recipes, felchlin recipe book, 2006

www.felchlin.com

Pastry Seminar & Workshop 2006 In the United States of America

Stephan Iten

Corporate Pastry Chef Max Felchlin AG

Schedule and Program for Pastry Seminar 2006

1st Day: 09.00 am Welcome and Introduction of Felchlin Switzerland Presentation of the Seminar 09.30 am Truffles, Pralines

! Tea Time no sugar added ! Praline Fantasy no sugar added ! Arabia no sugar added ! Coconut Apricot ! Banana Apple Blossom ! Key Lime

12.30 pm Lunch Break 01.30 pm Decoration, Showpieces 06.00 pm End of the first Day

Schedule and Program for Pastry Seminar 2006 continued

2nd Day: 09.00 am Finishing Truffles, Pralines 11.00 am Pastries & Desserts

! Chocolate Tart with Earl Grey Tea Mousseline no sugar added ! Angolia no sugar added ! Bergamontier ! Cappuccino from Strawberries with Roses ! St. Tropez ! Treasure of Basil and Strawberries

Entremets

! Chocolate Inspiration no sugar added ! Delice no sugar added ! Opera ! Manureva ! Hawaii Bananas ! Provoçale

12.30 pm Lunch Break 01.30 pm Pastries, Entremets 04.00 pm Miniardises

! Queen of Sheeba no sugar added ! Chocolate Banana Cake no sugar added ! Pineapple Coconut ! Bolero ! Crusty Pear Galette ! Cherry

05.00 pm Display and Sampling of all the prepared products Discussion 06.00 pm End of the Workshop

Tea Time No Sugar Added

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com

CL76E CL77E

Lacta 38%, milk Couverture, no sugar added Supremo 62%, dark Couverture, sugar free

Yield: 4 praline molds à 48 pces Ingredients: 310 g / 10.8 oz heavy cream 35%, liquid 15 g / 0.4 oz Jasmine tea 300 g / 10.5 oz Supremo 62% 80 g / 2.8 oz Lacta 38 % 50 g / 1.7 oz butter, unsalted, soft

Preparation: Boil liquid heavy cream 35% and Jasmine tea. Let them infuse for 1 hour. Strain and reboil. Mix with Lacta 38% and Supremo 62%. Cool down to 35°C/ 95°F. Add soft butter and homogenize the ganache by using a hand blender. Setting: By using the spray gun, spray light pink and white colored cocoa butter into the molds. Cast one time with Lacta 38%. Pipe the ganache into the molds and let it set (crystallize) for 24 hours at 12° - 15°C / 55° - 59°F. Seal with Lacta 38% and place in the refrigerator for 10 minutes. Demold.

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Praline Fantasy No Sugar Added


CL77E DC09E CL76E CA23E

Supremo 62%, dark Couverture, sugar free Praline F, hazelnut praline cream, no sugar added Lacta 38%, milk Couverture, no sugar added Cocoa Nibs

Yield: Frame of 26 x 35 cm / 10.24 x 13.8 inches. Cut squares of 1.5 x 3 cm / 0.4 x 1.3 inches. 100 pces Ingredients: 350 g / 12.2 oz heavy cream 35%, liquid 400 g / 14.0 oz Supremo 62% 150 g / 5.2 oz Praline F 30 g / 1.0 oz butter, unsalted, soft

Preparation: Warm up heavy cream 35%, liquid to 35°C / 95°F. Add tempered Supremo 62% and Praline F. Mix carefully butter under the ganache. Homogenize the ganache by using a handblender. Setting: Fill the mixture in a frame and spread it level. Let it set for 24 hours by room temperature. Cut in pieces by using a praline guitar. Dip in Supremo 62%. Decoration: Decorate the surface with fine lines of Lacta 38% and sprinkle some Cocoa Nibs.

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Arabia No Sugar Added


CL76E FE64E HA01E

Lacta 38%, milk Couverture, no sugar added Gusto Ricco, mocca paste, water freeCocoa Powder, 22 –24%

Yield: 2 praline molds à 32 pces Ingredients: 100 g / 3.5 oz heavy cream 35%, liquid 20 g / 0.7 oz Gusto Ricco 250 g / 8.7 oz Lacta 38% 30 g / 1.0 oz butter, unsalted, soft

Preparation: Temper heavy cream 35% to 35°C / 95°F. Add Gusto Ricco and tempered Lacta 38%. Mix well. Incorporate soft butter and homogenize by using a handblender Setting: By using a sieve dust Cocoa powder into the molds. Cast twice with Lacta 38%. Pipe with a pastry bag the ganache into the praline molds. Let it set (crystallize) for 24 hours by room temperature. Seal with Lacta 38% and place for 10 minutes in the refrigerator. Demold.

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Coconut Apricot


CS88E CS84E FE93E

Madagascar 64%, 72 h Rondo, Grand Cru Couverture Edelweiss 33% Rondo, white Couverture, surfine Cocos-Gianduja, with shredded coconuts

Yield: Frame of 26 x 35 x 0.5cm / 10.24 x 13.8 x 0.2 inches. Cut squares of 2 x 2 cm / 0.7 x 0.7 inches. 100 pces Ingredients: Madagascar Ganache: 150 g / 5.2 oz heavy cream 35%, liquid 20 g / 0.7 oz glucose 10 g / 0.3 oz trimoline (inverted sugar) 200 g / 7.0 oz Madagascar 64% 40 g / 1.4 oz butter, unsalted, soft Coconut Ganache: 80 g / 2.8 oz heavy cream 35%, liquid 110 g / 3.8 oz coconut milk 30 g / 1.0 oz glucose 30 g / 1.0 oz trimoline (inverted sugar) 480 g /16.8 oz Edelweiss 33%

150 g / 5.2 oz Cocos-Gianduja 20 g / 0.7 oz white Rum 100 g / 3.5 oz butter, unsalted, soft Apricot Gelee: 240 g / 8.4 oz apricot puree 25 g / 0.8 oz granulated sugar 8 g / 0.2 oz pectin yellow ribbon 250 g / 8.7 oz granulated sugar 30 g / 1.0 oz glucose 7 g / 0.2 oz citric acid 1:1

Preparation: Madagascar Ganache Warm up heavy cream, glucose and inverted sugar to 35°C / 95°F. Add the Madagascar 64% and stir. Fold the soft, unsalted butter under the mixture. By using the handblender homogenize the ganache. Coconut Ganache Boil heavy cream, coconut milk, glucose and inverted sugar. Cool down to 35°C / 95°F. Add the tempered Edelweiss 33% and Cocos-Gianduja. Stir well to a smooth mass. Add the soft, unsalted butter and the white Rum. Homogenize the ganache. Apricot Gelee Mix granulated sugar and pectin well. Add to the apricot puree and boil. Add the second part of sugar and glucose and boil everything up to 105°C / 221°F. Add the citric acid. Fill up the gelee in the frame and let it set. Setting: Fill up the Coconut Ganache in the frame. Place the apricot gelee on top. Smooth out with the Madagascar ganache and let everything set for 24 hours by room temperature. Cut the praline in the desired squares, dip in tempered Madagascar 64%. Place on a white colored transfer sheet. After setting remove.

