Dacquolse pistachio Card number : Last update : 27-02-2015 Created by: Pascal DUPUIS Type of meal: Average preparation time: Average cooking time: Quantity ia Net food cost 1 recipe/s = 15000.0 g~ Ingredient/s and recipels Quantity Unit Weight Egg white frozen 5120] gr $120.0 g Sugar 4000 | gr 4000.0 g Almond powder white 3000 | ax 3000.0 9 Pistachio powder 1000 | ox 1000.0 g Flour T 45 960 | ar 960.0 9 Teing sugar 2000 | ox 2000.0 9 Pistachio paste 1120 | gr 1120.0 g 1050 gr each sheet of biscuit 1 sheet 40 x 60 cm_ 175°C 15mn ‘Scanned with CamScannerBiscult fraisier + Card number: L Last update : 08-11-2012 | | Created by: Pascal DUPUIS ‘Type of meal: Average preparation time: r mer | Quantity Net food cost 1 recipe/s = 16800.0 g Ingredient/s and recipe/s Quantity Unit Weight Almond powder white 2400 | gr 2400.0 g Icing sugar 2400 | gr 2400.0 g Egg yolk frozen 100 1200 | gr ee g 1800 | gr 0g Flour T 45 00 4500.0 g Egg white frozen S oF ale gE g Sugar 1100 gr each sheet of biscuit Scanned with CamScanner| Cocoa powder | Flour T 45 a Egg white frozen Sugar whip the egg yolks and who. Whip the eg Gently fold the egg whit powder. Pour 1150 gr onto sili Bake at 2. Blscult roulade viennois chocolate | Last update : 16-01-2019 Type of meal: Average cooking time: Convection oven: 10 min 220°C —— Net food cost 1 recipe/s = 13620.0 9 1 Ingrediens and recipel: rae een = eee ae _ oe Weight ggs 2S one = 3850.0 g Lk - T [Egg yolk frozen __| 1450.0 g ugar __ _ _ 3000.0 g 960.0 9 le eggs with the larger quantity of sugar in @ freestanding mixer. g whites and add the remaining sugar. first mixture and then add the sifted flour and cocoa es into the cone paper tray 40x60 om and spend out evenly: 3 in a convection oven. _ —— 20°C for around 10 minute Engyolk ¢ass ‘Scanned with CamScannerBiscuit macaronade Temperature: 170°C 20 min Card number: i Last update : 20-10-2014 Created by: Pascal DUPUIS Type of meal: Average preparation time: ‘Average cooking ti Quantity [= Nat food cost 1 recipe/s = 14000.0 g _L Ingredients and recipe/s Quantity Unit Weight Sugar 4000 | gr 4000.0 g Almond powder white 1500 | gr 1500.0 g Almond whole grinded 1500 | gr 1500.0 g Flour T 45 800 | gr 800.0 g Egg white frozen 5000 | gr 9000.0 9 3000 3000.0 g ee ‘Scanned with CamScannerBiscult roulade white Last update : 28-09-2014 ‘Average cooking time: d a ait : Net food cost [a recipe/s = 13$72.5 g’ Ingredient/s and reci pals Quantity Unit Eggs 1225 | or 1125.0 g E gg yolk frozen 2700 | gx 2100.0 g Sugar 4500 | gr 4500.0 g Egg white frozen 4050 | gr 4050.0 g sugar 450 | gr 450.0 g Flour T 45 2700 | gx. 2700.0 g whip egg whites, whipped whites with suga: ad out on baking tra! °c - 10 min o! spre: Cook at 220 1 each sheet of bis: whip eggs, eggs yorks and sugar together, re stiffen them with the sugar- add delicately flour and then a coveteal with sildcamizet Pere: n deck oven. cuit ( 6) 850 g: ‘Scanned with CamScannerBiscuit roulade chocolate Last update : 08-11-2012 Sugar Card number : * 7 . | Created by: Pascal DUPUIS Type of me [ Average preparation tne [Average cooking time: Convection oven: 4 +4 min 220°C Quantity Nat food cost 1 recipe/s = 12675.0 g Ingredients and recipals Quantity Unit Wolght Eggs 3000 | gr 3000.0 g Egg yolk frozen 1600 | gr 1600.0 9 Sugar 2250 | gr 2250.0 9 Cocoa powder gr 450.0 9 Flour T 45 975.0 9 Eqg white frozen 3600.0 9 600.0 4 h sheet of biscuit 850 gr_eacl ‘Scanned with CamScannerBlscult Pavo Vanilla Lan update 06-00-2010 [Card number: ‘Crested by: Pascal DUPUIS ‘Typo of meat Average proparaton tine: ‘Average cooking tne: - [veny A recipe/a = 13: Nat fod cont Bag white frozen ow 7 58 1400 gF each sheet biscuit ‘Scanned with CamScanner(2189199) nueDad ayeEjoD0Y9 yNDS1g ‘Scanned with CamScanner= Biscuit Red Velv Card number : Last update : 02-03-2019 Created by: Pascal DUPUIS ‘Type of meal ‘Average preparation time: ‘Average cooking time: 20 min 175°C Shanty Net food cost 1 recipe/s = 39680.0 9 Ingredient’s and recipe/s Quantity Unit Weight Mix for Red Velvet Cake ( Macphie ) 12500 | ge 12500.0 9 Mix for Red Velvet Cake ( Vizyon ) 6750 | 9, "6750.0 9 Eggs whole Liquid 7700 |,9¢ 7700.0 g Water 5575 | oF 5575.0 9 Sunflower ofl 2075 | gt 2675.09 Inverted sugar trimoline 1150 | g¢, 1150.0 9 Baking powder 280 | 9 260.0 9 Vanilla powder 150 | gr 150.0 Butter 2700 | 9 2700.0 g Put all ingredients in the mii Mix 2 min on 1st speed then 6 min on 2nd speed. Approximately 1625 gx per tray 40x60cm the recipe give 24 trays Bake 20 min at 175°C xing bowl using the whisk. Butter need to be soft and water hot. ‘Scanned with CamScannerBiscuit Almond ( for Caramansi ) Last update : 17-11-2014 Card number : Created by: Pascal DUPUIS Tipe of weak | Average preparation time: ‘average cooking time: ‘Quantity ae. ol Net food cost 1 recipe/s = 20000.0g Nee Ingredient/s and recipe/s Quantity Unit Weight ‘Almond powder white 5400 | or. 5400.0 g Corn flour 300 | gr 300.0 9 Eggs whole liquid 9250 | or 8250.0 g sugar 4500 | oF 4500.0 9 Orange zest frozen 200 | ar 200.0 9 Butter sheet 2250 | ax 2250.0 9 Egg white frozen 1800 | ox. 1800.0 9 sugar 1100 | or 1100.0 9 0 tray 40 x 60 cm / 2350 oF each 1 recipe for 1! ‘Scanned with CamScannerMacaron mango/passion Card number : Last update : 04-02-2024 Created by: Pascal DUPUIS ‘Average preparation time: CL ‘Average cooking ti: Quantity I Net food cost 1 recipe/s = 11300.0 g L Ingredients and recipe/s ‘Quantity Unit Weight Almond powder white 3300 | gr 3300.0 9 Teing sugar 3300 | ge 3300.0 9 Egg whites 1500 | gr. 1500.0 9 . Oo}. 0.09 Sugar 3350 | gr 3350.0 g Water 650 | gr 050.0 9 orange foods coloring flow paste 10 | gr 70.0 9 oF 1225.0 9 Egg whites ‘Scanned with CamScannerMacaron mango/passion Card number : Last update : 04-02-2021 Created by: Pascal DUPUIS Type of meal: ‘Average cooking time: 11 min 155° Average preparation tit Net food cost Quantity 1 recipe/s = 11300.0 9 Ingredients and recipe/s Quantity Unit Weight ‘Almond powder white 3300 | gr 3300.0 9 Iedng sugar 3300 | gx 3300.0 9 Egg whites 1500 | gx 1500.0 9 ol. 0.09 sugar 3360 | oF 3350.0 9 Water 850 | or 50.0 9 70 | or 70.0 9 orange foods coloring flow paste 1225 | ge 1225.0 9 Egg whites ‘Scanned with CamScannerGanache macaron mango/passion fruit oo Last update : 27.08.2014 Card number : Type of meal Pascal DUPUIS Average preparation time: Average cooking time: Quantity Net food cost 1 recipe/s = 8500.0 ¢ Ingredient/s and recipe/s Quantity Unit Weight Chocolate white (calet) 4500 | gr 4500.0 g Mango puree 1450 | gr 1450.0 g Passion fruit puree 1000 | gr 1000.0 g Inverted sugar trimoline 160 | gr 180.0 g Pectin NH 8 | or 8.0g Sugar 15 | gr 15.0 9 1500 | gr 1500.0 g Butter ‘Scanned with CamScannerMacaron strawberry Card number : Last update : 04-02-2021 Created by: Pascal DUPUIS Type of meat Average preparation time: ‘Average cooking time: 14 min 155°C Quantity Net food cost 1 recipe/s = 11300.0 9 Ingredients and recipes Quantity Unit ‘Weight ‘Almond powder white 3300 | gr 3300.0 g Icing sugar 3300| gr 3300.0 9 Egg whites 1500 | or 1500.0 g of. 0.09 suger 3350| gr 3350.0 9 Water 850 | gr 250.0 9 7 -0 Red foods coloring flow paste 70|9 70.09 1225.0 g Egg whites az2sl|st ‘Scanned with CamScannerGanache macaron strawberry Card number : Created by: Pascal DUPUIS Average preparation time: Quanity |_recipe/a » 0900.0 g ngredienUs and recipe/s chocolate white (calet) trawberry puree ‘alamanai puree nverted sugar trimoline ectin Nil ugar lavor liquid Strawberry utter ‘Scanned with CamScannerCard number : Macaron red fruit ‘Last update: 04-02-2025 | Created by: Pascal DUPUIS ‘Type of mes ‘Average cooking time: 11 min 155°C ‘Average preparation ime: Quantity Net food cost | 1 recipe/s = 13580.0 9 Ingredients and recipe/s ‘Quantity Unit Welght ‘imond powder white 3300 | gr 3300.0 9 Toing eugar 3300 | gr 3300.0 9 Egg whites 1500 | oF 1500.0 9 m ol. 0.09 sugar 3380 | 9¢ 3350.0 9 Water 050 | or 050.09 nea foods coloring flow paste 90 | oF 50.0.9 I aiue foods coloring flow paste 3 | 9 3.09 Live shires Tale ims.t-3| ‘Scanned with CamScannerGanache macaron red fruits Gard number: Last Otoaanir| \ er Update ; 01-04-2018 \ Created by: Pascal DUPUIS Type of meat \ Average preparation time: ‘Average cooking time: \ Quantity \ Net food cost \1 recipe/s = 9000.0 g | Ingredientls and recipels Quantity Unit Weight | \chocolate white (calet) 4500 | gx 4500.0 g \ Raspberry puree 1125 | or 1125.0 g Morello cherry puree 1500 | gr 1500.0 g \ inverted sugar trimoline 180 | gr 180.0 g Pectin NH 6 gr 6.09 \ sugar 20| gr 20.0 9 \ Flavor Liguid Strawberry 10| gr 10.09 \ \ color base red stranberry Ate 5.09 \ \ | putter 1800 | gr 1800.0 g 5 gt Color base red strawberry for “Ganache macaron red fruits” a \ Ingredients and recipels Quantity Unit Weight \color powder red strawberry ijgr 0.65 mY \water 4lar 4.44 ‘Scanned with CamScannerMacaron caramel Card number : Last update : 02-10-2014 | | Created by: Pascal DUPUIS ‘Type of meat: ge preparation time: ‘Average cooking time: 11 min 155°C. Net food cost 1 recipe/s =.11300.0 ¢ Ingredientis and recipels » [aimond powder