Bachour Chocolate Ebook PDF [PDF]

Citation preview

Bachour



CHOCOLATE



Photography by Battman



Bachour Photography by Battman



CHOCOLATE



For Antonio, perfection is the highest form of beauty, aesthetic harmony and accomplished flavours materialized in sweet pastries. Luciana Bianchi



ISBN 978-0933477407



9 780933 477407



53995 >



Forewords by Luciana Bianchi Carles Mampel Javier Guillen Oriol Balaguer



Bachour CHOCOLATE



our



B



Photography by Battman



COLATE



Photography by Battman



Bachour



Antonio Bachour is an award-winning American Pastry Chef. Presently, he is the Executive Pastry Chef at St. Regis Bal Harbor Resort in South Florida.



To my family and friends who have supported me, my constant traveling and sugar obsession. To my fans all around the world who anxiously await



Photography by Battman



Bachour is considered one of the top 10 pastry chefs in the world. He also dedicates his time to teaching internationally. Most recently Bachour has taught at schools in Russia, Israel, Columbia, Panama, Thailand and Italy.



CHOCOLATE



He was named one of the Top Ten Pastry Chefs in America by Dessert Professional magazine and also won the Zest Award in the category of Baking & Pastry Innovator.



to see what I will put on a plate next. Bachour, three books in three years; Fordesserts, Antonio, perfection is the highest form of beauty, To all of the indispensable people that work with me in more wonderful ideas and the kitchen. innovation.aesthetic harmony and accomplished flavours materialized To Valrhona, whose chocolate is amazing.



Battman is a celebrated photographer and author, and has worked with over 500 chefs in the past ten years. With 19 books on his résumé and the conception of The Chefs Connection website, Battman is also the founder of The Great Gathering of Chefs, a charity event which raises money for children’s education and malnutrition. He also founded A School for Line Cooks, which trains unemployed people to work in restaurants. Forewords by Luciana Bianchi Carles Mampel Javier Guillen Oriol Balaguer



In his book of chocolate, Antonio takes us through his latest innovations with preparation, taste and presentation. I’ve been working with Bachour from the beginning and I am as amazed now as I was three years ago. With only the slightest bit of hesitation he can put together 50 different desserts in a single day. All of them are different and unique, but all are unmistakably Bachour. It’s an old expression but “I take my hat off to him”. I look forward to every next project. Battman



in sweet pastries. To Steelite for their enormous variety of



beautiful dishes.



To Luciana Bianchi for her impeccable editing and Luciana Bianchi encouragement. To Battman, my good friend, photographer and partner on this venture, who catches my work in the best light. To all of you, “I can’t thank you enough.”



Antonio Bachour Distributed in the United States by Chefs Connection, New York, NY; Published by Alan “Battman” Batt. Recipes/ Texts ©2015 by Bachour. Photographs ©2015 by Battman. ISBN 0-933477-40-6



ISBN 978-0933477407



All rights reserved. Printed in Canada. Editor: Luciana Bianchi | www.luciana-bianchi.com Design: Morello Web Design | morellowebdesign.com www.thechefsconnection.com



9 780933 477407



53995 >



1



Bachour



Chocolate



Bachour - The Search for Sweet Perfection Forewords Note from the editor



7 8 11



Pear Toffee and Milk Chocolate Mousse Strawberry and Cream Trio of Valrhona Chocolate Mousse



150 154 158



Petit Gateaux



Entrements Apricot Caramelia Black Forest Caribbean CocoChoco Dulcey Green Lychee and Rosewater Mango Passion Piedmonte Pistachio Strawberry Red Valencia



14 18 22 26 30 34 38 42 46 50 54 58 62



Plated Desserts Gianduja Cremeaux Chocolate Mascarpone, Hazelnut and Cocoa Nib Mousse Ivoire Mascarpone Ganache with Strawberry Milk Chocolate Custard Milk Chocolate Ganache with Pears and Ginger Crumble White Chocolate Yogurt Panna Cotta White Chocolate-Rosewater Ganache and Raspberry Sorbet Brownie with Caramel Ice Cream Chocolate Napoleon with Hazelnut Ice Cream Ivoire White Chocolate ‘No-Bake’ Cheesecake White Chocolate Crème Brûlée



72 76 80 84 88 92 96 100 104 108 112



Bahibe Dulcey Gianduja Guanaja Ivory Pistachio Lavender Manjari Otucan Raspberry Yuzu



164 168 172 176 180 184 188 192 196 200



Tarts Caraibe Tart Key lime Opalys Tart



206 210



Bonbons Chocolate Bonbons Techniques Ganache Recipes



216 222



Verrines Almond Mousse, Peach and Caramelia Carrot Cake Verrine Chocolate Cheesecake, Hazelnut and Cocoa Nib Mousse Ivoire white chocolate and raspberry Ivoire Cremeux with Berries Mango Compote with Almond-Praliné Mousse Opalys-Olive Oil Panna Cotta with Citrus Jam Otucan Chocolate Cremeux, Coconut and Raspberry



118 122 126 130 134 138 142 146



2



3



4



5



Bachour



Chocolate Bachour - The Search for Sweet Perfection The word perfection can have many meanings. But basically it signifies a quality that man does not have naturally but seems to live an entire life trying to achieve.



Is perfection against human nature? Or maybe it was part of it, but is now an ideal that is forgotten while we are busy trying to keep our humanity alive? It seems also that the concept of perfection varies according to each person’s perspective… For some, it can be obtained by a brilliant performance, for others it may be seen in the achievement of a way of living, constantly trying to be better than they initially believed they could be. For other people, perfection might be unachievable, but exciting and challenging nonetheless.



For Antonio, perfection is the highest form of beauty, aesthetic harmony and accomplished flavours materialized in sweet pastries. Meeting Antonio and seeing his work changed for me the concept of perfection. He is constantly searching for unique techniques and ideas that are not vulnerable by fashion or time. As paradoxical as it may sound, his work is both classic and avant-garde at the same time. His aesthetic signature is clear, in design and technique.



Luxury for him is synonymous with uniqueness. At Antonio’s pastry lab I experienced the same kind of enthusiasm as a child who goes to a new playground every day. Here is a man who lives patisserie as part of his being. His work is more than a profession – it is a lifE mission. His generosity in sharing knowledge is overwhelming – online and offline. I have met many pastry chefs in my life, but not many who are born teachers, and also extremely efficient in social networking, as he is. The passion for his work is inspiring and contagious, and at a recent International Pastry Symposium, I could see the spark in many young students’ eyes, dreaming one day to be like him. Experiencing one of Antonio Bachour’s workshops is a life changing experience for a food professional. For me, it was also the beginning of a great friendship and of an extra appreciation of the pastry chef ‘s world – a sweet micro-universe



in which Antonio shines as one of its brightest stars.



Luciana Bianchi www.lucianabianchi.com @lucianabianchi



6



7



Bachour



Chocolate



Forewords I am honored to write these few lines to thank Antonio for his contribution, commitment, dedication, and professionalism. I could use many positive adjectives to describe him and his work, which would be well-known to everyone who has the pleasure of meeting him and enjoying the products of his work… What impresses me most about this genius-artist pastry chef, is that special thoughtfulness about what he does, combining in a unique way colors, flavors, decorations, and presentations. There is an extraordinary sensitivity and gentle wisdom that seems to arise from his fingers and his brain, offering us visual and gastronomic pleasure.



When you are asked to write four lines about someone, it is first of all a great honor, as it makes you feel appreciated and recognised for your own work. I first met Antonio at a gastronomy congress, and from the first moment felt that we were perfectly in tune. I saw that he had great strength of character and was passionate in his work. For me these are the two basic principles in our craft, and indeed in any discipline. The book that you have in your hands, is full of love and passion. It is made by a professional who is absorbed by his craft - a child who smiles every time he talks about pastry.



For this reason, we have before us much more than a cookbook. It is a book of sensitivity in culinary arts from a unique and brilliant mind.



Here you will find the wide range of his knowledge in the form of entremets, verrines, restaurant desserts, bonbons, and many others.



I am grateful to have this space to allow me to thank you, Antonio, for all that. You are an artist who makes us all greatly admire you for your sweet masterpieces! But above all, I am personally grateful for your friendship.



It is most definitely an essential book for our shelves. Enjoy!



Carles Mampel



Oriol Balaguer



www.bubo.es @cmampel



www.oriolbalaguer.com @oriolbalaguerchocolates



Dear Antonio, It is a personal and professional pleasure to have in my hands another of your works, which, as always, reflects your dedication to pastry that you carry in your blood and bring to the world. Your specific style, polished and distinguished, is clearly seen in this new book. It is a knowledge that you have been developing over all the years and that you transmit so well to many fans of our craft. Without a doubt, you are one of those responsible for the international revolution in pastry, and this new book of “Bachour Style” will enrich our bookshelves once again. In this book, we find many of your most well-known and cutting edge chocolate techniques in various forms, with different glazes, textures, and colors. The section on bonbons, is another of your beautiful “sweet sins”, perfectly balanced with décor-breaking boundaries. This is a unique book, in which your personality, Antonio, is reflected. Sweetly,



Javier Guillen www.javierguillen.com.br @chefjavierguillen



8



9



Bachour



Chocolate Note from the editor This is a book dedicated to pastry professionals, students of patisserie, and enthusiasts at an advanced level. some conventions adopted in the book which are important to notice:



10



There are



•



All measurements – solid and liquids – are in grams, to help readers, as professional patissiers will have electronic scales calibrated in grams.



•



Temperatures are given in degrees Celsius and Fahrenheit.



•



To serve all readers around the world, we have provided double names for some products. E.g. heavy cream / double cream.



•



In the case of sugar, there is some very important information to be aware of. The granulation of sugar varies around the world; some countries have sugar made from sugar cane and others from sugar beet. The Bachour recipes use mainly American granulated sugar, which is made from sugar cane which is not as fine as caster sugar, or as course as UK granulated sugar. So, if you don’t have a similar sugar in your country, it is better to use regular fine sugar instead.



•



The recipes suggest the use of mainly Valrhona products, as Bachour has found their quality to be the most consistent over the years. However, the percentage of cocoa solids is added to the name of the chocolate to enable you to find a substitute, where you have no access to the products mentioned in the recipes.



•



If you have any comments, criticisms or need any further clarification, please write to Antonio Bachour at [email protected]



11



Entrements



12



13



Apricot Caramelia



ENTREMENTS



14



15



Apricot Caramelia



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Almond Dacquoise Cake 110 g icing sugar 65 g all purpose flour / plain flour 125 g almond flour / ground almond 255 g egg whites 155 g granulated sugar (US) 1. 2. 3. 4. 5.



Preheat oven to 180°C / 356°F. In a bowl, sieve together icing sugar and flour. Add almond flour. In a separate bowl, whip egg whites and sugar to a meringue. Fold in flour mixture. Spread mixture into 3 ring molds of 16 cm (6”), lined with parchment paper. Bake at 180°C / 356°F for 12 to 15 minutes. Reserve.



Apricot Jam 360 g apricot purée 75 g dried apricots, chopped 45 g granulated sugar (US) 32 g pectin NH 1. 2. 3.



In a small bowl, mix sugar and pectin together. In a small pot, heat apricot purée and dried apricot to 40°C /104°F, then add sugar mixture. Bring to a boil. Pour into 3 ring molds of 16 cm (6”) and freeze until ready for use.



Valrhona Manjari Dark Chocolate, 64%, tempered



3. 4. 5.



1. 2. 3. 4. 5.



Cut a rectangle of acetate sheet to cover a cake mold, 21 cm / 8”. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin even layer. Run a small knife around edge of acetate sheet and transfer it to a sheet tray. Cut a piece of baking paper to same size as acetate sheet, and place it on top of chocolate, with baking paper sitting slightly higher than acetate sheet. When chocolate starts to set, roll acetate around cake mold. Allow to set for a few hours.



14 g silver gelatin sheets 600 g whole milk / full fat milk 750 g Valhrona Caramélia milk chocolate caramel, 36% 1000 g heavy cream / double cream, whipped 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. In a small pot, bring milk to a boil and add strained gelatin. 3. Place chocolate in a medium size bowl. Pour about 1/3 of hot liquid onto chocolate and mix rapidly to obtain a smooth, glossy and elastic texture. Then add remaining milk, taking care to keep same texture. 4. When chocolate mixture reaches 30°C / 86°F, fold in whipped cream. Assembly 1. 2.



Line 3 molds of 21 cm (8”) with acetate strips. Build entremet upside down in following order: a. Pipe in a layer of Caramelia Chocolate Mousse. b. Place jam on top of Mousse. c. Place some more Mousse onto jam. d. Add an extra small amount of Mousse and place Almond Dacquoise Cake on top.



3. 4. 5.



Freeze. Glaze frozen Cake. Pipe whipped cream on top of entremet and decorate with fresh apricots, sorrels and chocolate garnish Place Chocolate Strip around entremet.



Chocolate Garnish White chocolate, tempered Valhrona Manjari dark chocolate, 64%, tempered 1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring water, sugar and glucose to a boil. Stir in drained gelatin. Place chocolate in a medium size bowl. Pour hot sugar mixture onto chocolate and emulsify. Stir in condensed milk and neutral glaze and color. With a hand blender, mix until smooth. Glaze will be ready for use when it reaches 35°C / 95°F.



Caramelia Chocolate Mousse



Chocolate Strip



1. 2.



Glaze 22.5 g silver gelatin sheets 125 g water (for syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valhona absolu cristal neutral glaze SQ orange food color



Spread white chocolate in a thin even layer onto an acetate sheet, and cover immediately with another acetate sheet, pressing it onto surface of chocolate. Repeat same procedure using Manjari chocolate. Before chocolate sets, press a round cutter firmly on top of acetate to create individual discs, sealed within two sheets of acetate. Keep chocolate garnishes in acetate between two flat trays until using. Cut the dark chocolate disk in half to garnish.



Extra Garnish Sorrel leaves, thin slices of fresh apricots and whipped cream.



16



17



Black Forest



ENTREMENTS



18



19



Black Forest



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Chocolate Sponge Cake



4. 5. 6.



375 g granulated sugar (US) 305 g all purpose flour / plain flour 21 g baking powder 50 g cocoa powder 145 g vegetable oil 500 g eggs 205 g whole milk / full fat milk 1. 2. 3. 4. 5.



Chocolate Garnish Valhrona Manjari dark chocolate, 64%, tempered.



Preheat oven to 180°C / 356°F. In a stand mixer fitted with a whisk attachment, combine dry ingredients with oil and eggs and whisk for 6 minutes at high speed. Add milk and mix for 2 more minutes at medium speed. Spread evenly into sheet pan lined with baking paper and bake for 10 -15 minutes. Allow to cool. Cut into 3 round slices of 16 cm (6”). Reserve.



Kirsh Namelaka



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve. Place chocolate into a bowl and pour glucose mixture over it, whisking until smooth. With a hand-held blender, combine chocolate mixture with cream and kirsh, and blend well to emulsify. Line 3 ring molds of 16 cm (6”) with acetate, pour in mixture and freeze until ready for use.



105 g granulated sugar (US) 14 g pectin NH 400 g cherry purée 50 g water 75 g glucose In a small bowl, mix sugar and pectin. In a medium size pot, bring purée, water, glucose, and sugar-pectine mixture to a boil. Remove from heat. Line 3 ring molds of 16 cm (6”) with acetate, pour the mixture into molds and freeze until ready for use.



Chocolate Spray Mixture 650 g Valrhona Guanaja dark chocolate, 70% 350 g cocoa butter 1. 2.



2. 3.



3. 4. 5. 6.



Cut a rectangle of acetate sheet to cover a 21 cm (8”) cake mold. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin even layer. Run a small knife around edge of acetate sheet and transfer it to a sheet tray. When chocolate starts to set, take a knife and create wave patterns in centre of chocolate acetate. Take a piece of baking paper cut to the same size as acetate sheet and place it on top of chocolate with the baking paper sitting slightly higher than acetate sheet. Roll the acetate around cake mold. Allow to set for a few hours.



Caraibe Chocolate Mousse 15 g silver gelatin sheets 660 g whole milk / full fat milk 130 g egg yolks 70 g granulated sugar (US) 3 vanilla beans, split & scraped 1400 g Valrhona Caraïbe chocolate, 66%, chopped 1200 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, boil the milk. Whisk egg yolks and sugar in a small bowl to combine. Transfer mixture into a medium size pot, and slowly add hot milk to temper. Cook mixture to 82°C / 180°F. Stir in gelatin to dissolve. Place chocolate in a medium size bowl. Strain hot mixture over chocolate. Whisk to emulsify. When mixture is cool 30°C / 86°F fold in whipped cream.



Assembly



Weigh ingredients separately. Melt them together in a microwave at 50°C / 122°F. With a hand blender, perfect texture, blending well. Reserve.



1. 2.



Line 3 molds of 21 cm (8”) with acetate strips. Build entremet upside down in following order a. Pipe a layer of Caraïbe Chocolate Mousse. b. Place kirsh namelaka on top of Mousse. c. Place some more Mousse onto Kirsh Namelaka. d. Add Cherry Jelly insert. e. Add a small amount of Mousse and place Chocolate Sponge Cake on top. Freeze.



3. 4. 5. 6.



Spray entremet with Chocolate Spray Mixture at 45-50°C (113-122°F) to obtain a velvety effect. Decorate with Chocolate Sphere, and rectangular chocolate plaquette. Dust a fresh cherry with edible gold powder and place it on top of chocolate plaquette. Finish by placing Chocolate Strip around entremet.



Chocolate Sphere Valrhona Jivara milk chocolate, 40%, tempered. 1. 2. 3.



Spread a thin even layer of tempered dark chocolate onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto surface of chocolate. Before chocolate sets, press a rectangular cutter firmly on top of acetate to create individual rectangular shapes sealed within the two sheets of acetate. Place chocolate garnishes (inside acetate) between two flat trays. Remove chocolate rectangles from acetate just before using them.



Chocolate Strip



1. 2.



Cherry Jelly



1. 2. 3.



1.



Dark chocolate, tempered.



8.5 g silver gelatin sheets 200 g whole milk / full fat milk 10 g glucose syrup 400 g Valrhona Ivoire white chocolate, 35%, melted 375 g heavy cream / double cream 30 g kirsh 1. 2. 3. 4. 5.



of the mold is scraped clean. Place mold face-down onto a sheet of baking paper and allow it to sit for 10 minutes at room temperature to set. Once set, scrape surface of the mold before placing it into refrigerator for 20 minutes before unmolding. Warm a flat tray in oven to 50°C / 122°F. Handling the half spheres gently, melt the edge of each half slightly and stick them together.



Polish a 2.5 cm (1”) diameter polycarbonate sphere mold with cotton wool. Fill mold with milk tempered chocolate and scrape top surface and sides of the mold. Tap mold on the table to eliminate air bubbles. Turn mold upside down over a melting tank or onto a sheet of baking paper, and tap with handle of scraper. Once all excess chocolate has been tapped out, scrape mold while it is still upside down. Ensure top surface



20



21



Caribbean



ENTREMENTS



22



23



Caribbean



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Banana Cake



Yellow Glaze



30 g granulated sugar (US) 130 g ripe bananas, chopped 10 g dark rum 100 g brown sugar 40 g invert sugar 125 g clarified butter 125 whole eggs 135 g all purpose flour / plain flour 6 g baking powder 100 g ripe bananas, diced



22.5 g silver gelatin sheets 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valrhona absolu neutral glaze SQ yellow food color



1. 2. 3. 4. 5. 6. 7.



Preheat oven to 162ºC / 325ºF. Make a dry caramel with sugar. Add bananas and deglaze with rum. Leave to cool on a baking mat. With a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat mixture gently. Add eggs, mixing well. Add flour, baking powder and diced banana and mix for one minute. Line a half sheet pan, and pour mixture into lined pan. Bake for 15-20 minutes. Allow to cool and cut cake into 3 slices of 16 cm (6”). Reserve.



Banana Cream 5 g silver gelatin sheets 250 g banana purée 30 g granulated sugar (US) 25 g lemon juice 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Heat all ingredient to 30ºC / 86ºF, add soaked gelatin and mix well. Pour hot mixture evenly into 3 molds of 16 cm (6”). Freeze until ready for use.



Coconut Meringue



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring sugar and glucose to a boil. When hot, stir in drained gelatin. Place chocolate in a medium size bowl. Pour hot mixture onto chocolate and emulsify. Stir in condensed milk and neutral glaze. Using a hand blender, add food color. The yellow glaze will be ready when it reaches 35ºC / 95ºF.



White Chocolate Coconut Mousse 6 g silver gelatin sheets 325 g heavy cream / double cream 50 g coconut flakes 60 g egg yolks 30 g granulated sugar (US) 400 g Valrhona Opalys white chocolate, 33% 325 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4. 5. 6.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, add coconut flakes to cream and bring to a simmer. Allow to infuse for 15 minutes and then pass through a fine strainer, placing liquid in another pot. In another medium size pot, mix yolks and sugar. Bring coconut cream to a simmer. Temper yolk-sugar mixture with hot coconut cream, and cook until 82ºC / 180ºF. Stir in gelatin. Place white chocolate into a medium size bowl. Strain hot mixture over chocolate and set aside to cool to 30ºC / 86ºF. Fold in whipped cream.



Assembly



80 g egg whites 80 g granulated sugar (US) 80 g icing sugar, sifted 28 g coconut flakes 1. 2. 3. 4. 5.



1. 2. 3. 4. 5.



Preheat oven to 100ºC / 212ºF. In a bowl of a stand mixer fitted with a whisk attachment, whip egg whites with 1/3 of sugar to soft peaks. Add remaining sugar slowly, and continue whipping to medium peaks. Fold in icing sugar and pipe in meringues - finger and long stick shapes - onto a sheet tray lined with a nonstick baking mat. Sprinkle with coconut flakes and bake for about 2 hours until firm. Reserve.



24



1. 2.



Line 3 molds of 21 cm (8” ) with acetate strips. Build the entremet upside down in the following order: a. Pipe in a layer of White Chocolate Coconut Mousse. b. Place Banana Cream on top of Mousse. c. Place Mousse onto Banana Cream, reserving a bit for final decoration. d. Place Banana Cake on top of Mousse.



