Livret 5 GB

Red & black Griottin
Strawberry Cointreau
Exotic Cognac
The Saint Sylvestre
10
Griottines
& pistachio tart
12
Gianduja & exotic fruit

entremets
14
Chestnut, mascarpone
& blackcurrant entremets 16
Chocolate, Griottines &

Cointreau pound cake
18
Each release of our "Trendy Collections" is always a

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
110 g egg whites
Using the whisk attachment,
130 g caster sugar
whip the egg whites to a rm
80 g ground almonds
texture with the caster sugar,
60 g our
add the ground almonds, the
160 g Griottines
sifted our and lastly the
Total weight: 540 g
Griottines heated in the
microwave. Place 160 g of sponge
mixture in each of three 16
cm diameter rings and bake
in a convection oven at 160C
for approximately 12 minutes.
3. Griottines compote
75 g inverted sugar
125 g Griottines
215 g Morello cherry pure
20 g caster sugar
7 g pectin NH
5 g lemon juice
Total weight: 447 g
In a saucepan, mix together

the inverted sugar, the
Griottines and the Morello
cherry pure, add the caster
sugar mixed with the pectin NH
and the lemon juice. Bring to
the boil. Pour 130 g of the
Griottines compote into 1 cm
high, 16 cm diameter Flexipan
moulds and place in the
freezer. Set aside for assembly.
4. Chocolate cream mousse

Meringue base :
90 g egg whites
75 g inverted sugar
75 g glucose
Using the whisk attachment, whip all the ingredients
together and reserve for the next stage of the recipe.
diameter rings, add 280 g of chocolate cream mousse and

then push down one of the Griottines compote discs. Add
a little more cream mousse, then insert the almond
Griottines sponge, the rest of the cream mousse and nish
with the chocolate streusel. Place the tray in the deep
freezer. Unmould the desserts, glaze them with the
red-black chocolate glaze, decorate with chocolate
shavings, cocoa nibs and Griottines.
140 g full fat milk

140 g whipping cream
140 g egg yolks
270 g Mexican dark couverture chocolate (66% cocoa)
170 g meringue base
225 g whipped cream
Total weight: 1 085 g
Griottines
Cocoa
nibs
Chocolate
streusel
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.
Chocolate cream
mousse
Almond Griottines
sponge
Griottines
compote
Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm

1. Chocolate streusel: Use the quantities for one full streusel
recipe. Cook in 5 cm diameter rings. Set aside for assembly.
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
and cook in the same way.
3. Griottines compote: Use the quantities for half of the compote
recipe. Pour 11 g of coulis in 1cm high, 4 cm diameter Flexipan
moulds. Place them in the deep freezer.
4. Chocolate cream mousse: Use the quantities for one full recipe.
5. Dark chocolate glaze:
Use the quantities for one
full recipe.
6. Assembly and
nishing: Proceed
exactly as before using
4.5 cm high, 6 cm
diameter rings.
5. Red-black chocolate glaze

150 g water
300 g caster sugar
300 g glucose
200 g sweetened condensed milk
140 g gelatin (20 g of 200 Bloom gelatin powder
and 120 g water)
300 g dark couverture chocolate (64% cocoa)
5 g fat soluble red food colouring powder
In a saucepan, heat the water, caster sugar and glucose
to 103C. Pour over the sweetened condensed milk and
gelatin then over the dark couverture chocolate and
food colouring. Blend and then refrigerate. The
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


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
2. Macaroon sponge
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.
3. Strawberry cont
400 g strawberry pure
100 g raspberry pure
60 g caster sugar
10 g pectin NH
84 g gelatin (12 g of 200
Bloom gelatin powder
and 72 g water)
zest of 1 lime
10 g lime juice
10 g Cointreau 60 vol.
Total weight: 668 g
In a saucepan, mix the cold

fruit pures, the caster sugar
and the pectin NH, and then
bring to the boil. Remove from
the heat, add the gelatin, the
grated lime zest and juice and
the Cointreau. Pour 200 g of
cont in 1 cm high, 16 cm
diameter Flexipan moulds.
Place them in the deep freezer.
semolina cream, a strawberry cont disc, and then a little

more cream, the macaroon sponge and smooth ush to the
top of the ring with the remaining cream. Place the desserts
in the freezer. Unmould the desserts, glaze with the
chocolate ivory glaze and decorate with pralinettes around
the side, chocolate shavings, fresh strawberries and bear
grass stems.
4. Cointreau semolina cream

