thought process WHEN IMAGINATION BECOMES EMOTION FLAVEL MONTEIRO
BALAZS ENZSOL BALAZS ENZSOL PÂTISSIER BUDAPEST, HUNGARY
DANIEL NEGREIRA HIDDEN BY DN TAIPEI, TAIWAN
STEPHANIE CERONIO JACK RABBIT CHOCOLATE STUDIO PRETORIA, SOUTH AFRICA
JUN TOMIOKA KUSHIYAKI DUBAI, U.A.E.
DWIYANTI CINTANINGRUM WALDORF ASTORIA DIFC DUBAI, U.A.E.
GLENN NOEL L’ECOLE VALRHONA MIDDLE EAST, INDIA, AFRICA
GAËL CLAVIERE L’HÔTEL DE MATIGNON ET DU PREMIER MINISTRE PARIS, FRANCE
ELIZABETH STEVENSON THE TASTING CLASS DUBAI, U.A.E.
GREGORY CHRISMANT MANDARIN ORIENTAL JUMEIRA DUBAI, U.A.E.
SAMANTA BAKKER MONSIEUR TRUFFE MELBOURNE, AUSTRALIA
RYAN HARRIS RH CONSULTANCY DUBAI, U.A.E.
FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK DUBAI, U.A.E.
thought process WHEN IMAGINATION BECOMES EMOTION by AWARD-WINNING AUTHOR FLAVEL MONTEIRO
Committed partnership with artisans of taste to push back the limits of creativity - the mysteriously enchanted world of cocoa... ~ FLAVEL MONTEIRO
The recipes are presented in a clear and easy-to-follow, with ingredients, methods, preparations and photographs. All measures are level unless otherwise stated. Centimeter - cm Cup - c Deciliter - dl Fluid Ounce – fl oz Gram - g Kilogram - kg Liter - ltr Ounce – oz Pound - lb Tablespoon - tbsp Teaspoon - tsp
Text: ©2020 Flavel Monteiro Photo Credits: All photographs are Copyright Cover design: ©Photo by JB Lassara/Ginko First Words and Introduction: Frédéric Bau Commissioning Editor: Fabian deCastro
CONVERSIONS 1 teaspoon (tsp) = 5 ml / 5 g 3 teaspoons (tsp) = 1 tbsp / 15 ml / 15 g 1 tablespoon (tbsp) = 15 ml / 15 g 15 tablespoons (tbsp) = 1 cup / 225 ml 1 cup = 8 fluid oz / 237 ml 1 pint = 2 cups = 473 ml 1 quart = 4 cups = 0.95 liters 1 ounce = 28 grams 1 pound = 454 grams 1 stick butter = ¼ cup 1 deciliter (dl) = 100ml
Editorial Assistant: Maria Aquino Design: IZZY and WG Picture Editor: FJMdesign Digital Content: WG and IZZY Media FZ-LLC
WEIGHT 1 gram = 0.035 ounces 100 grams = 3.5 ounces 500 grams = 1.1 pounds 1 kilogram = 35 ounces
Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, Goa www.wgmagazines.com
THOUGHT PROCESS - WHEN IMAGINATION BECOMES EMOTION digital eBook is by the Award-Winning Author Flavel Monteiro. The author hereby asserts his rights to be identified as the author of this work in accordance with the Copyright Design and Patents Act 1988. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including storage or retrieval system, without permission in writing from the author.
TEMPERATURE Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8 Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32 20°C = 68°F 120°C = 250°F 160°C = 320°F 180°C = 350°F 220°C = 425°F
“When imagination becomes emotion with Valrhona’s great palette of tastes”
Chocolate starts with cocoa, blending the best from different origins requires true talent and experience. With years of expertise, Valrhona cultivates a delicious heritage, from the cocoa fruit to couverture chocolate dedicated to artisans. Its history is characterized by innovations that have been a landmark in the world of chocolate. Valrhona is a reference among connoisseurs, with its fresh fullbodied, spicy, nutty, bitter, floral, tangy, intense, powerful, with notes of red fruits, camphor, caramel, black tea, warm and yeasty bread – a vocabulary describing this Grand Cru chocolate. I like to thank Valrhona for this collaboration. And it is a great honour to have Frédéric Bau, Valrhona Creative Director and the world’s most talented pastry chef, to take time from his hectic schedule to write the first words, the introduction and to share his signature recipes to Thought Process. The inspirations of flavour, colours, and textures by these brilliant chefs - Glenn Noel, Liz Stevenson, Balazs Enzsol, Francesco Acquaviva, Ryan Harris, Stephanie Ceronio, Gaël Claviere, Samanta Bakker, Dwiyanti Cintaningrum, Gregory Chrismant, Daniel Negreira and Jun Tomioka. I want to also thank my editorial and creative team, the photographers and my publisher ITP Media Group. A special thank you to Zeyneb Larabi for making this thought process possible and Nathalie Lascroux ensuring that I had all the required materials from France. Glenn Noel, Maria Aquino and IZZY for all the support and the time invested in this thought process!
I’m pleased and flattered to be asked to introduce you to this book, and I would like to take this opportunity to thank Flavel. Congratulations, Flavel, on this great initiative. It’s fascinating to be able to discuss the thought patterns that mold a chef’s creative process and make him or her unique. Everyone has their own singular approach. Some are artistic hermits who refuse all – or nearly all – contact with the outside world as a way of avoiding contamination and, in theory, creating something utterly singular and unique, the likes of which have practically never been seen before. Others prefer to draw sustenance from all different sources, from the world of sweet and savory haute cuisine that we inhabit to decoration, various styles and materials, the natural environment and so on. They seek to observe desires and emotions drawn from opposite universes, often creating something rich, singular and bursting with character in the process. And lastly, there are the fashion victims who, finding themselves stumped for ideas, ambitions or emotional reactions, sup on the ersatz creative juices peddled on social media, where plagiarism has become common currency and real creativity vanishingly rare. Identity and distinctive traits are disappearing in that particular world, while the clones multiply in ever-greater numbers. As you can tell, I’m a fervent defender of unique identities and singularities, which are nothing other than a reflection of the creator, their story and their culture. They are the starting point for dishes whose flavors leave an imprint of an emotion, an energy, a texture and a sensibility, reflecting the maker’s own creative spirit and passing on a message in the process. Desserts communicate, and they should be a kind of love letter that the chef wants to share with the world. We are not decorators: Our creations should not just be Instagrammable. They should be charged with purpose and emotion and reflect us as people, while also communicating with the world. On that note, I will leave you to be inspired by and stock up on ideas from this lovely book’s ingenious indulgent creations, every one of which represents a message in a bottle from its chef. There is a French saying that “gluttony is a sin” – Don’t you believe it for a second! Frédéric Bau
100% of Valrhona cocoa can be traced to the producer. At Valrhona, sourcers travel the world to select the most singular and finest cocoas in the plantations. Their journey takes them to a very specific area of exploration, located between the Tropics of Cancer and Capricorn – the only latitudes between which cocoa trees grow. Harvesting, fermenting and drying all take place on-site, three processes that have a strong impact on the cocoa’s aromatic potential. From Venezuela to Madagascar, Brazil to Ghana, the Dominican Republic to Bali, Valrhona’s chocolate comes from over 30 production areas in about 20 countries. Without concessions or compromises, only the finest cocoas are chosen by these taste professionals. Over time, Valrhona sourcers have developed a steady and strong relationship with the producers, who also share with sourcers their unique knowledge about the trade. Always searching for new cocoa with a promising aromatic profile, sources have an eye open to detect a taste profile that will create exceptional chocolate. It is a strong commitment, Valrhona has long been a historical partner to producers, who are most often organized in small family units that continue to exist from one generation to the next. Valrhona also owns its own plantations. The company’s three sourcers have formed solid relationships with all producers based on respect, sharing, common values and the long term. Involved in creating value for emerging cocoa areas around the world, Valrhona also helps young cooperatives to acquire better technical expertise. In Bali for example, for the past five years, Valrhona has helped the Kerta Semaya Samaniya plantation improve its quality and logistics to facilitate their exports and seize opportunities on Asian markets.
CHOCOLATE STARTS WITH COCOA Since 2010, Valrhona has been committed to helping organisations who are pioneering quality cocoa in Haiti. In particular, the company participates in regenerating ageing plantations, with 38 pilot hectares and a three-year project. According to agroforestry principles, producers diversify the plants grown on a parcel, combining respect for the environment with a wider range of revenue streams. Valrhona is a founding member of Cacao Forest, an innovative and international project launched in 2015 and dedicated to creating a sustainable cocoa sector. The idea is to imagine new agricultural models that meet three objectives: improve producers’ living conditions, defend cocoa diversity and quality of production, and protect the environment. Valrhona has been working in Madagascar for over 20 years and has a 40% participation in the Millot plantation. Their association has made it possible to go even further in developing a remarkable collaborative working relationship between producers, sourcers and research and development teams. An excellent example of their great adventure is the double fermentation technique that required ten years of research and co-development. Perfected by the Millot plantation, this process integrates a second fermentation phase using fruit pulp. This exceptional innovation opened new gourmet horizons such as Kidavoa Pure Origin Madagascar (banana) and Itakuja Pure Origin Brazil chocolates (passionfruit).
In the world of chocolate, the quest for the best tastes is infinite. Mixing selected cocoas from around the world is a constant trial and require true talent to achieve the best blends, just as with a perfume. The biggest challenge is to open new perspectives standardisation in aromatic diversity and to fight against standardization in taste. Each cocoa has immense potential, revealed by Valrhona’s chocolate and pastry expertise in a creative and diverse way as couverture, bonbons, decor, tasting chocolates. Blending cocoas from different origins demands true talent and long experience. Valrhona is always creating new chocolate recipes. Launched in 1986, Guanaja 70% marked a gustatory revolution as the first dark chocolate containing 70% cocoa, the most bitter in the world. A star is born! In 2012, Valrhona created Blond® Dulcey 32%, unctuous and biscuity, totally irresistible and definitely addictive. In 2008, in response to professionals passionate about intensity, Valrhona honed a unique and innovative technology to create P125 Coeur de Guanaja. From the same blend of exceptional cocoas that make Guanaja 70% couverture, the iconic product created in 1986 and known as the “bitterest chocolate in the world”, P125 Coeur de Guanaja is a true chocolate concentrate, a revolutionary product that brings intense taste, colour and aromatic power to all pastry creations. After ten years of collaborating with producers, the development of double fermentation in 2015 opened numerous paths to disruptive innovations. In 2017, Valrhona dared to combine fruit and cocoa butter together and launched Inspiration, naturally coloured and flavoured fruit couvertures. Available in five flavours, strawberry, passion fruit, almond, raspberry and yuzu, they provide great creative fruit possibilities to taste professionals who can now work with fruit in a uniquely easy way: moulding, confectionery, pastry… Gourmet and colourful, the Inspiration range’s intensely fruity taste is unequalled and has no artificial colours, aromas or preservatives. It all happens within the secrecy of the sensorial analysis laboratory. During 225 days out of every year, Valrhona’s 200 tasters monitor perfect and regular taste in all Valrhona recipes. Taste experts, they constantly adjust cocoa blends of different origins so that Valrhona chocolate quality is consistently delivered at all times. Technical excellence in texture is also uniform. Artisans are guaranteed that they will achieve perfect execution every time. Decorated by hand in the Tain l’Hermitage workshops, Valrhona chocolate bonbons lead gourmet tasters to new chocolate sensations of all kinds: boxes of chocolates, chocolate-covered orange pieces, truffles, squares. The collections grow and are enriched by new temptations. Valrhona’s expertise is further demonstrated by singleorigin chocolates, pralines, almond paste.
THE ART OF CHOCOLATE
ARTIST AND ARTISAN The orchestra conductor of creation at Valrhona, Frédéric Bau is above all a talented French pastry chef, trained by the greatest and in particular Pierre Hermé. Author of several books, he also participates in several TV culinary shows, including as a jury member and host of the 2017 semi-finals on “Meilleur Pâtissier” (Best Pastry Chef), during the “Top Chef” chocolate special in 2018, and as co-host during the second season of “Les Rois du Gâteau” (The Cake Kings) with Cyril Lignac in 2019. In 1989, he created the École du Grand Chocolat Valrhona and has been leading it for 30 years so that it has become a reference in technical chocolate expertise. A pioneer in creating full chocolate menus, he is one of the rare chefs to master perfect balance when interpreting chocolate in savoury and sweet forms.
FRÉDÉRIC BAU VALRHONA CREATIVE DIRECTOR
In 2012, Frédéric perfected Blond® Dulcey 32% chocolate. In 2017, he organized the “De Mains de Maître” cycle of conferences and demonstrations inspired by artistic techniques, to share his vision of the creative process with key Valrhona clients and gastronomy professionals from around the world. Always looking for innovative ideas, he also constantly suggests new recipe ideas to Valrhona clients and advises them on the best ways of using new couvertures, such as Cuvées du Sourceur Sakhanti Bali 68% and Kilti Haiti 66% in 2018. Thanks to his long experience and vast expertise, Frédéric is now in charge of exploring new areas of chocolate to imagine Valrhona’s future. Both an artist and an artisan, creative and technical, he asserts this dual approach that mixes sublime taste and high technology to develop a new, esthetic and gastronomic type of pastry that also respects the environment.
Frédéric Bau’s vision and desire to play with his senses with this unique living ingredient as he brings it to life - the flavours, profiles of chocolate and he lets the chocolate speak for itself. It all started in 1989, Frédéric Bau recalls, “I was young and Valrhona asked me to create a school, it was wonderful at the time as Valrhona had proposed a new range of chocolate - Guanaja 70% cacao, this transformed the world of chocolate, the first chocolate in the world to reach 70% which captures the original taste of cacao beans. At that time all the chefs used to use chocolate as sweets, I mean 50-55% cacao and when we changed the profile of the chocolate by 70% cacao, the recipe changed with the same amount of chocolate.” At the time Frédéric was young, working at Fauchon with Pierre Hermé and they received a few Guanaja babies. They did not have any good results with the prototype. The ganache looked separated, the chocolate mousse was hard like stone and they found it very strange as the chocolate did not work. The reason was that they were adding too much sugar with Guanaja prototype. It was Valrhona’s idea to create École du Chocolat. They discovered that by changing the way to use chocolate, they could present the best chocolate to their customers and at the same time the best techniques, the best tools and the best training to transform the best chocolate in the world. “I was young and was speaking about Valrhona toolbox, the best toolbox that Valrhona proposes to its customers.” Frédéric Bau started with Paul-Bernard Bret who was the chef chocolatier of Valrhona for over 32 years. Paul worked all the time and a big part of the time he worked with Robert Linxe of Maison du Chocolat. They created the chocolate couverture and chocolate Caraque 56% cacao. Even till today, they are still speaking about Caraque, about extra bitter, the grandmother. When Frédéric arrived at l’Ecole Valrhona, he did not speak about pastry because Valrhona was mainly working with chocolatiers. “Chocolatier’s and pâtissier think differently, with the way they work and the way to transform materials into chocolate and praline. It was nice because we opened the minds of Valrhona by speaking about pastry, about the percentage of cacao, about change. It was a new reference point in the world of chocolate.” After Guanaja, nobody ever spoke about the chocolate experience. Now in 2020, everyone speaks about the experience. “30 years ago, Valrhona was already offering their customers this experience. We never spoke about the origin, but now everyone is talking about the origin. The chocolate is from Peru or Madagascar but if you look at the map it all comes from France. This is what I love about Valrhona, here we speak about the origin. We transform chocolate by keeping it and not killing it with too many flavours or textures, this kills the real identity of the chocolate. The job begins with the farmers and we finish the job. All the ingredients come from all around the world. That is what the chefs should know that our job is not always to build a wonderful puzzle of textures and too many things because sometimes we lose the things like the beautiful fish, scallops or the beautiful chocolate. One thing I love about my job is that we take care of this wonderful ingredient that we have, not doing what the market is waiting for. We are not a big company, but we take risk and give love, emotions to the customers. This is why we are very lucky to have an owner who allows us to take the chance to invent the future, coming up with crazy ideas, making it come to life and not afraid to surprise the customer.”
rowing up in the British Island of Jersey, Channel Islands, Glenn spent his young days with his grandparents who grew most of their fruit and vegetables. Spending time with them in the garden, looking after the fruit and vegetables; and then going into the kitchen to cook them has been a special memory for him. His first job was at 14 in a local café which gave him the real first experience of the industry, after that he took up a role in a local hotel called the Royal Yacht where his passion and hunger for learning bloomed. His interest for different cultures and cuisines led me to spend time in the UK at The Hand & Flowers, with Valrhona in France, with Jordi Cruz at the three Michelin star restaurant ABaC in Barcelona, in Copenhagen with Noma and now in Dubai. His first fine dining experience was at 17, he started working at the Michelin-Starred restaurant at Atlantic Hotel, and this moulded him and taught him to look at the finer details whiles working with a talented team that pushed him to be better whilst learning better ways to work. “Back at the time we had a great team, Mark Jordan and the head chef Matt took me under their wing and took the time to teach me. Mark had a big influence on me in the kitchen, he put me straight on the pastry section when I arrived whilst also working with him closely plating up on the pass. Mark also started as a pastry chef and then turned to cuisine and winning a Michelin star. He taught me to taste everything before it goes on the plate, developing the palate which I’m lucky to have today. On the Island of Jersey, we have amazing local produce, his philosophy was to keep it simple, let the produce do the talking.” As one of L’ecole Valrhona Pastry Chef Instructor IMEA, the most important part of any dessert for Glenn is Taste. So it starts from there. He has an idea in his head then he goes from there, “A balanced dessert always needs to stimulate the tongue with sweet, salty, acid, bitter and umami. After I work on other elements to bring textures and also maybe a sauce just to round off the dessert. I like to work with seasonal and local produce as much as possible.” He continues to say “One of the great things about Valrhona is our diversity in our products, from Couverture to Pralines and even our new Inspiration range, means the mind can run wild with creativity. For me, the perfect desserts using chocolate are ones which aren’t too sweet, have the correct texture and don’t leave us feeling full. Some of my favourite combinations are classics using Waina 35% Organic White Chocolate with Vanilla, Praline with Jivara 40% Milk Chocolate and Macae 62% with Grapefruit.
