Red & black Griottin 4

Strawberry Cointreau 6

Exotic Cognac 8

The Saint Sylvestre 10

Griottines Each release of our "Trendy Collections" is always a

& pistachio tart 12
Gianduja & exotic fruit
entremets 14
Chestnut, mascarpone
& blackcurrant entremets 16
Chocolate, Griottines &
Cointreau pound cake 18
special event! These publications demonstrate the
commitment of PREMIUM GASTRONOMIE to
catering professionals all over the world who are
looking for excellence and have put their trust in
our know-how!!
Supporting you in your work, and striving for
perfection just like you; we believe that these
values are the unique and only way of guaranteeing
the long-term future of our companies.
Thanks to Jean-Michel PERRUCHON and Sbastien
CANONNE for contributing to the creation of this
journey around our products!
Happy tasting!
Always keen to oer top-quality service and
world-class creations using only the nest
ingredients, the Ecole Gastronomique Bellouet
Conseil in Paris is delighted to act as an ambassador
for PREMIUM GASTRONOMIE, representing
famous names in the world of gastronomy, such as
Griottines, Cointreau, Rmy Martin and Saint
James.
Jean Michel Perruchon, Meilleur Ouvrier de France,
has devised these outstanding celebration recipes
for you, using new products that we are sure will
delight your customers.

Gastronomically yours After culinary and pastry apprenticeships, most

notably with legendary pastry chef Gaston Lentre in
Paris, and several years spent at Lentre, Sbastien
Canonne continued his career in world-renowned
establishments. A natural extension of these
experiences, he started teaching and working as a
consultant for the world's best-known hotels. In 1995,
Sbastien and Jacquy Pfeier founded The French
Pastry School which has established a world-class
reputation. Here, they and their team are devoted to
teaching the very best.

Sbastien Canonne has devised these recipes specially

for you, oering inspiring examples of how to use the
brands of excellence distributed by PREMIUM
GASTRONOMIE.
 Original creation by Jean-Michel PERRUCHON
M.O.F. Pastry, Ecole Bellouet Conseil, Paris, France

Recipe for 3 desserts

4.5 cm high with a diameter of 18 cm

Composition: Chocolat streusel, almond

Griottines sponge, Griottines compote,
chocolate cream mousse

1. Chocolate streusel
100 g butter
100 g brown sugar
100 g our
15 g cocoa powder
100 g ground almonds
1 g ne sea salt
Total weight: 416 g

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, divide the mixture between
three 16 cm diameter rings and press down lightly, without compacting it. Bake in a convection oven at 160C for about
15 minutes. Set aside for assembly.
2. Almond Griottines sponge 3. Griottines compote
110 g egg whites Using the whisk attachment, 75 g inverted sugar In a saucepan, mix together
130 g caster sugar whip the egg whites to a rm 125 g Griottines the inverted sugar, the
80 g ground almonds texture with the caster sugar, 215 g Morello cherry pure Griottines and the Morello
60 g our add the ground almonds, the 20 g caster sugar cherry pure, add the caster
160 g Griottines sifted our and lastly the 7 g pectin NH sugar mixed with the pectin NH
Total weight: 540 g Griottines heated in the 5 g lemon juice and the lemon juice. Bring to
microwave. Place 160 g of sponge Total weight: 447 g the boil. Pour 130 g of the
mixture in each of three 16 Griottines compote into 1 cm
cm diameter rings and bake high, 16 cm diameter Flexipan
in a convection oven at 160C moulds and place in the
for approximately 12 minutes. freezer. Set aside for assembly.

4
4. Chocolate cream mousse diameter rings, add 280 g of chocolate cream mousse and
Meringue base : then push down one of the Griottines compote discs. Add
90 g egg whites a little more cream mousse, then insert the almond
75 g inverted sugar Griottines sponge, the rest of the cream mousse and nish
75 g glucose with the chocolate streusel. Place the tray in the deep
Using the whisk attachment, whip all the ingredients freezer. Unmould the desserts, glaze them with the
together and reserve for the next stage of the recipe. red-black chocolate glaze, decorate with chocolate
shavings, cocoa nibs and Griottines.
140 g full fat milk
140 g whipping cream
Griottines
140 g egg yolks Chocolate cream
mousse
270 g Mexican dark couverture chocolate (66% cocoa) Cocoa
170 g meringue base nibs
Almond Griottines
225 g whipped cream sponge
Total weight: 1 085 g
Chocolate Griottines
streusel compote
Make a custard: cook the milk, cream and egg yolks to
85C. Pour the hot custard over the slightly melted dark
couverture chocolate. Temper to 35C and mix in the
meringue base and whipped cream. Use directly.
Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm
5. Red-black chocolate glaze 1. Chocolate streusel: Use the quantities for one full streusel
150 g water recipe. Cook in 5 cm diameter rings. Set aside for assembly.
300 g caster sugar 2. Almond Griottines sponge: Use the quantities for one full
almond sponge recipe, half ll a 60 cm by 40 cm by 1 cm high frame
300 g glucose
and cook in the same way.
200 g sweetened condensed milk 3. Griottines compote: Use the quantities for half of the compote
140 g gelatin (20 g of 200 Bloom gelatin powder recipe. Pour 11 g of coulis in 1cm high, 4 cm diameter Flexipan
and 120 g water) moulds. Place them in the deep freezer.
300 g dark couverture chocolate (64% cocoa) 4. Chocolate cream mousse: Use the quantities for one full recipe.
5 g fat soluble red food colouring powder 5. Dark chocolate glaze:
Total weight: 1 395 g Use the quantities for one
full recipe.
In a saucepan, heat the water, caster sugar and glucose 6. Assembly and
nishing: Proceed
to 103C. Pour over the sweetened condensed milk and
exactly as before using
gelatin then over the dark couverture chocolate and 4.5 cm high, 6 cm
food colouring. Blend and then refrigerate. The diameter rings.
following day, heat the glaze to 40C and let cool to
about 30C before use.

