Recipe created by Frédéric Moreau
Recipe for 20 people
Lime dacquoise (1 frame) |
|
Beat vigorously |
245 g of sugar 2 g of sea salt 5 g of dried egg white 391 g of egg whites 2 g of lime zest |
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Sieve |
208 g of ground almonds 70 g of cake flour 112 g of icing sugar |
Gently mix the sieved ingredients into the beaten egg whites. Spread into a baking frame of 35 x 45 cm. Bake at 180 °C in the convection oven for 10-12 min. Let rest in the refrigerator overnight. | |
Cut out a piece of 4.5 cm in diameter with a biscuit cutter and place on the Inaya™ mousse. | |
Inaya™ mousse (30 domes) |
|
Make a custard with |
230 g of whole milk 190 g of egg yolks 53 g of sugar |
As soon as it is cooked, add to | 335 g of Inaya™ 65% dark chocolate couverture |
Temper at 35 °C and incorporate with | 515 g of 35% fat cream |
Pour immediately into Demarle #1268 half sphere moulds at 40 grs/each. | |
Top with the lime dacquoise without pressing it too deeply into the Inaya™ mousse. | |
Inaya™ ice cream |
|
Heat the milk and the cream to 40 °C, then add the sugars and the ice cream stabilizer. |
1036 g of full cream milk 250 g of 38% fat cream 80 g of inverted sugar 50 g of dextrose 230 g of sugar 8 g of ice cream stabilizer |
Bring to the boil, then pour over the chocolate and mix with a hand blender. |
215 g of Inaya™ 65% dark chocolate couverture 35 g of cocoa paste |
Let rest in the refrigerator overnight. Remix with hand blender and churn in ice cream maker. | |
For service, store the ice cream in freezer at -7 °C. Make a quenelle on the spot. | |
Inaya™ icing |
|
Mix |
20 g of water 4 g of 220 Bloom powdered gelatine |
Boil the cream and the water, then add the neutral icing. |
150 g of water 150 g of cream 350 g of neutral icing |
Add the melted chocolate then the diluted gelatine and mix with a hand blender. | 250 g of Inaya™ 65% dark chocolate couverture |
Let rest overnight. Melt the icing at 25-30 °C then mix with hand blender to remove air bubbles. | |
Glaze the domes with Inaya™ mousse. Set aside in the refrigerator. | |
Mango compote (30 servings) |
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Cut the mangoes into small dice, mix into the puree with the grated vanilla pod and lime zest. |
330 g of very ripe mangoes 170 g of mango puree 3 g of vanilla bean 1 g of lime zest |
Leave to mature overnight. | |
Coconut rice pudding (30 spheres) |
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Wash the rice. Boil the water with the salt. Cook the rice for 5 min. |
94 g of basmati rice 280 of water 1 g of salt |
Rinse the rice then add |
225 g of whole milk 112 g of 38% cream 3 g of vanilla bean |
Simmer for 10-15 minutes. The rice should soften and all the water from the milk will evaporate. Add milk if the rice is not sufficiently cooked after 15 minutes. | |
Chill at 40 °C then add |
150 g of coconut puree 30 g of sugar 20 g of Malibu |
Let sit overnight in the refrigerator. The following day, fill the sphere moulds and freeze. Unmould and set aside in the refrigerator. | |
Coconut and lime tuile (30 discs) |
|
Bring to the boil |
75 g of sugar 3.5 g of NH pectin 63 g of 82% butter 25 g of glucose syrup |
Add | 80 g of grated coconut |
Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 1.5 mm. Bake at 150 °C in a convection oven. Cut out discs of 7 cm with a round biscuit cutter. | |
Chocolate sablé (30 flowers) |
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Cream the butter with the salt and icing sugar. |
110 g of 82% butter 2 g of sea salt 83 g of icing sugar |
Add the ground almonds, the cocoa powder, eggs and flour. |
28 g of ground almonds 46 g of whole egg 193 g of cake flour 18 g of EXTRA BRUTE cocoa powder |
Roll out to a depth of 2 mm between two sheets of greaseproof paper. With a round biscuit cutter, cut out discs of 5.5 cm and remove the centre with a 2.5 cm cutter. | |
Bake at 150 °C in a convection oven in a Demarle #1836 half sphere mould, placed upside down. |
Recipe created by Christophe Morel
Recipe for 45 pieces
Inaya™ bonbon |
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Heat |
185 g of 35% fat cream 5 g of dextrose 25 g of sorbitol powder 15 g of 60 DE glucose syrup 40 g of low water content butter The zest of 1 lemon 2 cardamom seeds |
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Cover and let chill at 32 °C, pass through a chinois, then emulsify with the chocolate previously melted at 32 °C. | 250 g of INAYA™ 65% dark chocolate couverture |
Pipe truffles of around 1 cm in diameter onto a baking sheet. Apply an acetate guitar sheet and flatten the truffles with another sheet into little discs, like palets d’or. | |
Coat with OCOA™ 70% dark chocolate couverture. | |
Assembly |
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Spread some OCOA™ 70% dark chocolate couverture finely on an acetate guitar sheet. | |
Cut out circles 3 cm in diameter. | |
Make a whole in the circles using a tip. | |
Draw a line with a brush with a mixture of 90% clear alcohol and 10% Poudre Créative Or. |
Recipe created by Frédéric Monti
Recipe for 12 pieces
Coffee nougatine |
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Mix then bring to the boil |
280 g of butter 120 g of glucose |
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Add |
350 g of sugar 6 g of NH pectin 6 g of Nescafé instant coffee 20 g of ground coffee 400 g of chopped hazelnuts |
Divide between 2 Silpat sheets. Cook then cut into squares of 1 x 1 cm and 4 x 4 cm. | |
Whisky jelly |
|
Mix and soak |
8 g of golden gelatine 40 g of water |
Heat |
250 g of Whisky 350 g of syrup at 30 °C |
Add the soaked gelatine. Pour onto 1⁄4 size sheet baking pan lined with paper, then smooth. | |
Once jellified, cut out rectangles then lift with a spatula. | |
Chocolate sauce |
|
Mix then bring to the boil |
300 g of sugar 500 g of water 100 g of glucose |
Pour into a hand blender bowl | 300 g of Grand Caraque |
Mix then pass through a chinois. Refrigerate. | |
Microwave praline biscuit |
|
Mix |
375 g of egg white 240 g of egg yolk 60 g of flour 5 g of baking powder 510 g of Praliné Hazelnut Piémont Origin 50% Lenôtre 50 g of olive oil |
Mix completely to give strength. Pour into a syphon and charge with two chargers. Spray lightly into a paper cup. | |
Cook in the microwave for approximately 1 minute. Place in a blast chiller until completely cool. Take out of the blast chiller, unmould the biscuit and break roughly into pieces. | |
