T E A C H E S T U R N I N G I D E A S I N T O PA S T R Y

FRANK HAASNOOT
TEACHES YOU
to find your pastry style and source inspiration. Explore
his unique approach to presentation: no freezer, no
molds, no food colors.

2
TABLE OF CONTENTS
meet your instructor
equipment & machinery
tools & utensils
ingredients
gelatin & gelatin mass
Gelatin Strength

Gelatin Mass Proportion

Gelatin Mass Process

Recalculating the Bloom

Replacing Gelatin Powder with Gelatin Leaves

Gelatin Mass Proportion and Process for Gelatin Leaves

Gelatin Grades and Ratio

vanilla chocolate cloud

Cocoa Meringue

Dark Chocolate Sponge

Dark Chocolate Crémeux

Vanilla Chantilly

Chocolate Spray

Assembly

apple
Apple Yogurt Mousse

Frangipane (Almond Cream)

Pâte Sablée

Ascorbic Syrup

Assembly

sereh
Lemongrass Sponge

Lemongrass Whip Ganache

Mango Mousse

Lemon Crumble

3
 TABLE OF CONTENTS
Exotic Mango Compote

Mango Confit

Assembly

tart
Bergamot Jelly

Pâte Sablée Chocolate

Egg Wash

Mandarin Marmalade

Light Chocolate Sponge

Earl Gray Caramel

WFC Chocolate Mousse

Assembly

chocolate rose
Flexible Chocolate

Chocolate Flower Decoration

BONUS RECIPES
basil
Pâte Sablée
Biscuit Joconde

Lemon Basil Crémeux

Basil Chantilly

Neutral Glaçage

Assembly

choco coco
Pâte Sablée Chocolate

Chocolate Crumble

Coconut Dacquoise

Malibu Whip Ganache

4
TABLE OF CONTENTS
Lime Gel

Assembly

tart chocolat
Chocolate Crumble

Dark Chocolate Sponge

Cocoa Feuilletine

Dark Chocolate Crémeux

Glaçage, Dark Chocolate

Cocoa Praline

Assembly

verde
Lemongrass Sponge

Lemongrass Cream

Mango Mousse

Glaçage

Exotic Gel

Pâte Sablée

Assembly

5
6
MEET YOUR
INSTRUCTOR

World Pastry Champion, Frank Haasnoot, has over 25

years of experience working as a pastry chef for several
renowned brands across the globe. He is one of the best
pastry chefs in the world thanks to his grandmother
who urged him to do a two-year stint as a patissier — it
was that two-year stint that set the foundation of his
love and passion for pastry and would propel him to
success.

7
 We don’t want to go easy way,
the easy way will always give
you the same results.
Frank Haasnoot

8
Throughout his career, Frank has competed and won jobs, teaching and developing his work freely, for any

many national and international pastry competitions; pastry and chocolate-related project with his unique,

It was a win in his home, the Netherlands, that contemporary and stylish touch.

launched him to fame and resulted in him working

high-end jobs in New York (La Tulipe Dessserts),

Kuwait (the Victorian), Taiwan (Mandarin Oriental

Hotel) and Hong Kong (the Peninsula Hotel).

After several Dutch competitions, he decided it was

time to compete on an international level, being

crowned World Chocolate Masters 2011 in Paris. His

breathtaking showpiece named “Warrior”, entirely

sculpted out of chocolate during the competition

shows an Aztec warrior in the quest for cacao in the

jungle — perfectly balanced in a way that only the best

chocolatiers can achieve.

One of the most talented pastry chefs in the world,

he is renowned for his fresh, glamorous, unique,

and extremely sophisticated work that offers a mix

of original, curated, and creative pastries. His high

standards, elegant touch, and vision have solidified

his reputation in the pastry world and with those who

have enjoyed his creations.

Multi-talented Haasnoot has also released Prisma,

a pastry book created within the concept of six

colors. Each color chapter contains eight products

accompanied by recipes, colorful photography, and

stories about the chefs’ past, present, and future

endeavors.

Since his return to the Netherlands, he has divided

his time between masterclasses and consultancy

9
 EQUIPMENT
& MACHINERY

It’s not necessary to have all of the equipment and

machinery outlined here. Step one is always to watch
your class first and then decide what’s essential for you
to have. Below we have outlined all of the equipment and
machinery we use at PastryClass with specifications,
possible substitutions, and pictures, so you have a
good understanding of the requirements and possible
variations in pastry production. This will help you
make an educated decision about whether you need to
purchase anything extra for your collection!

10
Please don’t feel the need to rush out and purchase locally, google the product’s name and scroll through

new equipment right away; all of the tools and the suppliers in the results to find the one that suits

potential substitutions you will need are outlined your delivery area.

in each of the classes you take. We don’t want you

to waste your time and money searching for items We have students from over 140 countries, from big

from the list when you may already have a handy to small, industrial to developing; each country has

substitution in your very own kitchen, so make sure to everything you need to succeed in pastry.

watch the class before you go shopping!

Now you have exclusive access to PastryConnect,

All of the equipment you may need can be found at so not only can you discover even more information

supermarkets and local or online pastry shops in about equipment and machinery for this class, but

most countries. For specific items that aren’t available you can also share your findings with other students!

11
 Freezeer Refrigerator Blast Freezeer
Any brand, size, or configuration will work. For Any brand, size, or configuration will work for Any brand or size will work. A Blast Freezer (or
best freezing results and safe storage, the optimal this class. The safe temperature for storing food Shock Freezer or Blast Chiller) can speed up the
temperature is –18°C or colder. 1–2 empty products in the fridge is between 0–5°C. freezing process for faster, mass production. If
shelves in your home freezer should be enough to you are not working with large-scale production, a
practice. If you’re in the pastry business, you can regular Freezer should work fine.
invest in a separate standing freezer.

Oven Microwave Heat Gun

Any home oven can accommodate baking of Any brand, size, or complexity works. If you don’t A heat gun is one of the tools we use in pastry that
all variations. A fan in your oven (convection) have a microwave, an alternative method is to heat actually comes from the construction industry!
is an advantage when cooking. At PastryClass, products in a double boiler. However, this could They can be found in any hardware store; all
we use both a Home Oven with Convection (by be challenging and may not result in the exact brands work the same. You can also use a regular
KitchenAid) and Commercial Convection Oven outcome intended by the instructor. hairdryer to achieve the same effect!
(Miwe Aero).

