recipes, felchlin recipe book, 2008
DESCRIPTION
A collection of recipes from Felchlin.TRANSCRIPT
2008 USA Pastry Seminar
Stephan Iten Corporate Pastry Chef Max Felchlin AG
RECIPE BOOK
Schedule and Program for the Workshop and
Seminar 2008 in the United States ___________________________________________________________________________
Class Schedule
1st Day:
08:30 am Welcome and Introduction of the Max Felchlin AG
Presentation of the Seminar
09:00 am Molded and cut Pralines, sugar free chocolates (Pages 5-12)
Lemon Thyme sugar free
Spiced Pears with Roasted Hazelnuts no added sugar
Lime Exotic Raspberry Emotion
Feuille Praline
Tropic Mango
Cru Sauvage – Wild attraction
Praline Rustic Noble with Orange and Cointreau
Praline Caramel
10:30 am Preparation of Entremets, and Plated desserts
12:30 pm Lunch break
01:30 pm How to created and build showpieces in a short time
05:30 pm End of the first Day
2nd
Day:
08:30 am Finishing of molded and cut Pralines, sugar free chocolates
10:00 am Entremets & Desserts in glasses: (Pages 23-32)
Calliops Tropic
Spiced Chocolate Pears sugar free
Dream of Hacienda
Paradise of Pistachio and Strawberries
Saffron Passion Delice
Tart Piemontese with Orange Cream
Hazelnut Praline Caprice
Chocolate Banana Mousseuse
Hazelnut Caramel
2
12:30 pm Lunch Break
01:30 pm Plated Desserts Combination: (Pages 34-41)
Pineapple Carpaccio with warm Coconut Cake
Green Tea Ice Cream
Nocciola Drift
Milk Chocolate and Raspberry Mousseuse
Medley of warm Elvesia Chocolate, Banana Bavaroise
with Caramel Ice Cream
Green Tea Inspiration
Mango Chibouste with sautéed Mangos and Ginger Ice Cream
Warm Roasted Apricot on Layer of warm caramelized Philo,
warm Milk Chocolate-Chocolate Ice Cream
04:00 pm Migniardise- afternoon tea cake: (Pages 43-50)
Coffee Hazelnut no added sugar
Pistachio-Raspberry
Elvesia Chocolate Cake
Mango Almond Phylo
Piemont Gianduja Seduction
Les Charmeurs
Winter Hazelnut - Caramel
05:00 pm Display and Sampling of all Chocolates & Desserts Discussion
05:30 pm End of the Workshop
3
4
CL72E Supremo 62%, dark Couverture, sugar
free
Yield: Makes about 3 praline molds of 32 pieces.
Ingredients:
310 g / 3.8 oz heavy cream 35%, liquid
6 g / 0.2 oz lemon thyme leaves
80 g / 2.8 oz maltitol
250 g / 8.7 oz Supremo 62%
50 g / 1.7 oz butter, unsalted, soft
Preparation: Boil heavy cream, maltitol and lemon thyme. Infuse for about a
half hour. Strain. Fold in tempered Supremo 62% couverture.
Cool down to 35 C / 95 F. Add soft butter and homogenize the
ganache by using a hand blender.
Setting: Cast the mold with Supremo couverture. Pipe the lemon thyme
ganache with a pastry bag in the dome mold. Let it set
(crystallize) at room temperature for 24 hours. Close the dome
mold with Supremo 62%.
Place a colored transfer sheet and let it set for 10 minutes.
Remove and demold.
Lemon Thyme No Added Sugar
5
CL71E
DC09E
Lacta 38%, milk Couverture, no added
sugar
Praline F, hazelnut praline cream, no
added sugar
Yield:
Makes about 2 pralines molds of 36 pieces each.
Ingredients:
Spiced Pear Gelée:
250 g / 8.7 oz pear purée ( no sugar )
75 g / 2.5 oz maltitol
1 pce cinnamon sticks
1 pce vanilla bean
1 pce clove
2 g / 0.1 oz pectin or
1 g / 0.0 oz apple pectin USA
75 g / 2.5 oz maltitol
3 g / 0.1 0z citric acid
Ganache:
260 g / 9.1 oz heavy cream, 35% liquid
10 g / 0.3 oz ginger powder
250 g / 8.0 oz Lacta 38%
100 g / 3.5 oz Praline F
50 g / 1.7 oz butter, unsalted, soft
100 g / 3.5 oz roasted hazelnut pieces
Preparation: Spiced Pear Gelée:
Boil pear purée, cinnamon, vanilla and clove. Infuse for about
30 minutes. Strain.
Mix maltitol and pectin together then add to the mixture.
Whisk until 100 C / 212 F and add citric acid.
Ganache:
Boil heavy cream and ginger powder. Add Praline F and mix
well. Cool down to 30 C / 86 F. Slowly add tempered Lacta
38% couverture and soft butter. By using a hand blender
homogenize the ganache.
Setting: Spray the praline mold with red colored cocoa butter. Cast with
tempered Lacta 38% couverture. Fill in 1/3 of the Spiced Pear
Gelée by using a piping bag. Place a piece of roasted hazelnut.
Fill up the ganache and let it crystallize by room temperature
for 24 hours. Seal with Lacta 38% couverture. Place in
refrigerator. Demold.
Spiced Pears with roasted Hazelnuts
No Added Sugar
6
DC76E
CS73E
CS84E
CL85E
Frambonosa F, raspberry filling firm
Accra 62% Rondo, dark Couverture,
classic
Edelweiss 36% Rondo, white
Couverture, surfine
Ambra 38% Rondo, milk Couverture,
surfine
Yield:
Makes about 100 pieces.
1 frame of 26 x 35 x 0.5 cm / 10.24 x 23.8 x 0.2 inches.
Cut squares of 2 x 2 cm / 0.7 x 0.7 inches.
Ingredients:
Raspberry Ganache: 40 g / 1.4 oz heavy cream 35 %, liquid
60 g / 1.7 oz raspberry purée
15 g / 1.0 oz glucose
75 g / 2.5 oz Edelweiss 36%
125 g / 4.3 oz Ambra 38%
100 g / 3.5 oz Frambonosa
5 g / 0.1 oz raspberry liqueur
40 g / 1.4 oz butter, unsalted, soft
Lime Exotic Gelée:
120 g / 4.2 0z apricot purée
120 g / 4.2 oz lime purée
25 g / 0.8 oz granulated sugar 8 g / 0.2 oz pectin yellow ribbon
or 4 g / 0.1 oz apple pectin USA
250 g / 8.4 oz granulated sugar
30 g / 1.0 oz glucose
3 g / 0.1 oz citric acid 1:1
Accra Ganache:
80 g / 2.8 oz heavy cream 35%, liquid
10 g / 0.3 oz glucose
5 g / 0.1 oz trimoline (inverted sugar)
100 g / 3.5 oz Accra 62%
20 g / 0.7 oz butter, unsalted, soft
Preparation:
Raspberry Ganache: Warm up heavy cream, raspberry purée and glucose up to 35 C / 95 F. Add
melted Frambonosa, Edelweiss 36%, Ambra 38%, raspberry liqueur and soft butter. By using the hand blender homogenize the ganache.
Lime Exotic Gelée:
Mix granulated sugar and pectin well. Add to the lime and
apricot purée and boil. Add the second part of granulated sugar
and glucose and boil everything up to 105 C / 221 F. Add the
citric acid. Fill up in the frame and let it set.
Accra Ganache:
Warm up heavy cream, glucose and trimoline up to 35 C /
95 F. Add tempered Accra 62% couverture and soft butter. By
using a hand blender homogenize the ganache.
Setting:
Fill up the Raspberry Ganache in the frame and place the Lime
Exotic Gelée on top. Smooth with Accra Ganache and let it set
at room temperature for 24 hours. Cut the praline in squares
and dip in tempered Ambra 38% couverture. Place ruby food
color on top. Immediately cover with a plastic disc and let it
set.
Remove before serving.
Lime Exotic Raspberry Emotion
7
DC14E
DC56E
DC46E
CS36E
CS11E
Praline Croquantine, almond cream
with flaky wafers
Almonosa F, almond filling firm
Praline paste, hazelnut paste
Maracaibo Criolait 38% Rondo, Grand
Cru Couverture, with milk/ cream
Granulated Cocoa Butter
Yield: Makes about 50 pieces.
1 frame of 26 x 35 cm / 10.24 x 13.8 inches.
Cut in squares of 2.5 x 3 cm / 1 x 1. 5 inches.
Ingredients:
Ganache:
375 g / 6.0 oz Praline paste
225 g / 7.8 oz Maracaibo Criolait 38%
75 g / 2.5 oz Almonosa F
60 g / 2.1 oz Praline Croquantine
Praline Crunch:
150 g / 5.2 oz Praline Croquantine
8 g / 0.2 oz Cocoa Butter, liquid
50 g / 1.7 oz Maracaibo Criolait 38%
Preparation:
Ganache:
Melt Praline paste, Almonosa and Praline Croquantine. Add
tempered Maracaibo Criolait 38% and mix well.
Praline Crunch:
Melt Praline Croquantine then add melted Cocoa Butter. Mix
well. Incorporate tempered Maracaibo Criolait 38%.
Setting:
Spread out the Praline Crunch in a frame of 26 x 35 cm / 10.24
x 13.8 inches. Let it set. Add the ganache on top and smooth
out. Let it set at room temperature for 24 hours. Cut in squares
and dip in tempered Maracaibo Criolait 38%.
Decoration:
Gold leaves.
Feuille Praline
8
CS59E
DC77E
CS36E
Maracaibo Clasificado 65% Rondo,
Grand Cru Couverture, dark
Mangonosa, mango-passion fruit filling
Maracaibo Criolait 38% Rondo, Grand
Cru Couverture, with milk/ cream
Yield:
Makes about 3 Mythen molds of 21 pralines each.
Ingredients:
200 g / 7.0 oz heavy cream 35%, liquid
100 g / 3.5 oz Maracaibo Clasificado 65%
50 g / 1.7 oz Maracaibo Criolait 38%
20 g / 0.7 oz trimoline (inverted sugar)
100 g /3.5 oz Mangonosa
candied Mango pieces
Preparation:
Warm up heavy cream to 30 C / 86 F. Add tempered
Maracaibo Clasificado 65% and Maracaibo Criolait 38%
couverture, trimoline and melted Mangonosa filling.
Homogenize the ganache by using the hand blender.
Setting:
Place some gold leaves into the mold. Cast the Mythen praline
mold once with tempered Maracaibo Clasificado 65% and let it
set. Fill up with the ganache. Place some candied, dried mango
pieces in and then let it set overnight. Cover with Maracaibo
Clasificado 65% couverture. Make sure there are no holes or
air bubbles. Let it set in the refrigerator for 20 minutes.
Demold.
Tropic Mango
9
CS93E Cru Sauvage Bolivia 68% 60 h Rondo,
dark Couverture
Yield: Makes about 2 praline molds of 32 pieces each.
Ingredients:
300 g / 10.5 oz heavy cream, 35%, liquid
40 g / 1.4 oz glucose
80 g / 2.8 oz wild forest honey
270 g / 9.4 oz Bolivia 68%
plums, soaked in liqueur
Preparation:
Warm up heavy cream, glucose and forest honey. Fold in
tempered Bolivia 68%. By using a hand blender mix to a
homogeneous ganache.
Setting:
Cast the dome mold with Bolivia 68% couverture. Pipe the
ganache with a pastry bag in the dome mold. Place in a half
plum and let it set (crystallize) at room temperature for 24
hours.
