Jean-Marie Auboine @:galole— loom AMAZING DESSERT BUFFET WITH Nathaniel REID PASTRY CHEF OF THE YEAR 2010 10 BEST PASTRY CHEFS IN AMERICA OCTOBER 4-6, 2013 ui © (702) 222. F (702) 431.Noahanic} eto Amazing, Qeser gel SCARLETT Dark Chocolate Mousse, Cherry-Black Currant Coulis, Cocoa-Almond Sablé 0) CHOCOLATE DACQUOISE \TS*~ \Sninutey ALMOND POWDER POWDERED SUGAR CAKE FLOUR Felchlin cocoa POWDER SUGAR SEA SALT EGG WHITES ‘COCOA-ALMOND SABLE \ UNSALTED BUTTER O- POWDERED SUGAR oO EGGs ALL PURPOSE FLOUR Felchlin cocoa POWDER ALMOND POWDER VANILLA EXTRACT SLICED ALMONDS SEA SALT Bled CHERRY AND BLACK CURRANT -COULIS CHERRY PUREE BLACK CURRANT PUREE RASPBERRY PUREE CHERRIES \QEC Rozen Cherries) SUGAR cetatin 7 COMBINE, \CLOVE PowbER)) u Chef Rubber PECTIN NH th. ph 143.6 180 G 206 206 nse: n MIYEny Bot we agen, fe miner Sue, Paste 206 JBET alc-than POD Pemeunige DUgoK . yr 2 eee 1306 Sod POD Coys, 596 ser eoceq, a Flov aoe on oat Pager ee ° 606 cae W Ree) a a Bors i Plastic Weep 1006 Tone Gans ove mani - 16 aN Wa A Bae 1 ome tae Wave Mugnly a 2sped Chere 1086 J\AT AL Wop PECK [ugar 562° COMBO FO GQ Ba\ He pe 816 \ Comme 126 2 PINCH,DARK CHOCOLATE MOUSSE WHOLEMIK ® 1506 > Waem mullis CREAM 36% 100 " cor Felchlin Maracaibo 65% park cHoco.ate &) 305 ee ini Woo Wl) Le INVERTED SUGAR 22 Crete UAC : GELATIN @ 46) Rov latino Warm G44 WHPPED CREAM 36% ESD WIP Crean DECOR CHOCOLATE STICKS FRESH CHERRIES CHERRY GLAZE*PIT Block 4 BIULL ADDEO-ys, cnhanee ator CHOCOLATE GLAZE Felchlin COCOA NiBs Onocaalt Tera Rua. ~ Calalaosy Mal, Chaasale Matacubo LS we elchut“Kour on ‘2 Shed Spreald eae Can BE Peo. wet use. Presh Whles, OOF becbe_ Sheet ~ Cittedate Scour Oram 4 Heat th pot water S106, Nop Some Suga rt Baill 4250, Wake | 4X se peiake Cow mix Sugar SrCccon Pawoe” \ss> COCOA Poder # ROD TS Wom Sob + : MN Ofer UW Wek . RS Pec or ao FAM * Cabou 3 mittlesy (SS Sear Glean Oe clans ae \ rs Basin (o-a6¢ Besemely, St Refnqgake 24 roar 4 Cua Pacauise ints Them Rowds . be Opa Sore Sets ovum ° SéaretAMBER Sth aon Row Code Bxeko. Pecan Caramel, Sable Breton, Caramel Mousse and Caramelized Pecan: os ay CARAMEL MOUSSE Wy ako sort Lu 1/7 GRANULATE SUGAR ene SiGe | Ga Whip, Otay ate erhinvigg GLUCOSE SYRUP REG) roe G6 oy Buda qlidose tVantla { UNSALTED BUTTER, or 8G Bean wade. tod mtarnekze, en ee 86S oy TT POD Waem bream Budier \_VANILLA BEAN HALF BEAN Vay (SEA SALT 1 PINCH , a 247 oe EGG YOLKS BBG My Woe ties ~ Lohisk Ove WATER 156 Pan Mane. SUGAR 156 6 > GELATIN 456 {Ov CREAM 36% WHIPPED. 