FIBERGlASS

SILPAT

FLEXIPAT

ROULPAT

FLEXIPAN

TAPIS RELIEF

p r o f i l e

SILPAIN

SILFORM

SILTRAY

*
The cutters

n e w

Thierry Mastain
THIERRY IS A TEACHER AT THE
NOTRE DAME DE LA PROVIDENCE
HOTEL SCHOOL IN ORCHIES,
NORTH OF FRANCE. HE HAS
WORKED WITH DEMARLE SINCE
1992, MAKING DEMONSTRATIONS
AND WORKING ON THE CONCEPTION
OF NEW FLEXIPAN SHAPES, OR
NEW CONCEPTS LIKE FLEXIPAT.
HE HAS ALSO BEEN A PILOT OF
THE BOOK CHOOSING FLEXIPAN.
HES PRESENTING THE NEW 2006
SHAPES THROUGH HIS DIFFERENT
REALISATIONS.

In order to resolve the problems of cutting sponges,

Demarle offers now cutters adapted to Flexipan
shapes.
The first two cutters available are for the charlotte
ref. FP 1059 and a cutter for the interlaced heart
ref. FP 1096.

Cutter for Flexipan Interlaced Heart

FP 1096 - ref. DEC 01096 00

With the arrival of the medium

oval savarin, the range of
savarins is growing!

Flexipan medium oval savarin

70 x 50 mm Depth 22 mm
600 x 400 mm ref. 1116 30 indents
400 x 300 mm ref. 2116 15 indents
Available now

After the mini oval savarin ref. FP 1080 and the

small cake ref. FP 1054, here is the latest member
of the family: the medium oval savarin ref. FP 1116
which will allow you to make individual cakes like
this orange cake from Genoa. You can also mould a
decorated bavarois with chocolate velvet, garnished
with fruit, an ideal size for a plated dessert!

Cutter for Flexipan Charlotte

FP 1059 - ref. DEC 01059 00

a g e n d a
Food & Hotel Asia
25th - 28th April 2006

Singapore

IBA
3rd - 9th October 2006

Mnchen - Germany

EQUIPHOTEL
5th - 9th November 2006

Flexipan mini square financier

45 x 45 mm Depth 12 mm
600 x 400 mm ref. 1106 60 indents
400 x 300 mm ref. 2106 30 indents
Available now

With this new shape you can mould mini financier

with pistachio, with cherries or even with chocolate.
It can also be used as an insert for the range of
square savarins FP 1102 and FP 1105. Ideal also as
a mould for shortbread pastry used as a base for a
chocolate sauce covered with crumble. So here is a
crusty tartlet ready to be tasted!

Paris - Porte de Versailles

*
DEMARLE S.A.S

c o n t a c t s

Parc d'Activits des Ansereuilles

59136 WAVRIN - FRANCE

Tips
Pipe a mousse in the interlaced hearts ref. FP 1096
Flexipan indents. Placing
this double heart over an
ice cream glazed dessert or
sprayed with a chocolate
velvet you will obtain a
superb decoration for a
wedding cake or a Mothers
Day cake!

Tl. : + 33 (0) 3 20 58 83 84
Fax : + 33 (0) 3 20 58 74 70
E-mail : demarle@demarle.fr
Site internet : www.demarle.com
Publication director: Christine Bauden
Editor / Art editor : Sverine Engels
Lisa Meyer
Photos : Demarle
Graphic designer : Alicia Grioche
February 2006

Code : DOC 0500 GB 05 DEMARLE RC Lille B 950 080 465 - Edition 02/06

Mini square financier FP 1106

agazine

Exceptional excursions
with Flexipan is an
inspiration book open to all
the culinary cultures, to all
those rare ingredients,
those new tastes, those
new shapes ...
For Demarles 40th
birthday, we all gave the
best of ourselves.
Have a nice read and ...
enjoy your trip!

Patrice Jacquelin,
President
PS : It will also be our
pleasure to have your
comments ...

FIBERLUX

TAPIS RELIEF

SILPAIN

SILFORM
FEBRUARY 2006

SILTRAY

N5

e v e n t

*
Exceptional excursions !
A FIRST-CLASS JOURNEY WITH FLEXIPAN IN THE GREATEST KITCHENS AND PASTRY
SHOPS AROUND THE WORLD WITH A BOOK UNLIKE ANY OTHER ...