3. 4.



Freeze Cake. Glaze Cake after frozen. Pipe reserved Mousse onto top of entremet and decorate with Coconut Meringue.



25



CocoChoco



ENTREMENTS



26



27



CocoChoco



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Coconut Dacquoise Cake



Glaze



80 g almond flour / ground almonds 80 g shredded coconut 70 g all purpose flour / plain flour 160 g icing sugar 420 g egg whites 180 g granulated sugar (US)



22.5 g silver gelatin sheet 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Dulcey blond, 32% 160 g condensed milk 90 g Valrhona absolu cristal neutral glaze



1. 2. 3. 4. 5.



Preheat oven to 180°C / 356°F. Mix to combine almonds, coconut, flour and icing sugar with 100 g of egg whites. Reserve. Whip remaining egg whites with granulated sugar to stiff peaks. Fold meringue into coconut mixture. Pipe mixture into 3 ring molds of 16 cm (6”) lined with a nonstick baking mat. Bake for 10-15 minutes until slightly golden. Reserve inside mold



Coconut Gelée



Soak gelatin in ice water. Squeeze out excess water and set aside. Bring water, sugar and glucose to a boil 103ºC / 217ºF and stir in drained gelatin. In a bowl, place chocolate, pour hot mixture over chocolate and emulsify. Stir in condensed milk and absolut glaze. Mix with a hand blender until smooth. Glaze will be ready when it reaches 35ºC / 95ºF.



Chocolate Mousse 10 g silver gelatin sheets 500 g whole milk / full fat milk 610 g Valrhona Guanaja chocolate, 70%, chopped 900 g heavy cream / double cream, whipped to soft peaks



10 g silver gelatin sheets 392 g coconut purée 84 g granulated sugar (US) 42 g water 1. 2. 3.



1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool at room temperature. Line 3 ring molds of 16 cm (6”) with acetate. Pour mixture evenly into molds. Freeze until ready for use.



1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk to a boil. Remove from heat and stir in gelatin to dissolve. Place chocolate in a bowl. Pour hot liquid over chocolate and whisk until smooth. Cool to 30ºC / 86°F. Gently fold whipped cream into mixture.



Chocolate Garnish



Assembly



Valrhona Dulcey blond chocolate, 32% , tempered



1. 2.



Line three ring molds of 21 cm (8”) with acetate strips. Build entremet upside down as follows: a. Pipe a layer of Chocolate Mousse. b. Place Coconut Gelée on top of Mousse. c. Pipe more Mousse onto Gelée. d. Add Chocolate Cremeux insert. e. Add a small amount of Mousse and place Coconut Dacquoise Cake on top. Freeze Cake.



3. 4.



Glaze frozen Mousse Cake. Decorate with both Chocolate Garnishes.



1. 2.



Spread chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto surface of chocolate. Before chocolate sets, use a round cutter, press firmly on top of acetate to create individual discs sealed within two sheets of acetate. Place between two flat trays. Allow to set.



Chocolate Wave Valrhona Dulcey blond chocolate, 32%, tempered 1. 2. 3. 4.



Measure and cut a 10 cm long strip of acetate. Using an angled palate knife, spread a small amount of chocolate onto acetate sheet, making a thin even layer. Run a small knife around edge of acetate sheet and transfer it to a sheet tray. When chocolate starts to set, transfer it into a baguette mold to obtain a wave shape. Allow to set.



Chocolate Cremeux 250 g heavy cream / double cream 250 g whole milk / full fat milk 100 g egg yolks 50 g granulated sugar (US) 245 g Valrhona Otucan chocolate, 69 % (partially melted) 1. 2. 3. 4.



Make a crème anglaise and cook to 82°C / 180°F. In a bowl, add chocolate. Strain crème anglaise through a fine sieve over partially melted chocolate to obtain a smooth, shiny texture (mix with a rubber spatula). Process emulsion with a hand blender to perfect cremeux. Line 3 ring molds of 16 cm (6”) with acetate. Pour mixture evenly into molds. Freeze until ready for use.



28



29



Dulcey



ENTREMENTS



30



31



Dulcey



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Chocolate Cake



Dulcey Chocolate Strip



300 g all purpose flour / plain flour 45 g cocoa powder 225 g dark brown sugar 6 g baking powder 6 g baking soda 270 g Valrhona Equatoriale noire, 55%, melted 120 g maple syrup 225 g whole milk / full fat milk 225 g vegetable oil 3 large eggs



Valrhona Dulcey blond, 32%, tempered



1. 2. 3. 4. 5. 6.



17 g silver gelatin sheets 375 g whole milk / full fat milk 340 g egg yolks 50 g granulated sugar (US) 775 g Valrhona Dulcey blond, 32% 900 g heavy cream / double cream, whipped to soft peaks



1. 2. 3. 4. 5.



Preheat oven to 180ºC / 356ºF. In a medium size bowl, whisk all dry ingredients to combine. In a separate bowl, whisk to combine: chocolate, maple syrup, milk, oil and eggs. Combine wet and dry ingredients and whisk until smooth. Line a sheet tray with a non-stick mat. Pour mixture onto lined tray, and bake for 10-15 minutes. Allow to cool and cut cake into 3 round slices of 16 cm (6”). Reserve.



Strawberry Compote 125 g granulated sugar (US) 8 g pectin NH 240 g strawberry purée 100 g diced strawberries 1. 2. 3.



Mix sugar and pectin together. Heat purée and strawberries to about 40ºC / 104ºF and stir in sugar and pectin mix. Bring to a boil. Pour hot mixture into 3 insert molds of 16 cm (6”), and freeze until firm.



Dulcey Crunchy



Dulcey Chocolate Mousse



1. 2. 3. 4. 5. 6.



In a medium size bowl, stir to combine wafer crumbs, chocolate and butter. Spread mixture into 3 insert molds of 16 cm (6”), and press to a 4mm (1/4” inch) thickness.



Dulcey Spray Mixture



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring milk to a boil. In a small bowl, whisk to combine yolks and sugar and pour in hot liquid to temper. Return mixture to pot and continue to cook, stirring often, to 82ºC / 180ºF. Stir in gelatin to dissolve. Strain over chocolate Whisk in chocolate until smooth and set aside to cool. When completely cool, fold in whipped cream.



Assembly 1. 2.



300 g Eclat D’or wafer crumbs 400 g Valrhona Dulcey blond chocolate, 32%, melted 200 g unsalted butter, melted 1. 2.



Cut a rectangle of acetate sheet to cover a cake mold. Ladle a small amount of tempered Dulcey chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin even layer. Run a small knife around edge of acetate sheet and transfer it to a sheet tray. Take a piece of baking paper, cut to same size as acetate sheet, and place it on top of chocolate with baking paper sitting slightly higher than acetate sheet. When chocolate starts to set, roll acetate around cake mold. Allow to set for few hours.



3. 4. 5.



Line 3 molds of 21 cm (8”) with acetate strips. Build entremet inside the mold, upside down in following order: a. Pipe in a layer of Dulcey Chocolate Mousse. b. Place Strawberry Compote on top of Mousse. c. Place some more Mousse onto Compote. d. Add Dulcey Crunchy insert. e. Add a small amount of Mousse and place Chocolate Cake on top. Freeze Cake. Spray frozen entremet with Dulcey Spray Mixture at 45-50°C / 113-122°F to achieve a velvety effect. Place Dulcey Chocolate Strip around entremets. Decorate with milk chocolate petals.



650 g Valrhona Dulcey blond chocolate, 32% 350 g cocoa butter 1. 2. 3.



Weigh all ingredients separately. Melt them together in a microwave at 50°C / 122°F. With the help of a hand blender, perfect texture, blending well.



Milk Chocolate Petals Valrhona Jivara milk chocolate, 40%, tempered Edible gold flakes 1. 2. 3.



Take tempered milk chocolate and spread a layer onto an acetate strip (the width of a palate knife), and dust with gold flakes. Before it sets, place inside stainless steel buche log molds. Allow petals to set at room temperature.



32



33



Green



ENTREMENTS



34



35



Green



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Pistachio Cake



Green Glaze



322 g Valrhona almond paste from Provence, 70% 84 g pistachio paste 112 g unsalted butter, room temperature, cubed 42 g invert sugar Pinch of salt 280 g eggs 260 g all purpose flour / plain flour



22.5 g silver gelatin sheet 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valrhona absolu cristal neutral glaze SQ Green food color



1. 2. 3. 4. 5.



Preheat oven to 162°C / 325°F. Beat almond and pistachio paste, butter, invert sugar and salt until light and smooth. Add eggs slowly, mixing between each addition. Sift flour over egg mixture. Line a half baking sheet with baking paper. Spread mixture onto baking sheet. Bake 15-23 minutes. Allow to cool and cut cake in 3 round slices of 16 cm (6”). Reserve.



Pistachio Cremeux



Pistachio White Chocolate Mousse



12 g silver gelatin sheets 375 g heavy cream / double cream 100 g whole milk / full fat milk 250 g Valrhona Ivoire white chocolate, 35% 200 g pistachio paste 1. 2. 3. 4.



1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. Bring water, sugar and glucose to a boil and stir in drained gelatin. 3. Pour hot mixture onto chocolate and emulsify. 4. With a hand blender, mix condensed milk and neutral glaze, adding green food color. 5. Glaze will be ready when it reaches 35ºC / 95ºF.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring heavy cream and milk to a boil. Stir in gelatin to dissolve. In a bowl, place white chocolate and pistachio paste. Pour hot mixture on top of it, and mix with a hand blender to make an emulsion. Line 3 ring molds of 16 cm (6”) with acetate. Spread mixture evenly into molds and freeze until ready for use.



Pistachio Crunchy Insert



26 g silver gelatin sheets 500 g whole milk / full fat milk 150 g pistachio paste 810 g Valrhona Ivoire white chocolate, 35%, chopped, semi melted 750 g heavy cream / double cream, whipped to soft peaks 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside. 2. Bring milk to a boil. Stir in gelatin to dissolve. 3. In a bowl, place chocolate and pistachio paste, and pour over hot milk, whisking until smooth. 4. Cool to 30ºC / 86ºF before folding in whipped cream. Assembly



150 g wafer crumbs 50 g ground toasted pistachio 200 g Valrhona Opalys white chocolate, 33%, melted 100 g unsalted butter, melted



1. 2.



Line 3 molds of 21 cm (8”) with acetate strips. Build entremet upside down in the following order: a. Pipe a layer of Pistachio White Chocolate Mousse. b. Place Pistachio Cremeux on top of Mousse. c. Place more Mousse onto Cremeux. d. Add Pistachio Crunchy insert. e. Add a small amount of Mousse and place Pistachio Cake on top. Freeze



3.



Glaze frozen Cake. Pipe dots of whipped mascarpone cheese, pieces of Pistachio Sponge, pistachios and white chocolate pearls.



1. In a medium size bowl, combine crumbs and pistachio with melted chocolate and butter. 2. Line 3 ring molds of 16 cm (6”) with acetate. Place mixture into molds, and press to 4 mm (1/4”) thickness. 3. Refrigerate until firm. Garnishing 112 g mascarpone unsalted pistachios Valhorna white chocolate crunchy pearls Pistachio Microwave Sponge (garnishing) 160 g pistachio paste 250 g egg whites 160 g egg yolks 160 g granulated sugar (US) 40 g all-purpose flour / plain flour 1. 2. 3.



Using a blender, mix all ingredients until smooth. Strain and transfer mixture to a siphon. Load it with 2 chargers and refrigerate for at least 2 hours. Fill a disposable plastic cup halfway with foamy batter, and microwave for 40 seconds to cook. Reserve at room temperature.



36



37



Lychee and Rosewater



38



ENTREMENTS



39



Lychee and Rosewater



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Sponge Cake



Glaze



375 g granulated sugar (US) 300 g all purpose flour / plain flour 21 g baking powder 140 g vegetable oil 500 g eggs 205 g whole milk / full fat milk



22.5 g silver gelatin sheet 125 g water (for syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valrhona absolu neutral glaze SQ Titanium dioxide color



1. 2. 3. 4. 5.



Preheat oven to 180°C / 356°F. In a stand mixer fitted with a whisk attachment, combine dry ingredients with oil and eggs and mix for 6 minutes at high speed. Add milk and mix for 2 extra minutes at medium speed. Pour onto a sheet tray lined with baking paper, and bake for 10-15 minutes until golden. Allow to cool. Using a 16 cm (6”) round cutter, cut cake into 3 discs. Reserve.



Raspberry and Lychee Ganache 200 g raspberry purée 50 g lychee purée 45 g invert sugar 200 g heavy cream / double cream 900 g Valhrona Ivoire white chocolate, 35%, melted 75 g unsalted butter, cubed (leave at room temperature) 1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring water, sugar and glucose to a boil and stir in drained gelatin. In a bowl, place chocolate and pour hot mixture over it, emulsifying. With a hand blender, mix condensed milk and neutral glaze, and add Titanium dioxide. The glaze will be ready when it reaches 35°C / 95°F.



Lychee and Rosewater Mousse



In a small pot, bring both purée, invert sugar and heavy cream to a boil. In a bowl, add white chocolate. Slowly pour hot liquid over chocolate and whisk until smooth. Continue mixing until ganache reaches 35°C / 95°F. With a hand blender, emulsify butter and ganache, blending well. Pour mixture evenly into 3 ring molds of 16 cm (6”). Freeze until ready for use.



Lychee Jelly 10 g silver gelatin sheets 392 g lychee purée 84 g granulated sugar (US) 42 g water (for the purée) 1. 2. 3.



1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool at room temperature. Line 3 ring molds of 16 cm (6”) with acetate. Pour purée mixture evenly into molds. On a small square tray, add some purée to make small rectangle decoration. Freeze all 4 molds until ready for use.



16 g silver gelatin sheets 500 g lychee purée 120 g icing sugar 500 g heavy cream / double cream, whipped to soft peaks 15 g rosewater 1. 2. 3.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée and sugar to a simmer. Stir in gelatin to dissolve and set aside to cool to 30°C / 86°F. Gently fold in whipped cream and rosewater.



Assembly 1. 2.



Line 3 molds of 21 cm ( 8”) with acetate strips. Build entremet upside down in the following order: a. Pipe a layer of Lychee and Rosewater Mousse. b. Place Lychee Jelly on top of Mousse. c. Pipe some extra Mousse onto Lychee Jelly. d. Add Raspberry and Lychee Ganache insert e. Add a small amount of Mousse and place Sponge Cake on top. Freeze.



3.



Glaze frozen Mousse Cake. Decorate with Lychee Jelly, Rosewater Meringue and gold leaves (optional).



Dehydrated Rosewater Meringue 12 g albumin powder 90 g raspberry purée 15 g rosewater 110 g granuated sugar (US) 1. In a stand mixer with a whisk attachment, combine all ingredients and whip them until fluffy. 2. Line a tray with baking paper and pipe dots in rows leaving a space between them. 3. Allow to dehydrate at 70°C / 158°F until dry. Reserve.



40



41



Mango



ENTREMENTS



42



43



Mango



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Chocolate Dacquoise Cake 40 g all purpose flour / plain flour 30 g cocoa powder 115 g almond flour / ground almonds 135 g icing sugar 1. 2. 3. 4. 5. 6. 7.



Chocolate Glaze 7 g egg white powder 70 g granulated sugar (US) 190 g egg whites



Preheat oven to 180ºC / 356ºF. In a bowl, sift flour, cocoa powder, almond flour and icing sugar. In a separate bowl, whisk to combine egg white powder and granulated sugar. Whip egg whites at medium speed in bowl of a stand mixer, fitted with a whisk attachment. Add egg white powder mixture slowly and continue to whip to medium stiff peaks. Fold dry ingredients into whipped egg whites. Line 3 cake pans of 16 cm (6”) with parchment paper and pipe mixture evenly, baking for 11-15 minutes.



2.



Preheat oven to 180ºC / 356ºF In a stand mixer fitted with a paddle attachment, beat all ingredients to combine until crumbly. Line a sheet tray with parchment paper. Pour mixture onto lined tray and bake for 12 minutes or until golden.



Crispy Hazelnut Streusel



In a medium size bowl, mix praliné with chocolate. Add hazelnuts, streusel and salt and stir to combine. Divide mixture between 3 insert molds of 16 cm (6”), press to 4mm (1/4”) thickness and freeze until ready for use.



Mango Cremeux



1. 2. 3. 4. 5. 6.



75 g egg yolks 200 g granulated sugar (US) 200 g unsalted butter



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring mango purée to a simmer. In a small bowl, whisk to combine eggs, yolks and sugar, and pour in hot mango liquid to temper. Return mixture to pot and cook to 82°C / 180°F, whisking often. Remove from heat, stir in gelatin to dissolve; cool to 40°C / 104ºF before whisking in butter until smooth. Spread mixture evenly into 3 insert molds of 16 cm (6”) and freeze until ready for use.



10 g silver gelatin sheets 392 g mango purée 84 g granulated sugar (US) 42 g water (for the purée) Fresh diced mango Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature. Prepare 3 insert molds of 16 cm (6”) and spread in fresh diced mango evenly. Pour jelly over mango. Freeze until ready for use.



44



Spread tempered dark chocolate onto an acetate sheet in an even thin layer and cover immediately with another acetate sheet, pressing it onto surface of chocolate. Before chocolate sets, press a rectangular and round cutter firmly on top of acetate to create individual discs sealed within two sheets of acetate. Place chocolate garnishes between two flat trays.



Chocolate Strip Valrhona Dulcey blond, 32%, tempered Dark chocolate, tempered



3. 4. 5.



Cut a rectangle of acetate sheet that can cover a 21cm / 8” inch cake mold. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin even layer. Run a small knife around edge of acetate sheet and transfer it to a sheet tray. When chocolate starts to set, take a piece of baking paper cut to same size as acetate sheet and place it on top of chocolate. With baking paper sitting slightly higher than acetate sheet, roll acetate around the cake mold. Allow to set for a few hours.



Dark Chocolate Mousse 12 g silver gelatin sheets 330 g heavy cream / double cream 330 g whole milk / full fat milk 130 g egg yolks 1. 2. 3. 4. 5.



70 g granulated sugar (US) 3 vanilla beans, split & scraped 1,400 g Valrhona Manjari chocolate, 64%, chopped 1,200 g heavy cream / double cream, whipped to soft peaks



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring heavy cream and milk to a boil. In a small bowl, whisk to combine egg yolks and sugar and slowly add hot liquid to temper. Cook mixture to 82ºC / 180ºF, and add drained gelatine Place chocolate into a medium size bowl, pour hot mixture over it, whisk to emulsify. Allow to cool to 30ºC / 86ºF, and then fold in whipped cream.



Assembly 1. 2.



Mango Jelly



1. 2. 3. 4.



3.



1. 2.



190 g hazelnut praliné 100 g Valrhona Jivara milk chocolate, 40%, melted 50 g toasted hazelnuts, chopped 100 g hazelnut streusel 1 g sea salt



8 g silver gelatin sheets 250 g mango purée 250 g whole eggs



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small size pot, add water, glucose and dextrose and cook to 40ºC / 104ºF. Add cream, milk powder, sugar and cocoa into a medium size pot, and bring to a boil. Stir in gelatin to dissolve. Strain over neutral glaze and blend with an inmersion blender. Set aside to cool. Glaze at 35ºC / 95ºF.



Chocolate Garnish 1.



110 g hazelnuts, ground 90 g all purpose flour / plain flour 90 g brown sugar 100 g unsalted butter, softened



1. 2. 3.



1. 2. 3. 4. 5.



25 g non fat milk powder 350 g granulated sugar (US) 140 g cocoa powder 240 g Valrhona absolu neutral glaze



Dark chocolate, tempered



Hazelnut Streusel



1. 2. 3.



32 g silver gelatin sheets 110 g water (for the syrup) 50 g glucose 110 g dextrose 110 g heavy cream / double cream



Line a 21 cm (8”) ring mold with an acetate strip. Build entremet upside down in following order: a. Pipe a layer of Dark Chocolate Mousse. b. Place Hazelnut Streusel on top of Mousse. c. Place some more Mousse onto Hazelnut Streusel. d. Add Mango Cremeux insert. e. Add a small amount of Mousse. f. Place Mango Jelly on top of Mousse. g. Add small amount of Mousse and finish with Chocolate Dacquoise Cake.



2. Freeze. Glaze frozen Cake. 3. Decorate with Chocolate Garnishe and Mango Jelly. Place Chocolate Strip around entremets . Place gold leaf on top of Jelly.



45



ENTREMENTS



Passion YiElds 3 cakEs of 21 cm ( 8”) Chocolate Almond Sponge Cake 170 g Valrhona almond paste from Provence, 70% 170 g unsalted butter, softened 150 g granulated sugar (US) 1 vanilla bean, split & scraped 3 large eggs 128 g all-purpose flour / plain flour 1. 2. 3. 4. 5. 6.



3 g baking powder Pinch of salt 20 g Valrhona cocoa powder 80 g Valrhona Manjari chocolate, 64% (melted) 155 g sour cream



Preheat oven to 162ºC / 325ºF. In the bowl of a stand mixer fitted with a paddle attachment, beat almond paste, butter, sugar and vanilla until smooth. Add eggs slowly, mixing between each addition. Sift flour, baking powder, salt and cocoa powder over egg mixture. Add melted chocolate and mix well. Add sour cream, beat until smooth and pour evenly into 3 ring molds of 16 cm (6”). Bake for 15-20 minutes until golden.



Passion Fruit Mousseline 13 g silver gelatin sheets 350 g passion fruit purée 200 g heavy cream / double cream 100 g whole milk / full fat milk 35 g milk powder 1. 2. 3. 4. 5. 6. 7. 8. 9.