Seal with Bolivia 68% couverture and place in the refrigerator
for 10 minutes. Demold.
Cru Sauvage – Wild attraction
10
PRALINE RUSTIC NOBLE WITH ORANGE AND COINTREAU YIELD: 49 PIECES
Ganache Praline Rustic Noble 60% 500 g / 17.5 oz ........ Praline Rustic Noble 60% 150 g / 5.2 oz ........ Maracaibo Criolait 38% 100 g / 3.5 oz ........ Maracaibo 65% Orange Marmalade 250 g / 8.7 oz ....... California Almond Paste 45 g / 1.2 oz ....... Sorbitol 50 g / 1.7 oz ....... Orange purée, concentrate 15 g / 0.4 oz ........ Cointreau, 40° vol. 2 drops ...................... Orange Oil 50 g / 1.7 oz ....... Orangeat (candied orange pieces) 25 g / 0.8 oz ........ Cointreau Ganache Praline Rustic Noble 60% Mix Praline Rustic Noble 60% with tempered Maracaibo Criolait 38% and Maracaibo 65% together. Orange Marmalade Warm California Almond Paste and sorbitol up to 40°C/104°F. Add orange purée concentrate and incorporate Cointreau as well as Orange Oil under the mixture. Soak Orangeat and Cointreau over night and fold under the Orange Marmalade.
Fill up 1/3 of the praline mold “La Vela” with Ganache Praline Rustic Noble 60%. Let it cool down for about 15 minutes in the refrigerator. By using a pastry bag, pipe Orange Marmalade into the mold. Do not pipe too much of the filling into the “La Vela” mold as rifts could occur at the edges and humidity enters in the pralines. The shelf life will then be much shorter. Carefully place one piece of soaked Orangeat into the filling. Pipe in remaining Ganache Praline Rustic Noble 60% and smooth down by using a spatula. Cool down in refrigerator. Again with the spatula, add a little bit of tempered Maracaibo Criolait 38%. Place in refrigerator. Demold, let the pralines set for 24 hours at a temperature of 12–16°C/60°– 65° F. Dip pralines in Maracaibo Criolait 38%. Decorate with a caramelized hazelnut.
#31332 ........... FELCHLIN-Swiss PRALINE RUSTIC NOBLE 60%
#31117 ........... FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31118 ........... FELCHLIN-Swiss MARACAIBO 65%
#31345 ........... FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#90066OR ..... Orange Oil
Specialty
Ingredients
Ingredients
Preparation
Setting
Decoration
11
PRALINE CARAMEL YIELD: 64 PIECES
Caramel Hazelnut Ganache 200 g / 7.0 oz ......... Caramel Hazelnut 80 g / 2.8 oz ......... Maracaibo Criolait 38% Gianduja Filling 130 g / 4.5 oz ......... Heavy cream 35%, liquid 80 g / 2.8 oz ......... Maracaibo Gianduja with Piemont Hazelnuts 100 g / 3.5 oz ......... Maracaibo 65% 20 g / 0.7 oz ......... Butter, unsalted 20 g / 0.7 oz ......... Trimoline
Caramel Hazelnut Ganache Mix tempered Maracaibo Criolait 38% with Caramel Hazelnut. Gianduja Filling Warm up heavy cream and Trimoline, add Maracaibo Gianduja with Piemont Hazelnuts mix well. Incorporate tempered Maracaibo 65% and butter. Homogenize by using a hand blender.
Cast praline dome molds one time with tempered Maracaibo Criolait 38%. Pipe 1/3 with Caramel Hazelnut Ganache. Then fill up with Gianduja filling. Let it crystallize by room temperature for 24 hours. Seal with Maracaibo Criolait 38% and place for about 10 minutes in the refrigerator. Demold.
#31373 ........... FELCHLIN-Swiss CARAMEL HAZELNUT
#31117 ........... FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31358 ........... FELCHLIN-Swiss MARACAIBO GIANDUJA WITH
PIEMONT HAZELNUTS
#90435 ........... Trimoline
Specialty
Ingredients
Ingredients
Preparation
Setting
12
13
Creative Decoration Elements
Couvertures on frozen Elements
Chocolate Curls
This technique is a special way to produce thin
couverture curls. By using a pastry bag pipe fine
couverture lines on a frozen plastic tube. Remove
the couverture immediately from the frozen tube.
Let it crystallize over night before using.
Chocolate Spaghetti Net
For chocolate spaghetti use a pastry bag to pipe
slightly liquid, non-tempered couverture in fine
lines on a frozen marble slab. The couverture
crystallizes immediately. Take a spatula to
remove. Arrange the spaghetti bundles to the
desired shape. Let it set on a sheet overnight.
Chocolate Band
Spread out very thin layered, non-tempered
couverture on a frozen marble slab. Immediately
comb and cut in bands.
Roll the couverture bands in the desired
shape. Let it crystallize overnight.
14
Chocolate Spirals and Bands
Chocolate Spirals Spread out a very thin layer of tempered
couverture on a plastic sheet. Comb and cut in
desired shapes.
As soon as the couverture has set, roll the
spirals on the plastic sheet over a tube. Let it
crystallize for about 3-4 hours. Remove
carefully the couverture spirals from the plastic
tube.
.
Chocolate Bands With this technique you can easily create
two-colored couverture bands. Spread out a
very thin layer of tempered couverture on a
fplastic sheet. Comb. As soon as the first
llcouverture has crystallized, spread on it the
csecond couverture which has a different lcolor.
C Cut immediately in the desired shapes. Let
c it set.
Remove chocolate bands from the
surface
15
Couverture Sails and Arcs
Couverture Sails Place a plastic foil on a oiled sheet. Put metal
sticks on the sides to fix the heights. Spread out
tempered couverture.
Couverture Arcs
Spread out very thin tempered couverture on a
plastic sheet. Let it set. Cut in individual sizes.
Roll on a plastic tube. Crystallize overnight.
Before setting, cut in shapes and roll on a
plastic tube.
Let it crystallize overnight before removing
from the plastic foil.
Remove from the plastic sheet.
16
Colored Couverture Transfer Sheets
Couverture bowls
We are able to use a large version of different
techniques and decoration methods. Brush colored
cocoa butter by using a paint roller, or use a spray
gun and spray colored and tempered (35°C / 95°F)
cocoa butter on a oiled plastic foil.
Pipe dots on a oiled plastic sheet with tempered,
white couverture. Let it set and spread out a thin
layer of tempered, dark couverture.
In a hemispheric mold lay out some gold leaves.
Paint the inside with tempered and different
colored couvertures, using your fingers.
Or spray with the spray gun tempered, colored
cocoa butter.
Let it set and cast twice with tempered white
couverture. Crystallize in the refrigerator for
about 20 minutes.
Demold.
Put 2 hemispheric molds for a few seconds on a
warm sheet and join them.
17
Powder- and Marble Effects
Place a plastic foil on a oiled sheet. Dust lightly
with cocoa powder. Cover carefully with white
tempered couverture.
Let it crystallize overnight before removing from
the plastic foil
The rusty effect is another possible variant:
Sprinkle the mold lightly with water. Dust with
icing sugar.
Cast the mold twice with tempered, dark
couverture. Let it crystallize and place in the
refrigerator for about 30 minutes.
18
Couverture spraying Techniques & Showpieces
Spraying of Molds
With colored cocoa butter or tempered couverture spray out any
type of mold.
Options ·liquid, red, tempered cocoa butter
·yellow cocoa butter
·orange cocoa butter
·light green cocoa butter
Always temper cocoa butter up to 37°C /96°F. Cast with white
tempered couverture. Crystallize and refrigerate for about 20
minutes. Demold.
Spraying of frozen Couverture Elements
Freeze any type of mold for about 30 minutes. Temper cocoa butter
up to 40°C /104° F. Spray directly on the frozen elements. Let it
crystallize overnight or you get condensation, temperature changes
or no direct crystallization.
Recipe for spraying couverture:
White couverture 650 g / 22.7 oz white couverture
350 g / 12.2 oz cocoa butter
Milk couverture 700 g / 24.5 oz milk couverture
300 g / 10.5 oz cocoa butter
Dark couverture 600 g / 21 oz dark couverture
100 g / 3.5 oz cocoa block
300 g / 10.5 oz cocoa butter
19
Creating Showpieces
To create showpieces use different molds, rings and stencils.
Before creating your showpiece be aware about the following:
Make sure all elements are not too thick. Otherwise the pieces
could collapse when built together.
For a rapid construction of the showpiece use cold spray.
Do not touch the surface anymore if you use spray guns.
Work always with gloves.
Place decoration such as colored bowls, chocolate flours, transfer
sheets etc. in the very end.
Make sure that you use only tempered couverture
Showpieces can be used for the following:
Turn down services in Hotels
Amenities
Exhibitions
Window presentations
Image creator in pastry shop/lobby
- Amenities
- Exhibitions
- Window presentations
- image creator in pastry shop/lobby
20
Tuilles, Macaroons, Isomalt Decoration, Dry Fruit Chips
17
Tuilles
110 g / 3.8 oz granulated sugar
60 g / 2.1 oz orange juice
30 g / 1.0 oz pastry flour
60 g / 2.1 oz almond powder
60 g / 2.1 oz warm butter
Preparation:
Mix all ingredients together. Spread out on a silpat sheet and
bake in the preheated oven at 200°C / 392°F until golden crispy.
Lay over a wooden roller and bring to shape.
Macaroons
250 g / 8.8 oz almond powder
450 g /16.1 oz powder sugar
200 g / 7.0 oz egg white
50 g / 1.8 oz granulated sugar
2 g / 0.1 oz cream of tartar
Preparation:
Sift almond powder and the icing sugar twice trough a very thin
sieve. Make sure you take fresh egg white, separated one day in
advance, stored at room temperature till used. Whip egg white
with granulated sugar and cream of tartar stiff.
Fold the almond powder/ powder sugar mix under the stiff
whites and work it till you end up with right consistency.
Pipe small dots on top of a silicone mat or Teflon paper and
bake at 160°C / 320°F for 16-17 minutes.
Underlay the Macaroons with three additional sheet pans when
baking.
Isomalt
Spread out Isomalt on a silpat sheet. Add food color and bake at
150°C / 302°F until the sugar bubbles.
Dry fruit chips:
Cook a 1:1 sugar syrup. Let it cool down. Dip the sliced fruits
such as apples, lemons, limes, pears, oranges, etc. in the sugar
syrup. Lay out on a silpat sheet and bake in the preheated oven
at 100°C / 212°F for several hours. The sliced fruit have to be
very crispy.
21
22
FE93E
CS84E
Cocos-Gianduja, with shredded coconuts
Edelweiss 36% Rondo, white Couverture,
surfine
Yield: Makes about 20 cups of 200 g / 7 oz each.
Ingredients:
Coconut Dacquoise: 160 g / 5.6 oz egg white
130 g / 4.5 oz granulated sugar
30 g / 1.0 oz pastry flour
60 g / 2.1 oz powdered sugar
60 g / 2.1 oz coconut powder
Almond Crunch (Streusel):
300 g / 10.5 oz butter, unsalted soft
220 g / 7.7 oz powdered sugar
600 g / 21.0 oz pastry flour
Preparation:
Coconut Dacquoise:
Whip egg white and granulated sugar to soft peaks. Fold in
powdered sugar, pastry flour and coconut powder. Spread out
on a baking tray and bake in the preheated oven at 200°C /
392°F.
