CUSTARD IN CHOCOLATE MOUSSE

Serves 8
Preparation time: 15 minutes
Resting time: 2 hours

For the crème anglaise

1⅓ cups (330 g) whole milk
¾ cup (150 g) superfine sugar
12 large (200 g) egg yolks (¾ cup plus 1 tablespoon)

For the chocolate mousse

1 pound (450 g) Guanaja chocolate
2½ cups (600 g) whipping cream
5½ large (180 g) egg whites (¾ cup)

For assembly
1½ ounces (40 g) Guanaja chocolate

For the crème anglaise

In a saucepan, heat the milk, then pour it over a mixture of the superfine sugar
and egg yolks beaten until pale. Return to the heat and heat to 175°F (80°C).

For the chocolate mousse

Pour the crème anglaise over the chocolate (melted in a bain-marie). Then add
this mixture to the cream (previously whipped in an electric stand mixer). Mix a
little, leaving pieces of whipped cream. Whisk the egg whites until stiff and fold
into the mixture.

For assembly
Pour into a mold and use a Microplane to grate chocolate over the top.
Refrigerate for 2 hours before serving.
HEALTHY SEEDED GALETTE

Makes 2 galettes; serves 12

Preparation time: 1 hour 10 minutes
Cooking time: 45 minutes
Resting time: 1 hour 30 minutes

For the puff pastry brioche dough

6⅓ cups (825 g) cake flour
2 teaspoons (12 g) fine salt
¼ cup (50 g) superfine sugar
3 large (150 g) eggs (⅔ cup)
1¼ cups (300 g) whole milk
1¼ (75 g) cakes yeast, or 4 tablespoons active dry yeast
(dissolved in milk or water)
⅓ cup (⅔ stick/75 g) unsalted butter, softened
2 cups (1 pound /450 g) unsalted dry butter (84% fat content)

For the seed paste

¼ cup (40 g) flaxseeds
3½ tablespoons (30 g) pumpkin seeds
¼ cup (20 g) shredded dried coconut
3 tablespoons (⅔ g) pine nuts
2 tablespoons (18 g) black sesame seeds
2 tablespoons (18 g) white sesame seeds
1½ teaspoons (8 g) chia seeds
¼ cup (30 g) confectioners’ sugar
3¾ teaspoons (16 g) olive oil
⅓ cup (50 g) almonds

For the seed cream

2½ cups (240 g) ground almonds
1 cup plus 3 tablespoons packed (260 g) brown sugar
1 cup plus 2 tablespoons (2¼ sticks/260 g) unsalted butter
1½ teaspoons (5 g) potato starch
5 large (250 g) eggs (1 cup)
1 cup plus 2 tablespoons (250 g) seed paste

For the filling

Softened butter brown sugar
Toasted seeds

For the puff pastry brioche dough

Make a puff pastry brioche dough following the directions on this page.

For the seed paste

Preheat the oven to 320°F (160°C). Put the flaxseeds, pumpkin seeds, shredded
coconut, pine nuts, black and white sesame seeds, and chia seeds onto a baking
sheet and toast for 10 minutes. Set aside a few whole seeds to decorate the
galette. Add the confectioners’ sugar and olive oil. Blend this mixture with the
almonds in a food processor until smooth.

For the seed cream

In an electric stand mixer, whisk together the ground almonds, brown sugar,
butter, and starch for at least 10 minutes. Add the eggs and whip for 2 to 3
minutes. Add the seed paste and mix. Transfer to a pastry bag.

For assembly and baking

Preheat the oven to 330°F (165°C). Roll out the dough to a thickness of ⅛ inch
(3 mm). Place a 9½-inch (24-cm)-diameter cake ring on top and, using a knife,
cut around the edge. Repeat with an 8½-inch (22-cm)-diameter cake ring. Pipe
the seed cream in the center of this second circle, so that it does not touch the
edges (leave about 2 inches/5 cm).
Then place the first, larger circle on top. Press the two pieces together to seal the
edges. Finally, place a 7¼-inch (18-cm)-diameter cake ring over the galette to
serve as a guide. Using a knife, trim the edges.
On a Silpat,® spread out the softened butter, then cover with the brown sugar and
the rest of the toasted seeds and place the galette on top. Place a 7½-inch (19-
cm)-diameter cake ring around the galette. Bake in the oven for about 45
minutes, then remove and turn over the galette.
PISTACHIO GALETTE

Makes 2 galettes; serves 12

Preparation time: 1 hour 10 minutes
Cooking time: 45 minutes
Resting time: 1 hour 30 minutes

For the puff pastry brioche dough

6⅓ cups (825 g) cake flour
2 teaspoons (12 g) fine salt
¼ cup (50 g) superfine sugar
3 large (150 g) eggs (⅔ cup)
1¼ cups (300 g) whole milk
1¼ (75 g) cakes yeast, or 4 tablespoons active dry yeast
(dissolved in milk or water)
⅓ cup (⅔ stick/75 g) unsalted butter, softened
2 cups (1 pound/450 g) unsalted dry butter (84% fat content)

For the pistachio cream

2⅔ cups (240 g) ground pistachios
1 cup plus 3 tablespoons packed (260 g) brown sugar
1 cup plus 2 tablespoons
(2¼ sticks/260 g) unsalted butter
5 large (260 g) eggs (1 cup plus 1 tablespoon)

For assembly
Softened butter
Brown sugar
1 cup (100 g) whole pistachios

For the puff pastry brioche dough

Make a puff pastry brioche dough following the directions on this page.
 For the pistachio cream
In an electric stand mixer, whisk together the ground pistachios, brown sugar,
and butter for at least 10 minutes. Add the eggs and whip for 2 to 3 minutes.
Transfer to a pastry bag.

For assembly and baking

Preheat the oven to 330°F (165°C). Roll out the dough to a thickness of ⅛ inch
(3 mm). Place a 9½-inch (24-cm)-diameter cake ring on top of the dough and,
using a knife, cut around the edge.
Repeat with an 8½-inch (22-cm)-diameter cake ring. Pipe the pistachio cream in
the center of this second circle, so that it does not touch the edges.
Then place the first, larger circle on top. Press the two pieces together to seal the
edges. Finally, place a 7¼-inch (18-cm)-diameter cake ring over the galette to
serve as a guide. Using a knife, trim the edges.
On a Silpat,® spread out the softened butter, then cover with the brown sugar and
the rest of the pistachios and place the galette on top. Place a 7½-inch (19-cm)-
diameter cake ring around the galette. Bake in the oven for about 45 minutes,
then remove and turn over the galette.
SUGAR BRIOCHE

Makes 3 brioches
Preparation time: 1 hour
Cooking time: 12 to 13 minutes
Resting time: 1 hour plus 2 hours 30 minutes

For the brioche dough

3⅓ cups (330 g) cake flour
1⅓ teaspoons (8 g) salt
3½ tablespoons (40 g) superfine sugar
¼ (13 g) cake yeast, or 2 teaspoons active dry yeast
(dissolved in milk or water)
3 large (150 g) eggs (⅔ cup)
3½ tablespoons (50 g) whole milk
¾ cup (1½ sticks/165 g) unsalted butter

For finishing
3½ tablespoons (50 g) salted butter
3½ tablespoons (40 g) superfine sugar

For the brioche dough

In an electric stand mixer fitted with a dough hook, add the flour, salt, superfine
sugar, yeast, eggs, and milk, and mix on the first speed setting for 35 minutes.
Add the butter and mix on the second speed setting for 8 minutes. Cover the
dough with a wet cloth and let rise for 1 hour at room temperature.

For finishing and baking

Cut the dough into 3 pieces and shape into balls. Put them into round, greased
aluminum cake pans and let rise for 2 hours 30 minutes at room temperature
(about 75°F/24°C).
Preheat the oven to 340°F (170°C). Using your fingers, lightly press the dough
to create holes. Add the salted butter into these holes. Sprinkle with the superfine
sugar. Bake in the oven for 12 to 13 minutes.
CRISPY EGGS

Makes 6 medium eggs

Preparation time: 1 hour
Resting time: 15 minutes
Cooking time: 15 minutes

For the hazelnut praline

3⅔ cups (500 g) hazelnuts
1 cup (200 g) superfine sugar
2½ teaspoons (10 g) fleur de sel
⅓ cup (70 g) cocoa butter
1¼ cups (70 g) feuilletine flakes

For the chocolate coating

1 pound 2 ounces (500 g) dark couverture chocolate (70%)
2¼ cups (500 g) cocoa butter

For the egg coating

8¾ ounces (250 g) white couverture chocolate, chopped
1 cup plus 2 tablespoons (250 g) cocoa butter
2½ teaspoons (12 g) orange fat-soluble food coloring

For molding and the egg effect

White chocolate
Milk chocolate
Dark chocolate or vegetable charcoal

Equipment
Egg molds
 For the hazelnut praline
Preheat the oven to 300°F (150°C). Put the hazelnuts onto a baking sheet, and
toast in the oven for 15 minutes.
In a saucepan, add the superfine sugar and make a dry caramel. In an electric
stand mixer, mix the hazelnuts and the caramel with the fleur de sel, then, using
the flat beater attachment, beat the mixture. Next, add the cocoa butter and
feuilletine.

For the chocolate coating

In a saucepan, heat the chocolate with the cocoa butter, then blend.

For the egg coating

Repeat the same process as for the chocolate coating.

For molding
Temper the chocolate: coat the mixture by heating it in a saucepan to 130°F
(55°C), then pour it onto a marble work surface. Using an offset spatula, work
the chocolate by spreading it out to cool to 80°F (27°C). Put the chocolate into a
heatproof bowl over a bain-marie and let the temperature rise to 115°F (45°C).
Fill both halves of an egg mold with tempered chocolate. Fill with hazelnut
praline. Add another layer of tempered chocolate. Join the halves together.
Refrigerate for 15 minutes.

For the egg effect

Unmold the eggs. Using an airbrush, coat the eggs. Then, using a brush, add
speckles with the food coloring.
RASPBERRY CRISP

Serves 6
Preparation time: 4 hours
Cooking time: 25 minutes
Resting time: 1 hour + 6 hours

For the puff pastry dough

– Kneaded butter (beurre manié)
1¼ cups (10 ounces/280 g) unsalted dry butter (84% fat content)
¾ cup plus 3 tablespoons (110 g) pastry flour

– Water dough (détrempe)

1⅔ teaspoons (10 g) salt
½ teaspoon (2 g) distilled white vinegar
⅓ cup (⅔ stick/80 g) unsalted butter, softened
2 cups plus 1½ tablespoons (250 g) pastry flour

For the arlette

1 pound 2 ounces (500 g) puff pastry
¾ cup (150 g) superfine sugar

For the raspberry preserves

¾ cup (150 g) superfine sugar
⅓ cup (75 g) raspberry juice
4 cups (500 g) raspberries
¼ cup (50 g) glucose powder
¾ teaspoon (3 g) pectin NH
½ teaspoon (3 g) tartaric acid

For assembly and finishing

Fresh raspberries
 For the puff pastry dough
Make a puff pastry dough with six turns following the directions on this page,
using ⅓ cup plus 1½ tablespoons (100 g) of water for the détrempe. Using a
rolling pin, roll out the dough to a thickness of 116 inch (2 mm).

For the arlette

Using a brush, moisten the puff pastry with water on both sides. Cover with
superfine sugar on both sides. Roll into a cylinder and freeze for 1 hour.
Preheat the oven to 340°F (170°C). Cut the pastry into ⅜ -inch (1-cm) strips and
place flat on a sheet of parchment paper with the edges overlapping. Place
another sheet of parchment paper on top and roll out to a thickness of ⅛ inch (3
mm). Bake in the oven for 25 minutes.

For the raspberry preserves

In a saucepan, heat the superfine sugar and raspberry juice to 240°F (115°C) and
add the raspberries. When they have released their juices, add the glucose
powder, pectin, and tartaric acid and heat to 220°F (104°C). Remove from the
heat.

For assembly and finishing

To assemble, spread one arlette with raspberry preserves, add some fresh
raspberries evenly around the edges (for extra flavor), and place another arlette
on top.
CEREAL BARS

Serves 8
Preparation time: 15 minutes
Cooking time: 12 to 15 minutes
5 tablespoons (70 g) unsalted butter
¼ cup packed (50 g) light brown sugar
1 ounce (30 g) piloncillo sugar
1½ tablespoons (22 g) glucose powder
1½ cups (140 g) rolled oats
½ cup (60 g) pistachios
3 tablespoons (30 g) sesame seeds, crushed
3 tablespoons (30 g) flaxseeds
⅓ cup (80 g) dried figs, quartered
½ cup (80 g) dried cranberries
1¾ teaspoons (12 g) honey

In a saucepan, boil the butter, brown sugar, piloncillo sugar, and glucose powder.
In a mixing bowl, mix the oats and all of the dried fruits, nuts, and seeds
together. Add the honey and dried fruit-and-seed mixture to the boiling syrup
and mix well. Preheat the oven to 360°F (180°C). Pour the mixture into small
1⅜ by 2⅛ -inch (3.5 by 5.5-cm) stainless steel rectangles and bake in the oven
for 12 to 15 minutes. The mixture should not brown. Remove from the oven,
unmold, and let cool.
WAFFLE BARS

Serves 6
Preparation time: 20 minutes
Cooking time: 2 minutes 30 seconds
2 cups (500 g) whole milk
1¾ cups (400 g) browned unsalted butter (beurre noisette)
2 vanilla beans
3⅔ cups (460 g) all-purpose flour
⅓ cup plus 1 tablespoon packed (90 g) light brown sugar
1 teaspoon (6 g) salt
4 large (220 g) egg whites
(¾ cup plus 2½ tablespoons)
3½ tablespoons (40 g) superfine sugar
¾ cup (150 g) pearl sugar

In a saucepan, mix the milk, butter, and vanilla and heat to 105°F (40°C). Pour
the mixture over a mixture of the flour, brown sugar and salt, in three batches, to
obtain an elastic dough. In the bowl of an electric stand mixer fitted with a
whisk, whip the egg whites with the superfine sugar. Gently fold this mixture
into the dough, then add the pearl sugar. Bake in a waffle iron for about 2
minutes 30 seconds. Cut the waffles into bars. When ready to use, add Chantilly
cream or whatever you prefer.
FINANCIERS

Serves 6
Preparation time: 1 hour
Cooking time: 6 minutes

For the hazelnut financiers

¾ cup (60 g) ground hazelnuts
¾ cup plus 1 tablespoon
(100 g) confectioners’ sugar
⅓ cup plus 2 tablespoons (40 g) chickpea (garbanzo) flour
3 large (100 g) egg whites (⅓ cup plus 1½ tablespoons)
½ cup (100 g) browned unsalted butter (beurre noisette)
5¾ ounces (160 g) lemon confit (from about 1½ lemons)
1 vanilla bean

For the creamy caramel

¾ cup plus 1½ tablespoons (200 g) whipping cream
3½ tablespoons (50 g) whole milk
3 tablespoons plus 2 teaspoons (50 g) glucose powder (1)
1 vanilla bean
1 pinch fleur de sel
½ cup (100 g) superfine sugar
⅓ cup plus 2 tablespoons
(100 g) glucose powder (2)
⅓ cup (⅔ stick/75 g) unsalted butter

For finishing
1 cup (150 g) hazelnuts, toasted and crushed

For the hazelnut financiers

In the bowl of an electric stand mixer fitted with a flat beater attachment, mix
together the ground hazelnuts, confectioners’ sugar, and chickpea flour. Add the
egg whites, then combine with the warm browned butter. Let cool. Add the
lemon confit and the split and scraped vanilla bean. Transfer to a pastry bag.