6. Assembly and nishing

Assembly is carried out upside-down: on a baking tray
covered with a polyethylene sheet, place three 18 cm

5
 Original creation by Jean-Michel PERRUCHON
M.O.F. Pastry, Ecole Bellouet Conseil, Paris, France

Recipe for 3 desserts

4.5 cm high with a diameter of 18 cm

Composition: Almond streusel, macaroon

sponge, strawberry cont, Cointreau
semolina cream

1. Almond streusel
70 g ground almonds
65 g our
65 g butter
65 g brown sugar
Total weight: 265 g

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, divide the mixture between
three 16 cm diameter rings and press down lightly, without compacting it. Bake in a convection oven at 160C for around
15 minutes. Set aside for assembly.

2. Macaroon sponge 3. Strawberry cont

160 g egg whites
125 g caster sugar
30 g sieved our
70 g ground almonds
70 g icing sugar
Total weight: 455 g
Whisk egg whites with the
caster sugar. Add the ground
almonds and the icing sugar
and our sifted together. Use
a 1 cm tip to pipe three 16 cm
diameter discs and bake in a
convection oven at 160C for
10 to 12 minutes.
400 g strawberry pure In a saucepan, mix the cold
100 g raspberry pure fruit pures, the caster sugar
60 g caster sugar and the pectin NH, and then
10 g pectin NH bring to the boil. Remove from
84 g gelatin (12 g of 200 the heat, add the gelatin, the
Bloom gelatin powder grated lime zest and juice and
and 72 g water) the Cointreau. Pour 200 g of
zest of 1 lime cont in 1 cm high, 16 cm
10 g lime juice diameter Flexipan moulds.
10 g Cointreau 60 vol. Place them in the deep freezer.
Total weight: 668 g

6
4. Cointreau semolina cream semolina cream, a strawberry cont disc, and then a little
1 litre whole milk 126 g gelatin (18 g of 200 more cream, the macaroon sponge and smooth ush to the
2 vanilla pods Bloom gelatin powder top of the ring with the remaining cream. Place the desserts
50 g butter and 108 g water) in the freezer. Unmould the desserts, glaze with the
2 g salt 70 g Cointreau 60 vol. chocolate ivory glaze and decorate with pralinettes around
100 g ne durum wheat 200 g whipped cream the side, chocolate shavings, fresh strawberries and bear
semolina 150 g sultanas soaked grass stems.
160 g caster sugar in Cointreau
50 g egg yolks Total weight: 1 908 g
Sultanas Strawberry decoration
Boil the milk with the split and scraped vanilla bean, the soaked Cointreau
in Cointreau semolina cream
butter and the salt. Add the durum wheat semolina and
cook for about 3 minutes. Add the egg yolks mixed with
the caster sugar directly to the pan. Leave to cool to Macaroon sponge
Almond
35C. Add the melted gelatin, whipped cream, the streusel
Strawberry cont
Cointreau and the sultanas soaked in Cointreau. Use
directly.

Tip for soaking the sultanas

In a saucepan, boil some water and add the sultanas.
Remove from the heat, leave the sultanas in the hot
Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm
water for about 10 minutes and then drain them. Cover 1. Almond streusel: Use the quantities for one full streusel recipe.
them with Cointreau 60% vol.. The sultanas are ready Cook in 5 cm diameter rings. Set aside for assembly.
for use after soaking for 24 hours. 2. Macaroon sponge: Use the quantities for one full recipe. Use a
9 mm tip to pipe forty 4.5 cm diameter discs and bake in a
5. Ivory chocolate glaze convection oven at 160C for 10 to 12 minutes.
150 g water 300 g ivory chocolate 3. Strawberry cont: Use the quantities for half of the cont
300 g caster sugar 5 g white food recipe. Pour 15 g of cont in 1cm high, 3 cm diameter Flexipan
300 g glucose colouring moulds. Place the tray in the deep freezer.
4. Cointreau semolina cream: Use the quantities for one full recipe.
200 g sweetened condensed milk (titanium
5. Ivory chocolate glaze:
140 g gelatin oxide powder) Use the quantities for one full recipe.
(20 g of 200 Bloom gelatin Total weight: 1 395 g 6. Assembly and
powder and 120 g water) nishing: Proceed
exactly as before using
In a saucepan, heat the water, caster sugar and glucose 4.5 cm high, 6 cm
to 103C. Pour over the sweetened condensed milk, diameter rings.
gelatine, ivory chocolate and food colouring. Mix well
and then refrigerate. The following day, heat the icing to
40C and let cool to 30C before use.

