4 5812328685616760690

ROGER VAN DAMME
DESSERT
LANNOO
CONllE NllS
Bio 8 Soleil 12
The team 31 Sunny Side Up 20
Lemon Squash 24
The Sagrada Familia and the Eiffel Tower 68 Macarons and Cav1ar 36
Strawberries from Hoogstraten 40
Barcelona, a culinary Mecca 82 Lucky Egg 48
Albert Adria and the Modernist Kitchen 84 Ice Cream Sandwich 52
Carles Abellan, Reinventor of the Tapas 86 Strawberry Ribbon 60
Roca. a Resounding Family Name 88 Chocolate Art 70
Berasategu1 and Arola, Culinary Artists 92 Red Fruit Flower 76
Today 94 Krupuk 100
Dutch Apple Pie 104
Tomor rowland 179 Strawberry Rhubarb 112
Pomm e Pomme 120
Paris, Pastry Paradise 252 Cherries 130
Roger's Sweet Route 254 Olor Verde 136
Strolling along Rue Montorgue1l 264 Black Circle 142
French pastry 270 Mango Cheese Pomelo 148
French Bread and More 288 The Raspbe rry Princess 154
Pans, Europe·s Restaurant 298 Half Moon 158
Herme·s Ma carons 330 Cafe Glace 164
La patisserie des reves 352 Falling Leaf 170
Des gateaux et du pain 368 The World of Tomorrowl and 174
Wo rld of Butterflies 180
Acknowledgements 378 Figs 188
Summertime 192
Product list 380 Creme BrOlee 200
Chocolate Delight 202
Orelys 208
Dame Blanche 2.0 218
Grated Fig 228
Ap ri cot 234
Fas hion on the Comedy Place 1n Antwer p 238
Red Doughnut 248
Fall in the Forest 258
White Truffle 266
Pa n s Brest 272
Burj Khal 1fa 282
Fritters from Desiree 290
White and Gold 294
Ak1na 300
Tiram1su 308
Opera 314
Merve1lleux 320
Ha zelnut 324
Sticky Ri ce 332
Chocolate Lilies 336
Cotton Candy 340
Baba 344
Thai Exotica 348
Rock Around the Clock 354
Whee l of Fo rtune 362
Lava 370
Sushi Roll 374
SOlE 1 l
NUMBER OF ~ERV IN GS · 4
PANNA COTTA
7.5 g gelatin powder Mix the gelatin powder wi th the cold water and bloom for 20 minutes.
37 g cold water
56 g milk Heat the milk. cream and the split vanilla bea n in a saucepan and infuse
28 g cream for 20 minutes.
1 vanilla bean
82 g cream Mix the cream. suga r. Greek yogh urt, lime juice and yogurt powder
56 g sugar together thoroughly using a whisk. Strain the 1nfus1on and reheat the
28 g Greek yogurt liquid. Dissolve the bloomed gelatin in the l1qu1d and pour the infusion
15 g lime 1u1ce through a fine-mesh sieve onto the yogurt mixture. Whisk the mixture
11 g yogurt powder IYopols Sosal until smooth then carefully fold the whipped cream into the mixtu re 1n
210 g heavy or whipping cream (wh1ppedl 3 parts with a spatu la.
EXTRA Fill a piping oag with the pan na cotta and fill the silicone motd. Pipe a
fine-mesh sieve thin layer of mango vinegar getee into the panna cotta using a p1p1ng
piping bag bag and level off. Allow the panna cotta to set overnight in the freezer.
silicone ring motd Place the frozen ring on a plate and serve once the panna cotta has
defrosted.
MANGO VINEGAR GELEE

- INTERIOR
40 g almond milk In a saucepan. bring the al mond milk. passion fru it puree and mango
30 g passion fruit puree vinegar to a boil.
50 g mango vinegar
100 g sugar Mix the sugar together with the pectin. Add the suga r mixture to
5g pectin NH the boiling 11qu1d and mix welt with a whisk. Allow to simmer for 30
seconds. Leave the mixture to rest overnight in the refrigerator. Whisk
the getee until smooth. Fill a piping bag with th e getee and kee p 11 in
the refrigerator.
PASSION FRUIT CREMEUX

1 2g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
6g cold water
60 g passion fruit puree Heat both the fruit purees together with the almond milk. sugar and
4g almond milk eggs 1n the Thermom1x to 84 °C 1183 °FI. Add the bloomed gelatin to the
7g mango puree warm mixture and allow 1t to coot to 37 °C 198.6 °F).
48 g eggs
56 g sugar
32 g butter !softened! Add the softened butter in three parts. m1x1ng the but ter in the
32 g mascarpone Thermom1x at medium speed. Finally. fold the mascarpone carefully
into the mixture with a spatula . Use a piping bag to pipe the cremeux
EXT RA into the silicone sphere. Leave to set overnight in the freezer Remove
Thermom1x the motd and. using a needle. dip the frozen spheres in the yellow glaze
silicone sphere motd. 0 1 cm 13/rl Leave the glazed cremeux to defrost in the refrigerator
needle
13
CALAMANSI C'Hl~ MEUX
1~ g yelalin poW\ler Mix the gelatin powder with the cold water and bloom tor 20 m1nul~s
75 g waler
l00 g calamans1 puree Heat the calamans1 puree together with the orange 1u1ee rn a saucepan
'!J g orange 1u1ce and add the herbs and sptees Infuse for 20 minutes and drain the
1 vanilla bean mixture through a sieve
1 cl eve
1 spug of mint
3 t1lantro leaves
80 g egg Weigh out 120 g ol the liquid and heat this in the Thermomix together
95 g sugar with the egg and sugar to 84 °C 1183 °FJ. Add the bloomed gelatin to the
warm mixture and allow 1t to cool to 35 °C [95 °FI.
80 g butter lsoftened] Add the soltened butter and mix until smooth in the Thermomix. Using
a piping bag. fill the 1-c m [3/8··1 silicone sphere mold and chill in the
EXIRA freezer Remove the spheres from the mold and allow to defrost 1n the
sieve refrigerator before using.
Thermomix
silicone sphere mold. 0 1 cm 1318"1
YELLOW GLAZE
4g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
20 g cold water
30 g sugar In a saucepan. bring the sugar, glucose. neutral mirror glaze and fruit
50 g glucose purees to a boil.
500 g neutral mirror glaze
75 g passion fruit puree
50 g mango puree
50 g orange puree
3g Agar ITexturasl Whisk the Agar together with the cold water and bring to a boi l, stirring
55 g cold water continuously. Add the Agar mixture to the boi led puree and bring to a
boil once again.
15 g mango vinegar Add the gelatin mixture. followed by the mango and lemon vinegar and
15 g lemon vinegar the lemon Juice. Add the yellow food coloring, mix well with a whisk and
1u1ce of 1lemon pour the mixture through a line-mesh sieve into a bowl. Allow to rest for
1g yellow food coloring 1 day and heat to 40 °C 1104 °FI before use.
EXTRA
fine-mesh sieve
hand blender
PASS ION FRUIT- LI ME-

BANANA ICE CREAM
284 g milk Bring the milk. sugar and Cremodan to a boil in a saucepan
112 g sugar
2.8 g Cremodan lstabilizerl
zest of 1 lime Add the lime zest and infuse. Let the mixture cool.
80 g passion fruit puree Blend the mixture together with the remaining ingredients until smooth
28 g hme juice in the Thermom1x and sieve the mixture through a fine-mesh sieve
32 g banana puree Vacuum seal the sieved mixture to remove all the air bubbles. then
32 g Prosorbet !Sosa] churn in an ice cream maker.
EXTRA
line-mesh sieve
lhermomix
u:e cream 1113Jm
l '1
.... .
SO LElL BONBON
0
P1091andu1a blanca. white chocolate Melt the white chocolate together with the Progianduia.
~2 g
with hazelnut paste !Sosa!
4Z g white chocolate
yogurt powder !Yopols - Sosa! Briefly blend the three different Crispies into fine pieces in the
1g
fleeze-d1ied passion fruit Crispy !Sosa! Thermomix and then mix these together with the popping sugar. yogurt
10 g
10 g freeze-dried banana Crispy !Sosa! powder and titanium dioxide.
10 g freeze-dfled yogurt Crrspy !Sosa!
popptng sugar Add the Cnspies to the melted chocolate and m ix well with a spatula.
5g
Fill the 1-cm 13/8") silicone sphere molds with the mixture and chill for
zg titanium dioxrde
at least 1 hour in the freezer. Serve frozen.
EXTRA
The1momix
s1l1cone sphere mold. 0 1cm13/B""I
LEMON CREMEUX
5g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
Z5 g cold water
250 g water Heat the water together with the sugar in a saucepa n and add the lime
71 g sugar zest and lemongrass. Infuse for 20 minutes. Strain the mixture and
1.5 pcs lemongrass weigh out 270 g.
zest of 1 lrme
80 g lrme juice Mix the infusion with the lime juice, eggs and sugar and heat in the
186 g whole eggs Thermom1x to 84 °C 1183 °FI. Add the bloomed gelatin to the warm
120 g sugar mixture and allow it to cool to 35 °C 195 °F).
200 g butter !softened! Add the softened butter together with the mascarpone and mix
75 g mascarpone thoroughly in the Thermomix.
EXTRA Using a piping bag. fi ll the 1-cm (3/8""1silicone sphere molds and ch 1lt 1n
sieve the freezer. Remove from the mold and defrost before use.
Thermom1x
silicone sphere mold. 0 1 cm 13/8"1
ALMOND MOUSSE
10 g wate1
120 g almond milk Heat the almond milk together with the lemon juice. milk, cream
55 g lemon Juice powder, sugar and egg yolk in the Thermom1x to 84 °C I183 °F). Dissolve
110 g milk the bloomed gelatin together with the Mycryo into the mixture and allow
18 g cream powder it to cool to 28 °C 182 °FJ.
105 g sugar
75 g egg yolk
75 g Mycryo powdered cocoa butter !Callebaut]
515 g heavy or wh1pp1ng cream. whipped Fold the mixture into the whipped cream and pipe into the silicone
quenelle maids using a piping bag . Freeze. remove from the mold, place
EXTRA on a wi re rack and pour the yellow glaze over the quenelle. Defrost in
lhermom1x the refrigerator before use.
piping bag
wire rack
silicone quenelle mold
15
MANGO COULJS
100 g mango puree Mix all the ingredients and add the Xantana Blend until smooth with a
50 g passion fruit puree hand blender Let the coul1s rest overnight in the refrigerator before use
25 g sugar
25 g water
4g mango vinegar
4g almond milk
5g limeJuice
0.25 g Xantana xanthan gum !Sosa!
EXTRA
hand blender
WHITE CHOCOLATE CRISP

300g lvo1re white chocolate !Valrhonal Melt the chocolate and the cocoa butter to 45 °C (113 °F) and blend to a
100 g cocoa butter smooth mixture with a hand blender.
EXTRA Pour the mixture into a whipping siphon and charge the siphon with
hand blender 3 cartridges Shake the shipping siphon and spray the mixture into a
whipping siphonwith 3chargers vacuum-seal container. Draw the m ixture up using a vacuum pump and
vacuum-seal container allow 1t to set in the freezer Defrost the crisp to room temperature and
vacuum pump break into pieces.
SUGAR RING
250 g 1somalt Heat the 1somalt to 165 °C (329 °F) in a heavy-bottomed pan. Add the
2g yellow powdered foodcoloring yellow food coloring when the isomalt is almost at temperature and stir
until smooth with a wooden spatula .
EXTRA
sugar thermometer Turn the isomalt out onto a baking sheet with a silicone mat and place
silicone mat 1t under a heat lam p. Wear heat resistant gloves to pull the sugar apart
sugar lamp Knead the melted sugar until 1t starts to glisten. Pull away a small piece
heat resistant gloves of sugar and wrap it completely around a cylinder. Allow to cool and
repeat the process. Store in a tight ly sealed container.
GARN l SH I Lemon cress I While currants I White flowers
I. I. PANNA COTTA / 2. MANGO VINEGAR GELtE - INTEH IOR

3. PASS ION FHUIT CRtMEUX I 4. CALA.MANSI CRt:MEUX
5. YELLO\o\I GLAZE / 6. PASS ION FRUIT·LIME-13ANANA ICE Cl{EM.1
7. SOLE!!. BONBONI 8. LEMON CHf.MEUX I 9. ALMOND MOUSSE
10. MANGO COU LI S I 11. WHITE CHOCOLATE CRISP I 1:2. SUGJ\H RI •G
16
8 ....
8
0 ·'
0
e
I
Roll into a cylinder
SUGAR RING
SHP BY SIEP
Knead the sugar
u.,,,
Place the cylt~c! r;

H
flush next to
each other
Roll out into equal

cylinders under
the heat lamp.
1!1
' .
Place around a metal

nng and gently pull
until the sugar has a
sparkly sheen
Cut the ribbons into pieces and

place them next to each other.
You now have

a sugar nng .
.....
Gently pull the ends of the

cylinders to form a ribbon
Roll the sugar completely

around the ring
'·
_,
\
/
SUNNY SllDE UP
NUMBER OF SERVINGS 4
PANNA COTTA
112 g milk Mix the gelatin powder with the cold wate r and bloom for 20 minutes.
57 g cream
1 vanilla bean
165 g cream (cold) In a saucepan, bring the milk to a simmer together with the cream and
112 g sugar the vanilla bean. Dissolve the gelatin into the mixture and strain through
57 g yogurt a fine-mesh sieve.
30 g lime 1u1ce
22 g yogurt powder !Yopols · Sosa)
mg heavy or whipping cream. whipped Whisk the cold cream together with the sugar. Greek yoghurt , lime Juice
and yogurt powder and add to the warm creamy milk.
EXTRA
fine-mesh sieve Finally, fold the whipped crea m carefully into the mixture with a spatula.
silicone mold (in the shape of a fried eggl
piping bag Use a p1p1ng bag to pipe the panna cotta into the silicone mold (sha ped
like a fried eggl and chill in the freezer. Unmold the pa nna cotta, place
the still frozen 'egg white ' on a plate and allow to defrost.
MANGO COULIS
100 g mango puree Blend all the ingredients thoroughly with a hand blende r Leave the
50 g passion fruit puree mixture to rest overnight.
55 g sugar water 11 part water. 1 part sugar!
4g mango vinegar
4g almond milk
4g time 1u1ce
025 g Xantana xanthan gum (Sosa]
EXl RA Pipe the coul1s into a 4-centimeter [1 -1/2-inchl silicone dome mold
hand blender and freeze.
silicone dome mold. 0 4 cm (1 -1/rl
piping bag
VEGETARIAN GELEE
250 g water In a pan, whisk the water together with the desser t wine and the
50 g dessert wine Gelatina Vegetal and bring to a simmer. Use a needle to dip the frozen
5g Gelatina Vegetat vegetalian gelatin [Sosa) [dome-shaped) mango coulis in the gelee. Repeat this step so that two
thin layers of gelee form around the mango coutis. Place the mango egg
EXlRA yolk in the middle of the panna cotta and allow to defrost
needle
hand blender
21
I. PANNA COTTA I 2. MANG O COU l.IS I 3. VEGETA RI AN GELtE
22
LEMON SQUASIHI
NUMB ER OF SERVINGS · 4
YOG HU RT MOUSSE
45 g cold waler
250 g Greek yogurt Whisk the Greek yoghurt together with the mascarpone. powdered
165 g mascarpone sugar. yogurt powder and the lime JUiee, mixing well.
115 g powdered sugar
17 g yogurt powder IYopols - Sosal
n
1u1ce of 1-1 limes
35 g 1hubarb Juice Heat the rh ubarb 1u1ce and dissolve the bloomed gelatin in the l1qu1d.
250 g heavy or whipping cream. whipped Add the gelatin mixture to the yogurt mixture and mix well Then, using
a spatula, fold 1n the whipped cream, creating a creamy mousse.
EXTRA
spray gun Using a piping bag. pipe the mousse into a s1 l1cone ring mold and
silicone nng mold freeze Unmold and . using a spray gun, coat the frozen ring with white
chocolate spray. Defrost in the refrigerator before use.
WH ITE CHOCOLATE SPRAY

100g white chocolate Melt all the ingredients 1n a microwave oven and heat to 45 °C 111 3 °Fl.
33 g cocoa butter Add the titan ium dioxide and blend thoroughly with a hand blender.
66 g sunflovier oil Spray the mixture at 45 °C 11 13 °Fl.
2g titanium dioxide
EXTRA
hand blender
25
BERGAMOT CREMEUX 0
12 g gelatin powde1 Mix the gelatin powder with the cold water and bloom for 20 minutes
60 g cold wate1
300 g wate1 In a pan. heat the water with the bergamot sugar. lime JUiee. lemon
7~ g be1gamot sugar juice. lemon concentrate and cream.
4~ g timejuice
4' g temon iuice
6g lemon concentrate
50 g cream
210 g egg yolk Mix in the egg yolks and the brown sugar and combine well with a whisk.
60 g sugar Add everything to the lemon mixture in the pan . Heat to 84°C I 183 °FJ.
40 g brown sugar stirring constantly with a whisk. then add the bloomed gelatin to the
30 g white chocolate mixture. Add the chocolate and blend thoroughly with a hand blender.
130 g butter !softened! Allow to cool to 35 °C [95 °Fl. then add the softened butter and the
30 g mascarpone mascarpone.
EXTRA Blend thoroughly with a hand blender. Put the cremeux in a piping bag
hand blender and pipe into the silicone lemon melds. Chill 1n the freezer. Unmold
silicone lemon molds the cremeux and use a spray gun to coat with the yellow glaze. Defrost
spray gun everything in the refrigerator before serving.
pipingbag
BASIL CREMEUX
0.5 g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
2.5 g water
46 g lemon juice Heat the lemon juice together with the eggs and sugar in the Thermom1x
30 g eggs to 84 °C [183 °FJ at low speed.
35 g sugar
40 g butter [softened! Allow the mixture to cool to 37 °C, then add the softened butter in parts.
40 g fresh basil Mix everything thoroughly once more. Add the fresh basil leaves and
blend until it forms a smooth green mixture.
EXTRA Strain the mixture through a fine-mesh sieve . Put everything in a piping
Thermomix bag and fill the 1 cm-d iameter 13/8""1 silicone sphere melds with the
silicone sphere molds. ~ 1 cm 13/B""I cremeux. Chill in the freezer. Unmold the frozen spheres and coat
fine-mesh sieve them with the green glaze using a spray gun. Defrost everything in
piping bag the refrigerator.
spray gun
GREEN GLAZE
16 g water
30 g lime puree In a pan. bring the l ime and lemon puree, together with the mirror
48 g lemon puree glaze, to a simmer.
12 g sugar Mix the sugar, Agar, glucose and water in another pa n. Stir well and
1.2 g Agar powder ITexturasl bring to a simmer. Add the Agar mixture to the lemon-lime mixture and
20 g glucose dissolve the bloomed gelatin in the resulting liquid.
22 g water
6g calamansi vinegar Add the calamansi vinegar and blend everything thoroughly with a hand
blender. Add color with the green food color ing and combine well once
2g green powdered food coloring agai n. Allow to cool and spray the glaze at 40 °C [104 °FI.
EXTRA
hand blender
26
BEHGAMOT GANACHE
19 g inve1t suga1 Heat the cream w ith the invert sugar in a pa n and add the vanilla bean
232 g c1eam and bergamot zest Leave the liquid to infuse overnight
1 vanilla bean
6g be1gamot zest
207 g Callebaut 811 chocolate Strain the liquid and reheat Put all the chocolate in a bowl and pour
157 g Saint-Domingue dark chocolate !Cacao Bany) the heated liquid onto the chocolate. Blend with a hand blender until a
70 g butte1 !softened) smooth emulsion forms As soon as the mixture reaches a temperature
of 37 °C 198.6 ° FI. use a hand blender to mix in the softened butter.
EXT RA Using a piping bag, fill a 1 cm -diameter l3/8") s1 l1cone sphere mold with
hand blende1 the ganache. Ch1ll 1n the freezer and remove from the mold.
piping bag
silicone sphe1e molds. 0 1 cm13/8"1
WHITE CHOCOLATE CRI SP

300 g lvoue white chocolate (Valrhonal Melt the chocolate and cocoa butter, bnng 1t to a temperature of 45 °C
100 g cocoa butter (113 °F) and blend until smooth with a hand blender
EXTRA Pour the mixture into a whipping siphon and cha rge the siphon w ith
hand blende1 3 cartridges. Shake the wh1 pp1ng siphon and spray the m ixture into a
whipping siphon with 3 cha1ge1s vacuum-seal container. Draw the mixture up using a vacuum pump
vacuum pump and place 1t in the freezer t o set. Defrost the chocolate crisp to room
vacuum-seal container temperature and break into pieces.
PASSION FRU IT CREMEUX

12 g cold wate1
120 g passion f1u1l pu1ee Heat both the fruit purees together with the almond m ilk, suga r and
14 g mango puree eggs in the Thermom1x to 84 °C 1183 °F) at low speed Add the bloomed
Bg almond milk gelat in to the warm mixture and allow 1t to cool to 37 °C 198.6 °Fl
96 g eggs
112 g sugar
66 g butter !softened) Add the softened butter in three parts, mixing the butter in the
66 g masca1pone Thermom1x at medium speed . Finally, use a spatula to fold the
mascarpone carefully into the mixture.
EXTRA Use a p1p1ng bag to pipe the cremeux into the 2 cm-diameter 13/4"l
The1mom1x silicone spheres. Leave to set overnight in the freezer. Unmold and,
silicone sphere mold. 0 2 cm 13/4") using a needle, dip the frozen spheres 1n the yellow glaze. Let the glazed
needle cremeux defrost 1n the refrigerator.
LEMON SO RBET
100 g lemon Juice In a pan. bring the lemon 1u1ce together with the water, suga r and
150 g wate1 dextrose to a boil. Mix the Procrema into the liquid with a ha nd blender
50 g sugar
11 g dext1ose
30 g P1omma ice c1eam stab1li1e1 !Sosa)
EXTRA Let the mixture cool and churn in an ice cream maker
hand blende1
ice c1eam make1
27
1. YOGUHT MOUSSE
2. WH ITE CHO COLATE SPHAY
3. 13ERGAMOT CREMEUX
4. BAS IL C Hl~ MEUX
5. GHEEN GLAZE
6. HEHGAMOT GANACHE
7. WHITE CHO COLATE CRISP
8. PASS ION FHU IT CRtM£UX
9. LEMON SORBET
10. LEMON JUS
11. SUGA R RI NG
•
8
0
LEMO N JUS
100 v Wilt! In a ~ari, tun f~ w.r.er ~;h the moo pee ~nd suq.ar lo a b-011 ~nd
30 v It" O'l /Ult,t ·~the ~11 n; hvl:S A~ $t;;?eS
100 g 1.:1g~1
7!i g IPlfl(IJljlra':;
\~ g pa~101. lr.url pcttL
o: 11ci lm1u tent
10 g mint
u1~ g "'d 11my h1~~crl
6; htt;h g1r1gr1
h~g t1mr JUILI'
l~ IR A •!u bf XJr,-: ~IS

l111r me,1 Ut\'ll tv• to • tOSTT: W4 •
ha11d bl1·nd1J
SUCiA H HI NC
150 g 1:.on1e1t
1g yrllow JK>Wdnr d tttQd coto1111g
1~0 g r~nnialt Do the r.ame w th ttlt'

1g lildlllUm d10~1dft d1Q).1dt'l to thfl rnta1ure
fX1 RA
Mavv Mttomr.d 11an
hC31 l3rnp
m1?131 cyltni!CI. Ill rm n(4 I
heal ICSISlllll glo~r~
GARNISH I Basil ni·~~ / It II~ Hrwrh

MACARONS AND CAVllAR
NUMBER OF SER VINGS 4
MACARON
300 g almond powder Blend the almond powder and powdered sugar together for 20 seconds
300 g powdered sugar in the Thermom ix !or blender!.
5g l1lamum dioxide Add the titanium d1ox1de and sieve the mixture to remove any large
lumps.
300 g sugar Prepa re the Italian meringue by heating the sugar together with the
75 g water water in a pan to 121 °C 1250 °FI.
110 g egg whiles lotd. store overnight al Mix the old egg whites together with the Albumina with a hand blender.
room lemperaturel Whisk the old egg whites with the Albumina and sugar until firm 1n
4g Albumina powdered egg while ISosal the stand mixer once the sugar syrup has reached a temperature of
11O °C 1230 ° FI. When the sugar syrup has reached a temperature of
121 °C 1250 °FI. slowly add the syrup to the whipped egg whites !keep
whisking!. Slowly keep whisking the meringue until 1t has reached a
temperature of 50 °C 1122 °FI.
110 g egg whites !freshl Combine the fresh egg whites with the dry ingredients !almond powder
and powdered sugarl and carefully fold the meringue into the mixture
1n three parts.
EXTRA Fill a piping bag filled with a 10 mm 13/8"1 smooth pastry tip and pipe
Thermom1x dots measuring approx . 4 cm 11 - 1/2"1 onto a baking sheet l ined with a
hand blender baking mat Ca refully tap the tray on the table to flatten out the dots
sieve slightly. Leave the macarons to dry for at least 20 minutes. The drying
piping bag with pastry lip. 0 10 mm 13/rl time depends on the hum1d1ty 1n the room.
baking sheet with baking mat Preheat the oven to 145°C 1293 °FI. Bake the macarons for 12 min utes.
stand mixer v11lh whisk Carefully remove the baking mat from the warm tray and place it on
a cold work surface. Pipe the sour cream on one macaron half and
place another macaron half on top Cover and chill the macaron in the
refrigerator for one day to give it a firm texture.
SOUR CREAM
200 g sour cream Carefully whisk the sour cream until smooth and pour into a piping bag
fitted with a smooth 10-mm 13/8"1 pastry tip.
lXIRA
piping bag with pastry tip. 0 10 mm 13/8"1
37
SOUR CREAM GEL
200 g sour cream Mix all the ingredients in a saucepan and bring to a simmer.
50 g milk
2.5 g Kappa gel ISosal
EXTRA Pour out onto a plastic tray to form a sheet with a thickness of 4 mm
round pastry cutter. 0 2cm IJWJ 11/8 .. I and leave to set in the refrigerator Cut out 2-cm 13/4 "J circles with
plastic tray a cutter Place the gel slrce on top of the macaron
ROYAL BELGJAN CAVlAR

5g caviar per macaron
GARNISH I Purple violet
I. MACARON I 2. SOUR CHEAM I :t SOUH CREAM GEi,

I ·I. HOYAL BELGIAN CAVIAH
38
. -
-.
.
...,.
.
SllRAWBERRllES
FROM IHIOOGSllRAllEN
NUMBER OF SERVINGS . 4
STHAWBERRY MOUSSE
12 g gelatin powder Mix the gelatin powd er with the cold water and bloom for 20 minutes
60 g water
15 g strawberry paste (Sosa! Thoroughly whisk the strawberry paste together with the strawberry
320 g strawberry puree puree. mascarpone. powdered suga r, lime iu1ce. yogurt powder and
240 g mascarpone strawberry powder to form a strawberry-mascarpone mixture.
95 g powdered sugar
30 g lime juice
15 g yogurt powder (Yopols - Sosa!
8g strawberry powder (Sosa]
130 g strawberry puree Heat the remaining strawberry puree in a pan and dissolve the
bloomed gelatin 1n the l1qu1d. Mix the warm l1qu1d into the strawberry-
mascarpone mixture and whisk until smooth.
280 g heavy or whipping cream. whipped Fold the whipped cream carefully into the mixture with a spatula
EXTRA Using a p1p1ng bag, pipe the mousse into the 3 cm-diameter 11-1/8""1
Thermom1x sphere melds and chill 1n th e freezer until frozen . Remove from the
piping bag melds and use a spray gun to coat them with the red glaze. Defrost 1n
spray gun the refrigerator.
s1l1cone sphere mold. 0 3cm 11 -118""1
CREME PAT JSSlERE

WlTH GINGER
605 g milk Heat the milk in a saucepan together with the vanilla bean and fresh
1-1/2 vanilla bean ginger Infuse for 20 minutes. Strain the t1qu1d and reheat in the pan.
10 g fresh ginger
150 g egg yolk Whisk the egg yolks together with the sugar and add 1/3 of the warm
120 g sugar milk to the mixture. Mix well and return to the pan with the remaining
60 g custard powder milk Cook the mixture, stirring continuously, until a creme patiss1ere
forms. then allow to cool to 37 °C 199 ° FI.
60 g butter lsoftenedl Pour the creme pat1ss1ere in to the Thermom1x and add the softened
butter. Mix at medium speed to a sm ooth cream . Keep the creme
pa t1ssiere 1n a piping bag in the refrigerator.
EXTRA
Thermom1x
41
CHOUX PASTRY DOUGH
In a pan. bring the milk. together with the water. butter. salt and sugar,
150 g milk
150 g water to a simmer
130 g butter
2g salt
10 g sugar
Sieve the flour and add 1t to the mixture. Continue to cook over tow heat
170 g flour
until the dough starts to -swear . Mix the dough at low speed in a stand
mixer fitted with a flat beater until smooth .
eggs Add the eggs to the dough one by one until they are completely
incorporated .
EXTRA
stand mixer with flat beater Using a piping bag. pipe the dough into 1 cm -diameter [3/8-l silicone
piping bag sphere molds and chi ll in the freezer. Unmold the frozen spheres. put
silicone sphere molds. 0 1cm [3/rl them on a baking sheet with parchment paper and allow to defrost.
fine·mesh sieve Place a round dough circle [choux pastry crisp! on each choux pastry
and bake for 15 minutes until golden brown in an oven at 170 °C [338 °CI
Allow to cool and fill the pastries with the creme pat1ssiere with ginger
COOKfE DOUG H 8
100 g cocoa paste [100%1 Whisk all the ingredients together and bring them to a simmer in a pan
550 g water Pour the hot mixture into a bowl and cover with plastic wrap. Let cool
150 g sugar completely.
150 g glucose powder
10 g Gellan gelling agent !Texturasl
10 g Agar powder [Texturasl
0.5 g Xantana xanthan gum [Sosa)
EXTRA Blend the mixture in the Thermomix at high speed until 11 reaches
Thermomix a te.mperature. of 50 °C [122 °FI. Let the doug h rest overnight in the
palette knife refrigerator. With a palette knife. spread the smooth dough out over a
templates s1l1cone mat covered with various templa tes. Bake the cookies for about
10 minutes at 150 °C [302 °FI. Store the cookies in an airtig ht container
BAS IL CREMEUX
Jg gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
15 g cold water
230 g lemon 1u1ce

150 g Heat the lemon Juice with the eggs and sugar in the Thermom1x to
eggs
175 g 84 °C [183 °FI at low speed [setting 3-41. Add the bloomed gelatin and
sugar mix thoroughly.
50 g butter [softened)
Allow the mixture to cool to 37 °C [99 °Fl, then add the softened butter
a bit at a time.
10 g fresh basil leaves
~hombine everyt.hing in the Thermomix. Blend the fresh basil leaves into
e mixture until a smoot h green cremeux forms.
EXTRA
Thermomix Rub the• mixture throug h a rme-mes h sieve
th · .. bag to pipe
and use a p1p1ng
fine·mesh sieve e cremeux into small 1 cm-diameter [3/8-l si licone sphere molds
Freeze. ·
silicone sphere mold. 0 1cm [3/e-J
piping bag
42
YOGURT MOUSSE
9g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 m inutes
45 g cold water
250 g Greek yogurt Whisk the Greek yoghurt together with the mascarpone. powdered
165 g mascarpone sugar. yogurt powder and the lime 1u1ce. mrx1ng well.
17 g yogurt powder IYopols · Sosa!
10 g lime 1u1ce
35 g rhubarb 1u1ce In a pan. heat the rhubarb j uice and dissolve th e bloomed gelatin 1n the
liquid . Add the gelatin mixt ure to the yogurt mixture and mix well with
a whisk.
250 g heavy or whipping cream. whipped Then fold the whipped cream in with a spatula. creating a creamy
mousse.
EXTRA Using a piping bag . pipe the mousse into 3 cm-diameter [1-1/B"I s1l1cone
silicone sphere mold. 0 3cm 11 -1/8"1 sphere mold and place a frozen basil cremeux sphere in the center of
spray gun the mold Finish filling the mold wrth the yogurt mousse and chill 1n the
p1prng bag freezer Unmold the mousse and use a spray gun to coat with the red
glaze Defrost in the refrigerator.
CHOUX PASTRY CRISP

150 g butter Mix all the 1ngred1ents 1n a stand mixer fitted wi th a dough hook until
180 g dark brown sugar a soft dough forms. Roll the dough out between 2 plastic sheets to a
180 g flour thickness of 1 mm [less than 1/8") and chill in the freezer. Remove the
plastic sheets and cut circles from the frozen dough with a 3-cm [ 1-
EXTRA 1/B"l round pastry cutter. Place the dough circle on the defrosted choux
plastic sheets pastry dough.
round pastry cutter. 0 3 cm [1 -1/8"1
stand mixer with dough hook
CHANTILLY CREAM
200 g cream Whisk all the ingredients together to form a firm Chantilly cream in a
'11 vanilla bean stand mixer fitted with a whisk Put the mixture into a piping bag fitted
60 g mascar pone with a serrated pastry tip and pipe elegant rosettes with the cream
60 g condensedmilk
EXTRA
stand mixer with whisk
piping bag with seuated pastry tip
43
RED GLAZE
Mix the gelatin powder with the cold water and bloom for 20 minutes.
Bg gelatin po1Yder
40 g cold1Yater
In a pan. brrng the glucose together with the Agar to a sim mer Dissolve
55 g wate1
50g glucose the bloomed gelatin 1n the mixture.
3g Aga1 powder !Texturasl
500 g neut1al mrrrn1 glaze Combine this together with the neutral m irror glaze, raspberry puree.
175 g raspber1y puree Cabernet Sauv1gnon vinegar and lemon JUice with a hand blender
25 g Cabernet Sauvignon vinegar lforuml
10 g lemon1u1ce
1g red food colonng i1Yater soluble! Add the red food coloring and ble nd everything well with the hand
blender. Let the mixture cool. Reheat to 45 °C I113 °FI before use.
EXTRA
hand blender
SABLh RING
240 g butter Combine the butter with the salt. lemon zest and sugar in a stand mixer
'g salt fitted with a dough hook.
180 g sugar
5g lemon zest
60 g almond powder First add the almond powder. then the egg. and make sure that
100 g eggs everything 1s well incorporated.
120 g pastry flour Briefly mix both types of flour into the m ixtu re until a smooth dough
350 g bread flour lwhrtel forms. Let the dough rest overnight in the refrigerator.
EXTRA Roll the dough out to a thickness of 2 mm !1/8"" 1 with a rolling pm . Cut
stand mixer wrth dough hook out 18-cm IT I ci rcles w ith a rou nd pastry cut ter. Cut out a hole 1n this
rolling pin circle with a round pastry cutter measuring 15 cm (6"l Bake the dough
round pastry cutter. 0 1Bcm P-1 in between 2 perforated baking mats in an oven at 165°C 1329 ° F) for 10
round pastry cutter. 0 15 cm 16"1 minu tes. Allow the ring to cool before use.
perforated baking mats
GARNISH I Freshstrawberrres
I. STHAWI3EHHY MO USSE I 2 CRl' ME PA'flSSI"' · ,.

· c , ERE Wl I H GINGEH I 3. CHO UX PASTRY DOUG ll
7. CHOUX P~S~ri~~i;,fi? UG H S. ~~SIL CRt MEUX I 6._YOGURT MOUSSE
f
I 8. CHA N l JI.LY CREAM I 9. HEO GLAZE / 10. SAUL~'. HING
44
COOIKllES
STEP BY S'f P
V.nead the dough until smooth and turn the dough Spread the mixture over the template.
out onto a template on a Silpat s1l1cone mat.
Remove the template. Bake at 160 °C [320 °F) for 9 minutes

and remove from the s1l1cone mat
lUCIKY EGG
NUMBER OF SERVINGS · 4
MANGO COULIS
100 g mango puree Blend all the ingredients thoroughly with a hand blender. Leave the
50 g passion fruit puree mixture to rest overnight, pipe into a 2-cm 13/4'") silicone sphere mold
55 g sugar water 11 part water. 1 part sugar] and chill in the freezer.
4g mango vinegar
4g almond milk
4g lime 1u1ce
0.25g Xantana xanthan gum !Sosa]
EXTRA
hand blender
piping bag
silicone sphere mold. 0 2 cm l3WI
PANNA COTTA
37 g water
56 g milk In a saucepan , bring the milk to a simmer with the cream and vanilla
29 g cream bean and add the gelatin mixture. Strain the liquid through a fine-mesh
1/2 vanilla bean sieve.
82 g cream !cold] Wh isk the cold cream together with the sugar. yogurt. lime Juice and
56 g sugar yogurt powder and add to the warm creamy m il k.
28 g yogurt
15 g lime juice
11 g yogurt powder IYopols - Sosa]
208 g heavy or whipping cream. whipped Finally. fold the whipped cream carefully into the m ixture with a spatula.
Use a piping bag to pipe the panna cotta into the !egg-shaped) s1l1cone
EXTRA mold and place a frozen mango coulis sphere hal fway in the mold.
fine-mesh sieve Finish filling the mold with the panna cotta. Freeze. Remove the frozen
silicone egg-shaped mold panna cotta from the motd and pour the orange glaze over the top.
piping bag Place 1t frozen on a plate and allow to defrost.
DULCEY MOUSSE
12 g cold water
60 g cream Heat the cream with the milk at low speed in the Thermom1x to 84 °C
60g milk [183 °Fl. Add the egg yolk and brown sugar to the mixture [creme
24 g egg yolk angta1sel. Dissolve the bloomed gelatin in the warm creme ang laise
12 g brown sugar and add the chocolate. Blend thoroughly with a hand blender. Allow the
mixture to cool to 35 °C 195 °Fl. then mix in the whipped cream.
94 g Dulcey blond chocolate [Valrhona] Use a p1p1ng bag to pipe the Dulcey mousse into the !egg-shaped)
180 g heavy or whipping cream. whipped silicone mold and place a frozen mango coulis sphere hal fway in the
mousse. Finish filling the motd with the Dulcey mousse and freeze.
EXTRA Remove the Oulcey mousse from the mold and pour the golden glaze
Thermomix over the frozen mousse. Place 1t on a plate and allow to defrost
hand blender
silicone egg-shaped mold
49
ORANGE AND GO LD GLAZE
20 g cold water
30 g sugar In a pan. whisk the s ugar. fru it purees, lemon juice, glucose and neutral
50 g glucose mirror glaze and bring to a simmer. In a separate pan, com bine the Agar
500 g neutral mirror glaze with the cold water, bring to a simmer, a nd add this to the fru it mixture
75 g passion fruit puree Add the gelatin and mix until welt dissolved .
50 g mango puree
50 g orange puree
juice of 1 lemon
55 g water
3g Agar powder !Texturasl
15 g mango vinegar Finally, add the vinegars and the food coloring and blend thoroughly
15 g lemon vinegar with a hand blender. Allow to rest overnight and apply at te mperature
2g orange food cotoring !water soluble) of 40 °C 1104 °Fl.
5g gold dust For the gold glaze , add 5 grams gold dust to the glaze and blend
thoroughly with the hand blender.
EXTRA
hand blender
MILK CHOCOLATE NEST

100 g milk chocolate Heat the choco late in a microwave oven to 45 °C 1113 °F).
EXTRA Fill a paper cone with the milk chocolate and pipe tong chocolate
paper cone strands[± 40cmI1 ft] on a frozen [-18 °C, 0 °F) ma rble slab. Scrape the
marble slab strands together with a palette knife and carefu lly wra p them around a
palette knife 6 cm-diameter [2-3/8 .. I steel cylinder to form a nest. Let the chocolate
metal cylinder. 0 6 cm 12-3/8"] set at room temperature.
I. MANGO COU LIS I 2. PAN NA COTTJ\ I 3. DUl.CEY MOUSSE

4. OHANG E AND GO LD GLA ZE I 5. MILK Cl IOCOLATE NEST
50
l CE CREAM SANDWllCIHI
NUMBER OF SERVINGS : 4
PUFF PASTRY
350 g flour Mix the flour with the salt, butter and vinegar in a stand mixer fitt ed with
15 g salt a dough hook and knead at low speed until a firm dough forms. Knead
150 g water the dough for another 10 minutes at med ium speed. Let the dough rest
112 g butter for 2-3 hours in the refrigerator. Roll the dough out to a thickness of
5g white vinegar 7mm11/4"] with a rolling pin, dusting the pin and the work surface with
flour for dusting flour as you do so.
385 g butter lat room temperature] Divide the butter into small pieces and distribute over half the dough.
powdered sugar Fold the dough in half so the butter is trapped between two layers of
dough. Roll out to a thickness of 7 mm 11/4.. I once more and allow
EXTRA to rest for an hour in the refrigerator. Repeat this last step two more
waffle 11on times. Then roll the dough out to a thickness of 3 mm (1 / 8"1 and cut into
2Silpal silicone mats rectangles measuring 5 x 12 cm (2" X 5"1 (2 per dessert!. Cook the puff
rolling pm pastry slices in a waffle iron for 2 minutes. Remove from the waffle iron
stand mixer with dough hook and coat the slices with powdered sugar. Bake the slices in between
2 Silpat baking mats in an oven at 200 °C 1392 ° FI for 6 minutes. Bake
for another 4 minutes without the Sil pat mats until golden brown . Let
the pastry cool before use.
FRANGIPANE
150 g butter Combine the butter with the sugar in a stand mixer fitted with a flat
150 g sugar beater until smooth.
150 g almond powder Add the almond powder and the custard powder and continue to mix.
15 g custard powder
75 g eggs Slowly add the egg and rum until you have a smooth m ixture
20 g rum
EXl RA Put in a piping bag and pipe a layer 1 cm 13/8" 1 thick into rectangular
stand mixer with flat beater silicone molds (2 x 12 cm I 3/4 .. x 5"1. Bake in an oven at 170 °C (329 °FI for
rectangular silicone mold 12 x12 cm. 3/f' x5-1 10 minutes. Freeze and remove the shape from the mold once everything
pipmg bag 1s frozen. Keep in the refrigerator before use.
53
STRACC !ATELLA ICE CREAM
518 g milk Jn a pan, heat the milk with the cream, vanilla bean. sugar and glucose
175g cream powder.
1 vanilla bean
140g sugar
35 g glucose powder
30 g egg yolk Whisk in the powdered milk, cream powder and egg yolk, stirring well
20 g powdered milk Pour the warm milk mixture through a fine- mesh sieve over the egg
20 g cream poVlder yolk mixture and mix thoroughly. Heat the creamy mass over tow heat
to 84 °C I 183 °FI. stirring continuously with a spatula. Chill the mixture
to 4 °C [39 °FJ and churn in the ice cream maker.
50 g dark chocolate. in fine pieces While pouring out the ice cream. sprinkle in the pieces of dark chocolate.
making sure the pieces are evenly distributed in the ice cream.
EXTRA Use a piping bag to pipe the ice cream into rectangular silicone shapes
fine-mesh sieve measuring 3 lwl x 12 Ill x 2 lhl cm 11-1/4- x 5" x 3/4-) and put in the
ice cream maker freezer. Put the ice cream rectangle upright on a slice of frangipane and
rectangular silicone shapes measuring 3[w) x 12 Ill x 2[h) cm press the puff pastry rectangles onto the front and back. forming an ice
[1 -IW x5· x3/4"1 cream sa ndwich.
piping bag
VANlLLA-MASCARPONE
CHANTILLY CREAM
200 g cream Whisk att the ing redients in a stand mixer fitted with a whisk together to
1 vanilla bean for m a firm Chantilly cream . Put t he cream in a piping bag and keep in
60 g mascarpone the refrigerator before use.
60 g condensed milk
EXTRA
stand mixer V1ith whisk
piping bag
CARAMEL EXOTIQUE
360 g sugar
In a heavy-bottomed pan. melt the sugar over low heat and cook until a
golden-brown caramel forms.
180 g coconut milk
Meanwhile. heat the coconut milk and t he purees and pour them over
180 g passion fruit puree the caramel.
180 g guava puree
180 g Oulcey blond chocolate [Valrhona)

