Bridor in partnership with Albert Roux www.bridordefrance.com My recipes by Albert Roux 3 “j’aurais tellement aimé l’inventer !...” BRINGING THE RAINBOW TOGETHER I first encountered Bridor many years ago when the quality and consistency of their Viennoiserie and Breads was revolutionising the art of baking. I discovered their newest range of breads, the Arc En Ciel collection – ‘Rainbow’ in French – at SIRHA in Lyon: it was love at first sight, and I knew then that I wanted to work in partnership with Bridor to develop ways in which to use these fantastic breads. 4 5 Andre Dang interviews Chef Albert Roux and Erwan Inizan, Bridor UK Sales Director Andre Dang: Bridor is known in the UK for its ranges of high-quality viennese pastries, breads and pâtisseries. How does Arc en Ciel fit within these ranges? Erwan Inizan: The current Bridor ranges are outstanding products suitable for any establishment looking to offer high-quality stone-baked products and all butter pastries. But Arc en Ciel is different from all of these. The modern, coloured breads in the Arc en Ciel collection have two applications: firstly, for a chef to see a bread as an ingredient in a meal is very new for me - something I haven’t seen before. As M. Roux has said you can use it as breadcrumbs, but you can also use it for buffet, Afternoon Tea and as a premium sandwich base. We’ve even trialled it as a base for the premium burgers, which are very trendy at the moment, so there are many applications. Andre Dang: Bridor have announced a working partnership with Chef Albert Roux. What does The different flavours allow chefs a new freedom to express their creativity. this mean for Bridor? Andre Dang: Chef Roux, could you describe the recipes you have created with the Arc en Ciel Erwan Inizan: Albert Roux has been a supporter of Bridor for many years, using our breads breads? and pastries in his restaurants. After discovering the Arc En Ciel breads at SIRHA, he came to Chef Roux: To launch my partnership with Bridor and Arc En Ciel, not only have I developed a Bridor with his own recipes for using them, and so a natural association between Bridor and Chef Roux was formed. collection of Afternoon Tea sandwiches, but I have chosen to make coloured, modern, appetizing recipes. We’ve started with classical recipes, taking inspiration from Spain and Italy, as well as Bridor has a strong presence in the UK market so we are also proud partners of the Roux France, which will enhance the flavour of the main component that goes into it. It’s a product Scholarship in the UK. We are also passionate about Chefs; we are passionate about gastronomy; made for ‘Cuisine du Soleil’. and we are passionate about the Roux family: Andre Dang: Chef Roux, what appeals to you in this partnership? Chef Roux: I love coloured cuisine from England as much as from abroad and these coloured and flavoured breads allow you to express how you feel about food. The basic product is wonderful: it’s pure, and the flavours that emanate from each style is absolutely fantastic, allowing me to create original finger-foods, snacks and creative dishes using flavoured breadcrumbs – as served at Le Gavroche – or simple, stylish and colourful sandwiches for afternoon tea, which we serve very successfully at our hotels in Scotland. The greatest compliment I can pay to the beauty of the Arc en Ciel is that I look at it; I taste it; and I say why should I spend my time or my people’s time trying to produce something as good as this when I have it right here? Not just the cost of labour but finding somebody in my kitchen to give me that product, that quality, that same bread every morning. Arc En Ciel bread doesn’t ask me if it can go on holiday, it doesn’t have a wife, kids, It’s never sick, it’s there! 6 7 THE ARC EN CIEL BREAD COLLECTION Lemon and Thyme An harmonious mix of thyme with the freshness of crystallised lemon. Ref: 32983 35g 60 pieces/case Ref: 32989 80g 25 pieces/case Mint and Garlic The flavour of pickle jus made from cider, garlic, mint, vegetable stock and spinach, gives this bread a mild, pleasant acidity. Ref: 32979 35g 60 pieces/case Ref: 32985 80g 25 pieces/case Natural, elegant and beautifully coloured, Arc en Ciel breads extend the Bridor range of bakery products available to restaurants, caterers and event organisers. In keeping with modern trends, the Arc en Ciel range is original, tasty and natural in a wide range of colours and flavours: Nori – savoury with a tangy taste reminiscent of the sea; Curry – exotically spicy; Mint and Garlic – cool and pungent ; Tomato confit – simply Mediterranean; and Pickled Lemon with Thyme – sun-drenched and fragrant. Nori Red seaweed, dried, milled