CHOUCHOU CHOCOLAT

Cocoa crunchy
90 g flour Melt the chocolate with cocoa paste. Whip yolks with sugar.
15 g cocoa powder Whip egg whites with sugar. Mix these two masse and add
90 g sugar 1/3 part of chocolate. Add the rest of chocolate. Bake at 180
75 g butter C during 20 minutes. Cut off disks d=3,5 cm.
.
Mix softened butter with sugar. Add flour and cocoa, roll Compote with blackcurrant and raspberry
out between two guitar sheets. Cut off disks 2 cm in
diameter. 375 g blackcurrant puree
187 g raspberry puree
Chocolate pate à choux 90 g sugar
120 g milk 10 g pectin NH 325
50 g butter 3 g gelatin
2 g sugar 18 g water
2 g salt
52 g flour Т55
14 g cocoa powder Soak gelatin in water. Mix sugar with pectin. Heat puree until
120 g eggs 40 C and add sugae mixed with pectin. Boil it and keep at 4
C. Mix before using.
Cocoa sablé
125 g butter Chocolate cremeux
90 g sugar powder 500 g cream
40 g eggs 70 g yolks
180 g flourТ55 30 g sugar
25 g almond flour 4 g gelatin
25 g cocoa powder 24 g water
220 g dark chocolate Illanka
Mix softened butter with sugar powder. Add eggs,
almond flour, flour and cocoa powder sifted together. Heat cream and milk. Add yolks mixed with sugar. Cook it
Cool it at 4 C and roll out until 2 mm. Cut and bake until 85 C. Pour into a gelatin and chocolate. Mix, cool it.
between 2 silpain at 165 C during 12 minutes. Keep at 4 C.

Sesame and cocoa beans nougatine Illanka chocolate mousse

53 g cream 150 g milk
70 g butter 50 g yolks
77 g glucose 30 g sugar
144 g sugar 160 g dark chocolate Illanka
2.6 g pectin NH 325 8 g cocoa paste
53 g cocoa beans 230 g cream
26 g white sesame
80 g chopped almond Heat milk, add yolks mixed with sugar and cook until 85 C.
0,5 g salt Pour it on chocolate and mix. Cool it until 30 C and add
½ vanilla pod whipped cream.

Heat cream, butter, glucose, vanilla and salt Violet chocolate decoration
until 60 C. Add sugar mixed with pectin and boil. 400 g white chocolate
Pour it onto almond, sesame and cocoa-beans. 10 g blue cocoa butter
Roll out between 2 guitar sheets. Bake at 175 C during 7 40 g red cocoa butter (raspberry)
minutes. 10 g white cocoa butter

Flourless chocolate sponge cake

190 g yolks
110 g sugar
110 g chocolate couverture 64%
30 g cocoa paste
295 g whites
110 g sugar 1
 CROQUE LAIT
Pecan crumble
80 g pecan nuts
20 g almond flour Cremeux Dulcey
70 g flour Т55 140 g milk
50 g cassonade sugar 140 g cream
1 g salt 33 g yolks
75 g butter 15 g flower honey
245 g white chocolate Dulcey
11 g cocoa butter
Pecan crunchy layer 2,5 g gelatin
247 g pecan crumble 15 g water
112 g rice souflee
52 g roasted chopped hazelnut
112 g dark chocolate 72% Hazelnut mousse
113 g hazelnut praline 160 g cream
52,5 g hazelnut paste 27 g flower honey
4 g gelatin
24 g water
Hazelnut Daquoise sponge cake 90 g hazelnut praline
375 g egg whites 68 g hazelnut paste
15 g sugar 410 g cream
3 g egg white powder
300 g sugar powder
230 g almond powder
120 g hazelnut powder
60 g hazelnut paste

Bake at 175 C during 17 minutes. Cut stripes 9x20 cm.

