Easter & Springtime recipe inspiration 2019

Easter & springtime inspiration 2019

Fleur d’Asie

pg 2

Gourmet Trio

Bichoc'

pg 6

Marcona

pg 10

Raspberry, Pomelos and Pistachio Tart

pg 12

Victoria Tart

pg 14

Fluffy Rabbit

pg 16

Caracrunch

pg 4

pg 8

1

Fleur d’Asie

BY BAPTISTE BLANC Makes 24 desserts

YUZU INSPIRATION WHIPPED GANACHE

l 85g Yuzu pulp l 10g Glucose DE 38/40 l 10g Inverted sugar l 250g Valrhona Yuzu Inspiration l 10g Cocoa butter l 290g UHT cream 35%

Heat the pulp along with the glucose and inverted sugar.

Gradually pour the hot mixture over the melted couverture and cocoa butter.

Immediately mix using an electric mixer to make a perfect emulsion.

Add the cold cream.

Mix in the electric mixer again.

Store in the refrigerator and leave to stiffen, preferably overnight.

Whip until firm.

Finish off by adding the clarified liquid butter, which you have melted at 95°F (35°C), and the oil.

Once you have made the dough, incorporate the chopped Strawberry Inspiration couverture, then mix.

Mix the milk with the whole eggs, caster sugar, inverted sugar and salt.

Sift the flour with the baking powder and starch, then incorporate the egg and sugar mixture.

On Offer

2

l 310g Raspberry pulp l 50g Glucose DE 38/40 l 50g Caster sugar l 5g Pectin NH

RASPBERRY INSPIRATION CRUNCHY FROSTING

Heat the pulp and glucose to 105°F (40°C).

Mix the caster sugar with the pectin NH then add it to the heated pulp.

Bring to the boil and store in the fridge.

l 280g Valrhona Raspberry Inspiration l 30g Grape seed oil l 50g Éclat d’Or Melt the couverture and oil at 95°F (35°C) and add the Éclat d’Or. While it is still at 95°F (35°C), use to ice the dessert and leave to crystallize in the refrigerator.

ASSEMBLY & FINISHING

RASPBERRY SORBET STRAWBERRY l 40g Water INSPIRATION MUFFINS l 20g Powdered glucose DE 33

l 85g Whole UHT milk l 90g Whole eggs l 65g Caster sugar l 15g Inverted sugar l 2g Fine salt l 150g Strong white bread flour l 9.5g Baking powder l 15g Potato starch flour l 50g Clarified liquid butter l 45g Sunflower oil l 120g Valrhona Strawberry Inspiration

RASPBERRY CONFIT

l 45g Caster sugar l 1g Stabilizer SE 64 l 200g Raspberry pulp

Pour some water into a saucepan.

Heat to 105°F (40°C), then add the atomized glucose, sugar, and the stabilizer mixed together with a small portion of caster sugar.

Bring to the boil.

Quickly cool the mixture to 40°F (4°C) then leave to sit in the refrigerator for 12 hours.

Before you churn your mixture, mix the raspberry pulp into the syrup.

Mix in an electric mixer and churn.

On Offer

Make the confit, the whipped ganache, the sorbet and the frosting.

Make the muffin mix and pour approx. 25g into each 4.5cm-diameter ring.

Bake at 320°F (160°C) for approx. 15 minutes. Freeze.

Use the crunchy frosting to ice the muffins.

Make thin sheets of pre-hardened Raspberry Inspiration between two pieces of confectionery dipping paper and cut them into flower shapes, each with six petals and an approx. diameter of 8cm. Leave to harden.

Put the Raspberry Inspiration muffin in the center of the plate.

Use the confit to create a decorative design around the plate.

Whip up the Yuzu Inspiration whipped ganache and place six scoops of it around the Raspberry Inspiration flower. In each scoop, make an indent which runs into the center of the flower using a teaspoon. Fill the indents with raspberry confit.

Then stick the flower onto the muffins using a dab of whipped ganache and put a scoop of raspberry sorbet with a diameter of approx.

3cm at its center.

