Stephan Iten Recipe Book 09 2

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Stephen Item is the Corporate Pastry Chef For Felchlin Chocolate Company. His recipes are tested to work in a professional kitchens.

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Stephan Iten Recipe Book 09 2

  1. 1. Chocolate and Pastry Seminar 2009 in the USA Stephan Iten, Corporate Pastry Chef Max Felchlin AG ENTREMETS PETIT GATEAUX VERRINES SUGAR FREE DESSERTS PRALINES CHOCOLATES AMENETIES, SHOWPIECES
  2. 2. Program and Schedule Chocolate and Pastry Seminar in the USA 1st Day: 08:30 am Welcome and Introduction of the Max Felchlin Company Presentation of the Seminar 09.00 am ENTREMETS AND PETIT GATEAUX PREPARATION Apricot Chocolate Passion Florence, sugar free Emanuelle, no added sugar Crudo Vanilla Chrunch Desire Finesse PETIT GATEAUX AND VERRINES PREPARATION Chocolate Croustillant Hazelnut Lemon Raspberry Riserva Chocolate Passion Apple Gianduja Emotion Chocolate Paradise Chocolate Sensation
  3. 3. 12.30 pm Lunch 01.30 pm PRALINES AND CHOCOLATES Lime Tahiti Caramel with Fleur de Sel Centenario Concha Gianduja Lemon Coffee Chocolate Apricot Thyme, no added suagar Praline Centenario Crudo 03.00 pm CHOCOLATE AMENETIES Techniques and tricks 05.00 pm End of the first day 2st Day: 08.30 am Finishing Pralines and Chocolate 10.00 am Finishing Chocolate Ameneties 12.30 pm Lunch 01.30 pm Finishing and decorating Entremets Finishing and decorating Petit Gateaux and Verrines 04.00 pm Buffet Display of all Desserts and Chocolates Final discussion Certificates 05.00 pm End of the Workshop
  4. 4. Apricot Chocolate Passion Entremets Ingredients for 2 rectangular frames of 25 x 8 x 4 cm / 10x3x 1.5 inches Chocolate Sponge Almond Sponge 350 g / 12.3 oz California, almond paste 150 g / 5.2 oz almond powder 150 g / 5.3 oz butter, unsalted, soft 150 g / 5.2 oz powdered sugar 100 g / 3.5 oz granulated sugar 80 g / 2.8 oz egg yolks 150 g / 5.3 oz whole eggs 130 g / 4.5 oz whole eggs 50 g / 1.7 oz milk 130 g / 4.5 oz pastry flour 130 g / 4.6 oz pastry flour 230 g / 8.0 oz egg white 20 g / 0.7 oz Cocoa powder 100 g / 3.5 oz granulated sugar Mix California almond paste, soft butter and granulated Whisk almond powder, powdered sugar, egg yolks and sugar. Slowly add whole eggs and milk. Fold in sieved whole eggs lightly. Whip egg white and half of the pastry flour and Cocoa powder. Spread out on a silpat granulated sugar slowly. Add the other part of granulated sheet and bake in a preheated oven at 180C / 356F for sugar and whip to a meringue. Fold in the pastry flour about 30 minutes. under the egg mixture before incorporating the meringue. Spread out on a flexipan mold and bake in a preheated convection oven at 180C / 356F for about 12 minutes. Milk Chocolate Mousse 250 g / 8.7 oz milk 80 g / 2.8 oz egg yolks Feuillantine 50 g / 1.7 oz granulated sugar 120 g / 4.2 oz Croquantine, flaky wafers 80 g / 2.8 oz Maracaibo Criolait 38% 9 g / 0.3 oz gelatine 20 g / 0.7 oz Granulated Cocoa Butter 600 g / 21.0 oz Maracaibo Criolait 38% 500 g / 17.5 oz heavy cream 35%, liquid Mix tempered Maracaibo Criolait 38% couverture, add Boil milk. Whip egg yolks and granulated sugar well crushed Croquantine wafers and melted Cocoa Butter. before adding to the boiled milk. Reboil to a cream Mix everything well and spread out on a silpat sheet. anglaise (85C / 217F). Add dissolved gelatine leaves and Cool down and cut as desired. Maracaibo Criolait 38% couverture and stir until smooth. Fold in whipped cream. www.felchlin.com
  5. 5. Apricot Chocolate Passion Entremets Apricot Compote TO ASSEMBLE & DECORATE 250 g / 8.7oz apricots, frozen ( IQF) Place the rectangular mold on a plastic sheet, add 1/3 of 1 pce / vanilla beans the Milk Chocolate Mousse. Place an Almond Sponge 4 g / 0.1 oz pectin, yellow ribbon together with the frozen Apricot Compote on top. Add (2 g / 0.1 oz apple pectin for USA) the other part of Milk Chocolate Mousse before placing 70 g / 2.4 oz granulated sugar the Chocolate Sponge. Cover with the Feuillantine. Smooth out and freeze. Demold and glaze with the Dark Boil everything slowly up to 103C / 215F. Place in a Chocolate Glaze. Spray by using the chocolate spray gun rectangular mold of 25 x 8 x 4 cm / 10 x 3 x 1.5 inches and lightly with white colored cocoa butter. Decorate with freeze. coated butter crumble, chocolate flower or fresh apricot slices. Dark Chocolate Glaze 500 g / 17.5 oz heavy cream 35%, liquid 400 g / 14.0 oz sugar syrup 500 g / 17.5 oz water 670 g / 23.4 oz granulated sugar 100 g / 3.5 oz glucose 1000 g / 35.0 oz Ultra Dark, dark coating 200 g / 7.0 oz Gastro 58%, Rondo, dark couverture Boil heavy cream, sugar syrup and glucose. Add Ultra Dark coating and Gastro 58% Rondo couverture. Mix everything until dissolved and homogenize by using a hand blender. Cool down until 30 C / 86 F and glaze the frozen cake. Felchlin Products Art. No. Products CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk / cream CS70E Gastro 58% Rondo, Classic Couverture, dark KK43E California, almond paste 1:1 HA01E Cocoa Powder, 22 24% CS11E Granulated Cocoa Butter HA20E Croquantine, flaky wafers CP51E Ultra Dark, dark coating Notes www.felchlin.com
  6. 6. Florence Entremets, no added sugar Ingredients for 2 cake of 16 cm / 6.5 inches ø Almond Sponge Cake Milk Chocolate Mousse 150 g / 5.2 oz almond powder 125 g / 4.3 oz milk 150 g / 5.2 o maltitol 40 g / 1.4 oz egg yolk 125 g / 4.3 oz whole eggs 25 g / 0.8 o maltitol 80 g / 2.8 oz egg yolk 4 g / 0.1 oz gelatine 120 g / 4.2 oz pastry flour 250 g / 8.7 oz Lacta 38%, no added sugar 270 g / 9.4 oz egg white 300 g /10.5 oz heavy cream 35%, whipped 100 g / 3.5 oz maltitol Boil milk. Whip egg yolk and maltitol. Add boiled milk to Whip egg yolk, whole eggs and maltitol well. Add the egg mixture and reboil to cream anglaise (85 C / almond powder. Whip egg white and the second part of 181 F). Add dissolved gelatine leaves, Lacta 38% maltitol to a meringue. Fold the meringue and the pastry couverture and mix well. Fold whipped cream under. flour in the mixture. Bake in the preheated oven at 180 C / 356 F for about 10 12 minutes. Praline Panna Cotta 375 g / 13.0 oz heavy cream 35%, liquid Praline Cornflakes 30 g / 1.0 oz maltitol 100 g / 3.5 oz Supremo 62%, sugar free 100 g / 3.5 oz Praline F 30 g / 1.0 oz Praline F 4g/ 0.1 oz gelatine 80 g / 2.8 oz cornflakes, sugar free Boil liquid heavy cream and maltitol. Add Praline F and Mix tempered Supremo 62% couverture, Praline F and mix well. Fold dissolved gelatine leaves and mix. Cool crushed cornflakes. Spread out on a silpat sheet and let it down and fill up in 14 cm / 5.5 inches cake mold. set. Cut out a circle and set aside. www.felchlin.com
  7. 7. Florence Entremets, no added sugar TO ASSEMBLE & DECORATE Place the cake ring on a plastic sheet. Add 1/3 of the Milk Chocolate Mousse. Place an Almond Sponge on top followed by the frozen Praline Panna Cotta. Then add another disc of the sugar free Almond Sponge. Fill up with Milk Chocolate Mousse and cover with Praline Cornflakes. Freeze. Demold. Pipe by using a round nozzle the remaining Milk Chocolate Mousse on top and freeze again. Spray by using a chocolate spray gun a mixture of 80% Lacta 38%, no added sugar couverture and 20% Cocoa Butter. Decorate with chocolate curls, gold leaves and macaroons. Felchlin Products Art. No. Products CL71E Lacta 38%, No Added Sugar Couverture, milk CL72E Supremo 62%, Sugar Free Couverture, dark DC09E Praline F, hazelnut filling, firm, no added sugar CS11E Granulated Cocoa Butter Notes www.felchlin.com