Allow the mixture to cool to 75 °C 1167 °FI. then add t he chocolate. Stir
until smooth with a spatula .
150 g butter
Let it cool further to 37 °C 199 °Fl and fold in the butter with a spatula
EXTRA Store t he caramel at room temperature before use.
heavy-bottomed pan
54
LEf\ 10 1 CONFIT
lemons Peel the lemons with a peeler Scrape out the white par t of the rind with
a kn ife and then slice the rind into thin strips.
2g salt 13xl Bring 100 g water with 2 g salt to a boil and briefly blanch the rinds in
rno g water (3 xl the salted water. Rinse the rinds in ice water. Repeat this process twice
to remove the bitterness from the rinds.
1u1ce of Zlemons Bring the lemon Juice together with the sugar and water to a simmer
40 g sugar and add the lemon rinds. Let the rinds crystallize slowly over low hea t
50 g water until they become translucent. Remove the rinds from the heat and
store them in the syru p in the refrigerator.
EXlRA
pan
ice water
CHOCOLATE COOKIES 0
100 g cocoa paste In a saucepan, combine all the ingredients and bring to a simmer.
550 g water Pour the hot mixture into a bowl. cove r with plastic wrap, and let rt
150 g sugar cool completely. Once 1t has cooled, blend in the Thermomix at high
150 g glucose powder speed and at 50 °C [122 °FJ until completely smooth. Let the dough rest
10 g Gellan gelling agent !Texlurasl overnight 1n the refrigerator. Using a palette knife. spread the smooth
10 g Agar powder !Texturasl batter out in a thin layer out on a Silpat mat covered with a template
0.5 g Xantana xanthan gum (Sosa] with thin circles (two different sizesl.
gold dust Bake in the oven at 150 °C 1302 °F] for about 1t. minutes. Allow to cool
and remove from the Silpat mat. Coat one of the circles with gold dust
EXTRA using a brush. Store the cookies in an airtight container.
Thermomix
palette knife
circle templates (2 different sizes)
Silpal silicone baking mat
brush
MAR INATED APRICOTS

500 g water Then also add the apricots. Infuse the mixture. covered. at 90°C1194 °Fl
until the apricots have softened. Remove the cheesecloth with the herbs
75 g time juice and spices from the pan and let the apricots coot in the remaining liquid
75 g sushi vinegar Keep in the refrigerator before use.
75 g dessert wine
250 g sugar
2pcs lemongrass
'h vanilla bean
1 cinnamon slick
1 bag Earl G1ey lea
20 g flesh mint
500 g fresh apricots !sliced]
EXTRA
cheesecloth
orange chocolate cutls
edible orangeviolet
55
I. PUFP Pi\STKY I '.l FR1\N(iJ PANE I 3 STHACCIATE.1.LA ICE CHF.t\l\'I
-I . VAN ILLA-MASCAHPONE Cl IANTll. LY CHEAM I 5. CA HAl\.I EL EXO'l'IQUE
6. LEMON CON FIT I 7. CIJ OCOLATE C'OOK IF.S I 8. MAHINATF.D APHICOTS
C IHOCOlAll lE l!IHI UM BS
STEP BY STEP
Put th e plastic str c ,0

Pipe chocolate dots Smear them out a cylinder and leave 10
onto a plastic strip. with your finge r. set until fir m
--.
Remove the plastic. e
Sll RAWBlERRY RllBBON
STRAWBERRY MOUSSE
12 g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
60 g cold water
15 g strawberry paste [Sosa} Whisk the strawberry paste together with the strawberry puree.
320 g strawberry puree mascarpone, powdered sugar. lime juice. yogurt powder and strawberry
240 g mascarpone powder. mixing well.
95 g powdered sugar
30 g lime juice
15 g yogurt powder [Yopols - Sosa}
8g strawberry powder [Sosa!
130 g strawberry puree Heat the remaining strawberry puree in a pan and dissolve the
bloomed gelatin in the liquid. Fold the warm puree into the strawberry-
mascarpone mixture and whisk together to for m a smooth whole.
280 g heavy or whipping cream. whipped Carefully fold the whipped cream into the m ixture with a spatula. Using
a p1p1ng bag, pipe the mousse into 3-cm and 1-cm (1- 1/8" and 3/8"1
EXTRA sphere molds and chill until frozen . Unmold once the spheres are
Thermomix completely frozen through . Using a spray gun, coat the 3 cm-diameter
piping bag spheres with the red glaze. The smaller sphere only needs to be
silicone sphere mold. 0 3 cm [1-118"1 removed from the mold. Let both spheres defrost in the refrigerator.
silicone sphere mold. 0 1 cm (3/8"}
spray gun
RED GLAZE c
40 g cold water
55 g water In a pan. bring the glucose with the Agar to a simmer. Dissolve the
50 g glucose bloomed gelatin in the liquid
3g Agar powder ITexturasl
500 g neutral muror glaze Combine this t.ogether with the neutral mirror glaze. raspberry puree.
175 g raspberry puree Cabernet Sauv1gnon vinegar and lemon j uice with a hand blender.
25 g Cabernet Sauvignon vinegar [forum!
10 g lemon 1u1ce
1g red load coloring (water soluble] Add the red food colonng and blend everything well with the hand
blender. Let the mixture cool. Reheat to 45 °C (113 °FJ before use
EXIRA
hand blender
RASPBERRY COULIS
2S ~ W~I lf!l.6111 jiF1 Wa'~ l ~ i~~ _. __., ~ ~ .a.yn:;> • t~ ras~~!T) pu~ at hrgh
100 a ·•~pttrry ,...~ ~ tn ·i-~ ltiiem • - , /.tJ l~ J.an:.in.a bot t y ti ~ to the m•iture /\11~
0)] g l:JniJh~ Uti'bl~ UU" ~1 • ~ t:i m.a.•e wit C'_. '°J.~f.J""' is fh\'lNU(l~ly 1nc\ll"POr.at~d Let
J ~ tJO-AtfUi~ ""''her '' 1a··~
llTRA
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fl!k' mt$ti ~
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h?
RED SUGAR SPHERE
l~O g isomalt Place a wire rack on top of a stainless-steel drip pan. place the silicone
baking mat on to p and place the 3-cm 11 - 1/8''1 si l icone sphere mold on
top of the mat. Melt the isomalt in a pan with stra ight sides.
1g red food colo11ng !powdered. water soluble! Add the food coloring once the 1somalt has fully melted and stir with a
wooden spatula until the food coloring is completely dissolved.
EXTRA Heat the 1somalt to 170 °C 1338 °F) and fill the silicone sphere molds
wire rack with the heated mixture. Fill all the molds with the 1somalt and then
stainless steel d11p pan with silicone mat 1mmed1ately tu rn the molds upside down. allowing the 1somalt to drip
e
silicone sphere mold. 3cm11 -1/B"l back out. A thin layer of 1somalt remains in the sphere mold. Remove
wooden spatula the spheres from the silicone molds once the 1somalt has completely
a1rt1ght container hardened . Store in an a1 rt1ght contai ner.
RASPBERRY ESPUMA
15 g cold water
90 g sugar Bring the sugar and water to a boil in a pan.

90 g water
35 g elderflower syrup Add the gelatin mixture, followed by the elderflower syr up, remaining
75 g water water and raspberry puree.
300 g raspberry puree
EXTRA Blend everything thoroughly with a hand blender and pour the mixture
hand blender into the whipping siphon Charge the whipping siphon with 3 cha rgers
whipping siphon with 3 chargers and shake vigorously Leave for at least 1 hour 1n the refrigerator. Foam
the espuma into the sugar sphere i ust before serving.
STRAWBERRY CRUNCH
VANILLA lCE CREAM
518 9 milk In a pan. heat the milk with the cream. vanilla bean. sugar and glucose
175 g cream powder
1 vanilla bean
140 g sugar
35 g glucose powder
30g egg yolk Whisk 1n the powdered m_1lk, cream powde r and egg yol k, stirri ng well.
20 g powdered milk Pour the warm creamy milk through a fine-mesh sieve over the egg yolk
20 g cream powder mixture and mix welt. Heat the mixture over tow heat to 84 °C 1183 oFl
stirring constantly with a spatula. Chill to 4 °C 139 ° Fl and churn in th~
ice cream maker.
40 g freeze-dried strawberry crunch !Sosa) Spoon the freeze-dried strawberries into the ice cream while it 1s stilt
soft. Use a p1p1ng bag to pipe the ice cream into the silicone mold Chill
EXTR A in the freezer Unmold and place 1t on the plate last.
fine-mesh sieve
ice cream maker
silicone mold !small cylinder shape with a hole in the center)
GAR tllS HI Chocolate deco1ation I Pineapplestrawberry. raspberry strawberry and banana strawberry I Strawberry crunch [SosaI/ Hot lips sage Ired fl lI
Basil cress I Elderflower ower
63
··•r- 8 '
I STRAWl3EHHY ~ I OUSSE I 2. HED Gl.AZE I 3. H/\ SPBEl\RY C<)Ll l.IS

·I W ll lT E CllOC OL.AT E BAVA HOIS I 5. W ll lTE CHOCOLl\TE SI%\\'
6 YOGLI HT M UUSS I~ I 7 HED SUUA H SPI IEHE I 8. HASPBEii HY FS P l ' ~I. \
9. STH A\i\I HEHHY CHU NC I I Vi\N l l. 1.J\ ICE CHEM.I
64
PINK CIHIOCOlAlrE CUR L
STEP BY STEP
Pour the chocola te onto

a cold ma rble work surface . Spread the chocolate out over the surface
Slice the chocolate.

You now have a
strawberry ribbon
Wrap the ribbon around

metal cylinders.
Rernove th
lhe rna ~l chocolate from
r e work surface
.,
'
67
.. .
C IHIOCOLAllE ARll
NUMBER OF SERVINGS ~
COFFEE SAUCE
150 g espresso In a pan, heat !but do not boil] the espresso together with the orange
rind of 1orange rind and infuse for 30 minutes.
450 g condensed milk Strain the espresso and add the condensed milk, Frangel1co. ground
10 g Frangelico !coffee liqueur) coffee and fleur de set. Whisk welt and allow to coot
3g ground coffee
1g fleur de sel
ORl ZABA CREMEUX

39 gelatin powder Mix the gelatin powder with the cold water and bloom for 20 mi nutes.
15 g cold water
250 9 cream Heat the cream with the milk, egg yolk and sugar 1n the Thermom1x to
125 g milk 84 °C (183 °F] at tow speed
50 g egg yolk
25 g suga1
500 g Orizaba milk chocolate [Valrhonal Dissolve the bloomed ge latin in the liq uid and pou r 1t on top of the
500 9 mascarpone chocolate. Blend thoroughly with a hand blender to a smooth emulsion
and allow to cool to 37 °C [99 °FI. Fold the mixture into the mascarpone
EXTRA and use a piping bag to pipe this into the 2-cm and 4-cm [3/4" and
The1mom1x 1-1/2"1 silicone sphere melds. Chill in the freezer Unmold the spheres
hand blender and defrost in the refrigerator
silicone sphere molds. e2 cm and 4 cm 1314" and 1-1/2"1
piping bag
EGG WH lTE AND

CHOCOLATE MOUSSE
360 g egg whites lpasteu1izedl Beat the egg whites and the sugar until firm 1n a stand mixer and
100 g suga1 carefully fold the melted chocolate into the m ixture
300 g Caraibe dark chocolate [Vallhonal. melted
EXTRA Using a piping bag, pipe the mousse into the 2-cm and 4-cm 13/~
stand mixer and 1-1/2"1 silicone quenelle motds (2 different sizes! and 2-cm (3/4 I
silicone sphere melds. Freeze . unmold, and then. using a spray gun,
silicone quenelle molds. 0 2 cm and 4 cm 1314" and 1-1/2"1
coat them with dark chocolate spray. Defrost in the refrigerator.
silicone sphere mold. 0 2cm [3/4"1
spray gun
DARK CHOCOLATE SPRAY

M tt all the ingredients in a microwave oven and blend thoroughly with
l00 g dark chocolate a ~and blender. Spray the mixture at 45 °C (113 °FI.
33 g cocoa butter
66 g sunflower oil
EXlRA
hand blender
71
CHOCOLATE
SPONGE CAKE
190 g egg white Blend all the ingredients in the Thermom1x until completely smooth
120 g almond powder Strain the mixture th rough a fine-mesh sieve and allow to rest overnight
120 g egg yolk in the refrigera tor. Pour the mixture into a whipping siphon and charge
120 g sugar the siphon with 4 cha rgers. Foa m the sponge cake into polystyrene
30 g flour foam cups, filling them 2/3 of the way. Cook the cake. 4 cups at a
1Bg cocoa powder time, for 1 minute and 45 seco nds in the microwave oven at full power
1900 watts!. Turn the cups upside-down and allow to cool. Remove the
EXTRA sponge cake from the cups with a fork.
Thermomix
whipping siphon with ' chargers
fine-mesh sieve
polystyrene foam cups
CHOCOLATE SABLE RING

165 g butter Combine the butter with the salt and sugar in a stand mixe r fitted with
2g salt a doug h hook.
125 g sugar
75 g egg yolk Add the egg yolk and mix thoroughly.
180 g flour Combine the flour wi th the cocoa powder and baking powder and add
15 g cocoa powder this to the butter mixture. Briefly mix to form a firm dough.
5g baking powder
45 g dark chocolate Finally. add the melted dark chocolate and briefly mix this in with the
dough hook. Let the dough rest overnight in the refrigerator.
EXTRA Roll the dough out to a thickness of 2 mm 11/8"1 with a rolling pin. Cut
stand mixer with dough hook out circles with an 18-cm IT I round pastry cutter. Cut out a hole in this
rolling pin ci rcle with a 15-cm 16"1 round pastry cutter. Bake the dough in between
round pastry cutter. 0 18 cm IT! 2 perforated baking mats in an oven at 165 °C 1329 °Fl for 10 minutes.
round pastry cutter. 0 15 cm 16"1 Let the sa ble cool before use.
2 perforated baking mats
DELVAUX MOUSSE c
150 g cream In a pan, heat the milk with the va nilla bean and tonka bean. Infuse for
1 vanilla bean 30 minutes and drain the liquid through a sieve.
1 tonka bean
233 g Jiva1a milk chocolate IValrhonal Reheat the infused milk in the pan. then pour the liquid on top of the
100 g Bahibe milk chocolate IValrhonal three chocola tes and the Mycryo. Blend with a hand blender to form a
60 g Guanaja dark chocolate IValrhonal smooth em ulsion.
27 g Mycryo powdered cocoa butter ICallebautl
1
26 g egg yolk Beat the egg yolk until light and frothy in a stand mixer fitted with the
whisk.
70 g water Heat the water together with the sugar to 121 °C 1250 ° FI. Slowly add the
96 g sugar hot suga r mixture to the egg yolks and slowly beat them together in the
a a
stand mixer lpate bombel. Fold the lukewa rm pate bombe into the
warm chocolate mixture .
506 g heavy or whipping cream. whipped Once the mixture reaches a temperature of 45 °C 1113 °FI. fold in the
whipped cream.
EXTR A
hand blender Usi ng a piping bag, pipe the mousse into a 4 cm-diameter 11 -1/2'1
stand mixer with whisk sil icone sphere mold and chill in the freezer. Unmold the sphere and
thermometer pour the chocolate gelee over the top. Leave in the refrigerator to
silicone sphere mold. 04cm11 -1/2"1 defrost.
fine-mesh sieve
piping bag
72
CHOCOLATEGEL~ESAUCE
47 g water
Mix t he gelatin powde r wi th the cold water and bloom for 20 minutes.
18 g gelatrn powder
90 g water In a pan. heat the water with the sugar. glucose and cream and dissolve
9l g sugar the bloomed gelatin in the l1qu1d. Whisk thoroughly.
92 g glucose
62 g cream
125 g cocoa powder Add the cocoa powder, dark chocolate, charcoal powder and mango
92 5g dark chocolate ICallebaut 81 1) vinegar to the warm m ixture and blend thoroughly with a hand blender.
4g charcoal powder [black food colormgl Strain the mixture through a fine-mesh sieve and apply at 40° C [113 ° FL
8g mango vinegar
EXTRA
hand blender
fine-mesh sieve
COCOA CRUNCH
300 g butter Combine all the ingredients in a stand m ixer fitted with a dough hook to
300 g almond powder form a fine crumble .
300 g dark brown sugar
275 g flou1
45 g cocoa powder
3g salt
EXTRA Spread the crumble out over a baking sheet lined with parchment paper
stand mixer withdough hook and bake in an oven at 170 °C 1338 °Fl for 15 mi nutes. Toss the crumble
baking sheet with baking parchment frequently with a spatula while baking. Let the mixture cool.
CHOCOLATE CRISP
100 g cocoa paste In a saucepan. bring all the ingredients to a simmer. Pour the hot m ixture
550 g water into a bowl, cove r wit h plastic wrap. and allow to cool completely. Blend
150 g sugar the mixture in the Thermom1x at high speed and set on 50 °C I 122 °Fl
150 g glucose powder until completely smooth . Allow to rest overn ight in the refrigerator.
10 g Gellan gelling agent llexturasl Using a palette knife. spread the smooth batter in a thin layer over a
10 g Aga1 powde1 1Textu1asl S1lpat silicone mat with a square template mea suring 5 x 5 cm. Bake
0.5 g Xanlana xanthan gum [Sosal in the oven at 150 °C 1302 ° Fl for about 14 minutes. Lightly crease the
crisp w hen 11 has just come out of the oven and is still malleable. Let
EXTR A coo l. Store the crisp 1n an airtight container.
The1momix
palette knife
squa1e template measuring 5x 5 cm [2" x n
Silpal baking mat
GARNIS H I Oa1k chocolate sp11g I Milk chocolate cu1l

1. COFFEE SAUCE I 2. OHIZA BA CRl;_ MEUX I 3. EGG WH ITE AND Cl IO COl.ATE i\ IO LISSI-.
4. DARK Cl IOCO LATE SP HAY I 5. CHOCOLATE SPONGE CAKE
6. Cll OCOLATE SA BLI:: HING I 7. DELVAUX MOUSSE I 8. C l IOCOLl\TE c;F.l.l~ F. S.\llCF
9. COCOA C HUNC I I I 10. Cl IO COLATE C HISP
74
RED fF RU 1111 fF LOW lE R
CHERRY PRESERVES
- INTERIOR
6g gelatin powder Mix the gelatin powder with the cold wa ter and bloom for 20 minutes .
30 g cold water
250 g cherry puree In a pan. bring the cherry puree together with the finely chopped
250 g fresh cherries !pitted and finely chopped) cherries and suga r to a simmer.
80 g sugar
10 g cherry liqueur Add the bloomed gelatin together with the cherry liqueur. Cover and let
cool com pletely.
EXTRA Fill a pip ing bag with the preserves, pipe into the 1-cm 13/8"] sphere
piping bag molds and chill in the freezer. Remove the molds and keep in the
silicone sphere molds. 0 1 cm 13/B"l freezer before use.
BLACKCURRANT MOUSSE
30 g cold water
182 g blackcurrant puree In a pan, heat the blackcurrant puree with the cream, bl ueberry juice.
55 g cream violet sugar, Cabernet Sauvignon vinegar and red wine vinegar powder
55 g blueberry juice [do not let it boil]. Add and dissolve the bloomed gelatin in the mixture.
62 g violet sugar !Sosa!
30 g Cabernet Sauv1gnon vinegar !Forum!
10 g red wine vinegar powder
370 g Jivara milk chocolate IValrhonal Pour the still warm mixture over both choco lates and blend thoroughly
47 g Guanaja dark chocolate IValrhonal with a hand blender.
427 g heavy or whipping cream. whipped Once the mixtu re reaches a temperature of 45 °C 1113 °F]. carefully
fold in the whipped cream. Usi ng a piping bag, pipe the mousse into
EXTRA the 4-cm I 1-1 /2"1 silicone sphere mold and place a frozen sphere of
hand blender cherry preserves in the center of the mold. Finish filling the mold with
silicone sphere mold. 0 4 cm 11 -1/tl the blackcurrant mousse and freeze . Unmold and, using a spray gun,
spray gun coat the frozen sphere with purple chocolate spray. Place on a plate and
piping bag allow to defrost.
PURPLE CHOCOLATE
SPRAY
Melt all the ingredients in a microwave oven and blend thoroughly with
100 g white chocolate a hand blender. Spray the mixture at 45 °C 1113 °F].
33 g cocoa butter
66 g sunflower oil
5g purple food coloring [fat soluble]
EXTRA
hand blender
77
CHOCOLATE CRISP
100 g wcoa paste In a pan combine all the ingredients and bring to a boil. Pour the
550 g water cooked ~ixture 1nto a bowl. cover with piastre wrap. and allow to cool
150 g sugar
150 g glucose powder completely.
10 g Gellangelling agent !Texturasl
10 g Agar powder !Texturasl
0.5 g Xantana xanthan gum !Sosa!
Blend the mixture in the Thermomix at high speed and 50 °C I122 °FJ
EXTRA until smooth. Allow the mixture to rest overnight in the refrigerator
Thermomix Use a palette knife to spread the smooth batter in a thin layer over a
palette knife silicone mat covered with a teard rop-shaped template. Bake in the
teardrop-shaped template
oven at 150 °C 1302 °FJ for about 14 m inutes . Press the cookies into a
baking sheet with silicone baking mat
hollow cylinder when they have ju st come out of the oven and are st ill
malleable. Let cool. Sto re the cookies in an airtight conta iner.
CHOCO LATE SABLE

165 g butter Combine the butter with the salt and sugar in a stand mixer fitted with
Zg salt a dough hook.
I 25 g sugar
75 g egg yolk Add the egg yolk and mix in thoroughly.
180 g flour Combine the flour with the cocoa powder and baking powder and add
15 g cocoa powder this to the butter mixture. Briefly mix to form a nice, firm dough.
5g baking powder
'5 g dark chocolate Finally. add the melted dark chocolate and briefly mix this in with the
dough hook. Let the dough rest overnight in the refrigerator.
EXIRA Use a rolling pin to roll the dough out to a th ickness of 2 mm 11/8.l Cut
stand mixer with dough hook out circles with a 3-cm 11-1/8.. I round pastry cutter. Bake the dough 1n
rolling pin between 2 perforated baking mats in an oven at 165 °C 1329 °FI for 10
round pastry cutter. 03cm11-1/8"1 minutes. Let the pastry cool before use.
perforated baking mats
CHERRY BEERJ US
3g gelatin powder Mrx the gelatin powder with the cold water and bloom for 20 minutes
15 g cold ¥1ater
320 g water In a pan. bring the water and the sugar to a simmer.
320 g sugar
6 5g hibiscus tea Add the hibiscus tea and the cardamom pods and infuse for 20 m inutes.
Z-1/Z cardamom pods Dissolve the bloomed gelatin in the still warm mixture. Strain the
mixture through a fine-mesh sieve.
80 g raspberry puree Add th~ raspberry puree. elderflower syrup. lemon 1u1ce and cherry
30 g elderflower syrup beer, mixing well. Let the mixture cool.
zoo g lemon juice
135 g cherry beer
14 g Xantana xanthan gum !Sosa] Add the Xantana bit by bit to the mixture with a hand blender Keep in
the refrigerator before use.
EXTRA
fme-mesh sieve
hand blender
RASPBERRY COU LIS
75 g suga1 syrnp 11 pa1t wate1. 1 pail suga1 J Mix the sugar syrup with the raspberry puree at high speed rn the
100 g 1aspbe11y pu1ee Thermom1x. Add the Xantana bit by bit to the mixture Mix welt to make
32 g Xantana xanthan gum !Sosa) sure the Xantana 1s thoroughly incorporated. Allow to rest overnight in
the refrigerator.
EXlRA
lhe1mom1x
MILK CHOCOLATE
GARN ISH
300 g milk chocolate Melt the chocolate in a microwave oven to 45 °C 1113 °FI. Pour 80% of
the chocolate out onto a marble work su rface and bring the temperature
[XJRA of the remaining chocolate back to 28 °C 182 °FI. stirring constantly.
the1momete1 Combine the cooled chocolate with the still warm chocolate until you
plastic wrap reach a temperature of 30 °C or 31 °C !approx 87 °F) Spread the
palette knife chocolate out over a teardrop-shaped template on plastic wrap with a
tea1d1op-shaped template palette knrfe. Carefully remove the template white the chocolate 1s stilt
soft. Let the chocolate coot and harden com pletely on the plast ic wrap.
DARK CHOCOLATE
GARN ISH
300 g dark chocolate Melt the chocolate in a microwave oven to 45 °C 1113 °FI. Pour 80% of
the chocolate out onto a marble work surface and bring the temperature
EXTRA of the remaining chocolate back to 29 °C (84 °FI. stirring constantly.
the1momete1 Combine the cooled chocolate with the still warm chocolate until you
plastic w1ap reach a temperature of 31 °C or 32 °C (approx 89 °F). Spread the
palette knife chocolate out over a tea rdrop-shaped template on plastic wrap wrth a
teard1op-shaped template palette knife. Carefully remove the template while the chocolate 1s still
soft. Let the chocolate cool and harden completely on the plastic wrap.
GARN ISH I f1esh che11y
79
I Cl IEHIW PRESEHVES 11 TERIOR I 2. BLACKCUHHt\NT MOUSSE
3. PUHPLE Cl IOCOLATE SPHAY I ..J. Cl IO COLATE CHI SP I 5. Cl IOCOl.ATF SA l ll.I~
6. CH EH HY BEERJUS I 7 f{ASPBEHHY COULIS
8. MILK Cl IOCOl.1\TE GAHN ISI I I 9. DAHK Cl IOCOl.i\TE CJ\ l\ NlSI I
80
IKRUPUIK
CHOCOLATE CRACKERS
ZOO g tapioca flour Com bine all the ingredients in the Thermomix at high speed and blend
20 g cocoa powder into a smooth paste.
30 g sugar
160 g water
5g baking powder
EXTRA Using a rolling pin, roll the mixtu re out between 2 plastic sheet s to a
plastic sheets thickness of about 3 mm (1/8"). Stea m the dough on a silicone mat in
rolling pin the oven for 8 mi nutes at 100 °C (212 °F). Remove the plastic and let the
silicone mat dough dry in the oven at 80 °C (176 °F) for 2 hours.
deep fryer with oil
Break int o pieces and deep fry in oil at 180 °C [356 °F).
ORJ ZABA CREMEUX

3g gelatin powder Mix the gelatin powder with the cold water and bloo m for 20 minutes.
15 g cold water
250 g cream Heat the cream with the milk. egg yolk and sugar in the Thermom ix to
125 g milk 84 °C [183 °FI at low speed .
50 g egg yolk
25 g sugar
500 g Orizaba milk chocolate IValrhonal Dissolve the bloomed gelatin in the liq uid and pour it on top of the
500 g mascarpone chocolate .
EXTRA Blend to a smooth emulsion with a hand blender and allow to cool to
Thermomix 37 °C [99 °F). Fold the mixture into the mascarpone and put it in a piping
hand blender bag. Keep the piping bag with the cremeux in the refrigerator. Pipe dots
piping bag of cremeux ont o the dessert.
ALMOND CRUNCH
300 g butter Mix all the ingredients in a stand mixer fit ted with a flat beater to form
300 g almond powder a fine crumble.
300 g brown sugar
3g salt
270 g flour
45 g cocoa powder
EX!RA Spread the cr umble over a baking sheet lined with a Si lpat silicone
Silpat baking mat mat and bake in an oven at 150 °C [302 °F) for 20 minutes un til a
stand mixerwith flat beater golden- brown crumble forms. Use a palette knife to turn the cru mble
palette knife occasiona lly during baking so the crumble bakes evenly.
101
CHOCOLATE
SPONGE CAKE Blend all the ingredients 1n the Thermom1x at speed setting JO until
completely smooth. Strain the mixture through a fine- mesh sieve and
190 g egg whites
refrigerate overnight.
120 g almond powder
120 g egg yolk Pour the mixture into a whipping siphon and charge the siphon with
120 g sugar 4 chargers. Foam the sponge cake into polystyrene foam cups. filling
30 g flour them 2/3 of the way. Cook the cake. 4 cups at a time. for 1 minute and
1Bg cocoa powder 45 seconds in a microwave oven at full power [900 wattsl. Turn the cups
upside down, set aside and allow to cool. Remove the sponge cake from
EXTRA
the cups with a fork.
Thermom1x
whipping siphon with Achargers
TONKA CARAMEL CREAM

In a pan, heat the cream with the milk. vanilla bean and tonka bean and
160 g cream
infuse for 30 minutes. Strain the liquid through a fine-mesh sieve
160 g milk
1 vanilla bean
1 tonka bean
70 g egg yolks Combine the egg yolks with the salt and sugar. Pour 1/3 of the infused
20 g sugar milk onto the egg yolks and whisk thoroughly. Pour the milk back into
1g salt the pan and reheat the mixture over low heat to 84°C [183 ° FI. stirring
constantly with a spatula lcreme anglaisel.
370 g Oulcey blond chocolate [Valrhonal Pour the warm creme angla1se over both chocolates and blend with a
50 g dark chocolate hand blender to form a smooth emulsion. Put in a p1p1ng bag and keep
in the refrigerator before using it to pipe dots onto the dessert.
EXTRA
fme·mesh sieve
hand blender
p1p1ng bag
GARNISH I Oark chocolate sprig I Purple violet [petals!/ lemon cress I Powdered sugar
A SSEMBlY
STEP BY STEP
•
1. KRUPUK I 2. ORIZABA CRt:.MEUX I
'1. CHOCOLATE SPONGE CAKE I 5 TONK3A.ACLMOND CHU NC I I
· i\HAMF.L rn EAM
10'2
DUllCIHI APPLE PllE
NUMBER OF SERVINGS : ~
YOGURT MOUSSE
Mix the gelatin powder with the cold water and bloom for 20 minutes.
9g gelatin powder
45 g water
Wh isk the Greek yoghurt together with the mascarpone, powdered
250 g Greek yogurt
165 g mascarpone sugar, yogurt powder and the Lime juice, mixing well.
17 g yogurt powder !Yopols - Sosal
juice of 1-1/2 limes
35 g rhubarb Juice Heat the rhubarb juice and dissolve the bloomed gelatin in the Liquid
Add the gelatin Liquid to the yogurt mixture and mix well.
250 g heavy or whipping cream. whipped Fold the whipped cream into the mixture with a spatula, creating a
creamy mousse.
EXTRA Using a piping bag, pipe the mousse into the 3-cm 11-1/8-l silicone
spray gun sphere mold and chill in the freezer. Unmold and use a spray gun to coa t
silicone sphere mold. 0 3 cm 11 -1/B"l the frozen sphere with white chocolate sp ray. Defrost in the refrigerator
piping bag before use.
WH fT E CHOCOLATE SPRAY
100 g white chocolate Melt all the ingredients in a microwave oven and blend thoroughly with
33 g cocoa butter a hand blender. Spray the mixture at 45 °C [113 °Fl.
66 g sunflower oil
2g titanium dioxide
EXTRA
hand blender
APPLE ROLLS
2green apples !Granny Smith) SL.i ce the .apple into wafer-th in slices with a mandoline. Roll the apple
sl~ce up tightly and slice into two. Use immediately [otherwise the apple
[XTRA will turn brownl.
Japanese mandoline
104
WHITE CHOCOLATE
CRUNCH
te and whisk 1n the Trisol. Pour onto a S1lpat mat and
175 g lvoire white chocolate IValrhonal Melt the chocola t 0
bake in the oven for 12 minutes a 16
oc
[320 °FI. stirring regularly Let
35 g Trisol soluble liber !Tex1urasl
the chocolate cool to a crisp.
nlRA
Silpat silicone baking mat
DULCEY CHOCOLATE
CRUNCH
175 g Oulcey blond chocolate (Valrhonal Melt the chocolate and whisk 1n the Trisol. Po ur onto a Si lpat mat and
0
35 g Tnsol soluble fiber ITexturasl ba ke in the oven for 12 minutes at 160 °C, 1320 FI. stirring regularly. Let
the chocolate cool to a crisp.
EXT RA
YUZU ESPUMA
Sg cold water
A5 g water In a pan. heat the water with the sugar and dissolve the bloomed gelatin
22 g sugar in the liquid.
17 g yuzu juice In another pan . heat the yuzu juice with the water and add the sugar
25 g sugar water. Pour the 11qu1d into a whipping siphon and cha rge the sipho n w ith
15 g water 3 chargers. Keep in the refrigerator before use.
EXTRA
whipping siphon with 3chargers
APPLE COMPOTE c
75 g sugar In a saucepan. cook the sugar, water and glucose to a golden-brown
25 g water caramel.
20 g glucose
37 5g warm water Oeglaze the caramel with the warm water.
7.5 g orange JU ice In a pan, bring the orange Juice, lemon juice. sugar. cinnamon suga r
7.5 g lemon 1u1ce and vanilla vinegar to a simmer and then combine the l1qu1d with the
18g sugar caramel.
10 g cinnamon sugar
5g vanilla vinegar !Madagascar!
06 g Xantana xanthan gum !Sosa! Let the mixture cool and mix the Xantana into the cold m ixture.
180 g Jonagold apples Dice the two different apples into small 5-mm 11/4 .. I cubes. Mix 90 9
90 g Pink Lady apples
diced Jonagold apples and 90 g Pink Lady apples into the caramel syrup
25 g apncots
Finely dice the apricots into 5-mm [1/4 .. I cubes and mix them in with the
diced apple Bake the apple mixture in a roasting pan in the oven for
EXTRA
roasting pan about 20 minutes at 200 °C [392 °FI. Stir regularly to ensure that the
apples cook evenly After the apples are cooked, mix the remaining 90 g
cold diced IJonagoldl apples into the warm apple m ixture. Keep in the
refrigerator before use
106
ALMOND CRlSP
1000 g water Bring the water to a boil and pour 1t over the almond flakes Soak
200 g almond flakes overnight. Blend the mixture until smooth in the Thermom1x and strain
through a fine-mesh sieve
300 g almond powder Add the almond powder. powdered sugar, calcium. almond essence.
300 g powdered sugar salt and tap ioca flour and whisk the mixture until 1t has cooled Bring
1g calcium the paste to a boil over low heat and remove from heat Keep stirring
10 g almond essence !Sosa] until it starts to glisten Blend the paste in the Thermom1x at speed
5g salt setting 3 at 60°C I140 ° FJ for 3 minutes until completely smooth. Spread
ZAO g tapioca flour a thin layer of the mixture ou t over a S1lpat baking mat with a palette
knife and bake 1n the oven at 100 °C 1212 °F] for about 30 minutes. Store
EXTRA the cooled crisp 1n a1rt1ght containers.
Jhermom1x
fine-mesh sieve
Silpal silicone baking mat
palette knife
CREME PAT lSSIERE

WITH LEMON
225 g milk In a pan. heat the milk and lemon zest and infuse for 20 minutes
2g lemon zest Stram the milk and reheat Whisk the egg yolks together with the sugar
A5 g sugar and cream powder until smooth and add 1/3 of the warm milk to the
56 g egg yolks mixture. Combine well and pour everything back in the pan Heat the
22 g cream powder l1qu1d unt1 l 1t forms a creme pat1ss1ere. stirring constantly with a whisk
22 g butter !softened] Remove from heat and allow 1t to cool to 37 °C 199 ° FI. Add the softened
5g lemon concentrate butter and lemon concentrate Keep the creme pat1ss1ere 1n a piping
bag 1n the refrigerator
EXTRA
sieve
piping bag
GAR NI SH I Elderflower I Atsina cress I Mint
107
I 2. \\I I llTF. CHO CO LATE SPlt\Y I :~. \PP! FRO! IS
1.) OGUR l ~lOL'SSE
I 5. DULCEY Cl IO COL t\TF CIW:\Cll
..J. \V ll!T E CllOCOLATI:. CRUNC I l
6 YUZU ESPU~1A I 7. ,\PPLE CO~ IP OTr. I 8. ,\I ~100:1) CHISP
9. CHl:~l F. PAllSSltRE \V lT ll l.H!Of\:
108
This 1s the result
AlMOND CRISP
STEP BY STEP
Spread out the mixt ure on a S1lpat silicone baking mat. Spread relatively thinly.
Place the Silpat mat in an ove n for 30 minutes

at 100 °C (212 °Fl. 0% humidity and fan mark 2.
110
Keep the
'"esult n
a:i a rt1ght
1
container.
-'ak the cnsp

into pieces
'
-
111
Sll RAWBERRY RIHIUBA RB
NUMBER OF SER VINGS : 4
GENOA BREAD
1UO g marzipan In the Thermom ix at speed sett ing 4, beat the marzipan with the egg
100 g eggs until smooth.
45 g sugar Co m bine the marzipan mixtu re with the sugar and milk in a stand mixer
5g milk fitted with a flat beater.
30 g flour Mix the flour together with the baking powder and add this to th e
1g baking powder ma r zipan m ixture and blend at low speed .
30 g butter Melt the butter to a t emperature of 45 °C. Add the butter to the stand
m ixer m ixture. ensuring that the butter is welt- incorporated. Pour
EXTRA the batter into silicone shapes !circles measuring 9 cm [3-1/r J to a
Thermomix thickness of about 8 mm 13/8") and bake in the oven for 15 minutes at
silicone circles. 0 9 cm 180 °C 1356 °F). Unmold and allow to cool. (An alternative would be to
stand mixer with flat beater pour the batter into a deep baking tin to a depth of 8 mm (3/8-). Bake
and then cut out ci rcles with a 9-cm 13-1/2"'1 round pastry cutter.)
CHEESECAKE
Combine all the ingredients in a stand m ixer fitted with a flat beater:
175 g curd cheese !quark!
Pour the batter into silicone molds !ci rcles measuring 9 cm (3- 1/2)) to
175 g Philadelphia cream cheese
a thickness of about 5 mm 11/4"1 and bake in the oven for 30 minutes
105 g sugar
at 140 ° C 1284 °F). Turn off the oven and leave the molds in the ove n
lZ g flour
for 20 minutes to slowly cool down. Freeze and unmold. Place the
45 g cream
cheesecake slice on top of the Genoa bread.
95 g eggs
zest of 1 lemon
EXTRA
stand mixer with flat beater
silicone circles. 0 9cm 13-1/rl
STR.-\\\'B ERRY (~f Lf:E
i5r g ~traw~erri2s. cul in brunoise Divide the strawberry b~unoise over 4 silicone molds lcircles measuring
9 cm (3- 1/2""11
In a pan . heat the raspberry puree w ilh the sugar water and add the
~:3 g mptierry puree
d g sugar water 11 part water 1 part sugar! Getatina Vegetal to t he liquid Whisk well and bring the mixture to a
l5 g Gelatina Vegetal vegetarian gelatin !Sosa simmer Divide the liquid over the st rawberry brunoise in the silicone
molds Freeze and unrnold Put a slice on t op of the cheesecake
EXiRA forming a stack of Genoa bread, cheeseca ke and strawberry gelee '
silicone circles. e9 cm IJ.J/2'"1
RHUBARB CHIPS
ZCD g sugar In a pan, bring t he sugar and wa ter to a boil.
2CO g wate1
rhubarb Peel the rhu barb with a vegetable peeler. Then , using the same
vegetable peeler. slice the rhubarb into thin 10-cm Wl strips. Coat the
EXTRA strips with sugar water and let them dry overnight in the drying oven
pan [60 ° C I 140 °FI until crispy. Store in an airtight container.
drying oven
S\'\TEET ONION PICKLE

100 g orgamc vmegar In a pan, heat the vinegar together with the sugar and pour the heated
1an g sugar l1qu1d 1nlo a Jar.
sweet onrons Clean the sweet onions and slice them lengthways into 1-cm [3/8")
strips. Add the sliced onion to the still warm vinegar and t ightly seal the
EXTRA Jar. Let rest for seve ra l days before use.
a1rtrght iar
RASPBERHY CREMELX
5g getatm powder
25 g cold water Mix the gelatin powder with t he cold wat er and bloom for 20 minutes.
250 g raspberry puiee

Heat the raspberry puree with the e
75 g egg yolks Ther mom1x to 85 oc 1 oF) gg yolks, eggs and sugar in t he
185 1 10
95 g eggs bloomed gela tin lo the mixtu a ~. speed [speed setting 31. Add t he
80 g su~ar dissolved re, ma ing sure the gelat in is completely
95 g mascarpooe
Let the mixture cool to 35 oc 1167 0 I
JO 9 101iurt P!>W
der fYopols Sosa) t he yogurt powder and lime 'ui . F, t he.n fold t he rnascar pone with
5g lime juice 2-cm 13/4" 1 silicone sphereJm~~~nto t~e mixture Pipe the cremeux into
before use. s an freeze. Unmold and refrigerate
EXfRA
Thermomrx
s~icone sphe1e molds. 02 cm13/4"1
1J 4
HED BEET CHEAM 0
500 g yogurt
Pour th e yog urt into a cheesecloth, place the cloth 1n a sieve and place
the sieve over a bucket. Allow to rest overnight in the refrigerator to
strain the yogurt.
250~ red beet juice In a pan, red uce the red beet j uice to half its volume and cool. Carefully
fold the beet juice into the strained yogurt and spoon into a piping bag.
EXTRA Keep 1n the refrigerator before use.
sieve
cheesecloth
bucket
piping bag
RHUBARB CONFIT
300 g rhubarb Slice the rhubarb into 1-cm [3/8 ") pieces.
ZOO g water In a pan , bring the water with the sugar to a boil and poach the rhubarb
ZOO g sugar in the liquid until just tender.
Strain and cool the mixture down as quickly as possible by spreading
the rhubarb out on a tray and placi ng it in the refrigerator. Put the cold
rhubarb back in the cold syrup and refrigerate.
SOUR CREAM
50 g sour cream Whisk the sour cream until smooth and put in a pip ing bag . Pipe a small
dot of sour cream onto the plate.
tXT RA
piping bag
GARNISH I Red chocolate ring. 0 10 cm If') and 3 cm [1-1/4"1 tall / Pink chocolate ring. 0 10 cm WI and Z.5 cm WI tall /
Whitechocolate ring. 0 10 cm Wl and Zcm [3/4") tall / Red chocolate curls I Pinebemes I Strasbemes I Hot lips sage Ired flowers)
1. C.1 -. :\0r\ 1rn1 :\I) / 2 C. 111 I '>I ( ,\ "- I I 3. ST HAW Fl f.. HHY GEL. l~ E
4 Hl l LJBM\13 Cl !JPS I 5 S\l\TET Oi' \ ION P ICh'.LI~ I 6. HAS PlffHHY CH.tME UX
7. l{ED BEET CH EAM I 8. HH U Br\ HB CON FIT I 9. SO U H CHEJ\M
117
ASSEMB LY
STEP BY STEP
ll8
fPOMME fPOMME
NUMBER OF SERVI NGS 4
WHITE CHOCOLATE
BAVARO IS
2.5 g gelatin powder
Mix the ge latin powder with the cold water and bloom for 20 minutes.
13 g water
60 g cream
Heat the milk and the cream together in a saucepan.
60 g milk
24 g egg yolk Whisk the egg yolks with the sugar and pour the warm cream mixture
12 g sugar on top . Reheat the mixture in the pan to 84°C 1183 °F). stirring constantly
with a spatu la lcreme anglaisel.
95 g lvo1re white chocolate [Valrhonal Dissolve the bloomed gelatin in the warm creme anglaise and pour on
1BO g heavy or whipping cream. whipped top of the lvoi re chocolate. Blend thoroughly with a hand blender and
allow to cool t o 35 °C 195 °F). Fold the creme angla1se into the whipped
EXTRA cream . Pipe the bavarois into the 4-cm 11-1/2"1 silicone sphere mold
silicone sphere mold. 0 4 cm [1-1/2"1 and chill 1n the freezer. Unmold the frozen spheres and. using a spray
hand blender gun, coat them with white chocolate spray. Place them on a plate and
spray gun allow to defrost.
WHITE CHOCOLATE SPRAY

