4-4 asia pacific

7/31/2019 4-4 Asia Pacific

http://slidepdf.com/reader/full/4-4-asia-pacific 1/76



T a n g e r i n e / R M P A d v e r t i s i n g -

P h o t o s : L .

N i c o l o s o

Frozen fruits, fruits purees and coulis extra: here are 52 intense and natural flavours. Your expectations have

shaped the unrivalled quality of our products. Safe and easy to use, they will allow your imagination to run wild.

Our chefs are always available for advice and our distributors are by your side every day.

Let’s make the difference together.

Nothing great was ever done without passion…

FROZEN FRUITS, FRUIT PUREES, FRUIT COULIS

For any further information, contact:

Tel: 33 (1) 45 60 73 32

or visit our website

www.lesvergersboiron.com


http://slidepdf.com/reader/full/4-4-asia-pacific 4/762 Pastry & Baking Asia Pacific

Letter From The Editor

Regards,

Joseph Marcionette

Editor-in-Chief

Email: [email protected]

Creating

祝好，

Joseph Marcionette编辑

In ancient China there was a saying: “May you live in interesting times.” Itwas as much a curse as anything. But sometimes the most difficult timesare the most interesting and the most rewarding too. They challenge us, they test us, and occasionally they can even bring out the best in us. So the sayingwas as much a blessing as a curse. And the times we are living in are nothing

if not interesting.Summer is over, the Olympics have come and gone and still looming is

the ever bleak global economies. So, do we curl up in a ball and lament thatwhich is beyond our control? I think not.

You’ve chosen a path few can handle. Sacrifices you make on a daily basishave prepared you for just these occasions. Long hours, stressful work environments, pressure, low wages, little job security etc. All in a days work for the foodservice professional.

When everyone else is losing their heads and panicking, it’s time for youto think back to why you got into this line of work? What tempted you toenter such a demanding and tiring occupation? Where you someone whosought out continual anxiety and loved the thought of working over every weekend and holidays? No. It is about passion. Passion for creation, artistry,

team accomplishment and providing happiness and delight to others.So, at the end of the day, even though the economic skies are cloudy, take

solace in the fact you are pursuing your passion. And, now, more than ever,

the world needs pastry chefs, bakers, chocolatiers, ice cream makers,confectioners, sweets enthusiasts and all those who work so hard to putsmiles on the faces of others. Keep doing what you do. Your skills andpassion are very important and greatly appreciated.

一句中国古话说道：“祝你生于乱世。”这当然是一句诅咒。但是，有时候，最

艰难的时光也往往是最有趣和最有收获的。因为它给我们带来挑战和考验，有

时，甚至能帮助我们将潜力发挥到极至。所以，这句谚语既是诅咒，也是祝福。

如果我们居住的时代平淡无奇，那么生活将毫无意义。

夏天已近尾声，奥运会从开幕，又到谢幕，全球经济形势依然暗淡。为什

么我们要畏缩不前，为我们无法控制的事情而悲伤呢？不，我们不应该这样。

你选择了一条极具挑战的道路。你每天每夜所做出的牺牲都是为了某些时

刻做准备。漫长的工作时间，紧张的工作环境，巨大的压力，微薄的薪水，缺

乏安全感的工作等等 –对于食品业人士来说，上述种种在日常工作中并不陌生。

当其他人正六神无主，陷入恐慌的时候，你应该利用这一时间，好好思索，

当初为什么选择进入这个行业？是什么诱惑促使你投身于这样一个既苛刻，又

辛苦的事业中去呢？难道你喜欢持续的焦虑紧张，以及周末和节假日都得加班

的生活？当然不是。这一切只有热情二字才能解释。对创造的热情，对艺术的

热情、对团队成果的热情，还有为他人带去欢乐和欣喜的热情。

所以，尽管经济形式仍不乐观，你却可以在对热情的追寻中找到安慰。而

且比起其他任何时候，现在是全世界更迫切需要糕点师、面包师、巧克力制作

师、冰淇淋制作师、糖果制作师和其它辛勤工作的餐饮界人士为大家带来欢乐

和美感的时刻。坚持你所从事的事业 – 你的技巧和热情对大家很重要，也一定

会受到大家的欣赏。

Happiness



Pastry &baking A S I A P A C I F I C

26

World Pastry TeamChampionshipA week after the closingceremonies in Beijing – Gold,Silver, and Bronze medals wereonce again awarded to the bestand most talented teams in theworld, but this time it was at theAmoretti® 2008 World Pastry Team Championship.

36

Ben’s LabBen Roche is the pastry chef atMoto Restaurant in Chicago.Fascinated with science afterdiscovering Alka Seltzer “bombs”as a kid, Ben’s approach to pastry

is unconventional.

48

Lords of BreadtownAcme Bread is a San Franciscobased bakery that pioneered the

global “Bread Revolution” that inturn created the modern “bread”movement. Their approach tobusiness is refreshing.

6

Off The WireThe latest news, happenings,

events and product updates for

the well informed professional.

16

Regional Showcase

Join P&B AP on a tour of Asia Pacific

as we visit with and showcase

talented professionals who share

their favorite products and recipes.

58

Chocolate Love

World renown pastry chef and

chocolatier extraordinaire NormanLove kicks off his new department

with a very practical multi color

chocolate flower which is a perfect

accent to any showpiece, dessert or

table setting.

62

Wild Sweets

The Dubys dazzle with theirleading edge approach to

innovative creations.

House Specials 26

48

36



If your jobis to create beautiful

chocolate...

Made in the USA

Let another professionaltake care of the tempering!

www.Chocovision.com

Pang Kok KeongExecutive Pastry ChefCanele PatisserieChocolaterie

Looking for Distributors email [email protected]

“

”

Chocovision makes the besttempering machine! Savesme a lot time with no waste. A pastry chef’s best friend.!

Published by

Synergy1 Group, Pte Ltd

Pastry &baking A S I A P A C I F I C

32 Maxwell Road

#03-07 White House

Singapore 069115

www.PastryAP.com

Email: [email protected]

Editor-in-chief / Publisher Joseph Marcionette

Creative Director Lisa Dinges

Senior Editor Campbell Ross Walker

Endorsed by:

Hong Kong Bakery AndConfectionery Association

INTERBAKECHINA



Off The Wire

News, events and happeningsfrom around the region

Valrhona’s New MilkChocolate RangeOrizaba Lactée 39%

Made from a selected blend of Latin American beans, its uniquecharacter will take gourmet chefs’ talents to new heights. In thestyle of a mountain chocolate, ORIZABA LACTÉE39% is exceptionally sophisticated and fondant. Its

deep, fresh and creamy notes give rich personality toall applications including enrobing, molding, sauces,mousses, crémeux, coatings, decorations, ice-creamsand sorbets as well as fillings for individual chocolates.Available in 3kg-bags of beans.

Bitter Lactée 39%

BITTER LACTÉE 39% offers a subtle touch of biscuity caramel that melts into a creamy flavor.This is followed by intense cocoa aromas, highlightedwith a delicate bitterness and just a hint of hazelnut.BITTER LACTÉE 39% offers a perfect balance of nuanced aromas that is ideally suited to allapplications: enrobing, molding, sauces, mousses,crémeux, coatings, decorations, ice-creams and sorbetsas well as fillings for individual chocolates. BITTER LACTÉE is a new source of inspiration created forthe very best recipes. Available in 3x1kg-blocks.

Valrhona 推出新款牛奶巧克力

Orizaba Lactée 39%

精选拉丁美洲巧克力豆制成，其独特风味可帮助西点师

们将创意发挥到新的高度。ORIZABA LACTÉE

39%属于山地巧克力的一种，制作精良、口

感丝滑。它的特点是醇厚、新鲜、奶油味

十足，可广泛应用于各种制作流程和产品,

包括制壳、注模、沙司、慕丝、奶油、涂

层、装饰、冰淇淋、雪芭，以及制作不同

的巧克力馅料。巧克力豆为3公斤装。

微苦 Lactée 39%

微苦 Lactée 39% 有淡淡的焦糖口感，融

化后又有奶油风味。具有浓郁的可可香

气、细致的微苦口感，内含少许榛子。

微苦 Lactée 39% 在各种细微芳香之间取

得了完美的平衡，与所有原材料和制作

工艺出色搭配，包括：外壳、倒模、沙司、慕丝、奶油、涂层、装饰、冰淇

淋、雪芭，以及各种不同的巧克力馅料。

微苦 LACT…E 为最佳配方提供了全新灵

感。包装为3x1公斤块装。



The art of creating ingredients for artisanal confectionery

cannot be improvised: only considerable experience

can produce innovation that foretells the future.

Don’t be surprised if Fabbri inspires great artists as well as great confectioners.

Get a taste of their work on our website www.fabbri1905.com

in the Fabbri Art Prize section.

SHANGHAI CHIAO TAI MACHINERY CO. - SHANGHAI - CHINA - Tel +86 21 54792411 - [email protected] FOODS INTERNATIONAL CO. LTD. - TAIPEI CITY - TAIWAN - Tel + 886 2 23670505 - [email protected] INTERNATIONAL PVT LTD. - NEW DELHI - INDIA - Tel +91 1123242500 - [email protected] SURFACTS LTD. - RATMALANA - SRI LANKA - Tel +94 11 2624945-7 - [email protected] & CO. LTD. - KOBE - JAPAN - Tel +81 78 8617786 - www.ishimitsu.co.jp

G.P. TRADING CO. LTD. - SEOUL - KOREA - Tel +82 2 34455896 - [email protected] SINGAPORE PTE LTD. - SINGAPORE - Tel +65 67536966 - [email protected] FINE FOOD HK - HONG KONG - Tel +85 2 31457810 - [email protected] BEER & BEVERAGES CO. LTD. - BANGKOK - THAILAND - Tel +66 2661 9446 - www.bbb.co.th - [email protected] KENCANA - JAKARTA - Tel +62 21 6332127 - [email protected] BROS. PTY. LTD. - AUSTRALIA & NEW ZEALAND - Tel +61 2 97480299 - [email protected] SNACK FOODS LLC - DUBAI - UAE - Tel +971 4 2672424 - [email protected] FOR FOODSTUFF - KUWAIT - Tel. +965 4826425 - [email protected] FOODSTUFF INVESTMENT - DAMASCUS - SYRIA - Tel. +963 11 6624277JAWAD - MANAMA - BAHRAIN - Tel. +973 17253032 - [email protected]

In art galleries and the best confectioner’s shops.



The 4thInternationalHotel Equipment& Supplies ExpoThe number of luxury hotels in Asia, particularly in Macau, has been growing

rapidly. The world’s top hotel brands like The Venetian, Wynn, MGM,

Dorsett, Four Seasons, Hilton, InterContinental, Marriott International,Starwood, Shangri-La, Ritz Carlton, Sofitel etc. will provide over 21,000

rooms in the coming two years and will reach as many as 50,000 rooms in

the coming 10 years.

The large-scale hotel projects require large quantity and high quality

equipment & supplies to increase the competitiveness hence generating a

huge potential market for the respective manufacturers and suppliers.

Aiming to provide both the vendors and buyers with the most ideal and

cost-effective trade platform for business networking, International Hotel

Equipment & Supplies Expo, firstly incepted in Macau in 2005, has become

the most significant annual gathering of the hospitality, catering, tourism

and entertainment sectors of not only Macau but also Hong Kong, Guangdong

Province and the major cities of Asia.

Being staged again at The Venetian Macao from November 26-28, 2008,

The 4th International Hotel Equipment & Supplies Expo is set to be everexciting featuring the widest spectrum of exhibits for the industry. In

addition to the hotel equipment & supplies; kitchen, catering & foodservice

equipment; furniture; linen & textile fabrics; cleaning equipment & chemical;

décor; lighting & audio-visual equipment; security equipment & technology

etc., coffee, wine, food & beverage will be specially featured in this year to

affiliate the market development. Activities like Cooking Demonstration,

Wine Tasting and Latte Art Performance will be held on the exhibition floor

bringing even more attractions. Exhibiting zones for ëHospitality Technology’,

‘Spa & Fitness’ incorporating ‘Seminar on Hospitality Technology and

Solution’ and ‘Spa & Wellness Forum’ will be continued this year. To cope

with the global trend, ‘Energy Conservation & Environmental Protection’

will also be one of the main themes of this year’s Hotel Expo. The related

products will be displayed and the relevant technology will be introducedthrough a series of seminars.

All the industry vendors and suppliers are cordially invited to participate

in this grant event. For further information, please visit the official website:

www.hotel-exhibition.com

8 Pastry & Baking Asia Pacific

Celebration for Wild SweetsChocolateStar chef Charlie Trotter and his team at Restaurant Charlie (located

in the Palazzo Hotel in Las Vegas) welcomed chefs Dominique and

Cindy Duby to celebrate their most recent cookbook – Wild Sweets

Chocolate. The pastry team at Restaurant Charlie is headed by

Aaron Lindgren, but Chef Trotter also flew in Della Gosset, pastry

chef at Charlie Trotter’s Restaurant in Chicago as well as Michelle

Gayer, former pastry chef and co-author of Charlie Trotter’s Desserts

book for the event.More than 120 guests attended the high profile event as the

internationally famous chocolate couple proved their culinary

artistry and passion. The Duby’s presented many of their exquisite

savory-sweet recipes from their book including the ‘Cherry Bite’

made of an ancho 70% chocolate ganache, dried cherry in aged

balsamic vinegar and crispy maple bacon on a wonton ‘chip’. Bar

Charlie’s chefs also prepared luxurious savory samplings including

Japanese eel with grapefruit and battera kombu and diver sea

scallops with preserved kumquats and Thai chili.

Wild Sweets Chocolate has received international critical acclaim

including second place for ‘Best Chocolate Book in the World’ at

the 2008 Gourmand World Cookbook Awards in London, England.

For more information or to purchase signed copies of the book,

please visit www.dcduby.com

狂野甜蜜巧克力出版庆典星级厨师Charlie Trotter和他的团队在Charlie餐厅（位于拉斯

维加斯的宫殿酒店）为厨师 Dominique与Cindy Duby举行欢迎宴会，庆祝两人合作的新书- “狂野甜蜜巧克力”出版。

Charlie餐厅的糕点制作团队由Aaron Lindgren领导。此外，

Trotter厨师这次还邀请了芝加哥Trotter餐厅的糕点师Della

Gosset与前糕点师兼 “Charlie Trotter甜点” 一书的合作者

Michelle Gayer参加了这次活动。

120多位宾客出席了这场高规格活动，并见证了这对在国

际上享有盛名的巧克力制作大师的高超厨艺和热情。Duby向

宾客们展示了书中诸多精致而可口的糖果配方, 包括由安祖辣

椒、70%的甘纳许酱巧克力、浸泡在意大利香醋中制成的樱

桃干、松脆的枫叶培根和馄饨 “薄片”制作成的 ‘Cherry Bite’。Bar Charlie餐厅的厨师们还制作了奢华的美味食物，包括西柚

日本鳗鱼、battera海带，以及浇上泰式金橘辣椒汁的深海扇贝。

“狂野甜蜜巧克力”一书大获国际评论界的赞扬，在英国伦

敦举行的2008年度世界饮食类图书大奖赛中，该书以 “世界

最佳巧克力类图书”的称号名列第二。需知更多信息，或购

买附有作者签名的图书，请访问网址：www.dcduby.com。

第四届国际酒店设备与供应博览会在亚洲，特别是澳门，豪华酒店的数量迅速增长。未来的两年中，

世界顶尖酒店品牌，诸如威尼斯人酒店、永利渡假村、MGM、帝豪、

四季、希尔顿、洲际酒店、万豪国际、喜达屋、香格里拉、丽兹.卡

尔顿、索菲特等，将提供超过21000间客房，在未来十年中，这个数

字还将达到5万。

大型酒店项目需要大量的优质设备与产品来提升竞争力，从而为

相关制造商和供应商们创造了了巨大的潜在市场。旨在为参展商和买方提供最理想、最节约成本的贸易平台和商务

网络，国际酒店设备与供应博览会于2005年在澳门首次举办，如今，

它已成为澳门、香港、广东省与亚洲各大城市酒店业、餐饮业、旅

游业和娱乐业最受瞩目的年度盛会。

第四届国际酒店设备与供应博览会将于2008年11月26日至28日在

澳门威尼斯人酒店举行，这次盛会云集各类业界展品，品种之多，

范围之广，为历届博览会之最。除酒店设备与供应之外，考虑到市

场需求，本年度博览会还将特别开设展厅，展示各类厨房、餐饮设

备、家具、麻纺织布料、清洁设备与化学品、装饰品、照明与视听

器材、安全设备与技术等，以及咖啡、酒类、食品和饮料。届时，

展厅内还将举办烹饪展示、品酒、拿铁咖啡艺术表演等活动，为博

览会更添异彩。今年的博览会仍将开设“酒店管理技术”和“水疗与健

康”展览区，其中包括“酒店管理技术和解决方案研讨会”和“水疗与健康论坛”。为迎合全球潮流，“节能与环保”也将是今年博览会的主

题，届时将通过一系列研讨会，举行相关产品的展示以及相关技术

的介绍。

竭诚欢迎所有业界厂商与供应商参加本次盛会。如需更多信息，

请访问我们的官方网站 www.hotel-exhibition.com。

Off The Wire



Pastry & BakingRecruitment SiteFounded by World Pastry Cup winner

Christophe Michalak, Michalak Connect is a recruiting site dedicated

to pastry and baking trades. Candidates can sign-up and post their

CV, free of charge. They can receive Job Alerts, apply on line and

follow the news related to their trade through the site’s blog.Recruiters can publish Premium or a Standard employment adds,

which will remain on line for 45 days. By opening an account,

recruiters are able to manage the applications, receive CV Alerts,

visualize statistics and create a professional visit card. The Michalak

Connect blog is made for them as well. Launched in August 2008,

Michalak Connect reaches out to confirmed professionals, apprentices,

finishing students and student trainees alike.

