The Art of Elegant Baking 9798396010482

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INTRODUCTION

Welcome to The Art of Elegant Baking, a pastry book crafted with a passion for beauty, refinement, and exquisite flavors. In developing this book, my aim was to showcase the true artistry of baking – from preparing delicate macarons and tartlets to making delectable tea cakes and eclairs. It’s my pleasure to show you how to create both timeless pastry classics and modern patisserie. Tartlets are at the heart of every pastry chef’s collection. And within these pages, you will find the recipe for the ultimate indulgence – the Tart Tatin Caramel Apple Pie. Its golden caramelized apples, nestled in a flaky crust, will leave a lasting impression on all its admirers. The Glazed Carrot Tea Cake is a testament to the beauty of simplicity. Moist and fragrant, this cake boasts a subtle sweetness that is complemented by gentle cinnamon and nutmeg flavors. Topped with a luscious glaze, it’s a delightful treat that perfectly balances sophistication and comfort. Our quest for elegance would not be complete without a savory delight. The Spiral Vegetable Quiche, with its bright, intricate layers of seasonal vegetables, will become everyone’s favorite. Encased in a light, flaky crust, this quiche combines visual elegance with wholesome goodness. Each recipe in this book is built upon comprehensive steps that are easily followed, even by the novice baker. With detailed instructions and tips, you will gain confidence in your baking skills and learn how to create elegant masterpieces in your own kitchen. The Art of Elegant Baking is more than just a recipe book; it is a gateway to a world where culinary craftsmanship meets refined flavors. The joy of creating exquisite pastries awaits you, and I’m thrilled to be your guide on this extraordinary journey.

Tetyana Verbytska, Pastry Chef and Founder of KICA

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This pastry cookbook by Tetyana Verbytska is filled with practical advice as well as inspiring photos of techniques, processes and finished products. The recipes featured in this book can be prepared both at home and in a professional kitchen. From tarts and cookies to bonbons, cheesecakes, cupcakes, and éclairs, the book offers a delightful range of recipes that will delight amateurs and professionals alike with their practical approaches and delicious final products.

Copyright©, International Pastry Academy KICA All rights reserved.

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CONTENTS

Black forest cake roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Macarons with salted caramel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Chocolate bar with marmalade and cookies . . . . . . . . . . . . . . . . . . . . . . 24 Spiral vegetable quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Raspberry millefeuille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Tartlet with chocolate frangipane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Mont Blanc chestnut choux . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Glazed carrot tea cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Tart Tatin caramel apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Tartlet with coconut, mango and passion fruit . . . . . . . . . . . . . . . . . . . . 74 Cassis tartlet with tea creme brulee . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Chocolate boat with praline . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Tartlet with cherry confit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 Millefeuille with praline and caramel . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 Bourdaloue pear and raspberry chocolate tart . . . . . . . . . . . . . . . . . . . 114 Rocher bonbons with cookies and raisins . . . . . . . . . . . . . . . . . . . . . . . 122 Triangle tartlet with chocolate sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 Pecan tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138 Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146 Croissant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154 Passion fruit eclair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162 Chausson with apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172 White coffee petit four . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178 Raisin bun – pain aux raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186 Brioche with sesame . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194 Orange and vanilla diamond sablé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202 Blackcurrant muffin with brown sugar . . . . . . . . . . . . . . . . . . . . . . . . . . 210 Vanilla ice cream and strawberry sorbet . . . . . . . . . . . . . . . . . . . . . . . . 218 Honey cake medovik with prunes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226 Shortcrust pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 234 Non-yeasted puff pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 238 Yeasted puff pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 242 Basic recipes and ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246 Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 Types of creams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 252

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PASTRY TOOLS Professional tools allow the work to proceed smoothly and quickly. Pastry chef's tools are not inexpensive, nor are they always easy to find. Pleasantly, good ones can be used for generations, passed down like heirlooms.

Mousse rubber spatulas set To make sure that there is nothing left in the bowl, use a spatula with a flexible head. Thick-bottomed pots Thick pot bottoms are always beneficial when you cook pastry cream, marmalades or coulis. Knives High-quality knives are a must for every pastry chef. Sharpened knives allow the chef to proceed with confidence as they make delicate and precise movements. I like Japanese knives made by Arcos. If a knife is dull and there are no honing steels available, swipe it across the edge of another knife. Whisk Whisk with a thin comfortable handle will make your motions easy, and your work delightful. I use Matfer whisks. Zester Zester extracts a millimeter of citrus peel saturated with fragrant oils. Microplane® produces a calibrated blade that leaves the bitter white portion untouched. Spatula for chocolate A chocolate spatula allows work with a wide range of temperatures, bonbon making polycarbonate molds, chocolate decors, and then easy cleanup. Spatula for caramel The rubber part of the caramel spatula, unlike the spatula for mousse, is pratically nonflexible. Such a spatula can be used to stir sugar and to cook cream. Unlike mixing with a whisk, a spatula does not generate foam during cooking. The handle of such a spatula is usually a distinct red.

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Copper pot for caramel If one day you manage to get a copper pot, you will be astonished to discover that caramel in it will melt easily and cook itself. Due to the exceptional properties of copper to distribute heat evenly across the surface, sugar will not accumulate on the sides. It will melt evenly, easily and quickly. Thermometer The temperature of chocolate can be measured with an infrared thermometer. A thermometer with probe is particularly comfortable to measure the temperature of the sugar syrup. Food processor Your loyal assistant in the kitchen. I have a Thermomix® food processor with a heating function and attachments that seemingly lick the bowl—not allowing the material to stick to the sides. Wooden rolling pin The chef will need a wooden rolling pin without a handle with a diameter of about 4 cm. The shorter the rolling pin, the easier it is to roll the dough evenly. Pastry tip set For the creation of special designs, a variety of tips of different diameters and plain edges will be used to pipe out macarons, creams, and choux. Sieve of different diameters and different mesh sizes A large pastry sieve will sift almond flour, sponge cake crumbs. Fine-mesh sifter is useful for flour, cocoa, and powdered sugar. Marble pastry slab A marble pastry slab will come in handy while tempering chocolate. Its cool surface allows the work with pliable chocolate, gumpaste decoration and dough.

B L A C K F O R E S T C A K E

R O L L

The cake roll is inspired by classic Black Forest cake. The very assembling will develop a crush on this confection. Cocoa sponge rises evenly in the oven and takes nothing but subtle motions to roll it up. To decorate this cake roll with beautiful chocolate Chantilly peaks is an absolute thing of joy. Feel free to soak cherries in Kirsch for 24 hours to get that cherry-brandy essence of Black Forest cake.

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RECIPE AND INGREDIENTS RECIPE FOR 1 CAKE ROLL SPONGE CAKE FOR CHOCOLATE CAKE ROLL total weight 415 g 40 g yolks 110 g eggs 105 g sugar (A) 60 g egg whites 35 g sugar (B) 50 g all-purpose flour 15 g cocoa powder

Heat oven to 210°C. Whisk together yolks, eggs and sugar A. Whip egg whites and sugar B until stiff peaks. Fold egg whites into egg mixture in two additions. Add sifted together flour and cocoa powder. Stir gently with a spatula until homogenous. Bake at 210°C for about 7 minutes. Cool the baked sponge cake, freeze airtight before assembling.

CHOCOLATE CHANTILLY CREAM total weight 445 g 100 g milk 125 g chocolate 72 % Araguani 220 g cream 35 %

Bring milk to a boil. Pour it onto the chocolate. Set aside for 2-3 minutes. Mix until homogenous. Add chilled cream. Pulse with a hand blender. Cover with plastic, pressing it directly on the surface of the cream. Age the cream in the refrigerator for 12 hours. Whip. Use immediately.

CHERRY CONFIT total weight 850 g 400 g frozen cherry 400 g sugar 50 g kirsch

Defrost cherries and combine with sugar. Set aside for one hour. Bring the cherries to a boil. Boil for 20 minutes. Chill, and combine with kirsch. Let cherries steep for 24 hours in the fridge.

VANILLA CHANTILLY WHIPPED CREAM total weight 383 g 60 g milk 25 g sugar ½ vanilla pod 80 g mascarpone 190 g chilled 35 % cream 28 g gelatin mixture (4 g gelatin + 24 g water)

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Add vanilla and sugar to the milk. Bring to a boil. Pour into gelatin mixture (see basic recipes). Add mascarpone. Stir. Add chilled cream. Pulse with a hand blender. Age the cream in the fridge for at least 12 hours. Whip. Use immediately.

BLACK FOREST CAKE ROLL

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Step 1 Prepare cherries. Place them in the fridge to steep overnight. Separate cherries from syrup and sop them up with a tissue. Set aside before assembling.

Tip. Any type of cream to be whipped or piped should be fridged for at least 12 hours. It is needed for gelatin to mature, for chocolate to harden and for cream to chill.

Step 2 Prepare chocolate and vanilla Chantilly cream. Age them for at least 12 hours. It’s during this time that the cream and chocolate will become hard and cold to whip them easily.

Tip. Let the chocolate melt in hot cream for a few minutes before blending. This ensures its excellent texture. Then process the mixture with a blender.

THE ART OF ELEGANT BAKING

Step 3 Bake sponge cake for the chocolate cake roll. Chill the baked sponge cake. If you do not roll up the cake right after baking, wrap it in plastic. Freeze before assembling.

Step 4 To assemble the cake roll, whip chocolate Chantilly until smooth and stiff. Keep a close watch on the cream. Chilled chocolate whipped cream aquires smooth and stiff texture in a matter of seconds.

Tip. The ingredients for a sponge cake are not expensive and yet they make it tasty and goodtextured. In case of a limited budget, this sponge cake serves well not only for cake rolls, but also for any kind of sponge cake confection.

Tip. If the cream is overwhipped, add some fresh cream. Stir with a spatula. Add the fresh cream in small portions until smooth.

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BLACK FOREST CAKE ROLL

Step 5 Put the sponge cake with its uneven side facing down on a 60 х 40 parchment paper. Brush generously with remaining cherry syrup. Leaving 1-2 cm borders on edges, spread the chocolate Chantilly. Garnish with cherries. Fridge it for 10 minutes. Roll up the cake brushing its interior side with cherry syrup at each roll.

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Step 6 Put the baked roll with its seam facing down. Cover with a half of a parchment paper. Place a ruler under the cake roll pressing the top. Pull the end of the parchment paper as shown in the photo. Fridge the cake roll for at least 10 hours.

THE ART OF ELEGANT BAKING

Step 7 Prepare chocolate swirls. Work in a room with temperature below 22°С. Melt dark chocolate without letting its temperature climb above 31°С. Pour it onto a marble surface. Spread thinly and evenly. Let the chocolate harden slightly. Scrape swirls. Chill them not in the fridge to avoide condensate coating.

Step 8 To trim the edges of the cake roll, freeze it for a while. Trim the edges with a hot knife. Decorate the cake roll with Chantilly. Sprinkle with cocoa powder. Top with cherries and chocolate swirls. Serve it chilled. Tip. If chocolate chantilly cream is splitted add little quantity of milk until it becomes smooth. Mix gently with the spatula until it becomes smooth.

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MACARONS WITH SALTED

CARAMEL Salt in this macaron recipe elevates the flavor of this confection to something special. If you have French salt Sel de Guerande, you have already had the chance to taste its essence. The salt, which is gathered in handspecial brushes in the Guerande Reserves of the Atlantic coast of France, reveals the taste deeply. For macarons to be tempting, it's worth working on an amazing texture of filling. It is the filling of macarons that seduces and stops admirable looks.

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RECIPE AND INGREDIENTS RECIPE FOR 30 MACARONS BATTER FOR ITALIAN MERINGUE CHOCOLATE MACARONS total weight 640 g 150 g almond powder 150 g powdered sugar 20 g cocoa powder 60 g egg whites A 60 g egg whites B 15 g sugar A 145 g sugar B 40 g water red powdered food coloring

Whip together almond powder, powdered sugar and cocoa powder in a mixer fitted with the blade attachment until homogenous. Add egg whites B. Whip. Cook syrup with water and sugar B at 118°C. When the temperature of the syrup is 105°C, start whipping together egg whites A, sugar A and coloring. Pour 118°C syrup into the whipped egg whites. Whip meringue. Combine with the first mixture until slightly runny. Pipe macarons shells. Let them set at room temperature for half an hour. The surface of macaron shells has to dry before baking. Bake at 130°C for about 12 minutes. Let baked macarons cool completely on a baking sheet.

CREAM CARAMEL total weight 501 g 120 g sugar 60 g glucose 100 g cream 35% 60 g sweetened condensed milk 160 g cold diced butter 1 g Fleur de sel salt

Caramelize sugar and glucose until saturated caramel color. Add cream with condensed milk in small portions. Add salt. Boil the caramel over low heat for 3 minutes. Then weight the caramel. You will have about 270 g of caramel provided that there is no caramel left either on the spatula or the skillet. Bring caramel to 300 g by adding water. Add cooled diced butter to 50°C caramel. Stir. Fridge until the consistency is comfortable to pipe. Pipe the caramel onto macarons shells with a pastry bag fitted with a 10 cm diameter tip.

YUZU JUICE GEL total weight 303 g 3 g agar agar 70 g sugar 150 g water 80 g yuzu juice

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Combine agar agar with sugar. Add the dry mixture to the yuzu juice with water. Bring to a boil, constantly stirring. Boil for 2 minutes. Cool. The mixture will thicken. Whisk the mixture. Pulse with a hand blender or in a food processor with the blade attachment until homogenous. Pipe the yuzu juice gel into the center of caramel.

MACARONS WITH SALTED CARAMEL

Step 1 Prepare Italian meringue macarons. Let baked macaron shells dry for about half an hour at room temperature. Bake macarons at 130°C for about 12 minutes. Tip. It's important that a room where macarons get dried be well-protected from humidity. Rainy weather, air-conditioners, climate can cause undesirable humidity.

Factors that can prevent getting quality mixture for macaron baking: • Cold egg whites do not allow to form homogeneous mixture. • Sugar was not completely dissolved when cooking the syrup. Crystals remained at the bottom of the skillet. • The 118°C syrup was folded in not-enough-whipped egg whites. • The syrup was overcooked. For this reason, at the bottom of a pan, there was a dense residue of syrup. • Mixture for macarons piping was overstirred that resulted in too runny batter.

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THE ART OF ELEGANT BAKING

Step 2 To remove macarons from a silicon mat, let them cool completely. Cooled macarons are easier to take off.

Step 3 Arrange macarons on a baking sheet as shown in the photo: row of macaron halves facing down interchanges the row of macarons facing up. Tip. If you want to fit as much filling as possible into macaron shells, press slightly both shells with your thumb.

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MACARONS WITH SALTED CARAMEL

Step 4 Cook salted caramel. Cover it with plastic wrap, pressing it directly on the surface of the caramel. Let it cool until the caramel is ready to be piped.

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Tip. Put special focus when cooking cream caramel on the butter temperature and on the temperature of cream caramel as you add it. After you add the butter, the caramel should be relatively runny. The caramel is easy to pulse with a hand blender.

THE ART OF ELEGANT BAKING

Step 5 Put the caramel into a pastry bag fitted with a 9-10-mm tip. With a scraper, make the bag airtight. Pipe beautiful caramel domes onto the halves. With a pastry bag, pipe the gel yuzu into the center of caramel. Sandwich the half with the other one so that the caramel filling overruns slightly.

Step 6 Age the macarons in an airtight container for 24 hours in the fridge or freezer. Serve the confection well-chilled.

Tip. Macaron shells as well as filled macarons can be stored in the freezer. The important condition is to protect them well from humidity.

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CHOCOLATE WITH MARMALADE

AND COOKIES The French confectionery, according to the Best French Pastry Chefs, is when you have a bite and you don’t get bored! Cream ganache, raspberry marmalade and crisp cookies. The combination of these textures and classic flavors makes an incredible impression. Feel free to improvise when it comes to decorating the chocolate bars. If you’ve got that inspirational flame inside you, splash seas of colors into the mold! It is very brave of you to create such a colorful chocolate bar!

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RECIPE AND INGREDIENTS RECIPE FOR 1 CHOCOLATE BAR SHORTCRUST PASTRY COOKIES total weight 300 g (see pages 234-237) LEMON GANACHE total weight 203 g 45 g cream 35 % 10 g lemon juice 4 g lemon zest 8 g trimoline 8 g glucose 115 g milk chocolate Maracaibo 43% 3 g cocoa butter 10 g butter

Heat cream without bringing it to a boil. Add lemon zest and lemon juice. Let it infuse under a lid for 15 minutes. It is a normal reaction if the cream starts curdling slightly. Strain, then weight. Add some cream to make the initial weight. Add trimoline and glucose. Melt chocolate and cocoa butter to 35°C. Pulse together with cream using a hand blender. It's important that the temperature of the cream and the chocolate be 35°C when mixing together. Add butter and pulse with a hand blender. Use ganache at 30-33°C.

RASPBERRY MARMALADE total weight 202 g 70 g raspberry puree 15 g raspberry 2 g pectin NH 8 g sugar A 90 g suagr B 17 g glucose

Combine sugar A and pectin NH. Trickle it to raspberry puree and raspberry constantly stirring. Bring to a boil stirring constantly. Add sugar B and glucose. Heat to 106°C or 79 Brix. Pour it into a 18 х 11 cm frame.

