collection_automne_hiver_2017-en

This food colouring will make all your products shine
and give them an incredible spark.
You have various possibilities:
In powder: - Spread it with your finger

- Sprinkle it on the chocolate
- Sprinkle some powder over a nylon sheet. Scrub with your finger

and place the dipped chocolate bonbons over the sheets.
By diluting with alcohol: apply it with a brush.

IMPORTANT:These products comply with the Regulations (CE) N° 1333/2008

and the Regulations (UE) N° 231/2012

12

3 45 6 7
299

8 9 10 11 12

13 14 15 16 17

1. 004676 - Shiny colour silver glitter effect - 15 g • ★ 8. 004483 - Shiny colour “bronze“ - 15 g • 15. 004525 - Shiny colour “iridescent pink“ - 15 g • ★
2. 004670 - Shiny colour ruby glitter effect - 25 g • 9. 004484 - Shiny colour “copper“ - 15 g • 16. 004526 - Shiny colour “iridescent blue“ - 15 g • ★
3. 004669 - Shiny colour gold glitter effect - 25 g • 10. 004480 - Shiny colour “sapphire“ - 15 g • ★ 17. 004533 - Shiny colour “iridescent gold“ - 15 g • ★
4. 025196 - Shiny colour “ruby red“ - 10 g 11. 004479 - Shiny colour “emerald“ - 15 g •
5. 004481 - Shiny colour “gold“ - 15 g • 12. 004486 - Shiny colour “amber“ - 15 g • 004491 - Assortment of 8 pots of shiny colours
6. 004482 - Shiny colour “silver“ - 15 g • ★ 13. 004552 - Shiny colour “amethyst“ - 15 g • above N° 5-6-7-8-9-10-11-12 •
7. 004485 - Shiny colour “ruby“ - 15 g • 14. 004576 - Shiny colour “red“ - 15 g

300

COLORED
COCOA
BUTTER

NATURAL 1 2 3 45
COLOURED
COCOA BUTTER SHINY
COLOURED
Make your work easier with these ready-to-use coloured COCOA
cocoa butters which will assure you a perfect
colouring.You can use this product in many BUTTER COLOURED
different ways: with a brush, with a spray COCOA 301
(gun, airbrush …) in order to colour your
chocolate, to tint your creams… 11 BUTTER

6 7 8 9 10

12 13 14 15 16 17 18 19 20 21

1. 004611 - Coloured cocoa butter Natural black - 200 g • 9. 004614 - Coloured cocoa butter Shiny gold 200 g • 17. 004456 - Coloured cocoa butter Strawberry red - 200 g ★
2. 004656 - Coloured cocoa butter Natural green - 200 g • 10. 004615 - Coloured cocoa butter Shiny silver 200 g • ★ 18. 004458 - Coloured cocoa butter Orange - 200 g ★
3. 004609 - Coloured cocoa butter Natural red - 200 g • ★ 11. 004616 - Coloured cocoa butter Shiny bronze 200 g • 19. 004469 - Coloured cocoa butter Egg yolk - 200 g ★
4. 004607 - Coloured cocoa butter Natural yellow - 200 g • 12. 004572 - Coloured cocoa butter Black - 200 g • 20. 004453 - Coloured cocoa butter White - 200 g • ★
5. 004655 - Coloured cocoa butter Natural purple - 200 g • ★ 13. 004627 - Coloured cocoa butter Purple - 200 g • ★ 21. 004455 - Coloured cocoa butter Lemon yellow - 200 g
6. 004566 - Coloured cocoa butter Iridescent pink - 200 g 14. 004470 - Coloured cocoa butter Raspberry red 200 g
7. 004600 - Coloured cocoa butter Shiny ruby 200 g • 15. 004454 - Coloured cocoa butter Blueberry blue - 200 g • ★ 004490 - Assortment of 8 pots of cocoa butters
8. 004601 - Coloured cocoa butter Shiny copper 200 g • 16. 004457 - Coloured cocoa butter Pistachio green - 200 g ★ n°14-15-16-17-18-19-20-21

302 COLOURS

COLOURS 12
FOR CHOCOLATE
OR COCOA BUTTER

Procedure: melt the cocoa butter, add some powder
colouring and mix with a brush. With this base,
you can colour your products.This mixture can
be stored: all you need is to melt it before using

it again. For your chocolate gun: mix 50% of dark
chocolate and 50% of cocoa butter.
Add the powder colouring.

4 5
34

303

67 89 10 11

12 13 14 COLOURS
SOLUBLE IN WATER

To colour sugar, almond pastes…
These colouring can also be used
with airbrush. Process: dissolve in boiling

water or alcohol.

