Chocolate Workshop
Recipe Book
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PLATED DESSERTS
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PLATED DESSERTS
SUMMERTIME CHOCOLATE
TEXTURES 2017
Composition
Decoration
•
Creamless chocolate mousse
•
Chocolate Bark imitation
•
Chocolate and raspberry stones
•
Fresh strawberries
•
Raspberry cream
•
Fresh raspberries
•
Chocolate crumble
•
Fresh baby basil leaves
•
Dehydrated spiced meringue
•
Chocolate and honey cake
•
Raspberry, muscovado sugar and beetroot sorbet
Creamless chocolate mousse
(special order) MC. El Jardin 69%
Water
Gelatin sheets
Pasteurized egg whites
Dextrose
SP140 Xanthan gum
345g
230 g
6,5 unit (13 g)
165 g
100 g
1.2 g
Mix egg whites, dextrose and xanthan gum. Whip
until you get a soft meringue. Melt the chocolate at 50ºC.
Melt the gelatin sheets in a small part of hot water and then
add the remaining cold water. The final mixture has to be at
20ºC. Then add to the chocolate and emulsify. The mixture
has to be at 30ºC before folding into the meringue carefully
using a flexible spatula. Put in moulds and leave to set.
Mint and chocolate stones
(special order) MC. El Jardín 69%
Tapioca maltodextrin
Salt
Mint extract powder
100 g
30 g
1g
2g
Mix chocolate, salt and maltodextrin until you get a sort of
playdough texture. Break the dough into stone shapes and
leave for 3 minutes in the freezer.
400 g
15 g
70 g
30 g
24 g
Mix all ingredients and blend using a stick blender until you
get a smooth texture.
Raspberry liquorice cream
F15.11 Raspberry frozen purée
Licorice paste
Simple syrup
Lemon juice
Modified starch
Dehydrated spiced meringue
Creamless choco mousse
Basil leaves
Choco stones
Fresh raspberry
Choco crumble
Chocolate cake
Raspberry cream
Strawberry sorbet
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PLATED DESSERTS
SUMMERTIME CHOCOLATE
TEXTURES 2017
Chocolate crumble
Brown sugar
Butter
F06.20047 MC.Vanuari dark 63%
Almond powder
Cake flour
COC6250 Cocoa powder
100 g
80 g
30 g
100 g
80 g
30 g
Melt chocolate and butter. Add the almond powder and
sugar. Then mix flour and cocoa powder. Leave to rest 24
hours in the fridge and then bake at 160ºC for 10 minutes.
125 g
5g
125 g
100 g
50 g
7g
2g
1.3 g
Mix egg whites, water and spices and whip in the KitchenAid.
Once well whipped, add the sugar little by little, and the
maltodextrin and xanthan gum previously mixed. Keep
whipping for 5 more minutes. Pipe the mixture on a silpat
using a Saint Honoré nozzle making wave shapes, then put in
the dehydrator machine at 57ºC for 4 hours.
315 g
90 g
170 g
90 g
145 g
160 g
11.5 g
35 g
2.5 g
90 g
40 g
Whip eggs, sugar and inverted sugar together. Once whipped,
add the cream little by little until fully incorporated. Beside
this, mix the cake flour, salt, almond powder and baking
powder. Out of the machine, add the first mixture and the
melted chocolate. Then pour into the flour mixture and at
the end add the melted butter.
Liquorice and mint meringue
Water
Spice mix
Egg whites
Sugar
Maltodextrin
Lquorice root powder
Mint extract powder
SP140 Xanthan gum
Chocolate and honey cake
Whole eggs
Honey
Sugar
Almond powder
Cream 35 % MG
Cake flour
Baking powder
COC6250 MC. Cocoa powder
Salt
Melted butter
(special order) MC. El Jardin 69%
Raspberry, muscovado sugar and beetroot sorbet
Water
F15.11 Raspberry purée
F15.56 Beetroot juice
F15.05 Lemon juice
Salt
Sorbet stabilizer
Muscovdo sugar
Saccharose
Dextrose
680 g
500 g
350 g
50 g
2g
7g
60 g
60 g
160 g
Mix in the blender the sugars and stabilizer. Then heat the
water at 40ºC. Add the solid ingredients and mix. Heat this
preparation in the microwaves covered with cling film at
maximum power for 7 minutes. Leave to cool. Add the
purées and mix until combined. Pour into the Paco Jet
containers and freeze at -20ºC. Churn.
Finishing
Pipe some raspberry cream in the centre of the dish and spread it using a spoon. Scrape a piece of chocolate mousse
using a spoon and place it onto the cream. Place all other ingredients randomly and nicely beside the mousse.
