REVAMP · 2018-06-27 · Bridor Une Recette Lenôtre Professionnel: ... Macaroons Bridor Une Recette Lenôtre Professionnel REVAMP SPEcIAl: ... The Paris-Brest …

Bridor Une Recette Lenôtre Professionnel:

3 new trays

Tradition has good taste!

Hybrid baking

The macaroon corner

REVAMPTREND

MUST HAVE

New rangesBRIDOR

ultimate classicsSpEcial

culturePATISSERIE

HyBRID BAkINg TRENDBRIDOR’S UlTIMATE clASSIcSSweet FranceChocolate in all its formsPastry that’s just as chou-y

MAcAROONS, A FRENcH wAy OF lIFEThe macaroon cornerMacaroons BridorMacaroons Bridor Une Recette Lenôtre Professionnel

REVAMP SPEcIAl: THE 3 NEw TRAyS BRIDOR UNE REcETTE lENôTRE PROFESSIONNElVersailles, the tradition of expertise by LenôtreVendôme, when pastry becomes jewelleryDark diamond, chocolate

TRENDS

CONTENTS

0304050607

08091011

12

131415

02

Product code: 36172Tray with 24 pieces, 2 trays per box

TREND

THE TREND IS IN THE MIx...

THE “HyBRID” cONcEPT: MAkINg DESSERTS A cEREMONy!

We’ve discovered the cronut (mix between croissant and doughnut), more recently the muffinoiserie (mix between muffin and Viennese pastry) – the hybrid has ARRIVED! A layer of éclair, dessert, tartlet...thinking outside of the refined pastry box.

hybrid bakingBlackcurrant

Mint

Salted caramel

Passion fruit

Coconut

Clementine

• White base: joconde biscuit, coconut crunch, coconut mousse

• Milk base: cocoa joconde biscuit, crunchy centre, milk chocolate ganache

• Dark base: cocoa joconde biscuit, thin crispy wafer, dark chocolate ganache

PâTISSERIE cUlTURE 2016 | 03

A FINISH THAT wIll AMAzE gUESTS!

6 flavours!

THREE cRISPy BASES FOR THREE DIFFERENT ExPERIENcES!

A modern shape, gourmet appearance, unusual colours – “hybrid” bars mix textures and flavours for a surprising experience.

SPECIAL

Bridor’s ultimate classics

THE VINTAgE TREND

With over 20 years of expertise,the Bridor manufacturing bakery makes elegant frozen Petits Fours following expert French baking guidelines: all-butter shortbread, soft and delicate butter chou pastry, fruit compotes, etc.

Our team of bakers put their heart and soul into everything they make and comply with the most up to date regulations.

Bridor created 3 elegant and modern trays inspired by Pastry’s refinement.

Raspberry whipped ganache

macaroon

Chocolate tartlet

Lemon tartlet

Dark chocolate éclairOpéra Framboisier

Mont-Blanc tartlet

Apple tarte tatin

04 | PâTISSERIE cUlTURE 2016

A tray inspired by the ultimate classics in French baking including all the most famous baking recipes in France and across the world.

You’ll enjoy the following:

SwEET FRANcE,

AFTERNOON TEADiscover our different products, sizes, recipes and finishes,

to make your tea time a gourmet moment.

Financiers So Moelleux Vanilla, chocolate, lemon

and pistachio —

Product code: 35646 Tray of 48 cakes

MAkINg OF

SwEET FRANcE

Regional-inspired recipes

We pay the utmost attention to our cake finishes because it’s the eyes that taste them first. This step is done entirely by hand artisan-style and guarantees a unique finish and appearance for our mini-bites.

