recipes, Felchlin Recipe Book 2005

Felchlin® Switzerland

Seminar & Workshop

Presented by Stephan Iten Corporate Pastry Chef Max Felchlin AG

Schedule and Program for 2005 Seminar &Workshop in the USA

1st Day: 09:00 am Welcome and Introduction of the Max Felchlin AG Presentation of the Seminar 09:30 am Chocolate Praline and Truffle pg.10

• Earl Grey pg.11 • Giandujuana pg.12 • Lactalina pg.13 • Champagne Caramel pg.14 • Lemon Palettes pg.15 • Macadamia Surprise pg.16 • Mint Delight pg.17 • Orange Flavored Rosemary pg.18-19 • Spiced Mango with Macadamia and Ginger pg.20-21 • Supremo pg.22

12:30 am Lunch 01:30 pm Chocolate Showpieces for Ameneties Basic Showpieces with individual decorations for occasion such as Valentine’s Day Easter Mother’s Day Christmas 6:00 pm End of the first Day

2

Schedule and Program for 2005 Seminar &Workshop in the USA 2nd Day: 09:00 am Introduction Pastries Miniardises, pg.23

• Empress pg.24-25 • Chocolate Mousse in Glasses pg.26-27 • Lemon Strawberry Seduction pg.28-29 • Orange pg.30-31 • Caramel Gianduja pg32-33 • Praline Dream pg.34-35 • Buche Etincelle pg36-37

Entremets pg.38 • Sara pg.39-40 • Sheet Pan Size pg.41 • Madagascar pg.42-43 • Epicea pg.44-45 • Elegance pg.46-47 • Chocolate Feuilletine pg.48-49 • Carre pg.50-51

Plated Desserts, pg.52 • Warm Lemon Cake pg53-54 • Cappuccino Coffee pg.55-56 • Trio of Pear Chocolate wrapped in Phyllo pg.57-58 • Saffron Orange Creme Brulee and Poached

Rhubarb Compole pg.59-60 • Praline Croustillant pg.61-62 • Green Tea Mousse pg.63-64 • Compositions of Coconut Gianduja pg.65-66 and Spiced Mango with Pineapple • Chocolate Marquise pg.67-68

3

Schedule and Program for 2005 Seminar &Workshop in the USA 12:30 pm Lunch 01:30 pm Baked Cakes Miniardises, pg.69

• Lemon Cheesecake pg.70 • Hazelnut Cranberry Delight pg.71-72 • Chocolate Souffle Cake pg.73 • Orange Mistral pg.74-75 • Pistache pg.76 • Tropic pg.77

03:00 pm Decoration of all the Entremets & Pastries 05:00 pm Final Presentation of the two days’ Creations Product Presentation 06:00 pm End of the Workshop

4

Felchlin®

Switzerland

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Phone 0041 41 819 65 75, Fax 0041 41 819 65 70

S:\WORD\SLSMARKT\SEMINAR TRADESHOW\FELCHLIN\2005\Felchlin Seminar Recipes 2005\Xocolatl drink.doc

Xocolatl

Grand Cru Chocolate Drink Xocolatl “original” 1000 g / 35 oz Milk 200g / 7 oz Maracaibo 65%

Xocolatl “Coffee” 1000g/ 35 oz Milk 200g/ 7 oz Maracaibo 65% 100g/ 3.5 oz Espresso-Coffee

Xocolatl “Earl Grey“ 1000g / 35 oz Milk 200g / 7 oz Maracaibo 65% 3g / 0.1oz Earl Grey Tea

5

Tempering Chocolate: The main reason we need to temper chocolate is so that it retains the smooth beautiful gloss, and crisp” snap” feel, and creamy texture that we are so accustomed to. Once we heat couverture above 120º F, the cocoa butter becomes totally melted. In this form, the cocoa butter fat crystals have the properties of setting upon cooling into eighter stable or unstable crystal shapes. For couverture to maintain the fine gloss and “snap” we spoke of, it needs stable crystals to form.This is done by gradual reduction in temperature and steady agitation. This treatment induces the formations of the stable (Beta) crystals. By doing this, not only will the stable (“Beta”) crystals begin to develop forming a homogeneous mixture of fat, cocoa mass and sugar, but also the liquid mixture will develop homogeneous temperature as well. Further cooling promotes the formation of even more stable crystals until the couverture eventually sets completely. Seeding or Vaccination Method: Finely grated or chopped vaccination is added to the warm melted liquid couverture, which is around 100ºF .The vaccination has stable crystals, which act as seeds to help the formation of the stable Beta crystals. This can also be done by adding a solid block of couverture instead of finely grated pieces. The whole mass is then cooled to the best working temperature and maintained. Be sure to keep the vaccination well covered after use. Since there is more surface area exposed with the chocolate being chipped fine; it tends to b more moisture sensitive .Excessive moisture could adversely affect the crystallization process. Table Method: Approximately 2/3 of the melted couverture ( 120º F ) is poured on a marble table and spread back and forth with a spatula and scraper until it begins to set, Beta crystals begin to form , beginning the crystallization process. This resulting mass is then added back to the other 1/3 melted couverture and is gently stirred so as to seed the warm couverture with the stable Beta crystals. The whole is then gradually brought down to the best working temperature. Tempering Machine: The couverture is heated in a tempering machine until it reaches about 120º F. It is then brought down around 90º F to begin the formation of the Beta crystals. Different couverture have different ideal working temperature. Best Working temperatures: Dark Couverture 86º-90º F (32º C) Milk Couverture 87º-89º F (31º C) White Couverture 85º-88º F (30º C) The above temperature ranges are ranges. Each chocolate manufacturer has their specific recommended best working temperatures for the couverture they produce. Other factors Affecting Couverture: The temperature of the work place as well as the temperature of the items to be coated play an important role when trying to ensure that the correctly tempered chocolate retains is smooth glossy appearance when set. When coating or dipping items in couverture it is important that crystallization takes place within a specific time. To achieve this is necessary to maintain a difference between room temperature and couverture temperature. Ideally, this temperature difference is about 18º- 20º F (10º C). Also the centers or interiors of the item to be coated should be the same temperature of the room. If the centers are too warm,

6

this may prevent or delay proper crystallization of the couverture. On the other hand, centers that are too cold cause the couverture to be “shocked”, and the result is a rather dull unattractive finish.

7

8

Felchlin® Exclusive Recipe

Showpieces for Ameneties Showpieces for Ameneties, Basic individual pieces, for each occasion (Christmas, Mother’s Day, Valentine’s Day, Easter etc). We are creating together the special Decoration for these Events.

9

10


Earl Grey

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland Phone 0041 41 819 65 75, Fax 0041 41 819 65 80

e-mail: [email protected] / Webpage: www.felchlin.com

CS49E Accra Lait 42% Milk Couverture, classic CS70E Gastro 58% Rondo Dark Couverture, classic CS11E Granulated Cocoa Butter, Couverture Ingredients: 200 g / 7.0 oz milk 20 g / 0.7 oz earl grey tea leaves 100 g / 3.5 oz heavy cream 35% 30 g / 1.0 oz invert sugar ⅓ pc. vanilla stick 50 g / 1.7 oz Accra Lait 42% Milk Couverture 180 g / 6.3 oz Gastro 58% Rondo Dark Couverture 50 g / 1.7 oz butter

Preparation: Boil milk and earl grey tea leaves. Let it soak for 5 min. Sieve .Total liquid 140g. Boil tea milk, heavy cream, invert sugar and vanilla. Add all the liquid to the chopped Accra Lait 42% Milk Couverture Classic and Gastro 58% Rondo Dark Couverture classic. Homogenize the ganache by using the hand blender. Add the soft butter under the ganache. Setting: Spray Praline molds with dark red colored Cocoa Butter. Mold out with Gastro Rondo.Pipe the ganache by using a pastry bag into the molded praline mold. Let it set by room temperature 20° C / 68° F for about 24 hours. Seal with Gastro Rondo, place in refrigerator. Demold.

11


Giandujana



DC86E Maracaibo Gianduja dark, with Macadamia nuts DC56E Almonosa F, almond filling firm CS59E Maracaibo Clasificado 65% Rondo Ingredients: 300 g / 10.5 oz Maracaibo Gianduja dark, with Macadamia nuts 100 g / 3.5 oz Almonosa F, almond filling

Preparation: Warm up lightly Maracaibo Gianduja dark and Almonosa F, whip up together. Setting: Pipe with a nozzle nr. 12 bars on a silpat. Let it set and cut in individual pieces. Mix crushed Macadamia nuts in tempered Maracaibo Clasificado 65% Grand Cru Couverture. Decoration: Dip the bars in tempered Maracaibo 65 % Clasificado Couverture and let it set.

12


Lactalina



CL76E Lacta 38%, sugar free Milk Couverture FA01E Nussa F Ingredients: Chrunchy Base: 150 g / 5.2 oz Cornflakes 350 g / 12.2 oz Lacta 38 %, sugar free Milk Couverture Ganache Filling: 180 g / 6.3 oz heavy cream 35% 80 g / 2.8 oz Nussa F 750 g /26.2 oz Lacta 38% sugar free Milk Couverture

Preparation: Chrunchy Base: Mix tempered Lacta 38% sugar free milk Couverture with cornflakes. Ganache Filling: Warm up heavy cream and Nussa F up 30° C /86 °F, mix with Lacta 38% Diabetic milk Couverture, tempered to 30° C / 86° F. Setting: Chrunchy Base: Spread out in a frame 26 x 35 cm / 10.24 x 13.8 inches. Ganache Filling: Fill up in the prepared chrunchy frame and let it set. Cut in squares. Dip the Pralines in tempered Lacta 38% sugar free Milk Couverture. Decoration: Bevor setting, place a plastic structured sheet on the praline and let it set for 10 min. in the refrigerator. Remove.