into a powder and then mixed into the dough during kneading, to give the crumb a slightly salty taste reminiscent of the sea. Ref: 32982 35g 60 pieces/case Ref: 32988 80g 25 pieces/case Island Curry Made with our own unique spice mix inspired by the Spice Islands: coriander for heat, fenugreek for a hint of spicy celery, ginger for a lively note of lemon and pepper, and turmeric for a hint of warmth and a naturally intense yellow colour. Ref: 32981 35g 60 pieces/case Ref: 32987 80g 25 pieces/case Arc en Ciel provides you with the means to create original finger-food ideas, luxury snacks, creative dishes, or simple and stylish colourful sandwiches. By cutting Arc en Ciel breads to different shapes and matching them with the flavours of different ingredients, you can create endless possibilities. The bread is delicate and light in texture and is made with traditional, 100% natural French flour with no added colouring. Available as 35g individual rolls and 80g loaves. Simply bake in a preheated oven for 5 minutes at 165°C and you’re ready to go! Tomato confit Oven dried tomato macerated in olive oil, coriander and a Herbes de Provences marinade. Ref: 32984 35g 60 pieces/case Ref: 32990 80g 25 pieces/case 8 Natural Our base bread (from which all the other flavours stem), is a ciabatta style loaf, with an open texture, made with 2% First Cold pressed extra virgin olive oil. Ref: 32980 35g 60 pieces/case Ref: 32986 80g 25 pieces/case. 9 THE ARC EN CIEL BREAD RECIPES Whether for sandwiches, cocktails, or Afternoon Tea, the days of ordinary sandwiches made with just white and brown bread are now over. Arc en Ciel can really become part of our daily life: I have created the following recipes not just to highlight how Arc En Ciel breads can be used, but to illustrate some of the ways that my team and I already use these versatile breads, both at Le Gavroche and in our Chez Roux restaurants. I hope that you are inspired to experiment and use these wonderful breads: the possibilities are endless. 10 11 Arc en Ciel Plated dishes 13 MINT CRUSTED LOIN OF LAMB WITH PEAS, BROAD BEANS AND BABy ONIONS By experimenting with flavoured breadcrumbs using the various breads from Arc En Ciel we have discovered that, the purity of every flavour truly enhances the final dish. Serves 6 METHOD INGREDIENTS Simply remove the bread from the freezer and bake in a preheated oven for 5 minutes at 165°C and leave to cool. 3 racks of lamb, bones removed 500g shelled green peas 200g baby onions 500g shelled broad beans A few leaves of fresh mint chiffonaded 18 cherry tomatoes blanched, with skins split and peeled back 18 baby carrots blanched 300ml lamb jus Salt and pepper Mint crust: 80g Arc En Ciel Mint bread 180g butter 180g breadcrumb 6 leaves of mint roughly chopped Salt and pepper Trim the lamb loins, removing all fat and skin and dividing in half to give six portions. Set aside, then prepare the vegetables. Blanch and peel the broad beans and peas, then peel and glaze the baby onions. Set to one side. To prepare the mint crust, slice the mint bread into cubes and place into a food processor. Add the butter, chopped mint, salt and pepper to taste, then pulse briefly until all ingredients are just mixed into a ball. Do not over work. Roll the mixture between 2 sheets of greaseproof paper and refrigerate for at least 30 minutes. Cut into a rectangular shape big enough to cover the surface of each of the lamb loins. To serve: Season the meat and in a hot oiled pan, seal the meat on all sides. Place in a preheated oven at 200°C and roast to your liking (we prefer pink, so we suggest 25 minutes). Remove from heat and leave to rest. Meanwhile, heat up the baby onions in the lamb jus. Add the carrots, peas and broad beans, and stir in a teaspoon of butter. Just before plating, add the tomato and chiffonade of mint. Trim the edges of each loin and place a rectangle of crust over each one. Place under the grill for a few minutes to brown slightly. Finish the dish by spooning the vegetables and sauce onto the plates and placing the loins on top. Chef’s advice: Do not over bake the crust to keep a vibrant colour. Albert Roux’s tip for beverage pairing: A glass of Morgenhof Estate premiere selection. 