your own desserts Create

Size: px

Start display at page:

Download "your own desserts Create"

Anna Snow
5 years ago
Views:

1 Create your own desserts In 2013 Dirk Peeters, Carlos Deleye en Roger Van Damme introduced Elements to the market. A range of frozen dessert elements that can be used as building blocks to create an exquisite dessert of superior quality. You can always count on the delicious dessert elements to have a consistent, unique flavour, colour and texture.

Quenelles It doesn't necessarily have to be complex.

Making quenelles is not exactly easy, and doing it properly takes time and patience.

1C14910 30x13 g - 55x28 mm Tonka Chocolate Art. 1C14911 30x13,5 g - 55x28 mm Tanzania Chocolate Art.

1C14913 30x13 g - 55x28 mm spongecake chocolate / decorette meringue coffee / maxi sfera yuzu / crémeux caramel / crumble Brazil /

1C14914 30x13 g - 55x28 mm Chocolate Praliné Art. 1C15915 30x13,5 g - 55 x 28 mm Mega Quenelle Mascarpone Mocha Art.

1C16019 55 g - 75x40 mm Quenelles Assortment An innovative, colourful assortment box with unique, delicious mini desserts.

Each box contains 5 sets of 4 quenelles in the following flavours; tonka, chocolate, mascarpone, mocha and raspberry.

Quenelle Chocolate: coated with glossy ganache and drizzled with white chocolate.

Quenelle Raspberry: coated with red fruit preserves and drizzled with white chocolate.

Bases Tip: As base or accent for your dessert, you can use a Base Javanais or Base Brownie.

2 Quenelles It doesn't necessarily have to be complex. With a few Elements you can quickly and effortlessly create an original dessert. Making quenelles is not exactly easy, and doing it properly takes time and patience. In the Elements range, you'll find exclusive, always perfectly made quenelles in a variety of shapes and flavours: Mascarpone Art. 1C x13 g - 55x28 mm Tonka Chocolate Art. 1C x13,5 g - 55x28 mm Tanzania Chocolate Art. 1C x13,5 g - 55x28 mm Red Fruits Art. 1C x13 g - 55x28 mm spongecake chocolate / decorette meringue coffee / maxi sfera yuzu / crémeux caramel / crumble Brazil / choc-o-crisp feuilletine / mega quenelle raspberry yuzu Quenelle: 15 to 20 minutes at 25 minutes Yoghurt Mousse Art. 1C x13 g - 55x28 mm Chocolate Praliné Art. 1C x13,5 g - 55 x 28 mm Mega Quenelle Mascarpone Mocha Art. 1C g - 75x40 mm Mega Quenelle Chocolate Raspberry Art. 1C g - 75x40 mm Mega Quenelle Raspberry Yuzu Art. 1C g - 75x40 mm Quenelles Assortment An innovative, colourful assortment box with unique, delicious mini desserts. A series of 20 colourful quenelles on a crispy base of feuilletine, almond biscuit or ganache. Each box contains 5 sets of 4 quenelles in the following flavours; tonka, chocolate, mascarpone, mocha and raspberry. Assortiment Quenelles Art. 1C x 15 g - 55x28 mm Quenelle Tonka: coated with ganache and drizzled with milk chocolate. Quenelle Chocolate: coated with glossy ganache and drizzled with white chocolate. Quenelle Mascapone: coated with Mocha ganache and drizzled with milk chocolate. Quenelle Raspberry: coated with red fruit preserves and drizzled with white chocolate. Quenelle Yoghurt: coated with white fruit preserves and drizzled with white and dark chocolate. Bases Tip: As base or accent for your dessert, you can use a Base Javanais or Base Brownie. Remove from packaging while frozen and allow to thaw. Bakers and pastry chefs will find that Elements offers an excellent assortment of dessert components for finishing their creations. Choose one or more elements to give an extra touch to your existing base. Regular variation gives your assortments a variety of new looks, which your customers will certainly appreciate. Base Javanais Art. 1C x300 g - 255x155 mm Base Brownie Art. 1C x350 g - 265x165 mm Base Javanais: Depending on the surface area. To fully thaw the Javanais: 15 minutes at room temperature, 25 minutes in the refrigerator. Base Brownie: Depending on the surface area. To fully thaw the Javanais: 30 minutes at room temperature, 60 minutes in the refrigerator.