  8. 8. Emanuelle Entremets, no added sugar Ingredients for 2 molds of 14 cm / 5.5 inches Almond Sponge Mango Mousse 150 g / 5.2 oz almond powder 130 g / 4.5 oz maltitol 150 g / 5.2 oz maltitol 120 g / 4.2 oz mango purée 125 g / 4.3 oz whole eggs 100 g / 3.5 oz egg yolk 80 g / 2.8 oz egg yolk 8 g / 0.2 oz gelatine leaves 120 g / 4.2 oz pastry flour 140 g / 4.9 oz natural yoghurt 270 g / 9.4 oz egg white 100 g / 3.5 oz Alba 36%, no added sugar 100 g / 3.5 oz maltitol 350 g / 12.2 oz heavy cream 35%, whipped Whip egg yolk, whole eggs and maltitol well. Add Warm up maltitol and mango purée. Add to the egg yolk almond powder. Whip egg white and the second part of and re boil in a bain marie up to 50 C / 120 F. Whip the maltitol to a meringue. Fold the meringue and the pastry mixture until cold. Add slowly dissolved gelatine leaves flour in the mixture. Bake in the preheated oven at 180 C / ,natural yoghurt and melted Alba 36, no added sugar 356 F for about 10 12 minutes. couverture. Slowly fold in whipped cream. Exotic Mango Gelée Glaze for Fruit 200 g / 7.0 oz water 200 g / 7.0 oz juice from the fruits, listed below 40 g / 1.4 oz maltitol 50 g / 1.7 oz granulated sugar 3g/ 0.1 oz orange peel, fresh 3 g / 0.1 oz pectin, yellow ribbon 3g/ 0.1 oz lemon peel, fresh ( 2 g / 0.07 oz apple pectin for USA ) 1 pce / vanilla beans 1 pce fresh lemon, grated 3g/ 0.1 oz ginger, fresh peel 1 pce fresh lime, grated 4g/ 0.1 oz gelatine leaves 1 pce grapefruit, pink 50 g / 1.7 oz white wine 1 pce grapefruit, white 250 g / 8.7 oz mango, cut in cubes 1 pce orange 1 pce mango Boil all ingredients beside the white wine and gelatine leaves. Let it soak for 15 minutes. Strain, add dissolved Cut all the fruits beside the mango in slices. Cut small gelatine leaves and white wine. Fill up in round molds round bowls out of the mango and but aside. Boil the and freeze. juice with granulated sugar and pectin up to 106 C / 220 F. Cool down. Mix together with the fruits. www.felchlin.com
  9. 9. Emanuelle Entremets, no sugar added TO ASSEMBLE & DECORATE Place cake mold on a plane plastic sheet, add 1/3 of the Mango Mousse, place a disc of Almond Sponge, then the Exotic Mango Gelée. Fill up with Mango Mousse and place a second disc of Almond Sponge. Freeze. Demold and spray a mixture of 80% Lacta 38% and 20% Cocoa Butter on the frozen cake. Encircle the cake with macaroons or chocolate squares and place the glazed fruits on top. Decorate with chocolate curls. Felchlin Products Art. No. Products CL79E Alba 36%, No Added Sugar Couverture, white CS11E Granulated Cocoa Butter Notes www.felchlin.com
  10. 10. Crudo Vanilla Crunch Entremets Ingredients for 3 molds of 16 cm / 6.3 inches ø Almond Sponge Concha Chocolate Mousse 300 g / 10.7 oz California 140 g / 5.0 oz granulated sugar 125 g / 4.5 oz egg 50 g / 1.8 oz water 75 g / 2.7 oz egg yolk 5 g / 0.1 oz gelatine 275 g / 9.8 oz egg white 120 g / 4.3 oz egg yolk 100 g / 3.6 oz granulated sugar 100 g / 3.6 oz whole eggs 120 g / 4.3 oz pastry flour, sifted 220 g / 7.9 oz Centenario Concha 70%, 48h 200 g / 7.0 oz caramelized almonds 500 g / 17.9 oz heavy cream 35%, soft whipped Mix California, eggs and egg yolk. Whip up egg white Make a cream anglaise with the granulated sugar, water, and sugar to peak before adding to the California mixture. egg yolk and whole eggs. Add in the melted gelatine. In the end incorporate the sifted flour. Spread out and Pour over the couverture and mix well. Incorporate the sprinkle the crushed caramelized almonds on top. Bake at heavy cream in the end. 200°C / 392°F for 10 minutes. Cut out rectangles of 70 x 245 mm / 2.8 x 9.6 inches. (1 sheet pan of 400 x 600 mm / Crudo Crunch Bottom 15.7 x 23.6 inches.) 150 g / 5.4 oz Praline Croquantine 70 g / 2.5 oz Centenario Crudo 70% Vanilla Panna Cotta Mix and warm up and spread inside the mold with a 200 g / 7.1 oz milk 3.5% spoon. 1 pce / vanilla bean 70 g / 2.5 oz granulated sugar 6 g / 0.2 oz gelatine, soaked Crudo Ganache Layer: 440 g / 15.7 oz heavy cream 35%, liquid 150 g / 5.4 oz heavy cream 35% 30 g / 1.1 oz glucose Warm up the milk, sugar and vanilla bean. Add the 150 g / 5.4 oz Centenario Crudo 70% soaked gelatine leaves and mix. In the end combine with liquid heavy cream. Pour in 120 mm / 4.7 inches ø flexipan Combine everything and homogenize with the hand mold. Let it freeze, demold. blender. www.felchlin.com
  11. 11. Crudo Vanilla Crunch Entremets TO ASSEMBLE & DECORATE Place one layer of Crudo Crunch Bottom inside a mold and spread with a spoon. Pipe in a circle motion one layer of Crudo Ganache and top with a Almond Sponge. Add a Vanilla Panna Cotta disc and top with another Almond Sponge. Fill in the Concha Chocolate Mousse and level nice. Freeze. Level after 20 minutes the top of the cake with some extra Concha Chocolate Mousse. When frozen, place a stencil on top and spread some of the remaining Concha Chocolate Mousse on top. Remove the stencil. Freeze again. Spray by using a chocolate spray gun with 70% of dark couverture and 30% of Cocoa Butter. Decorate with macaroons and chocolate squares. Felchlin Products Art. No. Products CR13E Centenario Crudo 70%, Jubilee Grand Cru Couverture, dark CR12E Centenario Concha 70%, 48h, Jubilee Grand Cru Couverture, dark KK43E California, almond paste 1:1 DC14E Praline Croquantine, almond cream with flaky wafers CS11E Granulated Cocoa Butter Notes www.felchlin.com
  12. 12. Desire Entremets Ingredients for 4 molds of 16 cm / 6.5 inches ø Chocolate Sponge Vanilla Crémeux 300 g / 10.7 oz California, almond paste 220 g / 7.7 oz heavy cream 35%, liquid 125 g / 4.5 oz whole eggs 220 g / 7.7 oz milk 75 g / 2.7 oz egg yolk 150 g / 5.2 o egg yolks 275 g / 9.8 o egg white 2 pces vanilla beans 100 g / 3.6 oz granulated sugar 220 g / 7.7 oz Edelweiss 36% 80 g / 2.9 oz pastry flour 4.5g / 0.1 oz gelatine 40 g / 1.4 oz Cocoa powder 150 g / 5.2 oz Maracaibo Clasificado 65% Rondo Boil liquid cream, milk and vanilla beans. Add to the egg yolk and reboil to cream anglaise (85 C / 181 F). Whisk California, whole eggs and egg yolk. Whip up Incorporate Edelweiss 36% couverture and dissolved separately egg white and sugar to peak and fold in the gelatine leaves, mix well and cool down. Fill up in cake mixture. In the end incorporate the sifted pastry flour and molds or flexipan molds and freeze. Cocoa powder. Slowly incorporate Maracaibo Clasificado 65% Rondos. Bake at 200°C / 392°F for 10 minutes. Makes Raspberry Coulis 1 sheet pan of 400 x 600 mm /15.7 x 23.6 inches. 200 g / 7.0 oz fresh raspberries 40 g / 1.4 oz granulated sugar Butter Crumble 10 g / 0.3 oz lime juice, fresh 200 g / 7.0 oz soft butter, unsalted 1 pce / vanilla beans 100 g / 3.5 oz powdered sugar 100 g / 3.5 oz raspberry purée 120 g / 4.2 oz hazelnut flour 2g/ 0.0 oz gelatine 2 g / 0.0 oz fleur de sel (sea salt) 40 g / 1.4 oz butter 200 g / 7.0 oz pastry flour, sieved Lay out on a silpat sheet fresh raspberries, granulated Mix soft butter, powdered sugar and fleur de sel. sugar, vanilla beans, lime juice and butter. Bake in a Incorporate hazelnut flour. Add slowly pastry flour. Let it preheated oven at 160 C / 310 F for about 15 minutes. set in the refrigerator. Make butter crumble and bake at Slowly warm up raspberry purée and then add the 160 C / 320 F. dissolved gelatine leaves, mix well. Cool down and incorporate the baked raspberries. Fill up in molds of 14 cm / 5.5 inches and freeze. www.felchlin.com
