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Chefs presentation...................................... 3
Roxanne Dessert Glass with Griottines. 5
The Charleston Log...................................... 7
Caramel ........................................................ 9
CCC Dessert Glass......................................... 11
Planteur Galette............................................ 13
CentaurMacaroon....................................... 15
Coup de coeur............................................... 17
The Saint Sylvestre....................................... 19
Antoine SANTOS
1st Prize Tasting 2009
The First Pastry World Cup in Japan
With C Michalak, L. Poilev and B.Lederf.
Gastronomiquement vtre,
Jean-Michel PERRUCHON
Meilleur Ouvrier de France Ptissier.
BELLOUET CONSEIL
304/306 Rue Lecourbe
75015 Paris - France
www.ecolebellouetconseil.com
1. Streusel
60 g our
60 g castor sugar
60 g butter
4. Chocolate mousse
65 g milk
80 g couverture milk chocolate
115 g whipping cream
Mix together with the K-beater the butter, cut into pieces,
the sugar and the our. Chill in the refrigerator and then
push through a large wholed sieve. Spread over a piece of
sulfurised paper and cook in a fan forced oven at 160C for
15 minutes.
Cut the chocolate into small pieces and pour over it the hot milk.
Smooth out with a whisk and then mix with a blender. When the
mixture is at approximately 30C, delicately fold through the softly
whipped cream with a spatula.
2. Griottines perfumed
Chantilly cream
5. Griottines 40 g
3. Strawberry compote
100 g fresh strawberries
40 g castor sugar
100 g fresh strawberries
Cut the rst 100 g of strawberries into cubes and add the
sugar, cook until jam stage. Cool and add the second part of
strawberries cut into pieces.
Pass through a sieve the Griottines and then chop into pieces.
6. Assembly
With a piping bag, pipe 10 g of chantilly Griottines into each glass
and freeze. With a teaspoon, place approximately 5 g of streuzel
onto the the frozen cream. Pipe 25 g of chocolate mousse over the
streusel, and put back into the freezer. Spoon 5 g of the chopped
Griottines onto the chocolate mousse and the 15 g of strawberry
compote.
7. Decoration
Pipe the Griottine chantilly with a plain nosed nozzle and place a
Griottines on top.
Original creation
by Jean-Michel Perruchon,
Meilleur Ouvrier de France Ptissier
Ecole Bellouet Conseil
Paris, France
1. Brittany sable
150 g butter
140 g castor sugar
4 g salt
60 g egg yolks
70 g ground almonds
200 g our
20 g baking powder
In the mixer with the k-beater/paddle, mix together the
butter and sugar until it resembles a sandy texture. Add the
salt, ground almonds and the our, sieved with the baking
powder. Allow to rest in the refrigerator and then roll out to
3,5-4mm thickness. Cut into rectangles of 7 x 4 cm and cook
in a fan forced oven at 160C for 10-12 minutes.
2. Strawberries jelly
310 g strawberry puree
75 g castor sugar
42 g gelatin mass*
Make two tubes of 2.5 cm in diameter using sheets of
plastic stuck together with scotch tape and closed at one
end.
Mix the sugar and strawberry puree together, then adding
the melted gelatin mass from the microwave. Pour into the
tubes and freeze. Set aside for the assembly.
3. Pistachio biscuit
250 g icing sugar
250 g ground almonds
340 g whole eggs
40 g egg yolks
180 g softened butter
50 g potato starch
80 g pistachio paste
200 g egg whites
50 g castor sugar
In the mixer, with the whisk attachment, whisk together the icing
sugar, ground almonds, whole eggs, egg yolks, butter, potato starch
and the pistachio paste. Whisk the egg whites and add gradually
the sugar until rm. Fold through the egg whites into the rst
mixture.
Spread the mixture onto a baking silicon mat with a metal frame of
40 x 60 cm and cook in a fan forced oven at 180C for 15 20
minutes.
Note: This recipe gives approximately 12 biscuit bases of 50 x 3 cm.
Beat until smooth the orange cream, adding the orange juice and
melted gelatin mass. Incorporate the whisked egg whites with the
sugar and nally the whipped cream and Cointreau.