For the creamy caramel

In a saucepan, heat the cream, milk, glucose powder (1), vanilla, and fleur de sel.
In a separate saucepan, heat the superfine sugar and glucose powder (2) to 365°F
(185°C), then deglaze with the warmed cream. Heat to 220°F (105°C), then pass
through a conical sieve. Add the butter when the caramel reaches 160°F (70°C)
and mix.

For assembly and finishing

Preheat the oven to 395°F (200°C). Pipe the hazelnut financier batter into the
financier molds, filling to the top, then add the crushed hazelnuts on top. Bake in
the oven for 6 minutes. Unmold and let cool for about 15 minutes. To finish, use
a pastry bag to fill the financiers with the caramel from underneath.
VANILLA CHOUQUETTES

Serves 8
Preparation time: 2 hours
Cooking time: 30 minutes

For the choux paste

⅔ cup (150 g) whole milk
1½ tablespoons (18 g) trimoline (inverted sugar)
1 teaspoon (6 g) salt
½ cup plus 1 tablespoon
(1 stick plus 1 tablespoon/130 g) unsalted butter
1⅓ cups plus 2 tablespoons (180 g) all-purpose flour
5 large (250 g) eggs (1 cup)
3½ tablespoons (40 g) pearl sugar

For the pastry cream

¾ cup plus 2 tablespoons (450 g) whole milk
3½ tablespoons (50 g) whipping cream 2 vanilla beans
⅓ cup plus 2 tablespoons
(90 g) superfine sugar
1½ tablespoons
(25 g) custard powder
3½ tablespoons (25 g) all-purpose flour
5 large (80 g) egg yolks (⅓ cup)
2 tablespoons (30 g) cocoa butter
4 sheets (⅓ g powdered) gelatin
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese

For the crème diplomate

⅔ cup (150 g) whipping cream
1¾ cups plus 2 tablespoons (500 g) pastry cream

For finishing
Confectioners’ sugar Vanilla powder

For the choux paste

Make a choux paste following the directions on this page, using ⅔ cup (150 g) of
water. Preheat the oven to 360°F (180°C). Using a fluted tip, pipe 1-ounce (25-g)
choux puffs on a nonstick baking sheet. Sprinkle them with pearl sugar, then
bake in the oven for 30 minutes.

For the pastry cream

Make a pastry cream following the directions on this page.

For the crème diplomate

In a cold bowl, whip the whipping cream, as for a Chantilly cream. Using a
silicone spatula, gently fold the cream into the pastry cream.

For assembly and finishing

Transfer the crème diplomate to a pastry bag fitted with a ¼-inch (4-mm) tip and
fill the chouquettes from underneath. Dust with confectioners’ sugar and vanilla
powder.
CREAM TART

For the brioche dough

3¾ cups plus 1½ tablespoons (500 g) cake flour
2 teaspoons (12 g) salt
⅓ cup (60 g) superfine sugar
⅓ (20 g) organic cake yeast, or
2¼ teaspoons active dry yeast (dissolved in water or milk)
4½ large (225 g) eggs
(¾ cup plus 3 tablespoons)
⅓ cup (75 g) whole milk
1 cup plus 2 tablespoons
(2¼ sticks/250 g) unsalted butter
3½ tablespoons (50 g) whipping cream

Finishing and baking

Wheat semolina
Borniambuc® cream
Salted butter
Superfine sugar

For the brioche dough

Make a brioche dough following the directions on this page. Add the whipping
cream after kneading.

Finishing and baking

Preheat the oven to 360°F (180°C). Separate the dough into 1-pound (450-g)
pieces. Using a rolling pin and the semolina, roll out to oval shapes. Top with
Borniambuc® cream and cubes of salted butter. Sprinkle with superfine sugar.
Bake in the oven for 10 to 12 minutes.
COCONUT HEARTS

Serves 8
Preparation time: 3 hours
Cooking time: 15 minutes plus 15 minutes
Resting time: 1 hour plus 1 hour

For the whipped coconut ganache

4 sheets (⅓ g powdered) gelatin
2¼ cups (530 g) whipping cream
5 ounces (140 g) white couverture chocolate, chopped
⅓ cup (120 g) coconut puree

For the coconut praline

4½ cups (320 g) shredded dried coconut
1 cup (100 g) whole almonds
⅔ cup (120 g) superfine sugar
¼ teaspoon (3 g) fleur de sel

For finishing
2 cups (150 g) shredded dried coconut

For the whipped coconut ganache

Soak the gelatin sheets in water. In a saucepan, heat half of the cream, then pass
through a conical sieve into the previously melted white chocolate and drained
gelatin. Use an immersion blender to blend. Add the coconut puree and the
remaining cream and blend again.

For the coconut praline

Preheat the oven to 300°F (150°C). Put the shredded coconut onto a nonstick
baking sheet and toast evenly in the oven for 15 minutes. Then repeat for the
almonds. Mix the shredded coconut and almonds. With the superfine sugar,
make a light dry caramel at 340°F (170°C) and pour it over the toasted mixture.
Add the fleur de sel. Mix using a food processor or blender.

For assembly and finishing

Fill 1⅜ -inch (3.5-cm)-diameter half-dome silicone molds with the coconut
ganache. Freeze for 1 hour. Using 1¾-inch (4.5-cm)-diameter half-dome molds,
fill with the coconut praline, placing the frozen coconut ganache spheres in the
center. Place the second half on top. Finish filling with coconut praline through
the hole at the top of the mold. Freeze the coconut spheres for 1 hour.
Unmold the spheres, roll in shredded coconut, and serve.
RASPBERRY LUNETTES

Serves 8
Preparation time: 1 hour 30 minutes
Cooking time: 15 minutes plus 15 minutes
Resting time: 15 minutes

For the sweet dough

⅔ cup (1⅓ sticks/150 g) unsalted butter
¾ cup (95 g) confectioners’ sugar
⅓ cup (30 g) ground almonds
16 teaspoon (1 g) Guérande salt
⅓ teaspoon (1 g) vanilla powder
1 large (50 g) egg (3½ tablespoons)
2 cups (250 g) all-purpose flour

For the almond cream

⅓ cup (⅔ stick/75 g) unsalted butter
⅓ cup plus 1 tablespoon (75 g) superfine sugar
¾ cup (75 g) ground almonds
1½ large (75 g) eggs (⅓ cup)

For the raspberry preserves

1 cup (250 g) frozen raspberries
¾ cup (150 g) superfine sugar
1¼ teaspoons (5 g) pectin NH
2 teaspoons (10 g) lemon juice

For assembly
Fresh raspberries
Confectioners’ sugar
 For the sweet dough
Make a sweet dough following the directions on this page.
Preheat the oven to 320°F (160°C). Using a rolling pin, roll out the dough and
use to line buttered 2-inch (5-cm)-diameter and 1-inch (2.5-cm)-deep cake rings.
Set aside the unused dough. Place them on a baking sheet lined with parchment
paper and bake in the oven for 15 minutes.

For the almond cream

Make an almond cream following the directions on this page. Transfer to a
pastry bag.

For the raspberry preserves

Make raspberry preserves following the directions on this page.

For assembly and baking

Roll out the reserved sweet dough to a thickness of 116 inch (2 mm), then cut out
2-inch (5-cm)-diameter circles using a cookie cutter. Using a pastry bag tip,
make smileys of your choice.
Preheat the oven to 360°F (180°C). Top the baked lunettes bottom halves with
almond cream and a few fresh raspberries. Add the raspberry preserves to fill.
Finish by putting the smiley face on top. Bake in the oven for 15 minutes. Let
cool for 15 minutes and dust with confectioners’ sugar before serving.
XXL CHOCOLATE COOKIE

Serves 6
Preparation time: 20 minutes
Cooking time: 18 minutes
¾ cup plus 2 tablespoons
(1¾ sticks/200 g) unsalted butter
¾ cup plus 2½ tablespoons packed (200 g) light brown sugar
½ cup (100 g) superfine sugar
1¾ ounces (50 g) piloncillo sugar
2 large (100 g) eggs
(⅓ cup plus 1½ tablespoons)
3½ cups (400 g) all-purpose flour
2½ teaspoons (10 g) fleur de sel
2 cups (340 g) chocolate chips (1)
½ cup (100 g) chocolate chips (2)
⅔ cup (100 g) peanuts

In the bowl of an electric stand mixer fitted with a flat beater attachment, cream
the butter with the sugars. Add the eggs, then add the flour and fleur de sel.
Finish by adding the chocolate chips (1).
Preheat the oven to 330°F (165°C). Transfer the cookie dough to a round pan
and bake in the oven for 15 minutes. Remove from the oven, sprinkle with the
chocolate chips (2) and peanuts, and bake again for 3 minutes at the same
temperature.
 3 P.M.

DESSERTS
JOHOR COFFEE
CARAMELIZED RICE CRISPS
MELON GRANOLA
STRAWBERRY ICE POPS
HONEY CORAL
SALTED CHOCOLATE
TART MANGO LEAVES
MERINGUE SOUFFLÉS
GRAPEFRUIT MARIGOLDS
FOREST PEPPER COCONUT
BLACK RICE CHERRY
VANILLA BUBBLES
COLORFUL RHUBARB
DILL RASPBERRIES
ICED FRUIT
FRESH APRICOTS
PINEAPPLE
BANANAS
CHERRIES
LIMES
COCONUT
TART KAFFIR LIMES
FIGS
KIWIFRUIT
FRESH MANGOES
PASSION FRUIT
PEACHES
PEARS
APPLES
JOHOR COFFEE

Serves 6
Preparation time: 1 hour
Cooking time: 40 minutes
Resting time: 3 hours plus 12 to 24 hours

For the ground coffee paste

3½ cups (250 g) coffee beans
⅓ cup plus 1 tablespoon (50 g) confectioners’ sugar
⅔ cup (140 g) grapeseed oil

For the coffee Chantilly cream

1 cup (250 g) whipping cream
1½ tablespoons (25 g) mascarpone cheese
½ ounce (15 g) piloncillo sugar
2½ teaspoons (5 g) ground coffee

For the coffee ice cream

1⅔ cups (400 g) whole milk
1 cup (250 g) whipping cream
⅔ cup (60 g) ground coffee
½ teaspoon (2 g) ice cream stabilizer
7 large (120 g) egg yolks (½ cup)
1 ounce (30 g) piloncillo sugar
2 ounces (60 g) ground coffee paste

For the coffee crispy wafer cookie

3 large (100 g) egg whites (⅓ cup plus 1½ tablespoons)
⅔ cup (80 g) confectioners’ sugar
⅓ cup (40 g) all-purpose flour
3 tablespoons (40 g) unsalted
butter, melted
½ teaspoon (3 g) salt
¼ cup (25 g) ground coffee

For the ground coffee paste

Using a food processor, blend the coffee beans, confectioners’ sugar, and
grapeseed oil together.

For the coffee Chantilly cream

In a mixing bowl, add the cream, mascarpone, piloncillo sugar, and coffee, and
use an immersion blender to mix.

For the coffee ice cream

Make a custard: In a saucepan, boil the milk, cream, ground coffee, and
stabilizer. Beat the egg yolks with the piloncillo sugar. Pour the milk-cream
mixture over the blanched egg yolks and heat to 175°F (80°C). In a bowl, pour
the custard over the ground coffee paste. Refrigerate for about 3 hours. Blend
with an immersion blender, then churn to make the ice cream. Transfer to a cold
bowl and freeze for between 12 and 24 hours, depending on use.

For the coffee crispy wafer cookie

In a bowl, whisk together the egg whites, confectioners’ sugar, and sifted flour.
In a saucepan, heat 1¾ cups (430 g) of water with the butter and salt to boiling,
then pour over the first mixture. Refrigerate for about 1 hour.
Preheat the oven to 340°F (170°C). Transfer the crispy wafer cookie batter to a
pastry bag, cut a very small hole into the bag, and, on a nonstick baking sheet,
create a crisscross pattern (see the photograph). Dust each coffee crisscross with
ground coffee and bake in the oven for 40 minutes.

For assembly
In an electric stand mixer, whip the coffee Chantilly cream. Fill the bottom of a
bowl with the coffee paste, then add 2 heaping tablespoons of coffee Chantilly
cream. Add a spoonful of coffee ice cream on top. Carefully place the coffee
crispy wafer cookie on the ice cream.
CARAMELIZED RICE CRISPS

Serves 6
Preparation time: 1 hour
Cooking time: 20 minutes
Resting time: 3 hours plus 12 to 24 hours

For the rice pudding

1 vanilla bean, split and scraped
2 cups (500 g) whole milk
1⅓ cups (250 g) carnaroli rice
1 tablespoon olive oil
3½ tablespoons (50 g) whipping cream

For the black and white puffed rice

¼ cup (50 g) black rice
¼ cup (50 g) white carnaroli rice
⅔ cup (150 g) sunflower oil

For the rice ice cream

1⅔ cups (400 g) whole milk
1 cup (235 g) whipping cream
1⅔ cups (300 g) basmati rice
⅓ cup (70 g) superfine sugar
3 tablespoons plus 2 teaspoons (50 g) glucose powder
¾ teaspoon (4 g) ice cream stabilizer

For the puffed rice tuile

⅓ cup (60 g) white carnaroli rice
2 teaspoons (10 g) egg white

For assembly
Light brown sugar
 For the rice pudding
Add a scraped vanilla bean to the milk. In a saucepan, sauté the rice in the olive
oil until it becomes translucent, then add the infused milk. Cook over low heat
for about 18 minutes. Then add the cream, while hot, and set aside.

For the black and white puffed rice

Add the two rices to a saucepan with the oil and heat to puff the rice.

For the rice ice cream

Infuse the milk, cream, and basmati rice cold. Pass through a conical sieve. Pour
into a saucepan, heat to 95 to 105°F (35 to 40°C), then add a mixture of the
superfine sugar, glucose powder, and stabilizer and heat to boiling. Remove from
the heat, let cool, and refrigerate for about 3 hours. Churn to make the ice cream,
then transfer to a cold bowl and freeze for between 12 and 24 hours, depending
on use.

For the puffed rice tuile

Preheat the oven to 360°F (180°C). Cook the rice in water for 8 minutes, then
drain. Mix it with the egg white using an offset spatula. Spread the mixture over
a nonstick baking sheet and bake in the oven for 6 to 8 minutes.

