2017 COLLECTION. Making dessert a pleasure

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1 2017 COLLECTION Making dessert a pleasure

2 France Dessert is a group that brings together the know-how and expertise of ice cream, pastry, and bakery purveyors from around the globe, all with a common ambition; to become the premier, gourmet dessert specialists for the restaurant industry. OUR COLLECTIVE MISSION: To provide the highest level of customer service To create value for our customers To be uncompromising on the quality of flavors and offerings To strive for sustainable development in every action ICE CREAM POLE SUD Pole Sud elevates ice cream and sorbet to an art form and is dedicated to the pursuit of indulgence and unparalleled quality and taste. Over the last 30 years, Pole Sud has developed 300 homemade ice cream and sorbet flavors and works with restaurant chefs to develop over 1,000 bespoke offerings every year. MONT BLANC DESSERT Mont Blanc Dessert, based in Brooklyn NY, is the premier boutique purveyor of gourmet ice cream and sorbet for the New York City hotel and restaurant trade. Founder and pastry chef Benoit Gerin has created more than 120 exceptional flavors and will even customize flavors upon request. Since 1999, Mont Blanc Dessert has been proudly serving many of New York City s finest establishments. PATISSERIE LE GOURMET PARISIEN Le Gourmet Parisien is proud to offer over nearly 350 patisseries that range from the truly authentic French patisserie tradition to their most modern creations. MON PETIT PÂTISSIER For 11 years, France Dessert has partnered with Philippe Urraca (winner of Meilleur Ouvrier de France in 1994) and his company Mon Petit Pâtissier. The quality and level of his patisserie combined with a commitment to doing things the right way, is a recipe for pastries that are second to none. LA CROQUANTERIE Using his extensive know-how and refined creativity, Frédéric Gernez, Master artisan pastry chef and founder of La Croquanterie Gourmande, welcomes us back to traditional French patisserie. FRANCE DESSERT is a trademark of 2

3 Laurent Rombi, Ice cream maker at Pole Sud

4 Ice cream collection 2.64QT / 0.66GAL / 2.5L Vanilla bourbon infusion Violet Yogurt Banana Banana chip Coffee Espresso coffee Ginger Honey Lavender Mascarpone Milk chocolate Mint chocolate Rose petal Salted caramel Strawberry 5L Ice cream collection 5.28QT / 1.32GAL / 5L Vanilla Chocolate Black cherry Butter pecan Chocolate peanut butter Cinnamon Coconut Cookies & cream Dulce de leche Green tea Guanaja chocolate Hazelnut Rum raisin Tahitien vanilla Vanilla caramel swirl Speculoos Black sesame Calvados Caramel nougatine Chocolate 90% dark Cookie Dough Pistachio Red bean Roasted peanut Rocky road 4

5 Sorbet collection 2.64QT / 0.66GAL / 2.5L Black currant Chocolate Black cherry Blood orange Coconut Green apple Lemon Lime Litchi Mandarin Mango Mix berry Passion fruit Peach Pear Pineapple Strawberry 5L Sorbet collection 5.28QT / 1.32GAL / 5L Mango Raspberry Champagne Raspberry Yuzu Our sorbets have smooth and creamy texture We use the highest quality locally sourced ingredients and select the best fruit from countries from around the world. Rooftop Honey, Croatian strawberries, Indian mangoes, Belgian chocolate and vanilla from Madagascar. Our products contain zero trans fat, no artificial preservatives or coloring and retain their natural flavors. 5

6 Master ice cream maker Make a difference with unique ice cream and sorbet Custom flavors upon request within 5 business days for minimum order quantity: 15 quarts. 6 Bespoke ice cream production Each year more than 500 custom made ice cream flavors are created for customers who entrust us with the task of realizing their most original ideas. Share with us your desires, your needs, your ideas, and we will make every effort to achieve them.

