PDF - La Rose Noire

www.la-rose-noire.com
La Rose Noire Europe
By Passion4food
Belgium
Tél.: +3261511522
Fax: +3261212995
E-mail : [email protected]
Web : www.la-rose-noire.be
CONTENTS
OUR PHILIPPINES FACTORIES ........................................................................................................................... 04
OUR CERTIFICATIONS ........................................................................................................................................ 06
OUR QUALITY ASSURANCE ................................................................................................................................ 07
OUR PRODUCTIONS........................................................................................................................................... 08
SWEET LINE
“Les Petitclairs” Hand Crafted.................................................................................................................................. 12
“Les ChouChous” Hand Crafted .............................................................................................................................. 18
“Les Tartes Passion” Hand Crafted ......................................................................................................................... 24
“Les Carolines” Hand Crafted ................................................................................................................................. 30
“Les Éclairons” Hand Crafted ................................................................................................................................ 34
Frozen Hand Crafted Double-Flavored Macarons Regular and Mini ..................................................................... 38
Frozen Hand Crafted Macarons Regular and Mini.................................................................................................. 44
AOP French Butter Almond Tart Shells & Sablés Breton Hand Crafted ................................................................. 52
AOP French Butter “Slim” Tart Shells Hand Crafted ............................................................................................. 60
Premium Graham Crackers Tart Shells Hand Crafted ............................................................................................ 66
Premium Tart Shells Hand Crafted ........................................................................................................................ 70
Elegant Mini Cones .............................................................................................................................................104
Elegant Cones ..................................................................................................................................................... 106
Passion Cones .................................................................................................................................................... 110
Premium Mini Baskets Hand Crafted .................................................................................................................. 114
Premium Baskets Hand Crafted .......................................................................................................................... 118
SAVORY LINE
AOP French Butter Sablés Breton - Savory Hand Crafted ................................................................................... 120
AOP French Butter “Slim” Tart Shells - Savory Hand Crafted................................................................................ 124
Premium Vegetable Tarts Hand Crafted .............................................................................................................. 128
Premium Tart Shells Hand Crafted ...................................................................................................................... 132
Elegant Mini Cones ............................................................................................................................................ 150
Elegant Cones .................................................................................................................................................... 154
Passion Cones .................................................................................................................................................... 160
Premium Mini Baskets Hand Crafted .................................................................................................................. 162
Premium Baskets Hand Crafted .......................................................................................................................... 170
AOP Fench Butter Puff Pastry Sheet....................................................................................................................172
Display Concept.................................................................................................................................................. 176
RECIPES & COOK BOOK
RECIPES ............................................................................................................................................................ 178
OUR PASSION STORE ....................................................................................................................................... 212
OUR PASSION ATELIER...................................................................................................................................... 220
OUR PHILIPPINES FOUNDATION..................................................................................................................... 224
PASSION BOOKS ............................................................................................................................................... 226
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3
Our Philippine Factories
4
5
Our Certification HACCP, QS & ISO
6
Our Quality Assurance
7
Our Productions
8
9
Our Productions
10
11
“Les Petitclairs”
Hand Crafted
Always looking for new trends, La Rose Noire created a new concept : Les Petitclairs ! This desert associate
with genius an actual trend of the french pastry which is l’Eclair, with our tartshells and a « Montblanc »
style dressing. All our 6 Petitclairs are double flavored will delight you !
Handling of “Les Petitclairs”
1. Always store at -18°C/0°F
2. Defrost in refrigerator at +4°C/+39°F for 4 hours in its original sealed packaging.
3. Consume immediately after opening.
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SWEET LINE “LES PETITCLAIRS”
Vanilla & Blueberry
Caramel & Mango
Black Currant & White Chocolate
Pistachio & Cherry
Chocolate & Passion Fruit
Lemon & Raspberry
PC072
Assorted“Les Petitclairs”
L. 5.5 cm x W. 2.5 cm x H. 2.7 cm
16-18 gr/pc - 36pcs/tray-2 trays/box
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SWEET LINE “LES PETITCLAIRS”
16
Vanilla & Blueberry
Caramel & Mango
Black Currant & White Chocolate
Pistachio & Cherry
Chocolate & Passion Fruit
Lemon & Raspberry
PCVB072
PCBW072
PCCP072
Vanilla & Blueberry “Les Petitclairs”
L. 5.5 cm x W. 2.5 cm x H. 2.7 cm
16-18 gr/pc - 36pcs/tray-2 trays/box
* Available on Request
Black Currant & White Chocolate “Les Petitclairs”
L. 5.5 cm x W. 2.5 cm x H. 2.7 cm
16-18 gr/pc - 36pcs/tray-2 trays/box
* Available on Request
Chocolate & Passion Fruit “Les Petitclairs”
L. 5.5 cm x W. 2.5 cm x H. 2.7 cm
16-18 gr/pc - 36pcs/tray-2 trays/box
* Available on Request
PCCM072
PCPC072
PCLR072
Caramel & Mango “Les Petitclairs”
L. 5.5 cm x W. 2.5 cm x H. 2.7 cm
16-18 gr/pc - 36pcs/tray-2 trays/box
* Available on Request
Pistachio & Cherry “Les Petitclairs”
L. 5.5 cm x W. 2.5 cm x H. 2.7 cm
16-18 gr/pc - 36pcs/tray-2 trays/box
* Available on Request
Lemon & Raspberry “Les Petitclairs”
L. 5.5 cm x W. 2.5 cm x H. 2.7 cm
16-18 gr/pc - 36pcs/tray-2 trays/box
* Available on Request
17
With this new concept, La Rose Noire re-created a classical French desert : Le choux à la crème !
With its double filling, a craquelin and a crunchy chocolate at the bottom, you will be amazed by our Les ChouChous.
This trendy pastry can be used on a lot of different ways : café gourmand, in pastry shops, for caterer …
The only limit is your own imagination !
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SET CB
SET CE
* Available On Request
SET CC
SET CD
SWEET LINE “LES CHOUCHOUS”
Black Currant & Vanilla
Double Chocolate
Double Raspberry
Nutty Caramel & Vanilla
Mango & Passion Fruit
Pistachio & Chocolate
* Available On Request
CC084
Assorted “Les Chouchous”
Φ. 4.0 cm x H. 3.0 cm
17-18 gr/pc - 42 pcs/trays - 2 trays/box
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CCBCVA084
CCDBCH084
CCDBRB084
*Available on Request
*Available on Request
*Available on Request
CCNCVA084
CCMGPF084
CCPTCH084
*Available on Request
*Available on Request
*Available on Request
23
“Les Tartes Passion”
Hand Crafted
As part of constant innovation, La Rose Noire introduced this exquisite new line “les tartes passion”
which is one bite version of classical French desert, hand crafted one by one with only the best ingredients
and the best features of our tart shells.
Handling of “Les Tartes Passion” :
1. Always store at -18°C/0°F
2. Defrost in refrigerator at +4°C/+39°F for 4 hours in its original sealed packaging.
3. Consume immediately after opening.
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Apricot Almond
Chocolate Praline
Φ. 3.7 cm - H. 2 cm
12-14 g/pc
Φ. 3.7 cm - H. 2.2 cm
17-19 g/pc
Lemon
Caramel Almond
Pear Chocolate
Φ. 3.7 cm - H.2.2 cm
13-15 g/pc
Φ. 3.7 cm - H.1.2 cm
12-14 g/pc
Φ. 3.7 cm - H.1.6 cm
12-13 g/pc
Apple Vanilla
Φ. 3.7 cm - H.1.6 cm
10-12 g/pc
TP072
Assorted Mini “Les Tartes Passion”
36 pcs/tray - 2 trays/box
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SWEET LINE “LES TARTES PASSION”
Caramel Almond
Lemon
Pear Chocolate
Apple Vanilla
Chocolate & Praline
Apricot Almond
TPCA072
TPLE072
Caramel Almond
Φ. 3.7 cm x H. 1.6 cm
12-13 g/pc - 36 pcs/tray - 2 trays/box
*Available on Request
TPAV072
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Apple Vanilla
Φ. 3.7 cm x H. 2.2 cm
17-19 g/pc - 36 pcs/tray - 2 trays/box
*Available on Request
Lemon
Φ. 3.7 cm x H. 1.2 cm
12-14 g/pc - 36 pcs/tray - 2 trays/box
*Available on Request
TPCP072
Chocolate Praline
Φ. 3.7 cm x H. 2 cm
12-14 g/pc - 36 pcs/tray - 2 trays/box
*Available on Request
TPPC072
Pear Chocolate
L. 6 cm x W. 2.5 cm
10-12 g/pc - 36 pcs/tray - 2 trays/box
*Available on Request
TPAA072
Apricot Almond
Φ. 3.7 cm x H. 2.2 cm
13-15 g/pc - 36 pcs/tray - 2 trays/box
*Available on Request
29
“Les Carolines”Hand Crafted
With this unique contemporary look combined with French Pastry Heritage, La Rose Noire introduced another
Constant innovation created by La Rose Noire, A delight that you have never seen before.