white Icing sugar * |zgg whites sugar Water colt brown caramel Bag w 70 gr Color base ‘brown caramel for "Macaron caramel” ingredientis and recipets ‘Quantity Unit Weight color powder brown caramel 9 [or 8.89 water ale: a3 ¢ ‘Scanned with CamScannerCard number = Created by: Pascal DUPUIS: Ganache macaron caramel | Average preparation time: Quantity 1 recipe/s = 9000.0 g Ingredient/s and recipe/s Chocolate milk caramel Cream vegetable Dulce de Leche soft caramel cream Butter 3000.0 g ‘Scanned with CamScannerMacaron glanduja Last update : 02-10-2014 ‘Gard number : ‘Greated by: Pascal DUPUIS = ‘Type of meal: - ‘Average cooking time: 11 min 155°C Net food cost 1 recipe/s = 11700.0 9 Ingredient/s and recipels : a ‘Almond powder white ms ae 3300 | gr a 1500 | gx 0 — 3350 | gr sess 850 | gt Egg whites as 0 : 600 | gr Fevilletine Scanned with CamScanner| Created by: Pascal DUPUIS Average preparation time: Trectma [ Quantity Sg tn: [2 22csee/s = RE] waa Ingredient/s and recipe/s Quantity nt Praline almond / hazelnut 50% 4000 bor ee Hazelnut paste 1350 | or = 0 Cream vegetable 3350 | gr = Gelatine base 380 or [0.01 665 | gr lireaiast Butter £65.0 g 380 gr Gelatine base for "Ganache macaron glanduja" Quantity Unit Weight Ingredient/s and recipe/s 63] gr 8.35 Gelatine sheets 317| gr 36.1 q Water Scanned with CamScannerLast updatn 21-08-2017 F709 of meat ‘Avara99 cocking ten | Secon = Bog white frozen ~ 1800 ‘Sugar of. Mater 3700 1000 ge 50| 9° 1350| ge, Solor base brown chocolate Egg white frozen Cook the sugar with the water ( and eventually the color) at 116%, start to whi of egg white then pour on it cook sugar to realize meringue. When meringue react to the base and mix the preparation to the right consistency. Mhen you pipe on baking paper or silpat, it should sprawl Lightly to keep a nice shape of “— shell. Leave them to dry 30 minutes before baking 11 minutes at 155°C 0 gr Color base brown chocolate for "Macaron chocolate” mor ‘Quanity Unit Ingredients and recipe/s J _ Color powder brown chocolate alee ae Water ‘Scanned with CamScannerGanache macaron chocolate nan - Last update 21-08-2957 | Creates: PevenlOUPUIS [Average preparation time; - k nee Touantty aoe — [1 rectpe/s = 8500.0 6 j [Ingredients and recipe/s ‘Quantity 2000 2000 450 1600 [cream vegetable [single cream 35 ¢ [inverted sugar trimoline [hocolate dark block 708 Chocolate Huila 65¢ FTO Butter sheet 750 gic technique: bring the Liquid cream and invert sugar mixture to the boil and graduall; yradually pour Ba: anaches, which are basically emulsions, can be mixed in diffe: rent over the chopped chocolate. 6 ways. Our only advice 1 to avoid incorporating air. The greater the friction, the finer th 7 ner the emulsion will be, and the, better the texture and keeping qualities. You can use a rubber spatul ula, a paddle beater, ‘As soon as you add liquid, which is a normal occurrence due to saturation of the fat. The developaent fa blender (with or without a vacuum) or a hand-nixer, the emulsion begins to form and the mixture thickens rapidly and frequently separates, of a supple, glossy core i consistency as you gradually add the liquid. Once eenperature is not higher than 40°C, then add the butter cut into pieces. using the paddle attachnent of the beater, we advise you terminate the indicates that the emulsion has formed, and you must keep this the mixture is ready, check that the If you mix manually or emulsion with a hand-mixer ‘Scanned with CamScanner~ | Macaron plstachlo ‘Card number : _| Last update : 04-02-2021 | ‘Created by: Pascal DUPUIS ° aaa 2 preparation Sine: ‘Average cooking time: 14 min 155°C | | Net food cost | xecipe/s = 11300.0 g | it Quantity nit | Weight | Ingredient/s and recipe/s Unit | Weight Bimond powder white 3300 | gr | 3300.0 | [zeing suse: 3300 | ox [3300.0 ¢ Ecin: ugar = eal 1500 | er [500.0 5 legs whites 2 — E 3350 | ax | 3350.0 | | Sege= 250 |o= |__ 250.0 5 mater 60 | a [0.09 Green foods coloring flow paste sms aaaatala Bog wnites ‘Scanned with CamScannerGanache macaron pistachio 1 recipe/s = 9500.0 9 Ingredient/s and recipe/s Quantity Chocolate white (calet) 5000 | gr Cream vegetable 2300 | or Inverted sugar trimoline 325 | or Pistachio paste 1000 | gr Butter 1000 | gr ‘Scanned with CamScannerMacaron vanilla Last update : 02-10-2014 Created by: Pascal DUPUIS aah Average preparation time: ‘Average cooking time: 11 min 155°C = Nat food cost 1 recipe/s = 11300.0 9 Ingredient/s and recipe/s Quantity Unit Weight ‘Almond powder white 3300 | gr 3300.0 g Icing sugar 3300 | gr 3300.0 9 a whites 1500 | gx eee g of. 0.09 Sugar 3350 | gr 3350.0 g [2 50 | or 850-0 9 So 1225 | or 1225.0 9 | Bog whites ‘Scanned with CamScannerGanache macaron vanilla | Last update : 02-10-2014 Created by: Pascal DUPUIS Type of meal: ‘Average preparation tima: ‘Average cooking time: Quantity Net food cost 1 recipe/s = 9000.0 9 [ingredient/s and recipa/s Quantity Unit Weight [chocolate white w2 (calet) 5000 | gr $000.0 g Cream vegetable 2650 | gr 2650.0 g Inverted sugar trimoline 350 | or 350.0 g i Liquid vanilla Tahitensis 180 | gr 180.0 g Butter 1000 | gr 1000.0 g ‘Scanned with CamScannerMacaron coconut Card number Last update : 03-10-2014 Created by: Pascal DUPUIS Type of meat: Average preparation time: Average cooking time: 11 min 155°C Quantity Net food cost 1 recipe/s = 11500.0 9 Ingredientis and recipels Quantity Unit Weight Almond powder white 3300 | gr 3300.0 g Icing sugar 3300 | gr 3300.0 g Egg whites . 1500 | gr 1500.0 g . oO}. 0.09 Sugar 3350 | gr 3350.0 g water 850 | gr 850.0 9 Egg whites F 1225 | gr 1225.0 9 oO}. 0.09 S + Shredded coconut 400 | gr 400.0 g ‘Scanned with CamScannerGanache macaron milk/coconut Last update : 03-10-2014 y ‘Type of meal: [Average preparation time: Average cooking time: T Net food cost J recipe/s = 1000.0 9 I Unit Weight 4000.0 ¢ averted sugar trimoline ‘Shredded coconut roasted Scanned with CamScannerTyps of at | 70 gr Color base yellow lemon for "Macaron ‘Scanned with CamScannerGanache macaron lemon it \ Created by. Pascal DUPUIS, Type of meal: |p enti ‘Average cooking time: \ Qasartity Net food cost \h recipess = 8800.0 9 | Ingrediontis and recipals : ‘Quantity Unit Weight chocolate white w2 (calet) 4500 | gx 4500.0 g asin aso ror \cetamansi puree 1000 | gr 1000.0. g [inverted sugar trimoline 360 | or 360.0 g nena Ge ae nox IEE aor \potter 7600 [or 1800.0 9 Scanned with CamScannerJelly mango/passion for macaron —————— — Quantity 2000 | or 1000 | gr 250 | or 50 | or oF 300 ‘Scanned with CamScannerJelly apricot for macaron Card number: Last update : 23-09-2014 Type of meal: Average cooking time: | Quantity Net food cost 1 recipe/s = 3500.0 g - - : Ingredient/s and recipe/s Quantity Unit Weight Apricot puree 3000 | gr 3000.0 g sugar 375 | gr 375.0 g Pectin NH 45 | gr 45.0 g Sugar 300 | gx 300.0 g Heat the puree with half of sugar at 50°C. Add the pectin mixed with the rest of sugar. Cook at 102°C. Scanned with CamScannerGanache macaron red fruits | | : update 01-04-2018 | = | ———-- ___Type of mes _ z ‘Average cooking time: ‘Scanned with CamScanner 4500.0 9 Raspberry puree 1125 | oF _ 1125.0 9 Morello cherry puree a asoolor | 2500.0 9 Inverted sugar trimoline - “jeolor | 180.09 Pectin WH — i 6.09 Sugar ~ 20.0 9) | Ftaver liquid Strawberry a ae Color base red strawberry | Weight } 5 gr Color base | ingredient/s and recipe/s | color powder red strawberry water -Jelly orange for macaron Last update : 23-09-2014 Gard number : Created by: Pascal DUPUIS + ‘Average preparation time: iType.ot eet ‘Average cooking time: | avanti Net food cost 2 recipe/s = patie g | ingredients and recipe/s Quantity Unit Weight Orange puree 1500 | ar 1500.09 Bloody orange puree 1500 | oF. 1500.0 9 sugar 450 | gx 450.0 9 Pectin NH 60 | oF 60.0 9 [[sogax 300 | ox 300.0 9 Heat the puree with half of sugar at 50°C. add the pectin mixed with the rest of sugar- cook at _102°C- ‘Scanned with CamScannerr Jelly raspberry/cherry for macaron Card number : Last update : 28-09-2914 =a Created by: Pascal DUPUIS ; Tre - of mea Average preparation time: "Average cooking tines Quantity Net food cost 1 recipe/s = 3500.0 9 | 7 Ingredient/s and recipals Quantity Unit Welght Raspberry puree 1500 | gr 1500.0 g Morello cherry puree 1500 | gr 1500.0 g Sugar 375 | or 375.0, g Pectin NH cd 50.0 9 300.0 9 Sugar Heat the puree with half of sugar at 50°C, Add the pectin mixed with the rest of sugar. Cook at 102°C, ‘Scanned with CamScannerJelly strawberry for macaron aia ee oe —— =~ = _ ‘Greated by: Pascal DUPUIS I Average preparation ime: | — + 1 recipe/s = 3500-0 ¢ | Pectin NE eogex _ [Heat the puree with half of suger 2! nad che pectin mixed with the rest Cook at 102°C- oe tt 50°C. of sugar- ‘Scanned with CamScannerCardnumber: Crested by: Pascal DUPUIS. Quantity = 1 recipe/s = 3150.0 9 Heat the puree then at 50°C, add th ‘Boil during one minute then add 2 id apricot gl. Jelly Calamansi —_———__—_—— - Quenty Unit - 1000] oe — 2000] gr SSS gr 90 or e pectin mixed with sugar. Last update : 06-05-2019 ‘Average cooking time: Type of meat: ‘Scanned with CamScannerJelly