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www.premiumgastronomie.com

Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - France - Tel. +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78

The best signature for Gastronomy

The intense woody, floral flavours and aromas, are greatly appreciated by professionals, making it the ideal partener with chocolate. Remy Martin® Fine Champagne Cognac marries equally well with pastry preparations with a base of dried fruits such as pralines, confied fruits, apricots, raisins and currants, almonds ; spices (cinnamon and vanilla), coffee and caramel.

The Kirsch of Fougerolles A.O.C. is a formidable natural aroma. Used by itself to flavour creams for Choux “Saint Honoré” and all bases of choux paste. It also can be added to complement “Fraisiers” – strawberry cakes and marries perfectly with Red Berry fruits, caramels and pistachios. Used in icecream making, Kirsch of Fougerolles A.O.C. associates well with candied fruits, ideally in Parfaits.

An excellent aroma of multiple use, it will complement all types of creams, mousses, fillings, soaking syrups, icecreams and sorbets. Only a few drops is needed to add a delicate note of freshness and fruit to preparations. It is an equally perfect association with red fruit flavours, citrus fruits, dried fruit, vanilla, coffee, caramel, chocolate, praline, etc…

Rum is the most common alcohol used in pastry and is often employed alone to enhance pastry creams, mousselines, and butter creams. The Saint James® Rum marries well with chocolate ganaches, dried raisins and sultanas and preserved fruits in icecreams. In addition, it associates with exotic fruits, citrus fruits, dried fruits, spices and coffee.

(doses are valid for Cointreau®, Saint James®, Rémy Martin® and Kirsch de Fougerolles A.O.C.)

• FLAVORINGS• LESS ALCOHOL• PRECISE DOSES

BASIC RECIPES LIGHTLY FLAVOUR STRONG FLAVOUR VERY INTENSE FLAVOURPastry cream 20 g/kg 40 g/kg 50 g/kgChantilly cream 15 g/kg 35 g/kg 45 g/kgLight cream 20 g/kg 40 g/kg 50 g/kgButtercream 15 g/kg 35 g/kg 45 g/kgGanache 50 g/kg 80 g/kg 100 g/kgMousse 20 g/kg 40 g/kg 50 g/kgIcecreams 15 g/kg 35 g/kg 45 g/kgSorbet 20 g/kg 40 g/kg 50 g/kgSoaking syrup 80 g/kg 150 g/kg 250 g/kg

RHUMS

Each release of our "Trendy Collections" is always a special event! These publications demonstrate the commitment of PREMIUM GASTRONOMIE® to catering professionals all over the world who are looking for excellence and have put their trust in our know-how!!Supporting you in your work, and striving for perfection just like you; we believe that these values are the unique and only way of guaranteeing the long-term future of our companies.Thanks to Jean-Michel PERRUCHON and Sébastien CANONNE for contributing to the creation of this journey around our products!Happy tasting!

Always keen to offer top-quality service and world-class creations using only the finest ingredients, the Ecole Gastronomique Bellouet Conseil in Paris is delighted to act as an ambassador for PREMIUM GASTRONOMIE®, representing famous names in the world of gastronomy, such as Griottines®, Cointreau®, Rémy Martin® and Saint James®. Jean Michel Perruchon, Meilleur Ouvrier de France, has devised these outstanding celebration recipes for you, using new products that we are sure will delight your customers.

Gastronomically yours After culinary and pastry apprenticeships, most notably with legendary pastry chef Gaston Lenôtre in Paris, and several years spent at Lenôtre, Sébastien Canonne continued his career in world-renowned establishments. A natural extension of these experiences, he started teaching and working as a consultant for the world's best-known hotels. In 1995, Sébastien and Jacquy Pfeiffer founded The French Pastry School which has established a world-class reputation. Here, they and their team are devoted to teaching the very best.

Sébastien Canonne has devised these recipes specially for you, offering inspiring examples of how to use the brands of excellence distributed by PREMIUM GASTRONOMIE®.

Strawberry Cointreau® 6

The Saint Sylvestre 10

Griottines® & pistachio tart 12

16Chestnut, mascarpone& blackcurrant entremets

Exotic Cognac 8

Red & black Griottin 4

Chocolate, Griottines® & Cointreau® pound cake 18

Gianduja & exotic fruitentremets 14

Each release of our "Trendy Collections" is always a special event! These publications demonstrate the commitment of PREMIUM GASTRONOMIE® to catering professionals all over the world who are looking for excellence and have put their trust in our know-how!!Supporting you in your work, and striving for perfection just like you; we believe that these values are the unique and only way of guaranteeing the long-term future of our companies.Thanks to Jean-Michel PERRUCHON and Sébastien CANONNE for contributing to the creation of this journey around our products!Happy tasting!

Always keen to offer top-quality service and world-class creations using only the finest ingredients, the Ecole Gastronomique Bellouet Conseil in Paris is delighted to act as an ambassador for PREMIUM GASTRONOMIE®, representing famous names in the world of gastronomy, such as Griottines®, Cointreau®, Rémy Martin® and Saint James®. Jean Michel Perruchon, Meilleur Ouvrier de France, has devised these outstanding celebration recipes for you, using new products that we are sure will delight your customers.

Gastronomically yours After culinary and pastry apprenticeships, most notably with legendary pastry chef Gaston Lenôtre in Paris, and several years spent at Lenôtre, Sébastien Canonne continued his career in world-renowned establishments. A natural extension of these experiences, he started teaching and working as a consultant for the world's best-known hotels. In 1995, Sébastien and Jacquy Pfeiffer founded The French Pastry School which has established a world-class reputation. Here, they and their team are devoted to teaching the very best.

Sébastien Canonne has devised these recipes specially for you, offering inspiring examples of how to use the brands of excellence distributed by PREMIUM GASTRONOMIE®.

Strawberry Cointreau® 6

The Saint Sylvestre 10

Griottines® & pistachio tart 12

16Chestnut, mascarpone& blackcurrant entremets

Exotic Cognac 8

Red & black Griottin 4

Chocolate, Griottines® & Cointreau® pound cake 18

Gianduja & exotic fruitentremets 14

1. Chocolate streusel100 g butter100 g brown sugar100 g flour 15 g cocoa powder100 g ground almonds 1 g fine sea saltTotal weight: 416 g

Recipe for 3 desserts4.5 cm high with a diameter of 18 cm

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Original creation by Jean-Michel PERRUCHON

M.O.F. Pastry, Ecole Bellouet Conseil, Paris, France

2. Almond Griottines® sponge 110 g egg whites130 g caster sugar 80 g ground almonds 60 g flour160 g Griottines®Total weight: 540 g

3. Griottines® compote 75 g inverted sugar125 g Griottines® 215 g Morello cherry purée 20 g caster sugar 7 g pectin NH 5 g lemon juiceTotal weight: 447 g

In a saucepan, mix together the inverted sugar, the Griottines® and the Morello cherry purée, add the caster sugar mixed with the pectin NH and the lemon juice. Bring to the boil. Pour 130 g of the Griottines® compote into 1 cm high, 16 cm diameter Flexipan® moulds and place in the freezer. Set aside for assembly.

Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm1. Chocolate streusel: Use the quantities for one full streusel recipe. Cook in 5 cm diameter rings. Set aside for assembly.2. Almond Griottines® sponge: Use the quantities for one full almond sponge recipe, half fill a 60 cm by 40 cm by 1 cm high frame and cook in the same way. 3. Griottines® compote: Use the quantities for half of the compote recipe. Pour 11 g of coulis in 1cm high, 4 cm diameter Flexipan® moulds. Place them in the deep freezer. 4. Chocolate cream mousse: Use the quantities for one full recipe.5. Dark chocolate glaze: Use the quantities for one full recipe. 6. Assembly and finishing: Proceed exactly as before using 4.5 cm high, 6 cm diameter rings.

Composition: Chocolat streusel, almond Griottines® sponge, Griottines® compote, chocolate cream mousse

Using the whisk attachment, whip the egg whites to a firm texture with the caster sugar, add the ground almonds, the sifted flour and lastly the Griottines® heated in the microwave. Place 160 g of sponge mixture in each of three 16 cm diameter rings and bake in a convection oven at 160°C for approximately 12 minutes.

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, divide the mixture between three 16 cm diameter rings and press down lightly, without compacting it. Bake in a convection oven at 160°C for about 15 minutes. Set aside for assembly.

4. Chocolate cream mousseMeringue base : 90 g egg whites 75 g inverted sugar 75 g glucoseUsing the whisk attachment, whip all the ingredients together and reserve for the next stage of the recipe.

140 g full fat milk140 g whipping cream140 g egg yolks270 g Mexican dark couverture chocolate (66% cocoa)170 g meringue base225 g whipped creamTotal weight: 1 085 g Make a custard: cook the milk, cream and egg yolks to 85°C. Pour the hot custard over the slightly melted dark couverture chocolate. Temper to 35°C and mix in the meringue base and whipped cream. Use directly.

5. Red-black chocolate glaze150 g water300 g caster sugar300 g glucose200 g sweetened condensed milk140 g gelatin (20 g of 200 Bloom gelatin powder and 120 g water)300 g dark couverture chocolate (64% cocoa) 5 g fat soluble red food colouring powderTotal weight: 1 395 g

In a saucepan, heat the water, caster sugar and glucose to 103°C. Pour over the sweetened condensed milk and gelatin then over the dark couverture chocolate and food colouring. Blend and then refrigerate. The following day, heat the glaze to 40°C and let cool to about 30°C before use.

