bake - September/October 2022 - 40

sweet goods
Quince
Purée
Quince, an unjustly neglected ancient fruit, has made
a comeback on chefs' tables, in sweet or savory dishes
that bring out its floral notes of rose with a hint of
acidity.
Global consumer flavor preferences demand that bakeries
add to their flavor choices to maintain a strong customer following.
The new Les vergers Boiron frozen quince purée offers
a perfect example; this product with no added sugar is made
from fruit ripened by Mediterranean sunshine, carefully picked
by hand.
The fruit selected for the new Les vergers Boiron frozen purée
is grown near Cap d'Agde, in the South of France. The Occitania
region is particularly well suited to growing this fruit, which is
sensitive to frost. The bilateral climate of this region, alternating
between heavy rains and periods of drought, is perfect for growing
quince, which prefers irrigation through immersion.
When ripe, the quince is carefully picked by hand, between
October and November as, despite its firmness, its flesh is very
delicate. Once picked, it cannot be kept for long, even chilled. A
climacteric fruit, it is ripened by its own production of ethylene
(plant hormone), which can continue even after harvesting.
Joining Las Vegas
James Beard Award-winning pastry chef Dominique Ansel will
debut Dominique Ansel Las Vegas inside Caesars Palace on Friday,
Oct. 21. Chef Dominique will bring his signature creations
to The Strip, including his iconic Cronut® pastry, the best-selling
DKA (Dominique's Kouign Amann), freshly baked French viennoiserie
and the new " Lucky 7 " collection - a set of pastries as
unique as Las Vegas. As a " thank you " to those looking to take
the first bites of Chef Dominique's masterpieces, the first 100
guests will receive a commemorative gift in celebration of the
opening.
Symbolizing good fortune and created exclusively for Caesars
Palace, the new " Lucky 7 " collection includes:
Lucky Penny Pig - Milk chocolate crémeux, homemade raspberry
jam and salted peanut feuilletine are sandwiched between vanilla
sablé cookies to create a pig, which is topped with a lucky
gilded chocolate penny.
Ladybug - Elderflower mascarpone mousse, fresh strawberry
40 < SEP-OCT 2022 | bakemag.com
ABOUT LES VERGERS BOIRON
For nearly 80 years, Les vergers Boiron has
concentrated all its energy and experience on
developing fruit solutions to release the creative talent
of chefs, pastry chefs and mixologists all over the
world. In 1970, Les vergers Boiron invented the first
frozen fruit purée using its unique know-how: rigorous
selection of the best varieties and terroirs, mastery of
the art of blending, guaranteeing a constant flavour
season after season, and preservation of organoleptic
qualities with a specific process for each fruit.
compote, strawberry gelée, fluffy chiffon cake and a lychee meringue
make up a mini garden watering can, which is finished
with a tiny chocolate ladybug.
Goldfish - Tropical flavors of calamansi coconut mousse, fresh
diced mango, mango passionfruit gelée and coconut dacquoise
make up a goldfish, complete with hand-painted white chocolate
fins.
Four-Leaf Clover - Coffee mousse topped with hazelnut dacquoise,
dark chocolate crémeux and crispy feuilletine create a
four-leaf clover.
Fortune Cookie - A sablé Breton base is topped with jasmine
tea crémeux and lemon curd. A white chocolate " fortune " sticks
out of the cookie, wishing luck in Las Vegas.
Feather - A vanilla sablé cookie is topped with chestnut
mousse, banana jam, orange marmalade and banana cake and is
garnished with a white chocolate feather.
Evil Eye Éclair - A classic French éclair is filled with cassis jam
and Valrhona Caramelia whipped ganache.
LES VERGERS BOIRON
http://www.bakemag.com
bake - September/October 2022

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