GLENN NOEL L’ECOLE VALRHONA MIDDLE EAST, INDIA, AFRICA
One of Glenn’s favourite desserts he created was with Inspiration Almond and Apricots. It was an Iced Parfait using Inspiration Almond, a compote of Apricots and a Buttermilk Sorbet, finished with a warm slightly salty sauce of almond and Thyme. This recipe was inspired whiles in the middle of the Apricot season and he received some amazing Apricots, it was at the same time Valrhona released Inspiration Almond and Almond Apricot goes great together. “The future trends I see coming through are reduced sugar, and going back to the source and working directly with producers.”
orn in Toulouse, Gaël is the third child of a working family. He schooled in Toulouse, the pearl of the Southwest of France and known for its culinary specialities and gastronomy. After the third year of the secondary school, he chooses a National Vocational Qualification in Patisserie and Confectionery, as well as in ice-cream making. At the age of 14 after his brother passed away, Gaël follows his father’s advice and goes to work at a local bakery. This is where the future “Dali of Patisserie” learned the fundamentals and the basics at Donati’s bakery in the Southwest of France. After finishing from Donati’s, he left home and settled in Paris where he refined his skills working at Fauchon and at Maison du Chocolat. Eclectic and open-minded, porous in many ways regarding the cultures and the world, he fed his personal development and insatiable curiosity in the capital city. He even studied theology. Today, at the L’hôtel de Matignon as the Prime Minister’s Pastry Chef, Gaël shakes up his comfort zone, each day is different and thus, a new challenge. His primary mission is to respond to all the commissions he receives, whether they are planned or at the last minute, such as lunches or dinners, as it often happens. He doesn’t have a dessert menu, he has to question himself, rely on his imagination for not suggesting the same pastry twice. It all takes some time, requires a lot of energy but it’s the kind of challenge that he likes. Nature is an inexhaustible source of inspiration - the scents, the colours, the shapes, the change of season and the arrival of new fruits. According to Gaël, to find balance, you have to know, select and most importantly respect the food. He uses fresh products of great quality because those raw materials have more taste and are more interesting. The chef also greatly values his creative process - breathing, touching, thinking, tasting, harmonizing the colours and stimulating his imagination. “For me, the Patissier is an artist because he’s a creator of emotions expressing himself through his creations. I keep this as a priority in the heart of my culinary vision sharing, aestheticism and especially taste. It doesn’t matter that the pastry is traditional or avant-garde, gourmet or staged, it always has to awaken the gourmets’ senses. I add to this philosophy my desires, shaped by all the things that surround me and my sensitivity.”
GAËL CLAVIERE L’HÔTEL DE MATIGNON ET DU PREMIER MINISTRE PARIS
“Discovery of flavour, precision, attention to detail and touch of passion makes a great chocolatier.”
alazs’ heartbeats for the sweet things in life. Realizing his passion late in life and before putting on the chef’s jacket, it was economics at university and after completing his sergeant’s training at the military academy he felt that there was something missing. He decided to take a break and moved to the UK to brush up on the language and to make a bit of money. He landed his first job as a dishwasher in a gourmet restaurant and he was then determined to work his way up from the bottom in the restaurant world. He then made it to a commis and then went on to become the chef de partie. In 2009, he got his first job as the head chef at The Meadows in Stamford. He then moved to Austria and because his German skills weren’t great he settled for a position as chef de partie. It was by chance that he landed himself in the pastry section, which is where he found his true calling. Two years later Armin Leitged offered him a job as a head pastry chef and having learnt the tools of the restaurant trade, it became clear that he wanted to focus on the pastry kitchen. He started attending various international patisserie courses, trying to learn all that he could about the sweetness in life and working with desserts has allowed him to travel the world, learning new taste and new techniques. Two chefs have been really crucial to Balazs’ career, Armin Leitged and Ryan Clift from the Tippling Club. “I consider myself lucky to have worked with these guys, and no doubt they have shaped my style of cooking immensely.” Since 2012, Balazs as chef de patisserie in France and Austria, and since the summer of 2016, he has been based in Barcelona, working at one Michelin-starred restaurant Hoja Santa with Albert Adrià. In the last years, the pastry chef extraordinaire has found the time to do master classes on a regular basis in Vienna, Budapest, London, South America, Singapore, U.A.E. and pop-up events in New York, Singapore, Bali and Austria.
BALAZS ENZSOL BALAZS ENZSOL PÂTISSIER SOMLÓ
He brings a little bit of himself to each of his dishes. A memory, a feeling, a taste that he carries “It’s hard to explain, but I don’t feel like every dessert needs to have every element like crunchiness, sponginess or acidity. I think if I followed a checklist like that, all my desserts would end up being the same. One of the key things for me, especially when I am developing new recipes, is music. Music sets the mood and somehow kick-starts my imagination. I owe a lot of my signature dishes to Depeche Mode.” “I want to keep learning and be better than I was yesterday. There’s a race on, but it’s with yourself, not with others.”
iz Stevensonis a Dubai London based Canadian Pastry Chef whose journey was a gradual one, she studied music and visual arts when she was young and did an undergraduate degree in fine arts at the Nova Scotia College of Art and Design in Halifax, Nova Scotia. After graduating she struggled to make ends meet as a young artist, and took jobs in kitchens to supplement her income. Liz ended up loving the culinary process since it was very similar to the process used in any other creative discipline. She was using her hands, engaging her senses, and feeding people. It was a wonderful feeling and very empowering to her as a young person. At some point, she made the decision to ‘do’ cooking as a career and put all her focus in this area. She moved to Montreal, then from Montreal to London where she worked for a very well-known chef whose kitchen was brutal. The pastry section was the quietest, and she found that she could work very effectively there without getting yelled at (as much). She preferred the methods used in pastry, and so for her next job she specifically sought out a pastry position. The rest is more or less history. “I’ve always preferred working in restaurants, probably because of the rush, but also because I love the delicate balancing act of service; the skills required to make it a successful night after night is like performance art.” Largely a self-taught in cooking and pastry, Liz started out with zero ability, working from books. She worked as Executive Pastry Chef for Qbara, an award-winning arabesque-themed restaurant in Dubai; spent several years in London between The Boxwood, J Sheekey, Scott’s and The Ivy, as Executive Pastry Chef for Caprice Holdings in Dubai, and Rüya in both Dubai and London. Liz currently resides in Dubai where she develops educational material for The Tasting Class and consults as a pastry and brand development chef. At Rüya, her unique creations were creative and complex, especially the chicken dessert, known as Tavuk göğsü. Her desserts always start with a vague inspiration of some kind – an image, colour, shape, and ingredient or flavour profile. This is then elaborated to form the basis of a dish, and usually, she strives to provide context – whether historical, social or place-based. For her, this is very important, because it makes the difference between something that people can engage with, rather than simply an inanimate object on a plate.
LIZ STEVENSON THE TASTING CLASS DUBAI
“Take it slow and focus on mastering one skill at a time.”
t all started in Ryan Harris grandmother’s kitchen where he helped her make the best pastries. This sparked his interest to formally train in Classical French Pastry at Le Cordon Bleu Institute of Culinary Arts. His professional journey continued in prestigious hotels in the United States, the Bahamas which led him to the vibrant scene in Dubai. He got a taste of the consulting life, lending support to develop newly opened restaurants’ pastry programs. It was only a natural step for him to work for himself. Today he helps entrepreneurs and organizations achieve their vision, making his varied experience their very own. It’s been a great journey so far and still inspired by hope and dreams. After having refined his skills and palate, he served as Pastry Chef at Jean-Georges Vongerichten’s restaurant, the three Michelin star restaurant at the iconic Atlantis, Bahamas. “I was honoured to work for him, his vast knowledge and experience coupled with his zest for cooking really inspired me. What I remember the most is that he was ready to share, mentor and motivate the team, and I hope I emulate him every day.” His culinary philosophy is pretty simple: make good food, use good ingredients and listen to what clients and guests want. “Chefs need to adapt, I like to look back at classic dishes I have done or even done by other chefs, and then challenging myself to see how they can be made relevant and reimagined to today’s taste.” Always wanting the final plate to be simple yet powerful. The influence of good ingredients shines through as they perform consistently to his precise actions. The plate he presents has gone through many taste tests, experience, great ingredients and passionate people to make it seem effortless and balanced.
RYAN HARRIS RH CONSULTANCY DUBAI
By day a Pastry Chef; by night a foodie, Instagrammer and photographer who is always planning his next travel adventure. He gets to do something he loves every single day, “I jump out of bed waiting to start the day. It’s never a boring day since I get to change hats to express the specific client’s brand in the pastry program it puts forward. I find being in charge of my work, I get to pick interesting projects, sometimes even across borders which is very exciting. Finally, I also get to prioritize myself, I get to develop my skills with external training, and find time to enrich my soul with travels exploring the world. I am a pastry chef, I love to see people’s eyes light up!”
ecognized internationally as one of South Africa’s best chocolatiers, Stephanie Ceronio’s mother was an influence, allowing her to always taste and experience ingredients in their raw and baked forms. Always baking treats for the house, fetes and fundraisers. Her mother made personal sacrifices to make sure that Stephanie travelled the world, saw and tasted as much as possible while travelling and always reminded her to keep an open mind when tasting and experiencing new flavours. But she also showed her the importance of hard work and dedication. Her baking career started early in life, cracking eggs into the mud and receiving a suitable spanking for it. But it didn’t stop her. She was not bound by the pragmatic advice to “just focus on the job and stop worrying about cookies”. So slowly, the world in her head and on the internet, she linked up with creative bakers and confectioners in South Africa and offered her time, to learn from them. “I decided to take it a step further. Today, I am seen as a qualified Professional Chocolatier creating Artisanal Chocolates and confections. My creativity and dedication is a channel in bringing my customers delightful alternatives-to- the ordinary to amaze their senses.” She believed that she has an aptitude for pastry. Imagining and remembering combinations, although sometimes can’t remember what happened a few months ago in her real life. However, she remembers the way she felt when she smells or tastes something. “I can remember the combinations that I would have preferred when dining out. When trying new things and reading recipe books. When I see images online and in books or magazines, I try and remember each of the tastes that I have experienced and try and ‘memory bank’ each one. Creating an archive of experiences that I can call up at a later time.” Influenced by Chantel Dartnall, Jordi Roca, Janice Wong and Jessica Prealpato. Stephanie’s inspiration behind the desserts is creating easy and accessible desserts. She knows combinations with the use of chocolate and the use of some uniquely South African flavours to compliment the other elements in the desserts. “Experience with each ingredient gives you the feel for what you are trying to achieve. Anyone can follow a recipe but it takes time and effort and practise to understand the importance of the smells, textures and consistencies of what you want the product to achieve.” Usually, she follows recipes loosely, as a guide and makes each item according to her feel. Learning the smell of chocolate at each stage of temper, the look and feel of a perfectly elastic and balanced ganache, the sound of that perfectly tempered chocolate crack, and mouthfeel when all elements come together.
Her aspiration for professional growth for herself and the Jack Rabbit team keeps her motivated. Everything she has done and accomplished has been with trying to find creative alternatives and by teaching herself through trial and error, and by trying to network and ask questions. She loves the creativity and freedom that comes with being a chocolatier. Believes that desserts and chocolate, specifically, should not be limited. This allows her to create magical experiences with desserts and enjoy the daily challenge of creating flavour combinations.
JACK RABBIT CHOCOLATE STUDIO PRETORIA
rancesco Acquaviva grew up in Rome with a passion for food in his blood. An extrovert and incredibly curious with a touch of craziness, always wanted to be a chef since he was a child, thanks to his mother who inspired him to become a chef. He was also inspired by famous chefs and used to dream of working in a three Michelin-starred restaurant. He looked up to chef Beck in particular at sent his CV to La Pergola several times before finally getting the opportunity to work with him. His dream, as a child, was to arrive at La Pergola. Eventually, as a result of the young chef’s determination, Heinz Beck answered him seven years later and took him in the three-starred Roman restaurant where Francesco showed his passion for the sweet side of the meal. For Francesco, being mentored by chef Beck’ was a great motivation and he’s always had the opportunity to freely share his ideas. Chef Beck’s inspiration is to surprise guests with something that they never tried before. The team follows Chef Beck’s philosophy to offer guests wellbalanced, Mediterranean, Italian-inspired dishes without sacrificing taste.
FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK DUBAI
Francesco’s remarkable drive took him far away, to Dubai, where since December 2013 he’s the pastry chef and in 2018, the chef de cuisine at Social By Heinz Beck at the Waldorf Astoria Palm Jumeirah in Dubai. This was an impressive career move for someone who wasn’t born into the business, coming from a family of nurses. Growing up, his only professional link to the culinary world was his uncle Orazio, the soul behind a small restaurant in Basilicata, Vecchia Matera, who every time he came to Rome, always had a present for his nephew. One time it was Nobu’s book, another it was Ducasse’s, and the third was a book on French pastry making. Francesco has passed through the kitchens at La Taverna Angelica, Giuda Ballerino, Splendid Royal, Jolanda Ristorante, Hotel De Russie, Casa del Jazz, Il Convivio Troiani, l’Hosteria dell’Orso with Gualtiero Marchesi, Open Colonna and La Pergola with Heinz Beck.
rowing up in Argentina, Samanta’s favourite childhood memories are food-related. For her, food has a meaning of communication and plays an important part of her culture and identity. She recalls moments from her childhood, the aromas of her mum’s coffee every morning - the reason why she loves coffee that she even took a coffee roasting class to learn more about it. She’s fond of her mum’s chocolate salami as her mum would make it for every school fete. Samanta started cooking when she was 7, this was right after she received her first cookbook as a gift from her parents. She loved the desserts her grandmother made and every Sunday whiles she was growing up, her grandma would bring a home-cooked dessert that was always so delightful. Samanta has always been interested in food for as long as she remembers but her culinary career started after a few detours. She spent two years at university studying some careers that were not related to food, but felt heavy-hearted and took a leap of faith signing into a culinary school which she never regretted her decision. As a kid she was always experimenting with flavours and textures, trying to turn mistakes into opportunities. She thinks that been exposed to different cultures helped her to grow up as a curious and open-minded chef. In 2005, she moved to Australia. While she was working, she managed to attend courses in Japan, Switzerland, Italy and France. And she now holds a master’s degree in chocolate. She won four ICA awards for her chocolates, a bronze medal for a Bean to Bar Vegan Milk Chocolate, two silvers for an innovative Australian Plum Vegan Chocolate and another silver for her Peach Melba Chocolate. In 2019, she went to Papua New Guinea to learn more about traceability, cacao harvest and fermentation. Always trying to learn more and never stops educating herself. She learnt from some of the best - Frederic Bau, Luca Mannori, Gilles Marchal, Carles Mampel, Fabrice David and Amaury Guichon. Her inspiration comes from everything and everywhere. For her, a dessert is a living thing, always evolving and changing. She likes desserts that are like symphonies, a well-planned, well-executed, capturing and engaging. “It doesn’t need to be complicated but it needs to work. My approach is to make something that combines emotions and like to have altering textures or playing with taste contrast or different temperatures. I try to find an emotion to connect with others through what I put on a plate.” Her motto is ‘desserts should always put a smile on one’s face’, her creativity is very emotional, and with no favourite flavour combination yet her taste is in continuous evolution, seeking to discover new textures and flavours. “Work is always challenging and you would only enjoy it if you love it and you feel passionate about it.”
SAMANTA BAKKER MONSIEUR TRUFFE MELBOURNE
he main reason Daniel became a chef was trying to imitate Conan the Barbarian, as he wanted to play with the knives and the only way to get to touch a knife was to help his grandmother in the kitchen. What began as a kid’s game has ended up being his entire life. After a successful learning stage and working with some of the best chefs in the business in San Sebastián, Daniel moved to Taipei and opened El Toro, a small restaurant that ended up listed among the Top 500 of Asia on the Miele guide in 2009. He then went on to a much larger project, DN Innovación. CEO and founder of DN Group, Daniel has been successfully managing Shanghái Marina By DN which was awarded the Best Spanish Restaurant in China by El País, and Alma By DN which was included on the Michelin Guide Shanghai for four consecutive years. In 2017 as a Bib Gourmand selection, along with Level 41 in Saint Petersburg and his other advisor projects in Asia.
DANIEL NEGREIRA HIDDEN BY DN TAIPEI
Daniel’s Hidden by DN is based in the heart of Taipei and has been recommended in the first edition of the prestigious Michelin Guide Taipei 2018 as the only Spanish restaurant to have this recognition in Taiwan. In 2019, he opened Alma by DN in Taipei “This new store will try to live up to the expectations offering the same, as we love to call it, “soulful” Spanish food, featuring recipes from my childhood along with some of the most solid Spanish classic dishes with detailed presentation, a great selection of exclusively Spanish grape and cocktails in a casual and relaxed ambience. I want to showcase the richness of Spain and the “soul” of its gastronomy to Taipei.” His style is based on solid roots of Basque cuisine and influenced by his time in Asia. His creative menus render classic flavours which he aims to always try to keep a delicate balance between tradition and modernity, complexity and simplicity, respecting the ingredient and transforming it. “Live great adventures trying to master wild unknown ingredients.”
inner of the 2019 F&B Masters Pastry Completion, Dwiyanti grew up in Bandung, Indonesia. As a child, she always had a passion for baking. She helped her mother prepare special homemade cookies during the Holy Month of Ramadan, as it was a tradition visiting other families and gifting them these cookies. This was the starting point for her to understand how flour, butter, an egg can turn into something delicious. Once she graduated from senior high school, she wanted to enhance her pastry skills and decide to continue her studies in catering management at the Indonesia University of Education. She then went on to work with some of the best five-star hotels - St. Regis Saadiyat Island Abu Dhabi, The Address Boulevard, Dubai, Fairmount The Palm Dubai and Sheraton Dubai Creek; and currently the pastry sous chef at the Waldorf Astoria DIFC, Dubai. Her influence and inspiration come from people. People who she works with, their passion and knowledge motivate her to experiment with flavours, to try different techniques. Grateful to have worked with some talented chefs and pastry chefs – Abel Vieilleville, Christophe Sapy, Kapila Amaratunga, Ryan Harris and John Buenaventura. “All these chefs have their styles and techniques. Learning basic recipes, learning how to develop seasonal fruits in the menu, composing different elements on a plate, using fine chocolate garnish techniques and learnt that delicious dessert can be delivered by something simple by just focusing on the taste. Today, I love the feeling of making something beautiful that puts a smile on people’s faces after they taste my desserts, seeing this makes my day. The science and creativity of creating dessert keep me motivated, the value of my mentors who I worked with in the past which play a major role in my career.” Her greatest influence comes from the French chefs she has worked with. Learning several French classic styles which inspired her to create her desserts with brilliant products and the finest chocolate – Valrhona “One of my favourite flavour combinations is acai, yoghurt and white chocolate ivory. The combination of those three ingredients creates a deliciously balanced flavour between sourness which comes from the red grape flavour of the acai, the acidity from the yoghurt and sweetness from Valrhona Ivoire White Chocolate. Valrhona has always been a favourite ingredient, so versatile with unlimited creations.” “The best way to gain experience is to do it and believe that you can do it.”
DWIYANTI CINTANINGRUM WALDORF ASTORIA DIFC DUBAI
orn in Cannes, France, Gregory’s apprenticeship started at the age of 15, discovering this new world which he admired most. The passion for work set out to be the perfect platform to express himself. Over time with practice and continuous commitment, this passion for pastry grew with every step was amazing, thus focusing on the best and from that moment he knew that it was a start to his professional goal. After a few years of training, he was allowed to work at the two Michelin star restaurant La Bastide Saint Antoine, Grasse. He continued to invest in his personal and professional development until a new challenge and responsibility which came in Cote d’ Azur with Chef François Raimbault at his two Michelin star restaurant L’ Oasis in Mandelieu- La- Napoule. A few years later, Gregory moved to Palace Hotel Martinez, located on the Croisette, discovering a new perspective to restaurants. I started to get closer to my dream of expanding my knowledge, skills, techniques, and methods; on the other hand, Chef Fabrice Meynet was a great mentor. He was then relocated to Abu Dhabi, the United Arab Emirates as Chef Fabrice was opening the Rocco Forte Hotel. “I was always looking for innovation, perfection, and here I experienced the world of hospitality on a big scale – besides fine dining, the events such as the F1 and the Airshow. I was hungry and took it all in, mastering everything I could.” Gregory then went on to open Palazzo Versace Hotel- Dubai and the Mandarin Oriental Jumeira, Dubai. He is grateful to the chefs who he learnt from, with different principles, methodology and techniques, and their leadership direction, this allowed him to open himself to the immense knowledge and the willingness, seeing the bigger picture by being involved in all the changes and challenges.