6. Assembly and finishingAssembly is carried out upside-down: on a baking tray covered with a polyethylene sheet, place three 18 cm

diameter rings, add 280 g of chocolate cream mousse and then push down one of the Griottines® compote discs. Add a little more cream mousse, then insert the almond Griottines® sponge, the rest of the cream mousse and finish with the chocolate streusel. Place the tray in the deep freezer. Unmould the desserts, glaze them with the red-black chocolate glaze, decorate with chocolate shavings, cocoa nibs and Griottines®.

Chocolate creammousse

Griottines®

Almond Griottines®sponge

Griottines®compoteChocolate

streusel

Cocoanibs

1. Chocolate streusel100 g butter100 g brown sugar100 g flour 15 g cocoa powder100 g ground almonds 1 g fine sea saltTotal weight: 416 g


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2. Almond Griottines® sponge 110 g egg whites130 g caster sugar 80 g ground almonds 60 g flour160 g Griottines®Total weight: 540 g

3. Griottines® compote 75 g inverted sugar125 g Griottines® 215 g Morello cherry purée 20 g caster sugar 7 g pectin NH 5 g lemon juiceTotal weight: 447 g

In a saucepan, mix together the inverted sugar, the Griottines® and the Morello cherry purée, add the caster sugar mixed with the pectin NH and the lemon juice. Bring to the boil. Pour 130 g of the Griottines® compote into 1 cm high, 16 cm diameter Flexipan® moulds and place in the freezer. Set aside for assembly.

Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm1. Chocolate streusel: Use the quantities for one full streusel recipe. Cook in 5 cm diameter rings. Set aside for assembly.2. Almond Griottines® sponge: Use the quantities for one full almond sponge recipe, half fill a 60 cm by 40 cm by 1 cm high frame and cook in the same way. 3. Griottines® compote: Use the quantities for half of the compote recipe. Pour 11 g of coulis in 1cm high, 4 cm diameter Flexipan® moulds. Place them in the deep freezer. 4. Chocolate cream mousse: Use the quantities for one full recipe.5. Dark chocolate glaze: Use the quantities for one full recipe. 6. Assembly and finishing: Proceed exactly as before using 4.5 cm high, 6 cm diameter rings.

Composition: Chocolat streusel, almond Griottines® sponge, Griottines® compote, chocolate cream mousse

Using the whisk attachment, whip the egg whites to a firm texture with the caster sugar, add the ground almonds, the sifted flour and lastly the Griottines® heated in the microwave. Place 160 g of sponge mixture in each of three 16 cm diameter rings and bake in a convection oven at 160°C for approximately 12 minutes.

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, divide the mixture between three 16 cm diameter rings and press down lightly, without compacting it. Bake in a convection oven at 160°C for about 15 minutes. Set aside for assembly.

4. Chocolate cream mousseMeringue base : 90 g egg whites 75 g inverted sugar 75 g glucoseUsing the whisk attachment, whip all the ingredients together and reserve for the next stage of the recipe.

140 g full fat milk140 g whipping cream140 g egg yolks270 g Mexican dark couverture chocolate (66% cocoa)170 g meringue base225 g whipped creamTotal weight: 1 085 g Make a custard: cook the milk, cream and egg yolks to 85°C. Pour the hot custard over the slightly melted dark couverture chocolate. Temper to 35°C and mix in the meringue base and whipped cream. Use directly.

5. Red-black chocolate glaze150 g water300 g caster sugar300 g glucose200 g sweetened condensed milk140 g gelatin (20 g of 200 Bloom gelatin powder and 120 g water)300 g dark couverture chocolate (64% cocoa) 5 g fat soluble red food colouring powderTotal weight: 1 395 g

In a saucepan, heat the water, caster sugar and glucose to 103°C. Pour over the sweetened condensed milk and gelatin then over the dark couverture chocolate and food colouring. Blend and then refrigerate. The following day, heat the glaze to 40°C and let cool to about 30°C before use.

6. Assembly and finishingAssembly is carried out upside-down: on a baking tray covered with a polyethylene sheet, place three 18 cm

diameter rings, add 280 g of chocolate cream mousse and then push down one of the Griottines® compote discs. Add a little more cream mousse, then insert the almond Griottines® sponge, the rest of the cream mousse and finish with the chocolate streusel. Place the tray in the deep freezer. Unmould the desserts, glaze them with the red-black chocolate glaze, decorate with chocolate shavings, cocoa nibs and Griottines®.

Chocolate creammousse

Griottines®

Almond Griottines®sponge

Griottines®compoteChocolate

streusel

Cocoanibs

1. Almond streusel 70 g ground almonds 65 g flour 65 g butter 65 g brown sugarTotal weight: 265 g


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2. Macaroon sponge 160 g egg whites125 g caster sugar 30 g sieved flour 70 g ground almonds 70 g icing sugarTotal weight: 455 g

3. Strawberry confit400 g strawberry purée100 g raspberry purée 60 g caster sugar 10 g pectin NH 84 g gelatin (12 g of 200 Bloom gelatin powder and 72 g water) zest of 1 lime 10 g lime juice 10 g Cointreau® 60° vol.Total weight: 668 g

In a saucepan, mix the cold fruit purées, the caster sugar and the pectin NH, and then bring to the boil. Remove from the heat, add the gelatin, the grated lime zest and juice and the Cointreau®. Pour 200 g of confit in 1 cm high, 16 cm diameter Flexipan® moulds. Place them in the deep freezer.

Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm1. Almond streusel: Use the quantities for one full streusel recipe. Cook in 5 cm diameter rings. Set aside for assembly.2. Macaroon sponge: Use the quantities for one full recipe. Use a 9 mm tip to pipe forty 4.5 cm diameter discs and bake in a convection oven at 160°C for 10 to 12 minutes.3. Strawberry confit: Use the quantities for half of the confit recipe. Pour 15 g of confit in 1cm high, 3 cm diameter Flexipan® moulds. Place the tray in the deep freezer. 4. Cointreau® semolina cream: Use the quantities for one full recipe. 5. Ivory chocolate glaze: Use the quantities for one full recipe.6. Assembly and finishing: Proceed exactly as before using 4.5 cm high, 6 cm diameter rings.

Composition: Almond streusel, macaroon sponge, strawberry confit, Cointreau® semolina cream

Whisk egg whites with the caster sugar. Add the ground almonds and the icing sugar and flour sifted together. Use a 1 cm tip to pipe three 16 cm diameter discs and bake in a convection oven at 160°C for 10 to 12 minutes.

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, divide the mixture between three 16 cm diameter rings and press down lightly, without compacting it. Bake in a convection oven at 160°C for around 15 minutes. Set aside for assembly.

126 g gelatin (18 g of 200 Bloom gelatin powder and 108 g water) 70 g Cointreau® 60° vol.200 g whipped cream150 g sultanas soaked in Cointreau®

Total weight: 1 908 g

300 g ivory chocolate 5 g white food colouring (titanium oxide powder)Total weight: 1 395 g

Cointreau® semolina cream

Strawberry decoration

Macaroon sponge

Strawberry confit

Almond streusel

Sultanassoaked in Cointreau®

4. Cointreau® semolina cream

1 litre whole milk2 vanilla pods 50 g butter 2 g salt100 g fine durum wheat semolina160 g caster sugar 50 g egg yolks Boil the milk with the split and scraped vanilla bean, the butter and the salt. Add the durum wheat semolina and cook for about 3 minutes. Add the egg yolks mixed with the caster sugar directly to the pan. Leave to cool to 35°C. Add the melted gelatin, whipped cream, the Cointreau® and the sultanas soaked in Cointreau®. Use directly.

Tip for soaking the sultanasIn a saucepan, boil some water and add the sultanas. Remove from the heat, leave the sultanas in the hot water for about 10 minutes and then drain them. Cover them with Cointreau® 60% vol.. The sultanas are ready for use after soaking for 24 hours.

5. Ivory chocolate glaze150 g water300 g caster sugar300 g glucose200 g sweetened condensed milk140 g gelatin (20 g of 200 Bloom gelatin powder and 120 g water)

In a saucepan, heat the water, caster sugar and glucose to 103°C. Pour over the sweetened condensed milk, gelatine, ivory chocolate and food colouring. Mix well and then refrigerate. The following day, heat the icing to 40°C and let cool to 30°C before use.

6. Assembly and finishingPlace almond streusel discs in the bottom of 4.5 cm high, 18 cm diameter rings, add a layer of Cointreau®

semolina cream, a strawberry confit disc, and then a little more cream, the macaroon sponge and smooth flush to the top of the ring with the remaining cream. Place the desserts in the freezer. Unmould the desserts, glaze with the chocolate ivory glaze and decorate with pralinettes around the side, chocolate shavings, fresh strawberries and bear grass stems.

1. Almond streusel 70 g ground almonds 65 g flour 65 g butter 65 g brown sugarTotal weight: 265 g


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2. Macaroon sponge 160 g egg whites125 g caster sugar 30 g sieved flour 70 g ground almonds 70 g icing sugarTotal weight: 455 g

3. Strawberry confit400 g strawberry purée100 g raspberry purée 60 g caster sugar 10 g pectin NH 84 g gelatin (12 g of 200 Bloom gelatin powder and 72 g water) zest of 1 lime 10 g lime juice 10 g Cointreau® 60° vol.Total weight: 668 g

In a saucepan, mix the cold fruit purées, the caster sugar and the pectin NH, and then bring to the boil. Remove from the heat, add the gelatin, the grated lime zest and juice and the Cointreau®. Pour 200 g of confit in 1 cm high, 16 cm diameter Flexipan® moulds. Place them in the deep freezer.

Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm1. Almond streusel: Use the quantities for one full streusel recipe. Cook in 5 cm diameter rings. Set aside for assembly.2. Macaroon sponge: Use the quantities for one full recipe. Use a 9 mm tip to pipe forty 4.5 cm diameter discs and bake in a convection oven at 160°C for 10 to 12 minutes.3. Strawberry confit: Use the quantities for half of the confit recipe. Pour 15 g of confit in 1cm high, 3 cm diameter Flexipan® moulds. Place the tray in the deep freezer. 4. Cointreau® semolina cream: Use the quantities for one full recipe. 5. Ivory chocolate glaze: Use the quantities for one full recipe.6. Assembly and finishing: Proceed exactly as before using 4.5 cm high, 6 cm diameter rings.

Composition: Almond streusel, macaroon sponge, strawberry confit, Cointreau® semolina cream

Whisk egg whites with the caster sugar. Add the ground almonds and the icing sugar and flour sifted together. Use a 1 cm tip to pipe three 16 cm diameter discs and bake in a convection oven at 160°C for 10 to 12 minutes.

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, divide the mixture between three 16 cm diameter rings and press down lightly, without compacting it. Bake in a convection oven at 160°C for around 15 minutes. Set aside for assembly.

126 g gelatin (18 g of 200 Bloom gelatin powder and 108 g water) 70 g Cointreau® 60° vol.200 g whipped cream150 g sultanas soaked in Cointreau®

Total weight: 1 908 g

300 g ivory chocolate 5 g white food colouring (titanium oxide powder)Total weight: 1 395 g

Cointreau® semolina cream

Strawberry decoration

Macaroon sponge

Strawberry confit

Almond streusel

Sultanassoaked in Cointreau®

4. Cointreau® semolina cream

1 litre whole milk2 vanilla pods 50 g butter 2 g salt100 g fine durum wheat semolina160 g caster sugar 50 g egg yolks Boil the milk with the split and scraped vanilla bean, the butter and the salt. Add the durum wheat semolina and cook for about 3 minutes. Add the egg yolks mixed with the caster sugar directly to the pan. Leave to cool to 35°C. Add the melted gelatin, whipped cream, the Cointreau® and the sultanas soaked in Cointreau®. Use directly.

Tip for soaking the sultanasIn a saucepan, boil some water and add the sultanas. Remove from the heat, leave the sultanas in the hot water for about 10 minutes and then drain them. Cover them with Cointreau® 60% vol.. The sultanas are ready for use after soaking for 24 hours.

5. Ivory chocolate glaze150 g water300 g caster sugar300 g glucose200 g sweetened condensed milk140 g gelatin (20 g of 200 Bloom gelatin powder and 120 g water)

In a saucepan, heat the water, caster sugar and glucose to 103°C. Pour over the sweetened condensed milk, gelatine, ivory chocolate and food colouring. Mix well and then refrigerate. The following day, heat the icing to 40°C and let cool to 30°C before use.

6. Assembly and finishingPlace almond streusel discs in the bottom of 4.5 cm high, 18 cm diameter rings, add a layer of Cointreau®

semolina cream, a strawberry confit disc, and then a little more cream, the macaroon sponge and smooth flush to the top of the ring with the remaining cream. Place the desserts in the freezer. Unmould the desserts, glaze with the chocolate ivory glaze and decorate with pralinettes around the side, chocolate shavings, fresh strawberries and bear grass stems.

1. Crispy hazelnut milk chocolate120 g milk couverture chocolate (38% cocoa)240 g hazelnut paste 40 g softened butter 80 g pailleté feuillantine wafer crunchTotal weight: 480 g


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2. Hazelnut Dacquoise 250 g egg whites120 g inverted sugar 100 g ground almonds100 g whole ground hazelnuts 90 g icing sugar 30 g flour 55 g lightly toasted chopped hazelnutsTotal weight: 745 g

3. Fried bananas 50 g butter 80 g brown sugar 500 g fresh banana 20 g Rémy Martin® Cognac 50% vol.Total weight: 650 g

Melt the butter in a frying pan, add the brown sugar and cook bananas cut lengthwise keeping a firm consistency. Add the Rémy Martin® Cognac and flambé. Set aside for assembly.

Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm1. Crispy hazelnut milk chocolate base: Use the quantities for one full recipe. Spread the crispy base on a sheet of plastic to a thickness of about 5 millimetres, allow to set in the refrigerator and cut out discs with a 5 cm diameter cutter. Place in the freezer.2. Hazelnut dacquoise: Use the quantities for one full recipe. Using a piping bag with a 9 mm tip, make 40 discs with a diameter of 5 cm, sprinkle with the lightly toasted chopped hazelnuts. Cook in a convection oven at 175°C for 14 to 16 minutes.3. Fried bananas: Use the quantities for half the recipe. Set aside for assembly. 4. Banana and Rémy Martin® Cognac mousse: Use the quantities for ¾ of the recipe. Set aside for assembly.5. Milk chocolate glaze: Use the quantities for one full recipe. 6. Assembly and finishing: Proceed exactly as before using 4.5 cm high, 6 cm diameter rings.

Composition: Crispy hazelnut milk chocolate base, hazelnut dacquoise, fried bananas, banana and Rémy Martin® Cognac mousse

Whip the egg whites and the inverted sugar with the whisk attachment. Incorporate the mixture of ground almonds, ground hazelnuts, icing sugar and flour sifted together. Using a piping bag with a 1 cm tip, make 6 discs with a diameter of 16 cm, sprinkle with the lightly toasted chopped hazelnuts. Cook in a convection oven at 175°C for 15 to 18 minutes.

Melt the milk chocolate in the microwave at 35°C, add the hazelnut paste, softened butter and pailleté feuillantine. Spread the mixture in 16 cm diameter rings. Place in the freezer.

126 g gelatin (18 g of 200 Bloom gelatin powder and 108 g water) 70 g Rémy Martin® Cognac 50% vol.430 g whipped creamTotal weight: 1 506 g

4. Banana and Rémy Martin® Cognac mousse

200 g full fat milk200 g whipping cream180 g egg yolks100 g caster sugar200 g banana purée

Make a custard: in a saucepan, heat the milk, cream, egg yolks and caster sugar to 85°C. Pour over the banana purée, blend and cool. Add the gelatin melted in the microwave, the Rémy Martin® Cognac and then the whipped cream. Set aside for assembly.

5. Milk chocolate glaze150 g water300 g caster sugar300 g glucose200 g sweetened condensed milk140 g gelatin (20 g of 200 bloom gelatin powder and 120 g water)300 g milk couverture chocolate (38% cocoa)Total weight: 1 390 g

In a saucepan, heat the water, caster sugar and glucose to 103°C. Add the hot syrup to the sweetened condensed milk, gelatin and lastly the milk chocolate. Mix well and then refrigerate. The following day, heat the glaze to 40°C and let cool to 30-35°C before use.

6. Assembly and finishingIn 4.5 cm high, 18 cm diameter rings, place a crispy hazelnut milk chocolate base, cover with a little of the banana and Remy Martin® Cognac mousse, add a hazelnut dacquoise disc, a little more mousse, a few pieces of fried banana, and then a second dacquoise disc and then smooth flush with the top of the ring with the remaining banana and Remy Martin® Cognac mousse. Place in the freezer. Remove the desserts from the rings and glaze them with the milk chocolate glaze. Decorate with chocolate shavings and pralinettes around the

sides, and a few slices of caramelized banana slices, coated with neutral glaze.

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Banana and Rémy Martin®Cognac mousse

Bananas andchocolate decoration

Hazelnut dacquoise

PralinettesCrispyhazelnut milk

Friedbananas

1. Crispy hazelnut milk chocolate120 g milk couverture chocolate (38% cocoa)240 g hazelnut paste 40 g softened butter 80 g pailleté feuillantine wafer crunchTotal weight: 480 g


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2. Hazelnut Dacquoise 250 g egg whites120 g inverted sugar 100 g ground almonds100 g whole ground hazelnuts 90 g icing sugar 30 g flour 55 g lightly toasted chopped hazelnutsTotal weight: 745 g

3. Fried bananas 50 g butter 80 g brown sugar 500 g fresh banana 20 g Rémy Martin® Cognac 50% vol.Total weight: 650 g

Melt the butter in a frying pan, add the brown sugar and cook bananas cut lengthwise keeping a firm consistency. Add the Rémy Martin® Cognac and flambé. Set aside for assembly.

Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm1. Crispy hazelnut milk chocolate base: Use the quantities for one full recipe. Spread the crispy base on a sheet of plastic to a thickness of about 5 millimetres, allow to set in the refrigerator and cut out discs with a 5 cm diameter cutter. Place in the freezer.2. Hazelnut dacquoise: Use the quantities for one full recipe. Using a piping bag with a 9 mm tip, make 40 discs with a diameter of 5 cm, sprinkle with the lightly toasted chopped hazelnuts. Cook in a convection oven at 175°C for 14 to 16 minutes.3. Fried bananas: Use the quantities for half the recipe. Set aside for assembly. 4. Banana and Rémy Martin® Cognac mousse: Use the quantities for ¾ of the recipe. Set aside for assembly.5. Milk chocolate glaze: Use the quantities for one full recipe. 6. Assembly and finishing: Proceed exactly as before using 4.5 cm high, 6 cm diameter rings.