On Offer

Valrhona Yuzu Inspiration

Valrhona Strawberry Inspiration

Valrhona Raspberry Inspiration

VAL19998 – 3kg bag of beans

VAL15391 – 3kg bag of beans

VAL19999 – 3kg bag of beans

BAPTISTE BLANC Pastry Chef at L’École Valrhona (Tain l’Hermitage)

3

Gourmet Trio

BY BAPTISTE BLANC

SUGAR-COATED SWEET & SAVOURY NUTS l 130g Caster sugar l 50g Water l 80g Whole blanched almonds l 80g Raw pecans l 80g Raw Iranian pistachios l 8g Fleur de sel Toast then chop the nuts.

Cook the sugar and water at 240°F (115°C).

Add the nuts and fleur de sel to the cooked sugar mix.

Break the mixture up into pieces and leave to chill on a tray.

ASSEMBLY AND FINISHING

ALMOND INSPIRATION EGG

l SQ Valrhona Strawberry Inspiration l SQ Valrhona Passionfruit Inspiration l SQ Valrhona Almond Inspiration l Valrhona Egg Mould

STRAWBERRY INSPIRATION EGG

balancing them between two rulers. Before hardening is complete, trim away any excess, then mold again. Tap the mold to obtain the thickness you require.

Leave to harden, trim again, then refrigerate for a few minutes or leave at a temperature of 60°F (17°C) until the product is ready to slip out of its mold. To make the base, spread some Strawberry Inspiration couverture into a 4mm-tall frame. Once the couverture starts to set, cut it into 3.5cm squares. Leave it to set between two flat surfaces at 60°F (17°C).

Stick the egg halves together by melting each one’s edges on a hot surface (135-140°F or 58-60°C) so that they seal firmly.

Soften the eggs’ base using a hot plate and stick them on their bases.

Using a pastry cone and some pre-set couverture, stick on some sugar-coated nut pieces (see photo).

Use some pre-hardened Strawberry Inspiration couverture to mold some 7cm eggs.

Turn out and leave the couverture to spread for a few moments, then smooth away any excess.

Let any excess drip out of the molds by

Use some pre-hardened Almond Inspiration couverture to mold the eggs: Use the same steps as for the Strawberry Inspiration egg.

To make the base, pour approx. 10g of Almond Inspiration couverture into the bottom of a 7cm egg mold.

Leave to harden at 60°F (17°C).

Stick the egg halves together by melting each one’s edges on a hot surface (135-140°F or 58-60°C) so that they seal firmly. Use a piping bag (no nozzle required) to draw a line of pre-hardened Almond Inspiration couverture onto the egg, then immediately dip the egg into the cocoa nibs (see photo). Leave to

On Offer

Valrhona 3-egg Mould Collection 7cm Batch of 10 moulds VAL18960

4

harden.

Soften the eggs’ base using a hot plate and stick them on their bases.

PASSIONFRUIT INSPIRATION EGG

Use some pre-hardened Passionfruit Inspiration to mold your 7cm eggs.

Turn out and leave the couverture to spread for a few moments, then smooth away any excess.

Drain the molds by holding them suspended over two rulers. Before hardening is complete, trim away any excess, then mold again with pre-hardened dark couverture.

Tap the mold to obtain the thickness you require.

Leave to harden, trim again, then refrigerate for a few minutes or leave at a temperature of 60°F (17°C) until the product is ready to slip out of its mold.

To make the base, make a dot of prehardened couverture with a diameter of approx. 3cm, then lightly tap the surface it is resting on.

Leave to harden at 60°F (17°C). Stick the egg halves together by melting each one’s edges on a hot surface (135-140°F or 58-60°C) so that they seal firmly.

Soften the eggs’ base using a hot plate and stick them on their bases.

Briefly run a pre-heated metal ruler across the surface of the egg to reveal the dark couverture.