Handling of “Les Carolines” :
1. Always store at -18°C/0°F
2. Defrost in refrigerator at +4°C/+39°F for 8 hours in its original sealed packaging,
3. Consume immediately after opening.
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“LES CAROLINES” DISPLAY CONCEPT
SWEET LINE “LES CAROLINES”
Pistachio
Chocolate
Vanilla
Raspberry
Salted Caramel
Lemon
Set BX
34 x 7.5 cm - H.10 cm
9holders - 1pc/box
* On Demand
Set BY
40 x 12 cm - H.10.5 cm
16holders - 4pcs/box
* On Demand
Set BZ
15 x 7 cm - H.7 cm
6holders - 5pcs/box
CARO072
Assorted “Les Carolines”
L. 6 cm x W. 2.5 cm
13-15 g/pc - 24 pcs/tray - 3 trays/box
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“ LES ÉCLAIRONS ” DISPLAY CONCEPT
“ LES ÉCLAIRONS ” HAND CRAFTED
Dark Chocolate & Vanilla
Raspberry & Chocolate
Toffee & Banana
Pistachio & Morecllo Cherry
Vanilla & Raspberry
Speculoos & Caramel
Black Currant & Coconut
Mango & Chocolate
Set BR
Set BO
38 x 10 cm - H.11 cm
9holders - 3pcs/box
25 x 15 cm - H. 36 cm
9holders - 4pcs/box
* On Demand
Set BU
Set BQ
32 x 6 cm - H. 9.5 cm
8holders - 5pcs/box
* On Demand
36
34 x 29 cm - H. 9.5 cm
24holders - 1pc/box
* On Demand
MACEC080
Assorted “Les Éclairons”
L. 5 cm - H. 2.5 cm
12-14 g/pc - 40 pcs/trays/box - 2 trays/box
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Frozen Hand Crafted
Double-Flavored Macarons
Regular and Mini
Handling of Macarons:
1. Always keep in the freezer at -18°C
2. Thaw slowly in the refrigerator at +4°C for 8 hours before serving
3. Maximum storage time in refrigerator at +4°C and in its original sealed bag: 6 days
Advantages:
1. 100% handcrafted in the state-of-the-art workshop of Swiss Pastry Chef, Gérard Dubois
2. Contains soft insertion of “pate de fruit”
4. Shells are hand-painted with chocolate
6. Custom-made trays and vacuum packed to minimize breakage and ensure freshness
7. Range of displays available for an elegant and gorgeous presentation
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Tiramisu & Coffee
Lemon & Raspberry
Vanilla & Cherry
Pistachio & Chocolate
Cinnamon & Green Apple
Chocolate & Banana
Mango & Coconut
Hazelnut & Caramel
Orange & Chocolate
MACDF126
Double - Flavored Mini Macarons
6 - 7 g/pc, D: 2.8 cm - 63 pcs/tray - 2 trays/box
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DOUBLE-FLAVORED MACARONS DISPLAY CONCEPT
HAND CRAFTED DOUBLE-FLAVORED MACARONS
Pistachio & Chocolate
Lemon & Raspberry
Tiramisu & Coffee
Vanilla & Cherry
Chocolate & Banana
Cinnamon & Green Apple
Mango & Coconut
Hazelnut & Caramel
Set AT
Φ.19.5 cm - H. 31 cm
24holes - 1pc/box
Set BH
35 x 28 cm - H.25 cm
30 holders - 1pc/box
* Set On Request
Set BG
42 x 23 cm - H.28 cm
32holders - 1pc/box
* Set On Request
42
MACDF096
Double - Flavored Macarons
17g/pc, D: 4 cm - 48 pcs/tray - 2 trays/box
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Frozen Hand Crafted
Macarons
Regular and Mini
Handling of Macarons:
1. Always keep in the freezer at -18°C
2. Thaw slowly in the refrigerator at +4°C for 8 hours before serving
3. Maximum storage time in refrigerator at +4°C and in its original sealed bag: 6 days
Advantages:
1. 100% hand-crafted in the state-of-the-art workshop of Swiss Pastry Chef Gérard Dubois
2. Contain a soft insertion of “pate de fruit”
4. Shells are hand-painted with chocolate
6. Custom-made trays and vacuum packed to minimize breakage and ensure freshness
7. Range of Stands available for an elegant and gorgeous presentation of Macarons to the guests.
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Vanilla
Chocolate
Raspberry
Earl Grey
Coffee
Lemon
Salted Caramel
Orange
Passion Fruit
MAC126
Assorted Mini Macaron
6 - 7g/pc, D:2.8 cm - 63pcs/2trays
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MINI MACARON & MACARONS DISPLAY CONCEPT
H A N D C R A F T E D - M AC A R O N S
Vanilla
Chocolate
Raspberry
Earl Grey
Coffee
Lemon
Salted Caramel
Passion Fruit
Set AU-S
34.5 x 27 cm - H. 8 cm
63holes - 1pc/box
Set AW-S
39 x 28.8 cm - H. 9.8 cm
45holes - 1pc/box
Set AU
36 x 30 cm - H. 7.5 cm
42holes - 1pc/box
Set BC
23 x 15 cm - H. 34 cm
9holders - 5pcs/box
Set AW-S
43 x 29 cm - H. 10 cm
32holes - 1pc/box
MAC096
Assorted Macaron
15 - 17g/pc, D: 4 cm - 48pcs/2trays
(* Available On Request)
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H A N D C R A F T E D - M AC A R O N S
H A N D C R A F T E D - M AC A R O N S
Chocolate
Orange
Raspberry
Chocolate
Vanilla
Salted
Caramel
Vanilla
Salted Caramel
Lemon
Coffee
Earl Grey
Lemon
Raspberry
MAC072
Macaron packed per single flavor
Orange, Raspberry, Chocolate, Vanilla, Salted Caramel, Lemon, Coffee, Earl Grey
15 - 17g/pc, D: 4 cm - 96pcs/cs - 2tys
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MACSC096
MACVA096
MACCH096
Vanilla Macarons
48pcs/tray - 2 trays/box - 96pcs/box
* Available on Request
Chocolate Macarons
48pcs/tray - 2 trays/box - 96pcs/box
* Available on Request
Salted Caramel Macarons
48pcs/tray - 2 trays/box - 96pcs/box
* Available on Request
MACLE096
MACRB096
Lemon Macarons
48pcs/tray - 2 trays/box - 96pcs/box
* Available on Request
Raspberry Macarons
48pcs/tray - 2 trays/box - 96pcs/box
* Available on Request
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AOP FRENCH BUTTER ALMOND TART SHELLS
AOPMRSW192
AOP French Butter
Almond Tart Shell, Mini Round
Φ. 3 cm - H. 1.7 cm
4-5 g/pc - 64 pcs x 3 trays/box
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AOP FRENCH BUTTER ALMOND TART SHELLS
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AOPMRSW075
AOPLRSW027
AOP French Butter
Almond Tart Shell, Medium Round
Φ. 5 cm - H. 1.7 cm
10 - 11 g/pc - 25 pcs x 3 trays/box
AOP French Butter
Almond Tart Shell, Large Round
Φ. 8 cm - H. 1.7 cm
25 - 26 g/pc - 9 pcs x 3 trays/box
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AOP FRENCH BUTTER SABLÉS BRETONS
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AOPSBSW196
AOPSBSW080
AOP French Butter
Sweet Sablé Breton, Mini Round
Φ. 3.5 cm - H. 0.8 cm
4 - 5 g/pc - 49 pcs x 4 trays/box
AOP French Butter
Sweet Sablé Breton, Medium Round
Φ. 5.5 cm - H. 1 cm
10 - 11 g/pc - 20 pcs x 4 trays/box
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AOP French Butter “Slim”
Tart Shells Hand Crafted
At La Rose Noire, we stay innovative and think forward to offer this edgy
and avant-garde line of “Slim” Tart Shells made with AOP French butter.
AOP Beurre Charentes-Poitou
Since 1905, this butter has been made in the traditional
style from the cream of pasteurized milk from farms in
the Poitou-Charentes, France, using natural culture and
from the Protected Designation of Origin (PDO)label:
AOP Beurre Charentes-Poitou. Butter Charentes-Poitou
is distinguished from other butters by its strong smell of
thick cream but also a greater richness in lactose, which
give it fruity notes. The butter is 100% natural, no dyes,
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AOP FRENCH BUTTER “SLIM” TART SHELLS
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AOPSTMSSW210
AOPSTMRSW250
AOP French Butter
Vanilla “Slim” Tart Shell, Mini Square
3.3 x 3.3 cm - H. 1 cm
5 g/pc - 42 pcs x 5 trays/box
* Available on Request
AOP French Butter
Vanilla “Slim” Tart Shell, Mini Rectangle
4.5 x 2.2 cm - H. 1 cm
5 g/pc - 50 pcs x 5 trays/box
* Available on Request
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AOP FRENCH BUTTER “SLIM” TART SHELLS
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AOPSTMRSW210
AOPSTMRSW100
AOP French Butter
Vanilla “Slim” Tart Shell
Mini Round
Φ. 3.5 cm - H. 1 cm
4 - 5 g/pc - 42 pcs x 5 trays/box
AOP French Butter
Vanilla “Slim” Tart Shell
Medium Round
Φ. 5.5 cm - H. 1 cm
8 - 9 g/pc - 20 pcs x 5 trays/box
AOPSTLRSW055
AOP French Butter
Vanilla “Slim” Tart Shell
Large Round
Φ. 8 cm - H. 1 cm
18 - 19 g/pc
11 pcs x 5 trays/box
65
Premium
Graham Cracker Tart Shells
Hand Crafted
At La Rose Noire, we stay innovative and we always want to offer something
different to our valuable customers.