12
Stove Precision Scale Kitchen Scale
Home, portable or commercial stoves—any type, A scale that allows you to measure the smallest Any scale of your choice will work.
brand, or variation— perform great. One-two quantities of ingredients, from 2 to 10 grams.
stovetops will be enough for these classes.

Food Processor Spray Booth Infrared Thermometer

There are many different food processor Required to protect your surroundings when you’re There are many different brands of infrared
brands available. Both a home food processor spraying oil or chocolate and to help minimize thermometers available on the market. At
(e.g., KitchenAid, Cuisinart, Breville, etc.) and a cleaning. We have made a custom stand with three PastryClass, we use ThermoWorks Infrared
commercial brand for production (e.g., Robot plastic walls, however, you can use a simple large and Etekcity. A pin thermometer can replace an
Coupe, Hobart, Omcan, etc.) will be suitable for cardboard box or a plastic container. infrared thermometer.
our classes. At PastryClass, we use KitchenAid &
Robot Coupe R2N.

13
 Spray Gun & Compressor Simple Spray Gun Pin Thermometer
There are many various brands of spray guns Another tool that comes from the construction There are many different brands available on the
& compressors available on the market. At industry. The spray gun is affordable ($50-100) and market. Pin thermometers can be bought as one
PastryClass, we use a no-brand spray gun (100ml, can be found in any hardware store (look in the piece or with a wired connection. At PastryClass,
0.8mm nozzle) and a Makita brand compressor paint section). we use ThermoWorks Thermapen and Taylor
(1.5HP, 11L). brands with ± 0.3°C / ± 0.5°C accuracies. The lower
There are many brands available (Bosch, Deport, the accuracy rate, the more accurate temperature
For the spray gun, we recommend selecting a Yattich, etc.), and they can have several names: readings you will get. One is enough to practice for
nozzle size from 0.7mm to 1.2mm and a cup size Spray Gun, Control Spray, Paint Sprayer, Spray the class.
± 100-120. For the compressor, we recommend Machine, etc.
1-1.5HP, starting from 8L. A commercial spray
gun with a compressor can be replaced with a At PastryClass, we use Wagner Control Spray. Try
simple Spray Gun, see next graph. If you’re using a to select a Spray Gun with 1.8-2.5mm nozzle size,
Spray Gun to spray butter on pastry, it can even be 400-600 watts, and any cup size.
replaced by a simple pastry brush.

Mixer Immersion Hand Blender Japanese Mandoline

At PastryClass, we use KitchenAid Stand Mixers There are many brands of hand blenders available Frank`s choice is stainless steel Japanese
of various models and sizes from 5 to 7 quarts. on the market. At PastryClass, we use a variety of Mandoline (model: Louis Tellier CLANX-05). Any
However, there are many other great brands and Bamix blenders—from basic to professional—but other slicer can create a similar effect, such as a
sizes available on the market (Bosch, Cuisinart, you can choose from any other home brands (e.g., vegetable peeler, knife or a food processor with an
Kenwood, etc.) One-two mixers will be enough KitchenAid, Bosch, Cuisinart, etc.) or commercial attachment.
for these classes. You can use a hand mixer as a brands (e.g., Dynamic, Robot Coupe, Globe, etc.).
substitute for a stand mixer, but, it may be more One blender is all you need for this class.
challenging to work with.

14
TOOLS & UTENSILS

It’s not necessary to have all of the tools and utensils

outlined here. Step one is always to watch your class first
and then decide what’s essential for you to have. Below
we have outlined all of the tools and utensils we use at
PastryClass with specifications, possible substitutions,
and pictures, so you have a good understanding of
the requirements and possible variations in pastry
production. This will help you make an educated
decision about whether you need to purchase anything
extra for your collection!

15
 Please don’t feel the need to rush out and purchase locally, google the product’s name and scroll through

new equipment right away; all of the tools and the suppliers in the results to find the one that suits

potential substitutions you will need are outlined your delivery area.

in each of the classes you take. We don’t want you

to waste your time and money searching for items We have students from over 140 countries, from big

from the list when you may already have a handy to small, industrial to developing; each country has

substitution in your very own kitchen, so make sure to everything you need to succeed in pastry.

watch the class before you go shopping!

Now you have exclusive access to PastryConnect,

All of the tools you may need can be found at so not only can you discover even more information

supermarkets and local or online pastry shops in about tools and utensils for this class, but you can

most countries. For specific items that aren’t available also share your findings with other students!

16
Silicone Molds Pastry Rings Baking Trays
At PastryClass, we use various silicone molds of We recommend stainless steel, seamless pastry You will need at least two smaller baking trays. At
different shapes, sizes, and brands. You don’t have rings. We use pastry rings of various diameters PastryClass, we use no-brand custom made trays
to use exact molds demonstrated by the instructor; from 12cm to 20cm and heights from 4cm to 6cm. of 30x40x1.2cm and 40x60x1.2cm. The size of
be creative and find shapes you love by googling Feel free to choose any diameter you can find with your baking sheets doesn’t have to be exactly the
“cake silicone molds” and finding your favourite. a height of 4-7cm; the diameter and the height same, you can use whatever you can find on the
However, keep in mind that classic, smooth mold will determine the size of dessert you will create. market, as long as it fits inside your oven, fridge,
shapes are easier to work with, especially for You can also use various shapes; round, square, and freezer.
beginners. If you don’t have any molds yet, order triangle, etc. Each recipe will include its pastry ring
one by one and test them out. Each recipe will specification.
include its specific mold requirements.

Plastic Wrap Parchment Paper Wire Racks

(also known as cling film) It can be used to store (also known as baking paper rolls) These can be (also known as cooling racks or cookie racks) Find
food preparations “to touch” by tightly wrapping found in your local supermarket in various sizes the size that fits in your baking trays for visual
the food to avoid air circulation during storage and and colors. If you’re using parchment paper during satisfaction. You can also substitute it with oven
thus avoiding a change of texture. It can also be your baking, make sure it fits your baking tray. The racks or, in some cases, regular baking trays.
used to isolate any working surfaces from contact scissors is your friend if you want to adjust larger
with pastry products. Any type and size of plastic pieces of parchment paper.
wrap from your closest supermarket will work.

