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ABOUT US

RĂ©pertoire Culinaire has specialises in the importation, distribution and wholesale of high quality fine food products; chilled, ambient and frozen for over 35 years. We wholesale an exclusive range of products such as PDO butter, truffles, pastry ingredients, viennoiserie, foie gras, caviar, gourmet, and charcuterie. Our products are sourced from partners and artisan producers in Europe who are always looking for taste and authenticity.

We are proud to share our expertise and knowledge of premium and fine foods with our customers all around the world. We believe that quality food is a work of art and take great pleasure and care in selecting only the best products for our clients. Browse our vast savory, gourmet, pastry, and bakery product ranges all available to order in bulk.

By using our website, you will be now able to place orders in seconds. No more delivery errors, late-night waits on the phone or endless order sheets.

OUR BRANDS

Quality food distribution starts with sourcing quality brands and Repertoire Culinaire brings clients a range of exclusive premium brands from the best of European producers. We are dedicated to building and maintaining trust with artisan producers who allow us to exclusively distribute their fine food products. Also, partnering closely with premium gourmet brands to bring you the best wholesale price in Australia.

Proud to import Jean Larnaudie, DokDall'Ava, Louis Fancois, Severome, Godard, Maison Loste, Michel Cluizel, Cemoi, and many more.

Jean Larnaudie
Maison Loste
DOK Dall’Ava
DOK Dall’Ava
Reserve Loste
Reserve Loste
Godard
Godard
Michel Cluizel
Michel Cluizel
CĂ©moi
CĂ©moi
Edmond Fallot
Edmond Fallot
Franck Deville
Franck Deville
LOUIS FRANÇOIS
LOUIS FRANÇOIS
Julian Martin
Julian Martin
NEUHAUSER
NEUHAUSER
Pomone
Pomone
Romanzini
Romanzini
SICOLY
SICOLY
Sevarome
Sevarome

H2: Revolutionizing Food Service Ordering: The Power of B2B E-commerce

In today's fast-paced digital age, time is money. This is especially true for those in the food service industry, where every minute counts towards satisfying customers and increasing revenue. With traditional ordering methods like emails and WhatsApp messages, there is a high risk of errors, delays, and miscommunications that can lead to lost sales and unhappy customers. But what if there was a way to streamline the ordering process and make it faster, easier, and more accurate? Enter B2B e-commerce, the game-changing technology that is transforming the way chefs, restaurant owners, and purchasing managers order their supplies.

At Repertoire Culinaire, we understand the importance of efficient and reliable ordering. That's why we have developed a state-of-the-art B2B e-commerce platform that puts the power of ordering in the hands of our customers. With just a few clicks, they can access real-time product information, pricing updates, stock levels, and new products, all in one convenient place. They can easily re-order any invoice in less than a minute, and their orders get priority treatment because they are entered into our system first.

But what are the real benefits of B2B e-commerce for food service businesses? Here are some of the biggest advantages our customers have experienced:

H3: Improved Product Knowledge

With Repertoire Culinaire's easy e-commerce platform, chefs, restaurant owners, and purchasing managers have access to real-time information about product stock levels, new product arrivals, and pricing updates. This means they can stay up-to-date on the latest offerings and make informed purchasing decisions. They can also see their purchase history and easily reorder their past invoices with just a few clicks. With our user-friendly dashboard, all the information they need is at their fingertips, providing them with a comprehensive overview of their ordering history and current inventory levels. By having a better understanding of their product availability, our customers can plan their menus more effectively and make purchasing decisions that are in line with their budgets and operational needs.

H3: Price Saving

In addition to the convenience and time-saving benefits of our e-commerce platform, Repertoire Culinaire also offers significant cost savings for chefs, restaurant owners, and purchasing managers.

By providing real-time pricing updates and stock level information, our customers can make more informed purchasing decisions, avoiding costly overstocking or understocking of supplies. Additionally, our competitive pricing means that customers can often find better deals on products than they would through traditional ordering methods.

H3: Time Saving

One of the biggest challenges for busy chefs, restaurant owners, and purchasing managers is the amount of time it takes to manage orders. With Repertoire Culinaire's easy-to-use e-commerce platform, customers can streamline their ordering workflow and save valuable time.

P: Reduce Order Errors: Our e-commerce platform eliminates the risk of miscommunication and human errors that can occur with traditional ordering methods. Customers can easily see the products, stock levels, and real-time pricing updates on our platform, and make their orders accordingly.

P: Request Specific Delivery Dates: At checkout, customers can request a specific delivery date that works best for their business, which helps them plan and manage their inventory more efficiently.

