Baker and pastry inspirations - spring/summer

y r t s a P & y r e k Ba s n o i t a r i p ins Spring - Summer 2021

FRUIT INGREDIENTS www.androschef.com androschef

androschef

DAILY PARTNER OF FRUITY MOMENTS Breakfast

Commitment #1

Promote fresh harvest fruits processing, directly from growers

Commitment #2

Preserve the integrity of the fruit

Fruity viennoiseries offer

Clean Label fillings

Viennoiseries

​

FOR SUSTAINABLE HIGH QUALITY & NATURAL FRUIT INGREDIENTS

​​

OUR COMMITMENTS

07h30-09h30 am

Snacking 09h30-11h30 am

Traveler cakes Blackcurrant tartlet

Semi-candied fruits

Traveler cake

Lunch 11h30-2h30 pm

Desserts to assemble or bake

Apricot panna cotta Apricot gratin Strawberry soup Strawberry nectarine duo ​

Saint Honoré

High fruit compotes

Gourmet break

Commitment #3 No added flavoring

Commitment #4

2h30-5h pm

Take away offer

Fruity choux

Cherry clafoutis

For all professionals

High fruit compotes

Fruit purees

Semi-candied fruits

Aperitif 5h-7h pm

2

Filled brioche

Clean Label fillings

Dinner

even from natural extracts

19h-22h

Cakes to share

Raspberry Passion Fruit Charlotte

Fruity foccacia

Mixed berry Pavlova

High fruit compotes

Fruit purees Semi-candied fruits

SPRING - SUMMER COLLECTION

Fruity empenadas

​

SPRING - SUMMER COLLECTION

Take away

3

A unique product offering on the market, these compotes are ready to use in many applications to save on costs and time vs. handmade preparations.

Natural ingredients • Minimum 80% fruit content • Maximum 10% sugar added • No added coloring or flavoring of any kind, even natural extracts

Product benefits • A textured product with fruit chunks, fiber or pulp

• Alternative solution to fresh fruit without fruit wasted, clean labor

Blueberry

Cherry

Mango

Mixed berries

Mixed citrus

Passion fruit

Pineapple

Purple fig

Quince

Raspberry

Rhubarb

Strawberry

White Nectarine

Williams Pear

For all kind of applications For verrines, tartlets, crumbles, sorbets & ice-creams, inserts, gourmet or veggie ​

Textured compote with large fruit chunks or fibers, made from carefully selected fruits.

Apricot

​

FROZEN

HIGH FRUIT COMPOTE an exclusive product

Strawberry applications

and peeling

• Guarantee freshness during 8 days after opening and defrosting and 30 days after defrosting and closing • 1kg bag, a small container for a better product rotation

• Frozen to release as much of the natural texture or flavor of the

WITH

Applications

FRUIT • CHUNKS SPRING - SUMMER COLLECTION

4

and sorbets, cocktails, etc.

Made in France

SPRING - SUMMER COLLECTION

• Desserts to assemble, cooked desserts, inserts, mousses, ice creams

• PULP • FIBER

fruit

5

Pascal Molines

Mousse with fruit chunks

Meilleur Ouvrier de France in Pastry Confectioner World Pastry Champion.

Andros Chef in collaboration with Pascal Molines prepared tailor-made recipes and proportions for inserts and creamy fruit mousse using Andros Chef high fruit compotes. Using only recipes that best maintain the integrity of the natural fruit taste.

CREAMY FRUIT MOUSSE • Heat 1/3 of the high fruit compote with the gelatine mass at 35°C and add caster sugar.

Insert with fruit chunks

• Stir and add the high fruit compote left. Cool at 12°C/10°C. • Add the whipped cream at 6°C.

RECIPE PROCESS

• Homogenize with a spatula.

• Mix pectin NH with caster sugar.

Mousse obtained between 12°C/14°C.

• Heat 1/3 of the high fruit compote at 40°C and add the pectin/sugar mix.

• Cook 1 minute. Off the heat, add the high fruit compote left and lemon juice.

• Homogenize with a spatula. Use and freeze.

PECTIN NH in g

LEMON JUICE in g

TOTAL WEIGHT ABOUT in g

Apricot

110

24

20

1 154

Mixed citrus

110

20

10

Pineapple

100

22

Cherry

160

Quince

SPRING - SUMMER COLLECTION

HIGH FRUIT COMPOTES 1 kg

GELATIN MASS

CREAM 35% FAT in g

CASTER SUGAR en g

TOTAL WEIGHT in g

% FOAMING APPROXIMATELY

FINAL VOLUME

in g

(montée mousseuse)