Composition: Crispy hazelnut milk chocolate base, hazelnut dacquoise, fried bananas, banana and Rémy Martin® Cognac mousse

Whip the egg whites and the inverted sugar with the whisk attachment. Incorporate the mixture of ground almonds, ground hazelnuts, icing sugar and flour sifted together. Using a piping bag with a 1 cm tip, make 6 discs with a diameter of 16 cm, sprinkle with the lightly toasted chopped hazelnuts. Cook in a convection oven at 175°C for 15 to 18 minutes.

Melt the milk chocolate in the microwave at 35°C, add the hazelnut paste, softened butter and pailleté feuillantine. Spread the mixture in 16 cm diameter rings. Place in the freezer.

126 g gelatin (18 g of 200 Bloom gelatin powder and 108 g water) 70 g Rémy Martin® Cognac 50% vol.430 g whipped creamTotal weight: 1 506 g

4. Banana and Rémy Martin® Cognac mousse

200 g full fat milk200 g whipping cream180 g egg yolks100 g caster sugar200 g banana purée

Make a custard: in a saucepan, heat the milk, cream, egg yolks and caster sugar to 85°C. Pour over the banana purée, blend and cool. Add the gelatin melted in the microwave, the Rémy Martin® Cognac and then the whipped cream. Set aside for assembly.

5. Milk chocolate glaze150 g water300 g caster sugar300 g glucose200 g sweetened condensed milk140 g gelatin (20 g of 200 bloom gelatin powder and 120 g water)300 g milk couverture chocolate (38% cocoa)Total weight: 1 390 g

In a saucepan, heat the water, caster sugar and glucose to 103°C. Add the hot syrup to the sweetened condensed milk, gelatin and lastly the milk chocolate. Mix well and then refrigerate. The following day, heat the glaze to 40°C and let cool to 30-35°C before use.

6. Assembly and finishingIn 4.5 cm high, 18 cm diameter rings, place a crispy hazelnut milk chocolate base, cover with a little of the banana and Remy Martin® Cognac mousse, add a hazelnut dacquoise disc, a little more mousse, a few pieces of fried banana, and then a second dacquoise disc and then smooth flush with the top of the ring with the remaining banana and Remy Martin® Cognac mousse. Place in the freezer. Remove the desserts from the rings and glaze them with the milk chocolate glaze. Decorate with chocolate shavings and pralinettes around the

sides, and a few slices of caramelized banana slices, coated with neutral glaze.

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Banana and Rémy Martin®Cognac mousse

Bananas andchocolate decoration

Hazelnut dacquoise

PralinettesCrispyhazelnut milk

Friedbananas

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, sprinkle this hazelnut streusel, without compacting it, inside a 4.5 cm high frame measuring 28.5 cm by 35.5 cm. Prebake in a convection oven at 150°C for around 15 minutes.

2. Hazelnut financier sponge 200 g egg whites 50 g inverted sugar240 g icing sugar 80 g ground hazelnuts 2 g vanilla powder 90 g flour 2 g baking powder120 g brown butter 60 g chopped hazelnuts300 g Griottines®

Total weight: 1144 g

1. Hazelnut streusel120 g brown sugar120 g butter120 g flour150 g whole ground hazelnuts 1 g fine sea saltTotal weight: 511 g

Recipe for around 30 people,one frame 35.5 cm by 28.5 cm

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Using the whisk attachment, whip the egg whites with the inverted sugar, incorporate the dry ingredients sifted together, and at the end the hot brown butter. Pour the hazelnut financier sponge mixture over the hazelnut streusel in the frame, sprinkle with 60 g of chopped hazelnuts and 300 g of Griottines®. Cook in a convection oven at 170°C for about 15 minutes. Set aside for assembly.

3. Citrus cream 125 g orange juice 80 g lemon juice 80 g grapefruit juice 5 g orange zest 5 g lemon zest 5 g grapefruit zest 350 g caster sugar 385 g whole eggs 49 g gelatin (7 g of 200 bloom gelatin powder and 42 g water) 250 g butterTotal weight: 1334 g

Heat the citrus juices and zests in a saucepan and pour the mixture over the caster sugar mixed with the whole eggs and bring to the boil. Pass through a fine conical sieve, add the gelatin and butter and blend. Set aside 225 g of citrus cream for the light citrus and Cointreau® cream, and keep the rest for assembly.

4. Morello cherry cream 600 g Morello cherry pulp 15 g lemon pulp 60 g caster sugar 35 g cornflour 30 g Mycryo® cocoa butterTotal weight: 740 g

Heat the cherry pulp and lemon pulp to 40°C in a saucepan. Add the caster sugar mixed with the cornflour and bring to the boil. Add the Mycryo® cocoa butter and blend everything together. Set aside for assembly.

5. Light citrus and Cointreau® cream 225 g citrus cream 84 g gelatin (12 g of 200 bloom gelatin powder and 72 g water) 750 g whipped cream 100 g Cointreau® 60° vol.Total weight: 1159 g

Use the citrus cream at about 30°C, whisk thoroughly to ensure that it is smooth and then add the gelatin melted in the microwave, the Cointreau® and finally the whipped cream. Use directly.

6. Assembly and finishingCool the citrus cream slightly to 28/30°C and pour 800 g into the frame with the hazelnut streusel and the hazelnut financier sponge, and place in the freezer. Then pour on the Morello cherry cream, use a palette knife to spread it out evenly and then return the frame to the freezer. Finally pour over the light citrus and Cointreau® cream, and place in the freezer. Unmould the dessert, glaze the top with neutral glaze and decorate with

Composition: Hazelnut streusel, hazelnut financier sponge, Griottines®, citrus cream, Morello cherry cream, light citrus and Cointreau® cream

Griottines® andchocolate decoration

Light citrus andCointreau® cream

Morello cherry cream

Griottines®

Hazelnut financier sponge Hazelnut streusel

Citrus cream

Recipe for 28 small cakes. Cut the Saint Sylvestre frame into 4 strips lengthwise each with a width of 8.5 cm, and then cut these into 7 rectangles 4 cm wide.1. Hazelnut streusel: One full streusel recipe. Set aside for assembly.2. Hazelnut financier sponge: One full recipe. Cook in the same way.3. Citrus cream: One full recipe. Place in the freezer.4. Morello cherry cream: One full recipe.5. Light citrus and Cointreau® cream: One full recipe.6. Assembly and finishing: Decorate like the dessertwith Griottines® and chocolate shavings.

Griottines® and chocolate. Cut the dessert into different sizes or into small cakes.

Important adviceTo obtain good definition in the final assembly, do not hesitate to leave the various layers in the freezer to set thoroughly.

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, sprinkle this hazelnut streusel, without compacting it, inside a 4.5 cm high frame measuring 28.5 cm by 35.5 cm. Prebake in a convection oven at 150°C for around 15 minutes.

2. Hazelnut financier sponge 200 g egg whites 50 g inverted sugar240 g icing sugar 80 g ground hazelnuts 2 g vanilla powder 90 g flour 2 g baking powder120 g brown butter 60 g chopped hazelnuts300 g Griottines®

Total weight: 1144 g

1. Hazelnut streusel120 g brown sugar120 g butter120 g flour150 g whole ground hazelnuts 1 g fine sea saltTotal weight: 511 g

Recipe for around 30 people,one frame 35.5 cm by 28.5 cm

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Using the whisk attachment, whip the egg whites with the inverted sugar, incorporate the dry ingredients sifted together, and at the end the hot brown butter. Pour the hazelnut financier sponge mixture over the hazelnut streusel in the frame, sprinkle with 60 g of chopped hazelnuts and 300 g of Griottines®. Cook in a convection oven at 170°C for about 15 minutes. Set aside for assembly.

3. Citrus cream 125 g orange juice 80 g lemon juice 80 g grapefruit juice 5 g orange zest 5 g lemon zest 5 g grapefruit zest 350 g caster sugar 385 g whole eggs 49 g gelatin (7 g of 200 bloom gelatin powder and 42 g water) 250 g butterTotal weight: 1334 g

Heat the citrus juices and zests in a saucepan and pour the mixture over the caster sugar mixed with the whole eggs and bring to the boil. Pass through a fine conical sieve, add the gelatin and butter and blend. Set aside 225 g of citrus cream for the light citrus and Cointreau® cream, and keep the rest for assembly.

4. Morello cherry cream 600 g Morello cherry pulp 15 g lemon pulp 60 g caster sugar 35 g cornflour 30 g Mycryo® cocoa butterTotal weight: 740 g

Heat the cherry pulp and lemon pulp to 40°C in a saucepan. Add the caster sugar mixed with the cornflour and bring to the boil. Add the Mycryo® cocoa butter and blend everything together. Set aside for assembly.

5. Light citrus and Cointreau® cream 225 g citrus cream 84 g gelatin (12 g of 200 bloom gelatin powder and 72 g water) 750 g whipped cream 100 g Cointreau® 60° vol.Total weight: 1159 g

Use the citrus cream at about 30°C, whisk thoroughly to ensure that it is smooth and then add the gelatin melted in the microwave, the Cointreau® and finally the whipped cream. Use directly.