1776 oO we \ Pecan caramen” eS ee Pali , y GRANULATED SUGAR”) 306 ZAR Carmel sugar il dal ) UL \ TOASTED PECANS ~~ 506“ AAG GSO Reco es (7CREAM 36% 60 Gy Be ae (DARK BROWN SUGAR ~~, 56 A DONG \. GRANULATED sucaR ~“/ 156 Z POD Ran Pale: - UNSALTED BUTTE! MGS CONL+O 1OR Vf Gan Rod specs end SABLE BRETON OF Wige> 8 \ereant EGG YOLKS 516 GRANULATED SUGAR UNSALTED BUTTER ALL PURPOSE FLOUR BAKING POWDER SEA SALT CARAMELIZED PECANS —D Tr SUGAR “WATER (__ INVERTED SUGAR CHOPPED PECANS “AD & Wal fe < > Stay we AL ley 1G (OL Co AmberCARAMEL SUGAR NE GLARE Reale a Sieee Ready WATER ~~ Bore 150 6 Pour a! GLUCOSE er N 300 6. e SWEETENED CONDENSED MILK - 2006 ae GELATIN 206 — WATER ~~ 1206-— Felchlin Sao Palme 36% MILK CHOCOLATE 00G Chef Rubber RED POWDER COLOR G Chef Rubber YELLOW POWDER COLOR CHEF RUBBER G TOTAL 1390 GUNSALTED BUTTER POWDERED SUGAR EGG YOLK ) TOASTED HAZELNUT POWDER / ALL PURPOSE FLOUR EGG WHITE DARK BROWN SUGAR [| TOTAL : FEUILLITINE PreGel HAZELNUT PASTE Clo DUie Felchlin Elvesia 42% MILK CHOCOLATE Felchlin Madagascar 64% DARK CHOCOLATE Felchlin Croquantine TOTAL YUZU CARAMEL YUZU JUICE CREAM (\ sucar tO Ceo GLUCOSE \SALT Felchlin Maracaibo 38% MILK CHOCOLATE Felchlin COCOA BUTTER TOTAL GIANDWA Mousse “= Felchlin MILK CHOCOLATE HAZELNUT GIANDUJA HAZELNUT PUREE CREAM 36% —9 Cary Use. ‘le‘or Mill, GELATINE WHIPPED CREAM 36% TOTAL GA Hi SOE Qa lus AWD Upto Sis DH" snake + ao 45 MIL AND Wise BahA rr } Upe Wie tS Five) Passe clunchy > ZNO Poy, pals KYOTO ENTREMET 2196 1706 90G 338 G 1596 1394 G 1267) Wei 75 oF 7 66 Gx baler * DEUS Can trop Mandance juice 194 G 1446) OA Te 556 \ Poee iw § BG 26 2136 Sate me fecgyee = ue ame 7206 Gar mel Mel Oram 2386 TV lacy hud Pac) TGfPrepang. Whepco Cream WM MUE 238.6 Nani Flare ca = 10G Vanda “Y 7 ares § R00 Hae nar Parc 1033 6 “Kiqann GPa VEL ROO Bela: sPovla Be —_MILK CHOCOLATE GLAZE SUGAR WATER PE GLUCOSE 20> | io SWEETENED CONDENSE MILK GELATIN WATER \\|_Felehlin Ambra 38% MILK CHOCOLATE “fx Felchlin Madagascar 64% DARK CHOCOLATE . A mere TOTAL DECOR Chef Rubber GOLD LUSTER \.Zae Oplare or an Ae a Mans szbar my to + bolas well, Kanps Os0lS wore -5 Stine Saud Fse Oar sre. Wierene COMES ¥ Freezes -Promets Neryan NOt Fora Quo Dos - are. U Rebbe gabe Bape he Wow Cowiuab 40 mile chase Wemmnaus € 2 Wade dow Use YellowsRew TN my Be Bote MY ADD cay YK $ Rowoer Suey, 9 aL ao Poe ¥ Rozelnup paste. ZOqams pose Beek pi! PODS e0) Bol > Pron Suge Mermrrg. w hs Roo “Em 2 eo Si £65. shanty sAoo a +e oF DOU Suqie Bef SES ae. ove A) Deak. \U Cry Rou vty Bake MO SZO Gort la mous. 1 fo} 7 yohor Veeck oloud : \ ode ~ an, jndes no ler SA on Ge Nol, sett Mud Whppecn Meanie 3bo —_ yA magia CA c ae) 20 Gen “Yast 7 Coo > Vezelnut toot, Dasha) sno ae melt mille Cheated See, ye AOD Hazelnuts