Roger van damme

Desserts & Patisserie

2
 About the masterclass 5
table of About the chef 5

The perfect pancake 6

content
Butter cake with fresh lemon 8

Banana bread with caramelised bananas 10

Madeleines 12

The best brownie 14

Roll biscuit with chocolate mousse and red fruit 16

Choux pastry 18

Paris-Brest 20

Bruges ‘kletskoppen’ (hazelnut cookies) 23

Basis biscuit 25

Crème de patisserie 27

Magnificent Mocha Cake 29

The classic apple pie 31

Summery cake with red fruit 33

3
Roger
van Damme

4
 Pastries are all about the details. Every single gram needs to
About the be correct, every bit of the preparation requires perfection
and the quality of the products is the absolute key. This
masterclass means the perfect pancake isn’t just made with flour, eggs
and milk and even a simple brownie recipe can stand or fall
with the right preparation. Roger will be sharing his favourite
desserts and bakery products in this master class and
hopes to enthuse you to also have a go at trying things out
for yourself in the kitchen. The love with which he decorates
his creations is truly inspiring and shows exactly why he was
voted Best Pastry Chef in the World. Why don’t you preheat
the oven, get those baking tins out of the cupboard and
bring out that fantastic pastry chef in you together with
Roger!

When Roger smelled the scent of his dad’s biscuit at the

About the chef tender age of 10, he was instantly left in no doubt; he wanted
to become a baker. He started helping his dad out in the
kitchen every now and then and that’s how he managed to
develop his sense of taste at a very young age. Roger then
started an apprenticeship to become a pastry chef in
Bruges and, once he’d finished his training, the local baker
represented the kick off to his success story. He opened his
own lunch restaurant ‘Het Gebaar’ (The Gesture) in 1994 and
was soon awarded the GaultMillau prize for the best dessert
menu. Roger is not likely to forget the year 2010 in a hurry.
That year he received a Michelin star, was awarded 18/20 by
GaultMillau and, last but by no means least, was voted Chef
of the Year! The crowning glory to his work was the award he
received in 2017. That was the ‘Best Pastry Chef in the World’
award.

5
 The perfect pancake

Tip The first pancake usually fails because the temperature of the
preparation pan is either too cold or too hot. Make sure you follow the
steps below properly, and there's a good chance that even
the first pancake will be perfect.

INGREDIENTS
20 5 eggs
pieces 85 grams of sugar
1 tbsp custard powder
10 grams cream powder
(optional)
5 grams salt
30 mins
prep bottle of (vanilla) oil
time 275 grams (bread) flour
750 ml whole milk
50 grams butter
1 (bourbon) vanilla pod
extra butter for baking

EQUIPMENT

pancake pan/frying
pan
whisk
mixing bowl
measuring cup
sieve
hand blender
(optional)
saucepan (optional)

6
 1 Beat the eggs with a whisk in a large mixing bowl. Add the
preparation sugar and mix. Then add the custard powder, cream
powder, salt and a dash of (vanilla) oil and beat until
method smooth. Sieve the flour, add to the mixing bowl and mix
together. Pour in the milk gradually and beat everything into
a smooth batter. Melt the butter in a pan over low heat and
then add the melted butter to the batter, stirring
continuously. Split the vanilla pod and scrape out the
marrow. Mix the vanilla marrow through the batter. (Tip: If
necessary, use a hand blender to get the batter perfectly
smooth).

2 Put the pancake pan or frying pan on low heat and allow it
to warm up. Add a dash of (vanilla) oil and rub the oil into
the pan with a piece of kitchen paper so that the whole pan
is greased. Then add a knob of butter to the pan and make
sure that the butter does not burn. Turn the heat up to
medium-high and spoon the batter into the pan. Turn the
pan around so that the whole bottom is covered with
batter. Let the pancake bake for about 2 minutes until the
top is dry and the bottom is golden brown. Turn the
pancake over and bake nice golden brown on the other
side as well. Repeat this step for the rest of the batter. Keep
the pancakes warm under a lid or between two plates.

3 Serve the pancakes with a scoop of vanilla ice-cream, red

fruit or syrup.