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PLATED DESSERTS
FRESHNESS
Composition
Decoration
•
Lime and white chocolate cream
•
•
Whipped lime ganache
•
Green apple and celery sorbet
•
Avocado, olive oil and lime compote
•
White chocolate, lime and olive oil sponge cake
•
Compressed green apple, lime and honey gel
•
Muscovado and lime crumble
•
F06.23486 Michel Cluizel White Chocolate Spheres
Lemon cress and sisho micro greens
Lime and white chocolate cream
F15.06 Lime juice
Sugar
Whole eggs
Modified corn starch
F06.20614 Michel Cluizel Elianza Ivoire
Gelatin sheet
225g
225 g
300 g
25 g
150 g
2 g
Mix all ingredients together with a hand blender. Cook them
until boiling point, stirring constantly. Remove from the heat,
add the bloomed gelatin, mix again with the hand blender and
leave to cool.
140 g
5g
500 g
120 g
Heat half cream. Add the gelatin sheets previously soaked in
cold water. Pour onto the chocolate and emulsify. Add the
remaining cream and then the lime juice. Mix well and keep
for 12 hours in the fridge. Whip and use.
500 g
300 g
120 g
247 g
14 g
15 g
Mix dextrose and water & heat at 40ºC. Beside this, combine
the remaining ingredients and when the previous mixture
reaches 40ºC add it and mix well. Heat the mixture until
85ºC. Cool down and leave to rest in the fridge for12 hours.
Whipped lime ganache
F06.20614 Michel Cluizel Elianza Ivoire
SP130 Gelatin sheets
Cream
F15.06 Lime juice
Green apple and Celery sorbet
Syrup for fruit sorbet
Water
Sugar
Dextrose
Glucose powder DE 60
Sorbet stabilizer
Inulin
Green apple and celery sorbet
Compressed green apple
creamWhipped lime ganache
White chocolate, lime and
Olive oil cake
Lime and white
chocolate
Green apple, lime
& honey gel
Crumble
sisho leaves
Olive oil, lime and avocado compote
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PLATED DESSERTS
FRESHNESS
Ingredients for the sorbet
Syrup for fruit sorbet
F15.32 Green apple purée
Water
Celery juice
F15.05 Lemon juice
400 g
465 g
75 g
50 g
10 g
Mix ingredients together using a hand blender. Churn.
250 g
30 g
25 g
30 g
Mix all ingredients and blend using the hand blender. Keep
vacuum sealed.
Avocado, olive oil and lime compote
Avocado clean and without bone
F15.06 Lime juice
Simple Syrup
Olive oil
White chocolate, lime and olive oil sponge
Whole eggs
Sugar
Milk
Extra virgin olive oil
Cake flour
Baking powder
Almond powder
F06.20614 MC. Elianza Ivoire
225 g
195 g
150 g
150 g
195 g
24 g
138 g
200 g
Whisk eggs, sugar and lemon zest until totally whipped.
Add the olive oil little by little. Then add milk little by little.
Mix flour, cinnamon and baking powder and sift. Add the
almond powder and then add to the previous preparation.
As a last step, pour in the melted chocolate just warm (not
too hot). Spread on a tray with parchment paper and bake at
200ºC for 8 to 10 minutes.
Compressed apple, lime and honey gel
Green apple diced in cubes 1x1 cm
Green celery sliced 0.3 cm
Honey
F15.05 Lemon juice
Juice of the previous mixture
F15.06 Lime juice
Celery juice
SP190 Agar agar
250g
200g
100g
40g
150g
100g
300g
5g
Put the ingredients in a Vacuum bag and seal at maximum
pressure. Leave 24 hours in the fridge. Strain and keep the
liquid for the next step. Mix the liquids with the agar agar and
bring to boil. Leave to set and once completely jellified, mix
using a stick blender. Mix in the compressed apple and celery.
Put in molds smaller than the F06.23486 Michel Cluizel
Sphere and freeze,
90 g.
110 g.
90 g.
7 g.
40 g.
60 g.
Mix into the blender the sugars and stabilizer. Then heat the
water at 40ºC. Add the solid ingredients and mix. Heat this
preparation in the microwave covered with cling film at
maximum power 7 minutes. Cool down. Add the purées and
mix until combined. Pour into the Paco Jet containers and
freeze at -20ºC. Churn.
Lime and muscovado crumble
Almond powder
Flour
Butter
Lime zest finely grated
Dark Muscovado sugar
Caster sugar
Finishing
Pipe some whipped ganache into the sphere until half capacity. Insert the frozen compressed apple mixture into it.
Cover with some more ganache until there is only 0.5cm of the edge left. On top, place some crumble, some lemon
cream, some avocado cream and the sorbet. Place some of these ingredients all around the sphere nicely in the dish.
Decorate.
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PLATED DESSERTS
FOREST
Composition
Decoration
•
Hazelnut and pine emulsion
•
Z-Karamel chocolate leaf decoration
•
Pine nut and praline parfait glacé
•
Caramelised hazelnuts
•
Chocolate microwave sponge cake
•
Lemon and pine compote
•
Maple syrup and mascarpone cream
•
Milk chocolate ice cream
•
Chocolate crumble
Pine nut emulsion
Pine nut pure paste
Water
Simple syrup
Salt
250 g
100 g
50 g
1.5 g
Mix all ingredients using a hand blender until you get a shiny
emulsion.
