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N° 439

DU 20 Avril au 20 mai 2018

Summary


ACTUALITÉS

  • 6-9 Actualité des maisons
  • 10 La Pâtisserie du Meurice par Cédric Grolet a ouvert ses portes
  • 12 Les Sucrés du Lux sur le thème du trompe-l’oeil
  • 35 De tout un peu

REPORTAGES

  • 14-19 Maison Sève à Lyon
  • 20-23 À la carte : Hôtel Park Hyatt Paris-Vendôme
  • 24-25 Pâtissier français à l’étranger : Florian Poirot, master pâtissier et Mister Sugar
  • 26-27 Le Jardin Sucré, de la vallée de Chevreuse à Paris

ARTISTIQUE

  • 28 Concours : Erwan Cartier remporte le Trophée Azur 2018
  • 29 Concours : Tinh Tran (restaurant Les Haras) et Philippe Hoffmann (pâtisserie Helterlé) remportent le Trophée « Les Nouveaux Entremets » 2018
  • 29 Concours : Concours du meilleur kouign-amann 2018
  • 30-31 Concours : 10e Marché du chocolat et des saveurs du Croisic
  • 32 Concours : Plus de 11 200 visiteurs au Salon du Chocolat Saveurs et Gourmandises de Tours
  • 34 Agenda des concours

RECETTES

  • 38-56 Recettes de nos chefs
  • 58-59 Pas à pas pâtisserie
  • 60-61 Pas à pas confi serie
  • 62-65 Recettes de nos fournisseurs

DOSSIERS

  • 66-68 Activité traiteur, l’actualité des fournisseurs
  • 69-79 Matériel de laboratoire, l’actualité des fournisseurs

PRATIQUE

  • 57 Pas à pas sans gluten : Cheesecake matcha-sésame
  • 80-81 Bibliothèque
  • 82-83 Technologie de la glace : Sorbets au sirop d’érable
  • 84 Sucre artistique : Elbourico
  • 85-86 Petites annonces classées
  • 88 Dernière : Oz, une pièce de Stéphane Klein. Atelier des Arts du Sucre, 90000 Belfort – France • www.klein-stephane.com

Recipe of the month

Constellation tart

Recipe for 22 tarts, Ø 7 cm diameter.

Coconut-ginger sponge

16 g sponge Ø 6 cm diameter.

  • Almond powder 120 g
  • Icing sugar 120 g
  • Egg whites 33 g
  • Potato starch 9 g
  • Desiccated coconut 60 g
  • Eggs 120 g
  • Egg whites 38 g
  • Caster sugar 15 g
  • Butter 82% fat 85 g
  • Fresh ginger 30 g
  • Lemon zest 2 g

Mix almond powder with icing sugar in a food processor. Add potato starch, eggs, finely grated ginger, lemon zests, egg whites and emulsify. Fold in desiccated coconut, and whip egg whites, and fold into previous mixture with melted butter. Spread onto a 35 x 25 cm silicon mat. Bake at 160°C for 12 minutes.


Red fruit-yuzu compote

15 g compote for Ø 6 cm diameter insert.

  • Water 18 g
  • Caster sugar 55 g
  • Vanilla bean 1 g
  • Raspberry puree 70 g
  • Lemon puree 8 g
  • Yuzu puree 50 g
  • Vanilla liquid 4 g
  • Pectin 325 NH 3 g
  • Xanthan gum 2 g
  • Caster sugar 2.5 g
  • Raspberries 174 g
  • Cherries 174 g

Cook water and sugar to 125°C, stop cooking with raspberry puree and cook to 105°C. Pour onto raspberries, cherries and add scraped vanilla, lemon juice, liquid vanilla and yuzu puree. Add sugar mixed with xanthan gum and pectin and boil. Pipe onto coconut ginger sponge.


Pistachio mousse

18-20 g mousse for Ø 7 cm diameter moulds.

  • Full cream milk 100 g
  • Cream UHT 35% fat 100 g
  • Egg yolks 40 g
  • Caster sugar 30 g
  • Gelatin leaves, gold 6 g
  • Cream UHT 35% fat 250 g
  • Pistachio paste 70 g

Boil milk with 100 g cream and pour onto egg yolks and sugar. Pour back into saucepan and cook to 82°C (crème anglaise). Add pistachio paste and soaked gelatin. Cool to 35°C before folding lightly whipped cream.


Almond-pistachio shortbread

Recipe for 22 bases Ø 9 cm and 22 perforated discs Ø 9 cm.

  • Butter 82% fat 374 g
  • Icing sugar 240 g
  • Eggs 132 g
  • Egg yolks 52 g
  • Flour 612 g
  • Almond powder 50 g
  • Pistachio powder 56 g
  • Salt 4 g

Mix fl our, salt and butter in a mixing bowl with a paddle. Add icing sugar, pistachio and almond powder and finish with the eggs. Refrigerate, wrapped in cling film. Bake at 150°C for 12 minutes.


Pistachio glaze

  • Pistachio praline 300 g
  • Cream UHT 35% fat 150 g
  • Neutral glaze 450 g
  • Water 50 g
  • Gelatin leaf, gold 8 g

Add hot cream to pistachio praline. Heat neutral glaze with water and add soaked gelatin. Pour onto cream/pistachio praline. Blend with a hand blender and use at 40°C.


Bronte praline pistachio praline balls

Recipe for 22 balls at 10 g.

  • Pistachio praline 300 g

Pipe balls of pistachio praline into a half sphere mould. Freeze.


Vegetable jelly

  • Water 420 g
  • Vegetable jelly 25 g
  • Caster sugar 80 g
  • Gold powder 0.5 g

Boil water, sugar and vegetable gelatin. Add gold powder and dip balls of frozen pistachio praline.

Recipe given by

Anabelle Lucantonio
Chef Pâtissière DGF, Pastry Queen 2018, Sigep Rimini.

The idea?

To associate pistachio and red fruits, with the added acidity of yuzu.


The shape?

Retaining a circular shape, creating movement with constellations with a transfer sheet.


The flavours?

Coconut ginger sponge. Red fruits and yuzu compote. Pistachio mousse. Almond pistachio shortbread. Pistachio glaze. Bronte pistachio praline balls.


The technical step?

Decorating with shortbread which crosses with the chocolate decoration.


Careful

Careful with the consistency with the mousse (fold the ingredients at the right temperature) and bake the shortbread well.


All chocolate

Peanuts feuilletine chocolate

  • Peanut praline 2.5 kg
  • Milk chocolate 875 g
  • Feuilletine 1,750 kg

Roll out 1 kg per trat and sprinkle 300 g of roasted peanuts and smoothen with
a guitar sheet on top.


Chocolate ganache

  • Cream 1 000 g
  • Dark chocolate extra bitter 61% 540 g
  • Milk chocolate gianduja 810 g

Boil the cream and pour onto the chocolates, mix and pour 1 300 g of ganache per frame onto the Feuilletine crunch. Once the ganache has set, cut discs of 6 cm.


Jivara chantilly cream

  • Cream 1 kg
  • Milk chocolate Jivara 40% 500 g

Boil cream and pour onto the chocolate. Mix well and leave to cool in the fridge. The following day whip in the mixer.


Chocolate sorbet

  • Water 680 l
  • Caster sugar 160 g
  • Stabiliser 3 g
  • Cocoa powder 25 g
  • Dark chocolate Caraïbes 66% 140 g
  • Dark chocolate Manjari 64% 90 g

Heat the water to 50°C add the stabiliser with 10% of the sugar. Add the rest of the sugar with the egg yolks, add into the water mixture and cook to 82°C. Pour onto the chocolates and mix well. Leave to mature overnight in a sous vide bag. Churn and fill tubes 1,5 cm in diameter and then cut 16,5 cm in length.


Fine chocolate sheets

Onto a sheet of guitar paper pour 280 g of tempered dark chocolate extra bitter. Place another sheet of guitar paper and spread the chocolate to create a thin layer.
Cut 7 cm discs. Make the same chocolate sheet adding fleur de sel.


Plating

For the plating place a disc of Feuilletine/ganache in the centre of the plate. Place a thin plain chocolate disc and pipe the milk chocolate chantilly with a small St Honoré tip. Prepare the chocolate loop by sticking it to a chocolate disc with fleur
de sel. Place a ball of chocolate sorbet in the middle of the chantilly cream and place the chocolate disc with the loop stuck to it.


Black forest gateau

Recipe makes 1 trays gastro 2/1. Entremets size10 x 25 cm.

Chocolate sponge

  • Eggs 1,000 g
  • Caster sugar 600 g
  • Vanilla extract 10 g
  • Soft flour 500 g
  • Cocoa powder 75 g
  • Emulsifier quick 75 10 g

Whip eggs, emulsifier and sugar to soft peak. Add vanilla. Sift cocoa powder and flour and fold in egg mixture. 2,100 g per tray. Bake at 180°C for 30 to 35 minutes.


Morello cherry jelly

  • Morello cherry puree (Capfruit) 580 g
  • Whole cherry IQF 580 g
  • Griotte red colour powder 0.3 g
  • Pectin NH 12 g
  • Gelatin 12 g
  • Caster sugar 60 g
  • Invert sugar 60 g

Boil puree and cherries with invert sugar. Gradually add sugar mixed with pectin. Boil for 2 minutes and refrigerate overnight.


Low-fat cherry mousse

  • Morello cherry puree (Capfruit) 1,000 g
  • Gelatin 25 g
  • Maltitol 166 g
  • Water 40 g
  • Egg white 90 g
  • Egg white powder 0.5 g
  • Cream 400 g

Cook maltitol and water to 118°C and pour onto lightly whipped egg whites to make an Italian meringue. Mix the puree and add the melted gelatin (35-37°C). Fold lightly whipped cream and meringue into previous mixture.


Chocolate mousse

  • Couverture caraïbe 66% (Valhrona) 666 g
  • Hazelnut praline 60% 150 g
  • Salt 5 g
  • Cream 600 g
  • Invert sugar 70 g
  • Gelatin 8 g
  • Cream whipped 1,500 g

Melt chocolate and praline, add salt. Boil 600 g cream and invert sugar, pour onto previous mixture and emulsify with a hang blender. Add gelatin and cool to 35-37°C before folding in 1,500 g of lightly whipped cream.


Chocolate ganache

  • Cream 730 g
  • Invert sugar 90 g
  • Maldon salt 5 g
  • Couverture Caraïbe 66% (Valrhona) 460 g
  • Couverture Jivara Lactee 40% (Valrhona) 180 g
  • Morello cherry puree (Capfruit) 66 g

Boil cream with invert sugar and salt. Pour onto chocolates and emulsify with a hand
blender. Finish with Morello cherry puree.


Kirsch cream

  • Cream 1,170 g
  • Couverture Ivoire 35% (Valrhona) 410 g
  • Kirsch 45% alcohol 40 g
  • Gelatin leaves 12 g

Boil cream, add gelatin and pour onto chocolate to emulsify. Cool and add alcohol. Refrigerate overnight before use. Whip to chantilly consistency and pipe with a St Honore tip.


Assembly

  • Sponge 1.5 cm thick
  • Morello cherry Jelly 1,300 g per frame
  • Low fat cherry mousse 1,500 g
  • Sponge 1.5 cm thick
  • Chocolate mousse 2,800 g per frame
  • Sponge 1.5 cm thick
  • Ganache 1,500 g per frame

Soaking syrup

  • Morello cherry puree 1,500 g
  • 30°Baume syrup 2,000 g
  • Kirsch 200 g

Boil puree and syrup. Cool before adding kirsch.


Chocolard Pumpkin macaron

Hazelnut almond macaron

  • Roasted hazelnut powder (Grand Noyer) 170 g
  • Almond powder 470 g
  • Icing sugar 530 g
  • Egg whites 200 g
  • Water 130 g
  • Caster sugar 470 g
  • Egg whites 200 g

Mix the almond powder, hazelnut powder and the icing sugar
in a mixing bowl. Add the egg whites and create a batter. Boil water and sugar to 118°C and pour onto the pre-whipped egg whites without stopping the mixer. Cool the mixture to approximately 50°C. The egg whites must be firm enough to create a firm peak. Fold the meringue 3 times into the previous batter. Now you need to macaronner (a French word to describe when you fold the macaron batter, lightly knocking back the volume). This step in very important, the secret to creating perfect feet on your macarons after baking. To do this you will need to fold the mass slightly knocking back the volume with a rubber spatula. Continue until the batter is smooth, shiny and forms a ribbon. Pipe the batter with a #12 tip onto trays covered with baking paper and leave to crust for at least one hour. Preheat the fan forced oven with the vent opened at 150°C. Bake with double trays for 16 minutes depending on the oven.


Chocolard ganache

  • Cream 35% fat 550 g
  • Smoked pork belly from Giles Verot 200 g
  • Dark chocolate from Madagascar 62% (Valrhona) 500 g
  • Inverted sugar 50 g
  • Salted butter 175 g

Boil cream and pork belly, take off the heat and infuse for a minimum of 2 hours. Strain and weigh up 500 g of infused cream, emulsify the hot infusion onro melted chocolate, add inverted sugar, butter and mix well with the hand mixer. Wrap with cling film directly onto the surface of the ganache. Leave to pre-crystalise
at room temperature.


Runny pumpkin centre

  • Pumpkin cooked in water 400 g
  • Citric acid 2 g
  • Neutral glaze Absolu Cristal (Valrhona) 600 g

Emulsify all of the ingredients with a hand mixer and store
in a piping bag.


Finishing & decoration

Fill half of the shells with chocolard ganache with a #10 tip, piping
a ring which will be filled with the runny. Leave to set in the fridge
and leave to mature 2 days before tasting.


Choux pastry line up

SHORTBREAD

  • Butter 600 g
  • Flour 1,000 g
  • Icing sugar 370 g
  • Almond powder 120 g
  • Salt 20 g
  • Eggs 200 g
  • Lemon zests 5

Mix the butter, flour, icing sugar, almond powder, salt and zests. Finish with the eggs. Roll out to 2 mm thick and cut bands 3.5 cm x 18 cm. Bake at 145°C for 12 minutes. Brush with egg yolks and continue to bake for 10 minutes more.


CHOUX PASTRY

For approx 150 choux.

  • Water 500 g
  • Milk 500 g
  • Butter 435 g
  • Salt 15 g
  • Caster sugar 12 g
  • Flour 570 g
  • Eggs 1,000 g

Boil water, milk, butter, salt and the sugar. Add the sifted flour and mix to create a homogeneous mixture. On the heat dry out the batter and in a mixer gradually add the eggs. Rdctify if needed. Pipe. Bake at 160°C for 35 minutes.


VANILLA JELLY

500 g/frame

  • Water 500 g
  • Inverted sugar 50 g
  • Caster sugar 60 g
  • Vanilla 4 g
  • Agar-agar 3 g
  • Gelatin 3 g
  • Cold water 18 g

Boil all the ingredients except for the gelatin. Add the soaked gelatin Pour onto a tray lined with a Silpat®. In this recipe it is possible to change the water by strawberry juice, coffee, orange juice and cocoa.


FILLING FLAVOURS

• Vanilla chantilly
• Citrus cream
• Chocolate cream
• Coffee chantilly
• Strawberry cream

Place a filled choux onto the shortbread bands.


Citrus cake

Recipe for 12 cakes,18 cm
long/6 cm high.

LEMON SPONGE

  • Quantity for 4 sheets of 1200 g
  • Eggs 1100 g
  • Caster sugar 1520 g
  • Salt 6 g
  • Cream 660 g
  • Flour 1190 g
  • Baking powder 20 g
  • Lemon zests 10 g
  • Clarified butter 370 g

Mix all the ingredients together except the butter. Add the butter melted at 45°C and bake
at 170°C for 10 minutes.


ORANGE CONFIT

  • 500 g per layer
  • Blanched oranges 1000 g
  • Glucose 70 g
  • Inverted sugar 270 g
  • Caster sugar 230 g
  • Pectin NH 23 g
  • Cointreau as needed

Blanche the oranges 5 times in salted boiling water, changing the water each time. Mix the blanched oranges and add the sugar and pectin. Boil add the cointreau and set aside.


CIGARETTE PASTE

  • Butter 200 g
  • Egg whites 200 g
  • Icing sugar 200 g
  • Flour 200 g
  • Egg yellow /orange colorant as needed

Melt the butter and add the icing sugar, flour and finish with the egg whites and the colorant. Spread the cigarette paste onto a Silpat® and freeze before spreading a layer of sponge on the top.


DECORATION

• Marzipan 50%
• Gold luster dust


FINISHING

Spread the orange confit onto the lemon sponge and repeat the process another 3 times. Finish with the sponge with the cigarette dough printed on the top, freeze the cakes before cutting. Cover each cake with a piece of rolled out a marzipan with a quilt finished structured sheet, brush with gold luster dust diluted with Cointreau.


Constellation tart

Recipe for 22 tarts, Ø 7 cm diameter.

Coconut-ginger sponge

16 g sponge Ø 6 cm diameter.

  • Almond powder 120 g
  • Icing sugar 120 g
  • Egg whites 33 g
  • Potato starch 9 g
  • Desiccated coconut 60 g
  • Eggs 120 g
  • Egg whites 38 g
  • Caster sugar 15 g
  • Butter 82% fat 85 g
  • Fresh ginger 30 g
  • Lemon zest 2 g

Mix almond powder with icing sugar in a food processor. Add potato starch, eggs, finely grated ginger, lemon zests, egg whites and emulsify. Fold in desiccated coconut, and whip egg whites, and fold into previous mixture with melted butter. Spread onto a 35 x 25 cm silicon mat. Bake at 160°C for 12 minutes.


Red fruit-yuzu compote

15 g compote for Ø 6 cm diameter insert.

