CONTENTS NEW PRODUCTS HORS D ŒUVRES CENTER OF THE PLATE DESSERT FROZEN. Weight per unit Pieces per box Boxes per pallet

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2 CONTENTS 6 NEW PRODUCTS 9 HORS D ŒUVRES Mini Flaky Pastry Mini Tartlets Mini Creatives Mini Cones CENTER OF THE PLATE Tartlets Patty Shells Puff Pastry Quiche shells 19 DESSERT Mini Tartlets Tartlets Tarts Choux Pastry Sweet Puff Pastry Waffl es FROZEN Puff Pastry Sponge Sheets Jocondes Savory Base Weight per unit Pieces per box Boxes per pallet

3 INTRODUCTION It s amazing to think that PIDY has been creating pastry products for 50 years. From humble beginnings in a small patisserie in Ypres, Belgium, where the special recipe was first created, PIDY is now a world leader in pastry production. As the popularity of pastry products has grown, PIDY has grown too, to provide a range of products that cover many different shapes, sizes and types of pastry that give chefs even greater choice. In those 50 years, PIDY has built a reputation for being at the forefront of innovation, delivering the latest trends and listening to chefs, to ensure we provide the best possible product, every time. This latest product guide aims to provide you with inspiration for your creations in an easy to read format that will ensure that your valuable time is spent working with our pastry, rather than looking for it! Whether you create quick and easy fillings or complex combinations, PIDY pastry shells provide the perfect canvas for your creativity. Here s to a lifetime of perfect pastries! Jerome Haussoullier CEO Pidy Gourmet 3

4 PIDY was founded 50 years ago in Belgium by the Dehaeck family (Patisserie Industrielle Dehaeck Ypres). The special recipe developed by Andre Dehaeck in a small but well known pastry shop in Ypres is still the basis for many of our recipes today. Over the years, we have extended our range to include all varieties of pastry, forms and fl avors to meet everyone s needs. In 2016, PIDY was acquired by the Biscuits Bouvard Group which has allowed us to widen our product offering further, most specifically through a sponge sheet range, sweet & savory that gives additional creative inspiration. Although the company has expanded, PIDY still bakes products on the site of the original factory in Ypres, Belgium. Three other production units, two in France and one in the United States, have given additional capacity, including for Gluten Free and Organic products which have taken off in the last few years. The recent acquisition means that 2017 and beyond represents a very exciting time for PIDY and its customers worldwide as we look to give even greater choice and flexibility. Pidy Inwood USA Ypres Belgique : Headquarters - Puff pastry Halluin France : Puff pastry - Short crust - Choux pastry Rethel France : Sponge sheet & Jocondes Northampton Angleterre : Subsidiary Inwood USA : Short crust - Puff pastry Pidy Northampton UK Pidy Ypres Belgium Pidy Halluin France Technipat Rethel France PIDY IN NUMBERS 300 Employees 4 Production units Ypres (BE) Halluin (FR) Technipat Rethel (FR) Inwood N.Y. (USA) References 400 Product developments a year 4

5 SPECIFIC RANGES Discover our large range of products manufactured in the USA. Developed with the finest quality ingredients, those products are manufactured in a SQF Level 2 factory and meet the needs of the strictest requirements. Moreover, these products are Kosher dairy certified. Our GF range is growing by the day that s why Pidy made different flavours & formats from cocktail to meal (neutral) or dessert (sweet). A newcomer in the GF family is the 1.6 tartlet (neutral). Color & Taste! Our Vegan range starts with the Veggie Cups : Carrot, Beetroot, Spinach & Grilled Onion. These cups are made with palm free e oil and natural al flavors and colors. A perfect canapé for every veganist! 5

6 SEE PAGE Heart shaped tart SEE PAGE Cream Horn SEE PAGE 10 Suggestions for Holiday Season! NEW P Mini puff pastry Star VOIR SEE PAGE Whole wheat puff pastry Quiche SEE PAGE 24 Heart shaped tart Mini puff pastry Christmas tree Short crust Tartlets: 3 New Flavors! 6 Cinnamon Chocolate Black cocoa

