The Zumbo Files

Introduction
1 Chouxmacas
Sablé à choux master recipe
Pâte à choux master recipe
2 Petits Gâteaux
3 Desserts, tarts, cakes and entremets
4 Zumbarons
Zumbaron shells master recipe
5 Zonuts
Zonuts master recipe
6 Savouries
Ruff puff pastry master recipe
Pâte brisée master recipe
Basics
Glossary
Index
Acknowledgments
The Zumbo Files is my third book. Here you will find recipes for some of
my latest creations – such as Chouxmacas, Zonuts and the V8 Diesel cake – and a
selection of my favourite savouries. Also included are illustrated, step-by-step
instructions for some of my master recipes to help you perfect your technique.
Being a pâtissier is such a great job – there are so many avenues you can take, and you
never stop learning. I hope this book helps you to take your pastry skills to the next
level, and inspires some new creations of your own.
Since the age of fifteen, pâtisserie has been my life. The past few years have been an
incredible journey, taking me to many different countries and presenting me with all
kinds of opportunities – to be on television, to feature in magazines, to demonstrate at
food festivals all over the world and to have my own business. These opportunities
challenge me every single day and give me the chance to work with an amazing team.
Without the people I have met along the way, my journey would have been very
different. I’m grateful to those people (you know who you are!) who have helped me
pursue these opportunities. Creativity can be elusive – you cannot buy it, it comes and
goes as it pleases – but when experience, skills, creativity and a great team come
together, then new pâtissiers are born.
Live your passion, chase the dream, eat sweet and stay sweet.
ADRIANO ZUMBO
Chouxmacas
Chouxmacas came about at a time when macarons where on-trend and
choux pastry was just starting to make a comeback. They consist of a
bun made from choux pastry and a sablé disc, piped full of delicious
fillings and topped with a macaron. ‘Chouxmaca’ sounded great, and
is a play on the name of the world-famous racing driver, Michael
Schumacher, whom I admire hugely. When we launched these in our
stores, we presented the chouxmacas in a shoe (choux) box, which
our customers loved.
Sablé à choux master recipe
MAKES 10
You will need

110 g (3¾ oz) unsalted butter, at room temperature
110 g (3¾ oz) raw sugar
1 vanilla bean
110 g (3¾ oz) plain (all-purpose) flour
STEP
No 1
COMBINE the butter and raw sugar in a bowl. Split the vanilla bean and scrape the seeds into the
bowl.
STEP
No 2
MIX the butter and sugar together with a wooden spoon until well combined and a paste forms.
STEP
No 3
BEAT for a further 1–2 minutes, then add the flour and continue to beat until thoroughly combined.
STEP
No 4
CHILL Wrap the sablé in plastic wrap and press it into a flat disc. Store in the refrigerator for 1 hour
until firm.
STEP
No 5
ROLL Place the sablé between two sheets of baking paper and roll it out until it is 2–3 mm (1/8 inch)
thick.
STEP
No 6
CUT the sablé into 4.5 cm (1¾ inch) discs and lay them on a tray lined with baking paper. Set aside
in the fridge while you make the choux pastry.
Pâte à choux master recipe
MAKES 10
You will need

130 g (4½ oz) water
160 g (5¾ oz) milk
120 g (4¼ oz) unsalted butter
6 g (3/16 oz) caster (superfine) sugar
6 g (3/16 oz) salt
220 g (7¾ oz) eggs
STEP
No 1
BOIL Put the water, milk, butter, caster sugar and salt into a saucepan and bring to the boil.
STEP
No 2
THICKEN Add the flour and whisk constantly until the mixture thickens and pulls away from the
sides. Cook for 30–60 seconds to develop the gluten.
STEP
No 3
MIX Transfer to an electric mixer fitted with the beater attachment and beat on medium speed until
60% of the heat is released.
Add the eggs, bit by bit, until you achieve a glossy paste that should just fall off the beater when
tilted.
STEP
No 4
PREPARE Preheat the oven to 175°C (345°F). Fit a piping (icing) bag with an 11 mm (7/16 inch)
piping nozzle and fill with the choux pastry mixture.
STEP
No 5
PIPE 5 cm (2 inch) diameter rounds onto an unlined baking tray (preferably a heavy iron tray with no
sides). Place a disc of sablé on top of each round.
STEP
No 6
BAKE for 30–40 minutes until puffed and golden.
Remove from the oven and run a metal scraper underneath each choux bun to release it from the tray.
The choux pastry should feel hollow when lifted off the tray. Set aside to cool.
Peanut butter, banana, bubblegum
MAKES 10
You will need

1 quantity Chouxmaca Buns
1 quantity Zumbaron Shells, coloured yellow, sprinkled with chopped peanuts (optional)
1 quantity Bubblegum Paste
PEANUT BUTTER CRÈME PÂTISSIÈRE

500 g (1 lb 2 oz) milk
10 g (3/8 oz) skim milk powder
175 g (6 oz) egg yolk
75 g (2¾ oz) caster (superfine) sugar
50 g (1¾ oz) cornflour (cornstarch)
50 g (1¾ oz) unsalted butter, cubed
50 g (1¾ oz) smooth peanut butter
2 g (1/16 oz) sea salt
Heat the milk and milk powder in a medium saucepan over medium heat until almost boiling. Remove
from the heat. Whisk the egg yolk, caster sugar and cornflour in a bowl until thick and pale, then
gradually whisk in the hot milk. Return the mixture to the saucepan and whisk constantly over medium
heat until the custard comes to the boil. Boil for 30 seconds, then transfer to a bowl and cover with
plastic wrap, ensuring the plastic is touching the surface.
Cool the crème pâtissière to 50°C (120°F), then blend in the butter and peanut butter with a hand
blender until smooth. Add the sea salt, cover with plastic wrap as before and refrigerate to cool
completely. Before using the crème pâtissière, use a whisk to whisk it smooth again.
BANANA COMPOTE
½ lemon
250 g (9 oz) ripe bananas, sliced 5 mm (¼ inch) thick
60 g (2¼ oz) condensed milk
seeds scraped from 1 vanilla bean
30 g (1 oz) milk
60 g (2¼ oz) pure cream (35% fat)
Squeeze the lemon juice over the banana to stop it oxidising. Put the banana, condensed milk, vanilla
seeds and milk into a medium frying pan over medium heat. Cook for 1–2 minutes until the mixture
starts to thicken and break down. Remove from the heat and pour into a bowl. Cover the mixture with
plastic wrap, ensuring the plastic is touching the surface, and set aside to cool.
Meanwhile, whisk the cream to soft peaks and store in the refrigerator until needed. Once the
banana mixture has cooled, fold through the cream, then cover with plastic wrap and store in the
refrigerator until needed.
BUBBLEGUM CHANTILLY
4 g (1/8 oz) gold-strength gelatine leaves
24 g (7/8 oz) cold water
590 g (1 lb 4¾ oz) pure cream (35% fat)
125 g (4½ oz) Bubblegum Paste, extra
Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to
soak. Put the cream into a medium saucepan over medium heat and bring to 85°C (185°F). Add the
bubblegum paste and the gelatine with any remaining soaking liquid and stir well until dissolved.
Pour the mixture into a container or bowl and cover with plastic wrap, ensuring the plastic is touching
the surface. Store in the refrigerator overnight or until needed.
CARAMELISED PEANUTS
90 g (3¼ oz) caster (superfine) sugar
seeds scraped from ½ vanilla bean
30 g (1 oz) water
250 g (9 oz) roasted peanuts
3 g (1/8 oz) cocoa butter
Line a baking tray with baking paper. Place the sugar, vanilla seeds and water into a small saucepan
over medium heat. Stir to combine and bring to 121°C (249°F). Remove from the heat and add the
peanuts, stirring vigorously so the mixture crystallises. Return to the heat and cook for 4–5 minutes or
until caramelised. Add the cocoa butter and stir to combine. Spread out on the prepared baking tray
so the nuts aren’t touching each other. Set aside to cool completely.
TO ASSEMBLE
Place the prepared chouxmaca buns onto a clean baking tray and use a small knife to cut a 2 cm (¾
inch) diameter hole in the very top of the bun. Put the peanut butter crème pâtissière in a piping
(icing) bag (no nozzle is needed) and fill each choux bun halfway. Put the bubblegum paste in another
piping bag and pipe a teaspoonful into the choux bun. Put the banana compote into a piping bag and
fill the remaining space in each chouxmaca bun.
Sprinkle with a few caramelised peanuts. Put the bubblegum chantilly in another piping bag with an
11 mm (7/16 inch) fluted piping nozzle and pipe the chantilly on top of the choux bun in a spiral motion
until it is roughly 4 cm (1½ inches) high. Lastly, place one zumbaron shell on top of each chouxmaca.
Keep in the refrigerator until consumed. These are best eaten within 4–5 hours of filling.
Blueberry pancakes, maple crème fraîche
MAKES 10
You will need

1 quantity Zumbaron Shells, coloured purple
1 punnet fresh blueberries
PANCAKE CRÈME
300 g (10½ oz) Pancakes
100 g (3½ oz) pure maple syrup
50 g (1¾ oz) milk
1 g (1/32 oz) salt
Cut the pancakes into 4 cm (1½ inch) pieces and put them into a food processor with the remaining
ingredients. Blend until a smooth paste is achieved. Place in an airtight container and store in the
BLUEBERRY GEL
300 g (10½ oz) Blueberry Purée
100 g (3½ oz) whole blueberries
40 g (1½ oz) caster (superfine) sugar
8 g (¼ oz) pectin 325 NH 95
8 g (¼ oz) Citric Acid Solution
Put the blueberry purée and whole blueberries into a medium saucepan over medium heat. Put the
caster sugar and pectin into a small bowl and mix them together. Heat the blueberry purée to 60°C
(140°F). Add the sugar and pectin mixture and use a whisk to stir it through, then continue whisking
constantly in slow motion until the mixture comes to a boil.
Remove the pan from the heat and add the citric acid solution. Pour into a container and cover with
plastic wrap, ensuring the plastic is touching the surface. Set aside to cool. Once cool, put the mixture
into a food processor and process to a paste.
VANILLA MAPLE CRUMBLE

100 g (3½ oz) unsalted butter
100 g (3½ oz) pure maple syrup
30 g (1 oz) rolled oats
30 g (1 oz) fine desiccated coconut
45 g (1½ oz) plain (all-purpose) flour
2 g (1/16 oz) finely grated lemon zest
1 g (1/32 oz) ground cinnamon
Put the unsalted butter and maple syrup into the bowl of an electric mixer fitted with a beater
attachment and beat on medium speed until soft. Add the remaining ingredients and mix until
combined. Wrap the crumble mixture in plastic wrap and place it in the refrigerator for 1–2 hours
until firm.
Preheat the oven to 160°C (315°F). Line a tray with baking paper. Remove the firmed mixture from
the plastic wrap and, using the large-toothed side of a grater, grate the crumble mixture over the
prepared tray. Bake for 14–15 minutes until golden, stirring the crumble every 5 minutes. Allow the
crumble to cool on the tray, then store it in an airtight container.
VANILLA CRÈME FRAÎCHE CHANTILLY

250 g (9 oz) pure cream (35% fat)
250 g (9 oz) crème fraîche
2 g (1/16 oz) lemon zest
Put all of the ingredients into the bowl of an electric mixer fitted with the whisk attachment. Whisk
until firm peaks form.
TO ASSEMBLE
inch) diameter hole in the very top of the bun. Put the pancake crème in a piping (icing) bag (no
nozzle is needed) and fill the bottom third of the bun with crème. Put the blueberry gel in another
piping bag and fill the second third of the choux bun. Place some fresh blueberries on top of the gel
and cover with a layer of pancake crème. Fill the remaining space in each choux bun with the vanilla
maple crumble.
Put the vanilla crème fraîche chantilly in another piping bag with an 11 mm (7/16 inch) plain piping
nozzle and pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high.
Lastly, place one zumbaron shell on top of each chouxmaca. Keep in the refrigerator until consumed.
These are best eaten within 4–5 hours of filling.
Carrot cake
MAKES 10
You will need

1 quantity Zumbaron Shells, coloured orange
CARROT CAKE
melted butter, for greasing
120 g (4¼ oz) eggs
165 g (5¾ oz) canola oil
225 g (8 oz) caster (superfine) sugar
150 g (5½ oz) self-raising flour
¼ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
pinch salt
65 g (23/8 oz) grated carrots
70 g (2½ oz) walnuts, chopped
Preheat the oven to 160°C (315°F) and grease a 20 cm (8 inch) cake tin with the melted butter. Put the
eggs and canola oil into the bowl of an electric mixer fitted with the whisk attachment. Turn onto low
speed and combine.
When the mixture is well combined, increase the speed slowly to medium and add the caster sugar.
Continue whisking until the mixture thickens slightly, then fold through the sifted dry ingredients.
Lastly fold in the carrot and walnuts.
Pour the mixture into the prepared cake tin and bake for 50 minutes, or until a skewer comes out
clean. Leave to cool, then remove from the tin. Wrap the cake in plastic wrap or store in an airtight
container.
CARROT CAKE PURÉE

445 g (15¾ oz) carrot cake
170 g (6 oz) milk
Break the carrot cake into pieces, and put them into a food processor. Add the milk and process until
a paste is formed, adding a little more milk if necessary. Store in an airtight container in the
WHIPPED CREAM CHEESE

135 g (4¾ oz) cream cheese
100 g (3½ oz) sour cream
235 g (8½ oz) pure cream (35% fat)
Place the cream cheese, caster sugar, sour cream and lemon zest into the bowl of an electric mixer
fitted with a whisk attachment. Turn to medium speed and start to whip the cream cheese mixture, then
slowly pour the cream into the bowl while the cream cheese is being whipped. Once all the cream is
added, whisk the mixture until firm peaks form. Cover with plastic wrap and store in the refrigerator
until needed.
CITRUS CRÈME PÂTISSIÈRE

350 g (12 oz) Crème Pâtissière
4 g (1/8 oz) finely grated orange zest
15 g (½ oz) lemon juice
15 g (½ oz) orange juice
Put all of the ingredients into a medium mixing bowl and use a whisk to gently bring them together.
Scrape down the sides of the bowl, cover with plastic wrap and store in the refrigerator until needed.
TO ASSEMBLE
inch) diameter hole in the very top of each bun. Put the carrot cake purée in a piping (icing) bag (no
nozzle is needed) and fill the choux bun halfway. Put the citrus crème pâtissière in another piping bag
and fill the remaining space in each chouxmaca bun.
Put the whipped cream cheese in another piping bag with an 11 mm (7/16 inch) star piping nozzle
and pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly,
place one zumbaron shell on top of each chouxmaca. Keep in the refrigerator until consumed. These
are best eaten within 4–5 hours of filling.
Chocolate, raspberry, Earl Grey
MAKES 10
You will need

1 quantity Zumbaron Shells, coloured red, sprinkled with cocoa nibs
CHOCOLATE RASPBERRY CRÉMEAUX

60 g (2¼ oz) milk
4 g (1/8 oz) Earl Grey tea leaves
125 g (4½ oz) milk couverture chocolate (40%), chopped or buttons
50 g (1¾ oz) egg yolk
65 g (23/8 oz) Raspberry Purée
Put the cream, milk and Earl Grey tea leaves into a medium saucepan over medium heat and bring to
80°C (175°F). Remove from the heat and cover with plastic wrap to create an airtight seal. Leave to
infuse for 15 minutes.
Meanwhile, melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a
microwave. Put the egg yolk and caster sugar into a bowl and whisk until light and fluffy. Remove the
plastic wrap from the saucepan and reheat the cream mixture. Once the temperature reaches 80°C
again, strain the mixture over the egg yolk mixture, stirring constantly to avoid scrambling the eggs.
Return to the saucepan over medium heat. Whisk constantly until the temperature reaches 83–85°C
(180–185°F). Remove from the heat.
Strain about half the mixture over the melted chocolate, stirring well to combine, then add the
remaining mixture and stir well to combine. Put the raspberry purée into a clean saucepan and heat to
40°C (105°F). Add to the chocolate mixture and stir to combine. Pour into a bowl or container and
cover with plastic wrap, ensuring the plastic is touching the surface. Store in the refrigerator until
ready for use.
RASPBERRY GEL
300 g (10½ oz) Raspberry Purée
6 g (3/16 oz) pectin 325 NH 95
Put the raspberry purée into a small saucepan over medium heat and heat to 60°C (140°F). Combine
the caster sugar and pectin, add to the purée and stir through well. Stir constantly until the mixture
reaches boiling point.
Remove from the heat, pour into a bowl or container and cover with plastic wrap, ensuring the
plastic is touching the surface. Set aside for 1–2 hours to cool to room temperature and set.
COCOA NIB CURD

40 g (1½ oz) milk
15 g (½ oz) full-cream (whole) milk powder
50 g (1¾ oz) cocoa nibs
1.5 g (1/16 oz) iota carrageenan
160 g (5¾ oz) eggs
200 g (7 oz) unsalted butter, cubed
Put the milk, cream, milk powder and cocoa nibs in a medium saucepan over medium heat and heat to
90°C (195°F). Remove from the heat and cover with plastic wrap, ensuring that the plastic is touching
the surface. Leave to infuse for at least 2 hours, preferably overnight. Combine the iota carrageenan
with 3 tablespoons of the caster (superfine) sugar in a small bowl. In a separate bowl, combine the
remaining caster sugar with the eggs and set aside.
Once the cream mixture has infused, remove the plastic wrap and reheat it to 90°C. Strain the
cream mixture into the egg mixture, whisking well. Off the heat, return the mixture to the saucepan,
ensuring there are no cocoa nibs stuck to the sides of the bowl. Add the iota carrageenan mixture and
use a hand blender to blend the mixture until the crystals have dissolved and the mixture is lump-free.
Heat over medium heat and stir constantly until the mixture reaches 95°C (200°F).
Remove from the heat, pour into a bowl or container and cool to 55°C (130°F). Slowly add the
butter and use a hand blender to blend the mixture until it is well emulsified. Pour into a container and
cover with plastic wrap, ensuring the plastic is touching the surface. Store in the refrigerator until
needed.
MILK CHOCOLATE AND EARL GREY CHANTILLY

450 g (1 lb) pure cream (35% fat)
20 g (¾ oz) Earl Grey tea leaves
125 g (4½ oz) milk couverture chocolate (38%)
Put the cream and Earl Grey tea leaves in a small saucepan over medium heat and bring to 90°C
(195°F). Remove from the heat, cover with plastic wrap, ensuring the plastic is touching the surface,
and leave to infuse for 20 minutes.
soak. Melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave.
Remove the plastic wrap and reheat the cream to 90°C. Add the gelatine and any soaking liquid and
stir well to dissolve. Strain the mixture over the melted chocolate, stirring constantly as you pour.
Pour the mixture into a container and cover with plastic wrap, ensuring the plastic is touching the
surface. For best results, leave overnight in the refrigerator to set.
TO ASSEMBLE
inch) diameter hole in the very top of each bun. Put the raspberry gel in a piping (icing) bag (no
nozzle is needed) and pipe a tablespoon into the base of each choux bun. Put the chocolate raspberry
crémeaux in another piping bag and fill each choux bun to halfway. Put the cocoa nib curd in another
piping bag and fill the remaining space in each choux bun.
Put the Earl Grey chantilly in another piping bag with an 11 mm (7/16 inch) fluted piping nozzle and
pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly,
Eucalyptus, thyme, honey, lemon
MAKES 10
You will need

1 quantity Chouxmaca buns
1 quantity Zumbaron Shells, coloured pale green
HONEY THYME CREMEAUX

200 g (7 oz) milk
20 g (¾ oz) thyme leaves
0.5 g (1/64 oz) kappa carrageenan
20 g (¾ oz) caster (superfine) sugar
60 g (2¼ oz) Tasmanian leatherwood honey
Put the milk and thyme into a medium saucepan over medium heat and heat to 90°C (195°F). Remove
from the heat and cover tightly with plastic wrap to create a vacuum, then leave to infuse for 1 hour.
Strain the mixture and stir it into the cream.
Combine the iota carrageenan with the kappa carrageenan and caster sugar in a small bowl. Add to
the milk mixture and use a hand blender to blend until smooth, allowing the gels to swell and be free
of lumps.
Put this mixture in a clean saucepan over medium heat and bring to the boil, whisking constantly.
Stir in the honey, remove the pan from the heat and pour the mixture into a container. Cover with
plastic wrap, ensuring the plastic is touching the surface, and leave to cool and set. Once set, process
the mixture in a food processor until smooth.
LEMON GEL
35 g (1¼ oz) lemon peel, pith removed
150 g (5½ oz) Simple Sugar Syrup
3 g (1/8 oz) agar-agar
150 g (5½ oz) lemon juice
1 g (1/32 oz) salt
Bring a saucepan of water to the boil then add the lemon peel and boil for one minute. Strain, then
repeat this process twice more. Put the sugar syrup and agar-agar in a clean saucepan and use a hand
blender to blend until smooth. Bring the mixture to the boil over medium heat.
Put the lemon juice in a clean saucepan and heat to 65°C (150°F). Combine the two mixtures with
the strained lemon peel and salt and pour into a container. Cover with plastic wrap, ensuring the
plastic is touching the surface, and set aside to set for 1–2 hours. Once set, process the gel in a food
processor until smooth.
EUCALYPTUS CHANTILLY
100 g (3½ oz) eucalyptus lollies (candy)
190 g (6¾ oz) yoghurt
1–2 drops eucalyptus oil
soak. Put the cream and eucalyptus lollies in a medium saucepan over medium heat and heat to 90°C
(195°F). Stir constantly to ensure that all the eucalyptus lollies dissolve.
Remove from the heat, stir in the gelatine and any soaking liquid and cool to 35°C (95°F). Add the
yoghurt and eucalyptus oil and combine using a hand blender. Pour into a container and leave
overnight in the refrigerator to set. Put the chantilly into the bowl of an electric mixer fitted with a
whisk attachment and whisk until stiff peaks form.
YOGHURT-COATED MERINGUE
100 g (3½ oz) yoghurt
100 g (3½ oz) eggwhite
10 g (3/8 oz) eggwhite powder
0.6 g (1/64 oz) Xanthan Gum
10 g (3/8 oz) yoghurt powder
CHOCOLATE COATING
300 g (10½ oz) velvet white couverture chocolate
30 g (1 oz) yoghurt powder
Preheat the oven to 50°C (120°F) and line a baking tray with baking paper. Put the yoghurt and
eggwhite into the bowl of an electric mixer fitted with a whisk attachment and start mixing on low
speed. Add the eggwhite powder, then the caster sugar. Increase to medium–high speed and mix for 5
minutes. Add the xanthan gum and yoghurt powder and continue whisking for another 5 minutes until
firm shiny peaks form.
Spread onto the prepared tray to a depth of 8 mm (5/16 inch). Bake until dried and crisp—this
usually takes around 6–8 hours—or, alternatively, use a dehydrator. Allow the meringue to cool. Cut
out discs using a 5 cm (2 inch) round cutter and keep them in an airtight container until ready to be
dipped.
Line a tray with baking paper. Melt the white chocolate and yoghurt powder in a heatproof bowl
over a saucepan of simmering water or in a microwave. Use a hand blender to process the melted
chocolate until smooth, then temper the chocolate using one of the methods described in the Basics
section. Using a fork, dip the discs of meringue into the tempered chocolate then, with an up-and-
down motion, shake off any excess chocolate and clean the bottom of the meringue using a rubber
spatula to remove any excess chocolate. Place on the prepared tray to crystallise, then repeat with the
remaining discs. Store in an airtight container.
TO ASSEMBLE
inch) diameter hole in the very top of each bun. Put the honey thyme cremeaux in a piping (icing) bag
(no nozzle is needed) and fill the bottom third of each choux bun. Put the lemon gel in another piping
bag and fill each choux bun another third full. Fill the remaining space in the choux bun with the
yoghurt-coated meringue.
Put the eucalyptus chantilly into another piping bag with an 11 mm (7/16 inch) plain piping nozzle
and pipe it on top of the choux bun in a spiral motion until it is roughly 4 cm (1½ inches) high. Lastly,
V8 vanilla
MAKES 10
You will need

1 quantity Zumbaron Shells, coloured white
VANILLA NAMELAKA
6 g (¼ oz) gold-strength gelatine leaves
200 g (7 oz) milk
3 Tahitian vanilla beans, split and seeds scraped out
10 g (3/8 oz) vanilla extract
5 g (3/16 oz) Burnt Vanilla Powder
10 g (3/8 oz) glucose
soak. Meanwhile, melt the white chocolate in a heatproof bowl over a saucepan of simmering water
or in a microwave. Put the milk, vanilla beans and seeds, vanilla extract, burnt vanilla powder and
glucose into a saucepan over medium heat and heat to 90°C (195°F). Remove the pan from the heat
and stir in the soaked gelatine and any soaking liquid. Add half of the hot liquid to the melted
chocolate, stir well, then add the remaining hot liquid and stir well. Remove the vanilla beans. Add
the cold cream and use a hand blender to process until smooth. Transfer the mixture to a bowl or
container, cover with plastic wrap, ensuring the plastic is touching the surface, and set aside to cool
until needed.
VANILLA PANNA COTTA

42 g (1½ oz) cold water
300 g (10½ oz) milk
200 g (7 oz) cream
seeds scraped from 2 vanilla beans
Cut the gelatine leaves into small squares, place in a bowl with the water and set aside to soak. Put
the milk, cream and vanilla seeds into a saucepan over medium heat and heat to 85°C (185°F). Add
the soaked gelatine and any soaking liquid and stir well until dissolved. Cool the mixture to 35°C
(95°F).
Divide the mixture between 12 round silicone moulds, each 4 cm (1½ inch) diameter and 1 cm (3/8
inch) deep, filling each mould until the liquid is just short of the top of the mould. Put in the freezer
for 2–3 hours until frozen. Remove the panna cotta from the moulds and place on a tray lined with
baking paper. Cover with plastic wrap and return to the freezer until needed.
VANILLA SPONGE
125 g (4½ oz) eggs
56 g (2 oz) eggwhite
25 g (1 oz) caster (superfine) sugar, extra
110 g (3¾ oz) cake flour
15 g (½ oz) cornflour (cornstarch)
6 g (3/16 oz) melted butter, slightly cooled
Preheat the oven to 220°C (425°F) and line a baking tray with baking paper. Put the egg yolk and
caster sugar into the bowl of an electric mixer fitted with the whisk attachment and whisk to combine.
Slowly add the eggs and beat until slightly pale and airy. Put the eggwhite and the extra caster sugar
in a clean bowl and whisk with an electric whisk until stiff peaks form. Fold the two mixtures
together in a larger bowl using a rubber spatula. Fold through the cake flour and cornflour and then
the melted butter.
Spread the mixture onto the prepared baking tray, to roughly 7 mm (¼ inch) thick. Bake for 8–10
minutes until lightly golden. Remove from the oven and set aside to cool on the tray. Cut the cake into
4.5 cm (1¾ inch) discs.
VANILLA SYRUP
250 g (9 oz) water
2 vanilla beans, split and seeds scraped
6 g (¼ oz) vanilla extract
5 g (3/16 oz) lemon juice
Put all of the ingredients into a medium saucepan over medium heat and bring to the boil. Remove
from the heat and leave to cool. Remove the vanilla beans.
WHIPPED VANILLA GANACHE

160 g (5¾ oz) velvet white couverture chocolate
110 g (3¾ oz) pure cream (35% fat)
3 vanilla beans, split and seeds scraped
15 g (½ oz) vanilla extract
270 g (9½ oz) pure cream (35% fat), extra
Melt the white chocolate in a microwave or in a heatproof bowl over a saucepan of simmering water.
Put the cream and vanilla beans, seeds and extract in a medium saucepan over medium heat and bring
to 85–90°C (185–195°F). Add to the melted chocolate and stir well until smooth.
Add the extra cold cream to the mixture, remove the vanilla beans and cover the ganache with
plastic wrap, ensuring the plastic is touching the surface. Store in the refrigerator for at least 3 hours
before using.
VANILLA CRUNCH
30 g (1 oz) cocoa butter
300 g (10½ oz) Almond Praline
160 g (5¾ oz) Vanilla Crumble
100 g (3½ oz) pailleté feuilletine
15 g (½ oz) Burnt Vanilla Powder
Make this during the assembly process as indicated below and use immediately. Melt the cocoa butter
in a small saucepan over medium heat. Leave to cool to 35°C (95°F), then add to the almond praline
and mix well. Fold through the remaining ingredients.
TO ASSEMBLE
inch) diameter hole in the very top of the bun. Put the vanilla namelaka in a piping (icing) bag (no
nozzle is needed) and fill the bottom quarter of each choux bun. Add a disc of vanilla sponge that has
been soaked in vanilla syrup in next, then add a vanilla panna cotta disc. Pipe in another layer of
vanilla namelaka and place in the freezer for 20 minutes to set quickly.
Meanwhile, make the vanilla crunch (above) and fill the remaining space in the choux buns. Put the
whipped vanilla ganache into an electric mixer fitted with the whisk attachment and whisk until the
mixture is aerated and thickens to firm peaks. Put the whipped vanilla ganache in another piping bag
with an 11 mm (7/16 inch) star piping nozzle and pipe it on top of the choux bun in a spiral motion until
it is roughly 4 cm (1½ inches) high. Lastly, place one zumbaron shell on top of each chouxmaca. Keep
in the refrigerator until consumed. These are best eaten within 4–5 hours of filling.
Petits gâteaux
Petits gâteaux are probably one of my favourite styles of cake to
create, and here you will find some classics that Zumbo regulars will
know well. I love petits gâteaux because they can be whatever size
you like and the textures, flavours and presentation are only limited
by your imagination! I also love coming up with interesting names for
my petits gâteaux: the name gives each one its own identity and sense
of mystery, and often makes people laugh.
My lo can
MAKES 12
Preparation: begin one day ahead.
MINT CHOCOLATE CREMEAUX

9 g (5/16 oz) mint leaves
140 g (5 oz) milk
285 g (101/8 oz) pure cream (35% fat)
30 g (1 oz) cold water
230 g (8¼ oz) Lactée Supérieure (38%) milk couverture chocolate, roughly chopped
60 g (2¼ oz) dark couverture chocolate (64% extra-bitter Guayaquil), roughly chopped
Infuse the mint leaves in the milk and cream overnight in the refrigerator.
soak. Strain the milk mixture, discarding the mint, into a medium saucepan and heat to 90°C (195°F).
Combine both chocolates and melt them in a microwave or in a heatproof bowl over a saucepan of
simmering water. Pour the cream mixture over the gelatine and water and stir to dissolve. Combine
with the melted chocolate. Fill twelve 4 cm (1½ inch) round silicone moulds to a depth of 8 mm (5/16
inch), and freeze.
MILK CHOCOLATE MOUSSE