1 litre whole milk
2 vanilla pods
and 108 g water)
50 g butter
2 g salt
200 g whipped cream
100 g ne durum wheat
150 g sultanas soaked
semolina
in Cointreau
160 g caster sugar
50 g egg yolks
Sultanas
soaked
in Cointreau
Boil the milk with the split and scraped vanilla bean, the
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
35C. Add the melted gelatin, whipped cream, the
Cointreau and the sultanas soaked in Cointreau. Use
directly.
Almond
streusel
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
water for about 10 minutes and then drain them. Cover
them with Cointreau 60% vol.. The sultanas are ready
for use after soaking for 24 hours.
Strawberry decoration
Cointreau
semolina cream
Macaroon sponge
Strawberry cont

1. Almond streusel: Use the quantities for one full streusel recipe.
Cook in 5 cm diameter rings. Set aside for assembly.
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
convection oven at 160C for 10 to 12 minutes.
3. Strawberry cont: Use the quantities for half of the cont
recipe. Pour 15 g of cont in 1cm high, 3 cm diameter Flexipan
moulds. Place the tray in the deep freezer.
4. Cointreau semolina cream: Use the quantities for one full recipe.
5. Ivory chocolate glaze:
Use the quantities for one full recipe.
6. Assembly and
nishing: Proceed
exactly as before using
4.5 cm high, 6 cm
diameter rings.
5. Ivory chocolate glaze

150 g water
300 g ivory chocolate
300 g caster sugar
5 g white food
300 g glucose
colouring
(titanium
140 g gelatin
oxide powder)
(20 g of 200 Bloom gelatin
powder and 120 g water)
to 103C. Pour over the sweetened condensed milk,
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.
Place almond streusel discs in the bottom of 4.5 cm high,
18 cm diameter rings, add a layer of Cointreau


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
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
3. Fried bananas
50 g butter
80 g brown sugar
500 g fresh banana
20 g Rmy Martin
Cognac 50% vol.
Total weight: 650 g
Whip the egg whites and the

inverted sugar with the whisk
attachment. Incorporate the
mixture of ground almonds,
ground hazelnuts, icing sugar
and our sifted together. Using a
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.
Melt the butter in a frying pan,

add the brown sugar and cook
bananas cut lengthwise keeping
a rm consistency. Add the
Rmy Martin Cognac and
amb. Set aside for assembly.
4. Banana and Rmy Martin Cognac mousse

200 g full fat milk
200 g whipping cream
and 108 g water)
180 g egg yolks
70 g Rmy Martin
100 g caster sugar
Cognac 50% vol.
200 g banana pure
430 g whipped cream
sides, and a few slices of caramelized banana slices, coated

with neutral glaze.
Bananas and
chocolate decoration
Fried
bananas
Banana and Rmy Martin

Cognac mousse
Hazelnut dacquoise
Make a custard: in a saucepan, heat the milk, cream, egg

yolks and caster sugar to 85C. Pour over the banana
pure, blend and cool. Add the gelatin melted in the
microwave, the Rmy Martin Cognac and then the
whipped cream. Set aside for assembly.
Crispy
hazelnut milk
5. Milk chocolate glaze

150 g water
300 g caster sugar
300 g glucose
140 g gelatin (20 g of 200 bloom gelatin powder
and 120 g water)
300 g milk couverture chocolate (38% cocoa)
Pralinettes