Almond Crunch (Streusel):
Whip butter, powdered sugar and almond powder well.
Slowly add whole eggs and then fold in the sieved pastry
flour. Let the dough rest in the refrigerator for a few hours.
Use a grater and rub the almond dough until you get Streusel
(Vermicelli). Bake in the preheated oven at 180º C / 356ºF.
Cut out discs and put aside.
Pineapple Gelée:
Boil pineapple purée and vanilla seeds. Add dissolved
gelatine leaves, kirsch water and sautéed pineapples cubes.
Let it simmer for a few minutes.
Coconut Gianduja:
Warm up milk then add dissolved Cocos-Gianduja and
gelatine. Mix well. Add white rum before cooling down. Fold
whipped cream under.
Setting:
Fill up 1/3 of the cup with Pineapple Gelée. By using a pastry
bag fill to the half Cocos Gianduja, and then place the
Coconut Dacquoise. Fill up the other half with Cocos
Gianduja and let it set in the refrigerator. Place the Almond
Crunch (Streusel) on top.
Decoration:
Add fresh coconut slices, dried pineapple sticks and white
chocolate curls.
mango – passion fruit filling
125 g / 4.3 oz whole eggs
Pineapple Gelée:
400 g / 14.0 oz pineapple purée
1 pce vanilla stick
30 g / 10.5 oz kirsch water
5 g / 0.1 oz gelatine leaves
200 g / 7.0 oz pineapples, sautéed cubes
Coconut Gianduja:
240 g / 8.4 oz milk
3 g / 0.1 oz gelatine leaves
370 g / 12.9 oz Cocos-Gianduja
5 g / 0.1 oz white rum
350 g / 12.2 oz heavy cream 35%, whipped
Calliops Tropic
23
CL72E Supremo 62%, dark Couverture, sugar
free
Yield:
Makes about 16 glasses of 200 g / 7 oz each.
Ingredients:
Spiced Sablé Breton:
120 g / 4.2 oz butter, unsalted
120 g / 4.2 oz maltitol
60 g / 2.1 oz egg yolks
170 g / 5.9 oz pastry flour
7 g / 0.2 oz baking powder
4 g / 0.1 oz fleur de sel (sea salt)
clove powder
cinnamon powder
Spiced Chocolate Cream:
250 g / 8.7 oz heavy cream 35%, liquid
100 g / 3.5 oz milk
50 g / 1.7 oz maltitol
150 g / 5.2 oz Supremo 62 %
1 pce vanilla bean
3 pces star anis
10 pces coriander seeds
10 pces Szechuan pepper seeds
50 g / 1.7 oz egg yolks
25 g / 0.8 oz maltitol
4 g / 0.1 oz gelatine leaves
Almond Sponge Cake:
150 g / 5.2 oz almond powder
150 g / 5.2 oz maltitol
125 g / 4.3 oz whole eggs
80 g / 2.8 oz egg yolks
120 g / 4.2 oz pastry flour
270 g / 9.4 oz egg white
100 g / 3.5 oz maltitol
Caramelized Pears:
50 g / 1.7 oz maltitol
100 g / 3.5 oz water
200 g / 7.0 oz pear purée
400 g /14.0 oz pears, cut in cubes
Pear Cream-Chantilly:
500 g / 17.5 oz heavy cream 35%, whipped
500 g / 17.5 oz pear purée
4 g / 0.1 oz gelatine
10 g / 0.3 oz pear liqueur
15 g / 0.4 oz maltitol
Preparation:
Spiced Sablé Breton:
Mix soft butter, maltitol and fleur de sel well. Add egg yolks,
clove powder and cinnamon powder. Fold sieved pastry flour
and baking powder under the mixture. Cool in the refrigerator.
Roll out 1 cm / 0.5 inches thick. Cut out some discs and bake at
200 C / 392 F.
Spiced Chocolate Cream:
Boil milk, heavy cream, vanilla bean, star anis, coriander seeds,
Szechuan pepper seeds and maltitol. Let it infuse for about 20
minutes. Reboil and sieve. Add dissolved gelatine leaves. Whip
egg yolks and maltitol before adding to the mixture. Cook to a
cream anglaise (85ºC / 217ºF). Add Supremo 62% couverture
and mix well. Cool down.
Almond Sponge Cake:
Whip egg yolks, whole eggs and maltitol well. Add
almond powder. Whip egg white and the second part of
maltitol to a meringue. Fold the meringue and the pastry
flour in the mixture. Fill up in small round flexipan
molds. Bake in the preheated oven at 180 C / 356 F for
about 10-12 minutes.
Caramelized Pears:
Slowly caramelize maltitol and water. Then add small,
cut pears and cook them until soft. Add pear purée and
set aside. Cool down. Pear Cream-Chantilly:
Warm up pear purée and maltitol, add dissolved gelatine
and pear liqueur. Fold slowly whipped cream under. Setting:
Place a disc of the Spiced Sablé Breton in the glass. Pipe by
using a pastry bag half way up the Spiced Chocolate Cream.
Add some Caramelized Pears on top. Pipe Pear Cream-
Chantilly and cover with an Almond Sponge Cake. Refrigerate
Decoration:
Dried pear slices, chocolate curls and isomalt sugar.
Spiced Chocolate Pears Sugar Free
24
CR74E
CA23E
KK44E
CS11E
TM99E
HA01E
Elvesia Rep. Dominicaine 74% 72h
Rondo, Cru Hacienda Couverture, dark
Cocoa Nibs
California, almond paste 1:1
Granulated Cocoa Butter
ChocoBrillant, chocolate glaze
Cocoa powder, 22-24%
Yield: Makes about 3 frames of 25 x 8 x 4 cm /
10 x 3.5 x 1.5 inches
Ingredients:
Chocolate Sponge:
350 g / 12.3 oz California
150 g / 5.3 oz butter, unsalted, soft
100 g / 3.5 oz granulated sugar
150 g / 5.3 oz whole eggs
50 g / 1.7 oz milk
130 g / 4.6 oz pastry flour
20 g / 0.7 oz Cocoa powder
5 g / 0.2 oz baking powder
Crispy Feuillantine:
150 g / 5.3 oz powdered sugar
120 g / 4.2 oz butter, unsalted, soft
2 g / 0.7 oz pectin yellow ribbon
50 g / 1.7 oz glucose
150 g / 5.3 oz almond slices
30 g / 1.0 oz pistachio, chopped
10 g / 0.3 oz Cocoa Nibs
Almond Dacquoise:
350 g / 12.2 oz egg white
100 / g 3.5 oz granulated sugar
280 g / 9.8 oz powdered sugar
280 g / 9.8 oz almond powder
70 g / 2.4 oz pastry flour
Bourbon Vanilla:
120 g / 4.2 oz milk
120 g / 4.2 oz heavy cream 35%, liquid
1 pce vanilla bean
50 g / 3.5 oz egg yolks
80 g / 5.3 oz granulated sugar
6 g / 0.3 oz gelatine leaves
250 g / 8.7 oz heavy cream 35%, whipped
Hacienda Mousse:
120 g / 4.2 oz granulated sugar
40g / 1.4 oz water
120 g / 4.2 oz egg yolks
100 g / 3.5 oz whole eggs
500 g / 17.5 oz Elvesia 74%
700 g / 24.5 oz heavy cream 35%, whipped
Preparation:
Chocolate Sponge:
Mix California, soft butter and granulated sugar. Slowly add eggs and
milk. Fold in sieved pastry flour, Cocoa powder and baking powder.
Spread out on a silpat sheet and bake in the preheated oven at 180°C /
356°F for about 30 minutes.
Crispy Feuillantine:
Warm up powdered sugar, unsalted butter, pectin and glucose. Add
almond slices, chopped pistachio and Cocoa Nibs. Mix well. Spead
out on a silpat sheet and bake in the preheated oven at 200°C / 392°F
for about 20 minutes.
Almond Dacquoise:
Whip egg white and granulated sugar to a meringue. Fold in sieved
powdered sugar, almond powder and pastry flour. Spread out on a
silpat sheet and bake at 200ºC / 392ºF.
Bourbon Vanilla:
Boil milk, heavy cream and vanilla bean. Whip egg yolks and
granulated sugar well. Combine everything and reboil until a cream
anglaise (85°C / 217°F). Add dissolved gelatine leaves and mix well.
Cool down. Before setting fold carefully whipped cream under. Fill up
half of the frame and freeze. Demold.
Hacienda Mousse:
Boil granulated sugar and water up to 120°C / 248°F. Whip egg yolks
and whole eggs foamy. Add slowly the cooked sugar to the whipped
eggs and let it cool down. Add melted (40°C / 104°F) Elvesia 74%
couverture and mix well. Slowly fold in the whipped cream.
Setting:
Place the frame on a plastic sheet. As a decoration element put 2
flexipan cocoa pods inside the frame. Fill half of the frame with
Hacienda Mousse then place the Bourbon Vanilla and the Almond
Dacquoise on it. Cover with some Hacienda Mousse. Spread a little
bit of Elvesia 74% couverture on the Crispy Feuillantine and then
place a slice of Chocolate Sponge on it. Smooth out with Hacienda
Mousse. Freeze. Remove the flexipan cocoa pots and the frame.
Decoration: By using the chocolate spray gun, spray a mix of Elvesia 74% couverture with 50% Cocoa Butter and some red food color.
Pipe ChocoBrillant in the cocoa pot holes. Place chocolate transfer
sheet on the sides, macaroons and gold leaves.
Dream of Hacienda
25
DC53E
CS11E
CA23E
TM99E
CS36E
DC75E
CS84E
Pistachiosa F, pistachio filling firm
Granulated Cocoa Butter
Cocoa Nibs
ChocoBrillant, chocolate glaze
Maracaibo Criolait 38% Rondo, Grand
Cru Couverture, with milk/ cream
Fraganosa F, strawberry filling firm
Edelweiss 36% Rondo, Surfine
Couverture
Yield:
Makes about 2 molds of 18 cm / 7.5 inches.
Ingredients:
Sugar Dough with Sesame:
125 g / 4.3 oz butter, unsalted, soft
125 g / 4.3 oz powdered sugar
1 pce whole eggs
1 g / 0.0 oz salt
250 g / 8.7 oz pastry flour
50 g / 1.7 oz sesame
Strawberry Cream Brûlée:
120 g / 4.2 oz egg yolks
130 g / 4.5 oz granulated sugar
400 g /14.0 oz heavy cream 35%, liquid
12 g / 0.3 oz gelatine leaves
300 g /10.5 oz strawberry purée
100 g / 3.5 oz Fraganosa F
Pistachio Panna Cotta:
750 g / 26.4 oz heavy cream 35%, liquid
60 g / 2.1 oz granulated sugar
150 g / 5.2 oz Pistachiosa F
8 g / 0.2 oz gelatine leaves
Almond Dacquoise: 350 g / 12.2 oz egg white
100 / g 3.5 oz granulated sugar
280 g / 9.8 oz powdered sugar
280 g / 9.8 oz almond powder
70 g / 2.4 oz pastry flour
Preparation:
Sugar Dough with Sesame:
Whip soft butter, powdered sugar and salt well. Add the whole
eggs and mix well. Slowly fold pastry flour and sesame under
the mixture. Let it set in the refrigerator. Roll out 1 cm / 0.5
inches thick and bake in the preheated oven at 180ºC /356ºF.