13


Champagne Caramel

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland

Phone 0041 41 819 65 75, Fax 0041 41 819 65 80 e-mail: [email protected] / Webpage: www.felchlin.com

CS87E Arriba 72% 72 h Rondo CS36E Maracaibo Criolait 38%, Rondo CL59E Maracaibo Clasificado 65% Rondo TM30E Cara-Molla, caramel cream HD51E Truffle hollow forms dark, 26mm HA01E Cocoa powder 22-24% Ingredients: Champagne Caramel filling: 600 g / 21.0 oz Cara-Molla, caramel cream 150 g / 5.2 oz champagne 5 g / 0.1 oz fleur de sel ( sea salt ) 210 g / 7.3 oz Maracaibo Criolait 38 % 150 g / 5.2 oz champagne Sage Ganache: 30 g / 1.0 oz butter 12 g / 0.3 oz sage 450 g / 15.7 oz heavy cream 35% 50 g / 1.7 oz invert sugar 300 g / 10.5 oz Arriba 72 % 72 h 50 g / 1.7 oz butter Sage Sugar: 150 g / 5.2 oz glucose 20 g / 0.7 oz butter 220 g / 7.7 oz fondant 3 leaves crushed sage

Preparation: Champagne Caramel filling: Warm up CaraMolla caramel cream. Add champagne and fleur de sel. Add to the tempered Grand Cru Maracaibo Criolait 38%. Mix well. Homogenize by using a hand blender and add at the same time the other part of the Champagne. Sage Ganache: Warm butter, cook the sage lightly. Add the boiled heavy cream and invert sugar. Reboil again, let it infuse for about 10 minutes, strain. Add the liquid mixture to the melted Arriba 72% 72h Rondo. Homogenize by using a hand blender and add the soft butter. Cool down. Sage Sugar: Cook glucose, butter and fondant to 128 ° C / 298° F. Add the crushed sage leaves, spread out on a silpat and cool down. Break in pieces and crush in powder by using a mixer. Place small discs on a silpat and bake at 180° C / 356° F for 3-4 minutes. Setting: Pipe 1/ 3 of the champagne filling into the truffle hollow shells by using a filling plate. Pipe the Sage Ganache and let it set for 24 hours. Seal the hollow shells by using a filling plate and over tempered Maracaibo Clasificado 65% Grand Cru Couverture. Decoration: Dust lightly with cocoa powder and place cristalized sage sugar drops.

14


Lemon Palettes



TM87E Limone, lemon cream CS59E Maracaibo Clasificado 65% Rondo Grand Cru Couverture RA50E Lemon Peel Ingredients: 260 g / 9.1 oz heavy cream 35 % 50 g / 1.7 oz granulated sugar 10 g / 0.3 oz Lemon Peel 80 g / 2.8 oz Limone lemon cream 440 g /15.5 oz Maracaibo Clasificado 65 % Grand Cru Couverture 90 g / 3.1 oz butter 90 g / 3.1 oz glucose

Preparation: Boil heavy cream, sugar and lime zest. Add to the melted Maracaibo 65% Grand Cru Couverture and mix well. Boil lime juice and add to the mixture. Add glucose and cool the ganache down to 30° C / 86° F. Then add the soft butter and mix well. Setting: Spread the ganache into a frame of 26 x 35 cm / 10.24 x 13.8 inches and let it set for about 24 hours by room temperature. Cut in squares and dip the lime palettes in Maracaibo 65 % Grand Cru Couverture. Decoration: Use transfer sheets or structured decoration sheets.

15


Macadamia Surprise



CS59E Maracaibo Clasificado 65% RondoDC86E Maracaibo Gianduja dark with Macadamia nuts FA01E Nussa F CS36E Maracaibo Criolait 38% Rondo Ingredients: 500 g / 17.5 oz Maracaibo Gianduja with Macadamia nuts 200 g / 7.0 oz Nussa F 350 g / 12.2 oz Maracaibo Clasificado 65% Grand Cru Couverture

Preparation: Warm up Maracaibo Gianduja dark with Macadamia nuts and Nussa F to 30º C / 86º F. Mix with tempered Maracaibo 65% Clasificado Grand Cru Couverture. Setting: Spread the Ganache in a frame 26 x 35 cm / 10.24 x 13.8 inches and let it set by room temperature. Cut in squares by using a praline guitar. Decoration: Place a roasted macadamia nut on the Macadamia surprise and dip in tempered Maracaibo Criolait 38% Grand Cru Couverture.

16


Mint Delight



HD52E Truffle hollow forms white 26mm CS84E Edelweiss 33 % Rondo, surfine CS11E Granulated cocoa butter, Couverture Ingredients: 120 g / 4.2 oz heavy cream 35 % 30 g / 1.0 oz invert sugar 5 g / 0.1 oz fresh mint leaves 200 g / 7.0 oz Edelweiss 33%, white Couverture, surfine 25 g / 0.8 oz butter 5 g / 0.1 oz peppermint liquer

Preparation: Boil heavy cream and invert sugar. Add the mint leaves and let it soak for 10 minutes, strain and mix with Edelweiss 33% Couverture. Add butter. Cool the Ganache down to 30° C / 86° F. Add the peppermint liquer. Setting: Fill the ganache into hollow forms, using a filling plate. Let it set in the refrigerator and seal using untempered Edelweiss 33% white Couverture. Use again the filling plate. Decoration: Spray the truffles with colored cocoa butter, yellow, green and red. Place some gold dust on top.

17


Orange flavored Rosemary



CS36E Maracaibo Criolait 38% Rondo CS59E Maracaibo Clasificado 65% RondoRA50E Orange Peel RA51E Lemon Peeel HA01E Cocoa powder 22- 24% Ingredients: Spiced Orange Essence: 300 g / 10.5 oz honey 200 g /. 7.0 oz orange juice 10 g / 0.3 oz Orange Peel 2pc / lemon juice 10 g / 0.3 oz Lemon Peel 7 g / 0.2 oz cinamon sticks 2 pc. star anis 1 pc. vanilla stick 2 pc. cloves 10 g / 0.3 oz Grand Marnier 10 g / 0.3 oz Kirsch water Ganache: 30 g / 1.0 oz butter 8 g / 0.2 oz fresh rosemary 100 g / 3.5 oz heavy cream 35% 25 g / 0.8 oz invert sugar 50 g / 1.7 oz granulated sugar 5tr. orange essence 350 g /12.2 oz Maracaibo Criolait 38% Grand Cru Couverture 80 g / 2.8 oz butter

Preparation: Spiced Orange Essence: Boil all ingredients except the two liquers. Reduce the liquid, by cooking slowly on the stove to 800 g / 28 oz. Add the Grand Marnier and the Kirsch water. Ganache: Dust rosemary in butter, add heavy cream and invert sugar, soak it for 10 minutes. Add the orange essence and re-boil it again. Add slowly the Ganache and the spiced orange essence under the Maracaibo Criolait 38% Grand Cru Couverture. Homogenize by using a hand blender. Add the soft butter under the ganache. Setting: Fill up the Ganache into a frame 26 x 35 cm / 10.24 x13.8 inches. Let it set by room temperature for about 24 hours. After setting, cover the bottom with tempered Maracaibo Criolait 38 % Grand Cru Couverture. Cut squares 2x 2 cm / 0.8 x 0.8 inches by using a praline guitar. Dip in Maracaibo Criolait 38% Grand Cru Couverture. Spray tempered Maracaibo Clasificado 65% Couverture by using the spray gun and dust immediataly with cocoa powder. Decoration: Gold leaves

18


Orange flavored Rosemary



19


Spiced Mango with Macadamia and Ginger



DC86E Maracaibo Gianduja dark with Macadamia nuts CS58E Maracaibo Creole 49 % Rondo CS59E Maracaibo Clasificado 65% Rondo HA01E Cocoa Powder 22-24 % Ingredients: Spiced Mango Gelée: 500 g / 17.5 oz mango purée 8 g / 0.2 oz Szechuan pepper (Asian store) 170 g / 5.9 oz granulated sugar 4 g / 0.1 g pectin 170 g / 5.9 oz granulated sugar 5 g / 0.1 oz citric acid Ganache: 230 g / 8 .0 oz heavy cream 35% 40 g / 1.4 oz invert sugar 30 g / 1.0 oz ginger 250 g / 8 0 oz Maracaibo Creole 49% Grand Cru Couverture 100 g / 3.5 oz Maracaibo Gianduja dark with Macadamia nuts 50 g / 1.7 oz butter

Preparation: Spiced Mango Gelée: Boil mango purrée, szechuan pepper and sugar. Mix sugar and the pectin together, add to the boiled purée and stir with a whisk until 120°C 248° F, sieve and add to the cidric acid. Ganache: Boil heavy cream, invert sugar and sliced ginger. Let infuse for about 30 minutes. Strain and add to the Maracaibo Gianduja dark with Macadamia nuts and Maracaibo Creole 49% Grand Cru Couverture. Homogenize by using a hand blender. Fold the soft butter slowly and gently under the ganache. Cool down the ganache until 30° C / 86 ° F. Setting: Sprinkle Cocoa Powder in the praline molds, mold out with tempered Maracaibo 65 % Grand Cru Couverture. Fill up mango gelée up to 1/3 by using a piping bag. Fill up the spiced ginger ganache and let them cristalize 24 hours by room temperature 15° C / 59° F. Seal with Maracaibo Clasificado 65% Grand Cru Couverture. Place in refrigerator. Demold.