For more information, visit www.michalakconnect.com

11

30th SIGEPThe 30th edition of SIGEP

will be unforgettable as the

International Exhibition of Artisan Ice cream, Confectionery and Bakery

Production returns to Rimini Fiera from the 17-21st of January 2009.

In addition to the three main events being held – The Gelato is Served,

Delicious & Famous and SIGEP Bread Cup ñ SIGEP 2009 will also present“Sicily Days”, an entire day celebrating Sicily’s famous confectionery

products.

Explore the history behind cassata, cannoli, granita, ricotta, Martorana

fruit, Modica chocolate and sorbets, all specialties originating in Sicily.

Master confectioner Luciano Pennati will he on hand to demonstrate his

creations allowing visitors to witness the production and taste the profiles

behind some of the region’s famous creations.

For more information on SIGEP and “Sicily Days” visit www.sigep.it.

糕点烘焙业人才招聘网Michalak Connect网站由世界西点制作大赛优胜者Christophe

Michalak创建，是一家专为西点烘焙业人才设计的招聘网站。求

职者可在网站上免费注册并上传简历，还可通过网站博客，接

收工作提醒通知，在线申请职位，获得业界信息。

招聘者可发布高级或标准招聘广告，广告将保留45天。招聘

者在网站上开设账户后，可方便的管理职位申请、收到简历提

醒，查看统计图表，及创建专业人士名片。Michalak Connect网

站博客也向注册者开放。

发布于2008年8的Michalak Connect网站将竭诚为各类专业人

才、培训生、毕业生及实习生提供服务。

欲知更多信息，请访问网址: www.michalakconnect.com。

第30届SIGEP国际意大利冰淇淋、甜点及烘焙展将于2009年1月17日-21日在意大

利里米尼展览中心进行。这次展览将注定成为一次令人难忘的盛会。

除三大主题活动 – 意式冰淇淋展、著名美食展、以及SIGEP面包

烘焙大赛之外，2009年度的SIGEP还将推出“西西里日”活动，这是

一项以西西里著名甜点为主题的活动，为期一整天。

本次展览将探索美食背后的历史，包括卡萨塔冰淇淋、奶油甜馅

煎饼卷、格兰尼它冰糕、乳清起司、玛托拉纳水果、Modica巧克力

与雪芭，这些都是源自西西里的美食。意大利糖果制造大师Luciano

Pennati还将展示他的创作，使来宾在参观琳琅满目的展品的同时，

也有机会尽情品尝当地闻名的美食。

欲了解更多关于SIGEP与“西西里日”的信息，请访问www.sigep.it。



行政总厨、Albert Uster进口公司创始人兼董事长Albert Uster于2008年7月25日（周五）在瑞士阿尔卑斯山遭遇滑翔机失事，不

幸去世，享年75岁。飞机失事原因尚在调查之中。

Albert Uster出生于瑞士, 原本是一名专业厨师, 后来转行, 成为

一名精明能干的商人。他将生命中后50年的心血倾注于他所珍

爱的食品业。在欧洲的一些顶级餐厅接受培训后，Uster于1954

年来到美国埃利斯岛，在纽约和休斯敦工作，并为德克萨斯州

的美国陆军服务。随后，他在休斯敦大学攻读工业心理学及管

理学位。他在休斯敦、纽约和哈特福德开设了3家从属于美国酒

店集团旗下的酒店。在担任德克萨斯州三叶草希尔顿酒店副主

厨期间，他还在堪萨斯城、奥罗拉和亚特兰大开设了多家酒店。

在华盛顿希尔顿酒店担任行政总厨期间，Uster先生与Harold

Giesinger、Guido Gerosa 、Sam Schattner合伙组建了美国餐厅

集团。集团在水门饭店建造了一家面积为3万平方英尺的餐厅，

名为 “水门餐厅”。为给厨房增添更多的糕饼制作材料，Uster回

到他的故乡瑞士，进口了质量上乘的巧克力和其他原材料，诸

如奶油面团和杏仁蛋白软糖 – 这些原材料在美国都是找不到的。

1980年，Uster先生将他的食品进口业务从水门餐厅单独分离

出来，成立了一家名为 “Albert Uster 进口公司” 的企业。他在美

国马里兰州的盖士堡建造了一家仓库，与瑞士制造商建立了战

略合作伙伴关系，只进口最优质的原料和产品。他将美味的瑞

士巧克力介绍给美国，这是一种质地柔滑的巧克力，深受专业

厨师们的欢迎。公司不断拓展，最终发展成一家资产达数百万

美元的全球化企业，在堪萨斯城、旧金山、檀香山、迈阿密和世界各地都设有分公司。

1998年，Uster 将公司的管理大权交给了新任首席执行官

Philipp Braun，他担任公司董事会主席，在他的监督下，公司成

功拓展了业务范围，包括冷冻食品和风味食品业务。他的出色

远见已同公司的品牌和理念深深融为一体。

Albert Uster不仅是一位热诚的滑翔机飞行爱好者、酒类收藏

家和园艺爱好者，他更是一位慈善家。他创立了深受人们欢迎

的“糖果慈善 ‘活动, 支持’ 美国基金会之心”，一项融合服务、学

习和知识普及的慈善活动，用来帮助危难中的儿童。活动云集

了数位来自华盛顿大都会一流酒店和餐厅的糕点名厨。这是一

项意义独特的活动，强调以巧克力为隐喻，激发每一位儿童内

心深处对甜蜜的渴望和潜力。

Uster先生去世后，遗留的家庭成员包括：他的女儿Jenny

Schaepper-Uster、Scarlett Uster和 Kristen Narlinger-Goldner，

儿子Albert D. Uster, Adam Uster 和 Erik Goldner，兄弟Hans

Peter Uster 和 Henry Uster，以及亲密伙伴Josephine S. Cooper。


Off The Wire

Albert Uster Loses Life In PlaneCrash In The Swiss AlpsAlbert Uster, Executive Chef, Founder and Chairman of the Boardof Albert Uster Imports, died in a sailplane crash in the Swiss Alpson Friday, July 25, 2008 at age 75. The cause of the crash is underinvestigation.

Swiss-born Albert Uster was a professional chef turnedsavvy businessman and spent the last fifty years in an industry that he treasured. After training at some of the finest restaurantsin Europe, Uster arrived at Ellis Island in the United States in

1954, worked in New York and Houston, served in the U.S. Army in Texas and attended the University of Houston, majoring inindustrial psychology and management. He opened three hotels

for the Hotel Corporation of America in Houston, New Orleansand Hartford. And, while working as the executive sous-chef atthe Shamrock Hilton in Texas, he opened several more hotels inKansas City, Aurora and Atlanta.

It was while working at the Washington Hilton as an ExecutiveChef that Mr. Uster formed the Restaurant Corporation of America, partnering with Harold Giesinger, Guido Gerosa andSam Schattner. The group built a 30,000 square-foot restaurantat the Watergate Hotel, called The Watergate Restaurant. To stock the pastry kitchen, Uster returned to his Swiss roots and began

importing quality chocolate and other items such as fondant andmarzipan – gourmet products he could not find in the UnitedStates.

In 1980, Mr. Uster took his import enterprise out of the

Watergate and named it Albert Uster Imports. He built a warehousein Gaithersburg, Maryland, USA, building the company by formingstrategic partnerships with Swiss manufacturers and importingonly the finest ingredients and products. He introduced to theAmerican palate Swiss couverture, a professional-grade chocolateprized by gourmet chefs for its glossy texture. The company eventually expanded into a multimillion-dollar global enterpriseAlbert Uster Imports with locations in Kansas City, San Francisco,

Honolulu, Miami and around the world.In 1998, Uster passed the reins of the company to a new Chief

Executive Officer, Philipp Braun, remaining as chairman of theboard and proudly overseeing the expansion of the company intothe frozen food and savory food businesses. His vision remainsstrongly embedded within the company’s name and spirit.

An avid glider pilot, wine collector and gardener, AlbertUster was foremost a philanthropist who created the popular

Sweet Charity event to support The Heart of AmericaFoundation, a charity combining service, learning and literacy to support the needs of at-risk children. The event broughttogether pastry chefs and chefs from the Washington, D.C. MetroArea’s leading hotels and restaurants for a unique event that

emphasized chocolate as a metaphor for the sweetness andpotential in every child.

Mr. Uster is survived by his daughters Jenny Schaepper-Uster, Scarlett Uster, and Kristen Narlinger-Goldner, his sonsAlbert D. Uster, Adam Uster and Erik Goldner, his brothersHans Peter Uster and Henry Uster, and his close companionJosephine S. Cooper.

ALBERT USTER 在瑞士阿尔卑斯山遭遇飞机失事,不幸去世



ngaging customers

with fresh, gourmet

chocolates and pastries

has never been so easy.Many of the world’s leading

establishments have already

found the beautifully

handcrafted creations of

Norman Love Confections

to be a valuable addition

to their already impressive

offering. Innovatively

packaged for consistent

and convenient delivery,

Norman Love Confections

puts the power of LOVE

into your hands.

TO ORDER:

11380 Lindbergh Boulevard, Fort Myers, Florida

239.561.7215 • www.NormanLoveConfections.com

800.347.9477 • www.scff.com • E-mail: [email protected]

E

REPRESENTED BY



RegionalShowcase



Regional Showcase

Rich Chocolate Cake

Chef

La Grande Bouffe758 Darling StreetRozelle

AustraliaRob Hodgson

Caker

185g dark cooking chocolate185g unsalted butter

æ cup raw sugar

6 eggs, separated185g ground almond mealPinch salt

Pinch cream tartar

1. Pre heat oven to 190ºC.

2. Grease a spring form tin liberally withbutter. Place paper on the bottom of

the tin and grease and flour.

3. Melt chocolate in a bowl over boiling

water, set aside and cool.

4. Cream butter and sugar. Add egg yolks

one at a time. Beat in cooled chocolateand add almond meal gradually.

5. Beat the egg whites until firm peaksshow, adding pinches of salt and creamof tartar.† Fold the cooled chocolatemixture gradually into the egg whites.

6. Pour the batter into the prepared panand level the mixture by rotating the

tin briskly. Bake for 20 minutes at190ºC then decrease to 180ºC for 40to 45.

Ganache1/2 cup cream250g cooking chocolate

1. Scald the cream but do not let boil.

2. Drop chocolate pieces into the hotcream, melt and mix well. Cool. Thenpour onto the cake (letting thechocolate mix drip down the sides).

Decorate with slithered almonds orcoffee cream.

Your Notes

澳大利亚



Rich Chocolate Cake




Regional Showcase

Fraisier

Pastry Chef

Patisserie La ReineTokyowww.la-reine.co.jp

JapanJun Honma

1 Try 30 x 40 x 4.5cm

Genoise

2 x 60x40cm

400g eggs240g sugar

40g glucose

240g flour

75g milk

75g butter

1. Warm the eggs, sugar and glucose and

mix together.

2. Add the sifted flour. Add the melted

butter and milk.

3. Spread on the baking sheet. Bake at

180ºC for 13 minutes.

Créme anglaise au burre

360g milk 1/2p vanilla

210g egg yolks

265g sugar

600g butter

62.5g egg white

125g sugar

1. Make anglaise with the milk, vanilla,

egg yolks and sugar.

2. Add the softened butter.

3. Whisk the egg white with the sugar.

Add into the 1st mixture.

Ponch fraise

250g strawberry puree

50g sugar

25g lemon juice

Mix all and strain.

Pate sucree

400g butter

200g icing sugar

6.6g salt

133g egg

666g flour

83g almond flour

1. Put flour in a large bowl, and make a

hole in the middle. In the hole, placethe salt, sugar, egg and softened butter.

2. Mingle the ingredients in the middle,

adding flour little by little, andstopping as soon as you achieve ahomogeneous mixture.

3. Shape the dough into a ball and coverit in plastic and let it rest in the

refrigerator for at least 30 minutes.

4. Spreat at 2mm thickness, 40x30cm.

Bake at 140ºC for 22-23 minutes.

Strawberry glaze

350g neutral glaze70g strawberry puree

Mix all.

Assembly 1. Place the baked sucree on the bottom

of the cake frame.

2. Cut a sheet of sponge cake into 2

sheets. For one sheet, spread thetempered couverture chocolate. For

one more sheet, spread the strawberry syrup.

3. Place a sponge cake sheet with

couverture. (the couverture side facesdown.) Spread the strawberry syrup.

4. Pipe the custard butter cream. Place

the strawberries. Pipe the cream again.

5. Cover the one more sponge cake sheet.

(the syrup side faces down.) Spreadthe strawberry puree.

6. Spread the butter cream. Freeze.

7. Spread the strawberry glaze. Unmoldand cut. Decorate with the fruits.

Your Notes

日本Courtesy All Japan Confectionery Association from PCG Magazine



21

Fraisier



Regional Showcase

Pandan St. Honore with Star Anise Chouxand Longan

Assistant Pastry Chef

Cortez550 Geary St

Namthip Paine

Puff Pastry

230g cold butter, cut into small cubes280g bread flour

6g salt135g ice water

1. Combine flour and salt together in afood processor.

2. Add 60g butter, pulse briefly until themixture forms large crumbs.

3. Add ice water, pulse until the doughforms into a ball.

4. Transfer to a lightly floured surface,knead into a smooth ball.

5. Cover and rest for 30 minutes.6. Flatten the remaining butter into a

square of 3/4” thick.

7. Roll out the dough in a cross shapethat’s large enough for the butter.

8. Place the butter in the center, foldover the sections of dough and flattenwith a rolling pin.

9. Roll, fold and turn the dough six times, chill for 30 minutes betweeneach rolling, a total of 3 hours.

10. Roll out an 8” circle and place on a

baking sheet, prick all over and chillfor 30 minutes.

Choux Paste

95g bread flour3g salt6g sugar55g unsalted butter

60g water60g milk 2 eggs2 star anise

1 egg, for egg wash5g milk, for egg wash

1. Sift the flour, salt and sugar together.

2. Heat the butter, water, milk and staranise over low heat until the buttermelts, increase the heat and bring toa full boil. Discard star anise.

3. Add the flour mixture, remove from

the heat and stir until the mixture

forms a smooth paste. Allow to cool

for 5 minutes.

4. Add 2 eggs, one at a time, beat until

smooth.

5. Use a pastry bag and plain tip #6 to

pipe a broad spiral onto the puff

pastry base, brush with egg wash and

bake at 400ºF for 25-30 minutes.

6. Pipe small choux buns on a separate

baking sheet and bake at 425ºF for 10

minutes, then at 350ºF for 5-10

minutes.