Strawberry Cream Brûlée:
Whip egg yolks well. Boil heavy cream, granulated sugar and
strawberry purée. Add to the egg yolks and reboil to a cream
anglaise. Add dissolved gelatine leaves and Fraganosa. Fill up
in round flexipan molds and freeze.
Pistachio Panna Cotta:
Boil heavy cream and granulated sugar. Add Pistachiosa and
mix well. Fold in dissolved gelatine leaves.
Almond Dacquoise:
Whip egg white and granulated sugar to meringue. Fold in
sieved powdered sugar, almond powder and pastry flour.
Spread out on a silpat sheet and bake in the preheated oven at
200ºC / 392ºF
Setting:
Fill up 1/ 3 of the mold with Pistachio Panna Cotta. Place the
Strawberry Cream Brûlée on it. Put a disc of Almond
Dacquoise and fill up with the rest of the Pistachio Panna
Cotta. Freeze. Demold and spray with 50% Maracaibo Criolait
38% couverture and 50% Cocoa Butter. Place the cake on the
baked Sugar Dough with Sesame.
Decoration:
Glaze the middle of the cake with melted ChocoBrillant and
decorate with fresh raspberries, strawberries, chopped
pistachios, Cocoa Nibs and Edelweiss chocolate curls. Place a
Maracaibo Criolait 38% disc and encircle the cake with
pistachio macaroons.
Paradise of Pistachio and Strawberry
26
HA01E
RA50E
DC14E
CS36E
DC77E
TM99E
Cocoa powder, 22- 24%
Lemon Peel
Praline Croquantine, almond cream
with flaky wafers
Maracaibo Criolait 38% Rondo,
Grand Cru Couverture, with milk/
cream
Mangonosa F, mango – passion fruit
filling
ChocoBrillant, chocolate glaze
Yield:
Makes about 4 cake molds of 12 cm / 5 inches Ø.
Ingredients:
Almond Chocolate Cake:
150 g / 5.2 oz almond powder 200 g / 7.0 oz granulated sugar
210 g / 7.3 oz egg yolks
3 g / 0.1 oz Lemon Peel
45 g / 1.7 oz heavy cream 35%, liquid
200 g / 7.0 oz egg white
100 g / 3.5 oz granulated sugar
150 g / 5.2 oz pastry flour
50 g / 1.7 oz Cocoa powder
Praline Croquantine Disc: 300 g / 10.5 oz Praline Croquantine
100 g / 3.5 oz Maracaibo Criolait 38%
Passion Mango Fruit Cream: 200 g / 7.0 oz passion fruit purée
200 g / 7.0 oz Mangonosa
160 g / 5.6 oz egg yolks
130 g / 4.5 oz granulated sugar
7 g / 0.2 oz gelatine leaves
150 g / 5.2 oz butter, unsalted, soft
Milk Chocolate Saffron Mousse: 250 g / 8.7 oz milk
3 g / 0.1 oz saffron leaves
80 g / 2.8 oz egg yolks
50 g / 1.7 oz granulated sugar
10 g / 0.3 oz gelatine leaves
500 g /17.5 oz Maracaibo Criolait 38%
500 g /17.5 oz heavy cream 35%, whipped
Preparation:
Almond Chocolate Cake:
Whip granulated sugar, egg yolks and Lemon Peel well.
Add liquid heavy cream. Whip egg white and the second
part of granulated sugar to a meringue. Combine
everything together. Add almond powder, sieved pastry
flour and Cocoa powder. Fill in the cake mold and bake
in the preheated oven at 180ºC / 356ºF.
Praline Croquantine Disc:
Melt Praline Croquantine to 30ºC / 86ºF. Add tempered
Maracaibo Criolait 38% couverture and mix well. Spread out
on a silpat sheet and let it set. Cut out a disc of 12 cm / 5 inches
Ø.
Passion Mango Fruit Cream:
Boil passion fruit purée and Mangonosa. Whip egg yolks
and granulated sugar well. Join everything and reboil
until 85ºC / 217ºF. Sieve and add dissolved gelatine.
Cool down to 30ºC / 86ºF. Add soft butter and mix well.
Fill in flexipan molds of 10 cm / 4 inches Ø and freeze.
Milk Chocolate Saffron Mousse:
Boil milk and saffron leaves. Let it infuse for 15 minutes.
Then strain and reboil. Whip egg yolks and granulated
sugar well before adding it to the mass. Mix to a cream
anglaise (85ºC / 217ºF). Add dissolved gelatine and
Maracaibo Criolait 38% couverture and stir until smooth.
Fold in whipped cream. Setting:
Fill the half of the cake mold with Milk Chocolate Saffron
Mousse. Then place the Passion Mango Fruit Cream and fill in
the other half of Milk Chocolate Saffron Mousse. Put the
Praline Croquantine Disc on top and paint with some melted
Maracaibo Criolait 38%. In the end place the Almond
Chocolate Cake on it. Freeze. Demold. Warm ChocoBrillant up
to 40°C / 104°F and glaze.
Decoration:
Spray ruby food color and place macaroons, chocolate curls
and transfer sheets.
Saffron Passion Delice
27
CP88E
CS36E
CS11E
RA51E
Piemont Gianduja, Grand Cru Gianduja,
dark
Maracaibo Criolait 38% Rondo, Grand
Cru Couverture, with milk/ cream
Granulated Cocoa Butter
Orange Peel
Yield: Makes about 2 cakes of 18 cm / 7 inches Ø.
Ingredients:
Sablé Breton:
240 g / 8.4 oz butter, unsalted, soft
240 g / 8.4 oz powdered sugar
120 g / 4.2 oz egg yolks
340 g / 12.1 oz pastry flour
15 g / 1.0 oz baking powder
7 g / 0.2 oz fleur de sel (sea salt)
Orange Cream Brûlée:
150 g / 5.2 oz fresh orange juice
300 g / 10.5 oz heavy cream 35%, liquid
100 g / 3.5 oz egg yolks
50 g / 1.7 oz granulated sugar
8 g / 0.2 oz Orange Peel
25 g / 0.8 oz Cointreau, liqueur
5 g / 0.1 oz gelatine leaves
Piemont Cream:
120 g / 4.2 oz egg yolks
50 g / 1.7 oz whole eggs
150 g / 5.2 oz sugar syrup 1:2 = 100 g/ 3.5 oz water
50 g/ 1.7 oz honey
100 g / 3.5 oz Maracaibo Criolait 38%
250 g / 8.7 oz Piemont Gianduja
150 g / 5.2 oz heavy cream 35%, liquid
12 g / 0.3 oz gelatine leaves
750 g / 26.2 oz heavy cream, 35% liquid
Tuille:
110 g / 3.8 oz granulated sugar
60 g / 2.1 oz orange juice
30 g / 1.0 oz pastry flour
60 g / 2.1 oz almond powder
60 g / 2.1 oz butter, unsalted, warm
Preparation:
Sablé Breton: Mix butter, powdered sugar and fleur de sel (sea salt). Add egg
yolks. Fold in sieved pastry flour and baking powder. Cool in
the refrigerator. Roll out about 1 cm / 0.5 inches thick. Cut out
a cake circle of 18 cm / 7 inches ø and bake at 200°C / 392°F.
Orange Cream Brûlée: Boil fresh orange juice, heavy cream and Orange Peel. Whip
egg yolks and sugar well. Combine all together and reboil until
a cream anglaise (85ºC / 217ºF). Sieve. Add dissolved gelatine
and Cointreau. Fill up in round flexipan molds of 18 cm / 7
inches Ø.
Piemont Cream: Warm up egg yolks, whole eggs and sugar syrup on a water
bath. Whip until foamy. Add melted Maracaibo Criolait 38%,
Piemont Gianduja and liquid heavy cream. Add dissolved
gelatine leaves and fold in slowly the whipped cream. Cool in
the refrigerator.
Tuille: Mix all ingredients together. Spread out on a silpat sheet and
bake in the preheated oven at 200°C / 392°F until golden
crispy.
Setting: Place a frozen Orange Cream Brûlée disc into the baked Sablé
Breton. By using a hot soup spoon, scoop some Piemont Cream
around the tart. Freeze for 10 minutes and spray with 50%
Maracaibo Criolait 38% and 50% Cocoa Butter.
Decoration: Citrus fruits, broken Tuilles, white chocolate sticks and transfer
sheets.
Tart Piemontese with Orange Cream
28
CS59E
HA01E
KK44E
RA50E
DC03E
DC46E
Maracaibo Clasificado 65% Rondo, Grand
Cru Couverture, dark
Cocoa powder, 22- 24%
California, almond paste 1:1
Lemon Peel
Pralinosa F, hazelnut filling firm
Praline Paste 1:1, hazelnut paste
Yield:
Makes about 1 log mold of 50 x 7 x 5.5 cm /
20 x 3 x 2.4 inches.
Ingredients:
Chocolate Sponge:
250 g / 8.8 oz granulated sugar
200 g / 7.0 oz California
300 g / 10.5 oz whole eggs
220 g / 7.0 oz milk
60 g / 2.1 oz Cocoa powder
270 g / 9.4 oz pastry flour
6 g / 0.2 oz baking powder
150 g / 5.2 oz chopped Maracaibo Clasificado 65%
60 g / 2.1 oz roasted, chopped hazelnuts
170 g / 5.9 oz butter, liquid
Caramelized Hazelnut Dacquoise:
350 g / 12.2 oz egg white
130 g / 4.5 oz granulated sugar
300 g / 10.0 oz hazelnut powder
300 g / 10.0 oz powdered sugar
60 g / 2.0 oz caramelized hazelnuts, chopped
Lemon Cream:
150 g / 5.2 oz lemon juice
10 g / 0.3 oz Lemon Peel
200 g / 7.0 oz granulated sugar
180 g / 6.3 oz whole eggs
7 g / 0.2 oz gelatine leaves
140 g / 4.9 oz butter, unsalted, soft
Hazelnut Praline Mousse:
160 g / 7.6 oz milk
6 g / 0.2 oz gelatine leaves
250 g / 8.7 oz Pralinosa F
50 g / 1.7 oz Praline Paste 1:1
300 g /10.5 oz heavy cream 35%, whipped
Hazelnut Glaze:
300 g / 10.5 oz apricot purée
100 g / 3.5 oz heavy cream 35%, liquid
40 g / 1.4 oz water
3 g / 0.1 oz pectin yellow ribbon
200 g / 7.0 oz Pralinosa F
Preparation:
Chocolate Sponge:
Mix California and granulated sugar well. Slowly add whole eggs
and milk. Sieve pastry flour, cocoa powder, baking powder and
then fold slowly under the almond paste. Add chopped Maracaibo
Clasificado 65% and chopped hazelnuts. Slowly add liquid butter.
Spread out on a silpat sheet and bake in the preheated oven at
180 C / 356 F.
Caramelized Hazelnut Dacquoise:
Whip egg white and granulated sugar to a meringue. Fold in
hazelnut powder and powdered sugar. Spread out on a silpat sheet
and sprinkle with roasted hazelnuts. Bake at 200 C / 392 F.
Lemon Cream:
Bring lemon juice, Lemon Peel and granulated sugar to boil. Whip
whole eggs foamy and add to the mix. Reboil to a cream anglaise
(86 C / 218 F). Strain and let it cool down. Before the Lemon
Cream sets, add dissolved gelatine. Cool down. Add soft butter.
Pipe in the log mold and freeze.
Hazelnut Praline Mousse:
Boil milk. Then add Pralinosa F and Praline paste. Stir well. Add
dissolved gelatine and cool down. Before setting fold in whipped
heavy cream.