17
 Acetate Roll Pots Bowls
Acetate roll is widely used in pastry, and you At PastryClass, we use pots that range from 0.5 We recommend plastic bowls as your first choice
can easily find many various sizes and kinds. to 3 liters, depending on the quantity required in as they are the best option for the microwave,
They are mostly used for chocolate decorations the recipe. Any pots you already own will work lightweight, and widely available. We use plastic,
or to ensure the easy removal of a cake from a however if you decide to invest in new ones, try glass, and stainless steel bowls of various sizes.
pastry ring. At PastryClass, we use a commercial to select ones with 2 - 3 ply layering for even and One-two medium bowls will be enough for your
acetate roll of 4cm and 6cm height and 60-micron consistent heat distribution and to avoid burning class.
thickness, this thickness allows for good flexibility fluids. The base size to look for is 1 - 1.5 liters. One
of the acetate. pot is enough to practice for the class.

Piping Tips Zester Piping Bags

Each recipe will outline if a specific piping tip size Zesting is extracting essential oils from the top At PastryClass, we use three sizes of piping bags,
or shape is required. The piping tip family has skin of the fruit. Regular zesters of any brand 30cm, 45cm and 50cm. One pack of average size
thousands of options, however, very often, tip size and kind will work to practice the recipes. For piping bags will be enough to practice for your
or shape isn’t that important and you can use any decoration purposes, we use a regular lemon class.
tip you can find. For most applications, the basic zester widely available in any supermarket. For
tip size for bakers is around 8-10mm. Frequently, cooking purposes, we use a micro zester of
you can pipe without the tip, straight from the KitchenIQ brand.
piping bag.

18
Silicone Mat Perforated Silicone Mat Guitar Sheets
(also known as silpat) One silicone mat is enough (also known as silpain) This is a silicone mat with (also known as plastic guitar sheets, chocolate
for the class, and any brand or size will work. In additional perforated aeration. One of any brand guitar sheets, or polyethylene/acetate guitar
most cases, parchment paper can be used as a or size will be enough to practice for your class. sheets) They usually come in 40x60cm size with
substitute. In most cases, parchment paper can be used as a various levels of thickness. They can be replaced
substitute. with parchment paper.

Turntable Plastic Containers Measuring Cups

Turntables are mostly used to ensure a smooth Our plastic containers are used for multiple Tall measuring cups are the best choice for
process when you’re making delicate decorations. purposes in class, such as stabilization, storage, blending as fluids are condensed by the narrow
At PastryClass, we use an electric Martellato cooling, etc. Any plastic container, no matter the walls of the cup. Avoid using very wide cups unless
Spinner, but there are many different brands brand, size, or shape, will suit the needs of the you are working with a large volume of fluids.
available online from low cost to high end, you can class in most cases, as long as the container isn’t We use no-brand plastic measuring cups of 0.5L,
even be creative and use an old record player, a being warmed up, it can be replaced by regular 1L, and 2L and glass measuring cups from Ikea
cake stand, or a manual turntable. glass bowls, baking trays with raised sides, cups, Vardagen of 0.5L and 1L. One-two measuring cups
and other tableware. will be enough to practice for your class.

19
 Offset Spatula Chocolate Tempering Spatula Silicone Spatula
At PastryClass, we use Silikomart offset spatulas (also known as a coating spatula, chocolate We use black spatulas from Muji and gray spatulas
in small (20cm) and medium (38cm) sizes. These spatula, or a chocolate scraper spatula) Mainly from Tovala, chosen only for visual appearance.
spatulas are firm and can hold heavy pastries, if used for chocolate tempering and bonbon making. Choose any brand of silicone spatula you can find.
required, without bending. Many brands supply We recommend choosing one with a blade size of One silicone spatula will be enough for your class.
firm offset spatulas (Oxo, Wilton, etc.). In most 12-16cm.
cases, when used to hold or carry desserts, it can
be replaced by a regular knife. One medium offset
spatula is enough to practice for your class.

Cake Stand Ladle Scissors

Any cake stand will work, even a plastic one. In
most cases, cake stands aren’t essential and can
be substituted if needed.

20
 Bread Knife Chef`s Knife Paring Knife

Freeze Spray Blow Torch Pastry Brush

Cutting Board Plastic Pastry/Dough Scraper Kitchen Tweezers

21
 Strainer Ruler Whisk

Rolling Pin Basic Set of Round Cutters Tart Rings

22
INGREDIENTS

If it’s important to get a specific version of an ingredient,

that specification will be outlined in the recipe, e.g., ‘heavy
cream, 36%’ or ‘butter, 82%’, etc. If you can’t find the
exact ingredient, find the closest matching substitute.
It’s not necessary to get all of the ingredients for all of
the recipes; step one is always to watch your class first
and then decide what’s actually important for you to
have. Your instructor may inform you about possible
alternatives during the class. We don’t want you to
waste your time and money searching for items from
the list when you may already have a handy substitution
in your very own kitchen, so make sure to watch the
class before you go shopping!

23
 Based on our experience, we know that all of the We have over five years of experience with students

ingredients you may need are accessible in every from over 140 countries, from big to small, industrial

country from supermarkets and local or online pastry to developing; each country has everything you need

shops. Some of the ingredients needed may be new to succeed in pastry. Look, and you will find!

to you, which is excellent. It’s a sign that this class is

a step up in your pastry development journey—take Now you have exclusive access to PastryConnect,

advantage of it and embrace learning to work with so you can not only discover even more information

new ingredients! about ingredients for this class, but you can also

share your findings with other students!

For specific professional items that aren’t available

locally, google the product’s name, scroll through the

results, and find one that suits your delivery area.

24
GELATIN &
GELATIN MASS

25
 Gelatin mass can be prepared for one recipe or in bulk
Gelatin Strength:
for several recipes at once.
The recipes in this workbook are based on gelatin

powder/leaves of 200 bloom (gold).

examples:
If the recipe requires 48g of gelatin mass, divide 48g
Gelatin Powder by 6 = 8. Therefore, we need 8g of gelatin powder and

40g of water to create 48g of gelatin mass.

Gelatin Mass Proportions:
In terms of proportions, all recipes are based on a If the recipe requires 72g of gelatin mass, divide 72g
ratio of 1:5 (gelatin powder to water). by 6 = 12. Therefore, we need 12g of gelatin powder

and 60g of water to create 72g of gelatin mass.

Gelatin Mass Process:

1. Prepare the gelatin powder and cold water in a ratio The reason we are always dividing by 6 is because the

of 1:5. gelatin mass proportion is 1:5. One part (gelatin) plus

2. In a bowl, mix the powder and water and combine five parts (water) equals 6 parts.

with a whisk.

