Bachour in Color 8896027454, 9788896027455

Citation preview

lnTRO□ UCTIOn This book is inspired by the different countries that I visit constantly and where I have the blessing and fortune of knowing and tasting various new fruits and spices. These are the ingredients which I am integrating, merging and mixing to achieve the flavors, textures and colors that constitute a present trend. In each journey I enjoy the best of pastry, rustic, classic and modern, which motivates me to create and renew every day, respecting the flavors and highlighting the tastes of each culture. However, I am convinced that pastry and des­ serts have a universal language, since they awaken sensations on the palate and endearing memories that are stored in our hearts. On the other hand, being a pastry teacher has allowed me to recognize that the teacher teaches and learns in the same time. It has been an honor for me to be surrounded by students and assistants that have generated very intere­ sting concerns. This has contributed to the development of mew recipes and the application of different techniques, thus achieving a personal seal recognized in different continents. Through the pages of this book, the pastry enthusiasts will delight in each of my creations and will be able to elaborate them with skill, because they derive from the different recipes on which I have been working for years, to reach the expectations of gourmets and people who love to enjoy bakery delicacies and their different derivations. Moreover, taking into account that tastes are evolving and transforming, it is necessary to exceed those expectations and this is the reason why I have developed new recipes, which are perfectly detailed and illustrated, so that they can "materialize" easily. We will be taking a tour in the preparation and presentation of entremets, petit gateux, verrines, petits fours and tarts, which highlights the versatility and elegance that are currently demanded by experts in the field and can only be achieved with knowledge, discipline, talent, effort and, about all, with love and passion for this beautiful art!

Antonio Bachour

As it should be, we were the first in Italy to tell the story of Antonio Bachour on the pages of "Pasticceria lnternazion­ ale". It was 2017, he still was not that "social phenomenon" which is recognized today. We were struck by its cheerful­ ness and its joyful use of color, discovering a serious and prepared professional. A first impact that was already an omen of success. And in fact, in just a few years, Antonio has conquered colleagues and enthusiasts on all continents. A celebrity enhanced by social media, where it has grown for years thanks to likes and followers, but made solid by its "real" presence in courses and events everywhere. This is also thanks to his constructive collaborations with Pavoni Italia, Valrhona, Bravo and IFI. Before us, his lucky books were born from the sole collaboration with Alan Battman, author of the photos of the volume you have in your hands. He looked for us and wanted us with determination. And we are happy and proud to be his made in Italy publishers, because there are many crucial factors which bring us together. It is known how important it is for us to embrace projects that are really useful to the professional sector, to make books that can make a difference in the laboratory. Because we intend our volumes as true innovative tools, just as the refined technology that supports professionals increasingly better. With Antonio we "recognized" ourselves immediately, in the love we nurture and cultivate for confectionery. And we have discussed a lot about how to develop this instrument/ volume. Our will was to go beyond his name, his face, his media character, and offer quality instead, making it clear how really Bachour acts, reasons, studies, creates, evolves. With humility and simplicity. We are surprised every time by his great technique of execution, his care for taste and good, as well as his tangible radiance, which make Antonio profoundly human in his professionalism without boundaries. Because he is the living demonstration that with passion you can do everything, as well as the emblem of the melting pot that gives shape to the best solutions, the result of the mix of cultures and experiences. The hope for those who explore this book is to be positively contaminated by Antonio's color world. Because the joy for life and work, to be transmitted to those who choose to taste our sweetness, is strengthened exponentially by a multicolored vision!

Livia ChirioHi

PR ff A Cf It went like this ... Antonio, why don't you write a recipe book in Italian? From what was supposed to be a simple joke, now I find myself here, with the ambitious task of writing its preface for one of the greatest confectioners in the world, Antonio Bachour. I have been following Antonio for several years, and if I am recognized in the professional field as one of the most "social" women, but Antonio beats me, Antonio beats everyone, I think he is the most active and media pastry chef I know. He is multifaceted, there is nothing that he does not know how to do, he passes from viennoiserie to chocolate bon­ bons, from glazed cakes and small cakes to baked cakes and restaurant desserts. His story is moving, I believe that life has taken as much as what has given to him, his generosity is disarming, he is a man of another time. Antonio has a passion for Italy, he is at home in my iCook school: attending one of his masterclasses is an enrichment for all professionals. He is innovative, he has a refined aesthetic taste, his pastry is perfect for production, his products are a concentration of aromas and goodness, true delights for the eyes and the palate. This book is another goal that adds to the thousands of awards that he has already received and will receive. A book that I recommend to all pastry chefs and enthusiasts; a book that confirms that pastry is innovation and tradition, and Antonio is a precious witness of pastry making in the world. I am proud to have proposed this book to Antonio because, as always, he has worked unsparingly to make available to everyone his pastry philosophy, his knowledge, his techniques, his wonderful creations. It is difficult to find the right words to thank him, and this preface is an important recognition for me, as if to confirm that the direction in which I am going is the right one, that the world is great, that there is no room for envy and jealousy, that there is no better pastry than the other, and that we can be united despite impossible distances, from Miami to Turin! And, as Mary Poppins used to say, "just a spoonful of sugar ... "

With immense esteem and infinite thanks Francesca Maggio

iCook Academy director

PREfACE So close and so far. Like a child who sees the repetition of a magic trick before his eyes, again and again. This is how I feel close to Antonio. Unique, unpredictable, tireless, pioneer and generous. Able to absorb knowledge even faster than his own way of transmitting it. It is very difficult for me to separate the professional from the human sides in this dedication. Needless to say, those who know me know who Antonio is. And vice versa, those who know Antonio know who I am. Also because, in recent years, he has become for me someone to whom I owe unconditional loyalty. Since the beginning of my journey, life has given me many precious people. Great chefs with whom I am still a friend today. But then, I started to feel that my capacity to be surprised was becoming numb, lethargic. With the passage of time, and having already opened my business, the figure of the chef who could serve as my refer­ ence was gone. I mean the one who helps you feel protected, knowing that you are doing things right. But fate and dozens of circumstances allowed Antonio and I to meet. It was not a fleeting encounter. We had a great "witness" friend. And years later, what at that time was for me, already in itself, something as important as a wish com­ ing true, is now even surpassed, at unthinkable levels, while I'm writing these same lines. Once again, Antonio shows with this work what he is capable of doing with his talent. First and foremost, knowing how to go around the world and to reduce the distance between people. Wherever there is a school, a forum, a seminar, a master's degree, a fair, a competition or any other circumstance related to pastry, Antonio is present with his indis­ putable style. Macarons, verrines, petits gateaux, cakes ... All of them are a seal of the "Bachour style", which anyone is able to recognize. And now all this can be found in his first book in Italian and English, an indispensable work that testifies to his constant creativity. After all this time of friendship and collaboration, being his partner and assistant, and knowing the effort involved in working at the highest level, I have the ability to appreciate, and understand how much dedication he offers and how much affection he receives. With the same intensity and everywhere in the world. And he never refuses a photograph, an autograph or a simple smile. The moment Antonio wears a pastry jacket, he becomes invincible and rigorous, like any animal that is king in his own pack. And he hides nothing. When he starts, he's like a hurricane so you should be prepared. Because he requires con­ centration, anticipation, imagination and speed. If he were an athlete, his specialty would be with the time trial races. He is a true orchestra man, requiring you to be ready, skillful and at full capacity. And while you make his pastries, everything seems to be part of a juggling show. But like anyone who lives a hurricane, you know that calmness always comes back, where everything has to be or­ dered again. And, whether you are prepared or not, a hurricane always leaves its mark. An experience, for which you must be prepared: after that, you won't be the same professional. If you have the joy of knowing Antonio Bachour, his work and his fullness. I respect you, I admire you and love you,

Jose-Manuel Samper

PREfACE Who is Antonio Bachour? He is a ubiquitous hand behind a click. He is a sly smile that introduces an amazing dessert. He is a tireless globe trotter. He is a strict but also lovable teacher. He is a manager who leads his wonderful pastry stores in Miami with a firm hand. Above all, Antonio Bachour is a Pastry Chef who stands out as a shining star among international excellences. Knowing him is to be one with his art. We have been fascinated by his obsessive attention to detail, ingredient and color; so a dessert by Antonio Bachour goes beyond the everyday standards, it overwhelms you and explodes in flavor, after having satisfied your palate and enchanted you with its wise and unusual combination of flavors and colors. Pavoni Italia has loved him immediately, and the connection is now complete and it bears fruit. The values of our innovative company are at his side and Antonio uses them with a versatile and focused attention on the multiple aspects of modern pastry, which is attractive, seductive and always convincing. With Antonio we think of new molds, new combinations and conceptual overlaps, which are alive and palpable. The results are our multiple achievements, which are loved and appreciated by the public thanks to their unbeatable combination of edibility and entertainment. Years of intense collaboration have led us to know and appreciate the Man behind the Pastry Chef. When Antonio arrives, he brings constructive joy. Drawings, sketches, ideas and opinions come out and they materialize in unexpected forms and true suggestions which become molds. Working with him is a serious commitment, never a game but rigor, and a great satisfaction is attained in the end, that underlies the latent thrill of challenge. This is the profound meaning of our work. We salute this new book by Antonio Bachour with great pride. We chose to stand by one another and continue on our journey to be worthy of it. Good job Antonio, we're with You!

Corinna Raineri

President Pavoni Italia S.p.A.

PREfACE Antonio Bachour and I certainly have at least one element in common: for both, the pastry world is a family affair. I took my first steps in my father's company, and even Antonio grew up in the midst of his family bakery and pastry shop. Both of us tried to learn from what was transmitted to us and to make it big, with the ambition to expand the boundaries of our reality more and more. It so happened that Bachour set foot in the international pastry world in the same years in which we launched our leading machine, Trittico, in the market. While he refined his techniques between New York City and lain !'Hermitage, we perfected our technology for the pastry world between Italy and France. Two parallel paths that developed at a distance, but in the same direction, and that luckily crossed in Florida. When I first met Antonio, I was immediately struck by something that went beyond his professionalism, something that made him even bigger: his positive energy, a subtle force that seemed to come from above, which certainly sustained him in the critical moments of his life and that gave him the gift of a contagious zest for life. The man you are is what causes the great things you do. Today Bachour is a name that cannot be unfamiliar. His results reach excellence in technique, taste and flavor. He is a great innovator, who never betrays his origins, that you can simply discover by tasting his creations. A customer of whom we are very proud, a person we value and who is today a special collaborator. We are honored to have crossed his path and we are now able to walk together in the same direction, also thanks to this splendid book, that it will have the success it deserves.

Giuseppe Bravo

Bravo S.p.a.

PR ff A Cf Pastry is an art whose origins date back to time immemorial, handed down from generation to generation according to tradition, or rather traditions. Each culture preserves its own inheritance of the sweet taste, with its own specificities based on the raw materials, the geographical area and the techniques used. In recent years, the evolutionary path of Haute Patisserie and Pastry in general has changed direction, taking full advantage of a positive aspect of globalization, i.e. the opportunity to share a common passion on a global scale at all latitudes, arousing an increasingly widespread and passionate interest in a short time. Today it is a cultural and media phenomenon we are faced with, which continues to raise the bar of quality, making people develop increasingly greater awareness and engagement. If this has been possible and continues to happen, much is due to Antonio Bachour, a pastry chef to whom the world of Pastry looks at with special admiration. Through meticulous research in the field of food science and a refined sensitivity to the nuances of taste, his confectionery represents a multi-sensory form of art that enhances its organoleptic qualities together with beauty and creativity. In this, Antonio Bachour is similar to a designer who highligths what is beautiful and good, as well as what is beautiful and useful, through research and knowledge without a second thought, in order to continue to innovate. We are proud that Antonio Bachour has chosen IFl's refrigerated display cases to "stage" his masterpieces, precisely because we naturally share the same vocation to innovation, to the careful attention to detail and beauty, because he sees our work as an opportunity to improve people's quality of life. lfi. People-centric innovation

Gianfranco Tonti President of /Fl S.p.A

PRffACf I have been doing this job for enough years now to know for sure that chocolate is a kind of magic. More than once facts proved I was right: chocolate creates special links between people. A sweet chemistry- a feature not to be put on the product label (or maybe yes, why not?) but that makes it even more unique. The relationship between Antonio Bachour and I is the proof that I am not losing my mind. Chocolate, of course, introduced us to each other at a C3 event in New York a while ago and thanks to that a very solid bond has been created. Year after year Antonio and I have become special friends, who share a nomad life, who when are still for too long feel like caged animals, we are curious about everything. We face every challenge with passion and laugh hard even after infinite hours of work, when stress would turn anyone else to silence. Therefore, it is difficult for me to separate the professional Antonio Bachour (unique, perfect, visionary and very technical) from the friend Antonio Bachour, my companion in adventures around the world. One shared vision - the desire to broaden the horizons of the use of chocolate along with an untarnishable base of mutual esteem. He puts technique and creativity in his job and, from my side, I put in my personal managerial approach. What did stem from this vision? You will pardon my pride telling you that I was the one who succeeded in bringing Antonio in Italy for the first time ever for a workshop on pastry in 2017. Needless to say, that it was a smashing much­ deserved success! I am firmly convinced, as is Antonio, that the mixture of roles, expertise and vision are essential to carry out a project, however difficult it may be. Overcoming the boundaries of what has already been said and done - without taking anything for granted - running the risk of passing for fools sometimes. This is what Bachour does every day with his creations. In my own little way, I am and I will be right there behind him. We are like two people crazy in love with chocolate and their jobs. Like two fellow friends. What else? Enjoy your reading and enjoy chocolate, the good one I would suggest!

Igor Maiellano

Valrhona

A cosm □ POllTAn 1n HIS □ nA, A PRf □fSTlnf □ f Rom BIRTH My family came from Lebanon where, right in the 70s, there was a civil war. For this reason, my father started traveling to find a special place to live and work, exploring Brazil, Colombia, New York City, until he arrived in Puerto Rico, where my mother joined him. It is in this Caribbean island that, in 1975, I was born. And this is where my parents opened some grocery stores, inclu­ ding a pastry shop, which was 5 minutes walk from home. A few years later, when I was just a child, I began putting my hands in the dough. In the beginning it was just a game, but it soon became an unbridled passion. So, around 10 years old, I went there every day, fascinated by how everything was made perfectly. My passion grew, I ate lots of sweets and I washed all the pans, just to be part of the group and, every day, I was more and more involved. I helped, listened, learned ... After high school, I entered university to study political science, because my father wanted me to become a lawyer. I didn't know what I wanted to do and I needed to find a job. And so I began to work in some hotels on the island, the Sand Hotel and Casino and the Westin Rio Mar (Ritz Carlton). 7 days a week, every evening. After 2 years I took a de­ gree, but I soon understood that my destiny was confectionery and so I left. I went to NYC to attend the French Pastry School. It was 1994 and I wanted to learn all the classic techniques.