6. Assembly and nishing

Place almond streusel discs in the bottom of 4.5 cm high,
18 cm diameter rings, add a layer of Cointreau
7
 Original creation by Jean-Michel PERRUCHON
M.O.F. Pastry, Ecole Bellouet Conseil, Paris, France

Recipe for 3 desserts

4.5 cm high with a diameter of 18 cm

Composition: Crispy hazelnut milk chocolate

base, hazelnut dacquoise, fried bananas,
banana and Rmy Martin Cognac mousse

1. Crispy hazelnut milk chocolate

120 g milk couverture chocolate (38% cocoa)
240 g hazelnut paste
40 g softened butter
80 g paillet feuillantine wafer crunch
Total weight: 480 g

Melt the milk chocolate in the microwave at 35C, add the hazelnut paste, softened butter and paillet feuillantine. Spread
the mixture in 16 cm diameter rings. Place in the freezer.

2. Hazelnut Dacquoise 3. Fried bananas

250 g egg whites
120 g inverted sugar
100 g ground almonds
100 g whole ground
hazelnuts
90 g icing sugar
30 g our
55 g lightly toasted
chopped hazelnuts
Total weight: 745 g
Whip the egg whites and the 50 g butter Melt the butter in a frying pan,
inverted sugar with the whisk 80 g brown sugar add the brown sugar and cook
attachment. Incorporate the 500 g fresh banana bananas cut lengthwise keeping
mixture of ground almonds, 20 g Rmy Martin a rm consistency. Add the
ground hazelnuts, icing sugar Cognac 50% vol. Rmy Martin Cognac and
and our sifted together. Using a Total weight: 650 g amb. Set aside for assembly.
piping bag with a 1 cm tip, make
6 discs with a diameter of 16 cm,
sprinkle with the lightly toasted
chopped hazelnuts. Cook in a
convection oven at 175C for 15
to 18 minutes.

8
4. Banana and Rmy Martin Cognac mousse sides, and a few slices of caramelized banana slices, coated
200 g full fat milk 126 g gelatin (18 g of 200 with neutral glaze.
200 g whipping cream Bloom gelatin powder
180 g egg yolks and 108 g water)
100 g caster sugar 70 g Rmy Martin Bananas and
200 g banana pure Cognac 50% vol. chocolate decoration
Banana and Rmy Martin
430 g whipped cream Fried Cognac mousse
Total weight: 1 506 g bananas
Hazelnut dacquoise
Make a custard: in a saucepan, heat the milk, cream, egg
yolks and caster sugar to 85C. Pour over the banana
Pralinettes
pure, blend and cool. Add the gelatin melted in the Crispy
hazelnut milk
microwave, the Rmy Martin Cognac and then the
whipped cream. Set aside for assembly.

5. Milk chocolate glaze

150 g water
300 g caster sugar Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm
300 g glucose 1. Crispy hazelnut milk chocolate base: Use the quantities for one
200 g sweetened condensed milk full recipe. Spread the crispy base on a sheet of plastic to a
thickness of about 5 millimetres, allow to set in the refrigerator
140 g gelatin (20 g of 200 bloom gelatin powder
and cut out discs with a 5 cm diameter cutter. Place in the freezer.
and 120 g water) 2. Hazelnut dacquoise: Use the quantities for one full recipe. Using
300 g milk couverture chocolate (38% cocoa) a piping bag with a 9 mm tip, make 40 discs with a diameter of
Total weight: 1 390 g 5 cm, sprinkle with the lightly toasted chopped hazelnuts. Cook in
a convection oven at 175C for 14 to 16 minutes.
In a saucepan, heat the water, caster sugar and glucose 3. Fried bananas: Use the quantities for half the recipe. Set aside
to 103C. Add the hot syrup to the sweetened for assembly.
condensed milk, gelatin and lastly the milk chocolate. 4. Banana and Rmy Martin Cognac mousse: Use the quantities
Mix well and then refrigerate. The following day, heat for of the recipe. Set aside for assembly.
5. Milk chocolate glaze: Use the quantities for one full recipe.
the glaze to 40C and let cool to 30-35C before use.
6. Assembly and nishing: Proceed exactly as before using
4.5 cm high, 6 cm diameter
6. Assembly and nishing rings.
In 4.5 cm high, 18 cm diameter rings, place a crispy
hazelnut milk chocolate base, cover with a little of the
banana and Remy Martin Cognac mousse, add a
hazelnut dacquoise disc, a little more mousse, a few
pieces of fried banana, and then a second dacquoise disc
and then smooth ush with the top of the ring with the
remaining banana and Remy Martin Cognac mousse.
Place in the freezer. Remove the desserts from the rings
and glaze them with the milk chocolate glaze. Decorate
with chocolate shavings and pralinettes around the

