Mastering Classic French Pastry: A Guide to Using Louis Francois Products

Introduction:

Welcome to the world of classic French pastry, where exceptional desserts are crafted using the finest ingredients. In this blog post, we are excited to introduce you to the art of using Louis Francois products, exclusively distributed by Repertoire Culinaire in Australia. As the trusted supplier to Michelin-star chefs, we bring you a collection of pastry recipes featuring Louis Francois ingredients, providing insights, tips, and techniques to help you master the art of creating high-end desserts.

Overview of Louis Francois Products:

Louis Francois offers a range of premium ingredients that are essential for achieving perfection in French pastry. From proteins and hydrocolloids to leavening agents and pectin, each product is meticulously crafted to elevate your dessert creations. We take pride in being the exclusive distributor of Louis Francois in Australia, ensuring that you have access to these exceptional ingredients for your culinary journey.

Pea Protein: The Key to Creamy Vegan Delights

Louis Francois Pea protein is a game-changer when it comes to vegan desserts. With its remarkable properties, this plant-based protein provides an excellent alternative to traditional animal-based ingredients. Pea protein not only enhances the nutritional profile of your desserts but also delivers a luscious, creamy texture that will leave you amazed.

Richard Hawke: The Pastry Mastermind

Richard Hawke, a celebrated pastry chef known for his innovation and culinary expertise, has created a vegan mango mousse recipe that showcases the versatility of Louis Francois Pea protein. With years of experience in the world of pastry, Richard's creations have graced the tables of fine dining establishments and delighted dessert enthusiasts worldwide.

Vegan Mango Mousse Recipe by Richard Hawke:

Let's dive into the delectable vegan mango mousse recipe crafted by Richard Hawke, featuring Louis Francois Pea protein. Follow the step-by-step instructions below to create a dessert that will captivate your taste buds:

Vegan Whites:

Water: 965g
Louis Francois Pea protein: 33g
Xanthan gum: 2g

Process:

In a blender, combine the water, Pea protein, and xanthan gum.
Blend the ingredients until well combined and smooth.
Whip the mixture on medium speed to ensure stability.

Mango Mousse:

Mango purée: 661g
Tartric acid solution (50/50): 1g 

325NH95 Pectin: 18g
Caster sugar 1: 30g
Deflavored coconut oil: 60g
Vegan whites: 160g (prepared as mentioned above)
Caster sugar 2: 30g
Inulin: 40g

Instructions:

In a saucepan, heat the mango purée over medium heat until warm.
In a separate bowl, combine the tartric acid solution, 325NH95 Pectin, and caster sugar 1. Mix well.
Slowly pour the pectin mixture into the warm mango purée, stirring continuously to avoid lumps.
Bring the mixture to a boil and cook for 1 minute, stirring constantly.
Remove the pan from heat and add the deflavored coconut oil. Stir until fully incorporated.
Allow the mixture to cool for a few minutes, then fold in the prepared vegan whites.
In a separate bowl, combine caster sugar 2 and inulin.
Gradually incorporate the sugar-inulin mixture into the mango mixture, folding gently until well combined.
Pour the mousse into individual serving dishes or a larger mold.
Refrigerate for at least 4 hours or until set.
Serve chilled and enjoy the creamy, fruity goodness of this vegan mango mousse.

Elevating Macarons with Louis Francois Products:

Join us in perfecting the art of macaron making with Louis Francois. Discover Richard Hawke's vegan chocolate macarons, where Potato protein plays a crucial role in achieving that signature texture. Uncover the secrets to creating irresistibly delicate and flavorful macarons using Louis Francois Potato protein.

Vegan Whites:

Water: 910g

Louis Francois Potato Protein: 86g

Xanthan gum: 4g 

Process:

Blend the water, Potato protein, and xanthan gum together before use.

Whip the mixture on medium speed to ensure stability.

Macaron Shells:

Almond powder: 190g

Icing sugar: 240g 

Cocoa powder: 50g

Vegan whites: 176g

Caster sugar 1: 240g

Water: 80g

Caster sugar 2: 24g

Process:

Place the almond powder, icing sugar, and cocoa powder into a blender and blend for 20-30 seconds.

Transfer the mixture to a bowl and add half of the vegan whites, forming a paste.

Whip the other half of the vegan whites separately.

Prepare the syrup by mixing caster sugar 1 with water and heating them to 118°C.

