gt) ‘ACADEMY OF PASTRY ARTS MALAYSIA ASIA PASTRY FORUM 2018 Biggest Pastry Event of the 1st - 24" November Year French Pastries and Cakes 10t - 12%" November 2018 Conducted by Arnaud Larher Meilleur Ouvrier de France (MOF) Patissieri I Recette d Arnaud LARHER “ Meilleur ouvrier de France |eetrememe é Relais desserts international i Chocolate/Gianduja Cake 520 g of marzipan 50% Ry voter orvpe. ada fort by Inte envlety 624g of eggs (nem tonp? Ig estes we? wack bev & whip Up. 84g of T45 flour 4 | 16g of baking powder 6 we wee wre rem Plann 1 3129 of Manjari couverture 64% B4 146 g of clarified butter 208 g of milk gianduja - wt We arnpe ee ee fern 10 moulds (170 9) Procedure : | Whisk until ribbon consistency, gradually add in melted chocolate and butter. Fold in flours | 160g per mould + 4 bit of gianduja. 165°C. (ope volt) > Baking : 165°C for 15 mins /2 twice 7 minutes ! Soak with vanilla syrup. Gatation. | Vanilla syrup : : 216 g of water oe 130 g of sugar eye, Bice 4 5 of vanilla powder ¥ Gv! wm etn [C70 Alert Yoon Sep 9-H dna i Suh Vig Almond/milk glaze : 200 g of milk chocolate 33% asik/ whet) 2-7 Hr bye 200 g of dark chocolate 56% i 1000 g of blond pate a glacer Ccompor’ isa 150 g of peanut oil 200 g of roasted chopped almondRecette d’Arnaud LARHER Meilleur ouvrier de France Relais desserts international La fleur baccarat For 3 moulds 1) Sablé Breton red Cav gelty O vowdle, Wrenn. 2) Vanilla cream 3) Red fruits coulis 4) Raspberry glaze Of ND) 5) Fresh Raspberry 1) Sablé Breton 550 g of butter 180 g of icing sugar 2,5 9 of fleur de sel 20 g of egg yolks 500 g of flour 100 g of starch Procedure : i Cream the butter and icing sugar, add in fleur de sel, egg yolks and finally, the flours. 8cm diameter, 5 mm thickness 6 people : 20 cm diameter, 6 mm thickness Baking : 22 minutes at 160°Cwe FRENCH PASTRIES AND CAKES BY CHEF ARNAUD LARHER MOF INDEX Page | No [Item 1 |Chocolate/Gianduja Cake * Chocolate/Gianduja Cake * Vanilla Syrup * Almond/Milk Glaze La Fleur Baccarat * Sable Breton * Vanilla Cream * Red Fruits Jelly Coulis & Red Fruits * Raspberry Glaze * Raspberry Le Caracas * Sable Breton * Praline Feuillantine * Dark Chocolate Ganache * Chocolate Wild Pepper Chantilly * Black Glaze * Garnish [4 | Le Casse Noisette baci * Hazelnut Success Sponge * Praline Feuillantine * Caramelised Hazelnuts * Praline Mousse * Garnishing5 {Le Monte Cristo * Moist Chocolate Sponge * Fine Chocolate Sponge * Raspberry Cremeux * Dark Chocolate Mousse * Raspberry Seed 6 |L'Ivoire W * Coconut Sponge * White Chocolate Mousse * Mango/Passion Fruit Cremeux * Ivory Spray Miss Clara * Macaron Base * Vanilla Chantilly Ganache * Raspberry Verbena Marmelade Moelleux au Chocolate 9 | St Honore Caramel Bord de Mer * Vanilla Pate Sable * Praline Feuillantine * Vanilla Cream * Caramel Chantilly18 10 |Tong Lola * Sable Breton S™™" * Passion Fruit Cream * Raspberry Marmalade * Passion Fruit Glaze Tarte William's * Vanilla Pate Sable * Vanilla Pastry Cream * Almond Cream * Pear Glaze * Caramel Cream * Almond Nougatine * Vanilla Pate Sable * Yuzu Cream * Lemon Meringue * Silver Craquelin Toulouse Lautrec * Chocolate Moist Sponge * Dark Chocolate Cream * Dark Chocolate Mousse3) Red fruits jelly coulis + red fruits . Diss 0 AS: G45 9 of red frit puree (WO Wenp SL [eA ERAD~ Gwe pets 96 9 of sugar @ wer te ge 11g of pamain yelarr- wedt OSS berate 90 9 of cold water . 