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    STEPHANE LEROUX WORKS for BELGIAN COMPANY'S RESEARCH and DEVELOPMENT DEPARTMENT. HE WORKED with WELL KNOWN CHEFS SUCH as Mr MARCOLINI AND MR. MARCIQUET. "Be recognized by its collegues is a big emotion ; an essential step in my professional career," he says.

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    STEPHANE LEROUX WORKS for BELGIAN COMPANY'S RESEARCH and DEVELOPMENT DEPARTMENT. HE WORKED with WELL KNOWN CHEFS SUCH as Mr MARCOLINI AND MR. MARCIQUET. "Be recognized by its collegues is a big emotion ; an essential step in my professional career," he says.

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    © All Rights Reserved
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    287 views4 pages

    n4gb PDF

    Uploaded by

    Olga Ge MA
    STEPHANE LEROUX WORKS for BELGIAN COMPANY'S RESEARCH and DEVELOPMENT DEPARTMENT. HE WORKED with WELL KNOWN CHEFS SUCH as Mr MARCOLINI AND MR. MARCIQUET. "Be recognized by its collegues is a big emotion ; an essential step in my professional career," he says.

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    of 4

    FIBERGlASS

    FLEXIPAT

    ROULPAT

    FLEXIPAN

    TAPIS RELIEF

    p r o f i l e

    SILPAIN

    SILFORM

    SILTRAY

    *
    A new range of Silform

    n o t e b o o k

    Stphane Leroux

    For Equip'Hotel Exhibition in 2004, Demarle


    developed new shapes of Silform especially designed
    for choux pastry :
    Right-handed eclair ref. 1090
    Left-handed eclair ref. 1100

    NOW RESPONSIBLE FOR A BELGIAN


    COMPANYS RESEARCH AND
    DEVELOPMENT DEPARTMENT,
    STPHANE LEROUX WORKED WITH
    WELL KNOWN CHEFS SUCH AS
    MR. MARCOLINI AND MR.
    MARCIQUET IN BRUSSELS. HE
    TELLS US ABOUT HIS CAREER AND
    ITS FIRST MEETING WITH
    DEMARLE.

    Best French Craftsman in Pastry in


    2004
    Vice champion of the World
    Pastry Cup in Las Vegas in 2004
    First price for
    " Chocolate masterpiece " in 2004
    Pastry journeyman touring France
    after his apprenticeship

    >> When did you know you would be a pastry


    chef ?
    Rather early. As a kid, the idea grew in me whilst
    spending time with my grandmother who used to
    make great pastry cakes. The pleasure of tasting them
    added to the pleasure of seeing them being baked
    had a direct impact on my career path. I made my
    training at Mr. Richets pastry shop in Chantilly in France
    and I really was supported and encouraged to learn
    my profession and to persevere.
    >> What does the title of "Best French Craftsman"
    mean for you ?
    Be recognized by its collegues is a big emotion ; an
    essential step in my professional career. It is also a
    responsibility to carry and an engagement in our
    profession.
    >> Can youn describe the recipe of this cake you
    made during the Best Craftsman final ?
    During the competition, I made a smaller version of
    the cake. Here I did adapt the recipe to the entremets
    size. The cake is made of a pistachio dacquoise, a
    coconut bavarois with orange zests and a strawberry
    coulis moulded in Flexipan ref 1548 with raspberries
    poached in Cointreau syrup. Finally, I glazed the dessert
    with a neutral icing with raspberry grains.
    >> How did you discover Demarle ?
    I started to work with the Demarle products ten years
    ago when I arrived in Brussels, in Belgium. To be
    honest, I think that the Flexipan material constitutes
    one of the most important creations as regards to
    professional materials during these last few years.

    Stphane Lerouxs creation


    during the Best Craftsman
    2004 s final
    (made in small cake)
    with the Insert Flexipan
    ref. FP 1548
    (diam. 150 mm, prof. 15 mm)

    >> Do you often use Demarle products ? And


    which ones ?
    I mainly use the Demarle products to make desserts
    or small cakes. Flexipan moulds offer a lot of potential
    and can still make the profession evolve. Additionally
    to offer a great flexibility in use, they are a fantastic
    asset to your productivity.