Gianduja ice cream |
|
Combine and mix |
448 g of water 53 g of powdered milk 7 g of ice cream stabilizer 25 g of egg yolks 150 g of inverted sugar |
Cook at 85 °C. | |
Add | 170 g of Gianduja Plaisir 23,7% Lenôtre |
Chill in an ice bath then refrigerate overnight. Pipe into cube shaped moulds then place in a blast chiller until the dessert is assembled. | |
Alunga™ mousse |
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Boil | 60 g of unsweetened condensed milk |
Pour over then mix with | 180 g of Alunga™ 41% milk chocolate couverture |
Add | 300 g of double cream |
Mix with a hand blender. Chill overnight in the fridge. Whip to a foam then pipe in lines on a sheet of Nougatine. Place another sheet of Nougatine on the piped Alunga™ milk chocolate mousse. | |
Zéphyr™ mousse |
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Boil | 60 g of unsweetened condensed milk |
Pour over then mix with | 180 g of Zéphyr™ white chocolate |
Add | 300 g of double cream |
Mix with a hand blender. Chill overnight in the fridge. Whip to a foam then pipe in lines on a sheet of Nougatine. Pipe Alunga™ mousse on the first Nougatine sheet. |
Recipe created by Antoine Weyland
Recipe for 8 pieces
Ocoa™ cake |
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Melt at 40 °C | 125 g of Ocoa™ 70% dark chocolate couverture |
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Incorporate all the ingredients in order, mixing between each addition. |
125 g of softened butter 110 g of sugar 60 g of eggs 36 g of T45 floor |
Bake on a baking sheet at 180 °C for 10 minutes approximately. (This cake rich in butter remains very moist even after baking, so be careful not to over bake). Cool on a rack after cutting out discs of 2.5 cm. | |
Ocoa™ cream |
|
Bring to the boil | 100 g of whole milk |
Pour over |
150 g of Ocoa™ 70% dark chocolate couverture 10 g of glucose |
Mix to obtain a very smooth ganache, then incorporate | 200 g of cold, unwhipped whipping cream |
Chill for at least two hours. | |
Poached blackcurrants |
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Make a syrup with |
100 g of water 100 g of sugar |
Pour over while hot | 200 g of blackcurrants |
Leave to soften until used. | |
Ocoa™ blackcurrant/chocolate sauce |
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Warm and pour | 100 g of poached blackcurrant juice |
Pour over | 100 g of Ocoa™ 70% dark chocolate couverture |
Smooth and set aside. | |
Blackcurrant sorbet |
|
Warm to 40 °C |
200 g of water 80 g of sugar |
Incorporate then cook at 80 °C |
20 g of glucose powder 4 g of stabilizer |
When the syrup is cold, add | 200 g of blackcurrant puree |
Place in a Pacojet bowl and freeze. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for 30 pieces
Honey and cinnamon Madeleine cake |
|
Mix |
200 g of eggs 140 g of light brown sugar 70 g of honey |
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Add |
200 g of flour 8 g of yeast 4 g of cinnamon 2 g of salt |
Incorporate | 180 g of butter melted at 50 °C |
Place the mixture in a 4 cm deep, 40/60 half frame. Bake for 18 minutes at 180 °C. | |
Alunga™ passion fruit cream |
|
Mix |
300 g of whipping cream 30 g of glucose 300 g of passion fruit puree |
Pour over |
660 g of Alunga™ 41% milk chocolate couverture 60 g of butter |
Mix. Pour over the Madeleine cake at 30 °C. | |
Chocolate whipped cream |
|
Boil | 1000 g of whipping cream |
Pour over | 180 g of Alunga™ 41% milk chocolate couverture |
Mix then re-chill to 5 °C. Beat with a whisk as for a Chantilly cream. | |
Alunga™ icing |
|
Make a caramel with | 300 g of sugar |
Dilute with |
150 g of water 300 g of glucose |
Make up with water if necessary to obtain an initial weight of 750 g. | |
Pour over |
100 g dof unsweetened condensed milk 100 g of sweetened condensed milk 300 g of Alunga™ 41% milk chocolate couverture 1 g of Poudre Créative Or |
Add |
20 g of 200 Bloom powdered gelatine 120 g of water |
Mix then glaze at 28 °C. | |
Chocolate decorations |
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Cut out rectangles of 10 cm x 5 cm using cAlunga™ 41% milk chocolate couverture then crystallize. | |
Using an acetate sheet of 0.4 cm in width, make a loop with a thin layer of crystallized Alunga™ 41% milk chocolate couverture. Spray the loop with gold dust. |
Recipe created by Aurélien Trottier
Recipe for 50 pieces
Inaya™ spread |
|
Heat |
75 g of whole milk 45 g of sugar 35 g of glucose |
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Pour over |
80 g of Inaya™ 65% dark chocolate couverture 70 g of La Morella Origin 70% Hazelnut Praliné |
Add | 50 g of butter |
Mix | |
Inaya™ marshmallow |
|
Soak |
10 g of 200 Bloom powdered gelatine 45 g of cold water |
Heat to 110 °C |
110 g of sugar 50 g of glucose 40 g of water |
Pour over inverted sugar in the mixing bowl and mix gently | 150 g of inverted sugar |
Add the melted gelatine. Beat at high speed. | |
At 40 °C, carefully add the previously melted (40 °C) Inaya™ 65% dark chocolate couverture. | 20 g of Inaya™ 65% dark chocolate couverture |
Assembly |
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Shape a thin layer of Inaya™ 65% dark chocolate couverture. | |
Pipe a “tube” of chocolate-hazelnut ganache. | |
Pipe the marshmallow directly after foaming. Close with the Inaya™ 65% dark chocolate couverture and acetate sheet. | |
Make bars of around 1 cm in width and 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme cocoa powder. On each bar place a caramelized hazelnut and a fine line of Poudre Créative Or. |
Recipe created by Guillaume Mabilleau
Recipe for 2 x 500 g
Moelleux |
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In a saucepan boil |
30 g of milk 60 g of butter |
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Add the flour and stir vigorously | 50 g of flour |
Pour everything into a bowl then mix with a spatula. | |
Add |
15 g of cocoa paste 85 g of egg 60 g of egg yolks |
Set aside. | |
In a mixer bowl, whisk |
85 g of egg white 40 g of sugar |
Combine the two mixtures carefully. | |
INAYA™ fondant cake mixture |
|
In a mixing bowl whisk |
65 g of egg white 65 g of inverted sugar |
Once whisked add | 50 g of egg yolks |
Melt | |
Add to previous mixture |
10 g of butter 20 g of INAYA™ 65% dark chocolate couverture |
Finish by carefully adding |
