0 0 bu, Bt bth, Sind Poude tolt, Lager, Write 00 abet Melo cakes @ sly old 9 yy 7 5 bo Recipes for 35 units ‘ Biscuit ld nt Flr He, fulhe 260 gf flour : 4155qr butter 8 dite 4 a dil 95g icing sugar 65gr eggs 20g ground almonds 2ar vanilla powder 2.5qr salt 80gr feuilletine Combine the butter, icing sugar and salt Add eggs, ground almonds, flour and feuilletine Roll out the dough to 4 mm thick and store in the fridge Cut with a cookie cutter 5.5m 170c and cook 8 minutes 0) Gat Sipe, birt cd batt 1b% Marshmallow sugar 285gr @ odd in td gelat 90gr trimoline 425gr of water 0 Por ints Dy trend. ad ed ‘Sgr powdered gelati 45gr water Hi 125q¢ trimoline ¥% vanilla pod Cook sugar, the first part trimoline and the water 110c Off the heat add the gelatin previously hydrated with Fit the mixer with the last part of trimoline and vanilla the small part of water a de Zag Crenge juice (0 Boild ovine Ped ow Sty 25g lemon juice © aij all Pytdint in pt od boil @Ogr orange pee! Lormp sta) lor 65g) fruit puree a green apple 0 Php tec ¢ 150g sugar Sgr rapid set pectin MH ¥% vanilla pod Cut the skin of oranges into thin slices and cook 20 minutes in boiling water, Chinese In a bowl put all the ingredients and cook all at 103c or 64 brix) heat up ny inl @ best top whe, Loe at Bore peanuts bar © ie bee ab %® lie eer Give 33 units 9 uted Sager, val gk ak, yy Vite rnilte @ ben Spo amitkre % 600 gr honey 121¢ the 574 gr sugar @ wt 1 (ols 475gr water 155 \ el 405gr glucose DE4O iy) 19 y 90ar egg whites © fd Le 20gr Sugar 560ar of peanuts not dirty 70gr cocoa butter Mycryo Roasted peanuts slightly Cook the honey 121¢ and 188c has sugar Beat the egg whites incorporating sugar 159 Pour the honey mixed with 3 speeds up cooling Pour sugar mix 6 minutes Glirin cocoa butter and peanuts at the end Pout into a 250m by 31cm frame 21mm thicktrichoco bar trichoco Dar Recipe for 33 bars 0 odd cacao sable (Sted 1 S400 410 g butter agr fleur de sel ‘86gr sugar 50g egg yolk 4120g¢ of flour 40gr-cacoa powder full eel 410gr baking powder 20g couverture chocolate ocoa 70% has melted Be Preparation Mix the butter leaf, salt and sugar ‘Add the egg yolks: Sift and add the flour, cacoa and baking powder ‘Add melted chocolate Place cold Spread into 25cm by 31cm frame on 4 mm thick. Skip to cold and detail Bake for 7 minutes to 170¢ caramel chocolate 445gr sugar 30gr sorbitol powder ‘85gr of glucose38de 325gr cream 35% 220gr of Milk 120g butter 2g¢ liquid lecithin +400gr Tanzania cover (15%) Preparation Caramelize the sugar and glucose Décuire with the cream, milk, sorbitol preheated ‘A105c add butter and cook at 118 ‘Add lecithin and Tanzania coverage Pour into a 25cm by 31cm frame on Bmm thick Gianduga pocket 250gr hazelnut paste 250g milk chocolate Alunga 41% has melted 30¢ Preparation Mix both ingredients and build The mixture is good to poach 220 0 Make Coron! 5 Ocip at hc, Bad a in Cheubk Q@ hued blade ts SnathTwix bar Caramel 445 gr sugar 30 gr of sorbitol powder 85gr of glucoseS8de 325gr craam35% 220gr of Milk Sgr fleur de sel 120g butter 2gr liquid lecithin ‘18gr cocoa butter Mycryo 1 vanilla pod Preparation Caramelize the sugar, and glucose (bei)DEcuire with cream, milk sorbitol and the flower of salt preheated A 105c add butter and cook at 118¢ Add lecithin and cocoa butter Pour into a 25cm by 31cm frame on 8mm thick © ue hod vbit b vil Ly bathe on 4 of flow ran i coyean we (9 slay odd i Sol, Gy Hake (10 Fre 2gr salt vanilla pod & mix io Flayr, SPtid, Cou dam Preparation Mix together the butter and icing sugar Add the tempered egg whites, vanilla and salt Add flour Spread a 8mm thick then move the fridge Detailing and Bake at 160¢ for 10 minutes.ACADEMY OF