6. Assembly and finishingCool the citrus cream slightly to 28/30°C and pour 800 g into the frame with the hazelnut streusel and the hazelnut financier sponge, and place in the freezer. Then pour on the Morello cherry cream, use a palette knife to spread it out evenly and then return the frame to the freezer. Finally pour over the light citrus and Cointreau® cream, and place in the freezer. Unmould the dessert, glaze the top with neutral glaze and decorate with

Composition: Hazelnut streusel, hazelnut financier sponge, Griottines®, citrus cream, Morello cherry cream, light citrus and Cointreau® cream

Griottines® andchocolate decoration

Light citrus andCointreau® cream

Morello cherry cream

Griottines®

Hazelnut financier sponge Hazelnut streusel

Citrus cream

Recipe for 28 small cakes. Cut the Saint Sylvestre frame into 4 strips lengthwise each with a width of 8.5 cm, and then cut these into 7 rectangles 4 cm wide.1. Hazelnut streusel: One full streusel recipe. Set aside for assembly.2. Hazelnut financier sponge: One full recipe. Cook in the same way.3. Citrus cream: One full recipe. Place in the freezer.4. Morello cherry cream: One full recipe.5. Light citrus and Cointreau® cream: One full recipe.6. Assembly and finishing: Decorate like the dessertwith Griottines® and chocolate shavings.

Griottines® and chocolate. Cut the dessert into different sizes or into small cakes.

Important adviceTo obtain good definition in the final assembly, do not hesitate to leave the various layers in the freezer to set thoroughly.

1. Sweet dough360 g unsalted butter 82% fat 4 g sea salt106 g confectioners’ sugar106 g almond TPT (50% nuts and 50% sugar) 10 g Bourbon vanilla paste100 g fresh whole eggs450 g cake flourTotal weight: 1136 g

Recipe for three 16 cm tarts and 12 individual 7 cm tarts

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Original creation by Sebastien CANONNE

M.O.F. Pastry, The French Pastry School, Chicago, USA

2. Pistachio/Almond cream300 g unsalted butter 82% fat 2.5 g sea salt300 g confectioners’ sugar150 g almond flour150 g pistachio flour180 g fresh whole eggs 60 g cake flour 60 g Cointreau® 60% vol.250 g Griottines®Total weight: 1452.5 g

3. Cherry cream 300 g cherry purée 50 g sugar 90 g fresh egg yolks 115 g fresh whole eggs 50 g sugar 7.5 g gelatin sheets 160 Bloom37.5 g cold water for gelatin 115 g unsalted butter 82% fat 400 g Griottines®Total weight: 1165 g

12 of each of the following for the Griottines® and pistachio individual tarts, 7 cm diameter.Composition7 cm sweet dough tart shells with pistachio/almond cream. 5 cm Flexipan® for cherry cream inserts6 cm Flexipan® for pistachio mousseRed glaze Assembly and finishing: Same as the large tarts.Glazed Griottines®.

Composition: Sweet dough, pistachio /almond cream, cherry cream, pistachio mousse

Bring all the ingredients to room temperature. Cream the butter and salt. Add the confectioners’ sugar and nut powders. Gradually add the eggs and finally fold in the cake flour and the Cointreau® . Refrigerate until needed. Place the Griottines® in the pre baked large and individual tart shells, pipe the pistachio/almond cream on top and bake at 155°C for about 25 minutes vent open for the large tart shells, and about 15 minutes for the individual ones.

Bring all the ingredients to room temperature. Cream the butter, Fleur de sel (sea salt) and confectioners’ sugar. Add the TPT and vanilla paste. Alternate the eggs and cake flour. Refrigerate overnight. Roll the sweet dough and make the large and individual tart shells. Bake at 155°C for 12/15 minutes.

Warm up the cherry purée with the sugar. Mix the egg yolks and whole eggs with the rest of the sugar. Temper with the cherry purée. Cook to 84°C. Add the bloomed gelatin and strain. Cool to 40°C and hand blend the soft butter. Pour the mix over the Griottines®, into the 120 mm Flexipan® for the large tarts and in 50 mm Flexipan® for the individual tarts. Blast freeze until needed.

4. Pistachio mousse 50 g water 90 g sugar 50 g glucose 90 g fresh egg yolks 65 g fresh egg whites 10 g gelatin sheets 160 Bloom 50 g cold water for gelatin 60 g pistachio purée370 g whipped cream 35% fatTotal weight: 835 g Bring the water, sugar and glucose to 118°C. Pour over the egg yolks and egg whites. Whip until cool and has reached the ribbon stage. Add the melted gelatin and the pistachio purée. Last, gently fold in the whipped cream. Pour into 140 mm Flexipan®, insert the frozen cherry cream inside for the large tarts and in 60 mm Flexipan® for the individual tarts. Blast freeze until needed.

5. Glaze150 g crème fraiche 30% fat 250 g glucose500 g 40% white chocolate couverture 15 g gelatin sheets 160 Bloom 75 g cold water for gelatin500 g clear mirror glazeRed food colouring as neededTotal weight: 1 490 g

Bring the cream and glucose to a simmer. Pour over the ½ melted chocolate. Add the melted gelatin. Add the clear mirror glaze and colour. Hand blend, strain and refrigerate. Use at 29°C.

6. Assembly and finishingUnmould and glaze the pistachio mousse and cherry inserts. Place the glazed products on the baked tart shells. Finally, garnish with chocolate decorations for the large tarts and with glazed Griottines® for the individual ones.

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Griottines®

Cherry cream

Pistachio/Almond cream

Sweet dough

Glaze

Chocolatedecorations

Pistachiomousse

1. Sweet dough360 g unsalted butter 82% fat 4 g sea salt106 g confectioners’ sugar106 g almond TPT (50% nuts and 50% sugar) 10 g Bourbon vanilla paste100 g fresh whole eggs450 g cake flourTotal weight: 1136 g

Recipe for three 16 cm tarts and 12 individual 7 cm tarts

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2. Pistachio/Almond cream300 g unsalted butter 82% fat 2.5 g sea salt300 g confectioners’ sugar150 g almond flour150 g pistachio flour180 g fresh whole eggs 60 g cake flour 60 g Cointreau® 60% vol.250 g Griottines®Total weight: 1452.5 g

3. Cherry cream 300 g cherry purée 50 g sugar 90 g fresh egg yolks 115 g fresh whole eggs 50 g sugar 7.5 g gelatin sheets 160 Bloom37.5 g cold water for gelatin 115 g unsalted butter 82% fat 400 g Griottines®Total weight: 1165 g

12 of each of the following for the Griottines® and pistachio individual tarts, 7 cm diameter.Composition7 cm sweet dough tart shells with pistachio/almond cream. 5 cm Flexipan® for cherry cream inserts6 cm Flexipan® for pistachio mousseRed glaze Assembly and finishing: Same as the large tarts.Glazed Griottines®.

Composition: Sweet dough, pistachio /almond cream, cherry cream, pistachio mousse

Bring all the ingredients to room temperature. Cream the butter and salt. Add the confectioners’ sugar and nut powders. Gradually add the eggs and finally fold in the cake flour and the Cointreau® . Refrigerate until needed. Place the Griottines® in the pre baked large and individual tart shells, pipe the pistachio/almond cream on top and bake at 155°C for about 25 minutes vent open for the large tart shells, and about 15 minutes for the individual ones.

Bring all the ingredients to room temperature. Cream the butter, Fleur de sel (sea salt) and confectioners’ sugar. Add the TPT and vanilla paste. Alternate the eggs and cake flour. Refrigerate overnight. Roll the sweet dough and make the large and individual tart shells. Bake at 155°C for 12/15 minutes.

Warm up the cherry purée with the sugar. Mix the egg yolks and whole eggs with the rest of the sugar. Temper with the cherry purée. Cook to 84°C. Add the bloomed gelatin and strain. Cool to 40°C and hand blend the soft butter. Pour the mix over the Griottines®, into the 120 mm Flexipan® for the large tarts and in 50 mm Flexipan® for the individual tarts. Blast freeze until needed.

4. Pistachio mousse 50 g water 90 g sugar 50 g glucose 90 g fresh egg yolks 65 g fresh egg whites 10 g gelatin sheets 160 Bloom 50 g cold water for gelatin 60 g pistachio purée370 g whipped cream 35% fatTotal weight: 835 g Bring the water, sugar and glucose to 118°C. Pour over the egg yolks and egg whites. Whip until cool and has reached the ribbon stage. Add the melted gelatin and the pistachio purée. Last, gently fold in the whipped cream. Pour into 140 mm Flexipan®, insert the frozen cherry cream inside for the large tarts and in 60 mm Flexipan® for the individual tarts. Blast freeze until needed.

5. Glaze150 g crème fraiche 30% fat 250 g glucose500 g 40% white chocolate couverture 15 g gelatin sheets 160 Bloom 75 g cold water for gelatin500 g clear mirror glazeRed food colouring as neededTotal weight: 1 490 g

Bring the cream and glucose to a simmer. Pour over the ½ melted chocolate. Add the melted gelatin. Add the clear mirror glaze and colour. Hand blend, strain and refrigerate. Use at 29°C.