Noel Nalin Fonseka

Demarle offers
you to travel
around the
world and stop
over in the
most
international and creative
chefs kitchens and pastry
shops.

ROULPAT

In 1989, Demarle revolutionised the

food industry with its creation of a
perfectly non-stick flexible mould made
of silicone and fibreglass: Flexipan.
To celebrate 40 years of skill, notoriety
and experience, the company which
makes moulds unlike any others has
decided to publish a book... unlike any
other.
Demarle turns towards Editing by
publishing a book dedicated to the
greatest chefs in the world,
Exceptional excursions with Flexipan.
For this book , our photographer ,
Frdric Lebain travelled around the
world to the pastry shops and kitchens
of the greatest chefs and managed to
capture the sensibility of each chef and
his passion.
More than just a fantastically illustrated

cookbook, it is first and foremost an

inspirational treasure trove in which
you will discover the most unusual,
creative and often audacious ideas!
Don't wait, step on board and explore
these most exceptional excursions!
Be one of the fortunate 6,000 people
to own a copy of this limited edition,
each one accompanied by a set of
eight exclusive and individually num-

*
The launch of Exceptional
s t o p

p r e s s

Excursions
During the National Bakery and Pastry Show in Paris,
Demarle presented its latest book Exceptional Excursions
with Flexipan. For the occasion, Demarle dedicated a smart
and stylish space in purple to the book. Many professionals
looking for inspiration rushed to the stand to get a copy!

Ahmad Zalatimo

No need to go
on holiday ...

FLEXIPAT

Fabio Tacchella

SILPAT

Yannick Alleno - Camille Lesecq

FLEXIPAN

bered photographs!
The book is available in French and in
English from your usual distributors.
Only 3,000 copies of each version
have been printed. So place your
order as soon as possible!
Public price in France : 89 Euros
without taxes - Demarle Editions

FIBERGlASS

SILPAT

FLEXIPAT

ROULPAT

FLEXIPAN

TAPIS RELIEF

SILPAIN

SILFORM

SILTRAY

r e c i p e

Chocolate velout and its sweets

Recipe for
14 portions

References used:
FLEXIPAN QUENELLES
REF. 1052
42 indents
60 x 40 mm Depth 25 mm

FLEXIPAN MINI-OVALS
REF. 2267
50 indents
51 x 31 mm Depth 20 mm

Recipe from the book

Exceptional excursions
with Flexipan

Marc Debailleul and Philippe Rhaus creation, Best Craftsmen in Pastry in France in 1979 and 2000

1-Little chocolate and

mandarin cakes

TIPS
. Pour some warm milk or water
on the indents to unmould the
whites.

. The floating islands can be

kept in the fridge for two days.
. The whites can also be
moulded in other original
shapes such as the charlotte
shape or the half-sphere shape.

82 g melted butter
120 g almond tant pour tant
50 g flour
1 g salt
44 g egg
63 g egg yolks
6 g baking powder
6 g potato starch
75 g semi-candied mandarins
19 g Napolon mandarin liqueur
94 g egg whites
13 g sugar
119 g 70% dark chocolate

Whisk the melted butter together with

the tant pour tant, the flour, the salt, the
egg, the egg yolks, the baking powder, the
starch, the semi-candied mandarin and
the Napolon mandarin liqueur.
Whisk the egg whites separately with the
sugar. Fold the chocolate into the first
mixture. Next add the meringue, mixing it
delicately.
Pipe into the Flexipan mini-ovals
indents.
Bake in a convection oven at 200 C for
7 minutes.

2-Chocolate sauce
368 g cream
242 g whole milk
82 g sugar
42 g liquid glucose
2 g Szechuan pepper
246 g 70% dark chocolate

Boil the cream, the whole milk, the

sugar, the glucose and the pepper.
Pour over the chocolate.
Keep in the fridge.
3-Lime tuiles
125 g butter
40 g orange juice
150 g icing sugar
75 g flour
1 pinch of salt
Zest of a lime
25 g flaked almonds

Flexipan between the indents to

unmould the floating islands.
Place the floating islands on absorbent
paper.
5-Caramel sauce
100 g sugar
100 g cream
1 pinch of gourmet salt

Cook the sugar to a caramel.