For assembly
Place 1 tablespoon of rice pudding at the bottom of a bowl. Add a little brown
sugar and caramelize using a chef’s kitchen torch. Add the puffed rice, then the
rice ice cream, and add a tuile of puffed rice on top.
MELON GRANOLA

Serves 6
Preparation time: 1 hour 30 minutes
Cooking time: 1 hour 30 minutes
Resting time: 3 hours plus 12 to 24 hours

For the melon gel

1 Charentais melon (or) yellow melon
½ cup plus 1 tablespoon (110 g) superfine sugar
1¼ teaspoons (5 g) pectin NH

For the lemon—verbena pepper gel

¾ cup plus 1 tablespoon (200 g) lemon juice, strained
1½ teaspoons (3 g) ground verbena pepper
1 tablespoon (⅓ g) superfine sugar
2 teaspoons (5 g) agar powder

For the granola

2¼ cups (200 g) rolled oats
⅓ cup (75 g) buckwheat
3 tablespoons (30 g) black quinoa
3 tablespoons (30 g) red quinoa
2¾ tablespoons (25 g) pumpkin seeds
2 tablespoons (15 g) pine nuts
3 tablespoons (60 g) lavender honey
1 large (30 g) egg white (2 tablespoons)
1 tablespoon (15 g) sunflower oil

For the dried melon tuile

2½ tablespoons (50 g) simple
syrup (see this page)
7 ounces (200 g) orange and green melon slices
For the melon sorbet
⅔ cup (125 g) superfine sugar
1½ teaspoons (7 g) super neutrose
2 tablespoons plus 2 teaspoons
(50 g) glucose powder
2 whole melons

For assembly
1 Charentais melon (or) yellow melon
1 green melon

For the melon gel

In the bowl of a blender, mix the melon, ¼ cup (60 g) of water, the superfine
sugar, and pectin NH, then pour into a saucepan and heat to boiling.

For the lemon—verbena pepper gel

In a saucepan, heat the lemon juice with ¼ cup (60 g) of water and the verbena
pepper, then add the superfine sugar mixed with the agar. Boil for 2 minutes. Let
cool, then blend with an immersion blender and transfer to a pastry bag.

For the granola

Preheat the oven to 320°F (160°C). Mix the oats, buckwheat, black quinoa, red
quinoa, pumpkin seeds, pine nuts, lavender honey, egg white, and oil together
and spread over a baking sheet. Bake in the oven for 20 minutes.

For the dried melon tuile

Prepare a simple syrup following the directions on this page. Preheat the oven to
140°F (60°C)
Brush the melon slices with a layer of the syrup. Place on a baking sheet and let
dry for at least 1 hour 30 minutes.

For the melon sorbet

In a bowl, mix 1 cup (250 g) of water, the superfine sugar, super neutrose, and
glucose powder using an immersion blender. Add the melon (previously
blended) and pass through a conical sieve. Refrigerate for 3 hours, then churn to
make the sorbet. Transfer to a cold bowl and freeze for between 12 and 24 hours,
depending on use.
 For assembly
In a bowl, pipe a dot of melon gel and a dot of lemon–verbena pepper gel. Add
the granola, the fresh melon and green melon slices, and the melon tuiles. Add a
little melon sorbet.
STRAWBERRY ICE POPS

Serves 6
Preparation time: 1 hour
Cooking time: 1 hour plus 10 minutes
Resting time: 3 hours plus 12 to 24 hours

For the strawberry sorbet

6½ cups (1 kg) strawberries
¼ cup (50 g) trimoline (inverted sugar)
2 tablespoons (25 g) superfine sugar
2 teaspoons (10 g) super neutrose

For the strawberry preserves

1⅔ cups (250 g) ripe strawberries
(never put them in the
refrigerator)1
1 tablespoon (⅓ g) superfine sugar
1 tablespoon (⅓ g) glucose powder
¼ teaspoon (1 g) pectin NH
¼ teaspoon (1 g) tartaric acid

For assembly
3¼ cups (500 g) fresh strawberries
Basil sprouts
1 cup (125 g) wild strawberries
Olive oil

For the strawberry sorbet

The previous day, preheat the oven to 200°F (90°C).
Put the strawberries, trimoline, superfine sugar, and super neutrose into a jar.
Place it in a saucepan of simmering water and cook for 1 hour. Refrigerate for ⅔
hours. Blend with an immersion blender, then churn to make the sorbet. Transfer
to a cold bowl and freeze for between 12 and 24 hours, depending on use.

For the strawberry preserves

In the bowl of a blender, mix the strawberries, superfine sugar, glucose powder,
pectin NH, and tartaric acid, then pour into a saucepan and heat to 220°F
(105°C).

For assembly
In the bottom of the bowl, add the strawberry preserves, then some crushed
strawberries garnished with the strawberry sorbet. Add the basil shoots, wild
strawberries, and olive oil.
HONEY CORAL

Serves 6
Preparation time: 1 hour
Cooking time: 10 minutes
Resting time: 3 hours plus 12 to 24 hours

For the ginger mousse

1 cup (225 g) goat milk yogurt
3½ tablespoons (50 g) ginger juice
1 cup (250 g) whipping cream
2 large (60 g) egg whites (¼ cup)
3½ tablespoons (40 g) superfine sugar
¾ cup (200 g) fromage blanc or
Greek yogurt
¼ cup (80 g) Béton honey®

For the puffed black-red-white quinoa

¼ cup (50 g) black quinoa
¼ cup (50 g) red quinoa
¼ cup (50 g) white quinoa
Sunflower oil

For the ginger sorbet

1 cup (250 g) ginger juice
⅓ cup (60 g) superfine sugar
1-inch (2.5-cm) piece (30 g) fresh ginger
⅓ cup plus 1 tablespoon (100 g) whole milk

For the quinoa tuile

2 large (100 g) eggs (⅓ cup plus 1½ tablespoons)
2 large (70 g) egg whites
(¼ cup plus 2 teaspoons)
5 ounces (140 g) piloncillo sugar
3 tablespoons (30 g) black quinoa
3 tablespoons (30 g) red quinoa
3 tablespoons (30 g) white quinoa

For assembly
Béton honey®

For the ginger mousse

The previous day, mix the yogurt with the ginger juice. Whip the cream to soft
peaks, then make the meringue with the egg whites and superfine sugar. Use a
silicone spatula to mix the three mixtures together. Add the fromage blanc or
Greek yogurt. Place on a drum sieve, then pipe the honey over unevenly from a
pastry bag to create a natural curd. Refrigerate for 24 hours.

For the puffed black-red-white quinoa

Add the three quinoas to a saucepan with a little oil and heat to make them puff.

For the ginger sorbet

In a saucepan, heat ¾ cup plus 1½ tablespoons (200 g) of water, the ginger juice,
superfine sugar, fresh ginger, and milk to boiling, blend with an immersion
blender, strain through a conical sieve, and refrigerate for about 3 hours. Churn
to make the sorbet. Transfer to a cold bowl and freeze for between 12 and 24
hours, depending on use.

For the quinoa tuile

Preheat the oven to 360°F (180°C). Mix the eggs, egg whites, piloncillo sugar,
and black-red-white quinoa in a bowl and spread the mixture over a nonstick
baking sheet. Sprinkle with the puffed black-red-white quinoa (set aside a little
for assembly). Bake in the oven for 8 to 10 minutes.

For assembly
In a bowl, pipe lines of warm honey using a pastry bag. Sprinkle with puffed
black-white-red quinoa. Add a heaping tablespoon of ginger mousse. Push the
ginger sorbet through a drum sieve with a spatula, turn the sieve upside down
and, using a tablespoon, collect the ginger sorbet, which should have a coral-like
appearance. Add a piece of quinoa tuile.
SALTED CHOCOLATE

Serves 6
Preparation time: 1 hour
Cooking time: 45 minutes
Resting time: 3 hours plus 12 to 24 hours

For the truffle ganache

⅓ cup plus 1½ tablespoons (100 g) whole milk
⅔ cup (150 g) whipping cream
3½ teaspoons (15 g) glucose powder
2½ ounces (70 g) Manjari dark chocolate
4¾ ounces (135 g) Caribbean dark chocolate
3 tablespoons plus 2 teaspoons
(50 g) clarified butter

For the chestnut gel

¾ cup (170 g) whole milk
2 large (30 g) egg yolks
(2 tablespoons)
7 candied chestnuts (2½ ounces/70 g)
⅓ cup plus 1 tablespoon (130 g) chestnut paste (Agrimontana)
1½ teaspoons (4 g) xanthan gum

For the cocoa nib praline

2¼ cups (300 g) hazelnuts
¾ cup plus 1½ tablespoons (160 g) superfine sugar
1 cup (130 g) cocoa nibs
3 tablespoons (40 g) grapeseed oil
1½ teaspoons (6 g) fleur de sel

For the chocolate sorbet

3 cups (700 g) whole milk
⅔ cup (160 g) whipping cream
¾ cup plus 1½ tablespoons
(160 g) superfine sugar
1¼ ounces (35 g) piloncillo sugar
⅓ cup (25 g) instant dry milk powder
3 tablespoons (15 g) unsweetened cocoa powder
1 teaspoon (5 g) super neutrose
5 ounces (140 g) Peruvian mass

For the truffle ganache

In a saucepan, boil the milk with the cream and glucose, then emulsify with the
two types of chocolate. Mix with an immersion blender without mixing in any
air. Add the clarified butter. Set aside at room temperature.

For the chestnut gel

Make a crème anglaise (without the sugar) following the directions on this page.
Pour it over the chestnuts, previously rinsed in cold water, and the chestnut
paste, and mix with an immersion blender. Add the xanthan gum and mix again.

For the cocoa nib praline

Preheat the oven to 320°F (160°C). Put the hazelnuts onto a baking sheet and
toast in the oven for 15 minutes to dry. In a saucepan, heat the superfine sugar
with ¼ cup (60 g) of water to 360°F (180°C) to make a caramel. Pour it over the
hazelnuts. Let cool. Break up the caramel into pieces and blend in a food
processor for 10 minutes. Add the toasted cocoa nibs, blend again for 3 minutes,
and finish with the oil and fleur de sel. Blend for another 2 minutes.

For the chocolate sorbet

In a saucepan, heat the milk with the cream. When the temperature reaches
115°F (45°C), add the sugars, milk powder, cocoa, and super neutrose and heat
to boiling. Pour this mixture over the Peruvian mass. Refrigerate for about 3
hours, then churn to make the sorbet. Transfer to a cold bowl and freeze for
between 12 and 24 hours, depending on use.

For assembly
In a bowl, add a comma shape of truffle ganache and another of chestnut gel on
top. Alongside, pour a layer of cocoa nib praline and top with a spoonful of
chocolate sorbet.
TART MANGO LEAVES

Serves 6
Preparation time: 1 hour
Cooking time: 2 hours
Resting time: 3 hours plus 12 to 24 hours

For the mango chips

1 yellow mango
1 Thai mango

For the juniper berry–lemon gel

¾ cup plus 1 tablespoon (200 g) lemon juice, strained
1½ teaspoons (3 g) juniper berries
3¾ teaspoons (15 g) superfine sugar
2 teaspoons (5 g) agar powder

For the mango sorbet

⅔ cup (200 g) simple syrup
2 fresh yellow mangoes (1 pound
2 ounces/500 g)
⅓ cup (75 g) superfine sugar
2½ tablespoons (40 g) lemon juice

For assembly
2 yellow mangoes
2 Thai mangoes

For the mango chips

Preheat the oven to 140°F (60°C). Using a mandoline, cut very thin slices of
mango, place them on the baking sheet, and dry in the oven for 2 hours.
 For the juniper berry–lemon gel
In a saucepan, heat the lemon juice with ¼ cup (60 g) of water and the juniper
berries. Add the superfine sugar mixed with the agar powder. Boil for 2 minutes.
Let cool, then mix.

For the mango sorbet

Prepare a simple syrup following the directions on this page, using ⅓ cup of
water. Using the immersion blender, blend it with the mangoes, superfine sugar,
and lemon juice. Refrigerate for about 3 hours. Churn to make the sorbet,
transfer to a cold bowl, and freeze for between 12 and 24 hours, depending on
use.

For assembly
Make julienne strips with both types of mango.
Place mango chips in the bottom of a bowl and add fresh mango julienned strips.
Pipe a few dots of juniper berry–lemon gel. Add two spoonfuls of mango sorbet.
MERINGUE SOUFFLÉS

Serves 6
Preparation time: 1 hour
Cooking time: 1 hour
Resting time: 3 hours plus 12 to 24 hours

For the meringue soufflé

3 large (100 g) egg whites
(⅓ cup plus 1½ tablespoons)
½ cup (100 g) superfine sugar
¾ cup plus 1 tablespoon (100 g) confectioners’ sugar
1 tablespoon (5 g) unsweetened cocoa powder

For the chestnut ice cream

1½ cups (350 g) whole milk
½ teaspoon (2 g) ice cream stabilizer
3 tablespoons (35 g) superfine sugar
4 large (60 g) egg yolks (¼ cup)
13 fresh chestnuts (5¼
ounces/150 g), chopped
⅓ cup (120 g) chestnut paste
(Agrimontana)

For the hazelnut paste

1½ cups (200 g) hazelnuts
3¾ teaspoons (15 g) confectioners’ sugar
1 pinch fleur de sel

For the chestnut gel

3 candied chestnuts
1½ cups (350 g) whole milk
1 (15 g) egg yolk (1 tablespoon)
1½ tablespoons (30 g) chestnut
paste (Agrimontana)
⅓ teaspoon (1 g) xanthan gum

For the meringue soufflé

In the bowl of an electric stand mixer fitted with a whisk, whip the egg whites,
add the superfine sugar, and whip again, then add the confectioners’ sugar.
Preheat the oven to 210°F (100°C). On a silicone baking mat, pipe the meringues
using a no. 10 tip. Cut off the tops of the meringue using a pair of wet scissors.
Dust with the cocoa powder and bake in the oven for 10 minutes. Reduce the
oven temperature to 140°F (60°C) and bake in the oven for 1 hour to dry.
Remove from the oven and hollow out the meringues for the filling.

For the chestnut ice cream

Make a custard: In a saucepan, heat the milk, then add the ice cream stabilizer
with half of the superfine sugar. Beat the egg yolks with the remaining superfine
sugar. Pour the milk mixture over the blanched egg yolks. Return to the heat
until it reaches 175°F (80°C). While it is hot, add the chestnuts with the chestnut
paste. Refrigerate for about 3 hours. Blend with an immersion blender, then
churn to make the ice cream. Transfer to a cold bowl and freeze for between 12
and 24 hours, depending on use.

For the hazelnut paste

Using a food processor, blend the hazelnuts, confectioners’ sugar, and fleur de
sel until smooth.

For the chestnut gel

Rinse the candied chestnuts in cold water. Using the milk and egg yolk, make a
crème anglaise (without the sugar) following the directions on this page. Pour it
over the chestnuts and chestnut paste, then mix with the xanthan gum and set
aside.