3. In about 10 minutes, the gelatin will set. It will Recalculating the Bloom:
become a grainy, matte, yellowish, stable mass that If you are using a different strength of gelatin powder,
you can easily scoop with a spoon. you can recalculate the amount of gelatin mass in
4. Slowly melt the gelatin mass in a microwave at the recipe. For example, if your gelatin powder is 250
60°C. bloom instead of 200 bloom, you can divide those
5. Pour onto a tray or into a 1–2cm high container and numbers and find a coefficient: 200 ÷ 250 = 0.8.
allow to set in the fridge for 15–20 minutes. When it Therefore, if a recipe requires 50g of gelatin mass of
sets for the second time, the mass will become firm 200 bloom, for a gelatin mass of 250 bloom, you will
and hard. You won’t be able to scoop it with a spoon require 40g of gelatin mass instead: 50g x 0.8 = 40g.
anymore, but it should easily come out of the tray or a

container in a single piece.

Gelatin Leaves
6. Place the gelatin mass on a cutting board and cut

into small cubes of 1–3cm. The cubes should look

transparent, slightly yellow, flexible and very firm (like

Replacing Gelatin Powder with Gelatin
gummy bears). Leaves:
7. Use right away or store in an airtight container in The amount of gelatin mass required by the recipe

the fridge. will be the same, whether you use leaves or powder.

26
For example, let’s look at a recipe that requires 48g of

gelatin mass in the proportion 1:5. According to the

previous calculations, this will require 8g of gelatin

powder and 40g of water. That means you’ll need

8g of leaves for the recipe. Make sure to follow the

bloom calculations for the leaves as well.

Gelatin Mass Proportion and Process

for Gelatin Leaves:
1. Prepare the gelatin leaves and cold water in a ratio

of 1:5.

2. In a bowl, mix the leaves and water and leave for

10 minutes.

3. Slowly melt the mixture in a microwave at 60°C.*

4. Pour onto a tray or into a container to a low height

of 1–2cm and allow to set for 15–20 minutes in the

fridge.

5. Place the gelatin mass on a cutting board and cut

into small cubes of 1–3cm.

6. Use right away or store in an airtight container in

the fridge.

*chef’s comment: don’t apply the method of squeezing

water from the leaves; instead, place the leaves with

water into the microwave.

Gelatin Grades And Ratio

130+ (bronze) 3.5g gelatin to 10g of water

160+ (silver) 2.5g gelatin to 10g of water

200+ (gold) 2g gelatin to 10g of water

230+ (platinum) 1.5g gelatin to 10g of water

27
 VANILLA CHOCOLATE CLOUD
Yield: 5 desserts

Cocoa Meringue
Yield: 5 portions

ingredients:
100g egg whites

100g sugar

100g icing sugar

25g cocoa powder

(325g total)

process:
1. Heat the egg whites and sugar to 55°C in a double boiler.

2. Whip in a stand mixer with a whisk attachment and stop when it still feels a bit warm.

3. Fold in the sifted icing sugar followed by the cocoa powder.

4. Pipe on a tray with a silicone mat and place another silicone mat on top.

5. Dry overnight (at least a few hours) in the oven at 80–90°C.

29
 Dark Chocolate Sponge
Yield: 1 baking sheet of 60x40cm (substitute: 2 baking sheets of 30x40cm)

ingredients:
61g butter, 82%

61g cocoa mass (substitute: dark chocolate)

261g ​​marzipan, 50%

91g whole eggs

127g egg yolks

79g sugar (#1)

152g egg whites

79g sugar (#2)

61g cake/pastry flour

30g cocoa powder

(1011g total)

process:
1. Melt butter and cocoa mass.

2. Add marzipan in a mixer with a paddle attachment.

3. Slowly add the eggs, egg yolks and sugar, scrape and make sure there are no lumps. Then change to a

whisk attachment and continue whipping.

4. Whip the egg whites and sugar #2 into stiff peaks and gently fold into the egg yolks.

5. Fold in the sifted flour and cocoa powder in three additions.

6. Drizzle and fold the melted butter into the cocoa mass mixture.

7. Spread onto a baking sheet and bake in a convection oven at 190°C for 10 minutes.

30
 Dark Chocolate Crémeux
Yield: 5 portions

ingredients:
102g cream, 36%

102g milk, 3.25%

43g egg yolks

34g sugar

119g dark chocolate, Inaya 65%

(400g total)

process:
1. In a saucepan, heat the cream and milk.

2. Combine the egg yolks and sugar.

3. Cook the cream and egg mixtures like a crème anglaise at 84°C.

4. Add the dark chocolate.

5. Mix with a hand blender to a smooth texture. Refrigerate for 1 hour.

Vanilla Chantilly
Yield: 5 portions

ingredients:
600g cream, 36%

1g vanilla Madagascar

1g vanilla Tahiti

60g sugar

16g gelatin mass (see above)

120g mascarpone, high fat

(800g total)

31
 process:
1. Heat 1/4 of the cream with vanillas and sugar and add this to the gelatin mass.

2. Add the rest of the cream and the mascarpone.

3. Blend with a hand blender and sieve the mixture.

Assembly
ingredients:
60g Cacao Meringue (piping tip, 12mm)

70g Dark Chocolate Sponge

120g Dark Chocolate Crémeux (piping tip, 12mm)

70g Vanilla Chantilly (piping tip, 20mm)

q.s. cacao nibs

q.s. cocoa powder

10g chocolate decoration (dark chocolate, 64%)

(345g total)

process:
1. Pipe the Cacao Meringue on a silicone mat, place another silicone mat on top, and dry overnight at

80–90°C.

2. Cut circles of the Dark Chocolate Sponge and fixate onto the meringue with some Dark Chocolate

Crémeux.

3. Pipe dots of Dark Chocolate Crémeux on top of the sponge, sprinkle with some cacao nibs, and pipe the

whipped Vanilla Chantilly over the Dark Chocolate Crémeux.

4. Prepare chocolate decoration using 500–1000g of dark tempered chocolate.

5. Sprinkle the Vanilla Chantilly with cacao nibs and cocoa powder and place the decoration on top.

32
 APPLE
Yield: 16 tarts (6cm diameter)

Apple Yogurt Mousse

ingredients:
198g cream, 36%

50g sugar

q.s water

25g egg whites

q.s. lemon zest

50g fresh green apple puree + 0.5% ascorbic acid

28g gelatin mass

50g yogurt, full fat

(401g total)

process:
1. Whip the cream to soft peaks, set aside.

2. Heat sugar in a little bit of water to a temperature of 120°C.

3. While the sugar is cooking, start whipping the egg whites and slowly pour in the sugar syrup while

whipping.

