CONTENTS 6 NEW PRODUCTS 9 HORS D’ŒUVRES • Mini Flaky • Mini Tartlets • Mini Creatives 6 9 • Mini Cones 15 CENTER OF THE PLATE • Tartlets • Patty Shells • Quiche shells 19 DESSERT • Mini Tartlets • Tartlets • Tarts • 15 • Sweet Puff Pastry • Waffl es 31 FROZEN • Puff Pastry • Sponge Sheets • Jocondes • Savory Base

19 31

Weight per unit Pieces per box Boxes per pallet 2 CONTENTS INTRODUCTION

“It’s amazing to think that PIDY has been creating pastry products for 50 years. From humble beginnings in a small patisserie in Ypres, Belgium, where the special recipe was fi rst created, PIDY is now a world leader in pastry production. As the popularity of pastry products has grown, PIDY has grown too, to provide a range of products that cover many different shapes, sizes and types of pastry that give chefs even greater choice.

In those 50 years, PIDY has built a reputation for being at the forefront of innovation, delivering the latest trends and listening to chefs, to ensure we provide the best possible product, every time. This latest product guide aims to provide you with inspiration for your creations in an easy to read format that will ensure that your valuable time is spent working with our pastry, rather than looking for it ! Whether you create quick and easy fi llings or complex combinations, PIDY pastry shells provide the perfect canvas for your creativity.

Here’s to a lifetime of perfect !”

Jerome Haussoullier CEO Pidy Gourmet

3 SPECIFIC RANGES

PIDY was founded 50 years ago in Belgium by the Dehaeck family PIDY (Patisserie Industrielle Dehaeck Ypres). The special recipe developed by IN Andre Dehaeck in a small but well known pastry shop in Ypres is still the NUMBERS basis for many of our recipes today. Over the years, we have extended our range to include all varieties of pastry, forms and fl avors to meet everyone’s needs. 300 In 2016, PIDY was acquired by the Biscuits Bouvard Group which has allowed us to widen our product offering further, most specifi cally through Employees a sponge sheet range, sweet & savory that gives additional creative inspiration. Although the company has expanded, PIDY still bakes products on the site 4 of the original factory in Ypres, Belgium. Three other production units, two in France and one in the United States, have given additional capacity, Production units including for Gluten Free and Organic products which have taken off in Ypres (BE) the last few years. Halluin (FR) Technipat Rethel (FR) The recent acquisition means that 2017 and beyond represents a very Inwood N.Y. (USA) exciting time for PIDY and its customers worldwide as we look to give even greater choice and fl exibility. 1.850 Pidy Northampton UK References Pidy Ypres Belgium

Pidy Halluin France 400 Technipat Rethel Product France developments Pidy Inwood USA a year Ypres Belgique : Headquarters - Puff pastry Halluin France : Puff pastry - Short crust - Choux pastry Rethel France : Sponge sheet & Jocondes Northampton Angleterre : Subsidiary Inwood USA : Short crust - Puff pastry

www.pidy.com 4 SPECIFIC RANGES PIDY IN NUMBERS

Discover our large range of products manufactured in the USA. Developed with the fi nest quality ingredients, those products are 300 manufactured in a SQF Level 2 factory and meet the needs Employees of the strictest requirements. Moreover, these products are Kosher dairy certifi ed. 4 Production units Ypres (BE) Halluin (FR) Technipat Rethel (FR) Inwood N.Y. (USA)

Our GF range is growing by the day that’s why Pidy made different fl avours & formats from cocktail 1.850 to meal (neutral) or dessert (sweet). References A newcomer in the GF family is the 1.6” tartlet (neutral).

400 Product developments a year

Color & Taste! Our Vegan range starts with the Veggie Cups : Carrot, Beetroot, Spinach & Grilled Onion. These cups are made with palm free oil and natural fl avors and colors. A perfect canapé for every veganist !

5 7cm

SEE PAGE Heart shaped SEE PAGE tart 24 27

Cream Horn SEE PAGE Suggestions for 10 Holiday Season ! NEW PRODUCTS VOIR PAGE

Mini puff pastry SEE PAGE Star Whole wheat PAGE puff pastry Quiche 2417

Mini puff shaped tart Christmas tree

SEE PAGE Short crust Tartlets:

24 3 New Flavors !

