Sweet Side of Nature Ebook

1- The sweet side of nature

Contents
Foreword 4 Red Berries Charlotte 62

Blueberry Cheese Cake 67
Notes by GD 6 My Forest 70
Mille Feuille 75
Recipes Paris Love 80
Apple Pie 9 Tiramisu Eclair 84
Apricot Pistachio Pie 13 Coffee Roll Cake 89
Blackberry Tart 16 Berry Roll 92
Blueberry Tart 20 Chocolate Lava Cake 96
Lemon Pie 23 Sicilian Cannoli 99
Eggs Otic Tart 27 Caramel Flan 102
Summer Tart 32 Brioche Parisienne 106
Cherry Clafoutis 36 Burger Buns 110
Carrot Cake 39 Kougelphopf 114
Lamington Cake 42 Lemon Tea Cake 117
Honey Cake 47 Madeleine 121
Red Velvet Cake 50
Opera Cake 53 Acknowledgments 125
Fraisier 58

Foreword
If a spirit had come to me in my dreams in mid-March to warn
me I would have to cancel my entire schedule of demonstrations,
master classes and consultations with professional and amateur
pastry enthusiasts around the world through the end of 2020, I would
not have thought much of it and would have taken her for a fiendish
little imp. And yet, that is exactly what happened.
On March 13th, 2020, I was visiting my family in Burgundy when the

widespread lockdown in France, and most of the world,
began. A visit to my childhood home turned into a months
long stay. I had not lived there since I left to start my
pastry studies at just 15-years-old. After spending
the first few days in disbelief as my business began
to collapse, I quickly realized that if I wanted to stay
happy I had to continue to follow my pastry passion.
But how?
I was in my childhood kitchen without the

sophisticated equipment I was accustomed to
using. All I had to work with were a few metal
molds, some of which were inherited from my
great uncle who was a beekeeper and made his
own honey spice bread. I had no silicone molds
or blast chillers that make my usual modern
cakes possible. I had to adapt, to make do with
simple tools and local supplies.
It was such a pleasure to rediscover local

ingredients: farm fresh eggs, superior quality
butter, organic flour and flavorful, in-season
fruits. After spending years traveling and
working abroad, I was used to working
with ingredients that had been preserved
or frozen. Learning how to utilize fresh
ingredients was invigorating.
I decided that during lockdown, I would

make a different kind of pastry, the kind that is
only possible using the simple ingredients and
basic equipment of the French countryside. It
would be a return to my roots and to my country’s
emblematic and traditional sweets, but with
influences from all of the countries I had explored:
the classics, but from the vantage point of a pastry
chef with more than twenty years of experience.

I aimed to push the limits and modernize classic recipes more than 60 recipes using seasonal fruits: strawberries,
to create something unique. I played with shapes, added raspberries, cherries, apricots, black currants and apples.
decorative elements and combined flavors to add more I took pleasure in collaborating with my young cousin who
sensory stimulation to traditional pastries. These creations studies graphic design and created illustrations of my
reminded me of family meals and festive desserts that the creations from this unique time. I made cakes for Easter,
people who tasted them could relate to. a neighbor’s birthday and a thank you gift when someone
lent a helping hand. These are the everyday pastries that
I abandoned my usual style of presentation and decided are a part of life during lockdown.
to integrate the countryside that surrounded me and acted
as my playground for those months. My photo staging Will I go back to my previous style of pastry? Did this
evolved with the seasons: the blooming forsythias in period start an evolution of my style? Only time will tell.
Spring were the ideal backdrop for a millefeuille, a silver- What I am certain of is the pleasure I derived from creating
gray slate contrasted with the garnet of the cherries in a these pastries and the joy sharing them with you brings
Summer tart, whites and browns of birch bark harmonized me. I assure you that you already have everything you
with the pattern of tiramisu and a raspberry tart sparkled need in your kitchens to make these recipes with ease.
against a backdrop of stars. I used what nature offered; it
felt natural. Revisiting and revising traditional recipes was not inspired
trends, but by a return to the origins of my profession.
Gradually, I found harmony in this new way of life, and my I am excited to share these creations with you; are you
creative energy increased tremendously when I thought ready to get started?
of the possibilities that nature, the seasons and online
connections with other pastry lovers offered. I created
Grégory Doyen

Notes by GD
All recipes in this eBook are made with natural and organic ingredients whenever possible and with limited use of
colorants or artificial preservatives.
Before you get started, here are a few tips and explanations to help you out:
• All measurements are in grams. I recommend using an electric scale.
• Each recipe has an accompanying illustration that gives an interior

view of the dish.
• Temperatures are listed in both Celsius and Fahrenheit. For recipes that
require ingredients or mixtures at a certain temperature, I recommend
an instant-read thermometer.
• All baking sheets are 30 x 20 cm and specifically made for

home ovens.

• I used ingredients from French brands and local
farmers in my recipe testing. I find these to have the
best quality and consistency.
• I use chocolate from Weiss Chocolate ® but also give

the percentage of cocoa in the recipes so you can use
whatever brand is available to you.
• I use fruit purees from Les Vergers Boiron®. I recommend pasteurized

fruit purees but you can also make purees yourself from fresh or frozen
fruits and berries.
• For dairy products, I use 1.8% semi-skimmed milk, butter with 82%
butterfat and cream with 35% fat content.
• I always prefer fresh, in season berries, but if you ever have difficulty
finding them you can use canned or frozen ones for cooking. For
decorating, you will still need fresh berries.
• Many recipes call for honey or invert sugar. I usually use invert sugar but
if you have trouble sourcing it, you can use honey instead.

• Gelatin is referred to as “gelatin mix” and refers to a fish gelatin in powder form with a density of 200 bloom.
Soak 10 grams of this gelatin mix in 65 grams of water. If you only have gelatin leaves (200 bloom or gold)
add 6.5 times the weight of the sheet in water.

• Recipes that use pectin call for “pectin NH,” which is made by many brands.

• In this book, I call for vanilla beans and vanilla paste but you can use vanilla extract instead or omit it
altogether.
• I use molds made by Silikomart®, Gobel® or Guy Demarle®.

• All ovens are different. Make sure you pay attention while baking a recipe for the first time and adjust the
time or temperature accordingly so your pastries cook properly.
• Recipes are classified by difficulty.

* easy for everyone
** suitable for home bakers
*** difficult for beginners
Now you have all the information you need to get started and succeed!
I hope you embrace the challenges offered in The Sweet Side of Nature and the art of home baking. Enjoy!
If you have any comments or questions, please write an email to Gregory Doyen at sweetconceptsbook@gmail.com

In early spring, the Forsythia’s bright
golden-yellow flowers are abundant.
Nature is gorgeous; it’s my source of
inspiration when I am creating.

Apple Pie
SERVES 8 DIFFICULTY *** PREPARATION 1 hr COOK 35 mins REFRIGERATE 5 hrs
Inverse Puff Pastry Dough
Butter Block
320 g Butter Mix the butter and flour in the bowl of a stand mixer fitted with the
130 g All-Purpose Flour paddle attachment until well combined.
450 g TOTAL Press it between 2 pieces of parchment paper or guitar sheets and roll
it out to create an even, flat square 25 cm x 25 cm.
Refrigerate for at least 30 minutes.
Dough Block
300 g All-Purpose Flour Mix all ingredients in a stand mixer fitted with the dough hook until dough
125 g Water is developed, about 5 minutes.
10 g Salt Roll the dough into a 12.5 cm x 25 cm rectangle, cover in plastic wrap
95 g Butter and refrigerate for 1 hour.
5g White Vinegar
535 g TOTAL

Folding the dough
STEP 1
Remove the chilled butter block from the refrigerator and place on a lightly floured workspace. Place the butter
block on top of the dough block on the right and fold the dough over the butter to cover it. Press down on all
sides to seal.
STEP 2
Roll out the dough lengthwise until it is three times as long as it is wide and about 6 mm thick. Brush off any
excess flour.
STEP 3
Fold the dough in thirds (a letter fold). This completes a single turn. Wrap the dough in plastic wrap and refrigerate
for at least 1 hour.
STEP 4
Remove the dough from the refrigerator and place on the workspace with the seam to the right. Roll out the dough
until it is once again three times as long as it is wide and about 6 mm thick. Brush off any excess flour.
STEP 5
Fold the dough in 4 (a book fold). This completes a double. Wrap the dough in plastic wrap and refrigerate for at
least 1 hour.
STEP 6
Repeat both the letter and book folds following the same process. Wrap the dough in plastic wrap and refrigerate
overnight.
Apple Compote
300 g Golden Apples Wash, peel and core the apples then cut them into small cubes.
20 g Honey In a medium saucepot, cook the apples with the honey and vanilla paste
10 g Vanilla Paste until they have broken down to the consistency of a puree. Emulsify with
330 g TOTAL a hand blender.
Keep chilled until ready to use.
This can be made ahead of time,

Assembly
1. Inverse puff pastry dough
2. Apple compote
3. Fresh apples
Remove dough from refrigerator and roll out to 5 mm thick. Place on a baking tray. Dock the dough by poking
holes in it with a fork. Refrigerate for 30 minutes.
Remove from the refrigerator and place a 25 cm round, metal cake ring on top of the dough. Trim the edges
around the ring, leaving a border of at least 1 cm.
Fill the cake ring with the apple compote, spreading it across the whole surface.
Slice 4 apples. Working your way from the outer edge towards the center, place the slices in a concentric circle on
top of the compote.
Bake at 170˚C/340˚F for approximately 30 minutes.
Remove from the oven and increase the oven temperature to 200˚C/390˚F. Cut away the excess dough from
around the edge of the cake ring. Heavily dust the tart with icing/powdered sugar.
Bake for 5 minutes more to caramelize the apples.
Remove from oven, remove cake ring and serve while warm.
Special Tools
40 x 30 cm baking tray
Guy Demarle® Mandoline
Ø25 cm metal cake ring
Decoration
Icing sugar
Tips from GD
Feel free to use store-bought puff pastry.
I prefer Cripps Pink or Pink Lady apples for the top layer.

Apricot Pistachio Pie
SERVES 8 DIFFICULTY * PREPARATION 30 mins COOK 50 mins REFRIGERATE 2 hrs
Sweet Dough
40 g Almond Powder Sift the almond powder, cornstarch, flour, salt and icing/powdered
75 g Cornstarch sugar into the bowl of a stand mixer fitted with the paddle attachment.
270 g All-Purpose Flour Dice the butter and incorporate into the dry ingredients.
1g Salt
Mix until crumbly.
135 g Icing/Powdered Sugar
With the mixer running on low, slowly add the eggs.
140 g Butter, cold
75 g Whole Eggs Refrigerate for 2 hours before using.
735 g TOTAL
Pistachio Sponge
130 g Whole Eggs Add the eggs, marzipan and honey to the bowl of a food processor
150 g Raw Marzipan, 50% and blend until soft. Transfer to a stand mixer fitted with the paddle
10 g Honey attachment and beat until it is light and smooth.
55 g Butter, melted Add the 50˚C/122˚F melted butter and the pistachio paste and mix
25 g Pistachio Paste on low until combined.
15 g Cake Flour Add the dry ingredients and mix gently with a spatula to combine.
15 g Cornstarch
2g Baking Powder
1g Salt
400 g TOTAL

Assembly
1. Sweet dough
2. Pistachio sponge
3. Fresh apricots
Roll out the dough until it is 3 mm thick then place it into the tart mold. Dock the bottom of the dough by poking
small holes in it with a fork. Refrigerate for 10 minutes.
Blind bake for 15 minutes at 160˚C/320˚F. Let cool before continuing.
Pour half of the pistachio sponge into the tart shell.
Pit the fresh apricots and cut into quarters. Tightly layer the apricots on top of the batter. Cover with the remaining
pistachio sponge.
Top with crushed pistachios, almonds and a layer of icing/powdered sugar.
Bake at 165˚C/330˚F for 15 minutes. Let cool for at least 2 hours before serving.
Special Tools
Gobel® Ø22 cm perforated tart mold
Decoration
Icing sugar
Fresh apricots
Crushed pistachios and almonds
Tips from GD
Use firm apricots or swap them for firm peaches.
If you cannot get pistachio paste you can omit it from the sponge.