GREGORY CHRISMANT MANDARIN ORIENTAL JUMEIRA DUBAI
His passion for chocolate, and involving different elements to create a combination of flavours and textures, “I have always found chocolate very fascinating. Nature inspires us to explore, strive to understand, build relationships, create products and I’ve learned this. Each step of this process is important. Chocolate is all about relationships, where one engages all their senses and discovers a magical dimension, the art of chocolate.” His secret is simple, he never compromises on quality and at the end, and you have a miracle. He wants people to discover what is the real Patisserie a la Francaise?
apanese born Dubai based chef, Jun Tomioka began his culinary career at the age of 15, working in a Chinese restaurant in Japan. Two years later he moved to Kushi Katsu, a skewer cutlet concept restaurant and later he then met his mentor Chef Miyata who gave him the base of being a chef. With plans of working abroad, Jun decided to travel to Italy, â&#x20AC;&#x153;I was having lunch at a trattoria in Milan and after eating, and I went to the kitchen to ask for work and was declined since I did not speak any Italian or English. I was earnest in my plea and after a while they accepted me. I trained with no salary but it was the experience which I wanted and to taste and feel a traditional Italian kitchen.â&#x20AC;? Returning to Japan, Jun found work in an Italian restaurant but it was not for long as he got the opportunity to travel to Dubai and work with Takashi Kori at Zuma. At Zuma Dubai, Jun met Reif Othman and after Zuma, he went on to Play, The Experience, Sumosan at the Billionaire Mansion and currently at Kushiyaki. Not much for awards and accolades, and not recognized. However, Jun has been behind the stoves and success of restaurants where he has worked. This quite, shy and highly talented chef combines unique ingredients without making a mess, he brings the fifth taste of savouriness Umami together with sweetness, sourness, bitterness, and saltiness. He loves the colours of the season where he dismantles traditional dishes and reconstructs them with his unique style of cooking.
JUN TOMIOKA KUSHIYAKI DUBAI
For 30 years, L’École Valrhona has become the centre of expertise and creativity in chocolate. It is where artisans of taste from around the world perfect and connect, revealing their own singularity and developing their network. Behind this collaborative and absolutely unique initiative lies an innovative approach to pushing back the limits of creativity that has been revealing itself over the past 30 years. In 2019, Valrhona reaffirms more than ever its commitment alongside professionals for years to come.
1989 TWO CHOCOLATE EXPERTS CREATE L’ÉCOLE VALRHONA Frédéric Bau, a visionary pastry chef, and Paul-Bernard Bret, a master chocolatier, founded L’École Valrhona together at the company’s historic Tain l’Hermitage site. Conceived as a laboratory providing dedicated assistance to professionals, the school’s ambition is to pass on expertise and excellence to the greatest number. Created 30 years ago with the objective of transmitting expertise and excellence, L’École Valrhona continues to share its passion for chocolate thanks to its campuses, labs and online program. The network reaches out to all parts of the globe so that any artisan of taste can perfect his technique and experiment, imagining together the best of chocolate. Showcasing Valrhona’s quality, mastery and creativity, L’École Valrhona functions like a place to share and trade, where abundance springs out of confronting points of view, methods, techniques and inspiration. The approach to sharing occurs at many levels since clients pass on their knowledge to their own teams. This collaborative and essential vision of passionate professionals is L’École Valrhona’s signature.
FOR THE MARINATED FOIE GRAS WITH SALT 1 lobe Duck foie gras, approximately 21-24oz 2 1/3lbs Guérande grey salt Coat the surface of a medium sized plate with grey salt. Place the whole foie fras lobe on top and cover again with salt. Refrigerate for 3 hours. Rinse with water and dry take the lobe of foie gras out of the refrigerator 30 to 40 minutes before preparation so that it softens a little. This softening will make de-veining easier. De-vein it by delicately cutting the lobe at distant points. Separate 14oz of foie by choosing the largest whole pieces, arrange them on a tray, and lightly salt and pepper. Refrigerate. Weigh out 7oz of the remaining foie to mix with the Araguani ganache. If there is any foie left over, distribute it between the two quantities you have separated already. FOR THE GANACHE AND ASSEMBLY OF THE NOUGAT 1 5/6 cups Milk / 6oz Araguani chocolate 72% / 1/5oz Finely ground black caraway / 1/14oz (2g) Very finely fresh black pepper
NOUGAT OF DUCK FOIE GRAS
WITH CHOCOLATE AND CARAWAY, SAUTÉED SWEET AND SOUR BERGERON APRICOTS AND RAISINS, AND CRISP LACE OF TOASTED BREAD FRÉDÉRIC BAU I wanted to see this classic of our cuisine done in a chocolate version. It was without a doubt one of the complicated “pairing sessions”, and which required a numerous amount of tests, but now I am convinced: the resulting combination is surprising!
In the mouth it is practically a classic, with those notes of caraway that remind me of Holland, and that slightly sour mix of gastrique of apricots and raisins. The chocolate is omnipresent, yet yields the starring role of the dish to the foie fras. Delectable!
Delicately add the very cold pieces of foie gras and pour into a container coated with plastic wrap. Refrigerate overnight. Boil the milk with the caraway and pepper. Lit it infuse for 3 to 4 minutes and emulsify with the couverture. Check that a temperature of 35-49°C / 95-104°F is reached. Add the 7 ounces of fresh foie gras and blend to obtain a very fine, lustrous texture. Next, mix in the cold pieces of foie gras that were refrigerated. Lightly mix everything and pour into a 6x10 inch stainless steel mould with a height of 2 inches, previously coated with plastic wrap. Cover with plastic wrap and refrigerate for 6 to 8 hours minimum before serving. Cut with a warm knife. GASTRIQUE OF APRICOTS AND RAISINS 10 ½oz Bergeron apricots quartered / 3 ½oz Seedless Muscat raisins / 2 ½oz Acacia honey / 1 1/3oz Chopped shallots / 1oz Plum seed oil / 1oz Sweet vinegar, Melfort type / 1tbsp Orange juice / Salt and freshly ground pepper / A bit of sweet vinegar, Melfort type Brown the shallots in the plum seed oil. Once golden, add the honey and simmer. Deglaze with the orange juice and vinegar. In a saucepan, lightly fry the apricots and raisins with the reduction until syrupy. Deglaze with a bit of sweet vinegar. Salt and pepper. Keep warm. FOR THE CRISP OF TOASTED BREAD 1 Loaf of dense country bread / Butter / Salt and freshly ground pepper Remove the crust of the bread. With a meat slicer cut into very fine slices. Place onto a baking sheet, lightly butter with a spray bottle, and slowly bake at 120-130°C / 248-266°F. Keep in a dry place. TO SERVE Slice the mosaic of foie gras at the last moment to prevent it from oxidizing. Arrange the slices of foie gras and the toasted lace of bread in a staggered manner. Accompany with the gastrique of apricots and Muscat raisins, the mosaic of foie should be consumed very cold and the fruits barely warm. If, like me, you love sautéed zucchini flowers, do hesitate to sauté a few to add to the presentation... and to your pleasure.
the NEW WORLD FRÉDÉRIC BAU
Another fascinating story for this dessert. It was named “New World” after the New World Food event, which is a significant gastronomic event organized at the Ritz Carlton in Singapore by their executive chef, Christophe Megel. I had a good fortune to be invited to this experience. And there is no other word to describe it really: after preparing 600 “competition” desserts for so many diners, it was exactly that, an experience. The theme was the New World and I had to an appropriate dessert. From Christophe’s own mouth came words like “make something crazy, a spectacle, something unprecedented. “With each word the stress seemed to increase! So, I needed to come up with a dessert that could be assembled 4-6 hours prior to serving, would sit well in the cold storage room, with a rapid service of about 20 minutes to the 600 guests. I also had the “permission” to add something to the dish at the time of service. In one of the most beautiful places in all of Asia, the Ritz, organization runs by a metronome and creativity is the order of the day. It is a quality that, through Christophe, is tinted with the rigor of his time in the Alsace region and from working with Alain Ducasse. Since I come from the neighbouring Lorraine region it’s difficult for me to sat, but since it’s true… Vive Alsace and Lorraine! After a few modifications, the New World was born. It was born of professional ideas of my lovely team, and of a concept for an Easter dessert that Phillipe Givre, mu assistant, has at the Troisgros restaurant where he was pastry chef for seven years. In a deep plate, his Easter egg melted upon addition of the chocolate sauce that it was bathed in at the last moment, the hot satin texture revealing… I can’t remember what anymore. Sorry Phil! Aside from the pleasure of this experience, I also had the joy of meeting Gérald Maridet who, after being my first assistant at school, left me for bigger and better things. He became head pastry chef first at La Pinède, then at the Hyatt in Jakarta, then on to the Ritz in Singapore, and today at the Ritz in Beijing. A lot of hard work, yes, but also so much mutual support and friendship! A showy dessert with a mise en place that is easy and efficient. Flavours taken from here and there. Contrasts of textures and temperatures… just how the chefs like it!
ULTRA FINE CHOCOLATE SPHERES 13 ¼oz Guanaa couverture 70% / 5 1/3oz Cocoa butter Melt the ingredients together at 50-55°C / 122-131°F. Crystallize as you would a couverture and pour a thin coating into 70 hemisphere moulds, 2 ¾ inches in diameter. Leave to crystallize for a minimum of 2 to 3 hours before demoulding. Place big, irregular drops of chocolate onto paper and fix half of the hemispheres, open side up, into the chocolate. These will serve to assemble the dessert on the plate. Set aside as soon as possible in a sealed container to avoid them absorbing any odours. Save the rest of the chocolate for dressing the streusel later, and to keep it from softening in the dessert.
DIAMOND GELATINE WITH MENTON LEMON AND HONEY Wash the lemons, remove half the zest of one lemon with a peeler and squeeze the rest. Boil the water and steep the zest for 2 to 3 minutes, then remove. Add the lemon juice, the sugar mixed with the powdered agar agar, and the gelatine, previously soaked in plenty of water, and bring to a boil. Leave to set in the refrigerator. Do not freeze. At serving time, break the gelatine into “diamonds” and scatter around each sphere. TWO CHOCOLATE SAUCE 12/3 cups Whole milk / 3 ½oz Glucose / 11 ½oz Jivara Lactée chocolate 40% / 5 4/5oz Manari chocolate 64% Boil the milk with the glucose. Over the melted chocolate, add a small quantity of hot milk and proceed with the emulsion. The mixture should be elastic and lustrous. Finish by adding the rest of the very hot liquid. Refrigerate or serve very hot, 65°C / 149°F, so the chocolate shells melt on contact.
ALMOND STREUSEL 3 ½oz Butter / 3 ½oz brown Sugar / 4/5 cup Soft flour type 55 / 3 ½oz Powdered almonds / 3/4tsp Fine salt
CACAO NIB NOUGATINE 5 1/3oz Sugar / 7/8oz Pectin NH / 4 2/5oz butter / 1 3/4oz Glucose / 6 1/6oz Cacao nibs
Cut the cold butter into small cubes. Sift the sugar, flour, salt and powdered almonds together. Add the butter and mix with a flat attachment. Small balls will form, then will transform into inconsistent dough. Stop the mixing and refrigerate this “dough” for a minimum 30 minutes. Pass the cold dough through a 1/8 inch sieve or an icing grate to obtain uniform pieces. Refrigerate or freeze until cooking. Distribute the streusel evenly onto a tray. Bake on low heat, 1520-160°C / 302-320°F, with the steam vent open, until it acquires a deep golden colour. Let it cool. Place the streusel in a mixing bowl and, while mixing with a rubber spatula, cover with the warm melted chocolate used to mould the hemispheres. Once crystallized, keep it containers, or fill the fastened, “upright” hemispheres directly.
Melt the butter with the glucose. Mix the pectin into the sugar and add to the butter. Cook on low heat, without stirring much, until it thickens. Ass the cacao nibs and spread between two sheets of sulphurized paper. Bake at 170-180°C / 338-356°F, or store in the freezer or refrigerator. When the sugary mixture acquires a nice caramel colour, remove from the oven. Set aside in a dry place.
GELATINES SUPPLE GELATINE ‘GRAND CRU” 6 7/8oz Manjari chocolate 64% / 1/7oz Pectin X58 (thermoreversible) 1 ¼oz Superfine sugar / 2 2/3 cups Whole milk DIAMOND GELATINE OF MENTON LEMON AND HONEY 3 1/3 cups Water / 3 1/3oz Sugar / 1/3oz Agar agar / 3 1/3oz Lavender honey / ¼oz Gelatine sheets / 2 Medium lemons Supple ‘grand cru” gelatine Chop the couverture. Sift the pectin together with the sugar and mix into the warm milk. Bring to a boil and gradually pour over the chopped chocolate to five a perfect, stable texture to the emulsion. Let it cool and pour into the hemispheres already filled with the streusel. Leave to crystallize in the refrigerator. This preparation cannot be frozen.
BROCHETTES OF VINE PEACHES PRICKED WITH FRESH LAVENDER 15 Ripe vine peaches / Liquid butter / Superfine sugar / 35 Sprigs of fresh lavender Wash the peahes and cut into ten segments. Skewer then with the lavender sprig. Place on a tray and coat with butter using a brush or a vaporizer. Sprinkle with sugar and bake in a hot oven at 220230°C / 428-446°F. When the peaches are browned, remove from the oven. Serve hot. TO SERVE Fix the hemispheres onto a drop of tempered chocolate to form a foundation. Fill with streusel, then the chocolate gelatine (cold but still liquid so the chocolate doesn’t melt). Let it sit in the refrigerator for a few moments before vertically inserting the “tuiles” of cacao nib nougatine. Om a hot tray, very lightly melt the edges of the second chocolate hemisphere and quickly fix it to the frozen dessert. For a more gourmand appearance, coat the top hemispheres in powdered appearance, coat the top hemisphere in powdered chocolate and cocoa butter. At the moment when you serve the client, cover the sphere with the chocolate sauce heated to 60°C / 140°F.
CAVIAR INSPIRATION FRAMBOISE 300g Water 75g Maltitol powder SOSA 200g Raspberry Inspiration 3g Agar agar SOSA Grapeseed oil required ASSEMBLY AND FINISHING Bring to the boil the water, maltitol and agar agar. Pour the liquid over the couverture in 3 stages, making sure to create an emulsion with a shiny elastic texture. Keep the ganache at 50°C. Place a deep container filled with oil in the freezer. Place the liquid in a squeezy bottle and let little droplets of ganache fall into the oil creating the ‘caviar’. Leave to set then strain and wash with cold water. Serve in a caviar box.
GLENN NOEL L’ECOLE VALRHONA
CAVIAR INSPIRATION YUZU 300g Water 75g Maltitol powder SOSA 230g Yuzu Inspiration 3g Agar agar SOSA Grapeseed oil required ASSEMBLY AND FINISHING Bring to the boil the water, maltitol and agar agar. Pour the liquid over the couverture in 3 stages, making sure to create an emulsion with a shiny elastic texture. Keep the ganache at 50°C. Place a deep container filled with oil in the freezer. Place the liquid in a squeezy bottle and let little droplets of ganache fall into the oil creating the ‘caviar’. Leave to set then strain and wash with cold water. Serve in a caviar box.
CAVIAR CHOCOLAT GUANAJA 300g Water 75g Maltitol powder SOSA 200g Couverture Guanaja 70% 3g Agar agar SOSA Grapeseed oil required ASSEMBLY AND FINISHING Bring to the boil the water, maltitol and agar agar. Pour the liquid over the couverture in 3 stages, making sure to create an emulsion with a shiny elastic texture. Keep the ganache at 50°C. Place a deep container filled with oil in the freezer. Place the liquid in a squeezy bottle and let little droplets of ganache fall into the oil creating the ‘caviar’. Leave to set then strain and wash with cold water. Serve in a caviar box.
DONUT BATTER 700g Cake, plain or all-purpose flour 522g Soft dark brown sugar 140g Valrhona cocoa powder 6g Cinnamon powder 4.5g Sea salt 12g Baking soda 12g Pure vanilla extract 280g Whole fresh egg 375g Sour cream 233g Full fat milk 224g Vegetable oil Oil for frying Place the flour, sugar, cocoa powder and baking soda in the bowl of a tabletop mixer fitted with a paddle attachment. Mix on low speed to combine. In a separate bowl, combine the sour cream, egg, milk, oil and vanilla. Blend until smooth with a whisk or hand blender. Fold the wet ingredients into the dry and mix well. Scrape down the bottom and sides of the mixing bowl to incorporate any unmixed batter. Allow the batter to rest at room temperature for 30 minutes before using. Preheat your donut hopper or fryer to 180C. Alternatively, pre-heat an electric donut maker to 160째C. To cook, pour the batter into the donut hopper, or drop the batter into a fryer using a sauce gun or piping bag. Fry on 180째C until done (about 90 seconds). Alternatively, pour the batter into a donut maker and bake for 8-10 minutes. Remove from the fryer and drain on a paper towel to absorb any excess oil. Cool completely before glazing. DARK CHOCOLATE GANACHE GLAZE 100g Full fat milk 20g Liquid glucose 200g Whipping cream 480g Valrhona Equatoriale 55% 20g Olive pomace oil Place the chocolate in a large bowl and set aside. Place the milk, cream and glucose in a saucepan and bring to a simmer. Pour onto the chocolate and let it sit for one minute. Stir to combine and continue to mix until the mixture is smooth and glossy. Add the oil and blend with a hand blender for best results, being careful not to incorporate air. Cool to 36째C and use immediately, or place in the chiller until needed.
DARK CHOCOLATE CAKE DONUT LIZ STEVENSON THE TASTING CLASS DUBAI A lovely dark and rich donut which is not overpowering. The cinnamon, dark brown sugar and sour cream give the batter a warm depth while the dark chocolate ganache glaze takes it to another level of chocolatey.
SERVING SUGGESTIONS Dip each donut halfway into the liquid glaze. Note: the glaze should not be hot, or it will not coat properly. 36-45째C is best. Place the donuts glazed-side up on a glazing rack. Sprinkle with your favourite topping, or leave plain. Once the glaze is set, eat them.
WHIPPED WHITE CHOCOLATE GANACHE 15g Powdered gelatine 200 bloom 75g Water for the gelatine 500g Cream (1) 350g Valrhona Ivoire Chocolate 500g Cold Cream
VALRHONA OPALYS WHITE CHOCOLATE MILLE FEUILLE, STRAWBERRY CREMEUX AND CRISPY INVERTED PUFF PASTRY
Soak the gelatine in water. Bring cream (1) to a simmer and add the soaked gelatine. Warm the chocolate to no more than 45°C. Pour the warm cream mixture over the chocolate in several stages and mix it with a spatula until proper emulsion. Mix it with a hand blender to incorporate the cold cream. Store in the chiller until later use.
