Sweet Concepts Pastry Book by Gregory Doyen

c □ nTEnTS
FOREWORD 9 EnTREmETS
Red Berry Shortcake 166
Mangifera 170
CHEFS' Pink Guava 174
TESTlmOnlALS 14 Blueberry Sky 178
Power of the Light 18 4
Cappuccino 190
nOTES by GD 19 Theobroma 196
m1n1 SWEETS FESTIVE CAHES

Cherry Pearl 28 Magic Lantern 206
Green Vjtqlity 30 Moon Rabbit 212
Mango Pearl 32 Santa 216
Peach Pearl 34 Winter Wonderland 220
Black Coco 42 Pine Forest 226
Kokio 46 Daddy Cool 232
Pistacia 50 Amour 238
Swan 54 Flower of Love 242
V iola 60 Beauty 248
Sakura 64
Sicilia 68
Hong_ Kong Pink 72 BASE RECIPES 8
Lola 76 TECHnlQUES 254
lnDIVIDUAL CAHES ACHnOWLEDGmEnTS 332

Mandarin 86
Venetian Spritz 90
Passion Pearl 94 THE mAHlnG OF 334
Blossom 98
Red Delicious 104
Pink Lady 108
Miss White 112
Lychee 116
Psidium Guajava 120
Banana Crunch 124
Hgney (:ake 128
Oryola 134
Choco Loop 140
Anemone 144
Swan Lake 148
Lemon Tart
- -
154
Sweet Concepts -7
Sweet Concepts is my first pastry book, dedicated to any pastry lover, beginners and experts alike.
It is important to note the standards applied throughout the book. In four chapters, I've included 45
cake recipes and over 220 sub-recipes with beautiful photos, illustrations, personal tips and
step-by-step technical guides.
In this book, you will discover some of the best creations that have characterized my career over
the last six years.
The prestigious establishments I've worked in around the world, drove me to create inventive,
beautiful, high-quality pastries, in the image and at the standard of their brands At the same time,
the financial and managerial aspect could not be neglected: pastry has a manufacturing cost,
which as a professional, you have to know how to anticipate. Beyond the composition, flavours,
colours, and design, one cannot not forget about cost-effectiveness. The price of raw materials,
preparation time, speed of execution and many other criteria are to be taken into account to
determine the optimal method of preparation.
I present my recipes here, from idea, to conception, to the moment when the customer savours
and enjoys the result.
To begin with, cost-effectiveness depends on the mastery and use of the base recipes given
throughout this book. They will enable you to make sponges, creams or glazes, from which you can
then play with tastes, textures and shapes to obtain pastries that are simple to make and very
aesthetically pleasing.
The photos throughout will show you, step-by-step, each group of recipes (sponges, mousses,
creams, etc.) in order to best guide you in your creations.
I almost always proceed the same way: I start by conceiving the design, beginning with an idea, a
shape, a drawing, a landscape, or an encounter that will inspire the dessert.
Then I create the taste and textures of the cake by adding different elements, which each
correspond to a specific objective.
• Crispies for the base that will give stability to the dessert
• Softness with the addition of a sponge
• A fruit coulis for a fruity flavour
• A cream for the fondant
• A mousse for the creamy and light side
• A glaze for the perfect finish of the cake
When preparing pastries, I will create all these bases and store them in the refrigerator or freezer.
Then, I will assemble the dessert according to the technical illustrations, much like assembling a
Lego set.
This method will allow you to create a wide variety of cakes in a short amount of time, thereby
increasing the cost-effectiveness of your production.
In order to keep the content of each recipe manageable, and to avoid repetition, we have
grouped all the base recipes at the end of the book.
Before you throw yourself into the creation of these desserts, here are some important notes:
• All measurements are in grams, and using an electric scale is strongly recommended.
• Each cake recipe is accompanied by an illustration, so that you can easily understand what is
hiding within.
• All temperatures are in celsius.
• All baking sheets are standard size: 40 x 60 cm.
• In each recipe, I give you the approximate quantity of pastries that you will obtain, if all the
instructions are followed correctly.
• The recipes use ingredients from French brands, which I find to have the best quality and
consistency. Fruit purees are from Vergers Boiron ® and the chocolate is from Weiss Chocolate ®; I
cannot guarantee the same results if you use other brands. I do give the percentage of cocoa
butter in the chocolates used, which will allow you to choose an appropriate substitute if the
French brands mentioned are not available in your country.
• For dairy products, I use 1.8% semi-skimmed milk, butter with 82% and cream with 35% fat content.
• Gelatin is referred to as "gelatin mix" and refers to a fish gelatin in powder form with a density of
200 bloom, that you will find in all essential base recipes on page 258.
• The pectins used are referred to as "pectin extra slow set" or "pectin NH," which you can find
under the brands Louis Francois ® or Sosa ®.
• All moulds used are from the brand Silikomart ®.
Now you have all the necessary information to begin and succeed.
Embrace the challenges offered in Sweet Concepts and the art of pastry creation will no longer
be a secret to you.
Enjoy!
If you have any comments or need any further clarification, please write an email to Gregory
Doyen at sweetconceptsbook@gmail.com.
m1n1SWEETS
FRUIT PEARLS
Cber�y 28
Green '{i_tality 30
M9ng9 32
Peach 34
CHOUX PASTRY
Black Coco 42
Kokio 46
Pistacia 50
Swan 54
Viola 60
Sakura 64
Sicilia 68
Hong Kong Pink 72
Lola 76
Fruit Pearls
This creation came from an observation I made: during events, the
small bites offered to guests often stained their hands when they ate
them. This is fairly unpleasant and even problematic, especially if
the guests are then invited to examine and touch products in order
to make a sale.
So I needed to conceive a small bite that would leave fingers clean,
but also be enticing, aesthetically pleasing, and novel. That's how
I came up with the idea for these easy-to-eat pearls that are very
visually appealing and do not stain because of their glaze. The fruit
is highlighted by its natural colour, without any artificial colouring.
These little pearls are a real success because they are easy to make
and are so delicate in appearance.
Cherry
Recipe for 25 pearls
Almond sponge II See base recipe: sponges on page 277.
Vanilla whipped ganache See base recipe: mousses on page 299.
uriotte coulis
125 g Boiron morello cherry puree Heat the puree with invert sugar to 40 ° C.
15 g Invert sugar
Mix the granulated sugar with the pectin
10 g Granulated sugar
adding the mixture to the puree and
4g Pectin extra slow set
bringing it to a boil.
20 g Gelatin mix
3g Citric acid solution Add the gelatin and citric acid solution
at the end.
175 g TOTAL
Leave to cool down completely before
using.
Griotte glaze
10 g Pectin extra slow set Mix the pectin with granulated sugar.
Heat the puree with the water, glucose
200 g Boiron morello cherry puree
syrup and invert sugar to 40 ° C.
50 g Water
25 g Glucose syrup Combine both preparations and bring
50 g Invert sugar to a boil.
100 g Gelatin mix
at the end.
540 g TOTAL Leave to cool down before using.
Vegetaljelly See base recipe: essentials on page 261.

Green Vitality
Apple coulis
135 g Boiron green apple puree Heat the puree with invert sugar to 40 ° C.
l 0 g Invert sugar
Mix the granulated sugar with the pectin
adding the mixture to the puree and
3 g Pectin NH
bringing it to a boil.
8 g Gelatin mix
Add the gelatin at the end.
170 g TOTAL
using.
Peargla2e
15 g Pectin NH Mix the pectin with granulated sugar.
Heat the puree with the water, glucose
250 g Boiron pear puree
syrup and invert sugar to 40 ° C.
50 g Water
120 g Gelatin mix
Add the gelatin and citric acid solution
4g Citric acid solution
at the end.
Vegetal jelly See base recipe: essentials on page 261.

mango
mango passion fruit coulis

125 g Boiron passion fruit puree Combine the purees and passion fruit
30 g Boiron mango puree and heat with invert sugar to 40° C.
40 g Fresh passion fruit
25 g Invert sugar Mix the granulated sugar with the pectin
20 g Granulated sugar adding the mixture to the purees and
5g Pectin extra slow set bringing it to a boil.
20 g Gelatin mix Add the gelatin at the end.
265 g TOTAL
using.
mango gla2e
8g Pectin extra slow set Mix the pectin with granulated sugar.
85 g Granulated sugar Heat the purees with the glucose syrup
170 g Boiron mango puree and invert sugar to 40 ° C.
85 g Boiron passion fruit puree
110 g Gelatin mix Add the gelatin and citric acid solution
5g Citric acid solution at the end.
Vegetal jelly See base recipe: essentials on page 261.

Peach
Lavender vanilla whipped ganache

265 g Cream 35% Bring the cream, lavender and vanilla
3g Dry lavender bean to a boil in a small pot. Infuse for
1u Vanilla bean {split/scraped) 10 minutes then strain.
50 g Weiss Aneo white Pour over the chocolate with the
chocolate 34% gelatine mix and whisk until a smooth
20 g Gelatin mix texture is achieved.
335 g TOTAL _ Refrigerate overnight before whipping.
White peach coulis

200 g Boiron white peach puree Heat the puree with invert sugar to 40° C.
15 g Granulated sugar adding the mixture to the puree and
5g Pectin extra slow set bringing it to a boil.
15 g Gelatin mix
at the end.
245 g TOTAL
using.
Peach glaze
601 g Granulated sugar Mix the pectin with granulated sugar.
10 g Pectin extra slow set
250 g Boiron white peach puree Heat the puree with the water, glucose
50 g Water syrup and invert sugar to 40° C.
150 g Gelatin mix
at the end.
Vegetal jelly See base recipe: essentials on page 261 .

Fruit Pearls
The inside
Fill the "Truffle 5" silicone mould with the fruit coulis then place in the freezer.
The cake
Fill the "Truffle 20" silicone mould with about 70% with the vanilla whipped
ganache then add the fruit insert. Close the mould with the 02 cm sponge.
Place in the freezer.
Unmould the frozen pearls.

Glaze them in their respective fruit glaze at 26 ° C. Then dip them into the
vegetal jelly at 55° C; that will give the pearls their signature beauty.
materials
Silikomart "Truffle 5"
Tips from GD
You can keep pearls in the freezer without the vegetal jelly.
Don't forget to place the small, 0 3 cm sweet dough cookie on the bottom
of your pearls before serving.
You can use any fruits you like. Take this cake as an example and create.
note from GD
I have included four flavours in this book, but I have created recipes in
twenty-five different flavours, depending on which fruits are in season.
Now it's your turn to let your imagination run wild using your favourite fruits!
Assembling for 1 cherry pearl
l. Almond sponge 3g
2. Vanilla whipped ganache 15 g
3. Griotte coulis 6g
4. Griotte glaze 8g
5. Vegetal jelly 2g
Decoration
Micro basil leaf
Dark chocolate cherry stem
Assembling for 1 green vitality pearl

l. Almond sponge 3g
3. Apple coulis 6g
4. Pear glaze 8g
5. Vegetal jelly 2g
Decoration
Micro basil leaf
Dark chocolate apple stem
Assembling for 1 mango pearl

l. Almond sponge 3g
3. Mango passion fruit coulis 6g
4. Mango glaze 8g
5. Vegetal jelly 2g
Decoration
Micro basil leaf
Dark chocolate mango stem
Assembling for 1 peach pearl

l. Almond sponge 3g
2. Lavender vanilla whipped 15 g
ganache
3. White peach coulis 6g
4. White peach glaze 8g
5. Vegetal jelly 2g
Decoration
Micro basil leaves
Black Coco
These little bites were created in collaboration with the brand La Prairie,
based on the theme: the nature of light.
I opted for choux, to which I wanted to add a black coloration using
natural ingredients. This was a challenge, because most of the time,
this colour is achieved using artificial dyes.
Vegetal charcoal seemed to be a good option: it is indeed a natural
product that offers a good appearance, without altering the taste of
the pastry.
Black Coco
Recipe for 25 choux pastries
Black charcoal choux pastry dough

60 g Milk Bring the milk, water, butter, sugar and salt
60 g Water to a boil.
60 g Butter
Add the flour and charcoal powder to
the butter mixture and use a whisk first,
3 g Salt
followed by a spatula, to beat until well
60 g Cake flour
combined. Place over low heat and cook,
4 g Black bamboo charcoal
stirring, for 1-2 minutes or until the mixture
powder
forms a ball and begins to come away
100 g Whole eggs
from the side of the saucepan. Set aside
for 5 minutes to cool slightly. Gradually add
350 g TOTAL
the eggs and beat until the mixture just
falls from the spoon but still holds its shape.
Keep at room temperature for 15 minutes
before using.
Fill a piping bag with the choux dough
and pipe into 035 mm rounds with an
8-9 mm nozzle.
Bake at 165° C for at least 30 minutes
(depends on your oven).
Black charcoal craquelin

85 g Cake flour Mix all the ingredients in a stand mixer until
40 g Light brown sugar it forms a soft dough.
4 g Black bamboo charcoal Spread at 1.5 mm between 2 baking
powder papers and freeze.
70 g Butter Cut with a plain 03 cm round cutter.
235 g TOTAL
Coconut cream
65 g Boiron coconut puree 100% Heat the puree with the cream and vanilla
270 g Cream 35% to 40° C, then add the coconut powder.
1 0 g Vanilla paste
25 g Roasted coconut powder Emulsify the egg yolks and sugar, cornbi�Q
both preparations and cooking at 83 C 0 r
°
55 g Egg yolks
40 g Granulated sugar 20 seconds.
25 g Gelatin mix Add the gelatin and zest at the end.
1 u Lime zest
Leave to cool down before using.
490 g TOTAL
125 g Boiron passion fruit puree Combine the purees with the passion
30 g Boiron mango puree fruit and invert sugar; heat to 40° C.
Mix the granulated sugar with the
25 g Invert sugar
pectin and then add the mixture into
the purees, bringing it to a boil.
265 g TOTAL
Assembling for 1 choux pastry

1. Black charcoal choux 6g
pastry dough
2. Black charcoal 2.5 g
craquelin
3. Coconut cream 15 g
4. Mango passion fruit 8g
coulis
The choux
Fill the charcoal choux pastry from the top with the coconut cream then finish
with the mango passion fruit coulis.
Place the white chocolate ring decoration on the top of the choux, pipe some
vanilla whipped ganache inside and place crispy pearls for decoration.
Decoration
White chocolate crispy pearls
0 3 cm white chocolate ring
Vanilla whipped ganache (see base recipe: mousses on page 299)
materials
Nozzle #9
Baking tray
Silikomart "Air mat"
TipsfromGD
Once the choux pastry dough is made, wait approximately 15 minutes before
piping. This will allow the gluten to rest and keep the choux from exploding
while they are being cooked.
To get the black colour, use coconut charcoal powder or natural active
bamboo powder.
Roasting the coconut powder will give the cream a more interesting taste.
The little crunchy pearls are coated with a silver dust powder.
Hokio
The blend of hibiscus and lemon creates a beautiful sensation of
freshness.
Hibiscus is an ingredient rarely used in pastry. However, it has many
virtues which we can explore in different ways. Its colour, for example,
can replace artificial colouring. It can also be used, as in this recipe,
as an infusion to make a jelly. I consider it to be a bit like chocolate,
because it has anti-stress benefits.
Tequila, hibiscus and lemon make a fantastic cocktail, which inspired
me in making this little pastry.
Hokio
Choux pastry dough See base recipe: choux pastry dough on

page 272.
Craquelin See base recipe: doughs on page 265.
Lemon cream See base recipe: fruit creams on page 290.
Choux glaze
20 g Cream 35% Combine the cream, milk and glucose,
20 g Milk then bring to a boil.
65 g Glucose syrup
Pour over the chocolate, gelatin and miroir
130 g Weiss Aneo white
glaze, then emulsify.
chocolate 34%
22 g Gelatin mix Add the food colouring and emulsify again.
130 g Miroir plus neutral glaze
Leave to cool down for at least 5 hours
cold
before using.
SQ Pink hydro-soluble
colour gel Reheat to 26° C for glazing.
SQ Titanium dioxide
385 g TOTAL
Hibiscus jelly
200 g Water Infuse the dry hibiscus in the hot water for
10 g Dry hibiscus 15 minutes, strain, then combine with the
25 g Sugar syrup {see base rest of the ingredients.
recipe: essentials on pg 261)
13 g Sosa gelatin vegetal Bring to a boil and pour into a small fia t
7 g Lemon juice plastic box { 15 x 15 cm).
Leave to cool down and cut the jelly into
255 g TOTAL small cubes.
l. Choux pastry dough 6g
2. Craquelin 2.5 g
3. Lemon cream 15 g
4. Choux glaze 10 g
5. Hibiscus jelly 4g
The choux
Fill the choux pastry from the top with the lemon cream, then glaze the top of
the choux.
Place in the refrigerator for few minutes, then secure the white chocolate
ring decoration on the top, pipe some vanilla whipped ganache inside and
decorate with hibiscus jelly and crispy pearls.
Decoration
Edible rose flower
Hibiscus cubes
0 3 cm white chocolate ring
Vanilla whipped ganache (see base recipe: mousses on page 299)
White chocolate crispy pearls
materials
Nozzle #9
Baking tray
Tips from GD
Don't let the hibiscus over-infuse in the water, otherwise your jelly will be too
bitter.
It is very important to secure the chocolate ring on the chocolate glaze, then
leave it in the refrigerator for about 15 minutes before proceeding with the
final decoration.
Pistacia
These little Pistacia choux offer a perfect harmony of pistachio and
sour cherry.
I wanted to work with the design of a cherry on a choux, without it
having too much volume.
The experience of tasting this pastry begins with the cherry-flavoured
sphere, which provides a slight tartness. Then, it ends with the choux
and smooth pistachio cream.
Pistacia

page 272.
Pistachio craquelin See base recipe: doughs on page 265.
Pistachio cream
330 g Vanilla pastry cream (see Mix the vanilla pastry cream with the
base recipe on pg 290) pistachio paste and add the gelatin.
45 g Pistachio paste 100% Note: This operation should be done
20 g Gelatin mix immediately after cooking the vanilla
pastry cream while it is still hot.
395 g TOTAL
Leave to cool down.
Griotte coulis
125 g Boiron morello cherry puree Heat the puree with invert sugar to 40° C.
15 g Invert sugar
10 g Granulated sugar Mix the granulated sugar with the pectin
3g Pectin extra slow set adding the mixture to the puree and
15 g Gelatin mix bringing it to a boil.
at the end.
170 g TOTAL
_
using.
Pistachio chantilly
240 g Vanilla whipped ganache
(see base recipe: mousses �hip the vanilla ganache and
incorporate the pistachio paste.
on pg 299 )
35 g Pistachio paste 100% Pa� attention not to overwhip this
recipe.
275 g TOTAL
Vegetal jelly
See base recipe: essentials on page 261.
1. Choux pastry dough 6g
2. Pistachio craquelin 2.5 g
3. Pistachio cream 15 g
4. Griotte coulis 8 g + 10 g
5. Pistachio chantilly 10 g
6. Vegetal jelly 2g
The choux
Fill the choux pastry from the top with the pistachio cream then pipe the griotte
coulis inside.
Place in the refrigerator for few minutes then fix the 03.5 cm green chocolate
disk on the top. Pipe, with the help a star nozzle, the pistachio chantilly on the
top of the chocolate disk.
Add the 0 2 cm sweet dough cookie on top of the chantilly.
Place in the refrigerator.
Thetop
Fill the 03 cm half-sphere silicone mould with the griotte coulis, then place in the
freezer.
Unmould the frozen coulis and dip it into the vegetal jelly at 55° C.
Place it on top of the sweet dough cookie. Top with the chocolate cherry stem.
Decoration
03.5 cm green chocolate disc
02 cm sweet dough cookie
Green chocolate cherry stem
materials
Silikomart 03 cm half-sphere (SFOO6)
Nozzle #9
Star nozzle, medium size
Tips from GD
Gradually mix the fat-soluble colouring into the craquelin to prevent the dye
powder from dissolving poorly.
It is preferable to use a natural pistachio paste .
The small sour cherry on top is dipped in a vegetal glaze and then placed on a
small disk of sweet dough, so it does not slip during transportation.
Swan
The creation of this cake was inspired by the famous French pastry:
le cygne a la chantilly.
I wanted to change the spirit of it, which has hardly ever been updated.
Traditionally, the swan's wings and neck are made with choux pastry
dough. For both aesthetic and preservation reasons, it was important
to imagine a more stable decoration than the one proposed in the
original recipe. White chocolate lent itself perfectly to the task.
The success of Swan has led to many requests, so this year I created
a complete kit (the GD Sweet Design "Swan kit"), which allows you to
make these beautiful swans at home.
Swan

page 272.
Craquelin See base recipe: dough on page 265.
Vanilla pastry cream See base recipe: fruit cream on page 290.

2. Craquelin 2.5 g
3. Vanilla pastry cream 15 g
4. Weiss hazelnut romaine 4 g
praline
5. Vanilla whipped 15 g
ganache
The choux
Fill the choux pastry from the top with the vanilla pastry cream, then finish with
the hazelnut romaine praline.
Using the nozzle, pipe the vanilla whipped ganache on top to create the swan's
body.
When finishing, pipe the whipped ganache then stick the wings on immediately.
After this step, store in the refrigerator for at least 30 minutes before placing the
swan's neck.
Decoration
White chocolate swan design
Snow white non-melting powdered sugar
materials
GD Sweet Design "Swan kit"
Nozzle #9
Tips from GD
When making the swans, prepare all the bases in advance including the choux
pastry, filling creams, and chocolate decoration using the GD Sweet Design
"Swan kit," which is absolutely necessary for this recipe.
Lightly sprinkle your creations with the snow white powdered sugar.
If possible, fill at the last minute to ensure maximum freshness.
Viola
Viola offers a perfect balance between notes of tartness and smoked
chocolate, for a harmonious and natural result. I really like to decorate
my pastries with fresh flowers or leaves. For this occasion, the pansy
was the perfect choice. However, this kind of decor is very fragile.
Therefore, it is preferable to use it for events.
There are a multitude of varieties of edible flowers, so give your desires
and imagination free reign!
Viola
Recipe for 20 cakes
Crispy dark gianduja See base recipe: crispies on page 268.