7 SEE PAGE 13 The Mussel Shells PRODUCTS SEE PAGE 32 Sponge Sheets sweet and savory Frozen 7

8 COATING Stays crispy with filling for more than 72 hours! A barrier against moisture migration Many advantages for professionals: The protective coating prevents the filling from drying out too fast. The pastry stays crisp after filling. Offers a longer shelf-life. Delivers better performance and appearance for total customer satisfaction. An answer to every request! Neutral Coating No flavor & no color additives. Perfect for all types of applications, sweet or savory. Cocoa Coating This coating is colored & flavored with cocoa additives that enhances the taste for your sweet applications. The coating is a neutral vegetable shortening. 8

9 HORS D ŒUVRES 9

10 HORS D ŒUVRES MINI FLAKY PASTRY Mini Flaky Pastry items are manufactured according to the French process: the regular lamination is airy and guarantees a light and flaky texture. 1.8" Round puff pastry tartlet #: US 0.25oz " Mini round patty shell #: US 0.18oz Applications You can enjoy them cold or warm, reheat at 340 degrees. Mini Flaky Pastry items can be filled before or after cooking, depending on the filling type. Prefer sweets for dessert applications? See page 30! SPECIAL ORDER 2.3 x1.6 Mini Christmas tree patty shell #: US 1.6 Mini star patty shell #: US 1"x2" Puff pastry mini horn #: US 0.34oz oz oz Use it as a dipper for hummus, peanut butter, preserves or any other sweet or savory spreads! Tips 5 min in the oven (340 degrees) The puff-pastry will be even more flaky and will reveal all its flavor. Puff pastry dipper 2.4" Puff pastry dipper #: US 0.23oz Weight per unit Pieces per box Boxes per pallet

11 MINI TARTLETS MINI MODERN RANGE 1.5" Round Trendy shell neutral #: US 2" Round Trendy shell neutral #: US 1.5" Square Trendy shell neutral #: US 0.26oz oz oz Resistant to water absorption, Mini Tartlets are easy to eat as finger food. Find out the product that is right for you! SPECIAL ORDER 1.5" Trendy shell neutral assortment Round & square #: US Modern: a crispy texture and a contemporary design with straight sides and edges. Gluten-free: crunchy and modern with thin, straight and smooth edges. Flaky pastry: mini flaky quiche thanks to the light and tight lamination. Short crust: crispy texture that melts in your mouth, with thick edges for a generous and traditional look. 2 x x48 GLUTEN FREE x48 MINI FLAKY PASTRY 1.5" Puff pastry mini cup #: US 2" Straight sided round shell neutral #: US 1.6" Straight sided round shell neutral #: US 0.14oz oz oz " Round fluted shell neutral #: US SHORTCRUST RANGE 1.75" Round fluted shell neutral #: US 2.25" Round fluted shell neutral #: US HORS D ŒUVRES 0.16oz oz oz

12 HORS D ŒUVRES MINI CREATIVES 1.25" Corolle shaped shell #: US 0.13oz " Iris flower shaped shell #: US 0.15oz " Canape cup #: US 0.14oz " Mini fi llo cup #: US 0.13oz "x1" Mini Boat shaped shell neutral #: US 0.16oz A range of items with original and creative shapes. A tight texture guarantees crunchiness after filling. Applications Time saver: ready to use, these items can be filled and served or can be rebaked. Ideal for applications with cold fillings, they can also be frozen once filled. Prefer sweets for dessert applications? See page 30! 1.4"x3" Little edible spoon #: US Creative ideas! 0.17oz #: US 0.17oz