Later I went back to work in Puerto Rico but then, in 2002, I moved to Miami as a pastry chef in a new restaurant, the Talula, where I learned a lot from the local chef. I also worked in other places in the area, and became familiar with the Italian confectionery at Devito South Beach and Da Scarpetta. In 2006 I contributed to the opening of the W South Beach Hotel. It was in 2007 that I returned to NYC as executive pastry chef of the Trump SoHo, 5 stars in the heart of the Big Apple, to lead the entire pastry brigade. I stayed there for 3 years and, in the meantime, I sorted the "sense" of chocolate, that made me cross the Atlantic to reach the Ecole du Grand Chocolat Valrhona in Tain !'Hermitage, and study with Philippe Givre. In 2010 I returned to Miami where I stayed at St Regis Bal Harbor for 5 years. Thanks to all these experiences, I began to give lectures and consultations around the world, including Italy. There in 2018 I started working with Pavoni Italia, developing my own signature molds. Journeys followed one another in bursts, but Miami remained my nest, shared with my love, my wife Alejandra San­

chez.

It is in Miami that I created my jewels together with my brother Jose: Bachour at the Citadel, Bachour at Time Out Mar­ ket and, in Coral Gables (in Miami it is a luxury suburb), the restaurant & bakery Bachour Coral Gables. And in this last there is also enough space to hold courses and demos with students coming from all over the world.

This whirlwind of events and travels shows how much I need to slow down travelling. Now the plan is to open another place in Miami, as well as a pastry school to guarantee a serious diploma, with courses starting from the basics until restaurant pastry. An international school. Just to mention some, there was the Zest Awards, created in 2012 and acknowledged by Johnson and Wales University, which I won in 2016 in the Baking and Pastry Innovator category. In 2011, there were the addition to the Top 10 American Pastry Chefs of Dessert Professional Magazine and the International Chef Congress Pastry Competition. And, in 2018, the Best Pastry Chef in the World for the Best Chef Awards. Last one and wonderful: at the end of 2019 "Esquire" magazine named me Pastry Chef of the Year! These honors are a great incentive for me to do better, by stimulating that sense of responsibility towards my collea­ gues, those who follow me and take my creations and recipes as models of inspiration. In parallel, since 2010 I have felt the need to put my knowledge on paper and my first book came out thanks to the collaboration with the photographer and friend Alan Battman, without the support of a publishing house. In addition to this, there are four of my "children": Bachour, Bachour Simp lly Beautiful, Bachour Chocolate and Bachour The Baker. Meanwhile, in these years, my reputation grew and awards and prizes began to arrive.

In 2013 I opened my lnstagram account, on the advice of one of my collaborators in Miami and in 7 years it has been a crescendo, considering that 3 years ago I also joined Facebook. A success that amazes me! I think that colleagues and enthusiasts from all countries love my multicolored glazes, the colors of my plate desserts. When I started posting desserts so colorful nobody did. I have broken the patterns and defined a trend. People are inspired by what I do, because I popped out with new techniques, new colors, new energy, breaking the rules. And they appreciate it. And in the meantime, "social notoriety" arrived.

Moreover, with my travels I have opened the way to many other colleagues! As I travel for my classes around the globe I realize that notoriety grows. I'm happy because I did it all myself. And every time I see that everyone is following me, I am happy but I need to change. It doesn't bother me, on the contrary, it gratifies me and stimulates me. Just as it excites me to see creative colleagues, more and more. Many are doing a great job, but let's remember that lnstagram is just a show, everyday life is another thing!

f Rf f WORDS WITH An1on10 Where does this love for color come from? As a child I loved painting, admiring buildings in big cities, as well as immersing myself in nature. I love color. Warm, sunny colors. And the flowers. How much decoration impacts on stylistic perfection? Taste is crucial, but I know very well that people eat first with their eyes. I don't make too many decorations, because I know their cost and impact on the daily work flow. I love aesthetic simplicity. It is precisely for this reason that we have created with Pavoni a new collection of molds that makes it easier to create attractive creations in a simple way, and get the wow factor, so we can concentrate more time on the taste. What is the dessert that most represents my pastry chef story? My "symbol" desserts are all those with tropical fruits, because they are part of my culture. I know that when people think of Bachour they think of mango and passion fruit and tlhe warm colors of the sun.

I really don't like ... what?

I don't like saffron, which is very expensive, just like curry.

What advice would I give to future generations?

Not to become a pastry chef, there are too many hours of work! Seriously, there is actually a lot of work to do, so many hours, always on feast days ... You have to love this profession, have passion. And you have to feel that passion and know how to pass it on to others, collaborators and customers. Without forgetting that we must be very precise. Dreams for the future?

As a child I wanted to be an airplane pilot and I still dream of it and ... who knows, maybe one day I will take my fiight license!

Thanks to Alan Bettman who has intensely collaborated on this project with irony and professionalism. Through his thechefsconnection.com, since 2007, the two are friends and partners "in books". A special thank also goes to chefs Samira Saade and Swati Zunzunwala, for their great help in doing this book. And many thanks are also addressed to Pavoni Italia, Bravo, IFI and Valrhona.

CHOCOlAlf CAHf

YIELD: 4 -18 CM

eggs

380g

invert sugar

110g

sugar

190g

almond powder

110g 175g

cream

Heat the grape seed oil with cocoa paste to 45° C. Sift all the dry ingredients together. Mix the sugar and eggs for one minute at low speed and add the warm chocolate mix and the cream, followed by the dry ingredients. Pour in one full tray ( 6 0x40cm) and bake at175°C for 12-15mi­ nutes.Cut in four16 cm circles and reserve in the freezer.

190g

flour baking powder

13 g

cocoa powder

40g

cocoa paste

40g

grape seed oil

50g

PASSI On fRUll CRf ffifUX Sliver gelatin sheets

6.5g

200g

egg yolks

125 g

whole eggs granulated sugar

215g

passion fruit puree

3 00g

unsalted butter, softened

250g

,

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until 85° C. Remove from heat, stir in the gelatin, let it cool to 40°C and add the butter, mixing well with the hand blender. Pour evenly into four16 cm insert molds and freeze until ready to use.

,

AZfllA CRf ffifUX heavy cream

250g

milk

250g

egg yolks Azelia chocolate Silver gelatin sheets

100g 450g 3.5g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Make a creme anglaise and cook to 85° C, then add the gelatin and strain over the chocolate. Emulsify with a hand blender. Pour into four16 cm insert mold and freeze it.

AZf llA ffiOUSSf

YIELD: 4 - 18 CM

Silver gelatin sheets

15g

gianduja chocolate

800g

heavy cream

440g

Valrhona 60% hazelnut praline

120g 800g

heavy cream, whipped to soft peaks

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the 440g of cream to a boil. Whisk in the hazelnut paste and gelatin to dissolve, strain over the gianduja chocolate and emulsify with hand blender and set aside to cool to 35° C before folding in the whipped cream and emulsify with hand blender.

GlAZf water

250g

sugar glucose syrup

450g 450g

Azelia chocolate

450g

Silver gelatin sheets

38g

condensed milk

320g

Absolu Cristal

180g

brown water base food color

Soak the gelatin in ice water. Bring the water, sugar and glucose to a boil to 103°C and stir in the drained gelatin. Pour the hot syrup on chocolate and emulsify, then stir in the condensed milk and Absolu Cristal. Mix with a hand blender adding the food color. The glaze will be ready when it reaches 35° C.

5g

ASSf ffiBlY Use four 18 cm silicone molds. Build the entremets upside down in the following order: pipe a layer of mousse, place the passion fruit cremeux on top of the mousse, place some more mousse onto the cremeux. Place the Azelia cremeux on top of the mousse, add a small amount of mousse and place the cake on top. Freeze. Glaze the frozen cake.

49

HAZElnUT CAHE

YIELD: 4 - 18 CM

hazelnut flour

286g

granulated sugar

281g

eggs

422g

butter, melted

112g

egg whites

90g

In a mixer with a paddle attachment, combine the hazel­ nut flour, 225g of sugar and the eggs. Once combined, add the melted butter. Whip the egg whites with 56g of sugar to medium peaks. Combine the two mixtures, and bake at 180° C for 20minutes in a full sheet pan lined with a silicone mat. Allow to cool and cut into four 16cm round circles. Reserve in the fridge.

UAnlllA CUSTARD milk

337 g

cream 35%

337 g

vanilla beans

4n

egg yolks

180g

sugar

180g

Silver gelatin

Make a creme anglaise and cook to 82°C. Add the drai­ ned gelatin and pour into four 16cm insert silicone molds. Freeze.

15g

GUAnAJA CREffiEUX milk

300g

heavy cream

300g

egg yolks

140g

sugar

120g

Guanaja chocolate 70%

360g

In a saucepan heat milk and heavy cream. Combine sugar and egg yolks. Make a creme anglaise and cook to 82° C. Strain over the Guanaja chocolate. Mix with the hand blender to obtain a smooth texture. Cool and pour into four 16cm insert molds. Freeze.

ffillH COff EE lnfUSIOn coffee beans milk

85g 500g

Heat milk and coffee and let them set for around 15minu­ tes. Strain.

WHllf CHOCOLAlf COF ff f moussf milk and coffee infusion instant coffee gelatin lvoire white chocolate whipping cream

YIELD: 4 - 18 CM

370 g 5g 17 g 735g 745g

Soak the gelatin in ice water and drain well, then add to the hot milk and coffee infusion. Melt the white chocolate. Pour around l/3 of the hot infusion on top of the chocola­ te and whisk to obtain a smooth texture. Add the remai­ ning milk. When the chocolate mixture reaches 28° C, then fold in the whipping cream.

GLAZf Silver gelatin sheets

38g

granulated sugar (US)

250g 450 g

glucose syrup

450 g

lvoire white chocolate condensed milk

450 g 320g

nappage

180g

water for syrup

brown food color

3g

yellow food color

lg

Soak the gelatin in ice water until softened; squeeze out excess water and set aside. In a pot, bring the water, sugar and glucose to a boil (103°C) and stir in the drained gelatin. In a bowl, add the chocolate. Pour the hot mixture onto the chocolate and emulsify. Stir in the condensed milk and neutral glaze. Mix with a hand blender, adding the brown and yellow food colors. The glaze will be ready when it reaches 35°C.

ASSf ffiBLY Use four 18cm silicone molds. Build the entremets upside down in the following order: pipe a layer or mousse, place the hazelnut cake, the vanilla custard on top of the mousse and some more mousse onto the custard. Place the Guanaja cremeux on top of the mousse. Add another small amount of mousse and place the cake on top. Freeze. Glaze the frozen cake.

ffiOISl OllUf Oil CAHf

YIELD: 4 - 18 CM

granulated sugar

560g

all purpose flour/plain flour

364g

baking powder large eggs

21g 6n

olive oil

336g

orange juice

168 g

Preheat the oven to162°C. In two separate bowls, mix the dry and liquid ingredients separately. In a medium-sized bowl, whisk the dry mixture with the liquid mixture to com­ bine until smooth. Line a sheet pan with baking paper. Spread the smooth mixture into the lined pan and bake for 12-18 minutes until golden. Let it cool. Using a16cm cutter, cut 4cake discs. Reserve.

RASPBfRRY conf IT raspberry puree

725g

sugar

125g

pectin NH

13g

lemon juice

10g

Mix together sugar and pectin. Bring the puree to 40°C and add sugar and pectin little by little with the help of a · whisk. Bring to a boil for one minute. Add the lemon juice and pour into four16cm molds. Freeze.

SlRAWBfRRY CRf ffifUX strawberry puree

200g

invert sugar

25g

Silver gelatin sheets

9g

Strawberry Inspiration

325g

heavy cream

300g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Melt the chocolate. Heat the puree with the invert sugar and add the soaked gelatin. Pour over the strawberry chocolate and mix with a hand blender. Cool down to 28° C and add the cold cream. Pour into four 16cm molds and freeze.

RfO fRUll moussf

YIELD: 4 - 18 CM

strawberry puree

415g

raspberry puree

333g

sugar

135g 58g

Albuwhip Sosa Silver gelatin sheets heavy cream, whipped to soft

27g

Mix sugar and Albuwhip together. In a stand mixer fitted with a whisk attachment make a meringue with the pu­ rees, sugar and Albuwhip. Whip to medium peaks; make sure that the meringue is at room temperature. Melt gela­ tin in the microwave and fold into a small amount of me­ ringue, then fold it with the rest of the meringue, followed by the whipped cream.

750g

peaks

RfO GlAZf Silver gelatin sheets

38g

water for the syrup

250g

granulated sugar (US) glucose syrup

450g 450g

white chocolate

450g

condensed milk

320g 180g

Absolu Cristal neutral glaze water based red coloring

Soak the gelatin in ice water until softened; squeeze out excess water and set aside. In a pot, bring the water, sugar and glucose to a boil at 103°C and stir in the drained gelatin. In a bowl, add chocolate. Pour the hot mixture onto the chocolate and emulsify. Stir in the condensed milk and neutral glaze. Mix with a hand blender, adding the red food coloring. The glaze will be ready when it reaches 35°C.

5g •

ASSfmBlY Line four 18cm (8") ring molds with acetate strip. Build the entremet upside down in this order: pipe a layer of mousse, place the raspberry confit on top of the mousse, place some more mousse onto the confit. Add the cremeux, a small amount of mousse and place the cake on top. Freeze. Glaze the frozen mousse cake with the red glaze.

IX:.:t r

c«I

ca,

coconuT □ACOUOISf almond powder dry coconut

YIELD: 4 - 18 CM

80g 200g

cornstarch

50g

Icing sugar

280g

egg whites

300g

sugar

100g

albumin

Sift together the almond powder, cornstarch and icing su­ gar. Whisk the egg whites in a stand mixer until soft peaks form, gradually adding sugar with albumin. Take the mix­ ture off the machine and gently fold through the sifted dry ingredients, along with the dry coconut. Pour into four 16 cm round ring molds and bake at l 80°C for 12-14minutes. Let cool down and reserve in the freezer.

3g

coconuT moussf coconut puree

410g

white chocolate

825g

Silver gelatin sheets whipped cream Malibu coconut rum

16g 1162g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Melt the chocolate. Heat the coconut puree and add the soaked gelatin. Pour over the chocolate and rum and mix with the hand blender. Cool down to 28°C. Fold in the whipped cream.

25g

SlRAWBfRRY llffif comPOlf strawberry puree

450g

diced strawberries

450g

sugar

60g

invert sugar

60g

pectin NH

15g

Silver gelatin

15g

lime juice

22g

lemon zest

2g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a saucepan mix the straw­ berry puree, diced strawberries, invert sugar, lime juice and zest and cook to 30° C. Mix the pectin with sugar, add to the strawberry mixture and bring to a boil for one minu­ te, then add the drained gelatin. Pour into four 16cm insert molds and freeze.

GlAZf

YIELD: 4 · 18 CM

water (for the syrup)

38g 250 g

granulated sugar

450 g

glucose syrup white chocolate

450 g 450 g

condensed milk

320 g

Silver gelatin sheets

Absolu Cristal neutral glaze white coloring

180 g 5g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring sugar and glucose to a boil (103° C}. When hot, stir in the drained gelatin. Place the chocolate in a medium size bowl. Pour the hot mixture onto the chocolate and emulsify. Stir in the condensed milk and neutral glaze. Using a hand blender, add the food color. The glaze will be ready when it reaches 35°C.

ASSf ffiBlY Pipe the coconut mousse into the silicone mold. Place an insert of compote. Add another layer of mousse and close with a disc of dacquoise. Freeze. Unmold and glaze.

