Summary
Chefs presentation...................................... 3
Roxanne Dessert Glass with Griottines. 5
The Charleston Log...................................... 7
Caramel ........................................................ 9
CCC Dessert Glass......................................... 11
Planteur Galette............................................ 13
CentaurMacaroon....................................... 15
Coup de coeur............................................... 17
The Saint Sylvestre....................................... 19
For more than 21 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, ...
I hope these few recipes will inspire you in this
noble Art.
Gastronomiquement vtre,
Jean-Michel PERRUCHON
Meilleur Ouvrier de France Ptissier.
BELLOUET CONSEIL
304/306 Rue Lecourbe
75015 Paris - France
www.ecolebellouetconseil.com
3
9 years ago, following a serious accident of motor
bike, my wife and I created the Criollo school and 3
shops in Tokyo employing 50 pastry cooks.
Our will was always to propose a high quality
pastry, using the French techniques and the
exceptional products such as Premium
Gastronomie.
I have a dream from my childhood; I wish that we
do not forget this appetizing and gourmand side of
pastry, instead of privileging the modern aspect.
Antoine SANTOS
1st Prize Tasting 2009
The First Pastry World Cup in Japan
With C Michalak, L. Poilev and B.Lederf.
ECOLE CRIOLLO Ptisserie et Chocolaterie
Tokyo - Japan
www.ecolecriollo.com
 Original creation by Antoine Santos,
Ecole Criollo

Roxanne Dessert Glass Tokyo, Japan

with Griottines
Recipe for approximately 8 glasses

1. Streusel 4. Chocolate mousse

60 g our 65 g milk
60 g castor sugar 80 g couverture milk chocolate
60 g butter 115 g whipping cream

Mix together with the K-beater the butter, cut into pieces,
the sugar and the our. Chill in the refrigerator and then
push through a large wholed sieve. Spread over a piece of
sulfurised paper and cook in a fan forced oven at 160C for
15 minutes.
Cut the chocolate into small pieces and pour over it the hot milk.
Smooth out with a whisk and then mix with a blender. When the
mixture is at approximately 30C, delicately fold through the softly
whipped cream with a spatula.

2. Griottines perfumed 5. Griottines 40 g

Chantilly cream Pass through a sieve the Griottines and then chop into pieces.
140 g whipping cream
15 g icing sugar
10 g Griottines juice
6. Assembly
Whisk together with a whisk attachment all the ingredients With a piping bag, pipe 10 g of chantilly Griottines into each glass
and keep refrigerated. and freeze. With a teaspoon, place approximately 5 g of streuzel
3. Strawberry compote onto the the frozen cream. Pipe 25 g of chocolate mousse over the
streusel, and put back into the freezer. Spoon 5 g of the chopped
100 g fresh strawberries Griottines onto the chocolate mousse and the 15 g of strawberry
40 g castor sugar compote.
100 g fresh strawberries
7. Decoration
Cut the rst 100 g of strawberries into cubes and add the
sugar, cook until jam stage. Cool and add the second part of Pipe the Griottine chantilly with a plain nosed nozzle and place a
strawberries cut into pieces. Griottines on top. 5
 Original creation
by Jean-Michel Perruchon,

The Charleston log Meilleur Ouvrier de France Ptissier

Ecole Bellouet Conseil
Paris, France
Recipe for approximately 14 logs of 7cm in length