28 g (1 oz) water
270 g (9½ oz) milk
80 g (2¾ oz) choc-malt drink powder
1.5 g (1/16 oz) guar gum
345 g (12 oz) Lactée Supérieure (38%) milk couverture chocolate, melted
375 g (13 oz) cream, whipped to soft peaks
soak. Put the milk, cream, choc-malt drink powder and guar gum in a medium saucepan. Combine
well using a hand blender.
Transfer the saucepan to the stovetop and heat the mixture to 85°C (185°F). Pour the hot milk
mixture over the gelatine and water. Add the melted chocolate and combine well. Allow the mixture
to cool to 28°C (82°F). Fold through the whipped cream.
CHOC–MALT SABLÉ
110 g (3¾ oz) unsalted butter
2 g (1/16 oz) salt
50 g (1¾ oz) almond meal
100 g (3½ oz) choc-malt drink powder
45 g (1½ oz) egg yolks
140 g (5 oz) plain (all-purpose) flour
15 g (½ oz) baking powder
Soften the butter in an electric mixer fitted with the paddle attachment. Add the salt, almond meal and
choc-malt drink powder and mix until just combined. Pour in the egg yolks and combine. Add the
flour and baking powder and mix until just combined. Form into a flat disc and wrap in plastic wrap.
Put it in the refrigerator to chill.
Preheat the oven to 160°C (315°F) and line a baking tray with baking paper. Grate the sablé over
the tray using a coarse grater, spreading the grated sablé so it will cook evenly. Bake for 15 minutes,
then set aside to cool.
RASPBERRY JAM
260 g (9¼ oz) raspberry purée
4.5 g (5/32 oz) pectin 325 NH 95
3.5 g (1/8 oz) citric acid
Put the raspberry purée in a medium saucepan and bring to the boil. Whisk in the pectin and caster
sugar, then cook the mixture for 3 minutes. Add the citric acid, stir and remove from the heat. Set
aside to cool.
CINNAMON SABLÉ
45 g (1½ oz) icing (confectioners’) sugar
35 g (1¼ oz) boiled egg yolk
5 g (3/16 oz) baking powder
30 g (1 oz) almond meal
1 g (1/32 oz) salt
7 g (¼ oz) ground cinnamon
9 g (5/16 oz) rum
Soften the butter in an electric mixer fitted with the paddle attachment. Add the icing sugar and
combine. Pass the egg yolk through a very fine sieve to achieve a fine paste. Add to the bowl of the
electric mixer and combine ingredients well.
Add half of the dry ingredients and mix. Add the rum and mix again. Add the remaining dry
ingredients and mix until just combined. Wrap the dough in plastic wrap and put it in the refrigerator
to chill.
Preheat the oven to 160°C (315°F) and line a baking tray with baking paper. Roll out the sablé
mixture to 3 mm (1/8 inch) thick. Using a 4 cm (1½ inch) diameter scone cutter, cut out 12 discs, place
them on the prepared tray and bake for 15 minutes.
CHOC-MALT CRUNCH
160 g (5¾ oz) Choc-malt Sablé
60 g (2¼ oz) choc-malt drink powder
50 g (1¾ oz) Excellence dark couverture chocolate (55%), roughly chopped
45 g (1½ oz) Almond Praline, roughly chopped
25 g (1 oz) unsalted butter
85 g (3 oz) vegetable or canola oil
55 g (2 oz) choc-malt breakfast cereal, lightly crushed
Combine the baked sablé and choc-malt drink powder in the bowl of an electric mixer fitted with the
paddle attachment and mix. Melt the chocolate in a heatproof bowl over a saucepan of simmering
water or in a microwave and add to the almond praline.
Add the chocolate and praline mixture to the sablé mixture and combine. Melt the butter in a
medium saucepan then add the oil. Pour into the sablé mixture and combine. Fold through the crushed
cereal.
Spread the mixture 8 mm (5/16 inch) thick on a tray and chill, then use a 4 cm (1½ inch) scone cutter
to cut twelve rounds. Alternatively, fill twelve 4 cm (1½ inch) round silicone moulds to a depth of 8
mm (5/16 inch), then freeze.
GREEN COCOA SPRAY

500 g (1 lb 2 oz) white couverture chocolate, chopped
8 g (¼ oz) green liposoluble food colouring
Heat the cocoa butter in a saucepan over medium heat until melted. Pour the cocoa butter over the
white chocolate and add the green colouring. Using a hand blender, blend until smooth and well
combined.
CHOCOLATE CAN LID
500 g (1 lb 2 oz) dark couverture chocolate (64%), chopped or buttons, tempered
edible silver dusting powder
Pour the tempered chocolate into 12 silicone can lid moulds and leave at room temperature to set.
Pop the chocolates from the moulds and lay them on baking paper. Use a clean, dry paintbrush to
apply silver metallic dust to the surface.
TO ASSEMBLE
Place twelve 5 cm (2 inch) high x 5 cm (2 inch) diameter round cake rings on a tray lined with baking
paper. Put the milk chocolate mousse into a piping (icing) bag fitted with a plain nozzle and pipe into
each mould to fill to half way. Use the back of a spoon to smooth the mousse up the sides of the cake
rings to coat completely. Push in a mint chocolate cremeaux disc, then pipe in more mousse. Pipe a
ball of raspberry jam onto each choc-malt crunch then push the crunch into the mousse. Pipe on
another small amount of mousse and seal with a disc of cinnamon sablé to top it off. Put the cakes in
the freezer for 3 hours until frozen.
Remove from the freezer and unmould using a blowtorch, or use a cloth dipped in hot water and rub
the sides of the cake ring until released. Put the cakes back on the tray and return to the freezer until
ready to finish.
Put the green cocoa spray in the chamber of a Wagner airless spray gun. Remove the cakes from the
freezer and put them in an area that is easy to clean. Holding the spray gun 20 cm (8 inches) away
from the cakes, spray in a left-to-right motion making sure you cover the cakes evenly all over. It’s
best to spray 2 coats. Finish with a chocolate can lid. Refrigerate for 2 hours to bring to the correct
eating temperature.
4 times the vitamin C
MAKES 12
You will need

30 Blackcurrant Meringues
BLACKCURRANT JELLY
500 g (1 lb 2 oz) blackcurrant purée
50 g (1¾ oz) sugar
10 g (3/8 oz) pectin 325 NH 95
3 g (1/8 oz) Citric Acid Solution
Put the blackcurrant purée in a medium saucepan over low heat and whisk until slightly warm.
Combine the sugar and pectin and add to the purée. Whisk to dissolve and continue whisking until the
mixture comes to the boil.
Remove from the heat and add the citric acid solution. Stir to combine, then pour the mixture into
twelve 4 x 1.5 cm (1½ x 5/8 inch) round silicone moulds: fill to just below the top, allow the mixture
to cool then put them in the freezer to harden.
PISTACHIO DACQUOISE
20 g (¾ oz) Pistachio Paste
150 g (5½ oz) almond meal
30 g (1 oz) pistachios, ground
160 g (5¾ oz) icing (confectioners’) sugar
70 g (2½ oz) milk couverture chocolate (38%), melted
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. Put the eggwhite and
caster sugar into the bowl of an electric mixer with the whisk attachment fitted. Whisk on medium
speed until firm peaks form. Take a little of the meringue and mix it with the pistachio paste to
dissolve, then fold back into the remaining meringue.
Fold through the almond meal, ground pistachios and icing sugar. Spread the mixture on the
prepared tray and bake for about 15 minutes until golden. Remove from the oven and allow to cool.
Spread the base of the dacquoise with a thin layer of melted milk chocolate.
PISTACHIO CRUNCH
90 g (3¼ oz) Almond Praline
90 g (3¼ oz) Pistachio Praline
20 g (¾ oz) cocoa butter
60 g (2¼ oz) pailleté feuilletine
11 g (3/8 oz) pistachios, chopped, toasted
Put the almond praline and pistachio praline in a medium bowl. Melt the cocoa butter in a heatproof
bowl over a saucepan of simmering water or in a microwave. Add to the combined praline and stir.
Fold through the remaining ingredients. Use a palette knife to spread the mixture over the pistachio
dacquoise evenly, until smooth.
Put it in the refrigerator for around 1 hour until set. Cut out 6 cm (2½ inch) discs, lay them on a
baking tray and put them in the freezer to harden.
CRÈME ANGLAISE
210 g (7½ oz) milk
65 g (2¼ oz) egg yolk
Put the milk in a small saucepan and heat over medium heat until warm. Mix the egg yolk and caster
sugar together in a bowl and use an electric whisk to whisk until pale. Add a third of the warm milk
to the egg yolk mixture to temper, then put the mixture into the saucepan with the remaining milk and
heat to 85°C (185°F). Remove from the heat and strain through a sieve into a bowl. Allow to cool,
stirring occasionally.
PÂTE À BOMBE
10 g (3/8 oz) water
70 g (2½ oz) sugar
50 g (1¾ oz) egg yolks
Put the water and sugar in a small saucepan. Put the egg yolks into the bowl of an electric mixer fitted
with the whisk attachment. Put the saucepan over medium heat and heat to 123°C (253°F).
Turn the mixer onto high speed and slowly start pouring the hot sugar syrup down the side of the
mixing bowl until it has all been added. Whisk until the mixture thickens and cools, then use
immediately.
VANILLA VIOLET MOUSSE

36 g (1¼ oz) cold water
300 g (10½ oz) crème anglaise
4 drops natural violet extract
210 g (7½ oz) pure cream (35% fat), whipped
120 g (4¼ oz) pâte à bombe
soak. Reheat a third of the crème anglaise in a saucepan or in a heatproof bowl in a microwave. Add
the gelatine and soaking liquid to the heated crème anglaise and stir to dissolve the gelatine. Add this
mixture to the remaining crème anglaise, then add the vanilla seeds and violet extract. When it has
cooled to 25°C (77°F), fold through the whipped cream. Fold through the pâte à bombe.
BLACKCURRANT GLAZE
65 g (2½ oz) Blackcurrant Purée
20 g (¾ oz) lemon juice
60 g (2¼ oz) water
140 g (5 oz) sugar
4 g (1/8 oz) pectin 325 NH 95
25 g (1 oz) glucose
Heat the blackcurrant purée, lemon juice and water in a saucepan to 45°C (113°F). Combine 20 g (¾
oz) of sugar with the pectin and add to the blackcurrant mixture, stirring well. Add the glucose and
remaining sugar and bring the mixture to the boil. Set aside to cool. Cover and store in the refrigerator
until needed.
BLACKCURRANT MARSHMALLOW
320 g (11¼ oz) invert sugar
120 g (4¼ oz) glucose
100 g (3½ oz) Blackcurrant Purée
50 g (1¾ oz) cocoa butter
Make this during the assembly process as indicated below and use immediately. Cut the gelatine
leaves into small squares, place in a bowl with the cold water and set aside to soak. Put 160 g (5¾
oz) of the invert sugar in the bowl of an electric mixer fitted with the whisk attachment. Put the caster
sugar, water, glucose and the remaining invert sugar in a medium saucepan over medium heat and heat
to 113°C (235°F). With the mixer on a medium to high speed, pour the sugar mixture into the bowl.
Warm the blackcurrant purée in the microwave, add it to the mixer and continue whisking. Add in
the gelatine and the soaking liquid and stir to dissolve. Melt the cocoa butter in a small saucepan
gently so that it doesn’t get hotter than 45°C (113°F), add it into the mixer bowl and continue
whisking until the meringue thickens and increases in volume.
TO ASSEMBLE
Put a sheet of 7 cm (2¾ inch) diameter silicone half-sphere moulds onto a baking tray. Put the vanilla
violet mousse in a piping bag (no nozzle is required) and fill the silicone moulds half way. Using a
palette knife, smooth the mousse up the sides of the mould. Insert a round of blackcurrant jelly,
pushing it in slightly so the mousse fills any gaps. Pipe a small amount of mousse over the jelly and
then insert the dacquoise layer. Smooth off the top with a palette knife. Put the tray into the freezer and
freeze for 5–6 hours until set. Remove from the freezer and take the cakes out of the moulds. Set aside
while making the blackcurrant marshmallow (above).
Insert a skewer or a fork into a cake and dip it into the blackcurrant marshmallow so that the entire
outside of the dome is covered except the base. Place flat side down on a tray and repeat for the
remaining cakes. Put the tray of cakes into the freezer to set.
Warm the blackcurrant glaze to 40–45°C (105–113°F). Set up a baking tray or dish with a wire
rack over it and put the frozen cakes on top. Using a ladle or jug, pour the heated glaze over the cakes
until they are all well covered. Using a palette knife, gently move the cakes around slightly to clean
the bottom edges, then place on a cake board or plate and decorate with blackcurrant meringues until
completely covered. Thaw for 1–2 hours to reach the right temperature before serving.
Dirty Dani
MAKES 12
You will need

12 bronze chocolate ball decorations
CARAMEL CRÈME CHANTILLY

soak.
Dry caramelise the sugar in a saucepan over medium heat until it turns a dark amber colour. Heat
the cream in a microwave or in another saucepan with the vanilla seeds and use the cream to deglaze
the caramelised sugar.
Let the mixture cool to 70°C (160°F), then add the gelatine and the soaking liquid. Stir well to
dissolve, then pour into a container and cover with plastic wrap, ensuring the plastic is touching the
surface. Set aside to cool and set.
PASSIONFRUIT CRÈME
150 g (5½ oz) passionfruit juice or strained pulp
200 g (7 oz) eggs
300 g (10½ oz) butter
soak. Put the passionfruit juice, eggs, caster sugar and lemon juice into a saucepan and heat to 85°C
(185°F), stirring constantly. Add the gelatine and soaking liquid and stir to dissolve. Strain and cool
to 50°C (120°F).
Add the butter and use a hand blender to process for 2–3 minutes until well emulsified and shiny.
Put the crème into a container and cover with plastic wrap, ensuring the plastic is touching the
surface. Refrigerate until assembly.
SALTED CARAMEL MOU

120 g (4¼ oz) water, extra
60 g (2¼ oz) liquid glucose
300 g (10½ oz) sugar
200 g (7 oz) butter
soak. Heat the extra water, glucose and sugar in a saucepan until it is dark amber in colour. Heat the
cream in a microwave or a saucepan and use it to deglaze the caramelised sugar.
Continue heating until the mixture reaches 125°C (257°F). Remove from heat and let the caramel
cool slightly. Put the butter, gelatine and soaking liquid in a food processor. Pour the caramel over the
top and blend until smooth and well emulsified, then add the sea salt. Pour the mou onto a baking tray
and put it into the refrigerator to set. Cut out twelve 7 cm (2¾ inch) discs.
HAZELNUT DACQUOISE
135 g (4¾ oz) hazelnut meal
150 g (5½ oz) pure icing (confectioners’) sugar, plus extra for dusting
100 g (3½ oz) hazelnuts, toasted, chopped
Preheat the oven to 175°C (345°F). Line a baking tray with baking paper and set aside. Combine the
hazelnut meal and icing sugar in a bowl.
Put the eggwhite and caster sugar into the bowl of an electric mixer fitted with the whisk attachment
and whisk together on medium speed until firm and shiny. Gently fold the meringue through the icing
sugar mixture. Spread the mixture evenly over the prepared baking tray to make a layer 8 mm (5/16
inch) thick. Sprinkle with the chopped hazelnut, dust lightly with icing sugar and bake for 13–15
minutes until golden.
CRUSHED CARAMEL PIECES

Dry caramelise the sugar in a saucepan over medium heat until it turns a dark amber colour. Pour it
onto a silicone mat or baking paper and allow to cool and harden. Once cool, smash the caramel into
small pieces and store in an airtight container until ready to use.
CARAMEL CRUNCH
170 g (6 oz) Cacao Barry Cara Crakine
115 g (4 oz) Hazelnut Paste
25 g (1 oz) butter, melted
25 g (1 oz) crushed caramel pieces
25 g (1 oz) rice puffs
Put the Cara Crakine in an electric mixer fitted with the paddle attachment. Add the remaining
ingredients, mix well and then spread evenly over the hazelnut dacquoise. Put the dacquoise in the
refrigerator to set.
CHOCOLATE PLAQUES
500 g (1 lb 2 oz) milk couverture chocolate (38%), tempered
Use a palette knife to spread the chocolate in a 1–2 mm (1/32–1/16 inch) layer on guitar sheets. Let the
chocolate set slightly, then cut out 36 circles with a diameter of 7 cm (2¾ inches): you need 3 per
cake. Turn the sheets over and set aside for 3–4 hours to crystallise.
TO ASSEMBLE
Put the caramel crème chantilly into the bowl of an electric mixer fitted with the whisk attachment and
whisk to firm peaks. Transfer the whipped chantilly into a piping (icing) bag fitted with an 11 mm
(7/16 inch) plain nozzle. Put the passionfruit crème into another piping bag fitted with an 11 mm plain
piping nozzle.
Put the dacquoise with its crunch topping on a baking tray lined with baking paper and cut out
twelve 7 cm (2¾ inch) discs. Place a disc of the salted caramel mou on top. Place a disc of the milk
chocolate on each, then pipe a ball of the passionfruit crème on top. Top with another disc of milk
chocolate and push down gently to even out. Pipe a ball of caramel crème chantilly and place the final
chocolate disc on top. Decorate with a bronze chocolate ball decoration. Store in the refrigerator
until ready to serve, within 1 hour.
Maxiadz
MAKES 12
CHOCOLATE HAZELNUT DACQUOISE

50 g (1¾ oz) hazelnut meal
25 g (1 oz) cocoa powder
100 g (3½ oz) pure icing (confectioners’) sugar, plus extra for dusting
Preheat the oven to 175°C (345°F). Line a baking tray with baking paper and set it aside. In the bowl
of an electric mixer fitted with the whisk attachment, whip the eggwhite and caster sugar on medium
speed until firm peaks are formed.
Combine the dry ingredients in a bowl. Add half of the dry ingredients to the meringue mixture,
mixing to combine, then add the remaining dry ingredients and mix well.
Spread the dacquoise in a layer 3–4 mm (1/8 inch) thick on the prepared tray, dust with icing sugar
and bake for 12–15 minutes or until golden. Remove the dacquoise from the oven and allow to cool
on the tray. Once cool, cut the dacquoise into 7.5 x 3 cm (3 x 1¼ inch) slabs.
RASPBERRY BRÛlÉE
40 g (1½ oz) milk
240 g (8¾ oz) Raspberry Purée
50 g (1¾ oz) sugar
Preheat the oven to 120°C (248°F). Line a 15 cm (6 inch) square cake tin with baking paper and set
aside. Put the milk and raspberry purée into a small saucepan and heat to 85°C (185°F). Whisk the
egg yolk and sugar together, then pour the hot purée mixture over the egg mixture and stir well.
Pour into the prepared tin and bake the ûlée in a water bath (bain marie) in the oven for 40–50
minutes or until just set. Tap the tin to check: if it still wobbles it’s not yet set. When ready, remove
the ûlée from the oven and allow to cool in the tin at room temperature, then put it in the freezer.
CHOCOLATE MOUSSE
180 g (6¼ oz) milk
130 g (4½ oz) egg yolk
35 g (1¼ oz) sugar
200 g (7 oz) dark couverture chocolate (70%), chopped or buttons
60 g (2¼ oz) Hazelnut Paste
200 g (7 oz) thickened (whipping) cream, whipped
soak. Heat the milk in a small saucepan over medium heat. Put the egg yolk and sugar in a bowl and
whisk until pale. Add a third of the milk to the eggs, stirring together, then return the mixture to the
remaining milk in the saucepan. Heat to 85°C (185°F), stirring constantly. Add the gelatine and any
soaking liquid and stir to dissolve. Put the chocolate in a bowl and pour in the hot mixture, whisking
until smooth and the chocolate is melted and combined. Cool to 28°C (82°F) then add the hazelnut
paste. Fold through the whipped cream. Cover with plastic wrap, ensuring that the plastic is touching
the surface, and use immediately.
COATING
500 g (1 lb 2 oz) milk couverture chocolate (38%), chopped or buttons
100 g (3½ oz) cocoa butter, chopped
8 g (¼ oz) red liposoluble food colouring
100 g (3½ oz) diced almonds, toasted
150 g (5½ oz) hazelnuts, toasted and crushed
edible red metallic dusting powder
Make the coating during the assembly process as indicated below and use immediately. To make the
coating, melt the milk chocolate and cocoa butter with the red liposoluble food colouring in a
heatproof bowl over a saucepan of simmering water or in a microwave. Pour the chocolate mixture
into a milkshake glass or other tall container with a small diameter.
Toss the combined toasted nuts with edible red metallic dusting powder and spread them on a tray.
Combine with the sea salt.
TO ASSEMBLE
Set a silicone iceblock (popsicle/ice lolly) mould on a baking tray. Put the chocolate mousse in a
piping (icing) bag and pipe a 2–3 mm (1/8 inch) thick layer of chocolate mousse into the bottom of the
mould. Use a palette knife to smooth it up the edges of the mould to best eliminate air bubbles, then
add a block of dacquoise. Pipe in another small amount of mousse.
Remove the frozen ûlée from the freezer and cut it into 6 x 3 cm (2½ x 1¼ inch) rectangles and add
one to each mould. Pipe over a little more mousse then place another block of dacquoise on top.
Insert an iceblock stick in the bottom, then fill the remainder of the mould with chocolate mousse,
smooth with a palette knife and put the moulds in the freezer for 3–5 hours until frozen.
Prepare the coating as above, then remove the frozen cakes from the freezer and unmould them.
Holding the iceblock stick, dip each cake into the chocolate mixture, then coat it in the nut mixture
immediately after dipping. Leave them in the refrigerator for 2 hours to come to the correct
temperature before serving.
Eric is bananaman
MAKES 12
BANANA LEMON MAPLE CRÈME

60 g (2¼ oz) Lactée Supérieure milk couverture chocolate (38%)
75 g (2¾ oz) banana purée or mashed banana
150 g (5½ oz) eggs
50 g (1¾ oz) maple syrup
1 cinnamon quill
1.5 g (1/16 oz) finely grated lemon zest
Line a baking tray with baking paper and set aside. Melt the chocolate in a heatproof bowl over a
saucepan of simmering water or in a microwave. Put the lemon juice, banana purée, eggs, maple
syrup, vanilla seeds, cinnamon quill, lemon zest and caster sugar in a saucepan and stir over medium
heat until the sugar has dissolved. Continue to cook, stirring constantly, until the mixture reaches 85°C
(185°F).
Strain into the bowl containing the melted chocolate and stir well until combined. Cool the mixture
to 50°C (120°F) then blend in the butter with a hand blender until smooth. Spread the mixture onto the
prepared tray to a thickness of 1.3 cm (½ inch) and put it in the freezer to harden. When set, cut into 4
cm (1½ inch) squares.
FLOURLESS CHOCOLATE CAKE

67.5 g (23/8 oz) Chocolat Amer (60%) or Force Noire (50%) dark chocolate
56 g (2 oz) butter
26 g (1 oz) pure icing (confectioners’) sugar
4 g (1/8 oz) cocoa powder
22 g (7/8 oz) eggs, at room temperature
32 g (11/8 oz) egg yolk, at room temperature
Preheat the oven to 170°C (325°F). Line a baking tray with baking paper and set aside. Melt the
chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave, then cool to
40°C (105°F).
Cream the butter, icing sugar and cocoa in an electric mixer fitted with a beater attachment for 2
minutes until fluffy. Add the melted chocolate and mix well. Add the eggs and egg yolk a little at a
time, mixing well between each addition. Transfer the mixture to a large bowl and clean the mixer
bowl, ensuring you dry it thoroughly.
Put the eggwhite in the mixer bowl and use the whisk attachment to whisk until foaming. Gradually
add the caster sugar, whisking well between each addition. Continue whisking until the meringue has
formed stiff glossy peaks. Fold a small amount of the meringue into the chocolate mixture to lightly
temper, then gradually fold in the remaining meringue, taking care not to beat out all the air.
Scrape the mixture onto the prepared tray and use a crank-handled palette knife to smooth it out to a
thickness of 1 cm (3/8 inch). Bake for 15–20 minutes or until set to touch. Remove from the oven and
allow to cool. Cut into twelve 4 cm (1½ inch) squares.
SALTED CHOCOLATE PLAQUES

400 g (14 oz) mixture of milk and white chocolate, tempered and coloured with yellow liposoluble
colour
sea salt, to sprinkle
Using a small amount of cold water, wet the back of a baking tray lightly, place a piece of baking
paper on top and smooth using a tea towel (dish towel) to get rid of any air bubbles. Spread a 2 mm
(1/16 inch) layer of the tempered chocolate across the baking paper using a crank-handled palette knife.
Lightly tap the tray on the bench to smooth out the chocolate. Sprinkle with the sea salt and leave to
cool.
Once the chocolate starts to set, use a knife and a ruler to cut it into 4 cm (1½ inch) squares. Cover
with another sheet of baking paper and turn the sheet over to fully crystallise. Store in a cool dry
place.
CARAMELISED ALMONDS
0.5 g (1/64 oz) ground cinnamon
30 g (1 oz) water
250 g (9 oz) whole blanched almonds, toasted
3 g (1/8 oz) cocoa butter
Line a baking tray with baking paper and set aside. Put the caster sugar, vanilla seeds, ground
cinnamon and water into a small saucepan over medium heat and stir to combine. Heat to 121°C
(249°F). Remove from the heat and add the almonds, then stir vigorously and the mixture will
crystallise. Return to the heat and cook until caramelised.
Add the cocoa butter and stir to combine. Spread onto the prepared tray, making sure the almonds
are not touching each other, before they cool completely.
BANANA MILK CHOCOLATE GLAZE

75 g (2¾ oz) water, extra
150 g (5½ oz) liquid glucose
350 g (12 oz) condensed milk
75 g (2¾ oz) banana purée or mashed banana
15 g (½ oz) lemon concentrate
300 g (10½ oz) Lactée Supérieure (38%) milk chocolate, melted
5 g (3/16 oz) yellow liposoluble colour
soak. Heat the extra water, caster sugar and glucose to 103°C (217°F).
Add the condensed milk, banana purée, lemon concentrate, the gelatine and soaking liquid and the
melted chocolate. Add yellow colour and blend with a hand blender. Store in the refrigerator until
ready to use.
Heat this glaze to 35°C (95°F) for use on frozen cakes.
CHOCOLATE BANANA MOUSSE

4.5 g (5/32 oz) gold-strength gelatine leaves
550 g (1 lb 4 oz) pure cream (35% fat)
370 g (13 oz) dark couverture chocolate (64% extra-bitter Guayaquil)
55 g (2 oz) milk
225 g (8 oz) banana purée or mashed banana
15 g (½ oz) banana extract (optional)
soak. Whip the cream until soft peaks form, then cover and refrigerate.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave: the
chocolate should be at 45°C (113°F). Put the milk in a medium saucepan over medium heat and bring
to 70°C (160°F). Add the soaked gelatine and any remaining soaking liquid and stir well to dissolve.
Pour the milk mixture over the melted chocolate and use a whisk or spatula to stir until well
combined.
Heat the banana purée to 30°C (86°F) and add to the chocolate mix, then cool the mixture to 32°C
(90°F). Using a spatula, fold a quarter of the whipped cream into the mixture until combined, then
fold through the remaining cream and add the banana extract. Use immediately.
TO ASSEMBLE
Place twelve 5 cm (2 inch) square stainless steel rings on a baking tray lined with baking paper. Put
the chocolate banana mousse into a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle
and pipe a 2 cm (¾ inch) thick layer into the bottom of each mould. Use a crank-handled palette knife
to smooth the mousse up the sides of each mould so that the sides are covered in mousse.
Place one of the dark chocolate plaques inside each mould and push down gently. Pipe another 7
mm (¼ inch) layer of chocolate banana mousse, and then place another square of the dark chocolate,
pressing down gently. Place a square of the banana lemon maple crème on top, followed by a square
of the flourless chocolate cake, pressing gently once again. Pipe another 7 mm (¼ inch) layer of
banana chocolate mousse on top of the flourless chocolate cake and cover with the caramelised
almonds, then pipe more mousse to cover the almonds thinly. Lastly, place a second square of
flourless chocolate cake to finish. Smooth off the top with a palette knife so the cakes are level with
the top of the moulds, then put the cakes into the freezer for 3 hours to harden.
Heat the banana milk chocolate glaze to 35–40°C (95–105°F) in a microwave or in a heatproof
bowl over a saucepan of simmering water. Use a hand blender to smooth the mixture, being gentle and
holding it still rather than moving: try to avoid creating any air bubbles. Wrap a baking tray in plastic
wrap and set it under a wire rack.
Remove the cakes from the freezer. Using a cloth and hot water (or blowtorch) rub the sides of the
rings to release the cakes and invert them onto the wire rack. Pour the glaze over each cake, making
sure to cover the sides. Quickly, with one swipe of a palette knife, smooth the top of the cakes to
remove any excess glaze. Leave for 30 seconds to allow excess glaze to drip off, then use a large
palette knife to pick the cakes up off the rack and place them on a serving plate. Decorate with the
salted chocolate plaques. Allow to thaw for 2 hours in the refrigerator before serving.
Snowmanorr
MAKES 12
SABLÉ À CHOUX
150 g (5½ oz) sugar
Place all of the ingredients in the bowl an electric mixer fitted with the beater attachment and begin
mixing on low speed until just combined. Increase the speed to medium and mix for 2 minutes. Gather
the dough together and put it on a sheet of plastic wrap, then flatten to approximately 2 cm (¾ inch)
thick. Wrap and place in the refrigerator for 2 hours or until the dough has firmed.
PÂTE À CHOUX
10 g (3/8 oz) sugar
10 g (3/8 oz) salt
215 g (75/8 oz) water
270 g (9½ oz) coconut milk
15 g (½ oz) coconut milk powder
365 g (12¾ oz) eggs
Preheat the oven to 210°C (415°F). Combine the butter, sugar, salt, water, coconut milk and coconut
milk powder in a saucepan and bring to the boil. Remove from the heat and quickly beat in the flour
with a wooden spoon or a whisk. Return the pan to the heat and continue beating until the mixture
comes together and leaves the sides of the pan. Beat over low heat for a further 1–2 minutes to cook
the flour. Remove the pan from the heat and allow the mixture to cool slightly.
Transfer the mixture to the bowl of an electric mixer fitted with a beater attachment and begin
beating the mixture on medium speed to release 60% of the heat. Add the eggs gradually, beating well
between each addition until well incorporated. Add the last portion of egg and continue beating until
thick and glossy.
Lightly butter a baking tray, then wipe off any excess with paper towel. Dip a 6 cm (2½ inch) round
cutter in flour then stamp it on the tray to form 12 outlines, leaving a 3 cm (1¼ inch) gap between
each to allow for spreading. Put the choux pastry in a piping bag fitted with an 11 mm (7/16 inch) plain
nozzle. Hold the bag over the centre of the circle, about 2 cm (¾ inch) above the tray and slowly but
firmly pipe down, without moving the bag from this position. The pastry will spread towards the edge
of the circle outline, so stop piping just before it reaches the outline and turn the bag to 12 o’clock,
then quickly swipe around and off at 6 o’clock. Repeat until all the mixture is piped onto the tray.
Remove the sablé from the refrigerator and roll the dough out to 3 mm (1/8 inch) thick on a floured
work surface, or between two sheets of baking paper. Using a round 6 cm (2½ inch) cutter, stamp out
12 discs, and lightly place a disc on each of the choux pastry balls.
Bake for 20–25 minutes or until the puffs are golden. It is important not to open the oven door until
the choux pastry has a good colour, otherwise you can halt the rising of the pastry, resulting in it
collapsing. Once the pastry is golden, reduce the oven temperature to 120°C (248°F) and cook for a
further 10 minutes to extract residual moisture in the choux so it stays crisp. Choux pastry should
always feel light when you lift it up. Set aside to cool.
LYCHEE GEL
250 g (9 oz) lychee purée
1.5 g (1/16 oz) gellan gum
Put all of the ingredients into a small saucepan and, before putting it on the stove, blend with a hand
blender until it is smooth and the powders are fully dissolved. Put twelve 4 x 1.5 cm (1½ x 5/8 inch)
flexible round pastry moulds on a baking tray and set aside. Bring the mixture to the boil, whisking
constantly and gently. Once it has boiled, remove from the heat and pour the gel into the moulds,
filling them three-quarters full, then put them in the refrigerator to set.
BUBBLE TEA CUSTARD

250 g (9 oz) milk
8 g (¼ oz) jasmine black tea leaves
60 g (2¼ oz) sugar
14 g (½ oz) butter
45 g (1½ oz) tapioca pearls, cooked and drained
Put the milk and jasmine tea leaves in a medium saucepan and heat to 85°C (185°C). Remove from
the heat, cover tightly with plastic wrap and leave to infuse for 15 minutes. In a bowl, mix together
the egg yolk, sugar and cornflour and whisk until pale and fluffy. Strain the milk mixture into a clean
saucepan over medium heat and heat to just below boiling. Pour a third of the milk into the egg
mixture and stir well, then return the mixture to the remaining milk in the saucepan and bring it to the
boil, stirring constantly to avoid burning the bottom.
When the custard has thickened, cook for 1 minute, then scrape into a bowl and set aside to cool to
50°C (120°F). Once cooled, add the butter and mix with a hand blender, then fold through the cooked
tapioca pearls. Cover with plastic wrap, ensuring the plastic is touching the surface, and store in the
refrigerator.
LYCHEE COMPOTE
250 g (9 oz) lychee purée
Put the lychee purée and iota carrageenan into a small saucepan. Use a hand blender to blend and
dissolve the iota. Bring to the boil over medium heat, stirring constantly. Once boiled, pour the purée
into a bowl or container and cover with plastic wrap, ensuring the plastic is touching the surface. Put
it in the refrigerator to cool and set.
COCONUT CURD
20 g (¾ oz) coconut milk or purée
45 g (1½ oz) coconut cream
80 g (2¾ oz) eggs
3 g (1/8 oz) coconut milk powder
125 g (4½ oz) butter, at room temperature
Put the coconut milk, coconut cream, eggs, coconut milk powder, caster sugar and iota carrageenan in
a medium saucepan and use a hand blender to emulsify. Put the pan over medium heat and, stirring
constantly with a whisk, heat to 93°C (199°F). Remove from the heat, strain the coconut curd mixture
into a bowl and cool to 50°C (120°F). Add the butter and use a hand blender to blend the mixture for
3–4 minutes until it is smooth and shiny.
Cover with plastic wrap, ensuring the plastic is touching the surface, and place in the refrigerator to
cool and set.
LYCHEE COCONUT CRÈME LÉGÈRE