Apricot

170

650

80

1 900

1.3 %

2 470 ml

1 140

Mixed citrus

180

680

80

1 940

1.3 %

2 522 ml

10

1 132

Pineapple

175

700

65

1 940

1.3%

2 522 ml

20

10

1 190

Cherry

210

800

120

2 130

1.3 %

2 769 ml

110

12

10

1 132

Quince

170

500

100

1 770

1.3 %

2 301 ml

Purple fig

180

24

15

1 219

Purple fig

240

700

120

2 060

1.2 %

2 472 ml

Strawberry

140

22

15

1 178

Strawberry

170

650

110

1 930

1.4%

2 702 ml

Raspberry

160

22

15

1 198

Raspberry

192

680

155

2 027

1.4 %

2 837 ml

Passion fruit

90

20

10

1 120

Mixed berries

210

800

120

2 130

1.3 %

2 769 ml

Mixed berries

150

24

15

1 188

Mango

160

700

70

1 930

1.2 %

2 316 ml

Mango

100

22

20

1 142

Blueberry

200

800

140

2 140

1.3 %

2 782 ml

Blueberry

120

20

10

1 150

White nectarine

160

600

70

1 830

1.3 %

2 379 ml

White nectarine

130

20

10

1 160

Passion fruit

220

1200

160

2 580

1.3 %

3 354 ml

Williams pear

140

22

15

1 177

Williams pear

170

600

70

1 840

1.3 %

2 392 ml

Rhubarb

120

18

10

1 148

Rhubarb

185

600

160

1 945

1.3 %

2 528 ml

in ml

SPRING - SUMMER COLLECTION

CASTER SUGAR in g

HIGH FRUIT COMPOTE 1 kg

6

Caution: if the whipped cream is incorporated at too high temperature, the expansion of the cream may be disturbed and the final volume reduced.

7

APRICOT PANNA COTTA

For 10 verrines

For 10 verrines

Strawberry high fruit compote Water Caster sugar Mint leaves

750 g 160 g 80 g 6g

Milk Liquid cream 35 % fat Caster sugar Gelatin Apricot high fruit compote

BAKED DESSERTS 37,5 cl 37,5 cl 75 g 6g 500 g

STRAWBERRY SOUP WITH MINT

APRICOT PANNA COTTA

Bring water and sugar to a boil. Add mint leaves.

Infuse for about 15 minutes. Filter the syrup and add the strawberry high fruit compote. Pour in verrines.

Decorate with mint leaves.

Bring to a boil milk, cream and sugar.

Add the soaked gelatin. Pour in verrine and let jelly set in the refrigerator. Cover with apricot high fruit compote. Decorate.

APRICOT GRATIN APRICOT GRATIN

10 portions

Apricot high fruit compote Almond powder Icing sugar Liquid cream Eggs

900 g 150 g 100 g 50 g 2

8

STRAWBERRY NECTARINE DUO

For 10 verrines

For 10 verrines

Yogurt Mixed berry high fruit compote Sugar Lemon juice Milk

420 g 500 g 85 g 2,5 cl 5 cl

YOGHURT CASSATA WITH MIXED BERRIES Whisk the yoghurt and sugar. Add lemon juice. Melt the soaked gelatine in hot milk. Add to the first preparation. Add mixed berries high fruit compote and gently stir with a spatula. Shape as desired and refrigerate for 2h. Decorate.

Strawberry high fruit compote Nectarine high fruit compote

10 desserts

400 g 400 g

STRAWBERRY NECTARINE DUO Pour strawberry high fruit compote in verrine. Cover with nectarine high fruit compote. Decorate.

Cherry high fruit compote Flour Caster sugar Eggs Milk

400 g 110 g 65 g 2 400 g

Mix the almond powder, the icing sugar and the eggs, then fold in the whipped cream. Garnish the apricot high fruit compote in each ramekin. Pipe 25g of gratin preparation on to the top of each ramekin. Bake at 200°C for about 5 minutes.

Add cherry high fruit compote in the bottom of each ramekin. Mix the flour, sugar and the eggs, and then gradually incorporate the milk, as the dough thickens. Cover the cherry high fruit compote with this preparation. Cook at 180°C for about 30 minutes. Decorate.

CRUMBLE DOUGH

10 desserts Flour Almond powder Brown sugar Butter Strawberry high fruit compote Isigny cream

100 g 100 g 100 g 100 g 500 g 200 g

Apricot high fruit compote Clafoutis dough

CLAFOUTIS DOUGH

STRAWBERRY CRUMBLE

SPRING - SUMMER COLLECTION

CHERRY CLAFOUTIS YOGURT & MIXED BERRY CASSATA

Gratin

Cherry high fruit compote

Crumble

With a flat beatter mix the flour, the almond powder, brown sugar and diced butter until you get a grainy dough. Add some strawberry high fruit compote in each ramekin then cover with crumble dough. Bake at 180°C for 25 minutes.

Strawberry high fruit compote

SPRING - SUMMER COLLECTION

STRAWBERRY SOUP WITH MINT

9

RASPBERRY PASSION FRUIT CHARLOTTE

MIXED BERRIES PAVLOVA

LADYFINGERS

MERINGUE

Beat egg yolks with 100g of sugar until foamy. Aside, whip the egg whites with 25g of sugar until stiff. Then fold into the yolk mixture then add the sifted flour and cornstarch. Fill a pastry bag and pipe out two ladyfingers belts and 4 ladyfingers circles. Sprinkle icing sugar.

Bake at 200°C for 10-12 minutes.

Cook the egg whites and sugar in a bain-marie at 45°C. Off the heat, whip until the mixture cool down. Add the icing sugar and gently fold.

Pipe in spiral on a silicone baking mat. Finish the spiral piping roses on the edges. Bake at 80°C during 1h30. Keep aside in a dry space.

WHIPPED CREAM

VANILLA BAVAROIS CREAM

In a mixing bowl, with a whisk, mix the liquid cream, mascarpone, sugar and the vanilla pod, split in two and scraped. Whip at medium speed until a whipped cream consistancy is obtained.