    Mini eclair ref. 1070


    Baby chou ref. 1089
    Big chou ref. 0002
    Paris Brest ref. 1087
    Oval shape ref. 1088

    Eclairs

    Paris-Brest

    Baby and big chou

    Oval shapes

    a g e n d a
    HOFEX
    10th - 13th May 2005

    Hong Kong

    SNB
    15th - 18th January 2006

    Paris - Porte de Versailles

    FHA 2006
    25th - 28th April l 2006

    Singapore

    *
    DEMARLE S.A.S

    c o n t a c t s

    Parc d'Activits des Ansereuilles

    59136 WAVRIN - FRANCE

    Tel. : + 33 (0) 3 20 58 83 84
    Fax : + 33 (0) 3 20 58 74 70
    E-mail : [email protected]
    Web site : www.demarle.com
    Publication director : Christine Bauden
    Editor / Art director : Sverine Engels
    Lisa Meyer
    Photos : Demarle
    Graphic designer : Alicia Grioche
    April 2005

    Code : DOC 0500 GB 04 DEMARLE RC Lille B 950 080 465 - Edition 04/05

    SILPAT

    agazine

    FLEXIPAN

    SILPAT

    Europain
    2005 : Sensation
    on the
    Demarle
    stand !

    FLEXIPAT

    ROULPAT

    FIBERLUX

    TAPIS RELIEF

    SILPAIN

    SILFORM

    SILTRAY

    APRIL 2005

    N4

    e v e n t

    And Flexipan becomes a book!


    AFTER THE FLEXIBLE MOULDS FOR PASTRY, DEMARLE TURNS ITSELF TOWARDS
    EDITING PUBLISHING ITS FIRST BOOK DEDICATED TO FLEXIPAN.

    For the
    profession's
    greatest worldwide event, the
    Demarle stand was a
    "must" during your visit to
    the Exhibition.
    First of all, a Flexipan
    dress made fashion show
    surprising and innovating
    with three presentations
    per day.
    Then, two demonstrations
    centres and five chefs
    were present on the stand
    to present our latest innovations.
    Finally, Demarle launched
    officially its first book
    dedicated to Flexipan.

    For several years now, many people


    have asked us : " When will you
    produce a Flexipan recipe book ?".
    Now, it's done.
    In April 2005, "Choosing Flexipan, 90
    recipes for the "artisan"" is available !
    This book is published by "Les Editions

    Have a nice reading !


    Sincerely yours,

    Choosing Flexipan, 90 recipes for the artisan

    Jrme Villette" with the collaboration


    of Matfer, exclusive distributor of our
    products in France. It contains 90
    recipes for all bakers and pastry chefs
    who also do catering. This book is
    pedagogic, easy to read and to use.

    The chefs also provide you with a lot


    of tricks and tips, advice on how to
    use Flexipan.

    At the heart of this project, three


    chefs, Thierry Mastain, Jean-Philippe
    Walser and Marc Leroy, have
    concocted for you sweet, savoury and
    candy recipes easily and quickly
    workable with Flexipan.

    This book will be available in French,


    in English or in Spanish at your
    usual re-sellers as of May 2005.

    In a few words, the book you must


    have in your laboratories ...

    Published by Les Editions Jrme


    Villette"
    Price in France : 29,50 Euros with
    taxes.

    Marc Leroy, Thierry Mastain, Jean-Philippe Walser

    Patrice Jacquelin,
    Chief Executive Officer

    *
    The Flexipat
    s t o p

    growing ...

    p r e s s

    family is

    Demarle offers you a new size of Flexipat :


    the guitar size (ref. FT 04020, interior
    dimensions 33.5 x 33.5 cm, 2 cm high). This Flexipat will save
    you time during the fabrication of fruit pastes, chocolate cream
    fillings and caramels. Welcome productivity !

    Th e
    2 0 0 5
    available !
    The new catalogue has arrived containing all the new
    2005 shapes, the insert to
    make logs, the big cone and
    a lot more ...
    Ask for it !

    c a

    FIBERGlASS

    SILPAT

    FLEXIPAT

    ROULPAT

    FLEXIPAN

    TAPIS RELIEF

    SILPAIN

    SILFORM

    SILTRAY

    r e c i p e

    Hazelnut and Orange Praline


    Composition for

    5-Praline Nut Icing

    30 small cakes

    200 g cream 35% fat


    230 g hazelnut praline
    160 g dark chocolate 60%
    460 g neutral icing
    120 g water
    8 g gelatine in sheets
    Food yellow and red colours

    References used :
    FLEXIPAN REF. 1079
    24 indents
    Diam. 62 mm Prof. 35 mm

    Heat the cream and water. Pour the


    whole onto the chocolate and hazelnut
    praline.
    Add neutral glazing, the soaked and
    melted gelatine and the colours.
    Mix and sieve.
    Place film foil on top.
    Use the icing at 35C maximum.

    PETIT FOUR REF.1129


    54 indents
    Diam. 40 mm Prof. 20 mm

    TECHNICAL ADVICE
    . Mix well the icing without air
    so that it is smooth and shiny .

    . Add a little food yellow and


    red colours to obtain a warmer
    icing.