140 g
67 g
30 g
120 g
500 g
Cook sugar and water at 118ºC. Once done, pour little by
little onto the egg yolks and whip with the electric whisk until
creamy and fluffy. Then mix into the praline lightly warmed up
( 40ºC ). As a last step, carefully fold into the semi-whipped
cream and also drop in some caramelized pine nuts. Mold it
and freeze it.
Praliné parfait glacé
Egg yolks
Sugar
Water
(special order) MC. praline 60/40 almond
Semi whipped cream 35%
Chocolate microwave sponge cake
Whole egg
Egg yolk
Sugar
Salt
Strong flour
F06.20103 MC. Noir Infini 99% 8 unit (480 g)
1 unit (17 g)
140 g
1g
45 g
200 g
Melt the chocolate and combine with the remaining
ingredients using an immersion blender until smooth. Strain
the mixture and pour into a siphon gun, charge with 3 gas
caps. Put the foam into plastic cups and bake in the microwave for approximately 30 seconds.
Chocolate Microwave sponge
Milk choco ice cream
Maple syrup and
Mascarpone cream
Hazelnut emulsion
Chocolate
crumble
Lemon and pine
Compote
Pine nut & praline
parfait glacé
Shortbread pastry
Caramelized hazelnuts
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PLATED DESSERTS
FOREST
Lemon Compote
Blanched lemon
Caster sugar
Honey
U123.03 Pectine Jaune
300 g
240 g
60 g
2g
Dice the blanched lemons and cooked together with the
sugar, pectin and honey until it becomes like a confiture. Blend
the mixture once done until it becomes like a paste.
300 g
285 g
100 g
2.5 unit (5 g)
400 g
Reduce the maple syrup until 200g. Mix with the cream and
egg yolks and cook until 85ºC. Remove from the heat and add
the gelatin leaves (previously soaked in cold water) and the
mascarpone cheese. Mix using an immersion blender for 30
seconds and keep in a container covered at contact with cling
film. Keep in the fridge for 24 hours. Whip the cream for 5
minutes in the mixer and use.
Maple syrup whipped cream
Maple syrup
Cream 30 % MG
Egg yolks
SP130 Gelatin leaves (Gold)
Mascarpone cheese
Milk chocolate ice cream
Milk
Milk powder
Sugar
Dextrose
Ice cream stabilizer
COC6250 MC. cocoa powder
(special order) MC. Kayambé 45%
Egg yolk
Salt
1040 g
36 g
50 g
72 g
6g
10 g
340 g
40 g
1.5 g
Mix solids together. Heat the milk at 40ºC. Add the solids
and stir to mix. Then add the egg yolk and cook until 85ºC.
Remove from the heat and pour onto the chocolate. Mix and
cool until 4ºC. Leave in the fridge for 6 hours. Mix again and
churn.
100 g
80 g
30 g
100 g
80 g
30 g
Melt chocolate and butter. Add the almond powder and
sugar. Then mix flour and cocoa powder. Leave to rest for 24
hours in the fridge and then bake at 160ºC for 10 minutes.
Chocolate crumble
Brown sugar
Butter
F06.20067 MC Kayambé 72%
Almond powder
Cake flour
COC6250 Cocoa powder
Finishing
Make a round hole in the middle of the parfait glacé circle. Place the parfait onto the shortbread pastry and fill the
hole with the lemon compote. Place a tempered chocolate circle on top and pipe some dots all over. Spread some
crumble on top and around the dessert. Place a quenelle on top of the parfait and decorate. Pipe some mascarpone
cream beside nicely.
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PLATED DESSERTS
STONE
Composition
Decoration
•
Praline mousse
•
Roasted hazelnuts with skin
•
Chocolate flourless sponge
•
Cocoa sauce
•
Caramel creamy
•
Milk chocolate crunchy coating
•
Chocolate crumble
•
Hazelnut crumble
•
Chocolate sorbet
•
Gianduja sand
Praline mousse
Milk
300 g
FO6.21065 (special order) MC. Praliné Pâtissier 150 g
Sugar
50 g
Guar gum
2g
SP130 Gelatin sheets 8 unit (16 g)
(Instant Cold Gelatine could also be used)
Semi whipped cream
550 g
Heat the milk until 50ºC. Melt into the gelatin and then add
the sugar previously mixed with the guar gum and mix all
together using the stick blender until you get an
homogeneous mixture. Leave to cool until 35ºC, then add the
semi-whipped cream. Use.
Flourless Chocolate sponge cake
Butter
Egg yolks
Sugar
Egg whites
F06.20103 MC. Noir Infini 99%
85 g
70 g
50 g
180 g
170 g
Whip the egg whites together with the sugar. Stir the egg
yolks using a hand whisk. Then add the chocolate and melted
butter together at 45ºC. Lay it down on parchment paper and
put it back at 180ºC for 8 minutes.