13 MINI CREATIVES Mussel Shells 2.6"x1.3" Mussel shaped shell neutral #: US 0.18oz "x1.3" Mussel shaped shell with parsley butter #: US 0.18oz Mussel Shell with smoked salmon and broccoli mousse 16 Pidy Mussel Shells 5.3 oz smoked salmon Lumpfish eggs 1 broccoli bunch 3.4 oz of cream 2 eggs 2 teaspoons of mustard Salt, pepper & nutmeg 1 Add broccoli to boiling salted water. 2 Cook for 4 to 5 minutes and then drain. 3 Mix the broccoli with the cream, eggs and mustard. 4 Season with salt, pepper and nutmeg. 5 Divide filling among 16 Pidy Mussel Shells. Finish with a slice of smoked salmon and lumpfish eggs. Veggie Cups 1.25" Veggie cups assortment Beetroot / Carrot / Spinach / Toasted onions #: US Beetroot x 24 Carrot x 24 Spinach x 24 Toasted onions x 24 Spicy Cups 1.25" Spicy cups assortment Pepper / Falafel / Chili / Curry #: US Pepper x 24 Falafel x 24 Chili x 24 Curry x 24 HORS D ŒUVRES 13

14 HORS D ŒUVRES MINI CONES 15" x 11" "x1" Mini cone neutral #: US 3"x1" Mini cone neutral + coating in stand up tray #: US 3"x1" Mini cone neutral + painter's pallet #: US 3"x1" Mini cone neutral sesame #: US 0.14oz oz oz oz "x1" Mini cones colored assortment + pallet Tomato / Spinach / Neutral / Sepia #: US 0.14oz " x 11" - 35 x24 x24 x24 x24 HARDWARES Mini cones plastic holder #: US Painter s pallet #: US

15 CENTER OF THE PLATE 15

16 CENTER OF THE PLATE 2.75" Square trendy shell neutral #: US MODERN RANGE TARTLETS 2.75" Round trendy shell neutral #: US GLUTEN FREE 3.25" Straight sided round shell neutral #: US 1.13oz oz oz PATTY SHELLS 2.75" Regular round patty shell #: US 3.25" Large round patty shell #: US 0.95oz oz Patty shell items are manufactured according to the French process: the regular lamination is airy and guarantees a light and flaky texture. Applications You can enjoy them warm after reheating in the oven for 8 to 10 minutes. Patty shell items can be filled before or after cooking, depending on the filling type. Tricks Before filling, carefully cut out the lid with a sharpened knife. You can extend the filling space by delicately crumbling the internal lamination with the handle of a wooden spoon. Leave the crumbs into the Patty Shell, they will mix your filling. 16 Original: enjoy our sweet ideas on page 30!

17 PUFF PASTRY QUICHE SHELLS 3.25" Round straight sided puff pastry quiche shell #: US 3.75" Round straight sided puff pastry quiche shell #: US 4.25" Round straight sided puff pastry quiche shell #: US 0.71oz oz oz " Round straight sided puff pastry quiche shell whole wheat #: US 7" Round straight sided puff pastry quiche shell + alu tray #: US 1.73oz Bacon Fajita quiche Servings size: 6 Pidy 3.75" Quiche shells 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/2 small red onion, diced 1 lb. bacon, cooked and chopped into bits 4 large eggs 1 cup half and half or whole milk Salt & pepper 1 Preheat oven to 355 F. 2 In a medium mixing bowl combine onion, on, red & green peppers, cheese and bacon. 3 Top shells with veggie and bacon mixture. 4 Mix the eggs and half and half in a bowl and pour egg mixture over toppings. 5 Add filling to Pidy Quiche shells and bake in preheated oven for 15 minutes. 6 Then reduce heat, leaving the pie in the oven to 320 F and bake for an additional 35 minutes. 7 Remove from oven and allow to sit 5-10 minutes before serving. 3.35oz Puff Pastry Tarts are manufactured according to the Dutch process: lamination is tight and regular and guarantees a crunchy texture and a high water absorption resistance as well. Applications You can enjoy them after reheating in a 355 F oven for 10 minutes, lowering to 320 F for another 10 minutes. Tricks Puff Pastry Tarts can be prepared in advance. After assembly, cook them 10 minutes at 355 F then 5 minutes at 320 F. Let cool and keep refrigerated - or freeze. Reheat 5 minutes at 340 F before serving. Original: Enjoy our sweet ideas on page 30! CENTER OF THE PLATE 17