  • Water 18 g
  • Caster sugar 55 g
  • Vanilla bean 1 g
  • Raspberry puree 70 g
  • Lemon puree 8 g
  • Yuzu puree 50 g
  • Vanilla liquid 4 g
  • Pectin 325 NH 3 g
  • Xanthan gum 2 g
  • Caster sugar 2.5 g
  • Raspberries 174 g
  • Cherries 174 g

Cook water and sugar to 125°C, stop cooking with raspberry puree and cook to 105°C. Pour onto raspberries, cherries and add scraped vanilla, lemon juice, liquid vanilla and yuzu puree. Add sugar mixed with xanthan gum and pectin and boil. Pipe onto coconut ginger sponge.


Pistachio mousse

18-20 g mousse for Ø 7 cm diameter moulds.

  • Full cream milk 100 g
  • Cream UHT 35% fat 100 g
  • Egg yolks 40 g
  • Caster sugar 30 g
  • Gelatin leaves, gold 6 g
  • Cream UHT 35% fat 250 g
  • Pistachio paste 70 g

Boil milk with 100 g cream and pour onto egg yolks and sugar. Pour back into saucepan and cook to 82°C (crème anglaise). Add pistachio paste and soaked gelatin. Cool to 35°C before folding lightly whipped cream.


Almond-pistachio shortbread

Recipe for 22 bases Ø 9 cm and 22 perforated discs Ø 9 cm.

  • Butter 82% fat 374 g
  • Icing sugar 240 g
  • Eggs 132 g
  • Egg yolks 52 g
  • Flour 612 g
  • Almond powder 50 g
  • Pistachio powder 56 g
  • Salt 4 g

Mix fl our, salt and butter in a mixing bowl with a paddle. Add icing sugar, pistachio and almond powder and finish with the eggs. Refrigerate, wrapped in cling film. Bake at 150°C for 12 minutes.


Pistachio glaze

  • Pistachio praline 300 g
  • Cream UHT 35% fat 150 g
  • Neutral glaze 450 g
  • Water 50 g
  • Gelatin leaf, gold 8 g

Add hot cream to pistachio praline. Heat neutral glaze with water and add soaked gelatin. Pour onto cream/pistachio praline. Blend with a hand blender and use at 40°C.


Bronte praline pistachio praline balls

Recipe for 22 balls at 10 g.

  • Pistachio praline 300 g

Pipe balls of pistachio praline into a half sphere mould. Freeze.


Vegetable jelly

  • Water 420 g
  • Vegetable jelly 25 g
  • Caster sugar 80 g
  • Gold powder 0.5 g

Boil water, sugar and vegetable gelatin. Add gold powder and dip balls of frozen pistachio praline.


Exodus

Roll cake sponge

(For 1 tray)

  • Egg yolks 160 g
  • Caster sugar 40 g
  • Corn starch. 85 g
  • Butter 20 g
  • Milk 40 g
  • Egg whites 160 g
  • Caster sugar 85 g

Whip egg yolks and 40 g sugar together for 10 minutes on 4th speed. Heat to 80°C the butter and milk. Whip egg whites and gradually add 85 g sugar. Fold into egg yolk mixture and fold in sifted starch and heated butter/milk. Weigh 550 g per tray and bake at 220°C in a fan forced oven for 8 minutes with the vent closed.


Roasted pineapples

(For 1 frame)

  • Pineapples in syrup 2 tins
  • Caster sugar 240 g
  • Vanilla paste 3 g
  • Water 320 g
  • Banana puree 120 g
  • Passion fruit puree 120 g
  • Lime juice 65 g

Lime zest (at the end)...2 pieces Cut pineapples into cubes. Make a dry caramel with sugar and add vanilla paste. Stop cooking with hot liquids (water, purees and juice). Add pineapples and roast in an oven (3 x 15 minutes at 200°C), adding syrup from the cooking at each interval. Boil everything with the zests and leave overnight. The following day strain and use.


Mango passion fruit cream

(For 1 frame)

  • Pineapples in syrup 800 g
  • Mango puree 355 g
  • Passion fruit puree 222 g
  • Lime zest 1 piece
  • Lime juice 20 g
  • Eggs 520 g
  • Gelatin powder 9 g
  • Water (for gelatin) 54 g
  • Butter 250 g
  • Egg whites (45 g fresh egg whites 45 g pasturised egg whites)
  • Glucose powder 40 g
  • Caster sugar 20 g

Strain pineapples. Heat purees, zests, eggs and egg yolks to 80°C, cool to 60°C before adding gelatin. Cool to 40°C and add butter before blending with a hand mixer. Heat egg whites to 60°C onto gas in mixing bowl and whip in mixer, heating with a blow torch for 2 minutes. Use at 50°C. Smoothen the cream with pineapples and fold in meringue at 50°C, use immediately.


Milk chocolate tropical cream

(For 1 frame)

  • Caster sugar 300 g
  • Glucose DE 40 50 g
  • Butter 135 g
  • Milk 150 g
  • Cream 400 g
  • Lime zests 3 pieces
  • Milk chocolate 850 g
  • Gelatin powder 5 g
  • Water (for gelatin) 30 g
  • Mango puree 180 g
  • Passion fruit puree 90 g
  • Banana puree 90 g

Make a dry caramel with glucose and sugar. Boil milk, butter, cream and zests and stop the caramel with the hot mixture. Strain onto chocolate and cool to 60°C before adding gelatin. Heat purees to 60°C and blend with a hand mixer. Pipe with a N°11 tip.


Mango passion fruit jelly

  • Mango puree 240 g
  • Passion fruit puree 240 g
  • Pear puree 240 g
  • Caster sugar 92 g
  • Pectin NH 5 g
  • Gelatin powder 8 g
  • Water (for gelatin) 48 g

Heat purees to 40°C and add sugar mixed with pectin. Boil and cool to 60°C before adding gelatin. Wrap directly onto surface with cling film and refrigerate. Pipe with a N°5 tip (600 g on the inside and 100 g on top).


Vanilla chantilly

  • Cream 500 g
  • Glucose DE 60 50 g
  • Vanilla paste 3 g
  • White chocolate blanc satin (Cacao Barry) 500 g
  • Crème (2) 750 g
  • Mascarpone 350 g

Boil 500 g cream, glucose and infuse the vanilla paste for 15 minutes. Melt chocolate to 40°C. Strain infusion onto melted chocolate and blend with a hand mixer. Add mascarpone and 750 g cream and continue to mix. Refrigerate overnight before use. Pipe with a N°11 tip.


Lime meringues

  • Fresh egg whites 100 g
  • Caster sugar 200 g
  • Caster sugar 50 g
  • Lemon zest 1/2 piece
  • Green luster dust 1 g

Heat egg whites with 200 g sugar to 60°C in mixing bowl on the gas and whip in mixer. Pipe at 40°C onto Silpats® with a N° 5 tip and sprinkle with mixture of 50 g sugar, lime zest and green luster dust. Heat oven to 180°C, turn off and place meringues. Leave to dry out, turn back on oven to 70°C if needed.


Féminine

Pistachio crème pâtissière

  • Milk 500 g
  • Pistachio paste 50 g
  • Egg yolks 130 g
  • Caster sugar 200 g
  • Custard powder 25 g
  • Flour 25 g

Infuse the pistachio paste into the milk. Boil and mix the egg yolks, sugar, custard powder and flour. Boil for 1 minute.


Butter cream

  • Egg yolks 125 g
  • Caster sugar 65 g
  • Butter 750 g
  • Water 20 g

Cook the water and the sugar to 121°C and pour onto the whipped egg yolks. At 50°C place the butter cut into cubes and leave to whip for 10 minutes.


Pistachio mousseline

Mix the butter cream with the pistachio crème pâtissière.


Joconde sponge

  • Eggs 200 g
  • Caster sugar 150 g
  • Almond powder 150 g
  • Flour 40 g
  • Egg whites 130 g
  • Caster sugar 30 g
  • Melted butter 30 g

Whip the eggs with the 150 g sugar. Once whipped, place the batter into a bowl and whip the egg whites and the 30 g sugar. Fold in the premixed almond powder and flour into the meringue, finishing with the whipped egg mixture and fold in the melted butter. Spread onto 40 x 60 cm trays and bake at 170°C for 12 minutes.


Strawberry insert

Strawberry Sauce

  • Strawberry puree 400 g
  • Caster sugar 40 g
  • Corn starch 16 g
  • Neutral glaze 50 g
  • Pectin NH 4 g

Heat the puree and add the sugar mixed with the pectin. Boil and add the starch. Boil for 1 minute and finish by adding the neutral glaze.


Strawberries

  • Strawberry brunoise 200 g
  • Strawberry sauce 500 g

Mix together the brunoise and strawberry sauce. Pour into 1 cm high frames and blast freeze. Place the joconde sponge onto each side of the strawberry insert.


Red glaze

  • Cream 130 g
  • Neutral glaze 150 g
  • Water 985 g
  • Gelatin 21 g
  • Caster sugar 230 g
  • Glucose 230 g
  • Cocoa butter 55 g
  • Red water based colorant 3 g

Heat the cream, neutral glaze, glucose and the sugar. Melt the cocoa butter, soak the gelatin in water. Mix together at 50°C and finish with the colorant.


Shortbread

  • Butter 120 g
  • Salt 2 g
  • Almond powder 30 g
  • Icing sugar 80 g
  • Eggs 50 g
  • Flour 225 g

Rub together the butter, salt, Icing sugar, almond powder and flour. Add the eggs. Roll out rectangles of 4 cm by 20 cm. Bake at 160°C for 8 minutes.


Finishing of the fraisier

To make the mousseline cream, mix the butter cream and the crème pâtissière. It needs to be runny enough to be able to go into all of the corners of the mold. Cut a strawberry insert 16 cm x 2 cm. Place 2/3 into the mold and cover with mousseline cream, blast freeze. Glaze with the red glaze and finish with chopped pistachios on top of the fraisier.


Chocolate hand bag

Melt 1 kg of white chocolate. Temper and spread the chocolate 5 mm thick and cut 2 rectangles 15 cm x 28 cm. Cut rectangles 28 cm x 6 cm. Cut 2 different sizes with dough cutters. After the chocolate has crystallised stick them all together.


Modeling chocolate

  • Dark chocolate 300 g
  • Glucose 200 g

Melt the chocolate and add the glucose to create a dough. Roll 1 cm diameter stems, 10 cm long. Brush with ruby powder and stick onto two 2 cm discs, brushed in ruby powder. Stick the strap onto the hand bag and then stick a disc onto the sides of the strap.


Decoration

Finish with gold leaf onto the fraisier.


HONEY FLOWER

PEARS POACHED IN CARAMEL

  • Caramel Syrup
  • Caster sugar 190 g
  • Water 75 g
  • Hot water 375 g
  • Comice pear 1

Cook the water and sugar in a saucepan to 190°C. At the same time, peel the pear and cut it into 10 identical pieces. Stop the cooking of the caramel with the hot water and reboil the caramel. Add the pear pieces and cover in cling wrap. Leave to cool at room
temperature and store in the fridge for 12 hours.


HONEY CREAM

  • Cream 250 g
  • Egg yolks 90 g
  • Mountain flower honey 100 g
  • Gelatin leaves(200 bloom) 3 g
  • Cream 50 g

Soak the gelatin leaves and boil the cream. Whiten the honey with the egg yolks. Make a crème anglaise and add the strained gelatin. Mix and cool. When the cream starts to jellify, smoothen with a whisk and fold in the whipped cream.


SOFT HONEY SPONGE

  • Eggs 60 g
  • Caster sugar 30 g
  • Flower honey 25 g
  • Almond powder 25 g
  • Flour 45 g
  • Sunflower oil 65 g
  • Egg whites 90 g
  • Caster sugar 30 g
  • Lemon zest ½

Sift the flour and almond powder. Whip the eggsn honey and 1/2 of the lemon zest with the sugar in a mixer on top speed for 5 minutes. Set aside in a stainless steel bowl
and fold in the oil. Whip the egg whites with the sugar to create a French meringue. Fold half of the French meringue into the pâte à bombe. Folding the sifted powders and finishing with the rest of the egg whites. Spred to 5 mm thick and bake at 175°C for 8 minutes in a fan forced oven. Out of the oven place onto a rack.


VANILLA BAVARIAN

  • Milk 175 g
  • Bourbon vanilla bean 1
  • Egg yolks 50 g
  • Caster sugar 35 g
  • Gelatin leaves (200 bloom) 4 g
  • Whipped cream 190 g

Soak the gelatin leaves. Boil the milk and vanilla beans. Make a crème anglaise and add
the gelatin leaves. Mix and leave to cool. At 25-30°C fold in the whipped cream.


HONEY CRUNCH

  • Butter 35 g
  • Flower honey 15 g
  • Caster sugar 45 g
  • Pectin NH 1 g

Mix the sugar with the pectin. Melt the butter with the honey. Mix and gradually add the sugar/ pectin. Boil and roll out in between two baking sheets (thin). Store in the freezer. Take off the one of the sheets and bake at 170°C until a nice golden colour. Store in a dry place.


CRUNCH

  • Milk chocolate Valrhona Jivara lactée 40% 60 g
  • Almond praline Valrhona 55 % 50 g
  • Crisp wafers Valrhona 30 g
  • Honey crunch 30 g

Melt the milk chocolate without going over 35°C, add the almond praline. Mix and add the other ingredients. Spread to 2 mm thick. Mix the ecats d’or and the crushed honey crunch. Cut with the same molds used for the inserts and store in the freezer.


WHITE GLAZE

  • White chocolate Ivoire Valhrona 300 g
  • Gelatin leaves 7 g
  • Milk 115 g
  • Cream 115 g
  • 30° baume syrup 170 g

Soak the gelatin leaves. Boil the milk and syrup. Off the heat add the chocolate and stir until the chocolate is melted. Cook the mixture to 104°C. Cool to 70°C and add the soaked gelatin. Pour the glaze into a high container and mix with a hand mixer. Wrap with cling wrap directly on the surface. Use at 25°C.


In Love

Raspberry compote

  • Raspberry puree 500 g
  • Raspberries 500 g
  • Caster sugar 375 g
  • Lemon juice 5 g

Cook raspberries, puree and sugar to 105°C, after cooking take off the heat and add the lemon juice.


Raspberry jelly

  • Raspberry puree 300 g
  • Agar-agar 3.5 g
  • Caster sugar 10 g

Boil the raspberry puree with half of the sugar and add the other half of sugar and the agar-agar, reboil and pour into 350 g onto stainless steel trays. Leave to cool and cut 3 cm x 15 cm rectangles.


Coconut and white chocolate cream

  • Coconut puree 250 g
  • Egg yolks 50 g
  • Caster sugar 60 g
  • Gelatin 8 g
  • Mascarpone 250 g
  • Cream 250 g

Make a anglaise with the coconut puree, add the soaked gelatin and cool to 30°C, fold in the whipped cream and mascarpone. Pour into cylinders 3,5 cm x 12 cm and add the raspberry insert. Leave in the blast freezer for 4 hours, before unmolding and dipping in white chocolate and rolling in grated coconut.


White chocolate for tempering

  • White chocolate 300 g
  • Cocoa butter 200 g

Chocolate heart

  • Chocolate mass (for 10 hearts) 1 kg

Spread the tempered chocolate onto a guitar sheet and cut hearts with a cutter, cut the insides of the hearts with a smaller cutter so that the cylinder can be inserted through. Make a second guitar sheet and cut rectangles 3 x 12 cm. Stick the three hearts onto
the rectangles and slide in the cylinder.


Decoration

• Fresh raspberries
• Silver leaf
• Neutral glaze
• Grated coconut


Irish baba

For 20 individual babas.


Baba dough

  • Flour 250 g
  • Eggs 100 g
  • Egg yolks 25 g
  • Full cream milk 100 g
  • Salt 5 g
  • Caster sugar 20 g
  • Fresh yeast 10 g
  • Brown butter (beurre noisette) 50 g

Dissolve yeast in warmed milk. Place all remaining ingredients into mixer (except butter). On low speed mix until a dough forms. Leave to mix and add beurre noisette. Mould in silicon spheres. Leave to prove for 45 minutes and bake at 160°C for 20 minutes. Unmould and leave to cool.


Soaking syrup

  • Coffee 1,000 g
  • Caster sugar 500 g
  • Whisky 200 g

Make a strong coffee. Place into a saucepan with sugar and heat (without boiling). Add whisky (preferably of Irish origin). Take off heat and soak babas.


Cream infusion

  • Milk 500 g
  • Coffee beans, Arabica 30 g
  • Egg yolks 100 g
  • Caster sugar 125 g
  • Custard powder 45 g
  • Butter 75 g
  • Milk chocolate 40% 50 g

Boil milk with coffee. Cover and leave to infuse for 10 minutes. Strain and weigh milk, adjusting for 500 g milk if required. Boil and pour onto egg yolks mixed with sugar and custard powder. Reboil and add butter and milk chocolate. Emulsify.


Chantilly

  • Cream 35% fat 500 g
  • Caster sugar 40 g
  • Vanilla bean 1 piece

Make a chantilly, whipping all ingredients together.


Assembly

Pipe the infused cream onto a soaked baba. Pipe around the edges and place a half dark chocolate sphere, filled with infused cream. Place a company logo and a whisky dropper.


Lemon kalamansi cake with marshmallo and shortbread


Lemon Cake

  • Eggs 250g
  • Caster sugar 350g
  • Sour cream 150g
  • Flour 270g
  • Baking powder 5g
  • Salt 0.5g
  • Lemon zests Q.S
  • Clarified butter 100g

Mix eggs and sugar. Add sour cream and the powders, and then the zests. Mix well and finish with the clarified butter. Pour until half way a rectangular cold and bake 60 minutes at 150°C.


Kalamansi Jelly

  • Kalamansi puree 440g
  • Mandarin puree 200g
  • Caster sugar 300g
  • Agar agar 22g

Mix dry ingredients and pour onto the purees. Boil and pour onto stainless steel trays (300g per tray).