300 g
200 g
50 g
Caramelise the sugar to the limit. Deglaze with the cream
very hot. Leave to cool at 70ºC and then add the butter. Mix
until combined and smooth.
Caramel creamy
For the basic caramel sauce:
Sugar
Cream
Butter
Hazelnut crumble
Praline mousse
Chocolate crumble
Milk choco crunchy coating
Cocoa sorbet
Caramel creamy
Chocolate sponge
Cocoa sauce
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PLATED DESSERTS
STONE
For the basic caramel creamy:
Basic caramel sauce
Milk
Cream
Sugar
Pectin X-58
250 g
125 g
125 g
25 g
2.5 g
Mix sugar and pectin. Mix the remaining ingredients and heat
at 40ºC. Add the pectin mixture and mix using a whisk until
fully incorporated. Bring to boil, then pour on desired molds.
300 g
300 g
500 g
Melt the ingredients and use at 50ºC.
100 g
80 g
30 g
100 g
80 g
30 g
Melt chocolate and butter. Add the almond powder and
sugar. Then mix flour and cocoa powder. Leave to rest for 24
hours in the fridge and then bake at 160ºC for 10 minutes.
90 g
110 g
90 g
40 g
60 g
Mix all ingredients until you get a crumbly texture. Leave for
one day in the fridge. Put the crumble on a baking tray with
parchment paper and bake for 12 minutes at 170ºC.
1000 g
100 g
200 g
7g
50 g
200 g
Heat water at 40ºC. Mix sugar and stabilizer and add to the
water, then the honey and cocoa powder. Mix well and heat
until 85ºC. Pour the mixture on the melted chocolate and
emulsify. Leave to rest 6 hours in the fridge, mix again and
churn.
Milk chocolate and crunchy coating
(special order) MC. Kayambé milk 45%
B34.16 MC. Cocoa butter
Crushed roasted hazelnut
Chocolate crumble
Brown sugar
Butter
F06.20047 MC.Vanuari dark 63%
Almond powder
Cake flour
COC6250 Cocoa powder
Regular muscovado crumble
Almond powder
Flour
Butter
Dark Muscovado sugar
Caster sugar
Chocolate sorbet
Water
PC002 Invert sugar
Sugar
COC6250 Stabiliser
Cocoa powder
F06.20488 MC. Mokaya 66%
Gianduja sand
(special order) MC. Praliné Saveurs
100 g Melt the chocolate and mix with the praline. Add to this
F06.20488 MC. Mokaya chocolate 66%
75 g mixture the tapioca maltodextrin until you get a sandy
Tapioca maltodextrin
40 g approx. texture.
Finishing
Pipe the mousse into the sphere silicon molds. Then insert the flourless chocolate sponge and the caramel creamy
into the centre of the mousse. Freeze. Dip the sphere into the coating at 45ºC and immediately right after dipping,
roll it onto the chocolate and regular crumble mixed already. Place some sand in the middle of the dish and then
place beside the sorbet, with the roasted hazelnuts spread all over the dish.
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PETITS FOURS
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PETITS FOURS
AFTERNOON TEA
CRUNCHY BITE
Composition
Decoration
•
Short crust pastry dough
•
•
El Jardin ganache
•
Lemon, mint, and liquorice pate de fruit
Tempered chocolate for the sides
(as needed)
Shortbread pastry
Cake flour
Icing Sugar
Ground Almonds
Salt
Butter
Whole Eggs
720 g
300 g
120 g
6g
420 g
140 g
Combine the butter and all the powdered ingredients,
including the salt until the mixture resembles fine
breadcrumbs. Add the eggs. Refrigerate. Roll the dough out
to a thickness of 0.2 mm and leave to rest in the fridge for 2
hours. Cut circles of 4 cm diameter. Leave to rest in the fridge
overnight. Bake in a fan oven at 160°C until lightly golden
brown.
360 g
50g
30 g
67 g
400 g
Heat cream, sorbitol and trimoline. Pour onto the chocolate
and emulsify. Add butter at 45ºC and mix again using the
stick blender. Leave to crystallise.
“El Jardin” ganache
Cream
PC002 Trimoline
Sorbitol
Butter
(special order) MC. El Jardin 69%
Lemon, mint and liquorice pate de fruit
Lemon-mint purée
Liquorice paste
Apple juice
Sugar 1
Sugar 2
GLU405 Glucose syrup
PC002 Invert sugar
U123.03 Yellow pectin
SP150 Citric acid solution
250 g
20 g
150 g
40 g
400 g
115 g
60 g
13 g
5g
Mix sugar 1 with the pectin. Heat the purée at 40ºC and then
add to the mix of sugar and pectin, stirring constantly. Bring
to boil. Then add half of sugar 2, bring to the boil, then add
the remainder of sugar 2. Then add glucose and invert sugar.