100 g white chocolate Melt al l the ingredients 1n a microwave oven and blend thoroughly with
33 g cocoa butter a hand blender. Spray the mixture at 45 °C 1113 °FI.
66 g sunflower oil
1g titanium dioxide
EXTRA
hand blender
YOGURT MOUSSE Mix the gelati n powder with the cold water and bloom for 20 minutes.
9g gelatin powder
45 g water
Wh k the Greek yoghurt together with the mascarpone, powdered
250 g Greek yogurt is yogu rt powder and the lime iu1ce. m1x1ng well.
165 g mascarpone sugar,
Juice of 1'h lime
b and dissolve the bloomed gelatin in the l1qu1d.
35 g rhubarb juice Heat the rhub.ar JUl~e to the yogu r t mixture and mix well. Then fold
1
Add the gelatin iqui to the mixture with a spatula. creati ng a creamy
250 g heavy or whipping cream. whipped the whipped cream inn 1
bag pipe the mousse into the 3-cm (1- 1/8"1
mousse. Using a P;~ a~d ch;ll in the freezer Unmold the sphere and
EXTRA s1l1cone sphere mo coat the frozen sphere with white chocolate spray.
use a spray gun to
spray gun refrigerator before use.
Defrost in the
silicone sphere mold. 0 3 cm 11 -1/B"I
piping bag
121
BASIL CREMEUX
Mix the gelatin powder with the cold water and bloom for 20 minutes
0.5 g gelatin powde1
25 g cold wate1
Heat the lemon 1uice together with the eggs and sugar in the Ther mom1x
A6 g lemon 1u1ce at speed setting 4 unlit 1t reaches a temperature of 84 °C (183 °Fl Add
30 g eggs
the bloomed gelatin and m1• thoroughly
35 g suga1
Allow the m1Jture to cool to 37 °C 199 °Fl. then add the softened butter
40 g butte1 (softened!
a bit at a hme M1J everything in the Therrnom1x
Blend the fresh basil leaves into the rn•dure until a smooth green
'0 g f1esh basil
m1iture forms
Strain the mixture through a ftne-mesh sieve and put •n a p1p1ng bag
fXTRA
Pipe lhe cremeu• into the small I-cm 13/8"1 and ldrger 2 cm 1314"1
The1mom1•
line mesh sieve s1l1cone sphere molds and freeze Remove the frozen spheres from the
silicone sphe1e mold. 0 1 tm 13/rl molds and. usmg a spra1 gun. coal them with the green gl.:ize Defrost
silicone sphe1e motd. A2cm IJ/f l everything 1n the refrigerator before use
p1p1ng bag
GHEE N GLA ZE
J 6g gelatin powde1 Mix the gelatin powder w.th tht cold ..,..a!Pr and bloom !or 20 minute'.
18 g wate1
30 g lime pu1ee In a saucepan. bnng the ltme and lemon puree together with the mirror
48 g lemon pu1ee glaze to a simmer
200 g neutral mmo1 glaze
t2 g suga1 Bring the sugar with the Agar. glucose and Willer to a boil 1n another
1 7g Agar powde1 l!extu1asl saucepan. m1xmg well Combine lhe Agar syrup with the lemon·lime
20 g glucose mixture and dissolve the bloomed gelatin 1n the re~ult1ng liquid
22 g wa1e1
6g calamans1 vinega1 Add the cala mans1 vinegar and blend everything well with a hand
1g green food col01ing !water soluble) b le~ d er Add color with the green food colonng and mix thoroughly once
again Allow lo cool and apply at 40 °C 1104 °F).
EXTRA
hand blende1
ELDERFLOWEH MERI NGUE

20 g 1vale1 Blend all the ingredients together with a hand blender. Whip up the
55 g elderflower syrup mixture in a stand mixer at low speed to a sturdy foam Fill a piping bag
45 g me11ngue powder f1tteddwith
d a smooth 5-mm 11/4"1 pastry hp. with the menngue and pope·
1 5g Albumina powde1ed egg white !Sosa] roun ots on a s1l1cone mat Ory the meringue for 2 days m a drying
0 1g Xanlana xanthan gum !Sosa! oven at 50 oc (122 oFI Store m an airtight contamer.
EXTRA
past1ytip. 0 5 mm 11/G )
hand blende1
silicone mat
d1y1ng oven
sland m1~er with whisk
piping bag
122
APPL E BEER ESPUMA
169 g suga1
In a pan. bring the sugar and water to a boil and let cool.
1CO g wate1
ZUO g apple bee1

Mix in the apple beer and add the ProEspuma Blend thoroughly with
60 g P10Espuma !stab1hzeil ISosal
a hand blender Pour the l1qu1d into a whipping siphon and charge the
siphon with 3 chargers Let rest for at least 2 hours in the refrigerator
EXTRA
hand blende1
whipping siphon with 3 cha1ge1s
APPLE ROLLS
2g1een apples !Granny Smith! Slice the apple into a wafer-thin slice with the Japanese mandoline
Roll up lightly and slice into two Use 1mmed1ately. otherwise the apple
EXTRA will turn brown
Japanese mandoline
WHITE SUGAR CURL

250 g 1somalt Heat the 1somalt to 160 °C (320 °FI in a heavy-bottomed pan
20 g titanium dioxide Add the titanium dioxide and stir with a wooden spoon until 11 has
dissolved Turn the mixture out onto a baking sheet l ined with a silicone
Ex-RA baking mat and allow to cool completely Break the mixture into pieces
baking sheet with silicone baking mat once 1t has cooled and grind them to a powder 1n the Thermom1x. Sieve
template with elongated triangle the powder over a template (elongated triangle I on a baking mat and
palette knife heat in the oven at 160 °C (320 °FI so the powder begins to melt again
Thermom1x Keep your eye on the oven as this happens very quickly Remove from
cake nng the oven and let cool for a minute Carefully remove the sugar triangle
from the baking mat with a palette knife and wrap 11 around a cake
ring Let cool until the curl has completely hardened and store in an
a1rt1ght container.
GARNISH/ Green chocolate curls/ Dark chocolate sprigs I Alsina cress I Elde1flower I Whiterosepetals
123
I WHITE CHOCOLATE 13A\'AROIS I 2. W I l!TE CHOCO LATE SP RAY / 3. YOG LIHT t\l0l1SSF
4. BASIL CRtMFUX I 5. GREE 'GLAZE I 6 ELDEHFLO\VEH t\IEH I NGL' F
7. APPl.F BEER ESPUt\IA I 8 APPLE HOLLS I 9. \V l llTE SU(11\ R CLI HI
124
GREEN Slice the chocolate .
C H OCOLAT E
CURL
STEP BY STEP
Spread the choco late out over a plastic strip.
Wrap the chocotJ:c?

around a cyl11i-1i'r
Put a layer of plastic ove r

the chocolate to prevent
1t from sti ck ing
126
Remove the cylinder.
Tho;" th• ' '"' l <esolt. '
' Let the chocolate harden.
I ~hrap plastic wrap around

e cylinder
Remove the plastic.

•
CHIOCO l ATlE SP R l GS
SlE P BY STEP
Slice the chocola te into

as soon as the temperatpr
Spread the chocolate out over A~_..,.e
... Spread out thinly and evenly
with a palette kni fe.
the chocola te allows it ure
a marble work surface. W W
Remove the sprigs from the work A

surface with a bench scraper. W
f
C IHI lE RR I ES
NUMBER OF SER VINGS : 4
CHERRY CHlBOUST
55 g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minu tes.
28 g cold water
110 g cherry puree In a pan. heat the cherry puree with the lime Juice.
40 g lime iu1ce
65 g egg yolks Meanwhile. whrsk the egg yolks with the sugar and custard powder:
25 g sugar m ixing well. Add a brt of the warm cherry puree to the mrxture. strr
10 g custard powder thoroughly and return 1t to the pa n. Bring the lrqu1d to a simmer. strrrrng
constantly wrth a whisk. Remove from heat and add the bloomed
gelatin. making sure it 1s dissolved completely. Let the mixture cool to
35°C 195 °FI.
160 g egg whites Meanwhile, rn a stan d mixer fitted with a whisk, beat the egg whrtes with
60 g powdered sugar the powdered sugar until stiff peaks form .
70 g heavy or whippingcream. whipped Ca refully fold the egg whites into the cherry mrxture, and finally fold in
the whrpped cream . Use a piping bag to pipe the ch iboust into the two
EXTRA different silicone sphere maids 10 4 cm/1-1/2" an d (ZJ 2.5 cm/1"]. Chill in
stand mixer with whisk the freeze r until co mpletely frozen . Remove the spheres from the maids
piping bag and. using a spray gun, coat them with the dark chocolate spray. Defrost
silicone sphere molds. 0 4 cm and 2.5 cm in the refrigerator before use.
11-1/2" and n
spray gun
DARK CHOCOLATE SPRAY

100 g dark chocolate Melt all the rngred1e nts in a microwave oven and blend thoroughly with
33 g cocoa butler a hand blender. Spray the mrxture at 45 °C 1113 °FI.
66 g sunflower oil
[XlRA
hand blender
ORIZA BA CREMEUX
Mrx the gelatin powder with the cold water and bloom for 20 mrnutes
3g gelatin powder
15g cold water
Heat the cream wrth the milk. egg yolk and sugar in the Thermomrx to
250 g cream
125 g milk 84 °C 1183 ° F) at low speed.
50 g egg yolk
15 g sugar
500 g 0111aba milk chocolate IValrhonal Dissolve the bloomed gelatrn rn the liquid and pour 11 on top of the
chocolate Blend to a smooth emulsion with a hand blender and allow
to cool to 37 °C 199 °FI
500 g mascarpone Fold the mixture into the mascarpone and use a p1p1ng bag to pipe
this into silicone sphere molds measuring 2 cm 13/4 "1 Leave a small
EXTRA amount in the piping bag to dot onto the plate. Chill the sphere molds
Thermom1x 1n the freezer Unmold the spheres and, using a spray gun, coat them
hand blender with the purple glaze
silicone sphere melds. 0 1 cm 13/&"I
piping bag
PU RPLE GLAZE
8g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 m rnutes
40 g cold water
55 g water In a pan. bring the glucose together with the Agar to a boil. Dissolve the
50 g glucose bloomed gelatin into the mixtu re
3g Agar por1der llexturasl
500 g neutral mirror glaze Combine with the neutral mirror glaze. cherry puree. Cabernet
175 g cherry puree Sauv1gnon vinegar and lemon juice with a hand blender
25 g Cabernet Sauvrgnon vinegar IForuml
10 g lemon JUice
Ig purple food coloring lwater solublel Add the purple food coloring and blen d everyt hing well with the hand
blender Allow l o cool Reheat to 45 °C 1113 ° FI before use
EXTRA
hand blender
RASPBE RRY CREMEUX

5g gelatin powder
25 g cold water
250 g raspberry puree

75 g egg yolks ~~at the raspberry puree with the egg yolks egg and sugar in the
95 g eggs ermom1x to 85 oc 1185 oFI at low speed !speed setting 31 Add the
bi
80 g sugar d oomed gelatin to the m ixt ure. ma king sure the gelatin 1s comple
· tely
1sso1ved Let the mix ture cool to 35 °C 195 oFI.
95 g mascarpone
Fold in the masca rpone d
10 g yogurt powder IYopols - Sosal · yog ur1paw er and lime 1u1ce. Pipe the mixture
5g int o 2-c m s1l1cone sphere ld 13/4"1
lime Juice from the mold d mo s and freeze. Remove the spheres
Refrigerate be~o~~ ~s~~rng a spray gun. coat them with the red glaze
EXTRA
lhermomrx
prping bag
srlrcone sphere molds. 01 cm IJWI
spray gun
132
RED GLAZE
8g gelat npow.:!er
•O ~ rold wate1
~5 g watei
In a pan, bring the glucose together with the Agar to a boil Dissolve the
50 g glucose bloomed gelatin into the mixture.
3g Aga1 powde1 !Texturasl
~DU g neutral minor glaze

Blend this together with the neutral mirror glaze, raspberry puree.
'i5 g raspberry puree
Cabernet Sauv1gnon vinegar and lemon juice with a hand blender.
25 g Cabernet Sauv1gnon vinegar IForuml
10 g lemon iu1ce
lg red food coloung !water soluble] Add the red food coloring and blend everything well with the hand
blender. Allow to cool Reheat to 45 °C 1113 °FJ before use.
~ XTRA
hand blender
PUMPERNICKEL 0
600 g pumpernickel rye flour Combine all the 1ngred1ents except for the tapioca 1n the Thermom1x
340 g water until completely smooth. Finally add the tapioca and continue to blend
70 g oil until smooth throughout Use a piping bag fitted with a small, smooth
14 g salt 3-mm 11/B"I pastry tip, pipe the dough into a deep fryer, forming long,
80 g tapioca thin strands. Fry at 180 °C I 356 °F) until golden brown Remove from
the deep fryer and drain on paper towels. Store 1n an airtight container.
EXTRA
lhermom1x
piping bag with a small smooth pastry lip 0 3 mm 11/a-I
deep fryer
paper towels
CHOCOLATE SAUCE
20 g cream In a pan, bring the water. milk, cream. sugar and glucose to a simmer
20 o water Finely chop the compound coating and chocolate and pour the bo1l1ng
'O g milk liquid over the solids Blend with a hand blender to form a smooth
20 g sugar emulsion. Let cool before use
20 g glucose
100 g compound coating !dark glaze]
30 g dark chocolate [Caltebaut 8111
[XIRA
hand blender
COCOA CRUNCH
300 g butter Combine all the ingredien ts 1n a stand mixer fit ted with a dough hook
300 g almond powder t form a fine crumble. Spread the crumble out over a baking sheet
300 g dark brown sugar °
11 d with parchment paper and bake in an oven at 170 •c 1338 °FJ for
mg flour 1 ~~inutes. Toss the crumble regularly with a spatula while baking Let
45 g cocoa powde1 cool.
3g salt
EXTRA
stand mrxer with dough hook
baking sheet with baking parchment
133
CHERRY CRISP
100 g white chocolate In a pan, combine all the ingred1e~t s and bring to a boil. Pour the
200 g wate1 cooked mixture int o a bowl . cover with plastic wrap, and allow to cool
250 g che11y pu1ee completely. Blend the m ixture in the Thermom1x set at 50 °C I 122 ° Fl
150 g suga1 at speed setting 10 unt il completely smooth. Allow the mixt ure to
150 g glucose powde1 rest overnight in the refrigerator Use a palette knife to spread a thin
10 g Gellan gelling agent 1Textu1asl layer of the smooth batter over a s1l1cone mat w ith a square template
10 g Aga1 powde1 [Textuiasl measuring 5 x 5 cm 12"' x T I. Bake in the oven at 150 °C (302 °FI for
05g Xantana xanthan gum!Sosa! about 14 minutes Lightly crease the crisp when it has just come out
of the oven and is st ilt malleable. Let cool Store the crisps 1n an
EXTRA airtight container
The1mom1x
silicone mat
palette knife
square template. 5 x 5 cm IZ- x n
C HERRY MER INGUES

25 g wate1 Blend all the ingredients with a hand blender and allow to rest for
25 g che11y pu1ee several hours in the refrigerator. Beat the m ixture in a stand mixer fitted
10 g violet suga1!Sosa! with a whisk until st iff peaks form. Using a piping bag fitted with a 5-mm
30 g eggs (1/4"1 smooth pastry tip, pipe dots of the mixture onto a baking sheet
2g Albumma powdered egg white !Sosa! lined with a S1lpat baking mat and dry them for 2 days in a drying oven
at 60 °C ( 140 °F). Break the cherry meringues into pieces before placing
EX TRA them on the plate.
piping bag vnth a smooth pastry tip. 05mm 1114"1
drying oven
hand blender
SOUR CREAM
50 g sour cream Whisk the sour cream until smooth and put in a piping bag . Pipe a small
dot onto the plate.
EXTRA
piping bag
GA RNISH I Purple violets !petals! I Lemon c1ess I Raw cacao I Fiesh chemes !pitied and halved I
I. CHERRY CHIBO UST I 2 DARK CHOCO

4. PUHPLE GLAZE / 5. RASPB.ERRY CRt M EUiAJE ;~ ~~y, I ~· OHIZABA CHl~M EUX
s. CHOCOLATE SAU CE / 9. c'ocoA CRUNCH ~· LAZI~ 1. 7. Pl!M~EHN IC KEI. 1
I I. CHEH HY MEHI NGU ES I 12. SO UH d~~;~~ l·.HHY CHISP
134
OLOR VlERDlE
RAS PB ERRY MOU SSE

~O g water
45 g sugar Make the Italian meringue. In a pan, cook the sugar and water to 121 °C
29 g water 1250 °FI.
50 g fresh egg whites Blend the egg whites and Album1na with a hand blender and whisk the
Zg Albumrna powdered egg white !Sosa] mixture 1n a stand mixer fitted with a whisk until stiff peaks form . Slowly
add the syrup at a temperature of 121 °C 1250 °FI to the whisked egg
whites. Let the mixture cool. whisking constantly, until very stiff.
400 g raspberry puree In a pan, heat part of the raspber ry puree and dissolve the gelatin 1n
80 g Italian meungue the puree. Mix 1n the rest of the raspber ry puree, the lime 1u1ce and the
5g raspberry puree strawberry suga r and powder. then let the mixture coot to 25 °C 177 °FI.
1uice of 1lime Fold the raspberry mixture into the meringue with a spatula
5g strawberry sugar
5g strawberry powder !SosaI
240 g heavy or whipping cream. whipped Finally. carefully fold the whipped cream into the mixture. Using a piping
bag , pipe the mousse into 4-cm 11 V2"l silicone sphere melds. Chill in
EXTR A the freezer. Unmold once they are completely frozen and use a spray
stand mrxe1 with whisk gun to coat them with the red glaze. Defrost in the refrigerator.
silicone sphere molds. 0 4 cm 11 -1/rJ
hand blender
piprng bag
sp1ay gun
RED GL AZE
40 g cold wate1
55 g wate1 In a pan. bring the glucose together with the Agar to a boil. Dissolve the
50 g glucose bloomed gelatin into the mixture.
3g Agar powder ITexturasl
500 g neut1al m111or glaze Combine this together with the neutral mir ror glaze. raspber ry puree,
175 g raspbeiry puree Cabernet Sauvignon vinegar and lemon 1u1ce with a hand blender.
25 g Cabernet Sauvignon vinegar !Forum]
10 g lemon 1uice
lg red food color1ng !water soluble] Add the red food cotonng and blend everything well with the hand
blender Let cool. Reheat to 45 °C (113 °FI before use
EXTRA
hand blender
137
ma g whle chocolate
a hand blender Spray the mixture at 45 °C 1113 °FI
33 g cocoa butter
6b g sunflower Oil
2g rnaniumd1ox1de
EXTRA
hand blender
STRAWBERRY MOUSSE
12 g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
60 g water
15 g strawberry paste ISosal Whisk the strawberry paste with the strawberry pu ree, mascarpone,
320 g strawberry puree powdered sugar, lime Juice, yogurt powder and strawberry powder,
240 g mascarpone mixing well.
95 g powdered sugar
30 g lime juice
15 g yogurt powder IYopols - Sosa!
Bg strawberry powder ISosal
130 g strawberry puree In a pan, heat the remaining strawberry puree and dissolve the bloomed
gelatin in the l1qu1d. Combine the war m puree w ith the strawberry-
mascarpone mixture and whisk together to form a smooth whole
280 g heavy or whipping cream. whipped Carefully fold the whipped cream into the mixture with a spatula Using
a p1p1ng bag , pipe the mousse into the 4- cm 11 - 1/2:"1 sphere mold s
EXTRA and chill in the freezer. Unmold once they are completely frozen and
Thermom1x use a spray gun to coat them with pink chocolate spray. Defrost 1n the
silicone sphere mold. 0 4cm11-1/tl refrigerator.
piping bag
spray gun
WH ITE CHOCOLATE
BAVAROIS
2 5g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
13 g water
60 g cream In a saucepan, heat the milk with the cream

60 g milk
24 g egg yolks Whisk the egg yolks with the sugar and pour the warm cream mixture on
12 g sugar to_p. Reheat the mixture in the pan to 84 °C 1183 °F], stirring constantly
with a spatula lcreme anglaisel.
95 g lvoi1e white chocolate IValrhona] Dissolve the bloomed ge latin in the warm creme angla1se and pour on
top of the lvo1 re chocolate. Blend thoroughly with a hand blender and
allow to cool to 35 °C 195 °F).
180 g heavy or wh1pp1ng cream. wh ipped

Fold the creme angla1se into the whipped cream . Use a p1p1ng bag to
pipe the bavaro1s into the 4-cm 11-1/2"1 sphere mold and chill in the
EXTRA
freezer Unmold the frozen spheres and, using a spray gun, coat them
line-mesh sieve
with white chocolate spray. Place them on a plate and allow to defrost
silicone sphere mold. e4 cm 11-1/2"1
hand blender
spray gun
p1prng bag
138
PINK CHOCOLATE SPRAY
100 g white chocolate
Heat all the 1ngred1ents 1n a microwave oven and blend thoroughly with
33 g cocoa butter
a hand blender Spray the mixture at 45•c 1113 °FI
0g sunflower Oil
2g red food coloring !fat soluble)
SUGAR RING
Z50 g 1somalt In a pan. heat 250 grams of 1soma lt to 165 •c [329 °FI
zg red powdered food coloring Add the red food cotoring when the 1somalt is almost at temperat ure
and st ir until smoot h with a wooden spa tula Pour the 1somalt onto a
Z50 g 1somall baking sheet lined with a s1l1cone mat and place 1t under a heat lamp
2g titanium d1ox1de
[XlRA Repeat this step with the second 250-gram batch of 1somalt and the
sugar thermometer t itanium d1ox1de Wear heat resistant gloves to pull the sugar apart
baking sheet with s1lrcone baking mat Once 1t has melted. knead the 1somalt unt1l 1t starts to glisten For each
sugar lamp color, roll the sugar out into a cylinder measuring 1 x 10 cm 13/8" x 4"1
heat resistant gloves and place under t he sugar lamp St ic k the 2 rolls together side by side
cylinder. 0' cm [1 1/2"1 and carefully pull the suga r apart. Cut the sugar ribbons into pieces
wooden spatula and continue pulling to the desired thickness Wrap each suga r ribbon
pau of scissors around a cylinder measuring 14 cm 15-1/2"1 Let coot completely and
repeat the process Store in a tightly seated container
GARNISH I Various slrawbemes strasberry. pineberry. wild strawberries I Lemon cress I Purple violet petals
139
/
80
Ri\"il'BERRY ~IOL'SSE I .! RED GLAl'I- I 3 \\HITE C l IOCOI \1 [ SPH \\

I. STBA\\'BERRY 1'10l1 ~SE: I 5 \\'I llTE Cl IOCOL .\H R.\\',\HOIS
6 PINK CHOCOLATE SPHA\ I 7 Sl' G \H HI:\(,
140
l'llOCOI .YI I· Cil l.l~ t: S.\ Ul I·.
~l\i\ l !lOfi Cl
Mix the geta11n powder with the cold water and bloom for 20 rr>inuti;-;
1u1e1
y;3(t1 In a pan. heat the water with the sugar. glucose and cream and d1sso1ve
SijQ31 the bloomed gelatin in the liquid Whisk well.
gliicose
cream
cocca pc\\'der Add the cocoa powder. dark chocolate. charcoal powder and mango
115 g
92 5 g dark chocolate ICattebaul 811 I vinegar to the warm mixture and blend thoroughly with a hand blender
~ g charccat pnwder !black food coloringl Strain the mixture through a fine-mesh sieve and use at 40° C (113 °F].
Bg mango vinegar
EY.fRA
hand blender
fme-mesh sieve
COCOA CRUJ\'CH
300 g butter Mrx all the ingredients in a stand mixer fitted with a dough hook to
300 g almond powder form a fine crumble Spread the crumble over a baking sheet lined with
300 g dark brown sugar parchment paper and bake 1n an oven at 170 °C 1338 °Fl for 15 minutes
275 g flour Toss the crumble regu larly with a spatula white baking. Let cool.
45 g cocoa powder
3g salt
EXTRA
CHOCOLATE CU RL
50 g hazelnut praline paste Use a p1p1ng bag to pipe small praline dots among the dessert
c
EXTRA
prprng bag
CA RAMELl ZED PECA 1S

30 g water
100 g sugar In a heavy-bottomed pan. heat the water with the sugar to 118 °C
300 g roasted pecans 1244 °Fl Add the roasted pecans Gently keep stirring with a wooden
5g cocoa butter spatula until the sugar sta rts to caramelize Remove from heat and add
2g salt the cocoa butter and salt. Spread the pecans out over a Silpat baking
mat and let coot Store in an airtight container Break the caramelized
EX! RA pecans into pieces and sprinkle them over the dessert.
heavy-bottomed pan
wooden spatula
S1lpa1 silicone baking mat
GARNISH I Thai coconut I Gold leaf I Powdered sugar I Chocolate curl
144
Make a diagona l cut with a knife
CHOCOLATE RIN G
STEP BY STEP
Spread the chocolate out over a plastic strip
Don't forget to
put a bit of tape
.... . _
Wrap the chocolate
around a metal ring.
146
ow 1-ia e
You n late r ng
a choc.o
'
Let harden and

remove the tape.
...
-
MANGO CIHIEESE
POMElO
MANGO MOUSSE
4.2 g gelatin powde1 Mix the gelatin powder with the cold water and bloom for 20 minutes.
22 g cold water
200 g mango puree In a pan. heat the mango puree with the lime juice and add the bloomed
20 g lime iu1ce gelatin. Allow to cool to 25 °C 177 °FI.
135 g sugar Make an Italian meringue by bringing the sugar and water to a boi l in a
90 g water pan. Meanwhile, beat the egg whites in a stand mixer fitted with a whisk
150 g egg whites until stiff peaks form. Remove the sugar from heat once it reaches a
temperature of 121 °C 1250 °F) and add 1t slowly to the whisked egg
whites. The stand mixer must continue to mix while the sugar is being
added. Slowly beat the mixture until the egg white mixture reaches
a temperature of 40 °C 1104 °FI. Weigh out 40 grams of the Italian
meringue. You will have some meringue left over, but you need a
minimum amount to be able to beat the egg whites.
320 g heavy or whipping cream. whipped Fold the mango mixture into the Italian meringue. followed by the
whipped cream . Using a p1p1ng bag, fill the silicone sphere molds (4 x
EXTRA QJ 4cm11-1/2"1. 4 x QJ2cm1314" 1. and 4xQJ1cm13/8")) wit h the mango
Silicone sphere molds 4 x0 4 cm 11-1/2"1. 4x mousse and chill in the freezer. Remove the spheres from the molds
8 2cm 1314"1. and 4 x0 1cm 13/B"I once they are completely frozen through. Use a spray gun to coat the
spray gun frozen 4-cm 11 - 1/2") and 2-cm 13/4") spheres with the yellow chocol ate
stand mixer with whisk spray. Defrost in the refrigerator before use. Use a spray gun to coat
piping bag the 1-cm 13/8") mango mousse sphere with yellow glaze. Defrost in the
refrigerator before use.
YELLOW CHOCOLATE
SP RAY
100 g while chocolate Melt all the ingredients in a microwave oven and blend thoroughly with
33 g cocoa butter a hand blender. Spray the mixture at 45 °C I113 °FI.
66 g sunflower oil
Zg yellow powdered food coloring Ifat solublel
EXTRA
hand blende1
YELLOW GLAZE
4g gelalm powder Mix the gelatin powder with the cold water and bloom for 20 minutes
20 g cold water
30 g sugar In a saucepan. bring the sugar. glucose. neutral mirror glaze and fruit
50 g glucose purees to a simme r
50 g mango puree
50 g orange puree
3g Agar powder ITexturasl Wh isk the Agar together with the cold water and bring to a boil. stirring
55 g cold water continuously Add the Agar mixture to the hot puree and bring to a boil
once again
15 g mango vmegar Add the gelatin mixture. followed by the mango and lemon vinegar and
15 g lemon vinegar the lemon iu1ce.
Juice ol 1 lemon
1g yellow food colorrng !water soluble! Add the yellow food colonng, mix well with a whisk and pour the mixture
through a fine-mesh sieve into a bowl. Allow to rest for 1 day and heat
EXTRA to 40 °C 1104 °FI before use.
fme·mesh sieve
CURD CHEESE MOUSSE

9g gelatin powder Mix the gelat in powder with th e cold water and bloom for 20 m inutes
45 g water
250 g curd cheese (quarkl Whisk the curd cheese lquarkl together with the mascarpone, powdered
165 g mascarpone sugar, yogurt powder and lime Juice, m ixing well.
17 g yogurt powder (Yopols · Sosal
iu1ce ol 11/i lime
35 g rhubarb 1u1ce Heat the rhubarb 1u1ce and dissolve the bloomed gelatin in the l1qu1d.
Add the gelatin mixture to the cheese mixture and combine thoroughly.
250 g heavy or whipping cream. whipped Fold the whipped cream into the m ixture w ith a spatula. creating a
creamy mousse. Using a piping bag. pipe the mousse into the s1l1cone
EXTRA sphere molds 14 x QI4cm11-1/2"1and 4xQI3cm 11-1/8" 11 and ch 1ll 1n the
spray gun freezer. Unmold and coat the frozen spheres with white chocolate spray.
s1l1cone sphere molds 4 x 0 4 cm 11-1/2"1and 4 x 0 3 cm Defrost in the refrigerator before use.
(1 -1/e-I
p1p1ng bag
WHlTE CHOCOLATE SPRAY

33 g cocoa butter a hand blender. Spray the mixture at 45 °C 1113 °FI.
66 g sunflower oil
Zg litanrum d1ox1de
EXTRA
hand blender
150
MANGO CREr-.IEUX
l 2g gelatin powder Mix the gelatin powder with the cold wa ter and bloom for 20 minutes.
bg cold water
60 g mango pu1ee Heat both the fruit purees together with the almond milk. sugar and
7g passion fruit pu1ee eggs in the Ther momix to 84 °C (183 °FJ at low speed. Add the bloomed
4g almond milk gelatin to the warm mixture and allow it to cool to 37 °C (99 °Fl.
~s g eggs
5b g sugar
32 g butter !softened] Add the softened butter in three parts. m ixing the butter in with the
Thermomix at medium speed.
32 g mascarpone Finally, carefully fold the mascarpone into the mixture with a spatula.
Use a piping bag to pipe the cremeux into the 1-cm silicone spheres.
EXTRA Leave to set overn ight 1n the freezer. Unmold and let the spheres defrost
Thermomix on the plate before use.
silicone sphere mold. 12 x1 cm 0 13/a-J
piping bag
MANGO CHIPS
450g mango puree Blend all the ingredients in the Thermom1x at 80 °C (176 °CJ for
70 g 1somalt (NewTex] 10 minutes at speed sett ing 5. Refrigerate the mixture overnight and
15 g Emulbinder b1nd1ng agent (NewTex) then blend the mixture once more in the The rmomix !high speed! until
20 g glucose powder smooth. Use a palette knife to spread the mixture in a thin layer over a
S1lpat baking mat. Dry the chips for 2 hours in an oven at 90 °C (1 94 °FJ.
EXTRA Remove the chips from the drying oven and cr inkle them slightly. Store
Thermom1x the chips in a tightly sealed container.
d1ying oven
GARN ISH I While chocolate spng I F1esh pomelo break or tear pomelo wedges intopieces
r
I . MANGO MOUSSE I 2. YELLOW CHOCOLATE SP HAY I 3. YEL LOW GLAZE

4. CURD Cl IEESE MOUSSE I 5. WI !!TE CllO COLATE St>R;\Y
6. MANGO CRtMEUX I 7. MANGO CHIPS
152
TIHllE RASPBERRY
PRllNClESS
PUFF PAS TRY

350 g flour Mix the flour with the satt. water, butter and vinegar in a stand mixer
15 g salt fitted with a dough hook and knead for 5 minutes at low speed until a
150 g water firm dough forms Knead the dough for anothe r 10 minutes at medrum
.lg cutter speed. Let the dough rest for 23 hours in the refrigerator.
5g wtutevmegar
flour for dusting Roll the dough out to a thickness of 7 mm 11/4""1 with a rolling pin Dust
the rolling pm and the work surface with flour as you do so.
385 g butter !at room temperature! D1v1de the room temperature butter into small pieces and scatter over
powdered sugar half the dough. Fold the dough m half. trapping the butter between the
two layers of dough Roll the dough out to a thickness of 7 mm [1/4"1
EXT RA once more and allow to rest for an hour 1n the refrigerator. Repeat this
waffle non step two more ti mes. Roll the dough out to a thickness of 3 mm [1/8")
2S1lpat silicone mats and cut out eight. 8-cm [3-1/8") puff pastry circles measuring with a
rol~ng pm hole measuring 4 mm 11-1/2"1. and four 8.5-cm [3-3/8")putt pastry
cutters measuring 8 cm. 8.5 cm. 6 cmand 4 cm 0 circles with a hole measuring 6 cm [2-3/8"1. Cook the puff pastry slices
13·1/8". 3·318-. 2·318" and 1-1/tl m a waffle iron for 2 minutes.
stand mirer with dough hook Dust the slices with powdered sugar and bake 1n between 2 Silpat
baking mats m an oven at 200 °C 1392 °F) for 6 minutes Bake for
another 4 minutes without the Silpat mats until golden brown Let the
pastry cool before use
RASPBERRY MOUSSE
8.5g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
40 g Ylaler
45 g sugar Make the Italian meringue: In a pan. cook the sugar and water to 121 °C
29g water [250 °F)
50 g fresh egg Y1h1les Blend the egg whites and Album1na with a hand blender and whisk in
2g Albumma poYldered egg Y1h1te ISosal a stand mixer fitted with a whisk until stiff peaks form. Slowly add the
syrup at a temperature of 121 °C [250 °F) to the whisked egg whites. Let
the mixture cool, whisking constantly, until very stiff
5g raspberry puree In a pan. heat 5 grams of the raspberry puree and dissolve the gelatin
m the puree
400 g raspberry puree Mix m the rest of the raspberry puree, the lime and the strawberry sugar
80 g ltalran merrngue and powder and let the mixture cool to 25 °C 177 °F). Fold the raspbe rry
Juice of 1lime mixture into the meringue with a spatula.
5g strawberry sugar
5g strawberry powder !Sosa!
240 g heavy or whipping cream. whipped Finally, carefully fold the whipped cream into the mixture. Using a piping
bag. pipe the mousse into 2-cm 13/4 ") s1l1cone sphere molds. Chill m
[XIRA the freezer Unmold the spheres once they are completely frozen and,
food processor using a sp ray gun. coat them wit h the red chocolate spray. Defrost in
s1!1concsphere motds. 0 2 cm !3WI the refrigerator
handblender
piping bag
spray gun
155
...
RED CHl \(. Ol. 1f.
SPRA\'
YOGLRT ~10lJSSE
Mix the gelatin powder w11ti the cold water and bloom for io minutes
Ne liltti ::;::rt Whisk ttie Greek yoghurt together with the mascarpone, powdered
mg ~ sugar. )'09Urt powder and the lime 1uice. m1X1ng well.
m' DMf!!f s.p
. Scsal
111 .,..r. ,.ui
11: ;:n
In a pan. heat the rhubarb 1uice and dissolve the bloomed gelatin 1n
the hqu1d Add the gelatin mixture to the yogurt mixture and combine
thoroughly with a whisk
Then fold the whipped cream into the mixture with a spatula, creating
a creamy mousse Using a piping bag. pipe the mousse into the 1-cm
Hi~A 1318-1 s11tcone sphere mold and chill in the freezer. Unmold the spheres
si-.r!r.11' ~ d. • l ttl 11/i"I and. using a spray gun. coat them with the white chocolate spray
s;"IJ Olli Defrost in the refrigerator
bag
WHITE CHOCOLATE
SPRAY l
1819 llhi1? ctioro:·r.f M!lt all the 11l9red1en1s 1n a microwave oven and blend thoroughly w11h
J] v <*OI tri:tkl a hend bt~dl'• Spray the mixture at 45 °C I 113 °FI
ti6t ~ " os~o
7t t•an e.xte
CHANTILLY CREAM
1919 (IM Wlusk all the 1ngred1ents together to form a firm Chantilly cream 1n
'h a srand m1•er fitted with a whisk Put in a p1p1ng bag and keep in 1he
tic refngenttor before use
"'
UJU
st.i!ld ma 1111 ' •••
"~:!I b:a .-· srrr•ttt ~ 'J
RASPBFRRY COULIS
i~ g JllOll 1J'll:\l I1 pa: 1WlltT. 1 ~t 5.llVl Thorovgltly tf\Jx tht sugar syrup with the raspberry puree in thl'
m; 1as;~Irt pv!tf Thermomix
U1 • ~OtillWl!lhlt Co lSosal Add tl\e Xantana bit by bit to the mixture Mix well to make sure tll
Xantana is thoroughly 1ncorpofited into the couhl> Allow t" n? t
ft tU overnight in the refrigerator
I ~·
I l'l I I l'J\S 11\\ I 'l 111\SJllll 111n ;-..1m1ss1 I '\ 111 D t I IOC:()J \'I I· '>PH\)
I YOC,LJlll f\.l<Jl lSSI I , \\11111 CllOCOI \I I 'ii>I~ \)
(1 ( 11/\Nfll.L) t Ill ·\\I I 1. 1\\Sl'BI Ill\) ltll tlS
IHIAlF MOON
PASSIO N FRUIT CREME UX

240 g passion fruit puree Heat the passion fruit puree with the mang o puree . su gar, egg and
30 g mango puree Creamy Gel in the Therm om ix to 80 °C 1176 °F) at low speed.
150 g sugar
100g eggs
ZO g Creamy Gel starch blend [New Tex!
118 g olive oil Let the mixture cool to 40 °C 1104 °F), then mix in the olive oi l to form
a smoot h cream . Fill a pip ing bag with the cream, fill four 2-c m 13/4")
EXlRA silicone sphe re mo lds and chill in the freezer. Keep the rest of the
lhermomix cream in the pip ing bag for pipi ng dots onto the plate.
4 silicone sphere molds. 0 Zcm [3/r'l
piping bag
APRICOT MOUSSE
4.Zg gelatin powder Mix the gelatin powder with the cold water and bloom for 20 m inutes.
ZZ g cold water
ZOO g ap11cot puree In a pan, heat the apricot puree with the l ime juice and add the bloomed
10 g lime JUice gelatin . Allow to cool to 25 °C 177 °F).
135 g sugar Make the Italian meringue by bringi ng the sugar and water to a boil in a
90 g water pan. Meanwhile. beat th e egg whites in a stand mixer fitted with a whisk
150 g egg whites until stiff peaks form. Remove the sugar syrup from heat once it reaches
a temperature of 121 °C [250 °Fl. Slowly add the syrup to the beate n egg
whites. The stand mixer must continue to mix while the sugar is being
added . Slowly beat the mixture until the egg whites reach a temperature
of 40 °C [1 04 °Fl. Weigh out 40 grams of the Italian me ringue. You will
have some meringue left over. but you need a minimum amount to be
able to beat the egg wh ites.
320 g heavy or whipping cream. whipped Fold the apricot puree into the lta li~n meringue, followed by the whipped
cream. Use a piping bag to fill a 5-cm [2"1silicone sphere mold with the
EXTRA apricot mousse. Place a frozen passion fruit cremeux sphere halfway
silicone sphere mold. 0 5 cm lrJ down into the mold and continue filling with the mousse. Chill in the
spray gun freezer and unmold once the spheres are com pletely frozen . Coat the
stand mrxer with whisk sphere wit h the orange glaze and refrigerate before use.
piping bag
159
ORAl\GE GLAZE
4g gelatin p!!Wller Mix the gelatin powder with the cold water and bloom for 20 minutes
20 ~ cold water
3~ g sugar In a pa n. w hisk the fru it purees. glucose. lemon Juice and neutral mirror
50 o glucose glaze together and bring to a simme r.
!icn·g neutral mirror glaze
50 g mango puree
5U g orange puree
ju1c~ of 1 lemon
55 g cold water In another pan. combine the Agar with cold water. bring to a boil. and
3g Agar powder !Texturas) add this to the fru it m ixtu re . Add the gelatin and mix until well dissolved
5g gold dust For the gold glaze. add 5 grams of gold dust to the glaze and blend
thoroug hly with the hand blende r.
15 g mango vrnegar Finally, add the vinegars and the food coloring and blend well with a
15 g lemon vrnegar hand blender. Allow l o rest overnight and apply at 40 °C [104 ° F).
2g orange food colorrng !water soluble!
EXTRA
hand blender
SABLf PASTRY
240 g butter Combine the butter with the salt. lemon zest and sugar 1n a stand mixer
4g salt fitted with a dough hook.
5g lemon zest
180 g sugar
60 g almond powder First add the almond powder, followed by the eggs. Make sure everything
100 g eggs 1s well incorporated.
120 g pastry flour Briefly mix both types of flour into the m ixture until a smooth dough
350 g bread !lour [white) forms. Let the dough rest overn ight in the refrigerator, then roll 1t out
with a rolling pin to a thickness of 2 m m [1/8"). Cut out a circle with an
EXTRA 18-cm [TJ round pastry culler. Cut a hole in this circle with a round
stand mixer v11th dough hook pastry cutter measuring 14 cm [5-1/2" ] to for m a moon shape. Bake the
rolling pin dough in between 2 perforated bak ing mats in an oven at 165 °C [329 °F]
round pastry cutter. 018 cm17"1 for 10 min utes. Let the pastry cool before use.
round pastry cutter. 0 14 cm 15-1/r!
2 perforated bakrng mats
BERGAMOT MERlNGUE
150 g water Blend the water and the be rgamol puree and sugar together with a
150 g bergamot puree hand blender.
80 g sugar
1g Xantana xanthangum!Sosa) Add the remai ning ingredien ts and blend everything well with the hand
180 g meringue powder blender. Slowly beat the mixture in a stand mixer until stiff peaks form.
15 g Album1na powdered egg white !Sosa! Fi ll a piping bag. fitted w ith a smooth 5-mm [1/4" 1 pastry tip. with the
m eringue and pipe rou nd dots on a sil ico ne mat. Ory the mer ingue for
EXTRA 2 days in a drying oven at 50 °C [ 122 °FI. Store in an airtight container
pastry tip. 0 5mm llWI
drying oven
hand blender
p1p1ng bag
160
APR1COT COM POTE
SOOg water In a pan. bring the sugar and wa ter to a boil.
250 g sugar
500 g dned apricots Add the apricots
1pcs lemongrass Place the remaining ingredients in a cheesecloth. Tie the cheesecloth
'h vanilla bean up and add to the apricots Infuse the liquid, covered . at 90 ° C 1194 °Fl
75 g lime juice until the apricots have softened. Separate the apricot s from the l1qu1d
I cinnamon stick and finely chop them with a knife to form a compote.
75 g sushi vinegar
75 g dessert wine
1 bag Earl Grey tea
10 g fresh mint
EXTRA
cheesecloth
CURD CHEESE MOUSSE 0