20


Spiced Mango with Macadamia and Ginger



21


Supremo



CL77E Supremo 62 % Dark sugar free Couverture HA01E Cocoa Powder 22- 24 % Ingredients: Truffle Ganache: 300 g / 10.5 oz heavy cream 35% 500 g / 17.5 oz Supremo 62 % Dark sugar free Couverture

Preparation: Warm heavy cream up to 30° C / 86 ° F and mix with the tempered Supremo 62% Dark sugar free Couverture. Homogenize the ganache by using the hand blender. Setting: For the bottom, place a cover rubber stencil for Ballini (round) on silicon paper. Spray with Supremo 62 % Dark sugar free Couverture and remove the stencil immediately. Pipe small pyramids on the Couverture circles by using a disposable piping bag and a No. 10 pastry tube. Push the edges with two fingers together, let it set. Decoration: Dip the truffles in Supremo 62% Dark sugar free Couverture tempered to 31° C / 87° F, and roll the truffles in Cocoa Powder.

22

23


Empress



KK44E California almond paste 1:1 TM73E Mousse au chocolate white DC75E Fraganosa F strawberry filling firm CS73E Accra 62% Dark Couverture, classicHA01E Cocoa Powder 22- 24% CS84E Edelweiss 33% Rondo, surfine

Ingredients: Chocolate almond Sponge: 210 g / 7.3 oz California almond paste 1:1 80 g / 2.8 oz powder sugar 150 g / 5.2 oz egg white 70 g / 2.4 oz eggs 80 g / 2.8 oz granulated sugar 60 g / 2.1 oz white flour 60 g / 2.1 oz Cocoa Powder 60 g / 2.1 oz butter Accra pâte a bombe: 70 g / 2.4 oz granulated sugar 30 g / 1.0 oz water 60 g / 2.1 oz eggs 60 g / 2.1 oz egg yolk 3 g / 0.1 oz gelatine leaves 180 g / 6.3 oz Accra 62 % Dark Couverture classic 300 g / 10.5 oz whipped cream 35 % Strawberry Mousse: 160 g / 5.6 oz milk 6 g / 0.2 oz gelatine leaves 250 g / 8.7 oz Fraganosa F, strawberry filling 250 g / 8.7 oz whipped cream 35 % Green tea Mousse: 340 g / 11.9 oz Mousse au chocolat white 250 g / 8.7 oz milk 10 g / 0.3 oz green tea 250 g / 8.7 oz whipped cream 35 %

Preparation: Chocolate almond Sponge: Mix California almond paste and powder sugar well together, add slowly eggs in the mixture. Whip egg white and granulated sugar to meringue. Fold in the almond mixture. Incorporate sieved flour, cocoa powder and melted butter. Fill up in frame 60 x 8 cm / 24 x 3.5 inches and bake 210° C / 442° F. Accra pâte a bombe: Boil sugar and water up to 120° C / 248° F. Whip eggs and egg yolk well. Add the cooked sugar into the egg mixture. Add the disolved gelatine and the melted Accra 62 % Couverture. Let the pâte a bombe cool down and fold the whipped cream. Strawberry Mousse: Boil milk. Add to the Fraganosa F stawberry filling firm. Add the dissolved gelatine leaves and cool the mixture down. Before setting, incorporate the whipped cream under the mousse Green tea Mousse Boil milk with the green tea powder. Let it set for 10 min. Sieve and recook again add to the mousse au chocolate white and fold the whipped cream under the mixture. Setting: Place the chocolate almond sponge in a frame, add half way up the Accra pâte a bombe and let it set. Then add the strawberry mousse, let it set again then the green tea mousse. Use a décor comb. Decoration: White couverture decoration lemon zest.

24


Empress



25


Chocolate Mousse in Glasses



TM77E Maracaibo Chocolate Mousse 60%CA02E Cream de Bahia

Ingredients: Maracaibo Chocolate Mousse: 375 g / 13.1 oz Maracaibo Chocolate Mousse 60%375 g / 13.1 oz milk 375 g / 13.1 oz whipped cream 35% Yogurt Cream: 200 g / 7.0 oz yogurt 30 g / 1.0 oz powder sugar 4 g / 0.1 oz gelatine leaves 50 g / 1.7 oz whipped cream 35% Strawberry Sauce: 130 g / 4.5 oz strawberry purée 10 g / 0.3 oz powder sugar 2 g / 0.7 oz gelatine leaf Tuille: 110 g / 3.8 oz granulated sugar 60 g / 2.1 oz orange juice 30 g / 1.0 oz flour 60 g / 2.1 oz almond powder 60 g / 2.1 oz unsalted liquid butter 20 g / 0.7 oz Cream de Bahia

Preparation: Maracaibo chocolate Mousse: Boil milk, add to the Maracaibo Chocolate Mousse 60%, fold immediataly the whipped cream under the mixture. Yogurt Cream: Mix yoghurt, powder sugar well. Add disolved gelatine and fold in the whipped cream. Strawberry Sauce: Warm up strawberry purée and powder sugar. Add dissolved gelatine and mix well. Tuille: Mix all ingredients together. Spread out on a silpat and bake at 200° C / 392° F about 5 minutes. Setting: Pipe the Yogurt by using a pastry bag, let it set in the refrigerator. Mold with strawberry sauce, then pipe the Maracaibo chocolate Mousse. Decoration: Tuille, fresh berries and lemon zest.

26


Chocolate Mousse in Glasses



27


Lemon Strawberry Seduction



CS84E Edelweiss 33% Rondo, surfine TM87E Limone, lemon cream KK44E California almond paste 1:1 Ingredients: Biscuit Joconde: 750 g / 26.4 oz California almond paste 500 g / 17.6 oz eggs 75 g / 2.6 oz butter 100 g / 3.5 oz flour 325 g / 11.4 oz egg white 50 g / 1.7 oz sugar Cigarette mixture: 100 g / 3.5 oz soft butter 100 g / 3.5 oz powder sugar 100 g / 3.5 oz egg white 100 g / 3.5 oz flour Strawberry Gelée: 220 g / 7.7 oz frozen strawberry purée 40 g / 1.4 oz granulated sugar 20 g / 0.7 oz lemon juice 8 g / 0.2 oz gelatine leaves Chocolate Lemon Mousse: 90 g / 3.1 oz heavy cream 35 % 5 g / 0.1 oz gelatine leaves 100 g / 3.5 oz Edelweiss 33% white couverture, surfine 100 g / 3.5 oz Limone, lemon cream 250 g / 8.7 oz whipped cream 35%

Preparation: Bisquit Joconde: Mix California almond paste1:1 and butter well. Add eggs and flour, mix well. Whip egg white and sugar to a meringue and fold under the almond paste. Cigarette mixture: Mix all ingredients together. Add some red food color. Use a stencil and spread the mixture on a silpat and freeze. Add the Biscuit Joconde mixture and bake at 220° C / 428° F for 15 minutes. Strawberry Gelée: Boil stawberry purée, granulated sugar and lemon juice. Add the soaked gelatine and mix well. Fill in flexipan molds and freeze. Chocolate Lemon Mousse Boil heavy cream. Add to the Edelweiss 33% Couverture surfine and mix well. Add dissolved gelatine leaves, Limone cream and mix well. Cool down and fold the whipped cream under the mixture. Setting: Cut the Joconde biscuit and lay them out in pastry molds. Place a daquoise on the bottom. Fill the chocolate lemon Mousse half way up. Place the frozen strawberry gelée in the middle and fill up to the top with chocolate lemon mousse. Freeze. Decoration: Unmold and glaze with a cold glaze, decorate with oven dried lemon sticks.

28


Lemon Strawberry Seduction



29


Orange



TM88E Arancia, orange cream CS58E Maracaibo Creole 49% Rondo CS11E Granulated Cocoa Butter CA24E Maracaibo Cocoa Nibs caramelized Ingredients: Daquoise: Almond Dacquoise: 190 g / 6.7 oz egg white 40 g / 1.4 oz sugar 300 g /10.5 oz TPT (1:1sugar/almond powder) 35 g / 1.2 oz Maracaibo Cocoa Nibs caramelized Orange Cream: 160 g / 5.6 oz milk 5 g / 0.2 oz gelatine leaves 180 g / 6.3 oz Arancia, orange cream 100 g / 3.5 oz Mascarpone cream 50 g / 1.7 oz powder sugar 200 g / 7.0 oz whipped cream 35% Ganache: 250 g / 8.8 oz Maracaibo Creole 49% Grand Cru 125 g / 4.4 oz heavy cream 35% Orange Gelée: 200 g / 7.0 oz orange juice 1 pc. vanilla stick 130 g / 4.5 oz sugar 1 pc. cinnamon 20 g / 0.7 oz Grand Marnier

Preparation: Daquoise: Line a baking tray about 60 x 40 cm / 15 x 23 inches with non-stickable baking parchment. To make the sponge, whisk the egg white and the sugar to a meringue. Use a large metal spoon and fold in the TPT and the Maracaibo Cocoa Nibs caramelized. Pour the mass into the prepared baking tray and bake in the oven at 200° C / 392° F for 4 min. Then reduce the temperature to 160° C / 320°F and bake until golden brown. Ganache: Boil heavy cream. Add Maracaibo Creole 49% Grand Cru, pipe in semi-spherical Flexipan molds and freeze. Orange Cream: Warm up milk. Mix Mascarpone and Arancia orange cream. Add slowly the warm milk, the soaked gelatine and powder sugar. Fold carefully the whipped cream under the Arancia mixture. Orange Gelée: Boil all ingredients except the Grand Marnier. Cook to a reduction and add the Grand Marnier. Let it cool. Setting: Fill up in oval Savarin molds, place a dacquoise on top and freeze. Demold the Ganache and spray with red colored cocoa butter. Pipe the orange gelée into the demolded pastry. Decoration: Place the ganache on the side and decorate with chocolate and gold leaves.