We created a new generation of tart shells using bran flour, which is the
cheese-cake base in USA. That create a new dimension, axed on the cereal
flavors and texture as well. All those tart shells are of course handmade and
finger coated with milk chocolate.
This new recipe suits perfectly for ingredients such as cream cheese, mascarpone
mousse …
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GRAHAM CRACKER TART SHELLS
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GRAHAM CRACKER TART SHELLS
GCMR210
GCMR100
GCLR045
GCEXLR032
Graham Cracker Tart Shell
Mini Round
Φ. 3.5 cm - H. 1.7 cm
5 - 6 g/pc - 42 pcs x 5 trays/box
Graham Cracker Tart Shell
Medium Round
Φ. 5.5 cm - H. 1.7 cm
10 - 11 g/pc - 20 pcs x 5 trays/box
Graham Cracker Tart Shell
Large Round
Φ. 8 cm - H. 1.7 cm
23 - 24 g/pc - 9 pcs x 5 trays/box
Graham Cracker Tart Shell
Extra Large Round
Φ. 10 cm - H. 2.5 cm
46 - 47 g/pc - 8 pcs x 4 trays/box
* Available on Request
69
Premium Tart Shells
Hand Crafted
The Sweet Tart Shells:
You would like to serve premium pastry to your customers, but you don’t have the time to make each creation by
the premium market.
Advantages:
1. Shells are handmade and 100% straight-edged, both inside and outside
3. Shells are handmade and hand coated
4. They are made with pure butter with natural vanilla extract or cocoa
5. Durable and easy to use in a custom-made plastic tray
6. Vacuum packed with injection of nitrogen to ensure freshness
7. Supports additional baking
9. Free of GMOs and trans fat free
10. Wide variety of sizes
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SWEET LINE EXTRA TART SHELLS
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EMRSW224
EMRCH224
Micro Round - Vanilla
Φ. 2.7 cm - H. 1.4 cm
4 g/pc - 56 pcs x 4 trays/box
Micro Round - Chocolate
Φ. 2.7 cm - H. 1.4 cm
4 g/pc - 56 pcs x 4 trays/box
73
SWEET LINE
MRSW210
Mini Round - Vanilla
Φ.3.3 cm - H. 1.9 cm
7 g/pc - 42 pcs x 5 trays/box
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TART SHELLS
SRSW100
Small Round - Vanilla
Φ.4.8 cm - H. 1.9 cm
11 g/pc - 20 pcs x 5 trays/box
SWEET LINE
SRCH100
Small Round - Chocolate
Φ.4.8 cm - H. 1.9 cm
11 g/pc - 20 pcs x 5 trays/box
TART SHELLS
MRCH210
Mini Round - Chocolate
Φ.3.3 cm - H. 1.9 cm
7 g/pc - 42 pcs x 5 trays/box
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SWEET LINE
MRSW096
Medium Round - Vanilla
Φ. 5.7 cm - H. 1.6 cm
12 g/pc - 16 pcs x 6 trays/box
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TART SHELLS
LRSW045
Large Round - Vanilla
Φ. 8.1 cm - H. 1.9 cm
29 g/pc - 9 pcs x 5 trays/box
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SWEET LINE
MRCH096
Medium Round - Chocolate
Φ. 5.7 cm - H. 1.6 cm
12 g/pc - 16 pcs x 6 trays/box
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TART SHELLS
LRCH045
Large Round - Chocolate
Φ. 8.1 cm - H. 1.9 cm
29 g/pc - 9 pcs x 5 trays/box
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SWEET LINE
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TART SHELLS
MSCH216
MSSW216
Mini Square - Chocolate
3.3 x 3.3 cm - H. 1.5 cm
7 g/pc - 36 pcs x 6 trays/box
Mini Square - Vanilla
3.3 x 3.3 cm - H. 1.5 cm
7 g/pc - 36 pcs x 6 trays/box
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SWEET LINE
MSCH096
Small Square - Chocolate
5.6 x 5.6 cm - H. 1.5 cm
14 g/pc - 16 pcs x 6 trays/box
* Available on Request
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TART SHELLS
LSCH045
Large Square - Chocolate
7.1 x 7.1 cm - H. 1.8 cm
29 g/pc - 9 pcs x 5 trays/box
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SWEET LINE
MSSW096
Small Square - Vanilla
5.6 x 5.6 cm - H. 1.5 cm
14 g/pc - 16 pcs x 6 trays/box
84
TART SHELLS
LSSW045
Large Square - Vanilla
7.1 x 7.1 cm - H. 1.8 cm
29 g/pc - 9 pcs x 5 trays/box
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SWEET LINE
TART SHELLS
MRSW192
Mini Rectangle - Vanilla
2.4 x 5.3 cm - H. 1.6 cm
9 g/pc - 32 pcs x 6 trays/box
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SWEET LINE
TART SHELLS
MRCH192
Mini Rectangle - Chocolate
2.4 x 5.3 cm - H. 1.6 cm
9 g/pc - 32 pcs x 6 trays/box
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SWEET LINE TART SHELLS
MRSW084
Medium Rectangle - Vanilla
9.5 x 2.5 cm - H. 1.4 cm
13 g/pc - 21 pcs x 4 trays/box
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91
SWEET LINE TART SHELLS
MRCH084
Medium Rectangle - Chocolate
9.5 x 2.5 cm - H. 1.4 cm
13 g/pc - 21 pcs x 4 trays/box
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SWEET LINE TART SHELLS
LRSW070
Large Rectangle - Vanilla
3.7x 10 cm - H. 1.8 cm
25 g/pc - 14 pcs x 5 trays/box
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95
SWEET LINE
TART SHELLS
LRCH070
Large Rectangle - Chocolate
3.7 x 10 cm - H. 1.8 cm
25 g/pc - 14 pcs x 5 trays/box
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SWEET LINE CAKE TART SHELLS
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MPTSW200
MPTCH200
12cm Cake Tart Shell - Vanilla
5.7 x 2.9 cm - H. 1.8 cm
8 g/pc - 40 pcs x 5 trays/box
12cm Cake Tart Shell - Chocolate
5.7 x 2.9 cm - H. 1.8 cm
8 g/pc - 40 pcs x 5 trays/box
99
SWEET LINE CAKE TART SHELLS
PTSW060
24cm Cake Tart Shell - Vanilla
5.9 x 11.3 cm - H. 1.8 cm
25 g/pc - 12 pcs x 5 trays/box
100
PTCH060
24cm Cake Tart Shell - Vanilla
5.9 x 11.3 cm - H. 1.8 cm
25 g/pc - 12 pcs x 5 trays/box
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SWEET LINE 3D TART SHELLS
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3DMRSW180
3DMRCH180
3D Round - Vanilla
Φ 2.7 cm - H.1.1/3.4 cm
6 g/pc - 60 pcs x 3 trays/box
3D Round - Chocolate
Φ 2.7 cm - H.1.1/3.4 cm
6 g/pc - 60 pcs x 3 trays/box
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Premium Cones
Sweet Cones
The concept of cones, mini cones and cones on stick offers a unique originality to your buffet and to the product
and a wide range of displays for the “mise en place” and the service to guests.
What makes the difference?