15 16 17 18 COLOURS SOLUBLE IN WATER
12. 004536 - Blue 15 g •
COLOURS FOR CHOCOLATE OR COCOA BUTTER 8. 004464 - Orange 25 g ★ 13. 004534 - Red 15 g
1. 004603 - Natural yellow 25 g • 9. 004462 - Red 25 g ★ 14. 004535 - Yellow 15 g
2. 004612 - Natural pink 25 g • ★ 10. 004460 - Blue 25 g • ★ 15. 004659 - Natural yellow 25 g • ★
3. 004604 - Natural black 25 g • 11. 004459 - White 50 g • ★ 16. 004660 - Natural red 15 g • ★
4. 004658 - Natural purple 50 g • ★ 17. 004661 - Natural caramel 25 g • ★
5. 004657 - Natural green 50 g • 004543 - Assortment of 6 colours for chocolate 18. 004662 - Natural green 25 g •
6. 004461 - Yellow 25 g ★ or cocoa butter n° 6 - 7 - 8 - 9 - 10 - 11 ★
7. 004463 - Green 25 g ★

304

ALBERT
& FERRAN

ADRIA

LITTLE EXTRAS Unexpected new textures and mixtures
are shaking up the “Cuisine” planet.
Discover the range of products
by Ferran Adria.

SPHERIFICATION : Spherification : plunge in a bath of Calcic mixed liquids with Algin, you will obtain magic spheres, 305
004537 - Algin - Pot of 500 g • ★ caviar of melon, caviar of jelly, orange caviar, ravioli...
004538 - Calcic - Pot of 600 g • ★ With certain ingredients, it is necessary to correct acidity with Citras.
004539 - Citras - Pot of 600 g • ★ For an opposite spherification, use the Gluco.
004553 - Gluco - Pot of 600 g • ★
The spherification requires the use of specific tools, Eines.
004540 - Eines • ★
Tools for spherification Emulsification : emblematic product, with the lecite you can obtain light and
aired textures, which brings a touch of savour in a very original way.
EMULSIFICATION : The Sucro makes it possible to prepare emulsions of the type “oil in water”.
The Glice emulsifies between fatty and aqueous environment.
004527 - Lecite - Pot of 300 g • ★
004545 - Sucro - Pot of 600 g • ★
004546 - Glice - Pot of 300 g • ★

GELIFICATION : Gelification : the products of this family offer the opportunity to obtain
a broad range of gelatines to be used warm or cold.
004528 - Kappa - Pot of 400 g • ★ Gellan, provides a firm gel for clear cuttings (can tolerate temperatures up to 70°C)
004529 - Gellan - Pot of 400 g • ★ Kappa, provides a gel with a firm and fragile texture.
Iota, provides a gel with a smooth and elastic texture.
004530 - Agar - Pot of 500 g • ★ Agar, enables the making of hot gelatines.
004531 - Iota - Pot of 500 g • ★ Metil, gelifies in contact with heat. Cold, it plays a thickener role.
004544 - Metil - Pot of 300 g • ★

The thickener : Xantana gives the opportunity to thicken the culinary or pastry developments without any
THE THICKENER : deterioration of taste (in order to avoid addition of flour, starch or stiffener).

004547 - Xantana - Pot of 600 g • ★

SURPRISES : Surprises :These surprises are an astonishing and wonderful solution to give the final touch
004554 - Crumiel - Pot of 400 g • ★ to all your sweet and salted recipies.
Crumiel: Cristalized Honey to give a honey taste while incorporating a crusty touch.
004555 - Fizzy - Pot of 300 g • ★ Fizzy: product for effervescent purpose to make popping preparations.
004556 - Malto - Pot of 1000 g • ★ Malto: this gives a light texture to your products.
004647 - Azuleta - Pot of 1000 g • Azuleta: add sugar to taste, Violet colour and smell.
Yopol: Gives a unique taste to all preparations that are difficult to add fresh yogurt to.
004648 - Yopol - Pot of 400 g • ★

DÉCOR À
MODELER

306

Discover our new modelling décor recipe!
Its new, more malleable texture
allows for easy modelling,

and its newly refined ingredients
bring out its great white chocolate flavour.

Mouldable like marzipan, you can cover
your desserts and create fabulous

hand-made decorations or use a pastry cutter.
To be used alone or with the support of a silicone

mould, you can no longer do
without this magical paste!