For assembly
Fill the meringues with chestnut ice cream and a little hazelnut paste. Seal with
the chestnut gel and stick two meringues together.
GRAPEFRUIT MARIGOLDS

Serves 6
Preparation time: 1 hour
Cooking time: 15 minutes
Resting time: 3 hours plus 12 to 24 hours

For the marigold sorbet

⅔ cup (150 g) lemon juice
½ cup (120 g) orange juice
1¼ cups (240 g) superfine sugar
1¼ teaspoons (6 g) super neutrose
3½ tablespoons (44 g) glucose powder
¾ ounce (20 g) marigolds
(Tagetes lucida)

For the lemon gel

¾ cup plus 1 tablespoon
(200 g) unstrained lemon juice
1 tablespoon (⅓ g) superfine sugar
2 teaspoons (5 g) agar powder

For assembly
3 grapefruits
⅔ cup (150 g) aloe vera
3 tablespoons (5 g) marigold sprouts
3 tablespoons (40 g) olive oil

For the marigold sorbet

In a saucepan, heat 3¼ cups (780 g) of water with the lemon juice and orange
juice, then add the superfine sugar, super neutrose, and glucose powder. Heat to
boiling, then let cool. Refrigerate for about 3 hours. Add the marigolds, then mix
with an immersion blender and churn to make the sorbet. Transfer to a cold
bowl, and freeze for between 12 and 24 hours, depending on use.

For the lemon gel

In a saucepan, heat the lemon juice with ¼ cup (60 g) of water, then add the
superfine sugar mixed with the agar powder. Boil for 2 minutes. Let cool, then
blend with an immersion blender.

For assembly
In a bowl, arrange grapefruit sections, aloe vera cubes, and dots of lemon gel.
Add a spoonful of marigold sorbet in the center of the bowl, then add marigold
sprouts and finish with a drizzle of olive oil.
FOREST PEPPER COCONUT

Serves 6
Preparation time: 45 minutes
Cooking time: 10 minutes
Resting time: 3 hours plus 12 to 24 hours

For the coconut foam

2 cups (570 g) coconut puree
⅔ cup (150 g) whipping cream
2 tablespoons (30 g) Malibu®
2 gas cartridges

For the forest pepper–lemon gel

¾ cup plus 1 tablespoon (200 g) lemon juice, strained
½ teaspoon (3 g) forest pepper
1 tablespoon (13 g) superfine sugar
2 teaspoons (5 g) agar powder

For the coconut sorbet

1½ cups (375 g) coconut water
1 cup plus 2 tablespoons (225 g) superfine sugar
1¼ teaspoons (6 g) super neutrose
1½ teaspoons (6 g) glucose powder
3 cups (750 g) coconut milk

For assembly
3 fresh coconuts, halved

For the coconut foam

In a container, add the coconut puree, cream, and Malibu® and mix. Transfer the
mixture to a siphon with two gas cartridges.

For the forest pepper–lemon gel

In a saucepan, heat the lemon juice with ¼ cup (60 g) of water and the forest
pepper, then add the superfine sugar mixed with the agar powder. Boil for 2
minutes. Let cool, then mix.

For the coconut sorbet

In a saucepan, heat the coconut water, then add the superfine sugar, super
neutrose, and glucose powder. Heat to boiling, then let cool. Add the coconut
milk, and refrigerate for about 3 hours. Blend with an immersion blender, then
churn to make the sorbet. Transfer to a cold bowl and freeze for between 12 and
24 hours, depending on use.

For assembly
In the bowl, use the siphon to add a large dot of coconut foam, then add forest
pepper– lemon gel to the center. Add two pieces of fresh coconut and one
spoonful of coconut sorbet.
Ideally, assemble in half a fresh coconut.
BLACK RICE CHERRY

Serves 6
Preparation time: 1 hour
Cooking time: 1 hour
Resting time: 3 hours plus 12 to 24 hours

For the black rice paste

½ cup (100 g) black venere rice
5 teaspoons (25 g) Morello
cherry juice
Salt

For the black puffed rice

⅔ cup (150 g) sunflower oil
¼ cup (50 g) black venere rice

For the cherry sorbet

⅓ cup (75 g) superfine sugar
2 tablespoons (25 g) glucose powder
¾ teaspoon (4 g) super neutrose
3½ tablespoons (50 g) lemon juice
2⅓ cups (375 g) fresh cherries
½ cup (125 g) Boiron® cherry pulp

For assembly
1⅔ cups (250 g) fresh cherries
Amaranth sprouts

For the black rice paste

Preheat the oven to 360°F (180°C). Put the black rice into a baking dish, cover
with 4¼ cups (1 liter) of salted water, and bake in the oven for at least 1 hour
(until it is cooked well and has absorbed all the water). Then put it into a blender
and add the Morello cherry juice to obtain a smooth and stiff consistency.

For the black puffed rice

In a saucepan, pour the oil, then add the ¼ cup (50 g) of black venere rice and
heat for 3 to 4 minutes to puff the rice.

For the cherry sorbet

In a saucepan, heat ⅓ cup (150 g) of water and add the superfine sugar, glucose
powder, super neutrose, and lemon juice. Pour the mixture over the fresh
cherries and Boiron®
cherry pulp. Refrigerate for 3 hours. Blend with an immersion blender, then
churn to make the sorbet. Transfer to a cold bowl and freeze for between 12 and
24 hours, depending on use.

For assembly
In a bowl, add 1 tablespoon of black rice paste, then a little puffed black rice. Fry
the fresh cherries and add them, then add a forkful of cherry sorbet and the
amaranth shoots.
VANILLA BUBBLES

Serves 6
Preparation time: 1 hour
Cooking time: 1 hour
Resting time: 3 hours plus 12 to 24 hours

For the vanilla praline

2 (10 g) vanilla beans
1 cup (160 g) blanched almonds
2 tablespoons (25 g) superfine sugar

For the creamy caramel

⅔ cup (160 g) whipping cream
3 tablespoons (42 g) whole milk
8 tablespoons (42 g) glucose powder (1)
1 vanilla bean
½ teaspoon (2 g) fleur de sel
⅓ cup (75 g) superfine sugar
⅓ cup plus 1 tablespoon (90 g) glucose powder (2)
4 tablespoons (½ stick/60 g) unsalted butter
¼ teaspoon (2 g) Sarawak pepper

For the vanilla ice cream

1¾ cups plus 2 tablespoons
(450 g) whole milk
¾ cup (170 g) whipping cream
½ cup (37 g) instant dry milk powder
2 Tahitian vanilla beans
3½ large (60 g) egg yolks (¼ cup)
2½ teaspoons (10 g) superfine sugar (1)
2½ teaspoons (10 g) superfine sugar (2)
2 teaspoons (10 g) ice cream stabilizer
For the blancmange
2 large (75 g) egg whites (⅓ cup)
⅓ cup (75 g) superfine sugar
¾ cup plus 1½ tablespoons (200 g) whole milk

For the vanilla praline

Make a vanilla praline following the directions on this page, using ½ cup (120 g)
of water.

For the creamy caramel

In a saucepan, heat the cream, milk, glucose powder (1), vanilla, and fleur de sel.
In a separate saucepan, heat the superfine sugar and glucose powder (2) to 365°F
(185°C), then deglaze with the warmed cream. Heat to 220°F (105°C), then pass
through a conical sieve. When the caramel cools to 160°F (70°C), add the butter.
Use an immersion blender to mix. Add the ground pepper.

For the vanilla ice cream

In a saucepan, heat the milk, cream, milk powder, and whole vanilla beans, then
pour over the yolks and superfine sugar (1) mixed together. Add the superfine
sugar (2) and ice cream stabilizer. Heat to boiling, then let cool. Mix, pass
through a conical sieve, and refrigerate for about 3 hours. Churn to make the ice
cream. Transfer the ice cream to a cold bowl and freeze for between 12 and 24
hours, depending on use.

For the blancmange

Make the meringue with the egg whites, then add the superfine sugar and whip
until stiff. In a saucepan, heat the milk to boiling and blend with an immersion
blender to make a milk foam.

For assembly
In the bottom of a bowl, pipe a comma shape of vanilla praline and another of
smooth caramel. Crush 1 tablespoon of blancmange on top of the caramel. Add a
quenelle of vanilla ice cream alongside it. Finally, add 2 tablespoons of
blancmange.
COLORFUL RHUBARB

Serves 6
Preparation time: 1 hour
Cooking time: 30 minutes

For the sugar-coated rhubarb

4 cups (800 g) pearl sugar
2 large (40 g) egg whites
(2½ tablespoons)
6 rhubarb stalks
(10½ ounces/300 g), peeled

For the rhubarb compote

1 quantity (300 g) cooked sugar-
coated rhubarb

For the reduced rhubarb compote

3¼ cups (400 g) chopped peeled rhubarb
¼ cup (50 g) superfine sugar

For assembly
¾ cup plus 1½ tablespoons (200 g)
Borniambuc® heavy cream

For the sugar-coated rhubarb

Preheat the oven to 360°F (180°C). In a bowl, mix the pearl sugar and egg
whites. In a dish lined with parchment paper, add half of the pearl sugar and egg
whites, place the rhubarb in the center, and cover with the rest of the pearl
sugar–egg white mixture. Bake in the oven for about 30 minutes.

For the rhubarb compote

Blend the rhubarb with an immersion blender until smooth.

For the reduced rhubarb compote

Put the rhubarb into a saucepan, add 1¼ cups (300 g) of water and the superfine
sugar, and stew over low heat. Pass the rhubarb through a conical sieve and
collect the juice. Reduce the juice to a syrupy consistency, then return the
drained rhubarb pieces to the pan.

For assembly
Take a strip of cooked sugar-coated rhubarb, form a circle, and place it in the
center of the bowl. Fill the base with Borniambuc® cream, then the reduced
rhubarb compote and the rhubarb compote.
DILL RASPBERRIES

Serves 6
Preparation time: 1 hour
Cooking time: 5 minutes

For the dill pesto

1 cup (50 g) chopped fresh dill
1 tablespoon (⅓ g) almond paste
¼ cup (50 g) olive oil
1½ teaspoons (10 g) honey
1½ teaspoons (7 g) yuzu juice
1½ teaspoons (10 g) fine salt

For the raspberry seed mixture

⅓ cup (100 g) raspberry vinegar
¾ cup plus 2 tablespoons (170 g) superfine sugar
5⅔ cups (700 g) raspberries
⅓ cup (70 g) glucose powder
1 teaspoon (4 g) pectin NH
¾ teaspoon (4 g) tartaric acid

For the wafer tuiles

1 cup (250 g) whole milk
¾ cup plus 2½ tablespoons (200 g)
browned unsalted butter
(beurre noisette)
2 vanilla beans
1¾ cups plus 1½ tablespoons
(230 g) all-purpose flour
½ teaspoon (3 g) salt
3 large (100 g) egg whites
(⅓ cup plus 1½ tablespoons)
1½ tablespoons (20 g) superfine sugar
1½ tablespoons (20 g) confectioners’ sugar
2½ teaspoons (5 g) ground cloves
For the garnish
4 cups (500 g) fresh raspberries

For the dill pesto

In the bowl of a food processor, add the dill, almond paste, olive oil, honey,
yuzu, and salt with 2 ice cubes and blend until smooth. Transfer to a pastry bag.

For the raspberry seed mixture

In a saucepan, heat the raspberry vinegar and the superfine sugar to 240°F
(115°C), then add the raspberries. When they start to release their juices and the
mixture is warm, stir in the glucose powder mixed with the pectin NH and
tartaric acid. Cook at 220°F (104°C). Let cool quickly.

For the wafer tuiles

In a saucepan, heat the milk, butter, and vanilla to 105°F (40°C). Pour the
mixture over a mixture of the flour and salt, in three batches, to obtain an elastic
dough. Whip the whites at room temperature, then add the sugar and whip until
stiff. Gently mix with the dough.
Preheat the oven to 340°F (170°C). Spread the batter over a silicone baking mat,
score it with a comb, and bake in the oven for 5 minutes. Remove from the oven
and dust with confectioners’ sugar, then with ground cloves.

For assembly
Using a pastry bag filled with the dill pesto, fill the fresh raspberries. In a bowl,
pour a raspberry seed mixture bottom layer, then add a few filled raspberries and
finish with a large wafer tuile.
FRESH APRICOTS

Serves 8
Preparation time: 30 minutes
Resting time: 2 to 3 hours plus 2 hours

For the apricot sorbet

⅔ cup (125 g) superfine sugar
1¼ teaspoons (7 g) super neutrose
2 tablespoons plus 2 teaspoons
(50 g) glucose powder
2¼ cups (530 g) apricot pulp

For assembly
4 apricots

For the apricot sorbet

In a saucepan, heat 1 cup (250 g) of water with the superfine sugar, super
neutrose, and glucose powder. Heat to boiling and transfer to a container.
Refrigerate for 2 to 3 hours. When the mixture is well chilled, add the apricot
pulp, then mix with an immersion blender. Churn in an ice cream maker for 10
to 15 minutes, then transfer to a cold bowl and freeze for about 2 hours.

For assembly
Cut each apricot in half and remove the pit. Using a spoon, hollow them out
slightly and set aside the removed pulp. Freeze the apricot halves for 2 hours.
Blend the reserved apricot pulp. Remove the apricot halves from the freezer.
Add apricot pulp in the bottom and pipe the apricot sorbet on top using a no. 8
plain tip.
PINEAPPLE

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 to 3 hours

For the pineapple shells

8 whole baby pineapples

For the pineapple-lime sorbet

2¼ cups (450 g) Boiron®
pineapple pulp
⅓ cup (80 g) lime juice
1 cup (200 g) superfine sugar
½ cup (100 g) glucose powder
1¼ teaspoons (6 g) super neutrose
Zest of 2 limes

For the pineapple shells

Cut the tops off the pineapples at three-quarters of their height. Using a spoon,
hollow out the insides by removing a little of the flesh and set aside. Freeze the
shells for 2 hours.

For the pineapple-lime sorbet

Use a juicer to extract 1¾ cups plus 2 tablespoons (450 g) of juice from the
pineapples, then pass it through a conical sieve. Heat this juice in a saucepan
with the pineapple pulp, lime juice, and ¾ cup plus 1½ tablespoons (210 g) of
water. When the mixture reaches 105°F (40°C), add the superfine sugar, glucose
powder, and super neutrose and heat to boiling. Transfer to a mixing bowl and
refrigerate for 2 to 3 hours. When cool, add the lime zest and reserved pineapple
flesh, then blend with an immersion blender. Churn in an ice cream maker for 10
to 15 minutes, then transfer to a cold bowl and freeze for about 2 hours.

For assembly
Transfer the sorbet to a pastry bag fitted with a Saint-Honoré tip, then pipe into
the pineapples. Add the tops of the pineapples and serve immediately.
BANANAS

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 to 3 hours

For the banana shells

8 baby bananas

For the banana sorbet

3¼ tablespoons (40 g) trimoline (inverted sugar)
⅔ cup (130 g) superfine sugar
½ teaspoon (3 g) super neutrose
2 small bananas (5¾ oz/160 g)
¾ cup (200 g) Ponthier®
banana pulp
2¼ cups (330 g) fresh banana
flesh

For the banana shells

Cut the unpeeled bananas in half lengthwise through the uncurved part. Retain
the stems. Freeze for 2 hours.

