CHELSEA FLOWER SHOW 2019 1
Colourful Inspiration
Valrhona has drawn on all its chocolate-making expertise to develop this technical feat combining the unique texture of chocolate with the intense flavour and colour of fruit. After the launch of Inspiration Strawberry, Passion fruit and Almond in February 2018, Valrhona is extending the Inspiration range with two new flavours: Raspberry and Yuzu!
Raspberry Inspiration
Yuzu Inspiration
Warm notes of raspberry jelly, which give way to the tart flourish that characterizes this red fruit
Unique citrusy taste, which gives way to fresh fruit flavours
VAL19999 – 3kg bag of beans
VAL19998 – 3kg bag of beans
Floral & Fruity Purees
Strawberry 10% sugar Mara des bois / France (Dordogne, Rhone Valley)
PON216 – 1kg tub frozen
2 2
Mandarin Bergamot Lemon Verbena 10% sugar
PON2247 – 1kg tub frozen
Litchi Raspberry with Rose
Violet Fig
10% sugar
France (Provence)
PON2245 – 1kg tub frozen
PON445 – 1kg tub frozen
10% sugar
100%Natural Extract
PANTONE BLACK 340C
Natural
Jasmine Extract Alcohol basis
Lavender Extract
Orange Blossom Extract
VAN904 – 40ml
VAN905 – 40ml
VAN907 – 40ml
Rose Extract Alcohol basis
VAN908 – 40ml
Flower Aromas Rose Aroma
Violet Aroma
SOS46080025 – 50g
SOS46080010 – 50g
Rose Water
Rose Sugar
SOS41500000 – 100g
SOS00102028 – 500g
Whole Crystallised Violet
Crystallised Rose Petal
SOS41100007 – 400g
SOS41100003 – 300g
3 3
Pastry Decoration CLASSIC RANGE
96 Large Flowers White Choc 4 designs Ø 40mm PCB030083
Entremet “Fleur” Mould
“Sur les Chemins” Transfer Sheets
“Giverny” Transfer Sheets
360 x 130mm PCB007845 – 125 sheets
360 x 130mm PCB050058 – 125 sheets
“Fleurs de Cerisier” Transfer Sheets
“Adeline” Transfer Sheets
360 x 130mm PCB007657 – 125 sheets
360 x 130mm PCB007933 – 125 sheets
“Agrumes” Transfer Sheets
“Mignonne” Transfer Sheets
360 x 130mm PCB040005 – 125 sheets
360 x 130mm PCB007973 – 125 sheets
10 moulds for 5 pieces Top: 17 x 16 x 2.5cm Bottom: 18 x 17 x 4cm PCB010308
Mini Crunchies Green
324 Little Flowers Marshmallow
220g PCB010432
15 designs
PCB008571
117 Daisies Compound Coating “Rose” Ø 25mm PCB030081
120 Butterflies White Choc “Papillon” 12 designs
PCB050310
4 4
120 Rosso Leathers “Mini-eclairs” 3 designs
66 x 24mm PCB040053
117 Daisies Compound Coating “Rose” Ø 25mm PCB050334
Mini Crunchies Violet 220g PCB010434
Mini Crunchies Pink 220g PCB010428
400 Cherry Blossom Strawberry 392 Petals White Choc “Pink”
2 designs 22 x 21mm PCB045034
PCB002402
50 Rosso Leathers “Tong” 125 x 57mm PCB011281
320 Leaves White Choc 3 designs 18 x 33mm PCB050326
392 Petals White Choc “Yellow”
240 Rosso Leathers “Feuilles”
PCB002441
PCB011278
3 designs
192 Tiare Flowers White Choc Ø 25mm PCB040094
5 5
Pastry Decoration PURE EMOTION RANGE
Launched in June 2018, the Pure Emotion range from PCB Creation has been described as a revolution in the world of decoration. They have now extended the range with a large choice of products to make fantastic Spring and Floral -inspired creations. Pure Emotion is a range of decorations and ingredients made entirely from natural raw materials. In this range, PCB Creation offer products with 100% natural ingredients: No colourings, No preservatives, No added aromas. In this range, you will only find three groups of ingredients: chocolates, sugars and other derivatives from plantbased materials (fruit, herbs, flowers, cocoa, starch…).