Soak the gelatine (water + gelatine). Do a «crème anglaise» with cream, milk, egg yolks and sugar. Add the soaked gelatine and cool down to room temperature (about 20°C). Add the whipped cream.

RASPBERRY COMPOTE

PASSION FRUIT JELLY

Mix the raspberry high fruit compote with pectine and sugar. Bring to a boil for 1 minute. Cool down.

Mix sugar with pectin. Heat the passion fruit high fruit compote to 40°C then add the sugar/pectine mix. Bring to a boil for 1 minute.

ASSEMBLY

JELLIFIED RASPBERRY COMPOTE

Put onto the meringue a raspberry compote layer. Pipe the whipped cream and decorate with fresh mixed berries. Sprinkle icing sugar.

Heat the raspberry high fruit compote to 40°C. Add the sugar/pectine mix. Bring to a boil 1 minute. Pour in a silicon circle mold, 177g for each charlotte cake.

ASSEMBLY Line an entremets ring with one ladyfingers belt. Put on the bottom a ladyfingers circle. Pour vanilla bavarois cream. Place in a freezer to set then add the jellified raspberry round on top. Put an other ladyfingers circle and pour the bavarois left keeping 2cm edge. Freeze. Pour the warm passion fruit jelly. Once the jelly set, decorate with raspberry halves.

Fresh fruits

Passion fruit jelly Whipped cream

Vanilla bavarois cream

SPRING - SUMMER COLLECTION

Jellified raspberry compote

10

Meringue

2 entremets of 18cm diameter Ladyfingers Egg yolks Sugar Egg whites Sugar Flour Cornstarch Icing sugar

100 g 100 g 150 g 25 g 100 g 25 g 50 g

Vanilla bavaroise Cream Milk Egg yolks Sugar Vanilla pods Gelatin powder 200 Bloom Water Whipped cream

225 g 150 g 85 g 60 g 1,5 9g 45 g 375 g

Passion fruit jelly Passion fruit high fruit compote Sugar Pectin X58 Jellified raspberry compote Raspberry high fruit compote Sugar Pectin X58 Decoration Fresh raspberries

2 entremets of 18 cm diameter 300 g 30 g 5g 300 g 30 g 5g

Meringue Egg whites Sugar Icing sugar

150 g 150 g 150 g

Whipped cream Cream 35 % fat Mascarpone Sugar Vanilla Raspberry compote High fruit compote Pectin NH Sugar

300 g 150 g 44 g 1 pod 400 g 12 g 10 g

Decoration Fresh mixed berries Icing sugar

SPRING - SUMMER COLLECTION

Ladyfingers

Raspberry compote

11

FRUIT PUREE 90%

FRUIT PUREE Apricot

Lingonberry

FRUIT PUREE 100%

Pineapple

Banana

Bergamote

Lemon

Lime

FROZEN

It starts with the best, fully ripened fruit which is then gently pressed in our plant.

Select fruit varieties may be combined from different growing regions to create a high complexity of flavors.

Cranberry

Blackcurrant

Morello cherry

Lemon

Soursop

Strawberry

Raspberry

Lime

Clementine

Coconut

Quince

Passion fruit

Pomegranate

Mandarine

Prickly pear

Purple fig

Strawberry

Raspberry

Mango

Blood orange

Grapefruit

Passion fruit

Pink guava

Redcurrant

Kumquat

Rhubarb

Yuzu

ORGANIC FRUIT PUREE

Natural ingredients • 90 to 100% fruit content

Lychee

Mandarine

Mango

Blackberry

Blueberry

Sweet orange

White peach

Yellow peach

Williams pear

Plum

100%

• Maximum 10% sugar added • Only white sugar to release fruit flavours

Variety selection

Strawberry

Raspberry

Mango

• Best fruit varieties and origins • More than 60% of fruits are coming from Andros sourcing and from Andros primary processing

Product benefits • Smooth texture for all uses

12

Fruit puree: Fruits blend in puree by sieving process.

Applications • In gelified inserts, mousses, ice-creams and sorbets, glazes,

SPRING - SUMMER COLLECTION

• Frozen to preserve fruit flavours and its quality

Good to know

fruit pastes, macarons, chocolate bonbons, cocktails…

Made in France

Fruit pulp: Fruits diced, pressed, not blend.

Our sold product are all legally fruit purees.

CATEGORY

FRUIT CONTENT

Fruit puree 90%

from 90 to 95%

Fruit puree 100%

100%

High fruit compotes EXCLUSIVITY

80%

Fruit coulis Fruit coulis Extra Fruit coulis extra

minimum 50% fruit content (15 à 25 % for sour fruits)

minimum 70% fruit content (65 % for sour fruits)

80 % mini

ADDED SUGAR

° BRIX

TEXTURE

(white sugar)

yes

16 to 26° Brix according to fruit

Smooth

no

according to fruit

Smooth

15 to 22° Brix

With chunks or fiber

yes

(white sugar)

yes Thick, tied, but flowing

yes yes

(white sugar and inverted sugar)

22 to 26° Brix

SPRING - SUMMER COLLECTION

• Fruit selected at full ripeness for its organoleptic properties and fresh harvest processing

13

Meringue mousse

Creamy mousse

• Heat 1/3 of the puree with gelatin mass at 35°C. • Add the remaining puree and cool 12°C/10°C. • Add the Italian meringue at 18°C and the whipped cream at 6°C. • Mix with a whisk to smooth the mixture and finish with a spatula.