30


Orange



31


Caramel Gianduja



DC86E Maracaibo Gianduja dark w. Macadamia nuts TM30E Cara- Molla, caramel cream KK44E California almond paste 1:1 CS73E Accra 62% classic Rondo Couverture CS11E Granulated Cocoa Butter HA01E Cocoa Powder 22- 24 % Ingredients: Chocolate Sponge Cake: 350 g / 12.3 oz California almond paste 1:1 150 g / 5.3 oz soft butter 100 g / 3.5 oz granulated sugar 150 g / 5.3 oz eggs 50 g / 1.7 oz milk 130 g / 4.6 oz flour 20 g / 0.7 oz Cocoa Powder 5 g / 0.2 oz baking powder Maracaibao Gianduja Mousse: 230 g / 7.1 oz granulated sugar 80 g / 0.2 oz water 350 g / 12.2 oz egg 12 g / .5 oz gelatine leaves 450 g / 15.7 oz Gianduja dark with Macadamia nuts 130 g / 4.5 oz butter 500 g / 17.5 oz whipped cream 35 % Caramel cream: 360 g / 10.7 oz Cara-Molla caramel cream 8 g / 0.2 oz gelatine leaves 500 g / 17.5 oz whipped cream 35%

Preparation: Chocolate Sponge Cake: Mix California almond paste, butter and granulated sugar. Slowly add eggs and milk. Fold in flour, baking powder and Cocoa Powder. Fill into a frame and bake at 180° C / 356° F for approx. 30 minutes. Maracaibao Gianduja Mousse: Cook water and sugar to 120° C / 248° F. Beat the eggs foamy. Slowly add the cooked sugar to the eggs. Add dissolved gelatine, soft butter and the melted Maracaibo Gianduja dark with Macadamia nuts. Slowly fold the whipped cream under the Mousse. Caramel cream: Add dissolved gelatine to the warm Cara-Molla . Slowly fold under the whipped cream. Setting: Lay out a chocolate sponge in pastry molds. Fill Maracaibo Gianduja Mousse up to the middle of the ring. Fill in caramel cream and put a second chocolate sponge on top. Fill the remaining Maracaibo Gianduja Mousse spread level. Put the pastry in the freezer for about 2 hours, spray Cocoa Butter / Couverture 1:1 by using the chocolate spray gun. Decoration: Decorate with chocolate sticks and sugar.

32


Caramel Gianduja



33


Praline Dream



CS49E Accra Lait 42% Milk Couverture, classic DC46E Praline paste 1:1, hazelnut paste DC57E Cappuccino F, filling firm CS11E Granulated Cocoa Butter Ingredients: Coffee Sponge Cake: 600 g / 21.0 oz eggs 400 g / 14.0 oz granulated sugar 10 g / 0.3 oz strong coffee 400 g / 14.0 oz white flour 120 g / 4.2 oz melted butter Cappuccino Crème brûlée: 60 g / 2.1 oz egg yolk 50 g / 1.7 oz granulated sugar 250 g / 8.7 oz heavy cream 35% 100 g / 3.5 oz Cappuccinio F 2 g / 0.1 oz leaves gelatine Coffee Cream: 250 g / 8.7 oz heavy cream 35% 5 g / 0.1 oz Espresso strong coffee 50 g / 1.7 oz granulated sugar 2½ g / 0.1 oz leaves gelatine 80 g / 2.8 oz Accra Lait 42% Milk Couverture classic 80 g / 2.8 oz Praline paste 1:1 300 g / 10.5 oz whipped cream 35%

Preparation: Coffee Sponge Cake: Warm up lightly eggs and sugar. Add melted coffee into it and incorporate the flour and the melted butter. Bake at 200° C / 392° F. Cappuccino Crème brûlée: Whip egg yolk and sugar well. Boil heavy cream. Add the whipped egg yolk mixture to the boiled cream and recook up to 86° C / 218° F. Add the soaked gelatine leaves and the Cappuccino F filling into the warm mixture. Fill up in small flexipan molds and freeze for a few hours. Demold. Coffee Cream: Boil heavy cream, Espresso coffee and sugar. Add to the Praline paste 1:1 hazelnut paste and Accra Lait 42 % Milk Couverture classic. Mix well and add the soaked gelatine leaves under the mixture. Cool down. Fold the whipped cream ( soft peak ) under the mixture. Setting: Place the coffee sponge cake in a pastry mold. Fill the pastry mold have way up with coffee cream. Place a frozen cappuccio crème brûlée in the center and fill up with the second part of coffee cream up to the top and freeze. Decoration: Spray the top of the frozen pastry with 50 % Accra Lait 42% Milk Couverture classic and 50 % Cocoa Butter by using the chocolate spray gun. Demold and decorate with macaroons, chocolate sticks and gold leaves.

34


Praline Dream



35


Bûche Étincelle



TM77E Maracaibo Chocolate Mousse 60% CS59E Maracaibo Clasificado 65% Rondo CS11E Granulated Cocoa butter Ingredients: Chocolate Sponge: 750 g / 26.2 oz egg yolk 650 g / 22.7 oz sugar 400 g / 10.5 oz cake flour 150 g / 5.2 oz cocoa powder 250 g / 8.7 oz butter 750 g / 26.2 oz egg white 300 g / 10.5 oz sugar Maracaibo Grand Cru Mousse: 375 g / 13 oz Maracaibo Chocolate Mousse 375 g / 13 oz milk 750 g / 26.2 oz whipped cream 35% Spiced Earl Grey Panna Cotta: 375 g / 13.2 oz heavy cream 35% 40 g / 1.1 oz granulated sugar 4 g / 0.1 oz gelatine 2 g / 0.7.oz earl grey 1 cinamon stick 2 pc. cloves 2 pc. star anis Apricot Compote: 500 g / 17.5 oz water 500 g / 17.5 oz granulated sugar 2 pc. vanilla stick 250 g / 8.7 oz dry apricots

Preparation: Chocolate Sponge: Whip egg yolk and sugar well. Fold sieved cocoa powder and flour into the egg yolk mixture. Add melted butter under the mixture. Whip egg white and sugar to a meringue and fold carefully under the first mixture. Bake at 200°C / 392°F. Maracaibo Grand Cru Mousse: Boil milk and add to the Maracaibo Chocolate Mousse 60% granulate. Mix well until dissolved. Finally incorporate the whipped cream. Spiced Earl Grey Panna Cotta: Boil heavy cream, granulated sugar and earl grey tea, cloves, cinnamon stick and star anis. Let it infuse for 15 min. Strain and warm up again. Add the dissolved gelatine and mix well. Fill up in mold and freeze. Apricot Compote: Boil sugar, water and vanilla stick. Add the dry apricots and cook until they get soft. Setting: Place a plastic structured mat into a Bûche or Terrine log. Add Maracaibo Grand Cru Chocolate Mousse into the log. Place the frozen Panna into the Bûche mold. Place a strip of chocolate sponge on top. Arrange the apricot compote. Fill up with the rest of Grand Cru Chocolate Mousse. Place the second chocolate sponge on top and freeze the Bûche log. Demold and spray 50 % Maracaibo 65% Clasificado and Cocoa butter at a ratio 50:50. Decoration: Decorate the Bûche with chocolate sticks and pulled sugar.

36


Bûche Étincelle



37

38


Sara



DC53E Pistachiosa F pistachio filling CP84E Gianduja M milk with almonds CS59E Maracaibo Clasificado 65% RondoCS11E Granulated Cocoa Butter CS36E Maracaibo Criolait 38% Rondo The recipe is calculated for a Sheetpan of 45 x 65 cm / 18 x 26 inches cut in individual sizes. Ingredients: Pistachio Sponge: 280 g/ 9.8 oz eggs 208 g/ 7.3 oz sugar 208 g/ 7.3 oz pistachio powder 140 g/ 4.9 oz white flour 180 g/ 6.3 oz egg white 40 g/ 1.4 oz melted butter 50 g/ 1.7 oz Pistachiosa F, pistachio filling Milk Gianduja Mousse: 320 g / 11.2 oz milk 10 g / 0.5 oz gelatine 500 g / 17.5 oz Gianduja M milk with almonds 700 g / 24.5 oz whipped cream 35% Vanille Bavaroise: 1000 g / 35.0 oz heavy cream 35% 160 g / 5.6 oz granulated sugar 240 g / 8.4 oz egg yolk 14 g / 0.5 oz gelatine 6 pc. vanilla stick Pistache Mousse: 320 g / 11.2 oz milk 10 g / 0.3 oz gelatine leaves 500 g / 17.5 oz Pistachiosa F, pistachio filling 700 g / 24.5 oz whipped cream 35%

Preparation: Pistachio Sponge: Mix eggs and sugar well, fold white flour and pistachio powder under the mixture. Whip egg white and sugar to a meringue, fold under the egg mixture. Add melted Pistachiosa F and finally the warm butter. Spread the sponge mixture very thin on a silicon pad and bake. Bake at 220°C–230°C / 428–446°F for about 30 minutes. Milk Gianduja Mousse: Boil milk, add the Gianduja M milk with almonds, mix well. Add the dissolved gelatine leaves. Cool down until 30°C/86°F. Incorporate whipped cream. Vanille Bavaroise: Boil heavy cream and vanilla sticks. Whip egg yolk with granulated sugar well. Add the boiled cream to egg yolk mixture and cook up to 86° C / 218° F. Strain and add Bavaroise to Milk Gianduja Mousse.Pistache Mousse: Boil milk, add Pistachiosa F pistachio filling and mix well. Add the dissolved gelatine leaves. Cool down to 30° C / 86 °F. Fold in the whipped cream. Setting: Place a structure mat on the sheetpan of 45 x 65 cm / 18 x 26 inches. Place a frame around. Add Milk Gianduja Mousse on the structured mat. Let it set in refrigerator. Add vanilla Bavaroise and let it set in refrigerator. Finally add Pistache Mousse, cover with a pistachio sponge cake and freeze. Spray the top with 50:50 Maracaibo Criolait 38% Grand Cru Couverture and Cocoa Butter . Decoration: Cut in sizes and decorate with Couverture, fresh pistachiosa and dry vanilla stick.

