Ganache Grenada Noir:

300 κρέμα γάλακτος Heat up the fresh cream with the invert sugar untill 85°C.
56 τριμολίνη Pour the cream onto the chocolates. Mix by using a hand mixer.
168 Belcolade Noir Selection C501/J When the ganache reaches 35-38°C add the butter and mix again.
336 Belcolade Noir Collection Grenada 67 Carefully add the whiskey and mix once again.
90 βούτυρο At 32°C pipe the Grenada noir ganache into the moulds.
30 ουίσκι Put the mousse in a pastry bag, fill the molds and freeze.

Coconut Ganache:

270 πουρές καρύδας Boil the coconut puree and the roasted coconut together.
60 τριμολίνη Add the invert sugar and the sorbitol crystals. Heat up to 85°C.
60 ψημένη καρύδα Pour onto the chocolate and the cocoa butter. Mix by using a hand mixer.
30 Sorbitol Crystals When the ganache reaches 35-38°C add the butter and mix again.
420 Belcolade Blanc Selection X605/J Add carefully the Malibu to the mixture and mix once again.
45 βούτυρο κακάο At 28°C pipe the ganache on top of the ganache Grenada noir.
45 βούτυρο
60 Malibu
Μούς Cassis:

150 πουρές cassis Boil the cassis puree with the cream, sugar and vinegar.
90 κρέμα γάλακτος Add the gelatine and mix with a whisk.
75 ζάχαρη Melt the chocolate.
15 ξύδι κρασιού Add the cassis mixture and stir until smooth.
10 ζελατίνη Fold in the whipped cream into the lukewarm mixture.
325 Jivara Put the mousse in a pastry bag, fill the molds and freeze.
340 κρέμα γάλακτος

Σιρόπι λάιμ:

500 νερό Boil the water and the sugar. Remove the pan from the heat,
140 ζάχαρη add lemongrass and grated limes. Infuse for 15 seconds.
5 λέμονγκρας Pour through a sieve and weight 200 g (the balls)
3 λάιμ ξύσμα and 75 g (for the raspberry coulis) of the syrup.

Ροζ κρέμα:

60 πουρές λάιμ Heat 200 g basic syrup with the lime puree, sugar and egg yolks
90 ζάχαρη together in a pan until binding occurs. Squeeze the gelatine,
60 κρόκος add to the warm mass and stir well. Allow to cool to 37°C
10 ζελατίνη in a separate bowl. Add the soft butter bit by bit and mix with
200 βούτυρο a hand mixer until a smooth emulsion.
Syringe with a piping bag in a ball shape.

Σάλτσα βατόμουρο:

250 πουρές βατόμουρο Mix 75 g of basic cold syrup with the raspberry puree.
10 ζελατίνη Add the gelatine and mix well.

Κέικ σοκολάτα καφέ:

280 ασπράδι Mix the egg with the almond powder, egg yolks, sugar, flour,
180 πούδρα αμυγδάλου cocoa powder, coffee Jacqmotte Latin American Blend, one by one,
180 κρόκος in the order as listed on the left, with a hand mixer.
45 αλεύρι Place 1 night in the refrigerator. Strain and pour into a siphon bottle
25 κακάο with 2 cartridges. Spray preparation in styrofoam cups
25 καφές and bake in a microwave (approx. 50 seconds 900 watts).
Cool the cups, then turn them upside down.
Σορμπέ γιαούρτι:

5 μέλι Σε ένα κατσαρολάκι βράζουμε το μέλι, το νερό και τη γλυκόζη.

70 νερό Εκτός φωτιάς προσθέτουμε τη ζάχαρη άχνη και το γιαούρτι, μόλις
20 γλυκόζη κρυώσει το μασκαρπόνε.
150 ζάχαρη άχνη
250 γιαούρτι
25 μασκαρπόνε

Ζελέ ιβίσκου:

170 νερό ιβίσκου Όλα τα υλικά σε κατσαρολάκι να βράσουν.

15 cointreau
25 ζάχαρη
1.8 αγάρ

Νερό ιβίσκου:

200 νερό Βράζουμε το νερό. Προσθέτουμε το τσάι εκτός φωτιάς.