9g gelatin powder Mix the gelatin powder with the cold wate r and bloom for 20 minutes.
45 g water
150 g curd cheese lquarkl Whisk the curd cheese lquarkl together with t he mascarpone. powdered
165 g mascarpone sugar. yogurt powder and lime Juice, mixing well .
17 g yogurt powder IYopols - Sosal
1u1ce of 1'h lime
35 g rhubarb 1u1ce Heat the rhubarb 1u1ce and dissolve the bloomed gelatin in t he t1qu1d.
Add the gelatin l1qu1d to the cheese/yogurt mixture and mix well
150 g heavy 01 whipping c1eam. whipped Then fold the wh ipped cream into t he mixtu re with a spatula, creat ing
a creamy mousse. Using a p1p1ng bag . pipe the mousse into the 3-cm
EXTRA 11- 1/8"] and 1-cm 13/8"') s1l1cone sphere molds and chill in t he freezer.
spray gun Unmold and coat the frozen spheres with white chocolate spray. Defrost
e
silicone sphe1e mold. 3 cm and 1cm 11-1/8" and 3/8"1 in the refrigerator before use
piping bag
WH ITE CHO COLATE

SPRAY
100 g whitechocolate Melt all the 1ngred1ents in a m icrowave oven and blend thoroug hly with
33 g cocoa butte1 a hand blender. Spray the mixture at 45 °C 1113 °F).
66 g sunflower oil
1g titanium d1ox1de
EXTRA
hand blende1
161
MA0!GO COCLIS
Combine all the ingredients and then add the Xantana. Blend until
I ail g ~a~gn ~;re:
smooth with a hand blender let the coulis rest overnight m the
5Dg jEss;on 'ru\t nure€
refrigerator before use
;:s g sa~ar
Zog wa:!f
&g Jlo<l~ vrnegaf
4g alr..lir.:i rr. ,,
Sg Lu e pc~
n.25 g Xa~lii<Ja ta'~Q g.'11 l~l
EJBA
ban~ t!e·w
APRICOT SORBFT
In a pan, heat the water with tfle invert sugar to 50•c1122 °FI
i:s s "3tt:
15 g ~~!
su;a• Thoroughly mix the sugar with the glucose powder and Cremodan and
48 Q
add this to the water Heal to 85 •c 1185 °FI and then refrigerate for a;
1u s ;tu~~..tl
2g CreltOC43 (stobit1ml least 3 hours
a;:icGl paret Add the apricot puree to the cooled mixture and blend thoroughly w1tt1
tS& g
a hand blender Churn 1n the ice cream maiu~r and store 1n freezer un: I
EXIRA ready to use.
ba~d h'endtr
ice cream ma~.ei
6~RNISH I 6retnchocotate curls I Orange chocolate curl/ Lemon cress
PASSION FRUIT CRtMEUX, _I 2 A PRICOT ~10U ~SE I 3 ORAN GE GLAZE / 4. SABLt PASTRY
5. BERGA /\I OT 1'.1ERINGUE I 6. APRI COT COM POTE I 7. CU HD CHEESE MOUSSE
8 W H ITE CHOCOLATE SPRAY I 9 ~IANGO COU LI S I 10. AP RICOT SOR BET
162
CAFE GlACE
CHOCOLATE COOKIE
50 g butter
Melt the chocolate together with the butter 1n the microwave oven_
105 g Guanaja dark chocolate [Valrhonal
100 g almond paste

Beat the almond paste with the pumpkin pie spice and orange zest in a
3g pumpkin pie spice
stand mixer fitted with a flat beater until smooth.
zest of 1 orange
50 g egg yolks Slowly add the egg yolks to the mixtu re. Then add the melted chocolate
and the butter; continue to mix until smooth
250 g egg whites Beat the egg whites and sugar in a stand mixer fitted with a whisk until
75 g sugar firm peaks form _Carefully fold the egg whites into chocolate-almond
mixture_
£XTR A Place cake rings with a diameter of 10 cm (4") on a baking sheet Lined
stand mixer with flat beater and whisk with a Silpat baking mat and use a piping bag to pipe the cookie dough
piping bag into the cake r ings. Bake in an oven at 180 °C [356 °F] for 10 minutes.
cake ring. 10 cm 0 Wl Remove the cake nng and Let cool before use.
baking sheet with Silpat silicone baking mat
COFFEE CREMEUX
7g Agar+ blend [New Tex) Heat the Agar+ together with the cream . milk. sugar and egg yolks in the
200g cream Thermom1x at speed setting 4 to 80 ° C [176 °F] [Agar+ binds at 80 °CJ_
160 g milk
65 g sugar
80 g egg yolks
Add the coffee grounds. sa lt, hazelnut paste and the instant coffee and
2g coffee grounds
1g salt mix thorough ly. Let coot and fill a piping bag with the coffee cremeux.
Keep 1n the refrigerator before use.
10 g hazelnut paste 1100%)
10 g instant coffee
EXT RA
lhe1momix
piping bag
LEMON AND HONEY

GANACHE
19 g honey Heat the eream with the honey and
. add the vanilla bean and lemon zest.
Leave the liquid to infuse overnight
265 g c1eam
1 vanilla bean
6g lemon zest
. h t uid reheat and pour on top of the two chocolates. Blend
207 g dark chocolate [Callebaut 811 I Strain
. the diq blender
· h t - O h ·
10 rorm a smoot emu s1on. nee t e mixture
157 g Sa1nt·Oomingue dark chocolate [Cacao Barry) with a ant mpera ture of 37 °C (99 °Fl. blend the softened butter on
70 g butter !softened) reaches a e · - b
_ a hand blender. Slore the ganache 1n a piping ag.
with
EXTRA
hand blende1
piping bag
165
!3AILEYS ICE C H Et\~ I
· l he cream mill< glucose and invert sugar l o a boil
hOO g c1eam In a pan. bnng · ·
·~6 g milk
33 g glccJSe
40 g invert suga1
Whisk the brown sugar and the egg yolks togelher and add lhe
i;o g brown sugar
sweetened milk mixture Combine thoroughly and reheat the mixture in
233 g egg yolks
the pan to 84 °C 1183 °Fl.
Remove from heat and add the ground coffee. Trablit. chocolate and
7o ground coffee
l 3g Trabhl coffee extracl Baileys. Combine thoroughly and strain the liquid through a fine-mesh
133 g Oulcey blond chocolate [Valrhonal sieve. Let the mixture cool and then churn in an ice cream maker
5~ g Baileys
EXTRA
fme-mesh sieve
1te cream maker
COFFEE ESPUMA
150 g espresso In a pan. heal [but do not bo1ll the espresso together with the orange
nnd of l orange rind and infuse for 30 minutes.
'50 g condensed milk Strain the espresso and add the condensed milk. Frangel1co. ground
lO g Frangelico [coffee liqueur! coffee. and fleur de sel to the liquid Whisk well and allow to cool
3g ground coffee
lg fleur de sel Add the ProEspuma and blend thoroughly with a hand blender. Pour the
liquid into a whipping siphon and charge the siphon with 3 chargers
60 g ProEspuma (stabilizer! (Sosa) Allow to rest for al least 2 hours in the refrigerator before use.
EXTRA
fine-mesh sieve
hand blender
whipping siphon with 3 charge1s
WH ITE CHOCOLATE
CRUNCH
Melt the chocolate and whisk in the Trisol. Pour onto a S1lpat baking
175 g lvoire white chocolate (Valrhonal
mal and bake in the oven for 12 minutes at 160 °C [320 °Fl. stirring
35 g Trisol soluble f1ber !Texturasl
frequently Let the mixture cool so 1t becomes crunchy.
EXTRA
S1lpat silicone baking mat
DULCEY CHOCOLATE
CRUNCH
175 g Oulcey blond chocolate (Valrhonal
0
35 g Trisol soluble fibe1 [lexturasl ~:~t ~~e chocolate and whisk 1n the Trisol. Pou r onto a Silpat ba king
r d bake in the oven for 12 m inutes at 160 °C [320 ° FJ slirnng
EXTRA requently Let the mixture cool so it becomes crunchy •
166
CHOCOLATE SPONGE
C.\KE
193 g egg whites ~lend all the 1ngred1ents in the Thermomix until completely smooth.
120 g almond powder . train the mixtu re through a fine-mesh sieve and allow to rest overnight
1
11fl g egg yolk
~ the ref rigerator. Pour the mixture into a whipping siphon and charge
t e siphon with 4 chargers. Foam the sponge cake into polystyrene
120 g sugar
foam cups, fi lling them 2/3 of the way. Cook the cake 4 cups at a
30 g flour
l ime, for 1 minute and 45 seconds in the microwave oven° at full power
18 g cocoa powder
900 watts! Turn the cups upside down, set aside and allow to cool.
Remove the sponge cake from the cups with a fork.
EXTRA
Thermom1x
whipping siphon with 4 chargers
piping bag
fine-mesh sieve
COCOA CRUNCH
300 g butter Combine all the ingredients in a stand mixer fitted with a dough hook to
300 g almond powder form a fi ne crumble . Spread the crumble over a baking sheet lined with
300 g dark brnwn sugar parchment paper and bake in an oven at 170 °C 1338 °F] for 15 minutes
275 g flour Toss the crumble regularly with a spatula while baking. Allow to cool.
65 g cocoa poV1der
3g salt
[XTRA
CHOCOLATE CRISP
100 g cocoa paste In a pan, combine all the ingredients and bring them to a boil. Pour
550 g water the cooked mixture into a bowl, cover with plastic wrap, and allow to
150g sugar cool completely. Blend the mixture in the Thermom1x to 50 °C (122 °F]
150 g glucose powder at speed setting 10 until completely smooth. Allow the mixture to rest
10 g Gellan gelling agent [Texturasl overnight in the refrigerator. Using a palette knife, spread the smooth
10 g Aga1 powder ITexturasl batter 1n a thin layer over a silicone baking mat with a square template
05g Xantana xanthan gum ISosaI measuring 5 x 5 cm (2'" x 2"1. Bake in the oven at 150 °C (302 °F) for
about 14 minutes. Lightly crease the crisp when it has iust come out
EXTRA of the oven and is still malleable Allow to cool Store the crisps in an
The1momix airtight container.
palette knife
silicone mat
s
squa1e template measu1ing 5 x cm IZ- x r1
QUlNOA TUILES
Cook the qu1noa in salted water until tender. Make sure the l1qu1d 1s
300 g Qutnoa
600 g wate1 completely absorbed.
20 g salt
Add the sugar to the still wa rm quinoa and blend in the Thermomix
200 g suga1 to form a smooth paste Let the paste cool and use a palette knife to
spread it out in a thin layer on a S1lpat baking mat. Bake 1n the oven at
EXTRA
l 70 •c 1338 °FJ for about 10 minutes. Allow to cool and then break 1t up
lhe1mom1x
into pieces. Store the tuiles 1n an a1rt1ght container
S1lpat silicone baking mat
palette knife
167
MILK CHOCOLATE BREAD
3v gel.a:.l i=r.;ff Mix the gel atin powder with the cold water ano bloom for 20 m.:-utes
i 5a :old r.1e1
25ilg cmrn Heat the cream with the m rlk. egg yoll( and sugar m the Thermcrn;x to
tag ·• 84 °C 1183 °F) at Low speed
:JI g ~~ JillllS
Z5~ ~ar
5flU g Onzaba milK chucolat~ IValrtionai Dissolve the bloomed gel atin in the m ixture and pour it on top of the
chocolate Blend thoroughly with a hand blender to form a smooth
emulsion and allow to cool to 37 °C (95 °FI.
Fold the mixture into the mascarpone to form a smooth cream.
EXiRA Pour the cream into a whipping siphon and charge the siphon With
T'mmomu 3 chargers Foam the cream into a vacuum-seal container and form
hand blende1 a vacuum so the foam nses and becomes light and frothy. Place the
conta·ner 1r1th vaOJum pump conta iner with the frothy cream in the freezer. Spoon the frozen frothy
w!11~p1;g siphon with 3 ch.argers cream onto the dessert i ust before serving.
LEMO N CONFIT G
lemons Peel the Lemons with a peeler. Scrape out the white part of the nnd with
a knife and then slice the nnd rnto thin strips.
2g salt l3xl Bnng 100 grams water wrth 2 grams of salt to a boil and briefly blanch
100 g water13 xl the rinds rn the salted water. Then nnse the nnds rn ice water: Repeat
this process twice. Thrs rs to remove the bitterness from the rinds.
Juice of 2 lemons Bnng the lemon 1u1ce together wrth the sugar and water to a boil and
40 g sugar add the lemon rinds. Let the rrnds slowly crystallize over low heat until
50 g water they become translucent. Remove the rrnds from heat and keep them rn
the syrup rn the refrigerator.
EXTRA
pan
ice water
ROASTED
HAZELNUTS
100 g ha1elnuts Place the hazelnuts on a bakrng sheet lined with a Stl pat bakrng mat
and let them lightly roast rn an oven at 160 ° C 1320 ° FI for 8 mrnutes. Let
EXTRA the nuts cool and coa rsely cho p them w ith a knife.
baking sheet with Silpat baking mat
GAR NISH I Fresh lemon and orange lest. These are grated over the dessert iusl before serving.
168
88
I CIJOCOLATE COOK IE / 2. COFFEE CH l: MEUX I 1 LE.MON AJ\:D HO NEY GAN 1\CllE

'1. BAILEY<; ICE CHEAM I 5 COFFEE FSPUMA I 6 WHITE CllOCO l.ATE CRUNCl l
7. l)LILCEY Cl IOCOLATE C RL'NC I I I 8 Cl IOCO LA f E SPONGE CAKE I 9 COCOA C ll U~CI I
10 CI-IOCOLA'I I" CHISP / I I. QUINOA TUILES I 12 M I LK Cl lOCOl.ATF BHE AD
U LEMON CONFIT I 1•1 HOr\STED ll AZELNU T S
169
lllHI E WORLD OfF
llOMORROWlAND
NUMBER OF SER VINGS . 4
WHITE CHOCOLATE
SPHERE
Melt the chocolate in a microwave ove n until it reac hes a temperature
500 g white chocolate of 45 °C I11 3 °F). Pour 80% of the chocolate out onto a marble work
surface and bri ng the tem pe rature back down to 27 °C 181 ° F). stirring
EXTRA constantly. Combined the cooled chocolate with the st ill wa rm chocolate
thermometer until you reach a temperature of 29 °C or 30 °C !approx. 85 °F).
plastic wrap
chocolate mold [hemispheres] The chocolate has now been tempered . Fi ll two 8-cm (3-1/8")
round pastry cutter. 0 7 cm [2-3/4"] hemisphere-shaped chocolate motds with the chocolate and tap the
spray gun molds firmly on the bench, removing any air bubbles that may rise to
satay skewer the surface in the chocolate . Turn the molds upside down over a tray
and let the chocolate run out of the motd.
With a knife, scrape the excess chocolate from the molds, making sure
that the edges are nice and clean . A thin layer of chocolate has now
formed 1n the hemisphere. Let the chocolate crystallize unt1l 1t doesn 't
stick to your fingers when you touch it.
Stick a satay skewer into the center of one of the hemispheres and
make a circle with wavy l ines. Let 1t harden completely and unmold the
chocolate.
Remove the still intact hemisphere from the chocolate mold. Spread a
thin layer of chocolate out on a plastic sheet and let it crystallize briefly.
Cut out a few 7-cm 12-3/4"1chocolate circles with a round pastry cutter.
Let the chocolate crystallize completely.
Use a bit of white chocolate to glue the intact hemisphere onto the
chocolate circle and coat 1t with white chocolate spray Also coat the
hemisphere with the wavy circle cut out with the white chocolate spray.
WH ITE CHOCO LATE

SPRAY
33 g cocoa butler a hand blender Spray the mixture at 45 °C [113 °Fl
66 g sunflower oil
2g titanium dioxide
EXTRA
hand blender
175
BASIL CH l~ MEUX
OSg gelatin powde1
?.5 g wale1
Heat the lemon iu1ce together with the eggs and sugar in the Thermo mix
46 g lemon 1u1ce unt1l 1t reaches a temperature of 84 °C [183 °FI at low speed Add the
30 g eggs
bloomed gelatin and mix thoroughly
35 g sugar
Allow the mixture to cool to 37 °C [99 °FI. then add the softened butter
40 g butter lsoflenedl
a bit at a time and blend 1n the Thermom1x
Blend the fresh basil leaves into the mixture until a smooth green
40 g fresh basil
mixture forms
Rub the mixture through a fine-mesh sieve and use a piping bag to pipe
EXTRA
the cremeux into the intact white chocolate hemisphere 11 cm 13/8"1
fine-mesh sieve
thick!. Refrigerate . allowing the cremeu x to firm up
Thermom1x
piping bag
WH ITE CHOCO LATE

MOUSSE 8
2.5g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
13 g cold water
60 g cream In a saucepan, heat the milk and the cream.

60 g milk
2' g egg yolks Whisk the egg yolks together with the sugar and pou r the warm cream
12 g sugar mixture on top. Reheat the mixture in the pan to 84°C [183 °FI. stirring
continually with a spatula lcreme ang la1sel.
95 g lvoire while chocolate !Valrhona) Dissolve the bloomed gelatin in the warm creme angla1se and pour on
top of the lvoire chocolate . Blend thoroug hly with a hand blende r and
allow to cool to 35 °C 195 °FI.
180 g heavy or Ylhipping cream. whipped Fold the creme angla1se into the whipped cream Using a p1p1ng bag,
pipe the mousse into the chocolate hemisphere on top of the basil
EXTRA cremeux to a thickness of 2 cm 13/4"1. Refrigera te to allow the mousse
fine-mesh sieve to firm up
piping bag
hand blender
STRAWBERRY GELEE
150 g strawberries. cut in brunoise D1v1de the strawberry bruno1se over 4 silicone molds. [circles measuring
7 cm 12 3/4'1 0 and 1 cm 13/8"1 th1ckl.
375 g 1aspberry pu1ee In a pan. heat the raspberry puree with the sugar water and add the
125 g suga1 water 11 part water. 1 part sugar! Gelatina Vegetal to the liquid. Whisk well and bring the mixture to a
15 g Gelatina Vegetal vegetarian gelatin !Sosa! simmer.
EXTRA D1v1de the l1qu1d over the strawberry bruno1se 1n the silicone molds
silicone ci1cles. 0 7 cm and 1 cm thick 12 3/, . 3/8" thick! Refrigerate until the gelee has completely set. Remove the gelee from
the s1l1cone mold and place it on top of the white chocolate mousse in
the chocolate hemisphere. Refrigerate
176
RED CHOCOLATE SP RAY
lGO g wllite chocolate Heat all the 1ngred1ents in a microwave oven and blend thorough ly w ith
33 g cocoa butte1 a hand blender. Spray the mixture at 45°Cf113 ° Fl
~g sunflowe1oil
2g 12d food colo1mg l!at soluble!
EXT RA
hand hlende1
RASPBERRY MOUSSE
8.5g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
40 g water
45 g sugar Make the Ital ian meringue: In a pan, cook the sugar and water to 121 °C
29 g water 1250 °FI
50 g fresh egg whites Blend the egg whites with the Album1na with a hand blender and whisk
2g Albumrna powdered egg white !Sosa] the mixture rn a stand mixer fitted with a whisk until stiff peaks form.
Slowly add the syrup al a temperature of 121 °C (250 °Fl to the whisked
egg whites. Let the mixture cool, whisking constantly, until firm.
400 g raspberry puree In a pan. heat 1/3 of the raspberry puree and dissolve the gelatin rn
Juice ol 1lime the puree. Mix rn the rest of the raspberry puree, the lrme and the
5g strawberry sugar ISosal strawberry sugar and powder and let the mrxture cool to 25 °C (77 °F).
5g strawberry powder ISosal
80 g Italian meringue Fold the raspberry mrxture rnto the meringue wrth a spatula
240 g heavy or whipping cream. whipped Finally, carefully fold the cream rnto the mrxture. Using a prping bag.
prpe the mousse rnto the 4-cm 12"1 srlrcone hemisphere molds. Chill rn
EXTRA the freezer untrl the mousse rs completely frozen.
hand blender
stand mixer with whisk Remove the hemispheres from the molds and. usrng a spray gun.
s1l1cone hemisphere molds. 0 4 cm lrJ rmmedrately coat them wrth the red chocolate spray Place the frozen
spray gun hemisphere on top of the strawberry gelee rn the chocolate hemisphere
piping bag and defrost rn the refrigerator
WH ITE AND RED

CHOCOLATE SPRJGS
300 g white chocolate Melt the chocolate rn a microwave oven until rt reaches a temperature
of 45 °C 1113 °Fl Pour 80% of the chocolate out onto a marble work
surface and brrng the temperature back down to 27 °C 181 °F). strrrrng
constantly. Mrx the cooled chocolate wrlh the strll warm chocolate until
you reach a temperature of 29 °C or 30 °C !approx. 85 ° Fl The chocolate
has now been tempered . Spread the chocolate out on a piast re sheet
wrth a frne-toothed comb. creating long, thrn chocolate strrps. Let the
chocolate crystallize. Put another sheet of plastic on top of the chocolate
and cover wrth a baking sheet to prevent the chocolate from cur lrng up.
300 g red chocolate Repeat the same process wrth the red chocolate for the red sprrgs.
Spread a thin layer of some of the remarnrng red chocolate on a piastre
EXTRA sheet and let rt crystallize slightly Cut out a few hearts with a heart -
plastic wrap shaped pastry cutter Let the chocolate crystallize completely and
comb remove from the plastic sheet
baking sheet
heart ·shaped pastry cutter
GARNIS H I St1asberry / Hot lips sage lftowersl I Ma111pan ftowe1 I Lemon cress
177
d -
88
L Wlffl I ( llOCOI A'! I· SP ll EHE I '2 . WIJ ITI·. Cll OC.:ULAT F. SPHAY / :1 \\ASll CH.l~ i-.IFl ' \
l WHITE CllOCOLAf F MOUSSF I S. STH/\\VBEHHY GE Ll~ F. I 6 l\ F.D l' l IOCOI ,\ rF S\lH"
7 HAC:. 1'131.HRY MOUSSf·. I 8. WI llTE AN D HEI) Cl IO COI r\ IT. SP l\l ~~S
,
WORlD OrF
BUlllllERrFl l ES
DULCEY INTERIOR
Z5g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
lZ 5 g cold water
250 g milk In a saucepan, heat the milk with the glucose and the tonka bean just
Z4 g glucose until 1t reaches the bo1l1ng point. Remove from heat. cover with plastic
1 tonka bean w rap, and infuse for at least 30 minu tes . Strain the milk m ixture, reheat
in a pan and add the bloomed gelatin. dissolving 11 completely.
465 g Oulcey blond chocolate IValrhonal Pour the warm milk mixture on top of the chocolate and blend with a
hand blender to form a smooth emulsion .
500 g heavy or whipping cream. whipped Allow the mixture to coot to 35 °C 195 °Fl. then fold in the whipped
cream.
EXTRA
sieve Use a piping bag to pipe the mixture into a 2-cm [3/4"") s1 l1cone sphere
hand blender mold and chill in the freezer. Unmold and use the sphere as the interior
piping bag for the white chocolate bavaro1s
silicone sphere mold. 0 Zcm l3WI
WH ITE CHOCOLATE
BAVARO IS
65g gelatin powder Mix the gelatin powder with the cold wate r and bloom for 20 minutes.
32 g cold water
150 g cream In a pan. heat the cream with the milk. vanilla bean and tonka bean.
150 g milk cover with plastic wrap, and infuse for at least 30 minutes. Stram the
I tonka bean mixture through a sieve and reheat 1n a pan
60 g egg yolks Combine the egg yolks and sugar thoroughly with a whisk. Pour 1/3 of
30 g sugar the warm milk on the egg yolk mixture and mix well Add the remaining
warm milk mixture and then heat the m ixture over low heat to 84 °C
(183 °Fl. stirring constantly with a spatu la !creme angla1sel. Add and
dissolve the bloomed gelatin 1n the warm mixture.
235 g lvoire white chocolate IValrhonal Pour the warm creme angla1se over the white chocolate and blend with
a hand blender to form a smooth emulsion.
450 g heavy or whipping cream. whipped Allow the mixture to cool to 32 °C [90 °Fl. then fold in the whipped
cream Using a p1p1ng bag. pipe the mousse into a 4-cm (1-1/2""1 s1l1cone
EX1RA sphere mold and place a frozen Ou lcey interior sphere in the middle
sieve Pipe the mousse into the 2-cm (3/4"1 s1l1cone sphere molds. Chill in
hand blender the freezer and let them freeze completely. Unmold the frozen spheres
silicone sphere molds. 4 cm and 2cm 011 1/Z- and and , using a spray gun. coat them with white chocolate spray. Place the
JWJ spheres on a plate and allow to defrost.
spray gun
18 1
100 g w!ute chDCtllate
33 g Mycryo powjered cocoa butter [C~llebaut} a hand blender Spray the mixture at 45 °C 11 13 °FI
66 g sunflower oil
2g ti:an•um d1ox1de
EXTqA
hand b1ender
ELDERFLOWER MER1NGUE
Combine all the ingredients and blend with a hand blender. Whip up
20 g water
55 g elderflower syrup the mixture in a stand mixer at low speed until a sturdy foam forms
45 g me11ngue powder Take a piping bag fitted with a smooth 5-mm 11/4"1 pastry tip and fill
15 g Albumma powdered egg white [Sosa] 1t with the meringue. then pipe round dots on a Silpat baking mat. Dry
O1 g Xantana xanthan gum !Sosa] the meringue for 2 days in a drying oven at 50 °C 1122 °FI. Store 1n an
a1rt1ght container.
EXTRA
hand blender
piping bag
e
pasuy tip. 5 mm 11/4"1
S1lpat silrcone baking ma1
drying oven
YOGURT SPO GE CAKE

165 g pasteunzed egg whites
c
70 g Greek yogun Combine all the ingredients in the Thermomix. blend at high speed
BO g almond powder until completely smooth Strain the mixture through a fine- mesh sieve
50 g flour and fill a wh1pp1ng siphon with the mixture. Do not charge the siphon
1g salt yet Allow to rest overnight in the refrigerator. Let the batter reach
3g lemon puree room tempera ture Charge the siphon with 4 chargers and spray the
60 g sugar mixture into polystyrene foam cups. Fill the cups 2/ 3 of the way. Place
the cups, four at a time. in the microwave oven and cook the mixture
EXTR A at 900 watts for 25 to 30 seconds. Turn the cups upside-down and lel
lhermom1x the sponge cake coot 1n the cups Remove the sponge cake from the
hoe-mesh sieve cups with a fork
wh1pp1ng siphon with 4 chargers
WHITE CHOCOLATE
CHU CH
Mell the chocolate in a bowl and mix in the Trisol. Pour the chocolate on
35 g lvoue wtute chocolate (Valrhonal a baking sheet lined with a S1tpat baking mat Bake in the oven at 160 cc
7g l11sol soluble f1ber !leXlurasl 1320 °FI for 12 minutes, stirring frequently Let cool.
EXIRA
baking sheet with S1lpat silicone baking mat
PUM PER ICKE L 0

600 g pumpernickel rye flour
Combine all the 1ngred1ents except for the tapioca in the Thermom1x al
340 g waler high speed until completely smooth
70 Q Oil
ug sail
BO g tapioca flour
Frnally add the tapioca flour and continue to blend into a smooth whole
Use a piping bag l1tted wrth a smooth 3-mm 11/8") pastry tip to pipe tht:"
EXTR A
dough into a deep fryer. forming long. than strands Fry at 180 °C 1350
lhermom1x
° Fl unttl they are golden brown Remove from the deep tryer Jnd dr:i111
p1p1og bag
on paper towels Store an an airtig ht container
srrall pastry tip. 0 3mm 11/B J
d~ep fryer with oil
paper towels
LR2
NUTTY CHOCOLATE
SHAVINGS
600 g almond chocolate Melt the chocolate and stir in the nuts. Combine in the Thermomix to
100 g salted cashew nuts make a fine mixture. Pour the mixture into a cake ring measuring 14 cm
15- 1/2"] in diameter and allow to set. Make shavings w ith a chocolate
EXTRA shaver.
Thermom1x
rake rmg. 0 14 cm 15-1/rl
chocolate shaver (Wanz1l
HAZELNU T MOUSSELINE
250 g milk Heat the milk in a pan Whisk the sugar with the custard powder and the
50 g sugar egg yolks and add some of the warm milk to the mixture. Blend well and
40 g egg yolks pour the mixture into the pan. adding 1t to the rest of the milk. Let the
35 g custard powder mixture simmer. stirring continuously with a whisk !creme patiss1erel.
80 g praline Add the praline to the warm cream and slowly beat the m ixture in a
stand mixer fitted with a whisk.
130 g butter Very gradually add the butler unt1l 1t 1s completely incorporated. Spoon
the mousseline into a piping bag and keep 1t in the refrigerator.
EXTRA
piping bag
LEMON AND OLIVE OIL

CREAM
230 g fresh lemon iu1ce Heat all the ingredients (except for the olive oill 1n the Thermom ix to a
40 g yuzu JUiee temperature of 80 °C I 176 °FJ at speed setting 4 Let the mixture cool
150 g eggs and carefully mix in the olive 011 Spoon the cream into a piping bag and
20 g Creamy Gel starch blend INeYI Texl keep 1t in the refrigerator
105 g olive oil
EX TRA
lhermom1x
piping bag
COCKTAlL
60 g frangel1co !coffee hqueurl In a pan, heat the Franget1co and the amaretto until it's JUSt at the
BO g amaretto boiling point in order to allow most of the alcohol to evaporate. Let the
150 g orange iu1ce cocktail coot and then add the remaining ingredients Mix thoroughly.
90 g apricot puree
1g salt
50 g lime juice
100 g suga1 syrup 11 part water. 1part sugar!
Z5 g cardamom syrup ·
25 g ginger syrup
40 g hazelnut pratin~
10 g 11stretto colfee
GAR HIS H / White chocolate butterflies (made with a JO-punter! / White chocotale sphere with holes I White chocolate curls I Ats1na cress
183
-~
FllGS
PL1FF PASTRY
350 g flour Mix the flour with the salt. water, butter and vinegar in a stand mixer
15 g salt fitted with a dough hook and knead for 5 m inutes at low speed to form a
150 g water firm dough. Knead the dough fo r another 10 minutes at medium speed
112 g butter Let the dough rest for 23 hours in the refrigerator.
5g vinegar
flour for dusting Roll the dough out to a thickness of 7 mm (1/4"1 with a rolling pin Dust
the rolling pin and the work surface with flour as you do so.
385 g butter [at room temperature! Scatter the butter in small pieces over half the dough.
powdered sugar Fold the dough 1n half. trapping the butter between two layers of dough
Roll the dough out to a thickness of 7 mm (1/4 "l once more and allow
EXTRA to rest for an hour in the refrigerato r. Repeat this step two more times
waffle 11on Roll the dough out to a thickness of 3 mm (1/8"] and cut out 4 puff
stand mixer with dough hook pastry circles measuring 8 cm 13-1/8"1. Cook the puff pastry slices in
2 Silpat silicone mats a waffle iron for 2 minutes. Dust the slices with powdered sugar and
rolling pin bake in between 2 S1lpat baking mats in an oven at 200 °C (392 °Fl for
round pastry cutter. 0 8 cm [3-1/B"l 6 minutes. Bake for another 4 minutes without the S1lpat mats until
golden brown . Let the pastry cool before use.
CHOCOLATE FRIAND BASE

60 g almond powder Beat the al mond powder with the powdered sugar, invert sugar, orange
160 g powdered sugar zest and vani lla bean seeds in a stand mixer fitted with a flat beater
15 g invert sugar
zest of 1 orange
vanilla bean
150 g egg whites Add the egg whites. followed by the flour to wh ich the baking powder
30 g flour and cocoa powder has been added.
2g baking powder
15 g cocoa powder
50 g butter
Melt the butter and combine this with the melted dark chocolate. Slowly
40 g dark chocolate
add the chocolate mixture to th e rest of the dough wh ile the flat beater
in the sta nd mixer cont inues to bea t slowly. Place the cake rings on a
EXTRA
baking sheet lined with a S1lpat baking mat and use a p1p1ng bag to pipe
the dough into the cake rings 10 8 cm 13-1/8"1. 1 cm 13/8"1 th ick! Bake
cake rings. 0 8 cm and 1 cm high [3-1/8" by 3/B"l
in an oven at 180 °C 1356 °Fl fo r 13 minutes. Allow to cool. Make a hole
round pastry cutter. 0 3 cm [1-1/B"l
in the middle with a cu tter measuring 3 cm 11-1/8"1. This will be filled
baking sheet with Silpat silicone baking mat up with the fig preserves later
piping bag
FI G COU LI S
53 g suga1 syrup 11pa1t watc1. 1pa1t sugar! Thorough ly mix the suga r syr up with the fig puree 1n the Th ermo m1~
100 g fig puree
03 g Xantana xanthan gum ISosal Add the Xantana. Mix well to make sure the Xantana 1s thoroughly
incorporated. Allow to rest overn ight in the refrigerator.
EXTR A
Thetmom1x
HA ZELNUT CRUNCH
300g bullet Mix all the ingredients in a stand mixer fitted wi th a flat beater to form
300 g hazelnut powdet a crum ble. Spread the crumble over a baki ng sheet lined with a Silpat
300 g btown suga1 si licone mat and bake in an oven at 150 °C 1302 °FI for 20 min utes until
3g salt a golden-brown cru mble forms. Stir the crumble occasionally with a
270 g flout pale tte knife during bak ing so that it bakes evenly.
45 g cocoa powder
EXTRA
stand mixet with flat beater
palette knife
FIG PRESERVES 8
300 g fresh figs In a pan. heat the honey and add the figs. Let simmer for 2 minutes until
30 g honey the figs turn soft. Remove from heat and refrigerate in a bowl.
zest of 1 lemon Mix the zest into the completely cooled preserves. Kee p the preserves
in a p1p1ng bag 1n the refrigerator. The preserves will be used to fill the
EXTRA hole in the chocolate friand.
piping bag
PISTACHIO ICE CREAM

775 g milk Heat the milk, cream and the van illa bean in a saucepan and infuse the
262 g cream vanilla for 20 minutes. Stra in the l iquid and reheat in the pa n.
1 vanilla bean
45 g egg yolks
Combine the sugar with the cream powder, mi lk powder. glucose powder
210 g sugar
and the e.gg yolks. Add a bit of the creamy milk and blend thoroughly
30 g powdered milk
wi.th a whisk . Return the mixture to the pan with the remaining creamy
30 g cream powder
milk and heat to 84 °C I 183 °F]. stirr ing consta ntly with a spatula.
52 g glucose powder
50 g p1stach10 paste
Add the.pistachio .paste to the warm mixture and let chill for at least
EXT RA 4 hours 1n the refrigerator. Churn in an ice cream maker.
ice creammaker
GARNI SH I Fresh figs.quartered I Alsina cress / Ruby chocolate
l. P ~f:F PA.~TRY I 2. CHO COL ATE FH lA ND 13A : · • . •

4. HAZE.I.NU I CR UNCH / 5 FIG PHESFlWFS I SL , ( .~. I· lG CO ULI S
. ' · •• 6. PISl ACI 110 ICE CHEl\i\ I
190
SUMMERTllME
NUMBER OF SERVI NG S 4
~1ANGO COMPOTE
Ii g gelatm powder Mix the gelatin powder with the cold water and bloom for 20 mrnutes.
30 g water
mg mango puree In a pan. bring the mang o puree together w ith the passion fruit puree
1Z5 g passion fruit puree and sugar to a boil.
8' g sugar
250g mango. cut into bruno1se Add the mango brunoise and cook for another m inute. Remove from
heat and add the bloomed gelatin.
J0g gin Finally, add the gin. Spoon the compote into 2-cm [3/4" ) sil icone sphere
m olds and freeze . These spheres wrll be used as the interior for the
EXTRA coconut mousse sphere.
silicone sphere molds. 0 2cm l3Wl
COCONUT MOUSSE
4g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 m inutes.
20g cold water
330 g coconut puree In a pan. heat the coconut puree together with the lim e Juice.
50 g lime juice
18 g custard powder Combine the sugar w rth the custard powder and add the egg yolks.
100 g sugar Wh rsk thoroughly an d ad d a brt of the warm coconut puree. Pour
80 g egg yolks everything into a pan and continue to cook until th e m ixtu re starts to
srmmer. Keep strrrrng constantly with a wh isk.
70 g Mycryo powdered cocoa butter !Callebautl Remove from heat and drssolve the bloomed gelatin and Mycryo in the
mixture. Let the mrxture cool to 25 °C 177 °Fl
520 g heavy or whipping cream. whipped Carefully fold the whipped cream in with a spatula . Usin g a piping bag,
pipe the mousse into the 4-cm 11-1/2"1 silicone sphere molds and place
EXTRA a frozen mango compote sphere in the center of the mold. Finish filling
piping bag the mold with the mousse and freeze until everything is completely
srlicone sphere molds. 04cm11-1/rl frozen . Unmold the spheres and, using a spray gun, coat them with the
spray gun w hite chocolate spray. Defrost in the refrigerator before use.