BAnAnA CAHf granulated sugar (US) (ripe) bananas, chopped rum (dark)

YIELD: 4 - 18 CM

60 g 260 g 20 g

invert sugar

200 g 80 g

clarified butter

250 g

whole eggs

250 g 270 g

brown sugar

all-purpose flour/plain flour baking powder (ripe) bananas, diced

Preheat the oven to 162°C. Make a dry caramel with the sugar. Add the bananas and deglaze with rum. Let them cool on a baking mat. With a mixer with a paddle attach­ ment, combine brown sugar, invert sugar and butter. Add the caramelized bananas and beat the mixture gently. Add the eggs, mixing well. Add the flour, baking powder and diced banana and mix for one minute. Line a full sheet pan (60x40cm) and pour the mixture into the lined pan. Bake for 15-20 minutes. Let to cool and cut into four 16 cm cakes. Reserve in the freezer.

10 g 200 g

BAnAnA conf IT banana puree

800 g

lemon juice

30 g

sugar

80 g

pectin NH

15 g

dark rum

10 g

Mix the banana puree and lemon juice together. Mix sugar and pectin. Heat the banana mixture to 30° C, add the sugar-pectin mix and bring it to a boil for one minute. Add the dark rum. Pour the hot mixture evenly into four 16 cm insert molds.

DUlCfY PAnnA COTTA Silver gelatin sheets heavy cream/double cream glucose Dulcey chocolate 32%

4g 375 g 15 g 280 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring cream and glucose to a boil and add the soaked gelatin. Place the chocolate in a medium size bowl. Pour the hot cream over the chocolate and mix with a hand blender to obtain a smooth mixture. Pour the hot mixture evenly into four 16 cm insert molds.

OUlCf y CHOCOlAlf moussf

YIELD: 4 - 18 CM

Dulcey chocolate 32% chopped

18g 374g 340g 50g 800g

heavy cream/double cream whipped to soft peaks

900g

Silver gelatin sheets whole milk egg yolks granulated sugar

Soak the gelatin in ice water until softened; squeeze out excess water and set aside. In a medium sized pot, bring milk to a boil. In a small bowl, whisk to combine yolks and sugar, and pour in hot milk to temper. Return the mixture to the pot and continue to cook, stirring often, to 82°C. Strain and stir in the gelatin to dissolve. Whisk in the cho­ colate until smooth and set aside to cool to 30° C before folding in the whipped cream.

GlAZf Silver gelatin sheets water (for the syrup) granulated sugar glucose syrup Dulcey chocolate 32% condensed milk Absolu Cristal neutral glaze gold dust yellow food color

38g 250g 450g 450g 450g 320g 180g lg 5g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the water, sugar and glucose to a boil at 103° C and stir in the drai­ ned gelatin. Place the chocolate into a medium size bowl. Pour the hot mixture onto the chocolate and emulsify. Add the condensed milk, color, gold dust and neutral glaze, stirring well. To finalize, mix with a hand blender until smooth. The glaze will be ready when it reaches 35°C.

ASSf ffiBlY Use four 18cm silicone molds. Build the entremets upside down in the following order: pipe a layer of mousse, place the banana confit on top of the mousse and then some more mousse onto the co,nfit. Add the panna cotta insert, a small amount of mousse and place the cake on top. Freeze. Glaze the frozen cake.

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Almon □ ORAnGE CAHE almond flour

YIELD: 4 - 18 CM

300g

sugar

220g

eggs

400g

butter

120g

egg whites

110g

sugar

65g

orange zest

15g

Preheat the oven to l 75° C. In a mixer with the paddle attachment, mix sugar and eggs at medium speed for 1minute. Add the almond flour, and zest and mix for 30seconds. Add the melted butter (room temperature) and mix until smooth. Whip the egg whites with the 65g of sugar to obtain a meringue and fold it into the mix. Bake for 15minutes. Allow to cool and cut the cake into 4slices of 16cm. Reserve.

Almon □ lnSPIRATIOn nAmElAHA Silver gelatin sheets almond milk glucose syrup

8.5g

200g 10g

Almond Inspiration (melted)

400g

heavy cream/double cream

375g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve. Place chocolate into a bowl and pour the glucose mixture over it, whisking until smooth. With a hand-held blender, com­ bine chocolate and blend well to emulsify; add the cold heavy cream and mix well with the hand blender. Pour into four 16cm insert molds, keep in the freezer until ready for use.

Almon □ lnSPIRATIOn moussE Silver gelatin sheets almond milk

12g 350g

Almond Inspiration

665g

cream 35% whipped to soft peak

665g

Soak the gelatin in cold water. Bring the almond milk to a boil and add the strained gelatin. Pour around 1/3of the hot liquid into the chocolate and mix rapidly to obtain a smooth, glossy and elastic texture, then add the remaining milk, taking care to maintain the same texture. When the almond chocolate mixture reaches 30° C, fold in the whip­ ped cream.

APRICOT conf IT

YIELD: 4 - 18 CM

apricot puree

450g

glucose

75g 115g

granulated sugar NH pectin

12g

fresh lemon juice

20g

Warm the apricot puree and glucose to 40°C, mix pectin and sugar together. Add the sugar pectin mixture and bring to a boil. Finish by adding the fresh lemon juice. immediately pour 150g of the confit into four 16 cm insert molds. Keep in the freezer.

GlAZE Silver gelatin sheets

38g

water (for the syrup)

250g

granulated sugar

450g

glucose syrup

450g

Almond Inspiration

450g

condensed milk

320g

Soak gelatin in ice water until softened; squeeze out excess the water and set aside. In a small pot, bring the water, sugar and glucose to a boil at 103° C and stir in the drained gelatin. Place the chocolate into a medium size bowl. Pour the hot mixture onto the almond chocolate and emulsify. Add the condensed milk, color and neutral glaze, stirring it well. To finalize, mix with a hand blender until smooth.

Absolu Cristal neutral glaze

180g

The glaze will be ready when it reaches 35° C.

yellow food color water base

3g

ASSEffiBlY Use four 18 cm silicone molds. Build the entremets upside down in the following order. Pipe a layer of mousse, place the namelaka on top of the mousse. Place some more mousse onto the namelaka. Place the confit on the top of the mousse. Add a small amount of mousse and place the cake on top. Freeze. Glaze the frozen cake.

CHOCOlAlf Almon□ PRAllnf CAHf

YIELD: 4 - 18 CM

70% almond praline

450g

sugar

175g

eggs

450g

cocoa powder

20g

Tainori 64% chocolate

100g

all-purpose flour

120g

butter

115g

vanilla extract

Mix the 70% almond praline, sugar and eggs. Warm to 55°C. Whip the egg mixture to cool. Melt butter and cho­ colate to 45°C. Sift the dry ingredients. Add the chocolate butter mix to the egg mixture at 30°C. Fold in the dry ingre­ dients. Spread the batter evenly in full sheet pans. Bake at 175°C for 12minutes. Allow to cool and cut the cake into 4 .slices of 16cm. Preserve.

2g

PfCAn PRAllnf sugar

400g

pecan nuts

600g 2g

salt

In a saucepan cook the sugar into bold caramel, add the .salt, then pour the pre-roasted pecan. Cool down and mix to reduce it into a praline (by using the Robot Coupe).

PfCAn PRAllnf CRf ffif ux I

milk Silver gelatin

I

120g 8g

pecan praline

750g

cream 35%

390g

sea salt

2g

Warm up the milk to 80°C, then add the gelatin. Pour over the praline and emulsify with the hand blender. Once the praline gets smooth, start adding the cold cream and the salt; mix with the blender. Pour the mixture evenly into four 16cm insert molds.

CARAffiEllA CHOCOlATE moussE Silver gelatin sheets

YIELD: 4 · 18 CM

14 g

whole milk

600 g

Caramelia chocolate

750 g

cream 35% whipped to soft peaks

1000 g

Soak the gelatin in cold water. Bring the milk to a boil and add the strained gelatin. Pour around l /3 of the hot liquid onto the chocolate and mix rapidly to obtain a smooth, glossy and elastic texture, then add the remaining milk, ta­ king care to maintain the same texture. When the choco­ ° C, fold in the whipped cream. late mixture reaches 35 l

GlAZE Silver gelatin sheets

38 g

water (for the syrup)

250 g

granulated sugar

450 g

glucose syrup

450 g

Equatorial chocolate 55%

450 g

condensed milk

320 g

Absolu Cristal neutral glaze

180 g

water based red food coloring

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the water, sugar and glucose to a boil at l 03° C and stir in the drai­ ned gelatin. Place chocolate into a medium size bowl. Pour the hot mixture onto chocolate and emulsify. Add the condensed milk, color and neutral glaze, stirring well. To finalize, mix with a hand blender until smooth. The glaze will be ready when it reaches 35 ° C.

3g

•

ASSEffiBlY Use four 18 cm silicone molds. Build the entremets upside down in the following order: pipe a layer of mousse; place the pecan praline cremeux on top of the mousse; place some more mousse onto the confit; add a small amount of mousse and place the cake on top. Freeze. Glaze the frozen entremets.

CCRCI!• ,o rn:,vno

llffif CAHf

YIELD: 4 - 18 CM

15g

lime zest eggs

280g

sugar

375g

salt cream

2g 162g

flour

290g

baking powder

5.5g 90g

clarified butter

-

Preheat the oven to 165°C.Mix the lime zest and sugar in the Robot Coupe. In a small mixer using the paddle atta­ chment, combine salt, sugar, eggs and cream, then add the sifted dry ingredients. Scrape the sides and bottom of the bowl and add the melted butter. Line a sheet pan and pour the mixture into it. Bake for 15-20minutes. Allow to cool and cut the cake into 4slices of 16cm (6"). Preserve.

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PlnA COlAOA CRfffifUX pineapple juice coconut puree

150g 150g

lime juice

25g

dark rum

35g

eggs

130g

yolks

130g

sugar

210g 210g

butter Silver gelatin sheets

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Make a creme anglaise also with the juices, puree and rum, and cook to 82°C. Add the gelatin. Cool down to 40°C, add the butter and mix with the hand blender to emulsify. Pour into four 16cm insert silicone molds. Keep in the free­ zer until ready to use.

12g

coconuT moussf coconut puree white chocolate Silver gelatin sheets whipped cream

275g 550g 8g 775g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Melt the chocolate. Heat the coconut puree and add the soaked gelatin. Pour over the chocolate and mix with the hand blender. Cool down to 28°C. Add the whipped cream.

WHllf GlAZf

YIELD: 4 - 18 CM

Silver gelatin sheets

18 g

water (for the syrup)

125 g

granulated sugar (US)

225 g

glucose syrup

225 g

white chocolate

225 g

condensed milk

160g

Absolu Cristal neutral glaze

90g

water based yellow coloring

2.5 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring sugar and glucose to a boil 103°C. When hot, stir in the drained gelatin. Place chocolate in a medium size bowl. Pour the hot mix­ ture onto the chocolate and emulsify. Stir in the conden­ sed milk and neutral glaze. Using a hand blender, add the food color. The glaze will be ready when it reaches 35°C.

ASSf ffiBlY Use four 18 cm silicone molds. Build the entremets upside down in the following order: pipe a layer of mousse; place the pina colada cremeux on top of the mousse. Place some more mousse onto the cremeux; add a small amount of mousse and place the cake on top. Freeze. Glaze the frozen cake.

GUAnAJA CHOCOlAlf CAHf

YIELD: 4 - 18 CM

eggs

240g

sugar

380g

flour

360g

baking powder milk

30g 490g

clarified butter

350g

Guanaja chocolate

310g

In a mixer with a whisk attachment, combine sugar and eggs. Then add the milk followed by the melted butter and chocolate. Finish adding the sifted dry ingredients. Bake at l 62°C for 15minutes in a sheet pan lined with a silicone mat. Let it cool. Using a 16cm cutter, cut 4cake discs. Preserve.

CHOCOlAlf moussf Silver gelatin sheets whole milk/full fat milk heavy cream

10g 250g 250g

egg yolks

90g

granulated sugar

55g

vanilla beans, split & scraped

2n

Cara'1be 66% chocolate chopped

600g

Jivaro 40% milk chocolate

250g

heavy cream/double cream, whipped to soft peaks

800g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium sized pot, boil the milk and the heavy cream. Whisk the egg yolks and sugar in a small bowl and combine. Transfer the mixture into a medium size pot. Cook the mixture to 82° C. Stir in gelatin to dissolve. Place chocolate in a medium size bowl. Strain the hot mixture over chocolate. Whisk to emulsify. When the mixture at 40°C, fold in the whipped cream.

PfAR COffiPOlf fresh pears (cut in cubes with added lemon juice)

550g

pectin NH

105g 16g

pear puree

350g

sugar

lemon juice (as necessary)

or

Sprinkle the pear cubes with the lemon juice. Mix together sugar and pectin. Heat the pear puree to 40°C, add the sugar-pectin mix and bring to a boil. Pour it over the pear cubes. Pour into four 16cm insert molds. Reserve in the freezer.

PRAllOf CRf m f U X ,

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cream35% Silver gelatin almond-hazelnut praline 66 % cream35%

YIELD: 4 - 18 CM

100g Sg 700g 350g

Heat 100g of cream and then add the strained gelatin. Gradually pour this mixture onto the praline. It will rapidly separate. Emulsify with the kitchen mixer using the paddle attachment. Stabilise this emulsion slowly adding the rest of the cream in order to obtain a glossy mixture with a cer­ tain elasticity - the sign of a successful emulsion. Blend to perfect the emulsion and pour into four 16 cm insert molds. Freeze.

GlAZf water

250g

sugar

450g

glucose syrup

450g

Jivara milk chocolate

450g

Silver gelatin sheets

38g

condensed milk

320g

Absolu Cristal nappage

180g

water based black coloring

Soak gelatin in ice water. Bring the water, sugar and glucose to l 03° C and stir in the drained gelatin. Pour the hot syrup on the chocolate and emulsify, then stir in the condensed milk and nappage. Mix with a hand blender adding the food coloring. The glaze will be ready when it reaches 35° C.

5g

ASSf ffiBlY Use four 18cm silicone molds. Build the entremet upside down in the following order: pipe a layer of mousse, place the compote on top of the mousse, place some more mousse onto the compote and the cremeux on top of the mousse. Add another small amount of mousse and place the cake on top. Freeze. Glaze the frozen entremets.

PISTACHIO OACOUOISf cake flour

YIELD: 4 - 18 CM

60 g

ground almonds

170 g

sugar

200 g

egg whites

280 g

sugar

100 g

toasted crushed pistachio

100 g

Sift the flour and the ground almonds with 200 g of sugar. Whip the egg whites, quickly adding the 100 g of sugar to obtain a stiff peak meringue. Finish by carefully folding in the sifted dry ingredients using a rubber spatula. Pour into four 16 cm ring molds and sprinkle with the crushed pistachio. Bake in a convection oven at 180 ° C for 12-14 minutes. Let cool down and keep in the freezer.

PISTACHIO CRf ffifUX Silver gelatin sheets

12 g

heavy cream/double cream

375 g

milk

100 g

Opalys white chocolate

250 g

pistachio paste

200 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring heavy cream and milk to a boil. Stir in gelatin to dissolve. In a bowl, place the white chocolate and pistachio paste. Pour the hot mixture on top of it and mix with the hand blender to make an emulsion. Spread the mixture evenly into four 16 cm insert molds and freeze until ready to use.