6 τσάι ιβίσκου Καλύπτουμε για 15΄.

Γκανάς γιαούρτι / λευκή σοκολάτα:

110 ivoire Λιώνουμε και τα δύο υλικά, ανακατεύουμε.

100 γιαούρτι
Παγωτό τυρί St-Môret:

300 τυρί κρέμα St-Môret Combine the milk and the sugar. Bring to the boil and cool down.
150 γάλα Add the cream cheese and the cream.
100 κρέμα γάλακτος Pour into the ice cream maker.
80 ζάχαρη

Ανανάς ποσέ:

1 ανανάς
200 ζάχαρη
400 νερό
1 ξύσμα λάιμ
1 ξύσμα λεμόνι

Καραμέλα Bourbon:

125 ζάχαρη Heat the cream with Bourbon.

85 γλυκόζη Mix the sugar with glucose and caramelise.
135 κρέμα γάλακτος Quench the caramel with the cream mixture.
75 Bourbon
20 βούτυρο

Κρέμα μάνγκο:

100 πουρές μάνγκο Mix all ingredients. Bring to the boil. Cool down.
12 ζάχαρη
30 κρέμα γάλακτος
40 νερό
5 κορν φλάουερ
4 Butter crisps

Peanut butter purée:

100 peanut butter Soak the gelatine leaves. Blend the peanut butter with the milk.
100 milk Squeeze the water from the gelatine and melt in the microwave.
1.5 gelatin Blend with the peanut butter mixture.
100 cream Fold the whipped cream into the peanut butter.
25 icing sugar

Sorbet apricot:

300 apricot puree Bring the water with the sugar and the glucose powder to a boil.
100 water Mix the remaining ingredients and let cool. Turn to sorbet.
50 sugar
25 glucose powder
5 lemon juice
Κρεμέ σοκολάτας:

100 γάλα Mix 50 g of milk with iota and mix. Add the remaining liquids.
100 κρέμα γάλακτος Bring to the boil. Add just before the boiling starts sugar and chocolate.
50 guanaja Mix into a homogenous mixture.
20 ζάχαρη Pour the liquid on to a plate and allow to solidify.
0,4 iota

Κρέμα kirsch:

125 κρέμα γάλακτος Mix sugar, agar and cream. Bring to the boil. Add the gelatine,
125 γάλα milk and kirch. Pour on a plate and allow to gelify.
15 kirsch
20 ζάχαρη άχνη
1 αγάρ
2 ζελατίνη

Στρεζέλ ξερό κεράσι:

150 αλεύρι Grind the freeze-dried cherries. Mix all ingredients.

50 παγωμένα ξερά κεράσια Put in the fridge to solidify. Grate and bake at 80°C.
125 ζάχαρη
125 βούτυρο λιωμένο

Κρέμα φραγκοστάφυλο:

100 πουρές φραγκοστάφυλο Mix all ingredients. Bring to the boil. Cool down.
12 ζάχαρη
30 κρέμα γάλακτος
40 νερό
5 κορν φλάουερ
Μήλα ποσέ:

2 μήλα Peel the apples. Cut into the desired shape. Cut the peel of the lemon.
150 νερό Squeeze the lemon. Mix the zest with the juice and water, sugar
15 σιρόπι maple and maple syrup. Bring to a boil. Add the apple and cook until tender.
75 ζάχαρη
½ χυμός λεμόνι και ξύσμα

Παγωτό d’orgeat:

250 γάλα Κάνουμε μια κρεμ αγκλέζ με το γάλα, το κρόκο και τη ζάχαρη.
40 κρόκος Μόλις κρυώσει προσθέτουμε τη κρέμα γάλακτος και το σιρόπι.
50 ζάχαρη
100 κρέμα γάλακτος
125 σιρόπι d’orgeat

Crumble φουντούκι:

60 αλεύρι Ανακατεύουμε όλα τα υλικά στο μίξερ με το φτερό.