9
 Original creation by Jean-Michel PERRUCHON
M.O.F. Pastry, Ecole Bellouet Conseil, Paris, France

Recipe for around 30 people,

one frame 35.5 cm by 28.5 cm

Composition: Hazelnut streusel, hazelnut

nancier sponge, Griottines, citrus cream,
Morello cherry cream, light citrus and
Cointreau cream

1. Hazelnut streusel
120 g brown sugar
120 g butter
120 g our
150 g whole ground hazelnuts
1 g ne sea salt
Total weight: 511 g

Using the paddle attachment, mix all the ingredients together. When it has a sandy texture, sprinkle this hazelnut streusel,
without compacting it, inside a 4.5 cm high frame measuring 28.5 cm by 35.5 cm. Prebake in a convection oven at 150C for
around 15 minutes.

2. Hazelnut nancier sponge 3. Citrus cream

200 g egg whites
50 g inverted sugar
240 g icing sugar
80 g ground hazelnuts
2 g vanilla powder
90 g our
2 g baking powder
120 g brown butter
60 g chopped hazelnuts
300 g Griottines
Total weight: 1144 g
Using the whisk attachment, whip the egg 125 g orange juice
whites with the inverted sugar, incorporate 80 g lemon juice
the dry ingredients sifted together, and at the 80 g grapefruit juice
end the hot brown butter. Pour the hazelnut 5 g orange zest
nancier sponge mixture over the hazelnut 5 g lemon zest
streusel in the frame, sprinkle with 60 g of 5 g grapefruit zest
chopped hazelnuts and 300 g of Griottines. 350 g caster sugar
Cook in a convection oven at 170C for about 385 g whole eggs
15 minutes. Set aside for assembly. 49 g gelatin (7 g of 200 bloom
gelatin powder and 42 g water)
250 g butter
Total weight: 1334 g
10
Heat the citrus juices and zests in a saucepan and pour Griottines and chocolate. Cut the dessert into dierent
the mixture over the caster sugar mixed with the whole sizes or into small cakes.
eggs and bring to the boil. Pass through a ne conical
sieve, add the gelatin and butter and blend. Set aside Important advice
225 g of citrus cream for the light citrus and Cointreau To obtain good denition in the nal assembly, do not
cream, and keep the rest for assembly. hesitate to leave the various layers in the freezer to set
thoroughly.
4. Morello cherry cream
600 g Morello cherry pulp
15 g lemon pulp Griottines and
chocolate decoration
60 g caster sugar
35 g cornour Light citrus and
Cointreau cream
30 g Mycryo cocoa butter
Total weight: 740 g Morello
cherry cream

Heat the cherry pulp and lemon pulp to 40C in a

saucepan. Add the caster sugar mixed with the cornour Citrus cream
and bring to the boil. Add the Mycryo cocoa butter and Griottines
blend everything together. Set aside for assembly.
Hazelnut nancier sponge Hazelnut streusel
5. Light citrus and Cointreau cream
225 g citrus cream
84 g gelatin (12 g of 200 bloom gelatin powder
and 72 g water)
750 g whipped cream
100 g Cointreau 60 vol. Recipe for 28 small cakes. Cut the Saint Sylvestre frame into
Total weight: 1159 g 4 strips lengthwise each with a width of 8.5 cm, and then cut these
into 7 rectangles 4 cm wide.
Use the citrus cream at about 30C, whisk thoroughly to 1. Hazelnut streusel:
One full streusel recipe. Set aside for assembly.
ensure that it is smooth and then add the gelatin melted
2. Hazelnut nancier sponge:
in the microwave, the Cointreau and nally the One full recipe. Cook in the same way.
whipped cream. Use directly. 3. Citrus cream: One full recipe. Place in the freezer.
4. Morello cherry cream: One full recipe.
6. Assembly and nishing 5. Light citrus and Cointreau
Cool the citrus cream slightly to 28/30C and pour 800 g cream: One full recipe.
into the frame with the hazelnut streusel and the 6. Assembly and nishing:
hazelnut nancier sponge, and place in the freezer. Then Decorate like the dessert
pour on the Morello cherry cream, use a palette knife to with Griottines and
chocolate shavings.
spread it out evenly and then return the frame to the
freezer. Finally pour over the light citrus and Cointreau
cream, and place in the freezer. Unmould the dessert,
glaze the top with neutral glaze and decorate with

11
 Original creation by Sebastien CANONNE
M.O.F. Pastry, The French Pastry School, Chicago, USA

Recipe for three 16 cm tarts

and 12 individual 7 cm tarts

Composition: Sweet dough, pistachio

/almond cream, cherry cream, pistachio
mousse

1. Sweet dough
360 g unsalted butter 82% fat
4 g sea salt
106 g confectioners sugar
106 g almond TPT (50% nuts and 50% sugar)
10 g Bourbon vanilla paste
100 g fresh whole eggs
450 g cake our
Total weight: 1136 g

Bring all the ingredients to room temperature. Cream the butter, Fleur de sel (sea salt) and confectioners sugar. Add the TPT
and vanilla paste. Alternate the eggs and cake our. Refrigerate overnight. Roll the sweet dough and make the large and
individual tart shells. Bake at 155C for 12/15 minutes.