1. Brittany sable 3. Pistachio biscuit

150 g butter 250 g icing sugar
140 g castor sugar 250 g ground almonds
4 g salt 340 g whole eggs
60 g egg yolks 40 g egg yolks
70 g ground almonds 180 g softened butter
200 g our 50 g potato starch
20 g baking powder 80 g pistachio paste
200 g egg whites
In the mixer with the k-beater/paddle, mix together the 50 g castor sugar
butter and sugar until it resembles a sandy texture. Add the
salt, ground almonds and the our, sieved with the baking In the mixer, with the whisk attachment, whisk together the icing
powder. Allow to rest in the refrigerator and then roll out to sugar, ground almonds, whole eggs, egg yolks, butter, potato starch
3,5-4mm thickness. Cut into rectangles of 7 x 4 cm and cook and the pistachio paste. Whisk the egg whites and add gradually
in a fan forced oven at 160C for 10-12 minutes. the sugar until rm. Fold through the egg whites into the rst
mixture.
Spread the mixture onto a baking silicon mat with a metal frame of
40 x 60 cm and cook in a fan forced oven at 180C for 15 20
minutes. Assembly and finishing
2. Strawberries jelly Note: This recipe gives approximately 12 biscuit bases of 50 x 3 cm.
Second stage: Using a log mould of 50 cm in length, pipe a quantity of Orange
200 g orange cream (rst recipe) Cointreau Cream into the bottom. Unmold the frozen Strawberry Jelly
310 g strawberry puree
75 g castor sugar 4. Orange and Cointreau cream 70 g orange juice tubes and place into the Orange Cointreau Cream. Cover with more
42 g gelatin mass* Orange Cointreau Cream and nish the mould with a strip of Pistachio
42 g gelatin mass*
Orange cream : 80 g egg whites Biscuit. Put the completed mould into the freezer.
Make two tubes of 2.5 cm in diameter using sheets of 100 g eggs 60 g castor sugar Once set and frozen, unmould and glaze with a neutral glaze. Cut into
plastic stuck together with scotch tape and closed at one 110 g castor sugar 160 g whipped cream lengths of 7cm long and place onto the cooked Brittany Sable
end. 10 g orange zests 30 g Cointreau 60% rectangles. Decorate.
Mix the sugar and strawberry puree together, then adding 90 g orange juice
the melted gelatin mass from the microwave. Pour into the 150 g butter Beat until smooth the orange cream, adding the orange juice and
tubes and freeze. Set aside for the assembly. melted gelatin mass. Incorporate the whisked egg whites with the
In a saucepan, boil together the eggs, sugar, zests and juice. Sieve sugar and nally the whipped cream and Cointreau.
the ingredients to take out the zests and then add the butter, mix
well with a blender. Place in the refrigerator.
7
* Please refer to gelatin mass recipe page 19.
 Original creation by Antoine Santos,
5. Caramel glaze Ecole Criollo

Caramel 1 100 g castor sugar

900 g water
Tokyo, Japan

Recipe for 2 entremets of 16 cm , H 4.5cm 900 g 35% MF Cream

150 g castor sugar
90 g potato starch/arrowroot
3. Pain de Gnes 1,5 vanilla beans
30 g gelatine leaves
100 g almond paste 70%
100 g whole eggs Make a dry caramel with the sugar
50 g castor sugar and deglace with the heated cream
30 g butter and the cut and scraped vanilla. Mix
1. Raisins with rum 30 g our
1 g baking powder
the 150 g of castor sugar with the
potato starch, then mix with the
50 g castor sugar caramel. Boil for one minute. Add the
30 g water Warm the almond paste in the microwave oven. Heat to 35C the gelatin previously soaked in cold
70 g raisins eggs and the sugar over a bain marie. Pour little by little the eggs water and drained, then mix. Cool
10 g rum St James 54% over the almond paste into the mixing bowl tted with a whisk. down in a bowl well lmed. Use the
When the mixture is well whipped add the melted hot butter. Fold glaze at approximately 25C on
Boil the raisins with water to rinse and soften them. Make a through the our and the baking powder sifted together. Divide the frozen entremets. If the thickness of
syrup with the sugar, water and the rum ST James. Add the mixture of 145 g into 2 circles of 16 cm, cook for approximately 15 the glaze is too ne reglaze a second
soaked, rinsed and drained raisins and leave to macerate mins at 160C in a fan forced oven. Cut a circle of 14 cm in diameter. time.
over night. The thickness must be at least 15 mm.

2. Light St James rum mousse 4. Caramel mousse 6. Decoration

50 g 35% MF cream
50 g milk
20 g castor sugar
20 g egg yolks
10 g St James rum 54%
90 g whipped cream
1,5 g gelatin leaves
Mix together the sugar and the egg yolks. Pour over the
boiled milk and cream. Cook the crme anglaise to 85C.
Add the gelatin previously soaked in cold water and
drained. Mix and cool the mixture. At 30C, add the St
James rum and then allow to cool down over ice until
obtaining a yaourt texture and fold through the whipped
cream. Prepare two circles of 12 cm lmed and sprinkle 40g
of raisins in each, pour into each circle 100 g of light St
James rum mousse and place in the freezer.
140 g castor sugar Cream Chantilly, chocolate fans and
150 g 35% MF cream discs with raisins and macaroons of
45 g milk your choice.
60 g egg yolks
6 g gelatin leaves
300 g whipped cream
Make a light colored caramel (dry) with the sugar and deglace with
the heated cream. Re boil. Dip the saucepan into ice cold water for
1 minute. Add the milk and the egg yolks. Cook like a crme
anglaise to 85C. Add the gelatin previously soaked in cold water
and drained, then mix with a hand blender and cool to 33C
approximately. Fold through the whipped cream.
Upside down assembly : In the 2 circles of 16 cm in diametre
lmed, pour 330 g of caramel mousse and insert the disc of rum
mousse previously frozen. Add 65 g of the caramel mousse and
nish with the pain de Gnes biscuit. Place in the freezer. 9
 5. Decoration crumble Original creation by Jean-Michel Perruchon