Shortbread

  • Flour 120g
  • Butter 80g
  • Icing sugar 40g
  • Egg yolks 10g

For rolling

  • Eggs 30g
  • Caster sugar 40g

Mix all ingredients without over working the dough, roll into a 2.5 cm tube and set aside 1 hour in the fridge. Egg wash the tube and roll in caster sugar, cut 1cm thick discs and bake at 180°C.


Marshmallow without egg whites

  • Caster sugar 337g
  • Water 112g
  • 1re Inverted sugar 105g
  • Gelatin (200°bloom) 28g
  • 2e Inverted sugar 150g

Finition

  • Caster sugar 150g
  • Lime zests 3 pieces
  • Citric acid Q.S

Heat inverted sugar 1, water and sugar to 110°C pour onto inverted sugar 2, soaked gelatin and scraped vanilla bean. Whip in mixer until 45-50°C, pour into 1cm high frame with a greased guitar sheet. Leave to set and cut 3cm discs, enrobe with a mixture of sugar, lime zests and citric acid.


Decoration

  • Neutral glaze 100g
  • Lime zests 1 piece

Lemon orange cake with cream cheese frosting

Recipe for 6 cakes.

Lemon orange cake

  • Caster sugar 1,200 g
  • Eggs 900 g
  • Lemon zest 102 g
  • Sour cream 600 g
  • White rum 125 g
  • Salt ‘Fleur de sel’ 10 g
  • High gluten flour 1,050 g
  • Baking powder 36 g
  • Butter 400 g
  • Lemons, poached and chopped 150 g
  • Oranges, poached and chopped 150 g

Whip sugar and egg on mixer for 10 minutes. Add rum, salt, zests, poached lemons and oranges and cream. Fold in sifted flour and baking powder, finishing with melted butter.Weigh 800 g per 27 cm x 8 cm x 7.5 cm high tins. Bake at 180°C for 30/35 minutes, unmould out of the oven.


Lemon syrup

  • 30°Baume syrup 1 l
  • Lemon juice 600 g

Generously soak cakes with hot syrup and leave overnight in refrigerator.


Cream cheese icing

  • Softened butter 750 g
  • Philadelphia® cream cheese 1,500 g
  • Icing sugar 300 g

Whip ingredients in mixer.


Decoration

When a St Honore tip, decorate the tops of the cakes with glaze, add candied oranges and lemons on the top.


Marie-Galante

Recipe for 20 entremets, 16 cm diameter.

Hazelnut streusel

  • Butter 960 g
  • Raw sugar (cassonade) 480 g
  • Muscovado sugar 264 g
  • Roasted hazelnut powder 1,224 g
  • Salt "fleur de sel" 24 g
  • Flour 848 g

Mix all ingredients in mixer with a paddle attachment to form a dough. Press through a large sieve and blast freeze. Bake at 145°C for 16 minutes.


Reconstituted chocolate hazelnut shortbread

14 cm: 140 g insert.

  • Couverture Sur del Lago 72% (Domori) 612 g
  • Butter 144 g
  • Hazelnut paste (Chocolaterie de l’Opéra®) 571 g
  • Hazelnut praline 733 g
  • Baked hazelnut streusel 2,016 g
  • Roasted, peel and crushed hazelnuts 427 g

Mix melted butter with softened butter. Add hazelnut paste and praline. Add baked streusel and crushed hazelnuts. Spread 100 g into oval insert moulds. Blast freeze for assembly.


Hazelnut sponge

  • Egg whites 300 g
  • Egg yolks 360 g
  • Muscovado sugar 360 g
  • Honey 360 g
  • Brown butter (beurre noisette) 510 g
  • Hazelnut paste (Chocolaterie de l’Opéra®) 510 g
  • Icing sugar 390 g
  • Salt "fleur de sel" 8 g
  • Flour 510 g
  • Baking powder 24 g
  • Vanilla bean 12 pieces
  • Roasted hazelnut powder 1,200 g
  • Egg whites 1,200 g
  • Cream of tartar 12 g
  • Raw sugar (cassonade) 180 g

Whip egg whites with egg yolks, muscovado sugar and honey. Fold in sifted hazelnut powder, icing sugar, flour, baking powder and salt. Whip egg whites with brown sugar. Fold meringue into previous mixture and finish with beurre noisette and hazelnut paste. Spread onto a 60 x 40 cm tray lined with a Silpat®. Bake at 160°C for 8 minutes with an opened vent. Cool on wire racks out of the oven. Cut oval shaped inserts. Place in oval shaped rings for the inserts, blast freeze.


Vanilla moussse

14 cm: 100 g insert.

  • White chocolate 658 g
  • Cream 420 g
  • Vanilla bean 7 pieces
  • Gelatin mass 112 g
  • Cream 1,540 g
  • Egg yolks 385 g
  • Water 385 g
  • Glucose 52 g
  • Milk powder 143 g

Heat cream with cut and scraped vanilla bean. Cover and infuse. Boil and add gelatin mass, pour onto whipped white chocolate and emulsify with a hand blender. Heat egg yolks, water, glucose and milk powder without stopping until mixture reaches 75°C. Whip on mixer and at 30°C fold pate a bombe into lightly whipped cream, finishing with the ganache. Pour 100 g of mousse into oval rings into the frozen hazelnut sponge.


Chocolate mousse

14 cm: 188 g + 70 g per entremets

  • Couverture Manjari 64% (Valrhona) 3,702 g
  • Cream 5,830 g
  • Egg yolks 1,457 g
  • Water 1,457 g
  • Glucose 188 g
  • Milk powder 536 g

Melt couverture to 50°C. Heat egg yolks, water, glucose and milk powder without stopping until mixture reaches 75°C. Whip on mixer to cool. Fold ¼ cream into melted couverture to create a ganache, reheating if necessary. Fold pate a bombe and remaining whipped cream. Use immediately.


Dark chocolate glaze

  • Caster sugar 1,800 g
  • Water 1,750 g
  • Glucose 1,800 g
  • Sweetened condensed milk 1,200 g
  • Gelatin mass 720 g
  • Couverture Sur del Lago 72% (Domori) 1,800 g
  • Red colouring as needed

Boil sugar, water and glucose together (103°C). Pour onto condensed milk and gelatin mass. Pour onto couverture, emulsify with a hand blender and refrigerate. Use at 34°C.


Assembly

Line rings with acetate and place onto a stainless steel tray lined with a guitar sheet. Pour chocolate mousse and place vanilla-hazelnut sponge insert. Pour remaining mousse and finish with a hazelnut streusel crunch.


Finishing

Glaze entremets with dark glaze. Place streusel cubes, chocolate ribbons and gold leaf.


Menton lemonand and coconut tart


Shortbread

  • Flour 100 g
  • Butter 60 g
  • Icing sugar 40 g
  • Eggs 22 g
  • Almond powder 15 g
  • Salt 2 g
  • Vanilla powder 1 g

Mix with the paddle, butter and add all the dry ingredients to
make a sandy texture. Finish with the eggs until the dough
comes together. Roll out in between two baking sheets.


Lemon cream

  • Lemon juice 75 g
  • Caster sugar 162 g
  • Eggs 162 g
  • Butter 210 g
  • Gelatin leaves 3 g
  • Lemon zests 2 pieces

Cook like a pastry cream, eggs, sugar and lemon juice.
After cooking add gelatin, chinoise and add butter, zests
and mix well.


Lemon glaze

  • Lemon juice 30 g
  • Caster sugar 20 g
  • Water 154 g
  • NH Pectin 2 g
  • Glucose 20 g
  • Neutral glaze 280 g
  • Yellow gold colorant QS

Heat sifted lemon juice, water and glucose at 40°C. Gradually
add sugar mixed with pectin, and bring to the boil.
Add neutral glaze and colorant and mix well.


Light coconut cream

  • Coconut puree 120 g
  • Gelatin 4 g
  • Caster sugar 15 g
  • Eggs 85 g
  • Butter 30 g
  • Cream 150 g
  • Inverted sugar 5 g

Boil purée, inverted sugar and half of the sugar. Pour half of
the puree mixture onto eggs mixed with the other half of the
sugar, cook to 85°C.
Into the hot mixture add butter, gelatin and mix well. Cool
quickly and smoothen with a whisk. Fold in whipped cream.


Almond cream

  • Butter 100 g
  • Caster sugar 100 g
  • Almond powder 50 g
  • Hazelnut powder 50 g
  • Eggs 100 g

Soften butter with the paddle, add dry ingredients, and finish
by gradually adding the eggs.


Lemon jelly

  • Lemon juice 100 g
  • Gelatin 3 g
  • Caster sugar 20 g

Sift juice and boil half of the juice with the sugar, add gelatin
and mix. Fill small half sphere molds, freeze and unmold.


Mont-blanc

Recipe for 10 petits gâteaux.

Shortcrust pastry

  • Flour 150 g
  • Salted butter 112 g
  • Caster sugar 6 g
  • Salt 2 g
  • Egg yolk 20 g
  • Milk 15 g

Mix together the flour, salted butter, sugar and salt. When the mixture comes together without lumps of butter, add the egg yolk and the milk. Leave the dough to rest at least one hour. Ideally the dough should be rested overnight.


Almond cream

  • Butter 50 g
  • Caster sugar 50 g
  • Almond powder 50 g
  • Egg 50 g

Place the softened butter, sugar and almond powder into a mixing bowl. Whiten the mass
and add the egg, continuing to mix. Set aside.


Chestnut cream

  • Milk 65 g
  • Chestnut cream 200 g
  • Egg yolks 40 g
  • Corn starch 5 g
  • Butter 145 g

In a saucepan heat the milk and chestnut cream. Pour onto the egg yolks and corn starch. Reboil the mixture, off the heat add the butter. Smoothen and spread onto a tray to cool. Cover with cling film.


Chantilly

  • Cream 35% fat 90 g
  • Mascarpone 30 g
  • Caster sugar 10 g

Whip the cream, mascarpone and the sugar to a chantilly consistency.


Finishing and decoration

With the shortcrust dough, line 10 x 7 cm tart rings. Blind bake with baking beads in the centre at 150°C. Cool and fill with almond cream 3/4 up the sides. Bake at 140°C for 25 minutes. Cool and lightly soak with rum syrup. Place a couple of candied chestnut pieces on the surface of the tart before piping with chantilly a cone, perfectly from the centre. Freeze for a short period to harden the cone and pipe the chestnut cream with a vermicelli tip. Sift with icing sugar and decorate with candied chestnuts.


Mont-blanc

Recipe for 20 petits gâteaux.

Viennois shortbread

  • Butter 150 g
  • Icing sugar 60 g
  • Salt "fleur de sel" 2 g
  • Vanilla bean 1/2 piece
  • Egg whites 24 g
  • Flour 180 g

Mix butter, icing sugar, salt, and scraped vanilla bean in a mixing bowl with a paddle. Gradually add egg whites and flour. Refrigerate and roll out to 2 mm thick. Cut 7 cm discs and bake on a Fiberpain® at 160°C for 12 minutes.


Hazelnut sponge

  • Egg whites 50 g
  • Egg yolks 60 g
  • Muscovado sugar 60 g
  • Honey 60 g
  • Brown butter "Beurre noisette" 85 g
  • Hazelnut paste (Chocolaterie de l’Opéra) 85 g
  • Icing sugar 65 g
  • Salt "fleur de sel" 1 g
  • Flour 85 g
  • Baking powder 4 g
  • Vanilla bean 2 pieces
  • Roasted hazelnut powder 200 g
  • Egg whites 200 g
  • Cream of tartar 2 g
  • Brown sugar (cassonade) 30 g

Whip 50 g egg whites, yolks, muscovado sugar and honey. Fold in sifted hazelnut powder, icing sugar, flour, baking powder and salt. Whip 200 g egg whites, gradually adding cream of tartar and brown sugar. Fold meringue into previous mixture and finish with brown butter and hazelnut paste. Spread onto a Silpat® into a 60 x 40 cm frame and bake at 160°C for 8 minutes in a fan forced oven. Cool on a wire rack out of the oven. Cut 3.5 x 5 cm rectangles. Set aside for assembly.


Lime meringue shells

  • Egg whites 100 g
  • Icing sugar 200 g
  • Salt "fleur de sel" 2.5 g
  • Lime zest 1 piece

Heat egg whites over a bainmarie with icing sugar to 50°C, constantly whisking. Whip to cool on mixer. Add zest and salt. Pipe 3 cm balls with a N°13 tip. Bake at 80°C for approximately 1 hour. Spray with cocoa butter to isolate for the assembly.


Chestnut paste with armagnac

  • Chestnut paste 345 g
  • Chestnut cream 125 g
  • Vanilla bean 1 piece
  • Armagnac 25 g

Mix all ingredients together on a mixer with a paddle attachement.


Blueberry compote

  • Caster sugar 50 g
  • Water 14 g
  • Blueberry puree 22 g
  • Gelatin mass 19 g
  • Frozen blueberries 133 g
  • Lemon juice 16 g

Cook water and sugar to 125°C, stop cooking with hot puree, add gelatin mass and finish with frozen blueberries and lemon juice.


Vanilla chantilly

  • Cream 600 g
  • Mascarpone 100 g
  • Gelatin mass 18 g
  • Vanilla bean 2 pieces

Heat 1/3 cream with sugar and vanilla bean. Cover and infuse for 15 minutes. Strain and add gelatin mass, remaining crema and mascarpone. Emulsify with a hand blender and refrigerate for 12 hours before use.


Chestnut cream

  • Gelatin mass 15 g
  • Chestnut cream 70 g
  • Chestnut paste 140 g
  • Vanilla bean 2 pieces
  • Armagnac 15 g
  • Whipped cream 273 g

Heat chestnut cream to 17°C and add gelatin mass melted to 40°C. Soften chestnut paste with paddle in mixer and add Armagnac. Scrape well the sides and add chestnut cream. Heat to 22°C and mix to create a smooth texture. Whip cream with scraped vanilla bean. Fold into chestnut base and use immediately.


Milk chocolate spray mixture

  • Milk chocolate 600 g
  • Cocoa butter 400 g

Melt ingredients together to 40°C before spraying.


Assembly

Place a 3 cm acetate strip into 6 cm rings. Line edges with a band of hazelnut sponge. Fill interior with chestnut Armagnac mousse, sprinkle with candied chestnuts. Blast freeze. Fill with blueberry compote and blast freeze. Pipe vanilla chantilly into 4 cm half sphere Flexipan® Place citrus meringue balls and blast freeze.


Finishing

Lightly spray sponge base with milk chocolate spray. Place base onto Viennois shortbread. Place a half sphere of meringue/vanilla chantilly. Place gateau onto a turn table and pipe chestnut cream. Decorate with two dark chocolate stems and logo disc. Finish with a candied chestnut and gold leaf.


Montblanc Tart


Chestnut Mousse

  • Chestnut cream imbert 110 g
  • Chestnut paste imbert 110 g
  • Chestnut puree imbert 160 g
  • Rum 30 g
  • Candied chestnut pieces 30 g
  • Gelatin 4 leaves
  • Cream 520 g

Mix chestnut cream, chestnut paste, chestnut puree and rum. Heat 120 g cream, add gelatin and mix together with previous mixture. Whip 400 g cream and fold into cooled previous mixture adding candied chestnuts at the end.


Orange Chocolate Crunch

  • Cocoa powder 50 g
  • Flour 160 g
  • Salt ‘Fleur de sel’ 5 g
  • Caster sugar 200 g
  • Butter 141 g
  • Hazelnut powder 191 g
  • Dark chocolate gianduja Valhrona 251 g
  • Orange zests 20g

Soften butter and add sugar, hazelnut powder, cocoa powder, flour and salt. Roll out and bake at 160°C for 30 minutes. Leave to cool and with the paddle in a mixer add the melted Gianduja.


Orange mousse with candied oranges from saint sylvestre

Orange Segments

Make orange segments. Sprinkle them lightly with muscovado sugar.

Orange Jelly Mousse

  • Gelatin 8 leaves
  • Caster sugar 130 g
  • Orange juice 200 g
  • Candied oranges 80 g

Soak gelatin. Heat a small part of orange juice with sugar and gelatin. Leave in fridge for 12 hours minimum. Whisk slowly to create a mousse texture. Add the candied orange pieces. Pour onto a tray with sides and freeze, cut small discs that will be inserted into the chestnut mousse.


Chestnut glaze

  • Chestnut cream 500 g
  • Condensed milk 80 g
  • Gelatin 6 leaves

Soak gelatin, heat a small amount of condensed milk, add gelatin and mix with chestnut cream.


Chocolate shells

  • Optucam chocolate 1 kg

Temper the chocolate, mold into sphere molds, set aside and spray with chocolate.


Chocolate spray

  • Cocoa butter 100 g
  • Dark chocolate 80 g
  • Cocoa paste 40 g

Melt to 50°C and mix everything. Use at 35/37°C.


Finishing

Chesnut ball with cream in half spheres. In the middele add a orange mousse square, store in freezer and glaze. Make fin chocolate shells and place the bottom shell onto the crunch; place orange segments in the bottom. Place a chestnut ball in the middle and close with a shell on the top. For the decoration, a segment on the bottom and a crystalline on the shape of a tajine.


My beautiful christmas tree

Chocolate mousse

  • Milk 160 g
  • Cream 35% fat 160 g
  • Egg yolks 65 g
  • Caster sugar 30 g
  • Chocolate 63% 220 g
  • Whipped cream 35% fat 600 g

Make a crème anglaise and pour onto the chocolate to create an emulsion. Cool the chocolate mixture and fold in the lightly whipped cream.


Flourless chocolate sponge

  • Chocolate 63% 400 g
  • Butter 220 g
  • Egg yolks 200 g
  • Egg whites 400 g
  • Caster sugar 220 g
  • Cornstarch 40 g

Melt the chocolate and butter to 45°C, add the starch and egg yolks. Whip the egg whites
with the sugar and fold the two mixtures together. Spread 1,200 g per tray. Bake at 190°C
and once cooled cut rectangles of 50 cm long, by 6.5 cm wide for the base of the finishing.