10 g of sieved flour 20 g of sieved cocoa powder |
Make cake bases using stainless steel frames of 1 centimeter in thickness. | |
Bake at 170 °C for 12 minutes in a convection oven. | |
Reserve for assembly. | |
Inaya™ intense flavor cream |
|
In a saucepan boil |
75 g of cream 75 g of milk 75 g of glucose |
Pour over the chopped chocolate |
125 g of INAYA™ 65% dark chocolate couverture]] 15 g of cocoa paste |
Mix and retain for assembly. | |
Soft caramel |
|
In a saucepan, dry caramelize | 180 g of caramelized sugar |
Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106 °C. |
140 g of slightly salted butter 180 g of cream 2 vanilla beans |
Retain for assembly. | |
Almond sablé |
|
With a large knife crush |
125 g of whole unskinned almonds 65 g of whole skinned almonds |
In a saucepan cook at 121 °C |
75 g of sugar 15 g of water 1 vanilla bean |
Add | 0.2 g of sea salt |
Cook all together until sugar crystallizes. | |
Set aside. | |
You can make this recipe or use Cacao Barry® ready-to-use caramelized almonds. | |
Assembly |
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Assemble in place using stainless steel rings of the desired size. | |
Line the edge of the rings with the chocolate moelleux. | |
Make a base with Inaya™ fondant cake, then pour in 75 g of Inaya™ cream. | |
Cover with Inaya™ fondant cake then pour in 110 g of soft caramel. | |
Cover with Inaya™ fondant cake then pour in 75 g of Inaya™ cream. | |
Let sit for one night in the refrigerator. | |
Unmould travel cakes. | |
Place chocolate plaques on top and at the ends. | |
Garnish the center with caramelized almonds. | |
Decorate tastefully with slivers of gold leaf. |
Recipe created by Ramon Morató - Chef at the Chocolate Academy™ Centre in Vic - Spain
Recipe for 6 pieces of 18 cm ø
Flourless chocolate and apricot spiced cake |
|
Prepare the spice mix with |
20 g of cinnamon 10 g of cardamom 10 g of cloves 10 g of allspice |
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Whip |
360 g of egg whites 100 g of sugar |
Add the egg yolks without beating | 140 g of egg yolks |
Add |
350 g of Ocoa™ 70% dark chocolate couverture 170 g of butter |
Add | 12 g of the spice mix |
Make some discs of 16 cm in diameter and top with | A sufficient quantity of semi-candied apricot quarters |
Finish by baking at 180 °C for approximately 10 minutes. | |
Salted caramel |
|
Dry caramelize | 550 g of sugar |
Deglaze with a mixture of |
300 g of 35% fat whipping cream 50 g of 60 DE glucose syrup 4 g of fine salt 1 vanilla bean |
Add | 1 soaked leaf of gelatine |
Chill at 50 °C and add | 210 g of salted butter |
Mix and add when the caramel reaches around 30 °C. | |
Ocoa™ discs |
|
Melt at approximately 45 °C | A sufficient quantity of Ocoa™ 70% dark chocolate couverture |
Pre-crystallize and spread a fine layer on guitar sheets. Cut out discs of 16 cm in diameter before total crystallization takes place. Reserve for assembly. | |
Ocoa™ mousse |
|
Make a custard and heat to approximately 82/83 °C. |
420 g of milk 180 g of pasteurized egg yolks 60 g of sugar 70 g of inverted sugar |
Pour the custard over | 720 g of Ocoa™ 70%dark chocolate couverture |
Emulsify everything properly and check that the temperature of the mixture is approximately 45 °C. | |
Add | 1500 g of softly whipped cream |
Assemble components immediately. | |
Ocoa™ icing |
|
Bring to the boil |
300 g of water 250 g of sugar 350 g of 44 DE glucose syrup |
Add |
200 g of sweetened condensed milk 26 g of gelatine leaves |
Pour all over | 300 g of Ocoa™ 70% dark chocolate couverture |
Emulsify well and strain to finish. Store in the refrigerator and use at around 40 °C on the well frozen desserts. | |
Assembly |
|
Prepare rings of 18 cm in diameter and 3.5 cm deep. Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel. Top with the flourless chocolate cake. Store in the freezer. Once frozen, unmould and glaze with the Ocoa™ icing. Finish by decorating with chocolate sheets at the sides to suit your taste. |
by Gert De Mangeleer
Cacao Barry Ocoa™ 70% mousse |
|
Whip |
120 g egg yolks 100 g eggs |
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Cook to 121 °C |
145 g caster sugar 35 g water |
Pour over the egg mixture and whisk | |
Whip | 500 g semi-whipped cream |
Add | 350 g dark chocolate couverture OCOA™ 70% |
Mould and deep freeze. | |
Unmould the shapes and finish with a velvet effect. | |
Cacao Barry Inaya™ 65% mousse |
|
Whip |
120 g egg yolks 100 g eggs |
Cook to 121 °C |
145 g caster sugar 35 g water |
Pour over the egg mixture and whisk | |
Whip | 500 g semi whipped cream |
Add | 350 g dark chocolate couverture INAYA™ 65% |
Mould and deep freeze. | |
Cacao Barry Alunga™ 41% mousse |
|
Whip |
120 g egg yolks 100 g eggs |
Cook to 121 °C |
145 g caster sugar 35 g water |
Pour over the egg mixture and whisk | |
Whip | 500 g semi whipped cream |
Add |
350 g milk chocolate couverture ALUNGA™ 41% 15 g pre-hydrated gelatine |
Mould and freeze. | |
Unmould the shapes and finish with a velvet effect. | |
Cream of wild strawberry and red wine vinegar |
|
Cook all ingredients together, bring to a boil |
450 g strawberry juice 50 g red wine vinegar 30 g caster sugar 5 g agar agar |
Spread on a plate and let harden. | |
Blend with a thermoblender. Mix to obtain a smooth texture. | |
Ice pastille of violets |
|
Bring to a boil | 200 g water |
Stir in all other ingredients |
65 g S0 15 g azuleta 100 g yogurt 20 g yogurt powder 6 g pre-hydrated gelatine |
Place this in mould and then place in blast freezer. | |
Sides of herbs and flowers |
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Marinated beetroot Wild strawberries Hotlips Purple sorrel Horned sorrel Chervil flower African citrus Blossom lemon geranium Honey verbena Banana mint |
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1 piece of each chocolate mousse is placed on the plate. Between them, pipe a few dots of “strawberry crème”. The beet, strawberry, herbs and flowers are placed in a ‘playful’ and ‘natural’ way around the chocolate mousses “stones”. Finally, the ice pastille is added. |
by Régis Marcon
Mix into a fine powder using a blender. |
200 g ground almonds 250 g icing sugar 25 g cep mushroom meal |
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Add | 85 g egg whites |
Heat at 120 °C. |
250 g sugar 75 g water |
Pour over to create a meringue | 90 g egg whites |
Add the meringue in the mix of powder. | |