Crémeux The crémeux by Elements are flavoured with caramel, exotic fruit, yuzu and now even with basil, white

They are available in mini, maxi and mega sferas, mini quenelles and even in the shape of a lemon.

1C16007 : 10 to15 minutes at 20 minutes little lemon/ mini sfera exotic / perfect dessert salsa exotic lime /

1C14929 56 x 10 g - Ø25 mm Exotic Art. 1C14926 56 x 10 g - Ø25 mm Caramel Art.

1C16008 56 x 8 g - Ø25 mm Mini Quenelle: 7 to 10 minutes at 12 to 15 minutes Mega Sfera: 7 to 10 minutes at 12

1C16017 64 x 6 g - 35x20 mm Mini Quenelle Exotic Art. 1C16015 64 x 6,5 g - 35x20 mm Mini Quenelle Caramel Art.

1C16014 20x10 g - 27x20 mm Piping Bags Frozen Elements are small, which means that they thaw rapidly.

That's plenty of time to prepare and thaw your dessert in the kitchen, so there s no need for planning or

3 Crémeux The crémeux by Elements are flavoured with caramel, exotic fruit, yuzu and now even with basil, white chocolate and lemon. They are available in mini, maxi and mega sferas, mini quenelles and even in the shape of a lemon. : 5 minutes at 10 minutes Yuzu Art. 1C14909 Exotic Art. 1C14906 Caramel Art. 1C14907 Basil Art. 1C16007 : 10 to15 minutes at 20 minutes little lemon/ mini sfera exotic / perfect dessert salsa exotic lime / almond crumble/ choc-o-crisp praliné / decorette meringue passion Yuzu Art. 1C x 10 g - Ø25 mm Exotic Art. 1C x 10 g - Ø25 mm Caramel Art. 1C x 10 g - Ø25 mm Basil Art. 1C x 8 g - Ø25 mm Mini Quenelle: 7 to 10 minutes at 12 to 15 minutes Mega Sfera: 7 to 10 minutes at 12 to 15 minutes Little Lemon: 7 to 10 minutes at 12 to 15 minutes Mini Quenelle Yuzu Art. 1C x 6 g - 35x20 mm Mini Quenelle Exotic Art. 1C x 6,5 g - 35x20 mm Mini Quenelle Caramel Art. 1C x 6,5 g - 35x20 mm Mega Sfera White Chocolate Basil Art. 1C x12 g - Ø30 mm Little Lemon Art. 1C x10 g - 27x20 mm Piping Bags Frozen Elements are small, which means that they thaw rapidly. After diners place their order, it takes just 10 to 15 minutes to serve the dessert. That's plenty of time to prepare and thaw your dessert in the kitchen, so there s no need for planning or thawing in advance. Tip: Snip off the tip of the piping bag close to the end to allow finer decoration. Piping Bag: Allow to thaw for 24 hours before use Piping Bag Exotic Crémeux Art. 1S x 300 g Piping Bag Caramel Crémeux Art. 1S x 300 g Piping Bag Yuzu Crémeux Art. 1S x 300 g maxi sfera caramel / mini sfera caramel / choc-o-crisp feuilletine / crumble brazil coffee/ quenelle yoghurt / caramel crémeux / decorette meringue coffee

Give your dessert an extra fresh touch with a fine sprig of cress.

There s no need to thaw the disks. They can be used immediately.

salsa exotic lime / decorette meringue passion / choc-o-crisp praliné / crémeux yuzu Disk White Chocolate Vanilla Art.

1C16013 16 x 22 g - Ø145 mm Sugar Web Tip: The Sugar Web is hygroscopic, which means that it can rapidly absorb moisture once it

: 1 hour at room temperature, 2 hours Sugar Web Art. 1C10930 100 g Almond Art. 2C10909 Raspberry Yoghurt Art.

2C10910 ROGER VAN DAMME INSPIRES DIDESS AND DELEYE TO CREATE ELEMENTS From pastry chef to award-winning chef, Roger van Damme

Since the 1990s, his Antwerp restaurant Het Gebaar has been a reference and much loved for its heavenly desserts and original

Dessert Trofee, Coupe du Monde, Guardian Pastry Award, Chef of the Year and as the cherry on top, a Michelin star.