Cut using a 03.5 cm plain round cutter.
Chocolate sponge See base recipe: sponges on page 276.
Santarem chocolate cream

50 g Invert sugar Emulsify the invert sugar and glucose
10 g Glucose syrup with the egg yolks.
80 g Egg yolks Heat the cream with milk to 40° C.
200 g Cream 35%
180 g Milk Incorporate the egg preparation into
150 g Weiss Santarem the cream and cook at 83° C for 20
chocolate 65% seconds then pour over the chocolate
50 g Weiss cocoa mass 100% and cocoa mass.
Emulsify then leave to cool down before
720 g TOTAL using.
Blackcurrant coulis
300 g Boiron blackcurrant puree Combine the purees and heat with the
100 g Boiron raspberry puree invert sugar to 40° C.
80 g Invert sugar
10 g Pectin extra slow set adding the mixture to the purees and
15 g Lemon juice bringing it to a boil.
15 g Gelatin mix Add the lemon juice and gelatin at the
end.
550 g TOTAL
using.
Chocolate glaze
See base recipe: glazes on page 309.
Chocolate crumble
See base recipe: doughs on page 264.
Assembling for 1 cake
l. Crispy dark gianduja 5g
2. Chocolate sponge 6g
3. Santarem chocolate 15 g
cream
4. Blackcurrant coulis 12 g
5. Chocolate glaze 6g
6. Chocolate crumble 4g
The inside
Pour the blackcurrant coulis into the "Micro Stone5 " silicone mould, then freeze.
The cake
Add the Santarem chocolate cream into the "Globe" silicone mould, then place
insert in the middle, followed by a 03.5 cm disk of chocolate sponge and a
03.5 cm disk of crispy dark gianduja.
Unmould the frozen cake and glaze it with the chocolate glaze at 28 ° C.
Leave for crystallization, then place the dark chocolate ring on the top, fill it
with chocolate crumble and decorate with a flower.
Decoration
Chocolate crumble
0 3 cm dark chocolate ring
Edible flower
materials
Silikomart "Globe"
Silikomart "Micro Stone5 "
Tips from GD
Use a cream with a texture that is already crystallized, but still soft.
When finishing, place the chocolate ring on top of the cake. Next, pipe a dot of
whipped ganache inside this ring and add the crumble .
This cake can be made into individual portions using the Silikomart "Stone'' mould.
Sakura
The combination of matcha green tea and cherry is very popular in
Japan, a country whose gastronomic culture I greatly admire.
The word "sakura" in Japanese means ornamental cherry tree. The
very short period during which it blooms on this archipelago has for
centuries been a metaphor for the ephemeral nature of life, but
equally for its beauty.
With this cake, I wanted to highlight all the spectacular beauty and
elegance of this tree in bloom.
Sakura
Recipe for 20 cakes
Crispy praline
see base recipe: crispies on page 268.
cut using a 03.5 cm plain round cutter.
Chocolate sponge see base recipe: sponges on page 27

6.
Sakura coulis
240 g Boiron cranberry-morello Heat the puree with invert sugar to 400c
.
cherry puree Mix the granulated sugar C?nd pectin, then
45 g Invert sugar add into the puree and bnng to a boil.
5 g Pectin extra slow set Add the gelatin and citric acid solution at
25 g Gelatin mix the end.
3 g Citric acid solution Leave to cool down before using.
330 g TOTAL
matcha cream
185 gCream 35% Heat the cream with milk to 40° C, then
65 gMilk infuse the vanilla and matcha green tea
5g Vanilla paste powder inside for 20 minutes.
3g Matcha green tea powder
Emulsify the egg yolks with the sugar and
60 gEgg yolks
infusion, then cook at 83° C for 20 seconds.
25 gGranulated sugar
40 g Weiss Aneo white Pour over the white chocolate and add
chocolate 34% the gelatin at the end.
25 g Gelatin mix
Emulsify then leave to cool down before
400 g TOTAL using.
Galaxie milk chocolate coating

200 g Weiss Galaxie milk Melt the milk chocolate with the cocoa
chocolate 41 % butter.
170 g Weiss cocoa butter
Use at 38 ° C.
370 g TOTAL
4
See base recipes: doughs on page 26 ·
Chocolate crumble
l. Crispy praline 5g
2. Chocolate sponge 6g
3. Sakura coulis 6g
4. Matcha cream 15 g
5. Galaxie milk chocolate 4g
coating
The inside
Pour the sakura coulis into the Micro Stone5 silicone mould, then freeze.
The cake
Pour the matcha cream into the "Globe" silicone mould, then place insert in the
middle, followed by a 03.5 cm disk of chocolate sponge and a 03.5 cm disk of
crispy praline. Place in the freezer.
Unmould the frozen cake and dip it into the Galaxie milk chocolate coating.
Fix the pink chocolate ring decoration on the top and put the chocolate
crumble inside with drops of the sakura coulis. Decorate with the fan.
Decoration
Chocolate crumble
03 cm pink chocolate ring
Sakura coulis
Chocolate sakura fan design
materials
Silikomart "Globe"
Silikomart "Micro Stone 5 "
Silikomart 32.5 x 32.5 cm "Tapis roulade 03"
Tips from GD
Silikomart's "Stone" mould will allow you to make larger cakes, if you wish.
It is very important to secure the pink chocolate ring well on top of the cake
in order to then be able to place the final decoration.
Sicilia
I was inspired here by the assembly of the traditional Opera cake. I
wanted to offer something surprising and very fruity.
The bitterness of the orange and mandarin blends perfectly with the
sweetness of the praline for an original experience of flavours.
Sicilia
Recipe for 20 cakes
Crispy praline See base recipe: crispies on page 2 68.

Spread the crispy at 1.5 mm between
2 baking papers.
Almond sponge II See base recipe: sponges on page 277_
Orange confit See base recipe: essentials on page 26 l
Orange buttercream
180 g Granulated sugar Prepare a sugar syrup with the sugars,
15 g Invert sugar glucose and water. Cook to 121 °C.
10 g Glucose syrup Combine the egg whites with the sugar
45 g Water
syrup and whip until you achieve a soft
65 g Egg whites
and light texture similar to an Italian
190 g Butter
meringue. Add the soft butter at 38° C.
50 g Orange confit (see base
recipe: essentials on pg 261) Emulsify properly and add the orange
10 g Grand Marnier ® vol. 21 % confit, Grand Marnier and citric acid
4 g Citric acid solution solution at the end.
565 g TOTAL
Grand marnier syrup

100 g Boiron orange puree 100% Combine the orange puree with the
20 g Granulated sugar sugar and bring to a boil.
20 g Grand Marnier ® vol. 21 %
Leave to cool down, then add the Grand
140 g TOTAL Marnier. Use to spread over the almond
sponge .
Pistachio chocolate coating

300 g Weiss Aneo white Melt the white and dark chocolate with
chocolate 34% the cocoa butter, then add the grap e
10 g Weiss Galaxie dark seed oil.
chocolate 67%
50 g Weiss cocoa butter Emulsify with the food colouring.
50 g Grape seed oil Add the crushed roasted pistachios.
SQ Green & yellow fat-soluble
colour powders Use at 36 ° C.
50 g Crushed roasted pistachios
460 g TOTAL
mandarin jelly
200 g Boiron mandarin puree 100% Combine all ingredients and bring to a
25g Sugar syrup (see base boil.
recipe: essentials on pg 261) Pour onto a 15x 15cm silicone tray, then
10 g Sosa vegetal gelatin
place in the refrigerator before cutting.
10 g Lemon juice
245 g TOTAL

l. Crispy praline 5g
2. Almond sponge II 8g
3. Orange confit 3g
4. Orange buttercream 10 g
5. Grand Marnier syrup 5g
6. Pistachio chocolate 6g
coating
7. Mandarin jelly 5g
The cake
Using a 20 x 10 x 4 cm cake frame, add a layer of the crispy praline on the
bottom. Then place a layer of almond sponge over the praline, spread a thin
layer of orange confit and pour the orange buttercream on top. Repeat the
same order of layers.
Refrigerate for a few hours, then cut into equally-sized rectangular pieces.
Dip into the pistachio chocolate coating at 27° C, add a layer of mandarin jelly,
then decorate the top of the cake.
Decoration
0 4 cm yellow chocolate ring
Pistachio chocolate rock
materials
20 x 10 x 4 cm cake frame
Tips from GD
Be careful not to over-bake the almond sponge so that it can maintain its
softness and fiexibility.
The syrup will be best absorbed by the sponge if used at a temperature of 40° C.
Adding citric acid to buttercream will add a tangy note to balance the
sweetness of the cream.
Sweet Concepts -71

Hong Hong Pink
I created Hong Kong Pink for issue number 7 of so good magazine.
There, I wanted to highlight guava, an exotic fruit from the country
where I was organizing an event at the time: Hong Kong.
To make a cake from this fruit, my preference is the pink guava instead
of the green ones, as the pink ones are juicier and more tender.
Hong Hong Pink
Recipe for 25 cakes
Lemon financier
85 g Butter Make a brown butter by heating the
½ u Vanilla bean (split/scraped) butter and vanilla bean until a golden
40 g Marzipan raw 50% brown colour, which gives a nutty aroma.
125 g Egg whites In a food processor, add the marzipan,
½ u Lemon zest egg whites and zest with the rest of the
125 g Granulated sugar dry ingredients. Emulsify.
80 g Almond powder
35 g Cake fiour Finish by incorporating the brown butter
2 g Salt once it reaches 45 ° C.
Leave to cool down for at least 2 hours,
490 g TOTAL
then pipe into the "Micro Round 5"
silicone mould.
Bake at 165 ° C for 8 minutes.
Strawberry coulis See base recipe: fruit coulis on page 285.
Pink guava coulis

205 g Boiron pink guava puree Heat the pink guava puree with invert
15 g Invert sugar sugar to 40 ° C.
15 g Gelatin mix
at the end.
235 g TOTAL Leave to cool down completely before
using.
1. Lemon financier 15 g
2. Strawberry coulis 8g
3. Fresh guava cubes 6g
5. Pink guava coulis 8g
The cake
Make the chocolate cylinders and successively add a half-sphere of lemon
financier, pipe the vanilla whipped ganache, pour in the strawberry coulis,
add some fresh guava cubes and close the cylinder with a 0 4.5 cm sweet
dough cookie.
Fill the pink guava coulis into the 03 cm half-sphere mould and freeze.
Unmould the frozen pink guava coulis, then dip it into the vegetal jelly at 55° C.
Place it on the top of the sweet dough cookie for decoration.
Decoration
Chocolate cylinders design
materials
Plastic comb
Silikomart "Micro Round 5"
Tips from GD
The chocolate cylinder should be as thin as possible, as it only serves as a
support.
Only fill this tube at the last moment to ensure maximum freshness.
,uJeet [onc:eot5 -:
Lola
Sometimes we have to deal with large orders or follow a meticulous

organization. Some desserts must therefore be easy to prepare,
without sacrificing the aesthetics of their presentation or their flavour.
Lola meets this objective.
Lola
Recipe for 12 pieces
Wild strawberry mousse

105 g Cream 35% Whip the cream until a foamy te xture
35 g Gelatin mix is achieved.
145 g Boiron wild strawberry puree
Melt the gelatin and combine with the
30 g Boiron raspberry puree
wild strawberry and raspberry purees
65 g Meringue for mousse
at 26 ° C.
380 g TOTAL Incorporate the meringue into the
purees, then add the whipped cream
and mix gently to keep the mousse-like
texture.
meringue for mousse

30 g Water Prepare a sugar syrup with the water,
35 g Granulated sugar sugar and glucose syrup, then cook
30 g Glucose syrup to 121 ° C.
45 g Egg whites
Combine the egg whites with the
sugar syrup and whip to soft peaks.
140 g TOTAL
Wild strawberry foam

50 g Water Prepare a sugar syrup with the water
25 g Granulated sugar and sugar. Combine all the ingredients
200 g Boiron wild strawberry puree and emulsify with a hand blender until
15 g Lemon juice you get a perfect emulsion.
15 g Sosa lnstangel
Leave in the refrigerator until it is
305 g TOTAL slightly still, then whip in a stand mixer
fitted with a whisk attachment until
you get a firm and spongy mixture.
1 . Wild strawberry mousse 30 g
2. Wild strawberry foam 20 g
The glass
Add the wild strawberry mousse in the bottom of the glass, leave to set for
few minutes in the refrigerator then pour the wild strawberry foam on top.
Decorate.
Decoration
Pink edible fresh flower
materials
Elegant glass
Tips from GD
This is a very simple dessert to make. The use of Sosa lnstangel powder gives
it a very airy texture.
Let your imagination wander and try other fruit puree flavours.
Mandarin 86
V�n-�tia_n SpriJ? 90
. .. .
Passion Pearl 94
Blossom 98
Red Delicious 104
Pink L9dy. 108
Miss white
·- 112
____
Lychee 116
Psidi�m Gvajava 120
Ba[lq[1a CCLJ[lCh 124
Honey Cake 128
Oryola 134
Choco Loop 140
Anemone 144
Swan Lake 148
Lemon Tart 154
andarin
The mandarin is a symbolic fruit in Asia: it represents luck and wealth.

This symbolism was my starting point.
This creation met two different criterias. On one hand, I wanted it to
be made only of fruit, without artificial colouring. On the other hand,
I still wanted a cake that doesn't stick to your fingers.
mandarin
Recipe for 10 cakes
Crispy dark gianduja See base recipe: crispies on page 26

8.
Almond sponge II See base recipe: sponges on page 277

.
Chestnut cream
100 g Chestnut puree Mix all chestnut ingredients together
50 g Chestnut paste with the rum until a smooth texture.
50 g Chestnut cream
5 g Dark rum vol. 40% Cook the egg yolks with milk and
25 g Egg yolks chestnuts mix at 83° C for 20 seconds.
50 g Milk Add the gelatin at the end.
15 g Gelatin mix Leave to cool down to 26 ° C.
30 g Cream 35%
Whip the cream, then incorporate
325 g TOTAL
the egg preparation.
Use immediately.
mandarin coulis
155 g Boiron mandarin puree 100% Combine purees with orange confit
Mix the granulated sugar with pectin.
recipe: essentials on pg 261)
35 g Invert sugar Combine both mixtures and bring to
30 g Granulated sugar a boil.
7 g Pectin extra slow set Add the gelatin and citric acid at the
55 g Gelatin mix end.
2 g Citric acid solution
365 g TOTAL
Vanilla whipped ganache See base recipe: mousses on page 299·
4
mandarin glaze See base recipe: fruit glaze on pag e 30 ·
ge 261.
Vegetal jelly See base recipe: essentials on p a
1. Crispy dark gianduja 5g
2. Candied chestnuts 4g
3. Chestnut cream 12 g
4. Almond sponge II 7g
5. Mandarin coulis 12 g
7. Mandarin glaze 25 g
8. Vegetal jelly 10 g
The inside
Pour the chestnut cream into the 04 cm half-sphere silicone mould, then
add some crushed candied chestnuts and a 04 cm layer of almond sponge.
Freeze.
Using another 04 cm half-sphere silicone mould, pour in the mandarin coulis.
Then place the frozen half-sphere on the top to get a full sphere.
Freeze the insert.
The cake
Add the crispy gianduja on the bottom of the "MUL 3D 48" silicone mould and
place it in the refrigerator until crystalized.
Add the vanilla whipped ganache then place the insert in the middle. Pipe
additional ganache around the insert, then cover it with the second part of
the mould.
Unmould the frozen cake and shape it with a knife to get a perfect sphere.
Dip the sphere into the mandarin glaze at 26 ° C. Freeze again, then glaze with
the vegetal jelly at 55 ° C.
Decoration
Green leaves
materials
Silikomart MUL 3D 48"
11
Silikomart 04 cm half-sphere (SF00S)
Tips from GD
For the preparation of the mandarin glaze, a reduction of the puree by half
will strengthen the mandarin's natural pectin and provide a good balance of
flavours.
A piece of advice to fa�ilitate the transport of spherical cakes: before placing
them on their presentation base, add a drop of untempered dark chocolate
underneath each one to stabilize the whole.
Venetian Spritz
This pastry was created for issue number 23 of so good magazine. I'm
a cocktail lover, especially with Aperol. I create mine with Campari,
champagne, lemon and orange. So it was only natural to integrate
the spirit of this drink into one of my creations.
The bitterness is very present in this dessert, balanced by the sweetness

of the lemon ganache, which pairs with it very well.
Sweet Concepts
Venetian Sprit2
Recipe for 10 cakes
Crispy pistachio
25 g Weiss Aneo white Melt the chocolate and cocoa bu
tt
chocolate 34% at 35° C then emulsify with the pista �
paste and fleur de sel. c 10
1 O g Cocoa butter
18 g Pistachio paste
Add the gluten-free shortbread and
0.5 g Fleur de sel
feuilletine , then combine with the
45 g Gluten-free shortbread
roasted crushed pistachios.
(see base recipe: doughs on
pg 265) Use immediately.
30 g Feuilletine
10 g Roasted crushed pistachios
135 g TOTAL
Lemon cream See base recipe: fruit creams, page 290.
Sprit2 coulis
5 g Cornstarch Mix the cornstarch with the cold water.
10 g Water
Combined the purees and ginger juice
70 g Boiron concentrated
with the sugar,
orange puree 100%
(reducted from 140g) Combine both preparations and bring
40 g Boiron lemon puree to a boil.
5 g Ginger juice
Add the gelatin and Campari at the
30 g Campari ® vol. 21 %
end.
20 g Invert sugar
25 g Gelatin mix Leave to cool down before using.
205 g TOTAL
Lemon vanilla chantilly

65 g Lemon coulis (see base Heat the lemon coulis to 32 ° C.
recipe: fruit coulis on pg 285)
At the same time, whip the vanilla
(see base recipe: mousses ganache until you get a soft texture.
on pg 299) Combine both preparations and use
immediately.
395 g TOTAL
Orange sprit2 gla2e ge 3QS.

See base recipe: fruit glaze on p a
Vegetal jelly e
See base recipe: essentials on p a g 261,
92 -Sweet Concepts
1. Crispy pistachio 5g
2. Lemon cream 10 g
3. Spritz coulis 15 g
4. Lemon vanilla chantilly 25 g
5. Orange spritz glaze 25 g
The inside
Pour the lemon cream into the "Truffie 5" silicone mould; place in the freezer.
Pour the lemon chantilly into the "Truffie 20" silicone mould, then place the
frozen lemon cream insert in the middle. Freeze.
Emulsify the orange spritz glaze, then dip the frozen insert in the glaze at 24° C.
Freeze the insert.
The cake
Add the crispy pistachio on a bottom of the "MUL 3D 48" silicone mould. Add
the lemon chantilly and place the insert in the middle. Pipe additional chantilly
around the insert, then cover it with the second part of the mould.
Unmould the frozen cake and shape it with the knife to get a perfect sphere.
Dip the sphere into the orange spritz glaze at 26 ° C. Freeze again, then glaze
with the vegetal jelly at 55 ° C.
Decoration
"Venetian Spritz" design (follow "Pink Lady" step by step chocolate technique
on page 328)
materials
Silikomart "MUL 3D 48"
Silikomart "Truffle 5" and "Truffle 20"
Tips from GD
The assembly of this little cake is quite technical. Be careful not to over-emulsify
the glaze: even if the temperature is 24 ° C, its texture could be too liquid.
Do not use the microwave to reheat the glaze. Use a warm water bath to
control the thaw.
Sweet Concepts-93
Passion Pearl
At times, we use a lot of decorations to showcase our products (fruit,
(chocolate, gold leaves, etc.).
But for this little cake, I didn't want any particular decor. On the
contrary, I wanted to keep a visual that would evoke the inside of a
passion fruit. The use of vegetal jelly allowed me to obtain a rendering
as close as possible to the natural fruit.
Passion Pearl
Recipe for 10 cakes
Crispy sea salt See Magic Lantern recipe on Pa

ge 208.
Exotic cream
50 g Whole eggs Emulsify the whole eggs, yolks and
35 g Egg yolks sugar
10 g Granulated sugar Combine the purees and heat to 400 c.
60 g Boiron mango puree Incorporate the egg preparation into th
35 g Boiron banana puree purees and cook at 83° C for 20 seco de
25 g Boiron passion fruit puree Add the gelatin at the end. n s.
15 g Gelatin mix
40 g Butter Leave to cool down until 36 ° C, then add
the soft butter.
270 g TOTAL Emulsify and let cool completely before
using.
Coconut jelly
100 g Boiron coconut puree 100% Combine all ingredients and bring to a
10 g Sosa vegetal gel boil.
2.5 g Malibu ® 21 % vol. Use immediately.
110 g TOTAL
Almond sponge II See base recipe: doughs on page 277.
Pineapple compote
100 g Fresh pineapple cubes Cut the pineapple into small cubes and
10 g Gelatin mix cook until most of the water is removed.
½ u Lime zest Leave to cool down.
50 g Exotic fruit coulis (see base
recipe: fruit coulis on pg 284) Add the melted gelatin and zest, then
combine with the exotic fruit coulis.
160 g TOTAL
Vanilla whipped ganache See base recipe: mousses on pa ge 299·
. . a ge 304.
mango passion fruit glaze See base recipe: fruit glaze on p
ge 261,
Vegetal jelly See base recipe: essentials on pa
l. Crispy sea salt 5g
2. Exotic cream 12 g
3. Almond sponge 7g
4. Coconut jelly 8g
5. Pineapple compote 12 g
7. Mango passion fruit glaze 2 5g
The inside
Pour the pineapple compote into the 04 cm half-sphere silicone mould, then
successively add the hot coconut jelly and a 04 cm layer of almond sponge.
Using another 04 cm half-sphere silicone mould, pour in the exotic cream.
Then place the frozen half-sphere on the top to get a full sphere.
Freeze the insert.
The cake
Add the crispy sea salt on the bottom of the "MUL 3D 48" silicone mould and
place in the refrigerator until crystalized.
Add the vanilla whipped ganache and place the insert in the middle. Pipe
additional ganache around the insert, then cover it with the second part of
the mould.
Dip the sphere into the mango glaze with passion fruit seeds at 26 ° C. Freeze
again, then glaze with the vegetal jelly at 55° C.
materials
Silikomart MUL 3D 48"
11
Silikomart 04 cm half-sphere (SF00 5)
Tips from GD
t of the Blossom.
The assembly of this little cake is similar to tha
fore dipping the cake.
Add passion fruit seeds to the glaze be
Sweet Concepts-97
Blossom
These little cakes compliment the larger Beauty cake, both created in
the spirit of celebrating Mother's Day.
Offering your customers a small cake that complements a dessert is

an absolute must and is always very appreciated.
Blossom
Recipe for 10 cakes
Crispy matcha
20 g Weiss Aneo white Melt the chocolate and cocoa butter at
chocolate 34% 35° c, then emulsify with the matcha and
5 g Weiss cocoa butter fieur de sel.
2 g Matcha powder Add the gluten-free shortbread and
1 g Fleur de sel feuilletine then combine with the rest of
50 g Gluten-free shortbread the ingredients.
(see base recipe: doughs
on pg 265) Use immediately.
35 g Feuilletine
110 g TOTAL
Raspberry cream See base recipe: fruit creams on page 290.
matcha sponge
275 g Whole eggs Mix the eggs with marzipan in a food
300 g Marzipan raw 50% processor until a soft texture. Place in the
10 g Matcha powder bowl of a stand mixer fitted with a paddle
115 g Butter attachment and whip until you get a
15 g Sake smooth and light texture.
35 g Cake flour
Slowly incorporate the matcha into the
35 g Cornstarch
butter and sake at 50° C.
2 g Salt
Combine both preparations, then add all
785 g TOTAL the sifted dry ingredients.
Spread onto a 32.5 x 32.5 cm "Tapis
roulade 03" silicone tray
Raspberry peach coulis

°
80 g Boiron bloody peach Heat the purees with invert sugar to 40 C.
puree
50 g Boiron raspberry puree Mix the granulated sugar with the pectin
5 g Invert sugar adding the mixture to the puree and
1 O g Granulated sugar bringing it to a boil.
3 g Pectin extra slow set Add the gelatin and citric acid solution at
10 g Gelatin mix the end.
160 g TOTAL use.
-Sweet Concepts
Yu2ucream
40 g Whole egg Combine the egg, sugar and cornstarch,
25 g Granulated sugar then emulsify.
5g Cornstarch Heat the puree with the cream and
40 g Boiron yuzu puree glucose to 40 ° C.
15 g Cream 35%
15 g Butter Combine both preparations and cook
30 g Glucose syrup at 83 ° C for 20 seconds.
15 g Mycryo butter
½u Yuzu zest Leave to cool down to 40 ° C, then add
5g Gelatin mix the soften butter, mycryo and zest. Add
the gelatin at the end.
190 g TOTAL Emulsify and use immediately.
Lemon vanilla chantilly

