E C I P E B O
Corporate Chef at Prova Gourmet
TRISTAN ROUSSELOT
TRISTAN ROUSSELOT
CORPORATE CHEF AT PROVA GOURMET
Tristan began his career at Pierre Orsi, a Relais & Château restaurant in Lyon (1*), before moving on to other prestigious starred establishments such as Le Chabichou in Courchevel and Le Diane (restaurant of the Fouquet’s hotel)
He then honed his skills under Christophe Michalak, who became his mentor, and later at the Prince de Galles in Paris where he served as Executive Chef.
In 2015, he became well-known to the public thanks to his position as a finalist in the popular show “Qui sera le prochain pâtissier ?” aired on France 2.
His vision of pastry? He desires it to be balanced in sugar, with intense flavors, visually striking, and offering different textures to enhance the tasting experience.
PREPARAT
SPONGE CAKE MIXTURE
g g g g g g g g g g
Egg yolks
Granulated sugar
Egg whites
Powdered egg whites
Granulated sugar
Acacia honey
Bread flour (strong white flour)
Potato starch
Unsalted butter
Madagascar Bourbon Vanilla
- Prova Gourmet
DECORATION
Unsalted butter
GÂTEAUDESAVOIE MadagascarBourbon VanillaPowder
ION
SPONGE CAKE MIXTURE
Recipe for one cake
In the bowl of a mixer fitted with a whisk attachment, whisk the egg yolks with the first quantity of granulated sugar and the vanilla powder Sift the bread flour and potato starch In another mixer bowl fitted with a whisk, whisk the egg whites with the second quantity of granulated sugar, the powdered egg whites, and the acacia honey. Mix part of the egg yolks with the hot melted butter Incorporate the whisked egg whites into the remaining egg yolks Then gently fold in the sifted flour and potato starch using a spatula Lastly, add the butter mixture
DECORATION
Soften the butter, then grease a Savoy cake mold Dust the mold with brown sugar and remove any excess Add 500 g of the sponge mixture to each mold, then bake at 320 °F (160 °C) for 40 minutes. Leave the sponge to cool, then unmold. Decorate the cake by sprinkling with non-melting sugar (sucre neige)
INGREDIENTS
HAZELNUT SABLÉ PASTE
Unsalted butter
Icing sugar
Ground hazelnuts
FLAN MadagascarBourbonVanilla
PREPARATION
HAZELNUT SABLÉ PASTE
VANILLA FLAN MIX
g g g g g g g
UHT whole milk
Whipping cream (35% fat)
Sugar
Corn Starch
MadagascarBourbonPureVanilla flavorwithseeds-ProvaGourmet
DECORATION g Neutral glaze
Recipe for 10 servings
In the bowl of a mixer fitted with a paddel attachment, mix the butter cubes through the dry ingredients to a crumble Add the eggs next, but do not over-mix Roll out right away, then rest in the refrigerator for at least 2h. Take a 10cm diameter, 4.5cm deep microperforated tart ring mold and line with the dough Bake the tart base at 311°F (155°C) for 20 minutes
VANILLA FLAN MIX
In a mixing bowl, beat the egg yolk and sugar until pale, and add the corn starch Heat the milk and the cream in a saucepan, then pour into the mixing bowl Return everything to the saucepan and whisk for 3 min as it comes to a boil Remove from the heat and mix in the vanilla flavor without incorporating any air bubbles. Pour the flan mixture into the baked tart base. Leave to stand for 10 min at room temperature, then bake at 356°F (180°C) for 15 to 20 minutes, until the flan is golden brown Chill
DECORATION
Heat the neutral glaze until liquid and coat the top of the flan with a very thin layer to give a glossy finish
PLAIN SWEET SHORTCRUST PASTRY
White
Potato Starch
T55 Flour
Icing
Unsalted
VANILLA & PEAR ENTREMETS
Tahitian Vanilla
INGREDIENTS PEAR COMPOTE AND
VANILLA MOUSSE
Whipping cream (35% fat)
Pasteurised whole milk
Tahitian Vanilla Bean - Prova Gourmet IN CRUST
Egg yolks
Hydrated gelatine
White chocolate (28% cocoa)
Whipping cream (35% fat)
NEUTRAL GLAZE
Pure lemon juice
X58
Recipe for 10 servings
White
WHIPPED TAHITIAN VANILLA GANACHE
35% M.G. liquid cream
Tahitian Vanilla Bean - Prova Gourmet
28% White chocolate
35% M G liquid Cream
Gelatin
PEAR CONFIT AND FRESH PEARS
VANILLA & PEAR ENTREMETS
Tahitian Vanilla
Recipe for 10 servings
edients to a crumble – do not over-mix If consistency. Roll out Leave to rest in the e baking mats for 20
Heat the pear purée, sugar–pectin NH mix, glucose, and lime juice Heat the mixture to 185°F (85°C) and blend Cool to 39°F (4°C), then smooth the cold pear confit and add the fresh pears cut into cubes Pipe 10 g into “pomponette” molds.