Cinnamon Chocolate Black cocoa 6 SEE PAGE

13 The Mussel

Shells NEW PRODUCTS Whole wheat SEE PAGE Sponge Sheets puff pastry Quiche sweet and savory 32 Frozen

7 COATING

Stays crispy with filling for more than 72 hours !

A barrier against An answer moisture migration to every request ! Neutral Coating No flavor & no color additives. Perfect for all types of Many advantages for professionals: applications, sweet or savory. The protective coating prevents the filling from drying out too fast. Cocoa Coating This coating is colored & The pastry stays crisp a er filling. flavored with cocoa additives that enhances the taste for O ers a longer shelf-life. your sweet applications. Delivers better performance and appearance for total customer satisfaction.

The coating is a neutral vegetable shortening.

8 COATING HORS D’ŒUVRES

9 MINI MINI TARTLETS

Mini Flaky Pastry items are manufactured according to the French process: the regular lamination is airy and guarantees a light and flaky texture. HORS D’ŒUVRES Applications 1.8" Round puff pastry 1.25" Mini round You can enjoy them cold or warm, reheat at 340 degrees. tartlet patty shell Mini Flaky Pastry items can be #: 160.00.090US #: 020.00.197US filled before or a er cooking, depending on the filling type.

0.25oz 90 250 0.18oz 192 150 Prefer sweets for dessert applications? See page 30 !

SPECIAL ORDER

2.3’’x1.6’’ Mini Christmas 1.6’’ Mini star 1"x2" Puff pastry tree patty shell patty shell mini horn #: 085.00.320US #: 659.00.480US #: 627.20.056US

0.34oz 320 60 0.22oz 480 60 0.28oz 56 250

Puff pastry dipper Use it as a dipper for hummus, peanut butter, preserves or any other sweet or savory spreads!

Tips 5 min in the oven (340 degrees) SHORTCRUST RANGE The pu -pastry will be even more flaky and will reveal all its flavor.

2.4" Puff pastry dipper #: 100.00.084US

0.23oz 84 250

10 Weight per unit Pieces per box Boxes per pallet MINI TARTLETS

MINI MODERN RANGE

1.5" Round Trendy 2" Round Trendy 1.5" Square Trendy shell neutral shell neutral shell neutral #: 313.80.240US #: 305.80.096US #: 312.80.240US

0.26oz 240 150 0.48oz 96 200 0.26oz 240 150

SPECIAL ORDER

Resistant to water absorption, 1.5" Trendy shell neutral assortment Mini Tartlets are easy to eat as finger food. Round & square #: 314.80.096US Find out the product that is right for you! Modern: a crispy texture and a contemporary design with straight sides and edges. 2 x 48 150 Gluten-free: crunchy and modern with thin, straight and smooth edges. x48 x48 Flaky pastry: mini flaky quiche thanks to the light and tight lamination. GLUTEN FREE Short crust: crispy texture that melts in your mouth, with thick edges for a generous and traditional look.

MINI FLAKY PASTRY

1.5" Puff pastry 2" Straight sided 1.6" Straight sided mini cup round shell neutral round shell neutral #: 710.20.197US #: 730.01.070US #: 725.01.096US

0.14oz 192 230 0.30oz 70 400 0.18oz 96 250

SHORTCRUST RANGE HORS D’ŒUVRES

1.5" Round fl uted 1.75" Round fl uted 2.25" Round fl uted shell neutral shell neutral shell neutral #: 310.80.192US #: 315.80.192US #: 317.80.096US

0.16oz 192 200 0.25oz 192 200 0.39oz 96 200 11 MINI CREATIVES MINI CREATIVES

Mussel Shells HORS D’ŒUVRES

1.25" Corolle 1.25" Iris fl ower 2" Canape cup shaped shell shaped shell #: 719.70.280US #: 715.70.192US #: 717.70.192US 0.14oz 280 230 0.13oz 192 150 0.15oz 192 150

A range of items with original and creative shapes. A tight texture guarantees crunchiness a er filling.

Applications Time saver: ready to use, these items can be filled and served or can be rebaked. Ideal for applications with cold fillings, 1.5" Mini fi llo cup 2.5"x1" Mini Boat they can also be frozen once filled. #: 470.30.264US shaped shell neutral Prefer sweets for #: 350.80.280US dessert applications? See page 30 ! 0.13oz 264 90 0.16oz 280 150

1.4"x3" Little edible spoon Creative #: 790.77.252US ideas !