6 large egg yolks 310 g granulated sugar (US) 50 g cornstarch 160 g egg whites 50 g water (for the syrup)



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring passion fruit purée, cream, milk, and milk powder to a boil. In a separate bowl, whisk to combine egg yolks, 100 g sugar and cornstarch. Slowly whisk in the hot passion fruit mixture to temper egg yolks. Transfer mixture back to pot and continue to cook, stirring onstantly, until thickened. Add gelatin, stir to dissolve, and set aside to cool. In a stand mixer, fitted with a whisk attachment, whip egg whites to soft peaks. In a small pot, bring 210 g sugar and water to 121ºC / 250ºF and slowly pour into the egg whites, continuing to whip to stiff peaks. Fold the egg whites mixture into the passion fruit cream. Spread evenly into 3 insert moulds of 16 cm (6”) and freeze until ready for use.



500 g passion fruit purée 5 g agar agar 85 g granulated sugar (US)



Passion Fruit Jelly 105 g granulated sugar (US) 14 g pectin NH 225 g passion fruit purée 1. 2. 3. 4. 5.



Valrhona Jivara milk chocolate 40%, tempered 1. 2. 3. 4. 5. 6.



225 g apricot purée 75 g glucose 20 g lemon juice



In a small bowl, mix to combine sugar and pectin. In a medium size pot, bring both of the purées, glucose, and sugar mixture to a boil. Remove from heat, and stir in lemon juice. Line 3 ring molds of 16 cm (6”) with acetate. Pour purée mixture evenly into molds. On a small square tray, add some purée to make small rectangle decoration. Freeze all molds and tray until ready for use.



Yellow cocoa butter Valrhona Dulcey blond chocolate, 32%, tempered 1. 2. 3.



1.



25 g non fat milk powder 350 g granulated sugar (US) 140 g cocoa powder 240 g Valrhona absolu neutral glaze



Brush yellow cocoa butter onto an acetate sheet, and allow it to set for about 10 minutes. Spread chocolate in an even thin layer onto an acetate sheet, and cover immediately with another acetate sheet, pressing it onto surface of chocolate. Before chocolate sets, press a round cutter firmly on top of acetate to create individual discs sealed within two sheets of acetate. Place chocolate garnishes between two flat trays.



Chocolate Ring Yellow cocoa butter Valrhona Jivara milk chocolate 40%, tempered



5.



Brush yellow cocoa butter onto a rectangular acetate sheet, and allow to set for about 10 minutes. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out chocolate with an angled palate knife to a thin even layer. Run a small knife around edge of acetate sheet and transfer it to a sheet tray. When chocolate starts to set, use a ruler or cutting grid to cut lines. Cut a piece of baking paper to same size as acetate sheet and place it on top of chocolate with baking paper sitting slightly higher than acetate sheet. Roll acetate around a rolling pin. Allow to set for a few hours.



Alpaco Chocolate Mousse 9 g silver gelatin sheets 520 g whole milk / full fat milk 90 g invert sugar 1. 2. 3. 4.



655 g Valrhona Alpaco chocolate, 66% 1,175 g heavy cream / double cream, whipped



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring milk and invert sugar to a boil. Stir in gelatin to dissolve. Place chocolate into a medium size bowl, and strain hot liquid mixture over chocolate. Whisk to emulsify. When mixture has cooled to 30°C / 86°F, fold in whipped cream.



Assembly 1. 2.



Line 3 molds of 21 cm ( 8”) with acetate strips. Build entremet upside down in following order: a. Pipe in a layer of Alpaco Chocolate Mousse. b. Place Passion Fruit Mousseline on top of Mousse. c. Place some more Mousse onto Mousseline. d. Add Passion Fruit Jelly insert. e. Add a small amount of Mousse and place Chocolate Almond Sponge Cake on top.



3. 4.



Freeze. Glaze frozen Mousse Cake. Decorate with Chocolate Garnish and a piece of Passion Fruit Jelly. Fill sphere with Passion Fruit Gel and place on top of entremet.



Chocolate Glaze 32 g silver gelatin sheets 110 g water (for the syrup) 50 g glucose 110 g dextrose 110 g heavy cream / double cream



Polish a polycarbonate sphere mold with cotton wool. Fill mold with milk tempered chocolate and scrape top surface and sides of mold. Tap mold on the table to eliminate air bubbles. Turn mold upside down over a melting tank or onto a sheet of baking paper and tap with handle of scraper. Once all excess chocolate has been tapped out, scrape mold while it is still upside down. Ensure top surface of mold is scraped clean. Place mold face-down onto a sheet of baking paper and allow it to sit for 10 minutes at room temperature to set. Once set, scrape surface of mold before placing it in refrigerator for 20 minutes before unmolding. Warm a flat tray in oven to 50°C / 122ºF. Handle half spheres gently and slightly melt edge of each half by touching warm tray. Stick both parts together. Heat a small pastry tip with a torch and use it to make a hole in sphere.



Chocolate Garnish



4.



In a small pot, bring purée, agar agar and sugar to a boil. Allow the mixture to cool. Refrigerate until firm. In a blender, process until creamy. Pour into a plastic bottle for assembly.



In a small size pot, add water, glucose and dextrose and cook to 40ºC / 104ºF. Add cream, milk powder, sugar and cocoa into a medium size pot, and bring to a boil. Stir in gelatin to dissolve. Strain over neutral glaze and blend with an inmersion blender. Set aside to cool. Glaze at 35ºC / 95ºF.



Chocolate Sphere



1. 2. 3.



Passion Fruit Gel



1. 2. 3. 4.



2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside.



48



49



Piedmonte



ENTREMENTS



50



51



Piedmonte



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Dacquoise Chocolate Cake



Chocolate Garnish White chocolate, tempered Valrhona Manjari gran cru dark chocolate, 64%, tempered Edible gold powder



40 g all purpose flour / plain flour 115 g almond flour / ground almond 135 g icing sugar 7 g egg white powder 70 g granulated sugar (US) 190 g egg whites 100 g dark chocolate, 70%, finely crushed 1. 2. 3. 4. 5. 6. 7.



1. 2. 3.



Preheat oven to 180°C / 356°F. In a small bowl, sift flour, almond flour and icing sugar. Reserve. In a separate bowl, whisk to combine egg white powder and sugar. In bowl of a stand mixer, fitted with a whisk attachment, whip egg whites at medium speed. Add egg white powder mixture slowly and continue to whip to medium stiff peaks. Fold dry ingredients into whipped whites, followed by crushed chocolate. Spread mixture into 3 ring moulds of 16 cm (6”), lined with parchment paper, and bake for 11-15 minutes.



Crispy Hazelnut



Mix to combine praliné with chocolate in a medium size bowl. Add hazelnuts and corn flakes and stir to combine. Divide mixture between 3 insert molds of 16 cm (6”), press to 4mm (1/4”) thickness and freeze until ready for use.



Passion Fruit Cremeux 6.5 g silver gelatin sheets 200 g egg yolks 125 g whole eggs 215 g granulated sugar (US) 300 g passion fruit purée 250 g unsalted butter, softened 1. 2. 3. 4.



Gianduja Chocolate Wire Valrhona Gianduja noisette lait, 36% Using a zest stripper (zester), scrape the gianduja block to obtain the wire for the garnishing. Gianduja Mousse



190 g hazelnut praliné, 60% 100 g milk chocolate, melted 50 g toasted hazelnuts, finely crushed 170 g corn flakes, crushed 1. 2. 3.



4.



Spread tempered white chocolate in a thin even layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto surface of chocolate. Repeat same procedure using dark chocolate. Before chocolate sets, press a rectangular and a round cutter firmly on top of acetate to create individual discs sealed within two sheets of acetate. Place acetate with chocolate garnishes between two flat trays. When chocolate is set, brush it with gold powder



12 g silver gelatin sheets 750 g Valrhona Gianduja noisette lait, melted 500 g heavy cream / double cream, slightly warm 120 g hazelnut praliné, 60% 750 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring warm cream to a boil. Add drained gelatin. Place Gianduja and hazelnut praliné into a medium size Bowl. Pour hot cream onto the Gianduja and mix to create an emulsion. Allow mixture to cool to a temperature of 30°C / 86°F. Fold whipped cream into Gianduja mix.



Assembly 1. 2.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Over a double boiler, cook yolks, eggs, sugar and purée, whisking constantly until thickened at 82°C / 180°F. Remove from heat, stir in gelatin and butter to dissolve. Spread mixture evenly into 3 insert molds of 16 cm (6”) and freeze until ready for use.



Glaze



3. 4. 5.



Line 3 molds of 21 cm (8”) with acetate strips. Build entremet upside down in the following order: a. Pipe a layer of Gianduja Mousse. b. Place Passion Fruit Cremeux on top of Mousse. c. Place some more Mousse onto Cremeux. d. Add the Hazelnut Crunchy insert. e. Add a small amount of Mousse and place Dacquoise Chocolate Cake on top. Freeze. Glaze frozen Cake. Decorate with Gianduja Chocolate Wire and Chocolate Garnish. Use left overs of frozen Cake, cut into a square shape, and toss with gold powder. Place it on top of entremet.



22.5 g silver gelatin sheets 125 g water (for syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Gianduja noisette lait, 36% 160 g condensed milk 90 g Valrhona absolu neutral glaze 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring water, sugar and glucose to a boil and stir in drained gelatin. Place chocolate in a medium size bowl. Pour hot syrup onto chocolate and emulsify. Stir in condensed milk and neutral glaze. Mix with a hand blender until smooth. Glaze will be ready when it reaches 35°C / 95°F.



52



53



Pistachio Strawberry



54



ENTREMENTS



55



Pistachio Strawberry



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Pistachio Dacquoise Cake



Pistachio Mousse



110 g icing sugar 65 g all purpose flour / plain flour 125 g pistachio powder 255 g egg whites 155 g granulated sugar (US)



7 g silver gelatin sheets 250 g whole milk / full fat milk 900 g Valhrona Ivoire white chocolate, 35% (semi melted) 1,150 g heavy cream / double cream (whipped to soft peaks) 200 g pistachio paste



1. 2. 3. 4. 5.



1. 2. 3. 4.



Preheat the oven to 180°C / 356°F. Sieve together icing sugar and flour. Add pistachio powder. In a medium size bowl, whip egg whites and sugar to a meringue. Fold in powder mixture. Spread mixture into 3 ring moulds of 16 cm (6”), lined with parchment paper, and bake for 11-15 minutes.



Strawberry Jelly 2.5 g silver gelatin sheets 75 g granulated sugar (US) 4 g agar agar 300 g strawberry purée 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small bowl, mix sugar and agar agar together. In a small pot, warm the purée and stir in sugar mixture. Bring to a boil for about 1 minute. Stir in drained gelatin. Pour into 3 insert molds of 16 cm (6”) and freeze until ready for use.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk to a boil. Add gelatin and stir to dissolve. Pour chocolate over milk and whisk until smooth. Allow to cool to 30°C / 86°F. Add pistachio to white chocolate mixture and then gently fold in whipped cream.



Assembly 1. 2.



Line 3 ring molds of 21 cm (8”) with acetate strips. Build entremet upside down in following order: a) Pipe in a layer of Pistachio Mousse. b) Place Strawberry Jelly on top of Mousse. c) Place some more Mousse onto Jelly. d) Place Pistachio Dacquoise Cake on top.



3. 4.



Freeze. Spray frozen entremet with spray mixture at 45-50°C / 104-113°F, for a velvety effect. Pipe whipped mascarpone cheese on top of entremet and decorate with strawberries.



Green White Chocolate Spray Mixture 350 g cocoa butter 650 g Valhrona Ivoire white chocolate, 35% SQ Titanium dioxide SQ green fat soluble color powder 1. 2. 3.



Melt cocoa butter and Ivoire chocolate. Stir in Titanium dioxide and green color, mix with a hand blender. Use at 40-45°C / 104-113°F when spraying.



Chocolate Garnish Dark chocolate, tempered 1. 2. 3.



Spread a thin even layer of tempered chocolate onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto surface of the chocolate. Before the chocolate sets, press a round cutter firmly on top of the acetate to create individual discs sealed within the two sheets of acetate. Place acetate with the chocolate garnishes between two flat trays.



Extra Garnish 112 g mascarpone cheese Fresh strawberries



56



57



red



ENTREMENTS



58



59



red



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



Moist Olive Oil Cake



Garnishing (1-3):



560 g granulated sugar (US) 364 g all purpose flour / plain flour 21 g baking powder 6 large eggs 336 g olive oil 168 g orange juice 1. 2. 3. 4. 5.



1. Dehydrated Strawberry Meringue 12 g albumin powder 110 g strawberry purée 110 g granulated sugar (US) 15 g freeze-dried raspberry, crushed



Preheat oven to 162ºC / 325ºF. In two separate bowls, mix dry and liquid ingredients separately. In a medium-size bowl, whisk dry mixture to liquid mixture to combine until smooth. Line a sheet pan with baking paper. Spread smooth mixture into lined pan, and bake for 12-18 minutes until golden. Allow to cool. Using a 16 cm (6”) cutter, cut 3 cake discs. Reserve.



Raspberry Jelly



2. Chocolate Disc



1. 2.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Mix well. Allow jelly to cool at room temperature. Line 3 ring molds of 16 cm (6”) with acetate, spread fresh raspberries evenly into them and pour in jelly. Freeze until ready for use.



Spread thin layer of chocolate onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto surface of chocolate. Before chocolate sets, use a round cutter, press firmly on top of the acetate to create individual discs sealed within two sheets of acetate. Place between two flat trays. Allow to set.



3. Mixed Berries 100 - 150g Ivoire White Chocolate Mousse 28 g silver gelatin sheets 500 g whole milk / full fat milk 810 g Valhrona Ivoire white chocolate, 35%, semi melted 750 g heavy cream / double cream



Crunchy Insert 150 g wafer crumbs 200 g Valhrona Ivoire white chocolate, 35%, melted 100 g unsalted butter, melted 1. 2. 3.



In a mixer combine all ingredients and whip until fluffy. Pipe into long rustic twigs and dust with freeze-dried raspberry. Allow to dehydrate at 70ºC / 158ºF until dry. Reserve.



Valrhona Dulcey blond chocolate, 32%, tempered



10 g silver gelatin sheets 392 g raspberry purée 84 g granulated sugar (US) 42 g water (for purée mix) 250g fresh raspberries, cut in half 1. 2. 3. 4.



1. 2. 3.



In a medium size bowl, combine wafer crumbs with melted chocolate and butter. Line 3 ring molds of 16 cm (6”) with acetate. Transfer mixture to lined molds and press to 4 mm (1/4“) thickness. Refrigerate until firm.



1. 2. 3.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk to a boil. Stir in gelatin to dissolve. Place chololate into a bowl, and slowly pour the hot milk over it, whisking until smooth. Cool to 30ºC / 86ºF before using in step 3. Whip cream to soft peaks. Fold cream into the chocolate mixture.



Red Glaze



Assembly



22.5 g silver gelatin sheet 125 g water (for syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valhrona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valrhona absolu cristal neutral glaze SQ red food color



1. 2.



Line a 21 cm (8”) ring mold with acetate strip. Build entremet upside down in this order: a. Pipe a layer of Ivoire White Chocolate Mousse. b. Place Raspberry Jelly on top of Mousse. c. Place more Mousse onto Jelly. d. Add Crunchy Insert. e. Add a small amount of Mousse and place Moist Olive Oil Cake on top. Freeze.



3. 4.



Glaze frozen Mousse Cake with Red Glaze. Decorate with Strawberry Meringue, Chocolate Disc and Mixed Berries.



1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a pot, bring water, sugar and glucose to a boil (103ºC / 217ºF) and stir in drained gelatin. Place chocolate into a medium size bowl and pour hot mixture over it. Stir in condensed milk and neutral glaze. Mix with a hand blender, adding red food color. Glaze will be ready when it reaches 35ºC / 95ºF.



60



61



Valencia



ENTREMENTS



62



63



Valencia



ENTREMENTS YiElds 3 cakEs of 21 cm ( 8”)



1. 2. 3. 4. 5.



Almond Sponge Cake 170 g Valrhona Almond paste from Provence, 70% 170 g unsalted butter, softened 150 g granulated sugar (US) 1 vanilla bean, split & scraped 3 large eggs 128 g all purpose flour / plain flour 3 g baking powder Pinch of salt 155 g sour cream 1. 2. 3. 4. 5. 6.



Chocolate Garnish Valrhona Dulcey blond, 32%, tempered 1.



Preheat oven to 162°C / 325°F. In the bowl of a stand mixer, fitted with a paddle attachment, beat almond paste, butter, sugar and vanilla until smooth. Add eggs slowly, mixing well between each addition. Sift cake flour, baking powder and salt over egg mixture. Add sour cream to egg mixture, beat until smooth. Line 3 ring molds of 16 cm (6”) and pour in mixture evenly. Bake for 15-20 minutes until golden. Reserve cakes inside the molds.



Almond Praliné Cremeux 12 g silver gelatin sheet 750 g heavy cream / double cream 180 g egg yolks 112 g granulated sugar (US) 300 g Valrhona almond praliné, 60% 1. 2. 3. 4. 5. 6.



2.



350 g Valrhona Almond praliné, 60% 170 g heavy cream / double cream 10 g silver gelatin sheet 260 g heavy cream / double cream, whipped 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring cream to a boil. In a small bowl, whisk egg yolks and sugar to combine, and slowly pour hot cream in to temper. Return mixture to the pot and cook to 82ºC / 180°F. Stir gelatin into the hot mixture to dissolve. In a bowl, add almond praliné and pour hot cream mixture over it. Process with a hand blender until smooth. Spread mixture evenly into 3 ring molds of 16 cm (6”) and freeze until ready for use.



100 g Valrhona Guanaja chocolate, 70%, melted 150 g Valrhona almond praliné, 60% 100 g rice krispies Combine chocolate, praliné and rice krispies in a bowl. Transfer to 3 ring molds of 16 cm (6”) and press to a 4 mm (1/4”) thickness. Refrigerate until firm.



Spread the tempered Dulcey chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto the surface of chocolate. Before chocolate sets use rectangular and round cutters, pressing firmly on top of acetate to create individual discs sealed within two sheets of acetate. Place the chocolate garnishes between two flat trays. Allow to set.



Almond Praliné Mousse



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring cream to a boil and add then drained gelatin. In a bowl add almond praliné and pour hot cream over it. Mix well to create an emulsion. Allow mixture to cool to 30°C / 86°F. Reserve. Whip heavy cream into soft peaks and fold it into almond praliné mix.



Assembly 1. 2.



Line a 21 cm (8”) ring mold with an acetate strip. Top reserved Almond Sponge Cake, piping a layer of the following inside each mold in the following order (reserving a bit of mousse for the final garnish!): a. Almond Praliné Mousse b. Almond Praliné Cremeux insert c. Almond Praliné Mousse d. Crunch Rice Krispies Almond Praliné insert e. Almond Praliné Mousse f. top with Almond Sponge Cake. Freeze until completely frozen.



3. 4.



Warm glaze to 35°C / 95°F. Remove the ring from the Cake and glaze it while frozen. Pipe Almond Praliné Mousse on top of entremet and decorate with Chocolate Garnish. To finish, pipe remaining Chocolate Garnish around base of entremet.



Crunch Rice Krispies Almond Praliné



1. 2. 3.



Soak gelatin in ice water until softened; squeeze out any excess water and set aside. In a pot add water, sugar and glucose and cook to 103°C / 219°F. Stir in drained gelatin. In a bowl, place chocolate in pieces. Pour hot mixture onto chocolate and emulsify. Using a hand blender, add condensed milk and neutral glaze to chocolate emulsion and stir well. Add food color, mixing well. Allow the glaze to set in refrigerator for 24 hours.



Glaze 22.5 g silver gelatin sheet 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Guanaja chocolate, 70% 160 g condensed milk 90 g Valrhona absolu cristal neutral glaze SQ black food color



64



65



BACHOUR



Photography by Alexandre Ayer



66



67



BACHOUR



Photography by Alexandre Ayer



68



69



Plated Desserts



70



71



Gianduja Cremeaux



plated desserts



72



73



Gianduja Cremeaux



plated desserts YiElds 12



Gianduja Cremeaux



Passion Fruit Mango Sorbet



5 g silver gelatin sheet 225 g heavy cream / double cream 225 g whole milk / full fat milk 75 g egg yolks 35 g granulated sugar (US) 330 g Valrhona dark hazelnut Gianduja, 33%, melted



291 g water 166 g granulated sugar (US) 125 g glucose syrup 416 g passion purée 125 g mango purée



1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring cream and milk to a boil. In a bowl, mix egg yolks with sugar. Add mix to hot cream, mix well and cook to 82°C / 180°F. Strain mixture, add gelatin and use a rubber spatula to emulsify with Gianduja to obtain a smooth, glossy, elastic mixture. Mix with a hand blender to make the emulsion perfect. Pass through chinois, and pour into bowl plates. Chill until set.



Bitter Orange Purée 5 thin-skinned sweet oranges cut into wedges 250 g granulated sugar (US) 500 g water 300 g orange juice 1. 2. 3.



In a small pot, combine oranges with sugar and water. Place a plate inside the pot to add some weight to the oranges – in that way they will stay submersed in the syrup. Simmer the oranges for about 2 hours. Remove oranges from the syrup and purée them, adding orange juice as needed until thick but smooth.



In a medium size pot, bring water, sugar and glucose syrup to a boil. Set aside to cool before whisking in both purées. Mix well and process in an ice cream machine.



Dulcey Whipped Ganache 250 g heavy cream / double cream 25 g invert sugar 25 g glucose syrup 220 g Valrhona Dulcey Blond, 32%, melted 375 g heavy cream / double cream (chilled) 1. 2. 3. 4.



In a small pot, bring cream, sugar and glucose to a boil. Place Dulcey into a bowl. Pour hot cream mixture over chocolate and whisk until smooth. Add chilled cream and process with a hand blender until smooth. Refrigerate overnight to set. Before using, whip ganache to a medium peak. Transfer to a pastry bag with a #1 round pastry tip



Extra Garnishing Orange segments, edible flowers, and herbs



Bitter Orange Gel 300 g bitter orange purée 30 g granulated sugar (US) 3 g agar agar 1. 2.



1. 2. 3.



Assembly



Bring all ingredients to a boil in a small pot. Refrigerate until cold before processing in a blender until creamy. Pour into a plastic bottle.