18 CENTER OF THE PLATE Savory applications NEW IDEAS Choux Pastry Our delicious choux pastry recipes go perfectly together with savory fillings! Revisit the standard snacking with our light & crispy textures! 18 Discover more of our Choux pastry range on page 26

19 DESSERT 19

20 DESSERT MINI TARTLETS MODERN RANGE 1.5" Round trendy shell sweet #: US 2" Round trendy shell sweet #: US 1.5" Square trendy shell sweet #: US 0.28oz oz oz " Square trendy shell sweet + coating #: US Trendy shell sweet assortment Square / Round #: US 0.26oz x48 x48 1.5" Round trendy shell graham #: US 0.26oz " Round trendy shell chocolate #: US 0.26oz " Square trendy shell chocolate #: US 0.26oz Resistant to the water absorption, Mini Tartlets are easy to eat as finger food. Mini Trendy shells are delightful with crispy texture and modern straight sided look. Applications Time saver: ready to use for cold applications, they do not need additional cooking. They can be frozen once filled. 20 Weight per unit Pieces per box Boxes per pallet

21 MINI TARTLETS SHORTCRUST RANGE 1.5" Round fluted shell sweet #: US 1.75" Round fluted shell sweet #: US 2.25" Round fluted shell sweet #: US 0.16oz oz #: US 0.41oz #: US 0.25oz oz " Round fluted shell chocolate #: US 1.75" Round fluted tart sweet #: US 2.5"x1" Mini Boat shaped shell sweet #: US 0.25oz oz oz GLUTEN FREE Mini tartlets 2" Straight sided round shell sweet #: US 0.30oz Custard cream Gingerbread Mousse Meringue Chocolate Custard cream Seasonal fruit mix DESSERT 21

22 DESSERT MODERN RANGE 2.75" Square trendy shell sweet #: US 2.75" Round trendy shell sweet #: US 3" Triangle trendy shell sweet #: US 1.15oz oz oz SPECIAL ORDER 2.75" Square trendy shell chocolate #: US 2.75" Round trendy shell chocolate #: US 3" Triangle trendy shell chocolate #: US 1.13oz oz oz GLUTEN FREE 2.75" Round trendy shell graham #: US Our tartlets are developed with high quality ingredients. They are very resistant to the water absorption. Find the product that is right for you! The Modern range: Crispy and contemporary look. The Gluten Free range: Crunchy and trendy. The Rustic range: Crunchy and authentic. 3.25" Round straight sided shell sweet #: US 0.85oz oz Weight per unit Pieces per box Boxes per pallet

23 RUSTIC RANGE 3.25" Round straight sided tart sweet #: US 3.25" Round straight sided tart chocolate #: US 3.25" Round straight sided tart graham #: US 1.15oz " Round straight sided tart sweet + coating #: US 1.22oz oz oz " Round straight sided tart chocolate #: US 4" Round straight sided tart graham #: US 4" Round straight sided tart sweet #: US 1.55oz oz oz #: US 1.55oz Smores Graham Pie Servings size: 6 Pidy 4" Graham shells Filling: 6 oz semi-sweet chocolate, finely chopped 6 oz milk chocolate, finely chopped 2 Tbsp unsalted butter, diced into pieces 2/3 cup heavy cream Topping 3 large egg whites 3/4 cup granulated sugar 1/8 tsp cream of tartar 1/2 tsp vanilla extract For the filling: Place chopped semi-sweet, milk chocolate and butter in a mixing bowl. Bring cream just to a very light boil in a small saucepan. Pour hot cream over chocolate mixture and stir until melted. Pour mixture into Pidy Graham Shells and spread into an even layer. Cover with foil (don t allow foil to touch chocolate mixture) and chill in refrigerator 45 minutes - 1 hour until set. For the topping: Add 3 egg whites and sugar to a heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 on a candy thermometer, about 3-5 minutes. Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer on moderately high speed until stiff glossy peaks form, about 7-9 minutes, while adding in vanilla just near the end. Spread over set chocolate filling. Toast topping with a kitchen torch and serve. DESSERT 23