RYAN HARRIS RH CONSULTANCY DUBAI A Classic French pastry combined with white chocolate ganache, strawberry cremeux and fresh strawberries INVERTED PUFF PASTRY 210g T55 Flour T55 70g Dry butter 84% 90g Cold water 3g White vinegar 10g Salt BEURRE MANIE 112g T45 Flour 112g T55 Flour 450g Dry butter 84%
STRAWBERRY CREMEUX CURD 12g Gelatine 250 Bloom 56g Water 550g Strawberry purée 200g Whole eggs 100g Caster sugar 55g Valrhona Ivoire Chocolate Soak the gelatine in water. Cook the strawberry purée, eggs and caster sugar over a double boiler until thick and the temperature reaches 81°C. Pour over the white chocolate and hand blend until it is smooth, add the gelatine and cover it with cling film and chill it until later use
Pre-mix the Beurre Manie and put it into a block. Place it in the chiller for later use. Mix all ingredients on low speed for 10 minutes until gluten development. Sheet out the butter mixture that has already been mixed and rested prior. Block dough around the butter mixture and start to complete 5 double folds. Resting the dough for 15 minutes in chiller after each fold. After all the folds, rest dough 30 minutes before rolling it to a 3mm thickness. Bake between 2 sheet pans until golden brown. Cool and reserve for later use.
SERVING SUGGESTIONS After the puff pastry has cooled cut into the desired shape (8x8) (11x4) various sizes can be made. You will need 3 layers of the puff pastry in total. Slightly whip the Ivoire ganache and place it into a piping bag with 6mm nozzle. Do the same for the strawberry cremeux. Pipe one layer of the whipped white chocolate ganache first in long rows covering all of the puff pastry. Place the layer of the puff pastry on top and pipe the strawberry cremeux on top of puff pastry. Place the final layer of the puff pastry on top and finish it with Ivoire ganache. Garnish it with edible flowers, strawberries and white chocolate crunchy pearls.
This dessert has sweet and contrasting flavours. Silky and sweet milk chocolate compliments the tart granadilla, and the sticky African nightshade jam. Cold granadilla custard completes the dessert. GRANADAILLA CUSTARD 2 cups Full cream milk 1 cup Passion fruit juice / half a cup passion fruit purĂŠe 8 Large egg yolks 1 cup Sugar 1/4 cup Corn starch 1tsp Salt 3tbsp Butter softened 1tsp Vanilla paste. Heat milk in a heavy saucepan till steamy, almost boiling. In a bowl whisk the yolks, sugar, corn starch, juice and salt until it is smooth. Temper the egg mixture with some of your hot milk, and then combine both mixes into the saucepan. Cook on medium heat for about 10 minutes whisking all the time and allowing the eggs to cook. Immediately pass the custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill the custard, with cling wrap placed on the top of the custard. MILK CHOCOLATE AND GRANADILLA MOUSSE 400g Cream cheese softened 250g Milk chocolate, melted and cooled 150g Passion fruit inspiration, melted and cooled. 5 Large egg whites 80g Caster sugar 50g Granadilla juice 2g Granadilla extract
MILK CHOCOLATE, GRANADILLA AND AFRICAN NIGHTSHADE STEPHANIE CERONIO JACK RABBIT CHOCOLATE STUDIO PRETORIA
Melt the milk chocolate and allow it to cool, beat the egg whites and sugar together to form stiff peaks. Combine cream cheese, extract and juice/ purĂŠe, vanilla and cooled chocolate, mix completely. Take one large spoon full of egg mixture and mix into the chocolate mixture to loosen. Fold the rest of the egg mixture into the chocolate mixture carefully ensuring that not too much air is lost. Transfer to moulds, dolloping small bites of African nightshade jam into the mousse mix. Freeze. CINNAMON CARAMEL COATED ALMONDS 2 cups Almonds 1 cup Granulated sugar 50g Butter Heat all the ingredients together in a saucepan, keeping all the ingredients moving. Once the caramel has formed and coated the almonds turn out onto a Silpat and allow it to cool. Break into tiny pieces. SERVING SUGGESTIONS: Mix the milk chocolate and tiny chopped almonds, and dip the frozen mousses into the mixes. Using the coloured cocoa butter and an airbrush spray, colour the frozen pastry with desired colour. Finish with gold leaf if desired.
THE GRAPE BALAZS ENZSOL BALAZS ENZSOL PÂTISSIER SOMLÓ ALMOND SPONGE 35g Almond flour / 25g Icing sugar / 80g Egg whites / 15g All purpose flour / 20g Caster sugar Make the meringue with the egg whites and sugar. Add dry ingredients and fold gently. Bake at 170°C for 14 minutes. ENZSOL’S TRAMINI GRAPE INSERT 150g Fresh Tramini grape juice / 18g Caster sugar / 2g Sosa pectin NH In a saucepan heat the grape juice to 40°C. Add the caster sugar and pectin NH mix, and cook in until 85°C. WHITE CHOCOLATE MOUSSE 96g Milk 2.8% / 2,2g Bronze gelatin 160 bloom / 132g Valrhona Opalys 35% / 180g Elle & Vire cream 35% Warm up the milk to 40°C, dissolve into it the bloomed gelatin and cook it until 60°C. Pour it on the melted white chocolate, and emulsify it with an electric hand blender. At 35°C fold in the whipped cream. GREEN VELVET COATING 200g Valrhona Opalys 35% / 140g Valrhona cocoa butter / 3g Blue, fat-soluble colorant / 2g Yellow, fat-soluble colorant Melt the white chocolate and cocoa butter over a bain-marie. Do not exceed 40°C. Add the colourants and emulsify it with an electric hand blender. Use it with a spray gun, around 30°C. CHOCOLATE CRUMBLE 80g Almond flour / 80g Caster sugar / 40g Cocoa powder / 80g Elle & Vire butter / 90g Valrhona Itakuja 55% Melt the butter and chocolate together. Mix the almond flour and caster sugar. Bake it at 175°C for 14 minutes.
PISTACHIO CRUNCH FEUILLETINE 130g Pistachio praline 50g Jivara 40% Valrhona Milk Chocolate 10g Butter 60g Feuilletine (wafer crunch) can be replaced with rice crispy cereal Melt the milk chocolate and butter, add the pistachio paste and feuilletine. Press it in a baking tray and keep in the chiller for assembling.
THE PISTACHIO STONE DWIYANTI CINTANINGRUM WALDORF ASTORIA DIFC DUBAI A light pistachio sponge layer with pistachio whipped ganache and crunchy feuilletine served with pistachio crumble and popping candy. PISTACHIO LIGHT SPONGE 600g Full cream milk 100g Butter 90g Castor sugar 2 pcs Vanilla bean 180g Egg yolk 1.5 tsp Baking powder 100g T45 Violet Cake flour 3g Salt 200g 42% Pistachio Paste Valrhona 280g Egg white 15g Egg white powder 100g Sugar
PISTACHIO WHIPPED GANACHE 350g Cream 35% -1 20g Inverted sugar 20g Glucose 500g Cream 35% -2 510g Valrhona White Chocolate Ivoire 35% 300g Pistachio Paste 42% Valrhona 2 pcs Gelatine leaves Heat the cream, glucose and invert sugar. Pour the mixture into the chocolate with pistachio paste and add the gelatine. Make an emulsion using a hand blender and add the second cream. Keep it in the chiller overnight before use. PISTACHIO PRALINE 50% 250g Sugar 50ml Water 250g Pistachio 1 pcs Vanilla bean 5g Liquid glucose 3g Salt
Warm the butter, sugar and milk together with the vanilla bean (Choux method). Add the cake flour with baking powder and salt. When the mixture is cool add in egg yolk mix. Beat the egg whites with the sugar until smooth. Fold the flour into the mixture. Pour the mixture in a sheet pan and bake it at 170°C -180°C for 15-20 minutes until golden brown. PISTACHIO CRUMBLE 100g Pistachio powder 100g T45 Violet cake flour 100g Caster sugar 100g Butter
Boil the sugar and water at 110°C. Remove from the heat and add the pistachios. Return it to the heat and let the sugar caramelize with the nuts. Once caramelised, pour it onto a Silpat to cool. Ensure the temperature is below 50°C. Cool and blend it until it has a smooth. Cool and Blend again and Obtained smooth shine. WHITE CHOCOLATE SPRAY 300g White chocolate ivory 300g Cocoa butter 10g White chocolate colour Melt the white chocolate, cocoa butter, add the white colouring. Set aside in the freezer.
Make a crumble with the butter, sugar, pistachio powder and flour. Keep it in the chiller for 15 minutes and bake it at 170°C for 10-12 minutes.
SERVING SUGGESTIONS: Pipe the pistachio paste in the centre and cover it with the pistachio whipped ganache. Layer it with the pistachio sponge and the feuilletine. Spray it with cocoa butter and serve it with the pistachio crumble.
BERRY RHUBARB SENSATION DWIYANTI CINTANINGRUM WALDORF ASTORIA DIFC DUBAI
ORANGE SPONGE 1.5kg Fresh orange / 750g Water / 2kg Sugar / 24 Eggs / 1kg T45 Cake flour / 1kg Almond powder / 40g Baking powder
STRAWBERRY WHIPPED GANACHE 110g Strawberry purée / 10g Glucose / 10g Inverted sugar / 1 pcs Gelatin / 170g Strawberry Inspiration Valrhona Chocolate 300g Cream 35% Boil the strawberry purée, inverted sugar and glucose, add the gelatin to the strawberry inspiration chocolate. With a hand blender, blend the cream and let it rest in the chiller for 3 hours and place the desirable mould. RHUBARB BERRY BALSAMIC VINEGAR AND BASIL INSERT 100g Strawberries / 100g Raspberries / 100g Rhubarb / 50g Balsamic vinegar reduction / 50g Sugar / 25g Fresh basil / 1 pcs Gelatin In a saucepan combine the rhubarb, sugar water. Simmer over low medium heat for about 10 minutes or until all the sugar dissolved and rhubarb has broken down. Add the strawberry, raspberry, balsamic vinegar reduction and chopped basil. Add the gelatin and place in the silicon mould and freeze to be used as insert with the whipped ganache. RASPBERRY INSPIRATION RICE CRISPY CRUNCH 175g Raspberry Inspiration Valrhona Chocolate / 60g Rice crispy 10g Butter Melt the raspberry inspiration chocolate, add melted butter and fold in rice crispy. Spread it on top of the orange sponge.
Cut the oranges into quarters and boil it in water until soft. Blend it until it becomes a purée, let it rest until it cools. Beat the sugar and eggs until its fluffy, add all dry ingredients. Fold in the orange purée in a baking tray and bake it 170°C for 15-18 minutes. BLUEBERRY VANILLA ICE CREAM 450g 35% Cream / 450g Water / 125g Glucose powder / 8g Ice cream stabilizer / 1k Frozen blueberries / 20g Lemon juice / 2pcs Vanilla bean Combine the cream, water, lemon juice and vanilla bean and make an Anglaise at 84°C. With a hand blender, blend the blueberry, glucose powder and stabilizer. Keep it in the freezer overnight. RASPBERRY CRUMBLE 75g Sugar / 75g Butter / 75g T45 Flour / 75g Almond powder 25g Sosa raspberry powder Make a crumble with mixing the butter with sugar and adding the almond powder, raspberry powder and flour. Keep it in the chiller for 15 minutes before baking it at 170°C for 10-12 min. SERVING SUGGESTIONS Assemble the cylinder by piping the strawberry whipped ganache followed by the rhubarb berry balsamic vinegar and basil insert. Layer it with feuilletine last and close it with the pistachio light sponge. Set in freezer. Spray it with cocoa butter and serve it with the crunchy pistachio crumble.
BOUNTY COCONUT AND MILK CHOCOLATE GREGORY CHRISMANT MANDARIN ORIENTAL JUMEIRA DUBAI COCONUT MOELLEUX 240g Almond powder / 240g Icing sugar / 120g Coconut powder 240g Eggs / 40g Corn flour / 160g Butter / 40g Caster sugar / 120g Egg Whites Put the almond powder, icing sugar, coconut powder, egg whole, and cornflour in a Robot Coupe and blend until it is a smooth mixture. Make the meringue with the white eggs and caster sugar. Mix the mixture with the meringue and add the butter. Pour it on tray and frame it with the biscuit.Bake at 180°C 12-15 min. CRUNCHY COCONUT 150g Feuillentine / 100g Praline coconut almond / 60g Butter 25g Coconut powder Mix the feuillentine, praline coconut almond, coconut powder and butter. Pour it on top of the biscuit. MILK CHOCOLATE CREMEUX 200g Cream 35% / 120g Coconut milk / 80g Milk full fat / 80g Egg yolks / 40g Caster sugar / 450g Valrhona Tanariva Milk Chocolate / 50g Coconut powder / 80g Gelatine mass
In a saucepan put together the cream, coconut milk, fullfat milk, egg yolk and sugar and bake at 85°C. Add the gelatine to the custard. Pour the milk chocolate and coconut powder and blend it until it is smooth. Pour it in a mould. COCONUT MOUSSE 1kg Coconut puree / 200g Caster Sugar / 180g Gelatine mass 1kg Cream 35% Heat 200g of the coconut purée with the gelatine and caster sugar. Add the whipped cream and put it in a mould and freeze it for 2 hours. CHANTILLY TANARIVA 132g Cream 35% / 112g Glucose Syrup / 16g Inverted Sugar 158g Valrhona Tanariva Milk Chocolate / 28g Gelatine mass 316g Cream 35% Fat In a saucepan, boil the 132g of cream, glucose and inverted sugar. Add the gelatine mass. Blend it with the chocolate until it has a smooth texture and add the cold cream. Keep overnight in the fridge. GEL COCONUT 500g Coconut purée / 50g Caster sugar / 5g Agar agar Boil all the ingredients in a saucepan and allow it to cool. Put the mixture in a blender until it has a smooth texture. Pass the mixture thru a sieve and remove any lumps. Use immediately.
PIPED ROSES 620g Water 310g Caster sugar 8 A full rose head
PAINTED ROSES REAL POACHED ROSE PETALS SENSUOUSLY COMBINED WITH LYCHEE GLENN NOEL L’ECOLE VALRHONA A rose blooms on your plate, paying homage to one of pastrymaking’s essential ancient flavours. I love its intoxicating, exotic taste. LYCHEE JELLY 280g Lychee purée 6g Caster sugar 3g Agar-agar 8g Lemon juice Heat the lychee purée and add the sugar, agar-agar and lemon juice. Bring to the boil. Store in the refrigerator. Mix the cold jelly using an immersion blender. RASPBERRY INSPIRATION CRÉMEUX 65g Raspberry purée 4g Glucose DE 38/40 2g Gelatine powder 220 Bloom 10g Water for the gelatine 85g Raspberry Inspiration 130g Whipping cream Mix the purée and glucose and heat them to approx. 175°F (80°C). Add the rehydrated gelatine. Slowly combine this mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator.
Bring the water and sugar to the boil. Separate out the rose petals. Poach the petals in the syrup for 1-2 minutes at 180°F (82°C). Store the petals in the cold syrup. LYCHEE & RASPBERRY SORBET 77g Water 130g Caster sugar 72g Glucose powder DE33 3.6g Ice cream stabilizer 320g Raspberries 300g Lychee purée Set aside 10% of the sugar so you can add it to the stabilizer. Make a syrup with the water and sugars. At 105°F (40°C), add the sugar and stabilizer mixture. Pasteurize. Leave to cool. Leave to sit for at least 4 hours. Add the fruit purées, mix using an immersion blender, and allow the mixture to reach a temperature of 32°Bx with help from a sugar refractometer. Churn. ASSEMBLY AND FINISHING QS Green food colourant QS OPALYS 33% DECORATION Tint a little OPALYS to give it a light green colour. Temper the couverture. Spread it out between two sheets of confectionery dipping paper and cut it into 4cm leaf shapes. Leave to set. PLATING Pipe out a dab of Raspberry Inspiration crémeux. Drain the rose petals and dry them gently using a piece of absorbent paper. Reconstruct the rose head: Start with the smaller petals at the centre and work out. Use the lychee jelly to help you stick the petals together. Put a few pieces of fresh raspberry and lychee between the petals as you reconstruct the rose. Use a pastry cone filled with dark chocolate to draw a “stem” on the plate. Churn the sorbet. Put two chocolate leaves on either side of the stem. Place a small quenelle of sorbet on each of the leaves. Place another chocolate leaf on each of the sorbet quenelles.
LIKE A LEMON TART FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK DUBAI LEMON CREAM 120g Fresh lemon juice / 300g Butter / 210g Yolk 340g Sugar / 135g Valrhona White Chocolate Ivoire In a saucepan heat at 81°C all the ingredients, except the chocolate. Add the chocolate and blend until it dissolves. Cooldown and keep in the fridge. STRAWBERRIES CREMOUX 500g Whipped cream / 500g Strawberries purée 600g Valrhona White Chocolate Ivoire / 145g Yolk 112g Sugar / 9g Gelatin Soak the gelatin in cold water and ice. Heat the cream and the purée. Mix the yolk and the sugar in a bowl. Cook the 2 mixture together at 82°C. Add the softened gelatin and the chocolate, mix until it is completely dissolved. Keep it in a piping bag in the fridge. RASPBERRIES JELLY CANNOLI 300g Raspberries purée / 70g Water / 40g Sugar 2.8g Agar agar Mix all the ingredients together and bring to boil. Transfer the mixture in a baking tray, cool it down and keep in the fridge. Apply some strawberries cremoux to it. Roll and cut it with a small knife to create 1 cm roll. Keep in the fridge. RASPBERRIES MERINGUE 65g Raspberries purée / 3g Albumina powder / 65g Egg whites / 15g Sugar Place all the ingredients together in a whipping machine and work it until the size is doubled. With the help of a whipping bag create mini meringues and bake them in a dryer at 61°C for 3 hours. Keep it in a cool place.
CHOCOLATE CRUMBLE 230g Butter / 150g Sugar / 270g Flour “00” / 40g Valrhona cocoa powder / 1g Baking powder / 2g Salt / 235g Valrhona Dark Chocolate Guanaja Break the chocolate into small pieces. Mix all the ingredients together until it forms a dough-like consistency. Keep it in a fridge for 2 hours. Spread the dough on a baking tray and bake it in an oven at 175°C for 10 minutes. Keep it in a cool place. COOKIES 300g Butter / 500g Flour “00” / 3g Lemon zest / 1 Vanilla stick / 1g Salt / 90g Yolk / 200g Icing sugar 33 gr Valrhona white chocolate Yvoire Mix all the ingredients together and spread it on a baking tray. Bake it in the oven at 150°C for 5 minutes. This will be added to the ice cream. COOKIES ICE CREAM 1ltr Milk / 300g Cream / 250g Sugar / 70g Dextrose 100g Yolk / 600g Cookies basic In a saucepan heat the milk and the cream. In the meantime mix yolk, sugar and dextrose in a bowl. Mix together and cook until 82°C. Cool it down, add the cookies and blend until everything is mixed. Strain it and put it in the ice cream machine and keep it in the freezer. FRESH FRUITS 100g each of Melon, Kiwi, Peach, Pineapple, Prune and Dragon fruit / 50g each of Raspberries, Blueberries, Blackberries and Strawberries Cut all the fruits in small cubes and keep in a box in the fridge. SERVING SUGGESTIONS Apply some lemon cream in the middle of the plate and with the help of a comb create some lines. Place a bit of crumble on two different sides, place 4 raspberry jelly cannoli and add the meringues on top. Decorate the dish with the cubes of fresh fruits and place the cookies ice cream quenelle on either side as seen in the image.
