La Rose Noire

Presentation 2013
Fishmongers’ Hall
London
 The range of premium tart shells,
cones and baskets developed by the
renowned Swiss Pastry Chef, Gérard
Dubois, is meticulously hand-crafted
from the finest ingredients, ensuring a
great taste and a crispy texture.

The edges of the tart shells are thin

and straight-edged-typical
characteristics of artisanal
handmade tart shells.

All the interiors of our products are

finely glazed by hand to ensure a good
moisture resistance.

The products are carefully packed

piece by piece in custom-made trays
and vacuum packed to minimise
breakage and ensure freshness.

Each product can be filled, decorated and removed easily from the tray.
A small hole under the blister will facilitate the handling of the product
once garnished. Our range includes a wide selection of sizes, shapes,
colours and flavours.
We are delighted to be the exclusive UK supplier of La Rose Noire.
We are privileged to welcome Gerard Dubois, founder of La Rose Noire and
Jordi Puigvert Colomer, Worldwide Pastry Consultant, to Fishmongers’ Hall on
September 19th 2013.
Having worked as a pastry chef in Switzerland, Gerard went to Asia to continue
his skills in top hotels and restaurants, before opening his first La Rose Noire
Patisserie in the most prestigious shopping mall in Hong Kong in 1991. Since then
La Rose Noire now have over 500 varieties in their product brochure, fulfilling
the needs of all sectors in the market and sell all over the world.
Over the course of his career, Gérard has won numerous distinguished awards
at some of the most esteemed culinary competitions worldwide and is a regular
panel judge at renowned international competitions. Gérard is not unfamiliar
to culinary publications. He is the co-author of “The Cutting Edge: Innovation of
East-West Cuisine of the Twenty First Century” (1993); and the author of “My
Recent Journey” (2003), “Passion.” (2006), which gained a special “Award of the
Jury 2006” honoured by World Cookbook Awards, and “Crafted Passion” (2011),
recently awarded for “Best Dessert Book in the World “ by the 17 GOURMAND
AWARDS in Paris.
Following a career as chef de patisserie in Michelin Star restaurants, Jordi now
runs his own company, working as a consultant and demonstrator for key pastry
brands like Sosa Ingredients, Chocolatier Michel Cluizel, Sicoly as well as La Rose
Noire and travels the world advising on key pastry techniques.
Here we have a collection of the recipes Jordi has created using La Rose Noire
and hope you enjoy recreating them yourselves.

Paddy Lyell & David Bentley

Managing Director Sales Director
Advice and testimony from the Chef « Jordi Puigvert Colomer »

Basic rules:
1 - Stabilise the water contained in the filling
2 – Thicken the filling
3 – Jellify the filling

Tips:
- Use fat raw materials such as butter, foie gras, cheese, thick cream that naturally retain
moisture
- To thicken and get creamy texture (for example pastry cream, lemon curd etc), stabilise the
liquid content in your preparation, as you would the water content in a fruit puree.
It is recommended to use:
1) Guar gum to thicken a cold application by combining and blending all the ingredients
together
2) Carob gum to thicken a hot application (Mix the Carob gum with your sugar before
you start your recipe)
Both processes will make your preparation freezer stable.

Dosage: 2-3 gr. / litre for Guar gum and Carob gum
- Once the water has been stabilised in your filling, you can also use gelatin leaves (previ-
ously hydrated in cold water) to set the preparation
- If you want to jellify a filling directly into a tart shell, you must work with quick setting
agents such as “Iota” for hot preparations (in order to achieve a soft gel using Iota, pour the
preparation directly into the frozen tart shell and put it back in the fridge or freezer again).
So through the thermal shock, the setting process will be done almost immediately. We can
also combine the Iota with Carob gum to stabilise the water and jellify the preparations at
the same time.You can also use the “Kappa” (vegetable gelatin powder) for hot preparations,
but not on baskets, cones etc..
- Avoid liquid or semi-liquid fillings
- Use dry products such as chocolates, praline paste,...
- Fill the tart shells to the edge in order to prevent moisture uptake from the top.
- You can freeze the products once filled in their trays of origin BUT wrap well with cling
film before putting them in the freezer. Thaw slowly in the refrigerator at 4 ° C to prevent
condensation on products.
- You can also reheat the tarts (sweet or savoury) to enhance the colour or bake them to
cook a raw preparation.