COLORFUL CHOCOLATE SAUCE total weight 200 g 100 g white chocolate Ivoire 35% 100 g cocoa butter dioxyde titan white fat soluble coloring purple food coloring green food coloring

CHOCOLATE FOR FILLING THE MOLD 250 g milk chocolate Maracaibo 43%

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Melt white chocolate to 45°C. Add cocoa butter and food coloring. Pulse with a hand blender until the coloring is dissolved completely. Prepare chocolate sauce for each color separately.

CHOCOLATE BAR WITH MARMALADE AND COOKIES

Step 1 The temperature in the room where you work does not have to climb over 22°C. Wipe the polycarbonate mold* with cotton disks. Prepare containers with white and purple chocolate sauces.

* Chocolate world 2049 Mold is used in this recipe 28

Splash suddenly with a brush one color chocolate sauce. Place into the fridge for one minute to harden. Splash the other color. Let it harden. With a spray gun cover the inside surface of the mold with the chocolate sauce of main color.

THE ART OF ELEGANT BAKING

Step 2 Place tempered milk chocolate on the hardened surface of colored cocoa butter. For this, fill the mold fully with chocolate. Tap it against the tabletop to remove all the air bubbles. Invert the mold allowing the chocolate to run off. Remove the excess of the chocolate with a scraper. Let the chocolate harden.

Step 3 Take a template to cut the marmalade and cookies. Measure the polycarbonate mold with a ruler. Draw a rectangular template that is 3 mm smaller than the perimeter of the mold.

** To temper the chocolate, bring it to 30°C. 29

CHOCOLATE BAR WITH MARMALADE AND COOKIES

Step 4 Prepare shortcrust pastry. Roll the dough to 2 mm thick. Freeze slightly. Cut out 3 rectangles with a template. Let the dough set for about one hour in a room with a temperature below 24°C. Bake the dough between two SilpanÆ baking mats to ensure neat and meshy surface of the crust. Or prick with a fork and bake on a parchment paper.

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Step 5 Prepare raspberry 3 mm thick marmalade. Let the marmalade thicken for a few hours. Using a template, cut the marmalade into rectangles matching to the crust rectangles.

THE ART OF ELEGANT BAKING

Step 6 Prepare ganache. Pipe it at 30-33°C. With a pastry bag, pipe the ganache into the mold. Lay the raspberry marmalade. Spread a thin layer of ganache over the marmalade to attach the crust. Top with the shortcrust. Let attach together.

Tip. When working with chocolate it is vital that the room temperature not reach over 22°C. Tip. To prevent condensate forming between chocolate and a polycarbonate mold, fridge it together with chocolate for just a few minutes.

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S P I R A L V E G E T A B L E

Q U I C H E In most pastry shops in France along with a showcase stuffed full of confections, there is also one with French pies – quiches. Savory fillings for quiches are in abundance. The whole secret of a delicious quiche lies in making crisp and fragrant tart crust. The fourthgeneration French baker MOF Pascal Tepper shared with me the recipe for genuine guiche dough.

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RECIPE AND INGREDIENTS RECIPE FOR 6 QUICHES 16 CM DIAMETER DOUGH FOR QUICHE total weight 1 490 g 400 g softened butter 80 g eggs 160 g water 25 g salt 30 g sugar 265 g potato starch 530 g all-purpose flour

In a mixer fitted with the paddle attachment, combine softened butter, salt, sugar, water. At this stage, the mixture is not homogeneous. Add eggs, then potato starch. With a mixer still running, add sieved flour. Mix on medium speed. Once the dough mixture is homogeneous, stop precessing turn. Wrap the dough in plastic. Refrigirate it for 10-12 hours.

CREAM SAUCE FOR QUICHE total weight 252 g 125 g cream 35% 125 g milk 2 eggs salt pepper nutmeg

Mix all the ingredients until homogenous. Add spices to taste.

FILLING FOR VEGETABLE QUICHE total weight 1050 g 150 g Emmental cheese 150 g eggplant 150 g carrot 150 g golden zucchini 150 g zucchini 150 g roasted yellow sweet pepper 150 g roasted red sweet pepper

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Slice thinly the vegetables with a mandolin slicer or a vegetable peeler. Peel the peppers and slice them thinly.

SPIRAL VEGETABLE QUICHE

Step 1 Prepare dough for the quiche crust. Let it rest in the fridge for 10-12 hours. Roll the dough to 3 mm thick. Wrap it in plastic. Fridge for about one hour. Cut out circles matching to the diameter and the height of the quiche mini tins. Place the dough into the tins. Press slightly the dough with your thumb so that it slightly overhangs. Let the dough set for 2-3 hours at below 24°C.

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Tip. Quiche dough tightly wrapped in plastic can be frozen for a good while. Before storing in the freezer, roll the dough and cut out circles of needed diameter.

THE ART OF ELEGANT BAKING

Step 2 Cook the sauce for quiche from cream, milk, eggs and spices. Place into the fridge. Prepare vegetables. Roast sweet peppers at 160°C for about 25 minutes. Peel them. Slice thinly the remaining vegetables – zucchini, golden zucchini, carrot,

eggplant with a mandolin slicer or a vegetable peeler. Slice the vegetables so that the stripes match the height of a tart tin. Arrange the vegetable slices into neat rows on a kitchen board to allow the work proceed smoothly and pleasantly.

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SPIRAL VEGETABLE QUICHE

Step 3 Assemble the quiche. Put grated Emmental cheese onto the bottom of a tart tin. Roll the vegetable slices in concentric and tight circles matching colors to your taste.

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Step 4 Heat the oven to 160°C. Pour cream sauce on the quiche, let the sauce spread, and then pour it again.

THE ART OF ELEGANT BAKING

Step 5 Bake quiche at 160°C for about 45-55 minutes. Brush the top of the baked quiche with olive oil. Step 6 The quiche is best served slightly warm and on the day you assembled and baked it.

Tip. Take a try to cook a quiche with sausages and potatoes, cherry tomatoes, broccoli and boiled chicken breast with spices, lentils and seafood. And also with goose rillette or salmon.

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RASPBERRY MILLEFEUILLE Millefeuille is translated into English as thousands of sheets. You will find an absolute delight of summer days flavored with fragrant puff pastry with caramel crispy crust, scarlet berries and airy vanilla Chantilly in this delicious pile of sheets. Eat millefeuille with a knife and fork or with your fingers. The only thing that matters here – millefeuille should be served cooled.

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RECIPE AND INGREDIENTS RECIPE FOR 6 MILLEFEUILLES 5Х13 CM NON-YEASTED PUFF PASTRY total weight 1 419 g (see pages 238-241) RASPBERRY CONFIT total weight 298 g 50 g trimoline 60 g raspberry 165 g raspberry puree 15 g sugar 4 g pectin NH 4 g lemon juice

Bring to a boil raspberry puree, raspberry, trimoline, and combined pectin and sugar. Boil for 2 minutes. Remove from heat. Add lemon juice. Mix together. Fridge before assembling.

PASTRY VANILLA CREAM total weight 1 515 g 750 g milk 2 vanilla pods 180 g sugar 150 g yolks 30 g cornstarch 30 g all-purpose flour 375 g cold butter

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Add vanilla pod split lengthwise to milk. Bring it to a boil. Let infuse under plastic for 30 minutes. Whisk together sugar, yolks, sieved flour and cornstarch until white. Bring milk with vanilla to a boil. Pour ½ of hot milk into yolk mixture. Whisk. Bring the mixture back to the pot. Stir constantly until it boils. Keep stirring, and boil it for 2 minutes over medium heat. Transfer the cream to a container. Wrap with plastic, pressing it directly on the surface of the cream. Cool to 45°C. Get out the vanilla pod. Add diced cold butter. Pulse with a hand blender. Fridge the cream for at least 12 hours.

RASPBERRY MILLEFEUILLE

Step 1 Prepare insideout puff pastry. Roll the dough to 3 mm. Cut out 2 rectangles 40 х 30 cm. Freeze the dough. Bake between 2 baking sheets lined previously with a parchment paper at 170°C for 20 minutes until golden.

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Step 2 Invert the baked puff pastry. Sprinkle the smooth side with powdered sugar. Place the dough into the oven preheated to 230°C for a few minutes until caramel crust. Watch the process. Cut the puff pastry with a bread knife into 5 х 13 cm rectangles.

THE ART OF ELEGANT BAKING

Step 3 Cook pastry vanilla cream. Age in the fridge for at least 12 hours. Step 4 Prepare raspberry confit. Fridge it until thickened. Whisk the raspberry confit until homogenous. Transfer it to a pastry bag without a tip.

Step 5 Assemble millefeuille. Whip the pastry vanilla cream until stiff peaks. Transfer the cream to a piping bag fitted with a 10 mm diameter plain tip. Pipe out the cream and raspberry confit as shown in the photo. Top with the puff pastry rectangle. Repeat piping the cream and raspberry confit. Top with the remaining caramelized puff pastry rectancle.

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T A R T L E T WITH CHOCOLATE

FRANGIPANE 13 Street Monmartre in Paris has been a site for wellknown pastry tool shop Mora since 1814. Passionte advocates of confectionery never passes by this spot. Despite the fact that the place is pretty small, a huge number of different tools and equipment found room here: spatulas, pastry ring, tips, mats, bonbon molds. Pastry equipment here is pricey, but it definitely earns its keep. My recent purchase at Mora was tartlet molds 8 cm in diameter. Their special charm lies in their wavy walls. Simple and elegant things are definitely my cup of tea.

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RECIPE AND INGREDIENTS RECIPE FOR 12 TARTLETS 8 CM DIAMETER CHOCOLATE SHORTCRUST PASTRY total weight 770 g (see page 246) CREAM CARAMEL total weight 250 g (see page 248) COCOA MIRROR GLAZE total weight 343 g 120 g sugar 30 g water 85 g cream 35% 45 g glucose 35 g cocoa powder 28 g gelatin mixture (4 g gelatin + 24 g water)

Combine sugar and water to cook syrup. Bring the syrup to 120°C. Meanwhile heat cream and glucose to 80°C. Pour syrup into boiling cream and glucose. Add gelatin mixture and sieved cocoa powder. Whisk until homogenous. Strain. Cover the glaze with plastic, pressing it directly on the surface of the glaze. Set aside for 12 hours. Before using bring the glaze to 40°C. Pulse with a hand blender. Use at 32°C.

CARAMELIZED HAZELNUTS total weight 80 g 100 g water 110 g sugar 20 g trimoline 80 g hazelnut halves

Combine sugar and water to cook syrup. Put hazelnut halves into hot syrup. Let it set for 30 minutes. Strain the syrup. Toast hazelnut halves in the oven at 160°C until golden color for about 7-10 minutes.

HAZELNUT CHOCOLATE CREAM total weight 262 g 55 g softened butter 12 g cream 35% 12 g cocoa powder 65 g sugar 65 g eggs at room temperature 25 g hazelnut powder 3 g cornstarch

FOR DECORATION 150 g dark chocolate 66%

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Mix dry ingredients in a mixer fitted with the paddle attachment. Add softened butter. Heat cream and eggs to 40°C. With a mixer still running fold in cream and eggs. Mix until homogeneous. Set aside before assembling.

TARTLET WITH CHOCOLATE FRANGIPANE

Step 1 Cook glaze. Age in the fridge overnight. Step 2 Prepare chocolate dough for tartlet crust. Fridge it overnight. Roll the dough to 2 mm thick. Fit it into molds 8 cm in diameter*. Poke the tartlet bottoms with a fork. Let set for 2 hours in a room with a temperature of about 22°C. Bake the tartlet bases until complete doneness for about 12 minutes at 160°C.

* Matfer tartlet molds; code 334101, diameter – 80 mm, height – 16 mm. 50

Step 3 Cook hazelnut halves in transparent caramel. Let it set in a warm and dry place. Step 4 Prepare hazelnut chocolate cream. With a pastry bag pipe 20 g of cream into chilled tartlet baskets. Bake them filled with hazelnut chocolate cream for about 8 minutes at 160°C.

THE ART OF ELEGANT BAKING

Step 5 Cook cream caramel. Chill it. Pipe the cream caramel in a spiral motion onto the baked hazelnut cream as shown in the photo. Let it thicken in a cool place.

Step 6 Heat the glaze to 50°C. Pulse with a hand blender until there are no air pockets left on the surface. Use the glaze at 32°C. Pour it onto the caramel. Let it thicken. Garnish with caramelized hazelnut. Tip. Age all the mixtures containing gelatin in the fridge for 12 hours minimum. The higher quality of the gelatin, the less time it takes to mature.

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MONT BLANC CHESTNUT CHOUX Well-known pastry shop Angelina in Paris, the one that is in the Luxembourg Gardens, offers chestnut petit gateau Mont Blanc that has remained largely unchanged since its creation in 1903. Meringue covered with chantilly that in its turn is covered with chestnut paste noodles and flavored with notes of tasty alcohol. Tasting a chestnut dessert for the first time I had no idea what to expect from that quite familiar name. I was astonished at how soft and clear the taste and aroma appeared to me. I am eager to share this pleasant taste with you!

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RECIPE AND INGREDIENTS RECIPE FOR 12 PETITS GATEAUX 4 CM DIAMETER PÂTE À CHOUX total weight 500 g (see page 247) CRAQUELIN total weight 210 g (see page 248) CHANTILLY VANILLA CREAM total weight 383 g (see page 246) SWISS MERINGUE total weight 300 g (see page 249) BLACKCURRANT CONFIT total weight 157 g 125 g black currant puree 25 g sugar 2 g pectin NH 5 g lemon juice

Whisk together sugar and pectin. Stirring constantly, trickle it into warm blackcurrant puree. Bring to a boil. Remove from heat. Add lemon juice. Let it thicken. Then whisk.

CREAM FOR CHESTNUT NOODLES total weight 460 g 200 g chestnut paste 200 g chestnut puree 50 g butter 10 g rum

Whip together all the ingredients in a mixer fitted with the paddle attachment until homogenous.

CHESTNUT PASTRY CREAM total weight 495 g 210 g milk 50 g sugar 50 g yolk 10 g all-purpose flour 10 g cornstarch 40 g chestnut paste 125 g butter

FOR DECORATION Chestnut confit pieces

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Whisk together sugar, yolks, sieved flour and cornstarch until white. Bring the milk to a boil. Pour ½ of hot milk into yolk mixture. Stir. Pour it back into the pan. Add the chestnut paste. Stirring constantly, bring to a boil. Keep stirring and boil the cream for 2 minutes over moderate heat. Put the cream into a container. Wrap with plastic, pressing it directly on the surface of the cream. Cool it to 40°C. Add diced butter. Pulse with a hand blender. Let the cream cool for 24 hours.

MONT BLANC CHESTNUT CHOUX

Step 1 Prepare chesnut noodle cream. Remove to a pastry bag fitted with a multi-hole tip. Set aside until everything is ready to assemble. Step 2 Prepare the Swiss meringue. Set aside in a dry and warm place before assembling. Tip. To make meringue shiny, crack open the oven door while baking. It is important while baking Swiss meringue to release the steam.

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Step 3 Prepare chantilly cream. Age it overnight. The next day whip until soft peaks. Pipe in a cone-like shape. Put the meringue in the center of the cream cones. Freeze. You can make the cone matching to the diameter of choux on your own with stationery plastic and fix it with scotch tape.

THE ART OF ELEGANT BAKING

Step 4 Prepare blackcurrant confit. Let it freeze. Then whisk until smooth. Place into silicone semispherical molds 3 cm in diameter. Freeze.

Step 5 Prepare pastry cream with chestnut paste. Age overnight. Whip the cream.

Tip. Use teflon baking sheets when baking éclairs and choux.

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MONT BLANC CHESTNUT CHOUX

Step 6 Prepare craquelin. Roll between two guitar sheets or two parchment papers. Freeze. Cut out 4 cm diameter rounds. Freeze before using. Tip. The craquelin dough can be stored in a freezer for months.

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Step 7 Prepare pâte à choux. Pipe with a pastry bag fitted with a 10 mm diameter plain tip. Place craquelin rounds onto the pâte à choux so that the craquelin covers the dough completely. Bake the pâte à choux with craquelin at 180°C for about 20 minutes. Tip. Raw pâte à choux can be stored in fridge wrapped in plastic for up to 2 days. Ageing improves dough quality.

THE ART OF ELEGANT BAKING

Step 8 Cut off the top of baked choux. Pipe whipped chestnut pastry cream. Put frozen blackcurrant confit into the cream. Top with the Chantilly cone. Tip. If you tend to use the cut-off for decoration, trim the edges with a cutter matching the diameter of the choux top. This will make the edges neat.

Step 9 Using a rotating base, pipe the chestnut noodles onto the cone. Decorate with chestnut confit pieces. Sprinkle with snow sugar to make the line relief outstanding. Decorate the confection with pieces of eadible gold leaf.

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G L A Z E D C

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TEA CAKE You’ll never guess that there is carrot in this cake unless somebody tells you. Carrot keeps the texture inside the cake moist and soft, and yet it remains all-in-one-piece even after baking. You can easily swap brown sugar for white in this recipe as well as in any other. But the whole point is that these are the genuine ingredients that do the trick!