•Heat 1/3 of the puree with gelatin mass at 35°C. • Mix and add the remaining puree and cool 12°C/10°C. • Add the whipped cream foamy at 6°C. • Mix with a whisk to smooth the mixture and finish with a spatula.

FRUIT PUREE

MASS GELATIN in g

CREAM 35% in g

ITALIAN MERINGUE in g

TOTAL WEIGHT

(whipped)

CASTER SUGAR in g

TOTAL WEIGHT in g

% FOAM

(whipped)

CASTER SUGAR in g

Apricot

180

500

_

200

1 880

1.5 %

2 820 ml

170

650

80

1 900

1.3 %

2 470 ml

Pineapple

180

580

----

130

1 890

1.3%

Pineapple

175

700

65

1 940

1.3%

2 522 ml

Banana

230

480

-

260

1 970

2 364 ml

Banana

230

620

80

1 930

1.1 %

2 123 ml

Bergamote 100%

210

640

-

460

1.4 %

3 234 ml

Bergamote 100%

220

1100

240

2 560

1.3 %

3 328 ml

Cranberry

210

600

----

2 130

1.4 %

2 982 ml

Cranberry

220

700

200

2 120

1.2 %

2 544 ml

Blackcurrant

175

700

300

2 175

1.5 %

3 262 ml

Blackcurrant

185

850

120

2 155

1.2 %

2 586 ml

Morello cherry

220

600

----

320

2 140

1.5 %

2 996 ml

Morello cherry

210

800

120

2 130

1.3 %

2 769 ml

Lemon

220

Lemon 100 %

220

680

-

420

2 320

1.6 %

3 712 ml

Lemon

230

1080

145

2 455

1.4%

3 437 ml

680

80

420

2 180

1.5 %

3 270 ml

Lime

Lemon 100 %

230

1080

230

2 540

1.3 %

3 302 ml

220

680

-

420

2 320

1.6 %

3 712 ml

Lime

230

1080

145

2 455

1.4%

3 437 ml

Lime 100 %

220

680

80

420

2 400

1.5 %

3 600 ml

Lime 100 %

230

1080

230

2 540

1.3 %

3 302 ml

Quince

180

450

_

220

1 850

1.4 %

2 590 ml

170

500

100

1 770

1.3 %

2 301 ml

Prickly pear

Quince

220

500

----

320

2 040

1.5 %

3 060 ml

230

650

180

2 060

1.4 %

2 884 ml

Purple fig

Prickly pear

220

600

----

320

2 140

1.4 %

2 996 ml

240

700

120

2 060

1.2 %

2 472 ml

Strawberry

Purple fig

180

520

----

260

1 960

1.5 %

2 940 ml

Strawberry 100%

Strawberry

170

650

110

1 930

1.4%

2 702 ml

190

520

----

360

2 070

1.5 %

3 105 ml

Strawberry 100%

180

650

180

2 010

1.4 %

2 814 ml

SPRING - SUMMER COLLECTION

1 kg

14

% FOAM

Caution: if the whipped cream is incorporated at too high temperature, the expansion of the cream may be disturbed and the final volume reduced.

MASS GELATIN in g

CREAM 35% in g

Apricot

2 457 ml

1.2%

2 310

320

----

in g

FINALE VOLUME

FRUIT PUREE 1 kg

(in ml)

FINALE VOLUME (in ml)