WHITE CHOCOLATE AND YOGHURT CREAM 250g Valrhona Ivoire / 62g Whipping cream / 8.25g Bronze gelatine leaves / 250g Plain full-fat yoghurt / 250g Whipping cream
PISTACHIO CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE YOGHURT CREAM LIZ STEVENSON THE TASTING CLASS DUBAI A light, creamy dish with soft pistachio brown butter cake, tart preserved strawberries and a touch of basil. The sweetness of the white chocolate is tempered by the acidity of the yoghurt. I’ve plated this in many different formations – it’s a combination of flavours that I love. It’s also just nice as a cake on its own with some fresh strawberries. If you can find some, get a few pieces of lemon Turkish delight – it adds an additional burst of citrus brightness that complements really well. PISTACHIO BROWN BUTTER CAKE 212g Caster sugar / 212g Fresh egg whites / 84.5g Ground pistachios / 175g Browned butter (beurre noisette) / 84.5g Cake flour or all purpose flour Make the browned butter by placing 250gm butter in a saucepan over medium-low heat. Cook until the milk solids have sunk to the bottom and start to brown. Remove from the heat and strain. You should be left with approximately 175gm. Next, place the sugar and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk to soft peaks. Fold the pistachios into the meringue, followed by the flour. Finally, pour in the butter in a thin stream. Fold through the mixture until the butter is fully incorporated. Pour the batter into a prepared cake frame that has been greased and lined with baking paper. Bake for 25-30 minutes at 180°C. Remove from the oven, cool and allow to set before using. STRAWBERRY BASIL SORBET 7g Basil leaves / 15g Pomegranate molasses / 125g Demerara sugar / 125g Water / 7g Liquid glucose Using a hand blender, blend the basil leaves with the strawberry puree until fine. Allow infusing in a chiller, covered, overnight. The next day, strain the mixture and set aside. Place the sugar, glucose and water in a saucepan and bring to a boil, then remove from the heat and cool. Add the strawberry-basil mixture and pomegranate molasses and blend with a hand blender or whisk. Pour into an ice cream machine and churn. Or, pour into a clean container and freeze, then scrape with a fork to make a granita.
Melt the chocolate gently over a bain-marie or in a microwave and set aside. Meanwhile, soak the gelatine sheets in cold water to bloom. Next, heat the 62gm of cream in a saucepan or microwave. Squeeze the excess water from the gelatine leaves and add to the hot cream. Stir to melt. Place the yoghurt in a large bowl and fold in the cream and gelatine mixture. Next, fold through the melted white chocolate. Finally, whisk the remaining 250gm of cream to soft peaks and fold this through the chocolate yoghurt mixture. Place in the chiller to set before using, about 4 hours. Once set, place in a piping bag with your preferred tip (I use #10 plain round). Ready for the next steps. STRAWBERRY CHIPS 200g Demerara sugar / 100g Water / 500g Fresh strawberries, sliced into thin rounds Make a syrup with the water and demerara and cool completely. Dip the sliced strawberries in the syrup and arrange on a dehydrator tray. Place in a dehydrator on 65°C for one hour, then remove and peel from the tray. Turn each slice over. Continue to dry for several hours or overnight, until they become crispy when cooled. PRESERVED STRAWBERRIES 200g Frozen strawberries / 40g Caster sugar Place the strawberries in a vacuum bag with the sugar and toss to coat. Seal the bag on full (no air left) and place in the chiller overnight to macerate. The next day, remove from the bag and rinse off any excess sugar. Gently pat dry. Place on a dehydrator mat and dry on 65°C for approximately 1-2 hours, until chewy but not hard. Slice into strips. Ready for the next steps. CANDIED PISTACHIOS 50g Pistachio slivers / 15g Pasteurized egg whites / 15g Icing sugar Mix the egg white and icing sugar together in a bowl. Add the pistachio slivers and toss to coat. Place in a fine-mesh strainer and shake off any excess liquid. Arrange evenly on a dehydrator tray lined with baking parchment. Dry on 65°C for 8-24 hours, until completely dried and crunchy. SERVING SUGGESTIONS: Pipe the yoghurt cream into a spiral pattern. Break the pistachio cake into ½ inch pieces and arrange around the outside edge of the cream. Garnish in between the pistachio cake with strawberry chips, preserved strawberry slices, and candied pistachios. Place a quenelle of strawberry basil sorbet onto one side of the plate, on top of the sponge. If using, cut the lemon Turkish delight into small cubes, and place 3-4 around the sponge. Finish by garnishing with sprigs of basil cress.
HONEYCOMB 300g Granulated sugar / 20g water / 50g Orange blossom honey / 2tsp Bicarbonate of soda Place water, sugar and honey into a large saucepan. Bring to the boil slowly allowing all elements to combine and melt together. Allow to darken and create an ambercoloured caramel. Take off heat and quickly whisk in the bicarbonate of soda, mix only until incorporated and transfer immediately into a prepared lined sheet pan. Set aside to cool. Once cooled, break into small pieces. ISABELO DARK CHOCOLATE BROWNIES 11/2 cup butter / 1 cup Granulated white sugar / 1 cup Dark moscavado sugar / 2tbsp golden syrup / 6 Large eggs / 2tbsp Vanilla paste / 5tsp Eespresso powder / 2.5 cups Dark chocolate, melted / 2 cups nutty wheat flour 1tsp salt / 3 cup Cocoa powder
DARK CHOCOLATE, TONKA APRICOT AND CLEMENGOLD STEPHANIE CERONIO JACK RABBIT CHOCOLATE STUDIO PRETORIA This dessert has subtle tonka notes that are paired with sweet dark chocolate and contrasted with apricot compote and bright chewy and sweet Clemengold / naartjie slices. DARK CHOCOLATE AND TONKA MOUSSE 400g Cream cheese, softened / 6 Egg whites 450g Dark chocolate / Tonka bean / Tonka extract / 80g Caster sugar Melt the dark chocolate and allow to cool, beat egg whites and sugar together to form stiff peaks. Combine cream cheese, tonka - grated, tonka extract and cooled chocolate, mix completely. Take one large spoon full of egg mixture and mix into the chocolate mixture to loosen. Fold the rest of the egg mixture into the chocolate mixture carefully ensuring that not too much air is lost. Transfer to moulds and freeze completely.
Beat butter and sugars and syrup till light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla & espresso, and melted chocolate. Using a spatula combine the flour and cocoa into the mixture. Pour into a prepared pan and bake at 160°C for 45 minutes, a little undercooked is best. Cool completely before cutting into small cubes. APRICOT COMPOTE 400g Boiron apricot purée / 100g Water / 150g Inverted sugar / 10g Pectin / 5g Citric acid plus / 10g Water to hydrate. Warm the purée, water, pectin and invert sugar to 90˚C in a saucepan. Once heated, bring to the boil. Remove from the heat, add the citric acid in water and let it cool down. Blend with a stick blender. Transfer the mixture to a piping bag. Set aside. Honeycomb dip. Melt the dark chocolate and mix it with the crushed honeycomb. Dip the frozen tonka mousse into this dip, wiping the bottom of the mousse cake on the edge of bowl or cooling tray to ensure the base is not too thick. SERVING SUGGESTIONS: Place dipped mousse cake onto the plate. Top with some small cubes of brownies. Pipe small dots of whipped cream in between the brownie bits, top all cream dots with apricot compote. Place dehydrated ClemenGold slices into the gaps. Add foiling if desired.
A simple milk chocolate mousse recipe, combined with a chocolate crunchy streusel. Using great chocolate from Valrhona dark, milk and white make a great balance and combination. STREUSEL CACAO 141g Unsalted butter / 141g Cassonade sugar / 0.9g Fleur de sel / 176.2g Ground almonds / 7.6g Cocoa powder Mix the butter and sugar until it is combined. Mix all dry ingredients and mix it with the butter and sugar mixture. Allow to fully combine and place the mixture in the chiller to be used later. BISCUIT CHOCOLATE SPONGE 140g Egg whites / 140g Inverted sugar / 100g Egg yolks / 20g Flour / 40g Cocoa powder / 50g Valrhona Caraibe Dark / 10g 66% Liquid clarified butter Whip the egg white, inverted sugar and egg yolks together until it is smooth. Combine the flour and cocoa powder and fold into the egg mixture. Melt the dark chocolate and butter together, and fold into the mixture. Spread onto a 60x40 tray with a Silpat. Remove the streusel from chiller and crumble on top of the sponge and bake at 170°C for 10-12 min just until the sponge is firm to the touch. Allow sponge to cool for later use CREMEUX VANILLA 469g Cream 35% fat / 2g Vanilla bean / 58g Egg yolks / 5g Gelatine powder 200 blooms / 30g Water / 234g Valrhona Ivoire 35% Chocolate Bloom the gelatine in water and set to the side. Warm the cream and vanilla over medium heat. Temper in the egg yolks and cool until 80°C, add the gelatine and mix until it is all incorporated. Pour over the Valrhona Ivoire Chocolate and use a hand blender to create a smooth emulsion. Pour into 14cm flexi rings and freeze for inserts for mousse cakes. MILK CHOCOLATE MOUSSE 348.4g Cream 35% fat (1) / 1.7g Vanilla bean / 7.5g Gelatine powder 200 blooms / 44.8g Water / 348.4g Valrhona Jivara 40% / 749.1g Cream 35% fat (2) Bloom the gelatine in water and set to the side. Warm the cream and vanilla over medium heat. Add the gelatine and ensure is fully melted and dissolved. Warm the chocolate to no more than 45°C, pour cream mixture into the chocolate in multiple stages mixing well to create a smooth emulsion. Whip cream (2) to soft peaks and fold into chocolate mixture when ganache reaches 35°C. Keep to the side ready to use later.
VALRHONA GLACAGE NOIR MILK CHOCOLATE MOUSSE AND CACAO STREUSEL RYAN HARRIS RH CONSULTANCY DUBAI
GLACAGE MIROIR NOIR 300g Sugar / 300g Glucose / 150g Water / 20g Gelatine powder 200 blooms / 120g Water / 200g Sweetened condensed milk / 300g Valrhona Caraibe Dark 66% / 1g Raspberry red powdered colour Bloom the gelatine in water and set to the side. Warm the sugar, glucose and first water together just until boiling. Remove from the heat and add the bloomed gelatine and sweetened condensed milk. Pour over the top of the dark chocolate and while using a hand blender mix until it is smooth and until there are no air bubbles. Mix in the colour powder as desired. Cover with a thin layer of cling film until ready to use. Use the glaze below 45°C. SERVING SUGGESTIONS: Using a 16cm ring cut disks of chocolate sponge and place it on the bottom of an 18cm ring. Pour halfway up the ring with chocolate mousse, followed by cremeux insert and top with remaining chocolate mousse. Freeze until it has fully set, remove the ring and place it on a glazing rack and pour a thin layer of colour glaze on the cake. Allow the cake to sit in the chiller to fully defrost before cutting or garnishing.
CHOCOLATE CREMEUX ‘PALET’ 100g Whole milk 1.5 Gelatine leaves 135g Caraibe 66% 200g UHT milk (cold) Heat the milk. Melt the pre-soaked gelatine leaves in the warm milk. Pour it over the chocolate and continue to mix to create an emulsion. Blend it with a hand blender then add the cold cream, blend it again and pour into a silicone mould and leave to crystallise in the fridge.
WAKAYAMA GAËL CLAVIERE L’HÔTEL DE MATIGNON ET DU PREMIER MINISTRE PARIS
FROMAGE BLANC MOUSSE INFUSED WITH SANSHO BERRY 330g Fromage blanc 130g Caster sugar 6g Sansho berries 420g Whipping cream Fleurette 3 Gelatine leaves
COCOA JELLY COATING 100g Water 60g Sugar 8g Cacao powder 7g Veggiegel Gelée Sosa
Mix the sugar with the dried sansho berries. Lightly heat the Fromage blanc, add the pre-soaked gelatine leaves to the sugar and sansho mix. Blend and fold in the pre-whipped cream.
Boil the water with the sugar and cacao ingredients and freeze it. Take the pre-frozen chocolate sauce inserts and dip them in the veggiegel gelée Sosa to coat them. Once coated, put them on a spoon and leave it at room temperature. FRIAND SPONGE 210g Almond powder 560g Icing Sugar 225g Flour 7g Baking powder 50g Inverted sugar 7g Vanilla bourbon - Liquid 525g Egg whites 315g Brown butter – buerre noisette
WHITE CHOCOLATE GLAZE 600g UHT cream 15g Gelatine 400g Absolu Cristal Nappage Neutre 1kg Valrhona Ivoire White Chocolate Boil the cream and the Absolu Cristal Nappage Neutre. Pour it over the white chocolate in three stages simultaneously mixing to create an emulsion. Blend it in the pre-soaked gelatine and again blend with the hand blender and leave to crystallise in the fridge.
Cook the butter to ‘buerre noisette’ and leave it to cool. Whisk the egg whites and combine all of the other ingredients. Fold in the meringue and buerre noisette. Spread it on a baking sheet and cook in an oven at 180°C for 12 minutes. CHOCOLATE SAUCE INSERT 200g UHT cream 100gr Whole milk 25g Caster Sugar 100g Dark chocolate Heat the milk, cream, and sugar. Pour it over the chocolate and continue to mix to create an emulsion. Blend it with a hand blender and pipe into a small half-sphere mould. Freeze.
CARAMELISED TUILE SHAPED LIKE A COROLE 500g Sugar 250g Glucose 250g Flour 250g De Pommade butter Mix all of the ingredients, make small balls and cook in a preheated oven at 170°C. The tuile will caramelise. Keep it aside for the plating. SERVING SUGGESTIONS Pipe the mousse in into a half-sphere mould, place the palet insert into the mousse followed by the friand sponge and freeze it. Once it is frozen, glaze it with the white chocolate glaze. Place the chocolate sauce bubble on top. Place the entremet on top of the caramelised corole tuile. Make a chocolate decoration and place around the base of the entremet.
SOFT CARAMEL 100g caster sugar 210g Elle & Vire cream 45g Elle & Vire butter 1 Vanilla pod Make a dark brown dry caramel from the caster sugar. Deglaze it with the hot cream and vanilla mix. Let it cool and at 45°C add the cubed butter, and emulsify it well. CRÉME ANGLAISE 180g Elle & Vire cream 35% 30 egg yolks 20g caster sugar In a mixing bowl whisk the egg yolks and sugar. Warm up the milk and cream to 50°C. Pour onto the bowl and mix it well. Transfer the mixture back to the saucepan and cook it until 82 celsius. Strain and use it immediately.
THE ‘B’ PETIT FOUR BALAZS ENZSOL BALAZS ENZSOL PÂTISSIER SOMLÓ
BAHIBÉ CREMEUX 100g créme anglaise 50g Valrhona Bahibé 46% 3g Bronze gelatin 160 bloom Melt the chocolate. Add the bloomed gelatin and pour it on the freshly made créme Anglaise. Emulsify it well. CARANOA COATING 100g Valrhona Caranoa 55% 70g Valrhona cocoa butter Melt the chocolate and cocoa butter over a Bain-Marie. Do not exceed 40°C. Use bronze colour for brushing.
VALRHONA IVOIRE 35% CHOCOLATE LEMON CURD TART, TOASTED MERINGUE, MANGO FLUID GEL RYAN HARRIS RH CONSULTANCY DUBAI A twist on a classic lemon tart recipe, white chocolate is used to replace the butter in the curd. Giving less fatty texture, while providing with sweetness and balanced texture. IVOIRE LEMON CURD FILLING 315g Fresh lemon juice / 2.5g Lemon zest / 100g Caster sugar 315g Whole eggs (large) / 250g Valrhona Ivoire 35% Chocolate 15g Cocoa butter Mix lemon juice, sugar, lemon zest and eggs together. Cook slowly over a double boiler until mixture starts to thicken. Ensuring to keep whisking mixture toughly. Remove from heat at first sign of boiling or 81°C. Pour lemon mixture over top of chopped cocoa butter and white chocolate. With a hand blender create a proper emulsion, pour into the pre-baked tart shell or refrigerate until cold. TART DOUGH (ALMOND) 200g Unsalted butter (soft) / 175g Icing sugar / 100g Whole eggs (large) / 120g T45 Flour (pâtissier) / 60g Almond flour 340g T45 Flour (pâtissier) (2) / 5g Fine salt Place soft butter, icing sugar, eggs, first flour and almond flour into a stand mixer with paddle. On slow speed (making sure not to incorporate air) mix until all is combined. Slowly add (2) flour and salt and mix only until a smooth paste is formed. Place dough between two sheets of parchment paper and press thin until 3mm thick. Freeze dough for later use. FLUID GEL (MANGO) 500g Fruit purée / 5g Agar agar / 65g Caster sugar Defrost puree and place into saucepan, bring to a simmer. Mix agar agar and caster sugar together. While whisking pour agar mixture into puree mixture. Bring to a boil and cook for 15 seconds. Pour into a container and cover with cling film, cool in the chiller until set. When set, place into a blender and blend until smooth, place into sauce bottle for plating. ITALIAN MERINGUE 250g Egg whites / 500g Caster sugar / 200g Water / 50g Glucose syrup Place glucose syrup, water and sugar into a saucepan and cook until 120°C. In a slow steady stream pour into whisking egg whites. Whip egg whites on medium speed until cool to the touch and hold a stiff peak. Place into a piping bag with 8mm nozzle ready for plating. SERVING SUGGESTIONS To prepare the tart first, remove dough from freezer and cut a strip of dough long enough to wrap around 8cm tart ring. Cover the inside of the ring with the dough and push the ring into the disk of dough to seal the bottom. Chill and cut excess dough and save for later use. Bake from frozen at 170°C until golden brown. Allow the tart to cool and pour curd mixture into tart shell. Chill while you are preparing the other items. Cut tart into quarters and place onto the desired place. Pipe meringue around in abstract pattern and blow torch as needed. Pipe mango fluid gel around and garnish with cut raspberries and white chocolate fragments.