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Banana Apple Blossom


CS84E CS85E

Edelweiss 33% Rondo, white Couverture, surfine Ambra 38% Rondo, milk Couverture, surfine

Yield: 4 pyramid praline molds à 32 pces

Ingredients: 160 g / 5.6 oz heavy cream 35%, liquid 120 g / 4.2 oz banana puree 60 g / 2.1 oz trimoline (inverted sugar) 50 g / 1.7 oz apple cider 320 g /11.2 oz Edelweiss 33% 90 g / 3.1 oz butter, unsalted, soft

Preparation: Boil heavy cream and banana puree. Add inverted sugar and apple cider. Mix well with Edelweiss 33%. Cool down to 35°C/ 95° F. Add soft butter and homogenize the ganache by using a hand blender. Setting: Spray out the pyramid molds with yellow colored cocoa butter and Ambra 38% by using a spray gun. Cast the pyramid molds twice with Edelweiss 33%. Pipe the ganache into the molds by using a pastry bag. Let it set (crystallize) for 24 hours by room temperature. Seal with Edelweiss 33% and place in the refrigerator for 10 minutes. Demold.

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Key Lime


CS59E CS84E

Maracaibo Clasificado 65% Rondo, Grand Cru Couverture Edelweiss 33% Rondo, white Couverture, surfine

Yield: 3 dome praline molds à 32 pces Ingredients: 260 g / 9.1 oz heavy cream 35%, liquid 40 g / 1.4 oz glucose 2 pces fresh lime peel 50 g / 1.7 oz lime puree 100 g / 3.5 oz forest honey 260 g / 9.1 oz Maracaibo Clasificado 65% 50 g / 1.7 oz butter, unsalted, soft

Preparation: Warm up heavy cream and glucose. Boil lime puree and fresh lime peel. Mix both parts and add forest honey. Fold in tempered Maracaibo Clasificado 65%. Cool down to 35°C/ 95°F. Add soft butter and homogenize the ganache by using a hand blender. Setting: By using a chocolate spray gun, spray the dome mold with light green colored cocoa butter. Let it set by room temperature. Cast the dome mold twice with Edelweiss 33%. Pipe the lime ganache with a pastry bag into the dome mold. Let it set (crystallize) for 24 hours by room temperature. Seal with Edelweiss 33% and place in the refrigerator for 10 minutes. Demold.

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Creative & Modern

Decoration Elements ………………………… Couvertures on frozen Elements

Chocolate Curls This technique is a special way to produce thin couverture curls. By using a pastry bag pipe fine couverture lines on a frozen plastic tube. Remove the couverture immediately from the frozen tube. Let it crystallize over night before using. Chocolate Spaghetti Net For chocolate spaghetti use a pastry bag to pipe slightly liquid non-tempered couverture in fine lines on a frozen marble slab. The couverture crystallizes immediately. Take a spatula to remove. Arrange the spaghetti bundles to the desired shape. Let it set on a sheet overnight. Chocolate Band Spread out very thin layered non-tempered couverture on a frozen marble slab. Immediately comb and cut in bands.

Roll the couverture bands in the desired shapes. Let it crystallize over night.

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Chocolate Spirals and Bands

Chocolate Spirals Spread out a very thin layer of tempered couverture on a plastic sheet. Comb and cut in desired shapes. As soon as the couverture has set, roll the spirals on the plastic sheet over a tube. Let it crystallize for about 3-4 hours. Remove carefully the couverture spirals from the plastic tube.

Chocolate Bands With this technique you can easily create two-colored couverture bands. Spread out a very thin layer of tempered couverture on a plastic sheet. Comb. As soon as the first couverture has crystallized, spread on it the second couverture which has a different color.

Cut immediately in the desired shapes.

Let it set. Remove chocolate bands from the surface.

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Couverture Sails and Arcs

Couverture Sails Place a plastic foil on a oiled sheet. Put metal sticks on the sides to fix the heights. Spread out tempered couverture. Before setting, cut in shapes and roll on a plastic tube. Let it crystallize over night before removing from the plastic foil.

Couverture Arcs Spread out very thin tempered couverture on a plastic sheet. Let it set. Cut in individual sizes. Roll on a plastic tube. Crystallize over night.

Remove from the plastic sheet.

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Colored Couverture Transfer Sheet

Pipe dots on a oiled plastic sheet with tempered white couverture. Let it set and spread out a thin layer of tempered dark Couverture. We are able to use a large version of different

techniques and decoration methods. Brush colored cocoa butter by using a paint roller, or use a spray gun and spray colored and tempered (35°C / 95°F) cocoa butter on a oiled plastic foil.

Couverture bowls

In a hemispheric mold lay out some gold leaves. Paint the inside with tempered and different colored couvertures, using your fingers. Or spray with the spray gun tempered, colored cocoa butter. Let it set and cast twice with tempered white couverture. Crystallize for about 20 minutes in the refrigerator. Demold.

Put two hemispheric molds for a few seconds on a warm sheet and join them.

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Powder- and Marble Effects

Place a plastic foil on a oiled sheet. Dust lightly with cocoa powder. Cover lightly with white tempered couverture.

Let it crystallize over night before removing from the plastic foil

The rusty effect is another possible variant. Sprinkle the mold lightly with water. Dust with icing sugar.

Cast the mold twice with tempered dark couverture. Let it crystallize and place in the refrigerator for about 30 minutes.

Couverture spraying Techniques & Showpieces

With colored cocoa butter or tempered couverture spray out any type of mold. Options ·liquid, red, tempered cocoa butter ·yellow cocoa butter ·orange cocoa butter ·light green cocoa butter Always temper cocoa butter up to 37°C /96°F. Cast with white tempered Couverture. Crystallize and refrigerate for about 20 minutes. Demold.

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Spraying of frozen Couverture Elements Freeze any type of mold for about 30 minutes. Temper cocoa butter up to 40°C /104° F. Spray directly on the frozen elements. Let it crystallize over night or you get condensation, temperature changes or no direct crystallization. Recipe for spraying couverture: White couverture: 650 g / 22.7 oz white couverture 350 g / 12.2 oz cocoa butter Milk& dark couverture: 700 g / 24.5 oz milk couverture 300 g / 10.5 oz cocoa butter Black couverture: 600 g / 21 oz dark couverture 100 g / 3.5 oz cocoa block 300 g / 10.5 oz cocoa butter

To create showpieces use different molds, rings and stencils.

Before creating your showpiece be aware about the following: ! Make sure all elements are not too thick. Otherwise the pieces could collapse when built together. ! For a rapid construction of the showpiece use cold spray. ! Do not touch the surface anymore if you use spray guns. ! Work always with gloves. ! Place decoration such as colored bowls, chocolate flours, transfer sheets etc. on the very end. ! Make sure that you use only tempered couverture.

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Showpieces can be used for the following:

Turn down service in Hotel, Amenities Exhibition Windows presentation

As an image creator in your pastry shop, ore lobby lounge, etc....

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Tuilles, Macaroons, Isomalt Decoration, Dry Fruit Chips

Tuilles: 110 g / 3.8 oz granulated sugar 60 g / 2.1 oz orange juice 30 g / 1.0 oz pastry flour 60 g / 2.1 oz almond powder 60 g / 2.1 oz warm butter Preperation: Mix all ingredients together. Spread out on a silpat and bake in the

preheated oven at 200°C / 392°F until golden crispy. Lay over a wooden roller and bring to shape.