Hazelnut Glaze:
Boil apricot purée, heavy cream and water. Then add pectin and
Pralinosa F. By using a hand blender homogenize the Hazelnut
Glaze.
Setting:
Lay out a plastic foil on the log mold. Fill half way with Hazelnut
Praline Mousse. Place the demolded Lemon Cream on it. Fill up
with the remaining Hazelnut Praline Mousse. Add Caramelized
Hazelnut Dacquoise on top. Brush a thin layer of melted
Maracaibo Claslificado 65%. Immediately place the Chocolate
Sponge on top. Freeze for about 2 hours. Demold. Glaze with
warm Hazelnut Glaze. Cut in logs of 30 cm / 12 inches.
Decoration:
Place roasted hazelnuts, chocolate transfer sheets, dried vanilla
sticks and macaroons.
Hazelnut Praline Caprice
29
CS84E
CS59E
CS11E
Edelweiss 36% Rondo, white Couverture,
surfine
Maracaibo Clasificado 65% Rondo,
Grand Cru Couverture, dark Granulated Cocoa Butter
Yield:
Makes about 5 wave cake molds.
Ingredients:
Banana Sponge Cake:
470 g / 14.0 oz sugar, granulated
350 g / 12.2 oz whole eggs
1 pce vanilla bean
250 g / 8.7 oz bananas, cut in slices
30 g / 1.0 oz lemon juice
nutmeg
370 g / 12.9 oz butter, unsalted, liquid
260 g / 9.1 oz Edelweiss 36%
260 g / 9.1 oz almond powder
300 g / 10.5 oz pastry flour
4 g / 0.1 oz baking powder
250 g / 8.7 oz macadamia nuts, crushed
Candied Pineapples:
370 g / 12.9 oz pineapples, cut in cubes
100 g / 3.5 oz forest honey
1 pce vanilla bean
50 g / 1.7 oz fresh orange juice
130 g / 4.5 oz pineapple purée
4 g / 0.1 oz gelatine leaves
Bourbon Vanilla Bavaroise with Pineapples:
150 g / 5.2 oz milk
4 pces vanilla beans
60 g / 2.1 oz granulated sugar
70 g / 2.4 oz egg yolks
10 g / 0.3 oz gelatine leaves
600 g / 21.0 oz heavy cream 35% whipped
Chocolate Mousseuse:
200 g / 7.0 oz milk
230 g / 8.0 oz Maracaibo Clasificado 65%
4 g / 0.1 oz gelatine leaves
400 g / 14.0 oz heavy cream 35%, whipped
Preparation:
Banana Sponge Cake:
Warm up granulated sugar, whole eggs and vanilla bean. Whip
until foamy. Mix bananas, lemon juice and nutmeg in the Robot
Coupe to a purée and add to the mixture. Melt butter and
Edelweiss 36% couverture and incorporate in the mixture. Sieve
pastry flour and baking powder and fold together with the
almond powder and the macadamia nuts under the whole
mixture. Spread out in a frame and bake in preheated oven at
200°C / 392°F.
Candied Pineapples:
Scrap out the vanilla bean and caramelize the seeds with
forest honey. Add orange juice and pineapple purée.
Reboil with the pineapple cubes and let it cook for about
10 minutes. Do not cook them too soft. Add dissolved
gelatine leaves and mix well. Strain off the pineapple
cubes. Bourbon Vanilla Bavaroise with Pineapples:
Scrap out vanilla beans and boil the seeds with milk. Whip egg
yolks and granulated sugar foamy. Mix all together and reboil
to a cream anglaise (85°C / 217°F). Add dissolved gelatine and
cool down. Fold in whipped heavy cream and the Candied
Pineapples.
Chocolate Mousseuse: Boil milk, then add dissolved gelatine and melted Maracaibo
Clasificado 65%. Fold immediately whipped cream under the
warm ganache.
Setting:
Cut out the Banana Sponge Cake and place it on the bottom of
the wave mold. Pipe 1/3 of the Chocolate Mousseuse,
immediately followed by a thin layer of Bourbon Vanilla
Bavaroise with Pineapples. Let it set. Pipe the second layer of
Chocolate Mousseuse and fill up with the remaining Bourbon
Vanilla Bavaroise with Pineapples. Freeze. Demold
Decoration:
version a): Spray with 50% Cocoa Butter and 50% Maracaibo
Clasificado 65% by using a spray gun. Place some fresh, cut
pineapples and chocolate transfer sheets on the sides.
version b): Spray with some yellow colored cocoa butter.
Cover with a thin layer of cold glaze. Place fresh pineapples
and chocolate decoration.
Chocolate Banana Mousseuse
30
HAZELNUT CARAMEL YIELD: 11 SERVINGS
Caramelized Hazelnut Dacquoise 350 g / 12.2 oz ........ Egg white 130 g / 4.5 oz ........ Granulated sugar 300 g / 10.0 oz ........ Hazelnut Flour 300 g / 10.0 oz ........ Powdered sugar 60 g / 2.0 oz ........ Caramelized hazelnuts, chopped Pastry Cream 500 g / 17.5 oz ........ Milk 120 g / 4.2 oz ........ Granulated sugar 1 ea ...................... Vanilla Beans 120 g / 4.2 oz ........ Butter, unsalted 200 g / 7.0 oz ........ Egg yolks 90 g / 3.1 oz ........ Crèmepulver Praline Hazelnut Cream 200 g / 7.0 oz ........ Pastry cream 100 g / 3.5 oz ........ Praline Paste 500 g / 17.5 oz ........ Heavy cream 35%, whipped Caramelized Hazelnuts 300 g / 10.5 oz ........ Granulated sugar 50 g / 1.7 oz ........ Glucose 150 g / 5.2 oz ........ Hazelnuts, roasted Caramel Cream 300 g / 9.0 oz ........ Caramel Brûlé 50 g / 1.7 oz ........ Maracaibo Criolait 38% Hazelnut Crunch (Streusel) 100 g / 3.5 oz ........ Butter, unsalted 100 g / 3.5 oz ........ Hazelnut flour 100 g / 3.5 oz ........ Granulated sugar 60 g / 2.1 oz ........ Pastry flour
...................... Maracaibo Criolait 38%
Caramelized Hazelnut Dacquoise Whip egg white and granulated sugar to a meringue. Fold in Hazelnut Flour and powdered sugar. Spread out on a silpat sheet and sprinkle with roasted hazelnuts. Bake at 200°C/392°F. Pastry Cream Mix 1/3 of cold milk with Crèmepulver. Boil the rest of the milk with granulated sugar, add Vanilla Beans. Incorporate everything together and reboil until a pastry cream. Add egg yolks and mix well. Fold slowly soft butter under and mix well. Cool in refrigerator. Praline Hazelnut Cream Mix Pastry Cream smoothly, incorporate Praline Paste. Slowly fold the whipped cream under.
Ingredients
Preparation
31
Caramelized Hazelnuts Caramelize granulated sugar and Glucose. Add the roasted hazelnuts and caramelized them slowly. Pour on a silpat and cool down. Caramel Cream Mix Caramel Brûlé and untempered Maracaibo Criolait 38% together. Hazelnut Crunch
Mix soft butter, Hazelnut Flour, granulated sugar together. Fold carefully
pastry flour under mixture. Place in the refrigerator. Use a grater and
rub the hazelnut dough until you get Streusel (Vermicelli). Bake in the
preheated oven at 180°C/356°F. Put aside. When cold, spray by using
a chocolate spray gun lightly Maracaibo Criolait 38% and let it set.
Place some caramelized hazelnuts into the glasses. Pipe in, by using a pastry bag, some Praline Hazelnut Cream. Add a disc of Caramelized Hazelnut Dacquoise on it. Pipe a layer of Caramel Cream. Put a second disc of Hazelnut Dacquoise followed by a layer of Praline Hazelnut Cream. Put in the refrigerator to cool.
Add a macaroon, chocolate curls and some hazelnut crunch.
#31305 ........... FELCHLIN-Swiss PRALINE PASTE
#31362 ........... FELCHLIN-Swiss CARAMEL BRÛLÉ
#31117 ........... FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#90351 ........... Hazelnut Flour
#90071 ........... Vanilla Bean, Madagascar
#90432 ........... Glucose
Specialty
Ingredients
Setting
Decoration
32
33
FE93E Cocos–Gianduja, with shredded coconuts
Yield:
Makes about 20 dessert plates.
Ingredients:
Pineapple Juice / Carpaccio:
250 g / 8.7 oz water
50 g / 1.7 oz honey
1 pce lemongrass
1 pce clove
3 pces Szechuan pepper corns
1/2 pce pineapple
Coconut Cake:
75 g / 2.5 oz whole eggs
100 g / 3.5 oz granulated sugar
125 g / 4.3 oz Mascarpone cheese
75 g / 2.5 oz Cocos-Gianduja
10 g / 0.3 oz vegetable oil
90 g / 3.1 oz pastry flour
3 g / 0.1 oz baking powder
20 g / 0.7 oz rum liqueur
Warm Coconut Cream:
100 g / 3.5 oz Cocos Gianduja
120 g / 4.2 oz heavy cream 35%, liquid
Almond Dacquoise: ,
Rectangle of 70 x 30 mm / 2.75 x 1.18 inches. 350 g / 12.2 oz egg white
100 / g 3.5 oz granulated sugar
280 g / 9.8 oz powdered sugar
280 g / 9.8 oz almond powder
70 g / 2.4 oz pastry flour
Green Tea Ice Cream:
1000 g / 35.7 oz milk
125 g / 4.5 oz granulated sugar
60 g / 2.1 oz milk powder
200 g / 7.1 oz egg yolks
5 g / 0.1 oz ice cream stabilizer
5 g 0.1 oz green tea powder
Preparation:
Pineapple Juice / Carpaccio:
Boil all ingredients and set aside. Slice a half, fresh pineapple
very thin. Marinate it for about 15 minutes.
Coconut Cake:
Whip whole eggs and granulated sugar foamy. Fold soft
Mascarpone cheese under the egg mixture. Slowly add
melted Cocos-Gianduja, vegetable oil, and rum liqueur.
Sieve pastry flour and baking powder together and fold
carefully under the mixture. Fill up in flexipan Gugelhupf molds and bake in the preheated
oven at 180°C / 356°F for about 25 minutes.
Warm Coconut Cream:
Boil heavy cream. Then mix with Cocos-Gianduja and
set aside.
Almond Dacquoise:
Whip egg white and granulated sugar to meringue. Fold
in sieved powdered sugar, almond powder and pastry
flour. Spread out on a silpat sheet and bake at 200ºC /
392ºF Green Tea Ice Cream:
Boil milk, granulated sugar and milk powder. Add to the
egg yolks and ice cream stabilizer and reboil up to 82°C /
180°F. Add green tea powder. Sieve and let it rest
overnight before freezing in the ice cream machine. Setting:
Arrange Pineapple Carpaccio on a plate. Add some of the
juice. Aside place the hot Coconut Cake and sprinkle
with Warm Coconut Cream. Then place a scoop of Green
Tea Ice Cream on a Almond Dacquoise. Decoration:
Sprinkle fresh lime zest on the Pineapple Carpaccio and
decorate with lemongrass. Serve everything immediately.
Pineapple Carpaccio with warm Coconut Cake and Green Tea Ice
Cream
34
Ingredients:
Makes about 20 dessert plates.