Raspberry

180

550

----

300

2 030

1.5 %

3 045 ml

Raspberry 100%

Raspberry

192

680

155

2 027

1.4 %

2 837 ml

230

500

----

360

2 090

1.4%

2 926 ml

Passion fruit

680

210

2 130

1.3 %

2 769 ml

720

-

440

2 370

1.4 %

3 318 ml

Raspberry 100%

240

210

Passion fruit 100%

1200

160

2 580

1.3 %

3 354 ml

720

60

420

2 410

1.4 %

3 374 ml

Passion fruit

220

210

Pink guava

170

450

-

160

1 780

1.6 %

2 848 ml

Passion fruit 100 %

220

1200

220

2 640

1.3%

3 432 ml

Pomegranate 100%

180

560

-

240

1 980

1.5%

2 970 ml

Pink guava

180

600

90

1 870

1.4 %

2 618 ml

Redcurrant

180

540

-

220

1 940

1.5%

2 910 ml

Pomegranate

190

720

120

2 030

1.4%

2 842 ml

Mandarine orange

170

550

-

300

2 020

1.3 %

2 626 ml

Redcurrant

190

700

110

2 000

1.4%

2 800 ml

Mandarine orange 100%

170

550

80

300

2 100

1.3%

2 730 ml

Mandarine orange

180

700

60

1 940

1.2 %

2 328 ml

Mango

150

500

-

220

1 870

1.3 %

2 431 ml

Mandarine orange 100 %

180

700

170

2 050

1.2 %

2 460 ml

Blackberry

185

550

----

320

2 055

1.4 %

2 870 ml

Mango

160

700

70

1 930

1.2 %

2 316 ml

Blueberry

185

650

----

320

2 155

1.4 %

3 017 ml

Blackberry

190

700

110

2 000

1.3 %

2 600 ml

Sweet orange

180

480

-

200

1 860

1.4 %

2 604 ml

Bluberry

200

800

140

2 140

1.3 %

2 782 ml

Blood orange 100%

180

480

-

200

1 860

1.4 %

2 604 ml

Sweet orange

180

680

80

1 940

1.3 %

2 522 ml

Grapefruit 100%

220

580

60

180

2 040

1.5 %

3 060 ml

Blood orange 100%

180

680

80

1 940

1.3 %

2 522 ml

White peach

170

400

_

180

1 750

1.4 %

2 450 ml

Grapefruit 100 %

220

720

140

2 080

1.3 %

3 120 ml

Yellow peach

170

400

_

180

1 750

1.4 %

2 450 ml

White peach

160

580

80

1 820

1.3 %

2 366 ml

Williams pear

180

450

_

200

1 830

1.4 %

2 562 ml

Yellow peach

160

600

70

1 830

1.3 %

2 379 ml

Plum

210

600

----

320

2 130

1.3 %

2 769 ml

Williams pear

170

600

70

1 840

1.3 %

2 392 ml

Rhubarb 100%

195

450

_

320

1 965

1.5 %

2 917 ml

Plum

220

700

130

2 050

1.3 %

2 665 ml

Yuzu 100%

200

640

-

440

2 280

1.4 %

3 192 ml

Rhubarb 100%

185

600

160

1 945

1.3 %

2 528 ml

Yuzu 100%

220

1000

225

2 445

1.5 %

3 668 ml

SPRING - SUMMER COLLECTION

Caution: if the whipped cream is incorporated at too high temperature, the expansion of the cream may be disturbed and the final volume reduced.

15

Insert RECIPE PROCESS

STRAWBERRY ST HONORÉ

• Gelatin mass: 700g of gelatin mass: 100g of pectin and 600g water, mixed.

Let swell then heat in a microwave. Mix and store in the refrigerator. Add caster sugar and gelatin mass with 1/3 of the puree. Heat in a microwave to obtain 45°C finally. Add the remaining puree. Homogenize, use and freeze.

OR

• Pectin: Heat 1/3 of the puree at 40°C. Add the sugar and pectin, previously mixed together. Cook for 1 minute. Off the heat, add the remaining puree and lemon juice if needed. Homogenize, use and freeze.

SWEET DOUGH FRUIT PUREE 1 kg

PECTIN NH in g

LEMON JUICE in g

Apricot

120

14

15

Lingonberry

260

22

14

135

75

20

15

120

Bergamote 100%

240

45

-

130

Cranberry

180

19

10

130

Blackcurrant

140

20

10

112

Lemon

160

45

-

130

Lemon 100%

180

45

-

130

Lime

160

45

-

130

Lime 100%

180

45

-

130

Coconut

150

28

15

130

STRAWBERRY JELLY In a saucepan, heat strawberry puree, glucose syrup. Add the mix sugar pectin. Bring to a boil during 1 to 2 minutes and add lemon juice.

Spread on a baking tray. Freeze. Shape disks to cover the choux.

OR

GELATIN MASS in g 120

CHOUX PASTRY Bring to a boil water, milk, butter, sugar and salt. Add the sifted flour.

Stir over high heat. Off the heat, gradually add eggs. Pipe choux pastry crown. Bake at 180°C for about 35 minutes.

CREAMY STRAWBERRY CREAM Heat the strawberry puree with corn starch, sugar and egg yolks as a pastry cream. Add gelatin mass. Add butter and whisk thoroughly.

Keep in the refrigerator until piping the choux.

Quince

120

12

15

110

Morello cherry

160

20

10

112

Prickly pear

280

36

12

135

Purple fig

90

19

10

105

STRAWBERRY WHIPPED CREAM

Strawberry

160

19

12

112

Strawberry 100%

210

20

12

120

Raspberry

140

18

10

112

Bring to a boil sugar and water. Stir often. Add gelatin mass, then add the remaining strawberry puree with cream. Cool down to 4°C in the refrigerator. Whip.

Raspberry 100%

260

20

10

120

Passion fruit

100

35

15

120

Passion fruit 100%

120

35

15

120

Pink guava

95

24

15

120

Pomegranate 100%

120

35

15

112

Redcurrant

100

20

15

120

Mandarine orange

120

28

15

130

Mandarine orange 100 %

135

28

12

130

Mango

120

24

15

112

Blackberry

120

19

10

120

Blueberry

160

20

10

120

Sweet orange

130

20

15

120

Blood orange 100 %

125

24

10

120

Grapefruit 100%

200

45

20

125

White peach

100

16

10

115

Yellow peach

110

16

10

115

Williams pear

110

20

10

115

Plum

160

25

15

130

Rhubarb 100%

220

18

10

120

Yuzu 100%

240

45

-

130

Strawberry whipped cream

Fresh strawberries

Strawberry jelly

Choux pastry and creamy strawberry cream

Sweet dough For 3 St Honoré of 18cm diameter Sweet dough Butter Icing sugar Almond powder Salt Whole eggs Vanilla powder Lemon zests Flour T55