Macaroons: 250 g / 8.8 oz TPT= almond powder & icing sugar 100 g / 3.5 oz granulated sugar 100 g / 3.5 oz egg white 25 g / 0.8 oz granulated sugar Preperation: Sieve granulated sugar and TPT very fine. Put aside. Whisk egg white and the second part of the granulated sugar to a meringue. By

using a spoon fold the TPT mixture into the meringue.

Isomalt: Spread out Isomalt on a silpat. Add food color and bake at 150°C / 302°F until the sugar bubbles.

Dry fruit chips: Cook a 1:1 sugar sirup. Let it cool down. Dip the sliced fruits such as apples, lemons, limes, pears, oranges, etc. in the sugar sirup. Lay out on a silpat and bake in the preheated oven at 100°C / 212°F for several hours. The sliced fruit have to be very crispy.

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Chocolate Tart with Earl Grey Tea Mousseline

No Sugar Added


CL77E HA01E UE03E

Supremo 62%, dark Couverture, sugar free Cocoa powder, 22-24% Vanilla cream powder

Yield: 12 pastry molds 6 x 3 cm / 2.3 x 1.1 inches

Ingredients: Chocolate Almond Short Bread: 120 g / 4.2 oz butter, unsalted 80 g / 2.8 oz maltisorb 50 g / 1.7 oz whole eggs 20 g / 0.7 oz almond powder 200 g / 7.0 oz pastry flour 50 g / 1.7 oz Cocoa powder Chocolate Sponge without flour: 150 g / 5.2 oz whole eggs 200 g / 7.0 oz egg white 240 g / 8.4 oz maltisorb 80 g / 2.8 oz Cocoa powder Chocolate Ganache: 200 g / 7.0 oz heavy cream 35%, liquid 200 g / 7.0 oz Supremo 62% 50 g / 1.7 oz fresh raspberry puree 50 g / 1.7 oz butter, unsalted Earl Grey Tea Mousseline: 250 g / 8.7 oz milk 50 g / 1.7 oz maltisorb 30 g / 1.0 oz Vanille cream powder 2 g /0.07 oz Earl Grey tea leaves 2 g /0.07 oz gelatine leaves 200 g / 7.0 oz heavy cream 35%, whipped

Preparation: Chocolate Almond Short Bread Mix soft butter and maltisorbl creamy. Add slowly whole eggs, almond powder and mix well. Fold slowly sieved pastry flour and cocoa powder into the mixture. Let it rest in the refrigerator. Roll the dough out and place in pastry molds. Bake at the preheated oven at 200°C / 392°F until crispy. Chocolate Sponge without flour Whisk whole eggs foamy. Whip egg white and maltisorb to a meringue. Fold slowly under the egg mixture. Incorporate Cocoa powder. Spread on a silpat sheet and bake at 180°C/ 356°F. Cut out round circles. Chocolate Ganache Warm up heavy cream 35% to 30°C / 86°F. Add to the tempered Supremo 62%. Mix fresh raspberry puree and add the soft butter. Homogenize by using a handblender. Earl Grey Tea Mousseline Mix half of the cold milk with Vanilla cream powder. Boil the rest of the milk with maltisorb and Earl Grey tea leaves. Let it set for 1 hour. Strain and re-boil. Add to the Vanilla cream powder and cook to a cream. Add dissolved gelatine leaves and cool down to 30°C / 86°F. Fold slowly whipped cream under the Mousseline. Fill up in small flexipan molds and freeze. Demold. Setting: Pipe half of the Chocolate Ganache into the Chocolate Almond Short Bread. Place a round disc of Chocolate Sponge. Fill up with Chocolate Ganache. Let it set. Place the frozen Earl Grey Tea Mousseline on top. Decoration: Chocolate transfer, fresh raspberry and gold leaf.

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Angolia No Sugar Added


CL76E CL77E CA23E CS11E

Lacta 38%, milk Couverture, no sugar added Supremo 62%, dark Couverture, sugar free Cocoa Nibs Granulated Cocoa Butter

Yield: 15 pces à 5 cm / 2 inches Ø

Ingredients: Sablé Dough: 200 g / 7.0 oz butter, unsalted 300 g /10.5 oz pastry flour 100 g / 3.5 oz maltisorb 40 g / 1.4 oz egg white 2g / 0.1 oz backing powder Milk chocolate Sponge: 120 g / 4.2 oz butter, unsalted 200 g / 7.0 oz whole eggs 190 g / 6.6 oz maltisorb 150 g / 5.2 oz Lacta 38% 50 g / 1.7 oz pastry flour 3 g / 0.1 oz baking powder Chocolate Mousse: 200 g / 7.0 oz milk 400 g /14.0 oz Supremo 62% 500 g /17.5 oz heavy cream 35%, whipped Raspberry Filling: 400 g / 14.0oz fresh raspberries 3 g / 0.1 oz maltisorb 3 g / 0.1 oz gelatine leaves

Preparation: Sablé Dough Mix butter and maltisorb. Add slowly the egg white. Fold carefully sieved pastry flour and baking powder. Mix to a dough. Refrigerate. Roll the dough in a round circle and bake in the preheated oven at 210°C / 410°F. Milk Chocolate Sponge Whip butter and maltisorb well. Add the whole eggs one by one and whip fluffy. Fold in the melted Lacta 38%, sieved pastry flour and baking powder. Bake in the preheated oven at 210°C / 410°F for about 15 minutes. Chocolate Mousse Boil milk. Then add to the Supremo 62% and stir slowly to a smooth mass. Fold the whipped cream 35% under the mixture. Raspberry Filling: Boil the raspberries. Add the maltisorb and the dissolved gelatine leaves. Fill up in small and round flexipan molds and freeze. Setting: Place a disc of Sablé Dough in round flexipan molds. Fill up half of the Chocolate Mousse. Place a frozen raspberry circle. Put a disc of Milk Chocolate Sponge on it and smooth out with the remaining Chocolate Mousse. Decoration: By using a chocolate spray gun, spray the frozen pastry with a mixture of 4/5 Lacta 38% and 1/5 Cocoa Butter. Place a Sablé Dough on top and decorate with fresh raspberries and gold leaves.