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RECIPE AND INGREDIENTS RECIPE FOR 8 TEA CAKES PER 50 G CARROT TEA CAKE BATTER total weight 437 g (see page 246) CHANTILLY VANILLA CREAM FOR DECORATION total weight 383 g 60 g milk 25 g sugar 1 vanilla pod 80 g mascarpone 190 g cream 28 g gelatin mixture (4 g gelatin + 24 g water)

Add vanilla and sugar to milk. Bring to a boil. Pour into gelatin mixture. Add mascarpone. Mix. Add chilled cream. Fridge the cream overnight. Whip the next day.

CARAMELIZED WALNUT total weight of nuts 80 g 100 g water 110 g sugar 20 g trimoline 80 g walnut

Combine sugar and water to cook syrup. Put chopped walnut into the hot syrup. Let it set for 30 minutes. Bake in the oven at 160°C until golden color for about 7-10 minutes.

CHOCOLATE WALNUT GLAZE total weight 560 g 350 g chocolate Dulcey 32% 35 g scentless oil 175 g cramelized walnut cocoa butter depending on glaze thickness

Melt chocolate to 45°C. Add the oil and caramelized walnut. Use glaze at 30°C. Add a little more cocoa butter to the glaze if needed to make it runnier.

CARAMELIZED CARROT FOR DECORATION 150 g sugar 150 g water 10 g trimoline ½ carrot

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Combine sugar and water in a saucepan to cook syrup. Slice the carrot with a vegetable peeler. Boil in the hot syrup for 5 minutes. Set aside for 30 minutes. Place in the oven to dry at 130°C for about 10 minutes.

GLAZED CARROT TEA CAKE

Step 1 Butter cake molds, then flour them. Prepare batter for the cake. Use a scale to divide the batter to fill the molds 2/3 full. Bake the cakes until doneness for about 20-30 minutes depending on mold size at 160°C. Test the cakes with a wooden skewer. Transfer the cakes to a wire rack to cool. Wrap the chilled cakes with plastic and fridge. The tea cakes can be stored in the fridge up to 7 days.

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Tip. Have got inspiration to make the tea cake texture crispy? Follow the instructions of streusel making used in Blackcurrant muffin recipe. Crispy streusel in carrot cake works towards creating flavor excellence of the cake.

THE ART OF ELEGANT BAKING

Tip. Walnut toasting changes the flavor of the nuts into deep and fragrant. That is why it makes sense to toast it in the oven at 160°C for about 12 minutes until goldish.

Tip. If needed you can change butter to olive oil in this recipe. The texture and flavor will be slightly different.

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GLAZED CARROT TEA CAKE

Step 2 To cook glaze, caramelize chopped walnut. Cook the glaze. Combine nuts and glaze. Arrange the chilled tea cakes on a wire rack. Glaze them. Let harden.

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Tip. If the glaze is thick, add a little melted cocoa butter. You can use Gourmand glaze recipe with other nuts or pistachios as well as with any of the three kinds of chocolate – white, milk and dark – in the same ratio as the recipe says.

THE ART OF ELEGANT BAKING

Step 3 Caramelize carrot for decoration. Let it drain, then dry it in the oven. Store in an airtight container. Step 4 Whip Chantilly cream. With a pastry bag and a tip, pipe the cream into the top of the carrot cake. Place the caramelized carrot.

Tip. Whipped chantilly cream can be stored in the fridge for another use. For this, stir the cream with a spatula until smooth. If it is overwhipped, add a little milk and stir with a spatula.

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TART TATIN C A R A M E L

APPLE PIE The Tatin sisters’ apple pie that became the classic due to a mistake – once the sisters turned typical apple pie upside down by topping the apples with pastry. This is how the Tart Tatin was born and has been world-known since XIX century. It is combination of two textures: soft apples caramelized in vanilla and crisp puff pastry. In this recipe I share with you the technique of making right and beautiful puff pastry basket.

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RECIPE AND INGREDIENTS RECIPE FOR THREE 16 CM DIAMETER TARTS NON-YEASTED PUFF PASTRY total weight 1 419 g (see pages 238-241) NEUTRAL GLAZE total weight 305 g (see page 249) ALMOND CREAM total weight 400 g 100 g softened butter 100 g almond powder 100 g sugar 100 g eggs

In a mixer fitted with the paddle attachment combine wellsoftened butter, almond powder and sugar. Add eggs heated to 40°C in small portions. Add warm liquor. Stir the cream for another few minutes without letting it get whipped. Pipe the cream into basket 2/3 full. Bake at 160°C until light brown color.

APPLES IN CARAMEL total weight около 1 200 g 150 g sugar 50 g water 5 Granny Smith apples

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Cook the caramel until saturated caramel color. Pour it into silicone molds. Arrange apples as shown in the picture. Cover the molds with foil. Seal. Bake at 120°C for about 45 minutes, then freeze.

TART TATIN CARAMEL APPLE PIE

Step 1 Prepare puff pastry. Roll the dough to 3 mm thick. Fit it into a 16 cm diameter tart molds. Poke the dough with a fork. Set aside to dry for about 6 hours. Bake the dough with any kind of load at 180°C for 20 minutes. Remove the load. Bake at 170°C for another 15 minutes.

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Step 2 Make almond cream. Without removing the baked puff pastry basket from the ring, fill it 3/4 full with almond cream. Bake about 15 minutes at 160°C. Tip. To make almond cream texture creamy, whip it in a mixer fitted with the paddle attachement on medium speed for at least 5 minutes until the cream is beautifully white.

THE ART OF ELEGANT BAKING

Step 3 Pour about 50 g of caramel into a 15 cm diameter silicone mold. Layer with apples sliced with a mandolin slicer as shown in the photo. Cover with foil. Seal the foil so that it cannot change the position while baking. Bake at 120°C for about 45-60 minutes. Then freeze.

Step 4 Remove the caramelized apples from the freezer. Cover with neutral gel or apricot jam heated with a little water. Step 5 Whip Chantilly cream. Using a pastry bag fitted with the star tip pipe whipped Chantilly onto Tart Tatin.

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T A R T L E T WITH COCONUT M A N G O A N D

PASSION FRUIT The interplay of tender mango and acid bites of passion fruit results in delicate flavor and natural bright yellow color. In the recipe, besides stunning mango and passion fruit cremeux texture, you'll saisfy your taste buds with delicious glaze made of these two. Try the cake slightly chilled.

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RECIPE AND INGREDIENTS RECIPE FOR 12 TARTLETS DIAMETER 75 MM SHORTCRUST PASTRY total weight 520 g (see pages 234-237) EXOTIC CREMEUX total weight 469 g 105 g passion fruit puree 35 g mango puree ½ vanilla pod 105 g eggs 105 g sugar 105 g butter 14 g gelatin mixture (2 g gelatin + 12 g water)

In a bowl whisk together eggs and sugar. In a pan heat mango and passion fruit puree with vanilla to 80°C. Pour ½ of it into egg mixture. Stir. Pour it all back into a pan. Bring to a boil, stirring constantly with a silicone spatula. Remove from heat. Add gelatin mixture. Mix until homogenous. Cool to 40°C. Add butter at room temperature. Pulse with a hand blender. Pour into tartlet molds. Freeze.

МИРЛИТОН total weight 235 g 70 g powdered sugar 65 g almond powder 50 g egg whites ½ vanilla pod 50 g melted butter 1 brunoise mango

With a spatula stir together egg whites, powdered sugar, vanilla and almond powder. Add hot butter. Stir until homogeneous. Pipe to fit 15 g of the mixture into each tartlet basket. Add brunoise mango. Bake tartlets at 160°C for 15 minutes.

MANGO AND PASSION FRUIT GLAZE total weight 745 g 50 g passion fruit puree 345 g mango puree 165 g water 90 g sugar A 15 g sugar B 10 g pectin NH 70 g gelatin mixture (10 gelatin + 60 g water)

Mix together puree, sugar A and water. Add pectin NH combined with 15 g of sugar B. Bring to a boil. Let it boil for 1 minute. Remove from heat. Add the gelatin mixture. Age the glaze overnight. Then bring it to 25°C before using. Stir with a spatula until homogenous. It is not needed to pulse the glaze.

SYRUP 30 B total weight 230 g 100 g water 130 g sugar

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In a pot bring water and sugar to boil. Simmer for 1 minute.

TARTLET WITH COCONUT, MANGO AND PASSION FRUIT

Step 1 Cook mango and passion fruit puree glaze. Set aside overnight for the gelatin to thick. Tip. Always let glaze and all the mixtures containing gelatin thick in the fridge for 24 hours. If you use medium quality gelatin, it takes even more time to thick – up to 48 hours.

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Step 2 Make coconut swirls with a peeler. Place them into hot syrup 30 B. Let coconut soak the syrup for about 30 minutes. Dry the coconut swirls in the oven at 50°C for a few hours or in a vegetable and fruit dryer. Or take fresh coconut chips for immediate serving.

THE ART OF ELEGANT BAKING

Step 3 Prepare shortcrust pastry. Roll the dough to 2 mm thick. Fit it into 7 mm diameter tartlet molds*. Poke the dough with a fork. Then set it aside for a few hours. Bake the tartlets until doneness at 160°C for about 10-12 minutes.

Step 4 Prepare Mirliton. Pipe Mirliton into the crust – 15 g into one tartlet or 2/3 full. Then put mango cubes. Bake for about 15 minutes at 160°C until light brown color. Cool.

* Matfer tartlet molds; code 371754, diameter –75 mm, height – 16 mm. 79

TARTLET WITH COCONUT, MANGO AND PASSION FRUIT

Step 5 Prepare exotic fruit cremeux. Pipe into silicone semispherical molds* 6 cm in diameter and with a flat top. Then freeze. Step 6 Prepare coconut swirls. For this, let them soak in the 30 B syrup for half an hour. Dry in the oven at 50°C for 2 hours.

* Pomponnettes Silikomart SF053 silicon molds; diameter – 60 mm, height – 20 mm. 80

Step 7 Heat a small amount of glaze. Mix with passion fruit seeds. Using a pastry bag pipe the glaze with passion fruit seeds in a thin layer onto the Mirliton top.

THE ART OF ELEGANT BAKING

Step 8 Heat the glaze to 25°C. Glaze the frozen cremeux semispheres.

Step 9 Top the tartalet with glazed cremeux. Decorate with coconut swirls.

Tip. You can freeze glaze and cremeux separately. But you should not freeze glazed products.

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C A S S I S T A R T L E T W I T H T E A

CREME BRULEE Whipped cream and fruit puree mousses with a small amount of sugar (in this recipe there is only 8% of it) relive childhood tastes of milkshake. Cold with fluffy cloud-like whipped cream, tea flavored and pleasantly acid black currant – this flavor is among my favorites. Its delicate blackcurrant essence is not hidden behind gummy and dense glazes. Transparent layer of neutral gel serves to seduce.

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RECIPE AND INGREDIENTS RECIPE FOR 12 TARTLETS DIAMETER 70 MM ALMOND SHORTCRUST PASTRY total weight 520 g (see pages 234-237) VANILLA PASTRY CREAM total weight 252 g (see page 247) SWISS MERINGUE total weight 300 g (see page 249) NEUTRAL GLAZE total weight 305 g (see page 249) BLACKCURRANT ALMOND CREAM total weight 208 g 50 g softened butter 50 g almond powder 50 g sugar 50 g eggs 8 g Crème de cassis liquor frozen blackcurrant as much as needed

In a mixer fitted with the paddle attachment combine softened butter, almond powder and sugar. Add eggs heated to 40°C in small portions. Add warm liquor. Mix the cream for a few more minutes without letting get whipped. Pipe to fit 25 g of cream into each tartlet. Top with a few blackcurrants. Bake at 160°C until light blown color.

TEA CREME BRULEE total weight 300 g 3 g Earl Grey tea 225 g cream 35% 45 g yolks 25 g sugar 2 g pectin X58

Bring cream with tea to a boil. Let infuse under plastic for 30 minutes. Drain, add the cream to adjust to the initial weight. Whip together yolks and sugar previously combined with pectin until white. Add tea-infused cream. Cook in a pan up to 80°C stirring constantly. Pour into a 3 cm diameter semispherical mold. Freeze.

BLACKCURRANT MOUSSE total weight 585 g 200 g blackcurrant puree 30 g sugar 65 g gelatin mixture (9 g gelatin + 56 g water) 20 g Crème de cassis liquor 270 g cream 35%

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Heat ½ of the black currant puree and sugar to 50°C. Add melted gelatin mixture, the remaining puree and liquor. Once the mixture is 30°C, add whipped cream in two additons. Stir with a spatula until homogeneous. Place into 5 cm diameter silicone molds.

CASSIS TARTLET WITH TEA CREME BRULEE

Step 1 Prepare shortcrust pastry. Roll the dough to 2 mm thick. Cut out 10,5 cm diameter circles. Fit into 7 cm diameter tartlet mold*. Let it dry for a few hours. Bake tartlets until saturated sand color at 160°C for about 10 minutes.

* Pavoni perforated tartlet mold; code XF7020, diameter – 70 mm 86

Tip. To get beautiful and shiny tartlet walls, spray baked crust with a mixture at a ratio of one part cream to 4 parts yolks using a flower sprayer. Bake for 2 minutes at 160°C.

THE ART OF ELEGANT BAKING

Step 2 Prepare almond cream. Fit 25 g of cream into each baked tartlet. Put black currant. Bake at 160°C about 10 minutes until light golden color. Tip. It is very important that baked almond cream not be hard. The cream should be soft otherwise it will be overdried once you cool it.

Step 3 Prepare tea crème brulee. Pour into 3 cm hemispheres**. Then freeze. Tip. Let fragrant additives infuse in the fridge with cream for about 12 hours. Cold infusions always have delicate flavor notes.

** Silikomart SF006 silicon semisphererical mold; diameter – 30 mm 87

CASSIS TARTLET WITH TEA CREME BRULEE

Step 4 Prepare blackcurrant mousse. Then pipe it into 5 cm diameter silicone semispheres*. Put frozen crème brulee into the blackcurrant mousse. Freeze.

* Silikomart SF004 silicon semispherical mold; diameter – 50 mm 88

Step 5 Prepare vanilla pastry cream. Fridge it for at least 12 hours. Whisk the pastry cream until stiff consistency. Pipe onto the top of tartlet baked with almond cream.

THE ART OF ELEGANT BAKING

Step 6 Bring the neutral glaze to a boil. Add water, about 10% of the neutral glaze total weight. With a compressor and a food spray gun, coat the wellfrozen blackcurrant mousse with a thin layer of neutral glaze. You can also pour tartlets with the neutral glaze. In this case the temperature of the neutral glaze should not climb above 60°C. To-becoated bases should be frozen well at a temperature below -25°C.

Step 7 Top the pastry cream with a tea crème brulee currant hemisphere. Decorate with meringue. Tip. Meringue cannot be fridged for more than a few hours. Meringue-decorated products are served immediately.

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CHOCOLATE

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WITH PRALINE Before you start the cooking process, a boat-shaped mold will make you feel that sense of movement that is surely my thing. All that is left to do is hoist the sails and flavor them! Fragrant shortcrust, whipped chocolate Сhantilly, runny coriander praline and soft hazelnut frangipane. Homely flavors of nut, chocolate and shortcrust in so exquisite serving. Let's try!

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RECIPE AND INGREDIENTS RECIPE FOR 12 BOAT MOLDS SHORTCRUST PASTRY total weight 520 g (see pages 234-237) RUM FLAVORED ALMOND CREAM total weight 225 g 55 g softened butter 55 g almond powder 55 g sugar 55 g eggs 5 g dark rum

In a mixer fitted with the paddle attachment whip together softened butter, almond flour and sugar. Add eggs heated to 40°C in small portions. Add rum at room temperature. Stir the cream for another few minutes, without letting it get whipped. Set aside before assembling.

PRALINE WITH SUNFLOWER SEEDS total weight 172 g 100 g sunflower seeds, shelled and toasted 50 g sugar 20 g water 2 g coriander seeds 1 tablespoon grape seed oil

Toast seeds in the oven at 160°C for 15 minutes. Cook caramel with sugar and water until deep caramel color. Spread out the seeds on a parchment paper. Pour the caramel over them. Add coriander seeds. Not all seeds will be coated with caramel. Cool. Process in a mixer fitted with the blade attachment until pastelike texture. Add one tablespoon of grape seed oil. Process again until homogeneous.

CREAM PRALINE WITH SUNFLOWER SEEDS total weight 150 g 100 g sunflower seed praline 50 g cream

Fold the cream in praline in small portions stirring. Keep stirring until homogenous.

CHOCOLATE CHANTILLY total weight 725 g 600 g cream 35 g gelatin mixture (5 g gelatin + 30 g water) 90 g dark chocolate Araguani 72%

Bring to a boil 1/3 of cream, pour into gelatin mixture and chocolate. Pulse with a hand blender until homogenous. Add cold cream. Repeat pulsing. Cover the mixture with plastic, pressing it directly on the surface. Fridge overnight. Whip the next day.