Gradually pour the syrup onto the whipped vegan whites and continue whipping until the mixture reaches a temperature of around 35-40°C.

Fold a small amount of the meringue into the almond paste, then gently fold in the remaining meringue.

Pipe the macaron shells onto silicone mats, tapping the tray lightly to remove any air bubbles and flatten the shells.

Bake the macarons at 140°C for approximately 12 minutes, keeping the oven door slightly open during baking.

Iota Carrageenan: Elevating Lemon Curd to Perfection

Louis Francois Iota carrageenan takes center stage in Jean-Thomas Schneider's lemon meringue pie recipe, providing a velvety smooth and luscious texture to the lemon curd. This natural gelling agent ensures a stable and delightful filling, delivering an explosion of tangy lemon flavor in every bite. With Louis Francois, your lemon meringue pie will reach new heights of perfection.

Jean-Thomas Schneider: The Maestro of Lemon Meringue Pies

Jean-Thomas Schneider, a highly acclaimed pastry chef known for his innovative creations, presents his exceptional lemon meringue pie recipe. With years of expertise and a passion for culinary excellence, Jean-Thomas showcases the artistry of Louis Francois Iota carrageenan in this delightful dessert.

Maple Sugar Shortcrust Pastry:

Prepare the foundation of your lemon meringue pie with this scrumptious maple sugar shortcrust pastry. Follow these steps to create a pastry shell that perfectly complements the vibrant flavors of the lemon curd:

Ingredients:

Butter (82% fat): 107.5g

Fine salt: 1g

White almond powder: 25g

Impertart: 25g

Maple sugar n°2: 50g

Whole eggs: 40g

T45 flour: 180g

Process:

Mix the butter, salt, almond powder, Impertart, and maple sugar until well combined.

Add the eggs and mix thoroughly.

Incorporate the flour and mix until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for a resting period.

Shape the pie crust and bake at 150°C for 30 minutes until golden brown.

Lemon Curd:

Indulge in the tantalizing flavors of the lemon curd, infused with Louis Francois Iota carrageenan for a silky-smooth texture and intense citrus notes:

Ingredients:

Lemon purée 100%: 240g

Water: 100g

DE40 glucose powder: 80g

Louis Francois Iota carrageenan: 8g

Caster sugar: 200g

Maize starch: 100g

Butter (82% fat): 200g

Process:

Mix the lemon purée and water in a bowl.

In a separate bowl, combine the glucose powder, Iota carrageenan, caster sugar, and maize starch.

Add the dry ingredients to the lemon mixture and mix well.

Bring the mixture to a boil while stirring continuously.

Remove from heat and add the butter, blending until smooth and creamy.

Italian Meringue:

Complete your lemon meringue pie with a show-stopping Italian meringue topping, adding a cloud-like sweetness and a touch of elegance:

Ingredients:

Egg whites: 140g

Caster sugar: 210g

Water: 70g

Blancs Gallia free range: 4.2g

Process:

Whip the egg whites until soft peaks form.

Heat the sugar and water in a saucepan until it reaches 121°C.

Slowly pour the hot syrup into the whipped egg whites, mixing gently with a spatula.

Fill the pre-baked crust with the luscious lemon curd, then pipe the Italian meringue on top.

Use a blowtorch to brown the meringue, creating an enticing caramelized finish.

Cream of Tartar: Elevating Meringue Excellence

Louis Francois Cream of Tartar takes center stage in Clément Bargoin's raspberry and vanilla pavlova recipe, ensuring a meringue base that is light, airy, and irresistibly crispy. This essential ingredient adds stability to the meringue, resulting in a pavlova that maintains its shape while offering a delightful texture and taste.

Clément Bargoin: A Masterful Pastry Chef

Clément Bargoin, a highly regarded teaching and managing pastry chef, shares his expertise and creativity through this remarkable raspberry and vanilla pavlova recipe. With his extensive experience, he highlights the use of Louis Francois Cream of Tartar to elevate this classic dessert to new heights.

Meringue:

Begin your journey to creating a heavenly pavlova with this exquisite meringue recipe. Follow Clément Bargoin's expert instructions to achieve meringue perfection:

Ingredients:

Fresh egg whites: 150g

Louis Francois Cream of Tartar: 2g 

Caster sugar: 150g

Icing sugar: 150g 

Raspberry red coloring 

Process:

Mix the Cream of Tartar into the caster sugar.

Whip the egg whites and the sugar mixture together until stiff peaks form.