Cook until 106ºC and then remove from the heat. At this
point add the citric acid solution and pour into the desired
Finishing
Take 2 pieces of shortbread and fill with the pate de fruit in the middle and pipe the ganache all around. Cover with
another shorbread and decorate face with tempered chocolate.
Short crust pastry
Lemon,mint and licorice fruit
paste
El Jardin ganache
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PETITS FOURS
COFFEE AND
CARAMEL BAR
Composition
Decoration
•
Soft chocolate sponge
•
Tempered Elianza chocolate with coffee for •
Crunchy praline
the top(as needed)
•
Creamy caramel
Soft chocolate sponge cake (or 1 tray 60x40 cm)
Icing sugar
Butter F06.20047 MC.Vanuari 63%
Egg yolks
Egg whites
Sugar
Flour
125 g
150 g
150 g
7 unit
7 unit
125 g
150 g
Put icing sugar and butter in the KitchenAid bowl and mix
with the paddle until emulsified. Add the melted chocolate
but not so hot. Then add the egg yolks and keep mixing at
medium-high speed until it reaches a smooth texture. Whip
egg whites with sugar until you get nice soft meringue peaks.
Carefully dd the meringue to the previous mixture and then
the flour also with the spatula carefully. Pipe the mix on a
baking tray with parchment paper and bake at 180ºC for 12
minutes approximately.
450g
110 g
40 g
130 g
55 g
150 g
Mix the praline and croustilline with almond and hazelnut
pure paste. Melt separately chocolate, cocoa butter and
butter and then mix all together. Mix both mixtures and then
add the croustilline and blend until the temperature reaches
23ºC. Use immediately.
160 g
175 g
335 g
80 g
80 g
1 pod
3g
120 g
Heat the milk, cream, glucose 2, vanilla, and salt. Separately,
cook the sugar and glucose 1 until really golden brown and
then deglaze with the hot previous mixture. Then cook again
until 105ºC. Leave to cool and at 70ºC add the butter and
mix using a stick blender.
Crunchy praline
F06.21065 Praline 50%
Almond pure paste
Butter F06.2007 MC.Vanuari 63%
B34.16 Cocoa butter
F06.21007 MC. Croustilline
Soft caramel
Sugar
GLU405 Glucose syrup 1
Cream
Milk
GLU405 Glucose syrup 2
Vanilla
“Feur de sel”
Butter
Z-Coffee ganache
Crunchy caramel
Creamy caramel
Soft chocolate sponge
Chocolate shell
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PETITS FOURS
COFFEE AND
CARAMEL BAR
Z-Coffee ganache
Cream 35% m.g.
Crystallised sorbitol
PC002 Invert sugar
Glucose syrup DE 60
(special order) MC. Noir au café
175 g
10 g
30 g
18 g
275 g
(special order) F06.20433 MC.Vanuari Milk 39%
85 g
Butter 30 g
Heat Cream and sugars until 40ºC. Melt chocolates at 40ºC.
Mix liquid mixture to the chocolate and emulsify. Add the
butter at 35ºC. Cool down the ganache until you get a
pipeable texture. Use immediately.
Finishing
Place the sponge cake and the crunchy praline (already spread very thin and crystallized) on top of the sponge. On
top, pipe the creamy caramel and then on top of that the ganache. Leave to crystallize and then cover with with the
white chocolate and tempered coffee.
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PETITS FOURS
SPARKY
Composition
•
Modena vinegar caramel
•
Blackcurrant ganache (Cassis)
Modena vinegar caramel
Cream 35%
Vanilla Sugar
Glucose DE 60
Salted butter
Modena Balsamic vinegar
160 g
1 unit
375 g
60g
300g
70g
Caramelise the sugar until 185ºC. Deglaze with the
cream previously infused with the cream. Then add the
glucose and once at 40ºC add the room temperature butter
at and the vinegar.
276g
40 g
57 g
57 g
384 g
117 g
Heat the purée and sugars until 40ºC. Pour onto the
chocolate at 40ºC and emulsify. Add the butter and emulsify
again.
Blackcurrant ganache (Cassis)
F15.04 Blackcurrant purée
Crystallised sorbitol
Dextrose
GLU405 Glucose syrup DE 60
F06.20401 MC.Elianza Milk 35%
Dry butter
Finishing
Spray the moulds with dark chocolate cocoa butter. Brush them with bronze powder and then coat with F06.20433
Vanuari 39% Milk. Fill with 1/3 of vinegar caramel and then with the cassis ganache. Leave to crystallise and seal.