Blackberry Tart
SERVES 8 DIFFICULTY ** PREPARATION 1 hr 30 mins COOK 30 mins REFRIGERATE 3 hrs
Black Charcoal Sweet Dough
200 g All-Purpose Flour Sift the dry ingredients into the bowl of a stand mixer fitted with the
30 g Cornstarch paddle attachment. Mix to combine.
5g Black Bamboo Dice the butter and incorporate into the dry ingredients.
Charcoal Powder
Mix until crumbly.
2g Salt
80 g Icing/Powdered Sugar With the mixer running, slowly add the eggs and mix until well
20 g Cocoa Powder combined.
120 g Butter, cold Refrigerate for 2 hours before using.
50 g Whole Eggs
505 g TOTAL
Poppy Cream
85 g Butter, softened Cream the butter and icing/powdered sugar. Slowly add the eggs,
85 g Icing/Powdered Sugar mixing with a spatula. Add the almond powder, cornstarch, lemon
zest and poppy seeds and mix to combine.
80 g Whole Eggs, at room
temperature Refrigerate for 2 hours before using.
85 g Almond Powder
15 g Cornstarch
1 Lemon, zested
10 g Poppy Seeds
360 g TOTAL

Blackberry Cream
35 g Whole Egg Whip the egg and egg yolks with the sugar.
30 g Egg Yolks Pour the warm blackberry puree into the egg mixture and heat to
15 g Granulated Sugar 83˚C/181˚F. Cook for 20 seconds, then add the gelatin mix.
110 g Blackberry Puree, warm
Cool to 40˚C/104˚F then add the butter. Emulsify.
10 g Gelatin Mix
Let cool before using.
35 g Butter, cold
235 g TOTAL
Assembly
1. Black charcoal sweet dough 2. Poppy cream

3. Blackberry cream 4. Fresh blackberries
Roll out the dough until it is 3 mm thick, then place it into the tart mold. Dock the bottom of the dough by poking
holes in it with a fork. Refrigerate for 10 minutes.
Pour the poppy cream into the tart shell. Top with fresh blackberries. Bake for another 15 minutes.
After baking, top with the blackberry cream and refrigerate for at least 30 minutes.
Top with fresh blackberries and verbena or other edible leaves.
Special Tools
Decoration
Edible flowers
Verbena leaves
Tips from GD
You can use frozen blackberries or any other red berries inside the tart.

In all my pastries, I like to use
the freshest ingredients
but above all, a lot of flavour.

Blueberry Tart
SERVES 8 DIFFICULTY * PREPARATION 1 hr COOK 35 mins REFRIGERATE 2 hrs
Sweet Dough
40 g Almond Powder Sift the dry ingredients into the bowl of a stand mixer fitted with the
75 g Cornstarch paddle attachment and mix to combine.
1g Salt
Mix until crumbly.
With the mixer running, slowly add the eggs and mix until well combined.
140 g Butter, cold
735 g TOTAL
Almond Cream
60 g Butter, softened Cream the butter and sugar then slowly add the eggs then the almond
60 g Icing/Powdered Sugar powder, cornstarch and lemon zest. Mix with a spatula to combine.
60 g Roasted Almond Powder
5g Cornstarch
1 Lemon, zested
230 g TOTAL

Vanilla Cream
50 g Egg Yolks Put the egg yolks, sugar, flour and cornstarch in a mixing bowl and
45 g Granulated Sugar whisk until it turns from yellow to a pale cream color and thickens
10 g All-Purpose Flour slightly, about 5 minutes.
10 g Cornstarch Transfer to a saucepan and add the milk and vanilla paste. Heat over
225 g Milk medium-high, stirring occasionally, until the milk starts to simmer and
10 g Vanilla Paste a few small bubbles appear on the surface.
350 g TOTAL Remove from heat and cool to 4˚C/40˚F as quickly as possible.
Assembly
1. Sweet dough 2. Almond cream

3. Vanilla cream 4. Fresh blueberries
Roll out the dough until it is 3 mm thick then place it into the tart ring. Dock the dough by poking holes all over with
a fork. Refrigerate for 10 minutes.
Blind bake at 160˚C/320˚F for 15 minutes. Remove the ring and bake for another 5 minutes. Let cool before
continuing.
Pour enough almond cream into the tart shell so that the filling is 5 mm high. Bake for another 15 minutes. Let cool
before continuing.
Top with vanilla cream and refrigerate for at least 30 minutes.
Garnish with fresh blueberries and edible flowers.
Special Tools
Silikomart® Ø14 cm perforated tart ring
Decoration
Fresh blueberries or raspberries
Tips from GD
You can use any berries to make this pie. The quality of berries you use will influence the taste of the tart.

Lemon Pie
SERVES 9 DIFFICULTY ** PREPARATION 1 hr COOK 55 mins REFRIGERATE 4 hrs
Sweet Dough
1g Salt
Mix until crumbly.
140 g Butter, cold
735 g TOTAL
Hazelnut Cream
80 g Butter Cream the butter and sugar then slowly add the eggs then the hazelnut
80 g Icing/Powdered Sugar powder, cornstarch and lemon zest. Mix with a spatula to combine.
60 g Whole Eggs, at room Refrigerate for 2 hours before using.
temperature
80 g Roasted Hazelnut Powder
10 g Cornstarch
1 Lemon, zested
310 g TOTAL

Lemon Curd
125 g Whole Eggs Combine all ingredients together in a saucepot and heat to 70˚C/160˚F
90 g Granulated Sugar while stirring.
125 g Butter Let cool for at least 2 hours before using.
110 g Fresh Lemon Juice
2 Lemons, zested
450 g TOTAL
Marshmallow Meringue
70 g Honey or Invert Sugar In a saucepan, combine the honey or invert sugar, glucose and gelatin
60 g Glucose Syrup mix and heat to 50°C/122˚F.
50 g Gelatin Mix Whip the egg whites with the granulated sugar then pour into the honey
120 g Pasteurized Egg Whites mixture.
70 g Granulated Sugar Whip on low until you get a foamy texture, about 10 minutes.
370 g TOTAL Let rest for 5 minutes before using.
Assembly
1. Sweet dough
2. Hazelnut cream
3. Lemon curd
4. Marshmallow meringue
Roll out the dough until it is 3 mm thick then place it into the tart rmold. Dock the dough by poking holes all over
with a fork. Refrigerate for 10 minutes.
Blind bake at 160˚C/320˚F for 15 minutes. Let cool before continuing.
Pour the hazelnut cream into the tart shell and bake at 150˚C/300˚F for 10 minutes. Let cool before continuing.
Top the tart with the lemon curd and smooth with a spatula.
Before the oven cools, place the tart inside with the heat off for 30 minutes then remove and let cool at room
temperature.
Put the meringue into a piping bag fitted with a large, fluted tip.
Pipe drops of meringue onto the tart one next to the other, starting on the outer edge and working inwards until
you have covered the whole surface.
Dust the top with ‘Sucre Neige.’
Refrigerate until ready to serve.

Special Tools
Gobel® 22 x 22 cm perforated tart mold
Decoration
‘Sucre Neige’ snow-white non-melting powdered sugar.
Verbena leaves
Tips from GD
Check that the lemon curd is cooked by shaking the mold, if it stays still the tart is done.

Eggs O tic Tart
Chocolate Sweet Dough
30 g Cornstarch Sift the dry ingredients into the bowl of a stand mixer fitted with the
200 g All-Purpose Flour paddle attachment and mix to combine.
2g Salt Dice the butter and incorporate into the dry ingredients.
Mix until crumbly.
20 g Cocoa Powder
With the mixer running, slowly add the eggs. Mix until fully incorporated..
120 g Butter, cold
495 g TOTAL
Peanut Caramel
75 g Granulated Sugar In a saucepan, cook the sugar, water, honey and glucose until they
75 g Water form a caramel and reach 180˚C/156˚F.
15 g Honey Pour in the cream, peanuts and salt.
25 g Glucose Syrup
Mix thoroughly and immediately pour into tart shell.
75 g Cream, hot
125 g Crushed, Roasted Peanuts,
warm
1g Sea Salt
390 g TOTAL

Milk Chocolate Ganache
120 g Cream Heat the cream with the glucose to 80°C/175˚F.

15 g Glucose Syrup Pour over the chocolates then emulsify with a hand blender.
20 g 70% Dark Chocolate
110 g 42% Milk Chocolate
265 g TOTAL
Vanilla Chantilly
1 Vanilla Bean Split and scrape the vanilla bean into the cream. Bring the cream to
200 g 35% Cream a boil in a small pot.
40 g White Chocolate Combine the chocolate and gelatin mix.
15 g Gelatin Mix
After it boils, strain the cream into the chocolate and whisk gently.
255 g TOTAL
Emulsify with a hand blender.
Refrigerate overnight before whipping.
Vegetal Jelly
15 g Sosa ® Vegetal Gelatin Combine all ingredients and bring to a boil.

240 g Water
25 g Granulated sugar
280 g TOTAL
Mango Spheres
Pour the mango puree into half-sphere silicone molds and freeze. Use as much mango puree as needed to fill
your molds. Once frozen, dip each half-sphere into the 55˚C/130˚F vegetal jelly.

Assembly
1. Chocolate sweet dough
2. Caramel peanuts
3. Milk chocolate ganache
4. Vanilla chantilly
5. Mango puree
6. Vegetal jelly
Roll out the dough until it is 3 mm thick then place it into the tart ring. Dock the dough by poking holes all over with
a fork. Refrigerate for 10 minutes.
Blind bake at 160˚C/320˚F for 12 minutes. Remove the ring and bake for another 5 minutes. Let cool before
continuing.
Add the peanut caramel and let cool for 15 minutes.
Top with the milk chocolate ganache and refrigerate for 30 minutes to set.
Whip the vanilla chantilly until soft peaks form then pipe on top of the tart. Top with mango half-spheres.
Let rest for 2 hours before serving.
Special Tools
Silikomart® Ø4 and Ø5 cm half-sphere silicone molds
Silikomart® Ø16 cm perforated tart ring
Decoration
Mango puree
Vegetarian jelly
Tips from GD
You can make this tart without the mango half-spheres.