Focus your imagination on the fillings and decorations, by combining specific flavours
together you can make a real difference. For all your tarts, cones and baskets, trust La Rose
Noire.
The care taken in their manufacture provides products with very thin edges and they resist
moisture through a chocolate coating.
 4

FOIE GRAS AND SALTY FRIED CORN MOUSSE

U105.59 Mini Cone Black Sesame
Toasted corn mousse
150g Canned corn strained Mixed canned corn with QimiQ Classic, melted butter, salt and
120g QimiQ Classic pepper and blend until smooth.
10g Gelatin leaves Add melted gelatin and Instant Cleargel and blend again
30g Melted butter Pour in squared silicon moulds and chill
3g Salt
0.5g Pepper
5g Gelcrem cold Sosa

Foie gras parfait

300g Foie gras terrine Keep the foie gras terrine at room temperature until soft.
200g Butter Mix with the soft butter and other remaining ingredients and
3g Salt whip until you get a mousse texture.
2g Pepper Use.
4g 5 spice mix

Finish
Crunchy fried corn Fill the cone with the foie gras parfait and then pipe on top the
Mini savoury cone corn mousse. Garnich on top with some fried salty corn crushed.

Image for U105.12 Mini Cone Black Sesame only. Not recipe shown.

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Image for U105.71.1 Mini drop savoury tart shell only. Not recipe shown.
 6

GOATS CHEESE WITH MANGO CHUTNEY

AND BLACK OLIVE
U105.71.1 Mini Drop Savoury Tart Shell

Goats cheese mousse

125g QimiQ Classic Whisk QimiQ Classic until smooth. Add the goats cheese, vinegar
125g Goats cheese and seasonings and blend until smooth.
65g QimiQ Whip Whip the QimiQ Whip until totally whipped.
20g White Balsamic vinegar Pour into the goats cheese mixture and keep whipping for 1
1g Oregano minute on high speed.
1g Thyme Put into tartlet shells.

Mango and black olive chutney

100g Red onion peeled Cook red onions, mango and olives with some olive oil with salt,
and sliced pepper, ginger and sugar until soft.
200g Diced mango Add vinegar until evaporated.
50g Black olives chopped Add the Vegetable fond and keep cooking until totally
100g Vegetable fond evaporated.
50g Wine vinegar
30g Sugar
3g Salt
2g Pepper
5g Ginger grated

Finish
Savoury sesame tart Fill the tart with goats cheese preparation and then put the
Micro greens chutney on top. Put micro greens on top.

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7

SALMON WITH AVOCADO AND

TERIYAKI SAUCE CAVIAR
U105.74.1 Mini Basket Basil

Marinated salmon
100g Fresh salmon dices in Mix all ingredients and let marinate for 2 hours.
cubes 1.5cm
200g Olive oil
50g Soy sauce
40g Wine vinegar
10g Red pepper crushed

Teriyaki sauce caviar

120g Soy sauce Mix all ingredients together except agar agar.
50g Water Let marinate and then strain.
30g Lime juice Add the agar agar and bring to the boil.
30g Mirin Cool down until 75ºC and then pour the mixture in a cold sun-
30g Honey flower oil ( 4 ºC ) using a squeeze bottle.
5g Fresh ginger grated
5g Agar agar

Finish
Diced avocado Fill half shell with the Philadelphia cheese, on top place the
Philadelphia cheese avocado and the salmon. On top of salmon and avocado put a
Micro greens spoon of teriyaki sauce caviar.
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Image for U105.74.1 Mini basket basil only. Not recipe shown.

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U105.04 Large Square Sweet Tart

U105.86 Medium Square Sweet Tart

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SUMMER PASSION
U105.03 Mini Square Sweet Tart Shell
Passion cream
250g Passion Fruit Puree Mix the puree with cream, whole egg, egg yolks and sugar.
100g Cream Bring to boil stirring constantly. Remove from heat and add the
140g Egg Yolk gelatin previously soaked in cold water.
160g Whole egg Let it cool down to 40°C.
175g Sugar Add the butter and mix well with a mixer.
150g Butter Use.
2.5 units Gelatine leaves (5g)

White chocolate ganache

617g White Chocolate Melt the white chocolate and cocoa butter together.
221g Cream 35% Heat the cream and liquid glucose until 40°C, then pour into the
39g Liquid glucose white chocolate, mix and emulsify little by little.
27g Cocoa butter Add the butter and mix with an immersion blender until
58g Butter combined.

Raspberry Jelly
400g Raspberry puree Mix the ingredients and bring to the boiling point.
100g Syrup (50g water+50g sugar) Pour the raspberry jelly on a tray 0.3 cm thick and cut to the size
50g Lemon juice of the tart shell.
3g Agar agar

Finishing
Raspberries Fill the tart with passion fruit cream and freeze.
Blueberries Cut the square of raspberry jelly and place on top.
Mint leaves Make “Quenelles” with white chocolate ganache and place them
Chocolate decorations also on top of the tart.
Decorate with fruit, mint leaves and other decorations.