39


Sara



40

Felchlin® Exclusive Recipe

41


Madagascar



CS88E Madagascar 64%, 72 hours Rondo KK43E California almond paste 1:1 TM99E ChocoBrillant Ingredients: Chocolate Sponge: 750 g / 26.2 oz egg yolk 650 g / 22.7 oz sugar 400 g / 10.5 oz cake flour 150 g / 5.2 oz cocoa powder 250 g / 8.7 oz butter 750 g / 26.2 oz egg white 300 g / 10.5 oz granulated sugar Crème Madagascar: 500 g / 17.5 oz milk 120 g / 4.2 oz egg yolks 100 g / 3.5 oz granulated sugar 2 g / 0.7 oz rosewater 450 g / 15.7 oz Madagascar 64%, 72h Grand Cru Couverture 6 g / 0.2 oz gelatine 500 g / 17.5 oz heavy cream 35% Mousse Madagascar: 200 g / 7.0 oz granulated sugar 300 g / 10.5 oz egg yolk 300 g / 10.5 oz heavy cream liquid 35% 650 g / 22.7 oz Madagascar 64%, 72h, Grand Cru Couverture 1300 g / 45.5 oz whipped cream 35%

Preparation: Chocolate Sponge: Whip egg yolk and granulated sugar well. Fold sieved cocoa powder and flour into the egg yolk mixture. Add melted butter under the mixture. Whip egg white and sugar to a meringue and fold carefully under the first mixture. Bake at 200°C / 392°F. Crème Madagascar: Boil milk, mix with the whipped egg yolks and sugar to crème anglaise, add the disolved gelatine and mix well. Add the Madagascar 64%, 72 hours, Rondo, Grand Cru Couverture and gently stir, until everything gets dissolved. Carefully add the rosewater and whipped cream under the chocolate crème. Mousse Madagascar: Whip sugar and egg yolks well. Add boiled heavy cream and reboil up to 86° C / 218° F. Add Madagascar 64%, 72 hours, Grand Cru Couverture and mix well. Fold in carefully the whipped cream. Setting: Lay out a chocolate sponge in a frame or sheetpan 38cm x 58 cm / 15 x 23 inches. Add the first layer of Crème Madagascar, let it set. Then add the Mousse Madagascar on top. Spread level and freeze. Demold and cut triangle sizes of 20 x 20 cm / 8 x 8 inches. Decoration: Warm up ChocoBrillant to 40° C / 105°F and glaze the entremets triangle. Place a colored transfer on top and decorate with gold leaves and macaroons on the side.

42


Madagascar



43


Epicea



KK44E California almond paste 1:1 DC03E Pralinosa F hazelnut filling firm CA02E Cream de Bahia , cocoa paste Ingredients: Biscuit Joconde: 750 g / 26.2 oz California almond paste 1:1 100 g / 3.5 oz white flour 500 g / 17.5 oz eggs 75 g / 2.5 oz butter 320 g / 11.2 oz egg white 50 g / 1.7 oz granulated sugar Hazelnut Cinnamon Mousse: Crème Anglaise 250 g / 8.7 oz milk 250 g / 8.7 oz heavy cream 35 % 3 pc. cinnamon sticks 50 g / 1.7 oz granulated sugar 100 g / 3.5 oz egg yolks 9 g / 0.3 oz gelatine 100 g / 3.5 oz Pralinosa F 300 g / 10.5 oz whipped cream 35 % Apricot Compote: 200 g / 7.0 oz apricot compote 100 g / 3.5 oz granulated sugar 10 g / 0.3 oz lemon juice cinnamon 1 pc. vanilla stick 50 g / 1.7 oz butter 50 g / 1.7 oz apricot liquer

Preparation: Bisquit Joconde: Mix California almond paste and butter well. Add eggs and flour, mix well. Whip egg white and sugar to a meringue and fold under the almond paste. Spread the mixture on a silpat and bake at 220° C / 428° F for 15 minutes. After baking and cooling down the Bisquit Joconde, cut triangles of 25 – 30 cm / 10 – 15 inches, brush the surface with a cold glaze , then add a few drops of Cream de Bahia and marble the Joconde. Hazelnut Mousse: Boil milk, heavy cream and cinnamon sticks. Mix egg yolk and sugar well. Add the boiled milk and heavy cream to the egg mixture and recook to a crème Anglaise to 86° C / 218° F. Strain. Add the dissolved gelatine and Pralinosa F, cool down and before setting incorporate the whipped cream. Apricot Compote: Caramelize sugar with the lemon juice. Add the apricot compote, vanilla sticks, cinnamon and butter. Cook for a short time. Add the liquer and let it soak for a while. Strain cool down. Setting: Lay out the Bisquit Joconde triangel on the side in a dôme mold, fill half way with the Hazelnut Cinnamon Mousse. Add the apricot compote, place a disque of the jaconde on top. Fill up the other half of the Hazelnut Cinnamon mousse and close up with an other Joconde sponge. Decoration: Decorate with a soaked apricot, cinnamon, vanilla stick and a chocolate logo.

44


Epicea



45


Elegance



CS85E Ambra 36% Rondo. Surfine Couverture CS84E Edelweiss 33 % Rondo, surfine Couverture HA20E Qroquantine, flaky wafers CS70E Gastro 58%Rondo, classic FE56E Gianduja W white,with almonds CA24E Maracaibo Cocoa Nibs, caramelizedDC46E Praline paste 1:1, hazelnut paste Ingredients: Dacquoise Sponge: 250 g / 8.8 oz egg white 70 g / 2.4 oz granulated sugar 400 g / 14.0 oz TPT 200 g / 7.0 oz hazelnut flour 200 g / 7.0 oz powder sugar 200 g / 7.0 oz roasted crushed hazelnuts Crispy hazelnut: 180 g / 6.3 oz Praline paste 1:1, hazelnut paste 100 g / 3.5 oz Ambra 36% surfine Couverture 100 g / 3.5 oz Edelweiss 33% surfine Couverture 230 g / 8.0 oz Qroquantine flaky wafers Chocolate Fondant: 200 g / 7.0 oz heavy cream 35% 450 g / 15.2 oz Gastro Rondo Couverture classic 140 g / 4.9 oz egg yolks 150 g / 5.2 oz powder sugar 120 g / 4.2 oz soft butter White Gianduja Mousse: 160 g / 5.6 oz milk 6 g / 0.2 oz gelatine 250 g / 8.7 oz Gianduja W white, with almonds 300 g / 10.5 oz whipped cream 35% 20 g / 0.7 oz Grand Cru Maracaibo Qroquant

Preparation: Dacquoise Sponge: Whip egg white and granulated sugar to a meringue. Fold TPT flour and roasted crushed hazelnuts under the meringue. Place theDacquoise mixture into a frame 36 cm x 26 cm / 14 x 10 inches and bake at 200° C / 392° F. Cut the Dacquoise out and let it cool down. Crispy hazelnut: Warm up Praline paste, add tempered Ambra 36% surfine Milk Couverture and Edelweiss 33% surfine White Couverture and mix well. Fold Qroquantine flaky wafers under the mixture. Spread the crispy hazelnut mixture ¼ inches thick onto a flat baking sheet lined with silpat or parchment. Chill to set. Cut in pieces of 4x 12 cm / 1.5 x 4.5 inches. Chocolate Fondant: Boil heavy cream. Add Gastro 58% Dark classic Couverture and mix well. Whip egg yolks and powder sugar well. Carefully add the warm ganache into the egg yolk mixture. Add the soft butter and mix well. White Gianduja Mousse: Boil milk, add the Gianduja white and the soaked gelatine leaves. Mix well, cool down 30° C / 86° F. Incorporate the whipped cream and the Maracaibo Cocoa Nibs caramelized. Setting: Place a structure mat on the bottom of a cake mold. Fill half way up with Chocolate fondant. Add a layer of crispy hazelnut on top. Fill up white Gianduja Mousse. Place a Dacquoise sponge on top. Freeze. Decoration: Demold and spray the frozen cake with 50:50 Cocoa Butter and Gastro Rondo 58 % Dark Couverture by using a spray gun. Place some caramelized hazelnuts and pistachios.

46


Elegance



47


Chocolate Feuilletine



UE03E Vanilla cream powder ( hot) CS59E Maracaibo Clasificado 65% RondoTM30E Cara Molla dairy caramel cream Ingredients: Pastry Cream: 500 g / 17.6 oz milk 60 g / 2.1 oz Vanilla cream powder 100 g / 3.5 oz granulated sugar Vanilla Cream: 500 g / 17.5 oz pastry cream 300 g / 10.5 oz whipped cream 35 % 6 g / 0.2 oz gelatine Caramel Mousse 180 g / 6.3 oz Cara Molla 4 g / 0.1 oz gelatine 250 g / 8.7 oz whipped cream 35 %

Preparation: Pastry Cream: Mix the Vanilla cream powder with one part of cold milk. Boil the second half of milk with sugar. Add the Vanilla cream mix into the boiled milk. Stir to a pastry cream. Let it cool down. Vanilla Cream: Whip pastry cream well, add the dissolved gelatine and stir. Fold the whipped cream under the pastry cream. Caramel Mousse: Warm up Cara Molla, add the dissolved gelatine leaves, mix well. Fold the whipped cream under. Puff Pastry: Roll out Puff Pastry 2.5 mm / 0.1 inches, bake at 200° C / 392° F. Sprinkle with granulated sugar and caramelize. Cut the puff pastry in squares of 7 x 25 cm / 3 x 10 inches. Couverture leave: Spread out on a plastic sheet a thin layer of tempered Maracaibo Clasificado 65% Grand Cru Couverture. Before setting, cut squares the same size as the puff pastry. Setting: Pipe by using a pastry bag dots of vanilla cream on the first layer of caramelized puff pastry. Place the second puff pastry on top, pipe the Caramel Mousse on the puff pastry. Place the Maracaibo Clasificado 65% Grand Cru Couverture. Decoration: Sprinkle with powder sugar, and decorate with caramelized hazelnuts and Couverture decoration.