150-9 of redeurrant, blackcurrant & raspberry mix Ctra) Procedure : remaining ingredients. Give a light boil. Place in freezer ‘Mix sugar and pectin and pour on straight away. 4) Raspberry glaze rasgbeny 500 9 of passtanéeuit puree 247 g of water 3.9 of citric acid 15 g of 805 pectin 247 g of sugar 500 g of sugar water and citric acid, Add in pectin and sugar. boil for 1 to 2 Procedure : Heat up until 50°C : the puree, mins, add in remaining sugar and cook until 58° Bx. 5) Raspberry tyes @ art. 500 g of raspberry + white chocolate flowersRecette d'Arnaud LARHER Meilleur ouvrier de France Relais desserts international Le Caracas 1) Sablé Breton 2) Praliné feuillantine 3) Dark chocolate ganache 4) Chocolate wild paper chantilly 5) Dark chocolate glaze 6) Garnishes 1) Sablé Breton 550 g of butter 180 g of icing sugar 2.5 9 of fleur de sel 20 g of egg yolks 500 g of flour 100 g of starch Procedure : Cream butter and icing sugar. Add in yolks and finally, sift in flours. 8 cm diameter / 5 mm thickness 6 people : 20 cm / 6 mm thickness Baking : 22 minutes at 160°C 2) Praliné feuillantine 275 g of hazelnut praliné 50% 50 g of milk couverture 40% Java 125 g of feuillantine : 30 g of butter : : 2 of fleur de selprocedure : soil the cream with the trimol Boil th ith the trimoline and pour on the couverture. Once 40°C, add in butter and blend. 50 9 for a7 cm ring 6 people : 280 g for a 18 cm ring Pema ty els crafts ceo) chocslaaleiic peat chantilly 300 g of whipping cream 32.9 of glucose 2,59 of wild pepper 32 g of trimoline 205 g of tanzanie 592 g of whipping cream cand blend. Add Procedure Boil the cream, glucose, wild pepper and trimoline. Pour on chopped couverturs ‘the remaining cream and chip overnight. The next day, whip the ganache and fill the silikomart mould, <> omic shepe mre qnie Ste barter etna rs 518 g of sugar Ou Utoae 216 g of water 5) Black glaze 384 g of whipping cream 192 g of glucose 58 g of trimoline oak & eter be 144 g of cocoa powder 20 g of gelatin powder 200 bloom 106 g of water Procedure : Cook the sugar and water until the cream, add in cocoa powder an Use between 28 & 30°C. | 120°C, boil the whipping cream, trimoline. Pour the strop in d boil for 2 to 3 minutes. Add in bloomed gelatin. 6) Garnish Crepe dentelle, cocoa nibs and copper powder.Le Casse Noisette tae ae ad _ vrertige) f Se enya ) Hazelnut succés sponge E>) 125 9 of icing si 125g hazelnut oan $0 wegethe. 250 9 of egg white 250 g of sugar 46 merine Wing Ste. (Me heya) Procedure : Beat the egg whites, tight with sugar and carefully sift in powders. With a nozzle number 14, pipe disc on parchment paper. ee Baking : 60 mins at 150°C? 2) Praliné feuillantine oes 275 9 of hazelnut praliné 60% , 50 g of milk couverture lair \ Cm if rele 125 9 of feuillantine 30 g of butter 29 of fleur de sel Procedure : Ona double boiler, melt the butter and the couverture. Add in tempered proline aie feuillantine. Realise 5,5 cm tuiles. 3) Cormeen hazelnuts 250 g of shelled hazelnut 50 g of water 130 g of sugar 12 g of butter Procedure :4) Praling mousse (ke bercresm) 330 9 of hazelnut praliné wineries 3309 of(coldibutter LD foddte te fats. ren ww Lemp chnint Hswely 26 9 of sugar 225 9 of sugar + 75 g of water cooked until 118°C | @y\hrm — weringee 200g of eggwhite —_@ wie 148 9 of caramelised hazelnut © '* ' S*0°~ Smedhe. (eel « @ Md wore + Coveningie oat” vty procedure : e ie Whipp the cold butter with the praliné, cook the sugar until 118°C and pour on beaten egg white and sugar. Mix the 2 mixture and add in crushed hazelnuts. Pour in a 6,5 cm round ring (4 cm height) and 4 cm diameter demi sphere mould. 6) 2 kg of milk chocolate at 40°C for garnishing Frozen marble to spread the chocolate. 