For the banana sorbet

In a saucepan, heat 1 cup plus 3 tablespoons (280 g) of water with the trimoline,
then add the superfine sugar mixed with the super neutrose. Boil for 1 minute.
Peel the bananas, chop them coarsely, and put into a mixing bowl. Pour the hot
mixture over the bananas, then add the pulp and flesh. Refrigerate for 2 to 3
hours. Blend with an immersion blender, then churn in an ice cream maker for
10 to 15 minutes. Transfer to a cold bowl and freeze for about 2 hours.
 For assembly
Transfer the sorbet to a pastry bag fitted with a Saint-Honoré tip, then pipe onto
the banana halves along their entire length.
CHERRIES

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours

For the cherry shells

3⅔ cups (500 g) fresh Burlat
cherries

For the cherry sorbet

⅓ cup (75 g) superfine sugar
2 tablespoons (25 g) glucose powder
¾ teaspoon (4 g) super neutrose
3 cups (375 g) fresh cherries
½ cup (125 g) Boiron® cherry puree
3½ tablespoons (50 g) lemon juice

For the cherry shells

Cut the tops off the cherries at three-quarters of their height. Remove the pits and
hollow out slightly, setting aside the flesh. Freeze the hollowed-out cherries and
their tops for 2 hours.

For the cherry sorbet

Heat ⅔ cup (150 g) of water to boiling. Mix the superfine sugar, glucose, and
super neutrose, then pour this mixture into the saucepan of hot water and heat to
boiling. Hull and pit the cherries and put into a mixing bowl. Add the cherry
puree and lemon juice. Pour the syrup over the fresh cherries and the reserved
flesh, blend with an immersion blender, and refrigerate for 2 hours. Blend again
and put into an ice cream maker. Churn for 10 to 15 minutes, transfer to a cold
bowl, and freeze for about 2 hours.
 For assembly
Put the cherry sorbet into a pastry bag with a ¼-inch (6-mm) fluted tip, then pipe
into the cherry shells. Add the tops and serve immediately.
LIMES

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours

For the lime shells

8 limes

For the lime sorbet

¾ cup 2 tablespoons (170 g) superfine sugar
2 teaspoons (10 g) super neutrose
1 cup plus 2 tablespoons (270 g) whole milk
1⅓ cups (330 g) lime juice
Zest of 3 limes

For the lime shells

Cut the tops off the limes at three-quarters of their height. Using a spoon, hollow
out the inside by removing a little of the flesh and set aside. Freeze the shells for
2 hours.

For the lime sorbet

Heat 1⅓ cups (330 g) of water in a saucepan. Mix the superfine sugar with the
super neutrose, then sprinkle into the water. Boil for 30 seconds, then use an
immersion blender to blend. Add the milk, lime juice, zest, and, finally, the
reserved flesh. Refrigerate for 2 hours. Blend again and put into an ice cream
maker. Churn for 10 to 15 minutes, then transfer to a cold bowl and freeze for
about 2 hours.

For assembly
Put the lime sorbet into a pastry bag with a 38 -inch (8-mm) fluted tip, then pipe
into the lime shells. Add the lime tops.
COCONUT

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours

For the coconut shells

4 coconuts

For the coconut sorbet

1½ cups (380 g) coconut water
1 cup plus 3 tablespoons (230 g) superfine sugar
1¼ teaspoons (6 g) super neutrose
2½ teaspoons (12 g) glucose powder
3⅓ cups (750 g) coconut milk

For the coconut shells

Saw off the coconut tops at three-quarters of their height, drain the coconut
water, and set aside. Freeze the coconuts for 2 hours.

For the coconut sorbet

In a saucepan, heat the coconut water, then add the superfine sugar mixed with
the super neutrose and glucose powder. Heat to boiling, then refrigerate for 2
hours. When cool, add the coconut milk, then use an immersion blender to
blend. Churn in an ice cream maker for 10 to 15 minutes, then transfer to a cold
bowl and freeze for about 2 hours.

For assembly
Put the coconut sorbet into a pastry bag fitted with a large ¾-inch (2-cm) plain
tip. Pipe the sorbet into the coconut shells. Serve immediately.
KAFFIR LIMES

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours

For the kaffir lime shells

8 kaffir limes

For the kaffir lime sorbet

2½ tablespoons (30 g) superfine sugar
⅓ cup (70 g) glucose powder
½ teaspoon (3 g) super neutrose
3 cups (700 g) kaffir lime pulp

For the kaffir lime shells

Cut the tops off the kaffir limes at three-quarters of their height and trim the base
so they stand upright. Remove a little of the flesh and set aside, then freeze the
shells and tops for 2 hours.

For the kaffir lime sorbet

Heat ½ cup plus 1 tablespoon (140 g) of water in a saucepan. In a container, mix
the superfine sugar, glucose powder, and super neutrose, sprinkle into the
saucepan, and boil for about 1 minute. Pour over the kaffir lime pulp and the
reserved flesh, then refrigerate for 2 hours. Blend with an immersion blender,
then churn in an ice cream maker for 10 to 15 minutes. Transfer to cold bowl and
freeze for about 2 hours.

For assembly
Transfer the sorbet to a pastry bag fitted with a no. 4 fluted tip. Pipe into the
kaffir lime shells, replace the tops, and serve immediately.
FIGS

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours

For the fig shells

8 figs

For the fig sorbet

1 fig leaf
10 fresh round Bordeaux figs
(1 pound 2 ounces/500 g)
3 tablespoons (60 g) lavender honey
2¼ teaspoons (10 g) glucose powder
½ teaspoon (3 g) super neutrose

For the fig shells

Cut the tops off the figs at three-quarters of their height. Also trim the base so
that the figs can stand upright. Using a spoon, hollow out the inside by removing
a little of the flesh and set aside. Freeze the fig shells and tops for 2 hours.

For the fig sorbet

Infuse the fig leaf in ¾ cup plus 1½ tablespoons (200 g) boiling water for 20
minutes, pass through a conical sieve, then heat to 105°F (40°C) with the honey.
Add the glucose powder and super neutrose, and boil for about 1 minute. In a
mixing bowl, add the whole fresh figs with the reserved flesh. Pour the syrup
over, then use an immersion blender to blend. Refrigerate for 2 hours. Churn in
an ice cream maker for 10 to 15 minutes, then transfer to a cold bowl and freeze
for about 2 hours.
 For assembly
Put the fig sorbet into a pastry bag fitted with a Saint-Honoré tip. Pipe it into the
fig shells and replace the tops. Serve immediately.
KIWIFRUIT

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours plus 2 hours

For the kiwifruit shells

8 green kiwifruits

For the kiwifruit sorbet

6 green kiwifruits (1 pound/450 g)
2 yellow kiwifruits (5¼ ounces/150 g)
2½ tablespoons (30 g) superfine sugar
⅓ cup (120 g) simple syrup
(see this page)
3½ tablespoons (50 g) lemon juice

For the kiwifruit shells

Cut the tops off the kiwifruits at three-quarters of their height. Lightly hollow
out the larger part and set aside the flesh. Freeze the kiwifruit shells for 2 hours.

For the kiwifruit sorbet

Peel the kiwifruits, sprinkle lightly with sugar, and set aside in a warm place for
2 hours to ripen.
Make the simple syrup following the directions on this page. Pour the syrup over
the kiwifruit, add the lemon juice, and blend with an immersion blender.
Refrigerate for 2 hours. Churn in an ice cream maker for 10 to 15 minutes, then
transfer to a cold bowl and freeze for about 2 hours.

For assembly
Fill the frozen kiwifruit shells with kiwifruit sorbet using a spoon to make an
attractive dome.
FRESH MANGOES

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours

For the mango shells

4 mangoes

For the mango sorbet

2 fresh mangoes
(1 pound 2 ounces/500 g)
½ cup (150 g) simple syrup
(see this page)
2½ tablespoons (40 g) lemon juice

For the mango shells

Cut the mangoes in half on each side of the pit. Lightly hollow out a little flesh
and set aside. Freeze the mango halves for 2 hours.

For the mango sorbet

Peel and pit the mangoes. Make a simple syrup following the directions on this
page, then pour it over the mango pieces. Add the lemon juice and reserved
mango flesh. Use an immersion blender to mix and refrigerate for 2 hours. Blend
again, then churn in an ice cream maker for 10 to 15 minutes. Transfer to a cold
bowl and freeze for about 2 hours.

For assembly
Transfer the mango sorbet to a pastry bag fitted with a Saint-Honoré tip. Pipe
attractively into each frozen mango shell, then serve.
PASSION FRUIT

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours

For the passion fruit shells

15 passion fruit

For the passion fruit sorbet

⅔ cup (125 g) superfine sugar
3½ tablespoons (50 g) glucose powder
1½ teaspoons (7 g) super neutrose
1 cup (250 g) fresh passion
fruit pulp
1 cup (250 g) whole milk

For the passion fruit shells

Cut off the top of the passion fruits at three-quarters of their height and hollow
out using a spoon, setting aside the flesh. Freeze the shell and the top for 2
hours.

For the passion fruit sorbet

Heat the 1 cup (250 g) of water in a saucepan. Mix the superfine sugar, glucose
powder, and super neutrose, then sprinkle into the saucepan of hot water and
heat to boiling. Transfer to a container and refrigerate for 2 hours. When cool,
add the passion fruit pulp, milk, and reserved flesh. Use an immersion blender to
mix, then churn in an ice cream maker for 10 to 15 minutes. Transfer to a cold
bowl and freeze for about 2 hours.

For assembly
Put the mixture into a pastry bag fitted with a ½-inch (12-mm) plain tip and pipe
into the passion fruit shells. Replace the tops and serve immediately.
PEACHES

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours

For the peach shells

8 whole peaches

For the peach sorbet

⅔ cup (125 g) superfine sugar
3½ tablespoons (50 g) glucose powder
1½ teaspoons (7 g) super neutrose
1 cup (250 g) peach pulp
1 cup (250 g) fresh peach juice

For the peach shells

Cut off the tops of the peaches at three-quarters of their height. Gently remove
the pits, then hollow out the peaches slightly, removing a little flesh and setting it
aside. Freeze the peach shells for 2 hours.

For the peach sorbet

Heat 1 cup (250 g) of water in a saucepan. Mix the superfine sugar with the
glucose powder and super neutrose, then sprinkle into the saucepan. Heat to
boiling and transfer to a container. Refrigerate for 2 hours. When cool, add the
pulp, peach juice, and reserved flesh, then mix with an immersion blender.
Churn in an ice cream maker for 10 to 15 minutes, then transfer to a cold bowl
and freeze for about 2 hours.

For assembly
When the sorbet has frozen, transfer to a pastry bag fitted with a large ⅝-inch
(16-mm) plain tip, then fill the frozen peach shells. Serve immediately.
PEARS

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 to 3 hours

For the pear shells

8 Conference pears

For the pear sorbet

1 cup plus 1 tablespoon
(210 g) superfine sugar
¼ cup (55 g) glucose powder
½ teaspoon (2 g) super neutrose
1 cup (250 g) pear pulp
1 tablespoon (15 g) Williamine®

For the pear shells

Cut the tops off the Conference pears at three-quarters of their height. Using a
spoon, hollow slightly to remove the seeds and a little flesh, setting it aside, then
freeze the pear shells and tops for 2 hours.

For the pear sorbet

Heat ¾ cup plus 2 tablespoons (210 g) of water in a saucepan. Mix the superfine
sugar with the glucose powder and super neutrose, then sprinkle into the
saucepan. Heat to boiling and transfer to a container. Refrigerate for 2 to 3 hours.
When cool, add the pear pulp, Wiliamine,® and reserved flesh, then mix with an
immersion blender. Churn in an ice cream maker for 10 to 15 minutes, then
transfer to a cold bowl and freeze for about 2 hours.

For assembly
When the sorbet has frozen, transfer to a pastry bag fitted with a large ¾-inch
(18-mm) plain tip, then fill the frozen pear shells. Replace the tops and serve.
APPLES

Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 to 3 hours

For the apple shells

8 Gala apples, unpeeled

For the apple sorbet

⅔ cup (125 g) superfine sugar
¼ cup plus 2 teaspoons
(65 g) glucose powder
½ teaspoon (2 g) super neutrose
1 cup (250 g) Granny Smith apple juice
1 tablespoon (15 g) Manzana®
apple liqueur

For the apple shells

Cut off the top of the apples at three-quarters of their height. Using a spoon,
hollow out the inside, removing the pits and a little flesh, and set aside. Freeze
the apple shells and tops for 2 hours.

For the apple sorbet

Heat ¾ cup plus 2 tablespoons (210 g) of water in a saucepan. Mix the superfine
sugar with the glucose powder and super neutrose, then sprinkle into the
saucepan. Heat to boiling and transfer to a container. Refrigerate for 2 to 3 hours.
When cool, add the Granny Smith apple juice, the Manzana,® and the reserved
flesh, then mix with an immersion blender. Churn in an ice cream maker for 10
to 15 minutes, then transfer to a cold bowl and freeze for about 2 hours.
 For assembly
When the sorbet has frozen, transfer to a pastry bag fitted with a large 1-inch
(24-mm) plain tip, then fill the frozen apple shells. Serve immediately.
 5 P.M.

END OF BAKING
FRENCH TRADITION
FRENCH TOAST
ANNEXES
BASIC RECIPES
GLOSSARY
INDEX
ALPHABETICAL INDEX
INDEX BY RECIPE TYPE
INDEX BY INGREDIENT
BIOGRAPHY
ACKNOWLEDGMENTS
FRENCH TRADITION

Makes 8 baguettes
Preparation time: 30 minutes
Cooking time: 10 to 12 minutes
Resting time: 2 hours plus 24 hours plus 1 hour
3¾ cups (500 g) bread flour
1⅔ teaspoons (10 g) salt
⅞ teaspoon (2.5 g) active dry yeast
⅓ cup (100 g) liquid starter

For kneading
In an electric stand mixer fitted with a dough hook, mix the flour and 1⅓ cups
(330 g) of water at 60°F (16°C). Knead for 3 minutes on the first speed setting,
then cover with plastic wrap in contact with the surface and let rest for 2 hours at
room temperature. Add the salt and yeast separately, knead again for about 4
minutes on the first speed setting, add the liquid starter and 1 tablespoon (15 g)
of water, then knead for another 8 minutes still on the first speed. Cover with
plastic wrap.

For proofing
Let rest overnight in the refrigerator at 40°F (3°C).

For shaping
Divide into eight 5¾-ounce (160-g) dough pieces and shape into baguettes. Let
rise for 45 minutes to 1 hour at room temperature.