14 15 BLACK SPICED SCALLOPS ON CURRy BREAD, WITH PRAWN CROqUETTE, SAFFRON BASMATI PUREE AND ASIAN DRESSING This recipe was inspired by my travels in Asia. The spice markets were of particular inspiration to me, and here, I’ve used a Sri Lankan black curry powder, which is a base for many of that county’s curries. This particular recipe is from the menu at Le Gavroche. Serves 6 INGREDIENTS For the breadcrumb and croutes: 80g Arc En Ciel yellow Curry bread 1 small pinch dried oregano 1 small pinch dried seaweed powder Salt Olive oil For the prawn croquette: 8 Tiger prawns (shelled and deveined) 10 basil leaves Salt and pepper 2 egg yolks 1 tbsp plain flour 100g raw chorizo Arc En Ciel Curry bread crumbs Smoked paprika For the scallops: 12 scallops 80g butter 1 tbsp black curry 40ml olive oil Pinch salt For the basmati puree: 100g basmati rice 500ml water 500ml shellfish stock Salt 3cm piece of peeled fresh ginger 1 fresh lemon Extra virgin olive oil 100g unsalted butter For the dressing: 250ml Minus 8 vinegar (or white wine vinegar if not available) 250ml clear honey 1 red chilli, split 1 tbsp liquid glucose 1 fresh ginger 4 stalks of coriander For the parsley beurre blanc: 1 bunch fresh parsley (washed, picked off stems and refreshed in ice water) 100g shallot 500g unsalted butter 240ml white wine 120ml white wine vinegar 200ml fresh cream For the garnish: Fresh beansprouts METHOD The Curry bread is going to be used two ways and should be prepared the day before you serve the dish. Taking the loaf from frozen, slice the bread into 3 paper-thin slices. Sprinkle these with salt, olive oil, dried oregano and dried seaweed and bake pressed between two baking trays at 180°C for 7 minutes. Store in an airtight tin until required. Cut the remaining bread into cubes and blitz them in a food processor until they form coarse breadcrumbs. Leave these to dry at 40°C for 12 hours, then blitz again until you achieve a more fine-grained flat breadcrumb. Keep these in an airtight tin until required. For the croquette: finely dice the prawns, chorizo and basil. Mix with the egg, salt and pepper, and a pinch of smoked paprika until combined. Divide the mix into 40g portions, and lay them on small squares of cling film. Wrap around each portion and use the cling film to form the mix into balls. Freeze for about 3 hours. For the rice puree: bring the water and basmati rice to the boil in a saucepan,, then simmer for 7 minutes before draining. Finish cooking by adding shellfish stock and fresh ginger and simmer. Cook for 20 minutes, then add the cream and saffron and continue cooking for another 5 minutes. Remove the ginger then pour the mix into a blender with the remaining stock, lemon juice, salt and pepper and blend on high speed. The consistency should not be too dense. Set aside and keep warm. For the dressing: reduce the minus 8 vinegar to half, add the honey, ginger, and glucose and boil. Remove the saucepan from the heat and add 1 chilli and coriander. Cover with cling film and leave to infuse for 30 minutes. Strain and cool. For the parsley beurre blanc: peel and slice the shallots. In a large saucepan, melt a knob of butter and cook the shallots until translucent, but without colouring. Add the white wine and vinegar. Simmer gently and reduce by half. Add the cream and reduce by half again. With the remaining butter, slowly whisk in a cube at a time. Be careful not to increase the heat otherwise it will split. Season to taste, then blend one third of the sauce with the parsley. Add the rest then pass through a fine sieve. Season to taste. Prepare the garnishes: blanch the beansprouts in boiling salted water for a few minutes. Cool and season with extra virgin olive oil, salt and oregano. Construct the dish: prepare a beurre noisette, then add the reserved Curry breadcrumbs with a pinch of salt, pepper and dry seaweed. Keep to one side. This will be the base on which the scallops will sit. Sprinkle a griddle pan with oil and once hot, sear the scallops and cook for a few minutes on each side until a golden colour. Add the butter and black curry powder, frosting each scallop until just cooked. Remove the croquettes from the freezer. Unwrap from the cling film then drop each ball first into flour, then in beaten egg and lastly in the curry bread crumbs. Fry at 160°C and be careful not to increase the temperature, otherwise you will lose the lovely colour of the bread and it will become dark and slightly bitter. Sprinkle when still hot with smoked paprika. To present the dish, spoon three circles of beurre noisette breadcrumbs on to the dish, then place a curried scallop on top of each one. Place a croquette on the plate, then dot the basmati puree and parsley beurre blanc around the dish, finishing with the asparagus and beansprouts. Chef’s advice: Slice the bread as thin as you can to form laced curry tuile, do not over bake to keep the colour vibrant. Albert Roux’s tip for beverage pairing: A glass of German Riesling. 