I am often asked where my inspiration
comes from. The answer is that I am inspired
by the beauty of nature, music and art.

Summer Tart
SERVES 8 DIFFICULTY * PREPARATION 1 hr COOK 25 mins REFRIGERATE 2 hrs 30 mins
Sweet Dough
1g Salt
Mix until crumbly.
140 g Butter, cold
735 g TOTAL
CitrusAlmond Cream
65 g Butter, softened Mix together the softened butter and icing/powdered sugar with a
65 g Icing/Powdered Sugar spatula. Slowly add the eggs then incorporate the almond powder,
50 g Whole Eggs cornstarch and zests until fully mixed.
65 g Almond Powder Refrigerate for 2 hours before using.

5g Cornstarch
1 Lemon, zested
1 Orange, zested
250 g TOTAL

Raspberry Coulis
105 g Raspberry Puree Heat the puree and frozen raspberries in a small saucepan to
105 g Frozen Raspberries 40˚C/104˚F.
35 g Granulated Sugar Combine the sugar and pectin then add it to the puree and bring to
6g NH Pectin a boil.
35 g Gelatin Mix Add the gelatin mix last.
285 g TOTAL Let cool completely before using.
Assembly
1. Sweet dough 2. Citrus almond cream

3. Raspberry coulis 4. Fresh strawberries
5. Neutral mirror glaze
Roll out the dough until it is 3 mm thick then place into a tart mold. Dock the bottom of the tart all over by poking
holes with a fork. Refrigerate for 10 minutes.
Blind bake at 160˚C/320˚F for 15 minutes. Let cool before continuing.
Pour the citrus almond cream into cooled tart and place strawberries inside. Bake for 15 minutes. Let cool before
continuing.
Pour the raspberry coulis over the top of the tart and freeze for 20 minutes, or until set.
Cover the tart with the neutral mirror glaze and decorate with fresh berries.
Special Tools
Decoration
Fresh berries
Tips from GD
The tart can be kept in the refrigerator without the mirror glaze and decorations.

Cherries are in abundance at the beginning of June,
making it the perfect time to create desserts with this fruit.
I love simple things and this cherry clafoutis is truly delightful.

Cherry Clafoutis
Linzer Shortbread
190 g All-Purpose Flour Sift the dry ingredients into the bowl of a stand mixer fitted with the
110 g Icing/Powdered Sugar paddle attachment.
75 g Hazelnut Powder Dice the butter and incorporate into the dry ingredients. Mix until
5g Vanilla Powder crumbly.
150 g Butter, cold With the mixer running, slowly add the eggs. Mix until combined.
45 g Egg Yolks
Refrigerate for 2 hours before using.
575 g TOTAL
Cream for Clafoutis
20 g Egg Yolk In a mixing bowl, whisk together the whole eggs, yolk and sugar until
85 g Whole Eggs well combined. Add the cornstarch and whisk until there are no lumps.
40 g Brown Sugar Add the cream, milk and salt then beat with a hand mixer for 1 minute.
10 g Cornstarch
150 g 35% Cream
150 g Milk, cold
1g Salt
455 g TOTAL

Assembly
1. Linzer shortbread
2. Cream for clafoutis
3. Cherries
Roll out the Linzer shortbread until it is 3 mm thick then place into a tart mold. Dock the bottom of the tart all over
by poking holes with a fork. Refrigerate for 10 minutes.
Increase oven temperature to 170˚C/340˚F.
Place the pitted cherries in the bottom of the tart then cover with the cream for clafoutis.
Bake at 160˚C/320˚F for 40 minutes. Let cool and dust with powdered sugar.
Special Tools
Decoration
Powdered sugar
Tips from GD
You can use canned cherries but be sure to drain the excess liquid before using.
You can also make this clafoutis with fruits like peaches, apricots or raspberries. Use whatever is in season.
The clafoutis can be served warm or cold; however, cutting it into portions while cold will lead to neater servings.
If you wish to serve it warm, reheat after slicing.

Carrot Cake
Carrot Cake Sponge
100 g Pineapple Cut the pineapple into small cubes and cook until most of the water
200 g Carrots, shredded has evaporated. Let cool.
50 g Raisins, soaked in hot water Combine the shredded carrot, soaked raisins, cooked pineapple, rum
25 g Dark Rum and cinnamon in a bowl.
2g Cinnamon
Sift together the cake flour, baking powder, baking soda, salt and
190 g Cake Flour walnut powder.
5g Baking Powder
Whisk together the eggs and brown sugar until emulsified and light in
4g Baking Soda
color. Slowly incorporate the canola oil.
3g Salt
65 g Walnut Powder Combine the dry ingredients, egg mixture and carrot mixture.
140 g Whole Eggs Divide the batter and pour into two 33.5 x 24 cm silicone baking pans
115 g Light Brown Sugar (Flexipan origine).
140 g Canola Oil Bake at 175˚C/350˚F for 15-18 minutes.
1035 g TOTAL
Cheese Cream Frosting
90 g Granulated Sugar In a small saucepan, combine the sugar, honey or invert sugar and
5g Honey or Invert Sugar water and heat to 118˚C/245˚F.
25 g Water Add the egg whites and whisk to create a soft peak meringue.
40 g Egg Whites
Add the 35˚C/95˚F butter and mix until incorporated.
95 g Butter, softened
200 g Philadelphia Cream Add the cream cheese and mix with a spatula until well combined.
Cheese, softened Refrigerate before using.
455 g TOTAL

Assembly
1. Linzer shortbread
2. Cream cheese frosting
Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake. Cut the sponge into four equal rectangular parts that
will fit into the cake frame. Alternate layering the sponge and cream cheese frosting, smoothing the frosting with
a spatula. End with a layer of cake.
Refrigerate for 1 hour.
Remove the cake frame and pipe small drops of the frosting into tight rows on the top of the cake. Decorate with
your choice of nuts.
Special Tools
Guy Demarle ® 23.7 x 17 x 4.5 cm cake frame
Guy Demarle ® 33.5 x 24 cm Flexipan origine
Decoration
Crushed pistachios and almonds
Tips from GD
You can freeze this cake without decoration. It tastes even better on the second day!

Lamington Cake
Sponge Cake
75 g Raw Marzipan, 50% Mix the marzipan, honey, vanilla paste, eggs and sugar in a food
40 g Honey processor until smooth.
10 g Vanilla Paste Transfer to a stand mixer fitted with the paddle attachment and mix
250 g Whole Eggs, at room until light and smooth. Add the 40˚C/105˚F butter.
temperature
Sift the flour, cornstarch and baking powder. With the mixer on
90 g Granulated Sugar
medium, add in the dry ingredients.
60 g Butter, melted
Pour the batter into a 33.5 x 24 cm silicone pan (Flexipan origine).
125 g Cake Flour
10 g Cornstarch Bake at 165˚C/330˚F for 15 minutes or until the sponge rises.
2g Baking Powder
660 g TOTAL
Strawberry Coulis
125 g Strawberry Puree Combine the purees and invert sugar or honey and heat to 40˚C/104˚F.
20 g Raspberry Puree Mix the pectin and sugar then add to the purees and bring to a boil.
20 g Invert Sugar or Honey
Add the gelatin mix last.
3g NH Pectin
20 g Granulated Sugar Let cool completely before using.
25 g Gelatin Mix
210 g TOTAL

Chocolate Ganache
250 g 35% Cream Bring the cream with the glucose to a boil. Pour over the chocolate
25 g Glucose Syrup and mix with a spatula until smooth and shiny. Add the butter last.
190 g 67% Dark Chocolate Emulsify then leave to set before using.
15 g Butter
480 g TOTAL
Mascarpone Chantilly
265 g 35% Cream, divided Heat 200 g cream with the honey and vanilla paste to 65°C/150˚F.
10 g Honey Combine the chocolate and gelatin mix. Pour the cream mixture over
10 g Vanilla Paste the chocolate and whisk gently to combine. Add the mascarpone and
45 g 34% White Chocolate remaining 65 g of cold cream. Emulsify with a hand blender.
20 g Gelatin Mix Refrigerate overnight before whipping.
75 g Mascarpone
425 g TOTAL
Assembly
1. Sponge cake
2. Strawberry coulis
3. Chocolate ganache
4. Mascarpone chantilly
Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake.
Cut the sponge into 2 equal rectangles. Slice away the outer edge of the sponge that darkened while baking so
you are left with a uniform block of cake.
Spread the strawberry coulis on top of one piece of cake and smooth with a spatula. Top with the second piece
of cake and refrigerate for 1 hour.
Heat the chocolate ganache to 27˚C/80˚F then use it to top the cake. Sprinkle coconut powder all over. Whip the
mascarpone chantilly then use it to pipe decorations on top of the cake.
Garnish with fresh strawberries and chocolate leaves.

Special Tools
Guy Demarle® 23.7 x 17 x 4.5 cm cake frame
Guy Demarle® 33.5 x 24 cm Flexipan origine
Decoration
Coconut powder
Mascarpone chantilly
Fresh strawberries
Chocolate leaves
Tips from GD
The traditional Lamington cake uses strawberry, but you can use any other flavor of jam as well.

Revisiting traditional
recipes wasn’t
inspired by a trend
but by a return
to the origins of
my profession.

Honey Cake
Honey Cake Sponge
75 g Pecan Powder Put the pecan powder and half of the flour in the food processor and
125 g Cake Flour process into a fine powder. Sift together with the remaining flour,
3g Baking Powder baking powder and baking soda.
6g Baking Soda In a mixing bowl over a 65˚C/150˚F water bath, mix the egg, egg yolks
30 g Whole Egg and honey. Whip until foamy. The final temperature of the eggs should
45 g Egg Yolks be around 30˚C/86˚F.
135 g Organic Honey Whip the egg whites and sugar into a soft peak meringue. Add the
60 g Egg Whites lemon juice.
Add the 45˚C/113˚F butter into the first egg mixture then gently fold in
10 g Lemon Juice the meringue.
120 g Butter, melted
Slowly add the dry ingredients and citrus zest and stir to combine.
1 Lemon, zested
1 Spread equally into two 33.5 x 24 cm silicone pans (Flexipan origine).
Orange, zested
Bake at 165˚C/330˚F for 13 minutes.
655 g TOTAL
Honey Cake Syrup
45 g Water Combine all ingredients together, bring to a boil and infuse for 30
½ Cinnamon Stick minutes before using.
½ Orange, zested
1 Whole Star Anise
10 g Lemon juice
½ Lemon, zested
15 g Organic Honey
45 g Orange Juice
115 g TOTAL

10 g Honey Combine the chocolate and gelatin mix. Pour the cream over the
10 g Vanilla Paste chocolate and whisk gently. Add the mascarpone and remaining 65 g
45 g 34% White Chocolate of cream.
20 g Gelatin Mix Emulsify with a hand blender.
75 g Mascarpone
Refrigerate overnight before whipping.
425 g TOTAL
Assembly
1. Honey cake sponge 2. Honey cake syrup 3. Mascarpone chantilly
Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake.
Cut the sponge into the 4 equal rectangles with the dimension of the frame. Whip the mascarpone chantilly.
Top each layer of cake with the honey cake syrup then the mascarpone chantilly, smoothing the top with a spatula.
Cover the last layer with a very thin layer of tchantilly. Place the layers one on top of the other inside the cake frame.
Cook the remaining cake in a 90˚C/194˚F oven until it has dried out then blend in a blender or food processor until
it is a thin powder. Dust over the top of the cake to cover the cream.
Refrigerate for 1 hour then remove the cake frame.
Special Tools

Decoration
Honey cake powder
Tips from GD
You can swap the pecan powder for walnut powder in the sponge. You can also use maple syrup instead of honey
in the cake syrup.
This cake tastes best after a day in the refrigerator.