4. Infuse the lemon zest in the apple juice.

5. Heat 1/4 of the juice and add the gelatin mass until melted. Add this to the remaining juice and add the

juice mixture to the yogurt.

6. Fold juice mixture into the whipped egg whites.

7. Gently fold whipped cream into the previous mixture.

34
 Frangipane (Almond Cream)
ingredients:
95g butter, 82%

95g sugar

q.s. lemon zest

95g almond powder (almond flour)

105g whole eggs

10g cake/pastry flour

(400g total)

process:
1. Mix the butter, sugar, zest and almond powder and whip with the paddle attachment.

2. Slowly add the eggs.

3. Scrape the bowl and add the flour.

Pâte Sablée
ingredients:
191g butter, 82%

181g icing sugar

2g salt

55g almond powder (almond flour)

105g whole eggs

361g cake/pastry flour

104g cornstarch

42g egg yolks

8g cream, 36%

(1050g total)

35
 process:
1. Mix butter, icing sugar, salt, and almond powder until smooth.

2. Add the whole eggs, followed by the sifted flour and starch.

3. Prepare egg wash by combining egg yolks and cream, brush over the baked Pâte Sablée and bake at

160°C.

Ascorbic Syrup
ingredients:
1594g water
8g ascorbic acid

398g sugar

(2000g total)

process:
1. Mix all ingredients and warm up.

Assembly
ingredients:
45g apples, Granny Smith

2g Ascorbic Syrup

10g Pâte Sablée (6cm tart ring, 10cm cutter)

15g Frangipane

20g Apple Yogurt Mousse

q.s. icing sugar

q.s. gold leaves

(97g total)

36
process:
1. Slice the apple with a mandoline, roll together, and tie with clear film.

2. Place the apple into the Ascorbic Syrup and soak overnight.

3. Line 6cm diameter tart rings with 1.5 mm Pâte Sablée brushed with egg wash and bake at 160°C for

about 15 minutes.

4. Cover with Frangipane, and bake at 170°C for 10 minutes.

5. Pipe the mousse on top.

6. Place the soaked green apple around and on top.

7. Cover the top and sides with icing sugar.

37
 SEREH
Yield: 2 cakes (14cm diameter)

Lemongrass Sponge
ingredients:
91g egg yolks

46g sugar (#1)

46g grapeseed oil

243g egg whites

91g sugar (#2)

61g lemongrass juice, fresh

122g cake/pastry flour

(700g total)

process:
1. Whip egg yolks and sugar #1 to an aerated texture, then add the oil.

2. Separately, whip egg whites and sugar #2 to an aerated texture, and gently mix in the lemongrass juice.

3. Fold both mixtures together then fold in the sieved flour.

4. Spread onto a baking sheet and bake at 190°C for 7-10 minutes.

Lemongrass Whip Ganache

ingredients:
371g cream, 36%

28g lemongrass, chopped

15g gelatin mass

74g white chocolate, Zéphyr™ 34%

12g sugar

(500g total)

39
 process:
1. Bring half of the cream to a boil with lemongrass and sugar, and infuse for 1 hour.

2. Heat up the cream again, add the gelatin mass to dissolve and make a ganache with the white

chocolate.

3. Add the other half of the cream and mix with a hand blender. Refrigerate overnight before whipping.

Mango Mousse
ingredients:
220g cream, 36%
41g sugar

20g water

41g egg whites

196g mango purée

41g passion fruit purée

41g gelatin mass

(600g total)

process:
1. Whip the cream to soft peaks, set aside.

2. Heat the sugar and water to a temperature of 120°C.

3. While the syrup is cooking, start whipping the egg whites until frothy, then slowly pour in the syrup while

whipping. Whip on high speed until cool into stiff peaks.

4. Mix the purées together. Heat 1/4 of the purées to 80°C, then melt the gelatin mass in it. Add the mixture

to the remaining purée mix and let it cool to 25°C.

5. Add the purée to the whipped egg whites mixture.

6. Gently fold the whipped cream into the purée mixture.

40
 Lemon Crumble
ingredients:
66g butter, 82%

73g sugar

1g lemon zest

87g cake/pastry flour

73g almond powder (almond flour)

(300g total)

process:
1. Mix butter, sugar, lemon zest, flour, and almond powder until smooth.

2. Mix to a crumbly texture.

3. Bake at 160°C for 20 minutes.

Exotic Mango Compote

ingredients:
60g passion fruit purée

14g Malibu

1 Tahiti vanilla bean

1g lime zest

12g sugar

12g cornstarch

312g fresh mango fruit

(412g total)

process:
1. Mix together the passion fruit purée, Malibu, vanilla bean, lime zest, sugar, and starch.

2. Cut the mango in brunoise and strain the liquid over it.

3. Softly simmer for a few seconds.

41
 Mango Confit
ingredients:
208g passion fruit juice (passion fruit purée)

417g mango purée

139g sugar

q.s vanilla bean

7g agar

28g gelatin mass

(800g total)

process:
1. Heat passion fruit juice and mango purée to 40°C.

2. Combine the sugar, vanilla, and agar, and add to the liquid at that temperature.

3. Bring to a boil and boil for 30 seconds.

4. Quickly add the gelatin mass.

5. Pour the agar confit into a Silpat®.

Assembly
ingredients:
70g Lemon Crumble (14cm)

90g Lemongrass Whip Ganache

70g Lemongrass Sponge (12cm)

75g Exotic Mango Compote

270g Mango Mousse (14cm)

q.s. cream, 36%

80g Mango Confit (20cm)

q.s. lime zest

(655g total)

42
Process:
1. Place the Lemon Crumble on a cake board, pipe a layer of whipped Lemongrass Whip Ganache on top,

and cover with the Lemongrass Sponge.

2. Pipe a thick circle of Lemongrass Whip Ganache on the edge and scoop the Exotic Mango Compote into

the centre.

3. Fill up with Mango Mousse and refrigerate.

4. Remove the ring from the mousse and cover the top with Mango Confit circles.

5. Whip the cream for decoration. Use a 4cm ring to scoop some Whipped Cream and Exotic Mango

Compote in the centre and finish it with some lime zest.

43
 TART
Yield: 2 tarts (16cm diameter)

Bergamot Jelly

ingredients:
183g bergamot juice (bergamot purée)

365g mango purée

122g honey

6g agar

24g gelatin mass

(700g total)

process:
1. Combine bergamot juice, mango purée, honey and agar in the pot and bring to a boil.