16 17 LEMON AND THyME BREAD WITH TANDOORI CHICKEN, AUBERGINE COMPOTE, CORIANDER OIL AND ROOT VEGETABLES Serves 6 INGREDIENTS For the bread: 35g Arc En Ciel Lemon and Thyme bread Coriander oil Salt Garlic For the chicken tandoori first marination: 2 chicken breast 1 tsp ginger paste 1 tsp garlic paste 1 tsp salt 1 tsp red chilli powder For second marination: 1 tbsp onion paste 1 tbsp Greek yoghurt 1/2 tsp garam masala 1/2 tsp salt 1 tbsp vegetable oil For aubergine compote: 4 aubergines 1 tbsp tajna paste 2 tbsp Greek yogurt Salt 5 tbsp olive oil For coriander oil: 1 bunch fresh coriander 1/2 lt olive oil Salt For cumin cooler: 50g mint leaves 1 lt water 1 tbsp cumin seeds roasted 1 1/2 tbsp fennel seeds 4 lemons 1 tsp ground black pepper 2 tbsp salt 6 tbsp sugar For cucumber yogurt: 1 medium cucumber 1 tsp salt 1/2 tsp cumin seeds roasted 4 tbsp Greek yogurt Mint leaves chopped Baby cucumber with flower For root vegetables: 4 okra 2 black radish 2 large turnip 2 carrot 1 red onion 2 pandan leaves Micro coriander METHOD For the bread: dice the bread into 5 cm square pieces and toast in the oven with cumin seeds coriander oil, garlic and salt. For the chicken: trim the supreme without the bone and season with salt, rubbing over with the mix of the first tandoori marination. Organize the supreme in a sous vide vac-pac bag and leave to marinate for 20 minutes. Heat the oil in a frying pan and sear on each side. Remove from the heat. Mix all the ingredients together for the second marination, spread over the breast and transfer to an oven preheated to 200°C for 5 to 8 minutes. For the coriander oil: pick, wash and blanche the coriander leaf. Infuse the leaves with olive oil in a sauce pot. Bring to 60°C, cover with cling film and leave to one side for 2 hours. Blitz in thermomix. Pass through a fine chinoise and cloth. For aubergine compote: wash the aubergines and place them on a really hot grill. Leave them to grill on each side until the skin is almost burned. When cooked all the way through, place them in a container and cover with cling film, for at least an hour. At this stage take the skin off, squeeze the pulp until you eliminate all the excess water. Blitz the pulp in thermomix with tajna, salt and oil until really smooth. Pass through a fine chinoise if necessary. Finally, add the Greek yogurt to the mix and chill. For cumin cooler: add the mint leaves to the water and chill for 30 minutes. Remove the mint and keeping 15-20 small leaves for garnish, muddle the rest to a fine paste using a mortar. Return them to the water then strain through a fine sieve. Add the rest of the ingredients to the water and stir well. Check the seasoning, the flavour should be quite intense from the mint and the cumin. Fill the short glasses with a third of crushed ice, garnish with mint. For cucumber yogurt: toast the cumin seeds and when cold, add the Greek yogurt, the chopped mint and the diced cucumber. (option is to add pomegranate or red onion). Finally, add the chopped mint. For the root vegetables: wash and dice all the vegetables, and blanche in boiling water. Add chopped garlic and anice seeds to the vegetables. Drop them on the block of salt when really hot, this helps season the vegetables on the cooking block without adding any extra salt. Garnish with micro coriander, and keep the vegetables crunchy from the start, as they will continue to cook as you serve on the block. Add diced bread to the vegetables. Keep one bread cube slightly larger to quenelle the aubergine compote and the Greek yogurt. Chef’s advice: Keep the colour of the vegetable nice and vibrant and not overcook, al dente, and to put the bread as last element on the block. Albert Roux’s tip for beverage pairing: A crisp Pinot Grigio. 18 19 SUNDRIED TOMATO CALzONE Traditionally, a Calzone is a crescent shaped filled pizza. Here, I’ve come up with a deconstructed version, using ingredients that suit the sunny flavours of the bread. Serves 8 INGREDIENTS 8 Sundried Tomato bread toasts (from 1 x 80g Arc En Ciel Tomato loaf) 350g middle cut of tuna loin 10g dry seaweed 200g feta cheese Dried oregano Olive oil Green olives 4 Sponzali or Grelot onions 150g ricotta cheese Micro Greek basil 1 head of Castelfranco salad Baby rocket leaf Bonito flakes 2 heirloom tomatoes 4 baby cucumber Purple sorrel 2 baby fennel Black salt 30ml white balsamic vinegar METHOD Simply remove from the freezer, and bake in a preheated oven for 5 minutes at 165°C. Then, cut off the top, spread with oil and black salt and toast in the oven until crunchy. For the tuna: trim the tuna into a rectangular loin, season then sear the sides on a plancha grill. Serve cold. Spread with dry seaweed. For the cheese: dice the feta and season with dried oregano, pepper and olive oil. Leave to marinate for 1 hour. Put the ricotta in a thermomix, and blend in olive