See Technique p. 316

123

307
456

789

1. 025204 - Décor à modeler “orange“ - 500 g • ★ 4. 025198 -Décor à modeler “dark chocolate“ - 500 g • ★ 7. 025201 - Décor à modeler “green“ - 500 g • ★
2. 025205 - Décor à modeler “black“ - 500 g • 5. 025199 - Décor à modeler “white“ - 500 g • ★ 8. 025202 - Décor à modeler “yellow“ - 500 g • ★
3. 025197 - Décor à modeler “white chocolate“ - 500 g • ★ 6. 025200 - Décor à modeler “red“ - 500 g • ★ 9. 025203 - Décor à modeler “pink“ - 500 g • ★

ISOMALT

The specific Isomalt for decoration
is coloured in order to allow

you to create artistic decorations.
See technique p. 316

123

45
308

9 10

For all your products which require a shiny Spray a thin layer on your
appearance as well as a protection moulds before filling to make
against oxidation.This spray with a subtil turning out a breeze.
fruity taste could be used to cover:
your “petits fours”, your fruits, your Joconde 6 7 8 9 10 11
biscuit, your tarts by giving them
a thin and regular glaze.

1. 004521 - 1 Kg Isomalt specific for decors bronze • 6. 004477 - 1 Spray varnish gold 400 ml • 11. 004570 - Air blower - Cooler 335 ml • ★
2. 004523 - 1 Kg Isomalt specific for decors red 7. 004487 - 1 Spray varnish silver 400 ml • ★ The right way up, you can use it as an air blower.
3. 004524 - 1 Kg Isomalt specific for decors yellow 8. 004466 - 1 Alimentary varnish spray 400 ml • ★ Upside down, you can use it as a cooler.
4. 004522 - 1 Kg Isomalt specific for decors blue • 9. 004550 - 1 Spray topping 500 ml • ★ This product is ideal to work on your artistic
5. 004488 - 5 Kg Isomalt specific for decors Neutral • ★ 10. 004499 - Unmold spray 500 ml • ★ creations during competitions...

Arnaud Larher

1

No more wasted icing, effort, time or energy and a streamlined
process for icing your cakes thanks to this icing turntabl
developed by Arnaud Larher. It allows icing to be recovered
via a channel directly into the pail without moving
the cake or the turntable.

This glue is used In order to obtain 309
to stick chocolate an even more
figures on the fabulous result, 4
presentation carton. we have created 5
a compound, which
2 once hydrated, will
be applied over
6 the baking sheet
1. 004710 - Icing turntable • ★ prior to your biscuit.
2. 004472 - Edible glue- Pot of 160 g • ★ This product prevents
3. 010384 - Sublimasse nature - Pot of 900 g • ★ the appearance
of air bubbles on
the surface of your
biscuit and also
allows your biscuit
to be more airy.

3

Ideal to store all your liquid recipes
(colouring, icing, etc…).
A hygienic bottle, ideal
for microwaves, to dose without a drop.

78

4. 004569 - 10 Sparkling candles • ★ 7. 004492 - Pot of 400 ml • ★
5. 007208 - 5 Knives • ★ 8. 004493 - Pot of 100 ml • ★
6. 007196 - Silicone baking net - Size : 40 x 60 cm • ★

METHOD OF USE

1 Printed sheets 40 x 25 cm p. 162 - 179

Leave at least 20 minutes at 6°C before taking the chocolate out of the printed sheet.

310

2 Coating with enrobing machine

Put a sheet (4x4, 36x13 or
40x25 cm) or a roll on your
chocolate when they come out
from the enrobing machine.
Leave at least 2 hours at 17°C
before taking the chocolate

out of the printed sheet.

3 Manual coating with sheets 36 x 13 cm or 40 x 25 cm

Plunge your bonbons into
chocolate and put them
on a printed sheet. Leave at least
2 hours at 17°C before taking

the chocolate out
of the printed sheet.

4 Manual coating with cutouts 4 x 4 cm p. 180 - 181

Plunge your bonbons
into chocolate and put a cutting

on the top of the bonbon after
coating. Leave at least 2 hours

at 17°C before taking
the chocolate out

of the printed cutting.

5 Fill-in blisters w/ transfer p. 38 - 127

20 min 6°C/42,8°F

311

6 Crumpled transfer sheets p. 160 - 161

7 Transfer sheets for chocolate plaques p. 132 - 135

8 Leaves p. 135

Put the stencil on the printed sheet. Pour the chocolate.Take off the stencil and put the sheet on a cavity to give the curved form.
Once it is hard, take off the plastic sheet.

