The tourage butter has a higher fat content than regular butter: 84% versus 82% for ordinary butter. This butter is light yellow, firm and contains a large amount of saturated fat. It has a higher melting point than regular butter and excellent malleability which provides perfect lamination (the alternating layers of butter and dough), for puff pastries in particular.
A strict selection of wheat from Beauce and Eure-et Loir; a supply of organic cereals in France; a rigorous blending that promotes a daring grind and brings tradition and modernity together.
Simply fill a bowl with cold tap water and place your eggs in it. If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base. Any floating eggs should be thrown out. We are featuring fresh shell eggs, pasteurized liquid eggs and cooked eggs.
The chocolate cover is a very good quality chocolate used by chocolatiers and pastry chefs as a raw material. It is made from cocoa, cocoa butter, sugar and possibly milk powder (milk chocolate). It contains at least 32% cocoa butter, which makes it very fluid and easier to work on than regular chocolate. Chefs use it to make ganache, enrobing, mousse, ice cream, decoration, crémeux, molding, sauce, chocolate beverage, and glazing. For an optimal taste and appearance this chocolate needs to be tempered.
The fruit coulis is made up of fruit picked at maturity and finely crushed, to which 20% of sugar is added. It offers all year round availability, food safety and cost control. Coulis differs from fruit purée in its higher sugar content, allowing it to be used directly, and from topping products in its composition and natural taste. Use it to assemble verrine desserts (panacottas for example), for topping of ice creams and sorbets, flavoring yogurts, white cheeses, cheeses, and as a sauce for fruit salads.
The fruit puree, or fruit pulp, is made from fruits picked at maturity. They are finely crushed and sugar is added (approximately 10%) to delay any oxidation once the puree has defrosted. The purees are used as a substitute for fresh fruit, and offer practicality, time efficiency, food safety, cost control, and consistent quality throughout the year. The puree is “fruit ready for use”, with infinite possibilities, including:ice creams and sorbets, desserts (fruit mousses, round jellies, mousselines, chibousts…), cocktails, fruit juices, smoothies, chocolates (fillings) and confectionery (fruit jellies, marshmallows..), the creation of sweet sauces (coulis) or savoury sauces.
Whole frozen fruits are picked at the height of their season from select growers, then flash frozen to ensure an optimal product. No preservatives are added to the frozen fruit: it is frozen in its raw state. It can be used to replace fresh fruit, thus offering practicality, consistency, all year round availability and cost control. Use it for jams and jellies, fruit tarts, fruit salad, pastry decoration, in creamy desserts, like ice cream, mousse, custards and pudding, and in breakfast cereal.