oil, salt and pepper. Set aside. For the vegetables: wash and shave the vegetables, keep them with the salad in ice water for at least 1 hour until they become really crunchy. Season them with olive oil, basil and white balsamic vinegar. Blanch the tomato and cut lengthwise, removing the seeds. Use as a base to place the remainder of the vegetables and cheese. Construct the dish: slice the olives. Spread the ricotta on the bread, top with the sliced tuna and a slice of tomato. Place all the shaved vegetables and the feta cheese on top, and finish with light sprinkling of bonito flakes. Serve warm. Chef’s advice: Do not over cook the tuna, keep the vegetables in ice water, before dressing, remove the middle part of the bread so the fish can sit into it. Albert Roux’s tip for beverage pairing: A Pinot Grigio. 20 21 SCOTCH WOODCOCK This was a well known dish in the Victorian era, and is mentioned in Mrs Beeton’s Book of Household Management. I’ve updated it by using the Arc En Ciel lemon thyme bread, which lifts the traditional anchovy. Serves 6 METHOD INGREDIENTS Simply remove from the freezer, and bake in a preheated oven for 5 minutes at 165°C. 6 x 35g Arc En Ciel Lemon and Thyme bread 24 marinated anchovy fillets 100g butter 3 tbsp double cream 12 eggs beaten Salt and pepper 1 tsp of chopped chives Slice each bread into 2 thick slices lengthways and toast. Set 2 anchovy fillets on each slice and brush the top with soft butter and place under the grill for a few minutes. Melt the butter in a pan, add the beaten egg and season, stir with a wooden spoon until scrambled, remove from heat and add the cream to stop the cooking process. Spoon the scrambled egg equally on each toast and sprinkle with chives. Chef’s advice: Do not slice the bread too thinly. Toast over a high heat to keep it moist in the centre. Albert Roux’s tip for beverage pairing: A Touraine Sauvignon Blanc. 22 23 Arc en Ciel Afternoon Tea 25 CHARGRILLED VEGETABLES AND MOzzARELLA IN A SUSHI STyLE ROLLED SANDWICH These Sushi style rolled sandwiches are served for Afternoon Tea at all six of our Chez Roux Scottish hotels. These are a complete departure from the conventional tea sandwich and my colleagues wondered if they would be too different, but the customers loved them. So, Arc en Ciel won the day. Serves 6 METHOD INGREDIENTS Simply remove from the freezer, and bake in a preheated oven for 5 minutes at 165°C. 6 loaves of Arc En Ciel Tomato Bread (80g size) 1 aubergine, sliced lengthways and grilled 2 courgettes, sliced lengthways and grilled 2 red peppers, roasted, skinned and deseeded 4 tbsp basil pesto 4 tbsp tomato chutney 2 Mozzarella balls, thinly sliced When the bread has cooled, slice each loaf lengthways, creating a thinner ‘lid’ and a thicker bottom section. Using a knife, remove a little bread from the centre of this bottom section to create a shallow ‘boat’. Spread the tomato on the cut side of the lid, and the pesto on the base. On the bottom section, layer the vegetables and mozzarella along the entire length of the bread, starting with the slices of grilled aubergine, roasted pepper, mozzarella and finish with the courgettes. Close the lid to cover the filling, then transfer to a sheet of cling film big enough to roll the sandwich up tightly like a Swiss roll, leaving the ends free to twist up like a boiled sweet. Place in a fridge for a few hours. To serve: slice each roll into 6, with the cling film still wrapped around, then remove from each slice and present on a platter. These sandwiches can be kept refrigerated and wrapped for up to 2 days before serving. Chef’s advice: Remove a little bread from centre for more filling. Secure with cling film for better shell life and slicing. Albert Roux’s tip for beverage pairing: A Pinot Grigio. 26 27 SMOKED SALMON AND AVOCADO IN A SUSHI STyLE ROLLED SANDWICH By far the most popular sandwich served at Afternoon Tea. The secret is using a good quality smoked salmon that is not too fatty on the palate. The wasabi cream cheese when paired with the Nori bread gives a freshness and piquancy. Serves 6 METHOD INGREDIENTS Simply remove from the freezer, and bake in a preheated oven for 5 minutes at 165°C. 6 loaves of Arc En Ciel Nori Bread (80g size) 350g sliced smoked salmon 250g cream cheese 1 tbsp wasabi paste 2 avocados Salt 1 lemon, juiced Once cooled, slice each loaf lengthways, creating a thinner ‘lid’ and a thicker bottom section. Using a knife, remove a little bread from the centre of this bottom section to create a shallow ‘boat’. Stir the wasabi paste into the cream cheese and check the seasoning: if you require a little more heat, add a little more wasabi. Peel and slice the avocados, seasoning