1. Crispy hazelnut milk chocolate base: Use the quantities for one
full recipe. Spread the crispy base on a sheet of plastic to a
thickness of about 5 millimetres, allow to set in the refrigerator
and cut out discs with a 5 cm diameter cutter. Place in the freezer.
2. Hazelnut dacquoise: Use the quantities for one full recipe. Using
a piping bag with a 9 mm tip, make 40 discs with a diameter of
5 cm, sprinkle with the lightly toasted chopped hazelnuts. Cook in
a convection oven at 175C for 14 to 16 minutes.
3. Fried bananas: Use the quantities for half the recipe. Set aside
for assembly.
4. Banana and Rmy Martin Cognac mousse: Use the quantities
for of the recipe. Set aside for assembly.
5. Milk chocolate glaze: Use the quantities for one full recipe.
6. Assembly and nishing: Proceed exactly as before using
4.5 cm high, 6 cm diameter
rings.

to 103C. Add the hot syrup to the sweetened
condensed milk, gelatin and lastly the milk chocolate.
Mix well and then refrigerate. The following day, heat
the glaze to 40C and let cool to 30-35C before use.
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

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
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

whites with the inverted sugar, incorporate
the dry ingredients sifted together, and at the
end the hot brown butter. Pour the hazelnut
nancier sponge mixture over the hazelnut
streusel in the frame, sprinkle with 60 g of
chopped hazelnuts and 300 g of Griottines.
Cook in a convection oven at 170C for about
10
3. Citrus cream
125 g orange juice
80 g lemon juice
80 g grapefruit juice
5 g orange zest
5 g lemon zest
5 g grapefruit zest
350 g caster sugar
385 g whole eggs
49 g gelatin (7 g of 200 bloom
gelatin powder and 42 g water)
250 g butter
Griottines and chocolate. Cut the dessert into dierent

sizes or into small cakes.
Heat the citrus juices and zests in a saucepan and pour

the mixture over the caster sugar mixed with the whole
eggs and bring to the boil. Pass through a ne conical
sieve, add the gelatin and butter and blend. Set aside
225 g of citrus cream for the light citrus and Cointreau
cream, and keep the rest for assembly.
Important advice
To obtain good denition in the nal assembly, do not
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
60 g caster sugar
35 g cornour
30 g Mycryo cocoa butter
Total weight: 740 g
Griottines and
chocolate decoration
Light citrus and
Cointreau cream
Morello
cherry cream
Heat the cherry pulp and lemon pulp to 40C in a

saucepan. Add the caster sugar mixed with the cornour
and bring to the boil. Add the Mycryo cocoa butter and
blend everything together. Set aside for assembly.
Citrus cream
Griottines
Hazelnut nancier sponge
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
Hazelnut streusel
Recipe for 28 small cakes. Cut the Saint Sylvestre frame into
4 strips lengthwise each with a width of 8.5 cm, and then cut these
into 7 rectangles 4 cm wide.
1. Hazelnut streusel:
One full streusel recipe. Set aside for assembly.
2. Hazelnut nancier sponge:
One full recipe. Cook in the same way.
3. Citrus cream: One full recipe. Place in the freezer.
4. Morello cherry cream: One full recipe.
5. Light citrus and Cointreau
cream: One full recipe.
6. Assembly and nishing:
Decorate like the dessert
with Griottines and
chocolate shavings.
Use the citrus cream at about 30C, whisk thoroughly to

ensure that it is smooth and then add the gelatin melted
in the microwave, the Cointreau and nally the
whipped cream. Use directly.
Cool the citrus cream slightly to 28/30C and pour 800 g
into the frame with the hazelnut streusel and the
hazelnut nancier sponge, and place in the freezer. Then
pour on the Morello cherry cream, use a palette knife to
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
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
2.5 g sea salt
150 g almond our
150 g pistachio our
60 g cake our
60 g Cointreau 60% vol.
250 g Griottines
Total weight: 1452.5 g
Bring all the ingredients to room temperature.