9 Crowns p. 137

312
Pour the chocolate on the crown. Wait ±10 mn. Put in a circle. Leave for 20 min minimum.
Put to the fridge at 4°C during 30 min.Demould.
10 Chocolate shells to fill p. 198 - 199

+4

Let at + 4°C for at least 4 hours.

11 Pompons and Pomponettes p. 202 - 205

Fill in with your recipes (for the Pompons, we advice to add some biscuit in the heart of your entremets).
Freeze. Demould when you need.

12 Structure sheets for entremets p. 193

Put a structure sheet at the bottom of your frame. Prepare your entremets. Freeze.Take off the sheet when you take out of the fridge. 313

13 Printings for entremets p. 188-189

Entremets: put your circles on the printed sheet. Fill in. Freeze.
When you take out of the fridge, pull off immediately the sheet very quickly.

14 Baking sheets p. 186-187

Spread a first very thin layer of joconde biscuit on the sheet to get rid of the bubbles.Then spread your recipe over it.
Put in the oven. Let cool down and take off the sheet.

15 Printed blisters (balls, bottles,…) p. 262 - 267

Pour one layer of chocolate into the mould. After 3 or 4 minutes, remove the excess of chocolate and put immediately into the fridge
(4 to 6° C) during 15 to 20 minutes.

16 Blisters puzzle p. 274 - 275

314
Put a plastic sheet after filling. Flatten the surface with a roll. Once it is cold, take off the sheet.

Put the alimentary carton on the chocolate. Pivot.Take off the mould as well as the excess of chocolate.
Sweep everything together in the plastic bag.

17 Cards p. 276 - 279, CD’S p. 280 - 281, Suitcase p. 283

Put a printed sheet at the bottom of the mould (for a better adherence, you can spray demoulding spray 004499 in the mould).
Pour the chocolate. Leave at least 20 minutes at 6°C. Demould, take off the plastic sheet.

18 Boxes p. 283

Slightly fold the printing. Insert it in the mould. Pour the chocolate. Leave at least 20 minutes at 6°C.
Demould, take off the plastic sheet.

19 Cones p. 283 and mugs p. 282

To keep the transfer sheet easily in the cones, you can pulverise the demould spray (004499) before in the mould or put a little bit oil. 315

20 Mould for the sledge p. 287

After filling the mould with chocolate, put a plastic sheet on the back side. On removal, let the sheet on the chocolate
and take it off only when the chocolate is removed.

21 Velvet Spray® p. 296 - 297

Close spray on Further spray for different shades of colours.
your frozen entremets.

22 Isomalt specific for decoration p. 308

Spread in between two silicon nets a layer of approximately 3 mm of Isomalt specific for decoration. Put a cooking plate on the top
and put to the oven (220°) for approximately 15 to 20 minutes.

23 Transfer chocolate plaques p. 107 et 254

Place the coloured side of the transfer sheet on the chocolate plaquette. Write the name or message using a normal pen or a stick.
316 Remove the transfer sheet.

22 Décor à Modeler p. 306 - 307

Keep your Décor à Modeler at a
temperature of about 25 ° C
Knead it well before use, softening it
will make it easier to shape.

23 Fruit Leathers et Choco Leathers p. 28-37

Start by taking off 3 cm strip along the edge of the sheet, then gently peel off by slowly pulling the rest of the sheet.

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PCB STUDIO - Photographe : Studio Pygmalion - AVRIL 2017 - RC STRASBOURG 2005B138 - Photos non contractuelles To celebrate 25 years of love of pastry, who better
than these golden pastry chefs, these World Champions

of passion and taste: Julien Alvarez, Quentin Bailly,
Bastien Girard and Etienne Leroy accompanied by
Damien Gendron? A big thank you to the crème de la
crème of pastry chefs for their creativity, their talent and their
smiles which are most definitely worth their weight in gold ...
Take a look around this collection, let's draw up the
framework for your autumn-winter 2017 season together,
Let’s share our love for beauty and the good things in life.
A graphic collection, full of contrasts and shapes that
we wanted to be pure and off-beat at the same time,

to bring your pastry creations into the spotlight.
We have been proud to accompany you,
to sublimate and customize your creations
for over 25 years already!

1 RUE DE HOLLANDE - CS 60067 • 67232 BENFELD CEDEX • FRANCE
Tel. 33 (0)3 88 587 333 • Fax. 33 (0)3 88 587 334

Export Dpt : 33 (0)3 88 587 336 • Accounting Dpt : 33 (0)3 88 587 338
[email protected] • www.pcb-creation.com