Modena vinegar caramel
Blackcurrant ganache
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PETITS FOURS
WHIPPED SALTED
GANACHE
Composition
•
Salted caramel ganache
•
Crunchy praline
Whipped salted ganache
Cream 35%
Water
Butter 1
Sugar
U19.07 Lecithin
Sorbitol
Butter 2
F06.20433 MC.Vanuari milk chocolate 39%
F06.20067 MC. Kayambé dark 72%
B34.16 Cocoa butter
Salt
140 g
115 g
48 g
170 g
2g
42 g
92 g
230 g
90 g
30 g
8g
Bring water, cream and lecithin to a boil. Create a dark
caramel with the sugar and deglaze with the previous mixture.
Add the salt and the butter. Take off the heat and add the
butter 2. Cool to 40ºC. Mix the chocolate and emulsify. Add
the melted cocoa butter. Cool down for 12 minutes.
Crunchy praliné
Hazelnut praline450g
(special order) MC. Kayambé milk 45%
180g
Butter
60 g
Maldon Salt
4g
F06.21007 MC. Croustilline
50 g
Melt chocolate. Add the praline and then the croustilline and
butter. Blend in order to obtain small crystals. Add the salt
and frame it.
Finishing
Place the crunch praline 0.5cm deep into the chocolate shells ‘plisse’ and leave to crystallize. Then whip the ganache
and pipe it on top. Decorate with a caramelised hazelnut.
Crunchy praliné
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Salted caramel ganache
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AFTERNOON TEA CAKES
PRALINE-TOFFEE
GOURMAND
Composition
Decoration
•
Chocolate shortbread dough
•
•
Praline mousse
•
Toffee creamy
•
Milk chocolate and praline glazing
•
Choux pastry
•
Hazelnut “craquelin”
•
Praliné Gros grains Mousseline cream
Dark chocolate decorations (as needed)
Cocoa short bread pastry
Plain flour
COC6250 Cocoa powder
Unsalted butter
Icing sugar
Salt
Egg yolk
210 g
40 g
150 g
90 g
2g
34 g
Sieve the dry ingredients. Rub in the rest of the ingredients.
Add the egg yolk and form the dough. Wrap the dough and
refrigerate for 2 hours. Laminate the dough at a depth of 0.4
cm. Cut and bake until golden brown.
300 g
150g
50 g
2g
8 unit (16 g)
550 g
Heat the cream at 50ºC. Remove from the heat and add the
gelatin. Separately, mix sugar and Guar Gum and then add to
the previous mixture and mix well using the hand blender.
Then pour onto the praline paste and mix until combined.
Once the temperature reaches 30ºC fold in the cream and
use.
Praliné Mousse
MILK
(special order) MC. Praline Saveurs
Sugar
Guar gum
SP130 Gelatin sheets
Semi-whipped cream
Toffee creamy
For the caramel base
Sugar
Cream
Butter
300 g
200 g
50 g
Caramelize the sugar until dark (but not burned) and then
deglaze with the cream very hot. Cool down at 70ºC and add
the butter. Mix well using the stick blender and keep.
250 g
125 g
125 g
3,5 g
40 g
Mix sugar and pectin. Heat remaining ingredients until 40ºC
and then add the pectin mixture. Stir and bring to boil. Pour
into the desired molds and freeze.
For the toffee creamy
Caramel base
Cream
Milk
X-58 pectin
Sugar
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AFTERNOON TEA CAKES
PRALINE-TOFFEE
GOURMAND
Milk chocolate icing
Water
Sugar
Glucose syrup
GLU405 Gelatin sheets
Condensed milk
(special order) MC. Kayambé 45%
(special order) MC. Praline Saveurs
150 g
300 g
300 g
16 g
200 g
150g
150 g
Mix sugar, water and glucose and bring to boil. Remove from
the heat and add the hydrated gelatin and the condensed milk.
Pour onto the melted chocolate and praline already mixed
together and mix well until combined. Leave for 12 hours in
the fridge and use at 40ºC on the completely frozen cake.
200 g
200 g
8g
16 g
180 g
250 g
400 g
Heat milk, water, sugar, salt and butter until boiling point. Pour
into the pan the flour in one go, and stir until it reaches a
homogeneous mixture. Cook for one minute, stirring
constantly in order to dehydrate the dough a little. Remove
from the PAN and put into the KitchenAid bowl. Add eggs
little by little, and mix using the paddle until you get a very
shiny and smooth dough.
Choux pastry
Milk
Water
Salt
Sugar
Butter
Cake flour
Eggs
Craquelin
Butter Brown sugar
Cake flour
Egg white Hazelnut chunks 150 g
180 g
180 g
as needed
as needed
Mix all ingredients together and roll the mixture between 2
parchment paper sheets. Freeze and cut into desired shapes.
Place onto the choux and cook.
Praline “Gros Grains” Mousseline cream
U153.03 Vanilla pod
Milk
Cream
Sugar
Cornstarch
Egg yolks
U153.03 Vanilla pod
(special order) MC. Praline Gros Grains
SP170 Bloomed gelatin powder
Butter softened
1 unit
325 g
60 g
50 g
35 g
75 g
1 unit
200 g
21 g
180 g
Make a crème pâtissière and then add the gelatin mass and
praline. Mix thoroughly. Add the butter and chill. Whip in the
mixer while it is very cold and use immediately.