Shortbread base

Cream and chestnut spread

100% PDOIsigny caramel

Raspberry whipped ganache

Product code: 36011 / Tray of 51 pieces

FRENcH PRIDE

PARIS

SOlOgNEBRETAgNE

AlPES

Every meringue is delicately laid onto the lemon tartlets by hand


Mont-Blanc

Tarte Tatin

Opéra

All our shortbread-based tartlets are inspired by Breton shortbread

Product code: 36010Tray of 53 pieces

Chocolate in all its forms

lOVE cHOcOlAT Love Chocolate is inspired by tradition to reveal an innovative all-chocolate tray with modern shapes and non-artificial flavours.


lOVE cHOcOlAT

Chocolate ganache

macaroon

White chocolate crisp

Chocolate tartlet

Raspberry chocolate shell

Chocolate and coconut

tartlet

Chocolate and Gianduja cake

Passion fruit chocolate shell

Dark chocolate éclair

HAND

gES

TURE

S

HIgHlIgHT...

BIg cHOUx FOR THE PERFEcT gOURMET TREAT wITH yOUR cOFFEE!

Preparing the base mix at the right temperature and carrying out each step at the right speed.

No resting time for the pastry so that it doesn’t fall.

To mix in the milk and eggs as best as possible, they’re added little by little.

A lot of expertise is required to know when the finished pastry is ready: perfectly smooth and homogeneous and can make a bird’s beak.

To finish, bake at 160°C for 30 mins so that the chou pastries or éclairs don’t burst!

SECRET 1

SECRET 2

SECRET 3

SECRET 4

SECRET 5

Showcasing chou pastry expertise with five ultimate classics.

For the sweet toothed, Bridor has made an even bigger version of our So Choux! A new selection of choux pastry: bigger than the mini-bites but smaller than the desserts. Four essential cakes to satisfy your needs:

• Chocolate éclairs 20g / Tray of 32 pieces (Product code: 35948)• Coffee éclairs 20g / Tray of 32 pieces (Product code: 35949)• Vanilla éclairs 20g / Tray of 32 pieces (Product code: 35950)• Vanilla Chantilly choux 14g / Tray of 35 pieces (Product

code: 35829)

Pastry that’s just as "chou-y"!

VAléRIE’S SEcRET TO cHOU PASTRy

A baker with the company for 15 years

Dark chocolate éclair

Coffee éclair

Vanilla Chantilly chou with natural flavouring

Caramel chou with PDO Isigny semi-salted butter with a pinch of fleur de sel

The Paris-Brest

Product code: 36012 Tray of 44 pieces"Chou-ing" up

the Paris-Brest

Piping decorations on

Paris-Brest chou pastries

A new recipe for a new filling

but always without palm oil

THE MINI SO cHOUx


MUST HAVE

The macaroon corner


MAcAROONS BRIDOR

NEW

8 flavoursProduct code: 36173

ONcE UPON A TIME THERE wAS A MAcAROON

wHIPPED gANAcHE

BRIDOR MAcAROONS: “FRENcH-STylE MAcAROONS”

IT’S All ABOUT THE SElEcTION OF INgREDIENTS!

Catherine de Medici was fond of macaroons and they are a long-standing firm favourite among the French.Since its arrival on French soil, the macaroon has been reinvented in different regions...Nancy, Amiens, St Emilion, Paris, but also within baking expertise: spoon-filled or well-whipped, one shell or two, decorated or not. The macaroon is now very popular in its most well-known form: a filling between two shells.

The blend of “French meringue” and “whipped ganache” filling makes Bridor macaroons, tender, smooth and crunchy.

This tray of Bridor macaroons offers you eight delicious flavours to be enjoyed at any occasion.

• Passion: passion fruit purée, flavouring free• Vanilla: natural vanilla flavour• Chocolate: selection of chocolate with

character and a balanced taste of cocoa• Raspberry: raspberry purée (27%)• Caramel: salted-butter caramel• Pistachio: pistachio paste (7.5%)• Coffee: 100% arabica• Lemon: flavouring free 100% lemon juice

(23%)

Lightness, smoothness and delicious...it’s all about

whipped ganache!

We decided to use French meringue instead of the more widely-used Italian version, because it renders a different shell texture: crunchy at the first bite but then, soft and above all, never dry.

Our high-quality ground almonds come from perfectly blanched and finely milled almonds to have a really smooth shell and consistent colour. Our French-sourced egg whites come from young hens and are cracked soon after being laid, to ensure they are as pure as possible.

