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
PâTISSERIE cUlTURE 2016 | 05
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.
06 | PâTISSERIE cUlTURE 2016
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
PâTISSERIE cUlTURE 2016 | 07
MUST HAVE
The macaroon corner
08 | PâTISSERIE cUlTURE 2016
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
PâTISSERIE cUlTURE 2016 | 09
We lay all the macaroon shells by hand.
NEW
10 | PâTISSERIE cUlTURE 2016
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
PâTISSERIE cUlTURE 2016 | 11
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.
12 | PâTISSERIE cUlTURE 2016
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
PâTISSERIE cUlTURE 2016 | 13
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.
14 | PâTISSERIE cUlTURE 2016
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.
PâTISSERIE cUlTURE 2016 | 15