80 g Lemon coulis (see base Heat the lemon coulis to 35 ° C.
At the same time, whip the vanilla
(see base recipe: mousses ganache until you achieve soft peaks.
immediately.
480 g TOTAL
Base chocolate coating See base recipe: chocolate coating on

page 314.
Orange chocolate glaze See base recipe: chocolate glaze on

page 308.
Blossom

1. Crispy ma'l'cha 5g
2. Raspberry cream 12 g
3. Matcha sponge 10 g
4. Raspberry peach coulis 8g
5. Yuzu cream 12 g
6. Lemon vanilla chantilly 35 g
7. Base chocolate coating 15 g
8. Orange chocolate glaze 18 g
The inside
Successively add the yuzu cream and the raspberry peach coulis into the 04 cm
half-sphere silicone mould. Make sure to place each layer in the freezer for fe�N
minutes before adding the next one.
Place a 04 cm layer of matcha sponge on top.
Freeze.
Fill another 04 cm half-sphere silicone mould with the raspberry cream. Then
place the frozen half-sphere on the top to get a full sphere.
Place in the freezer before the final assembly.
The cake
Add the crispy matcha on the bottom of the "MUL 3D 58" silicone mould and
place it in the refrigerator until crystalized.
Add the lemon chantilly then place the insert in the middle. Pipe additional
chantilly around the insert then cover it with the second part of the mould.
Successively dip into the chocolate coating at 36° C, then into the chocolate
glaze at 27° C.
Decorate.
Decoration
Daisy chocolate flower
materials
Silikomart 04 cm half-sphere (SF005)
TipsfromGD
Be sure not to emulsify the whipped ganache too much to preserve its lightness.
It is very important to perfectly assemble the inside.
When glazing, begin with the chocolate coating and then apply the chocolate
glaze.
te (follow the step by step
The decorative flower is made using flexible chocola
chocolate technique on page 320).
Sweet Concepts -103

Red Delicious
I was inspired by the candied apple, emblematic of carnivals. I like

their shiny red appearance, which I wanted to preserve, while working
on the sweet/acid balance of the taste.
Red Delicious
Recipe for 10 cakes
Crispy ha2elnut
60 g Weiss Aneo white Melt the white chocolate with cocoa
chocolate 34% butter at 35° C.
Incorporate the rest of the ingredients.
(see base recipe: doughs Use immediately by placing into the
on pg 265) tartelette moulds.
50 g Feuilletine
20 g Roasted hazelnut powder
1 g Fleur de sel
235 g TOTAL
Green apple caramel

240 g Fresh green apple cubes Cut the apples into 3 x 3 mm cubes and
20 g Honey cook them with honey. Leave to cool
20 g Cream 35% down. Drain if there is too much juice.
10 g Butter
Heat the cream with butter, glucose
10 g Glucose powder
and vanilla.
5 g Vanilla paste
40 g Granulated sugar Prepare a dry caramel at 160° C with
20 g Gelatin mix the sugar.
1 g Fleur de sel
Combine the cream preparation with
caramel, then add the apples. Add the
365 g TOTAL
gelatin and salt at the end.
Almond sponge II See base recipe: doughs on page 277.
Chocolate coating base See base recipe: chocolate coating on

p age 314.
Red chocolate gla2e See base recipe: chocolate glaze on

page 309.
106-Sweet Concepts
Assembling for1 c:ake
l. Crispy hazelnut 20 g
2. Green apple caramel 25 g
3. Almond sponge 12 g
4. Strawberry coulis 10 g
6. Chocolate coating base 12 g
7. Red chocolate glaze 15 g
The base
Make the crispy hazelnut and fill the 04.5 cm tartelette silicone mould. Place in
the refrigerator until crystalized.
Make sure that the mould is not completely full and has a small curve to hold
the sphere cake.
The inside
Add the green apple caramel into the first part of "MUL 3D 48" silicone mould,
then a 04.5 cm layer of the almond sponge. Place in the refrigerator.
Pour the strawberry coulis into a 03 cm half-sphere silicone mould and freeze.
The cake
Place the strawberry coulis insert on top of the green apple caramel/almond
sponge insert. Cover it with the vanilla whipped ganache, then close the mould.
Unmould the frozen cake and successively dip into the chocolate coating at
36° C, then into the red chocolate glaze at 27° C.
Place it on the crispy hazelnut base, then decorate.
Decoration
Green chocolate apple stem
Flexible chocolate leaves
05 cm green chocolate ring
materials
Silikomart 04.5 cm "Tartelette" (SF0l 3)
Tips from GD
The base of the interior is made in the same mould as that of the final assembly.
It therefore allows for a very fast production.
Choose slightly tart Granny Smith apples for the apple caramel. Then pipe the
caramel into chilled moulds to ensure a smooth consistency.
Sweet Concepts-107
Pink Lady
Inspiration often comes from art, nature or the latest trend. But every
once in a while, a specific event sparks an idea.
These little cakes were created for World Cancer Day, a meaningful
cause that we can all support in our own way.
Also, these cakes are particularly popular with young girls.

Pink Lady
Recipe for 12 cakes
mar2ipan sponge See base recipe: sponges on page 277.
Lady cream
45 g Whole egg Emulsify the whole egg and yolk s with the
35 g Egg yolks sugar.
60 g Boiron raspberry puree Combine the purees and heat to 40 ° C.
60 g Boiron strawberry puree Incorporate the egg preparation into the
l 0 g Gelatin mix purees and cook at 83° C for 20 seconds.
30 g Butter Add the gelatin at the end. Leave to cool
down until 36° C, then add the soft butter.
255 g TOTAL
Emulsify and leave to cool down before
using.
Wild strawberry coulis

190 g Boiron wild strawberry Heat the puree with invert sugar to 40° C.
puree
Mix the granulated sugar and pectin, then
25 g Invert sugar
add into the puree and bring to a boil.
4 g Pectin NH Add the gelatin and citric acid at the end.
30 g Gelatin mix
Leave to cool down betore using.
275 g TOTAL
Lychee coulis
5 g Cornstarch Mix the cornstarch with the cold water,
10 g Water then add into the puree and bring to a
200 g Boiron lychee puree boil.
30 g Gelatin mix
Pink chocolate gla2e See base recipe: chocolate glaze on

page 308.
l. Marzipan sponge 20 g
2. Lady cream 15 g
3. Wild strawberry coulis 20 g
4. Lychee coulis 15 g
5. Fresh lychee 5g
7. Pink chocolate glaze 15 g
The inside
Add the lychee coulis with cubes of fresh lychees into a 06 cm half-sphere
silicone mould. Place in the freezer for few minutes, then add a layer of vanilla
cream. Add a layer of wild strawberry coulis and finish with lady cream.
Make sure to place each layer in the freezer for few minutes before adding
the next.
Freeze the insert.
The cake
Add the vanilla whipped ganache in the 07 cm half-sphere mould and place
the insert in the middle. Close the top of the mould with a 07 cm layer of
marzipan sponge.
Unmould the frozen cake and cover it with the pink chocolate glaze at 28° C.
Decoration
"Pink Lady" design (follow the step by step chocolate technique on page 328)
Pink chocolate ring
materials
Tips from GD
When preparing the filling, be sure to allow each layer to set individually in the
freezer.
Once assembled, the sponge should slightly surpass the height of the mould.
If you don't have access to fresh lychees, you can use preserves. Make sure to
drain the syrup and slice them to the desired size.
Before glazing, use a round 07 cm cookie cutter to remove any excess
around the mould.
■
155 hite
Miss White is a variation of the Pink Lady creation. The white colour
chosen for this cake evokes purity and perfection, while the finish
gives it a lot of shine and brilliance.
miss White
Recipe for 12 cakes
marzipan sponge See base recipe: sponges on page 27

7_
Vanilla cream
40 gEgg yolks Emulsify the egg yolks with the sugar.
15 g
Granulated sugar
Heat the cream, milk and vanilla to 4O0c.
120 gCream 35%
40 gMilk Combine both preparations and cook
5gVanilla paste at 83° C for 20 seconds. Pour over the
25 gWeiss Aneo white chocolate and cocoa butter. Add the
chocolate 34% gelatin at the end.
5 g Cocoa butter
20 g Gelatine mix
using.
270 g TOTAL
A«;af blueberry coulis

135 g Ac;af puree Heat the purees with invert sugar to 40° C.
60 g Boiron blueberry puree
25 g Invert sugar Mix the granulated sugar and pectin, then
25 g Granulated sugar add into the purees and bring to a boil.
4g Pectin NH Add the gelatin and citric acid at the end.
30 g Gelatin mix
using.
280 g TOTAL
Vanilla gla2e See base recipe: chocolate glaze on

page 308.
1. Marzipan sponge 20 g
2. Vanilla cream 20 g
3. A<;af blueberry coulis 20 g
4. A<;af lqf 10 g
6. Vanilla glaze 15 g
The inside
Add the a<;af blueberry coulis with a<;af lqf into a 06 cm half-sphere silicone
mould. Place in the freezer for few minutes, then add a layer of vanilla cream.
Freeze the insert.
The cake
Add the vanilla whipped ganache in the 07 cm half-sphere mould and place
the insert in the middle. Close the top of the mould with a 0 7 cm layer of
marzipan sponge.
Unmould the frozen cake and cover it with the vanilla glaze at 28° C.
Decoration
"Miss White" design (follow the "Pink Lady" step by step chocolate technique
on page 328)
White chocolate ring
materials
Tips from GD
The assembly technique is identical to that of the Pink Lady cake.
The ac;af berries must be frozen when filling the mould. Don't forget to wear
gloves; this fruit stains a lot!
Sweet Concepts-115
Lychee
In Taiwan, I discovered a multitude of exotic fruits of exceptional quality,

which I had not necessarily learned to work with in France. Their diversity
opened up a whole range of creative possibilities for me. Lychee is one
of these fruits.
It seemed like a good blend to mix the lychee with a more traditional
red fruit such as raspberry, to which I wanted to add a unique and very
special touch. So, I came up with the idea of enriching these fiavours
with a root vegetable that is very popular in Asia: the purple yam.
There, we often find this fruit in brioche buns, but also in ice cream and
cakes.
Lychee
Recipe for 10 cakes
Lychee chantilly
100 g Coco lychee coulis Heat the lychee coulis to 30°C.
(see base recipe: mousses At the same time, whip the vanilla
on pg 299) ganache until you achieve soft peak
s.
Combine both preparations and use
350 g TOTAL immediately.
Purple yam cream

5 g Vanilla paste Mix the vanilla and milk and heat to 40°c.
50 g Milk
200 g Sweet purple yam paste Emulsify together with the yam paste
using a whisk.
255 g TOTAL Leave to cool down.
Raspberry coulis See base recipe: fruit coulis on page 285.
Coco lychee coulis

5 g Cornstarch Mix the cornstarch with the cold water,
10 g Water adding the mixture to the purees and
150 g Boiron lychee puree bringing it to a boil.
50 g Boiron coconut puree Add the gelatin at the end.
30 g Gelatin mix
245 g TOTAL
Lychee chocolate coating

r,
260 g Weiss Aneo white Melt the chocolates with cocoa buttelsi.fy
u
chocolate 34% then add the grape seed oil and em
100 g Valrhona ® strawberry with the food colouring.
inspiration chocolate 33% Add the almonds at the end.
40 g Grape seed oil Use at 36 ° C.
1 g Red fat-soluble colour
powder
0.5 g Purple fat-soluble colour
powder
145 g Crushed roasted almonds
615 g TOTAL
l. Lychee chantilly 30 g
2. Purple yam cream 10 g
3. Raspberry coulis 5g
4. Fresh lychee cubes 5g
5. Coco lychee coulis 20 g
6. Lychee chocolate coating 15g
_
The inside
Pour the coco lychee coulis with 5g of fresh lychee cubes into the 04 cm half
sphere silicone mould. Place in the freezer.
Using another 04 cm half-sphere silicone mould, successively add the purple
yam cream and the raspberry coulis. Then place the frozen half-sphere on the
top to get a full sphere.
Freeze the insert.
The cake
Pour the lychee chantilly into the "MUL 3D 48" silicone mould and place the
insert in the middle. Pipe additional chantilly around the insert, then cover it
with the second part of the mould.
Form the top with your fingers to get the shape of lychee.
Freeze the cake again, then dip it into the lychee chocolate coating at 37 ° C.
Spray with the pink and red velvet spray by Silikomart.
Decoration
Green leaves
Dark chocolate lychee stem
materials
Silikomart pink and red velvet spray
TipsfromGD
When preparing the insert, stop the filling at 2 mm from the top of the mould,
so as not to obtain too high of a sphere.
The purple yam can be replaced with chestnuts. Blending the two also works
perfectly.
The almonds in the glaze give the cake a very playful and interesting taste.
�UJPs::>t rnnrcnf-c:
110
The pink guava is a very interesting fruit because of its shape and
colour. It therefore, offers a variety of possibilities in pastry making.
I have chosen an optical illusion interpretation here, to maintain all
of its subtlety.
Psidium Guajava
Recipe for 10 cakes
madeleine sponge
85 g Whole eggs Combine the eggs with the sugar and
50 g Granulated sugar honey.
30 g Honey Incorporate the flour, almond powder,
85 g Cake flour baking powder and salt.
35 g Almond powder
3 g Baking powder Add the melted butter at 50° C.
1 g Salt Leave overnight.
65 g Butter
Bake at 1 65 ° C for 10 minutes.
350 g TOTAL
Pink Guava compote

17 5 g Bo iron pink guava puree Heat the puree with invert sugar to 40° C.
25 g Invert sugar
Combine the granulated sugar with
pectin, then bring to a boil. Incorporate
4 g Pectin extra slow set the gelatin and citric acid.
15 g Gelatin mix
2 g Citric acid solution Add the fresh cubes of pink guava.
165 g Pink guava (3 mm cubes)
using.
400 g TOTAL
Lime vanilla chantilly

50 g Lime coulis (see base Heat the lime coulis to 35° C.
250 g Vanilla whipped ganache At the same time, whip the vanilla
(see base recipe: mousses ganache until you achieve soft peaks.
immediately.
300 g TOTAL
Guava chocolate coating

250 g Weiss Aneo white Melt the chocolate and cocoa butter,
chocolate 34% then emulsify with the food colouring.
1.5 g Yellow fat-soluble colour Use at 38 ° C.
powder
1 g Green fat-soluble colour
powder
500 g TOTAL
1. Madeleine sponge 20 g
2. Pink guava compote 35 g
3. Lime vanilla chantilly 25 g
4. Guava chocolate coating 12 g
The inside
Pour the pink guava compote into the 04 cm half-sphere silicone mould, then
place in the freezer.
Repeat the operation with another 04 cm half-sphere silicone mould, then
place the frozen half-sphere on the top to get a full sphere. Freeze the insert.
The cake
Add the lime chantilly on the bottom of the "MUL 3D 48" silicone mould, then
place the insert in the middle. Pipe additional lime chantilly around the insert,
then cover it with the second part of the mould. Place in the freezer.
Unmould the frozen cake and pipe a small dot of the lime vanilla chantilly on
top of the sphere. Form the top with your fingers to get the shape of guava.
Freeze again then dip it into the chocolate coating guava at 37° C. To perfectly
evoke a guava, lightly spray with the green and yellow velvet sprays.
The base
Bake the madeleine sponge in a medium savarin mould at 165° C for 12 minutes.
Leave to cool down, then store in the refrigerator.
Brush the sponge with the pink chocolate couverture to get the pink colour.
Decoration
Green leaves
materials
Silikomart "MUL 3D 48" Silikomart yellow velvet spray
Silikomart 04 cm half-sphere (SF005) Silikomart green velvet spray
Medium savarin silicone mould
Tips from GD
The preparation of the pink guava compote is identical to the one presented in
the Pink Guava recipe.
The use of a natural leaf will turn this cake into a persuasive optical illusion.
Sweet Conc�□b:.: -1?:-4

Banana [rune
I wanted a combination of a strong crunch and an exoticism for this

cake. I thought of the banana, a fruit that is sometimes difficult to use.
Banana Crunch
Recipe for 12 cakes
Crispy rice praline

Melt the chocolate to 35 C and add the
°
75 g Weiss Ceiba organic milk
chocolate 42% almond and hazelnut pralines.
120 g Weiss almond praline Mix with the rest of the ingredients.
50 g Weiss hazelnut praline 100%
50 g Gluten-free shortbread Use immediately by placing into the
(see base recipe: doughs tartelette moulds.
on pg 265)
35 g Rice Krispies
35 g Feuilletine
2g Fleur de sel
385 g TOTAL
Chocolate sweet dough See base recipe: doughs on page 264.
Banana cream
150 g Banana coulis (see base Heat the banana coulis to 35 ° C.
150 g Vanilla whipped ganache At the same time, whip the vanilla
(see base recipe: mousses ganache to soft peaks.
immediately.
300 g TOTAL
Exotic fruit coulis 4

See base recipe: fruit coulis on page 28 -
Banana chocolate coating See base recipe: chocolate coating on

page 314.
1. Crispy rice praline 30 g
2. Chocolate sweet dough 6g
3. Chocolate sponge 1O g
4. Banana cream 25 g
5. Exotic fruit coulis 15 g
6. Banana chocolate coating 10 g
The inside
Successively add a layer of the exotic fruit coulis and a layer of banana
cre am to a silicone 06 cm half-sphere mould. Finish with a layer of chocolate
sponge.
The base
Fill the silicone 06 cm tartelette mould with the crispy rice praline and store it
in the refrigerator before using.
Place a 07 cm disc of baked chocolate sweet dough on top of the tartelette.
The cake
Unmould the frozen half-sphere insert and glaze it with the banana chocolate
coating then spray with the yellow velvet by Silikomart.
Put the half-sphere on the top of the tartelette.
Decorate with exotic fruit coulis and yellow chocolate sun decoration.
Decoration
Mango coulis
Yellow chocolate sun decoration
materials
Silikomart 06 cm "Tartelettes mould SFOl 5"
Silikomart yellow velvet spray
Tips from GD
Place preparation in the refrigerator, not the freezer, in between each layer.
Once the cake is glaze d, freezing will not be possible, as the high cocoa
butter content of the glaze could cause it to crack.
Honey Cake
I worked in Russia for more than six years and during those years,
1 became familiar with some of the culinary specialties of the
country, one of which I particularly liked: the Medovik. It's a cake
made with honey sponge and sour cream.
In this version, I wanted to modernize its design, while preserving
the traditional tastes of this legendary cake. So, I used the same
ingredients, but I v-1orked them in a different way to make their
textures lighter and less sweet.
Honey Cake
Recipe for 12 cakes
Honey sponge cake

100 g Pecan nut powder Mix the pecan powder with half the fiour
150 g Cake flour in a food processor until a fine powder,
5g Baking soda then sift together with all dry ingredien ts.
2g Baking powder Use a water bath to mix the whole egg,
40 g Whole egg
yolks and honey at 65 ° C. Whip until a
60 g Egg yolks foamy texture is achieved. At the en d,
180 g Organic honey
the preparation should be around 30 °C.
80 g Egg whites
70 g Granulated sugar Whip the egg whites with sugar until you
lO g Lemon juice achieve a soft meringue with a similar
l u Lemon zest texture as the previous preparation. Add
l u Orange zest the lemon juice at the end.
165 g Butter
Incorporate the melted butter at 45°C
into the egg preparation and mix gently
860 g TOTAL
with the meringue. Slowly add the dry
ingredients and finish with the citrus zests.
Spread onto a 40 x 60 cm silicone tray.
Apricot coulis
125 g Boiron apricot puree Combine the purees and heat with
50 g Boiron passion fruit puree invert sugar to 40 ° C.
25 g Invert sugar
Mix the granulated sugar with the pectin,
adding the mixture to the purees and
5 g Pectin NH
1 g Citric acid solution Add the gelatin and citric acid solution
at the end.
235 g TOTAL
Honey cake syrup See base recipe: essentials on page 260.

Soft caramel
Heat the sugar with glucose in a pan
45 g Glucose syrup
around 185° C to get caramel.
115 g Cream 35%
5g Gelatin mix Bring the cream to a boil. Pour it over
1g Citric acid solution the caramel and re-cook to 107° C.
25 g Dulce de leche Add the gelatin, citric acid and dulce
35 g Butter de leche.
1g Fleur de sel Leave to cool down until 45° C, then
add the butter and fleur de sel.
270 g TOTAL
Emulsify with a hand blender.
Store overnight before using.
Honey chantilly
200 g Cream 35% 1 Heat cream 1 with the honey and
20 g Organic honey vanilla to 65° C.
10 g Vanilla paste Pour over the chocolate with gelatin
45 g Weiss Aneo white and whisk gently.
chocolate 34%
20 g Gelatin mix Add the mascarpone cream and the
75 g Mascarpone cream cold cream 2.
65 g Cream 35% 2 Emulsify with a hand blender.
435 g TOTAL Refrigerate overnight before whipping.

Honey Cake

1. Honey sponge cake 30 g
2. Apricot coulis 15 g
3. Honey cake syrup 10 g
4. Soft caramel 15 g
5. Honey chantilly 25 g
·�---1+8
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1+3
- 1 + 3
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_,_____ ,
The cake
Cut the honey sponge into the different size disks according to the mould.
Soak¾ of them with the honey cake syrup.
Add the honey chantilly in the bottom of the "Truffle 120" silicone mould. Then
alternate layers of soaked honey sponge cake with the honey chantilly, a layer
of the apricot coulis and a layer of the soft caramel. Finish with a non-soaked
layer of the honey sponge to close the mould.
Unmould the frozen cake, cover with the crumb powder, pipe a dot of honey
chantilly and place the chocolate disk on the top.
Decoration
Yellow and milk chocolate disk
materials
Plastic comb
Tips from GD
The assembly of this cake is unrestric ted, you just have to press each layer well
to avoid air bubbles.
When you cut the sponge, keep the leftovers.
Dry this extra sponge in a dehydrator or in the oven at �0° C, then blend it into
a fine powder that will serve as a coating and decoration for the cake.
This little cake was created for the launch of Oryola chocolate from
the Weiss Chocolate Factory. It results from an alliance of the know
how of two professions: praline maker and chocolatier.
Oryola is a creamy white chocolate made with real Italian hazelnuts.
It combines the regressive sweetness of cooked milk with the intense
freshness of a freshly shelled hazelnut. Its slight astringency is rounded
off by brown sugar from Guadeloupe, for a bold and roasted after
taste.
I needed a fruit to combine all these flavours. So, 1 naturally turned to
citrus fruits, specifically the mandarin.
Oryola
Recipe for 12 cakes
Ha2elnut sponge
190 g Whole eggs Whip the eggs with granulated sugar 1
11 O g Granulated sugar l until you get a smooth and light texture.
130 g Hazelnut powder Sift the hazelnut powder with the flour and
40 g Cake flour cornstarch.
2 g Cornstarch
11 O g Egg whites Whip the egg whites with sugar 2 and salt
45 g Granulated sugar 2 until you achieve a soft meringue.
l g Salt Add the melted butter into the first egg
25 g Butter mixture, then slowly combine with the
meringue. Incorporate the sifted dry
650 g TOTAL ingredients at the end.
roulade 03" silicone tray.
Bake at 165° C for 12 minutes.
□
Crispy ryola
35 g Weiss Oryola chocolate 30% Melt the chocolate with the gianduja at
75 g Weiss milk gianduja 35 ° C. Mix with the rest of the ingredients.
Spread at 2.5 mm between 2 baking
{see base recipe: doughs
papers.
on pg 265)
25 g Feuilletine Place in the refrigerator for few minutes
20 g Roasted hazelnut powder before cutting with a 05 cm plain round
0.5 g Fleur de sel cutter.
265 g TOTAL
Sunshine compote
100 g Boiron mandarin puree 100% Combine the purees, passion fruit and
40 g Boiron mango puree °
confit, then heat with invert sugar to 40 C.
40 g Orange confit {see base Mix the granulated sugar and pectin, then
recipe: essentials on pg 261) add into the puree and bring to a boil.
25 g Invert sugar Add the gelatin at the end.
5 g Pectin extra slow set Leave to cool down before using.
20 g Gelatin mix
290 g TOTAL
Gianduja cream
75 g Cream 35%
75 g Milk Heat the cream with milk to 40° C.
35 g Egg yolks Incorporate the egg yolks into the
180 g Weiss milk gianduja cream and cook at 83° C for 20 seconds.
15 g Gelatin mix Pour over the gianduja and add the
gelatin at the end.
380 g TOTAL Emulsify and leave to cool down before
using.
Oryola chocolate coating

300 g Weiss Oryola chocolate 30% Melt the chocolate with cocoa butter,
100 g Weiss cocoa butter then add the grape seed oil.
30 g Grape seed oil
Use a 35° C.
430 g TOTAL
Dryola glaze See base recipe: chocolate glaze on

page 309.
Lin2er shortbread See base recipe: doughs on page 265.