On Offer

On Offer

Valrhona Almond Inspiration

Valrhona Strawberry Inspiration

Valrhona Passion Fruit Inspiration

VAL14029 – 3kg bag of beans

VAL15391 – 3kg bag of beans

VAL15390 – 3kg bag of beans

BAPTISTE BLANC Pastry Chef at L’École Valrhona (Tain l’Hermitage)

5

RÉMI MONTAGNE Pastry Chef at L’École Valrhona Tain l’Hermitage)

6

Bichoc’

BY RÉMI MONTAGNE ASSEMBLY AND FINISHING l SQ Valrhona Azélia 35% l SQ Valrhona Biskélia 34% l SQ Valrhona Opalys 33% l Valrhona Vibrato Mould

OTHER ALTERNATIVES l SQ Caraïbe 66% l SQ Jivara 40% l SQ Opalys 33% l SQ Caraïbe 66% l SQ Jivara 40% l SQ Dulcey 32%

On Offer

ValrhonaVibrato Egg Mould 14cm

VAL12818

Valrhona Dulcey 32% VAL9458 – 3kg bag of beans

Mold your Vibrato eggs using some prehardened milk couverture.

Turn out and leave the couverture to spread for a few moments, then smooth away any excess.

Drain the molds by holding them suspended over two rulers. Before they set completely, trim off any excess, then mold the eggs again using pre-hardened white chocolate. Tap the mold to get the thickness you require.

Leave to harden, trim again, then refrigerate for a few minutes and leave at a temperature of 60°F (17°C) until the chocolate is ready to slip out of its mold.

Follow the same method using the same number of molds, swapping milk couverture for Biskélia blond couverture.

Leave to harden.

Then stick the milk and white Vibrato halfeggs to the Biskélia Blond and white Vibrato half-eggs. Take care to make sure that they don’t touch along their entire length (see photo): Melt the edge of each piece on a hot plate at 135-140°F (58-60°C) so that the eggs seal solidly.

Leave to harden.

To make the bases, fill in the molds with prehardened dark couverture.

Leave to harden at 60°F (17°C).

To finish your eggs, soften their bases using a hot plate and stick them onto the base.

Tip: Use some pre-hardened couverture to create a sticking point in the middle and solidify the whole assembly

On Offer

Valrhona Azélia 35% VAL11603 – 3kg bag of beans

7

Caracrunch

BY JÉRÉMY ASPA

Makes six 16cm-diameter desserts

CARAMÉLIA FROSTING

l 170g Water l 220g Caster sugar l 280g Glucose DE 38/40 l 220g Sweetened condensed milk l 15g Powdered gelatin (220 Bloom) l 75g Water l 430g Valrhona Caramélia 36% l 350g Valrhona Absolu Cristal Neutral Glaze l 35g Water Rehydrate the gelatin. Use the sugar, water and glucose to make a syrup. Heat to 220°F (104°C). Incorporate the sweetened condensed milk and the melted gelatin, then gradually pour the mix out over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion.

Bring the Absolu Cristal to the boil, add it to the smaller portion of water and mix in an electric mixer. Store in the refrigerator.

Leave to harden for 12 hours before use. Reheat the frosting to 90-95°F (3234°C), then mix it in an electric mixer to homogenize and to get rid of as many air bubbles as possible.

Ice.

CARAMÉLIA SPRAY MIX

l 200g Cocoa butter l 300g Valrhona Caramélia 36%

JÉRÉMY ASPA Pastry Chef at L’École Valrhona (Tain l’Hermitage)

8

Melt the ingredients together. Use a chinois to strain before using the mixture. To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.

MANGO AND PASSIONFRUIT JELLY

l 2.5g powdered gelatin (220 Bloom) l 12g Water for the gelatin l 6g Pectin NH l 150g Caster sugar l 290g Mango pulp l 160g Passionfruit pulp

Rehydrate the gelatin.

Mix the sugar and pectin.

Heat the pulp to 105°F (40°C) and incorporate the sugar and pectin mix. Boil.

Add the rehydrated gelatin.

CARAMÉLIA ÉCLAT D’OR CRISP

l 320g Valrhona Caramélia 36% l 160g Valrhona Éclat d’Or

Melt the couverture.

Add the Éclat d’Or, spreading it around immediately

CHOCOLATE GENOA CAKE

l 180g Almond paste from Provence 50% l 220g Whole eggs l 30g Strong white bread flour l 6g Baking powder l 110g Valrhona Extra Amer 67% l 50g Clarified liquid butter Whip up the eggs with the almond paste while heating them to 105-115°F (40-45°C).