VANILLA SPONGE CAKE
Emulsify the ground almonds, vanilla powder and sifted icing sugar with the eggs Add the sifted flour Whisk the egg whites to a meringue and stiffen with the caster sugar Fold the meringue into the mixture. Line a 30 x 40 cm mold with baking paper and pour in the sponge batter. Bake at 356°F (180°C) for 14 minutes Cut out circles of 3 5 cm in diameter and place on top of the pear confit in the silicone “pomponette” molds, then freeze Remove the insert from the mold
TAHITIAN VANILLA MOUSSE
Split the vanilla beans and scrape out the seeds In a saucepan, heat the cream and milk, then add the vanilla beans Leave to infuse overnight Make a crème anglaise with the vanilla infusion and the egg yolks. Incorporate the hydrated gelatine and white chocolate. Mix, then chill in a cold room to 70°F (21°C) In the bowl of a mixer fitted with a whisk, whip the remaining cream Gently fold the whipped cream into the crème anglaise Pipe 15 g of mousse into silicone molds of 4 5 cm in diameter and 2 5 cm deep Drop the frozen inserts into the mousse and smooth over the surface Leave to set for 1 h in the refrigerator and then freeze. Unmold the entremets once fully frozen.
NEUTRAL GLAZE
Heat the water, lemon juice, and glucose together with the bulk of the sugar to 122°F (50°C) Add pectin X58, then blend using an immersion blender and heat to 185°F (85°C). Cover the mixture directly with plastic wrap and leave to cool for 24 hours before use Warm the glaze, dip the entremets in the glaze, then arrange on top of circles of sweet pastry dough
WHIPPED TAHITIAN VANILLA GANACHE
Split the vanilla beans and scrape out the seeds Heat the first amount of cream with the vanilla beans in a saucepan, cover with film, and leave to infuse overnight. The next day, heat the infused cream and add the hydrated gelatine Once the gelatine is well mixed in, strain over the white chocolate, then blend using an immersion blender Keep blending as you add the remaining cream Strain through a fine sieve and place in the refrigerator overnight until ready to use Add to a piping bag fitted with a No 14 plain tip and pipe out a sphere onto the entremets.
INGREDIENTS
BLACK SWEET SHORTCRUST PASTRY
Blanched
Potato
All-purpose
Icing
Unsalted
VANILLA-FLAVORED SOFT CARAMEL
Caviani - Prova Gourmet
Madagascar Bourbon Vanilla, Caramel & Macadamia
aviani - Prova Gourmet
Caviani - Prova Gourmet
Caviani - Prova Gourmet VANILLA MOUSSE
VANILLA NEUTRAL GLAZE
Caviani - Prova Gourmet
ECLIPSE Madagascar Bourbon vanilla, Caramel & Macadamia
VANILLA-FLAVORED SOFT CARAMEL
Heat the cream in a saucepan. In another saucepan, melt the glucose syrup and gradually add the sugar Cook until you get a light caramel Next, stop the cooking process by adding the hot infused cream, then bring the mixture back to the boil Then add the Caviani and the cubed butter Mix with an immersion blender Then add the fleur de sel and leave the caramel to cool overnight before using Place the caramel in the tart bases
VANILLA & MACADAMIA SPONGE CAKE
In the bowl of a mixer fitted with a whisk, emulsify the ground almonds and macadamia nuts with the sifted icing sugar, whole eggs and Caviani Add the sifted flour Whisk the egg whites and stiffen with the sugar, then fold into the mixture Weigh out 800 g of batter per 40 x 60 cm baking sheet lined with silicone-coated baking paper, and bake at 338 °F (170 °C) for 10 min Allow to cool, then cut out circles of 7 cm in diameter. Arrange the sponge circles on top of the caramel in the tart bases.
VANILLA & WHITE CHOCOLATE GANACHE
Bring the cream to a boil, then pour over the white chocolate, cocoa butter and Caviani Mix without incorporating any air, then leave to crystallize overnight Pipe the ganache into the tart bases, and smooth over the top. Add a generous dusting of black sweet shortcrust pastry powder around the sides.
VANILLA MOUSSE
In a saucepan, heat the cream and milk Make a crème anglaise with the egg yolks Incorporate the hydrated gelatin, Caviani, and white chocolate Mix, then chill in the refrigerator to 69 8 °F (21 °C) In the bowl of a mixer fitted with a whisk, whip the remaining cream Gently fold the whipped cream into the crème anglaise. Pipe into (7 cm diameter) puck molds. Leave to set for an hour in the refrigerator, then freeze, and unmold.