6. Assembly and finishingUnmould and glaze the pistachio mousse and cherry inserts. Place the glazed products on the baked tart shells. Finally, garnish with chocolate decorations for the large tarts and with glazed Griottines® for the individual ones.

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Griottines®

Cherry cream

Pistachio/Almond cream

Sweet dough

Glaze

Chocolatedecorations

Pistachiomousse

Recipe for 3 entremets of 16 cmand 12 individual 7 cm small cakes

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Composition: Chocolate sponge, caramel orange and spice soaking syrup, orange yuzu Cointreau® marmalade, mandarin crémeux, Gianduja Bavarian mousse, chocolate crumble base

1. Chocolate sponge1 x 140 mm cake circles and 12 individual 50 mm Flexipan® 165 g fresh egg yolks 100 g sugar 245 g aged egg whites1.25 g Fleur de Sel (sea salt) 5 g egg white powder 135 g sugarRed food colouring as needed 170 g sifted cake flour 45 g sifted cacao powder 20-22% fatTotal weight: 866.25 g

Whip the egg yolks with the sugar to ribbon stage. Whisk the egg whites with the Fleur de sel, egg white powder, sugar and colour. Fold half of the egg whites in the egg yolks and then fold in the sifted flour and cocoa powder. Finally fold in the remaining egg whites. Bake in a 180°C oven, vent closed for 10 minutes and vent open for the last 3 minutes. Cool on rack lined up with paper towel and wrap when cool.

2. Caramel orange and spice soaking syrupCaramel orange and spice juice:300 g sugar300 g hot water500 g freshly squeezed organic orange juice3 cardamom seeds3 cinnamon sticks3 star anis3 Mexican vanilla beans

800 g caramel orange and spice juice 12 g gelatin sheets 160 Bloom 60 g cold water 25 g Cointreau® 60% vol.Total weight: 897 g

Caramelize the sugar and stop the cooking with the hot water. Add the orange juice, spices and cook to 40% Brix. Add the bloomed gelatin, cool to 30°C and add the Cointreau®, cover and let mature overnight. Next day warm the syrup, strain and soak the room temperature sponges when the syrup is at 30°C. Drain on racks and refrigerate till cold and set.

75 g calamansi purée 45 g cream 35% fat 95 g sugar150 g fresh egg yolks 7 g gelatin sheets 160 Bloom 35 g mandarin purée for gelatin 95 g unsalted butter 82% fat 25 g Cointreau® 60% vol.Total weight: 852 g

3. Orange yuzu Cointreau® marmalade1000 g water 10 g salt 250 g orange 185 g sugar 10 g Cointreau® 60% vol. 15 g yuzu puréeTotal weight: 1470 g

Clean the orange under fresh water. Bring the salt and water to the boil add the whole orange and boil for 5 minutes. Cube the orange and process through the Robot Coupe with the sugar. Boil the orange/sugar mixture for 2 minutes. When cold, add the Cointreau® and yuzu purée. Keep refrigerated till needed.

4. Mandarin crémeux3 x 140 mm Flexipan® and12 individual 50 mm Flexipan®325 g mandarin purée

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Bring the purées and cream to a simmer. Mix the egg yolks and sugar together and temper with some of the purées. Cook everything to 84°C and add the bloomed gelatin. Let cool to 34°C, add the soft butter and Cointreau®, hand blend and pour into molds.

5. Gianduja Bavarian mousse220 g whole milk 3.6% fat220 g cream 35% fat 90 g fresh egg yolks 10 g gelatin sheets 160 Bloom 50 g cold water for gelatin260 g hazelnut gianduja735 g whipped cream 35% fatTotal weight: 1585 g

12 of each of the following for the 7 cm individual domesAssembly and finishingPlace the 7 cm Flexipan® domes on a flat tray. Spread a thin layer of the orange yuzu Cointreau® marmalade on the soaked chocolate sponge layers. Pipe a centimeter of Gianduja Bavarian mousse inside the Flexipan®. Top with the individual frozen 50 mm mandarin crémeux and pipe and cover with the Gianduja Bavarian mousse. Finally, top with the soaked chocolate sponge and marmalade layer. Place in the blast freezer. Unmould and glaze the domes with the milk chocolate glaze when needed and place on top of the 80 mm chocolate crumble base.

Bring the milk, cream and egg yolks to a nappe consistancy. Add the bloomed gelatin, pour over the finely chopped Gianduja and hand blend. Let it cool to 30°C and fold in the whipped cream.

6. Milk chocolate glaze375 g whole milk 3.6% fat150 g glucose D.E. 36-39 10 drops orange food colouring 12 g gelatin sheets 160 Bloom 60 g cold water for gelatin450 g 38% milk chocolate couverture450 g dark chocolate pâte à glacerTotal weight: 1497 g

Bring the milk, glucose and colour to a boil. Add the bloomed gelatin and pour over the partially melted chocolates. Hand blend and keep refrigerated until needed. Use at 26°C.

7. Chocolate crumble base3 x 180 mm cake circles and 12 individual 80 mm cake circles225 g cold unsalted butter 82% fat225 g turbinado sugar225 g pastry flour175 g hazelnut powder150 g 64% dark chocolate couverture 4 g Fleur de Sel (sea salt) 30 g cocoa nibsTotal weight: 1034 g

Cut the butter into small pieces and keep cold. Mix all the ingredients together until crumble like texture. Bake at 160°C. Once baked and cool, add the melted chocolate, Fleur de sel, and lastly the cocoa nibs. Shape in moulds.

8. Assembly and finishingPlace the 16 cm cake rings on a flat tray with a guitar sheet. Place acetate strips inside the cake rings. Spread a thin layer of the orange yuzu Cointreau® marmalade on the soaked chocolate sponge layers. Pipe a centimeter of Gianduja Bavarian mousse inside the cake rings. Top with the frozen mandarin crémeux and pipe and cover with the Gianduja Bavarian mousse. Finally, top with the soaked chocolate sponge and marmalade layer. Place in the blast freezer. Unmould and glaze the entremets with the milk chocolate glaze when needed and place on top of the chocolate crumble base.

Gianduja Bavarian mousse

Mandarin crémeux

Orange yuzu Cointreau®marmalade

Milk chocolate glaze

Chocolate sponge

Recipe for 3 entremets of 16 cmand 12 individual 7 cm small cakes

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Composition: Chocolate sponge, caramel orange and spice soaking syrup, orange yuzu Cointreau® marmalade, mandarin crémeux, Gianduja Bavarian mousse, chocolate crumble base

1. Chocolate sponge1 x 140 mm cake circles and 12 individual 50 mm Flexipan® 165 g fresh egg yolks 100 g sugar 245 g aged egg whites1.25 g Fleur de Sel (sea salt) 5 g egg white powder 135 g sugarRed food colouring as needed 170 g sifted cake flour 45 g sifted cacao powder 20-22% fatTotal weight: 866.25 g

Whip the egg yolks with the sugar to ribbon stage. Whisk the egg whites with the Fleur de sel, egg white powder, sugar and colour. Fold half of the egg whites in the egg yolks and then fold in the sifted flour and cocoa powder. Finally fold in the remaining egg whites. Bake in a 180°C oven, vent closed for 10 minutes and vent open for the last 3 minutes. Cool on rack lined up with paper towel and wrap when cool.

2. Caramel orange and spice soaking syrupCaramel orange and spice juice:300 g sugar300 g hot water500 g freshly squeezed organic orange juice3 cardamom seeds3 cinnamon sticks3 star anis3 Mexican vanilla beans

800 g caramel orange and spice juice 12 g gelatin sheets 160 Bloom 60 g cold water 25 g Cointreau® 60% vol.Total weight: 897 g

Caramelize the sugar and stop the cooking with the hot water. Add the orange juice, spices and cook to 40% Brix. Add the bloomed gelatin, cool to 30°C and add the Cointreau®, cover and let mature overnight. Next day warm the syrup, strain and soak the room temperature sponges when the syrup is at 30°C. Drain on racks and refrigerate till cold and set.

75 g calamansi purée 45 g cream 35% fat 95 g sugar150 g fresh egg yolks 7 g gelatin sheets 160 Bloom 35 g mandarin purée for gelatin 95 g unsalted butter 82% fat 25 g Cointreau® 60% vol.Total weight: 852 g

3. Orange yuzu Cointreau® marmalade1000 g water 10 g salt 250 g orange 185 g sugar 10 g Cointreau® 60% vol. 15 g yuzu puréeTotal weight: 1470 g

Clean the orange under fresh water. Bring the salt and water to the boil add the whole orange and boil for 5 minutes. Cube the orange and process through the Robot Coupe with the sugar. Boil the orange/sugar mixture for 2 minutes. When cold, add the Cointreau® and yuzu purée. Keep refrigerated till needed.

4. Mandarin crémeux3 x 140 mm Flexipan® and12 individual 50 mm Flexipan®325 g mandarin purée

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Bring the purées and cream to a simmer. Mix the egg yolks and sugar together and temper with some of the purées. Cook everything to 84°C and add the bloomed gelatin. Let cool to 34°C, add the soft butter and Cointreau®, hand blend and pour into molds.