Cream the butter and salt. Add the confectioners
sugar and nut powders. Gradually add the eggs
and nally fold in the cake our and the
Cointreau . Refrigerate until needed. Place the
Griottines in the pre baked large and individual
tart shells, pipe the pistachio/almond cream on
top and bake at 155C for about 25 minutes vent
open for the large tart shells, and about 15
minutes for the individual ones.
12
3. Cherry cream
300 g cherry pure
50 g sugar
90 g fresh egg yolks
50 g sugar
7.5 g gelatin sheets 160 Bloom
37.5 g cold water for gelatin
400 g Griottines
Warm up the cherry pure with the sugar. Mix the egg
yolks and whole eggs with the rest of the sugar. Temper
with the cherry pure. Cook to 84C. Add the bloomed
gelatin and strain. Cool to 40C and hand blend the soft
butter. Pour the mix over the Griottines, into the
120 mm Flexipan for the large tarts and in 50 mm
Flexipan for the individual tarts. Blast freeze until
needed.

Unmould and glaze the pistachio mousse and cherry inserts.
Place the glazed products on the baked tart shells. Finally,
garnish with chocolate decorations for the large tarts and
with glazed Griottines for the individual ones.
4. Pistachio mousse
50 g water
90 g sugar
50 g glucose
65 g fresh egg whites
10 g gelatin sheets 160 Bloom
50 g cold water for gelatin
60 g pistachio pure
370 g whipped cream 35% fat
Total weight: 835 g
Griottines
Chocolate
decorations
Glaze
Pistachio
mousse
Cherry cream
Pistachio/Almond cream
Sweet dough
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.
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
5. Glaze
150 g crme fraiche 30% fat
250 g glucose
500 g 40% white chocolate couverture
500 g clear mirror glaze
Red food colouring as needed
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

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
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
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
3. Orange yuzu Cointreau

marmalade
1000 g water
10 g salt
250 g orange
185 g sugar
15 g yuzu pure
800 g caramel orange and spice juice

60 g cold water
Total weight: 897 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.
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.
14
4. Mandarin crmeux
3 x 140 mm Flexipan and
12 individual 50 mm Flexipan
325 g mandarin pure
5. Gianduja Bavarian mousse

220 g whole milk 3.6% fat
220 g cream 35% fat
260 g hazelnut gianduja
735 g whipped cream 35% fat
6. Milk chocolate glaze
375 g whole milk 3.6% fat
150 g glucose D.E. 36-39
10 drops orange food colouring
450 g 38% milk chocolate couverture
450 g dark chocolate pte glacer
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

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.
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.
Milk chocolate glaze
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.
Gianduja Bavarian
mousse
Mandarin crmeux
Orange yuzu Cointreau
marmalade
Chocolate sponge
Bring the milk, glucose and

colour to a boil. Add the
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
with the milk chocolate glaze when needed and place on
top of the 80 mm chocolate crumble base.
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
75 g calamansi pure
45 g cream 35% fat
95 g sugar
35 g mandarin pure
for gelatin
Total weight: 852 g

Recipe for 3 entremets of 18 cm

and 12 verrines (100 ml)
Composition: Hazelnut sponge, mascarpone
cream, cassis gele, chestnut mousse
1. Hazelnut sponge
1.75 g sea salt
35 g inverted sugar
15 g hazelnut oil
225 g hazelnut our
60 g bread our
2.5 g egg white powder
1.5 g cream of tartar
1.75 g sea salt
90 g sugar
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
500 g cream 35% fat
2 Bourbon vanilla beans
125 g sugar

250 g mascarpone cream
3. Cassis gele
265 g blackcurrant pure
250 g raspberry pure
40 g inverted sugar
65 g sugar
7.5 g NH pectin
210 g Cassis Peureux
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.
16
Warm up the pures,

glucose and inverted
sugar to 40C. Add the
mixture of sugar and
pectin. Boil for 2 minutes,
add the Cassis Peureux,
cast in 160 mm cake
moulds and place in the
blast freezer.
Glaze
4. Chestnut mousse
120 g cream 35% fat
110 g water
130 g sugar
1200 g chestnut cream
120 g Saint James Rum 54% vol.
1200 g heavy whipped cream 35% fat
Vanilla Swiss meringue