mixed fruits (Carrot cake) (1.5 recipe/s) Card number : ! Last update : 26-12-2016 Created by: Pascal DUPUIS Average preparation time: Type of meal: Average cooking Quantity T | 1,5 rectpe/s = 21660.0 9 Heat the pureeand juice with the suger 4% s0°e. Add the pectin mixed with the rest of suger thes 403 nappage: Boi] during ome mimate, Not food cost Wot | : 3375.0 g ~ 3378.0] F000 | ‘Scanned with CamScannerarpone cream (Carrot c: ye [Gardmumber: - Last update : 28-12.2016 | I Created by: Pascal DUPUIS. Tre dana] _ Average preparation time: Average cooking time: Quantity Net food cost 2 recipe/s = 4200.0 9 Ingredients and recipels Quantity Unit Weight 1 Cream vegetable 1000 | gr 1000.0 g "cheese mascarpone semi thick (EllesVire) 1000 | gx 1000.0 ¢ ‘Teing sugar 200 | gx 200.0 g [single cream 35 & 2000 | or 2000.0 g gredients together then whip it to get a soft whipped crean. Mix all in ‘Scanned with CamScannerMarshmallow lemon Card number : Last update : 06-02-2021 ks Created by: Pascal DUPUIS ‘Type of meal: | Average preparation time: Average cooking time: Quantity WiPccipe/s = 5000.0 Net food cost Ingredient/s and recipe/s Quantity unit Weight Sugar 2400 | oF 2400.0 9 Inverted sugar trimoline 720 | ge 720.09 Water 800 | or 200.0 9 Yellow foods coloring flow paste 15| 9x 15.09 Gelatin sheets 180 | gr 180.09 Water 540 | gr 540.0 9 Inverted sugar trimoline 1100 | gr 1100.0 9 [Flavor liquid Lemon 15 | 9x 15.09 ‘and water at 110°C Cook together sugar, trimoline, color base elatine with the wate: ne this two preparat Melt the 9! ron the microwave. pour on the trimoli ion and whisk on third speed. hen add flavors: ‘Scanned with CamScannerGanache macaron lemon Last update : 27-09-2014 (Card number: ‘Created by: Pascal DUPUIS Average preparation time: Todt mest ” Average cooking time: = [Net food cost 1 recipe/s = 6900.0 9 Ingredients and recipels ‘Quantity Unit Weight Chocolate white W2 (calet) 4500 | a= 1500.0 9 enon puree 1250 | 9= 1250.0 6 calamansi puree 1000 | s= 1000.09 Tnverted sugar trinoline 360 = 360.0 4 Pectin NH 15] oe 5.09 E 30.0 sugar EE $ 3200 | = 7800.0 9 Butter ‘Scanned with CamScannerJelly mangolpassion for macaron | card number: I 1 Last update : 23-09-2014 Created - ty: Pascal DUPUIS pee [seamen aa | Quantity ‘Net food cast | ° |i recipe/s = 3500.0 5 mama ‘Quantity Unit Weight Mango puree 2000 | ge 7000.0 9 Passion fruit puree 000 | ar 1000.0 9 \ sugar 250 | oF 250.0 9 Pectin Ni 30 or 50.09 Sugar 300 [oF 300.0 4 Gone the puree with half of sugar at 50°C- nad the pectin mixed with the rest of SU5%5 cook at 102°C. ‘Scanned with CamScannerJelly mango/passion for macaron Last update : 23-00-2014 Card number ated by. Pascal DUPUIS Type of maa: Average properton Sr Fan cota Cuantiy Net ood eat 1 secipe/s = 3500.0 9 ingredient and reipels ‘ouonnty [Unt | Wolnt Mango puree 2000 | 9 7000.05 passion fruit puree 3000 | 9F 1000.08 sugar 250 | 9 250.09 Pectin Ni 30] 9 50.09 Rear 300] 9 300.08 Teh half of sugar at 50°C. Heat the puree Wi f suga: n mixed with the rest OF add the pectit cook at 102°C. ‘Scanned with CamScannerJelly apricot for macaron Last update 23-09-2014 Created by: Pascal DUPUIS ‘Type of meal: ‘Average preparation time: ‘Average cooking time: Quantity ‘Net food cost 1 recipe/s = 3500.0 3 > Ingredients and recipe/s Quantity Unit Weight ‘Apricot puree 3000 | or 3000-0 9 ‘Sugar 375 [or 375.0 9) Pectin NH 45 [oe 45.09 Sugar 300 [ar 300.0 Heat the puree with half of sugar at 50°C. Add the pectin mixed with the rest of sugar. cook at 102°C. ‘Scanned with CamScannerGanacho macaron red frults Last updata : 01-04-2018 (Card eunber | Created by: Pascal DUPUIS: ‘Type of meat: ‘Average preparation time ‘Average cooking tne: 7 Net food cost Quantity : 1 recipe/a = 3000.0 ——| ak ‘Weight Ingredients andredpels 4500.0 9 Chocolate white (calet) 1125.0 g. 1500.0 9 Raspberry puree Morello cherry 190.0 9 6.09 Ingredients and recipe!s_ vee powder red seravberzY color powd water ‘Scanned with CamScannerJelly orange for macaron (Card number : Last update: 23-00-2014 Created by: Pascal DUPUIS — ima ‘Average preparation time: — ype mt . Natio cost 1 recipe/s = pays Ingredient’ and recipe/s Quantity Unit Weight ‘orange puree 1500 [3 1500.09 Bioody orange puree 1500 | 9 7500.09 sugar 150 9F 450.08 Pectin NH wos 0.08 300 |9F 300.0 9 suger Weat the puree with hel add the pectin mixed with cook at 102°C 7 of sugar at 50°C. the rest of sugar ‘Scanned with CamScannerJelly raspberrylcherry for macaron mcrae I ‘ast update :28-002016 | Creat by: Pascal DUPUIS Average preparation time: “Average cooking time: | Guantiy 1 recipe/s = 3500-0 9 Ingredients and recipe/s [Quanity | unit Raspberry puree (C__ss00 [se Morello cherry puree Tos00 | se ‘Sugar | 375 | ge Pectin WH I sole Sugar { 300 |g Heat the puree with half of sugar at 50°C. Add the pectin mixed with the rest of sugar. Cook at 102°C. ‘Scanned with CamScannerme Crested by, Pascal DUPUIS ‘Avorag preparation time: : Quantity [1 rackpo/a ~ 3500.0 9 Ingredionvs and recipe/s Berawberry puree naif of sugar at 50°C eo with ye rest of sugar [uroat tne puri (aaa the pectin mixed with th Jook at 102°C. { | Lolly strawberry for macaron I [ | | Quanity 3000 | 9¢ 315 | oF s0| 9 300 | or ‘Scanned with CamScanner Wolgnt 3000.0 9 375.04 50.0 9 300.09 |Ingeinh and rect Galanonei puree ie panieias ae ne Pectin Nit sugar : ‘tthe puree then at 50°C, add the pectin mixed with sugar. Hea .d4 apricot glaze till it get selted toget Boil during one minute th ‘Scanned with CamScannerJelly mixed fruits (Carrot cake) (1.5 recipets) ast pate 28-12-2016 (Card number: ‘Created by: Pascal DUPUIS Type oineat erage preperation time: ‘erage cooking tine: ‘Quanity Nat ood cost 1.5 reckpe/a = 21660.0 9 Ingredients and recpale ‘Quenty Unit ‘Weight Mango puree 3375 [9 3375.09 Passion fruit puree 2075 | 9 3375.0 6 Carrot juice 2500 | 9 4500.0 9 Sugar 608 | oF 1687.5 ¢ Pectin Ni 205 | oe 285.0 9 sugar 363 | oe 502.5 @ Apricot glaze Zeolandia 7075 | 96 7075.0 9 Hoat the pure of during one minute. ind jude with the sugar at £0% Add the pectin mixed with the 1 fe of sugar then add nappage. ‘Scanned with CamScannerMascarpone cream (Carrot cake) ‘Last update 28-42-2016 ‘Card number: (Created by: Pascal DUPUIS ‘Type of meal ‘Average preparation time: “Average cooking time: Quantity Net food cost 1 recipe/s = 4200.0 ¢ Ingredients and recipes Quantity Unit Weight cream vegetable 2000 | 3, 1000.0 Cheese mascarpone semi thick (EllesVire) 1000 | or 1000.0 ¢ Icing sugar 200 | = 200.0 ¢ Single crean 354 2000 |g, 2000.0 9 Mix all ingredients together then whip it to get a soft whipped cream. ‘Scanned with CamScanner oMarshmallow Gard number: Cast upiat 05-02-2025 | Created by: Pascal ——— a E “eerage cocking ne: | | ‘Guantiy Tat od cost 1 recipe/s = 5000.0 9 Tngredienls and recipes aaa ee eats Sopa 2400 | o= 2400.0 g| inverted suger trinoline 720 |= [720.0 § Rater 00 for 200.0§ Yellow foods coloring flow paste 15 ae [35.05 tin sheets 300] a= [10.05 [Rater 540 | or [520.0 5 [Tnverted suger erimoline 1300 [oF [300.0 5) Flavor Liquid Zenon 15 [oe [38-09 Gook together sugar, trimoline, color base and water at 110°C velt the gelatine with the water on the microwave. Pour on the trimoline this two preparation and whisk on third speed ‘Then add flavors. ‘Scanned with CamScannerMarshmallow raspberry Average preparation time: “prorage cooking tie: | ‘Quenity Het foos et 1 reckpe/e = 2000.0 9 ingrcins nd edbes osntiy [unk won| suas 2400 | oF 2400.0 9 Tayerted suger erinoline 720 [36 70.0.6 ater 200 9 400.0.9 ped foods coloring flow paste 38 96 35.09 ‘bie foods coloring flew peste 55 5.09 Getotin shocks ieo| se 70.0.9 waeer 0 9 0.0 9 Tmverted suger Erinoline 70 | = 7100.0-8 Flavor Lighid RASPbe=Y 25| 9 25.0.9 Took vopether suger, trimoline, color bas ent the gelatine with the water ‘nia to prepart fon the microwaves pour on the trimoline lation and whisk con thied speed. ‘then add favors. and water at 110°C ‘Scanned with CamScannerCroam Profiterolo Praline ‘ant update : 25-10-2018 ‘Gard number ‘Created by: Pascal DUP a sa n tne ‘Average cooking time: ‘Quant av ‘Net food cost Tivenen = ensog 7to Ingredients and recipe’ Quantity Unit Weight Milk full cream 2500| ¢ 2500.0 Egg yolk frozen 540 | oF 540.0 5 suger 3000 96 7000.0 8 corn flour x25 | 8 325.0 9 putter 7509 750.0 9 5 ° 0g pateer 70 [ee 750.0 5 praline einond / hazelnut $08 125 | 125.09 Peanuts butter rors 125.09 Tyazernut paste 300] 3 300.09 SS TaLa wien bale ugar wiaatotner MIE Sagar In the egg vouksy aad and chen Being the milk to # nix the cornflour posting mt pour the whisk with second, ‘After cooling, realize smooth f ik onto this mi preuce one buss for eemitbetes part of butter, Praline, peanut butt cer and cool downs add butt ate to cer and hazelnut PA ‘Scanned with CamScanner—————————— _ Light chocolate cream cream (milefeuill Choe) ‘Card number: __| Tastee: ODOT (Croaied by: Pascal DUPUIS. Type dine ‘Average proparation te: "pana ekg E ‘Quantiy Net food cost 1 recipe/e = 2140.0 9 | Ingredients and recipe!s ‘Quantity ‘Unit ‘Weight ‘wiih folt cream 1000 | 