MK 1 Creator Laan DieCEer 1 Ader 4 KONE Siac On Piashe Peete DUD WV \overs a Vedutodke. or top 4 Ral wl die. ee Nuau coreoe\ Pda Caramek Hear 40 a ot . | Hy Seperar wh Diace Dunner + “Ee Chea +> Bader ke Alucose i sent - Degaze WRIA Crean Mb Remove a From Meas Yome, Stamer, Pour over Garnet: | Intec, dlouy + pop YuURu -ie Rn La ae ey eae 404 p on * By POUC”G=C Cr ot witty UEP G Rehreg G\\‘chocotate PAIN DE GENES “/ ALMOND PASTE : XE {00 DODe 6526 \ . Biencl SUGAR 251G , EGGS 652 6 YF S\ hove 2. A ; F Boer t Wabw i Bre & pifeletlin cocoa rowoer 6 pee Kane ee af Felchlin Madagascar 64% DARK CHOCOLATE 256 1; eae Vy" rtour 15.6 Gy hid on Gow lect one He RE. BUTTER 163 G ment a : coe ee TOTAL 2048 G L FOI FIT tO AWE \- N wy © RASPBERRY GELEE oo {) RASPBERRY GELEE ech ok Wa eosbery fan ROD Pechn 24 cool ; fasmaentrPunee_, Carn Boo PEON ES aero) BORK ear wn, anton GeATIN, "556 ADD Gelatin of, alae TOTAL : rosg Of Rkteverry. Pour v SMa Mads + oe CHOCOLATE AND RASPBERRY TEA MOUSSE ‘ ey . ) 2. a WN Wernec{ yyy (Mik Beas Amine noe Steep wea WwW v RASPBERRY TEA . 156 AE ore a eis ers Felchlin Madagascar 64% DARK CHOCOLATE ~ seo AY WAUNES Ke sete Q UF SUGAR 316) Wop Cleon GELATINE i 2565) ADO adietur CREAM * Weed - — Ae TOTAL 6016 Gy, Our over bnucutate. GQ Meer PUK Whyyep BCAA WARD nf CHOCOLATE GLAZE COLORED RED ‘SUGAR 3006 WATER 150.6 GLUCOSE 300 G SWEETENED CONDENSED MILK 200 6 GELATIN 206 WATER 1206 Felchlin Eldelweiss 33% WHITE CHOCOLATE 233G Felchlin Ambra 38% MILK CHOCOLATE 76 Chef Rubber RED COLORANT Chef Rubber BROWN COLORANT TOTAL 1400 G DECOR Resemloy _ top FRESH RASPBERRIES Chef Rubber WHITE LUSTER DUST 9 0 FooD dor on GNopgen hazel ndsOAHU TART saste preton ~~ EGG YOLKS ~CON Waa eq o5 =X. GRANULATED SUGAR UNSALTED BUTTER —Rosevterp + Cx PURPOSE FLOU! BAKING POWDER . > SEASALT TOTAL Gaerne oie eo eccees)) Ciéawn . Prezer gnaw ‘TROPICAL CREMEUX a (S24) ey BANANA PUREE COCONUT PUREE ? CREAM SUGAR YOLKS, GELATINE, TOTAL nore 3} PASSION PUREE MANGO PUREE. 2fGUAVA PUREE 7 LS sucar GELATINE~ /ATER 1 DICED MANGO ——CANu>e PARANA IPwKle 509 G —— ; Hie Nou p> DICED BANANA EROS EE NONE “TOTAL 6 VANILLA CHANTILLY CREAM 36% MASCARPONE SUGAR VANILLA BEAN Nox Deal den Dok CRISTAL GLAZE Zep wales G alinnne - (oe) Pluny, 1142 6 Koop Glare Rove wn Pete Lota 1026 ~] 204 G 204 G — fore 28) Ftc Balun § 0G SLLEA Ger 3 O77 ROD Bucker slovley” FAS 8 TN Goer 5 ve + => Intotpetade Fleur Wh ode MG AR Pv|e. onto Molar Ave 1206 Block GorvkTX 3. \pat 0G + lan fwere + ole wm 246 D> Weeig . -° 246 - Sanday Ba tS ma 1206 1926 Beene 5.56 925.56 soge) IG XIL Squres Wy 306 YYCEzEr WW) Sale . 