5. Gianduja Bavarian mousse220 g whole milk 3.6% fat220 g cream 35% fat 90 g fresh egg yolks 10 g gelatin sheets 160 Bloom 50 g cold water for gelatin260 g hazelnut gianduja735 g whipped cream 35% fatTotal weight: 1585 g

12 of each of the following for the 7 cm individual domesAssembly and finishingPlace the 7 cm Flexipan® domes on a flat tray. Spread a thin layer of the orange yuzu Cointreau® marmalade on the soaked chocolate sponge layers. Pipe a centimeter of Gianduja Bavarian mousse inside the Flexipan®. Top with the individual frozen 50 mm mandarin crémeux and pipe and cover with the Gianduja Bavarian mousse. Finally, top with the soaked chocolate sponge and marmalade layer. Place in the blast freezer. Unmould and glaze the domes with the milk chocolate glaze when needed and place on top of the 80 mm chocolate crumble base.

Bring the milk, cream and egg yolks to a nappe consistancy. Add the bloomed gelatin, pour over the finely chopped Gianduja and hand blend. Let it cool to 30°C and fold in the whipped cream.

6. Milk chocolate glaze375 g whole milk 3.6% fat150 g glucose D.E. 36-39 10 drops orange food colouring 12 g gelatin sheets 160 Bloom 60 g cold water for gelatin450 g 38% milk chocolate couverture450 g dark chocolate pâte à glacerTotal weight: 1497 g

Bring the milk, glucose and colour to a boil. Add the bloomed gelatin and pour over the partially melted chocolates. Hand blend and keep refrigerated until needed. Use at 26°C.

7. Chocolate crumble base3 x 180 mm cake circles and 12 individual 80 mm cake circles225 g cold unsalted butter 82% fat225 g turbinado sugar225 g pastry flour175 g hazelnut powder150 g 64% dark chocolate couverture 4 g Fleur de Sel (sea salt) 30 g cocoa nibsTotal weight: 1034 g

Cut the butter into small pieces and keep cold. Mix all the ingredients together until crumble like texture. Bake at 160°C. Once baked and cool, add the melted chocolate, Fleur de sel, and lastly the cocoa nibs. Shape in moulds.

8. Assembly and finishingPlace the 16 cm cake rings on a flat tray with a guitar sheet. Place acetate strips inside the cake rings. Spread a thin layer of the orange yuzu Cointreau® marmalade on the soaked chocolate sponge layers. Pipe a centimeter of Gianduja Bavarian mousse inside the cake rings. Top with the frozen mandarin crémeux and pipe and cover with the Gianduja Bavarian mousse. Finally, top with the soaked chocolate sponge and marmalade layer. Place in the blast freezer. Unmould and glaze the entremets with the milk chocolate glaze when needed and place on top of the chocolate crumble base.

Gianduja Bavarian mousse

Mandarin crémeux

Orange yuzu Cointreau®marmalade

Milk chocolate glaze

Chocolate sponge

Recipe for 3 entremets of 18 cmand 12 verrines (100 ml)

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2. Mascarpone cream500 g cream 35% fat2 Bourbon vanilla beans100 g fresh egg yolks125 g sugar 7 g gelatin sheets 160 Bloom 35 g cold water for gelatin250 g mascarpone creamTotal weight: 1017 g

3. Cassis gelée 265 g blackcurrant purée 250 g raspberry purée 65 g glucose D.E. 36-39 40 g inverted sugar 65 g sugar 7.5 g NH pectin 210 g Cassis Peureux®Total weight: 905.5 g

Composition: Hazelnut sponge, mascarpone cream, cassis gelée, chestnut mousse

Proceed to a crème anglaise. Add the bloomed gelatin and strain. When cool, add the soft mascarpone, cast in 160 mm cake moulds and place in the blast freezer.

1. Hazelnut sponge 130 g unsalted butter 82% fat1.75 g sea salt 35 g inverted sugar 130 g fresh egg yolks 15 g hazelnut oil 105 g confectioners’ sugar 225 g hazelnut flour

60 g bread flour 205 g fresh egg whites 2.5 g egg white powder 1.5 g cream of tartar1.75 g sea salt 90 g sugarTotal weight: 1002.50 g

Warm up the purées, glucose and inverted sugar to 40°C. Add the mixture of sugar and pectin. Boil for 2 minutes, add the Cassis Peureux®, cast in 160 mm cake moulds and place in the blast freezer.

4. Chestnut mousse 120 g cream 35% fat 110 g water 130 g sugar 32 g gelatin sheets 160 Bloom 160 g cold water for gelatin1200 g chestnut cream 120 g Saint James® Rum 54% vol.1200 g heavy whipped cream 35% fatTotal weight: 3072 g Bring the cream, water and sugar to a simmer. Add the bloomed gelatin and pour over the chestnut cream. Add the Saint James® Rum and finally fold in the whipped cream and pipe in the cake moulds when ready to assemble.

5. Glaze150 g crème fraiche250 g glucose D.E. 36-39500 g 40% white chocolate couverture 15 g gelatin sheets 160 Bloom 75 g cold water for gelatin500 g clear glazePurple food colouringTotal weight: 1490 g

Bloom and melt the gelatin. Bring the cream and glucose to a simmer. Pour over the ½ melted chocolate. Add the melted gelatin, the glaze and colour. Hand blend and strain. Use at 29°C.

6. Assembly and finishingPlace the 18 cm cake moulds on a flat tray with a guitar sheet. Place acetate strips inside the cake moulds. Pipe a centimetre of chestnut mousse inside the cake rings. Top with the frozen mascarpone cream and blackcurrant gelée. Pipe and cover with chestnut mousse. Finally, top with the hazelnut sponge. Place in the blast freezer. Unmould and glaze entremets when needed. Garnish with Bourbon vanilla Swiss meringue shells.

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Bring all the ingredients to room temperature. Cream the butter, sea salt and inverted sugar. Add the egg yolks and hazelnut oil. Fold in the combined confectioners’ sugar, hazelnut flour and flour. Whip the egg white, egg white powder, cream of tartar, salt and sugar and fold the meringue in the previous batter. Spread thin layers of sponge on pre-buttered parchment paper (on a baking tray 60 cm long, 40 cm wide) and bake at 160°C covered with Silpain® on top for about 22 minutes vent closed. Keep refrigerated until needed.

12 of each of the following for the 100 ml verrinesCompositionChestnut mousse, cassis gelée, hazelnut sponge, mascarpone cream, clear mirror glaze, vanilla Swiss meringue Chestnut cream100 g unsalted butter 82% fat100 g confectioners’ sugar500 g chestnut cream 20 g Saint James® Rum 54% vol.Total weight: 720 gCream the butter, add the sugar, chestnut cream and finally the Saint James® Rum. Pipe on acetate sheets, freeze and cut.Assembly and finishing Pipe chestnut mousse inside the verrines. Angle the verrine and pour the cassis gelée. Top with a layer of hazelnut sponge and then mascarpone cream. Top with another a layer of hazelnut sponge and finally with the chestnut mousse. Finally freeze and keep frozen until needed. Defrost and glaze with clear mirror glaze when needed. Garnish with Bourbon vanilla Swiss meringue and piped chestnut cream.

Chestnut mousse

Mascarpone cream

Cassis gelée

Glaze

Hazelnut sponge

Vanilla Swiss meringue

Recipe for 3 entremets of 18 cmand 12 verrines (100 ml)

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2. Mascarpone cream500 g cream 35% fat2 Bourbon vanilla beans100 g fresh egg yolks125 g sugar 7 g gelatin sheets 160 Bloom 35 g cold water for gelatin250 g mascarpone creamTotal weight: 1017 g

3. Cassis gelée 265 g blackcurrant purée 250 g raspberry purée 65 g glucose D.E. 36-39 40 g inverted sugar 65 g sugar 7.5 g NH pectin 210 g Cassis Peureux®Total weight: 905.5 g

Composition: Hazelnut sponge, mascarpone cream, cassis gelée, chestnut mousse

Proceed to a crème anglaise. Add the bloomed gelatin and strain. When cool, add the soft mascarpone, cast in 160 mm cake moulds and place in the blast freezer.

1. Hazelnut sponge 130 g unsalted butter 82% fat1.75 g sea salt 35 g inverted sugar 130 g fresh egg yolks 15 g hazelnut oil 105 g confectioners’ sugar 225 g hazelnut flour

60 g bread flour 205 g fresh egg whites 2.5 g egg white powder 1.5 g cream of tartar1.75 g sea salt 90 g sugarTotal weight: 1002.50 g

Warm up the purées, glucose and inverted sugar to 40°C. Add the mixture of sugar and pectin. Boil for 2 minutes, add the Cassis Peureux®, cast in 160 mm cake moulds and place in the blast freezer.

4. Chestnut mousse 120 g cream 35% fat 110 g water 130 g sugar 32 g gelatin sheets 160 Bloom 160 g cold water for gelatin1200 g chestnut cream 120 g Saint James® Rum 54% vol.1200 g heavy whipped cream 35% fatTotal weight: 3072 g Bring the cream, water and sugar to a simmer. Add the bloomed gelatin and pour over the chestnut cream. Add the Saint James® Rum and finally fold in the whipped cream and pipe in the cake moulds when ready to assemble.

5. Glaze150 g crème fraiche250 g glucose D.E. 36-39500 g 40% white chocolate couverture 15 g gelatin sheets 160 Bloom 75 g cold water for gelatin500 g clear glazePurple food colouringTotal weight: 1490 g

Bloom and melt the gelatin. Bring the cream and glucose to a simmer. Pour over the ½ melted chocolate. Add the melted gelatin, the glaze and colour. Hand blend and strain. Use at 29°C.