At the same time, melt the chocolate with the liquid butter. Sift the flour and baking powder together.

As soon as a ribbon forms, set aside a small portion – You will later mix this with the melted chocolate and liquid butter.

Once the mixing process is complete, gently incorporate the sifted flour and baking powder.

CRÈME ANGLAISE l 100g UHT cream 35% l 100g Whole UHT milk l 40g Egg yolks

l 20g Caster sugar Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

CARAMÉLIA CREAM MIX

l 360g Crème anglaise l 1.5g Powdered gelatin (220 Bloom) l 7.5g Water for the gelatin l 260g Valrhona Caramélia 36% Once the crème anglaise has been heated up and sieved through a chinois, add the rehydrated gelatin and use a spatula to emulsify it with the melted chocolate until you obtain a smooth, shiny, elastic texture.

To complete the emulsion, mix in an electric mixer – Be careful not to incorporate any air and make sure you work at a temperature higher than 95°F (35°C) Using this technique guarantees a cream that is never stiff, even after freezing

CARAMÉLIA CRÈME ANGLAISE MOUSSE

l 310g Crème anglaise l 2.5g Powdered gelatin (220 Bloom) l 12.5g Water for the gelatin l 470g Valrhona Caramélia 36% l 460g UHT cream 35% If necessary, add rehydrated gelatin to the warm, strained crème anglaise. Slowly pour this mixture over the melted couverture.

Immediately mix using an electric mixer to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add the remaining frothy whipped cream.

ASSEMBLY AND FINISHING Prepare the frosting, spray gun mixture and jelly. Make the Caramélia Éclat d’Or crisp and spread 80g into each 14cm-diameter ring. Make the Genoa cake and pour 100g onto the crisp.

Bake at 355°F (180°C) for approx. 5-6 minutes.

Leave to cool. Pour out 100g of Caramélia cream mix at 95°F (35°C). Leave to set for 2 hours in the refrigerator, then turn out and

freeze.

Make the crème anglaise mousse and pour 200g into 16cm rings with a height of 4cm.

Put the insert in place straight away as you are making your dessert upside down. Freeze each dessert. Cut out a thermoformed 13cm egg mold and position it in the dessert’s center. Ice the edges with Caramélia frosting heated to 95-105°F (35-40°C), smooth it and put it on a piece of card.

Temper the milk couverture and mold some half-eggs. Before they have hardened completely, cut out an inner portion of the egg (see photo).

Leave to harden. Turn out and place the egg shells in the refrigerator so that you can make a velvet effect using the spray gun mixture.

Place the chocolate decorations on the dessert and fill the inside of the half-eggs with 100g of jelly.

On Offer

Caramelia 36% Milk chocolate

VAL7098 – 3kg bag of beans

On Offer

Extra amer 67% Dark Chocolate

VAL4663 – 3kg bag of beans

Egg Mould

10 moulds, 13cm, 2 prints VAL10846

9

Marcona

BY DAVID BRIAND Makes six desserts

ALMOND SHORTCRUST PASTRY

ALMOND GENOA CAKE

l 60g Traditional French wheat flour l 30g Dry butter 84% l 25g Icing sugar l 10g Powdered blanched almonds l 0.5g Salt l 15g Whole eggs

l 320g Valrhona Almond Paste from Provence 50% l 310g Whole eggs l 60g French white pastry flour l 4g Baking powder l 35g Valrhona Clarified liquid butter

Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs.

As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).

Warm the almond paste and mix it with half the eggs to give it a more liquid consistency.

Beat the mixture and add the remaining egg once the process is nearly over.

As soon as a ribbon forms in the egg mix, remove a small portion, as you will need to add this to the liquid butter.

Mix all the ingredients together, carefully incorporating the flour and baking powder (which you have sifted in advance).

Bake in a frame at 340-355°F (170-180°C) for approx. 15-20 minutes.

YUZU INSPIRATION PRESSED SHORTCRUST PASTRY

l 120g Almond Shortcrust Pastry l 120g Éclat d’Or l 120g Valrhona Yuzu Inspiration

Mix the baked shortcrust pastry into crumbs in a blender, then incorporate the Éclat d’Or and melted Yuzu Inspiration.

