pastry chefs - Marque Foods

---

PASTRY CHEFS

Table chart for fruit puree use

Table chart for fruit puree use Fruit mousse, fruit cream, fruit icing, chocolate mousse with fruit

LES VERGERS BOIRON EXPERTISE • Meticulously selected fruits from all around the world, for their unique flavours. • Fruits are assembled for their taste, colour and texture, a guarantee of constant quality. • The rapid heating and cooling pasteurizing process is adapted to each fruit, preserving the fresh taste and colour of the fruit.

• Controlled and constant quality all year round. • Flavour and colour of fruit remain intact. • A ready-to-use product that is used as fresh fruit, saving the time normally spent on washing, stoning and pitting, hulling and crushing, etc. • A product available all year round. • Practically packaged in a 1 kg tray, making it possible to unmold, portion and pour the puree with ease.

PACKAGING • Trays of 1 kg (2,2Ibs), carton of 6. • 10 kg buckets are available for certain references.

DEFROSTING METHODS • It is recommended to defrost the puree at a temperature between +2°C and +4°C for 24 to 48 hours in order to get an optimum quality. • It is possible to defrost the product in a bain-marie or in a microwave at a moderate temperature. • When the puree is defrosted, remove the sealed protective film and pour out. • If only part of the puree is required, unmold the still-frozen puree and take the desired portion.

STORAGE CONDITIONS • Store the product at a temperature of -18°C (see best-before date on packaging). • After defrosting, the product performs as a fresh product. Keep it at a temperature between +2°C and +4°C and use it rapidly. Do not refreeze. Our recipe book is available on our website: www.lesvergersboiron.com

Food safety: Boiron Frères SAS located in Valence (France) has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.

Your distributor

For any further information, contact :

Tel.: 33 (0)4 75 47 87 00 or visit our website:

www.lesvergersboiron.com

4p_Tableaux Patissiers_GB.indd 1-2

P E F C /10-31-1306

Creation: Tangerine / RMP – Les vergers Boiron © 08/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. . au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT02G-C

ADVANTAGES

3/10/08 12:33:03

FRUIT CREAM (g) FRUIT MOUSSE (g)

Recipes created by Ollivier Christien, Pastry Chef.