0.17oz 252 230 #: 790.77.084US

0.17oz 84 250

12 MINI CREATIVES MINI CREATIVES

Mussel Shells Mussel Shell with smoked salmon and broccoli mousse 2.6"x1.3" Mussel ■ 16 Pidy Mussel Shells shaped shell neutral ■ 5.3 oz smoked salmon #: 795.50.084US ■ Lumpfish eggs ■ 1 broccoli bunch 0.18oz 84 480 ■ 3.4 oz of cream ■ 2 eggs ■ 2 teaspoons of mustard ■ Salt, pepper & nutmeg 1 Add broccoli to boiling salted water. 2 Cook for 4 to 5 minutes and then drain. 2.6"x1.3" Mussel shaped 3 Mix the broccoli with the cream, eggs shell with parsley butter and mustard. 4 Season with salt, pepper and nutmeg. #: 795.51.084US 5 Divide filling among 16 Pidy Mussel Shells. Finish with a slice of smoked salmon and 0.18oz 84 480 lumpfish eggs.

1.25" Veggie cups assortment Veggie Cups Beetroot / Carrot / Spinach / Toasted onions #: 716.79.096US 96 230

Beetroot x 24 Carrot x 24 Spinach x 24 Toasted onions x 24

1.25" Spicy cups assortment HORS D’ŒUVRES Spicy Cups Pepper / Falafel / Chili / Curry #: 717.65.096US 96 168

Pepper x 24 Falafel x 24 Chili x 24 Curry x 24 13 MINI CONES

15" x 11" - 35 HORS D’ŒUVRES

3"x1" Mini cone 3"x1" Mini cone 3"x1" Mini cone 3"x1" Mini cone neutral neutral + coating neutral neutral sesame #: 508.90.286US in stand up tray + painter's pallet #: 508.79.112US #: 508.80.090US #: 508.90.386US

0.14oz 286 150 0.14oz 112 250 0.17oz 90 150 0.14oz 286 150

3"x1" Mini cones colored assortment + pallet Tomato / Spinach / Neutral / Sepia #: 508.98.196US

15" x 11" - 35 0.14oz 96 200

x24 x24 x24 x24

HARDWARES

Mini cones plastic holder Painter’s pallet #: 000.06.008US #: 000.02.015US

8 96 15 120 14 MINI CONES CENTER OF THE PLATE

15 PUFF PASTRY QUICHE SHELLS TARTLETS

MODERN RANGE GLUTEN FREE

CENTER OF THE PLATE 2.75" Square trendy 2.75" Round trendy 3.25" Straight sided shell neutral shell neutral round shell neutral #: 302.80.096US #: 303.80.096US #: 749.01.027US

1.13oz 96 100 0.78oz 96 100 0.74oz 27 250

PATTY SHELLS

2.75" Regular round patty shell 3.25" Large round patty shell #: 220.02.060US #: 240.02.072US

0.95oz 60 70 1.34oz 72 60

Patty shell items are manufactured according to the French process: the regular lamination is airy and guarantees a light and flaky texture.

Applications You can enjoy them warm a er reheating in the oven for 8 to 10 minutes. Patty shell items can be filled before or a er cooking, depending on the filling type.

Tricks Before filling, carefully cut out the lid with a sharpened knife. You can extend the filling space by delicately crumbling the internal lamination with the handle of a wooden spoon. Leave the crumbs into the Patty Shell, they will mix your filling.

Original: enjoy our sweet ideas on page 30 ! 16 PUFF PASTRY QUICHE SHELLS TARTLETS

3.25" Round straight sided 3.75" Round straight sided 4.25" Round straight sided puff pastry quiche shell puff pastry quiche shell puff pastry quiche shell #: 750.20.144US #: 333.70.040US #: 760.00.042US

0.71oz 144 80 1.76oz 40 60 1.73oz 42 60

PATTY SHELLS

4.25" Round straight sided 7" Round straight sided puff pastry quiche shell puff pastry quiche shell whole wheat + alu tray #: 760.73.042US #: 770.00.010US