Tip: Use offcuts from the shortcrust you’ve made as part of your daily work on other products.

LEMON CONFIT

l 30g Caster sugar l 6.5g Pectin NH l 160g Mixed whole lemon l 130g Lemon juice l 60g Caster sugar l 1 Vanilla pod

Mix the smaller portion of sugar with the pectin. Heat up the mixed lemon pulp, the lemon juice, the larger portion of sugar and the vanilla.

At 105°F (40°C), add the sugar and pectin, then bring the mixture to the boil.

Set aside.

IVOIRE & ALMOND WHIPPED GANACHE

DAVID BRIAND Pastry Chef at L’École Valrhona Tain l’Hermitage)

10

l 430g UHT cream 35% l 50g Inverted sugar l 50g Glucose DE 38/40 l 150g Valrhona Ivoire 35% l 55g Cocoa butter l 260g Almond Paste from Provence 70% l 790g UHT cream 35%

Heat up the smaller portion of cream, the inverted sugar and the glucose.

Slowly pour this hot mixture over the melted chocolate and cocoa butter. Immediately mix using an electric mixer to make a perfect

emulsion. Add the finely diced almond paste and mix again in a mixer.

Slowly add the larger portion of cold cream, mixing all the while.

Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

ABSOLU SPRAY MIX

l 730g Valrhona Absolu Cristal Neutral Glaze l 73g Water

Bring the neutral Absolu Cristal glazing to the boil in water.

Immediately apply using a spray gun at about 175°F (80°C).

FINISHING

Make the lemon confit and the Ivoire and almond whipped ganache. Use 15cmdiameter rings to make shortcrust pastry disks (65g) and put them in the refrigerator.

Bake the almond genoa cake in 15cmdiameter silicone molds. Set aside.

To make the insert, spread 30g of lemon confit onto a disk of cake then cover this with a second layer of cake. Spread on another 30g of confit. Freeze. Make a stencil and place it on a silicone mat. Spread out some lemon confit. Freeze.

Whip up the whipped ganache, then spread 200g into a 16cm-diameter ring which you have placed on the stencil.

Put the insert in place, press down gently, and then spread out a further 80g of whipped ganache.

Finish off the assembly with a disk of shortcrust pastry. Freeze.

Turn out your dessert, then use a piping bag with a fluted nozzle to pipe out dabs of ganache. Flatten these down using a square piece of acetate. Freeze. Spray on a thin layer of Absolu glaze using a spray gun.

On Offer

On Offer

Valrhona Yuzu Inspiration

Valrhona Ivoire 35% white chocolate

Absolu Cristal Neutral Glaze

VAL19998 – 3kg bag of beans

VAL4660 – 3kg bag of beans

VAL5010 – 5kg tub

11

Raspberry, Pomelos and Pistachio Tart

BY ETIENNE LEROY

MOIST PISTACHIO SPONGE

Total weight 844 g Weight for 1 frame 40x30 670 g

l 326g Almond paste l 228g Whole eggs l 26g Flour l 2g Salt l 26g Potato starch l 26g Melted butter l 140g Pistachio paste l 70g PCB Raspberry Pieces Pure Emotion Soften the marzipan with a mixer and gradually add the eggs.

Heat the mixture lightly (40° C) and emulsify with a whisk. Add the sieved powdered ingredients and finish with hot melted butter & the pistachio paste. Add the raspberry pieces Pure Emotion. Spread over a 40 x 30 flexipat sheet Bake at 175° C / 14 minutes in a fan oven.

Cut into 10cm diameter discs.

Set aside for assembly later.

PISTACHIO CRISP

Total weight 460g Weight per diam 14 cm insert 100g l 56g Butter

ETIENNE LEROY Pastry World Champion

10

l 56g Icing sugar l 14g Starch l 56g Maïzena cornflour (or similar) l 36g Pistachio powder l 1.2g Fleur de sel (sea salt) l 51g Praline wafer crisp (Feuillantine) l 68g White covering chocolate l 50g Pistachio paste l 42g Caramelized Pistachio l 30g PCB Raspberry Pieces Pure Emotion Cream the butter with the icing sugar. Add the starch, cornflour and pistachio powder.