2. The cones are hand coated
5. Free of GMOs and trans fat free
6. Innovative and easy to use thanks to its convenient packaging
7. Vacuum packed with injection of nitrogen to ensure freshness
8. Original and elegant displays available
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SWEET LINE MINI CONE
MCST140
Mini Cone - Strawberry
Φ.. 2.5 cm - H. 6.5 cm
3 g/pc - 70 pcs x 2 trays/box
MCLE140
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Mini Cone - Lemon
Φ. 2.5 cm - H. 6.5 cm
3 g/pc - 70 pcs x 2 trays/box
MCSW140
Mini Cone - Vanilla
Φ. 2.5 cm - H. 6.5 cm
3 g/pc - 70 pcs x 2 trays/box
MCCH140
Mini Cone - Chocolate
Φ 2.5 cm - H. 6.5 cm
3 g/pc - 70 pcs x 2 trays/box
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SWEET LINE CONE
CGT83
Green Tea Cone
Φ. 3 cm - H. 8 cm
6 g/pc - 83 pcs/box
108
CSW83
Sweet Cone
Φ.3 cm - H. 8 cm
6 g/pc - 83 pcs/box
CCH83
Chocolate Cone
Φ. 3 cm - H. 8 cm
6 g/pc - 83 pcs/box
109
SWEET LINE
PASSION CONE
Set AF-C
Φ. 3 cm - H. 3.5 cm
300 pcs/box
White Cone with
Red Flakes
White Cone with
Yellow Flakes
White Cone with
Dark Flakes
White Cone with
Red Marbling
White Cone with
Dark Marbling
White Cone with
Yellow Marbling
CSTW83
Passion Cone - White
Φ. 2.5 cm - H. cones 6.5 cm - stick: 10 cm
83 pcs/box
110
111
SWEET LINE
PASSION CONE
Set AF-C
Φ.3 cm - H. 3.5 cm
300 pc/box
Dark Cone
with Red Flakes
Dark Cone
with Yellow Flakes
Dark Cone
with White Flakes
Dark Cone
with White Marbling
Dark Cone
with Yellow Marbling
Dark Cone
with Red Marbling
CSTD83
Passion Cone - Dark
Φ. 2.5 cm - H. cones 6.5 cm - stick: 10 cm
83 pcs/box
112
113
Premium Baskets
Hand Crafted
Sweet Baskets
One of Gérard Dubois’ creations is the baskets and the mini baskets which complete the sweet range with a new shape
orange and strawberry) and a wide range of displays for the “mise en place” and the service to guests.
What makes the difference?
2. Baskets are handmade and hand coated
5. Free of GMOs and trans fat free
6. Innovative and easy to use, thanks to its convenient packaging
7. Vacuum packed with injection of nitrogen to ensure freshness
8. Original and elegant displays available
114
115
SWEET LINE MINI BASKET
MPST168
Mini Basket - Strawberry
Φ. 3.6 cm - H. 2 cm
3 g/pc - 42 pcs x 4 trays/box
* Available on Request
116
MPCH168
Mini Basket - Chocolate
Φ. 3.6 cm - H. 2 cm
3 g/pc - 42 pcs x 4 trays/box
* Available on Request
MPSW168
Mini Basket - Sweet
Φ. 3.6 cm - H. 2 cm
3 g/pc - 42 pcs x 4 trays/box
* Available on Request
117
SWEET LINE BASKET
PSW120
Basket - Sweet
Φ. 4 cm - H. 2.5 cm
4 g/pc - 30 pcs x 4 trays/box
118
PCH120
Basket - Chocolate
Φ. 4 cm - H. 2.5 cm
4 g/pc - 30 pcs x 4 trays/box
POR120
Basket - Orange
Φ. 4 cm - H. 2.5 cm
4 g/pc - 30 pcs x 4 trays/box
* Available on Request
119
AOP French Butter
Sablés Bretons - Savory
Hand Crafted
At La Rose Noire, only the best is just good enough for our valuable customers,
therefore we created this wonderful new line of AOP French Butter Sablés
Bretons - Savory.
AOP Beurre Charentes-Poitou
Since 1905, this butter has been made in the traditional
style from the cream of pasteurized milk from farms in
the Poitou-Charentes, France, using natural culture and
from the Protected Designation of Origin (PDO)label:
AOP Beurre Charentes-Poitou. Butter Charentes-Poitou
is distinguished from other butters by its strong smell of
thick cream but also a greater richness in lactose, which
give it fruity notes. The butter is 100% natural, no dyes,
120
121
AOP FRENCH BUTTER SABLÉS BRETONS
AOPSBSA196
AOP French Butter
Savory Sablé Breton, Mini Round
Φ. 3.5 cm - H. 0.8 cm
4 - 5 g/pc - 49 pcs x 4 trays/box
122
123
AOP French Butter
“Slim” Tart Shells - Savory
Hand Crafted
At La Rose Noire, we stay innovative and think forward to offer this edgy
and avant-garde line of “Slim” Tart Shells made with AOP French butter.
AOP Beurre Charentes-Poitou
Since 1905, this butter has been made in the traditional
style from the cream of pasteurized milk from farms in
the Poitou-Charentes, France, using natural culture and
from the Protected Designation of Origin (PDO)label:
AOP Beurre Charentes-Poitou. Butter Charentes-Poitou
is distinguished from other butters by its strong smell of
thick cream but also a greater richness in lactose, which
give it fruity notes. The butter is 100% natural, no dyes,
124
125
AOP FRENCH BUTTER “SLIM” TART SHELLS
126
AOPSTMRSA210
AOPSTMRBA210
AOPSTMRT0210
AOP French Butter
Plain Savory “Slim” Tart Shell
Mini Round
Φ. 3.5 cm - H. 1 cm
4-5 g/pc - 42 pcs
5 trays/box
AOP French Butter
Basil “Slim” Tart Shell
Mini Round
Φ. 3.5cm - H. 1cm
4-5 g/pc - 42 pcs
5 trays/box
AOP French Butter
Tomato “Slim” Tart Shell
Mini Round
Φ. 3.5 cm - H. 1 cm
4 - 5 g/pc - 42 pcs
5 trays/box
127
Premium Vegetable Tarts
Hand Crafted
Advantages:
1. 100% hand-crafted in the state-of-the-art workshop of Swiss Pastry
Chef Gérard Dubois
2. Made with premium ingredients, 100% vegetarian
3. Excellent texture and taste
5. Custom-made new bake-able trays and vacuum packed to minimize breakage and
ensure freshness
6. Ready to be served or to be customized by the Chefs’ own touch.
Handling of Vegetable Tarts :
1. Always keep in the freezer at -18°C, Shelf life from production date: 12 months frozen
2. From freezer to oven, convection oven at 130°C, for 13 mins. Deck oven at 160°C, for 10 minutes.
128
129
VEGETABLE TARTS
Leek & Onion
Spinach & Feta Cheese
Pumpkin & Blue Cheese
Tomato & Mozzarella
Antipasti Vegetables
Forest Mushroom
QFAT084
Assorted Vegetable Quiche
each 7 pcs in one tray
42pcs/tray,2trays/box
*Available On Request
130
131
Premium Tart Shells
Hand Crafted
The Savory Tart Shells
You would like to serve premium tarts to your customers, but you don’t have the time to make each creation by hand
premium market.
What makes the difference?
1. Shells are handmade and 100% straight-edged, both inside and outside
3. A savory herbs base with egg coating
4. Durable and easy to use in a custom-made plastic tray
5. Vacuum packed with injection of nitrogen to ensure freshness
6. Support additional baking
8. Free of GMOs and trans fat free
132
133
SAVORY LINE TART SHELLS
EMRSA224
Micro Round - Savory
Φ. 2.7 cm - H. 1.4 cm
4 g/pc - 56 pcs x 4 trays/box
134
MRSA210
Mini Round - Savory
Φ. 3.3 cm - H. 1.8 cm
7 g/pc - 42 pcs x 5 trays/box
135
SAVORY LINE TART SHELLS
136
SRSA100
MRSA096
Small Round - Savory
Φ. 4.6 cm - H. 1.7 cm
11 g/pc - 20 pcs x 5 trays/box
Medium Round - Savory
Φ 5.7 cm - H.1.4 cm
11 g/pc - 16 pcs x 6 trays/box
137
SAVORY LINE TART SHELLS
LRSA036
Large Round - Savory
Φ. 8.1 cm - H. 2.5 cm
36 g/pc - 9 pcs x 4 trays/box
138
139
SAVORY LINE TART SHELLS
MSSA216
Mini Square - Savory
3.2 x 3.2 cm - H. 1.4 cm
6 g/pc - 36 pcs x 6 trays/box
140
141
SAVORY LINE TART SHELLS
MSSA096
142
Small Square - Savory
5.4 x 5.4 cm - H. 1.4 cm
14 g/pc - 16 pcs x 6 trays/box
* Available on Request
LSSA036
Large Square - Savory
7.1 x 7.1 cm - H. 2.5 cm
36 g/pc - 9 pcs x 4 trays/box
143
SAVORY LINE TART SHELLS
MRSA192
Mini Rectangle - Savory
2.3 x 5 cm - H. 1.4 cm
6 g/pc - 32 pcs x 6 trays/box
144
145
SAVORY LINE TART SHELLS
MRSA084
146
Medium Rectangle - Savory
9.5 x 2.5 cm - H. 1.4 cm
13 g/pc - 21 pcs
4 trays/box
LRSA070
Large Rectangle - Savory
3.7 x 10 cm - H. 1.8 cm
24 g/pc - 14 pcs
5 trays/box
147
SAVORY LINE CAKE TART SHELLS
MPTSA200
12cm Cake Tart Shell - Savory
2.9 x 5.7 cm - H. 1.8 cm
8 g/pc - 40 pcs x 5 trays/box
148
PTSA060
24cm Cake Tart Shell - Savory
5.9 x 11.3 cm - H. 1.8 cm
25 g/pc - 12 pcs x 5 trays/box
149
Elegant Savory Cones
Medium Size
Savory Cones
With the success of the cones, we developed 6 new savory flavors, medium sized which is between one bite and two
bites, it is packed with black paper cups and in the convenient inverted blisters with 18pcs inside.
What makes the difference?