  13. 13. Desire Entremets Milk Chocolate Mousse TO ASSEMBLE & DECORATE 150 g / 5.2 oz heavy cream 35%, liquid Bake Butter Crumble in between two rings (16 cm / 6. 5 150 g / 5.2 oz milk inches and 14 cm / 5.5 inches ø) in a preheated oven at 100 g / 3.5 oz egg yolks 160 C / 312 F for about 15 minutes. Remove and cool 7 g / 0.2 oz gelatine down, set aside. 100 g / 3.5 oz Maracaibo Clasificado 65% Rondo Place the Vanilla Crémeux between two Raspberry Coulis 330 g /11.5 oz Maracaibo Criolait 38% Rondo discs. Freeze again. Place a 16 cm / 6.5 cm inches ø cake 460 g /16.1 oz heavy cream 35%, whipped ring on a plastic sheet. Add 1/3 of Milk Chocolate Mousse in the ring and place a disc of Chocolate Sponge on it. Warm up milk and heavy cream. Add to egg yolk and Then add the Vanilla Crémeux with the two Raspberry reboil to cream anglaise (85 C / 181 F). Add dissolved Coulis discs and place a second Chocolate Sponge on it. gelatine leaves and couvertures. Mix well and cool down. Fill up with the remaining Milk Chocolate Mousse and Fold in whipped cream. freeze. Demold and glaze the cake with warm ( 30 C / 86 F) caramel glaze. Let it set. Place the whole cake in the Caramel Gelée dusted with powdered sugar Butter Crumble 430 g / 15.0 oz granulated sugar Decorate with fresh raspberries, gold leaves and chocolate 50 g / 1.7 oz glucose curls. 700 g / 24.5 oz heavy cream 35%, liquid 100 g / 3.5 oz water 14 g / 0.4 oz cornstarch 6 g / 0.2 oz gelatine Caramelize granulated sugar and glucose to a light caramel. Heat up heavy cream and add to the caramelized sugar. Mix water and cornstarch together and then combine with the caramel. Reboil for about 2 minutes, add gelatine leaves and mix well. Homogenize by using a hand blender. Set aside. Felchlin Products Art. No. Products KK43E California, almond paste 1:1 HA01E Cocoa powder, 22 24% CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, dark CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk/ cream CS84E Edelweiss 36% Rondo, Surfine Couverture, white Notes www.felchlin.com
  14. 14. Finesse Entremets Ingredients for 3 molds of 16 cm / 6.3 inches ø Sablé Breton Lime Mousseline 240 g / 8.4 oz butter, unsalted, soft 350 g / 12.2 oz milk 240 g / 8.4 oz powdered sugar 5g/ 0.1 oz lime peel, fresh, grated 120 g / 4.2 oz egg yolk 90 g / 3.1 oz egg yolk 340 g / 12.1 oz pastry flour 90 g / 3.1 oz granulated sugar 15 g / 1.0 oz baking powder 40 g / 1.4 oz Vanilla cream powder 50 g / 1.7 oz lime juice, fresh 7 g / 0.2 oz fleur de sel (sea salt) 200 g / 7.0 oz butter, unsalted soft Mix butter, powdered sugar and fleur de sel (sea salt). In a saucepan boil milk, lime juice and fresh, grated lime Add egg yolk. Fold in sieved pastry flour and baking peel. In a bowl mix egg yolk, granulated sugar and powder. Cool down in the refrigerator. Roll out about 1 Vanilla cream powder. Pour 1/3 of the boiling milk over cm / 0.5 inches thick. Cut out a rectangular bottom of 25 x the egg mixture and mix well. Reboil everything for about 8 x 4 cm / 10 x 3 x 1.5 inches and bake at 200°C / 392°F. 2 minutes. Add 100 g / 3.5 oz of soft butter into it. Allow to cool in the refrigerator for a few minutes. Whip the Almond Sponge remaining butter well and incorporate the Mousseline 300 g / 10.7 oz California, almond paste slowly. Whip until the mixture forms small peaks. 125 g / 4.5 oz whole egg 75 g / 2.7 oz egg yolk Mascarpone Mousse 6 pces / fresh lime zest, grated 100 g / 3.5 oz granulated sugar 275 g / 9.8 oz egg white 50 g / 1.7 oz water 100 g / 3.6 oz granulated sugar 120 g / 4.2 oz egg yolk 120 g / 4.3 oz pastry flour 200 g / 7.0 oz Mascarpone cheese Mix California, eggs, egg yolk and fresh lime zest. Whip 250 g / 8.7 oz heavy cream 35%, liquid up egg white and sugar to peak before adding to the 120 g / 4.2 oz Edelweiss 36% California mixture. In the end incorporate the sifted flour. 10 g / 0.3 oz gelatine Spread out and bake in a preheated oven at 200°C / 392°F 450 g / 15.7 oz heavy cream 35%, whipped for 10 minutes. Cut out a rectangle of 25 x 8 x 4 cm / 10 x 3 Whip egg yolk well. Cook water and sugar up to 121 C / x 1.5 inches. (1 sheet pan of 400 x 600 mm / 15.7 x 23.6 250 F and add into the whipped egg yolk (Pâté à bombe). inches.) www.felchlin.com
  15. 15. Finesse Entremets Melt Edelweiss 36% couvertue and slowly fold under the TO ASSEMBLE & DECORATE mixture. Add soft Mascarpone cheese Dissolve gelatine Place the rectangular frame on a plastic sheet. Fill in 1/3 of leaves in warm heavy cream and carefully incorporate the Mascarpone Mousse. Add an Almond Sponge then a into the mixture. Fold in whipped cream. rectangular Lime Mousseline. Again place an Almond Sponge. Add the remaining Mascarpone Mousse. Freeze and demold. Kalamansi Gelée: By using a warm spatula wrinkle out the top of the 110 g / 3.8 oz Kalamansi juice (Boiron) mousse. 30 g / 1.0 oz mandarin, candied Spray the frozen cake with a mixture of 80% Edelweiss 5g/ 0.1 oz lemon zest 36% couverture and 20% Cocoa Butter with green colored 50 g / 1.7 oz granulated sugar butter. Warm up the Kalamansi Gelée and pipe it into the 3g/ 0.1 oz pectin, yellow ribbon prepared wrinkle. Spray the baked Sablé Breton with (2g/ 0.0 oz apple pectin for USA) Edelweiss 36% couverture Place the Finesse Entremets on 20 g / 0.7 oz lemon juice it. Decorate with macaroons, fresh lime zest and chocolate Boil Kalamansi juice, candied mandarin and lemon zest. curls. Add granulated sugar, pectin and lemon juice. Reboil up to 103 C / 215 F. Set aside. Felchlin Products Art. No. Product UE02E Vanilla cream powder, hot KK43E California, almond paste 1:1 CS84E Edelweiss 36% Rondo, Surfine Couverture, white CS11E Granulated Cocoa Butter Notes www.felchlin.com