500 g (1 lb 2 oz) mascarpone
500 g (1 lb 2 oz) coconut curd
250 g (9 oz) lychee compote
Put the ingredients into the bowl of an electric mixer fitted with the whisk attachment and whisk on
medium speed until firm peaks start to form. Remove from the mixer and put the crème légère into a
piping (icing) bag fitted with a 11 mm (7/16 inch) plain nozzle, then set aside until needed or store in
the refrigerator.
WHITE CHOCOLATE PLAQUES

250 g (9 oz) white couverture chocolate
25 g (1 oz) coconut milk powder
8 g (¼ oz) freeze-dried lychee, crushed (optional)
Temper the white chocolate and fold through the dry ingredients. Moisten the tabletop with a wet
cloth and lay a 30 x 40 cm (12 x 16 inch) acetate sheet on the moistened surface. Smooth with a clean
cloth. Spread a 2 mm (1/16 inch) layer of chocolate on the acetate using a palette knife until smooth and
the chocolate starts to crystallise.
Using an 8 cm (3¼ inch) round cutter, cut discs of the chocolate, as many as you can get. Lay a
sheet of baking paper over the top and flip over the acetate sheet. Put a heavy tray on top to keep the
chocolate flat.
COCONUT CRUNCH
90 g (3¼ oz) white chocolate, chopped or buttons
50 g (1¾ oz) pure coconut paste (see Glossary)
140 g (5 oz) pure almond paste (see Glossary)
80 g (2¾ oz) pailleté feuilletine
15 g (½ oz) fine desiccated coconut
Put the white chocolate in a heatproof bowl and melt over a saucepan of simmering water or in a
microwave. Remove from the heat, add the nut pastes and stir to combine. Fold through the remaining
ingredients.
Line a baking tray with baking paper and spread out the mixture to 6 mm (¼ inch) thick. Place the
tray in the refrigerator for the mixture to cool and set. Once set, cut out discs using a 5 cm (2 inch)
round cutter. Lay the discs on a tray lined with baking paper and keep covered, in the refrigerator,
until needed.
WHITE GLAZE
25 g (1 oz) gold-strength gelatine leaves
450 g (1 lb) sugar
225 g (8 oz) water
450 g (1 lb) glucose
300 g (10½ oz) condensed milk
5 g (3/16 oz) titanium dioxide
soak. Heat the sugar, water and glucose in a medium saucepan to 101°C (214°F). Add the gelatine
with any soaking liquid and the condensed milk and stir to dissolve, then pour the mixture over the
chocolate. Add the titanium dioxide and gently blend by hand, being careful not to add any air
bubbles. Leave the glaze to cool and set overnight before use. Use the glaze at 28–35°C (82–95°F).
TO ASSEMBLE
Put the white glaze into a heatproof bowl and melt to 35°C (95°F) in a microwave or double boiler.
Dip the tops of the choux buns into the glaze. Shake off any excess and clean off the edges with your
finger. Leave to set slightly then cut the choux buns in half across the middle. Make sure that you keep
the tops and bottoms matched up so that they fit back together. Pipe some of the lychee coconut crème
légère into the bottom half of each choux bun.
Place one of the coconut crunch discs on top and push down gently so that the crème légère levels
off at the edge of the pastry. Put the bubble tea custard into a piping (icing) bag and pipe a 2.5 cm (1
inch) disc of custard on top of the crunch, then place a round of lychee gel on top of the custard. Pipe
the coconut crème légère around the edge of the bottom half of each choux bun in a circular motion on
top of itself until it’s about three levels high; halfway through, add a white chocolate plaque. Pipe
bubble tea custard into the middle of the crème légère, on top of the lychee gel. Finally pipe a
golfball-size amount of the crème légère on top and finish with the choux bun tops. Add a white
chocolate snowflake decoration.
Got no grains
MAKES 12
You will need

1 quantity Milk Chocolate Glaze
MAPLE GEL
230 g (8¼ oz) pure maple syrup
1.5 g (1/16 oz) agar-agar
2 g (1/16 oz) xanthan gum
Put all of the ingredients in a saucepan and process with a hand blender for about 10 seconds to
combine thoroughly and activate the thickening agents. Bring to the boil over medium heat, then
immediately remove the pan from the heat. Set aside to cool completely.
SESAME NOUGATINE
1.5 g (1/16 oz) pectin jaune
30 g (1 oz) liquid glucose
310 g (3¾ oz) toasted sesame seeds
Preheat the oven to 190°C (375°F). Line a baking tray with baking paper and set aside. Mix the pectin
with the caster sugar in a bowl. Melt the butter and liquid glucose together in a saucepan. Add the
pectin and caster sugar to the pan and stir until dissolved. Add the toasted sesame seeds.
Pour the sesame nougatine onto the prepared tray and spread it out evenly. Bake for 10–15 minutes
until golden. Please note that this mixture spreads slightly as it cooks.
Remove the tray from the oven and allow to cool a little. While the nougatine is still warm, use a
small leaf-shape cutter or a sharp knife to cut out 36 small leaves. Store the leaves in an airtight
container until ready to use. Keep the remaining nougatine to use in the cake.
OATMEAL CRÈME
65 g (23/8 oz) strained Earl Grey tea
50 g (1¾ oz) toasted oatmeal
100 g (3½ oz) milk chocolate, chopped or buttons
3 drops ylang ylang essential oil
soak.
Put the cream, Earl Grey tea and oatmeal in a saucepan over medium heat and slowly bring to the
boil. Meanwhile, put the caster sugar and egg yolk in a bowl, whisking until just combined. When the
cream mixture has come to the boil, remove from the heat and pour it into the sugar and egg mixture,
whisking constantly. Pour the mixture back into the saucepan and heat over medium heat until it
reaches 80°C (175°F).
Add the chocolate and stir until it starts to melt, then remove the pan from the heat and continue
stirring until the chocolate is completely melted and the mixture is smooth. Transfer to a bowl and stir
in the gelatine with any remaining soaking liquid until well combined and dissolved. Add the drops of
ylang ylang essential oil and stir well to combine.
Allow the oatmeal crème to cool to room temperature.
TOASTED SPELT MOUSSE

60 g (2¼ oz) wholemeal spelt flour
200 g (7 oz) white chocolate, chopped or buttons
120 g (4¼ oz) Italian meringue (see Glossary)
Preheat the oven to 180°C (350°F). Toast the spelt flour by spreading it over a baking tray. Toast in
the oven for approximately 20 minutes or until the flour is a golden colour, remove from the oven and
set aside. Cut the gelatine leaves into small squares, put them in a bowl with cold water and set aside
to soak.
Whip 400 g (14 oz) of the cream until soft peaks form and set aside. Bring the remaining cream to
the boil over medium heat. Remove the pan from the heat, add the gelatine and any remaining soaking
liquid and stir until the gelatine has dissolved.
Put the white chocolate in a bowl and pour the hot cream mixture over the top, stirring until the
chocolate has completely melted and the mixture is smooth. Stir in the toasted spelt flour. Fold
through the Italian meringue and then the whipped cream.
MUESLI DISCS
188 g (6½ oz) milk chocolate (38%), chopped or buttons
57 g (21/8 oz) raw pepitas (pumpkin seeds)
338 g (117/8 oz) rolled oats
22.5 g (7/8 oz) sesame seeds
38 g (13/8 oz) raw almonds, finely chopped
18 g (5/8 oz) maltodextrin
57 g (21/8 oz) water
132 g (4¾ oz) liquid glucose
45 g (1½ oz) honey
45 g (1½ oz) solid coconut oil
1.5 g (1/16 oz) lethicin
Put the milk chocolate, pepitas, rolled oats, sesame seeds and chopped almonds in a bowl and
combine well. Set aside. Put the sugar, maltodextrin and water in a saucepan and stir over medium
heat until the sugar has dissolved, then bring to the boil.
Add the glucose, honey, solid coconut oil and lecithin and boil until it reaches 115°C (239°F). Pour
over the mixed dry ingredients and stir until the chocolate is completely melted and all the grains are
well coated in the liquid ingredients.
Put a 30 cm (12 inch) square cake frame on a baking sheet lined with baking paper. Pour the
chocolate grain mixture into the cake frame and use your hands to pat down the mixture, making an
even layer.
Allow to set at room temperature unless your kitchen is hot, in which case you may put the muesli
mixture in the refrigerator to set. Use 8 cm (3¼ inch) egg rings to cut out 12 discs and set them aside.
GRANOLA
250 g (9 oz) pure maple syrup
75 g (2¾ oz) vegetable oil
150 g (5½ oz) rolled oats
25 g (1 oz) spelt flour
38 g (13/8 oz) whole raw almonds
Line a baking tray with baking paper and set aside. Put the maple syrup and vegetable oil in a
saucepan over medium heat and cook until the mixture reaches 160°C (315°F). Add remaining
ingredients and stir to combine.
Pour onto the prepared tray to cool. When cooled, put the mixture in a food processor and process
until it forms a coarse dust. Store in an airtight container until ready to use.
WHITE CHOCOLATE SPRAY

250 g (9 oz) white chocolate, chopped or buttons
in a saucepan over a medium heat and pour over the white chocolate in a bowl, then stir until the
mixture is melted and smooth. Strain through a fine sieve into the canister of a Wagner airless spray
gun and seal with the lid.
TO ASSEMBLE
Put the toasted spelt mousse in a piping (icing) bag and pipe the mixture in a layer about 1 cm (3/8
inch) thick into the bottom of twelve 8 cm (3¼ inch) diameter silicone savarin or doughnut moulds.
Use the back of a spoon to smooth the mousse up the sides of the mould, so as not to form any air
bubbles.
Put the cooled maple gel in another piping bag (no nozzle is required) and pipe a single round of
gel into the mould. The layer of gel should be about 3 mm (1/8 inch) thick.
Put the oatmeal crème in a piping bag with a 9 mm (3/8 inch) plain nozzle, and pipe a single round of
crème on top of the gel layer. Cover the oatmeal crème layer with pieces of the leftover sesame
nougatine, then fill the mould with the remaining toasted spelt mousse. Smooth off the top of the
moulds with a palette knife and transfer the moulds to the freezer for 4–5 hours.
Heat the milk chocolate glaze to 30°C (86°F). Cover your work bench with plastic wrap and place
the muesli discs on a wire rack on the bench. Use a small jug to pour the warm glaze over the discs.
Lightly tap the edge of the rack to assist any excess chocolate to drip off onto the plastic. Place the
discs on a serving platter or individual plates.
Remove the cakes from the freezer and pop them out of the moulds. Allow to rest for 5 minutes or
until softened slightly on the outside. Put the granola on a plate and roll each of the cakes so they are
well coated in the granola.
Prepare the white chocolate spray (above). When spraying, ensure that you find an area that is easy
to clean down as it will make a mess, I suggest covering everything with plastic garbage bags to make
cleaning up easier. With the spray gun 20 cm (8 inches) from the granola-covered cakes, spray from
left to right with an even fluid action until they are coated all over. Freeze for 5 minutes then repeat
with one more spray coat.
Place a cake on top of each muesli disc and decorate with the sesame nougatine leaves to serve.
Lucas rides the tube
MAKES 12
Preparation: begin two days ahead.
You will need

12 small pieces gold leaf, to decorate
VANILLA CHANTILLY
295 g (103/8 oz) pure cream (35% fat)
50 g (1¾ oz) sugar
soak. Put the remaining ingredients in a medium saucepan and heat to 85°C (185°F). Add the gelatine
and soaking liquid and stir until dissolved. Pour into a container and cover with plastic wrap,
ensuring the plastic is touching the surface. Put it in the refrigerator to cool and set overnight.
The next day, put the chantilly into an electric mixer fitted with the whisk attachment and whisk
until firm peaks form. Line twelve 9 cm (3½ inch) long x 2 cm (¾ inch) diameter poly pipe tubes with
acetate. Put the vanilla chantilly in a piping (icing) bag (no nozzle is required) and pipe the cream
into the tubes until they are full, tapping them gently to get rid of any air bubbles. (If you are having
trouble filling them, stand the tubes up in a bowl of sugar.) Put the tubes into the freezer for 3–5 hours
to harden, preferably overnight.
PEAR TATIN LAYER

375 g (13 oz) sugar
1 lemon, zest finely grated
5 bosc pears, peeled, sliced on a mandolin
Preheat the oven to 150°C (300°F). Line a baking tray with baking paper and place a 20 cm (8 inch)
square cake frame on the tray.
Sprinkle sufficient sugar into a medium saucepan to cover the base. Heat over medium heat to make
a dry caramel, adding the remaining sugar in layers until dissolved. Continue cooking until it turns a
dark amber colour. Add the butter to deglaze (being careful as the caramel may spit) then add the
water, vanilla seeds and lemon zest.
Layer the pears inside the cake frame in neat, even layers, adding small amounts of caramel evenly
between the layers. Cook in the oven for 40–60 minutes until the pears appear translucent and have
absorbed all the caramel. Remove from the oven and set aside to cool.
MACADAMIA DACQUOISE
265 g (93/8 oz) eggwhite
45 g (1½ oz) ground macadamia nuts
240 g (8¾ oz) pure icing (confectioners’) sugar, plus extra for dusting
85 g (3 oz) macadamia paste
Preheat the oven to 175°C (345°F). Put the eggwhite and caster sugar in the bowl of an electric mixer
fitted with the whisk attachment and whisk on medium speed until firm peaks form and the meringue is
glossy and smooth. Combine the almond meal, ground macadamia nuts and icing sugar, then gently
fold through the meringue with a rubber spatula, gently, to keep as much air in the meringue as
possible. Lastly, add the macadamia paste.
Line two baking trays with baking paper and, using a 20 cm (8 inch) square cake frame, divide the
mixture between the trays and spread the meringue evenly within the square frame, using it as a guide
to get a perfect square. Remove the frame and repeat with second baking tray and remaining
meringue. Dust both meringue squares lightly with icing sugar. Bake for 15–20 minutes, until golden
on top and bottom. Allow to cool on the trays for around 12–15 minutes.
MACADAMIA CRUNCH
58 g (21/8 oz) milk couverture chocolate (38%), chopped or buttons
112 g (37/8 oz) Almond Praline, crushed
112 g (37/8 oz) Macadamia Paste
22 g (7/8 oz) unsalted butter, softened
22 g (7/8 oz) toasted macadamia nut pieces
112 g (37/8 oz) pailleté feuilletine
Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave.
Add the almond praline and macadamia paste and stir until combined. Add the butter, lemon zest and
toasted macadamia, then fold through the pailleté feuilletine and sea salt.
Spread the mixture over 1 sheet of the macadamia dacquoise, once again using the square cake
frame as a guide, ensuring the thickness of the crunch is as even as you can get it. Put the assembly in
the refrigerator for 1 hour to set.
MACADAMIA PRALINE MOUSSE

95 g (3¼ oz) water, extra
30 g (1 oz) sugar
210 g (7½ oz) white couverture chocolate, chopped or buttons
70 g (2½ oz) macadamia paste
450 g (1 lb) thickened (whipping) cream, whipped
50 g (1¾ oz) macadamia nuts, toasted and chopped
soak. Put the extra water, vanilla seeds and sugar in a small saucepan and heat to 70°C (160°F). Add
the gelatine with any soaking liquid and stir to dissolve. Pour the mixture over the white chocolate in
a bowl and mix to form a ganache.
Use a hand blender to blend in the butter and macadamia paste until smooth. Set aside to cool to
25°C (77°F). Using a rubber spatula, fold through the whipped cream followed by the toasted
macadamia nuts.
WHITE CHOCOLATE SPRAY

500 g (1 lb 2 oz) white chocolate, chopped or buttons
in a saucepan over a medium heat and pour over the white chocolate in a bowl, then stir until the
mixture is melted and smooth. Strain through a fine sieve into the canister of a Wagner airless spray
gun and seal with the lid.
TO ASSEMBLE
Working with the cooled pear tatin layer on the baking tray, spread 450 g (1 lb) of the macadamia
praline mousse evenly over the pear tatin. Place the plain macadamia dacquoise on top. Put the
assembly in the freezer for 10–15 minutes to partially set. Spread another 450 g of the macadamia
praline mousse on top and carefully place the dacquoise with the macadamia crunch facing down on
top of that. Return the cake to the freezer for 2–3 hours to harden and set completely.
Meanwhile, make the white chocolate spray (above). Find a place in your kitchen where you can
stick some plastic garbage bags to the wall, to protect your kitchen from the chocolate spray. Remove
the vanilla chantilly tubes from the freezer and remove them from the poly pipes, remove the acetate
from the outside and place the tubes on a baking tray lined with baking paper.
Place the tray on an upside down bowl or object that raises it from the bench in the area you have
lined with garbage bags. Spray the tubes with the chocolate spray, keeping the gun 20 cm (8 inches)
away and moving in a side-to-side motion until covered, then repeat to completely coat the tubes. Put
the tubes back into the freezer for 5 minutes while you cut the cake.
Remove the cake from the freezer. Turn the cake onto a work surface and use a blowtorch or a
warm cloth to remove the square frame from the outside of the cake. Prepare a jug filled with hot
water and the biggest chef’s knife you have: keep your knife in the jug and wipe clean before cutting,
then trim 0.5 cm (¼ inch) from all sides of the cake to tidy up. Then cut 9 x 3 cm (3½ x 1¼ inch) slabs
from the cake: this will yield 12 slabs. Remove the tubes from the freezer and gently place one on top
of each of the slabs of cake, using a palette knife, and finish with a piece of gold leaf on one end.
Malt ’n’ teaser
MAKES 12
VANILLA CREMEAUX
15 g (½ oz) cold water
½ vanilla bean, split
45 g (1½ oz) egg yolk
soak. Put the cream in a saucepan and scrape the vanilla bean seeds into the cream, then add the
vanilla bean and bring to the boil over medium heat. Combine the egg yolk and sugar in a bowl and
whisk together until pale and creamy.
Remove the vanilla bean from the heated cream. Pour the hot cream over the egg mixture and whisk
together. Return the cream and egg mixture to the saucepan and, stirring constantly, heat to 85°C
(185°F). Remove the cream from the heat, add the gelatine and any remaining soaking liquid and mix
well.
Pour the mixture into a bowl and allow to cool. When the mixture has cooled, cover the surface of
the cream mixture with plastic wrap, ensuring the plastic is touching the surface, and store in the
refrigerator overnight.
MALT BAVAROIS
100 g (3½ oz) milk
45 g (1½ oz) malt powder
4 g (1/8 oz) cornflour (cornstarch)
115 g (4 oz) thickened cream, whipped
Cut the gelatine into small squares, put them in a bowl with the cold water and set aside to soak.
Combine the milk and malt powder in a saucepan over medium heat and bring to the boil. Put the egg
yolk, cornflour and caster sugar in a bowl and whisk together until pale and creamy. Pour the hot milk
over the egg mixture and whisk together.
Return the milk and egg mixture to the saucepan and, stirring constantly, heat to 85°C (185°F).
Remove from the heat, add the gelatine and any soaking liquid and mix well. Pour the mixture into a
bowl and allow to cool to 25–28°C (77–82°F). Fold the whipped cream into the cooled malt milk
mixture. Cover the surface of the cream mixture with plastic wrap, ensuring the plastic is touching the
surface.
CHOCOLATE GLAZE
50 g (1¾ oz) glucose
100 g (3½ oz) water, extra
180 g (6¼ oz) sugar
100 g (3½ oz) cocoa powder, sifted
180 g (6¼ oz) Mirror Glaze
Cut the gelatine into small squares, put them in a bowl with the cold water and set aside to soak.
Combine the glucose, extra water, sugar, cream and cocoa in a saucepan over medium heat. Heat the
mixture to 103°C (217°F). Remove the mixture from the heat and allow it to cool to 50°C (120°F).
Once the mixture has cooled add the gelatine and any soaking liquid and mix well. Add the mirror
glaze to the mixture and mix well, then pass the mixture through a fine sieve. Cover the mixture with
plastic wrap, ensuring that the plastic touches the surface, and store it in the refrigerator overnight.
MALT DACQUOISE
80 g (2¾ oz) malt powder
240 g (8¾ oz) eggwhite
Preheat the oven to 165°C (320°F). Line one 60 x 40 cm (24 x 16 inch) tray or two 30 x 40 cm (12 x
16 inch) trays with baking paper. Combine the icing sugar and almond meal in a bowl and sift to
remove any lumps. Add the malt powder and xanthan gum.
Put the eggwhite and caster sugar in the bowl of an electric mixer fitted with the whisk attachment
and whip until stiff peaks form. Gradually fold the dry mixture into the meringue. Spread the
dacquoise to a thickness of 7 mm (¼ inch) in the tray or trays. Bake for 13–15 minutes. Remove from
the oven and allow to cool on the tray.
CHOCOLATE SABLÉ
125 g (4½ oz) dark brown sugar
100 g (3½ oz) pure icing (confectioners’) sugar
145 g (5¼ oz) dark chocolate (70%), chopped
5 g (3/16 oz) bicarbonate of soda (baking soda)
Put the butter, brown sugar, icing sugar and vanilla in the bowl of an electric mixer fitted with the
paddle attachment and mix until light and creamy. Put the chocolate in a plastic bowl and melt in a
microwave. Cool the chocolate to 40°C (105°F) and add it to the butter and sugar mixture.
Sift the flour, cocoa powder and bicarbonate of soda into a bowl, add the sea salt and mix together.
Add the flour mixture to the butter and chocolate mixture and mix until combined. Wrap the dough in
plastic wrap and set aside in the refrigerator to cool for 30 minutes.
Preheat the oven to 150°C (300°F). Line a baking tray with baking paper. Put the dough on a
floured surface and roll out to a thickness of 5 mm (¼ inch). Use a 5 cm (2 inch) diameter round
cutter to cut out 12 circles of dough. Place the circles on the tray and bake for 10 minutes. Bake any
offcuts to use for decoration. Allow to cool on the tray.
MALT CRUNCH
70 g (2½ oz) milk chocolate (38%), chopped
135 g (4¾ oz) Almond Praline
135 g (4¾ oz) almond paste
25 g (1 oz) butter, melted
25 g (1 oz) chocolate-coated malt balls, crushed
120 g (4¼ oz) pailleté feuilletine
Melt the chocolate in a plastic bowl in a microwave oven. Cool the chocolate to 40°C (105°F).
Combine the chocolate with the almond praline and almond paste. Add the melted butter and mix
well. Add the crushed malt balls to the mixture. Fold in the pailleté feuilletine. Spread the malt
crunch mixture evenly over the cooled dacquoise, then put it in the freezer to set quickly for about 30
minutes.
Line a tray with baking paper. Remove the dacquoise from the freezer and use a 5 cm (2 inch)
diameter round cutter to cut out 12 discs. Lay them on the prepared tray.
CHOCOLATE SABAYON
110 g (3¾ oz) dark couverture chocolate (64% extra-bitter Guayaquil), chopped
270 g (9½ oz) thickened cream, whipped
Put the caster sugar, egg yolk and cream in a saucepan over medium heat, and cook to 85°C (185°F).
Put the sabayon in the bowl of an electric mixer fitted with the whisk attachment and whip until the
mixture doubles in volume. Melt the chocolate and cool to 50°C (120°F). Quickly mix the chocolate
into the whipped cream. Fold the sabayon into the chocolate cream mixture.
CHOCOLATE SPHERES
750 g (1 lb 10 oz) dark couverture chocolate (64%), tempered
Using the tempered dark chocolate, fill 24 polycarbonate 6 cm (2½ inch) diameter half-sphere moulds
to the top. Shake the moulds against the edge of the bench to get rid of air bubbles. Clean the edges of
the mould with a chocolate spatula, then tip the mould upside down over an empty bowl and tap the
sides of the mould using the handle of the scraper, to get rid of the excess chocolate.
Clean again with the scraper and place the moulds face down on a sheet of baking paper to continue
dripping. After 3–5 minutes, lift the moulds off the paper and scrape clean once more, then leave them
to crystallise for 1 hour. Put the moulds into the refrigerator for 3–4 minutes before carefully
removing the chocolate shells from the moulds. Store the chocolate half spheres in a cool, dry place.
TO ASSEMBLE
Using egg cartons as a holder, stand 12 half spheres spaced so they fit comfortably. Put the chocolate
sabayon mousse in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain nozzle and pipe enough
mousse into each half sphere to fill it halfway, then insert a disc of the dacquoise and crunch to
completely fill the half sphere to the rim. Put the vanilla cremeaux in another piping bag and pipe a
generous 3 cm (1¼ inch) diameter ball of cremeaux on top.
Warm a baking tray in the oven at 200°C (400°F) for a few minutes. Remove the tray from the
oven, take one of the remaining 12 empty half spheres and gently rub the top of the dome on the warm
tray until an 8 mm (5/16 inch) hole appears. Turn the sphere over, place the rim of the half sphere on
the warm tray and move it slightly to warm the chocolate. Place this sphere on top of a half sphere
that has already been filled, making sure the edges stick together. You should now have a chocolate
sphere. Repeat to make 12 spheres.
Put the malt bavarois in a piping bag fitted with a 7 mm (9/32 inch) piping tube and pipe the bavarois
through the hole on the top of the sphere until it is full. Carefully push a wooden or metal skewer
inside and put the spheres into the freezer until frozen.
Put the chocolate glaze in a heatproof bowl over a saucepan of simmering water or in a microwave
and heat it to 35–40°C (95–105°F), then pour the glaze into a jug. Remove the frozen spheres from the
freezer. Use the skewer as a handle to dip each sphere into the glaze, shaking off any excess. Gently
remove the skewer and place each sphere on top of a disc of chocolate sablé, and decorate the top
with chocolate biscuit crumbs from the chocolate sablé offcuts.
Yuzu & chestnut millefeuille
MAKES 10
You will need

10 candied chestnut halves
CHESTNUT CRÈME LÉGÈRE

75 g (2¾ oz) butter, at room temperature
260 g (9¼ oz) pâte de marron (chestnut paste)
225 g (8 oz) purée de marron (chestnut purée)
55 g (2 oz) brown rum
75 g (2¾ oz) pure cream (35% fat), whipped
25 g (1 oz) chestnuts, chopped
1 g (1/32 oz) finely grated lime zest
soak. Put the cream in a saucepan and bring to the boil. Add the gelatine and any remaining soaking
liquid and stir to dissolve. Put the butter, pâte de marron and purée de marron in the bowl of an
electric mixer fitted with the beater attachment and mix together.
When the cream has cooled to 50°C (120°F) add to the marron mixture with the rum. Fold through
whipped cream and crème pâtissière. Finally stir in the chestnut and lime zest.
CHESTNUT AND LIME BISCUIT

15 g (½ oz) lime juice
25 g (1 oz) pâte de marron (chestnut paste)
30 g (1 oz) candied orange
Preheat the oven to 200°C (400°F). Line a baking tray with baking paper and set it aside. Put the egg
yolk and 25 g (1 oz) of the caster sugar in the bowl of an electric mixer fitted with the whisk
attachment and whisk until pale. In a separate bowl, whisk the eggwhite with the remaining caster
sugar until a firm meringue forms. Mix the lime juice with the pâte de marron and fold through the egg
yolk mixture. Then fold through the meringue, flour and candied orange.
Using a palette knife, spread the mixture evenly onto the prepared tray and bake for 7–9 minutes,
then remove from the oven and allow to cool on the tray.
CRÈME YUZU
125 g (4½ oz) yuzu juice
155 g (5½ oz) eggs
32 g (1 oz) purée de marron (chestnut purée)
62 g (2¼ oz) Lactée Supérieure (38%) milk chocolate, chopped or buttons
Line a baking tray with baking paper, place a 20 cm (8 inch) square frame on the tray and place a 20
cm square of the chestnut and lime biscuit inside it. Put the yuzu juice, sugar and eggs in a saucepan
and heat to 85°C (185°F). Add the purée de marron and milk chocolate and cool to 50°C (120°F).
Add the butter and use a hand blender to process for 2–3 minutes until well emulsified, smooth and
glossy. Pour the mixture over the chestnut and lime biscuit and put it in the freezer to set.
ALMOND CHESTNUT CRUNCH

55 g (2 oz) Lactée Supérieure (38%) milk chocolate, chopped or buttons
75 g (2¾ oz) Almond Paste
75 g (2¾ oz) Almond Praline
75 g (2¾ oz) pailleté feuilletine
15 g (½ oz) chestnuts, chopped
1 g (1/32 oz) lime zest, finely grated
Line a baking tray with baking paper and place a 20 cm (8 inch) square frame on it. Melt the milk
chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave. Add the
almond paste and almond praline and stir through. Add the pailleté feuilletine and chestnut pieces.
Melt the butter and stir in the lime zest. Cool, then fold through the chocolate mixture. Spread the
crunch mixture evenly inside the frame using a palette knife, and put it in the refrigerator to set.
CARAMELISED PUFF PASTRY

½ quantity Ruff Puff Pastry
Preheat the oven to 210°C (415°F). Line a baking tray with baking paper and set aside. Roll out the
puff pastry on a floured work surface, using a rolling pin. Roll in a forward motion, constantly
moving the pastry to free it from the bench so it doesn’t stick, and flouring both sides. Roll out to form
a 25 cm (10 inch) square that is 3 mm (1/8 inch) thick. Prick the pastry with a fork to randomly cover
the surface area with holes: this will stop the pastry rising too much or too quickly. Lay the pastry
onto the prepared tray and bake for about 10 minutes until the pastry is just starting to colour and puff
slightly.
Remove the pastry from the oven and reduce the oven temperature to 180°C (350°F). Slide the
baking paper and pastry onto the bench, lay another sheet of baking paper over the top and use the tray
to press down on the pastry and squash it flat. Remove the tray and paper from the top, slide the tray
back underneath and place a wire rack on top of the pastry. Put the pastry back into the oven and cook
until golden brown throughout. Remove from the oven, cover with the sheet of baking paper and flip
the pastry over. Reheat the oven to 210°C (415°F) and sprinkle an even layer of the caster sugar over
the pastry. Then use a sieve to dust the icing sugar evenly over the top, covering all the pastry. Put the
pastry back in the oven and cook for 5–10 minutes until the sugar is completely caramelised and the
pastry has a clear glossy look. Remove from the oven and allow to cool on the wire rack. Cut into 9 x
4 cm (3½ x 1½ inch) rectangles, using a bread knife.
TO ASSEMBLE
Place the almond chestnut crunch, still in the 20 cm (8 inch) square frame, on a baking tray and spread
150 g (5½ oz) of the chestnut crème légère evenly over the crunch, using a palette knife. Take the
layers of chestnut and lime biscuit and yuzu crème that have been previously frozen together and place
them on top of the légère, biscuit-side down, then cover with another 150 g (5½ oz) of chestnut crème
légère. Smooth evenly with a palette knife and place in the freezer to set and freeze for 4–5 hours.
Remove the cake from the freezer and remove from the frame with the aid of a blowtorch, or by
rubbing the sides of the frame with a cloth dipped in hot water to release. Trim the edges of the cake
if needed with a hot knife and then cut it into 9 cm (3½ inch) wide logs. Cut each of the logs into 4 cm
(1½ inch) wide slices: you should get five slices per log. Stand the slices on a board or plate, place a
piece of the caramelised puff pastry on top of each one and decorate with a candied chestnut half, then
set aside for 1–2 hours to come to room temperature before serving.
Wheelie good praline
MAKES 12
You will need

gold metallic alcohol
500 g (1 lb 2 oz) milk chocolate, tempered
HAZELNUT CHANTILLY
24 g (7/8 oz) water
40 g (1½ oz) Hazelnut Paste
soak. Put the cream in a saucepan and heat to 85°C (185°F).
Remove from the heat and add the soaked gelatine with any soaking liquid and the hazelnut paste.
Using a hand blender, blitz until smooth. Transfer to a bowl and cover with plastic wrap, ensuring the
plastic is touching the surface. Refrigerate overnight.
HAZELNUT DACQUOISE
135 g (4¾ oz) eggwhites
65 g (2¼ oz) hazelnut meal
125 g (4½ oz) icing (confectioners’) sugar, sifted
Preheat the oven to 160°C (315°F). Whisk the eggwhites and caster sugar in an electric mixer fitted
with the whisk attachment until stiff peaks form. Fold in dry ingredients.
Line a baking tray with baking paper and place twelve 8 cm (3¼ inch) tart rings on the tray. Put the
hazelnut dacquoise mixture in a piping (icing) bag (no nozzle is needed). Pipe the hazelnut dacquoise
mixture to fill each tart ring. Bake for 19 minutes.
HAZELNUT PRALINE DISCS