Red Velvet Cake
SERVES 10 DIFFICULTY ** PREPARATION 1 hr COOK 35 mins REFRIGERATE 1 hr
Red Velvet Sponge
85 g Egg Yolks Whip together the egg yolks, whole eggs and 125 g granulated sugar.
150 g Whole Eggs Separately, whip the egg whites with the remaining 70 g granulated
195 g Granulated Sugar, divided sugar.
85 g Egg Whites
Add the red food coloring to the melted butter.
4g Fat Soluble, Powdered,
Red Food Coloring Sift together the cake flour, cornstarch, cocoa powder, baking powder
80 g Butter, melted and baking soda.
100 g Cake Flour Mix together the yogurt, vanilla paste and white vinegar then combine
20 g Cornstarch the mixture with both egg mixtures and the dry ingredients. Stir in the
20 g Cocoa Powder colored butter last.
4g Baking Powder Pour the batter equally into two 33.5 x 24 cm silicone pans (Flexipan
4g Baking Soda origine).
70 g Yogurt
4g Vanilla Paste
4g White Vinegar
825 g TOTAL
Raspberry Coulis
105 g Raspberry Puree In a small saucepan, heat the puree and frozen raspberries to
35 g Granulated Sugar Combine the sugar and pectin then add to the puree and bring to a
6g NH Pectin boil.

Cream Cheese Frosting
90 g Granulated Sugar In a small saucepan, combine the sugar, honey or invert sugar and
5g Honey or Invert Sugar water and heat to 118˚C/245˚F.
25 g Water Add the egg whites and whisk to create a soft peak meringue.
40 g Egg Whites
Add the 35˚C/95˚F butter and mix until incorporated.
200 g Add the cream cheese and mix with a spatula until well combined.
Philadelphia Cream
Cheese, softened Refrigerate before using.
455 g TOTAL
Assembly
1. Red velvet sponge 2. Raspberry coulis 3. Cream cheese frosting
Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake. Cut the sponge into the 3 equal rectangles to fit the
dimensions of the frame.
Place the cake in the frame followed by a thin layer of raspberry coulis and a layer of cream cheese frosting.
Repeat with the remaining layers.
Bake the remaining cake until it has dried out then use a blender or a food processor to turn it into a fine powder.
Top the cake with more frosting and a sprinkle of the powder.
Refrigerate for 1 hour then remove the cake frame.
Pipe drops of frosting of various sizes on the top and garnish with fresh berries, edible flowers and green leaves.
Special Tools
Decoration
Red velvet powder
Fresh berries
Edible flowers and green leaves
Tips from GD
A classic red velvet cake only uses cream cheese frosting, but I think the coulis makes the cake more interesting
and flavorful. Feel free to try both ways.

Opera Cake
Almond Sponge
190 g Whole Eggs Whip the whole eggs with 110 g sugar until it forms soft peaks.
155 g Granulated Sugar, divided Sift together the flour, almond powder and cornstarch.
40 g Cake Flour
Whip the egg whites with the remaining 45 g sugar and salt until it
130 g Almond Powder
forms a soft peak meringue.
10 g Cornstarch
Add the melted butter into the first egg mixture then fold in the meringue.
110 g Egg Whites
1g Salt Add the dry ingredients last and mix to incorporate. Pour equally into
25 g Butter, melted two 33.5 x 24 cm silicone pans (Flexipan origine).
660 g TOTAL Bake at 165°C/330˚F for 12 minutes.
Coffee Syrup
170 g Strong Filtered Coffee Heat coffee to 40°C/105˚F.

15 g Gelatin Mix Add the gelatin mix and cool to 35°C/95˚F to spread on the almond
185 g TOTAL sponge.

Chocolate Cream
65 g 35% Cream Heat the cream, milk, eggs yolks and honey or invert sugar to
60 g Milk 83°C/180˚F.
25 g Egg Yolks Combine the chocolate and gelatin mix.
10 g Honey or Invert Sugar
Pour the cream mixture over the chocolate. Emulsify with a hand
70 g 64% Dark Chocolate mixer and pour directly into the form.
10 g Gelatin Mix
240 g TOTAL
Coffee Buttercream
180 g Granulated Sugar Combine the sugar and water and cook to 118˚C/245˚F.
45 g Water Whip the egg whites until soft and light like an Italian meringue then
65 g Egg Whites add the 38˚C/100˚F butter.
Fully combine then add the coffee extract and stir to incorporate.
15 g Coffee Extract
495 g TOTAL
Chocolate Ganache
250 g 35% Cream Bring the cream with the glucose to a boil. Pour over the chocolate
25 g Glucose Syrup and mix with a spatula until smooth and shiny.
190 g 64% Dark Chocolate Add the 35˚C/95˚F butter and incorporate.
Emulsify then leave to set before using.
480 g TOTAL

Assembly
1. Almond sponge
2. Coffee syrup
3. Chocolate cream
4. Coffee buttercream
5. Chocolate ganache
Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake. Cut the sponge into 4 equal rectangles with the
dimensions of the cake frame.
Slice away the outer edge of the sponge that darkened while baking so you are left with a uniform block of cake.
Place the first layer of sponge on the bottom of the frame and top with coffee syrup and half of the coffee butter-
cream, smoothing into an even layer with a spatula.
Place the second layer of sponge on top of the coffee buttercream then top with coffee syrup and chocolate
cream, smoothing into an even layer with a spatula.
Place the third layer of sponge on top of the chocolate cream then top with coffee syrup and the rest of the coffee
buttercream, smoothing into an even layer with a spatula.
Top with the last layer of sponge and the rest of the coffee syrup. Refrigerate for 2 hours.
Take the cake out of the refrigerator and remove the frame. Warm ganache to 27˚C/80˚F and use to glaze the cake.
Let set for a few minutes.
Slice away a thin layer from the outside edges of the cake so you can see a clean slice of each layer. Decorate with
chocolate.
Special Tools

Decoration
Chocolate music notes
Tips from GD
You can use different recipes of sponges, creams and coulis from this ebook to create your own layer cake using
the assembly directions.

Naturally grown strawberries from the garden are very
flavourful. Whether you eat them as is or put them in a
cake like the fraisier or the red berries charlotte, they
create a richly flavoured dessert that everyone will enjoy.

Fraisier
Almond Sponge
190 g Whole Eggs Whip the whole eggs with 110 g granulated sugar until light and smooth.
155 g Granulated Sugar, divided Sift together the flour, almond powder and cornstarch.
40 g Cake Flour
Whip the egg whites with the remaining 45 g of sugar and salt until it
130 g Almond Powder forms a soft peak meringue, similar in texture to the first egg mixture.
10 g Cornstarch
Add the melted butter into the first egg mixture then fold in the meringue.
110 g Egg Whites
1g Salt Add in the dry ingredients and mix until combined. Pour into a 33.5 x
24cm silicone pan (Flexipan origine).
25 g Butter, melted
Bake at 165°C/330˚F for 12 minutes.
660 g TOTAL
Vanilla Mousseline
70 g Egg Yolks Whisk together egg yolks, sugar, cornstarch and cake flour for 4-6
60 g Granulated Sugar minutes until the mixture turns from yellow to a pale cream color and
15 g Cornstarch thickens slightly.
15 g Cake Flour Pour the milk, vanilla paste and egg mixture into a saucepan and heat
300 g Milk over medium-high, stirring occasionally, until the milk starts to barely
10 g Vanilla Paste simmer and a few small bubbles appear on the surface.
150 g Butter Remove from the heat and cool to 4˚C/40˚F as quickly as possible
620 g TOTAL Cream the butter in a stand mixer fitted with the paddle attachment.
Add the cream and beat to combine.

Strawberry Coulis
125 g Strawberry Puree Combine the purees and invert sugar and heat to 40˚C/104˚F.
20 g Raspberry Puree Mix the pectin and sugar then add to the purees and bring to a boil.
20 g Invert Sugar
3g NH Pectin
20 g Granulated Sugar Let cool completely before using.
25 g Gelatin Mix
210 g TOTAL
Pink Marzipan
300 g Marzipan, 33% Add enough food coloring to achieve the desired shade of pink.
As Pink, Water-Soluble, Dust your workspace with potato or cornstarch to prevent sticking
needed Gel Food Coloring
and spread the marzipan into a thin layer about 2.5 mm thick.
300 g TOTAL
Assembly
1. Almond sponge
2. Vanilla mousseline
3. Strawberry coulis
4. Pink marzipan
5. Fresh strawberries
Place a cake ring on top of a baking sheet and put a sheet of acetate along the edges of the ring vertically. You will
build the cake inside these rings. Cut a piece of almond sponge to fit the cake ring and place on the bottom with
the darker side facing down.
Thinly slice the strawberries and place slices vertically against the inside rim around the whole circle.
Spread 1/3 of the vanilla mousseline on top of the cake, using an offset spatula to smooth the top into an even
layer. Be sure to fill up the whole space and remove any air bubbles.
Cover the surface with more sliced strawberries then top with strawberry coulis. Spread the rest of the vanilla
mousseline on top and smooth with an offset spatula.
Cover with plastic wrap and refrigerate for at least 3 hours.
Drape the marzipan over a rolling pin and gently transfer it to the top of the cake. Trim the excess and use the
rolling pin to smooth the edges.
Decorate with fresh strawberries and verbena leaves.
Refrigerate until ready to serve.

Special Tools
Ø20 cm cake ring
Decoration
Pink marzipan
Fresh strawberries
Edible flowers
Tips from GD
Because it contains fresh fruit, this cake cannot be frozen. If necessary, you can prepare the cake 24 hours in
advance, 48 hours at the absolute maximum.
To avoid damaging the marzipan, place the cake on a stand smaller than its diameter then slowly slide off the
cake ring.
For the best experience, remove the cake from the refrigerator 20 minutes before serving.
You can use any leftover cake sponge in addition to the strawberries you layer over the first layer of vanilla
mousseline.
To prevent the cake from drying out, do not remove the ring of acetate until service.

Red Berries Charlotte
SERVES 12 DIFFICULTY *** PREPARATION 1 hr 30 mins COOK 15 mins REFRIGERATE 2 hrs
Ladyf ingerSponge
240 g Egg Whites Whip the egg whites and sugar into a soft meringue. Slowly add the
180 g Granulated Sugar egg yolks then the cornstarch and flour. Mix until well combined.
150 g Egg Yolks Transfer the dough to a piping bag fitted with a 12 mm round plain tip.
75 g Cornstarch
Pipe the dough into the shape of ladyfingers. You will need at least
105 g Cake Flour 15 ladyfingers, but it’s good to have a few more than you need.
As needed Icing/Powdered Sugar
With a pencil, trace your cake ring onto a sheet of parchment paper.
750 g TOTAL Use the rest of the dough to pipe a spiral starting from the center of
the circle towards the edge to create a disc for the bottom layer. Dust
the ladyfingers and bottom layer with icing/powdered sugar.
Meringue for Mousse
30 g Water In a pot, heat the water, sugar and glucose to 121˚C/250˚F to make a
35 g Granulated Sugar sugar syrup.
30 g Glucose Syrup Add the egg whites and whisk until a soft meringue forms.
45 g Egg Whites
140 g TOTAL

Strawberry Mousse
160 g 35% Cream Whip the cream until foamy.