7
 Butter cake with fresh lemon

INGREDIENTS
Preparation
80 grams of cream butter
275 grams of sugar
2 lemons
serves 190 grams egg yolk
8 2 grams of salt
4.5 grams baking powder
1 (bourbon) vanilla pod
130 grams cream
210 grams flour
70 mins Other
oven 40 gram butter
10 gram flour
almond paste (optional)

EQUIPMENT

mixer or food processor

cake tin (Roger uses a 23x13 cm tin)
saucepan
piping bag (optional)

8
 1 Preheat the oven to 160 degrees Celsius. Let the cream
preparation come to room temperature.

method 2 For the batter; Beat the butter with a mixer or stand mixer
until soft and creamy. Add the sugar in one go and mix on
high speed. Add the juice and zest of the lemon to taste.
Add the egg yolk, salt and baking powder and beat for
about 2 minutes until you have a fluffy batter. Split the
vanilla pod, scrape out the marrow and add it to the batter.
Then add the cream and flour to the batter little by little
while mixing.

3 Grease the cake tin with half of the butter and dust the
inside of the tin with a little flour (Tip: If necessary, melt the
butter in a pan first so that you can grease the tin easily
with a brush).

4 Put the batter in the cake tin. Add some almond paste if
desired. Then bake in the middle of the oven for 50-70
minutes until golden brown. Put the cake in the oven at 160
degrees for the first 10 to 20 minutes. Then make a small cut
in the middle of the cake with a knife and raise the
temperature to 180 degrees. The cake will then pop nicely.
(Tip: If desired, spray some whipped butter in the middle of
the cake).

5 Melt the remaining butter in a pan. Check if the cake is done

and then remove it from the tin. Grease the cake with the
melted butter. Slice the cake and serve with whipped
cream. (Tip: Use a knitting needle or skewer to check
whether the cake is done. Stick the needle or skewer into the
cake and if no batter sticks to it, the cake is perfectly
baked).

9
 Banana bread with caramelised
bananas

preparation INGREDIENTS

Banana bread: Caramelised bananas:

35 grams of sultanas
225 grams of brioche bread
serves 2 lemons (the juice)
8 ½ tbsp cinnamon
4 eggs
375 ml milk
150 grams of sugar
50 grams flour
15 mins
2 (ripe) bananas
prep
½ (bourbon) vanilla pod
time
30 grams of butter
2 bananas
250 grams of sugar
1 lime (the juice)
3 tbsp (brown) rum
3 tbsp (white) rum
1 star anise
1 cinnamon stick
1 (bourbon) vanilla pod
100 ml whipped cream
20 ml water
Atsina cress (optional)

EQUIPMENT
60 mins
oven
mixing bowl
cake tin
frying pan
measuring cup
cutting ring (optional)

10
 1 For the banana bread; Soak the sultanas in lukewarm water
preparation for about an hour. Preheat the oven to 160 degrees. Tear the
brioche bread into pieces and place in a mixing bowl. Add
method the lemon juice, cinnamon, soaked sultanas, eggs, milk,
sugar and flour. Slice the banana and add to the mixing
bowl. Finely chop the vanilla, add it and mix everything
together with your hand. Grease the cake tin with butter and
dust the inside with flour. Spoon the bread batter into the
mould and press down gently with a spoon. Bake the
banana bread for 45-60 minutes in the middle of the oven
until golden brown.

2 For the caramelised bananas; Put the sugar, water,

cinnamon stick, vanilla and star anise in a frying pan and
put on medium heat. After 5 minutes, the sugar will start to
colour slightly. Wait until the caramel turns dark brown.
Meanwhile, cut the bananas into slices about 2 cm thick.
When the caramel turns dark brown, deglaze with lime juice,
brown rum and white rum. Add the banana slices to the
caramel and stir with a spoon so that all the banana slices
are nicely covered with the caramel.

3 Take the banana bread out of the oven and remove from
the tin. Cut the bread into slices and, if desired, use a
cutting ring for decoration.

4 Serve the banana bread with the caramelised bananas,

some whipped cream and possibly some Atsina cress.