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Bergamontier


TM30E RA51E

Cara Molla, dairy caramel cream Orange Peel

Yield: 15 pastry molds à 5 cm / 2 inches Ø, 5 cm / 2 inches high

Ingredients: Sablé Bergamont: 240 g / 8.4 oz butter, unsalted 240 g / 8.4 oz icing sugar 120 g / 4.2 oz egg yolks 340 g / 12.1 oz pastry flour 15 g / 1.0 oz baking powder 7 g / 0.2 oz fleur de sel (sea salt) 5 drops Bergamont essence Dacquoise: 160 g / 5.6 oz egg white 130 g / 4.5 oz granulated sugar 30 g / 1.0 oz pastry flour 60 g / 2.1 oz icing sugar 60 g / 2.1 oz almond powder 60 g / 2.1 oz crushed, white almonds Caramel Mousse: 180 g / 6.3 oz Cara-Molla 4 g / 0.1 oz gelatine leaves 250 g / 8.7 oz heavy cream 35%, whipped Bergamont Orange Cream: 160 g / 5.6 oz milk 6 g / 0.2 oz Bergamont tea leaves 5 g / 0.1 oz Orange Peel 10 g / 0.3 oz gelatine leaves 250 g / 8.7 oz heavy cream 35 %, whipped

Preparation: Sablé Bergamont Mix butter, icing sugar and fleur de sel (sea salt). Add egg yolks and Bergamont essence. Fold sieved pastry flour and baking powder under the mixture. Cool in the refrigerator. Roll out about 1 cm / 0.5 inches thick. Cut out some discs and bake at 200°C / 392°F. Dacquoise Whip egg white and granulated sugar to soaft peaks. Fold icing sugar, pastry flour and almond powder under the egg mixture. Spread out on a baking tray. Sprinkle the crushed, white almonds and bake in the preheated oven at 200°C / 392°F. Caramel Mousse Warm up Cara-Molla. Add dissolved gelatine leaves and mix well. Cool down to 30°C / 86°F and fold the heavy cream 35% under. Bergamont Orange Cream: Boil milk, Orange Peel and Bergamont tea leaves. Let it soak for 1 hour. Strain. Warm up, add dissolved gelatine and mix well. Fold carefully heavy cream 35% under. Setting: Lay out the baked Sablé Bergamont in a pastry mold. Fill the half up with Bergamont Orange Cream. Let it set. Place a Dacquoise on top. Pipe some Caramel Mousse and let it set. Fill the remaining Bergamont Orange Cream. Smooth out and freeze. Demold. Decoration: Glaze the top of the pastry with cold, clear glaze and marble with Cara-Molla. Use isomalt and chocolate décor. Place some colored chocolate decoration round the pastry.

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Cappuccino from Strawberries with Roses

CS88E CS36E DC57E

Madagascar 64% 72 h Rondo, Grand Cru Couverture Maracibo Criolait 38% Rondo, milk/cream, Grand Cru Couverture Cappuccino F, cappuccino filling firm

Yield: 12 champagne glasses Ingredients: Strawberries with Sezchuan pepper 500 g / 17.5 oz strawberries 70 g / 2.4 oz icing sugar 4 pces Sezchuan pepper corn Grand Cru Chocolate Mousse: 100 g / 3.5 oz egg yolks 20 g / 0.7 oz water 30 g / 1.0 oz granulated sugar 2 g / 0.7 oz gelatine leaves 30 g / 1.0 oz rose gelee 3 drops rose water 50 g / 1.7 oz Madagascar 64% 100 g / 3.5 oz Maracaibo Criolait 38% 200 g / 7.0 oz heavy cream 35%, whipped Cappuccino Mousseline: 100 g / 3.5 oz Cappuccino F 4 g / 0.1 oz gelatine leaves 400 g /14.0 oz heavy cream 35%, whipped Crème Chantilly à la Rose 200 g / 7.0 oz rose gelee 50 g / 1.7 oz strawberry puree 3 g / 0.1 oz gelatine leaves

Preparation: Strawberries with Sezchuan pepper Simmer strawberries and icing sugar in a bain-marie for about 1 hour. Cover with a foil. 10 minutes before finishing add Sezchuan pepper corn. Sieve through a fine cloth. Yield about 370 g / 12.9 oz. Grand Cru Chocolate Mousse Whip egg yolks well. Boil granulated sugar and water up to 121°C / 249°F. Mix boiled sugar sirup and egg yolks to a meringue. Add dissolved gelatine leaves, rose gelee, and rose water. Incorporate melted Madagascar 64% and Criolait 38% and stir to a smooth mass. Fold slowly the whipped cream (soft peak) under. Cappuccino Mousseline Melt Cappuccino F. Add half of the whipped cream 35% with dissolved gelatine under the Cappuccino F. Add slowly the rest of the whipped cream. Crème Chantilly à la Rose Warm up rose gelee and strawberry puree. Add dissolved gelatine leaves and let it set. Setting: Fill up the prepared Strawberries with Sezchuan pepper in glasses. Place a half of a strawberry into the puree and put in the freezer for 10 minutes. Pipe some of the Grand Cru Mousse in the glasses. Let it set. Pipe Cappuccino Mousseline on top. By using a spoon place some of the Crème Chantilly à la Rose. Decoration: Decorate with heavy cream 35% and dust with cocoa powder. Place halved strawberries, isomalt sugar, chocolate curls and rose leaves.

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St. Tropez


CS87E RA51E RA50E

Arriba 72%, 72h Rondo, Grand Cru Couverture Orange Peel Lemon Peel

Yield: 10 glasses à 200 g / 7 oz

Ingredients: Almond Sponge: 120 g / 4.2 oz granulated sugar 100 g / 3.5 oz whole eggs 10 g / 0.3 oz Lemon Peel 25 g / 0.8 oz milk 130 g / 4.5 oz pastry flour 4 g / 0.1 oz baking powder 4 g / 0.1 oz lemon juice 50 g / 1.7 oz butter, liquid 80 g / 2.8 oz olive oil, extra virgin (Sicily) Exotic Champagne Gelee: 250 g / 8.7 oz water 40 g / 1.4 oz granulated sugar 2 g / 0.1 oz Orange Peel 2 g / 0.1 oz Lemon Peel 1 pce vanilla bean 3 g / 0.1 oz ginger, fresh 1 pce clove 5 pces coriander corn 2 pces pepper corn, black 4 g / 0.1 oz gelatine leaves 50 g / 1.7 oz champagne Italian Meringue: 250 g / 8.7 oz granulated sugar 50 g / 1.7 oz water 125 g / 4.3 oz egg white Lime Foam: 125 g / 4.3 oz lime puree 9 g / 0.3 oz gelatine leaves 220 g / 7.7 oz Italian Meringue 220 g / 7.7 oz heavy cream 35%, whipped Arriba Orange Chocolate Mousseline: 150 g / 5.2 oz egg yolks 20 g / 0.7 oz granulated sugar 280 g / 9.8 oz Arriba 72% 200 g / 7.0 oz orange juice 3 g / 0.1 oz Orange Peel 40 g / 1.4 oz Grand Marnier 4 g / 0.1 oz gelatine leaves 45 g / 1.5 oz egg white 40 g / 1.4 oz granulated sugar 380 g / 13.3 oz heavy cream 35%, whipped

Preparation: Almond Sponge Whip whole eggs, granulated sugar and Lemon Peel foamy. Add milk and slowly the sieved pastry flour, baking powder and lemon juice. Carefully fold olive oil and liquid butter under the mixture. Fill up in small, round flexipan molds of about 1 cm / 0.5 inches height and bake at 180°C / 356°F for 20-30 minutes. Exotic Champagne Gelee Boil all ingredients, besides champagne and gelatine leaves. Let it soak for several hours. Strain. Add the dissolved gelatine leaves and the champagne. Italian Meringue Cook water and granulated sugar to 121°C / 250°F. Add slowly to whipped egg whites. Stir foamy until cold. Lime Foam Warm up half of the lime puree. Add the dissolved gelatine leaves and the rest of the cold lime puree. Mix well. Fold cold Italian meringue and whipped cream 35% under the Lime Foam. Arriba Orange Chocolate Mousseline Whip egg yolks and granulated sugar foamy. Warm up Arriba 72% to 48°C / 118°F. Mix with orange juice, Orange Peel and Grand Marnier to a smooth mass. Add dissolved gelatine leaves into the ganache. Whip egg white and granulated sugar to a meringue. Fold whipped cream and meringue under the ganache. Setting: Fill up Exotic Champagne Gelee sideways in glasses. Add some raspberries, papaya bowls, orange slices and mango bowls. Put in refrigerator. Then pipe Lime Foam sideways into the glasses. Refrigerate. Place some Arriba Orange Chocoalte Mousseline on the Lime Foam. Put an Almond Sponge and then fill up with the remaining Chocolate Mousseline. Let it set in the refrigerator. Decoration: Macaroon, fresh berries and chocolate curl.