24 DESSERT TASTY RANGE SPECIAL ORDER 3.25" Round straight sided tart black cocoa #: US 3.25" Round straight sided tart cocoa #: US 3.25" Round straight sided tart cinnamon #: US 0.93oz oz oz Our Tarts are developed with high quality ingredients. Servings size: fl oz coconut cream Gelatine sheets 1.8 oz sugar 3 large egg whites Cherry marmalade Coconut shavings 1 Place the 2 gelatine sheets in cold water for 10 minutes. 2 Heat up the coconut cream with the sugar, do not let it boil. 3 Mix the gelatine with the coconut cream and let it cool down. 4 Add the egg white and mix it again. 5 Pour the cream in the tartlet shell and finish with some chocolate crumble, whipped cream and a cherry. TARTS Find the product that is right for you! Straight or fluted sides, all butter or margarine, with or without coating, individual or multiportions a wide range to cover all requirements! Applications Although Pidy tart shells can be rebaked, they are ready to use for cold applications and do not need additional baking. They can hold warm filling, after cooking in the oven briefly at 340 F. Discover our new range of tasty shortcrust tartlets, with intense flavors! They can be frozen after being filled. 7" Square straight sided tart sweet #: US 6.42oz " Heart shaped tart sweet #: US 7" Round straight sided tart sweet #: US 3.70oz oz

25 Round fluted shells sweet 4" #: US 1.48oz " #: US 6.49oz " #: US 4" + coating #: US 8.5" #: US 0.56oz oz oz " 6" 9" #: US #: US #: US 0.93oz " + coating #: US 3.70oz " #: US 9.52oz DESSERT 0.99oz oz

26 DESSERT CHOUX PASTRY 1.5" Mini cream puff 2" Medium cream puff 3.5" Large cream puff #: US #: US #: US 0.10oz oz oz A nice artisanal look with an airy and puffy texture so as to optimize the filling. Applications Ideal with cold fillings. For crunchy textures: Their solid texture allow an easy slicing. Slice and fill or pipe through the bottom of the shell. For softer finished products: allow 4 hours filled. They can be frozen once filled. SPECIAL ORDER 4" Paris Brest cream puff #: US 0.53oz " Mini eclair #: US 0.09oz Prefer savory for appetizers? See page 18! SPECIAL ORDER 5" Large eclair #: US 6" Giant eclair #: US 0.34oz oz Weight per unit Pieces per box Boxes per pallet

27 SWEET PUFF PASTRY 2.75" Mini cone with sugar #: US 4.75" Large cone with sugar #: US 0.46oz oz " Sweatheart shell 6 cavities #: US 6.35oz " Sugared puff pastry shell #: US 5.1oz Lemon & Blackberries Cream horn 4.4" x 1" Cream horn #: US 1.34oz Servings size: fl oz heavy whipping cream 0.14 oz leaf gelatine 4 tablespoons lemon curd 4 tablespoons blackberry jam 2 tablespoons icing sugar 1 Pour the heavy whipping cream into a mixing bowl and whip it until it gets firm. Divide the cream in 2 mixing bowls. 2 Add the lemon curd in one of the mixing bowls with whipped cream. Mix gently with a spatula and put in the refrigerator. Do it again with the blackberry jam. 3 Allow the creams to thicken before pouring them into 2 piping bags. Keep refrigerated 2 hours more. 4 Fill the cream horn and top with chopped blackberries. DESSERT 27

28 DESSERT WAFFLES 3" Waffle cup choco #: US 3.75" Flower shaped waffle cup #: US 3.75" Flower shaped waffle cup choco #: US 0.74oz oz oz " Tulip shaped waffle cup #: US 4" Tulip shaped waffle cup choco #: US 2.4" Mini w a f fl e cone sweet #: US 0.44oz oz oz BABAS " Round baba with cup #: US 0.14oz " Square baba with cup #: US 0.53oz Soft Square with Raspberrieses Servings size: fl oz of raspberry syrup 8.45 fl oz of water 3.4 fl oz of rum (optional) Raspberry jam 16.9 fl oz of whole fresh liquid cream 3.5 oz of raspberries 1 Boil water and syrup. 2 Soak the babas with the mixture, let cool. 3 Mix the cream with 1 tablespoon of jam, then whip the cream into Chantilly. 4 Put the jam at the bottom of the babas, then cover with Chantilly. 5 Decorate with raspberries. Tips To get the right texture of the chantilly, the cream must be very cold. Place in freezer 15 minutes before use.