Créme Chibouste

270g milk

4 egg yolks

250g sugar

30g cornstarch

3 sheets gelatin

5g pandan extract

4 egg whites

90g water

1. Make a pastry cream with milk, egg

yolks, 50g sugar and cornstarch.2. Bloom the gelatin, then whisk into

the pastry cream. Add the extract and

let it cool.

3. Use the remaining sugar, water and

egg whites to make an Italian

meringue.

4. Fold the meringue into the pastry

cream. Let it set for 10 minutes.

5. Use 1/4 of the cream in a pastry bag

and plain tip #3 to fill each choux bun.

6. With the remaining cream, use apastry bag and Saint Honore tip to

pipe over a puff pastry base.

Caramel & Spun Sugar

400g sugar

120g water

14g glucose

Your Notes

1. Cook sugar, water and glucose to

320ºF.

2. Remove from the heat and shock in

an ice-bath for 30 seconds to halt thecooking process, then remove.

3. Dip the filled choux buns in thecaramel. Place on a baking sheet toharden.

4. Gripping two forks back-to-back inone hand, dip into the remainingcaramel and flick back and forth over

the rolling pin.

5. Gently gather up the strands and fold

them into a “spun sugar” ball.

Assembly 1. Dip the base of each choux bun into

the caramel and place on the pastry border.

2. Top the créme chibouste with longan.

3. Decorate your Saint Honore with the

spun sugar and star anise.

Bangkok曼谷



Pandan St. Honore withStar Anise Choux and Longan



Biscuit Base120g cookie chips

9g sugar powder

30g butter

1. Cut cookie chips into powder form and

mix with powder sugar.

2. Cook butter to 38ºC with double boiler and

mix with first mixture.

200g tropical fruit filling (put aside)

Assembly

1. Put biscuit base on the bottom of cake ring.

2. Cut sponge cake into a round shape a bit

smaller than the biscuit base and put aside.

3. Pour some mousse on the biscuit base then

pipe atop fruit filling, then add sponge cake

and close with mousse.

4. Add necessary decorations after frozen.


Regional Showcase

Subtropical Anise Mousse Cake

Chef

Buono RestaurantNo. 46, Guanghua RoadSan Zhong CityTaiwan R.O.C.

Hsu Chin Jen

Your Notes

Taiwan

台湾

Serving: 18 cakes

Sponge cake (40x60)16g castor sugar

85g water100g salad oil

1g vanilla water

250g egg yolk†

250g cake flour

335g egg white

166g castor sugar

Pinch cream of tartar

1. Mix castor sugar, water, salad oil and

vanilla water well.

2. Add egg yolk and cake flour step by step

and mix well.

3. Whip egg whites, castor sugar and cream

of tartar until they form soft peaks.

4. Mix with first mixture and spread on

baking tray.

5. Bake at 160/160ºC for 18 minutes.

Anise Mousse Cake150g cream cheese

50g castor sugar

50g egg yolk

35g dairy fresh cream150g vegetable fresh cream

150g dairy fresh cream

85g banana puree

50g passion fruit puree

35g water

9g gelatine sheet

25g anise liquor

1. Cook castor, egg yolks, 35g of dairy fresh

cream over double boiler to 75ºC and

mixed with soften cream cheese.

2. Cook banana puree, passion fruit puree

and water to 80ºC and mix with first

mixture. Leave to cool.

3. Whip vegetable fresh cream and dairy fresh

cream and mix with last mixture then pour

into mold.



Subtropical Anise Mousse Cake



Around The World

Amoretti 2008World Pastry Team

Championship

2008年度 Amoretti 世界西点团体锦标赛

Team USA

USA Entremet – White Chocolate Exotic Imagination

USA Showpiece



A week after the closing ceremonies in Beijing –Gold, Silver, and Bronze medals were once again

awarded to the best and most talented teams

Team Scores

in the world, but this time it was at the Amoretti® 2008 WorldPastry Team Championship. Hosted by Carymax, an eventproduction company based in New York, the event took place

at the Gaylord Opryland Convention Center & Resort inNashville USA on August 31 and September 1, 2008. TheAmoretti-sponsored event attracted teams from Belgium,China, Italy, Mexico, Russia, South Korea, as well as Japan

and Switzerland.Team USA took the Gold medal, captained by Laurent

Branlard, renowned Executive Pastry Chef at the Walt Disney World Swan and Dolphin Hotel, with teammates Stéphane

Tréand, Executive Pastry Chef at the St. Regis Resort, MonarchBeach, CA, and Dimitri Fayard, owner of Vanille Patisserie inChicago.

The Silver medal was won by Team Japan. Consisting of

Hideki Kawamura, Team Captain, Chef/Owner of PatisserieA Tes Souhaits, Tokyo; Koji Fujita, Pastry Chef, Hiro Coffee,Osaka; and Koichi Izumi, Pastry Chef, Salon de the Cerisier,Toyko.

Team Switzerland took the Bronze Medal. Members were:Guilano Sargenti, Team Captain, Head of Development,Confiseur Läderach, AG; Elias Läderach, ProductionDevelopment Confiseur Läderach, AG, Ennenda; and Fabian

Rimann, Chef-Patissier, Hotel Baur au Lac, Zurich.The teams competed creating masterful entremets, entremet

glacé, three different types of chocolate bon bons and petitsgateaux, a pastillage tray, and plated desserts, culminating with

the pieces de resistance: the Sugar Showpiece and the ChocolateShowpiece. During the grueling 13-hour long competition,pounds of sugar were sprayed, blown, spun, stretched, twisted,and decorated into unique delectable art forms all inspired

by the event theme “Imagination”.

USA 347 76 67.5 70.3 68 80.7 345 1054.5

ARTISTIC PLATED

DESSERT

BONBONS ENTREMET ENTREMET

GLACE

PETITS

GATEAUX

WORK TOTAL

JAPAN 335 48 50 61 68 62.7 336.5 961.2

SWITZERLAND 290.3 63.2 60 45 60 62.3 311 891.9

ITALY 272.8 51.2 52 76 77.3 58 303.8 891.1

BELGIUM 250 74.4 35.5 73.7 66 76.3 295 870.9

SOUTH KOREA 232 47.2 46 47.3 52 46.7 238.8 710

CHINA 146.2 -4.4 31.7 37 -3.3 38.5 270.2 515.9

MEXICO 112.5 28 15.7 41.5 40 6 217 460.7

RUSSIA 92 33.6 27 35 32 -9.5 195.8 405.9

这次锦标赛由总部设在纽约的赛事策划公司Carymax主办，于

2008年8月31日至9月1日，在美国纳什维尔Gaylord Opryland会

展中心度假村举行，锦标赛吸引了来自比利时、中国、意大

利、墨西哥、俄罗斯、韩国，以及日本和瑞士的糕点制作团

体参赛。

由 Laurent Branlard – 沃尔特.迪斯尼世界天鹅与海豚酒店著

名的糕点主厨率领的美国队获得金牌，他的队友还包括：加

拿大Monarch Beach圣瑞吉斯度假村酒店的糕点主厨Stéphane

Tréand，以及芝加哥香草园法式蛋糕店店主 Dimitri Fayard。

银牌由日本队获得。参赛队员包括：东京Patisserie A Tes

Souhaits主厨兼店主，队长河村秀树（音译）、大阪Hiro咖啡

店糕点师藤田浩二（音译），以及东京 Salon de the Cerisier

糕点师泉耕一（音译）。

北京奥运会闭幕式刚结束一周 – 金、银、铜牌再次被

授予全世界最顶级、最有才能的团体，不过，这一次不是奥运会, 而是 Amoretti 世界西点团体锦标赛。

Team China Entremet Glace



Around The World

“It is a triumph for Singapore to come in first amidst suchstrong competitors. The team did very well,” said jury memberChef Pang Kok Keong.

“I am very happy and honored that we have won. It was atruly exciting competition, every team was excellent,” said Chef Hoi, team captain of the Singapore team. “I have only three years of experience in pastry. To many experienced pastry chefs,

I am only a beginner. So I am proud to have the goldenopportunity to represent Singapore in World Pastry Cup 2009!”

This second edition of the biennial competition, held inconjunction with the biennial Food&Hotel Asia 2008, attracted

the participation of 10 Asian teams (up from seven at theinaugural Asian Pastry Cup 2006). This year, teams from China,India, Indonesia, Malaysia, Mauritius, The Philippines,Singapore, Sri Lanka, Taiwan and Vietnam competed for the

top spots.

为期两天的刺激紧张赛事过后，西点世界杯主席兼创

始人 Gabriel Paillasson 先生于4月24日正式宣布新加坡代表队成为2008西点亚洲杯冠军。台湾代表队和中在国代表队则在众多支持者的喝彩声中分别摘得亚、季军头衔。

比赛现场人头济济，掌声雷动。Paillasson 先生在颁奖典礼上

出乎意料地宣布:“由于本届参赛者的卓越表现，我将破格选出

四支获胜队伍。”按照大赛原先的规则，只有排名前三的代表

队才能参加明年在法国里昂举办的西点世界杯。技艺高超的马

来西亚代表队成为了特别选定的第四支参赛队。听罢 Paillason

先生的决定，热情高涨的西点行业支持者们欢呼致意，颁奖典

礼现场立刻充溢一股暖暖的同行情谊和骄傲之情。

由 Hoi Kuok I 大厨和 Ng Chee Leong 大厨领衔的新加坡代表

队以盘装甜点、裹有家庭风味榛子杏仁糖及覆盆子沙冰的精致巧克力球、名为“极乐巧克力小点”的巧克力蛋糕及名为“邂

逅”的主题类糖果巧克力作品赢得了10位专业评审的青睐。其

中，“极乐巧克力小点”同时夺得“最佳巧克力蛋糕”特别奖。

以上四件作品凭借其口味、质感、外观及原创性赢得了广泛

的称赞并拿下高分。这已是新加坡代表队第二次称霸西点亚洲

杯了。

“能战胜这么多强有力的对手而拔得头筹对新加坡代表队而

言确实是一种胜利。他们干得非常棒。”评审团成员 Pang Kok

Keong 大厨点评道。




Held every even-numbered year, the World Pastry Team

Championships feature teams of three pastry chefs, eachcompeting over a course of two days for the first place cash prizeof $50,000, with a total of $100,000 handed out among the top

three medaling teams.Highly acclaimed judges from around the world awardedpoints in three categories based 30% on artistry, 30% onformulation/technique, and 40% on dégustation (quality of flavor, taste). Training for months like tri-athletes, teams strived

for perfect execution in all three areas with precision timing.Team USA’s Sugar Showpiece stood a heart-stopping seven

feet tall with swirling strands of amorphous blown sugar,resembling a highly polished glass sculpture with detailed images

of frogs, flowers, faces, and floating bubbles. The extraordinary Chocolate Showpiece, also seven feet tall, was replete with colorfulrealistic butterflies, hummingbirds, and enchanting faces.

瑞士队获得铜牌。参赛队员包括：Confiseur Läderach 股份公

司开发部主管兼队长Guilano Sargenti、来自Ennenda Confiseur

Läderach 股份公司生产开发部的 Elias Läderach，以及苏黎世

Baur au Lac 酒店糕点主厨Fabian Rimann。

各参赛队在甜点制作、entremet glacé、三种不同口味的巧克力

糖和petits gateaux 、糖艺展示、盘装甜点上展开角逐，比赛的高潮

是糖艺摆设和巧克力摆设。在这场持续13个小时的激烈竞赛中，

参赛队员们通过喷洒、吹制、捻丝、延展、扭曲、装饰等高超技

巧，将数磅砂糖瞬间变成美味可口的艺术品。本次大赛的灵感取

自 “想象力” 这一主题。

世界糕点制作团体锦标赛在每个双数年份举行，每个参赛队由

3名糕点师组成，每一名糕点师花费2天时间制作一道点心，获得

第1名的参赛队将获得现金5万美元的奖励，获得前三名的参赛队

将获得总额高达10万美元的奖金。

赞誉全球的评委根据参赛队在三种领域的不同表现打分，艺术

性30%、造型/技巧30%，以及味道40%（质量、口味）。就像铁

人三项选手需要经过数月的训练一样，为了在全部三项领域中取

得完美的发挥，参赛队必须精确计算，合理分配参赛时间。

美国队的糖艺摆设令人叹为观止，他们将砂糖吹制成一座7英

尺高、晶莹剔透的工艺品，作品外观宛如一座经过高度抛光的玻

璃雕塑，上面雕刻着精致的图案，有青蛙、花朵、肖像和漂浮的

气泡。还有一座出色的巧克力摆设，也是7英尺高，上面布满了

色彩斑斓、栩栩如生的蝴蝶、蜂鸟和迷人的肖像。

作为上一届比赛的优胜者，对这次比赛，美国队队长Laurent

Branlard 感到有些压力，因为比赛又是对他的本领进行的一次考

验。他说: “和第一次参赛相比，这次比赛更使我紧张。人们对金

牌获得者往往抱有很大期望。另外，作为队长，我还要负责管理

和后勤工作，这更增加了我的紧张感。”

当被问及在创作这部惊人的作品时，美国队的灵感来自何方，

Laurent 透露，科幻小说家 Jules Verne 儒勒.凡尔纳起到了关键作用:

“这次大赛的主题是‘想象力’，于是我们开始思考，人们的梦想究

竟是什么？很快，我们想到了海底航行和海底生活，因为我们小

时候都读过Vingt Mille Lieues Sous Les Mer（海底两万里），我

们的创作理念就来自这本小说。”

Around The World

Japanese Plated Dessert

USA Entremet Glace – Imagination Yuzu-Raspberry

Jack and Maral Barsoumian from Amoretti



Around The World

As a previous winner, Team USA Captain Laurent Branlard

felt the pressure of once again putting his skills to the test, “thistime around was certainly more nerve raking then my first event.As a gold medalist, people expect a lot. Additionally, as Captain,there are managerial and logistical responsibilities that compound

the day to day anxiety.”When asked about Team USA’s inspiration for their

extraordinary showpieces, Laurent revealed that science fictionnovelist Jules Verne played a pivotal role, “with the theme of

‘Imagination’ we all started to think about what people dreamabout? It quickly came to us that high on the list are flight andliving under the ocean. Since we all had read Vingt Mille LieuesSous Les Mers (20,000 Leagues Under the Seas) as kids, we

conceptualized our showpieces with that novel in mind.”However, Team USA’s decisive victory didn’t come without

drama. Early after the start of Day 1, the Belgium judge calledinto question a portion of Team USA’s pastillage. After a lengthy

discussion among the judging panel and organizers, Team USAwas given the green light to continue. To make matters worse,on Day 2, Team USA encountered a faulty oven. But, as trueprofessionals, the three chefs soldiered on and presented all their

creations in a timely fashion.As is the case in many international pastry competitions,

degustation (taste) proved to be the ultimate differentiator forTeam USA who bested the competition by a wide margin in that

category. Quick to give credit where credit is due, Captain Laurentacknowledged his team’s use of top of the line products. “I’mconfident that Amoretti’s superior flavorings and pastry ingredients contributed to our team taking Gold.”

Amoretti, proud sponsor of the National and World Pastry Team Championships, are also leaders in manufacturing world-class pastry ingredients, supplying to renowned patisseries,

chocolatiers, ice creameries, five-star hotels, restaurants, gourmetcoffee chains, Fortune 500 industrial bakeries, as well aspresidential & royal palaces throughout the world.

Next year the National Pastry Team Championship movesback to Arizona.