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Treasure of Basil and Strawberries


CS84E CS11E

Edelweiss 33% Rondo, white Couverture, surfine Granulated Cocoa Butter

Yield: oval savarin flexipan molds à 24 pces

Ingredients: Sablé with red pepper corn: 120 g / 4.2 oz butter unsalted 120 g / 4.2 oz icing sugar 60 g / 2.1 oz egg yolks 3 g / 0.1 oz red pepper corn, crushed 170 g / 5.9 oz pastry flour 7 g / 0.2 oz baking powder Strawberry Gelee: 200 g / 7.0 oz strawberry puree 100 g / 3.5 oz granulated sugar 5 g / 0.1 oz gelatine leaves 3 g / 0.1 oz fresh ginger White Chocolate Basil: 250 g / 8.7 oz heavy cream 35%,liquid 20 g / 0.7 oz fresh basil leaves 410 g / 14.3 oz Edelweiss 33% 8 g / 0.2 oz gelatine leaves 500 g / 17.5 oz heavy cream 35%, whipped

Preparation: Sablé with red pepper corn Mix butter, icing sugar and crushed pepper corn well. Add slowly egg yolks. Fold sieved pastry flour and baking powder under the mixture. Cool in the refrigerator. Roll the mixture out about 1cm / 0.5 inches thick. Cut out some discs and bake at 200°C / 392°F. Strawberry Gelee Boil strawberry puree, granulated sugar and ginger. Let it set for 30 minutes. Strain and add the dissolved gelatine. Fill up in oval, small flexipan molds. Freeze. White Chocolate Basil: Boil heavy cream 35%. Add fresh basil and let it soak for 1 hour. Strain, reboil and add to the tempered Edelweiss 33%. Add dissolved gelatine leaves and fold whipped cream under the mixture. Setting: Fill up half of the White Chocolate Basil into the molds. Place the frozen Strawberry Gelee in the middle. Add the second part of the White Chocolate Basil. Place a disc of Sablé with red pepper corn. Freeze. Demold. Decoration: By using the chocolate spray gun, spray the pastry velvet with a mass of 4/5 Edelweiss 33% and 1/5 cocoa butter. Use fresh strawberries, chocolate décor and fried basil leaves.

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Chocolate Inspiration No Sugar Added


CL77E CA23E CL76E DC09E

Supremo 62 %, dark Couverture, sugar free Cocoa Nibs Lacta 38 %, milk Couverture, no sugar added Praline F, hazelnut praline cream, no sugar added

Yield: cut slices of 8 x 3 cm / 3.5 x 1.3 inches 45 pieces sheetpan size and frame 45 x 32 x 4.5 cm / 18 x 12 x 1.5 inches

Ingredients: Chocolate Sponge/ no sugar added 250 g / 8.7 oz egg yolks 220 g / 7.7 oz maltisorb 140 g / 4.9 oz pastry flour 60 g / 2.1 oz Supremo 62% 80 g / 2.8 oz butter, unsalted, liquid 250 g / 8.7 oz egg white 100 g / 3.5 oz maltisorb Crispy Chocolate: 250 g / 8.7 oz Supremo 62% 30 g / 1.0 oz Cocoa Nibs Mousse Supremo: 280 g / 9.8 oz Supremo 62% 300 g /10.5 oz egg yolks 10 g / 0.3 oz maltisorb 520 g / 18.2 oz heavy cream 35%, whipped Mousse Lacta: 400 g / 14.0 oz Lacta 38% 300 g / 10.5 oz egg yolks 10 g / 0.3 oz maltisorb 450 g / 15.7 oz heavy cream 35 %, whipped Chocolate glaze/ no sugar added 480 g / 16.8 oz heavy cream 35%, liquid 170 g / 5.9 oz maltisorb 450 g / 15.7 oz Supremo 62% 70 g / 2.4 oz Praline F

Preparation: Chocolate Sponge/ no added sugar Whip egg yolks and maltisorb foamy. Add melted Supremo 62% under. Slowly add pastry flour and liquid butter. Whip egg white and maltisorb to a meringue. Carefully incorporate the meringue with a spatula into the mixture. Bake at 180°C / 356°F. Crispy Chocolate Temper Supremo 62% to 30°C / 86°F. Fold grinded Cocoa Nibs under and mix well. Spread immediately on a silpat and let it set. Cut in the size of the frame. Mousse Supremo Whip egg yolks and maltisorb stiff. Add melted Supremo 62% and mix well. Fold the whipped cream under. Mousse Lacta Whip egg yolks and maltisorb stiff. Add melted Lacta 38% and mix well. Fold the whipped cream under. Chocolate glaze/ no sugar added Boil heavy cream. Add maltisorb, Supremo 62% and Praline F. Setting: Place the Chocolate Sponge into the frame. Spread out Supremo Mousse and cover with Crispy Chocolate. Let it set. Slowly spread the Lacta Mousse. Smooth out. Freeze. Glaze slowly with Chocolate glaze/ no sugar added. Decoration: Place a decoration mat on the frozen cake and spray by using the chocolate spray gun Lacta 38% on it. Decorate with a chocolate curl.

24

Delice No Sugar Added


DC09E CL76E CS11E

Praline F, hazelnut praline cream, no sugar added Lacta 38% , milk Couverture, no added sugar Granulated Cocoa Butter

Yield: cut slices of 6 x 4 cm / 5 x 1.5 inches 40 pieces sheetpan size and frame 45 x 32 x 4.5 cm / 18 x 12 x 1.5 inches

Ingredients: Pistachio Sponge / no added sugar 800 g / 28.0 oz whole eggs 500 g / 17.5 oz maltisorb 300 g / 10.5 oz pastry flour 200 g / 7.0 oz pistachio powder Kirsch Sirup: 150 g / 5.2 oz water 130 g / 4.5 oz maltisorb 25 g / 0.8 oz Kirsch water Strawberry Gelee: 1000 g / 35.0 oz fresh strawberry puree 200 g / 7.0 oz maltisorb 20 g / 0.7 oz gelatine leaves Raspberry Gelee: 1000 g / 35.0 oz fresh raspberry puree 200 g / 7.0 oz maltisorb 20 g / 0.7 oz gelatine leaves Praline Yoghurt Cream 200 g / 7.0 oz Praline F 50 g / 1.7 oz maltisorb 200 g / 7.0 oz egg yolks 1500 g / 52.5 oz yoghurt 30 g / 1.0 oz gelatine leaves 1200 g / 42.0 oz heavy cream 35%, whipped