PASTRY ARTS MALAYSIA Brings you: ASIA PASTRY FORUM 20% © BIGGEST PASTRY EVENT OF THE YEAR November 1* - 18° ———————~ Chocolate, Praline & Candy Maki 74- 9" Novembe Boo Tn bmg CHRISTOPHE MOK’ MOF Finalistant off the heat ‘coconut and add the Malibu frame 16mm thickClock Syo, tiniin (18), hater gecace——— to ile% decadent bar © Blain geht ond 3%, hate lok, iho Recipe for 33 units @ x a a nocolate marshmallow Pal mh 1G Hierglore 225 (soy ine ond. hoot Well 19 miter 75gr water ; ‘gr gelatin powder 4 © id 1 melt cho 33gr water 405qr trimoline 460gr Tanzania melted cover 30c has ‘Mixing the gelatin with the small amount of water Cook sugar, the first part trimoline and the water 110¢ ‘Add gelatin out of the fire Pour over the second trimoline and weighed up to mixer ‘Add Tanzania coverage ‘cast into a 31cm by 25cm frame a 8mm thick crunchy praline Ono ph yet b bal Leg, bor 265gr hazelnut Vang te 19 1 120°C 445gr Almond 235qr sugar @ aboy on hat, add aleand Jog of water Hea 4 vanilla pod 4145gr milk cover Alunga Hall te 60gr cocoa butter Mycryo Qu buk ts a me re 400g" feuilletine une dang SPF fi 4100gr candied orange cubes (al don ToboCape Cook the sugar, water and vanilla 121¢ @ Ble ie bud ‘Making a praline confectioner with hazelnuts > 1 Te Cool on a plate and blend Q Arenstr 1 a ancltet ‘Add the cover and the melted cocoa butter bith toes pei oo Tablet o 26¢ and flow in a Stem by 25em frame Emm trick mith ChvGlote O odd fale od lowlid olonge @ denpr Hil 26%Mars bar homemade Recipe for 33 bars Caramel 370 gr sugar 25qr sorbitol powder 70gr of glucose38de 270gr cream 35% 1859r of Milk: 6gr fleur de sel og outer 2gr liquid lecithin vanilla pod 40gr cocoa butter Mycryo Preparation Caramelize the sugar and glucose G ce tt UP Omok aout bith Lyon heat up milk, tom, Yerlly mit bathe ot leche abt r gus: rh Gol Boldin Sobel M% hot alk £ com 6 deslae dh i MMe ele (estore) (or, mill cite Gateg) Genel (at los) the (it) add 1) (Ola | hte hs addin Sol leave Cat aft, Décook with cream, milk sorbitol, vanilla and salt flower preheated A 105c add butter and cook at 118¢ ‘Add lecithin and cocoa butter Pour into a frame 25mm by 31mm to 4mm thick late nou: 300g honey 121¢ 440gr sugar 425gr water 155¢ 75g1 glucose DE40 65gr white eggs 18g Sugar t 200gr Tanzania cover tpc vanilla Cook the honey 121¢ and 158c has sugar Beat the egg whites incorporating sugar 15gr Pour the honey mixed with 3 speeds up cooling Pour sugar mix 5 minutes Stir the melted Tanzania coverage 30¢ Pour the caramel into a 25mm frame with 31mm on 12mm ‘of 10cm long and 2.25 wide a guitar. Chabloner and cut strips 4 € © Gat hy % U2 ond Lag at te @ deat &, bite Some Ke. ane hw, baht, ool Lge plutei od bebe % IS8C Sul) ail ih bey int & whte mobre Gort Lis, bets rake Coked Hit 1%, Slay odd ne Oy hte mith @ Slat odd matted dotdottra Pe, Pt Sgor, Pirate (4°), eat, Worle ook al Ho% marshmallow bar marshmaiowre @ pt Ales sunaline ev enter, Staty Recipe for 33 units fur het Sep nb jana od beat wll 450 gr sugar ; 150g" trimoline 0 Spal in Hin 4150gr of water 24ar gelatin powder — 210g¢trimoline 2 vanilla pods Mixing the gelatin with the small amount of water Cook the sugar, vanilla, the frst part of the water and trimoline 1106 ‘Add gelatin out of the fire Pour over the second trimoline and weighed up to mixer. Pour into a 31cm by 25cm in height det6mmsnikers bar snikers—— Give 33 units vanilla nougat 300g honey 121¢ 290gr sugar 90gr water 155¢ 50g glucose DE40 45qr egg whites 40g sugar 4 vanilla pod cocoa butter 35gr Mycryo 2Gy Ravi Pee Roasted peanuts slightly Cook the honey 121c and 155¢ has sugar Bally ae, Vong Beat the egg whites incorporating sugar 15a" Pour the honey mixed