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Blog posts of '2014' 'May'

TASTES & TRADITIONS: TARTE BOURDALOUE

By, Mara Papatheodorou, Your Tastes & Traditions Expert


It all started with the pear!! 

Eighteenth century French horticulturists cultivated this cousin of the apple to refine the taste and texture of what became a fruit favorite. A classic never goes out of style and Tarte Bourdaloue is exactly that! This refined creation is still the star at its namesake Patisserie Bourdaloue named for Rue Bourdaloue, the 9th arrondissement street in Paris on which this small pastry shop calls home.  Created by French patissier Coquelin in 1909, this is a delectable sweet marriage of elegantly sliced pears and delicate frangipane (almond cream) atop a golden brown pate sucree.

Matfer Tart Bourdaloue Stephane Treand


As a pastry chef, you are guaranteed a perfect outcome for your own Tart creation when you use Matfer's EXOGLASS® TART RINGS (3 1/6", Height 3/4" 346705).


In this month’s A Passion for Taste, read what featured chef Stephane Treand has say about pastry and his modern twist on a Tarte Bourdaloue classic! > Read the featured spotlight

CHEF SPOTLIGHT: STEPHANE TREAND

Matfer Bourgeat is delighted to feature 2008 World Pastry Champion and pastry chef Stephane Treand in this month’s A PASSION FOR TASTE. A native of France, Stephane holds the esteem privilege of being an MOF (Meilleurs Ouvriers de France), the highest honor a pastry chef in his country can earn. We spent a delicious and informative afternoon with Stephane at his Pastry School, The Art of Pastry, where he spoke about Matfer, pastry and this month’s Taste & Traditions: Tarte Bourdaloue!  

Q: Your creations are amazing! What inspires you?

A: Pastry, sugar and chocolate!!

 

Q: What do you think of the Matfer Exoglass Tart Rings?

A: I love the fiberglass component and the smooth sides. I like that the height of the ring’s side is higher than other makes which makes the baked tart rim stronger. It held the heat and distributed it really well so it is golden all the way around.

 

Q: Why do you like making the Tarte Bourdaloue?

A: I love making tartes using a pastry base with some traditional pastry cream and then being creative in the presentation. The Tarte Bourdaloue is a classic French tart that I have been making throughout my career. I love pears and almond together and the mix and balance here in flavor is perfect and getting the texture right is most important. I teach that to my students all of the time!

 

Q: You added a personal look and touch to your tarte with this beautiful green circle that is chocolate! What made you think of that?

A: Well I love chocolate and I am also a master chocolatier so I like getting chocolate into my desserts.  Pears and chocolate naturally go together in something like a Poire Helene so I thought this would be a modern touch with a bit of elegance with the gold leaf on a golden classic.

 

Q: What is it about the Matfer products that make a difference to the outcome of your different pastry specialties?

A: Matfer products are the best of the best! . I have used their products since the beginning of my career. They are classic but stay ahead of the trend in what might make my job easier and the durability of the items are fantastic. If you want the best outcome you begin with the best of everything from the tools to the ingredients. It is the quality of all of the Matfer tools and products that make a huge difference in the preparation and outcome of each dessert. In fact, each student in my class receives a Matfer Tool Box of essentials to get their education and career as a pastry chef off to the right start.

 

Q: What essentials do you make sure is in a student’s Matfer ToolBox?

A: A large spatula, a medium whisk, a 25 cm palette, a pastry brush & rolling pin to name a few! And they receive 8 pastry tips to get started.

Q: What is your favorite dessert to prepare?

A: An Éclair. I love working with the choux pastry and piping in the pastry cream filling. I use the Matfer pastry bag & tips all of the time! I love thinking of new looks for the éclair too.

 

Q: And your favorite dessert to eat? 

A: An Éclair Café

 

Q: What do you consider the ultimate classic dessert?

A: Éclairs I like that it is a classic French dessert but you can always put a new twist on it with the filling or the icing or glaze on top.