Oryola

1. Linzer shortbread 15 g
2. Crispy Oryola 10 g
3. Hazelnut sponge 20 g
4. Sunshine compote 20 g
5. Gianduja cream 30 g
6. Oryola chocolate coating 5g
7. Oryola glaze 10 g
The inside
Pour the sunshine coulis into the "Globe" silicone
mould then place in the freezer.
Once frozen, place the insert on top of the hazelnu
t sponge with the same
diameter.
Place in the freezer again.
The cake
Add the gianduja cream into the "Stone" silicone mould, then place the insert in
the middle. Finish with a layer of crispy Oryola.
Unmould the frozen cake and successively dip it into the Oryola chocolate
coating at 35 ° C, then into the Oryola glaze at 27° C.
Place the cake on the disk of linzer shortbread, then decorate.
Decoration
04.5 cm Oryola chocolate ring
Gianduja swirl
Micro basil leaves
materials
Silikomart "Globe"
Silikomart "Stone"
Tips from GD
This little cake highlights Weiss' Oryola chocolate.
If you don't have Oryola chocolate, y�u c? n substitute a mixture
of milk
choc olate and pralines: you'II get a fairly s1m1lar taste.
. . .
° .
After glazing, place the cake on piec e of Linz
er sho rtbread. This will pro vide
better stability and texture.
Chaco Loop
1 am a chocolate lover. I love cakes made entirely of chocolate that
have lots of character.
For this project, I chose a Weiss Bassam with 69% cocoa.
It is a well-rounded dark chocolate, whose bitterness and acidity
remain light and balanced. It has a pronounced cocoa taste typical
of African cocoa beans, with spicy notes of vanilla and coconut,
combined with dried fruit aromas that give it a nice aftertaste.
The design came to me from the bows I use for the Pink Lady cake.
Sometimes the design of one cake provides the inspiration to create
several others.
Cnnr---.L-
Chaco Loop
Recipe for 10 cakes
Crispy dark gianduja See base recipe: crispies on page 268.
Bassam chocolate cream

25 g Invert sugar Emulsify the sugar and glucose with
10 g Glucose syrup the egg yolks.
40 g Egg yolks
Heat the cream with milk at 40 ° C.
100 g Cream 35%
55 g Weiss Bassam dark the cream and cook at 83° C for 20
chocolate 69% seconds, then pour over the chocolate
Emulsify, then leave to cool down
335 g TOTAL
before using.
Bassam chocolate mousse

230 g Cream 35% Heat the cream and milk with the sugar.
110 g Milk Add the gelatin.
20 g Invert sugar
Emulsify with the chocolate and cool
20 g Gelatin mix
down to 36° C.
110 g Weiss Bassam dark
chocolate 69% Incorporate into the cream previously
whipped.
490 g TOTAL
Use immediately.
Bassam chocolate coating

300 g Weiss Bassam dark Melt the chocolate with cocoa butter,
chocolate 69% then add the grape seed oil.
30 g Grape seed oil Use at 38° C.
570 g TOTAL
Chocolate gla2e See base recipe: chocolate glaze on

page 309.
1. Cripsy dark gianduja 10 g
2. Bassam chocolate cream 20 g
3. Bassam chocolate mousse 35 g
4. Bassam chocolate coating 12 g
5. Chocolate glaze 15 g
The inside
Pour the chocolate cream into the silicone "Truffle 20" mould and freeze.
The cake
Add the crispy gianduja on the bottom of the "MUL 3D 48" silicone mould, then
add the Bassam chocolate mousse. Place the insert in the middle. Close the
mould, then pour in the chocolate mousse to fill.
The top
Pour the chocolate mousse into the silicone "Truffle 20" mould and freeze.
Successively dip the cake into the chocolate coating at 38° C, then into the
chocolate glaze at 28° C.
Cover the small sphere with the chocolate glaze, then place on top.
Decoration
Chocolate loops
materials
Tips from GD
sizes.
This cake consists of two spheres of different
.pped .,n the chocolate coating at 38° C before
!he larger sphere will first be di smaller sphere will only be coated
l z Th
,t goes into the glossy c�ocolate_ F � : th: cake to have a good hold in a
with the glossy glaze. This step w,, a 0
showcase for several days. . portant to check .its
us se sh ou Id be very airy; it will be im
The dark chocolate mo
y.
consistency before the final assembl
Sweet Concepts-·�·+�
Anemone
Choux is a wonderful traditional pastry. It can even be divine, if it is well

made. For this, freshness is the key.
I like to prepare different kinds of choux and their decorations. The

idea of the flower came to me while I was visiting the MoMA in New
York. I discovered some of the works of the visual artist Jeff Koons, and
I drew from his conception of pop art to create the idea of a very
simple design, associated with very simple tastes.
Anemone
Chocolate choux pastry dough

120 g Milk Bring the milk, butter, salt and sugar t o a
50 g Butter boil
2 g Salt Add the flour and cocoa powder to
2 g Granulated sugar the butter mixture and use a whisk first,
60 g Cake flour followed by a spatula, to beat until well
15 g Weiss cocoa powder combined. Cook over low heat, stirring,
120 g Whole eggs for 1-2 minutes or until the mixture forms
a ball and begins to come away from
365 g TOTAL the side of the saucepan. Set aside for
5 minutes to cool slightly. Gradually add
eggs and beat until the mixture just falls
from the spoon but still holds its shape.
Keep at room temperature for 15
minutes before using.
and pipe into 025 and 050 mm rounds
with an 8-9 mm nozzle.
Bake at 165° C for at least 30 minutes
Chocolate craquelin
90 g Cake flour Mix all the ingredients in a stand mixer
45 g Granulated sugar until it forms a soft dough.
45 g Brown sugar
15 g Cocoa powder Spread at 1.5 mm between 2 baking
75 g Butter papers and freeze.
Cut using 03 cm and 05 cm plain
270 g TOTAL round cutters.
Lichu chocolate cream

50 g Invert sugar Emulsify the sugar with egg yolks.
80 g Egg yolks
200 g Cream 35% Heat the cream with milk to 40°C.
180 g Weiss Lichu chocolate 64% the cream and cook at 83° C for 20
20 g Weiss cocoa mass 100% seconds, then pour over the chocolate
and cocoa mass.
710 g TOTAL
before using.
Assembling for 1 choux
l. Chocolate choux pastry 30 g
dough
2. Chocolate craquelin 10 g
3. Lichu chocolate cream 55 g
4. Weiss soft romaine 10 g
hazelnut praline
The cake
Fill the larger chocolate choux pastry with the Lichu chocolate cream from the
top, then add the soft romaine hazelnut praline at the end.
Repeat the same operation for the small choux but this time fill if from the
bottom.
Put the chocolate decoration on top of the larger choux, then place the small
one on it.
Decoration
Dark chocolate flower
materials
03 cm and 05 cm round cutters
Noule #10
Silikomart "Eclair & Choux Mat"
Tips from GD
Let the choux pastry rest for 15 minutes before putting it together.
is
When the choux is unglazed, it is reccomended to fill it from t:e top. Th
technique will allow you to secure the decorations on the ca e.
Swan Lake
This pastry was created for issue number 23 of so good magazine. The
challenge for the pastry chefs was twofold: to create a dessert without
the use of a commercial mould, while drawing inspiration from cl.assical
art for the design.
I have great admiration for classical art, especially ballet, and I
immediately thought of Tchaikovsky's Swan Lake. That work was my
source of inspiration here.
Swan Lake
Recipe for 12 tarts
neutral sweet dough See base recipe: doughs on page 265.
Black sweet dough See base recipe: doughs on page 264.
Black charcoal choux pastry dough

660 g Butter Add the flour and charcoal powder to the
4 g Granulated sugar butter mixture and use a whisk first,
2.5g Salt followed by a spatula, to beat until well
60 g Cake flour combined. Cook over low heat, stirring, for
4 g Black bamboo charcoal 1-2 minutes or until the mixture forms a ball
powder and begins to come away from the side
1 0 0 g Whole eggs of the saucepan. Set aside for 5 minutes to
cool slightly. Gradually add eggs and beat
35 g TOTAL until the mixture just falls from the spoon
but still holds its shape.
Keep at room temperature for 15
minutes before using.
08-9 mm nozzle.
Bake at 165°C for at least 30 minutes
Black charcoal craquelin Mix all the ingredients in a stand mixer

85 g Cake flour until it forms a soft dough.
40 g Light brown sugar Spread at 1.5 mm between 2 baking
40 g Granulated sugar papers and freeze.
4g Black bamboo charcoal
Cut 03 cm circles with a plain round
powder
cutter.
70 g Butter
235 g TOTAL
See base recipe: choux pastry dough on

page 272.
Choux pastry dough
08-9 mm nozzle.
150 - Sweet Concepts

Craquelin See base recipe: doughs on page 265.
Vanilla pastry cream See base recipe: fruit creams on page 290.
Sesame whipped ganache

200 g Cream 35% Bring the cream and vanilla to a boil in a
½ u Vanilla bean (split/scraped) small pot with the black charcoal powder.
1 g Black charcoal powder
40 g Weiss Aneo white Pour over the white chocolate and gelatin
chocolate 34% and emulsify with a hand blender.
15 g Gelatin mix Refrigerate overnight before whipping.
20 g Black sesame paste
During the whipping process, add the
sesame paste.
275 g TOTAL
Santarem chocolate ganache

200 g Cream 35% Combine the cream, milk, glucose and
25 g Milk sugar with the vanilla paste and bring to
15 g Glucose syrup a boil.
15 g Invert sugar Pour the mix over the dark chocolate and
8 g Vanilla paste cocoa paste and emulsify with a hand
165 g Weiss Santarem dark blender. Add the soft butter at 38 ° C.
chocolate 65%
15 g Weiss cocoa paste 100% Use immediately.
35 g Butter
475 g TOTAL
Sesame paste
50 g Weiss romaine almond Add the praline with to the sesame paste
praline and combine.
50 g Black sesame paste
100 g TOTAL
Swan Lake
Assembling for 1 tart

1. Neutral sweet dough 15 g
2. Black sweet dough 10 g
3. Santarem chocolate ganache 40 g
5. Black charcoal choux pastry dough 6g
6. Craquelin 2.5 g
7. Black charcoal craquelin 2.5 g
8. VanHla pastry cream with sesame paste 15 g
10. Sesame whipped ganache 15 g
The base
Place a strip of neutral sweet dough on one half of the rectangular tart ring
border and a strip of black sweet dough on the other half. Place the neutral
sweet dough on a bottom of the tart.
Bake at l 60° C for 15 minutes.
Spread mycryo butter on top of the baked tart and leave to cool down.
Pour the chocolate ganache into the tart shell and leave to crystalize.
Place the dark chocolate decoration on the top.
The top
Fill all choux with the vanilla pastry cream and sesame paste from the top.
Using nozzle #9, pipe the vanilla whipped ganache to create the swan's body.
Place the chocolate wings and swan's neck for decoration.
Stick swans on the tartelettes.
Decoration
White and black chocolate "Swan design"
Dark chocolate decoration
materials
Silikomart 120 x 35 mm rectangular tart ring
GD Sweet Design "Swan kit"
Nozzle #9
Tips from GD
The sweet dough bases need to be well baked. When they come out of �h�
oven, sprinkle them with cocoa butter powder to protect them from hum1d1ty.
Drizzle the temperate ganache onto the sweet dough bases.
Lemon
The creation of this cake came quite naturally to me. I was mainly
looking for a technique to pipe the meringue without using a plastic
pastry bag.
I wanted to achieve a consistency between that of a marshmallow

and a traditional meringue. So, I had to adapt a specific recipe to
obtain the desired effect.
Lemon Tart
Recipe for 12 tarts
neutral sweet dough See base recipe: doughs on page 265.
Hazelnut cream
40 g Butter Emulsify the soft butter with sugar then
40 g Granulated sugar add the egg slowly followed by the
30 g Whole egg hazelnut powder, cornstarch and zest.
40 g Roasted hazelnut powder Mix with a spatula.
5 g Cornstarch
1 u Lemon zest Refrigerate for 2 hours before using.
155 g TOTAL
Baked lemon curd

100 g Whole eggs Combine all ingredients then heat, while
90 g Granulated sugar stirring, to 70°C.
100 g Butter Leave to cool down for at least for 2 hours
90 g Lemon juice 100% before use in the tart shell.
3 u Lemon zest
380 g TOTAL
Citrus coulis
3g Cornstarch Mix the cornstarch with the cold water
10 g Water and incorporate into the purees with the
40 g Boiron lemon puree invert sugar.
25 g Boiron orange puree 100%
10 g Invert sugar Bring to a boil with the ginger juice and
10 g Ginger juice add the gelatin at the end.
3g Gelatin mix Leave to cool down before using.
100 g TOTAL
Lemon cream See base recipe: fruit creams on page 290.
marshmallow meringue
70 l g Invert sugar Combine the invert sugar, glucose and
60 g Glucose syrup gelatin; heat to 50°C.
50 g Gelatin mix
120 g Pasteurize egg whites Whip the egg whites with granulated
70 g Granulated sugar sugar then pour over the first mixture.
Whip on slow speed for about 1 0 minutes,
370 g TOTAL until a foamy texture is achieved.
Leave for 5 minutes before using.
58- C::::u11::u::i+. r,...,..,...,. ...... _

Assembling for 1 tart
1. Neutral sweet dough 20 g
2. Hazelnut cream 10 g
3. Baked lemon curd 20 g
4. Citrus coulis Sg
5. Lemon cream 20 g
6. Marshmallow meringue 10 g
The tart shell

Place a strip of sweet dough around a 05 cm perforateng and a disk of sweet
dough on a bottom of the tart.
Bake at 155° C for 13 minutes. Remove the tart ring and bake for 5 minutes more
at same temperature. Leave to cool down.
Brush with egg wash (base recipe: essential). Bake again at 140° C for 6 minutes.
The inside
Add a layer of hazelnut cream into the baked tart shell and bake at 140° C for 10
minutes. Leave to cool down then add the lemon custard cream up to the top
of the tart shell. Bake again at 100° c for 12 minutes.
The top of the cake

Add the citrus coulis into the "truffle 5" mould, then freeze.
Add the lemon cream into the 04 cm half-sphere mould and place the citrus
coulis insert in the middle. Place in the freezer.
Unmould the top and place it on the top of the baked lemon tart. Cover with the
marshmallow meringue according to the step by step technique on page 159.
Decoration
Marshmallow meringue
Snow white non-melting powdered sugar
materials
Silikomart 04 cm half-sphere (SFOOS)
05 cm perforated tart ring
Tips from GD
Once the tarts are fully cooked, wait 5 minutes, then place the domes directly on
top, so they stick well when frozen.
These tarts can be stored in the freezer before decorating.
Sweet Concepts-157
STEP by STEP
Marsmallow
meringue
Prepare the
marsmallow
according to the
Lemon Tart recipe.
1. Take your frozen tart
and dip it upside down
into the marsmal low.
2. Use small moves

while dipping
to make sure that all
the lemon
insert is cover properly.
3. Slowly remove the

tart from the
marshmallow.
4. Keep upside down

for few second
to set-up the peak.
5. Sprinkle with snow

while non melting
powdered sugar to
protect fron drying out.
Red Berry Shortcake 166
Mangifera 170
Pink Guava 174
Blueverry Sky 178
Power of the Light 184
Cappuccino 190
Theobroma 196
Red Berry Shortcake
South Burgundy (France), where I come from, is very close to the Rhone
Valley, famous for the quality of its red berries; something I realized for
myself years ago, during a summer job I had picking red berries.
I wanted to highlight the berries, as well as manual piping with this cake.
I like to combine modern and traditional techniques for assembling or
decorating a cake. This is why I always combine the use of a specific
mould or base with a more manual touch.
weet Concepts
Red Berry Shortcake
Recipe for 3 cakes
Sponge Cake
300 g Whole eggs over a water bath, mix the eggs with the
135 g Granulated sugar granulated sugar at 65° C.
35 g Milk Whip until the mixture gets very smooth.
20 g Butter
l 00 g Cake flour (low gluten) Warm up the milk and butter to 45° C and
15 g Invert sugar combine both mixtures.
l0 g Cornstarch Slowly incorporate all dry ingredients and
1.5 g Baking powder vanilla at the end.
10 g Vanilla paste
Spread onto a 20 x 30 cm silicone tray
625 g TOTAL with the height of 2 cm and bake at
155° C for 20 minutes.
Shortcake cream See base recipe: mousses on page 299.
White chocolate ring

500 g Weiss Aneo white Melt and emulsify all ingredients together.
chocolate 34% Temper the chocolate at 27 ° C.
1 0 g Weiss cocoa butter
1 g Vanilla bean (seeds)
510 g TOTAL
1. Sponge cake 120 g + 120 g
2. Almond sponge II 70 g
4. Shortcake cream 100 g
5. Mix of red berries 100 g
The cake
Place the acetate around the 014 cm cake ring then apply around a 43 x 6 cm
strip of almond sponge.
Then successively add a 012 cm layer of sponge cake, strawberry coulis,
shortcake cream and a mix of red berries. Cover with another layer of sponge
cake and finish with shortcake cream.
Place in the refrigerator for at least for 3 hours before decorating.
Put the white chocolate ring around the cake, then pipe shortcake cream with
a "St.Honore" nozzle according to the design. Decorate with fresh berries.
Decoration
14 x 6 cm super white chocolate strip
Fresh berries
materials
014 cm/ H: 5 cm cake ring
"St. Honore" nozzle
Acetate (H: 6 cm)
46 x 6 cm guitar sheet for chocolate decoration
Tips from GO
You will get a better result for the sponge by cooking it in a deck oven.
The quality of the fruit used will be instrumental in the success of this cake.
Red berries (preferred to strawberries or raspbe:ries for th� garnish) will or will
not be cut based on their structure. Whole berries or berries that are chopped
coarsely won't fall apart. Your cake will thus benefit from a longer keep and
hold for longer.
Some berries will need to be glazed.
to stick the chocolate, you will get
By using whipped ganache around the cake
a nicer cut.
Sweet Concepts-169
angifera
In Taiwan, where I worked for a few years, the flavour of the mango is
simply sublime! But the season to work with it is fairly short: one month
between the end of June and the end of July.
My favourite way to appreciate this fruit is to eat it as is; but when you're
a pastry chef, you can't resist creating. That's why I came up with this
cake, which combines an elegant presentation with natural flavours.
_I
mangifera
Recipe for 2 cakes
Almond sponge cake

125 g Cake flour Use room temperature ingredients.
l 0 g Cornstarch Sift the flour and cornstarch.
75 g Marzipan raw 50%
30 g Honey In a stand mixer fitted with a paddle
l 0 g Vanilla paste attachment, combine the marzipan,
90 g Granulated sugar honey and vanilla on medium speed.
l 0 g Invert sugar Gradually add the sugars and mix until
250 g Whole eggs a smooth consistency. Slowly add eggs.
60 g Butter
Whisk on high speed for about 7 minutes,
or until ribbon stage.
660 g TOTAL
Carefully fold in half of the flour mix using
a whisk. Gently fold in remaining flour just
to incorporate using a spatula. Add the
melted butter and pour into the batter.
Gently fold to incorporate.
Place 320 g of mixture into a 014 cm cake
pan, then bake at 160 ° C for 15 minutes,
until the sponge rises.
mango cream
115 g Whole eggs Emulsify the eggs with sugar.
Combine the purees, add vanilla and
80 g Boiron mango puree
heat to 40 ° C.
35 g Boiron passion fruit puree
½ u Vanilla bean (split/scraped) Incorporate the egg preparation into
15 g Gelatin mix the purees. Cook at 83 ° C for 20 seconds.
65 g Butter Add the gelatin. Leave to cool down until
36° C, then add the soft butter.
340 g TOTAL
using.

105 g Boiron passion fruit puree Combine the purees with the passion fruit
25 g Boiron mango puree and heat with invert sugar to 40 ° C.
4 g Pectin extra slow set bringing it to a boil.
Shortcake cream See base recipe: mousses on page 299.
172-Sweet Concepts
1. Almond sponge 120 g + 120 g
2. Mango cream 150 g
3. Mango passion fruit coulis 80 g
4. Shortcake cream 100 g
5. Fresh mango 90 g
The cake
Place the acetate around the 014 cm cake ring and successively add: 1 layer
of the almond sponge cake, mango cream with fresh mango cubes, mango
passion fruit coulis, shortcake cream with the fresh mango cubes and finish
with another layer of almond sponge.
Place in the refrigerator for at least 3 hours before decorating.
Place a super white chocolate ring around the cake then cover the top with
shortcake cream.
Decorate the top of the cake with sliced mango and place the mango pearl
in the center.
Decoration
14 x 6 cm super white chocolate strip
Fresh mango
Mango pearl (see mini sweets recipe on page 32)
materials
014 cm cake pan
Acetate (H: 6 cm)
46 x 6 cm guitar sheet for chocolate decoration
Tips from GD
The quality of the mangoes will make all the difference for this cake. My
absolute favourite is the Irwin mango.
Slice the mangoes into 1 cm cubes and place them on a piece of paper
towel in order to dry them out a bit before putting them in the cake.
By using whipped ganache around the cake to stick the chocolate, you will
get a nicer cut.
Pink Guava
I created this cake in Taiwan a few years ago. This sublime-tasting
fruit is abundant on the island, including pink and green guavas.
The creation of a cake based on this fruit came easily to me. Once
it is thinly sliced in small cubes, the freshness and crunch it offers is
absolutely magnificent.
I love its versatility!
Pink Guava
Recipe for 3 cakes
Almond sponge I See base recipe: sponges on page 277.
Raspberry cream See base recipe: fruit creams on page 290.
Green sponge cake for decoration

260 g Egg whites Whip egg whites with the sugars until you
130 g Granulated sugar achieve a soft meringue. Add a mix of
25 g Invert sugar food colourants to get the desired green.
SQ Green and yellow Slowly incorporate the egg yolks and
water-soluble colour gel melted butter at 45° C, then add the food
65 g Egg yolks colouring. Combine the dry ingredients,
65 g Butter sift, and incorporate into the mixture.
75 g Cake flour
50 g Cornstarch Spread onto a 54.6 x 35.2 cm "Tapis
670 g TOTAL
Bake at 150° C for 1 3 minutes.
Pink guava compote

320 g Boiron pink guava puree Heat the puree with invert sugar to 40° C.
45 g Invert sugar
30 Mix the granulated sugar with pectin.
8 g Pectin extra slow set Combine both mixtures and bring to a
55 g Gelatin mix boil. Incorporate the gelatin and citric
5 g Citric acid solution acid solution.
290 g Pink guava (3 mm cubes)
Add the fresh cubes of pink guava.
Lime vanilla chocolate mousse

360 g Cream 35% Whip the cream until a soft texture is
140 g Milk achieved.
chocolate 34% Make a ganache with the milk, white
40 g Boiron lime puree chocolate, puree, zest and vanilla.
2 u Lime zest Add the melted gelatin, then cool down
2 u Vanilla beans (split/scraped) to 27 ° C. Slowly add the whipped cream.
60 g Gelatin mix
Use immediately.
950 g TOTAL
Super white chocolate gla2e See base recipe: chocolate glaze on

page 308.
1. Almond sponge I 100 g + 100 g
2. Raspberry cream 80 g
3. Green sponge cake 65 g
4. Pink guava compote 230 g
6. Lime vanilla chocolate 250 g
mousse
7. Super white chocolate 75 g
glaze
The inside
Place the acetate around the 014 cm cake ring and a 014 cm layer of almond
sponge on the bottom. Then successively add the raspberry cream, 20 g of
Boiron raspberries lqf, the pink guava compote and the strawberry coulis.
Finish with a 014 cm layer of almond sponge.
Make sure to place each layer in the freezer for few minutes before adding the
next one.
Freeze the whole insert.
The cake
Place the acetate around the 016 cm cake ring, place insert in the middle of
the ring, then cover with the lime vanilla chocolate mousse.
Unmould the frozen cake and cover with super white chocolate glaze at 28 ° C.
Decoration
Pink chocolate flower
Sponge cake deco green
Pink satin ribbon
materials
016 cm/ H: 5 cm and 014 cm/ H: 5 cm cake rings
Acetate (H: 6 cm)
Silikomart Pink Velvet Spray
Tips from GD
then carefully remove the inside.
Wash your pink guavas well, cut them in half,
in an ice water bath before using.
Cut them into thin slices and then keep
portation, secure the flower by removing a little
For decorat·10n and ease of trans 1 ce.
I .in Pa
tt·ing ·t
of the glaze in the center, before pu
t the flower from humidity. The silver powder
Use a pink Silikom art spray to _protec
pearance.
will give the cake its shimmering ap
This cake is sort of my Proust's madeleine ( "madeleine de Proust")!
I love the combination of blueberries and fromage blanc, it's one of
my favourite breakfasts! Also, in creating Blueberry Sky, I wanted to
capture all the tangy strength of blueberries and the sweetness of the
soft cheese.
At the beginning of my internship, I was working in Lyon, France, at
Lafay, a very reputable pastry shop. They used to use a lot of printed
decorated sponge around their cakes. Blueberry Sky honours them; it
is a way of showing my sincere thanks for the discipline they taught me.
,ncepts
Blueberry Sky
cakes
Recipe for 8
See base recipe: sponges on page 277.