Adjust the color with raspberry red coloring and gently fold in the sifted icing sugar.

Pipe the meringue onto a baking sheet and bake at 90°C for approximately 2 hours, or until crisp and dry.

Gelatin Mass:

Prepare the gelatin mass in advance to incorporate into the raspberry compote, adding a delightful touch to your pavlova:

Ingredients:

Gelatin powder 200 Bloom: 10g 

Water: 60g

Process:

Hydrate the gelatin powder in water for an hour, preferably 24 hours before use.

Heat the mixture to 55°C and allow it to set in the fridge.

Raspberry Compote:

Enhance your pavlova with a luscious raspberry compote, infused with vibrant flavors and a touch of sweetness:

Ingredients:

Raspberry grits: 75g

Raspberry purée: 150g

Invert sugar: 45g

Louis Francois 325NH95 Pectin: 5g 

Gelatin mass: 20g

Lemon juice: 4g

Process:

Heat the raspberry purée, raspberry grits, and invert sugar in a saucepan.

In a separate bowl, mix the pectin and sugar, then add the mixture to the pan. Bring to a boil and cook for one minute.

Add the gelatin mass and lemon juice, allowing the mixture to cool.

Pipe the raspberry compote onto the meringue base, spreading it evenly.

Vanilla cream

Ingredients

Milk 168g

Vanilla 2 pods

Caster sugar 88g

Gelatin mass 40g

Mascarpone 180g

Heavy cream 35% fat 750g

Process

Infuse the vanilla pods in lukewarm milk

Filter, add the sugar, heat up and add the gelatin mass

Pour the mascarponein and blend

Add the cold cream, let it sit for a night in a fridge.

Whip the cream but keep it soft.

Pipe onto the meringue.

Louis Francois Organic&PF Baking Powder: A Key Ingredient

Louis Francois Organic&PF Baking Powder takes center stage in Muriel Aublet-Cuvelier's chocolate chip cookie recipe, delivering consistent leavening power for perfectly risen cookies. This high-quality baking powder is carefully crafted to provide reliable and outstanding results, ensuring your cookies are light, fluffy, and irresistibly delicious.

Muriel Aublet-Cuvelier: A Pastry Maestro

Muriel Aublet-Cuvelier, a celebrated pastry chef known for her culinary expertise, shares her renowned chocolate chip cookie recipe, featuring Louis Francois Organic&PF Baking Powder. With her vast experience, she guides you through the process of creating cookies that are a delightful balance of chewiness and crispness.

Chocolate Chip Cookies Recipe:

Embark on a flavorful journey of baking perfection with Muriel Aublet-Cuvelier's chocolate chip cookie recipe, infused with the excellence of Louis Francois Organic&PF Baking Powder:

Ingredients:

Light muscovado sugar: 155g

Maple sugar: 185g

Butter: 275g

Egg: 1

T55 flour: 385g

Louis Francois Organic&PF Baking Powder: 5g

Fleur de sel: 4g

Papua milk chocolate: 145g

Tanzania dark chocolate: 145g

Piémont hazelnuts: 90g

Pecan nuts: 90g

Process:

Preheat the oven to 230°C.

Roughly chop the chocolates and dry fruits (hazelnuts and pecan nuts).

In a mixing bowl, cream together the room temperature butter, light muscovado sugar, and maple sugar until light and fluffy.

Add the egg and mix well.

In a separate bowl, combine the T55 flour, Louis Francois Organic&PF Baking Powder, and fleur de sel.

Gradually add the dry ingredients to the butter-sugar mixture and mix until well incorporated.

Fold in the chopped chocolates and dry fruits.

Roll the dough into a cylinder shape, wrap it with plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, cut the dough into 1 cm-thick slices and place them on a baking tray.

Bake for approximately 6 minutes, or until the edges are golden brown.

Allow the cookies to cool on a wire rack before indulging in their delectable goodness.

Conclusion:

Congratulations on embarking on this journey of mastering classic French pastry with Louis Francois products, exclusively distributed by Repertoire Culinaire in Australia. With a range of exceptional ingredients, you can unlock your creative potential and elevate your dessert creations to new heights. We are committed to providing you with the finest ingredients and supporting the growth of the gastronomic community in Australia. Join us as we continue to explore the world of French pastry and unleash the possibilities with Louis Francois.

Note: All recipes mentioned in this blog post can be found in the Louis Francois brand recipe book.