300 g (10½ oz) hazelnuts
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper. Spread hazelnuts over the
tray and roast for 10–12 minutes until lightly golden. Remove skins while still warm by rubbing the
nuts in a tea towel (dish towel).
Caramelise the sugar in a saucepan over medium–low heat, shaking the pan occasionally and
rolling the sugar around the pan as it melts. Cook until it turns a dark amber colour, then quickly add
the hazelnuts and stir with a heatproof spatula to coat each nut. Spread onto the lined tray.
Allow to cool. Break the praline into pieces and process in a food processor until it forms a
smooth paste. Put the praline paste in a piping (icing) bag, pipe into twelve 3 cm (1¼ inch) round
moulds and freeze.
LEMON SYRUP
200 g (7 oz) Simple Sugar Syrup
Put the sugar syrup and lemon juice into a medium saucepan and bring to the boil. Once the mixture
has thickened, take it off the heat and set aside to cool.
LEMON HAZELNUT CAKE

65 g (2¼ oz) Hazelnut Praline
20 g (¾ oz) Hazelnut Paste
250 g (9 oz) sugar
230 g (8¼ oz) eggs
2 g (1/16 oz) lemon zest, finely grated
230 g (8¼ oz) rice flour
65 g (2¼ oz) hazelnuts, roughly chopped
Preheat the oven to 170°C (325°F). Melt the butter in a medium saucepan over low heat. Mix through
the hazelnut praline and hazelnut paste. Whisk the eggs and sugar in an electric mixer fitted with the
whisk attachment, until light and pale in colour. Add the lemon zest, rice flour and baking powder and
stir to combine. Stir through the butter and praline mix. Finally add chopped hazelnuts and combine.
Line a baking tray with baking paper and place twelve 8 cm (3¼ inch) tart rings on the tray. Fill
each tart ring with the lemon hazelnut cake mixture. Bake for 16 minutes.
Brush with the lemon syrup, and allow the cakes to cool.
HAZELNUT PRALINE MOUSSE
30 g (1 oz) water
100 g (3½ oz) milk
150 g (5½ oz) Hazelnut Praline, puréed
50 g (1¾ oz) Hazelnut Paste
soak. Using an electric mixer fitted with the whisk attachment, whisk the cream until soft peaks form.
Heat the milk to 70°C (160°F) in a medium saucepan. Take the mixture off the heat, add the soaked
gelatine and any soaking liquid and combine. Cool to 28°C (82°F), then add the hazelnut praline and
hazelnut paste and fold through the soft whipped cream.
LEMON JAM
2.5 g (3/32 oz) xanthan gum
75 g (2¾ oz) Lemon Purée
20 g (¾ oz) sugar
25 g (1 oz) water
Using a hand blender, blitz the xanthan gum and lemon purée together. Put the sugar and water in a
small saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil, then remove
from the heat. Add the sugar syrup to the lemon purée mixture and combine. Set aside to cool.
TOASTED HAZELNUTS
350 g (12 oz) hazelnuts
Preheat the oven to 140°C (275°F). Place hazelnuts on a baking tray and bake for 30–40 minutes until
lightly golden. Cool slightly, then roughly chop. Set aside.
TO ASSEMBLE
Place twelve 6 cm (2½ inch) round by 4.5 cm (1¾ inch) deep cake rings on a baking tray lined with
baking paper. Put the hazelnut chantilly in the bowl of an electric mixer fitted with the whisk
attachment and whip to firm peaks. Put the chantilly in a piping (icing) bag and pipe a small amount
into the bottom of each ring. Using a small palette knife or spoon spread the mousse up the sides of
the ring. Place a disc of the lemon hazelnut cake in the bottom of each one, flattest side down, then
brush with the lemon syrup.
Spread a 2–3 mm (1/8 inch) layer of lemon jam. Put the hazelnut praline mousse in a piping bag with
a 5 mm (¼ inch) plain nozzle and pipe a layer of mousse on top of the jam. Insert a frozen hazelnut
praline disc, cover with more mousse and then insert the hazelnut dacquoise to seal. Cover any gaps
around the side edges with the hazelnut chantilly.
Transfer the moulds to the freezer for 4–5 hours until firm and frozen. Remove from the freezer and
unmould using a blowtorch or a cloth dipped in hot water, warming the sides to release. Sit each ring
on a jar or object smaller than the ring and just pull the ring down to take it off.
Roll three-quarters of the way around the side of the cake in the roasted chopped hazelnuts, then
stand upright on a plate or board with the uncoated area at the bottom.
Decorate a sheet of acetate with gold metallic alcohol splashes and spread with tempered milk
chocolate. Cut out discs 6 cm (2½ inches) in diameter, cover with baking paper and flip the sheet
over. Lay a tray on top weighted with a heavy object and leave the chocolate to crystallise. Once it
has crystallised, place 1 disc on each of the flat sides of the cake. Store in the refrigerator and set
aside for 1 hour to come to room temperature before serving.
Desserts, tarts, cakes and entremets
For me, tarts are like little playful discs of joy. Their creamy, silky
textures melt in your mouth, and the pastry bursts with crunchy
buttery goodness. This chapter is a mix of styles and includes the
sequel to the V8: the V8 Diesel, which was a massive hit when we
first launched it in our stores. There are also some great gluten-free
gâteaux de voyage for your next tea party, and desserts to die for.
Red velvet
MAKES 2 CAKES
RED VELVET CAKE

352 g (12¼ oz) plain (all-purpose) flour
10 g (3/8 oz) baking soda
3 g (1/8 oz) salt
430 g (15¼ oz) sugar
105 g (35/8 oz) eggs
5 g (3/16 oz) red food colouring
5 g (3/16 oz) vanilla extract
260 g (9¼ oz) buttermilk
16 g (½ oz) white vinegar
Preheat the oven to 180°C (350°F). Line four 20 x 25 cm (8 x 10 inch) baking trays with baking paper
and set aside. Sift together the cocoa powder, flour, baking soda and salt in a bowl.
Put the butter and sugar into the bowl of an electric mixer fitted with the beater attachment and beat
to soften and lightly cream. Slowly add the eggs, one at a time. Add the red food colouring, then add
the sifted dry ingredients. Mix thoroughly until well incorporated, scraping down the sides of the
bowl with a spatula. Add the vanilla extract, buttermilk and white vinegar and mix to form a smooth
paste.
Spread the cake mix evenly over the four prepared trays. Bake for 15 minutes or until the cakes
spring back in the middle when touched. Remove from the oven and allow to cool on the trays.
RASPBERRY GEL
15 g (½ oz) pectin 325 NH 95
750 g (1 lb 10 oz) raspberry purée (see Glossary)
Line a baking tray (or two) with baking paper and place three 20 cm (8 inch) square cake frames on
top, or use square cake tins. Put the tray in the freezer and ensure that 2 compartments of an icetray
are available.
Mix the caster sugar with the pectin and put it in a saucepan with the raspberry purée. Bring to the
boil, stirring constantly, then heat to 103°C (217°F).
Add the citric acid solution, mix well and remove from the heat. Fill the 2 ice cube compartments,
then divide the remaining gel between the frozen frames, working quickly to spread evenly as the gel
sets quickly. Allow the gel to cool then put the frames back in the freezer for the gel to harden.
CREAM CHEESE FROSTING

500 g (1 lb 2 oz) cream cheese, at room temperature
145 g (5¼ oz) unsalted butter, at room temperature
175 g (6 oz) pure icing (confectioners’) sugar
2 g (1/16 oz) vanilla paste
40 g (1½ oz) shortbread biscuits, crushed
Put the cream cheese, butter, icing sugar, vanilla and lemon juice and zest in a food processor and
blend until smooth. Scrape into the bowl of an electric mixer fitted with the beater attachment and
beat for 3–4 minutes until slightly lightened and smooth. Fold the shortbread biscuit through the
frosting.
RED COCOA BUTTER SPRAY

500 g (1 lb 2 oz) cocoa butter
15 g (½ oz) red liposoluble colouring
Melt the cocoa butter in a saucepan to 40°C (105°F). Add the colouring and use a hand blender to
process until well combined.
TO ASSEMBLE
Line a tray with baking paper and put a 20 cm (8 inch) cake frame on it. Trim the 4 sheets of red
velvet cake to 20 cm (8 inch) square and place 1 in the bottom of the frame. Spread with 160 g (5¾
oz) of the cream cheese frosting. Remove 1 layer of the raspberry gel from the freezer and lay it on
top, then add a very thin layer of cream cheese frosting on top of the gel to help the next layer stick
better.
Repeat the layering from the beginning twice more, finishing with a final layer of sponge. Put the
cake into the freezer to harden. Using a chef’s knife dipped in a jug of hot water, trim the cake into
two 18.5 x 6.5 cm (7¼ x 2½ inch) logs. Cover with plastic wrap and store in the freezer until needed.
Spray two 20 x 8 cm (8 x 3¼ inch) loaf (bar) tins with canola oil and line with baking paper that
has been cut to cover the bottom and sides of the tin. Weigh 350 g (12 oz) of the cream cheese frosting
into each tin and use a palette knife to spread the frosting up the sides of the tin to cover and form a
coating so there are no air bubbles. Insert the red velvet logs and push them into the tin so the frosting
comes up the sides until it reaches the top of the insert all the way around. If it is uneven, fill any gaps
with cream cheese frosting and smooth it over. Give the tin a tap on the bench, then cover with plastic
wrap and put the cakes in the freezer to harden.
Remove from the freezer and unmould the cakes by rubbing a cloth dipped in hot water on the
outside of the tin until it releases, or using a blowtorch to gently warm the outside of the tin until it
releases. Keep the cakes in the freezer on a wire rack until ready. Meanwhile, pour the red cocoa
butter spray into a Wagner airless spray gun then remove a cake from the freezer. Spray the cake on
every side once, then repeat and spray the entire cake again. Always keep the cocoa butter warm
because as it cools it will set and won’t come out of the spray gun. I suggest using an oven at 45°C
(113°F) to store in when not spraying, or use a hair dryer on hot setting to keep the container warm.
When spraying, ensure that you find an area that is easy to clean down as it will make a mess, I
suggest covering everything with plastic garbage bags to make cleaning up easier.
Decorate each cake with a cube of the raspberry gel. The cakes will keep in the freezer for several
weeks. Stand the cakes in the refrigerator for 3–4 hours to defrost before serving.
Watermelon, raspberry, buttermilk, pink
grapefruit
MAKES 8–10 DESSERTS
You will need

8–10 red rose petals
‘Red Elk’ mustard microgreens
COMPRESSED WATERMELON
500 g (1 lb 2 oz) seedless watermelon
Cut the watermelon into 2 cm wide slices. Put the slices into a cryovac bag, seal and extract the air in
a vacuum machine so it compresses the watermelon flesh. (If you don't have a vacuum machine, many
butchers and other suppliers of the cryovac bags will allow you to return to have it sealed in the
store.)
Chill in the refrigerator overnight. Remove from the bag, cut off the green skin and cut the flesh into
1.5 cm (5/8 inch) cubes.
PINK GRAPEFRUIT SORBET

350 g (12 oz) water
40 g (1½ oz) dextrose
2 g (1/16 oz) pink grapefruit zest, finely grated
5 g (3/16 oz) sorbet stabiliser
50 g (1¾ oz) lemon juice
400 g (14 oz) pink grapefruit juice
Put all of the ingredients, except the grapefruit juice, into a saucepan and use a hand blender to
combine. Put the saucepan over medium heat and, stirring constantly, bring the mixture to 85°C
(185°F). Remove from the heat, pour into a container and allow to cool. Cover and refrigerate for 12
hours to mature.
Remove from the refrigerator and add the pink grapefruit juice, then blend with a hand blender.
Freeze in an ice-cream machine according to the manufacturer’s instructions. Store in the freezer until
ready to use.
RHUBARB COMPOTE
300 g (10½ oz) organic rhubarb, cut into 3 cm (1¼ inch) batons
50 g (1¾ oz) raw sugar
Preheat the oven to 200°C (400°F). Put the rhubarb into a roasting tray and sprinkle with the raw
sugar to cover. Bake for 30–40 minutes until the rhubarb softens and breaks down, stirring
occasionally. Once it is the texture of compote, remove from the oven and allow to cool.
RASPBERRY VINEGAR GEL

6 g (7/32 oz) pectin 325 NH 95
1 g (1/32 oz) agar-agar
45 g (1½ oz) raspberry vinegar
Put all of the ingredients except the vinegar in a medium saucepan and blend with a hand blender until
the powders dissolve. Put the saucepan over medium heat and bring to the boil, stirring constantly.
Add the raspberry vinegar. Remove from the heat and pour the gel into a square container about 1.5
cm (5/8 inch) deep. Leave to set then cut into 1.5 cm cubes.
BUTTERMILK FOAM
20 g (¾ oz) cold water
60 g (2¼ oz) milk
340 g (12 oz) buttermilk
soak. Put the milk in a small saucepan and heat to 80°C (175°F). Add the gelatine and soaking liquid,
stirring well. Put the cold buttermilk in a bowl and pour in the milk mixture.
Pour the combined mixture into a container and stand in the refrigerator to set for 2–3 hours.
Transfer the mixture into a siphon gun and charge with two N2O charges. Shake well, and store in the
refrigerator until ready to use.
TO ASSEMBLE
Put the rhubarb compote in a piping (icing) bag. Pipe a 5 mm (¼ inch) layer of the rhubarb compote in
the base of a stemless wine glass. Place 2 cubes of compressed watermelon and 2 cubes of raspberry
gel on top in alternating positions. Make quenelles of the grapefruit sorbet and place in the centre of
the glass.
Use the siphon gun to cover the top of the dessert with a blanket of buttermilk foam. Decorate with
a heart cut from a rose petal and ‘Red Elk’ microgreens. Serve immediately.
Coffees r us
MAKES 10–12 TARTS, 8.5 cm (33/8 INCH) DIAMETER
You will need

12 toasted peanuts
36 white chocolate discs
BLACKCURRANT SPONGE
125 g (4½ oz) cornflour (cornstarch)
175 g (6 oz) blackcurrant juice
15 g (½ oz) caster (superfine) sugar, extra
5 g (3/16 oz) honey
Preheat the oven to 220°C (425°F) and line either one 60 x 40 cm (24 x 16 inch) baking tray or two
30 x 40 cm (12 x 16 inch) baking trays with baking paper. Mix the flour and cornflour together in a
bowl. Put the eggwhite in the bowl of an electric mixer fitted with the whisk attachment and start
whisking on medium speed.
In a separate bowl, mix the eggwhite powder with the caster sugar, then add to the eggwhite in the
mixer. Add the blackcurrant juice slowly as you whisk the eggwhite, then continue whisking until firm
peaks form. Mix the xanthan gum with the extra caster sugar and add to the eggwhite mixture. Add the
egg yolk slowly while still whisking, then add the honey. Fold this through the flour mixture.
Pour the mixture into the prepared tray—if using two trays divide the mixture evenly between them
—and bake in the oven for 6–8 minutes. Allow to cool in the trays.
CARAMEL MOU
30 g (1 oz) liquid glucose
60 g (2¼ oz) water
12 g (7/16 oz) cold water, extra
1 g (1/32 oz) sea salt flakes
30 g (1 oz) toasted peanuts, lightly crushed
Put the caster sugar, glucose and water in a medium, heavy-based saucepan over medium heat. Cut the
gelatine leaves into small squares, put them in a bowl with the extra cold water and set aside to soak.
Put the cream and vanilla seeds in another medium saucepan over low heat until well heated. Set the
cream mixture aside.
Continue cooking the sugar and water until it turns a dark amber colour. Slowly pour the heated
cream and vanilla into the caramel, being cautious of the spitting caramel. Stir well and continue
cooking until it is heated to 122°C (250°F).
Transfer to a food processor. Add the butter and blend until smooth. Add the gelatine leaves and
any remaining soaking liquid with the sea salt and blend for a further 30 seconds. Add the toasted
peanuts, then pour the caramel mou onto the sponge sheet and allow to cool at room temperature until
the caramel is firm and set. This is best prepared the night before assembly.
TOASTED BREAD CRÈME CHANTILLY

50 g (1¾ oz) toasted levain bread
35 g (1¼ oz) milk
8 g (¼ oz) fresh thyme
Soak the bread in the milk then blend to a paste in a food processor. Cut the gelatine leaves into small
squares, put them in a bowl with the cold water and set aside to soak. Dry caramelise the sugar in a
saucepan until it turns a dark amber colour.
Put the cream, thyme and vanilla seeds into a clean saucepan and bring to just below boiling point.
Use the hot cream to deglaze the saucepan with the caramel in it. Stir in the gelatine leaves and any
remaining soaking liquid, then the bread paste and sea salt. Store in the refrigerator overnight to set.
BLACKCURRANT JAM
250 g (9 oz) blackcurrant purée
1 g (1/32 oz) guar gum
6 g (7/32 oz) pectin 325 NH 95
Put the blackcurrant purée into a saucepan. Add the guar gum and use a hand blender to combine. Heat
the mixture to 60°C (140°F), then add the sugar and pectin. Bring to the boil, add the citric acid
solution and boil for 30 seconds. Pour into a heatproof container to cool. Process in a food processor
just before use.
PÂTE FRIABLE CHOCOLATE GRUE

3 g (1/8 oz) fine salt
33 g (1¼ oz) cocoa powder
26 g (1 oz) cocoa mass
66 g (23/8 oz) cocoa nibs
Soften the butter in the bowl of an electric mixer fitted with the beater attachment, but do not cream or
overmix. Add the icing sugar and salt and mix well, but do not overmix. Stir in the remaining
ingredients. Cover with plastic wrap and refrigerate until chilled.
Preheat the oven to 160°C (315°F). Line one or two baking sheets with baking paper. Roll the
dough out to 6 mm (¼ inch) thick on a dough sheet or work surface. Using an 8.5 cm (33/8 inch)
diameter cutter, cut out 10–12 circles. Lay the circles on the prepared baking sheets and bake for 15–
20 minutes until golden.
COFFEE CHOCOLATE GLAZE

165 g (5¾ oz) milk couverture chocolate (38%), melted
1 g (1/32 oz) egg-yellow food colouring powder
84 g (3 oz) espresso coffee, cooled
soak. Dry caramelise the sugar in a saucepan until it turns a dark amber colour. Put the cream in a
separate saucepan and bring to just below boiling point. Use the hot cream to deglaze the saucepan
with the caramel in it.
Add the condensed milk, then add the mixture to the melted chocolate. Add the gelatine leaves and
any remaining soaking liquid, then add the yellow food colouring and espresso coffee. Blend with a
hand blender to incorporate the colouring, emulsify the mixture and remove any air bubbles.
COFFEE CHOCOLATE CREMEAUX

250 g (9 oz) Mexique dark couverture chocolate (66%), chopped or buttons
250 g (9 oz) espresso coffee, cooled
500 g (1 lb 2 oz) milk
8 g (¼ oz) iota carrageenan
2.5 g (3/32 oz) carob gum
Make a chocolate base by putting the cream in a saucepan and heating to 90°C (195°F). Then pour the
cream over the chocolate in a heatproof bowl, stir to melt the chocolate and combine. Add the
espresso coffee, and leave to cool.
Put the milk in a large jug. Mix the caster sugar with the iota carrageenan and carob gum and add to
the milk. Blend well with a hand blender until dissolved. Pour the mixture into a saucepan and add
the chocolate base. Bring to the boil, then allow to cool slightly before use.
TO ASSEMBLE
Cut out twelve 6.5 cm (2½ inch) discs of the caramel and sponge and set aside on a tray. Fill twelve
8 cm (3¼ inch) diameter flexible pastry moulds to halfway with the coffee chocolate cremeaux. Insert
the sponge discs with the caramel mou side down (so the caramel will be on top when the dessert is
unmoulded. Press down slightly so the chocolate coffee cremeaux comes up the sides level with the
top of the disc. Use a spatula to smooth off the top of each mould and put them in the freezer to
harden.
Put the blackcurrant jam in a piping (icing) bag and pipe it onto the pâte friable chocolate grue
circles to almost cover them but not be visible when the cakes are assembled.
Line a baking tray with plastic wrap and place the unmoulded frozen desserts on a wire rack on the
tray. Warm the coffee chocolate glaze to 36–38°C (95–100°F) and pour the glaze over the desserts.
Clean off the base nicely and place each glazed dessert on a disc of pâte friable chocolate grue.
Put the toasted bread crème chantilly in a mixing bowl and whip until firm. Decorate the tarts by
piping different-size peaks of the chantilly and placing a toasted peanut and three white chocolate
discs on each cake.
Store in the refrigerator for up to two days.
Spiced flourless chocolate cake
MAKES 2 CAKES
You will need

1½ quantities Dark Chocolate Glaze
600 g (1 lb 5 oz) dark chocolate, tempered, melted edible gold dusting powder
CHOCOLATE CAKE
200 g (7 oz) rice flour
2 g (1/16 oz) each ground ginger, ground nutmeg, ground mixed spice, ground tonka bean
1 g (1/32 oz) each ground star anise, ground cardamom
300 g (10½ oz) dark couverture chocolate (70%)
100 g (3½ oz) dark couverture chocolate (64%)
6 eggs, separated
150 g (5½ oz) leatherwood honey
50 g (1¾ oz) brown sugar
150 g (5½ oz) pure cream (35% fat), warmed to 45°C (113°F)
150 g (5½ oz) pure cream (35% fat), extra, whipped to soft peaks
2 oranges and 2 lemons, zest finely grated
Preheat the oven to 150°C (300°F). Lightly grease two 20 cm (8 inch) round cake tins and line the
bases with baking paper. Sift all the dry ingredients together.
Chop both the chocolates and melt them together in a heatproof bowl over a saucepan of simmering
water or in a microwave. Put the egg yolk and honey in the bowl of an electric mixer fitted with the
whisk attachment and whisk until light and fluffy (ribbon stage). In a separate bowl, whisk the
eggwhite and brown sugar until firm peaks form.
Add the warmed cream to the egg yolk mixture and stir until combined, then add the melted
chocolate and mix well. Add the sifted dry ingredients. Using a spatula, fold the whipped cream
through, followed by the whipped eggwhite and the orange and lemon zests.
Divide the batter evenly between the cake tins. Put the tins in a baking dish (or in separate baking
dishes if they won’t fit in one) and fill the baking dishes to halfway with water. Bake for 1 hour or
until the centre of the cake springs back when touched and feels set. Remove the cakes from the oven
and allow to cool in the tins. Once cool, remove the cakes from the tins and put them in the
refrigerator to slightly harden.
TO ASSEMBLE
Line a baking tray with plastic wrap and stand a wire rack on the tray. Melt the dark chocolate glaze
in a heatproof bowl over a saucepan of simmering water or in a microwave. Heat the glaze to 28°C
(82°F), trying not to stir it too much to avoid creating bubbles, then pour it into a jug. Remove the
cakes from the refrigerator and put them on the wire rack. Pour the glaze over the cake, starting at the
edges and finishing in the centre. Using a palette knife, quickly smooth off the glaze. Gently tap the
wire to rid of any excess glaze. Slide the palette knife under the cake and move slightly to clean the
bottom of the cake then place on a serving plate or a cake board.
Cut out two 25 cm (10 inch) discs of coated cardboard and cut a slit from the centre to the edge.
Cross the edges of the slit over each other to make the shape of an Asian hat and secure with adhesive
tape. Fill the cardboard mould with tempered chocolate to coat.
Tip out all the chocolate, leaving a thin layer inside the mould. Repeat the process twice more then
set aside to crystallise. Demould by carefully cutting the cardboard away from the chocolate. Set it on
top of the cake and brush the chocolate with edible gold dust.
Flourless pineapple and coconut cake
MAKES 2 CAKES
You will need

80 g (2¾ oz) cold Mirror Glaze
500 g (1 lb 2 oz) white chocolate, coloured yellow, tempered
dried coconut curls, to decorate
PINEAPPLE CAKE
290 g (10¼ oz) eggs
395 g (13¾ oz) Pineapple Purée
155 g (5½ oz) fine desiccated coconut
15 g (½ oz) baking powder
Preheat the oven to 165°C (320°F). Put the eggs and sugar in the bowl of an electric mixer fitted with
the whisk attachment and whisk until pale. Fold through the pineapple purée, then fold through all the
dry ingredients. Put the batter in a bowl, cover with plastic wrap, and rest in the refrigerator for 30
minutes.
Spray two 8 x 20 cm (3¼ x 8 inch) loaf (bar) tins with canola spray and line the base and sides
with baking paper. Divide the pineapple cake mixture between the two tins and give them a slight tap
on the bench. Stand them on a baking tray, then cover them with a second baking tray. Bake for 40–50
minutes. The cakes are cooked when a metal skewer comes out clean or a thermometer reads 93°C
(199°F).
COCONUT GANACHE
20 g (¾ oz) pure cream (35% fat)
105 g (35/8 oz) coconut cream
100 g (3½ oz) coconut milk
15 g (½ oz) liquid glucose
35 g (1¼ oz) coconut milk powder
25 g (1 oz) Malibu® Caribbean rum with coconut liqueur
Put the cream, coconut cream, coconut milk and glucose into a saucepan and heat to 60°C (140°F).
Put the white chocolate into a food processor and process until roughly chopped. Pour the warm
cream mixture into the food processor and process on medium speed until smooth. Add the coconut
milk powder, lemon juice and rum and blend for a further 15 seconds. Transfer the ganache to a
container or bowl, cover with plastic wrap and allow to cool and set at room temperature (in an air-
conditioned room). If the room temperature is over 25°C (77°F), put the bowl in the refrigerator;
however, cooling at room temperature is better.
FRESH PINEAPPLE WITH LIME

500 g (1 lb 2 oz) fresh pineapple, cut into 1 cm (3/8 inch) dice
juice of 1 lime
zest of 2 limes, finely grated
Put the ingredients into a bowl, mix well and store in the refrigerator. After 30 minutes of soaking,
drain off all the liquid, then return to the refrigerator until needed.
TO ASSEMBLE
Line a baking tray with plastic wrap and stand a wire rack on it. Put the cakes onto the wire rack over
the baking tray. Heat the clear mirror gel to 28–34°C (82–94°F) and pour it over the cakes. Using a
palette knife, make one swipe across the top to smooth off any excess gel. Slide a palette knife
underneath the cake and move it slightly to clean any dripping gel off the bottom of the cake, then
place the cake on a serving plate or cake board.
Spread the tempered yellow chocolate on two 20 x 30 cm (8 x 12 inch) guitar sheets, to a thickness
of 3 mm (1/8 inch). Leave to set slightly. Once the chocolate is touch dry, use a ruler and a scalpel to
cut out two 9 x 21 cm (3½ x 8½ inch) rectangles, then inside each rectangle cut out another rectangle,
leaving a 2 cm (¾ inch) border all around. Lay a sheet of baking paper on top, flip the chocolate-
covered guitar sheets over and place a baking tray on top as a weight to keep the chocolate flat. Leave
it for at least 4 hours for the chocolate to crystallise. Meanwhile, cut small discs and straws of the
leftover chocolate to use as decorations.
Remove the chocolate from the guitar sheets and place a rectangle with the shiny side up on top of
each cake, so it creates a chocolate border around the top of the cake.
Spoon the pineapple compote inside the chocolate border on top of the cake, then decorate with
small peaks of coconut ganache, curls of dried coconut and the chocolate discs and straws. Store in
an airtight container in the refrigerator for up to seven days.
Caramel tart
MAKES 12 tarts, 8.5 cm (33/8 inch) diameter
CARAMEL SPONGE
290 g (10¼ oz) eggwhite
15 g (½ oz) caster (superfine) sugar
180 g (6¼ oz) Caramel Liquid
4 g (1/8 oz) honey
Preheat the oven to 220°C (425°F). Line one 60 x 40 cm (24 x 16 inch) tray or two 30 x 40 cm (12 x
16 inch) baking trays with baking paper. Combine the flour and cornflour in a bowl. Whisk the
eggwhite in the bowl of an electric mixer fitted with the whisk attachment on medium speed.
In a separate bowl, mix the eggwhite powder with the caster sugar, then add it to the eggwhite in
the mixer. Add the caramel liquid slowly while the eggwhites are being whisked and continue
whipping until firm peaks form. Add the egg yolk slowly while still whisking, then add the honey.
Fold through the combined flours.
If using one large tray, pour in all the mixture; otherwise divide the mixture between the two trays
and bake in the oven for 6–8 minutes. Allow to cool on the trays.
CARAMEL MOU
2 g (1/16 oz) sea salt flakes
Put the caster sugar, glucose and 300 g (10½ oz) of water in a medium, heavy-based saucepan over
medium heat. Cut the gelatine leaves into small squares, put them in a bowl with the extra cold water
and set aside to soak. Put the cream and vanilla bean seeds in a separate medium saucepan over low
heat until well heated, then set aside. Continue cooking the sugar and water until it turns a dark amber
caramel colour. Slowly pour the heated cream and vanilla into the caramel, being cautious of the
spitting caramel. Stir well and continue cooking until it reaches a temperature of 122°C (250°F).
Transfer the caramel cream mixture to a food processor, add the butter and process until smooth.
Add the gelatine leaves and any remaining soaking liquid. Add the sea salt and blend for 30 seconds.
Transfer the caramel into a bowl or dish and cover with plastic wrap, ensuring the plastic is touching
the surface. Leave to cool at room temperature until the caramel mou is firm and set.
Spread the caramel mou over the sponge sheets using a palette knife and leave overnight to set.
CARAMEL CRÈME CHANTILLY

soak. Dry caramelise the sugar in a saucepan until it turns a dark amber colour.
Put the cream and vanilla seeds in a separate saucepan and bring to just below boiling point. Use
the cream to deglaze the saucepan with the caramel in it. Add the gelatine leaves and any remaining
soaking liquid with the sea salt. Stir to completely dissolve the gelatine. Store in the refrigerator
overnight to set.
CARAMEL CREMEAUX
200 g (7 oz) milk
3 g (1/8 oz) iota carrageenan
1 g (1/32 oz) carob gum
2 g (1/16 oz) Vegemite (yeast extract)
CARAMEL BASE
To make the caramel base, dry caramelise the caster sugar in a saucepan until it turns a dark amber
colour. Meanwhile, bring the cream to the boil in another saucepan, then deglaze the caramel with the
cream. Set aside.
To make the cremeaux, put the milk in a large jug. Mix the caster sugar with the iota carrageenan
and carob gum, then add it to the milk. Blend well with a hand blender until dissolved. Pour the milk
mixture into a saucepan and add 300 g (10½ oz) of the caramel base. Bring it to the boil, set aside to
cool slightly then add the Vegemite and vanilla seeds. Blend with a hand blender until well
combined.
PÂTE FRIABLE
3 g (1/8 oz) fine salt
Soften the butter in the bowl of an electric mixer fitted with the beater attachment, but do not cream or
overmix. Add the icing sugar and salt and mix well, but do not overmix. Stir in the remaining
ingredients. Cover with plastic wrap and refrigerate until chilled.
Preheat the oven to 160°C (315°F). Line one or two baking sheets with baking paper. Roll the
dough out to 6 mm (¼ inch) thick on a dough sheet or work surface. Using an 8.5 cm (33/8 inch)
diameter cutter, cut out 10–12 circles. Lay the circles on the prepared baking sheets and bake for 15–
20 minutes until golden.
CARAMEL GLAZE
75 g (2¾ oz) condensed milk
100 g (3½ oz) milk couverture chocolate (38%), melted
1 g (1/32 oz) egg-yellow food-colouring powder
soak. Dry caramelise the sugar in a saucepan until it turns a dark amber colour. Put the cream in a
separate saucepan and bring to just below boiling point, then use the cream to deglaze the saucepan
with the caramel in it.
Add the condensed milk, then add the mixture to the melted chocolate in a bowl. Add the gelatine
leaves and any soaking liquid and mix in the yellow food colouring. Blend with a hand blender to
incorporate the colouring, emulsify the mixture and remove any air bubbles.
TO ASSEMBLE
Cut out twelve 6.5 cm (2½ inch) discs of the caramel and sponge and set aside on a tray. Fill twelve
8 cm (3¼ inch) diameter flexible pastry moulds to halfway with the caramel cremeaux. Insert the
caramel and sponge discs into the cremeaux with the caramel side down. Press down slightly so the
caramel cremeaux comes up the sides level with the top of the disc. Use a spatula to smooth off any
excess cremeaux and put them in the freezer to harden.
Place the frozen caramel discs on a wire rack over a tray covered with plastic wrap. Warm the
caramel glaze to 36–38°C (95–100°F) and pour the glaze over the caramel discs. Clean off neatly and
place each glazed disc on a disc of pâte friable.
Whip the caramel crème chantilly until firm. Make small quenelles and place one on top of each
glazed tart. The tarts can be kept in the refrigerator for 1–2 days.
Cucumber, lime, strawberry, coconut
You will need