with 3 speeds up cooling Pour sugar mix 5 minutes Gtirin cocoa butler and peanuts at the end Pour into a 250m by 31em frame 8.6mm thick caramel sugar 4459r sorbitol powder 303° g5gr of glucoses8de cream 3259° 35% 220gr of Milk fleur de sel 89° 120g butter liquid lecithin 2° cocoa butter 159° Mycryo 4 vanilla pod Preparation Caramelize the sugar, and glucose Décuire with cream, milk sorbitel and the flower of salt preheated ‘A 105e add butter and cook at 118¢ ‘Add lecithin and cocoa butter four into a 260m by Stem frame on érmm thick To finish: 200g roasted peanuts 200gr of roasted hazelnuts batheTurtles Recipe for 20 units Caramel 370 gr sugar 25 gr of powder sorbitol 70gr of glucose38de 270gr cream 35% 185gr of Milk 6gr fleur de sel 100g butter 2g liquid lecithin % vanilla pod 10gr cocoa butter Mycryo Preparation Caramelize the sugar, and glucose Décuire with cream, sorbitol, milk, vanilla and salt flower preheated A 105c add butter and cook at 120c¢ Add lecithin and cocoa butter Pour into molds halves silicone spheres caramelized pecans 250gr of pecans 250gr of water 300g sugar Boil water with sugar Add pecans and boil 5 minutes Drain and Roast in the oven at 160c for 20 minutesyin olavfe Black Forest Ow et, bled el bitter ganache (Qin lato «bb Wed ago" 2609" cream “il Soo 35gr of powder sorbitol . 2 Agr of glucose syrup 30g¢ of dry butter 350gr coverage st Domingo cocoa Barry dok de Boil the cream with sorbitol and then back down the temperature 65¢ Pour over chocolate Let stand 2 minutes and mix with butter and glucose Pour into a 34em by 34cm in height 4.5mm Let crystallize at least 12 hours before cutting a guitar ( Bil eer, ts vont — 04 (ati Ganache ivory and Kirsch Dis ct dan co daca bid MO" 440gr cream 35% ae “rat ike (he in guile, but, busch blod el! +l rater Ch OO ide) @ aid 19 a fi 41 vanilla pod {mth 15gr of glucose syrup 45gr cocoa butter Mycryo 20g¢ kirsch Heat the cream with sorbitol and vanilla Pour a @5c on the ivory cover and butter Mycryo Stand for two minutes then mix with glucose, dairy butter and kirsch result Pour into a 34cm by 34em cm tall sur4.Scm candied chi 300g Puree of cherries fruit 3gr Yellow R&SBBn pectin t mik 209 sugar 300g sugar 90gr Glucose Sar of tartaric acid solution Jen acd ‘Sqr kirsch Acold rain add fine small part of the mixed sugar pectin in mashed cherries Boil while adding the other part of sugar and glucose Off the heat add the: acid and kirsch Transfer toa hart We Pt Bt chem Pore 2 arin Fecen Wh Dey Ser ony nell tapthe) cr rte, bry bai O ant bil, HH glulsa Od Hg Lisar ® (hp th Prot, add hn tortarg aad ov igh % Php th Proters raBonbon Earl Grey tea For infusion 400 grams of milk 3 john 50g Tea Earl Grey Mix both ingredients and store inthe cold for 24 hours 3209r infusion 3 20g of sorbitol 40g glucose 450gr dry butter 700g milk chocolate Alunga 41% 200g dark chocolate inaya 65% Strain the infusion cold Boil the brew with sorbitol and then back down the temperature 65c Pour over chocolate Let stand 2 minutes and mix with but tter and glucose Pour into a 34em by 34cm frame Omm thick Let crystallize at least 12 hours before cutting a guitar O sight lun vp the Deny cnie;re) mt ovcehat fran col Wat pan © bul ik (athe shun) Ut? Sob] Q fou oer cht lenlk U dak Net it Shghtly Col dimCandy new Delhi For infusion 400 grams of milk 50g coffee tools, “hed 46gr de cardamone Mix both ingredients and store in the cold for 24 hours 320gr infusion 20g of sorbitol 40g glucose 150gr dry butter 700g milk chocolate Alunga 41% 200g dark chocolate inaya 65% Strain the infusion cold Boil the brew with sorbitol and then back down the temperature 65c Pour over chocolate Let stand 2 minutes and mix