Bake at 150 °C for 8 minutes, 1/2 fan assisted | |
Ganache |
|
Proceed as for a ganache | 100 g Gianduja chocolate ceps with dark chocolate couverture INAYA™ 65% |
100 g UHT cream | |
Refrigerate. | |
When cold, whip the ganache and fill the macaroon shells. |
by Thibaut Ruggeri
Mascarpone |
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Blend all ingredients together without over mixing |
150 g mascarpone 1 g four-spices 7 g gentian |
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Green marzipan |
|
Mix the ingredients together and spread over a structure sheet. Cut into pieces. |
100 g marzipan 10 g marjoram chopped into puree |
Chocolate mousse |
|
Bring the syrup to 121 °C |
150 g caster sugar 50 g water |
Whip using a whisk and add the syrup |
160 g egg yolks 150 g whole eggs |
Leave the pâte à bombe mixture to cool to 30-35 °C whilst gently whisking. | |
Melt the chocolate to 45 °C | 400 g dark chocolate couverture OCOA™ 70% |
Add |
175 g whipped cream 1/2 of pâte à bombe |
Mix all the ingredients and gradually add the remaining whipped cream and the pâte à bombe. |
345 g whipped cream 1/2 of pâte à bombe |
Chocolate glaze |
|
Bring to the boil |
300 g syrup at 30 °B 375 g cream 75 g glucose syrup |
Cool to 85 °C. | |
Pour half of the liquid over |
150 g chopped 58% dark chocolate couverture Favorites Mi-Amere 750 g pâte à glacer brune |
Leave the chocolate to melt for a few seconds then gradually stir with a whisk. | |
Gradually add the rest of the liquid stirring gently to prevent air bubbles forming in the mixture. | |
Cover, reserve, and use at 35 °C. | |
Shortbread |
|
Mix all ingredients together with a paddle until you obtain a homogenous dough. Reserve before rolling. |
240 g butter 4 g salt 150 g icing sugar 50 g ground almond 10 g vanilla powder 80 g whole eggs 400 g flour |
Assembly |
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Make a mascarpone disk (3cm diameter x 1cm thick) as insert. | |
Place the insert in individual pastry disks 5 cm x 3cm deep, center the disk between two layers of chocolate mousse. Freeze. | |
Glaze, and place a strip of marjoram marzipan around the disk. | |
Dressing |
|
Place the disk on the shortbread with a few drops of herb infusion, a mascarpone quenelle, and some flowers. |
By Régis Marcon
Pear Crémeux |
|
Proceed as for a crème anglaise |
210 g milk 630 g pear pulp Juice from 2 lemons 210 g egg yolks 87 g sugar |
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Add the gelatine and pour into a square mould. |
55 g water 7 pre-hydrated gelatine leaves |
Leave to cool and freeze in 1 cm tall frame. | |
Cut into 12 cm x 2 cm rectangles. | |
Pear sorbet |
|
In a saucepan, bring to boil |
400 g water 80 g glucose powder 110 g sugar 4 g stabiliser |
Add | 50 g lemon |
Boil for 2 minutes. | |
Leave to cool and refrigerate for 4 hours at 5 °C. | |
When the mixture is cold, add | 1kg of pulp |
Freeze in Paco Jet bowl. | |
Cep whipped mushroom ganache |
|
Infuse the dried cep mushrooms in cream. |
225 g cream 25 g dried cep mushrooms |
Sieve and save the cream. | |
Add |
25 g inverted sugar 25 g glucose |
Bring the mixture to a boil and pour over the chocolate in three stages | 187 g milk chocolate couverture ALUNGA™ 41% chocolate |
When the mixture is ready add the cold cream. | 462 g chilled cream |
Leave to cool and refrigerate for 4 hours. | |
Whip as a chantilly cream and reserve in a piping bag. | |
Cep mushroom chocolate |
|
Make a caramel in a saucepan | 75 g sugar |
Add | 75 g dried cep mushrooms |
Remove from heat and reserve. | |
When cold, mix in a blender with | 350 g milk chocolate couverture ALUNGA™ 41% melted at 40 °C. |
Crystallize the chocolate, place on an acetate sheet and cut into 12 cm x 3 cm shape. | |
Cep mushroom Opaline |
|
Melt in a saucepan at 160 °C |
20 g fondant 100 g glucose 100 isomalt |
Add | 8 g cep mushroom meal |
Mix well and place on a Silpat. | |
Reserve. | |
When cold, blend into a fine powder and sprinkle over the mushroom shapes. | |
Bake for 30 seconds at 160 °C. | |
Pear bowl |
|
Cook fresh pear bowl with syrup in vacuum at 15 °C. | |
Morel mushroom caramel sauce |
|
Infuse the cream and the dried morel mushroom. |
250 g dried morel mushrooms 200 g UHT cream |
Caramelize the sugar. | 100 g sugar |
Once blond, add the hot mixture of infused cream. | |
Add |
5cl balsamic vinegar Juice from 1 orange |
Assembly |
|
Place the pear cream and whipped ganache on sugar shortcrust shell. | |
Add the pear balls and the cep mushroom opals. | |
Seal each side with strips of cep mushroom chocolate. | |
Serve with pear sorbet. |
By Philippe Labbé
Inaya™ chocolate biscuit |
|
Mix |
125 g softened butter 150 g melted dark chocolate couverture INAYA™ 65% |
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Add to obtain a smooth paste |
75 g egg yolks 25 g inverted sugar |
Whip | 125 g egg whites |
Add to egg whites |
65 g caster sugar 60 g T45 flour sieved |
Add egg white, sugar & flour mixture to first mixture | |
Place in 1.5 cm Ø 240 moulds and bake for 20 minutes at 150 °C. | |
Alunga™ chocolate nougatine |
|
Bring to 160 °C. |
60 g fondant 40 g glucose |
Add |
40 g melted milk chocolate couverture ALUNGA™ 41% 30 g slightly roasted ground hazelnuts |
Mix until smooth, leave to cool on a sheet of silicone. | |
Soften the mixture and roll out until very thin, place on greaseproof paper in order to cut into square, round or lozenge shaped tuiles. Roll out thinly or mix coarsely. | |
Store in airtight containers with silica gel. | |
Ocoa™ chocolate sorbet |
|
Warm at 50 °C. |
500 g mineral water 100 g inverted sugar 20 g caster sugar |
Add | 3 g stabiliser |
Heat to 60-70 °C. | |
Pour over and stir | 200 g dark chocolate couverture OCOA™ 70% |
Pass through a strainer and leave to mature. Make the sorbet in an ice cream maker. | |
Inaya™ chocolate flan |
|
Whip |
75 g egg yolks 20 g sugar |
Heat | 250 g whole milk |
Add until melted | 80 g dark chocolate couverture INAYA™ 65% at 45 °C |
Pour over the egg yolks | |
Place the mixture in a flan mould | |
Cover with cling film and steam at 90 °C for around 20 minutes (depending on the height). | |
Place in the thermomixer. Store in a cold room. | |
Assembly |
|
On the bottom of the verrine, pipe the INAYA™ chocolate flan. Sprinkle some nougatine powder. Place around 5 cubes of INAYA™ chocolate biscuit. Make a quenelle of chocolate sorbet and decorate with the nougatine. |