6–8 slices of fresh strawberry, to garnish
STRAWBERRY SORBET
257 g (91/8 oz) water
26 g (1 oz) dextrose
3 g (1/8 oz) sorbet stabiliser
330 g (11¾ oz) Strawberry Purée
Put all of the ingredients except the strawberry purée in a saucepan and blend with a hand blender.
Put the saucepan over medium heat and stir constantly to bring it to 85°C (185°F). Remove the pan
from the heat and pour the sorbet mixture into a container. Allow to cool, then cover and refrigerate
for 12 hours to mature.
Remove from the refrigerator, add the strawberry purée and blend with a hand blender. Freeze in
an ice-cream machine according to the manufacturer’s instructions, then store in the freezer until
ready to use.
CUCUMBER GRANITA
100 g (3½ oz) water, extra
400 g (14 oz) cucumber purée
soak. Put the extra water and the glucose in a saucepan and heat to 85°C (185°F). Add the gelatine
and any soaking liquid and stir to dissolve. Allow to cool. Combine with the cucumber purée and
blend with a hand blender until smooth.
Pour into a 2 cm (¾ inch) deep baking tray and put it in the freezer. Every 45 minutes, stir the
granita with a fork until it is completely frozen.
LIME MARSHMALLOW
80 g (2¾ oz) lime juice
90 g (3¼ oz) sugar
48 g (15/8 oz) invert sugar
1 g (1/32 oz) citric acid solution
1 g (1/32 oz) lime zest, finely grated
Cut the gelatine leaves into small squares and soak them in the lime juice. Put the sugar, water and 3 g
(1/8 oz) of the invert sugar into a saucepan and cook to 113°C (235°F). Put the remaining 45 g (1½ oz)
of invert sugar and the gelatine mixture into the bowl of an electric mixer fitted with the whisk
attachment. With the mixer on medium speed, pour the hot sugar syrup into the mixer, pouring it down
the sides to prevent splashing.
Continue whisking until the mixture cools and thickens and holds its shape. Add the remaining
ingredients and mix through. Put the marshmallow into a piping (icing) bag fitted with a 9 mm (3/8
inch) plain piping nozzle.
COCONUT TAPIOCA
50 g (1¾ oz) tapioca pearls, soaked in cold water in the refrigerator overnight
250 g (9 oz) coconut cream
Strain the tapioca and rinse in cold water to remove starch. Cook in boiling water until clear.
Remove from the heat, strain and rinse in cold water. Put the pearls in a bowl, add the coconut cream,
cover and refrigerate until ready to use.
COCONUT WATER GEL

200 g (7 oz) coconut water
1 g (1/32 oz) gellan gum
Put all the ingredients into a saucepan and blend with a hand blender. Bring to the boil over medium
heat, then pour into a bowl or container to cool. Put the cooled gel in a food processor and blend to a
smooth gel. Transfer to a sauce bottle and store in the refrigerator.
CRÈME FRAÎCHE
200 g (7 oz) CRÈME fraîche
Put the crème fraîche and cream into the bowl of an electric mixer with the whisk attachment. Whisk
to firm peaks, cover and refrigerate.
MINT GEL
2 cups fresh mint leaves
1 cup ice cubes
185 ml (6 fl oz) water
Blanch the mint leaves in boiling water for 10 seconds, then drain and put into a food processor with
the ice cubes and 125 ml (4 fl oz) of the water. Process until an icy paste is formed. Strain through
muslin (cheesecloth) into a bowl, squeezing the muslin well.
Put the agar-agar, remaining 60 ml (2 fl oz) water and sugar into a saucepan and bring to the boil.
Warm the mint juice to 50°C (120°F). Slowly add the warm mint juice. Cover and store in the
refrigerator to thicken.
Put the thickened gel in the food processor and process until smooth. Transfer the mint gel into a
piping (icing) bag with a 9 mm (3/8 inch) nozzle and store it in the refrigerator until needed.
CUCUMBER MERINGUE
100 g (3½ oz) cucumber juice
0.5 g (1/64 oz) xanthan gum
Preheat the oven to 60°C (140°F). Line a baking tray with baking paper and set aside. Put the
cucumber juice, eggwhite, sugar and eggwhite powder into the bowl of an electric mixer fitted with
the whisk attachment. Whisk on medium speed for 5 minutes, until the mixture is thick and increased
in volume. Add the xanthan gum and whisk for a further 3 minutes.
Spread the meringue mixture 8 mm (5/16 inch) thick on the prepared tray. Put the tray in the oven and
leave for 12 hours until crisp and dry. Store in an airtight container.
SOURDOUGH CROUTONS
300 g (10½ oz) white sourdough bread
100 g (3½ oz) extra virgin olive oil
Preheat the oven to 90°C (195°F). Line a baking tray with baking paper. Slice the sourdough bread
into thin slices using a serrated knife then brush with the extra virgin olive oil and lay on the baking
paper. Sprinkle with the sea salt and bake until dry and crisp. Store in an airtight container.
TO ASSEMBLE
Set a 6 cm (2¼ inch) steel tart ring in each serving plate. Pipe a 2 cm (¾ inch) dot of the mint gel in
the centre, then cover with crème fraîche and smooth the surface with a palette knife. Remove the tart
rings. Pipe the lime marshmallow around the disc of crème fraîche, making two revolutions. Use a
blowtorch to toast the marshmallow.
Place a tablespoon of the coconut tapioca on top of the crème fraîche disc. Break up the sheet of
cucumber meringue and lay pieces over the dessert. Squeeze the coconut water gel and the mint gel
into peaks randomly around the dessert. Crumble the sourdough crouton over the top. Place a quenelle
of the strawberry sorbet and a slice of fresh strawberry on top of the crouton. Spoon cucumber granita
over the dessert.
Malt, caramel, pandan, hazelnut
You will need

1 quantity Pandan Kaffir Lime Ice Cream
20 g (¾ oz) toasted sesame seeds
SALTED CARAMEL MOU

120 g (4¼ oz) water
Put the caster sugar, glucose and water in a medium saucepan over medium heat. Cut the gelatine
leaves into small squares, put them in a bowl with the extra cold water and set aside to soak. Put the
cream and vanilla seeds in a separate medium saucepan over low heat until well heated. Set the warm
cream aside.
Continue cooking the sugar until it turns a dark amber colour. Slowly pour the heated cream mixture
into the caramel, being cautious of the spitting caramel, stir well and continue cooking until it reaches
a temperature of 122°C (250°F).
Put the caramel mixture in a food processor, add the butter and blend until smooth. Add the gelatine
with any soaking water and the sea salt and blend for a further 30 seconds. Pour the caramel into a
bowl or dish and cover with plastic wrap, ensuring the plastic is touching the surface. Leave to cool
to room temperature until the caramel is firm and set. This is best made the night before.
PANDAN RICE PUDDING

225 g (8 oz) milk
1 pandan leaf
½ kaffir lime leaf
85 g (3 oz) arborio rice
6 g (7/32 oz) pandan extract
Put the milk, cream, vanilla seeds, pandan leaf and kaffir lime leaf in a medium saucepan over
medium heat and heat to 90°C (195°F). Cover with plastic wrap and set aside to infuse for two hours.
Put the arborio rice in a separate medium saucepan over medium heat. Remove the plastic wrap
from the milk and use a ladle to add enough warm milk mixture to just cover the rice. Cook the rice on
medium to low heat and keep cooking, stirring every 2–3 minutes and topping up the liquid from the
other saucepan to cover the rice, until all the liquid is finished. Ensure there is still liquid in the
saucepan with the rice at the end of cooking, because as it cools the rice will continue to absorb
liquid.
Add the caster sugar and pandan extract. Check the rice to make sure it is cooked then pour into a
container and cover with plastic wrap, ensuring the plastic is touching the surface. Leave to cool.
HAZELNUT DACQUOISE
180 g (6¼ oz) eggwhite
125 g (4½ oz) hazelnut meal
60 g (2¼ oz) almond meal
120 g (4¼ oz) pure icing (confectioners’) sugar, plus extra for dusting
70 g (2½ oz) whole hazelnuts
Preheat the oven to 175°C (345°F). Line a baking tray with baking paper and set aside. Mix the caster
sugar, eggwhite powder and xanthan gum together in a small bowl. Put the eggwhite in the bowl of an
electric mixer fitted with the whisk attachment and whisk on medium speed until it starts to froth.
Slowly add the sugar mixture until it has all been added, then increase the speed of the mixer to
medium–high and whisk to firm peaks.
Combine the hazelnut meal and almond meal in a large bowl. Once the eggwhite is ready, scrape
into the bowl with the nut meals, add the icing sugar and gently fold through, retaining as much air as
possible. Spread the mixture 1 cm (3/8 inch) thick on the prepared baking tray, scatter with the whole
hazelnuts and a light dusting of icing sugar.
Bake for 11–13 minutes until lightly golden. Remove from the oven and allow to cool on the tray.
Reduce the oven temperature to 100°C (210°F). Using your hands, break the dacquoise sheet into
smaller pieces of random size, roughly 2 cm (¾ inch) across. Return the tray to the oven and continue
to cook until the dacquoise is completely dried and crisp, about 2–3 hours. Remove from the oven
and allow to cool, then store in an airtight container until needed.
CARAMEL MALT CUSTRIANO

30 g (1 oz) full-cream milk powder
60 g (2¼ oz) malted milk powder
1 g (1/32 oz) kappa carrageenan
235 g (8½ oz) milk
235 g (8½ oz) Caramel Maison
8 g (¼ oz) vanilla extract
50 g (1¾ oz) malt extract
Combine the milk powder, malted milk powder, iota carrageenan and kappa carrageenan in a bowl.
Put the cream and milk in a medium saucepan, then use a hand blender to mix in the combined
powders. Put the saucepan over medium heat and, stirring constantly, bring the mixture to 65°C
(150°F). Add the caramel maison and vanilla and malt extracts. Continue stirring and bring to the
boil.
Pour into a dish and cover with plastic wrap, ensuring the plastic is touching the surface. Set aside
to cool and set firm, either in the refrigerator or at room temperature.
LIQUID SHORTBREAD POWDER

20 g (¾ oz) hazelnut meal
10 g (3/8 oz) dark malt powder
1.5 g (1/16 oz) sea salt
40 g (1½ oz) burnt butter, melted
70 g (2½ oz) tapioca maltodextrin
Soften the butter and caster sugar in the bowl of an electric mixer fitted with the beater attachment.
When this mixture is light and slightly fluffy, add the hazelnut meal, dark malt powder, plain flour and
sea salt. Mix well, scraping down the sides the bowl, then remove from the bowl and wrap in plastic
wrap. Put the dough in the refrigerator for 1–2 hours until firm.
Preheat the oven to 170°C (325°F). Unwrap the dough, put it between two sheets of baking paper
and roll it out to 5 mm (¼ inch) thick. Bake on a baking tray for 15 minutes or until crisp. Set aside to
cool. Break the cooled shortbread into a food processor, add the melted burnt butter and process until
it all turns to liquid.
Pour the liquid into a medium to large bowl and whisk as you slowly add the maltodextrin. The
mixture will start to thicken. Continue adding the maltodextrin slowly until the mixture turns into a
powder. Use immediately or store in an airtight container at room temperature.
HAZELNUT FOAM
200 g (7 oz) Simple Sugar Syrup
50 g (1¾ oz) Hazelnut Paste
soak. Heat the sugar syrup in a small saucepan over medium heat to 60°C (140°F), add the gelatine
leaves and any soaking liquid and stir to dissolve. Put the cream and hazelnut paste in a medium bowl
and pour in the sugar syrup mixture then use a hand blender to blend until well emulsified.
Refrigerate for 2 hours. Pour into a siphon gun and add two N2O charges . Shake well and use
immediately or store in the refrigerator.
KAFFIR LIME DUSTING SUGAR

50 g (1¾ oz) dextrose
3 g (1/8 oz) kaffir lime zest
2 kaffir lime leaves
Mix all of the ingredients together, put them in a food processor and process to a fine powder. Store
in an airtight container.
TO ASSEMBLE
Put the salted caramel mou and the caramel malt custriano in separate piping bags fitted with 9 mm
(3/8 inch) piping nozzles. Pipe a 2.5 cm (1 inch) mound of salted caramel mou onto each serving plate.
Pipe the caramel malt custriano in a ring shape around the mou.
Place a tablespoon of the rice pudding on top of the caramel then sprinkle toasted sesame seeds
over the top. Cover with dried hazelnut dacquoise pieces.
Holding the siphon gun upside down, discharge a tablespoon of foam onto each dessert. Place
quenelles of the pandan kaffir lime ice cream on top and cover with the shortbread powder. Lastly,
dust with the kaffir lime sugar. Serve immediately.
V8 diesel
MAKES 1 CAKE
You will need

1 quantity dark chocolate Mirror Glaze
11 silver cachous
FLOURLESS CHOCOLATE BISCUIT

50 g (1¾ oz) dark couverture chocolate (64%), chopped or buttons
Preheat the oven to 180°C (350°F). Line 2 baking sheets with baking paper and draw an 18 cm (7
inch) square on each. Turn the paper over and set the trays aside.
Melt the chocolate in a microwave or in a heatproof bowl over a saucepan of simmering water. Put
the eggwhite and a handful of sugar in the bowl of an electric mixer fitted with the whisk attachment
and whisk on medium speed until foamy. Slowly add more sugar, whisking constantly until all the
sugar has been added and firm peaks form.
Fold through the melted chocolate and spread on the baking trays to a thickness of 7 mm (¼ inch)
until the marked squares are covered. Put the trays in the oven and bake for 10–12 minutes or until
firm to touch. Remove from the oven and allow to cool on the trays.
BURNT CHOCOLATE BRÛLÉE

66 g (23/8 oz) egg yolk
35 g (1¼ oz) dark couverture chocolate (64% extra-bitter Guayaquil), chopped or buttons
Preheat the oven to 130°C (265°F). Combine the egg yolk and sugar in a bowl. Melt the chocolate in
a heatproof bowl over a saucepan of simmering water or in a microwave. Heat the cream in a
saucepan over medium heat to 80°C (175°F). Pour over the egg mixture and mix well to combine.
Add the melted chocolate and use a hand blender to blend until smooth.
Pour the mixture into a baking dish and bake for 15 minutes until set. Increase the oven temperature
to 210°C (415°F) and bake until the surface colours and starts to split and caramelise. Remove the
ûlée from the oven and allow to cool.
Put the cool ûlée in a food processor and blend until a smooth shiny paste is achieved. If the purée
splits, add some cold cream to re-emulsify. Store in the refrigerator until needed.
CHOCOLATE MACARON
75 g (2¾ oz) almond meal
few drops red food colouring
Preheat the oven to 150°C (300°F). Line a baking tray with baking paper and draw an 18 cm (7 inch)
square, then turn the paper over and set the tray aside. Combine the almond meal, cocoa powder and
icing sugar in a bowl.
Put the eggwhite in the bowl of an electric mixer fitted with the whisk attachment and whisk on
medium speed until foamy. Add the caster sugar and continue whisking until firm peaks form. Add the
red food colouring. Stop the mixer and remove the bowl. Gently fold through the almond meal
mixture.
Spread the mixture on the marked square to 7 mm (¼ inch) thick and bake for 15 minutes until the
macaron is stable. Remove from the oven and allow to cool on the tray.
CHOCOLATE CREMEAUX
20 g (¾ oz) cold water
135 g (4¾ oz) milk
15 g (½ oz) coffee extract
Melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave. Cut
the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak.
Put the milk and cream in a saucepan over medium heat and heat to 80°C (175°F).
Whisk the egg yolk and caster sugar in a bowl until light and fluffy. Add the coffee extract. Pour
half of the hot cream mixture into the egg yolk mixture, stir well, then pour the mixture back into the
saucepan with the remaining cream mixture.
Return the saucepan to medium heat and cook to 83–85°C (180–185°F), stirring constantly. Add the
gelatine and any remaining soaking liquid and stir until dissolved. Strain over the melted chocolate
and mix well. Leave to cool to 28°C (82°F) and use as needed.
CHOCOLATE JELLY
250 g (9 oz) water, extra
soak. Place a quarter of the extra water in a saucepan with the glucose, cocoa powder and caster
sugar and heat to 80°C (175°F). Then use a hand blender to blend the mixture until combined and free
of lumps. Add the gelatine and any remaining soaking liquid and stir until dissolved. Pour the mixture
into the remaining cold water and mix well.
Cover the top of a 17.5 cm (7 inch) cake ring tightly with plastic wrap, then turn it over so that the
top is now the bottom. Let the jelly cool to 32°C (90°F), then pour into the tin. Allow to set in the
refrigerator for 20–30 minutes, then freeze.
CHOCOLATE STREUSEL
100 g (3½ oz) light brown sugar
10 g (3/8 oz) salt
20 g (¾ oz) cocoa powder
Put the butter and sugar in the bowl of an electric mixer fitted with the beater attachment and beat to
soften slightly. Add the remaining ingredients and mix until combined. Wrap the dough in plastic
wrap and put it in the refrigerator for 1–2 hours until firm.
Preheat the oven to 170°C (325°F). Line a baking tray with baking paper and use a large-tooth
grater to grate the pastry all over the tray. Bake for 12–15 minutes until crisp and crumbly, stirring
every 4–5 minutes.
CHOCOLATE CRUNCH
96 g (33/8 oz) dark couverture chocolate (70%), chopped or buttons
90 g (3¼ oz) Almond Praline 50%
420 g (15 oz) chocolate streusel
45 g (1½ oz) cocoa nibs
pinch sea salt
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water or in a
microwave. Add the almond praline and stir well, then fold through the remaining ingredients. Spread
the mixture over one of the flourless chocolate biscuit layers.
MILK CHOCOLATE CHANTILLY

525 g (1 lb 2½ oz) pure cream (35% fat)
225 g (8 oz) milk couverture chocolate (38%)
Heat the cream in a small saucepan to 90°C (195°F). Cut the gelatine leaves into small squares, put
them in a bowl with the cold water and set aside to soak. Melt the chocolate in a heatproof bowl over
a saucepan of simmering water or in a microwave.
Add the gelatine leaves and any soaking liquid to the cream and stir well to dissolve. Strain the
mixture over the melted chocolate, stirring constantly while pouring. Pour the mixture into a container
and cover with plastic wrap, ensuring the plastic is touching the surface. Leave to set overnight in the
refrigerator for best results.
DARK CHOCOLATE DECORATION

400 g (14 oz) dark chocolate, tempered
7 ready-made dark chocolate truffle shells
edible silver powder
Use a crank-handled palette knife to spread 350 g (12 oz) of the tempered dark chocolate over an
acetate sheet until 2–3 mm (1/16–1/8 inch) thick. Holding the opposite diagonal corners of the acetate,
pull tight and gently shake to smooth out the chocolate. When touch dry, use a ruler and the back of a
paring knife to cut it into 5 cm (2 inch) squares or ‘tiles’. Cover with baking paper, then flip over and
place a baking tray on top to prevent the chocolate bending as it crystallises.
Stick the truffle shells together with the remaining tempered chocolate to form an atom-like
structure. Dip a clean make-up brush or soft paintbrush in the silver metallic powder and gently blow
onto the truffle shells.
TO ASSEMBLE
Place an 18 cm (7 inch) square stainless steel cake frame on a baking tray lined with baking paper
(you could also use a cake tin). Place the flourless chocolate biscuit that has been covered with the
chocolate crunch inside the frame. Spread with a 1 cm (3/8 inch) thick layer of chocolate cremeaux,
smoothing it with a small crank-handled palette knife. Lay the second layer of flourless chocolate
cake over the chocolate cremeaux and press down gently.
Spread the burnt chocolate ûlée over the chocolate flourless biscuit, using a crank-handled palette
knife to smooth it out to the edges. Place the chocolate macaron over the ûlée, gently pressing it into
place. Place the chocolate jelly over the macaron and put the cake in the freezer for 3 hours until firm.
Place a 20 cm (8 inch) square stainless steel cake frame on a baking tray lined with baking paper
(or use a cake tin). Put the milk chocolate chantilly in the bowl of an electric mixer fitted with the
whisk attachment and whisk on medium speed until soft to firm peaks form. Using a piping (icing) bag
fitted with an 11 mm (7/16 inch) plain nozzle, pipe a 1 cm (3/8 inch) thick layer of chantilly into the
frame and use a palette knife to spread more chantilly over the sides, approximately 1 cm (3/8 inch)
thick.
Remove the assembled cake from the freezer and, using hot water and a cloth, rub the frame or tin
until it releases the cake. Carefully place the cake in the chantilly-lined frame or tin with the jelly
layer on the bottom. Gently push the cake down so that the chantilly is pushed up the sides, leaving no
gaps. The chantilly lining and flourless chocolate cake should be level. Clean off any excess chantilly
with a palette knife so that the top is smooth. Freeze the cake for 3–4 hours to firm up.
Heat the chocolate mirror glaze in the microwave on medium for 15 seconds, then mix well and
check the temperature. Repeat this process until the glaze reaches 35°C (95°F). Place a wire rack
over a large sheet of plastic wrap. Remove the cake from the freezer and invert it onto the wire rack,
then use hot water and a cloth (or a blowtorch) to remove the frame or tin.
Pour the glaze over the cake, allowing it to run down the sides. Smooth the surface with a palette
knife. Use a knife to dab glaze onto any bare spots. Leave the cake in place for a few minutes to allow
the excess glaze to drip off, then carefully slide a large palette knife underneath the cake and transfer
it to a serving plate.
Holding a tile in each hand press them onto opposite sides of the cake: pressing two tiles at a time
will help you line them up neatly. Continue pressing on the tiles until there are four tiles on each side
of the cake. Arrange the chocolate decoration and silver cachous on top of the cake. Allow the cake to
thaw for at least three hours in the refrigerator before serving.
Note: the V8 diesel cake shown on is a 15 cm (6 inch) square cake. The quantities in this recipe will
make a 20 cm (8 inch) square cake.
Zumbarons
I confess, zumbarons are very close to my heart. In fact, they are my
pride and joy. We’ve had them in our repertoire for many years now,
so we are well known for them. I’m constantly changing the flavours
to keep people excited, and in this chapter there are some great
flavour combinations: some new and exciting ones and some old
favourites. Enjoy every single little bite!
Zumbaron shells master recipe
MAKES 50 SHELLS
You will need

50 g (1¾ oz) water
food colouring, if required
STEP
No 1
SIFT Place the almond meal and icing sugar in a food processor and process to a fine powder. Sift
into a large bowl.
STEP
No 2
BOIL Put half the eggwhite in an electric mixer fitted with the whisk attachment (but do not switch it
on yet). Put the caster sugar and water into a small saucepan over medium heat and bring to the boil.
Add the food colouring at this stage, if using, and continue cooking the sugar until it reaches 118°C
(244°F).
STEP
No 3
WHISK When the sugar syrup is the right temperature, turn the mixer onto medium–high and whisk the
eggwhites until lightly frothy.
STEP
No 4
COMBINE With the mixer in motion, slowly pour the sugar syrup in a steady stream down the side of
the bowl and keep whisking until the meringue has cooled to 50°C (120°F).
Add the remaining eggwhite to the almond meal and icing sugar mix, then fold through the cooled
whipped meringue. Continue to fold the mixture until it begins to loosen. It is the right texture when
the mixture falls slowly off a spatula.
STEP
No 5
PIPE Fit a piping (icing) bag with a 9 mm (3/8 inch) plain piping nozzle and fill with the zumbaron
mixture. Line a tray with baking paper or a silicone mat. Holding the piping bag vertically about 1.5
cm (5/8 inch) above the tray, pipe straight down onto the tray to create 5 cm (2 inch) rounds, leaving a
3 cm (1¼ inch) gap between each zumbaron. As you finish piping each round, quickly move the
nozzle from 12 o’clock to 6 o’clock to finish the piping action. Tap the bag gently to get rid of any
excess air.
Leave the zumbarons at room temperature for about 30 minutes until a skin forms on the surface. The
skin is important because it lifts while the zumbaron cooks, creating the ‘foot’ at the base. Preheat the
oven to 160°C (315°F).
STEP
No 6
BAKE Put the trays into the oven and bake for 15 minutes. Check the zumbarons are firm to the touch,
then remove them from the oven and leave them to cool on the trays.
Caramelised white chocolate
Lavender thyme strawberry
MAKES 25
You will need

1 quantity Zumbaron Shells, coloured light brown with a touch of yellow
CARAMELISED WHITE CHOCOLATE GANACHE

335 g (11¾ oz) Caramelised White Chocolate
Put the cream in a saucepan over medium heat and heat to 90°C (195°F). Melt the caramelised white
chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Pour half of
the cream into the melted chocolate and stir well, then pour in the remaining cream and stir until
smooth and the temperature has reduced to 50°C (120°F).
Add the unsalted butter and use a hand blender to blend until the ganache is smooth and shiny. Fold
through the sea salt, then stand overnight or for at least 3 hours to set before use.
APRICOT JAM
200 g (7 oz) Apricot Purée
60 g (2¼ oz) dried apricots, soaked in water, drained
4 g (1/8 oz) pectin 325 NH 95
Put the apricot purée and rehydrated dried apricots into a medium saucepan over medium heat and
heat to 60°C (140°F). Mix the caster sugar and pectin in a bowl then add to the apricots. Bring to the
boil, then boil for 15–30 seconds. Stir in the citric acid solution.
Pour into a container or bowl, cover with plastic wrap and leave to cool. Put the cooled mixture
into a food processor and process to a smooth gel.
TO ASSEMBLE
Put the caramelised white chocolate ganache in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain
piping nozzle and put the apricot jam in another piping bag fitted with a 7 mm (9/32 inch) plain piping
nozzle. Pipe the caramelised white chocolate ganache on the flat side of half of the zumbaron shells,
then pipe a small amount of the apricot jam into the centre of the ganache and another small amount of
the ganache to cover the apricot jam. Top with the remaining shells.
Put the assembled zumbarons in the refrigerator for 24 hours to set before serving. Bring them to
room temperature to serve and eat within 4–5 hours or keep them in an airtight container in the
refrigerator for up to 2 months.
MAKES 25
You will need

1 quantity Zumbaron Shells, coloured purple and sprinkled with sesame seeds and crushed dried red
Zumbaron Shells
LAVENDER THYME CUSTRIANO

300 g (10½ oz) milk
12 g (7/16 oz) fresh lavender flowers
12 g (7/16 oz) fresh thyme leaves
40 g (1½ oz) lavender honey
Put the cream, milk, lavender and thyme into a medium saucepan over medium heat and heat to 90°C
(195°F). Remove from the heat and leave to infuse for 1 hour or overnight. Strain the mixture into a
clean saucepan and heat over medium heat. Add the remaining ingredients and use a hand blender to
blend until smooth.
Bring the mixture to the boil then pour it into a heatproof container or bowl. Cover with plastic
wrap, ensuring the plastic is touching the surface to prevent a skin forming, and leave to cool. Process
the cooled mixture in a food processor until smooth.
LAVENDER THYME CUSTRIANO FILLING

375 g (13 oz) lavender thyme custriano
Put the ingredients in the bowl of an electric mixer fitted with the beater attachment and beat on
medium to high speed until light and fluffy. If the mixture splits, use a blowtorch to bring the mixture
back together by slowly adding heat to the bowl.
STRAWBERRY GEL
250 g (9 oz) Strawberry Purée
15 g (½ oz) caster (superfine) sugar
5 g (3/16 oz) pectin 325 NH 95
20 g (¾ oz) liquid glucose
2.5 g (3/32 oz) Citric Acid Solution
Put the strawberry purée into a medium saucepan and heat to 60°C (140°F). Combine the caster sugar
with the pectin and agar-agar and add to the strawberry purée. Bring to the boil. Add the glucose, boil
for 15–30 seconds then add the citric acid solution.
Pour into a heatproof container or bowl. Cover with plastic wrap, ensuring the plastic is touching
the surface to prevent a skin forming, and set aside to cool and set. Once set, process the gel in a food
processor until smooth.
TO ASSEMBLE
Put the lavender thyme custriano filling in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain
piping nozzle and put the strawberry gel in another piping bag fitted with a 7 mm (9/32 inch) plain
piping nozzle. Pipe the filling on the flat side of half of the zumbaron shells, then pipe the strawberry
gel into the centre of the filling. Pipe a small amount of filling to cover the gel. Top with the
remaining shells.
Custard fritter
MAKES 25
You will need

1 quantity Zumbaron Shells, white
vegetable oil, for deep frying
CUSTARD
250 g (9 oz) milk
Put all the ingredients except the egg yolk into a medium saucepan and use a hand blender to blend
until smooth. Put the saucepan over medium heat and bring to the boil.
Add the egg yolk and stir well. Pour the mixture into a container or a bowl to set. Once the mixture
is set, transfer it to a food processor and process until a smooth paste is achieved. If the mixture is too
thick, add a little more milk.
TEMPURA BATTER
190 g (6¾ oz) beer, chilled
110 g (3¾ oz) self-raising flour
Put all of the ingredients into a bowl and mix well using a whisk. Prepare the batter just before frying.
CINNAMON SUGAR
1 tablespoon ground cinnamon
Combine the caster sugar and cinnamon on a plate.
TO ASSEMBLE
Put the custard in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain nozzle and pipe the custard on
the flat side of half of the zumbaron shells, then top with the remaining shells. Put the assembled
zumbarons in the refrigerator for 24 hours to set.
Fill a saucepan three quarters full with vegetable oil and heat the oil to 180°C (350°F) or until a
cube of bread dropped into the oil turns golden brown in 15 seconds. Dip a zumbaron into the
tempura batter and drop it directly into the hot oil, working with 5 or 6 zumbarons at a time to prevent
overcrowding.
Cook until the batter is lightly golden, then remove from the oil and place on paper towel to absorb
any excess oil. Toss the custard fritter zumbarons in cinnamon sugar to finish. These are best eaten
while still slightly warm.
Banana caramel balsamic
MAKES 25
You will need

1 quantity Zumbaron Shells, coloured deep pink
BANANA CARAMEL
90 g (3¼ oz) banana
85 g (3 oz) milk couverture chocolate (38%), chopped or buttons
4 g (1/8 oz) rum
Warm the cream and vanilla seeds, gellan gum, lemon juice and banana in a saucepan and use a hand
blender to blend until smooth. Set aside.
Put a medium saucepan over medium heat and dry caramelise the caster sugar: heat the pan, then
spread a layer of the sugar over the base and, as it dissolves, add another layer of sugar until all of
the sugar is used and it has caramelised to a dark amber colour. Deglaze the caramelised sugar with
the warm cream mixture and stir well until smooth.
Add the milk chocolate then the unsalted butter and use a stick blender to blend until the mixture is
smooth and the chocolate and butter are well dissolved. Finally, stir through the rum and the sea salt.
Pour the mixture into a container, cover with plastic wrap, ensuring the plastic is touching the
surface to prevent a skin forming, and set aside to cool.
BANANA CARAMEL CRÈME