with lemon juice and salt to taste. Spread the cream cheese on both cut sides of the bread. Arrange the slices of smoked salmon to cover the whole length of the bread, then finish with a layer of avocado slices. Close the lid to cover the filling, then transfer to a sheet of cling film big enough to roll the sandwich up tightly like a Swiss roll, leaving the ends free to twist up like a boiled sweet. Place in a fridge for a few hours. To serve: slice each roll into 6, with the cling film still wrapped around, then remove from each slice and present on a platter. These sandwiches can be kept refrigerated and wrapped for up to 2 days before serving. Chef’s advice: Remove a little bread from centre for more filling. Secure with cling film for better shelf life and slicing. Albert Roux’s tip for beverage pairing: A glass of Bourgone Aligote. 28 29 Arc en Ciel Dessert 31 BREAD PLAqUE WITH CHOCOLATE SPHERES, yUzU SORBET, SORBET COCOA BREAD AND LEMON CHIBOUST Serves 6 INGREDIENTS For the cocoa bread: 1 Plain Arc En Ciel loaf (80g) 100g olive oil 100g simple syrup 50g icing sugar 50g cocoa powder For bubble tea: 50g water 50g English breakfast tea 250g sugar 200g yuzu juice 10g soy lecithin 3g citric acid For the pomelo confit: 1lt water 75g honey bush tea 1g saffron threads 250g pomelo juice 250g sugar 250g glucose 1 pomelo For the Bread plaque: 150g Plain Arc En Ciel bread, crusts removed. and cubed 625ml double cream 125g sugar 2g salt Seeds from 4 vanilla pods 125g unsalted butter cut into cubes For the chocolate spray: 400g chocolate (72% cocoa) 400g cocoa butter powder For yuzu sorbet: 200ml water 180g caster sugar 35ml liquid glucose 8 fresh yuzu For lemon chiboust: 6 egg yolks 80g sugar 40g flour 350ml milk 1/2 vanilla pod 50ml lemon juice + zest For Italian meringue: 80ml water 360g sugar 30g glucose 6 egg whites For shiso sugar: 100g sugar 8 shiso leaf 3g ascorbic acid Edible flower Bronze powder For chocolate spheres: 6 chocolate spheres 80ml water 100g sugar 500ml double cream 50g salted butter Chef’s advice: Don’t let the bread plaque defrost completely, toast your bread at 60°C without any brown colour, keep it crispy but white. Albert Roux’s tip for beverage pairing: A chilled Tokaj. 32 METHOD For the chocolate spray: Pour the chocolate mixture into a whipped cream bottle. Tighten the screw cap and shake the siphon. Remove the gas cartridge holder. Put a new pressure cartridge into the white holder. Tighten the cartridge holder completely and quickly onto the siphon and wait until the hissing sound stops. Repeat with another cartridge. Remove the cartridge holder and replace it with the small cap. Shake the siphon firmly a couple of times then press the lever to pipe into a container. Place the container in a Vac-pac machine and pump the air out. Stop the machine in the middle of the process and leave for the chocolate to set (about 20 minutes). For the cocoa bread: from frozen, cut the bread into 1” x 6” pieces. Using a meat slicer, slice pieces 2mm thick. Place the bread slices on concertinaed parchment paper. Pour the oil and simple syrup into a mister bottle, and spray the bread all over. Mix the sugar and cocoa powder in a small bowl. Sift this mixture evenly over the bread. Let the bread dry in a warm place for about 3 hours, then place the bread on a rack and spray an even coating of chocolate spray. Place in freezer for 30 minutes and repeat the spray process. For bubble tea: using a small saucepan, bring the water to the boil and remove from the heat. Add the tea and steep for 10 minutes. Strain through a sieve. Add the sugar, yuzu juice, lecithin, and citric acid to a blender and blend until thoroughly mixed. Strain through a muslin and sieve. Cover and leave in the fridge. For pomelo confit: bring the water to the boil. Remove from the heat, then add the saffron and tea and steep for 10 minutes. Pass through a sieve. To the drained liquid, add the pomelo juice, sugar and liquid glucose and bring to the boil. Using a peeler, peel the pomelo from top to bottom in 1 continuous strip. Remove the white pith and put into a pan with the liquid base. Simmer over a medium heat for 2 hours. Remove the zest from the liquid and cut into fine shreds. Return to the pan and cook for another 15 to 30 minutes, until tender. Remove the shreds, and reduce the remaining liquid to a thick syrup. For the bread plaque: warm the bread, cream, sugar, salt and vanilla seeds in a saucepan over a medium heat, stirring to prevent the bread from scorching. When the mix comes to the boil, remove from the heat and transfer to a blender and blend until smooth. Reduce the speed and add the butter in cubes, 2 to 3 at a time to