11
 Madeleines

Tip Unlike other types of batter, the batter of madeleines stays

Preparation good for a day in the refrigerator. So you can easily prepare
the batter.

Tip To give the madeleines extra flavor, Roger uses beurre

noisette for this recipe. By slightly caramelizing butter, you get
20 beurre noisette, which has a delicious nutty flavor and smell.
pieces
The first step describes how to make beurre noisette. For this
recipe you can also use just plain butter. Then use the same
amount but melt the butter without discoloring it.

10 mins INGREDIENTS
oven
Madeleines
Beurre noisette
50 grams butter
75 grams butter
3 grams baking powder
100 gram flour
110 grams of sugar
2 eggs
½ lime (the juice)

EQUIPMENT

saucepan/frying pan with a thick

bottom
food processor or mixer
mixing
shape/mould for madeleines
spatula
piping bag (optional)

12
 1 For the beurre noisette; Cut the butter into cubes and put
preparation them in a thick-bottomed pan. Let the butter melt evenly
over medium heat by stirring regularly. The butter will start
method to bubble. Keep stirring constantly until the colour of the
butter changes from light yellow to golden brown and has a
nutty smell. Then remove the pan from the heat and allow
the butter, now beurre noisette, to cool down.

2 For the madeleines; Preheat the oven to 180 degrees

Celsius. Melt the butter in the microwave or in a pan. Beat
the eggs with the sugar in a mixer or stand mixer until fluffy.
Sieve the flour and the baking powder and fold them into
the beaten eggs and sugar. Pour the melted butter into the
beurre noisette and add this to the batter while stirring. Also
add the lime juice. Optionally, scoop the batter into a piping
bag, and fill the mould. Increase the temperature of the
oven to 200 degrees and bake the madeleines in the oven
for 8 to 10 minutes until they are golden brown. Remove
from the mould immediately after baking and leave to cool.
Serve with some icing sugar.

13
 The best brownie (gluten-free)

preparation INGREDIENTS

3 eggs
100 grams of sugar
120 grams almond flour
serves 7 grams baking powder (optional)
6 100 grams dark Belgian chocolate
100 grams unsalted butter
20 grams of amaretto
1 pinch of salt
chocolate decoration (for the finishing touch)
35 mins butter (for greasing the baking tin)
oven

EQUIPMENT

whisk
mixing bowl
baking tin/cake tin

14
 1 Preheat the oven to 170-180 degrees, depending on the
preparation quality of the oven. Beat the eggs with a whisk. Add the
sugar and beat for 1 minute. Add the almond flour and mix
method to a smooth batter. Add a pinch of salt, the amaretto and
the baking powder to the batter and mix briefly.

2 Melt the chocolate and butter in the microwave. You can

also melt the butter in a pan and the chocolate au bain
marie. Mix the melted chocolate with the melted butter.
Then add this to the batter and stir well until you have a
smooth, brown batter.

3 Grease the cake tin with butter. Dust the inside of the tin
with some flour (do not use flour if you want to keep the
brownie gluten-free). Put the batter in the cake tin and
bake the brownie in the middle of the preheated oven for
about 35 minutes.

4 Remove the brownie from the oven, check that it is cooked,

and then remove it from the tin. Decorate the brownie with
a nice buttercream and chocolate decoration, if desired. For
the buttercream recipe, watch Roger's episode 'Magnificent
Mocha Cake'.

15
 Roll biscuit with chocolate mousse
and red fruit

Tip The chocolate mousse needs to set in the refrigerator for 24

preparation hours. So make sure you start preparing the mousse in time
(check out step 1).