By Sergio Herman
Dulche Chocolate Mousse |
|
Cook at 121 °C in 128 g water. | 433 g sugar |
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Add to create a pate à bombe. Whip until cold. | 250 g whipped egg yolk |
Heat at 80 °C. | 500 g cream for ganache |
Soak the gelatine in the warm cream. | 11 pre-hydrated gelatine leaves |
Add to obtain a ganache | 1100 g dark chocolate couverture OCOA™ 70% |
Mix with the pate à bombe. Add the cream through the mixture. | 2 L whipped cream |
Sorbet Cherry Yogurt |
|
Cook together |
165 g cherry coulis 30 g inverted sugar 60 g glucose powder 325 g yogurt |
Pass through a strainer and deep freeze. | |
When frozen, finish the mixture in a Pacojet. | |
Metallic Cherry Gel |
|
Cook together |
1200 g cherry coulis 800 g kriek beer 100 g sugar 18 g agar agar |
Mix the agar agar well. Put away to harden. | |
Turn in a thermoblender and pass through a strainer. | |
Cherry crisps |
|
Blend everything together in a thermoblender for 12 minutes at 80 °C. |
800 g cherry puree 8 g xanthana 160 g sugar 200 g icing sugar 40 g glucose |
Then blend for 1 minute on full speed. | |
Spread on Silpat silicon baking mat and bake for 2 hours at 90 °C. |
By Roger van Damme
Citrus mousse |
|
Make 100 g of Italian meringue. |
50 g fresh egg white 50 g tangerine sugar 25 g sugar Lemon peels of 1/2 lemon |
---|---|
Heat | 75 g tangerine puree |
Soak in | 7 g gelatine with 30 g of water |
Mix in |
100 g orange juice 75 g lemon juice |
Mix all with the meringue. | |
Finally, mix with | 300 g whipped cream |
Fill up a square mould with the mousse. Deep freeze and demould. Let defrost in the refrigerator. | |
Milk chocolate mousse |
|
Cook to make a caramel |
150 g sugar 1 vanilla pod 1 tonka bean |
Cook and add to the caramel | 300 g whipped cream |
Make a creme anglaise of the caramel | 50 g egg yolks |
Pour the creme anglaise over | 205 g melted milk chocolate couverture ALUNGA™ 41% |
Stir until you create a smooth texture | |
Add to the chocolate mixture at 40 °C and mix through | 215 g whipped cream |
Fill up a square mould with the chocolate mousse. Deep freeze and demould. Let defrost in the refrigerator. | |
Spices mousse base |
|
Melt | 120 g glucose |
Add and let caramelize | 190 g blond cassonade sugar |
Add |
1/8 orange peels Juice of 1/2 orange Juice of 2 limes 3 spoons of rhum 0,6 g cardamom 2 g cinnamon pod 2 star anice 0,8 g earl grey 1 tonka bean 2 vanilla pods |
Add | 30 g salted butter |
Heat to 103 °C and add the cream | 310 g whipped cream |
Weigh 380 g to create the mousse. | |
Mousse |
|
Cook au bain-marie while whipping until 85 °C |
76 g sugar sirop, made of 50 g sugar 30 g water |
Add until cold |
11.8 g gelatine 45 g egg yolk |
Stir the spice mousse base through the mixture and use a spatula to mix the cream |
380 g spice mousse base 420 g whipped cream |
Fill up a square mould with the mousse. Deep freeze and demould. Let defrost in the refrigerator. | |
Tuille cookies |
|
Stir to create a smooth texture |
400 g egg white 400 g flower 300 g powdered sugar 200 g sugar 120 g cream 70 g cocoa powder 90 g melted butter |
Bake 10 minutes at 150 °C in the oven. | |
Spread on a template on a Silpat to make the cookies. | |
Pistachio cream |
|
Heat until 60 °C |
400 g pistachio oil 100 g sun flower oil 30 g glice |
Let cool | |
Mix with a blender until you create a smooth texture. Add a bit of salt. | |
Assembly |
|
Place the square shaped mousses on the plate. Finish with pistachio cream and the square shaped cookies. |
By Régis Marcon
Soufflé |
|
Heat half of the milk with the chocolate |
500 g milk 70 g dark chocolate couverture OCOA™ 70% |
---|---|
Add to the remaining milk with |
90 g sugar 50 g custard cream powder 60 g Extra Brute cocoa powder |
Proceed as a custard cream and lighten the mixture with the meringue. |
6 egg whites 25 g of sugar |
Grease the inside of the moulds with butter and caster sugar. | |
Fill the moulds and bake at 180 °C for 6 minutes. | |
Sorbet |
|
Bring to a boil |
173 g water 43 g sugar 26 g glucose powder |
Remove from heat and leave to cool. | |
Once cool add |
20 g lemon juice 40 orange juice |
Reserve. | |
Mix all the herbs with the syrup and place in Paco Jet bowl. |
9 g parsley 7 g mint 7 g basil 7 g coriander 2 g tarragon |
Serve the soufflé hot and add a quenelle of sorbet on top. |
Recipe created by Philippe Bertrand and Martin Diez
Recipe for 7 pieces of 40 g
Mango compote |
|
Heat at 40 °C |
125 g of mango puree 65 g of water |
---|---|
Mix then add |
8 g of yellow pectin 180 g of sugar |
Cook at 63° BRIX (or 103 °C). | |
Set aside in a bowl. | |
Alunga™ ganache |
|
Boil |
100 g of 35% fat cream 25 g of butter 10 g of glucose syrup 2 g of sorbitol powder |
At 80 °C, pour over | 100 g of Alunga™ 41% milk chocolate couverture |
Emulsify in the food processor. | |
Set aside in a piping bag. | |
Assembly |
|
Make spheres of 5 cm in diameter using Alunga™ 41% milk chocolate couverture. Leave to crystallize, unmould and use tips to create different size openings. | |
In a 4 cm half-sphere mould, spray a mixture of 90% alcohol and 10% Poudre Créative Or. Then spray on some tempered red cocoa butter. Shape a thin layer of tempered Alunga™ 41% milk chocolate couverture. Fill 1/4 of the moulds with the mango compote. Then fill the bouchée with the Alunga™ ganache. | |
Assembly |
|
Make a sphere with two 4 cm unsealed half spheres. | |
Place this 4 cm sphere inside a 5 cm half sphere moulded with Alunga™ 41% milk chocolate couverture. Cover with another 5 cm half sphere. |
by Jordi Roca
Ocoa™ Sour Dough Ice Cream |
|
Heat in a saucepan to 40 °C |
432 g water 520 g milk 152 g cream 404 g dextrose |
---|---|
Add stirring continuously |
60 g sugar 12 g stabiliser 80 g powdered milk 60 g inverted sugar |
Heat to 85 °C | |
Remove from heat, add | 100 g dark chocolate couverture OCOA™ 70% |
Quickly chill to 4 °C | |
Mix in a blender and run through the ice cream maker |
100 g fresh yeast 80 g freeze-dried sour dough |
Keep at -18 °C. | |
Cocoa pulp |
|
Mix in a saucepan |
200 g fresh cocoa pulp 2 g agar agar |
Bring to a boil, stirring continuously. | |
Chill and mash until obtaining a smooth and creamy consistency. | |
Balsamic meringue |
|
Mix together in a bowl |
100 g sugar 60 g egg white 15 g balsamic vinegar |
Heat in a bain marie to 65 °C until the sugar dissolves. | |
Beat until peaks form and pipe little peaks of meringue in a Silpat. | |