500 g (1 lb 2 oz) banana caramel
150 g (5½ oz) unsalted butter, at room temperature
Put the banana caramel into an electric mixer fitted with a beater attachment. Add the butter and beat
on slow to medium speed until the butter is well incorporated. Beat for 1 minute, then scrape down
the sides of the bowl and beat for another 10 seconds: the mixture should be a dark caramel buttery
colour.
BALSAMIC GEL
150 g (5½ oz) balsamic vinegar
Put the ingredients in a food processor and blend until the mixture thickens to a gel consistency.
TO ASSEMBLE
Put the banana caramel crème in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle
and put the balsamic gel in another piping bag fitted with a 7 mm (9/32 inch) plain piping nozzle. Pipe
some banana caramel crème onto the flat side of half of the zumbaron shells, then pipe a small amount
of the balsamic gel into the centre of the banana caramel crème and pipe another small amount of the
banana caramel crème to cover the balsamic gel. Top with the remaining shells.
Burnt toast
Chocolate brownie
Burnt toast
MAKES 25
You will need

1 quantity Zumbaron Shells, white with breadcrumbs; make these by replacing the almond meal with
breadcrumbs, then sprinkle the shells with breadcrumbs after piping
BURNT TOAST GANACHE

225 g (8 oz) velvet white couverture chocolate
60 g (2¼ oz) burnt toast
25 g (1 oz) extra virgin olive oil
Put the cream in a saucepan over medium heat and heat to 90°C (195°F). Melt the white chocolate in
a microwave or in a heatproof bowl over a saucepan of simmering water. Add the burnt toast to the
hot cream and use a hand blender to blend until smooth. Pour half the cream mixture into the melted
white chocolate and stir well, then pour in the remaining cream mixture and stir until the mixture is
smooth and it has cooled to 50°C (120°F).
Add the unsalted butter and olive oil and use the hand blender to blend until smooth. Lastly, stir in
the sea salt. Pour the ganache into a container and stand at room temperature overnight or for at least
3 hours to set before use. Cover with plastic wrap.
TO ASSEMBLE
Put the burnt toast ganache in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle.
Pipe the ganache onto the flat side of half of the zumbaron shells, then top with the remaining shells.
Chocolate brownie
MAKES 25
You will need

1 quantity Zumbaron Shells, chocolate; make these by replacing 15 g (½ oz) of the almond meal and
15 g of the icing (confectioners’) sugar with 30 g (1 oz) cocoa powder
25 whole macadamia nuts, toasted
CHOCOLATE BROWNIE PURÉE

52 g (1¾ oz) eggs
70 g (2½ oz) brown sugar
70 g (2½ oz) dark couverture chocolate (55%), chopped or buttons
10 g (3/8 oz) vegetable oil
18 g (5/8 oz) unsalted butter
1.5 g (1/16 oz) baking powder
12 g (7/16 oz) plain (all-purpose) flour
pinch of salt
30 g (1 oz) macadamia nuts, toasted
Preheat the oven to 170°C (325°F) and line a baking tray with baking paper. Put the eggs and brown
sugar into the bowl of an electric mixer fitted with the beater attachment and mix on low speed until
combined.
Melt the dark chocolate in a microwave or in a heatproof bowl over a saucepan of simmering
water. Add the vegetable oil and butter to the chocolate and mix until melted and smooth. Add the
melted chocolate mixture to the eggs and continue beating on low speed until combined.
Add the cocoa powder, baking powder, plain flour and a pinch of salt and continue to beat until
glossy and clear of any lumps. Stir in the macadamia nuts and pour onto the prepared baking tray.
Bake for around 15 minutes, until set. Leave to cool on the tray. Once cooled, transfer to a food
processor and process until a paste is formed.
CHOCOLATE BROWNIE GANACHE

225 g (8 oz) dark couverture chocolate (72%)
40 g (1½ oz) invert sugar
150 g (5½ oz) chocolate brownie purée
1.5 g (1/16 oz) sea salt
Melt the chocolate in a microwave or in a heatproof bowl over a saucepan of simmering water. Put
the cream, butter and invert sugar in a medium saucepan over medium heat and heat to 80°C (175°F).
Pour half of the cream mixture over the melted chocolate and stir well, then pour in the remaining
cream mixture and stir until well combined. Add the brownie purée and salt and process until smooth,
either in a food processor or with a hand blender.
TO ASSEMBLE
Put the chocolate brownie ganache in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping
nozzle and pipe the ganache on the flat side of half of the zumbaron shells. Place a toasted macadamia
nut into the centre of the ganache and pipe another small amount of the ganache to cover. Top with the
remaining shells.
Green tea yuzu
MAKES 25
Preparation: begin 3 days ahead.
You will need

1 quantity Zumbaron Shells, coloured green, decorated with a swipe of edible gold dusting powder
after cooling
GREEN TEA YUZU GANACHE

20 g (¾ oz) Japanese green tea powder
375 g (13 oz) velvet white couverture chocolate, chopped or buttons
40 g (1½ oz) yuzu juice
Put the cream and green tea powder in a medium saucepan over medium heat and heat to 90°C
(195°F). Using a hand blender, blend until dissolved. Melt the white chocolate in a microwave or in
a heatproof bowl over a saucepan of simmering water.
Pour half of the cream mixture into the melted chocolate and stir, then add the remaining cream
mixture and stir until combined. Add the yuzu juice, sea salt and butter and use a hand blender to
blend until smooth.
Pour into a container and cover with plastic wrap, ensuring the plastic is touching the surface to
prevent a skin forming. Set aside overnight or for at least 3–4 hours to set.
CANDIED YUZU
3–4 yuzu fruit (or substitute 2 lemons if yuzu not available)
250 g (9 oz) water
450 g (1 lb) caster (superfine) sugar
Remove the skin from the yuzu fruit in long strips with a paring knife. Remove any white pith from the
back of the skin. Slice the skin into strips 6 mm (¼ inch) wide.
Blanch the yuzu skin strips twice in boiling water, then drain. Put the water and 150 g (5½ oz) of
the caster sugar in a saucepan, bring to the boil and add the blanched strips of skin. Remove the pan
from the heat, cover and set aside overnight.
The next day, strain the syrup into a saucepan, reserving the strips of skin, and add another 150 g of
caster sugar. Bring to the boil, add the yuzu skin strips, remove from the heat, cover and set aside
overnight. Repeat the process once more. Leave the strips of candied skin in the syrup until needed,
then strain off the syrup.
TO ASSEMBLE
Put the green tea yuzu ganache in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle
and pipe the ganache on the flat side of half of the zumbaron shells. Cut 1 cm (3/8 inch) pieces of
candied yuzu skin and place one in the centre of the ganache on each zumbaron. Pipe another small
amount of the ganache to cover the yuzu. Top with the remaining shells.
Rosemary and citrus
MAKES 25
You will need

1 quantity Zumbaron Shells, coloured yellow
ROSEMARY CITRUS CREAM

30 g (1 oz) milk powder
15 g (½ oz) fresh rosemary
2 g (1/16 oz) each of mandarin, lemon, pink grapefruit and orange zests, finely grated
50 g (1¾ oz) each of mandarin, lemon, pink grapefruit and orange juices
Put the cream, vanilla seeds, milk powder and rosemary in a medium saucepan over medium heat and
heat to 85°C (185°F). Remove the pan from the heat and leave to infuse for 1–2 hours. Use a hand
blender to blend the mixture, then strain it into a bowl. Put all of the fruit zest and juices into a clean
saucepan. Add the xanthan gum and agar-agar and use a hand blender to process until smooth. Heat to
40°C (105°F) then add the cream mixture.
Put the egg yolk and caster sugar in a bowl and whisk until light and fluffy. Pour in the warm cream
mixture and stir to combine. Transfer to a saucepan and bring to the boil. Strain into a bowl and set
aside to cool to 50°C (120°F). Using a hand blender, blend in the butter until the mixture is smooth
and shiny: this will take about 1 minute.
Cover with plastic wrap, ensuring it is touching the surface to prevent a skin forming. Refrigerate
until needed.
CITRUS GEL
50 g (1¾ oz) apple juice
45 g (15/8 oz) mandarin juice
45 g (15/8 oz) pink grapefruit juice
40 g (1½ oz) orange juice
2 g (1/16 oz) mandarin zest, finely grated
2 g (1/16 oz) pink grapefruit zest, finely grated
10 g (3/8 oz) rosemary
4 g (1/8 oz) pectin 325 NH 95
Put the fruit juices and zests with the rosemary in a medium saucepan over medium heat and heat to
90°C (195°F). Remove from the heat and leave to infuse for 30 minutes. Use a hand blender to
smooth the mixture, then strain it into a clean saucepan. Heat to 60°C (140°F).
Combine the caster sugar and pectin, then add them to the juice mixture. Add the glucose, bring the
mixture to the boil and boil for 15–30 seconds. Pour the gel mixture into a heatproof container or
bowl to cool and set. When set, use a food processor to process the gel to a smooth paste.
TO ASSEMBLE
Put the rosemary citrus cream in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain nozzle and put
the citrus gel in another piping bag fitted with a 7 mm (9/32 inch) plain nozzle. Pipe the rosemary citrus
cream on the flat side of half of the zumbaron shells, then pipe the citrus gel into the centre of the
filling. Pipe a small amount of cream to cover the gel. Top with the remaining shells.
Refrigerate for 24 hours to set before serving. Bring to room temperature to serve, or keep in an
airtight container in the refrigerator for up to 2 months.
Hojicha
MAKES 25
You will need

1 quantity Zumbaron Shells, coloured with tea, tea leaves scattered on top before baking
HOJICHA CUSTRIANO
300 g (10½ oz) milk
15 g (½ oz) hojicha tea leaves
Put the cream, milk and tea into a medium saucepan over medium heat and heat to 90°C (195°F).
Remove from the heat and leave to infuse for 5–10 minutes. Strain the mixture into a clean saucepan
and put it over medium heat. Add the remaining ingredients and blend with a hand blender until
smooth.
Bring the mixture to the boil, then pour it into a container or bowl and cover with plastic wrap,
ensuring the plastic is touching the surface to prevent a skin forming. Set aside to cool, then process in
a food processor until smooth.
HOJICHA GEL
15 g (½ oz) hojicha tea leaves
3.5 g (1/8 oz) pectin 325 NH 95
Put the water and tea leaves into a medium saucepan and bring to the boil. Remove from the heat and
leave to infuse for 3–5 minutes. Strain the mixture into a clean saucepan, discarding the leaves, and
heat to 60°C (140°F). Combine the caster sugar and pectin and add to the tea water.
Bring to the boil, then add the glucose. Boil for 15–30 seconds, then add the citric acid solution.
Pour the mixture into a container or bowl, cover with plastic wrap, ensuring the plastic is touching the
surface to prevent a skin forming, and set aside to cool and set. Put the gel into a food processor and
process until smooth.
HOJICHA CUSTRIANO FILLING

250 g (9 oz) hojicha custriano
100 g (3½ oz) hojicha gel
Put all of the ingredients in the bowl of an electric mixer fitted with the beater attachment and beat on
medium to high speed until light and fluffy. If the mixture splits, use a blowtorch to bring the mixture
back together by slowly adding heat to the bowl, taking it away to check the consistency, adding more
heat if needed.
TO ASSEMBLE
Put the hojicha custriano filling in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle
and pipe the custriano on the flat side of half of the zumbaron shells. Top with the remaining shells.
Lemon verbena mint lychee
MAKES 25
You will need

1 quantity Zumbaron Shells, half coloured yellow
LEMON VERBENA MINT WHIPPED GANACHE

12 g (7/16 oz) lemon verbena
12 g (7/16 oz) mint
160 g (5¾ oz) velvet white couverture chocolate, chopped or buttons
270 g (9½ oz) pure cream (35% fat), extra
Put the cream, lemon verbena and mint into a medium saucepan over medium heat and heat to 85–
90°C (185–195°F). Remove from the heat and leave to infuse for 1–2 hours. Use a hand blender to
blend the mixture, then strain it into a bowl.
Melt the white chocolate in a microwave or in a heatproof bowl over a saucepan of simmering
water. Add the strained cream mixture and stir well until smooth. Stir in the extra cream and cover
with plastic wrap, ensuring the plastic is touching the surface to prevent a skin forming. Set aside in
the refrigerator for at least 3 hours.
Before use, put the ganache in the bowl of an electric mixer with the whisk attachment and whip
until firm peaks form.
LYCHEE JELLY
48 g (1¾ oz) cold water
300 g (10½ oz) Lychee Purée
soak. Meanwhile, heat a quarter of the lychee purée in a small saucepan, to 65°C (150°F), then add
the gelatine and any soaking liquid. Stir to dissolve, then pour into a 15 cm (6 inch) square frame or
container.
Allow the jelly to set at room temperature, then put it in the freezer to harden. Cut the jelly into 1
cm (3/8 inch) cubes.
TO ASSEMBLE
Put the whipped ganache in a piping (icing) bag fitted with a 9 mm (3/8 inch) plain piping nozzle and
pipe the ganache on the flat side of half of the zumbaron shells. Place a cube of lychee jelly in the
centre of the ganache and pipe a small amount of the ganache to cover the jelly. Top with the
remaining shells.
Zonuts
On the back of the world craze for croissant–donuts, which started in
New York, we’ve created the Zonut, made from laminated croissant
dough which is cut into a donut shape, fried, then injected with
fillings of differing textures. We change the flavours on a weekly
basis, and this can sometimes be quite a challenge! They are not for
the faint-hearted, but give them a try: they are indulgent and utterly
delicious.
Zonuts master recipe
MAKES 12
You will need

62.5 g (2¼ oz) fresh yeast
1 kg (2 lb 4 oz) plain (all purpose) flour
25 g (1 oz) salt
450 g (1 lb) unsalted butter, extra,
rolled out into a sheet
Canola, vegetable or rice bran oil, to deep-fry
STEP
No1
MIX Put all ingredients, except the rolled butter sheet, into the bowl of an electric mixer fitted with
the dough hook attachment. Start on low speed. Mix on low–medium speed for 2 minutes, then mix on
medium speed for 4–5 minutes to develop the gluten.
STEP
No2
RISE Place the dough in a clean bowl and leave to rest, covered, for 30 minutes at room temperature,
then transfer to the refrigerator for 1–2 hours to chill.
STEP
No3
ROLL Remove the butter sheet from the refrigerator 30 minutes before you’re ready to use the dough
to allow the butter to soften slightly. On a lightly floured surface, roll the dough into a flat sheet 35–
40 cm (14–16 inches) long and 15–20 cm (6–8 inches) wide. Lay the butter sheet in the middle of the
dough and fold the sides in to make an open-ended parcel. Using the rolling pin, hit the folded dough
lengthways to soften and flatten a bit and make the first roll easier. Roll the dough lengthways using
the rolling pin, and continue until it’s about 5–6 mm (¼ inch) thick. Fold the dough into thirds and
repeat the rolling process. Rest for 30–60 minutes in the refrigerator. Repeat the folding and rolling
twice more for a total of four times. Rest the dough for a further 30 minutes in the refrigerator.
STEP
No4
CUT Line a tray with baking paper. Remove the dough from the refrigerator and roll it out to 6–7 mm
(¼ inch) thick. Cut out rounds of dough with a 6 cm (2½ inch) round cutter, then cut a small hole in
the middle with a 1.5 cm (5/8 inch) cutter. Place the zonuts on the prepared tray.
STEP
No5
PROVE Fill your kitchen sink with warm–hot water to a level of about 2 cm (¾ inch). Place a small
dish in the sink and stand a wire rack on top so the rack sits just at the surface of the water. Place the
tray with the zonuts on top. Cover the sink with tea towels (dish towels) and leave the zonuts to
double in size. You may need to change the water a few times as it cools.
FRY Half fill a saucepan or deep fryer with oil and heat to 180–190°C (350–375°F) or until a cube
of bread turns golden brown in 15 seconds. Carefully place the zonuts in the hot oil and fry each one
for 30 seconds. Turn over and cook until lightly golden. Remove using tongs or a slotted spoon and
place on paper towel to dry.
Apple & pineapple crumble
MAKES 12
You will need

1 quantity Zonuts
APPLE & PINEAPPLE COMPOTE

300 g (10½ oz) pink lady apples, peeled, cored, cut into 6 mm (¼ inch) dice
300 g (10½ oz) pineapple, peeled, cored, cut into 6 mm (¼ inch) dice
6 g (3/16 oz) pectin 325 NH 95
Put the diced apple and pineapple in a medium saucepan over medium heat. Warm the fruit, then
combine the caster sugar and pectin and sprinkle the mixture over the fruit. Stir well to dissolve. Add
the vanilla seeds to the fruit and continue cooking until the fruit softens and the compote thickens. Add
the citric acid solution.
Pour the compote into a dish and cover with plastic wrap, ensuring the wrap is touching the surface
to prevent a skin forming. Set aside to cool or store in the refrigerator.
CRÈME FRAÎCHE
300 g (10½ oz) crème fraîche
30 g (1 oz) lemon juice
pinch of sea salt
Combine all of the ingredients in a bowl and cover with plastic wrap, ensuring the plastic is touching
the surface. Store in the refrigerator until needed.
SPICED CRUMBLE
180 g (6¼ oz) plain (all-purpose) flour
7 g (¼ oz) ground cinnamon
1 g (1/32 oz) ground star anise
3 g (1/8 oz) ginger, grated
¼ tonka bean, grated
2 boiled egg yolks, pushed through a sieve
10 g (3/8 oz) rum
Put all of the dry ingredients with the spices, ginger and grated tonka bean in a bowl and mix together.
Set aside. Put the butter and icing sugar in an electric mixer fitted with the beater attachment and mix
on slow speed to bring the mix together. Slowly increase to medium speed to begin to soften the
butter and cream the mixture slightly.
Add the egg yolks and mix through. Slowly add the dry ingredients and mix on low speed until well
combined. Mix in the rum. Scrape the crumble out of the bowl and wrap in plastic wrap in a
rectangular parcel shape, about 2 cm (¾ inch) thick. Refrigerate for 1–2 hours until firm.
Preheat the oven to 170°C (325°F) and line a baking tray with baking paper. Unwrap the crumble
and grate, using the biggest holes on a grater, onto the prepared tray until the tray is completely
covered. Use a second tray if necessary. Bake for 12–15 minutes or until golden, stirring the mixture
every 5 minutes to create small rock-shaped crumble pieces. Allow the crumble to cool then store in
an airtight container until needed.
FONDANT GLAZE
300–400 g (10½–14 oz) fondant
Heat the fondant to 35–40°C (105°F) in a heatproof bowl over a saucepan of simmering water or in a
microwave. If the fondant is still too thick for piping, add a small amount of sugar syrup or water.
TO ASSEMBLE
Stand the zonuts on a baking tray with the bottom side up. Use a skewer or another pointy object to
make four evenly spaced holes in the bottom of each zonut. Put the apple and pineapple compote into
a piping (icing) bag fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the
holes in the bottom of the zonut and squeeze about a teaspoon of compote into each hole until the zonut
is half filled. Repeat with remaining zonuts.
Put the crème fraîche into another piping bag fitted with a 7 mm piping tube and insert it through the
same holes to fill the remaining space in each zonut. Turn the filled zonuts back over.
Heat the fondant to 28°C (82°F) in a microwave or in a heatproof bowl over a saucepan of
simmering water. Put the fondant in another piping bag fitted with a 7 mm piping tube and pipe the
fondant in a circle around the flat top of each zonut. Cover with the crumble pieces and store in a
cool, dry place. These are best eaten within 4–5 hours of making.
Chocolate textures
MAKES 12
You will need

1 quantity Zonuts
1 quantity Dark Chocolate Glaze
CHOCOLATE CUSTARD
Put all of the ingredients into a medium saucepan over medium heat and whisk constantly until the
mixture comes to the boil.
Use a spatula to scrape the mixture into a baking dish or mixing bowl, cover with plastic wrap,
ensuring the plastic is touching the surface of the custard to prevent any condensation. Allow to cool.
Store in the refrigerator until needed.
CHOCOLATE COOKIE CRUMBLE

160 g (5¾ oz) brown sugar
60 g (2¼ oz) eggs, at room temperature
30 g (1 oz) unsweetened cocoa powder
½ teaspoon salt
1 teaspoon bicarbonate of soda (baking soda)
30 g (1 oz) freeze-dried raspberry powder (optional)
Put the butter and the brown sugar into the bowl of an electric mixer fitted with the beater attachment
and beat on medium speed until light and creamy.
Melt the two kinds of dark chocolate in the microwave or in a heatproof bowl over a saucepan of
simmering water until completely melted, then set aside.
Slowly add the egg to the beaten butter mixture and mix thoroughly.
Sift the flour, cocoa powder, salt, bicarbonate of soda and freeze-dried raspberry powder (if
using). Add this to the butter mixture, mixing on low speed until combined. Add the melted chocolate,
which should still be at 40°C (105°F), and mix well. Scrape down the bowl and mix it one more
time. Line a baking tray with plastic wrap, scrape the mixture onto the wrap and shape it into a
rectangular parcel about 2 cm (¾ inch) high. Refrigerate for 30–60 minutes to firm up.
Preheat the oven to 180°C (350°F) and line two baking trays with baking paper. Unwrap the dough
and, using the biggest holes of a grater, grate the dough onto the baking trays until the trays are evenly
and completely covered.
Put the trays in the oven and bake for 13–15 minutes until crunchy, stirring every 5 minutes to help
the cookie dough form crumbly pieces. Allow to cool and store in an airtight container.
CHOCOLATE TEXTURES TOPPING

400 g (14 oz) chocolate cookie crumble
100 g (3½ oz) chocolate-coated poprocks
100 g (3½ oz) Callebaut Crispearls
8 g (¼ oz) sea salt
10 g (3/8 oz) Burnt Vanilla Powder
Mix all of the ingredients together in a bowl and keep covered until needed.
TO ASSEMBLE
Stand the zonuts on a baking tray with the bottom side up. Use a skewer or pointy object to make four
evenly spaced holes in the bottom of each zonut. Put the chocolate custard into a piping (icing) bag
fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of
the zonut and squeeze about a tablespoon into each hole until the zonut is filled. Repeat with
remaining zonuts. Turn the filled zonuts back over.
Heat the chocolate glaze to 28°C (82°F) in a microwave or in a heatproof bowl over a saucepan of
simmering water. Put the dark chocolate glaze in another piping bag fitted with a 7 mm piping tube
and pipe the glaze in a circle around the flat top of each zonut.
Dip the glazed side into the chocolate textures topping, ensuring the top is completely covered with
the topping. Store in a cool, dry place. These are best eaten within 4–5 hours of making.
The doughnut
MAKES 12
You will need

1 quantity Zonuts
300 g (10½ oz) white fondant
ground cinnamon, for dusting
CINNAMON DOUGHNUT GANACHE

300 g (10½ oz) velvet white couverture chocolate, chopped or buttons
150 g (5½ oz) cinnamon doughnuts, roughly chopped
Put the cream in a medium saucepan over medium heat and bring it to 80°C (175°F). Melt the white
chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave. Pour half of
the heated cream into the chocolate, stirring well, then repeat with the remaining cream. Add the
cinnamon and chopped doughnuts and mix well with a hand blender until smooth.
Pour the ganache into a bowl or container and cover with plastic wrap, ensuring the plastic wrap is
touching the surface. Set aside to cool and thicken for 3–4 hours.
TO ASSEMBLE
make four evenly spaced holes in the bottom of each zonut. Put the cinnamon doughnut ganache into a
piping (icing) bag fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the
holes in the bottom of the zonut and squeeze about a tablespoon into each hole until the zonut is filled.
Repeat with the remaining zonuts. Turn the filled zonuts back over.
Heat the fondant to 28°C (82°F) in a microwave or in a heatproof bowl over a saucepan of
simmering water. Put the fondant in another piping bag fitted with a 7 mm piping tube and pipe the
fondant in a circle around the flat top of each zonut. Dust with ground cinnamon. Store in a cool, dry
place. These are best eaten within 4–5 hours of making.
Lychee, passionfruit & rose sunset
MAKES 12
You will need

1 quantity Zonuts
100 g (3½ oz) white chocolate, tempered, coloured yellow and sprinkled with passionfruit seeds
PASSIONFRUIT & LYCHEE CREMEAUX

50 g (1¾ oz) passionfruit juice
100 g (3½ oz) lychee juice
50 g (1¾ oz) full-cream milk powder
200 g (7 oz) eggs
300 g (10½ oz) unsalted butter, diced
soak. Put the passionfruit juice, lychee juice, caster sugar, milk powder, egg and lemon juice into a
medium saucepan over medium heat. Stirring constantly, heat the mixture to 85°C (185°F). Add the
soaked gelatine leaves with any remaining soaking liquid and stir well to dissolve the gelatine.
Strain into a bowl and allow to cool to 50°C (120°F), then add the butter, bit by bit, blending with
a hand blender until all of the butter has been added.
Continue to blend for another 1–2 minutes to emulsify the mixture. Pour the cremeaux into a
container or bowl and cover with plastic wrap, ensuring the plastic is touching the surface. Allow to
cool then refrigerate until set.
ROSE MARSHMALLOW
65 g (2¼ oz) rosewater
30 g (1 oz) water
30 g (1 oz) invert sugar
45 g (1½ oz) invert sugar, extra
DUSTING SUGAR
Line a baking tray with baking paper and set aside. Combine the ingredients for the dusting sugar and
set aside. Put the gelatine leaves in a small bowl with the rosewater and leave them to soak. Put the
sugar, water and 30 g (1 oz) of invert sugar into a small saucepan over medium heat. Heat this mixture
to 110°C (230°F).
Meanwhile, put the extra invert sugar in the bowl of an electric mixer fitted with the whisk
attachment and add the vanilla seeds. Once the syrup reaches 110°C, pour this mixture into the mixing
bowl while whisking on medium speed. Add the soaked gelatine and rosewater and continue
whisking on medium to high speed.
Add the citric acid solution and whisk until the mixture thickens and cools. The mixture should be
thick and airy and glossy in appearance. Put the marshmallow mixture in a piping (icing) bag fitted
with a 9 mm (3/8 inch) plain nozzle. Dust the prepared baking tray with half of the dusting sugar
mixture.
Pipe straight lines of the marshmallow mixture along the baking tray, continuing until all the mixture
is used up (use additional baking trays if necessary). Dust the top of the marshmallow with the
remaining dusting sugar mixture and set aside for 2–3 hours at room temperature to set. Cut into 2–3
cm (¾–1¼ inch) pieces.
FONDANT GLAZE
300–400 g (10½–14 oz) white fondant
Heat fondant to 35–40°C (95–105°F) in the microwave or in a heatproof bowl over a saucepan of
simmering water. If the glaze is too thick for piping, add a small amount of sugar syrup or water.
TO ASSEMBLE
make four evenly spaced holes in the bottom of each zonut. Put the passionfruit and lychee cremeaux
into a piping (icing) bag fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of
the holes in the bottom of the zonut and squeeze about a tablespoon into each hole until the zonut is
filled. Repeat with the remaining zonuts. Turn the filled zonuts back over.
Heat the fondant to 28°C (82°F) in a heatproof bowl over a saucepan of simmering water or in a
microwave. Put the fondant in another piping bag fitted with a 7 mm piping tube and pipe the fondant
in a circle around the flat top of each zonut. Decorate with pieces of rose marshmallow and shards of
yellow chocolate. Store in a cool, dry place. These are best eaten within 4–5 hours of making.
Salted malted caramel
MAKES 12
You will need

1 quantity Zonuts
CARAMEL MALT CUSTRIANO

30 g (1 oz) full-cream milk powder
60 g (2¼ oz) malted milk powder
1 g (1/32 oz) kappa carrageenan
235 g (8½ oz) milk
235 g (8½ oz) Caramel Maison
8 g (¼ oz) natural vanilla extract
50 g (1¾ oz) malt extract
Combine the milk powder, malted milk powder, iota and kappa carrageenan in a bowl. Put the cream
and milk in a medium saucepan (but do not put it over any heat), add the powder mixture and use a
hand blender to blend until well combined. Put the saucepan over medium heat and stir constantly as
you bring the mixture to 65°C (150°F).
Add the caramel maison, vanilla extract and malt extract, continue stirring and bring to the boil.
Remove from the heat and pour into a dish or container. Cover with plastic wrap, ensuring the plastic
is touching the surface. Set aside in the refrigerator or at room temperature to cool and set firm.
SALTED CARAMEL MOU

60 g (2¼ oz) glucose
This caramel is best made the night before using. Put the caster sugar, glucose and the water in a
medium saucepan and over medium heat to dissolve the sugar. Meanwhile, cut the gelatine leaves into
small squares, place in a bowl with the extra cold water and set aside to soak.
Put the cream and vanilla seeds in another medium saucepan and heat over low heat until just
below boiling point, then set aside. Continue cooking the sugar and water until it turns a dark amber
caramel colour. Slowly pour the heated cream and vanilla into the caramel, being careful of the
spitting caramel, stir well and continue cooking until the mixture is 122°C (250°F).
Transfer carefully to a food processor, add the butter and blend until smooth. Then add the soaked
gelatine and any remaining soaking liquid plus the sea salt and blend for a further 30 seconds.
Pour the caramel into a bowl or dish and cover with plastic wrap, ensuring the plastic is touching
the surface. Set aside to cool to room temperature until the caramel is firm and set.
TO ASSEMBLE
make four evenly spaced holes in the bottom of each zonut. Put the caramel malt custriano into a food
processor and process to a smooth paste. Put the custriano paste into a piping (icing) bag fitted with a
7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut
and squeeze about a tablespoon into each hole until the zonut is filled. Repeat with the remaining
zonuts.
Turn the zonuts over. Put the salted caramel mou in another piping bag fitted with an 11 mm (7/16
inch) plain piping nozzle. Pipe the mou in a circle around the top of each zonut. Store in a cool, dry
place. These are best eaten within 4–5 hours of making.
Yoghurt raspberry honey
MAKES 12
You will need

1 quantity Zonuts
1 punnet raspberries
RASPBERRY JAM
6 g (3/16 oz) pectin 325 NH 95
Put the raspberry purée in a small saucepan over medium heat and heat to 60°C (140°F). Combine the
caster sugar and pectin and add to the purée. Stir constantly until the mixture reaches boiling point.
Remove from the heat and pour the jam into a heatproof bowl or container. Cover with plastic wrap,
ensuring the plastic is touching the surface. Set aside for 1–2 hours to cool to room temperature and
set.
THICKENED HONEY YOGHURT

40 g (1½ oz) Tasmanian leatherwood honey
350 g (12 oz) natural yoghurt
150 g (5½ oz) crème fraîche
soak for 10 minutes. Heat the lemon juice and honey in a small saucepan. Add the gelatine and any
remaining soaking liquid and stir to dissolve the gelatine.
Combine the yoghurt, crème fraîche and vanilla seeds in a bowl then add 4 tablespoons of this
mixture to the gelatine mix. Stir well to temper, then pour all of the gelatine mixture into the yoghurt
mixture and combine.
Pour the honey yoghurt mixture into a bowl or container and cover with plastic wrap, ensuring the
plastic is touching the surface. Set aside in the refrigerator to set. Use as needed.
SOURDOUGH GRANOLA
60 g (2¼ oz) rolled oats
3 tablespoons canola oil
60 g (2¼ oz) day-old sourdough bread, cut into 5 mm (¼ inch) cubes
3 tablespoons extra virgin olive oil
85 g (3 oz) puffed rice cereal
100 g (3½ oz) Tasmanian leatherwood honey
35 g (1¼ oz) freeze-dried raspberries (optional)
Preheat the oven to 100°C (210°F). Line 3 baking sheets with baking paper. Put the rolled oats in a
bowl and pour the canola oil over them. Stir well, then transfer to a baking sheet. Bake for 30 minutes
until toasted.
Meanwhile, put the sourdough cubes in a bowl, toss with the olive oil and season with salt. Spread
over a baking sheet, place in the oven with the oat mix and bake for about 10 minutes until dried and
toasted.
Increase the oven temperature to 140°C (275°F). Put the puffed rice cereal, toasted oats and
sourdough into a medium bowl and combine. Put the honey in a small saucepan and bring to the boil.
Pour honey over the ingredients in the bowl, stirring well, and add the sea salt. Spread the granola
over a baking sheet and bake for 10 minutes, stir and continue cooking for another 10 minutes until
golden. Add the freeze-dried raspberry, if using, then leave to cool. Store in an airtight container until
needed.
FONDANT GLAZE
300–400 g (10½–14 oz) white fondant
red food colouring
Heat the fondant with a few drops of red food colouring (enough to achieve a raspberry red colour) to
35–40°C (95–105°F) in a heatproof bowl over a saucepan of simmering water or in the microwave.
If the glaze is still too thick for piping, add a small amount of sugar syrup or water.
TO ASSEMBLE
make four evenly spaced holes in the bottom of each zonut. Put the raspberry jam into a piping (icing)
bag fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the holes in the
bottom of the zonut and squeeze about a teaspoon into each hole until the zonut is half full. Repeat
with the remaining zonuts. Put the thickened honey yoghurt mixture into another piping bag fitted with
a 7 mm piping tube and and insert it through the same holes to fill the remaining space in each zonut.
Turn the filled zonuts back over.
Heat the red fondant to 28°C (82°F) in a heatproof bowl over a saucepan of simmering water or in
a microwave. Put the glaze in another piping bag fitted with a 7 mm piping tube and pipe the fondant
in a circle around the flat top of each zonut. Arrange the sourdough granola on top and add some fresh
raspberries. Store in a cool, dry place. These are best eaten within 4–5 hours of making.
Sudachi meringue
MAKES 12
You will need