 

Q: The writer Ernestine Winer became famous for the quote "life is uncertain, eat dessert first" Do you share that same philosophy?

A: Bien sur! Something sweet is always the most important part of the meal! 

 

Q: What would that dessert be?

A: An éclair.

 

Q: What are your favorite Matfer must-have tools?

A: The Whisk and the Offset Spatula. I also really like their pastry bags and tips. They also have a piping bag holder that’s great.

STEPHANE TREAND’S COLORFUL CHOCOLATE TWIST ON A TARTE BOURDALOUE

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand


Matfer Chef Highlight Stephane Treand


Matfer Chef Highlight Stephane Treand

Matfer Chef Highlight Stephane Treand


Matfer Chef Highlight Stephane Treand

Dont Miss The June Chef Pastry Challenge!

Send us your inspirational Tarte Bourdaloue creation for a chance to win a FREE Matfer Pastry product.

To view more of this month’s inspirational pastry submissions visit Matfer Bourgeat on Pinterest.

Want to join the Matfer Chef Challenge? Click here to get started!


PASTRY CHEF CHALLENGE - JUNE 2014 TARTE BOURDALOU

JOIN THE FUN! ENTER THE MATFER PASTRY CHALLENGE! Submit your inspirational Tarte Bourdaloue Pinterest board by June 30, 2014 and we’ll choose the most creative and inspirational examples to share with our community. If yours gets picked, we’ll send you a FREE Matfer Bourgeat pastry product to create even more amazing pastries!

As a pastry chef, you know that Tarte Bourdaloue is a French classic dessert made with pears. What’s your modern take or seasonal twist for this tantalizing tart?

See how chef Stephane Treand added colorful chocolate twist on his inspirational Tarte Bourdaloue. 

PARTICIPATION STEPS:

1)      Subscribe (Register) on Matfer Bourgeat

2)      Follow us on Pinterest and like us on Facebook

3)      Create a board on Pintrest called “Matfer Pastry ChallengeTarte Bourdaloue” 

4)      Upload pics of your culinary masterpiece (be sure to add #matferpastrychallenge in the

         description)

5)      Email us a link to your board at matferbourgeatusa@gmail.com. Also include your name, submission title, and pastry

         description.


PINTREST BOARD TIPS:

To view more of this month’s inspirational pastry submissions visit Matfer Bourgeat on Pinterest.

1. Your full name   

2. Photos of your pastry

3. Submission Title

4. Short description to make each pin special

Disclaimer: No purchase is necessary to win. Participants must be 18 or older and a US citizen or legal resident. For details, see Chef Challenge Rules.

MATFER CHEF CHALLENGE RULES / TERMS / CONDITIONS

All Matfer Chef Participants must agree to the following Terms and Conditions:

Matfer Chef Challenge participants must be Matfer subscribers to participate with the monthly chef challenge. Participants must follow the following steps to participate and for a chance to win

Participation Steps:

1)      Subscribe (Register) on Matfer Bourgeat

2)      Follow us on Pinterest and like us on Facebook

3)      Create a board on Pintrest called “Matfer Pastry ChallengeTarte Bourdaloue” 

4)      Upload pics of your culinary masterpiece (be sure to add #matferpastrychallenge in the

         description)

5)      Email us a link to your board at matferbourgeatusa@gmail.com. Also include your name, submission title, and pastry

         description.

Participants must be at least 18 years of age, and US residents to receive FREE Matfer Bourgeat pastry products. Subscribers do not select the monthly Matfer products received through the Matfer Pastry Challenge. Participants are responsible for providing correct shipping address. Matfer Bourgeat will select and distribute products monthly at their discretion. Matfer Bourgeat cannot be held responsible for any lost or stolen products distributed for the pastry challenge. Matfer Bourgeat has the right to terminate the challenge at any time for any reason. Pastry challenge submissions must be posted to Pinterest.  Matfer has unlimited rights to photos and images submitted for promotional use.

Join the Chef Challenge Today!