C C C Dessert Glass
Meilleur Ouvrier de France Ptissier
30 g cassonade Ecole Bellouet Conseil,
30 g castor sugar Paris, France
Chocolate Coffee Cognac
60 g ground almonds
Recipe for approximately 12 glasses of 16 cl 60 g our
60 g butter
30 g chopped almonds
30 g chopped hazelnuts
30 g chopped walnuts
20 g chopped pistachios
1. Banana compote 3. Coffee and cognac jelly Mix all ingredients together using the
200 g banana puree 150 g water K-beater/paddle until a crumble texture is
30 g passion-fruit puree 30 g castor sugar formed. Distribute the crumble onto a silicon
130 g freshly mixed bananas 90 g glucose mat and cook in a fan forced oven at 170C for
50 g inverted sugar 8 g coee beans approximately 12 minutes.
50 g castor sugar 50 g gelatin mass*
25 g Rmy Martin cognac 58%
Mix the freshly mixed bananas with the purees, adding the
1 g coee extract Assembly and decoration
inverted sugar and the castor sugar. Boil for 1 minute and
set aside for the assembly. Boil together the water, sugar and glucose ; adding the crushed Using a piping bag, ll each glass with approximately
coee beans and allow to infuse for 10 minutes. Pass all ingredients 30 g of banana compote and allow to set in the
2. Almond crumble through a ne sieve and add the cognac, the melted gelatin mass refrigerator. Next, distribute 30 g of crumble into
and the coee extract. Approximately 20 g per glass. each glass and cover with 30 g of coee/cognac
60 g castor sugar cream allowing to set once more in the refrigerator.
60 g ground almonds 4. Coffee and cognac cream Pour over the coee/cognac cream, approximately
60 g our 20 g of coee/cognac jelly and once more allow to
60 g butter 200 g milk set in the refrigerator. Pipe again 30 g of
100 g cream coee/cognac cream and nish with the decoration
Mix all ingredients together using the K-beater/paddle until 10 g coee beans
a crumble texture is formed. Distribute the crumble onto a crumble.
30 g castor sugar
cooking silicon mat and cook in a fan forced oven at 170C 80 g egg yolks
for approximately 12 minutes. 45 g gelatin mass*
Milk chocolate crumble 30 g Rmy Martin cognac 58%
200 g broken cooked and cooled crumble 240 g whipped cream
50 g 36% milk couverture chocolate 40 g soaked raisins in Cognac
Cool the cooked crumble and break apart into pieces, The day before, prepare a cold infusion of the cream, milk and
adding to the milk chocolate which has been melted to crushed coee beans. The next day pass all ingredients through a
34C. Mix all ingredients together and set aside for the ne sieve and then make a crme anglaise cooked to 85C with the
assembly. cream/milk and coee mix, the sugar and the egg yolks. Cool down
Approximately 20 g of crumble for each glass. quickly the anglaise to 5C. Add the melted gelatin mass, then at
25C incorporate the cognac, soaked raisins and whipped cream.
Set aside for the assembly. Approximately 60 g of coee/cognac
cream per glass.
* Please refer to gelatin mass recipe page 19. 11
 Original creation
by Jean-Michel Perruchon,

Planteur Galette Meilleur Ouvrier de France Ptissier

Ecole Bellouet Conseil
Paris, France
Pineapple and St James rum galette,
recipe for 3 galettes of 4 persons
of 16 cm x 16 cm