1 quantity Zonuts
icing (confectioners’) sugar, for dusting
finely grated lime zest, for dusting
SUDACHI CURD
120 g (4¼ oz) sudachi juice
180 g (6¼ oz) condensed milk
160 g (5¾ oz) eggs
240 g (8¾ oz) unsalted butter, cubed, at room temperature
Put all of the ingredients except the butter in a medium saucepan over medium heat. Whisk constantly
until the mixture reaches 85°C (185°F). Strain into a bowl and allow the curd mixture to cool to 50°C
(120°F).
Using a hand blender, slowly throw cubes of butter into the curd mixture until all the butter is
blended. Continue blending for 2 minutes to create a good emulsion: the curd should turn slightly pale
and become shiny after the butter has been added.
Store in a bowl or container covered with plastic wrap, ensuring the plastic is touching the surface,
and keep in the refrigerator until ready for use.
ITALIAN MERINGUE
75 g (2¾ oz) water
40 g (1½ oz) sudachi juice
Make the Italian meringue during the assembly process where indicated and use immediately.
Put the water and sugar in a medium saucepan over medium heat and cook until the temperature
reaches 118°C (244°F). Meanwhile, put the eggwhite, eggwhite powder and sudachi juice in the
bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until the mixture
starts to froth slightly.
Slowly pour the hot sugar down the side of the mixing bowl. Increase the speed slightly and
continue whisking until the mixture cools.
TO ASSEMBLE
make four evenly spaced holes in the bottom of each zonut. Put the sudachi curd into a piping (icing)
bag fitted with a 7 mm (9/32 inch) piping tube. Insert the tip of the tube into one of the holes in the
bottom of the zonut and squeeze about a tablespoon into each hole until the zonut is filled. Repeat with
the remaining zonuts. Turn the filled zonuts back over.
Meanwhile, make the Italian meringue and spread it on a clean work surface. Dip the tops of the
filled zonuts into the meringue and pull them up: this will form the curled peak. Place the zonuts on a
tray and slightly brown the meringue using a blowtorch.
Dust with icing sugar and sprinkle with lime zest. Store in a cool, dry place. These are best eaten
within 4–5 hours of making.
Savouries
You might not immediately associate me with pies, quiches and
sausage rolls, but I make a mean savoury range, full of creativity and
nostalgia. In this chapter there are recipes for the perfect snack or
addition to lunch or brunch. Master the Ruff Puff Pastry and try your
own flavour combinations – you won’t be disappointed!
Ruff puff pastry master recipe
MAKES ENOUGH FOR 10–12 SAUSAGE ROLLS
You will need

1 kg (2 lb 4 oz) plain (all-purpose) flour
20 g (¾ oz) salt
500 g (1 lb 2 oz) unsalted butter, extra, chilled and chopped
Step
No1
PUT the flour, salt and 300 g (10½ oz) butter into the bowl of an electric mixer fitted with the dough
hook. Start to mix on low speed and slowly add the cold water.
Step
No2
MIX until a dough forms, then add the extra chilled chopped butter.
Step
No3
KNEAD with the dough hook for 1 minute.
STEP
No4
REMOVE from the bowl and form into a block about 5 cm (2 inches) high. Cover with plastic wrap
and refrigerate for 30 minutes to chill. Remove the dough from the fridge, unwrap and place on a
clean work surface that is at least 1 m (39½ inches) long, with the long edge closest to you. Take a
rolling pin and hit the dough evenly along its length until it is about 2 cm (¾ inch) thick all over: this
will extend the rectangle to approximately 25 x 35 cm (10 x 14 inches).
STEP
No5
ROLL out the dough using a rolling pin until the dough is 1 cm (3/8 inch) thick all over, ensuring you
retain the long rectangular shape by tapping in any wandering edges. It will be about 1 m (39½
inches) long now. Note: when rolling the dough, always roll along the length of the dough.
STEP
No6
FOLD over the right-hand third of the dough towards the left side so the edge lands at the two-thirds
mark. Take the time now to even up any wandering edges so you always retain a neat rectangle, with
all edges lined up. Fold the left-hand third of the dough back over the right and even up the edges
again. Roll the dough out again to 1 cm (3/8 inch) thick and fold into thirds as before: this completes a
double turn. Put the dough in the refrigerator to chill for 1 hour.
STEP
No7
REPEAT steps 5 and 6, rolling and folding twice for another double turn. Put the dough in the
refrigerator to chill again for 1 hour. Repeat rolling and folding once more (a single turn) and put the
dough in the refrigerator again for 1 hour. The dough is now ready to be used. At this point you can
wrap the dough in plastic wrap and freeze it for later use.
Pâte brisée master recipe
MAKES ENOUGH FOR 10 PIE CASES
You will need

285 g (10 oz) cold unsalted butter
75 g (2¾ oz) cold water
7.5 g (¼ oz) salt
STEP
No1
PUT the butter and water into the bowl of an electric mixer fitted with the beater attachment. Mix on
low speed until the butter starts to break down.
STEP
No2
ADD the flour and salt and mix until just combined.
Step
No3
CHECK the texture: there should be lumps of butter still visible.
STEP
No4
TURN out the dough onto the benchtop and work with a smearing motion using the palm of your hand.
Extend your arm fully away from you and stretch the dough until the butter seems to be smeared.
STEP
No5
WRAP the dough in plastic wrap and refrigerate for 1–2 hours before use.
Hamburger pie
MAKES 10
You will need

1 egg, lightly beaten
sesame seeds, for sprinkling
PIE BASE
1 quantity Pâte Brisée
Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3 mm
(1/8 inch). Cut out ten 14 cm (5½ inch) diameter discs and use the pastry to line ten 11 cm (4¼ inch)
individual pie tins. Store in the refrigerator until required.
BURGER FILLING
1 litre (35 fl oz) beef stock
30 g (1 oz) olive oil
225 g (8 oz) bacon, chopped
3 garlic cloves, crushed
450 g (1 lb) beef, diced
1½ onions, caramelised
90 g (3¼ oz) beetroot, chopped
10 g (3/8 oz) salt
5 g (3/16 oz) pepper
60 g (2¼ oz) tomato sauce (ketchup)
60 g (2¼ oz) barbecue sauce
10 g (3/8 oz) Tabasco sauce
50 g (1¾ oz) cornflour (cornstarch)
50 g (1¾ oz) water
135 g (4¾ oz) egg, fried, chopped
120 g (4¼ oz) tomato, chopped
100 g (3½ oz) cheddar cheese, grated
Heat the beef stock in a medium saucepan. Heat the olive oil in a large saucepan, add the bacon and
garlic and sauté gently. Add the beef and cook until lightly browned on all sides to seal. Add the beef
stock, caramelised onions, beetroot, salt, pepper, tomato sauce, barbecue sauce and Tabasco sauce.
Cook for 30–40 minutes on low to medium heat until the beef is tender. Mix the cornflour with the
water to make a paste. Add to the beef mixture, stir well and cook until the mixture thickens. Pour into
a roasting tray to cool. Once cool, fold through the fried egg and tomato. Put 100–110 g (3½–3¾ oz)
into each of the pastry-lined pie tins. Add 10 g (3/8 oz) of the grated cheese to each pie.
BURGER BUN
50 g (1¾ oz) 00 (pastry) flour
480 g (1 lb 1 oz) strong (bread) flour
30 g (1 oz) sugar
2 g (1/16 oz) salt
80 g (2¾ oz) eggs
200 g (7 oz) milk
8 g (¼ oz) fresh yeast
80 g (2¾ oz) butter, at room temperature
Make a tangzhong (water roux): put the 00 flour and water into a small saucepan. Heat over medium
heat to 65°C (150°F) until the mixture thickens. Remove from the heat and leave to cool.
Put the tangzhong and the remaining ingredients, excluding the butter, into the bowl of an electric
mixer fitted with the dough hook. Mix on low speed for 1–2 minutes until well combined.
Increase the speed to medium and mix until a smooth, shiny, elastic dough forms. Add the butter and
mix well until combined.
Transfer from the bowl into a large container. Cover with plastic wrap and allow the dough to
double in size.
Once doubled, portion the dough into ten 50 g (1¾ oz) pieces. Mould into balls on a floured surface
using the palm of your hand in a circular motion. Line a baking tray with baking paper. Place the balls
of dough on the tray and set aside to prove until they are doubled in size. Chill the proved buns in the
refrigerator for 20–30 minutes.
TO ASSEMBLE
Preheat the oven to 175°C (345°F). Put the filled pies onto baking trays and bake for 10–12 minutes.
Remove from the oven. Place one of the chilled, proved burger buns on top of each pie, brush with
egg and sprinkle with sesame seeds. Bake for a further 10–15 minutes, until the bun and pastry are
golden.
Quiche Sue
MAKES 10
QUICHE BASE
FILLING
200 g (7 oz) caramelised onions
1 quantity Cheese Mix
500 g (1 lb 2 oz) English spinach, either fresh, wilted or frozen, thawed
350 g (12 oz) blueberries
150 g (5½ oz) goat’s cheese
1 quantity Quiche Sauce
Preheat the oven to 170°C (325°F). Place the pastry-lined quiche tins on a baking tray. Put 20 g (¾
oz) of the caramelised onions in the base of each quiche and top with 15 g (½ oz) of the cheese mix.
Then add 50 g (1¾ oz) of spinach followed by 35 g (1¼ oz) blueberries. Top with 15 g (½ oz) of
goat’s cheese and 15 g (½ oz) of cheese mix. Fill the tins with quiche sauce and bake in the oven for
20–30 minutes until the pastry is golden and the sauce has set. Set aside to cool then remove from the
tins.
Quiche Nancy
MAKES 10
QUICHE BASE
FILLING
100 g (3½ oz) caramelised onions
350 g (12 oz) corn, shaved off the cob
20 cherry tomatoes, slow oven roasted
150 g (5½ oz) pesto
Preheat the oven to 170°C (325°F). Place the pastry-lined quiche tins on a baking tray. Put 10 g (3/8
oz) of caramelised onions into each quiche base then top with 15 g (½ oz) of cheese mix. Add 35 g
(1¼ oz) of corn followed by two cherry tomatoes and the remaining cheese. Fill the tins with quiche
sauce and bake for 20–30 minutes until pastry is golden and the sauce has set. Allow to cool, then
remove from tins. Spoon on a dollop of pesto.
Chicken, pickled pineapple & chilli quiche
MAKES 10
You will need

QUICHE BASE
PICKLED PINEAPPLE
250 g (9 oz) fresh pineapple
110 g (3¾ oz/½ cup) sugar
large pinch salt
125 ml (4 fl oz/½ cup) water
60 ml (2 fl oz/¼ cup) vinegar
Peel and core the pineapple and cut slices 3–4 mm (1/8 inch) thick. Put the remaining ingredients in a
saucepan and bring to the boil. Add the pineapple then set aside to cool.
COCONUT POACHED CHICKEN

500 g (1 lb 2 oz) coconut cream
500 g (1 lb 2 oz) chicken stock
1 bunch coriander (cilantro), roots only
3 kaffir lime (makrut) leaves
5 garlic cloves
20 g (¾ oz) ginger, sliced
2 chicken breast fillets
Put all of the ingredients into a saucepan and bring to the boil. Set aside to cool. Once cool, remove
the chicken, discarding the poaching liquid, and shred the meat.
CHILLI SAMBAL
300 g (10½ oz) jalapeño chillies
3 Thai chillies
3 tablespoons crushed garlic
2 tablespoons canola oil
125 ml (4 fl oz/½ cup) rice wine vinegar
pinch sugar
pinch salt
Steam the jalapeño chillies for 5 minutes, then roughly chop. Put the jalapeños, whole Thai chillies,
garlic and canola oil in a saucepan over low heat and cook for 15 minutes. Add the rice wine vinegar
and reduce by half. Remove from the heat and allow to cool. Add the sugar and salt. Allow to cool
then process to a salsa consistency in a blender or food processor.
TO ASSEMBLE
Preheat the oven to 170°C (325°F). Place the pastry-lined quiche tins on baking trays. Cover the base
of each quiche with shredded chicken and 15 g (½ oz) of cheese. Top with a slice of the pickled
pineapple and the remaining cheese mix. Fill with the quiche sauce. Place 1 teaspoon of the chilli
sambal on top and swirl gently. Bake for 20–30 minutes or until golden and the quiche sauce has set.
Allow to cool, then remove from tins.
Beef, bacon, pea & wasabi sausage rolls
MAKES 10
You will need

1 quantity Ruff Puff Pastry
1 egg, lightly beaten with 1 tablespoon of milk
FILLING
700 g (1 lb 9 oz) minced (ground) beef
140 g (5 oz) smoked bacon, finely chopped or minced in a food processor
100 g (3½ oz) pea purée
90 g (3¼ oz) whole peas
10 g (3/8 oz) fresh wasabi (or 7 g [¼ oz] wasabi powder mixed into a paste with 20 g [¾ oz] water)
40 g (1½ oz) manchego cheese, grated
60 g (2¼ oz) egg
200 g (7 oz) fresh breadcrumbs (from day-old bread)
10 g (3/8 oz) salt
100 g (3½ oz) baby English spinach, wilted
40 g (1½ oz) caramelised red onion
30 g (1 oz) milk
30 g (1 oz) olive oil
Put all of the filling ingredients into a bowl and mix together until combined, but don’t overmix.
TO ASSEMBLE
Remove the ruff puff pastry from the fridge. Roll out the pastry on a floured work surface, into a
large rectangle 2–3 mm (1/8 inch) thick.
Preheat the oven to 175°C (345°F). Line a baking tray with baking paper and set aside.
Put the filling in a disposable piping bag and cut off the tip, 4 cm (1½ inches) in diameter. Pipe the
filling lengthways onto the ruff puff pastry along the top edge.
Brush the pastry with egg wash just beside the piped mixture. Roll the top of the pastry towards you
over the piped mixture so the very top of the pastry sheet joins with the eggwashed area of the pastry.
Press down to seal.
Using a large knife, cut along the edge of the sausage roll. Repeat the process until all the pastry is
used. Cut the logs into 12 cm (4½ inch) sausage rolls. Place them on the prepared baking tray. Brush
the sausage rolls with egg wash. Bake for 30–40 minutes until golden brown.
Pork, Earl Grey & lemon sausage rolls
MAKES 10
You will need

3 teaspoons Earl Grey tea leaves, for dusting
FILLING
700 g (1 lb 9 oz) pork mince
200 g (7 oz) smoked bacon, finely chopped or minced in a food processor
60 g (2¼ oz) ’nduja salami paste
15 g (½ oz) Earl Grey tea leaves
100 g (3½ oz) preserved lemon, puréed
2 lemons, zest finely grated
80 g (2¾ oz) eggs
45 g (1½ oz) caramelised red onion
10 g (3/8 oz) dijon mustard
100 g (3½ oz) fresh breadcrumbs (from day-old bread)
100 g (3½ oz) corn, shaved off the cob
100 g (3½ oz) milk
10 g (3/8 oz) salt
40 g (1½ oz) parmesan cheese, grated
50 g (1¾ oz) olive oil
TO ASSEMBLE
Press down to seal.
used. Cut the logs into 12 cm (4½ inch) sausage rolls. Place them on the prepared baking tray. Brush
the sausage rolls with egg wash and sprinkle with Earl Grey tea leaves. Bake for 30–40 minutes until
golden brown.
Moroccan chicken sausage rolls
MAKES 10
You will need

150 g (5½ oz) almond meal, for topping
50 g (1¾ oz) flaked almonds, for topping
10 g (3/8 oz) chermoula, for topping
FILLING
600 g (1 lb 5 oz) chicken mince
60 g (2¼ oz) almond meal
75 g (2¾ oz) parmesan cheese, grated
150 g (5½ oz) onions, finely chopped
10 g (3/8 oz) chermoula spice
20 g (¾ oz) salt
90 g (3¼ oz) macadamia oil
90 g (3¼ oz) couscous
60 g (2¼ oz) mushrooms, diced
60 g (2¼ oz) raisins
2 g (1/16 oz) cinnamon
3 g (1/8 oz) ginger, grated
TO ASSEMBLE
Press down to seal.
used. Cut the logs into 12 cm (4½ inch) sausage rolls. Brush the sausage rolls with egg wash.
Combine the almond meal, flaked almonds and chermoula for the topping and dip each sausage roll
upside down into the topping mixture. Place the sausage rolls topping side up on the prepared baking
tray. Bake for 30–40 minutes until golden brown.
Bangers & mash pie
MAKES 10
PASTRY
½ quantity Ruff Puff Pastry
Using a rolling pin, roll out the chilled ruff puff on a floured work surface to a thickness of 2–3 mm
(1/8 inch). Cut out ten 11 cm (4¼ inch) diameter discs and store in the refrigerator until needed.
FILLING
1 tablespoon olive oil
1 onion, chopped
300 g (14 oz) green beans, chopped
400 g (14 oz) chorizo, chopped
400 g (14 oz) sausages, such as chipolatas, chopped
3 garlic cloves, crushed
1½ teaspoons sweet smoked paprika
½ teaspoon ground cumin
1 tablespoon dried thyme
300 g (14 oz) white wine
800 g (1 lb 12 oz) fresh or tinned chopped tomatoes
2 sprigs fresh thyme
1 bunch chives, snipped
1 chicken stock (bouillon) cube
1 egg, lightly beaten
Heat the olive oil in a large saucepan and fry the onion for 5 minutes. Add the beans only and fry for a
further 5 minutes. Add the chorizo and sausages and cook for an additional 5 minutes. Add the garlic,
spices and dried thyme and cook for 1–2 minutes. Add the wine, tomatoes, fresh thyme and chives.
Finally add the stock cube. Cook for 40 minutes. Combine the cornflour and water, add to the sausage
mixture and stir to thicken.
Preheat the oven to 175°C (345°F). Fill the pastry-lined pie tins with 110 g (3¾ oz) of the filling
mixture per tin. Brush the rim with the beaten egg, place the ruff puff lid on top and seal the edges.
Using a small knife, poke two holes in the top. Brush the top with egg wash, then bake for about 20–
25 minutes or until golden.
MASH
800 g (1 lb 12 oz) potatoes, peeled and chopped
60 g (2¼ oz) butter
80 ml (2½ fl oz/ 1/3 cup) warm milk
large pinch of salt
While the pies are baking, boil the potato in a large saucepan of simmering water until tender. Drain
well. Put the potato into a bowl and mash well. Add the butter and warm milk. Add a pinch of salt
and mash again until very smooth. Spoon or pipe the mash onto the top of the baked pies.
Fish & chips pie
MAKES 10
PASTRY
FILLING
1 tablespoon olive oil
2 onions, chopped
4 celery stalks, roughly chopped
5 garlic cloves, roughly chopped
3 tomatoes, roughly chopped
3 bay leaves
1 litre (35 fl oz/4 cups) vegetable stock
sea salt
700 g (1 lb 9 oz) barramundi cod (or other white fish), cubed
1 small bunch parsley, roughly chopped
1 small bunch of dill, roughly chopped
1 lemon, juice
Heat the olive oil in a large saucepan and gently sauté the onion for 5 minutes. Add the celery and
garlic and sauté for a further 5 minutes. Add the tomato and bay leaves. Add the stock, season with
sea salt and pepper and simmer for 15 minutes. Then add the fish and simmer for a further 15 minutes.
Make a paste with the cornflour and water. Add to the mixture and stir to thicken. Lastly stir in the
parsley, dill and lemon juice. Set aside to cool.
Preheat the oven to 175°C (345°F). Place 110 g (3¾ oz) of the mixture into each of the pastry-lined
tins, then lay a disc of baking paper over the top of each pie, to prevent the pie from drying out. Bake
for 20–25 minutes until the pastry is lightly golden. Meanwhile, make the fish and chips.
FISH & CHIPS

rice bran oil, for deep-frying
5 large potatoes, peeled and cut into chips
330 ml (12 fl oz) beer
500 g (1 lb 2 oz) self-raising flour, approximately
1 kg (2 lb 4 oz) barramundi cod, cut into small pieces
300 g (10½ oz) vinegar
Half fill a large saucepan or deep-fryer with oil and heat to 175°C (345°F). Meanwhile, put the
potato chips into a saucepan and cover with water. Parboil over medium heat. Drain well and pat dry
with a paper towel. To make the batter, pour the beer into a bowl and add enough self-raising flour to
form a thick, fluid batter. Dip the fish into the batter, allowing any excess to drip off, then fry in the
oil for about 3 minutes or until lightly golden.
Drain on paper towel, then keep warm while you finish cooking the chips. Fry the chips in the oil
until golden. Remove from the oil, drain and transfer to a large bowl. Sprinkle with salt.
Put the vinegar and xanthan gum in a small jug and use a hand blender to process until well
combined.
TO ASSEMBLE
Arrange pieces of fish and several chips on top of each pie as soon as it comes out of the oven.
Drizzle the thickened vinegar over the top or serve separately.
Basics
BLACKCURRANT MERINGUES
100 g (3½ oz) eggwhites
30 g (1 oz) freeze-dried blackcurrant powder
Put the eggwhite and caster sugar into the bowl of an electric mixer fitted with the whisk attachment
and whip until stiff peaks form. Fold through the icing sugar and blackcurrant powder until combined.
Fit a piping bag with a 9 mm (3/8 inch) nozzle and fill with the meringue. Line a dehydrator shelf or
baking tray with baking paper then pipe little kiss-shaped meringues. Bake in the dehydrator or in a
65°C (150°F) oven until dry and crunchy. Store in an airtight container at room temperature until
needed.
BUBBLEGUM PASTE
200 g (7 oz) water
50 g (1¾ oz) bubblegum
Put the ingredients in a small saucepan over medium heat and bring to the boil. Boil for 5 minutes,
then transfer the mixture to a food processor and process to a paste. Store in an airtight container until
ready to use.
BURNT VANILLA POWDER

50 g (1¾ oz) vanilla beans
Preheat the oven to 200°C (400°F). Lay the vanilla beans on a baking tray and bake for 40–60
minutes until the beans swell up and dry out, crisp and toasty. Allow to cool, then put the toasted
beans in a food processor or spice grinder and process to a powder.
CARAMEL LIQUID
140 g (5 oz) sugar
50 g (1¾ oz) water
60 g (2¼ oz) hot water
Heat the sugar and water in a saucepan over medium heat to a dark amber colour. Deglaze the pan
with the hot water, being very careful as the caramel will spit. Allow to cool.
CARAMEL MAISON
1 vanilla bean, split and seeds scraped
Put the cream, vanilla seeds and vanilla bean in a saucepan over medium heat. Bring to the boil, then
remove from the heat and discard the vanilla bean.
Meanwhile, put the water, sugar and glucose in a heavy-based saucepan over medium–low heat and
cook, stirring occasionally, until dissolved. Brush down the side of the pan with a pastry brush
dipped in water to avoid any crystallisation. Increase the heat to medium and cook the sugar mixture
until it turns a dark amber colour.
Carefully stir the hot cream mixture into the caramel to deglaze: be careful, it will spit and release
a lot of heat. Stir until smooth. Transfer to a bowl and cool to room temperature, then cover with
plastic wrap and store in the refrigerator.
CARAMELISED WHITE CHOCOLATE

500 g (1 lb 2 oz) white couverture chocolate
Put the chocolate and vanilla bean seeds in a cryovac bag, remove the air and seal. Immerse the bag
in a saucepan of simmering water for 2–3 hours until the chocolate is a golden caramel colour.
Alternatively, preheat the oven to 160°C (315°F). Put the chocolate and vanilla bean seeds on a tray
and bake until the chocolate starts to caramelise. Stir regularly and continue baking until the chocolate
is a golden caramel colour. Allow to cool, then process in a food processor and pass through a sieve.
CHEESE MIX FOR QUICHES

75 g (2¾ oz) mozzarella, grated
75 g (2¾ oz) cheddar, grated
75 g (2¾ oz) gruyere, grated
75 g (2¾ oz) manchego, grated
Combine all of the grated cheeses in a bowl. Cover with plastic wrap or store in an airtight container
and refrigerate until required.
CHOCOLATE GLAZE, DARK AND MILK

20 g (¾ oz) gold-strength gelatine leaves
75 g (2¾ oz) water, extra
150 g (5½ oz) liquid glucose
150 g (5½ oz) milk (or dark) couverture chocolate, chopped or buttons
soak.
Put the extra water, sugar and glucose in a small saucepan over medium heat, stirring until the sugar
has dissolved. Heat the syrup until it reaches 105°C (221°F). Stir in the gelatine and any remaining
soaking liquid, as well as the condensed milk.
Put the chocolate in a heatproof bowl. Pour over the hot condensed milk mixture and stir until
smooth. Allow to cool, then cover with plastic wrap and refrigerate until set.
To use, reheat to 35°C (95°F) in a heatproof bowl over a saucepan of simmering water or in a
microwave.
CITRIC ACID SOLUTION

50 g (1¾ oz) warm water
50 g (1¾ oz) citric acid
This helps to balance out the pectin and give a better set. Put the water in a bowl, add the citric acid
and stir until it has dissolved. Store in an airtight container at room temperature until ready to use.
CRÈME PÂTISSIÈRE
250 g (9 oz) milk
25 g (1 oz) cornflour (cornstarch)
100 g (3½ oz) unsalted butter, chopped and softened slightly
Heat the milk and vanilla seeds in a medium saucepan over medium–low heat until almost boiling.
Remove from the heat. Whisk the egg yolks, sugar and cornflour in a bowl until thick and pale.
Gradually whisk in the hot milk. Return the mixture to the pan and whisk constantly over medium heat
until the custard comes to the boil. Boil for 1 minute. Transfer to a bowl and cover with plastic wrap,
ensuring it touches the surface to prevent a skin forming.
Cool the crème pâtissière to 50°C (120°F), then use a balloon whisk to whisk in the butter until
smooth. Cover with plastic wrap as before and refrigerate to cool completely. Before using, use a
balloon whisk to whisk until smooth.
FRUIT PURÉE
These can be bought from speciality food stores and speciality pastry suppliers, often in Tetrapaks or
frozen. Buying them is actually more economical and convenient than making your own; however, if
you prefer to make your own purée it is a simple process.
For fruits such as apricot, blackcurrant, blueberry, lychee, raspberry and strawberry, first peel the
fruit if necessary, then remove any pits, stones or stalks. Process the fruit in a food processor to a
purée and then press through a fine sieve (discarding any pulp). You will lose some of the weight of
the fruit as you are sieving it, so keep that in mind when purchasing the fruit. Store in the refrigerator
or freezer.
ITALIAN MERINGUE
250 g (9 oz) eggwhites
450 g (1 lb) caster (superfine) sugar
Put the eggwhites in an electric mixer fitted with the whisk attachment. Put the water and sugar in a
heavy-based saucepan over medium–low heat and cook, stirring occasionally, until the sugar has
dissolved.
Brush down the side of the pan with a clean pastry brush dipped in water to avoid any
crystallisation. Increase the heat to medium and bring the sugar syrup to 121°C (249°F).
With the motor running on medium speed, pour the sugar syrup down the side of the mixer bowl in a
slow steady stream. Continue to mix until the temperature drops to 50°C (120°F), stopping the mixer
whenever you check the temperature. Use as directed.
Make meringue as needed and use immediately, as it doesn’t store well.
MIRROR GLAZE
100 g (3½ oz) unsweetened cocoa powder, sifted
182 g (6¼ oz) clear neutral glaze, heated to 35°C (95°F)
Put the water, sugar, glucose, cream and cocoa in a saucepan over medium heat and mix with a
heatproof spatula (not a whisk), stirring the whole time to ensure the mixture doesn’t catch on the base
or side of the pan. Heat to 103°C (217°F), then remove from the heat and cool to 50°C (122°F).
soak.
When the chocolate mixture reaches 50°C (122°F), mix in the gelatine and any soaking liquid. Add
the clear neutral glaze and blitz with a stick mixer until combined. Transfer to a heatproof bowl and
place in the refrigerator until completely set. To use, reheat to 35°C (95°F) in a heatproof bowl over
a saucepan of simmering water or in a microwave.
NEUTRAL GLAZE
250 g (9 oz) water
10 g (¼ oz) pectin 325 NH 95
Put the water in a saucepan and bring to 60°C (140°F). Mix the pectin with 65 g (2¼ oz) of the sugar,
add to the water and stir to combine. Bring to the boil and add the remaining sugar. Return to the boil
and add the glucose. Remove from the heat and allow to cool completely. Store in an airtight
container in the refrigerator. To use, reheat to 35°C (95°F) in a heatproof bowl over a saucepan of
simmering water or in the microwave.
NUT PASTES
250 g (9 oz) nuts
30 g (1 oz) vegetable oil (optional)
Use the same method for blanched almonds, hazelnuts and pistachios. If using hazelnuts, remove the
skins from the toasted nuts by rubbing them with a tea towel (dish towel) while they are still warm.
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper. Spread the nuts over the
lined tray and roast for 10–12 minutes or until lightly golden. Cool slightly, then transfer to a food
processor and process to a fine paste. Add vegetable oil, with the motor running, as needed to make a
smooth paste.
PANCAKES
0.25 g (1/64 oz) baking powder
38 g (13/8 oz) milk
1 egg, separated, at room temperature
Put the dry ingredients in a medium bowl. Lightly whisk the milk and egg yolk in a jug, then slowly
pour into the dry ingredients, whisking to combine until well incorporated and smooth. Put the
eggwhite in an electric mixer fitted with the whisk attachment and whisk until stiff peaks form. Gently
fold the eggwhite into the pancake batter.
Lightly grease a small non-stick frying pan with butter or oil and heat over medium heat. Pour in the
pancake batter and cook until bubbles begin to form on the surface, then turn and cook for a further 1–
2 minutes. Set aside to cool.
PANDAN KAFFIR LIME ICE CREAM

415 g (14¾ oz) milk
4 fresh pandan leaves
1 kaffir lime leaf
72 g (2½ oz) skim milk powder
32 g (11/8 oz) dextrose
16 g (9/16 oz) liquid glucose
7 g (¼ oz) clear pandan extract
5 g (3/16 oz) ice-cream stabiliser
Put the milk, cream, pandan leaves and kaffir lime leaf in a medium saucepan over medium heat and
heat to 90°C (195°F). Remove from the heat, cover with plastic wrap and leave to infuse for two
hours. Remove the plastic wrap and add the remaining ingredients. Using a hand blender, blend until
dissolved.
Return the saucepan to the stove over medium heat and heat to 85°C (185°F), stirring constantly.
Remove from the heat and strain the mixture into a bowl. Cover with plastic wrap, ensuring the
plastic is touching the surface, and stand in the refrigerator overnight.
The next day, freeze the mixture in an ice-cream machine, according to the manufacturer’s
instructions, then store in an airtight container in the freezer.
PRALINE
250 g (9 oz) nuts: blanched almonds, hazelnuts or pistachios
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper. Spread the nuts over the
prepared tray and roast for 10–12 minutes until lightly golden. If making hazelnut praline, remove the
skins while still warm by rubbing the nuts in a tea towel (dish towel).
Caramelise the sugar in a saucepan over medium–low heat, shaking the pan occasionally and
rolling the sugar around the pan as it melts. Cook until a dark amber colour, then quickly add the nuts
and stir with a heatproof spatula to coat. Spread onto the lined tray. Allow to cool, then finely chop in
a food processor and store in an airtight container.
QUICHE SAUCE
10 eggs
375 g (13 oz) milk
pinch of salt
pinch of pepper
2 g (1/16 oz) nutmeg, grated
Crack the eggs into a bowl and gently whisk together. Add all of the remaining ingredients and
combine. Cover with plastic wrap and store in the refrigerator until needed.
SIMPLE SUGAR SYRUP