Uncook by pouring in the boiling cream
and adding the gourmet salt.
Use the sauce for decorating the floating
islands with lines.

Melt the butter. Fold in the orange juice,

the icing sugar, the flour, the salt, the lime
zest and the flaked almonds.
Use a teaspoon to lay out the mixture
on a Silpat mat.
Bake in a convection oven at 180 C for
5 minutes.
4-Floating islands
200 g egg whites
1 pinch of salt
200 g sugar

Whisk the egg whites then fold in the

salt and the sugar.
Pipe into the Flexipan quenelles.
Bake in a convection oven at 105 C for
approximately 10 minutes.
Take the tray out of the oven, warm
some milk then pour it over the

6-Finish
28 chocolate sticks

Pour the chocolate sauce into a bowl

and place two chocolate sticks over it,
supported on the rim.
Place the floating islands on top of the
chocolate sticks and place two little
chocolate and mandarin cakes and a
couple of lime tuiles on the edge of the
plate.

FIBERGlASS

SILPAT

FLEXIPAT

ROULPAT

FLEXIPAN

TAPIS RELIEF

SILPAIN

* n e w s h a p e s
Flexipan Rosace shape
ref. FP 1109

SILFORM

SILTRAY

t r i c k s
and

t i p s

TUNISIAN CAKE

DEMARLE DEVELOPED FOR YOU THIS NEW EXCLUSIVE SHAPE!

1 - Tatin tart with honey

The Tunisian cake ref. FP 1081 is
ideal for all mousse and bavarois
preparations, like for example the
following dessert:
A delicious Tatin tart with apples
and caramel on a honey bavarois,
placed on a puff pastry
caramelised square!

Vanilla bavarois
and its passion
sauce heart

This new shape rosace will give you the opportunity to make small cakes or
pretty shaped moelleux.
You can also make plated desserts : for example, a bavarois or a mousse
accompanied by a sauce poured in the small hole or running along each side.
Why not mould in a self-raising dough like for the Kougloff or an ice cream
dessert?

Pistachio
and raisins
tenderness

Flexipan Rosace shape

Diam. 78 mm Depth 35 mm
600 x 400 mm ref. 1109 18 indents
400 x 300 mm ref. 2109 8 indents
Available now

Ingrdients for the bavarois with

honey : 500 g milk - 450 g honey 130 g egg yolks - 40 g sugar 16 g gelatine - 500 g whipped
cream
2 - And afternoon tea cakes...

Flexipan mini and medium

square savarins
ref. FP 1113 and FP 1105

THE RANGE OF SQUARE SAVARINS IS GROWING. AFTER THE SUCCESS OF THE

SMALL CAKE REF FP 1102, DEMARLE INTRODUCES THE PETIT FOUR VERSION
AND THE PLATED DESSERT VERSION.
<< Mini square savarin
The mini version ref. FP 1113 will make all the difference to your cocktail
buffets. Its small cavity will be perfect to take the sauce of your choice or any
other decoration, fruit for example.

Flexipan medium square savarin

56 x 56 mm Depth 24 mm
600 x 400 mm ref. 1105 35 indents
Available now

Flexipan mini square savarin

37 x 37 mm Depth 17 mm
600 x 400 mm ref. 1113 60 indents
400 x 300 mm ref. 2113 30 indents
Available in May
>> Medium square savarin
Medium sized, the square savarin ref.
FP 1105 will enable you to make
original starters and very special plated
desserts. It can also be transformed
into a perfect Easter nest ready to be
filled with chocolate eggs or other
sweets.

moelleux and cakes...

... but also ice cream desserts to be

decorated with chocolate or fruit
sauce.

AN ORIGINAL TARTLET
Put a piece of shortbread pastry on
the reverse side of the Tunisian cake
indent and you will get a tartlet

Chocolate bits and caramel sauce

The Tunisian cake is perfect for

ready to be filled with custard and

fresh fruits.

Vanilla bavarois and its chocolate sauce