25 πούδρα φουντούκι Ψήνουμε στους 180.
25 ζάχαρη
40 βούτυρο
10 μαύρη ζάχαρη
10 ζάχαρη
κανέλα
Μούς λευκής σοκολάτας / κρασί St-Môret:

150 white chocolate Mix the chocolate with the St-Môret wine and melt over low fires.
75 St-Môret wine Stir in the melted gelatin. Whip the cream with the icing sugar.
3 gelatin Fold in the chocolate mixture.
250 cream
50 powdered sugar
Espuma of Chavroux:

70 Chavroux cheese Mix the Chavroux, cream, milk and icing sugar.
40 cream Put in a siphon and load a nitrogen cartridge.
25 milk
20 icing sugar

Strawberry Crispy:

150 strawberry purée Mix all the ingredients in the Thermomix.

20 icing sugar Cook 10' at 80° C.
25 isomalt Allow the mixture to rest in refrigerator for at least 6 hours.
5 glucose Smear the mixture evenly on a silpat mat and dry at 50 to 60 ° C.

Fluid gel strawberry:

80 strawberry purée Mix all the ingredients and bring to a boil.

20 sugar syrup Allow the mixture to gel. Blend until smooth.
0,8 kappa

Chocolate sponge cake:

80 almonds Mix raw almonds with sugar until smooth in the Thermomix.
80 sugar Put in the eggs one by one. Add cocoa powder and oil. Mix and strain.
4 eggs Put in a siphon and load with 3 nitrogen cartridges.
30 cocoa powder Allow the batter to rest in refrigerator for a day.
20 oil Take a cardboard or Styrofoam cup and cut a cross in the bottom.
Fill the cup with half full with the batter.
Bake in the microwave for 50 to 60'' at 900 watts.
Let cool upside down on a wire rack. Then remove the cup.
Κρέμα cheesecake:

305 Philadelphia Mix the philadelphia with the egg yolk,

20 κρόκος cream, sugar, custard powder, eggs and lemon juice in a saucepan
40 κρέμα γάλακτος and beat well until smooth.
80 ζάχαρη Heat by whisking to 84°C.
5 γάλα σκόνη Fill some ramekins by using a pastry bag.
305 αυγό
½ λεμόνι χυμός

Μαρμελάδα φράουλα:

425 πουρές φράουλα Bring the wild strawberry puree and the sugar to a boil.
70 ζάχαρη Remove the pan from the heat and add the gelatine sheets.
10 ζελατίνη Add finally the liqueur. Allow to cool.
10 λικέρ φράουλα

Κρέμα γιαούρτι:

300 γιούρτι Mix with a hand mixer the yogurt and mascarpone with the icing sugar.
300 μασκαρπόνε Heat the lime juice, dissolve the gelatine and
140 ζάχαρη άχνη mix into the mascarpone until smooth.
300 κρέμα γάλακτος Gently fold in the whipped cream.

Κρεμέ καφέ:

90 ζάχαρη Caramelize the sugar with the vanilla pod.

½ βανίλια Add the brown sugar and allow to melt. Add the strong hot coffee and sieve.
90 ζάχαρη μαύρη Pour, while stirring, the warm mass on the yolks.
400 καφές Pour back into the pan. Heat to 84°C.
180 κρόκος Add the gelatine sheet and leave to cool.
5 ζελατίνη Heat to 37 ° C, add the butter and mix.
150 βούτυρο αλατισμένο

Κρέμα ζαχαροπλαστικής σοκολάτα:

500 γάλα Mix a part of the milk and starch. Heat the cream with remaining milk and
30 κορν φλάουερ sugar. Stir the yolks in the milk-starch mixture.
100 κρέμα γάλακτος Pour a part of the hot milk into the mixture.
75 ζάχαρη Add the mixture to the remaining milk and heat to 84°C by stirring.
90 κρόκος Add the mixture to the chocolate into a bowl and mix.
205 σοκολάτα Cool to 37 ° C add the butter and mix again.
130 βούτυρο
105 milk Heat the milk to 90°C. Pour on the chocolate and mix until homogenous.
155 chocolate Stir in the gelatine, cool to 37°C and fold in the whipped cream.
5 gelatine Let cool in the desired shape.
250 cream

½ pumpkin Peel the pumpkin. Cut some thin slices in the desired shape.
200 water Cut the remaining pumpkin into small cubes.
50 sugar Bring water and sugar to the boil. Add the zest of the lemon.
½ lemon Cook the pumpkin in the syrup. Allow to cool.
60 water Mix the other ingredients for the marinade.
30 rice vinegar Marinate the slices of pumpkin for 20 to 30’ in it.
3 salt
18 sugar

50 basmati rice Mix all ingredients. Bring to the boil.