When you get a nice crumble texture, spread over your silpain sheet and place on an oven tray. Bake in the oven at 150°C (vent open) about 25 minutes. Cool and mix in a blender.

Melt the covering chocolate and mix with the pistachio paste.

Mix the blended shortbread, the blended fleur de sel, the feuillantine (praline wafer crisp), the caramelized crushed pistachios and the raspberry pieces Pure Emotion together.

Add to diameter 14cm circles. Freeze.

PISTACHIO MASCARPONE CREAM

Total weight 1079g

l 109g Milk l 337g Cream l ½ Vanilla pod l 49g Caster sugar l 7,5g Powdered Cream l 90g Egg yolks l 50g Gelatin l 337g Mascarpone l 100g Pistachio paste Warm up the cream and the milk. Infuse the cracked and scraped vanilla pods.

Blanch the egg yolks with the caster sugar and the powdered cream. Bring the milk and cream to a boil. Add the gelatin and pour over the mascarpone and pistachio paste.

Blend and cool to 4°C. The next day emulsify with a whisk.

Spread over the reconstituted pistachio shortbread. Freeze.

Unmold by lightly heating the circle mould.

Flock with cocoa butter Barley Grass Pure Emotion to obtain a green velvet effect.

MASCARPONE CHANTILLY WITH GRAPEFRUIT

Total weight 942g

l 547g Pouring cream l 82g Brown sugar l 43g Gelatin l 270g Mascarpone l Pomelos zest 1 pomelos l Lemon Zest ½ lemon Heat ½ of the cream with the sugar and zests.

Leave infuse 10 minutes and strain. Add the gelatin and pour the other half of the cream over the mascarpone. Leave to cool.

Make this cream at least 12 hours in advance.

To finish, use whipped cream.

RASPBERRY CONFIT

Total weight 412g Weight per 140mm insert 100g

l 192g Raspberries purée l 95g PCB Raspberry Pieces Pure Emotion l 58g Inverted sugar l 19g Caster sugar l 6.5g NH pectin l 26g Gelatin l 5g Yuzu juice l 10g Raspberry spirit Heat the raspberry purée, the raspberry pieces Pure Emotion and inverted sugar in a pan. Add the caster sugar and the NH pectin.

Boil for one minute. Add the gelatin, the yuzu juice and the raspberry alcohol.

FINISHING

Flock the crispy base and pistachio mascarpone cream with PCB Pure Emotion cocoa butter Barley Grass.

Place over the pistachio and raspberry chip disc.

Place fresh raspberries around the edge.

Poach on the biscuit with raspberry confit.

Pipe on the whipped cream pomelos with a Saint Honoré nozzle.

Garnish with dehydrated raspberry chips and crushed pistachios.

Pure Emotion Raspberry Pieces

Pure Emotion Cocoa Butter Barley Grass

PCB045006

PCB045012

Pure Emotion Curved Rounds Raspberry Decorations PCB045031

11

Victoria Tart

BY THIERRY BAMAS

ALMOND SHORTBREAD

l 160g Butter l 80g Caster Sugar l 160g Flour l 2g Salt l 215g Almond Powder l 85g Brown Sugar

Mix all ingredients with a flat beater and then sieve.

20 min at 150°C

CRUNCH :

l 410g Almond Shortbread l 330g Almond Praline l 85g Cocoa Butter l 70g Butter l 100g Dark Chocolate Coating Melt the cocoa butter, butter and dark chocolate coating at 45°C. Mix all and place in the “flower” mould.

LIME BISCUIT

(650g / sheet) l 190g Egg l 55g Inverted Sugar l 90g Sugar l 55g Almond Powder l 90g Cream l 90g Flour l 5g Baking Powder l 55g Clarified Butter l 1g Salt l 2 Limes

PINEAPPLE-LIME CONFIT

Total weight: 800 g l 800g Pineapple Purée l 70g Glucose l 35g Inverted Sugar l 15g Pectin nH l 85g Caster Sugar l As desired: Fresh Pineapple Cubes Heat the pineapple purée, glucose and inverted sugar to 60°C. Mix the pectin nH and caster sugar and add to previous mixture, then cook at 85°C. Once the mixture has cooled, blend and pipe onto the biscuit in an irregular pattern.