Caramel
Recipe for 2 entremets of 16 cm , H 4.5cm
3. Pain de Gnes
Boil the raisins with water to rinse and soften them. Make a
syrup with the sugar, water and the rum ST James. Add the
soaked, rinsed and drained raisins and leave to macerate
over night.
Warm the almond paste in the microwave oven. Heat to 35C the
eggs and the sugar over a bain marie. Pour little by little the eggs
over the almond paste into the mixing bowl tted with a whisk.
When the mixture is well whipped add the melted hot butter. Fold
through the our and the baking powder sifted together. Divide the
mixture of 145 g into 2 circles of 16 cm, cook for approximately 15
mins at 160C in a fan forced oven. Cut a circle of 14 cm in diameter.
The thickness must be at least 15 mm.
4. Caramel mousse
50 g 35% MF cream
50 g milk
20 g castor sugar
20 g egg yolks
10 g St James rum 54%
90 g whipped cream
1,5 g gelatin leaves
Mix together the sugar and the egg yolks. Pour over the
boiled milk and cream. Cook the crme anglaise to 85C.
Add the gelatin previously soaked in cold water and
drained. Mix and cool the mixture. At 30C, add the St
James rum and then allow to cool down over ice until
obtaining a yaourt texture and fold through the whipped
cream. Prepare two circles of 12 cm lmed and sprinkle 40g
of raisins in each, pour into each circle 100 g of light St
James rum mousse and place in the freezer.
5. Caramel glaze
1 100 g castor sugar
900 g water
900 g 35% MF Cream
150 g castor sugar
90 g potato starch/arrowroot
1,5 vanilla beans
30 g gelatine leaves
Make a dry caramel with the sugar
and deglace with the heated cream
and the cut and scraped vanilla. Mix
the 150 g of castor sugar with the
potato starch, then mix with the
caramel. Boil for one minute. Add the
gelatin previously soaked in cold
water and drained, then mix. Cool
down in a bowl well lmed. Use the
glaze at approximately 25C on
frozen entremets. If the thickness of
the glaze is too ne reglaze a second
time.
6. Decoration
Cream Chantilly, chocolate fans and
discs with raisins and macaroons of
your choice.
C C C Dessert Glass
Chocolate Coffee Cognac
1. Banana compote
200 g banana puree
30 g passion-fruit puree
130 g freshly mixed bananas
50 g inverted sugar
50 g castor sugar
Mix the freshly mixed bananas with the purees, adding the
inverted sugar and the castor sugar. Boil for 1 minute and
set aside for the assembly.
2. Almond crumble
60 g castor sugar
60 g ground almonds
60 g our
60 g butter
Mix all ingredients together using the K-beater/paddle until
a crumble texture is formed. Distribute the crumble onto a
cooking silicon mat and cook in a fan forced oven at 170C
for approximately 12 minutes.
Milk chocolate crumble
200 g broken cooked and cooled crumble
50 g 36% milk couverture chocolate
Cool the cooked crumble and break apart into pieces,
adding to the milk chocolate which has been melted to
34C. Mix all ingredients together and set aside for the
assembly.
Approximately 20 g of crumble for each glass.
5. Decoration crumble
30 g cassonade
30 g castor sugar
60 g ground almonds
60 g our
60 g butter
30 g chopped almonds
30 g chopped hazelnuts
30 g chopped walnuts
20 g chopped pistachios
Mix all ingredients together using the
K-beater/paddle until a crumble texture is
formed. Distribute the crumble onto a silicon
mat and cook in a fan forced oven at 170C for
approximately 12 minutes.
11
Original creation
by Jean-Michel Perruchon,
Meilleur Ouvrier de France Ptissier
Ecole Bellouet Conseil
Paris, France
Planteur Galette
Pineapple and St James rum galette,
recipe for 3 galettes of 4 persons
of 16 cm x 16 cm
2. Salpicon of pineapple
with lime and vanilla
300 g fresh pineapple cut into small dice
25 g cassonade sugar
1 lime zest
1 vanilla bean
20 g St James rum 54%
Mix all ingredients together and set aside for two hours in the
refrigerator before using.