200 milk Cover with plastic wrap and let cool. Sieve. Turn into sherbet.
2 cardamom pods
30 sugar
Caramelized popcorn ice-cream:

125 popcorn Caramelize the brown sugar. Remove from the heat and stir in the popcorn.
125 sugar Add the remaining ingredients. Bring to the boil.
525 milk Mix, strain and cool. Flavor with a little salt.
150 cream Turn into ice cream.
40 milk powder
salt

Passion fruit gelle:

150 passion fruit coulis (10% sugar) Mix all ingredients. Bring to the boil.
50 sugar Pour on a plate and allow to gelify.
2 agar Cut into the desired shape.

Coffee sauce:

250 cream Beat the yolks with the sugar until white. Heat the cream.
250 coffee Pour on the ruban. Add the coffee and heat to 84°C.
50 sugar Allow to cool.
100 egg yolks

Hazelnut crumble:

65 flour Mix all ingredients until you obtain a crumble structure.

35 hazelnut broyage (50% hazelnuts-50% sugar) Bake golden brown in a preheated oven of 180°C.
40 butter
10 powdered sugar
15 brown sugar
ground coffee to taste
Kαρότα poche:

120 νερό Clean the carrots and cut into thin slices.
109 ξύδι ρυζιού Mix the remaining ingredients and add the carrots
6 αλάτι (make sure the salt and sugar is completely dissolved).
32 ζάχαρη Marinate for 30 minutes.

Ροδάκινα poche:

2 ροδάκινα Cut the peaches in half and remove the pit.

300 νερό Mix the remaining ingredients and bring to the boil.
150 ζάχαρη Poach the peaches in the syrup. Remove the peel and let cool.
½ πορτοκάλι Cut into the desired shape.
1 lemongrass

Chiffon γιαούρτι:

140 γιαούρτι Mix all ingredients. Put into a siphon and charge with 2 cartridges.
50 κρέμα γάλακτος Place at least 1 hour in the refrigerator.
20 άχνη
1 ζελατίνη

Σάλτσα κάρδαμο:

55 κάρδαμο Mix all ingredients. Add lemon juice to taste.

25 φουντούκι Season with salt and pepper.
1 ξύσμα λεμόνι
150 ελαιόλαδο
χυμός λεμόνι
αλάτι
πιπέρι
Ζύμη ζαχαροπλαστικής φουντούκι:

400 βούτυρο Soften the butter. Mix the butter and the sugar with the flat beater.
150 ζάχαρη Add the eggs, bit by bit. To finish add the flour and
150 αυγό Patis France Noisettes Brutes Poudre.
600 αλεύρι Put the dough in the fridge for 1 hour before rolling out, +- 2mm.
100 σκόνη Patis France Noisettes Brutes Build up the Hazelnut shortcrust in a rectangle
3 αλάτι and let it set in the fridge for 1 hour.

Κρέμα αμύγδαλο:

125 βούτυρο Soften the butter. Mix the butter with the sugar with a flat beater.
125 ζάχαρη Add the eggs, bit by bit. Add the PatisFrance Amandes Blanchies Poudre
100 αυγό and the flour. Pipe a thin layer of the almond cream
125 πούδρα αμυγδάλου in the hazelnut shortcrust and bake it half at 175°C for + 20 min.
35 αλεύρι

Γκανάς καραμέλα σοκολάτα:

50 ζάχαρη άχνη Caramelize the sugar in a pan. Heat up the cream.

200 κρέμα γάλακτος Take away the heat from the sugar and add the cream.
200 σοκολάτα 64% Pour onto the Belcolade Origins Costa Rica 64 and
50 αυγό well to get a homogeneous filling. Add the eggs and mix again.
When the hazelnut shortcrust is half baked, pipe a layer of the
caramelized Costa Rica ganache on top and bake again for +/- 20min.