form an emulsion, strain through a sieve, then pour over scrunched up parchment paper and freeze overnight. The next day, break into pieces. For lemon chiboust: place the egg yolk and about one third of the sugar in a bowl and whisk until pale and a light ribbon forms. Sift in the flour and mix well. Combine the milk and remaining sugar with the vanilla seeds and bring to the boil. Pour one third onto the egg mix, stirring. Continue heating the mix, boiling for 2 minutes. Transfer into a bowl to cool. Leave until tepid, then using a whisk, stir in one third of the meringue. Using a spatula, gently fold in the remainder until completely smooth, and freeze. For yuzu sorbet: put the sugar, liquid glucose and water in a saucepan and bring to the boil. Cut the yuzu in half and squeeze out the juice. Strain through a sieve, then add into the syrup and stir. Turn the ice cream machine on and pour the sorbet mixture into it. Turn for about 15/20 minutes. For the Italian meringue: in a saucepan, combine the water, sugar and glucose. Simmer to allow sugar to dissolve (do not stir), then bring to the boil, making sure the liquid reaches soft boil stage (112°C). In the meantime, in a mixer, beat the egg whites until soft peaks form. With the mixer running, slowly pour the hot sugar syrup in a thin stream over the egg whites. Beat until the egg whites are stiff and glossy. Set aside for the lemon chiboust. For shiso sugar: combine the sugar, shiso leaves and ascorbic acid into a blender and blend for about 1 minute at high speed. Keep refrigerated. For the salted caramel spheres: in a saucepan, add the water and sugar. Cook the sugar without stirring until it turns a lovely deep amber. Take the pan off the heat and immediately beat in the cream, stirring with a whisk. Put the pan back on the heat and cook for 2 to 3 minutes. Add 2 egg yolks and salted butter to make the sauce thicker. Fill the chocolate sphere with caramel mixture and brush with the bronze powder. Construct the dish: on a large round plate, place pieces of the bread plaque. On this, sprinkle the shiso sugar and lemon chiboust. Dot the chocolate spheres around the plate and balance the chocolate bread wafers on top. Finally finish with a quenelle of yuzu sorbet. 33 Cooking, Cutting and Presenting Tips for Arc En Ciel Breads. Arc En Ciel breads come frozen, and are available either as 35g or 80g loaf. To prepare the bread, simply remove from the freezer, and bake in a preheated oven for 5 minutes at 165°C. Leave to cool, then use as desired. Regardless of flavour the bread can be used either frozen or baked, depending on the application: Small slices Using an 80g loaf, thin slices can be created for canapés and open sandwiches by making straight vertical cuts down the loaf. Large slices Using an 80g loaf, large slices can be created either by slicing along the entire loaf horizontally, or carving long thin slices along the entire vertical length. Even thinner slices, can be created by slicing the bread from frozen, then baking the slices in the oven flattened between two baking trays. Decorative shapes Your creativity is only restricted by the cutters you have available! Shapes are best cut using sliced frozen bread and metal cutters. Ideas could include leaves, hearts and fluted rounds – all of which can be used for canapés or garnishes. Baskets Taking an 80g loaf, slice in half on a slant, creating two equal pieces with a slanted top. Usie a long handled apple corer to remove the centre of the bread, creating an unusual basket for fillings. Shallow boats Take an 80g loaf, slice in half horizontally. and using a sharp knife, carve out a U shaped channel, which can then be filled with products, such as a whole fillet of smoked salmon. 35 THE BRIDOR RANGES Our products Bridor offers a range of over 30 gourmet recipes, crafted by Bridor offers a wide range of generous, flavoursome master bakers from the Lenôtre school in Paris. pre-baked recipes (baguettes, bread, catering breads and As a supplier to bakers, hotels and restaurants, we provide top-quality products marketed under six brands: Une Recette Lenôtre Professionnel, Éclat du Terroir, Pure Bio Organic, Les Gourmandiz and Arc en Ciel, by Frédéric Lalos. All Bridor de France products are manufactured in France – and inspired by the traditional knowhow of French artisans. As a supplier to bakers, hotels and restaurants, Bridor aims for excellence, providing clients with top-quality products. sandwich breads). We supply bakers, hotels and restaurants with a wide variety of pastries and ‘pains gourmands’ for all tastes – Éclat du Terroir pastries, Une Recette Lenôtre Professionnel bread and the Gourmandiz range of pastries. In addition to its role as a pastry provider, Bridor also lays on training and vocational initiatives on a regular basis. These courses are designed to perfect trainees’ skills for every stage of preparation, from traying to presentation, via proofing and baking. 