2. Pistachio/Almond cream 3. Cherry cream

300 g unsalted butter 82% fat
2.5 g sea salt
300 g confectioners sugar
150 g almond our
150 g pistachio our
180 g fresh whole eggs
60 g cake our
60 g Cointreau 60% vol.
250 g Griottines
Total weight: 1452.5 g
Bring all the ingredients to room temperature. 300 g cherry pure
Cream the butter and salt. Add the confectioners 50 g sugar
sugar and nut powders. Gradually add the eggs 90 g fresh egg yolks
and nally fold in the cake our and the 115 g fresh whole eggs
Cointreau . Refrigerate until needed. Place the 50 g sugar
Griottines in the pre baked large and individual 7.5 g gelatin sheets 160 Bloom
tart shells, pipe the pistachio/almond cream on 37.5 g cold water for gelatin
top and bake at 155C for about 25 minutes vent 115 g unsalted butter 82% fat
open for the large tart shells, and about 15 400 g Griottines
minutes for the individual ones. Total weight: 1165 g

12
Warm up the cherry pure with the sugar. Mix the egg 6. Assembly and nishing
yolks and whole eggs with the rest of the sugar. Temper Unmould and glaze the pistachio mousse and cherry inserts.
with the cherry pure. Cook to 84C. Add the bloomed Place the glazed products on the baked tart shells. Finally,
gelatin and strain. Cool to 40C and hand blend the soft garnish with chocolate decorations for the large tarts and
butter. Pour the mix over the Griottines, into the with glazed Griottines for the individual ones.
120 mm Flexipan for the large tarts and in 50 mm
Flexipan for the individual tarts. Blast freeze until
needed.
Chocolate
decorations
4. Pistachio mousse Griottines Glaze
50 g water
90 g sugar Pistachio
mousse
50 g glucose
90 g fresh egg yolks Cherry cream
65 g fresh egg whites
Pistachio/Almond cream
10 g gelatin sheets 160 Bloom
50 g cold water for gelatin Sweet dough
60 g pistachio pure
370 g whipped cream 35% fat
Total weight: 835 g

Bring the water, sugar and glucose to 118C. Pour over the
egg yolks and egg whites. Whip until cool and has reached
the ribbon stage. Add the melted gelatin and the pistachio
pure. Last, gently fold in the whipped cream. Pour into
140 mm Flexipan, insert the frozen cherry cream inside
for the large tarts and in 60 mm Flexipan for the individual
tarts. Blast freeze until needed.
5. Glaze
150 g crme fraiche 30% fat
250 g glucose
500 g 40% white chocolate couverture
15 g gelatin sheets 160 Bloom
12 of each of the following for the Griottines and pistachio
individual tarts, 7 cm diameter.
Composition
7 cm sweet dough tart shells with pistachio/almond cream.
5 cm Flexipan for cherry cream inserts
6 cm Flexipan for pistachio mousse
Red glaze
Assembly and nishing: Same as the large tarts.
Glazed Griottines.

Photography: Paul Strabbing

75 g cold water for gelatin
500 g clear mirror glaze
Red food colouring as needed
Total weight: 1 490 g

Bring the cream and glucose to a simmer. Pour over the

melted chocolate. Add the melted gelatin. Add the
clear mirror glaze and colour. Hand blend, strain and
refrigerate. Use at 29C.
13
 Original creation by Sebastien CANONNE
M.O.F. Pastry, The French Pastry School, Chicago, USA

Recipe for 3 entremets of 16 cm

and 12 individual 7 cm small cakes

Composition: Chocolate sponge, caramel orange

and spice soaking syrup, orange yuzu Cointreau
marmalade, mandarin crmeux, Gianduja
Bavarian mousse, chocolate crumble base