100 g white chocolate Heat all the ingredients rn a microwave ove n and blend thoroughly w ith
33 g cocoa butter a hand blender. Sp ray the mixture at 45 °C (113 °Fl.
66 g sunflower oil
2g titanium dioxide
EXIRA
hand blender
193
d bloom for 20 minutes
CALAMANS I CREMEUX th the cold water an
Mix the gelatin powder wr
1.5 g gelatin powder
h the orange 1u1ce rn a saucepan
wate1
Heat the calamansr pu ree togeth~~f:~e for 20 minutes and drain the
7.5 g
100 g calamansi puree and add the herbs and spices
40 g orange 1u1ce mixture through a sieve.
1 vanilla bean
1 clove
1 spng of mmt
3 c1lant10leaves . nd heat this 1n the Thermom1x
Weigh out 120 grams of the t1;u1~ 1!mperature of 84 oc (183 oFl. Add
0
80 g egg together with the egg and sugar ixture and allow rt to cool to 35 °C
95 g sugar the bloomed gelati n to the warm m
(95 °Fl.
. the Thermomrx until smooth. With
Add the softened butter and J:)xs:~cone sphere mold sheet and chill rn
80 g butte1 [softened) a piping bag, fill the 2-cm (3 1 f the mold and use a spray gun to
the freezer. Remove the spheres rom f st in the refrigerator before use
EXTRA 0
coat them with the yellow glaze. e ro
sieve
The1momix
p1pmg bag _
silicone sphe1e mold. 0 2 cm [3/4 l
sp1ay gun
YE LLOW GLAZE
the cold water and bloom for 20 minutes
Mix the gelatin powder WI th
6g gelalm powde1
20 g cold water
In a saucepan. bring the sugar. glucose, neutral mirror glaze and fruit
30 g sugar purees lo a simmer.
50 g glucose
500 g neutral mmor glaze
75 g passion fru1l puree
50 g mango pu1ee
50 g orange puree
Whisk the Agar together with the cold water and bring to a boil. stirring
3g Agar powder (lexturasl constantly. Add the Agar mixture to the hot puree and bring to a boil
55 g coldwater
once again.
Add the gelatin mixture, followed by the mango and lemon vinegar and
15 g mango vinegar
15 g lemon vinegar the lemon 1u1ce.
1u1ce of 1lemon
1g yellowfood colonng !water soluble) Add the yellow food coloring. mix well with a whisk and pour the mixture
through a fine-mesh sieve into a bowl. Allow to rest for 1 day and heat
EXTRA to 40 °C 1104 °F) before use.
!me-mesh sieve
ELDERFLOWER MERINGUE
20 g water Combine all the ingredients and blend wit h a ha nd blender. Whip up the
55 g elderflower syrup mixture 1n a stand mixer at low speed until a sturdy foam forms. Take
65 g meringue powder a p1p1ng bag fitted with a smooth 6- mm 11/4"1 pastry tip and fill it with
15g Albumina powdered egg white !Sosa! the meringue. Pipe round dots on a Silpat baking mat Let the meringue
0.1 g Xantana xanlhan gum ISosal dots dry for one day 1n a drying oven at 60 °C [140 °Fl. Store in an airtight
container.
EXIRA
hand blender
sland mixer with whisk
piping bag with a pastry lip. 06 mm I1/4")
drying oven
S1lpal baking mal
194
BASIL C R E ~ I EUX
o5g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
25g wate1
&6 g lemon 1u1ce Heat the lemon Juice together with the eggs and sugar in the Thermomix
30 g eggs to a temperatu re of 84 °C 1183 ° FI. Add the bloomed gelatin and m ix
35 g sugar thoroughly. Let the mixture cool to 37 °C 199 °FI.
40 g butter !softened! Add the softened butter bit by bit and blend in the Thermom1x.
&O g fresh basil Blend the fresh basrl leaves into the m ixture in the Thermom1x unt il a
sm ooth green mixture forms. Strain the mixture through a fine- mesh
EXTRA sieve and put in a piping bag . Pipe the cremeux into 1-cm silicone
Thermomix sphere molds 13/ 8"1 Store 1n the freezer until they are to be used as the
line-mesh sieve interior for the mascarpone mousse sphere .
piping bag
silicone sphere molds. 0 1 cm 13/e-I
MASCARPONE MOUSSE
30 g coldwater
30 g milk In a pan. heat the milk together with the sugar and add the egg yolks.
175 g sugar Heat the mixture over low heat to 85 °C 1185 °FI. stirring contin uously
60 g water w ith a spatula . Then beat the m ixture in the stand mixer untrl it forms a
90 g egg yolks light mousse !pate a bombel.
270 g mascarpone Whisk the m ilk with the mascarpone unlil smooth. In a small pan.
30 g milk melt the bloomed gelatin over low heat. Weigh out 105 grams of the
lukewarm pate a bombe and carefully fold the gelatin into the mixture.
200 g heavy or whipping cream. whipped Fold the pate a bombe into the mascarpone cream and finally fold 1n
the whipped cream. Use a piping bag to pipe the mascarpone mousse
EXTRA into 2-cm 13/ 4"I s1l1cone sphere maids and place a frozen sphere of
stand mixer with whisk basil cremeux halfway into the mousse. Finish filling the mold with the
piping bag mousse and freeze. Remove the completely frozen sphe res from the
silicone sphere molds. 0 2 cm 1314"1 mold and. using a spray gun, coat them with white chocolate spray.
spray gun
LEMON CREMEUX
5g gelatin powder Mix the gelatin powder wi th the cold water and bloom for 20 minutes.
25 g cold water
250 g water Heat the water together with the sugar 1n a saucepan and add the
71 g sugar lime zest and temongrass Infuse for 20 minutes. Strain and weigh out
25 pcs lemongrass 270 grams of the l1qu1d.
zest of 1lime
BO g limejuice Mix the infusion with the lime Juice. eggs and sugar. Heat in the
186 g eggs lwholel Thermom1x to 84 °C 1183 °FI. Add the bloomed gelat in and allow 1t to
120 g sugar coot to 35 °C 195 °FI
200 g butter !softened) Add the softened butter together with the mascarpone and mix
75 g mascarpone thoroughly in the Thermomix Use a p1p1ng bag to pipe the mixture into
the 1-cm 13/8"1 s1l1cone sphere molds and freeze. Unmold the spheres
fXTRA and . using a spray gun. coat them with the white chocolate spray.
s1e·1e Defrost in the refrigerator before use
lhermom11
silicone sphere mold. 0 1cm 13/8"1
spray gun
piping bag
195
PASSION FH UIT AND
OLIVE OIL CHEMEUX
2'0 g passion fruit puree
30 g mango puree Heat the passion frui t puree with the mango puree. sugar, egg and
150 g sugar Creamy Gel 1n the Thermom1x to 84 °C (183 °F)
100 g eggs
20 g Creamy Gel starch blend !New Texl
105 g oltve 011 Allow the mixture to coot to 35 °C 195 °Fl. then mix in the olive 01! in the
Thermom1x Use a p1p1ng bag to pipe the cremeux into the 1-cm 13/8"1
EXTRA s1l1cone sphere molds and ch1ll 1n the freezer.
Thermom1x
piping bag Unmold the spheres and. using a spray gun. coat them w ith the yellow
s1t1cone sphere motds. 0 1cm 13/8"] glaze. Defrost 1n the refrigerator before use.
spray gun
MANGO COULIS
100 g mango puree Combine all the ingredients and then add the Emulbinder Blend
50 g passion fruit puree until smooth with a hand blender. Let the coul1s rest overnight in the
25 g sugar refrigerator before use.
25 g water
4g mango vinegar
4g almond milk
5g ltme 1u1ce
6g Emulbmder binding agent !New Tex]
EXTRA
hand blender
CREME PATISSIERE
WITH LEMON \.
225 g milk Heat the mi lk and lemon zest in a pan and infuse for 20 minutes. Strain
Zg lemon zest the milk and reheat.
56 g egg yolks Whisk the egg yolks together with the sugar and cream powder until
45 g sugar smooth and add 1/3 of the warm milk to the mixture. Combine well and
22 g cream powder pour everything back in the pan. Heat the liquid until it forms a creme
pat1ss1ere. stirring constantly with a whisk. Remove from heat and allow
1t to cool to 37 °C 199 °FI.
22 g butter !softened) Add the softened butter and the lemon con fit. Keep the creme pat1ssiere
10 g finely chopped lemon confit !see Ice Cream in a piping bag in the refrigerator.
Sandwich recipe]
EXTRA
piping bag
196
GENOA BREAD
100 g mawpan In the Thermom1x. beat the marzipan with the egg until smooth.
160 g eggs
45 g sugar Combine the marzipan mixture with the sugar and milk in a stand mixer
5g milk fitted with a flat beater
30 g flour Combine the flour with the baking powder and add this to the marzipan
1g baking powder mixture. Blend the mixture at low speed .
JO g butter Melt the butter to 45 °C (113 ° FJ and then add the butter to the rest
of the mixture in the stand mixer. Make sure that the butter 1s well
incor porated.
EXTRA Pour the batter into si licone shapes (ci rcles measuring 9 cm (3 V2"1l to
Thermom1x a thickness of about 8 mm (1/4"1 Bake in an oven at 180 °C (356 °FI for
silicone circles. 0 9cm 13-1/2""1 15 minutes. Unmold and allow to cool. An alternative would be to pou r
stand mixer with flat beater the batter into a deep baking tin to a depth of 8 mm l1/4'l After baking
the batter. cut out circles with a 9-cm 13-1/2"1 round pastry cutter.
Pipe the creme patissiere onto the round slice of Genoa bread and place
the chocolate r ing around it. Place the chocolate l id on top.
SUGAR RING
ZSOg 1somalt Heat the isomatt to 165 °C (329 °FJ in a heavy-bottomed pan.
3g yellowpowdered food coloring Add the yellow food coloring when the isomalt is almost at temperature
and stir until smooth with a wooden spatula . Pou r the isomalt onto a
EXTRA baking sheet lined with a silicone mat and place 11 under a heat lamp.
heal lamp Wea r heat resista nt gloves to pull the sugar apa r t.
heavy-bottomed pan
heat resistant gloves Knead the suga r once it has melted until it star ts to glisten . Pull away
wooden spatula a small piece of sugar and wrap 1t completely arou nd a cyl inder. Let the
baking sheet with Silpat silicone baking mat ring cool completely. Store 1n a tightly sealed container.
metal cylinder
WHI TE CH OC OL ATE
SLl CE
500 g whitechocolate Melt the chocolate in a microwave oven to 45 °C [1 13 °FI. Pour 80% of
the chocolate out onto a marble work surface and bring the tem perature
fXTRA back down to 27 °C 181 ° FI. stirring continuously. Mix the cooled
marble slab chocolate with the strll wa r m chocolate until you reach a temperature
palette knife of 29 °C or 30 °C [approx. 85 °FI.
plastic sheets
round pastry cutter. 0 12cm14-JWI The chocolate has now been tempe red. Spread the white chocolate
baking sheet out over a plastic sheet with a palette knife. Let the chocolate ha rden
enough so 11 doesn 't stick to your fingers when you touch it.
Cut out 4 slices with a round pastry cutter measuring 12 cm (4-3/4"].

place another plastic sheet on top and weigh everything down with a
ba king sheet. This prevents the chocolate from curling.
Remove the plastic once the chocolate has hardened complet ely. Use
the slice as a lid on which part of the dessert is assembled.
GAR NISH I Atsinacress
197
1. MANGO COMPOTE
2. COCONUT l\tlOUSSE
3. WH ITE CHOCOLATE SPRAY
4. CALAMANST CREMEUX
5. YELLOW GLAZE
6. ELDERFLO\VER MERI NGUE
7. BASIL CREMEUX
8. MASCARPONE MOUSSE
9. LEMON CREMEUX
10. PASSION FRUIT AND OLIVE OIL CREMEUX
11. MANGO COUL IS
12. CREME PATISSIERE WITH LEMON
13. GE f0A BREAD
14. SUGAR Rl r G
15. WHJTE CHOCOLATE SLICE
C IHIOCOLAllE DELllGIHlll
CHO COLATE MOUSSE RING

60 g water Heat the water with t he egg yolk and sugar in the Thermomix to 84 ° C
60 g egg yolks (183 °FI. Beat the m ixture in a stand m ixer unt1l 1t reaches a tempera ture
60 g sugar a
of 40 °C 1104 °F) lpate bombel.
!COg cream Heat t he cream and. with a spatula. fold 1t into t he melted chocolate in
ZOO g melted dark chocolate 165%) 3 parts to form a smooth ganache.
a
Then fold the pate bombe into the ganache. and make sure that the
mixture has a temperature of 45 °C (113 °FI. Heat the mixture briefly on
a microwave oven, 1f necessary
190 g heavy or whipping cream. whipped Fold t he whipping cream into the mixture with a spatula, creating a
creamy chocolate mousse Fill a p1p1ng bag with the mousse and pipe
EXlRA into 16-cm 16-1/4-) silicone ring molds. Freeze the ring molds until
lhermom1x completely frozen. Remove the rings from the motds. put the chocolate
food processor mousse ring on a wire rack and pour t he chocolate gelee sauce over t he
wire cake rack top. Place on a plate and allow to defrost.
piping bag
silicone ring mold. 16 cm 0 16· lWI
CHOCO LATE GELEE SAUCE

18 g gelatin powder Mix the gelatin powder with t he cold water and bloom for 20 minu tes
90 g cold water
Heat the water with the sugar, glucose and cream 1n a pan and dissolve
47 g water the bloomed gelatin 1n the l1qu1d. Combine welt with a whisk.
92 g sugar
92 g glucose Add the cocoa powder, dark chocolate. charcoal powder and mango
62 g cream vinegar to the warm mixture and blend thoroughly with a hand blender
Strain the mixture through a fine-mesh sieve and use at 40° C I 104 °FI.
12 5g cocoa powder
92 5 g dark chocolate !Callebaut 811 I
'g charcoal powder !black food colonngl
8g mangovinegar
EXTRA
handblender
fine·mesh sieve
203
DULCE ) MOUSSE
QUE lELLES
26 g gelatin powde1 Mix the gelatin powder with the cold water and bloom for 20 minutes
12 g cold water
60 g cream Heat the cream with the milk, egg yolk and brown sugar 1n the
60 g milk Thermomix to 84 • c1183 °FJ to form a smooth creme angla1se. Dissolve
24 g egg yolks the bloomed gelatin into the mixture.
12 g brown sugar
94 g Dulcey blond chocolate (Valrhonal Pour the warm creme angla1se over the chocolate and blend with a
hand blender to form a smooth emulsion
180 g hmy or whipping cream. whipped Allow the mixture to cool to 35 °C 195 °Fl. then fold in the whipped cream
with a spatula . Fill a piping bag with the Dulcey mousse and fill the
EXTRA 2-cm 13/4") and 4-cm 11-1/2"1 silicone quenelle molds. Chill the molds
piping bag in the freezer until completely frozen Remove the quenelles from the
silicone quenelle molds. e2 cm and 4 cm 1314" and 1-1/tl molds. place them on a wire rack and pour the chocolate gelee sauce
wire cake rack over the top. Defrost 1n the refrigerator before use.
Thermomrx
hand blender
COFFEE CREMEUX 8
7g Agar+ blend !NewTex) Heat the Agar+ together with the cream, milk, sugar and egg yolks to
200 g cream 80 °C 1176 °Fl in the Thermom1x at medium speed !speed setting 3-4).
160 g milk Agar+ binds at 80 °C.
65 g sugar
80 g egg yolks
2g coffee grounds Add the coffee grounds. salt, hazelnut paste and the instant coffee: mix
1g salt thoroughly. Let cool and use a p1p1ng bag to pipe the coffee cremeux
10 g hazelnut paste (100%) into the 1-cm 13/8") si licone sphere m olds. Freeze until the spheres are
10 g instant coffee completely frozen. Unmold the frozen spheres and, usin g a spray gun.
coat them 1mmed1ately with white chocolate spray.
EXTRA
Thermomix
spray gun
silicone sphere molds. 0 1 cm 13/8")
piping bag
WHITE CHOCOLATE
BAVARO IS
2.5g gelatin powder
13 g water Mix the gelatin powder with the cold water and bloom for 20 minutes
60 g cream
60 g In a saucepan. heat the milk with the cream .
milk
24 g egg yolks
12 g sugar Whisk the egg yolks together with the sugar and pour the warm cream
mixture on top Pour the m t b k
I183 •FJ t .· ix ure ac into the pan and reheat to 84 °C
. s irring constantly with a spatula lcreme angla1sel
95g lvoire white chocolate [Valrhona)
Dissolve the bloomed gelat th .
top of the lvoire cho l t in in e warm creme ang laise and pour on
allow to cool to 35 •ccl9~ ~Fl~lend thoroughly with a hand blender and
180 g heavy or whipping cream. whipped

Fold the creme angla1se into th h1
pipe the bavarois into a 3 -cm ll -~/~ .. PP~d cream. Use a p1p1ng bag to
EXTRA
silicone sphere mold. 0 3cm 11-1/8"1
the wh ite chocolate bavaro 1 sp ere rnold and freeze. Unmold
frozen sphere with white c~s splhere and, using a spray gun, coat the
hand blender
to defrost. oco ate spray. Place on a plate and allow
spray gun
piping bag
204
\\-HITE CHO COLATE SPRAY
:~a g 11~ :e c~ocotate Mett all the mgred 1ents in a m icrowave oven and blend thoroughly with
3; S moa b~tter a hand btender Spray the mixture at 45 °C (1 13 °FI
65g sLnllower otl
1g l!tan1u:n d101ide
rmA
~a'"d ::.e1~c1
CHOCOLATE DECOR
100 g dark chocolate Mett the chocolate ma microwave oven to 45 °C (113 °FI Pour 80% of
the chocotate out onto a marble work surface and bring the temperature
!XIRA back down to 29 °C (84 °FI. strrnng continuously Mix the cooled
r!'!rh.e stab chocolate with the strll warm chocolate until you reach a temperature
cast•c sheets of 31 °C or 32 °C [approx. 89 °FI
e
cutters measu11ng ll 5cm. 4 cm and e3 cm IZ-
, ·rr n Spread some of the remaining red chocolate onto a piastre sheet rn
s~a'' cutlers 01 small stainless-steel pastry tips a thin layer and let 1t crystallize s lightly until the chocolate no longer
t2hrg sheet sticks when you touch 1t with a finger.
Then cut out 5-cm [2"] and 4-cm (1- 1/2"1 circles with round pastry
cutters In the circle measuring 4 cm (1-1/2"1. cut a 3-cm (1 "I hole with
a cutter, creating a small ring
With small cutters [or small. round pastry t1psl. cut holes into the 5-cm
[2"] circle Put another sheet of plastic on top of the chocolate circles
and cover with a baking sheet to prevent the chocolate from curling up
during the hardening process
205
I (JJOCOIAJJ'~IOL ' <.,<., l· IH ;-..!G I 2 C llO COL:\'IEGl ·LEl"~,\l'O
J l>llCI) \ IOL".;<., l· ()lJEl\FLl .I S I 1 l'O IFFF CHl; t\IEU\ I 3. \\lll'll" l' llOCl)I \111\\\\HlH'-
(J \\' 11111· Cll OCOI Al I· SP IL\1 I 7. CllOCOI. \'I I·. 11i:L'UH
-
(
ORELYS
NUMBER OF SERVI NG S 4
ORELYS MOUSSE
l6 g gelatin powder Mrx the gelatin powder with the cold water and bloom for 20 minutes.
12 g cold water
60 g cream In a pan. heat [but do not bo1ll the cream with the mil k. lemon zest.
60 g milk vanilla bean. licorice powder and the cinnamon stick. and infuse
zest of 1h lemon overnight in the refrigerator Stram the cream through a fine-mesh
1/2 vanilla bean sieve and reheat in the pan
lfi cinnamon stick
1g hconce powder
24 g egg yolks Beat the egg yolks and brown sugar thoroughly with a whisk. Pour
lZ g brown sugar the warm cream in and reheat the m ixture 1n the pan to 84°C (183 °FI.
stirring constantly with a spatula !creme ang la1sel
94 g Orelys blond chocolate !Valrhonal Dissolve the bloomed gelatin in the warm creme ang laise and pour
everything on top of the Orelys chocolate Blend thoroughly with a hand
blender and allow to cool to 35 °C (95 °FJ
180 g heavy or whipping cream. whipped Fold the creme angla1se l35°C/95 °FJ into the whipped cream. Using
a piping bag. pipe the mousse into the 3-cm [1-1/8"1 s1l1cone sphere
EXTRA molds. Place a frozen yuzu cremeux sphere halfway into the mold and
fine-mesh sieve continue filling with the mousse. Chill in the freeze r. Using a spray gun,
hand blender coat the frozen sphere with wh ite chocolate spray.
silicone sphere molds. 03cm11 -1/B"l
spray gun
piping bag
WHITE CHOCOLATE
BAVARO IS
13g gelatin powder Mix the gelatin powder wi th the cold water and bloom for 20 minutes.
6g water
30 g cream In a saucepan. heat the milk with the cream.

30 g milk
12 g egg yolks Whisk the egg yolks together with the sugar and pour the warm cream
6g sugar mixture on top. Reheat the mixture in the pan to 84 °C ( 183 °FI. stirring
constantly with a spatula lcreme angla1sel.
47 g lvo1re white chocolate IValrhonaJ Dissolve the bloomed gelatin 1n the warm creme angla1se and pou r on
top of the lvo1re chocolate Blend thoroughly with a hand blender and
allow to cool to 35 ° C [95 ° FI
90 g heavy or whipping cream. whipped Fold the whipped cream into the creme angta1se and use a piping bag
to pipe the mousse into the 3-cm 11 - 1/8"1 s1t!cone sphere motds Place
EXTRA a frozen basil cremeux sphere halfway down into the mold and continue
hne·mesh sieve filling with the mousse Chill in the freezer. Unmold and use a spray gun
hand blender to coat the frozen sphere with green chocolate spray.
piping bag
silicone sphere molds. e3 cm fl -1/B"I
spray gun
209
CHOCOL.\ TF C RL'~1131 F
Melt the chocolate in a bowl and m ix 1t1 the Trisol Pour t ~e chocolate on
.r. 10~ te ctw.o.a:t l\la!rh~'t;;I a baking sheet lined with a S1lpat baking mo l Bake in the ovPn al 160 C
4
T1is.:.. sn'u\l,e :ibe~ fTtltuiosl

{320 °F) for 12 m inutes. stirring lrequently Let cool
rm•
tar.·"~ s~ee: W-olh s .t~ie ba~·~g mat
YCZU CRE;-..IEUX
Mix the gelatin powder with the cold water and bloom for 20 mmutes
15 g gelatin powde1
7.5Jl water
In a saucepan. heat the yuzu 1u1ce together with the vanilla bean seeds
100 g yuzu JUICe
1h vanilla bean and the cinnamon slick. Leave to infuse overnight in the refrigerator
112 cmnamon stick
60 g eggs Strain the yuzu 1u1ce through a fine-mesh sieve and then heat the iuice
62.5 Q Sl!Q31
together with the eggs and sugar m the Thermom1x to 84 °C 1183 °FI at
low speed . Add the bloomed gelatin to the warm mixture and allow it to
cool to 35 °C 195 °Fl
sn g butte1 Let the butter reach room temperature and blend 1t mto the m ixture
with a hand blender Use a piping bag to pipe the cremeux into the 1-cm
EXTRA 13/8"1silicone sphere molds Ch1ll 1n the freezer. Use the spheres for the
fine-mesh sieve interior of the white chocolate bavarois.
Tne1momu
siticone sphere molds. 0 1 cm [3/B"I
hand blende1
sp1ay gun
BASIL CREMEUX
0.5 g
c
gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
2 5g water
46 g lemon 1u1ce Heat the lemon 1u1ce together with the eggs and sugar in the Thermom1x
30 g eggs to 84 °C 1183 °FJ at low speed Add the bloomed gelatin and mix
35 g sugar thoroughly.
40 g butte1 !softened) Let the mixture cool to 37 °C [99 °Fl. then add the softened butter bit
40 g flesh basil by bit Mix everything m the Thermom1x. Blend the fresh basil leaves
into the m1x_ture until a smooth green mixture forms Stram the mixture
EXTRA :~~o~gch a fm:_-m_esh sieve. Use a p1pmg bag to pipe the cremeux into
fine-mesh sieve - m [3/8 I silicone sphere molds and freeze Remove the spheres
lhermom11 from the molds and use part of the basil spheres for the mterior of the
p1p1ng bag white chocolate bavarois
silicone sphe1e molds. 0 1 cm [3/8"1
sp1ay gun
Use a spray gun lo coat the remaining spheres with the green glaze
pipmg bag
TO NKABEANSABAYON
100 g desse1t wine Combine the dessert w ine· wo·th th e tonka bean sugar and egg yolks for
65 g sugar 15 minutes at low speed in the Th ·
ion g egg yolks [ 183 ° FJ on the Thermom ermomox. Heat the mixture to 84 °C
and allow ot to cool to '~(:S t;~·~~~e m ixture through a fine-mesh sieve
1 tonka bean
35 1
250 g heavt 01 whipping c1eam. whipped
Mox in the whipped cream and store on the refrigerator
E XTR~
Thermom11
hne mesh sieve
2 10
YOGURT MO USSE
·~g gelatin powde1 Mix the gelatin powder wit h the cold water and bloom for 20 minutes.
12.5 g water
Wh isk the Greek yoghurt together with the mascarpone. yogurt powder.
125g Greek yogurt powdered sugar and the l ime juice. mixing welt.
82.5g mascarpone
85g yogurl powder [Yopols - SosaI Heat the rhubarb juice to 60 °C 1140 °F]. dissolve the gelatin in the juice
57 5g powdered sugar and add everything to the yog hu rt mixture.
juice of 3/• time
Once the mixture reaches a temperat ure of 35 °C 195 °F]. fold in the
17 5g rhubarb 1uice whipped cream. Using a piping bag , pipe the mousse into the 1-cm [3/8"1
silicone sphere molds and chill in the freezer. Unmold the spheres and.
125 g heavy or whipping cream. whipped using a spray gun. coat them with the white glaze.
EXTRA
silicone spheie molds. 0 1cm[3/B"l
spraygun
pipingbag
YOGU RT SPONGE CAKE

265 g pasteurized egg whites Combine all the ing redients in the Thermomix; blend at high speed
70 g Greek yogurt until completely smooth . Stra in the mixture through a fine-mesh sieve
BO g almond powder and fill a whipping siphon with the mixture. Allow to rest overnight in
50 g flour the refrigerator. Let the mixture reach room temperature . Charge the
1g salt siphon with 4 chargers and spray the mixture int o polystyrene foam
3g lemon puree cu ps. Fill the cups 2/3 of the way. Place the cups. four at a time. in the
60g sugar microwave oven and cook at 900 watts for 25 to 30 seconds. Turn the
cups upside-down and let the sponge cake cool in the cups. Remove the
EXTRA sponge cake from the cups with a fork.
polystyrene foamcups
The1mom1x
fine-meshsieve
LEMON CREAM
90 g milk Heat the milk and lemon zest in a pan and infuse overnight. Strain the
zest of 1/z lemon milk through a fine- mesh sieve and reheat.
18 g sugar Whisk the sugar with the cream powder and egg yolks and then m ix
9g creampowder 1n the milk. In a pan. heat the liquid until it forms a creme patiss1ere.
225 g eggyolks stirring constantly with a whisk. Let the mixture cool to 37 °C (99 °F].
9g butter lsoflenedl Stir the softened butter and lemon concentrate into the mixture in
2g lemon concentrate the Thermom1x . Pour the cream into a piping bag and keep it 1n the
refrigerator.
EXT RA
fine-meshsieve
pipingbag
l hermomix
2 11
WHITl: GLAZE
P"'t:er Mix the gelatin powder w1 th the cold water and bloom for 20 minutes
·~ gi;,z'.11
.,.
?U g ra·~·
In a saucepan. bring the glucose · water.· powdered sugar and cream to

·~" ;.~c!!Se a boil.
.; ~ ~=·
-~
·o~ ~ ::~e~e~ St~ar Add the neutra l m1r ror glaze and the gelat in to the warm mixture and
·5_ ~ blend thoroughly with a hand blender
.
C:CE:ll
-
({~ nei.;t:a r.: rror g.a~e Add the titanium dioxide and blend thoroughly once more with the hand
blender. Allow to cool and apply at 40 oc [104 oFI.
~s t.;a!l!Lrn d'cxide
WRA
nand b.e~~er
ELDERFLOWER FOAM
;u g water Combine all the ingredients and blend with a hand blender Whip up.the
55 g e'.~erflcwer syrcp mixture in a stand mixer at low speed until a sturdy foam forms Fill a
£5 g l!:eritg~e pcw~er p1p1ng bag with the foam and keep 1t in the refrigerator
l 5' Alh~r·na p~ereo egg white [Snsal
Oi g Xantm xa~tba~ GVll (Sosa)
UIRA
~•~d blery~er
sta"1 mixer w:tb ri'l1sil
p~·n~ hag
GREEN GLAZE
36 g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
16 g riater
30 g lime puree
In a saucepan. bring the lime and lemon puree together with the mirror
48 g lemon puree glaze to a simme r
200 g neutral muror glaze
12 g sugar
12g Agar powder 1Tertu1asl Bring the sugar with the Agar. glucose and water to a boil in another
20 g glucose saucepan, mixing well Combine the Agar syrup with the lemon-lime
ng water mixture and dissolve the bloomed gelatin 1n the resu lting liquid
6g catamans1 vinegar
Add the calamans1 vinegar and blend everything well with a hand
blender
1g green food coloring (water sotubtel
Add the green food coloring and mix thoroughly once aga in with the
EXlRA hand blender Allow to cool and apply at 40 °C 1104 °FI.
hand blender
YU/.U ESPUMA
Ig gelatin powder
5g cold water Mix the gelatin powder with the cold water and bloom for 20 minutes
,5 g water
21 g sugar In a pan. heat the water with the sugar and dissolve the bloomed gelatin
in the liquid
17 g yu1u Juice
1b g sugar In another pan. heat the yuzu Juice with the water and add the sug.ir
15 g water water. Pour the liquid into a whipping siphon and charge the siphon with
3 chargers. Keep in the refrigerator before use
EXTRA
wh1pp1ng siphon with 3chargers
212
APPLE COMPOTE
75 g suga1
In a saucepan. cook the sugar. water and glucose to a golden-brown
2; g wale1 caramel.
:n g glucose
37 5g warm wate1
Deg laze the ca ramel with the war m water.
75g lemon juice

In a pan, bring the orange 1u1ce, lemon iuice. sugar. cinnamon sugar and
7.5g mange 1u1ce vinegar to a bo1t and then mix in the caramel.
1.8 g sugar
5g vanilla vinegar !Madagascar!
10 g cinnamon sugar
06g Xanlana xanthan gum !Sosa) Let the mixture cool and mix the Xantana into the cold m ixture.
180 g Jonagold apples Dice t he two different apples into sm all 5 x 5 mm 12""1 cubes. Mix
90 g Pink lady apples 90 grams diced Jonagold apples and 90 grams diced Pink Lady apples
with t he caramel syrup. Set the other 90 grams of diced Jonagold
apples aside.
25 g ap11cots Finely dice the apricot s into 5 x 5 mm [2"") cubes and mix them in with
the diced caramel apples. Bake the apple-apricot mixture in a roasting
EXTRA tin in t he oven for about 20 minutes at 200 °C 1392 °F). Stir regularly to
roasting tin ensu re that t he apples cook evenly. After the apples are cooked, mix the
remaining 90 grams cold diced Jonagold apples into t he warm apple
mixt ure. Keep in the refrigerator before use
TUILE BATTER
20 g melted butter In a pan. melt the butter and blend in the t1tan1um d1ox1de with a hand
1g t1tan1umdioxide blender.
80 g flour Combine the flour, powdered sugar. sugar. cream and egg whites in a
60 g powdered sugar stand m ixer fi tted wit h a flat beater unt il smoot h.
40 g sugar Gradually add the l ukewarm butter [wit h t he titan ium d1ox1del. m aking
10 g cream sure 11 1s fully incorporated into the batter Let the better rest for a few
70 g egg whites hours 1n the refrigerator. With a palette knife, spread the batter out in a
thin layer over parchment paper in a rectangle measuring 12 x 4 cm [4 -
EXTRA 3;4 ·· x 1- 1/2""1 Bake in an oven at 150 °C 1302 °F) for 7 m inutes. Let the
stand mixer with flat beater tu1le cool and remove the parchment paper. Heat t he tuile once aga in 1n
parchment paper the oven on a S1tpat baking mat to soften 1t Wrap the tu1le completely
palette knife around a 4-cm 11-1 /2") metal cylinder. Allow to set and store in a tightly
Sitpat silicone baking mat seated container. Place the tu1le on the puff past ry and fill 11 with the
metal cylinder. 4 cm 0 [1 -1/Z"l tonka sabayon. yuzu conf1t and yuzu espuma .
hand btende1
PU FF PASTRY
350 g flou1
Combine the flour w ith the salt, butter and vinegar in a stand mixer
15 g salt
fitted with a dough hook and knead at low speed for 5 m inutes until a
150 g water
fi r m dough for ms. Knead the dough for another 10 minutes at medium
112 g butte1 speed . Let the dough rest for 23 hour s 1n the refrigerator.
5g white vmegar
Roll the dough out to a thickness of 7 mm [1/4··1with a rolling pin Dust
flou1 fo1 dusting the rolling pin and the work surface with flour as you do so
Scatter t he butter 1n small pieces over half the dough Fold the dough in
385 g butte1 lat roomtemperature) h lf t pping the butter between the two layers of dough. Roll the dough
powde1ed sugar o~t ior: thickness of 7mm11/4"1 once more and allow to rest for an hour
EX! RA in the refrigerator
waffle uon R t this step two more times Roll the dough out to a thickness
ZSilpat silicone mats ejea m ll/8"1 and cut out four 8-cm 13- 1/8"1 puff pastry circles and
rolling pin 1
four :S-cm 13-3/8"'1 puff pastry circles. Cook .the puff pastry slices in
stand m1xe1 with dough hook file iron for 2 minutes. Dust the sl1~es with powdered sugar and
a ~a between two Silpat baking mats 1n an oven at 200 °C (392 °FJ
ba e in. tes Bake for another 4 minutes without the Silpat mats until
for 6 mmu ·
golden brown Let t he pastry cool before use
213
APPLE HOLLS
Shce the apple into wafer-thin slices with a mandolme Roll up trghtly
green apples !Granny Smith}
and shce into two Use immediately. the apple turns brown quickly
EX!RA
Japanese mandohne
GHEEN Cl IOCOI Al E SPHAY

Mell all the ingred11>nls in a m1r:row.we o-.en and blend thoroughly Y11th
100 g w~1techorolite
33 g cocoa butter a hand ble•1df'1 Spray the m1.ture at 45°CI113 °fl
66 g $UOllO'li er 011
'g grm tood color;~g !fat 'olobtrl
!XlRA
hand blrnder
Wl 11 r E Cl IOCOl.ATE SPHAY
100 g whilt chowlale Melt all the ingredients in a microwave oven und blf'M lhorou~hly 'Mth
33 g cocna butter a hand blender Spray the m1•ture at 45°Cl113 "FI
66 g ~uofiowcr oil
?g 1ttan1um d1oxrde
DTRA
hand blcndrr
YOGUHT CHACKEHS
200 g tapioca flour Combine all the ingredients in the Thermomu at high speed to form
30 g yogurt powder IYopols Sosal a smooth paste Roll the mixture out between 2 plas11c sheets with
30 g sugar a rolling pm to a thickness of about 3 mm 11/8"1 Steam the dough
160 g walcr on a S1lpat baking ma! m the oven for 8 minutes at 100 °C 1212 "FI
5g ~~ing powder Remove the plastic and let the dough <Jry 1n the oven at 80 °C 1176 °Fl
for 2 hours Break into pieces Deep-fry the pieces at 180 °C 1356 °FI
HlRA in the deep fryer
plas11c sheets
rolling pin
S1tpat bok1119 mat
dtep tryer
GREEN CHOCOLATl: CURLS

See page 216
2 L'1
088
I OHELYS ~ I OUSSE / 2. WHITE CHOCOLAT E BAVA HOIS I 3. CHOCOLATE CHUM BLF
4 YUZU CHl~ MEUX / 5. BASIL Cl1Etv1EUX I 6 TONKA l.lEAN SAHAYON •
7. YOGU H'l MOUSSE / 8. YQ(, l llff SPONG E CAKE I 9 LEM01 CHEA~! I 10 W lllTE Gl \ l.r
11 EW EH FLOWEH FOJ\M / 12. GHEEN C LJ\ZE I 13 YUZll ESPLlivlt\ .t • .
14. APl'l.F cm1POTE I i:;. TU ILE BATTEH I 16 PU FF PASTRY I 17 J\l'Pl.E HOU s
18 GH l: ENCllOCOLATESPHJ\Y I 19 \VlllTEC llOCOl.ATESl%\Y ..
20 YOGU HT CHACKEHS I I. I l ) HEEN Cl IOCO!.ATE C'UHl.S
215
GREEN e Spread out the chocolate with a comb.
CHOCOLATE
CURLS
STEP BY STEP
Pour the green chocolate

out on a plastic sheet.
.....i
Wrap the chocolJt~
around a metJl nnQ
• Remove the chocolate

from the m arble work
surface.
216
~ t~c rmg
This 1s the result.
• Remove the plastic
'..! 17
DAM lE B lANC IHI lE 2 . 0
VANILLA lCE CREAM

518 g milk Heat the milk together with the cream. vanilla bean, sugar and glucose
175 g cream in a pan.
1 vanilla bean
UO g sugar
35 g glucose powder
30 g egg yolk Whisk in the powdered milk, cream powder and egg yolk, stirring well.
20 g powdered milk Pour the warm milk mixture through a fine-mesh sieve over the egg
20 g cream powder yolk mixture and combine thoroughly. Heat the mixture over low heat
to 84 °C [183 °FI. stirring constantly with a spatula . Chill the mixture to
EXTRA 4 °C [39 °FI and churn in the ice cream maker.
!me-mesh sieve
ice cream maker
CRUMBLE
35g lvoire while chocolate !Valrhonal Melt the chocolate in a microwave oven and fold 1n the Tnsol with a
7g 1risol soluble f1ber 11exturasl spatula. Pour the chocolate onto a baking sheet l ined with a S1lpat
baking mat and spread the chocolate out in a thin layer. Bake 1n the
EXTR A oven at 160 °C [320 °FI for 12 minutes. Stir regularly and let cool to form
baking sheel with S1lpat baking mat a nice crumble .
CHANTILLY CREAM
200 g cream Whisk all the ingredients together in a stand mixer fitted with a whisk
1
'2 vanilla bean to form a firm Chantilly cream . Put the Chantilly cream in a piping bag
60 g mascarpone fitted with a smoot h pastry tip and pipe round dots.
60 g condensed milk
EXTRA
piping bag with asmooth pastry tip. 0 1 cm 13/8' l
TL'ILES
Combine the flour with the powdered sugar and the vanilla bean seeds
40 g llov
40 g rowd:1ed suga1
seeds horn I vanilla bean
Add the egg whites and carefully fold them into the mixture
Og egg whiles
Gradually add the lukewarm melted butter and fold it 1n with a spatula
60 g melted butte1
to form a nice • smooth batter. Let the batter rest for at least 1 hour 1n
the refrigerator With a palette knife. spread out the batter in a thin layer
EXlRA
Round template. 07cm12-3/4") over a S1lpat baking mat with a 7-cm [2-3/4") round template Bake in
the oven at 160 °C 1320 °Fl for 10 minutes until slightly browned Roll
palette kmfe
Silpat baking mat the tu1les up into a cigar shape while they are still warm Store 1n an
a1rt1ght container.
CHOCOLATE SAUCE
20 g c1eam In a pan, bring the water, milk, cream, sugar and glucose to a boil.
20 g wate1
40 g milk
20 g sugar
20 g glucose
100 g compound coating lda1k glaze! Finely chop the compound coating and chocolate and pour the hot liquid
30 g da1k chocolate [Callebaut 811 I over the solids Blend with a hand blender to form a smooth emulsion
Let the sauce cool before use.
EXTRA
hand blende1
(
CHOCOLATE SPONGE CAKE \.._
190 g egg whites Blend all the 1ngred1ents in the Thermom 1x until completely smooth
120 g almond powde1 Strain the mixture through a fine-mesh sieve and allow to rest overnight
120 g egg yolk in the refrigerator. Pour the mixture into a wh ipping siphon and charge
120 g suga1 the siphon with 4 chargers. Foam the sponge cake into polystyrene
30 g flou1 foam cups, filling them 2/3 of the way. Cook the cake , 4 cups at a
IBg cocoa powde1 time. for 1 minute and 45 seconds in the microwave oven at full power
[900 watts). Turn the cups upside down, set aside and allow to coot
EXTRA Remove the sponge ca ke from the cups with a fork.
lhermom1x
whipping siphon with 4 charge1s
polysty1ene foam cups
fine·mesh sieve
GARNISH I Oa1k chocolate cu1ly sp11gs I Oatk chocolate cutls I Oa1k chocolate 11ng • lid with holes /Alsina mss / Put ple violets lediblel / Powde1ed suga1
..1. VA~ I LLA 1cr; CHEAi\I J.

~· CH~JvlBLE I 3. C l! ANTll.LY CHEJ\i'd
4. I UILl: S I 5. CHOCOLr\l r. SAUCE I 6 CHOCO l.ATF ')PONGE CAKE
220
TU I L ES
STEPBYSHP
Remove the tem;:: a•:.