Almond sponge I
Blueberry cream
Emulsify the whole eggs and yolks with
80 g Whole eggs the sugar.
60 g Egg yolks
20 g Granulated sugar °
Combine the purees and heat to 40 C.
170 g Boiron blueberry puree
35 g Boiron blackcurrant puree Incorporate the egg preparation into the purees
°
335 g Gelatin mix and cook at 83 C for 20 seconds. Add the gelatin
at the end. Leave to cool down until 36 ° C, then
80 g Butter
add the soft butter.
480 g TOTAL Emulsify and leave to cool down before using.
Use room temperature ingredients.

Cigarette biscuit dough
100 g Butter Emulsify the butter, icing sugar and egg whites until
100 g Egg whites you get a soft and consistent texture. Incorporate
100 g Icing sugar the flour with a mix of food colouring to get the
100 g Cake flour desired blue.
SQ Blue and pink water-soluble Leave in the refrigerator for 2 hours.
colour gel
Spread dough thinly onto a 40 x 60 cm
400 g TOTAL silicone mat then use a plastic comb to get the
stripe design.
Add 550 g of almond sponge on top of the blue
striped biscuit dough and bake at l 6S° C for 12
minutes.
a
Prepare the pote bombe" base
11
Vanilla cheese mousse according to the recipe.

150 g Cream 35% Whip the cream until a soft texture is
210 g Greek yogurt 0% achieved.
150 9 Cream cheese
1 0 g Honey C?mbine the yogurt and cream cheese, with the
5 g Vanilla paste honey, vanilla paste, lemon juice an d zest. Add
5 g Lemon juice the gelatin at the end.
1 g Lemon zest ln�or�orate the whipped cream into the pate a
30 g Gelatin mix bombe base, then mix with the cheese mixture.
4o g Pote a bombe base
Use immediately.
600 g TOTAL
180-Swe!f;!t r nn,-.,. ... ..,. ,.,,

P�te a bombe base
25 g Water Prepare a sugar syrup with the water and
50 g Egg yolks sugar, then cook to 120° c.
20 g Whole egg Combine the whole egg and yolks in a
mixing bowl and pour in the sugar syrup.
135 g TOTAL Whip until a smooth texture is acheived.
At the end, the preparation should be
around 25° C.
Blueberry coulis
200 g Boiron blueberry puree Combine the purees with lqf fruits and
70 g Boiron raspberry puree heat with the invert sugar to 40 ° C.
70 g Boiron blueberry lqf
70 g Boiron blackcurrant lqf Mix the granulated sugar with the pectin
60 g Invert sugar adding the mixture to the purees and
10 g Granulated sugar bringing it to a boil.
10 g Pectin extra slow set Add the gelatin and citric acid solution
30 g Gelatin mix at the end.
2 g Citric acid solution Leave to cool down completely before
520 g TOTAL
using.
Earl grey light mousse

160 g Cream 35% Bring the cream to a boil and infuse the
10 g Earl grey tea earl grey tea inside for 1 hour.
10 g Vanilla paste Strain the infusion then weigh. If the
10 g Water weight is less than 160 g, add additional
25 g Granulated sugar cream. Add the vanilla paste. Refrigerate
25 g Egg whites overnight before whipping.
20 g Gelatin mix
Prepare a sugar syrup with the water and
260 g TOTAL sugar, then cook to 1 l 8 ° C.
Combine the egg whites with the sugar
syrup and emulsify until you achieve an
Italian meringue.
Whip the infused cream, then incorporate
into the meringue and melted gelatin.
Super white chocolate gla2e See base recipe: chocolate glaze on

page 308.
Sweet Conc:epb; -191

Blueberry Sky

1. Almond sponge I 120 g
2. Blueberry cream 130 g
3. Cigarette biscuit dough 35 g
4. Vanilla cheese mousse 150 g
5. Blueberry coulis 100 g + 70 g
6. Earl grey light mousse 80 g
7. Super white chocolate glaze 35 g
The cake
Place the acetate around the 014 cm cake ring then apply around a
43 x 5 cm strip of designed blue sponge.
Add a 012 cm layer of almond sponge on the bottom.
Successively add the blueberry cream, blueberry coulis, the cheese mousse
and finish with the blueberry coulis. Make sure to place each layer in the
freezer for few minutes before adding the next one.
Pour the black tea mousse into a 010 cm cake ring, then place in the freezer.
Unmould the black tea mousse once frozen and cover it with the super white
chocolate glaze at 27 ° C. Place it on the top of the cake.
Decorate with fresh blueberries and flowers.
Decoration
Fresh blueberries
Blue or purple edible flowers
Silver leaves
materials
014 cm/ H: 6 cm and 010 cm/ H: 2 cake rings
Acetate (H: 6 cm)
Plastic comb
Tips from GD
This cake doesn't necessarily have to be frozen. Add thawed blueberries
or simply fresh fruit.
Use a fromage blanc, a creamy soft cheese from France, that is preferably
not too fatty (3 to 5% fat) or use Greek yogurt.
Only serve the day after it was made.
Power of the Light
Power of the Light is a part of an exclusive partnership with La Prairie's
White Caviar collection, which plays with the poetic interpretation of
the power of light.
I was inspired by the work of Julien Charrierre, a Franco-Swiss artist
collaborating with La Prairie on this collection. Combining art and
delicious treats was magical for me!
Power of the Light
Recipe for 8 cakes
Crispy coconut
75 g Weiss Aneo white Melt the white chocolate at 35°C.
chocolate 34% Incorporate the rest of ingredients.
110 g Gluten-free shortbread (see Spread the crispy at 3 mm between
base recipe: doughs, pg 265) 2 baking papers.
75 g Feuilletine
35 g Roasted coconut powder Refrigerate for a few minutes before
l g Fleur de sel cutting, then place directly into the
cake ring.
295 g TOTAL
Almond sponge I See base recipe: sponges on page 277.

Spread over some shredded coconut
before baking.
Grey sponge cake decoration

245 g Egg whites Whip the egg whites with both sugars
125 g Granulated sugar until you get a soft and light texture.
25 g Invert sugar
Slowly incorporate the egg yolks and
60 g Egg yolks
melted butter at 45° C, then add the
65 g Butter
coconut charcoal powder.
5 g Activated coconut
charcoal powder Combine the dry ingredients, sift, and
70 g Cake flour incorporate into the egg mixture.
40 g Cornstarch
20 g Cocoa powder Spread onto a 54.6 x 35.2 cm "Tapis
roulade 02 11 silicone tray and bake at
655 g TOTAL l 50° C for 13 minutes.
Exotic compote
250 g Fresh pineapple cubes Cut the pineapple into 3 mm cubes,
l 0 g Vanilla paste add vanilla and cook until most of the
10 g Granulated sugar water is removed. Leave to cool down.
3 g Pectin extra slow set
60 g Boiron passion fruit puree Combine the granulated sugar with
115 g Boiron mango puree pectin.
20 g Fresh passion fruit Heat the purees, fresh passion fruit and
15 g Invert sugar invert sugar together to 40° C.
160 g Banana coulis (base recipe:
fruit coulis on pg 284) Combine both mixtures and bring to
40 g Gelatin mix a boil. Incorporate the banana coulis
1 u Lime zest and melted gelatin. Add the zest at the
end.
580 g TOTAL
Coconut cream
45 g Boiron coconut puree 100% Heat the puree with the cream and
180 g Cream 35% vanilla to 40° C, then add the coconut
5 g Vanilla paste powder.
15 g Coconut powder
35 g Egg yolks Emulsify the egg yolks with the sugar.
25 g Granulated sugar Incorporate the egg preparation into
15 g Gelatin mix the cream and cook at 83° C for 20
1 u Lime zest seconds.
320 g TOTAL Add the gelatin and zest at the end.
Acid coulis
5 g Cornstarch Mix the cornstarch with the cold water.
5 g Water Incorporate into the lemon puree,
100 g Boiron lemon puree ginger juice with invert sugar and bring
20 g Ginger juice to a boil.
40 g Invert sugar
180 g TOTAL
Banana chantilly
150 g Banana coulis (see base Heat the banana coulis to 35° C.
recipe: fruit coulis on pg 284) At the same time, whip the vanilla
700 g Vanilla whipped ganache ganache until you get a soft texture.
(see base recipe: mousses
on pg 299) Mix both preparations together and
use immediately.
850 g TOTAL
Super white chocolate glaze See base recipe: chocolate glaze on

page 308.
Spider glaze effect

250 g Miroir plus neutral glaze cold Heat all ingredients together to 55° C,
25 g Water then use on the top of the cake to
5 g Activated coconut spread the effect.
charcoal powder
2 g Titanium dioxide
280 g TOTAL
Power of the Light

1. Crispy coconut 55 g
2. Almond sponge 1 80 g +80 g
3. Grey sponge cake decoration 45 g
4. Exotic compote 120 g
5. Coconut cream 80 g
6. Acid coulis 40 g
7. Banana chantilly 250 g
8. Super white chocolate glaze 50 g
-
-
The inside
Place the acetate around the 012 cm cake ring, then add a layer of crispy
coconut and a 012 layer of almond sponge. Then successively add the exotic
compote, a 012 layer of almond sponge, the coconut cream and acid coulis.
Freeze the insert.
The cake
Place the acetate around the 014 cm cake ring. Use a spatula to spread the
banana chantilly around the ring, place the insert in the middle and cover the
top with the rest of the banana chantilly.
Unmould the frozen cake, cover it with the super white chocolate glaze at
27 ° C. Immediately apply the spider glaze at 55° C and create the spider effect
with the help of a flat spatula.
Decoration
09 x 2 cm and 017 x 2 cm super white chocolate rings
The pearls on top are made with the banana chantilly that filled both a truffle
mould and extra mini truffle mould, then placed in the freezer. Once frozen,
dip into the vegetal glaze coloured with a golden dust.
materials
Silikomart "Truffle mould"
Silikomart "Extra mini truffle mould"
Acetate (H: 6 cm)
012 cm/ H: 4 cm and 014 cm/ H: 5 cm cake rings
26 x 18 cm and 46 x 5 cm guitar sheets for chocolate decoration
Tips from Ci □
The crunchy coconut can be spread and then cut, or simply arranged at the
bottom of the cake ring with a spoon.
The interior layers can be successively added without being put in the freezer
between each one. This will prevent condensation.
When making the whipped banana ganache, start by slowly whipping the
vanilla ganache to get a good consistency. Then carefully add the banana
coulis.
For the spider web glaze, start with the white glaze and then place the cake
on another rack for the grey glaze. This way you can collect the extra white
glaze to use on another cake.
Cappuccino
I wanted to keep the base of the traditional Italian tiramisu and its
spirit, while modernizing its look. That is how I came up with a creative
cappuccino cake. My favourite memory of eating tiramisu is at Eataly
in New York.
Cappuccino
Recipe for 8 cakes
Lady finger sponge

240 g Egg whites Whip the egg whites with the suga r until
180 g Granulated sugar you achieve a soft meringue.
150 g Egg yolks
Add the egg yolks slowly then incorporate
105 g Cake flour
all dry ingredients. Finish with the grape
75 g Cornstarch
seed oil.
30 g Grape seed oil
780 g TOTAL
mascarpone mousse
200 g Cream 35% Whip the cream until a foamy texture is
30 g Water achieved.
Prepare a sugar syrup with the water and
100 g Whole eggs
sugar, then cook to 120 ° c.
400 g Mascarpone cream
40 g Gelatin mix Combine the eggs with the sugar syrup
25 g Amaretto liquor in a mixing bowl. Whip to soft peaks. At
the end, the preparation should be
875 g TOTAL around 25° C.
Mix the mascarpone cream with the
whipped cream, then add the gelatin
and amaretto at the end.
Use immediately.
Galaxie chocolate cream

40
4 g Egg yolks
100 g Cream 35% Heat the cream with milk to 40° C.
90 g Milk Incorporate the egg preparation into the
90 g Weiss Galaxie dark cream and cook at 83 ° C for 20 seconds,
chocolate 67% then pour over the dark chocolate wit h
10 g Weiss cocoa mass 100% cocoa mass.

using.
[offee cream
45 g Egg yolks
Cream 35% Heat the cream with instant coffee
150 g
Instant coffee powder to 40 ° C.
5g
95 g Weiss Ceiba organic milk Incorporate the egg preparation
chocolate 42% into the cream and cook at 83 ° C for
10 g Gelatin mix 20 seconds, then pour over the milk
10 g Butter chocolate with gelatin.
330 g TOTAL Leave to cool down until 34 ° C, then

add the soft butter.
Emulsify and leave to cool down
before using.
Coffee syrup
250 g Strong coffee (filtered) Heat the coffee and instant coffee
2 g Instant coffee powder powder to 40 ° C.
30 g Gelatin mix
Add the gelatin, then use at 35 ° C to
spread on the lady finger sponge.
280 g TOTAL
Cappuccino chocolate coating

280 g Weiss Galaxie dark Melt the dark chocolate with the
chocolate 67% cocoa butter, then add the grape
200 g Weiss cocoa butter seed oil.
40 g Grape seed oil
Use at 38 ° C.
520 g TOTAL
Cappuccino

1. Lady finger sponge 90 g + 90 g + 90 g
2. Mascarpone mousse 250 g
3. Galaxie chocolate cream 100 g
4. Coffee cream 100 g
5. Coffee syrup 70 g
6. Cappuccino chocolate coating 100 g
The cake
Pipe few dots of chocolate cream and coffee cream on the bottom of the
"Eclipse 1000" silicone mould. Place the mould in the refrigerator until creams
crystallize.
Soak 3 circles of the 014 cm lady finger sponge with the coffee syrup.
Add some mascarpone mousse in the mould, then successively alternate one
layer of lady finger sponge with chocolate and coffee cream dots. Put the
mascarpone cream around and finish with the lady finger sponge on the top.
Place the cake in the freezer.
The glazing
Unmould the cake and spray the top with Miroir plus neutral glaze cold.
Dip 2/3 of the cake into the cappuccino chocolate coating at 38° C.
Chocolate decoration
Chocolate shavings
Weiss cocoa powder
materials
Silikomart "Eclipse 1000"
TipsfromGD
You can substitute the instant coffee with regular coffee. The reason I use
instant is simply because the powder is easier to use and less expensive.
Be careful when covering the cake in the chocolate coating; secure it with
toothpicks so it doesn't fall.
Theobroma
I am a big fan of dark chocolate and I wanted to use it to create a

cake that is both crispy and soft with a creamy texture.
The challenge for me was to take a very well known pastry and give it
a different and personalized desig n.
Theobrorna
Recipe for a cakes
Chocolate sweet dough See base recipe: doughs on page 264.
Crispy hazelnut praline

30 g Weiss Galaxie milk Melt the chocolate with the gianduja
chocolate 41% to 35 ° C.
80 g Weiss milk gianduja Add the gluten-free shortbread and
110 g Gluten-free shortbread feuilletine then mix with the rest of the
{see base recipe: doughs ingredients.
on pg 265)
25 g Feuilletine Spread directly into the baked tart shell.
15 Leave to crystalize.
l g Fleur de sel
260 g TOTAL
Chocolate ganache
Heat the cream and milk with the invert
160 g Cream 35%
sugar and glucose to 80 ° C.
15 g Milk
5 g Invert sugar Pour the mix over the chocolate with
15 g Glucose syrup gelatin and emulsify with a hand
125 g Weiss Lichu chocolate 64% blender.
l 0 g Gelatin mix
10 g Butter Add the melted butter at 35 °C, then
emulsify again.
340 g TOTAL
Lichu chocolate cream

50 g Invert sugar Emulsify the invert sugar with egg yolks.
80 g Egg yolks
200 g Cream 35% Heat the cream with milk to 40 °C.
180 g Milk Incorporate the egg preparation in to
180 g Weiss Lichu chocolate 64% the cream and cook at 83° C for 20
2 g Weiss cocoa mass 100%
20 seconds, then pour over the ch ocolate
with cocoa mass.
710 g TOTAL
using.
Chocolate glaze See base recipe: chocolate glaze on

page 309.
l. Chocolate sweet dough 140 g
2. Crispy hazelnut praline 45 g
3. Chocolate ganache 120 g
4. Lichu chocolate cream 200 g
5. Chocolate glaze 45 g
Chocolate sweet dough

Place a strip of chocolate sweet dough around a 015 cm tart ring and a disk of
chocolate sweet dough on a bottom of the tart.
Bake at 155° C for 13 minutes. Remove the tart ring and bake for 5 minutes more
at same temperature. Leave to cool down.
Brush the tart with egg wash {base recipe: essentials, page 260). Return to oven
at 140 ° C for 1 0 minutes.
The tart
Spread the crispy hazelnut praline and chocolate ganache on the bottom of the
tart. Leave at room temperature for the crystallization.
Top of the tart

Fill a 013 cm cake ring with the Lichu chocolate cream and place in the freezer.
Unmould when frozen and cover with the chocolate glaze at 28° C. Place in the
center of the tart. Decorate with chocolate strips.
Decoration
Dark chocolate strip design
Gold leaves
materials
015 cm Silikomart "tart ring"
Plastic comb
Tips from GD
It is essential to follow the recipe closely when making the ganache and cream.
can easily be replaced with a
The chocolate decor, which is fairly complicated,
simple glaze.
Sweet Concepts -199

FESTIVE CAHES
FESTIVE CAHES
Magic Lantern 206
Moon Rabbit
- ·••--··"··---·-··· ---·-·- -- 212
Santa 216
Winter W_9nd_�dqrJd 220
Pine
- Forest
- ---· - 226
D_Q_qdy__CQol 232
Amour 238
Flower of Love 242
248
8_�_9\lty__
magic Lantern
An essential element of the Chinese New Year, the lantern represents
the return of spring. That is why I chose it as the decoration for this
cake, created for this moment of celebration.
The tangerine and red colour of this dessert evoke joy, luck and good
fortune, echoing the symbolism attached to these colours in China.
magic Lantern
Recipe for 3 cakes
Crispy sea salt

chocolate 34% butter at 35° C. Incorporate the rest of
15 g Weiss cocoa butter ingredients.
l 00 g Gluten-free shortbread Spread at 3 mm between 2 baking
(see base recipe: doughs papers.
on pg 265)
50 g Feuilletine Place in refrigerator for a few minutes,
l g Fleur de sel then cut 018 cm circles, with a 06 cm
cut-out in the center, to get the ring
225 g TOTAL shape.
Red velvet sponge

150 g Whole eggs Whip the whole eggs, yolks and sugar l
85 g Egg yolks until ribbon stage is achieved.
125 g Granulated sugar 1
Separately, whip the egg whites with
85 g Egg whites
granulated sugar 2 to soft peaks.
4 g Red fat-soluble colour Add the red colouring to the melted
powder butter and combine.
80 g Butter
100 g Cake flour Combine all dry ingredients and sift.
20 g Cornstarch Mix the yogurt, vanilla and white
20 g Cocoa powder vinegar together, then combine with
4 g Baking powder both egg preparations and sifted dry
4 g Baking soda ingredients. Add the coloured butter
70 g Yogurt at the end.
4 g Vanilla extract
4 g White vinegar Spread onto a 40 x 60 cm silicone tray.
Bake at 1 65° C for 11 minutes.
825 g TOTAL
Raspberry coulis
See base recipe: fruit coulis on
page 285.
mandarin coulis
155 g Boiron mandarin puree 100% Combine the purees with orange confit
recipe: essentials on pg 261) Mix the granulated sugar and pectin,
35 g Invert sugar then add the mixture into the purees
30 g Granulated sugar and bringing it to a boil.
7 g Pectin extra slow set Add the gelatin and citric acid solution
370 g TOTAL using.
Lemon cream See base recipe: fruit creams on

page 290.
Spicy vanilla chocolate mousse

500 g Cream 35% Whip the cream until a foamy texture
215g Milk is achieved.
35g Egg yolks Prepare an "anglaise" cream with milk,
35g Granulated sugar egg yolks, sugar, spicy mix and vanilla.
5g Sosa spicy mix (pas Sift and cook at 83 ° C for 20 seconds,
d' especie or pain d 'epice} then pour over the white chocolate
3u Vanilla beans (split/scraped} and add the gelatin. Emulsify with a
215g Weiss Aneo white hand blender.
chocolate 34%
75g Gelatin mix Cool down to 27 ° C, then gently fold in
2u Lemon zest the whipped cream and citrus zests.
1u Orange zest Use immediately.
1080 g TOTAL
Red chocolate gla2e See base recipe: chocolate glaze on

page 309.
magic Lantern

1. Crispy sea salt 55 g
2. Red velvet sponge 85 g + 85 g
3. Raspberry coulis 120 g
4. Mandarin coulis 100 g
5. Lemon cream 150 g
6. Spicy vanilla chocolate mousse 280 g
7. Red chocolate glaze 95 g
The inside
successively add layer by layer in the smaller mould of "Lady Queen" kit: the
mandarin coulis, lemon cream, a layer of the red velvet sponge, raspberry
coulis and another layer of the red velvet sponge on the top.
freeze the insert.
The cake
Pour the spicy vanilla chocolate mousse into the larger "Lady Queen" kit mould.
Unmould the frozen insert and place it in the middle . Finish with a layer of crispy
sea salt on the top.
Unmould the frozen cake and cover it with the red chocolate glaze at 28° C,
then make equally placed stripes with golden neutral glaze for decoration.
Decoration
Red chocolate strip
Mandarin (see Individual cakes Mandarin recipe on page 86)
Dark chocolate coins
materials
Silikomart "Lady Queen" Kit
Tips from GD
As with the Amour cake, the red velvet sponge must be soaked in sour cherry
juice.
The decoration must be well built in order to withstand the weight of the
Mandarin.
Variation: you can replace this fruit with a ball of orange-coloured chocolate.
When glazing, the gold bands will be made from a neutral glaze at a
temperature of 35 C, coloured with gold powder.
°
oon Rab it
In Taiwan, I discovered bubble tea, a drink made with a base of tea,

milk and pearls of tapioca.
This drink gave me the urge to create a dessert in the same spirit, using
grass jelly, which is very popular in Asia, and that I had the opportunity
to taste during a visit in Hong Kong.
This dessert is decorated with a rabbit and a moon to symbolize the
Chinese Moon Festival, during which this dessert was born.
moon Rabbit
Recipe for 12 cakes
Black tea almond sponge