Vanilla chantilly

  • Cream 35% fat 1,000 g
  • Icing sugar 60 g
  • Vanilla beans 2 pieces
  • Gelatin 5 leaves

Warm the cream to infuse the vanilla, add the icing sugar and finish with the gelatin. Leave to set for 12 hours in the refrigerator.


Praline crunch

  • Hazelnut praline 450 g
  • Hazelnut paste 150 g
  • Feuillantine 300 g
  • Milk chocolate 150 g

Melt the chocolate at 45°C and add the praline, hazelnut paste and fold in the feuilletine.
Spread out in between two baking sheets to have a regular thickness. Cut rectangles 50 cm by 6.5 cm.


Raspberry confit

  • Raspberry puree 400 g
  • Caster sugar 150 g

Cook the puree with the sugar to 105°C, set aside for the finishing.


Raspberry sphere

  • Raspberry puree 250 g
  • Gelatin 10 g
  • Cream 35% fat 190 g
  • Egg whites 75 g
  • Caster sugar 75 g

Boil the cream and puree and add the gelatin. Whip the egg whites with the sugar and fold into the previous mixture. Pour the mousse into 2.5 cm dome moulds. Once frozen,
stick them together.


Red glaze

  • Cream 130 g
  • Neutral glaze 150 g
  • Water 85 g
  • Gelatin 22 g
  • Caster sugar 230 g
  • Glucose 230 g
  • Cocoa butter 55 g
  • Red colorant as needed

Heat the cream, glaze, water and soaked gelatin to 45°C and add the sugar. Boil for 1 minute and pour onto the glucose, cocoa butter, the colorant and use the glaze at 30-23°C.


Green chocolate spray

  • Cocoa butter 250 g
  • White chocolate 250 g
  • Green colorant as needed

Heat all of the ingredients to 45°C and spray onto the Christmas trees and bands out of the freezer to have a nice velvet effect.

Dark hazelnut glaze with gold flakes

  • Couverture extra noir, chopped 400 g
  • Cream 35% fat 250 g
  • Neutral glaze 700 g
  • Gold leaf 5 leaves

Make a ganache with the chocolate and the cream and finish at 45°C with the neutral glaze. Add the gold leaves and mix with a hand mixer.


Finishing

Pour the chocolate mousse into log moulds. On the sponge spread the raspberry confit and pipe lengths of chantilly, placing fresh raspberries into the chantilly. Close with a second sponge and smoothen with the chocolate mousse, finishing with the crunch. After the log is frozen, pour the dark glaze on the top and place onto a cake board. Glaze the spheres with the red glaze and place onto the top of the glazed log.


Decoration

Spread tempered chocolate onto acetate sheets and cut pout two Christmas trees. Do not forget the two bands on the sides of the logs as well. After the chocolate has crystallised, place the elements in the freezer to be sprayed.


ODEON

Recipe for 1 entremets of 6 portions.

Dacquoise sponge

  • Whole almond powder 65 g
  • Icing sugar 50 g
  • Flour 10 g
  • Egg whites 70 g
  • Caster sugar 20 g

Whip the egg whites with the sugar to create a mousse texture. Fold in the dry ingredients with a rubber spatula. Pipe the sponge with a #10 tip in 16 cm discs. Bake at 180°C for approximately
12 minutes. Leave to cool.


Chocolate sponge

  • Almond marzipan 50% 25 g
  • Butter 30 g
  • Cocoa powder 10 g
  • Egg yolks 45 g
  • Dark chocolate couverture 15 g
  • Egg whites 35 g
  • Caster sugar 15 g

Mix the marzipan and the butter together, gradually add the egg yolks, the cocoa powder and the melted chocolate. Whip the egg whites with the sugar and fold into the previous mixture. Pipe the sponge with a #10 tip in 16 cm discs. Bake at 180°C for approximately 15 minutes. Leave to cool.


Vanilla cream

  • Cream 35% fat 200 g
  • Vanilla bean 1/3 piece
  • Caster sugar 30 g
  • Egg yolks 50 g
  • Powdered gelatin (200 bloom) 1 g
  • Water (for gelatin) 5 g

Mix the gelatin with the water for a minimum of 20 minutes before use. Heat the cream with the cut a scraped vanilla bean. Mix the egg yolks with the sugar and pour the hot cream onto the egg yolks mixture. Cook to 82°C as for a crème anglaise. Add the gelatin and leave to cool to 25°C (in the refrigerator). Pour onto 16 cm rings with the chocolate sponge on the bottom. Blast freeze.


Dark chocolate 69% mousse

  • Water 30 g
  • Caster sugar 30 g
  • Egg yolks 55 g
  • Dark chocolate 69% 133 g
  • Cream 35% fat 190 g

On a bain-marie, poach the egg yolks, the sugar and water to 80°C. Whip on the mixer to cool. Melt the chocolate to 50°C and lightly whip the cream. Fold the whipped cream into the chocolate and finish with the pâte à bombe.


Bubble glaze

  • Cream 35% fat 125 g
  • Glucose 200 g
  • White chocolate 250 g
  • Belnap® neutral glaze 250 g
  • Grape seed oil 225 g

Boil the cream, glucose and the neutral glaze. Put onto the chocolate, add the oil and mix with a hang mixer. Set aside.


Chocolate glaze

  • Caster sugar 777.6 g
  • Water 324 g
  • Cream 35% fat 576 g
  • Glucose 288 g
  • Cocoa powder 216 g
  • Inverted sugar 86.4 g
  • Fish gelatin 27.54 g
  • Water (for gelatin) 183.6 g

Cook the sugar with the 324 g of water to 116°C. Heat the cream and glucose to 40°C, add the cocoa powder and mix with a hand mixer. Stop the cooking of the syrup with the cocoa cream. Add the inverted sugar and then the gelatin.


Finishing

Using an 18 cm ring make an entremets. Place the ring onto a tray with baking paper and place an acetate on the inside of the ring (to help with turning out the ring). Pour chocolate mousse half way up the ring and place the insert (chocolate sponge onto the mousse). Add a little more mousse and place the dacquosie sponge on the top. Place into the freezer for 3 hours. Make sure the entremets is well frozen before turning out the mould.


Decoration

Turn out the entremets, do not forget to take off the acetate. Place the entremets onto a wire rack, placing a tray on the bottom so that the excessive glaze will be collected. Pour the glaze onto the entremets, taking of the excess with an offset spatula. Place the entremets onto a cake board. Leave to defrost in the fridge the day before of leave outside for 3 hours at room temperature if you are in a hurry.


Paris-Brest

For 24 portions.

Shortbread

  • Butter 250 g
  • Caster sugar 125 g
  • Flour 350 g
  • Vanilla beans 1 piece

Mix butter, sugar and scraped vanilla bean. Add flour and stop mixing when the mixture comes together. Refigerate for 24 hours. Roll out to 2 mm thick and cut 65 mm discs. Bake at 180°C for 12 minutes.


Crunch (for choux)

  • Butter 75 g
  • Caster sugar 95 g
  • Flour 95 g

Mix all ingredients together. Roll out in between two sheets of baking paper to 1 mm thick. Freeze and cut discs. Place onto choux before baking.


Choux pastry

  • Milk 500 g
  • Butter 250 g
  • Flour 250 g
  • Eggs 6 pieces
  • Egg yolks 2 pieces

Boil milk, butter and pour onto sifted flour. Mix with paddle in a mixer and cool to 50°C, before gradually adding eggs. Pipe onto a greased baking tray. Bake at 180°C for 25 minutes.


Home-made 70% hazelnut praline

  • Hazelnuts 1,000 g
  • Caster sugar 300 g
  • Water 100 g

Roast hazelnuts at 180°C for 12 minutes. Cook caramel with water and sugar. Cool and mix in a food processor to obtain a grainy praline.


Caramelised hazelnuts

  • Chopped hazelnuts 190 g
  • Caster sugar 75 g
  • Water 15 g

Cook sugar and water to 110°C, add hazelnuts and stir without stopping. Caramelise hazelnuts on low heat.


Liquid praline

  • Home-made 70% hazelnut praline 250 g
  • Cream 250 g

Mix the two ingredients together with a hand mixer and pour into dome silicon moulds. Freeze.


Hazelnut mousse

  • Milk 1,000 g
  • Egg yolks 200 g
  • Gelatin 45 g
  • Water (for gelatin) 225 g
  • Home-made 70% hazelnut praline 500 g
  • Whipped cream 1,500 g

Cook a creme anglaise with milk and egg yolks to 82°C. Strain onto gelatin, cool before folding in lightly whipped cream. Pour into dome moulds and place praline dome insert, add crushed caramelised hazelnuts.


Hazelnut chantilly

  • Cream 150 g
  • Home-made 70% hazelnut praline 150 g
  • Gelatin 10 g
  • Water (for gelatin) 50 g
  • Cream 600 g

Heat 150 g cream with praline, add gelatin. Mix in the rest of the cream with a hand mixer. Refrigerate for 24 hours before whipping to finish the choux.


Glaze

  • Water 75 g
  • Caster sugar 180 g
  • Glucose 180 g
  • Cream 90 g
  • Gelatin 15 g
  • Water (for gelatin) 75 g
  • White chocolate 180 g

Boil water, sugar, glucose and cream. Pour onto chocolate and gelatin. Use at 28°C.


Assembly

Glaze hazelnut mousse and place onto a shortbread disc. Decorate with a milk chocolate crown, place on the top a choux filled with hazelnut chantilly.


Pear-blackcurrant-chestnut Mont-blanc

Chestnut chantilly

  • Cream 35% fat, UHT 267 g
  • Mascarpone 267 g
  • Chestnut cream 200 g
  • Chestnut paste 267 g

Mix in a robot-coupe and refrigerate. Whip the following day.


Pear blackcurrant coulis

  • Blackcurrant puree 655 g
  • Pear, comice 80/85 655 g
  • Glucose 218 g
  • Pectin NH 33 g
  • Caster sugar 109 g
  • Lemon juice 131 g

Book diced pears in puree. Add sugar + pectin and boil. Add lemon juice and pour 1,800 g into a tray with sides.


Chesnut mousse

  • Chestnut paste 414 g
  • Chestnut cream 414 g
  • Chestnut puree 414 g
  • Cream 35% fat, UHT 264 g
  • Gelatin mass 62 g
  • Whisky 53 g
  • Cream 35% fat, UHT 880 g

Boil 264 g cream and add gelatine. Pour onto chestnut cream, paste and whisky. Blend and cool to 35°C before folding in the lightly whipped cream. Pour 2,500 g into a tray with sides.


Speculoos shortbread

  • Butter 1 g
  • Icing sugar 394 g
  • Salt 129 g
  • Fresh egg yolk 8 g
  • Flour 14 g
  • Potato starch 358 g
  • Cinnamon powder 72 g
  • Orange zest 24 g

Mix all ingredients with a paddle. Roll out to 2.5 mm and cut mountain shapes.


Assembly

Cut shortbreads in mountain shapes and bake at 160°C for 17 minutes, cool. Cut mousse/coulis in 7 cm x 7 cm triangles. Place the shortbreads on each side, sticking them with chantilly cream. On the sides pipe chantilly with a star tip. Decorate with candied chestnut pieces, blackcurrants and nonmelting icing sugar.


Pink grapefruit and raspberry

For 6 portions.

Meringue

  • Egg whites 150 g
  • Caster sugar 215 g
  • Corn starch 15 g
  • White vinegar 1 teaspoon
  • Pinch of salt 1

Mix egg whites with sugar, starch and whisk for 8 minutes on 6-8 speed. Add vinegar and pinch of salt. Whisk for 1 minute on top speed. Pipe a first disc of 22 cm with a n°10 star tip. Cut a piping bad at the end in a shape of a St Honoré tip and pipe around the disc following the curve of the disc. Bake at 100°C for 1h45 (fan 10, opened vent). Take out of oven and leave to cool.


Chantilly cream

  • Cream 35% fat 150 g
  • Mascarpone 20 g

Timut pepper....couple of pieces Heat a third of cream with crushed pepper. Wrap and leave to infuse in the refrigerator. The following day, strain pepper, add 2/3 cream and mascarpone. Whip together until firm. Set aside in the refrigerator for the finishing.


Decoration

  • Small pink grapefruit 1 piece
  • Punnet raspberries 1 piece
  • Lychees 100 g

Assembly

Fill meringue with cream and add pink grapefruits, lychees and raspberries onto the cream. Refrigerate until tasting.


Praline yuzu entremets

For 20 portions. 1 log mould, PCB by Yann Brys.


Shortbread

  • Roasted flour 200 g
  • Icing sugar 50 g
  • Fine salt 1 g
  • Butter 100 g
  • Egg yolks 25 g
  • Water 8 g

Rub the butter with dry ingredients. Add egg yolks with water and combine. Roll out to 3 mm thick between two sheets of baking paper, refrigerate. Bake at 160°C for 7 to 8 minutes. Cool and cut shapes before returning to the oven to complete baking.


Hazelnut dacquoise sponge

  • Egg whites 110 g
  • Caster sugar 40 g
  • Whole hazelnut powder 100 g
  • Icing sugar 100 g

Whisk egg whites, add sugar and whisk to stiff peaks. Fold in the equal quantities of hazelnut powder and sugar. Spread on a baking sheet to 1.5 cm and bake at 180°C. Cool and cut 4 cm disks.


Topical coulis

50 pieces.

  • Caster sugar 65 g
  • Pectin NH 4 g
  • Mango puree 200 g
  • Passion fruit puree 80 g
  • Glucose 40 g
  • Yuzu zest 1/4 piece
  • Yuzu essence 3 drops

Combine sugar and pectin. Pour onto the warm purées and bring to the boil with glucose. Cool. Blend with a hand blender before use and add the yuzu peel and extract. Pipe into a 3 cm by 5 cm high Flexipan® mould and freeze.


Caramelised hazelnuts

  • Caster sugar 60 g
  • Roasted hazelnuts 140 g

Cook a dry caramel, add the toasted hazelnuts. Mix to a powder.


Praline mousseline cream

  • Creme patissiere 450 g
  • Praline 200 g
  • Vanilla bean 1 piece
  • Bailey’s® 35 g
  • Butter 340 g
  • Whipped cream 80 g

Prepare a crème patissiere. Add the praline, vanilla and Bailey’s® to the hot pastry cream. Cool, whisk in the butter and delicately fold in the whipped cream.


Glaze

  • Water 50 g
  • Glucose 100 g
  • Caster sugar 100 g
  • Couverture Zéphyr 34% (Cacao Barry) 80 g
  • Couverture lactée (Cacao Barry) 40 g
  • Gelatin leaves 2.5 pieces (5 g)
  • Sweetened condensed milk 110 g
  • Cocoa butter 30 g
  • Red food colouring as needed

Cook to 103°C water, glucose and sugar, pour onto chocolates, gelatin, condensed milk and cocoa butter; blend a hand blender with the food colouring. Set aside for 24 hours. Reheat in microwave when ready to glaze.


Decoration

  • Cream 300 g
  • Icing sugar 30 g
  • Dessert jelly 20 g
  • Yellow food colouring as needed
  • Yuzu powder 1 pinch
  • Yuzu zest 1/2 piece
  • Sugar flours as needed

Whisk cream with sugar and dessert jelly to firm peaks. Add yellow food colouring and yuzu powder. Pipe rosettes and sprinkle with yuzu powder.


Assembly

Line log mold with praline mousseline, pipe a thin layer of mousseline on bottom of mould. Insert frozen tropical coulis and cover with praline mousseline cream. Sprinkle with crushed caramelised hazelnuts and seal with a length of hazelnut dacquoise. Freeze. Unmould and glaze. Place onto shortbread and decorate with yuzu chantilly rosettes and fondant flowers.


Raspberry Tart

SHORTBREAD

  • Butter 150 g
  • Icing sugar 95 g
  • Almond powder 30 g
  • Salt, Guerande 1 g
  • Eggs 58 g
  • Vanilla powder 1 g
  • Flour 250 g

Mix butter, icing sugar, almond powder, salt and vanilla powder in a mixer with a paddle.
Emulsify eggs and finish with flour. Roll out to 2 mm on dough sheeter and line buttered rings, 2 cm high x 14 wide. Leave to crust one day in refrigerator and blind bake at 160°C.


EGG WASH

  • Egg yolks 100 g
  • Cream 25 g

Mix ingredients and spray blind baked tart shells. Continue to bake to colour the shells.


ALMOND CREAM

  • Butter 75 g
  • Caster sugar 75 g
  • Almond powder 75 g
  • Eggs 75 g
  • Rum 9 g
  • Tarragon, chopped 10 g
  • Raspberries as needed

Whip butter, with sugar and almond powder in mixer. Gradually add eggs and finish with rum and tarragon. Store in a piping bag. Fill 65 g per shell and place fresh raspberries. Bake at 170°C for 10 to 12 minutes.


CRÈME PÂTISSIÈRE

  • Milk 90 g
  • Cream 10 g
  • Vanilla bean 1 piece
  • Egg yolks 18 g
  • Caster sugar 10 g
  • Custard powder 5 g
  • Flour 5 g
  • Cocoa butter 6 g
  • Gelatin mass 11 g
  • Butter 10 g
  • Mascarpone 6 g

Soak gelatin in cold water. Boil milk with cream and pour onto sugar, custard powder, flour and egg yolks. Boil for 2 minutes and add cocoa butter. Add strained gelatin, butter and mascarpone. Emulsify with a hand blender and quickly cool.