243 Little Flowers White Choc 2 designs Ø 22mm
6 6
50 Edible Dried Blue Vervain Flowers
50 Edible Dried Red Vervain Flowers
PCB050296
PCB050294
50 Edible Dried Blue Vervain Flowers
50 Edible Dried Pink Vervain Flowers
PCB050295
PCB050297
PCB050271
220 Wings for 110 Butterfliers Fraise 10 designs
PCB045018
117 Daisies White Choc “Coeur Rose”
220 Wings for 110 Butterfliers Mangue
PCB050263
PCB045017
Ø 25mm
10 designs
Cocoa Butter Raspberry 200g
PCB045009
Cocoa Butter Barley Grass 200g
PCB045012
Raspberry Pieces 80g
PCB045006
Green Fig Pieces 80g
PCB045007
7 7
Floral Moulds
8 8
Siliconflex Little Dahlia
Siliconflex Big Dahlia
Ø 44 H 25mm SIL1007300 – 15 pieces
Ø 78 H 40mm SIL1007800 – 6 pieces
Siliconflex Little Rose
Siliconflex Big Rose
Ø 44 H 27mm SIL1007400 – 15 pieces
Ø 76 H 40mm SIL1007700 – 6 pieces
Siliconflex Little Narcissus
Siliconflex Big Narcissus
Ø 44 H 25mm SIL1007900 – 15 pieces
Ø 76 H 40mm SIL1007500 – 6 pieces
Non-stock items, to be ordered 10 days in advance
Butterfly Silicone Mat
Black Tricot Décor Flower
80 x 400mm H 1mm SIL3308220 – 6 pieces
80 x 400mm H 1mm SIL3308320
Sugarflex Gold Fiori Rosa
Sugarflex Gold Fiori Sagittaria
Ø 75 H 35mm SIL4401001
Ø 72mm SIL4401003
Rosa
Sakura Origami
Ø 70 H 55 mm
Ø 170 H 30 mm
SIL3621787
SIL203828
9 9
Get inspired by our Chel Fleur d’Asie By Baptiste Blanc
Mara des Bois Strawberry Tart By Eddie Benghanem
10 10
lsea Flower Show recipes
Cushion By Franck Michel
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Fleur d’Asie BY BAPTISTE BLANC Makes 24 desserts
YUZU INSPIRATION WHIPPED GANACHE Yuzu pulp Glucose DE 38/40 Inverted sugar Valrhona Yuzu Inspiration Cocoa butter UHT cream 35%
RASPBERRY INSPIRATION CRUNCHY FROSTING 85g 10g 10g 250g 10g 290g
Heat the pulp along with the glucose and inverted sugar. Gradually pour the hot mixture over the melted couverture and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
STRAWBERRY INSPIRATION MUFFINS Whole UHT milk Whole eggs Caster sugar Inverted sugar Fine salt Strong white bread flour Baking powder Potato starch flour Clarified liquid butter Sunflower oil 4 Valrhona Strawberry Inspiration
85g 90g 65g 15g 2g 150g 9.5g 15g 50g 5g 120g
Mix the milk with the whole eggs, caster sugar, inverted sugar and salt. Sift the flour with the baking powder and starch, then incorporate the egg and sugar mixture. Finish off by adding the clarified liquid butter, which you have melted at 95°F (35°C), and the oil. Once you have made the dough, incorporate the chopped Strawberry Inspiration couverture, then mix.
Valrhona Yuzu Inspiration VAL19998 – 3kg bag of beans
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Valrhona Raspberry Inspiration Grape seed oil Éclat d’Or
280g 30g 50g
Melt the couverture and oil at 95°F (35°C) and add the Éclat d’Or. While it is still at 95°F (35°C), use to ice the dessert and leave to crystallize in the refrigerator.
RASPBERRY SORBET Water Powdered glucose DE 33 Caster sugar Stabilizer SE 64 Raspberry pulp
40g 20g 45g 1g 200g
Pour some water into a saucepan. Heat to 105°F (40°C), then add the atomized glucose, sugar, and the stabilizer mixed together with a small portion of caster sugar. Bring to the boil. Quickly cool the mixture to 40°F (4°C) then leave to sit in the refrigerator for 12 hours. Before you churn your mixture, mix the raspberry pulp into the syrup. Mix in an electric mixer and churn.