135 g Whole eggs Whip eggs with sugar 1 until you achieve
85 g Granulated sugar 1 a smooth and light texture.
95 g Almond powder Sift the almond powder, fiour, cornstarch
30 g Cake fiour and black tea powder.
10 g Cornstarch
8g Black tea powder Whip the egg whites with sugar 2 and salt
85 g Egg whites until you achieve a soft meringue.
35 g Granulated sugar 2 Add the melted butter into the first mix
1g Salt
then slowly combine with whipped egg
20 g Butter
whites. Incorporate the sifted ingredients.
500 g TOTAL Spread onto a 32.5 x 32.5 cm "Tapis
Black tea mousse

200 g Cream 35% Bring the cream to a boil and infuse the
10 g Black tea leaves black tea leaves for 1 hour.
90 g Milk
Strain the infusion, then weigh. If weight
10 g Vanilla paste
is less than 200 g, add additional cream.
Refrigerate overnight before whipping.
chocolate 34%
30 g Gelatin mix Make a ganache with milk, vanilla and
chocolate. Add the gelatin at the end.
510 g TOTAL
Whip the infused cream and combine
with chocolate ganache at 26° C.
Use immediately.
Galaxie milk chocolate coating

200 g Weiss Galaxie milk Melt the Galaxie milk chocolate with the
chocolate 41 % cocoa butter.
Use at 38° C.
370 g TOTAL
milk tea jelly

250 g Water Infuse the tea in hot water for 20 minutes,
5g Black tea leaves then strain.
50 g Milk
15 g Granulated sugar Combine all ingredients and bring to a
3g Agar-agar boil.
Pour onto a 15 x 15 cm tray and leave to
320 g TOTAL cool down.
1. Black tea almond spon ge 20 g
2. Black grass jelly 10 g
3. Black tea mousse 35 g
4. Galaxie milk chocolate 15 g
coating
5. Milk tea jelly 8g
The cake
Pour the black tea mousse into the silicone mould "SFl 19 Cylinders," add some
cubes of black grass jelly (leaf jelly) then finish with a layer of the black tea
sponge on the top.
Unmould the frozen cake and cover it with Galaxie milk chocolate coating,
then place the chocolate decoration on the top.
Decoration
Chocolate rabbit
Chocolate moon
materials
Silikomart "SFl 19 Cylinders"
Tips from GO
Grass jelly, sold prepared or as a powder to mix yourself, is a very common
product in Asian food stores.
This dessert, which is very easy to create, can also be presented in a glass jar.
Santa
This Santa cake, in the spirit of the famous Strawberry Shortcake - the
perfect alliance of lightness and softness between the cream, sponge
and strawberries - is a very popular cake in Asia, as well as in Japan.
It just so happens that the Christmas season in Taiwan is the peak
season for this sumptuous fruit.
The strawberries are very sweet and very durable.
I wanted to enhance this traditional dessert by adding a touch of
humour: the red coat and Santa Claus belt are a nod to the folklore
of this holiday. Folklore that is reminiscent of childhood, to which we all
remain very attached.
Santa
Recipe for 8 cakes
mar2ipan sponge
335 g Whole eggs Mix the eggs with marzipan and vanilla
390 g Marzipan raw 50% in a blender until a soft texture. Then
20 g Vanilla paste transfer to a stand mixer fitted with a
150 g Butter paddle attachment and whip until you
3 g Salt get a smooth and light texture.
50 g Cake flour Slowly incorporate the melted butter
50 g Cornstarch at 50° C.
20 g Invert sugar
Add all dry ingredients and mix gently
1015 g TOTAL with a spatula.
Soft vanilla chantilly

360 g Vanilla whipped ganache Slowly whip the vanilla ganache with
(see base recipe: mousses cream, vegetal cream and vanilla
on pg 299) together until you get a soft and light
120 g Cream 35% texture.
15 g Vanilla paste
495 g TOTAL
1. Marzipan sponge 120 g + 120 g
3. Almond sponge II 70 g
4. Soft vanilla chantilly 100 g
5. Fresh strawberries 90 g
The cake
Place the acetate around the 014 cm cake ring and add around a 43 x 5 cm
strip of the almond sponge.
Then successively add one 012 cm layer of marzipan sponge, the strawberry
coulis with the fresh sliced strawberries, the soft vanilla chantilly and finish with
a layer of marzipan sponge on the top.
Place in the refrigerator for at least 2 hours before decorating.
Put the red chocolate ring around the cake, then cover the top with the soft
vanilla chantilly. Using the nozzle, pipe the soft vanilla chantilly around the
boarder of the cake according to the design. Place the white chocolate ring
in a center and decorate with fresh strawberries.
Decoration
014 cm/ H: 5 cm red chocolate ring
09 cm/ H: 2.5 cm white chocolate ring
Santa's belt from flexible chocolate
Snowflakes from gum paste
materials
Acetate (H: 6 cm)
46 x 6 cm and 30 x 3 cm guitar sheets for chocolate decoration
Nozzle #10
Snowflake cutter
Tips from GD
My tips for this cake are identical to the ones given for Re Be ry Shortcake.
d r
ated with flexible chocolate. Let them

For the decor, the snowflakes are cre ke.
on the ca
crystallize well before placing
Sweet Concepts-21
Winter Wonderland
This pastry was conceived for Christmas and the New Year. I was
lookjng to interpret a magical dessert that was also easy to make in
large quantities, for the commercial aspect of its preparation.
The addition of the chocolate tree brings a lot of height and gives it
beautiful volume.
The emerald colour is one of my favourites; it reminds me of the magic
of Christmas.
Winter Wonderland
Recipe for 8 cakes
Crispy coco hazelnut praline

35 g Weiss Galaxie milk Melt the chocolate with the gianduja
chocolate 41 % to 35° C.
11 0 g Weiss milk gianduja Add the gluten-free shortbread and
140 g Gluten-free shortbread (see feuilletine, then mix with the rest of the
base recipe: doughs, pg 265) ingredients.
25 g Feuilletine
40 g Roasted coconut powder Spread at 3 mm between 2 baking
1 g Fleur de sel papers.
Place in refrigerator for a few minutes,
350 g TOTAL
then cut 018 cm circles, with a 06 cm
shape.
Coco almond sponge

275 g Whole eggs Whip the eggs with sugar 1 until you
195 g Granulated sugar l achieve a smooth and light texture.
100 g Almond powder
Sift the almond powder, shredded
95 g Shredded coconut powder
coconut powder, flour and cornstarch.
60 g Cake flour
3 g Cornstarch Whip the egg whites, sugar 2 and salt
165 g Egg whites until until you achieve a soft meringue.
Add the melted butter with pistachio
1 g Salt
paste into the first mix, then slowly
40 g Butter
combine with the whipped egg whites.
Incorporate the sifted dry ingredients at
970 g TOTAL
the end.
Exotic cream
100 g Whole eggs Emulsify the whole eggs and yolks with
75 g Egg yolks the sugar.
125 g Boiron mango puree Combine the purees and heat to 40°C.
75 g Boiron banana puree Incorporate the egg preparation into
50 g Boiron passion fruit puree the purees and cook at 83° C for 20
30 g Gelatin mix seconds. Add the gelatin at the end.
85 g Butter
Leave to cool down until 36° C, then
565 g TOTAL add the soft butter.
using.
Pineapple compote
500 g Fresh pineapple cubes Cut the pineapple into 5 mm cubes.
4 g Vanilla bean (seeds) Add the vanilla and cook until most of
125 g Exotic fruit coulis (see base the water is removed.
recipe: fruit coulis, pg 284)
1 u Lime zest Combine all ingredients and mix.
40 g Gelatin mix Leave to cool down before using.
665 g TOTAL
Yuzu vanilla chocolate mousse

180 g Milk is achieved.
chocolate 34% Make a ganache with the milk, white
chocolate and yuzu inspiration, zests
145 g Valrhona ® inspiration yuzu and vanilla.
chocolate 34.4%
2 u Lime or yuzu zest Add the gelatin mix, then cool down
1 u Lemon zest to 27 ° C. Gently fold in the whipped
2 g Vanilla bean (seeds) cream.
60 g Gelatin mix Use immediately.
940 g TOTAL
Emerald chocolate glaze See base recipe: chocolate glaze on

page 308.
Winter Wonderland

1. Crispy coco hazelnut praline 55g
2. Coco almond sponge 90g +90g
3. Exotic cream 160g
4. Pineapple compote 200g
5. Yuzu vanilla chocolate mousse 280g
6. Emerald chocolate glaze 9 5g
The inside
successively add, layer by layer, in the smaller mould of "Lady Queen" kit the
exotic cream, a layer of coco almond sponge, the pineapple compote and
another layer of coc o almond sponge on the top.
Feezer the insert.
The cake
Pour the yuzu vanilla chocolate mousse into the larger "Lady Queen" mould.
Unmould the frozen insert and place it in the middle. Finish with a layer of the
coco hazelnut praline on the top.
Unmould the frozen cake and cover it with the emerald chocolate glaze at 27° C.
Decoration
Super white chocolate ring
"Xmas tree" design
Snowflakes from gum paste
White crispy pearls
materials
Silikomart "Lady Queen" kit
Snowflake cutter
Tips from GD
· · and then cook them
It 1s very important to cut the PineaPPle into small cubes
well in a pan to evaporate as much water as posSI'ble Be sure to use a good
quality ripe pineapple.
• grated coconut.
For the coconut sponge, 1t w1.11 be better if you lightly roast the
. choco I ate cone, covered with crispy chocolate
The tree is made of a wh ite
Pearls.
Pine Forest
This cake offers a perfect combination of sour cherry and chocolate. It is
one of my favourites, and I love making it.
Originally from Germany and created in 1915, it has gone through the
decades with the same success. It still enjoys unanimous support today.
I've revisited the traditional Black Forest Cake for the Christmas holidays:
while I've kept the alliance of flavours, I've imagined a design that
resonates with this festive time.
,-
Sweet Concepts -:
Pine Forest
Recipe for 8 cakes
Chocolate sponge roll

285 g Egg whites Whip the egg whites and sugar to soft
140 g Granulated sugar peaks.
65 g Egg yolks Slowly add the egg yolks and melted
65 g Butter butter at 45° C.
70 g Cake flour
45 g Cornstarch Add all dry ingredients at the end.
25 g Weiss cocoa powder Spread onto 54.6 x 35.2 cm "Tapis
695 g TOTAL
Bake at l 60° C for 13 minutes.
Cherry coulis
180 g Boiron morello cherry puree Combine the puree with the cherry lqf
180 g Boiron morello cherry lqf and heat with invert sugar to 40° C.
80 g Invert sugar
20 g Granulated sugar Mix the granulated sugar and pectin,
8 g Pectin extra slow set then add into the puree and bring to a
35 g Gelatin mix boil.
at the end.
500 g TOTAL
Lichu chocolate mousse

100 g Cream 35% Whip the cream to a foamy texture.
25 g Water
25 g Granulated sugar Prepare a sugar syrup with the water
5 g Invert sugar and sugars.
45 g Egg yolks Use a water bath to mix the egg yolks
45 g Milk with the syrup at 83°C. Whip to a foamy
75 g Weiss Lichu chocolate 64% texture. At the end, the preparation
15 g Gelatin mix should be around 35° C.
335 g TOTAL Make a ganache with milk, chocolate
and gelatin.
Combine both preparation and add
the whipped cream at the end.
Use immediately.
mascarpone chantilly
200 g Cream 35% 1 Heat cream l with the invert sugar,
5 g Invert sugar glucose and vanilla to 65° C.
5 g Glucose syrup
10 g Vanilla paste Pour over the chocolate with gelatin
45 g Weiss Aneo white and whisk gently.
chocolate 34% Add the mascarpone cream and
20 g Gelatin mix cream 2.
75 g Mascarpone cream
65 g Cream 35% 2 Emulsify with a hand blender.
425 g TOTAL
Chocolate crumble See base recipe: doughs on page 264.

Pine Forest

1. Chocolate sponge roll 90 g
2. Chocolate spon ge llOg+ll0g+ll0g
3. Cherry coulis 150 g
4. Lichu chocolate mousse 90 g
5. Mascarpone chantilly 100g
The inside
cut the chocolate sponge into three 012 cm pieces. De
frost 60 g of morello
cherries lqf and use the juice to spread over 2 layers of the chocolate sponge.
Place the acetate around the 014 cm cake ring and add around a 43 x 5 cm
strip of the chocolate sponge roll.
Then successively add the non-soaked layer of chocolate sponge, the cherry
coulis with 25 g of' griottine," a previously soaked layer of the chocolate sponge,
the chocolate mousse with morello cherries lqf, the mascarpone chantilly and
finish with a remaining soaked layer of chocolate sponge.
Decoration
Cherry pearls (see mini sweets recipe on page 28)
Dark, milk and white chocolate "Xmas Tree" in different sizes
Chocolate crumble
materials
GD Sweet Design "Xmas tree kit"
Acetate (H: 6 cm)
Tips from GO .
. . men ded , so as to preserve all ,ts tasty qua 1·t·
1 ,es.
freezing this cake ,s not recom
The sponge must be properly so? ke d Use sour cherries preserved ,n alcohol or
replace with another type of fruit.
Daddy Cool
This dessert, a harmonious alliance of smoked chocolate and
blackcurrant, was designed for Father's Day.
For the decoration of this cake made in two colours, a classy dad and
a touch of caricature: bow tie, glasses and moustache.
A stylish result, just the way I like it!
Daddy Cool
Recipe for 3 cakes
Crispy praline See base recipe: crispies on page 268.

Cut 018 cm circles, with a 06 cm cut
out in the center, to get the ring shape.
Blackcurrant coulis
200 g Boiron backcurrant puree Combine the purees and heat with
70 g Boiron raspberry puree invert sugar to 40 ° C.
50 g Invert sugar
Mix the granulated sugar and pectin,
then add into the purees and bring to
a boil.
10 g Gelatin mix
355 g TOTAL
using.
Santarem chocolate cream

25 g Invert sugar Emulsify the invert sugar and glucose
5 g Glucose syrup syrup with the egg yolks.
100 g Cream 35%
90 g Milk Heat the cream with milk to 40° C.
40 g Egg yolks Incorporate the egg preparation into
75 g Weiss Santarem the cream and cook at 83 ° C for 20
chocolate 65% seconds, then pour over the chocolate
using.
Earl grey cream
200 g Cream 35% Heat the cream and milk to 40° C then
65 g Milk I
infuse the tea for 20 minutes. Strain

•
10 g Earl grey tea the infusion then weigh. If weight is

10 g Vanilla paste less than 200 g, add additional cream.
65 g Egg yolks Add the vanilla paste.
25 g Gelatin mix
25 g Weiss Aneo white Emulsify the egg yolks with the infusion,
chocolate 34% then cook at 83° C for 20 seconds.
Pour over the chocolate and add the
400 g TOTAL gelatin at the end.
before using.
Santarem chocolate mousse

65 g Water is achieved.
Prepare a sugar syrup with the water,
15 g Invert sugar granulated and invert sugars.
135 g Egg yolks
130 g Milk Use a water bath to mix the egg yolks
225 g Weiss Santarem with syrup at 83 ° C. Whip until a foamy
chocolate 65% texture. At the end the preparation,
55 g Gelatin mix should be around 35 ° C.
Make a ganache with milk, chocolate
990 g TOTAL and gelatin.
Mix both preparations and add the
whipped cream at the end.
Use immediately.
See base recipe: chocolate glaze on

milk chocolate glaze page 309.
Daddy Cool

1. Crispy praline 55 g
2. Chocolate sponge 65 g + 65 g
3. Blackcurrant coulis 100 g
4. Santarem chocolate cream 80 g
5. Earl grey cream+ blackcurrant lqf 125 g + 20 g
6. Santarem chocolate mousse 280 g
7. Milk chocolate glaze 95 g
-
The inside
Successively a.dd layer by layer in the smaller mould of "Lady Queen" kit, the earl
grey cream with blackcurrant lqf (place in a freezer for few minutes to set), the
Santarem chocolate cream, a layer of chocolate sponge, the blackcurrant
coulis and another layer of chocolate sponge on the top.
Feezer the insert.
The cake
Pour the Santarem chocolate mousse into the larger mould of Lady Queen" kit.
II
Unmould the frozen insert, then place it in the middle. Finish with a layer of the
crispy praline on the top.
Unmould the frozen cake and cover it with the milk chocolate glaze at 28 ° C.
Decoration
Chocolate design "Daddy Cool"
2 colour chocolate ring (follow step by step chocolate technique on page 322)
materials
Silikomart "Lady Queen" Kit
Plastic comb
Tips from GD
It is very important to prepare all your bases ahead in order to fill the mould
qu1·ckly and successive · ly. The earl grey and chocolate
. . creams should be
pre-crystallized, which will make filling the mould easier.
• • • sembly that the insert is higher than the mould . This is
You will notice dunng as .
normal. This• w1·11 resu It in less mousse .and a more generous interior. The same
applies to the final assembly. The cnspy will be above the mould. As a result,
you'll get a very nice shape for your cake.
Amour
1 created this cake for Valentine's Day. I wanted to give it a unique
decor to contrast the more impersonal use of the silicone mould for
the base and connect the two parts. On one hand, you get a quick
assembly, since all the elements inside of the mould are cold and can
be easily removed. On the other hand, the chocolate decoration,
accentuated by the Silikomart velvet spray, provides originality and
elegance for the final product.
Amour
Recipe for 8 cakes
Crispy praline See base recipe: crispies on page 268.

Cut a heart shape with help of a cutter
from the "Amore 60 0" kit.
Red velvet sponge

150 g Whole eggs Whip the whole eggs, yolks and sugar 1
85 g Egg yolks until ribbon stage is achieved.
125 g Granulated sugar 1 Separately, whip the egg whites with
85 g Egg whites sugar 2 to soft peaks.
80 g Butter Add the red colouring to the melted
4 g Red fat-soluble butter and combine.
colour powder
Combine all the dry ingredients and sift.
100 g Cake flour
20 g Cornstarch Mix the yogurt, vanilla and vinegar
20 g Cocoa powder together, then combine with both egg
4 g Baking powder preparations and sifted dry ingredients.
4 g Baking soda Add the coloured butter at the end.
70 g Yogurt
Spread evenly onto a 42.2 x 35.2 cm
4 g Vanilla extract
"Tapis roulade O1" silicone tray.
4 g White vinegar
825 g TOTAL
Raspberry coulis See base recipe: fruit coulis on page 285.
mascarpone chantilly See base recipe: mousses on page 299.
Galaxie dark chocolate coating

480 g Weiss Galaxie dark Melt the dark chocolate with the cocoa
chocolate 67%
mass and cocoa butter, then add the
330 g Weiss cocoa mass 100%
grape seed oil.
1210 g TOTAL
Red chocolate gla2e See base recipe: cho

colate glaze on
Page 309.
240-Sweet Concepts
1. Crispy praline 55 g
2. Red velvet sponge 45 g + 45 g
3. Raspberry coulis 70 g
4. Fresh raspberries & 45 g
morello cherries lqf
s. Mascarpon e chantilly 200 g
6. Galaxie dark chocolate 45 g
coating
7. Red chocolate glaz e 60 g
The inside
Cut 1 pi ece of red velvet sponge with the red cutter from the "Amore 600" kit.
D efrost the morello cherries lqf, reserving the fruit and juice separately.
Spread the cherry juice on the top of the sponge. Pip e the raspberry coulis,
add fresh raspberries and defrosted morello cherries. Plac e in the freezer.
The cake
Whip the mascarpone chantilly gently.
Cover the "Amore 600" silicone mould with mascarpone chantilly, then add the
juice-soaked lay�r of red velvet sponge. Add some chantilly, then place the
frozen insert in the middle. Finish with a lay er of crispy praline.
Place in the freez er.
Unmould th e frozen cake and dip into the Galaxie dark chocolate coating at
37° C, then glaz e immediately with the red chocolate glaze at 28° C.
Decoration
Chocolate h eart design (follow step by step chocolate technique, page 324)
Gold leaves
materials
Silikomart Amore 600" kit
II
GD Sweet Design Heart kit"

II
Tips from GD
nge w ell in the sour cherry juice. For
D unng · assem bly, be sure to soak the spo the syrup should not
the best results,· th e sponge should not be too cold and
be too hot.
. consist of dipping the entire cake
.Th'1s cake .1s glaz ed twi•� e . the first glaze will
. will be don e using the chocolat e glaze.
1n the chocolate coating, the second
ou opt ak c a k es semi-spherical (3D forms, spheres, etc.), this
If y to m � Y? ur
the display case, allowing
e t h e c ak e a b ett er hold in
double glazing will giv
it to keep for several days.
Sweet Concepts-24i
Flower of Love
In China l as well as throughout Asia l the celebration of Mother's Day
is very important. Children offer gifts or flowers, notably carnations.
Pastries are also very popular.
I wanted to evoke all this with the Flower of Love, devoted to the
magnificent and delicate carnation, a symbol of filial love on the
day for celebrating mothers.
Flower of Love
Recipe for 3 cakes
Crispy pistachio
65 g Weiss Aneo white Melt the white chocolate to 35° C.
chocolate 34% Add the gluten-free shortbread and
110 g Gluten-free shortbread feuilletine, then mix with the rest of the
(see base recipe: doughs ingredients.
on pg 265)
80 g Feuilletine Spread at 4 mm between 2 baking
45 g Pistachio paste papers.
30 g Roasted crushed pistachios Place in refrigerator for a few minutes,
1 g Fleur de sel then cut 018 cm circles, with a 06 cm
330 g TOTAL
shape.
Pistachio almond sponge