Let dry in the oven at a low temperature, around 50 °C for about 6 hours. | |
Other Ingredients |
|
1 Tblsp litchis 1 Tblsp roasted litchis 1 Tblsp Chocolate Drops 50% 1 Tblsp whipped cream |
|
Presentation |
|
In a deep dish, place a drop of the cocoa pulp, the Chocolate Drops 50%, and the fresh litchis on top. | |
Make a scoop of sourdough ice cream and OcoaTM dark chocolate couverture 70%. Dip in a bowl of whipped cream and then dip in the balsamic meringue so that they blend together. Serve the scoop on top of the litchis. Serve the dessert in a dish that resembles resting bread dough. |
by Xano Saguer
Coffee Puff |
|
Boil | 285 g cream |
---|---|
Blend together |
40 g freeze-dried coffee 10 g salt |
Chill | |
Mix the cool liquids with | 320 g flour T55 |
Add to the folds | 210 g butter |
The dough must be uniform without lumps. Let stand for 1 hour in the refrigerator with film paper. | |
Make 5 simple folds. To reduce shrinkage, make 4 simple folds, letting it stand for 1 hour in the refrigerator between folds and make a 5th fold after 24 hours. | |
Leave a clump measuring 1 cm high. Freeze and once thawed, cut slices 2cm wide and 14cm long. | |
Cook in the oven at 200 °C for 10 minutes with the vent closed. After 3 minutes remove the stainless steel guides. | |
After 10 minutes, turn the pastry over. Finish the cooking for 6 – 7 minutes at 180 °C in oven with the vent open. | |
Each portion of the cooked pastry should yield 3 servings. They should be cut with extreme care and not with a knife. The pastry should stay dry and crisp. | |
English Breakfast Slush |
|
Bring to a boil |
250 g water 15 g sugar |
Add and let steep for 4 minutes. | 20 g English Breakfast Tea |
Strain and let chill. | |
Once the infusion is cold, add | 10 g alcohol (vodka) |
Place in freezer. | |
Once the block of iced tea has been obtained, make flakes with a fork and keep them in the freezer until it is time to serve. | |
Molasses and liquorice custard |
|
Mix |
150 g molasses 20 g butter 80 g cream 5 g liquorice |
Heat slightly so that they are all well dissolved. | |
Blanch with the mixture | 2 eggs |
Line an aluminium cannelloni mould with aluminium foil (21 cm x 15 cm) and stuff with the custard mix. | |
Cook in a bain-marie with hot water with a tea towel inside (so that the custard does not slip out of the mould) then cook in the oven at 160 - 165 °C for 13 minutes with vent open. | |
Remove from oven and let stand in the bain-marie until cooled. | |
Slice 1cm x 8cm portions of custard. | |
Alunga™ Liquorice Cream |
|
Mix |
40 g egg yolk 35 g sugar |
Heat |
125 g milk 125 g cream |
Cook as a crème anglaise. | |
Strain and add | 3 sheets of pre-hydrated gelatine |
Pour the cream over, properly emulsify and reserve. |
2.5 g Sosa liquorice 165 g milk chocolate couverture ALUNGA™ 41% |
Once the cream has been chilled and crystallized, place it in a pastry bag with a n°10 nozzle. | |
Inaya™ and English Breakfast Tea Ice Cream |
|
Bring to a boil |
500 g whole milk 60 g liquid cream 15 g butter 10 g inverted sugar |
Pour in and let steep for 10 min. | 35 g English Breakfast Tea |
Strain | |
Mix |
70 g blanched sugar 50 g egg yolks |
Cook the crème anglaise (85 °C) | |
While still hot, pour over | 125 g dark chocolate couverture Inaya™ 65% |
Emulsify as though it were a ganache | |
Add |
1 g ice cream stabiliser 15 g blanched sugar 15 g glycerine |
Coffee cream |
|
Bring to a boil |
0,6 g agar agar 125 g water 13 g sugar |
Add | 15 g Nescafé |
Dissolve in the mixture | 1 3⁄4 gelatine sheets (already moistened) |
Leave in the refrigerator to thicken. | |
Once they are chilled and have thickened, break the mass with a blender and strain with a very fine colander until obtaining a cream. | |
Place the cream in a throw-away pastry bag with a 1mm nozzle. | |
Prunes brunoise |
|
Make a brunoise | 1 Tblsp. of frozen prune halves |
Once they have been cut, let them thaw and drain with colander so that the prune water does not smudge the dish since the prunes can fall apart when serving. | |
This process should be carried out every day prior to service because prunes oxidize after 24 hours. The remaining brunoise prunes should be used for another preparation. | |
Presentation |
|
Use a deep dish. | |
Liquorice custard and prunes brunoise | |
Place the liquorice custard upright and in the middle of the dish, crossing the dish from top to bottom. | |
Place a heaping cocktail tablespoon of brunoise prunes on the right side of the liquorice custard and make a rectangle with them. | |
Coffee puff – liquorice cream puff – líne of coffee |
|
Place the Alunga™ liquorice cream puff over the pastry (place the Alunga™ cream puff and liquorice from the left point of the pastry. | |
A line of the cream of coffee agar must be placed on the crest of the cream puff. | |
Inaya™ and tea ice cream –tea sorbet |
|
Place the creamy Alunga™-coffee cream puff on the custard with the brunoised prunes crosswise. Place a slice of Inaya™ and tea ice cream over the prunes, touching the feuilleté over the same visual line, with a small spoon. | |
To finish, place 2 spoons of tea sorbet from the right side of the cream puff (covering the cream puff) until reaching the ice, as though infiltrating it with the sorbet. |
by Daniel Alvarez
Inaya™ Mousse |
|
Cook at 82 °C. |
400 g milk 150 g egg yolks 120 g inverted sugar |
---|---|
Emulsify well with | 750 g dark chocolate INAYA™ 65% |
Carefully mix in the semi-whipped cream at 39 °C | 1500 g semi-whipped cream |
Ocoa™ Cream |
|
Boil |
150 g cream 100 g milk 10 g glucose |
Mix with | 150 g dark chocolate couverture OCOA™ 70% |
Crême Brulée |
|
Mix together |
500 g cream 200 g egg yolks 100 g sugar 4 vanilla beans |
Let steep for 24 hours. | |
Steam, adding bits of crumble until obtaining a custard-like texture | TBLSP crumble |
Brittany Butter Cookies |
|
Beat |
375 g granulated sugar 100 g demerara sugar 400 g egg yolks |
Mix in | 500 g butter (at room temperature) |
Add the |
640 g strong flour 7 g maldon salt 40 g starter Tblsp. orange zest |
Cook in ungreased cake hoops at 170 °C. |
by Tino Helguera
Boil |
400 g cream 3 units of lime zest |
---|---|
Let steep for 2 hours. | |
Pass through a sieve. | |
Boil again with | 50 g sorbitol |
Pour over the melted couvertures in the blender. |
400 g milk chocolate couverture ALUNGA™ 41% 185 g dark chocolate couverture INAYA™ 65%" |
Finishing |