INGREDIENTS
serves Chocolate biscuit:
8 Chocolate mousse:
4 eggs 55 grams of sugar
120 grams of sugar 115 grams dark chocolate
40 grams butter (70%-80%)
20 grams (dark) cocoa 425 ml cream
30 mins powder 40 ml milk
prep 60 grams pastry flour 4 grams of gelatine
time 40 grams cornstarch powder
Garnish: 20 grams of water
melted chocolate
red fruit
24 hours chocolate sprinkles
fridge chocolate decoration
Atsina cress (optional)

EQUIPMENT

whisk
saucepan/cooking pot
frying pan/cooking pot
mixer or food processor
sieve
hand blender
baking paper
cling film
spatula

16
 1 For the chocolate mousse: Put the gelatine powder and the
preparation water in a small bowl and leave for 20 minutes. Put the
cream, milk and sugar in a saucepan and bring to a
method temperature of about 60 degrees, while stirring on low heat.
Then add the dark chocolate and gelatine mixture and stir
well with a whisk until all the chocolate and gelatine have
melted. Mix for 30 seconds with a hand blender. Place the
chocolate mousse in a bowl and cover with cling film. Leave
to set in the fridge for 24 hours.

2 For the biscuit; Preheat the oven to 220 degrees Celsius. Put
the eggs and the sugar in a saucepan and whisk them
together. Put on low heat and let the egg mixture warm up
while whisking for about 4 minutes. Put the warm egg
mixture into a mixing bowl or the stand mixer and mix slowly
for about 5 minutes. When the egg mixture sticks to the
mixer and slowly drips off, it is done. In the meantime, melt
the butter in a pan on low heat without letting it burn. Sieve
the cocoa powder, flour and cornstarch and then carefully
fold them into the egg mixture. Finally, fold in the melted
butter into the mixture. Spread the batter on a baking tray
lined with baking paper. Make sure that it is evenly spread
and is about 0.5 to 1 cm high. Bake the biscuit for 4-5
minutes in the middle of the oven. Then remove from the
oven, place a piece of baking paper on top and
immediately remove from the baking tray. Leave to rest on
the counter.

3 Beat the stiffened chocolate mousse in the stand mixer or

with a mixer until smooth. Coat the biscuit with a layer of
chocolate mousse. Cut the edges of the biscuit nice and
straight and roll it up by using the baking paper. Press the
roll biscuit firmly and if possible put it in the freezer for an
hour. Coat the outside of the roll with the rest of the
chocolate mousse. Decorate the roll with the melted
chocolate and the sprinkles. Finally, garnish with some red
fruit, chocolate decoration and possibly some Atsina cress.

17
 Choux pastry

preparation Tip Make the croustillant/tiger print a day in advance so it can

firm up in the refrigerator. If you want a soft puff, you don't
need to make a croustillant.

10-20 INGREDIENTS
pieces
Choux batter:
250 grams whole milk
250 grams of water
220 grams unsalted butter
25 mins 5 grams of salt
prep 10 grams of sugar
time 8 grams invert sugar (optional)
275 grams flour (T55/patisserie flour)
5 eggs (or 6 eggs)
Croustillant:
20 mins 300 grams unsalted butter
oven 360 grams brown sugar
360 grams flour (T55/patisserie flour)

Grease the baking tray

20 grams of melted butter
1 tbsp flour

EQUIPMENT
saucepan/cooking pot
spatula
food processor/mixer
piping bag (optional)
baking paper
rolling pin
anti-stick baking sheet or silicone mat (optional)

18
 1 For the croustillant; Let the butter come to room
preparation temperature. Then mix it with the sugar and flour in the
stand mixer or mixing bowl. Use a dough hook and if
method necessary knead by hand. Place the dough in the fridge for
half a day for best results. Then place the dough between
two baking sheets and roll it out with a rolling pin as thin as
possible.

2 For the choux batter; Preheat the oven to 250 degrees. Bring
the milk, water, butter, salt and invert sugar to the boil over
medium heat. Then add the flour and turn the heat down
low. Stir the mixture with a spatula until it feels like a dry
dough ball. Then put it in the mixer or in a mixing bowl and
mix at medium speed with a dough hook. Then add the
eggs one by one, only adding the next egg when the batter
has completely absorbed it. The batter should have a
smooth consistency but not too thin. So only add the next
egg if the batter is not too thin. Optionally, scoop the batter
into a piping bag. (Tip: Make your own invert sugar by
dissolving 1 kilo of sugar in 1 litre of water and then adding
lemon juice. You can also use brown sugar instead of invert
sugar for this recipe).