P: Edit Orders Before Dispatch: Customers can edit their orders anytime before dispatch, ensuring that they receive exactly what they need without any unnecessary delays or additional fees.


Re-Order Any Past Order in Less Than One Minute: Our platform allows customers to view and re-order any past order in just a few clicks, eliminating the need to manually enter each item and saving time in the process.

Quickly Build Customized Orders: With our order templates, customers can quickly build customized orders from their favorite products, saving them time and effort in the ordering process.

Receive Order Notifications: Customers can receive real-time updates on their orders, including order confirmations, and dispatch notifications. This helps them stay on top of their orders and manage their inventory more effectively.

By offering these time-saving features, Repertoire Culinaire's e-commerce platform allows our customers to focus on what they do best

As the food service industry continues to evolve and adapt to new challenges, B2B e-commerce is becoming an essential tool for success. By choosing Repertoire Culinaire as their partner, chefs, restaurant owners, and purchasing managers can benefit from our cutting-edge technology, expert knowledge, and personalized service. We are committed to helping our customers achieve their goals, exceed their expectations, and revolutionize the way they order their supplies.

Conclusion

B2B e-commerce is not just a trend or a buzzword. It is a powerful solution that can transform the way food service businesses operate and thrive. At Repertoire Culinaire, we are proud to be at the forefront of this movement, and we invite you to join us on this journey toward a more efficient, innovative, and delicious future.

H2: Mastering Classic French Pastry: A Guide to Using Louis Francois Products

H3: Introduction:

P: 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.

H3: 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.

H3: Elevating Macarons with Louis Francois Products:

P: 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.

H4: Vegan Whites:

Water: 910g

Louis Francois Potato Protein: 86g

Xanthan gum: 4g 

H5: 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.


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.

Unleashing Culinary Creativity with Pectin: A Chef's Guide

Introduction:

Welcome, esteemed chefs, to a culinary odyssey centered around the remarkable potential of pectin. Prepare to unlock new dimensions of flavor, texture, and creativity as we explore the art of utilizing pectin in your gastronomic creations. Drawing inspiration from the expertise of renowned pastry chefs and connoisseurs, this guide will empower you to harness the transformative power of pectin, revolutionizing your culinary repertoire.

Blog

ABOUT US

RĂ©pertoire Culinaire has specialises in the importation, distribution and wholesale of high quality fine food products; chilled, ambient and frozen for over 35 years. We wholesale an exclusive range of products such as PDO butter, truffles, pastry ingredients, viennoiserie, foie gras, caviar, gourmet, and charcuterie. Our products are sourced from partners and artisan producers in Europe who are always looking for taste and authenticity.

We are proud to share our expertise and knowledge of premium and fine foods with our customers all around the world. We believe that quality food is a work of art and take great pleasure and care in selecting only the best products for our clients. Browse our vast savory, gourmet, pastry, and bakery product ranges all available to order in bulk.

By using our website, you will be now able to place orders in seconds. No more delivery errors, late-night waits on the phone or endless order sheets.

OUR BRANDS

Quality food distribution starts with sourcing quality brands and Repertoire Culinaire brings clients a range of exclusive premium brands from the best of European producers. We are dedicated to building and maintaining trust with artisan producers who allow us to exclusively distribute their fine food products. Also, partnering closely with premium gourmet brands to bring you the best wholesale price in Australia.

Proud to import Jean Larnaudie, DokDall'Ava, Louis Fancois, Severome, Godard, Maison Loste, Michel Cluizel, Cemoi, and many more.

Jean Larnaudie
Maison Loste
DOK Dall’Ava
DOK Dall’Ava
Reserve Loste
Reserve Loste
Godard
Godard
Michel Cluizel
Michel Cluizel
CĂ©moi
CĂ©moi
Edmond Fallot
Edmond Fallot
Franck Deville
Franck Deville
LOUIS FRANÇOIS
LOUIS FRANÇOIS
Julian Martin
Julian Martin
NEUHAUSER
NEUHAUSER
Pomone
Pomone
Romanzini
Romanzini
SICOLY
SICOLY
Sevarome
Sevarome

H2: Revolutionizing Food Service Ordering: The Power of B2B E-commerce

In today's fast-paced digital age, time is money. This is especially true for those in the food service industry, where every minute counts towards satisfying customers and increasing revenue. With traditional ordering methods like emails and WhatsApp messages, there is a high risk of errors, delays, and miscommunications that can lead to lost sales and unhappy customers. But what if there was a way to streamline the ordering process and make it faster, easier, and more accurate? Enter B2B e-commerce, the game-changing technology that is transforming the way chefs, restaurant owners, and purchasing managers order their supplies.