120.6 Rao. 206 wa a, bed nes 7 Plate 0) Reh weredy 606. 2506 — ee nak 9, bY VWuse $; Elinvinecte. nico, ae ton GayeKesepece Monde Poa, \ Smmern Ww Brnoes: (PS Star yoke Ty Wang ter Baa} OY \ypee Pout into oy, vwwdur’€ } DAL {ree pace XD Poko Wg 0 $"| Fens Fom Weak erp Gy Notun s Mowe? wiho Lohr. Ser e2oroance ry tw I Rial Tonge) Mas: Tay — na pub Simined. Quicest sugay - 8 —> Reet ONO Oo Ficezer bluster edenven ec Bowl tll Ger - Tac ID Meds thw were in Freze, Chant b 0) f Maseupre Wis A Mex bow oO es “ene eee Cohleacg ——MNestuguc Subleco Cheam —bs hic ule 3 Jah POD Wa mm 4+ MW Morogas- «AMBROSIA Raspberry Orange Blossom Jam RASPBERRIES 1000 G the SUGAR 750.6 Bas \e Bangg“ AR OL © WATER 200 6 "AOD Rasberry LEMON JUICE 1 PIECE XK ORANGE BLOSSOM WATER CORTAS 1 Bru Yip te> a. bei! St Ree oreales apack. Nan Neat- =F MONS Fuck €% lemon veroand. Twp Zomam scets PCO ANY f0S= oe 72. bay yet. Be 40 stamatins veg: ) b WW Dunbdie LO tor Monks Welt \Ce_ ~y lOc Fer leven Salt ue ee ROD Qlaoge 1 you Wank 40 Freeze, danny. Frop g luce \O'le aplucos . AWS BEEF I oven + Or ouk Flavowss Purcepre (aula, ' FOO Zarams pectin 40 \ulo Pinerpele, Fal ta RasverysCno RecnnWecdeq He; ONY HNO Pecha Needlaq. Heetine Goa, | QeLEMON POUND CAKE EGGS (ROOM TEMP) 210G SUGAR 255G Flour Ae 1286 BO Nwaus Cond CAKE FLOUR 1286 fee eer Vanegas” BUTTER (ROOM TEMP) 2556 LEMON ZEST 2 PIECE 2 LEMON CONFIT 706 Ne 1C - BAKING POWDER 456———~ a h . SALT fee Gohan rs 1054 ale ta SUGAR 1406 BLANCHED LEMON 1306 WATER 100 6 RUM LEMON SYRUP pt SIMPLE SYRUP 206 \Waem aimplesyruo LEMON JUICE 506 ROD RUM 30G LEMON GLAZE LEMON JUICE 360G POWDERED SUGAR 908 G SABATON LEMON STRIPS Wlane hep Lem Voadbe fe He Oa Rend AL Lolo, ee aihasere Add tesa 7, . ule /| DU. ‘ Th we Chen Pwd pF @ Due 1 of Roo Goo Duque € Laweom 2eot | Garon AY) yale ok ake +o \onulohey GB POD leo Pour slurs HMB Lemor Cunt oes My Quen OraneSAMBAVA MACARON >. MACARON BASE RECIPE = {0-315 Calon, Ae Jamun 3206 Rocetouge: at (Rowe ALMOND POWDER 80 G Freeney oven PAUSTERIZED EGG WHITES ay G © ESS (° hea. 300g Etahan Neng We /ATER Hmin) 56 Cols lOor OF FRESH WHITES 1106 EGG WHITE POWDER Ar Dust Bly conkuny! 16 Do Noroyeroeat Larwdes ~“Felchlin cocoa owner ¢-Car Predera ¢ Bang Donte 6O Chef Rubber RED CoLorant CRORE WOU Mncer OS lowlmMeo Neat TE VANILLA GANACHE epee \> Bash CREAI POI + 2506 OGM Budky Caan GLUCOSE 206 FUANIILO, . ladose. VANILLA EXTRACT 206 Felchlin Maracaibo 65% DARK CHOCOLATE 100G Felchlin Madagascar 64% DARK CHOCOLATE 206 Coal-to 2am emo BUTTER 3c Cor win Weep 5 VANILLA BEAN 1Plece Sef +d 20-22. Felchlin Cocoa Nias Nome Coduine, Buller utr oy, Beier bonoaneey" Reatnar Unive? Meco die am.