1.73oz 42 50 3.35oz 10 130

Bacon Fajita quiche Servings size: 6 Pidy 3.75" Quiche shells Pu Pastry Tarts are manufactured ■ 1/2 green bell pepper, diced according to the Dutch process: lamination is tight and regular and ■ 1/2 red bell pepper, diced CENTER OF THE PLATE 1/2 small red onion, diced guarantees a crunchy texture and a high ■ water absorption resistance as well. ■ 1 lb. bacon, cooked and chopped into bits Applications 4 large eggs ■ You can enjoy them a er reheating in ■ 1 cup half and half or whole milk ■ Salt & pepper a 355 F oven for 10 minutes, lowering to 320 F for another 10 minutes. 1 Preheat oven to 355°F. 2 In a medium mixing bowl combine onion, Tricks red & green peppers, cheese and bacon. Pu Pastry Tarts can be prepared in advance. 3 Top shells with veggie and bacon mixture. A er assembly, cook them 10 minutes at 4 Mix the eggs and half and half in a bowl and 355 F then 5 minutes at 320 F. pour egg mixture over toppings. Let cool and keep refrigerated - or freeze. 5 Add filling to Pidy Quiche shells and bake Reheat 5 minutes at 340 F before serving. in preheated oven for 15 minutes. 6 Then reduce heat, leaving the pie in the oven to 320°F and bake Original: for an additional 35 minutes. Enjoy our sweet ideas on page 30 ! 7 Remove from oven and allow to sit 5-10 minutes before serving. 17 NEW IDEAS Choux Pastry

Savory applications CENTER OF THE PLATE

Our delicious choux pastry recipes go perfectly together with savory fillings !

Revisit the standard snacking with our light & crispy textures !

Discover more of our Choux pastry range 18 on page 26 NEW IDEAS Choux Pastry DESSERT

19 MINI TARTLETS MINI TARTLETS

MODERN RANGE SHORTCRUST RANGE DESSERT

1.5" Round trendy 2" Round trendy 1.5" Square trendy shell sweet shell sweet shell sweet #: 313.74.240US #: 305.74.096US #: 312.74.240US

0.28oz 240 150 0.49oz 96 200 0.26oz 240 150 1.5" Square trendy shell sweet + coating #: 312.24.240US

Trendy shell sweet assortment 0.26oz 240 150 Square / Round #: 314.74.096US

96 150

x48 x48 1.5" Round trendy shell graham #: 313.98.240US

0.26oz 240 150

Resistant to the water absorption, Mini Tartlets are easy to eat as finger food. Mini Trendy shells are delightful with crispy texture and modern straight sided look.

1.5" Round trendy 1.5" Square trendy Applications shell chocolate shell chocolate Time saver: ready to use for cold #: 313.62.240US #: 312.62.240US applications, they do not need additional cooking.

0.26oz 240 150 0.26oz 240 150 They can be frozen once filled.

20 Weight per unit Pieces per box Boxes per pallet MINI TARTLETS MINI TARTLETS

SHORTCRUST RANGE

1.5" Round fl uted 1.75" Round fl uted 2.25" Round fl uted shell sweet shell sweet shell sweet #: 310.71.192US #: 315.71.192US #: 317.71.096US

0.16oz 192 200 0.25oz 192 200 0.41oz 96 200 #: 315.74.192US #: 317.71.448US 1.5" Square trendy shell sweet + coating 0.25oz 192 200 0.16oz 192 56 #: 312.24.240US

1.75" Round fl uted 1.75" Round fl uted 2.5"x1" Mini Boat shaped shell chocolate tart sweet shell sweet #: 315.62.192US #: 885.47.480US #: 350.74.280US

0.25oz 192 150 0.25oz 480 60 0.16oz 280 120

GLUTEN FREE Mini tartlets DESSERT

2" Straight sided ■ cream ■ Seasonal fruit mix round shell sweet ■ Custard cream #: 730.02.070US ■ Gingerbread Mousse 0.30oz 70 400 ■ ■ Chocolate 21 MODERN RANGE DESSERT

2.75" Square trendy 2.75" Round trendy 3" Triangle trendy shell sweet shell sweet shell sweet #: 302.74.096US #: 303.74.096US #: 301.74.096US

1.15oz 96 100 0.85oz 96 100 0.81oz 96 100

SPECIAL ORDER

2.75" Square trendy 2.75" Round trendy 3" Triangle trendy shell chocolate shell chocolate shell chocolate #: 302.62.096US #: 303.62.096US #: 301.62.096US

1.13oz 96 100 0.85oz 96 100 0.81oz 96 100

GLUTEN FREE

Our tartlets are developed with high quality ingredients. They are very resistant to the water absorption.