VANILLA NEUTRAL GLAZE
Heat the water, lemon juice and glucose together with the bulk of the sugar to 122 °F (50 °C) Add pectin X58 mixed with the remaining sugar (2) and Caviani, then blend using an immersion blender and heat to 185 °F (85 °C). Cover the surface with clingfilm, and leave to cool for 24 h before use. Heat the glaze to 122 °F (50 °C), then quickly dip the mousse pucks to give them a thin coating of the glaze. Arrange in the tart bases, then leave to defrost
CRISP - COCOA
Baked cocoa-flavored sweet shortcrust pastry
Dark chocolate 72%
Cocoa butter
Pure butter feuilletine flakes
JOCONDE SPONGE - COCOA
Egg yolk
Granulated sugar
Egg white
Granulated sugar
All-purpose flour
Potato
CREAM - COCOA
Whipping
COCOA ENTREMETS Natural Cocoa Type Flavor
MOUSSE - COCOA
Water Egg yolk
3.5 Natural Cocoa Type FlavorProva Gourmet
ARK CHOCOLATE SPRAY
JOCONDE SPONGE - COCOA
COCOA ENTREMETS Natural Cocoa Type Flavor
Recipe for 10 servings
ocoa butter, then mix all between two sheets of
Sift together the flour, potato starch, and cocoa powder Melt the butter Beat the egg yolks with the granulated sugar until pale. Separately, whisk the egg whites with the granulated sugar until stiff peaks form Gently fold the beaten egg yolks into the egg whites Add the dry ingredients and the natural cocoa type flavor Incorporate using a spatula Add the butter at 113°F (45°C) Spread 800g of sponge batter onto a silicone baking mat in a 40x60 cm (16x24-inch) frame Bake in a convection oven at 338°F (170°C) for about 15 minutes Transfer to a rack as soon as it comes out of the oven Let cool, then cut out 4 cm (1.6-inch) circles.
CREAM - COCOA
Bring the milk, cream and cocoa powder to the boil and add the bloomed gelatin Emulsify over the melted white chocolate and natural cocoa flavor using a spatula. Blend. Pipe 30g of cocoa cream into cylindrical molds (4.5 cm diameter). Place sponge circles on top, crust side out. Freeze.
MOUSSE - COCOA
Combine the granulated sugar and sifted cocoa powder. Add water and bring to a boil. Temper the egg yolks with the cocoa syrup at 185°F (85°C), then add the bloomed gelatin. Whisk the mixture in a stand mixer fitted with a whisk attachment Meanwhile, whip the cream with granulated sugar to soft peaks When the pâte à bombe reaches 86°F (30°C), add the natural cocoa type flavor and fold in the whipped cream in several stages using a spatula Pipe 30g of mousse into a 6 cm (2 4-inch) cylindrical mold Position the insert Pipe another 5g of mousse, then place the crisp circle on top Smooth and freeze.
DARK CHOCOLATE SPRAY
Melt the dark chocolate and the cocoa butter together Mix in the grapeseed oil Strain Unmold and spray with a velvety mist of dark chocolate spray.
DECORATION
Roll out tempered dark chocolate couverture Before it sets, cut out a cocoa pod pictogram using a toothpick or, once crystallized, use a water jet cutter. Mix neutral glaze and cocoa powder. Place the chocolate decoration on top of the entremets. Using a piping cone, fill the holes in the chocolate decoration with cocoa glaze
COFFEE & PEANUT COOKIE Cold Brew Coffee Extract
INGREDIENTS
COOKIE BASE – PE
g g g g g g g g g
Light brow
Dark musc
Unsalted b
Whole egg
All-purpose flour (T55)
Baking soda
Fine salt
Venezuelan dark chocolate 72%
Peanuts
COLD BREW COFFEE CARAMEL
g g g g g g g
Granulated sugar
Glucose syrup
Fine salt
Heavy cream (35% fat)
Cocoa butter
Unsalted butter
Cold Brew Coffee Extract –
Prova Gourmet
COFFEE PRALINE
Granulated
peanuts, then mix. Portion into 350 g servings.
COLD BREW COFFEE CARAMEL
Cook the sugar and glucose to a deep amber caramel, then deglaze with the hot cream and salt Cook the mixture to 217 °F (103 °C) Cool to 140 °F (60 °C) and add the cocoa butter, unsalted butter, and cold brew coffee extract. Chill overnight at 37 °F (3 °C). Transfer to a piping bag.