1. 2. 3.



Pipe Dulcey Whipped Ganache on the left side of the Gianduja Cremeaux. Place Chocolate Crunch, Bitter Orange Purée and Gel covering the left side of the plate. Decorate with orange segments and quenelle of Passion Fruit Mango Sorbet.



Chocolate Crunch 90 g corn flakes 70 g feuilletine flakes 55 g sliced almonds, toasted 265 g dark chocolate 1. 2. 3. 4.



In a medium size bowl, combine cereal, feuilletine and almonds. Temper chocolate and pour over dry mixture. Gently fold mixture to thoroughly coat everything with chocolate. Pour onto a silpat-lined sheet pan and spread without pressing or flattening. Once chocolate is set, break into pieces. Reserve.



74



75



Chocolate Mascarpone, Hazelnut and Cocoa Nib Mousse



76



plated desserts



77



plated desserts



Chocolate Mascarpone, Hazelnut and Cocoa Nib Mousse YiElds 12



Chocolate Mascarpone



Assembly



6.5 g silver gelatin sheets 100 g whole milk / full fat milk 73 g heavy cream / double cream 45 g yolks 45 g granulated sugar 80 g Valrhona Caraïbe dark chocolate, 66 % 140 g mascarpone cheese 113 g heavy cream / double cream



1. 2. 3. 4.



1. 2. 3. 4. 5. 6. 7.



In the mixer, fitted with the paddle attached, beat the Chocolate Mascarpone until smooth. Place each mixture into a pastry bag with a round pastry tip. Pipe different sized dots of the Chocolate Mascarpone and the Cocoa Nib Mousse around the plate. Place a few Crunchy Hazelnuts around the plate and pipe dots of Mango Gel around the plate too.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a saucepan, bring milk and cream to the boil. In a medium heatproof bowl, whisk egg yolks with sugar. Gradually whisk in the milk mixture. Return mixture to the saucepan and cook over a low heat, whisking constantly, until thickened, for about 4 minutes. Off the heat, whisk in gelatin until melted. Place chocolate and mascarpone in a medium size bowl. Pour hot mixture over chocolate and mascarpone and mix with hand blender. Allow to cool to 35°C / 95°F. Fold whipped cream over chocolate mixture. Allow to set in the refrigerator for a few hours.



Crunchy Hazelnut 250 g hazelnut paste 75 g white chocolate, melted 150 g feuilletine flakes 1. 2. 3.



Melt chocolate in a microwave. Stir in the hazelnut paste. In a stand mixer fitted with a paddle attachment, place feuilletine. Add the chocolate mixture and mix at a low speed to combine. Spread over a half sheet pan, lined with parchment paper. Reserve in the refrigerator.



Mango Gel 200 g mango purée 30 g granulated sugar (US) 2 g agar agar 1. 2.



In a small pot, bring all ingredients to a boil. Allow to cool and refrigerate the mixture for at least 4 hours, and then blend until smooth before using.



Cocoa Nib Mousse 7.5 g silver gelatin sheets 180 g whole milk / full fat milk 150 g heavy cream / double cream 70 g cocoa nibs 70 g yolks 70 g granulated sugar (US) 180 g heavy cream / double cream 1. 2. 3. 4. 5. 6.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. In a saucepan, bring cream, milk and cocoa nibs to a boil. In a medium heatproof bowl, whisk egg yolks with sugar. Gradually whisk in cocoa nib mix. Return mixture to the saucepan and cook over a low heat, whisking constantly untilthickened (82°C /180°F). Off the heat, whisk in gelatin until melted. Strain mixture, pour into a clean bowl and allow to cool to 30°C / 86°F. Whip the heavy cream to soft peaks, and fold it into chilled cocoa nib mixture. Allow to set in the refrigerator for a few hours.



78



79



Ivoire Mascarpone Ganache with Strawberry



80



plated desserts



81



plated desserts



Ivoire Mascarpone Ganache with Strawberry YiElds 24



Ivoire Mascarpone Whipped Ganache



Extra Garnish



450 g heavy cream / double cream (225 g should be chilled) 30 g invert sugar 100 g Valrhona Ivoire white chocolate, 35% 175 g mascarpone cheese



Cookie crumbles Strawberries, edible flowers and fresh herbs



1. 2. 3. 4. 5.



Assembly



In a medium size pot, bring 225 g of the cream and invert sugar to a boil. Add melted white chocolate to create an emulsion, mixing well. Add then, the 250 g cold cream and mascarpone, mixing with a hand blender. Put Ganache into the refrigerator for 6 hours to allow it to crystallize. Whip the cold ganache to medium peaks. Transfer to a pastry bag with a round pastry tip.



1. 2. 3. 4. 5.



Pipe dots of Ivoire Mascarpone Whipped Ganache onto the plate. Pipe a few dots of Strawberry Foam. Put the strawberries at the side of each Foam dot. Place a few Meringues between the Ganache and Foam. Place a tablespoon of Cookie Crumbles onto the plate, placing a quenelle of Strawberry Champagne Sorbet on top. Decorate with Strawberry Gel, fresh strawberries, flowers and herbs.



Dehydrated Meringue 12 g albumin powder 110 g water 110 g granulated sugar (US) 1. 2.



In the bowl of an electric mixer, with a whisk attachment, combine all ingredients, whipping them at medium speed, until fluffy. Pipe small dots of meringue onto a silicone mat. Allow to dehydrate at 70ºC / 158ºF for 24 hours.



Strawberry Foam 336 g strawberry purée 7 g Versawhip 3 g xantham gum 54 g granulated sugar (US) 1. 2.



In a stand mixer, using a whisk attachment, beat all of the ingredients together at a high speed until fluffy. Place the foam in a pastry bag.



Strawberry Gel 500 g strawberry purée 5 g agar agar 112 g granulated sugar (US) In a small pot, bring purée, agar agar and sugar to a boil. Refrigerate until cool before processing in a blender until creamy. Strawberry Champagne Sorbet 380 g water 220 g granulated sugar (US) 260 g atomized glucose 6 g sorbet stabilizer 600 g Champagne 150 g strawberry purée 1. 2. 3.



In a medium size pot, heat water, sugar, glucose and stabilizer to 82°C / 180ºF. Set mixture aside to cool before adding the Champagne and purée. Refrigerate overnight before processing in an ice cream machine.



82



83



Milk Chocolate Custard



84



plated desserts



85



Milk Chocolate Custard



plated desserts YiElds 12



Jivara Milk Chocolate Custard 7.5 g silver gelatin sheets 110 g whole milk / full fat milk 100 g heavy cream / double cream 10 g glucose syrup 400 g Valrhona Jivara milk chocolate, 40%, melted 400 g heavy cream / double cream (cold) 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk, 100 g cream and glucose to a boil. Add gelatin and stir to dissolve. Pour over chocolate and whisk until smooth. Add cold cream and process with a hand-held blender to emulsify. Pass through chinois, and pour into bowl plates. Chill until set.



Coconut Snow 84 g tapioca maltodextrin 112 g coconut oil 28 g confectioner’s sugar / icing sugar Combine all ingredients in a food processor. Process, occasionally scraping down sides with a rubber spatula, until crumbly. Set aside for assembly. Almond Streusel 110 g toasted almonds (ground) 90 g all-purpose flour / plain flour 90 g dark brown sugar 100 g butter 1. 2.



In a stand mixer, fitted with a paddle attachment, mix all ingredients until crumbly. Bake for 12 minutes at 176°C / 350°F.



Strawberry Fluid Gel 75 g granulated sugar (US) 3 g agar agar 1.5 g xanthan gum 200 g strawberry purée 1. 2. 3. 4.



In a small bowl, combine sugar, agar agar, and xanthan gum. In a medium size pot, bring strawberry purée to a boil and whisk in dry ingredients; keep boiling for one minute. Cool and allow to set in the refrigerator. Transfer cold mixture to a blender and make a purée. Pour into a plastic bottle.



Assembly 1. 2. 3.



Take the cold bowl plates with the custard. Spoon Coconut Snow on the left side of the custard. Spread Almond Streusel on the right side. Make a spiral of Strawberry Fluid Gel on the center of the plate. Decorate with edible flowers



86



87



Milk Chocolate Ganache with Pears and Ginger Crumble



88



plated desserts



89



plated desserts



Milk Chocolate Ganache with Pears and Ginger Crumble YiElds 15



Bahibe Milk Chocolate Whipped Ganache



Poached Pear



305 g heavy cream / double cream (225 g should be chilled) 7 g invert sugar 7 g glucose 130 g Valrhona Bahibé milk chocolate, 46%



250 g water 125 g white wine 125 g pear purée 250 g granulated sugar (US) 1 lemon (zest only) 6 pears



1. 2. 3. 4.



In a medium size pot, bring 80 g cream, glucose and invert sugar to a boil. Gradually pour over milk chocolate and emulsify with a hand blender. Add 225g cold cream and mix well. Allow to set in the refrigerator for 12 hours. Whip the ganache to a medium peak before using. Reserve in a pastry bag.



Ginger Streusel 50 g granulated sugar (US) 50 g ground almonds / almond flour 50 g unsalted butter, softened 50 g all-purpose flour / plain flour 9 g ground ginger 3 g ground cinnamon Pinch of salt 1. 2. 3. 4.



In a large pot, bring water, wine, purée, sugar, and lemon zest to a boil. Reduce the heat to low, add pears and poach until tender. Use a slotted spoon to remove pears from the liquid and cool before peeling and coring. Cut poached pear into small cubes. Refrigerate until ready for use.



Chocolate Tuile 70 g glucose syrup 252 g simple syrup (1 part sugar and 1 part water) 140 g cocoa powder



Preheat the oven to 170ºC / 338ºF In a stand mixer, fitted with a paddle attachment, mix all of the ingredients to combine . Allow mixture to rest in the refrigerator overnight. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured. Leave on the tray to cool. Store in an airtight container at room temperature.



1. 2. 3. 4. 5.



Preheat the oven to 177ºC / 350ºF In a small pot, heat glucose and simple syrup to 90°C / 194°F. Transfer to a blender, and while running, add cocoa powder. Blend until combined. Spread onto a nonstick baking mat and bake for 3-5 minutes. Allow to cool and break into pieces. Store in an airtight container.



Mandarin Gel 200 g mandarin purée 30 g granulated sugar (US) 2 g agar agar



Honey Cremeaux 3.5 g silver gelatin sheets 3 large egg yolks 35 g granulated sugar (US) 57 g honey 255 g heavy cream / double cream 1 g salt 1. 2. 3. 4. 5. 6. 7. 8.



1. 2. 3. 4.



1. 2. 3.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small bowl, whisk egg yolks and sugar until smooth. In a medium size pot, bring honey to a boil and cook until you achieve a dark amber color. In a small saucepan, bring cream to a boil and slowly whisk into the honey. Whisk honey and cream mixture into egg mixture to temper, and return the mixture to the pot. Cook over a medium heat, stirring constantly to reach 82ºC / 180ºF. Remove from the heat, stir in gelatin and salt to dissolve and refrigerate until cold. Whisk the cremeaux until smooth and pour into a pastry bag.



90



In a small size pot, bring all of the ingredients to a boil. Allow to cool and refrigerate for at least 4 hours. Blend until smooth before using.



Extra Garnish Edible flowers and herbs Assembly 1. 2. 3. 4.



Spread Ginger Streusel onto the plate. Pipe Honey Cremeaux by the side of the Crumble. Place a few Poached Pear cubes around the Crumble. Pipe Bahibe Milk Chocolate Whipped Ganache onto the top of the Crumble. Decorate with Chocolate Tuile, Mandarin Gel, herbs and flowers.



91



White Chocolate Yogurt Panna Cotta



92



plated desserts



93



White Chocolate Yogurt Panna Cotta



plated desserts YiElds 12



Panna Cotta 4 g silver gelatin sheets 250 g heavy cream / double cream 75 g granulated sugar (US) 100 g Valrhona Opalys white chocolate, 33% 275 g Greek yogurt 1. 2. 3.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring cream and sugar to a simmer. Add gelatin and stir to dissolve. Stir in the white chocolate and yogurt. Pass through chinois, and pour into bowl plates. Chill until set.



Strawberry Soup 588 g strawberries 70 g granulated sugar (US) 1 lime (juice) 1. 2.



Combine strawberries, sugar and lime juice in a bowl and macerate for 2 hours. Transfer to a blender and make a purée. Pour purée into a plastic bottle.



Berries QS raspberries QS blueberries QS blackberries QS Valrhona Absolu cristal neutral glaze Mix all ingredients in a bowl. Assembly Spread Strawberry Soup on top of the Panna Cotta. Cover with Berries.



94



95



White Chocolate-Rosewater Ganache and Raspberry Sorbet



96



plated desserts



97



plated desserts



White Chocolate-Rosewater Ganache and Raspberry Sorbet YiElds 15



White Chocolate-Rosewater Whipped Ganache



Raspberry Sorbet



436 g heavy cream / double cream (250g should be chilled) 1 vanilla bean 20 g invert sugar 20 g glucose 130 g white chocolate, melted 20 g rosewater



20 g glucose syrup 3 g sorbet stabilizer 75 g granulated sugar (US) Juice of 1 lemon 168 g water 490 g raspberry purée



1. 2. 3. 4. 5. 6.



1. 2. 3.



Split and open vanilla pod, and then scrape out the seeds. In a medium size pot, bring 186 g cream, vanilla bean and scraped seeds, invert sugar and glucose to a boil. Create an emulsion, adding melted white chocolate. Add remaining 250 g of cold cream and rosewater. Mix well using a hand blender. Put mixture into the refrigerator for 6 hours to allow it to crystallize. Whip cold ganache to a medium peak. Transfer to a pastry bag with a round pastry tip.



Raspberry Foam



Extra Garnishing Fresh raspberries and edible flowers Assembly



336 g raspberry purée 54 g granulated sugar (US) 7 g Versawhip 3 g xanthan gum 1. 2.



In a medium-size pot, whisk to combine the glucose, stabilizer, sugar, lemon juice and water. Bring mixture to a boil, remove from the heat and stir in the purée. Cover and refrigerate until cool, before processing in an ice cream machine.



In a bowl of a stand mixer, fitted with a whisk attachment, place all of the ingredients and whip until light and fluffy. Transfer to a pastry bag with a round pastry tip.



1. 2. 3. 4. 5.



Pipe White Chocolate-Rosewater Whipped Ganache onto the plate. Place a piece of Pistachio Sponge Cake next to the ganache. Sprinkle White Chocolate Snow on top of the Ganache. Pipe a few dots of the Raspberry Gel. Place two fresh raspberries and a quenelle of Raspberry Sorbet. Decorate with Raspberry Gel and flowers.



Pistachio Sponge Cake 160 g pistachio paste 250 g egg whites 160 g egg yolks 160 g granulated sugar (US) 40 g all-purpose flour / plain flour 1. 2. 3.



Process all of the ingredients in a blender until smooth. Strain and transfer to a siphon. Process with 2 chargers and refrigerate for at least 2 hours. Fill a disposable plastic cup halfway with the foamy batter, and microwave for 40 seconds to cook. Reserve at room temperature.



White Chocolate Snow 84 g tapioca maltodextrin 112 g white chocolate, melted 1. 2.



Combine both ingredients in a food processor. Process, occasionally scraping all sides well with a rubber spatula until crumbly



Raspberry Gel 200 g raspberry purée 30 g granulated sugar (US) 2 g agar agar 1. 2. 3.



In a small pot, bring all the ingredients to a boil. Allow to cool and refrigerate for at least 4 hours. Blend until smooth before using.



98



99



Brownie with Caramel Ice Cream



100



plated desserts



101



Brownie with Caramel Ice Cream



plated desserts YiElds 24



Salted Caramel Ice Cream



Fudge Sauce



850 g whole milk / full fat milk 315 g granulated sugar (US) 285 g egg yolks 7 g sea salt 225 g heavy cream / double cream



280 g water 70 g cocoa powder 224 g corn syrup 322 g granulated sugar (US) 224 g Valrhona Guanaja dark chocolate, 70% 224 g butter 3 g vanilla extract 2 g salt



1. 2. 3. 4.



In a sauce pot, make a dry caramel with 235 g sugar (medium-light golden), then deglaze with milk. In a bowl, mix egg yolks with 80 g of sugar. Add the hot caramel mixture and temper yolks, and return to the sauce pot. Cook to anglaise (82ºC / 180ºF). Strain, and then add sea salt and heavy cream. Using a blender, emulsify completely. Place the bowl in an ice bath. When cool, pour mixture into an ice cream maker and process according to manufacturer instructions. Keep frozen until service.



1. 2.



In a saucepot, bring water, cocoa powder, corn syrup and sugar to a boil, then add chocolate and butter. Bring to a simmer and remove from the heat. Add vanilla extract and salt, then allow to cool, strain through chinois and reserve.



Shortbread Crumbs



Brownie



260g all-purpose flour / plain flour 110 g confectioner’s sugar / icing sugar 1 pinch of salt 180 g butter, cubed, cold 1 drop of vanilla extract



500 g butter 750 g sugar 8 whole eggs 240 g all-purpose flour / plain flour 100 g cocoa powder



Preheat the oven to 150ºC / 302ºF. In a bowl of a stand mixer with a paddle attachment, combine all dry ingredients, mixing at a low speed. Add butter and vanilla mixing at low speed until smooth. Press onto half sheet trays and bake for 12-15 minutes, until golden. Allow to cool completely. Blend until achieving a fine crumble.



1. 2. 3. 4.



Candied Peanuts



1. 2. 3.



175 g peanuts 65 g granulated sugar (US) 20 g corn syrup 50 g water 30 g butter 1. 2. 3. 4.



Preheat the oven to 162ºC / 324ºF. Using an electric blender mixer, with paddle attached, at a low speed, cream butter and sugar until smooth and fluffy. Add eggs and mix at a medium speed. Add dry ingredients and vanilla extract. Bake for 20-25 minutes. Allow to cool. Cut into rectangular pieces of 4 cm width.



Assembly



4.



Place one piece of Brownie on one side of the plate. Place Candied Peanuts and Popcorn around the Brownie. Place some Shortbread Crumbs and a quenelle of Salted Caramel Ice Cream on top of the Brownie and dust with some Shortbread Crumbs and gold flakes (optional). Decorate the plate with the Fudge Sauce.



Toast peanuts in the oven at 155ºC / 311ºF until golden. In a pot, bring sugar, corn syrup and water to a boil. Add butter and cook to a medium-light caramel, then stir in peanuts. Spread the mixture on silpat to cool. Chop dry candied peanuts into small pieces and reserve in an airtight container.



Candied Popcorn ½ liter popcorn, popped (by volume) 100 g granulated sugar (US) 120g water 50 g corn syrup 55 g butter 1. 2. 3.



In a pot, bring sugar, corn syrup and water to a boil. Add butter and cook to a medium light caramel, then stir in the popcorn. Cool caramel popcorn on silpat then break into small pieces (the size of a peanut), and reserve in an airtight container.



102



103



Chocolate Napoleon with Hazelnut Ice Cream



104



plated desserts



105



plated desserts



Chocolate Napoleon with Hazelnut Ice Cream



YiElds 15



Quick Puff Pastry



Hazelnut Ice Cream



600 g all-purpose flour / plain flour 600 g unsalted butter, cold and cut into cubes 6 g salt 280 g ice cold water



350 g whole milk / full fat milk 19 g milk powder 47 g glucose powder 56 g hazelnut paste 102 g heavy cream / double cream 2 g ice cream stabilizer 93 g granulated sugar (US) 47 g yolks



1.



2.



Prepare the dough: a. In a small bowl, combine water and salt and stir well to dissolve salt completely. b. Place flour in the bowl of a food processor, fitted with a metal blade. Add 140 g of the butter and pulse repeatedly to mix in finely. c. Add the remaining butter and pulse 2 or 3 times, to mix all of the butter with the flour mixture. d. Mix the salt and water. Add the salted water to the flour mixture and pulse 2 or 3 times again. e. Invert the dough to a floured work surface. Lightly flour the dough and stretch the dough into a rough rectangle. Gently roll the dough, making sure there is always enough flour between the work surface and the dough to prevent it from sticking, until it forms a rectangle. f. Fold one of the long edges over the middle section, and then fold over the bottom edge (like a croissant) to make three equal layers. g. Roll the dough up jellyroll-style from one of the short edges. h. Use the palm of your hand (dusted with flour) to flatten the rolled-up dough into a rectangular shape - about one inch (2.5 cm) thick. j. Wrap the dough in plastic film / cling film, and refrigerate for at least 2 hours, or until firm. Bake the puff pastry: a. Preheat the oven to 190ºC / 375ºF. b. Roll the pastry dough to 1.5 mm thick and poke all over with a fork. c. On a sheet pan, lined with parchment paper, place the pastry, then gently place another piece of parchment paper on top and cover with a flat tray. d. Bake the pastry for 15 minutes with the tray cover. Remove the extra tray and parchment paper, identify the smoothest side of the pastry and dust that side liberally with icing sugar. e. Replace in the very hot oven and allow the icing sugar to caramelize for a few minutes until golden. f. Once removed from the oven, allow the cooked pastry to cool a little before cutting it into rustic pieces. Store in an airtight container.



196 g diced mango 28 g granulated sugar (US) 14 g cider vinegar



In a medium saucepan, bring the heavy cream, milk, milk powder, sugar, glucose, stabilizer and hazelnut paste to a boil. In a medium size bowl, mix the sugar and egg yolks. Temper the hot mixture with the yolks. Slowly add the egg yolks to the saucepan. Stir until slightly thickened at 82ºC / 180ºF. Strain the mixture through a fine chinoise into a clean bowl. Place the bowl into an ice bath. When cool, pour the mixture into an ice cream maker and process according to manufacturer instructions. Keep frozen until service.



Guanaja Chocolate Mousse 8 g silver gelatin sheets 224 g whole milk / full fat milk 336 g Valrhona Guanaja, 70%, partially melted 448 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the milk to a boil. Add gelatin and stir to dissolve. Place the chocolate in a bowl. Slowly pour the hot milk over the chocolate and whisk until smooth. When the mixture reaches 30ºC / 86ºF, fold in the whipped cream. Keep in a container in the refrigerator. When the mousse is set, beat in a mixer, with paddle attached, at low speed. Pour the mousse into a pastry bag with a round pastry tip.