Sprinkle with fresh pineapple then freeze.

Turn the biscuit over and insert it into the mousse to cover the “flower” mould.

COCONUT MOUSSE:

Total weight: 1000 g l 185g Milk l 50g Gelatine Mass l 20g Coconut Paste l 375g Ivory Coating l 375g Whipped Cream

Boil the milk, add the gelatine mass and the coconut paste. Pour over the chopped ivory coating tempered at 32°C , then add the whipped cream.

Fill the mould two-thirds full.

FINISHING

Blend all and bake for 10 min at 170° C / 9 min low forced convection.

After baking, cut into the shape of the “flower” mould.

Unmould and spray with PCB coloured cocoa butter white then place the flower on the praline crunch.

Place a disc of pineapple confit (frozen beforehand on a structured sheet) at the centre of the flower. Finish with small pineapple leaves cut into points and PCB decorations.

PCB Coloured Cocoa Butter White PCB004453

PCB Flower Mould PCB010308

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THIERRY BAMAS “Meilleur Ouvrier de France”, Pastry World Champion, Ice Cream Desserts

13

Fluffy Rabbit Recipe for 6 moulds: 515 g per mould: biscuit 50 g + cream 350 g + confit 100 g + punch 15 g

CINNAMON BISCUIT

50 g/mould

l 50g Icing sugar l 50g Ground almonds l 40g Whole eggs l 30g Egg yolks l 90g Egg whites l 35g Castor sugar l 40g Flour T55 l 7g Ground Ceylon cinnamon Whip together the icing sugar, ground almonds, whole eggs and yolks in a food mixer. Whip the egg whites to soft peaks, then stiffen with the sugar. Fold the whites into the first preparation. Fold in the flour and cinnamon. Pipe onto a Silpat and bake at 200°C until golden.

FROMAGE FRAIS CREAM FILLING

350 g/mould

l 120g Cream 36% fat l 2g Lemon zest l 1 Vanilla pod l 35g Gelatine sheet l 360g Italian meringue l 1080g Fromage frais 20% fat l 720g Whipped cream Heat the cream with the seeds from the vanilla pod and the lemon zest. Soak the gelatine in cold water and melt in the cream.

Incorporate first the Italian meringue, then the fromage frais and finally fold in the whipped cream.

CONFIT OF ALSACE PLUMS

100 g/mould

l 500g Stoned Alsace plums l 100g Cassonade brown sugar l 12g Yellow pectin l 1 Vanilla pod l 10g Lemon juice l 8g Gelatine sheet Cut the plums into large pieces, cook over high heat then add the brown sugar, pectin and the seeds from the vanilla pod. Continue cooking for 10-15 minutes, then add the lemon juice. Incorporate the soaked gelatine and set aside. Liquidize just enough to be able to pipe it – pieces of plum should still be visible.

CINNAMON & CARAMEL SOAKING SYRUP

FINISHING

Fill the moulds with the Fromage Frais Cream; tap the moulds on your work surface to remove air bubbles. Pipe plum confit into the mould and fill with more of the cream, then close the mould with a layer of cinnamon biscuit soaked in the syrup. Freeze.

Remove from the mould by dipping into water at 35°C, then place back in the freezer for a few minutes.

Coat the rabbit with a 50/50 mixture of cocoa butter and dark couverture chocolate heated to 40°C. Pipe spots of butter cream and position the eyes and add the rabbit’s nose, a half-sphere of dark couverture chocolate.

Suggestion: The rabbits can also be coated in white or milk chocolate, using the same recipe.

15 g/mould

l 35g Castor sugar l AD Cinnamon sticks l 70g Water Dry caramelize the sugar with the cinnamon.

Heat the water and add to the caramel to halt cooked. Bring to the boil. Strain and set aside.

Coloured cocoa butter white PCB004453

Rabbit entremet mould PCB009792

10

Eyes milk chocolate Regards Comics PCB019073

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