With a palette k nife . spread 1n the oven at i75 r ;. · ;
Pour the batter out on a S1lpat unt1l l1ght browri
baking mat with a round template. the batter out over the tem plate
Shape into even cookies e

G RAllE D fF llG
NUMBLR Of SlRVlllGS 4
VANILLA B1\VJ\ ROIS

65g gelalm powde1 Mix the gelatin pu-11der with the cold wa1er and bloom for 20 minutes.
33 g cold wate1
50 g milk In a pan, heal the mill- cream and the spt.1 V11rullcl bean and infuse ror
50 g cream 10 minute!>
111 vanilla bean
50 g c1cam Whn;k the cream. r.ugar. ,.oghurt. hme 1u1ce 1rid yOqurt powder unlll
50 g suga1 smooth ln a pan. reheat Ille 1nfu~d m1tlc 1nd d• -;otv. lhtt bloomed
Z5 q G1eek yogurt gelatin in the ltqu1d Strain tl\~ugti a f.ntt rntsh s1"10 Jncl dd thfl milk
1u1ce of 1'2 lime t o the yogurt mui:ture.
10 g yogurt powdc1 IYopols Sosa]
19fi g heavy 01 whipping c1eom. whipped Mix thoroughly. then carefully fold the wt1Jpptd ''"""' 1nro tl'le rn1;itlure
en 3 parts with a spatula Use a p1p1n9 baq to pipe tl'le ba11aro1'l 1nro 11'111
EXlRA 4-cm 11 1/2"1 sphere mold and chill 1n tht lrtti r. Unmold the llphcre
fme· mesh sieve and defrost en the refrigerator before u!>e
silicone sphere mold. 0 4 cm11 1/2")
p1pm9 bag
RED BEET CHEAM

?50 g red beet 1u1ce Pour the yogurt mto a cheesecloth. place me cloth ma '51eve and Mn9
5UO g yogu1t the sieve over a bucket. Let sH 011errugm m tne refngerator to $!rain the
pinch nl yogu11 powder yogurt In a pan. reduce the red beet JU ce to halt its 1olurne and cool.
pinch of 1ed wine vinegar powde1 Carefully fold the beet 1u1Ce mto the s1ra.neo yogurt Season to ra-;te
with some yogurt poV1'tler ano re:f wine ·m'egar JlO'N!lel' and o;poon into a
U!RA p1pmg bag Keep m the refngerator cefore use
sieve
cheesecloth
bucket
piping bag
229
HED BEET CO FIT
~00 g wate1 In a pan. bring the sugar and water to a boil
250 g suga1
2PCS lemongrass Put all the seasonmgs (except for the red beets! in a cheesecloth. Tie a
'h 1-an1lla bean knot in the cheesecloth and add 1t to the water
75 g hme 1u1ce
1 cinnamon stick
75 g sushi vinega1
75 g dessert wine
t bag Earl Grey tea
zo g fresh mint
400 g fresh red beets. cut into 5-mm 11/4 ] thick slices Also add the red beet slices. Allow the mixture to infuse. covered, at 90 °C
(194 °FI until the red beets have softened. Remove the cheesecloth with
EXTRA the seasonings from the pan and let the red beets cool in the remaining
cheesecloth l 1qu1d . Keep 1n the refrigerator before use. With a cutter, cut 2-cm [3/4-I
round pastry culler_0 2cm 1314"1 slices from the red beet
CHERRY BEERJUS
Jg gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
15 g cold water
320 g water Bring the water and the sugar to a boil in a pan.
320 g sugar
65 g hibiscus lea Add the h1b1scus tea and the cardamom pods and infuse for 20 minutes
2.5 pcs cardamom pods Dissolve the bloomed gelatin in the sti ll warm mixture Stram the
mixture through a fine -mesh sieve.
80 g raspberry puree Add the raspberry puree, elderflower syrup, lemon Juice and cherry
30 g elderflower syrup beer, mixing well. Add the Xantana with a hand blender once the mixture
200 g lemon 1u1ce has cooled down. Keep in the refrigerator before use.
135 g cherry beer
14g Xantana xanthan gum (Sosa]
EXTRA
hne-mesh sieve
hand blender
FROZEN FIG
figs Put the figs in the freezer Grate the fully frozen figs with a M1croplane
!grater! over the dish.
EXTRA
M1c1oplane !grater!
GARNI SH I Fresh red fruit. raspberries. blackcurrants. pomegranate !the inner seeds]. fresh fig segments/ Lemon cress I Red rose petals (edrblel
I. VAN ILL A BAVA ROI S I 2. RED BEET CHEAt-.1 / 3. HED BEET CONFI I'
4. Cll EHHY BEEBJ US I 5 FHOZEN f. IG
230
RED BEET
CRISP
S'£P B' SHP
Mix everything for 10 minutes at

a temperature of 90 °C [ 194 °Fl.
Weigh out all the ingredients
Make sure the mixture 1s nice Put a temp\Jt~ •' 1

and smooth For the best a S1lpat b,1k1ng n1J!
result, use a Thermom1x and pour thl' 1111\tL."'
over th~ IL'~'
Spread out the mixture over the template.
• Keep the result in an a1rt1ght container.
ps for 1 hour 1n
90 °C [194 °F].
them overnight
n the EasyDry.
APRllCOT
NUMBER or SERVINGS 4
:\PRlCOT ~IOL • E
, ?; g~a: :n ecw~· Mix the gelatin powder with the cold water and bloom for 20 minutes
?! g Nt: •.?!~
~~ J a~ ;:et ~;; r~ In a pan, heat the apricot puree with the lime j uice and add the bloomed
rn ~ !.re u•ce gelatin. Allow to cool to 25 °C (77 °Fl
lJ5 ~ scgar Make the Italian meringue by bringing the sugar and water to a simmer
~Il g ••ter in a pan Meanwhile. beat the egg wh ites in a stand mixer fitted with a
i 59 ~ ~w"tes whisk until stiff peaks form Remove the sugar from heal once it reaches
a temperature of 121 ° C (250 °Fl and add 11 slowly to the whisked egg
whites. The stand mixer must continue to mix while the sugar 1s being
added Slowly beat the m ixture until the egg whites reach a temperature
of 40 °C (104 °Fl. Weigh out 40 grams of the Italian meringue You Will
have some meringue left over. but you need a minimum amo unt to be
able to beat the egg whites
Fold the apricot puree into the Italian meringue. followed by the whipped
cream. Use a p1p1ng bag to pipe the apricot mousse into a 5-cm (2" 1
EXT~A silicone sphere mold Place a frozen sphere of peach compote halfway
S1l·oine sp~e·e mcltl. 8 5cm lrl down into the mold and continue f1ll1ng with the mousse. Chill in the
spray g.:n freezer and remove from the molds once the spheres are completely
sla~il m1Xe1with whisk frozen With a small knife, shape the sphere into an apricot and return
to the freezer. Coat the sphere with yellow and orange choco l ate spr ay,
giving the sphere the appearance of an apricot
PEACH COl\IPOTE
750 g watet Heat the water together with the sugar 1n a saucepan and add the
250 g sugar lernongrass. lime zest and vanilla bean. Infuse for 30 minu tes and strain
2pcs lemongrass the liquid.
m t of 1 lime
vanilla bean
6g Creamy Gei starch blend (New Tex] Weigh out 100 grams of the l1qu1d and add the Creamy Gel. Blend until
smooth with a hand blender. A creamy gel should form.
150 g fresh peaches Cut the fresh peach into bruno1se and mix into the creamy gel. 0 1v1de
the mixture over the 2-cm (3/4" ) s1l1cone sphere molds and freeze .
fXT RA Unmold and use as the interior for the apricot mo usse.
handhlenrler
SIUCO~e sphere molds. 8 2cm (J/n
235
Yl:LJ.OW CHOCOLATE SPRAY
100 9 w~.te chuculate
33 9 cocoa buttei Melt all the mgred1ents m a microwave oven and blend thoroughly Wlth
66 g s~nflowe1 c~ a hand blender Spray the mrxture a t 45 °C I 113 °FJ.
' g yellcw food collJ1!llg (fat soluble)
EXikA
hand blender
OHANGE CHOCOl ATE SPRAY

l 00 g white chocolate Melt all the mgred1ents 1n a microwave oven and blend thoroughly with
33 g cocoa butter a hand blender Spray the mixture at 45 °C 1113 °Fl
66 g sunflower oil
4g orange food coloring (fal soluble)
lXTRA
hand blender
GARNISH I Thin green chocolate circles I Oark chocolate twigs made with silicone mold
8 88
1.Al'BICO'I ~JOL'">\I I 1 PIAtllUJ~tl'Oll I .\ \1110\\ l' lllll'lll \ll \PH\\

I 01\\Nl,f LllO((ll .\ 11 Sill\ ,\)
236
FAS IHlllON
ON lllHIE COMEDY PlAClE
llN ANllWERP
MOUSSE BASE
250 g lime 1u1ce Bnng the lime 1u1ce together with the bergamot and lemon 1u1ce to a
250 g bergamot 1u1ce simmer and add the remaining 1ngred1ents. Infuse. covered, for at least
250 g lemon 1u1ce 2 hours. Strain the liquid and keep 1n the refrigerator.
6pcs star anise
10 g mint leaves
2pcs lemongrass !cut into p1ecesl
1 vanilla bean
25 g vanilla vinegar
25 g lemon vinegar
CHOCOLATE MOUSSE
FOR THE SHOE
35 g cold water
120 g base lsee previous recipe] Heat the base together with the coconut cream and sugar and dissolve
180 g coconut cream the bloomed gelatin 1n the l1qu1d
60 g sugar
360 g Jivara milk chocolate IVatrhonaJ Melt the chocolates and add the warm base/coconut cream m ixture.
65 g Guanaja dark chocolate IValrhonal Blend thoroughly w ith a hand blender.
&15 g heavy or v1h1pping cream. whipped Cool the mixture down to 43 °C [109 °FI and fold in the whipped cream
1n 3 parts. creating a creamy mousse.
EXTRA
hand blender
GUr\NAJA GANACHE
20 g invert sugar Heat the cream and invert sugar in a pan.
200 g cream
Pour the mixture over both chocolates and blend with a hand blender
~~ g Guanaia dark chocolate IValrhonal
:.0 ] Coeur de guanaja dark chocolate IValrhonal
EXTRA
hand blender
239
CHOCOL\ TF GEi.EE S.-\l 'C F
·~ ~ ~ .. ec- · ~ Ml\ the gelatin powder with the cold water and bloom for 20 mmu:es
'tii'l'
Heal the water with the sugar. glucose and cream 1n a pan and d1ssolv~
the bloomed gelatin 1n the liquid Whisk well with a whisk
Add the cocoa powder, dark chocolate, charcoal powder and mango
vinegar to the wa rm mixture and blend thoroughly with a hand blender
Strain the mixture through a fine-mesh sieve and use at 40° C (113 °Fl
ct~;,,a ;~a;.;
,i... ~,~ - ~t e ,Ca ~leCa ... t 811}

, -• ·:~<. r..:-11·c.;r lh! lc ~ f;;.Jd colonngl
-.:... ;~ ' ·c~3f
SHOE ASSE~lBLY 0
Use a piping bag to pipe the ganache into the heel and on the sole of
the s1l1cone shoe shape. Fill the rest of the meld with the chocolate
mousse. Chill the s1l1cone shoe mold until everything 1s completely
frozen Remove the shoe from the mold and use a needle to dip the
shoe in the chocolate gelee sauce. Return to the freezer
LOUIS\ lJITTO.N BAG

li\TERIOR
5g ~::'.;;t.n pov.<ler Mix the gelatin powder with the cold water and bloom for 20 minutes
'.l3 g c~!1watei
~3 g w;ar In a heavy-bottomed pan, caramelize the sugar with the seeds from the
rcniUa bean vanilla bean.
lCOg coffee Meanwhile. 1n another pan. heat the espresso and coffee and dissolve
2cn 9 espesso the super-fine dark brown sugar in the mixture. Oeglaze the caramel
90 g exlia·fine dark brown sugar with the warm coffee mixture until the caramel 1s well-dissolved
180 g egg yolks Add the egg yolks and heat the mixture over low heat to 84 °C !1 83 °Fl.
stirring constantly with a spatula Dissolve the bloomed gelatin in the
mixture and allow it to cool to 35 °C !95 °F].
3D g sambuca Blend the sambuca. mascarpone and softened butter into the mixture
50 g mascarpone with a hand blender. Put the cream in a piping bag and pipe the cream
150 g salted butter (softened! into small silicone cylinders I1 cm I 3/8" 0. 3 cm I 1-1/8- tall) Freeze
The cylinders will be used for the interior of the Louis Vu1tton bag.
WRA
hmy· bottomed pan
silicone cylinders. 0 1 cm and 3 cm tall [0 3/8- and
1-118" tall}
hand blende1
piping bag
240
LOU IS VUITTON MO USSE
'9 gelatin powder
20 g cold water Mix the gelatin powder with the cold water and bloom for 20 minutes
180 g mascarpone
milk Blend the mascarpone, milk, and titanium d1ox1de until smooth with a
20 g hand blender
5g titanium d1ox1de
&O g milk
sugar In a pan, heat the milk, sugar and egg yolks to 84 °C (183 °FI. stirring
75 g constantly with a spatula
60 g egg yolks
26 g lvoue white chocolale [Valrhonal

Dissolve the bloomed gelatin in the liquid and then add the chocolate.
17 g Mycryo powdered cocoa butter [Callebautl
PX [Pedro Ximenez! sherry Mycryo and PX sherry. Mix into the mascar pone. blend thoroughly with
40 g a hand blender and allow to cool to 35 °C [95 °FJ
UOg heavy or whipping cream. whipped
Carefully fold the whipped cream into the mousse. You will use a p1p1ng
bag to pipe the mousse into the Louis Vuitton bag-shaped silicone mold.
EXTRA See Louis Vu1tton Bag assembly below.
hand blender
silicone Louis Vuitton bag-shaped mold
piping bag
BROWNIE
180 g egg whites Beat the egg whites with the egg yolks and sugar in a stand mixer
I 00 g egg yolks fitted with a whisk
200 g sugar
200 g butter Melt the chocolate together with the butte r 1n the m icrowave oven.
200 g dark chocolate [70%1
140 g almond powder Carefully fold the bu ttery chocolate into the egg mixture, add the
120 g hazelnut powder remaining ingredients and carefully fold them 1n. Pour the mixture
30 g cocoa powder into a cake tin. forming a layer 1 cm 13/8"') thick and bake in the oven
30 g flour at 170 °C 1338 °Fl for 15 minutes. Let cool and slice into 1 x 4 cm 13/8
9g bakrng powder x 1-1/2") strips.
4g fleur de sel
EXTRA
stand mixer wilh whisk
cake tin
LOUIS VU ITTON BAG

ASSEMBLY
EXTRA Using a p1p1ng bag, pipe the mousse into the s1l1cone Louis Vu 1tton
gold dusl bag-shaped mold and place a frozen interior cylinder in the center of
brush the mold Top the mold off with a slice of brownie . Chill in the freezer
and unmold once the mousse 1s complete ly frozen. Paint the logos with
some gold dust and a brush .
241
I r L\ \l ' \I'\ ) 1:--.. rFRlOR
In a pan. bring the milk and cream lo a boil
i ~..., -"'~ ' Whisk together the brown sugar. egg yolks and custard powder. pour
.. '
&l: t;i; l'O.~~
o;r_.;: ;I".&()&'
some warm creamy milk over the top and combine well Pour everything
back in the pan and heat. stirring constantly. to form a creme patiss1ere
Remove from heat. add the Dulcey chocolate and allow 1t to cool to 37 °C
199 °FI
Add t he butter and the hazelnut paste and blend thoroughly with a hand
blender With a piping bag. pipe t he cream into s1l1cone cylinder melds
10 1 cm/ 3/8-_ 3 cm/ 1-1/8" tall) and chill in t he freezer
i.XUA
•~ft.1 ~w
S' .z...~~ et
.,...t'.S. il c a~d 3 CCI tall IS 318- and
' •• ta• till!
t:~"';~
~lOUSSE
; ·5 ~ crea:n
c
Heat the cream in a pan and add the vanilla bean and tonka bean Infuse
I va ula ce.n for one hour and strain the liquid .
I !i;.i•.a :tan
52 Q waier Heat the water wit h the egg yolk and sugar 1n the Thermom1x to 84 °C
i3 2 s:.;ar (183 °FI and then whisk in a stand mixer fitted with a whisk until the
95g ~gp ~s mixture has cooled (pate a bombel
l /5 g J'"la'a ~ ,( cnocolate lVatrhonal Reheat the infused cream. pour 1t over the chocolates and Mycryo and
75 g BalitM n: Ii chocctate IValmcnal blend with a hand blender to form a smooth ganache
'' g Gea"2;a daf~ ch0t0la1e !Valrhonal
11 g 1.1 fCf"fll powdered cocoa butter (Catlebautl
555 g befiY or wt11pp.r.g cream. wlupped Ca refully fold the pate a bombe into the ganache and finally fold in the
whipped cream You will use a p1p1ng bag to pipe the mousse into the
EXTRA silicone Delvaux bag-shaped mold . See Delvaux Bag Assembly below
Tner'llom•x
~a~ b,e•dei
fine-mesh s eve
DELVA UX RAG ASSEMBLY

Pipe a layer of mousse 1n the silicone Delvaux bag mold and press
a frozen interior halfway into the mold. Top the mold off with a slice
of brownie Chill the silicone bag mold until everything is completely
frozen Remove lhe bag from the mold and use a spray gun to coal
with mrlk chocolate The bags and shoes have buckles and logos made
from dark chocolate The chocolate is poured into silicone melds and
coated with gold spray The logos are stuck to the mousse with a bit of
melted chocolate
~·
SESAME CHANEL CRI SP

50 g Azelia hazelnut milk chocolate [Vatrhonal
50 g Guanaja dark chocolate [Valrhonal Melt rhe chocolates and add the caramelized sesame seeds and the
100 g ProGanacheWhrte chocolate cream [Sosa! popping sugar Fill the s1hcone Chanel button mold with the mixture
and freeze.
46 g caramelized sesame seeds
5g popping sugar
gold dust
Unmold and paint the Chanel logo Yllth some gold dusr and a brush
lXlRA
silicone Chanel button shape
brush
TUILES
flour Combine the flour w.th the powdered sugar and IM van Ila be.il'I !.ttds
powdered sugar
seeds lrom 1vanilla bean
Add the egg \vh1tes and carefulty fold th,.m into the m1xrure with a
egg whites spatula
Gradually add the lukewarm melted butter and fold •t 1n w11h • spatula
(Q g melted butter to form a nice. smooth batter Let the balitr rer.t for •t ll'a~t 1 hour '"
the refrigerator Spread the lu•le batter out :>vtr lhe ~fer shter lw.th
£XlRA pnnt l and bake 1n the 011en at 170 •c1338 •F) for 10 minutes L19htlf
v.-a!l!r sheet [with punt! bend the tu1les when they come out of the oven and ktep rhem 1n an
a1rt1ght container
COCOA CHUNC H
3llD g butter Combine all the ingredients m a stand m1Jer f1t1td with a dough hook
31lD g almond powder to form a fine crumble Spread the crumble our over a baking sheet
3-'.lll g dark b1own sugar lined with parchment paper and bake 1n an oven at 170 •c
1338 °FJ tor
175 g llou1 15 minutes Toss the crumble regularly with a spatula wtl1le baking
45 g cocoa powder Let cool
lg salt
UIRA
stand m1xe1 with dough hook
takmg soeet with baking parchment
M ILK CHOC OLAT E SPR AY

Melt all the ingredients in a microwave O¥en and blend thoroughly with
100 ' milk chocolate
ng cocoa butter a hand blender Spray the mixture at 45 °C I 113 °FI
6t g sunflower oil
245
DAHK Cl IOCOI .\T E GARl\'!Sll
•'g da•• d111Colate Melt the chocolate in a microwave oven to 45 °C 1113 °FI Pour 80% of
the chocolate out onto a marble work surface and bring the temperature
fXIRA back down to 29 °C 184 °FI. stirring constantly Combrne the cooled
marble slab chocolate wrth the still warm chocolate until you reach a temperature
olast;c sheets of 31 °C or 32 °C Iapprox 89 °FI Spread the chocolate out over a piastre
him sheet with a palette knife and let rt harden slightly. Cut out circles with
1uler a round pastry cutter measuring 5 cm 12"1 In the center of the crrcles
slJaw 8) mm and 15 cm tall re l/4 and r tall) cut another hole with a diameter of l cm (3/B''I. Pipe the chocolate into a
cyhnaer. ll 5 cm ftl straw measuring 15cm16"1 in length and 5 mm ( l/4 · 1in diameter and let
pate:te knife rt harden completely Press the chocolate out of the straw, so you have a
chocolate stick Spread a t hin layer of the remaining dark chocolate on
a plastic sheet and let it crystallrze slightly. With the back of a knife, cut
rectangular strips of 4 x 12 cm I 1- 1/2" x 4-3/4 "I. Place another plastic
sheet on top and carefully wrap the chocolate land plastic] around a
cylinder measuring 5 cm 12"1 in diameter. Wrap the cylinder in plastic
wrap to hold the chocolate in place Carefully remove the plasttc and
the cylinder once the chocolate has completely hardened You now have
chocolate cylinders 5 cm 12"'1 wide and 4 cm 11 - 1/2"1 tall
CHOCOLATE CYLINDER
ASSE~1BLY
Cut out a slice of brownie with a 5-cm round pastry cut ter Put t he
brownie rn the cylinder and pipe the chocolate mousse in on top (see
shoe recipe! Put a chocolate circle on top of the cylinder Put the
chocolate stick through the hole and stick it through the chocolate
mousse and brownie slice Lastly. place t he shoe on the chocolate stick
8
8
8
8
8
G
G
RED DOUGIHINUll
NUMBER OF SERVINGS . 4
VANILLA BAVAROIS
65g gelatin powder Mix the gelatin powder with the cold water and bloom fo r 20 m inutes.
,.
~~.
~
cold water
59 g milk In a pan. heat the milk. cream and split vanilla bean and infuse for
59 g cream 10 minutes.
lf2 vanilla bean
50 g cream Whisk the cream. sugar, yoghurt. lime iu1ce and yogurt powder until
50 g sugar smooth. In a pan. reheat the infused milk and dissolve the bloomed
25 g Greek yogurt gelatin in the liquid. Strain through a fine-mesh sieve and add the milk
1uice of 1'2 ltme to the yogurt mixture.
190 g heavy or wluppmg cream. whipped Mix thoroughly, then carefully fold the whipped cream into the mixture
50 g white chocolate in 3 parts with a spatula. Use a piping bag to pipe the bavaro1s into the
silicone doughnut ring meld and chill in the freezer Remove from the
EXlRA meld and coat the ring with the red glaze. Melt the white chocolate in
fine·mesh sieve the microwave oven and pour 1t into a paper cone. Use the paper cone
silicone doughnut ring mold to pipe some thin white chocolate stripes over one half of the doughnut.
piping bag Defrost in the refrigerator:
pape1 cone
RED GLAZE
40 g cold water
55 g water In a pan. bring the glucose together with the Agar to a boil. Dissolve the
50 g glucose bloomed gelatin into the mixture
3g Agar powder llexturasl
500 g neutral muror glaze Combine this together with the neutral mirror glaze. raspberry puree.
175 g raspberry puree Cabernet Sauv1gnon vinegar and lemon Juice with a hand blender
25 g Cabernet Sauv1gnon vinegar !Forum)
10 g lemon 1u1ce
1g red food coloring !water soluble! Add the red food coloring and blend everything well with the hand
blender. Allow to cool. Reheat to 45 °C 1113 °Fl before use
EXlRA
hand blender
RASPBER RY CREAM
mg raspberry pu1ee Combine the sugar with the Agar. Heat the raspberry puree with the
10 g lemon 1u1ce lemon Juice and add the Agar-sugar mixture Cook the mixture. stirring
75 g sugar constantly with a whisk. and then pour 1t into a deep bowl. Let coot
6g Agai powder llexturasl completely. Blend the mixture in the Thermom1x at high speed to form a
smooth gel Store in a plastic p1p1ng bag.
fXlRA
1hermom1x
p1p1og bag
249
YOGl 1Rl SPOi\!GE CAKE
Zb5 g P•sttur ,'ell egg wMes Combine all the ingredients in the Thermom1x to form a smooth t;~tter
70 g G1ee<vogurt Strain and ftll a wh1pp1ng siphon wrth the mixture Allow to rest 01ern1gnt
80 g cll!lOnd pcv1dei 1n the refrigerator Let the batter reach room temperature Charge lne
~o g flo~r siphon with 4 chargers and spray the batter into polystyrene foam cups
1g sat: Fill the cups 2/3 of the way Heat the batter in the microwave oven at
3g ~e'llon puree 900 watts for 25 to 30 seconds. Turn the cups upside down and let the
oa g sugar sponge cake cool in the cups Remove the sponge cake from the cups
with a fork
EXIRA
fhermom11
whipping siphon wrlh 4 chargers
HASPBE RRY MOUSSE

45 g sugar Make the Italian meringue In a pan. cook t he sugar and water lo 121 ° C
Z9 g water [250 °FI
50 g fresh egg whrtes Blend the egg whites with the Albumina with a hand blender and whisk
Zg Album.na powdered egg white !Sosa! the mixture in a stand mixer fitted with a whisk until stiff peaks form
Slowly add the syrup at a temperature of 121 °C [250 °F) to the whisked
egg whites Let the mixture cool. whisking constantly, until very stiff
peaks form
a5 g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes
•O g water In a pan. heat part of the raspberry puree and dissolve the gelatin in
the puree
4CO g raspterry puree Mix in the rest of the raspberry puree, the lime and the strawberry
1uice of 1lime sugar and powder and let t he mixture cool to 25 °C [77 °F)
5g strcmberry sugar
5g strawberry pawder !Sosa]
BO g Italian meringue Fold the raspberry mixture into the meringue with a spatula.
Z40 g heavy or whipping cream. whipped Finally, carefully fold the whipped cream into the mixture. Using a p1p1ng
bag, pipe the mousse into the 4-cm [1 - 1/TI silicone sphere molds Chill
EXTRA in the freezer until completely frozen . Remove from the molds and,
food processor using a spray gun, coat 1mmed1ately with the white chocolate spray
silicone sphere molds 0 4 cm 11 1/rJ Defrost in the refrigerator
piping bag
hand blender
WI llTE CHOCOLATE SPRAY

100 g while chocolate Heat all the ingredients in a microwave oven and blend thoroughly with
33 g cocoa butter a hand blender Spray the mixture at 45 °C [1 13 ° FJ
66 g sunflov1er Oil
?g titanium dio11de
EXTRA
hand blender
RASPUEHHY COU LI S
15 g sugar syrup ll part v1aler. 1 part sugar! Mix the sugar syr up with t he raspberry puree at medium speed 1n the
100 g raspberry puree Thermom1x. Add the Xantana bit by bit to the mixture Combine well
032 g Xantana ranlhan gum !Sosa] to make sure the Xantana 1s thoroughly incorporated Allow to rest
overnight in the refrigerator.
WRA
lhermom1x
250
88
\ :\:\I J.l \ [I \ \ .\IHI I\ I 2 HI I > l ii \/I I H \'>PB I HH) L HI \\I

l. HH1LRI '>fJO\.lil < \Id I ~, t: \\J>lll HI{) \IOl '>'>I
b \\ 11111 ( l!Ol'OI. \I I SI%\) / 7 !{ \ '>fll:l Hin C.. OL I I'>
FAll I N TIHI E FORES T
PRALINE MOUSSE
3g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 mrnutes.
15 g cold water
100 g milk In a pan. heat the milk and cream .

20 g cream
25 g egg yolks Whisk the egg yolks together with the suga r and cream powder. stirring
15 g sugar well, and add 1/3 of the warm creamy m ilk to the mixture. Blend
10 g cream powder thoroughly and pour the m ixture back into the pan, adding it to the rest
of the creamy milk. Heat the liquid to form a creme patissiere. stirr ing
constantly with a whisk . Add the bloomed gelatin to the warm creme
pat issiere and allow it to cool to 45 °C 11 13 °F].
90 g hazelnut praline Blend in the hazelnut pra lin e and the fleur de sel in a stand mixer [with
1g fleur de sel whrsk] to form a smooth paste.
205 g heavy or whipping cream. whipped Carefully fold in the whipped cream in 3 parts. Using a piping bag. pipe
the mousse rnto the silicone cylinder molds [Ql 9 cm I 3-1/2"' and 1.5 cm
EXTRA / 5/8 .. tall] and ch ill in the freezer. Unmold the cylinders once they are
stand mrxer wrth whisk completely frozen let them defrost on a plate.
silicone cylinder molds. 0 9 cm and 1.5 cm hrgh
l03-1/2" and 5/B"" tall!
piping bag
WALNUT CREAM
\WALNUT SHAPE)
1g Agar+ blend [NewTex! Heat the Agar+ togethe r with the cream . m ilk. sugar and egg yol ks in
190 g whipping cream the Thermomix to 80 °C [176 °FI. Agar+ binds at 80 °C [ 176 °FI so the
125 g milk mixture does not need to boil!
50 g sugar
20 g egg yolks
125 g Jivara Laclee milk chocolate [Valrhonal Pour the warm creme ang laise over both types of chocolate and the
25 9 Guana1a dark chocolate [Valrhonal wal nut paste. Blend wrth a hand blender to form a smooth emulsion. Fill
20 g walnut paste a piping bag wit h the cream and fill the silicone walnut-shaped molds
[3 pe r desse rt!. Chill in the freezer until comp letely frozen. Unmold and
EXl RA refrig erate. defrosting them before use.
Thermomrx
piprng bag
silicone walnut-shaped molds
WALNUT JUS
200 g mrlk In a pan, heat the mrlk and dissolve the walnut paste in rt.
30 9 walnut paste
150 9 condensed mrlk Add the condensed milk, fleur de set. and walnut liqueur, mixing well.
19 Keep in the refrigerator and foam up with a hand blender iust before use.
fleur de sel
109 walnut liqueur
259
<'1 lOCOI .\TF SPt) T(;E cAKE
\~;, g t~g Vt hilf~ Blend ull the ing1ed1ents 111 the Thermorn1x at high '>P!'P.'1 unt11
1~6 v atmr.nd powde1 completely smooth Strain the mixture through a f1n1HTIPSh r.•Pte <ir 1
I ~0 g rgg ~Ol~ 1efngerate overnight
l]ft g $~Qil
,0 g t1ou1
18 g cocoa pov.de1 Pour the mixture into a whipping siphon and charge the siphon with
4 chargers Foam the sponge ca ke into polystyrene foam cups Fill the
£mA cu ps 2/3 or the way Cook the cake. 4 cups at a time, for 1 minute and
lhermomii 45 second s in the microwave oven at full power 1900 wattsl Turn the
wh1ppiog siphon with 4 charge1s cups upside down and allow to cool Remove the sponge cake from the
polystyrene loam cups cups wit h a fork
ORIZABA CRtMEUX G
3g gelatin powde1 Mix the gelatin powder with the cold water and bloom for 20 minutes
15 g cold water
250 g cream Heat the cream with the milk. egg yolk and sugar in the Thermom1x to
125 g milk 84 °C I183 °Fl at low speed
50 g egg yolks
25 g sugar
500 g Onzaba milk chocolate 1Val1honal Dissolve the bloomed gelatin in the liquid and pour 1t on top of the
chocolate Blend thoroughly with a hand blender to a nice, smooth
emulsion and allow to cool to 37 °C 199 °Fl
500g mascarpone Fold the mixture into the mascarpone. put the cremeux in a piping bag
and refrigerate
EXTRA
Thermnm1x
hand blender
p p.ng bag
TONKA. WALNUT AND

CARAMEL CREAM
160 g c1eam In a pan. heat the cream with the milk, vani lla bean. tonka bean and
160 g milk walnut paste and infuse for 30 minutes Strain through a fine-mesh
1 vanilla bean sieve
1 tonka bean
30 g walnut paste
70 g egg yolks Combine the egg yolks with the salt and sugar. Pour 1/3 of the infused
20 g sugar milk onto the egg yolks and whisk thorough ly. Pour the milk back into
1g salt the pan and reheat the mixture over tow heat to 84 °C 1183 °FI. stirring
constantly with a spatula lcreme anglaise)
370 g Dulcey blond chocolate (Vahhonal Pour the warm creme angla1se over both chocolates and blend with a
50 g dark chocolate hand blender to form a smooth emulsion Put in a piping bag and keep
in the refrigerator before use Pipe nice round dots with the cream to
EXTRA garnish
fine·mesh sieve
hand blender
piping bag
260
PASSION FRUIT CHEMEUX
1.1 g gelatin powder Mix the gelatin powder with the cold water and bloom for 20 m inutes.
b9 cold water
60 ~
passion fruit puree Heat both the fruit pu rees together with the almond milk. sugar and
&~ almond milk eggs in the Thermomix to 84 °C (183 °FI. Add the bloomed gelatin to the
7Q mango puree warm mixture and allow it to cool to 37 °C (99 °FI.
,s·g eggs
56 g sugar
32 g butter (softened] Add the softened butter in th ree parts. mixing the butter in the
Thermomix at med ium speed.
31 g mascarpone Finally, fold the mascarpone carefully into the mixture. Fill a piping bag
with the cremeux and keep it in the refrigerator before use.
EXTRA
lhermomix
piping bag
WALNUT CRUNCH
300 g butter Combine al l the ingredients in a sta nd mixer fitted with a flat beater to
300 g walnut powder form a crumble.
300 g brown sugar
3g salt Spread the crumble out over a baking sheet lined with a Silpat mat and
270 g flour bake in an oven at 150 °C 1302 °F) for 20 minutes until a golden-brown
45 g cocoa powder crumble forms. Use a palette knife to turn the crumble occasionally
during baking so that it bakes evenly.
EXTRA
palette kmfe
CA RAMELIZED WALNUT
30 g water In a heavy- bottomed pan, heat the water with the sugar to 118 ° C
100 g sugar (244 °F). then add the roasted walnuts. Gently keep stirring with a
300 g roasted walnuts wooden spatula until the sugar starts to caramelize.
5g cocoa butter Remove from heat and add the cocoa butter and salt. Spread the
2g salt walnuts out over a S1lpat baking ma t and let coot. Store in an air tight
contai ner. Break the caramelized walnuts into pieces and spr inkle them
[XTRA over the dessert.
heavy-bottomed pan
wooden spatula
GARNISH I Fresh shaved truffle/ Dark chocolate rncle. 2cm l3Wl thick I Dark chocolate curly sprigs I Edible yellow flowers
f)f,... 1
8
0
1 PR \l l\1- ~l(WSSf· I 2 \\\I i\l'T CHFA~l (\\.\I :\L' I SI l.\Pl· l I .{ \\\I \l I ll :-..
1 lHOCOl:\11 <-iPOi\CFCAld· I :1 OHIZM~ .\CH l~~ Jrl ' :\ I Ci. IOi\1-..\ . \\' \li\l I \:\\)C\H\\111
CHFM\I I i. f>A~SIO\ l· HlTI CH J! ~IH '.\ I 8. \\'A l.NL' I' l'HL'M ' l I I lJ C.\H \\IF\ 1/11) \\\I \ l 1
262
WIHI l TE TRU rFfF l lE
NUMBER OF SERVI NGS . 4
\ \'HlTE TRUFFLE ~ 1 0U SSE 0

~~ s geta!m jllll\iler Mix the gelatin powder with the cold water and bloom for 20 m inutes
;3 g culdWJter
~J; (;re2'11 Heat the milk and the cream together in a saucepan.
63 g m~k
:q g egg yolks Whisk the egg yolks with the sugar and pour the warm cream mixture
I~~ sugar on top. Reheat the mixture in the pan to 84°C (183 °Fl. stirring constan tly
with a spatula lcreme angla1sel.
ll'tlue whfte chOCQlate (Valrhona] Dissolve the bloomed gelatin in the warm creme angla1se and pour on
top of the lvo1re chocolate. Blend thoroughly with a hand blender and
allow to cool to 35 °C [95 °FI.
19g fillely choppeo fresh white truffle Add the finely chopped, fresh white truffle to the creme angla1se and
blend thorou ghly.
lall g heavt or w!upp ng cream. whipped Fold the creme anglaise into the whipped cream . Finally. fold the
mousse into a s1l1cone mold (truffle-shaped. 3 x 4 pieces] and finish off
txl!!A with the mousse. Freeze. Remove t he tr uffle m ousse from the mold and
brush cocoa powder over the truffles wit h a brush. Place on top of the
chocolate bark and allow to defrost.
tr..\Sn
COCOA CRUNC H
3~a g outter Mix all the ingredients in a stand mixer fitted w ith a dough hook to
3CD g almond powder form a fine crumble . Spread the cr umble over a bakin g sheet lined with
znn 9 daik brnwn sugar parchment paper an d bake 1n an oven at 170 °C (338 °Fl for 15 m inutes
me flour Toss the crumble regularly with a spatula while baking. Let cool.
f:i g- cocoa powdei
3y salt
tx~RA
ba~io~ shm W1th baking parchment
CHOCOLATE SAUCE
2~ g cream In a pan, bring th e water, milk, cream . sugar and glucose to a boil.
2ilq wa1e1
~9 ~ milk
Wg su~ar
Wg glucose
l&O g tcrepund ccatmg !dark glaze] Finely chop the compound coating and chocolate and pour the hot Ii uid
38 g dark chocolate (Ca!lebaut B11 l over the solids Blend with a hand ble nder lo form o sm ooth em q
Let the sauce cool before use u 1sion
mro.
~:;c t~e:\d~r
267
•
GARNISH I Snaved fresh w~ 1 etruffle I~ 'k chocolate sprig I Chocolate bark
Wiii i f. 'ffH Fl'IJ~ MOl S~L I '.!.C OCO •\ tHL':\CJI I J . CllOCOI \ 11· "i.\l'CI
268
PAR l S BRESll
NU MBER OF SERVINGS : 4
CHOCX PASTRY DOUGH

'.~ng ;nilk In a pan, bring the milk together with the water, butter. salt and sugar
-~Jg water to a boil.
·.3: g butter
l Q salt
'.jf] SU!Jill
Sieve the flour, add 1t to the liquid and continue to cook over low heat.
179 g fttur stirring constantly with a spatula, until the dough starts to "swea L
Slowly beat the batter 1n a stand mixer fitted w ith a flat beater and add
•g eggs the eggs one by one until they are well incorporated into the mixture.
Use a piping bag to pipe the dough into 5-cm [T) s1l1cone doughnut
EXTRA molds and ch ill in the freezer. Remove the frozen choux pastries, put
sii:nd mixer wrth flat beater them on a baking sheet with parchment paper and allow to defrost.
s:Lccne doughnut shapes. 0 5 cm lrl Place a round dough circle with a hole in the center [choux pastry crisp)
tal<;ng she€! with baking parchment on each choux pastry and bake them for 20 minutes until golden brown
fine-mesh sieve in an oven at 170 °C [338 °C ). Let cool and fill the pastries with the
?iping bag creme patiss1ere butter and the coffee and hazelnut creme brulee.
CHOUX PASTRY CRISP

150 g butter Mtx all the ingredients in a sta nd m ixer fitted with a dough hook until
180 g dark brown sugar to a soft dough forms. Roll the dough out between 2 plastic sheets to
iao g flour a thickness of 1 mm [less than 1/8'.) and chill in the freezer. Remove
the plastic and cut out ci rcles with a round pastry cutter measuring
EXTRA 7 cm [2-3/4.l Make a hole in the middle of each circle w ith a cutter
stand mixer with dough hook measuring 4 cm [1-1/T). Place the dough circle on the defrosted choux
plastic sheets pastry dough.
round pastry cutter. 07cm12·3/A")
round pastry cutter 0 4cm 11 -1 /Tl
tOFFEE AND HAZELNUT

REME BRULEE
40 g water
500 g cream Heat the cream with the milk, egg yolk and sugar in the Thermomix to
100 g milk 84 °C [183 ° FJ at low speed Dissolve the bloomed gelatin in the liquid.
200 g sugar
370 g egg yolks
4g ground coffee Add the ground coffee, instant coffee, cocoa powder, fleur de set and
16 g instant coffee praline and bl~ nd well in the Thermom1x Pour the mixture into a piping
4g cocoa {lC¥1de1 bag and cool 1n the refrigerator before use. Use this filling to fill the
?9 fteur de set choux pastry
~o g p1alin~
EXTRA
lhe1mom11
V1fimg bag
273
CHt.>.IE PATJSSIERE
5g gelatm powder Mix the gelatin powder with the cold water and bloom for 20 m inutes
25 g water
~lln g mil~ In a pan. heat the milk with the cream and vanilla bean.
lfiO g cream
2 vanilla beans
70 g sugar In a bowl. whisk the sugar with the custard powder and the egg yolks
50 g light brownsugar Pour 1/3 of the warm milk onto the egg yolks and whisk thoroughly.
700 g egg yolks Pour the mixture back into the pan with the rest of the milk and heat.
4Z g custard powder stirring constantly with a whisk, to form a creme pat1ss1ere. Remove
from heat and dissolve the bloomed gelattn into the mixture.
42 g white chocolate Add the white chocolate and blend well so it melts evenly into the still
warm creme pat1ss1ere
162 g butter Allow the mixture to cool to 37 °C 199 °Fl. then fold 1n the butter. Put the
creme pat1ss1ere in a piping bag with a small serrated pastry tip. Use
EXiRA this filling to fill the choux pastry as well.
Jl1pmg bag with a small serrated pastry tip
NU TTY CHOCOLATE
SHAVINGS
400 g almond chocolate Melt the chocolate and stir in the nuts. Mix in the Thermom1x to make
ZCO g salted cashewnuts a fine mixture. Pour 1t into a cake ring measuring 14 cm l5-1 /2"l 1n
diameter and allow to set. Make shavings with the chocolate shaver
EXTRA
Thermom1x
chocolate shaver
HAZELNUT MOUSSELINE
500 g milk In a pan. heat the milk together with the sugar and add the vanilla bean
1 vanilla bean seeds.
100 g sugar
80 g egg yolks In a bowl, thoroughly wh isk the egg yolks together with the sugar
100 g sugar custard powder Add a l ittle bit of the warm milk and stir until smooth.
70 g custard powder Return the mixture to the pan and cook to form a creme pat1ss1ere.
160 g praline [60:40) stirring constantly with a whisk . Add the praline and briefly continue to
simmer. Remove from heat and allow to cool slightly.
130 g butler First, add 130 grams of the butter while constantly stirring with a whisk
130 g butter Then add the remaining 130 grams of finely-diced butter. constantly
stirring with a whisk. to produce a smooth cream.
EXTRA
pan with a whisk Put the moussel1ne in a p1p1ng bag with a serrated pastry ttp. Keep in
p1pmg bag with a seirated pastry lip the refrigerator
CARAMEL EXOT IQUE 0

360 g sugar Melt the sugar in a heavy-bottomed pan over low heat and cook to a
golden-brown caramel.
180 g coconut milk Heat the purees and pour over the caramel.
180 g guava puree
180 g Oulcey blond chocolate IValrhonal Allow the mixture to cool to 75 °C (167 °Fl. then add the chocolate Stir
until smooth with a spatula
150 g butler Let 1t cool further to 37 °C (99 °FJ and fold in the butter with a spatula
Keep the caramel at room temperature before use
EXTRA
hei!Yf·bottomed pan
274
NOUGATINF. CURLS
g:~:cse
0
3?~ g
In a heavy-bottomed pan. heat the glucose together with the sugar and
~50 g 51.yar
water unlll 11 forms a golden-brown caramel.
37 ~ wa:er
I') g almnnd powder

Add the almond powder. hazelnut powder. hazelnut 011, glucose and
50 ij harelnut powder
fleur de sel. m1x1ng thoroughly Pour out on to a S1tpat baking mat and
5g hazelnut 01l
place a second mat on top Roll the nougatrne out as thrnly as possible.
Sg glucose Use a sharp knife to cut out very Ihm strips and shape them into elegant
ig fleur de set curls (while they' re st ill warm) Reheat the nougatme m the oven 1f 11
gets too ha rd Store the curls ma tightly sealed con tainer
EXl QA
heavy-bottomed pan
2x Sil pat silicone baktng mats
rolling pm
FLORENT INE COOKI ES

t00g florenttne powder Combine all the ingredients with a spatula and spread the m ixture m a
40g shaved almonds thin layer on a baking sheet lined with a S1lpat mat Bake m the oven at
40 g chopped hazelnuts 180 °C (356 °Fl for 8 minutes. Remove from the oven and 1mmed1ately
20 g wheat bran cut out circles with a round pastry cutter measuring 3 cm 11- 1/8- J. Let
set and store in an a1rt1ght container.
£XlRA
Stlpat baking mat
Round pastry cutter. 0 3 cm (1-1/e-l
CHO COLATE CRISP

500 g fondant In a pan. heat the fondant together with the glucose to 140 °C [284 °F}
250 g glucose
250 g isomalt Grind the 1somalt to a fine powder 1n the Thermomix and add to the
war m mixture. Continue to cook to 155 °C 1311 °Fl and pour onto a
baking sheet lined with a S1lpat baking mat Let cool completely and
then break into pieces Be careful· the pieces may be very sharp '
50 g cocoa powder Grind the pieces to a powder in the Thermom1x and add the cocoa
powder Thinly sieve the powder out with a fine-mesh sieve over a
EXTR A S1lpat mat and let the powder slowly melt in an oven at 150 °C [302 °Fl
heavy-bottomed pan Remove from the oven and carefully pull the crispy mrxture away from
baking sheet with Silp3t silicone baking mat the S1lpat mat to end up with a nice. thin crisp. Store the crisps in an
Thetmomix airtight container
fine-mesh sieve
CAN DIED HAZE LNUT

190 g peeled hazelnuts Roast the hazelnuts in an oven for about 20 minutes at 150 °C (302 °FJ
until they are nice and browned
75 g sugar In a pan. cook the water with the sugar. va nilla bean and fleur de set
15 g water and add the hazelnuts Keep stirring the hazelnuts into the mixture over
'11 vanilla bean tow heat until the sugar turns white and slicks to the hazelnuts Pour
1g fleur de sel out onto a baking sheet tmed with a Srtpat mat and let cool. Store m an
a1rt1ght container
EXTRA
heav'f-bottomed pan
baking sheet with Sitpat baking mat
GARHISH I Chocolatecurls I Powdered sugar
275
1. CHOUX PASTRY DOUGH
2. CH OGX PASTRY CRISP
3. COFFEE AND HAZELNUT CREME BROLEE
4. CREME PATISSIERE
5. ~lJTTY CHOCOLATE SHAVINGS
6. HAZELNUT MOUSSELINE
7. CARAMEL EXOTJQUE
8. NOUGATINE CUR LS
9. FLOHENTINE COOKIES
10. CHOCOLATE CH ISP
11. CANDIED HAZELNUT
CHOCOLATE CRISP
STEP BY SlE P
S e\ e tne f.n el~ ground Spread the mixture out evenly over Let 1t set in an o.-e n
crisp base a S1lpat mat and put in the oven at 130 °C 1266 °Fj
Pull apart. e
BURJ IKIHIAl l FA
NUMBER OF SERV INGS 4
CHOCOLATE CYLJNDERS
300 g da1k chocolate Melt the chocolate 1n a microwave oven unt1l 1t reaches a temperature
of 45 °C [11 3 °FI. Pour 80% of the chocolate out onto a marble wor l-
EXTR A surface and bring the temperature back down to 29 °C 184 °FI. st1rnng
theimometer constantly. Mix the cooled chocolate with the still warm chocol ate until
plastic wrap + parchment paper in 9 different S11es 11 reaches a temperature of 31 °C or 32 °C !approx 89 °FI. Spread
stamless steel cyl1nde1s in 9 d1ffe1ent diameters and lengths the chocolate m a thin Layer over a plastic sheet measuring 9 x 5 cm
edible goldspray paint 13-1/2" x 2"1 Wait until the chocolate 1s set enough that 1t doesn't stick
edibles1lve1 spray paint to your fingers anymore. Place a second sheet of parchment of the
gold leaf same size on top Wrap the chocolate completely around a stamless-
marble slab steel cylinder that 1s 2-cm (3/4-1 1n diameter Wrap the chocolate in
palette kmfe plastic so the chocolate remains tightly wrapped around the stamless-
steel cylinder. Let 1t crystallize completely and remove the pl astic.
Slide the stainless-steel cylinder out and remove both the parchment
paper and the plastic sheet Take care. as the chocolate breaks easily'
Repeat these steps to create a total of 9 different chocolate cylinders
Im varying Lengths and diameters! for each dessert. Spray a couple of
cylinders with gold spray and cover one cylinder with gold Leaf. Spray
one tall cylinder with silver spray.
DARK CHOCOLATE MOUSSE

