FLEXIPAT
ROULPAT
FLEXIPAN
TAPIS RELIEF
p r o f i l e
Sadaharu Aoki
SADAHARU AOKI IS A JAPANESE
PASTRY CHEF WHO OWNS A
SHOP IN PARIS. HE CAME TO
PARIS AT THE AGE OF 21 TO
STUDY FRENCH PTISSERIE. AFTER
12 YEARS SINCE HIS ARRIVAL IN
PARIS, HE FINALLY OPENED HIS
SHOP. NOW HE IS TRYING TO
SHOW THE SYNERGIES BETWEEN
JAPANESE AND FRENCH CULTURE
IN HIS PASTRY.
Charles Proust Competition 2nd prize
but 1st prize for degustation
1995
Gastronomy competition Coupe JeanLouis Berthelot Grand Prix
1996
Opened his 1st shop in Paris,
Saint Germain des Prs 2001
Opened his 2nd Pastry shop in Paris
2003
SILPAIN
SILFORM
SILTRAY
n o t e b o o k
will
a g e n d a
SIAB
8th - 12th May 2004
Verona (Italy)
IBIE
15th - 18th August 2004
Polagra
21st - 24th September 2004
Poznan (Poland)
Hace
2nd - 5th October 2004
Valencia
developed by Sadaharu Aoki
with Flexipat ref. FT 01010
Cairo (Egypt)
EquipHotel
23rd - 27th October 2004
Paris
*
DEMARLE SA
c o n t a c t s
Tel. : + 33 3 20 58 83 84
Fax : + 33 3 20 58 74 70
E-mail : demarle@demarle.fr
Web site : www.demarle.com
Publication director : Christine Bauden
Editor / Art director : Sverine Engels
Photos : Demarle
Graphic designer : Alicia Grioche
Trimestriel - March 2004
Code : DOC 0500 GB 02 DEMARLE RC Lille B 950 080 465 - Edition 03/04
SILPAT
agazine
FLEXIPAN
SILPAT
FLEXIPAT
ROULPAT
FIBERLUX
TAPIS RELIEF
SILPAIN
SILFORM
MARCH 2004
SILTRAY
N2
e v e n t
MADE OF 3 FLEXIPAT MATS AND A STAINLESS STEEL FRAME, THE KIT CAN BE
USED IN ANY PRODUCTION OF BAKERIES OR RESTAURANTS !
FLEXIPAT KIT
You have been waiting for it. Demarle
has created the Flexipat with a view
to ironing out the difficulties of setting
desserts in a frame : waste of sponge,
moulding of jelly strip or crme brle, unregular aspect of the dessert.
Patrice Jacquelin,
Prsident
s t o p
Demarle.com :
Demarle's website is now
open for professionals
within the Food Industry.
p r e s s
FIBERGlASS
SILPAT
FLEXIPAT
ROULPAT
FLEXIPAN
TAPIS RELIEF
SILPAIN
SILFORM
SILTRAY
r e c i p e
Mango Coco
Composition for
18 to 20 servings
References used :
FLEXIPAN REF 1548
ROSETTE RELIEF DISC
REF. VA 100
Stphane Glaciers creation , Winner of Best Pastry Chef Award 2000 in France
TECHNICAL ADVICE
. For a clean look without air
bubbles, we advise you to
smooth the bavaroise over the
relief disc.
. To accentuate the relief, opt
for a chocolate velvet finish
rather than icing.
200g
50g
250g
300g
100g
grated coconut
almond powder
icing sugar
egg whites
sugar
coconut puree
sugar
egg yolks
gelatine
grated coconut
35 % fat whipped cream
mango puree
passion fruit puree
gelatine
Italian meringue
35% fat whipped cream
4-Coconut croustillant
120g
40g
100g
40g
paillete feuilletine
grated coconut
white chocolate couverture
cocoa butter
Melt the couverture and the cocoa butter and mix with the paillete and the grated coconut.
5-Assembly
FIBERGlASS
SILPAT
FLEXIPAT
ROULPAT
FLEXIPAN
TAPIS RELIEF
SILPAIN
* new shape
Flexipan Mini-charlotte
ref. FP 1071
GIVE YOUR TRAY OF PETITS FOURS A NEW DIMENSION : A LITTLE NEW ONE
GROWS THE FLEXIPAN RANGE !
SILFORM
SILTRAY
t r i c k s
and
t i p s
SUGAR DECORATION
The Relief Mat hides a number of
other tricks : thanks to the patterns,
you can create beautiful sugar
decorations !