7 Philippe Urraca, Meilleur Ouvrier de France, Executive chef of La Compagnie des Desserts

8 Gourmet coffee break & petits fours Mixed macarons Made of almond paste, eggs and sugar. Flavors: vanilla, coffee, chocolate, salted caramel, pistachio & raspberry. Ø 3.5 cm g oz x 48 2 h 10 d Sesame macarons Ø 4.2 cm g oz x 45 3 h Mixed choux Puff pastry filled with confectioner s custard and topped with icing. Flavors: chocolate, caramel, vanilla, raspberry, lemon & pistachio. Ø 4 cm g oz x 48 2 h Traditional petits fours 6 strawberry cream cakes, 6 pistachio and apricot financiers, 6 lemon financiers, 6 chocolate éclairs, 6 opéras, 6 cocoa crumbles with chocolate mousse, 6 raspberry crumbles, 6 chocolate caramel and pecan tartlets. TDP g oz x 48 2 h Prestige petits fours 6 chestnut and black currant fingers, 6 mini caramel cheesecakes, 6 coconut, mango and passion fruit panna cotta fingers, 6 mini praline choux pastries, 6 apricot and vanilla financier cakes, 6 triple chocolate squares, 6 strawberry and raspberry mini tiramisu. TDP g oz x 48 2 h Sweet amuse-bouche glasses 9 tiramisu, 9 chocolate mousses, 9 lemon meringue crumbles, 9 vanilla sabayon. TDP g oz x 36 4 h 8

9 Restaurants - Patisseries Exotic mousse Mango and red fruit mousse on coconut dacquoise biscuit, mango glaze. Ø 7 cm g - 3 oz x 12 4 h Paris-Brest Choux pastry crown filled with a praline mousse topped with shaved almonds and powdered sugar g oz x 12 2 h St-Honore Eclair Choux pastry filled with dulce de leche and vanilla custard g oz x 12 2 h Vanilla éclair Choux pastry filled with vanilla custard. 14 cm g x 14 4 to 6 h Coffee éclair Choux pastry filled with coffee cream. 14 cm g x 14 4 h Chocolate éclair Choux pastry filled with chocolate cream. 14 cm g x 14 4 h Red fruit crumble Apples, red fruits, cinnamon and crumble g x 27 9 min 180 C Apricot and apple crumble Apples, apricots, cinnamon and crumble g x 27 9 min 180 C Caramelised mango cake Caramel sauce, mango cube, cake mix g x 16 4 h 15 to 20 sec 800W 9

10 Restaurants - Patisseries Brioche-style French toast A soft golden pastry sprinkled with cane sugar g x 36 2 h 5 min 180 C Pecan and walnut tartlet g oz x g oz x 32 Authentic rum baba, slightly raised, soaked in rum. 4h 5d Shortcrust pastry, pecans, walnuts and honey sauce. Ø 9 cm 4h 4d Roasted fig tartlet Thin apple tart Apple tart tatin g oz x g oz x g oz x 16 5 min 180 C 13 to 15 min 200 C Hazelnut shortcrust pastry, almond and pistachio cream, roasted figs. Ø 10 cm 4h 3d Puff pastry topped with apple slices and applesauce. Ø 12 cm 5d Traditional upsidedown caramelized apple tart. Ø 10 cm Lemon meringue tartlet Lemon tartlet Speculoos cheesecake g oz x g oz x g oz x 36 Shortcrust pastry and lemon cream topped with Italian meringue. Ø 9 cm 4h 10 Exotic baba Shortcrust pastry and lemon cream. Ø 9 cm 4h Pure speculoos sweetcrust and Philadelphia cream cheese. Ø 7 cm 4h

11 Restaurants - Patisseries Molten chocolate mi-cuit Amazing molten chocolate lava cake. Butter, chocolate, cocoa paste, eggs and sugar. Ø 8 cm g oz x to 20 sec 800W 10 d Chocolate and salty caramel mi-cuit Chocolate lava cake with caramel and dulce de leche melting heart. Ø 8 cm g oz x sec 800W Royal Dôme Dacquoise biscuit, hazelnut crunch and chocolate mousse g x 16 3 h Coconut mi-cuit Chocolate lava cake with grated coconut inside. Ø 6.5 cm g oz x sec 800W 5 d Gluten free chocolate coulant Semi-baked chocolate fondant, melting heart, gluten free, dairy free. Ø 8 cm g oz x sec 800W 10 d Dark chocolate pyramid Almond succès biscuit topped with bitter chocolate mousse and glazed in dark chocolate ganache g oz x 12 1 to 2 h The T Tiramisu : sponge cake soaked in coffee, mascarpone mousse, crunchy chocolate coating g oz x 14 1 to 2 h 11