RASPBERRY JELLY

  • Frozen raspberries 120 g
  • Caster sugar 75 g
  • Pectin NH 2.5 g
  • Fish gelatin 2 g
  • Water (for gelatin) 14 g
  • Lemon juice 10 g

Soak gelatin in cold water. Heat raspberries in a saucepan with half of the sugar. Add the remaining sugar with pectin and boil for 1 minute. Emulsify with a hand blender and fill a piping bag.


TARRAGON PESTO

  • Tarragon 125 g
  • Almond marzipan 15 g
  • Olive oil 75 g
  • Honey 20 g
  • Yuzu 12.5 g

Mix tarragon, marzipan, honey and yuzu with a handful of shaved ice in a Thermomix. Add olive oil and continue to mix to emulsify. Pipe a small mount onto the tarts.


ASSEMBLY

Bake tarts with tarragon almond cream, pipe a swirl of crème patissiere and repeat the operation with raspberry jelly. Pipe dots of tarragon pesto and smooth with a spatula to create a marbled effect to have different sensations when tasting. Finish with 150 g of fresh raspberries and leave at room temperature for 20 minutes before degustation.


Raspberry, beetroot and cranberry cake

Recipe for 4 cakes.

  • Egg yolks 55 g
  • Coconut sugar 68 g
  • Acacia honey 23 g
  • Grapeseed oil 115 g
  • Full cream milk 91 g
  • Beetroot juice 12 g
  • Salt, fine 2 g
  • Coconut sugar 34 g
  • Caster sugar 23 g
  • Egg whites 82 g
  • Stone ground flour 182 g
  • Baking powder 5 g
  • Fresh raspberries 23 g
  • Cranberries, dried 23 g

Emulsify yolks, 68 g coconut sugar and honey. Heat milk to 40°C and add with mixed beetroot juice, salt and oil. Whip egg white with sugar and 34 g coconut sugar. And fold into previous mixture. Fold in sifted flours, raspberries and cranberries. Fill 180 g into crown moulds (+10 g raspberries and cranberries) and bake at 170°C.


GLAZE

  • White chocolate 500 g
  • Grapeseed oil 100 g
  • Natural beetroot liposoluble red colouring 1 g

Refrigerate baked donut-cakes for 1 hour before dipping into glaze melted to 30°C. Sprinkle with dried raspberries and cranberries and mixed white chocolate.


Records

CHOCOLATE SPONGE

  • Almond marzipan 70% 190 g
  • Egg yolks 310 g
  • Banana puree (Ravifruit) 75 g
  • Cocoa powder 70 g
  • Cocoa paste 100 g
  • Butter 215 g
  • Egg whites 450 g
  • Dry egg whites 2 g
  • Caster sugar 100 g
  • Salt 4 g

In a robot coupe, soften marzipan with egg yolks. Leave to mix to warm the mass and transfer to a mixing bowl. Whip to a ribbon texture. Melt butter, banana puree and cocoa paste at 50°C. Fold into previous mixture. Whip egg whites with dry egg whites and salt. Gradually add sugar and fold into previous mixture. Finish with sifted cocoa powder. Spread into a 60 x 40 cm baking tray lined with a silicon mat and bake at 180°C for 18 minutes.


CHOCOLATE CREAM

  • Full cream milk 116 g
  • Cream 116 g
  • Vanilla bean 1 piece
  • Lime zest 1/3 piece
  • Invert sugar 23 g
  • Egg yolks 50 g
  • Couverture Manjari 64% (Valrhona) 73 g
  • Couverture Jivara 40% (Valrhona) 39 g

Heat milk, cream and invert sugar to 70°C. Infuse cut and scraped vanilla bean and zests for 15 minutes, covered. Strain and boil. Pour onto egg yolks and cook to 83°C (creme anglaise). Strain onto chocolates and emulsify with a hand blender. Pour 120 g per insert into silicon insert moulds and blast freeze.


BANANA CONFIT

  • Fresh bananas 160 g
  • Mango puree (Ravifruit) 51 g
  • Passion fruit puree (Ravifruit) 15 g
  • Vanilla bean 1/3 piece
  • Caster sugar 45 g
  • Dextrose 12 g
  • Pectin NH 2.55 g
  • Agar-agar 1.5 g
  • Lime juice 15 g

Bake whole bananas at 150°C for 20 minutes. Make a puree and mix. Heat purees together. Mix sugars with pectin and agar and boil. Blend with a hand blender and add lime juice. Pour 80 g into silicon insert moulds, place chocolate cream and blast freeze.


PECAN PRALINE

  • Pecen nuts 600 g
  • Caster sugar 400 g
  • Vanilla bean 3 pieces
  • Salt "Fleur de sel" 4.5 g

Roast pecan nuts in oven at 140°C. Dry out for 48 hours in a hot box. Make a dry caramel with sugar and cut and scraped vanilla beans. Add pecans, stirring to completely enrobe the nuts in caramel. Pour onto a tray lined with a silicon mat. Cool and mix in a robot-coupe, taking care not to heat over 40°C. Strain to keep large pieces. Set aside.


PECAN STREUZEL

  • Salted butter 95 g
  • Flour 91 g
  • Brown sugar 51 g
  • Muscovado sugar 51 g
  • Pecan powder 62 g

In a mixer with a paddle, mix butter with sugars. Add remaining ingredients and mix to create a dough. Press through a large sieve to have an even crumble. Cool and spread onto a tray lined with a silpain. Bake at 145°C with an opened vent.


CRUNCH

  • Pecan streuzel 120 g
  • Pecan pralin (small pieces of caramelised pecans) 61 g
  • Mixed chocolate 61 g
  • Couverture Manjari 64% (Valrhona) 24 g
  • Pecan praline 160 g
  • Salt "fleur de sel" 1.2 g

Mix pecan streuzel and pecan praline with tempered chocolate to enrobe. Add sifted fleur de sel and mixed chocolate. Add add pecan praline and stir. Spread into rings and bake at 145°C for 8 minutes.


GANACHE CHOCOLAT

  • Cream 35% fat 163 g
  • Glucose DE 40 9 g
  • Grapeseed oil 28 g
  • Couverture Coeur de Guanaja 80% (Valrhona) 123 g

Heat cream with glucose. Pour in three times onto chocolate to create an emulsion. Blend with a hand blender and pour into a 2 mm plexiglass frame onto the crunch. Blast freeze.


GUANAJA & MANJARI CHOCOLATE MOUSSE

  • Milk 75 g
  • Cream 75 g
  • Egg yolks 75 g
  • Invert sugar 41 g
  • Couverture Guanaja 70% (Valrhona) 125 g
  • Couverture Manjari 64% (Valrhona) 53 g
  • Cream 357 g

Boil milk and pour onto egg yolks, invert sugar and cream. Cook to 82°C (creme anglaise). Strain onto chopped chocolate and emulsify. Cool to 39°C before folding lightly whipped cream. Use immediately.


CHOCOLATE GLAZE

  • Water 125 g
  • Caster sugar 300 g
  • Glucose 300 g
  • Sweetened condensed milk 200 g
  • Couverture Guanaja 70% (Valrhona) 300 g
  • Gelatin mass 120 g

Boil water, sugar and glucose. Pour onto condensed milk, gelatin mass and chopped chocolate. Emulsify with a hand blender. Use at 34°C.


ASSEMBLY

Pour chocolate mousse into silicon moulds. Place insert and press. Pour a small amount of mousse and finish with crunch and ganache. Blast freeze. Glaze with glaze heated to 34°C.


Red Forest

Rolled chocolate sponge

  • Egg yolks 95 g
  • Eggs 235 g
  • Inverted sugar 15 g
  • Caster sugar 210 g
  • Egg whites 140 g
  • Caster sugar 50 g
  • Cocoa mass 30 g
  • Hot water 30 g
  • Cocoa powder 30 g
  • Flour 100 g

Whip egg yolks, eggs with inverted sugar and 210 g sugar. Make a French meringue with egg whites and 50 g sugar. Fold the meringue into the previous mixture, the sifted flour and cocoa powder and finish with cocoa mass and hot water. Bake in trays with sides at 220°C in a fan forced oven for 8 minutes.


Cherry compoté

  • Cherries 130 g
  • Caster sugar 55 g
  • Glucose 25 g
  • Caster sugar 25 g
  • Pectin X58 2 g
  • Lemon juice 10 g
  • Tonka bean 0,3 g
  • Amaretto 10 g

Cook the compote and pour onto trays.


Light vanilla cream

  • Cream 275 g
  • Egg yolks 65 g
  • Caster sugar 45 g
  • Gelatin 3,3 g
  • Mascarpone chantilly 110 g
  • Vanilla beans 3

Make a crème anglaise, add gelatin and fold in the whipped mascarpone chantilly.


Dark chocolate cream

  • Basic crème anglaise 285 g
  • Couverture extra amer 67% 105 g

Weigh up the crème anglaise and pour onto the chocolate and mix well.


Nyangbo chocolate crème anglaise mousse

  • Basic crème anglaise 160 g
  • Couverture Nyangbo 68% 195 g
  • Whipped cream 245 g
  • Amaretto 10 g

Pour the hot crème anglaise onto the chocoalte. Mix well and when the mixture is at 42°C (Max. 45°C), fold in the whipped cream and amaretto.


Cocoa nib crunch

  • Rapeseed oil 6,5 g
  • Couverture Coeur de guanaja 80% 17 g
  • Almond praline 60% 60 g
  • Feuilletine 20 g
  • Cocoa nibs 17 g

Melt the chocolate and add praline and oil. Weight up the Feuilletine with the cocoa nibs and add to the previous mixture.


Finishing

Prepare in the following order : spread a crunch onto a 1st layer of sponge, pour the chocolate cream and place the thin band of cherry compote. Add a 2nd layer of sponge, a layer of light vanilla cream and another thin layer of cherry compote. Insert the previous layers into a mold lined with Nyangbo chocolate mousse. Smoothen with the chocolate mousse.


Decoration

Glaze the log with a cherry red glaze. Place a small dark chocolate Christmas tree on the top.


Red fruit, mango & vanilla charlotte

LADY FINGER SPONGE

  • Egg yolks 250 g
  • Caster sugar 200 g
  • Egg whites 300 g
  • Caster sugar 50 g
  • Starch 125 g
  • Flour 125 g

Whip 200 g sugar with egg yolks, fold in flour and starch. Whip egg whites with 50 g sugar
and fold into previous mixture. Pipe two discs for the assembly and with a N°16 tip pipe 4 cm long fingers the length of a tray and bake at 160°C for 10 minutes.


VANILLA MOUSSE

  • Cream 300 g
  • Vanilla beans 2 pieces
  • Egg yolks 100 g
  • Caster sugar 50 g
  • Gelatin leaves 6 g
  • Whipped cream 300 g
  • Mango brunoise 100 g

Make an infusion with the cream and vanilla beans. Boil infusion and pour onto egg yolks
and sugar. Cook to 82°C like a creme anglaise and add gelatin. Cool to 40°C before folding lightly whipped cream and finish with the brunoise. First assembly :
• Cut acetate and line rings.
• Line edges with sponge and place discs on the bases.
• Pour vanilla mousse and fresh fruit in the rings. Freeze.


MANGO MOUSSE DOME

  • Mango puree 100 g
  • Egg yolks 25 g
  • Caster sugar 30 g
  • Gelatin leaves 2 g
  • Mascarpone 125 g
  • Cream 125 g

Cook puree, yolks and sugar to 82 °C like a creme anglaise. Add gelatin and cool before folding in lightly whipped cream and mascarpone. Pour into 7 cm domes to use as an insert fir the second dome.


WILD STRAWBERRY DOME

  • Wild strawberry puree 100 g
  • Egg yolks 25 g
  • Caster sugar 30 g
  • Gelatin leaves 2 g
  • Mascarpone 125 g
  • Cream 125 g

Cook puree, yolks and sugar to 82 °C like a creme anglaise. Add gelatin and cool before folding in lightly whipped cream and mascarpone. Pour into 12 cm dome moulds and place mango dome insert into the wild strawberry mousse. Blast freeze.


RED CHOCOLATE SPRAY

  • Cocoa butter 200 g
  • White chocolate 200 g
  • Red colouring as needed

Melt chocolate and cocoa butter on a bain-marie, add red colouring and spray wild strawberry and mango domes.


ASSEMBLY AND DECORATION

Spray the domes with red chocolate spray. Place dome onto charlotte and place fresh raspberries, strawberries, blackberries and blueberries around the edge.


Revisited Opera

For 6 portions.

Joconde sponge

  • Icing sugar 200 g
  • Almond powder 200 g
  • Eggs 260 g
  • Flour 50 g
  • Butter 40 g
  • Egg whites 180 g
  • Caster sugar 50 g

Whip icing sugar, almond powder, egg, flour and melted butter. Whip egg whites and gradually add sugar. Fold two mixtures together.


Coffee syrup

  • Water 75 g
  • Caster sugar 75 g
  • Water 75 g
  • Instant coffee 40 g
  • Trablit coffee extract 5 g

Boil sugar, water, water and coffee liquor.


Chocolate cream

  • Cream 35% fat 90 g
  • Milk 90 g
  • Egg yolks 27 g
  • Caster sugar 15 g
  • Gelatine 3 g
  • Couverture Nyangbo 68% (Valrhona) 70 g

Boil milk with cream, pour onto egg yolks and sugar and cook to 82°C (creme anglaise). Add gelatin and pour onto chocolate, emulsify.


Coffee jelly

  • Water 150 g
  • Caster sugar 50 g
  • Coffee liquor 75 g
  • Coffee beans 10 g
  • Kappa 1.75 g
  • Cognac 0.75 g

Boil ingredients together and pour quickly as mixture sets quickly.


Coffee chantilly

  • Cream 35% fat 150 g
  • Caster sugar 15 g
  • Trablit, coffee extract 10 g

Whip cream with sugar and add trablit at the end.


Pear brunoise

  • Pears 2 pieces
  • Perennial basil as needed

Cut pears into a brunoise, mix with chopped basil.


Tempered chocolate

Respecting tempering temperatures, cut a disc of chocolate the same size as the final assembly, cutting smaller discs out of centres.


Rivoli Saint-Honoré

For 1 to 10 portions.

PUFF PASTRY

  • Flour 300 g
  • High gluten flour 125 g
  • Salt 7.5 g
  • Water 162 g
  • Cold melted butter 62.5 g
  • Dry butter 250 g

Mix salt and water in a mixing bowl. Add flours and melted butter. Mix for 1 minute on first speed. Ball and refrigerate. Give 5 single folds, with 2 hours resting between each fold. Roll out to 2 mm on dough sheeter, take the slack of the dough, before baking between two baking trays at 180°C in a fan forced oven. Bake 10 minutes and cut 26 cm rounds, finish to bake for another 15 minutes. Take off tray and sprinkle with icing sugar. Bake for another 5 minutes and finish in a deck oven at 250°C.


CHOUX PASTRY

  • Milk 100 g
  • Water 100 g
  • Salt 4 g
  • Caster sugar 2 g
  • Butter 90 g
  • Flour 110 g
  • Eggs 180 g

Boil milk, water, sugar, salt and butter in a saucepan. Off the heat add sifted flour, place back onto heat and dry out roux until it comes off the sides of the saucepan and spatula. Place into a mixing bowl and gradually add eggs, verifying the consistency. Pipe small choux with a No8 tip.


KIRSCH CRÈME PATISSIÈRE

  • Full cream milk 200 g
  • Butter 4 g
  • Caster sugar 20 g
  • Egg yolks 18 g
  • Custard powder 16 g
  • Flour 4 g
  • Vanilla bean ½ piece
  • Kirsch 5 g

Infuse vanilla into boiled milk in a saucepan. Strain and pour half onto egg yolks, sugar, custard powder and flour. Pour back into saucepan and boil for 2 minutes. Rapidly cool to 4°C. Smoothen creme patissiere and add kirsch. Fill choux with a n°4 tip.


VANILLA CHANTILLY

  • Cream 35% fat 500 g
  • Caster sugar 17.5 g
  • Vanilla bean 2.5 pieces

Boil 1/3 cream with sugar and cut and scraped vanilla bean. Infuse for 10 minutes and strain onto rest of cream. Whip cream in a cold mixing bowl. Fill piping bag with a St Honore tip.


CARAMEL

  • Caster sugar 300 g
  • Water 100 g
  • Glucose 60 g

Boil water, sugar add glucose and cook caramel. Stop cooking and dip choux with a small amount of gold leaf.


ASSEMBLY

Take a puff pastry base, pipe 200 g of smoothened kirsch creme patissiere. Place choux around puff pastry. Pipe tears of whipped vanilla cream with a chiboust tip. Add choux on top.


Ruby

Recipe for 22 pieces.

YOGHURT MOUSSE WITH RED FRUIT TEA

8 g per ring.

  • Greek yoghurt 200 g
  • Red fruit tea 20 g
  • Invert sugar 33 g
  • Lime zest 20 g
  • Gelatin mass 50 g
  • Whipped cream 200 g

Heat a small amount of yoghurt. Leave red fruit tea to infuse for 20 minutes. Strain and adjust the yoghurt weight (200 g). Boil infused yoghurt, add gelatin mass, invert sugar and lime zest. Cool to 35°C before folding lightly whipped cream.


FOREST FRUIT COULIS

Per insert.

  • Berriolette fruit puree (red fruit mixture) 340 g
  • Caster sugar 40 g
  • Pectin X58 3 g
  • Gelatin mass 45 g

Heat puree, add pectin mixed with pectin. Boil and add gelatin mass.


LEMON ALMOND CRUNCH

Per ring.

  • Butter 85% fat 55 g
  • Brown sugar "Cassonade" 55 g
  • Flour 55 g
  • Almond powder 55 g
  • Vanilla bean 2 g
  • Lemon zest 2 g
  • White chocolate 150 g

Mix butter and brown sugar in a mixer with a paddle. Form a crumble texture onto baking trays. Bake at 160°C for 10 to 15 minutes. Add baked crumble with white chocolate melted to 40°C.