Find the product that is right for you! The Modern range: Crispy and contemporary look. The Gluten Free range: 2.75" Round trendy Crunchy and trendy. 3.25" Round straight sided The Rustic range: shell graham Crunchy and authentic. shell sweet #: 303.98.096US #: 749.02.027US

0.85oz 96 100 0.74oz 27 250

22 Weight per unit Pieces per box Boxes per pallet RUSTIC RANGE

3.25" Round straight sided 3.25" Round straight sided 3.25" Round straight sided tart sweet tart chocolate tart graham

#: 328.74.081US #: 328.62.081US #: 328.98.081US

1.15oz 81 100 1.22oz 81 100 1.22oz 81 100

3.25" Round straight sided tart sweet + coating #: 327.74.081US

1.22oz 81 56

4" Round straight sided 4" Round straight sided tart chocolate tart graham #: 334.62.072US #: 334.98.072US

4" Round straight sided 1.55oz 72 80 1.55oz 72 80 tart sweet #: 334.71.072US

1.55oz 72 100

#: 334.74.072US

1.55oz 72 100

Smores Graham Pie Servings size: 6 Pidy 4" Graham shells Filling: ■ 6 oz semi-sweet chocolate, finely chopped For the topping: • Add 3 egg whites and sugar to a heatproof 6 oz milk chocolate, ■ For the filling: bowl and set over a saucepan of barely finely chopped • Place chopped semi-sweet, milk chocolate simmering water. ■ 2 Tbsp unsalted butter, and butter in a mixing bowl. • Heat mixture, stirring constantly, until it DESSERT diced into pieces • Bring cream just to a very light boil in registers 160° on a candy thermometer, 2/3 cup heavy cream a small saucepan. about 3 - 5 minutes. ■ • Pour hot cream over chocolate mixture • Remove bowl from saucepan, add cream Topping and stir until melted. of tartar and beat mixture with an electric ■ 3 large egg whites • Pour mixture into Pidy Graham Shells stand mixer on moderately high speed until 3/4 cup granulated sugar and spread into an even layer. sti glossy peaks form, about 7 - 9 minutes, ■ • Cover with foil (don’t allow foil to touch while adding in vanilla just near the end. ■ 1/8 tsp cream of tartar chocolate mixture) and chill in refrigerator • Spread over set chocolate filling. ■ 1/2 tsp vanilla extract 45 minutes - 1 hour until set. • Toast topping with a kitchen torch and serve. 23 SHORTCRUST TARTS

TASTY RANGE DESSERT

SPECIAL ORDER

3.25" Round straight sided 3.25" Round straight sided 3.25" Round straight sided tart black cocoa tart cocoa tart cinnamon #: 894.65.054US #: 894.64.054US #: 894.67.054US

0.93oz 54 110 0.93oz 54 110 0.93oz 54 110

Our Tarts are developed with high quality ingredients. Find the product that is right for you! Straight or fluted sides, all butter or margarine, with or without coating, individual or multiportions… a wide range to cover all requirements! Servings size: 4 ■ 6.8 fl oz coconut cream 1 Place the 2 gelatine sheets in cold water Applications ■ Gelatine sheets for 10 minutes. Although Pidy tart shells can be rebaked, 2 Heat up the coconut cream with the sugar, they are ready to use for cold applications 1.8 oz sugar ■ do not let it boil. and do not need additional . ■ 3 large egg whites 3 Mix the gelatine with the coconut cream and They can hold warm filling, a er cooking ■ Cherry marmalade let it cool down. in the oven briefly at 340 F. ■ Coconut shavings 4 Add the egg white and mix it again. 5 Pour the cream in the tartlet shell and finish Discover our new range of with some chocolate crumble, whipped cream tasty shortcrust tartlets, and a cherry. with intense flavors!

They can be frozen a er being filled. TARTS

7" Square straight sided tart sweet #: 389.74.012US

6.42oz 12 100

7" Round straight sided tart sweet 6" Heart shaped #: 381.74.012US tart sweet 3.70oz 12 100 #: 378.74.012US

4oz 12 100 24 Round fl uted 4" 8" shells sweet #: 895.47.072US #: 382.74.010US 1.48oz 72 70 6.49oz 10 96

2.5" 4" + coating 8.5" #: 320.71.180US #: 897.47.072US #: 900.47.010US

0.56oz 180 70 1.6oz 72 80 7.34oz 10 60

3.25" 6" 9" #: 890.47.135US #: 380.74.012US #: 383.74.010US DESSERT 0.93oz 135 60 3.70oz 12 100 9.52oz 10 60

3.25" + coating 7" #: 889.47.135US #: 898.47.012US

0.99oz 135 60 4.83oz 12 156 25 CHOUX PASTRY SWEET PUFF PASTRY DESSERT

1.5" Mini cream puff 2" Medium cream puff 3.5" Large cream puff #: 820.50.250US #: 825.50.250US #: 835.50.080US

0.10oz 250 120 0.19oz 250 60 0.49oz 80 70

A nice artisanal look with an airy and pu y texture so as to optimize the filling.