No more compote, hello whipped

ganache!

Chocolate experts and beginners, this new recipe

will win you over!

Bridor macaroons

We decided to develop whipped ganache macaroon recipes, for a modern macaroon in

keeping with the times. Our whipped ganache is made of white chocolate, cream with 35% fat content and our flavour mix (fruit purée for example).

Whipped ganache gives a refined and well-rounded flavour. Bridor macaroons are lighter, smoother, rounder and with less fat!

THE UNIqUE ASPEcT OF wHIPPED gANAcHEAndré Doeuvre, R&D Manager


We lay all the macaroon shells by hand.

NEW


MUST HAVE

The macaroon corner

BRIDOR MAcAROONS UNE REcETTE lENôTRE

PROFESSIONNElProduct codes: 34111 and 33440

Well-shaped, smooth and shiny shells before cooking, the sign of perfect macaroon-making.

Salted butter caramel

Vanilla macaroon with naturally-flavoured butter

cream using the best vanilla from Tahiti and Madagascar

Lemon meringue with lemon

compote free from added flavours

Pistachio macaroon with our modernised butter cream

with 49% pistachio spread

Raspberry macaroon with fruit-rich raspberry compote (67%)

and free from added flavours

Chocolate macaroon with “Passy” label dark chocolate

ganache (cocoa beans from Ghana, Tanzania and Sao Tomé)

Coffee macaroon

Bridor macaroons Une Recette Lenôtre Professionnel tested by consumers!*

TASTERS’ VERDIcT

“Equal parts” preparation

French meringue preparation

3

1 2


BRIDOR MacaROOns Une Recette LenôtRe

PROfessIOnneL

A French meringue

shell.

No.1 for appearance with seven out of ten consumers satisfied, all flavours combined.

No.1 on shininess.

No.1 for the correct level of sweetness, not too sweet nor lacking sweetness.

Intention on buying. Two thirds of consumers said they wished to buy the

product after tasting.

*Actalia Sensoriel study carried out in September 2015 on a panel of 250 consumers surveyed

in the Paris region and in Rennes (accredited organisation).

The most beautiful

The shiniest

The best

To be tasted again and again

TREND

Revamp

lENôTRE ExcEllENcE IN A BRIDOR MINI-BITE

Every year, Bridor and Lenôtre bakers design a new collection. Like fashion or jewellery, we go back to baking classics.

Revamping our trays means you can enjoy a new experience: new flavours, new looks, new finishes, like jewellery for tasting. Here, one doesn’t contemplate over the jewels, one tastes them.


Lenôtre pastry chef, Alain Blanchard, regularly trains

Bridor employees to ensure the quality and consistency of Bridor Une Recette Lenôtre Professionnel recipe. In Pont de l’Isère (the Bridor baking site), everything is very much handmade, there are no automatic production lines.

AlAIN BlANcHARDLenôtre pastry chef

BAkINg AS PART OF HERITAgE

THE VERSAIllES TRAy OR gOURMET PERFEcTION AS PART OF HERITAgEPear caramel tartlet: Breton shortbread base topped with a dome of diced pears and caramel.Apricot-praline dessert: Pistachio dacquoise, praline crispy wafer, praline mousse, joconde cake, jellied apricot coulis. Gold leaf finish.Original dark chocolate éclair: All-butter chou pastry filled with hot confectioner’s custard and covered with Passy chocolate.Raspberry tartlet: All-butter Breton shortbread base topped with a layer of raspberry compote, white chocolate flower finish.Lemon meringue tartlet: All-butter Breton shortbread base topped with lemon cream (flavouring free lemon juice), mini meringue finish.Morello cherry tartlet: All-butter Breton shortbread base topped with a dome of Morello cherry compote and topped with pistachio pieces.Concerto-style dessert: Joconde biscuit, milk chocolate Elysée hazelnut praline puff pastry, chocolate mousse covered with Passy and Force Noire chocolate, cocoa joconde biscuit and finally a dark chocolate glaze.Paris-Brest praline chou: All-butter chou pastry sprinkled with almonds and sugar crystals and filled with a light praline and hazelnut mousse.Strawberry-Mascarpone and Vanilla shell:

Bridor pays respect to an exceptional baker through this tray. It illustrates Gaston Lenôtre’s love for life and gourmet treats.