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 LEMON GRASS AND BLACK CURRANT PEARL

Moelleux with coconut flakes and tea Bolero White chocolate mousse with lemon

240 g almond flour 220 g cream

240 g sugar powder 26 g cocoa-butter
40 g starch 245 g white chocolate
120 g coconut flakes 5 g gelatin
240 g eggs 30 g water
120 g whites ½ g lemon zest
30 g sugar ½ г lime zest
170 g softened butter 225 g cream
9 g Bolero tea
Infuse zest in the cream. Heat, stir and add gelatin. Pour onto
Mix almond flour with sugar powder in the cutter. Add chocolate with cocoa butter. Cool at 20 C and mix with
starch an eggs. Mix. Add coconut flakes and melted whipped cream.
butter. Spread on silpat and bake at 165 C during 15/20
minutes. Assemblage

White chocolate mousse – 14 g

Compote with blackcurrant and raspberry Add sphere half-filled with cremeux
Pipe compoté
375 g blackcurrant puree Add sphere half-filled with cremeux
187 g raspberry puree White chocolate mousse– 11 g
90 g sugar
10 g pectin NH 325
3 g gelatin
18 g water

Soak gelatin in water. Mix sugar with pectin. Heat puree

until 40 C and add sugae mixed with pectin. Boil it and
keep at 4 C. Mix before using.

Lemon grass cremeux

45 g lemon grass puree

15 g lemon juice
100 g cream
30 g yolks
17 g sugar
1 g gelatin
6 g water
21 g white chocolate

Mix yolks and sugar. Heat cream and add lemongrass

puree and lemon juice. Pour it on hot cream and cook
until 85 C. Pour on hydrated gelatin and chocolate.

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 SUCETTE: PEARL

Coconut moelleux Milk chocolate glaze

100 g almond flour 250 g milk chocolate

100 g sugar powder 25 g cocoa butter
16 g potato starch 15 g raisin-seed oil
50 g coconut flakes
100 g eggs Melt everything together until 35 C.
50 g whites
15 g sugar Assemblage
70 g butter
Dip coconut moelleux in the glaze. Put on the
Mix almond flour and sugar powder. Add starch and top milk chocolate round, d=3 cm. Glaze
eggs, mix it. Add coconut flakes and mix by spatula. halfspheres with the glaze and decorate with
Add whipped whites and melted butter. Pipe into a coconut flakes.
flexipan. Bake near 10/12 minutes.

Milk chocolate cremeux caramel

55 g sugar
23 g butter
110 g cream
87 g milk chocolate
8 g cocoa butter

Caramelize sugar. Decaramelize with hot cream

and melted butter. Boil it and pour onto chocolate
mixed with the cocoa butter. Pipe into half spheres,
d=2,5 cm. Freeze.

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 FRUIT TART

Raspberry Chantilly
Shortbread
750 g cream
337 g butter 12 g gelatin 200 bloom
375 g flour t55 60 g water
165 g sugar powder 300 g raspberry puree
1 lemon zest 50 g sugar
1 orange zest 30  Poppy aroma drops
2 g salt of fleur de sel
Vanilla pod Whip cream. Melt 1/3 part of puree with gelatin
and sugar. Pour it on the rest of puree. Add to
Mix softened butter with zest and salt. Add flour and the whipped cream and add poppy aroma.
keep it in the fridge. Roll out to 4 mm and cut off
rounds, d=17 cm. Bake it at 165 C. Raspberry glaze

Rose Joconda sponge cake 500 g neutral glaze

10 g water
250 g Tant pour Tant (almond flour/sugar powder 20 g raspberry
1:1) 20 g raspberry confiture
35 g flour Т55
166 g eggs
5 g HF.35
112 g egg white
16 g sugar
25 g butter
5 g liquid sorbitol
2 g red colorant E120

Mix eggs, flour and Tant pour Tant.

Add HF.35. Whip egg whites with colorant and
sugar. Add to the first mixture. Add melted butter
and sorbitol. Bake at 200 C during 10-12 minutes.

Raspberry compote

500 g raspberry puree

40 g sugar
8 g pectin NH 325
2 g gelatin
10 g water

Heat puree to 40 C and add pectin mixed with

sugar. Bring it to the boiling and pour on gelatin.
Cool it and mix before using.