3090.0 9 coeon powder extra 22/24 25 | 92 25.0 9 sugar 200 | 9 200.0 9 Fog yolk frozen 200 | 9 209.0 9 corn f1dur 20 | 9 0.09 Batter 20 | 9 0.09 chocolate dark block 70% 100 |e 700.09 cocoa ai 75 [9 75.09 Single exean 35 ¢ woo | 700.0 9 fon too uch, F the egy youks making ure not $0 whiten ‘ie and mix properly x and cocoa pow pou Vix half of sugar wit ‘Add the corn flour on oii the milk with half of 5098) pack in ene pan and boil £08 2 minutes. Add the Mix softly the chocolat fn the whipped crea! yolks and nix well, pour over the €99 cool down. 1d butter Ae chilied 42) jer then ‘melted chocolates 8m Keep 1 use. fe custard cream wit! ‘Scanned with CamScannerCustard cream Las update 15-11-2044 Type oat ‘average coking ee: Netiood st uantty | uet__| West .000[2 [2000.0 3 150 | 6 150.0 5 1600 [= 1600.0 ¢ 1600 | oF 7600.0 5] 300 |= 300.05 200 | st 200.0 5 ez making sure noi to whiten thes ‘too euch. Mix sugar with the esg you and nix well wot. the ailk with vanilia, then Pole half over the aoa ve agein in ee pan and bobn Ht F057 SA TE ‘pad the butter, nix tiil creas BESS ‘seooth and bosogen ‘cool dove quickly and store 52 hitler till wse- egg yolts to Liguety the Six: Add the corn f100F ering continvons]y- ‘Scanned with CamScannerPate a choux certains: is I ‘pat upla06042018 Grenid by: Pascal OUPUS rag vps te ~ Tsotnet | Trieste [ cuantey I [i escipers = 10310.0 6 toon] E [inarectonvs and recive ae = [120 fee 7000.07 ida fall oreo [im fce 1080's [ate [aie or 710.08 [outer [inno Joe 700-8 [rice 28 [a si00 |e 9100.08 [isso whote Tite [a a000 [se 700.09 T cut up into anall pieces ne he reat the water, milk, salt and burte: flour and dry the dough on ¢! finen boiling, add the sieved lin an egg beater, mix the eggs together On by one. ‘pour into a Siipat baking mat ond cook at 370°C. ‘Scanned with CamScannerOrange glaze miror (Almond Choco Mousse) Last update 06-02-2024 ‘Scanned with CamScanner Tipe nwa Tan ooking tie: an ty Net food cost rectpe/e = 48000.0 9 | teoretonva and repem Gueniy [ow [wo [ogee 7650 |e 7650.05 [[singte erean 38 3680 se e006 [[chocotate white (caiet) 15300 [ar 12300.0 5 [ceiecin base 2580/9 2550.09 [eliow foods coloring flow peste ele 09 ied foods coloring flow paste e[s= e095 Neutral Cristel Glaze 200 [se 3200.03 Goll the erean end ugar together pos on melted white chocolate and do enuleton, add the gelatin base then add nappage eristel and coloring soft paste, mix Koop one night inside chiller before using 4. "2550 gr Gelatin base for “Orange glaze miror (Almond Choco Mousse)” Tat__[__ Weta Ingredients and recipe/s Quantty a2 [oe 432.29 [[coaacin sheo se eis ‘ r=Biskella (Almond Choco Mousse) ream 35% ‘single © 45 x «4/6 PX 45 x 6/9 PX 5 x 10/15 px Wis and recipels Gelatin sheets water 4120 gr Gelatin bas Mousse ‘Card number > Last update : 06-02-2021 Created by: yascal DUPUIS ‘Type of meal: ‘Average prepé ‘Average cooking time: Quantity Net food cost 1 recipe/s = 40045.0 9 IngredienUs and recipe/s: Quantity Unit ‘Weight wiik full cxeam 3600 a 3600.0 9 Single exeam 35 & 3600 | 9 3600.0 9 Bog yok frozen 1485 | 9 1455.09 Sugar 728 | oe 725.0 9 Chocolate Biskelia 348 15545 | 9 15545.0 9 Gelatin base n20[or 1120.0 9, 74000 | 9 74000.0 9 ‘ond Choco Mousse)” ‘mousse Biskelia (Alm el se for ‘Scanned with CamScannerSingle creas 35 & [450 pieces ind. “480 gr Gelatin base for “Mousse Biskelia (Almond Choco Mousse) | Ingredient/s and recipels Quantity Unit Weight | [Gelatin sheets a1 [ar 81.46] [water 407 | or 406.8 g ‘Scanned with CamScannercreamy (Almond Choco Mousse) SS rag we | | Average cooking ime: y ‘aworage cooking Se ‘Created by: Pascal DUPUS ‘Average preparation time: et tood cost ‘Quantly 3 recipe/e = 32275.0 9 ‘Scanned with CamScannerCreamy (Almond Choco Mousse), Card number : fee by: Pascal DUPUIS [Average preparation time: [ [quantity [i recipe/s = 9095.0 9 lamas and recipe/s Quantity [singie cream 35 8 2700 [mitk £012 cream 2700 Egg yolk frozen 1085 Sugar 350 [cnocolate dark block 70% et Chocolate Manjari 64% ry 160 [cocoa mass 450 pieces ind. ‘Scanned with CamScannerCard number : Created by: Pascal DUPUIS. ‘Average preparation time: Quanity 1 recipe/e = 2600.0 g ccxabet asta ea inane [Roasted neseinuta cazeneiized [chocolate Raspbe © Raspberry Inspiration [35 grams per tart Crunchy (Red Fruits Tart) a 200 gr 1500 [er ‘Scanned with CamScanner| Creamy Raspberry (Red Fruits Tart) ingredients and recipels Quantity Adri Raspberry puree ‘3 argo \or Water : \ 1600 \ or 15\9r | Corn flour 20 \ or Chocolate Raspberry Inspiration \ veo | gx Vave.0 g\ * ——— ——— —— \ Mix the raspberry puree, water, sugar and corn flour then bring to the boil Strain the hot mixture then form an emulsion with the chocolate using a rubber spatula (as tor z ganache) so as to obtain a smooth, glossy and supple mixture. Yor a perfect emision, teminat with an electric mixer taking care not to introduce air and to work at a temperature higher ' 35°C (45°C maximum). ‘Scanned with CamScannerLast update ; 27-09-2021 Type of meat: Average cooking time: ‘Not food cost 2100.6 1600.09 75.09 250.0 9 1700.0 9 Crunchy (Aimond Choco Mousse) ——— Lest updviec-02-2021 ‘Scanned with CamScannerCrunchy. (Almond Choco Mowe) Card number : Created by: Pascal DUPUIS Average preparation time: Quantity 1 recipe/s = 5970-0 9 Ingredient/s and reci ipe/s Quantity Unit [ Weigh Feuilletine 1920 | gx tues Roasted hazelnuts caramelized 240 | gr ae ‘Almond chopped 240 | or 240.0 g Cocoa Grue 440 | gr 440.0 g| Chocolate dark block 70% 960 | gr 960.0 g| Chocolate milk Noche 40% 960 | gr 960.0 3\ salt 10 | 9F 10.0 g| Hazelnut paste 1200 | gr 1200.0 3| 6 Sheet of 1 Kg for 450 pieces ind. ( 55 mm Diameter ) ‘Scanned with CamScannerVogan brownies (gluten free) ard mumbo I ‘atop 51070: ‘Created by, Pascal DUPUIS “Type of mes Average praparatio time: ‘Average cooking time: 25 mi $75) Quantity Net food e 1 rectpe/e = 2285.0 9 Ingredients and recipels ‘Quanty Unit Weight Coconut oft 2500 | 6 2500. Brown Sugar 2250 | oF 2250.1 Bark corn eyzup 1500 | se 1500. Vaniiie ponder 150 | sr 350. ol. o. 75 [oe 75. 30 | se 30. Cocoa powder 2000 | 1000. Rinond powder white 1075 | or 3675 (Gorn flour - 1875 | = [3875 e of. a Flax seede 500 [oe 500 Water = 2500 | oe 250¢ 5 ol. i Pecanute i500 or 1501 Roasted hazelnuts caranelized 1500 | ge 150, . Chocolate drops 3500 | gr 350 ol. Pecanute 1000 | gr ot > chocolate drops s00 |e 3 Grind the flax seed and soak with the water for at least 20 minutes. Mix sugar, vanilla powder, corn syrup and coconut of} together. Add the flax seed mixture. ° Pour on corn flour, cocoa powder, baking powder and almond powder Add roasted peacanut, hazelnut and chocolate drops. Put s{ipat on 40x60 om flat baking tray then pour the mixture (4125 gr/tray). Spread on top the second part of pecanuts and chocolate drops. Heat the oven at 175°C Bake in hot oven during approximately 25 minutes. Verify the baking with knive head, Cool it down at 5*C before slicing 6.5 x 8.4 cm 5 trays of 42 pieces each tray, Total 210 Brownies ‘Scanned with CamScanner‘Vegan brownies (gluten free) = capita Si a SE — ime ‘Average preparation time: “Average cooking time: 25 mit Quantity Net fe [agendas Samm [ aw : ; aaig paar a : c a 0 . _| 2 [Chocolate drops soa] ge Grind the f1ax seed and soak with the water for at least 20 minute Mix suger, vanilla powder, corn syrup and coconut of1 together. ‘Add the flax seed mixture. Pour on corn flour, cocoa powder, baking powder and almond powder ‘Add roasted peacanut, hazelnut and chocolate drops. Put ailpat on 40x60 cn flat baking tray then pour the mixture (4125 gx/tray). Spread on top the second part of pecanuts and chocolate drops. Heat the oven at 175°C Bake in hot oven during approximately 25 minutes. Verify the baking with knive head, Cool it down at 5°C before slicing 6.5 x 6.4 cn 5 trays of 42 pieces each tray, Total 210 Brownies ‘Scanned with CamScanner*perTTD af dooy pur unop Tos ‘eavtosous oayR pue z033NG ¥oI0D ‘zoxINq ‘oornd aynzz UOTE! J 9,09 3 ppe oN, 2,501 3” 70uI0603 poavoy yTyu pur oosnd aynzz UoTesed ‘acoonTh ‘wwo29 OW13 PPY oonTh pue rebe 9,061 3 xoo9 5 0-009 38 [009 Boand Vinay woraend 6 o'0sh 36 | osy qToqanT 6 ogee. 36 | see 7 7933Nq e305 © ovsee 36} sue (49T#2) oatyN oIVTODOYD boo “fe > 8 ose 36 | set weezo Tiny ATH 5 0-009) 75 [009 dered WyAay woreeor © ooze 36 | cee Bento © o-00sr 38 [oost ¥ Se wees otfure 00 “fe [8 0-09 36 [019 06g | 6 osu EE) ‘ea0ant0 wBiem wn maven ‘/00)901 pue enuoiporbuj | 100 poor ‘oui vopereded o6or0ny | ‘indna e28ed wa Davai caneeriz wepdn we) Taequinu pig (uey o0%3) uojeeud jousseD ‘Scanned with CamScannerTay paeTe Wawa Sama T FOF THOT qeae pur uyaoed qaTH zoyRe603 poxTu ze6NE PPY bog 48 se00n76 pus coomnd yaph ZoI0n OLD POH 8 74 5 se sapmod Bae awe =a Boros aos Tae aes TezFTHAeAS {ga © oroott 36 [o0et ae6ns \eerooet_| 35 [oor co Eor008 | 35 [008 Eo ooo | 35 | oove voaed Fyna7 woTeeea \eo-ooee 35 | ooee saa0d obueH Wem co oa ‘par pue sFeBU, Bo 008s = e/eaTseF POSTON “anwen | aun Gapooo See "Bi VOHBIETOTOBCIOAY t su AL Sinana wowed Ha PAIRS (peoweries apa ee Teaunu BD e L (ues