Assembly 1. 2. 3. 4.



Mango Compote



1. 2.



1. 2. 3. 4. 5.



Pipe the Guanaja Chocolate Mousse on the left side of the plate. Place on top of the Mousse five to six pieces of rustic Puff Pastry. Spread the Mango Compote on the center of the plate and place a few discs of Mango Gelée on the Compote. Finish with a quenelle of the Hazelnut Ice Cream.



Combine all of the ingredients in a saucepot and cook over a low heat for approximately 10 minutes or until it forms a soft compote. Remove from the heat and allow to cool.



Mango Gelée 10 g silver gelatin sheets 392 g mango fruit purée 84 g granulated sugar (US) 42 g water (for the purée mixture) 1. 2. 3.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the purée, sugar and water to a boil. Stir in the gelatin to dissolve. Pour into a ½ sheet tray, lined with plastic film. Refrigerate until ready to use. Cut into a small round shape.



106



107



Ivoire White Chocolate ‘No-Bake’ Cheesecake



108



plated desserts



109



plated desserts



Ivoire White Chocolate ‘No-Bake’ Cheesecake YiElds 24



Ivoire White Chocolate ‘No-Bake’ Cheesecake



Extra Garnishing



454 g cream cheese 112 g granulated sugar (US) 1 vanilla pod / bean 168 g Valrhona Ivoire white chocolate, 35%, melted 228 g heavy cream / double cream



Mixed berries, fresh herbs and edible flowers



1. 2. 3. 4. 5.



Assembly



Split and open vanilla pod, and then scrape seeds out. (Tip: You can save the left-over scraped pod to make vanilla sugar!). In a stand mixer, fitted with a paddle attached, make a cream with cream cheese, sugar and vanilla seeds, beating mixture until creamy. Pour melted white chocolate into cream cheese mixture, and keep mixing until smooth. In a separate bowl, whip cream until at a medium peak, and fold into cream cheese mixture. Pour into a pastry bag with a round pastry tip.



1. 2. 3. 4.



Pipe White Chocolate ‘No-Bake’ Cheesecake in a long strip onto the plate. Pipe a few dots of Raspberry Foam. Place berries and herbs on top of the Cheesecake. Pipe a few dots of Raspberry Gel next to the berries. Decorate with Strawberry Meringue, Raspberry Jelly and edible flowers.



Raspberry Jelly 10 g silver gelatin sheets 392 g raspberry purée 84 g granulated sugar (US) 42 g water (for the syrup) 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature. Pour jelly into a ¼ sheet pan, lined with cling film, and allow to set in the refrigerator for 6 hours. Cut the cold jelly into a round shape.



Dehydrated Strawberry Meringue 12 g albumin powder 110 g strawberry purée 110 g granulated sugar (US) 15 g freeze-dried raspberry, crushed 1. 2. 3.



In a stand mixer with a whisk attachment, combine all ingredients and whip them until fluffy. Pipe into a long strip onto prepared baking sheets. Dust with freeze-dried raspberry. Allow to dehydrate at 70°C / 158°F for 24 hours.



Raspberry Foam 336 g raspberry purée 7 g Versawhip 3 g xantham gum 54 g granulated sugar (US) In a stand mixer with a whisk attachment, combine all ingredients and whip them at high speed until fluffy. Put the mixture into a pastry bag. Raspberry Gel 500 g raspberry purée 5 g agar agar 112 g granulated sugar (US) 1. 2. 3.



In a small pot, bring purée, agar agar and sugar to a boil. Allow to cool and refrigerate. The Gel must be cold before the next step. In a blender at a high speed, process the Gel until creamy.



110



111



White Chocolate Crème Brûlée



112



plated desserts



113



White Chocolate Crème Brûlée



plated desserts YiElds 24



Crème Brûlée 793 g heavy cream / double cream 252 g whole milk / full fat milk 1 stick of cinnamon Peel of half orange 1 vanilla bean / pod 16 large egg yolks 350 g granulated sugar (US) 250 g white chocolate 1. 2. 3. 4. 5. 6.



Preheat a combi steam oven to 100°C / 212°F, at a high fan modus. Split and open the vanilla pod, and then scrape the seeds out, retaining both seed and pod. In a medium size pot, bring cream, milk, cinnamon, orange peel, and both vanilla pod and scraped seeds to a simmer. In a medium size bowl, whisk yolks and sugar and pour in hot liquid to temper. Cook mixture at a low heat until 82°C / 180°F. Place white chocolate in a medium size bowl. Strain hot mixture over white chocolate and pour into a 24 ring mold (the ring mold should be covered at the top and lined at the bottom with acetate film). Bake for 35-45 minutes.



Mandarin Gel 510 g mandarin purée 5 g agar agar 85 g granulated sugar (US) + extra for the burnt caramel 1. 2. 3.



In a small pot, bring all ingredients to a boil. Allow to cool and refrigerate for at least 4 hours. Blend until smooth before using.



Extra Garnish Assorted fresh berries and edible flowers Assembly 1. 2. 3.



Add 1 tablespoon of sugar on the top of the Crème Brûlée molds and place the molds in the middle of a flat plate. With the help of a blowtorch, burn sugar into a caramel. On the left and right side of the plate, pipe dots of Mandarin Gel. Decorate with fresh berries and flowers.



114



115



Verrines



116



117



Almond Mousse, Peach and Caramelia



118



verrines



119



Almond Mousse, Peach and Caramelia



verrines



YiElds 15 (112 g glass)



Crunchy Ivoire White Chocolate Apricot



Extra Garnish



75 g Eclat D’or wafer crumbs 30 g Dried apricot, diced 100 g Valrhona Ivoire white chocolate, 35%, melted 75 g unsalted butter, melted



Fresh apricot slices Edible gold leaf



1. 2.



Assembly



In a medium size bowl, combine Eclat D’or, apricot, chocolate and butter. Place mixture on a baking mat and reserve in the refrigerator.



Peach Compote 4.5 g silver gelatin sheet 250 g peach, diced (fresh) 25 g granulated sugar (US) 1 vanilla bean, split and scraped 80 g apricot purée 1. 2. 3.



1. 2. 3. 4. 5.



Pour 25 g of Almond Praliné Mousse into each glass. Freeze (make sure the it is a freeze-proof glass). Add Crunchy Ivoire White Chocolate Apricot to the of top the Mousse. Add 20 g of Peach Compote to the top. Pipe the Caramélia Whipped Ganache inside the glass. Decorate the glass with Caramélia Chocolate Garnish, a slice of fresh apricot, milk chocolate garnish, and gold leaf.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, combine peach, sugar, vanilla and purée. Cook for a few minutes and add soaked gelatin. Set aside until cool.



Caramélia Whipped Ganache 56 g heavy cream / double cream 6 g invert sugar 6 g glucose 78 g Valrhona Caramélia milk chocolate caramel, 36% 130 g heavy cream / double cream, cold 1. 2. 3.



In a medium size pot, bring cream to a boil with glucose and invert sugar. Gradually pour over chocolate and emulsify with a hand blender. Add cold cream. Allow to set in the refrigerator for 12 hours. Whip before using.



Caramélia Chocolate Garnish Valrhona Caramélia milk chocolate caramel, 36% 1. 2. 3. 4.



Brush an acetate sheet with oil to coat. Temper chocolate, pour Caramélia chocolate into the center of an acetate sheet and lay a second sheet over it. Use a rolling pin to spread chocolate to the edge of the acetate. As soon as chocolate starts to set, mark a triangle shape using a cutter. Set aside until hardened.



Almond Praliné Mousse 7.5 g silver gelatin sheet 147 g whole milk / full fat milk 98 g Valrhona almond praliné, 70% 42 g granulated sugar (US) 189 g heavy cream / double cream (whip to soft peak) 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Place milk, almond praliné and sugar into a large pot. Bring to a boil and add the drained gelatin. Strain hot mixture and allow to cool to 35°C / 95°F. Fold the whipped cream into almond mixture.



120



121



Carrot Cake Verrine



122



verrines



123



Carrot Cake Verrine



verrines YiElds 15 (112 g glass)



Carrot Cream



Chocolate Garnish



2.5 g silver gelatin sheet 175 g heavy cream / double cream 85 g carrots, peeled and chopped into small cubes 42 g granulated sugar (US) 3 g cinnamon powder 70 g Valrhona Ivoire white chocolate, 35%



Valrhona Dulcey blond, 32%, tempered



1. 2. 3.



1. 2.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook cream, carrots, sugar and cinnamon until carrots are soft. Stir in gelatin and white chocolate to dissolve and purée with a blender until smooth.



Extra Garnish Valrhona Opalys white chocolate crunchy pearls, 33% Edible flowers



Carrot Jelly 5g silver gelatin sheets 200 g carrot juice 45 g granulated sugar (US) 1. 2.



3.



Spread chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto the surface of the chocolate. Before the chocolate sets, press a rectangular cutter firmly on top of the acetate to create individual retangles sealed within the two sheets of acetate. Place the acetate with chocolate garnish between two flat trays. Allow to set before removing the rectangles from the acetate.



Assembly



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring juice and sugar to a boil. Stir in gelatin to dissolve. Keep at room temperature until the carrot cream sets.



1. 2. 3. 4.



Fill 2/3 of the glass with Carrot Cream. Allow to set in the refrigerator for 1 hour. Immediately, pour Carrot Jelly on top of Cream, and allow to set in the refrigerator. Pour Valrhona pearls on top of Carrot Jelly and pipe Mascarpone Cream. Decorate with two pieces of Carrot Cake, Dulcey Chocolate Garnish and an edible flower.



Mascarpone Cream 50 g heavy cream / double cream 125 g mascarpone cheese 35 g granulated sugar (US) 1. 2.



Slightly whip heavy cream, mascarpone and sugar until smooth. Place cream in the refrigerator until using.



Carrot Cake 182 g granulated sugar (US) 126 g all-purpose flour / plain flour Pinch of salt 3 g baking soda 1 g baking powder 1 g ginger powder 4 g cinnamon powder 42 g canola oil 27 g orange juice, freshly squeezed 2 large eggs 224 g carrots, shredded 1. 2. 3. 4.



Preheat convection oven to 162°C / 325°F. In a large bowl, sift sugar, flour, salt, baking soda, baking powder, ginger and cinnamon together. Mix in oil, orange juice, and eggs. Fold in shredded carrots. Pour batter into a half sheet pan, lined with baking paper and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely. Cut the cake into cube shapes. Reserve.



124



125



Chocolate Cheesecake, Hazelnut and Cocoa Nib Mousse



126



verrines



127



verrines



Chocolate Cheesecake, Hazelnut and Cocoa Nib Mousse YiElds 15 (112 g glass)



Manjari Chocolate Cheesecake



Cocoa Nib Mousse



6.5 g silver gelatin sheet 125 g whole milk / full fat milk 80 g heavy cream / double cream 55 g yolks 45 g granulated sugar (US) 90 g Valrhona Manjari dark chocolate, 64 % 140 g mascarpone 125 g heavy cream / double cream, whipped to soft peaks



8 g silver silver gelatin sheets 80 g cocoa nibs 180 g whole milk / full fat milk 150 g heavy cream / double cream 70 g yolks 70 g granulated sugar (US) 150 g heavy cream / double cream, whipped to soft peaks



1. 2. 3. 4. 5. 6. 7. 8.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring milk and cream to a boil. In a medium heatproof bowl, whisk egg yolks with sugar. Gradually whisk in hot cream mixture. Return mixture to the saucepan and cook over a low heat, whisking constantly, until thickened (about 4 minutes). Take the pot off the heat and whisk in gelatin until melted. Place chocolate into a bowl, pour hot mixture over the chocolate, mixing well. Add mascarpone and mix until you achieve a homogeneous mixture. Allow to cool to 35°C / 95°F. Fold in whipped cream gently. Pour 35 g into each glass. Freeze.



Hazelnut Cake 286 g hazelnut flour / ground haselnuts 225 g granulated sugar (US) 422 g eggs 113 g butter, melted 90 g egg whites 56 g granulated sugar (US) 1. 2. 3. 4.



1. 2. 3. 4. 5. 6. 7.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring cocoa nibs, milk and 150 g cream to a boil. In a medium heatproof bowl, whisk egg yolks and sugar. Gradually whisk in cocoa nib hot mix. Return the mixture to the saucepan and cook over a low heat, whisking constantly, until thickened, 82°C / 180°F. Take the pot off the heat, whisk in gelatin until melted. Strain. Pour the mixture into a clean bowl, allow to cool, and refrigerate until chilled. Fold whipped cream into the chilled cocoa nib mixture.



Assembly 1. 2. 3.



Place a cube of Hazelnut Cake on top of the Manjari Chocolate Cheesecake. Freeze. Pour Cocoa Nib Mousse onto the top of the Cake. Decorate the glass with a cube of Hazelnut Cake, dusted with gold powder (optional) and Chocolate Garnish.



In a food processor or blender, combine hazelnut flour, sugar and eggs. Once combined, add butter. Whip egg white with sugar until a medium peak. Combine the two mixtures. ½ tray lined with parchment paper. Bake at 162°C / 325°F for 20 minutes. Allow to cool and cut the cake into cubes.



Chocolate Garnish Manjari dark chocolate, 64%, tempered. 1. 2. 3.



Spread the tempered dark chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto the surface of the chocolate. Before the chocolate sets, press a rectangular cutter firmly on top of the acetate to create individual rectangles sealed within the two sheets of acetate. Place the acetate with the chocolate garnishes between two flat trays. Allow to set.



128



129



Ivoire white chocolate and raspberry



130



verrines



131



Ivoire white chocolate and raspberry



verrines



YiElds 15 (112 g glass)



Ivoire White Chocolate Mousse 6 g silver gelatin sheets 200 g whole milk / full fat milk 210 g Valrhona Ivoire white chocolate, 35%, 120 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk to a boil. Add gelatin and stir to dissolve. Place chocolate into a medium size bowl. Slowly pour hot mixture over chocolate and whisk until smooth. When mixture cools to 35ºC / 95ºF, fold in whipped cream. Fill all of the glasses with Ivoire White Chocolate Mousse and freeze.



Raspberry Jelly 5 g silver gelatin sheets 196 g raspberry purée 42 g granulated sugar (US) 21 g water (for the syrup) 1. 2.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature.



Extra Garnish Valrhona Ivoire white chocolate pearls Fresh raspberries glazed with Valrhona Absolu neutral glaze Assembly 1. 2.



Pour Raspberry Jelly onto the top of the Ivoire White Chocolate Mousse and allow to set in the refrigerator for a few hours. Decorate the verrines with Valrhona Ivoire white chocolate pearls and fresh raspberries glazed with neutral glaze.



132



133



Ivoire Cremeux with Berries



134



verrines



135



Ivoire Cremeux with Berries



verrines YiElds 12 (112 g glass)



Ivoire White Chocolate Cremeux 3g silver gelatin sheet 237 g whole milk / full fat milk 237 g heavy cream / double cream 105 g egg yolks 50 g granulated sugar (US) 300 g Valrhona Ivoire white chocolate, 35% 1. 2. 3. 4. 5. 6.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring milk and cream to a boil. In a small bowl, whisk to combine egg yolks and sugar, and slowly add hot liquid to temper. Return mixture to pot and cook to 82°C / 180°F. Stir in gelatin to dissolve. Place chocolate into a bowl and strain hot mixture over chocolate. Whisk to emulsify. Allow to cool to room temperature. Fill 1/3 of each glass with Ivoire White Chocolate Cremeux. Reserve in the refrigerator until set.



Opalys Strawberry Whipped Ganache See recipe page 154 Blueberry Jelly 5 g silver gelatin sheets 196 g blueberry purée 42 g granulated sugar (US) 24 g water (for the syrup) 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature. Pour it over the Ivoire White Chocolate Cremeux and refrigerate until set.



Berries Cremeux 3 g silver gelatin sheet 90 g strawberry purée 90 g raspberry purée 20 g blueberry purée 70 g whole eggs 55 g egg yolks 55 g granulated sugar (US) 70 g unsalted butter, room temperature 1. 2. 3. 4. 5. 6.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring the three purées to a boil. In a small bowl, whisk to combine eggs, egg yolks and sugar and slowly add hot purée mixture to temper. Cook mixture to 82°C / 180°F. Stir in gelatin and mix well. Once the mixture has cooled to 35°C / 95°F, add butter and make an emulsion using a hand blender. Allow to cool to room temperature. Pour over the jelly and refrigerate until set.



Extra Garnish Fresh berries Assembly 1. Garnish verrine with fresh berries. 2. Pipe Opalys Strawberry Whipped Ganache and fill a pipette with Strawberry Purée and Strawberry Foam (recipe page 80).



136



137



Mango Compote with Almond-Praliné Mousse



138



verrines



139



verrines



Mango Compote with Almond-Praliné Mousse YiElds 15 (112 g glass)



Mango Compote



Assembly



4.5 g silver gelatin sheet 250 g diced mango 25 gr granulated sugar (US) 100 gr mango purée



1. 2. 3.



1. 2. 3.



Top the glasses with chilled Mango Compote with Almond Hazelnut Praliné Mousse. Pipe Mango Cremeux on top of the Mousse. Decorate with some extra Mango Compote. Place Dulcey Chocolate Garnish on top, and add dots of Mango Gel on the top of the Dulcey disc.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small size pot, combine mango, sugar and purée. Cook for a few minutes and add gelatin. Pour Mango Compote in 1/3 of the glasses. Allow to set in the refrigerator. Reserve the left over compote for garnishing.



Almond Hazelnut Praliné Mousse 4 g silver gelatin sheet 225 g heavy cream / double cream 265 g Valrhona almond hazelnut praliné, 50% 325 g heavy cream / double cream, whipped 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring 225 g cream to a boil. Stir in gelatin to dissolve. Place praliné in a medium size bowl. Pour hot cream mixture over praliné and make an emulsion with a hand blender. When mixture reaches 30°C / 86°F, gently fold in whipped cream.



Mango Cremeux 8 g gelatin sheets 255 g mango purée 100 g whole eggs 85 g granulated sugar (US) 28 g unsalted butter, softened 1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, heat mango purée. In a medium size heatproof bowl, whisk to combine eggs and sugar and pour mixture into the hot mango purée to temper. Bring water in a pot to a simmer. Place heatproof bowl over the pot of simmering water and cook, stirring constantly to 82°C / 180°F . Add gelatin. Chill over an ice bath to 50°C / 122°F before adding butter and processing with a hand blender until smooth. Reserve in the refrigerator.



Mango Gel 200 g mango purée 30 g granulated sugar (US) 2 g agar agar 1. 2. 3.



In a small pot, bring all ingredients to a boil. Allow mixture to cool and refrigerate for 4 hours or until set. Using an electric blender, blend Gel until smooth. Place mixture in a pastry bag with a small round tip.



Dulcey Chocolate Garnish Valrhona Dulcey blond, 32% 1. 2. 3.



Brush an acetate sheet with oil to coat. Temper Dulcey chocolate, pour into the center of the acetate sheet, and lay a second acetate sheet over it. Use a rolling pin to spread chocolate to the edge of the acetate. As soon as chocolate starts to set, mark circular shapes using a round cutter. Set aside until hardened.



140



141



Opalys-Olive Oil Panna Cotta with Citrus Jam



142



verrines



143



verrines



Opalys-Olive Oil Panna Cotta with Citrus Jam YiElds 15 (112 g glass)



Opalys Olive Oil Panna Cotta



Bahibe Milk Chocolate Whipped Ganache



1.5 g silver gelatin sheets 145 g heavy cream / double cream 25 g granulated sugar (US) 90 g Valrhona Opalys white chocolate, 33% 50 g olive oil



80 g heavy cream / double cream 7 g invert sugar 7 g glucose 130 g Valrhona Bahibe milk chocolate, 46% 225 g heavy cream / double cream, cold



1. 2. 3. 4.



1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring heavy cream and sugar to a boil. Add gelatin and stir to dissolve. Place chocolate into a medium size bowl. Pour hot cream mixture over chocolate and whisk until smooth. Add olive oil and mix. Pour 30 g of Panna Cotta into each glass, and freeze.



In a small pot, bring 80 g cream, glucose and invert sugar to a boil. Place chocolate into a bowl. Gradually pour hot cream mixture over milk chocolate, and emulsify with a hand blender. Add the cold cream, mixing well. Allow to set in the refrigerator for 12 hours. Whip to a medium peak and reserve.



Olive Oil Jelly



Dark Chocolate Garnish



6 g silver gelatin sheet 50 g water (for the syrup) 40 g granulated sugar (US) 13 g invert sugar 50 g isomalt 100g olive oil



Valrhona Guanaja dark chocolate, 70%



1. 2. 3.



1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Heat water, sugar, invert sugar and isomalt to 90°C / 194°F, stirring continuously until all has dissolved. Add gelatin, stirring well. Mix in olive oil,using a blender. Allow to cool.



Crunchy Pistachio Ivoire 75 g feulleitine flakes 50 g green pistachio, toasted, ground 100 g Valrhona Opalys white chocolate, 33%, melted 60 g unsalted butter, melted 1. 2. 3.



Brush an acetate sheet with oil to coat. Temper chocolate, pour into the center of an acetate sheet and lay a second sheet over it. Use a rolling pin to spread chocolate to the edge of the acetate. As soon as chocolate starts to set, mark round shapes using a round cutter and place in a baguette mould to curve. Set aside until hardened



Assembly 1. 2. 3. 4. 5.



Pour Olive Oil Jelly on top of Opalys Olive Oil Panna Cotta. Freeze. Pour 20 g of Crunchy Pistachio Ivoire on top of Jelly and freeze. Pour Citrus Jam on top of Crunchy Pistachio Ivoire and freeze. Pipe Bahibe Milk Chocolate Whipped Ganache on top Citrus Jam. Garnish each verrine with one Dark Chocolate Garnish.