ASSEMBLY & FINISHING Make the confit, the whipped ganache, the sorbet and the frosting. Make the muffin mix and pour approx. 25g into each 4.5cm-diameter ring. Bake at 320°F (160°C) for approx. 15 minutes. Freeze. Use the crunchy frosting to ice the muffins. Make thin sheets of pre-hardened Raspberry Inspiration between two pieces of confectionery dipping paper and cut them into flower shapes, each with six petals and an approx. diameter of 8cm. Leave to harden. Put the Raspberry Inspiration muffin in the center of the plate. Use the confit to create a decorative design around the plate. Whip up the Yuzu Inspiration whipped ganache and place six scoops of it around the Raspberry Inspiration flower. In each scoop, make an indent which runs into the center of the flower using a teaspoon. Fill the indents with raspberry confit. Then stick the flower onto the muffins using a dab of whipped ganache and put a scoop of raspberry sorbet with a diameter of approx. 3cm at its center.
RASPBERRY CONFIT Raspberry pulp Glucose DE 38/40 Caster sugar Pectin NH
310g 50g 50g 5g
Heat the pulp and glucose to 105°F (40°C). Mix the caster sugar with the pectin NH then add it to the heated pulp. Bring to the boil and store in the fridge.
Valrhona Strawberry Inspiration
Valrhona Raspberry Inspiration
VAL15391 – 3kg bag of beans
VAL19999 – 3kg bag of beans
BAPTISTE BLANC Pastry Chef at L’École Valrhona (Tain l’Hermitage)
13 13
Mara des Bois Strawberry Tart BY EDDIE BENGHANEM
SHORTCRUST PASTRY Flour 250g Baking powder 5g Pinch of salt 1 Softened butter 125g Caster sugar 125g Egg 1 Cut the butter into small pieces, sieve the flour, baking powder and salt. Rub together the dry ingredients (sieved powders and caster sugar) and the butter to make a crumb consistency. Make a well in the middle and add the egg. Mix but do not work too thoroughly. Cover the pastry with film and keep cool for 2 hours. Roll out the pastry to 2mm thickness, cut strips as wide as the height of the circles. Roll the strips of pastry around circles of two different sizes. Place in the oven at 150°C and leave to cook for 10 minutes. Leave to cool.
MARA DES BOIS STRAWBERRY PANNA COTTA Single cream 300g Mascarpone 100g White chocolate 250g Gélatine 8g Ponthier Mara des Bois strawberry puree 300g Soak the sheets of gelatine in cold water. Heat the liquid cream and pour it over the white chocolate and drained gelatine. Incorporate the mascarpone and the Ponthier Mara des Bois strawberry puree, process and place in the refrigerator.
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MIRLITON BISCUIT Ground almonds 225g Cream powder 20g Sugar 260g Eggs 4 Thick cream 110g Egg yolks 60g Vanilla pod 1 Scrape the vanilla pod and remove the seeds. Combine the eggs, egg yolks and sugar and then incorporate the cream powder, ground almonds and thick cream. Pour into a mould to a depth of 1cm, cook in the oven at 160°C for 10 to 12 minutes. Leave to cool, cut into cubes and put to one side.
CANDIED MARA DES BOIS STRAWBERRY Ponthier Mara des Bois strawberry puree 250g Ponthier raspberry puree 50g Invert sugar 20g Sugar 50g Pectin NH 8g Ponthier lemon puree 10g Balsamic vinegar 20g Heat the Ponthier fruit purees and the inverted sugar to 45°C. Mix the sugar and the pectin NH, add the fruit purees, and bring to the boil. Remove from the heat and add the balsamic vinegar. Put to one side.
MARA DES BOIS STRAWBERRY SORBET
Glucose powder 40g Stab Super Neutros 5g Dextrose 50g Pour the water and the sugar into a pan and heat to 45°C. Then add the Stab Super Neutros mixed with the atomized glucose and the dextrose, bring to simmering point. Pour over the Ponthier Mara des Bois strawberry puree, process for 2 minutes, leave to mature in the refrigerator for 24 hours before placing in the sorbet maker.
CRUMBLE Flour Softened butter Brown cane sugar Ground almonds
100g 100g 100g 100g
Mix all the cold ingredients together. Preheat the oven to 165°C, crumble the dough onto a baking sheet, place in the oven and leave to bake for 10 to 12 minutes. Leave to cool.