3 Line a baking tray with baking paper, grease with melted

butter and then dust with flour. You can also use a non-stick
baking tray or a silicone baking mat. Pipe the choux batter
in the desired shape onto the baking tray. Cut the
croustillant into the same shape and place it on the batter.
The croustillant ensures that the choux pastry becomes nice
and crispy. You can also bake the choux pastry without the
croustillant, which gives you a nice soft choux pastry. Place
the baking tray in the oven and turn off the oven. Leave the
choux pastry in there for 10 minutes. Then set the oven to
160 degrees and let the choux bake for another 10 minutes.
Do not open the oven during baking.

4 Remove the choux pastry from the oven and allow them to
cool down. Then make a hole in the bottom and fill them
with the desired filling, such as whipped cream, vanilla
cream, etc. See Roger van Damme's recipe 'Paris-Brest' for
a delicious recipe with these choux pastries.

19
 Paris-brest

Preparation Tip To finish the Paris-Brest, Roger uses a crème de patisserie.

You will find the recipe for this in this workbook on pages 27
and 28; you can also use ready-made crème de patisserie.

To prepare this recipe, you will need choux batter and a

serves croustillant. See page 18 for supplies and page 19, steps 1-5
6 for preparation.

INGREDIENTS
Hazelnut mousseline Decoration
60 mins 1 litre whole milk crème de patisserie
prep 400 grams of sugar 1 passion fruit
time 160 grams egg yolk icing sugar
140 gram custard powder chocolate decoration
320 gram hazelnut nougatine biscuits
praline paste (or hazelnut 12 hazelnuts
20 mins paste) 175 grams of sugar
oven 520 grams unsalted 40 gram water
butter caramel

EQUIPMENT
Saucepan
Whisk
Frying pan

20
 1 For the croustillant; Let the butter come to room
preparation temperature. Then mix it with the sugar and flour in the
stand mixer or mixing bowl. Use a dough hook and mix until
method homogeneous, if necessary knead by hand. Place the
dough in the fridge for half a day for best results. Then
place the dough between two baking sheets and roll it out
with a rolling pin as thin as possible.

2 For the choux batter; Preheat the oven to 250 degrees. Bring
the milk, water, butter, salt and invert sugar to the boil over
medium heat. Then add the flour and turn the heat down
low. Stir the mixture with a spatula until it feels like a dry
dough ball. Then put it in the mixer or in a bowl and mix at
medium speed with a dough hook. Then add the eggs one
by one, only adding the next egg when the batter has
completely absorbed it. The batter should have a smooth
consistency but not too thin. So only add the last egg if the
batter is not too thin. Spoon the batter into a piping bag. Fill
the silicone donut mould with the donut batter and place in
the freezer for 2 to 3 hours. Don't have such a mould? Then
line a baking tray with baking paper, grease with melted
butter and dust with flour. Pipe the batter onto the baking
tray in a ring shape, make sure that you make two layers so
that the choux are nice and high.

3 Cut out a ring shape from the croustillant and place the
ring on top of the choux batter. Slide the choux pastry into
the preheated oven and switch off the oven. Leave the
pastry in there for 10 minutes. Then set the oven to 160
degrees and let the choux pastry bake for another 10
minutes. (Tip: The choux pastry must be golden brown
before you take them out of the oven. Do not open the oven
during baking, or they will collapse).

21
 4 For the hazelnut mousseline; Let the butter come to room
temperature. Put the milk and half of the sugar in a pan and
bring slowly to the boil. In the meantime, mix the rest of the
sugar in a large bowl with the pudding powder, the praline
paste and the egg yolks. If necessary, add a splash of milk
to make it a smooth mixture. As soon as the milk boils, add
it to the egg yolk mixture and stir for a moment. Then put
everything back into the pan and put it on low heat. Stir with
a whisk until a thick pudding forms. Remove from the heat
and place in a bowl. Cover with plastic foil, press the foil
firmly onto the pudding and leave to cool down to around
40 degrees. Then mix the pudding with a dough hook in the
food processor or mixing bowl and add the butter in small
lumps. Then put the mousseline in a piping bag with a
serrated nozzle and leave to cool in the fridge.