不过，美国队这次决定性的胜利也充满了戏剧性。第1天，比

赛开始没多久，一名比利时评委对美国队糖艺摆设的一部分提出了质疑。经过评委会和主办方的长时间讨论之后，美国队获得了

继续参赛的许可。更糟的是，第2天，美国队的烤炉出了故障。但

是，作为真正的专业人士，三位糕点师不畏艰难，坚持不懈，最

终，准时地向评委们展示出了他们的杰作。

与许多国际级的糕点制作大赛一样，在Degustation (味道)这一

富有决定性的最终环节上，美国队以高分遥遥领先。谈及高分胜

出的关键所在，队长 Laurent认为，是团队使用了顶尖原材料的缘

故，他说：“我很自信，Amoretti的糕点原材料风味是一流的，正

因为这样，我们才能获得金牌。”

Amoretti这次荣幸地成为全国糕点制作团体锦标赛的赞助商，

同时,他们也是世界级的糕点原材料制造商，以及全世界诸多知名的法式蛋糕店、巧克力生产商、冰淇淋制造商、五星级酒店、餐

厅、美食咖啡连锁、世界500强面包房，以及总统官邸、皇宫的原

材料供应商。

明年的全国糕点制作团体锦标赛将于前举办地拉斯维加斯举

行。

JapaneseEntremet

Glace

Jeong Sang Kyun – Korea

Laurent Barnlard – USA

USA Petit Gateaux

JapaneseBonBons

Jeong Sang Kyun – Korea



Congratulations to the

winning Team in Nashville World Pastry Team Championship 2008

GOLD MEDAL

Felchlin Switzerland congratulate Team Branlard – Laurent Branlard, Dimitri Fayard and Stéphane Tréand – on winningthe gold medal at the 2008 World Pastry Team Championship in Nashville.

For more inormation on distribution in Asia-Pacifc visit

www.elchlin.com



Around The World

White Chocolate Exotic Imagination(Entremet) Courtesy of Team USA. Image page 26

Sable250g butter130g almond flour230g cake flour130g confectioner sugar70g feuilletine

1. Mix soft butter with confectioner sugar.2. Add the cake flour and almond flour.

3. Slowly mix in the feuilletine.

4. Roll it out to 3mm.

5. Bake at 300ºF for 12 minutes.

Coconut Nougatine200g sugar4g nh pectin125g glucose200g butter200g shredded coconut

1. In saucepan melt butter and glucose.

2. Add the sugar and pectin.

3. Slowly mix in the coconut

4. Pour over sheet pan and bake at 350ºF for 12 minutes.

Coconut Lime Dacquoise95g almond flour95 shredded coconut155g confectioner sugar200g egg whites45g sugar5g lime zest

1. Make a French meringue with the egg whites and sugar to soft

peak.

2. Add the lime zest and fold in the almond flour, confectioner

sugar and coconut.

3. Spread over sheet pan and bake at 350ºF for 9 minutes.

Raspberry Gelee500g raspberry puree100g sugar12g nh pectin40g lemon juice

1. Bring raspberry puree,sugar and pectin to 104ºC.

2. Add the lemon juice.

Exotic Coulis600g exotic fruit puree35g sugar2g vanilla bean45g water8g gelatine

1. Bring to a boil the puree, sugar and vanilla bean.

2. Add the bloomed gelatine.

Exotic Cremeux 500g exotic fruit puree

250g heavy cream155g sugar240g yolks6g gelatine30g water

1. Bring to a boil the puree and cream.

2. Pour over the mixture yolks and sugar.

3. Proceed to a créme anglaise.


White Chocolate Mousse170g water

50g 0% milk powder170g yolks40g glucose450g milk 5g vanilla bean300g yolks30g gelatine150g water1100g white chocolate1240 heavy cream

1. Pour the yolks in a mixing bowl.

2. Bring water, 0% milk powder and glucose to a boil.

3. Pour over the yolks and let it whip to ribbon stage.

4. Make a créme anglaise with the milk, vanilla bean and yolks.

5. Add the gelatine and pour over the white chocolate.

6. Add the whipped cream to the white chocolate mixture.

7. Slowly fold in the whipped yolks.

Caramel-Exotic Glacage720g sugar700g cream540g exotic puree90g cornstarch95g water30g gelatine150g water

1. Make a dry caramel using the sugar.

2. Deglaze with the warm cream.

3. Add the warm exotic puree.

4. Mix the water with cornstarch and add it to the mix.

5. Bring to a boil and add the bloomed gelatine.



5 2 3 8 - w w w . f b

d . b e

dobla.comDOBLA BV, The Netherlands

We have distributors all over South East Asia/Pacific.Please check our site to find your local distributor: www.dobla.com

Recipe made by

Biaggio Settepani, owner of

‘Bruno’s Bakery’. Bruno used the DoblaCoffee cup, Twister dark/orange and

Mini Forest Shaving dark.

INNOVATION IN

CHOCOLATE

V isit t he Dobla st and 19-23 oc tober in P ar is, F r anc e Booth number : 5A P 156

WORLD PASTRY TEAM

CHAMPIONSHIP

Associate member of:



Around The World

Imagination Yuzu-Raspberry(Entremet Glace)Courtesy Team USA. Image page 29

Coconut Nougatine200g sugar

4g NH Pectin125g glucose200g butter200g shredded coconut

1. In saucepan melt butter and glucose.

2. Add the sugar and pectin.

3. Slowly mix in the coconut.

4. Pour over sheet pan and bake at 350ºF for 12 minutes.

Coconut Lime Dacquoise95g almond flour95g shredded cocut

155g confectioner sugar200g egg whites45g sugar5g lime zest

1. Make a French meringue with the egg whites and sugar tosoft peak.

2. Add the lime zest and fold in the almond flour, confectionersugar and coconut.

3. Spread over sheet pan and bake at 350ºF for 9 minutes.

Raspberry Coulis240g raspberry puree100g sugar15g trimoline20g litchi alcohol1g rose compound

1. Bring raspberry puree, sugar and trimoline to a boil.

2. Add the litchi alcohol and rose compound.

Pistachio Parfait100g sugar35g water100g yolks80g pistachio puree350g heavy cream

1. Whip the yolks in a mixing bowl.

2. Bring the sugar and water to 118ºC and pour over the yolks.

3. Whip until I the mix reaches 50ºC.

4. Add the pistachio and the whip cream.

Raspberry Sorbet220g water120g sugar45g atomized glucose5g sorbet stabilizer

500g raspberry puree10g lemon juice

1. Boil together the water, sugar, atomized glucose and sorbetstabilizer.

2. Let it mature for 2 hours.

3. Mix in the raspberry and lemon juice.

4. Run thru the ice cream machine for 7 minutes.

Yuzu Ice Cream

1150g milk 420g cream50g trimoline90g 0% milk powder95g atomized glucose120g yolks375g sugar5g ice cream stabilizer5 grams monostearate400g yuza juice15g yuza zest

1. Bring to a boil the milk, cream, trimoline, 0% milk powder,atomized glucose and yuzu zest.

2. Mix together the yolks with the sugar, ice cream stabilizerand monostearate.

3. Proceed to a créme anglaise.

4. Let it mature overnight.

5. The next day strain out the yuzu zest and add the yuzu juice.

6. Run thru the ice cream machine for 7 minutes.

Mango Glacage200g sugar100g water145g mango puree50g apricot puree17g cornstarch20g water6g gelatine30g water

1. Boil together the water, sugar, mango and apricot puree.

2. Mix the water with the cornstarch and add it to the boilingsyrup.

3. Bring it to a boil.


Green Chocolate Spray

300g white chocolate200g cocoa butter15g green chocolate coloring

1. Melt the white chocolate and cocoa butter.

2. Add the green chocolate coloring.

Team Japan



Korean Entremet



Ben’s Lab

Publisher’s Note: Ben Roche is the pastry chef at Moto

Restaurant in Chicago. Fascinated with science after

discovering Alka Seltzer “bombs” as a kid, Ben’s approach to

pastry is unconventional, to say the least. In addition to his

pastry chef duties, chef Roche also runs Roche Original

Concepts LLC, an organization focused on food design,

product development, and creative consultation.


Welcome to Ben’s Lab, where science, food and fun come together to beanalyzed. Today, I am using a class IV CO2 gas laser to see what happenswhen I blast some food at upwards of 2,800 degreesºF. The results aredramatic and tasty. The intense aroma and flavor enhancement of vanillawhen vaporized is very powerful. By blasting it with such a high temperature,the solid (vanilla bean) turns directly into a gas and there is no burned orcharred notes.

Lab Notes:

• When dripping liquids into liquid nitrogen, avoid clumps of pelletsfreezing together by adjusting the flow of the separatory funnel to a slow single drip. A hand-held squeeze bottle can also be used if separatory funnel is unavailable.

• In this particular dish, I garnished a vanilla creme brulee with a warmblueberry sorbet and a crunchy “praline” of blueberries and lavender.Feel free to utilize any flavor combination desired.

Equipment Needed:

BlowtorchSmall metal mixing bowl of sugarSmall angled spatulaRed wine (Bordeaux) glassCO2 class 4 laserSeparatory funnelMetal strainer1 quart containerInsulated container for liquid nitrogenLab ring standBeam dump (to catch laser beam)Safety goggles

Vanilla beanLab forcepsRoot beer sorbet baseHeat stable crËme brulee custardMadiera wineIngredients/materials for garnish

欢迎来到Ben的实验室，这里是科学、美食与乐趣的完美结合。今天，我将

使用4级CO2气体激光器，以华氏2800度的温度照射一些食物。得出的结果将

是戏剧性的，也是美味可口的。试想香草在高温下挥发时散发出的浓郁芬芳吧。而且在如此高的温度下，香草直接气化，不会产生任何焦糊味。

实验室注意事项：

• 在液态氮中滴入液体时，通过调整分液漏斗的流量,每次只滴注一颗水滴，

这样可避免小球冷冻后凝结成块。如果没有分液漏斗，也可使用手提塑料

挤瓶代替。

• 在这道特别的菜肴内，我在法式香草焦糖炖蛋中加入温蓝莓雪芭和松脆的

蓝莓薰衣草 “胡桃糖” 做装饰。加入哪种风味的配菜任您选择。

Ingredient NeededVanilla beanRoot beer sorbet baseHeat stable créme brulee custardMadiera wineGarnish materials

所需配料：

香草豆

乐啤露雪芭原料

耐热法式焦糖蛋奶饼

玛德拉葡萄酒

装饰配菜

所需设备：

吹管小型金属砂糖混合碗

小角度刮铲

(波儿多)红葡萄酒杯

4级CO2气体激光器

分液漏斗

金属过滤器

1 夸脱容器

保温容器，用来放置液态氮

实验室环架

束流收集器 (捕捉激光束)

安全护目镜

香草豆

实验室专用钳

乐啤露雪芭原料

耐热法式焦糖蛋奶饼

玛德拉葡萄酒

装饰配料/材料



1. 2.

1. Fill insulated dewar with liquid nitrogen

and position separatory funnel above

2. Fill separatory funnel with root beer sorbet

3. Drip slowly into dewar of liquid nitrogen

4. Drops should freeze separately in the liquid

nitrogen, not in clumps

5. Strain out with metal strainer, transfer

to small metal container in freezer, allow

to temper in freezer for at least 1 hour

before use

6. Coat top of custard with sugar7. Brulee sugar with blowtorch, until

caramelized

8. Place caramelized custard on plate

3.

4. 5.

6.

7. 8.

1. 在保温杜瓦瓶内倒入液态氮，在瓶子上方放置分液漏斗。

2. 将乐啤露雪芭倒进分液漏斗。

3. 使乐啤露雪芭慢慢滴入保温杜瓦瓶的液态氮中。

4. 水滴应在液态氮中一滴一滴地冷冻，这样就不会结块。

5. 用金属过滤器过滤后，装入小金属容器内，放冰箱冷冻，使用前，至少提前1小

时从冰箱中取出。

6. 在蛋羹顶端涂上砂糖。

7. 用吹管将砂糖吹制成焦糖。

8. 将焦糖蛋羹装盘。



Ben’s Lab

9. Safely position CO2 laser to point into beam disposal unit

10. Position a vanilla bean to stand upright in the line of the laser

beam

11. Using laser at half power, vaporize vanilla bean, trapping smoke

in glass

12. Cover brulee custard with smoked glass (for vanilla vapor

infusion)

13. After 3-5 minutes, uncover glass from brulee, pour madiera in

glass and add a spoonful of rootbeer sorbet drops

14. Place dollop of puree, cream, warm custard, etc. next to brulee

15. Garnish créme brulee custard with accompaniment of choice

(perhaps something ‘oh-so-delicious’)

9. 10. 11.

12. 13. 14.

15.

9. 将CO2激光器放置在安全位置，对准射线处理装置。

10. 将香草豆垂直放置在激光束照射之处。

11. 使用半功率激光，使香草豆蒸发，玻璃杯中产生烟雾为止。

12. 给焦糖炖蛋羹盖上带有烟雾的玻璃杯（为灌注香草蒸气）。

13. 3-5分钟后，将玻璃杯从焦糖炖蛋羹上取下，在杯中倒入玛德拉葡萄酒，加入一调羹乐啤露雪芭。

14. 将果泥、奶油、热蛋奶饼等材料放在旁边。

15. 在法式焦糖炖蛋旁边放上任意配菜点缀（美味可口的食物

均可）。



and wrapped half way around the building. I tried to wait patiently,

but of course I was filled with excited anticipation of the feast thatawaited my eyes. I was not disappointed. The exquisitely presentedpastries and sweets were treasures indeed, and I knew I was in for atreat as I watched the sales staff pack and artfully wrap my selectionwith professionalism and care. Yes, I dropped a small fortune, but theexperience alone was worth it and I came out of the store grinning likea child at Disneyworld.

As humans, we delight in our sensory experiences, and as bakersand pastry chefs, we embrace these senses whole-heartedly. And whilethe final test is certainly the taste, the first test we need to pass is mostdefinitely a visual one. Our challenge is to create something out of theordinary that deserves a second look... a second glance... a secondthought of, “That’s beautiful – I wonder what it tastes like?”

Most first-time customers rely solely on their eyes when purchasing,so it makes perfect financial sense to invest in your presentation. I havemade it somewhat of a mission of mine to encourage bakers to honorthe beauty of their craft with a little extra decorative detail. It immediately sets your breads apart from the competition and offers your customersa unique product with individual flair. (And with flour prices at recordhighs, the beauty of the bread makes the increased cost of a buying aloaf a little easier to swallow!)

So, try working a little decorative dough into your schedule andexperiment with shapes, techniques, and packaging. Give your customersthe gift of a little extra beauty and care and who knows, maybe yourline will grow out the door and down the building, too!

For more information and ideas, please visit www.breadhitz.com.

n my last trip to Europe, I had the wonderful opportunity to visit the famed pastry shop of Pierre Hermes. As Iapproached, I saw that the line of people went out the door

Publisher’s Note: Ciril Hitz is the Department Chair for

the International Baking and Pastry Institute at Johnson &

Wales University in Providence, Rhode Island. He has been

recognized both nationally and internationally with numerous

awards and accomplishments. Ciril recently published two

DVD series: Bread Art and Better Bread. His upcoming book,Baking Artisan Bread , is due for released in October 2008.

More information on Ciril and his work can be found on his

web site: www.breadhitz.com.


Dressing up Bread withDecorative Dough

装饰面团：给面包披上美丽外衣

我试着让自己耐心，尽管心中充满热切期盼，等待着一场盛宴的

到来。Pierre Hermes 没让我失望。这些排列精致的糕点和糖果的

确宛如珍宝，当售货员以专业的态度替我精心包装糕点时，我早

已迫不及待想美餐一顿了。是的，我花了一小笔钱，但这笔钱花

的值得。我咧着嘴，笑着走出店门，宛如一个在迪斯尼乐园玩耍

的孩童。

作为人，我们用各种感官来体验快感，作为糕点师，我们

更是全心拥抱这些感觉。毫无疑问，考验的最后一关是味道，而

我们作品需要过的第一关，却是视觉上的一关。我们所面临的挑

近我去了一趟欧洲，并有幸亲临著名的 Pierre Hermes

糕饼店。当我走近店面时，只见买糕饼的顾客排成了

长龙, 从店门口一直延伸到街边, 包围了半幢建筑物。最

Artisan Baker

战是创造出非同寻常的糕点，让人们禁不住看第二

眼。而看过后，他们会好奇: 这简直太美了。

味道究竟怎么样呢？

大多数顾客在第一次购买时，仅依赖视觉

上的感受挑选产品，因此，加大在糕点外观上的投

资，从经济角度上说是很划算的。鼓励烘焙师们注

重作品的美观，在细节上增加一点装饰性，这几乎

已成为我的使命。因为这样做，将使您的面包从竞

争中脱颖而出，为顾客提供具有强烈个人风格的产

品。(随着面粉价格创出历史新高，购买一块面包

的花费也相对增加，这时候，面包的美观程度将使

顾客觉得这笔钱花得并不冤枉。)

所以，将装饰面团列入您的时间表，并在

外观、技巧和包装上进行试验吧。在产品中加入一

点点美观，给您的顾客一个惊喜。可能下一次, 您

的店门口也将排起长龙。谁知道呢！

欲知更多信息和创意, 请访 www.breadhitz.com。



Dip into our milk chocolate palette and unleash your creativity.