with butter and glucose Pour into a 34cm by 34cm frame 9mm thick Let crystallize at least 42 hours before cutting a guitarCink, Sagar, hey, luc, Crean, fork, Lily b (PC CM bonbons O one Whe, aad 1 toatted almand, Oleye CM bonbons lobet ond gitar Ub! florentine 100g sugar 80g honey 40 g of glucose 300g of cream 40gr powdered sorbitol 35qr of dry butter 200g slivered almonds toasted (hy 40g candied orange cubes 80g candied ginger cubes Cook the sugar, honey, glucose, cream, sorbitol and butter 118¢ Off the heat add the almonds and candied fruit Pour into a 34cm by 34cm frame on 4.5mm pitch bitter ganache 260g of cream 36ar sorbitol powder 21gr of glucose syrup 30gr of dry butter wh 360gr coverage st Domingo cocoa Barry Boil the cream with sorbitol and then back down the temperature 65¢ Pour over chocolate Let stand 2 minutes and mix with butter and glucose Pour into a 34cm by 34cm in height 4.6mm Let crystallize at least 12 hours before cutting a guitar hil (ton aid Sobitl @ Por o'er (hota bn ben Chee BAe) Toba @ Blea glace ord butlercoriander praline 400gr sugar 25gr of powder sorbitol 450gr of water 700g hazelnuts 48gr coriander seeds 35gr milk powder 240gr of milk hedge 420gr cocoa butter Mycryo Cook the sugar, water and sorbitol 120: praline confectioner Let it cool on a silpat When completely cool mix in food processor Stir in milk chocolate, cocoa butter milk powder Tabler praline and 26c to flow into a 34cm by 34cm frame height of 9mm ¢ add hazelnuts, coriander ducts and make a () Boil pol, Spa, S008) ty Moe @ Shp Coot add Conner, hadebut i don i; Sugor MeHid, Pour 07 Spas Cool (3) fook til avdGianduga nougat 80 molded candy 200gr hazelnut paste 280gr chocolate milk cocoa Alunga barry (men Pistachio 80g lightly roasted 80g flaked almonds tonsfifi¢es hash) Melt milk chocolate cover 30 Celsius. Combine remaining ingredients in chocolate. Crystallize all at 16 Celsius and Garnish molds previously Chabloner chocolate milk and let crystallize some hours. Using a triangle scratch with a snap off the excess on top CO enett mile chotaiek, VX Mel ith holele post @ Bld wil pishdio, alr 19. rob“ @ odd ob hranner pose mine ov trope ive) Chi\ Ib e> 0caramel with glucose and sugar lime puree, peel and boil until 102c add the chocolate and butter Strain and subsequently Cool es molds previously painted lime green cocoa butter and dark s to crystallize and plug pith gltoe ad or ‘a ord Cer, deglte lath Hine jie ool 204 ante bil b Gal dt a bit bute vad hd wh bed ba, fe cbt by bY‘a copper pan and cook a 107¢ sly painted spheres molds yellow cocoa butter and milk chocolate to crystallize and plug imople Spip, glulofe, tural to lore ‘o bas, Pt Abie Cag mit vel (ale hedbled)Pecan pie Caramel 370gr sugar 25gr of powder sorbitol 70gr of glucose38de 270gr cream 35% 485gr of Milk 6gr fleur de sel 400g butter 2gr liquid lecithin % vanilla pod 40gr cocoa butter Mycryo Preparation Caramelize the sugar and glucose Décuire with cream, milk sorbitol, vanilla and salt flower preheated A 105c add butter and cook at 118¢ Add lecithin and cocoa butter Pour into a 34cm by 34cm frame on 4.5mm pitch Praline Pecans O Coke Lepr, hater, Soh 225gr sugar t; nc % 12gr powdered sorbitol poaacler @ fox iat on Most 350gr of pecans 48gr milk powder tate) (elon, (ol dan 440gr milk cover Alunga 41% i 60gr cocoa butter Mycryo } 0 Bland bell 1 Wrolaape addin meld mill Cook the sugar, water and sorbitol 175¢ add pecans roasted beforehand 6 hg ee Set to cool on a silpat When completely cool mix in food processor ‘ he Heel aes fer Stir in milk chocolate, cocoa butter and milk pow er. ' : : Seer line ‘and 28c to flow into a 34cm frame 34cm by 4.5om on height Hil 26%