112,5 g 71,25 g 22,5 g 0,5 g 42 g 0,5 g 0,5 g 187,5 g

Choux pastry (about 40 choux) Water 62,5 g Milk 62,5 g Salt 2,5 g Sugar 2,5 g 62,5 g Butter Flour T55 75 g 125 g Whole eggs Creamy strawberry cream Strawberry puree 250 g Corn starch 10 g Sugar 25 g Egg yolks 30 g Gelatin mass 7g Butter 100 g

Strawberry jelly Strawberry puree Glucose syrup Sugar Pectin NH Lemon juice Strawberry whipped cream Cream 35 % fat Strawberry puree Sugar Gelatin Water

156 g 15 g 27 g 3,75 g 2,5 g 500 g 250 g 60 g 4,5 g 27 g

SPRING - SUMMER COLLECTION

SPRING - SUMMER COLLECTION

Banana

16

Soften the butter with icing sugar, salt and vanilla powder. Add the almond powder and whisk vigorously. Add whole eggs then the flour.

Keep in the refrigerator during 2 hours. Spread the dough at 2mm thickeness. Shape 2 disks of 18cm diameter. Bake at 160°C for 20 minutes.

CASTER SUGAR in g

17

FRUITY CHOUX CHOUX PASTRY Bring to a boil water, butter, sugar and salt then add the sifted flour. Stir over high heat then off the heat, gradually add eggs. Pipe the choux.

CRAQUELIN Mix all ingredients until a dough is obtained. Spread the craquelin between two baking sheets. Cut and put over the choux before baking. Bake at 180°C for about 35 to 40 minutes.

STRAWBERRY RHUBARB CHOUX

Craquelin

Strawberry glaze Make the mass gelatin: 2g of gelatin with 12g of water. Mix the strawberry puree, corn starch, sugar and yolks.

Cook as a pastry cream. Add the mass gelatin, mix, then add butter and whisk.

Pastry Creamy choux Let chill in the refrigerator.

Strawberry cream Rhubarb high fruit STRAWBERRY GLAZE compote CREAMY STRAWBERRY CREAM

Mix the ingredients on low heat. Chill before use.

ASSEMBLY When choux pastry has cooled down, fill with rhubarb high fruit compote (10g per choux) and strawberry creamy layer. Close the choux and cover with strawberry glaze (to allow the glaze to stick on the craquelin, use almond paste 50%).

APRICOT CHOUX

Apricot glaze

Craquelin

CREAMY APRICOT CREAM Make the mass gelatin: 2g of gelatin with 12g of water. Mix the apricot puree, corn starch, sugar and yolks.

Cook as a pastry cream. Add the mass gelatin, mix, then add butter and whisk.

Let chill in the refrigerator.

Pastry choux Apricot high fruit compote

Creamy apricot cream

APRICOT GLAZE Mix the ingredients on low heat. Chill before use.

ASSEMBLY

80 choux

18

Creamy strawberry cream Strawberry puree Corn starch Sugar Egg yolks Gelatin mass Butter Strawberry glaze Mirror glaze Strawberry puree Filling Rhubarb high fruit compote

125 g 125 g 5g 5g 125 g 150 g 250 g 500 g 20 g 50 g 60 g 14 g 200 g 250 g 100 g 800 g

Craquelin Butter Brown sugar Flour T55

Creamy apricot cream Apricot puree Corn starch Sugar Egg yolks Gelatin mass Butter Apricot glaze Mirror glaze Apricot puree Filling Apricot high fruit compote

When choux pastry has cooled down, fill with apricot high fruit compote (10g per choux) and apricot creamy layer. Close the choux and cover with apricot glaze (to allow the glaze to stick on the craquelin, use almond paste 50%).

80 g 100 g 100 g

500 g 20 g 50 g 60 g 14 g 200 g 250 g 145 g 800 g

MIXED BERRIES CHOUX

Creamy raspberry cream Raspberry puree Corn starch Sugar Egg yolks Gelatin mass Butter Redcurrant glaze Mirror glaze Redcurrant puree Filling Raspberry high fruit compote

500 g 20 g 50 g 60 g 14 g 200 g g 250 g 100 g 800 g

Craquelin CREAMY RASPBERRY CREAM Pastry Make the mass gelatin: 2g of gelatin with 12g of water. Mix the raspberry puree, corn starch, sugar choux and yolks. Cook as a pastry cream. Add the mass gelatin, mix, then add butter and whisk.

Raspberry Let chill in the refrigerator. high fruit compote

Redcurrant glaze Creamy Raspberry cream

REDCURRANT GLAZE Mix the ingredients on low heat. Chill before use.

ASSEMBLY When choux pastry has cooled down, fill with raspberry high fruit compote (10g per choux) and raspberry creamy layer. Close the choux and cover with redcurrant glaze (to allow the glaze to stick on the craquelin, use almond paste 50%).

SPRING - SUMMER COLLECTION

SPRING - SUMMER COLLECTION

Choux pastry Water Milk Salt Sugar Butter Flour T55 Whole eggs

19

BLACKCURRANT ALMOND TART

FROZEN

SEMI-CANDIED FRUITS an exclusive product

CHOCOLATE SHORTCRUST PASTRY Soften the butter and mix with icing sugar and almond powder.

Gradually add the eggs, salt and vanilla. Then add the sifted flour.

Mix until a compact texture is obtained. Film and keep cold until use.

