Trendy Collection 2011-2012

Summary

Chefs presentation
For more than 23 years Gastronomic School Bellouet Conseil continues to support and promote high quality
materials an products through its courses given by highly qualified instructors.
It is for this reason we became Premium Gastronomy Ambassadors, the signature of famous quality brands:
Griottines, Cointreau, Remy Martin, Saint James, ...

The Black forest log

page 4

Exotic baba
page 6

Cointreau Saint Honor

page 8

Griottines Brioche
page 10

Iced Bombe Parfait

page 12

Paris Brest Cointreau

page 16

The Saint Sylvestre

page 14

Chocolates :
Alliance
Angel dust
page 18

I hope these few recipes will inspire you in this noble Art.
Gastronomiquement vtre.

Jean-Michel PERRUCHON, M.O.F. Pastry, Bellouet Conseil School, Paris, France

With origins from Brittany and being the son of a baker, I now teach my passion for bakery in a professional baking
school. I also travel to several countries in the world where I consult bakers and pastry chefs ; participate in
professional expositions or in professional schools, notably Bellouet Conseil School in Paris.
For two years now, I am responsable for the opening of French bakeries in Japan and I assure the training of their
future bakers in France.
Perfectionist at all levels of my work, it has been for some time that I use the products in the Premium
Gastronomie series. It is with great pleasure that I present to you several of my recipes made with a base of
Griottines and of Cointreau for the 2011-2012 Collection.

Ludovic RICHARD, M.O.F. Bakery, World Vice Champion of Bakery (by team),
European Champion of Baking (by team)

Eric PEREZ begun his career in Pastry at the age of 15 in Toulouse, France. In 1985 he worked for the French
Embassy in the United States of America and then for the Ritz Carlton Group. He taught in the International
School of Ewald Notter in 1996 and in 1998 he moved to China where he worked for the Portman Ritz Carlton. He
won the Bronze medal in the World Cup Pastry Competition in Lyon in 1999.
In 2001 he created his own pastry shop in Shanghai and coached the Chinese National Team in the World Pastry
Cup. He creates his own Pastry School in 2008 in Bangkok, the Macaron Pastry School with a mission to train
professionals to excel in the practice of pastry.
It is with the same excellence that Eric Perez has created these recipes for our book Tendance Collection
2011-2012.

Eric PEREZ, Macaron Pastry School, Bangkok, Thailand

THE RIGHT MEASURE IN PASTRY and PERFECTLY MATCHED FLAVOURS page 19

The Black forest log

p a s t r y
Recipe for approx. 30 persons (frame of 35 x 28 x 4.5cm high)
5 logs of 28 x 7cm for 6 persons

Chocolate biscuit
200 g
100 g
140 g
400 g
60 g
20 g
320 g
120 g

Original creation by
Jean-Michel PERRUCHON
M.O.F. Pastry
Bellouet Conseil School
Paris, France

softened butter
melted dark chocolate 70%
icing sugar
egg yolks
our
cocoa powder
egg whites
castor sugar

In a mixing bowl with a paddle attachment, beat

together the butter, melted dark 70% chocolate and
icing sugar; adding little by little the egg yolks until
the mixture is whitened.
Fold through half of the egg whites, whisked to a
meringue, the sifted our and cocoa powder and the
remaining meringue mixture.
Spread the mixture into a frame of 56 x 35 cm.
Cook in a ventilated oven at 180C for approx. 10
minutes.

Milk chocolate cream

200 g
400 g
400 g
70 g

milk
cream
milk couverture chocolate 36%
gelatine mass*

Boil together the milk and the cream then pour over
the chopped couverture milk chocolate. Mix together
and add the gelatine mass melted in the microwave.
Mix well together.
White mousse
500 g
120 g
140 g
100 g

cream
glucose
Griottines juice
gelatine mass*

Assembly
Using a frame of 35 x 28 x 4.5cm high.
Place in the bottom a sheet of biscuit and soak with
the Kirsch punch. Pour the milk chocolate cream and
sprinkle 300g of Griottines. Place a second biscuit
over the cream, equally soaked with the punch, and
nish with the white mousse. Place in a freezer.
Decoration and nishing
Decorate with chocolate shavings, a few Griottines
and gold leaf. Place chocolate decoration around the
edges.
* Gelatine mass recipe :
50g gelatine (200 bloom) powder mix with 300g cold
water = 350g mass