2. Boil for 30 seconds.

3. Quickly add the gelatin mass.

4. Pour the agar confit mix onto a silicone mat.

45
 Pâte Sablée Chocolate
ingredients:
76g butter, 82%

72g ground unrefined cane sugar

1g salt

22g almond powder (almond flour)

42g whole eggs

131g cake/pastry flour

14g cocoa powder

42g starch

(400g total)

process:
1. Mix the butter, cane sugar, salt, and almond powder until smooth.

2. Add the eggs, followed by the sifted flour, cocoa powder, and starch.

Egg Wash
ingredients:
42g egg yolks

8g cream

(50g total)

process:
1. Mix both ingredients, brush the wash on the Paté Sablée, and bake at 160°C for 5–7 minutes.

46
 Mandarin Marmalade
ingredients:
187g mandarin fruit, whole

61g sugar

3g pectin NH

23g fresh lime juice

27g fresh mandarin juice

(300g total)

process:
1. Cook the mandarins for around 30 minutes in boiling water.

2. Cut half of them in brunoise and purée the other half with a hand blender.

3. Mix the sugar with the pectin and mix it with the lime juice and mandarin juice.

4. Mix all ingredients into a pan and bring to a boil.

Light Chocolate Sponge

ingredients:
30g butter

39g milk chocolate, 40%

51g almond powder (almond flour)

75g sugar (#1)

63g egg yolks

45g whole eggs

75g egg whites

75g sugar (#2)

30g cake/pastry flour

15g cocoa powder

(498g total)

47
 process:
1. Melt the butter and chocolate.

2. Using a mixer, whip almond powder, sugar #1, egg yolks and whole eggs.

3. Whip the egg whites and sugar #2 into stiff peaks and gently fold into the previous mixture.

4. Fold in the sifted flour and cocoa powder in three additions.

5. Drizzle and fold in the melted butter and chocolate mixture.

Earl Gray Caramel

ingredients:
106g sugar

43g water

178g cream 36%

4g salt

1g Earl Gray tea

120g white chocolate, Zéphyr™ caramel, 35%

48g butter, 82%

(500g total)

process:
1. Caramelize sugar in water.

2. When a nice golden brown, add the boiling cream, salt and Earl Gray tea.

3. Finish by adding the chocolate and butter.

48
 WFC Chocolate Mousse
ingredients:
64g milk, 3.25%

49g cream, 36% (#1)

20g egg yolks

7g unrefined cane sugar

184g WFC, 72% or 65% (whole fruit chocolate)

172g cream, 36% (#2), whipped

(495g total)

process:
1. In a saucepan, bring the milk and cream #1 to a boil.

2. Combine the egg yolks and sugar.

3. Cook as crème anglaise and strain the mix directly onto the melted WFC chocolate.

4. Mix well using a hand blender, until smooth.

5. Leave to cool down to 25°C and add the whipped cream #2.

Assembly
ingredients:
120g Pâte Sablée Chocolate (14cm & 18cm)

5g Egg Wash

70g Light Chocolate Sponge (14cm)

70g Mandarin Marmalade

100g Mango Earl Grey Jelly

100g Earl Grey Caramel

80g WFC Chocolate Mousse

q.s. fresh lemon verbena (substitute: fresh greens for decoration)

(545g total)

49
 process:
1. Roll the Pâte Sablée Chocolate to 2mm and line a 14cm tart form. Let the tart set for 30 minutes in the

fridge before baking at 160°C for 20 minutes. After baking, cool down the tart, brush with Egg Wash, and

bake for another 5 minutes.

2. Spread the Light Chocolate Sponge to 4 mm and bake at 200–210°C for 8 minutes, cut it out with a

15 cm ring and place inside the tart form. Take the Marmelade and spread a thin layer on top of the tart

and add the sponge.

3. Cut the Mango Earl Gray Jelly in strips of roughly 2–3 cm height and shape them into the tart.

4. Pipe the Earl Gray Caramel into some of the cavities and fill the other cavities with the Mousse.

5. Decorate with lime zest and fresh lemon verbena, or substitute with fresh greens.

50
 CHOCOLATE ROSE
Flexible Chocolate
ingredients:
639g dark chocolate, Inaya 65%

70g water

144g glucose syrup

77g oil

70g sugar

q.s. starch

(1000g total)

process:
1. Heat up the chocolate in a microwave to 50°C.

2. Bring the water, glucose, oil, and sugar to a boil and mix it with the hot chocolate.

3. Refrigerate overnight, then store at room temperature, covered in plastic wrap.

4. You could use it the following day, but it is easier to use after 1 week.

5. Sprinkle some starch, roll the chocolate to a thin layer and cut circles. Assemble the rose.

Chocolate Flower Decoration

ingredients:
q.s. cocoa butter

q.s. powdered food color, red (oil soluble)

process:
1. Proportion the decoration spray 1:5 (food color to cocoa powder).

2. Melt the cocoa butter, add food color, blend until even and spray the flowers.

52
BONUS
RECIPES

53
 BASIL
Yield: 16 portions (9cm diameter)

Pâte Sablée
Ingredients:
181g icing sugar

191g butter, 82%, room temperature

105g whole eggs

55g almond powder (almond flour)

104g potato starch

361g cake/pastry flour

2g salt

(1000g total)

process:
1. Sift the icing sugar and add to the butter.

2. Whisk the eggs and add to mixture.

3. Sift almond powder, potato starch, flour and salt together then add them gradually to the butter mixture.

55
 Biscuit Joconde
ingredients:
168g egg whites

200g sugar (#1)

288g whole eggs

40g sugar (#2)

200g almond powder

64g cake/pastry flour (almond flour)

3g corn starch

2g salt

36g butter, 82%

(1000g total)

process:
1. Whisk the egg whites with sugar #1 into stiff peaks.

2. In a separate bowl, whisk the eggs with sugar #2.

3. Mix the two carefully.

4. Add the sifted salt, flours, and starch.

5. Add the butter, melted at 70°C.

56
 Lemon Basil Crémeux
ingredients:
262g lemon juice

4g lemon zest

13g basil leaves

223g whole eggs

131g sugar

66g cocoa butter

26g gelatin mass

288g butter, 82%, room temperature

(1013g total)

process:
1. Heat the lemon juice and lemon zest and add the basil leaves.

2. Combine the eggs and sugar.

3. Combine the two mixes and bring to a boil. Strain the mix instantly over the cocoa butter and gelatin

mass.