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TATIN AGAIN!!! (for 20 units)

U105.17 Medium Round Sweet Tart Shell

Vanilla foam
500g Cream Mix the cream, with the vanilla paste and the sugar and bring to
4 units Egg Yolk boil. Remove from the heat and gradually add the egg yolks. Cook
80g Sugar to 83°C and then cool to 4°C as quick as possible.
1 unit Bourbon vanilla paste Let it cool down for 3 hours in the fridge and fill a siphon. Load
25g Pro-espuma Sosa with 2 gas loads and keep in the fridge until use.

Creamy biscuit
250g Cream Mix the ingredients in a blender.
250g Milk Cook until boiling, use immediately.
3g Iota
40g Biscuit Speculoos
40g Sugar

Apple tatin style

500g Apple cut into cubes Cook the apple in a covered container in the microwave until
2x2 cm it gets slightly soft but still firm. Arrange on a baking sheet
150g Dark caramelized sugar and sprinkle the caramelized sugar (previously ground in the
50g Butter in cubes Thermomix). Arrange the dices of butter on the top too. Cook
until apples are caramelized on top and soft. Cool and keep in
refrigerator.

Apple tatin puree

250g Apple tatin style Mix until you get a smooth and fine puree.

Finish
Dehydrated apple slices Fill the tart Shell with biscuit cream. On top, place the prepared
dices of apple and above it, the vanilla espuma.
Add on the top of the espuma the dehydrated apple slice.
At the base of the dish have a tear of apple tatin puree
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13

U105.103.1 Medium Rectangle Sweet Tart

 14

CHOCOLAMISSÚ (for 20 units)

U105.131 Medium Rectangle Chocolate
Creamy chocolate and coffee
250g Cream Mix the coffee beans with the milk and infuse for 10 minutes.
90g Egg Yolk Strain. Mix the infused milk with the cream and the inverted sugar
240g Couverture chocolate 66% and bring to boil.
Michel Cluizel Mokoya Add the egg yolks and cook to 85°C. Remove from the heat and
Organic Dark F06.20488 pour over the previously melted chocolate.
50g Inverted sugar Emulsify and cool it down. Use at 28°C.
20g Coffee beans
250g Milk

Coffee and Mascarpone Mousse

300g Milk Make a milk custard with egg yolks and sugar.
60g Egg yolk Once cooked, add the gelatin leaves (previously soaked in cold
60g Sugar water).
185g Mascarpone cheese Add this mixture into the mascarpone cheese and let cool.
3 units Gelatin leaves Add the semi-whipped cream gently.
150g Semi-whipped cream Put into molds and freeze.
15g Coffee Cream

Amaretto jelly
50g Amaretto Heat the water and sugar, the Kappa and the Carob gum until
200g Water boiling point.
40g Sugar
3.5g Kappa
1g Carob gum

Coffee tiles
25g Flour Mix all the ingredients and let stand a day in the fridge.
30g Warm melted butter Spread a small line of dough on a silpat mat and bake at 190°C
30g Milk for about 5 minutes.
100g Icing sugar Once out of the oven, shape it as you like.
5g Coffee powder

Cocoa sauce
150g Water Mix the ingredients together and cook gently, don’t stop stirring
150g Cream until you reach 103°C.
240g Sugar Cool it down and let in a bottle.
90g Cocoa powder Hold at ambient temperature during the service.

Finish Fill the tart with chocolate and coffee cream. Leave to set in the
Cocoa powder for fridge or the best would be the chiller. On the top, place the
sprinkle mascarpone and coffee mousse. Put the coffee tiles on the
mousse and then sprinkle slightly with a little cocoa powder. At
the base of the plate, put a line of cocoa sauce and Amaretto jelly
noodles.

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15

TOFFEE PANNACOTTA AND COFFEE MERINGUE

U105.68 Micro Basket Sweet
U105.119 Micro Basket Chocolate
U105.61.1 Micro Round Sweet
U105.64.1 Micro Round Chocolate
Toffee Pannacotta
125g Milk Mix the ingredients with a mixer and cook until it boils by stirring
125g Cream 35% constantly with a spatula.
30g Sugar Let cool slightly and fill the tarts.
1g Locust vean gum Leave gel in the refrigerator.
50g Toffee

Coffee meringue
250g Espresso (liquid) Mix the coffee, albumin and sugar and whisk until texture of
22g Albumin powder Sosa meringue.
300g Sugar Add the icing sugar and whisk again for 10 more minutes.
150g Icing sugar Use.