SUGAR-COATED SUNFLOWER SEEDS FOR DECORATION total weight 133 g 20 g water 50 g sugar 60 g sunflower seeds, shelled and toasted 3 g salt

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In a pan combine water and sugar to cook syrup. Bring the syrup to 110°C. Add toasted seeds, then add salt. Stir until sunflower seeds are sugar-coated.

CHOCOLATE BOAT WITH PRALINE

Step 1 Prepare chocolate Chantilly. Age in the fridge overnight, for at least 12 hours. Tip. The chantilly cream can be whipped earlier than in 12 hours. But in this case it cannot keep shape that well. To get a great result, think through each step in the recipe and arrange the cooking process in advance.

* Matfer boat shape tartlet molds; code 330606, length – 12 cm. 94

Step 2 Prepare shortcrust pastry. Roll the dough to 2 mm thick and fit into tartlet molds*. Poke the bottom with a fork. Set aside to dry for about 2 hours at about 22°C. Bake for about 10 minutes at 160°C.

THE ART OF ELEGANT BAKING

Step 3 Prepare almond cream. Transfer it to a pastry bag. Pipe the cream into baked and cooled tartlet baskets to fill them 2/3 full. Bake for about 7 minutes until light golden color at 160°C.

Baked components (almond cream, shortbread crust, sponge cake) are what the perfect tartlet is about – the more you have them in a ratio to cream the more delicious it is. Ratio of 70% baked part to 30% cream is considered to be almost perfect.

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CHOCOLATE BOAT WITH PRALINE

Step 4 Prepare cream praline with seeds and coriander. Tip. The recipe of creamy praline matches any kind of praline. For example, hazelnut or almond praline also ensures that nutty flavor and shiny texture. Keep in mind that the ratio of sugar to sunflower seeds in the praline recipe is 1:2 – this makes it not so sweet as classic praline with the ratio of one part sugar to one part nut.

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Step 5 Coat the seeds with sugar for decoration. Tip. You can use the same recipe to coat hazelnut, almond, pistachio with sugar.

THE ART OF ELEGANT BAKING

Step 6 Whip Chantilly to soft peaks. Using a pastry bag fitted with the star tip pipe chocolate Chantilly "lion paws" onto cooled almond cream. Pipe cream praline into the center of tartlets. Layer again with chocolate chantilly. Decorate with sugar-coated seeds.

Tip. Pay close attention to cream whipping. Whip chocolate Chantilly in a cold bowl on high speed and in a cold room. The cream can be kept for another use. For this, add a small amount of cream. Stir. Re-whisk if nedeed.

Tip. Pay close attention to the fact that chocolate cream gets whipped fast. Keep an eye on it while whipping.

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T A R T L E T WITH CHERRY

C O N F I T The process of assembling the tartlet asks a good while. But the confection is truly worth it. Transparent elastic cherries, whipped cream flavored with salty Philadelphia cheese, fragrant cookies, crunchy almond ring and pistachio frangipane… Make your tartlet fancier and more elegant by piping Chantilly cream “necklace” without leaving empty spaces between the beads.

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RECIPE AND INGREDIENTS RECIPE FOR 12 TARTLETS DIAMETER 8 CM SHORTCRUST PASTRY total weight 472 g (see pages 234-237) CHERRY CONFIT total weight 425 g (see page 248) PISTACHIO FRANGIPANE total weight 235 g 60 g softened butter 60 g eggs 60 g almond powder 35 g sugar 20 g pistachio paste

In a mixer fitted with the paddle attachment mix together softened butter, almond flour and sugar. Add eggs heated to 40°C in small portions. In a small bowl mix together pistachio paste and a small amount of almond cream. Put to the mixer bowl with almond cream. Stir the cream for another few minutes without letting get whipped.

CHERRY JELLY total weight 178 g 150 g cherry confit juice 28 g gelatin mixture (4 g gelatin + 24 g water)

Melt gelatin mixture to 30°C. Then add cherry confit juice.

ALMOND CRISPY ROUND total weight 264 g 192 g flaked almonds 24 g egg whites 48 g sugar

Preheat oven to 160°C. Butter 75 diameter tart rings. Mix together flaked almonds and sugar. Add egg whites. Stir. Fit 22 g of the mixture into each ring. Spread it evenly. Bake at 160°C for 18 minutes until deep golden color.

PHILADELPHIA CHANTILLY CREAM total weight 850 g 60 g milk 105 g cream 35% 21 g gelatin mixture (3 g gelatin + 18 g water) 53 g white chocolate Ivoire 35% 245 g Philadelphia cream cheese

Bring milk and cream to a boil. Add melted gelatin mixture, pour into slightly melted chocolate. Fold in Philadelphia cream cheese. Pulse with a hand blender. Age in the fridge for 12 hours. Whip the cream.

FOR DECORATION 150 g white chocolate, yellow and green food coloring for chocolate

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TARTLET WITH CHERRY CONFIT

Step 1 Prepare chocolate decoration. Melt cocoa butter and chocolate. Add yellow food coloring and a little green food coloring. Pulse with a hand blender. Temper. Spread out a thin layer of bright green chocolate on a guitar sheet. Let the chocolate harden slightly.

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Cut out 9 cm high triangles with 1,5 cm base. Wrap around a pipe 3.5 cm in diameter. Temper white chocolate to make chocolate rounds – bring it to 29°C. Spread out on a guitar sheet. Let the chocolate harden. Cut out 4 cm circles. Work on cold tabletop in a room at a temperature below 22°C.

THE ART OF ELEGANT BAKING

Step 2 Prepare cherry confit. Let infuse in syrup overnight.

Step 4 Prepare crispy almond rounds. Let to set in a warm dry place well-protected from humidity.

Step 3 Prepare Chantilly cream with Philadelphia cheese. Fridge for a few hours or overnight.

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TARTLET WITH CHERRY CONFIT

Step 5 Prepare shortcrust pastry. Roll the dough to 2 mm. Cut out 10,5 cm diameter circles for 8 cm diameter tartlets*. Fit the dough into tartlet molds. Poke with a fork. Let dry at about 22°C for a few hours. Preheat oven to 160°C. Bake the tartlet bases until doneness for about 10 minutes.

* Gobel tartlet molds; code 2123, diameter – 80 mm, height – 12 mm 104

Step 6 Cool the tartlet bases. With a pastry bag pipe pistachio almond cream into tartlets. Place the halves of cherry confit. Bake for about 6 minutes at 160°C. Almond cream have to remain soft after baking. Cool.

THE ART OF ELEGANT BAKING

Step 7 Pour cherry jelly onto frangipane. Let freeze.

Step 8 Whip Chantilly cold cream on high speed until soft peaks. With a pastry bag fitted with a 10 mm tip, pipe the cream. Put cherry confit into it. Sprinkle the cream top with chopped pistachios. Put baked almond round. Pipe the cream. Place the chocolate decoration. Garnish with pieces of food golden leaves.

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MILLEFEUILLE WITH PRALINE AND

CARAMEL Millefeuille with a praline and caramel runny filling continues to astonish and seduce with its textures while tasting. Sunflower seeds toasted in syrup serve not only as an elegant decoration, but for the high fat content, they ensure pleasant afterglow.

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RECIPE AND INGREDIENTS RECIPE FOR 12 TARTLETS 8 CM DIAMETER NON-YEASTED PUFF PASTRY total weight 1 419 g (see pages 238-241) VANILLA PASTRY CREAM total weight 990 g (see page 247) CREAM CARAMEL total weight 501 g (see page 248) SUNFLOWER SEED PRALINE total weight 172 g 100 g sunflower seeds, shelled and toasted 50 g sugar 20 g water 2 g coriander seeds 1 tablespoon grapeseed oil

Toast seeds in the oven at 160°C for 15 minutes. Cook caramel with sugar and water until deep caramel color. Spread the seeds on a parchment paper. Pour the caramel onto them. Add coriander seeds. The caramel will coat ½ of the seeds. Cool. In a mixer fitted with the blade attachment whip until paste-like texture. Add one tablespoon of grape seed oil. Process until homogeneous.

CREAM PRALINE total weight 225 g 150 g praline 75 g cream 35%

Add cream at room temperature to praline in small additions. Stir until homogenous.

CARAMELIZED SUNFLOWER SEEDS FOR DECORATION total weight семечек 120 g 100 g water 110 g sugar 20 g trimoline 120 g sunflower seeds golden powder

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Combine sugar, water and trimoline to cook the syrup. Pour the syrup onto the seeds. Let set for 30 minutes. Drain the syrup. Toast the seeds in the oven at 160°C until golden color. Brush caramelized sunflower seed décor with powdered gold.

MILLEFEUILLE WITH PRALINE AND CARAMEL

Step 1 Prepare pastry cream. Age in the fridge for 12 hours. It’s during this time that the cream will aquire the texture that is easy to whip and stiff to pipe out.

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Step 2 Prepare insideout puff pastry. Roll the dough to 2 mm thick. Freeze slightly. Cut out 8 cm circles. Transfer to a parchment paper. Let harden for 4-5 hours at a temperature below 22°C. Cover with a parchment paper and freeze. Bake the dough between two baking sheets at 180°C for about 25 minutes until saturated golden.

THE ART OF ELEGANT BAKING

Step 3 Sprinkle baked dough with powdered sugar. Melt the powdered sugar until it turns into caramel with a blow dryer or in the oven at 230°C.

Step 4 Caramelize sunflower seeds for decoration. Let set in a dry warm place, well-protected from humidity. Tip. Following this recipe, you can caramelize chopped hazelnut, flaked almonds or almond cubes.

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MILLEFEUILLE WITH PRALINE AND CARAMEL

Step 5 Cook salted caramel. Transfer the caramel to a pastry bag. Step 6 Cook praline. Transfer the praline to a pastry bag.

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Step 7 Whip pastry cream. With a pastry bag fitted with a 10 mm tip holding a bag at an angle pipe cream beads around the edge of the puff pastry product. Pipe salted caramel into the centre.

THE ART OF ELEGANT BAKING

Step 8 Top with the second layer of puff pastry. Pipe the cream as shown in the photo. Center with sunflower seed praline.

Step 9 Top with caramelized puff pastry. Fix the caramelized sunflower seed décor with glucose, slightly brushed with powdered gold.

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BOURDALOUE P E A R A N D R A S P B E R R Y CHOCOLATE T A R T The idea of poaching pear in raspberry juice seduced me with its sensual appearance. The second stage of impressions is tasting. Raspberry saturated pear is that rare occasion when there is no need in adding spices. The tartlet is filled with textures with a light sweet bite and fragrance of chocolate shortbread, pears, raspberries and chocolate frangipane. If you don't have triangle mold, not a big deal! Round mold is also a good option to bake the tartlet in.

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RECIPE AND INGREDIENTS RECIPE FOR 12 TRIANGLE TARTLETS CHOCOLATE SHORTCRUST PASTRY total weight 770 g (see page 246) NEUTRAL GLAZE total weight 305 g (see page 249) PEAR IN RASPBERRY SYRUP 12 halves of pears 1 500 g raspberry 300 g sugar 300 g water 6 hard pears

Combine sugar and raspberry sugar to raspberry. Set aside for 1 hour. Then add water. Bring to a boil. Boil for 2 minutes until the sugar is dissolved. Peel the pears with a peeler. To make pear smooth scrub it with a sponge’s rough side. Cut the pears into halves and core them. Dip the pears into raspberry syrup. Cook until doneness depending on the pear variety for about 15 minutes covered with a parchment paper circle with a hole in the center.

CHOCOLATE ALMOND CREAM total weight 476 g 120 g sugar 90 g almond powder 22 g cоcoa powder 4 g starch 100 g softened butter 20 g cream 35 % 120 eggs

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In a mixer fitted with the paddle attachment mix dry ingredients. Add softened butter. Heat cream and eggs to 40°C. Add them to the main mixture keeping stirring. Mix until homogeneous without letting it get whipped.

BOURDALOUE CHOCOLATE TART

Step 1 Prepare chocolate shortcrust pastry. Fridge it overnight. Roll the dough to 2 mm thick. Freeze slightly to cut out bases for triangle tartlets. Use a template. Fit the dough into tartlet molds *. Cool it for about 2 hours.

* Mallard Ferrier perforated triangle ring; code 06492, length – 120 mm, width – 105 mm, height – 20 mm. 118

Tip. Besides the bases for tart and tartlet, this chocolate dough recipe can be grated for a crispy layer, for Rocher bonbon. Use it also as a thin base to put confection or decoration on.

THE ART OF ELEGANT BAKING

Step 2 Prepare raspberry syrup. Tip. A lot of raspberries are needed to make nicely raspberry colored syrup. Strain the syrup that remained after cooking pears and serve it as compote. Don't cook pears in the same syrup twice.

Step 3 Cook pears in raspberry syrup. For this, peel pears. Scrub the peeled pear with a sponge’s rough side to make it smooth. Cut the pear into halves. Core them with a Parisian spoon.

Tip. To make pear color saturated do not swap raspberry for wine.

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Step 4 Put the pear halves into cooked raspberry syrup. To dip pears into the syrup fully and make them homogeneously colored, cover them with a parchment paper circle equal in diameter with the pan. Make a hole in the center of the paper to release steam. Let the pears boil for about 15 minutes. The pears should be cooked, but still pretty hard. Let the pears infuse in the raspberry syrup for 12 hours in the fridge without removing the parchment paper.

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Step 5 Bake tartlets for about 12 minutes at 160°C.

THE ART OF ELEGANT BAKING

Step 6 Prepare chocolate almond cream. Pipe the cream to fill the tartlet 1/3 full. Wipe halves of pear. Cut the pear into thin slices as shown in the photo. Place them into the basket with chocolate almond cream. Bake tartlets with a pear at 160°C for about 15 minutes. You will notice that after baking pear acquires more saturated and deep raspberry color.

Step 7 Cool baked tartlets. Brush the pears with nappage. Sprinkle the edges of tartlets with powdered sugar. Serve tartlets on the day they were cooked.

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R O C H E R BONBONS WITH COOKIES AND RAISINS Thin chocolate coat with cocoa butter makes Rocher bonbons semi-transparent and seductive. Their taste features thoroughly baked shortcrust, toasted flaked almonds, rum-soaked raisins, candied fruits, sunflower seeds. Put together the palette of flavors and textures with chocolate you like – dark, milk or white.

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RECIPE AND INGREDIENTS RECIPE FOR 22 BONBONS ROCHER BONBON MIXTURE total weight 675 g 250 g dark chocolate Alpaco 66% (milk chocolate Tanariva 33%, white chocolate Ivoire 35%) 25 g cocoa butter 225 g toasted flaked almonds 50 g grated shortcrust 75 g candied orange peel 25 g caramelized sunflower seeds 25 g small raisins, infused in rum

Heat dark chocolate to 31°C. If you use milk chocolate heat it to 30°C, white chocolate – to 29°C. Add melted cocoa butter. Add all the ingredients to the chocolate mixture. Stir so that each ingredient is coated with chocolate. Put into shape as shown in the photo.

SHORTBREAD total weight 100 g Grate well chilled shortcrust pastry. Bake for about 6-7 minutes at 160°C.

CARAMELIZED SUNFLOWER SEEDS total weight семечек 120 g 100 g water 110 g sugar 20 g trimoline 120 g sunflower seeds

In a pan combine sugar, water and trimoline to cook syrup. Add syrup to the seeds. Let infuse for 30 minutes. Drain off the syrup. Toast sunflower seeds at 160°C until goldish.

RAISIN IN RUM total weight 250 g 200 g raisin rum as much as needed

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Add warm water to raisins. Set aside for 30 minutes. Drain off the water. Add rum to raisins so that the raisins are fully covered. Let set for 24 hours or more.

ROCHER BONBONS WITH COOKIES AND RAISINS

Step 1 Soak raisins in warm water for half an hour. Drain off the water. Flood the raisin with rum. Let soak overnight. Tip. Store alcohol-soaked raisins and prune in glass container. You can use them when baking other pastry, say, buns or chocolate bonbons. The longer raisins get soaked with alcohol, the more fragrant they become. Choose soft varieties of raisins – they work the best.

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Step 2 Prepare shortbread dough. Preheat oven to 160°C. Grate well chilled shortcrust pastry on the big holes of a grater. Bake the dough until saturated color. Then cool. Tip. Watch the baking process since a thin layer of dough reaches the doneness quickly. Yet it is important that it acquire fragrancy.

THE ART OF ELEGANT BAKING

Step 3 Toast flaked almonds until goldish, then cool. Step 4 Caramelize sunflower seeds.

Tip. You can use any dried fruits in this recipe. Toasted sesame or walnut, corn flakes, peanuts, your favorite shortbread crumbs.

Tip. Do not use raw sunflower seeds in this recipe as they will turn into flavorless and unnoticeable ingredient.

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Step 5 Melt cocoa butter to 40°C. Heat the chocolate you chose in the microwave oven or over water bath without reaching temperature over 29°C for white chocolate, 30°C – for milk chocolate and 31°C – for dark. Add cocoa butter to chocolate. Work with chocolate in a room at a temperature below 22°C.

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Tip. Mind the fact that chocolate hardens quickly. Take a blow dryer to occasionally warm the chocolate. But stay focused not to overheat the chocolate – its temperature should not climb over 32°C otherwise it will lose the property to harden. Tip. Cocoa butter in this recipe serves to make the chocolate runny and transparent to coat the bonbons thinly.