onoxa) sounw o7e16 uojsseqioBueN, ‘Scanned with CamScannera youn | 4 ris TTT Then ravozo opbure aaa pow ‘D,5H-09 FeuDeed 9702x7= 927700? sox ou pry “HIOg 02 SuruuTbed | a “hqyoay tiaen paddrun Atenoveord sg Traum cyan poe aavzosoue | fa doxy 02 oane Suyyes ATT O43 72 \s ‘yoowe ey 9203293 ous woug 9mnas99 9ues 8th “issorb poe ard coseq ouyaeteb aya ppe pur TToq 9u2 OF AT! | ex copes ww aa Serect ye oe ou prnbrt ou oua 30 E/T punoze 270d aya 7980 Bo o96et 36 | oezt 7 ge Heese THES 5 070959 36 [0959 Ton Bertes AEP eaeTOIOND 5 0-089 36 | 0r8 ‘Deeg ayaeT°D 5 070888 36 [0859 wears Tins ACH woeM wn ‘Auer ‘yadpar poe snueipareur Bo otise = e/edtoer t 1800 BOOT TN awe Tun Gupeoo obaAY i uogeredard @BEIONY "eau jo oak ‘ingna osed Aa paIeaIO 1208 20-Lh wean FET TyBquunU BIED (jeqeat ) Hep ere|o9049 essnON ‘Scanned with CamScanner &‘Scanned with CamScannerJeane suryen PIIBTT PORTONST ‘pow 9,56 38 POT reenoqaond ‘aqetensn 02 foug ano pvt eraser Poe won zANTNS oa errruvs pedez0 PEF wooro “rye ous THOS reveqonoye aaa oud 200 SOFT sesea 2 % or0000t (emuen gnorserd g-ertrues ou # Fyaaus UFAETOD ceccroaad Foes OTF AHO Ly oxanicyr ou Het veameyeog oa wren TOK rqqoous # peace 03 STW punoze 200d rapoxo orate 0 PPE fo aeox ua PPE “Oxna#23 orséns fa go prrua-su? prt ou 9 3 ge wwans StEUTS 7 eayum one Toe? seed FIED areas Frewosquen over 7 ag wears OTOUTS, ears TeAy WOH ae = epee Boss au woperedend OBB ‘oned) ossnou ‘Scanned with CamScanner36] sett ~ a se 2486 98 po: | ST PPTOH kenoqaazd ‘azetooous eazy atia x0K0 “A023 Traum paddy Paddqun Atenoyaozd “ | run A rd ‘avo STBuTs ou2 PRE ‘D,LE-SE seuyoees amass aya LOU BS tary I PHBRT pa | T Pemoaetz-ettyuea sya 30 3s0z a3 PPL 28eq sur yeTEs a: 'T98 24a ppe wou; zoyzoG03 pod eTTFUEA podexos puE UOT ‘ITTE 2 TICS “eoueay sua OFuy and ATOTeTpORRT vamqxea stm ureaer nok vexnaxe3 eTddns “ya00us & uyeaqo on ayy PHnbST yoy aya 30 pxTya-2uo punoze ano operosoy a3TyR 21 ano UETeM 7 oe wean ores Taarea) oaTUR eRe TOAD | aseq UReTeO, spouse Tue erTyues PISBTT 2 oe wees aTEHTS wees Tiny ATH ee ree arp savepaa i, B er cLige = s/eatees St Rae | a Sas | rr rn rr cogent | ‘Scanned with CamScannerwe alse 020M But 36 [cat Baeous UFaeTe) WORM wn “AueRO ‘yedipas pus s/iveipar6uy {eae 9 aF2]90 ejnveA xNEUIAID, 16} 9569 UNEIAD 76 082 sie 7 © ve = wed GT/OT x6 052 / > 07 = xed 6/9 26 out / wo st = xed 9/F sauna TTT3S 9TFUN sPTnom OUT za “ATPFdex skouoxeyeueo Auwozo © poufeaae Set IF YOUN eEOzP 70 seseq ouyaeTab 943 PPY ooo pue sexy 97390070 We UTA xTw ATZeTIq ‘SupyoG9 doae O8 wFVzIE sogpe-ze 38 O2nIKFIE Tua soos puo zebne airs WTR ponte Arenophord exTOR B60 ox sea0 sod pus errTuen Wa5A Bees? O43 HAVA 5 orost 35 [0st beeq wTaeT!D 5 oroozt 35 [ooet eens & ovoore 35 [o0re. oxox 110k 66a Boose 5 [ose yeuos Fun PTTTUEA PHMBET © 70006 36 | 0008 ¥ Se weess TOUTS we wn "ANGER ‘wyadpar pus sjueipaibut 1803 POOH ‘eu BoRO2 OBEIOAY i woperedad @BRIOAy, eeu yo ooh, Sinana woke sq pares Teor 20°20 NPAT TT) (roaeajw 9 9180}09 ) ByjUeA xnowor ‘Scanned with CamScanner( ) o ete 36 [tat wo3eH Bebe 36 | sz saseys UTaeTeD CLO wn ‘Aquend = ‘redial pue spuaypeibuy ~(T9q8H14 9 ®189109 J eniueA xneUIGID, 10) e5eq UNeIeD BOOST *Rouogsysuos Auvozo v poureaae eey 34 uoyn ssozp 30 Yooo pu roxru OF3300TO UV YRTH xTU ATZOTIG ‘BuTYOOS doas 03 urerag 35 SLE Tw pe = wed GTOT 38 08% / w oz = xed 6/9 36 OLT / wD oT = xed g/y ‘awuna TTF38 OTTUN spTnow OUT amos “ATpHder veseq 2uy30T96 942 pp *o,ba-ze ae ammaxta syy3 4009 pus ze6ne oua UTA poxTH ATENOTANR GYTOK BHO oY zoA0 znod pUE ETITUPA UTA UeaxO 9x9 Wem 6 o-00st 36 | oost ‘aseq UTIeT ED B oroore 36 [oor eng 6 o'008b 36 | 008 wez0r3 yTOK Bg 3 0°00 35001 syeuoayuen eityuea PROV 5 o*0008t 36 | 0008T ‘8 SE weszD eTbuys Wien wn Anwar ‘wedpas pus squopaiba 8 o-00bLz = S/edyoor ¢ 1909 poojTeN "Aqueno Tou Bop|009 Oberon ig vapeTedard oBeIanY ‘Sinana wwased 2 pavwsig -202-20-20 + ovepdn 1807 (ejodjoo4 z) ( joqusyy *g oy80109 ) wiJWWA xnoWOID ‘Scanned with CamScanneri — oa r Taeeis wa Jo 30F OS PPE TWaOGeS SF surozo opbure paddyin aya Jo auNoWe Trees © SuTppe Aq WoFETHHS ou esTTaRRe ‘oq sprenena ya puP ozeToD0ND 81fa HATH UOTSTAMS Ue OTEH Jomosre eer uot | poss an -o.06+sh 99 prooys exqaezeduos our | pus syTox S60 ‘ezeoseu ‘ueoz0 ova WaTM pIEIEND © OZTTER 2p nao | [Eocene | 36 | 00002 7 7 5e eos oTbaTS] [Fevocor_| 5 [000% Wor sorts azep e7eTeIeD | eerco0e 35 | 0008 (qeTS)_ Eze ATTE S3TOOSD | Bees | 35 [008 eens | Peco 1 35 [oosr 33 ATO Ez] Foes | 3S [ost eee] Feet | 35 [oore Vie Seas oats] ween | wn ‘Raven Teaea Rae PRT] C Seer = eT] sapea iow ‘Scanned with CamScanneriq worse = + uosstncs we S48 rea uunowe Trews @ Surppe ‘oun pue ageTooou® ova Wait on pxeasno © 97 fazrxye oya uoyy cueaz> Tours paddrum aus 3° 7 4 aug “TERS ‘pesu ZI “9, 0S-Sh 2 fs pur sytos 662 Geman HS) 5 orovoet ee i = a ee ass 9 OO _ptnoys oanqexeduo: jageosou "wwoz0 949 jr x 35 a re 0082, caer) £29 11 STS ots 36 [050s wes | CF joses_| tes 35 [oes qorosy 108 #88 eae = peat oor [seec ea aan a Tae sree EES ore squat tere [38 [oree ‘pada Poe : ape Tt wn Aauen eT Bo cote eal a] S52 Poa) ey ea eI ‘Scanned with CamScanner‘Sugar dough charcoal | Card number : I [rested ty: Pascal DUPUIS | Average preparation time: —— — [teing suger | Bage aiack foods coloring flov peste aaa pee Tanke ee sate : [charcoal powder | | ‘Scanned with CamScanner‘Vegan Mousse chocolate Cost noniber: Last update: 12-03-2020 (Created by: Pascal DUPUIS Type of meal: | ‘Average preparation time: ‘Average cooking time: | Quantity Net food cost 1 ecipe/s = 13400.0 9 Ingredients and recipels ‘Quantity Unit Weisht Chocolate dark block 708 3500 |g 3500.0 ‘Rimond milk 1500 = 1500.0 9 Coconut milk 1500 | 1500-0 9 Crean vegetable for Vegan 2200 | 2200.0 9 ° 0.09 Crean vegetable for Vegan 700 | se 4700.0 $ ‘Scanned with CamScannersoso pon ean y Aimond mil aco Soot = tS ee a ir epee oe oi ae : e wi ‘Scanned with CamScanner‘grecions and recipes 7500 | 9= Tae ‘5000 | 9= 5000-0 9 Fee cube, God water during 1 min then add tee Jase te cool down quickly > Boil sugar. po ‘Scanned with CamScannerLostupdate : 04-12-2014 | Type of meat: | fax i iment | [cuantty T Tot food cst | [1 recipe/a = 1500.09 I ‘Guanity | __unt__|_ Weloht [ingredients and recipa/s | 5000] a [3000.0 9] [water 1 3200 | se [3200.0 9 [suger {fe [00-0 9 pee I 3000 | ar [3000.0 9 Tee cube = ‘Scanned with CamScanner aSyrup chocolate Card number: l Created by: Pascal DUPUIS "average preparation time: ‘Quantity 1 recipe/s = 2900.0 9 Ingredient/s and recipels water sugar Cocoa powder Ice cube ‘Scanned with CamScannerr (Card number: Syrup savarin orange Created by: Pascal DUPUIS ‘Average preparation time: Quantity 1 recipe/s = 2010.0 9 Ingredient/s and recipe/s Quenty 1000 |gr ~~! Water 500 Sugar 500 Orange puree Liquid vanilla Tahitensis ‘Scanned with CamScanner 10“Ingredients and recpels. Mix for biscuit Vegan Sunflower o: 7 [Water [mescare | poking powder Spread out on baking tray covered with siiiconized paper cook at 180°C - 18 min 2700 gr each sheet of biscuit im “gl ingredients with wide-wired whisk or flat beater on fast speed for 4 minutes ‘give 2 trays or 140 cutted pieces. _ |The recipe | | | | ‘Scanned with CamScanner| Card number: | Created by: Pascal DUPUIS. ‘Average preparation ime: Quanity = 4750.09 “nde andes water coffee arabica grinded Nescafe ee gr = 140 cups x 25 gr per CUP (ae 1200 gx for the ganache dark vegan —___— | ‘Scanned with CamScanner@_recipe/s = 24080.0 5 Tngredient’s and recipe/s Milk full cream Tiquid vanilla Tahitensis ag yolk frozen ‘Sugar Gelatine base ‘Single cream 35 © at gr Gotan base for"Bavari va ingredantsandrocbels a Gelatine sheets rr 893 water eal se wt 3] r | ‘Scanned with CamScannerRed fruits filling Card number : Last uy ; nae (Created by: Pascal DUPUIS z YP eof ‘Average preparation fime: ‘Ave Dy 20 ooh tae Guanity Netfoog i recipe/s = 13000.0 ¢ <<] Ingredient/s and recipe/s Quantity Unit Raspberry puree 5000 | gr Vorello cherry purce 2500 | or Blackcurrant puree : 2500 | or Sugar 1200 | gr Gelatine base 1800 | gr 11800 gr Gelatine base for "Red fruits filing” Ingredients and recipels Quantity Unit Weight Gelatine sheets 305 | or W517 water 1525 | or 1525.4 ‘Scanned with CamScannerWhipped ganache (Chocolate pave) ‘Card number ‘Last update: 17-02-2024 Created by: Pascal DUPUIS, “Type of meal: “Average preparation time: ‘Average cooking time: Quantity Net food cost 1 recipe/s = 2580.0 9 Ingredients and recipes ‘Quantity Unit ‘Weight Bring to bling point ‘Single cream 35 ¥ 6300 | 9 6300.0 9 Glucose: 700 | 9 700.09 Tnverted sugar trimoline 700 | ge 700.0 9 Chocolate dark callet 70 4500] 9 4500-0 9 Chocolate milk 023 (calet) 1000 | = 1000.0 9 ‘Ad cold cream ‘Single cream 35 © 12600 | oe 32600.0 9 ortare, stirring at the centre to create © form, Maintain this texture] ke with ] polling wixture over the chepped o&t ‘sion 1s beginning to vhich i @ sign that an eau! gradually adding the Liguid. When you have finished, cogether. ‘tthe ganache and cold single cr ‘then whisk to obtain & ‘Slowly pour th supple, glossy corey ight to the end. Continue mixindy dt nand mixer. Leave for a white. Hix equa) Pit? 0 fo erystallise for 2 or 3 hours, oF even Bettely overnight, ugh to be piped oF worked with © SPAEULA- Refrigerate U texture which is firm ‘Scanned with CamScannerCoconut mousse (Exotic tart) (Card number: Last update : 17-12-2020 Created by: Pascal DUPUIS ‘Average preparation time: an Net food cost 1 recipe/s = 4530.0 9 Ingredients and recipe/s Quantity. Unit Weight Coconut puree 2400 | oF 2400-0 9 Gelatin base 310 |g 310.0 9 gg white frozen 200 | ge 280.0 ¢ Sugar 460 [or 460.0 9 water 220 | 9 120.09 Single cream 35 + = 960 | or 360.0 g Prepare the Italien meringue and the whipped cream. wix the Italien meringue with the whipped cream. Stir the melted gelatine into the coconut purés, ond then carefully fold all the Angredients together. ‘310 gt Gelatin base for “Coconut mousse (Exotic tat)” Ingredienv/s and recipels : ‘Quantity Unit Weight Gelatin sheets 53 [9 52.5 9 Water 263 [or 262.79 ‘Scanned with CamScannereee OT ‘Gromeux passion (Exotle tart) — [cee aweourus ———___| rege pepsin EE ‘aan ingot nd reba [rassten fruse puree [eve vein frozen Ege stole 1sq00@ oo Jaring to a 2ight boil white stizring to obtain a Jelly texture. 