Preparation: Pistachio Sponge / no added sugar Whip whole eggs and maltisorb. Incorporate sieved pastry flour and pistachio powder. Fill up in sheetpan and bake at 180°C / 356°F. Kirsch Sirup Boil water and maltisorb. Cool down. Add Kirsch water. Strawberry Gelee Boil strawberry puree and maltisorb. Add dissolved gelatine leaves and mix well. Fill up in a frame. Freeze for several hours. Demold. Raspberry Gelee Boil raspberry puree and maltisorb. Add dissolved gelatine leaves and mix well. Fill up in a frame. Freeze for several hours. Demold. Praline Yoghurt Cream Whip egg yolks and maltisorb foamy. Add melted Praline F and yoghurt. Slowly add dissolved gelatine under the cream. Incorporate whipped, heavy cream. Setting: Place the Pistachio Sponge into the frame. Brush the bottom with Kirsch sirup. Place first layer of Praline Yoghurt Cream. Add frozen Strawberry Gelee. Put second layer of Pistachio Sponge and of Praline Yoghurt Cream. Pipe layer of Raspberry Gelee and then the third layer of Yoghurt Praline Cream. Decoration: Garnish the pastry by using a décor comb, a spray gun with 4/5 Lacta 38% and 1/5 Cocoa Butter. Use fresh strawberries, raspberries and sugar free chocolate curls.

25

Opera


FE64E CS58E DC57E CS84E

Gusto Ricco, mocca paste, water free Maracaibo Creole 49% Rondo, with cream, Grand Cru Couverture Cappuccino F, cappuccino filling firm Edelweiss 33 % Rondo, white Couverture, surfine


Ingredients: Coffee Dacquoise Sponge: 640 g / 22.4 oz egg white 400 g / 14.0 oz granulated sugar 240 g / 8.4 oz TPT flour 120 g / 4.2 oz powder sugar 120 g / 4.2 oz almond powder 120 g / 4.2 oz pastry flour 20 g / 0.7 oz Gusto Ricco Creole Ganache: 600 g / 21.0 oz heavy cream 35%, liquid 900 g / 31.5 oz Maracaibo Creole 49% 50 g / 1.7 oz Gusto Ricco Cappuccino Cream: 240 g / 8.4 oz milk 10 g / 0.3 oz gelatine leaves 380 g / 13.3 oz Cappuccino F 500 g / 17.5 oz heavy cream 35 %, whipped Amaretto Sirup: 200 g / 7.0 oz water 100 g / 3.5 oz granulated sugar 50 g / 1.7 oz Amaretto liqueur

Preparation: Coffee Dacquoise Sponge Whip egg white and granulated sugar to a meringue. Fold TPT flour and melted Gusto Ricco under. Spread out Dacquoise mixture on three sheetpans and bake at 200°C / 392°F. Creole Ganache Warm up heavy cream to 31°C / 86°F. Add tempered Maracaibo Creole 49% (31°C / 86°F). Combine and homogenize the ganache by using a hand blender. Cappuccino Cream Boil milk. Add Cappuccino F and dissolved gelatine leaves. (Cool down to 30°C / 86°F.) Fold the whipped, heavy cream 35% under the mixture. Amaretto Sirup Boil water and granulated sugar. Cool down. Add the Amaretto liqueur. Setting: Place first layer of the Coffee Dacquoise Sponge in the frame. Brush with Amaretto Sirup. Spread out first layer of Creole Ganache. Place second layer Coffee Dacquoise and brush with Amaretto Sirup. Slowly add Cappuccino Cream and place the third layer of Coffee Dacquoise. Brush with Amaretto Sirup. Spread out second layer of Creole Ganache. Freeze. Decoration: By using a decoration stencil, spray with the chocolate spray gun white Edelweiss 33% dots on the frozen pastry. Remove decoration stencil and cut in pieces.

26

Manureva


TM87E CS84E UE03E KK44E RA50E CS11E

Limone, lemon cream Edelweiss 33 % Rondo, with Couverture, surfine Vanilla cream powder California, almond paste 1:1 Lemon Peel Granulated Cocoa Butter


Ingredients: Lemon Sponge „Pain de Gêne„: 320 g / 11.2 oz California 320 g / 11.2 oz whole eggs 80 g / 2.8 oz pastry flour 4 g / 0.1 oz baking powder 100 g / 3.5 oz butter, unsalted, liquid 8 g / 0.2 oz Lemon Peel Crunchy Sablè Dough: 400 g / 14.0 oz granulated sugar 250 g / 8.7 oz butter, unsalted, soft 10 g / 0.3 oz Lemon Peel 200 g / 7.0 oz almond powder 150 g / 5.2 oz pastry flour Cassis Gelee: 500 g / 17.5 oz black currant puree 50 g / 1.7 oz honey 12 g / 0.3 oz gelatine leaves Pastry Cream: 420 g / 14.7 oz milk 50 g / 1.7 oz butter, unsalted 5 g / 0.1 oz Lemon Peel 65 g / 2.2 oz granulated sugar 70 g / 2.4 oz egg yolks 20 g / 0.7 oz granulated sugar 50 g / 1.7 oz Vanilla cream powder Lemon-Cream: 900 g / 31.5 oz Limone 600 g / 21.0 oz pastry cream 4 g / 0.1 oz gelatine leaves 200 g / 7.0 oz Philadelphia cream cheese 1000 g / 35.0 oz heavy cream 35%, whipped Meringue: 200 g / 7.0 oz egg white 90 g / 3.1 oz water 300 g / 10.5 oz granulated sugar

Preparation: Lemon Sponge„Pain de Gêne„ Warm up California and whole eggs. Whip stiff. Fold sieved pastry flour and baking powder under. Then add carefully liquid, warm butter and Lemon Peel. Crunchy Sablè Dough Mix butter, sugar and Lemon Peel well. Add almond powder and fold pastry flour under. Let it set in the refrigerator. Roll out on a dough sheeter 2 mm / ¼ inches thick. Cassis Gelee Boil black currant puree and honey. Add dissolved gelatine and mix well. Fill up in the frame and freeze. Pastry Cream Boil milk, Lemon Peel and granulated sugar. Mix egg yolks, the second part of granulated sugar and Vanilla cream powder well. Mix all together and re-boil. Cool down to 30°C / 86°F. Add soft butter and melt. Cool in the refrigerator. Lemon- Cream Whip Limone well. Add slowly pastry cream and Philadelphia cream cheese. Fold dissolved gelatine leaves and carefully whipped, heavy cream under the mixture. Meringue Boil water and granulated sugar up to 118°C / 224°F. Whip egg white to a meringue and add slowly to the mixture. Whip until cold. Setting: By using the chocolate spray gun, spatter the Crunchy Sablè Dough with 4/5 Edelweiss 33 % and 1/5 Cocoa Butter. Let it set and place into the frame. Place some Lemon-Cream on the Crunchy Sablè Dough. Then pipe half of the Lemon Sponge before placing the second layer of Lemon-Cream. Put frozen Cassis Gelee then add second layer of Lemon Sponge. Place the rest of the Lemon-Cream. Smooth out and freeze. Demold. Decoration: Spread out some meringue and burn it lightly golden brown. Use dry lemon chips, black currant berries and fresh lemon zest.