RED GLAZE

Per half sphere mould.

  • Water 50 g
  • Blueberry puree 75 g
  • Caster sugar 62 g
  • Pectin NH 1.5 g
  • Glucose 20 g
  • Cold neutral glaze 312 g
  • Hot neutral glaze 125 g
  • Red colouring 1 g
  • Ruby lustre dust 1 g

Heat water and puree to 40°C and gradually add sugar mixed with pectin. Add glucose and boil, pour onto glazes, ruby lustre dust and blend with a hand blender. Use at 50°C.


ALMOND SHORTBREAD

Recipe for 22 shells, 9 cm diameter and 22 discs 9 cm diameter.

  • Butter 82 % fat 374 g
  • Icing sugar 240 g
  • Eggs 132 g
  • Egg yolks 52 g
  • Flour 612 g
  • Almond powder 106 g
  • Salt 4 g

Rub fl our into salt and butter on a mixer. Add icing sugar, almond powder and finish with eggs. Cover with cling flim and refrigerate. Bake at 150°C for 12 minutes in a fan forced oven.


Signature log

For 15 individual logs.

Tahitian vanilla cream

  • Cream 35% fat 600 g
  • Vanilla bean, Tahitian 5 pieces
  • Vanilla extract 5 g
  • Salt, fine 2 g
  • Gelatin mass 40 g
  • Couverture Opalys 33% (Valrhona) 222.5 g
  • Cream 35% fat 400 g

Boil 600 g cream and infuse vanilla. Cover and infuse for 1 hour. Strain and weigh original quantity (600 g), add vanilla extract, salt and boil again. Add gelatin mass, and once melted pour onto chocolate. Emulsify and add cold cream. Strain and refrigerate for following day.


Kumquat compote

  • Water 75 g
  • Caster sugar 75 g
  • Vanilla bean, Tahitian 1 piece
  • Kumquats, fresh and washed 210 g
  • Caster sugar 10 g
  • Pectin 325NH95 2 g
  • Gelatin mass 8 g

Wash and blanch kumquats, cut them into 4. Seed and cook with water, 75 sugar and vanilla. When cooked, add 10 g sugar mixed with pectin and boil. Off heat, add gelatin mass and lightly mix. Cool.


Juniper cream

  • Milk 225 g
  • Cream 35% fat 225 g
  • Vanilla bean, Tahitian 1 pièce
  • Juniper berries 6 g
  • Egg yolks 70 g
  • Couverture Opalys 33% (Valrhona) 210 g
  • Gelatin mass 24 g

Boil milk, cream, vanilla and mixed berries. Cover and infuse for 1 hour. Strain and weigh original weight of liquids. Cook infusion with egg yolks to 82°C (crème anglaise). Off heat, add gelatin mass and pour in three times onto melted chocolate. Emulsify with a hand blender, strain and set aside.


Light gin syrup

  • Water 100 g
  • Caster sugar 100 g
  • Lemon juice 50 g
  • Gin 50 g

Boil water and sugar. Off heat add lemon juice and gin. Soak sponge.


Almond "pain de Gênes" sponge

  • Almond marzipan 70% 170 g
  • Caster sugar 75 g
  • Eggs 156 g
  • Flour 50 g
  • Baking powder 1 g
  • Butter, melted 50 g
  • Milk 6 g

In a robot-coupe, mix marzipan with eggs to create a smooth mass. Add sugar and whip in mixer until a ribbon texture. Finish with melted butter and milk. Bake at 170°C.


White glaze

  • Water 200 g
  • Caster sugar 300 g
  • Glucose 300 g
  • Sweetened condensed milk 215 g
  • Gelatin mass 90 g
  • Couverture Opalys 33% (Valrhona) 325 g
  • Vanilla bean, Tahitian 1 piece

Boil water, sugar and glucose. Add gelatin mass and condensed milk. Pour in two or three times onto melted chocolate. Emulsify with a hand blender, without incorporating air, strain and set aside. Use at 35°C.


Assembly

Soak sponge with syrup and spread cold cream on top. Spread compote and smoothen. Freeze and cut 11 x 2.5 cm rectangles. Whip ganache until a soft texture and line cylinder moulds, insert the rectangle and smooth. Freeze.


Finishing

Unmould and glaze log, place chocolate decoration slightly larger than the mousse tube. Decorate with semi candied kumquat segments and a small roll or chocolate.


Sweet tender with dark chocolate

Flourless chocolate sponge

  • Chocolate 63% 200 g
  • Butter 110 g
  • Egg yolks 100 g
  • Egg whites 200 g
  • Caster sugar 110 g
  • Corn starch 20 g

Melt chocolate and butter to 45°C and add starch, egg yolks and fold in whipped egg whites with sugar (meringue), weight 700 g per tray, greased and lined with a sheet of baking paper. Bake at 170°C for 8 minutes. After baking, place a frame around the sponge for the assembly.


Praline crunch

  • Milk chocolate 400 g
  • Feuillantine 300 g
  • Praline 100 g

Melt chocolate on bain-marie, add praline and feuilletine. Spread onto 60 x 40 cm frame onto chocolate sponge.


Chocolate ganache

  • Cream 1,800 g
  • Invert sugar 300 g
  • Chocolate 63% 1,650 g

Boil cream and invert sugar, pour onto chocolate. Pour onto previously spread crunch and freeze.


Hazelnut glaze

  • Cream 350 g
  • Water 40 g
  • Caster sugar 40 g
  • Glucose 60 g
  • Couverture Extra bitter 150 g
  • Gianduja 375 g
  • Couverture Brillance noir 400 g
  • Grapeseed oil 50 g

Boil cream and add water, sugar and glucose. Pour onto chocolates, Gianduja and finish with grapeseed oil. Leave to crystallise for at least 12 hours before use.


Cocoa shortbread

  • Flour 200 g
  • Butter 140 g
  • Cocoa powder 25 g
  • Eggs 40 g
  • Icing sugar 80 g

Mix all ingredients together except for egg until sandy texture. Finish with egg and roll out to 2.5 mm thick. Cut a moon shape and bake at 160°C for 12 minutes.


Cocoa tuile

  • Eggs 360 g
  • Corn starch 40 g
  • Flour 80 g
  • Grapeseed oil 100 g
  • Milk 500 g
  • Caster sugar 260 g
  • Chocolate 70% 400 g

Heat milk and hazelnut oil, pour onto eggs, flour and starch. Cook like a creme patissiere. Add chocolate and pour between two sheets of baking paper. Roll out to 0.7 mm thick on dough sheeter.


Decoration

  • Fresh raspberries
  • Small pieces of baked shortbread, rolled in gold powder
  • Chocolate shavings

Tahitian caramel mille-feuille

Recipe for 3 desserts of 8 portions.

CAKE CARAMEL

  • Caster sugar 100 g
  • Butter 50 g
  • Salt 2 g
  • Almond marzipan 70% 315 g
  • Caster sugar 30 g
  • Eggs 310 g
  • Flour 100 g
  • Baking powder 2.5 g
  • Grapeseed oil 80 g
  • Full cream milk 11 g

Make a dry caramel with the 100 g of sugar and stop the cooking with the butter and salt. In a robot-coupe mix the marzipan with the eggs to create a homogeneous, smooth mixture. Add the caramel and mix.Add the sugar and whip to ribbon in a mixer. Fold in the flour sifted with the baking powder and the oil and milk. Spread onto 26 x 26 cm frames and bake at 170°C for 14 minutes.


INVERTED PUFF PASTRY

  • Dry butter 562 g
  • Flour 225 g
  • Flour 525 g
  • Salt 20 g
  • Water 212 g
  • Butter 165 g
  • White vinegar 5 g

Make a ‘beurre manié’ with the dry butter and the 225 g of flour, store in the refrigerator for 1 hour. Make a dough with the rest of the ingredients without over working it and store in the refrigerator for 1 hour. Add the dough inside the ‘beurre manie’ and give a double turn. Give 2 to 3 hours rest before rolling out another double turn and leave to rest until the following day. Give a single turn and set aside. Before cutting the required sizes give another single turn to finish with a total of 5 folds.


VANILLA ZEST SYRUP

  • Water 150 g
  • Caster sugar 100 g
  • Madagascan vanilla bean 1 piece
  • Lemon zest 1 piece

Make a syrup with the water, sugar and vanilla. Add the zests and set aside.


MILLEFEUILLE TAHITIAN VANILLA CREAM

  • Tahitian vanilla bean 3 pieces
  • Full cream milk 200 g
  • Cream 35% fat 320 g
  • Vanilla extract 3 g
  • Caster sugar 65 g
  • Corn starch 22 g
  • Egg yolks 100 g
  • Gelatin mass 40 g
  • Mascarpone 260 g

Boil the milk, cream and cut and scraped vanilla beans and leave to infuse for 1 hour.
Mix the custard powder, sugar and lightly whiten with the egg yolks. Strain the infusion
and add the vanilla extract and make a crème pâtissière, cooking for 1 minute after
the boil. Off the heat add the gelatin and once melted add the mascarpone, mixing with a hand mixer. Strain again and rapidly cool to stock in the refrigerator for 24 hours.


CARAMELISED BRICK PASRTY

  • Sheets of brick pastry 6 sheets
  • Honey 100 g
  • Butter 100 g
  • Tahitian vanilla bean 1 piece
  • Caster sugar 100 g

Melt the butter, honey and vanilla to 80°C. Brush the brick pastry, one sheet superimposed onto another. Bake at 180°C and set aside. Make a caramel with the sugar, cool and mix to a powder. Caramelise the brick pastry sheets.


SENSATION CARAMEL

  • Cream 35% fat 150 g
  • Caster sugar 65 g
  • Glucose 105 g
  • Tahitian vanilla bean 1 piece
  • Caster sugar 105 g
  • Cocoa butter mycryo 40 g
  • Lecithin 0.25 g
  • Salt ’Fleur de sel’ 1 g
  • Butter 35 g

Boil the cream, sugar, glucose and vanilla. Make a dry caramel with the 105 g of sugar and stop the cooking with the hot previous mixture. Off the heat add the cocoa butter, fleur de sel and lecithin. Cool the caramel to 40°C and emulsify the caramel with the butter. Store in sous-vide bags at 4°C.


CARAMEL GLAZE

  • Caster sugar 125 g
  • Full cream milk 250 g
  • Cream UHT 35% fat 125 g
  • Madagascan vanilla bean 1 piece
  • Egg yolks 60 g
  • Salt ’Fleur de sel’ 2 g

Make a dark dry caramel and stop the cooking with the hot milk, vanilla and cream. Off the heat add the egg yolks and salt and cook to 85°C. Strain and rapidly cool to 4°C. Mix with a hand mixer and mature for 12 hours at 4°C. Mix again before churning.


CARAMEL FUDGE

  • Maple syrup 25 g
  • Brown sugar 265 g
  • Flour 15 g
  • Baking powder 3 g
  • Butter 70 g
  • Salt 2 g
  • Evaporated milk 120 g

Weight and cook all of the ingredients in a saucepan to 114°C. Place into a mixing bowl
and mass the sugar with a paddle. Roll out like a marzipan in between two guitar sheets
at 2 mm thick. Store in the refrigerator and cut 2 mm wide squares.


FINISHING

Roll out and bake the inverted puff pastry. Cut bands 24 x 8 cm and caramelise. Cut bands 24 x 8 cm of caramel cake, soak in syrup and place onto the puff pastry. Pipe nice balls of Tahitian vanilla cream. Decorate with pieces of caramelised brick pastry and sensation caramel.


DECORATIONS

Place the brick pastry and the fudge. Decorate with precision and care.


Tahitian vanilla & strawberry log

Tahitian vanilla financier sponge

  • Almond powder 50 g
  • Icing sugar 118 g
  • Flour 30 g
  • Egg whites 98 g
  • Butter 98 g
  • Honey 8 g

In a bowl, mix almond powder, icing sugar and flour. Add egg whites, honey and scraped vanilla bean. Finish with hot melted butter. Pour financier batter into a frame and bake at 160°C for 10 minutes.


Tahitian vanilla bavarian

  • Milk 100 g
  • Egg yolks 42 g
  • Caster sugar 40 g
  • Gelatin 4 g
  • Cream 132 g
  • Vanilla bean, Tahitian 1 piece

Boil milk and scraped vanilla bean. Soak gelatin. In a bowl, mix egg yolks and sugar. Pour boiling milk onto egg yolks mixture and cook to 85°C, constantly stirring. Add strained gelatin. Refrigerate. When creme anglaise starts to set, fold in lightly whipped cream with a rubber spatula.


Strawberry cream

  • Strawberry puree 147 g
  • Cream 49 g
  • Egg yolks 59 g
  • Caster sugar 43 g
  • Gelatin 2 g

Boil puree and cream, pour onto egg yolks mixed with sugar and cook to 85°C, constantly stirring. Add soaked, strained gelatin and pour into log insert moulds. Freeze.


Red glaze

  • White chocolate 148 g
  • Neutral glaze 59 g
  • Cream 89 g
  • Gelatin 1 g
  • Red wated based food colouring as needed

Melt neutral glaze on a bainmarie. Boil cream with red food colouring, add soaked, strained gelatin and pour onto white chocolate. Add neutral glaze and blend with a hand blender. Leave to set overnight and use at 35°C.


Assembly

Cut lengths of financier sponge the length of the log mould. Pout vanilla Bavarian into the moulds. Before the mousse starts to set, place strawberry cream and cover with a little more mousse. Place a length of sponge and freeze.


Decoration

Glaze log with red glaze melted to 35°C. Decorate with shortbread discs, strawberries, and marshmallow spheres.


The magic of time

Chocolate sponge cake Tainori

  • Egg yolks 300 g
  • Caster sugar 160 g
  • Inverted sugar 40 g
  • Egg whites 375 g
  • Sugar 120 g
  • Cream of tartar 0,5 g
  • Powder egg whites 4 g
  • Cocoa powder 40 g
  • Flour 80 g
  • Cornstarch 50 g
  • Tainori 64% (Valrhona) 180 g
  • Cream 160 g

Warm the egg yolks , inverted sugar and sugar and whisk in a mixer. At the same time whisk the egg whites and gradually add the caster sugar and the cream of tartar. Fold the meringue into the whipped egg mixture and then the sifted powders. Finish by boiling the cream and pouring onto the chocolate, fold this ganache into the previous mixture. Spread the sponge to 8 mm thick and bake at 220°C for 10 minutes with a closed vent.


Light cream ok mascarpone and almond

  • Caster sugar 100 g
  • Dextrose 15 g
  • Water 40 g
  • Egg yolks 130 g
  • Bourbon vanilla bean 2
  • Mascarpone 325 g
  • Cream 330 g
  • Bitter almonds 4 g
  • Sweet almonds 40 g
  • Gelatin 8 g
  • Water (for gelatin) 40 g
  • Almond paste (marzipan) 75 g

Cold infuse the almonds in the cream for 24 hours. Cook at 121°C the watern sugar and inverted sugar. Gradually pour onto the egg yolks and whisk to cool down the pâte à bombe. Whisk the strained infused cream and mascarpone. Add the gelatin and almond paste and fild into the pâte à bombe. Fold the two mixture together.


Exotic fruit jelly

  • Passion fruit puree (Ravifruit) 63 g
  • Mango puree (Ravifruit) 38 g
  • Banana puree (Ravifruit) 25 g
  • Lime zests 0,4 g
  • Caster sugar 25 g
  • Salt 0,5 g
  • Gelatin 3 g
  • Water (for gelatin) 15 g

Melt the sugar and gelatin with a small part of fruit puree. Incorporate the remaining puree and strain the mixture.


English cream

  • Milk 325 g
  • Egg yolks 75 g
  • Dextrose 25 g

boil milk, and pour onto the egg yolks that have been previously mixed with the sugar and cook
to 84°C. Use immediately.


Guanaja 70% chocolate mousse

  • Crème anglaise 270 g
  • Gelatin 5 g
  • Water (for gelatin) 25 g
  • Coeur de guanaja 80% (Valrhona) 70 g
  • Guanaja 70% (Valrhona) 120 g
  • Cream 250 g

Add the gelatin into the hot crème anglaise. Pour the mixture over the chocolate and emulsify to create an elastic and bright mixture with the hand mixer. Cool the mixture to 35°C, and fold in the lightly whipped cream.


Orizaba chocolate caramel

  • Caster sugar 138 g
  • Water 30 g
  • Butter 24 g
  • Liquid clarified butter (Valrhona) 24 g
  • Cream 268 g
  • Glucose 12 g
  • Salt 1 g
  • Vanilla bean 2
  • Orizaba 39% (Valrhona) 210 g
  • Cocoa butter (Valrhona) 23 g
  • Gelatin 7 g
  • Water (for gelatin) 35 g

Make a caramel cooking the water and the sugar to 190°C. Stop the cooking with the butters and gradually add the boiled cream, salt, vanilla and glucose. Pour the mixture onto the chocolate and cocoa butter. Add the gelatin and mix with a hand mixer to create an emulsion.


Manjari 64%, Jivara 40% crunch

  • Jivara 40% (Valrhona) 20 g
  • Manjari 64% (Valrhona) 30 g
  • Hazelnut paste 50 g
  • Almonds and hazelnut praline 50% (Valrhona) 20 g
  • Liquid clarified butter (Valrhona) 5 g
  • Chopped brittany shortbread 55 g
  • Éclat d’or 80 g

Melt the chocolates and incorporate them into the hazelnut paste and the praline. Incorporate the liquid butter, shortbread and éclats d’or. Mix all together and use immediately.


Brittany shortbread

  • Egg yolks 160 g
  • Caster sugar 320 g
  • Butter 320 g
  • Flour 450 g
  • Baking powder 15 g
  • Salt 5 g

whisk the egg yolks with the sugar and the salt. When the mass is at ribbon stage, add the softened butter and mix. Finish by incorporating the sifted powders. Roll out the mixture to 3 mm thickness and bake at 160°C for approximately 20 minutes, until golden. Out of the oven, cool and cut
into small even pieces. Press through a large sieve in order to have even sizes.