48


Chocolate Feuilletine



49


Carre



HA01E Cocoa Powder 22-24% CS87E Arriba 72% 72 hours, Grand Cru

Ingredients: Chocolate Sponge: 750 g / 26.2 oz egg yolk 650 g / 22.7 oz sugar 400 g / 10.5 oz cake flour 150 g / 5.2 oz cocoa powder 250 g / 8.7 oz butter 750 g / 26.2 oz egg white 300 g / 10.5 oz granulated sugar Ganache Filling: 500 g / 17.5 oz Arriba 72 % 72 hours, Grand Cru Couverture 300 g / 10.5 oz heavy cream 35% 500 g / 17.5 oz whipped cream 35%

Preparation: Chocolate Sponge: Whip egg yolk and sugar well. Fold sieved cocoa powder and flour into the egg yolk mixture. Add melted butter under the mixture. Whip egg white and sugar to a meringue and fold carefully under the first mixture. Fill up in frames. Bake at 200°C / 392°F. Ganache Filling: Boil heavy cream, add to the Arriba 72 % 72 hours Grand Cru Couverture and mix well by using a homogenizer. Cool down to 30° / 86° F. Fold the whipped cream under. Setting: Cut the chocolate sponge in three layers. Place the first sponge in a cake mold and fill with the first layer of ganache filling. Place the second chocolate sponge , fill up with the second ganache layer. Place the third chocolate sponge on it. By using a spatula spread the remaining ganache filling on top and smooth out the sides. Freeze and spray with 50% Cocoa Butter and Arriba 72% 72 hours Grand Cru Couverture. Decoration: Sprinkle the top with Cocoa powder. Place round chocolate discs on the side. Decorate with a colored transfer sheet.

50


Carre



51

52


Warm Lemon Cheese Cake with Sorbet



TM87E Limone, Lemon Cream KK44E California almond paste 1:1

Ingredients: Lemon Cake: 170 g / 5.9 oz California almond paste 1:1 180 g / 6.3 oz whole eggs 100 g / 3.5 oz Philadelphia cream cheese 100 g / 3.5 oz Limone, lemon cream Cream cheese Sorbet: 250 g / 8.5 oz cream cheese 130 g / 4.5 oz yoghurt 130 g / 4.5 oz sour cream 130 g / 4.5 oz water 130 g / 4.5 oz granulated sugar 10 g / 0.3 oz iceream stabilizer 50 g / 1.7 oz glucose 1 pc fresh lemon zest Allmond Tuille: 110 g / 3.8 oz sugar 60 g / 2.1 oz orange juice 30 g / 1.0 oz white flour 60 g / 2.1 oz almond powder 60 g / 2.1 oz warm butter 1 orange zest

Preparation: Lemoncake: Whisk California almond paste 1 :1 well. Fold the soft Philadelphia cream cheese and Limone under the almond mixture. Whip the whole eggs until foamy. Incorporate the eggs under the mixture. Cream Cheese Sorbet: Bring water, sugar and stabilizer to a quick boil. Combine all other ingredients in order by using a whisk. Freeze in Sorbet machine. Almond Tuille: Mix all ingredients well. By using a stencil, spread out on a Silpat and bake at 190° C / 374 F. Setting: Pour the mixture into flexipan molds and bake in the oven 180 ° C / 356 ° F. Decoration: Arrange all the components on a plate, including a spoon whipped cream decorated with dried chili leaves. Lemon cheese cake needs to be served warm.

53


Warm Lemon Cheese Cake with Sorbet



54


Cappuccino coffee



CS49E Accra Lait 42% Milk Couverture, classic CS73E Accra 62% Rondo, Dark Couverture classic DC46E Praline paste 1:1 DC57E Cappuccino filling firm TM99E ChocoBrillant, dark chocolate glaze CS84E Edelweiss 33% Rondo, white Couverture, surfine CS11E Granulated Cocoa Butter Ingredients: Coffee Sponge Cake: 600 g / 21.0 oz eggs 400 g / 14.0 oz granulated sugar 10 g / 0.3 oz strong coffee 400 g / 14.0 oz white flour 120 g / 4.2 oz melted butter Cappuccino Crème brûlée: 60 g / 2.1 oz egg yolk 50 g / 1.7 oz granulated sugar 250 g / 8.7 oz heavy cream 35% 100 g / 3.5 oz Cappuccinio F 2 g / 0.1 oz gelatine leaf Coffee Cream: 250 g / 8.7 oz heavy cream 35% 5 g / 0.1 oz Espresso strong coffee 50 g / 1.7 oz granulated sugar 2½ g / 0.1 oz leaves gelatine 80 g / 2.8 oz Accra Lait 42% Milk Couverture 80 g / 2.8 oz Praline paste 1:1 300 g / 10.5 oz whipped cream 35% Chocolate Sorbet: 400 g / 14.0 oz water 40 g / 1.4 oz granulated sugar 30 g / 1.0 oz glucose 6 g / 0.2 oz gelatine 150 g / 5.2 oz Accra 62% Dark Couverture classic

Preparation: Coffee Sponge Cake Warm up lightly eggs and sugar. Add melted coffee into it and incorporate the flour and the melted butter. Bake at 200° C / 392° F. Cappuccino Crème brûlée Whip egg yolks and sugar well. Boil heavy cream. Add whipped egg yolk mixture to boiled cream and recook up to 86°C / 218°F. Add soaked gelatine leaves and the Cappuccino filling into the warm mixture. Fill up in small flexipan molds and freeze a few hours. Demold. Coffee Cream: Boil heavy cream, Espresso coffee and sugar. Add to the Praline paste and Accra Lait 42% Milk Couverture classic. Mix well and add the soaked gelatine leaves under the mixture. Cool down. Fold the whipped cream (soft peak) under the mixture. Chocolate Sorbet: Boil water, granulated sugar and glucose. Add Accra 62% Rondo, Couverture, mix well until dissolved. Add the soaked gelatine. Freeze in ice cream machine. Pipe in a mold and freeze. Demold. Setting: Place the coffee sponge cake in a pastry mold. Fill the pastry mold have way up with coffee cream. Place a frozen cappuccino crème brûlée in the center, fill up with the second part of coffee cream to the top and freeze. Decoration: Spray the top of the frozen pastry with Accra Lait 42 % Milk Couverture Classic by using the chocolate spray gun. Demold. Place the Cappuccino Coffee Cake on a plate, decorate with ChocoBrillant and gold leaf. Place the chocolate sorbet under a squirl of white Couverture Decoration.

55


Cappuccino coffee



56


Trio of Pear Chocolate wrapped in Phyllo



CS73E Accra 62% Rondo, Dark Couverture classic TM30E Cara Molla dairy caramel cream HA01E Cocoa Powder 22-24%

Ingredients: Chocolate Sponge: 750 g / 26.2 oz egg yolk 650 g / 22.7 oz sugar 400 g / 10.5 oz cake flour 150 g / 5.2 oz cocoa powder 250 g / 8.7 oz butter 750 g / 26.2 oz egg white 300 g / 10.5 oz sugar Pear Compote: 250 g / 8.7 oz half pear soaked in sirup 25 g / 0.8 oz butter 1 pc. Vanilla bean 25 g / 0.8 oz Williams pear Liqueur 50 g / 1.7 oz granulated sugar Chocolate pâte à bombe: 120 g / 4.2 oz sugar 40 g / 1.4 oz water 180 g / 6.3 oz eggs 5 g / 0.1 oz gelatine leaves 230 g / 8.0 oz Accra 62% Dark classic 65g / 2.2 oz butter 25 g / 0.8 oz Williams pear Liqueur 250 g / 8.8 oz whipped cream 35 % Spiced Yogurt Szechuan Sorbet : 500 g / 17.5oz plain yogurt 250 g / 8.7 oz water 200 g / 7.0 oz granulated sugar 100 g / 3.5 oz glucose 15 g / 0.4 oz sorbet ice cream stabilizer 10 g / 0.3 oz szechuan pepper

Preparation: Chocolate Sponge: Whip egg yolk and sugar well. Fold sieved cocoa powder and flour into the egg yolk mixture. Add melted butter under the mixture. Whip egg white and sugar to a meringue and fold carefully under the first mixture. Bake at 200°C / 392°F. Pear Compote: Caramelize sugar, add the butter and Vanilla beans and pear compote. Add pear Williams liquor and flambé the pears. Let it cool down. Chocolate pâte à bombe: Cook water und sugar to 120°C/248°F. Whip eggs well. Add cooked sugar to the eggs. Add dissolved gelatine, Accra 62% Dark Couverture classic and the butter, both melted at 30° C / 86° F. Fold the Williams pear liqueur under the Chocolate pâte à bombe. Finally fold in the whipped cream. Pipe chocolate pâte à bombe in a flexipan mold, add pear compote and fill up with chocolate pâte à bombe and freeze. Spiced Yogurt Szechuan Sorbet: Boil water, granulated sugar, glucose and cream stabilizer. Cool down, add yogurt and szechuan pepper. Setting: Demold chocolate pâte à bombe and wrap in cut buttered phillo doughs, sprinkle with powder sugar and caramelize in a prepared oven 250° C / 514° F. Serve warm. Decoration: Brush one side of the plate with Cara Molla, place the warm phyllo dough and the yoghurt sorbet. Decorate with a dry vanilla pot and chocolate almond tuille.