4 Give your dessert an extra fresh touch with a fine sprig of cress. Disks Tip: These chocolate disks can be used either as a base for a dessert or as a decoration on your 'Signature Dame Blanche'. There s no need to thaw the disks. They can be used immediately. mini sfera yuzu / maxi sfera yuzu / maxi sfera exotic / spongecake pistachio / disk white chocolate vanilla / perfect dessert salsa exotic lime / decorette meringue passion / choc-o-crisp praliné / crémeux yuzu Disk White Chocolate Vanilla Art. 1C x 22 g - Ø145 mm Disk Dark Chocolate Art. 1C x 22 g - Ø145 mm Disk White Chocolate Strawberry Yoghurt Art. 1C x 22 g - Ø145 mm Sugar Web Tip: The Sugar Web is hygroscopic, which means that it can rapidly absorb moisture once it is exposed to the air. That's why it should be added to your dessert at the last minute. : 1 hour at room temperature, 2 hours Sugar Web Art. 1C g Almond Art. 2C10909 Raspberry Yoghurt Art. 2C16004 Brazil Coffee Art. 2C16003 Chocolate Art. 2C10910 ROGER VAN DAMME INSPIRES DIDESS AND DELEYE TO CREATE ELEMENTS From pastry chef to award-winning chef, Roger van Damme certainly qualifies as a unique figure in the culinary world. Since the 1990s, his Antwerp restaurant Het Gebaar has been a reference and much loved for its heavenly desserts and original lunch specials. Dessert Trofee, Coupe du Monde, Guardian Pastry Award, Chef of the Year and as the cherry on top, a Michelin star. Roger van Damme has earned his stripes. That s why we consider it an honour to be able to work with him to create Elements. Light chocolate crisps that can be used as either a base or for decoration. Friands Delectable almond cakes with coffee or chocolate flavour. Ideal as a base for a small amuse-bouche. : 20 minutes at 1h30 in the refrigerator. Friands: 25 minutes at 1h30 in the refrigerator. Feuilletine Art. 2C g Praliné Art. 2C g Raspberry Yoghurt Art. 2C g Friands Square Chocolate Art. 2C x18 g - 50x50x20 mm Friands Oval Coffee Art. 2C x7 g - 48x28x15 mm

Decorettes These light, airy, ultrafine meringues are finished with freeze-dried passionfruit or intense coffee. Decorette Meringue Passion Art.

DELEYE, THE SPECIALIST IN ELEGANT DESSERTS Deleye Products is a renowned international player in the market segment for elegant frozen desserts.

In 1993, he left his bakery in order to launch Deleye Products. The company has grown from an unknown name in the frozen assortment to the darling of the entire pastry world.

It is the best possible proof that the many years of investing in quality and innovation have been worthwhile.

com Perfect Dessert Salsa Fresh, original flavour combinations to add just the right finishing touch to all your desserts. Perfect Dessert Salsa Raspberry Hibiscus Tea Art.

DIDESS, A REFERENCE IN THE PASTRY WORLD "Top-quality artisanal products made according to the rules of the craft, with a creative, professional concept.

His training at Ter Groene Poorte was the springboard to a pastry career with master confectioners Debailleul and Wittamer in Brussels.

His exquisite dessert biscuits and cakes have been awarded many international prizes.