External chocolate lining

  • Guanaja 70% (Valrhona) 500 g
  • Hazelnut paste 100 g
  • Grapseed oil 60 g

Melt chocolate and add hazelnut paste and the oil. Keep the mass warm to line the sides of the cake.


Green neutral glaze

  • Caster sugar 276 g
  • Water 415 g
  • Pectin NH sosa 6 g
  • Glucose 100 g
  • Dextrose 188 g
  • Gelatin 16 g
  • Water (for gelatin) 75 g
  • Silver luster dust 3 g
  • Green colorant 2 g

boil the first five ingredients and the colorants. Add the soaked gelatin and cook to 66°brix. Cool and store at 4°C. Use at 25°C for glazing.


Cocoa glaze

  • Water 70 g
  • Absolut cristal (Valrhona) 500 g
  • Caster sugar 375 g
  • Cream 420 g
  • Sweetened condensed milk 100 g
  • Cocoa powder (Valrhona) 155 g
  • Gelatin 36 g
  • Water (for gelatin) 180 g

Heat the Absolu Cristal with 70 g water, add the cream and bring to the boil, add sugar and sweetened condensed milk and boil again. Finish with the sifted cocoa powder and boil again the mixture. At last add the gelatin, mix with the hand mixer and store at 4°C. Working temperature 35°C.


The twelve choux until midnight

Recipe for 10 tarts, 6 portions, 20 cm diameter.

Choux crunch

  • Salted butter 860 g
  • Raw sugar "Cassonade" 250 g
  • Flour 700 g

Mix ingredients together in a robot coupe. Roll out as thin as possible between two sheets of baking paper and freeze. Cut discs and place onto choux before baking.


Choux pastry

  • Water 860 g
  • Salt 250 g
  • Butter 700 g
  • Flour 110 g
  • Eggs 90 g
  • Milk 3 g

Boil water, salt and butter. Add sifted fl our and dry out on heat until mixture starts coming off the sides. Off the heat, gradually add eggs and milk to obtain an ideal texture. Pipe, place choux crunches and bake.


Nut caramel

  • Caster sugar 860 g
  • Glucose 250 g
  • Cream 700 g
  • Honey 110 g
  • Salted butter 90 g
  • Fine salt 3 g
  • Slivered almonds 200 g
  • Hazelnuts, crushed 330 g

Caramelise sugar and glucose, stop cooking with boiling cream, honey, salt and butter. Cook to 109°C and add nuts. Store at room temperature. Use 250 g per tart.


Chocolate cream

  • Milk 470 g
  • Cream 470 g
  • Egg yolks 50 g
  • Caster sugar 100 g
  • Couverture Vietnam 70% 520 g

Cook milk, cream, egg yolks and sugar to 82°C (crème anglaise). Pour onto couverture and create an emulsion. Blend and set aside in refrigerator. Use 150 g per tart.


Chocolate-caramel mousse

  • Caster sugar 160 g
  • Cream 590 g
  • Egg yolks 110 g
  • Caster sugar 20 g
  • Couverture Vietnam 70% 530 g
  • Whipped cream 740 g

Caramelise sugar and stop cooking with cream. Cook with egg yolks and sugar to 82°C (crème anglaise). Cook to 60°C before folding lightly whipped cream. Pour 200 g into 12 cm rings and blast freeze.


White chocolate-vanilla chantilly

  • Cream 735 g
  • White chocolate 300 g
  • Vanilla bean 2 pieces

Boil cream and scraped vanilla bean. Pour in a couple of times onto white chocolate. Refrigerate for 24 hours before piping.


Assembly and finishing

Take a 20 cm par baked shortbread shell and spread a thin layer of almond cream and bake at 140°C for 10 minutes in a fan forced oven. Cool and pour 250 g nut caramel and leave to set in refrigerator. Pipe chocolate cream and leave to smooth with a spatula. Glaze with dark chocolate caramel disc with dark mirror glaze and place in the centre of the tart. Place 12 choux around the glazed mousse disc. Place milk chocolate clock hands.


Tokyo Eat Escape


For 2 entremets 16 cm
and 6 small entremets.


Vanilla financier sponge

  • Beurre noisette 250 g
  • Icing sugar 380 g
  • Flour 200 g
  • Almond powder 200 g
  • Inverted sugar 50 g
  • Egg whites 480 g
  • Vanilla extract (tahiti) 30 g

Cook a beurre noisette and chinoise onto inverted sugar.
Mix sifted powders with tempered egg whites and finish
with the beurre noisette. Bake at 180°C for 9 minutes.
Cool and cut the sponge for the base of the entremets.


Praliné piémont hazelnut crunch

  • Hazelnut praline 400 g
  • Feuilletine 160 g
  • White chocolate ivoire Valrhona 100 g
  • Roasted and crushed hazelnuts 75 g

Mix praline, feuilletine and add melted white chocolate
and crushed hazelnuts. Roll out in between two sheets at 5 mm
thick. Cut discs slightly smaller than the entremets.


Raspberry-voilet confit

  • Raspberry puree 355 g
  • Caster sugar 100 g
  • NH Pectin 5 g
  • Lime juice 5 g
  • Violet flavouring 6 drops

Heat puree and half of the caster sugar to 50°C, add rest
of sugar mixed with pectin and boil for 1 minute.
Off the heat add lime juice and flavouring.
Pour confit into rings and blast freeze.


Joconde sponge

  • Almond powder 125 g
  • Icing sugar 125 g
  • Eggs 175 g
  • Flour 30 g
  • Egg whites 100 g
  • Caster sugar 30 g
  • Butter 20 g

Mix almond powder, icing sugar, flour and eggs.
Make a French meringue with egg whites and sugar.
Fold meringue into first mixture and finish with melted butter.
Spread onto a silpat 40 x 60 cm and bake at 230°C
for 6 to 8 minutes.


Tahitian vanilla mousse

  • Cream 500 g
  • Egg yolks 125 g
  • Caster sugar 125 g
  • Vanilla beans 4
  • Vanilla extract 10 g
  • Gelatin 5 leaves
  • Cream 500 g

Make a crème anglaise, add soaked gelatin, mix well
and cool to 22°C, fold in whipped cream.


White chocolate spray

  • Cocoa butter 200 g
  • White chocolate 100 g
  • White colorant 5 g

Finishing

Place financier sponges into rings lined with mousse, place
a hazelnut crunch, add another layer of mousse, insert
raspberry confit. Fill with mousse, smoothen and blast freeze.


Valentin’s day heart

Brittany shortbread

  • Vanilla bean 1 piece
  • Butter 500 g
  • Caster sugar 200 g
  • Salt "Fleur de sel" 4 g
  • Egg yolks 80 g
  • Baking powder 12 g
  • Flour 300 g

Scrape vanilla bean into butter. Soften butter and mix with remaining ingredients. Store 12 hours at 4°C. Roll out to 4 mm and cut hearts before baking at 160°C.


Pine nut sponge

  • Pine nuts 280 g
  • Icing sugar 160 g
  • Flour 42 g
  • Egg whites 157 g
  • Egg yolks 140 g
  • Salt "Fleur de sel" 3 g
  • Garrigue honey 28 g
  • Clarified butter 105 g
  • Cream of tartar 2 g
  • Dried egg whites 4 g
  • Icing sugar 70 g
  • Egg whites 210 g

Roast pine nuts at 150°C for 30 minutes. Cool and mix in a robot coupe with 160 g icing sugar, flour, 157 g egg whites, egg yolks, salt with melted honey and clarified butter. At the same time whip 210 g egg whites and gradually add dried egg whites and 70 g icing sugar. Fold both mixtures together and spread onto a Silpat®. Bake at 185°C for approximately 15 minutes. Put of the oven take off Silpat®. Cool and cut hearts.


Grapefruit compotine

  • Sorbitol, powdered 80 g
  • Glucose 220 g
  • Garrigue honey 60 g
  • Grapefruit segments 1,400 g
  • Fresh lemon juice 200 g
  • Caster sugar 130 g
  • Pectin 325NH95 24 g
  • Fresh grapefruit juice 600 g
  • Vanilla bean 2 pieces
  • Gelatin mass 70 g
  • Poppy syrup 140 g
  • Honey vinegar 45 g

Cook on low heat, sorbitol, glucose, honey, grapefruit segments and lemon juice until 50°Brix. Scrape vanilla beans grapefruit juice, mix sugar with pectin and boil everything. Strain and refrigerate at 4°C for 12 hours. The following day mix grapefruit jelly and stir with compote, add melted gelatin mass, poppy syrup and vinegar. Pour onto a tray with sides onto a Silpat®. Freeze and cut hearts slightly smaller than the final assembly.


Champagne mousse

  • Champagne 115 g
  • Lemon juice 25 g
  • Egg yolks 115 g
  • Caster sugar 150 g
  • Champagne 95 g
  • Gelatin mass 14 g
  • Lightly whipped cream 700 g

Poach at 85°C 155 g champagne, lemon juice, egg yolks and sugar. Heat 95 g champagne and add gelatin mass. Fold both mixtures together, cool to 25°C before folding lightly whipped cream.


Glaze

  • Cream 35% fat 90 g
  • Water 90 g
  • Neutral glaze 120 g
  • Citric acid 2 g
  • Sorbitol, powdered 110 g
  • Milk powder 0% fat 15 g
  • Caster sugar 80 g
  • Garrigue honey 40 g
  • Invert sugar 40 g
  • Gelatin mass 150 g
  • Glucose 270 g
  • Cocoa butter 50 g
  • White chocolate 100 g
  • Gold powder as needed

Heat cream, water, glaze, honey and invert sugar to 50°C. Add citric acid, sorbitol, milk powder and sugar into previous mixture. Boil, add remaining ingredients and blend. Glaze at 25°C.


Finishing

Spray sponge with white chocolate spray and place baked shortbread. Unmould heart, glaze and place onto assembly. Decorate with grapefruit segments and candied zests. Add coriander flower.


White chocolate vanilla with rose strawberry cake

Hazelnut dacquoise

  • Egg whites 400 g
  • Caster sugar 160 g
  • Icing sugar 240 g
  • Hazelnut powder 160 g
  • Almond powder 140 g
  • Flour 65 g

Whip egg whites, gradually add sugar and fold in powders. Spread onto baking trays and bake at 170°C for 20 minutes.


White chocolate vanilla rose mousse

  • Milk 275 g
  • Vanilla bean 1/2 piece
  • Caster sugar 27.5 g
  • Egg yolks 45 g
  • Starch 18 g
  • Gelatin 8.5 g
  • White chocolate 275 g
  • Whipped cream 640 g
  • Rose water as needed

Boil milk and infuse vanilla for 30 minutes. Strain and boil with a small part of sugar. Pour onto remaining sugar and starch. Pour back into saucepan and boil for 20 seconds and pour onto white chocolate and gelatin. Emulsify with a hand blender, cool and fold in lightly whipped cream.


Strawberry jelly

  • Strawberry pulp 155 g
  • Invert sugar 20 g
  • Caster sugar 20 g
  • Pectin 325NH95 2 g

Heat puree with invert sugar. Gradually add pectin mixed with sugar and boil. Pour into insert moulds and blast freeze.


Assembly

Line rings with white chocolate vanilla rose mousse. Place a disc of dacquoise sponge in the centre. Add more mousse and fill the Ciflrette strawberries. Add a disc of strawberry jelly and a second dacquoise sponge, smooth with mousse.


Decoration

Spray cake with white chocolate spray mixture, add small meringues and place strawberry slices. Finish with strawberry glaze dots. Place a decoration of white chocolate around the edge of the cake.


Wild strawberries

Recipe for 10 desserts

Strawberry juice reduction

  • Stemmed strawberries 500 g
  • Water 50 g
  • Caster sugar 50 g
  • Glucose 25 g

Make a strawberry juice on a bain marie with the strawberries, water and sugar. Strain and add the glucose and reduce in half.


Vanilla shortbread

  • Flour 165 g
  • Salt 2.5 g
  • Softed butter 125 g
  • Vanilla powder 2 g
  • Sifted Icing sugar 100 g

Mix the ingredients in the listed order. Roll out to 1 mm thick and bake at 165°C on a Silpain®. Cut 9 cm discs out of the oven.


Fromage blanc bavarian

  • Water 20 g
  • Caster sugar 35 g
  • Glucose 15 g
  • Tahitian vanilla 1/2 piece
  • Egg yolks 60 g
  • Gelatin mass 15 g
  • Fromage blanc 110 g
  • Whipped cream 110 g

Cook water, sugar and glucose to 120°C and make a pâte à bombe with the egg yolks and vanilla, whip to cool. Melt the gelatin mass and fold a little into the pâte à bombe and fold back onto the rest of the mass, fold in the fromage blanc and the lightly whipped cream. Pour into 8 cm discs, 1 cm high.


Wild strawberries confit

  • Wild strawberries 250 g
  • Lime zest 1 piece
  • Caster sugar 5 g
  • Pectin NH 3 g

Mix the sugar and the pectin. Add the wild strawberries and the zests, mix with a hand mixer and bring to a simmer. Cool.


Greek yoghurt sorbet

  • Water 250 g
  • Caster sugar 75 g
  • Sorbet stabiliser 0.4 g
  • Lemon zest 10 g
  • Greek yoghurt 250 g

Make a 30° baume with the sugar, water and stabiliser. Pour onto the yoghurt and lemon juice, mix with a hand mixer. Cool rapidly to 4°C and mature for 12 hours at 4°C. Mix with a hand mixer again before churning.


Vanilla meringue

  • Egg whites 50 g
  • Caster sugar 50 g
  • Sifted icing sugar 50 g
  • Fine vanilla powder 1 g
  • Shortbread pieces QS

Make a French meringue, whipping the egg whites and gradually adding the sugar. Once nice and firm fold in the icing sugar and spread thinly onto a Silpat®, sprinkle with shortbread pieces and bake at 80°C for 1 hour.


Red sugar stems

  • Water 50 g
  • Isomalt 50 g
  • Caster sugar 160 g
  • Glucose 50 g
  • Strawberry red colorant 1 g

In a very clean saucepan boil the water and isomalt, add the sugar and glucose and cook to 155°C. Add the red colorant and set aside to satinise. Pull very thin 12 cm long stems.


Finishing

Pipe the fromage blanc mousse into the discs. Place the discs onto a baked shortbread, defrost and spread a thin layer of confit. Place wild strawberries and half strawberries on the top, store in the refrigerator.


Decoration

On a white plate, decorate with the strawberry juice reduction
and place a couple of wild strawberries. Place the finished shortbread/mousse disc off centre from the sauce decoration. Place meringue pieces and a couple of dots of juice onto the strawberries. Scoop a quenelle of Greek yoghurt sorbet onto a large piece of meringue and a stem of red sugar.


Wild strawberry & lemon heart

For 10 desserts, 2 portions.

White chocolate shell

  • Tempered white chocolate 220 g
  • Cocoa butter 70 g

Add cocoa butter into tempered white chocolate. Thinly mould chocolate and leave to crystallise.


Pistachio dacquoise sponge

  • Egg white 70 g
  • Caster sugar 20 g
  • Iranian pistachios 40 g
  • Brown sugar 15 g
  • Raw sugar 25 g
  • Pistachio praline 20 g
  • Maldon salt 10 pinches
  • Flour 20 g

Mix pistachios with raw sugar, brown sugar and salt. At the same time, whip egg
whites, adding 20 g of sugar in three times. Fold the pistachio mixture into the whipped meringue and finish with the praline and the sifted flour. Bake at 175°C for 17 minutes.


Puff pastry

  • Flour 170 g
  • Maldon salt 10 pinches
  • Butter 30 g
  • Water 80 g
  • Vanilla a couple of grains
  • Dry butter 90 g

Make a classic puff pastry.


Wild strawberry jelly

  • Wild strawberry jelly 320 g
  • Caster sugar 60 g
  • Pectin NH 5 g
  • Lemon zest 10 g

Heat the puree with sugar. Add zest and the pectin mixed with the rest of the sugar.
Boil and refrigerate.


Lemon cream

  • Lemon juice 100 g
  • Fresh lemon zests, mixed 10 g
  • Caster sugar 140 g
  • Eggs 40 g
  • Egg yolks 70 g
  • Butter 50 g

Cook all of the ingredients to 83°C, pour into containers to cool and at 35°C mix
in the butter with a hand mixer.


Whipped cream

  • Cream 35% fat 520 g
  • Icing sugar 50 g
  • Mascarpone 50 g
  • Vanilla a couple of grains

Whip all of the ingredients to a chantilly texture.


Final cream

  • Lemon cream 400 g
  • Gelatin 10 g
  • Water 40 g
  • Whipped cream 630 g

Cool the lemon cream and add the melted gelatin. Leave to cool and fold in the lightly whipped cream.


Plating

Line the mould with the final lemon cream. Add the wild strawberry jelly and the pistachio sponge. Finish with the mousse and stop 1 cm from the top of the mould. Leave to freeze. Turn out the mould and place onto a baked puff pastry.