Applications Ideal with cold fillings.

For crunchy textures: SPECIAL Their solid texture allow an easy slicing. ORDER Slice and fill or pipe through the bottom of the shell. 4" Paris Brest 2" Mini eclair cream puff #: 849.50.250US For so er finished products: #: 841.50.100US allow 4 hours filled. 0.09oz 250 150 They can be frozen once filled. 0.53oz 100 50

Prefer savory for appetizers? See page 18 !

SPECIAL ORDER 5" Large eclair 6" Giant eclair #: 860.50.140US #: 865.50.100US

0.34oz 140 60 0.45oz 100 50

26 Weight per unit Pieces per box Boxes per pallet SWEET PUFF PASTRY

2.75" Mini cone 4.75" Large cone with sugar with sugar #: 630.38.056US #: 360.11.112US

0.46oz 112 120 1.48oz 56 70

9" Sweatheart shell 9" Sugared puff pastry shell 6 cavities #: 536.10.014US #: 272.00.012US 5.1oz 14 35 6.35oz 12 56

Lemon & Blackberries Cream horn Servings size: 4 ■ 13.5 fl oz heavy whipping cream ■ 0.14 oz leaf gelatine ■ 4 tablespoons lemon curd ■ 4 tablespoons blackberry jam ■ 2 tablespoons icing sugar DESSERT 4.4" x 1" Cream horn #: 620.30.144US 1 Pour the heavy whipping cream into a mixing bowl and whip it until it gets firm. Divide the cream in 2 mixing bowls. 3 Allow the creams to thicken before 1.34oz 144 40 2 Add the lemon curd in one of the mixing pouring them into 2 piping bags. bowls with whipped cream. Mix gently with Keep refrigerated 2 hours more. a spatula and put in the refrigerator. 4 Fill the cream horn and top with chopped Do it again with the blackberry jam. blackberries. 27 SUGARED PUFF PASTRY

WAFFLES DESSERT

3" Waffl e cup choco 3.75" Flower shaped 3.75" Flower shaped #: 512.94.096US waffl e cup waffl e cup choco #: 511.93.096US #: 511.94.096US 0.74oz 96 70 0.51oz 96 80 0.71oz 96 80

4" Tulip shaped 4" Tulip shaped 2.4" Mini w a f fl e waffl e cup waffl e cup choco cone sweet #: 510.93.096US #: 510.94.072US #: 508.93.228US

0.44oz 96 80 0.79oz 72 56 0.18oz 228 150 BABAS

Soft Square 1.4" Round baba with cup with Raspberries #: 505.91.300US Servings size: 4 0.14oz 300 100 ■ 8.45 fl oz of raspberry syrup ■ 8.45 fl oz of water ■ 3.4 fl oz of rum (optional) ■ Raspberry jam ■ 16.9 fl oz of whole fresh liquid cream ■ 3.5 oz of raspberries 1 Boil water and syrup. 2 Soak the babas with the mixture, let cool. 3 Mix the cream with 1 tablespoon of jam, 2.3" Square baba with cup Tips #: 504.91.112US then whip the cream into Chantilly. 4 Put the jam at the bottom of the babas, To get the right texture of the chantilly, then cover with Chantilly. the cream must be very cold. 0.53oz 112 55 5 Decorate with raspberries. Place in freezer 15 minutes before use. 28 Lemon & Berries tart Serving size: 1 Serving size: 1 ■ 2 egg yolks ■ zest of one lemon ■ 2 egg yolks ■ 3 tablespoons corn starch ■ 2.7 fl oz water ■ 3 corn starch tablespoons ■ 4.4 oz sugar ■ raspberries and ■ 4.4 oz sugar ■ 5.7 fl oz lemon juice blueberries ■ 5,7 fl oz lemon juice Prepare the lemon cream: ■ zest of one lemon 1 Mix the lemon juice, the water and the corn starch then pour into a pan. ■ 2,7 fl oz water 2 Cook over medium heat. ■ raspberries and blueberries 3 Add the sugar and stir consistently until mixture is thickened. 4 Remove from heat, and add egg yolks one at a time, beating with mixer on high. 5 Return to stove on low heat and continue to stir. 6 Let cool at room temperature then fill the Pidy Heart Shape Shell with the mixture, add raspberries and blueberries and enjoy !