  16. 16. Chocolate Croustillant Petits Gateaux, no added sugar Ingredients for 12 glasses Almond Dacquoise Boil heavy cream. Whip egg yolks and maltitol well. 350 g / 12.2 oz egg white Combine everything and mix well. Reboil up to 85 C / 380 g / 13.3 oz maltitol 217 F. Strain and add the mixture to the chopped 280 g / 9.8 oz almond powder Supremo 62% and Lacta 38% couvertures. Cool down. 70 g / 2.4 oz pastry flour Whip egg white and maltitol to a meringue. Fold in sieved almond powder and pastry flour. Spread out on a Milk Chocolate Chantilly silpat sheet and bake at 220°C / 460°F. 500 g / 17.5 oz heavy cream 35%, liquid 200 g / 7.0 oz Lacta 38%, no added sugar Boil heavy cream and add to the chopped Lacta 38% Croustillant Croquantine couverture. Mix well. Let it set in the refrigerator for 100 g / 3.5 oz Croquantine about 12 hours. Whip to a Chantilly cream. 70 g / 2.4 oz Lacta 38%, no added sugar 140 g / 4.9 oz Praline F Mix Praline F with Croquantine. Incorporate tempered Butter Crumble Lacta 38% couverture and mix everything together. 200 g / 7.0 oz soft butter, unsalted Spread out on a silpat sheet. Let it set at room 100 g / 3.5 oz maltitol temperature and cut out discs. 120 g / 4.2 oz hazelnut flour 2 g / 0.0 oz fleur de sel (sea salt) 200 g / 7.0 oz pastry flour, sieved Chocolate Crémeux Mix soft butter, maltitol and fleur de sel. Incorporate 250 g / 8.7 oz heavy cream 35%, liquid hazelnut flour. Add slowly pastry flour. Let it set in the 60 g / 2.1 oz egg yolks refrigerator. Make butter crumble and bake at 160 C / 80 g / 2.8 oz maltitol 320 F. 100 g / 3.5 oz Lacta 38%, no added sugar 80 g / 2.8 oz Supremo 62%, sugar free www.felchlin.com
  17. 17. Chocolate Croustillant Petits Gateaux, no added sugar TO ASSEMBLE & DECORATE Place a disc of Croustillant Croquantine in the glass. By using a pastry bag pipe in Chocolate Crémeux and let it set for a few minutes. Add a disc of Almond Dacquoise. Pipe half way up with Milk Chocolate Chantilly. Cool in the refrigerator. Place some Butter Crumble and Supremo 62% chocolate curls on top. Felchlin Products Art. No. Products CL72E Supremo 62%, Sugar Free Couverture, dark CL71E Lacta 38%, No Added Sugar Couverture, milk HA20B Croquantine, flaky wafers DC09E Praline F, hazelnut filling, firm, no added sugar Notes www.felchlin.com
  18. 18. Hazelnut Lemon Petits Gateaux Ingredients for 15 glasses. Almond Sponge Praline Croquantine 300 g / 10.7 oz California 300 g / 10.5 oz Praline Croquantine 125 g / 4.5 oz whole eggs 75 g / 2.7 oz egg yolk Lemon Cream 275 g / 9.8 oz egg white 60 g / 2.1 oz lemon juice, fresh 100 g / 3.6 oz granulated sugar 5 g / 0.1 oz lemon peel, fresh 120 g / 4.3 oz pastry flour, sifted 50 g / 1.7 oz granulated sugar 200 g / 7.0 oz crushed, caramelized almonds 50 g / 1.7 oz whole eggs Mix California, eggs and egg yolk. Whip up egg white 40 g / 1.4 oz egg yolk and sugar to peak before adding to the California mixture. 10 g / 0.3 oz butter, unsalted soft In the end incorporate the sifted flour. Spread out and 200 g / 7.0 oz heavy cream 35%, whipped sprinkle crushed caramelized almonds on top. Bake at Boil lemon juice, granulated sugar and lemon peel. Whisk 200°C / 392°F for 10 minutes. Cut out rectangles of 70 x whole eggs and egg yolk together. Add boiled lemon juice 245 mm / 2.8 x 9.6 inches. (1 sheet pan of 400 x 600 mm / to the egg mixture and reboil to a cream anglaise (85 C / 15.7 x 23.6 inches.) 217 F). Strain and cool down. Add soft butter and mix well. Slowly fold whipped cream under. Set aside. Butter Crumble 200 g / 7.0 oz soft butter, unsalted Hazelnut Cream 100 g / 3.5 oz powdered sugar 100 g / 3.5 oz Praline paste 1:1 120 g / 4.2 oz hazelnut flour 50 g / 1.7 oz Praline Rustic Noble 60% 2 g / 0.0 oz fleur de sel (sea salt) 250 g / 8.7 oz heavy cream 35%, whipped 200 g / 7.0 oz pastry flour Warm up Praline paste 1:1 and mix with Praline Rustic Mix soft butter, powdered sugar and fleur de sel. Noble 60%. Fold in whipped cream, set aside. Incorporate hazelnut flour and mix well. Add slowly pastry flour. Let it set in the refrigerator. Make butter crumble and bake in a preheated oven at 160 C / 320 F. www.felchlin.com
  19. 19. Hazelnut Lemon Petits Gateaux TO ASSEMBLE & DECORATE By using a paintbrush, brush the glasses with a thing layer of Maracaibo Criolait 38% couverture. Place soft Praline Croquantine into the glasses. Pipe by using a pastry bag 1/ 3 of Lemon Cream. Place a disc of Almond Sponge and fill up with Hazelnut Cream. Decorate with Butter Crumble and chocolate curls. Felchlin Products Art. No. Products KK43E California, almond paste 1:1 DC46E Praline paste, hazelnut paste DC14E Praline Croquantine, almond cream with flaky wafers DC21E Praline Rustic Noble 60%, hazelnut praline paste with caramelized sugar CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk/cream Notes www.felchlin.com
  20. 20. Raspberry Riserva Petits Gateaux Ingredients for a frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.5 inches Almond Chocolate Sponge Raspberry Fruit Cream 150 g / 5.2 oz almond powder 400 g / 14.3 oz raspberry fruit purée 200 g / 7.0 oz granulated sugar 160 g / 5.6 oz egg yolks 210 g / 7.3 oz egg yolks 130 g / 4.5 oz granulated sugar 3 g / 0.1 oz lemon peel 6 g / 0.2 oz gelatine 45 g / 1.7 oz heavy cream 35%, liquid 150 g / 5.2 oz butter, unsalted, soft 200 g / 7.0 oz egg white Boil raspberry fruit purée, whip egg yolks and granulated 100 g / 3.5 oz granulated sugar sugar well. Mix everything together and reboil until 85°C 150 g / 5.2 oz pastry flour / 185°F Sieve and add dissolved gelatine leaves. Cool 50 g / 1.7 oz Cocoa powder down to 30°C / 86°F. Add soft butter and mix well. Pour Whip granulated sugar, egg yolk and lemon peel well. into a frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.5 inches Add liquid heavy cream. Whip egg white and the second and freeze. part of granulated sugar to a meringue. Combine everything together. Add almond powder, sieved pastry Crispy Feuillantine flour and cocoa powder. Fill in the cake mold and bake in 150 g / 5.3 oz powdered sugar the preheated oven at 180°C / 356°F. Cut as desired. 120 g / 4.2 o butter, unsalted, soft 2g/ 0.7 oz pectin yellow ribbon Chocolate Mousse (1g/ 0.6 oz USA: apple pectin ) 120 g / 4.2 oz granulated sugar 50 g / 1.7 oz glucose 40 g / 1.4 oz water 150 g / 5.3 oz almond slices 100 g / 3.5 oz egg yolks 30 g / 1.0 oz pistachio, chopped 100 g / 3.5 oz whole eggs Warm up powdered sugar, unsalted butter, pectin and 500 g / 17.5 oz Arriba 72% Rondo glucose. Add almond slices & chopped pistachio. Mix 500 g / 17.5 oz heavy cream 35%, whipped well. Spead out on a silpat sheet and bake in the Cook water and granulated sugar up to 120 C / 248 F. preheated oven at 200°C / 392°F for about 20 minutes. Still Whip whole eggs and egg yolks well. Incorporate cooked warm cut out rectangles of 12 x 3 cm / 5 x 1.5 inches. sugar slowly (Pâté à bombe). Incorporate melted Arriba 72% couverture (45 C / 112 F) into the Pâté à bombe and mix well. Fold immediately soft whipped cream under. www.felchlin.com
  21. 21. Raspberry Riserva Petits Gateaux TO ASSEMBLE & DECORATE Place Almond Chocolate Sponge into the frame followed by the frozen Raspberry Fruit Cream. Fill up with Chocolate Mousse. Smooth out by using a spatula. Freeze. Cut in a rectangular size of 12 x 3 cm / 5 x 1.5 inches. Place the Crispy Feuillantine on the side. Decorate with fresh raspberries, gold leaves and white chocolate sticks Felchlin Products Art. No. Products CS87E Arriba 72%, 72h Rondo, Grand Cru Couverture, dark HA01E Cocoa powder, 22 24% Notes www.felchlin.com