Classifieds

Businesses for sale


Vends cause retraite pâtisserie-chocolaterie- glacerie-salon de thé, commune très touristique du littoral. Clientèle locale. Bail neuf comprenant un logement de 100 m2 pour un loyer mensuel de 1 100 €.
CA : 304 000 € HT, très bonne rentabilité. Tél. : 02 99 88 32 39


À vendre, Canada, Québec, Entreprise de figurines pâte d’amandes, modelées et façonnées à la main. www.confiseriebanana.com. Belle opportunité de travail et de vie pour une nouvelle aventure. Contact : Dominiqiue Néret info@confi seriebanana.com Tél. : 001 819 429 6289


65 – vends : chocolaterie artisanale-salon de thé. Située au cœur des Pyrénées dans un écrin de verdure. Saisons été, hiver + cures thermales. Prix de vente : 140 000 € Tél. : 06 30 84 46 33


Employment


Pâtissier R&D H/F Le Groupe ERHARD, groupe agroalimentaire familial situé en Alsace et en Franche-Comté, spécialiste des desserts en surgelé (Glaces, Pâtisseries, Beignets, Donut’s et Brioches), recrute
pour son pôle R&D : un Pâtissier Adjoint au Responsable R&D (H/F)
• Poste et missions : Au sein d’une équipe de passionnés, rattaché(e) au directeur R&D Groupe, vous
participez au développement et à la création de nos nouveaux produits. Moteur de la politique d’innovation, vous effectuez un travail de veille active (analyse des évolutions de consommation, nouveau process, ingrédients, emballages, consultation des fournisseurs…) et êtes force de propositions en termes de recettes innovantes et créatives.
• Profi l : Pâtissier de métier, vous avez exercé votre art dans des maisons prestigieuses et renommées. Vous êtes aujourd’hui reconnu(e) pour la qualité de votre travail, votre esprit créatif, votre sens esthétique et votre capacité d’innovation.
Vous justifi ez d’une première expérience réussie de développement, idéalement dans le secteur de la pâtisserie et/ou de la glace. Vos qualités premières sont votre capacité d’innovation et de création, votre rigueur, votre sens du challenge, l’organisation, l’autonomie et la maîtrise technique.
Coordonnées de réception des candidatures : SAS ERHARD Pâtissier-Glacier - M. Philippe Billey - 5, route de Moncey - 25870 Thurey-le-Mont France - philippe.billey@erhardpatissierglacier.com


Maison Dulac, Pâtissier-Chocolatier-Traiteur, 2 boutiques, recrute un second et des pâtissiers en
CDI
. Titulaire du BTM, autonome, passionné, dynamique et investi dans son travail. Envoyez CV et LM : recrutement.patisseriedulac@gmail.com
16, place du Marché 26200 Montélimar Tél. : 06 29 19 48 32


Dans le cadre de notre développement, nous recherchons 1 pâtissier(ière) et 2 chocolatiers(ières) pour notre laboratoire de Sarreguemines. Vous êtes autonome, vous intégrerez une maison de qualité. Merci de nous faire parvenir votre CV et lettre de motivation à franck-kestener@orange.fr Tél. : 03 87 28 14 62


SAGA CHOCOLAT 95380 Villeron. Sous la responsabilité du directeur, le responsable R&D assurera les essais R&D selon les demandes clients, et la mise en place des nouvelles références. Missions principales : - Faire les essais à partir des fiches recettes R&D - Être force de propositions dans l’élaboration des recettes - Gérer la préparation des échantillons Prérequis : Le responsable R&D
devra posséder des connaissances en pâtisserie. Il devra travailler en collaboration avec les services Qualité, Production et Commercial. Il sera organisé, rigoureux et réactif. CAP Pâtissier exigé. Expérience minimum 2 ans ouvrier. 39 h/semaine. Avantages : Tickets restaurant, primes diverses. Type d’emploi : Temps plein, CDI Salaire : 25 000 €/an Tél. : 01 30 29 02 90


La SAS Dupont située à Divessur-Mer (14), présidée par Jean-Pierre Étienvre, M.O.F., recherche
Pâtissiers et/ou Aides-Pâtissiers afin de renforcer son Atelier de production. CV+LM à adresser par e-mail à : emmanuellelebarbier@patisseriedupont.fr Tél. : 02 31 91 32 22

INTÉRIM CO

Spécialiste du placement

CDI – CDD – INTÉRIM - RPO
En France et à l’international

De (H, F)

PÂTISSIERS,
CHOCOLATIERS,
BOULANGERS

Contactez-nous
au +33 (0)1 45 22 52 84 ou sur www.interimco.fr



3, rue de Chaillot 75116 Paris
Leader européen de réceptions
haut de gamme.
Renforce ses équipes
www.poteletchabot.com

La PÂTISSERIE Recrute
en CDI, CDD, Extra
Second Pâtissier,
Chef de partie,
demi-chef de partie Commis

Pour l’ensemble de ces postes,
adresser votre candidature :
(Lettre de motivation + CV)
à M. Marc Rivière Chef Pâtisser
et Champion du Monde de Pâtisserie
aurelie.cheron@poteletchabot.fr


RECHERCHE UN(E) ADJOINT(E) À LA DIRECTRICE D’ATELIER

La maison Pierre Marcolini est active dans la création, la production
et la distribution de chocolats, pâtisserie, confiserie et glaces haut
de gamme. Leader du marché de chocolat de luxe, notre maison jouit
d’une reconnaissance internationale et d’une forte image de marque.
Elle rassemble aujourd’hui une équipe de professionnels passionnés
et ambitieux autour de son créateur, Pierre Marcolini. Tous partagent
l’objectif de faire grandir la maison au niveau mondial, tant en terme
de notoriété qu’au niveau de son réseau commercial.
MISSIONS
Basé à Haren (Bruxelles), sous la responsabilité de la Directrice de l’Atelier,
l’Adjoint(e) à la Directrice d’Atelier assumera la responsabilité des process
de production en adéquation avec les règles de sécurité, de qualité,
et la technicité des appareils de production :
• Responsabilité des équipes de production ;
• Responsabilité de la mise en place et suivi des procédures de travail
et des procédures de recettes ;
• Suivi du respect et s’assurer de la bonne compréhension des procédures
par les équipes sur le terrain ;
• Sécurisation de la qualité de nos produits à travers les différents stades
de production ;
• Amélioration des process de travail des équipes de production.
PROFIL
• Vous avez une formation de chocolatier et une expertise dans le domaine
du chocolat ;
• Vous avez une expérience de 10 ans minimum dans le secteur et une excellente
connaissance des machines : oneshot, enrobeuse, cadrage, mouleuse,
cuisson, confiserie… ;
• Vous possédez de solides compétences managériales, et faites preuve
de maturité ;
• Vous aimez travailler en équipe et démontrez de vraies aptitudes relationnelles ;
• Vous êtes rigoureux et organisé ;
• Vous aimez résoudre des défi s et travailler sur de multiples projets à la fois.
INTÉRESSÉ(E) ?
Faites-nous parvenir votre CV et lettre de motivation
par e-mail à Carla.palhares@marcolini.com
Ou par courrier à : Maison Pierre Marcolini – Ressources Humaines
Rue du Bassin Collecteur 9 – 1130 Haren (Bruxelles) - BELGIQUE


RECHERCHE SON ADJOINT AU CHEF DU LABO

Nous sommes une chocolaterie artisanale avec 40 années
d’expérience. Nous commercialisons nos produits créatifs
et gourmands via nos 5 magasins parisiens,
notre site internet, notre service cadeaux d’affaires
et notre service de vente en gros aux professionnels.
Notre laboratoire est basé à Chilly-Mazarin (91), et nous
recherchons un Adjoint au Chef du Labo pour rejoindre
notre équipe à taille humaine et la faire progresser :
• homme ou femme d’expérience ayant envie de relever
un nouveau challenge,
• créatif(ve) : recettes de bonbons, moulages, décors, etc.,
• curieux(se) et au fait des dernières avancées techniques
et technologiques,
• débrouillard(e) et si possible à l’aise avec une one shot,
• pédagogue, pragmatique, ouvert(e), force de proposition,
• relais du Chef du Labo.
Vous vous êtes reconnu(e) et êtes intéressé(e)
par cette opportunité ? Postulez maintenant,
pour une prise de fonction asap.

Travail du lundi au vendredi, de 9 h à 17 h avec 1 h de coupure.
Grand labo très bien équipé, proche Paris et à 5 minutes
à pied des transports en commun (bus & RER).

Poste en CDI. Salaire motivant selon expérience
+ variable + tickets-restaurant.
Envoyer CV + lettre + prétentions à
elp@jadisetgourmande.fr


La Maison Caffet, Chocolatier-Pâtissier, fondée en 1979

RECRUTE

Un commercial B to B (secteur Sud).
CDI à temps plein, rémunération motivante.
Ambassadeur de la Maison Caffet, rattaché
au responsable commercial, vous serez en charge
du développement du portefeuille clients,
alliant prospection active et fidélisation.
Professionnel du secteur de la Chocolaterie-Pâtisserie
ou commercial aguerri, vous savez identifier
les interlocuteurs influents et adapter votre discours.
Vous partagez nos valeurs d’excellence,
de passion et d’engagement ?

Opportunisme, force de conviction et personne
de terrain sont vos points forts ?

Rejoignez notre équipe.
Envoyez votre lettre de motivation + cv
par e-mail à jj.finot@caffet-compagnie.com

Recipe Index

Recipes 2018

January

  • Florian Eude Chef Pâtissier de l’Hôtel Molitor, Paris. Valentin’s day heart
  • Arnaud Larher M.O.F. Pâtisserie Larher, Relais Desserts, Paris. Lemon emotion
  • Ilia Pouchkar Chef Pâtissier Exécutif La Galette, Dakar, Sénégal. The french kiss
  • Valentin Sanchez Chef formateur international ENSP, Yssingeaux. Exotic chocolate heart
  • Nicolas léger Pâtisserie Léger, Membre de Tradition Gourmande, Tours (37). Cloud
  • Jayce Baudry Chef Pâtissier exécutif de l’Épicerie Boulud New York, USA. Cosmo
  • Kévin Le Fournis Sous-Chef Pâtissier Hôtel Hyatt Regency Paris Étoile. Acidic cheesecake
  • Eun-Ji Carujo Chef création à Passion 5, Séoul, Corée. Loved
  • Dorian Zonka École Bellouet Conseil, Paris. Passionate love
  • Sandrine Baumann-Hautin Chef Pâtissière consultante. Love
  • Anne Fashauer Pâtissière et blogueuse escale-gourmande.com. Passion fruit coconut tart
  • Guillaume Anor Chef Exécutif Tiara Ytaktsa et Miramar Beach Hotel & Spa à Théoule-sur-Mer. Esterel apiary honey delight
  • Florent Liabœuf R&D pâtisserie Lacoste Traiteur. I love you... Crunch!
  • Nicolas Lambert Chef Pâtissier Caprice, Four Seasons Hotel Hong Kong. Caprice
  • Romuald Guiot Chef Pâtissier Pitchoun Bakery, Los Angeles, USA. My love

February

  • Vincent Trouillet Pâtisserie Laurent Le Daniel, Relais Desserts, Rennes. The twelve choux until midnight
  • Laurie Hervault Chef formatrice à l’École Supérieure de la Pâtisserie (ENSP), Yssingeaux. Sparkling rose-morello cherry fizzy tube
  • Cédric Grolet Chef Pâtissier Hôtel Le Meurice, Paris. Pumpkin seed Paris-brest
  • Franck Jouvenal Pâtisserie Jouvenal, La Côte-Saint-André (38260). Hazelnut-yuzu religieuse
  • Romuald Guiot Chef Pâtissier Pitchoun Bakery, Los Angeles, USA. Dame religieuse
  • Eun-Ji Carujo Chef création à Passion 5, Séoul, Corée. Travel eclair
  • Claude Ducrozet Pâtissier consultant www,claudeducrozet.com. Gluten free eclair with coconut, morello cherry confit and blueberry
  • Jean-Daniel Vandewalle Pâtisserie Aux Doigts de Jean Bart, Dunkerque, Membre de Tradition Gourmande. I love choux
  • Florian Eude Chef Pâtissier de l’hôtel Molitor, Paris. Paris-brest
  • Patrick Chevallot M.O.F., Maison Chevallot, Val-d’Isère. Chou praline
  • Nicolas Haewelynn Pâtisserie Karamel, Paris. Karamel-roasted nut eclair
  • Adrien Bozzolo Chef Pâtissier hôtel Mandarin Oriental, Paris. Banana-peanut choux
  • Swan Bouimba Artis Sous-Chef de l’hôtel Hyatt Regency Paris Étoile. Apple-lemongrass choux
  • Anne Fashauer Pâtissière et blogueuse escale-gourmande.com. Pistachio-chocolate choux
  • Jayce Baudry Chef Pâtissier exécutif de l’Épicerie Boulud, New York, USA. Chocolate eclair
  • Anthony Le Rhun Pâtisserie C&Choux, Caen - Deauville Lauréat Trophée pâtisserie 2016. Saint-Honoré
  • Sébastien Pawly Pâtisserie Pawly, Montbéliard, membre de Tradition Gourmande et des Croqueurs de chocolat. Salted caramel eclair
  • Erwan Cartier Chocolatier à la Chocolaterie Lac, Nice. Inversed religieuse
  • Éric Daimé Chef Pâtissier à l’hôtel Méridien, Nice. Gourmet trio to share

March

  • Annabelle Lucantonio Chef Pâtissière DGF, Pastry Queen 2018, Sigep Rimini. Constellation tart
  • Eun-Ji Carujo Chef création à Passion 5, Séoul, Corée. Angel tart
  • Fabrice Leblus Chef Pâtissier Technical Advisor Le Duc de Praslins, Thaïlande. Coconut-strawberry tart
  • Jérémy Delteil Chef Formateur France & International ENSP, Yssingeaux. Blackcurrant tonka tart
  • Sandrine Baumann-Hautin Chef Pâtissière Consultante. Lemon/lime tart with praline and basil
  • Team Potel et Chabot Chocolate-hazelnut
  • Jayce Baudry Executive Pastry Chef, Épicerie Boulud, New York, USA. Passionfruit hazelnut
  • Thierry Mulhaupt Pâtisserie Mulhaupt, Relais Desserts, Strasbourg et Colmar. Lime-basil tart
  • Claude Ducrozet Pâtissier consultant www.claudeducrozet.com Mango-lime, vanilla chantilly with raspberry confit tart
  • Matthieu Carlin Chef Pâtissier restaurant Guy Savoy La Monnaie de Paris. "Return to the islands" tart
  • Christophe Roussel Pâtisserie Roussel, Relais Desserts, La Baule. Asian flower tart
  • Martial Ray Pâtissier à Clermont-Ferrand, Membre de Tradition Gourmande. Beautiful heart tart
  • Julien Boutonnet M.O.F. Pâtissier 2015, Chef Pâtissier Senior à l’École hôtelière de Lausanne, Suisse. Chocolate millefeuille tart
  • Anne Fashauer Pâtissière et blogueuse escale-gourmande.com Citrus tart
  • Romuald Guiot Chef Pâtissier Pitchoun bakery, Los Angeles, USA. Spring garden
  • Alexandre Zanghieri Pâtissier à Colomiers, Membre de Tradition Gourmande. Crunchy choc gianduja tart
  • Florent Liabeuf Chef Recherche & Développement Lacoste Traiteur. Caramelised apple tart

April

  • Guillaume Cali Chef Glacier Potel et Chabot. Chou or not red fruit verbena eclair
  • Abdeslem el Ghemari Pâtissier en Recherche & Développement Potel et Chabot. Croquembouche kit for sweet buffet
  • Céline Rohrbach Chef responsable Petits-Fours Mignardises Potel et Chabot. red fruit transparence
  • Steven Sitruk Chef Pâtissier Adjoint Potel et Chabot. Red fruit petals with rose water
  • Damien Gendron Chef Pâtissier Recherche & Développement Potel et Chabot. Chandelier
  • Azzedine Seddar Chef des Entremets Potel et Chabot. Yuzu-raspberry lollipop flower
  • Anabelle Lucantonio Chef Pâtissière DGF, Pastry Queen 2018. Ruby
  • Nicolas Lambert Chef Pâtissier restaurant Caprice, Four Seasons Hotel Hong Kong. Peach & redcurrant
  • Amaury Lafonta Formateur à l’École nationale supérieure de la Pâtisserie (ENSP), Yssingeaux. Light mandarin petit four
  • Matthieu Carlin Chef Pâtissier restaurant Guy Savoy La Monnaie de Paris. Chocolate crunch
  • Julien Rives Torrens Chef Pâtissier Hyatt Regency Hotel Paris Étoile. Raspberry-pistachio choux
  • Florent Liabeuf Chef Recherche et Développement Lacoste Traiteur. Dulcey, bergamot
    and raspberry tartelette
  • Romuald Guiot Chef Pâtissier Pitchoun Bakery, Los Angeles, USA. Fullness
  • Sandrine Baumann-Hautin Chef Pâtissière consultante. Granny smith, strawberry & fennel
  • Anne Fashauer Pâtissière et blogueuse escale-gourmande.com. Chocolate-raspberry petit four
  • Thierry Gaugler Pâtissier à Mulhouse, membre de Tradition Gourmande. Brunsli
  • Adrien Bozollo Chef Pâtissier Hôtel Mandarin Oriental, Paris. Chocolate tea time petit four
  • Adrien Bozollo Chef Pâtissier Hôtel Mandarin Oriental, Paris. Hazelnut-yuzu cake
  • Adrien Bozollo Chef Pâtissier Hôtel Mandarin Oriental, Paris. Matcha tea rice pudding

Contacts


Pour toute demande d'information, veuillez utiliser le formulaire ci-dessous.

Le Journal du pâtissier
31, rue Marius Aufan
92300 Levallois Perret
contact@lejournaldupatissier.com
Tél. : +33 (0)1 40 89 28 70
Fax : +33 (0)1 40 89 03 88


Rédacteur en chef
Franck Lacroix
Tél. : +33 (0)1 40 89 28 72
redaction@lejournaldupatissier.com


Directrice de la diffusion
Emeline Valençon
Tél. : +33 (0)1 40 89 28 70
evalencon@lejournaldupatissier.com


Régie publicitaire Meyran SAS
Contact publicitaire : Philippe Meyran
31, Route de la Salvetat – 31490 Léguevin
Tél. : +33 (0)5 34 52 21 08
Portable : +33 (0)6 13 15 92 03
pmeyran@pmeyran.com