MELTING ALMOND CREAM

Soften the butter and mix it with the icing sugar and almond powder.

Mix thoroughly using the paddle attachment to obtain a smooth texture. Gradually incorporate the eggs and then the cream. Mix to obtain a light, smooth texture. Add the vanilla. Line each tart ring with 220 g of dough and bake at 180°C until golden, about 20 minutes.

Let cool. Garnish each circle with 320 g of tender almond cream, in the bag, halfway up. Sprinkle evenly 140 g semi-candied blackcurrants and cover with a layer of cream. Smooth with a palette. Bake at 180°C until golden, about 20 minutes. Remove from the oven, after cooling, sprinkle with icing sugar.

Exclusive range of very lightly candied fruits, which are frozen individually to keep in all their natural fruit flavor.

This is a unique product in a market which usually only offers dried or candied fruits in syrup.

Natural ingredients • 100% natural, just fruits and a little sugar • No syrup • Contain no flavoring and no coloring, even natural

3 entremets of 18 cm

Variety selection

• All the fruits are selected at full maturity for their quality and resistance to facilitate pastry uses.

Product benefits • Ready to use

Chocolate shortcrust pastry Flour Cocoa powder Butter Icing sugar Almond powder Eggs Salt Vanilla liquid

1000 g 100 g 600 g 350 g 125 g 200 g 2,5 g 2,5 g

Melting almond cream Butter Icing sugar Almond powder Starch Eggs Liquid cream Vanilla liquid Semi-candied blackcurrants

Melting almond cream

180 g 250 g 250 g 25 g 150 g 200 g 5 ml 420 g

Semi candied blackcurrants

Chocolate shortcrust pastrY

• Less color exchange with the dough • Less moisture exchange with the dough

CHERRY CLAFOUTIS

• Do not stick • Less sweet than candied fruits

CLAFOUTIS

Applications

Mix the flour, sugar and eggs, then gradually incorporate the milk, as the dough thickens. Directly stir frozen semi-candied cherries.

Bake at 180°C for about 30 minutes.

This traditional cherry clafoutis can also prepared with semi-candied blackcurrants, blueberries or rhubarb.

• In inclusions in brioche doughs, viennoiseries, muffins...

• For garnishing tarts, clafoutis • Add before or after baking in pie and tartlet

20

mousses.

10 clafoutis

Cranberry

Blackcurrant

Cherry

Blueberry

Rhubarb

Cherry clafoutis Semi-candied cherries Flour Caster sugar Eggs Milk

Clafoutis 400 g 110 g 60 g 2 400 g

Semi candied Cherries

SPRING - SUMMER COLLECTION

SPRING - SUMMER COLLECTION

• Incorporation into cheesecakes and entremets or in

• For cold applications as they give off very little color

21

TRAVELER CAKE WITH SEMI-CANDIED BLUEBERRIES BRETON SHORTBREAD CRUST Mix the room temperate butter with salt and sugar. Add eggs and yolks. Gently incorporate flour and yeast. Keep in the refrigerator for 1 hour.

ALMOND CREAM Soften the butter then combine it with sugar using a flat beater. Add almond powder and flour stirring continuously. Add eggs and rum.

Beat air into the mixture. Store in the refrigerator.

FRUIT FOCACCIA BREAD

DACQUOISE Mix icing sugar, almond powder and flour together. Set aside. Whip the egg whites and then add caster sugar until stiff peaks form to obtain a meringue. Softly fold together the two mixtures.

Using a dough attachment knead all ingredients except the oil, water and fruits. Knead for 10 minutes at speed 1. Then knead for 5 minutes at speed 2 adding the warmed water. Dough temperature after kneading should be 24°C. Keep the dough in an oiled bowl covered with plastic wrap. Let the dough rest in a warm location for 60 minutes. Flatten dough and place on a baking tray, it should measure 40x60cm. Let the dough rise for 2 hours. Sprinkle on semi-candied fruits. Bake about 30 minutes at 200°C with steam.

BLUEBERRY FILLING Gently cook the blueberries in a saucepan. Mix sugar with cream powder. Combine the two mixtures until it begins to thicken.

ASSEMBLY In a 16cm diameter mold, place a disk of 180g of shortbread dough.

Spread at 9mm thickness, shape a larger diameter disk than the mold, about 20cm. Place 130g of almond cream then 200g of blueberry filling. Pipe 150g of dacquoise with a n°9 round plain tip. Sprinkle with icing sugar. Bake 1 hour at 160°C in a ventilated oven.

Blueberry filling Dacquoise Focaccia bread

Almond cream

22

Breton shortbread crust

5 cakes

Flour Potato flakes Salt Liquid starter Baking yeast Water Olive oil Drench water

875 g 125 g 25 g 300 g 15 g 700 g 100 g 100 g

Mixed semi-candied fruits blackcurrants, blueberries, cherries and cranberries 600 g

Breton shortbread crust Butter Sugar Eggs Egg yolks Flour Yeast Salt

1200 g 1350 g 250 g 150 g 1950 g 4g 20 g

Almond cream Butter Caster sugar White almond powder Grey almond powder Egg Flour Rum (optional)

500 g 500 g 375 g 125 g 500 g 100 g 25 g

Dacquoise Egg whites Caster sugar Icing sugar Almond powder Flour T65 Blueberry filling Semi-candied blueberries Cream powder Sugar

250 g 100 g 250 g 250 g 100 g 500 g 250 g 40 g

SPRING - SUMMER COLLECTION

SPRING - SUMMER COLLECTION

Semi candied fruits

23

LE AU F

BA

KE

LE

STAB

A whole new line of natural fillings made with only 4 ingredients including 70% fruit content. These Bake stable fillings are tailored for pastry and bakery applications, without any coloring or flavoring added, making them all natural.