BfRRY confIT cherry puree

330 g

raspberry puree

380 g

sugar

80 g

pectin NH

13 g

lemon juice

10 g

Heat the purees to 40 ° C and add the sugar-pectin mix. Bring to a boil for one minute. Pour evenly into four 16 cm insert molds. Freeze until ready for use.

GREEn GlAZE

YIELD: 4 - 18 CM

granulated sugar (US)

38 g 250 g 450 g

glucose syrup

450 g

white chocolate condensed milk

450 g 320 g

Absolu Cristal nappage

180 g

Silver gelatin sheets water

green and yellow food color

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring water, sugar and gluco­ se to a boil ( 103°C) and stir in the drained gelatin. Pour the hot mixture on chocolate and emulsify. With a hand blen­ der, mix the condensed milk and neutral glaze, adding the green food color. The glaze will be ready when it reaches 35° C.

ar

PISTACHIO Ano WHITE CHOCOLATE moussE Silver gelatin sheets

26 g

whole milk

250 g

cream

250 g

pistachio paste

150 g

white chocolate 35%, chopped and semi melted

810 g

heavy cream/double cream, whipped to soft peaks

750 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk and cream to a boil. Stir in gelatin to dissolve. In a bowl, place the chocolate and pistachio paste, and pour over the hot milk whisking until smooth. Cool to 30°C before folding in the whipped cream.

ASSEffiBlY Use four 18 cm silicone molds. Build the entremets upside down in the following order: pipe a layer of mousse; place the pistachio cremeux on top of the mousse and place some more mousse on the cremeux. Add the berry confit insert, a small amount of mousse and place the cake on top. Freeze. Glaze the frozen cake.

L

CHf fSf CAHf cream cheese granulated sugar whole milk creme fraiche large eggs large egg yolks

YIELD: 15

J

450g 224g 28g 546 g 2n 2n

In a stand mixer fitted with a paddle attachment, beat the cream cheese with sugar until smooth. In a separate bowl, combine eggs, yolks and milk. Add the eggs and milk mixture to the cream cheese and sugar mixture in stages, slowly, scraping the bowl as you go on to prevent lumps. Add the creme fraiche. Pass through a fine mesh strainer. Chill. Pour into a Pavoni Pastel mold and bake for 30minutes at110° C; turn the oven off and let the mixture sit for another 10-15minutes. Check to see if it is ready by gently shaking it. Chill completely and keep in the freezer. Remove from the mold and keep in the freezer.

170g 30g 30g 270g 500g 25g

Bring the coconut puree to a boil with glucose and invert sugar, gradually pour it over the white chocolate, then emulsify with a hand blender. Mix with the cold whipped cream and Malibu (a coconut flavored liqueur made with Caribbean rum). Let it set in the refrigerator for 12hours.

300g 150g 150g

Melt the white chocolate and cocoa butter; use at 32° C.

coconuT WHIPPfO GAnACHf coconut puree glucose invert sugar white chocolate whipped cream Malibu liqueur

WHllf CHOCOlAlf GlAZf white chocolate cocoa butter coconut flakes

ASSf ffiBlY Dip the cheesecake into the white chocolate coating, remove excess chocolate and sprinkle the sides with coconut flakes. Whip the coconut ganache to medium peaks. Pipe it on the top of the cheesecake.

L

ALmono CAHE unsalted butter

170g 170g

granulated sugar

170g

almond paste

ln 3n

vanilla bean large eggs flour

130g 5g

baking powder sour cream

170g

YIELD: 15

J

Preheat the oven to l65° C. In a mixer with the paddle attachment beat the almond paste, butter, sugar and va­ nilla bean (split lengthwise & scraped) until light and smo­ oth. Add the eggs slowly, mixing between each addition. Sift the cake flour, baking powder and salt together over the egg mixture. Add the sour cream and don't overmix. Lightly grease a half sheet tray and line it with parchment, then grease the parchment as well. Pour the batter into it and bake for 15minutes, rotating halfway through. Cool on a wire rack, then trim the edges. Cut in round pieces and keep in the freezer.

ar

salt

CHERRY JELLY 50g

granulated sugar (US)

7g

pectin NH cherry puree

200g

water

25g

glucose

37g

Mix sugar and pectin in a small bowl. In a medium sized pot, heat puree, water and glucose to 40°C. Then add the sugar-pectine mixture and bring to boil for l minute. Remove from heat. Pour into a 20ml insert mold. Freeze.

GUAOAJA 70% CHOCOLATE moussE Silver gelatin sheets

4g

whole milk

190g

Guanaja 70% chocolate

200g

heavy cream (whipped to soft peaks)

400g

Soak the gelatin in ice water. Melt the chocolate. Bring the milk to a boil and add the drained gelatin. Pour some hot milk into the melted chocolate and mix with the hand blender in order to get a smooth, elastic and shiny texture, which is the sign of a well started emulsion. Add the remai­ ning milk, keeping the texture. Once the mixture reaches 40° C, fold the whipped cream in the mixture.

C

GlAZf Silver gelatin sheets water granulated sugar glucose syrup Jivaro milk chocolate condensed milk nappage water based red food coloring

19 g 125g 225g 225g 225g 160g

YIELD: 15

Soak gelatin in ice water until softened; squeeze excess water and set aside. In a medium size pot, bring sugar and glucose to a boil (103°C). When hot, stir in the drained ge­ latin. Place chocolate in a medium size bowl. Pour the hot mixture onto chocolate and emulsify. Stir in the conden­ sed milk and neutral glaze. Using a hand blender, add the food color. The glaze will be ready when it reaches 35°C.

90 g

5g

WHllf CHOCOlAlf COATIOG white chocolate cocoa butter

300g 200g

�

Melt white chocolate and cocoa butter. Keep to 40° C.

ASSfmBlY Build the cherry monoportions upside down in the following order: pipe a layer of mousse; place the cherry jelly on it; place some more mousse onto the jelly; add a small amount of mousse and place the cake on top. Freeze. Unmold, put a stick in each one and dip them into the white chocolate coating. Let them set and glaze. Put a chocolate stick on the top of each one.

L

Lfmon BISCUIT butter ( at room temperature)

200g

almond paste 70%

250g

eggs

180g

cornstarch

40g

Umoncello liqueur

10g

lemon zest

2g

YIELD: 15

=i

!Preheat the oven at175°C. In a mixer with the paddle attachment, cream the butter and almond paste at medium speed. Add the cornstarch and mix at low speed for 30minutes. Add the eggs little by little and scrape the bowl. Mix at low/medium speed for 2minutes and add the lemon zest and Limoncello.Spread the biscuit in a half sheet pan lined with a silicone mat and bake for 10-15 minutes.

WHllf CHOCOLAlf moussf milk

125g

sugar

25g

yolks

50g

heavy cream 35%

225g

white chocolate 35%

250g

Silver gelatin sheets

3g

Whip the cream to soft peak and soften the gelatine in cold water. Cook a creme anglaise using the milk, sugar and egg yolks, making sure it is well cooked (82°C). Add the gelatine to the anglaise and gradually pour the liquid onto the white chocolate, mixing from the centre to form an elastic core and the basis of a smooth shiny emulsion. Cool the mixture to 30° C and fold with the whipped cre­ am.

Lfmon JfLLY Silver gelatin sheets

6.5g

lemon puree

210g

sugar

30g

IPresoak the gelatin sheets in a bowl of cold water. Combine together one third of the puree and the sugar. Heat to 6 0°C and then add in the presoaked gelatin and the remaining puree. Pour18g into each insert, place on a flat tray and then in the freezer.

Lfmon nA ffifLAHA milk

50g

lemon zest

1n

glucose syrup

3g

Silver gelatin sheets

2g

cold heavy cream white chocolate 35%

100g 90g

IPresoak the gelatin sheets in a bowl of cold water. Bring milk, glucose and lemon zest to a boil. Add gelatin and let it infuse for 5minutes. Strain through a chinois. Pour it gradually over the melted chocolate and mix with the hand blender. Add the cold heavy cream and mix for few seconds. Pour into the 18g insert mold and place in the freezer.

L

WHllf CHOCOlAlf SPRAY white chocolate 35% cocoa butter white fat soluble color

175g 75g

YIELD: 15

Melt the chocolate and cocoa butter, add the white color and mix with the hand blender. It is ready to use at 50°C.

3g

GlAZf Silver gelatin sheets water granulated sugar glucose syrup white chocolate condensed milk nappage water based yellow food coloring

19g 125g 225g 225g 225g 160g 90g 5g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring water sugar and glucose to a boil ( 103°C). When hot, stir in the drained gelatin. Place the chocolate in a medium size bowl. Pour the hot mixture onto the chocolate and emulsify. Stir in the condensed milk and neutral glaze. Using a hand blender, add the food coloring. The glaze will be ready when it reaches 35°C.

ASSfffiBlY Pipe the white chocolate mousse into a silicone mold. Pour the lemon jelly insert and add some more mousse. Place a disk of biscuit and freeze it. Unmold and glaze it. Pour the frozen lemon namelaka into a full sheet pan lined with a silicon mat. Heat the cocoa butter/coloring mixture to 50° C before pouring it into the spray gun container. Always heat the spray gun in a heating cabinet before pouring in the mixture. Otherwise the mixture may set and clog up the spray gun. Spray the mixture directly on the frozen namelaka. The resulting thermal shock is necessary to create the velvet effect. Pour the namelaka on top of the glazed monoportion.

L

BAnAnA CAHf granulated sugar (US) chopped bananas dark rum

60g 260g 20g

brown sugar

200g

invert sugar

80g

clarified butter

250g

whole eggs

250g

all pourpose flour/ plain flour

270g

baking powder

10g

diced bananas

200g

YIELD: 15

J

° C. Make a dry caramel with Preheat the oven to 162 ! sugar, add the 260g of chopped bananas and deglaze with rum. Let it cool on a baking mat. With a mixer with a paddle attachment, combine brown sugar, invert sugar and melted clarified butter. Add the caramelized bana­ nas and beat the mixture gently. Add the eggs, mixing well, then the flour, baking powder and diced bananas; mix for one minute. Line a full sheet pan, and pour the mixture into it. Bake for 15- 20 minutes. Allow to cool and cut it into 10cm rectangular logs. Pre­ serve.

WHllf CHOCOlAlf Ano UAnlllA moussf whole milk

107g

cream

107g

vanilla beans

2n

35% whipped cream

440 g

white chocolate 35%

350g

cocoa butter

25g

Silver gelatin sheets

10g

Soak gelatin in a large quantity of water. Bring milk, cream and vanilla to a boil. Add the well -drained gelatin. Pour around 1 /3of the hot liquid onto the melted chocolate and cocoa butter and whisk to obtain a smooth, glossy texture with a certain elasticity, which is the sign of a good emulsion. Add the rest of the milk/cream/vanilla mix while maintaining this texture. When the chocolate mixture reaches 28° C, incorporate the whipped cream.

C

mAnGO CRf mf ux mango puree sugar iota

YIELD: 15 �

300g 30g 2.7 g

Mix iota carrageenan with sugar. Incorporate into the mango puree and bring to a boil. Pour the mix into a Pavoni Tronchetto insert mold and freeze. Cut it into 10cm long logs. Preserve in the freezer.

400g 40g

Warm the nappage and water to 70° C and mix with the hand blender.

SPRAY nAPPAGf Absolu Cristal nappage water

ASSf ffiBlY Build the petit gateau upside down in the following order: pipe a layer of mousse; place the cremeux on top of the mousse; place the remaining mousse onto the cremeux; place the cake on top of the mousse. Freeze. Unmold and spray with the hot nappage.

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CHOCOlAlf BISCUIT almond powder

35 g

icing sugar

30g

melted butter

70g 100g

egg yolks heavy cream

30g

cocoa powder

25g

melted 70% Guanaja chocolate egg whites

YIELD: 15

_]

,Mix almond powder, cocoa powder and icing sugar. Add the egg yolks, and heavy cream; then mix 10minutes at medium speed. Add the melted butter and chocolate. Whip the egg whites with sugar to obtain a medium peak meringue. Combine the two mixtures and spread on a half sheet pan lined with a baking mat. Bake at175° C for12-15 minutes. Cool completely and cut into square shapes.

40g 150g 35 g

sugar for meringue

,

,

Almon a PRAllnf CRf ffif ux Silver gelatin sheets milk egg yolks sugar heavy cream almond praline

4g 40g 120g 65 g

130g

Soak gelatin in ice water until softened; squeeze out ,excess water and set aside. Make a creme anglaise and cook to 82°C; add the gelatin and strain over the almond praline and mix with the hand blender to obtain a perfect emulsion. Add the cold cream step by step, to maintain the right emulsion. Pour into an 18ml insert mold. Keep in the freezer.

275g

CARAffifl Ano mAnJARI CHOCOlAlf moussf Silver gelatin sheets sugar heavy cream egg yolks Manjari 64% chocolate heavy cream

8g 70g 150g 40g 275g 450g

Soak gelatin in ice water until softened; squeeze out ,excess water and set aside. Cook sugar in a pan until it turns into caramel. Stop cooking by adding the150g of cream. Pour some caramel sauce onto the yolks, stir and then add the remaining sauce. Cook until 85°C and add the gelatin. Strain over chocolate and mix with the hand blender. Cool down to 40°C. Whip the 450g of cream into soft peaks, then fold it into the caramel mixture.

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CHOCOlAlf GlAZf Silver gelatin sheets water granulated sugar glucose syrup Manjari 64% chocolate condensed milk Absolu Cristal neutral glaze water based brown coloring

19 g 125 g 225 g 225 g 225 g 160g 90g 3g

YIELD: 15

J

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring the water, sugar and glucose to a boil ( 103° C). When hot, stir in the drained gelatin. !Place chocolate in a medium size bowl. Pour the hot mix­ ture onto it and emulsify with the hand blender. Stir in the condensed milk and neutral glaze. Add the food color. The glaze will be ready when it reaches 35 °C.

ASSf ffiBlY Build the petit gateau upside down in the following order: pipe in a layer of mousse; place the cremeux on top of it; place the remaining mousse onto the cremeux and then the cake on top of the mousse. Freeze. Unmold the cake and glaze it.

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CAA OUElin butter

100g

brown sugar

100g

flour

80g

hazelnut flour

40g

YIELD: 15

�

In a mixer equipped with a paddle attachment, mix all the ingredients until smooth. Laminate at 2 mm between two parchment papers and freeze. Cut in 6cm circles and cut the center with a round cutter of 2 cm. Use them for the choux.

CHOUX water

75g

milk

75g

butter

70g

all-purpose flour

100g

salt

2.5g

sugar

2.5g

eggs

150g

Boil the milk, water, salt, sugar and butter, add the flour and beat well to obtain a smooth paste. Continue beating to dry it out. Transfer to a food mixer and mix until 45° C at low speed using the paddle attachment, then add the eggs one by one. Pipe the choux into 6cm circles on a baking tray, then place the craquelin on top and bake at 190° C for 12 minutes. Reduce temperature to 165° C to dry the choux (about 5minutes).