THE ART OF ELEGANT BAKING

Step 6 In a bowl combine all dry ingredients: candied orange peel, sunflower seeds, flaked almonds petals, shortbread crust. Add chocolate and cocoa butter. Mix all the ingredients. Wish a tablespoon drop the chocolate mixture on parchment as shown in the photo. If the mixture in the bowl begins to harden, warm it slightly with a blow dryer. Stir again. Let the bonbons harden in a cool place at a temperature below 22°C, but do not put them in the fridge.

Tip. Store bonbons in a cool place, but not in the fridge to prevent condensation from forming.

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T A R T L E T WITH CHOCOLATE

S A U C E The combination of crunchy shortbread with soft spongecake baked in chocolate sauce will sink in your memory forever. Tartlets and tarts are about letting their appearance, fragrance and taste speak for themselves. They are always served immediately, that’s why they are among my most beloved confections. This tartlet requires baking shortbread triangular crust and sponge cake separately. The next step is to fit the sponge cake into the shortbread basket, then flood it with chocolate sauce and bake together again. The final touch is ganache glazing. Believe me the tartlet is a chocolate knockout!

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RECIPE AND INGREDIENTS RECIPE FOR 12 TRIANGLE TARTLETS SHORTCRUST PASTRY total weight 770 g (see page 234) CHANTILLY VANILLA CREAM total weight 383 g (see page 246) JOCONDE CHOCOLATE SPONGE CAKE total weight 610 g 85 g eggs 85 g yolks 70 g sugar A 45 g all-purpose flour 30 g cocoa 70 g almond powder 130 g egg whites 50 g sugar B 45 g butter

Whip together eggs, yolks and sugar until the mixture is frothy. It is preferable to heat the mixture over a water bath or whip them with a mixer induction on. Add sieved flour, cocoa and almond powder. Whip egg whites with sugar B. Add into the egg mixture. Stir until homogeneous. Add hot melted butter. Stir again. Bake for about 8 minutes on a 40 x 30 baking sheet at 180°C.

CHOCOLATE CREAM FOR BAKING total weight 545 g 75 g eggs 20 yolks 50 g sugar 225 g cream 35% 40 g trimoline 100 g dark chocolate 66 % Caraibe 35 g butter

Whisk together eggs, yolks, sugar until white. Bring cream with trimoline to a boil. Pour into the the egg mixture. Bring it to 70°C stirring constantly. Pour onto chopped chocolate. Mix. Add butter. Pulse with a hand blender. Set aside the mixture for a few minutes until the froth comes off. Fill the tartlets ¾ full. Bake for 7 minutes at 160°C.

CHOCOLATE GLAZE FOR TARTS total weight 194 g 60 g cream 12 g inverted sugar 70 g dark chocolate 12 g butter 40 g syrup (Syrup: 100 g water + 120 g sugar)

DARK CHOCOLATE FOR DECORATION 150 g dark chocolate 66 % Caraibe

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Bring cream with trimoline to a boil. Pour the mixture into chopped chocolate. Then add butter and syrup. Stir until homogeneous.

TRIANGLE TARTLET WITH CHOCOLATE SAUCE

Step 1 Prepare shortcrust pastry. Fridge it overnight. Roll the dough to 2 mm thick. Cover with plastic. Fridge the dough for a few hours. Tip. You can roll the dough into needed size and store raw tartlets in the freezer. In this case, it takes about one hour to bake them.

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Step 2 Prepare Joconde chocolate sponge cake. Cool it completely. Cut out triangles matching to the mold with crust in it. Freeze before assembling to prevent from drying.

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Step 3 Cut out pieces for tartlets from a slightly frozen dough. For this, use a template. Fit the dough into buttered tartlet molds*. Let it dry in molds for several hours in a room with a temperature about 22°C.

Bake tartlet bases at 160°C until they are thoroughly baked. If you bake tartlets on Silpane baking mat, there is no need in poking the bottom with a fork. In case of baking on a parchment paper, poke the bottom with a fork.

* Mallard Ferrier triangle perforated tart ring; code 06492, length – 120 mm, width – 105 mm, height – 20 mm. 135

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Step 4 In case the tartlet bases were poked with a fork, brush them with yolks combined with milk to fill the holes. Bake in the oven for 2 minutes at 160°C.

Step 5 Prepare chocolate sauce. Fit the sponge cake into the tartlet baked bases. Pour with chocolate sauce leaving space for glaze. Bake in stainless molds for 6 minutes at 160°C. Step 6 Prepare glaze. Pour the hot glaze onto the tartlets. Let the glaze thicken.

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Step 7 For decoration, heat dark chocolate, not reaching a temperature over 31°C. Spread thinly on a cold marble surface. Push a spatula forward to make curls from a slightly hardened chocolate. Let them harden at a temperature below 22°C.

Step 8 Whip chantilly vanilla cream. With a pastry bag fitted with a 12 mm plain tip pipe a cream ball onto a tartlet. Decorate with a chocolate curl. Sprinkle with cocoa powder. Tip. If you cannot find the mold that is used in this recipe, it’s not a big deal. Feel free to take molds of different diameter.

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Wild pecan trees grow along areas watered by the Mississippi River, in Louisiana. Molasses, a byproduct of the sugar-making process, is in abundance as well there. These circumstances resulted in pecan tart appearing – an American gastronomical blockbuster. Chocolate master Frank Haasnoot added almond Joconde sponge cake to the classic recipe, arranged nuts in concentric circles and that made the tart play out in fresh colors. For this book I opted for chocolate sponge cake pecan tart. And which one do you like better?

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RECIPE AND INGREDIENTS RECIPE FOR 12 TARTS DIAMETER 18 CM SHORTCRUST PASTRY total weight 520 g (see pages 234-237) NEUTRAL GLAZE total weight 305 g (see page 249) JOCONDE CHOCOLATE SPONGE CAKE total weight 610 g 85 g eggs 85 g yolks 70 g sugar A 45 g all-purpose flour 30 g cocoa 70 g almond powder 130 g egg whites 50 g sugar B 45 g butter

Whip together eggs, yolks and sugar until the mixture is frothy. It is preferable to heat the mixture over a water bath or with a mixer induction on. Add sieved flour, cocoa and almond powder. Whip egg whites with sugar B. Add into the egg mixture. Stir until homogeneous. Add hot melted butter. Stir again. Bake for about 8 minutes on a 40 x 30 baking sheet at 180°C.

BROWN SUGAR SYRUP total weight 642 g 90 g butter 215 g glucose 2 g salt 180 g brown sugar 155 g eggs

Melt butter in a saucepan over low heat. Add glucose, brown sugar, salt. Bring the mixture to 80°C. Once it reaches the temperature remove immediately from heat. Cool to 60°C. Add eggs. Stir until homogeneous.

EGG WASH FOR TART BASE total weight 53 g 40 g yolks 13 g milk

Whisk all the ingredients until homogenous.

PECANS total weight 400 g 400 g pecan

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Put pecans on a baking sheet. Toast in oven for 10 minutes at 160°C.

PECAN TART

Step 1 Prepare shortcrust pastry. Fridge it overnight. Roll the dough to 2 mm thick. Fit it into 18 cm in diameter tartlet pan. Poke the base with a fork. Let chill in a cool place for at least 4 hours.

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Step 2 Bake the baskets at 160°C for about 12 minutes.

THE ART OF ELEGANT BAKING

Step 3 Brush the bottom of the baked crust with egg wash. Bake for another 2 minutes at 160°C to prevent brown sugar sauce from leaking out. Tip. To make the tart interior shiny spray it with egg wash at a ratio 1:4. Bake 2 minutes at 160°C.

Step 4 Prepare sponge cake. Cut out circles matching to the diameter of the tart base. Tip. Sponge cake perfectly keeps its flavors in the freezer. You can store the bases for several months in an airtight container at -25°C.

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PECAN TART

Step 5 Prepare sauce for baking. Beware of the temperature while preparing the sauce. Remove the sauce from heat before it starts boiling.

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Step 6 Fit sponge cake into crust basket. Pour the sauce over the tart up to the brim. Set aside for 10 minutes. Place whole pecans in concentric circles on the top. Pour the sauce over again so that all the pecans are coated. Bake the tart at 160°C for 30 minutes.

THE ART OF ELEGANT BAKING

Step 7 Brush the baked tart with hot neutral glaze. In case the neutral glaze is thick, add up to 10% of water. Serve slightly warm.

Tip. This tart can also be prepared with any sponge cake you like – chocolate or any other. Tip. You can freeze baked, but not nappagecoated tart. Preheat tart in oven at 160°C for about 3 minutes before serving.

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CHEESECAKE Classic cheesecake recipe is pretty straightforward. With particularly creamy Philadelphia cheese, the texture of cheesecake meets your expectations. Fresh berries in any shape or texture – whole or brunoise, pureed or slightly poached, cold or hot, confiture or jam textured – suit perfectly and add elegance, color and flavor contrast to cheesecake. An important detail in dessert-making process is a confection temperature while serving. Cheesecake is not an exception – serve it cold.

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RECIPE AND INGREDIENTS RECIPE FOR ONE 18 CM DIAMETER CHEESECAKE OR TEN 4 CM DIAMETER CHEESECAKES SHORTCRUST PASTRY total weight 520 g (see pages 234-237) CHEESECAKE CRUST total weight 140 g 20 g butter 120 g crust

Crush the crust into crumbs. Mix together with softened butter until incorporated.

CHEESECAKE BATTER total weight 590 g 100 g powdered sugar 35 g yolks 80 g eggs 25 g cream 35 % 20 g all-purpose flour 330 g Philadelphia cream cheese

In a mixer fitted with the paddle attachment mix together cream cheese and powdered sugar. Add yolks and eggs. Add the cream. And then add flour. Pulse with a hand blender. While pulsing the mixture hold a blender at an angle to avoid air-pockets forming on the surface.

STRAWBERRY SAUCE total weight 192 g 150 g strawberry puree 40 g sugar 2 g pectin NH

DECORATION 100 g diced strawberry basilic baby-leaves

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Combine sugar with pectin. Put 150 g of pureed strawberry in a saucepan. Constantly stirring trickle sugar and pectin mixture. Put over heat. Bring to a boil, stirring with a whisk. Keep stirring and let it boil for 2 minutes. Cool and then whisk. The quality and the color of the sauce depends on the color and quality of the strawberry you use.

CHEESECAKE

Step 1 Prepare shortcrust pastry. Roll it to 3 mm thick.

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Step 2 Bake at 160°C until golden color.

THE ART OF ELEGANT BAKING

Step 3 Crush chilled crust into crumbs in a mixer bowl fitted with the blade attachment. Combine the crumbs with softened butter. Place the mixture on the mold bottom in a 4 mm layer and press it with a spoon.

Step 4 Preheat oven to 100°C.

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Step 5 Prepare cheesecake batter. Pour it to come 4,5 cm up sides of the molds. Bake for about 1 hour 15 minutes at 100°C. The center of the baked hot cheesecake is jelly-textured. Mold is 18 cm.

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Step 6 Let baked cheesecake set overnight in a cold place. Tip. The baked cheesecake can be frozen. It can be stored frozen in an airtight container up to 3 months.

THE ART OF ELEGANT BAKING

Step 7 Serve cold topped with strawberry sauce.

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CROISSANT Take a croissant making as a challenge and pastry achievement. It's not a tough task to make a croissant. And yet it is critical to scan the recipe closely and consider every single detail of the process, sequence of steps, the right temperature and time of baking. Get ready to fight for the most delicious croissant ever. Turn on a good mood and go for it!

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RECIPE AND INGREDIENTS RECIPE FOR 30 CROISSANTS YEASTED PUFF PASTRY total weight 2 415 g (see pages 242-245) 500 g French Type 55 flour, protein 13% 500 g all-purpose flour 30 g salt 100 g sugar 15 g inverted sugar (trimoline) 40 g fresh yeast 250 g cooled and diced butter A 280-300 g water 2°C 200 g milk 2°C 500 g butter B

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Put cooled sieved flour in a mixer bowl. Put separately salt, sugar, yeast, trimoline onto the flour. Mix in a mixer fitted with the hook attachment. Pour cold water and cold milk in one addition. Knead the dough for 3 minutes. Divide cold and diced butter A into two parts. Fold one part in the dough. Knead until homogeneous. Then fold in the other part. Knead until homogeneous. Total kneading time is about 15 minutes. The temperature after kneading should be 23°C. Remove the dough into an oiled bowl. Cover with plastic. Set aside for 30 minutes to rise at room temperature. In 30 minutes, double up the dough. Then repeat it again. Form into a ball. Fridge the dough covered with plastic for 10 hours, but not more than 12 hours. Roll the dough into a 35x55 cm rectangle. Cover the dough with plastic and fridge. Roll butter B between two parchment sheets so that it’s half the size of the dough. Fridge it. Freeze the dough covered tightly with plastic for 10 minutes. At the 10-minute mark, remove the dough from the freezer, place the butter onto it. The butter should be pliable and not hard. Fold the dough so that it covers the butter. Roll to 5 mm thick as shown in the photo. Perform a double-book fold (a four-fold). Fridge the dough for an hour. Before you roll the dough again, place it in the following way: the “spine” is on your left and the “pages” – on your right. Roll the dough to 5 mm, perform a single-book fold. Cover with plastic. Fridge for an hour. Before you do the last roll freeze the dough for 5 minutes at -18°C. Then roll it to 3 mm. Divide into parts. Pile the sheets of the dough, laying parchment paper between. Freeze for 5 minutes. Now you can cut the dough into needed shapes. Each time you fridge the dough, it should be covered with plastic.

CROISSANT

Step 1 Roll the dough for croissants to 3 mm thick. Freeze it covered tightly with plastic for a few minutes. Tip. Before cutting the dough into triangles, make sure it is cold enough. Cutting well-chilled dough will result in neat, perfectly laminated croissants.

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Step 2 Place well-chilled dough in a tabletop. Cut the dough into 10 x 23 cm triangles. Make a small notch in the center of the triangle base. Put the puff pastry on a baking sheet. Cover with plastic. Freeze for a few minutes. The temperature in a room should not be over 22°C.

THE ART OF ELEGANT BAKING

Step 3 Stretch slightly the triangle. Remove it to the tabletop with its dry side facing up, wet side facing down. Fold the dough and continue to roll into a croissant. Arrange the shaped croissants on a baking sheet or silpat baking mat leaving pretty much space between them. Freeze them for a few minutes.

Tip. If you want to stuff croissants, place the filling on the base of the triangle bofore you fold it. It can be jam, gianduja or just chocolate, and roll a croissant.

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CROISSANT

Step 4 Brush well-chilled croissants with egg wash. Let set at a temperature below 27°C for 1,5-2 hours. The croissant should rise twice before baking. Puff pastry layers should be seen well.

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Tip. While croissants are in a proofer, it can be an oven with humidity in the home. It is important that the temperature in the proofer not be over 27°C. In case the temperature is higher, it can cause a hole forming inside. The upper layers will quickly rise and the center will remain cold and fall down while baking.

THE ART OF ELEGANT BAKING

Step 5 Preheat oven to 200°C. Place a baking sheet with croissants. Reduce the temperature immediately to 180°C. Bake croissants for 10 minutes. Then reduce the temperature to 160°C. Bake for another 8 minutes. The total baking time is 18 minutes. Tip. Always work with a well-chilled dough in a well-chilled room on chilled surfaces.

Tip. If the next day after baking you have a slightly dried croissant, make almond croissants. Cut croissants half lengthwise. Dip into hot syrup, at a ration 1:1 sugar to water for 7 seconds. Let the syrup flow off. Pipe a little almond cream inside the croissant (see Petit four recipe). Garnish with flaked almond. Bake for about 12 minutes at 160°C.

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E C L A I R Pleasant acid bite of passion fruit along with pastry cream is the thing that evokes genuinely tropical feelings. Eclair stays at its best only 24 hours. But it is enough for the confection to completely satisfy your taste buds.

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RECIPE AND INGREDIENTS RECIPE FOR 10 ECLAIRS PÂTE À CHOUX total weight 300 g (see page 247) CRAQUELIN total weight 350 g (see page 248) MANGO AND PASSION FRUIT PASTRY CREAM total weight 1 015 g 200 g milk 200 g passion fruit puree 100 g mango puree 125 g sugar 100 g yolks 20 g cornstarch 20 g all-purpose flour 250 g butter at room temperature

Whisk together sugar, yolks, sieved flour and cornstarch until the mixture is white. Bring milk to a boil. Pour ½ of hot milk into yolk mixture. Whisk. Pour the mixture back into a pan. Add melted mango and passion fruit puree. Whisking constantly, bring to a boil. Keep whisking, boil the cream for 2 minutes over moderate heat. Transfer the cream to a container. Cover the cream with plastic, pressing it directly on the surface. Let cool to 40°C. Add diced butter. Pulse with a hand blender. Cool the pastry cream in the fridge for 24 hours. Then whip it.

MANGO CUBES AND PASSION FRUIT SEEDS total weight 240 g 180 g diced ripe mango 60 g passion fruit seeds

Cut mango into 3 x 3 mm cubes. Combine 60 g passion fruit seeds with 180 g mango cubes.