275 g Whole eggs Whip the eggs with granulated sugar 1
195 g Granulated sugar 1 until you get a smooth and light texture.
195 g Almond powder Sift the almond powder with the flour
60 g Cake flour and cornstarch.
10 g Cornstarch
165 g Egg whites Whip the egg whites with sugar 2 and
40 g Granulated sugar 2 salt until you achieve a soft meringue.
1 g Salt
100 g Pistachio paste 100% Add the melted butter and pistachio
into the first mix then slowly combine
40 g Clarified butter
with whipped egg whites. Incorporate
1080 g TOTAL
the sifted ingredients at the end.
Blackcurrant cream
45 g Granulated sugar °
300 g Boiron blackcurrant puree Combine the purees and heat to 40 C
60 g Boiron raspberry puree Incorporate the egg preparation into
50 g Gelatin mix the purees and cook at 83° C for 20
100 g Butter seconds. Add the gelatin at the end.
775 g TOTAL Leave to cool down until 36° C, then add
the soft butter.
using.
Lemon vanilla chocolate mousse

chocolate 34% Prepare a ganache with the milk, white
3 u Lemon zest chocolate, lemon zest and vanilla.
2 g Vanilla bean (seeds) Add the gelatin, then cool down to 25° C.
65 g Gelatin mix Combine with the whipped cream.
1035 g TOTAL Use immediately.
Pink chocolate glaze See base recipe: chocolate glaze on

page 308.
Flower of Love

1. Crispy pistachio 55 g
2. Pistachio almond sponge 75 g + 75 g
3. Blackcurrant cream+ blackcurrant lqf 250 g + 40 g
5. Lemon vanilla chocolate mousse 280 g
6. Pink chocolate glaze 95 g
The inside
successively �dd the blac��urra _ nt cream and blackcurrant lqf in the smaller
mould of the L?dy Que_en �1t. Place a layer of pista
chio almond sp ge, en
strawberry coulls and finish with another layer of pistachio almond sponng th
o e.
Freeze the insert.
The cake
Pour the lemon vanilla chocolate mousse into the larger "Lady Queen" kit mould.
Unmould the frozen insert and place it in the middle. Finish with a layer of crispy
pistachio on the top.
Unmould the frozen cake and cover it with the pink chocolate glaze at 27 ° C.
Decoration
Gum paste flower design
Chocolate strip super white and pink
materials
Silikomart "Lady Queen" kit
Plastic comb
Tips from GD
This cake uses the same type of assembly as the Daddy Cool cake.
. . chocolate that has been sprayed
The decorative flower 1s created using flexible
.
with pink velvet Silikomart spray to protect it from humidity.
. . . .
It is important to use a light pink chocolate sph ere of 5 cm in diameter, as 1t will
provide the necessary support to the flower.
Beauty
This cake was created in Taiwan for Mother's Day. It is a very important
day in Asia, like the rest of the world, and offering flowers to mothers is
a way to say that we love them.
I wanted to echo those floral bouquets with a bouquet of unusual
flavours seldom worked with in pastry making. So in this creation, I
combined the sweetness of peach or strawberry with the more tangy
and exotic notes of yuzu.
Beauty
Recipe for 3 cakes
matcha sponge
550 g Whole eggs Mix the eggs with marzipan in a food
600 g Marzipan raw 50% processor until a soft texture. Place in
20 g Matcha powder the bowl of a stand mixer fitted with a
230 g Butter paddle attachment and whip until you
30 g Sake get a smooth and light texture.
70 g Cake fiour
Slowly incorporate the matcha into the
70 g Cornstarch
butter and sake at 50° C.
4 g Salt
Mix both preparations, then add all the
1570 g TOTAL sifted dry ingredients.
Yu2u cream
85 g Whole eggs Combine the eggs, sugar and cornstarch,
50 g Granulated sugar then emulsify.
10 g Cornstarch
Heat the puree with the cream and
80 g Boiron yuzu puree
60 g Glucose syrup glucose to 40° C.
30 g Cream 35% Combine both preparations and cook at
30 g Butter 83° C for 20 seconds.
30 g Mycryo butter
1 u Lime or yuzu zest Leave to cool down to 40° C, then add
15 g Gelatin mix the soft butter, mycryo and zest.
390 g TOTAL
Emulsify and use immediately.
Bloody peach coulis See base recipe: fruit coulis on page 285.
Vanilla chocolate mousse See base recipe: mousses on page 298

and step by step on page 301.
Orange chocolate gla2e See base recipe: chocolate glaze on

page 308.
R sembling for 1 cake
1. Motcha sponge 100 g + 10 0g
2. Yuzu cream 100g
3. Bloody peach coulis 125 g
s. Vanilla chocolate mousse 300g
6. Orange chocolate glaze 90g
The inside
Place the acetate around a 0 16 cm cake ring, then successively p lace a 016 cm
layer of matcha sponge, the yuzu cream, another 016 cm layer of matcha
sponge and the peach and strawberry coulis.
Make sure to place each layer in the freezer for few minutes before adding the
next one.
Feezer the insert.
The cake
Pour the vanilla chocolate mousse into the "Universe 1200" mould. Unmould the
frozen insert and place it in the middle.
Unmould the frozen cake and cover it with the orange chocolate glaze at 27 ° C.
Decoration
Chocolate gum paste flowers and leaves
05 cm chocolate sphere
Gold leaves
materials
Acetate (H: 6 cm)
016 cm/ H: 4.5 cm cake ring
Silikomart "Universo 1200"
Daisy cutter
Tips f ram GD
. and to mix it well with the melted
It is important to use good q_uallty matcha tea
matcha tea.
b utter, as w1'th any Preparation base d on .
. w 1thout be·1ng put in the freezer, but
add e d s uc c essi vel y
The interior layers can be
. . h one.
simply into the fn'dge between eac it
g u m P as te m ust be prepared two days in advance, so
The decoration ma de of
has a chance to crystallize well.
sur e to sp ra y th em with the different Silikomart
Before assembling the flowers, be
colour velvet sprays.
Sweet Concepts - 251
Essentials 258
Doughs 262
Crispies 266
Choux pastry dough 270
Sponges 274
fruit coulis 282
Fruit creams 288
Chocolate creams 292
Mo�s�� 296
Frui_t _gla_�� 302
Chocolate glaze 306
Chocolote _co9ti_ng 312
CHOCOLATE DECDRATl □n
- --le-chocolate
- --xib
Fle .
318
Qouble colour �ho�olate rings 322
Amour 324
Swan 326
Pink Lady 328

Essentials
In this section, we cover some fundamental base recipes (gelatin mix, custard
mix, vegetal jelly, etc.) that are needed to achieve the recipes in this book.
Follow the proportions exactly, so as not to receive any unpleasant surprises.
Citric acid solution

100 g Citric acid powder Bring all ingredients to a boil then store
100 g Water in the refrigerator before using.
200 g TOTAL
Custard mix
75 g Cake flour Mix all ingredients together.
10 g Rice flour
45 g Cornstarch Sift and store until ready to use.
130 g TOTAL
Egg wash for tart

100 g Egg yolks Emulsify all ingredients with a hand
25 g Cream 35% blender.
5g Dextrose powder
Store in the refrigerator.
130 g TOTAL
Gelatin mix
100 g Gelatin powder fish Put the gelatin into the cold water and
200Bloom soak for 30 minutes.
650 g Cold water
Melt in microwave, then store in a small
750 g TOTAL container in refrigerator before using.
Honey cake syrup

990 g Water Combine all ingredients and bring to a
9 g Orange juice
90 boil. Add the gelatin at the end.
10 g Lemon juice
25 g Organic honey Infuse for 48 hours before using.
1 g Orange zest
1 g Lemon zest
3 u Star anise
1 p Cinnamon stick
5 g Gelatin mix
220 g TOTAL
Orange confit
250 g Oranges (small cubes)
Simmer oranges and mandarins in the
250 g Mandarins (sn1all cubes)
water with a pinch of salt for 10 minutes.
200 g Water Cool down over an ice bath.
110 g Glucose syrup
100 g Granulated sugar Make a syrup with the water, glucose and
810g TOTAL sugar; add the fruit. Cook until the syrup is
completely evaporated. Blend fruit in a
food processor until a homogenic texture.
Sugar syrup
50 g Granulated sugar Mix sugar with water and bring to a boil.
100g Water
150g TOTAL
Vegetaljelly
Combine all ingredients and bring to a boil.
480g Water
Use at 55°C.
30 g Sosa gelatin vegetal
5 60g TOTAL
STEP BY STEP
VEGETAL JELLY
1. Bring all ingredients to a boli

and leave for 10 minutes
Remove the skin from the top
with a spoon. Pour the glaze
into a deep container.
This jelly can be crystalized
and reheated several times;
just make sure to add around 5%
water before using to keep
the right consistency.
2. Use the glaze at 55-60°C and
cake at -10°C to have a nice
sniny effect.
Dip your cake 1 or 2 times into
aze.
Sweet Concepts-261
DOUGHS
Doughs
These doughs are us d In many p s1'rl s, specially tar1's, sweet dough or choux.
For tl,e recipes in this book, first tillx th dry lngr dien ts with the cold butter: you
will get a crumbly dough. Then add a liquid - often eggs, but no't always.
Once this dough has been n1ade, several techniques are possible: lining, filling,
or use i1· simply as a cookie dough.
For all these doughs, I recommend using cake or type 45 flour.
Black sweet dough

l 00 g Cake flour Sift all dry ingredients and place in the
40 g Icing sugar bowl of a stand mixer fitted with a paddle
15 g Cornstarch a1'tachment. Incorporate small cubes of
l O g Cocoa powder cold butter and mix until you get a
5 g Black charcoal powder crumbly dough.
1 g Salt
25 g Whole egg Add the egg and mix gently.
60 g Croissant butter Refrigerate for 2 hours.
255 g TOTAL
Spread at 2 mm between 2 baking
papers or guitar sheets.
Keep in the freezer before using.
Chocolate sweet dough

200 g Cake flour Sift all dry ingredients and place in the
80 g Icing sugar bowl of a stand mixer fitted with a
30 g Cornstarch paddle attachment. Incorporate the
20 g Cocoa powder cold butter and mix until you get a
2 g Salt crumbly dough.
120 g Butter Add the egg and mix gently.
45 g Whole egg
Refrigerate for 2 hours.
495 g TOTAL
Spread at 2 mm between 2 baking
papers or guitar sheets.
Chocolate crumble
SO g Butter Mix all ingredients together, except the
60 g Cake flour chocolate and cocoa powder, until you
55 g Almond powder get a soft, crumbly dough.
25 g Icing sugar
55 g Weiss Galaxie dark Refrigerate for 1 hour.
chocolate 67% Spread onto a tray and bake at l 70° C
S g Weiss cocoa powder for 15 minutes (mix after 10 minutes to
get a uniform colour).
250 g TOTAL
Cool down, then add melted chocolate
and cocoa powder and mix well.
Store at room temperature.
Craquelin
90g Cake flour
Pl?ce all ingredient
45 g Light brown sugar s in the bowl of a stand
m�xer fitted with a padd
45 g Granulated sugar le attachment and
mix until you get a so
70 g Butter ft dough.
Spread at 1.5 mm between
2 baking papers.
250 g TOTAL Cut using a 03 cm plain round cutte
r.
Pistachio craquelin
Prepare craquelin recipe above adding
1 g of green and 1 g of yellow fat-soluble
colourants to get pistachio green colour.
Cut using a 03 cm plain round cutter.
Gluten-free shortbread
180 g Butter Mix all ingredients together until you get a
165 g Almond powder soft, crumbly dough. Place in the freezer for
85 g Rice flour 20 minutes.
45 g Cornstarch
1.5 g Fleur de sel Spread onto a tray and bake at 165 ° C for 25
minutes (mix every 10 minutes while baking
475 g TOTAL to get a uniform colour).
Cool down before using.
Use as a base for all crispies. You can make
in advance and store at room temperature.
Lin2er shortbread
125 g Cake flour Sift all dry ingredients and place in a stand
75 g Icing sugar mixer fitted with a paddle attachment.
50 g Hazelnut powder Incorporate small cubes of cold butter and
5 g Vanilla powder mix until you get a crumbly dough.
100 g Butter Add the egg yolks and mix gently.
30 g Egg yolks
Refrigerate for 2 hours.
385 g TOTAL Spread at 3 mm between 2 baking papers
or guitar sheets.
For Oryola cake, cut 06.5 cm circles then
°
bake between 2 "Air mats" at 165 C for
12 minutes.
neutral sweet dough

270 g Cake flour Sift all dry ingredients and place in a stand
135 mixer fitted with a paddle attachment.
3 g Icing sugar
Incorporate small cubes of cold butter and
75 g Cornstarch
mix until you get a crumbly dough.
40 g Almond powder
l g Salt Add the eggs and mix gently.
140 g Butter Refrigerate for 2 hours.
75 g Whole egg s
Spre ad at 2 mm between 2 baking papers
735 g TOTAL or guitar sheets.
Sweet Conceots - 265
Crispies
C1 i pi s are essential for the base layer of cakes.
Th Y offer texture and stability when it's time to cut.
I always use a base dough that I call gluten-free shortbread; you will find it in
eacl1 of rny recipes.
Tl1is sugar and ftour-free dough has a consistency that is easy to use.
For the different crispies here, the method will almost always be the same:
mix tl,e dried fruit, praline and chocolate, as well as the feuilletine.
These crispies can be stored in trays in the freezer, or in containers in the
refrigerator.
You can create your own recipe by adding a variety of other dried fruits.
Crispy praline
150 g Weiss Galaxie milk Melt the Galaxie milk chocolate with the
chocolate 41 % almond and hazelnut pralines at 35° C.
225 g Almond praline
90 g Hazelnut praline 100% Mix with the rest of the dry ingredients.
100 g Gluten-free shortbread Spread at 4 mm between 2 baking
(see base recipe: doughs papers. Note: This thickness is only for the
on pg 265) Amour and Daddy Cool cakes. For the
90 g Feuilletine Sakura cake, spread at 1.5 mm.
Place in the refrigerator for few minutes
700 g TOTAL before cutting.
Crispy dark gianduja

55 g Weiss Santarem chocolate Melt the Santarem chocolate with the
17 5 g Weiss milk gianduja gianduja at 35° C.
(see base recipe: doughs Add the gluten-free shortbread and
on pg 265) feuilletine, then mix with the rest of the
20 g Feuilletine ingredients.
25 g Weiss cocoa powder For the Viola cake, spread at 1.5 mm
25 g Roasted cocoa nibs between 2 baking papers. For Mandarin
powder and Chaco Loop cakes, use a spoon to
2 g Fleur de sel put the crispy directly into the mould.
495 g TOTAL Place in the refrigerator for few minutes
before cutting.
SREPBY STEP
Crispies
1. Prepare your gluten-

free shortbread(base
recipe: dough, page
265).
Mix with the rest of the

dry ingredients.
2. Melt the chocolate at

35*C with pralines,
paste or gianduja.
3. Combine all
ingredients.
4. Mix with spatula.
5. Spread at thickness
needed between 2
baking papers or just
simply use directly into
the mould. Place in the
refrigerator for few
minutes before cutting.
6. Cut the shape

according to the mould
and use as the base
layer of the cake.
Choux Pastry Dough
Choux pastry, the essential base of French pastry, lends itself to various uses
and allows a variety of tastes.
My recipe is simple and effective, just the way I like it: water and milk to lighten,
butter with preferably 82% fat content.
For flour, favour products with between 9-12% protein. Cake or type 45 flour is
often very good.
For eggs, it is important not to have too much protein in the yolk. The darker
the colour of the yolk, the higher the protein content, and the less your choux
will rise when cooked.
For piping, a pastry bag and a 9 mm nozzle is preferred.
The Silikomart "Eclair & Choux Mat" will help you create the perfect choux.
For best results, the temperature of the eggs should be between 25 ° C and 30 ° C.
The choux pastry dough should be baked in a convection or deck oven. I opt
for a temperature of 165 ° C, with a medium ventilation.
Choux pastry dough

80 g Butter Add the flour to the butter mixture and use
3 g Granulated sugar a whisk first, followed by a spatula, to beat
3 g Salt until well combined.
85 g Cake flour
140 g Whole eggs Place over low heat and cook, stirring, for
1-2 minutes or until the mixture forms a ball
470 g TOTAL and begins to come away from the side of
the saucepan.
Set aside for 5 minutes to cool slightly.
Gradually add the eggs and beat until
the mixture just falls from the spoon but
still holds its shape.
Keep the dough at room temperature for
15 minutes before using.

and pipe into 0 35 mm rounds with an
8-9 mm nozzle.
Bake at 165 ° C for at least 30 minutes
Step by Step
Choux pastry
1. Bring the milk, water, butter,
sugar and salt to a boil.
Add all flour to the butter

mixture at once and use a
wooden spoon to beat until
well combined.
2. Use a whisk to beat until well combined.
3. Place over low heat and cook, stirring, for

1-2 minutes or until
the mixture forms a ball and
begins to come away from the
side of the saucepan.
4. Set aside for 5 minutes to cool

slightly. Gradually add the
eggs.
5. Beat until the mixture just falls

from the flat beater but still
holdsits shape.
Keep the dough at room

temperature for 15 minutes
before using.
6. Fill a piping bag with the choux

dough and pipe into 35 mm ( диаметр )
rounds with an 8-9 mm nozzle.
7. Place a piece of craquelin on

the choux, then bake at 165°C
for at least 25 minutes.
8. You can use the choux

immediately or keep in the
freezer until you need it.
In case your choux was frozen,

reheat at 120° C for 4 minutes
before using.
Sponges
Whether plain, almond, chocolate, pistachio, etc., the sponge is the key
element in cakes. I always try to develop simple recipes that allow variations
that offer a range of different tastes. For example, the almond sponge can be
made into several flavours using the same base. This makes it easier to work
with on a daily basis. You will also be able to play with the thickness. It is there
fore a recipe with a wide variety of uses.
That being said, there are several things to keep in mind to make your sponge
a success.
Use ingredients at room temperature, especially eggs, which will help them
emulsify. Make sure your dry ingredients are sifted. The fats should be melted,
clarified and then incorporated at 50 ° C.
It is very important to beat egg whites slowly to get the best possible texture.
I often use a Silikomart baking mat. For larger volumes, I simply use a frame.
Baking is generally done at a temperature of 165° C in a rotation oven.
Chocolate sponge
155 g Egg yolks Whip the egg yolks with invert sugar
90 g Invert sugar until you get a smooth and light texture.
75 g Cake flour Sift all dry ingredients ( cake flour, cocoa
35 g Weiss cocoa powder
powder, baking soda, baking powder).
5g Baking soda
4g Baking powder Melt the cocoa paste with oil, then add
105 g Weiss cocoa paste 100% the warm milk. Emulsify the same way
80 g Grape seed oil as a chocolate ganache.
140 g Milk Whip the egg whites with granulated
19 5 g Egg whites sugar until you achieve a soft meringue
140 g Granulated sugar with a similar texture as previous
preparation.
1020 g TOTAL
Combine all 3 preparations and then
incorporate the sifted dry ingredients
at the end.
Almond sponge I
280g Wholo eggs
165 g Granula1ed sugar 1 Whip the whole eggs with sugar 1 until you
195 g Almond powder get a smooth and light te;ture.
60 g Cake flour Sift all dry ingredients ( almond pO\Nder,
15 g Cornstarch flour, cornstarch).
165 g Egg whites Whip egg whites with sugar 2 and salt until
70 g Granulated sugar 2 you achieve a soft meringue with a similar
1 g Salt texture as previous preparation.
40 g Bu1'ter
Add the melted butter into the whipped
990 g TOTAL eggs, then slowly combine with the
meringue. Incorporate the sifted dry
ingredients at the end.
Bake at l 65°C for 12 minutes.
Almond sponge II
190 g Whole eggs Whip the whole eggs with sugar 1 until you
11 O g Granulated sugar l get a smooth and light texture.
130 g Almond powder
40 g Cake flour Sift all dry ingredients ( almond powder,
10 g Cornstarch flour, cornstarch).
110 g Egg whites Whip egg whites with sugar 2 and salt until
45 g Granulated sugar 2 you achieve a soft meringue with a similar
1 g Salt texture as previous preparation.
25 g Butter Add the melted butter into the whipped
eggs then slowly combine with the
660 g TOTAL meringue. Incorporate the sifted dry
ingredients at the end.
Bake at 165°C for 12 minutes.
marzipan sponge
260g whole eggs Mix the eggs with marzipan and vanilla in
15g vanilla paste a blender until a soft texture. Transfer to a
stand mixer fitted with a paddle
300 g Raw Marzipan raw 50% attachment and beat it until you get a
smooth and light texture.
115 g Butter
2g Salt Incorporate the melted butter at 50° C and
40 g Cake flour mix slowly.
40 g Cornstarch Add all dry ingredients and mix gently with
15 g Invert sugar a spatula.
785 g TOTAL Spread onto a 32.5 x 32.5 cm "Tapis
Sweet Concepts .. 2:
STEP BY STEP
Chocolate sponge
i. Whip the egg whites on a slow
speed wi h the sugar and salt
until you get a soft peak.
Don· t stop the whipping
process if the meringue is not
whipped enough.
2. Whip the egg yolks with invert

sugar until you get a light
texture that is similar to the
previous meringue preparation.
3, Prepare chocolate ganache

by melting the cocoa paste
with oil and adding warm milk.
Emulsify.
4. Combine both preparations

with the chocolate ganache;
mix slowly.
5. Sift all dry ingredients {baking

soda, baking powder, cocoa
powder and flour) and slowly
incorporate into the previous
preparation while mixing gently
with a spatula.
6. Pour onto a silicone mat and

bake at l 65 ° C for around
12 minutes.
After baking, return the sponge
on baking paper, then remove
the silicone mat carefully.
Once the sponge is ready, you
can cut a desired shape or just
keep in the refrigerator or the
freezer before using.
Step by Step
Almonnd sponge
1. Whip the egg whites on a slow
speed with the sugar and salt
until you get a soft peak.
Don't stop the whipping

process if the meringue is not
whipped enough.
2. Whip eggs with sugar until

you
get a smooth and light texture
that is similar to the previous
mering ue preparation.
Add melted butter then slowly

incorporate into the meringue.
3. Sift all dry ingredients

( almond
powder, flour and cornstarch)
and slowly incorporate into the
previous preparation while
mixing gently with a spatula.
4. Pour onto a silicone mat and

bake at l65°C for around
12 minutes.
5. After baking, return the

sponge
on baking paper, then remove
the silicone mat carefully.
6. You will find the texture of

the
sponge very flexible.
7. Once the sponge is ready, you
can cut to desired shape or just
keep in the refrigerator or the
freezer before using.
Fruit Coulis
Coulis are a base that I have a particular affection for because I am a great
lover of fruit cakes. I cannot imagine a cake without this base. I believe it is very
important to the harmony of a dessert.
The recipes in this book use Vergers Boiron frozen fruit purees.
Add a gelling agent, such as gelatin, to each preparation in order to set the
coulis, then pectin, which will be used as a thickening agent.
I use Extra Slow Set pectin, whose potency is much milder than some other
pectins. It is also easily reversible, which will allow you to play with the textures.
I always favour these two in my work process. I make coulis bases in advance,
then I pipe them into Silikomart moulds once they have cooled down. This allows
for a high yield and helps maintain the product's humidity.
The role of the citric acid solution is twofold: on one hand, it will activate gelling
and stop the cooking process, and on the other, it will give the final product a
tangy note.
The activation of the pectin occurs around 85 ° C.
Strawberry, raspberry, mango, passion fruit... coulis will no longer be a mystery
to you.
Banana coulis
20 g Cornstarch Mix the cornstarch with the cold water
10 g Water and incorporate into the banana puree
400 g Boiron banana puree with invert sugar.
10 g Invert sugar
50 g Gelatin Mix Bring to a boil and add the gelatin at
the end.
490 g TOTAL Leave to cool down to 35 ° C before
using.
Exotic fruit coulis

65 g Boiron passion fruit puree Combine the purees with the passion
50 g Boiron banana puree fruit and heat with invert sugar to 40° C.
35 g Fresh passion fruit Mix the granulated sugar and pectin
25 g Invert sugar then add into the purees and bring to
20 g Granulated sugar a boil.
3 g Pectin NH Add the gelatin at the end.
7 g Gelatin mix
230 g TOTAL
Lemon coulis
2.5 g Cornstarch
5g Water Mix the cornstarch with the cold water
100 g Boiron lemon puree and incorporate into the lemon puree
15 g Invert su gar with invert sugar.
Bring to a boil.
120 g TOTAL
Lime coulis
2.5 g Cornstarch
5 g Water Mix the cornstarch with the cold water
100 g Boiron lime puree and incorporate into the llime puree
15 g Invert sugar with invert sugar.
1 u Lime zest Bring to a boil. Add the zest at the end.
Bloody peach coulis

400 g Boiron bloody peach puree Heat the puree with invert sugar to 40° C.
20 g Invert sugar
10 g Pectin extra slow set adding the mixture to the puree and
at the end.
using.
Raspberry coulis
160 g Boiron raspberry puree Combine the puree with the raspberries
160 g Boiron frozen raspberries and heat with invert sugar to 40° C.
55 g Granulated sugar adding the mixture to the puree and
10 g Pectin extra slow set bringing it to a boil.
55 g Gelatin mix
using.
Strawberry coulis
Combine the puree and heat with invert
250 g Boiron strawberry puree sugar to 40 C.
°
40 g Boiron raspberry puree
4 0 g Invert sugar Mix the granulated sugar with the pectin
6 g Pectin NH bringing it to a boil.
50 g Gelatin mix Add the gelatin and citric acid solution
n
5 g Citric acid sol utio at the end.
using.
Sweet Concepts -285
Step by Step
Fruit coulis
1. Combine the purees

with invert sugar.
2. Mix the pectin and

granulated sugar.
3. Heat to 40*C
4. Add the pectin and

sugar, then bring to a
boli.
5. Add the gelatin and

citric acid solution at the
end. Leave to cool down
completely before using.
6. Fill a piping bag with

the coulis and pipe into
mould. Place in freezer
7. Unmould when frozen

and store in the freezer
Fruit Creams
Whether fruity, chocolate or plain, creams are the essential base of fillings for
desserts, choux, etc.
The production method is the same for each recipe: the eggs are pasteurised
in a liquid {milk, cream or fruit puree) at 83 ° C for 20 seconds, then emulsified
with chocolate or butter.
The quality of your cream will depend very much on your cooking method, as
well as its emulsion.
I like to crystallize my creams before piping them: I get a much better texture
this way.
Raspberry cream
300 g Boiron raspberry puree Heat puree to 40 ° C and incorporate
30 g Gelatin mix into egg preparation. Cook at 83° C for
80 g Butter 20 seconds and add gelatin at the end.
Leave to cool down until 36 ° C, then
660 g TOTAL add the soft butter. Emulsify and leave
to cool down before using.
Vanilla pastry cream

85 g Egg yolks Place egg yolks, sugar and custard into
45 g Granulated sugar a mixing bowl. Whisk for 4 to 6 minutes
25 g Custard mix {see base until mixture turns from yellow to a very
recipe: essentials, pg 260) pale creamy colour and slightly thick.
250 g Milk
20 g Vanilla paste Pour the milk into a saucepan; add the
25 g Butter vanilla paste. Heat over medium-high
heat, stirring occasionally, until the milk
450 g TOTAL
just barely starts to simmer and a few
small bubbles appear on the surface.
Remove from heat, add the butter,
then whisk until well combined. Cool
down to +4° C as fast as you can.
Lemon cream
150 g Whole eggs Emulsify the eggs with the sugar and
90 g Granulated sugar cornstarch.
15 g Cornstarch
140 g Lemon juice 100% Heat the lemon juice with cream and
50 g Cream 35% glucose to 40° C.
11 0 g Glucose syrup Combine both preparations and cook
2 g Lemon zest at 83° C for 20 seconds. Add the zest.
60 g Butter
Leave to cool down to 40° C, then add
45 g Mycryo butter the soft butter and mycryo. Add the
1 0 g Gelatin Mix
�elatin at the end. Emulsify and use
670 g TOTAL immediately.
E PB YS TEP
sr
fruit cream
Emulsify the whole eggs and
yolks with the sugar.
He a t the puree to 40 ° C and

2
· incorporate into the egg
pre pa ration.
3. Cook at 83 C for 20 seconds.