60 g Gelatin Mix Melt the gelatin mix to 26˚C/79˚F and add to the purees.
210 g Strawberry Puree
Add the previously prepared meringue for mousse and the whipped
45 g Raspberry Puree
cream and fold gently to combine.
95 g Meringue for Mousse
570 g TOTAL
Raspberry Coulis
105 g Raspberry Puree Heat the puree and frozen raspberries in a small saucepan to
35 g Granulated Sugar Combine the sugar and pectin then add to the puree and bring to a
6g NH Pectin boil.
Assembly
1. Ladyfinger sponge
2. Strawberry mousse
3. Raspberry coulis
Use a cake ring 2 cm smaller than the ring you chose for your Charlotte to trim the ladyfinger disc.
Place the Charlotte ring on a piece of parchment paper with a ring of acetate 10 cm tall inside the ring. Line the
ring with vertical ladyfingers, icing sugar side facing out. Carefully place the ladyfinger disc on the bottom
Pour half of the strawberry mousse inside and smooth with a spatula. Top with slices of strawberries or other
fresh berries. Refrigerate for 10 minutes.
Top with a layer of raspberry coulis and the rest of the strawberry mousse. Add more slices of strawberries or other
fresh berries. Refrigerate for 4 hours to set. Garnish with berries, edible flowers and leaves.

Special Tools
Ø12 mm round plain tip
Ø16 cm cake ring
Silikomart ® air plus “éclair”
Acetate (H: 10 cm)
Decoration
Icing sugar
Fresh berries
Edible flowers and leaves
Tips from GD
You can use any kind of fruit to make the mousse and coulis.
If you have a traditional Charlotte mold, use it instead of a cake ring.

The borage or starflower is one of my favourites; there are
plenty of them in my garden. They taste like the peel of a
cucumber and the flowers have a sweet honey-like
flavour. Combined with their unique bluish colour, they
are the perfect addition to my desserts.

Blueberry Cheesecake
SERVES 10 DIFFICULTY ** PREPARATION 1 hr COOK 1 hr 25 mins REFRIGERATE 6 hrs
Cheesecake Dough
165 g All-Purpose Flour Sift the flour, baking powder, granulated sugar, salt and hazelnut
2g Baking Powder powder into the bowl of a stand mixer fitted with the paddle
60 g Granulated Sugar attachment and mix to combine.
2g Salt Dice the butter and incorporate into dry ingredients. Mix until crumbly.
85 g Hazelnut Powder With the mixer running, slowly add the egg yolks and mix until fully
135 g Butter, cold incorporated.
40 g Egg Yolks
Spread the dough 5 mm thick between two sheets of parchment
120 g Salted Butter, softened paper.
60 g Light Brown Sugar
Refrigerate for 1 hour then bake at 165˚C/330˚F for 15 minutes.
670 g TOTAL
Let cool, then break into small pieces to form a coarse powder.
Cream the butter then add the light brown sugar and powder and mix
until well combined.
Cheesecake Cream
560 g Cream cheese Combine all ingredients in the food processor. Emulsify until well
90 g Granulated sugar combined.
30 g Vanilla paste
155 g Whole eggs
15 g Lemon juice
55 g 35% Cream
3g Salt
905 g TOTAL

Blueberry Coulis
100 g Blueberry puree Heat the purees and invert sugar or honey until they reach 40˚C/105˚F.
35 g Raspberry puree Combine the sugar and pectin then add to the purees and bring to a
25 g Invert sugar or honey boil. Add the gelatin mix last. Let cool completely before using.
10 g Granulated sugar
2g Pectin NH
5g Gelatin mix
175 g TOTAL
Assembly
1. Cheesecake dough 2. Cheesecake cream 3. Blueberry coulis
Double wrap the bottom of an 18 cm-round springform pan in tin foil. Press the dough into the bottom and up the
sides of the pan. Pour in the batter and smooth the top with a spatula. Carefully place the springform pan into a
bigger pan and fill the outer pan with hot water. Transfer both pans to the oven and bake at 120˚C/250˚F for 60-70
minutes. When done, the outside should be set while the inside should jiggle slightly.
Let cool at room temperature for 1 hour then cover with foil and refrigerate for at least 6 hours.
Remove the pan and decorate with drops of blueberry coulis, blueberries and, if you like, mascarpone chantilly.
Special Tools
Ø18 cm, 4 cm high spring form pan
Decoration
Mascarpone chantilly
Fresh blueberries
Blueberry coulis
Tips from GD
Don’t open your oven while baking, as it can reduce the oven temperature and interfere with your baking process.
If you bake the cheesecake for so long that the center is set, it is over cooked. Over baking causes cracking, which
you want to avoid.
A springform pan is a necessity when making cheesecake. The sides are easily removed while leaving the cheese-
cake perfectly intact. If you do not have a sprinform pan you can use a cake ring.
You may swap the blueberries for your choice of fruit.

My Forest
Chocolate Sponge
145 g Raw Marzipan, 50% Combine the marzipan, honey or invert sugar, egg yolks and whole eggs
70 g Egg Yolks in the food processor and blend. Transfer the mixture to a stand mixer
50 g Whole Eggs fitted with the paddle attachment and beat until smooth and light.
10 g Honey or Invert Sugar Sift together the flour, cornstarch, baking powder and cocoa powder.
25 g Cake Flour Whip the egg whites and sugar until you have a soft peak meringue.
5g Cornstarch
Melt the butter and chocolate. Heat to 40˚C/104˚F.
3g Baking Powder
15 g Cocoa Powder Combine the chocolate and marzipan mixtures then add the meringue
and dry ingredients. Mix gently with a spatula until well combined.
80 g Egg Whites
40 g Granulated Sugar Pour into a 33.5 x 24 cm silicone pan (Flexipan origine).
35 g Butter Bake at 165°C/330˚F for 12 minutes.
35 g 64% Dark Chocolate
510 g TOTAL
Cherry Coulis
180 g Morello Cherry Puree Heat the puree and honey or invert sugar to 40˚C/104˚F.
20 g Honey or Invert Sugar Combine the granulatedsugar and pectin then add to the puree and
15 g Granulated Sugar bring to a boil.
5g NH Pectin
30 g Gelatin Mix
Let cool before using.
250 g TOTAL

45 g 34% White Chocolate of cream. Emulsify with a hand blender.
75 g Mascarpone
425 g TOTAL
Chocolate Crumble
25 g Butter Mix the butter, icing/powdered sugar, flour and almond powder until
10 g Icing/Powdered Sugar crumbly.
30 g Flour Refrigerate for 1 hour then bake at 170˚C/340˚F for 15 minutes. Stir
25 g Almond Powder periodically while baking to achieve an even color. Let cool.
25 g Dark Chocolate, melted Once cool, add the melted chocolate and cocoa powder and mix well.
2.5 g Cocoa Powder
Store at room temperature.
115 g TOTAL
Assembly
1. Chocolate Sponge
2. Cherry Coulis
3. Frozen Cherries
4. Mascarpone Chantilly
5. Chocolate Crumble
Defrost 100 g of frozen cherries and reserve the juice.
Build the cake in a 23.7 x 17 x 4.5 cm cake frame. Cut the sponge into two equal rectangles the dimension of the
cake frame. Slice away the outer edge of the sponge that darkened while baking so you are left with a uniform
block of cake.
Place the first layer of sponge on the bottom of the frame and pour over half of the reserved cherry juice then the
cherry coulis, smoothing the top with a spatula. Top with the second layer of cake and the rest of the cherry juice.
Refrigerate for one hour.
Whip the mascarpone chantilly and pour inside the cake frame. Add in the defrosted cherries and refrigerate for
two hours.
Remove the cake frame. Decorate by piping mascarpone chantilly and topping with chocolate crumble, dark
chocolate decorations and cherries.

Special Tools
Decoration
Chocolate Christmas tree (GD Sweet Design “Xmas tree kit”)
Chocolate crumble
Fresh cherries
Tips from GD
This cake can be easily frozen without decorations.
You can use fresh or canned cherries in place of frozen ones.

Piping is an essential technique in pastry making.
However, you don’t need to be a pastry virtuoso to do it,
you just need to know the basics of using a piping bag
and how your design will take shape. Practice a little on a
baking sheet before making your design on the cake,
especially if you are trying a shape for the first time.

Mille Feuille
SERVES 6 DIFFICULTY *** PREPARATION 1 hr 30 mins COOK 40 mins REFRIGERATE 12 hrs
Inverse Puff Pastry Dough
Butter Block
320 g Butter Mix the butter and flour in the bowl of a stand mixer fitted with the
130 g All-Purpose Flour paddle attachment until well combined.
450 g TOTAL Press it between 2 pieces of parchment paper or guitar sheets and roll
it out to create an even, flat square 25 cm x 25 cm.
Refrigerate for at least 30 minutes.
Dough Block
300 g Bread Flour Mix all ingredients in a stand mixer fitted with the dough hook until dough
125 g Water is developed, about 5 minutes.
10 g Salt Roll the dough into a 12.5 cm x 25 cm rectangle, cover in plastic wrap
95 g Butter and refrigerate for 1 hour.
5g White Vinegar
535 g TOTAL

Folding the dough
STEP 1: Remove the chilled butter block from the refrigerator and place on a lightly floured workspace. Place the
butter block on top of the dough block on the right and fold the dough over the butter to cover it. Press down on
all sides to seal.
STEP 2: Roll out the dough lengthwise until it is three times as long as it is wide and about 6 mm thick. Brush off
any excess flour.
STEP 3: Fold the dough in thirds (a letter fold). This completes a single turn. Wrap the dough in plastic wrap and
refrigerate for at least 1 hour.
STEP 4: Remove the dough from the refrigerator and place on the workspace with the seam to the right. Roll out
the dough until it is once again three times as long as it is wide and about 6 mm thick. Brush off any excess flour.
STEP 5: Fold the dough in 4 (a book fold). This completes a double. Wrap dough in plastic wrap and refrigerate
for at least 1 hour.
STEP 6: Repeat both the letter and book folds following the same process. Wrap the dough in plastic wrap and
refrigerate overnight.
TO BAKE: Roll out the dough to 4 mm thick. Place on a baking tray and top with a piece of parchment paper and
another baking tray.
Remove the dough from the oven, take off the top baking sheet, spread icing sugar all over the dough and bake
at 210˚C/410˚F for an additional 5 minutes to caramelize.
Vanilla Cream
70 g Egg Yolks Put the egg yolks, sugar, cornstarch and flour in a mixing bowl and
60 g Granulated Sugar whisk until it turns from yellow to a pale cream color and thickens
15 g Cornstarch slightly, about 5 minutes.
15 g Cake Flour Transfer to a saucepan and add the milk and vanilla paste. Heat over
10 g Vanilla Paste a few small bubbles appear on the surface.
25 g Butter Remove from heat and add in the butter. Mix until well combined.
495 g TOTAL Cool to 4˚C/40˚F as quickly as possible

