2016 PCB Creations Christmas Catalogue

Boxes p. 269

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.

Cones p. 271 and Mugs p. 268

To keep the transfer sheet easily in the cones, you can pulverise the demould spray (DC071) before in the mould or put a little bit oil.

Mould for the sledge p. 274

Advice: 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.

Velvet Spray® p. 286 - 287

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

303

Isomalt specific for decoration p. 296

Methods of use 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.

Transfer chocolate plaques p. 92 - 93, 242 and 250 - 251

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

Décor à Modeler p. 284 - 285

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.

Fruit Leathers et Choco Leathers p. 22 - 27 and 19

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.

304

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Do you have a technical question? A creative problem concerning our products?
Do you need some advice or a professional’s opinion? We provide all the experience of our pastry chef
and his in-depth knowledge of our products and relevant techniques. You can send your request to our

Customer Services who will take pleasure in calling upon him.

Customer Services Export : 33 (0)3 88 587 336

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Patisserie is like a fairy tale… PCB STUDIO - Photographe : Studio Pygmalion - AVRIL 2016 - RC STRASBOURG 2005B138 - Photos non contractuelles
All ingredients unite to turn a shiver of delight into pleasure,

to bewitch, to give rise to magical transformations.
The beauty of creations makes our eyes sparkle, we mix a bit of this

with a bit of that and the spell is cast, the fantastic flavours
make our eyes water and carry us away!

Our gallant knights, mutinous fairies, princes and big bad wolves
of flavour have all come together to tell us the great story

of Pâtisserie Relais Desserts: Yann Brys, Yvan Chevalier, Marc Ducobu,
Vincent Guerlais, Arnaud Larher, Aurélien Trottier and Luigi Biasetto

will take you away with their sweet tale!
We thank them for this week of enchantment and sharing,

and may their quest for excellence and flavour inspire
and conquer lands far far away!

1 RUE DE HOLLANDE - BP 67 - 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