Baked pears:

Q.S φρέσκα αχλάδια Williams Chop the pears in small cubes. Heat up the honey with
½ βανίλα the vanilla pod and add the pears. Keep stirring.
Q.S μέλι Pour away the water that's coming out of the pears and bake them more.
Pour them on a paper before placing them on the cake.

Μούς σοκολάτας γάλακτος:

215 κρεμ αγκλέζ Boil the whole milk. Mix the sugar with the eggs and add to the boiled milk.
175 σοκολάτα γάλακτος 38% Heat up the anglaise cream till 82.5°C. Pour the anglaise
3 75 γάλα onto Belcolade Origins Costa Rica 38. Mix to make it homogeneous.
Whip the cream and add it. Pipe the Costa Rica mousse
Κρεμ αγκλέζ: in the moulds and freeze them.

40 ζάχαρη
105 αυγό
25 κρέμα γάλακτος
Apricot compote:
1400 PatisFrance Abricots de Maroc Boil the ingredients like a compote.
400 sugar
400 glucose

Custard Cream:
3 vanilla pod Prepare like a traditional custard cream.
41 sugar
368 whole milk
37 fresh cream 40%
42 sugar
29 cornstarch
79 egg yolks

Passion Fruit Coulis:

170 PatisFrance Starfruit Fruit de la passion Heat up the PatisFrance Starfruit Fruit de la passion with the sugar.
25 sugar Mix the gelatin with the water.
5 gelatin powder Add the gelatin to the PatisFrance Starfruit Fruit de la passion.
30 water Take 200g of the apricot compote and mix with 35g of Passion Fruit
Coulis and mix them together. Pipe it in a Flexipan,
diameter 14cm. Freeze.

Hazelnut Biscuit:
100 powder sugar Whip the egg whites with the sugar. Sieve the sugar,
100 PatisFrance Noisette Blanchies Poudre PatisFrance Noisettes Blanchies Poudre and flour.
80 whole eggs Add the eggs and egg yolks to the whipped egg whites.
55 egg yolks Incorporate in this preparation the mixture of the sugar, PatisFrance
180 egg whites Noisettes Blanchies Poudre and flour. Pipe disks of 14cm
65 sugar and 1.6cm height. Bake 20 min at 180°C.
80 flour

Cristaline White:
130 Belcolade white chocolate Mix the melted Belcolade white chocolate with the feuilletine and the
butter.
100 feuilletine Spread it out on the Hazelnut Biscuit.
80 butter

White Chocolate Mousse:

330 custard cream Mix the custard cream with the melted chocolate.
660 Belcolade white chocolate Cool down with the flat beater. Whip the fresh cream.
990 fresh cream 35% Mix the gelatin powder with the water and allow to melt.
3 gelatin powder Add the gelatin to the custard cream.
15 water Add the whipped fresh cream by using a spatula.

White Chocolate Velvet Spray:

100g Belcolade Origins Dominican Republic 31
100g Belcolade PPP Cacao Butter

Final Assembly:
Build up upside down. First a layer of the White chocolate mousse, then the abricot compote and passion fruit coulis. Again another
layer of the white chocolate mousse and then the cristaline white with the hazelnut biscuit. Freeze. After freezing, spray with the
white chocolate velvet spray.
Tea Custard Cream:
480 whole milk Heat up the whole milk, add the earl grey tea and
20 Earl Grey Tea let it infuse for 8 min. Pass it through a sieve.
140 egg yolks Make a custard cream.
45 cornstarch
115 sugar

Crumble:
200 butter Mix the butter and the sugar together with the flat beater.
200 Blonde Caster Sugar Add the flour, PatisFrance Amandes Blanchies,
200 flour PatisFrance Noisettes Blanchies and the salt.
100 PatisFrance Amandes Blanchies Spread out in a circle 14cm. Bake at 150°C for + 15 min.
100 PatisFrance Noisettes Blanchies
2 salt

Pain de Gene Chocolate:

180 marzipan 66% Mix in the batter the marzipan, sugar, emulsifier and the sorbitol.
50 sugar Whip the ingredients by adding the eggs bit by bit.
3 emulsifier for Sponge Cake Add carefully the liquid butter, flour, Belcolade Cocoa Powder,
50 sorbitol liquid 30% water baking powder and the salt. Pipe 100g dough in a Flexipan of 14 cm.
220 whole eggs Bake at 180°C for + 20min.
70 liquid butter
35 flour
45 Belcolade Cocoa Powder 22-24
3 baking powder
3 salt

Mousseline Mandarin Tea:

40 egg whites Make a meringue Italienne with the egg whites and the sugar.
60 sugar Whip the tea custard cream and add the butter.
660 Tea Custard Cream Mix the gelatin powder with the water, melt it and add it to the
160 butter whipped custard cream.
3 gelatin powder Mix with the PatisFrance Starfruit Mandarine
15 water and meringue Italienne. Pipe in a Flexipan of 14cm.
80 PatisFrance Starfruit Mandarine

Congo Chocolate Mousse:

100 sugar Make a "pâte à bombe" with the sugar, fresh cream and the egg yolks.
110 fresh cream 40% Mix the Belcolade Origins Congo 58 with the "pâte à bombe".
210 egg yolks Mix with the fresh cream.
375 Belcolade Origins Congo 58
660 fresh cream 40%

Caramel Rouille Glaze:

150 glucose Make a caramel with the glucose and sugar.
280 sugar Take away the heat and pour the hot cream and the heated PatisFrance
350 fresh cream 40% Starfruit Mandarine with the hot water onto the caramel. Mix the gelatin.
100 PatisFrance Starfruit Mandarine Add the gelatin and the starch to the caramel. Boil again.
100 water Add the Belcolade Blanc Selection, the Belcolade Selection Lait Extra
24 starch and the colors and mix. Cover with cling film and store away.
3 gelatin powder
50 water
180 Belcolade Blanc Selection X605/J
50 Belcolade Selection Lait Extra M443
10 yellow color powder
0,4 red color powder

Final Assembly:
Pipe the Congo chocolate mousse in a circle. Place the insert of the Mousseline Mandarine Tea inside. Pipe another layer of the
Congo Chocolate mousse. Place the Pain de gene chocolate on top. Close with the crumble. Freeze. Heat up the glaze till 35 - 42°C.
Glaze the entremets.
Honey Hazelnut Biscuit:

225 Tegral Biscuit Whip everything together, spread out on a baking tray.
60 PatisFrance Noisette Brutes Poudre Bake at 240°C for 5min.
70 PatisFrance Amandes Blanchies Poudre
125 honey
300 whole eggs
50 water

Cucumber Jelly:

500 cucumber juice Heat up the fresh cucumber juice till 40°C together with the honey.
40 honey Add the Bavarois Neutre, pour in a Flexipan mould 14cm and freeze it.
120 Bavarois Neutre

Black Tea Cremeux:

250 fresh cream 35% Boil the fresh cream with the Festipak and the black tea and let it infuse.
200 Festipak Pass through a sieve and add milk till you have 450g again.
20 black tea (type: Pekoe) Heat up again till 85°C and pour onto the Belcolade Origins Vanuatu 44.
Q.S. milk Mix When the cremeux reaches a temperature of 35°C, add the butter.
570 Belcolade Origins Vanuatu 44
100 butter

Vanuatu Chocolate Mousse:

250 milk Boil the milk with the Festipak and pour this onto the egg yolks.
250 Festipak Add the chocolate and mix, the Bavarois Neutre and mix again.
100 egg yolks Add the semi whipped Duopak and fresh cream.
550 Belcolade Origins Vanuatu 44
60 Bavarois Neutraal
25 Duopak
200 fresh cream 35%

Vanuatu Chocolate Glaze:

50 milk Boil the milk with the Duopak and the Harmony Classic Neutre
200 Duopak and pour onto the chocolate.
50 Harmony Classic Neutre Stir till you have an emulsion and add the gelatine.
375 Belcolade Origins Vanuatu 44 Mix till it's homogeneous. Add the Miroir Neutre and mix again.
4 gelatine
500 Miroir Neutre

Chocolate 'Moonrocks':