For baking
Preheat the oven to between 480°F (250°C) and 500°F (260°C), then bake the
baguettes for 10 to 12 minutes.
FRENCH TOAST

Makes 8 toasts
Preparation time: 20 minutes
Cooking time: 6 minutes
Resting time: 30 minutes
8 dried traditional baguettes

For the French toast mixture

1⅔ cups (400 g) whole milk
1 vanilla bean, split and scraped
¼ cup (60 g) whipping cream
3 large (150 g) eggs (⅔ cup)
3 tablespoons (35 g) superfine sugar

For the caramel sauce

2 cups (500 g) whipping cream
2 vanilla beans
2½ cups (500 g) superfine sugar

For finishing
3 tablespoons (35 g) superfine sugar

For the French toast mixture

In a large container, mix the milk, vanilla, cream, eggs, and superfine sugar
together, then blend with an immersion blender.

For the caramel sauce

In a saucepan, heat the cream, then infuse it with the vanilla. Using the superfine
sugar, make a dry caramel, then pour over the infused cream. Boil for 2 minutes,
then strain through a conical sieve.

For finishing and cooking

Slice the baguettes lengthwise from just before the tip. Dip them completely into
the French toast mixture and let soak for 30 minutes. Drain slightly. Roll in
superfine sugar to coat. Cook in a skillet with foamy butter for 3 minutes on each
side.
 BASIC RECIPES

DOUGHS

BRIOCHE DOUGH
7⅔ cups (1 kg) cake flour
3 tablespoons (25 g) salt
⅔ cup (120 g) superfine sugar
⅔ (40 g) organic cake yeast, or
1½ tablespoons active dry yeast
(dissolved in water or milk)
9 large (450 g) eggs (1¾ cups plus 2 tablespoons)
⅔ cup (150 g) whole milk
2¼ cups (4½ sticks/500 g) unsalted butter

PUFF PASTRY BRIOCHE DOUGH

6⅓ cups (825 g) cake flour
2 teaspoons (12 g) fine salt
¼ cup (50 g) superfine sugar
3 large (150 g) eggs (⅔ cup)
1¼ cups (300 g) whole milk
1¼ (75 g) cakes yeast, or
4 tablespoons active dry yeast
(dissolved in milk or water)
⅓ cup (⅔ stick/75 g) unsalted butter, softened
2 cups (1 pound/450 g) unsalted
dry butter (84% fat content)

CROISSANT DOUGH
7⅔ cups (1 kg) cake flour
1 large (50 g) egg (3½ tablespoons)
¾ (45 g) cake yeast, or 5 teaspoons
active dry yeast (dissolved in milk or water)
1 tablespoon (18 g) salt
½ cup (100 g) superfine sugar
1 tablespoon (20 g) honey
5 tablespoons (70 g) unsalted
butter, at room temperature
1¾ cups (14 ounces/400 g) unsalted
dry butter (84% fat content)

In an electric stand mixer fitted with a dough hook, add the flour, salt, sugar,
yeast, eggs, and milk, and mix on the first speed setting for 35 minutes. Add the
butter and mix on the second speed setting for 8 minutes. Cover the dough with a
wet cloth and let rise for 1 hour at room temperature.

In an electric stand mixer fitted with a dough hook, add the flour with the salt,
superfine sugar, eggs, milk, and yeast. Mix on the first speed setting until the
dough is smooth, then on the second speed setting until the dough begins to
come away from the sides of the bowl. Mix in the softened butter and knead
again until the dough is smooth. Cover with a damp cloth, then let rise at room
temperature (75 to 80°F/24 to 25°C) for 1 hour.

Punch down the dough by hand, then roll it out to the width of the dry butter and
double its length. Freeze for 5 minutes, then refrigerate for 15 minutes.

Place the dry butter in the middle of the dough, and fold over the edge of the
dough on each side. Place butter side up. Using a rolling pin, make a double
turn: Roll from top to bottom to a thickness of about ¼ inch (7 mm). Make a
slight mark in the middle of the dough, fold the top and bottom to this midpoint,
and fold the dough in half again like a wallet. Refrigerate for 10 minutes.
Finally, do a simple turn: Roll out the dough to a thickness of ⅜ inch (1 cm), fold
the top third of the dough down, and then fold the bottom third over the top. Roll
out to a thickness of ⅛ inch (3.5 mm).

In an electric stand mixer fitted with a dough hook, mix the flour, 1¾ cups (420
g) of water, the egg, yeast, salt, superfine sugar, and honey. Mix on the first
speed setting until the dough is smooth, then on the second speed setting until
the dough begins to come away from the sides of the bowl. Mix in the softened
butter and knead again until the dough is smooth. Cover with a damp cloth, then
let rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour.

Punch down the dough by hand, then roll it out to the width of the dry butter and
double its length. Freeze for 5 minutes, then refrigerate for 15 minutes.

Place the dry butter in the middle of the dough and fold over the edge of the
dough on each side. Place butter side up. Using a rolling pin, make a double
turn: Roll from top to bottom to a thickness of about ¼ inch (7 mm). Make a
slight mark in the middle of the dough, fold the top and bottom to this midpoint,
and fold the dough in half again like a wallet. Refrigerate for 10 minutes.
Finally, do a simple turn: Roll out the dough to a thickness of ⅜ inch (1 cm), fold
the top third of the dough down, and then fold the bottom third over the top. Roll
out to a thickness of ⅛ inch (3.5 mm).

PUFF PASTRY DOUGH

– Kneaded butter (beurre manié)
1½ cups (11⅝ ounces/330 g) unsalted
dry butter (84% fat content)
1 cup plus 2 tablespoons (135 g) pastry flour
– Water dough (détrempe)
2 teaspoons (12 g) salt
½ teaspoon (3 g) distilled
white vinegar
7 tablespoons (100 g) unsalted butter, softened
2⅔ cups (315 g) pastry flour

BASQUE SHORTBREAD PASTRY DOUGH

1 cup plus 2 tablespoons
(2¼ sticks/250 g) unsalted butter
1 cup packed (220 g) light brown sugar
2 large (90 g) eggs (⅓ cup)
2½ cups (310 g) all-purpose flour
1¾ cups (154 g) ground almonds
¼ (16 g) cake yeast, or 2¾ teaspoons active dry yeast
(dissolved in milk or water)
½ teaspoon (3 g) salt

In an electric stand mixer fitted with a flat beater attachment, beat the butter with
the flour for about 10 minutes. Using a rolling pin, roll out the beurre manié to
make a 16 by 45-inch (40 by 115-cm) rectangle that is ⅜ inch (10 mm) thick.

In an electric stand mixer fitted with a dough hook, make the détrempe by
mixing ½ cup plus 1 tablespoon (130 g) of water, the salt, vinegar, butter, and
flour for about 15 minutes, until a smooth dough forms.

Roll out the détrempe to a thickness of ⅜ inch (10 mm), making a 15-inch (38-
cm) square. Place the détrempe in the middle of the beurre manié, then fold over
each edge to encase the détrempe.

Make the dough with four simple turns. Start by rolling out the dough, then fold
it over on itself to make the first turn. Refrigerate for 1 hour.

Repeat this process a second time. Then make the next two turns. Make sure to
refrigerate for 1 hour between each turn. Using a rolling pin, roll out the dough
to a thickness of ⅛ inch (4 mm).

In a bowl, mix the softened butter and brown sugar. Add the eggs, then the flour,
ground almonds, yeast, and salt. Using a rolling pin, roll out the dough to a
thickness of ⅛ inch (3 mm), then freeze for 40 minutes.

POUND CAKE BATTER

4 large (200 g) eggs (¾ cup plus 1 tablespoon)

2 cups (250 g) all-purpose flour
1 cup plus 2 tablespoons
(2¼ sticks/250 g) semi-salted butter
¾ cup (150 g) raw sugar

BABA DOUGH
⅓ (17 g) cake yeast, or 2 teaspoons
active dry yeast (dissolved in milk
or water)
3⅔ cups (450 g) all-purpose flour
⅔ teaspoon (4 g) salt
⅔ cup (1⅓ sticks/140 g) unsalted butter
2½ teaspoons (17 g) honey
10 large (500 g) eggs (2 cups)
1½ tablespoons (25 g) whole milk

LADYFINGER
6 large (100 g) egg yolks
(⅓ cup plus 1½ tablespoons)
¾ cup plus 1½ tablespoons
(164 g) superfine sugar (1)
6 large (200 g) egg whites
(¾ cup plus 1 tablespoon)
¾ cup plus 1½ tablespoons
(164 g) all-purpose flour
Superfine sugar (2)
Confectioners’ sugar

In the bowl of an electric stand mixer, add the eggs, flour, butter, and sugar and
blend.

In the bowl of an electric stand mixer fitted with a whisk, whip the egg yolks
with half of the superfine sugar (1). Then, whip the egg whites with the other
half. Using a silicone spatula, gently fold the mixture with the flour.

In the bowl of an electric stand mixer fitted with a dough hook, add the yeast,
flour, salt, butter, and honey. Knead on the second speed setting, gradually
adding the eggs and then the milk. Knead until the dough comes completely
away from the sides of the bowl.

Preheat the oven to 350°F (180°C). On a baking sheet, spread the batter to a
thickness of 116 inch (2 mm), sprinkle with superfine sugar (2) and
confectioners’ sugar, and bake in the oven for 10 minutes.

–
CRUMB DOUGH

½ cup (1 stick/110 g) unsalted butter

⅓ cup (75 g) superfine sugar
¾ cup plus 1½ tablespoons (110 g) cake flour

In the bowl of an electric stand mixer fitted with a flat beater attachment, cream
the butter with the superfine sugar. Add the flour. Sift the crumbs. Freeze for 30
minutes.
CHOUX PASTE

⅔ cup (150 g) whole milk

1½ tablespoons (18 g) trimoline (inverted sugar)
1 teaspoon (6 g) salt
½ cup plus 1½ tablespoons (1 stick
plus 1½ tablespoons/132 g) unsalted butter
1⅓ cups plus 2 tablespoons
(180 g) all-purpose flour
5 large (250 g) eggs (1 cup)
SWEET DOUGH
⅔ cup (1⅓ sticks/150 g) unsalted butter
¾ cup (95 g) confectioners’ sugar
⅓ cup (30 g) ground almonds
⅙ teaspoon (1 g) Guérande salt
⅓ teaspoon (1 g) vanilla powder
1 large (50 g) egg (3½ tablespoons)
2 cups (250 g) all-purpose flour

In a saucepan, boil the milk with ⅔ cup (150 g) of water, the trimoline, salt, and
butter. Remove from the heat and add the flour immediately. Return to the heat
and, using a spatula, mix briskly to dry out the mixture. Transfer to an electric
stand mixer fitted with a flat beater attachment, then gradually add the eggs. Let
rest for 1 hour at room temperature.

In an electric stand mixer fitted with a flat beater attachment, mix the butter,
confectioners’ sugar, ground almonds, Guérande salt, and vanilla powder.
Emulsify with the egg, then add the flour. Stir until the dough is smooth.
Refrigerate for 4 hours.
CREAMS

PASTRY CREAM
4 sheets (13 g powdered) gelatin
1¾ cups plus 2 tablespoons
(450 g) whole milk
3½ tablespoons (50 g) whipping cream
2 vanilla beans, split and scraped
⅓ cup plus 2 tablespoons (90 g) superfine sugar
1½ tablespoons (25 g) custard powder
3½ tablespoons (25 g) all-purpose flour
5⅓ large (90 g) egg yolks (⅓ cup)
2 tablespoons (30 g) cocoa butter
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese

Soak the gelatin in cold water. In a saucepan, heat the milk and cream. Halve the
vanilla beans lengthwise, scrape out the seeds, and add the seeds and pods to the
saucepan to infuse for 20 minutes. In a bowl, whisk the superfine sugar, custard
powder, flour, and egg yolks until pale. Strain the hot milk-cream-vanilla
mixture through a conical sieve, then pour it over the egg yolk mixture. Return
to a clean saucepan and cook over medium heat for 2 minutes, until thick,
whisking constantly. Remove from the heat and add cocoa butter, then drained
gelatin, butter, and, finally, mascarpone. Use an immersion blender to mix, then
cool rapidly in the refrigerator for about 30 minutes.
—
CRÈME ANGLAISE

1⅓ cups (330 g) whole milk

¾ cup (150 g) superfine sugar
12 large (200 g) egg yolks (¾ cup plus 1 tablespoon)

In a saucepan, heat the milk, then pour over a mixture of the superfine sugar and
egg yolks, beaten until pale. Return to the heat and heat to 175°F (80°C).

ALMOND CREAM
3½ tablespoons (50 g) unsalted butter
¼ cup (50 g) superfine sugar
½ cup (50 g) ground almonds
1 large (50 g) egg (3½ tablespoons)

In the bowl of an electric stand mixer fitted with a flat beater attachment, cream
the butter with the superfine sugar and ground almonds. Gradually incorporate
the egg. Transfer to a pastry bag.

—
FRENCH BUTTERCREAM

¾ cup (180 g) whole milk

8 large (140 g) egg yolks (½ cup plus 1 tablespoon)
3 cups plus 3 tablespoons (180 g) superfine sugar (1)
3½ cups (7 sticks/800 g) unsalted butter
3 large (112 g) egg whites (⅓ cup plus 2 tablespoons)
1 cup plus 3 tablespoons (233 g) superfine sugar (2)

Using the milk, egg yolks, and superfine sugar (1), make a crème anglaise (see
left). In the bowl of an electric stand mixer fitted with a whisk, gradually add to
the butter to the cream while whipping.
Whip the egg whites.
In a saucepan, mix ⅓ cup (78 g) of water and the superfine sugar (2). When the
temperature reaches 250°F (120°C), pour over the whipped egg whites. Blend in
an electric stand mixer at medium speed until it cools. Then use a silicone
spatula to mix the two mixtures together.

HAZELNUT PRALINE
3⅔ cups (500 g) hazelnuts
1 cup (200 g) superfine sugar
2½ teaspoons (10 g) fleur de sel
⅓ cup (70 g) cocoa butter
1¼ cups (70 g) feuilletine flakes

Preheat the oven to 320°F (160°C). Put the hazelnuts onto a baking sheet and
toast in the oven for 15 minutes.
In a saucepan, add the superfine sugar and make a dry caramel.
In an electric stand mixer, mix the hazelnuts and caramel with the fleur de sel,
then, using the flat beater attachment, beat the mixture. Next, add the cocoa
butter and feuilletine.
COCOA NIB PRALINE
3⅔ cups (500 g) hazelnuts
¾ cup (150 g) superfine sugar
1¾ cups (200 g) cocoa nibs
¾ cup plus 2 tablespoons (200 g) grapeseed oil
2½ teaspoons (10 g) fleur de sel

Preheat the oven to 320°F (160°C). Put the hazelnuts onto a baking sheet and
toast in the oven for 10 minutes.

In a saucepan, add the superfine sugar and make a dry caramel. In the bowl of an
electric stand mixer, mix the toasted hazelnuts, caramel, and cocoa nibs. Using
the flat beater attachment, mix in the oil and fleur de sel.