Servings size: 4 Cinnamon tartlet ■ 4 Pidy 3.25" shortcrust tartlets ■ 1-2 tbsp milk speculoos flavour ■ meringue drops with butter cream, ■ cups whole milk ■ 2 cups of white, granulated sugar ■ 4.9 oz/ butter, softened ■ ½ cup of water chocolate & ■ 9.9 oz/ icing sugar ■ 1 tsp of lemon juice or cream of tartar Preparation: meringue drops Beat the butter in a large bowl until so . Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Fill the tartlets with this cream. Caramelized sugar: Combine the sugar and water in a saucepan. Place the saucepan over a medium-high heat. Add the lemon or cream of tartar. Bring the sugar and water to a boil. Reduce heat to medium and simmer for 8 to 10 minutes. Do not stir and watch the color. Watch the mixture closely until it reaches a uniform rich, brown color. Make your desired figure on baking paper and let it cool down. For the chocolate mousse: ■ 1 oz unsalted butter, chopped ■ 0.88 oz sugar ■ 3.5 oz dark chocolate, broken into pieces ■ 1 shot espresso ■ 3 free-range eggs, separated For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency. Gently stir the whisked yolks into the butter and chocolate, then add the co ee. Whisk the egg whites until sti peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Decoration: Transfer the mousse into a piping bag and make little chocolate mousse drops on the tartlets, repeat this with the butter cream. Finish of with the meringue drops and caramelized sugar.

Servings size: 4 Chocolate tartlet ■ 4 Pidy 3.25" shortcrust tartlets ■ 2 tbsp all-purpose flour chocolate flavor ■ lemon zest to taste with custard, raspberries ■ cups whole milk ■ a handfull of pistachio nuts ■ ½ cup sugar ■ 12 raspberries & pistachio ■ 4 egg yolks ■ leaves of mint Preparation : ■ ½ stick vanilla

1 Pour the milk into a large pot, add ½ vanilla bean and lemon peel (cleaned of the white part, DESSERT which has a bitter taste). Place the pot over medium heat and bring milk to a boil. 2 Meanwhile, pour the egg yolks and sugar into a small bowl, whisk until all the mixture is light in color. 3 Add si ed flour to the eggs, mixing carefully so that no lumps are formed. 4 When the milk begins to boil, remove the vanilla and lemon peel, and slowly pour a little hot milk into egg and flour mixture. 5 Mix well, then transfer the mixture into the pot with boiling milk, stirring thoroughly. 6 Bring the cream to a boil again, cooking it for another couple of minutes. 7 Fill the tartlets with the custard cream, place the raspberries on it and finish of with some chopped pistachio nuts and a leaf of mint. 29 NEW IDEAS DESSERT Puff pastry

Sweet applications

Create your desserts with our light & flaky pu pastry!

Turn the gastronomic classics into sweet & original applications.

It’s that trendy moment!

Cocktail trend Turn our cocktail & creative mini pu pastry into sweet desserts!

30 NEW IDEAS Puff pastry FROZEN

31 PUFF PASTRY JOCONDES FROZEN

11.5"x14.5" Frozen 5.5" Frozen puff pastry sheets puff pastry disc #: 282.90.015US #: 264.24.080US

11.89oz 15 168 1.68oz 80 80

SPONGE SHEETS SPECIAL ORDER

14.9"x22.8"x0.2" 14.9"x22.8"x0.3" 14.9"x22.8"x0.2" 14.9"x22.8"x0.3" Plain sponge sheet Traditional plain Cocoa sponge sheet Traditional cocoa #: 572.53.912US sponge sheet #: 572.54.912US sponge sheet #: 571.55.909US #: 571.56.909US

11.6oz 12 95 11.6oz 12 95 17.6oz 9 95 16.6oz 9 95

Spread the fi lling on the sheet without overlapping the edges. Find the product that is right for you! Then start rolling, using the baking parchment to form Sponge cake: a perfect cylinder shaped cake. A so and airy texture. Very flexible and consistent, these sheets are Because of its soft texture, it doesn’t have to be soaked ideal for rolls. when you use it as a layer, on the top of or around the cake. Joconde: Egg-based recipes with almond powder, Its beautiful color and look make it perfect as a decoration, for a rich taste and dense and around the cake or on the sides of a log. melting texture.