CHOCOLATE DECORATION total weight 330 g 300 g white chocolate 30 g yellow food coloring for chocolate ¼ vanilla pod

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Heat chocolate to 45°C. Add food coloring for the chocolate. Pulse with a hand blender. And temper it. Pour into éclair template. Let harden in a cool place, but not in the fridge for 24 hours.

PASSION FRUIT ECLAIR

Step 1 Make chocolate decoration. Heat chocolate to 45°C. Add food coloring. Mix with a hand blender. Temper. Pour into the template*. Let harden in a cool place at 24°C.

* Mallard Ferrierer plastic template; Code 09977, length – 130 mm, weight – 30 mm 166

THE ART OF ELEGANT BAKING

Step 2 Prepare mango and passion fruit cream. Set aside overnight to stabilize. Whip the cream until stiff peaks just before filling the éclairs.

Step 3 Cut mango into small cubes. Combine them with a small number of passion fruit seeds. Fill a pastry bag with the mixture.

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Step 4 Prepare pâte à choux dough for éclairs. Pipe long dough strips with a pastry bag fitted with 12 mm diameter French star tip. Freeze. Cut the frozen pâte à choux into 11 cm long strips. Arrange on a baking sheet leaving pretty much space between them. Top with craquelin.

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Tip. Freeze the board for cutting craquelin to allow the work with dough pieces proceed smoothly.

THE ART OF ELEGANT BAKING

Step 5 Place a baking sheet with eclairs into preheated to 180°C oven. Bake for about 12 minutes. Reduce the temperature to 165°C. Bake for another 10-12 minutes. Do not open the oven while baking.

But at 10-minute clock mark, crack open the door to release the steam and avoid eclairs cracking. Right after baking transfer éclairs to a wire rack and let cool completely.

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PASSION FRUIT ECLAIR

Step 6 Invert eclair. Bore four small holes into the éclair shells. With a pastry bag, pipe the pastry cream into the holes, and then mango and passion fruit mixture.

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With a pastry bag fitted with the 9 cm diameter plain tip, top the filled éclairs with the remaining mango and passion fruit cream.

THE ART OF ELEGANT BAKING

Step 7 Top the cream with chocolate decoration, mango cubes and passion fruit seeds. Eclairs are best served cooled.

Tip. You can freeze éclair shells. To make them crispy and neat, remove them from a freezer to an oven, preheated to 160°C for 5 minutes.

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CHAUSSON WITH APPLES True luxury of home baked treats is classic French Chausson. The pastry is filled with brunoise apples combined with vanilla seeds and brown sugar. Delight yourself and your friends with classic chausson engraving. The carved picture on chausson is like a miracle. It unfolds while baking as if it is a flower and enlivens chausson.

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RECIPE AND INGREDIENTS RECIPE FOR 20 CHAUSSONS NON-YEASTED PUFF PASTRY total weight 1 419 g (see pages 238-241) VANILLA APPLES total weight 870 g 650 g diced green apples Golden 200 g cassonade brown sugar 1 vanilla pod 20 g butter

Cut apples into 4mm cubes. Place them into a cold skillet. Add brown sugar, vanilla and butter. Put the skillet with apples over medium heat. Stir apples at times. Cook until the juice is boiled off for about 15 minutes. Let cool.

EGGS WASH total weight 100 g 25 g yolks 25 g eggs 50 g milk

Combine yolks, eggs and milk.

SYRUP FOR GLAZE total weight 200 g 100 g water 100 g sugar

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In a pan bring water and sugar to a boil. Boil for 2 minutes. Set aside.

CHAUSSON WITH APPLES

Step 1 Prepare apples with brown sugar, vanilla and butter in a skillet. Cool. Step 2 Roll insideout puff pastry up to 3 mm thick. Wrap tightly with plastic and let set in the fridge for one hour. Cut 12 cm diameter circles. Gather up scraps – they can be re-rolled and re-used.

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Step 3 Roll the puff pastry into an oval. Brush the bottom edges of the oval with egg wash. With a table spoon place apples stewed with vanilla on the oval’s bottom. Fold over into a semi-circle and seal.

THE ART OF ELEGANT BAKING

Step 4 Brush the chaussons with egg wash. Fridge for 30 minutes. Repeat brushing. Fridge them again until the wash is hardened. Before carving chaussons, freeze them for a while. Carve a branch on the surface of chausson with the point of a knife.

Step 5 Preheat oven to 175°C. Bake chaussons for 20 minutes. Prepare syrup. Removing the chaussons from the oven, glaze them with hot syrup. Serve them fully cooled. Store baked chaussons in a cool place, but not in the fridge. Chaussons keeps their excellent flavor for 2-3 days.

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WHITE COFFEE

PETIT FOUR The simple combination of flavors in an elegant and miniature shape turns petit fours into special treat to taste and to look at. Making of this confection requires care and efforts. They are considered to be luxury pastry especially on banquets and other special occasions to emphasize the atmosphere of the event. It is also served with cocktails in luxury hotels. White Chantilly imbued with natural coffee beans flavor – that is the secret White Coffee petit four keeps.

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RECIPE AND INGREDIENTS RECIPE FOR 30 PETIT FOURS SHORTCRUST PASTRY total weight 520 g (see pages 234-237) ALMOND CREAMЙ total weight 204 g 50 g softened butter 50 g almond powder 50 g sugar 50 g eggs 4 g dark rum

In a mixer fitted with the paddle attachment mix together softened butter, almond powder and sugar. Add eggs heated to 40°C in small portions. Add rum. Mix the cream for a few more minutes without letting it get whipped.

COFFEE CHANTILLY CREAM total weight 443 g 60 g milk 25 g sugar 80 g mascarpone 190 g cream 35 % 60 g coffee beans 28 g gelatin mixture (4 g gelatin + 24 g water)

Combine cold cream with coffee beans, fridge overnight. Add sugar to the milk. Bring to a boil. Strain through the sieve into the gelatin mixture. Add the mascarpone. Mix. Strain the cream and weight it. Add some cream to make the initial weight. Let the cream mature for at least 6 hours in the fridge. Then whip.

GELATIN MIXTUREА total weight 350 g 50 g powdered gelatin 300 g water

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Combine the gelatin powder with cold water. Stir. Set aside for 20 minutes. The gelatin mixture is ready to work with. Store in the fridge for up to one week.

WHITE COFFEE PETIT FOUR

Step 1 Prepare chantilly cream with coffee. Fridge overnight. Tip. To get more delicate and subtle infusion, it is better to infuse cold cream with a fragrant component than hot cream. Besides, coffee does not color the cream. It will remain white, with the saturated fragrance of coffee.

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Step 2 For the chocolate decoration. Heat the chocolate to about 31°C. Spread the tempered chocolate between two guitar sheets. Let the chocolate harden slightly. With an oval cutter, cut out 4 cm ovals. Wrap around a 2.5 cm diameter pipe. Let the chocolate crystallize overnight in a cold place.

THE ART OF ELEGANT BAKING

Step 3 Prepare shortcrust pastry. Roll the dough to 2 mm thick. Put it into petit fours molds*. Make sure there are no air pockets left between mold and dough. Poke tartlets bases with a skewer. Let the dough chill in a cold room for 2-4 hours.

Step 4 Bake the dough for about 8 minutes depending on a mold size at 160°C. Pipe frangipane into cooled crust baskets. Bake for about 6-8 minutes depending on a mold size until slightly golden color.

* Matfer mold set for petits fours, 50 pieces, code 332001 183

WHITE COFFEE PETIT FOUR

Step 5 Take a pastry bag fitted with a star tip. Whip Chantilly cream on high speed until soft peaks. Pipe immediately.

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Tip. Not to let the cream get warm, before taking it from the fridge, prepare a pastry bag fitted with a tip, scraper, arrange the baskets to be piped with the cream on a baking sheet. Then get the cream out of the fridge and start whipping.

THE ART OF ELEGANT BAKING

Step 6 Sprinkle the baked tartlets with almond grated on the small holes of a grater. Top with chocolate decoration. Since the piped Chantilly cream is not coated, the almond crumb here serves not only as decoration, but also protects the Chantilly cream from drying.

Tip. If the Chantilly cream was in a piping bag too long and it does not keep shape, stir it again with a silicone spatula. Tip. Petits fours look amazing in sets. Small choux of different colors, small macarons with various toppings, mini tartlets topped with berries, mini sponge cakes topped with Chantilly domes. Neatly prepared petit fours always draw attention and create a festive atmosphere.

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RAISIN BUN PAIN AUX RAISIN In the east of France, this bun is called a snail for its shelllike form. They cover yeasted puff pastry with vanilla pastry cream, sprinkle with rum-infused raisins and roll it up. The process is not complicated, but it requires attention to the temperature of the dough that has to be cold until baking. Light like a feather snail-like bun is fragrant, crunchy and melts in your mouth. Don’t skimp on good quality butter to be completely astonished with the result.

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RECIPE AND INGREDIENTS RECIPE FOR 26 BUNS YEASTED PUFF PASTRY total weight 1 210 g (see pages 242-245) NEUTRAL GLAZE total weight 305 g (see page 249) PASTRY CREAM total weight 560 g 400 g milk 50 g sugar 20 g cornstarch 20 g all-purpose flour 70 g yolks

Mix together sugar, flour and cornstarch, add yolks. Whisk until white. Bring milk to a boil. Pour ½ of the milk into the yolk mixture. Whisk. Pour it back into a pan. Bring the cream to a boil constantly whisking. Boil for 2-3 minutes. Remove from heat. Transfer to a clean container. Cover with plastic wrap pressing on the surface of the cream. Cool immediately.

RAISINS IN RUM total weight около 200 g 200 g raisins rum as much as needed

Combine the raisins with warm water. Set aside for 30 minutes. Drain off the water. Combine the raisins with rum. Let steep for 24 hours.

EGG WASH total weight 90 g 30 g yolks 30 g eggs 30 g milk

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Mix together yolks, eggs and milk.

RAISIN BUN – PAIN AUX RAISIN

Step 1 Prepare yeasted dough. Roll it into 3 mm thick 35 x 40 cm rectangle. Cool the dough.

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Step 2 Steep raisins in rum. Tip. Soft variety of raisin steeped in rum for at least 24 hours gives genuine flavor garnish to these buns. Its soft and fragrant texture is the highlight of pastry cream bun.

THE ART OF ELEGANT BAKING

Step 3 Prepare vanilla pastry cream. Cool it. Fridge under plastic wrap pressed over the surface.

Tip. You can also use chocolate pastry cream in this raisin buns recipe. Feel free to еxperiment and find the flavors that match your tastes.

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RAISIN BUN – PAIN AUX RAISIN

Step 4 In a mixer fitted with the paddle attachment process pastry cream until smooth. Coat the surface of yeasted puff pastry with a thin layer of cream. Sprinkle with raisins. Roll the dough up. Freeze for 30 minutes.

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Cut the roll into 2.5 cm wide pieces. Arrange buns on a baking sheet leaving much space between them. Brush the roll sides with egg wash. Let rise at 25-27°C for about 2 hours.

THE ART OF ELEGANT BAKING

Step 5 Preheat oven to 180°C. Bake raisin buns for about 18 minutes. Remove to a wire rack to cool. Brush the surface of the buns with nappage. Usually they bake buns at night and serve them in the morning for breakfast. Buns are stored up to one day at room temperature.

Tip. Garnish the buns with powdered sugar, chopped pistachio, sugar glaze.

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BRIOCHE WITH SESAME If you have not get soaked with the magic of yeasted pastry yet, not a big deal – try to bake brioche. The way yeasted dough rise is almost mysterious phenomenon that won’t allow you to stay indifferent and in the end indulge you with its fragrance, crispy crust, fluffy crumb and homeyness. Here's a wonderful idea for breakfast. Cut off the brioche top, take off the crumb. Pour egg inside and bake in oven or microwave. Salt, pepper, dill… Enjoy your meal!

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RECIPE AND INGREDIENTS RECIPE FOR 25 BRIOCHE BUNS DOUGH FOR BRIOCHE total weight 1 190 g 600 g all-purpose flour 25 g fresh yeast 85 g sugar 10 g salt 70 g (50 g + 20 g) milk 4°C 200 g cold eggs 200 g cold diced butter

Sieve flour. Place into a mixer bowl. Put yeast, sugar, salt separately on the top of the flour. With the hook attachment mix the ingredients. Add 50 g of cold milk and eggs. Mix until homogeneous. Add the remaining 20 g of milk or a little more to gather up crumbs from the bottom of a bowl. Add ½ of the well-cooled butter piece by piece. Mix until homogeneous. Add the remaining butter piece by piece in three additions letting each addition absorb into the dough and turn homogeneous before adding the next. Total time of kneading the dough for brioche buns is about 15 minutes. The dough should not be sticky to the tabletop. Put it in a slightly oiled bowl. Cover with plastic wrap pressing it directly on the surface. Let rise for 30 minutes at room temperature. Then double up the dough two or three times. Form into a ball. Freeze the dough for 30 minutes. Then transfer to refrigerator for 10 hours. Cut the cold dough into 45 g pieces. Form, proof and bake brioche according to the photo instructions.

EGG WASH total weight 70 g 50 g yolks 20 g milk

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Combine yolks and milk.

BRIOCHE WITH SESAME

Step 1 Knead dough for brioche. Fridge it overnight. The next day divide it into 40 gram pieces. Form buns by swirling and pressing the dough with your palm. Perform two sets of swirling.

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Step 2 Grease molds. Fit the dough into brioche molds*. Brush the surface with egg wash. Put the dough to chill for 1 hour in a cool place – with a temperature below 25°C.

* Gobel 944 brioche mold, height – 30 mm, bottom diameter – 40 mm, top diameter – 80 mm 199

BRIOCHE WITH SESAME

Step 3 Preheat the oven to 170°C. Bake brioche buns for about 20 minutes. Remove immediately the baked buns from the molds and cool them on a wire rack.

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Tip. To make the flavor of French buns unusual, slice baked brioche buns and toast them. It goes well with poached egg and mushrooms, foie gras or cheese. Another option for an interesting serving – top off the bun. Remove the crumb. Pour a raw egg into it. Bake until the egg is preferably done. Serve warm, garnished with fresh herbs.

THE ART OF ELEGANT BAKING

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O R A N G E AND VANILLA D I A M O N D

S A B L É It is a classic French cookie called Diamond with a nice crunchy texture. This recipe has it imbuded with orange zest ether oil and vanilla flavor. Lemon zest is also a good option for this pastry. To get better result, let the dough rest overnight and bake sablé next morning. Store cookies in an airtight container.

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RECIPE AND INGREDIENTS RECIPE FOR 45 COOKIES VANILLA AND ORANGE ZEST DIAMOND SABLE total weight 455 g 230 g all-purpose flour 165 g diced butter 60 g powdered sugar 1 vanilla pod zest of 1 orange

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Sieve flour. In a mixer fitted with the paddle attachment process cold butter and flour until crumb texture. Add sieved powdered sugar, vanilla and zest. Once the mixture is homogeneous, turn off the mixer. Divide the dough into 3 parts. Roll the dough into three 2,5 cm diameter logs avoiding it getting warmed. Make sure that there is no air space inside the log. If there is some, cool the dough. Form into a log again as shown in the photo.

ORANGE AND VANILLA DIAMOND SABLÉ

Step 1 Prepare fragrant ingredients for cookies – orange zest and vanilla. Tip. You can elevate the fragrance of Diamond sablé with a variety of spices and zests. For example, lemon or mandarin orange zest can be used alone, or to supplement orange zest.

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Tip. White granulated sugar is a good idea to sprinkle Diamond sablé with. It is the sugar that makes the cookies look exquisite like real diamond, and it is the crisp texture that makes the cookies such a treat.

THE ART OF ELEGANT BAKING

Step 2 Prepare dough for Diamond sablé. Add orange zest and vanilla. Divide the dough into three equal parts. Roll each part into a log. If there is air space inside the log, let it cool and form into a log again. It is important not to overwarm it.

Tip. Cool a bowl, hook attachment, butter and even the flour before preparing the dough. This enables the dough to remain pliable at the end of kneading and allows to form logs easily.

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ORANGE AND VANILLA DIAMOND SABLÉ

Step 3 Fridge raw cookies overnight. Next day, coat the dough with sugar. To make sugar stick to the dough better, warm the latter in your hands. Cut the dough into 1 cm thick round pieces.

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Tip. To make sides of the cookies beautiful, looking like a diamond, bake them on silpat baking mat. Baking on this mat allows the sides melt creating the desired effect.

THE ART OF ELEGANT BAKING

Step 4 Preheat oven to 160°С. Bake for about 12 minutes until saturated golden color. To get the angled-wall effect, bake cookies on silpat baking mat or on a parchment paper.

Tip. If you have the opportunity to place the baked cookies in a proofer overnight at about 40°C, in 12 hours it will make cookies crispy and absolutely delish.

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BLACKCURRANT

M U F F I N WITH BROWN

S U G A R Rich cream makes the texture of this berry muffin pleasantly moist. Streusel with brown sugar on the top, fragrant and slightly acid blackcurrant inside serve to built an ideal bite. Quite straightforward to prepare, the muffin does not call for fancy molds to be baked in.