Mille-Feuille Fondant Icing
500 g Fondant White Icing In a heatproof bowl over a water bath, heat the fondant white icing,
10 g Water, hot stirring often with a spatula, until it is liquid. Make sure the temperature
As needed Cocoa Powder does not exceed 36˚C/97˚F.
510 g TOTAL Add the hot water and mix to combine, again making sure the
temperature does not exceed 36˚C/97˚F.
Place two tablespoons of the liquid in a separate bowl and add cocoa
powder until you achieve your desired shade of brown.
Put the flavored icing into a piping bag.
Store both portions of icing in a warm place so they stay liquid.
Assembly
1. Inverse puff pastry dough
2. Vanilla cream
3. Mille-Feuille fondant icing
Cut the puff pastry into 3 equal rectangles. Pipe straight lines of vanilla cream into tight rows onto the caramelized
side of the first rectangle. Repeat with the second rectangle. Carefully place the second rectangle on top of the
first. Top with the remaining piece of puff pastry, caramelized side down. Refrigerate for 1 hour before glazing.
Remove from the refrigerator and quickly spread white fondant icing over the whole surface of the mille-feuille
using an offset spatula. Make sure you spread the icing all the way to the edges and work fast so that the fondant
does not set.
Pipe parallel lines of the flavored icing down the mille-feuille horizontally before the white fondant has set.
Slide the blade of a knife across the first line to create a marbled pattern, alternating directions of the knife with
each line.
Refrigerate for 1 hour before serving.
Special Tools
40 x 30 cm baking tray
Tips from GD
Puff pastry is time consuming and difficult to make; feel free to use store bought. If you do make it yourself, use
good quality bread flour (12% protein) and 82% fat butter.

Hazelnuts, rich in protein, lipids, and
vitamins B and E, are an essential
ingredient for making the Paris Love.

Paris Love
SERVES 12-15 DIFFICULTY ** PREPARATION 2 hrs COOK 30 mins REFRIGERATE 2 hrs
Craquelin
85 g All-Purpose Flour In a stand mixer fitted with the paddle attachment, mix all ingredients
5g Cocoa Powder until a soft dough forms.
45 g Light Brown Sugar Spread the dough 1.5 mm thick between two pieces of parchment
45 g Granulated Sugar paper and freeze.
70 g Butter Cut the frozen dough into 3 cm rounds using a plain round cutter.
250 g TOTAL
Choux Pastry Dough
120 g Milk Combine the milk, water, butter, salt and sugar and bring to a boil.
120 g Water Add the flour all at once and use a whisk then a spatula to beat until
120 g Butter well combined. Cook over low heat and stir for 1-2 minutes or until
5g Granulated Sugar the mixture forms a ball and begins to come away from the sides of
the saucepan.
5g Salt
125 g All-Purpose Flour Let cool for 5 minutes. Gradually add the eggs and beat until the
mixture falls off of the spoon but still holds its shape.
210 g Whole Eggs
As needed Slivered Almonds Let sit at room temperature for 15 minutes before using.
705 g TOTAL Use a pencil to draw a heart on a piece of parchment paper. Cut it out
and attach it to a baking tray using butter or oil.
Put the dough in a pastry bag fitted with a large, star-shaped, fluted tip
and pipe the dough in the outline of a heart on the parchment paper.
Sprinkle slivered almonds over the surface.
Use the rest of the pastry dough to pipe small, 3 cm puffs. Place a
craquelin on top of each piece.
Bake at 165˚C/330˚F for at least 30 minutes.
Praline Paste
40 g Water In a pot, make a syrup with the water, sugar and honey. Cook the
125 g Granulated Sugar mixture to 118˚C/245˚F. Add the warm nuts and mix until caramelized.
25 g Honey Let cool, then use a food processor to process into a fine paste.
125 g Whole Almonds with skin,
warmed
125 g Whole Hazelnuts with skin,
warmed
440 g TOTAL
Praline Cream
70 g Egg Yolks Put the egg yolks, sugar, cornstarch and flour in a mixing bowl and
60 g Granulated Sugar whisk for 4 to 6 minutes until the mixture turns from yellow to a pale
15 g Cornstarch cream color and thickens slightly.
15 g Cake Flour Transfer to a saucepan and add the milk and vanilla paste. Heat over
150 g Butter, softened a few small bubbles appear on the surface. Remove from heat.
300 g Praline Paste Cool to 4˚C/40˚F as quickly as possible.

910 g TOTAL Cream the butter.
In a stand mixer fitted with a paddle attachment, mix the praline paste
and milk mixture then add the butter and mix until well combined.
Assembly
1. Craquelin 2. Praline paste
3. Praline cream 4. Choux pastry dough
After baking, let the choux pastry cool completely.
Use a serrated knife to carefully slice through the pastry leaving you with two hearts, a top and a bottom piece.
Top the bottom piece with praline paste.
Fill each small pastry with praline cream and praline paste.
Put the praline cream in a piping bag fitted with a large, star-shaped, fluted tip.
Place the choux on the bottom piece of the heart then pipe the praline cream into the space between each choux.
Pipe swirls to cover the tops of the choux.
Place the top of the heart on top of the bottom, almond side up. Refrigerate.
Decorate with ‘Sucre Neige’ then transfer to a serving dish and garnish with chocolate.

Special Tools
3 cm round cutter
Large, star-shaped, fluted tip
Decoration
‘Sucre Neige’ snow-white non-melting powdered sugar.
Slivered almonds
Chocolate heart
Tips from GD
You can make this dish in any shape you like. The chocolate decorations are optional.

Tiramisu Éclair
Chocolate Craquelin
90 g All-Purpose Flour In a stand mixer fitted with the paddle attachment, mix all ingredients
15 g Cocoa Powder until a soft dough forms.
45 g Granulated Sugar Spread the dough 1.5 mm thick between two pieces of parchment
45 g Brown Sugar paper and freeze.
75 g Butter Cut the frozen dough into 12 x 2.5 cm rectangles.
270 g TOTAL
Chocolate Choux Pastry Dough
120 g Milk In a saucepan, combine the milk, butter, salt and sugar and bring to
50 g Butter a boil.
2g Salt Add the flour and cocoa powder all at once and use a whisk then a
2g Granulated Sugar spatula to beat until well combined. Cook over low heat and stir for
50 g All-Purpose Flour 1-2 minutes or until the mixture forms a ball and begins to come away
15 g Cocoa Powder from the sides of the saucepan.
120 g Whole Eggs Let cool for 5 minutes. Gradually add the eggs and beat until the
mixture falls off of the spoon but still holds its shape.
355 g TOTAL
Let sit at room temperature for 15 minutes before using.
Put the dough in a piping bag fitted with a 14 mm round crown tip.
Pipe the dough in the shape of an éclair or onto the Silikomart® éclair
mat if using and top each one with a piece of the chocolate craquelin.
Bake at 170˚C/340˚F for at least 30 minutes.

Coffee Cream
15 g Honey or Invert Sugar Cream the honey or invert sugar with the egg yolks.
55 g Egg Yolks Heat the cream and instant coffee to 40˚C/104˚F. Add in the egg
180 g 35% Cream mixture and continue to cook to 83˚C/182˚F. Cook for another 20
6g Instant Coffee Powder seconds then pour over the chocolate.
120 g 42% Milk Chocolate Let cool to 34˚C/93˚F then add the softened butter and mix until fully
15 g Butter, softened incorporated.
390 g TOTAL Let cool before using.
45 g 34% White Chocolate of cream. Emulsify with a hand blender.
75 g Mascarpone
425 g TOTAL
Assembly
1. Chocolate Choux Pastry Dough
2. Chocolate Craquelin
3. Coffee Cream
4. Mascarpone Chantilly
5. Cocoa Powder
Let the éclairs cool after baking. Once cool, cut them in half using a serrated knife.
Put the coffee cream in a piping bag fitted with a large, star-shaped, fluted tip. Pipe the cream onto the bottom
half of each éclair then top with the second piece of pastry.
Put the mascarpone chantilly into a piping bag with a large fluted tip and pipe stripes along the top of the éclair.
Shower the tops with cocoa powder and decorate with chocolate.
Refrigerate before serving.

Special Tools
Crown tip Ø14 mm
Silikomart® air plus “éclair”
Decoration
Cocoa powder
Chocolate stripes
Tips from GD
The éclair shells can be frozen after baking. If you do this, preheat them at 120˚C/250˚F for 5 minutes before filling
and decorating.
This recipe also works well with chocolate cream instead of coffee.

The secret to a successful cake:
Use good products, prepare and measure all your
ingredients in advance, be clean and well organized.
Most importantly, pour your love into the process.

Coffee Roll Cake
Chocolate Biscuit Dough
50 g Cake Flour Sift the flour and cocoa powder.

10 g Cocoa Powder Cream the butter, icing/powdered sugar and egg whites until smooth.
50 g Butter, at room temperature Add the flour and cocoa powder and combine.
Refrigerate for 2 hours.
50 g Egg Whites, at room
temperature Put the dough in a piping bag fitted with a 2 mm tip. Pipe arabesques
or another pattern into the bottom of a 33.5 x 24 cm silicone pan
210 g TOTAL
(Flexipan origine).
Freeze.
Sponge Cake Roll
50 g Milk Bring milk and butter to a boil.

50 g Butter Add the flour all at once and use a whisk then a spatula to stir until well
70 g Flour combined.
85 g Egg Yolks Transfer to the bowl of a stand mixer fitted with the paddle attachment
50 g Whole Eggs and slowly add the egg yolks and eggs.
125 g Egg Whites, at room Separately, whip the egg whites and sugar into a soft peak meringue.
temperature
Fold the meringue into the flour and milk mixture with a spatula.
Remove the pan with the biscuit dough from the freezer and pour the
490 g TOTAL
batter over the frozen pattern. Use an offset spatula to smooth the top.
After baking, immediately cover the cake with parchment paper and
turn upside down without removing the pan. Let sit for a few minutes
before unmolding. Keep the cake at room temperature before using.
Coffee Chantilly
265 g 35% Cream, divided Heat 200 g cream with the honey or invert sugar and instant coffee
10 g Honey or Invert Sugar to 65°C/150˚F.
5g Instant Coffee Combine the chocolate and gelatin mix. Pour the cream mixture over
45 g 34% White Chocolate the chocolate and whisk gently to combine.
20 g Gelatin Mix Whisk in the mascarpone and remaining 65 g of cold cream. Emulsify
75 g Mascarpone with a hand blender.
420 g TOTAL Refrigerate overnight before whipping.
Assembly
1. Chocolate Biscuit Dough
2. Sponge Cake Roll
3. Coffee Chantilly
Place a large sheet of plastic wrap over your workspace. Put the sponge with the parchment paper on top with
the pattern facing down.
Whip the coffee chantilly until it has soft peaks. Spread it over the sponge, using an offset spatula to smooth it
into an even layer.
Using the parchment paper to lift the cake, begin to roll the cake. When the cake is completely rolled, wrap it
tightly in plastic wrap.
Refrigerate for at least 1 hour before serving.
Special Tools
Decoration
Dark chocolate discs
Tips from GD
To simplify this recipe, omit the biscuit dough pattern.
You can flavor the cream with something other than coffee for a different flavored roll.