22 cm X 8,5 cm chablon.ee wre Le Monté Cristo (lout vprie dnd 1) Moist chocolate sponge 2) Fine chocolate sponge 3) Raspberry crémeux 4) Manjari 64% chocolate mousse 5) Rasbperry seeds 6) Assembling “ a pg 28). 1) Moist chocolate sponge [aon e Bowl (1 frame of 1800 g) 452 g of eggs 138 g of trimoline 226 g of sugar M 138 9 of almond powder : ‘ 220 9 of flour <¢ 45 9 of cocoa powder 7 13 g of baking powder Say Stes 276 g of whipping cream : : 150 g of butter 138 of 667 Conaibe aa aaa Procedure : Mix all the dry butter, trimoline and pour on melted chocol ingredients and add in eggs using the late. Mix the 2 Baking : 14 mins at 170°C2) Fine chocolate sponge 17449 of butter ° 138 9 of egg yolks 27549 of egg white 275 8 aT Ne emye: 104 trot vse i 99 48 9 of flour Omernye Sait take Chace Hoon Fld ag SE low we leet. deel ‘doubl late and the butter. Beat the egg white with the sugar Ona double boiler, melt the chocolate and ‘the butter. Beat the egg white with the sugar. Add the egg yolks on the chocolate mix and fold in beaten egg white. Sift in flour. Pour in a frame of 8 mm height. ‘Baking : 14 mins at|170°C, 3) Raspberry crémeux 556 9 of raspberry pulp ] 164 g of egg yolks 6 204 g of eggs Bll om pet- 4 Boat nth coole Aegte 135 g of sugar 5 g of gelatin powder 200 bloom 30 9 of water 204 g of butter Procedure : Cook the pulp, sugar, egg yolks and egg until 85°C. Add in bloomed gelatin. Cool down until fe deco Sperqt. 28°C and add in butter. Blend. «Por on tp 4) Dark chocolate mousse _ aby Ww nw lamp) = & willed Gow SAIS choco amet Cre one © den bake Be 565 9 of Manjari 221g of sugar 71g of water 190 g of egg yolks \ ie : ; 158 g of eggs + ae te 792 g of whipping cream gore: oy. K Bme worth — bor bum 10°C. Realise a pate a bomber with sugar and eggs. Whip the cream a 6 C @ pate & bomb Procedure : Melt the chocolate at 45-51 and mix the 3 mixtures. ci banbe met oo det mumce 45°C nf lle 40 hile - SC500 9 of raspberry 300 9 of sugar 10.9 NH pectin Heat up sugar and raspberries until 40°C. Add in pectin and whisk. Boil for 2 to 3 minutes. = paddle te artinbetme vic. ak oA Cam orltin with Water 6) Assembling Realise the fine chocolate sponge and pour the raspberry crémeux on it. Freeze. Once the. moist chocolate sponge is baked, add a part of mousse and place the raspberry insert. Smoothen with the leftover mousse. Smoothen with raspberry marmalade, glaze with neutral glaze and garnish with fresh raspberries and chocolate.Relais desserts international 1) Coconut sponge 2) White chocolate mousse Warne woes 3) Mango/passionfruit crémeux Z. - AE nde 4) Ivory chocolate spray 5) Assembling eae 1) Coconut sponge 280 g of icing sugar 134g of coconut powder (lescicates ) 270 g of almond powder “TO wk 308 g of egg white é 104 g of sugar j e oaewave, fle a a og 2 FAKE on prrctumerk (iF Afpat vite 18 thety Mix all the powder with the icing sugar. Beat the egg whites and Pacinily veal tne sugar in batches. Pipe in 1 cm height on 7 cm ring. ‘Baking : 20 mins at 170°C 2) White chocolate mousse 322 g of whole milk Fg 65.9 of egg yolks ; ples aimgtacse K fonnebe + aplets 329 of sugar 7 of gelatin powder 200 bloom 42 9 of water 724 g g of white chocolate Zephir C34n) 630 g of whipped cream 35% __ 44, pombe: Cook as creme anglaise to 82,5°C, add in bloomed gelatin Procedure : white chocolate. Whisk and blend. Once 26 ‘or in whipped cream. ee 7 283 g of passionfruit pulp 83 g of egg yolks 105 g of Ge250 9 of diced alphonso mango raced: (On a double boiler, cook the pulp, sugar, eggs and egg yolks until 86"C. Add in bloomed gelatin and cool down to 38°C. Add in butter and blend. Pipe in 4cm demi sphere mould, sprinkle wth diced mango and freeze. mot wel compre dF PR Cremcur. - 4) Ivory spray Gippg) Wen He sane Be 2preg 700 9 of white couverture. 