12 Restaurants - Patisseries Piping bags - Ready to decorate Italian meringue serving suggestion: on a shortcrust pastry filled with lemon cream. Italian meringue piping bag Italian meringue piping bag useful to customize tartlets or any dessert. To be used straight from the freezer g Lbs x 4 8 h Fingers Japanese flavor finger Matcha joconde biscuit, mango and passion fruit compote, yuzu mousse, sugar icing g oz x 28 4 h Mango and passion fruit finger Dacquoise biscuit, mango and passion fruit compote, white chocolate mousse and passion fruit jelly g oz x 28 4 h Hazelnut praline finger Multiple layers of praline crunch and mousse on a hazelnut crunchy biscuit g oz x 36 4 h Band & Sheet Feuillantine band Cocoa joconde biscuit, hazelnut crunch, bitter chocolate mousse, cocoa genoise and velvety chocolate finish g Lbs x 3 4 h 3 d Tiramisu sheet Sponge biscuit, mascarpone mousse, genoise soaked in coffee. Uncut kg Lbs x 1 4 h 12

13 Patisseries to share Grandma s chocolate cake Traditional recipe with pure butter, chocolate (24%), flour and eggs. Pre-cut in 12 portions. Ø 26 cm kg Lbs x 1 Blueberry tart Sweet crust pastry and blueberries. Uncut. Ø 30 cm kg Lbs x 1 5h 4h 3d Pear and almond tart Shortcrust pastry, almond cream, pears, glaze. Uncut. Ø 26 cm g Lbs x 3 5h Sticky toffee pudding Individual sponge pudding made with chopped dates. To be served with caramel sauce (delivered without sauce). Pre-cut in 24 portions. 41 x 31 x 3 cm kg Lbs x 1 5 h 12 to 14 min 200 C 7d 13

14 Waffles & Crepes Brussels waffles Light & crispy Belgian waffles. Ideal toasted or oven warmed g - 3 oz x 24 3 min 200 C Brittany crepes Eggs, butter and fresh milk mix flavored with orange blossom. Ø 25 cm g oz x 50 4 h Iced Soufflés Blackcurrant mascarpone soufflé Mascarpone soufflé with a meringue heart, blackcurrant coulis and whole blackcurrants on top. Ø 8 cm g oz x 12 GRAND MARNIER soufflé The classic iced soufflé with GRAND MARNIER, made according to traditional methods. Ø 9 cm g oz x 12 Caramel soufflé Sponge base, salted caramel and nougatine topping. Ø 7 cm g oz x 12 Mandarin soufflé Sponge base, Imperial mandarin punch, mandarin soufflé and nougatine topping. Ø 8 cm g oz x 12 14

15 INDEX PATISSERIES A Apple tart tatin Apricot and apple crumble....9 B Band & Sheet Blackcurrant mascarpone soufflé Blueberry tart Brioche-style French toast Brittany crepes Brussels waffles C Caramelised mango cake...9 Caramel soufflé Chocolate and salty caramel mi-cuit Chocolate éclair...9 Coconut mi-cuit Coffee éclair...9 D Dark chocolate pyramid E Exotic baba Exotic mousse...9 F Feuillantine band Fingers G Gluten free chocolate coulant GRAND MARNIER soufflé Grandma s chocolate cake H Hazelnut praline finger I Italian meringue piping bag J Japanese flavor finger L Lemon meringue tartlet Lemon tartlet M Mandarin soufflé Mango and passion fruit finger Mixed choux....8 Mixed macarons...8 Molten chocolate mi-cuit P Paris-Brest...9 Pear and almond tart Pecan and walnut tartlet Piping bags Prestige petits fours...8 R Red fruit crumble....9 Roasted fig tartlet Royal Dôme S Sesame macarons...8 Speculoos cheesecake St-Honore Eclair....9 Sticky toffee pudding Sweet amuse-bouche glasses...8 T The T Thin apple tart Tiramisu Tiramisu sheet Traditional petits fours...8 V Vanilla éclair

16 Gianni Spadafora Pastry chef in La Compagnie des Desserts 365 Chauncey St - Brooklyn, NY T orders@compagniedesdesserts.com

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