!Og wate1 Heat the water with the egg yolk and sugar in the Thermom1x to 84 °C
60 g egg yolks I183 °F] Beat the mixture in a stand mixer until it reaches a temperature
60 g sugar a
of 40 °C (104 °FI (pate bombel.
Heat the cream and use a spatula to fold 11 into the melted chocolate in
200 g melted dark chocolate 165%1
100 g cieam
a
3 parts until a smooth ganache forms Then fold the pate bombe into
the ganache, and make sure that the mixture has a temperature of 45 °C
1113 °FI. Heat the mixture briefly in a microwave oven. 1f necessary
Fold the wh1pp1ng cream into the mixture with a spatula, creating a
no g heavy 01 whipping cream. whipped
creamy chocolate mousse Fill a piping bag with the mousse and fill 3 of
the chocolate cylinders with the mousse
HlRA
l be11nom1x
food orocmor
piprno hag
r-.1t1.k l HOCOl..\TE \10USSE
16 g ~~.a· ~ ~-N:!!r Mix the gelatin powder with the cold water and bloom for 20 minutes
11 V cc~ 1'3!•1
t9 9 trta ~ Heat the cream with the milk. egg yolk and. brown s~gar 1n the
!D g ci ~ Thermomix to 84 oc (183 °F) to form a smooth creme angla1se Dissolve
ZCg e~ Yt ks the bloomed gelatin int o t he mixture
l2 g t·~ S!.~2:
Pour the warm creme angla1se over the milk chocolate and blend with
a hand blender to form a smooth emulsion
l8C g heavy or wti:pp og cream wi:pped Allow the mixture to cool to 35 °C (95 °FI. then fold in the whipped cream
with a spatula Fill a piping bag with the Onzaba milk chocolate m ousse
EXTRA and fill 3 of the chocolate cyl inders with the mousse
lhermom1r
hand bl!nder
p1pmg bag
WHITE CHOCOLATE AND

P1\SS JON FRUIT MOUSSE
35 g cold water
250 g passion fruit puree In a pan. heat the passion fruit puree together with the cream and
I '5 g cream glucose
l10 g glucose
JO g Chardonnay vinegar !Forum! Dissolve the bloomed gelatin into the mixture and add the chardonnay
550 g lvoue white chocolate IValrhonal vi negar. Whisk thoroughly and pou r the warm l1qu1d onto the chocolate
Blend with a hand blender and allow to cool to 30 °C 186 °FI.
510 g heavy or whipping cream. whipped Ca refully fold m the whipped cream with a spatula. Spoon the mousse
into a piping bag and let 1t set 1n the refrigerator. Fill 3 chocolate
EXTRA cylinders with the mousse
Thermomrx
hand blender
piping bag
CHOCOLATE SPONGE CAKE

190 g egg whites Blend all the ingredients 1n the Thermomix un!Jl completely smooth
120 g almond powder
Strain the mixture through a fine-mesh sieve and allow to rest overnight
120 g egg yolk in the refrigerator
120 g sugar
30 g flour
18 g cocoa powder Pour the mixture into a whipping siphon and charge the siphon with
4 charger s. Foam the sponge cake into polystyrene foam cups. Fill the
EXTRA cups 2/3 of the way. Cook the cake, 4 cups at a time, for 1 minute and
Thermomix 45 secon?s in t he microwave oven at full power 1900 watts!. Turn the
fine·mesh sieve cups upside down and set aside to cool. Remove the sponge cake from
the cups with a fork
wh1pprng siphon with 4 chargers
284
CHOUX P/\STRY DOUGH
15fl g milk
1~0 9 watei In a pan. bring the milk together with the water. bultf:r. salt a(,d wgar
to a boil.
mg butte1
?g salt
rn g suga1
170g flour
Sieve the flour and add 1t to the mixture. Continue to cook over !Dw heat
until the dough starts to "sweat". Mix the dough in a stand mixer fitted
with a flat beater at low speed until smooth.
eggs
Add the eggs one by one to the m ixture until they are well incorporated.
Put the dough in a piping bag and pipe into 1-cm (3/8") silicone sphere
EXTRA molds. Chill the spheres in the freezer. Remove the frozen spheres. put
them on a baking sheet with parchment paper and allow to defrost. Place
silicone sphere molds. 0 1cm 13/B"J
a round slice of dough lchoux pastry crispl on top of each choux pastry.
fine-mesh sieve
Bake in an oven at 170 °C (338 °Fl for 15 minutes until the pastries are
nice and golden brown. Let cool and slice off the top cent1meter from
piping bag the choux pastry. Use the caps as lids for the filled chocolate cylinders.
CHO UX PASTRY CRISP

150 g butter Combine all the ingredients in a stand m ixer fitted with a dough hook
180 g dark brown sugar and knead into a soft dough. Roll the dough out between 2 plastic
180 g flour sheets to a thickness of 1 mm (less than 1/8"1 and chill m the freezer
Remove the plastic from the dough . Cut out 3-cm (1-1/8") circles with a
EXTRA pastry cutter. Place a dough circle on the defrosted choux pastry dough.
plastic sheets
Round past1y cutter. 0 3 cm (1 -1/B"I
rnlling pm
COCOA CRUNCH
300 g butter Mix all the ingredients in a stand m ixer fitted with a dough hook to
300 g almond powde1 form a fine cru mble. Spread the crumble over a baking sheet lined with
300 g dark brown sugar parchm ent paper and bake in an oven at 170 °C 1338 °Fl for 15 minutes.
275 g flour Toss the crumble regularly with a spatula while baking . Allow to coot.
45 g cocoa powder
3g salt
EX IRA
CARAMELIZED WALNUT
30 g water
100g In a heavy-bottomed pan. heat the water with the sug'.1r ta 118 °c
suga1
300 g 1244 oFl. then add the roasted walnuts Gently_keep stirring with a
roasted walnuts
wooden spatula until the sugar starts to caramelize.
5g cocoa butle1
2g Remove from heat and add the cocoa butter and salt Spread tl'le
salt
wal nuts out over a Silpat baking ma t and. let cool. Store in an <111'\tght
lXI RA container Break the caramelized walnuts into pieces and sprinkle them
heavy-bottomed pan over the dessert.
wooden spatula
S1lpat baking mat
285
GARN IS II I Curly chocolate sprig I Fresh sweet chestnut. shaved into thin slices with atruffle shaver I Wood sorrel
l. Cl IOCO l. 1\ l'F CYl.INDEHS I 2 DAHK Cl IOCO I.!\ l'E ~lOLISSE

\Ill 1' l I IOCCJI A.IF 1\lOLISSF I -1 \\' I llT E Cl IOCOL:\TE 1\Nll P.\S SION FHL' I r ~!Ol ' SSL·
'i C. I IOl OI X II l., l'O N(iF C \H I (i Cll OL X P:\STln DO LIGll I 7 C l IOL'\ 11.\STH'l CHISP
8 C'OC'OA CIWN CI I I 9 l ,\ HM. IEl. I ZED \\l.\l.Nl l r
rFRllllllERS
fFROM DESllRlElE
NUMB ER OF SER VINGS 4
FRtTTERS
500 gmilk In a pan. heat the milk until lukewarm.
30 g fresh yeast Add and dissolve the yeast in the milk.
500 g flour Add the flour and whisk thoroughly.
2g salt Whisk in the salt , sugar. va nilla bean seeds and egg yolks. blending
30 g sugar thoroughly.
1 vanilla bean
40 g egg yolks
50 g egg whites Beat the egg whites in a stand mixer fitted with a wh isk until firm peaks
form . Carefully fold the egg wh ites into the mixture. Let the dough rise
EXJRA for 30 m inutes at room temperature under a damp towel. Heat the oil in
stand mixer with whisk the deep fryer t o 180 °C [356 °Fl. use the ice cream scoop to make sm all
deep fryer with oil balls of dough, and carefully dro p them in the hot oil. Carefu lly turn the
ice cream scoop fritters with a fork while frying. Fry the fritters until golden brown and
paper towels then drain them on paper towels.
APP LE ROLLS
2green apples [Granny Smith! Slice the apples into wafer- thin sl ices with the Japa nese mandol1ne.
Roll them up and use them 1mmed1atety as the apples t end to turn
EXTRA brown very quickly.
Japanese mandoline
APPLE SP HERES
100 g sugar In a pan. cook the sugar. water and l ime 1u1ce to a syrup and allow to
100 g wate1 cool completely
50 g lime 1u1ce
green apples [Granny Smith! Remove small spheres from the apple with the Pari sienne scoop. Store
the spheres in the syrup.
EXTRA
Pa11sienne scooplmelon baller
DE EP-FRl ED Ll ME LEAVES
Blime leaves Prehea t the deep frye r to 180 °C 1356 °FI. Briefly fry the lime leaves
130 seconds) in the oil and drain on paper towels
fXlRA
Deep frye1 with oil
paper towels
291
'\ UZlI l:.SPl :MA
I;
~Q
,-i.·~ Cl'.£!
1nQ ~
I!.
Jh
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u•u
~ .. ~ !l('!tir.9!'!1
I. f tu 11 ms I 2 APPH ROU.> I . .\P-"LE 5VUfKl

~ OH.P·lt\lflHJMf u:..\\IS
. I s nzt~H-Pt'M.\
\
..
WIHllllllE AND GOLD
BLACKCURRANT MOUSSE
3il g cold water
182 g blackcurrant puree In a pan, heal (but do not boil) the bla ckcurrant puree with the cream.
55 g cream blueberry juice. violet sugar, Cabernet Sauv1gnon vinegar and red wine
55 g blueberry 1u1ce vinegar powder. Dissolve the bloomed gelatin in the mixture.
62 g violet sugar (Sosa)
30 g Cabernet Sauvignon vinegar !Forum)
10 g red wrne vinegar powder
370 g Jrvaramilk chocolate(Valrhonal Pour the still warm mixture over both chocolates and blend thoroughly
~7 g Guana1a dark chocolate !Valrhonal with a hand blender.
m g heavy or whipping cream. whipped Once the mixture reaches a temperature of 45 °C 111 3 °Fl. fold in the
whipped cream Using a piping bag, pipe the mousse rnto the 4-cm
EXTR A 11-1/2") s1l1cone sphere molds and place a frozen ball of forest fruit
hand blender preserves halfway into the center of the mold . Finish filling the mold
silicone sphere mold. 0 4 cm 11 -1/rl with the blackcurrant mousse and freeze Unmold and use a spray gun
spray gun to coat the frozen sphere with white chocolate spray. Place on a plate
prprng bag and allow to defrost.
FOREST FRUIT PRESERVES -

INTERIOR
30 g cold water
250 g forest frurt puree In a pan, bring the forest fruit puree. raspberries and sugar to a boil
250 g fresh raspberries
80 g sugar
10 g strawberry liqueur Add the bloomed gelatin together with the strawberry liqueur. Cover
and let cool completely. Fill a piping bag with the preserves, pipe into
fX1RA 2-cm 13/4 "1sphere molds and chill in the freezer Remove the spheres
p1prng bag from the molds and keep in the freeze r.
siliconespheremotds. 0 2 cml3Wl
\!VHJTE GLAZE
•g gelattn 11cwder Mix the gelatin powder with the cold water and bloom for 20 minutes
20 g water
15 y glucose In a saucepan. bring the glucose. water. powdered sugar and cream to
13 g water a boil.
lUO g pllwjered sugar
1£0 g cream
60 g neutral m:rror glaze Add the neutral mirror glaze and the gelatin to the warm mixture and
blend thoroughly with a hand blender
Zg tilan1um d1ox1de Add the titanium d1ox1de and blend thoroughly once more with the hand
blender Allow to cool and apply at 40 °C [104 °Fl
tXiRA
hand blender
YOGL' RT CR ISP
500 g fondant In a pan. heat the fondant together with the glucose to 140 °C [284 °Fl
250 g glucose
250 g 1somalt Grind the 1somalt to a fine powder 1n the Thermom1x and add to the
warm mixture. Contin ue to cook to 155 °C [311 °Fl and pour out onto
a baking sheet lined with a S1lpat baking mat Let cool completely and
then break into pieces. Be careful the pieces may be sharp 1
25 g yoyurt pnwde1 !Yopo!s Sosa] Grind the pieces to a powder in the Thermomix and add the yogurt
powder. Sieve the powder with a fine-mesh sieve over a S1lpat mat to
EXTRA create a thin layer. Let the powder slowly melt 1n an oven at 150 °C
heavy-bottomed pan [302 °Fl. Remove from the oven and carefully pull the crispy mixture
ba~ing sheet wrth Silpat bakmg mat away from the S1lpat mat for a nice, thin crisp Store the crisps in an
Thermom1x airtight container
sieve
r'
I
W HJTE SUGAR CRISP \_
250 g 1somalt Heat the 1somalt to 160 °C [320 °Fl in a heavy-bottomed pan.
20 g titanium dioxide Add the titanium d1ox1de and star with a wooden spoon until the titanium
d1ox1de has dissolved. Turn the mixture out onto a baking sheet with a
~XTRA silicone baking mat and allow to cool completely. Break the mixture
bakJng sheet with s1l1cone baking mat into pieces once 1t has cooled completely and grind 1t to a powder in the
palette knife Thermom1x. Sieve the powder over a baking mat and heat in the oven at
Tbermom1x 160 °C [320 °FI until the powder start s to melt again. Keep your eye on
sieve the oven as this happens really quickly. Let the crisp cool for a minute
in the oven. then carefu lly remove the crisp from the baking mat with a
palette knife. Lightly crease the crisp with your hands. Let cool until the
crisp has completely hardened and store in an a1rt1ght container.
GARNISH I White chocolate spng / lime zest I Gold leaf/ White flower petals !edible)
BLACKCURRANT MOUSSE I 2. FOREST FRUIT PRESEHVES - lNTERIOH

3. WHITE GLAZE I 4. YOGURT CRISP I 5. WHITE SUGAR CRISP
296
8
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AIKllNA
NUMBER OF SERVI NGS : 4
CREME D'EPICE MOUSSE

em
95 g light brown candy sugar First, prepare the base. In a heavy-bottomed pan, let the sugar and
60 g glucose glucose carame lize over med ium heat.
15 g salted butter Add the sa lted bu tter and carefully stir it in with a spatula.
155 g cream Once the caramel reaches a temperatu re of 103 °C 1217 °FI. add the
cream in 3 parts. Carefu lly stir in the cream with a spatula so that it
dissolves nicely in the caramel.
SEASONING$ ANO SPICES

zest of 1/£ orange Add the season ings and spices an d cover with plastic wrap . In fuse
10 g orange Juice overnight in the refrigerator. Stir the mixt ure thoroughly, strain through
10 g lime juice a fine- mesh sieve and weigh out 190 grams.
5g rum
0.3 g cardamom pods
1 cinnamon stick
1 star anise
0.4 g Earl Grey tea
1 tonka bean
1 vanilla bean
MOUSSE
28 g cold water In a pan, bri ng 95 grams of the base to a boil, add and dissolve the
190 g base !see previous recipe) bloomed gelatin, then add the remaining base.
50 g sugar a
Prepare a pate bombe by heating the sugar together with the water in
30 g water a pa n to a tempe rature of 121 °C 1250 °F).
45g egg yolks Meanwhile, beat the egg yol ks in a stand mixer fitted with a whisk until
light and frothy. Then slowly pour the warm sugar syrup, sti rring with
the wh isk, into the egg yolks and slowly beat the syrup into the egg u ntil
a
the pate bombe reaches a temperature of about 30 °C 186 °F).
210 g heavy 01 whipping cream. whipped a

Fold the base/ge latin mixture into the pate bombe, followed by the
whipped cream . Using a pipi ng bag , pipe the mousse into a 14-cm
EXTRA 15-1/2""1 round sil icone mold with a hole 1n the middle and chill in the
heavy-bottomed pan freezer until the mousse is completely froze n through. Remove from the
stand mixer with whisk mo ld and, using a spray gun, coat with the white chocolate spray. Place
fine-mesh sieve on a plate and allow to defrost.
silicone mold. 014cm15-1/rJ with a hole in the middle
piping bag
sp1ay gun
301
PASS ION FH.UlT GEU~ E
m9 wa1e1 In a pan. whisk together the cold water. sugar. Agar and Gellan
l~!l 9 sugat Add the remaining ingredients and bring to a simmer stirring constantly
4 5!l Agar powde1 1Te11u1asl Pour into a plastic tray to form a 2-mm [1/8"1 thick layer Let the getee
l Sg Gellan gelling agent llexturasl firm up in the refrigerator. then with a knife and a ruler. slice the gelee
into thin st rips [8 mm I 3/8" wide]. Place the gelee ribbon around the
113 g mango poree circle of creme d"ep1ce mousse.
113 g passion lrmt puiee
48 g vanilla vinega1
cu g com paste 1100% cocoa}
EXTRA
plastic t1ay ~O x 30 cm115· x ffl
ruler
CALAMANSI CREMEUX
7.5 g water
100 g calamans1puiee In a saucepan. heat the catamans1 puree together with the orange 1u1ce
40 g orange Juice and add the herbs and spices.
I vanilla bean
1 clove
1 sprrg of mmt
3 cilantro leaves
80 g egg Infuse for 20 minutes and drain the mixture th rough a sieve. Weigh out
95 g suga1 120 grams of the liquid and heat thi s in the Thermom1x together with
the egg and sugar to 84 °C [ 183 °FI. Add the bloomed gelatin and allow
it to cool to 35 ° C [95 °F].
80 g butter fsoftened] Add the softe ned butter and mix until smooth in the Thermom1x.
With a piping bag. fill the 1-cm [3/8"1silicone sphere mold and chill 1n
EXTRA the freezer.
sieve
Thermom1x
silicone sphere mold. 0 1 cm 13/B"l
piping bag
DULCEY CREAM
17g gelatm powder Mix the gelatin powder with the cold water and bloom for 20 minutes
Bg water
75 g milk In a pan. bring the milk and glucose to a boil and dissolve th e bloomed
74 g glucose gelatin in the l1qu1d.
140 g Oulcey blond chocolate IValrhonal Pour the warm milk over the chocolate and blend with a hand blender
150 g cieam lcoldl Blend the cold crea m into the ganache with a hand blender.
Refrigerate the mixture for at least 3 hours. then mix until light and
[XJRA frothy in a stand mixer fitted with a whisk. Usi ng a piping bag, pipe
hand blender the cream into 2- cm 13/4") silicone sph ere molds and place a frozen
stand m1xe1with whisk calamansi cremeux sphere halfway into the mold Freeze. Remove the
s1l1cone sphere molds. 0 2 cm 13/A"I spheres from the molds once they are completely frozen and coat them
spray gun with the orange glaze using a spray gun. Defrost 1n the refrigerator
piping bag before use.
302
ORANGE GL\ ZE
~el•t g pc"ller Mix the gelatin powder with the cold water and bloom for 20 minutes.
cold water
suga1 In a pan. whisk the sugar, fruit purees, lemon juice. glucose and neutral
gu"ose mirror glaze toget her and bring to a si mmer.
ne.tral mirror glaze
passion hurt puree
mango puree
orange puree
1u1ce of 1 lemon
55 g water In a separate pan, com bine the Agar with the cold water. bring to a
3g Agar powder ITexturasl boi l, and add this to the fruit mixtu re . Add the gelatin and mix until well
dissolved.
15 g mango vinegar Finally, add the vinegars and the food coloring and blend well with a
l5g lemon vinegar hand blende r. Allow to rest overn ight and apply at 40 °C 1104 ° Fl.
2g orange food coloring (water soluble!
EXTRA
hand blender
FIVE-SPICE MOUSSE
100 g water a
Prepare a pate bombe by heating the sugar together with the water in
150 g sugar a pan to 121 °C [250 °Fl.
10 g five-spice powder !Chinese spree mixl Meanwhile, beat the egg yolks with the five-spree powder in a stan d
75 g egg yolks mixer fitted with a whisk until l ight and frothy. Then slowly pour the
warm sugar syrup, stirring with the whisk, into the egg yol ks and
a
slowly beat the syrup into the egg until the pate bombe reaches a
temperature of about 30 °C [86 °Fl.
125 g 6uana1a dark chocolate IValrhonal Make a ganache by heating the cream in a pan and pouring th is over the
125 g Orizaba milk chocolate IValrhonal chocolate in 3 parts. Blend tho rough ly with a hand blender. Carefully
125 g cream a
fold the pate bombe into the ga nache.
375 g heavy or whipping cream. whipped Make sure this mixture has a temperature of 45 °C [113 °FJ when you
fold in the whi pped cream. Using a piping bag . pipe the mousse into
2-cm [3/4"] sphere molds and chill 1n the freezer. Unmold , place the
frozen mousse spheres on a wire rack and pour 'the dark chocolate
gelee sauce over the sphe res.
White chocolate to garnish Melt the white chocolate [4 5 °C I 113 °FI and with a paper cone. pi pe
thin white chocolate strips over the glazed spheres. Defrost 1n the
EXTRA refrigerator.
silicone sphere molds. 0 Zcml3Wl
handblender
paper cone
p1prngbag
303
0
Mix the gelat·n powde• with tho? cold water arid bloom for 20 minutes
. .. ~~ Heat the water wrth the sugar. glucose and cream 1n a pan and dissolve
•: ~· the bloomed gelatin in the liquid Combine well ..,ith a whisk
' ; Sf
t .. .: Cl?.i"""
.: ~ i ~J· ;;cw:ei Add the cocoa powder dark chocolate. charcoal powder and mango
"' ... ~; ~... ct:uc;..o!e :o at.a~t B.,. \1negar to the warm mixture and blend thoroughly W'th a hand blender
•~ :~:n;aL ~~~f ~!aci< '~ w:---~ ; Stram the mixture through a fine-mesh Sieve and use at 40° C (10!. °FJ
a~ -· ·c . ot;a<
0
fC~l
anc tl<e~~r
'!.'le esi s.en
CHOL ':\ P.\STRY DOL'GH

':)Q ~ :t. ~ In a pan. bring the milk together with the water. butter. salt and sugar
··n flat er to a boil.
~- g
i2~ g tuner
?g sa!·
iO g s..~1
'iQ g fu)IJ' Sieve the flour. add 1t to the l1qu1d and continue to cook over low heat
4g e;ss until the dough starts to · sweat " Slowly beat the batter in a stand mixer
fitted with a flat beater and add the eggs one by one until they are well
EX'?.> incorporated into the mixture Use a piping bag to pipe the dough 1ntc
stand l!llxer l!i~h f.at bea:e• 1-cm 13/8-1 s1l1cone sphere molds and chill in the freezer Remove the
bc1~ n~ Sheet w:~ bii• ng ?drcnment frozen spheres. put them on a baking sheet lined with parchment paper
S1i c~ne sphere mol~s. 8 I cm lj/8"1 and allow to defrost. Place a round dough circle lchoux pastry crisp) 0 1'
s1E1e each choux pastry and bake them for 15 minutes until golden browii 1r
0 p ·~ t~ an oven at 170 °C 1338 °CJ Allow to cool and fill the pastries with the
hazelnut Chantilly cream
CHOL'X PASTRY CRISP

i50 a bu!:er Combine all the 1ngred1ents 1n a sta nd mixer fitted with a dough hook
1e~ g da·kO·ow~ sugar unt il a soft dough forms. Roll the dough out between 2 plastic sheets
'80 Q f10U' to a thickness of 1 mm !less than 1/8"1and chill in the freezer Take the
frozen dough. remove the plastic and cut out circles with a round pastry
O'RA cutter measuring 3 cm 11- 1/8-l Place a dough circle on the defrosted
ptast c sheets choux pastry dough.
roa~o nas:rp.tte'. I 3cm1;-1}8 I
stan~ m:xe ,. tn dou;~ OOK
lL\ZEL;-\l' l CHr\:'\TlLLY
CHEA:\!
!Cu D CIH::l Whisk all the ingredients together in a stand m1i.er and put 1n a p1p1nq
f.0 g ~ntlenWl nub bag Fill the choux pastries with the cream iust before dressing tht
t1l 0 rasra ~one plate
20 g Mre ·~t II! te 110 \I
tX 1 RA
slatd rthH' fl ''II
v t•1
BCTT£HCREAM
lli g s~ga r
7Zg watei a
Prepare a pate bombe 1n a pan by heating the sugar together vr.11' t~
1/ g i;tume glucose and water to 121°C1250 °FI
i8 g egg yolks
45g eggs Meanwhile. beat the egg yolks and the eggs in a stand mixer fitted v11tn
a whisk until light and froth y. Then slowly pour the warm sugar syn.."D
stirring with the whisk. into the egg yolks and slowly beat the syrup mtc
a
the egg until t he pate bombe reaches a temperature of about 30 °C
186 °Fl.
m -0 butter lsoftenedl Replace the whisk wrth a fla t beater and add the softened but ter a brt at
a
a time. incorporating rt well into the pate bombe
10 g Trablit coffee extract Add the Trablit and mix briefly. Spoon the buttercream into a pipmg
bag with a serrated pastry tip and pipe rosettes onto the fitted choux
EXTRA pastries.
stand mixer with flat beater and whisk
piping bagwith a serrated pastry tip
CANDIED APRICOTS
250 g wate1 In a large pan. bring all the ingredients to a boil and keep at a gentle
125 g sugar simmer. Remove the tea after 15 minutes. Leave the mixture to rest for
250 g drred apricots one day in t he refrigerator. Remove the apricots from the liquid and cut
l lemongrass stalk them rnto a fine dice
11i vanilla bean
40 g lime 1u1ce
1h crnnamon slick
~O g sushi vinegar
40 g dessert wine
1 bag Earl Grey tea
5g mint
[XlRA
large pan
COOK IE DOUGH
100g cocoa paste 1100%! In a pan. whrsk all the mgredrents together and bri ng to a simmer Pour
550g wate1 the cooked mixture into a bowl. cover with plast ic wrap, and allow to
150 g suga1 cool completely Blend the mixture in the Thermom1x at high speed and
150 g glucose powde1 50 °C 1122 °Fl until smooth Allow the m ixture to rest overnight in the
IO ~ Gellan gellingagent {lexturasl refrigerator Spread the smooth mixture out with a palette knife over a
10 g Agar powde1[Texturasl silicone mat covered with various templates Bake the cookies for about
0.5g Xantana xanthan gum!Sosa) 10 minutes at 150 °C 1302 °FI Store the cookies in an airtight container
HlRA
lbermom11
palette knife
~1hco oe mat with templates
S-.R!llSHI Atsinaciess I Edible yellowflower

l. CRElV1E D'EPTCES ~ilOUSSE
2. PASSION FRUIT GELEE
3. CALA1JfANSI CREtv1EUX
4. DULCE'{ CREA1 f
1
5. OHANGE GL1\ZE
6. FI\'E-SPICE tvrous E
7. CHOCOLATE GELEE SAUCE
8. CHOUX P1\S1'Rr· DOUGH
9. Cl-{OUX P;\S'fRY CRL. P
10. f-IAZELNU rr CHAN'TlLLY CREAr l
11. BVTT'ERCREr\l\I
12. CANDlED f\PRlC., OT'
13. COt)KI E l)OlrGII
-
• t.
..
..
." • ·•
.. ..
:
,
~
.·
..
MERllNGUE
STEP BY STEP
Place a template on a S1lpat s1l1cone mat

and pour the batter out over the template Spread the batter out over the template
Remove the template.

OPERA
NUMB ER OF SERVING S 4
CHO COLA TE l\IOUSSE

~ PH ERE
!ll ~ wate1 Heat the water w ith the egg yolk and sugar in the Thermom1x to 84 °C
[183 °Fl. Beat the m ixture in a stand mixer until the mixture reaches a
tOg e~g yalks temperature of 40 °C [104 °FJ [pate abombel.
:0Q s~gar
Heat the cream and use a spatula to fold 1t into the melted chocolate in
JCOg cream a
three pa rts to form smooth ga nache. Then fold the pate bombe into
zno~ melted dark chocolate [65%) the ganache, making sure that the mixture reaches a temperature of
45 °C (113 °FI. Heat the mixture briefly 1n a microwave oven. if necessary.
2rn g heavy or whippingcream. whipped
Fold the wh ipping cream into the mixture with a spatula. creating a
EXTRA creamy chocolate mousse. Fill a piping bag with the mousse and pipe
l nermom1x into 4-cm [ 1-1 /2") sphere molds. Place a frozen pear compo~e sph~re
food processor into the mousse halfway into the center of the mold . Finish filling
wire cake rack the mold with the chocolate mousse and freeze until the spheres are
siliconesphere molds. 0 4 cm (1 -1/rJ completely frozen . Unmold, place the chocolate mousse on a wire rack
~ ·ping bag and pour the caramel glaze over the top.
Place on a plate and allow to defrost.
PEAR COMPOTE
INTERIOR
20 g cold water
315 g Conference pears [cut in bruno1se) In a frying pan, saute the pear brunoise in the butter and add th e sugar.
10 g butter lemon Juice. vanilla bean seeds and lemongrass.
20 g sugar
10 g lemon Juice
1 vanilla bean
1 pcs lemongrass
50 g PoneWilliams [pear brandy) Flambe with the Poire Williams and cook until the pears begin to
turn soft. Remove the Lemongra ss, add the bloomed gelatin and mix
EXTR A thoroughly with a spatula . Cool the compote down to 35 °C 195 ° F) and
frying pan spoon into 2-cm 13/4") s1l1cone sphere molds. Chill in the freezer an d
s1t1cone sphere mold. 0 2 cm1314"1 unmold once the spheres are completely frozen .
CHOCOLATE CRUMBLE
35 g dark chocolate Melt the choco late in a microwave oven and fold in the Tnsol with a
1g Tnsol soluble fiber llexturas) s~atula Pour the chocolate mixture on a baking sheet Lined with a
S1lpat baking mat and spread the chocolate out in a thin Laye 8 k
the oven at 160 °C (320 °FI for 12 minutes. stirring regu larly ~ t a el
EXTRA 10
S1lpa1silicone baking mat form a nice crumble. · e coo to
paletteknife
315
CO i DJ·. ~ (.\HA \11-..I C1L.\/t
.. j ~
,. ~"' M 1 tre gelatin pow1er w1t-i tr.e co d v.ater a~c ri,oc!"' ror 2C ;r ~ Jtes
: li1·~·
·:... ~ :.··~ In a pan. boil the water with the sugar to 101 °C l2i 4 °F)
300 ~ ~ •• rise
300 g
2.0g
~··
CO~"'~ rr, ' i Add the bloomed gelatin wrth the condensed milk Blend tnoroughly
with a hand blender.
3ll:J g carar.:~ ct-or~ :;ie !Cai ~!lautl Add the caramel chocolate and gold dust and blend t horoughly once
JO g glli~ dt.-s: again with the hand blender Use the glaze at a temperature of 30 °C
186 ° FI
ty ' OA
lta'rd b e:J1Je1
PEAR COL:LIS
20 g bot.1bcn whiskey Blend all the ingredients with a hand blender Refrigerate the coul1s for
340 g pea1 pu1ee at least 2 hours before use
40 g 1as!T'ine sy1up
20 g maple sy1up
50 g l Te 1u•ce
40 g condensed milk
10 g ama1etto
Ig g1ated nutmeg
(XIRA
hand blender
NUTTY CHOCOLATE
SHAVINGS
400 g almond chocola e Melt the chocolate and stir 1n the nuts. Mix in the Thermom1x to make a
200 g salted cashew nuts fine mixture. Pour the mixture into a cake ring measuring 14cm15-1/Z-I
in diameter and allow to set. Make shavings wit h t he chocolate shaver.
EXTRA
The1mom1x
cake nng. 0 14 cm 15· 1/2"1
chocolate shaver
DARK CHOCOL ATE BRITTLE

WITH GO LD LEAF
200 g tempered dark chocolate Spread the dark chocolate out as thinly as possible over a plasttc sheet
1g gGld leaf Im small pieces! with a palette knife and spnnkle a few pieces of gold leaf over the top.
Let the chocolate harden !crystallize! and remove the plastic sheet.
EXTRA Break the chocolate into large pieces.
plastic sheets
palette knife
SAUT!:ED PE A R fN CALX
1 liter water Combine the Calx and the water and place the coarsely chopped pear
20 g Calx limestone product !Muga11ul pieces in the Calx bath. Soak the pears for about 1 hour. stirring carefully
2 pea1s lcoa1sely chopped! every 10 minutes to prevent the Calx from s1nk1ng to the bottom Remove
the pear pieces from the Calx bat h and nnse thoroughly under running
30 g butter
water In a pan. saute the chopped pear 1n butter until slightly browned
Place t he pear on top of the dessert
EXTRA
pan 101 frying
3 16
. . ..
.......
•
- . : ·,·.' .......
GARN ISH I Chocolate curl I Powdered sugar I Cocoa powder
I. CHO COLATE ~IO USSE SPHERE I 2. PEAR COMPOTE l ;\TERlOH

3 CHOCOLATE C H U~ IBLE I -l. GOLDE0: CA RA~IEL C l .\ZE
5. PEAR COL' LIS I 6. NUTTY CHOCOLATE SHA.Vi 'G '
7. DARK CHOCOLATE BRITTL E \'\'ITll GOLD LEAF I 8 ' AllTtED PFAR J ~ C.\I >..
317
e Spread the chocolate out With a comb
CIHOCOLATE CURL
STEP BY STE P
Pouc the ohoool•lo out°'"' pl•>t" >lnp ._lj
-
e Make beautiful curls.
318
MrERVrE l llEUX
NUMBER OF SERVING S 4
t-.1ERINGUE
1811 g egg wMas Beat the egg whites and suga r in a stand mixer fitted with a whisk
?CJ gsugar until firm peaks form. Carefully fold 1n the powd ered sugar. Spread the
ZOD g powdered sugar meringue out with a palette knife to form a 1-cm 13/8"] th ick layer on a
baking sheet lined with a S1lpat baking mat. Bake in the oven at 100 °C
fXTRA 1212 °F] for about 120 minutes Let the meringue cool for a minute
roand pastry cutter. 8 7cm l2-3Wl once it comes out of the oven. Cut out circles with a 7- cm 12-3/4"]
round pastry cutter. 0 3cm11-1 /B"l round pastry cutter. Cut a hole 1n the circles with a round pastry cutter
t;akmg sheet with Silpat baking mat measuring 3 cm 11-1/8"]. Use 3 meringue slices per dessert. Store the
stand mixer with whisk meringue 1n an a1rt1ght co ntainer.
palette knife
RASPBERRY COULIS
25 g sugar syrup 11 part water. 1 part sugar! Thoroughly mix the sugar syrup with the raspberry puree in the
100 g raspberry puree Thermomix.
032 g Xantana xanthan gum (Sosa] Add the Xantana bit by bit to the mixture. Combine wel l to make sure the
Xantana 1s fully incorporated. Leave to rest overnight in the refrigerator.
EXTRA
lhermom1x
CHANTJLLY CREAM
200 g cream Wh isk all the ingredients together to form a firm Chantilly ere
1
h vanilla bean · f d · am in a
stan d mixe r 1tte wit h a whisk. Pipe elegant rosettes usin g a i in ba
60 g mascarpone with a serrated pastry tip pp g g
60 g condensed milk
EXTRA
stand rrnxer with whisk
321
SUGAR RING
250 g •Somali In a l\eaV"f·br,uorr:l!d pan, heat 256 gram& 1som.J.t to !b5 •c 132Q °Fi
1g red po1;dercd fo!IO wlfll1n~ Whe-i :1'e 1sc.m~.1 •!". atrnoi.1 a• :e~cera:c•e. <idd tt:e red fo<lrl cot.oring
and ~l~r ur,•11 vr.!;.>'~ .,;.:h a woorl•n r.patiAa T.• rn l":e 1som..il1 out onto
[mA a bal"NJ i."ee! l Md Mlh a 1Ml ·one fl"..at and place t under ri h(!.J! lamp
sugar lhe1morr.etei W"ar he1t• •P.!i1~:a1: 9!ovt's lo P'· tile so,gar 11oart Or.et the SU•J.lr
he1iy Lottomcd pan 'ias rr •lied, he.td 11 u~• I I star•o; 13 glisten ~o.I 01.1 ;n•o a cyl1ndo?r
baking shtct wit~ ~·'itooe b;;~ r; mat mea~ur.r g I 1 10 cm 1316. 1 4 I .91'111 p'~ce u Je• t''.e sug;sr lamp
heal lamp C11refu11, pull It" s•1Jil' "r:ar Al · ·11~ te:ol comtile!ely &fl<l rep,.it the
5uga1 lan:11 prr;cess £!Me rn 11 trghl y sea e:.1 CGr 1a rtl!f'
heal 1~~1:.ranl glrms
wooden spatula
YOGlfHT CH ISP
~00 g fondant
250 g glucose
2h0 g 1soma1t Gnnd the •S.Om.a.I to at.,. powd4r 11'1 lh l1u1rmom:• and llOlf t.;; tho
warm mr,lu<e Ccntinue to~ to 155 •c
1311 "FI •!\CS riour out C).t ·~
a ba~m9 s.heet lm11d W!lh a Sdpat • ncJ m.al l.et c~ CO"'Ct11t•ly 01"l4
then break into p>tt.S e.
CM9h.rl 11\c poec.s rN'f tit! 11".lJfP' vr•fttl the
pie,ts to a OOWder m :he lhfirmoma
25g yogun powde1 IY

opols Sosal Add the yogurt po.o;dtr Th rn, .,...,. tne pcwdtt ""'h • llM m~.11 IN)llt
out over a S1lpat mat 11\1! let the P<fwller ~ow!y rMI! 11\ an Mf'I I 150 •c
EXTR A (302 °FJ Rem<WI:' lrom the OYen 111\d antl1Jlly pull tl\4 tr ~PY muturt
hcalj' bollomed pan away from the baking mat, trtat&tll) w t~r · Ch1n cr11p!; Store the cri~pt
baking sheet with Srlpal baking mat rn an airtight container
Thermomrx
fine-mesh sieve
GARN ISH I Dark chocolate cu1l / White chocolate spug I fresh raspbemes I AtsiU cress I Ee :::t fl.'f~ • tllet peuts
!. r-.lERI "'GUE / "2 . RASPBERRY COULIS

3. CHANTILLY CREMI / 4. SL'GAR Rl'.\G I 5. YOGlJRT CRISP
322
IHIAZE LN Ull
COFFEE AND HAZELNUT

CR£ME BRULEE
gelatin powder Mix the gelatin powder with the cold water and bloom for 20 minutes.
Bg
60 g water
cream Heat the cream with the milk, egg yolk and sugar 1n the Thermo_m1~ to
500 g
milk 84 °C 1183 °Fl at low speed. Dissolve the bloomed gelatin in the liquid.
100 g
200 g sugar
370 g egg yolks
ground coffee Then add the ground coffee. instant coffee, cocoa powder, fleur de sel.
'g and praline: blend thoroughly 1n the Thermom1x. Pour the mixture into
16 g instant coffee
4g cocoa powder a p1p1ng bag and cool in the refrigerator before use.
2g fleur de sel
60 g praline
EXTRA
Thermo mix
piping bag
SAUTEED PEAR lN CALX

l lite1 water Combine the Ca lx and the water and place the coarsely chopped
20 g Calx limestone product IMugaotzl pear pieces in the Calx bath. Soak the pears for about 1 hour, stirring
2 pears !coarsely choppedl carefu lly every 10 minutes to prevent the Calx from sinking to the
bottom. Remove the pear pieces from the bath and rinse thoroughly
under running water.
30 g butter In a pan, saute the chopped pear in butter until slightly browned. Place
the pear on top of the dessert.
EXTRA
pan for frying
HAZELNUT CRUNCH
300 g butter
Mix all the ingredients to a fine crumb le in a stand mixer fitted with a
300 g hazelnut powder flat beater. Spread the crumble over a baking sheet lined with a Silpat
300 g brown sugar 0
3g salt mat and bake in an oven at 150 C 1302 ° Fl for 20 minutes until it turns
golden- brown. Use a palette knife to stir the crumble
270 g flour during baking so that 1t bakes evenly.
occasionally
EXTRA
baking sheet with Silpat baking mat
palette knife
325
PEAR COl'vlPOTE
4g gelatin powder Mrx the gelatin powder wrth the cold water and bloom for 20 minutes
20 g cold water
325 g Conference pears lcut in brunorse] In a frying pan. saute the pear !cut in bruno1sel rn the butter and add the
20 g butter sugar. lemon 1u1ce, vanilla bean seeds and lemongrass.
20 g sugar
10 g lemon 1u1ce
1 vanilla bean
1 pcs lemongrass
50 g Porre Williams !pear brandy) Flambe wrth the Per re Williams and cook until the pears begin to turn
soft. Remove the lemongrass and add the bloomed gelatin.
EXTRA Combine thoroughly with a spatula. Cool the compote down to 35 °C
frying pan [95 °FI and spoon into the s1l1cone sphere melds [4 x 2 cm/ 3/4" 0 and
silicone half-sphere molds. 0 2cm and 3 cm 4 x 3 cm/ 1-1/8" 01. Chill in the freezer and unmold once the spheres
1314" and 1-1/B"I are completely frozen.
COCOA CRU1 CH
300 g butter Combine all the ingredients rn a stand mixer fitted with a dough hook
300 g almond powder to form a coarse crumble. Spread the crumble over a ba king sheet
300 g dark brown sugar lined wit h parchment pa per and bake in an oven at 170 °C [338 ° FI for
275 g flour 15 minutes. Toss the crumble regula rly with a spatula while baking,
45 g cocoa powder making su re to leave some large chunks. Allow to cool.
3g salt
EXTRA
stand mixer wrth dough hook
PI STACHI O CRISP
80 g white chocolate In a pan, combine all the 1ngred1ents and bring them to a simmer.
20 g prstachro paste 1100%1 Pour the hot mixture into a bowl , cover with plastic wrap. and allow to
200 g water cool completely. Then mrx the cooled batter in the Thermomrx to 50 °C
200 g pear 1u1ce [ 122 °FI. Allow the mixture to rest overnight rn the refr igerator. Use a
50 g lemon 1u1ce palette knife to spread the smooth batte r in a thin layer over a si licone
150 g sugar baking mat with a circular template measuri ng 5 cm [2"1. Bake in the
150 g glucose powder oven at 150 °C [302 °FJ for about 14 minutes . Wra p the crisp around a
10 g Gellan gelling agent ITerturasl cylinder with a diameter of 2 cm 13/4 "I when the crisp has JU St come out
10 g Agar powder (Texturasl of the oven and rs still malleable. Lightly crease one crisp [per dessert!.
0.5 g Xantana xanthan gum !Sosa) Let cool. Store the baked crisps in an airtight container.
1g green powdered food coloring
!water soluble)
EXTRA
Thermomrx
palette knife
silicone mat
round templates. 0 5 cm [rJ
cylinder. 0 2 cm [3/A"l
326
COFFEE SAUCE 0
150 g espresso In a pan, heat lbul do not boil! the espresso with the orange rind and
nod or 1orange infu se for 30 minutes
450 g condensed milk Strain the espresso and add the cond ensed milk togeth er with the
10 g Frangellco !coffee l1queuil Frangelico. ground coffee and fteur de set Wh isk welt and allow to cool
3g ground coffee
Ig fleur de sel
EXIRA
fine-mesh sieve
PUM PERNICKEL
600 g pumpernickel rye flour Combine all the ingredients except for the tapioca in the Thermom1x
340 g water unti l com pletely smooth.
70 g oil
14g salt
80 g tapioca Add the tapioca an d contin ue to blend into a smooth whole. Using
a piping bag fi tted with a small 3- m m 11/8"1 smooth pastry tip. pipe
EXTRA the dough into a deep fryer, for ming long, thi n strands. Fry at 180 °C
Thermom1x 1356 °FI until gold en brown. Remove from the deep fryer and drain on
piping bag with asmall. smooth pastry tip. 0 3 mm paper towels . Store in an airtight co ntainer.
11/8")
deep fryer with oil
paper towels
CARAMEL
360 g sugar In a heavy-bottomed pan, melt the sugar over low heat and cook until a
golden- brown ca ramel forms.
1BO g coconut milk Heat the coconut milk with the purees and po ur ove r th e ca ramel.
1BO g passion fruit puree
1BO g guava puree
1BOg Oulcey blondchocolate !Yalrhona) Allow the mixture to cool to 75 °C 1167 °FI. th en add the chocolate and
stir until smooth with a spatula.
150g butter Let it coo l fur ther to 37 °C 199 °F) and fo ld in the butter wi th a spatula.
Keep the caramel at room te mpe rature before use .
EXTRA
heavy-bottomed pan
GARNISH I Hazelnut cylinders !store-bought)