5 Cut the choux pastry in half with a bread knife and fill them
with a layer of crème de patisserie. Halve the passion fruit
and use a spoon to scoop a small amount of passion fruit
onto the crème de patisserie. Then pipe the mousseline in
pretty tufts onto the crème de patisserie and place the
other half of the choux ring on top. (Tip: Watch Roger van
Damme's Crème de patisserie video for the recipe for the
cream)

6 Decorate the Paris-Brest with some icing sugar, mousseline,

chocolate decoration and nougatine biscuits. For the
finishing touch; Bring the sugar and water to the boil in a
pan. Stir well until the sugar has dissolved. As soon as the
mixture boils, stop stirring and wait until it turns golden
brown. Meanwhile, prick the hazelnuts onto cocktail sticks
and dip them into the caramel as soon as it is ready. Leave
them to drain upside down until the caramel has hardened,
remove the cocktail sticks and decorate the Paris-Brest with
these pretty hazelnuts.

22
 Bruges ‘kletskoppen’ (hazelnut
cookies)

Tip Prepare the batter a day in advance for the best result.
preparation
INGREDIENTS
200 grams of butter
200 grams of sugar
20
cookies 1 tbsp ground hazelnuts
100 ml orange juice
100 ml grapefruit juice
200 grams cassonade sugar (possibly brown sugar)
150 grams pastry flour
15 mins
prep
time EQUIPMENT
mixer or food processor
baking paper

10 mins
oven

23
 1 Preheat the oven to 180 degrees (hot air) and line a baking
preparation tray with baking paper.

method 2 Let the butter come to room temperature. Then mix the
butter and sugar with a mixer or stand mixer. Add the
cassonade sugar and the hazelnut pieces while stirring.
Heat the orange juice and grapefruit juice for 30 seconds in
the microwave. Carefully pour the orange juice and
grapefruit juice into the mixture. Finally, add the flour a little
at a time and mix for about 2 minutes. Make sure that
everything is well mixed.

3 Scoop small balls of the batter onto the baking paper

(about the size of a 50 euro cent coin). Leave enough
space between the biscuits, as they will still rise quite a bit.
Bake the biscuits for 8 to 10 minutes in the oven at 180
degrees. Then remove the biscuits immediately from the
baking paper. Serve the Brugse Kletskoppen with a delicious
scoop of vanilla ice cream.

24
 Basic Sponge cake

preparation INGREDIENTS

8 eggs
240 grams of sugar
240 gram pastry flour
1 60 gram butter
biscuit 20 grams flour (may also be pastry flour)

EQUIPMENT
20 mins springform pan
prep
saucepan/cooking
time
potwhisk
food processor/mixer

40 mins
oven

25
 1 Preheat the oven to 160 degrees.
preparation
2 Put the eggs in a pan and beat with a whisk. Add the sugar
method and mix with the beaten eggs. Put the pan on low heat and
heat it to about 50 degrees. Whisk constantly. Then pour the
mixture into the stand mixer (or use a mixing bowl and
mixer) and beat the batter until light and fluffy. Sift the
pastry flour and add to the light batter a little at a time. Mix
the flour through the batter with a spatula. Melt ⅔ of the
butter in the microwave or in a pan, allow to cool briefly and
then add to the batter. Briefly fold in the batter. (Tip: The
batter is fluffy when it sticks to the whisk).

3 Grease the springform with the remaining butter. Dust the

inside of the springform with a little flour. Put the batter into
the springform and bake in the middle of the preheated
oven for 40 minutes. This basic biscuit can then be used for
many different cakes such as a mocha cake, a whipped
cream cake or a chipolata cake. If you add a little cocoa
powder to the batter, you get a chocolate sponge cake that
can be used perfectly for a chocolate cake. In the episode
'Magnificent mocha cake', Roger makes a mocha cake with
this biscuit. You can find the recipe below the video or in the
workbook.