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 PINEAPPLE TOURBILLON

Pineapple and ginger compoté White chocolate mousse with lemon

500 g Victoria pineapple 442 g cream

150 g water 50 g cocoa-butter
1 vanilla pod 460 g white chocolate
100 g ginger puree 11 g gelatin
50 g pineapple puree 66 g water
175 g sugar ½ g lemon zest
40 g lime juice ½ г lime zest
10 g pectin NH 325 460 g cream

Bring to the boiling water, pineapple, vanilla and 2/3
of sugar.
Add lemon juice and puree. Boil it. Add sugar mixed
with pectin and keep it at 4 C. Spread on sponge
cake.
Infuse zest in the cream. Heat, stir and add
gelatin. Pour onto chocolate with cocoa butter.
Cool at 20 C and mix with whipped cream.
White chocolate ganache

Shortbread 50 g milk
½ lime
100 g butter 75 g coconut puree
125 g flour t55 ½ vanilla pod
55 g sugar powder 187 g white chocolate
8 g yolk 195 g cream
½ lemon zest 1 g gelatin
½ orange zest 6 g water
2 g salt of fleur de sel
½ vanilla pod Keep in the fridge during 1 night before using.

Mix softened butter with zest and salt. Add flour and
keep it in the fridge.. Bake it at 165 C.

Almond sponge cake

175 g egg whites

1 g egg white powder
10 g sugar
280 g tant pour tant

Whip egg white with egg white powder. Add

tant pour tant . Bake at 175 C during 15 minutes.

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 TOURBILLON LACTE

Crunchy layer Milk chocolate ganache

65 g rice souffle 133 g cream

150 g chopped hazelnut 43 g suagr
87 g feuilletine 133 g milk chocolate
110 g gianduja 40 g hazelnut paste
110 g milk chocolate 320 g cream
1 g salt
Exotic
Hazelnut moelleux
75 g mango compoté
180 g egg whites 120 g neutral nappage
132 g sugar
216 g almond flour Cristalised hazelnut
144 g hazelnut flour
240 g sugar powder 250 g hazelnut
48 g corn starch 250 g syrop 30°B
180 g egg whites
300 g butter
36 g flower honey

Bake at 165 C during about 15 minutes.

Mango and Yuzu compote

155 g mango puree

28 g Yuzu juice
38 g sugar
3,5 g pectin NH 325
0,25 Japan Sancho berries

Milk chocolate cremeux

193 g cream
115 g milk
½ vanilla pod
38 g yolks
2 g gelatin 200 bloom
12 g water
153 g milk chocolate
38 g dark chocolate
19 g hazelnut paste

16 g for a flexipan d=8 cm

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 RED VELVET

Shortbread Cremeux dragée

100 g butter 100 g milk

125 g flour t55 100 g cream
55 g sugar powder 35 g dragee
8 g yolk ½ vanilla pod
½ lemon zest 32 g yolks
½ orange zest 2 g gelatin
2 g salt of fleur de sel 12 g water
½ vanilla pod 125 g white chocolate

Mix softened butter with zest and salt. Add flour and Heat cream with milk and add dragée, mix.
keep it in the fridge.. Bake it at 165 C. Whip yolks with sugar, pour it on hot cream and
bring it to 85 C. Pour it on gelatin and white
Almond sponge cake chocolate.

60 g white dragee White chocolate mousse with lemon

180 g almond flour
180 g sugar powder 220 g cream
30 g starch 26 g cocoa-butter
150 g whites 245 g white chocolate
20 g yolks 5 g gelatin
1 vanilla pod 30 g water
160 g butter ½ g lemon zest
140 g whites ½ г lime zest
85 g sugar 225 g cream

Mix dragee, almond flour, sugar powder and starch.
Add vanilla, whites and yolks. Whip 160 g of whites,
at the end add sugar. Mix with the first masse and
add melted butter. Bake at 175 C during 15
minutes.
Infuse zest in the cream. Heat, stir and add
gelatin. Pour onto chocolate with cocoa butter.
Cool at 20 C and mix with whipped cream.
Velours

Strawberry compoté 125 g white chocolate

100 g cocoa butter
100 g strawberry 30 g red cocoa butter (strawberry)
125 g strawberry puree 70 g red cocoa butter (raspberry)
25 g sugar
4 g pectin NH
1 g gelatin
6 g water
Heat puree. Add sugar mixed with pectin.
Bring to the boiling and add gelatin. Keep it at 4 C.
Mix before using.