SUPER TART CHIA SEEDS IN A SHORTCRUST PASTRY GLENN NOEL L’ECOLE VALRHONA I added a twist to the iconic Pur Caraïbe Tart by adding a hefty dose of crunch! Bite into the shortcrust pastry and you’ll be surprised by its chia seeds’ unique texture, as well as the intensely chocolatey P125 Coeur de Guanaja flavour. CARAÏBE 66% GANACHE 60g Whipping cream 360g CARAÏBE 66% 55g Invert sugar 60g Dry butter
DARK BROWN SUGAR & CHOCOLATE SPONGE 40g Egg yolks 100g Eggs 75g Caster sugar 65g Egg whites 30g Dark brown sugar 25g French white pastry flour 25g Cocoa powder Beat together the egg yolks, eggs and sugar with a whisk. At the same time, beat the egg whites with the dark brown sugar. Gradually mix these two mixtures together, then add the sifted cocoa powder and flour. Pour the mixture into the bottom of your blind-baked pastry bases. Bake at 310°F (155°C) for approx. 10 minutes. CHIA SEED & P12 5 CHOCOLATE SHORTCRUST PASTRY 220g P125 Coeur de Guanaja 400g Dry butter 170g Eggs 780g Strong white bread flour 300g Confectioner’s sugar 100g Blanched almond flour 6.7g Salt 170g Chia seeds Mix the P125 Coeur de Guanaja chocolate melted to 95°F (35°C) with the creamed butter. Gradually add the cold eggs. Combine the chocolate mixture with the flour, confectioner’s sugar, almond flour, salt and chia seeds and briefly mix them all together. Spread out immediately. Bake at 300°F (150°C).
Heat the cream with the glucose to 165-175°F (75-80°C), then combine half with the chocolate fèves. Mix well with a spatula then add the rest of the cream mixture, and mix using an immersion blender to form a perfect emulsion. Once the ganache is at 95105°F (35-40°C), add the cubed tempered butter, which should be at approx. 65°F (18°C) and mix again. At a temperature of 90-95°F (34-36°C), pour the ganache into the pastry bases. Leave to set at 60°F (17°C). ASSEMBLY AND FINISHING CHOCOLATE DECORATION Use a piping bag filled with tempered CARAÏBE to randomly sketch outlines onto confectionery dipping paper until you have a “straw” effect. Leave to set. Use a hot pastry ring to cut into the sheet of “straw” decorations, then brush on a small amount of gold sparkling powder to highlight the texture. ASSEMBLY Line some 14cm-diameter pastry cases with sweet chocolate shortcrust pastry to a maximum thickness of 2.5mm so that the tarts have a 3cm-tall rim, then blind-bake them. Use a piping bag to fill the bottom of the tarts with dark brown sugar chocolate sponge mix. Put the tarts back in the oven. Once they have cooled, add a layer of CARAÏBE ganache. Leave to set at 60°F (17°C). Top with a chocolate decoration.
COCONUT SHELL 300g Valrhona milk chocolate Jivara / 200g Coconut flour Temper the chocolate, spread it inside a half-sphere silicone mould with the help of a rubber brush and then sprinkle the coconut powder. Leave the chocolate to set and then keep in the fridge. COCONUT MOUSSE 35g Fresh milk / 7g Gelatin / 250g Coconut purèe / 156g Valrhona White Chocolate Ivoire / 312g Whipped cream Soak the gelatin in cold water and ice. Heat the milk and the coconut pure until 60°C, add the gelatin and mix until dissolved. Add the chocolate and mix until complete melt, then add the whipped cream. Put the mousse inside the “coconut shell” and freeze it. Remove from the mould and, with the help of hot Parisienne, remove a scoop of mousse from the centre. Cut in half and keep in the fridge. BRAISED PINEAPPLE 500g Fresh pineapple / 200g Malibu / 100g Dark rum / 100g Brown sugar / 20g Fresh mint leaves Cut the pineapple into batonette. Mix the rest of the ingredients and place all together in an over a tray. Bake for 45 min. 170°C. Cool down and keep in the fridge. COCONUT GEL 200g Natural coconut water / 5g Fresh mint / 3g Xantana Blend all the ingredients together, strain and keep in a piping bag in the fridge. PINEAPPLE CREMOUX 500g Whipped cream / 500g Pineapple purée / 145g Yolk / 112g Sugar / 9g Gelatin 600g Valrhona White Chocolate Ivoire Soak the gelatin in cold water and ice. Heat the cream and the puree. In the meantime, mix the yolk and the sugar in a bowl. Cook the 2 mixture together until 82°C. Add the softened gelatin and then the chocolate, mix until is completely dissolved. Keep in a piping bag in the fridge. CRUMBLE 200g Butter / 200g Brown sugar / 180g Almond flour / 230g Flour “00” / 17g Salt / 72g Valrhona white chocolate Yvoire Reduce with the help of a blender, the chocolate in powder. Add the rest of the ingredients and mix until the dough is ready. Keep in the fridge for 2 h. Spread the dough in a baking tray and cook in the oven at 170°C for 13-14 minutes. Let it cool down and keep in a box out of the fridge.
PINA COLADA FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK DUBAI
COCONUT AND MALIBU SORBET 200g Water / 75g Dextrose / 73g Sugar / 35g Glucose / 500g Coconut purèe / 110g Malibu Mix all the ingredients together except the Malibu and bring to boil for few a seconds. Let cool down, then add the Malibu and work with the ice cream machine. Keep in the freezer. CRYSTALLIZED MINT LEAVES 20 Mint leaves / 30g Egg white / 50g Sugar / 2g Gelatin Soak the gelatin in cold water and ice. Warm up the egg white and melt the gelatin in it. Dip each leave in the egg white and sprinkle some sugar on top. Keep in the dryer at 59°C for 3 h. Cool down and keep in a box out of the fridge. SERVING SUGGESTIONS Apply some dots of pineapple cremoux on a side of the plate. Place 3 pineapple batonette, 2 crispy mint leaves and few drops of coconut gel. Place on top of the coconut mousse wedge. On the other side of the dish place a bit of crumble and add, on top of it, a sorbet quenelle.
TAIWANESE CUISINE EXTREMES XLB DANIEL NEGREIRA HIDDEN BY DN TAIPEI
SERVING SUGGESTIONS Liquid Nitrogen Xiao Long Bao Bamboo basket Pineapple Cake
We conceptualized this dessert by combining the two most iconic Taiwanese sweet and savoury dishes - the world-famous Xiao Long Bao soup dumplings and the pineapple cake. A crazy idea that my pastry chef Adam Liu accomplished to perfection. We wanted to capture the moment of anticipation right before uncovering a newly steamed basket of soup dumplings with the endearing flavours of one of Taiwan’s most prized produce - the humble pineapple. My hope was to encapsulate and invoke a Taiwanese childhood nostalgia in a single bite and perhaps share this experience of Taiwan’s flavours with Valrhona Waina 35% Chocolate. PINEAPPLE CAKE CRUMBLE 50g Butter 50g Sugar 5g Sea salt 100g Cake flour PINEAPPLE PASTE 1kg Pineapple 50g Glucose 200g Rock sugar 1kg Hualein No. 17 pineapple purée Xiao Long Bao Shaped food-grade silicone mould CRISPY XIAO LONG BAO SKIN 300g Valrhona Waina 35% Chocolate 300g Cocoa butter SOY SAUCE 100g Sugar 100gm 50g Water 50gm 5g Bacardi 1g Star anise powder Water as required Shredded ginger 10g Hualien No. 17 pineapple
Mix the cream, butter and sugar together until it is smooth. Add the cake flour and salt and continue mixing to create a crumble like consistency. Bake it on a sheet tray with parchment paper at 170°C for approximately 10 minutes until it is golden brown. Peel the pineapple and reserve the skin, then cut the pineapple into 2 cm cubes. Place it in a saucepan with glucose and rock sugar, and cook until it is reduced to a paste. In a blender or food processor, blend the pineapple to a purée. Combine the paste and purée to a ratio of 1:2.5 and place it in the Xiao Long Bao moulds. Tap the moulds to ensure all there are no bubbles, add the crumble to completely fill the moulds and freeze it. CRISPY XIAO LONG BAO SKIN Heat the cocoa butter to 50°C, add the white chocolate and mix it with a spatula until it is fully incorporated with the cocoa butter. Unmold the pineapple Xiao Long Baos, skew it at the base with a needle and dip it into the white chocolate cocoa butter mix. Place the coated Xiao Long Baos into the fridge for two hours to defrost the core. SHREDDED GINGER Peel the pineapple and reserve the skin, cut the pineapple into a very fine julienne of 0.2cm wide and 6 cm length to resemble the shredded ginger. SOY SAUCE Roast the leftover pineapple skin until it is toasted. Make a syrup with the sugar, Bacardi, water and roasted pineapple skin. Cook it until it is dark amber in colour and add water to dilute the mixture. Add the star anise powder to taste and adjust the final texture by adding water to resemble the thickness of light soy sauce. Add the pineapple julienne and caramel to separate small sauce dishes. Add hot water to a vessel of your choice, and place the small steam basket on top. Place the Xiao Long Bao into the steam basket and some liquid nitrogen into the vessel at the very last minute to create a smoking effect when serving.
ALGINATE BATH 1kg Distilled water / 10g Sodium alginate Combine both ingredients together, and blend together with a stick blender. Strain into a vessel of choice. Cover and Set aside to rest. ELDERFLOWER LIQUID GEL CENTRE 250g Water / 100g Sugar / 100g Elderflower cordial / 2g Elderflower extract / 10g Calcium lactate gluconate / 2g Xanthan gum Combine all ingredients in a medium saucepan to ensure that all elements are dissolved and combined. Gently bring to the simmer whilst stirring continuously. Once combined and slightly thickened place in demi sphere moulds and freeze overnight. Remove from moulds, and keep frozen till you are ready to use. Once ready to create the spheres, gently drop spheres into alginate bath, and gently stir to allow the external skin to form. Remove from bath and place into a cold water bath, rinse and place aside.
ELDERFLOWER CITRUS AND CINNAMON STEPHANIE CERONIO JACK RABBIT CHOCOLATE STUDIO PRETORIA Elderflower, yuzu, lime and bergamot dessert. Created with a delicate elderflower mousse with a liquid centre is complementedwith the subtle fruity citrus notes of yuzu and bergamot. Lime and cinnamon bring the spice and sharp notes to contrast the floral flavours of the dessert. CINNAMON MERINGUES 4 Large egg whites / 1 cup Granulated sugar / Pinch of salt / 2tsp Vanilla paste / 1tsp Cream of tartar / 1tsp Cinnamon extract Preheat the oven to 100°C. Prepare 2 baking sheets, lined with baking paper and spray with baking spray. Combine the egg whites, sugar and vanilla in the metal bowl of a stand mixer. Set this bowl over a pot of simmering water making sure that the water does not touch the bottom of the bowl and stir until sugar dissolves and the mixture is warm (not hot), about four minutes. Add cream of tartar, salt and cinnamon extract to the mixture. Take a mixer bowl and place this into your stand mixer. Beat with a mixer on medium-high speed until stiff, glossy peaks form. Once the peaks have formed and the mixture has adequately cooled, transfer this mixture to a piping bag with a suitable piping tip. Pipe small shaped meringues onto prepared sheets. Bake the meringues until crisp on the outside and still slightly soft on the inside, about 1 hour and 15 minutes. Cool completely on a wire rack. Once cooled, crush meringues into pieces, allowing for some larger pieces.
OPALYS and ELDERFLOWER MOUSSE 230g Cream cheese softened / 230g Valrhona Opalys White Chocolate, melted and cooled / 4 Large egg whites / 50g Caster sugar / 30g Elderflower cordial / 1tsp Clear vanilla essence Melt the white chocolate and allow it to cool, beat the egg whites and sugar together to form stiff peaks. Combine the cream cheese, elderflower cordial, vanilla and cooled chocolate, mix completely. Take one large spoon full of egg mixture and mix into the chocolate mixture to loosen. Fold the rest of the egg mixture into the chocolate mixture carefully ensuring that not too much air is lost. Transfer to sphere moulds by piping halfway and then placing the gel insert into the centre, and fill with mousse. Freeze. (This step can be replaced by freezing the smaller demi sphere elderflower gels into larger demi sphere moulds with the mousse, and then not performing the bath technique. And then joining both halves after freezing) Once frozen, melt the Valrhona Opalys White Chocolate and dip each sphere directly into the untampered chocolate. Allowing a thin chocolate shell to form. Keep these refrigerated. BERGAMOT, YUZU AND LIME GEL: We use the same technique for all 3 gels, keeping their flavours separate. 200g Yuzu purée, lime purée and bergamot purée / 100g Simple syrup (adjusted slightly to taste- the lime is sour than the yuzu) / 25g Sosa Gelcrem Cold Mix all ingredients with a hand blender at high speed until completely dissolved. Set aside and allow to rest for 30 minutes. Transfer to piping bags. SERVING SUGGESTIONS: Into glass jar/serving glass place 3 tablespoons of crushed cinnamon meringue. Pipe a mixture of yuzu and bergamot gel into the centre of the jar. Place the chocolate-coated elderflower sphere onto crumbs and gels. Pipe small dollops of gels around the sphere in a creative pattern. Add some Opalys malt balls into the glass and decorate with gold leaf if desired.
EXOTIC COCONUT AND MANGO DACQUOISE COCONUT SPONGE 150g Egg whites / 150g Caster sugar / 150g Icing sugar / 60g Almond powder / 30g Flour T55 / 60g Coconut powder Wisk the egg whites with the caster sugar and icing sugar. Add the almond powder and flour. Pour it in a tray and bake at 180°C for 12 minutes. COCONUT MOUSSE 500g Coconut purée / 16g Caster sugar / 166g Egg Yolk / 85g Italian meringue / 40g Gelatine mass / 66g Whipped cream In a Thermomix put the coconut purée, caster sugar, egg yolk for 7 minutes on speed 4 at 85°C. Add the gelatine mass. At 20°C add the Italian meringue to the custard and the whipped cream. Pour into a mould and freeze it.
GREGORY CHRISMANT MANDARIN ORIENTAL JUMEIRA DUBAI PASSION MAGO BANANA GEL 10g Caster sugar / 40g Banana purée / 40g Passion fruit purée 20g Mango purée / 1g Agar agar In a saucepan boil all the ingredients and allow it to cool down. Put the mixture in a blender until you have a smooth texture. Pass the mixture through a strainer and remove any lumps. SAUCE EXOTIC 50g Passion fruit, mango and banana gel / 10g Water Mix the gel with water with a whisk it. Keep the sauce in the fridge until you use it
PASSION GUAVA CREMEUX 200g Whole eggs / 180g Caster sugar / 300g Butter / 120g Guava purée / 60g Passion fruit purée / 40g Lemon juice / 30g Gelatine mass
EXOTIC SORBET 300g Water / 300g Caster Sugar / 110g Glucose powder / 7 Stabiliser sorbet / 300g Mango purée / 200g Passion fruit purée 200g Guava purée / 200g Banana purée
Make a custard in a saucepan with the guava purée, passion fruit purée, eggs, caster sugar and lemon juice. Then bake it at 85°C. Add the gelatine to the custard and at 35°C add the soft butter. Blend it until you have a smooth texture and pour it on the Dacquoise Coconut Sponge.
In a saucepan boil the water, caster sugar and glucose powder. Add the stabilizer at 40°C. Pour the sugar syrup on top of the melted purée and keep overnight in the fridge. Pour the mixture in a paco jet bowl and freeze it for 2 hours in a blast freezer. Pass the sorbet in paco jet machine and serve immediately.
INSTANT STRAWBERRY NITRO SORBET DANIEL NEGREIRA HIDDEN BY DN TAIPEI You see how a strawberry turns into a sorbet without any external change. This is perfect to serve as an amuse-bouche or a dessert, or even as a palate cleanser. 4 strawberries - big enough to cover the top of the container 100g Syrup 60% (water and sugar) 100g White vermouth 20g Valrhona Chocolate Guanja LIQUID NITROGEN Take a straw and push it through from the bottom of the strawberry to the top. Put inside a vacuum bag, add the white vermouth and the syrup, and then seal the bag. Let it marinate for 15 minutes. Open the bag and place the juice into a pot, warm it up and add the chocolate until it has melted and properly incorporated. Transfer it into an aluminium container. Add some liquid nitrogen, and place the strawberries on the top as a kind of cover. Serve right away with tweezers. Once the smoke has disappeared then you can eat the strawberry using the tweezers. Given the amount of white vermouth, acidity and sugar, the unfreezing process is also really fast.
ALMOND & CHOCOLATE SHORTBREAD 250g Butter 190g Icing sugar 130g Flour 55 110g Eggs 63g Ground almonds ultra-fine SOSA 4.2g Salt 320g Flour 55 23g Cocoa powder Mix the creamed butter, icing sugar, the smaller portion of flour, the eggs, the powdered almonds and fine salt. Do not beat this mixture. Once the mixture is well incorporated, add the larger portion of flour and cocoa powder. Store in the refrigerator or spread out immediately. MORANT BAY GANACHE 150g Cream 35% fat 120g Cuvée Morant Bay 70% Chocolate 26g Inverted sugar
WHEEL OF MORANT BAY GLENN NOEL L’ECOLE VALRHONA
Mix the single cream and invert sugar together and bring to the boil. Pour this gradually over the chopped chocolate while stirring in. The aim is to create a perfect emulsion between the chocolate and the cream. Once the mixture is ready, add the pieces of butter at 35-40°C. To obtain a perfectly smooth emulsion, we advise mixing your ganache with an electric mixer, taking care not to introduce air bubbles. ASSEMBLY AND FINISHING Roll out the Cocoa Sable between 2 transfer sheets to 2.5mm thick, freeze. Once well frozen, cut rings of 55mm and a hole of 20mm in the centre. Cook at 150°C for around 18 minutes, Spray with cocoa butter when hot. Once cooled, pipe the ganache on one biscuit half then place another one on top. Leave to Crystalize. For serving, temper some Morant bay chocolate and make discs of 55mm using rings. Using a pipe of 15mm diameter and 8 cm high, fill with chocolate. Once crystalised, stick the stalk to the disc. Scrape with a hard brush to create a wood effect. Place the finished biscuits on the tube and serve in a transparent tube.
LIZ STEVENSON THE TASTING CLASS DUBAI
YUZU AND MADAGASCAN VANILLA DONUT
VANILLA WHIPPED GANACHE 580g Whipping cream / 208g Valrhona Ivoire / 1 each Madagascan vanilla bean, split & scraped or 1gm pure vanilla bean powder / 9g Bronze gelatine leaves
This is a decidedly ‘high end’ donut – certainly not your everyday variety. The acidity of the yuzu is tempered by the softness of the vanilla, and the white chocolate crumb adds a delightful hit of salt. To simplify assembly, make all of your batch recipes a day in advance and let your donut dough proof quietly in the chiller – otherwise, it becomes fussy and temperamental. Makes about 12 donuts.
Bloom the gelatine in cold water. Place the chocolate in a large bowl. Bring the cream to a simmer with the vanilla and pour onto the chocolate. Add the gelatine. Stir to combine, until the mixture is smooth. Strain to remove the vanilla bean and blend with a hand blender. Place in the chiller to set firm, at least 4 hours.