The Versailles showcases the extensive expertise of the baker and the heritage of Maison Lenôtre: the work of desserts, chou pastry, tartlets etc.

Baking is about providing something

sweet to share.

“Gaston Lenôtre

VERSAIllESTRAy

Product code: 35982 / Tray of 63 pieces

Mascarpone, fromage blancand bourbon vanilla mousseStrawberry preserve

Cranberry bits

Chocolate shell


wHEN PASTRy BEcOMES JEwEllERy

THE VENDôME TRAy OFFERSVENDôMETRAy

Product code: 35980 / 2 trays of 28 pieces

Chestnut tartlet: All-butter Breton shortbread base topped with a chestnut mousse made with chestnut spread and chestnut cream, finished with desiccated coconut.Lemon tartlet: All-butter Breton shortbread base topped with lemon cream (flavouring free lemon juice), mini meringue finish.Raspberry-redcurrant tartlet: All-butter Breton shortbread base topped with a dome of whole redcurrants and raspberry purée.Milk chocolate and passion fruit tartlet: All-butter Breton shortbread base topped with an Elysée milk chocolate whipped ganache and passion fruit juice, gold leaf finish.Tatin tartlet: All-butter Breton shortbread base topped with a layer of salted-butter caramelised apples.Raspberry tartlet: All-butter Breton shortbread base topped with a layer of raspberry compote, white chocolate flower finish.Mirabelle plum tartlet: All-butter Breton shortbread base topped with a dome of mirabelle plum purée infused with a little ginger flavouring and cinnamon powder.

THE HISTORy OF THE MIRABEllE PlUM

The IGP mirabelle plum from Lorraine is a precious fruit that is harvested with the utmost care. They are always picked at perfect ripeness and give off a light fragrance with a delicate flavour. A sun-burst fruit with sweet and juicy flesh. Mirabelles are used for an elegant and refined tart with a real taste of summer.

Vendôme, a famous and well-renowned square around the world for its elegance, glamour and beautiful jewels. Parisian elegance in a jewellery-inspired tray of tartlets.


Preservative-free

AS PREcIOUS AS A DIAMOND, cHOcOlATE!Chocolate represents the dark diamond in baking. Raw, beautiful, shining...

DIAMANT BRUN TRAy

Product code: 35981 / 2 trays of 35 pieces

DARk DIAMOND, THE FINAl All-cHOcOlATE cOllEcTIONCocoa cake: Extra brut cocoa, topped with chocolate nibs.Opéra dessert: Plain joconde cake soaked in coffee syrup, coffee butter cream, dark chocolate ganache, and covered with Passy and Force Noire chocolate, plain joconde cake soaked in coffee syrup, coffee butter cream, Opéra dark chocolate glaze.Passion fruit - coconut shell: Chocolate shell filled with a passion fruit preserve topped with coconut mouse, finished with toasted coconut shavings.Milk chocolate tartlet: All-butter Breton shortbread base topped with a milk chocolate whipped ganache.Semi-salted PDO Isigny butter caramel shell: Chocolate shell filled with semi-salted PDO Isigny butter caramel whipped ganache, crispy chocolate ball finish.Concerto-style dessert: Joconde biscuit, milk chocolate Elysée hazelnut praline puff pastry, chocolate mousse covered with Passy and Force Noire chocolate, cocoa joconde biscuit and finally a dark chocolate glaze.Original dark chocolate éclair: All-butter chou pastry filled with hot confectioner’s custard and covered with Passy chocolate.


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Discover the French-style macaroon

To be discovered on www.bridordefrance.com

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Documents

REVAMP · 2018-06-27 · Bridor Une Recette Lenôtre Professionnel: ... Macaroons Bridor Une Recette Lenôtre Professionnel REVAMP SPEcIAl: ... The Paris-Brest …