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 MANGO POP
Coconut crunchy Add pop corn in the milk and infuse during 1
night. Strain and add cream.
100 g white chocolate Caramelise sugar and add 1st mixture. Add
17 g cocoa butter yolks mixed with sugar and cream powder.
½ vanilla pod Bring it to the boiling and pour on gelatin. At 40
184 g sablé breton C add butter and mix by hand blender.
33 g roasted coconut flakes
33 g cristallised corn flakes Mango-Passion fruit cremeux

Put 350 g into a frame 25х25 and cut on squares 75 g mango puree
4,5 сm. 75 g passion fruit puree
½ vanilla pod
Moelleux sponge cake with pop-corn 176 g eggs
75 g sugar
210 almond flour 2,5 g gelatin
250 g sugar powder 15 g water
60 g pop corn powder 105 g butter
40 g starch
120 g coconut flakes Heat puree with vanilla. Add eggs mixed with
240 g eggs sugar and bring it to the boiling. Pour it on
120 g whites hydrated gelatin and add at 45 C butter. Mix.
50 g sugar
120 g butter White chocolate glaze

Mix almond flour, sugar powder, pop corn and 450 g white chocolate glaze
starch. Add eggs and coconut flakes. Add whipped 40 g raisin seed oil
whites with sugar and add melted butter. Bake at 30 g white cocoa-butter (white)
160 C during 15 minutes.
Melt until 35 C.
Pop-corn Caramel cremeux

Pop-corn

14 g sunflower oil
100 g pop corn
20g sugar

Fry pop corn in the hot oil. Add sugar and bake at
160 C during 10 minutes.

42 g sugar
280 g milk
70 g cream
35 g cooked pop corn
28 g yolks
15 g sugar
11 g cream powder
2 g gelatin
12 g water
70 g butter

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 VANILLA WAWE

Shortbread Vanilla caramel

100 g butter 116 g sugar

125 g flour t55 230 g cream
55 g sugar powder
½ vanilla pod
8 g yolk
1 g salt fleur de sel
½ lemon zest
½ orange zest
2 g salt of fleur de sel Cоok until 106, 108 °C.
½ vanilla pod
Vanilla cremeux
Mix softened butter with zest and salt. Add flour and
keep it in the fridge.. Bake it at 165 C. 120 g milk
120 g cream
Мoelleux sponge cake 1 vanilla pod
38 g yolks
475 g almond paste 25 g sugar
38 g starch
3,5 g gelatin
250 g eggs
1 vanilla pod 21 g water
75 g whites 140 g white chocolate
50 g sugar
165 g butter

Mix almond paste with vanilla and starch. Add eggs

and whip. Add whipped with sugar whites and
melted butter.

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 BOISÉ

Crunchy shortbread with thyme Ginger Vanilla cremeux

5 g baking powder 85 g cream

175 g flower T55 38 g ginger puree
185 g butter ½ vanilla pod
106 г tant pour tant (sugar powder/almond flour 1:1) 23 g sugar
25 g eggs 33 g yolks
2 g fresh thym 4,5 g gelatin
27 g water
Mix butter until creamy texture. Add 293 g cream
tant pour tant with thym, add eggs and at the and
add sifted flour with baking powder. Keep it at 4C. Velour
Roll out untill 3 mm, cut off circles d=8 cm and bake
at 160 C. 150 g white chocolate
75 g cocoa butter
Vanilla Trocadero 75 g white cocoa butter

482 g tant pour tant (sugar powder/almond flour

1:1)
1 vanilla
32 g starch
160 g whites
21 g yolks
185 g melted butter
160 g whites
89 g sugar

Raspberry and blackcurrant compoté

187 g blackcurrant puree

94 g raspberry puree
45 g sugar
5 g pectin NH 325
1,5 g gelatin
9 g water

Hydrate gelatin in the water. Mix sugar with pectin.

Heat puree until 40 C and add pectin mixed with
sugar. Boil and keep it at 4 C.

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