Les vergers Boiron product

Recipes created by Ollivier Christien, Pastry Chef. Quantity

Yolks

Eggs

Caster sugar

Butter

Flavour enhancer

Apricot

1000

300

375

250

375

Almond milk

Banana

1000

300

300

200

420

Rum / Vanilla

Fruit puree

Quantity

Zabaglione

OR

Italian-style meringue

Gelatine

Whipped cream

Flavour enhancer

Blackcurrant

Apricot

1000

1000

300

300

250

375

Redcurrant

180

/

200

20

600

Almond milk

Blood Peach

Banana

1000

1000

300

375

200

375

Orange liqueur 1 %

200

/

300

26

800

Rum / Vanilla

Cranberry & Morello Cherry

Blackcurrant

1000

1000

300

375

250

400

Kirch

250

/

300

26

800

Redcurrant

Fig 70 % / Raspberry 30 %

Blood Orange

1000

1000

300

375

200

375

Orange flower water

200

/

240

24

740

Fruit zest

Guava

Blood Peach

1000

1000

300

375

230

375

Orange liqueur 1 %

/

200

20

600

Fruit liqueur

Kalamansi

Coconut

1000

1000

300

375

300

375

Orange liqueur 1 %

200

/

300

20

600

Kirch

Lemon

Green Apple

1000

1000

560

640

600

600

Zest 2pcs

200

/

360

24

760

Fruit brandy

Lime

Guava

1000

1000

560

640

600

600

Zest 2pcs

200

/

200

20

600

Cointreau©

Lychee

Kalamansi

1000

1000

300

375

200

375

Orange liqueur 1 %

600

/

400

35

850

Cointreau©

Mandarin

Lemon

1000

1000

300

375

250

375

Zest 2pcs

500

/

350

35

800

Fruit zest

Mango

Lime

1000

1000

300

375

230

480

Ginger

600

/

400

35

850

Fruit zest

Morello Cherry

Lychee

1000

1000

300

375

250

400

Kirch

/

200

20

600

Orange flower water

Passion fruit

Mandarin

1000

1000

500

375

300

600

Orange liqueur 1 %

300

/

400

24

800

Fruit zest

Pear

Mango

1000

1000

300

375

300

375

Fruit brandy 1 %

300

/

400

26

800

Cointreau©

Pineapple

Mara des bois Strawberry

1000

1000

300

375

230

400

Lemon grass

180

/

200

20

600

Cointreau©

Pumpkin

Mirabelle Plum

1000

1000

300

375

300

375

Orange Zest

180

/

200

20

600

Fruit brandy

Raspberry

1000

300

375

250

400

Fruit brandy 1 %

Les vergers Boiron product Fruit puree

Passion fruit

1000

200

/

240

24

740

Cointreau©

Rhubarb

Pear

1000

1000

300

375

300

430

Strawberry

200

/

360

24

760

Fruit brandy

Tropical Fruit

Pineapple

1000

1000

300

375

300

480

Orange liqueur 1 %

220

/

250

24

700

Lemon grass

White Peach

Pink Grapefruit

1000

1000

300

375

200

375

Orange liqueur 1 %

240

/

300

24

700

Cointreau©

Caribbean Cocktail with Rum

Pumpkin

1000

1000

300

375

300

375

White Rum

200

/

360

24

760

Orange zest

Citrus Fruit Cocktail with Cointreau®

Raspberry

1000

1000

300

375

300

400

Zest 2pcs

250

/

200

20

600

Fruit brandy

Spicy Mango

Rhubarb

1000

300

375

230

480

Ginger

1000

180

/

200

20

600

Cointreau©

Strawberry

Concentrated Preparation

1000

200

/

200

20

600

Fruit brandy

Blood Orange

Tropical Fruit

1000

500

600

375

300

400

Zest 2pcs

300

/

360

24

760

Cointreau©

Lemon

White Peach

1000

500

1030

1280

1200

1200

Zest 2pcs

/

200

20

600

Fruit liqueur

Mandarin

Wild strawberry

1000

500

900

500

330

500

Zest 2pcs

200

/

200

20

600

Fruit brandy

Orange

Caribbean Cocktail with Rum

500

600

375

300

500

Zest 2pcs

1000

200

/

440

24

800

Lime zest

Chestnut & Vanilla

1000

/

300

20

600

Rum

Citrus Fruit Cocktail with Cointreau®

1000

250

/

300

24

650

Orange zest

Mint

1000

280

/

330

40

1300

Spicy Mango

1000

300

/

360

27

750

Strawberry & Mint

1000

200

/

200

20

600

Blood Orange

500

700

800

22

800

Fruit zest

Lemon

500

1800

2000

70

2000

Fruit zest

Mandarin

500

700

800

24

800

Fruit zest

Ginger

500

800

1000

20

1000

Fruit zest

Defrost the fruit puree. Prepare either an Italian-style meringue or a zabaglione. Soften and melt the gelatine. Incorporate it into the fruit puree. Add the warm Italian-style meringue or the zabaglione and, finally, the smooth whipped cream. Use this for the assembly. Zabaglione: Heat 500 g of sugar with 250 g of yolks in a bain-marie or in the microwave at 85°C and whip. At 30°C, add the melted hydrated gelatine. Beat again until the mixture cools. Italian-style meringue: Cook 500 g sugar with 150 g water at 121°C. Pour over 240 g whipped egg whites. Beat until the mixture cools.

FRUIT ICING (g) Les vergers Boiron product

Recipes created by Ollivier Christien, Pastry Chef. Quantity

White couverture

Cacao butter

400

200

Glucose

Gelatine

Apple pectin

Fruit puree 60 % Fig / 40 % Raspberry

CHOCOLATE & FRUIT MOUSSE (g) Les vergers Boiron product

Recipes created by Stéphane Glacier MOF 2000 and Ollivier Christien Pastry Chef. Quantity

Liquid cream

Glucose syrup

Milk couverture

Gelatine

Whipped cream 35 % mg

Fruit puree

Concentrated Preparation

Orange

Defrost fruit puree. Mix together all the ingredients except the butter. Bring gently to simmering point stirring thoroughly and constantly. Cool the mixture as quickly as possible until it reaches 35-40°C. Add the butter at room temperature. Using a blender, mix this fruit cream until it has a smooth, shiny texture. Put to the side for assembly. 15 g gelatine may be added for insides of macaroons.