300 g of cocoa butter 2 of titans dioxide Melt on double boiler and strain. Use at 45°C 5) Assembling Pour the mousse in 7 cm demi sphere mould, insert the crémeux cover with mousse and close with the sponge. Freeze. Once frozen, demould, glad and spray.pecette d'Arnaud LARHER meilleur ouvrier de France helais desserts international Miss Clara 1) wacaron bee 2) Vanilla chantilly ganache Se Raspberry verbena marmelade “ 3) 4) Assembling and presentation \ sts cweem, a clatn Weis / paste © cu, 1) Macaron base 190 g of raw egg white a 89 of raspberry colour powder 500 9 of icing sugar 500 g of almond powder 500 9 of sugar at 120°C (\cb, , 190 9 of whipped egg es oe + 2 wintrye dew. 1 get men ch deckeg ‘Mix the raw egg white with the i ; colour, icing sugar and al : paking : 14 mins at 160°C. 4 ey beet batee. ole 2) Vanilla chantilly ganache (ewer gyate SAE ig (cae Onerye to Reape) 420 9 of whipping cream VY Oa 2D vena, 21g of trimoline Q wwe ee a PE asa RB tomy. Hen abs 2 vanilla pods 78 g of icing sugar 6,59 of gelatin powder 200 bloom 42 g of water A 192 g of white couverture Bah 7359 of whipping cream 35% Heat up the cream, trimoline, sugar and vanilla until 85°C. Add in bloomed gelatin an pour on white chocolate. Add in remaining cream and blend. Keep in chiller overnight. Chieco be bodye phos alter wy ape 4 133) Raspberry verbena marmelade 250 9 of raspberry bille 150 9 of sugar 4g of NH pectin Yorbena aroma ‘mix sugar and pectin, add in raspberry and give a light boil while whis 4) Fresh raspberry 5) Barquetteswreaitt IEG. Moelleux au chocolat a my a 88 9 of flour 236 9 of sugar 333 9 of eggs 190 9 of Dark chocolate Coeur de Guanaja ch200 9 of butter Total 1035 9 the sugar and f|k Mix the sugar lour together and add in eggs. Mi aes, ‘i in eggs. oub boiler. Mix the 2 mixture and keep in chiller foo cb the chocolate & butter on a Pipe in a round flexion mould and bake 5 +5 minutes at 165° gis Hee oe gm add taps: Me net Gusk ney X whyp yw. a Yon Ware he Choco. hk dew’ over omin awinip Pr Hat balteMeilleur ouvrier de France Relais desserts international St Honoré Caramel bord de mer 1) Vanilla pate sablée lays Laban Haas Leos’ 500 g of soft butter ~ dgeat 0G tent Cele 404 g of almond powder wale Mig wane bake 326 g of icing sugar dase, sheng ote aaa 1g of vanilla powder vet roe dutn bake Bate 204 g of eggs Tora ops wor = heck wee BU mm Clee vent tren baler? check 3,69 of fleur de sel 360 9 of flour procedure: open ene (oan mix all the ingredients together followit poke at 160°C for 12 minutes with wae eee Cling wrap pemirdic et ies and Pe eK we fouwe woken is ath mee Ws more Camelen, thor wale Mert wt. 2) Choux pastry AP! keh DFU deek. 250 g of milk 250 g of water 225 of butter | (b pot ty both Hen 6 heat 10 g of salt @ teceot & PY Flam k tery She 10g of sugar weet eh fe bit k 275 g of flour — SS (Jada ey wedevn spect ore Mah padtte Attrer, 430 g of eggs end revit pote Meld | to en ke (mn 1eS*C). 3) Caramel glaze ater pee 9 6 Sere Iyer a Hap flr Sierttn Brdaee, 400 g of liquid fondant 200 g of glucose 2 flexipan demi sphere 4cm diameter tray 4) Praliné feuillantine 275 g of hazelnut praliné 50% 50 g milk couverture 40% Java 125 g of feuillantine 30 g of butter 2g of fleur de sel Procedure : Melt the butter and raliné & feuillantine. Realise 5,5 cm tuiles. chocolate over a double boiler, add in tempered pi 16