57


Trio of Pear Chocolate wrapped in Phyllo



58


Saffron Orange Crème brûlée and poached Rhubarb Compote



TM88E Arancia, orange cream RA51E Orange Peel CA24E Maracaibo Cocoa Nibs caramelized Ingredients: Safran Orange Crème brûlée: 500 g / 17.5 oz heavy cream 35% 100 g / 3.5 oz granulated sugar 150 g / 5.2 oz egg yolk 6 g / 0.2 oz gelatine 20 g / 0.7 oz Arancia, orange cream 5 g / 0.1 oz saffron Poched rhubarb compote: 250 g / 8.7 oz fresh rhubarb 80 g / 2.8 oz red wine 50 g / 1.7 oz granulated sugar 20 g / 0.7 oz fresh orange juice 20 g / o.7 oz water

1 vanilla pod 10 g / 0.3 oz Orange Peel Cream cheese Sorbet: 250 g / 8.5 oz cream cheese 130 g / 4.5 oz yoghurt 130 g / 4.5 oz sour cream 130 g / 4.5 oz water 130 g / 4.5 oz granulated sugar 10 g / 0.3 oz ice cream stabilizer 50 g / 1.7 oz glucose 1 pc fresh lemon zest Maracaibo Cocoa Nibs Tuilles: 110 g / 3.8 oz sugar 60 g / 2.1 oz orange juice 30 g / 1.0 oz white flour 60 g / 2.1 oz almond powder 60 g / 2.1 oz warm butter 20 g / 0.7 oz Maracaibo Cocoa Nibs caramelized

Preparation: Safran Créme brûlée: Boil heavy cream and saffron, add to the mixed egg yolk and granulated sugar. Reheat again up to 86° C / 218° F. Add the dissolved gelatine leaves and the Arancia orange cream. Poched Rhubarb Compote: Combine all the ingredients in a hotel pan. Cover with aluminum foil. Place in preheated oven at 200 ° C / 400 ° F and poach for about 40- 50 min until the rhubarb are soft and tender. Cream Cheese Sorbet: Bring water, sugar and stabilizer to a quick boil. Combine all other ingredients in order by using a whisk. Freeze in Sorbet machine. Cocoa Nibs Tuilles: Spread out the Cocoa Nibs Tuilles on a Silpat by using a stencil. Bake at 190° C / 374° F and cut pieces. Decoration: Place the saffron crème brûlée on the plate. Decorate with the Maracaibo Cocoa nibs tuille. Place poached warm rhubarb compote and cream cheese sorbet with the Maracaibo cocoa nibs tuille.

59


Saffron Orange Crème brûlée and poached Rhubarb Compote



60


Praline Croustillant



DC46E Praline paste 1:1, hazelnut paste UE15E Bourbon Royal Vanilla Sauce RA50E Lemon peel Ingredients: Dacquoise Sponge: 320 g / 11.2 oz egg white 250 g / 8.8 oz sugar 60 g / 2.1 oz flour 120 g / 4.2 oz powder sugar 120 g / 4.2 oz almond powder 120 g / 4.2 oz crushed walnuts Praline Cream: 300 g / 10.5 oz Bourbon Royal Sauce 150 g / 5.2 oz Praline paste 1:1 6 g / 0.2 oz gelatine 200 g / 7.0 oz whipped cream 35% Lemon Cream: 250 g / 8.0 oz sugar 200 g / 7.0 oz butter 130 g / 4.5 oz lemon juice 10 g / 0.3 oz Lemon Peel 300 g / 10.5 oz eggs 4 g / 0.1 oz gelatine

Preparation: Dacquoise: Whip egg white and sugar to meringue. Fold all other ingredients carefully under the meringue. Spread on a Silpat sheet and bake at 200 º C/ 392º F. Praline Cream: Warm up Bourbon Royal Vanilla Sauce and Praline paste. Add disolved gelatine and mix well. Incorporate whipped cream. Lemon Cream: Boil lemon juice, sugar and Lemon Peel. Add to the eggs and reheat again up to 86°C / 218°F. Add the dissolved melted gelatine under the mixture. Finally fold in the soft butter as well. Cool down in the refrigerator. Setting: Place a Dacquiose sponge on the bottom of a pastry mold. Fill up with praline cream and freeze. Demold and pipe rosettes on top by using a pastry tulpe rosette on top. Decoration: Caramelize philo dough. Break pieces and stick them on the lemon cream. Decorate with Chocolate and Bourbon Royal Vanilla Sauce on the side.

61


Praline Croustillant



62


Green Tea Mousse



CS73E Accra 62 %, Dark Rondo classic TM73E Mousse au chocolat white CA24E Maracaibo Cocoa Nibs, caramelized CA02E Cream de Bahia

Ingredients: Hazelnut Dacquoise: 250 g / 8.8 oz egg white 70 g / 2.4 oz granulated sugar 400 g / 14.0 oz TPT 200 g / 7.0 oz hazelnut flour 200 g / 7.0 oz powder sugar 200 g / 7.0 oz roasted crushed hazelnuts Ganache: 100 g / 3.5 oz milk 200 g / 7.0 oz Accra 62 % Dark Couverture Green Tea Mousse: 200 g / 7.0 oz Mousse au chocolat white 130 g / 4.5 oz milk 50 g / 1.7 oz japanese green tea powder 200 g / 7.0 oz whipped cream Strawberry Gelée: 22o g / 7.7 oz frozen strawberry purée 40 g / 1.4 oz granulated sugar 20 g / 0.7 oz lemon juice 8 g / 0.2 oz gelatine leaves Chocolate Tuille: 110 g / 3.8 oz granulated sugar 60 g / 2.1 oz orange juice 30 g / 1.0 oz flour 60 g / 2.1 oz almond powder 60 g / 2.1 oz warm butter 1 orange zest 4 g / 0.1 oz Cream de Bahia

Preparation: Hazelnut Dacquoise: Whip egg white and granulated sugar to a meringue. Fold TPT flour and roasted crushed hazelnuts under the meringue. Place the Dacquoise mixture into a frame 36 cm x 26 cm / 14 x 10 inches and bake at 200° C / 392° F. Cut the Dacquoise out and let it cool down. Ganache: Boil milk, add melted Accra 62 % Couverture, let it set. Green Tea Mousse: Boil milk with the japanese green tea. Dissolve for about 15 minutes, reboil and strain, add to the mousse powder and fold the whipped cream under the mixture. Strawberry Gelée: Boil strawberry purée, granulated sugar and lemon juice. Add the soaked, dissolved gelatine leaves and mix well. Fill up in in small pastry molds. Chocolate Tuille: Mix all ingredients well. Add Cream de Bahia into the mixture. By using a stencil, spread out on a Silpat and bake at 190° C / 374°F. Place the warm tuille over a round pastry mold and bring it to a round shape. Setting: Green tea Mousse: Fill up the Green Tea Mousse in a round pastry mold. Place the smaller strawberry gelée in the middle of the mousse. Freeze and remove it from the mold. Decoration: Cut two stripes Dacquiose Sponge into stripes 4 x 2 cm / 1.5 x 0.7 inces, and pipe the ganache on it. Let it set. Place round shaped chocolate tuille on the Dacquoise Ganache. Slowly add the green tea mousse in the tuille (see picture),and decorate with gold leaves, chocolate, small sugar ribbons. Sprinkle Maracaibo Cocoa Nibs caramelized.

63


Green Tea Mousse



64


Composition of Coconut Gianduja and spiced Mango with Pineapple



FE93E Cocos Gianduja, w / shredded coconut

Ingredients: Dacquoise Sponge: 320 g / 11.2 oz egg white 250 g / 8.8 oz sugar 60 g / 2.1 oz flour 120 g / 4.2 oz powder sugar 120 g / 4.2 oz almond powder 120 g / 4.2 oz crushed walnuts Coconut Gianduja: 240 g / 8.4 oz milk 9 g / 0.3 oz gelatine 375 g / 13.2 oz Cocos Gianduja 60 g / 2.1 oz Rum 375 g / 13.2 oz whipped cream 35 % Sorbet Tropic: 500 g / 17.5 oz water 250 g / 8.7 oz granulated sugar 500 g / 17.5 oz Mango purée 10 g / 0.3 oz lemon juice Spiced Mango and Pineapple: 100 g / 3.5 oz water 100 g / 3.5 oz granulated sugar 1 pc. cinnamon stick 1 pc Vanilla stick Ginger cloves 200 g / 7.0 oz fresh pineapple sticks 200 g / 7.0 oz fresh mango sticks 20 g / 0.7 oz fine chopped mint leaves Mint sugar: 200 g / 7.0 oz Isomalt sugar 20 g / 0.7 oz chopped mint

Preparation: Dacquoise: Whip egg white and sugar to meringue. Fold all other ingredients carefully under the meringue. Spread on a Silpat sheet and bake at 200 º C / 392º F. Coconut Gianduja: Boil milk. Add Cocos-Gianduja and the dissolved gelatine leaves and mix well. Let the mixture cool down. Add the Rum and fold the whipped cream under. Sorbet Tropic: Boil water and granulated sugar, add the mango purée and lemon juice. Cool down and freeze in the ice cream machine. Spiced Mango and Pineapple: Boil water, granulated sugar, cinnamon, vanilla, ginger and cloves to a syrup. Add fresh mango and pineapple sticks and cook them lightly to a compote. Let it cool down and add chopped mint leaves into the syrup. Mint sugar: Mix isomalt and chopped mint leaves together. Spread on a silpat and bake at 180° C / 356 °F. Setting: Cut the Dacquoise in individual sizes. Pipe the Coconut Gianduja by using a nozzle. Arrange three Dacquoise with Coconut Gianduja on the plate. Place the spiced mango and pineapple on the plate. Scoop out the Sorbet and place on a small dish. Decoration: Decorate the plate with a dry pineapple and vanilla stick. Break some mint sugar in pieces and arrange it as well on the plate.