|
Pour into a 10mm high square receptacle. | |
Let stand. | |
Cut into portions as appropriate. | |
Bathe in dark chocolate couverture OCOA™ 70%. |
Recipe by Janice Wong
INAYA™ H2O |
|
Melt | 250 g INAYA™ 65% |
---|---|
Mix 250 ml water, 5 g egg white powder and 1 g of stabilizer in a pot. Warm up the mixture. | |
Mix in | 50 g egg white |
Mix the chocolaté with the above mixture. | |
Sieve. | |
Pour it into the siphon. Charge it with two charges. | |
Empty the chocolate mixture into the cassis bombe (recipe below). | |
Cassis Bombe |
|
Heat 400 g cassis puree, 300 ml water and 10 g bloomed gelatine in a pot until the gelatine has dissolved. | |
Add | Xantana |
Blend until smooth. | |
Melt | 200 g white chocolate |
Combine with the rest of the ingredients and sieve well. | |
Pour all ingredients into a siphon. Charge it with two cartridges. | |
Pipe into mold and freeze. | |
remove centre and join two half spheres together. | |
Freeze. | |
Plum Liqueur Jelly |
|
Mix 200 ml plum liqueur, 280 ml water and 8 g gelatine well together over a medium heated stove. | |
Sieve well and place in freezer. | |
Use a fork to scrape the jelly like a granite. | |
Kalamansi Pâte de Fruit |
|
Heat |
80 ml kalamansi juice zest of 2 kalamansi |
Add |
8.7 g sugar 2 g pectine jaune |
Add |
20 g glucose 87 g sugar |
Heat until 107 °C. | |
Mix |
0.44 ml water 1 g tartar |
Add water and tartar to the above mixture. | |
Let it sit in the tray and cool down. | |
Jasmine Rice Lemon Grass Sherbet |
|
Heat |
82 g sugar 23.4 g glucose 117 ml water |
Add | 7 g stabiliser |
Sous vide |
440 g jasmine rice 28 stalks lemon grass 2 kalamansi |
Heat at 70 °C for half an hour. | |
Strain mixture and measure the nett amount of liquid. | |
Add 175 g of syrup to the mixture for ecery 830 g of liquid. | |
Strain and freeze in pacojet containers. | |
Assembly and finishing |
|
Place a tablespoon of plum liqueur jelly in the middle of the plate. | |
Place four dices of kalamansi pâte de fruit. | |
Place cassis bombe in the middle | |
Add rice crispies to the ball and siphon INAYA™ H₂O into it. | |
Place a tablespoon of jasmine rice sherbet on top of the ball. |
Recipe by Thierry Delourneaux
Recipe for 3 entremets of 18 cm in diameter
Chocolate Sponge |
|
Soften 340 g of almond paste in a microwave for a few seconds. | |
Using the paddle attachment, mix paste with 125 g of sugar for 2 minutes and gradually add 110 g of fresh eggs and 200 g of egg yolks to obtain a soft and airy paste. | |
In the meantime make a French meringue with 300 g of egg whites and 115 g of sugar. | |
Add 100 g of sifted cocoa powder and 100 g of all-purpose flour to the first mixture. | |
Gently add | 100 g melted butter |
---|---|
Add to the meringue and add that to the chocolate mixture. | |
Spread into a sheet pan tray and bake at 180 ˚C. | |
INAYA™ Chocolate Mousse |
|
Mix |
80 g egg yolks 50 g sugar |
Bring to a boil | 190 ml milk |
Add 190 g of whipping cream to the boiling milk and temper over the egg mixture. | |
Heat the whole to 82 °C and pass it through a chinois. | |
Add | 400 g melted INAYA™ 65% |
Make sure to create an emulsion. Add 600 g of soft whipped cream and then pour it into the moulds. | |
INAYA™ Chocolate Ganache |
|
Bring to a boil |
250 g whipping cream 50 g glucose |
Start the emulsion by gradually pouring the hot liquid over melted chocolate. Mix at the center with a rubber spatula to create a shiny and classic core. Let it cool down to 35/38 °C. | |
Add | 30 g soft butter |
Mix with a blender and leave it to crystallize for a few hours. | |
Praline Feuillantine Base |
|
Melt |
220 g ALUNGA™ 41% 30 g butter |
Add to | 220 g Cacao Barry Hazelnut Paste |
Add | Cacao Barry Pailleté Feuilletine |
Spread the mix between two sheets of parchment paper, make sure it is only 2 mm thick and cut a disc out of it with a diameter of 20 cm. | |
Ginger Crème Brûlée |
|
Bring to a boil |
525 g whipping cream 8 g ginger powder |
Let infuse for 30 minutes. | |
Whisk |
100 g egg yolks 90 g sugar |
Temper with the cream mixture. Pour the yolks back into the cream and make a crème anglaise. | |
Add | 6 g bloomed gelatine |
Strain and freeze into a flexipan that's 8 mm high and 16 cm in diameter. | |
Chocolate Mirror Glaze |
|
Mix |
5 g fish powder gelatine 30 ml cold water |
Bring to a boil |
150 ml water 8 ml ginger juice 170 g whipping cream |
Add | 300 g neutral glaze |
Pour the hot mix over 320 g of melted INAYA™ 65% and add the gelatine. Mix well with a hand blender. Let rest overnight and apply at 28-32 °C | |
Assembly |
|
Place the praline feuillantine base on the bottom of an 18 cm high cake ring. Pipe a layer of INAYA™ chocolate ganache. Place chocolate sponge. Pipe INAYA™ chocolate mousse. Place the ginger crème brûlée and top with another layer of mousse. Freeze. Unmould and glaze. Finish by decorating to your own liking. |
Recipe created by Thierry Delourneaux
Recipe for 1 entremet of 16 cm in diameter
Pistachio Dacquoise |
|
Make a French meringue with 290 g of egg whites and 205 g of sugar. | |
Add | 50 g pistachio paste |
---|---|
Fold in |
175 g almond flour 210 g sugar 65 g flour 80 g diced pistachio |
Spread the mixture on a baking tray and bake it at 180 °C. | |
ALUNGA™ Whipped Ganache |
|
Mix |
220 g whipping cream 20 g glucose 30 g trimoline 5 g vanilla compound |
Bring the mixture to a boil. | |
Pour the mixture over 300 g of chopped ALUNGA™ 41%. | |
Mix well with a hand blender and pass the mixture through a chinois. | |
Add | 300 g whipping cream |
Let the whole chill overnight and whip it up again prior to use. | |
OCOA™ Ganache |
|
Bring to a boil |
125 g whipping cream 20 g glucose |
Start the emulsion by gradually pouring the hot liquid over 110 g of OCOA™ 70%. Using a rubber spatula, mix at the centre of the mixture to create a shiny and classic core. Let the mixture cool down to 35/38 °C. | |
Add | 15 g butter (soft) |
Mix the whole with a blender and leave it crystallise for a few hours. | |
Raspberry Marmalade |
|
Mix and warm up |
130 g raspberry puree 180 g fresh raspberry 80 g sugar 4 g raspberry powder 60 g glucose |
Add to the warm mixture |
5 g pectin 10 g sugar |
Cook the mixture for 5 minutes. | |
Add | 20 ml lemon juice |
Cover the mixture and let it cool. | |
Smooth Macaron |
|
Sift |
150 g icing sugar 25 g cocoa powder 125 g almond flour |
To create an almond paste mixture, mix the sifted ingredients with | 55 g egg whites (preferably 3 days old) |