4. Leave to cool down to 35°C.

5. Add the butter at once and use a hand blender to mix until smooth.

Basil Chantilly
Ingredients:
360g cream, 36%

36g sugar

11g basil leaves

20g gelatin mass

74g mascarpone, high fat

(500g total)

57
 process:
1. Bring 1/3 of the cream to a boil with the sugar, add chopped basil leaves, continue to boil, and infuse for

5 minutes.

2. Sieve the mixture over the gelatin mass.

3. Mix in the remaining ingredients and refrigerate overnight.

Neutral Glaçage
ingredients:
148g sugar (#1)
148g water (#1)

7g pectin X58

7g pectin NH

444g water (#2)

444g sugar (#2)

296g glucose syrup

4g citric acid

(1500g total)

process:
1. In a bowl, combine sugar #1 with pectins and add water #1.

Let it sit for 20 minutes.

2. In a pan, combine water #2 with sugar #2, add glucose and heat to 70°C.

3. Slowly add the pectin mixture and bring to a boil.

4. Add the citric acid.

58
 Assembly
ingredients:
16g Pâte Sablée (9cm)

35g Lemon Basil Crémeux (8cm diameter, round silicone molds or pastry rings)

15g Joconde Biscuit

5g Basil Chantilly (7cm diameter, custom leaf mold or any other mold shape of your choice)

q.s. coconut shreds

10g Neutral Glaçage

(88g total)

process:
1. Roll the Pâte Sablée to a 2mm thickness, cut with a 9 cm ring, and bake on a Silpain® mat.

2. Pour the Lemon Basil Crémeux into the molds/rings, place the Joconde Biscuit on top and freeze.

3. Pipe the Basil Chantilly into the leaf mold and freeze. Demold after freezing and spray with green

chocolate (200g cocoa butter, 100g white chocolate and q.s. green powdered food color).

4. Glaze the Lemon Basil Crémeux and cover the sides with coconut. Place the Pâte Sablée on top, fixating

it into place with Basil Chantilly.

5. Finish the pastry by adding the Basil Chantilly on top and some drops of Neutral Glaçage.

59
 CHOCO COCO
Yield: 4 tarts (15cm diameter)

Pâte Sablée Chocolate

ingredients:
136g icing sugar

143g butter, 82%, room temperature

79g whole eggs

41g almond powder (almond flour)

245g cake/pastry flour

78g potato starch

26g cocoa powder

2g salt

(750 total)

process:
1. Sift the icing sugar and add to the butter.

2. Whisk the eggs and add to the mixture.

3. Sift almond powder, flour, starch, cocoa powder, and salt then add the flour combination gradually to the

butter mixture.

61
 Chocolate Crumble
ingredients:
112g cake/pastry flour

124g almond powder (almond flour)

124g brown sugar

2g salt

12g cocoa powder

124g butter, 82%, room temperature

(500g total)

process:
1. Mix the dry ingredients (flour, almond powder, brown sugar, salt, and cocoa powder).

2. Cut the dry ingredients with the butter.

Coconut Dacquoise
ingredients:
149g egg whites

22g sugar

149g icing sugar

30g cake/pastry flour

90g desiccated coconut, toasted

60g almond powder (almond flour)

(500g total)

process:
1. Whip egg whites and sugar.

2. Sift icing sugar and flour and mix with the almond powder and coconut.

3. Gently fold the egg whites into the powder mixture.

4. Bake at 190°C.

62
 Malibu Whip Ganache
ingredients
473g cream, 36%

28g gelatin mass

166g white chocolate, 34%

133g Malibu

(800g total)

process:
1. Bring 1/4 of the cream to a boil and dissolve the gelatin mass, then make a ganache with the white

chocolate.

2. Add the rest of the cream using a hand blender, and add the Malibu.

3. Refrigerate overnight before whipping to the right consistency.

Lime Gel
ingredients:
83g mandarin purée

77g lime juice

1g lime zest

35g sugar

2g agar

2g gelatin mass

(200g total)

process:
1. Heat the mandarin purée with the lime juice and zest.

2. Combine the sugar and agar and add to the juice mix while the liquid is still cold.

3. Bring to a boil and cook for 1.5 minutes.

4. Instantly add the gelatin mass, strain in container, cool down, and blend.

63
 Assembly
ingredients:
120g Pâte Sablée Chocolate (15 cm)

75g Coconut Dacquoise (14 cm)

20g Lime Gel

30g Chocolate Crumble/covered in chocolate

150g Malibu Whip Ganache (14cm)

20g coconut shavings

20g lime segment

10g chocolate decoration

(445g total)

process:
1. Line the tarts with Pâte Sablée and bake them at 160°C for about 15 minutes.

2. Place the Coconut Dacquoise inside, top with Lime Gel and cover with lime segments and Chocolate

Crumble.

3. Fill a 14cm pastry ring with the Malibu Whip Ganache. Top with the coconut shavings and lime

segments.

4. Place the Malibu Whip Ganache in the centre of the tart and decorate with the chocolate decoration.

64
 TART CHOCOLAT
Yield: 3 tarts (16cm diameter)

Chocolate Crumble
ingredients:
179g cake/pastry flour

199g almond powder

199g brown sugar

3g salt

20g cocoa powder

199g butter, 82%, room temperature

(800g total)

process:
1. Mix the dry ingredients (flour, almond powder, brown sugar, salt, and cocoa powder).

2. Cut the dry ingredients with the butter.

Dark Chocolate Sponge

ingredients:
30g butter, 82%

30g cocoa mass

130g almond marzipan, 65%

45g whole eggs

64g egg yolks

76g egg whites

79g sugar

30g cake/pastry flour

15g cocoa powder

(500g total)

66
process:
1. Melt the butter and cocoa mass.

2. Mix the marzipan with a paddle.

3. Slowly add the whole eggs and egg yolks, scrape the bowl, making sure there are no lumps, then

change to a whip attachment and whip to a light texture.

4. Whip the egg whites and sugar into stiff peaks and gently fold into the marzipan mixture.

5. Fold in the sifted flour and cocoa powder in three additions.

6. Drizzle and fold in the melted butter and cocoa mass mixture.

7. Bake at 180°C for 15–20 minutes.

Cocoa Feuilletine
ingredients:
57g dark chocolate, 65%

64g cocoa praline (recipe below)

64g hazelnut paste

64g feuilletine

(250g total)

process:
1. Heat the chocolate to 40°C.

2. Add the cocoa praline and the hazelnut paste.

3. Finish with the feuilletine.

67
 Dark Chocolate Crémeux
ingredients:
153g milk, 3.25%

153g cream, 36%

65g egg yolks

51g sugar

179g dark chocolate, 70%

(600g total)

process:
1. In a saucepan, heat the cream and milk.