1 cooled £0 around 35-40"C, add the butter and form én emulsion by ston by putttag 4 275 9 Gelatin base for “Cremeux passion (Exo tar i Ingen and eipels ‘uanty ae [Gelatin aheots a ater 23 [se ‘Scanned with CamScannerCrunchy praline (Exotic tart) [ast update: 01-01-2021 Card number: Created by: Pascal 2 by: Pascal DUPUIS TI erage preparation le: : ‘Average cooking time: Quantity Nat food cost 1 recipe/s = 5760.0 9 TngredienUs and recipe/s ‘Quanty Unit Weight Praline almond / hazelnut 508 3300 | 6 3300-0 9 Chocolate mink 023 (sie) 600 | oe 00.0.9 Butter 360 | 9 360.0 9 Feuilletine 300 | or 7500-0 9 Tv che prsline and add the feuidientine and ButESE ser Melt the milk Couverture at 50°C. Mix ¥! in gently» ‘Scanned with CamScanner‘Scanned with CamScannerCream praliné (2 recipe/s) l Card number: Created by: Pascal DUPUIS I ‘Average preparation tie: L Quantity | 2 recipe/s = 19500.0 4 | Ingredients and recipels Quantity Milk full cream 10000 | or sugar 2000 | gr ag yolk frozen 2500 | gr ‘corn flour 1000 | gr putter 1000 | gr Gelatine base 950 | or Praline almond / hazelnut 50% 2500 | or Hazelnut paste 500 or ScipraTeseanTonts 10000 | gr Toe A aces caren nena 36001 gr ain £850 gr Gelatine base for “Cream pri TOL: BAD . | Ingredients and recipals [canny “omit Weight Gelatine sheets | 5 7 Le 720 [or 720.3 6 god . ‘Scanned with CamScannerFondant white for plaque ‘ast update : 20-04-2019 ‘Card number: ‘Created by: Pascal DUPUIS. “Type of meat: ‘Average preparation time: ‘Average cooking time: ‘Quantiy Net food cost 1 recipe/e = 2920.0 9 Ingredients and recipe! ‘Quantity Unit ‘Weight eing sugat 2200 |g 3200.0 9 white Fondant 200 | 3 200.09 Guacose 200 | a 200.09 Color ponder white 20/95 20.0 9 cocoa butter 200 | = 200.0 9|. Massa Ticino waite (Tropic) 500] 9 500.0 9 ‘Scanned with CamScanner(Card number Cremeux coffee (Mélissa) (2 recipels) I anal (Created by. Pascal DUPUIS [pana | ‘Average preparation time: “Average cooking time: | Quantity Netto os | 2 recipe/s = 11400.0 9 | Ingredient/s and recipe/s Quantity: Unit Weight Single cream 35 6000 [gz 000.0" Milk full cream 72000 |g 2000.0 6| Nescafe 20 | 52 120.0 | Coffee Teablit 120 | 52 120.0 3| i220 | se 7520.0 a| cag vous See 300 | s= 300.0 9] Soest = s20|ar 520.0 g Gelatine base 1520 oF Gelatine base for “Cremeux coffee (Méllssa)" Quantity Unit Ingredient/s and recipe’ : ale Gelatine sheets wale aaa 8 water ‘Scanned with CamScanner1 recipa/a > 620 and ec ova eye 10h ‘Scanned with CamScanner‘Scanned with CamScannerHomemade praline salted Cord number: Crested by: Pascal BUPUTS caacinn ‘Average preparation tine: mac Oe any Tet fod oat 1 recipe/e = 2360.0 9 ingredient and repels Gvantiy [unt [Wot Sugar 8000 | gx 000.0 9 _—_ 2200/ or 2200.0 ‘nond whole grinded 3600 | or 3600.09 Hazeinot whole skinless 000 95 7000.09 Pocanuta 2000] 92 2000.09 Shredded coconve 2500] 96 2500.09 gait mrs 20.09 Zook the bugar and water until it reaches 165°C. saan ee re nested alnonds, hazelnuts, pistachio and pecanuts on Telipat™ sheet and tet cool down. Add the Lightly roasted coconut powder ‘and salt. pase through a nixer to cbtain the desired snosth mixture, ven in a covered container. ‘Scanned with CamScannerVanilla Chantilly Croam (Blueberry tart) Card number Last update: 02-02-2024 Created by: Pascal DUPUIS Typo of meal: cooking time: Average preparation time: i Guentty Net fod cost 1 recipe/a = 6975.0 9 Tngredlene and redpele Guently [nk [_weiont_| Single cream 25 0 70 [ge 750.0.9 Taing suger coo [oe 00.09 Tiquid vanilla Tabdvensde 725 [se 225.0 9 Gelatin base 150 [oe 150.09 Single orean 354 2250 [98 3250.09 ‘Take the little amount of add gelatine base in. Let's it cool down then 15 Floxipans (Ret: 1499) | the eroam and warm it to dissolve the 4cing sugar and vaniile pode then} conbine together with the whipped crean. "160 of Golan base for Vanilla Canty Cream (Blueberry tar) Ingrodions and recipe/s Quanity Unt ‘Weight Gelatin sheote 25| 9 25.4 9 Water a7 [oF 17.19 ‘Scanned with CamScanner[eat ‘Amond bicult base (Blueberry tat) 1 sepals = 030000 8 nein nd ecb Po4e wiole ged Flour #58 ix together ainond powder, [Re the end pour dn cold nel Bae 15 sinutes at 370% ‘sorbitol powder and vhole eggs fiat then add Alou TAIL in pre-baked seble dough base 12 minutes at 170°C with 1/3 of Level and add 1 OF blubercis, ‘Scanned with CamScanner ot RadIngreienvs and repels | seeawberry puree 1000 | ar Raopberry pure 1000 | ar Noreilo cherry puree a - 1000 | ar | steawerries fr0ah - 1000 | 9 a | naspberry crumble froren 1000 | ae | woretio cherry frozen 1000 | a | ciucose powder 900 | a jess flour 150 | ar ugar 100 | ae [pectin it 100 | oF os jae anon joe | | pice the straubersies 1% cubes, mix the corm flour with al! J qiucose powder at 40°C. gute in the pectin mixed with the Ca#56F sugar at 50°C. | ring to the botl one minute and 0d? leson juice at the end. get aside in the refrigerator: T the pulp and tutte together then adi) weight 1000.0 9 1000.0 9 1000.0 9 | 1000.0 9 1000.09, 1000.0 9 | | mee g 500.0 5 100.04 6.09 | ‘Scanned with CamScannerGard number: Almond biscuit base (Blueberry tart) Last update : 26-09-2017 Created by: Pascal DUPUIS “Type ofmeal: Average preparation tim “Average cooking time: Quantiy Net fod cost 1 recipe/s = 8340.0 g Ingredients and recpere ‘uantiy Unit Weight Anond powder white 7200 | oF 2280.0 9 ona 2100| gx 2100.0 ¢ Sorbitol powder 30 [ee 180.0 6 Eggs whole ligula 2280 |e 2280.0 ¢ Flour 7 $5 300 | 9 300.0 g Melted butter 3200] = 1200.0 6 Bake 15 minutes at 170°C Mix together almond powder, sugar, sorbitol ponder and whole eggs first then add flour. ‘At the end pour in cold melted butter. Fill in pre-baked sable dough base 12 minutes at 170°c with 1/3 of level and add TOF bluberries. ‘Scanned with CamScannerIngredients and reipe/s Strawberry puree Raspberzy puree [Morello cherey puree Stravberrice fos) naapbersy erunble frozen Morello Lemon juice pice the strauberries in cubes guucose powder at 40°C ein mixed with t stir in the pec pring to the boil one minute an in the refrigerators cor aside Confit Red fruits wmix the corn flour with caster sugar at 50°C he the id add tenon juice a aul the end. 2000 | ox Last update: 21-00-2019 Type of mest: “Average cooking time: (Net food cost ‘Weight 1000.0 9 1000.0 9 "1000.0 « 1000. 1000 | ge __ 1000 | a “then add} ‘Scanned with CamScanner‘Scanned with CamScannerPocanuts garniture (6 recipe) card umber: | nat pn 01-1220 ready: Pac! OUPUIO | yp ft ‘Avorn propnnton ti: vege cooking te: evanty hat wet cot | 4 rooctpe/n = 13870.09 Ingrdienva and rocpoe Quanity | Unt | Want ‘row tugar 22%0| or 2210.0 4) Nonoy 1250] ar 1230.0 9] ‘Atucon 100 | ar 1300.0 4 att 20] or 20.0.0 ctor 1300] or 1900.9 9) Pocanute 190] or 3790.0 a tae 3000] or 3000.0 a| corn flour 300] or 300.0 | Bako tho tart base 15 minutes at 190% HNoat 11 sugars, salt and buttor together tli 00°C add roasted grinded pocanuts then egge mixed wlth corn flour at 40°C max. FA11 dn with the pecanuts mixture ( 60 gr) thon bake in the ov 19S*C during 18/20 minut ‘Scanned with CamScannerWhipped Ganache Milk / Pistachio ‘Last update : 20-02-2019 ‘Card number: Created by: Pascal DUPUIS Type of meat: “Average cooking time: Quanity Net food cost 1 recipe/s = 10900.0 9 Ingredients and recipes ‘Quantity Unit Weight Single cream 35 v 3000 | or, 3000.0 3 Glucose 200 | or 200.0 9 Inverted sugar trimoline 200 | ge, 200.0 9 Pistachio paste 600 | gr 600.0 9 Hazelnut paste 200 | or, 200.0 9 Pistachio paste colored green 200| or 200.0 9 Chocolate milk 823 (calet) 2000 | se 2000.0 Single cream 35 & 4500 | or 4500.0 9 "200 g Pistachio paste colored green for "Whipped Ganache Mik/ Pistachio" Ingredients and recipe/s Quantity Unit ‘Weight Pistachio paste 100 | ge 100.0 9 ‘Green foods coloring flow paste afore 1.09 ‘Scanned with CamScannerWhipped Ganache Milk Pistachio Card number : Last update : 20-02-2019 Created by: Pascal DUPUIS Type