Chestnut mousse
Mascarpone cream
Cassis gele
Hazelnut sponge
12 of each of the following for the 100 ml verrines

Composition
Chestnut mousse, cassis gele, hazelnut sponge,
mascarpone cream, clear mirror glaze, vanilla Swiss
meringue
Chestnut cream
500 g chestnut cream
20 g Saint James Rum 54% vol.
Total weight: 720 g
Cream the butter, add the sugar, chestnut cream and nally
the Saint James Rum. Pipe on acetate sheets, freeze and cut.
Pipe chestnut mousse inside the verrines. Angle the verrine
and pour the cassis gele. Top with a layer of hazelnut
sponge and then mascarpone cream. Top with another a
layer of hazelnut sponge and nally with the chestnut
mousse. Finally freeze and keep frozen until needed. Defrost
and glaze with clear mirror glaze when needed. Garnish
with Bourbon vanilla Swiss meringue and piped chestnut
cream.
Bring the cream, water and sugar to a simmer. Add the

bloomed gelatin and pour over the chestnut cream. Add
the Saint James Rum and nally fold in the whipped
cream and pipe in the cake moulds when ready to
assemble.
5. Glaze
150 g crme fraiche
500 g 40% white chocolate couverture
500 g clear glaze
Purple food colouring
Bloom and melt the gelatin. Bring the cream and
glucose to a simmer. Pour over the melted chocolate.
Add the melted gelatin, the glaze and colour. Hand
blend and strain. Use at 29C.

Place the 18 cm cake moulds on a at tray with a guitar
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

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 turbinado sugar
3.5 g Fleur de Sel (sea salt)
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
6 g egg whites powder
2 g cream of tartar
3 g sea salt
110 g sugar
185 g crme frache
610 g sugar
300 g almond our

370 g 70% dark chocolate couverture
300 g pastry our
75 g cocoa powder 20-22% fat
125 g candied orange peels
125 g Griottines
18
Bring all the ingredients to room

temperature. Start mixing the egg
whites, egg white powder, cream of
tartar, salt and sugar until meringue
like. Mix the soft butter, egg yolks and
crme frache together. Add the sugar
and almond our and then the melted
chocolate. Fold in the sifted our and
cocoa powder together. Finally gently
fold in the meringue, candied oranges
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
racks.
Each pound cake will make 9 individual servings.

Composition
Hazelnut crumble
Chocolate pound cake
Milk chocolate ganache
Chocolate plaquettes
3. Milk chocolate ganache

315 g crme frache
25 g sorbitol
2 g Fleur de Sel (sea salt)
600 g 40% milk chocolate couverture
35 g 100% cocoa paste

Same as the large pound cakes and then cut 9 individual
servings/cake. Decorate with acetate sheets and logo.
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
19
BASIC RECIPES
Pastry cream
Chantilly cream
Light cream
Buttercream
Ganache
Mousse
Icecreams
Sorbet
Soaking syrup
LIGHTLY FLAVOUR
20 g/kg
15 g/kg
20 g/kg
15 g/kg
50 g/kg
20 g/kg
15 g/kg
20 g/kg
80 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
STRONG FLAVOUR VERY INTENSE FLAVOUR

40 g/kg
50 g/kg
35 g/kg
45 g/kg
40 g/kg
50 g/kg
35 g/kg
45 g/kg
80 g/kg
100 g/kg
40 g/kg
50 g/kg
35 g/kg
45 g/kg
40 g/kg
50 g/kg
150 g/kg
250 g/kg
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.
FLAVORINGS
LESS ALCOHOL
PRECISE DOSES
(doses are valid for Cointreau,
Saint James, Rmy Martin
and Kirsch de Fougerolles A.O.C.)
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
www.premiumgastronomie.com

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Recipe for 20 small cakes 4.5 cm high with a diameter of 6 cm

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