  22. 22. Chocolate Passion Fruit Petits Gateaux Ingredients for 1 frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.4 inches. Cut squares of 2.5 x 2 cm / 1.2x 1 inches. Almond Sponge Crémeux Passion 150 g / 5.2 oz almond powder 400 g / 14.0 oz passion fruit purée 150 g / 5.2 oz powdered sugar 120 g / 4.2 oz egg yolk 80 g / 2.8 oz egg yolk 150 g / 5.2 oz whole eggs 130 g / 4.5 oz whole eggs 150 g / 5.2 oz butter soft, unsalted 130 g / 4.5 oz pastry flour 120 g / 4.2 oz powdered sugar 230 g / 8.0 oz egg white 8 g / 0.2 oz gelatine 100 g / 3.5 oz granulated sugar Whip egg yolk, eggs and powdered sugar together. Add Whisk almond powder, powdered sugar, egg yolk and the warm passion fruit purée and reboil until 86 C / 218 F whole eggs lightly. Whip egg white and half of the (cream anglaise). Add dissolved gelatine leaves and soft granulated sugar slowly. Add the other part of the sugar butter. Homogenize by using a hand blender. Fill up in a and whip to a meringue. Fold the pastry flour under the frame and freeze. egg mixture. Add the meringue by slowly folding under the mixture with a spatula. Spread out on a silpat mold Chocolate Mousse and bake in a convection oven at 180 C / 345 F for about 190 g / 6.6 oz heavy cream 35%, liquid 12 minutes. Cool down. 190 g / 6.6 oz milk 80 g / 2.8 oz egg yolk Praline Hazelnut Crunch 40 g / 1.4 oz granulated sugar 250 g / 8.7 oz Praline paste 520 g / 18.2 oz Maracaibo Clasificado 65% Rondo 75 g / 2.5 oz Maracaibo Criolait 38% Rondo 650 g / 21.0 oz heavy cream 35%, whipped 100 g / 3.5 oz Croquantine 15 g / 0.4 oz Granulated Cocoa Butter Boil heavy cream and milk. Whip egg yolk and granulated sugar well. Combine the two mixture and Warm up Praline paste and mix with Croquantine. Add reboil until 86 C / 218 F (cream anglaise). Pour over the melted Cocoa Butter. Fold tempered Maracaibo Criolait Maracaibo Clasificado 65% Rondos and melt until 38% couverture under and spread out in the frame. everything is dissolved. Fold whipped cream under. www.felchlin.com
  23. 23. Chocolate Passion Fruit Petits Gateaux TO ASSEMBLE & DECORATE Place the Praline Hazelnut Crunch into the frame. By using a paintbrush, spray some liquid Maracaibo Criolait 38% couverture on the Crunch. Afterwards put the Almond Sponge on it. Add a second frame to spread out the Crémeux Passion. Place in the refrigerator. Again place a frame and smooth out the Chocolate Mousse. Freeze. By using a chocolate spray gun, spray a mixture of 30% Cocoa Butter and 70% Maracaibo Criolait 38% couverture on the frozen Chocolate Passion Fruit. Demold and cut in desired pieces. Decorate with ChocoBrillant and gold leaves. Felchlin Products Art. No. Products CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, dark CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk / cream HA20B Croquantine, flaky wafers TM99E ChocoBrillant, chocolate glaze CS11E Granulated Cocoa Butter DC46E Praline paste, hazelnut paste Notes www.felchlin.com
  24. 24. Apple Gianduja Petits Gateaux Ingredients for 20 glasses Sablé Breton 240 g / 8.4 oz butter, unsalted, soft Warm milk, add to Piemont Gianduja and mix well. Add 240 g / 8.4 oz powdered sugar dissolved gelatine leaves, cool down. Incorporate 120 g / 4.2 oz egg yolks whipped cream. 340 g / 12.1 oz pastry flour 15 g / 1.0 oz baking powder TO ASSEMBLE & DECORATE 7 g / 0.2 oz fleur de sel (sea salt) Place a spoon of Sautéed Apples into the glasses. Pipe by using a pastry 1/3 of Gianduja Cream. Add a disc of Sablé Mix butter, powdered sugar and fleur de sel (sea salt). Breton into the cream. Place a second spoon of Sautéed Add egg yolks. Fold in sieved pastry flour and baking Apples and pipe up with the remaining Gianduja Cream. powder. Cool in the refrigerator. Roll out about 1 cm / 0.5 Decorate with chocolate and Maracaibo Cocoa Nibs and inches thick. Cut small discs and bake at 200°C / 392°F. caramelized hazelnuts. Sautéed Apples 200 g / 7.0 oz apples Felchlin Products 30 g / 1.0 oz butter unsalted, soft Art. No. Products 30 g / 1.0 oz granulated sugar CP88E Piemont Gianduja, Grand Cru hazelnut Gianduja, dark 5 g / 0.2 oz lemon juice, fresh CA19E Cocoa Nibs Qroquant, caramelized 1 pce fresh rosemary leaves Cut apples in small cubes, caramelize with granulated sugar and lemon juice. Poach the apples cubes, fresh rosemary leaf and soft butter. Cook until soft. Cool down, set aside. Gianduja Cream 200 g / 7.0 oz milk 300 g / 10.5 oz Piemont Gianduja 2 g / 0.0 oz gelatine 300 g / 10.5 oz heavy cream 35%, whipped www.felchlin.com
  25. 25. Emotion Chocolate Petits Gateaux Ingredients for 15 petits gateaux Chocolate Sponge Feuillantine 300 g / 10.7 oz California, almond paste 70 g / 2.4 oz milk 125 g / 4.5 oz whole eggs 160 g / 5.6 oz butter, unsalted 75 g / 2.7 oz egg yolk 130 g / 4.5 oz glucose 275 g / 9.8 oz egg white 200 g / 7.0 oz cane sugar 100 g / 3.6 oz granulated sugar 2 g / 0.0 oz pectin yellow ribbon 80 g / 2.9 oz pastry flour ( 1 g / 0.0 oz apple pectin USA) 40 g / 1.4 oz Cocoa powder 100 g / 3.5 oz almond slices 150 g / 5.2 oz Maracaibo Clasificado 65 % Rondo 100 g / 3.5 oz Cocoa Nibs Whisk California, eggs and egg yolks. Whip up separately Boil milk, butter and glucose. Mix cane sugar and pectin egg white and sugar to peak and fold in the mixture. In together and add to the liquid. Reboil. Incorporate the end incorporate the sifted pastry flour and Cocoa almond slices and Cocoa Nibs. Spread out on silpat sheet, powder. Slowly incorporate Maracaibo Clasificado 65%. cool down. Roll out on a dough sheeter 2 mm / 0.06 inches Bake at 200°C / 392°F in a preheated oven for 10 minutes. thick and bake in a preheated oven at 160 C / 315 F for Makes 1 sheet pan of 400 x 600 mm /15.7 x 23.6 inches. about 12 minutes. Praline Chocolate Filling Nougat Cream 120 g / 4.2 oz Praline paste 180 g / 6.3 oz heavy cream 35%, liquid 60 g / 2.1 oz Maracaibo Creole 49%, Rondo 140 g / 4.9 oz Nougatnosa 50 g / 1.7 oz Maracaibo Clasificado 65%, Rondo 300 g /10.5 oz Madagascar 64%, Rondo 120 g / 4.2 oz Praline Croquantine 130 g / 4.5 oz egg yolk 30 g / 1.0 oz granulated sugar Mix Praline paste 1:1 and Praline Croquantine together. 120 g / 4.2 o butter, unsalted, soft Incorporate Maracaibo Creole 49% and Maracaibo 120 g / 4.2 oz water Clasificado 65%. Spread it out on a silpat sheet. Let it set 20 g / 0.7 oz hazelnut liquor, Francesca and cut out. www.felchlin.com
  26. 26. Emotion Chocolate Petits Gateaux Whip egg yolk and sugar well. Boil liquid heavy cream TO ASSEMBLE & DECORATE and pour over the Nougatnosa filling and Madagascar Pipe by using a pastry bag Nougat Cream in the mold. 64% couverture. By using a hand blender homogenize the Place the cut out Chocolate Cream with the Chocolate mixture well. Incorporate to the whipped egg yolk. sponge on each side into the Nougat Cream. Let it set. Slowly add soft butter, hazelnut liquor and water. Prepare Add a layer of Praline Chocolate Filling followed by to a ganache. another Chocolate Sponge. Freeze. Demold. Spray with a mixture of 1/2 Maracaibo Chocolate Cream Clasificado 65%, 1/5 Cocoa butter and red colored cocoa 650 g /22.7 oz heavy cream 35%, liquid butter. Let it set and place on top of a baked Feuillantine. 380 g /13.3 oz Maracaibo Criolait 38%, Rondo Decorate with ChocoBrillant, gold leaves and chocolate discs. Boil liquid cream, add Maracaibo 38% couverture and mix to a ganache. Place the ganache in a frame of 26 x 35 cm / 10.24 x 13.8 inches. Place a layer of chocolate sponge (the same size as the frame). Let it freeze. Cut individual sizes of 10 x 1 cm / 4x 0.5 inches. Felchlin Products Art. No. Products HA01E Cocoa powder, 22 24% CS11E Granulated Cocoa Butter CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, dark KK43E California, almond paste 1:1 DC14E Praline Croquantine, almond cream with flaky wafers CS58E Maracaibo Creole 49% Rondo, Grand Cru Couverture, dark with cream DC46E Praline paste, hazelnut paste CA19E Cocoa Nibs Qroquant, caramelized CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with cream/ milk DC43E Nougatnosa, almond hazelnut cream with pieces of nougat TM99E ChocoBrillant, chocolate glaze CS88E Madagascar 64%, 72h Rondo, Grand Cru Couverture, dark Notes www.felchlin.com