High constistency that allows many Once thawed, guaranteed quality for 48 hours. sweet applications 32 JOCONDES SPECIAL ORDER

14.9"x22.8"x0.2" 14.9"x22.8"x0.2" Raspberry red Joconde sheet Plain Joconde sheet #: 574.49.910US #: 574.53.910US

13.4oz 10 95 13.4oz 10 95

14.9"x22.8"x0.2" 14.9"x22.8"x0.2" Pistachio green Joconde sheet Cocoa Joconde sheet with nuts #: 574.57.910US #: 574.60.910US

13.4oz 10 95 15.8oz 10 95

Joconde sheet with rich chocolate buttercream Servings size: 4 ■ 5.3 oz sugar 1 Pour the sugar in to a medium heatproof bowl and whisk ■ 3 large egg whites in the egg whites and salt. 1/4 teaspoon salt 2 Set the bowl over a saucepan of simmering water and ■ whisk gently until the sugar is completely dissolved. 1/2 teaspoon pure ■ 3 Transfer the warm egg-white mixture to the bowl, add the vanilla extract vanilla and beat until sti and glossy. FROZEN ■ 8.8 oz of unsalted butter, 4 Beat in the butter a few pieces at a time. The buttercream cut into tablespoons, should be light and flu y; if it appears runny at any at room temperature time, transfer the bowl to the freezer for 5 to 10 ■ 3.5 oz extra-bittersweet minutes then return it to mix it again. chocolate 5 Beat in the melted chocolate. ■ 3 Joconde sheets 6 Spread the cream on the Joconde sheet, layer by layer. cocoa flavor 7 Cut out the desired shape, decorate with caramel or chocolate and serve. 33 21 SAVORY BASE CERTIFICATIONS SPECIAL ORDER

14.9"x22.8"x0.2" Plain sponge savory base #: 584.53.910US

15.8oz 10 95 14.9"x22.8"x0.2" Spinach sponge savory base #: 584.81.910US

22.9oz 10 95

A unique product ! A flexible and firm texture, easy to handle, with delightful flavors and real vegetable inclusions. 14.9"x22.8"x0.2" Carrot sponge savory base Applications #: 584.82.910US Ideal for rolled applications, they can also be used flat or in a baking mold. There are plenty of di erent application ideas: 16.6oz 10 95 canapes, club sandwiches, savory rolls, ...

For an e ective implementation, products have to be used within 48 hours a er thawing.

Spinach sponge sheet with salmon mousse Servings size: 4 ■ 1 teaspoon unflavored 1 Place 3 tablespoons cold water in a small saucepan, gelatin and sprinkle with gelatin, let soften until gelatin dissolves. ■ 3.5 oz smoked salmon, 2 In a food processor, combine salmon, sour cream, and coarsely chopped lemon juice. Puree until smooth, season with salt. Add slightly cooled gelatin mixture, and blend until 2 fl oz sour cream 3 ■ combined. ■ Trout eggs 4 Without touching surface, cover container with ■ 1 to 2 tbsp fresh plastic wrap, and refrigerate until firm but spreadable, lemon juice about 2 hours or up to overnight. Coarse salt 5 Cut out the desired shape of the spinach sponge sheet ■ and spread the mousse on it. Fresh dill, for garnish ■ 6 Garnish with dill and trout eggs before serving. (optional) 34 CERTIFICATIONS

35 Pidy USA Pidy France Pidy Export 90 Inip Drive - Inwood, Z.I. de la Rouge Porte Jaagpad 2, B-8900 Ieper NY 11096 Avenue de Menin 32, CS 60153 Tel: +32 57 49 01 01 Phone: +1 516/239-6057 59250 Halluin Fax: +32 57 49 01 00 Fax: +1 516/239-9306 Tél. : +33 3 20 23 70 05 [email protected] [email protected] Fax: +33 3 20 23 80 39 [email protected] Pidy Belgium Pidy UK Pidy Spain Jaagpad 2, B-8900 Ieper 4 Sterling Business Park, [email protected] Tel: +32 57 49 01 01 Salthouse Road, Brackmills, Fax: +32 57 49 01 00 Northampton NN4 7EX [email protected] Phone: +44 1604 705666 Fax: +44 1604 702666 [email protected]