Cook at 118 °C |
150 g sugar 20 ml water |
To make an Italian meringue of the mixture, add | 55 g egg whites (preferably 3 days old) |
Do not let the mixture cool down completely. Slowly add the mixture to the almond paste to achieve a smooth blend. Pipe the mixture on a silpat tray and gently sprinkle some sugar over it. Leave it to crust for 30 minutes or more before baking at 160 °C for 12 to 15 minutes. | |
Green Chocolate Spray |
|
Mix |
370 g of melted Zephyr™ 34% 140 g cocoa butter Green food colorant |
Assembly |
|
The cake is built upside down. Spread a fine layer of raspberry marmalade over the pistachio dacquoise. Cut 3 discs (15, 13 and 9 cm) and pipe the OCOA™ ganache in a spiral. Leave it to chill. Pipe a 2 cm high layer of ALUNGA™ whipped ganache inside the sphere mould and place the smaller dacquoise disc by making sure the ganache spiral touches the mousse. Repeat this process twice. Then freeze and remove from mould. Finally, spray with a pastel green chocolate spray and decorate with macaron shells and chocolate design. |
Recipe created by Ivy Wong
Recipe for 44 pralines
Yuzu Pâte de Fruit |
|
Mix |
14.5 g pectine jaune 256 g sugar |
---|---|
Boil | 250 g yuzu puree |
Add the pectine and sugar mixture to the yuzu puree. Stir the mixture and continue to boil it before adding 50 g of glucose. Heat it up to 107 °C. Pour the mixture in a square 7-inch frame and allow it to cool. | |
Earl Grey Tea Ganache |
|
Warm up to 50 °C | 175 g cream |
Add | 5 g Earl Grey tea |
Allow the mixture to rest for 20 minutes. | |
Bring to a boil |
The cream mixture 50 g trimoline |
Pour the mixture over 223 g of melted INAYA™ 65% and mix well. Allow the mixture to cool down to 30 °C. | |
Add | 46 g butter |
Pour the mixture into a square 7-inch frame. Place the pâte de fruit between the layers of ganache. Allow it to set for 24 hours before cutting into rectangular pieces of 4 cm x 1.5 cm. Dip with OCOA™ 70%. |
Recipe created by Ivy Wong
Recipe for 25 lollipops
Raspberry Jam |
|
Bring to a boil |
75 g IQF raspberry 50 g IQF sengana |
---|---|
Add |
25 g sugar 1.5 g pectine NH |
Cook the mixture on a low heat and stir it for about 10 minutes after boiling. Mix it with a whisk to obtain a flexible comfiture. Allow the mixture to cool. | |
ALUNGA™ 41% Ganache |
|
Bring to a boil |
73 g cream 4 g glucose |
Melt 161 g of ALUNGA™ 41% and pour the mixture over it. Allow the mixture to cool down. Add 20 g of butter and mix well. | |
Raspberry Coulis |
|
Mix |
4 g pectine NH A bit of sugar |
Heat up to 70 °C |
150 g raspberry puree 22 g sugar |
Blend the two mixtures together and bring to them a boil for about 5 minutes. Pour over a 7-inch frame and allow it to set in the refrigerator. | |
Royaltine Base |
|
Melt |
60 g INAYA™ 65% 15 g cocoa butter |
Add | 30 g royaltine |
Roll out the batter until it has a thickness of 2 mm and use a small round cutter to cut the base. | |
Glacage Praline |
|
Soak |
5 g gelatine 34 ml water |
Warm up | 134 g cream |
Add the gelatine to the cream. | |
Pour the mixture over | 200 g praline paste |
Add | 300 g crystal glaze |
Mix well and use it at 40 °C. | |
Lychee Black Raisins |
|
Soak for 48 hours |
100 g black raisins 150 ml lychee liqueur |
Assembly |
|
Pipe 2/4 of the ALUNGA™ ganache in the ChocoFex mould, add black raisins and fill it with raspberry jam. Fully cover the mould with ganache and insert a lollipop stick. Freeze it. Remove from the mould and dip in glacage praline. Let it to sit on the royaltine base. |
Recipe created by Janice Wong
Mochi |
|
Line a metal tray with cling wrap. | |
Mix together with a whisk |
75 g glutinous rice flour 68 ml coconut cream 50 g sugar 75 ml water 75 ml cream |
---|---|
Pour the mixture through a sieve into the tray. It should be 0.5cm deep. Cover the whole with cling wrap and steam for 15-20 mintues at 100 °C. | |
Poprocks Filling |
|
Mix |
30 g poprocks 100 g praline |
Vinegar Chocolate Ganache |
|
Bring to a boil | 60 g cream |
Melt | 70 g Ocoa™ 70% |
Pour the cream into the chocolate and let it rest for a while. Slowly stir it clockwise to blend it together beautifully. | |
Add | 15 g white wine vinegar |
Stir to make everything blend together beautifully. |
Recipe created by Andrés Lara
OCOA™ Mousse |
|
Make a chocolate mousse out of |
800 g cream 150 g trimoline 760 g OCOA™ 70% 1,100 g whipped cream |
---|---|
Whipped INAYA™ |
|
Heat up |
225 g cream 25 g glucose syrup 25 g trimoline |
Emulsify into | 190 g melted INAYA™ 65% |
Allow the mixture to cool overnight. Whip it if needed. | |
OCOA™ Lemon Brownie |
|
Mix |
600 g dark Muscovado sugar 20 g vanilla sugar 500 g butter (room temperature) 25 g cocoa powder 4 g sea salt |
Add at 40 °C | 275 g melted OCOA™ 70% |
Gently add | 400 g eggs |
Add |
225 g T-55 flour 270 g lemon jam |
Bake the batter at 160 °C. | |
Lemon Confit "Jam" |
|
Blanch for 45 minutes in salted water | 1 kg lemons (whole) |
Cut the lemons into quarters and remove any pits. | |
Mix with | 450 g sucrose |
Bring the mixture to a boil and put it in the chiller for 24 hours. Confit the lemons to about 55 Brix the next day. | |
Black Glaze |
|
Heat up to 40 °C |
480 g cream 580 ml water 750 g sucrose |
Add | 240 g cocoa powder (extra brute) |
Boil the mixture to 63 Brix and remove it from the cooker. | |
Add | 24 g bloomed gelatine |
Blend everything together and strain. Vacuum to remove air bubbles if necessary. Apply at 32-33 ° C. |
Recipe created by Andrés Lara
ALUNGA™ Pain de Gênes |
|
Blend in a food processor until homogenous |
275 g almond paste (50%) 300 g eggs |
---|---|
Add |
25 g T-55 flour 15 g corn starch 3 g baking powder |
Add |
15 g Bergamot puree 200 g melted ALUNGA™ 41% |
Add 150-200 g of the mixture and IQF red fruit to each cake ring. Bake at 165 °C and freeze in until needed. | |
ALUNGA™ Bergamot Truffle |
|
Mix and heat up |
250 g Bergamot puree 15 g trimoline 6 g gelatine |
Emulsify at 40 °C into | 500 g ALUNGA™ 41% |
Allow to crystallize at 31/32 °C. | |
Elderflower Gelée |
|
Heat up | 500 g elderflower concentrate |
Dissolve in the concentrate | 12 g gelatine |
Add | 40 g Calamansi puree |
Allow the mixture to cool down. | |
Raspberry Gelée |
|
Mix and heat up to 40 °C |
1.20 g sosa gelespessa 215 raspberry puree |
Add |
20 g glucose powder 75 g trimoline 7 g pectine NH |
Bring to a boil | |
Add | 5 g lime juice |
Pour the mixture into moulds and freeze. |