2. Cones are hand coated
5. Free of GMOs and trans fat free
6. Innovative and easy to use, thanks to its convenient packaging
7. Vacuum packed with injection of nitrogen to ensure freshness
8. Original and elegant displays available for all cones
150
151
S A V O R Y
L I N E
Onion Cone
Seaweed Cone
Chili Red Bell
Pepper Cone
Cheese Cone
Beetroot Cone
Basil Cone
CON72
Onion Cone
152
C O N E
Φ.30 mm - H.70 mm
4 g/ pc - 18 pcs x 4 sets/box
CSE072
Seaweed Cone
Φ.30 mm - H.70 mm
4 g/ pc - 18 pcs x 4 sets/box
CRB072
Chili Red Bell Pepper Cone
CCS072
Cheese Cone
CBT072
Beetroot Cone
CBA072
Basil Cone
Φ.30 mm - H.70 mm
4 g/ pc - 18 pcs x 4 sets/box
Φ.30 mm - H.70 mm
4 g/ pc - 18 pcs x 4 sets/box
Φ.30 mm - H.70 mm
4 g/ pc - 18 pcs x 4 sets/box
Φ.30 mm - H.70 mm
4 g/ pc - 18 pcs x 4 sets/box
153
Premium Cones
Savory Cones
The concept of cones, mini cones and cones on stick offers a unique originality to your buffet and to the product
spinach, pesto and soy) and a wide range of displays for the “mise en place” and the service to guests.
What makes the difference?
2. Cones are hand coated
5. Free of GMOs and trans fat free
6. Innovative and easy to use, thanks to its convenient packaging
7. Vacuum packed with injection of nitrogen to ensure freshness
8. Original and elegant displays available for all cones
154
155
S A V O R Y
L I N E
MCSA140
Mini Cone Sesame
Φ. 2.5 cm - H. 6.5 cm
3 g/pc - 70 pcs x 2 trays/box
156
M I N I
MCPE140
Mini Cone Pesto
Φ. 2.5 cm - H. 6.5 cm
3 g/pc - 70 pcs x 2 trays/box
C O N E
S A V O R Y
L I N E
MCSY140
Mini Cone Soy Sauce
Φ. 2.5 cm - H. 6.5 cm
3 g/pc - 70 pcs x 2 trays/box
* Available on Request
M I N I
C O N E
Set I-B-S
Set I-C-S
Φ. 2 cm - H. 2.5 cm
200 pcs/box
* Available on Request
Φ. 2 cm - H. 2.5 cm
200 pcs/box
157
S A V O R Y
CTO83
Tomato Cone
Φ.3 cm - H. 8 cm
6g /pcs - 83 pcs/box
158
CBC83
Bamboo Charcoal Cone
Φ.3 cm - H. 8 cm
6g /pcs - 83 pcs/box
L I N E
C O N E
CCU83
CSA83
CSP83
Curry Cone
Φ.3 cm - H. 8 cm
6g /pcs - 83 pcs/box
Sesame Cone
Φ.3 cm - H. 8 cm
6g /pcs - 83 pcs/box
Spinach Sesame Cone
Φ.3 cm - H. 8 cm
6g /pcs - 83 pcs/box
Set I-B
Set I-C
Φ.4 cm - H. 3 cm
100 pcs/box
*Available on Request
Φ.4 cm - H. 3 cm
100 pcs/box
159
SAVORY LINE PASSION CONE
Black Sesame Cone
with Flakes
Curry Cone
with Flakes
Set AF-B
Φ. 3 cm - H. 3.5 cm
100 pcs/box
*Available on Request
160
Tomato Cone
with Flakes
Soya Sauce Cone
with Flakes
Italian Pesto Cone
with Flakes
Bamboo Charcoal Cone
with Flakes
CSTS83
Passion Cone Savory
Φ. 2.5 cm - H.cones 6.5 cm - Stick: 10 cm
83 pcs/box
161
Premium Baskets
Hand Crafted
Savory Baskets
One of Gérard Dubois’ creations is the baskets and the mini baskets which complete the savory range with a new
sesame, beetroot, cheese Basilica, tomato and curry) and a wide range of displays for the “mise en place” and the
service to guests.
What makes the difference?
2. Baskets are handmade and hand coated
5. Free of GMOs and trans fat free
6. Innovative and easy to use, thanks to its convenient packaging
7. Vacuum packed with injection of nitrogen to ensure freshness
8. Original and elegant displays available
162
163
SAVORY LINE MINI BASKET
MPTO168
Mini Basket - Tomato
Φ. 3.6 cm - H. 2 cm
3 g/pc - 42 pcs x 4 trays/box
164
165
SAVORY LINE MINI BASKET
MPCB168
Mini Basket - Basil
Φ. 3.6 cm - H. 2 cm
3 g/pc - 42 pcs x 4 trays/box
166
167
SAVORY LINE MINI BASKET
MPCU168
Mini Basket - Curry
Φ. 3.6 cm - H. 2 cm
3 g/pc - 42 pcs x 4 trays/box
168
169
SAVORY LINE
PSA120
Basket - Sesame
Φ. 4 cm - H. 2.5 cm
4 g/pc - 30 pcs x 4 trays/box
170
BASKET
SAVORY LINE BASKET
PBT120
Basket - Beetroot
Φ. 4 cm - H. 2.5 cm
4 g/pc - 30 pcs x 4 trays/box
* Available on Request
171
AOP French Butter
Puff Pastry Sheet
At La Rose Noire, only the best is just good enough for our valuable customers,
therefore we created this wonderful new line of AOP French Butter Puff
Pastry Sheet.
AOP Beurre Charentes-Poitou
Since 1905, this butter has been made in the traditional
style from the cream of pasteurized milk from farms in the
Poitou-Charentes, France, using natural culture and slow
churning. The butter's quality and integrity benefits from
the Protected Designation of Origin (PDO) label: AOP
Beurre Charentes-Poitou. Butter Charentes-Poitou is
distinguished from other butters by its strong smell of
thick cream but also a greater richness in lactose, which
give it fruity notes. The butter is 100% natural, no dyes,
antioxidants or deacidification substances.
172
173
AOP FROZEN BUTTER PUFF PASTRY
AOPPP450
AOPPP850
* Available on Request
* Available on Request
AOP French Butter
Puff Pastry Sheet - Small
450g / L: 390 mm / W: 295 mm / H: 3 mm
174
AOP FROZEN BUTTER PUFF PASTRY
AOP French Butter
Puff Pastry Sheet - Large
850 g/ L: 590mm/ W: 390mm/ H: 3mm
175
Set AN
Set T-1
7 x 2 cm - H.4 cm
2holes - 24pcs/box
Set G-S
35 x 31 cm - H. 8 cm
64holes - 1pc/box
33 x 29 cm - H. 11 cm
47holes - 1pc/box
Set I-C-S
Φ. 2 cm - H. 2.5 cm
200pcs/box
Set H-S2
Φ. 3 cm - H. 3 cm
30pcs/set
Set I-C
Φ. 4 cm - H. 3 cm
100pcs/box
Set M-L
33.5 x 10 cm - H. 22 cm
24holes - 2pcs/box
Set W
35 x 31 cm - H. 25 cm
23holes - 1pc/box
Display Concept | Passion Cones
Set AH
33 x 29 cm - H. 21.1 cm
32holes - 1pc/box
Set AF-C
Φ. 3 cm - H. 3.5 cm
100pcs/box
Set AG
2 x 2 cm - H. 6 cm
1holes - 240pc/box
Set F-S
Set C-S
Φ. 30 cm - H. 39 cm
68holes - 1pc/box
176
43 x 29 cm - H. 12 cm
36holes - 1pc/box
Set D-S
Φ. 42cm - H.56 cm
99holes - 1pc/box
177
178
179
SICILIANO
Lemon cream with candied orange
300g
200g
300g
25 g
2u
40 g
Whole egg
Lemon juice
Sugar
Sosa gelcrem hot
Gelatin leaves
Candied orange
Combine eggs, lemon juice, sugar and gelcrem hot and mix. Cook until boiling point
stirring constantly. At this point remove from the heat and add the gelatin leaves and
mix using a hand blender. Add the candied orange and let to cool.
White chocolate and olive oil mousse
233g
2g
0,5 u
4,5 u
215g
215g
500g
Milk
Salt
Vanilla pods
(9 g) Gelatin leaves
White chocolate
Olive oil
Cream 35 % semi-whipped
Infuse the vanilla pod with the milk and salt. Strain. Add the gelatin leaves previously
soaked in cold water. Pour the milk on the melted chocolate little by little as a ganache
method. Using a stick blender, mix the preparation in the meantime olive oil poured
into little by little. Once fully incorporated and the emulsion perfectly done, fold into
the semi-whipped cream using a marise. Pipe ot in rings lightly smaller than the tartlet
diameter and 1 to 1,3 cm high. Freeze. Unmold.
Orange glazing
1L
400g
40 g
40 g
Water
Sugar
Pectin
Citric acid solution
Heat water at 40ºC. Beside mix sugar and pectin. Add sugar and pectin into the water
and bring to boil. Keep cooking for 3 minutes. Remove from the heat and add the citric
acid solution.