250

80

10

10

Blackcurrant

250

400

200

80

10

10

Blood Peach

250

400

200

80

10

10

Cranberry & Morello Cherry

250

400

200

80

10

10

Green Apple

250

400

200

80

10

10

Mango

250

400

200

80

10

10

Morello Cherry

250

400

200

80

10

10

Raspberry

250

400

200

80

10

10

Red Berries

250

400

200

80

10

10

Redcurrant

250

400

200

80

10

10

Banana

1000

580

480

2200

30

2040

Blackcurrant

1000

580

480

2200

30

2040

Blood Orange

1000

540

440

2000

28

1880

Coconut

1000

540

440

2000

28

1880

Cranberry & Morello Cherry

1000

450

330

1660

25

1560

Guava

1000

480

360

1785

25

1680

Kalamansi

1000

610

500

2280

32

2140

Lemon

1000

610

500

2280

32

2140

Lime

1000

610

500

2280

32

2140

Lychee

1000

580

480

2200

30

2040

Mandarin

1000

450

330

1660

25

1560

Mango

1000

580

480

2200

30

2040

Morello Cherry

1000

450

330

1660

25

1560

Orange & Bitter Orange

1000

580

480

2200

30

2040

Passion fruit

1000

580

480

2200

30

2040

Pear

1000

540

440

2000

28

1880

Pineapple

1000

480

360

1785

25

1680

Raspberry

1000

580

480

2200

30

2040

Tropical Fruit

1000

540

440

2000

28

1880

Caribbean Cocktail with Rum

1000

540

440

2000

28

1880 1350

Chestnut & Vanilla

1000

380

315

1430

20

Citrus Fruit Cocktail with Cointreau ®

1000

480

360

1785

25

1680

Mint

1000

580

480

2200

30

2040

Spicy Mango

1000

580

480

2200

30

2040

Tropical Fruit

250

400

200

80

10

10

Mint

250

400

200

80

10

10

Concentrated Preparation

Blood Orange

250

400

200

80

10

10

Blood Orange

500

450

330

1660

25

1560

Lemon + lime zest

250

400

200

80

10

10

Lemon

500

580

480

2200

30

2040

Concentrated Preparation

Defrost the fruit puree. In a stainless steel bowl, place the white chocolate and the cocoa butter. Heat the puree with the glucose and pectin, then incorporate the gelatine. Mix together all the ingredients as for a ganache. Use the icing at 35/40°C on your pastries straight from the mould.

4p_Tableaux Patissiers_GB.indd 3-4

Mandarine

500

450

330

1660

25

1560

Orange

500

480

360

1785

25

1680

Defrost the fruit puree. Heat the fruit puree with the glucose and the liquid cream. Add the melted gelatine. Pour over the chopped milk chocolate. At 35°C, add whipped cream. Pour into a dessert mould.

3/10/08 12:33:03

FRUIT CREAM (g) FRUIT MOUSSE (g)

Recipes created by Ollivier Christien, Pastry Chef.