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RECIPE AND INGREDIENTS RECIPE FOR 12 MUFFINS BROWN SUGAR STREUSEL total weight 280 g 100 g all-purpose flour 100 g cassonade sugar 80 g butter

Mix all the ingredients. Form the dough into a block. Grate it and cool.

DOUGH FOR BLACKCURRANT MUFFIN total weight 695 g 120 g brown sugar 200 g all-purpose flour 5 g baking powder 60 g eggs 125 g cream 35% 85 g butter 100 g fresh or frozen blackcurrant

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Sieve together flour and baking powder. Whisk together eggs and sugar. Add cream. Bring the mixture to 45°C over water bath, whisking. Combine with flour and process in a mixer fitted with the blades attachment. Trickle 65°C hot butter. Process until homogeneous. Remove the mixture from the mixer bowl. Add berries. Mix until homogeneous. Fill muffin cups with the dough about ¾ full. Sprinkle generously with streusel. Bake at 160°C until the muffins are baked. The time of baking depends on the size of muffin cups. The muffins should be thoroughly baked, but soft.

BLACKCURRANT MUFFIN WITH BROWN SUGAR

Step 1 Prepare the dough for streusel. Press the dough through a wire rack or grate into one-size pieces. Freeze the streusel pieces. Step 2 Prepare muffin cups*. Butter them. Sprinkle with flour. Shake out the remaining flour from cups.

* Matfer Ramekin molds, code 345604. 214

Tip. If you often bake a great number of muffins, grease molds with butter combined with flour in the ratio of four parts softened butter to one part flour.

THE ART OF ELEGANT BAKING

Step 3 Heat oven to 160°С. Step 4 Prepare dough for muffins. Add frozen berries to it. Use the dough immediately. Fill muffin cups with the dough 2/3 full. Sprinkle with chilled streusel.

Tip. You can sprinkle not only muffins’ top with streusel, but also cover the bottom of the mold with it. Crispy streusel is always a good idea for soft texture of muffins.

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BLACKCURRANT MUFFIN WITH BROWN SUGAR

Step 5 Bake cupcakes for about 20 minutes depending on the size of muffin molds. Test the dough with a skewer. Baked muffins should be soft to the touch.

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Tip. If you feel like decorating blackcurrant muffins, use Gourmand glaze recipe – the one that is used for Carrot tea cake recipe. Glaze does not only decorate, but also prevents muffins from drying.

THE ART OF ELEGANT BAKING

Step 6 Once the baked cupcakes are slightly cooled, transfer them to a wire rack to cool completely. Muffins can be stored in the fridge wrapped with plastic up to one week. These muffins can be frozen in an airtight container for months. Before serving, place muffins, that were frozen, into the oven heated to 160°C for 3-4 minutes.

Tip. When making muffins try to swap black currant for other berries: cranberry, blueberries, red currant. Each berry will make muffins taste differently. Experimenting with spices is also worth trying. Nutmeg, clove, herbes de Provence, cardamom, coriander, saffron, cinnamon, vanilla – every and each spice strikes with new flavor and new essence.

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V A N I L L A I C E C R E A M AND STRAWBERRY

S O R B E T When I first cooked this frozen dessert with shortcrust, I took it in my hands and I got overwhelmed with absolute delight. It was exact embodiment of the thing I wanted to do with ice cream and sorbet. An interplay of pleasant strawberry and a light vanilla colors, enjoyable feelings from a tender crust, and sun-like shape. A harmonious and seductive serving accompanied with tested recipe for ice cream and sorbet. Serving can be different – frozen stick confection, a cake or a scoop in a cup or even filled in profiteroles. Top with sweet sauce!

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RECIPE AND INGREDIENTS RECIPE FOR 13 ICE CREAM SANDWICHES SHORTCRUST PASTRY total weight 520 g (see pages 234-237) VANILLA ICE CREAM total weight 700 g 500 g cream 35 % 80 g yolks 120 g sugar 1 vanilla pod

Whip together yolks and sugar until white. Bring the cream to a boil. Pour ½ of the mixture onto the yolk mixture. Stir. Pour the mixture back to a pan. Stirring constantly, bring to 85°C. Pour the mixture into an ice cream maker. Churn according to manufacturer's instructions. Or cool immediately the mixture in a pre-freezed wide container. Freeze it.

STRAWBERRY SORBET total weight 640 g 500 g strawberry 100 g sugar 10 g trimoline 30 g glucose

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Process strawberry until homogeneous. Strain it through a sieve if it has a lot of seeds. Add sugar, trimoline, glucose. Transfer to an ice cream maker, or freeze at -18°C. While freezing stir the sorbet several times. If you do not have glucose and trimoline, ingredients that improve the sorbet texture and prevent crystallization, in this recipe you can go without them.

VANILLA ICE CREAM AND STRAWBERRY SORBET

Step 1 Put cutting board and rings for assembling the dessert in the freezer. Prepare sorbet and ice cream. Freeze at -16°C. Process the frozen strawberry sorbet in a mixer fitted with the blade attachment until soft. Freeze. In another bowl stir the vanilla ice cream until soft. Place sorbet and ice cream into cooled stainless rings* 10 cm in diameter and 2.5 cm height. Freeze.

* Mallard Ferrier cutters are used in the recipe, code 02280 222

Tip. Strawberry sorbet loses its red color while it is processed too intensively with the blade attachment. Bear it in mind while processing sorbet.

THE ART OF ELEGANT BAKING

Tip. The crust can also be colored the same as the ice cream. For this, combine food coloring with egg whites before adding it to the dough.

Tip. The recipe of ice-cream in this serving manner is practical since you can prepare all the components ahead and store them in the freezer. Roll the cookie dough, cool, cut out rounds and freeze, with a parchment paper lined between. Prepare sorbet ice cream discs. The only thing left is to bake cookies and sandwich ice cream disks between crust.

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VANILLA ICE CREAM AND STRAWBERRY SORBET

Step 2 Prepare crust. Roll the dough to 2 mm thick. Cut our 11.5 cm rounds. Bake the crust between two Silpan baking mats until goldish. Or prick cookies with a fork and bake on a parchment paper. Cool.

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Tip. While considering the diameter of shortcrust and ice cream disks, mind that shortcrust should have 3-4 mm borders to make ice cream sandwiches look elegant.

THE ART OF ELEGANT BAKING

Step 3 Sandwich the frozen dessert between crust. In a few minutes, press the dessert slightly. Ice cream serving temperature is -14°С.

Tip. To make the ice cream not so rich, you can substitute up to 30% of cream for milk. In this case, you will surely need an ice cream maker to break ice crystals. If you use only cream, ice crystals do not form since the cream 35% is high in fat.

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HONEY CAKE WITH PRUNES Sour cream whipped with sugar, honey crust and cognac infused prunes... Modern serving of this cake still keeps that classic combination of tastes. There isn’t anything fancy about this cake comparing to all those sophisticated textures French confections have. Yet it has that homely taste we love sincerely and always want to have a bite. Honey cake keeps its good flavor for up to five days in the fridge if you manage to resist.

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RECIPE AND INGREDIENTS RECIPE FOR 20 PETIT GATEAUX MEDOVIK SPONGE CAKE total weight 1 295 g 325 g eggs 245 g sugar A 80 g sugar B 160 g butter 150 g flower or buckwheat honey 5 g baking soda 5 g vinegar 325 g all-purpose flour

In a mixer fitted with the whisk attachment whip eggs and sugar. If possible, turn on a mixer induction to reach the temperature of 40°C. In a pan cook caramel from sugar B. Add butter and honey to the caramel. Stir until homogeneous. Add baking soda stirred into vinegar. Trickle into whipped eggs keeping whipping. Add the mixture to sieved flour. Stir immediately. Put 300 g of batter on 30 x 40 cm baking sheets. Let rise for one hour. Bake at 170°C for about 7 minutes until golden.

SOUR CREAM AND LEMON WHIPPED CREAM total weight 700 g 90 g sugar 375 g sour cream 30% 225 g cream 35% 10 g lemon juice

Put cold sour cream into a mixer bowl. Add lemon juice. Whip it on slow speed, gradually folding in sugar. Whip the cream separately. Mix sour cream and cream with a silicone spatula until homogeneous.

COGNAC SOAKED PRUNES total weight 350 g 200 g prunes 150 g cognac

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Combine prunes with water warmed to 50°C. Set aside for 2 hours. Strain off the water. Combine prunes with cognac. Let steep for 24 hours. The longer prunes steep in cognac, the tastier they will be.

HONEY CAKE MEDOVIK WITH PRUNES

Step 1 Prepare chocolate decoration. Melt milk chocolate without letting the temperature climb over 31°C. Pour the chocolate into wrinkled parchment paper. Layer thinly. Place in a cool place or fridge for a few minutes. Do not fridge the chocolate for a long time to prevent condensation forming. It takes chocolate about 24 hours in a place with the temperature of 16°С to harden completely.

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Step 2 Combine prunes with warm water. Set aside for 2 hours. Drain off the the water and combine warm prunes with cognac. Let steep for 24 hours. Chop the prunes.

THE ART OF ELEGANT BAKING

Step 3 Prepare honey sponge cake. Cut out 8 cm diameter rounds. Process the remaining sponge cake in a mixer fitted with the blade attachment until crumbs. Sieve the crumbs. Tip. It is not necessary to dry sponge cake to make crumbs. You can turn it into crumbs in a mixer fitted with the blade attachment right after they got cooled.

Step 4 Prepare cream with sour cream and cream 35%. In case of appearing lumps in the cream, stir it intensively with a spatula. Lemon juice serves to add fresh and acid bite to the recipe. The amount of it depends on your preferences. Tip. In case you don’t have cream, swap it for 30% sour cream.

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HONEY CAKE MEDOVIK WITH PRUNES

Step 5 Pipe out the cream onto the sponge cake round. Sprinkle generously with prunes. Top with the other sponge cake round. Spread cream over all the sides. Roll the sides in the crumbs. With a sieve sprinkle the top with crumbs.

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Tip. In the home, it is always a good idea to store prunes in cognac in a jar. Such fragrant prunes can be stored for years and gain stronger flavor over the years. It can be a striking addition to lots of desserts.

THE ART OF ELEGANT BAKING

Step 6 Pipe out sour cream whipped cream onto Medovik top with a pastry bag fitted with a tip. Top with chocolate decoration and chopped prunes. Let it chill for 24 hours before serving. Serve chilled. Medovik can be stored in the fridge for up to 3-4 days.

Tip. To make a crumb layer neat, sieve crumbs through a large-mesh sieve leaving large crumbs in a sieve.

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SHORTCRUST

P A S T R Y If your shortcrust pastry is pliable, work with it will seem to you as a child’s play. And it results in crust baskets and cookies of exceptional taste. Tartlet baskets will be stiff and won’t slide down. Follow the recipe to make perfectly pliable dough.

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RECIPE AND INGREDIENTS ALMOND SHORTCRUST PASTRY total weight 462 g 200 g all-purpose flour 120 g diced butter 80 g powdered sugar 30 g almond flour 2 g salt 30 g eggs

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Sieve flour. In a mixer fitted with the paddle attachment process butter and flour into crumbs. Add sieved powdered sugar, almond flour and salt. With a mixer on fold in eggs. Once the dough is homogeneous, turn off the mixer. Form the dough into a flat rectangle, wrap with plastic and fridge overnight.

Step 1 In a mixer fitted with the paddle attachment combine diced cold butter and sieved flour until crumbs. Add dry ingredients: sieved powdered sugar and almond flour. Mix. At this step the dough is still in crumbs. Add eggs. Once the dough is homogeneous and dense, turn off the mixer.

Step 3 Knead slightly the dough until pliable without warming it with your hands. Roll to needed thickness. To make the dough more elastic and pliable, cover the rolled dough with plastic and let set for several hours or work with it immediately. Form the dough into needed shape.

Step 2 Wrap with plastic the rectangle-shaped dough. Fridge overnight. Avoid hand contact with the dough not to warm it. Use a scraper or a rolling pin. When working with the dough for crust it is important that the room temperature not climb above 20-22°С.

Step 4 Bake the crust at 160°C. To get the best taste and texture it is very important that the dough be baked until saturated brown color inside.

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NON-YEASTED

P U F F P A S T R Y To discover that melt-in-your-mouth and fragrant, crunchy and flaky puff pastry, make it yourself using high quality butter. Laminated dough is the right thing to make chaussons, millefeuille, sweet and savory pies, or other sugar-dusted laminated pastry. Enjoy the making process and the results after. Puff pastry, well-sealed in plastic can be kept in the freezer for a good while.

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RECIPE AND INGREDIENTS NON-YEASTED PUFF PASTRY total weight 1 419 g BEURRE MANIER total weight 640 g 200 g flour 440 g butter 82%

In a mixer fitted with the paddle attachment mix softened butter and sieved flour. Spread the mixture between 2 parchment sheets. Roll it into a 28 x 33 cm rectangle. Fold the edges of the parchment paper to get the corners of the butter rectangle square when rolling the butter. Fridge for one hour.

DOUGH total weight 779 g 420 g all-purpose flour 130 g butter 180 g water 15 g salt 30 g sugar 4 g white wine vinegar

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Sieve flour. Add butter at room temperature. In a mixer fitted with the paddle attachment mix the mixture until it turns into crumbs. Add water, sugar, vinegar, salt to the dough. Knead it until homogeneous. Roll between two sheets of parchment so that it’s a half the size as the butter rectangle. Refrigerate it for one hour. Peel off the upper sheet of parchment. Place the dough in the butter’s right side. Fold the butter bottom up. Roll to 5 mm. Perform a single-book fold (a three-fold) as shown in the photo. Repeat a single-book fold another 5 times. Take a 30-minute break after each fold. While folding the dough, always keep the "book spine" on your left and "pages" on your right. Roll the finished laminated dough to 3 mm thick. The dough is ready to work with. At this stage, you can freeze the dough. Sealed dough can be kept in the freezer for up to 6 months.

Step 1 Shape a parchment paper into a 28x33 rectangle. Make Beurre Manier. Roll it between two sheets of parchment. Fold the corners of the parchment paper to get a 28 x 33 cm rectangle. Roll Beurre manier evenly inside the parchment with a rolling pin. Step 2 Roll the dough into a 28x15 rectangle between two sheets of parchment. Beware of the corners, they have to remain square. Step 3 Knead the dough. Shape it into a rectangle half the size of the butter (Beurre manier). Refrigirate the dough and Beurre manier for 1 hour to reach the same temperature.

Step 4 In an hour, remove the dough and Beurre manier from the fridge. Peel off the upper sheet of parchment from the butter. Place the dough in the butter’s right side. Fold the butter bottom up. Seal it with your fingers. It is not necessary to seal the top and the bottom of the dough. Place the dough on a well flour-dusted surface. Invert the dough. Sprinkle the surface and the dough with flour dusting. Roll into a long rectangle. Visually divide the rectangle into three parts. Perform a single-book fold (a three-fold). Wrap the dough with plastic, fridge for 1 hour. Step 5 Place the dough in front of yourself as if it is a book. The “spine” is on your left, the “pages” – on your right. Roll the dough into a rectangle. Repeat a singlebook fold. Repeat rolling and folding another 4 times. All in all, you need to roll and fold the dough for 6 sets of times. After each set, fridge the dough for 30 minutes. It is important that the temperature in the room not climb over 22°C. 241

Y E A S T E D

P U F F P A S T R Y The process of making yeasted puff pastry calls for attention and concentration. While also pastry made of this dough is truly applause-worthy treats. Fluffy croissants, excellent raisin buns and chocolate buns, danish with cottage cheese, berries, apricots ... Both yeasted and non-yeasted puff pastry can be kept in the freezer. Let's get cracking!

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RECIPE AND INGREDIENTS YEASTED PUFF PASTRY total weight 2 415 g 500 g French Type 55 flour, protein 13% 200 g all-purpose flour 30 g salt 100 g sugar 15 g inverted sugar (trimoline) 40 g fresh yeast 250 g butter A cold diced butter 280-300 g water 2°C 200 g milk 2°C 500 g butter B

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Put cooled sieved flour in a mixer bowl. Put separately salt, sugar, yeast, trimoline onto the flour. Mix in a mixer fitted with the hook attachment. Pour cold water and cold milk in one addition. Knead the dough for 3 minutes. Divide cold and diced butter A into two parts. Fold one part in the dough. Knead until homogeneous. Then fold in the other part. Knead until homogeneous. Total kneading time is about 15 minutes. The temperature after kneading should be 23°C. Remove the dough into an oiled bowl. Cover with plastic. Set aside for 30 minutes to rise at room temperature. In 30 minutes, double up the dough. Then repeat it again. Form into a ball. Fridge the dough covered with plastic for 10 hours, but not more than 12 hours. Roll the dough into a 35x55 cm rectangle. Cover the dough with plastic and fridge. Roll butter B between two parchment sheets so that it’s half the size of the dough. Fridge it. Freeze the dough covered tightly with plastic for 10 minutes. At the 10-minute mark, remove the dough from the freezer, place the butter onto it. The butter should be pliable and not hard. Fold the dough so that it covers the butter. Roll to 5 mm thick as shown in the photo. Perform a double-book fold (a four-fold). Fridge the dough for an hour. Before you roll the dough again, place it in the following way: the “spine” is on your left and the “pages” – on your right. Roll the dough to 5 mm, perform a single-book fold. Cover with plastic. Fridge for an hour. Before you do the last roll freeze the dough for 5 minutes at -18°C. Then roll it to 3 mm. Divide into parts. Pile the sheets of the dough, laying parchment paper between. Freeze for 5 minutes. Now you can cut the dough into needed shapes. Each time you fridge the dough, it should be covered with plastic.