Berry Roll
Sponge Cake Roll
50 g Milk Bring milk and butter to a boil.

50 g Butter Add the flour all at once and use a whisk then a spatula to stir until well
70 g Flour combined.
85 g Egg Yolks Transfer to the bowl of a stand mixer fitted with the paddle attachment
50 g Whole Eggs and slowly add the egg yolks and eggs.
125 g Egg Whites, at room Separately, whip the egg whites and sugar into a soft peak meringue..
temperature
Fold the meringue into the flour and milk mixture with a spatula.
Pour the batter into a 33.5 x 24 cm silicone pan (Flexipan origine) and
490 g TOTAL
smooth the top with an offset spatula.
After baking, immediately cover the dough with parchment paper and
turn upside down without removing the pan. Let sit for a few minutes
before unmolding. Keep at room temperature before using.
Lime Chantilly
1 Vanilla Bean Split and scrape the vanilla bean into the cream. Pour the cream into
200 g 35% Cream a small pot and bring to a boil.
40 g White Chocolate Combine the chocolate and gelatin. Strain the cream and pour over
15 g Gelatin Mix the chocolate. Whisk gently.
1 Lime, zested Emulsify with a hand blender.
255 g TOTAL Refrigerate overnight before whipping.
Gently mix in the lime zest after whipping.

Assembly
1. Sponge cake roll
2. Lime chantilly
3. Fresh berries
Place a large sheet of plastic wrap over your workspace. Place the sponge with the parchment paper facing down
on top of the plastic wrap.
Whip the lime chantilly until it has soft peaks. Stir in the lime zest and spread it over the sponge with an offset
spatula, smoothing it into an even layer.
Place a few berries on the front edge of the cake and begin to roll the sponge from that side, using the parchment
paper to help you lift the cake.
When the cake is completely rolled, wrap it tightly in plastic wrap.
Pipe lime chantilly on top and decorate with fresh berries.
Special Tools
Decoration
Lime chantilly
Fresh berries
Tips from GD
You can make this roll cake with any fresh fruit as long as it is not too watery. If you want to use a watery fruit, you
can precook it to remove the excess water before using in the roll.

I found a picture of me and my little sister when
we were kids. We loved to make chocolate cakes
on Wednesday afternoons with our Mum.

Chocolate Lava Cake
SERVES 6 DIFFICULTY * PREPARATION 25 mins COOK 8 mins REFRIGERATE 30 mins
Chocolate Fondant Dough
30 g Cake Flour Sift the flour.

65 g 64% Dark Chocolate Melt the chocolate and butter. Heat to 55˚C/131˚F.
75 g Butter
Combine the eggs and sugar and mix until smooth but do not whip.
125 g Whole Eggs
Combine the chocolate and egg mixtures.
80 g Light Brown Sugar
Add the flour a little at a time. Mix gently with a whisk to avoid lumps.
375 g TOTAL
Refrigerate for 30 minutes before using.
Chocolate Ganache Insert
75 g 35% Cream Combine cream and milk in a small saucepan and bring to a boil.
15 g Milk Add the chocolate and emulsify with a hand blender.
75 g 64% Dark Chocolate Pour into a small size silicone mold or a silicone ice cube tray. Freeze.
165 g TOTAL
Coating Powder
20 g Almond powder Sift the almond and cocoa powders together.

10 g Cocoa powder
30 g TOTAL

Assembly
1. Chocolate fondant dough
2. Chocolate ganache insert
3. Coating powder
Grease the fondant mold with softened butter and dust with the coating powder. Turn the mold upside down to
remove excess powder.
Remove fondant batter from refrigerator and mix with a spatula to loosen. Using a piping bag or a spoon, fill the
mold with 1/3 of the batter. Insert frozen ganache. Cover the center with more of the fondant batter until the mold
is 2/3 full. Refrigerate before baking.
To Serve
Unmold the fondant onto a dessert plate. Sprinkle with powdered sugar and decorate with mint leaves.
Special Tools
Aluminum foil baking cup
Silikomart® Ø4 cm half-sphere silicone mold or ice-cube mold
Decoration
Icing sugar
Mint leaves
Tips from GD
You can make this cake without the chocolate ganache insert for a true chocolate fondant.
You can keep unbaked chocolate lava cake in the freezer until needed. In this case, bake at 185˚C/365˚F for 10
minutes.
I recommend using a foil cup as a mold for the lava cake.

Sicilian Cannoli
SERVES 10 DIFFICULTY ** PREPARATION 30 mins COOK 30 mins REFRIGERATE 12 hrs
Cannoli Dough
200 g Cake Flour Combine the dry ingredients then add the eggs, butter and wine or
20 g Granulated Sugar juice. Mix until well combined into a firm dough. Refrigerate overnight.
2g Salt Remove from the refrigerator and roll out until 2 mm thick.
5g Cocoa Powder
Cut into rectangular pieces about 10 cm long. Wrap around the cannoli
1g Instant Coffee Powder
cylinders.
1g Vanilla Powder
To properly close, brush the dough with egg whites at the seam.
50 g Whole Eggs
30 g Butter
70 g Marsala or Sweet Wine
or Fruit Juice
375 g TOTAL
Ricotta Filling
200 g Ricotta Cheese Mix all ingredients together until well combined. Put 3/4 of the filling
45 g Mascarpone Cheese into one piping bag and the rest into a second fitted with a large,
5g Vanilla Paste star-shaped tip.
15 g Brown Sugar
40 g Candied Orange
35 g Dark Chocolate Chunks
20 g Crushed Pistachios
10 g Marsala or Cherry Wine
(optional)
370 g TOTAL

Assembly
1. Cannoli dough
2. Ricotta filling
Heat grape seed oil to 170˚C/350˚F. Fry the cannoli cylinders for 4 minutes. Turn the shells as they fry to ensure they
cook evenly. Place on paper towels to drain the excess oil and let cool for at least 15 minutes. Remove cylinders.
Melt dark chocolate in the microwave or over a bain-marie to 30˚C/85˚F. Dip each end of the cannoli shell in dark
chocolate and roll in crushed pistachios. Let set for a few minutes.
Pipe the filling from the larger bag into the center of each cannoli shell. Make sure they are fully filled.
Stand the cannoli up on one end. Pipe a drop of filling with the star shaped tip onto the top end and decorate with
fresh or canned cherries.
Special Tools
Cannoli cylinders 14 cm length / Ø2.5 cm
Decoration
Fresh or canned cherries
Dark chocolate
Crushed pistachios
Tips from GD
You can use any candied fruit in the filling or omit it altogether.

Caramel Flan
SERVES 6 DIFFICULTY * PREPARATION 30 mins COOK 35 mins REFRIGERATE 2 hrs 30 mins
Caramel
100 g Granulated Sugar Combine sugar with water and bring to a boil, continue heating until
25 g Water the mixture reaches 175°C/350˚F and is amber in color.
125 g TOTAL
Vanilla Cream
200 g Milk Pour the milk and cream into a saucepan then add the split and
50 g 35% Cream scraped vanilla bean and bring to a boil. Remove from heat, cover
1 Vanilla Bean with plastic wrap and let sit for 20 minutes to infuse. Strain.
90 g Whole Eggs Cream the whole eggs, egg yolk and sugar then add the milk mixture
20 g Egg Yolk and combine.
45 g Granulated Sugar Heat to 55˚C/130˚F then refrigerate for 30 minutes.
405 g TOTAL

Assembly
1. Caramel
2. Vanilla Cream
Have your flan mold ready when you make the caramel. When the caramel reaches 175˚C/350˚F, remove from heat
and quickly pour into the mold, tilting the mold to coat the bottom. Let harden then fill with the vanilla cream.
Place the flan mold in a larger baking pan and fill the large pan with hot water.
Carefully place both pans in the oven and bake at 180˚C/355˚F for 30-35 minutes. It is done when the outside is set
but the inside still jiggles slightly.
When it is done, let cool at room temperature then refrigerate for 2 hours.
To serve, invert the flan onto a serving plate or serve from the mold with a spoon.
Special Tools
Flan mold
Tips from GD
You can omit the caramel or make the dish fancier by adding extra caramel sauce on top.

Brioche is one of my guilty pleasures, whether
it’s braided, in a ball, with chocolate… I’m a big fan.
It’s perfect for breakfast with the family.

Brioche Parisienne
Brioche Dough
8g Fresh Yeast Combine the yeast and milk at 35˚C/95˚F.

15 g Milk In the bowl of a stand mixer, mix the flour, sugar, honey and salt.
250 g All-Purpose Flour
Using a dough hook, mix on low and add the eggs followed by the
yeast mixture.
10 g Honey
Increase speed slightly and knead for 2 minutes until dough is elastic.
5g Salt
140 g Whole Eggs, at room Add the butter and knead for 6 minutes on low until the dough is shiny,
temperature elastic and comes away from the sides of the bowl.
125 g Butter, softened At this stage, the dough should have a temperature of 22-23°C/71-73˚F.
575 g TOTAL Make sure the dough does not exceed 23°C/73˚F.
Transfer the dough to a clean bowl and cover with a clean tea towel.
Let rest for 30 minutes.
Deflate the dough and let rest for another 10 minutes.
For a large brioche round, make two balls of dough, one 300 g and
one 50 g.
Refrigerate for 1 hour.
Thoroughly butter a brioche pan. Place the larger ball in the pan and
make a deep hole in the center. Place the small ball in the hole.
Remove from the refrigerator and let proof at 27˚C/80˚F for 2 hours.
Brush with egg wash and bake at 180˚C/350˚F until brown, about 20
minutes.

Assembly
1. Brioche dough
Special Tools
Ø18 cm and 8 cm high brioche mold (cannelé)
Tips from GD
Use the remaining dough to experiment with nuts, dried fruits or chocolate.
Make the egg wash with whole eggs, a pinch of salt and a pinch of sugar.

My great-grandfather was a baker during
World War I. He had a small shop and sold a lot
of basic necessities. I may have inherited his
skills, but unfortunately, I never knew him.

Burger Buns
Burger Dough
10 g Fresh Yeast Combine the yeast, milk and water at 35°C/95˚F.

30 g Milk In the bowl of a stand mixer, combine the flour, sugar, honey and salt.
25 g Water
Using the dough hook, mix on low and add the eggs, followed by the
380 g Bread Flour
yeast mixture.
10 g Honey
5g Salt Add the butter and knead for 6 minutes on low until the dough is shiny,
135 g Whole Eggs, at room elastic and comes away from the sides of the bowl.
temperature At this stage, the dough should have a temperature of 22-23°C/71-73˚F.
90 g Butter, softened Make sure the dough does not exceed 23°C/73˚F.
705 g TOTAL Transfer the dough to a clean bowl and cover with a clean tea towel.
Deflate the dough and let it rest for another 10 minutes.
Refrigerate overnight or for at least 6 hours.
Remove the dough from the refrigerator and deflate. Let rest for 20
minutes.
Divide the dough into 100 g pieces and shape into ball, then place into
the small tart mold to keep the perfect shape after baking. Let proof for
90 minutes at 25˚C/77˚F.
Brush with egg wash and sprinkle with sesame seeds.