Les vergers Boiron product

Recipes created by Ollivier Christien, Pastry Chef. Quantity

Yolks

Eggs

Caster sugar

Butter

Flavour enhancer

Apricot

1000

300

375

250

375

Almond milk

Banana

1000

300

300

200

420

Rum / Vanilla

Fruit puree

Quantity

Zabaglione

OR

Italian-style meringue

Gelatine

Whipped cream

Flavour enhancer

Blackcurrant

Apricot

1000

1000

300

300

250

375

Redcurrant

180

/

200

20

600

Almond milk

Blood Peach

Banana

1000

1000

300

375

200

375

Orange liqueur 1 %

200

/

300

26

800

Rum / Vanilla

Cranberry & Morello Cherry

Blackcurrant

1000

1000

300

375

250

400

Kirch

250

/

300

26

800

Redcurrant

Fig 70 % / Raspberry 30 %

Blood Orange

1000

1000

300

375

200

375

Orange flower water

200

/

240

24

740

Fruit zest

Guava

Blood Peach

1000

1000

300

375

230

375

Orange liqueur 1 %

/

200

20

600

Fruit liqueur

Kalamansi

Coconut

1000

1000

300

375

300

375

Orange liqueur 1 %

200

/

300

20

600

Kirch

Lemon

Green Apple

1000

1000

560

640

600

600

Zest 2pcs

200

/

360

24

760

Fruit brandy

Lime

Guava

1000

1000

560

640

600

600

Zest 2pcs

200

/

200

20

600

Cointreau©

Lychee

Kalamansi

1000

1000

300

375

200

375

Orange liqueur 1 %

600

/

400

35

850

Cointreau©

Mandarin

Lemon

1000

1000

300

375

250

375

Zest 2pcs

500

/

350

35

800

Fruit zest

Mango

Lime

1000

1000

300

375

230

480

Ginger

600

/

400

35

850

Fruit zest

Morello Cherry

Lychee

1000

1000

300

375

250

400

Kirch

/

200

20

600

Orange flower water

Passion fruit

Mandarin

1000

1000

500

375

300

600

Orange liqueur 1 %

300

/

400

24

800

Fruit zest

Pear

Mango

1000

1000

300

375

300

375

Fruit brandy 1 %

300

/

400

26

800

Cointreau©

Pineapple

Mara des bois Strawberry

1000

1000

300

375

230

400

Lemon grass

180

/

200

20

600

Cointreau©

Pumpkin

Mirabelle Plum

1000

1000

300

375

300

375

Orange Zest

180

/

200

20

600

Fruit brandy

Raspberry

1000

300

375

250

400

Fruit brandy 1 %

Les vergers Boiron product Fruit puree

Passion fruit

1000

200

/

240

24

740

Cointreau©

Rhubarb

Pear

1000

1000

300

375

300

430

Strawberry

200

/

360

24

760

Fruit brandy

Tropical Fruit

Pineapple

1000

1000

300

375

300

480

Orange liqueur 1 %

220

/

250

24

700

Lemon grass

White Peach

Pink Grapefruit

1000

1000

300

375

200

375

Orange liqueur 1 %

240

/

300

24

700

Cointreau©

Caribbean Cocktail with Rum

Pumpkin

1000

1000

300

375

300

375

White Rum

200

/

360

24

760

Orange zest

Citrus Fruit Cocktail with Cointreau®

Raspberry

1000

1000

300

375

300

400

Zest 2pcs

250

/

200

20

600

Fruit brandy

Spicy Mango

Rhubarb

1000

300

375

230

480

Ginger

1000

180

/

200

20

600

Cointreau©

Strawberry

Concentrated Preparation

1000

200

/

200

20

600

Fruit brandy

Blood Orange

Tropical Fruit

1000

500

600

375

300

400

Zest 2pcs

300

/

360

24

760

Cointreau©

Lemon

White Peach

1000

500

1030

1280

1200

1200

Zest 2pcs

/

200

20

600

Fruit liqueur

Mandarin

Wild strawberry

1000

500

900

500

330

500

Zest 2pcs

200

/

200

20

600

Fruit brandy

Orange

Caribbean Cocktail with Rum

500

600

375

300

500

Zest 2pcs

1000

200

/

440

24

800

Lime zest

Chestnut & Vanilla

1000

/

300

20

600

Rum

Citrus Fruit Cocktail with Cointreau®

1000

250

/

300

24

650

Orange zest

Mint

1000

280

/

330

40

1300

Spicy Mango

1000

300

/

360

27

750

Strawberry & Mint

1000

200

/

200

20

600

Blood Orange

500

700

800

22

800

Fruit zest

Lemon

500

1800

2000

70

2000

Fruit zest

Mandarin

500

700

800

24

800

Fruit zest

Ginger

500

800

1000

20

1000

Fruit zest

Defrost the fruit puree. Prepare either an Italian-style meringue or a zabaglione. Soften and melt the gelatine. Incorporate it into the fruit puree. Add the warm Italian-style meringue or the zabaglione and, finally, the smooth whipped cream. Use this for the assembly. Zabaglione: Heat 500 g of sugar with 250 g of yolks in a bain-marie or in the microwave at 85°C and whip. At 30°C, add the melted hydrated gelatine. Beat again until the mixture cools. Italian-style meringue: Cook 500 g sugar with 150 g water at 121°C. Pour over 240 g whipped egg whites. Beat until the mixture cools.

FRUIT ICING (g) Les vergers Boiron product

Recipes created by Ollivier Christien, Pastry Chef. Quantity

White couverture

Cacao butter

400

200

Glucose

Gelatine

Apple pectin

Fruit puree 60 % Fig / 40 % Raspberry

CHOCOLATE & FRUIT MOUSSE (g) Les vergers Boiron product

Recipes created by Stéphane Glacier MOF 2000 and Ollivier Christien Pastry Chef. Quantity

Liquid cream

Glucose syrup

Milk couverture

Gelatine

Whipped cream 35 % mg

Fruit puree

Concentrated Preparation

Orange

Defrost fruit puree. Mix together all the ingredients except the butter. Bring gently to simmering point stirring thoroughly and constantly. Cool the mixture as quickly as possible until it reaches 35-40°C. Add the butter at room temperature. Using a blender, mix this fruit cream until it has a smooth, shiny texture. Put to the side for assembly. 15 g gelatine may be added for insides of macaroons.