For the orangeglaze
AOP large round
tart shell
1000g
200g
0,2 g
Neutral glaze
Orange purée
Orange color
Melt the neutral glaze, orange purée and color if desired. Glaze the cake at 45 to 50ºC.
Composition:
• Aop Large tartlet
• Pistacchio and olive oil creamy
• Lemon cream
For 25 units
• Olive oil and white chocolate mousse
Pistachio and olive oil creamy
250 g
250g
30 g
3g
180
PIstacchio pure paste
Olive oil
Sosa “Wax”
Salt
Heat the ingredients until 60ºC then use it immediately and let to set.
Finishing:
FFill the bottom of the tartlet with 0,4 cm of pistachio and olive oil creamy. Then on top pipe the lemon curd until the edge and let to
set. Glaze the Olive oil and white chocolate mousse and then place it on top of the lemon curd. Decorate as desired.
181
For 25 units
LEMON TART AGAIN
Lemon cream
300 g
200g
300g
25 g
Whole egg
Lemon juice
Sugar
Sosa gelcrem hot
Combine eggs, lemon juice, sugar and gelcrem hot and mix. Cook
- un
til boiling point stirring constantly. At this point remove from the heat
and mix using a hand blender. Pipe the cream in mini semi sphere
silicon moulds. Freeze.
Lemon cremeux
100g
150g
150g
13 g
1u
350g
Yuzu purée
Sugar
Whole eggs
Gelcrem hot Sosa
Gelatin leaves
Mascarpone
Mix all ingredients together with a hand blender. Cook them until boiling point stirring
constantly. Remove from the heat, add the gelatin leaves and mix again with the hand
blender and let to cool. Mix the cream with the mascarpone and whip until get a soft
Chantilly texture.
Glazing
300g Isomalt
200g Cream
75 g Lemon juice
125g Orange juice
100g glucose
150g Condensed milk
240g White chocolate
17 g Gelatin sheets
as a needed yellow and orange color
French meringue
200 g
300g
2g
Egg whites
Sugar
Xantan gum
Composition:
Combine cream, lemon and orange juice and glucose and warm. Melt isomalt an a pan
and deglaze with the previous mixture. Remove from the heat and add the bloomed
gelatin and the condensed milk. Pour over the white chocolate and emulsify and add
color. Use at 27-28ºC.
115 g
35 g
60 g
1,5 g
475g
75 g
90 g
30 g
Chestnut purée ( with 10% sugar)
Glucose syrup
Inverted sugar
Salt
Milk chocolate 45 %
Cocoa butter
Butter
Dark Rum 40% Vol.
Mix sal, sugars and chestnut purée and heat until 45ºC.
Melt the cocoa butter and on another hand the chocolate and butter. Put them together
and then mix with the chestnut purée and sugars until combined.
Pour in the rum and emulsify.
At 26ºC pipe the ganache into the round milk caissettes and let to crystallize
Rum jelly
50 g
170g
30 g
13 g
Simple syrup
Water
Dark Rum
Sosa Vegetable gel
Mix syrup, water, rum and vegetable gel and bring to
a boil. Remove from the heat and add the rum. Pour in
a frame of 1 cm. thickness. Let to set and cut in cubes
0.5 x 0.5 cm.
Chestnut vermicelli
200g
500g
35 g
300 g
150g
Whip egg whites with some sugar. Once
the meringue will be totally whipped,
add the remaining sugar little by little.
Keep whisking for 5 minutes and then
add the xantan gum. Keep going for 5
minutes more and use.
Chestnut cream (with sugar)
Chestnut purée ( sugarless )
Dark Rum
Mix all ingredients until combined.
Sugar
Egg whites
Composition:
Do a suis meringue and then pipe small
meringues on a silpad and let to dry out
into the oven at 90ºC.
• Aop small round tartlet
• Chocolate and rum ganache
• Rum jelly
• Chestnut vermicelli
• French dried meringue
• Lemon cream
• Lemon creamy
Finishing:
• Lemon glazing
Aop big
sable Breton
Finishing:
Pipe the lemon cremeux into a semi-sphere silicon mold or in a Silikomart stone shape mold and i nsert in the middle the
smaller semi sphere with the f rozen lemon cream. Freeze and then once frozen, glaze with the lemon glazing.
Beside the tartlet pipe nicely some meringue and decorate with a white chocolate square and some gold leave.
182
Chocolate and rum ganache
Dried meringues
• Aop big sable Breton
• French meringue
For 50 units
CHOCOLATE MONT-BLANC PETIT FOUR
Fill the small tartlets with the ganache and put a cube of gelatin in the middle. Let to
crystallize. Pipe on top the chestnut vermicelli and sprinkle with some dried meringues.
Decorate with gold leave..
Aop small round
tart shell
183
LUXURY
EAGLES CAPPUCCINO
For 50 units
For 50 units
Carrot and ginger creamy
Salty peanut and honey creamy
250 g
250g
100g
100g
2g
10 g
2,5 u
Cream
Mascarpone
Peanut pure paste
Honey
Salt
Coffee compound
(5g) Gelatin sheets
Mix honey, coffee, salt and 50 gr. of cream and bring to boil. Remove from the heat and
add the bloomed gelatin. Pour on the remaining cream and mascarpone and mix until
combined. Add the peanut pure paste and mix again. Let to set into the fridge. Put in a
piping bag with a regular nozzle and use.
Coffee glaze
450g
50 g
25 g
Expresso coffee
Simple syrup
Sosa Vegetable gel
Milk
Honey
(8g) Gelatin sheet
180g
3u
40 g
7g
7g
3g
0,4 g
Carrot pureed
*Carrot diced and boiled until soft
Cream 35%
(6g) Gelatin sheets
Butter soft
Ginger grated
Celcrem Cold (Sosa)
Salt
Pepper
Mix carrot puree, cream, Butter, ginger, salt and pepper. Blend until combined
Soak gelatin in cold water 10 minutes. Strain and melt in microwaves. Add to the
previous mixture and mix until combined. Pipe the mixture in round 0.5 cm thick silicon
moulds and freeze.
Foie gras emulsion
Mix all Ingredients together and bring to
boíl- Remove from the heat and use immediately.
250g
200g
2g
1g
Milk frost sphere
350g
60 g
4u
225 g
Foie gras terrine
Philadephia cheese
Salt
Pepper
Make foie gras terrine softened and then mix with the remaining ingredients using a
robot or a kitchen Aid machine.
Other ingredients:
Take 50gr. of milk and heat with the
honey. Remove from the heat and melt in
the gelatin bloomed. Put the remaining
milk into the freezer in order to get the
mixture very cold (but not frozen ). Mix
both preparations and whip using the
Kitchen Aid until get a stable and dense
frost. Put in a small Silikomart lolly pop
sphere molds and freeze.
Caviar
Gold Leaf
Micro-greens
Composition:
• Aop small round savory sable breton
• Carrot and ginger mousse
• Foie gras emulsion
Composition:
• Caviar
• Aop small round sweet sable breton
• Salty peanut and honey creamy
Finishing:
• Coffee glaze
Place the carrot and ginger creamy on top of the sable Breton. Pipe the
foie gras emulsion on top of the carrot creamy and to finish place some
caviar on top of the foie gras emulsion. Decorate with the gold leaf and
micro-greens
• Tempered chocolate square
• Milk frost sphere
Finishing:
Pipe the salty peanut and honey creamy on the sable Breton 1 cm thick.
Freeze and then dip the creamy into the coffee glaze still hot and liquid.
Put the chocolate square on top ( previously have to make a small round
hole in the middle ). Then place the milk frost sphere on top of -the cho
colate square and dust with cocoa powder.
184
Aop small round
sweet sable breton
Aop small round
savory sable breton
185
CITRUS CHEESE CAKE
White chocolate and yuzu glazing
600 g
400g
150g
250g
200g
300g
480g
34 g
Isomalt
Cream
Yuzu purée
Water
Glucose
Condensed milk
White chocolate
Gelatin sheets
as needed yellow color
Combine cream, yuzu, water and glucose and warm. Melt isomalt in a pan and deglaze
with the previous mixture. Remove from the heat and add the bloomed gelatin and
the condensed milk. Pour over the white chocolate and emulsify and add color. Use at
27-28ºC.
Other ingredients:
• White chocolate decorations
• Lime zest finally grated
• Flower petals
Graham cracker
tart shell
Lime, orange and lemon crushed cream
150 g
50 g
100 g
300 g
250 g
22 g
50 g
3g
Lime purée
Crushed lemon purée
Crushed orange purée
Whole eggs
Sugar
Gelcrem hot
Butter
Gelatin leaves
Mix all ingredients except butter and gelatin. Mix using a hand blender and then cook
stirring constantly until boiling point. Remove from the heat, add the gelatin previously
soaked in cold water and the butter. Mix again and cool down. Use.