Almono Ano HAZElnUT PRAllnE unbleached almonds

375g

hazelnuts

375g

sugar

500g

water

12 0g

Toast the nuts in the oven for 10minutes at 165°C. Bring water and sugar to 117°C. Add the nuts and ensure they are well coated and caramelized. Let them cool and mix in the Robot Coupe to obtain a praline. Keep in the fridge.

L

PR All nf m OUSSf llnf milk cream cornstarch sugar yolks Silver gelatin hazelnut and almond praline butter (room temperature)

260g 40g 30g 55g 65g 3g 170g 150g

YIELD: 15

J

Make a pastry cream with milk, cream, cornstarch, sugar and yolks, then add the gelatin. Cool it down. Mix with the praline until smooth. Cream butter and add it to the cream.

ASSf ffiBlY Once the cooked choux pastry rings have cooled, cut them horizontally at two-third their height. Fill the base (tallest half) with the praline mousseline. Using a 16mm nozzle, pipe 6 balls of cream, and inject in each ball some praline. Place the top, pressing it down gently, and decorate with toasted hazelnuts and some iced sugar.

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CHOCOlAlf CAHf eggs

120 g

sugar

190 g

flour

180 g

baking powder milk

15g 245g

clarified butter

175g

70% chocolate

155g

YIELD: 15 �

In a mixer with a whisk combine sugar and eggs. Add milk, melted butter, chocolate and then the sifted dry ingredients. Bake at 162° C for 10-12minutes in a sheet pan lined with a silicone mat. Let it cool and cut in the desired shape. Reserve in the fridge.

G1An □ u1A moussf gelatin sheets gianduia chocolate, melted heavy cream 60% hazelnut praline heavy cream, whipped to soft peaks

6g 375g 220 g 60 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the 220 g of cream to a boil, add the gelatin and mix until it melts. Add the boiling cream to gianduia and praline, then mix with the hand blender until smooth. Set aside to cool to 35°C before folding in the whipped cream.

375g

ffillH CHOCOlAlf GlAZf Silver gelatin sheets

19g

water

125g

granulated sugar glucose syrup

225g 225g

Jivaro Chocolate

225g

condensed milk

160 g

Absolu Cristal neutral glaze

90 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring water, sugar and glucose to a boil (103°C). When hot, stir in the drained gelatin. Place chocolate in a medium size bowl. Pour the hot mixture onto chocolate and emulsify with the hand blender. Stir in the condensed milk and neutral glaze. The glaze will be ready when it reaches 35°C.

L

ffillH CHOCOlAlf CARAffifl WHIPPfD GAnACHf 35% heavy cream glucose syrup sugar milk chocolate 35% heavy cream

250g 25g 30g 170g 375g

YIELD: 15

_]

Bring 250g of cream and glucose to a boil. Make a dry caramel with sugar and stop the cooking adding the hot cream. Wait until the temperature has fallen to around 60°C, and then pour onto the melted chocolate. Mix until it is smooth, glossy and elastic, using the hand blender. Blend to perfect the emulsion. Add 375g of chilled cream and blend again. Set aside in the refrigerator to set over­ night.

CRUnCHY ffillH CHOCOlAlf milk chocolate cocoa butter ground hazelnuts

400g 60g

Melt chocolate and cocoa butter to 35° C and add small pieces of ground hazelnuts. Use immediately.

80g

ASSfffiBlY Pour the mousse Pavoni Pastel Mold and cover with the cake. Freeze. Place in the freezer. Unmold and glaze it. Use two toothpicks to help dip the glazed cakes into the crunchy milk chocolate. Pipe the whipped ganache on top the cake.

L

CRAOUflln butter

120g

sugar

150g

flour

150g

YIELD: 15

_]

Mix all the ingredients with the paddle attachment until smooth. Laminate at 2mm and freeze. Use for the choux.

CHOUX milk

37g

water

37g

butter

70g

sugar

1.5g

salt

lg

flour

60g

eggs

100g

Boil the milk, water, salt, sugar and butter, add the flour and cook 1minute until the dough gets dry. Pour in the mixer with the paddle attachment and mix at slow speed until it cools down paddle to 45°C. Add the eggs one by one. Let to set in the fridge overnight. Pipe some small dots and put the craquelin on top. Bake at 180°C for 20minutes.

HAZflnUT PRAllnf ffiOUSSf milk

150g

hazelnut praline

100g

sugar Silver gelatin sheets heavy cream (whipped to soft peak)

40g 7g 200g

Soften the gelatin in cold water. Place the milk, almond praline and sugar into a large pot. Bring to a boil and add the drained gelatin. Strain and let it cool to 30° C. Fold the whipped cream into the mixture.

,

C

,

PRAllnf CRf ffifUX cream35% silver gelatin almond-hazelnut praline 66% cold cream35% fat

30 g 1.75 g 175 g 90 g

YIELD: 15 �

Heat 30 g of cream and then add the strained gelatin. Gradually pour this mixture onto the praline. It will rapidly separate. Emulsify in a mixer using the paddle attachment. Stabilize this emulsion slowly adding the rest of the cold cream in order to obtain a glossy mixture with a certain elasticity, i.e. the sign of a successful emulsion. Blend to perfect the emulsion.

ROCHfR GlAZf milk chocolate grapeseed oil caramelized chopped hazelnuts

300 g 75 g 175 g

Melt chocolate with oil, then add the caramelized hazel­ nuts. Set aside and use at 35°C.

ASSf ffiBlY Fill each small choux with the praline cremeux and freeze. Fill with the praline mousse a round mold, then place the frozen choux and pour some more mousse. Let set in the freezer. Remove from the freezer and glaze with the rocher glaze. Decorate each choux with round sable and the leftover of the cremeux.

L

Almono CAHf unsalted butter

170g 170g

granulated sugar

170g

almond paste

vanilla bean

1n

large eggs

3n

flour

130g

baking powder

5g 170g

sour cream salt

YIELD: 15

_]

Preheat the oven to 165°C. In a mixer with the paddle at­ tachment beat the almond paste, butter, sugar and vanil­ lla bean (split lengthwise & scraped) until light and smooth. Add eggs slowly, mixing between each addition. Sift the cake flour, baking powder and salt together over the egg mixture. Add sour cream and don't overmix. Lightly grease a half sheet tray and line with parchment, then grease the parchment as well. Pour the batter into the prepared pan and bake for 15 minutes, rotating halfway through. Cool on a wire rack, then trim edges and reserve. Cut in round pieces and reserve.

ar

RfO GlAZf water

19g 125g

granulated sugar

225g

glucose syrup

225g

white chocolate

225g

condensed milk

160g

Silver gelatin sheets

Absolu Cristal neutral glaze water based red coloring

90g 5g

Soak gelatin in ice water until softened; squeeze out ,excess water and set aside. In a medium size pot, bring water, sugar and glucose to a boil ( 103°C). When hot, stir in the drained gelatin. Place chocolate in a medium size bowl. Pour the hot mixture onto the chocolate and emul­ sify with the hand blender. Stir in the condensed milk and neutral glaze. Add food color. The glaze will be ready when it reaches 35°c.

RASPBfRRY conf IT raspberry puree sugar pectin NH lemon juice

415g 60g 7g 4.5 g

Mix together sugar and pectin. Bring puree to 4 0°C and add sugar and pectin little by little, with the help of a whisk. Bring to a boil for 1minute. Add lemon juice and pour into 18 ml silicon molds. Freeze and unmold.

L

RfO fRUll ffiOUSSf strawberry puree

250g

raspberry puree

200g

sugar

80g

Albuwhip Sosa

35g

gelatin

17 g

heavy cream, whipped to soft peaks

YIELD: 15

�

Mix sugar and Albuwhip together. In a stand mixer fitted with a whisk attachment make a meringue with the puree, sugar and Albuwhip. Whip to medium peaks; make sure the meringue is at room temperature. Melt gelatin in the microwave and fold into a small amount of meringue, then fold it with the rest of the meringue, followed by the whipped cream.

450g

ASSf ffiBLY Build the petit gateau upside down in the following order: pipe in a layer of mousse; place the confit on top of the mousse; place mousse onto the confit. Place the cake on top of the mousse. Freeze. Unmold the cake and glaze it.

musc □UAOO STREUSEL

L

butter

150g

flour

150g

almond flour

150g

muscovado sugar

l l 0g

feuilletine

YIELD: 15

_]

Cut the butter in small cubes. Mix all the ingredients in a mixer with a paddle attachment until crumbly. Keep in the fridge a few hours to rest. Bake for 12minutes at l 60°C.

50g

OULCEY PRESSED SABLE muscovado streusel

300g

cocoa butter

30g

melted clarified butter

70g

puffed rice feuilletine melted Dulcey chocolate

Mix everything and press the sable in a l 0cm round mold, pressing it down evenly. Remove from the ring and keep in the fridge until ready to use.

150g 50g 175g

BERRY JELLY cherry puree

125g

raspberry puree

95g

strawberry puree

95 g

sugar

40g

pectin NH

6g

lemon juice

5g

Heat the purees to 40° C and add the sugar pectin mix. Bring to a boil for l minute. Pour evenly into a small semi­ sphere. Keep in the freezer.

L

OUlCfY WHIPPfD GAOACHf fat heavy 35% cream

680g

fat heavy 35 % cream

230g

invert sugar glucose Dulcey blond chocolate

25g 25 g 430g

water

500g

_]

!Heat the smaller quantity of cream with the invert sugar and the glucose, and then make a ganache by emulsi­ fying with chocolate. Blend to perfect the emulsion. Add the 680g of cold cream. Blend. Leave to set overnight in the refrigerator before whipping. Whip to soft peaks.

SPRAY OAPPAGf Absolu Cristal

YIELD: 15

Heat and melt to 70°C.

50g

ASSfffiBlY Pipe six dots of whipped ganache on the top of the pressed sable. Turn the pressed sable on a tray with acetate paper and freeze for 25 minutes to give it the shape of a flower. When it is frozen, put the jelly in the center and spray with hot nappage.

GRff n lfA OACOUOISf cake flour ground almonds sugar Matcha green tea egg whites sugar

L

YIELD: 15

_]

55g 170g 200g 22g 280g 100g

Sift flour and ground almonds, Matcha green tea and 200 g of sugar. Whip the egg whites, quickly adding the 100g of sugar, to ensure the whipped whites are perfectly smo­ oth. Finish by carefully folding in the sifted dry ingredients, using a rubber spatula. Pour onto a half sheet pan lined with baking parchment or a baking mat. Bake in a convection oven at 180°C for 12minutes. Let cool down and keep in the freezer.

19 g 125g 225g 225g 225g 160g 90g 4g lg

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring water, sugar and glucose to a boil ( 103°C). When hot, stir in the drained gelatin. Place chocolate in a medium size bowl. Pour the hot mixture onto the chocolate and emul­ sify with the hand blender. Stir in the condensed milk and neutral glaze. Add food colors. The glaze will be ready when it reaches 35°C.

28g 50g 50g 100g 70g 20g 4g

Make a creme anglaise and cook to 82°C, then add the gelatin. Pour over the chocolate and cocoa butter and emulsify with a hand blender. Pour the mix into an 18ml round insert mold. Keep in the freezer.

GRff n GlAZf Silver gelatin sheets water granulated sugar glucose syrup white chocolate condensed milk Absolu Cristal neutral glaze water based yellow coloring water based green coloring

CITRUS CRf ffifUX sugar yuzu puree calamansi puree eggs white chocolate cocoa butter Silver gelatin sheets

yuzu moussE whole milk Silver gelatin sheets white chocolate yuzu juice heavy cream whipped to soft cream

L 120g 9g 220g 95 g 420g

YIELD: 15

_]

Soak gelatin in a large quantity of water and drain well. Bring milk to a boil and add gelatin. Pour around a third of the hot liquid onto the melted chocolate and mix until smooth, glossy and elastic, as the mixture emulsifies. Add the remaining milk, taking care to preserve this texture. Then add the yuzu juice. When the chocolate mixture reaches 28°C, fold in the whipped cream.

ASSEffiBlY Pipe some yuzu mousse into a silicone mold. Pour the cremeux insert and add some more mousse. Place the green tea cake on the dacquoise and freeze. Unmold and glaze.

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Almono CAHf almond paste

170g

unsalted butter, softened

170g

granulated sugar

155 g

vanilla bean

1n

whole eggs

150g

all-purpose flour

130g

baking powder salt

2.5 g lg

sour cream

155 g

YIELD: 15

J

Preheat the oven at 165° C. In a stand mixer fitted with a paddle attachment, beat the almond paste, butter, sugar and vanilla bean until smooth. Add the eggs slowly, mixing between each addition. Sift the flour, baking powder and salt over the egg mixture. Add the sour cream and beat until smooth. Pour the batter in a half tray lined with a sili­ cone mat and bake for 15 minutes until golden. Let it cool, cut with oval cutter and reserve in the freezer.

ffiASCARPOnf moussf heavy cream creamed mascarpone cheese egg yolks

granulated sugar

278 g 278 g 40g 114 g

water

37 g

Silver gelatin sheets

4.5 g

Whip the cream to soft peaks. In a mixer (Kitchen Aid}, mix the mascarpone for 30seconds until creamy. Melt gelatin. In a pot, cook water and sugar. Once it reaches 110°C, start whipping the yolks in a stand mixer with a whisk atta­ chment at medium speed. Once the syrup reaches 120°C, lower the speed of the mixer and pour the syrup into the yolks. Add the melted gelatin. Whip at high speed until it cools down a bit (it should still feel warm}. Switch to the paddle attachment and add the mascarpone. Mix until it is incorporated. Fold into the whipped cream.

L

CO ffff Gfl hot espresso

240g

Silver gelatin

48g 6g

Kahlua liquor

15 g

granulated sugar

200g

Kahlua liquor

25 g

_]

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a bowl mix together the !hot coffee and the granulated sugar until the sugar has dissolved. Add the gelatin and finally the Kahlua. Pour in rectangular silicon molds, freeze and, when hardened, unmold and keep in a proper container.

fSPRfSSO hot espresso

YIELD: 15

Mix together in a bowl.

ASSf ffiBlY Soak the almond cake in the mix of espresso and Kahlua and place it on a tray with a silicon mat. Keep in the freezer until ready to use. Pipe a layer of mousse into a silicon mold followed by the espresso soaked almond cake, another layer of mousse, the Kahlua gel and finish with the almond cake without espresso. Unmold and place on the glazing rack, glaze with the white glaze and garnish.

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CARROT CAHf sugar flour baking soda baking powder cinnamon powder ginger powder canola oil freshly squeezed orange juice large eggs shredded carrots salt

YIELD: 15

_]

182 g 126g 3g lg 2g lg 42g 28g 2n 224g lg

Preheat the convection oven to 162° C. Sift sugar, flour, salt, baking soda, baking powder, ginger and cinnamon together in a large bowl. Mix in oil, orange juice and eggs. Fold in the shredded carrots. Pour the batter into a grea­ sed half sheet pan and bake for 20-25 minutes (or until a toothpick comes out clean). Cool completely and cut in 3 cm circles.

100g 80g 85g 13g 500g 10g 275g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Make a creme anglaise and cook to 82°C; add gelatin, strain over the yogurt powder ,and Greek yogurt, then mix with the blender. Let cool to 30°C and add the whipped cream.