250

80

10

10

Blackcurrant

250

400

200

80

10

10

Blood Peach

250

400

200

80

10

10

Cranberry & Morello Cherry

250

400

200

80

10

10

Green Apple

250

400

200

80

10

10

Mango

250

400

200

80

10

10

Morello Cherry

250

400

200

80

10

10

Raspberry

250

400

200

80

10

10

Red Berries

250

400

200

80

10

10

Redcurrant

250

400

200

80

10

10

Banana

1000

580

480

2200

30

2040

Blackcurrant

1000

580

480

2200

30

2040

Blood Orange

1000

540

440

2000

28

1880

Coconut

1000

540

440

2000

28

1880

Cranberry & Morello Cherry

1000

450

330

1660

25

1560

Guava

1000

480

360

1785

25

1680

Kalamansi

1000

610

500

2280

32

2140

Lemon

1000

610

500

2280

32

2140

Lime

1000

610

500

2280

32

2140

Lychee

1000

580

480

2200

30

2040

Mandarin

1000

450

330

1660

25

1560

Mango

1000

580

480

2200

30

2040

Morello Cherry

1000

450

330

1660

25

1560

Orange & Bitter Orange

1000

580

480

2200

30

2040

Passion fruit

1000

580

480

2200

30

2040

Pear

1000

540

440

2000

28

1880

Pineapple

1000

480

360

1785

25

1680

Raspberry

1000

580

480

2200

30

2040

Tropical Fruit

1000

540

440

2000

28

1880

Caribbean Cocktail with Rum

1000

540

440

2000

28

1880 1350

Chestnut & Vanilla

1000

380

315

1430

20

Citrus Fruit Cocktail with Cointreau ®

1000

480

360

1785

25

1680

Mint

1000

580

480

2200

30

2040

Spicy Mango

1000

580

480

2200

30

2040

Tropical Fruit

250

400

200

80

10

10

Mint

250

400

200

80

10

10

Concentrated Preparation

Blood Orange

250

400

200

80

10

10

Blood Orange

500

450

330

1660

25

1560

Lemon + lime zest

250

400

200

80

10

10

Lemon

500

580

480

2200

30

2040

Concentrated Preparation

Defrost the fruit puree. In a stainless steel bowl, place the white chocolate and the cocoa butter. Heat the puree with the glucose and pectin, then incorporate the gelatine. Mix together all the ingredients as for a ganache. Use the icing at 35/40°C on your pastries straight from the mould.

4p_Tableaux Patissiers_GB.indd 3-4

Mandarine

500

450

330

1660

25

1560

Orange

500

480

360

1785

25

1680

Defrost the fruit puree. Heat the fruit puree with the glucose and the liquid cream. Add the melted gelatine. Pour over the chopped milk chocolate. At 35°C, add whipped cream. Pour into a dessert mould.

3/10/08 12:33:03

PASTRY CHEFS

Table chart for fruit puree use

Table chart for fruit puree use Fruit mousse, fruit cream, fruit icing, chocolate mousse with fruit

LES VERGERS BOIRON EXPERTISE • Meticulously selected fruits from all around the world, for their unique flavours. • Fruits are assembled for their taste, colour and texture, a guarantee of constant quality. • The rapid heating and cooling pasteurizing process is adapted to each fruit, preserving the fresh taste and colour of the fruit.

• Controlled and constant quality all year round. • Flavour and colour of fruit remain intact. • A ready-to-use product that is used as fresh fruit, saving the time normally spent on washing, stoning and pitting, hulling and crushing, etc. • A product available all year round. • Practically packaged in a 1 kg tray, making it possible to unmold, portion and pour the puree with ease.

PACKAGING • Trays of 1 kg (2,2Ibs), carton of 6. • 10 kg buckets are available for certain references.

DEFROSTING METHODS • It is recommended to defrost the puree at a temperature between +2°C and +4°C for 24 to 48 hours in order to get an optimum quality. • It is possible to defrost the product in a bain-marie or in a microwave at a moderate temperature. • When the puree is defrosted, remove the sealed protective film and pour out. • If only part of the puree is required, unmold the still-frozen puree and take the desired portion.

STORAGE CONDITIONS • Store the product at a temperature of -18°C (see best-before date on packaging). • After defrosting, the product performs as a fresh product. Keep it at a temperature between +2°C and +4°C and use it rapidly. Do not refreeze. Our recipe book is available on our website: www.lesvergersboiron.com

Food safety: Boiron Frères SAS located in Valence (France) has developed an HACCP approach since1996 and is ISO 9001 and ISO 14001 certified.

Your distributor

For any further information, contact :

Tel.: 33 (0)4 75 47 87 00 or visit our website:

www.lesvergersboiron.com

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P E F C /10-31-1306

Creation: Tangerine / RMP – Les vergers Boiron © 08/10 - Photos: Y. Bagros - All rights reserved - Boiron Frères S.A.S. . au capital de 1 000 000 euros - RCS 542 015 763 Romans sur Isère - DCT02G-C

ADVANTAGES

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