Finish
Caramel lyophilized
Sosa

U105.61.1 U105.119 U105.68

Micro Round Sweet Tart Micro Basket Chocolate Micro Basket Sweet
 16

Image shows recipe using U105.64.1 Micro round chocolate

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17

Image shows recipe using U105.58 Mini Cone Chocolate

 18

“CORNETTO” CHOCOLATE-ORANGE
U105.89 Dark Chocolate Cones On Sticks
U105.58 Mini Cone Chocolate
Chocolate buttercream
250g Sugar Cook the sugar and water until boiling.
120g Water Cool.
500g Butter Whisk the butter until fluffy.
50g Gran marnier Gradually add syrup, Gran marnier, and then add the chocolate.
150g Dark chocolate 67% Use.
Michel Cluizel Los
Ancones F06.20496
or Vila Gracinda
F06.20600

Orange sponge
200g Orange juice Heat the syrup and add the gelatin (previously hydrated in cold
50g Syrup water). Mix with orange juice and set in fridge for 1 hour.
3 Sheets of gelatin (2g) Whisk the mixture in electric mixer until frothy texture. Place in
semispherical silicone mold and freeze in blast freezer. Turn out
and use.

Finish
Sparkling chocolate

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19

SACHER “TARTLET VERSION”

U105.60 Large Round Chocolate Tart Shell
U105.124 Small Round Chocolate Tart Shell
Dark chocolate ganache
200g Chocolate 70% Heat the cream and invert sugar to 50°C. Melt the chocolate to
300g Cream 50°C. Mix cream mixture slowly into the melted chocolate to
50g Invert Sugar (Trimoline) make a good emulsion, using a hand blender or Thermomix.
Cool and use.
Apricot compote
300g Apricot puree Mix the pectin and sugar.
60g Sugar Heat the puree with pectin sugar mixture, stirring until boiling
4g Yellow pectin point. Keep cooking for 2 minutes on low heat. Remove and use.

Light chocolate mousse

250g Milk Boil the milk, add the gelatin previously soaked in cold water.
500g Cream Pour little by little on the chocolate and mix with hand blender
350g Chocolate 63% until smooth. Let it cool down to 30°C. Add the semi-whipped
Michel Cluizel Vanuari cream. Use acetate to make a circle form the same size as the
Noir F06.20047 tartlet used and pipe the mousse in doing peaks.
2 units Gelatine leaves (4g)

Dark chocolate mix for spray gun

250g Dark chocolate Melt the ingredients and mix. Put the mixture into the spray gun
200g Cocoa butter and use at a temperature of 40°C on the frozen preparation.

Finish
Chocolate decorations Pour a layer of 0.4 mm ganache in the bottom of the tartlet, and
let set in the fridge or freezer.
Fill with apricot compote and refrigerate.
Make a circle of the size of the tart with the plastic and fill with 2
cm of thick chocolate mousse light forming peaks. Freeze.
Once frozen, remove the plastic and spray the mousse still frozen
with spray gun to give a velvet finishing. Place the chocolate
mousse still frozen on the top of the tart.
Thaw in the refrigerator and serve.

U105.85 Small Round Sweet Tart U105.05 Large Round Sweet Tart
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21

U105.01 Mini Round Sweet Tart

 22

SACHER “TARTLET VERSION”

U105.123 Mini Round Chocolate Tart Shell
Dark chocolate ganache
200g Chocolate 70% Heat the cream and invert sugar to 50°C. Melt the chocolate to
300g Cream 50°C. Mix cream mixture slowly into the melted chocolate to
50g Invert Sugar (Trimoline) make a good emulsion, using a hand blender or Thermomix.
Cool and use.

Apricot compote
300g Apricot puree Mix the pectin and sugar.
60g Sugar Heat the puree with pectin sugar mixture, stirring until boiling
4g Yellow pectin point. Keep cooking for 2 minutes on low heat. Remove and use.

Light chocolate mousse

250g Milk Boil the milk, add the gelatin previously soaked in cold water.
500g Cream Pour little by little on the chocolate and mix with hand blender
350g Chocolate 63% until smooth. Let it cool down to 30°C. Add the semi-whipped
Michel Cluizel Vanuari cream. Use acetate to make a circle form the same size as the
Noir F06.20047 tartlet used and pipe the mousse in doing peaks.
2 units Gelatine leaves (4g)

Dark chocolate mix for spray gun

250g Dark chocolate Melt the ingredients and mix. Put the mixture into the spray gun
200g Cocoa butter and use at a temperature of 40°C on the frozen preparation.

Finish
Chocolate decorations Pour a layer of 0.4 mm ganache in the tartlet and set in the
freezer. Fill with apricot compote and refrigerate. Put the
chocolate mousse into semi-sphere silicon molds and freeze.
Once frozen, remove from the molds and spray the mousse still
frozen with the spray gun to give a velvet finishing.
Place the chocolate mousse still frozen on top of the tart. Thaw
in the refrigerator and serve.

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 Exclusively supplied to the UK by

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Email: [email protected] www.tcfinefoods.co.uk

Town & Country Fine Foods, Unit 4, Perth Trading Estate, Montrose Avenue, Slough, Berkshire,
SL1 4XX, United Kingdom