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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)

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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)

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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

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12:30 pm 01:30 pm

Lunch Break Plated Desserts Combination: (Pages 34-41)

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04:00 pm

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

Migniardise- afternoon tea cake: (Pages 43-50)

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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

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Lemon Thyme No Added Sugar

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.

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Spiced Pears with roasted Hazelnuts

CL71E Lacta 38%, milk Couverture, no added No sugar DC09E Praline F, hazelnut praline cream, no added sugar

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 10 g / 0.3 oz 250 g / 8.0 oz 100 g / 3.5 oz 50 g / 1.7 oz

heavy cream, 35% liquid ginger powder Lacta 38% Praline F 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.

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Lime Exotic Raspberry Emotion DC76E Frambonosa F, raspberry filling firm CS73E Accra 62% Rondo, dark Couverture, classic CS84E Edelweiss 36% Rondo, white Couverture, surfine CL85E 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.

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Feuille Praline DC14E

Praline Croquantine, almond cream with flaky wafers

DC56E Almonosa F, almond filling firm DC46E Praline paste, hazelnut paste CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk/ cream CS11E 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.

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Tropic Mango

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 100 g / 3.5 oz 50 g / 1.7 oz 20 g / 0.7 oz 100 g /3.5 oz

heavy cream 35%, liquid Maracaibo Clasificado 65% Maracaibo Criolait 38% trimoline (inverted sugar) 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.

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Cru Sauvage – Wild attraction 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.

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PRALINE RUSTIC NOBLE WITH ORANGE AND COINTREAU YIELD: 49 PIECES

Ingredients

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

Preparation

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.

Setting

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%.

Decoration

Decorate with a caramelized hazelnut.

Specialty Ingredients

#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

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PRALINE CARAMEL YIELD: 64 PIECES

Ingredients

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

Preparation

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.

Setting

Specialty Ingredients

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

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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.

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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 c

Cut immediately in the desired shapes. Let it set. Remove chocolate bands from the surface

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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.

Before setting, cut in shapes and roll on a plastic tube. Let it crystallize overnight before removing from the plastic foil.

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.

Remove from the plastic sheet.

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Colored Couverture Transfer Sheets Pipe dots on a oiled plastic sheet with tempered, white couverture. Let it set and spread out a thin layer of tempered, dark couverture.

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 (35째C / 95째F) cocoa butter on a oiled plastic foil.

Couverture bowls 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.

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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.

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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

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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

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Tuilles, Macaroons, Isomalt Decoration, Dry Fruit Chips Tuilles 110 g / 60 g / 30 g / 60 g / 60 g /

3.8 oz granulated sugar 2.1 oz orange juice 1.0 oz pastry flour 2.1 oz almond powder 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. 17 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.

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Calliops Tropic 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.

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

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.

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Spiced Chocolate Pears Sugar Free

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 CreamChantilly and cover with an Almond Sponge Cake. Refrigerate Decoration: Dried pear slices, chocolate curls and isomalt sugar.

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Dream of Hacienda 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.

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Paradise of Pistachio and Strawberry DC53E CS11E CA23E TM99E CS36E

Pistachiosa F, pistachio filling firm

Granulated Cocoa Butter Cocoa Nibs ChocoBrillant, chocolate glaze Maracaibo Criolait 38% Rondo, Grand DC75E Cru Couverture, with milk/ cream CS84E 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.

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Saffron Passion Delice HA01E Cocoa powder, 22- 24% RA50E Lemon Peel DC14E Praline Croquantine, almond cream with flaky wafers CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk/ DC77E cream TM99E 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 / 210 g / 3g/ 45 g / 200 g / 100 g / 150 g / 50 g /

7.0 oz granulated sugar 7.3 oz egg yolks 0.1 oz Lemon Peel 1.7 oz heavy cream 35%, liquid 7.0 oz egg white 3.5 oz granulated sugar 5.2 oz pastry flour 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 / 200 g / 160 g / 130 g / 7g/ 150 g /

7.0 oz passion fruit purée 7.0 oz Mangonosa 5.6 oz egg yolks 4.5 oz granulated sugar 0.2 oz gelatine leaves 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.

27


Tart Piemontese with Orange Cream CP88E

Piemont Gianduja, Grand Cru Gianduja, dark CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk/ cream CS11E Granulated Cocoa Butter RA51E 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 / 60 g / 30 g / 60 g / 60 g /

3.8 oz granulated sugar 2.1 oz orange juice 1.0 oz pastry flour 2.1 oz almond powder 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.