5 Decorettes These light, airy, ultrafine meringues are finished with freeze-dried passionfruit or intense coffee. Decorette Meringue Passion Art. 2C x0,7 g - 30x20 mm Decorette Meringue Coffee Art. 2C x0,8 g - Ø35 mm Decorettes: 5 minutes at room temperature. DELEYE, THE SPECIALIST IN ELEGANT DESSERTS Deleye Products is a renowned international player in the market segment for elegant frozen desserts. As a young pastry chef, Carlos Deleye participated in trade fairs and competitions around the world and, despite his youth, he frequently came home with prizes. In 1993, he left his bakery in order to launch Deleye Products. The company has grown from an unknown name in the frozen assortment to the darling of the entire pastry world. In 2006 Deleye Products received the BRC certificate, later followed by the IFS certificate. It is the best possible proof that the many years of investing in quality and innovation have been worthwhile. Deleye Products supplies wholesalers, catering clients and the bakery sector both nationally and internationally. Perfect Dessert Salsa Fresh, original flavour combinations to add just the right finishing touch to all your desserts. Perfect Dessert Salsa Raspberry Hibiscus Tea Art. 2C x220 g Perfect Dessert Salsa Exotic Lime Art. 2C x220 g Perfect Dessert Salsa: Thaw in the refrigerator 8 hours before use. DIDESS, A REFERENCE IN THE PASTRY WORLD "Top-quality artisanal products made according to the rules of the craft, with a creative, professional concept. Manager Dirk Peeters knows exactly what he stands for. His training at Ter Groene Poorte was the springboard to a pastry career with master confectioners Debailleul and Wittamer in Brussels. Then, starting in 1996, he began making a name for himself independently in the pastry world with Didess. His exquisite dessert biscuits and cakes have been awarded many international prizes. It s therefore no surprise that he is now a respected supplier for countless delicatessens and chefs in Belgium and abroad. Give your dessert some extra volume with these light, ultra-airy spongecakes. The spongecakes come ready to use, packaged in plastic cups and will thaw in a flash, which saves you lots of time. : 20 minutes at 1h Pistachio Art. 2C10915 Raspberry Art. 2C10914 Chocolate Art. 2C10916 Almond Art. 2C16005 Elements frozen desserts are packaged according to the strictest standards. We only use packaging materials that safeguard the consistency and quality of the desserts. Each dessert element is contained in a separate segment of the package in order to perfectly preserve its beautiful shape. The specially designed blisters not only protect the Elements from damage, but from dehydration and discolouration as well.

Simplify your mise en place and cut down on labour with these exquisite, ready-to-use desserts.

Half Moon Emerald Base Feuilletine and Almond Biscuit with a layer of ganache 1 White Chocolate Mousse with white velvet effect 1 Raspberry Mousse

effect 1 Basil Art. 1D10902-65 g - 110 mm Long Bar Topaz Diamond Collection: Thaw in the refrigerator 4 hours before use.

Chocolate Mousse and Macaron de Paris 1 Crispy with Puffed Rice and White Chocolate 1 Exotic 1 Curly Chocolate 1 Mini Quenelle Exotic 1 Caramel Base

velvet effect 1 Dark Chocolate Mousse coated with ganache Art. 1D10903-100 g - 160x27 mm Art.

Tonka Chocolate with light red velvet effect Art.

6 Simplify your mise en place and cut down on labour with these exquisite, ready-to-use desserts. Diamond collection offers you 4 creative base forms in a variety of flavours. Half Moon Emerald Base Feuilletine and Almond Biscuit with a layer of ganache 1 White Chocolate Mousse with white velvet effect 1 Raspberry Mousse coated with raspberry preserves 1 Tonka Milk Chocolate Mousse with light brown velvet effect 1 Mini Quenelle with Greek Yoghurt with white velvet effect 1 Basil Art. 1D g mm Long Bar Topaz Diamond Collection: Thaw in the refrigerator 4 hours before use. Q-Bar Onyx Base Feuilletine and Almond Biscuit with a layer of ganache 1 Dark Chocolate Mousse with dark brown velvet effect 1 Cake Passion/Mango with Chocolate Mousse and Macaron de Paris 1 Crispy with Puffed Rice and White Chocolate 1 Exotic 1 Curly Chocolate 1 Mini Quenelle Exotic 1 Caramel Base Feuilletine and Almond Biscuit with a layer of ganache 1 White Chocolate Mousse with white velvet effect 1 Tonka Milk Chocolate Mousse with light brown velvet effect 1 Dark Chocolate Mousse coated with ganache Art. 1D g - 160x27 mm Art. 1D g - 105x30 mm Disk Sapphire Chocolade kit 1 Disk White Chocolate, Strawberry Yoghurt 2 s Basil 2 s Yuzu 2 Quenelles Raspberry 1 Mega Sfera Tonka Chocolate with light red velvet effect Art. 1D g - Ø145 mm In each carton, you'll find a collection of inspiring tips for how to garnish your dessert. The instructions are illustrated with photographs. You can use seasonal materials for the final touch; fresh fruit added just before serving accents the freshness of the dessert. Art. 1D10906 Each Diamond Collection package also contains a customised chocolate kit that you can use according to your own creativity. Discover more great serving tips on

VISIT OUR NEW WEBSITE. didess.com

VISIT OUR NEW WEBSITE. didess.com NEED MORE FOO D INPIRATION VIIT OUR NEW WEBITE didess.com At Didess, creativity always happens spontaneously at times out of the blue, in the bakery, through the interaction of the bakers, but also through