The milk chocolate collection. Your creative ta lent cannot be sati sf ied with just one color.That’s why we’ve broadened our horizons so you can broaden your palette of fla vors. Our new rangeof milk chocolate couvertures offers you a wide variety of tastes, textures and colors. Now you cancreate your recipes using creamy cocoa, aromas with subtle touches of biscuity caramel, flavorfulfondant and creamy and caramely notes.

www.valrhona .c om



Artisan Baker

Decorative Dead Dough Syrup

Ingredients Metric Pounds %

Granulated Sugar 980g 2# 2.5 oz 100

Water 950g 2# 1.44 oz 97

Glucose 350g 12.34 oz 35

1. Boil water.

2. In a separate clear bowl or container, combine sugar andglucose.

3. Scale boiling water to desired weight.

4. Pour the boiling water into the sugar/glucose mixture andstir until all of the crystals have dissolved.

5. Store at room temperature for up to one week.

*This formula will be enough syrup for 31

/2 batches of deaddough.

1. 将水煮沸。

2. 单独拿一个清洁的碗或容器，倒入砂糖和葡萄糖混合。

3. 称量出需要的沸水。

4. 将沸水倒入砂糖和葡萄糖的混合物中并搅拌，直到所有结晶

融化。

5. 储存在室温下最长一周。

*由此配方制作的糖浆适用于三又二分之一批次生面团。


Whole wheat flour 750g 1# 10.4 oz 75

Light Buckwheat Flour 250g 8.81 oz 25

Decorative Dough Syrup 640g 1# 6.56 oz 64

白色生装饰面团


White Rye Flour 750g 1# 10.4 oz 75


Decorative Dough Syrup 460g 1# 46

Molasses 200g 7.05 oz 20

棕色生装饰面团


White Rye Flour 650g 1# 1 oz 65


Dark Chili Powder 100g 31/2 10

Decorative Dough Syrup 640g 1# 6.56 oz 64

红色生装饰面团

Method of Procedure for all Decorative Dead Doughs:

1. Combine the dry ingredients in a large bowl.

2. Add the syrup and mix together by hand with a plasticbowl scraper.

3. Add more syrup to achieve the desired consistency (similar

to marzipan).

4. Finish working the dough on the table until it feels smoothwith no dry spots.

5. Cover with plastic wrap.

6. Can be used for up to three days.

7. Bake in a convection oven at 320ºF until somecaramelization color is achieved.

8. Dough will be soft when removed from oven but willharden upon cooling.

全部生装饰面团的做法：

1. 将干燥原料倒入大碗中混合。

2. 加入糖浆后，用塑料刮刀手工搅拌。

3. 再加入一些糖浆，达到满意的浓稠度为止（与杏仁蛋白软

糖相似）。

4. 结束工作，将面团放置在桌子上，直到光滑、无干斑为止。

5. 用保鲜膜将面团包裹起来。

6. 最多可使用3天。

7. 将面团放入对流烤箱中，在 320ºF的温度下烘烤，直到出现

焦糖色为止。

8.面团拿出烤箱时会变软，但冷却后，会再度变硬。

装饰面团用糖浆

White Decorative Dead Dough

Brown Decorative Dead Dough

Red Decorative Dead Dough



2.1. 3.

5. 7.6.

1. Prepare the syrup. See formula. Cool before scaling it into the dough.

2. Mixing the dough by hand is the gentlest way of combing ingredients

without over-mixing them. It is okay to add more syrup to attain thecorrect consistency.

3. Once the dough comes together, finish the mixing procedure on thetable. Add a little flour if the dough feels too sticky. Wrap the dough

completely with plastic wrap to prevent any crust from forming.

4. When silkscreening, it is best to use plain dough to achieve the ideal

image contrast. Sheet the dough to the desired thickness and place

the dough on a completely flat surface. Warmed cocoa paste works

great for silkscreening since it does not set too fast during the process.

5. After silkscreening the image, use a regular cookie cutter to carefully

cut out the printed disc, making sure not to smear the image. Cut a

small hole at the top of the disc using a straight pastry tip and apply a decorative edge around the disc. Bake. Once cooled, spray the disc

with a food-grade shellac.

6. To marbleize the dough, take the desired colors and compress them

together while rolling them into a log. Once the desired thickness

has been achieved, give the log a twist.

7. Take the twisted dough roll and coil in a snail-like manner, then

compress it with your hand. Using a rolling pin, roll out until the

desired thickness is achieved (1/4” to 3/16” for this project).

8. Dust a precut piece of marbleized dough with some flour, then press

the dough into a springerle mold of your choice. Carefully removethe dough from the mold and re-cut the piece to the desired shape.

Bake and cool. Spray with a food-grade shellac.

1. 制作糖浆。方法参见配方。等糖浆冷却后，再进行

称量，并混入面团之中。

2. 用手轻轻地揉搓面团，使原料慢慢融入面团中，防

止揉搓过度。可以加入更多糖浆，使粘稠度适中。

3. 面团与糖浆融合后，结束揉面过程。如果面团粘性

太大, 可加入少许面粉。用保鲜膜将面团完全包裹，

防止结硬皮。

4. 丝网印刷时，最好使用无着色面团，以取得理想的

图像对比效果。将面团切成厚度理想的片状，置于

平面上。加热后的可可酱非常适合丝网印刷，因为

在印刷过程中，它的凝结速度不会过快。

5. 完成图像的丝网印刷后，用普通的饼干切割刀，仔

细地沿印刷面切割图案，注意不要损坏图案。在平

面顶端切割出一个小洞，使用直线型花嘴，在平面

周围制作一圈装饰边。烘烤。冷却后，在表面喷上

一层食品清漆。

6. 在面团上制作大理石花纹。取喜欢的颜色, 压紧后,

擀成圆木状。取得理想的厚度后，将面团扭转。

7. 将扭转后的面团卷成蜗牛壳状, 然后用手压紧。用擀

面杖碾压，直到取得理想的厚度为止 (本项目中，1

/4

到

3

/16

最合适）。8. 按规定切割一片大理石花纹面团，撒上一些面粉，

然后将面团压进圣诞茴香饼干的模具中。仔细地将

面团从模具中取出，再次切片，取得理想的形状。

烘烤并冷却。喷上一层食品清漆。

4.

8.



Nubai Rose

Grand Gateaux

Publisher’s Note: Kirsten Tibballs is one of

Australia’s most celebrated and internationally

respected pastry chefs. Specialising in chocolate

and patisserie, Kirsten is the Australian

Ambassador for Callebaut and Cacao Barry

Chocolate and she established the Savour

Choco la te and Pat i sser ie Schoo l in

Melbourne in 2002. For more information visit

www.savourschool.com.au

Ingredients

Boiron Raspberry PureeWhole raspberriesRaspberry LiquorRose WaterSao Thome Couverture 70%Dutch Cocoa Powder 22-24%Grenade Couverture 60%Star Fix Neutral Glaze

Equipment

Demarle Flexipan® Small and Large Cones (Ref 1083 & Ref 1103)

Set of Round CuttersAcetate SheetSilicon PaperSilpat® MatDisposable Piping Bag No. 9 Plain Round Piping NozzleDepositorAngled Palette KnifeSieve8cm Diameter Round Cake BoardsStarch Tray

Starch Mould

Vanilla bavaroise with a raspberry cream insert topped witha raspberry and rose water sugar crusted liquor finished onan almond dacquoise base.

This is one of my favourite shapes as it always looks elegant garnished in avariety of styles. I always enjoy this flavour combination and the texturalstructure is just as essential to me as the flavour.

玫瑰

将巴伐利亚香草与覆盆子奶油精心砌在杏仁蛋白酥皮底座上，

再淋上覆盆子和玫瑰砂糖酒。

这是我最喜欢的一种甜点，因为它在不同的风格下都同样的优雅。我喜欢它的

口味，而其外观造型也同样引人入胜。



Almond Dacquoise

155g Almond Meal200g Pure Icing Sugar50g Flour250g Egg Whites150g Caster Sugar

50g Blanch almonds (roughly chopped)30g Pure Icing Sugar (for dusting)

1. Whisk egg whites to a soft peak and slowly add the castersugar.

将蛋白搅打至中性发泡，慢慢加入细砂糖。

2. Allow the sugar to dissolve then remove from the mixer andfold in the sifted dry ingredients.

等砂糖融化，将其从搅拌器倒出，并拌入筛过的干粉。

3. Pipe onto prepared Silpat® mat.

将混合物倒在预先准备的硅垫上。

4. Bake at 170ºC for 15 minutes or until golden brown.

以170ºC的温度烘烤15分钟，或直到呈现出金棕色。

Vanilla Bavaroise

300ml Milk 12g Gelatine100g Sugar4 Vanilla Beans6 Yolks

600ml Semi Whipped Cream 35% butterfat

1. Make an anglaise by boiling the milk and vanilla, separately mix the egg yolks and sugar together and pre-soak thegelatine.

煮沸牛奶和香草，同时搅拌蛋黄和砂糖，并预先浸泡明胶。

2. Pour the boiled milk over the egg yolk mixture and whisk before placing the mixture back on the heat and stirringconstantly to bring it to 84ºC.

将沸煮后的牛奶倒入蛋黄混合物中并搅打，然后将混合物

放回炉上，继续不停搅拌以将温度控制在84 ºC.。

3. Strain the mixture and cool immediately to 35ºC beforefolding through the semi whipped cream.

过滤混合物，并迅速冷却至35ºC，然后调入半打发的奶油。

Raspberry Cream

100g Boiron Raspberry Puree30g Egg Yolks38g Eggs30g Castor Sugar38g Butter1g Gelatine Sheets

100g Raspberries

1. Combine all the ingredients, except the butter and gelatine.

将除黄油和明胶外的所有成分拌匀。

2. Bring to 85ºC stirring constantly, remove from the heat andthen add the pre soaked gelatine.

在85ºC下不停搅拌，从炉上取下，加入事先浸泡的明胶。

3. Sieve the mixture before adding butter.

过滤混合物并加入黄油。

Raspberry Liquor

250g Sugar

100g Water

115g Raspberry Liquor 60%

10g Rose Water

100g Sao Thome 70% couverture (for dipping)

1. Prepare wheat starch in a wooden tray and heat it to 80ºC.

将小麦淀粉放在木盘中，加热至80ºC。

2. Press into the starch with prepared shaped moulds and

continue to keep warm until needed.

将小麦淀粉压入预先准备的模具，保持在80ºC温度，直到需

要时才取出。

3. Boil sugar and water to 116ºC.

将砂糖和水沸混合并煮至116ºC。

4. Warm up a stainless steel bowl and pour the sugar mixture

once it has reached temperature into the bowl then pour thealcohol into the warm saucepan, then the alcohol over the

sugar.

将不锈钢碗加热，等温度适合时，倒入砂糖混合物，然后在

热平底锅中倒入酒精加热，再将酒精倒在砂糖上。

5. Pour this mixture back into the saucepan and repeat the

process back and forth three times.

将混合物倒回平底锅，将这一过程重复3次。

6. Then pour it into the depositor and fill the starch moulds.

然后将混合物倒入沉淀器，并填满淀粉模具。

7. Cover the top of the deposited liquor with additional sifted

starch heated to 80ºC.将筛选并预热至80ºC的淀粉覆盖在混合物上。

8. Leave for 1.5 hours then cover the starch tray with a flat tray

and flip over and leave for at least another 1.5 hours.

放置1个半小时，然后将一个平底托盘覆盖在淀粉托盘上，

翻转后，至少再放置1个半小时。

Glaze

240g Cream

50g Water

360g Sugar

100g Dutch cocoa powder 22-24%20g Grenade 60% couverture

11g Gelatine

100g Star fix neutral glaze

1. Boil cream, sugar and water and then add the cocoa powder

and star fix.

将奶油、砂糖和水沸煮，然后加入可可粉和star fix。

2. Boil again then remove from the heat and add pre-soaked

gelatine then strain over the couverture.

再次沸煮，然后从炉上取下，加入预先浸泡过的明胶，

过滤，置于巧克力涂层上。3. Whisk until all the couverture is combined then use the

glaze when it reaches 35ºC.

搅打至与所有巧克力层混合为止，然后在温度达到35 ºC

时，浇上糖浆，使表面有光泽。



Grand Gateaux

1. Prepare raspberry liquor according to recipe and pour the mixture

from the bowl to the saucepan three times to ensure it is thoroughly mixed without agitating it too much.

2. Deposit the raspberry liquor mixture into the prepared heatedstarch tray.

3. Remove the sugar crusted liquor from the starch and brush themto remove any excess starch.

4. Dip the sugar crusted liquor in crystallised Sao Thome couvertureto avoid it dissolving when inserted into the vanilla bavaroise.

5. Pipe the dacquoise base into 5cm discs on a Silpat® mat thensprinkle the top with roughly chopped almonds and dust withicing sugar.

6. When the raspberry cream has cooled to 35-40ºC, incorporate the

butter in pieces and emulsify.7. Place a piece of raspberry in the base of the small cone Flexipan®

then pour the raspberry cream at on top and freeze beforeunmoulding.

8. Pour the cool prepared vanilla anglaise onto the semi whippedcream and fold gently without over mixing.

1. 根据配方准备覆盆子酒，将混合物从碗中分3次倒入平

底锅，确保彻底混合，避免搅拌过度。

2. 将覆盆子酒混合物放置在预热的淀粉托盘内。

3. 将砂糖酒从淀粉中移除，用一把刷子，刷去多余的淀

粉。

4. 将砂糖酒滴在晶体状的Sao Thome巧克力层上，插入巴

伐利亚香草，防止砂糖酒融化。

5. 将蛋白酥皮奶油挤在硅垫上，呈5厘米的圆盘状，然后

撒上切碎的杏仁和冰糖。

6. 当覆盆子奶油冷却至35-40ºC时，加入切片黄油和乳

化剂。

7. 将一片覆盆子放在小圆锥法兰盘底部，然后在顶端倒上

覆盆子奶油，冷冻后，从模子中取出。

8. 将冷却后的英式香草倒入半搅打的奶油，轻轻搅拌，时

间不要太长。

2.1. 3.

5. 7.6.

4.

8.



10.9. 11.

13. 15.14.

12.

9. Pipe the vanilla bavaroise into the Flexipan® large cone and

smooth the mixture into the sides of the mould with a spoon toavoid air bubbles.

10. Place the frozen raspberry cream into the centre of the vanillabavaroise then pipe another thin layer of vanilla bavaroise on top.

11. Place the chocolate coated sugar crusted liquor into the next layerof vanilla bavaroise and cover with another layer of vanillabavaroise mixture.

12. Place the baked dacquoise onto the base and level it off with apalette knife then freeze the cones.

13. Crystallise white couverture and spread a thin layer on an acetatesheet. Cut rings to fit in layers on the cone to garnish. Cover thewhite couverture with a piece of silicone paper and another tray

on top to keep rings flat.

14. Take the frozen cones and place on a rack and ladle with preparedglaze. Remove from rack and place on individual boards.

15. Take prepared white couverture rings and place in sequentialorder on top of the cones and garnish with gold leaf.

9. 将巴伐利亚香草挤入大圆锥法兰盘，用调羹将混合物光

滑地涂抹在模具边缘，避免产生气泡。

10. 将冰冻覆盆子奶油放置在巴伐利亚香草的正中，然后在

顶端再倒上一层薄薄的巴伐利亚香草。

11. 将巧克力涂层砂糖酒外壳放置在下一层巴伐利亚香草

上，再覆盖上一层巴伐利亚香草混合物。

12. 涂抹烘烤后的蛋白酥皮奶油，用调色倒抹平，然后冷

冻。

13. 使白巧克力层结晶化，在醋酸质胶版上铺上薄薄的一

层。切成环状，以适应圆锥体层，起装饰作用。在白巧

克力层上覆盖一片硅纸，再覆盖上另一层托盘，保持环

形平整。

14. 将冷冻圆锥体取出，放置在架子上，舀出事先准备好的

糖浆浇注。从架子上取下，放在单独的板上。

15. 将事先准备好的白巧克力环，按顺序摆放在圆锥顶端，

加上一片金叶做点缀。



Bakery in Focus

By Karen SolomonPhotography by Michael Soo

25 years after its launch, Acme Bread Companycontinues to thrive. No multi channel marketing

initiatives. No bottom-line conscious managerial style.No cost cutting economization on ingredients or

manpower. What’s the secret? A sense of community.