Praliné Mousseline cream
Hazelnut craquelin
prali
Choux pastry
Praliné mousse
Toffee creamy
Milk chocolate & praliné Glazing
Chocolate
Shortbread dough
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AFTERNOON TEA CAKES
Z-CHOCOLATES AND
ORANGE DÔME
Composition
Decoration
•
MC. Dark Chocolate shell “Sphere” 5 cm
•
Dark chocolate and bronze decorations
•
MC. Z-coffee and orange financier
(as needed)
•
Mango and orange compote
•
MC. Z-Karamel whipped ganache
•
White chocolate and coffee glazing
Z-Coffee and orange financier
Egg whites
Icing sugar
Almond powder
Orange zest finely grated
Baking powder
Cake flour
Cream 35%
Butter melted
(special order) MC. Z-Coffee chocolate
180 g
100 g
70 g
1 unit
8g
60 g
250 g
100 g
250 g
Mix icing sugar, almond powder, cake flour and baking powder
and mix until combined. Add the egg whites and mix for 2
minutes at a slow speed. Melt the chocolate at 50ºC. Bring
the cream to a boil and pour little by little on the chocolate
and emulsify properly. When the temperature of the
chocolate mix reaches 45ºC add into the previous mixture.
Add the Z-Coffee drops and mix well with a spatula. Leave in
the fridge overnight and then bake at 170ºC for 14 minutes
approximately.
200 g
200 g
40 g
40 g
½ unit
12 g
Mix all ingredients, apart from the diced mango cubes, using
the stick blender until you get a smooth and creamy texture.
Lightly cook the diced mango in the microwave until lightly
soft. Then mix with the previous mixture and fill the desired
molds. Freeze.
380 g
25 g
150 g
Heat 80 g of the cream together with the glucose and then
pour onto the melted chocolate. Mix well. Add the remaining
300 g of cold cream and mix again. Leave for 12 hours in the
fridge. Whip and use straight away.
Mango and orange compote
Fresh mango diced in 0.5 cm F15.19 Mango purée
F15.05 Lemon juice
Simple syrup (50%)
Orange zest finely grated
Modified starch
Z-Karamel whipped ganache
Cream
Glucose
(special order) MC. Z-Karamel
Dark chocolate and bronze decorations
Mango & orange comopte
Z-Karamel whipped
Ganache
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White chocolate&coffee glaze
Z-Coffee and orange financier
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AFTERNOON TEA CAKES
Z-CHOCOLATES AND
ORANGE DÔME
White chocolate and coffee glazing
Espresso coffee
Sugar
GLU405 Glucose syrup
F06.20614 MC. Elianza Ivoire
SP130 Gelatin sheets
Condensed milk
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170 g
300 g
300g
350 g
16 g
200 g
Mix sugar, water and glucose and bring to boil. Remove from
the heat and add the hydrated gelatin and the condensed milk.
Pour onto the melted chocolate and mix well until combined.
Leave to rest for 12 hours into the fridge and use at 40ºC on
the cake completely frozen.
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AFTERNOON TEA CAKES
GRUETINE FRANGIPANE, CHERRY
COMPOTE AND MASCARPONE CHANTILLY
Composition
Decoration
•
Shortbread pastry dough
•
•
MC. Gruetine frangipane
•
Mangaro cremeux
•
MC. Red cocoa butter mix for spray gun
•
Cherry compote
•
Mascarpone and vanilla chantilly
White chocolate decorations (as needed)
Shortbread pastry
Cake flour
Icing Sugar
Ground Almonds
Salt
Butter
Whole Eggs
720 g
300 g
120 g
6g
420 g
140 g
Combine the butter & all the powdered ingredients, including
the salt, until the mixture resembles fine breadcrumbs. Add
the eggs. Refrigerate. Roll the dough out to a thickness of
3 mm then line the ring moulds. Leave to rest. Bake in a fan
oven at 160°C until very lightly golden brown.
240 g
240 g
240 g
260 g
25 g
Mix all ingredients until you get a creamy texture. Place the
shortbread pastry into a stainless steel mold and pipe
the frangipane on top at a 1 cm. thickness. Bake at 160ºC. for
8 minutes aprox, and leave to cool.
130 g
1,3 g
1g
50 g
20 g
180 g
120 g
Heat in a casserole the cream, honey, water, cherry purée,
and agar agar until boiling point. Add gelatin sheet (previously
soaked in cold water). Pour on the melted chocolate and stir
until well combined. Pour onto the frangipane at a 0.5 cm
thickness and leave in the fridge for 2 hours.