250 g (9 oz) water
Put the sugar and water in a small saucepan over medium heat and stir until the sugar has dissolved.
Bring to the boil, then remove from the heat and cool completely. Store in an airtight container in the
refrigerator.
VANILLA CRUMBLE
140 g (5 oz) brown sugar
140 g (5 oz) icing (confectioners’) sugar
Put all of the ingredients in the bowl of an electric mixer fitted with the dough hook attachment and
knead to combine. Push the dough through a wire rack to make small pieces and spread them out well
on the prepared baking tray. Bake until golden, remove from the oven and allow to cool on the tray.
TEMPERED CHOCOLATE
500 g (1 lb 2 oz) couverture chocolate (dark, milk or white), chopped or buttons
Tempering is the term used to describe the technique of heating and cooling chocolate to specific
temperatures to ensure it sets hard, snaps cleanly when broken and has a professional glossy shine. It
also gives the chocolate a higher melting point, which is important when making chocolates and
chocolate decorations.
Tempered chocolate is used whenever chocolate will be visible in the finished product. If the
chocolate is going to be melted and then incorporated into a mixture, there’s no need to temper it.
You must use couverture chocolate for tempering, and follow either the seeding or tabling method
detailed below.
SEEDING METHOD
Melt three-quarters of the chocolate in a clean, dry heatproof bowl over a saucepan of just-simmering
water. The water should not touch the base of the bowl. As the chocolate starts to melt, stir gently
with a spatula so that the chocolate melts evenly and monitor the temperature with a digital
thermometer.
When the chocolate reaches 45–48°C (113–118°F) for dark chocolate or 40–45°C (104–113°F)
for milk or white chocolate, remove the bowl from the pan. This is the temperature where the cocoa
butter crystals in the chocolate will have melted. Immediately add the remaining chocolate to the
bowl and stir until the temperature drops to 27°C (80°F) and all the pieces of chocolate have melted.
Return the bowl to the saucepan of just-simmering water and reheat the chocolate to its ideal
working temperature. This is 31–32°C (88–90°F) for dark chocolate and 29–30°C (84–86°F) for
milk chocolate and white chocolate. Stir gently and use the chocolate as soon as it reaches the correct
temperature.
To test if the chocolate has been correctly tempered, dip the end of a clean palette knife in it. The
chocolate should harden, with no streaks, in approximately 3 minutes at a room temperature of around
20°C (68°F).
If the temperature drops while you are working with the tempered chocolate, use a heat gun or a
hair dryer to gently reheat it to the ideal working temperature.
TABLING METHOD
This method requires the use of a marble benchtop.
Melt all of the chocolate in a clean, dry heatproof bowl over a saucepan of just-simmering water.
The water should not touch the base of the bowl. As the chocolate starts to melt, stir gently with a
spatula so that the chocolate melts evenly and monitor the temperature with a digital thermometer.
When the chocolate reaches 45–48°C (113–118°F) for dark chocolate or 40–45°C (104–113°F)
for milk or white chocolate, remove the bowl from the pan. This is the temperature where the cocoa
butter crystals in the chocolate will have melted.
Pour two-thirds of the chocolate onto the marble and spread out with a large spatula or chocolate
scraper. Use the spatula or scraper to push the chocolate into the centre, then spread it out again.
Continue until the chocolate thickens slightly.
Scrape the thickened chocolate back into the bowl with the remaining warm chocolate and stir until
it reaches 27°C (80°F). Gently heat the chocolate to its ideal working temperature, as listed above.
Glossary
INGREDIENTS
AGAR-AGAR A setting agent derived from seaweed, it has strong gelling properties. We use it in
powdered form. Available from health food stores, Asian grocers and online.
BURNT BUTTER Melt butter in a saucepan until it begins to foam and turn a dark brown colour.
Remove from the heat, allow the bubbles to subside and strain out solids.
CAROB GUM Vegetable gum that has been extracted from the seeds of the carob tree. Used as a
thickening and gelling agent. Available from health food stores and online.
CARRAGEENAN: IOTA and KAPPA are gelling agents extracted from a type of red seaweed.
Both are available from selected speciality food stores and online.
CHOC-MALT DRINK POWDER A popular additive to hot and cold milk drinks for children
and adults. Available in supermarkets.
CITRIC ACID is available from supermarkets.

DRY CARAMELISE Put a medium saucepan over medium heat and heat the pan, then spread a
layer of caster (superfine) sugar over the base. As it dissolves, add another layer of sugar until all of
the sugar is used and it has caramelised to a dark amber colour.
FONDANT Sweet icing that can be purchased from speciality stores in semiliquid or doughlike
consistency.
FREEZE-DRIED FRUIT AND VEGETABLES Sold at speciality food stores and pastry
suppliers. Available whole and/or powdered, depending on the fruit or vegetable.
GELLAN GUM A gelling agent that is obtained from the fermentation of algae by Sphingomonas
elodea bacteria. It is available from selected speciality food stores and online.
GUAR GUM A thickener popular with those who are gluten intolerant. It is available from health
food stores.
HOJICHA This Japanese green tea is roasted rather than steamed, giving a brown colour and a
slightly caramel flavour to the brew. It is available at Asian grocery stores and speciality tea
suppliers.
INVERT SUGAR Syrup made by heating and adding an acid (such as citric acid) to a simple sugar
syrup. It retains moisture, so is used in baked goods to help prevent drying out. It doesn’t crystallise,
so is also helpful to prevent ice or crystals forming in ice creams, sorbets and glazes. It is available
from speciality pastry suppliers.
LEVAIN BREAD Made using a non-yeast starter mix that is sometimes called ‘wild yeast’. The
levain is what makes the dough rise and gives a slightly sour, nutty flavour.
LIPOSOLUBLE FOOD COLOURINGS Fat-soluble food colourings, available from speciality

pastry suppliers.
PAILLETÉ FEUILLETINE Made from crushed wafers or crepes (gavottes) and used by pastry
chefs to add a crunchy texture. Available from speciality food stores and pastry suppliers. Cornflakes
can sometimes be substituted.
PECTIN A natural product that can be found in the cell walls of plants. Most commercial pectin is
extracted from citrus peel or the pulp that is left after apples are squeezed and juiced. There are a
number of different types available; the recipes in this book usually use pectin 325 NH 95.
POPROCKS Available from speciality pastry suppliers and some lolly (candy) shops. Be sure to
buy the plain variety, not the flavoured ones.
SORBET STABILISER Improves the texture of frozen sorbet, by keeping the ice crystals small
and preventing melting. Available from speciality food suppliers.
SUDACHI JUICE From a small, sour, Japanese citrus fruit. Used to give a tart flavour to food
instead of vinegar. Find it at speciality Asian groceries and online.
TAPIOCA MALTODEXTRIN Can be purchased in powder form in speciality food stores. It is

mixed with high-fat emulsions to absorb the fat and give a crumbly texture.
XANTHAN GUM Made by fermenting cornstarch, it is used extensively in the food industry as a
thickener. Xanthan gum is gluten free. Available from health food stores and supermarkets.
YUZU Japanese yellow citrus fruit with a distinctive sharp taste. Bottled juice is available from
Japanese food stores.
EQUIPMENT
ACETATE SHEETS Clear flexible plastic sheets that are used to aid in setting chocolate
decorations. They are available from cake decorating suppliers and speciality food suppliers.
DIGITAL SCALES Used for weighing very specific quantities of ingredients that are too small for
regular kitchen scales. They are available from tobacconists.
ELECTRIC MIXER A benchtop appliance that has a stand with a footing for a bowl. Most have
several speciality attachments, including the dough hook, whisk and beater. This is not a handheld
mixer.
GUITAR SHEET Flexible sheet of acetate designed for use with a guitar slicer, a type of
multistringed guillotine frame used for cutting through confectionery.
HAND BLENDER Type of blender with a small head of rotating blades that is held in the hand and
inserted into a bowl to process liquids and emulsions.
PIPING (ICING) BAGS Can be bought at supermarkets and speciality cake decorating stores. A
piping set will include a reusable bag and nozzles in various shapes and sizes. Nozzles are also sold
separately. Disposable bags are also available.
POLY PIPE Short for polyethylene pipes, which are flexible pipes available in many different
sizes from hardware stores. Make sure to wash thoroughly and sterilise the tubing before using it for
food.
SIPHON GUN AND N2O CHARGES A stainless steel flask with a lid that incorporates a foam
nozzle and a connector for a cartridge containing the gas for foaming, in most cases nitrous oxide
(N20).
SUGAR THERMOMETER An essential piece of equipment for making these recipes. You can
also get small metal clips for holding the thermometer on the side of a saucepan; both are available
from speciality kitchenware stores.
WAGNER AIRLESS SPRAY GUN Wagner is one brand of airless spray gun that can be used
to create a mist of fine liquid particles to evenly coat cakes and other food. The gun has a reservoir
for the liquid and a spray attachment containing an electric atomiser. If the spray gun is not certified
as food grade, sterilise before using.
Index
A
acetate sheets
agar-agar
almonds
Almond chestnut crunch
Caramelised almonds
Muesli bars
Praline
Apple & pineapple crumble (zonut)
Apricot jam
B
bacon
Balsamic gel
banana
Banana caramel
Banana caramel balsamic (zumbaron)
Banana caramel crème
Banana compote
Banana lemon maple crème
Banana milk chocolate glaze
Chocolate banana mousse
Peanut butter, banana, bubblegum (chouxmaca)
Bangers & mash pie
batter
Tempura batter
bavarois
Malt bavarois
beef
Hamburger pie
berries see blueberries; strawberries
biscuits
Chestnut and lime biscuit
Flourless chocolate biscuit
Blackcurrant glaze
Blackcurrant jam
Blackcurrant jelly
Blackcurrant marshmallow
Blackcurrant meringues
Blackcurrant sponge
blueberries
Blueberry gel
Blueberry pancakes, maple crème fraîche (chouxmaca)
Quiche Sue
bread
Burger bun
Burnt toast ganache
levain bread
Sourdough croutons
Sourdough granola
Toasted bread crème chantilly
brûlée
Burnt chocolate brûlée
Raspberry brûlée
Bubble tea custard
bubblegum
Bubblegum chantilly
Bubblegum paste
Burger bun
Burger filling
burnt butter
Burnt toast (zumbaron)
Burnt toast ganache
Burnt vanilla powder
Buttermilk foam
C
cakes
Blackcurrant sponge
Caramel sponge
Carrot cake (chouxmaca)
Flourless chocolate cake
Flourless pineapple & coconut cake
Lemon hazelnut cake
Red velvet
V8 diesel
Vanilla sponge
see also petits gâteaux
Candied yuzu
caramel
Banana caramel
Caramel crème chantilly
Caramel cremeaux
Caramel crunch
Caramel glaze
Caramel liquid
Caramel maison
Caramel malt custriano
Caramel mou
Caramel sponge
Caramel tart
dry caramelising
Salted caramel mou
Caramelised almonds
caramelised onions
Hamburger pie
Quiche Nancy
Quiche Sue
Caramelised peanuts
Caramelised puff pastry
Caramelised white chocolate (zumbaron)
Caramelised white chocolate ganache
carob gum
carrageenan
Carrot cake
Carrot cake purée
Carrot cake (chouxmaca)
Carrot cake purée
chantilly
Bubblegum chantilly
Caramel crème chantilly
Eucalyptus chantilly
Hazelnut chantilly
Milk chocolate chantilly
Milk chocolate and Earl Grey chantilly
Vanilla chantilly
Vanilla crème fraîche chantilly
cheese
mix for quiches
Quiche Nancy
Quiche Sue
chestnuts
Chestnut crème légère
chicken
Coconut poached chicken
Chilli sambal
chips
Fish & chips pie
chocolate
Choc-malt crunch
Choc-malt sablé
Chocolate brownie (zumbaron)
Chocolate brownie ganache
Chocolate brownie purée
Chocolate can lid
Chocolate coating
Chocolate cookie crumble
Chocolate cremeaux
Chocolate crunch
Chocolate custard
Chocolate glaze
Chocolate hazelnut dacquoise
Chocolate jelly
Chocolate macaron
Chocolate mousse
Chocolate plaques
Chocolate raspberry crémeaux
Chocolate raspberry Earl Grey (chouxmaca)
Chocolate sabayon
Chocolate sablé
Chocolate spheres
Chocolate streusel
Chocolate textures (zonut)
Cocoa nib curd
Coconut crunch
Coconut ganache
Coffee chocolate cremeaux
Coffee chocolate glaze
Dark chocolate decoration
Mirror glaze
Pâte friable chocolate grue
Salted chocolate plaques
Tempered chocolate
Toasted spelt mousse
V8 vanilla chouxmaca
see also ganache
chocolate, milk
Milk chocolate chantilly
Milk chocolate mousse
Muesli bars
chocolate, white
Green cocoa spray
Macadamia praline mousse
White glaze
choux pastry (pâte à choux)
chouxmacas
Blueberry pancakes, maple crème fraîche
Carrot cake
Chocolate, raspberry, Earl Grey
Eucalyptus, thyme, honey, lemon
Peanut butter, banana, bubblegum
V8 vanilla
Cinnamon doughnut ganache
Cinnamon sablé
Cinnamon sugar
citrus
citric acid
citric acid solution
Citrus crème pâtissière
Citrus gel
Rosemary and citrus (zumbaron)
cocoa
Cocoa nib curd
cocoa butter
Red cocoa butter spray
Green cocoa spray
Coconut crunch
Coconut curd
Coconut ganache
Coconut poached chicken
Coconut tapioca
Coconut water gel
Coffees r us
compote
Apple & pineapple compote
Banana compote
Lychee compote
Rhubarb compote
Compressed watermelon
corn
Quiche Nancy
cream cheese
Cream cheese frosting
Whipped cream cheese
crème
Chestnut crème légère
Crème anglaise
Crème yuzu
Lychee coconut crème légère
Oatmeal crème
Pancake crème
Passionfruit crème
Rosemary citrus cream
Crème fraîche
Crème pâtissière
Peanut butter crème pâtissière
cremeaux
Caramel cremeaux
Chocolate cremeaux
Chocolate raspberry cremeaux
Honey thyme cremeaux
Mint chocolate cremeaux
Passionfruit & lychee cremeaux
Vanilla cremeaux
croutons
Sourdough croutons
crumble
Chocolate cookie crumble
Spiced crumble
Vanilla crumble
Vanilla maple crumble
crunch
Caramel crunch
Choc-malt crunch
Chocolate crunch
Coconut crunch
Macadamia crunch
Malt crunch
Pailleté feuilletine
Pistachio crunch
Vanilla crunch
Cucumber granita
Cucumber meringue
curd
Cocoa nib curd
Coconut curd
Sudachi curd
Custard
Bubble tea custard
Chocolate custard
Custard fritter (zumbaron)
custriano
Hojicha custriano
Lavender thyme custriano
D
dacquoise
Hazelnut dacquoise
Macadamia dacquoise
Malt dacquoise
Pistachio dacquoise
Dark chocolate decoration
desserts
Caramel tart
Malt, caramel, pandan, hazelnut
Watermelon, raspberry, buttermilk, pink grapefruit
see also cakes; tarts
digital scales
Dirty Dani (petit gâteau)
doughnut
dry caramelising
dusting sugar
Kaffir lime dusting sugar
E
electric mixer
equipment
Eric is bananaman (petit gâteau)
Eucalyptus chantilly
Eucalyptus, thyme, honey, lemon (chouxmaca)
F
Fish & chips pie
flourless biscuits and cakes
Flourless pineapple and coconut cake
foam
Buttermilk foam
Hazelnut foam
fondant
Fondant glaze
food colourings, liposoluble
4 times the vitamin C (petit gâteau)
freeze-dried fruit and vegetables
Fresh pineapple with lime
fritters
Custard fritter (zumbaron)
frosting
Cream cheese frosting
fruit purée
G
ganache
Burnt toast ganache
Chocolate brownie ganache
Coconut ganache
Green tea yuzu ganache
Lemon verbena mint whipped ganache
Whipped vanilla ganache
gel
Balsamic gel
Blueberry gel
Citrus gel
Coconut water gel
Hojicha gel
Lemon gel
Lychee gel
Maple gel
Mint gel
Raspberry gel
Raspberry vinegar gel
Strawberry gel
gellan gum
glazes
Blackcurrant glaze
Caramel glaze
Chocolate glaze
Fondant glaze
Mirror glaze
Neutral glaze
White glaze
Got no grains (petit gâteau)
granita
Cucumber granita
Granola
Sourdough granola
grapefruit see pink grapefruit
Green cocoa spray
Green tea yuzu (zumbaron)
guar gum
guitar sheet
H
Hamburger pie
hand blender
hazelnuts
Hazelnut chantilly
Hazelnut dacquoise
Hazelnut foam
Hazelnut praline discs
Hazelnut praline mousse
Lemon hazelnut cake
Praline
Toasted hazelnuts
herbs
Rosemary and citrus
see also thyme
Hojicha (zumbaron)
Hojicha custriano
Hojicha gel
honey
Thickened honey yoghurt
I
ice cream
Pandan kaffir lime ice cream
invert sugar
Italian meringue
J
jam
Apricot jam
Blackcurrant jam
Lemon jam
Raspberry jam
jelly
Blackcurrant jelly
Chocolate jelly
Lychee jelly
K
kaffir lime
L
Lavender, thyme, strawberry (zumbaron)
lemon
Lemon gel
Lemon hazelnut cake
Lemon jam
Lemon syrup
Rosemary and citrus
Lemon verbena mint lychee (zumbaron)
Lemon verbena mint whipped ganache
levain bread
lime
Lime marshmallow
Pandan rice pudding
liquid shortbread powder
Lucas rides the tube (petit gâteau)
lychee
Lychee coconut crème légère
Lychee compote
Lychee gel
Lychee jelly
Lychee, passionfruit & rose sunset (zonut)
M
macadamia
Macadamia crunch
Macadamia dacquoise
macaron
Chocolate macaron
malt
Choc-malt crunch
Choc-malt sablé
Malt bavarois
Malt caramel pandan hazelnut (dessert)
Malt crunch
Malt dacquoise
Malt ’n’ teaser (petit gâteau)
malted milk powder
maple syrup
Granola
Maple gel
marshmallow
Blackcurrant marshmallow
Lime marshmallow
Rose marshmallow
Mash
Maxiadz (petit gâteau)
meringue
Blackcurrant meringues
Cucumber meringue
Italian meringue
Sudachi meringue (zonut)
Yoghurt-coated meringue
milk chocolate see chocolate, milk
millefeuille
mint
Lemon verbena mint lychee (zumbaron)
Mint chocolate cremeaux
Mint gel
Mirror glaze
mou
Caramel mou
Salted caramel mou
mousse
Chocolate mousse
Milk chocolate mousse
Vanilla violet mousse
Muesli bars
My lo can (petit gâteau)
N
namelaka
Vanilla namelaka
Neutral glaze
nougatine
Sesame nougatine
nuts
Hazelnut chantilly
Hazelnut dacquoise
Macadamia crunch
Macadamia dacquoise
Pistachio crunch
Pistachio dacquoise
see also peanuts
Nut pastes
O
oats
Granola
Muesli bars
Oatmeal crème
onions see caramelised onions
orange
P
pailleté feuilletine
Pancakes
Blueberry pancakes, maple crème fraîche (chouxmaca)
Pancake crème
Pandan rice pudding
panna cotta
Vanilla panna cotta
passionfruit
Passionfruit crème
pastes
Bubblegum paste
Nut pastes
Pastry
Pâte à choux (choux pastry)
Pâte brisée
Ruff puff
Sablé à choux (shortbread pastry)
Pâte à bombe
Pâte à choux (choux pastry)
Pâte brisée
Quiche base
Pâte friable chocolate grue
peanuts
Banana compote
Bubblegum chantilly
Caramelised peanuts
Peanut butter crème pâtissière
Pear tartin
peas
pectin
petits gâteaux
Dirty Dani
Eric is bananaman
Four (4) times the vitamin C
Got no grains
Lucas rides the tube
Malt ’n’ teaser
Maxiadz
My lo can
Snowmanorr
Wheelie good praline
Pickled pineapple
Pie base
pies, savoury
Bangers & mash pie
Fish & chips pie
Hamburger pie
pineapple
Apple & pineapple crumble (zonut)
Pickled pineapple
Pineapple cake (flourless)
pink grapefruit
Pink grapefruit sorbet
piping (icing) bags
Pistachio crunch
Pistachio dacquoise
plaques
Chocolate plaques
Salted caramel mou
White chocolate plaques
poly pipe
poprocks, plain
potato
Bangers & mash pie
Fish & chips pie
praline
Hazelnut praline discs
Praline
pudding
Pandan rice pudding
purée
Carrot cake purée
Chocolate brownie purée
fruit purée
Q
quiche
Cheese mix
Pastry base
Quiche Nancy
Quiche sauce
Quiche Sue
R
raspberries
Chocolate raspberry cremeaux
Raspberry brûlée
Raspberry gel
Raspberry jam
Raspberry vinegar gel
Yoghurt raspberry honey (zonut)
Red velvet (cake)
Rhubarb compote
rice
Pandan rice pudding
Rose marshmallow
Rosemary and citrus (zumbaron)
Rosemary citrus cream
Ruff puff (pastry)
S
sabayon
Chocolate sabayon
sablé
Cinnamon sablé
Chocolate sablé
Choc-malt sablé
Sablé à choux
Salted caramel mou
Salted malted caramel (zonut)
sambal
Chilli sambal
sauce
Quiche sauce
sausages
Bangers & mash pie
sausage rolls
savouries
Bangers & mash pie
Fish & chips pie
Hamburger pie
Quiche Nancy
Quiche Sue
Sesame nougatine
shortbread
liquid shortbread powder
shortbread pastry (sable à choux)
Simple sugar syrup
siphon gun and charges
Snowmanorr (petit gâteau)
sorbet
Pink grapefruit sorbet
stabiliser
Strawberry sorbet
Sourdough croutons
Sourdough granola
spelt
spheres
Chocolate spheres
Spiced crumble
spinach
Quiche Sue
sponge see cakes
sprays
Green cocoa spray
White chocolate spray
strawberries
Lavender thyme strawberry (zumbaron)
Strawberry gel
Strawberry sorbet
streusel
Chocolate streusel
Sudachi curd
sudachi juice
Sudachi meringue (zonut)
sugar
Cinnamon sugar
Simple sugar syrup
sugar thermometer
syrup
Invert sugar syrup
Lemon syrup
Simple sugar syrup
Vanilla syrup
T
tapioca
Coconut tapioca
tapioca maltodextrin
tarts
Caramel tart
Coffees r us
tea
Bubble tea custard
Chocolate raspberry cremeaux (chouxmaca)
Oatmeal crème
Tempered chocolate
seeding method
tabling method
Tempura batter
The doughnut (zonut)
thermometer, sugar
thyme
Lavender thyme strawberry (zumbaron)
Toasted hazelnuts
tomatoes
Quiche Nancy
V
V8 diesel (cake)
V8 vanilla (chouxmaca)
vanilla
Burnt vanilla powder
V8 vanilla (chouxmaca)
Vanilla chantilly
Vanilla cremeaux
Vanilla crumble
Vanilla crunch
Vanilla namelaka
Vanilla panna cotta
Vanilla sponge
Vanilla syrup
Vanilla violet mousse
W
Wagner airless spray gun
wasabi
watermelon
Compressed watermelon
Wheelie good praline (petit gâteau)
Whipped cream cheese
white chocolate
White chocolate plaques
White chocolate spray
White glaze
White glaze
X
xanthan gum
Y
yoghurt
Yoghurt-coated meringue
Yoghurt raspberry honey (zonut)
yuzu
Candied yuzu
Crème yuzu
juice
Yuzu & chestnut millefeuille (petit gâteau)
Z
zonuts
Apple & pineapple crumble
basics
Chocolate textures
Salted malted caramel
Sudachi meringue
The Doughnut (zonut)
zumbarons
Apricot jam
Banana caramel balsamic
Burnt toast
Chocolate brownie
Custard fritter
Green tea yuzu
Hojicha
Lemon verbena mint lychee
Rosemary and citrus
shells
Acknowledgments
To my head chefs Tom Mitchell, Daniel Texter, Matt Baverel and Karen Jung – you’ve always got my
back and are there to help whenever needed, thanks for all the prep time you put into this book. And
to all the rest of the kitchen teams, thanks for all your help getting everything ready for this book,
you’re the concrete and foundation behind all my creations.
To Rosalba Zumbo, my sister and GM, thanks for working with me, always being there whenever I
need anything and running around to get random things for my ideas. It’s very special to be able to
work with you, love you lots.
To Mum and Dad (little Frankie & Nancy), my other sister Trish, bro H and the kids Jeremy, Dakota
and Hunter (my nieces and nephews), thanks for always believing in me as a family. The support that
you gave me has helped me get to where I am today, I know you are proud and I love you all.
To Marky Sparky McDonald, thanks for being an amazing PA/bit of everything – I throw so many
things at you and we get through it! To Maria Kirkman and the office crew, thanks for all your hard
work. To all the suppliers and producers who, day in, day out, help make everything run with all their
quality products and service, thank you. To Tom, Feliz and Mark from Kenwood, thanks for the
support. To Gary Willis (Mr Chocolate Australia) and the F Mayer crew, thanks for the immense
support and helping the industry to be what it is today.
To the team at Murdoch Books, Hugh, Corinne, Virginia, Brett, Matt, Katy, Melody and Sue: thanks
for the opportunity, and for your hard work in making this book spectacular.
To all the people and angels up above, thanks for guiding me on this journey and helping me find the
right path to grow and for new experiences and dreams to evolve.
To all the pastry chefs, patissiers, chocolatiers, confectioners, chefs and people in the sweet industry,
we are all one big family and thanks for making it such a great industry to work in and for all the
inspiration and drive you bring to myself and others.
To all the fans, customers and supporters of Zumbo, and to anyone who loves pastry, baking and
confectionery, thanks for the support. Your love for pastry and trying something new has made the
industry in Australia what it is today. We are one step closer!
Live the passion, chase the dream, eat sweet, stay sweet and keep baking!
Published in 2015 by Murdoch Books, an imprint of Allen & Unwin
Murdoch Books Australia

83 Alexander Street
Crows Nest NSW 2065
Phone: +61 (0) 2 8425 0100
Fax: +61 (0) 2 9906 2218
murdochbooks.com.au
info@murdochbooks.com.au
Murdoch Books UK
Erico House, 6th Floor
93–99 Upper Richmond Road
Putney, London SW15 2TG
Phone: +44 (0) 20 8785 5995
murdochbooks.co.uk
info@murdochbooks.co.uk
For Corporate Orders & Custom Publishing contact

Noel Hammond, National Business Development Manager, Murdoch Books Australia
Publisher: Corinne Roberts

Design Manager: Hugh Ford
Photographer: Brett Stevens
Stylist: Matt Page
Design: Dan Peterson and Jacqui Porter, Northwood Green
Editorial Manager: Virginia Birch
Food editor: Katy Holder
Editor: Melody Lord
Production Manager: Mary Bjelobrk
Text © Adriano Zumbo 2015

The moral rights of the author have been asserted.
Design © Murdoch Books 2015
Photography © Brett Stevens 2015
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any
means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.
A cataloguing-in-publication entry is available from the catalogue of the National Library of Australia at nla.gov.au.
ISBN 978 1 74336 440 6 Australia

ISBN 978 1 74336 095 8 UK
A catalogue record for this book is available from the British Library.
Colour reproduction by Splitting Image Colour Studio Pty Ltd, Clayton, Victoria
IMPORTANT: Those who might be at risk from the OVEN GUIDE: You may find cooking times MEASURES GUIDE: We have used 20 ml (4
effects of salmonella poisoning (the elderly, pregnant vary depending on the oven you are using. teaspoon) tablespoon measures. If you are
women, young children and those suffering from For fan-forced ovens, as a general rule, set using a 15 ml (3 teaspoon) tablespoon add
immune deficiency diseases) should consult their doctor the oven temperature to 20°C (35°F) lower an extra teaspoon of the ingredient for each
with any concerns about eating raw eggs. than indicated in the recipe. tablespoon specified.
The Zumbo Files reveals the recipe secrets
of master pâtissier Adriano Zumbo, dubbed
the ‘Sweet Assassin’.
This collection of 50 new recipes includes Adriano’s latest
creations, the chouxmaca (a choux pastry–macaron hybrid
that has to be seen to be believed) and the zonut (his
pimped-up croissant–donut), plus some astonishing new
flavour combinations for his signature zumbarons (think
Lavender, Thyme & Strawberry, Burnt Toast and Banana,
Caramel & Balsamic). There’s also a chapter of savoury
recipes to round out your pastry repertoire – try the Fish &
Chips Pie or the Pork, Earl Grey & Lemon Sausage Rolls.
For the first time, Adriano provides photographic step-by-
step instructions for the master recipes in each style of
pâtisserie, deconstructing the process and making these culinary works
of art achievable for the home baker.
The Zumbo Files is Adriano’s third book and his most ambitious yet.
Open it up and step inside – it’ll blow your mind.
Adriano Zumbo is one of Australia’s most celebrated pâtissiers. His love
affair with confectionery and his Parisian training have created a
sensibility as delicious as it is irreverent. He has five stores throughout
New South Wales and Victoria, including a concept store at The Star
Casino in Sydney.

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Introduction

You will need

You will need

You will need

PEANUT BUTTER CRÈME PÂTISSIÈRE

You will need

VANILLA MAPLE CRUMBLE

VANILLA CRÈME FRAÎCHE CHANTILLY

You will need

CARROT CAKE PURÉE

WHIPPED CREAM CHEESE

CITRUS CRÈME PÂTISSIÈRE

You will need

CHOCOLATE RASPBERRY CRÉMEAUX

COCOA NIB CURD

MILK CHOCOLATE AND EARL GREY CHANTILLY

You will need

HONEY THYME CREMEAUX

You will need

VANILLA PANNA COTTA

WHIPPED VANILLA GANACHE

Preparation: begin one day ahead.

MINT CHOCOLATE CREMEAUX

MILK CHOCOLATE MOUSSE

GREEN COCOA SPRAY

You will need

VANILLA VIOLET MOUSSE

You will need

CARAMEL CRÈME CHANTILLY

SALTED CARAMEL MOU

CRUSHED CARAMEL PIECES

CHOCOLATE HAZELNUT DACQUOISE

BANANA LEMON MAPLE CRÈME

FLOURLESS CHOCOLATE CAKE

SALTED CHOCOLATE PLAQUES

BANANA MILK CHOCOLATE GLAZE

CHOCOLATE BANANA MOUSSE

Preparation: begin one day ahead.

BUBBLE TEA CUSTARD

LYCHEE COCONUT CRÈME LÉGÈRE

WHITE CHOCOLATE PLAQUES

You will need

TOASTED SPELT MOUSSE

WHITE CHOCOLATE SPRAY

Preparation: begin two days ahead.

You will need

PEAR TATIN LAYER

MACADAMIA PRALINE MOUSSE

WHITE CHOCOLATE SPRAY

Preparation: begin one day ahead.

You will need

CHESTNUT CRÈME LÉGÈRE

CHESTNUT AND LIME BISCUIT

ALMOND CHESTNUT CRUNCH

CARAMELISED PUFF PASTRY

Preparation: begin one day ahead.

You will need

HAZELNUT PRALINE DISCS

LEMON HAZELNUT CAKE

RED VELVET CAKE

CREAM CHEESE FROSTING

RED COCOA BUTTER SPRAY

Preparation: begin one day ahead.

You will need