From left:Doug Volkmer,Steve Sullivan

and Rick Kirkby

开业至今25年，Acme面包店依旧生意兴隆。不靠多渠道的

市场营销。不靠业绩驱动的管理风格。也不靠对配料或人员成

本的削减。他们成功的秘诀到底是什么？答案是，社区意识。



Organic goodness



Bakery in Focus

呢？坐落于伯克利San Pablo街和Cedar街的路口，Acme闲适松散

的店面与隔壁的休闲咖啡餐厅Fanny – Chez Panisse餐厅的分部，

以及Kermit Lynch – 美国最著名的葡萄酒经销商相映成趣。若您

不清楚您的目标 – 制作精良、古色古香的欧式艺术面包 – 您将永

远不会注意到这一当地美食史上的地标。

Acme虽名声远扬，行事风格却很低调，这正是烤出了Acme第一批面包的现任总裁Steve Sullivan和他的妻子兼联合创办人Susan

的完美缩影。Sullivan的父亲是一位业余葡萄栽培历史学家兼葡萄

酒爱好者，母亲是位出色的厨师– 他们都认识Alice Waters，也都

是她的餐厅– 伯克利Chez Panisse餐厅的常客。上世纪70年代，

Sullivan在伯克利大学上学时的爱好就是面包烘焙。他向一家餐厅

投了简历，并在那里当侍者。此间他对面包烘焙的兴趣越来越浓,

在朋友的帮助和建议下，他的面包手艺也愈发精湛。他回忆到：

“起先，我做的面包糟糕透了。然后，达到了可以下咽的程度。随

后，达到可以容忍的程度。最终，变成了诱人的美食。”

Sullivan的面包开始小有名气。1980年，他获选供应Waters的只

选用新鲜本地食材的著名厨房。1983年，Sullivan和妻子开设了

Acme面包店,他们的面包在湾区大多数食品市场和餐厅大受欢迎。

我们想要了解Sullivan对他获得的无数奖项和荣誉的看法，例如，

由“日落”杂志以及其他加州出版物颁发的荣誉奖，并不时被“纽

约时报”、“美食家”、“好胃口”以及其他全美新闻报刊提起，甚

至还参加了PBS电视台的“跟Julia烤面包”（儿童节目）。

简朴的古董招牌悬挂在一条布满了汽车修理厂和派对用

品商店的小街上。谁会想到招牌下就是近30年前在旧

金山湾区发起一场食品革命的传奇艺术面包店AcmeBay Area almost three decades ago, hangs back from the roadon an industrial warehouse on a street lined with auto (shopsand party supply shops. Acme’s laid-back presence, tucked intothe intersection of Berkeley’s San Pablo and Cedar streets, shareswalls with Café Fanny, the informal, food-conscious café offshootof restaurant revolutionary Chez Panisse, and Kermit LynchWine Cellars, one of the nation’s most celebrated distributors.

If you didn’t know what you were looking for — intensely wellcrafted, well-crusted artisinal loafs in the old European style —you would never notice this landmark in local culinary history.

Acme’s humble notoriety is an all-too-perfect reflection of the man who rolled out the company’s first baguettes, currentPresident and, with his wife, Susan, co-founder Steve Sullivan.Sullivan’s father was an amateur viticultural historian and wineenthusiast, and his mother was “quite a cook”. Both knew AliceWaters, as they were frequent customers of her growingrestaurant, Berkeley’s Chez Panisse. Sullivan’s bread-bakingbegan as a hobby while a student at UC Berkeley in the 1970s.

With a resume of restaurant jobs behind him, he served as busboy at the restaurant, but bread-baking became a serious hobby and, with a lot of help and advice from friends, his kneading

and rolling eventually gave rise to excellent results. “First, whatI made was terrible. Then it became edible. Then, tolerable. Andeventually, it became desirable,” Sullivan recalls.

he understated, antique signpost for Acme BreadCompany, the (legendary artisan bakery that helped

launch the real foods revolution in the San Francisco



And once it got good, in 1980, it became the housebread of Waters’ famed kitchen of locally-sourced freshingredients. In 1983 Sullivan and his wife opened TheAcme Bread Company and their bread quickly becamedesirable in many of the Bay Area’s most food-focusedmarkets and dining establishments. Ask Sullivan aboutany of his numerous awards and accolades — notoriety

recognized by Sunset Magazine and a number of otherCalifornia publications, regular mention in The New York Times, Gourmet, Bon Appetit, and other nationalpress, an opportunity to bake on The PBS show Bakingwith Julia Childs to name just a few — and he shyly glances down at his flour-dusted suede boots. “It’s always

nice to hear that people like what you do,” he gets out.Though it seems to pain him to say.

而他只是腼腆地瞥了一眼他那双沾着面粉的麂皮靴，平淡

的说到，“听到人们说，他们喜欢你做的事，我总是很高

兴。”

我们采访的Acme旗舰店既是面包房，同时也是零售店 ,

提供给顾客选择的品种有50多种。货架上摆放着幽雅的、

带有叶子装饰图案的*迷迭香*面包、经典小麦面包（和法

式面包并列，是这里最畅销的产品）、草药切片面包、由

谷物制成的“upstairs面包”, 还有柔软的甜点和糖果，如肉桂

切片和苹果馅饼。这里的时令产品还包括pannetone面包、

南瓜面包，或安息日白面包。要想购买这里的产品，常需要排队。特别是周末的上午，这里的各式面包、面包卷、

甜点、羊角面包等等，吸引了无数有耐心的忠实顾客，在

门口排起了长龙。（可能是因为Acme的新鲜面包和甜点与

Fanny餐厅的咖啡与户外雅座之间的搭配是如此完美。）

Acme的成长是如此迅速，很快，最初的店面就显得狭

小了。顾客对面包的需求不断增长，店面急需扩充。

Sullivan说，他无法统计出店里烘烤过的面包数量，尽管他

曾总结出一份报告，店里每年消耗大约350万磅有机面粉。

1989年，公司成立6周年后，Sullivans夫妇和两名长期雇员

Rick Kirkby与Doug Volkmer开设了第二家店铺，不过，那

里只经营面包烘焙业务，今年，他们又增加了一处店面，

如今，Acme的规模是原先的9倍，而最初的店面只有1500

平方英尺。随着第二家门店在南湾和硅谷的业务量不断增

长，很快，第三家店铺在山景城诞生了，Acme再次允许长

期雇员以业主兼经理的身份购买公司的门店。2004年，当

旧金山的“美食橱窗” – 渡轮大厦市场在市场大道上开业时,

Acme开设了他们的第四家面包房和第二家零售店。如今，

Sullivan可能依旧无法统计店里究竟烘烤过多少块面包，但

他却可以宣布：Acme每年的盈利可达1200-1500万美元。

值得注意的是，在Acme面包店的成长过程中，和Chez

Panisse餐厅相似，经营者的整个事业建立在向大多数市场

和数以百计的餐厅，如Chez Panisse餐厅、Michael Mina、

Bay Wolf 和Zuni咖啡厅进行零售的基础上，而在市场、广告、公共关系，或销售方面，从没有花过一分钱。尽管

Acme有个网站 www.Acmebread.com, Sullivan却认为，他们

并不需要网站，他说：“我们只是把它当作一项任务。”

Acme的面包一直以其始终如一的正宗风味，以及美味的材

质著称。

“我们的最大目标和最高成就，

是满足社区内民众的需求。很多人想要收购我们，但我们没有兴趣。”



seems to pain him to say.The flagship location we visited is both bakery and retail

shop, brandishing its selection of daily varieties from a menuof 50 possibilities. The baker’s racks are decked with an elegant,leaf-patterned “rosemary ladder” fougasse, the classic pain aulevain (the biggest seller, along with baguettes), herb slabs, thegrainy ”upstairs bread”, and even tender pastries and sweets,

such as flaky cinnamon twists and apple tarts. Seasonal offeringsmight also include pannetone, pumpkin bread, or the weekendchallah. There’s always a wait, and on weekend mornings, thebread, rolls, pastries, croissants, etc. attract a lengthy line of good-natured devotees. (Perhaps this is because Acme’s fresh-bakedeverything pairs so perfectly with Café Fanny’s

excellent coffee and outdoor seating.)Acme’s operation quickly outgrew the

capabilities of this initial location. Demandfor their bread soon required more space.Sullivan claims that the number of loavesbaked is never precisely tallied, though hedoes report cooking up approximately 3.5

million pounds of organic flour a year. In1989, six years after the company’s initiallaunch, The Sullivans, along with two long-time employees, Rick Kirkby and DougVolkmer, opened a second, baking-only,facility that, with its most recent additioncompleted this year, is now nine times the

size of the original 1,500 square foot facility.Growing deliveries of bread to the area’sSouth Bay/Silicon Valley from this second location laternecessitated a third bakery in Mountain View, which Acme againaccomplished by allowing long-term employees to buy into the

company as owner-managers. And when San Francisco’s culinary showcase, the Ferry Building Marketplace at the foot of MarketStreet opened up in 2004, Acme opened up a fourth bakery andsecond retail storefront. Today, Sullivan may not be able to counthow many loaves the bakery turns out, but he acknowledges thatAcme brings in $12-$15 million a year.

Clearly, business is booming. “We can’t take on any new

customers, but we have a policy of accommodating growth by our existing customers” like Whole Foods Markets and TraderJoe’s “and there does seem to be pressure for greater production.Fortunately for me, owner and distribution manager Doug ison the front lines of that battle!” And yet, this bread mogul stillcomes across as the bus boy that happened to be at the rightplace at the right time. “We’re not really strategic planners. We

just make decisions whenever they’re put in front of us. Acmetries to bake and deliver the best bread we can.”What’s remarkable about the growth of Acme Bread is that,

like Chez Panisse, the owners have built the entire business (mostly wholesale to markets and hundreds of restaurants like Chez

Panisse, Michael Mina, Bay Wolf and Zuni

Café) without ever spending a single penny on marketing, advertising, public relations,or sales. Though Acme owns www.Acmebread.com, Sullivan has not yet feltthe need for a website, claiming, “It’s justone more thing for us to do.” Acme’s breadhas always sold itself on its consistency,

integrity, real flavor, and toothsome texture.What’s helped propel Acme’s success is

quality ingredients they use all organic flour,sourced by Rick Kirkby, who personally consults with farmers, brokers, and grainlaboratories, and who stays in tune withseasonal variations in wheat crops. “I spend

a lot of time finding varieties that work wellfor us,” Rick reports. “We prefer winter

wheats, but we always see what the farmers have available basedon color, flavor, and protein.”

Acme’s owners also believes that cultivating their staff is of

paramount importance, actually adding to the quality of thebread and reducing the risk of losing employees to the competitionin an already crowded bread marketplace. At Acme all 168employees have the benefit of company-paid health insurance,401K with 100% company match, profit sharing, and otherabove-average benefits. As a result, turnover is low and many employees have remained with the company for decades.

Clockwise from top: Acme staff attending to the hand formed product; Biodiesel delivery fleet, solar panels and the installationof an oven powered radiant floor heating system.

“We can’t takeon any newcustomers, but

we have apolicy toaccomodateexistingcustomers.”

52 Pastry & Baking North America

Bakery in Focus



But good business isn’t just about treating people well. It’s

also about how the business is managed and operated. The privatecompany is concerned with far more than just the bottom line.They pay more for the organic flour — a lot more. At press time,escalating flour prices meant they were paying roughly twice theusual cost for organic wheat — $14 a bushel versus around $7.

Compare that to the cost of standard commercial wheat, whichcan be as low as $3 for the same amount, and it becomes evidentthat Acme is paying attention to more than profits.

What’s also remarkable about Acme is that they have achieveda tremendous product output, while still maintaining the rusticnature and quality of the bread. One baker told me that healone had crafted about a thousand baguettes in an eight-hour

shift. Yet any crusty loaf is still properly authentic, yieldingserious crust, great body, and a real earthen flavor. Acme doesuse some relatively modern, large-scale equipment: They havefitted the firebox of the second location’s wood-fired oven witha gas burner, and use old school L’Oiselet and Kemper spiralmixers. But mostly, Acme still depends on the tools andtechniques of small-batch and home baking, such as linen-

lined wicker baskets for proofing the loaves and balance scalesfor checking the piece weight. Rolling out puff pastry by hand,

Olive Loaf

Linen proofing cloth

“All 168 of his employees

have the benefit of healthinsurance, 401K, profitsharing, and other above-average benefits.”

Bakery in Focus




Berkeley retail outlet

and hand-forming individual loaves may not be the mostefficient business practices, but Acme feels that they are necessary in order to maintain their standards.

Acme’s owners are pressing to make other aspects of theirbusiness more sustainable as well. They are in the midst of installing a $475,000 system of solar panels on the roof of theirlargest baking facility to produce roughly half of the bakery’s

needed power. They are working on plans to use the heatgenerated by the ovens to heat office space and proofing rooms.And ten years ago, before any inkling of corporate greenwashingwas at every marketer’s lips, Sullivan began converting Acme’sdelivery fleet to natural gas, which now powers about a quarterof their trucks. In an initiative spearheaded by Rick Kirkby,Acme is also in the midst of converting the company’s dieseltrucks over to biodiesel and the bakeries are even cleaned withnatural products like Borax instead of harsh chemical detergents.He reports that they “support sustainable practices, always.

That’s in our company mind.”Why not take the cheaper, faster route to success? Surely a

company with Acme’s clout could rest on its laurels by now,

and still succeed. The bakery could have easily gone the way of, say, a Boudin or a Parisian (now defunct) two largesourdough bread manufacturers based in the SF Bay Area whocrank out loaves nationally and on a large scale. But insteadSullivan has opted to stay local and serve just those who arefortunate enough to live here from Sacramento to Los Gatos,San Francisco to Walnut Creek. “It’s not like my family iswalking around barefoot and hungry because of these decisions.But this is not an entrepreneurial effort — we have plenty.Acme grew up within a community that needed better breadand our goal and greatest satisfaction is to supply thatcommunity’s needs. People are always trying to buy us, but it’s

just not what we want to do.”

Acme的经营者认为,在竞争激烈、几乎饱和的面包业市场上,

在提高面包质量，减少员工流失风险的同时，对员工的栽培至

关重要。Acme的168名员工全部享有由公司支付的健康保险，

401K100%公司匹配、盈利分红，以及其他优越的福利。因此，

公司人员流动率很低，许多雇员已为公司服务数十年。

但是，一家好的企业不仅只是优待员工这么简单，经营管理

也同样重要。这家公司所关注的远远不只是成本。公司花费高

价购买有机面粉。在截稿时间，面粉价格大涨，使得公司在购

买有机面粉上的开支大约是原来的两倍 –每蒲式尔14美元，而

过去是每蒲式尔7美元。与标准商用小麦的3美元价格相比，显

而易见Acme所关注的不只是利润最大化。

为什么不采取花费更少、更快的捷径取得成功呢？显而易见,

像Acme这样的公司完全可以在满足现有成就的基础上，仍旧取

得成功。公司可以走Boudin或是巴黎人（现已倒闭）–两家位于

旧金山湾区的大型法式面包制造商那样的路线，面向全国进行

批量生产。但是，Sullivan选择了留在加州当地，从萨克拉门托

到洛斯盖多斯，从旧金山到核桃溪市，为当地居民提供服务。

“我的这个决定并不会使我的家人挨饿受冻。我们觉得这（批量

生产）不是像我们这样的创业者的作风。见证Acme成长起来的

社区需要更好的面包。我们的最大目标和最高成就，是满足社

区内民众的需求。很多人想要收购我们，但我们没有兴趣。”

But ask Sullivan about his contributions to the breadrevolution, and he offers only a casual, “Who, me?” shrug.Does he feel he’s part of a culinary uprising? “A gentle,delicious, revolution,” he concurs, when pressed. “Good foodis what happens when agricultural land and a dynamicmetropolitan area meet at the gates of the world. Bread’sinherent modestness has allowed it to ride this wave beyond

the wealthy elite to a wider public.”