of mest “Average preparation ti ‘Average cocking ti: ‘Quanity Net food cost 1 recipe/s = 10900.0 9 Ingredients and recele Quanity | __Unt__| Weight Single erean 35 4 3000| 9 3000.05 Glucose 200| 5 2000.5 Tnverted sugar trinoline 200| se 200.0. sy Pistachio paste 00 [oe 600.0 § Hazelnut paste 200] se 200.0 Pistachio paste colored green 200 | 9 200-0. Chocolate milk 623 (calet) 2000| 3 2000.0 Single crean 35 6 4500 9 4500.0 200 gr Pistachio paste colored green for ‘Whipped Ganache Milk / Pistachio” Ingredionvs and redpels Quanity | unt | Weiht Pistachio paste 200} ge 200.0 9 Green foods coloring flow paste [se 1.09 ‘Scanned with CamScanner1900.9 3 1200.0 3 900.0 3 ‘Scanned with CamScannerNougatine coins for chocolate | | | Gard number: : ‘Created by: Pascal DUPUIS Tae (Average reparation ie = : | t | Quantity Net iced og [7 recipe/s = 900.0 9 a i LL. ‘Quantity zo = 60.05) 350 [or aa Glucose 150 | or 10.09 ‘Almond chopped soulkise 400.0 g| Butter 200 | or 200.0 g| ‘Scanned with CamScannerLantupae 2.02019 ~The tat ‘rage costing te: Talis cot “Ingredients and recipels [Glacage siror white [Flavor liguid Passion fruit [mango powder [color base yellow lemon [color base orange mandarin | {6 gr Color base yellow lemon for "Mango exotic miror glaze" Ingredient’s and recipe/s: Quantity Unit | [color powler yellow ienon alae I Water l S|or- LC ‘gr Color base orange mandarin for Mango exotic mor glaze” | [Ingredients and recipes 7 [__Qusnaiy ait | [color powder orange mandarin ole | oa — . —T a= 268] ‘Scanned with CamScannerFilling tropical for religieuse [creed Pasa BOP Tos ofc | Average preparation time: L “Average cooking time: | Quantity “Net food cost 1 recipe/s = 5315.0.4 Tepes and ecere Quanity | _Unt | Weight Passion fruit puree 000 se $00.09 Mango puree 230] 9 7530.0 9 Givcose 150 |e 130.08 Pectin Wi 410 s2 0.09 suger 268 [se 265.09 Calamansi puree - 265 | gr 265.0 g Gelatin base 135 | ge 135.09 Mango fi12ing 33509 3350.0 oat the mango and passion fruit puree with the glucose at 40°C, Stir in the pectin mixed with the caster sugar « Heat at 90°C. Add in the gelatin base melted with cali Fill the flexipan mini sphere 3 om dianeter and freeze. sxipan \si puree then mango cubes. 435 gr Gelatin base for "Filing tropical for religieuse™ -pgreieninandreape ~ uni [ow | We Gelacin sheets alae 22.98 ‘Scanned with CamScanner | || Vegan Almond coated dark chocolate Card number. = Taatupdoie: 1.02200 ated, Paes) OUPUS T Typo [erage prepara tine L ‘Towa cotg tie: |[uanty T Net ood cast 1 secipe/a = 7126.0 @ 1 ingredients andrecbols [avant _[ unt [ Wnt [ninond whole roasted [2000 fee 2000.0-9 ‘cnocolace Mudie 634 [000 for 5000.0 8 cocoa butter [00 fe 100-0 @ [power tower yellow I ‘oe “09 [shiny gold powder 1 7a] se 20.0.9 ‘Scanned with CamScannerGlaze succes hazelnut (4 recipe/s) Last update : 19-10-2014 ard ember: Created ty Pascal DUPUIS Tipe of meat ‘Average preparation ‘erage cooking ie: ‘Quantity Net food cast a ecipe/s = 14200.0 4 Tegredio and rede cxniy [vat | wet chocolate mink 073 (sieb) 900 [se 9600.05 Cocoa butter 00 a= 00.0 8 Ng) cross verter 1600] se 1600.0. park chocolate glazing paste 1600 | 9 1609.0 5 nossted hazelnuts caranelized 00 Laz 200.08 ‘Scanned with Car mScanner — - | 1Pistachio creamy (4 recipels) ‘Cara number: 1 ‘Crested by: Pascal DUPUIS T ‘Average preparation te: 1 ‘Average cocking tie: | Quantity | \ 4 xecipe/s = 109800 t eect cet | Scgreciont’s and recipefe. {Quanity “| vat] war| Milk ful] cream 2000 (er {2000.0 | Pistachio paste 300 |= 1 a00.0 5} Sugar 1 coo [se aor Soe (lens asters] Gelatine base T 760 5 {150.0 | aiagiafesana tsi Lane {Cace.0 3 Cream vegetable son | ge Tsec0.0 3} \ "760 gf Gelatine base for “Pistachio creamy" \ Ingredientis and recipels ‘{_ouantiy | unit Gelatine sheets Water [ Lae as.0 | \ ans lagers ‘Scanned with CamScanner‘Milk rubis glaze miror ~ anand: 12102096 Created by: Pascal DUPUIS Type of meat: Comal Net food cost 1 recipe/s = 3000.0 ¢ Ingredients and recipels Guantty [Unt | Weight Water 3600 | ox [_ 3600.0 ¢ Sugar 7200 | [7200.0 ¢| Ghucose 7200| se [1200.0 ¢, Milk condensed sweetened 14000 | = [4800.0 ¢| Chocolate milk 623 (slab) 3000 |g [000.0 ¢| Chocolate dark callet 708 1200 | oF [1200.0 ¢| Chocolate white (calet) z 1500 | 9 1500.0 3| Gelatine base 3300 | 9F 3300.0 3) ea foods coloring 120 [0-0 | S| Ingredients and recipels ‘ Unit ‘Weight | Gelatine sheets 559 | oF 559.3 4 water 2197 | gt 2196.6 3| ‘Scanned with CamScanner: Compotee Cherry / Amarena (3 recipe/s) ‘Card number ‘Last update : 16-02-2016 | (Created by: Pascal DUPUIS “Type of meal: ‘Average preparation time: ‘Average cooking time: —— Net food cost 3 recipe/s = 12900.0 9 Quantity Unit Weight Ingrecients and. 6000 | = 000.0 5 Kentish ‘cherries sol ae ceaaate Sugar 2700 | a= 2700.0 $ Morello cherry puree ccol ae saotata pom sugar trinoline 5 eantors ‘sugar me 150.0 3 Pectin NH _ 3600.0 ¢ “Amaxena ‘Scanned with CamScannerCranberries marinated ( Mirabel ) Last update : 16-02-2016 (Card number: Created by: Pascal DUPUIS ‘Type of meal: ‘Average preparation ime: “Average cooking time: Quantity Net food cost 1 recipe/s = 6700-0 ¢ Ingredients and recipe/s Quantity Unit ‘Weight Cranberries dried 3700 | or 3700.0 @ Water 2000 | ox 2000.0 ¢ sugar 2000 [2000.0 9 ‘Scanned with CamScanner‘Scanned with CamScanner‘Scanned with CamScanner= Jelly mixed fruits (Celeste) [care rir ‘Crested by: Pasa! DUPUIS — “Type of moat “Average preparation ime: ‘Average cooking ie: ‘Quanaty Net food cost 1 _recipe/a = 3500.0 9 ‘Ingredients and recipals Quantity Unit Mango puree 2000 | 3 Passion fruit puree 1000 | sr orange puree 1000 | se ™ [Seger 600 [se Pectin WH 100 | = ‘Seger 200 | o= 2800 | or Add the pectin mixed with the rest of sugar then add nappage. Boil during one minute. Apricot glaze Zeelandia 230 Heat the puree with the sugar at 50°C. ieee | ‘Scanned with CamScannerCroam for Tiramisu Vegan _| ‘Cord number Last update 11-12-2019 ‘Created by: Pascal DUPUIS Type of meal: ‘Average preparation time: ‘Average cooking tm ‘Quantity Net food cost 1 recipe/s = 8860.0 g Ingredienl and recipels Quantity Unit Weisht Soya milk 1000 |= 1000.0 ¢ Gelatin vegetal (SOSA) 400 | oF 400.0 g Yoghourt soya 3400 | ge 3400.0 g Sale 10 | ge 10.09 Liguid vaniila Tahitensis 100 | 3 100.0 g sugar, 00 | 9 400.0 5 Corn flour 250 | oe 250.0 g Crean vegetable for Vegan 3500 | 9 3300.0 9 ‘Scanned with CamScannerSamed Pac DUP esa | =r Tre costing | ony a | [ren aarp omy woo [estate rates 700 me 09.03 [coeesiae Sees 8 too [x ae] [amen ate oars iain [Gettee strong for tirantau 3200 [or 1200.0 Recipe for 10 copes + 30 gr per exp 7200 Coe song or rams TorGanache dark ena Ingres and rece ‘Guanty ‘wht ater asia Ise. Cotten arabica grinded 233 [oe 22.63 Mescate 2s [ae Bae ‘Scanned with CamScanner| rd mabe: Crone Pascal DUPUNS ‘Average preparabon te: ‘Query occa cline [Duce oe Leche soft caramel cream ‘Scanned with CamScanner ‘Weight 8000.0 9 6200.0 9‘Turkish coffee milk cake soaking = | [1 sectpe/a = 21080.0 ¢ [rontearaa a Mite fu11 cream ~ ‘3000 | oF 8000.0 9 —t0 J 6400.09 [e200.0-5 MALE evaporate [6200 | oe [20] se [220.0 9 [corsee turkish grinded [00 foe [ise.0 5 ‘Scanned with CamScannerTraditional Chocolate Mousse Card number: ‘Created by: Pascal DUPUIS ‘Average preparation tie: Guantty 1 recipe/s = 10500.0 g [Ingres and repels [_auantiy | [cnocolate Baile && 3000 |e [cnocatate dark caliet 70 2200 | ¢= Beste coon 358 3000| «= NS wii fall crea 1000 | a= [1300 s= 3500 | g= yolk fr02: ‘Beg white frozen g white powder [seer [Goimy the single crean with milk to the boil then‘pour on Ww= en exalsion by nizing it with the chopped chocolate. ‘peat the egg whites to stiff peaks with the sugar. Check that the first sixture sizsicaneonsly, Use at 40-65°C and that the exulsion is pertectiy saooth. | n4¢ 1/4 of the stist egg whites, mix together and add the rest- ‘Scanned with CamScannerWhipped Ganache Milk / Pistachio Green foods coloring flow paste Card number: Last update: 04-03-2019 Created by: Pascal DUPUIS “Type of meal: ‘Average preparation time: ‘Average cooking time Quantity Net food cost 1 recipe/s = 5450.0 g Ingredients and recipe/s ‘Quantity Unit Weight Single cream 35% 1500 | se. 1500.0 ¢ Glucose 100 | = 100.0 ¢ Inverted sugar trimoline 100 | oF 100.0 ¢ Pistachio paste 100 | = 100.0 9 Hazelnut paste 100 | = 100.0 ¢ Pistachio paste colored green 300 | = 300.09 Chocolate milk 623 (calet) 1000] g=, 1000.0 ¢ Single cream 35 € 2250| 2250.0 ¢ ‘300 gr Pistachio paste colored groen for ‘Whipped Ganache Mik / Pistachio" Ingredienvs and recipels Quantiy Unit Weight Pistachio paste 150 | 9 150.0 ¢ aloe 15 ¢ ‘Scanned with CamScannerQa Red Velvet glaze miror | Card number: | Lax update : 20-06-2019 | Created by: Pascal DUPUIS . Type of meat | Average preparation time: Average cooking time: \ovaty Oe Neto cont [1 recipe/s = 5300.0 9 | “ngresienvs and recipes | suger (Single crean 35.4 Color powder white Color red Power Flower [Red foods coloring flow paste 3 [pea |Absolu topping 5400 | oF [boii the exean and sugar together | Pour on melted white chocolate