Professional Documents
Culture Documents
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.
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
*
DEMARLE S.A.S
c o n t a c t s
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
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 ...
Demarle offers
you to travel
around the
world and stop
over in the
most
international and creative
chefs kitchens and pastry
shops.
ROULPAT
*
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
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
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
Marc Debailleul and Philippe Rhaus creation, Best Craftsmen in Pastry in France in 1979 and 2000
TIPS
. Pour some warm milk or water
on the indents to unmould the
whites.
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
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
6-Finish
28 chocolate sticks
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
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
AN ORIGINAL TARTLET
Put a piece of shortbread pastry on
the reverse side of the Tunisian cake
indent and you will get a tartlet