Bakery in Focus

Round Buns

Cranberry-Walnut Pumpkin Loaves

曼越莓-胡桃南瓜面包

Yield: 3 small loaves

成品：面包 3小块

3 cups bread flour面包粉

1 tsp cinnamon肉桂1/2 tsp grated nutmeg 碎肉豆蔻1/2 tsp salt盐

2 tbsp tepid water (80°F - 90°F)温水

2 tsp active dry yeast活性干酵母

5 tbsp unsalted butter (room temperature)无盐黄油（室温）1/3 cup sugar砂糖8 oz (1 cup) pureed cooked pumpkin or butternut squash

南瓜泥或白脱奶特胡桃泥

1 large egg (room temperature)大鸡蛋

3/4 cup walnut pieces, toasted烤胡桃片1 cup raisins葡萄干2/3 cup cranberries曼越梅

Mixing and Kneading 搅拌与揉捏1. Whisk 22/3 cups of the flour, the cinnamon, nutmeg and

salt together in a large bowl. Set aside until needed.

将两杯2/3杯的面粉、肉桂、肉豆蔻和盐倒入大碗中混合并搅

拌。放置一旁，待用。

2. Pour the water into a small bowl, sprinkle in the yeast and

whisk to blend. Allow the yeast to rest until it’s creamy,

about 5 minutes.将水倒入小碗中，在酵母上撒水，搅拌并混合。将酵母静置

约5分钟，直至呈粘稠状。

3. In a mixer fitted with a paddle attachment, beat the butter

and sugar at medium speed until creamy. Add the pumpkin

and egg and beat until blended.

将带有螺旋桨的搅拌器调至中速，搅拌黄油和砂糖，直至呈

粘稠状。加入南瓜和鸡蛋，继续搅拌，直到完全混合。

4. Set the mixer speed to low and add the yeast, and then begin

to add the dry ingredients, about 1/2 cup at a time.

将搅拌器调至低速，加入酵母，然后加入干粉类配料，每次

大约加入1/2 杯。

5. As soon as the mixture starts to form a dough that comes

together, scrape the paddle clean and switch to the dough

hook. If your dough does not come together (it might be

because your pumpkin puree was liquidy), add a few more

tablespoons of flour.

当混合物凝结并形成面团后，将桨叶刮干净，转换成面团搅拌模式。如面团未凝结（可能是由于南瓜泥太稀烂），再加

入几汤匙面粉。

6. Mix and knead the dough on medium-low speed for 10 to

15 minutes, scraping the sides of the bowl and the hook

now and then with a rubber spatula.

以中低速搅拌面团，时间为10-15分钟，使用橡胶刮铲，将碗

的边缘和搅拌器刮干净。

7. With the mixer on low speed, add the walnuts and raisins,

mixing only until incorporated, about 1 minute. Add the

cranberries and mix as little as possible to avoid crushing

them.

加入胡桃和葡萄干，以低速搅拌约1分钟，直到完全混合为止

。加入曼越梅，搅拌时尽量小心，以免压碎。

First Rise 第一次发酵

Scrape the dough into a lightly buttered large bowl, cover

tightly with plastic wrap and set aside at room temperature

to rise until nearly doubled in bulk, about 2 hours.

将面团倒入涂有一层黄油的大碗中，用保鲜膜密封包裹，在室

温下发酵约2小时，直到面团膨胀至原来的两倍大小。

Chilling the Dough 面团的冷冻定型When the dough has doubled, fold it over on itself a couple

of times to deflate, wrap it tightly in plastic and refrigerate

overnight.

面团膨胀后，将面团折叠几次，释放出里边的空气，用保鲜膜

密封包裹，在冰箱中冷冻一夜。

Whole Wheat Loaf



Shaping the Dough面团成型1. At least 6 hours before you want to begin baking,

remove the dough from the refrigerator. Leave the

dough, covered in the bowl, until it reaches at least64°F on an instant-read thermometer.

在烘烤前，至少提前6个小时将面团从冰箱中取出。将面

团放置在碗中，不要拆开保鲜膜，直到温度计上的读数

达到至少64°F为止。

2. Lightly butter three 53/4 x 31/4 x 2 inch loaf pans.

在吐司盒中涂上黄油，先涂3次，厚度为53/4英寸，然后

再涂2次，厚度为31/4英寸。

3. Working on a lightly floured surface, divide the dough

into thirds and pat each piece of dough into 5x7 inchrectangles.

在台面上撒上一层面粉，然后将面团分成3份，轻轻拍打

每份面团，使其成为5x7英寸的长方形。

4. Starting at the top of each rectangle, roll up the doughtoward you and seal the seam by pressing it with your

fingertips. Seal the ends, then place each roll, seam sidedown, in a prepared pan.

从每个长方形的顶部开始，从面朝自己的方向，将面团

卷起，用手指压紧面团，使面团无缝隙。确保面团尾端

也没有缝隙，然后将每个面包卷缝隙朝下，放置在预先

准备好的平底锅中。

Second Rise第二次发酵Cover the pans lightly with a kitchen towel and allow torise at room temperature for 11/2 - 2 hours, or until thedough has nearly doubled-it will rise to just about therim of the pans.

将一块厨房毛巾轻轻覆盖在平底锅上，在室温下发酵1.5-

2小时，直到面团膨胀至原来的两倍大小-大约到平底锅的

边缘位置。

Baking the Bread烘烤面包1. Center a rack in the oven and preheat to 350°F.

将烤架放置在烤箱中，预热至350°F。

2. Bake the loaves for about 35 minutes, or until deeply golden.

烘烤大约35分钟，或直到面包呈现出深金黄色为止。

3. Remove the pans to a cooling rack. After 5 minutes

rest, turn the breads out of their pans and allow themto cool to room temperature on the rack.

将烤盘移至冷却架。静置5分钟后,将面包从烤盘上移出，

放置在烤架上，在室温下冷却。

Note

To use fresh pumpkin or butternut squash, split the squash,remove the seeds and place, cut side down, on a bakingsheet. Roast in a preheated 350°F oven for about 1 houror until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yieldsabout 12 ounces of cooked pulp.

注意

使用新鲜的南瓜或白脱奶特胡桃泥，将南瓜劈开，去籽，

向下切开,放置在烤板上。将烤箱预热至350°F，烘烤大约

1小时，或直到瓜肉完全融化为止。将软化的南瓜泥从外壳

中舀出，等待冷却。1磅南瓜可制作大约12盎司的南瓜泥。



Chocolate Love

Publisher’s Note: In the world of gourmet chocolate

creation, few can match the career and quality of Norman

Love. As the former executive pastry chef for The Ritz-Carlton

Company, Norman Love understands the importance of

quality and presentation and his global brand of artisan

chocolates can be found in innumerable retailers, restaurants

and hotels around the world. For more information on Chef

Norman and his gourmet chocolates, please visit his website

(www.normanloveconfections.com) or his retail salon in Fort

Myers, Florida.

All About The

Tools:

Acrylic glass or plastic

Airbrush

Bicycle, multi-wheel expandable cutter

Offset spatula

Parchment paper

Plastic acetatePutty knife

Stencil

Ingredients:

Dark chocolate

Colored cocoa butter – brown, yellow and green

1.

2.1. Place stencil on top of the acetate and spray

completely with brown cocoa butter.2. Quickly remove the stencil.

1. 在透明胶板上放纸模并喷洒褐色可可脂，直到

将板完全覆盖为止。2.

迅速移开纸模。



4. 5.3.

7. 8.6.

9. 10.

59

3. Apply second color – yellow/green – directly on top of stenciled polka

dots. Cover evenly and completely. Allow the two colors to dry.

4. Apply dark chocolate.

5. Spread a thin layer of the dark chocolate couverture. Allow the

chocolate to slightly solidify.

6. Open the bicycle to approximately one inch per wheel.

7. Drag wheels both horizontally and vertically across the chocolate slab.

8. Apply parchment paper on top of slab.

9. Sandwich and keep the chocolate perfectly flat by placing an acrylic

glass/plastic square, or a heavy flat object, directly on top of the

parchment paper for a minimum of two hours. This will allow thechocolate to completely crystallize.

10. Remove plastic acetate.

11. Gently separate individual plaquettes into small polka dotted squares.

Use to enrobe to pastry exterior of the pastry.

3. 在纸膜留下的空白圆点上直接涂第二种颜色 – 可以

是黄色或绿色。将圆点覆盖均匀，完整。等待两种

颜色干燥。

4. 涂上黑巧克力。

5. 涂上一层薄薄的黑巧克力层。使巧克力略微凝固。

6. 打开自行车，每个轮子大约1英寸。

7. 沿水平和垂直方向同时拖动轮子，穿过巧克力板。

8. 将羊皮纸覆盖在巧克力板顶端。

9. 在羊皮纸上直接放置丙烯酸玻璃板或塑料直角尺

或平底物压住巧克力至少2小时，使巧克力完全

变硬。

10. 移开透明胶板。

11. 轻轻将每块巧克力板分成带波点的方块，用来装饰

糕点的外层。

11.



Chocolate Love



i n t ro d u ces its New Shapes for 20 0 8

Demarle S.A.S . Parc d’activités 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] - Website: www.demarle.com

Stars

70 x 45 mm Depth 20 mm

Volume 45 ml

! 24 indents :

600 x 400 mm Ref. 1131

! 12 indents :

400 x 300 mm Ref. 2131

Ingot with a cavity120 x 40 mm Depth 25 mm

Volume 90 ml

! 24 indents :

600 x 400 mm Ref. 1148

! 12 indents :

400 x 300 mm Ref. 2148

Half-Cylinder85 x 17 mm Depth 15 mm

Volume 20 ml

! 48 indents :

600 x 400 mm Ref. 1146

!24 indents :

400 x 300 mm Ref. 2146

Mini-quenelle


Volume 5 ml

! 100 indents :

600 x 400 mm Ref. 1150

! 50 indents :400 x 300 mm Ref. 2150

Medium Quenelle


Volume 20 ml

! 43 indents :

530 x 325 mm Ref. 1152 (GN 1/1)

Quenelle


Volume 50 ml

! 32 indents :

530 x 325 mm Ref. 1154 (GN 1/1)

Savarin Saphir


Volume 80 ml

! 24 indents :

600 x 400 mm Ref. 1160! 12 indents :

400 x 300 mm Ref. 2160

Mini-drop


Volume 18 ml

! 56 indents :

600 x 400 mm Ref. 1144

! 28 indents :400 x 300 mm Ref. 2144

Cutter forMini-drop shapeRef. DEC 1144

The cutter for Saphir shape

Ref. DEC 1124 is available

Small Ingot with a cavity


Volume 70 ml

! 24 indents:

600 x 400 mm Ref. 1158

! 12 indents:

400 x 300 mm Ref. 2158

An Exoglass® cutter Ref. MA 150214 has been

developped to cut your pastry dough to fit

perfectly the Spoon shape Ref. SF 1127.

Spoon

Christmas Tree

90 x 85 mm Depth 30 mmVolume 100 ml

! 20 indents :600 x 400 mm Ref. 1142

Silform® for Tartlets

The Silform® Mini-Charlotte ref. SF 1071 and the Silform®

Square ref. SF 1119 are part of the Silform tartlets range.

They will allow you to produce perfect tartlets bases.


600 x 400 mm Ref. SF 1127 - 36 indents400 x 300 mm Ref. SF 2127 - 18 indents



WARM STRAWBERRY FOAM 热草莓泡沫

6 Tbsp (90 g) granulated sugar 晶粒砂糖 6汤匙

2 Tbsp (30 mL) water 水 2 汤匙

1 tsp (5 g) ALBEN 白蛋白 1汤匙

3 Tbsp (45 mL) strawberry purée 草莓果泥 3汤匙

1 gelatin leaf, bloomed 开花明胶叶1片

Bring the sugar and water to a boil. Continue cooking until itreaches 240ºF (120ºC). Meanwhile, whip the strawberry puréewith the ALBEN on medium speed with an electric mixer. As

the sugar mixture is thickening, turn the mixer’s speed up to

maximum. Pour the sugar syrup over the ALBEN mixture whilecontinuing to mix. Add thebloomed gelatin and whenfully incorporated, reducethe speed to low for about3 minutes.

2. 3.

1.

Wild Sweets

Publisher’s Note: Dominique and Cindy Duby are the

chefs and owners of DC DUBY Wild Sweets®, a critically

acclaimed chocolate atelier and virtual boutique, which has

emerged as one of North America’s finest artisan chocolatiers.

The couple also owns DC DUBY Hospitality Services Inc.,

a Vancouver-based international firm offering culinary training

and consulting services to hotels and catering companies

worldwide, as well as culinary creative and marketing services

such as product development, food styling, and photography.

For more information,visit www.dcduby.com


The general definition of foam is a substance that is formed by trapping

many gas bubbles in a liquid or solid. This process can be achievedmechanically, but it can also be achieved through the incorporation of airvia another type of gasónitrous oxide (N2O) – using a siphon cream dispenser.

Foams are typically quite fragile and prone to deflation unless stabilizedby the addition of a substantial amount of sugar. As mentioned in Part One,foaming through the use of typically freeze dried egg white powderreconstituted with a liquid provides many possibilities. Note that the lessliquid used for re-hydration, the more stable the foam will be even withoutany sugar added. Another method is to use a thickened, hot aromatic liquid(i.e. xanthan) and pour it over the foamed, fresh egg whites along withgelatin (as the emulsifier and stabilizer). This results in foams that can beserved hot or cold. The amount of gelatin, along with the density andtemperature of the liquid, yields foams that are thick like a mousse, fluid

like a cream, or liquid like a soup.

FOAMING – Part 2

泡沫的一般定义是：在液体或固体中产生并包住大量气泡形成的物质。这一过程可利用机械完成，但也可使用虹吸奶油分配器，通过另一种气体 – 笑气

(N2O)，与空气融合后形成。

泡沫通常很脆弱，易破损，除非添加大量砂糖使其稳定。正如第一部分

所述，在冻干蛋白粉加入水使其复原，从而获得泡沫，这是一种非常典型的

做法。值得注意的是，在加水过程中使用的液体越少，获得的泡沫越稳定，

哪怕未加入任何的砂糖。另一个方法是使用浓稠的热香味液体 (如黄原胶)，

将它和明胶（作为乳化剂和稳定剂）一起倒入起泡的新鲜蛋白中，这样形成

的泡沫冷热皆可用。明胶的添加量，以及液体本身的密度和温度，可决定泡

沫具有慕司的厚重感，还是奶油的流动性，还是呈液体状，与汤汁类似。

将砂糖和水煮沸。持续烧煮,

直到温度达到240ºF (120ºC)

为止。同时，使用电动搅拌

器，调到中速，搅打草莓果

泥和白蛋白。当砂糖混合物

变浓稠后，将搅拌器调至高

速。搅拌时，将砂糖糖浆倒

入白蛋白混合物中。等完全

溶解后，加入开花明胶叶，

降低速度, 大约搅拌3分钟

即可。 4.



1. 2.

1.

ORANGE EMULSION 桔子乳液

1 Tbsp (15 mL) grapeseed oil 葡萄籽油1汤匙

zest of 1 orange 1只桔子皮

1 oz (25 g) white chocolate, finely chopped

白巧克力块1盎司

1 Tbsp (15 g) butter 黄油1汤匙

5 Tbsp (75 mL) orange juice 桔子汁5汤匙1/4 cup (50 g) granulated sugar 晶粒砂糖1/4 杯

1 gelatin leaf, bloomed 开花明胶叶1片

ALMOND GLASS 烤杏仁

3 Tbsp (45 g) corn syrup 玉米糖浆3汤匙1/4 cup (25 g) almonds, coarsely chopped

切碎的杏仁 1/4 杯

Preheat the oven to 350ºF (180ºC). Line abaking tray with a silicon mat. Dip a brushin the syrup and paint any shape outline.Dust with some almonds and bake for about5 minutes in the preheated oven. Let it coolcompletely and store in an airtight container.