13
CentaurMacaroon
Recipe for approximately 100 small macaroons
1. Macaroon mixture
310 g ground almonds
275 g icing sugar
110 g egg whites
250 g castor sugar
85 g water
110 g egg whites
Q.S. coee extract
Sift the almonds and icing sugar into a mixing bowl and add
the egg whites to make a paste. Make a syrup with the sugar
and the water and cook to 118C. When the syrup is at
115C, whisk very quickly the egg whites. When the syrup is
at 118C, pour over the egg whites and whisk for one
minute. Allow to whisk at a moderate speed until for 2
minutes until the mixture is at approximately 40C. Add the
meringue in three stages and the coee extract, the rst
stage on the mixer and the following two stages by hand
with a scraper. Spray a baking tray and place a sulfurised
paper. Pipe the macaroons of approximately 3 cm in
diameter. Allow to dry for 20 minutes before cooking in a fan
forced oven at 160-165C for approximately 10 minutes.
3. Assembly
Pipe the cognac and caramel lling in the centre of each macaroon and
join together.
15
Coup de coeur
Cointreau Mandarine Apricot small gateaux,
recipe for approximately 50 individual gateaux.
2. Mandarine jelly
3. Confits of apricots
1 000 g apricots halves
625 g castor sugar
Mix the apricot halves with the sugar. Allow to rest for one night in
the refrigerator. The following day, boil for 2 to 3 minutes and then
place on a baking tray lined with a sulfurised paper and cook in a
fan forced oven at 120-130C to extract the humidity from the
apricots. After cooling, cut into small pieces and spoon 10 g into
each small dome before to pour over the mandarine jelly.
4. Cointreau mousse
320 g milk
320 g 35% MF cream
15 g gelatin leaves
65 g Concentrated Cointreau 60%
40 g inverted sugar
145 g castor sugar
75 g water
155 g egg yolks
560 g whipped cream
Heat the milk and the cream
and add the gelatin, previously
soaked in cold water and
drained. Cool down the mix.
When the mix is at 30C
approximately,
add
the
Cointreau. Boil the sugar,
water and inverted sugar and
pour over the egg yolks while
whisking. Heat over a
bain-marie at 840C then
whisk in a mixer to make a
pte bombe. When the
mixture Cointreau resembles
a texture yaourt, add the
cooled pte bombe and
whipped cream at the same
time with a spatula.
6. Chantilly decoration
800 g cream
65 g 35% MF cream
5. Assembly
Pour the Cointreau mousse half way into each heart shaped silicon
mold. Insert the mandarin jelly and the apricots. Follow with a little
more Cointreau mousse and nish with a orange biscuit pain de
Gnes. Freeze.
17
2. Praline crunch
450 g hazelnut praline
40 g 36% milk couverture chocolate
90 g paillet feuilletine (crousticrepes)
Melt the milk couverture chocolate to 35C and add the
hazelnut praline. Fold through delicately the crousticrepes.
Spread a ne layer over the sponge cake inside the frame
and place in the refrigerator at 5C.
Continuation of 4.
Make a crme anglaise with the milk, glucose, egg yolks and scraped
vanilla beans cooking to 85C. Mix well with a blender and allow to cool to
5C. Mix together the anglaise with the Marscapone cream and whisk on
the mixer until well aerated. Add the melted gelatin mass, then the Italian
meringue and the Cointreau.
In a saucepan, heat the bitter cherry puree, the juice and the rst
80 g of sugar. In a bowl mix together the starch and second part of
sugar 80 g and add to the warmed puree mixture. Boil all
ingredients together, adding the gelatin mass at the end, mixing
with a blender. Allow to cool and pour over the praline crunch in
the frame. Put the frame into the freezer.
* Gelatin mass
In all recipes we use gelatin powder of 200-bloom strength.
At the beginning of each week, we mix our gelatin powder
with cold water and allow to absorb in the refrigerator at
5C. We then have a ready made mass of gelatin
prepared to weigh and then dissolve for each
recipe.
Gelatin mass : To calculate the weights of
gelatin and water you take 100 g of gelatin
and add 6 times the weight in water
equaling 600 g ; giving you a total of
700 g of mass.
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