1. Reversed puff pastry 2. Salpicon of pineapple

1. Butter : with lime and vanilla
600 g dry butter
260 g our (type 55) 300 g fresh pineapple cut into small dice
25 g cassonade sugar
Mix ingredients together using a paddle attachment and 1 lime zest
then rest in the refrigerator for approximately 1 hour at 5C. 1 vanilla bean
20 g St James rum 54%
2. Detrempe :
500 g our (type 55) Mix all ingredients together and set aside for two hours in the
250 g water refrigerator before using.
22 g salt
150 g dry butter 3. Coconut and rum cream
Mix the butter through the our, then add the water and 100 g softened butter
salt to form a dough. 125 g icing sugar
100 g dessiccated coconut
- Place the dough onto the butter, like a letter in an 15 g pastry cream powder
envelope. 75 g whole eggs
- Give one simple turn (folding into three) and allow to rest 20 g St James rum 54%
for one hour in the refrigerator. 200 g pastry cream
- Give one double turn (book turn) and allow to rest for one
hour in the refrigerator. Mix together in the following order the ingredients ; softened
4. Assembly and finishing
- Give on simple turn (folding into three) and allow to rest butter, icing sugar, coconut, pastry cream powder, eggs, the rum For each galette, roll out to 3 mm the pu pastry to give 2 squares of 16 cm x 16 cm. Pipe on to the rst square
for one hour in the refrigerator. and nally the pastry cream. Set aside for the assembly. approximately 100 g of coconut cream and sprinkle over this, the marinated pineapple. Egg wash the edges of the
- Stock the nished pu pastry in the refrigerator well
paste and cover with the second piece of pu pastry. Egg wash twice the exterior and using a blade cut decoratively
lmed.
the surface. Cook in an oven at 180C for 30-40 minutes. Glaze the surface of the galettes while still hot with a stock
syrup to make it shiny.
Before using give one last double (book) turn and rest for 15
minutes before rolling out.
13
 Original creation by Antoine Santos
Ecole Criollo

CentaurMacaroon Tokyo, Japan

Recipe for approximately 100 small macaroons

1. Macaroon mixture 2. Cognac and caramel filling

310 g ground almonds 280 g castor sugar
275 g icing sugar 45 g glucose
110 g egg whites 160 g cream
250 g castor sugar 2 g salt
85 g water 220 g butter
110 g egg whites 45 g cognac Rmy Martin 58%
Q.S. coee extract
Heat to 70C the butter, the salt and the cream. Make a dry caramel
Sift the almonds and icing sugar into a mixing bowl and add with the sugar and the glucose and add gradually the heated cream.
the egg whites to make a paste. Make a syrup with the sugar Heat the mix to 110C. Cool over ice until at 50C and mix with a
and the water and cook to 118C. When the syrup is at blender until smooth. Add the Rmy Martin cognac and place in the
115C, whisk very quickly the egg whites. When the syrup is refrigerator.
at 118C, pour over the egg whites and whisk for one
minute. Allow to whisk at a moderate speed until for 2
minutes until the mixture is at approximately 40C. Add the
meringue in three stages and the coee extract, the rst
stage on the mixer and the following two stages by hand
with a scraper. Spray a baking tray and place a sulfurised
paper. Pipe the macaroons of approximately 3 cm in 3. Assembly
diameter. Allow to dry for 20 minutes before cooking in a fan
forced oven at 160-165C for approximately 10 minutes. Pipe the cognac and caramel lling in the centre of each macaroon and
join together.

15
 4. Cointreau mousse Original creation by Antoine Santos,
Ecole Criollo

Coup de coeur 320 g milk

320 g 35% MF cream
Tokyo, Japan

Cointreau Mandarine Apricot small gateaux, 15 g gelatin leaves

65 g Concentrated Cointreau 60%
recipe for approximately 50 individual gateaux.
40 g inverted sugar
145 g castor sugar
75 g water
155 g egg yolks
560 g whipped cream

Heat the milk and the cream

and add the gelatin, previously
1. Orange Pain de Gnes 2. Mandarine jelly soaked in cold water and
265 g almond paste min. 70% 760 g mandarine pure drained. Cool down the mix.
250 g whole eggs 75 g castor sugar When the mix is at 30C
75 g castor sugar 10 g gelatin leaves approximately, add the
110 g butter Cointreau. Boil the sugar,
40 g concentrated orange pure Reduce the pure with the sugar to obtain 520 g of concentrated water and inverted sugar and
65 g cubes of oranges conts pure. Add the gelatin previously soaked in cold water and drained; pour over the egg yolks while
100 g our cool the mixture in a bowl over ice. When the mixture thickens whisking. Heat over a
3 g baking powder pour approximately 10 g into the dome shaped silicon molds ; over bain-marie at 840C then
the cont apricots and place in the freezer. whisk in a mixer to make a
Warm the almond paste in the microwave oven. Heat to pte bombe. When the
35C the eggs and the sugar over a bain marie. Pour little by mixture Cointreau resembles
little the eggs into the mixing bowl tted with a whisk. Add a texture yaourt, add the
cooled pte bombe and
the melted hot (45C) butter, the cubes of orange cont and
the orange puree. Fold through the our and the baking
3. Confits of apricots whipped cream at the same
powder sifted together. Pour into a frame of 18.5 27 cm, 1 000 g apricots halves time with a spatula.
2cm high. Cook in a fan forced oven at 160C for 625 g castor sugar
approximately 15 minutes.
Mix the apricot halves with the sugar. Allow to rest for one night in 6. Chantilly decoration
the refrigerator. The following day, boil for 2 to 3 minutes and then
place on a baking tray lined with a sulfurised paper and cook in a 800 g cream
65 g 35% MF cream
fan forced oven at 120-130C to extract the humidity from the
apricots. After cooling, cut into small pieces and spoon 10 g into
5. Assembly
each small dome before to pour over the mandarine jelly. Whip the cream and the sugar
Pour the Cointreau mousse half way into each heart shaped silicon
lightly until a liquid texture as for a
mold. Insert the mandarin jelly and the apricots. Follow with a little
glaze. Glaze the individual hearts
more Cointreau mousse and nish with a orange biscuit pain de
over a grill then nish to decorate
Gnes. Freeze.
as you wish. Or, glaze with a ready
to use white glazing.
17