Whisk the cream. Heat the glucose and the

Griottines juice to 50C, adding the gelatine. Allow
to cool to 30C then incorporate the softly whipped
cream. Use immediately.
Kirsch of Fougerolles A.O.C. soaking syrup
200 g
100 g
30 g
30 g

30B stock syrup

water
Kirsch of Fougerolles A.O.C.
Griottines juice

Chocolate shavings
White
mousse

Chocolate
biscuit

Griottines
Milk
chocolate
cream

Exotic baba
p a s t r y
Recipe for 24 savarin molds

Dipping syrup
1 000 g
450 g
150 g
150 g

water
sugar
passion fruit juice
Saint James Rum 54% vol.

Bring to the boil then add the Saint James Rum. Store for the dipping of the babas.
Baba paste
500 g
20 g
10 g
30 g
100 g
300 g
160 g

our
sugar
salt
yeast
water
eggs
melted butter

In a mixing bowl and using a paddle attachment, mix

together the water, our, sugar, salt and eggs. Once
the paste is homogeneous, add the melted butter.
With the aid of a piping bag, pipe the mixture into
the silicone savarin molds.
Allow to rise and then cook in a ventilated oven for 25
to 30 minutes.

Original creation by
Jean-Michel PERRUCHON
M.O.F. Pastry
Bellouet Conseil School
Paris, France

Chantilly cream
1 000 g cream
80/100 g icing sugar
2 g vanilla powder
Mix the cream with the icing sugar and the vanilla powder.
Then whisk with a machine being careful to have the cream very cold for a better nal volume.

Assembly and decoration

Cook the savarins one day before the dipping. Heat the syrup to 50C and dip the savarins with care, slowly and
completely. The dipping is the most important part.
Drain the savarins then sprinkle them with Rum and glaze with a neutral glaze.
Decorate with a Chantilly cream rosette and some fresh fruits.

Cointreau Saint Honor

p a s t r y
Recipe for 2 Saint Honor of 6 persons

Salted butter caramel

400 g
100 g
500 g
200 g
10 g

castor sugar
glucose
cream
butter
sea salt

Make a caramel with the sugar and glucose then pour in the heated cream and the butter and to nish the salt.
Return to the heat for a few minutes to reach a temperature of 103-104C.
Brittany Sable with Orange zests
180 g
340 g
360 g
500 g
30 g
2

egg yolks
cassonade sugar
butter
our T55
baking powder
orange zests

Mix until white the yolks and the cassonade sugar.

Add the softened butter, the orange zests and nally
the sifted our and baking powder.
Store in a refrigerator (+ 4C) for several hours.
Roll out the paste to a thickness of 7mm and cut out
rectangles of 20cm x 11cm.
Bake in a fan forced oven at 170C for 25 to 30
minutes, then allow to cool on a grill.

Cointreau light cream

1 000 g pastry cream
500 g Chantilly cream
40 g Cointreau 60% vol.
Beat well together the pastry cream with the Cointreau then delicately add with a spatula the Chantilly cream.

Finishing
Spread a thin coat of caramel over each Brittany Sable.
Pipe onto the caramel, using a St Honore nozzle, the Cointreau light cream.
To nish: place on the dressed biscuit, 10 Cointreau light cream lled choux pus and salted caramel icecream.

Original creation by
Ludovic RICHARD
M.O.F. Bakery

Griottines Brioche
v i e n n o i s e r i e
Recipe for approximately 60 brioches

The Griottines brioche marries perfectly with an afternoon

coee or tea and there is no need to serve jams or preserves the fruit is already incorporated!
Eaten simply as they are, this brioche is a real delight!
The Griottines brioche is covered with an almond glaze before
baking to give a nal note of crunch.