Flourless Hazelnut Sponge:
380 g / 13.6 oz butter, unsalted
180 g / 6.4 oz granulated sugar
15 g / 0.5 oz Cocoa powder
150 g / 5.4 oz whole eggs
210 g / 7.5 oz egg yolks
250 g / 8.9 oz Maracaibo Clasificado 65%
300 g / 16.1 oz Piemont Gianduja
200 g / 8.9 oz hazelnut powder
5 g / 0.6 oz baking powder
200 g / 8.9 oz apples, peeled, fine graded
400 g / 23.9 oz egg white
200 g / 8.9 oz granulated sugar
Light Chocolate Mousse:
Frame of 31 x 31 x7,5mm, cut: 40 x 60mm
250 g / 8.9 oz milk
350 g / 12.5 oz heavy cream 35%, whipped
6 g / 0.2 oz gelatine leaves
280 g / 10.0 oz Maracaibo Clasificado 65%
200 g / 7.1 oz Praline Croquantine
Sablé Breton Hazelnut:
Cut 50 mm x 70mm / 2.0 x 2.8 inches.
155 g / 5.5 oz butter, unsalted, soft
30 g / 1.1 oz ground hazelnuts
25 g / 1.0 oz cane sugar
25 g / 1.0 oz egg yolks
70 g / 2.5 oz Piemont Gianduja
155 g / 5.5 oz pastry flour
3 g / 0.1 oz baking powder
1 g / 0.04 oz salt
Maracaibo Ice Cream:
320 g / 11.4 oz milk
80 g / 2.9 oz inverted sugar
100 g / 3.6 oz granulated sugar
2 g / 0.1 oz ice cream stabilizer
200 g / 7.1 oz Maracaibo Clasificado 65%
300 g / 10.7 oz heavy cream 35%, liquid
Maracaibo Tuille: 200 g / 7.1 oz glucose
225 g / 8.0 oz fondant
100 g / 3.6 oz Maracaibo Clasificado 65%
Preparation:
Flourless Hazelnut Sponge:
Mix granulated sugar and Cocoa powder together. Whip with soft
butter to get a smooth mixture. Slowly incorporate egg yolks and
whole eggs. Add melted Maracaibo Clasificado 65% and Piemont
Gianduja. Whip egg white and granulated sugar to a meringue and
fold in the mixture. Add hazelnut powder and baking powder. Spread
out on a silpat sheet, sprinkle with apples. Bake at 180°C /356°F.
Light Chocolate Mousse:
Boil milk and add dissolved gelatine. Pour slowly over the Maracaibo
Clasificado 65% rondos and mix to a homogenous mousse. Add
Praline Croquantine. Whip the heavy cream to soft peak and fold it in
the 37°C / 98.6°F warm mousse.
Sablé Breton Hazelnut:
Whisk butter, ground hazelnuts, cane sugar, egg yolks and melted
Piemont Gianduja. Add pastry flour, baking powder and salt in the
end. Refrigerate for 30 minutes and roll on the dough sheeter to 2.5
mm. Cut in rectangles of 5 x 7 cm / 2 x 2.8 inches and bake at 170°C /
338°F for about 8 minutes.
Maracaibo Ice Cream:
Warm up milk and invert sugar to 40°C / 104°F. Mix granulated sugar
with the stabilizer and add to mixture. Bring to a boil and add
Maracaibo Clasificado 65%. Stir before adding heavy cream. Let the
mix rest for at least 5 hours. Freeze.
Maracaibo Tuille:
Boil glucose and fondant to 155°C / 311°F, add the Maracaibo
Clasificado 65% rondos. Let it cool down on a silpat sheet. Crush in
the Robot Coupe and sift over a special stencil. Bake at 200°C /
392°F.
Setting:
Cut the Flourless Hazelnut Sponge and place in the frame. Pour the
Light Chocolate Mousse on top. Freeze. Spray with Maracaibo
Clasificado 65% Couverture. Cut pieces of 4 x 6 cm /1.5 x 2.5 inches
and place on the Sablé Breton Hazelnut. Add a scoop of Maracaibo
Ice Cream on top.
Decoration:
Brush some warm ChocoBrillant on the plate. Arrange with fresh
raspberries, a tuille and a gold leaf. Dust with powdered sugar.
DC14E
HA01E
TM30E
CS59E
CP88E
TM99E
Praline Croquantine, almond cream with
flaky wafers
Cocoa powder, 22- 24%
Cara-Molla, dairy caramel cream
Maracaibo Clasificado 65% Rondo, Grand
Cru Couverture, dark
Piemont Gianduja, Grand Cru Hazelnut
Gianduja, dark
ChocoBrillant, chocolate glaze
Nocciola Drift
35
Milk Chocolate and Raspberry Mousseuse
DC76E
CS36E
CS11E
HA01E
Frambonosa F, raspberry filling firm
Maracaibo Criolait 38% Rondo, Grand
Cru Couverture, with milk/ cream
Granulated Cocoa Butter
Cocoa powder, 22-24%
Yields:
Makes about 15 dessert plates.
Ingredients:
Sablé Dough neutral / chocolate: 240 g / 8.4 oz butter, unsalted
240 g / 8.4 oz powdered sugar
120 g / 4.2 oz egg yolks
340 g / 12.1 oz pastry flour
15 g / 1.0 oz baking powder
3 g / 0.1 oz fleur de sel (sea salt)
10 g / 0.3 oz Cocoa powder
Milk Chocolate Mousse:
130 g / 4.5 oz milk
4 g / 0.1 oz gelatine leaves
300 g / 10.5 oz Maracaibo Criolait 38%
370 g / 12.9 oz heavy cream 35%, whipped
Raspberry Cream:
130 g / 4.5 oz natural yoghurt
150 g / 5.2 oz Frambonosa
6 g / 0.2 oz gelatine leaves
300 g / 10.5 oz heavy cream 35%, whipped
Preparation:
Sablé Dough neutral / chocolate:
Mix butter, powdered sugar and fleur de sel (sea salt). Add egg
yolks. Fold sieved pastry flour and baking powder under the
mixture. For the chocolate dough, add the Cocoa powder and
mix well. Cool in the refrigerator. Roll out about ½ cm / 0.2
inches thick, cut rectangles of 2.5 x 8 cm / 1 x 3 inches. Bake at
200°C / 392°F.
Milk Chocolate Mousse:
Boil milk and then add dissolved gelatine leaves. Mix well.
Slowly fold in the Maracaibo Criolait 38% couverture. Cool
down. Before setting fold in carefully whipped cream. Fill up
in a frame of 26 x 35 cm / 10.24 x 13.8 inches and freeze.
Demold. Spray 50% Cocoa Butter and 50% Maracaibo Criolait
38% couverture by using the spray gun. Cut in pieces of 2.5 x 8
cm / 1 x 3 inches.
Raspberry Cream:
Lightly warm up yoghurt. Add melted Frambonosa, dissolved
gelatine and mix well. Cool down. Fold in whipped cream. Fill
up in a frame of 26 x 35 cm / 10.24 x 13.8 inches and freeze.
Demold and cut in pieces of 2.5 x 8 cm / 1 x 3 inches
Setting:
Place Milk Chocolate Mousse on a baked Chocolate Sablé
Dough.
Place Raspberry Cream on a baked Neutral Sablé Dough and
add some fresh raspberries on it.
Decoration:
Chocolate curls, raspberry sauce, gold leaves, dried lime piece
and fresh lime zest.
28
CR74E
TM30E
HA01E
Elvesia Rep. Dominicaine 74% 72h Rondo, Cru
Hacienda Couverture, dark
Cara-Molla, dairy caramel cream
Cocoa powder, 22-24%
Yield:
Makes about 15 dessert plates
Ingredients:
Elvesia Chocolate Cake:
130 g / 4.5 oz whole eggs
80 g / 2.8 oz granulated sugar
100 g / 3.5 oz butter, unsalted
130 g / 4.5 oz Elvesia 74%
70 g / 2.4 oz pastry flour
Sautéed Bananas: 100 g / 3.5 oz water
200 g / 7.0 oz granulated sugar
20 g / 0.7 oz butter, unsalted
20 g / 0.7 oz rum, dark
100 g / 3.5 oz banana, cut in pieces
Banana Bavaroise:
120 g / 4.2 oz milk
120 g / 4.2 oz heavy cream 35 %, liquid
1 pce vanilla bean
50 g / 3.5 oz egg yolks
80 g / 5.3 oz granulated sugar
6 g / 0.3 oz gelatine leaves
250 g / 8.7 oz heavy cream 35%, whipped
100 g / 3.5 oz Sautéed Bananas
Caramel Ice Cream:
1000 g / 35.7 oz milk
450 g / 16.1 oz Cara-Molla
80 g / 2.9 oz milk powder
200 g / 7.0 oz egg yolks
5 g / 0.2 oz ice cream stabilizer
Whipped Vanilla Cream:
200 g / 7.0 oz heavy cream 35%, whipped
1 pce vanilla bean
Sablé Dough neutral / chocolate:
240 g / 8.4 oz butter, unsalted
240 g / 8.4 oz powdered sugar
120 g / 4.2 oz egg yolks
340 g /12.1 oz pastry flour
15 g / 1.0 oz baking powder
3 g / 0.1 oz salt
10 g / 0.3 oz Cocoa powder
Chocolate Rectangle:
Rectangle of 120 x 30 mm / 4.7 x 0.79 inches
200 g / Elvesia 74%
Preparation:
Elvesia Chocolate Cake:
Whip whole eggs and granulated sugar foamy. Melt butter and Elvesia
74% couverture together until everything is dissolved. Add the egg mixture
and then fold in slowly sieved pastry flour. Fill up in round flexipan molds
and bake in the preheated oven at 220°C / 460°F for 8 minutes.
Sautéed Bananas:
Caramelize water and sugar lightly. Add dark rum and bananas. Sauté
everything for about 2 minutes. Then add the butter and mix well.
Banana Bavaroise: Boil milk, heavy cream and vanilla seeds. Whip egg yolks and granulated
sugar well. Mix all together and reboil until a cream anglaise (85°C /
217°F). Add dissolved gelatine leaves and mix well. Cool down. Before
setting fold carefully heavy cream and Sautéed Bananas under. Fill up in a
frame and freeze. Cut in slices of 2.5 x 8 cm / 1 x 3 inches.
Caramel Ice Cream:
Boil milk. Then add Cara-Molla, milk powder, eggs yolks and ice cream
stabilizer. Reboil up to 82°C / 180°F. Freeze in the ice cream machine.
Whipped Vanilla Cream: Whip heavy cream and vanilla seeds.
Sablé Dough neutral / chocolate: Mix unsalted butter, powdered sugar and salt. Add egg yolks. Fold in
sieved pastry flour and baking powder. For the chocolate dough, add
Cocoa powder and mix well. Cool in the refrigerator. Roll out about 0.5 cm
/ 0.2 inches thick and cut a rectangle of 2.5 x 8 cm / 1 x 3 inches. Bake in
the preheated oven at 200°C / 392°F.
Chocolate rectangle:
Spread Elvesia very thin on a plastic sheet. Cut in a rectangle of 120 x 30
mm / 4.7 x 0.79 inches.
Setting: Assemble the Elvesia Chocolate Cake on a plate. Then place a Chocolate
Rectangle of 2.5 x 8 cm / 1 x 3 inches with a scoop of Whipped Vanilla Cream on it. Aside place the Banana Bavaroise on a Chocolate Rectangle. Sprinkle
some Sautéed Bananas and put a Sablé Dough neutral of 2.5 x 8 cm / 1 x 3
inches on top. Next to this arrange another Chocolate rectangle with a scoop of
Caramel Ice Cream.