—
VANILLA PRALINE

2½ cups (375 g) blanched almonds

2 vanilla beans (⅛ ounce/10 g)
1¼ cups (250 g) superfine sugar

Preheat the oven to 285°F (140°C). Put the almonds and vanilla onto a baking
sheet and toast in the oven for 20 minutes. In a saucepan, heat the superfine
sugar and ⅔ cup (165 g) of water to 230°F (110°C). Add the almonds and
vanilla, chopped into small pieces. Mix, caramelize at 330°F (165°C), then let
cool on a piece of parchment paper. When cool, transfer to the bowl of a food
processor and blend coarsely.

OTHERS

LEMON GEL
2 cups (500 g) lemon juice
¼ cup (50 g) superfine sugar
1 tablespoon (8 g) agar powder

In a saucepan, heat the lemon juice to boiling, then add the superfine sugar
mixed with the agar powder. When cool, mix in the food processor.
—
RASPBERRY PRESERVES

1 cup (250 g) frozen raspberries

¾ cup (150 g) superfine sugar
1¼ teaspoons (5 g) pectin NH
2 teaspoons (10 g) lemon juice

In a saucepan, heat the raspberries with half the superfine sugar. Stir in the
second half of the sugar mixed with the pectin NH. Boil for 1 minute, then add
the strained lemon juice. Mix and transfer to a vacuum-sealed bag.

MERINGUE
6 large (200 g) egg whites (¾ cup plus 1 tablespoon)
¾ cup plus 3 tablespoons (180 g) superfine sugar
1⅔ cups (200 g) confectioners’ sugar
¼ cup (20 g) unsweetened cocoa powder

In the bowl of an electric stand mixer fitted with a whisk, whip the egg whites
with the superfine sugar. Using a silicone spatula, gently fold in the
confectioners’ sugar. Transfer to a pastry bag fitted with a 1/16-inch (18-mm)
plain tip and pipe lines of meringue on a baking sheet lined with parchment
paper. Preheat the oven to 200°F (90°C). Dust the meringues with cocoa powder
and bake in the oven for 1 hour.

—
SIMPLE SYRUP (30 BRAUME SYRUP)

6⅔ cups (1.3 kg) superfine sugar

In a saucepan, mix 4¼ cups (1 liter) water with the superfine sugar. Heat to a
rolling boiling over high heat. Remove from the heat, let cool to room
temperature, then store the syrup in the refrigerator.
 GLOSSARY

INGREDIENTS

—
AGAR
A natural plant-based setting agent extracted from red algae.

—
BÉTON HONEY
Collected in an urban environment, this honey is renowned for its complex
flavor.

—
CHIA
Chia is an herbaceous plant that is native to Mexico. Cultivated for its seeds by
the Aztecs, chia – which has many properties – is becoming increasingly popular
in Western countries and in nouvelle cuisine.

—
CODINEIGE
White powdered sugar that looks like snow and is popular in pastry making,
because it does not melt on damp surfaces.

—
COUVERTURE CHOCOLATE
Chocolate with a high cocoa butter content, used in pastry and confectionery
making. Available in specialty stores or online.

—
CUSTARD POWDER
A starch-based powder used as a thickener, particularly to make creams or flans.
Available in specialty stores or online. It can be replaced with cornstarch or
flour.

—
FAT-SOLUBLE FOOD COLORING
Food coloring powder that dissolves in fats, as opposed to water-soluble food
coloring, which dissolves in water. Used to decorate chocolate, sweet pastry, or
almond paste. PCB® is a high-quality brand of food coloring.

—
FEUILLETINE
A crispy confection made from wafer cookies, available as flakes from specialty
stores and online.

—
FONDANT
A mixture of sugar and water, used to ice cakes. It can be used white or with
food coloring.

—
GLUCOSE POWDER
Used to improve the texture and preserve ice cream without making it too
sugary. Available in specialty stores or online.

—
KAFFIR LIME
An ancient citrus fruit from Indonesia. Kaffir limes are similar to lemons, but
have a bumpy green skin and are more acidic.

—
PECTIN NH
A natural thickener that can be extracted from different fruits, such as apples or
grapes. Available in specialty stores or online.

—
PILONCILLO SUGAR
Also known as panela sugar or sometimes piloncillo Mexican brown sugar, it is
a very popular ingredient in Latin America. It is a cane syrup juice which is
cooked, then cooled and packed in solid cones.

—
PROPOLIS
Propolis is a natural plant product harvested by bees from some tree buds. Found
at the entrance of the hive, it protects the bees by acting as a natural sterilizing
shield. Beekeepers collect the propolis after the honey harvest. It has many
antifungal, antibacterial, and antimicrobial properties, and it can be consumed in
syrup, capsules, or found in some types of honey.

—
SARAWAK PEPPER
A black pepper from Malaysia used for its woody and fruity aromas.

—
STABILIZER
A food additive used to add texture to a food or keep it at a certain consistency.

—
SUPER NEUTROSE
A stabilizer for use in sorbet that absorbs water from their mixtures and gives
them body.

—
TAGETES
A genus of plants with fragrant yellow or orange flower heads such as the French
marigold (Tagetes patula) or Mexican marigold (Tagetes erecta).

—
TARTARIC ACID
A powder used as an emulsifier, it is used in pastry making to stimulate and
stabilize flavors and colors.

—
TRIMOLINE (INVERTED SUGAR)
Sugar that comes in a white paste. It adds a moisture and improves preservation.
It can be replaced with acacia honey.
—
XANTHAN GUM
Emulsifying powder with strong thickening qualities.

—
YUZU
An Asian citrus fruit that is commonly used in Japanese cuisine. Available in
Asian grocery stores.

TECHNIQUES

—
BAIN-MARIE (COOK IN A)
A cooking method for cooking foods in a heatproof bowl that is placed over a
saucepan containing boiling water.

—
BLIND BAKE
Prebake or bake a tart shell covered with parchment paper and filled with dried
beans or pie weights to make sure that the shell retains its shape.

—
BROWN THE BUTTER (BEURRE NOISETTE)
When the butter has melted, the whey at the bottom of the saucepan starts to
caramelize, giving the butter a subtle nutty smell. Make sure you avoid letting it
burn – this will make it bitter.

—
BRUNOISE (CUT INTO)
Cut food into small dice.

—
CHURN
Process an ice cream or sorbet mixture in an ice cream maker or a freezer until it
solidifies.
—
COAT
Completely cover, or enrobe, an element with a thicker or thinner layer to protect
or decorate it.

—
CRUST
By letting a preparation dry before baking, the surface will harden slightly and
no longer be sticky when touching with a finger.

—
DEGLAZE
Rapidly reducing the temperature of a liquid by adding a liquid or solid
ingredient.

—
EMULSIFY
Vigorously mix a mixture to incorporate air into it.

—
GLAZE OR COAT
Covering a food or mixture with a liquid so that it is completely covered.

—
KNEAD
Mix different ingredients together to obtain a smooth dough, with or without
body, depending on the length of time they have been kneaded.

—
LINE
Use dough to line a pan, ring, or mold.
–
POACH
Cook a product in hot liquid.

—
REDUCE
Cook in a saucepan without a lid to reduce the volume of a cooking liquid.
—
RISE
Let a dough swell in a warm place.

—
ROLL OUT
Using a rolling pin or pasta machine to roll out a dough.

—
RUB-IN
Make a mixture of ingredients crumbly by working it by hand.
–
SIFT
Filter to remove lumps and obtain a fine, even powder.

—
SMOOTH
Work a liquid mixture vigorously with a whisk to make it smooth, or using a
spatula or silicone spatula, to smooth the surface of a mixture to make it
completely flat.

—
SOFTEN BUTTER
Working room temperature butter to make it smooth.

—
STEW
Cook a mixture gently and slowly until the consistency of a compote is obtained.

—
THICKEN
Make a juice, broth, or sauce thicker using an ingredient such as flour,
cornstarch, another starch, a fat, egg yolks, etc.

—
THIN
To make a mixture less thick by adding liquid.
—
TIGHTEN
Whisk the egg whites vigorously while gradually adding sugar to make them
firm and homogeneous.

—
TOAST
Dry-cook nuts or seeds to remove their water content.

—
WHIP
Whisk an element or mixture to incorporate air and increase the volume.
–
WHISK/STIR UNTIL PALE
Use a wire whisk or a spatula to vigorously mix an egg yolk and sugar mixture
until it turns pale.

UTENSILS

—
AIRBRUSH GUN
A kitchen utensil that can be used to cover cakes, chocolate, or sugar with a food
coloring or coating.

—
CHEF’S KITCHEN TORCH
A gas-powered utensil with a flame that can be used to caramelize desserts, toast
or flambé dishes, or brown meats. It consists of a burner and a gas canister.

—
CONICAL SIEVE
A metal sieve (or strainer) that can be used to strain and sift ingredients and
mixtures.

—
COOKIE CUTTER
A metal or plastic utensil that can be crimped or plain and is available in many
different shapes. It can be used to cut or shape dough.

—
DRUM SIEVE
A utensil in the shape of a circle fitted with a fine metallic mesh that can be used
to sift ingredients through, removing impurities and making the ingredients finer.

—
IMMERSION BLENDER
A handheld blender that can be used to remove lumps from mixtures. It has a
long neck and a tip with rotating blades.

—
MANDOLINE
A utensil with adjustable blades that allows for food to be cut into thin, even
slices.

—
MICROPLANE®
A grater that is used to obtain very fine zest or to finely grate hard cheeses.

—
MIXING BOWL
A hemispherical bowl, often made of stainless steel, that is used in cooking and
pastry baking to mix ingredients. The shape facilitates the use of a whip, beaters,
or whisk.

—
OFFSET SPATULA
A utensil with a blade of varying length, it ends in a round or straight end and
can be used to fold foods without damaging them or to cover – in other words, to
cover a cake with an even coat of a mixture.

—
PARCHMENT PAPER
Paper coated with a thin layer of silicone that can be used in high temperatures
and provides a nonstick surface without using a fat.
—
PARING KNIFE
A small knife with a short, pointed blade. Its sharp, smooth blade can be used to
cut, peel, trim, or carve various foods.

—
PASTA MACHINE
Machine with two cylinders through which dough is passed to lengthen or thin it
out.

—
PASTRY BAG
A flexible, waterproof cone-shaped bag at the end of which a tip can be inserted.

—
SILICONE SPATULA
A spatula made of silicone that can be used to gently stir mixtures containing, for
example, the soft peaks of egg whites. It can also be used to scrape all the
mixture out of a bowl.

—
SILPAT® BAKING MAT
A silicone mat used to cook or freeze. Available in specialty stores. Other brands
of silicone mat can also be used.

—
TIP
The end piece that can be inserted at the end of a pastry bag. There are different
types: plain, round, fluted, with or without teeth, etc. They allow for a more
precise decoration using many different types of mixtures.
Preface by Yohann Caron
Introduction by Cédric Grolet
Summary

7 A.M. – Pastries
CROISSANTS
PAIN AU CHOCOLAT
RAISIN ROLLS
STAR PALMIER
RASPBERRY ROLLS
LATTICED APPLE PASTRIES
KOUIGN-AMANN
APPLE TURNOVER
APRICOTS WITH PINE NUTS
PUFF PASTRY BRIOCHE FLAN TARTS
ALMOND HEDGEHOG
SEEDED ROLLS
LEMON ROLLS
PUFF PASTRY CROWN
XL MADELEINE
PRALINE BRIOCHE
SAVOY CAKE
POWDERED KUGELHOPFS
PANCAKES
YOGURT CAKE
MARBLED CHOCOLATE VANILLA CAKE

11 A.M. — Cakes
DIVORCÉS
CITRUS BABA
GRANDMA’S CRÈME CARAMEL
CLAFOUTIS
FRUIT BASKETS
SACHER CAKES
WHITE FORESTS
FRAISIER CAKE
FRAMBOISIER CAKE
VANILLA OPERA CAKE
HAZELNUT PARIS-BREST
TROPÉZIENNE
MARVELOUS CHOC’
PRALINE SUCCESS
PEARS IN LACE
CHESTNUTS IN BASKETS
CITRUS FLOWERS
ZEBRA VACHERINS
ÉCLAIRS
ECLAIR RELIGIEUSES
PEACH TART
GRANDMA ROSE’S TARTE TATIN
OLD-FASHIONED APPLE TART
RHUBARB CRUNCH
BLACKBERRY PUFF
PUFF PASTRY EXPRESS
BASQUE CAKE
TIRAMISU OPERA
VANILLA-CARAMEL SAINT-HONORÉ
CHOCOLATE TRIANON
CHOCOLATE FONDANT
CUSTARD IN CHOCOLATE MOUSSE
HEALTHY SEEDED GALETTE
PISTACHIO GALETTE
SUGAR BRIOCHE
CRISPY EGGS

— Bites to go
RASPBERRY CRISP
CEREAL BARS
WAFFLE BARS
FINANCIERS
VANILLA CHOUQUETTES
CREAM TART
COCONUT HEARTS
RASPBERRY LUNETTES
XXL CHOCOLATE COOKIE

3 P.M. – Desserts
JOHOR COFFEE
CARAMELIZED RICE CRISPS
MELON GRANOLA
STRAWBERRY ICE POPS
HONEY CORAL
SALTED CHOCOLATE
TART MANGO LEAVES
MERINGUE SOUFFLÉS
GRAPEFRUIT MARIGOLDS
FOREST PEPPER COCONUT
BLACK RICE CHERRY
VANILLA BUBBLES
COLORFUL RHUBARB
DILL RASPBERRIES

– Frosted fruits
FRESH APRICOTS
PINEAPPLE
BANANAS
CHERRIES
LIMES
COCONUT
TART KAFFIR LIMES
FIGS
KIWIFRUIT
FRESH MANGOES
PASSION FRUIT
PEACHES
PEARS
APPLES
5 P.M. – End of baking
FRENCH TRADITION
FRENCH TOAST

ANNEXES
BASIC RECIPES
GLOSSARY
INDEX
ALPHABETICAL INDEX
INDEX BY RECIPE TYPE
INDEX BY INGREDIENT
BIOGRAPHY
ACKNOWLEDGMENTS
 ALPHABETICAL INDEX

A
ALMOND HEDGEHOG
APPLES
APPLE TURNOVER
APRICOTS WITH PINE NUTS

B
BANANAS
BASQUE CAKE
BLACKBERRY PUFF
BLACK RICE CHERRY
PRALINE BRIOCHE

C
CARAMELIZED RICE CRISPS
CEREAL BARS
CHERRIES
CHESTNUTS IN BASKETS
CITRUS BABA
CITRUS FLOWERS
CHOCOLATE FONDANT
CHOCOLATE TRIANON
CLAFOUTIS
COCONUT
COCONUT HEARTS
COLOURFUL RHUBARB
CREAM TART
CRISPY EGGS
CROISSANTS
CUSTARD IN CHOCOLATE MOUSSE

D
DILL RASPBERRIES
DIVORCÉS

E
ECLAIR RELIGIEUSES
ÉCLAIRS

F
FIGS
FINANCIERS
FOREST PEPPER COCONUT
FRAISIER CAKE
FRAMBOISIER CAKE
FRENCH TOAST
FRENCH TRADITION
FRESH APRICOTS
FRESH MANGOES
FRUIT BASKETS