500 Belcolade Origins Costa Rica 64 Temper the chocolate and add the walnut oil.
65 walnut oil Heat up till 33°C and pour in the Siphon.
Q.S. Belcolade PPP Cocoa Butter Load 2 gas capsules and pipe the chocolate mass
Q.S. powder color into Flexipan moulds and let it set in the fridge.
After crystallization, cut the chocolate in pieces and sieve it.
Infused apricots:
4 apricots Halve the apricots. Mix with the remaining ingredients.
20 sugar Rest over night. Bring to the boil and allow cooling.
10 moscovado sugar
½ vanilla pod
50 water
1 lime

Koshian cream:
120 Koshian (sweet red bean paste) Melt in the orange juice and pour on the Koshian.
20 mascarpone Add the mascarpone and stir until a homogeneous mass.
10 orange juice Whip the cream with the sugar. Fold into the bean paste.
10 gelatine Allow setting in the desired form.
50 cream
10 icing sugar

Caramel / cocoa sauce:

100 water Make coffee with the water and the ground coffee.
3 ground coffee Café de Santander Caramelise the sugar. Remove from the heat and add the water.
…………………………………………………………… Allow cooling and add the coffee. Allow to cool completely.
100 sugar Weigh 125 g of the caramel and add the cocoa powder. Stir until dissolved.
20 water
35 coffee
0.3 cocoa powder
Strawberry Pâte de Fruits:
1,5 acid tartrique Dissolve the acid tartrique in the hot water.
1,5 hot water Heat up the strawberry pure together with the glucose.
180 strawberry pure Mix the 25g sugar with the pectin and add to the hot pure.
55 glucose Add the rest of the sugar bit by bit. Let it boil on a hot fire and stir.
25 sugar Take away the heat at 106°C and add directly the Acid tartrique solution.
6 pectin NH Let it set for one hour before putting the next layer on top.
235 sugar

Shiso Venezuela Ganache:

68 fresh cream 35% Heat up the cream together with the milk and infuse the teared shiso
leaves.
54 whole milk Weigh the mixture and add whole milk until you obtain 122g.
3 pc fresh green shiso leaves Heat up again till 80°C and pour onto the half melted chocolate.
54 yuzu puree Mix the ganache until you get a homogeneous filling.
32 trimoline Let the ganache cool until 31°C. Pour on top of the pâte de fruit.
490 milk chocolate Spread out in the rectangle. Leave to crystallize at 18°C for 6 to 8 hours.
Chavroux mousse:
200 Chavroux Dissolve the gelatine leaves in the sugar
15 sugar syrup syrup and mix with the Chavroux.
2 gelatine Whip the cream with the sugar.
100 cream Mix 80 g whipped cream with the Chavroux.
25 sugar

Passion fruit gel:

150 passion fruit juice Mix the ingredients and bring to boil.
50 sugar
1.7 agar

Cub-o-cream gel:
100 water Mix the ingredients and bring to boil.
100 cub-o-cream
1.7 agar

Pistachio crumble:
75 flour Mix all ingredients and bake in an oven at 100°C.
25 pistachio nuts
60 sugar
60 butter

Raspberry curd:
100 raspberry pure Mix the raspberry with the sugar, the cub-o-cream and the eggs.
45 cub-o-cream Bring to the boil. Let cool to 37°C. Add the butter and mix.
2 eggs
50 butter
Chocolate sauce:
62 cream Mix the cream with the sugar and water. Heat to 80°C.
10 sugar Add the chocolate and stir until homogeneous. Allow to cool.
125 water
62 chocolate (70%)

Beer ice cream:

2 egg yolks Make a ruban with the egg yolks and the sugar. Bring
125 sugar the milk with the vanilla pod to a boil.
250 beer Pour onto the ruban and add the beer. Heat, while stirring, to 82°C.
250 milk Strain, cool and stir in the cream. Turn into ice cream.
½ vanilla pod
100 cream

Orange zest:
2 oranges Pull the zest of the orange. Boil the zest 2 times in cold water.
150 sugar Press the orange. Mix 1,5 dl orange juice with the water and the sugar.
150 water Add the zest, and candied them on low heat.

Orange gel:
200 orange juice Mix the orange juice with the sugar and agar.
100 sugar Bring to a boil and pour on a plate.
1.6 agar Let gelling. Cut into the desired shape.