YOGURT moussf milk sugar egg yolks Silver gelatin sheets whipped cream yogurt powder Greek yogurt

L

CARROT CRfffifUX

YIELD: 15 �

350g 168 g 4 8 g 4g 2g 5g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook cream, carrots, sugar and spices until carrots are soft. Stir in gelatin to dissolve and puree in a blender until smooth. Pour into an 18 ml round insert mold and freeze it.

white chocolate

19g 125g 225g 225g 225g

condensed milk

160 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring water, sugar and glucose to a boil, 103° C. When hot, stir in the drained gelatin. Place the chocolate in a medium size bowl. Pour the hot mixture onto the chocolate and emulsify with the hand blender. Stir in the condensed milk and neutral glaze. Then add the food color. The glaze will be ready when it reaches 35° C.

heavy cream chopped carrots granulated sugar cinnamon powder ginger powder Silver gelatin sheets

ORAnGf GlAZf silver gelatin sheets water granulated sugar glucose syrup

Absolu Cristal neutral glaze water based orange coloring

90g 3g

ASSfffiBlY Pipe the prepared mousse halfway into the Pavoni Jasmine silicone mold. Insert the cremeux and cover with the additional mousse. Finish with a disc of cake and freeze. Once frozen, place the gateaux on a wire cake grid. Glaze with the orange glaze.

YIELD: 60x40 CM

Almon □ SABlE

,

unsalted butter, cut in small cubes and cold

180 g

all-purpose flour

360 g

confectioner's sugar

120 g or

salt almond flour

50 g

whole eggs

70 g

In a stand mixer fitted with a paddle attachment, add but­ ter, flour, sugar, salt and almond flour and beat until the mixture turns to powder. Add the eggs and mix just until the dough comes together. Do not over beat. Scrape the dough out of the bowl and gently press it into a rectangle. Double-wrap the dough in a plastic wrap and refrigerate for at least 3 hours. Roll the dough between 2 pieces of parchment paper to 2 mm thickness. Cover with a plastic wrap and refrigerate until ready to use.

CHOCOlATE Almon □ SABlE

,

unsalted butter, cut in small cubes and cold

180 g

all-purpose flour

340 g

cocoa powder confectioner's sugar salt

20 g 140 g or

almond flour

50 g

whole eggs

70 g

In a stand mixer fitted with a paddle attachment, add butter, cocoa powder, flour, sugar, salt and almond flour and beat until the mixture turns to powder. Add the eggs and mix just until dough comes together. Do not over beat. Scrape the dough out of the bowl and gently press it into a rectangle. Double-wrap the dough in a plastic wrap and refrigerate for at least 3 hours. Roll the dough betwe­ en 2 pieces of parchment paper to 2 mm thickness. Cover with a plastic wrap and refrigerate until ready to use.

CHOCOlATE Almon□ SABlE

YIELD: 15 -

6

CM

Preheat the oven at 1 65°C. Butter 6cm tart molds and cut the dough to fit. Line and trim each mold and freeze for at least 30minutes before baking for about 15 minutes until lightly golden. Let cool and brush with melted cocoa butter.

See the recipe of the chocolate almond shortcrust (sable}

□ UlCE OE lECHE milk sugar baking soda

1 L 300g 2g

Stir together milk, sugar and baking soda in a heavy sau­ cepan. Bring the mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, until it is cara­ melized and thickened. (about 1 h 30min/ 1 h 45 min). After about an hour, stir more often as milk caramelizes, to avoid burning. Transfer to a bowl to cool.

BAnAnE ripe bananas

4n

Peel out the bananas and cut in 2mm slices.

WHIPPED CREAffi cream 35% sugar

300g 40g

Whip the cream with sugar until soft peaks form.

ffillH CHOCOlAlf ffiOUSSf whole milk heavy cream Jivaro milk chocolate 40% melted whipping cream Silver gelatin sheets

YIELD: 15 -

6

CM

125 g 125 g 350 g 475 g 11 g

Bring cream and milk to a boil. Add the gelatin. Pour around 1 /3 of the hot liquid onto the chocolate and whisk to obtain a smooth, glossy and elastic texture. Add the remaining milk, taking care to preserve this texture. When the chocolate mixture reaches 30-35° C, fold in the whip­ ped cream. Pour into the mold and freeze it.

19 g 125 g 225 g 225 g 225 g 160 g 90 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring water, sugar and glucose to a boil. Stir in drained gelatin. Place chocolate in a medium size bowl. Pour the hot sugar mixture onto chocolate and emulsify. Stir in the conden­ sed milk and neutral glaze. With a hand blender, mix until smooth. Glaze will be ready for use when it reaches 35° C.

GlAZf Silver gelatin sheets water (for syrup) granulated sugar (US) glucose syrup Jivaro milk chocolate condensed milk nappage

ASSf ffiBlY Spread the dulce de leche in the tart, using a flexible spatula to smooth it into an even layer. Pour the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas. Unmold the frozen milk chocolate mousse and glaze it. Put the glazed mousse on top of the tart.

,

Almono SABlf

YIELD: 15 -

6

CM

Preheat the oven at 165° C. Butter the 6 cm tart molds and cut the dough to fit them. Line and trim each mold and freeze for at least 30 minutes before baking for about 15 minutes, until lightly golden. Let them cool and brush with some melted cocoa butter.

See the recipe of the

almond shortcrust (sable)

,

lROPICAl CRf ffifUX passion fruit puree mango puree lychee puree banana puree coconut puree heavy cream sugar egg yolks Silver gelatin sheets

200 g 135 g 50 g 40 g 30 g

Soak gelatin in ice water until softened, squeeze out excess water and set aside. Bring the purees and cream to a boil. Mix sugar and the egg yolks. Temper the yolk mixture. Make a creme anglaise and cook (85°C), add the gelatin, strain and cool. Fill 3/4 of the molds containing the sable with the cremeux. Keep in the fridge until set.

200 g 135 g 215 g 9g

lROPICAl fRUll COffiPOlf passion fruit puree pineapple puree lychee puree

50 g 50 g 50 g

Silver gelatin sheets

100 g 13 g

diced mango

400 g

diced banana

200 g

guava puree

Soak gelatin in ice water until softened, squeeze out excess water and set aside. Bring the purees to a boil, add the diced mango and simmer until tender, then add the diced banana and gelatin. Pour some compote over the cremeux and the leftover into 18 ml spiral molds. Freeze.

UAnlllA WHIP Pf O GAnACHf heavy cream invert sugar glucose syrup white chocolate cold heavy cream vanilla bean

YIELD: 15 - 6 CM

225 g 23g 23g 150 g 335 g

Bring the first cream, vanilla bean, glucose and invert su­ gar to a boil, then pour the mixture over chocolate. Make an emulsion with the help of a hand blender, add the cold cream, cover and refrigerate.

3n

nf UlRAl GlAZf Absolu Cristal water

500 g

Melt at 70 °C.

50 g

ASSf ffiBlY In an almond sable, pour the tropical cremeux and spray the tropical fruit compote with the nappage. Place on top the vanilla whipped ganache and the chocolate garnish.

Almono SABlf

YIELD: 15 -

6

CM

Preheat the oven at 165° C. Butter the 6 cm tart molds and cut the dough to fit them. Line and trim each mold and freeze for at least 30 minutes before baking for about 15 minutes, until lightly golden. Let them cool and brush with some melted cocoa butter.

See the recipe of the almond

shortcrust (sable)

nAmflAHA Silver gelatin sheets

8.5 g

whole milk/full fat milk

200 g 10 g 400 g

glucose syrup 35% white chocolate 38%, melted heavy cream/double cream

375 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve. Place chocolate into a bowl and pour the glucose mixture over it, whisking until smooth. With a hand blender, blend well to emulsify, add the cold heavy cream and blend again with the hand blender. Fill¾ of the tart. Keep in the fridge until set.

BlUfBfARY GflATln blueberry puree invert sugar Silver gelatin sheets

ASSf ffiBlY Decorate the tarts with fresh blueberries.

325 g 25 g

8g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring puree and invert sugar to boil. Stir in gelatin to dissolve. Mix well. Let the jelly cool at room temperature. Pour over the na­ melaka and let it set in the fridge.

,

CHOCOlAlf Almono SABlf

YIELD: 15 - 6 CM

Preheat the oven at 165°C. Butter 6 cm tart molds and cut the dough to fit. Line and trim each mold and freeze for at least 30 minutes before baking for about 15 minutes until lightly golden. Let cool and brush with melted cocoa butter.

See the recipe of the chocolate almond shortcrust (sable)

lAnARIUA Ano HAZflnUl fClAl O'OR Tanariva milk chocolate

182 g

60% hazelnut praline

224 g

Eclat d'Or

196 g

Melt chocolate and the praline paste together over a double boiler. Fold in Eclat d'Or. Roll out to 1.5 mm ( 1 /4 inch) thickness between two sheets of parchment paper and freeze until firm. Cut into rounds to fit into the baked tart shells. Reserve in freezer until assembly.

,

GIAnOUJA CRf ffif UX heavy cream

250 g

milk

250 g

egg yolks

110 g

gianduja chocolate

425 g 4g

Silver gelatin

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Make a creme anglaise and cook to 82°C, add the gelatin and strain over the gian­ duja. Emulsify with a hand blender. Allow to cool.

ASSf ffiBlY Place the Tanariva/Eclat d'Or mixture in the tarts and fill them with the gianduja cremeux. Let set in the fridge and decorate the top with some half toasted hazelnuts.

,

ALmono SABLE

YIELD: 15 - 6 CM

Preheat the oven at l 65° C. Butter the 6cm tart molds and cut the dough to fit them. Line and trim each mold and freeze for at least 30minutes before baking for about 15 minutes, until lightly golden. Let them cool and brush with some melted cocoa butter.

See the recipe of the almond shortcrust (sable)

PECAn CAHE whole eggs

140g

sugar

75 g

egg whites

33g

sugar for pecans

20g

pecans

80g

butter

40g

Mix the pecans and sugar in a food processor to obtain a powder-like consistency. Add the whole eggs and mix until smooth and even. Whip the egg whites at medium speed, gradually adding the sugar until the consistency is perfectly smooth and the mixture has reached its maxi­ mum volume. Melt the butter at 45°C in the microwave oven. Add it to the egg-pecan mixture and mix vigorously. Using a spatula, delicately mix the egg-pecan mixture and the meringue, taking care not to lose the whipped con­ sistency. Pour this batter over a half sheet pan lined with silicone mat. Bake in a preheated oven at l 75 °C for about 15-20minutes. Let it cool and cut with a 4cm round cutter. Preserve in the fridge.

BROWn SUGAR SYRUP

YIELD: 15 - 6 CM

butter

110g

glucose

250g

salt

2g

brown sugar

220g

whole eggs

185g

In a saucepan melt the butter and add glucose, salt, the brown sugar mix and bring to a boil. Cool down to 45° C and mix with the eggs.

PECAns pecans

220g

ASSEffiBlY Place the pecan cake into the baked sable tart. Pour 25g of the brown sugar syrup into the tart and cover with pecans. Bake at 150° C for 12-15 minutes. After baking, glaze the tart with nappage.

CHOCOlAlf Almon□ SABlf

YIELD: 15 - 6 CM

Preheat the oven at 165 °C. Butter 6 cm tart molds and cut the dough to fit. Line and trim each mold and freeze for at least 30minutes before baking for about 15 minutes until lightly golden. Let cool and brush with melted cocoa butter.

See the recipe of the chocolate almond shortcrust (sable)

f lnAnClfA lightly browned butter, melted

150g

egg whites

155 g lg

salt invert sugar • •

1c1ng sugar

cake flour almond flour

25 g 160g 50g

Sift together the icing sugar, cake fiour and almond fiour. Mix in a freestanding mixer with a paddle attachment at low speed for 1 minute. Gradually add the egg whites, salt and invert sugar and mix another minute. Add the brow­ ned butter and mix 30seconds. Fill ¼ of the tart and bake at l65 °C for 8 minutes.

85 g

BASIC CUSTAR □ heavy cream

135 g

milk

135 g 55 g

egg yolks sugar

27 g

Boil milk and cream in a saucepan. Beat the sugar and the yolks together. Pour the boiling milk and the cream mixture onto the yolks. Cook until the mixture reaches 85 °C.

ffillH CHOCOlAlf Ano RASPBfRRY CRf ffif ux basic custard

325 g

raspberry puree

325 g

Jivaro milk chocolate

325 g

Silver gelatin sheets

5g

YIELD: 15 - 6 CM

Rehydrate the gelatin in cold water and dissolve it in the custard at 65°C. Pour the custard a little at a time onto the milk chocolate, previously melted at 40/45° C. Mix with the hand blender until it becomes elastic and glossy. Then add the fruit puree and mix. Save in the fridge 6 hours before use.

ASSf ffiBlY Pipe the milk chocolate raspberry cremeux on the financier. Decorate with some fresh raspberries.

CHOCOlATf Ano Alm□ no SABlf

YIELD: 15 - 6 CM

Preheat the oven at 165°C. Butter 6cm tart molds and cut the dough to fit. Line and trim each mold and freeze for at least 30minutes before baking for about 15minutes until lightly golden. Let cool and brush with melted cocoa butter.

See the recipe of the chocolate almond shortcrust (sable)

CHOCOlATf CAHf Guanaja 70% chocolate heavy cream egg whites confectioner's sugar almond flour flour baking powder melted butter

150g 130g 200g 55g 40g 40g 3g 60g

Sieve together the following ingredients: confectioner's sugar, almond flour, flour and baking powder. Place in a mixer with the paddle attachment and add the egg whites, then beat for 1minutes at a slow speed. Add the cream. Melt the Guanaja 70% chocolate and butter to­ gether. When the mixture is at 45/50° C, add it to the other ingredients in the mixer. Thoroughly blend together. Pipe to 1/3of each tart and bake 8-10 minutes at 165° C.

150g 150g 2g 125g

Make a dry caramel, deglaze with the cream and sea salt. Cook to 110°C. Take out from the stove and add the but­ ter and mix well. Let cool and pour over the cake. Keep in the fridge until set.

CARAmfl sugar heavy cream sea salt butter

BAHIBf ffillH CHOCOlAlf CRf ffifUX heavy cream

YIELD: 15 - 6 CM

175 g

milk

75 g

egg yolks

50g

Bahibe milk chocolate Silver gelatin sheets

225 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Make a creme anglaise and cook to 85° C, add gelatin and strain over the milk choco­ late. Emulsify with a hand blender. Pour into 20 ml dome molds and freeze.

4g

ffillH CHOCOlAlf GlAZf water

9g 62.5 g

granulated sugar

112 g

glucose syrup

112 g

Jivaro milk chocolate

112 g

Silver gelatin sheets

condensed milk

80 g

Absolu Cristal neutral glaze

45 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring water, sugar and glucose to a boil at 103° C. When hot, stir in the drained gelatin. Place the chocolate in a me­ dium size bowl. Pour the hot mixture onto chocolate and emulsify with the hand blender. Stir in the condensed milk and neutral glaze. The glaze will be ready when it reaches 35°c.

ASSf ffiBlY Unmold the cremeux and glaze it. Put on top of the tart. Use the caramel milk chocolate whipped ganache from the recipe of the Piedmontese mono and whipped around the cremeux.