°
4. To verify if the cream is cooked,

you can draw a line with your
finger and the edges will not
run back together.
5. Leave to cool down until 36 ° C.
6. Add soft butter and emulsify.

Leave to cool down before
using.
Sweet Concepts -291

Chocolate Creams
The method for creating chocolate creams is very similar to that of fruit creams.
Always begin with the pasteurization of an egg-base and yolks; yolks in a liquid
such as cream or milk.
Once this pasteurisation is complete, emulsify in two stages with the couverture
chocolate using an hand blender in order to minimize air bubbles.
Whether using dark or milk chocolate, the % of the couverture must be taken
into account.
When using milk chocolate, I always recommend the addition of gelatin to
create a more resilient structure.
Some creams could contain praline, gianduja, etc.
I use pre-crystallized creams in order to have a better structure when filling a
mould.
My favourite cream is made with Lichu chocolate.
Chocolate cream
25 g Invert sugar Emulsify the invert sugar and glucose syrup
5g Glucose syrup with egg yolks.
40 g Egg yolks
100 g Cream 35% Heat the cream with milk to 40° C.
90 g Milk Incorporate the egg preparation into cream
75 g Dark chocolate 65% and cook at 83° C for 20 seconds, then pour
25 g Cocoa mass 100% over the chocolate with cocoa mass.

using.
Step by Step
Chocolate cream
1. Emulsify the invert sugar

and glucose syrup with egg
yolks.
Heat cream with milk to

40*C.
Incorporate egg preparation

into cream and cook at 83*C
for 20 second.
2. Pour the preparation over

the chocolate with cocoa
mass.
3. Emulsify with a hand

blender.
4. Leave the cream to

crystallize according to the
recipe, then use.
mousses
Mousses and whipped creams will have airy textures. They are usually found
around the cake. They protect the insert and lend lightness to the pastries.
The following recipes offer several mousse techniques using different bases. As
always, I try to offer variations of the same base for developing different tastes.
There are, however, a few important elements to consider in order to get the
right texture for these mousses.
• Cream: Use a cream with 35% fat content. Beat it lightly and delicately.
Rapid swelling will make you lose volume, so go slowly but surely.
• The quality of the chocolate: Personally, I use Weiss chocolate of
different percentages, combined with a touch of gelatin, in order to
obtain lighter and less fatty mousses.
• The final mix: During this phase, the textures of the individual parts should
be very similar. It is essential to have the same consistencies in order to
mix the mousse harmoniously.
• Moulding: Most of my cakes contain a small amount of mousse, but very
generous interiors.
Dark chocolate mousse

65 g Water achieved.
65 g Granulated sugar Prepare a sugar syrup with the water
15 g Invert sugar and sugars.
135 g Egg yolks
130 g Milk Use a water bath to mix the egg yolks
225 g Weiss Komele dark with the syrup at 83° C. Whip to a foamy
chocolate 70% texture. At the end, the preparation
55 g Gelatin mix should be around 35 ° C.
Make a ganache with milk, chocolate
990 g TOTAL and gelatin.
Combine both preparations and add
the whipped cream at the end.
Use immediately.
Vanilla chocolate mousse

350 g Weiss Aneo white Make a ganache with the milk, white
chocolate 34% chocolate and vanilla.
2 u Vanilla beans (split/scraped)
60 g Gelatin mix Add gelatin, then cool down to 27° C.
Gently fold in the whipped cream.
950 g TOTAL Use immediately.
Vanilla whipped ganache
400 g Cream 35%
Heat the cream with vanilla to 65° C,
2 g Vanilla bean (seeds) then strain.
chocolate 34% Pour over the chocolate with gelatin
30 g Gelatin mix and whisk gently.
Emulsify with a hand blender.
510 g TOTAL
Shortcake cream
300 g Vanilla whipped ganache Slowly whip the vanilla ganache with
(see recipe on pg 298) the cream, vegetal cream and vanilla
200 g Cream 35% until you get a soft and light texture.
100 g Vegetal cream 100%
15 g Vanilla paste
615 g TOTAL
mascarpone chantilly
400 g Cream 35% 1 Heat cream l with the vanilla, invert
20 g Vanilla paste sugar and glucose to 65° C.
10 g Invert sugar Pour over the chocolate with gelatin
10 g Glucose syrup and whisk gently.
chocolate 34% Add the mascarpone cream and the
40 g Gelatin mix cold cream 2.
150 g Mascarpone cream Emulsify with a hand blender.
130 g Cream 35% 2
850 g TOTAL
Step by Step
Dark chocolate
mousse
1. Use a water bath to mix

the egg yolks with the
syrup at 83*C. Whip to a
foamy texture. At the end,
the preparation should be
around 35*С
2. Make a ganache with

the milk, chocolate and
gelatin mix and keep the
temperature at 35*C
3. Emulsify with a whisk
4. Mix the whipped cream

with the egg yolk
preparation
5. Pour into the chocolate

ganache.
6. Mix until you acheive a

homogeneous texture.
7. Pour into the mould.

Step by Step
Vanilla Chocolate
Mousse
1. Make a ganache with the
milk,
white chocolate and vanilla;
add the melted gelatin mix.
Cool down over an ice bath.
2. Pour the chocolate ganache

at 27*C into the whipped
cream.
3. Mix with a spatula to keep

the airy texture.
4. Pour into the mould.
Step by Step
Vanilla whipped
ganache
1. Heat the cream with vanilla
to 65*C, then strain. Pour over
the chocolate with gelatin and
whisk gently.
2. Emulsify with a hand

blender. Refrigerate for 24
hours or use an ice bath to
cool down faster.
3. When the cream is well set,

using a whisk on low speed,
whip to soft peaks.
4. Mix the ganache from time

to time
to avoid the gelification
process.
Fruit Glaze
Fruit glazes can be used instead of condensed milk-based glazes - most
commonly for cakes.
The glazes I propose here are a very good variation, which will give your pastries
a fruity look.
These fruit glazes are designed for freezing and should be used in addition to
the vegetal glaze. If frozen, reheat the glaze with the help of a water bath and
emulsify the with a hand blender at 26° C.
The technical steps to create them are almost identical to those of a fruit coulis.
Some fruit will need a reduction in order to obtain a better concentration of
pectins and improve their taste.
Let it crystallize in the refrigerator for 5 hours before using.
Melt this glaze in a warm water bath. The temperature will have to be adapted
to the type of fruit puree used.
The use of a hand blender is recommended to avoid air bubbles during emulsion.
The quality of the fruit puree will have a significant impact on how the glaze turns
out. The recipes in this book use Vergers Boiron fruit purees as the base ingredient.
Last but not least: this glazes are only ideal for spherical, semi-spherical or
rounded surfaces.
mandarin gla2e
300 g Boiron mandarin puree Heat the puree and reduce by half
100% concentrated (600 g to 300 g).
(reduced from 600 g)
100 g Granulated sugar Heat the reduced puree with the
25 g Glucose syrup glucose and invert sugar to 40° C.
20 g Invert sugar
120 g Gelatin mix Combine both preparations and bring
5 g Citric acid solution to a boil.
Add the gelatin and citric acid at the
580 g TOTAL end.
Leave to cool down for 5 hours before
using.
mango passion fruit gla2e

120 g Granulated sugar Heat the purees, passion fruit seeds,
Boiron passion fruit puree glucose and invert sugar to 40° C.
130 g
SQ Passion fruit seeds Combine both preparations and bring
40 g Glucose syrup to a boil.
20 g Invert sugar Add the gelatin and citric acid solution
745 g TOTAL using.
Orange sprit2 gla2e
200 g Boiron orange puree 10 0%
(reduced from 400 g) Heat the purees and reduce by half
100 g Boiron pink grapefruit (400 g to 200 g, 200 g to 100 g).
puree 100% Mix the pectin with granulated sugar.
(reduced from 200 g)
1 o g Pectin extra slow set Heat the reduced purees with glucose
and invert sugar to 40° C.
130 g Gelatin mix Add the gelatin with the Campari and
50 g Campari Vol. 21 % citric acid at the end.
640 g TOTAL using.
STEP BY STEP
Fruit glaze
Dip the sphere into the glaze
at 26 ° C.
Take away the excess from the

bottom.
3. Place the cake in the freezer

before applying the vegetal
glaze. You can keep this ca�e
covered with this fruit glaze in
the freezer.
sweet Concepts-305
Chocolate Glaze
The glaze is one of the final stages of production, and one of the best, since
it allows us to begin discovering all the beauty of the cake.
In the following recipes, we will use a single base, which we will then colour
as needed.
I like very fluid glazes that aren't too sweet. To achieve this, add condensed
milk and unsweetened evaporated milk.
How colour is added is very important. I mainly use fat-soluble food colouring,
incorporated at the end of the emulsion, while always respecting proportions.
After preparation, the glaze will require a period of 12 hours to crystallize.
I prefer to thaw with a warm water bath. Using the microwave can damage
the proteins in the milk and cause the glaze to mould more quickly.
The temperature for the glaze will be specified in each recipe.
In order to obtain a glossy glaze, the products to be glazed must be stored at
a temperature between between -15 ° C to -10° C, and have a surface free of
any condensation caused by the change between room temperature and
the freezer.
neutral base for chocolate gla2e

110 g Water Combine the water, sugar and glucose
225 g Granulated sugar syrup, then bring to a boil.
225 g Glucose syrup
Add the evaporated and condensed
75 g Unsweet evaporated milk
milks and return to a boil.
75 g Condensed milk
225 g Weiss Aneo white Pour over the white chocolate, add the
chocolate gelatin with miroir glaze, then emulsify.
120 g Gelatin mix
Leave to cool down at+4° C and
115 g Miroir plus neutral glaze cold
reheat to 27° C for glazing.
1170 g TOTAL
Colour chart
Emerald 750 g neutral base+ 3.5 g titanium dioxide+ 0.3 g blue colour
+ 0.4 g green colour+ 0.9 g silver sparkle
Orange 100 g neutral base+ 2 g orange+ l g red+ 3 g titanium dioxide
Pink 750 g neutral base+ 0.3 g red+ 2 g titanium dioxide

Super white 750 g neutral base+ 5 g titanium dioxide
vanilla 750 g neutral base+ 0.4 g vanilla seeds

Chocolate gla2e
125 g Cream 35%
He at the cream with cocoa powder to
50 g Weiss cocoa powder
40° c.
6 5 g Water
175 g Granulated sugar Combine the water, sugar and glucose
6 g Glucose syrup
60 syrup and heat to 110° C. Incorporate
50 g Miroir plus neutral glaze cold into the first preparation. Add the miroir
80 g Gelatin mix glaze with gelatin, then emulsify.
Leave to cool down at +4° C and
605 g TOTAL reheat to 27° C for glazing.
milk chocolate gla2e

300 g Glucose syrup
150 g Unsw eet evaporated milk Add the evaporated and condensed
50 g Condensed milk milks and return to a boil.
280 g Weiss Ceiba milk Pour over the milk chocolate, add the
chocolate 33% gelatin with miroir glaze, then emulsify.
160 g Gelatin mix
Leave to cool down at +4° C and
150 g Miroir plus neutral glaze cold
reheat to 27° C for glazing.
1540 g TOTAL
Dryola gla2e
110 g Glucose syrup Add the evaporated and condensed
35 g Unsweet evaporated milk milks and return to a boil.
35 g Condensed milk
115 g Weiss Oryola chocolate 30% Pour over the chocolate, add the
6 g
60 Gelatin mix gelatin, miroir glaze and gold dust
55 g Miroir plus neutral glaze cold powder, then emulsify.
2g Gold dust powder Leave to cool down at +4° C and
reheat to 27 ° C for glazing.
575 g TOTAL
Red chocolate glaze

225 g Glucose syrup Add the condensed and evaporated
0 g Condensed milk
105 milks and return to a boil.
45 g Unsweet evaporated milk
Pour over the chocolates, add the
180 g Weiss An eo white
gelatin with miroir glaze, then emulsify.
chocolate 34%
45 g Weiss Galaxie dark Add food colouring and emulsify again.
chocolate 67% Leave to cool down at +4° C and
120 g Gelatin mix
d reheat to 27° C for glazing.
11 O g Miroir plus neutral glaze col
powder
4 g Red fat-soluble colour
1165 g TOTAL
SweetConcepts-309
STEP BY STEP
Chocolate glaze
. Combine the water, sugar and
glucose syrup, then bring to a
boil.
2. Add the evaporated and

condensed milks and return
to a boil.
3. Pour over the white chocolate,

then add the gelatin with miroir
glaze.
4. Emulsify.
5. Add the food colouring.
6. Emulsify then store for 12 hours

before using.
Step by Step
1. Reheat the cold glaze with
the help of a water bath or a
microvave. Emulsify with a
hand blender at 27-28*С.
2. Make sure your cake is

around
-15*C to -10*C before
glazing.
3. Glaze by starting in the

center, moving clockwise
towards the edges to properly
cover the
whole cake.
Chocolate Coating
Coating is a glaze made with couverture chocolate and cocoa butter. It can
be used as simple glaze (for Sakura, Banana Crunch, Psidium Guajava cakes),
or to prepare the first layer of double-glazed cakes (for Amour, Chaco Loop,
Blossom, Oryola, and Red Delicious cakes).
If you wish to freeze it, adding grape seed oil will be necessary.
This coating can be kept for several days in the refrigerator, or at a temperature
of 16° C.
Base chocolate coating

chocolate 34% butter, then add the grape seed oil.
900 g TOTAL
Banana chocolate coating

190 g Weiss Aneo white Melt both chocolates with the cocoa
chocolate 34% butter, then emulsify with the food
10 g Weiss Ceiba organic milk colouring.
chocolate 42% Use at 38 ° C.
1.5 g Yellow fat-soluble colour
powder
400 g TOTAL
P
srEPBYSTE
Chocolate coating
chocolate with cocoa
1. Melt the
butter and add grape seed oil
at 38 C.
°
2. Prepare your frozen cake and

hold it with a knife or a wooden
to othpick for coating.
3. Dip the cake fully into the

coating,
4. Remove the cake upside down.
5. Dry out the humidity with a

paper towel from the top
before the final glaze.
Flexible Chocolate
Flexible chocolate is a product that lets you to make various dry decorations
like ribbon, flowers, etc.
The recipe below will be used for desserts including Daisy, Flower of Love and
some flat decorations, such as snowflakes.
It is possible to use couverture chocolate, but you will get a better final product
by using natural chocolate.
Let it rest for 24 hours at room temperature before using.
For faster crystallization, I recommend adding about 2% of tylose to the base of
this recipe.
This recipe can be made with dark or milk chocolate.
Flexible chocolate
50 g Sugar syrup Prepare the sugar syrup then add the
150 g Glucose syrup glucose. Keep warm at 35° C.
500 g White chocolate Melt the chocolate at 35° C.
70 g Cornstarch
290 g Gum paste (Massa Ticino Combine both preparations in the
brand preferred) bowl of a stand mixer fitted with a
paddle attachment and mix.
1060 g TOTAL Add the cornstarch, followed by the
gum paste. Mix until uniform in texture.
Cool down at room temperature until
it crystalizes. This crystallization takes a
minimum of 24 hours.
Sugar syrup
60 g Granulated sugar Combine all ingredients and bring to
50 g Water a boil.
5 g Glucose syrup
115 g TOTAL
sTEPBYSTEP
Flexible chocolate
1. Prepare the
sugar syrup, then
a dd the glucose °syrup and
keep warm at 35 C.
Melt the white chocolate
at 35° C.
combine both preparations
in a stand mixer fitted with a
pa ddle attachment and mix.
2. Add the cornstarch, then mix

on the lowest speed.
3. Mix the chocolate paste with

the gum paste, then add the
fat-soluble colour powder
(according to the recipe).
Let cool at room temperature
until it crystalizes.
This crystallization takes a
minimum of 24 hours.
4. Roll out the flexible chocolate.
5. Try to roll it as thin as possible.
6. Create the necessary shape

and let dry for 24 hours before
using.
Sweet rnnr,:::,n+-c- ':)-,,

STEP BY STEP
Double colour
chocolate rings
l. Temper the pink chocolate at
27 ° C and spread over a guitar
sheet. Use a plastic comb to
make stripes, then leave to
crystalize for few minutes.
2. Temper the milk chocolate at

29 ° C and pour over pink stripes.
3, Spread evenly with a spatula

and leave to crystalize.
4, Roll around a cake ring and

stick with adhesive paper.
STEP BY STEP
Amour
1. Temper the dark chocolate,
spread over the guitar sheet
and leave to crystalize.
2. Cut the heart shape ring with

the help of the 2 different size
cutters.
3, Create the heart arabesque

by piping the chocolate using
the template GD Sweet Design
"Heart kit."
4. Clean the angles with the

cutter to get the net
arabesque.
5. Place the arabesque on the

heart ring and secure it with
the chocolate.
6. Leave to crystalize and turn the

heart decoration upside down
to have the heart ring on top.
7. Spray with the Red Velvet

spray.
Step by Step
Swan
(chocolate part)
1. Temper the white chocolate

at 27*C and spread over a
30x20 cm guitar sheet. Leave
to crystalize.
2. Cut the wings with the

wing-shape cutter
from the GD Sweet
Desing "Swat kit."
3. Use the guitar sheet on the

top of the template.
Use tempered chocolate to

make a swan neck with a
paper cone by following the
shape.
Pipe a dot of dark chocolate

and make a beak with a help
of the toothpick.
Remove the swan neck once

the chocolate is crystalized.
4. Pipe the vanilla whipped

ganache on top of the choux
to create the swan's body.
5. Affix the left and right wings
and keep in the refrigerator for
15 minutes.
6. Place the neck of the swan.
Sprinkle with snow white non-

melting powdered sugar to
protect from drying out.
328 ... Sweet Conceots

STEP BY STEP
Pink Lady
i. Temper the pin� chocolofe ot
27/:) C and spread over o 25 / 18
cm guitar sheet.
2. Cut the lines 2 err, v,1ide v,1ith

an expandable dough cutf er
and place baking paper on
top.
3. Roll around a 7 cm plastic tube

and stick with adhesive paper.
4. Let them crystalize proper1y

then remove.
5. Repeat the some process to

get smaller rings. Use o 20 x 6.5
cm guitar sheet and a 3 cm
plastic tube.
6. Make 3 cm purple chocolate

discs. Place and affix the small
chocolate ring on it.
7. Temper the pink chocolate at

27°C and spread over a 20 x
6.5 cm guitar sheet. Use the
plastic comb to make stripes,
then leave crystallize for few
minutes.
328-SweetConcepts
posite parts to
c1ose H1e 2 op
8· ribbon shape. Leave
get the
ze.
to crystali
stick 2 rib bon parts with the

9· te in the middle.
pink chocola
. usin g a 10 x 30 cm guitar sheet,

10 7 and cut the
repeat step #
width (you
triangles along the
will repeat the same action
cut: 1 perpendicular and 2 at
a 45 angle).
°
11. Stick with adhesive paper and

roll around a 7 cm plastic tube
at an angle.
Leave to crystalize. Remove
from the plastic and you' II get
ribbon stripes of different sizes.
12. Stick all parts together in the

center.
13. Secure the ribbon on the top

of the chocolate cylinder.
Sweet Concepts-329
"This sweet journey has come to an end,
but you can be sure that there will be more."

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c □ nTEnTS

m1n1 SWEETS FESTIVE CAHES

lnDIVIDUAL CAHES ACHnOWLEDGmEnTS 332

• All temperatures are in celsius.

• All baking sheets are standard size: 40 x 60 cm.

• All moulds used are from the brand Silikomart ®.

Almond sponge II See base recipe: sponges on page 277.

Vanilla whipped ganache See base recipe: mousses on page 299.

Vegetaljelly See base recipe: essentials on page 261.

Almond sponge II See base recipe: sponges on page 277.

Vanilla whipped ganache See base recipe: mousses on page 299.

Vegetal jelly See base recipe: essentials on page 261.

Almond sponge II See base recipe: sponges on page 277.

Vanilla whipped ganache See base recipe: mousses on page 299.

mango passion fruit coulis

Vegetal jelly See base recipe: essentials on page 261.

Almond sponge II See base recipe: sponges on page 277.

Lavender vanilla whipped ganache

White peach coulis

Vegetal jelly See base recipe: essentials on page 261 .

Unmould the frozen pearls.

Assembling for 1 green vitality pearl

Assembling for 1 mango pearl

Assembling for 1 peach pearl

Black charcoal choux pastry dough

Black charcoal craquelin

Assembling for 1 choux pastry

Choux pastry dough See base recipe: choux pastry dough on

Craquelin See base recipe: doughs on page 265.

Lemon cream See base recipe: fruit creams on page 290.

Choux pastry dough See base recipe: choux pastry dough on

Pistachio craquelin See base recipe: doughs on page 265.

Choux pastry dough See base recipe: choux pastry dough on

Craquelin See base recipe: dough on page 265.

Vanilla whipped ganache See base recipe: mousses on page 299.

Crispy dark gianduja See base recipe: crispies on page 268.

Chocolate sponge See base recipe: sponges on page 276.

Santarem chocolate cream

Chocolate sponge see base recipe: sponges on page 27

Galaxie milk chocolate coating

Crispy praline See base recipe: crispies on page 2 68.

Almond sponge II See base recipe: sponges on page 277_

Orange confit See base recipe: essentials on page 26 l

Grand marnier syrup

Pistachio chocolate coating

Assembling for 1 cake

Sweet Concepts -71

Strawberry coulis See base recipe: fruit coulis on page 285.

Vanilla whipped ganache See base recipe: mousses on page 299.

Pink guava coulis

Sometimes we have to deal with large orders or follow a meticulous

Wild strawberry mousse

meringue for mousse

Wild strawberry foam

Red Delicious 104

Pink L9dy. 108

Psidi�m Gvajava 120

Ba[lq[1a CCLJ[lCh 124

Honey Cake 128