Brioche

Original creation by
Ludovic RICHARD
M.O.F. Bakery

10

1 000 g
22 g
30 g
120 g
200 g
400 g
250 ml
500 g
20 g
25 g
300 g
100 g
100 g

Macaronade (almond glaze)

250 g ground almonds
210 g egg whites
80 g cassonade sugar

Method
Incorporate all ingredients together with the exception of the butter, the dried fruits and the avorings.
Mix at a low speed for 5 minutes, then at a medium speed until the paste begins to come of the sides of the bowl.
Then add at a low speed the butter, increasing the speed to a medium speed until the paste comes of the bowl
once more. Finally incorporate the dried fruits and the avorings. The paste should not exceed a temperature of
24 to 26C
Allow the paste to rise at room temperature for one hour or place in the refrigerator until the next day.

our T55
salt
fresh yeast
sugar
pre dough (levain)
whole eggs
milk
butter
liquid vanilla
La Cigogne Gastronomie Kirsch
Griottines
pistachios
whole almonds

Weigh out 50g balls or rounded batons of 180g.

Allow to rest for 10 to 20 minutes
Shape 50g balls into aluminium timbales of 6 cm diametre and height of 3.5 cm or 180g into an elongated shape
for molds of 12 x 8 x 4,5 cm.
Prove at an ambiante temperature (25C) for approximately 2 hours.
Finishing: spread the glaze over the brioche and dust 3 times with icing sugar.
Bake at 160/180C for approximately 25 to 30 minutes.

11

Iced Bombe Parfait

i c e
Recipe for 2 dmes of 18 cm in diametre
approximately 16 people

Iced parfait with Kirsch of Fougerolles A.O.C.

120 g
90 g
30 g
80 g
320 g
3
5g
150 g

whole milk
sugar
inverted sugar
yolks
whipping cream
vanilla beans
Kirsch of Fougerolles A.O.C. 45% vol.
Griottines

1. Bring the milk and vanilla to the boil and then

strain.
2. Mix the yolks and sugar. Add to the milk and then
poach everything to 85C and strain.
3. Remove from the heat and whisk at 3rd speed,
then reduce the speed until completely cooled.
4. Fold through the whipped cream into the anglaise
and add the Kirsch of Fougerolles A.O.C..
Original creation by
Eric PEREZ
Macaron Pastry School
Bangkok, Thailand

12

Black cherry sorbet

440 g
265 g
120 g
40 g
4,5 g

black cherry puree

water
castor sugar
glucose powder
stabilizer Super Neutrose

1. Bring the water to the boil.

2. Add the dry ingredients and bring to the boil once
more.
3. Pour over the black cherry puree.
4. Rest and mature for at least 3 hours before hand
blending the mixture into the puree and processing
through the ice cream machine.
Mango sorbet
725 g
255 g
123 g
85 g
3,5 g

mango puree
water
castor sugar
glucose powder
stabilizer Super Neutrose

1. Bring the water to the boil.

2. Add the dry ingredients and bring to the boil once
more.
3. Pour over the mango puree.
4. Rest and mature for at least 3 hours before hand
blending the mixture into the puree and processing
through the ice cream machine.

Dacquoise
Use a basic recipe.
Allow approx. 300g for 2 bases of 18cm diametre.
To assemble
In a half sphere stainless mold of 18cm apply the rst
coat of mango sorbet. Press into the sorbet the 16 cm
stainless steel half sphere and freeze.
Using the blow torch quickly heat the inside to
release the 16 cm mold.
Freeze for a few minutes and coat with the cherry
sorbet and press a 14 cm stainless steel mold and
freeze. Again, quickly heat up the stainless and
remove the mold.
Pour in the Kirsch of Fougerolles A.O.C. parfait while
adding the Griottines. Place a disc of pre cut
dacquoise over the top of the nished parfait and
freeze.
Un-mold the nished parfait and glaze with a neutral
glaze. Place around the parfait some macaroons to
decorate.
mango sorbet

black
cherry
sorbet

Parfait

Griottines

macaroons
dacquoise

13

The Saint Sylvestre

p a s t r y
Recipe for a frame of 60 x 40 x 4.5cm
Approx. 64 people : 8 entremets for 8 people

Pain de Genes
640 g eggs
690 g almond paste (50% almond content)
200 g warm melted butter
120 g our
4 g baking powder
1. Heat the almond paste in the microwave until soft.
2. Place into a mixing bowl and beat; adding the eggs
slowly until light and uy.
3. Fold in the sifted dry ingredients and add the hot butter.
4. Spread on Flexipan of 60 x 40 x 1cm and bake at 180C
for approx. 25 minutes.