27

Hawaii Bananas


CS73E CS84E TM30E

Accra 62% Rondo, dark Couverture, classic Edelweiss 33% Rondo, white Couverture, surfine Cara-Molla, dairy caramel cream

Yield: cut slices of 8 x 3 cm / 3.5 x 1.3 inches 45 pces sheetpan size and Frame 45 x 32 x 4.5 cm / 18 x 12 x 1.5 inches. Ingredients: Banana Sponge: 240 g / 8.4 oz granulated sugar 180 g / 6.3 oz whole eggs 1pce vanilla bean 280 g / 9.8 oz bananas 2 g / 0.1oz nutmeg 15 g / 0.4oz lemon juice 200 g / 7.0 oz butter, unsalted, liquid 130 g / 4.5 oz Edelweiss 33% 130 g / 4.5 oz almond powder 150 g / 5.2 oz pastry flour 2 g / 0.1 oz baking powder Banana Cream: 130 g / 4.5 oz banana puree 75 g / 2.5 oz egg white 75 g / 2.5 oz granulated sugar 6 g / 0.2 oz gelatine leaves 500 g / 17.5 oz heavy cream 35 %, whipped Accra Mousse: 180 g / 6.3 oz milk 230 g / 8.0 oz Accra 62% 4 g / 0.1 oz gelatine leaves 350 g / 12.2 oz heavy cream 35%, whipped Caramel Mousse: 270 g / 9.4 oz Cara-Molla 150 g / 5.2 oz egg yolks 6 g / 0.2 oz gelatine leaves 350 g / 12.2 oz heavy cream 35 %, whipped Candied Pineapple: 500 g / 17.5 oz sliced pineapple 100 g / 3.5 oz honey 1 pce vanilla bean 50 g / 1.7 oz orange juice 130 g / 4.5 oz pineapple juice 7 g / 0.2 oz gelatine leaves Vanilla Pineapple Bavaroise: 200 g / 7.0 oz milk 1 pce vanilla bean 80 g / 2.8 oz granulated sugar 100 g / 3.5 oz egg yolks 16 g / 0.5 oz gelatine leaves 750 g / 26.2 oz heavy cream 35 %, whipped 500 g / 17.5 oz pineapple, candied

Preparation: Banana Sponge Scrape out vanilla bean. Warm up its seeds with whole eggs, granulated sugar to 40°C / 104°F. Whip stiff. Add bananas, lemon juice and nutmeg into the mixture. Combine liquid butter and Edelweiss 33% then add to the mixture. Sieve pastry flour and baking powder and fold with the almond powder under the mixture. Spread on a silpat and bake at 200°C/ 392°F for about 30 minutes. Banana Cream Whip egg white and granulated sugar well. Warm up banana puree and add dissolved gelatine. Fold slowly the whipped egg white under. Incorporate whipped heavy cream. Accra Mousse Boil milk then add the dissolved gelatine and melted Accra 62%. Fold immediately whipped cream under the warm ganache. Caramel Mousse Whip egg yolks stiff. Fold warm Cara-Molla under. Add whipped heavy cream. Candied Pineapple Caramelize honey, orange juice, pineapple juice and vanilla bean. Cut the pineapple into small pieces and re- cook with the caramelized juice until soft. Add dissolved gelatine and mix well. Vanilla Pineapple Bavaroise Scrape out vanilla bean. Boil its seeds and milk. Whip granulated sugar and egg yolks. Add the boiled milk to the egg yolks and reboil to a Cream Bavaroise at 82°C / 179.6°F. Add dissolved gelatine. Cool down. Setting: Layer listed from the bottom to the top: Banana Sponge, Banana Cream, Accra Mousse, Caramel Mousse, Candied Pinapple, Vanilla Pineapple Bavaroise. Freeze. Demold. Decoration: Light yellow colored, cold glaze, dry pineapples and chocolate discs.

28

Provoçale


FE93E HA20E CS84E CS85E DC05E

Cocos-Gianduja, with shredded coconuts Croquantine, flaky wafers Edelweiss 33% Rondo, white Couverture, surfine Ambra 38% Rondo, milk Couverture, surfine Praline paste, hazelnut paste

Yield: cut 8 x 4 cm / 3.5 x 1.5 inches, 32 pces sheetpan size and frame 45 x 32 x 4.5 cm / 18 x 12 x 1.5 inches

Ingredients: Daquoise Sponge: 250 g / 8.7 oz egg white 70 g / 2.4 oz sugar, granulated 400 g / 14.0 oz TPT 200 g / 7.0 oz hazelnut flour 200 g / 7.0 oz icing sugar 200 g / 7.0 oz roasted, crushed hazelnuts Crispy Praline: 180 g / 6.3 oz Praline paste 200 g / 7.0 oz Ambra 38% 100 g / 3.5 oz Edelweiss 33% 230 g / 8.0 oz Croquantine Coconut Gianduja Cream: 320 g / 4.2 oz milk 12 g / 0.3 oz gelatine leaves 500 g / 17.5 oz Cocos-Gianduja 700 g / 24.5 oz heavy cream 35%, whipped Spiced Apricot Mousseline: 500 g / 17.5 oz apricot puree 150 g / 5.2 oz egg yolks 80 g / 2.8 oz sugar, granulated 12 g / 0.3 oz gelatine leaves 5 g / 0.1 oz lemon juice 5 g / 0.1 oz coriander powder, spiced 500 g / 17.5 oz heavy cream 35%, whipped

[ Preparation: Dacquoise Sponge Whip egg white and granulated sugar to a meringue. Fold TPT flour and roasted, crushed hazelnut under the meringue. Place the Dacquoise mixture into a frame and bake at 200°C / 392°F. Crispy Praline Warm up Praline paste, add tempered Ambra 38% and Edelweiss 33 %. Fold crushed Croquantine under the mixture. Spread the crispy hazelnut mixture 2 mm / ¼ inches onto a baking tray lined with silpat. Let it chill by room temperature. Cut in the size of the frame. Coconut Gianduja Cream Warm up milk and add to melted Cocos-Gianduja. Add the dissolved gelatine leaves and mix well. Fold the whipped, heavy cream under. Spiced Apricot Mousseline Boil apricot puree, granulated sugar, lemon juice and spiced coriander. Whip egg yolks well. Add the boiled mixture to the egg yolks and stir to a cream bavaroise at 86°C / 186°F. Add the dissolved gelatine leaves. Cool down. Before the mixture sets, fold whipped cream under. Setting: Place the frame on a structured silpat. Spread Spiced Apricot Mousseline. Place the crispy praline on it. Let it set. Add Coconut Gianduja Cream and smooth out. Place Dacquoise Sponge on top and freeze for several hours. Remove structured silpat. By using the chocolate spray gun, spray yellow and orange colored cocoa butter. Demold. Decoration: Apricot slices, dry vanilla sticks, fresh thyme leaves and chocolate décor.