ASSEMBLY
Whip the Mara des Bois panna cotta and pour into a piping bag with a plain nozzle. Place the two circles of pastry vertically on a plate. With a piping bag add the candied Mara des Bois strawberries between these two circles. Then fill with the Mara des Bois panna cotta emulsion. Cut the strawberries into four, use them to decorate the plate along with the cubes of Mirliton biscuit, sprinkle with icing sugar. Make a small sausage of Mara des Bois strawberry sorbet, stick a little crumble onto the plate using some Mara des Bois strawberry panna cotta, place the sorbet sausage on the crumble and serve immediately.
Ponthier Mara des Bois strawberry puree 1000g Water 150g Sugar 180g
Mara de Bois
Raspberry
Yellow Lemon
10% sugar
10% sugar
100%
France (Dordogne, Rhone Valley)
Williametter, Mecker / Serbia
Italy (Sicily)
PON216 – 1kg tub frozen
PON134 – 1kg tub frozen PON525 – 6x1kg pouch chilled
PON303 – 1kg tub frozen PON2113 – 6x1kg pouch chilled
Mirliton Biscuit Icing sugar
Mara des Bois strawberry pannacotta Candied Mara des Bois strawberry
Cubes of fresh strawberry Fresh strawberry cut into four Shortcrust pastry Mara des Bois strawberry sorbet Mara des Bois strawberry pannacotta Crumble
EDDIE BENGHANEM Pastry Chef Waldorf Astoria Trianon Palace, Versailles
15 15
Cushion
BY FRANCK MICHEL MOF PASTRY CONSULTANT AND WINNER OF THE PASTRY WORLD CUP 2006
Makes 20 small cushions
SPICY SABLÉ STREUSEL l 150g Butter l 2g Salt l 190g Demerara sugar l 35g Ground almonds l 35g Eggs l 15g Milk l 300g Flour l 3g Baking powder l 1g Mixed spice l 5g Ground cinnamon Cream the butter with the salt, sugar and ground almonds. Add the eggs and milk. Sift in the remaining dry ingredients. Work the mixture through a coarse sieve and chill before baking.
STEAM-COOKED BISCUIT l 150g Egg yolks l 60g Castor sugar (1) l 115g Flour l 80g Butter, melted l 200g Egg whites l 80g Castor sugar (2) Whip the egg whites with the sugar (2) In another bowl beat the egg yolks with the sugar (1), add a spoonful of the whites, then the flour and hot butter. Fold in the remaining egg whites. Spread on a baking sheet and steam-bake at 190°C for 6-8 minutes.
RED SOUR CHERRIES IN SYRUP l 70g Water l 70g Sugar l 180g Red sour cherries (frozen) Bring the water and sugar to the boil. Pour over the frozen cherries and set aside in the refrigerator.
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RED SOUR CHERRY AND GINGER FILLING l 140g Red sour cherries in syrup l 120g Red sour cherry juice l 140g Red sour cherry purée l 100g Glucose l 100g Sugar l 8g Pectin NH l 6g Fresh ginger Mix together the cherries, the purée, juice, fresh ginger and glucose and then heat to 50°C. Mix the sugar with the pectin NH, add to the mix and bring back to the boil. Boil for 2 minutes. Pour 2/3 of the filling onto a silicone tray to a depth of 4 mm for your inserts. Transfer the remaining mixture to a piping bag for decoration
ALMOND MOUSSE l 220g Milk l 155g Almond paste 50 % l 55g Egg yolks l 10g Gelatine l 60g Cold water l 25g Amaretto l 385g Whipped cream l 110g Meringue
ASSEMBLY Coat the smooth half of the cushion mould with two coats of melted white chocolate using a brush. Sprinkle this second coat with t he streusel crumbs, baked and coated with cocoa butter, then fill with the almond mousse before topping with a layer of the biscuit. Remove any excess mousse. Fill the second half of the cushion mould with the almond mousse, insert a square of the cherry and ginger filling, removing any excess mousse. Freeze both halves of the cushion. Remove from their moulds and reassemble. Use a little melted white chocolate to ensure the halves stick together. Spray coat the cushion with a mixture of white chocolate and white cocoa butter and decorate as desired.
All are non-stock items, to be ordered 12 days in advance
PCB Creation Cushion Mould
PCB0099488
17 17
www.classicfinefoods.co.uk classicfinefoodsuk
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classicfinefoodsuk
Westway Estate, 18-20 Brunel Rd, Park Royal, London W3 7XR T. 020 7627 9666 E. sales@classicfinefoods.co.uk
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