Cheese cake light mousse
100g
20 g
20 g
8g
310g
75 g
350g
100g
7g
186
Milk
Egg yolk
Sugar 1
Corn starch
Light cream cheese
Sugar 2
Cream 35 %
Heavy cream
Gelatin sheets
Make a custard with milk, egg yolk, sugar 1 and corn starch. Once done, add the gela
tin. Lightly warm up the cream cheese and the sugar 2. Mix with the heavy cream and
previous custard already made. Fold into the whipped cream once the mixture will be
at 35ºC. Use.
Graham cracker
tart shell
Finishing:
Fill the tartlets with the cream. Fill the molds that have to go on
top with the cheese cake mousse and freeze. Once frozen, glaze
with the yuzu glazing and place it on top of the cream. Decorate as
desired with the white chocolate decorations and flowers.
187
For 25 units
SUPRÊME
For 20 units
Toffe creamy
Milk chocolate, blackberry and blueberry creamy
100 g
100g
40 g
25 g
Cream 35%
Milk
Egg yolks
Sugar
55 g
270g
525g
5g
225g
Blackberry purée
Blueberry purée
Milk chocolate 50%
Gelatin sheets (2,5 units)
Cream 35%
250 g
250g
1,3 g
0,5 g
50 g
30 g
262g
38 g
60 g
18 g
7,5 g
Large sweet Slim
tart shell
Mix cream, glucose, and vanilla and bring to boil. Strain and pour onto the chocolate
melted. Emulsify. Then add the gelatin sheets. Let to cool at 26ºc and add the Amaretto.
Let into the fridge for 24 hours and then whip.
Violet and blueberry glazing
500 g
200g
23 g
15 g
75 g
Water
Sugar
NH Pectin
Lemon juice
Blueberry purée
as needed Purple color
as needed Silver color
as needed Violet flavor
Other ingredients :
•
•
•
•
188
Fresh violet petals
Crystallized violets
White chocolate decoration
Fresh blueberries and blackberries
Mix solid and liquid ingredients separately. Then put them together
and bring to boil. Remove from the heat and cool down. Once setted,
blend and keep for using.
Strawberry purée
Simple syrup
Water
Lemon juice
Gelatin leaves (3,75 unit)
Mix all Ingredients with a hand blender at maximum speed during one minute aprox.
Let to jellify a little and then whip in a kitchen Aid or Keenwood machine until get three
times the volume. Put the mixture in a tray 1 cm. thick and let to set in the fridge. Cut
in cubes and use.
Apricot sauce
Whipped white chocolate and bitter almond cream
Cream 35%
Glucose syrup
Vanilla bean
Gelatin sheet (1 unit)
Amaretto licor
Milk
Cream
Iota Carregeenan
Carob gum
Sugar
Toffe paste
Strawberry whipped gel
Mix sugar and egg yolks. Boil cream and milk. Mix both
preparations and cook until 84ºC. Remove from the heat and pour
into the gelatin leaves. Pour this cream little by little onto de chocolate
melted and emulsify with a mixer. Then add the fruit purées and the lime zest.
When the mixture at 40ºC fold into the semi-whipped cream. Use.
600g
50 g
1u
2g
30 g
TEMPTATION
Heat the water until 40ºC. Combine sugar and pectin and then pour to the water. Boil
for 1 minutes stirring. Remove from the heat and add the lemon juice, colorings and
blueberry purée. Let 30 minutes at room temperature and then strain. Add the violet
flavor Keep in the fridge. Heat until 40ºC and use.
200g
40 g
10 g
1g
Apricot purée
Simple syrup
Lemon juice
Xanthan gum
Combine all ingredients and mix using a hand blender.
Kiwi sorbet
500 g
145g
107g
45 g
2g
10 g
Kiwi Purée
Water
Sugar
Glucose powder
Stabilizer cold using
Lemon juice
Heat water at 40ºC. Combine sugar + stabilizer + glucose and add to the water. Heat at
85ºC. Cool down at 4ºC and add the purée and lemon juice. Mix and let into the fridge 6
hours. Mix again and churn.
Other ingredients:
• Fresh Strawberries
• Fresh Raspberries
• Fresh blueberries
• Fresh Blackberries
• Fresh herbs
Medium rond sweet slim
tart shell
Finishing:
Fill the lolly pop molds with the whipped white chocolate ganache and freeze. Fill the
tartlet with the creamy and let to set. Once the balls of white chocolate frozen, glaze with
the violet and blueberry glazing. Place them on top of the creamy and decorate.
Finishing:
Pipe the toffee creamy into the tartlet. Place on top a mix of red berries nicely.
Beside put place the whipped strawberry gel diced in cubes 1,5x1,5 cm., the sorbet, apri
cot sauce and decorate with the fresh herbs.
189
CHILDHOOD AFTERNOON SNACK
GENOVESE
Mini round slim
tart shells
For 20 units
Banana mousse
215 g
20 g
68 g
150g
3,5 u
Banana purée without sugar
Lemon juice
Italian meringue
Whipped cream
Gelatin leaves 180 bloom
Mini slim basil
tart shells
Mix lemon juice and hydrated gelatin leaves and melt into the microwaves. Add to the
purée and mix until combined. Add the Italian meringue and then fold into the whipped
cream. Use.
Fake potato gnocchis
Orange creamy
250g
50 g
30 g
Orange purée
Inulin
Sugar
Mix sugar and inulin ad then add little by little into the purée mixing with a stick
- blender
until fully incorporated. Strain and pour into silicon molds that fits perfectly on the
tartlet and freeze.
Other ingredients:
250 g
50 g
50 g
3g
Potato cream
Kuzu
Water
Salt
Mix Kuzu with water until combined and pour into the potato cream. Bring it to the
boiling point stirring and keep cooking until the mixture will be thick and sticky, then
put in a piping bag with round plain nozzle and deep the nozzle into a in a iced bath
of water. Make pressure and cut with your finger to obtain the gnocchis. Let it set for 10
minutes. Reheat before using.
Other ingredients:
• Pesto Genovese sauce
• Yogourt wet proof crispies
• Parmigiano Reggiano / as needed
• Candied orange
• Basil leaves / as needed
• Gold leaf
• Roasted peanuts / as needed
Finishing:
Finishing:
Pipe the banana mousse into the tartlet. Place on top with the orange
creamy and decorate with yoghourt crispies, candied orange and gold
leaf
190
For 20 units
Reheat the gnocchis into the pesto sauce and put it into the tartlet.
Sprinkle on top with some peanuts, Parmigiano finely grated and basil
leaves.
191
APERITIVO
BOCADO
Mini slim savory
tart shell
Mini slim tomato
tart shell
For 20 units
Smocked Sardines
Regular smocked sardines
Mussels in “Escabeche”
20 u
200g
Fresh big mussels
Escabeche sauce
Crunchy seaweed sponge cake
200g
5g
30 g
12 g
7g
20 g
1g
Egg whites
Kuzu
Seaweed powder
Sugar
Squid Ink
Salt
Cook the mussels covered without water for 2 minutes. Strain the juice and remove the
mussels from the shell. Combine the mussels and the Escabeche sauce and put under
vacuum and keep into the vacuum bag for 2 hours into the fridge.
Mix all ingredients using a hand blander and put into the cannister of ½ liter and charge
with 2 cartridges. Make a hole on the bottom of a plastic cup with a knife and put the
foam until half capacity. Bake 30 seconds into the microwave. Remove and let to cool
down upside down on a rack tray. Remove the sponge and dry it out until crunchy.
“Escabeche” emulsion with orange
150g
1g
100g
5g
“Escabeche” sauce
Natural orange aroma
Juice from mussels cooking
Naturemul
Other ingredients:
• Sakura mix micro greens
192
For 20 units
Combine all ingredients and mix using a hand mixer until get a stable emulsion. Add
the orange flavor, mix again and keep into the fridge.
Red bell pepper mousse
250g
12 g
30 g
150g
Red Bell pepper purée
InstantGel
Salt and pepper as needed
Olive oil
Soft whipped cream
Ponzu mayonnaise without egg
100g
100g
30 g
5g
0,5 g
Ponzu sauce
Sunflower oil
Water
Naturemul
Guar gum
Other ingredients:
Finishing:
Put the emulsion into the tartlet. Place a mussel on top and then place the
dehydrated sponge on top of the mussel.
Mix using a hand blender the red bell pepper purée + salt and pepper + olive oil +
instantgel. Then fold into the whipped cream and let to set into the fridge.
• Freeze dried Green olive powder
• Micro greens
Combine Ponzu sauce, water, Naturemul and guar gum and mix using a hand blender.
Then add little by little the sunflower oil like in a classic mayonnaise until get a smooth
and shiny mayonnaise texture.
Finishing:
Fill the tartlets with the red bell pepper mouse. Place the smocked sardine
on top already cutted as desired. Squeeze some ponzu mayonnaise on top
of the sardine. Sprinkle on top with some freeze dried green olive powder
and finish with some micro greens.