I. COFFEE AND ll AZELNUT CRtME BROLtE I '2. SAUT~ED PEAH IN CALX
3. llAZEl.NU T CHUt\C ll I <I. PEAR COMPOTE I 5. COCOA CHU~C H
6. PISTt\C lll O CHI SP / 7. COFFEE SAUCE I 8 PUi\IPEHNICKEI. I 9. CAH.'\i\IEL
328
~--11111
SllllCIKY RllClE
According to a recipe from Ton Th1tid TassanakaJohn
CA~DJED APRICOTS
Z56 g water In a large pan. bring all the ingredients to a boil and keep at a gentle
1[5 g sugar simmer. Remove the tea bag after 15 minutes. Leave the m1xtu_re '.o rest
!50 g erred apricots for one day in the refrigerator. Remove the apricots fro m the l1qu1d and
lernongrass stalk cut them into a fine dice.
'!1 vanilla tean
lfi g time iu1ce
y, cinnamon stick
40 ~ sushi vinegar
~o g dessert wine
1 bag Earl Grey tea
5g mm!
EXTRA
large pan
STICKY RICE
500 g Yasolhon 1asmrne rice Soak the rice in water for 3 hours. Strain and ri nse tho roughly u nder
running wate r to re move most of the starch. Then steam the r ice for
20 minutes in a steamer basket. Carefully shake the rice every five
minutes. Let the cooked rice cool sligh tly.
375g coconut milk Fold in the coconut milk, sugar. rice bran oil, and salt to create a crea my
100 g sugar mixture.
20 g rice bran 011
2g salt
20 g freeze-dried banana pieces ISosal Carefully fold the garnishes into the creamy rice. Press the rice into
20 g dried mango !sliced into strips] a timbale mold . Turn the timbale mold upside down on a plate and
Z fresh passion fruits lpulp] remove the mold. leaving the rice behind on the plate . Place th e panna-
ZO g candied apricots !see above) cotta egg in the middle of the rice. Place som e of the dried mango str ips
~ fresh mint leaves and fresh passion fruit pulp around the rice and sprinkle with some
finely chopped mint .
EXTRA
fine-meshsieve
steamer basket
timbale mold !for the rice]
GARN ISH / freeze-dried banana pieces I Limezest I Yellow and red edible flowers I Pomegranate
•
/
I
COllllON CAN DY
NUMB ER OF SER VI NGS 4
COTTO.N CA.NOY
z:a g ccttc~ cc1:y made ::om white sugar Make cotton candy with a cotton candy machine Keep the cotton candy
in an a1rt1ght container before use Place a fe w tufts of cotton candy on
trIXA the plate
~~c~ t2:t~ rr:a~~ :ie
DULCEY CREA~f
1.7 ~ ~ ::12t.n ~i!W~er Mix the gelatin powder with the cold water and bloom for 20 minutes.
ag f/a!:;i
75g ;-"!! In a pan. bring the milk and glucose to a boil and dissolve the bloomed
7•? gltcuse gelatin in the liquid
1'0 g Odcey blllnd chocolate [Valrhona] Pour the warm milk over the chocolate and blend with a hand blender.
158 g cream [co!~] Blend the cold cream into the ganache with a hand blender.
Let the m ixture rest for at least 3 hours in the refrigerator. Whisk the
EXTR A mixture to a cream in a stand mixer fitted with the whisk. Put the cream
haid blfq~er in a p1p1ng bag and keep 1n the refrigerator before use. Pipe a few dots
p.;:.~ bag under the cotton candy.
ORANGE CONFIT
oranges Peel the oranges with a peeler Scrape the white off the inside of the
r ind with a knife and then slice the rind into thin strips.
2g salt 13 xl Bring 100 grams water with 2 grams of salt to a boil and briefly blanch
!OD g wa~r [3 x] the rinds in the salted water. Then rinse the rinds in ice water. Repeat
this process twice to remove the bitterness from the rinds.
1u1ce of 2oranges Bring the orange 1u1ce together with the sugar and water to a sim mer
40 g sugar and add the orange rinds. Let the rinds slowly crystallize over low heat
50 g water until they become translucent. Remove the rinds from heat and keep
them in the syrup in the refrigerator.
EXIRA
pan
ice water
341
'.'\l'Tl Y CHOCOl ATE
SH .\\'l:\G<; - -
1.:3 ~ • m 1 cboco'ate Melt the chocolate and stir rn the nuts Mix rn the Thermorn 1~ •o make a
l"D ~ So 'e1 :as!t:11 r..-s fine mixture Pour the mixture into a cake ring measuring . 4 cm 15- •/'"[
1n d1amete· and allow to set Make sh a\~ngs with a chocolate shaver
fXiP.A
i~2- -o11 ... l
c~:: 1 a:e shm·
co(e 1 -~. 8 l! cm 1s-1n·1
CARA~1EL \VITH RUM

150 g su9ar In a heavy-bottomed pan. let the sugars and rum caramelize over
65 g cane sugar medium heat untrl the caramel starts to brown
125 g rum
vanilla bean Add the spices and heat the caramel to a golden- brown
star anise
tonka beai
cinnamon stick
&O g salted butter With a spatula. fold 1n the butter and the ltme jurce until everything is
1u1ce of 2hmes thoroughly blended. Pour the caramel through a frne-mesh sreve and
refrigerate the caramel before use .
E1TRA
heavy-bottomed pan
fine-mesh sieve
cake rmg. 0 U cm 15-1/2"1
GARNISH I Tiny apple blossom flowers
N UTTY CHIOCOlAllrE SIHIAVllNGS
I COTTON CANDY / 2. DUl.CEY CHEAM I 3. OHANGE CON FI T

4 NUTTY C llOCOL ATE SH AVI NGS I 5. CAHAMEL WITI I H U~ I
342
BABA
NUMBER OF SERVINGS . G
BAB:\ t nd rrnxe r fitted with a dough

Combine all the ingredients in a s a h t for at least 2 hours in
180 g powdered milk hook to form a fine dough Let the ~oug t~es dough into small 2-cm
20 g powdered sugar the refrigerator. With your hands.1~5 af~ [34e7 oFJ until golden brown.
130 g cottage cheese (3/4"1 balls. Deep-fry the balls at n soak 1t up.
50 g flour Immediately put the warm balls in the syrup so they ea
70 g clarified butter
4g baking powder
zest of 1 lemon
2g salt
EXTRA
deep fryer with oil
BABA SYRUP
In a pan. bring the sugar and wa ter to a boil, then add the rum . Let cool.
250 g water
250 g sugar
125 g rum
MARINATED MANGO
Bring the sugar with the water and tonka beans to a boi l and add the
100 g sugar
whiskey. Let the liquid rest for 1 hour and strain. Allow to cool.
100 g water
50 g whiskey
2 tonka beans
mango Stice the mango and remove the flesh from the seed. Coarsely slice the
flesh into uneven pieces and put them in a vacuum-seal bag.
EXTRA Add the sugar-whiskey mixture to the mango, fo rm a vacuum and seal
vacuum-seal bag the bag. Let the mango rest for at least 1 day in the refrigerator. Remove
vacuum machine from the bag and place the mango pieces on the dessert [3 pieces per
dessert).
CHANTILLY CREAM
200 g cream Whisk all the ingredients together in a stand mixer fit ted with a whisk
'h vanilla bean to form a firm Chantilly cream. Take a piping bag fitted with a smooth
60 g mascarpone pastry tip, fill it with the Chantilly cream and pipe elegant dots on the
60 g condensed milk dessert.
EXTRA
piping bag w1lh a smooth pastry tip
345
CHOCOLXI I COl Oi'\UT
BH EAD
3g gelatin pOY1der Mix the gelatin powder with the cold water and bloom for 20 minutes.
15 g cold water
250 g cream Heat the cream with the coconut milk. egg yolk and coconut syrup m the
125 g coconut milk Thermom1x to 84 °C (183 °FI at tow speed
50 g egg yolks
25 g coconut syrup
500 g lvo11e white chocolate (Vatrhonal Dissolve the bloomed gelatin in the hqu1d and pour 1t on top of the
chocolate. Blend t horoughly with a hand blender to a nice and smooth
emulsion and allow to coot to 37 ° C (99 °F]
500 g mascarpone Fold the mixture into the mascarpone to form a smooth cream Pour the
cream into a wh1pp1ng siphon and cha rge the siphon with 3 chargers
fXIRA Pipe the cream into a vacuum-seat container and form a vacuum so the
Thermom1x cream n ses and becomes light Place the container with the light and
hand blender fluffy cream 1n the freezer Spoon the frozen light cream on the dessert
whrpprng siphon wrth 3 chargers in the final minute for serving
contarner wrth vacuum pump
LIME SAUCE
200 g baba syrup !see recipe] Combine all the cold ingredients and refrigerate for at least 1 hour. Pour
50 g lime 1u1ce the sauce into a deep plate
zest of 1hme
vanilla bean (seeds]
GARll lSH I Jasmrne flowers I Tarragon leaves
I Bi\ BA / 2 B1\BA SYH UP I 3. MARINATED t\I ANC O I ·I CllAN 'l 111 \' l'IH",\t\I
's ('JICJCOl.ATh coco1UT BHEl\D I 6. LIM E S1\LICF
346
TIHIAll EXOTllCA
NUMllFll OF SERVING S Ii
SESt\i'vtE Bf\ LLS

Combine all the dry ingredients in a stand mixer fitted wrth a dough
500 g llOUI
11~ g sugar hook
175 g powdered milk
15 g bakrng powder Add the water, making sure it 1s well incorporated.
Gradually add the clarified butler until a nice, smooth do.u gh forms n~~t
150 g water
the dough rest for al least 3 hours in ~he refrigerator. With your ha ·
50 g claufied butter shape the dough into small 2-cm (3/4 I balls
sesame seeds Coat the balls with the sesame seeds and deep-fry immediately in a pan
with oil heated to 180 °C (356 ° F). Remove the balls from the oil once
EXTRA they are golden brown and drain on paper towels Place the warm balls
standmixer with dough hook on top of the dessert.
deep fryer with oil
paper towels
SAUTEED BANANA
IN CALX
l lite1 water Com bine the Calx and the water and place the banana pieces in the
10 g Cau limestone product (Mugaritzl water. Soak the bananas for about 1 hour. stirring carefully every
2 bananas !cut into 3 or 4cm11 -1/rJ pieces) 10 minutes to prevent the Calx from sinking to the botto m . Remove the
banana pieces from the Calx bath and rinse thoroughly under running
EXTRA water. Heat the banana glaze 1n a pan and add the banana. Let the l1qu1d
pan slowly reduce to a syrup so it forms a glaze around the banana pieces.
Place the warm banana on top of the dessert.
MILK FOAM INFUSED WITH

THYME AND ROSEMARY
250 g whole milk In a pan, heat all the ingredients to 70 °C [158 ° Fl and infuse for 1 hour.
25 g flax seeds Strain the mixture th rough a fine-mesh sieve and allow to cool to 2 °C
10 g suga1 (36 °F) Foam the m ixture w ith a hand blender. Garnish the plate with
5g rosemary spoonfuls of foam.
'g thyme
EXTRA
line-mesh sieve
hand blender
TOf\KA BEAN S1\BAYON
ICO g w~ 'e w.ne Heat the white wine with the sugar and tonka beans a:id nfuSJ! fc~
60 g sugar 10 minutes.
2 tonKa beans !cut lengthways!
120 g egg yolks Strain the mixture through a fine-mesh s1e'le and mix " tbe egg
yolks Return the l1qu1d to the pan. heat to 86°C (183 °FI and then the
refrigerate the mixture
250 g heavy or wh1pprng cream. whipped Mox the completely cooled mixture on with the whipped cream . Keep on
the re fri gerator before use
500 g mascarpone
EXTRA
hoe-mesh sieve
BANANA GLAZE
170 g elderflower syrup Blend all the ingredients with a hand blender
70 g lactose
20 g glucose
EX TRA
hand blender
CARAMEL SYRUP
WITH VAN IL LA
100 g sugar In a heavy-bottomed pan. slowly bring the sugar. water and lemon 1u1ce
75 g water to a simmer and continue to simmer until a golden brown caramel
25 g lemon 1u1ce forms Remove from heat and add the vanilla and salt. Let the syrup
1 vanilla bean !scraped! cool before use
1g salt
EXTRA
heavy-bottomed pan
LEMON CONF IT
lemons Peel the lemons with a peeler. Scrape the white off t he inside of the nnd
with a knife and then slice the nnd into t hin stnps
2g salt 13 x) Bnng 100 grams water wit h 2 grams of salt to a boil and briefly blanch
100 g water 13 xl t he nnds 1n the sa lted wat er. Then rinse the nnds in ice water Repeat
t his process twice This 1s to remove the bitterness from the n nds.
1u1ce of 2 lemons Bring the lemon 1u1ce together with the sugar and water to a boil and
40 g sugar add t he lemon rinds Let the lemon rinds slowly crystallize over low heat
50 g water until they become translucent Remove the nnds from heat and keep
them in the syrup in the refrigerator.
EXTR A
pan
ice water
GAR NISH I Afewspr1gsofthyme
1. SESAME BALLS / 2. SAUTtED BANANA IN CALX I 3. MILK FOAM INFU S E~ \YIT H THY ME
ANO HOSEMA HY / 4. TONKA BEAN SABAYON I 5 BANANA GLAZE
6. CAR1\ MEL SYHUP WIT ll VANI LLA I 7. LEMON CON FIT
350
ROCIK AROUND
lllHIE C LOCIK
NUMBER OF SERV IN GS 4
HAZE LNUT DACQUOISE

155 g egg whites Beat the egg whites and sugar in a stand mixer fitted with a whisk until
50 g sugar light and fluffy.
20g flour Combi ne the flour with the powdered sugar and the hazelnut powder
135 g powdered sugar Carefully fold this mixture into the whipped egg whites. Place the 8-cm
uo g hazelnut powder 13-1/8"1 cake rings on a baking sheet lined with a baking mat and use a
p1p1ng bag to pipe the dough into the rings. Bake in the oven at 190 °C
EXTR A 1374 °FI for 1Ominutes. Let the mixture cool and remove the cake ring
stand mixer 1v1th whisk Place a slice of dacquo1se in the middle of the plate.
cake ring. 08cm13-1/8"]
baking sheet with baking mat
piping bag
PANNA COTTA
75g gelatin powder Mix the gelatin powde r with the cold water and bloom for 20 minutes.
37 g cold water
56 g milk In a saucepan. heat the milk, cream and the split vanilla bean and infuse
28 g cream for 20 minutes.
I vanilla bean
82 g cream Using a whisk. thoroughly combine the crea m. sugar. Greek yoghurt.
56 g sugar lime 1u1ce and yog urt powder. Strain the vanilla infused milk and cr eam
28 g Greek yogurt and reheat the liquid. Dissolve the bloomed gelatin in the l1qu1d and
15 g lime iuice pour the infusion through a fine-mesh sieve onto the yogurt mixture.
11 g yogurt powder IYopols - Sosa)
210 g heavy or whipping cream. whipped Whisk th e mixture until smooth. then a spatula to ca refully fold the
whipped cream into the mixture in 3 parts. Fill a p1p1ng bag with the
EXTRA panna cotta and use 1t to fill the 3-cm ( 1-1/8"] and 4-cm ( 1-1/2"1 silicone
fine-mesh sieve molds. Place a frozen mango compote sphere halfway into the mold
silicone hemisphere molds. 0 3 cmand 4cm and continue filling with the panna cotta. Freeze until everything is
11 -1/8" and 1-1/2"1 completely frozen . Unmold the spheres and. using a spray gun. coat
spray gun with the white c hoco late spray. Each de ssert will have one sphere
piping bag measuring 3 cm 11- 1/8") and one sphere measuring 4 cm ( 1- 1/2").
~1ANGO COl\1POTE
6g gelatin powder
30 g water
125 g mango puree In a pan. bring the mango puree. passion fruit puree and sugar to a boil.
84 g sugar
250 g mango. cul into bruno1se Add the mango bruno1se and cook for another minute Remove from
10 g gin heat and add the bloomed gelatin.
EXIRA Finally, add the gm Spoon t he compote into 2-cm [3/4-I silicone sphere
silicone sphere molds. 0 2 cm 1314"1 melds and ch1ll 1n the freezer These spheres will be used as the interior
for the panna cotta spheres.

100 g while chocolate Heat all the 1ngred1ents 1n a microwave oven and blend thoroughly with
33 g cocoa butter a hand blender Spray the mixture at 45 °C [ 113 °FI
66 g sunflower oil
2g titanium dioxide
EXTRA
hand blender
COCONUT MOUSSE
10 g cold water
165 g coconut puree In a pan, heat t he coconut puree together with the lime Juice.
25 g lime Juice
9g custard powder Combine the sugar with the custard powder and add the egg yolks.
50 g sugar Whisk thoroughly and add a bit of the warm coconut puree. Transfer
40 g egg yolks everything back into a pan and continue to cook until the mixt ure starts
to boil. Keep stirring constantly with a whisk
35 g Mycryo powdered cocoa butter ICallebautl Remove from heat and dissolve the bloomed gelatin and Mycryo into
the mixture .
260 g heavy or whipping cream. whipped Allow t he mixture to coot to 25 °C 177 ° FI. then fold 1n the whipped
cream. Using a p1p1ng bag. pipe t he mousse into 4-cm 11-1/TI s1l1cone
EXTRA sphere melds. Place a frozen calamansi cremeux sphere ha lfway down
piping bag into the maid . Finish filling the meld w ith the m ousse and freeze until
silicone sphere maids. 0 4 cm 11-1/rl everything 1s completely frozen Unmold t he spheres and. using a
spray gun spray gun, coat them wit h the yellow chocolate spray Defrost in the
refr igerator before use.
YELLOW CHOCOLATE SPRAY

100 g white chocolate Heat all the ing red ients in a microwave oven and blend thoroughly with
33 g cocoa butter a hand blender. Spray the mixture at 45 ° C 1113 °FI
66 g sunflower Oil
2g yellowpowdered food coloring !fat soluble!
EXTRA
pan
356
.. :z µ e U4t't a ;u!i '" • b!I
J ~ 9
u.'
~• ... ~t;u• ~
~mvwu:1 I ' ~ b
170 q•-.;r;,
'e
'JS
di
1"' ~
um
Jli'\1
[btr •:t
5'!t!1lll!~trd~ 87 cr. fl/41
~taf
0
1~ Q gel1t1n llO*lli w 'ff
Hg W;let
IGB g c1lam.t11s1 puree In a s.auteiar. he&! t.._

C.:.lmJ~
40 9 013ng~juice acfa 1ne ~ ano 'PCH W~
1 v;iMlabm through a !>le-R
I clcv~
I sprig ol mint
3 cilan110 leave~
80 g epg Weigh out 120 g~ms oJ me Lt:... a1td he 1 n

95 g sugar together with tn.e ~9 a!'!O SLt;M tJ> -C 1183 '"'1 ACd
gelatin to the Y.arm muM·e ano a~ d ID~ to~~ I
80 g butter lsottenedl Add the softened o ...ner and IT\IA lift!ll. smoctn /1\ w r~ tn •
piping bag f1tltnelo~r2·cmt3/!1~ :.cone~ptw:re s • duUrnttl•
[XlRA 1reezer. Unmo!o ano use a;; U\€ tt:'EnCt fer tne COCOft',,• ~~~
sieve
lhermomu.
4 S1ltcone hall·spherP molds. e2cm llWJ
prpmg bag
ALMOND t-.lOUSSE
Ig geletrn powder
5g water
60 g almond milk Heat the almona milil l<"getner .V1tl'I the IE"mon JIJICE', milk. cream
27 g lemon 1u1ce powder, sugar and egg \oil< 1n tnE' Tttermom>, to 84"C1163 •Ft.
105 g milk
9g cream powder
52 g sugar
37 g egg yolks Dissolve the bloomeo gelatin YNh the Mycryo into the l'nljture arid allow
n to cool to 28 "C 182 °FI
37 g ~1yc1yn powde1erl cocoa butte1 {f.alle~a~tl
Fold the mixture mto the wh1ppeo cream and put 1t 1n a p1p1ng bag Prpe
16? g heavy OI wh1pp1ng tleam. \\'ht~ped the mousse mto the 5·cm 12'1 s11tcone sphere moto Place a frozen
lemon cn?meux sphere halfway aown .nto the mold and frnrsh filling the
EXlRA sphere with the mousse Freeze unit\ everything 1s completely frozen
Thermom1x Usmg a spray gun. coat with the whae chocolate spray. Place the sphere
p1piog bag on the dessert and defrost before use
silicone sphere mold. S5 cm (rl
spray gun
'357
pan d l lU µtdLf" li'f-' L - 1 'II 11 ' 1 i'
1somalt in a pan with straight sides
1g t1tan1um dioxide When the 1somalt has completely melted. add the titanium d1ox1de
Stir with a wooden spatula until the titanium d1ox1de has completely
EXTRA dissolved. Heat the 1somalt to 170 °C 1338 °Fl and fill the silicone sphere
wire rack molds wit h the heated mixture Immediately turn the molds upside
stainless steel drip pan wrth silicone mat down as soon as they are filled with the 1somalt. allowing the 1somalt
silicone spheie mold. 0 4 cm 11 -1/rl to drip back out. A thin layer of isomalt remains in the sphere mold.
Let the isomalt harden and then remove the spheres from the silicone
molds. Store in an airtight conta iner. Fill the sugar sphere with the yuzu
espuma iust before serving and place on the dessert.
YUZU ES PUMA
5g cold water
45 g water In a pan. heat the water with the sugar and dissolve the bloomed gela tin
22 g sugar in the liquid.
17 g yuzu juice In another pan. heat the yuzu juice with the water and add the sugar
25 g sugar water. Pour the mixture into a whipping siphon and charge the siphon
15 g water with 3 chargers. Keep in the refrigerator before use.
EX TRA
SUGAR RING
250 g isomalt Heat the isomalt to 165 °C [329 °Fl in a heavy-bottomed pan.
2g charcoal powder [black food colonngl When the isomalt is almost at temperature . add the charcoal powder
and stir until smooth with a wooden spatula. Turn the isomalt out onto
EXTRA a baking sheet lined with a silicone mat and place it under a heat lamp.
sugar thermometer Wear heat resista nt gloves to pull the sugar apart. Once the sugar has
sugar lamp melted, knead it until it starts to glisten. Pull away a small piece of
heat resistant gloves sugar and wra p it diagonally around a cylinder. Allow to cool completely
baking sheet with silicone baking mat and repeat the process. Store in a tightly sealed container.
heat lamp
cylinder
GAR NI SH I Chocolate dial and hands: the dial and hands are cut out with a water jet cutter. The dial is then lightly coated with edible gold spray parnt.
J. HAZELN UT DACQUO ISE I 2. PANNA COTTA I 3. MANGO COMPOTE

4. WH ITE CHO COLAT E SP RAY I 5. COCONUT MOUSSE I 6. YELLOW CHOCO LATE SPHAY
7. LEMON CHf:.MEUX I 8. CALAMANS I CHtMEUX I 9. ALMOND MOUSSE
JO. Wl-ll T E SUGAR SPHEHE I 11. YUZU ESPUMA I 12. SUG/\H RI NG
358
8 ;....eat t:i ' Oo "C ,:23 °>="1
WHITE SUGAR
SPHERE
Hea' the 1somalt in a pa n
Fill the mold

and immediately
flip 1t over
• Add the titanium d1ox1de.
360
WIHI EE l OfF fFORTU N fE
NUMBER or SERVINGS 4
COOKI E
Mg milk Heat the milk together with the butter in a pan un til the mixture boils.
rnn g td1er then add the flour Remove from heat and combine thoroughly w ith a
i fig ileur spatula
170 g egg ,olks Put the mixture in a stand mixer and beat th e egg and egg yolks with a
75 g ~g flat beater until smooth
225 g egg w'111es Beat the egg whites with the sugar until 1t makes a smooth meringue
13D g su~ar and fold this into the floury egg mixture to form a smooth batter. With a
spatula. spread a thin layer of the batter to a thickness of 1 cm (3/8") on
EXTRA a S1lpat baking mat (60 x 40 cm I 24 .. x 16-l. Bake on a baking sheet in
S1lpat silicon~ mat 60 i 40cm12&- x in the oven at 180 °C (356 ° F} for 12 minutes. Let the batter cool. place 1t
sta~d m1xe1 with flat beate1 with the S1lpat mat in the freezer and let 1t freeze completely Carefully
sta 1tess steel cake nng. 0 6 cm 12-3/a-I peel the Silpat mat away from the cook ie. Put a thin coating of pineapple
gel on the cookie and chill once more 1n the freezer. Spread a thin layer
of coconut cream over the frozen layer of pineapple gel and freeze once
more. Sltce long strips measuring 3 cm (1-1/8"} and carefully wrap them
around a stainless steel cake ring measuring 6 cm 12-3/S'l Freeze and
then remove the cake ring by briefly heating the inside of the ring with a
culinary torch . Place the cookie roll on a plate and defrost.
PINEAPPLE GEL
300 g calamans1 pu1ee Blend all the ingredients with a hand blender to form a smooth gel. Use
20 g lime 1u1ce the gel to glaze the cookie .
30 g dextrose
19 g Creamy Gel starch blend !New Texl
EXTR A
hand blender
COCON UT CHEA i\I
ag gelatin powde1 Mix the gelatin powder with the cold water and bloom for 20 minutes
40 g cold water
360 g coconut milk In a pan. heat the coconut milk. cream and coconut syrup and dissolve
lZO g cream the bloomed gelatin 1n the liquid.
15 g coconut sy1up
Z10 g lvo1re white chocolate IValrhonal Blend thoroughly wit h a hand blender, add the chocolate and blend once
m ore wi th the hand blender.
480 g c1eam lcoldl Ad d the cold cream and mix thoroughly Leave the mixture to rest for one
day 1n the refrigerator, then bea t the mixture to a creamy consistency
EXTRA in a stand mixer fitted with a whisk Use the coconut cream as a spread
hand blender for the cookie.
stand m1xe1 with whisk
COCO r UTFOAM
500 g coconut milk In a pan. heat all the ingredients to 70 °C (1 58 °FI and infuse for 1 hour.
20 g suga1 Strain the mixture through a fine -mesh sieve and allow to cool to 2 °C
1stalk lemongrass (36 °FI. Foam the mixture with a hand blender Place a few spoonfuls of
12 g flaxseed the foam in the middle of the biscuit roll.
EXTRA
fine-mesh sieve
hand blender
PINEAPPLE ICE CREAM

80 g suga1 Combine the sugar wi th the glucose powder and the Cremodan
35 g glucose powder stabilizer.
4g Cremodan lstab1l1ml
95 g whole milk In a pan. heat the whole milk with the cream and invert sugar to 35 °C
90 g cream (95 °FI. Add the sugar mixture to the milk and combine well with a
25 g invert sugar whisk.
70 g powde1ed milk Heat to 60 ° C [140 °FI. then add the powdered milk to the m ixture.
500 g pineapple puree
Heat the mixture further to 85 °C 1185 ° Fl. then pour in the pineapple
EXTR A puree. Let the mixture rest fo r at least 12 hours in the refrigerator
ice cream make1 before churning the ice cream in the ice cream maker
~IARl~ATED PI~EAPPLE
:59 ~ wate1 Bring the water with the sugar, vanilla bean and tonka bean just to the
mg s.ga1 boiling point and infuse for 1 hour.
1 ff; lla hean
:n.1ka bean
Strain the l 1qu1d and add the whiskey.
ICO g 11pepineapple. cut in bruno1se Let the mixture cool before adding the pineapple bruno1se. Refrigerate
for at least 1 day to infuse the pineapple with the other flavors. Place the
brunoise on the cookie roll.
LIME CONFIT
limes Peel the limes with a peeler. Scrape the white off the inside of the r ind
with a knife and then slice the rind into thin strips.
2g salt (3 xl Bring 100 grams water with 2 grams of salt to a boil and briefly blanch
100 g water (3 xl the rinds in the salted water. Then rinse the rinds in ice water. Repeat
this process twice. This is to remove the bitterness from the rinds.
1u1ce of 2 limes Bring the lime Juice together with the suga r and water to a boil and add
~O g sugar the lime r inds. Let the rinds slowly crystallize over low heat until they
50 g water become translucent. Remove the rinds from heat and keep them in the
syrup in the refrigerator.
EXTRA
pan
ice water
CUCUMBER ROLL
250 g water Bring the water with the sugar. lime zest and lemongrass to the boiling
250 g sugar point and infuse for 1 hour
zest of 1lime
1stalk lemongrass
100 g gm Strain the liquid and add the gin. Allow to cool.
cucumbers Slice the cucumber with the slicer or mandoline to thin strips 2 cm
(3/4 "] wide. Place the strips in the sugar-gin mixture and marinate for
EXT RA at least 1 hour. Roll the cucumber up into nice, tight rolls. Place on top
mandohne I sheer of the b1scu1t roll
GARNISH I fresh coconut grate the fresh coconut lfleshl with a truffle grater into thin slices I Fresh lychee I Lemon balm I Fresh basil
I COOKll· I 2 PINEAPPLE GF.L I 3 COCO ' UT CREAJ\l
I ('OCONU I rOAM I 5. l'INE APl'l.1- ICE CHEAJ\I I 6 1\lAHI NATED PINEAPPl.I:
7. l.li\11·. CONFl'l I 8. CUCL'i\IHEH HOl.I.
366
_ .-_111111111111
lAVJ
NllMB! R 01 Si RVINGS 4
Clh)('()t \ l' E ICF CREr\~t
S'~!iJ Combine 1/3 of the sugar with the ice cr.eaf""l stab1lm~r
rremaaan [s:;;btlired
~35 J wlmie m:Th In a pan. heat the milk with l h e cream a~ d . O"Ce.. • ternperat·~re
the
.. ~ g ~xn reaches 30 ec
(86 OFl. add the powdered "i1ll< and the svgar; 1{!L Of"l
SU g powdered m1! k Continue to heat and add the sugar -!'>tabilrzer n1xture a• 40 C
Qij 9 invert sugar
30 g Qlucose powder
150 g Guanaia dar~ chocolate !Valrhona) Heat further to 50 °C ( 122 °F). pour the ere.any nilk O'~r the chocolate
and blend thoroughly with a hand blender In a pan. "teat !he chocolate
EXTR A milk to 85 °C (185 °FI (pasteunzat1onl and then cool 'he m1xtu't' dowr
hand blender as quickly as possible to 4 °C (39 °F). Allow ~ores: for a! least 12 ho~!'"5
ice ueam maker in the refrigerator Churn in the ice cream maker and freeze unul U5e
Place a large scoop of chocolate ice cream on the bottn~ nf the olate
CHO COLAT E BREA D

15 g cold water
250g cream Heat the cream with the milk. egg yolk and sugar in the Thermom1x to
175 g milk 84 °C (183 °Fl at low speed
~o g egg yolks
25 g sugar
600 g Cara1bc dark chocolate!Valrhona] Dissolve lhe bloomed gelatin in the l1qu1d and pour it on top of the
chocolate Blend thorough ly with a hand blender to create a smooth
emulsion and allow lo cool to 37 °C (99 °F)
500 g mascarpone Fold the mixture into the mascarpone to form a smooth cream Pour the
cream into a wh1pp1ng siphon and charge the siphon with 3 chargers
(XTRA
Pipe the cream into a vacuum-seal container Form a vacuum so the
'~uncm:x
cream rises and becomes light Place the container with the tight and
~au~ade1
fluffy cream in the freezer. Spoon the frozen light cream on the dessert
~ t • s111bon 11ith 3chargers in the final minute before serving.
c.e '•:llti 111 thacuum pump
EH l SHI kw ~et liQt.tly coat the desser1 I\ th cocoa dusted through a fine-mesh sieve I lime lest· lightly grate some zest O\er the dessert
SUSIHlll ROLL
,-\L~lOXD COOKIE
7:3 ~ eggyolks Mix the egg yolks and sugar until tight and frothy in a stand mixer fitted
mg suga1 with a whisk.
cu g almond powde1 Combine the almond powder with the flour.

~5 g flour
?6Il ~ egg w!'11tes Mix the egg wh ites and sugar unt1l l1ght and fluffy in a stand mixer fitted
135 g sugar with a whisk Using a spatula, carefully fold the egg yolk mixture into the
egg white mixture. making sure everything 1s well incorporated
70 g melted butter Fold the almond powder and flour into the mixture and finally add the
melted butter. Blend well to form smooth batter. With a palette knife.
spread a thin layer of the mixture to a thickness of 7 mm [1 /4 ") on a
Silpat baking mat and bake 1n the oven at 180 °C [356 °F) for about
10 minutes. Let the cookie cool. then carefully remove the S1lpat baking
mat. Cut a slice of cookie measuring 20 x 22 cm [8" x 9"] and spread a
thin layer of the G1anduia cremeux over the top. Refrigerate the cookie
for 10 minutes. Roll the cookie up lengthways to form a roll. Tightly
wrap the roll up in plastic wrap and freeze. Slice the roll 1n two so you
have two rolls measuring 11 cm [4- 1/2"] each.
roasted sesame seeds Lightly cover one of the rolls with Chantilly cream and then coat the roll
with roasted sesame seeds. Roll the other roll in a slice of passion fruit
EXTRA gelee. Place both rolls on a plate and allow to defrost.
stand mrxe1 with whisk
palette knife
S1lpat s1l1cone baking mat
plasuc wrap
GIANDUJA CREMEUX
190 g cream In a pan. heat the cream with the milk and salt.
190 g whole milk
1g salt
75 g egg yolks Whisk the egg yolks together with the sugar. add a bit of the creamy
38 g sugar milk and blend thoroughly with a whisk. Pour the mixture back in a
pan and heat over low heat to 84 °C [183 °Fl. stirring constantly with a
spatula [creme anglaise]
300 g Gianduja no1settes noir Pour the wa rm creme ang la1se over the G1anduja chocolate and blend
dark chocolate IValrhonal with a hand blender.
iest of 1 lemon Finally add the lemon zest and refrigerate the mixture. Use the cremeux
to spread over the biscuit s lices.
EXTRA
hand blender
375
CH.\i\Tll LY CHCAtvl 0
tt:, Cl~"' Wh1!>k al. 'he ingredients togc:toer m ii !>l~nd m •f! t 'rPd 111.th o\ v.f· ....
•-: \ I~ bsr. to torn" a f1r'l1 Chanl1Uy cream U!.!! tile Ct•anl lly cream to c:~ c~ie of
tU G amrp:~o the b1scu1t rolls
6D G co.il!trn:l muk
O'RA
>ll!ln mrm wtth whisk
PASSJQ;-\ FRClT GELEE

115 g v.11ter In a pan . whisk together the cold water. sugar. Agar and Gellan.
150 g sugar
t5 g Agar powder llexturasl
2.8 g Gellan gelling agent llexturasl
l13 g mango puree Add the remaining ingred ients and bring to a boil. stirring constant ly.
113 g oassron fruit puree Pour out onto a plastic tray to form a 2-mm (l/8") 1h1ck layer Let the
&8 ~ m1lla vmega• gelee firm up in the refrigerator. t hen with a knife and a ruler. slice the
90 g cocoa paste iOO"' cocoa! gelee into thin strips (1 1 mm (3/8"1wide and 9 cm (3- 1/2'1long) Roll the
gelee around the b1scu1t roll.
EXTRA
plastic tray ' 0 x 30 cm (16" xlz-l
GARNISn I Gratetl hme
I ALMOND COOK IE I 2. GIANDUJA C R ~ M EUX I 3. CHANTI I.LY CHEA~!

4 PASSION FHU IT GELr.F.
376
...
p c. . Cl :.· CDVC£
.tpr. ....!: • " - ¥Y.J SJr.t; !I...~ t: lgs .~ ~ .an::~.. c ·~ <""-r cer.;;rarabie ~ rnt: eJ ,a ~ C.. "t!.t
•~cce.."'lf'!:r-~ · ar ~ lr.:.-e-:a.,,,; ..:.::0.-s ~ t!lt' mel;_;n; i;rocess(,/llCf uumG.rl sarWi
,1. piet;:-u.se:: 1:;o.--,a "!; a;;t!'~ '::M!e J:-:;- a1;lte Sut:a~.e t:x au I :;,; as wrth a m:r.:r.-J.Jr.i cl~ ,.;at~
.:cn:e· .:.ga· ~··s ·~;w~ wnas ~W:i !>ut W'I" t .. a :re o·r>d<l'(J !.!.~:ii
E;t; w.:: ~ ;io.;,er .::;rammg .7':,-.c"e e::.g ~ •es si...:ac.:e l::r "'"-p:;,1•-;. t.":e rest \is been rerr,c,ed
--°! rs a l'!'ry tt'~ ;;::x:x: ro ~ ;ise:; lor tee Cfl'a= a"ld pasrr-es as ..-ell as s.n.oty d st.es
C".occ..~· .. ,~,,!il, a ~cl 1:10lar.ce between 1he sweetness of m1IJ< and the c t1erness ol cocoa
Flartr.uf red M'll>e vrnegar made from Cabernet SatMgnon grapes Conrams 25% grape /U•ce and is
agl!d ~ oai< barrels.
#.!!-purpusie choclXale for s~is. ganache. mousse. cookies. sauces.. dnnl<s and much more
ProdJCI ~ from bmeslO!>e Ca~ I'S used to petnfy the outer layer of fruits.
Dari< crocal31e {66%1 N:th a subtle chocolate and roasted dned fruit flavor. with a hmt of oak. almond
.,,,,col'tt
~ba!t',. •e ,.,,.. ~;ar ~ ffOtn Cnardonnay grapes. aged m oak barrels. Contains 25% grape
pncr. m.'J/>g 11 s~:er t.'lMI ot~ • n~rs
9¥1< c..>ioctUtt> UlllCeIW•te
S!«.:!.~er
-m
St¥cr1~re Enwres ~ reientoon ol "8tor and mouthfeel when thickening purees and1uices Suitable
!tit to!~ i/lrlfJ cold prepara!~ Can also be used as an emulsifier in ice creams and scrbets.
.iSld pr.mMify to '"'"e sorbets smoother and softer
Y•oous ~ <J'4d to ma;e li»ms. menngves. pavlova. etc. Replacemenl for fresh egg whites
St•rr:t Uem Is resPoflSJIJle for the bincJir19 in gluten-free breads. and adds texture to gluten-free
cOCi;~s 11tttl uJ.~ It can al~ lle used to make savory cnsps
Pr;MJer tllend ui.ed to ma~e Florentine coolues
Alc"t.oloc k>'f:rage from ltalt Mad~ from hazetnu/5, cocoa and vanilla berries It can be consumed
s.rralf}rot or with Ke but is often used m cocktails, with coffee or m desserts
F'ISNderr,'1 gei.i111 Cold b1nd1n<J a~nt mlKJe from the bones and skins ol animals Gelatin needs to
t.ie comlkned v..:n thP correct amovnt 0J ,,.111er
BvtCing 11~nt parricutarfy used to ueate strong gels Can withstand high temperiltures
Orlcfl the Gel/1m has ut. 11 Moll no IOflCJ!!f melt. m.tkinq rehe1111ng to a liquid 1mpos~1ble
~r to dfne t!14n l'!luld 9l1JCO'A C.tn be used as 1n alter~tive to sugar
0-r~ chocolate with 66' cocoil Soft u~t• with a hinl of dntd fruit and oak
8~.l!na of glucou 11nd lrvctrne Als.o known es 1r1d1c1~t honey (11siirt' th.11 .11w•tur• rtmJ1ttS :un.1'.lf11
fn,,.rt ~r
;,t lolfrf:t temperaturrs
H,,_ Tt1 Swffl11tier thRI 1) hall 11J s "'~I ih 11C1Fm11I 51J1JBT It '' ~ry ilJOW ¥"1J tofNb ~" /tt) H ~ tN1'
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1rlbl!I \ iffOUI
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ROGER VAN DAMME

MANGO VINEGAR GELEE

PASSION FRUIT CREMEUX

PASS ION FRUIT- LI ME-

WHITE CHOCOLATE CRISP

GARN l SH I Lemon cress I While currants I White flowers

I. I. PANNA COTTA / 2. MANGO VINEGAR GELtE - INTEH IOR

Knead the sugar

Place the cylt~c! r;

Roll out into equal

Place around a metal

Cut the ribbons into pieces and

You now have

Gently pull the ends of the

Roll the sugar completely

WH ITE CHOCOLATE SPRAY

WHITE CHOCOLATE CRI SP

PASSION FRU IT CREMEUX

l~ IR A •!u bf XJr,-: ~IS

1~0 g r~nnialt Do the r.ame w th ttlt'

GARNISH I Basil ni·~~ / It II~ Hrwrh

ROYAL BELGJAN CAVlAR

GARNISH I Purple violet

I. MACARON I 2. SOUR CHEAM I :t SOUH CREAM GEi,

CREME PAT JSSlERE

230 g lemon 1u1ce

CHOUX PASTRY CRISP

I. STHAWI3EHHY MO USSE I 2 CRl' ME PA'flSSI"' · ,.

Remove the template. Bake at 160 °C [320 °F) for 9 minutes

MILK CHOCOLATE NEST

I. MANGO COU LIS I 2. PAN NA COTTJ\ I 3. DUl.CEY MOUSSE

180 g Oulcey blond chocolate [Valrhona)

MAR INATED APRICOTS

500 g fresh apricots !sliced]

Put th e plastic str c ,0

\V H rn~ Cli<) OLA1 L

61); ('' I'll

9h g IVG1t1 11Mr cil«;ol.ltr i\1~1fhnna 1

WHt'l'F Cl H1t'Ol •.\TF SPR. Y

1?h y r,., .1 ;11u11n

1J 0 fl!r ~lit jUltf

90 g sugar Bring the sugar and water to a boil in a pan.

I STRAWl3EHHY ~ I OUSSE I 2. HED Gl.AZE I 3. H/\ SPBEl\RY C<)Ll l.IS

Pour the chocola te onto

Slice the chocolate.

Wrap the ribbon around

ORl ZABA CREMEUX

EGG WH lTE AND

DARK CHOCOLATE SPRAY

CHOCOLATE SABLE RING

75 g egg yolk Add the egg yolk and mix thoroughly.

GARNIS H I Oa1k chocolate sp11g I Milk chocolate cu1l

CHOCO LATE SABLE

75 g egg yolk Add the egg yolk and mix in thoroughly.

GARN ISH I f1esh che11y

ORJ ZABA CREMEUX

TONKA CARAMEL CREAM

CREME PAT lSSIERE

GAR NI SH I Elderflower I Atsina cress I Mint

Place the Silpat mat in an ove n for 30 minutes

-'ak the cnsp

S\'\TEET ONION PICKLE

250 g raspberry puiee