In a medium size bowl, combine Eclat D’or and pistachio with chocolate and butter. Place on a baking mat and reserve in the refrigerator. Brake into rustic pieces.



Citrus Jam 3 oranges, peeled 1 lemon, peeled 1 grapefruit, peeled 28 g honey 28 g granulated sugar (US) 8 g pectin NH 1. 2. 3. 4. 5.



Segment citrus fruit and coarsely chop segments. Place in a bowl. Squeeze membranes from skins and place all of juice in a small saucepan. Add honey and warm gently. In a bowl, mix together sugar and pectin. Add hot juice to dry ingredients. Return the mixture to the saucepan and bring to a boil. Pour hot liquid over chopped citrus segments and and allow to cool.



144



145



Otucan Chocolate Cremeux, Coconut and Raspberry



146



verrines



147



verrines



Otucan Chocolate Cremeux, Coconut and Raspberry YiElds 15 (112 g glass)



Otucan Chocolate Cremeux



Raspberry Gel



250 g heavy cream / double cream 250 g whole milk / full fat milk 100 g yolk 50 g granulated sugar (US) 245 g Valrhona Otucan dark chocolate, 69% , partially melted



500 g raspberry purée 5 g agar agar 112 g granulated sugar (US)



1. 2. 3.



Cook Crème Anglaise to 82°C / 180°F. Place chocolate in a medium size bowl. Strain hot cream through a fine sieve over chocolate to obtain a smooth, shiny texture, with the help of a rubber spatula. Using a hand blender, process emulsion to perfect the Cremeux. Reserve at room temperature.



Coconut Whipped Panna Cotta



In a small pot, bring purée, agar agar and sugar to a boil. Allow to cool. Refrigerate until cool, before processing in a Vitamix blender until creamy.



Chocolate Garnish Valrhona Manjari dark chocolate, 64% Valrona Dulcey blond chocolate, 32% 1.



5 g silver gelatin sheet 100 g coconut purée 25 g granulated sugar (US) 175 g Valrhona Ivoire white chocolate, 35% 200 g heavy cream / double cream 28 g Malibu rum 1. 2. 3. 4.



1. 2.



2. 3.



Spread tempered dark chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto the surface of the chocolate. Repeat the process, using dulcey chocolate. Before chocolate sets, press a round cutter firmly on top of the acetate to create individual shapes sealed within the two sheets of acetate. Place the acetate sheets with chocolate between two flat trays.



Assembly



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring coconut purée and sugar to a boil. Add gelatin and stir to dissolve. Place chocolate in a medium size bowl. Pour the hot mixture over chocolate and whisk until smooth. Add cream and Malibu rum and process with a hand blender to emulsify. Reserve in the refrigerator.



1. 2. 3. 4.



Fill half of the glass with Otucan Chocolate Cremeux, and freeze (make sure it is a freeze-proof glass). Add a few cubes of the Spice Cake on top of the Cremeux. Pipe Coconut Whipped Panna Cotta, Raspberry Foam and Gel on top of the Cremeux. Decorate with Chocolate Garnish.



Spice Cake 125 g stout beer 56 g canola oil 125 g molasses 1 large egg 7 g baking powder 33 g granulated sugar (US) 33 g dark brown sugar 150 g all-purpose flour / plain flour 2 g allspice (powder) Pinch of salt 1. 2. 3. 4.



Preheat oven to 176ºC / 350ºF. Mix dry and wet ingredients in separate bowls and combine them, whisking until smooth. Pour mixture into a half sheet pan, lined with a nonstick mat. Bake for 15-18 minutes until golden. Allow to cool, cut into small cubes, and keep in an airtight container at room temperature.



Raspberry Foam 336 g raspberry purée 54 g granulated sugar (US) 7 g Versawhip 3 g xanthan Gum Place all of ingredients into the bowl of a stand mixer, fitted with a whisk attachment, and whip until light and fluffy.



148



149



Pear Toffee and Milk Chocolate Mousse



150



verrines



151



Pear Toffee and Milk Chocolate Mousse



verrines



YiElds 15 (112 g glass)



5. 6.



Pear Caramel Jelly 4 g silver gelatin sheets 50 g granulated sugar (US) 1 vanilla bean, split and scraped 200 g pear juice 1 small pear, peeled, halved, cored 1. 2. 3. 4.



Chocolate Garnish Valrhona Manjari Dark chocolate, 64%, tempered



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Slowly heat sugar and vanilla in a small saucepan to reach an amber caramel. Deglaze with pear juice, bring to a boil, stir in gelatin to dissolve and form caramel jelly. Cut the small pear into small dices and place in the caramel jelly . Pour 20 g of the prepared jelly into glasses, and freeze.



Poached Pears



2. 3.



Spread chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto the surface of the chocolate. Before chocolate sets, press a round cutter firmly on top of the acetate to create individual discs, sealed within the two sheets of acetate. Place the acetate with chocolate garnishes between two flat trays.



3 g silver gelatin sheets 100 g heavy cream / double cream 50 g whole milk / full fat milk 40 g egg yolks 25 g granulated sugar (US) 265 g Valrhona Jivara milk chocolate, 40%, chopped 240 g heavy cream / double cream, whipped to medium peaks



Split and open vanilla pod, scrape out seeds, adding both, seeds and pod, to a medium size pot. Combine all ingredients and add to the pot. Bring to a boil, and then reduce to a simmer. Simmer until pears are cooked through, but not mushy. Allow to cool and dice into small cubes. Reserve in the refrigerator.



Honey Creameux 4 g silver gelatin sheets 3 large egg yolks 35 g granulated sugar (US) 65 g honey 250 g heavy cream / double cream Pinch of salt 1. 2. 3. 4. 5. 6. 7.



1.



Jivara Milk Chocolate Mousse



8 baby pears, peeled, halved, cored 150 g apple juice 210 g white wine 112 g water 112 g granulated sugar 1 vanilla bean / vanilla pod 2 star anise 1 cinnamon stick 1. 2. 3.



Once set, scrape the surface of the mold before placing the mold in the refrigerator for 20 minutes before unmolding. Warm a flat tray in the oven to 50°C / 122ºF. Gently touch the half spheres to the hot tray, slightly melt the edge of each half and stick them together.



1. 2. 3. 4. 5. 6.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring 100 g cream and milk to a boil. In a small bowl, whisk to combine egg yolks and sugar and slowly pour in hot liquid to temper. Return mixture to pot and cook to 82°C / 180°F. Stir gelatin into hot custard to dissolve. Place chocolate into a medium size bowl. pour hot mixture over chocolate and process with a hand blender until smooth. Cool to 30°C / 86°F before folding in whipped cream.



Assembly 1. 2. 3.



Place a few cubes of Poached Pears on top of the Pear Caramel Jelly, just around the internal walls of the glass. Pipe Jivara Milk Chocolate Mousse on top of the Pear Caramel Jelly with pear cubes and freeze. Cover the top of the verrine with the Honey Cremeux, and decorate with Chocolate Garnish and a Chocolate Sphere filled with Chocolate Ganache and dusted with golden powder (optional).



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small bowl, whisk egg yolks and sugar until smooth. In a medium size pot, bring honey to a boil and cook to a dark amber color. In a small saucepan, bring heavy cream to a boil and slowly whisk into honey. Whisk honey and cream mixture into egg mixture to temper, and return mixture to the pot. Cook over a medium heat, stirring constantly to reach 82ºC / 180ºF. Remove from the heat, stir in gelatin and salt to dissolve, and refrigerate until cold.



Chocolate Sphere Valrhona Jivara milk chocolate, 40%, tempered 1. 2. 3. 4.



Polish a polycarbonate sphere mold with cotton wool. Fill the mold with milk chocolate and scrape the top surface and sides of the mold. Tap the mold on the table to eliminate air bubbles. Turn the mold upside down over a melting tank or onto a sheet of baking paper, and tap with the handle of the scraper. Once all the excess chocolate has been tapped out, scrape the mold while it is still upside down. Ensure the top surface of the mold is scraped clean. Place the mold face-down onto a sheet of baking paper and allow to sit for 10 minutes at room temperature to set.



152



153



Strawberry and Cream



154



verrines



155



Strawberry and Cream



verrines YiElds 15 (112 g glass)



Ivoire Strawberry Cremeux 8 g silver gelatin sheets 210 g strawberry purée 10 g glucose syrup 364 g Valrhona Ivoire white chocolate, 35%, melted 392 g heavy cream / double cream, cold 1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée and glucose to a simmer. Add gelatin and stir to dissolve. Place chocolate in a bowl. Pour hot mixture over chocolate and whisk until smooth. Add cold cream and process with a hand blender to emulsify. Pour 56 g cremeux into each glass and freeze.



Whipped Opalys Strawberry Ganache 75 g heavy cream / double cream 20 g invert sugar 20 g glucose 126 g Valrhona Opalys white chocolate, 33% 250 g heavy cream / double cream 100 g strawberry purée 1 vanilla bean / pod 1. 2. 3. 4. 5.



Split and open vanilla pod, and then scrape out seeds, adding both seeds and pod to the pot. Add 75 g cream, invert sugar and glucose, bringing to a boil. Place chocolate into a bowl. Add hot mixture to melted chocolate and mix with a hand blender. When the Ganache is finished, add cold cream and strawberry purée and mix with a hand blender. Put the mixture into the refrigerator for 12 hours to allow it to crystallize. Whip the Ganache to medium peaks when ready to decorate.



Dehydrated Coconut Meringue 18 g albumin powder 30 g coconut purée 70 g water 110 g granulated sugar (US) 25g coconut flakes 1. 2. 3.



Combine all of ingredients in a mixer and whip until fully fluffy. Pipe into long twing (sticks) and dots and dust with coconut flakes. Allow to dehydrate at 70°C / 158°F until dry.



Extra Garnish Valrhona Opalys white chocolate crunchy pearls, 33% Assembly 1. 2.



Top each glass of frozen Ivoire Strawberry Cremeux with Valrhona white chocolate crunchy pearls. Pipe whipped Strawberry Ganache and decorate with Coconut Meringue.



156



157



Trio of Valrhona Chocolate Mousse



158



verrines



159



Trio of Valrhona Chocolate Mousse



verrines



YiElds 15 (112 g glass)



Jivara Milk Chocolate Mousse 4 g silver gelatin sheets 56 g whole milk / full fat milk 56 g heavy cream / double cream 15 g granulated sugar (US) 30 g egg yolks 235 g Valrhona Jivara milk chocolate, 40% , melted 196 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook the Crème Anglaise to 82°C / 180°F. Add the gelatin, mixing well. Place the chocolate in a medium size bowl. Pour the hot cream over the chocolate. Mix well and emulsify. When the chocolate cream reaches 35°C / 95°F, fold in the whipped cream.



Ivoire White Chocolate Mousse 7 g silver gelatin sheets 200 g whole milk / full fat milk 200 g Valrhona Ivoire white chocolate, 35% 130 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk to a boil and stir in drained gelatin. Place chocolate in a medium size bowl and gradually pour in hot milk over chocolate. Stir with a whisk until smooth. When the temperature of the ganache reaches about 35°C / 95°F , fold in the whipped cream. Reserve in the refrigerator.



Manjari Chocolate Mousse 4 g gelatin sheets 125 g whole milk / full fat milk 160 g Valrhona Manjari dark chocolate, 64%, chopped 260 g heavy cream / double cream 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk to a boil. Remove from the heat and stir in gelatin to dissolve. Place chocolate in a medium size bowl. Using a whisk, pour hot liquid over chocolate and whisk until smooth. Cool to 30ºC / 86ºF before folding in whipped cream.



Extra Garnish Valrhona Dulcey crunchy pearls, 32% Assembly 1. 2. 3.



Fill 1/3 of the glasses with Jivara Milk Chocolate Mousse. Allow to set in the refrigerator for 30 minutes. Immediately, layer Ivoire White Chocolate Mousse on the top of Jivara Milk Chocolate Mousse. Allow to set in the refrigerator for 30 minutes. Immediately layer Manjari Chocolate Mousse over Ivoire White Chocolate Mousse. Place in the refrigerator . Place Dulcey crunchy pearls on top of Manjari Chocolate Mousse.



160



161



Petit Gateaux



162



163



Bahibe



Petit Gateaux



164



165



Bahibe



Petit Gateaux YiElds 18 (8 x 5 cm or 3 x 2 in siliconE mold)



Hazelnut Cake



Glaze



286 g hazelnut flour or ground hazelnut 281 g granulated sugar (US) 422 g eggs 112 g butter, melted 90 g egg whites



22.5 g silver gelatin sheet 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Bahibe milk chocolate, 46% 160 g condensed milk 90 g Valrhona absolu neutral glaze



1. 2. 3. 4.



In a mixer with a paddle attached, combine hazelnut flour, 225 g sugar and eggs. Once combined, add the melted butter. Whip the egg white with 56 g sugar to stiff peaks. Combine the two mixtures, and bake at 180°C / 356°F for 20 minutes in a sheet pan, lined with a silicone mat. Allow to cool and cut into 5 cm wide pieces. Reserve in the refrigerator.



Bahibe Milk Chocolate Mousse 11 g silver gelatin sheets 125 g heavy cream / double cream 125 g whole milk / full fat milk 350 g Bahibe milk chocolate, 46% 475 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4. 5.



1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the water, sugar and glucose to a boil 103°C / 217°F and stir in the drained gelatin. Place the chocolate into a medium size bowl. Pour the hot mixture onto the chocolate and emulsify. Add the condensed milk and neutral glaze, stirring well. To finalise, mix with a hand blender until smooth. The glaze will be ready when it reaches 35°C / 95°F.



Assembly



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the cream and milk to a boil and add the gelatin. Place the chocolate inside a medium size bowl and pour about 1/3 of the hot mixture onto the chocolate. Whisk to obtain a smooth, glossy and elastic texture. Add the remaining hot mixture, taking care to preserve the same smooth, glossy and elastic texture. When the chocolate mixture reaches 30°C / 86°F, fold in the whipped cream.



1. 2. 3. 4.



Pipe the prepared Bahibe Milk Chocolate Mousse halfway into the mold. Insert frozen Tropical Fruit Jelly and cover with additional Mousse. Finish with a disc of Hazelnut Cake and freeze. Once frozen, place on a wire cake grid and glaze when the Glaze reaches 35°C / 95°F. Decorate with chocolate discs, gold leaf and Tropical Fruit Jelly retangular blocks.



Tropical Fruit Jelly 10 g silver gelatin sheets 100 g mango purée 100 g passion fruit purée 84 g granulated sugar (US) 42 g water 100 g pineapple juice 92 g lime juice 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature. Pour over a ¼ sheet pan lined with cling film, reserving enough jelly mixture for a small square mold (for the final deco). Freeze both until they set. Cut the inserts into rectangular shapes [4 cm (1.5”) wide]. Cut the deco jelly into retangular blocks. Reserve them in a freezer.



Chocolate Decoration 300 g dark chocolate 300 g Valrhona Dulcey blond, 32% 1. 2. 3.



Temper dark chocolate and Dulcey (separately) and spread thinly between 2 acetate sheets, placing combined sheets over a rolling pin. Allow the chocolate to crystallize partially and, using a round and square cutter, stamp directly onto the acetate sheet and allow to crystallize completely. Dust around chocolate with gold powder.



166



167



Dulcey



Petit Gateaux



168



169



Dulcey



Petit Gateaux YiElds 18 (6 cm widE x 6 cm high or 2.3 in widE bY 2.3 in high mold)



Chocolate Cake



Chocolate Circle



150 g all-pupose flour / plain flour 23 g cocoa powder 115 g dark brown sugar 3 g baking powder 3 g baking soda 135 g Valrhona Manjari dark chocolate, 64%, melted 60 g maple syrup 112 g whole milk / full fat milk 112 g vegetable oil 2 large eggs



200 g Valrhona Ivoire white chocolate, 35%, tempered 200 g Valrhona Manjari dark chocolate, 64%, tempered



1. 2. 3. 4. 5. 6.



650 g Valrhona Dulcey blond, 32% 350 g cocoa butter



1. 2. 3. 4.



Preheat oven to 180ºC / 356ºF. In a medium size bowl, whisk all dry ingredients to combine. In a separate bowl, whisk to combine the chocolate, maple syrup, milk, oil and eggs. Combine the wet and dry ingredients and whisk until smooth. Pour onto a half-sheet tray lined with a non-stick mat. Bake for 10-15 minutes. Allow to cool and cut into a 3 cm diameter squares.



7 g silver gelatin sheets 750 g heavy cream / double cream 25 g glucose 450 g Valrhona Dulcey chocolate, 32%



4.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. Bring the cream and glucose to a boil, and add the soaked gelatin. Place the chocolate in a medium size bowl. Pour the hot cream over the chocolate and mix with a hand blender to obtain a smooth mixture. Pour into a small cube silicone mold, and freeze until firm.



Chocolate Garnish 200 g Valrhona Ivoire, white chocolate, 35 % 200 g Valrhona Manjari dark chocolate, 64% 1. 2.



Dulcey Spray Mixture



1. 2.



Weigh the ingredients separately. Melt them together in the microwave at 50°C / 122°F. Blend to perfect the texture with a hand blender.



Dulcey Chocolate Mousse



Dulcey Panna Cotta



1. 2. 3.



Brush yellow cocoa butter onto a rectangular acetate sheet and allow to set for about 10 minutes. Ladle a small amount of tempered chocolate onto the acetate sheet. Spread out the chocolate with an angled palate knife to a thin, even layer. When the chocolate starts to set, use a ruler or cutting grid to cut lines. Take a piece of baking paper cut to the same size as the acetate sheet and place it on top of the chocolate with the baking paper sitting slightly higher than the acetate sheet. Roll the acetate around a thin rolling pin and allow to set for few hours.



9 g silver gelatin sheets 187 g whole milk / full fat milk 170 g egg yolks 25 g granulated sugar (US) 387 g Valrhona Dulcey blond, 32% 450 g heavy cream / double cream, whipped to soft peaks 1. 2. 3. 4. 5.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring the milk to a boil. In a small bowl, whisk to combine the yolks and sugar, and pour in the hot milk to temper. Return the mixture to the pot and continue to cook, stirring often, to 82°C / 180°F. Strain and stir in the gelatin to dissolve. Whisk in the chocolate until smooth and set aside to cool to 30°C / 86°F before folding in the whipped cream.



Assembly



Temper white and dark chocolate separately, and spread thinly between two acetate sheets and roll the acetate around a rolling pin. Allow the chocolate to crystallize partially and stamp out directly onto the acetate sheet with a round cutter and allow to crystallize completely.



170



1. 2. 3. 4.



Pipe the prepared Dulcey Chocolate Mousse halfway into a cube silicone mold. Insert a frozen Dulcey Panna Cotta and cover with additional Mousse. Finish with a disc of Chocolate Cake and freeze. Once frozen, place the frozen Chocolate Cake onto a wire cake grid. Spray the entremet with the Dulcey Spray Mixture at 45-50°C / 113 -122°F for a velvety effect. Decorate with Chocolate Garnish.



171



Gianduja



Petit Gateaux



172



173



Gianduja



Petit Gateaux YiElds 18 (5 cm widE x 5 cm high or 2.5 in widE x 2.5 in high mold)



Hazelnut Cake



Chocolate Circle



286 g hazelnut flour / ground hazelnut 287 g granulated sugar (US) 422 g eggs 112 g butter (melted) 90 g egg whites



Yellow cocoa butter 200 g Valrhona Bahibe milk chocolate, 46%, tempered



1. 2. 3. 4. 5. 6. 7.



Preheat the oven to 180°C / 356°F. In a stand mixer fitted with a whisk attachment, combine hazelnut flour, 221g sugar and eggs. Once combined, add the butter. In a separate bowl, whip the egg white with 56 g sugar, forming stiff peaks. Combine the two mixtures, folding carefully. Line a sheet pan, lined with a silicone mat, and add the mixture evenly. Bake for 20 minutes. Allow to cool and cut into a 2.5 cm (1”) circle. Reserve in the fridge.



Hazelnut Praliné Cremeux 5 g silver gelatin 310 g heavy cream / double cream 475 g Valrhona hazelnut praliné, 66% 1. 2. 3. 4. 5. 6.



Soak gelatin in ice water until softened; squeeze out excess water and set aside Heat 90 g of cream and add the gelatin, mixing well. Place the praliné in a stand mixer, fitted with a paddle attachment. Add a little of the hot cream mixture to the praliné. It will quickly separate. Emulsify using a mixer. Stabilize by slowly adding the rest of the cream to obtain a glossy mixture with a certain elasticity, the sign of a successful emulsion. Add 220 g of cream and mix until smooth. Pour onto a small muffin silicone mold and freeze.



Gianduja Whipped Ganache



3.



In a small pot, bring the cream to a boil, together with the glucose and invert sugar. Place the chocolate into a medium size bowl and gradually pour the hot cream mixture over the chocolate, emulsifying with a hand blender. Add the cold cream, mixing well. Allow to set in the refrigerator for 12 hours before using.



Chocolate Decoration Valrhona Dulcey blond, 32% 1. 2.



Brush yellow cocoa butter onto a rectangular acetate sheet and allow to set for about 10 minutes. Ladle a small amount of tempered chocolate onto the acetate sheet. Spread out the chocolate with an angled palate knife to a thin even layer. Run a small knife around the edge of the acetate sheet and transfer it to a sheet tray. When the chocolate starts to set, use a ruler or cutting grid to cut lines. Take a piece of baking paper, cut to the same size as the acetate sheet and place it on top of the acetate sheet. Roll the acetate around a rolling pin. Allow to set for a few hours.



Glaze 22.5 g silver gelatin sheets 125 g water (for the syrup) 225 g granulate sugar (US) 225 g glucose syrup 225 g Valrhona Gianduja noisette lait, 36% 160 g condensed milk 90 g Valrhona absolu neutral glaze 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the water, sugar and glucose to a boil 103°C/ 217°F and stir in the drained gelatin. Place the chocolate in a medium size bowl, and pour the hot mixture onto the chocolate. Emulsify, then stir in the condensed milk and neutral glaze. Mix with a hand blender until smooth. The Glaze will be ready when it reaches a temperature of 35°C / 95°F.