COFFEE PRALINE
Toast the whole hazelnuts for 20 minutes at 302 °F (150 °C), then let cool Cook the granulated sugar to a light caramel, then pour over the coffee beans, fleur de sel, and toasted hazelnuts Once cooled, blend everything until smooth and liquid in texture without heating the praline.
PEANUTS
Roast the peanuts at 320 °F (160 °C) for 20 minutes, stirring halfway through Let cool, then coarsely chop the peanuts
BAKING
On a greased Silpat, place a greased perforated fluted ring (18 cm) and deposit 350 g of cookie dough per mold Bake for 10 minutes at 356 °F (180 °C) Unmold and let cool.
DECORATION
Pipe the Cold Brew coffee caramel, pipe the coffee praline, and sprinkle with chopped peanuts
VANILLA & MACADAMIA BONBONS
Fusion Vanilla Papua New Guinea
INGREDIENTS
SOFT CARAMEL - VANILLA FUSION
(35% fat)
PREPARATION
Glucose
Fleur
Granulated
Milk
Fusion
Guinea
Unsalted
PRALINE - VANILLA MACADAMIA
FILLING - MACADAMIA AND FUSION VANILLA g g g g g Milk chocolate 60%
Cocoa butter
Fusion Vanilla Papua New Guinea – Prova Gourmet Praline – Vanilla macadamia
COCOA BUTTER - DARK
Recipe for one chocolate mold
SOFT CARAMEL - VANILLA FUSION
Bring the heavy cream, glucose syrup, and fleur de sel to a boil Make a dry caramel with the granulated sugar, then deglaze with the hot cream mixture Cook everything again to 221 °F (105 °C). Let cool. At 140 °F (60 °C), add the milk chocolate and fusion vanilla. At 104 °F (40 °C), incorporate the unsalted butter and blend until smooth Refrigerate overnight at 39 °F (4 °C) before use
PRALINE - VANILLA MACADAMIA
Roast the almonds and macadamia nuts in a convection oven at 320 °F (160 °C) for 20 minutes. Prepare a dry caramel with granulated sugar, then pour it over the nuts and fleur de sel Let cool completely, then blend into a praliné paste without heating the mixture
FILLING - MACADAMIA AND FUSION VANILLA
Melt the milk chocolate, cocoa butter, and fusion vanilla. Add the vanilla macadamia praliné and fleur de sel Temper the mixture to set the praliné filling
COLORING / SHELL
Mix the activated charcoal with melted cocoa butter, then blend in the tempered milk chocolate.
ASSEMBLY
Mold the bonbon shells using tempered 60% milk chocolate. Pipe 4 g of soft fusion vanilla caramel inside each shell. Then pipe the macadamia filling on top and allow to crystallize Seal the bonbons with the tempered chocolate to close
DECORATION
Cut vanilla beans into 1 6 inches pieces for decoration Unmold the bonbons Using a piping cone, place a small dot of dark cocoa butter on top of each bonbon Press a piece of vanilla bean onto the dot as a decorative transfer Allow to crystallize, then carefully remove the vanilla pieces
INGREDIENTS
TENDER CARAMEL - RUM FUSION g
cream (35% fat)
de sel
–
ALMOND AND RUM FUSION FILLING g g g g
CARAMEL & ALMOND MILK CHOCOLATE BAR
Fusion Rum
PREPARATION
TENDER CARAMEL - RUM FUSION
Recipe for 10 portions
Cook the sugar dry Deglaze with the boiling mixture of cream, glucose, and sea salt to 221 °F (105 °C) When the caramel reaches 140 °F (60 °C), add the milk chocolate coating and Rum Fusion cocoa butter and blend At 104 °F (40 °C), incorporate the butter and blend Refrigerate overnight at 39 °F (4 °C) before use
ALMOND AND RUM FUSION FILLING
Melt the milk chocolate, cocoa butter, and Rum Fusion, then temper Add the almond praline and sea salt Use
DECORATION
Roast the hazelnuts for 20 min at 320°F (160 °C) Let cool and crush the hazelnuts. Perform the tempering curve of the milk chocolate. Mold the bars, tap off the excess, and let crystallize Pipe in the caramel rum fusion, then pipe in the almond filling and let crystallize Finally, seal the bars with tempered chocolate. Demold and then pipe caramel on top and place a crushed hazelnut.
COLD BREW COLADA Cold Brew Coffee Extract
Coconut shavings
C
OCKTAIL
Using a brush, decorate a cocktail glass with a line. Place the pineapple juice and coffee extract with Cold Brew in a cocktail shaker, shake, strain and place in the glass with 3 ice cubes Add the coconut emulsion and lime zest. Decorate the glass with a slice of pineapple and coconut shavings.
C
NOTES
NOTES