26
 crème de patisserie

preparation INGREDIENTS

1 litre of milk
1 (bourbon) vanilla pod
250 grams of icing sugar
25 mins
5 egg yolks
prep
time 90 grams of custard powder
100 grams of unsalted butter

EQUIPMENT

saucepan/cooking pot
whisk
sieve
cling film (contact
film)
piping bag (optional)

27
 1 Take the butter out of the fridge and let it soften. Put half of
preparation the milk in a saucepan. Split the vanilla pod and scrape out
the marrow. Add the vanilla marrow and the stick to the
method milk and bring to the boil over low heat. Stir the milk
occasionally to prevent it from burning on the bottom. (Tip:
Prepare the milk with vanilla a day in advance and keep
overnight in the fridge. This will ensure the best absorption
of the vanilla and give the cream a nice deep flavour).

2 Put the remaining milk with the icing sugar and the yolks in
a bowl and mix with a whisk until smooth. Then add the
custard powder and mix again until smooth. Pour the
mixture through a sieve into the milk with vanilla and bring
slowly to the boil again over a low heat. In the meantime,
keep stirring with a whisk. As soon as the cream starts to
boil and has become thick, remove it from the heat
immediately, take out the vanilla pod and pour it into a
bowl. Cover the cream with cling film, press the foil onto the
cream. Leave to cool in the fridge to a temperature of 35-
40 degrees. Then take it out of the fridge and add the butter
in small lumps to the cream. Mix with a whisk until the butter
has been completely incorporated into the cream. Scoop
the crème de patisserie into a piping bag for optimal use.

3 The crème de patisserie is now ready and can be used for

all sorts of preparations such as a tompouce, a fruit slice, a
cream puff or a beautiful cake. In the episode 'Magnificent
mocha cake', Roger makes a mug cake with this crème de
patisserie.

28
 Magnificent Mocha Cake

Tip For the mocca cake Roger uses a basic biscuit and crème de
preparation patisserie. For the requirements and preparation instructions
of the basic sponge cake see page 25 and 26. For the
requirements and preparation instructions of the crème de
patisserie see page 27 and 28.
serves
8 INGREDIENTS
For the mocha cream: For the rest of the cake:
480 grams of unsalted butter 1 basic biscuit
375 ml of milk crème de patisserie
60 mins 1½ tbsp of instant coffee
prep 1 nespresso cup For the finish:
time 250 grams of sugar nougatine
125 grams of cream chocolate decoration
4 egg yolks icing sugar
40 grams of custard powder mint
mocha beans

EQUIPMENT

saucepan/cooking pot
whisk
mixing bowl
cling film
food processor/mixer
large serrated knife
piping bag
palette knife (optional)

29
 1 Let the butter come to room temperature. Put the cream,
preparation egg yolks, half the sugar and the custard powder in a bowl
and mix with a whisk until smooth. Put the milk, instant
method coffee and the coffee of the Nespresso cup into a pan. Add
the remaining half of the sugar and mix with a whisk. Heat
over low heat and bring to the boil while stirring. Then pour
⅓ of the coffee mixture into the cream, stir briefly with a
whisk and then pour it back into the pan. Bring to the boil
while stirring until the cream has a nice thickness. As soon
as the cream starts to boil and has become thick, remove
from the heat and pour into a bowl. Cover the cream with
cling film and press the film onto the cream. Let the cream
cool down in the fridge to a temperature of 35-40 degrees
(about half an hour). Then beat the butter in the stand
mixer or with a mixer. While mixing, add the cooled cream
to the butter little by little. Mix for about 4 minutes until you
have a nice smooth cream.

2 Cut the biscuit twice horizontally, so that there are 3 equal

parts. Watch the episode 'Basis biscuit' by Roger van
Damme for the biscuit recipe. Cover the bottom with the
crème de patisserie, if desired use a piping bag for a neat
result. Watch the video 'Crème de patisserie' by Roger van
Damme for the recipe. Place the middle layer on top of the
crème de patisserie and cover with a thin layer of mocha
cream. Lay the top layer on the mocha cream and spread
some of the mocha cream over the whole cake. Cover the
bottom part of the cake with the nougatine. Then place the
cake on a nice cake dish or board for presentation. Spoon
the rest of the mocha cream into a piping bag, possibly
with a star-shaped nozzle, and decorate the top of the cake
with it. Finish the cake with some nice chocolate
decorations, icing sugar, mint and mocha beans if desired.