1. Chocolate sponge
1 x 140 mm cake circles and
12 individual 50 mm Flexipan
165 g fresh egg yolks
100 g sugar
245 g aged egg whites
1.25 g Fleur de Sel (sea salt)
5 g egg white powder
135 g sugar
Red food colouring as needed
170 g sifted cake our
45 g sifted cacao powder 20-22% fat
Total weight: 866.25 g
Whip the egg yolks with the sugar to ribbon
stage. Whisk the egg whites with the Fleur
de sel, egg white powder, sugar and colour.
Fold half of the egg whites in the egg yolks
and then fold in the sifted our and cocoa
powder. Finally fold in the remaining egg
whites. Bake in a 180C oven, vent closed
for 10 minutes and vent open for the last
3 minutes. Cool on rack lined up with paper
towel and wrap when cool.
2. Caramel orange and spice soaking syrup
Caramel orange and spice juice:
300 g sugar
300 g hot water
500 g freshly squeezed organic orange juice
3 cardamom seeds
3 cinnamon sticks
3 star anis
3 Mexican vanilla beans
800 g caramel orange and spice juice
12 g gelatin sheets 160 Bloom
60 g cold water
25 g Cointreau 60% vol.
Total weight: 897 g
Caramelize the sugar and stop the cooking with
the hot water. Add the orange juice, spices and
cook to 40% Brix. Add the bloomed gelatin,
cool to 30C and add the Cointreau, cover and
let mature overnight. Next day warm the syrup,
strain and soak the room temperature sponges
when the syrup is at 30C. Drain on racks and
refrigerate till cold and set.
3. Orange yuzu Cointreau
marmalade
1000 g water
10 g salt
250 g orange
185 g sugar
10 g Cointreau 60% vol.
15 g yuzu pure
Total weight: 1470 g
Clean the orange under fresh
water. Bring the salt and water to
the boil add the whole orange
and boil for 5 minutes. Cube the
orange and process through the
Robot Coupe with the sugar. Boil
the orange/sugar mixture for
2 minutes. When cold, add the
Cointreau and yuzu pure. Keep
refrigerated till needed.
4. Mandarin crmeux
3 x 140 mm Flexipan and
12 individual 50 mm Flexipan
325 g mandarin pure

14
 75 g calamansi pure
45 g cream 35% fat
95 g sugar
150 g fresh egg yolks
7 g gelatin sheets 160 Bloom
35 g mandarin pure
for gelatin
95 g unsalted butter 82% fat
25 g Cointreau 60% vol.
Total weight: 852 g
5. Gianduja Bavarian mousse
220 g whole milk 3.6% fat
220 g cream 35% fat
90 g fresh egg yolks
10 g gelatin sheets 160 Bloom
50 g cold water for gelatin
260 g hazelnut gianduja
735 g whipped cream 35% fat
Total weight: 1585 g
6. Milk chocolate glaze
375 g whole milk 3.6% fat
150 g glucose D.E. 36-39
10 drops orange food colouring
12 g gelatin sheets 160 Bloom
60 g cold water for gelatin
450 g 38% milk chocolate couverture
450 g dark chocolate pte glacer
Total weight: 1497 g
7. Chocolate crumble base
3 x 180 mm cake circles and
12 individual 80 mm cake circles
225 g cold unsalted butter 82% fat
225 g turbinado sugar
225 g pastry our
175 g hazelnut powder
150 g 64% dark chocolate couverture
4 g Fleur de Sel (sea salt)
30 g cocoa nibs
Total weight: 1034 g
Bring the pures and cream
to a simmer. Mix the egg
yolks and sugar together
and temper with some of
the pures. Cook
everything to 84C and add
the bloomed gelatin. Let
cool to 34C, add the soft
butter and Cointreau, hand
blend and pour into molds.
Bring the milk, cream and
egg yolks to a nappe
consistancy. Add the
bloomed gelatin, pour
over the nely chopped
Gianduja and hand blend.
Let it cool to 30C and fold
in the whipped cream.
Bring the milk, glucose and
colour to a boil. Add the
bloomed gelatin and pour
over the partially melted
chocolates. Hand blend
and keep refrigerated
until needed. Use at 26C.
Cut the butter into small
pieces and keep cold. Mix
all the ingredients
together until crumble
like texture. Bake at
160C. Once baked and
cool, add the melted
chocolate, Fleur de sel,
and lastly the cocoa nibs.
Shape in moulds.
15
8. Assembly and nishing
Place the 16 cm cake rings on a at tray with a guitar sheet.
Place acetate strips inside the cake rings. Spread a thin layer of
the orange yuzu Cointreau marmalade on the soaked
chocolate sponge layers. Pipe a centimeter of Gianduja
Bavarian mousse inside the cake rings. Top with the frozen
mandarin crmeux and pipe and cover with the Gianduja
Bavarian mousse. Finally, top with the soaked chocolate sponge
and marmalade layer. Place in the blast freezer. Unmould and
glaze the entremets with the milk chocolate glaze when needed
and place on top of the chocolate crumble base.
Milk chocolate glaze
Gianduja Bavarian
mousse
Mandarin crmeux
Orange yuzu Cointreau
marmalade
Chocolate sponge
12 of each of the following for the 7 cm individual domes
Assembly and nishing
Place the 7 cm Flexipan domes on a at tray. Spread a thin
layer of the orange yuzu Cointreau marmalade on the
soaked chocolate sponge layers. Pipe a centimeter of
Gianduja Bavarian mousse inside the Flexipan. Top with
the individual frozen 50 mm mandarin crmeux and pipe
and cover with the Gianduja Bavarian mousse. Finally, top
with the soaked chocolate sponge and marmalade layer.
Place in the blast freezer. Unmould and glaze the domes
Photography: Paul Strabbing
with the milk chocolate glaze when needed and place on
top of the 80 mm chocolate crumble base.
 Original creation by Sebastien CANONNE
M.O.F. Pastry, The French Pastry School, Chicago, USA