DONUT DOUGH 5g Active dry yeast / 490g All-purpose, brioche or mediumstrength flour / 60g Caster sugar / 10g Salt / 2g Lemon zest (use a microplane) / 215g Fresh eggs (not pasteurized) / 122g Unsalted butter, cubed, room temperature / 100g Water Place all of the ingredients minus the butter into the bowl of a tabletop mixer fitted with a dough hook. Mix on medium speed for 8 minutes, or until the dough starts coming away from the sides. Turn off the mixer and allow the dough to rest for 3-4 minutes. Return the mixer to medium speed and slowly add the butter, a little at a time until fully incorporated. Increase the speed to high and mix for a further 5 minutes, until the dough is glossy and elastic. Place the dough into a large greased bowl and cover with cling film. Place in the chiller and allow it to rest and proof overnight. The next day, place the dough onto a well-floured work surface and roll to a 1cm thickness. Cut into rounds using a 7cm diameter cutter. Slide a well-floured spatula underneath each donut and carefully lift and place onto a floured tray. Cover loosely with cling film and place in the chiller. Ready for the next steps. YUZU CURD 98g Pasteurized egg yolk / 207g Caster sugar / 16g Freshly squeezed lemon juice, strained / 90g Yuzu puree or juice / Pinch of sea salt / 2g Lime leaf / 85g Unsalted butter, cubed, room temperature / 4g Bronze gelatine leaves Bloom the gelatine in cold water and set aside. Mix the egg yolks and sugar in a bowl. Bring the yuzu juice to a simmer and stir into the egg yolk. Add the lime leaf. Place the mixture onto a bain-marie/double boiler and cook gently, stirring often with a spoon or spatula. Cook until the mixture reaches 81°C. Remove from the heat and add the bloomed gelatine. Cool to 45°C, then add the butter, stirring well after each addition. Strain, then blend with a hand blender. Place in a piping bag and into the chiller to set firm. Ready for the next steps.
YUZU SOUR CREAM GLAZE 400g Icing sugar / 165g Sour cream / 36g Yuzu puree or juice Sift the icing sugar. Place in a bowl with the sour cream and yuzu juice and mix thoroughly. Place in the chiller until ready for use. WHITE CHOCOLATE MILK CRUMB 76g Milk powder / 76g All-purpose flour / 23g Cornflour / 47g Caster sugar / 2g Sea salt / 105g Unsalted butter, melted / 40g Milk powder / 143g Valrhona Ivoire Place the milk powder, flour, cornflour, sugar and salt into a bowl and mix to combine. Add the melted butter and mix with a spatula until the mixture starts to come together and form small clumps. Spread the mixture evenly onto a tray lined with a Silpat or baking parchment. Bake on 120°C for 20-30 minutes, until golden brown. Remove from the heat and cool. Once cooled, break into large clusters and place in a bowl. Temper the white chocolate and pour onto the crumbs. Add the additional milk powder. Toss the mixture until all of the crumbs have been enrobed in the chocolate and coated with the additional milk powder. Continue until the clusters harden and are no longer sticky. Break or chop into small crumbs. Use immediately, or store in an airtight container until ready for use. SERVING SUGGESTIONS: First, fry the donuts. Remove the cut donuts from the chiller and allow to prove at room temperature, about 30-40 minutes. Preheat a fryer or large saucepan with a shallow layer of oil to 180°C. Fry the donuts on both sides, until golden brown. Remove from the oil and place onto a layer of paper towel to absorb any excess oil. Cool completely. Once cooled, fill the donuts with both the whipped vanilla ganache and the yuzu curd, by piping them through a small hole in the side of each donut. Loosen the yuzu glaze with a whisk or spatula. Dip each filled donut into the glaze to coat the tops and place on a glazing rack with a tray underneath to catch any excess glaze. Sprinkle with white chocolate crumbs. Garnish with candied citrus zest, or zest some fresh citrus zest onto the top, if desired.
CREMEUX INSPIRATION STRAWBERRY 49g Strawberry purée / 20g Glucose syrup / 728g Valrhona Strawberry Inspiration / 784g Cream 35% / 100g Gelatine mass In a saucepan make a custard with the strawberry purée, glucose syrup, cream and bake it at 85°C. Add the gelatine to the custard and pour it over the strawberry chocolate. Blend it until it has a smooth texture. Pour it on top of the Trocadero Pistachio Sponge and Crunchy Strawberry. PISTACHIO MOUSSE 100g Milk / 85g Pistachio paste / 365g Chocolate Ivory / 460g Cream 35% / 20g Gelatine mass In a saucepan boil the milk and pistachio paste. Add the gelatine and pour it on the white chocolate. Blend the min until it has a smooth texture like a ganache. At 20°C add the cream. STRAWBERRY MOUSSE 1kg Strawberry purée / 200g Caster sugar / 1kg Cream / 35% 180g Gelatine mass
RELIGIEUSE STRAWBERRY PISTACHIO
Heat 200g of strawberry purée with the gelatine and caster sugar. Pour in the remaining strawberry purée and add the cream. Put it into a mould and blast freeze it for 2 hours.
GREGORY CHRISMANT MANDARIN ORIENTAL JUMEIRA DUBAI
STRAWBERRY INSPIRATION CHANTILLY 75g Cream 35% / 20g Inverted sugar / 126g Valrhona Strawberry Inspiration / 20g Glucose syrup / 126g Valrhona Strawberry Inspiration / 250g Cream 35% / 100g Strawberry purée / 20g Gelatine mass
TROCADERO PISTACHIO SPONGE 180g Almond powder / 330g Icing sugar / 150g Pistachio powder / 45g Cornflour / 240g Egg whites / 30g Pistachio paste 30g Egg Yolk / 125g Icing sugar / 223g Egg whites / 260g Butter, In a Robot coupe mix the almond powder, icing sugar, cornflour, pistachio powder, 240g egg whites, egg yolk, and pistachio paste for 3 minutes. Make a meringue with the caster sugar and 223g of egg whites, mix and add the melted butter. Pour in a tray with frame 60/40 and bake for 15-20 minutes at 170°C. CRUNCHY STRAWBERRY 300g Feuillentine / 400g Valrhona Strawberry Inspiration / 200g Butter / Lime zest Mix the feuillentine, Valrhona Strawberry Inspiration, lime zest and butter. Pour it on top of the biscuit.
In a saucepan boil 75g cream, inverted sugar and the glucose syrup. Add the gelatine mass and pour it over the chocolate. Blend it until it has a smooth texture and add the 250g of cold cream. Keep it overnight in the fridge. GREEN GLAZE 75g Water / 225g Caster sugar / 100g Valrhona Chocolate White Opalys / 150g Cream 35% / 80g Gelatine mass / 2g Green food colour In a saucepan bring to the boil water, caster sugar, cream at 103°C. Pour in the white chocolate, gelatine mass and add the colour. Blend it until the colour is well mixed. Use at 28°C. INSPIRATION STRAWBERRY SPRAY 200g Inspiration strawberry spray / 200g Cocoa butter Mix inspiration strawberry spray and the cocoa butter at 40°C.
FIRE CIDER JELLY 300g fire cider – Union Libre / 3g Agar agra / 2g Bovine gelatine In a saucepan heat half of the fire cider. Pour in the agar and make a broth. Add the rest of the cider and the gelatine previously soften and mix well. Pour in a film container and keep it cold to detail the discs. MACAROON COOKIE ALMOND PASTE 310g Almond powder / 310g Icing sugar / 120g Egg whites ITALIAN MERINGUE 310g Caster sugar / 85g Water / 120g Egg whites / 14g Caster sugar Sift the icing sugar and almond powder. Work on the mixture by adding the egg whites. Make a syrup with the sugar and water at 118°C to make the Italian meringue/ pour the syrup over the whipped egg whites. After cooling, whisk it with a blender, add the meringue to the almond paste and macaroon. Pour it on a baking sheet and bake it for 14 minutes at 145°C.
MACARON DE FEU GAËL CLAVIERE L’HÔTEL DE MATIGNON ET DU PREMIER MINISTRE PARIS
SOFT CREAM WITH TAHITIAN VANILLA 330g Liquid cream to heat / 280g Whole milk / 55g Egg yolks / 1 Tahitian vanilla pod / 40g Caster suga / 30g Flour / 200g Valrhona White Chocolate / 2g Bovine gelatine leaves / 800g Whipping cream 35% fat Heat the milk in a saucepan with the liquid cream. Whisk the egg yolks and sugar until the mixture turns white. Add the flour and pour over the hot mixture, little by little without ceasing to stir. Return the fire to low heat and stir until the mixture thickens. Pout the cooked cream over the chocolate and add the gelatine which was previously softened in cold water. Mix well and cool to 30°C. Add the cold cream 35% fat with the whipped cream and incorporate the vanilla pastry cream. Mix well and set aside. TO SERVE Place the macaroon shell on the plate, place a disc of fire cider jelly in the centre. Using a pastry bag, put the vanilla cream around the jelly. Close it with a macaroon shell on top. You can use the vanilla cream to decorate the plate.
WHITE CHOCOLATE CREAM 250g Mascarpone / 250g Ivoire 35% / 5g Pepperberry / 5g Gelatin (gold) (2 ½ sheets softened in cold water with excess water squeezed out) Add the Pepperberry to the cream, bring to the boil, then strain. Add the gelatine to the hot mixture. Pour the warm cream over the white chocolate and stir until the chocolate has fully melted. Store in the fridge overnight. STRAWBERRY & BEETROOT GELÉE 125g Strawberry purée / 100g Strawberry water / 20g Caster sugar 10g Inverted sugar / 10g Freeze-dried beetroot / 10g Freezedried strawberry / 10g Glucose / 5g Davidson Plum powder / 5g Gelatin (gold) (2 ½ sheets softened in cold water with excess water squeezed out) Place an empty frame, bottom sealed with plastic wrap, on a silicon mat in the freezer. Bring strawberry purée with the sugar, glucose and the strawberry water to the boil. Add the gelatine to the hot puree mixture. Add the inverted sugar. Add the freeze-dried fruit and mix. Cool the gelée down, pour it into the frozen frame and freeze. Ensure that the gelée is well frozen before the cake is assembled. The cake remains in the freezer for one night before cutting. ALMOND SPONGE 40g Icing sugar / 80g Almond meal / 43g Egg yolks / 70g Whole eggs / 148g Egg whites / 95g Caster sugar / 66g Plain flour Combine the icing sugar, almond meal, egg yolks and whole eggs in a mixing bowl until pale and fluffy. In a separate bowl, make a meringue with the egg whites and the caster sugar. Fold the meringue into the first mixture, and then fold the flour. Prepare the sponge by spreading the mixture into two bottomless frames placed on silicon mats on a tray. Bake in a preheated oven at 185°C for 10 minutes. Remove from the oven and transfer to a wire rack to cool down, then unmould and set aside. PEACH CRÉMEUX 190g Peach purée / 60g Whipping cream / 50g Mascarpone / 15g Quandong powder / 5g Riberry / 60g Caster sugar / 94g Egg yolks 3g Gelatin (gold) (1 ½ sheet softened in cold water with excess water squeezed out) Warm the peach purée, mascarpone and the cream together. Whisk the sugar, egg yolk, riberry and quandong together thoroughly. Temper the warm cream mixture into the egg yolk mixture. Cook to 80°C. Add the gelatine and cool to 30°C. BEETROOT JELLY 100g Beetroot juice / 1.5g Agar agar / 25g Caster sugar
MANEKI-KOARA SAMANTA BAKKER MONSIEUR TRUFFE MELBOURNE
Put all the ingredients in a saucepan and bring to the boil. Strain and pipe into the silicon mould. Leave to set in the fridge. ASSEMBLING Place the almond sponge inside the ring fully lined with acetate strip. Pour the peach crémeux inside until filled ½ cm of the ring. Press the frozen gelée. Pour the mascarpone cream inside until filled 1 cm of the ring. Press another frozen disc of the gelée. Place another almond sponge. Pour another layer of the mascarpone cream inside until filled ½ cm of the ring. Store in the fridge overnight. GARNISHES Chocolate disc, freeze-dried strawberry powder, freeze-dried beetroot powder, gold leaf and beetroot jelly.
MERINGUE 350g Egg whites 330g Icing sugar 330g Sugar Whip the whites at low speed while gradually adding the sugar to obtain a mass with regular air bubbles. The whipped whites should form peaks. Delicately incorporate the icing sugar with a spatula. Spread on acetate sheets cut to 18cm x 14 cm. Place on top of a ring of 5cm high to make it form a shape looking like a ‘falling bedsheet’. De-hydrate and store in a dry place.
ETON-MESS WITH CITRUS FRUIT
CRÉMEUX INSPIRATION YUZU 250g Purée de yuzu 100% 12g Glucose DE38/40 75g Gelatin powder SOSA 37g Hydration water 450g Yuzu Inspiration 490g Cream 35% fat
GLENN NOEL L’ECOLE VALRHONA CITRUS FRUITS SORBET 720g Water 350g Sugar 129g Glucose powder DE33 SOSA 80g Inverted sugar 54g Inulin hot SOSA 4pcs Lemon zest 350g Lemon juice 250g Yuzu juice 100g Fresh mandarine jus 4g Carob gum SOSA 4g Guar gum SOSA
Mix the pulp and glucose and heat them to approx. 175°F (80°C). Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Leave to set in the refrigerator.
Heat the water to 105°F (40°C). Mix the sugar, atomized glucose, powdered milk, inulin and stabilizer, cook to (85°C). Add the lemon juice, zest and vanilla pod. Quickly cool the mixture to 40°F (4°C) then leave to sit in the fridge for 12 hours. Strain through a chinois, mix in an electric mixer and churn. ALMOND STREUZEL WITH CITRUS FLAVORS 71g Butter 71g Light brown sugar 71g Flour 55 71g Ground almonds ultra-fine 5.7g SOSA 1.4pcs Lemon zest Orange zest Dice the cold butter into small cubes. Sift the dry ingredients together. Add the butter, the brown sugar, the zests and mix, using the paddle attachment. Little grains form, then the mixture starts to stick together unevenly. Stop mixing and put in a refrigerator for at least 30 minutes. Push the paste through a 4 mm wire grid or candy sieve to obtain regular grains. Keep refrigerated or freeze until ready to bake. Bake at 150/160°C.
VANILLA AND OPALYS ESPUMA 2.6pcs Vanilla pods 230g Cream 35% fat 190g OPALYS 33% Chocolate 319g Milk 4.7g Gelatine powder Rehydrate the gelatine in 5x its weight in water. Infuse the vanilla with the milk and cream, melt the rehydrated gelatine. Slowly pour this mixture over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to set in the refrigerator. Once set, put in an espuma gun and charge. PRESENTATION Make the sorbet, cremeux, meringue, shortbread and espume. Set aside. Citrus fruits used – orange, mandarin, finger limes, pink grapefruit, Buddha hand, kumquat, confit pink grapefruit and lime. Prepare the fruit by segmenting and cutting into small pieces, Blow torch the segments of limes. Take the lime caviar out of the finger limes. Dice the pink grapefruit confit. ASSEMBLY Place approx. 30g of Yuzu Cremeux on the centre of the plate. Place the diced fruits around. Pipe the espuma on top in a ball to cover the fruits and cremeux. Place the dried meringue shell. Finish with a quenelle of sorbet and some whole citrus fruit segments.
WHITE CHOCOLATE SPRAY 300g White Chocolate Ivory 300g Cocoa butter 10g White chocolate colouring
COCONUT KAFFIR LIME LEAF SNOWBALL
Melt the white chocolate, cocoa butter and add the white chocolate colour. Spray the pistachio stones while it has frozen.
DWIYANTI CINTANINGRUM WALDORF ASTORIA DIFC DUBAI
MANGO COULIS 400g Mango purée 5g Sosa agar agar 50g Sugar 50g Water
COCONUT KAFFIR LIME OPALYS CHOCOLATE SNOWBALL 220g Coconut purée Boiron 20g Glucose 20g Inverted sugar 349g Opalys 33% Valrhona Chocolate 600g Cream 35% 2pcs Gelatine leaves
Combine all the ingredients in a saucepan and heat until it comes to a boiling point. Keep it in the fridge until its set. Mix with an immersions blender until smooth.
Coconut kaffir lime Opalys Chocolate Snow Ball. oil the coconut purée, inverted sugar and glucose. Add the gelatine and pour it into the Opalys 33% Chocolate. Hand Blender the remaining cream and rest in the chiller for a minimum of 3 hours. Whisk and place in the desirable mould. MANGO PASSION FRUIT AND CHILI INSERT 500g Fresh mango chopped 100g Passion fruit purée 2g Chili powder 50g Mango purée 50g Sugar 1psc Gelatine MANGO PASSION FRUIT AND CHILI INSERT In a saucepan combine the mango purée, sugar and passion fruit purée. Simmer over low medium heat for about 10 minutes or until all the sugar dissolved. Add the fresh chopped mango and chilli powder. Add the gelatine and place it in a silicon mould. Freeze and to be used as insert with coconut kaffir lime whipped ganache. YUZU INSPIRATION RICE CRISPY CRUNCH 350g Yuzu Chocolate Valrhona 120g Rice crispy 20g Butter YUZU INSPIRATION RICE CRISPY CRUNCH Melt the Yuzu inspiration chocolate add the melted butter. Fold it with the rice crispy. Spread it on top of coconut matcha sponge.
YUZU PEARL 200g Yuzu purée 50g Sugar syrup 5g Sosa agar agar 500g Grapeseed oil Pour the grapeseed oil in a stainless bowl, keep it in the freezer for 1 hour. Combine all the ingredients and in a saucepan and heat until it comes to a boiling point. Cool it to 55°C and put it in a squeeze bottle. Pipe it on the cold grape seed oil. Rinse with cold water. MATCHA CRUMBLE 100g Almond powder 100g T45 Violet cake Flour 50g Matcha powder 100g Caster sugar 100g Butter Mix the butter with the sugar. Add the almond powder, matcha powder and flour until it becomes a crumble. Keep it in the chiller for 15 minutes before baking it at 170°C for 10-12 minutes. RICE MILK SORBET 1ltr Milk 200g Sushi rice 50g Jasmin rice 1pcs Cinnamon stick 500ml Water 85g Invert sugar 9g Stabilizer 250g Sugar 85g Glucose powder In a saucepan boil the milk and cinnamon, cool it down and add the sushi rice and Jasmin rice. Infuse the rice with the milk for 48 hours and strain all the rice. Boil the water, invert sugar, sugar and combine it with the rice milk to 85°C degree. Hand blend the stabilizer and glucose powder, freeze and paco jet it.
COCONUT MATCHA SPONGE 225g Egg whites 75g Sugar 60g Ground almonds 210g Icing sugar 45g Flour 150g Desiccated coconut 50g Matcha powder Whisk the egg whites with sugar and add all the dry ingredients. Spread it on a baking tray and bake it at 170°C for 18 to 20 minutes.
SERVING SUGGESTIONS Assemble from top to bottom - sphere mould and whipped coconut kaffir lime leaf whipped ganache. Insert the mango passion chilli in the centre and cover it with the coconut kaffir lime leaves whipped ganache. Layer with matcha coconut sponge and the yuzu rice crispy. Freeze it overnight. Spray it with cocoa butter spray. Serve it with matcha crumble and rice milk sorbet.