R OU

AMBIENT

CLEAN LABEL FILLINGS exclusive products

S TA B

Natural ingredients

• Only 4 ingredients: 70 % fruits, sugar, pectine and lemon juice • Without any colouring or flavouring added, even natural • Without starch

Benefits

FRUITY EMPANADAS

• A smoothy texture with fruit chunks • Shelfstable (12 months) • Bake stable • Withstand well freezing • A natural recipe in a home made style • 1kg aluminium bag, easy to manipulate

EE FR OF

Empanadas dough

• STARCH

• Brioches, viennoiseries, travel cakes, muffins, tarts...

Made in France

Filling 30 pieces Empanadas dough

Apricot

Salted butter caramel

Cherry

Strawberry

Raspberry

Caramelized apple

Flour T55 Sugar Butter Eggs Water Salt

432 g 96 g 270 g 120 g 65 g 1 pinch

Filling

Strawberry, apricot, cherry fillings...

9g per empanadas

270g

SPRING - SUMMER COLLECTION

• COLOURING

SPRING - SUMMER COLLECTION

Possibility of freezing the empanadas before cooking.

Applications

• FLAVOURING

24

Mix the flour, sugar and salt. Add butter. Add water with eggs until a smooth dough is obtained. Spread the dough at 2mm thickeness.

Shape 7.5cm diameter disks. Fill the empanadas and close up. Brush with the yolks. Bake at 190°C during about 18 to 25 minutes in a ventilated oven. Bake at 190°C for about 18 to 25 minutes in a ventilated oven.

25

NP

FILLED BRIOCHE WITH CRAQUELIN BRIOCHE DOUGH Place the salt and sugar in the bowl of a stand mixer. Add flour, then yeast and eggs. Knead the dough. Add the butter until a smooth dough is obtained. Let rest at room temperature for half an hour. Put in the refrigerator to cool the dough. Cut 50g pieces and shape in balls.

CRAQUELIN Combine the butter, brown sugar and flour. Spread at 2mm thickness.

CHERRY CROISSANT

FILLING Spread the strawberry filling in half-sphere moulds. Freeze. Stick together the half-spheres. Flatten the dough ball and place the filling insert in the middle. Close up the dough around the filling. Reshape the ball dough, brush with egg wash. Let the dough rise for 3h at 28°C. Brush it again. Place onto the craquelin then bake at 175°C during 10 minutes.

Place ingredients (except 500g butter) in a mixing bowl with dough attachment. Knead 5 minutes at speed 1 then 9 minutes at speed 2.

Dough temperature: 25°C. Remove 600g of the dough and color it red with natural coloring. Weigh out 200g of plain dough. Allow to ferment for 15 min. Spread both doughs to 7mm in thickness. Let cool down to 0°C in a blast chiller. Fold and roll the plain dough with 500g of butter giving layers to the dough: do 2 double turns. Let rest for 45 minutes at 3°C. Spread the dough to 4.5mm thickness. Cut out triangles, 8cm at bottom and 25cm in length. Spread each croissant with 15g of cherry filling. Shape and roll the croissant (make sure the filling doesn’t overflow). Let rest: 2h30 at 28°C. Bake 4 minutes at 175°C in a ventilated oven. Brush with syrup with 30°C Baume right out of oven. Let cool down on a shelf.

Strawberry filling

Cherry filling

Craquelin

Croissant dough

26

20 pieces Brioche dough Flour T45 Salt Sugar Fresh yeast Whole eggs Butter

500 g 12,5 g 75 g 20 g 300 g 250 g

Craquelin Butter Brown sugar Flour T55 Filling Strawberry clean label filling about 18g / brioche

150 g 185 g 185 g 360 g

Whole wheat flour Salt Sugar Honey Yeast Acerola extract Water Butter Dry butter Natural colouring

1000g 20 g 110g 30 g 50g 10 g 450g 100g 500g QS

Filling Cherry clean label filling

SPRING - SUMMER COLLECTION

SPRING - SUMMER COLLECTION

Brioche dough

27

PAPIER ISSUS DE FIBRES 100% RECYCLÉ CERTIFIÉ FSC®

PROUD PARTNERS OF

FRUIT INGREDIENTS SWEETENED FRUIT PUREES 100% FRUIT PUREES 100% ORGANIC FRUIT PUREES HIGH FRUIT COMPOTES SEMI-CANDIED FRUITS FROZEN FRUITS IQF FRUIT COULIS CLEAN LABEL FILLINGS

46130 Biars-sur-Cère FRANCE +33 (0)5 65 10 10 10 contact.androschef@andros.fr

www.androschef.fr androschef

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© design by Sylvie Amar & Partners - illustrations Aurelié Sartre – photo credits Shutterstock AndrosChef - EN2020

CLEAN LABEL BISCUITS FILLINGS