37 VIENNOISERIE True to its values of prestige and excellence, Bridor offers only hydrogenated fat-free, all-butter products. The vanilla used to make pains au chocolat comes from real vanilla pods, rather than artificial flavouring. Bridor pastries use recipes inspired by traditional French baking. These involve a long fermentation process, adding a wealth of flavours to our pastries. In a constant quest for innovation, pastry provider Bridor is expanding its various brands to include new ranges of generous, gourmet products. Our croissants, pains au chocolat and pains aux raisins will delight your tastebuds drawing their inspiration from the sources of pastry-making. Meanwhile the Gourmandiz range will transport your senses with its gourmet pastries, and Mini Fruit Baskets offer a self-indulgent gourmet treat. Pastry provider Bridor’s products are quick and easy to use – making them ideal for hotel and catering use. For instance, our pre-proofed, pre-egg washed, ready-to-bake pastries can be baked directly in bakers’ and catering ovens. There’s no need for a fermentation room or qualified 39 breads In order to bring you a full service offering, to cover natural shine, thin crust, creamy texture, and a more subtle from breakfast right through to after dinner petits fours, sweetness, as a direct result of producing our own marzipan Bridor presents Pâtisserie Bridor – in association with from pure ground Valencia almonds, which are beaten into Maison Lenôtre Paris. the egg whites until stiff, and then whipping in the sugar. Bridor offers 50 varieties of different breads. They are all Bridor takes the greatest care in selecting its flour – this natural, made using French traditional flour, slowly kneaded must be of at least T 65 category – to ensure high-quality The collections come in a range that mixes both classic and fermented for hours to produce enhanced flavours. deep-frozen bread, made as traditionally as possible using and all-new flavours: All are pre-baked on baking stones for extra crust and flavour. natural, French flour, and guaranteed additive-free. Bridor, and supplied deep-frozen for easy baking (15 – 20 minutes). a supplier of bread and pastries, is constantly engaged in Bridor offers a wide selection of crispy golden baguettes and stone-baked loaves and rolls, destined for hotel and Mignardises research, devising products that are a skillful blend of health Bite sized selections of delicate patisseries, including mini and wellbeing. fruit tartlets with crisp pastry and flavours inspired by nature, crafted by master bakers from the Lenôtre School in Paris. Bridor recipes are varied, easy to use and economical – and will satisfy all tastes! Bridor part-baked breads ensures They help make Bridor a renowned provider of bread and guaranteed freshness and quality. Deep freezing does not pastries to delight the tastebuds of even the most discerning affect product flavour in any way. catering professionals. The range includes prestigious recipes 40 PATISSERIE such as pear and verbena , all chocolate selection and mixed petits fours, which use Grand Cru couverture chocolate Flavours include raspberry, lemon, pistachio, salt caramel, vanilla and chocolate. Choux Inspired by the traditional Paris Brest, but taking in flavours of the world, this new collection consists of flavoured light butter mousse inside a puff pastry shell with a colourful crumble topping. (72% cocoa) blending cocoa beans from Tanzania, Sao Tomé Six flavours are ready to take you on a sensory journey: and the Ivory Coast to give a lingering taste with fruity notes. BREST has a hazelnut-almond praline, NEW YORK with its cream cheese and caramelised macadamia nut pieces, gourmets.The recent launch of a range of large Bridor loaves Macaroons “Signé Frédéric Lalos” has been a resounding success. These The prestigious French “macaronage” method gives Lenôtre outstanding products are suitable for any establishment ZANZIBAR made with Passy Cacao Barry chocolate mousse macaroons their unequalled beauty, elegance and unique looking to offer high-quality stone-baked products. and finally DEAUVILLE with its salted butter caramel. flavour. Each macaroon has a beautiful rounded form, MONTREAL with its cranberries, TOKYO with its Yuzu juice, 41 Bridor in partnership with Albert Roux www.bridordefrance.com My recipes by Albert Roux
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