Step 5 Before getting down to 2nd set of rolling, place the dough as if it is a book. Its “spine” is on your left, its pages – on your right. Roll the dough. Perform a single-book fold. Wrap the dough in plastic. Fridge for one hour. At one-hour mark, roll the dough to 3 mm thick. Now it is ready to shape into needed products or to freeze. A single-book tour – divide visually the dough into three equal parts. Fold the bottom up and top over. A double-book fold – fold the dough ¾ of the way over and fold the other end of the dough the rest of the way over. And fold the dough over one more time. Step 1 Prepare yeasted puff pastry according to the recipe. Fridge it overnight. Step 2 After refrigerating roll it into 30 x 40 rectangle. Wrap the dough in plastic and fridge. Step 3 Make an envelope from 2 parchment sheets half the size as the dough, about 20 x 40. Place a thin layer of butter into the envelope. Roll the butter into a rectangular. Fridge for one hour. Step 4 Peel off the paper from the chilled butter. Place the butter in the center of the dough. Fold the dough over. Cover it with plastic. Freeze for 2-3 minutes. Roll the dough lengthwise. Perform a single-book fold. Fridge the dough wrapped in plastic.

Tip. This recipe requires concentration and attention. At each step, beware of the dough temperature. If the dough is overchilled, it will result in butter cracking while rolling. Beware of the freezing. Overchilled dough should not be rolled. Tip. Beware of the dough proving temperature. To let the dough rest in the home, use the oven. Do not turn the oven on. It is needed to save the steam. The temperature in the oven should not be over 25°C. If, for example, to put a baking sheet with boiling water under the baking sheet with croissants, the butter from croissants will leak out.

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BASIC RECIPES AND INGREDIENTS CHOCOLATE SHORTCRUST PASTRY total weight 771 g 350 g all-purpose flour 190 g butter 120 g powdered sugar 20 g almond powder 24 g cocoa powder 65 g eggs

Sieve flour. In a mixer fitted with the paddle attachment mix flour and diced cold butter until it turns into crumbs. Add the remaining ingredients. Mix all the ingredients until incorporated. Wrap in plastic. Let set overnight. Knead the dough slightly until pliable.

CARROT TEA CAKE BATTER total weight 437 g 60 g eggs 75 g brown sugar 85 g all-purpose flour 4 g baking powder 40 g finely chopped toasted walnut 2 g cinnamon 1 g nutmeg 70 g softened butter 100 g grated carrot

Preheat oven to 160°C. Sieve the flour together with baking powder, nutmeg and cinnamon. Combine eggs and brown sugar, heat over a water bath to 45°C. In a mixer fitted with the blade attachment process flour, baking powder and toasted walnut. Add egg mixture. Add butter melted to 65°C. Process until homogeneous. Place the mixture in a bowl. Add carrot grated on the small holes. Mix until homogeneous. Bake for 20-30 minutes at 160°C. Test the doneness with a skewer inserted inside.

CHANTILLY VANILLA CREAM total weight 383 g 60 g milk 25 g sugar ½ vanilla pod 80 g mascarpone 190 g cold cream 35% 28 g gelatin mixture (4 g gelatin + 24 g water)

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Add vanilla and sugar to milk. Bring to a boil. Pour into gelatin mixture (see basic recipes). Add mascarpone. Mix. Add cold cream. Pulse with a hand blender. Age the cream in the refrigerator for not less than 12 hours. Whip. Use immediately.

VANILLA PASTRY CREAM total weight 252 g 125 g milk 1 vanilla pod 30 g sugar 25 g yolks 5 g cornstarch 5 g all-purpose flour 62 g butter

Put vanilla pod split lengthwise into the milk. Bring to a boil. Let infuse for 30 minutes. Whisk together sugar, yolks, sieved flour and cornstarch until incorporated and white. Bring milk with vanilla to a boil again. Pour ½ of the hot milk into the yolk mixture. Whisk. Pour the mixture into the pan. Bring to a boil whisking constantly. Boil the cream for 2 minutes over moderate heat keeping whisking. Place the cream in a container. Cover with plastic wrap, pressing it directly on the surface. Let cool to 40°C. Remove the vanilla pod. Add diced butter at room temperature. Pulse the cream with a hand blender. Set aside the cream to cool for at least 12 hours.

PÂTE À CHOUX total weight 779 g 125 g milk 125 g water 7 g salt 12 g sugar 100 g butter 160 g all-purpose flour 250 g eggs

In a pan combine water, milk, salt, sugar, diced butter and bring to a boil. Remove from heat. Add sieved flour in one addition. Mix with a wooden spatula until homogenous. Place back over heat. Dry the dough for a few minutes, stirring constantly. Cool it to 50°C. Add eggs in a few additions. Each time stir the mixture until homogeneous. The number of eggs can differ depending on flour variety. Place the pâte à choux products on a baking sheet into oven preheated to 180°C. Bake for about 12 minutes. Reduce the temperature to 165°C and bake for another 10-12 minutes. Do not open the oven while baking. After baking place products immediately on a wire rack to chill.

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BASIC RECIPES AND INGREDIENTS CREAM CARAMEL total weight 501 g 120 sugar 60 g glucose 100 g cream 35 % 60 g sweetened condensed milk 160 g cold butter 1 g salt Fleur de Sel

Caramelize sugar and glucose until saturated caramel color. Add cream and sweetened condensed milk in small portions. Then add salt. Boil the caramel over slow heat for 3 minutes. Weigh the caramel. You will have about 270 g of caramel provided that there is no caramel left on spatula or in the pan. Add water to the caramel to make the amount of 300 g. Add the cold diced butter to 50°C caramel. Pulse with a hand blender. Fridge to bring to the consistence that is easy to pipe.

CRAQUELIN total weight 350 g 125 g all-purpose flour 125 g cassonade sugar 100 g butter at room temperature

In a mixer fitted with the paddle attachment mix all ingredients until homogenous. Roll to 2 mm thick between two guitar or parchment sheets. Freeze.

CHERRY CONFIT total weight 850 g 400 g frozen cherries 400 g sugar 50 g kirsch

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Thaw cherries, combine with sugar. Set aside for 1 hour. Bring the cherries to a boil and boil for 20 minutes. Cool, then add Kirsch. Fridge cherries for 24 hours.

SWISS MERINGUE total weight 450 g 150 g powdered sugar 150 g egg whites 150 g sugar

Whip egg whites and sugar over water bath to 60°C. Remove from water bath. Add powdered sugar. Whip until stiff peaks. Pipe the meringue with a pastry bag and 10 mm tip. Bake for 2 hours at 90°С.

NEUTRAL GLAZE total weight 305 g 25 g water A 75 g water B 75 g sugar A 75 g sugar B 50 g glucose 1 g citric acid 2 g pectin X58 2 g pectin NH

Combine sugar A with pectin and add water A. Set aside for 20 minutes. In a pan combine water B with sugar B, then add glucose. Heat to 70°C. Whisking constantly fold in pectin and sugar mixture and bring to a boil. Boil for 5 minutes. Add citric acid. Neutral glaze can be stored for a week in a fridge or a few months in a freezer.

GELATIN MIXTURE total weight 350 g 50 g gelatin powder 300 g water

Combine gelatin with cold water. Stir. Set aside for 20 minutes. Gelatin mixture is ready to work with. It can be kept in the fridge for up to one week.

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TERMS

Velour is сhocolate velvet surface of cakes or petits

Gelatin mixture is a mixture of gelatin combined with

gateaux. It is made from colored cocoa butter and chocolate

water; it looks like transparent jelly. The basic ratio of

pressed with a compressor and a sparay gun. The sauce

gelatin mixture is one part powder gelatin to six parts

for velour technique coating is consist of two ingredients:

water. Gelatin mixture can be made using either animal

a 1:1 ratio cocoa butter to chocolate. One of the methods

bone gelatin or fish gelatin. Gelatin's strength is measured

to make the fraction thinner is to reduce the amount

in blooms. Animal bone gelatin mixture and fish gelatin

of chocolate or to coat a product with cocoa butter. The

mixture have the same strength provided that the gelatin

thinner a velour layer, the less risk it cracks.

you use has the same quantity of blooms. As a rule, gelatin

Guitar sheet is a food polyethylene transparent sheet which is normally in size 60x40 and in density 120 microns. It is

Fat soluble food coloring (fr. Colorants lyposolubles)  Fat

used to make chocolate decoration shiny. The sheet serves

soluble food coloring is used for dyeing cocoa butter and

well in making dough for shortbread, shortcrust, puff

chocolate. This kind of food coloring can be used for glaze

pastry.

containing chocolate. Food coloring produced by PCB

Ganache is a texture that can be of different density. The

Creation and Deco Relief are considered as the best.

basic ingredient is chocolate combined in different ratios to

Water soluble food coloring (fr. Colorants hydrosolubles) 

cream or other liquids: juices, fruit puree, etc. To stabilize

Water-soluble food coloring is used to dye glaze, neutral

water in ganache, and make the texture smooth and

gel, marzipan. This type of food coloring is not souble in a

homogeneous, dextrose and trimoline are added. The final

fat medium, and therefore it does not work on chocolate

cooking temperature of ganache that does not reach over

and cocoa butter dyeing.

33-35°C ensures smooth and shiny ganache texture with a property to harden without loosing its shiny surface.

Craquelin (fr. croqueline) is a crisp layer that is made from flour, butter and sugar. It does not contain liquid

Glucose or glucose syrup is transparent gummy syrup,

ingredients. For this reason, its texture is crumbly and

concentrated water solution of monosaccharide obtained

crisp. It is used in baking éclairs and choux, and as a crisp

from the hydrolysis and purification of mainly cornstarch.

layer of cakes and petits gateaux.

Honey texture of glucose adds pleasant viscosity to a product. Glucose is used in making ganache, ice cream, cream caramel, glaze, syrup, etc. Glucose is used to prevent sugar crystallization, say, in making caramel. In mirror glaze recipe glucose is responsible for the texture and gloss. The glucose sweetness is 60% comparing to 100% sugar sweetness.

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strength equals 200 bloom.

Cremeux is a smooth and creamy, relatively fat texture of cream. Normally it is made up of milk or cream, yolks, sugar or fruit/berry puree and butter. There is a tendency in French confectionary to make such a texture from juices and agar-agar without eggs and dairy products.

Coulis is berry puree boiled for about 2 minutes with small

Sabler – french term meaning to rub butter into flour until

sugar content and pectin NH. The texture of coulis is soft,

the mixture ressembles fine breadcrumbs.

and keeps its shape due to pectin.

Chocolate Tempering (crystallization) is a process of

Almond flour is flour made from raw shelled almond by

heating chocolate and immediate cooling in motion to

industrial processes or in the home. It is used for making

needed temperatures. These processes help cocoa butter

macarons, sponge cakes, almond cream, frangipane.

in chocolate acquire the most appropriate form. Stable

Neutral glaze, transparent gel, nappage is a transparent jelly-like texture. It is used to coat cuts of fruits and berries, surfaces of petit gateaux and cakes, gives shine and protects from drying. The neutral glaze is applied on a surface with an airbrush compressor and a spray gun. Nappage can also be used to pour and brush products with. Nut butter is a paste made from nuts finely ground in a mixer with blades attachment or in a coffee grinder. Pectin NH is a gelling agent that creates gel thermoreversible textures. It is used for preparation of berry puree, giving them a stable texture. Reacts in an acidic environment. Pectin X58 is a gelling agent that forms gel thermoreversible textures. It is used for making neutral glaze and jellifying pastry products containing sugar in small amount, calcium and either with no acid or with very small amount of it.

crystalline structure of cocoa butter enables hardened chocolate to crisp, shine and shrink; and it helps to remove chocolate easily from a mold. Working temperature for dark chocolate is 32°C, milk chocolate – 30°C, white chocolate – 29°C. Trimoline is inverted sugar. It has a texture of honey. One of the main properties of trimoline is to stabilize water, preventing demulsifiction, mostly whilr making ganache, berry coulis, etc. It is often used in baking to keep products moist. It prevents crystal formation in frozen confectionary products. Trimoline serves as an anticrystallizing agent as well. Trimoline is 30% sweeter than sugar. Infusion is a French term that means hot or cold liquid (water, milk, cream) steeping with a fragrant ingredient. To get an exquisite aroma, especially when you use strong flavorings such as lavender, cardamom, or to preserve the snow-white color of cream, in case of steeping with coffee, cold infusion is needed.

Praline (fr. praliné) is mixture of caramel and toasted nuts in a ratio 1:1, ground to a paste. They say that hand-made praline despite its grainy texture holds the best flavor. Lately there has been a tendency to prepare praline with less sugar.

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TYPES OF CREAMS

Crème Anglaise is a cream consisting of milk that is heated

Diplomat cream is a cream consisting of pastry cream and

with combined previously yolks and sugar constantly

whipped cream with gelatin.

stirring. To get that caramel flavor of crème anglaise, sugar is replaced with caramelized sugar. To make this cream berry-flavor, milk can be swapped fully or partially for cream, juice, fruit puree. Add lavender, coffee, vanilla, basil, tonka beans, zest, cinnamon, lemongrass leaves, cocoa beans pieces, etc to milk and set aside for a while – fragrant ingredients will do the trick. Bavaroise cream is a classic cream mousse that often serves as a basis for cakes and petit gateaux. It consists of crème anglaise with gelatin and whipped cream. Chantilly Cream is a classic whipped cream with a small amount of sugar and 35% cream. Chantilly cream is used in modern confectionery for decorating confections to make them look particularly delicious. The recipe of modern Chantilly cream includes different kinds of chocolate, cream cheese and gelatin. The cream can be flavored with vanilla, nut butter, praline, cream caramel, pistachio paste, different types of alcohol such as Grand Marnier, Kirsch,

fill macarons, to decorate confections and as cake or petits gateaux layers. The cream keeps its shape perfectly due to high fat content. Pastry cream, or crème pâtissière is a classic French cream consisting of crème anglaise and a thickener – starch. The cream serves as a basic cream for other creams – Diplomat, Chiboust, mousseline. Pastry cream is not used in its pure form. Almond Cream is a cream for baking, consisting of flour, butter, sugar, almond powder in equal amount. To get quality almond cream, it is necessary not to let it get whipped, but mix for 5 minutes until white and thick. Frangipane is a cream for baking mostly tarts and tartlets. It consists of almond cream with 15%-20% pastry cream. This baked cream can also serve as a sponge cake.

Grappa, Limoncello, Crème de Cassis.

Mirliton is a cream for baking mostly tarts and tartlets, its

Chiboust cream – the classic chiboust cream consists of

cream juicy, cream and juices can be added.

pastry cream, whipped cream, whipped egg whites and gelatin for stabilization. The cream is used for assembling cakes and petits gateaux as well as for decoration. The cream is particularly smooth if to follow the right technique of making.

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Mousseline cream is a pastry cream with butter. It is used to

composition is similar to almond cream. To make Mirliton

TABLE OF CREAMS

Ingredients

Cream Crème Anglaise

milk

yolks whipped cream

Bavaroise cream

Crème Anglaise

gelatin

Pastry cream

Crème Anglaise

starch

Diplomat cream

Pastry cream

gelatin

whipped cream

Chiboust Cream

Pastry cream

gelatin

whipped cream

Mousseline cream

Pastry cream

butter

sugar

whipped cream

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ACKNOWLEDGEMENTS

More than 10 people were directly involved in creating this book. I want to express a heartfelt thank you to all those who provided me with the energy, time, and opportunities to embark on this highly anticipated project – my first book – and see it through. I’m deeply grateful to Oleksiy Ovrutskyy for staying on track and dedicating his time to meticulously arranging each photo and word to create a cohesive whole. Without this level of effort, even the best material would not have transformed into this book. Special thanks also go to Tatiana Ovrutska and her dynamic team at Tocasa pastry shop for their thorough and meticulous review of every recipe in this book. To my team – Anna Podruzhyna, Elena Perviy, and Anastasiia Lepskaya – thank you for your excellent work. Your assistance and resilient yet friendly spirit, even in my absence, enabled me to bring this project to fruition. A heartfelt thank you to Natalia Usok for providing order and a comfortable environment while working in a spotlessly clean kitchen. I extend special thanks to the photographers of this book, Natalia Khoroshaeva and her husband Dmitriy Khoroshaev. Each photo possesses a tenderness and nuanced quality that captivates the viewer. Their contributions have elevated this book into an artistic and, in my opinion, exceptionally beautiful piece. I express my deepest gratitude to my parents and beloved grandmother for their presence and warmth. I would also like to thank my cherished sons, Maxim and Timofey, for giving me the motivation and purpose to persevere each day. Lastly, I wish to thank my husband, Edmond Solari, for his love, patience, invaluable support, and constant presence by my side.

Tetyana Verbytska, Pastry Chef and Founder of KICA

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