Decoration: Gold leaves, chocolates curls, fresh lime and fruit sauce.
Medley of warm Elvesia Chocolate Banana Bavaroise-with Caramel
Ice Cream
37
KK44E
DC76E
CS59E
California, almond paste 1:1
Frambonosa F, raspberry filling firm
Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, dark
Yield:
Makes about 24 dessert plates.
Ingredients:
Green Tea Cake: 175 g / 6.3 oz California
175 g / 6.3 oz butter, unsalted, soft
3 g / 0.1 oz Japanese green tea “Maccha”
260 g / 9.3 oz egg white
70 g / 2.5 oz granulated sugar
87 g / 3.1 oz pastry flour
cranberries
Bavaroise Vanilla-Raspberry: Frame of 310 x 310 x10 mm / 1.2 x 1.2 x 0.4 inches.
180 g / 6.4 oz milk
180 g / 6.4 oz heavy cream 35%, liquid
2 pces vanilla beans
70 g / 2.5 oz egg yolks
105 g / 3.8 oz granulated sugar
8 g / 0.3 oz gelatine leaves
360 g / 12.9 oz heavy cream 35%, whipped
140 g / 5.0 oz Frambonosa F
candied lemon pieces
Cream Cheese Ice Cream:
600 g / 21.4 oz milk
400 g / 14.3 oz cream cheese
200 g / 7.1 oz egg yolks
200 g / 7.1 oz granulated sugar
5 g / 0.2 oz ice cream stabilizer
Raspberry Sauce:
200 g / 7.1 oz raspberry
10 g / 0.4 oz granulated sugar
30 g / 1.1 oz water
Chocolate Rectangle:
Cut in a rectangle of 120 x 30 mm / 4.7 x 0.79 inches.
200 g / 7.1 oz Maracaibo Clasificado 65%
Preparation:
Green Tea Cake:
Mix California, butter and green tea. Whip egg white and
granulated sugar to a meringue. Mix everything together.
Incorporate sieved pastry flour. Fill the mixture in a small
flexipan mold and add some cranberries. Bake in the preheated
oven at 180°C/ 356°F for 11 minutes.
Bavaroise Vanilla-Raspberry: Boil milk, heavy cream, vanilla seeds, egg yolks and
granulated sugar up to 82°C / 180°F. Add dissolved gelatine
leaves and melted Frambonosa. Cool down to 35°C / 95°F and
fold in the soft, whipped heavy cream. Pour the mix in the
frame and sprinkle some candied lemon pieces on top.
Cream Cheese Ice Cream:
Boil all ingredients up to 82°C / 180°F. Strain and let the ice
cream ripe in the fridge. Freeze in the ice cream machine.
Raspberry Sauce:
Boil all ingredients for about 3 minutes. Place in the fridge to
cool down.
Chocolate Rectangle:
Spread the couverture very thin on a plastic sheet. Cut in
rectangles of 120 x 30 mm / 4.7x 0.79 inches.
Setting:
Place the Green Tea Cake on the plate and fill the hollow with
Raspberry Sauce. Add one Chocolate Rectangle on it before
placing a piece of Bavaroise Vanilla-Raspberry. Add a second
Chocolate Rectangle and cover with a scoop of Cream Cheese
Ice Cream.
Decoration:
Gold leaves and dried cranberries.
Green Tea Inspiration
38
DC77E
UE03E
Mangonosa, mango-passion fruit filling
Vanilla cream powder (hot)
Yield:
Makes about 15 dessert plates.
Ingredients:
Sablé Dough:
240 g / 8.4 oz butter, unsalted
240 g / 8.4 oz powdered sugar
120 g / 4.2 oz egg yolks
340 g / 12.1 oz pastry flour
15 g / 1.0 oz baking powder
7 g / 0.2 oz fleur de sel (sea salt)
Mango Chibouste:
250 g / 8.7 oz milk
250 g / 8.7 oz heavy cream 35%, liquid
150 g / 5.2 oz Mangonosa
200 g / 7.0 oz egg yolks
120 g / 4.2 oz granulated sugar
50 g / 1.7 oz Vanilla Cream powder
8 g / 0.2 oz gelatine leaves
130 g / 4.5 oz egg white
130 g / 4.5 oz granulated sugar
Sautéed Mango:
200 g / 7.0 oz honey
50 g / 1.7 oz butter, unsalted
40 g / 1.4 oz Cognac, liqueur
1/2 pce mango, cut in slices
Almond Tuille:
110 g / 3.8 oz granulated sugar
60 g / 2.1 oz orange juice
30 g / 1.0 oz pastry flour
60 g / 2.1 oz almond powder
60 g / 2.1 oz butter, unsalted, warm
Ginger Ice Cream:
125 g / 4.5 oz candied ginger
125 g / 4.5 oz granulated sugar
1000 g / 35.7 oz milk
60 g / 2.1 oz milk powder
200 g / 7.1 oz egg yolks
5 g / 0.1 oz ice cream stabilizer
Preparation:
Sablé Dough:
Mix butter, powdered sugar and fleur de sel (sea salt). Add egg
yolks. Fold sieved pastry flour and baking powder under the
mixture. Cool in the refrigerator. Roll out about 1 cm / 0.5 inches
thick. Bake in the preheated oven at 200°C / 392°F. Immediately
cut in squares of 4 x 8 cm / 1. 5 x 3.5 inches.
Mango Chibouste:
Mix Vanilla Cream powder with few of the cold milk. Boil the rest
of the milk, heavy cream and granulated sugar. Combine all
together and cook to a pastry cream. Add egg yolks, dissolved
Mangonosa and dissolved gelatine. Mix well. Whip slowly egg
white and granulated sugar. Fold under the warm pastry cream.
Fill up in Savarin flexipan molds and freeze. Demold. By using a
torch caramelize the chibouste lightly.
Sautéed Mango:
Melt honey and then add butter. Put everything in a sauce pan.
Slowly add mango slices and Cognac liqueur. By using a lighter,
flambé the mango for a few minutes. Do not cook them too soft.
Set aside.
Almond Tuille:
Mix all ingredients together and spread out on a silpat sheet. Bake
in the preheated oven at 200°C / 392°F. Lay in a mold and bring to
shape.
Ginger Ice Cream:
Blend candied ginger in the Robot Coupe and cook with the other
ingredients up to 82°C / 180°F. Sieve. Let it rest overnight before
freezing in the ice cream machine.
Setting:
Assemble the Sablé Dough and the Sautéed Mangos on a plate.
Place the Mango Chibouste, Almond Tuille and a scoop of Ginger
Ice Cream.
Decoration:
Gold leaves, chocolate curls, fresh thyme and mango sauce.
Mango Chibouste with sautéed Mangos and Ginger Ice Cream
39
WARM ROASTED APRICOT ON LAYER OF WARM CARAMELIZED PHILO, WARM MILK CHOCOLATE CAKE – CHOCOLATE ICE CREAM YIELD:
Milk Chocolate Cake 90 g / 3.1 oz ......... Whole eggs 80 g / 2.8 oz ......... Caramel Brûlé 100 g / 3.5 oz ......... Butter, unsalted, soft 150 g / 5.2 oz ......... Maracaibo Criolait 38% 50 g / 1.7 oz ......... Pastry flour ...................... Granulated sugar Maracaibo Ice Cream 320 g / 11.4 oz ........ Milk 80 g / 2.9 oz ........ Trimoline 100 g / 3.6 oz ........ Granulated sugar 2 g / 0.1 oz ........ Ice cream stabilizer 200 g / 7.1 oz ........ Maracaibo 65% 300 g / 10.7 oz ........ Heavy cream 35%, liquid Warm roasted Apricot 100 g /. 3.5 oz ......... Fresh apricots, cut in halves 200 g / 7.0 oz ......... Forest honey 50 g / 1.5 oz ......... Lemon juice 50 g / 1.5 oz ......... Butter, unsalted 3- 4 ea ...................... Fresh thyme leaves ...................... Pepper ...................... Cinnamon Powder ...................... Ginger powder 50 g / 1.5 oz ......... Chef Macrina Crown Orange Caramelized Philo 3 sheets .................... Philo dough ..................... Butter
...................... Granulated sugar
Milk Chocolate Cake Whip whole eggs and granulated sugar foamy. Melt butter and Maracaibo Criolait 38% together until everything is dissolved. Fold everything together. Add warmed Caramel Brûlé under the mixture. Incorporate slowly the sieved pastry flour. Bake in the preheated oven at 220ºC/460ºF for about 8 minutes.
Ingredients
Preparation
40
Maracaibo Ice Cream Warm up milk and Trimoline to 40°C/104°F. Mix granulated sugar with the stabilizer and add to mixture. Bring to a boil and then add Maracaibo 65%. Stir before adding heavy cream. Let the mix rest for at least 5 hours. Freeze. Mix in the Pacojet until creamy. Warm roasted Apricot Caramelize lightly forest honey, butter and lemon juice. Add the apricots halves, fresh thyme, pepper, Cinnamon and ginger powder. Poach apricots until soft. Add the Chef Macrina Crown Orange. Let it set for a few hours. Strain. Caramelized Philo Take a first layer of the philo dough and brush with melted butter. Sprinkle some granulated sugar on it and place a second layer of philo dough. Brush with melted butter and add granulated sugar. Place the third layer and again brush with melted butter and granulated sugar. Cut in squares of 9 x 3 cm / 3.5 x 1.5 inches. Bake in the preheated oven at 200ºC/400ºF for about 2-3 minutes until golden crispy.
Place a square of caramelized Philo on the dessert plate and cover with warm roasted apricots. Add a second layer of caramelized Philo and arrange again with warm roasted apricots. Place a third layer then dust lightly with powdered sugar. Scoop with a warm spoon Maracaibo Ice cream on top. Place the warm Milk Chocolate Cake. Chocolate curls, brush some Caramel Brûlé on the plate.
#31362 ........... FELCHLIN-Swiss CARAMEL BRÛLÉ
#31117 ........... FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31118 ........... FELCHLIN-Swiss MARACAIBO 65%
#90435 ........... Trimoline
#99934 ........... Ice Cream Stabilizer
#99792 ........... Chef Macrina Crown Orange
#1-058 ............ Ground Cinnamon 1.5% VO
Specialty
Ingredients
Setting
Decoration
41
42
DC09E
FE64E
CL71E
Praline F, hazelnut praline cream, no
added sugar
Gusto Ricco, mocca paste, water free
Lacta 38%, milk Couverture, no added
sugar
Yield:
Makes about 15 flexipan molds.
Ingredients:
150 g / 5.2 oz whole eggs
150 g / 5.2 oz granulated sugar
250 g / 8.7 oz natural yogurt
150 g / 5.2 oz Praline F
20 g / 0.7 oz Gusto Ricco
170 g / 5.9 oz pastry flour
7 g / 0.2 oz baking powder
100 g / 3.5 oz Lacta 38%, chopped
Preparation:
Whip whole eggs and granulated sugar foamy. Fold in natural
yogurt. Slowly add also melted Praline F and Gusto Ricco.
Fold in chopped Lacta 38% couverture. Sieve pastry flour and
baking powder together and fold carefully under the mixture.
Fill up in flexipan molds and bake in the preheated oven at
180°C / 356°F for about 25 minutes. Demold.