Almon□ SABlf

YIELD: 15 - 6 CM

Preheat the oven at l 65°C. Butter the 6 cm tart molds and cut the dough to fit them. Line and trim each mold and freeze for at least 30 minutes before baking for about 15 minutes, until lightly golden. Let them cool and brush with some melted cocoa butter.

See the recipe of the almond

shortcrust (sable)

SlRAWBfRRY GAnACHf white chocolate

200 g

strawberry puree

95 g

glucose

25 g

lemon juice

25 g

Heat the puree and glucose to 60°C. Pour over the choco­ late and lemon juice and mix until you get a shiny gana­ che. Fill half the tart. Keep in the fridge for about 30 minutes.

□ UlCfY moussf silver gelatin sheets heavy cream

9.3 g 167 g

Dulcey chocolate, semi melted

270 g

heavy cream (whipped to soft peaks)

250 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring 167 g of heavy cream to a boil. Stir in gelatin to dissolve. Place chocolate into a bowl, and slowly pour the hot cream over it, whisking until smooth. Cool to 28°C. Whip the cream to soft peaks. Fold the cream into the chocolate mixture. Pour the mousse over the strawberry ganache and keep in the fridge until set.

RASPBfRRY JfllY Silver gelatin sheets

YIELD: 15 - 6 CM

5g

raspberry puree

196 g

granulated sugar

42g

water

21 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring puree, sugar and water to a boil. Stir in gelatin to dissolve. Mix well. Let the jelly cool at room tem­ perature. Pour into small silicone molds. Freeze until use.

nAPPAGf SPRAY Absolu Cristal water

500g

Heat and melt to 70°C.

50g

ASSf ffiBlY Spray the raspberry jelly with nappage. Put the jelly on top of the tart and decorate with some fresh berries.

ALmono SABLf

YIELD: 15 - 6 CM

Preheat the oven at 165° C. Butter the 6cm tart molds and cut the dough to fit them. Line and trim each mold and freeze for at least 30 minutes before baking for about 15 minutes, until lightly golden. Let them cool and brush with some melted cocoa butter.

See the recipe of the almond shortcrust (sable)

OLIUf OIL CAHf eggs

150g

sugar milk

100g 65g

extra virgin olive oil

130g

flour

200g 6g

baking powder

Mix eggs and sugar with the whisk. Add milk and olive oil and mix. Sift the flour and baking powder and add to the olive batter. Fill 1/3of the tart and bake at 165° C for 8-10minutes.

Lf mon BASIL CRf Am eggs

200g

sugar

150g

fresh lemon juice

150g

lemon zest unsalted butter, soft basil leaves Silver gelatin sheets

3g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook eggs, sugar, lemon juice and lemon zest in a bain marie until 85°C. Add the hydra­ ted gelatin. Cool the mixture to 40° C and emulsify with the butter and basil leaves.

150g 4g 3.5g

ASSf ffiBLY Put the lemon basil cream into the olive oil cake, placed on the sable. Decorate the tart with fresh berries.

ALmono SABlf

YIELD: 15 - 6 CM

Preheat the oven at l 65°C. Butter the 6cm tart molds and cut the dough to fit them. Line and trim each mold and freeze for at least 30minutes before baking for about 15minutes, until lightly golden. Let them cool and brush with some melted cocoa butter.

See the recipe of the almond

shortcrust (sable}

ALmono CRf Am soft butter almond paste 70% eggs vanilla bean lemon zest cornstarch

100g 200g 100g ln ln 50g

Mix the soft butter with the almond paste and cornstarch. Add the eggs and the rest of ingredients.

200g 50g 200g 1.5 g

Melt the almond chocolate. Bring to a boil the other ingre­ dients, add them to chocolate and emulsify with the hand blender.

ALmono PAnnA COTTA almond milk heavy cream Almond Inspiration iota carrageenan

PASSI On fRUll CREmEux Silver gelatin sheets

YIELD: 15 - 6 CM

6.2g

egg yolks

200g

whole eggs

125g

granulated sugar

215g

passion fruit puree

300g

unsalted butter, softened

250g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook yolks, eggs, sugar and puree over a double boiler, whisking constantly until the mix thickens (85°C). Remove it from heat, stir in gelatin and let it cool to 35° C. Add butter and mix.

ASSEffiBlY Pipe the almond cream up to ¼ of the sable tart, bake for 7 minutes and let it cool down. Add the panna cotta and let it set. Pipe the cremeux on top of the panna cotta.

COffff IOfUSIOO Arabica coffee beans milk

[ YIELDS: 12

23g 115g

I

Warm the coffee beans in an oven at l 50° C, and then add them (unground) to the cold milk. Infuse overnight in the fridge.

COffff ffiOUSSf coffee-milk infusion

85g

instant coffee

2g

Silver gelatin sheets

4g

white chocolate

380g

whipping cream 35%

175g

Warm the coffee-milk with the instant coffee to 50°C. Soak the gelatin in a large quantity of iced water and strain. Then add to the hot coffee-infused milk. Weigh out and melt the chocolate. Pour around 1/3 of the hot milk onto the chocolate and whisk to obtain a smooth, elastic and glossy mixture, indicating the emulsion process has begun. Add the remaining milk whilst taking care to preserve this texture. When the chocolate mixture reaches 30/35° C, fold in the whipped cream. Use immediately.

BASIC IOfUSIOO heavy cream 35% pure Arabica coffee beans

325g 40g

Roast the coffee beans at 160°C for 3minutes and let them infuse in the warmed up cream for 5minutes. Make sure to plastic wrap the pan. Drain, check the weight and top the cream up to 300g, if necessary adding some milk.

COFFEE CREffiE BRUlEE '

basic cream infusion whole milk vanilla pod caster sugar caster sugar egg yolks gelatin

A

I

YIELDS: 12

300g 60g 1/2n 50g 10g 60g 4g

Soak the gelatin in an important quantity of iced water and drain. Dry cook the 50g of sugar until a golden-brown caramel. Deglaze with the hot basic infusion. Add the ½ vanilla pod and the softened gelatin, then pour over the egg yolks just mixed with the 10g of sugar. Cook to 82/84°C until it coats the back of a spoon. Add the drai­ ned gelatin. Let it cool before use.

ASSEffiBlY Pour 40g of coffee mousse in each verrine, let set in the ref rigerator for one hour. Pour 20g of creme br0lee on top of the mousse, let set in the refrigerator for one hour. Fill the glass with milk chocolate mousse from the Banoffee recipe.

mAnGo comP □Tf Silver gelatin sheets diced mango granulated sugar mango puree

YIELDS: 12

4.5 g 250 g 25 g 100 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, combine man­ go, sugar and puree. Cook for a few minutes and add gelatin. Fill 1 /3 of each verrine with the mango compote. Allow to set in the refrigerator. Reserve the leftover com­ pote for garnishing.

6g 200 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk to a boil. Add gelatin and stir to dissolve. Slowly pour over the almond chocolate and whisk until smooth. When the mix­ ture cools to 35°C, fold in the whipped cream.

Almono ffiOUSSf Silver gelatin sheets whole milk Almond Inspiration chocolate, chopped heavy cream, whipped to soft peaks

210 g 120 g

Almono WHIPPf O PAnnA COTTA Silver gelatin sheets heavy cream sugar Almond Inspiration chocolate heavy cream

5g 100 g 25 g 175 g 200 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring 100 g of cream and su­ gar to a boil in a small pot. Add gelatin and stir to dissolve. Pour over the almond chocolate and whisk until smooth. Process with a hand blender to emulsify with the 200g of cold heavy cream. Let it set in the fridge for 12 hours.

ASSf ffiBlY Fill the verrine containing some chilled mango compote with the almond mousse and the whipped panna cotta. Finish with the left-over mango compote.

I

GUAnAJA CHOCOlATf CRf ffifUX

YIELDS: 12

heavy cream

125g

milk

125g

yolks

50g

sugar

25g

70% Guanaja chocolate

Make a creme anglaise and cook to82/84° C. Strain through a fine sieve over the partially melted chocolate, in order to get a smooth and shiny texture (mix with a rubber spatula). Process the emulsion with a hand blender to perfect the cremeux.

125g

coconuT WHIPPf O PAnnA COTTA Silver gelatin sheets coconut puree sugar

2g 100g 25g

Opalys white chocolate

175g

cold heavy cream

200g

Malibu rum, tea spoons

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the coconut puree and sugar to a boil in a small pot. Add gelatin and stir to dissolve. Pour over chocolate and whisk until smooth. Add the cold cream and Malibu rum and process with a hand blender to emulsify. Let rest in the fridge12hours before using.

2n

SPICf CAHf stout beer

125g

canola oil

56 g

molasses large egg baking powder

125g 1n 7g

granulated sugar

33 g

brown sugar

33 g

all-purpose flour

150g

allspice

2g

salt

ar

Preheat the oven to176°C. Mix the dry and wet ingredien­ ts separately and combine them, whisking until smooth. Pour into a ¼ sheet pan lined with a nonstick mat. Bake for12-15minutes until golden. Let cool and keep in an airtight container at room temperature.

RASPBfRRY f OAffi raspberry puree granulated sugar

YIELDS: 12

336 g 54g

Sosa Sojawhip

7g

xanthan gum

3g

Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy. Pour in the pastry bag with a round medium tip.

RASPBfRRY Gfl raspberry puree agar agar granulated sugar

500 g Sg 112 g

I

Bring the puree, agar agar and sugar to a boil in a small pot. Refrigerate until set before processing in a blender until creamy. Pour in the pastry bag with a small round tip.

ASSfffiBlY Fill half of the verrine with cremeux, let set in the fridge for 2 hours. Cut the cake in cubes and add few of them on the cremeux. Pipe a swirl of coconut whipped panna cotta on top of the cake and dot with raspberry foam and gel.

WHITE CHOCOlATE JEllY

YIELDS: 12

milk

350g

white chocolate

230g

sugar pectin X58

10g 4g

]

Warm milk to 40°C and add sugar and pectin, mixing constantly for 2 minutes, then bring to a boil. Pour onto the chocolate and mix from the centre to create an elastic core. When all is homogenous, smooth with the hand blen­ der. Pour 40g of jelly in each verrine.

RHUBARB An □ RASPBERRY COffiPOTE I FROTH peeled rhubarb

250g

raspberries

125g

sugar Silver gelatin sheets

50g 3g

Chop up the rhubarb, throw it into a very hot pan and stir constantly for 1minute. Add sugar and cook until all the water has reduced. Add the raspberries and cook for 1 minute and remove from the heat. Liquidize the compote and pass through a chinois. Add the softened gelatine. Let cool down and pour 25g of compote on the jelly.

ASSEffiBLY Pour 40 g of jelly in each verrine, then 25g of compote. Decorate each verrine with fresh raspberries and mint.

llffif Gf lf f Silver gelatin sheets granulated sugar water lime juice

YIELDS: 12

8g 140g 70g 112 g

]

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring sugar and water to a boil in a small pot and stir in gelatin to dissolve. Whisk in the lime juice. Let cool and pour about 14g on the verrine. Refrigerate until set.

coconuT PAnnA COTTA Silver gelatin sheets

6.5g

whole milk

112 g

heavy cream coconut milk

168g 196 g

condensed milk

140g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk, heavy cream and coconut milk to a boil in a small pot. Add gelatin and stir to dissolve. Whisk in the condensed milk until smooth and cool the mixture. Pour evenly on the lime gelee and refri­ gerate until set (about 6 hours).

mAnGo CRf ffif ux mango puree

5g 252 g

whole eggs

100g

granulated sugar

84g 28g

Silver gelatin sheets

unsalted butter, softened

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Heat the mango puree in a small pot. Whisk to combine eggs and sugar in a medium sized heatproof bowl and pour in the hot puree to temper. Place the bowl over a pot of simmering water and cook, stirring constantly, to 82°C. Add gelatin. Chill over an ice bath to 40° C, before adding butter and processing with a hand blender until smooth. Refrigerate until set.

ASSf ffiBLY In the glass already filled with gelee and panna cotta, pipe a dot of mango cremeux and place a yuzu macaron (the recipe is in the macaron chapter).

APPlf CARAffif l Jf llY gelatin sheets granulated sugar vanilla bean, split and scraped apple juice

YIELDS: 12

4g 50g 1n 200g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Slowly heat sugar and vanilla in a small saucepan to obtain an amber caramel. Degla­ ze with apple juice and bring to a boil. Add the drained gelatin.

BASIC CUSTAR □ heavy cream

75 g

whole milk

75 g

egg yolks

30g

granulated sugar

15g

Bring heavy cream and milk to a boil in a medium sized pot. Whisk to combine the egg yolks and sugar in a small bowl and slowly pour them in hot liquid to temper. Return the mixture to the pot and cook to82/84°C. Strain the basic custard.

m llH CHOCOlAlf ffiOUSSf Silver gelatin sheets

3g

basic custard

150g

milk chocolate, chopped

245g

heavy cream, whipped to medium peaks

225g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Stir gelatin into hot basic custard to dissolve. Pour the mixture over chocolate and process with a hand blender until smooth. Cool down to 35°C, before folding in the whipped cream.

ASSf ffiBlY Place the apple caramel jelly in the verrine ( 15g). Let set in the refrigerator. Pipe the milk chocolate mousse on top of the jelly. Decorate with whipped cream.

]

CHAmom1lf moussf

YIELDS: 12

milk

70g

sugar

12 g

egg yolks

25g

white chocolate

112 g 125g

Silver gelatine sheets

2,5g

chamomile

2,5g

heavy cream

Boil the milk and infuse the chamomile for 5minutes; strain and re-weigh, up to 62 g. Whip the cream to soft peaks and soften the gelatine in cold water. Cook a creme anglaise using the milk, sugar and egg yolks, making sure it is well cooked (82/84°C). Add the gelatin to the creme anglaise and gradually pour the liquid onto the chopped chocolate, mixing from the centre to form an elastic core and the basis of a smooth shiny emulsion. Cool down to 28 °C, before folding with the whipped cream. Pipe 30g of mousse in each verrine.

BlACHBfARY Gflf f Silver gelatin sheets blackberry puree granulated sugar water

5g 200g 40g 20g

I

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring puree, sugar and water to a boil in a small pot. Stir in gelatin to dissolve. Let cool to room temperature. Pour over the chamomile mousse and refrigerate until set.

ASSf ffiBlY Pipe 30g of mousse in each verrine and the gelee. Decorate with some fresh blackberries.

Almon□ COCOA SlRfUSfl

YIELDS: 12

butter

150 g

light brown sugar

150 g

almond powder

150 g 2g

salt flour cacao powder

120 g

Mix together the light brown sugar, ground almond pow­ der, flour, salt and cocoa powder. Cut the cold butter into small dices, add them to the dry ingredients and beat with the paddle attachment, until the mixture resembles small breadcrumbs. Bake at 165°C for 12 minutes.

37 g

BAHIBf ffillH CHOCOlAlf nAmflAHA milk lime zest glucose

150 g or 15 g

Silver gelatin sheets

3.5 g

Bahibe milk chocolate 46%

275 g

heavy cream

300 g

Soak gelatin in ice water until softened, squeeze out excess water and set aside. Melt chocolate and add the glucose. Bring the milk to a boil and infuse with some lime zests. Strain and add the gelatin. Gradually pour onto the melted milk chocolate and mix to obtain a glossy texture. Add the cold cream and blend for few seconds. Set over an ice bath until it cools down. Pour 40 g of namelaka in each verrine. Let set in the fridge for 4 hours.