Orange tuille:
280 sugar Blend the sugar with the cloves finely and sieve.
2 clove Mix with the remaining ingredients and let rest for 1 night.
150 orange juice Rub some dough on a Silpat and bake until golden brown at 180°C.
95 melted butter Allow to cool a little bit. Cut into the desired shape.
75 flour
50 almond powder
Baba:
170 flour Dissolve the yeast in the water. Add eggs and whisk.
3 eggs Add 170 g flour and mix. Cover and let rise for 20’.
20 yeast Add the melted butter with the rest ingredients to the dough.
40 tepid water Mix until a homogeneous dough.
80 flour Pipe the dough in baba moulds and let rise.
22 sugar Bake until golden brown in a preheated oven at 180°C.
10 salt
60 butter

Vodka syrup:
105 sugar Mix the water with the sugar and bring to the boil.
210 water Let cool and add the lemon juice and the vodka.
35 vodka
25 lemon juice

Bay leaf sauce:

150 milk Mix the milk with the bay leaf and bring to the boil.
1 bay leafs Infuse for 10 minutes. Beat the yolks with the sugar.
75 cream Strain the milk on the ruban. Heat, while stirring, to 82°C.
2 egg yolks
35 sugar
Coffee meringue rocks
90 coffee Mix the first coffee with the egg white.
7.5 egg white powder Mix the icing sugar with the almond powder. Add the coffee mixture.
250 icing sugar Mix the remaining coffee with the remaining egg white powder.
250 almond powder Allow resting for 10 minutes. Whip and make an Italian meringue
250 sugar with the water and the sugar to 118°C.
110 water Fold the meringue under the almond mixture.
7.5 egg white powder Sprinkle some freshly ground coffee and allow rest for 5 minutes.
90 coffee Bake in a preheated oven at 155°C. Allow to cool.

Cucumber mousse
125 cucumber coulis Melt the white chocolate in the cucumber puree. Add the gelatine.
30 white chocolate Fold in the whipped cream. Season with a pinch of salt. Allow to gel.
4 gelatine leaf
60 whipped cream

White chocolate powder

100 white chocolate Stir in the melted chocolate the maltodextrin
30 tapioca maltodextrine until you obtain a fine chocolate powder.

1/4 cucumber Cut the cucumber into slices and cut a circle out of the seeds.
4 Almond thin Mix the mascarpone with the sugar. Fold the cream in the mascarpone.
Whip.

100 mascarpone Pipe some mascarpone cream on an almond thin.

100 cream Finish with some pieces of blood orange, mint and a geranium flower.
20 icing sugar

1 blood orange Cut the blood orange 'à vif'. Remove the wedge and cut into smaller pieces.
Tomato - Basil – Apricot Cucumber - coffee

Tomato jelly: Cucumber cremeaux:

250 Boiron Tomato puree 125 Boiron cucumber puree
50 sugar 30 white chocolate
2.3 agar 4 gelatine
a pinch of cinnamon powder 60 whipped cream

Mix the ingredients for the tomato jelly Melt the white chocolate in the cucumber puree.
and bring to a boil. Add the soaked gelatine. Fold in the whipped cream.
Pour onto a plate and allow to gel. Season with a pinch of salt. Allow to gel.

Basil jelly: Coffee meringue:

300 cream 250 icing sugar
1 lemon zest 250 almond powder
50 sugar 90 coffee
10 basil 7.5 egg white powder
2.2 agar 250 sugar
110 water
Mix all ingredients for the basil jelly. 7.5 egg white powder
Bring to a boil. 90 coffee
Mix and pass trough a sieve.
Pour on a plate and allow to gel. Mix 90 g coffee with 7.5 g egg white. Mix the icing sugar with the
almond powder. Add the coffee mixture.Mix the remaining coffee
with the remaining egg white powder. Allow resting for 10 minutes.
Whip. Boil the sugar and water to 118°C. Add the hot syrup while
beating to the whipped egg whites. Beat cold. Fold the meringue
under the almond mixture. Pipe the past on baking paper.
Sprinkle some freshly ground coffee and allow resting for 5 minutes.
Bake in a preheated oven at 155°C. Allow to cool.