Decoration:
Place some chopped, roasted hazelnuts in the hollow of the
cake. Dust lightly with snow powder.
Coffee Hazelnut No Added Sugar
43
DC53E Pistachiosa F, pistachio filling firm
Yield: Makes about 15 rectangular flexipan molds.
Ingredients:
100 g / 3.5 oz butter, unsalted, soft
100 g / 3.5 oz Pistachiosa F
60 g / 2.1 oz forest honey
30 g / 1.0 oz almond powder
100 g / 3.5 oz trimoline (inverted sugar)
120 g / 4.2 oz whole eggs
100 g / 3.5 oz pastry flour
30 g / 1.0 oz raspberry liqueur
raspberries, whole
Preparation:
Whip soft butter, Pistachiosa and honey. Add trimoline and
almond powder. Slowly add whole eggs and raspberry liqueur.
Fold sieved pastry flour under the mixture.
Fill up in flexipan molds and place a few frozen raspberries in.
Bake in the preheated oven at 200°C / 392°F for about 25
minutes.
Decoration:
Dust lightly with powdered sugar. Place glazed pistachios.
Pistachio-Raspberry
44
CR74E
Elvesia Rep. Dominicaine 74% 72h
Rondo, Cru Hacienda Couverture, dark
Yield:
Makes about 20 small migniardise flexipan molds.
Ingredients:
150 g / 5.2 oz granulated sugar
150 g / 5.2 oz water
200 g / 7.0 oz whole eggs
30 g / 1.0 oz pastry flour
200 g / 7.0 oz Elvesia 74%
150 g / 5.2 oz butter, unsalted
Preparation:
Cook granulated sugar and water up to 121°C / 249°F.
Slowly whip the whole eggs before adding to the
mixture. Fold in the warm (40°C / 104°F) Elvesia 74%
couverture and then add melted butter. Slowly
incorporate sieved pastry flour under the mixture. Fill up
in small Gugelhupf flexipan molds and bake in the
preheated oven at 180°C / 356°F for 4 - 5 minutes. The
cake should be soft in the center.
Decoration:
Dust with powdered sugar.
Elvesia Chocolate Cake
45
DC77E KK44E
Mangonosa, mango-passion fruit filling
California, almond paste 1:1
Yield:
Makes about 12 pieces.
Ingredients:
Almond Mango Filling:
220 g / 7.8 oz butter, unsalted
180 g / 6.4 oz Mangonosa
170 g / 6.1 oz sugar, granulated
300 g / 10.7 oz California
20 g / 0.7 oz Calvados, apple brandy
170 g / 6.1 oz whole eggs
130 g / 4.6 oz pastry flour
phylo dough
200 g / 7.1 oz mangos, chopped
Preparation:
Almond Mango Filling: Whip butter, granulated sugar and California. Add step by step
eggs and dissolved Mangonosa. Incorporate the Calvados. Fold
the sieved pastry flour under the mixture.
Setting:
Let the phylo dough defrost. Brush 3 phylo sheets with warm,
melted butter and fold them together. Cut squares of 11 x 11
cm / 4.8 x 4. 8 inches and place them in round flexipan molds.
By using a pastry bag pipe in the Almond Mango Filling.
Sprinkle chopped mango pieces on top and bake in the
preheated oven at 180 C / 356 F for about 15 - 20 minutes.
Decoration:
Glaze with a clear gelée. Dust with powdered sugar and place a
dry vanilla stick on it.
Mango Almond Phylo
46
KK44E
CP88E California, almond
paste 1:1
Piemont Gianduja,
Grand Cru Gianduja,
dark
Yield: Makes about 16 oval savarin molds of
6 cm / 2.5 inches.
Ingredients:
Cake:
150 g / 5.2 oz butter, unsalted
100 g / 3.5 oz California
50 g / 1.7 oz powdered sugar
75 g / 2.5 oz Piemont Gianduja
1 pce vanilla bean
50 g / 1.7 oz whole eggs
3 g / 0.1 oz sea salt (fleur de sel)
130 g / 4.5 oz pastry flour
5 g / 0.1 oz baking powder
20 g / 0.7 oz piemont hazelnuts, chopped
Piemont Ganache:
200 g / 7.0 oz heavy cream 35%, liquid
200 g / 7.0 oz Piemont Gianduja
Preparation:
Cake:
Mix butter, California, powdered sugar and vanilla bean
together. Add melted Piemont Gianduja, slowly
incorporate whole eggs. Mix well. Fold in sieved pastry
flour, sea salt and baking powder. Finally add the
chopped piemont hazelnuts. Fill up in oval savarin molds
and bake in the preheated oven at 200°C / 392°F for
about 25 minutes. Demold and cool down.
Piemont Ganache:
Boil heavy cream. Add Piemont Gianduja and mix to a
ganache.
Setting:
By using a pastry bag fill the ganache in the cake
hollows.
Decoration:
Place caramelized piemont hazelnuts and chopped
Maracaibo Clasificado 65% couverture.
Piemont Gianduja Seduction
47
KK44E
HA01E
CS59E
RA50E
UE03E
KK02E
FE93E
California, almond paste 1:1
Cocoa powder, 22- 24%
Maracaibo Clasificado 65%
Rondo, Grand Cru Couverture, dark
Lemon Peel
Vanilla cream powder, hot
Luebeck, Marzipan
Cocos-Gianduja, with shredded
coconuts
Yield: Each recipe makes about 30 individual cakes.
Ingredients:
Chocohopf Cake:
250 g / 8.9 oz granulated sugar
210 g / 7.5 oz California
300 g / 10.7 oz whole eggs
225 g / 8.0 oz milk
55 g / 2.0 oz Cocoa powder
270 g / 9.6 oz pastry flour
6 g / 0.2 oz baking powder
100 g / 3.6 oz Maracaibo 65%, grated
60 g / 2.1 oz hazelnuts, crushed
50 g / 1.8 oz almonds, crushed
50 g / 1.8 oz pistachios, crushed
270 g / 9.6 oz butter, liquid
Almondia Cake:
660 g / 23.6 oz California
330 g / 11.8 oz pastry cream
300 g / 10.7 oz egg yolks
80 g / 2.9 oz Lemon Peel
250 g / 8.9 oz Luebeck Marzipan, cut 7,5mm³
200 g / 7.1 oz Maracaibo 65%, coarse grated
Pastry Cream:
100 g / 3.6 oz Vanilla cream powder, hot
200 g / 7.1 oz granulated sugar
1000 g / 36.0 oz milk
Preparation:
Chocohopf Cake:
Whisk sugar, California and whole eggs fluffy. Then add
the milk. Sift the Cocoa powder, pastry flour and the
baking powder and fold it under the mixture. In the end
fold in the remainig ingredients. Bake at 200°C / 392°F
till done.
Almondia Cake:
Cream California, pastry cream, egg yolks and Lemon
Peel fluffy. Fold in the Luebeck Marzipan cubes and the
coarse grated Maracaibo Clasificado 65% couverture.
Bake at 200°C / 392°F till done.
Pastry Cream:
Mix half of the cold milk with the Vanilla cream powder.
Boil the rest of the milk with the sugar and then mix
everything together. Bring back to a boil for 1 minute.
Place in a bowl, cover with plastic wrap and let it cool
down. Whip up before using.
Decoration:
Decorate with roasted nuts and a chocolate garnish or
tuille.
Les Charmeurs
48
WINTER HAZELNUT - CARAMEL YIELD: 30 PIECES
Gingerbread Sablé 350 g / 12.5 oz ........ Butter 75 g / 2.7 oz ........ Powdered sugar 50 g / 1.8 oz ........ Honey 8 g / 0.3 oz ........ Gingerbread spice 1 g / 0.1 oz ........ Sea salt ¼ piece ..................... Vanilla Bean 550 g / 19.6 oz ........ Flour, sifted Light Chocolate Sponge 1 sheet pan of 400 x 600 mm / 15.7 x 23.6 inches.
300 g / 10.7 oz ........ California Almond Paste 125 g / 4.5 oz ........ Eggs 75 g / 2.7 oz ........ Egg yolk 275 g / 9.8 oz ........ Egg white 80 g / 2.9 oz ........ Granulated sugar 20 g / 0.7 oz ........ Cocoa Powder 100 g / 3.6 oz ........ Pastry flour Hazelnut – Caramel Center 500 g / 17.9 oz ........ Heavy cream 35% 1 ea ...................... Vanilla Bean 1 ea ...................... Cinnamon Stick 250 g / 8.9 oz ........ Caramel Hazelnut 3 g / 0.1 oz ........ Sheet Gelatine 140 g / 5.0 oz ........ Praline Rustic Noble 60% Ginger Mousseline 120 g / 4.3 oz ........ Egg yolk 50 g / 1.8 oz ........ Eggs 150 g / 5.4 oz ........ Sugar syrup 1:1 300 g / 10.7 oz ........ Felcor 52% 80 g / 2.8 oz ........ Heavy cream 35%, hot 4 g / 0.2 oz ........ Sheet Gelatin 40 g / 1.4 oz ........ Ginger, candied 400 g / 14.3 oz ........ Heavy cream 35%, soft whipped
Gingerbread Sablé Whip butter soft. Then add powdered sugar, honey, sea salt, gingerbread spice and scraped out Vanilla Bean. Whip mix fluffy. Add flour and mix very quickly till incorporated. Place dough for 1 hour in the fridge. Roll out 5 mm / 0.2 inches high and cut out squares and dip the sides in sugar. Bake at 200°C/392°F till golden brown. Light Chocolate Sponge
Ingredients
Preparation
49
Mix California Almond Paste, eggs and egg yolks. Whip up egg white and sugar to peak before adding to the California mixture. In the end incorporate the sifted flour and Cocoa powder. Bake at 200°C/392°F for 10 minutes till done. Cut out rectangles of 70 x 245 mm/2.8 x 9.6 inches. Hazelnut – Caramel Center
Bring heavy cream, Vanilla Bean and Cinnamon Stick to a boil.
Reduce mixture to 50% (250 g / 8.9 oz) and add the bloomed Sheet
Gelatin. Incorporate everything into the Caramel Hazelnut. Pipe the
mixture in hemisphere molds and add some Praline Rustic Noble 60%
inside. Freeze.
Ginger Mousseline
Cook egg yolk, eggs and sugar syrup over a water bath up to 85°C/
185°F. Then whip cold. Mix bloomed Sheet Gelatin with the heavy
cream and make a ganache by adding the Felcor 52%. Add the
ganache to the egg mixture and temper. Bring the temperature to
about 37°C/98.6°F. Fold in soft whipped heavy cream and candied
ginger.
Fill the flexi molds half way up with Ginger Mousseline. Add a hemisphere of the frozen Hazelnut - Caramel Center. Top with a piece of Light Chocolate Sponge and freeze. Demold and spray with couverture. Place on top of the Gingerbread Sablé.
Fill the hole on top with Caramel Hazelnut. Use some star anis, red pepper corn, colored chocolate balls and some chocolate curls.
#31301 ........... FELCHLIN-Swiss COCOA POWDER
#31345 ........... FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31144 ........... FELCHLIN-Swiss FELCOR 52%
#31373 ........... FELCHLIN-Swiss CARAMEL HAZELNUT
#31332 ........... FELCHLIN-Swiss PRALINE RUSTIC NOBLE 60%
#90071 ........... Vanilla Bean, Madagascar
#90070SI ....... Sheet Gelatin Silver
#1-056 ............ Whole Cinnamon Stick
Specialty
Ingredients
Setting
Decoration
50