29 Lemon & Berries tart Serving size: 1 2 egg yolks 3 tablespoons corn starch 4.4 oz sugar zest of one lemon 2.7 fl oz water raspberries and blueberries 5.7 fl oz lemon juice Prepare the lemon cream: 1 Mix the lemon juice, the water and the corn starch then pour into a pan. 2 Cook over medium heat. 3 Add the sugar and stir consistently until mixture is thickened. 4 Remove from heat, and add egg yolks one at a time, beating with mixer on high. 5 Return to stove on low heat and continue to stir. 6 Let cool at room temperature then fill the Pidy Heart Shape Shell with the mixture, add raspberries and blueberries and enjoy! Serving size: 1 2 egg yolks 3 corn starch tablespoons 4.4 oz sugar 5,7 fl oz lemon juice zest of one lemon 2,7 fl oz water raspberries and blueberries Cinnamon tartlet with butter cream, chocolate & meringue drops Servings size: 4 4 Pidy 3.25" shortcrust tartlets speculoos flavour cups whole milk 4.9 oz/ butter, softened 1-2 tbsp milk meringue drops 2 cups of white, granulated sugar ½ cup of water 1 tsp of lemon juice or cream of tartar 9.9 oz/ icing sugar Preparation: Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Fill the tartlets with this cream. Caramelized sugar: Combine the sugar and water in a saucepan. Place the saucepan over a medium-high heat. Add the lemon or cream of tartar. Bring the sugar and water to a boil. Reduce heat to medium and simmer for 8 to 10 minutes. Do not stir and watch the color. Watch the mixture closely until it reaches a uniform rich, brown color. Make your desired figure on baking paper and let it cool down. For the chocolate mousse: 1 oz unsalted butter, chopped 3.5 oz dark chocolate, broken into pieces 0.88 oz sugar 1 shot espresso 3 free-range eggs, separated For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency. Gently stir the whisked yolks into the butter and chocolate, then add the coffee. Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Decoration: Transfer the mousse into a piping bag and make little chocolate mousse drops on the tartlets, repeat this with the butter cream. Finish of with the meringue drops and caramelized sugar. Chocolate tartlet with custard, raspberries & pistachio Servings size: 4 4 Pidy 3.25" shortcrust tartlets chocolate flavor cups whole milk ½ cup sugar 4 egg yolks ½ stick vanilla Preparation : 1 Pour the milk into a large pot, add ½ vanilla bean and lemon peel (cleaned of the white part, which has a bitter taste). Place the pot over medium heat and bring milk to a boil. 2 Meanwhile, pour the egg yolks and sugar into a small bowl, whisk until all the mixture is light in color. 3 Add sifted flour to the eggs, mixing carefully so that no lumps are formed. 4 When the milk begins to boil, remove the vanilla and lemon peel, and slowly pour a little hot milk into egg and flour mixture. 5 Mix well, then transfer the mixture into the pot with boiling milk, stirring thoroughly. 6 Bring the cream to a boil again, cooking it for another couple of minutes. 7 Fill the tartlets with the custard cream, place the raspberries on it and finish of with some chopped pistachio nuts and a leaf of mint. 2 tbsp all-purpose flour lemon zest to taste a handfull of pistachio nuts 12 raspberries leaves of mint DESSERT 29

30 DESSERT NEW IDEAS Puff pastry Sweet applications Create your desserts with our light & flaky puff pastry! Turn the gastronomic classics into sweet & original applications. It s that trendy moment! Cocktail trend Turn our cocktail & creative mini puff pastry into sweet desserts! 30