PASS ton fRUll fOAm passion fruit puree

336 g

granulated sugar

45 g

Versawhip xantan gum

7g 3g

Place all the ingredients in the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy. Transfer to a pastry bag with a round tip.

ASSf ffiBlY Pour 40 g of namelaka in each verrine, place a spoon of streusel on the namelaka and decorate with the passion fruit foam.

STRAWBERRY PAOOA COTTA heavy cream Silver gelatin sheets

YIELDS: 12

175g 6g

creme fraiche

75g

sugar

55g

strawberry puree

275g

I

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the cream and sugar to a boil and add gelatin to melt completely. Combine the creme fraiche with puree and mix until smooth. Add the cream and mix well. Divide among glasses and chill about 4 hours.

WHIPPED UAOlllA WHITE CHOCOlATE GAOACHE heavy cream

125g

invert sugar

15g

glucose

15g

white chocolate

90 g

heavy cream vanilla bean

Bring the cream, invert sugar and glucose to a boil. Create a proper emulsion with the melted white chocolate. When the ganache is ready, add the remaining 185g of cream. Put the mixture into the refrigerator for 6hours and allow it to crystallize.

185g 1n

RASPBERRY CRUOCH corn flakes

90 g

frozen dried raspberries

25g

feuilletine

125g

white chocolate

265g

Combine the cereals, frozen dried raspberries and feuil­ letine. Temper the white chocolate and pour it over the dry mixture. Gently fold the mixture to thoroughly coat it thoroughly with chocolate. Pour onto a silicon mat lined sheet pan and spread without pressing or flattening. Once the chocolate is set, break it into pieces.

OEHYORATEO STRAW BEARY ffiERlnGUE albumin powder

10 g

strawberry puree

100 g

sugar

100 g

lime juice

10 g

dried strawberries, crushed

15 g

YIELDS: 12

Combine all ingredients in a mixer and whip until full vo­ lume is achieved. Pipe the mixture in long twigs and dust them with dried strawberry powder. Allow to dehydrate at 50 °C for 24 hours.

ASSEffiBlY Softly whip the white chocolate ganache. Garnish the strawberry panna cotta with the raspberry crunch. Pipe the whipped white chocolate ganache on the crunch. Finish with the strawberry meringue.

I

Rum An □ UAnlllA PAnnA COTTA Silver gelation sheets

YIELDS: 12

6g

heavy cream

280g

milk

200g

sugar vanilla pod rum

Boil the cream, milk, sugar and vanilla together and add the softened gelatine.Smooth with the hand blender and add the rum.Pour 40g in each verrine and let it set in the fridge for 4hours.

40g 2n 60g

PlnH GRAPffRUIT ffiARffiAlA□ f pink grapefruit segments and juice

350 g

sugar

175g

Cook the sugar dry to make a light caramel and add the fruit. Cook until the juice is syrupy.

CITRUS CRUffiBlf dry butter

70g

soft brown sugar

70g

all-purpose flour

70g

ground almonds

70g

lemon, zested oranges, zested

1n 1.5n

Sift together the dry ingredients. Cut the chilled butter into cubes. Process all ingredients in a freestanding blender with a paddle attachment, until the mixture comes to­ gether. Chill for a minimum of 30 minutes. Push the dough through a 4mm grid or a candy rack to obtain small, evenly-sized pieces. Chill or freeze until ready to bake. Bake at 160° C until the streusel has an even golden color.

ASSfffiBlY Add a spoon of crumble on top of the panna cotta and finish with the pink grapefruit marmalade and citrus crumble on top.

I

CHOUX

YIELDS: 48

milk

75g

water

75g

butter

133g

sugar

2.5g

salt

2g

flour

120g

eggs

190g

Preheat a convention oven to 175°C. Boil milk, water, salt, sugar and butter, add the flour and cook for 1minute. Place the choux in the mixer with the paddle attachment and mix at low speed, until it cools down to 45°C. Gradually add the eggs one by one, until the mix is completely cold. Pipe small dots onto a lightly greased tray and place the craquelin on top of the choux .Bake for 20minutes.

CRAOUf lln butter water based red food coloring

120g 8g

sugar

150g

flour

150g

Mix all the ingredients with the paddle attachment until the mixture becomes smooth. Laminate at 2mm and free­ ze. Cut discs of 3cm each.

UAnlllA WHIPPf □ GAnACHf cream

145g

invert sugar

15g

glucose

15g

white chocolate

100g

vanilla bean

1n

Silver gelatin

2.5g

cold cream

220g

Boil the cream with vanilla, invert sugar and glucose, add the gelatin, pour over the chocolate and mix with the blender. Finish adding the cold cream. Let set in the fridge for 12hours. Whip to medium peaks.

RE□ f RUil CREAm

YIELDS: 48

blackberry puree

50g

strawberry puree

50g

raspberry puree

100g

sugar agar agar

Bring everything to a boil. The next day, use a blender until the mix becomes smooth and creamy.

15g 2.5g

ASSEffiBlY Fill the choux with the whipped vanilla ganache and the red fruit cream. Place a small red chocolate square onto the choux, pipe a dot of whipped ganache and decorate with a fresh half raspberry.

YIELDS: 25

lightly browned butter (melted, room temperature)

105 g

confectioner's sugar (sifted)

150 g

invert sugar

14 g

all-purpose flour

70 g

baking powder

2g

almond flour

60 g

pistachio paste

45 g

egg whites salt

165 g

or

In a stand mixer fitted with a paddle attachment, com­ bine the egg whites, salt, invert sugar, sifted icing sugar, pistachio paste, flour, baking powder and almond flour. Gradually add the browned butter to finish. Let the finan­ cier mixture stand in the refrigerator for at least 12hours. Preheat a convection oven to 175 °C. Pipe 25 g of the mixture into mini rectangular silicone molds. Bake for 8-10 minutes.

YIELDS: 65

passion fruit puree

500g

sugar

50g

pectin E440 (apple pectin)

14 g

sugar

375 g

glucose

170 g

acid solution (50% water - 50% citric)

40g

Prepare the molds by spraying them with vegetable oil. Sift together the first amount of sugar and apple pectin. Heat the puree to 40° C. Add the sugar/pectin mix to the puree; whisk to incorpora­ te; return to boil. Add the second amount of sugar and return to boil. Add glucose and return to boil. Keep heat at medium to medium/high level and continue to whisk until temperature reaches 106/ 108°C. Remove from the heat and add the acid solution. Whisk vigorously and pour immediately into the molds. Give the pate de fruit at least 8-10minutes to set and cool. Unmold and toss in sugar.

YIELDS: 65

strawberry puree sugar pectin E440 (apple pectin) sugar glucose acid solution (50% water - 50% citric)

500g 45g 14g 550g 155 g 10g

Prepare the molds by spraying them with vegetable oil. Sift together the first amount of sugar and apple pectin. Heat the puree to 40°C. Add the sugar/pectin mix to the puree; whisk to incorpora­ te; return to boil. Add the second amount of sugar and return to boil. Add glucose and return to boil. Keep heat at medium to medium/high level and continue to whisk until temperature reaches 106/108°C. Remove from the heat and add the acid solution. Whisk vigorously and pour immediately into the molds. Give the pate de fruit at least 8-10minutes to set and cool. Unmold and toss in sugar.

SABlE □ OUGH

YIELDS: 36

butter

90 g

confectioner's sugar

65 g

salt almond flour

ar 30 g

whole eggs

47.5 g

flour

265 g

Preheat the oven to l 65°C. In a bowl of a stand mixer fitted with a paddle attach­ ment, cut the butter into small cubes. Add the flour, sugar, salt and almond flour, then beat until the mixture resem­ bles breadcrumbs. Add the eggs and mix until it forms a ball. Roll the dough to 2 mm thickness between two parchment papers, cover it with a plastic wrap and freeze for 20 minutes. Using a 4 cm round cutter, cut some rounds of dough and place them on a perforated baking sheet or baking tray lined with a non-stick silicone mat. Cover the sable rounds with another Formasil. Cook them for 12-14 minutes, until fully baked through. Let them cool to room temperature.

lEmon CREAm eggs

200 g

sugar

150 g

fresh lemon juice

150 g 3g

lemon zest unsalted butter, soft Silver gelatin sheets

150 g 3.5 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook eggs, sugar, lemon juice and lemon zest in a bain marie until temperature reaches 82° C. Add the hydrated gelatin. Cool the mixture to 40° C and emulsify with the but­ ter. Pour it into 20 g round mini silicone molds and freeze.

ASSEffiBlY Place the lemon cream on the sable rounds and decorate each of them with a fresh blueberry.

SlRAWBfRRY comPOlf granulated sugar pectin NH strawberry puree

YIELDS: 40

125g 8g 260 g

Mix sugar and pectin together. Heat the puree to about 40°C and stir in the sugar and pectin mix. Bring to a boil. Pour on Silpat and let it cool down completely. Hand blend before using. Fill the white chocolate hollow shells halfway with the strawberry compote. Let them set 2 hours in the fridge.

YOGURT GAOACHf cream sorbitol invert sugar soy lecithin Greek yogurt yogurt powder white chocolate

80 g 30 g 10 g 1g 70 g 6g 210 g

Warm the cream, sugars and lecithin to50° C, add the yogurt and yogurt powder and make an emulsion with the melted chocolate. Cool down to 27°C. Pipe the ganache into the chocolate shells over the straw­ berry compote, filling them completely. Allow to crystallize for12 hours at18° C.

ASSf ffiBlY Enrobe with tempered Inspiration Fraise chocolate and garnish with frozen dried strawberry powder.

mATCHA GAnACHf cream invert sugar sorbitol white chocolate Matcha tea cocoa butter butter

YIELDS: 50

195 g 10 g 25 g 400 g 18 g 30 g 60 g

Warm 175 g of cream, butter and sugars to 40 °C. Mix 20 g of cream with Matcha powder to make a paste and add it to the warm cream. Make an emulsion with the melted chocolate and cocoa butter. Cool down to 27° C. Pipe into the hollow forms and fill them completely. Allow to crystallize for 12 hours at 18°C.

ASSf ffiBlY Enrobe with tempered lvoire chocolate and garnish with Matcha powder.

mATCHA GAnACHf coconut puree

YIELDS: 50

120g

invert sugar

15 g

sorbitol

30g

white chocolate drops coconut extract

220g

Warm the coconut puree and sugars to 40°C. Add the extract and make an emulsion with the melted chocolate. Cool down to 27°C. Pipe into the hollow forms, and fill them completely. Allow to crystallize for 12 hours at 18° C.

10n

ASSf ffiBlY Enrobe with tempered lvoire white chocolate and garnish with coconut flakes.

YIELDS: 50

almond flour

125 g

confectioner's sugar

150 g

egg whites

100 g

granulated sugar

100 g

food coloring or flavor paste

or

Prepare the egg whites several days or a week in advan­ ce, by refrigerating them in a bowl covered with plastic wrap. Bring them to room temperature before using to obtain the best results. Fill the baked macarons with curd, buttercream or ganache. Position the racks in the top and in the bottom third of the oven and preheat to 135°C (low fan). Line two baking sheets with nonstick baking mats and set aside. Using a medium-mesh sieve, sift the confectioner's sugar and almond flour into a large bowl and set aside. In a stand mixer fitted with a whisk attachment, whip the egg whites at medium speed until foamy. Add the granu­ lated sugar slowly, 2 tablespoon at a time, and mix for 3045 seconds between each addition. Whip whites until they become glossy at medium peaks. Add the food coloring and/or flavoring paste as desired and mix to combine. With a large rubber spatula, fold in half of the confectio­ ner's sugar mixture. Then fold in the remaining sugar mixtu­ re and mix until smooth and glossy. Using a piping bag fitted with a½ inch round tip (1-2 cm), pipe the batter onto the prepared sheet trays in rounds about 1 inch (2,54 cm) in diameter, spaced about 1½ inch (3-4 cm) apart. As you pipe, hold the bag perpen­ dicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize peaks. Rap the sheets lightly against the counter several times to flatten mounds and prevent large air bubbles. Rest for 30 minutes at room temperature to dry the shells slightly before baking. Bake them, rotating the sheets and swapping their positions after 6 minutes, for about 12-14 minutes. Cool completely. Remove from the mats and pair by size for filling.

ASSEffiBlY Using a piping bag with the same tip used to pipe the cookies, pipe 12 g of filling onto each half of the cookies. Top the filled halves with their partners. Macarons are at their best the day they are made, but you can store them in airtight containers in the freezer for 2 weeks.

f OR THE SHE ll

YIELDS: 50

basic recipe drops of water based brown color drops of water based yellow color

6n 4n

SAllE □ CARAmE l GAnACHE heavy cream glucose syrup invert sugar granulated sugar Bahibe milk chocolate 46% cocoa butter salted butter, softened tleur de sel

240 g 120 g 60 g 220 g 240 g 40 g 120 g ar

In a medium size pot, warm up the cream, glucose and invert sugar. In a saucepan, heat sugar slowly to obtain a golden am­ ber color. Add the cream mixture slowly to deglaze. Place chocolate and cocoa butter into a bowl and pour the hot liquid over. Whisk until smooth with the hand blen­ der. Cool to 35° C, before adding butter and fleur de sel, and processing with a hand blender until smooth. Let it set 24 hours at l 8° C.

FOR lHf SHf ll

YIELDS: 50

basic recipe drops of water based brown color

3g

drops of water based yellow color

2g

PASSI On f RUil GAnACHf passion fruit puree

180g

dextrose

25g

invert sugar

25g

sorbitol

30g

white chocolate cocoa butter

320g 5g

Warm passion fruit puree and sugars to 40°C. Make an emulsion with the melted chocolate and cocoa butter. Let it set 24 hours at l 8° C.

f OR lHf SHf ll

YIELDS: 50

basic recipe leaf green water based color

2g

drops of water based yellow color

7n

PISTACHIO GAnACHf sorbitol invert sugar cream

10g 8g 100g

pistachio paste 100%

40g

white chocolate 35%

200g

unsalted butter

15 g

Warm cream and sugars to 40°C. Make an emulsion with the melted chocolate, softened butter and pistachio paste. Let it set 24 hours at l 8° C.

f OR lHf SHf ll

YIELDS: 50

basic recipe water based red color

3g

RASPBfRRY PRAllOf GAOACHf raspberry puree

170 g

sorbitol

25 g

milk chocolate

60 g

64% chocolate

55 g

hazelnut praline

200 g

Warm the puree and sugars to 40° C. Make an emulsion with the melted chocolate and hazel­ nut praline. Let it set 24 hours at l 8° C.

f OR lHf SHfll

YIELDS: 50

basic recipe water based yellow

2g

YUZU GAnACHf yuzu juice

70 g

butter

15 g

sorbitol

30 g

invert sugar

12 g

salt white chocolate heavy cream

lg 250 g 50 g

In a pot place cream, juice, butter, salt and sugars, then warm them to 45° C. Make an emulsion with the melted chocolate. Let it set 24 hours at 18° C.