  27. 27. Paradise Petits Gateaux, no added sugar Ingredients for 15 flexipan pastry molds Almond Sponge 75 g / 2.5 oz almond slices 150 g / 5.2 oz almond powder 75 g / 2.5 oz cornflakes, crushed, sugar free 150 g / 5.2 oz maltitol Boil first part of maltitol and butter. Add pectin and the 125 g / 4.3 oz whole eggs other part of maltitol, reboil. Incorporate almond slices 80 g / 2.8 oz egg yolk and crushed cornflakes. Place on a silpat sheet and spread 120 g / 4.2 oz pastry flour out. Bake in a preheated oven at 160 C / 320 F. 270 g / 9.4 oz egg white 100 g / 3.5 oz maltitol Chocolate Cream: Whip egg yolk, whole eggs and maltitol well. Add 250 g / 8.7 oz heavy cream 35%, liquid almond powder. Whip egg white and the second part of 100 g / 3.5 oz milk maltitol to a meringue. Fold the meringue and the pastry 50 g / 1.7 oz maltitol flour in the mixture. Bake in the preheated oven at 180 C / 150 g / 5.2 oz Supremo 62%, sugar free 356 F for about 10 12 minutes. 50 g / 1.7 oz egg yolk 25 g / 0.8 oz maltitol 6g/ 0.2 oz gelatine Praline Filling 360 g /12.1 oz milk Boil milk, heavy cream and maltitol. Whip egg yolks and 6 g / 0.2 oz gelatine maltitol before adding to the mixture. Cook to a cream 550 g /19.2 oz Praline F anglaise (85 C / 181 F) and sieve. Add dissolved gelatine 500 g /17.5 oz heavy cream 35%, whipped leaves and Supremo 62% couverture. Mix well. Cool down. Boil milk, add dissolved gelatine leaves and Praline F. Mix well, cool down. Fold in whipped cream Caramelized Pears 100 g / 3.5 oz maltitol Sablé Craqueline 30 g / 1.0 oz water 150 g / 5.2 oz maltitol 400 g /14.0 oz pears, cut in cubes 130 g / 4.5 oz unsalted butter, soft 1 pce / vanilla beans 2 g / 0.07 oz pectin yellow ribbon 4 g / 0.1 oz gelatine ( 1 g/ 0.3 oz apple pectin for USA) 20 g / 0.7 oz Williams, pears liquor 50 g / 1.7 oz maltitol www.felchlin.com
  28. 28. Paradise Petits Gateaux, no added sugar Caramelize maltitol and water, add Williams liquor, pears TO ASSEMBLE & DECORATE cubes and vanilla beans. Cook them soft. Add dissolved Pipe by using a pastry bag 1/3 of Praline Filling into the gelatine. Set aside. pastry mold. Let it set. Separately pipe a thin layer of Chocolate Cream and place some Caramelized Pears on it. Add a layer of Almond Cheese Cake Mixture Sponge. Pipe some Cheese Cake Mixture and let it set. Cut 180 g / 6.2 oz heavy cream 35%, liquid out a regtangle and put it into the Praline Filling. Fill up 100 g / 3.5 oz egg yolk with the remaining Praline Filling and add a second 100 g / 3.5 o maltitol Almond Sponge on it. Freeze. Demold and spray by using 360 g /12.6 oz Philadelphia cream cheese a chocolate spray gun a mixture of 1/2 Lacta 38% 7 g / 0.2 oz gelatine couverture and 1/5 Cocoa Butter. Let it set. Place the 20 g / 0.7 oz butter, soft, unsalted pastry on the Sablé Craqueline and decorate with caramelized pears and chocolates decoration. Boil heavy cream and maltitol. Add to the egg yolks and reboil until cream anglaise at 86 C / 218 F. Add dissolved gelatine leaves and cool down. Slowly incorporate Philadelphia cream cheese and mix carefully. Add slowly soft butter. Felchlin Products Art. No. Products DC09E Praline F, hazelnut filling, firm, no added sugar CL71E Lacta 38%, No Added Sugar Couverture, milk CS11E Granulated Cocoa Butter CL72E Supremo 62%, Sugar Free Couverture, dark Notes www.felchlin.com
  29. 29. Chocolate Sensation Petits Gateaux, no added sugar Ingredients for 12 petits gateaux Sablé Breton Hazelnut Chocolate Chantilly 240 g / 8.4 oz butter, unsalted, soft 130 g / 4.5 oz heavy cream 35%, whipped 240 g / 8.4 oz maltitol 20 g / 0.7 oz glucose 120 g / 4.2 oz egg yolk 20 g / 0.7 oz trimoline, invert sugar 340 g / 12.1 oz pastry flour 3 g / 0.1 oz gelatine 15 g / 1.0 oz baking powder 30 g / 1.0 oz Praline F 180 g / 6.3 oz Supremo 62%, sugar free 7 g / 0.2 oz fleur de sel (sea salt) 300 g /10.5 oz heavy cream 35%, whipped Mix butter, maltitol and fleur de sel (sea salt). Add egg yolk. Fold in sieved pastry flour and baking powder. Cool in the refrigerator. Roll out about 1 cm / 0.5 inches thick. Bring heavy cream, glucose and trimoline to a boil. Add Cut out a circle of 4 cm / 2 inches ø and bake in a Praline F and dissolved gelatine leaves. Pour over the preheated oven at 200°C / 392°F. Supremo 62% couverture and mix well. Cool down, fold whipped cream under the mixture. Chocolate Mousse 120 g / 4.2 oz milk TO ASSEMBLE & DECORATE 120 g / 4.2 oz heavy cream 35%, liquid Place individual cake molds on a plastic sheet, add a Sablé 120 g / 4.2 oz egg yolk Breton disc in and fill up with Chocolate Mousse. Freeze 4 g / 0.1 oz gelatine and demold. By using a chocolate spray gun, spray a 250 g / 8.7 oz Lacta 38%, no added sugar mixture of 80% Lacta 38% couverture and 20% Cocoa 320 g /11.2 oz heavy cream 35%, whipped Butter. Let it set in the refrigerator. By using a round pastry tube pipe Hazelnut Chocolate Chantilly around the Boil milk and liquid heavy cream, add egg yolk and reboil frozen pastry. Place a round thin chocolate disc on and to 85 C / 181 F (cream anglaise). Incorporate dissolved decorate with chocolate curls, transfer sheets and gold gelatine leaves and Lacta 38% couverture, mix well until leaves. dissolved. Cool down, fold in whipped cream. www.felchlin.com
  30. 30. Chocolate Sensation Petits Gateaux, no added sugar Felchlin Products Art. No. Products DC09E Praline F, hazelnut filling, firm, no added sugar CL72E Supremo 62%, Sugar Free Couverture, dark CL71E Lacta 38%, No Added Sugar Couverture, milk CS11E Granulated Cocoa Butter Notes www.felchlin.com
  31. 31. Lime Tahiti Pralines Ingredients for 2 praline molds of 24 pieces Lime Tahiti Ganache TO ASSEMBLE & DECORATE 200 g / 7.0 oz heavy cream 35%, liquid Cast the praline molds with tempered Maracaibo 30 g / 1.0 oz glucose Clasificado 65% couverture. Fill up with the Lime Tahiti ½ pce Tahiti vanilla beans Ganache and let it crystallize overnight. Seal with 20 g / 0.7 oz lime juice tempered Maracaibo Clasificado 65% couverture and 3 pce lime zest place in the refrigerator. Demold. 100 g / 3.5 oz Maracaibo Clasificado 65% Rondo Brush some gold powder into the praline molds. 20 g / 0.7 oz butter, unsalted Boil heavy cream, Tahiti vanilla bean, glucose and lime zest. Infuse for about 5 minutes, then strain. Add slowly Felchlin Products lime juice and Maracaibo Clasificado 65% couverture. Art. No. Products Then incorporate soft butter and homogenize by using a CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, hand blender. dark Notes www.felchlin.com