65


Composition of Coconut Gianduja and spiced Mango with Pineapple



66


Chocolate Marquise



CS85E Ambra 36% Rondo. surfine CS84E Edelweiss 33 % Rondo, surfine HA20E Qroquantine, flaky wafers CS70E Gastro 58%Rondo, classic DC46E Praline paste 1:1 Ingredients: Daquoise Sponge: 250 g / 8.8 oz egg white 70 g / 2.4 oz granulated sugar 400 g / 14.0 oz TPT 200 g / 7 oz hazelnut flour 200 g / 7 oz powder sugar 200 g / 7.0 oz roasted crushed hazelnuts Crispy hazelnut: 180 g / 6.3 oz Praline paste 1:1 100 g / 3.5 oz Ambra 36% Milk Couverture surfine 100 g / 3.5 oz Edelweiss 33% White Couverture surfine 230 g / 8.0 oz Qroquantine flaky wafers Chocolate Fondant: 200 g / 7.0 oz heavy cream 35% 450 g / 15.2 oz Gastro Rondo 58%Couverture classic 140 g / 4.9 oz egg yolk 150 g / 5.2 oz powder sugar 120 g / 4.2 oz soft butter Pear Compote: 200 g / 7.0 oz water 100 g / 3.5 oz granulated sugar 1 vanilla pod

Preparation: Dacquoise Sponge: Whip egg white and granulated sugar to a meringue. Fold TPT flour and roasted crushed hazelnuts under the meringue.Place the Dacquoise mixture into a frame 36 cm x 26 cm/ 14 x 10 inches and bake at 200°C / 392°F. Cut the Dacquoise out and let it cool down. Crispy hazelnut: Warm up Praline paste, add tempered Ambra 36% Milk Couverture and Edelweiss 33 % White Couverture and mix well. Fold Qroquantine flaky wafers under the mixture. Spread the crispy hazelnut mixture ¼ inches thick onto a flat baking sheet lined with silpat or parchment. Chill to set. Cut in pieces of 4 x 12 cm / 1.5 x 4.5 inches. Chocolate Fondant: Boil heavy cream. Add Gastro Rondo 58% Dark Couverture classic and mix well. Whip egg yolk and powder sugar well. Carefully add the warm ganache into egg yolk mixture. Add the soft butter and mix well.Pear Compote: Boil water and sugar and vanilla pod to a syrup. Poach the pears until soft. Setting: Place the crispy base on a plate. Pipe chocolate fondant on it. Place the second crispy base layer, pipe other strip of chocolate fondant and cover with the third crispy layer. Cut a Dacquoise sponge and arrange pear compote on top of the Dacquoise. Place some whipped cream on the chocolate marquis by using a hot spoon. Decoration: Chocolate decoration, tuille, dried vanilla pod and dry chilly leaves.

67


Chocolate Marquise



68

69


Lemon Cheese Cake



KK44 E California almond paste 1:1 TM87 E Limone, lemon cream

Ingredients: 170 g / 5.9 oz California almond paste 1:1 180 g / 6.3 oz whole eggs 100 g / 3.5 oz philadelphia cream cheese 100 g / 3.5 oz Limone, lemon cream

Preparation: Whisk California almond paste 1 :1 well. Fold the soft philadelphia cream cheese and Limone lemon cream under the almond mixture. Whip the whole eggs until foamy. Incorporate the eggs under the mixture. Setting: Pour the mixture into flexipan molds and bake in the oven at 180 ° C / 356 ° F. Decoration: Decorate with dried oven lemon sticks.

70


Hazelnut Cranberry Delight



DC05 E Praline paste 1:1 HA01 E Cocoa powder 22 – 24 %

Ingredients: Cake mixture. 150 g / 5.2 oz butter 100 g / 3.5 oz powder sugar 20 g / 0.7 oz invertet sugar 60 g / 2.1 oz raw ground walnuts 100 g / 3.5 oz egg yolks 50 g / 1.7 oz cocoa powder 22- 24 % 200 g / 7.0 oz white flour Cranberry compote:

Preparation: Cake mixture: Whip butter and powder sugar well.Add trimoline and egg yolks, raw ground walnuts sieved cake flour and cocoa powder. Setting: Fill up in flexipan molds and place in the preheated oven 180° C / 356° F for 15 minutes. Cranbeery compote: Boil water, sugar with all the other ingredients. Add the Cranberry and boil for 5 minutes. Remove from the stove, cool down. Decoration: Place the cranberry compote into the savarin molds and decorate with dried chilly.

200 g / 7.0 oz water 100 g / 3.5 oz granulated sugar

3 pc. cloves 1 pc. cinamon stick 1 lemon squeezed 1 vanilla stick

71


Hazelnut Cranberry Delight



72


Chocolate Soufflé Cake



CS59 E Maracaibo Clasificado 65% TM99E ChocoBrillant, chocolate glaze

Ingredients: Cake mixture: 250 g / 8.7 oz butter 250 g / 8.7 oz Maracaibo 65% Clasificado Grand Cru Couverture 60 g / 2.1 oz egg yolks 75 g / 2.5 oz egg white 220 g / 7.7 oz granulated sugar 100 g / 3.5 oz cake flour

Preparation: Melt butter and Maracaibo 65% Clasificado Grand Cru Couverture together. Whisk egg yolks and the half part of granulated sugar well. Fold under the butter mixture. Whisk egg white with the second part of the sugar to soft peaks. Fold the egg white mixture under thechocolate mixture. Gradually fold in the sieved cake flour. Setting: Fill up in buttered and almond powdered flexipan molds. Place in the preheated oven at 180° / 356° F for about 20 minutes. Decoration: Decorate with ChocoBrillant and dry vanilla stick.

73


Orange Mistral



TM88E Arancia, orange cream CS70E Gastro 58 % Rondo, Dark Couverture classic CS49E Accra Lait 42 % Rondo, Milk Couverture classic Ingredients: Cake mixture: 100 g / 3.5 oz butter 125 g / 4.4 oz Arancia, orange cream 60 g / 2.1 oz honey 30 g / 1.0 oz almond powder 100 g / 3.5 oz invert sugar 120 g / 4.2 oz whole eggs 100 g / 3.5 oz cake flour 30 g / 1.0 oz orange cubes 50 g / 1.7 oz Grand Marnier Ganache: 150 g / 5.2 oz heavy cream 35 % 80 g / 2.8 oz Acra Lait 42 % Milk Couverture classic 50 g / 1.7 oz Gastro 58 % Rondo Dark Couverture classic 30 g / 1.0 oz butter 10 g / 0.3 oz glucose

Preparation: Soak orange cubes in Grand Marnier for about 30 minutes. Mix butter, honey and Arancia orange cream well. Add invert sugar, almond powder and sieved cake flour under the butter mixture. Fold slowly the soaked orange cubes with the Grand Marnier into the mixture. Ganache: Boil the heavy cream and glucose together. Pour it slowly over the chopped Couvertures. Cool down to 30° C / 86° F. Add the soft butter and homogenize by using a hand blender. Setting: Pipe the mixture in oval Savarin flexipan molds and bake in the preheated oven at 200 ° C / 392 ° F for about 25 minutes. Decoration: Fill up the Ganache in the oval Savarin molds. Let it set and decorate with gold leaves.

74


Orange Mistral



75


Pistache



KK44E California almond paste1:1 DC53E Pistachiosa F pistachio filling firm Ingredients: 100 g / 3.5 oz butter 100 g / 3.5 oz California almond paste 1:1 125 g / 4.4 oz eggs 50 g / 1.7 oz milk 100 g / 3.5 oz Pistachiosa F, pistachio filling firm 50 g / 1.7 oz inverted sugar 125 g / 4. 4 oz cake flour 5 g / 0.1 oz baking powder 50 g / 1.7 oz crushed pistachio 50 g / 1.7 oz Kirsch water

Preparation: Mix California almond paste, soft butter, and Pistachiosa well. Add slowly eggs, milk, invert sugar into the creamed butter mixture. Fold sieved cake flour, baking powder, crushed pistachios and kirsch water under the mixture. Setting: Pour the mixture in flexipan molds and bake in the preheated oven at 180° C / 356° F for about 35 –40 minutes. Decoration: Decorate with caramelized pistachios.

76


Tropic



FE93E Cocos Gianduja, with shredded coconut Ingredients: 150 g / 5.2 oz eggs 200 g / 7.0 oz granulated sugar 1 pc. vanilla pod 270 g / 9.4 oz yogurt 120 g / 2.2 oz Coconut Gianduja 50 g / 1.7 oz vegetable oil 170 g / 5.9 oz cake flour 7 g / 0.2 oz baking powder 50 g / 1.7 oz raisins 50 g / 1.7 oz white Rum

Preparation: Boil water, infuse raisins. Strain and add white Rum. Whip eggs, granulated sugar, vanilla pod well. Fold in yogurt, melted Cocos Gianduja with shredded coconut and vegetable oil! Fold cake flour and baking powder and the soaked Rum raisins. Setting: Bake in the preheated oven at 180 C / 356 ° F for 25 minutes. Decoration: Fresh tropical fruits and transfer sheet.

77

Documents

recipes, Felchlin Recipe Book 2005