2. Combine egg yolks and sugar.

3. Cook cream and egg mixtures like a crème anglaise at 84°C.

4. Add the dark chocolate.

5. Mix with the hand blender to a smooth texture.

Glaçage, Dark Chocolate

ingredients:
63g milk, 3.25%

63g cream, 36%

208g glucose syrup

375g dark chocolate 60%

75g gelatin mass

417g neutral glaze

(1200g total)

68
process:
1. Bring milk, cream, and glucose to a boil.

2. Melt in the chocolate.

3. Add the gelatin mass to melt, add neutral glaze at the same time.

4. Mix with a hand blender, avoid incorporating too much air.

Cocoa Praline
ingredients:
48g sugar
q.s. vanilla bean

13g water

80g cocoa nibs

159g oil

57g hazelnut praline, 60%

(300g total)

process:
1. Mix sugar, vanilla, and water and caramelize.

2. Toast the cocoa nibs at 160°C for 10 minutes, mix with the caramel, and cool down on baking paper.

3. After cooling down, blend in a food processor and add the oil and hazelnut praline.

69
 Assembly
ingredients:
80g + 10g Dark Chocolate Sponge + q.s. whole hazelnuts (12cm)

50g Cocoa Feuilletine (12cm)

50g Cocoa Praline (12cm ring)

200g Chocolate Crémeux (14cm)

150g Chocolate Crumble (16cm and 3cm)

70g Dark Chocolate Glaçage

(520g total)

process:
1. Bake the Dark Chocolate Sponge and hazelnuts in a round mold/pastry ring of 12cm in diameter.

Cool down, spread the Cocoa Feuilletine on top, and freeze.

2. Pour the Cocoa Praline in 12 cm diameter molds/pastry rings and place into the blast freezer.

3. Prepare the Chocolate Crémeux, cool down to 35°C and pour into a 14cm diameter mold/pastry ring,

place the frozen Cocoa Praline inside, cover with another thin layer of Chocolate Crémeux, and top with

the frozen biscuit. Place back in the freezer.

4. Roll the Chocolate Crumble to a thickness of 3mm, cut out a 16cm diameter round, and 26 pieces of

3 cm. Bake at 160°C for 15 minutes.

5. Glaze the Chocolate Crémeux with the Dark Chocolate Glaçage and place on top of the crumble,

fixating it into place with a bit of leftover Crémeux.

6. Finish and decorate as desired.

70
 VERDE
Yield: 16 portions (5cm diameter)

Lemongrass Sponge
ingredients:
117g egg yolks

59g sugar (#1)

313g egg whites

117g sugar (#2)

157g cake/pastry flour

78g lemongrass juice, freshly juiced in a slowjuicer

59g oil

(900g total)

process:
1. Whip the egg yolks and sugar #1 until airy.

2. Whip the egg whites and sugar #2 until airy, and fold gently into the egg yolk mixture.

3. Sift the cake flour and fold it into the egg mixture.

4. Add the oil and lemongrass juice. Pour 750g on a baking sheet and bake at 190°C for 15–20 minutes.

Lemongrass Cream
ingredients:
402g cream

102g lemongrass

16g gelatin mass

80g white chocolate, 34%

(600g total)

72
process:
1. Bring half of the cream to a boil, add the lemongrass, and infuse for 30 minutes.

2. Bring to a boil again and add the gelatin mass, strain over the chocolate and make a ganache.

3. Add the other half of the cream, strain it and mix with a hand blender. Leave overnight,

dissolve the gelatin and make a ganache with chocolate.

Mango Mousse
ingredients:
331g cream, 36%
324g mango purée

31g passion fruit purée

61g gelatin mass

61g egg whites

61g sugar

31g water

(900g total)

process:
1. Whip the cream to soft peaks, set aside.

2. Heat the sugar and water to a temperature of 120°C.

3. While the syrup is cooking, start whipping the egg whites until frothy, then slowly pour into the syrup

while whipping. Whip on high speed to form cool/hard peaks.

4. Mix the purées together, heat ¼ of the mix to 80°C, and melt in the gelatin mass. Add the mixture back

to the remainder of the purées and cool to 25°C.

5. Add the purée mixture to the whipped egg whites.

6. Gently fold the whipped cream into to the purée mixture.

73
 Glaçage
ingredients:
107g water

214g sugar

214g glucose syrup

107g gelatin mass

143g sweetened condensed milk

214g white chocolate, 34%

(1000g total)

process:
1. In a saucepan, add the water, sugar, and glucose and heat to a temperature of 103°C.

2. Slowly add the gelatin mass and the condensed milk.

3. Add the chocolate, mix with a hand blender then strain.

Exotic Gel
ingredients:
191g mango purée

127g banana purée

63g sugar

6g pectin NH

13g passion fruit juice (passion fruit purée)

(400g total)

process:
1. In a saucepan, heat the purées to a temperature of 40°C.

2. Combine the sugar and pectin NH.

3. Add the mix to the purées with a whisk.

4. Bring to a boil for 30 seconds.

5. Leave to cool down.

74
 Pâte Sablée
ingredients:
191g butter, 82%

181g icing sugar

2g salt

55g almond powder

105g whole eggs

361g cake/pastry flour

104g cornstarch

(1000g total)

process:
1. Mix the butter, icing sugar, salt, and almond powder until smooth.

2. Add the eggs, followed by the sifted flour and starch.

Assembly
ingredients:
20g Lemongrass Sponge (4cm)

18g Lemongrass Cream

20g Exotic Gel (4cm)

30g Mango Mousse (5cm)

2g chocolate decoration

5g Glaçage

5g Pâte Sablée (6.5cm)

(100g total)

75
 process:
1. Roll the Pâte Sablée to a thickness of 2mm, cut to a 6.5cm diameter, and bake at 150°C for 20 minutes.

2. Cut the Lemongrass Sponge with a 4cm ring, pipe the Lemongrass Cream between 2 pieces, and freeze.

3. Pipe the warm Exotic Gel into a 4cm round mold/pastry ring and place frozen Sponge on top, followed

by Cream and a second layer of sponge.

4.Pipe the Mango Mousse into a 5cm diameter pastry ring, upside down, and place the inserts inside.

Freeze.

5. After freezing, glaze the pastry and wrap the Lemongrass Sponge around it to a height of 3.5cm.

6. Decorate as desired.

76
 Your pastry needs to be
beautiful and unique, easy to
make but hard to copy.
Frank Haasnoot

77