and do emulsion, add the gelatin base ‘Then add nappage cristal and white coloring powder, mix Keep one night inside chiller before using tt. a | | Ingredients and recpels | celatin sheets water ‘Scanned with CamScannerCream for cup strawberry speculos Vegan Vemma: apo | cot Pee | | | Avan eaten te: Aria ‘ge kg: | ous tet | eters = 2 | eget aco == | mot | puta vansite ranitensie t eer) ex | [an I 000.0 cuean vepetabte for Yenas nin alt ingredients together Uhen 088 the whipped crow dettcately. | ‘Scanned with CamScannerf Soe Card number: | ciated Penta | os repent: Apron a pe Quantity 1.5 recipe/a = 3762.0 9 Ingrodienvs and roeipals Yognourt soya salt Liquid vanilla Tahitensis sugar corn flour Cream vegetable for Vegan mix all ingredients together then add the shipped Cream for cup strawberry speculos Vegan (1.5 recipels) ‘Scanned with CamScanner Weight 2025.0 9 450 82.59 90.0 4 90.09 1500.0 9Pistachio milk cake soakir “ip ta [avr oreparton te: “arg eg aoa Teted ea 1 recipe/a = 22000-0 wise ‘Scanned with CamScannerWhite glaze for Red Velvet Last update: 1604-2019 Gard number: ‘Created by: Pascal DUPUIS ype ofmeat ‘Average preparation ime: rverage cooking time: ‘Quantity ‘hat food cast 1 recipe/s = 5300.0 9 Ingredients and recpels Quentiy nit Weight Chocolate white (calet) 7500 | oF 7500-0 @ White compound coating 7500] 9 7500.0 9 ‘cocos butter 2000 | 3 2000.0 9 Grape seed of 3000| 9 3000.0 9 Color powder white ~ 30/9 30.0.9 Color white Power Flower 30] 30.09 chia seeds 780] $2 200.09 Tin the melted chocolates and cocoa butter with oHher# Tnovedients. vse this glazing et 30/35°C. ‘Scanned with CamScanner1 recipe/e = 12175.0 9 “ ngredients and recipes Single cream 38 ¥ Coconut puree [eoratin pase chocolate white Glacier | coces butter | Singie cream 38 ‘Shredded coconut roasted Boil eream and coconut |e beginning to forn. “the other cold cream then ¢* | overnight, |soetta I L I Gelatin sheets Yt puree, add gelatin bai ‘butter, stirring at the centre to create © supple, Maintain this texture right to t loconut shredded. Leave for a while. Jn to be piped of worked with a ‘then whisk to obtain @ texture which is fir enous! £00 gr Geatn bao for "Whipped Ganache Coconut then pour over tt glossy core, he end. Continue mixing, gradually Refrigerate to crystablise Quanty 2280 2780 00 2000 150 750 rr a co o a * a Type of meat Average cooking tire Net toed cost Unit Weight 730.0 4 2750.0 9 300.0 4 2000.0 9 130.0 4 4750.0 9 3.04 the white chocolate and cocoa which ia a sign that an eaulsion Quantity y adding ‘Scanned with CamScannerCoffee glaze miror (Melissa) (2 recipels) west ott the pour on chocolate and do enutsion, oop one night inside chiller before o#t "ra condensed mitt then the gelatin base, Ing Ate “Ban Genser “ton ae | 478.05 2009.6 9 Ingredients and rebate Golatine sheets ater ‘Scanned with CamScanner[1 rectpe/s = 31360.0 9 Po Ingredients and reipe’s Glacage miror white water - : ‘color red Power Flower [nea foods coloring flow paste ‘Scanned with CamScannerQuantity : 1 recipe/s = 5300.09 it Ingredients and recipe/s chocolate white (calet) White compound coating cocoa butter Grape seed of color powder white Color white Power Flower eods chia Mix the melted chocolates and cocos buttei Use this glazing at 30/38°C. Quant | 7300 [ee 2000 jor 2000 se 30 lor sole 240] 9¢ woofer Jr with others ingredients. Last update : 16-04-2019, Unit Weight 7500.0 9 7500.0 9 2000.0 9 3000.0 4 30.0 9 30.0.4 200.09 ‘Scanned with CamScanner@ ‘Cream choose for Red Velvet | canter: I Cast ups 0-082010 Crate Paval DUP Tipe of mea Average preparton te: Arran coking in unt et ood eo 1 recipe/e > 10000.09 ingredients ond rcoahs Quaniy [unt [Wit cream cheese hard 1800 [3 1500.04 cream cheore vot ‘200 1500.09 single crean 3 6 9000 | a 9000.0 4 cing sues 100 foe 1500.09 Liquid vaniiia Tahitensio 150] 06 150.09 |Add the soft whipped cream [10:0 gr per ter taste ea vebes. / / | [using the paddle tool, mix the cream cheese with scing sugar and vanilla to make 1t smooth. ‘Scanned with CamScanner‘Scanned with CamScannerMilk caramel glaze for pecan tart Card number Created by: Pascal DUPUIS ‘Average preparation time: ‘Quantity 1 recipe/s = $300.0 9 [Ingredients and recipe/s ‘Quantity Chocolate milk caramel 3750 Dark chocolate glazing paste 3750 Cocoa butter 1000 “10 Grape seed oi} 1500 | or 1500.0 9 ents. in the melted chocolates and cocoa butter with others ingredi use this glazing at 30/35°C- ‘Scanned with CamScannerEnergy balls Card number: Created by: Pascal DUPUIS Type of meat: | Average preparation tim ‘Average cooking time: | Quantity, Net food cost | 1 recipe/a = 6350.0 9 i Ingredients and recipes ‘Quantity Unit Weight | Chia seeds 170 | [270.0 6} Peanuts butter 920 | o= [320.0 5] ‘cocoa powder extra 22/24 320 |e [240.0 ¢ Dark corn 8ytup 7350 | 9= [rass0.0 6 Protein raw organic a0 | 6 [#006 Shredded coconut roasted 320 | oF 320.0 ¢ Dates paste 1300 | 9 7300.0 5| Chocolate dark callet 708 330/62 [230.0 ¢ ci ° 0.0 ¢ Chocolate dark block 708 300 | 200.0 9 Shredded coconut roasted i 450] 92 450.09 Asi Recipe +340 balle 15 grams before coating ‘Scanned with CamScannerEclalr Caramol Glazing Card number ; cee Cry un UPL Average preparation tims “Type of me ‘Average cooking time: Quantity Net food cost 1 recipe/a = 3932.0 g Jo Ingredients and recipe/s Quantity Unit Weight Water 300 | gr 300.0 9 Sugar 375 | or 375-09 Glucose 475 | ot 475.0 9 Milk condensed sweetened 375 | or 375.09 Chocolate milk Noche 408 675 | gr 675.0 9 Chocolate milk caramel 875 | or 575.0 9 Cocoa butter 325 | gr 325.0 9 Neutral Cristal Glaze 750 | gx 750.0 ¢ Water 75 | gr 75.0 9 Orange foods cojoring flow paste a gt 10g Cook sugar, water and glucose at 104°C Add condensed milk Then add melted dark chocolate and cocoa butter Finally add boiled water and neutral glaze together. Use at 25°C. ; ‘Scanned with CamScannerEclair Chocolate Glazing Card number : ‘Last update : 04-09-2021 | Created by: Pascal DUPUIS | Average preparation time: ‘Scanned with CamScannerCream caramel. (Eclalrs & Millefeullles) Card number: Last update : 04-03-2021 Created by: Pascal DUPUIS Type of meal: Average preparation time: ‘Average cooking tim Quantity. Net food cost 1 recipe/s = 3620.0 9 Ingredient/s and recipe/s Quantity Unit Weight Dulce de Leche soft caramel cream 1200 | gr 1200.0 g Cheese mascarpone semi thick (Blle&Vire) 1200 | gr 1200.0 g Custard cream 1200 | gr 1200.0 9 Salt 20| gr 20.0 9 This recipe is for 50 eclairs approximately 1200 gr Custard cream for "Cream caramel. (Eclalrs & Millefeuiles)” it Unit Weight Ingredient/s and recipe/s Quantity nit 9 0.741 | 2 741.3 9 Milk full cream id vanilla Tahitensis 14| ge 13.99 Liquid van. Tael@n 748.3 9 sugar 7 qae | oe 148.3 9 Egg yolk frozen valet ants Corn flour 7s 74.19 Butter ‘Scanned with CamScannerCard number i Last update : 04-09-2021 | Created by: Pascal DUPUIS: Type of meal: Average preparation time: Average cooking time: Quantity Net food cost 0.2 recipe/s = 724.0 9 Ingredients and recipels Quantity Unit Weight Dulce de Leche soft caranel crean 240 [or 240.0 9 Cheese mascarpone semi thick (Bllesvire) 240 [ge 240.019 Custard cream 240 | or 240.0 9 salt alse 09 This recipe is for 10 eclairs approximately 240 or Custard cream for ‘Gream caramel, (Eclalrs & Millefeuiles)”_ _ Ingredients and recipels _ Quanity Unit Weight Milk full crean 0.148 [a 148.3 9 Liguid vanilla Tahitensis 3 lor 2.89 ‘Sugar 30| ae 29.74 Egg yolk frozen 30| gx 29.7 9 | corn flour 15 [9 18g Butter X 15 | or 14,89 ‘Scanned with CamScannerCustard cream chocolate for Eclair Card number: Last update : 04-03-2021 Created by: Pascal DUPUIS Type of meal: Average preparation time: ‘Average cooking time: Guantly, Net food cost 1 recipe/s = 3470.0 g Ingredient/s and recipe/s Quantity Unit Weight Custard cream a 2700 | x 2700.0 9 Chocolat Kalingo 65% 450 | oF 450.09 Single cream 35 & 160 | or 160.0 g Milk full cream 160 | gx 160.0 9 Prepare ganache witl Add with custard cream. h the chocolate and boiled cream together with milk, 4 2700 gr Gustard cream for “Custard cream chocolate for Eclai ft Unit Weight Ingredient/s and recipe/s oun — : viel Milk full cream seo St Liquid vanilla Tahitensis a is suet 334 | 9x 333.6 9 Egg yolk frozen ae ae corn flour sales cater putter ‘Scanned with CamScannerCustard cream chocolate for Eclalr (0.2 recipe/s) Last update : 04-03-2021 Card number : Created by: Pascal DUPUIS ‘Type of meal: ‘Average preparation time: ‘Average cooking time: Quantity Net food cost 0.2 recipe/s = 694.0 9 Ingredients and recipels Quantity Unit Weight Custard crean 540 [or 540.0 9 Chocolat Kalingo 658 90[ or 90.0.9 Single cream 35 % 32| or 32.0 af Milk full cream 32| or 32.05 Prepare ganache with the chocolate and boiled cream together with milk, Add with custard cream. '540 gr Custard cream for "Custard cream chocolate for Eciair” Ingredientis and recipels Quantity Unit Weight Milk full cream 0.334[2 333.6 9 Liguid vanilla Tahitensis 6[or 639 sugar 67 | or 66.759 Egg yolk frozen 67| or 66.79 Corn flour 33| or 33.4 9 Butter 33 [or 33.4.9 ‘Scanned with CamScanner