Orange compote
15 g
20 g butter
2 oranges (approx. 600g) 50 g
25 g
10 g cornour
20 g Cointreau 60% vol. 25 g

Original creation by
Eric PEREZ
Macaron Pastry School
Bangkok, Thailand

14

brown sugar
sugar
water
glucose

1. Cook the oranges in water for about an hour until soft.

2. Allow to cool and slice.
3. In a pot, cook the oranges with the butter, sugar, brown
sugar and glucose.
4. At the end of the cooking add the cornour mixed with
Cointreau and water to thicken the compote.
5. Cool down and chop the compote.

White chocolate lemon cream

250 g milk
20 g
1 lemon zest
425 g
1 orange zest
500 g
15 g glucose
25 g

gelatin leaves
white chocolate
whipped cream
Cointreau 60% vol.

1. Soften the gelatin in cold water.

2. Bring to the boil the milk, add the glucose and the zests
and allow to infuse.
3. Strain and add the drained softened gelatin.
4. Pour over the chocolate and make a ganache.
5. Fold through the whipped cream.

Blood orange coulis

250 g blood orange puree
35 g sugar
5 g gelatin leaves
1. Softened the gelatin in cold water.
2. Heat of the puree and add the strained gelatin to
dissolve in the puree.
3. Add to the rest of the cold puree. Set aside for the assembly.

Orange Almond Dacquoise

320 g ground almonds
320 g icing sugar
65 g our
400 g egg whites
170 g sugar
2 orange zests
1. Sift the ground almonds, our and icing sugar together.
Add the orange zests.
2. Whisk the egg whites to form a meringue, adding the
sugar little by little then fold in the sifted dry ingredients.
3. Spread on Flexipan 60 x 40 x 1cm and bake at 180C
for approx. 15 minutes.

Blood Orange Mousse

750 g blood orange puree
40 g gelatin leaves
300 g Italian meringue
900 g whipped cream
30 g Cointreau 60% vol.
1. Soften the gelatin in cold water.
2. Heat of the puree and add the drained gelatin to
dissolve in the heated puree.
3. Add the rest of the cold puree.
4. Cool down and incorporate the meringue and whipped
cream.
5. Fold through the Cointreau.

Assembly
Place the frame on a paper sheet and tray of 60 x 40 x
4,5cm high.
Place the baked pain de gene into the frame, then, spread
a thin layer of orange compote.
Add a layer of white chocolate lemon cream and
distribute the strained Griottines into the cream. Cover
the Griottines with the remaining white chocolate lemon
cream. Place in the freezer to set.
Pour the blood orange coulis to cover the cream and place
once more in the freezer to set. Add a layer of blood
orange mousse then the sheet of orange almond
dacquoise. Finish with a last coat of blood orange
mousse. Set aside some left over mousse to smooth the
top after setting.

Decoration
Spray with cocoa butter and white chocolate tinted pink
with food coloring, add silver pearls, Griottines and
white chocolate curls.

15

Paris-Brest Cointreau
p a s t r y
Recipe for 2 Paris-Brest of 6 persons
or 8 individual pieces

Choux paste
250 g
250 g
220 g
15 g
10 g
280 g
500 g

water
milk
butter
salt
castor sugar
our
whole eggs

In a saucepan, bring to the boil the water, milk,

butter, salt and sugar. O the heat, add all at once
the sifted our. On the heat, cook out the paste until
it no longer sticks to the pan.
Using an electric mixer, gradually add the eggs. Fill a
piping bag and pipe in the shape of a ring of 16 cm in
diametre or 8 cm for individual pieces.
Pipe out as well some mini clairs (carolines).
Sprinkle over the egg washed ring, almond batons.
Bake at 190/200C for approximately 30 minutes in a
dry oven or 160C in a fan forced oven.