30
 The classic apple pie

Tip Make the sable dough a day in advance, that way the dough
preparation can firm up in the refrigerator.

INGREDIENTS
Filling:
Sable dough 3 Granny Smith apples
serves 155 grams of unsalted 3 sweet apples (Fuji)
6 butter ½ lemon
75 grams of sugar slice of biscuit, the size of
275 grams of flour the cake ring
30 grams of almond 4 tbsp of jam (apple,
powder (100% almond apricot or orange)
60 mins
powder)
prep 200 grams of almond
time 6 grams of baking powder paste (optional)
1 egg 100 grams of pastry
1 vanilla pod cream (optional)
1 lime 2 egg yolks
pinch of salt 10 gram of cornflour
40 grams of unsalted
butter
EQUIPMENT
food processor/mixer
whisk
cake ring/springform
pan
grater
baking paper
rolling pin
cooking pot/frying pan

31
 1 Preheat the oven to 170 degrees.
Preparation
2 For the sable: Let the butter come to room temperature. Put
method the butter in the stand mixer or in a mixing bowl and mix
with the sugar, the almond powder, the salt and the baking
powder. Add half of the flour and mix on a low setting. Add
the egg while mixing. Grate the zest of the lime into the
mixture. Split the vanilla pod and scrape out the marrow.
Add the marrow to the mixture. Switch off the mixer briefly,
add the rest of the flour, and then mix on a medium speed
until you have a good dough. Knead it into a nice ball with
your hands and ideally place it in the fridge for 20 minutes.
Place the dough between two pieces of baking paper and
roll it out with a rolling pin to 5 mm thick. Cover the base
and sides of the baking tin with the dough and press firmly.
Cut off the edges neatly.

3 For the filling: Place a biscuit slice the size of the baking tin
on the base. You can also use slices of cake for this. You
can buy the biscuit in a shop, but if you want to make it
yourself, watch the video and recipe for 'Basis biscuit' by
Roger. Grease the biscuit and the edges with the jam. Mix
the almond paste with a little water until smooth and cover
the bottom with this mixture (you can also leave out the
almond paste). If desired, add another layer of pastry
cream. Peel the apples and cut into cubes of 1 cm by 1 cm.
Melt the butter in a pan, then put it in a large bowl with the
juice of the lemon, the egg yolks and the cornstarch. Mix
with a whisk until smooth. Mix the diced apples into this
mixture and fill the pie with the apples. Press the apples
carefully. Place the apple cake in the middle of the oven
and bake for 35-45 minutes until golden brown. Cut some
nice slices of apple for the finishing touch and sprinkle with
icing sugar.

32
 Summery cake with red fruit

Tip If you buy the base and the biscuit ready-made, this cake will
preparation be ready in no time.

Roger has already made a sable dough (pages 31 and 32),

basic biscuit (pages 25 and 26) and crème de patisserie
serves (pages 27 and 28) in previous masterclasses. He uses these
6 components to prepare this summer cake.

INGREDIENTS

1 sable/shortcrust pastry base

60 mins 1 basic biscuit
prep crème de patisserie
time 4 tbsp of red fruit jam
150 grams of blueberries
150 grams of raspberries
400 grams of strawberries
40 grams of jelly powder (optional)
sprigs of Atsina cress or mint (optional)

33
 1 Coat the sable/sand dough base with the red fruit jam.
Preparation Watch Roger's episode 'The classic apple pie' for the recipe
for the base. Cut a thin layer of biscuit in the same shape
method as the sable/sand dough base and place it on the jam. See
Roger's episode 'Basic biscuit' for the biscuit recipe. Spread
a generous amount of crème de patisserie over the biscuit.
For the recipe for the crème de patisserie, see Roger's
‘Crème de patisserie’. Decorate the cake with the red fruit.

2 To keep the cake fresh and beautiful for a longer period of

time, you can finish it off with a neutral jelly. To do this,
prepare the covering jelly as indicated on the packaging.
Then coat the fruit with the jelly. Finally, decorate with some
Atsina cress or sprigs of mint.

34
www.cheflix.com | all rights reserved