The Saint Sylvestre
Recipe for one frame of 60 x 40 cm and 4.5 cm high
1. Sponge cake with Griottines
440 g egg whites
520 g castor sugar
160 g ground almonds
240 g our
640 g Griottines 15%
In a mixer, whisk the egg whites and add the sugar until
rm. With a plastic spatula, add the almonds, which have
been sieved together with the our, then add the cherries
(sieved and chopped) and slightly warmed in a microwave
oven. Spread the sponge onto a baking silicon mat with a
metal frame of 60 x 40 cm and 4.5 cm high. Cook in a fan
forced oven at 170C for approximately 20 minutes.
Remove from oven and keep the biscuit in the frame until
cool.
2. Praline crunch
450 g hazelnut praline
40 g 36% milk couverture chocolate
90 g paillet feuilletine (crousticrepes)
Melt the milk couverture chocolate to 35C and add the
hazelnut praline. Fold through delicately the crousticrepes.
Spread a ne layer over the sponge cake inside the frame
and place in the refrigerator at 5C.
Continuation of 4. Original creation by Jean-Michel Perruchon,
Meilleur Ouvrier de France Ptissier
Make a crme anglaise with the milk, glucose, egg yolks and scraped
vanilla beans cooking to 85C. Mix well with a blender and allow to cool to Ecole Bellouet Conseil
5C. Mix together the anglaise with the Marscapone cream and whisk on Paris, France
the mixer until well aerated. Add the melted gelatin mass, then the Italian
meringue and the Cointreau.
3. Gelified cherry coulis Griottines 5. Assembly and finishing
In the frame already prepared with the cooked sponge cake, the praline
1 000 g bitter cherry puree crunch and the bitter cherry jelly, pour the Cointreau perfumed
200 g Griottines juice Marscapone Cream until the frame is full, smoothing over at. Place into
80 g castor sugar the freezer to rm. Place the remaining mix into a piping bag with a
80 g castor sugar to mix with the corn starch vermicelli nozzle and decorate the top of the frame. Set in the freezer.
60 g potato starch With a chocolate spray gun, pulverize the top with a mixture of white
175 g gelatin mass* chocolate, cocoa butter and red colouring. Decorate and cut into desired
600 g Griottines 15% parts. * Gelatin mass
In a saucepan, heat the bitter cherry puree, the juice and the rst In all recipes we use gelatin powder of 200-bloom strength.
80 g of sugar. In a bowl mix together the starch and second part of At the beginning of each week, we mix our gelatin powder
sugar 80 g and add to the warmed puree mixture. Boil all with cold water and allow to absorb in the refrigerator at
ingredients together, adding the gelatin mass at the end, mixing 5C. We then have a ready made mass of gelatin
with a blender. Allow to cool and pour over the praline crunch in prepared to weigh and then dissolve for each
the frame. Put the frame into the freezer. recipe.
Gelatin mass : To calculate the weights of
4. Cointreau perfumed mascarpone cream gelatin and water you take 100 g of gelatin
and add 6 times the weight in water
860 g milk equaling 600 g ; giving you a total of
300 g glucose 700 g of mass.
220 g egg yolks
2 vanilla beans
1 030 g mascarpone cheese
200 g gelatin mass*
260 g Italian meringue (glucose)
80 g Cointreau 60%
Italian meringue (glucose)
150 g castor sugar
60 g glucose
45 g water
100 g lightly whisked egg whites
Cook to 120C the sugar, glucose and water. Pour over the lightly whisked
egg whites and allow to cool completely.
19