31 FROZEN 31

32 FROZEN PUFF PASTRY 11.5"x14.5" Frozen puff pastry sheets #: US 5.5" Frozen puff pastry disc #: US 11.89oz oz SPONGE SHEETS SPECIAL ORDER 14.9"x22.8"x0.2" Plain sponge sheet #: US 14.9"x22.8"x0.3" Traditional plain sponge sheet #: US 14.9"x22.8"x0.2" Cocoa sponge sheet #: US 14.9"x22.8"x0.3" Traditional cocoa sponge sheet #: US 11.6oz oz oz oz Find the product that is right for you! Sponge cake: A soft and airy texture. Very flexible and consistent, these sheets are ideal for rolls. Joconde: Egg-based recipes with almond powder, for a rich taste and dense and melting texture. High constistency that allows many sweet applications Spread the fi lling on the sheet without overlapping the edges. Then start rolling, using the baking parchment to form a perfect cylinder shaped cake. Because of its soft texture, it doesn t have to be soaked when you use it as a layer, on the top of or around the cake. Its beautiful color and look make it perfect as a decoration, around the cake or on the sides of a log. Once thawed, guaranteed quality for 48 hours.

33 JOCONDES SPECIAL ORDER 14.9"x22.8"x0.2" Raspberry red Joconde sheet #: US 14.9"x22.8"x0.2" Plain Joconde sheet #: US 13.4oz oz "x22.8"x0.2" Pistachio green Joconde sheet #: US 14.9"x22.8"x0.2" Cocoa Joconde sheet with nuts #: US 13.4oz oz Joconde sheet with rich chocolate buttercream Servings size: oz sugar 3 large egg whites 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 8.8 oz of unsalted butter, cut into tablespoons, at room temperature 3.5 oz extra-bittersweet chocolate 3 Joconde sheets cocoa flavor 1 Pour the sugar in to a medium heatproof bowl and whisk in the egg whites and salt. 2 Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved. 3 Transfer the warm egg-white mixture to the bowl, add the vanilla and beat until stiff and glossy. 4 Beat in the butter a few pieces at a time. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes then return it to mix it again. 5 Beat in the melted chocolate. 6 Spread the cream on the Joconde sheet, layer by layer. 7 Cut out the desired shape, decorate with caramel or chocolate and serve. FROZEN 33 21

34 SAVORY BASE SPECIAL ORDER 14.9"x22.8"x0.2" Plain sponge savory base #: US 15.8oz "x22.8"x0.2" Spinach sponge savory base #: US 22.9oz "x22.8"x0.2" Carrot sponge savory base #: US 16.6oz A unique product! A flexible and firm texture, easy to handle, with delightful flavors and real vegetable inclusions. Applications Ideal for rolled applications, they can also be used flat or in a baking mold. There are plenty of different application ideas: canapes, club sandwiches, savory rolls,... For an effective implementation, products have to be used within 48 hours after thawing. Spinach sponge sheet with salmon mousse 34 Servings size: 4 1 teaspoon unflavored gelatin 3.5 oz smoked salmon, coarsely chopped 2 fl oz sour cream Trout eggs 1 to 2 tbsp fresh lemon juice Coarse salt Fresh dill, for garnish (optional) 1 Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin, let soften until gelatin dissolves. 2 In a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth, season with salt. 3 Add slightly cooled gelatin mixture, and blend until combined. 4 Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. 5 Cut out the desired shape of the spinach sponge sheet and spread the mousse on it. 6 Garnish with dill and trout eggs before serving.

35 CERTIFICATIONS 35

36 Pidy USA 90 Inip Drive - Inwood, NY Phone: / Fax: / salesusa@pidy.com Pidy Belgium Jaagpad 2, B-8900 Ieper Tel: Fax: benelux@pidy.com Pidy France Z.I. de la Rouge Porte Avenue de Menin 32, CS Halluin Tél. : Fax: france@pidy.com Pidy UK 4 Sterling Business Park, Salthouse Road, Brackmills, Northampton NN4 7EX Phone: Fax: uk@pidy.com Pidy Export Jaagpad 2, B-8900 Ieper Tel: Fax: export@pidy.com Pidy Spain spain@pidy.com