G
GRANDMA ROSE’S TARTE TATIN
GRANDMA’S CRÈME CARAMEL
GRAPEFRUIT MARIGOLDS

H
HAZELNUT PARIS-BREST
HEALTHY SEEDED GALETTE
HONEY CORAL
J
JOHOR COFFEE

K
TART KAFFIR LIMES
KIWIFRUIT
KOUIGN-AMANN

L
LATTICED APPLE PASTRIES
LEMON ROLLS
LIMES

M
MARBLED CHOCOLATE VANILLA CAKE
MARVELOUS CHOC’
MELON GRANOLA
MERINGUE SOUFFLÉS

O
OLD-FASHIONED APPLE TART

P
PAIN AU CHOCOLAT
PANCAKES
PASSION FRUIT
PEACH TART
PEACHES
PEARS
PEARS IN LACE
PINEAPPLE
PISTACHIO GALETTE
POWDERED KUGELHOPFS
PRALINE SUCCESS
PUFF PASTRY BRIOCHE FLAN TARTS
PUFF PASTRY CROWN
PUFF PASTRY EXPRESS

R
RAISIN ROLLS
RASPBERRY CRISP
RASPBERRY LUNETTES
RASPBERRY ROLLS
RHUBARB CRUNCH

S
SACHER CAKES
SALTED CHOCOLATE
SAVOY CAKE
SEEDED ROLLS
STAR PALMIER
STRAWBERRY ICE POPS
SUGAR BRIOCHE

T
TART MANGO LEAVES
TIRAMISU OPERA
TROPÉZIENNE

V
VANILLA BUBBLES
VANILLA-CARAMEL SAINT-HONORÉ
VANILLA CHOUQUETTES
VANILLA OPERA CAKE

W
WAFFLE BARS
WHITE FORESTS

X
XL MADELEINE
XXL CHOCOLATE COOKIE

Y
YOGURT CAKE

Z
ZEBRA VACHERINS
 INDEX BY RECIPE TYPE

– Pastries
APPLE TURNOVER
APRICOTS WITH PINE NUTS
BLACKBERRY PUFF
CROISSANTS
KOUIGN-AMANN
LATTICED APPLE PASTRIES
LEMON ROLLS
PAIN AU CHOCOLAT
PUFF PASTRY CROWN
PUFF PASTRY EXPRESS
RAISIN ROLLS
RASPBERRY CRISP
RASPBERRY ROLLS
SEEDED ROLLS

– Choux paste
DIVORCÉS
ECLAIR RELIGIEUSES
ÉCLAIRS
VANILLA CHOUQUETTES

– Tarts and tartlets

CHESTNUTS IN BASKETS
CITRUS FLOWERS
CREAM TART
FRUIT BASKETS
GRANDMA ROSE’S TARTE TATIN
OLD-FASHIONED APPLE TART
PEACH TART
PEARS IN LACE
RHUBARB CRUNCH

– Cookies and small cakes

CEREAL BARS
COCONUT HEARTS
CRISPY EGGS
FINANCIERS
PANCAKES
RASPBERRY LUNETTES
SACHER CAKES
HEALTHY SEEDED GALETTE
STAR PALMIER
WAFFLE BARS
XL MADELEINE
XXL CHOCOLATE COOKIE

– Cakes and desserts

ALMOND HEDGEHOG
BASQUE CAKE
CHOCOLATE FONDANT
CHOCOLATE TRIANON
CITRUS BABA
CLAFOUTIS
FRAISIER CAKE
FRAMBOISIER CAKE
HAZELNUT PARIS-BREST
MARBLED CHOCOLATE VANILLA CAKE
MARVELOUS CHOC’
PISTACHIO GALETTE
PRALINE SUCCESS
PUFF PASTRY BRIOCHE FLAN TARTS
SAVOY CAKE
TIRAMISU OPERA
TROPÉZIENNE
VANILLA-CARAMEL SAINT-HONORÉ
VANILLA OPERA CAKE
WHITE FORESTS
YOGURT CAKE
ZEBRA VACHERINS

– Crèmes and mousses

CUSTARD IN CHOCOLATE MOUSSE
GRANDMA’S CRÈME CARAMEL

– Desserts in bowls
BLACK RICE CHERRY
CARAMELIZED RICE CRISPS
COLORFUL RHUBARB
DILL RASPBERRIES
FOREST PEPPER COCONUT
GRAPEFRUIT MARIGOLDS
HONEY CORAL
JOHOR COFFEE
MELON GRANOLA
MERINGUE SOUFFLÉS
SALTED CHOCOLATE
STRAWBERRY ICE POPS
TART MANGO LEAVES
VANILLA BUBBLES

– Frozen desserts
APPLES
BANANAS
CARAMELIZED RICE CRISPS
CHERRIES
COCONUT
FIGS
FOREST PEPPER COCONUT
FRESH APRICOTS
FRESH MANGOES
GRAPEFRUIT MARIGOLDS
HONEY CORAL
JOHOR COFFEE
TART KAFFIR LIMES
KIWIFRUIT
LIMES
MELON GRANOLA
MERINGUE SOUFFLÉS
PASSION FRUIT
PEACHES
PEARS
PINEAPPLE
SALTED CHOCOLATE
STRAWBERRY ICE POPS
TART MANGO LEAVES
VANILLA BUBBLES
ZEBRA VACHERINS

– Breads and brioches

PRALINE BRIOCHE
FRENCH TOAST
FRENCH TRADITION
POWDERED KUGELHOPFS
SUGAR BRIOCHE
 INDEX BY RECIPE TYPE

A
Agar
Aloe vera
Almond
Almond, blanched
Almond, ground
Almond, slivered
Amaranth shoots
Apple
Apple, Granny Smith
Apple, Granny Smith juice
Apple, Royal Gala
Apple, traditional variety
Apricot
Apricot pulp
Apricot puree

B
Banana, baby
Banana, Ponthier® pulp
Banana flesh
Baking soda
Basil shoot
Blackberry
Blueberry, wild
Buckwheat
C
Cinnamon, ground
Cherry
Cherry, Boiron® (puree)
Cherry, Burlat
Chestnut
Chestnut, candied
Chestnut cream
Chestnut paste
Chia seed
Chocolate
Chocolate, 70%
Chocolate, Caribbean dark
Chocolate, dark or vegetable charcoal
Chocolate, Guanaja
Chocolate, Manjari dark
Chocolate, milk
Chocolate, Peruvian
Chocolate, Peruvian mass
Chocolate, white
Chocolate bar
Chocolate chips
Chocolate couverture 70%
Chocolate couverture Alain Ducasse
Chocolate shavings
Clove
Clove, ground
Cocoa
Cocoa, Peruvian paste
Cocoa butter
Cocoa nibs
Cocoa paste
Cocoa powder
Coconut
Coconut, shredded
Coconut milk
Coconut puree
Coconut water
Codineige
Coffee, ground
Coffee paste
Coffee powder
Cornstarch
Cranberries, dried
Cream
Cream, Borniambuc®
Cream, heavy
Cream, heavy Borniambuc®
Cream, pastry
Cream, UHT
Cream, whipping
Custard powder

D
Dill

F
Feuilletine flakes
Fig
Fig, dried
Fig, round from Bordeaux
Fig leaf
Flaxseeds
Flour, chestnut
Flour, chickpea (garbanzo)
Flour, pastry
Fondant
Food coloring, orange
Fromage blanc
G
Gelatin mass
Gelatin, sheet
Ginger
Ginger juice
Glucose
Glucose powder
Grape, black
Grape, green
Grapefruit
Grapefruit zest
Grapeseed oil

H
Hazelnut
Hazelnut, chopped
Honey
Honey, Béton®
Honey, flower
Honey, lavender
Honey with propolis

J
Juniper berry

K
Kaffir lime
Kaffir lime pulp
Kirsch
Kiwifruit, golden
Kiwifruit, green

L
Lemon
Lemon confit
Lemon juice
Lemon zest
Lime
Lime flesh
Lime peel
Lime juice
Lime zest

M
Malibu®
Mango
Mango, yellow
Mango, Thai
Marigold
Mascarpone
Melon
Melon, orange
Melon, green
Milk
Milk, instant dry powder
Milk, vanilla
Mint
Morello cherry
Morello cherry in kirsch
Morello cherry juice
Morello cherry puree

N
Nougat

O
Olive oil
Oats
Orange
Orange juice
Orange zest

P
Passion fruit
Passion fruit pulp
Paste, almond
Paste, almond-raspberry
Paste, almond-strawberry
Paste, chestnut
Paste, hazelnut
Peach
Peach, white
Peach juice
Peach pulp
Peanuts
Pectin NH
Pepper
Pepper, forest
Pepper, Sarawak
Pepper, verbena
Pineapple
Pineapple, Boiron® pulp
Pineapple juice
Pine nut
Pistachio
Pistachio, ground
Pear, Bartlett
Pear, Conference
Pear pulp
Potato starch
Praline, hazelnut
Praline, rose
Pumpkin seed

Q
Quinoa, black
Quinoa, red
Quinoa, white

R
Raisin
Raspberry
Raspberry juice
Rhubarb
Rum
Rum, dark
Rice, black venere
Rice, basmati
Rice, carnaroli white
Rice, dark
Rosemary, ground

S
Sage
Salt, Guérande
Seeds
Seed paste
Semolina wheat
Sesame seed, black
Sesame seed, toasted
Sesame seed, white
Stabilizer
Starter
Starter, liquid
Strawberry
Strawberry, wild
Strawberry juice
Strawberry pulp
Sugar, brown
Sugar, confectioners’
Sugar, dark brown
Sugar, light brown
Sugar, pearl
Sugar, piloncillo
Sunflower oil
Sunflower seeds
Super neutrose

T
Tartaric acid
Thyme
Trimoline (inverted sugar)

V
Vanilla, dried powder
Vanilla, liquid
Vanilla bean
Vanilla bean from Madagascar
Vanilla bean from Tahiti
Vanilla from Tahiti
Vanilla ganache
Vanilla seeds
Vanilla paste
Vanilla powder
Vinegar, balsamic
Vinegar, raspberry
Vinegar, white distilled

W
Williamine®
X
Xanthan gum

Y
Yogurt, goat milk
Yogurt, plain
Yuzu
Photo taken at the InterContinental Paris Le Grand.
BIOGRAPHY

Cédric Grolet, who has been pastry chef at Le Meurice since 2012, took his first
steps in pastry making at the age of thirteen with his grandfather, a chef in a big
hotel. Already mesmerized by the world of desserts, he started his two-year
professional confectionery course, then completed a further two years of study at
a technical school in Yssingeaux.
Armed with his diplomas, he moved to Paris in 2006 and began to develop his
ranges in an emblematic establishment, Fauchon. This crucial and extremely
enriching step allowed him to improve his techniques and gain know-how, but,
most important, to work with Christophe Adam, Benoît Couvrand, and
Christophe Appert, three chefs who would influence, each in their own way, his
identity as a pastry chef. After five years, he moved on to new horizons. He was
welcomed at Le Meurice by Yannick Alléno and Camille Lesecq, who taught
him the importance of being demanding and of understanding taste. The year
2012, marked by the arrival of Alain Ducasse at Le Meurice, also represented a
major turning point in his career. At the age of twenty-six, he became the pastry
chef of this world-renowned Parisian establishment. Working hard, constantly
challenged by Alain Ducasse, who pushed him to perfect himself and to
constantly strive for the right taste, he was quickly recognized by his peers and
by the public as one of the most promising pastry chefs of his generation. From
2015, he started reaping the fruits of his efforts and was awarded the highest
titles and trophies of the profession, until he received in 2018 the ultimate
recognition, the Best Pastry Chef in the World from the World’s Fifty Best.
Cédric Grolet’s passion for his profession also stems from a desire to pass on his
knowledge and meet new people. For several years now, he has been traveling
the world to give master classes and teach his techniques. In 2017, he wrote his
first book, Fruit, which was a huge success and allowed him to share his recipes
with the general public. In 2018, he opened the Pâtisserie du Meurice by Cédric
Grolet, a space with privileged access to the chef’s creations. Today,
strengthened by his success and always eager for new adventures, he has signed
his second book, soberly entitled Opera. It shares its name with his second
boutique, which opened its doors in late 2019 on the eponymous Parisian square.
—
CÉDRIC GROLET IN A FEW DATES

1985 Born in Firminy, near Saint-Étienne

2000 Began his professional training as a pastry chef

2006 Began working at Fauchon

2011 Became sous chef at Meurice

2012 Became pastry chef at Meurice

2015 Named Pastry Chef of the Year by Le Chef magazine

2016 Received the Pastry Chef of the Year Excellence Award from Relais
Desserts and Pastry Chef of the Year trophy from Les Toques Blanches

2017 Named Pastry Chef of the year by Omnivore and World’s Best Pastry Chef
in New York

2018 Named World’s Best Pastry Chef by The World’s Fifty Best

2019 Awarded the Grand Vermeille Medal of the City of Paris and the Gold
Talent of the Centre du Luxe et de la Création (Center for Luxury and Creation)
ACKNOWLEDGMENTS

Thank you to my chef grandfather for teaching me rigor and to my artistic

painter grandfather for giving me his creativity;

Thank you to my mom and dad for giving me education and a respect for nature
that allow me to work with all these beautiful products today;

Thank you to Yohann, Ariitea, Sébastien, and Mathieu − without whom this
book could not have been published − for their trust;

Thank you to my two guardian angels, Camille and Marie, for their daily
kindness;

Thank you to Soins Graphiques, Aurélie, Camille, and Pierre, for their talent,
their work, and collaboration on this new adventure;

Thank you to Philippe Vaurès Santamaria for his talent of turning my desserts
into beautiful photos;

Thank you to Alain Ducasse Editions, and especially to Jessica and Francine, for
this latest endeavor;

Thank you to Alain Ducasse for his accompaniment always full of kindness;

Thank you to Franka Holtmann, manager of Le Meurice Hotel, for her trust;

Thank you to Mr. Delahaye for his precious advice;

Thank you to Neolith, who accompanies me in each of my projects, however

crazy they are.
CREDITS

—
COLLECTION DIRECTOR
Alain Ducasse

—
MANAGING DIRECTOR
Aurore Charoy

—
EDITOR
Jessica Rostain

—
PHOTOGRAPHY
Philippe Vaurès Santamaria

—
GRAPHIC DESIGN AND ARTISTIC DIRECTION
Soins graphiques
Pierre Tachon,
Aurélie Mansion, and Camille Demaimay

—
PHOTOENGRAVING
Nord Compo

—
TRANSLATION
Cillero & De Motta

Distributed in North America

by ABRAMS, New York.
The publisher warmly thanks Francine Gaspari for her invaluable help.
Printed in China

eISBN: 978-1-64700-241-1

Legal deposit 4th quarter 2020

© Ducasse Édition 2019

2 rue Paul-Vaillant-Couturier
92532 Levallois-Perret Cedex, France