Assembly
1. Burger dough
Special Tools
Ø10 cm and 2 cm high tart mold
Decoration
Sesame seeds
Tips from GD
You can bake the buns without a tart mold.
These buns can be kept in the freezer, wrapped in plastic wrap. Reheat before using.

This kugelhopf mold belonged to my grandmother...
I can still remember the smell when her cake came out
of the oven, the taste and colour. This recipe is hers too.

Kougelhopf
Kougelhopf Dough
10 g Fresh Yeast Combine the yeast and milk at 35˚C/95˚F.

100 g Milk In the bowl of a stand mixer, mix together the flour, salt, sugar and
360 g All Purpose Flour honey.
7g Salt
Using the dough hook, begin to mix on low and add in the eggs
65 g Granulated Sugar followed by the yeast mixture.
15 g Honey
100 g Whole Eggs, at room
temperature Add the butter and knead for 6 minutes on low until the dough is shiny,
125 g Butter elastic and comes away from the sides of the bowl.
180 g Soaked Raisins At this stage, the dough should have a temperature of 22-23°C/71-73˚F.
960 g TOTAL Make sure the dough does not exceed 23°C/73˚F.
Transfer the dough to a clean bowl and cover with a clean tea towel.
Deflate the dough and let rest for another 10 minutes.
Add the soaked raisins and mix for another 2 minutes.
Let the dough proof at room temperature for 2 hours.
Soaked Raisins
180 g Sultana Raisins Bring water to a boil and soak raisins for 30-40 minutes. Strain.
30 g Dark Rum Pour the rum over the raisins and let soak overnight before using.
210 g TOTAL

Assembly
1. Kougelhoph dough
2. Soaked raisins
3. Almonds
Brush melted butter inside the Kougelhopf mold. Place a whole blanched almond in the bottom of each groove of
the pan.
Shape the dough into a ball and refrigerate for 30 minutes.
Remove dough from the refrigerator and punch a whole in the center before placing into the mold, making sure
not to disturb the almonds.
Refrigerate the mold for 6 hours then proof at 27˚C/80˚F for another 2 hours.
After baking, brush melted butter over the bottom of the cake and sprinkle with granulated sugar.
Place a baking sheet or rack over the mold and flip quickly to unmold the cake. Make sure you release the cake
while it is still hot.
Cover with a clean cloth to prevent the cake from drying out. The surface should be golden with a thin crust, the
center should be yellow and the almonds should be on top. Dust with powdered sugar to create a thin coating over
the entire cake.
Special Tools
Ø28 cm wide and 17 cm high Kougelhopf ceramic mold
Decoration
Icing sugar
Tips from GD
If you want to use dry yeast instead of fresh, you can use 1/3 the amount.
While proofing, check your dough often to make sure it does not rise above the top of the mold. As soon as the
dough has doubled in volume it needs to be baked immediately or it will not rise properly.
To make sure the cake is baked, insert a cake tester or toothpick at different spots. It should be dry when removed.
If there is dough stuck on the tester, bake for a few more minutes.

Lemon Tea Cake
SERVES 8 DIFFICULTY * PREPARATION 30 mins COOK 30 mins REFRIGERATE 30 mins
Lemon Tea Cake
150 g Egg Yolks Add the egg yolks, sugar and sour cream to the bowl of a food
175 g Granulated Sugar processor and blend.
120 g Sour Cream Sift all dry ingredients together.
155 g Cake Flour
Pour the melted butter and oil at 45°C/113˚F into the dry ingredients
5g Baking Powder and stir to combine.
75 g Melted Butter
Add the lemon zest.
15 g Vegetable Oil
3 Lemons, zested Refrigerate for 30 minutes.
695 g TOTAL Pour the batter into 20 x 8.5 x 8 cm loaf pan.
Put some softened butter into a small piping bag and pipe a line down
the center of the cake.
Bake for 30 minutes at 170°C/340˚F.
Check that the cake is baked by inserting a cake tester or toothpick

in different spots. The tester should be dry when you remove it. If the
tester does not come out clean, bake for a few more minutes.
Lemon Syrup
40 g Water Combine all ingredients together and bring to a boil.

30 g Granulated Sugar Use at 50°C/120˚F.
40 g Lemon Juice
110 g TOTAL

Assembly
1. Lemon Tea Cake
2. Lemon Syrup
Pour the lemon syrup over the cake while it is still hot from the oven. Let cool before unmolding.
Decorate with ‘Sucre Neige’ and lemon slices.
Special Tools
20 x 8.5 x 8 cm loaf pan
Decoration
‘Sucre Neige’ snow-white non-melting powdered sugar
Lemon slices
Tips from GD
This cake will keep for 5 days at room temperature. Let cool then wrap in plastic wrap.
You can make this cake with different flavors – try adding orange, pistachio, vanilla or another flavor you like.

The madeleine is such a simple yet delicious pastry. The molds
I own are very old and belonged to my great-grandmother.
A French expression that rings true explains that:
“C’est dans les vieux pots qu’on fait les meilleure confitures.”
Or in English: “The best wine comes in old bottles.”
I think I understand now why these madeleines are so exquisite.

Madeleine
Madeleine Dough
110 g Butter Heat the butter, milk, vegetable oil, vanilla paste and lemon zest to
35 g Milk 55˚C/130˚F.
10 g Vegetable Oil Combine the sugar, eggs and honey and whisk until the sugar
10 g Vanilla Paste dissolves and the mixture is light in color.
2 Lemons, zested Add the butter mixture and whisk until well combined.
Sift together the flour, baking powder and salt then add to the batter
110 g Whole Eggs
and combine with a spatula.
15 g Honey
Refrigerate overnight.
105 g Cake Flour
5g Baking Powder Grease the cavities of the madeleine mold. If you are using an
2g Salt aluminum mold, dust it with flour and invert to remove any excess.
500 g TOTAL Put the madeleine dough in a piping bag and use it to fill the cavities
3/4 of the way full.
Preheat the oven to 220˚C/430˚F then reduce to 180˚C/355˚F and

bake for 8 minutes until the madeleines are puffed and golden.
Let cool slightly before removing from mold.

Assembly
1. Madeleine dough
Special Tools
Madeleine mold tinplate
Tips from GD
There are many different types of madeleine molds but the traditional one is a tinplate. If you use a silicone mold
you do not need to grease it.
Store cooked madeleines at room temperature in an airtight container.

If you want to learn even more about my world, I’m organizing
several master class retreats in the unparalleled setting of
Burgundy, France in 2021. Come taste the products that
inspired this book and meet the people who create the French
art of living. They have helped to shape who I am today
and I cannot wait for you to meet them.
https://www.gregorydoyen.com/en/discovering-french-pastry/

Acknowledgments
To my parents, Jean-Charles and Sylvie, for graciously hosting
me during the lockdown.
To my wife, Anna, for her support and remarkable work on the

production of the photos and text for this project.
To my various suppliers of ingredients and materials, for their

outstanding support: Les Vergers Boiron ®, Weiss Chocolate ®,
Silikomart ®, Guy Demarle ®, Sosa ® and many others.
To all the local producers in the region that devote themselves

to offering the highest-quality ingredients.
To Anouk Leguet, my little cousin, for her beautiful

illustrations.
To Regine Frick for compiling and interpreting

my introductory remarks.
To Alan “Battman” Batt, founder and owner

of The Chef’s Connection, who perfected
this e-book and ensured its publication.
To Julien Bouvier, for the wonderful profile

pictures.
And to all of you who follow my work; you

inspire me everyday.

During quarantine I felt the pressure to be
productive but was outside of my comfort zone.
Eventually, I realized this discomfort was needed to push
me as a chef and these new pastries reflect what
I’ve learned about myself and my craft during this time.

Recipes and Text © 2020 by Gregory Doyen www.gregorydoyen.com
All rights reserved.
This presentation is protected by international laws.
Reproduction and distribution of these materials without written permission is prohibited and can bring legal proceedings.
photography: Alan ‘Battman’ Batt, Gregory Doyen; copy editor: Sarah Strong; ebook design: enmoda design, nyc

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1- The sweet side of nature

2- The sweet side of nature

Foreword 4 Red Berries Charlotte 62

3- The sweet side of nature

On March 13th, 2020, I was visiting my family in Burgundy when the

I was in my childhood kitchen without the

It was such a pleasure to rediscover local

I decided that during lockdown, I would

4- The sweet side of nature

5- The sweet side of nature

• All measurements are in grams. I recommend using an electric scale.

• Each recipe has an accompanying illustration that gives an interior

• All baking sheets are 30 x 20 cm and specifically made for

• I use chocolate from Weiss Chocolate ® but also give

• I use fruit purees from Les Vergers Boiron®. I recommend pasteurized

6- The sweet side of nature

• I use molds made by Silikomart®, Gobel® or Guy Demarle®.

• Recipes are classified by difficulty.

7- The sweet side of nature

8- The sweet side of nature

SERVES 8 DIFFICULTY *** PREPARATION 1 hr COOK 35 mins REFRIGERATE 5 hrs

Inverse Puff Pastry Dough

Refrigerate for at least 30 minutes.

10- The sweet side of nature

Keep chilled until ready to use.

This can be made ahead of time,

11- The sweet side of nature

1. Inverse puff pastry dough

Bake at 170˚C/340˚F for approximately 30 minutes.

Bake for 5 minutes more to caramelize the apples.

Guy Demarle® Mandoline

Ø25 cm metal cake ring

Feel free to use store-bought puff pastry.

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SERVES 8 DIFFICULTY * PREPARATION 30 mins COOK 50 mins REFRIGERATE 2 hrs

14- The sweet side of nature

Blind bake for 15 minutes at 160˚C/320˚F. Let cool before continuing.

Pour half of the pistachio sponge into the tart shell.

Top with crushed pistachios, almonds and a layer of icing/powdered sugar.

Gobel® Ø22 cm perforated tart mold

Use firm apricots or swap them for firm peaches.

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SERVES 8 DIFFICULTY ** PREPARATION 1 hr 30 mins COOK 30 mins REFRIGERATE 3 hrs

Black Charcoal Sweet Dough

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1. Black charcoal sweet dough 2. Poppy cream

Blind bake for 15 minutes at 165˚C/330˚F. Let cool before continuing.

Top with fresh blackberries and verbena or other edible leaves.

Gobel® Ø18 cm perforated tart mold

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SERVES 8 DIFFICULTY * PREPARATION 1 hr COOK 35 mins REFRIGERATE 2 hrs

21- The sweet side of nature

1. Sweet dough 2. Almond cream

Top with vanilla cream and refrigerate for at least 30 minutes.

Garnish with fresh blueberries and edible flowers.

Silikomart® Ø14 cm perforated tart ring

Fresh blueberries or raspberries

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SERVES 9 DIFFICULTY ** PREPARATION 1 hr COOK 55 mins REFRIGERATE 4 hrs

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Blind bake at 160˚C/320˚F for 15 minutes. Let cool before continuing.

Dust the top with ‘Sucre Neige.’