193
194
195
196
197
198
199
200
201
202
203
204
205
RED HOT CHILI PEPPERS | ( Yield: 54 units )
TOMATO, OLIVES AND BASIL CREAM
INGREDIENTS FOR THE
TOMATO REDUCED PURÉE
RED BELL PEPPER MOUSSE
INGREDIENTS:
1000 g
20 g
Salt and pepper
Olive oil
Soft whipped cream
Olive oil
Onion brunoise
Cooked tomato purée
Oregano dry
Salt
Pepper
Sugar
Red Bell pepper purée
Gelatin sheets
as needed
120 g
600 g
METHOD:
Stir fry the onion in the olive oil until glazed. Add
remaining ingredients and cook at low heat until totally
reduced (until water totally evaporated).
COCONUT ALL-I-OLI SAUCE
INGREDIENTS:
Smocked Cod fish diced
Lightly cooked carrot ribbons
Lightly cooked col-i-flower
Lightly cooked zucchini
METHOD:
Heat half of the oil and pan fried quickly the prawns.
Cool them down as fast as possible and then put them
in a vacuum bag. Add the remaining olive oil and let
macerate for 6 hours.
Spiced Italian dressing
INGREDIENTS:
INGREDIENTS:
Spiced olive oil
Balzamic Modena vinegar
Xanthan gum
900 g
10 g
500 g
20 g
3 g
150 g
20 g
as needed
250 g
200 g
40 g
1, 2 g
METHOD:
Mix the ingredients using a stick blender
OTHER INGREDIENTS:
Sliced olives
Baby basil leaves
Dehydrated olive powder
m
m
70
METHOD:
mm
70
mm
30
OTHER INGREDIENTS:
Small prawns
108 units
Olive oil lightly
200 g
Small chilly peppers sliced as needed
Mix tomato purée, salt and pepper, cream cheese,
modified starch, guar gum, olive paste and melted
gelatin leaves and mix using a blender until the mixture
will be combined.Fold the whipped cream
into delicately.
FINISHING:
mm
30
Mix guar gum and Naturemul, Pour into the coconut
purée and blend using a stick blender. Add little by little
the olive oil and keep mixing. Stop when olive oil will
be fully incorporated and perfectly combined, creating
and smooth and creamy texture.
MARINATED PRAWNS
INGREDIENTS:
INGREDIENTS FOR THE TOMATO
OLIVES AND BASIL CREAM
Tomato puree reduced
Fresh basil leaves
Cream cheese
Modified starch
Guar gum
Black olive paste
Gelatin leaves
Salt and pepper
Semi- whipped cream 35%
Coconut purée
Olive oil
Lemon fiber (Naturemul)
Guar Gum
Garlic clove
METHOD:
206
40 g
60 g
400 g
2 g
2 g
0,5 g
20 g
METHOD:
Soak the gelatin in cold water for 10 minutes. Then
strain and melt in the microwaves.
Mix using a hand blender the red bell pepper purée +
salt and pepper + olive oil + gelatin. Then fold into the
whipped cream and let to set into the fridge.
300 g
300 g
4g
2g
2 unit
SPICY ITALIAN TOUCH | ( Yield: 54 units )
Medium Cone
Basil
Fill the cone almost until top with the tomato cream.
Place on top the prawns, sliced olives and then, sprinkle
the top with the freeze dried olive powder.
Finish with small pipette filled with spiced Italian
dressing.
Medium Cone
Red Chilli Pepper
207
TERROIR | ( Yield: 54 units )
PLACTON | ( Yield: 54 units )
CELERIAC AND SMOKED SALMON CREAMY
BEETROOT CREAMY CHUTNEY
METHOD:
INGREDIENTS:
Mix Philadelphia cheese until smooth. Add the goat
cheese and blend until smooth.
Whip the cream until soft picks. Fold the cream into the
goat cheese mixture and keep
In the fridge.
Other ingredients
750
200
75
100
7
3
15
540
15
15
g
g
g
g
g
g
g
g
g
g
FINISHING:
Pipe the beetroot chutney into the cones and then pipe
a swirl of goat cheese mousse on top. Place some veggie
chips and micro greens on top of the mousse.
m
m
70
Goat Cheese mousse
INGREDIENTS:
Philadelphia cheese
Goat cheese
Cream 35%
Garlic
500
500
260
1
g
g
g
clove
Sliced radish
Micro greens
FINISHING:
Fill the cones with the Celeriac and smoked salmon
cream and place on top the sea weed pudding,
Decorate with the sliced radish and micro greens.
Mix celery puree, Philadelphia, cream, butter, shallot,
salt and pepper. Blend until well combined.
Soak gelatin in cold water 10 minutes. Strain and melt
in microwaves. Add to the previous mixture and mix
until combined. Add Instant Cleargel and blend again
until smooth. Pour in the tartlet shells and chill.
Sea weed pudding
Ingredients
Cream 35%
Dashi soup
Cream cheese
Espirulina
Natural green color optional
Iota carrageenan
Carob gum
Maltodextrin
400
200
200
10
g
g
g
g
4,5
2
40
g
g
g
m
m
70
Medium Cone
Seeweed
METHOD:
Medium Cone
Beetroot
208
g
g
g
g
g
g
g
g
g
g
METHOD:
mm
30
Cook red onions with some olive oil with salt, pepper,
ginger and sugar
Once almost glaced, add vinegar until evaporated
Add the Vegetable fond and keep cooking until totally
evaporated
Put this mixture into a cutter bowl
Add Philadelphia cheese and gelatin melted and blend
until combined
Add the modified starch and blend again until smooth.
Keep in the fridge.
Vegetable chips mixture very crunchy.
Beetroot chips
Micro greens
675
270
90
200
20
180
150
10
3
27
m
METHOD:
Celery cooked and pureed
Philadelphia cheese
Cream 35%
Smocked salmon
Gelatin leave
Butter melted
Shallot slowly cooked in olive oil
Salt
Pepper
Modified starch
OTHER INGREDIENTS:
m
30
Beetrood diced small
Vegetable fond
Wine vinegar
Sugar
Salt
Pepper
Ginger grated
Philadelphia cheese
Modified starch
Gelatin leaves
INGREDIENTS:
Mix iota, carob and maltodextrin. Then mix in a sauce
pan the cream, dashi and espirulina. Add the iota
mixture and whisk until combined. Heat until boiling
point and then pour onto de cream cheese. Fill the
desired molds and let to set. Freeze, unmold and use.
209
COW BOY CONE | ( Yield: 54 units )
VEGGY LOVERS | ( Yield: 54 units )
BACON AND CORN MOUSSE
ASPARAGUS PURÉE
INGREDIENTS:
INGREDIENTS:
Canned corn blended and strained
Cream cheese
Cream 35%
Gelatin leaves
Melted butter
BBQ sauce
Salt
Pepper
Modified starch
600
300
180
16
100
30
5
1,5
20
g
g
g
g
g
g
g
g
g
FINISHING:
Fill the cones with the corn mousse and then place the
egg on top previously coated with fried corn. Decorate
with a crunchy bacon strip and fried onion ring.
600
200
200
160
20
7
1
20
40
gr.
g
gr.
gr.
gr.
gr.
gr.
gr.
gr.
Cook the asparagus in water until tender.
Add salt, pepper and lemon juice and blend until
pureed. Add cream cheese, cream 35%, gelatin and
melted butter and blend again until combined.
Add the modified starch and blend again
until combined and smooth. Keep in the fridge.
Fried bacon strips
Crunchy fried corn finely blended
Fried onion rings
m
m
70
INGREDIENTS:
Sliced artichokes
Olive oil
Lemon juice
METHOD:
OTHER INGREDIENTS:
Fill the cones with the asparagus cream. Then place
nicely the artichokes and mushrooms on top and finish
sprinkling some crushed hazelnuts on it and with some
parmesan flakes.
ARTICHOKES IN OIL
unit
litter
g
g
Boil the eggs into water, vinegar and salt from cold.
Once water boiling, keep at slow boiling point for 3
minutes. Remove and put in cold water. Peel them and
keep until using.
m
54
2
5
30
m
m
70
FINISHING:
m
Mixed canned corn with Cream cheese, melted butter,
salt and pepper, BBQ sauce and blend until smooth. Add
melted gelatin and modified starch and blend again.
Whip the cream and fold it into the previous mixture.
Keep in the fridge.
Cook at slow temperature until tender.
Other ingredients
Crushed roasted hazelnuts
Parmesan flakes
m
30
METHOD:
m
30
METHOD:
Quail egg boiled
Ingredients
Quail eggs
Water
Salt
Vinegar
210
Asparagus
Philadelphia cheese
Cream 35%
Melted butter
Gelatin leaves
Salt
Pepper
Instant Cleargel
Lemon juice
METHOD:
60
500
50
units
g
g
METHOD:
Medium Cone
Onion
Medium Cone
Cheese
Peel and clean the artichokes in order to
get just the heart. Sliced 0,3 mm. and
then cook in oil and lemon juice
at slow temperature, until “al dente”
Mushrooms In oil
INGREDIENTS:
Mushroom assortment
Olive oil
Salt and pepperas needed
300
500
g
g
211
Our Passion Store
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218
219
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220
221
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222
223
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224
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