Born and raised in Switzerland, Gérard became the founder and owner of La Rose Noire Holdings…
In 1991, Gérard Dubois opened the first La Rose Noire Pâtisserie on Hong Kong Island – a 30 seats restaurant and cake shop – and in 2 decades, it has turned into a reputable enterprise. Today, La Rose Noire employs more than 200 staff members working at its original production centre in Kowloon Bay. In 2004 a 60,000 square foot state-of-the-art factory was opened in Dongguan, South China, with over 600 employees, while in 2012 the company opened a standard factory in Clark Free Port, The Philippines, and also “Passion by Gérard Dubois” Boulangerie – Pâtisserie – Confiserie” in Hong Kong. From an initial selection of 28 items, La Rose Noire now has over 500 varieties in its product brochure, fulfilling the needs of different sectors in the market.
ICE AGE
Chocolate Sable Dough
plain flour g 110
bitter cocoa butter g 15
soft butter g 75
icing sugar g 45
almond powder g 15
whole egg g 25
pich of sea salt
Mix all the ingredients well except the flour. Sieve the flour and add slowly to the mixture by hand. Refrigerate overnight before using.
Rose Cream Chiboust
milk g 90
whipped cream g 90
egg yolks g 45
sugar g 45
corn starch g 10
candied rose petals g 3
rose oil n. 2 drops
soaked gelatin leaves g 2
whipped cream g 135
Make a pastry cream. Add the candied rose petals and rose oil, blend in the gelatin, let it cool. Fold in the whipped cream.
Decoration
Candied rose petals, fresh fruit, five sided cube constructed with thin layers of sugar decoration.
ICE AGE
Pâte Sablée au Chocolat
farine pâtissière g 110
beurre de cacao amer g 15
beurre à temperature ambiante g 75
sucre glace g 45
amandes en poudre g 15
oeuf entier g 25
pincée de sel de mer
Bien mélanger tous les ingrédients à l’exception de la farine. Tamiser la farine et incorporer lentement à la main. Réfrigérer la pâte avant de l’abaisser.
Crème Chiboust à la Rose
lait g 90
crème liquide g 90
jaunes d’oeufs g 45
sucre g 45
maïzena g 10
pétales de rose confits g 3
extrait de rose n. 2 gouttes
feuilles de gélatine trempées g 2
crème fouettée g 135
Faire une crème pâtissière puis mélanger avec les pétales de rose confits et l’extrait de rose. Ajouter les feuilles de gélatine. Laisser refroidir. Incorporer la crème fouettée.
Décoration
Pétales de rose confits et fruits frais, cube à cinq faces monté avec de fines plaques de décoration en sucre.
Gérard Dubois
“Crafted Passion”
photo A. Chester Ong