29

Queen of Sheeba No Sugar Added


CL76E Lacta 38%, milk Couverture, no

sugar added

Yield: flexipan mold à 16 pces Ingredients: 150 g / 5.2 oz butter, unsalted 100 g / 3.5 oz Lacta 38% 30 g / 1.0 oz almond powder 280 g / 9.8 oz maltisorb 210 g / 7.3 oz egg white 60 g / 2.1 oz pastry flour 70 g / 2.4 oz pistachio, crushed

Preparation: Melt butter and Lacta 38% in a bain-marie. Whip egg white with half of the maltisorbl to soft peaks. Fold slowly under the mixture. Add almond powder, maltisorbl, pastry flour and crushed pistachio. Setting: Fill up in flexipan molds and bake in the preheated oven at 180°C / 356°F. Decoration: Fresh berries, and chocolate sticks.

30

Chocolate Banana Cake No Sugar Added


CL77E Supremo 62%, dark Couverture,

sugar free Yield: 12 oval savarin molds Ingredients: Cake mixture: 250 g / 8.7 oz butter, unsalted 250 g / 8.7 oz Supremo 62% 80 g / 2.8 oz egg yolks 80g / 2.8 oz maltisorb 80 g / 2.8 oz egg white 80g / 2.8 oz maltisorb 100 g / 3.5 oz pastry flour

Preparation: Melt butter and Supremo 62% together. Whisk egg yolks with the maltisorb foamy and add to the chocolate mixture. Whip egg white and maltisorb to soft peaks and fold carefully under the mixture. Gradually fold in the sieved pastry flour. Setting: Fill up in oval flexipan molds and bake in the preheated oven at 180°C / 356°F for about 25 – 30 minutes. After having lightly caramelized with maltisorb, place sliced and halved bananas on the pastry. Decoration: Decorate with sugar free chocolate décor and dry vanilla sticks.

31

Pineapple Coconut


FE93E Cocos-Gianduja, with shredded

coconuts

Yield: 18 flexipan Gugelhupf molds

Ingredients: Pineapple Coconut Mixture: 150 g / 5.2 oz whole eggs 200 g / 7.0 oz granulated sugar 250 g / 8.7 oz Mascarpone cheese 150 g / 5.2 oz Cocos-Gianduja 20 g / 0.7 oz vegetable oil 50 g / 1.7 oz pineapple puree 170 g / 5.9 oz pastry flour 7 g / 0.2 oz baking powder 30 g / 1.0 oz Rum liqueur Pineapple Gelee: 200 g / 7.0 oz pineapple puree 100 g / 3.5 oz granulated sugar 1 pce vanilla bean 200 g / 7.0 oz pineapple, cut in small pieces

Preparation: Pineapple Coconut Mixture Whip whole eggs and granulated sugar foamy. Fold soft Mascarpone cheese under the egg mixture. Slowly add melted Cocos-Gianduja, vegetable oil, pineapple puree and Rum liqueur. Sieve pastry flour and baking powder together and fold carefully under the mixture. Fill up in flexipan Gugelhupf molds and bake in the preheated oven at 180°C / 356°F for about 25 minutes. Pineapple Gelee Scrape out a vanilla bean. Boil its seeds, pineapple puree and granulated sugar. Cook slowly to a thick mixture. Cool down and mix with the pineapple pieces. Setting: Dust the baked Gugelhupf with icing sugar. Place some Pineapple Gelee into the Gugelhupf hollow. . Decoration: Dry pieces of pineapple and vanilla sticks.

32

Bolero


CP82E FE56E

Gianduja D dark, with hazelnuts Gianduja W white, with almonds

Yield: 20 pces of rectangular flexipan molds Ingredients: 100 g / 3.5 oz butter, unsalted, soft 130 g / 4.5 oz Gianduja D 60 g / 2.1 oz forest honey 30 g / 1.0 oz almond powder 100 g / 3.5 oz trimoline (inverted sugar) 120 g / 4.2 oz whole eggs 100 g / 3.5 oz pastry flour 50 g / 1.7 oz Grand Marnier (orange liqueur)

Preparation: Whip soft butter and Gianduja D together. Add melted forest honey into the mixture. Add trimoline, almond powder and slowly the whole eggs. Stir foamy. Fold sieved pastry flour and Grand Marnier under. Fill up half of the flexipan molds with the mixture. Place a stick of Gianduja W of 6 x 1 cm /2.4 x 0.5 inches into the mixture. Pipe the other half of the mixture and bake in the preheated oven at 200°C / 392°F for about 25 minutes. Setting: Dust lightly with icing sugar. Place caramelized hazelnuts sticks and colored chocolate sheets.

33

Crusty Pear Galette


KK44E RA50E UE02E

California, almond paste 1:1 Lemon Peel Vanilla cream powder

Yield: 10 tartlets à 9 cm / 3.5 inches Ø

Ingredients: Short Pastry Dough: 190 g / 6.6 oz butter, unsalted, soft 320 g / 11.2 oz icing sugar 120 g / 4.2 oz whole eggs vanille Lemon Peel 500 g / 17.5 oz pastry flour Vanilla Cream: 250 g / 8.7 oz milk 50 g / 1.7 oz granulated sugar 25 g / 0.8 oz Vanilla cream powder Frangipan: 300 g / 10.5 oz California 250 g / 8.7 oz pastry cream 100 g / 3.5 oz egg yolks Poached Pears: 6 pces fresh pears 200 g / 7.0 oz granulated sugar 200 g / 7.0 oz water cinnamon vanilla cloves

Preparation: Short Pastry Dough Mix soft butter, icing sugar, vanilla and Lemon Peel well. Fold slowly the whole eggs under and mix until smooth. Add sieved pastry flour and let it set in the refrigerator. Vanilla Cream Mix ¼ of the milk with the Vanilla cream powder. Boil the rest of the milk with the granulated sugar. After boiling, mix everything together and reboil until the cream is cooked. Cool down. Frangipan Mix California with the cold pastry cream. Slowly fold egg yolks under and mix everything together. Poached Pears Boil water, granulated sugar, cinnamon, vanilla and cloves. Add the pealed, sliced pears. Poach lightly. Setting: Roll out Short Pastry Dough. Lay out in tartlet shells. Cool in the refrigerator for a few hours. Pipe ½ of the shells with Frangipan and lay out with some poached pears. Bake in the preheated oven at 180°C / 356°F till golden brown. Decoration: Puff pastry net, icing sugar, transfer sheet and some fresh berries.

34

Cherry


KK44E California, almond paste 1:1

Yield: 24 cakes à 4 cm / 1.5 inches Ø

Ingredients: 100 g / 3.5 oz butter, unsalted 100 g / 3.5 oz California 125 g / 4.4 oz whole eggs 50 g / 1.,8 oz milk 50 g / 1.8 oz trimoline (inverted sugar ) 125 g / 4.4 oz pastry flour 5 g / 0.2 oz baking powder 120 g / 4.2 oz black cherries 50 g / 1.8 oz Kirsch water 5 g / 0.1 oz ginger powder 5 g / 0.1 oz cinnamon

Preparation: Soak black cherries in Kirsch water. Mix California and soft butter well. Add slowly eggs, milk and trimoline. Then fold sieved pastry flour, baking powder, cinnamon, ginger powder and the soaked cherries under the mixture. Setting: Pour the mixture in flexipan molds and bake in the preheated oven at 180°C / 356°F. Decoration: Decorate with cherry compote and gold leaves.

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recipes, felchlin recipe book, 2006

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sugar free praline f

sugar free yield

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