Hazelnut Praliné Mousse 5 g silver gelatin sheets 45 g whole milk / full fat milk 40 g heavy cream / double cream 180 g Valrhona hazelnut praliné, 66% 250 g heavy cream / double cream (whipped to medium peak)



90 g heavy cream / double cream 8 g invert sugar 8 g glucose 140 g Valrhona Gianduja noisette lait 36% chocolate 240 g heavy cream / double cream (cold) 1. 2.



1. 2. 3. 4. 5. 6.



Temper Dulcey chocolate and spread thinly between 2 acetate sheets and roll the acetate around a rolling pin. Allow the chocolate to crystallize partially and stamp out directly onto the acetate sheet with a round cutter and allow to crystallize completely.



174



1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk and cream to a boil. Stir in gelatin to dissolve. Pour hot liquid onto hazelnut praliné and mix to create an emulsion. Allow to cool to 30°C / 86°F. Gently fold the whipped cream into the praliné mixture.



Assembly 1. 2. 3. 4.



Pipe the prepared Hazelnut Praliné Mousse halfway into a cylinder silicone mold. Insert a frozen Hazelnut Praliné Cremeux and cover with additional Mousse. Finish with a disc of Hazelnut Cake and freeze. Once frozen, place the petit gateaux onto a wire cake grid and glaze with the prepared Glaze. Decorate with chocolate discs and Chocolate Circles. Whip the cold Gianduja Ganache and pipe on top of the petit gateaux.



175



Guanaja



Petit Gateaux



176



177



Guanaja



Petit Gateaux YiElds 18 (12 cm long x 3 cm high or 4.7 in long x 1.2 in high mold)



Brown Butter Almond Cake 90 g almonds, toasted, finely ground 336 g granulated sugar (US) 100 g all-purpose flour / plain flour 196 g egg whites 56 g orange juice 224 g butter, browned 1. 2. 3. 4. 5. 6.



Assembly 1. 2. 3.



Pipe the Guanaja Chocolate Mousse into the mold and finish with the Brown Butter Almond Cake. Freeze. Once frozen, place it on a wire cake grid. Spray the Mousse with the Dark Chocolate Spray. Decorate with the Chocolate Sauce.



Preheat oven to 180°C / 356°F. In a large electric mixer with whisk attachment, combine the almonds, sugar, and flour at medium speed. Add the orange juice, and then add the egg whites. Once you start adding the liquid it should only take about 40 seconds; try not to overmix. Quickly scrape the bowl and add the butter in a moderate, steady stream. Spoon the batter into a pre-prepared half sheet pan, lined with a silicone mat. Bake for 12-15 minutes. Allow to cool. Cut the cake into a rectangular shape [8 cm (3”) wide]. Reserve.



Dark Chocolate Spray 325 g Valrhona Guanaja dark chocolate, 70% 175 g cocoa butter 1. 2.



Melt the cocoa butter and dark chocolate. Mix with a hand blender and strain the mixture. Use at a temperature of 40-45°C / 104-113°F to spray.



Chocolate Sauce 135 g granulated sugar (US) 190 g water 56 g Valrhona cocoa powder 115 g heavy cream / double cream 1. 2. 3.



In a sauce pot, boil the sugar and water, and temper in the cocoa powder. Bring back to a boil. Add the cream and reduce until thickened, stirring frequently to avoid burning on the bottom. The sauce should hold onto a plate when held sideways and not run. Strain through a chinois and cool over an ice bath with a plastic wrap against the surface of the sauce to prevent a skin forming. Place in a squeeze bottle. Reserve in the refrigerator.



Guanaja Chocolate Mousse 4 g silver gelatin sheets 190 g whole milk / full fat milk 195 g Valrhona Guanaja dark chocolate, 70%, melted 415 g heavy cream / double cream (whipped to soft peaks) 1. 2. 3. 4.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. Bring the milk to a boil and add the drained gelatin. Pour a little of the hot milk onto the melted chocolate and mix with a whisk to obtain a smooth, elastic and shiny texture, the sign of a good emulsion. Add the remaining milk, keeping the same smooth texture. Once the mixture reaches a temperature of 30°C / 86°F, fold the whipped cream into the mixture.



178



179



Ivory Pistachio



Petit Gateaux



180



181



Ivory Pistachio



Petit Gateaux YiElds 18 (5 cm or 2 in diamEtEr mold)



Pistachio Cake



Chocolate Decoration



200 g Valrhona almond praliné, 70% 200 g pistachio paste 112 g unsalted butter 42 g invert sugar 14 g salt 280 g eggs 260 g all-purpose flour / plain flour



300 g white chocolate SQ red cocoa butter SQ silver powder



1. 2. 3. 4. 5.



4.



1. 2. 3.



Preheat oven to a temperature of 162°C / 325°F. In a bowl, beat the almond praliné and pistachio paste, butter, sugar and salt until light and smooth. Add the eggs slowly, mixing between each addition. Sift flour over the egg mixture. Line a half-baking sheet with parchment paper, and spread the mixture evenly. Bake for 15-23 minutes. Allow to cool and cut the cake with a round cutter [2.5 cm (1”) diameter]. Reserve.



Lemon Curd 270 g lemon juice 4 g agar agar 270 g granulated sugar (US) 270 g whole eggs 350 g unsalted butter, room temperature 1. 2. 3. 4. 5.



In a medium size saucepan, combine the lemon juice and agar agar and bring to a boil. In a medium size bowl, whisk to combine the sugar and eggs and pour in the hot liquid to temper. Return the mixture to saucepan and bring to a boil, whisking constantly until thickened. Transfer to a blender and process at a low speed until smooth. Add the butter slowly to incorporate. Pour the mixture into a small silicone muffin and freeze. Reserve in the freezer until ready for use.



Temper the white chocolate and add the red cocoa butter Spread thinly between 2 acetate sheets and roll around a rolling pin Allow the chocolate to crystallize partially. Using a round cutter, stamp onto the acetate sheet and allow the chocolate to crystallise completely Dust the chocolate with silver powder.



Glaze 22.5 g silver gelatin sheets 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valrhona absolu neutral glaze SQ green food color 1. 2. 3. 4.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. Bring the water, sugar and glucose to a boil 103°C/ 217°F and stir in the drained gelatin. Place the chocolate into a medium size bowl. Pour the hot cream mixture onto the chocolate and emulsify. Then, stir in the condensed milk and neutral glaze. Add the green food color and mix with a hand blender until smooth. The Glaze will be ready for use when it reaches a temperature of 35°C / 95°F.



Pistachio Sponge



Pistachio Mousse



160 g pistachio paste 250 g egg whites 160 egg yolks 160 g granulated sugar (US) 40 g all-purpose flour / plain flour



14 g silver gelatin sheets 292 g whole milk / full fat milk 406 g white chocolate 85 g pistachio paste 338 g heavy cream / double cream (whip to soft peaks)



1. 2. 3.



1. 2. 3. 4.



Process all ingredients in a blender until smooth. Strain and transfer to a siphon. Process with 2 chargers and refrigerate for at least 2 hours. Cut vertical slats in a disposable plastic cup, fill halfway with batter and microwave for 40 seconds to cook.



Mascarpone Whipped Cremeux



Assembly



5 g silver gelatin sheets 504 g heavy cream / double cream 113 g granulated sugar (US) 113 g mascarpone cheese 1. 2. 3. 4.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the milk to a boil and stir in the drained gelatin. Place the chocolate and pistachio paste into a medium size bowl. Gradually, pour in the hot milk and stir with a whisk until smooth. When the temperature of the ganache reaches about 30°C / 86°F, fold in the whipped cream.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, heat the cream with the sugar, bring to a simmer and stir in gelatin until dissolved. Place the mascarpone cheese in a bowl. Strain the hot cream mixture over the mascarpone and mix until smooth. Refrigerate for at least 8 hours or until set.



182



1. 2. 3. 4. 5. 6. 7.



Pipe the prepared Pistachio Mousse halfway into a medium silicone mold Insert the frozen lemon curd and cover with additional Mousse. Finish with a disc of Pistachio Cake and freeze. Once frozen, place the frozen gateaux on a wire cake grid and glaze with the prepared Glaze. In a stand mixer, fitted with a whisk attachment, whip the Mascarpone Cremeux to medium peaks. Transfer the Cremeux to a pastry bag and pipe onto the top of the petit gateaux. Decorate with pieces of Pistachio Sponge and a chocolate disc.



183



Lavender



Petit Gateaux



184



185



Lavender



Petit Gateaux YiElds 18 (4 cm long x 2 cm high or 1.6 in long x 0.8 in high mold)



Moist Olive Oil Cake 280 g granulated sugar (US) 182 g all-purpose flour / plain flour 11 g baking powder 3 large eggs 168 g olive oil 84 g orange juice 1. 2. 3. 4.



Glaze



Preheat oven to a temperature of 162ºC / 325ºF. In two medium size bowls, mix the dry and wet ingredients separately, and combine both, whisking until smooth. Line a half sheet pan with parchment paper and spread the dough evenly. Bake for 12-18 minutes until golden. Allow to cool and cut the cake into a rectangular shape [2.5 cm (1”) wide]. Reserve.



Lavender Jelly 8.5 g silver gelatine sheets 75 g granulated sugar (US) 210 g water (for the syrup) 3 g lavender flowers 1. 2. 3. 4.



1. 2. 3. 4. 5.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. Bring the water, sugar and glucose to a boil 103°C / 217°F and stir in the drained gelatin. Place the chocolate in a medium size bowl. Pour the hot liquid onto the chocolate and emulsify. Stir in the condensed milk and neutral glaze. Mix with a hand blender, adding Titanium dioxide color. The Glaze will be ready to use when it reaches a temperature of 35°C / 95°F.



White Chocolate Mousse



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. Boil the sugar and water and add the lavender flowers. Leave to infuse for 20 minutes. Re-heat the syrup and add the gelatine. Pass through a sieve and pour into 2.5 cm (1”) wide molds ( about 10 g per mold)



Fondant Purple Flower



6 g silver gelatin sheets 325 g heavy cream / double cream 60 g egg yolks 30 g granulated sugar (US) 400 g Valrhona Ivoire white chocolate, 35% 325 g heavy cream / double cream, whipped to soft peaks 1. 2. 3.



200 g rolled fondant 20 g cornstarch SQ violet gel food color White chocolate pearls for final decoration 1. 2.



22.5 g silver gelatin sheets 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valrhona absolu neutral glaze SQ Titanium dioxide color



4.



Color the fondant to to achieve the desired violet color. On a cornstarch dusted work surface, roll the fondant to a thickness of about 1.5 mm / 1/16” . Using a petal flower cutter, cut out as many flowers as you can and then proceed as follows: a. Brush a little cornstarch on both sides of the flower mold and then place one cut-out flower in the center of the concave side of the mold. b. Place the other side of the flower mold on the fondant and press down to form the flower. c. Remove the top of the flower mold and then gently squeeze the mold to release the flower. d. Set the flower aside to dry.



186



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring the cream to a simmer. Mix the yolks and sugar in a bowl. Once the cream comes to a simmer, remove from the heat and pour about half of the cream mixture over the yolks and whisk to blend. Return the saucepan to the stove, and pour the egg mixture into it. Cook to 82°C / 180°F and add the drained gelatin. Place the chocolate in a medium size bowl. Pour the hot mixture over the chocolate and mix well, set aside to cool to a temperature of 30°C / 86°F. Gently fold in whipped cream.



Assembly 1. 2. 3. 4. 5.



Pipe the prepared White Chocolate Mousse and fill half of the mold. Insert frozen Lavender Jelly and cover with additional Mousse. Finish with a disc of Moist Olive Oil Cake and freeze. Once frozen, place the frozen petit gateaux on a wire cake grid and glaze with the prepared Glaze. Decorate with white chocolate pearls and Fondant Purple Flower.



187



ManjarI



Petit Gateaux



188



189



ManjarI



Petit Gateaux YiElds 18 (8 cm long x 3 cm high or 3 in long x 1.2 in high mold)



Chocolate Sponge Cake



Manjari Chocolate Mousse



187 g granulated sugar (US) 152 g all-purpose flour / plain flour 11 g baking powder 25 g Valrhona cocoa powder, 100% 72 g vegetable oil 250 g eggs 103 g whole milk / full fat milk



200 g whole milk / full fat milk 105 g heavy cream / double cream 67 g egg yolks 30 g invert sugar 425 g Valrhona Manjari dark chocolate, 64% 437 g heavy cream / double cream, whipped (soft peaks)



1. 2. 3. 4. 5.



Preheat oven to a temperature of 180°C / 356°F In a stand mixer, fitted with a whisk attachment, combine the dry ingredients with the oil and eggs and whip for 6 minutes at high speed. Add the milk and mix for 2 more minutes at medium speed. Spread evenly into half-sheet pans, lined with parchment paper and bake for 10-15 minutes. Allow to cool Cut into rectangles [5 cm (2”) wide].



3. 4.



In a medium size pot, mix the egg yolks with the invert sugar. in a small pot, bring the milk and cream to a boil. Slowly pour the hot mixture onto the egg yolks, mixing well. Cook until the custard reaches a temperature of 82 - 85°C / 180 - 185°F. Place the chocolate into a bowl. Strain the hot custard onto the chocolate, mixing vigorously until glossy and elastic. Allow to cool to a temperature of 30°C / 86°F. Fold the whipped cream over the chocolate mixture.



Extra Garnish Edible gold leaf Valrhona Caramélia crunchy pearls, 36%



Hazelnut Crunch 60 g salted hazelnuts 150 g granulated sugar (US) 2.5 g pectin NH 125 g butter 50 g glucose 10 g water 1. 2. 3. 4. 5. 6.



1. 2.



Assembly



Chop nuts finely. Place all of the other ingredients into a small pot, to melt and bring to a boil. Once the mixture is hot, add the nuts and place onto a silpat on a sheet pan. Cool down before going to the next step. Place in a refrigerator before baking (aprox. 2 hours). Bake at 180°C / 356°F for aproximately 10-12 minutes until golden brown. Allow to cool before breaking it into small pieces (like a feuilletine)



1. 2. 3. 4. 5.



Pipe the prepared Caraïbe Chocolate Mousse halfway up the mold. Add the Hazelnut Crunch and cover with additional Mousse. Garnish with a rectangle of Chocolate Sponge Cake and freeze. Once frozen, place it onto a Cake grid wire (cooling rack), and glaze when the Chocolate Glaze reaches a temperature of about 35°C / 95°F. Decorate with the Chocolate Discs, gold leaf and crunchy pearls.



Chocolate Discs 200 g Valrhona Manjari dark chocolate, 64% 1. Temper the dark chocolate and spread thinly between 2 acetate sheets and roll the acetate around a rolling pin. 2. Allow the chocolate to crystallize partially and stamp out onto the acetate sheet with a round ring cutter and allow to crystallise completely. Chocolate Glaze 32 g silver gelatin sheets 110 g water (for the syrup) 50 g glucose 110 g dextrose 110 g heavy cream / double cream 25 g non fat milk powder 350 g granulated sugar (US) 140 g Valrhona cocoa powder, 100% 240 g Valrhona absolu neutral glaze 1. 2. 3. 4. 5.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. Bring the water, glucose and dextrose together in a pot and cook to a temperature of 40°C / 104°F. Place the cream, milk powder, sugar and cocoa into a pot, and bring to a boil. Stir in the gelatin to dissolve. Place the Chocolate Glaze into a bowl. Strain the hot mixture over the neutral glaze and blend with an immersion blender. Set aside to cool. Glaze at 35°C / 95°F.



190



191



Otucan



Petit Gateaux



192



193



Otucan



Petit Gateaux YiElds 18 (12 cm long x 2 cm high or 4.7 in long x 0.8 in high mold)



Chocolate Cake



Microwaved Chocolate Sponge



165 g whole eggs 50 g invert sugar 85 g granulated sugar (US) 50 g almond flour / ground almonds 80 g all purpose flour / plain flour 6 g baking powder 16 g Valrhona cocoa powder, 100% 80 g heavy cream / double cream 50 g butter, melted 100 g coffee liquor 35 g Valrhona Otucan chocolate, 69%, melted



126 g toasted almond, finely ground 252 g egg whites 168 g egg yolks 140 g granulated sugar (US) 38 g all-purpose flour / plain flour 56 g Valrhona Guanaja dark chocolate, 70%, melted



1. 2. 3. 4.



Mango Gel



1. 2. 3. 4.



Pour the eggs, invert sugar and sugar into a bowl of the mixer. Mix with the whisk attachment for 3 minutes at medium speed. In a medium size bowl, sift together the almond flour, flour, baking powder and cocoa powder. Add to the egg mixture and mix well. Add the cream, the liquid butter, coffee liquor and the melted chocolate and mix at a low speed for 1 minute. Spread in a full frame onto a silicon mat and bake at a temperature of 180°C / 356°F for 8-10 minutes. Once cold, cut the cake into a rectangular shape [8 cm (3”) wide]. Set aside.



250 g heavy cream / double cream 250 g whole milk / full fat milk 100 g yolks 50 g granulated sugar (US) 300 g Valrhona Otucan chocolate, 69 %, partially melted 1. 2. 3. 4.



200 g Valrhona Guanaja dark chocolate, 70%



In a medium saucepan, bring cream and milk to a simmer. Remove from the heat. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk in the hot cream. Transfer the mixture to the saucepan and cook over a moderately low heat, stirring constantly and cook until it reaches 82°C / 180°F. Strain the hot cream through a fine sieve over the partially melted chocolate to obtain an emulsion with a smooth, shiny texture (mix with a rubber spatula). Process the emulsion with a hand blender to perfect the Cremeux.



250 g heavy cream / double cream 3 g instant coffee granules 10 g invert sugar 10 g glucose 53 g Valrhona Opalys white chocolate, 33%, melted 27 g Arabica coffee beans



4. 5. 6.



In a small pot, bring the purée, agar agar and sugar to a boil. Refrigerate until cool, before processing in a blender until creamy and smooth.



Chocolate Discs



White Chocolate and Coffee Ganache



1. 2. 3.



504 g mango purée 5 g agar agar 84 g granulated sugar (US) 1. 2.



Otucan Chocolate Cremeux



Process all ingredients in a blender until smooth. Strain and transfer to a siphon. Process with 2 chargers and refrigerate for at least 2 hours. Cut a few vertical slats in a disposable plastic cup, fill halfway with batter and microwave for 40 seconds to cook.



Infuse 100 g of cream with the coffee beans overnight in the refrigerator. Bring 150 g of cream to a boil with the invert sugar, glucose and instant coffee. Slowly pour half of the hot liquid onto the melted white chocolate and stir in the center until glossy and elastic, as the ganache emulsifies. Continue gradually adding the liquid. Blend to perfect the emulsion. Using a strainer, add the infused coffee cream and blend again. Set aside in the refrigerator and leave to set, overnight if possible. Whip the ganache to a medium peak and pipe into a small rectangular silicone mold [6 cm (2.4”) wide]. Freeze until ready to assemble.



194



1. 2.



Temper the dark chocolate and spread thinly between 2 acetate sheets and roll the acetate around a rolling pin . Allow the chocolate to crystallize partially and stamp out onto the acetate sheet with a round and rectangular cutter and allow to crystallize completely.



Chocolate Glaze 32 g silver gelatin sheets 110 g water (for the syrup) 50 g glucose 110 g dextrose 110 g heavy cream / double cream 25 g non fat milk powder 350 g granulated sugar (US) 140 g Valrhona cocoa powder, 100% 240 g Valrhona absolu neutral glaze 1. 2. 3. 4. 5.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Place the water, glucose and dextrose into a medium size pot, and cook to a temperature of 40°C / 104°F. Add cream, milk powder, sugar and cocoa and bring to a boil. Stir in gelatin to dissolve. Strain over the neutral glaze and blend with an inmersion blender. Set aside to cool. Glaze at 35°C / 95°F.



Assembly 1. 2. 3. 4. 5.



Pipe the prepared Otucan Chocolate Cremeux halfway into a silicone mold. Insert a White Chocolate and Coffee Ganache and cover with additional Cremeux. Finish with a piece of Chocolate Cake and freeze. Once frozen, place it on a wire cake grid and glaze when the Chocolate Glaze reaches a temperature of 35°C / 95°F. Decorate with Chocolate Discs, pieces of Chocolate Sponge and drops of Mango Gel.



195



Raspberry



Petit Gateaux



196



197



Raspberry



Petit Gateaux YiElds 18 (6 cm or 2.3 in diamEtEr)



Sponge Cake



Raspberry Mousse



375 g granulated sugar (US) 305 g all purpose flour / plain flour 21 g baking powder 141 g vegetable oil 500 g eggs 205 g whole milk / full fat milk



8 g silver gelatin sheets 250 g raspberry purée 60 g confectioner’s sugar / icing sugar 250 g heavy cream / double cream, whipped to soft peaks



1. 2. 3. 4. 5.



Preheat oven to 180°C / 356°F. In a stand mixer, fitted with a whisk attachment, combine the dry ingredients with the oil and eggs, mixing for 6 minutes at high speed. Add the milk and mix for 2 more minutes at medium speed. Pour the mixture onto a full-sheet tray, lined with parchment paper, and bake for 10 -15 minutes until golden. Allow to cool in a rack and cut discs of 3 cm (1.25 “) with a round cutter. Reserve.



Raspberry Ganache Dome 125 g raspberry purée 25 g invert sugar 100 g heavy cream / double cream 450 g Valrhona Ivoire white chocolate, 35%, melted 35 g unsalted butter, cubed 1. 2. 3. 4. 5.



1. 2. 3.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring a small pot of purée and confectioner’s sugar to a boil. Add drained gelatin. Set aside to cool to 30°C / 86°F before folding in whipped cream.



Assembly 1. 2. 3.



Pipe the prepared Raspberry Mousse halfway up the mold. Add the frozen Raspberry Ganache Dome and cover with additional Mousse. Finish with a disc of Sponge Cake and freeze. Once frozen, place the frozen Mousse on a wire cake grid and glaze with the prepared Red Glaze, when the glaze reaches a temperature of 35°C / 95°F. Decorate with the Raspberry Meringues.