Gruétine frangipane
Butter softened
F06.21009 MC. Gruétine
Almond powder
Whole eggs
Cake flour
Mangaro and cherry creamy
F06.20501 MC. Mangaro milk 50%
SP190 Agar Agar
SP130 Gelatin sheets
Honey
Water
Cream 35%
F15.34 Cherry purée
Mascarpone chantilly
Mangaro creamy
Gruetine
Frangipane
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Cherry compote
Cocoa shortbread
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AFTERNOON TEA CAKES
GRUETINE FRANGIPANE, CHERRY
COMPOTE AND MASCARPONE CHANTILLY
Cherry compote
F15.34 Cherry purée
Sugar
NH pectin
F15.05 Lemon juice
405 g
80 g
15 g
15 g
Heat the purée at 40ºC in a sauce pan. Separately, mix the
sugar and pectin and then add to the purée while stirring.
Bring to boil for 30 seconds and remove from the heat.
Add the lemon juice and pour in molds.
400 g
7g
60 g
13 g
90 g
Heat a quarter of the cream and melt the gelatin mass and
the vanilla extract. Add remaining ingredients and leave to
cool for 12 hours. Whip and use straight away.
Mascarpone and vanilla chantilly
Cream BEC120 Vanilla extract
Sugar
Gelatin mass
Mascarpone cheese
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AFTERNOON TEA CAKES
15
CHOCO-PRALINÉ WITH
GREEN APPLE
Composition
Decoration
•
Soft praline sponge
•
Fresh mint and basil
•
Crunchy praline
•
Chantilly
•
Green apple and spiced compote
•
Gold leave
•
Elianza mousse
•
Grated coconut
•
Lemon and white chocolate glaze
•
Mascarpone and vanilla chantilly
Soft praliné sponge
(special order) MC. Praline Saveurs (60x50)
Butter
Sugar 1
Egg yolk
Corn starch
Cake flour
Egg whites
Sugar 2
Crushed hazelnuts
135 g
120 g
60 g
165 g
15 g
15 g
240 g
120 g
60 g
Whip butter and praline. Separately, mix yolks and sugar 1. Sift
flour and starch. Whip egg whites and sugar 2. Mix the first
mixture with the yolks mixture. Then add the meringue
delicately and lastly the flour and starch. Pipe 1 cm thick (850
g per tray 60x40 cm) and then spread all over the crushed
hazelnuts Bake for 13 minutes at 175ºC.
450g
110g
40 g
130g
55 g
150
g
Mix praline and croustilline with almond and hazelnut pure
paste. Melt separately the chocolate, cocoa butter and butter
and then mix all together. Mix both mixtures and then add
the croustilline and blend until the temperature reaches 23ºC.
Use.
Crunchy praline
(special order) F106.21065 Praliné s 50%
Almond pure paste
Butter F06.20047 MC.Vanuari 63%
B34.16 MC. Cocoa butter
F06.21007 MC. Croustilline
Mascarpone&vanilla chantilly
Lemon & white chocolate
Glazing
Green apple compote
Elianza mousse
Soft praline sponge
Crunchy praliné
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AFTERNOON TEA CAKES
CHOCO-PRALINÉ WITH
GREEN APPLE
Green apple spiced compote
Green apple diced in 0.5 cm 200 g
F15.32 Green apple purée
200 g
F15.05 Lemon juice
40 g
Simple syrup (50%)
40 g
Spice mix
as needed
Modified starch
12 g
SP130 Gelatin sheets
3g
Mix all ingredients, apart from the diced apple cubes, using
the stick blender until you get a smooth and creamy texture.
Lightly cook the diced apple in the microwave until lightly
soft. Add the previously soaked gelatin. Then mix with the
previous mixture and fill the desired molds. Freeze.
White chocolate mousse
F06.20614 MC. Elianza Ivoire 35%
Milk
SP130 Gelatin sheets
Semi whipped cream
290 g
160 g
4g
300 g
Melt the chocolate. Heat the milk at 60ºC and then add the
gelatin sheets previously soaked in cold water. Let the
mixture cool down until 30ºC. Fold into the semi-whipped
cream delicately.
White chocolate and lemon glazing
U19.01.1 Isomalt
Cream
F15.05 Lemon purée
Water
GLU405 Glucose
Condensed milk
F06.20614 MC. Elianza Ivoire
SP130 Gelatin sheets
yellow colour
600 g
400 g
150 g
250 g
200 g
300 g
480 g
34 g
as needed
Combine cream, water and glucose and heat until boiling
point. Melt isomalt in a pan and deglaze with the previous
mixture. Remove from the heat and add the bloomed gelatin,
the condensed milk and the lemon purée. Pour over the
white chocolate.
450 g
7g
45 g
50 g
90 g
Heat half of the milk with the sugar and melt into it the
gelatin mass. Add the remaining ingredients and leave to cool
for 6 hours. Whip and use straight away.
Mascarpone and vanilla Chantilly
Cream 35% m.g.
BEC120 Vanilla extract
Sugar
Gelatin mass
Mascarpone cheese
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