At Repertoire Culinaire, we understand the importance of efficient and reliable ordering. That's why we have developed a state-of-the-art B2B e-commerce platform that puts the power of ordering in the hands of our customers. With just a few clicks, they can access real-time product information, pricing updates, stock levels, and new products, all in one convenient place. They can easily re-order any invoice in less than a minute, and their orders get priority treatment because they are entered into our system first.

But what are the real benefits of B2B e-commerce for food service businesses? Here are some of the biggest advantages our customers have experienced:

H3: Improved Product Knowledge

With Repertoire Culinaire's easy e-commerce platform, chefs, restaurant owners, and purchasing managers have access to real-time information about product stock levels, new product arrivals, and pricing updates. This means they can stay up-to-date on the latest offerings and make informed purchasing decisions. They can also see their purchase history and easily reorder their past invoices with just a few clicks. With our user-friendly dashboard, all the information they need is at their fingertips, providing them with a comprehensive overview of their ordering history and current inventory levels. By having a better understanding of their product availability, our customers can plan their menus more effectively and make purchasing decisions that are in line with their budgets and operational needs.

H3: Price Saving

In addition to the convenience and time-saving benefits of our e-commerce platform, Repertoire Culinaire also offers significant cost savings for chefs, restaurant owners, and purchasing managers.

By providing real-time pricing updates and stock level information, our customers can make more informed purchasing decisions, avoiding costly overstocking or understocking of supplies. Additionally, our competitive pricing means that customers can often find better deals on products than they would through traditional ordering methods.

H3: Time Saving

One of the biggest challenges for busy chefs, restaurant owners, and purchasing managers is the amount of time it takes to manage orders. With Repertoire Culinaire's easy-to-use e-commerce platform, customers can streamline their ordering workflow and save valuable time.

P: Reduce Order Errors: Our e-commerce platform eliminates the risk of miscommunication and human errors that can occur with traditional ordering methods. Customers can easily see the products, stock levels, and real-time pricing updates on our platform, and make their orders accordingly.

P: Request Specific Delivery Dates: At checkout, customers can request a specific delivery date that works best for their business, which helps them plan and manage their inventory more efficiently.

P: Edit Orders Before Dispatch: Customers can edit their orders anytime before dispatch, ensuring that they receive exactly what they need without any unnecessary delays or additional fees.


Re-Order Any Past Order in Less Than One Minute: Our platform allows customers to view and re-order any past order in just a few clicks, eliminating the need to manually enter each item and saving time in the process.

Quickly Build Customized Orders: With our order templates, customers can quickly build customized orders from their favorite products, saving them time and effort in the ordering process.

Receive Order Notifications: Customers can receive real-time updates on their orders, including order confirmations, and dispatch notifications. This helps them stay on top of their orders and manage their inventory more effectively.

By offering these time-saving features, Repertoire Culinaire's e-commerce platform allows our customers to focus on what they do best

As the food service industry continues to evolve and adapt to new challenges, B2B e-commerce is becoming an essential tool for success. By choosing Repertoire Culinaire as their partner, chefs, restaurant owners, and purchasing managers can benefit from our cutting-edge technology, expert knowledge, and personalized service. We are committed to helping our customers achieve their goals, exceed their expectations, and revolutionize the way they order their supplies.

Conclusion

B2B e-commerce is not just a trend or a buzzword. It is a powerful solution that can transform the way food service businesses operate and thrive. At Repertoire Culinaire, we are proud to be at the forefront of this movement, and we invite you to join us on this journey toward a more efficient, innovative, and delicious future.

H2: Mastering Classic French Pastry: A Guide to Using Louis Francois Products

H3: Introduction:

P: 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.

H3: 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.

H3: Elevating Macarons with Louis Francois Products:

P: 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.

H4: Vegan Whites:

Water: 910g

Louis Francois Potato Protein: 86g

Xanthan gum: 4g 

H5: 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.


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.

Unleashing Culinary Creativity with Pectin: A Chef's Guide

Introduction:

Welcome, esteemed chefs, to a culinary odyssey centered around the remarkable potential of pectin. Prepare to unlock new dimensions of flavor, texture, and creativity as we explore the art of utilizing pectin in your gastronomic creations. Drawing inspiration from the expertise of renowned pastry chefs and connoisseurs, this guide will empower you to harness the transformative power of pectin, revolutionizing your culinary repertoire.