6. Assembly and finishingPlace the 18 cm cake moulds on a flat tray with a guitar sheet. Place acetate strips inside the cake moulds. Pipe a centimetre of chestnut mousse inside the cake rings. Top with the frozen mascarpone cream and blackcurrant gelée. Pipe and cover with chestnut mousse. Finally, top with the hazelnut sponge. Place in the blast freezer. Unmould and glaze entremets when needed. Garnish with Bourbon vanilla Swiss meringue shells.

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Bring all the ingredients to room temperature. Cream the butter, sea salt and inverted sugar. Add the egg yolks and hazelnut oil. Fold in the combined confectioners’ sugar, hazelnut flour and flour. Whip the egg white, egg white powder, cream of tartar, salt and sugar and fold the meringue in the previous batter. Spread thin layers of sponge on pre-buttered parchment paper (on a baking tray 60 cm long, 40 cm wide) and bake at 160°C covered with Silpain® on top for about 22 minutes vent closed. Keep refrigerated until needed.

12 of each of the following for the 100 ml verrinesCompositionChestnut mousse, cassis gelée, hazelnut sponge, mascarpone cream, clear mirror glaze, vanilla Swiss meringue Chestnut cream100 g unsalted butter 82% fat100 g confectioners’ sugar500 g chestnut cream 20 g Saint James® Rum 54% vol.Total weight: 720 gCream the butter, add the sugar, chestnut cream and finally the Saint James® Rum. Pipe on acetate sheets, freeze and cut.Assembly and finishing Pipe chestnut mousse inside the verrines. Angle the verrine and pour the cassis gelée. Top with a layer of hazelnut sponge and then mascarpone cream. Top with another a layer of hazelnut sponge and finally with the chestnut mousse. Finally freeze and keep frozen until needed. Defrost and glaze with clear mirror glaze when needed. Garnish with Bourbon vanilla Swiss meringue and piped chestnut cream.

Chestnut mousse

Mascarpone cream

Cassis gelée

Glaze

Hazelnut sponge

Vanilla Swiss meringue

Recipe for 3 pound cake moulds 29 cm x 7 cm x 8 cm

Each pound cake will make 9 individual servings

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2. Chocolate pound cake450 g fresh egg whites 6 g egg whites powder 2 g cream of tartar 3 g sea salt110 g sugar335 g unsalted butter 82% fat300 g fresh egg yolks185 g crème fraîche 610 g sugar

Bring all the ingredients to room temperature. Start mixing the egg whites, egg white powder, cream of tartar, salt and sugar until meringue like. Mix the soft butter, egg yolks and crème fraîche together. Add the sugar and almond flour and then the melted chocolate. Fold in the sifted flour and cocoa powder together. Finally gently fold in the meringue, candied oranges

Composition: Hazelnut crumble, chocolate pound cake, milk chocolate ganache

300 g almond flour370 g 70% dark chocolate couverture300 g pastry flour 75 g cocoa powder 20-22% fat125 g candied orange peels125 g Griottines®Total weight: 3296 g

1. Hazelnut crumble250 g pastry flour250 g hazelnuts250 g unsalted butter 82% fat250 g turbinado sugar3.5 g Fleur de Sel (sea salt)Total weight: 1003.50 g

Blend all the ingredients together. Roll out to 3 mm and line the moulds with the crumble mixture, having pre-lined them with buttered parchment paper. Bake at 160°C, vent open for about 30 minutes.

pieces and Griottines®. Fill the pound cake moulds with the baked hazelnut crumble (1080 g/mould). Bake at 170°C for 50 minutes vent closed, and then for 15 more minutes vent open. Let cool and unmould on cooling racks.

3. Milk chocolate ganache315 g crème fraîche 25 g sorbitol 2 g Fleur de Sel (sea salt)600 g 40% milk chocolate couverture 35 g 100% cocoa paste 50 g unsalted butter 82% fat 30 g Cointreau® 60% vol.Total weight: 1057 g Bring the cream and sorbitol to a boil. Pour over the half melted chocolate. Hand blend. Add the butter and Cointreau®. Let crystalize. Pipe on top of the baked pound cakes using a 10 mm round tip and garnish with chocolate plaquettes.

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Each pound cake will make 9 individual servings.

CompositionHazelnut crumbleChocolate pound cakeMilk chocolate ganacheChocolate plaquettes

Assembly and finishing Same as the large pound cakes and then cut 9 individual servings/cake. Decorate with acetate sheets and logo.

Milk chocolate ganache

Candied orange peels

Hazelnut crumble

Griottines®

Chocolate pound cake

Recipe for 3 pound cake moulds 29 cm x 7 cm x 8 cm

Each pound cake will make 9 individual servings

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2. Chocolate pound cake450 g fresh egg whites 6 g egg whites powder 2 g cream of tartar 3 g sea salt110 g sugar335 g unsalted butter 82% fat300 g fresh egg yolks185 g crème fraîche 610 g sugar

Bring all the ingredients to room temperature. Start mixing the egg whites, egg white powder, cream of tartar, salt and sugar until meringue like. Mix the soft butter, egg yolks and crème fraîche together. Add the sugar and almond flour and then the melted chocolate. Fold in the sifted flour and cocoa powder together. Finally gently fold in the meringue, candied oranges

Composition: Hazelnut crumble, chocolate pound cake, milk chocolate ganache

300 g almond flour370 g 70% dark chocolate couverture300 g pastry flour 75 g cocoa powder 20-22% fat125 g candied orange peels125 g Griottines®Total weight: 3296 g

1. Hazelnut crumble250 g pastry flour250 g hazelnuts250 g unsalted butter 82% fat250 g turbinado sugar3.5 g Fleur de Sel (sea salt)Total weight: 1003.50 g

Blend all the ingredients together. Roll out to 3 mm and line the moulds with the crumble mixture, having pre-lined them with buttered parchment paper. Bake at 160°C, vent open for about 30 minutes.

pieces and Griottines®. Fill the pound cake moulds with the baked hazelnut crumble (1080 g/mould). Bake at 170°C for 50 minutes vent closed, and then for 15 more minutes vent open. Let cool and unmould on cooling racks.

3. Milk chocolate ganache315 g crème fraîche 25 g sorbitol 2 g Fleur de Sel (sea salt)600 g 40% milk chocolate couverture 35 g 100% cocoa paste 50 g unsalted butter 82% fat 30 g Cointreau® 60% vol.Total weight: 1057 g Bring the cream and sorbitol to a boil. Pour over the half melted chocolate. Hand blend. Add the butter and Cointreau®. Let crystalize. Pipe on top of the baked pound cakes using a 10 mm round tip and garnish with chocolate plaquettes.

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Each pound cake will make 9 individual servings.

CompositionHazelnut crumbleChocolate pound cakeMilk chocolate ganacheChocolate plaquettes

Assembly and finishing Same as the large pound cakes and then cut 9 individual servings/cake. Decorate with acetate sheets and logo.

Milk chocolate ganache

Candied orange peels

Hazelnut crumble

Griottines®

Chocolate pound cake


Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - France - Tel. +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78


The intense woody, floral flavours and aromas, are greatly appreciated by professionals, making it the ideal partener with chocolate. Remy Martin® Fine Champagne Cognac marries equally well with pastry preparations with a base of dried fruits such as pralines, confied fruits, apricots, raisins and currants, almonds ; spices (cinnamon and vanilla), coffee and caramel.

The Kirsch of Fougerolles A.O.C. is a formidable natural aroma. Used by itself to flavour creams for Choux “Saint Honoré” and all bases of choux paste. It also can be added to complement “Fraisiers” – strawberry cakes and marries perfectly with Red Berry fruits, caramels and pistachios. Used in icecream making, Kirsch of Fougerolles A.O.C. associates well with candied fruits, ideally in Parfaits.

An excellent aroma of multiple use, it will complement all types of creams, mousses, fillings, soaking syrups, icecreams and sorbets. Only a few drops is needed to add a delicate note of freshness and fruit to preparations. It is an equally perfect association with red fruit flavours, citrus fruits, dried fruit, vanilla, coffee, caramel, chocolate, praline, etc…

Rum is the most common alcohol used in pastry and is often employed alone to enhance pastry creams, mousselines, and butter creams. The Saint James® Rum marries well with chocolate ganaches, dried raisins and sultanas and preserved fruits in icecreams. In addition, it associates with exotic fruits, citrus fruits, dried fruits, spices and coffee.

(doses are valid for Cointreau®, Saint James®, Rémy Martin® and Kirsch de Fougerolles A.O.C.)

• FLAVORINGS• LESS ALCOHOL• PRECISE DOSES

BASIC RECIPES LIGHTLY FLAVOUR STRONG FLAVOUR VERY INTENSE FLAVOURPastry cream 20 g/kg 40 g/kg 50 g/kgChantilly cream 15 g/kg 35 g/kg 45 g/kgLight cream 20 g/kg 40 g/kg 50 g/kgButtercream 15 g/kg 35 g/kg 45 g/kgGanache 50 g/kg 80 g/kg 100 g/kgMousse 20 g/kg 40 g/kg 50 g/kgIcecreams 15 g/kg 35 g/kg 45 g/kgSorbet 20 g/kg 40 g/kg 50 g/kgSoaking syrup 80 g/kg 150 g/kg 250 g/kg


Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - France - Tel. +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78 Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - France - Tel. +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78


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