In a small pot, bring the purée, invert sugar and heavy cream to a boil. Place the chocolate into a bowl. Slowly pour the hot liquid over the chocolate and whisk until achieving a smooth ganache. Continue mixing until the ganache reaches 35°C / 95°F. Add the cubed butter and blend with a hand blender to emulsify. Pour over a small silicone dome mold [3 cm (1.25”) diameter], and freeze.



Dehydrated Raspberry Meringue 12 g albumin powder 110 g raspberry purée 110 g granulated sugar (US) 15 g freeze-dried raspberry, crushed 1. 2. 3.



In a stand mixer, fitted with a whisk attachment, combine all ingredients and whip until fully fluffy. Pipe meringue directly into the dehydrator to form the desired shapes, and dust with the freeze-dried raspberry. Allow to dehydrate at 70°C / 158°F for approximately 24 hours, until dry.



Red Glaze 22.5 g silver gelatin sheet 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valhrona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valrhona absolu neutral glaze SQ red food color 1. 2. 3. 4. 5.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. Bring the water, sugar and glucose to a boil 103°C / 217°F and stir in the drained gelatin. Place the chololate into a bowl and pour the hot cream onto the chocolate, emulsifying it. Add the condensed milk and neutral glaze, stirring well. With a hand blender, add the red color, stirring well. The Glaze will be ready when it reaches 35°C / 95°F.



198



199



Yuzu



Petit Gateaux



200



201



Yuzu



Petit Gateaux YiElds 18 (6 cm or 2.3 in diamEtEr)



Coconut Dacquoise Cake



Yuzu Ivoire White Chocolate Mousse



110 g confectioners sugar / icing sugar 60 g all-purpose flour / plain flour 135 g shredded coconut 265 g egg whites 190 g superfine sugar / caster sugar



5 g silver gelatin sheets 80 g whole milk / full fat milk 45 g yuzu juice 150 g Valrhona Ivoire white chocolate, 35% 250 g heavy cream / double cream (whip to medium peak)



1. 2. 3.



1. 2. 3. 4.



In a medium size bowl, sieve together the icing sugar and flour. Add the shredded coconut. In a stand mixer, fitted with a whisk attachment, whip the egg whites and sugar to a meringue. Fold in the dry ingredients and spread on a silicon mat. Bake at 180°C / 356°F for 10-12 minutes. Allow to cool on a wire rack. Cut into discs [3 cm (1.25”) diameter].



Passion Fruit Yuzu Cremeux



Assembly



3.5 g silver gelatin sheets 98 g egg yolks 63 g large eggs 105 g granulated sugar (US) 50 g yuzu juice 100 g passion fruit purée 126 g unsalted butter, softened 1. 2. 3.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring the milk to a boil. Stir in gelatin to dissolve. Add the yuzu juice. Place the white chocolate into a medium size bowl and pour the hot liquid onto it, mixing well to create an emulsion. Allow to cool to a temperature of 30ºC / 86ºF. Gently fold in the whipped cream.



1. 2. 3. 4. 5.



Pipe the prepared Yuzu Ivoire White Chocolate Mousse halfway up the mold. Insert frozen Passion Fruit Yuzu Cremeux and cover with additional Mousse. Finish with a disc of Coconut Dacquoise Cake and freeze. Once frozen, place the frozen petit gateaux on a wire cake grid and glaze with the prepared Glaze. Decorate with the Coconut Meringue.



Soak the gelatin in ice water until softened; squeeze out excess water and set aside. Place the yolks, eggs, sugar, yuzu juice and purée into a bowl, and cook over a double boiler to 82ºC / 180°F, whisking constantly until thickened. Remove from the heat, stir in the gelatin and butter to dissolve. Pour into a small silicone dome mold and freeze.



Coconut Meringue 40 g egg whites 40 g granulated sugar (US) 40 g confectioners sugar / icing sugar, sifted 14g coconut flakes 1. 2. 3. 4. 5.



Preheat the oven to 100ºC / 212ºF. In the bowl of a stand mixer, fitted with a whisk attachment, whip the egg whites with 1/3 of the granulated sugar to soft peaks. Add the remaining granulated sugar slowly and continue whipping to medium peaks. Fold in the icing sugar and pipe onto a sheet tray, lined with a nonstick baking mat. Sprinkle with coconut flakes and bake for about 2 hours until firm.



Glaze 22.5 g silver gelatin sheets 125 g water (for the syrup) 225 g granulated sugar (US) 225 g glucose syrup 225 g Valrhona Ivoire white chocolate, 35% 160 g condensed milk 90 g Valrhona absolu cristal neutral glaze Yellow food color 1. 2. 3. 4.



Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the water, sugar and glucose to a boil 103ºC / 217ºF and stir in the drained gelatin. Place the chocolate into a medium size bowl, pour the hot mixture onto the chocolate and emulsify. Then stir in the condensed milk and neutral glaze. Add the yellow food color and mix with a hand blender until smooth. The Glaze will be ready to use when it reaches a temperature of 35ºC / 95ºF.



202



203



Tarts



204



205



Caraibe Tart



Tarts



206



207



Caraibe Tart



Tarts YiEld 12 ( 8 cm / 3” tarts)



Sable Dough



Assembly



360 g unsalted butter, cubed and cold 680 g all-purpose flour / plain flour 40 g Valrhona cocoa powder, 100% 280 g confectioner’s sugar / icing sugar Pinch of salt 100 g ground almonds / almond flour 3 large whole eggs



1. 2. 3.



1. 2. 3. 4. 5. 6.



Spread a thin layer of Ganache on the bottom of each tart. Add Hazelnut Feuilletine to the top and press to stick. Cover Feuilletine with Ganache - 1.3 cm (½ “) thick - and level with a spatula. Decorate each tart with one hazelnut, gold flakes and one Dulcey Décor.



Preheat oven to 160°C / 320°F Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Add flour, cocoa powder, sugar, salt and almond flour. Beat until the mixture resembles breadcrumbs. Add eggs and bring mixture together until it forms a ball. Roll dough to 3mm (1/8”) thickness between two sheets of parchment paper, cover in plastic wrap (cling film), and refrigerate for 20 minutes. Butter tart molds and cut dough to fit. Pierce the bottom with a fork. Line and trim each mold and freeze for at least 1 hour before baking for about 15 minutes until lightly golden.



Hazelnut Feuilletine 182 g Valrhona Jivara milk chocolate, 40% 224 g praliné paste 196 g feuilletine flakes 1. 2. 3. 4.



Melt chocolate and praliné paste together over a double boiler. Add feuilletine flakes and mix well. Roll out to 6 mm (1/4”) thickness between two sheets of parchment paper and freeze until firm. Using a round cutter, cut into circles of 4 cm (1.5”). Reserve in freezer until assembly.



Ganache 212 g Valrhona Caraïbe dark chocolate, 66% 252 g heavy cream / double cream 70 g unsalted butter 1. 2. 3.



In a small pot, bring cream to a boil. Place chocolate into a bowl. Pour 1/ 3 of the hot cream onto the chocolate and mix. Repeat procedure to emulsify slowly until all of the cream is incorporated, and then add the butter.



Dulcey Décor Valrhona Dulcey Blond, 32%, tempered 1. 2. 3. 4.



Measure and cut a 5 cm long strip of acetate. Using an angled palate knife, spread a small amount of chocolate onto the acetate sheet, making a thin even layer. Run a small knife around the edge of the acetate sheet and transfer to a sheet tray. When the chocolate starts to set, transfer it into a baguette mold to obtain a wave shape. Allow to set.



Extra Garnishing 12 hazelnuts, toasted Edible gold leaf flakes



208



209



Key lime Opalys Tart



210



Tarts



211



Key lime Opalys Tart



Tarts YiEld 12 ( 8 cm / 3”)



Sable Dough



Garnishing



360 g unsalted butter, cubed and cold 720 g all-purpose flour / plain flour 280 g confectioner’s sugar / icing sugar Pinch of salt 100 g ground almonds / almond flour 3 large whole eggs



1.500 g mixed berries with neutral glaze Edible flowers



1. 2. 3. 4. 5.



Assembly 1. 2.



Whip the Whipped Opalys White Chocolate Ganache to a medium peak. Transfer to a pastry bag with a round pastry tip. Top each tart with fresh berries. Pipe first the Raspberry Foam and then the Whipped Opalys White Chocolate Ganache.



Preheat the oven to 160°C / 320°F. In a bowl of a stand mixer, fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add eggs and bring mixture together until it forms a ball. Roll the dough to 3 mm (1/8”) thickness between two sheets of parchment paper, cover in cling film, and refrigerate for 20 minutes. Butter the tart molds and cut dough to fit. Pierce bottom with a fork. Line and trim each mold and freeze for at least 1 hour before baking for about 15 minutes until lightly golden.



Key Lime Filling 264 g sweetened condensed milk 2 large egg yolks 75 g key lime juice 1. 2. 3. 4. 5.



Preheat oven to 150ºC / 302ºF. In the bowl of a stand mixer, fitted with a paddle attachment, place condensed milk and egg yolks and mix at a low speed until smooth. Add juice and blend until smooth. Pour mixture evenly into prepared tart shells and bake for 5-8 minutes or until only slightly soft and wobbly in the center. Refrigerate for at least 1 hour before serving.



Raspberry Foam 336 g raspberry purée 54 g granulated sugar (US) 7 g Versawhip 3 g xanthan gum 1. 2.



Place all of ingredients into the bowl of a stand mixer, fitted with a whisk attachment, and whip at a high speed until light and fluffy. Transfer to a pastry bag with a round pastry tip.



Whipped Opalys White Chocolate Ganache 166 g heavy cream / double cream 16 g invert sugar 16 g glucose 116 g Valrhona Opalys white chocolate, 33%, melted 250 g heavy cream / double cream (cold) 1. 2. 3. 4.



Bring cream to a boil with the invert sugar and glucose. Place the melted white chocolate into a bowl, and slowly pour half of the hot liquid onto the melted white chocolate. Using a hand blender, mix until glossy and elastic, until the Ganache emulsifies. Continue to gradually add the other half of the liquid. Blend the emulsion to achieve a perfect Ganache. Add the cold cream and blend again. Set aside in the refrigerator and leave to set overnight, if possible.



212



213



Bonbons



214



215



Photography by Anatoliy Krinitskiy



Chocolate Bonbons Techniques



Bonbons



Spraying / Airbrushing 300 g cocoa butter 24 g powder color (oil-based) 1. 2. 3. 4. 5. 6.



Polish the mold with cotton wool. In a small saucepan, melt the cocoa butter and add the sieved oil-based color. Emulsify together with a hand blender and then sieve the mixture. Cool to 32°C / 89°F. Using a firm brush, dip it in the cocoa butter and make any design over the mold or flick it over each mold to create a splattered pattern. Scrape the top of the mold with a metal scraper to remove the excess cocoa butter. Spray the surface of the mold evenly with cocoa butter. Clean the top surface of the mold with a paper towel before the cocoa butter completely sets.



Utensils to make bonbons Bonbon molds Ladle Melting machine or tempering machine Palette knife Triangular palette knife or scraper Instruction notes 1. 2.



Temper the melted chocolate. Ensure that the molds are at an ambient temperature.



Molding the bonbons 1.



Fill the mold with tempered chocolate. Tilt the mold and scrape the excess chocolate from the surface and edges of the mold with the scraper. 2. Firmly shake the molds on the surface of marble or other worktop to release any air bubbles. 3. Turn the mold upside down over a melting tank or onto a sheet of baking paper and tap with the handle of the scraper. 4. Remove the remnants of chocolate from the surface and edges of the mold using the triangular spatula. 5. Drain the mold by tapping it for 5 minutes on the paper and place it in the refrigerator for 5 minutes. 6. Scrape the remnants of chocolate from the surface of the mold using the triangular spatula and leave to harden for a few minutes in the refrigerator. The molds are then ready to be filled. 7. Fill them with ganache. You should use a piping bag. Fill them to within 2 mm of the edge, taking care to leave sufficient room to insert the closure. 8. Ensure that the ganache is not too hot (maximum 26°C / 79°F). Once filling has been done, leave to harden at 17°C / 63°F for a minimum of 12 hours. 9. To close the bonbons: heat the surface of the mold very briefly, using a hot air gun. Then spread a small amount of tempered chocolate over the surface of the mold and scrape with a triangular spatula. 10. Leave to crystallize. 11. To remove from the mold, turn the mold over a surface.



216



217



Chocolate Bonbons Techniques 1



Bonbons



2



2a



1.



Rinse with water and polish mold with cotton towel.



2.



Melt cocoa butter on direct heat in a small saucepan; add the sieved oil-based color.



3.



Emulsify it together with a hand blender and sieve the mixture.



4.



Cool the colored cocoa butter to 32°C / 89°F. This is the temperature that we will always have to paint the molds. When lowering the temperature of the cocoa to less than 32°C / 89°F, heat it in the microwave until it reaches the desired temperature.



5.



Using a brush, dip in the cocoa butter and paint the mold or flick it over the mold to create a splattered pattern.



6.



Wipe and polish the mold with a towel to remove the excess cocoa butter.



7.



Spray the surface of the mold evenly with the cocoa butter mixture; be sure the temperature is 32°C / 89°F.



8.



Clean the top surface of the mold with a cotton towel before the cocoa butter sets.



9.



Once the cocoa butter has set, temper chocolate; fill the mold with the chocolate.



3



5



10. Scrape the top surface and side of the mold.



5a



4



6



6a



11. Tap the mold on the table to eliminate air bubbles in the mold. 12. Turn the mold upside down over a bowl and tap with the handle of the scraper. Once all the excess chocolate has been tapped out, scrape the mould while it is still upside down. 13. The top surface of the mold needs to be clean. Place the mold to set at room temperature. 14. Place the prepared ganache into a squeeze bottle or piping bag and fill the chocolate mold, leaving enough space for the base.Leave the mold at room temperature for 12 hours.



7



15. Temper the chocolate and spread onto the mold. 16. Use a metal scraper to remove the excess chocolate by scraping the mold. 17. Leave the mold at room temperature to set for approximate 30 minutes and unmold the chocolate bonbons.



7a



7b



8



9



10



14



11



11a



15



12



15a



218



13



16



14a



16a



219



Ganache Recipes



Bonbons



220



221



Ganache Recipes



Bonbons



Valrhona Dulcey Ganache



Raspberry and Dark Chocolate Ganache



250 g heavy cream / double cream 30 g invert sugar 500 g Valrhona Dulcey blond, 32%, melted 40 g unsalted butter, softened



40 g invert sugar 325 g raspberry purée 350 g Valrhona Guanaja dark chocolate, 70% 50 g unsalted butter, softened



1. 2.



1. 2. 3.



In a small pot, bring cream and invert sugar to a simmer. Place chocolate into a bowl and pour hot liquid over the chocolate. Emulsify with a hand blender. Cool to 35°C / 95°F, before adding the butter and processing with a hand blender until smooth.



In a small pot, bring invert sugar and purée to a boil. Place chocolate into a bowl. Pour hot mixture over chocolate and whisk to emulsify. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



Salted Caramel Ganache



Guanaja Chocolate Ganache



240 g heavy cream / double cream 120 g glucose syrup 60 g invert sugar 220 g granulated sugar (US) 240 g Valrhona Bahibe milk chocolate, 46%, melted 40 g cocoa butter 120 g salted butter, softened Fleur de Sel / sea salt, as desired



30 g invert sugar 170 g heavy cream / double cream 170 g Valrhona Guanaja chocolate, 70%, melted 20 g unsalted butter, softened



1. 2. 3. 4.



1. 2. 3.



In a medium size pot, bring cream, glucose and invert sugar to a boil. In a saucepan, heat sugar slowly to reach a golden amber color. Add cream mixture slowly to deglaze. Place chocolate and cocoa butter into a bowl and pour hot liquid over chocolate and cocoa butter. Whisk until smooth. Cool to 35°C / 95°F, before adding butter and Fleur de Sel and processing with a hand blender until smooth.



Hazelnut Chocolate Ganache



In a small pot, bring invert sugar and cream to a boil. Place chocolate into a bowl, pour hot mixture over the chocolate and whisk to emulsify. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



Berry and Milk Chocolate Ganache 38 g invert sugar 380 g cherry, blueberry, blackberry or strawberry purée 500 g Valrhona Jivara milk chocolate, 40%, melted 40 g unsalted butter, softened



150 g heavy cream / double cream 15 g invert sugar 275 g Valrhona Gianduja chocolate, 36% 50g Valrhona hazelnut praliné, 66 %



1. 2. 3.



1. 2.



Coconut Ganache



In a small pot, bring cream and invert sugar to a boil. Place chocolate and praliné in a bowl, pour hot mixture over the chocolate and whisk to emulsify. Cool to 35°C / 95°F.



Passion Fruit and Mango Ganache 40 g invert sugar 125 g mango purée 100 g passion fruit purée 515 g Valrhona Ivoire white chocolate, 35%, melted 25 g unsalted butter, softened 1. 2. 3.



In a small pot, bring invert sugar and purée to a boil. Place chocolate into a bowl. Pour hot mixture over chocolate and whisk to emulsify. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



20 g invert sugar 250 g coconut purée 600 g Valrhona Ivoire white chocolate, 35%, melted 65 g coconut, shredded 1. 2. 3.



In a small pot, bring invert sugar and purée to a boil. Place chocolate into a bowl. Pour hot mixture over the chocolate and whisk to emulsify. Cool to 35°C / 95°F, before stirring in coconut and blend with a hand blender until smooth.



In a small pot, bring invert sugar and both purées to a boil. Place chocolate into a bowl. Pour hot mixture over chocolate and emulsify with a hand blender. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



222



223



Ganache Recipes



Bonbons



Pistachio Ganache



Mandarin Ganache



20 g invert sugar 160 g heavy cream / double cream 75 g pistachio paste, 100% 390 g Valrhona Ivoire white chocolate, 35%, melted 30 g unsalted butter, softened



100 g heavy cream / double cream 100 g mandarin purée 50 passion fruit purée 45 g invert sugar 175 g Valrhona Jivara chocolate, 40%, melted 175 g Valrhona Guanaja chocolate, 70%, melted



1. 2. 3.



In a small pot, bring invert sugar and cream to a boil. Place pistachio paste and chocolate into a bowl. Pour hot mixture over pistachio and chocolate and emulsify with a hand blender. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



1. 2.



In a small pot, bring cream, both purées and invert sugar to a boil. Place both chocolates into a bowl, pour hot mixture over chocolate and whisk to combine. Process with a hand blender until smooth.



Citrus Ganache



Apricot Milk Chocolate Ganache



225 g heavy cream / double cream 40 g invert sugar Zest of one orange Zest of one grapefruit Zest of one lemon Zest of one lime 550 g Valrhona Opalys white chocolate, 33%, melted



140 g heavy cream / double cream 55 g invert sugar 200 g apricot purée 700 g Valrhona Jivara milk chocolate, 40%, melted 40 g unsalted butter, softened



1. 2.



In a small pot, bring heavy cream, invert sugar and citrus zests to a boil. Set aside to infuse for 30 minutes and then bring back to a boil. Place chocolate into a bowl. Strain hot mixture over chocolate and emulsify with a hand blender.



Caramélia Ganache 275 g heavy cream / double cream 50 g invert sugar 500 g Valrhona Caramélia milk chocolate caramel, 36%, melted 65 g unsalted butter, softened 1. 2. 3.



In a small pot, bring cream and invert sugar to a boil. Place chocolate into a bowl, pour hot mixture over chocolate and whisk until smooth. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



1. 2. 3.



In a small pot, bring cream, invert sugar and purée to a boil. Place chocolate into a bowl, pour hot mixture over chocolate, and whisk to combine. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



Almond Chocolate Ganache 150 g heavy cream / double cream 25 g invert sugar 265 g Valrhona Caraibe dark chocolate, 66%, melted 55 g almond paste 1. 2. 3.



In a small pot, bring cream and invert sugar to a boil. Place chocolate into a bowl, pour hot mixture over chocolate and whisk to combine. Add almond paste and process with a hand blender until smooth.



Bahibe Milk Chocolate Ganache 200 g heavy cream / double cream 30 g invert sugar 400 g Valrhona Bahibe milk chocolate, 46% 60 g unsalted butter, softened



Jivara Milk Chocolate and Passion Fruit Ganache 150 g heavy cream / double cream 50 g invert sugar 365 g Valrhona Jivara milk chocolate, 40%, melted 40 g unsalted butter, softened 55 g passion fruit purée 1. 2. 3.



1. 2.



In a small pot, bring cream and invert sugar to a boil. Place chocolate into a bowl, pour hot mixture over chocolate and whisk until smooth. Cool to 35°C / 95°F, before adding butter and purée. Process with a hand blender until smooth.



224



3.



In a small pot, bring invert sugar and cream to a boil. Place chocolate into a bowl. Slowly pour boiling mixture onto melted chocolate. Mix using a rubber spatula to create a glossy and elastic texture. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



225



Ganache Recipes



Bonbons



Yuzu Ganache 130 g heavy cream / double cream 40 g invert sugar 375 g Valrhona Ivoire white chocolate, 35% 65 g fresh yuzu juice 55 g unsalted butter, softened 1. 2. 3.



In a small pot, bring cream and invert sugar to a boil. Place chocolate into a bowl. Slowly pour boiling mixture onto melted chocolate. Mix using a rubber spatula to create a glossy and elastic emulsion. Cool to 35°C / 95°F, before adding butter and processing with a hand blender until smooth.



Ivoire White Chocolate Vanilla Ganache 200 g heavy cream / double cream 20 g invert sugar 2 Tahitian vanilla beans / pods and seeds (split and scrape the pod) 410 g Valrhona Ivoire white chocolate, 35% 1. 2. 3.



In a small pot, bring cream and invert sugar to a boil and infuse with the split and scraped vanilla beans and seeds. Place chocolate into a bowl. Slowly pour boiling mixture onto melted chocolate. Mix using a rubber spatula to create an elastic texture. Cool to 35°C / 95°F, before processing with a hand blender until smooth.



226



227



228



229