16

Cointreau light cream

Make a pastry cream with :
300 g milk
vanilla bean
65 g yolks
75 g castor sugar
28 g pastry cream powder
Then add 45 g of butter.
This recipe makes 500 g quantity.
Method for making the light cream :
500 g pastry cream
30 g Cointreau 60% vol.
5 g orange zest (1 piece)
14 g gelatine leaves
500 g Chantilly cream
Soak the gelatine in cold water for 15 minutes, then drain and melt.
Smooth out the pastry cream with the orange zestes and Cointreau.
Mix a small quantity of pastry cream with the warm melted gelatine then add the remaining pastry cream
respecting at all times a balance with the mixtures.
Gently fold through the rmly Chantilly cream with a spatula.
Slice the ring in half horizontally. Pipe the prepared cream using a star nozzle.
Space a few mini clairs (carolines) in the centre and then pipe a second series of roses.

17

Alliance
chocolate
Recipe for approx. 60 molded demi-sphere
chocolates of 10g each

Lime and Cointreau ganache

120 g lime juice
15 g glucose
250 g white chocolate
35 g butter
20 g Cointreau 60% vol.
Boil the lime juice and zest, then strain. Add the glucose. Melt
the white chocolate. Pour the lime juice and glucose onto the
white chocolate and create an emulsion. Add the softened
butter. Add the Cointreau. Pipe the ganache into the
prepared moulds (which have been sprayed lightly green with
cocoa butter and chocolate then brushed with gold powder;
and coated with the couverture chocolate). Allow to
crystallize overnight and seal with tempered chocolate.

Angel dust
chocolate
Recipe for 180 coated chocolates approx.10g each

Cocoa nib praline

200 g sugar
75 g water
200 g cocoa nibs
Original creation by
Eric PEREZ
Macaron Pastry School
Bangkok, Thailand

18

Cook the sugar and water to 115C and add the cocoa
nibs. Continue to cook to roast until caramelized. Allow to
cool then ground in food processor until it forms a paste.
Spread very thinly (between two sheets of sulferised
paper) on a plastic sheet 1 mm thick in a frame of 33 x
33cm. Allow to crystallize, place a 1cm frame over the top
and pour the ganache Remy Martin cognac on to the
praline.

Angel Dust Chocolates continued

Bring to the boil the cream and glucose. Melt

slightly the chocolates and pour the boiling
cream over in steps to create a good emulsion.
Add the butter and the Remy Martin cognac.
Hand blend and pour onto the cocoa nib praline.
Crystallize overnight and cut with the guitare cutter 22,5 x
22,5 mm. Allow to crystallize.

Ganache Rmy Martin cognac

250 g 64% dark chocolate
300 g 38% milk chocolate
250 g cream 35%
60 g glucose
100 g butter
85 g Rmy Martin cognac

Finishing : Coat with dark couverture chocolate and pipe a

thin line of milk chocolate.

THE RIGHT MEASURE IN PASTRY...

FLAVORINGS
LESS ALCOHOL
PRECISE DOSES

(Doses are valid for

Cointreau, Saint James,
Remy Martin and Kirsch of
Fougerolles A.O.C.)

Basic recipes
Pastry cream
Chantilly cream
Light cream
Buttercream
Ganache
Mousse
Icecreams
Sorbet
Soaking syrup

Lightly avour
20 g/kg
15 g/kg
20 g/kg
15 g/kg
50 g/kg
20 g/kg
15 g/kg
20 g/kg
80 g/kg

Strong avour
40 g/kg
35 g/kg
40 g/kg
35 g/kg
80 g/kg
40 g/kg
35 g/kg
40 g/kg
150 g/kg

Very intense avour

50 g/kg
45 g/kg
50 g/kg
45 g/kg
100 g/kg
50 g/kg
45 g/kg
50 g/kg
250 g/kg

PERFECTLY MATCHED FLAVOURS

An excellent aroma of multiple use, Concentrated
Cointreau will complement all types of creams,
mousses, llings, 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 avours, citrus fruits,
dried fruit, vanilla, coee, 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 St
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 coee.

The intense woody, oral avours 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, coned
fruits, apricots, raisins and currants, almonds ; spices
(cinnamon and vanilla), coee and caramel.

The Kirsch of Fougerolles A.O.C. is a formidable

natural aroma. Used by itself to avour creams
for Choux Saint Honor 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.

19

The highest Brands signature for Gastronomy

RHUMS

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

www.premiumgastronomie.com