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Hazelnut Praline Caprice CS59E

Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, dark HA01E Cocoa powder, 22- 24% KK44E California, almond paste 1:1 RA50E Lemon Peel DC03E Pralinosa F, hazelnut filling firm DC46E 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 purĂŠe 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 purĂŠe, 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.

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Chocolate Banana Mousseuse 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.

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HAZELNUT CARAMEL YIELD: 11 SERVINGS

Ingredients

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%

Preparation

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.

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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.

Setting

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.

Decoration

Add a macaroon, chocolate curls and some hazelnut crunch.

Specialty Ingredients

#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

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33


Pineapple Carpaccio with warm Coconut Cake and Green Tea Ice Cream 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.

34


Nocciola Drift 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

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.

35


Milk Chocolate and Raspberry Mousseuse DC76E Frambonosa F, raspberry filling firm CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk/ cream CS11E Granulated Cocoa Butter HA01E 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


Medley of warm Elvesia Chocolate Banana Bavaroise-with Caramel Ice Cream 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.

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Green Tea Inspiration KK44E California, almond paste 1:1 DC76E Frambonosa F, raspberry filling firm CS59E 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.

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Mango Chibouste with sautéed Mangos and Ginger Ice Cream 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.

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WARM ROASTED APRICOT ON LAYER OF WARM CARAMELIZED PHILO, WARM MILK CHOCOLATE CAKE – CHOCOLATE ICE CREAM YIELD:

Ingredients

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 2g / 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

Preparation

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.

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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.

Setting

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.

Decoration

Chocolate curls, brush some Caramel Brûlé on the plate.

Specialty Ingredients

#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

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Coffee Hazelnut No Added Sugar

DC09E

Praline F, hazelnut praline cream, no added sugar FE64E Gusto Ricco, mocca paste, water free CL71E Lacta 38%, milk Couverture, no added sugar

Yield: Makes about 15 flexipan molds. Ingredients: 150 g / 150 g / 250 g / 150 g / 20 g / 170 g / 7g/ 100 g /

5.2 oz whole eggs 5.2 oz granulated sugar 8.7 oz natural yogurt 5.2 oz Praline F 0.7 oz Gusto Ricco 5.9 oz pastry flour 0.2 oz baking powder 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 180째C / 356째F for about 25 minutes. Demold. Decoration: Place some chopped, roasted hazelnuts in the hollow of the cake. Dust lightly with snow powder.

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Pistachio-Raspberry

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 200째C / 392째F for about 25 minutes. Decoration: Dust lightly with powdered sugar. Place glazed pistachios.

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Elvesia Chocolate Cake 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.

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Mango Almond Phylo 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 gelĂŠe. Dust with powdered sugar and place a dry vanilla stick on it.

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Piemont Gianduja Seduction KK44E

California, almond paste 1:1 Piemont Gianduja, Grand Cru Gianduja, dark

CP88E

Yield: Makes about 16 oval savarin molds of 6 cm / 2.5 inches. Ingredients: Cake: 150 g / 100 g / 50 g / 75 g / 1 pce 50 g / 3g/ 130 g / 5g/ 20 g /

5.2 oz butter, unsalted 3.5 oz California 1.7 oz powdered sugar 2.5 oz Piemont Gianduja vanilla bean 1.7 oz whole eggs 0.1 oz sea salt (fleur de sel) 4.5 oz pastry flour 0.1 oz baking powder 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 200째C / 392째F 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.

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Les Charmeurs 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.

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WINTER HAZELNUT - CARAMEL YIELD: 30 PIECES

Ingredients

Gingerbread Sablé 350 g / 12.5 oz ........ Butter 75 g / 2.7 oz ........ Powdered sugar 50 g / 1.8 oz ........ Honey 8g / 0.3 oz ........ Gingerbread spice 1g / 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 3g / 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 4g / 0.2 oz ........ Sheet Gelatin 40 g / 1.4 oz ........ Ginger, candied 400 g / 14.3 oz ........ Heavy cream 35%, soft whipped

Preparation

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

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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.

Setting

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.

Decoration

Fill the hole on top with Caramel Hazelnut. Use some star anis, red pepper corn, colored chocolate balls and some chocolate curls.

Specialty Ingredients

#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

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Profile for Chef Source

recipes, Felchlin Recipe Book, 2008  

A collection of recipes from Felchlin.

recipes, Felchlin Recipe Book, 2008  

A collection of recipes from Felchlin.