Recipe for 3 entremets of 18 cm

and 12 verrines (100 ml)

Composition: Hazelnut sponge, mascarpone

cream, cassis gele, chestnut mousse

1. Hazelnut sponge
130 g unsalted butter 82% fat
1.75 g sea salt
35 g inverted sugar
130 g fresh egg yolks
15 g hazelnut oil
105 g confectioners sugar
225 g hazelnut our
60 g bread our
205 g fresh egg whites
2.5 g egg white powder
1.5 g cream of tartar
1.75 g sea salt
90 g sugar
Total weight: 1002.50 g

Bring all the ingredients to room temperature. Cream the butter, sea salt and inverted sugar. Add the egg yolks and hazelnut
oil. Fold in the combined confectioners sugar, hazelnut our and our. Whip the egg white, egg white powder, cream of
tartar, salt and sugar and fold the meringue in the previous batter. Spread thin layers of sponge on pre-buttered parchment
paper (on a baking tray 60 cm long, 40 cm wide) and bake at 160C covered with Silpain on top for about 22 minutes vent
closed. Keep refrigerated until needed.

2. Mascarpone cream 3. Cassis gele

500 g cream 35% fat
2 Bourbon vanilla beans
100 g fresh egg yolks
125 g sugar
7 g gelatin sheets 160 Bloom
35 g cold water for gelatin
250 g mascarpone cream
Total weight: 1017 g
Proceed to a crme
anglaise. Add the
bloomed gelatin and
strain. When cool, add
the soft mascarpone, cast
in 160 mm cake moulds
and place in the blast
freezer.
265 g blackcurrant pure Warm up the pures,
250 g raspberry pure glucose and inverted
65 g glucose D.E. 36-39 sugar to 40C. Add the
40 g inverted sugar mixture of sugar and
65 g sugar pectin. Boil for 2 minutes,
7.5 g NH pectin add the Cassis Peureux,
210 g Cassis Peureux cast in 160 mm cake
Total weight: 905.5 g moulds and place in the
blast freezer.

16
 Glaze
4. Chestnut mousse Vanilla Swiss meringue
120 g cream 35% fat
110 g water Chestnut mousse
130 g sugar
32 g gelatin sheets 160 Bloom Mascarpone cream
160 g cold water for gelatin Cassis gele
1200 g chestnut cream
120 g Saint James Rum 54% vol. Hazelnut sponge
1200 g heavy whipped cream 35% fat
Total weight: 3072 g

Bring the cream, water and sugar to a simmer. Add the 12 of each of the following for the 100 ml verrines
bloomed gelatin and pour over the chestnut cream. Add Composition
the Saint James Rum and nally fold in the whipped Chestnut mousse, cassis gele, hazelnut sponge,
cream and pipe in the cake moulds when ready to mascarpone cream, clear mirror glaze, vanilla Swiss
assemble. meringue
Chestnut cream
5. Glaze 100 g unsalted butter 82% fat
150 g crme fraiche 100 g confectioners sugar
250 g glucose D.E. 36-39 500 g chestnut cream
500 g 40% white chocolate couverture 20 g Saint James Rum 54% vol.
15 g gelatin sheets 160 Bloom Total weight: 720 g
75 g cold water for gelatin Cream the butter, add the sugar, chestnut cream and nally
500 g clear glaze the Saint James Rum. Pipe on acetate sheets, freeze and cut.
Purple food colouring Assembly and nishing
Total weight: 1490 g Pipe chestnut mousse inside the verrines. Angle the verrine
and pour the cassis gele. Top with a layer of hazelnut
Bloom and melt the gelatin. Bring the cream and sponge and then mascarpone cream. Top with another a
glucose to a simmer. Pour over the melted chocolate. layer of hazelnut sponge and nally with the chestnut
Add the melted gelatin, the glaze and colour. Hand mousse. Finally freeze and keep frozen until needed. Defrost
blend and strain. Use at 29C. and glaze with clear mirror glaze when needed. Garnish
with Bourbon vanilla Swiss meringue and piped chestnut
6. Assembly and nishing cream.
Place the 18 cm cake moulds on a at tray with a guitar

Photography: Paul Strabbing

sheet. Place acetate strips inside the cake moulds. Pipe
a centimetre of chestnut mousse inside the cake rings.
Top with the frozen mascarpone cream and blackcurrant
gele. Pipe and cover with chestnut mousse. Finally, top
with the hazelnut sponge. Place in the blast freezer.
Unmould and glaze entremets when needed. Garnish
with Bourbon vanilla Swiss meringue shells.