PAVLOVA MIX BERRIES GREGORY CHRISMANT MANDARIN ORIENTAL JUMEIRA DUBAI
CHANTILLY CREAM 100g Cream 35 % Fat / 8g Icing sugar Whisk the cream and add the icing sugar. Keep it in the fridge until you plate the dessert. MIX BERRY SORBET 400g Water / 300g Caster sugar / 110g Glucose powder / 7g Stabiliser sorbet / 1kg Mixed berry purée
MERINGUE 100g Egg Whites / 100g Caster sugar / 100g Icing sugar Whisk the egg whites with the caster sugar. Add the icing sugar with a spatula and pipe into a ring. CONFIT MIX BERRY 380g Strawberry purée / 380g Raspberry purée / 380g Blueberry purée / 160g Inverted sugar / 160g Caster sugar / 16g Pectin NH (a fat substitute) In saucepan boil the strawberry, raspberry and blueberry purée along with the inverted sugar. Add the caster sugar and pectin NH and boil for it for a few minutes. Pour the confit in a mould and freeze.
In a saucepan boil the water, caster sugar and glucose powder. Add the stabilizer at 40°C and pour in the sugar syrup on top of the melted purée and keep overnight in the fridge. Pour the mixture into a paco jet bowl and freeze for 2 hours in a blast freezer. Pass the sorbet in paco jet machine and serve immediately. RASPBERRY COCONUT 500g Raspberry purée / 50g Caster sugar / 5g Agar-agar In a saucepan boil all the ingredients and allow it to cool down. Put the mixture in a blender until it has a smooth texture. Pass the mixture through a sieve to remove any lumps.
MOLTEN CAKE JUN TOMIOKA KUSHIYAKI DUBAI MOLTEN CAKE 12g Valrhona 60% 125g Butter 5 Eggs 4 Yolks 120g Sugar 75g Gluten free flour Mixed all the ingredients in a piping bag. Spray the mould with oil and pipe the mixture into the mould. Bake it at 180Â°C for 7 minutes. Serve it with ice cream.
This bar blends exceptional chocolates and health-boosting ingredients to create moments of pure indulgence. The trick to it is pairing up the right ingredients, such as Opalys and spirulina, or acai berries and Raspberry Inspiration. The possibilities are endless! ACAI BERRY AND RASPBERRY INSPIRATION 100g Raspberry Inspiration 30g Acai berries Temper the couverture Raspberry Inspiration, then mix with the acai berries. AMARANTH AND PASSIONFRUIT INSPIRATION 100g Passionfruit Inspiration 15g Amaranth grain Temper the couverture Passionfruit Inspiration, then mix with the amaranth seeds. BEE POLLEN AND ABINAO 85% 100g ABINAO 85% 10g Bee pollen
SUPER BAR COMBINED CHOCOLATES AND FRUIT COUVERTURES WITH SUPER INGREDIENTS TO ADD SOME VARIETY TO YOUR FLAVORS AND TEXTURES. GLENN NOEL Lâ&#x20AC;&#x2122;ECOLE VALRHONA
Temper the couverture Abinao, then mix with the pollen. SPIRULINA AND OPALYS 33% 100g OPALYS 33% 10g Spirulina Temper the couverture Opalys, then mix with the spirulina. SUNFLOWER SEED AND ALMOND INSPIRATION 100g Almond Inspiration 13g Sunflower seeds Temper the couverture Almond Inspiration, then mix with the chopped sunflower seeds. ASSEMBLY AND FINISHING Place one of the superfoods in each section of the mould. Finish off by filling up the entire mould with the couverture. Leave to set. Turn out.
DWIYANTI CINTANINGRUM WALDORF ASTORIA DIFC DUBAI ACAI WHEAT GRASS Bringing back my childhood memories of my favourite colour. Paired with the idea behind this platted dessert is following the trend ingredients for supper food - Acai and wheatgrass, with granola crunchy base and Raspberry Inspiration Powder.
COCONUT SPONGE 225g Egg white 75g Sugar 60g Ground almonds 210g Icing sugar 45g Flour 150g Desiccated coconut Whisk the egg whites with the sugar and add the flour, coconut, almonds. Spread it on to a baking tray and bake it at 170Â°C for 18-20 minutes.
Acai Yoghurt Light Mousse 62g Milk 128g Cream 1g Salt 110g Yolks 225g Whipped cream 125g Valrhona Opalys White Chocolate 1 pcs Gelatine 30g Sosa yoghurt powder 15g Organic acai powder Combine the milk, cream, salt add yolk and make an Anglaise at 84Â°C. Add the Anglaise to the Opalys white chocolate with the gelatine, Sosa yoghurt powder and organic acai powder and hand blend it. Fold it into the whipped cream and pipe it into a desirable mould. WHEAT GRASS WHIPPED GANACHE 175g Cream 35% -1 10g Inverted sugar 10g Glucose 250g Cream 35% -2 225g Valrhona White Chocolate Ivory 35% 5g Organic wheatgrass 1 pcs Gelatine leaf
GRANOLA CRUNCHY BASE 70g Brown sugar 110g Honey 30g Butter 140g Oats 80g Corn flakes 2g Cinnamon powder 50g Almond flakes In a pan, boil the brown sugar, honey and butter. Add all balance ingredients. Whiles hot, layer it on top of the coconut sponge. RASPBERRY INSPIRATION SOIL 50g Maltodextrin 10g Grapeseed oil 25g Valrhona Raspberry Inspiration Chocolate Melt the raspberry inspiration chocolate and add the grapeseed oil. Slowly add the maltodextrin until it is a powder texture.
Heat the cream, glucose and inverted sugar. Pour the mixture with the chocolate and wheatgrass and add the gelatine. Make an emulsion using a hand blender and add the second cream. Keep it in the chiller overnight.
SERVING SUGGESTIONS: Pipe the wheatgrass whipped ganache on a mini sphere mould and freeze it before glazing. For the big sphere, pipe the acai light mousse followed by the berry mix compote insert and with the coconut sponge. Freeze it before spraying. Spray the big sphere with cocoa butter and glaze the mini sphere. Serve it with the Valrhona raspberry inspiration soil.
COCONUT, LAVENDER AND PASSION FRUIT PAVLOVA
COCONUT PASSION FRUIT MOUSSE 330g Valrhona Passion Inspiration / 8g Bronze gelatine leaf / 263g Coconut purée or coconut milk / 358g Whipping cream / 400g Passion fruit curd (see recipe)
LIZ STEVENSON THE TASTING CLASS DUBAI At first glance, this may sound like an odd flavour combination, but the floral notes of the passion fruit blend beautifully with a subtle hint of lavender, and the coconut nicely balances the two. The added airy textures of coconut mousse and baked meringue yield a result that is delicate and feminine. Makes approximately 15 portions PAVLOVA MERINGUE 200g Icing sugar / Melted cocoa butter, for brushing / 100g Fresh egg whites (not pasteurized) Make a Swiss meringue. Place the icing sugar and egg whites in a bowl and whisk to combine. Place the bowl over a bain-marie/ double boiler on medium-low heat. Heat the mixture to 61°C, stirring often. Next, place the mixture in the bowl of a tabletop mixer fitted with the whisk attachment and whisk to soft peaks. Pipe into 6cm diameter kisses onto a baking tray lined with baking parchment, using your preferred piping tip. Bake in a deck oven at 50-60°C for approximately one hour, until the sides and bases, are set. Carefully peel from the paper and scoop out the centres from the base using a small spoon. Place back on the tray and bake for a further 6 hours, turn the oven off and bake overnight using the pilot light. Alternatively, bake in a combi oven on 85C, low fan, 0% moisture for one hour; scoop out the centres and continue baking for a further one hour. Brush the insides of cooled baked meringues with melted cocoa butter. Set aside in an airtight container until ready for use.
Have ready 3x6 6cm diameter silicone half-sphere moulds, laid out on a flat tray. Bloom the gelatine in cold water and set aside. Place the white chocolate in a large bowl. Place the coconut puree in a saucepan. Bring to a simmer, then pour onto the chocolate. Add the gelatine and mix well. Cool. Next, whip the whipping cream to soft peaks. Fold it through the coconut mixture and place in piping bags. Pipe the moulds ¾ full then place a passion fruit curd insert into the centre of each mould. Cover with the remaining mousse and remove excess using a palette knife. Freeze until ready for next the steps. COCONUT LAVENDER WHIPPED GANACHE 115g Valrhona Ivoire / 5g Bronze leaf gelatine / 190g Whipping cream / 153g Coconut purée or coconut milk / 36g Demerara sugar / 1g Dried lavender Bloom the gelatine in cold water and set aside. Place the white chocolate in a large bowl. Bring the cream, coconut puree, sugar, and lavender to a simmer and pour onto the chocolate. Add the gelatine and mix well. Allow the lavender to infuse for 10 minutes or so. Strain, and blend with a hand blender. Place in the chiller to set firm, about 4 hours. Once set, whip to soft peaks and place in a piping bag. Ready for next steps. WHITE CHOCOLATE FRILLS 500g Valrhona Opalys, tempered
PASSION FRUIT CURD 94g Passion fruit purée / 131g Caster sugar / 105g Unsalted butter, cubed at room temperature / 157g Whole egg / 4g Bronze gelatine leaves
Spread a very thin layer of the tempered chocolate onto a clean work surface. Allow it to semi-set. Moving quickly and using a plastering scraper, scrape upwards with one finger on the corner of the scraper to ‘pinch’ the frill as you scrape. These take practice and are quite delicate. Take your time, and if you find this step too cumbersome, make shavings or different shapes as you like. Keep frills at room temperature between 18-23°C.
Place the sugar and whole egg together in a bowl and whisk to combine. Bloom the gelatine in cold water. Bring the passion fruit puree to a simmer and pour onto the sugar and eggs. Place the mixture over a bain-marie on medium-low heat. Cook until thickened, stirring often with a spoon or spatula. The mixture should reach 79°C. Remove from the heat and stir in the bloomed gelatine. Cool to 45°C, then stir in the cubed butter. Blend with a hand blender, then place in the chiller to set firm, about two hours. Once set, pipe the curd into 4cm diameter half-sphere moulds, and place in a blast chiller or freezer to set firm. Once frozen, remove from the moulds until ready for the next steps.
SERVING SUGGESTIONS Using a microplane, shave the top of each pavlova meringue to make it flat, so that when it’s inverted, it will sit comfortably. Next prepare the coconut mousse. Remove each mousse portion from the mould and place flat side down on a flat surface. Invert the pavlova meringues so that the hollow side faces upwards. Pipe the whipped coconut ganache into the base of each, about 15 grams each. Next, carefully position the mousse portions onto the pavlova portions. Garnish the sides of the mousse with white chocolate frills. Lastly, dust the visible tops of the mousse with desiccated coconut, and place a single lavender flower into the centre of each.
MADELEINE LEMON SPONGE 350g Butter / 315g Caster sugar / 350 Eggs / 350g Honey / 385g Flour T55 / 17.5g Baking powder / 3.5g Lemon zest In a bowl put the eggs and caster sugar, mix it for 5 minutes. Add the honey and the lemon zest and mix again for 5 minutes. Pour in the flour and baking powder and mix for 2 minutes. Add the melted butter and mix well until it has a smooth texture. Pour it in a tray and bake the biscuit at 180°C for 12 minutes. CRUNCHY LEMON 150g Feuillentine / 200g Valrhona Opalys Chocolate / 100g Butter Lemon Zest Mix the Feuillentine, chocolate, lemon zest and butter. Pour on top of the biscuit. LEMON CREMEUX 25g Lemon purée / 25g Eggs / 25g Caster sugar / 25g Butter / 5g Gelatine mass In a saucepan make a custard with the lemon purée, eggs, caster sugar and bake it at 85°C. Add the gelatine to the custard. At around 35°C add the soft butter. Blend it until you have a smooth texture and pour it on the madeleine lemon sponge and crunchy lemon. LEMON MOUSSE AND CREMEUX BASE 35g Lemon purée / 65g Eggs / 80g Caster sugar / 14g Gelatine mass / 100g Butter Use the same method as the lemon cremeux. ITALIAN MERINGUE 100g Caster sugar / 50g Egg whites LEMON MOUSSE / 300g Cremeux de base / 100g Italian meringue 42g Gelatine mass / 250g Cream 35% Mix the cremeux de base with the gelatine mass. Add Italian meringue along with the cream and pour it in a mould and freeze it for 2 hours.
LEMON MOUSSE CAKE GREGORY CHRISMANT MANDARIN ORIENTAL JUMEIRA DUBAI
YELLOW GLAZE 75g Water / 225g Caster sugar / 100g Valrhona Opalys White Chocolate / 150g Cream 35% / 80g Gelatine mass / 2g Yellow colour In a saucepan bring to a boil the water, caster sugar, cream at 103°C. Pour in the white chocolate, gelatine mass and the yellow colour. Blend it until the colour is well mixed. Use it at 28°C. WHITE SPRAY VELVET 75g Valrhona Opalys White Chocolate / 225g Cocoa butter / 100g White chocolate colour Mix the Valrhona Opalys White Chocolate, cocoa butter and white chocolate colour at 40°C.
CHOCOLATE PÂTÉ SUCRÉE (SWEET PASTRY CRUST OR SHORTCRUST PASTRY) 20g Cocoa powder / 350g Plain flour / 2g Miso powder / 200g Unsalted butter / 140g Caster sugar / 1 Whole egg / 1 Egg yolk Sift the cocoa powder, flour and miso together. Cream the butter and sugar in a mixer with a paddle attachment. Add the whole egg and egg yolk (the mixture will look split). Add the dry ingredients, mixing until the dough comes together. Scrape the dough out of the bowl onto a plastic wrap, then press down and flatten to a thickness of 1 cm. Place in the fridge for a minimum of 3 hours. Take out of the fridge and roll out to a thickness of 3mm. Cut and line the tart moulds. Blind bake at 160°C for 20 minutes. Take the tart shells out of the oven and allow to cool completely. MILK CHOCOLATE CREAM 125g Jivara lactee 40% / 125g Whipped cream Melt the couverture at 45°C. Incorporate one-third of the whipped cream. Add the other third. Pour the mixture into the last third of the whipping cream. Fill the truffle shells with the ganache. Store in the fridge overnight. SANDALWOOD NUTS AND ORANGE CARAMEL 250g Caster sugar / 100g Glucose / 200g Chopped sandalwood nuts / 300g Whipped cream / 175g Jivara lactee 40% / 100g Candied orange Make a dry caramel. Boil cream and glucose together. Add this last mixture to the dry caramel. Pour this mixture over the milk chocolate. Add the nuts and the candied orange. Refrigerate. MACADAMIA AND CHOCOLATE BUTTER 100g Andoa Dark 70% / 100g Macadamia butter / 50g Finely chopped macadamias Combine all the ingredients. BROWNIE 185g Andoa Dark 70% / 185g Unsalted butter / 85g Buckwheat flour / 40g Cocoa powder / 3 Large eggs / 275g Caster sugar
BANDOLERO SAMANTA BAKKER MONSIEUR TRUFFE MELBOURNE
Melt the butter and the dark chocolate together. Sift the flour and cocoa powder together. Whisk the eggs and sugar together until light and fluffy. Fold in the cooled dark chocolate mixture. Fold in the sifted flour and cocoa powder. Pour the mixture into the tin (previously lining the bottom of the tray with baking paper) and bake at 160°C for 25 minutes. Cool in the tin. ASSEMBLING Fill the tart shell with the sandalwood and orange caramel. Place on top of the brownie. Cover the whole tart with the macadamia and chocolate butter. GARNISHES Chocolate nest, chocolate truffle, sandalwood nuts, gold leaf.
HAZELNUT CRUNCH FEULENTINE 100g Hazelnut praline 45g Bahibe 46% Valrhona Milk Chocolate 10g Butter 50gr Feulentine (wafer crunch)
SUMO MANDARIN STEAMED CHOCOLATE MOUSSE WITH STRAWBERRY BASIL ICE CREAM
Melt the milk chocolate, butter and add the hazelnut paste and feulentine. Press it in a baking tray and keep in the chiller for assembling. BAHIBE 46% MILK CHOCOLATE VALHRONA CHOCOLATE PINK PEPPERCORN WHIPPED GANACHE
DWIYANTI CINTANINGRUM WALDORF ASTORIA DIFC DUBAI
20g Pink peppercorn 350r Cream 35% -1 20g Invert sugar 20g Glucose 500g Cream 35% -2 510g Bahibe 46% Milk Chocolate Valrhona 300g 60% Hazelnut Paste Valrhona 2pcs Gelatine leaf
SUMO MANDARIN STEAMED CHOCOLATE MOUSSE 2 Sumo Mandarins 500ml Full cream milk 160ml Cream 35% 600g Egg yolks 340g Caster sugar 800g Manjari 64% Valrhona Dark Chocolate Whisk the egg yolks and sugar until it is fluffy and the sugar has dissolved. Make the ganache by boiling the full cream milk, 35% cream and the sumo mandarin zest in a saucepan. Infuse for 15 minutes and strain. Bring back to a boil and pour the mixture on the Manjari 64% Valrhona Dark Chocolate. Fold in the ganache with the egg yolk mixture and rest it in the chiller for 3 hours. Pipe in the mixture in silicone moulds and steam them in a combi oven with 90% steam for 15-30 minutes. Cool and freeze it overnight. CARAIBE 66% DARK CHOCOLATE DIP 250g Caraibe 66% Dark Chocolate 250g Cocoa butter Melt the dark chocolate and cocoa butter. Dip half of the steam chocolate mousse while it’s still frozen.
In a saucepan heat the first 35% cream and add the pink peppercorn. Infuse it for 1 hour and strain. Boil pink peppercorn infused cream, add the glucose and invert sugar. Pour the mixture into the chocolate and hazelnut paste, and add the gelatine. Make an emulsion using a hand blender and add the second cream 35%. Keep it in the chiller overnight before usage. CHOCOLATE CRUMBLE 64g Chocolate powder 80g Brown sugar 22g Chocolate powder 80g Butter 64g Almond powder Mix the butter with sugar, add the almond powder, chocolate powder and flour until it becomes a crumble. Keep it in the chiller for min 15 minutes, before baking it at 170°C for 10-12 minutes. RASPBERRY COULIS 400g Raspberry purée 5 g Sosa agar- agar 50g Sugar 50g Water
STRAWBERRY BASIL ICE CREAM 450g Cream 35% 450g Water 50g Fresh basil 125g Glucose powder 8g Ice cream stabilizer 1kg Frozen strawberries 20g Lemon juice 2pcs Vanilla bean
Combine all the ingredients and heat it in a saucepan and bring it to a boil. Keep it in the fridge until sets. Mix it with an immersions blender until it is smooth.
Boil the cream and basil in a saucepan. Infuse for I hour and strain. Add the water, lemon juice and vanilla bean and cook it as a crème anglaise at 84°C. Add the strawberries, glucose powder and stabilizer with hand-blend the mixture. Keep it in the freezer overnight and paco jet when needed.
SERVING SUGGESTIONS Assemble from top to bottom - the steam chocolate mousse, then a layer of hazelnut crunch and pipe the pink peppercorn whipped ganache. Arrange fresh raspberry cut in half and the chocolate crumble. Serve with the strawberry basil ice cream and chocolate crumble.
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