  32. 32. Caramel with Fleur de Sel Pralines Ingredients for 3 molds of 24 pieces Caramel Ganache with Fleur de Sel TO ASSEMBLE & DECORATE 105 g/ 3.6 oz heavy cream 35%, liquid Take Crest Chocolate molds and spray the inside with 20 g / 0.7 oz glucose red and orange colored cocoa butter. Sprinkle with bronze 125 g / 4.3 oz Caramel Brûlé, with fleur de sel metallic powder and mold once with tempered Maracaibo 340 g / 11.9 oz Maracaibo Criolait 38% Rondo Criolait 38 % couverture. Turn up side down to get a thin Boil heavy cream and glucose. Add the Caramel Brûlé layer of couverture in the mold. filling into the liquid. Stir well. Slowly pour the liquid Allow to crystallize before filling up with the Caramel over the Maracaibo Criolait 38% Rondos until all the Ganache. Allow to crystallize at least 24 48 hours at room liquid is incorporated. Using a plastic spatula stir from the temperature. Seal the bottom of the pralines with centre out to obtain an elastic and shiny texture. Maracaibo Criolait 38 % couverture. Place in the Homogenize the ganache with a hand blender. refrigerator for about 10 minutes. Demold. Felchlin Products Art. No. Products CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with milk/cream TM01E Caramel Brûlé, caramel cream with fleur de sel Notes www.felchlin.com
  33. 33. Praline Centenario Crudo Pralines Ingredients for 1 Quadro frame of 300 x 300 x 12.5 mm / 12 x 12 x 0.5 inches, 169 pralines in total Ganache Notes 620 g / 21.7 oz heavy cream 35%, liquid 100 g / 3.5 oz trimoline, inverted sugar 620 g / 21.7 oz Centenario Crudo 70%, couverture Warm up heavy cream and invert sugar to 32 C / 90 F. Add tempered Centenario Crudo 70% couverture and mix well. By using a hand blender homogenize the Ganache. TO ASSEMBLE & DECORATE Fill up the Ganache in Quadro frames. Let it set overnight. Cut in squares of 22.5 x 22.5 mm / 1 x 1 inches. Remove the squares and shape with your fingers. Let it dry over night. Enrobe with 1200 g / 42 oz of Centenario Concha 70% 48h, couverture. Sprinkle with caramelized Cocoa Nibs Qroquant. Felchlin Products Art. No. Products CR13E Centenario Crudo 70%, Jubilee Grand Cru Couverture, dark CR12E Centenario Concha 70%, 48h, Jubilee Grand Cru Couverture, dark CA19E Cocoa Nibs Qroquant, caramelized www.felchlin.com
  34. 34. Gianduja Lemon Pralines Ingredients for 1 frame of 26 x 35 x 0.5 cm / 10.24 x 23.8 x 0.2 inches. Cut squares of 2 x 3 cm / 0.7 x 0.7 inches. Gianduja TO ASSEMBLE & DECORATE 150 g / 5.2 oz Gianduja D Cut the pralines in squares of 2 x 3 cm / 0.7 x 0.7 inches. 30 g / 1.0 oz Praline paste Dip in tempered Maracaibo Clasificado 65% couverture. 20 g / 0.7 oz Croquantine Place a colored transfer sheet on top. Put in the Temper Gianduja D, add Praline paste and mix well. refrigerator for about 2 minutes. Remove the transfer Incorporate Croquantine and spread the mixture into the sheet before serving. frame, which has been placed on a plastic sheet. By using a paint roller, paint a thin layer of tempered Maracaibo Clasificado 65% couverture on the plastic sheet. Felchlin Products Art. No. Products Lemon Ganache CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, dark 170 g / 5.9 oz heavy cream 35%, liquid CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with 15 g / 0.4 oz butter, unsalted milk/cream 20 g / 0.7 oz glucose CP82E Gianduja D, with hazelnuts, dark 50 g / 1.7 oz Maracaibo Clasificado 65%, Rondo DC46E Praline paste, hazelnut paste 450 g / 15.7 oz Maracaibo Criolait 38%, Rondo HA20B Croquantine, flaky wafers 80 g / 2.8 oz lemon juice, fresh 8 g / 0.2 oz lemon zest Notes Boil heavy cream, glucose and lemon zest. Pour the hot cream on the half melted Maracaibo Clasificado 65% and Maracaibo Criolait 38% couvertures. Warm up lemon juice and strain. Add the lemon juice step by step to the ganache. Slowly add butter. Homogenize the ganache by using a hand blender. Pour the ganache into the frame on top of the Gianduja. Let it set at room temperature overnight. www.felchlin.com
  35. 35. Coffee Chocolate Pralines Ingredients for 2 praline molds of 24 pieces Coffee Ganache: TO ASSEMBLE & DECORATE 140 g / 4.9 oz milk Cast the praline mold once with Maracaibo Criolait 38% 60 g / 2.1 oz coffee beans, crushed and roasted couverture. Fill up with the Coffee Ganache and let it 1 pce vanilla bean crystallize at room temperature overnight. Seal with 500 g / 17.5 oz heavy cream 35%, liquid tempered Maracaibo Criolait 38% couverture and place in 30 g / 1.0 oz trimoline, inverted sugar the refrigerator. Demold. 300 g / 10.5 oz Maracaibo Clasificado 65% Rondo Let the cold milk and crushed, roasted coffee beans infuse in the refrigerator overnight. Add scraped out vanilla Felchlin Products seeds, heavy cream and trimoline. Warm up the whole Art. No. Products CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, liquid to 30 C / 86 F. Add tempered Maracaibo Dark Clasificado 65% couverture and homogenize by using a CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with hand blender. milk/cream Notes www.felchlin.com
  36. 36. Apricot Thyme Pralines, no added sugar Ingredients for 4 praline molds of 24 pieces Apricot Thyme Ganache TO ASSEMBLE & DECORATE 140 g / 4.9 oz heavy cream 35%, liquid Cast the mold twice with tempered Lacta 38% couverture. 60 g / 2.1 oz maltitol By using a pastry bag, pipe Apricot Thyme Ganache into 125 g / 4.3 oz apricot purée the mold. Let it crystallize at room temperature for 24 20 g / 0.7 oz lemon juice hours. Seal with Lacta 38% couverture. Place in the 1 pce / fresh thyme leaves refrigerator. Demold. Sprinkle orange colored powder. 80 g / 2.8 oz egg yolks 290 g / 10.1 oz Lacta 38%, no added sugar 40 g / 1.4 oz butter, unsalted Felchlin Products Caramelize maltitol lightly. Soak thyme leaf in heavy cream and then boil together with apricot purée, Art. No. Products CL71E Lacta 38%, No Added Sugar Couverture, milk caramelized maltitol and lemon juice. Incorporate egg yolks and reboil until 80 C /117 C. Strain and pour mixture over the chopped Lacta 38% couverture. Mix Notes well. Add butter and homogenize the ganache by using a hand blender. www.felchlin.com
  37. 37. Centenario Concha Pralines Ingredients for 10 Mythen pralines molds of 21 peaches Concha Ganache Notes 730 g / 25.5 oz heavy cream liquid, 35% 600 g / 21.0 oz Centenario Concha 70% 48h, 105 g/ 3.6 oz trimoline, inverted sugar 65 g / 2.2 oz butter, unsalted Boil liquid heavy cream and invert sugar. Add slowly to the Centenario Concha 70% 48h, couverture and mix well. Incorporate unsalted butter. Homogenize by using a hand blender. TO ASSEMBLE & DECORATE Spray out Mythen molds with red and bronze colored Cocoa Butter. By using a small wooden stick decorate as desired. Let it set. Cast the mold one time with Centenario Concha 70% 48h, couverture and let it set. Fill up the Concha Ganache in the Mythen mold and let it crystallize at room temperature overnight. Cover with Centenario Concha 70% 48h, couverture. Make sure there are no holes or air bubbles. Let it set in the refrigerator for about 30 minutes. Demold. Felchlin Products Art. Nr. Products CR12E Centenario Concha 70%, 48h, Jubilee Grand Cru Couverture, dark CS11E Granulated Cocoa Butter www.felchlin.com