    Stphane Lerouxs creation, Best Crafstman in Pastry in France in 2004

    1-Hazelnut Dacquoise

    3-Orange cream

    180 g egg whites


    80 g caster sugar
    80 g powdered hazelnuts
    80 g powdered almonds
    125 g icing sugar
    30 g flour

    300 g of cream 40% fat


    200 g fresh orange juice
    2 grated orange zests
    120 g egg yolks
    150 g caster sugar
    8 g gelatine in sheets

    Beat the whites with the sugar.


    Incorporate powdered hazelnuts,
    powdered almonds, the sifted flour and
    icing sugar. Delicately mix the whole
    (using a spatula).
    Pipe on Silpat or onto 6 cm diameter
    "chablon".
    Bake in a ventilated oven at 180C
    around 15 min.

    Mix the cream, the orange juice and


    zests. Heat without boiling.
    Then incorporate the egg yolks mixed
    with sugar. Heat at 85C.
    Then incorporate the gelatine
    (previously soaked in cold water and melted in micro-waves oven). Sieve the
    whole.
    Mold in Flexipan ref 1129, and put it in
    the deep-freezer.

    2-Praline and hazelnut


    Feuilletine
    75 g Paillet Feuilletine
    75 g of hazelnut praline (60%)
    45 g of dairy chocolate coating

    . Use a wood pick to hold the


    small cake during the finishing.

    Mix the feuilletine with the praline and


    the cover.
    Spread using a pallet knife onto the
    Dacquoise sponge.
    Keep the biscuit until serving.

    6-Assembling

    Place a 7 cm diameter stainless steel


    ring (1,5 cm high) on each indent of
    Flexipan ref 1079.
    Mould praline Bavarois in the indents
    until the top of the shape.
    Place, in the middle, the orange cream
    insert. Fill with the rest of the Bavarois.
    Lay on top the dacquois sponge (crispy
    feuilletine side towards the inside of the
    cake).
    Place the mat in the deep-freezer.

    4-Praline Bavarois
    660 g of confectioner cream*
    400 g of hazelnut praline (60%)
    16 g gelatine in sheets
    800 g whipped cream
    *confectioner cream
    600 g unskimmed milk
    120 g egg yolks
    100 g caster sugar
    60 g cornflour

    Mix the confectioner cream, the praline


    hazelnuts. Slightly heat.
    Incorporate the melted gelatine (soaked
    beforehand in cold water and melted in
    microwaves oven).
    Finally add the whipped cream.
    Pipe immediately.

    7-Decoration and Finishing

    Unmould the small cake.


    Glaze with praline icing (+35C). Leave
    the chocolate icing to set.
    Use a wood pick to hold the small cake.
    Remove the icing surplus on the bottom.
    Put the small cake in a horizontal position
    to pipe chocolate thin line.
    Set on a plate.
    Place the white colored chocolate
    decoration.

    FIBERGlASS

    SILPAT

    n e w

    FLEXIPAT

    ROULPAT

    FLEXIPAN

    TAPIS RELIEF

    SILPAIN

    s h a p e s

    Flexipan Cone ref. FP 1094


    and Cone insert ref. FP 1103

    SILFORM

    SILTRAY

    t r i c k s
    and

    t i p s

    SHELL REF. FP 1067

    A TOTALLY NEW SHAPE WHICH IS GOING TO REVOLUTIONISE YOUR DESSERTS !

    1 - Valencia shell made by


    Stphane Glacier, Best craftsman
    in 2000 in France
    Put the nougatine in the shell
    shape ref. FP 1067. Bake during 5
    min. at 200C. When baked, press
    on the crisp with another Flexipan
    shell mould so that it matches the
    shape of the indent. Pipe the

    Advice : to fill the cone shape,


    place the mat onto the insert
    for cones.

    Valencia dough on the crisp. Bake


    at 170C during 15 min. and
    unmould.

    When used in association with an insert for cones (diam. 50 mm, prof.
    40 mm, ref. FP 1103), this new shape Cone (diam. 70 mm, prof.
    60 mm, ref 1094) will help you make sweet or savoury original
    mousses thanks to its conical shape. Finish of with a sponge and a
    chocolate velvet or a chocolate icing !
    This new shape will be sensational in your shop windows !

    Chocolate cone with vanilla insert

    Flexipan
    Log Insert ref. FP 1464
    2 - See recipe on www.demarle.com

    MAKE LOGS SO SIMPLY !

    Sold with a stainless steel frame

    NOUGATINE SHELL
    The shell shape ref. FP 1067
    enables you to make crispy
    nougatine cups which you can fill
    with pralines, ice cream sorbets ...
    Salmon terrine

    St James log

    The Flexipan log insert (595 x 40 mm, prof. 39 mm) enables you to make inserts of jelly palets or crme brle in a log shape standard, rationalising production during intensive and festive periods.
    This log kit can also be used to make tea cakes, sweet or savoury terrines or buffet cakes cut into the wanted size .

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