17
 Original creation by Sebastien CANONNE
M.O.F. Pastry, The French Pastry School, Chicago, USA

Recipe for 3 pound cake moulds

29 cm x 7 cm x 8 cm
Each pound cake will make 9 individual servings

Composition: Hazelnut crumble, chocolate

pound cake, milk chocolate ganache

1. Hazelnut crumble
250 g pastry our
250 g hazelnuts
250 g unsalted butter 82% fat
250 g turbinado sugar
3.5 g Fleur de Sel (sea salt)
Total weight: 1003.50 g

Blend all the ingredients together. Roll out to 3 mm and line

the moulds with the crumble mixture, having pre-lined
them with buttered parchment paper. Bake at 160C, vent
open for about 30 minutes.
2. Chocolate pound cake
450 g fresh egg whites 300 g almond our Bring all the ingredients to room
6 g egg whites powder 370 g 70% dark chocolate couverture temperature. Start mixing the egg
2 g cream of tartar 300 g pastry our whites, egg white powder, cream of
3 g sea salt 75 g cocoa powder 20-22% fat tartar, salt and sugar until meringue
110 g sugar 125 g candied orange peels like. Mix the soft butter, egg yolks and
335 g unsalted butter 82% fat 125 g Griottines crme frache together. Add the sugar
300 g fresh egg yolks Total weight: 3296 g and almond our and then the melted
185 g crme frache chocolate. Fold in the sifted our and
610 g sugar cocoa powder together. Finally gently
fold in the meringue, candied oranges

18
pieces and Griottines. Fill the pound cake moulds with
the baked hazelnut crumble (1080 g/mould). Bake at
170C for 50 minutes vent closed, and then for 15 more
minutes vent open. Let cool and unmould on cooling
Each pound cake will make 9 individual servings.
racks.
Composition
3. Milk chocolate ganache
Hazelnut crumble
315 g crme frache
Chocolate pound cake
25 g sorbitol
Milk chocolate ganache
2 g Fleur de Sel (sea salt)
Chocolate plaquettes
600 g 40% milk chocolate couverture
35 g 100% cocoa paste
Assembly and nishing
50 g unsalted butter 82% fat
Same as the large pound cakes and then cut 9 individual
30 g Cointreau 60% vol.
servings/cake. Decorate with acetate sheets and logo.
Total weight: 1057 g

Bring the cream and sorbitol to a boil. Pour over the half
melted chocolate. Hand blend. Add the butter and
Cointreau. Let crystalize. Pipe on top of the baked
pound cakes using a 10 mm round tip and garnish with
chocolate plaquettes.

Milk chocolate ganache

Hazelnut crumble

Candied orange peels

Griottines

Chocolate pound cake

Photography: Paul Strabbing

19
 BASIC RECIPES LIGHTLY FLAVOUR STRONG FLAVOUR VERY INTENSE FLAVOUR FLAVORINGS
Pastry cream 20 g/kg 40 g/kg 50 g/kg
Chantilly cream 15 g/kg 35 g/kg 45 g/kg
LESS ALCOHOL
Light cream 20 g/kg 40 g/kg 50 g/kg PRECISE DOSES
Buttercream 15 g/kg 35 g/kg 45 g/kg
Ganache 50 g/kg 80 g/kg 100 g/kg
Mousse 20 g/kg 40 g/kg 50 g/kg (doses are valid for Cointreau,
Icecreams 15 g/kg 35 g/kg 45 g/kg Saint James, Rmy Martin
Sorbet 20 g/kg 40 g/kg 50 g/kg
and Kirsch de Fougerolles A.O.C.)
Soaking syrup 80 g/kg 150 g/kg 250 g/kg

An excellent aroma of multiple use, it
will complement all types of creams,
mousses, llings, soaking syrups,
icecreams and sorbets. Only a few drops
is needed to add a delicate note of
freshness and fruit to preparations. It is
an equally perfect association with red
fruit avours, citrus fruits, dried fruit,
vanilla, coee, caramel, chocolate,
praline, etc
The intense woody, oral avours and
aromas, are greatly appreciated by
professionals, making it the ideal
partener with chocolate. Remy Martin
Fine Champagne Cognac marries equally
well with pastry preparations with a
base of dried fruits such as pralines,
coned fruits, apricots, raisins and
currants, almonds ; spices (cinnamon
and vanilla), coee and caramel.
Rum is the most common alcohol used
in pastry and is often employed alone to
enhance pastry creams, mousselines,
and butter creams. The Saint James
Rum marries well with chocolate
ganaches, dried raisins and sultanas and
preserved fruits in icecreams. In
addition, it associates with exotic fruits,
citrus fruits, dried fruits, spices and
coee.
The Kirsch of Fougerolles A.O.C. is a
formidable natural aroma. Used by itself
to avour creams for Choux Saint
Honor and all bases of choux paste. It
also can be added to complement
Fraisiers strawberry cakes and
marries perfectly with Red Berry fruits,
caramels and pistachios. Used in
icecream making, Kirsch of Fougerolles
A.O.C. associates well with candied
fruits, ideally in Parfaits.

The best signature for Gastronomy

RHUMS
Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - France - Tel. +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78

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