORTBREADButter Icing Sugar PatisFrance

Salt

Whole eggs Almond Powder PatisFrance (100066)

Flour Mix all the powder and the butter.

Once crumbly, add the eggs.Roll the pastry to 0.3cm thickness, cut out the shapes and put into rings, bake at 160°C for 15 minutes.

CHOCOLATE FILLING500 g

125 g

Patis’Coeur Fondant PatisFrance (201696)

Eggs

Water or fruit puree 125 g

Mix all the ingredient and fill the prebaked tart shell.

ASSEMBLY AND FINISHING• Once the shell is baked remove the ring and leave to

cool down.

• Fill the tart at ¾ from the top and bake 8-10 min at180°C.

• Leave to cool down and put on top a very thin choco-late disk.

Chocolate baked tartsSylvain Lecomte

For 20 tarts

CHOCOLATE FONDANTPatis’Coeur Fondant PatisFrance (201696) 1000g

Hot water 250g

Eggs 250g

Mix all the ingredients and bake 8-12 minutes at 180°C.

WHIPPED GANACHEHazelnut & Almond Praliné PatisFrance (118977) 280g

Milk chocolate 35% 120g

Cream 200g

Melt the chocolate add the praliné then blend with the cold cream.

CHOCOLATE GLAZEDark chocolate 500g

Vegetable oil 50g

Melt both.

FINISHING• Once the ingredients are well mixed fill a mini cup

with 30 g of the mix.

• Bake it between 8 to 12 minutes in a convection ovenat 180°C.

• Unmold them and place in a freezer.

• Dip into the chocolate glaze .

• Whip the ganache with a paddle and pipe on eachchocolate cake.

• Create a chocolate stamp and put on top.

Chocolate Cup cakeSylvain Lecomte

For 40 pc

BROWNIEPatis’Coeur Fondant PatisFrance (201696) 750 g

Water 188 g

Eggs 188 g

Whole Hazelnut PatisFrance (100097) 225 g

Crush the hazelnut to have different size of nuts. Mix all the ingredient with the paddle for 3 minutes medium speed.

CHOCOLATE GANACHECream 245 g

Butter 43 g

Vanilla Pods PatisFrance 1 pc

Glucose Syrup PatisFrance (121152) 40 g

Milk chocolate 35% 270 g

Dark chocolate 60% 143 g

Bring to boil the cream, the butter, the vanilla and the glucose syrup. At 80°C pour over the chocolate. Blend to have a perfect emulsion.

CRUNCHY GLAZEDark chocolate 60% 1000 g

Vegetable oil 150 g

Diced Almond PatisFrance (100067) 250 g

Roast the diced almond. Heat up the chocolate at 45°C, add the oil and the almond.

ASSEMBLY• Bake the brownie on a silicone mat in a 40x60cm

frame for 15 minutes at 170°C.

• Cut the brownie in half.

• Pour the ganache on the half biscuit and put the otherpart on top, press a bit and store in a freezer.

• When the preparation is frozen cut in 9 x 7 cm.

• Dip into the crunchy glaze and leave to set in a fridge.

• Cut the square into 2 triangles and leave to defrostcompletely before serving.

Hazelnut-Brownie Sylvain Lecomte

For 30 Pieces

MACARON SHELLSPatis’Macaron Extra PatisFrance (106905) 500 g

Water at 55°C 100 g

Vanilla powder QS

Mix all the ingredients with the paddle for 4minutes, pipe on a silicone mat and bake 22 minutes at 150°C on double trays.

VANILLA GANACHECream 180 g

Vanilla Pods PatisFrance 1 pc

Butter 45 g

White chocolate 360 g

Bring to boil the cream, butter and vanilla pods. At 80°C pour over the chocolate and blend.

ASSEMBLY AND FINISHING• Once the shells are baked, fill the macaron with 7 g

of the ganache.

• Put the second one on top and leave in the fridge for24h.

Vanilla MacaronsSylvain Lecomte For 50 macarons

MADELEINE NATUREPatis’Madeleine PatisFrance (201697) 500 g

Butter at 45°C 185 g

Eggs 320 g

Mix all the ingredients with a flat beater for 4 minutes at slow speed.

Bake 7 minutes at 210°C.

MADELEINE NUTOLADEPatis’Madeleine PatisFrance (201697) 500 g

Butter at 45°C 185 g

Eggs 320 g

Mix all the ingredients with a flat beater for 4 minutes at slow speed.

Bake for 7 minutes at 210°C.

Nutolade Puratos (201435) QS

Before baking fill the madeleine with the Nutolade.

Madeleine timeSylvain Lecomte

For 40 Madeleine of each

VEGAN SHORTBREADMargarissime PatisFrance (201434) 250 g

Icing Sugar PatisFrance 170 g

Salt 2 g

Superpomme 38% PatisFrance (107184) 70 g

Almond Powder PatisFrance (100066) 50 g

Flour 420 g

Mix all the powder and the Margarissime.

Once crumbly, add the Superpomme.

Roll out to 0.3cm and cut the shape and put into the ring.

CHERRY COMPOTEStarfruit Cherry Puree PatisFrance 300 g

Glucose Syrup PatisFrance (121152) 40 g

Sugar 40 g

Nh Pectin PatisFrance 5 g

Mervex PatisFrance (201432) 30 g

Cherry in Light Syrup PatisFrance 60 pc

Heat up the puree and the glucose, add the sugar, the pectin and the Mervex. Bring to boil and leave to cool down. 3 cherries per tarts

HAZELNUT CREAMSugar 140 g

Mervex PatisFrance (201432) 90 g

Roasted Raw Hazelnut Powder PatisFrance (100096) 200 g

Margarissime Feuilletage PatisFrance (201434) 200 g

Superpomme 38% PatisFrance (107184) 200 g

Mix with the paddle all the ingredients and fill the Tarts.

ASSEMBLY AND FINISHING• Fill the tarts with 15g of compote.

• Put 3 cherries.

• Fill the hazelnut cream until the top.

• Bake for 30 minutes at 170°C.

• For the decoration sprinkle a bit of Sucraneige PatisFrance.

Cherry Vegan TartSylvain Lecomte

Pour 20 pieces Ø80

HAZELNUT CREAM

CHERRY IN LIGHT SYRUP

VEGAN SHORTBREAD

CHERRY COMPOTE

WHITE CAKEPatis’Madeleine PatisFrance (201697) 15 g

Eggs 277 g

Butter 100 g

Oil 55 g

Mix all the ingredient with the paddle for 3 minutes medium speed.

CHOCOLATE CAKEPatis’Coeur Fondant PatisFrance (201696) 555 g

Water 140 g

Eggs 140 g

Mix all the ingredient with the paddle for 3 minutes medium speed.

GLAZEMiroir Plus Neutre PatisFrance (101009) 300 g

Water 30 g

Bring to boil and coat the cake with a brush.

ASSEMBLY• Pour equal amounts of both preparations into one

piping bag.

• Fill the mould and bake 35 minutes at 170°C.

• Unmold it and coat the cake with the glaze.

• Make some chocolate decoration to decorate the marble cake .

Marble travel cakeSylvain Lecomte For 4 cakes 400g

Recipe Booklet - Home - Ritter Courivaud Ltd · 2020. 8. 12. · PatisFrance-Puratos - Parc...

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