将烤箱预热至350ºF (180ºC)。在烤盘中铺上一

层散热硅板。用一把刷子沾上糖浆，在边缘上

刷一圈。撒上一些杏仁后，在预热后的烤箱中

烘烤大约5分钟。等杏仁完全冷却后，储藏在

密封容器内。

3. 4.

5. 6. 7.

2.

Warm the grapeseed oil in a saucepan overmedium heat. Remove from heat, add theorange zest and cover with plastic wrap. Letit infuse for 15 minutes.

将葡萄籽油倒入平底锅中, 以中火加热。从炉

火上撤下，加入桔子皮，用保鲜膜包裹。浸泡

15分钟。

Place the chocolate and butter in a container.Bring the orange juice and sugar to a boil.Add the bloomed gelatin, stir until dissolved,

pour over the chocolate and butter. Strainthe infused oil into the chocolate mixtureand mix until well combined using a blender.

将巧克力和黄油放在容器中。将桔子汁和砂糖

煮沸。加入开花明胶叶，搅拌直至溶解，倒入

巧克力和黄油。将浸泡油过滤后，倒入巧克力

混合物，使用搅拌器搅拌，直到完全溶解。



Wild Sweets



Creative Cakes

Publisher’s Note: Elisa Strauss is the owner of Confetti

Cakes and specializes in handsculpted delicious works of

art. Elisa and her creations have appeared on numerous

national television shows and in the pages of countless

international publications. A frequent competitor on the

Food Network, Elisa’s first book, The Confetti Cakes

Cookbook, was released in Spring 2007 and is in its fourth

printing, and her second book entitled Confetti Cakes for Kids

is due out in November. For more information, please visit

www.confetticakes.com.


Sculpting the Chocolate Cake

1. Set the cake on a turntable. Use a serrated knife to trim the edges off yourblock of cake to the approximate width you want your ball to be at itswidest point.

2. Using a smaller serrated knife, carve away small pieces of cake at a timeto create a ball shape. Remember, go slowly. It’s like a haircut – once youcut it off it’s too late to glue it back on!

3. When the ball shape is complete, trim away the excess cake board to fitthe new shape – and you’re ready to crumb coat.

Monster CakePreparation

Techniques

Photography by Ben Fink Courtesy of Confetti Cakes for Kids

雕刻巧克力蛋糕

1. 将蛋糕放在转盘上。用锯齿刀切削蛋糕边缘，宽度至可容纳球形的最宽处

为止。

2. 用一把小尺寸的锯齿刀，对蛋糕的细微部分进行雕刻，做成一个圆球状。

注意，动作尽量慢些，就像理发一样 – 被剪除的部分是无法恢复的！

3. 圆球完成后，将蛋糕底板的多余部分剪去，以适应蛋糕的新造型 – 现在您可

准备制作表层了！



Working with Fondant:

1. Using a small strainer, dust a flat, clean surface with cornstarch to

prevent the fondant from sticking.

2. Unwrap the fondant and knead it until it becomes soft, then shape

it into a round ball and flatten slightly.

3. Use a rolling pin to roll out the fondant As you get started, turnthe fondant a few times to make sure it’s even on all sides and that

it is not sticking to your surface. Roll it out so the surface area is

larger than the cake you need to cover and is about 1/4 inch thick.

As you are rolling it out, keep in mind that you need to cover the

sides of the cake as well as the top surface.

4. While the fondant is still rolled out on the flat surface, run the

fondant smoothers over it to even it out.

5. Pick up the fondant by rolling it gently onto a rolling pin, wiping

off any excess cornstarch with a dry pastry brush as you go. Once

all the fondant is around the rolling pin, carefully unroll it over the

cake.

6. Starting on top of the cake, smooth the surface of the fondant with

your hands. Continue along the sides of the cake, gently pressing

the fondant to the cake. Do not press the fondant onto itself – it

will wrinkle. After the cake is completely covered, gently pull the

fondant away from the cake, then smooth it back down, like

smoothing the pleats of a skirt. Run the fondant smoothers all over

the cake to create a completely smooth surface.

7. When the cake is entirely covered, cut away any excess fondant with

a paring knife. First cut away the bulk of the excess, leaving a 1-inch

border. Then use the side of your hand to create a crease where the

fondant meets the side of the cake and the table. Make a final cut

around the bottom of the cake, leaving a straight edge.

加工奶油面团

1. 使用小型滤网，在一平整、干净的平面上撒上淀粉，防止奶

油面团粘底。

2. 将奶油面团在平面上展开并揉捏，直到面团变软为止，然后

将面团捏成圆球状，稍稍压平。

3. 用擀面杖擀压奶油面团。开始时，将面团翻转几次，进行检

查，确保面团的每一边都是平整的并且没有粘底。擀压面团

时，确保其表面积大于您想要覆盖的蛋糕面积，大约 1/4 英寸

厚。擀面时，请牢记，您不仅需要覆盖蛋糕的顶端，还需要

覆盖蛋糕的边缘。

4. 在平面上擀压奶油面团的同时，使用面团平整器，将面团压

平整。

5. 拾起面团，用擀面杖轻轻滚动，用一把干燥的点心刷拭去多

余的淀粉。当所有奶油面团都聚集在擀面杖周围时，将面团

仔细铺开，覆盖在蛋糕上。

6. 从蛋糕顶端开始，用手抚平奶油面团的表面。在蛋糕边缘上

继续重复同样动作，轻轻按压奶油面团，使它贴近蛋糕。不

要单独按压面团 – 这样将起皱。等面团完全覆盖蛋糕后，轻

轻地将奶油面团向外拉，并抚平，就像抚平裙子的褶皱一样。

使用面团平整器将蛋糕表面变得完全平滑。

7. 当蛋糕被完全覆盖后，用削皮刀切除多余的奶油面团。首先

切除大块的多余部分，留下1英寸的边缘。然后用手的侧面，

在面团与蛋糕及桌子的交界处压出褶皱。最后沿蛋糕底部进

行切削，使边缘平直。



Lemon MascarponeCheesecake

Plated Desserts

Publisher’s Note: David Ramirez is the executive pastry

chef at the Rosen Shingle Creek in Orlando and Captain of

Team USA headed to the 2009 Coupe du Monde de la Patisserie.

For more information on David, visit www.daveramirez.net

I first created this dessert for the 2005 National Pastry Championship asour fruit petit gateaux. Today, building upon the fresh lemon with raspberry concept, this dessert is one of our house specials here at Rosen ShingleCreek’s Italian restaurant Calla Bella. Our guests appreciate the innovativeuse of the ultimate Italian pastry cheese and are happy to see Mascarponeused outside of the traditional tiramisu.

Fine Sugar Dough Crust Bottom

Butter 220 gr.

Powder sugar 80 gr.

Salt 2 gr.

Cake flour 200 gr.

Mix with paddle attachment butter,powdered sugar and salt, add cake flourand mix until incorporated. Pipe mixturewith round tip same size or a bit smallerthan Lemon Madeline sponge.

Lemon Madeline

All purpose flour 80 gr.

Baking powder 2 gr.

Sugar 90 gr.

Salt PinchLemon zest 2

Eggs 2

Butter soft 100 gr.

Whip eggs and sugar to ribbon stage andadd soft butter in stages. Sift flour andbaking powder and fold into batter withsalt and lemon zest.

Lemon Cream

Lemon juice fresh 70 gr.

Sugar 70 gr.

Yolks 70 gr.

Whole eggs 70 gr.

Butter 70 gr.

Cook fresh lemon juice, sugar, yolks and wholeeggs until mixture thickens and comes to firstboil remove from heat. With hand emulsionblender add butter and begin to blend mixtureuntil smooth cool mixture down.Recommendation: use a PVC wire whip(non metallic) to cook lemon cream mixture.

Lemon mascarpone

Granulated sugar 64 gr.

Egg yolk 82 gr.

Mascarpone 203 gr.

Gelatin 6 gr.

Water for gelatin 32 gr.

Heavy cream 203 gr.

Zest 4 lemon

Bloom gelatin with cold water, cook sugar, yolks, mascarpone and lemon zest bring tofirst boil remove from heat and add softenedgelatin and dissolve.

Raspberry filling

Raspberry puree 128 gr.

Pectin 2 gr.

Granulated sugar 18 gr.

Glucose syrup 15 gr.

Trimoline 7.5 gr.

Gelatin 1 gr.

Water for gelatin 10 gr.

Bloom gelatin. Mix sugar with pectin andseparately bring to boil raspberry pureeglucose and trimoline. Add the sugar andpectin and bring to boil again. Remove from

heat and add bloomed gelatin and blendwith hand emulsion blender.

Neutral glaze

Water 200 gr.

Glucose 100 gr.

Sugar 200 gr.

Pectin 5gr.

Combine sugar and pectin

in a bowl. Bring to boil

water and glucose and add

sugar pectin mixture and

bring to boil.

Exotic glaze

Neutral glaze from

previous recipe

500 gr.

Passion fruit puree 50 gr.

Mango puree 50 gr.

Glucose 100 gr.

Bring to boil all four

ingredients and blend with

hand emulsion blender.

柠檬马士卡彭乳酪蛋糕

在2005年度全国糕点锦标赛上，我首创了这道水果小蛋糕甜点。如今，作为

一道融合了新鲜柠檬与覆盆子口味的甜点，它已成为我们罗森瓦溪 (Rosen

Shingle Creek) 酒店 Calla Bella 意大利餐厅的招牌甜点之一。顾客们非常欣赏

我们对意大利乳酪的创新用法，也对马士卡彭乳酪(Mascarpone) 用在提拉米

苏之外感到新鲜和好奇。

将搅拌后的黄油、粉状砂糖和盐混合,加入蛋

糕粉后,再次搅拌至均匀。使用圆形花嘴套头

将混合物倒入柠檬玛德琳海绵蛋糕模具。

搅打鸡蛋与砂糖至均匀，加入黄油。将面

粉与泡打粉用筛子筛走杂质后加入蛋糊，

加盐和柠檬皮。

烹煮新鲜柠檬汁、砂糖、蛋黄和全蛋, 直到混

合物浓稠，第一遍煮开后, 从炉子上撤下。在

混合物中加入黄油后，使用手动搅拌器，开

始搅拌，直到均匀冷却为止。建议: 使用 PVC线搅打器 (非金属) 烹饪柠檬奶油混合物。

将明胶切块并加入冷水，烹煮砂糖、蛋黄、

马士卡彭乳酪和柠檬皮，第一遍煮开后，从

炉子上撤下，加入软化过的明胶并溶解。

将明胶切块。在砂糖中加入果胶，分别烹煮

覆盆子果泥、葡萄糖和转化糖浆。加入砂糖

和果胶，再次烹煮后，从炉子上撤下，加入

明胶，用手动搅拌器搅拌。

在碗中将砂糖和果胶混合。

烹煮水和葡萄糖,并加入砂糖

果胶混合物, 再次烹煮。

烹煮全部四种材料，用手动

搅拌器搅拌。



1. 3.2.

4.

1. Piping the fine sugar on parchment paper

round piping tip and also stencil of circle

pattern underneath. bake at 340 8 to 12

minutes.

2. Lemon Madeline baked in round mold

with cavity at 340 for 12 to 16 minutes.

3. Filling lemon Madeline with lemon

cream in cavity, lemon Madeline stacked

on top of fine baked sugar dough.

4. Mini half sphere mold of lemon

mascarpone centers.

5. Cooking raspberry filling.

6. Partially fill medium mold with raspberry

filling and mini mascarpone half spheres.

NOTE: Do not fill half spheres mold all

the way with raspberry filling but just

enough to coat the mini mascarpone half

spheres so when the dessert is eaten a

thin layer of raspberry will complement

the lemon and not over power.7. Push mini mascarpone into raspberry

filling creating thin layer of raspberry

filling.

8. Cooking mascarpone filling.

5. 6.6.

7. 8.

1. 使用圆形花嘴套头，在仿羊皮纸上

撒一圈细砂糖。在340ºF下烘烤8至

12分钟。

2. 将柠檬玛德琳倒在圆形模具中，在

340ºF下烘烤12至16分钟。

3. 使用柠檬奶油填充柠檬玛德琳中的孔穴，将柠檬玛德琳放在烘烤过的

细砂糖顶部。

4. 迷你半球形注模来制作柠檬马士卡

彭乳酪蛋糕的顶部。

5. 烹煮覆盆子馅。

6. 用覆盆子馅和迷你马士卡彭乳酪半球将模

具部分填充。

注意：不要在半球模具中倒入太多的覆盆

子馅，只要能覆盖另一小半马士卡彭乳酪

即可，食用时，一层薄薄的覆盆子馅就足以弥补柠檬口味，否则将导致口味过浓。

7. 将迷你马士卡彭乳酪半球推入覆盆子馅，

以使覆盆子馅形成薄层。

8. 烹煮马士卡彭乳酪馅。



Plated Desserts

9. 10.

12. 13.

9. Strain through fine chinoise to remove lemon zest. Cool down.

10. Fold in whipped heavy cream to achieve lemon mascarponefilling.

11. Fill pastry bag with mascarpone filling.

12. Remove frozen mini mascarpone centers coated with a thinlayer of raspberry filling. Note: work fast as raspberry fillingwill set rapidly.

13. Push mini mascarpone center into larger flexi half sphere moldfilled with lemon mascarpone filling.

14. Use hand emulsion blender for exotic glaze. Critical step.

15. Glaze lemon mascarpone cream.

16. Place lemon mascarpone on top of filled lemon Madeline.

17. Plate dessert with raspberry sauce and chocolate tile décor. Yourchoice of garnish.

11.

14.

15. 16. 17.15. 16. 17.9. 透过精细滤网 (chinoise) 除去柠檬皮后，冷却。

10. 卷入生奶油，制成马士卡彭乳酪馅。

11. 在挤花袋中填充马士卡彭乳酪馅。

12. 将包裹着覆盆子馅层的冷冻迷你马士卡彭乳酪移出。

注意：动作要快，覆盆子馅将迅速凝固。

13. 将马士卡彭乳酪装入模具中大一些的半球形中，填充柠檬马士

卡彭乳酪馅。

14. 使用手动搅拌器搅拌，使表面变得有光泽，具有异域风情。这是关键的一步。

15. 在柠檬马士卡彭乳酪上涂上奶油。

16. 将柠檬马士卡彭乳酪放置在柠檬玛德琳馅顶端。

17. 浇上覆盆子汁，添上巧克力片点缀。装饰品任您随意选择。



Président 35.1% fat liquid UHT whipping cream will amaze you.However you use it, it maintains all its qualities and remains anindispensable ingredient for all your recipes.

Light and airy, it produces one of the stiffest whipped creams,with the exceptional whipping rate of 2.5.

Even after 48 hours refrigeration, it still possesses all thequalities of freshly whipped cream, which means that all yourcreations will also remain as fresh as when you first made them.

Rich and smooth, even when added to ingredients with a highacidic or alcohol content, it is the ideal ingredient to enhanceyour salads and desserts.

Stable and reliable, it remains consistenteven at high temperatures.

Président liquid cream will take yourcooking to dizzy heights.

Président liquid cream is recommendedby top chefs.

Excellent whipping

rate : 2.5

Cold :

rich and smooth

Hot :

consistent,good reductive qualities

A versatile cream,

ideal for whipping

Hit the top!

Website : www.lactalis.com L A C T A L I S I N T E R N A T I O N A L - R C S C

r é t e i l 3 5 3 1 5 5 4 9 2 - s e p t e m b e r 2 0 0 6 - C o n c e p t i o n : w w w . b o c h e l . b i z - P h

o t o : M i x t u r e - ( 3 3 ) 0 2 . 4

0 . 6

9 . 5

8 . 7

8

UHT Whipping cream

A solid base for high quality cooking



C oupe du M onde de la P âtisserie

World Pastry Cup 2009

cmpatisserie.com

24-28 January 2009

11 èm e

National Selection

Belgium

The frst class solution or great desserts !Fruit preparation, Glazes, Chocolate couvertures,

Flavours, Cream stabilizers, Pastry mixes, Custard cream powders

Filling cream and mixes, Ice-cream ingredients, Toppings, …

4-4 asia pacific

Documents