  38. 38. How to temper Couverture Tempering Chocolate: The main reason we need to temper chocolate is so that it retains the smooth beautiful gloss, and crisp”” snap”” feel, and creamy texturethat we are so accustomed to. Once we heat cou verture above 120º F , the cocoa butter becomes totally melted. In this form, the cocoa butter fat crystals have the properties of setting upon cooling into eighter stable or unstable crystal shapes. For couverture to maintain the fine gloss and ““ snap”” we spoke of, it needs stable crystals to form.This is done by gradual reduction in temperature and steady agitation. This treatment induces the formations of of the stable ( Beta) crystals. By doing this, not only will the stable ( ““ Beta””) crystals begin to develop forming a homogeneous mixture of fat , cocoa mass and sugar, but also the liquid mixture will develop homogeneous temperature as well.Further cooling promotes the formation of even more stable crystals until the couver ture eventually sets completely. Seeding or Vaccination Method: Finely grated or chopped vaccination is added to the warm melted liquid couverture, which is around 100ºF .The vaccination has stable crystals, which act as seeds to help the formation of the stable Beta crystals. This can also be done by adding a solid block of couverture in stead of finely grated pieces. The whole mass is then cooled to the best working temperature and maintained. Be sure to keep the vaccination well covered after use. Since there is more surface area ex posed with the chocolate being chipped fine; it tends to b more moisture sensitive .Excessive moisture could adversely affect the crystallization process. 1
  39. 39. Table Method: Approximately 2/3 of the melted couverture ( 120º F ) is poured on a marble table and spread back and forth with a spatula and scraper until it begins to set, Beta crystals begin to form , beginning the crystallization process.This resulting mass is then added back to the other 1/3 melted couverture and is gently stirred sa as to seed the warm couverture with the stable Beta crystals. The whole is then gradually brought down to the best working temperature. Tempering Machine: The couverture is heated in a tempering machine until it reaches about 120º F.It is then brought down around 90º F to begin the formation of the Beta crystals. Different couverture have different ideal working temperature. Best Working temperatures: Dark Couverture 86º 90º F ( 32º C) Milk Couverture 87º 89º F (31º C) White Couverture 85º 88º F( 30º C) The above temperature ranges are ranges. Each chocolate manufacturer has their specific recommended best working temperatures for the couverture they produce. Other factors Affecting Couverture: The temperature of the work place as well as the temperature of the items to be coated play an important role when trying to ensure that the correctly tempered chocolate retains is smooth glossy appearance when set. When coating or dipping items in couverture it is important that crystallization takes place within a specific time. To achieve this is necessary to mentain a difference between room temperature and couverture temperature. Ideally, this temperature difference is about 18º 20º F ( 10º C) . Also the centers or interiors of the item to be coated should be the same temperature of the room. If the centers are too warm,this may prevent or delay proper crystallization of the couverture. On the other hand, centers that are too cold cause the couverture to be ““shocked””, and the result is a rather dull unattractive finish. 2
  40. 40. Creative Decoration Elements Couvertures on frozen Elements Chocolate Curls This technique is a special way to produce thin couverture curls. By using a pastry bag pipe fine couverture lines on a frozen plastic tube. Remove the couverture immediately from the frozen tube. Let it crystallize over night before using. Chocolate Spaghetti Net For chocolate spaghetti use a pastry bag to pipe slightly liquid, non-tempered couverture in fine lines on a frozen marble slab. The couverture crystallizes immediately. Take a spatula to remove. Arrange the spaghetti bundles to the desired shape. Let it set on a sheet overnight. Chocolate Band Spread out very thin layered, non-tempered couverture on a frozen marble slab. Immediately comb and cut in bands. Roll the couverture bands in the desired shape. Let it crystallize overnight.
  41. 41. Chocolate Spirals and Bands Chocolate Spirals Spread out a very thin layer of tempered couverture on a plastic sheet. Comb and cut in desired shapes. As soon as the couverture has set, roll the spirals on the plastic sheet over a tube. Let it crystallize for about 3-4 hours. Remove carefully the couverture spirals from the plastic tube. . Chocolate Bands With this technique you can easily create two-colored couverture bands. Spread out a very thin layer of tempered couverture on a fplastic sheet. Comb. As soon as the first llcouverture has crystallized, spread on it the csecond couverture which has a different lcolor. C Cut immediately in the desired shapes. Let c it set. Remove chocolate bands from the surface
  42. 42. Couverture Sails and Arcs Couverture Sails Place a plastic foil on a oiled sheet. Put metal sticks on the sides to fix the heights. Spread out tempered couverture. Before setting, cut in shapes and roll on a plastic tube. Let it crystallize overnight before removing from the plastic foil. Couverture Arcs Spread out very thin tempered couverture on a plastic sheet. Let it set. Cut in individual sizes. Roll on a plastic tube. Crystallize overnight. Remove from the plastic sheet.
  43. 43. Colored Couverture Transfer Sheets Pipe dots on a oiled plastic sheet with tempered, white couverture. Let it set and spread out a thin layer of tempered, dark couverture. We are able to use a large version of different techniques and decoration methods. Brush colored cocoa butter by using a paint roller, or use a spray gun and spray colored and tempered (35°C / 95°F) cocoa butter on a oiled plastic foil. Couverture bowls In a hemispheric mold lay out some gold leaves. Paint the inside with tempered and different colored couvertures, using your fingers. Or spray with the spray gun tempered, colored cocoa butter. Let it set and cast twice with tempered white couverture. Crystallize in the refrigerator for about 20 minutes. Demold. Put 2 hemispheric molds for a few seconds on a warm sheet and join them.
  44. 44. Powder and Marble Effects Place a plastic foil on a oiled sheet. Dust lightly with cocoa powder. Cover carefully with white tempered couverture. Let it crystallize overnight before removing from the plastic foil The rusty effect is another possible variant: Sprinkle the mold lightly with water. Dust with icing sugar. Cast the mold twice with tempered, dark couverture. Let it crystallize and place in the refrigerator for about 30 minutes.
  45. 45. Couverture spraying Techniques & Showpieces Spraying of Molds With colored cocoa butter or tempered couverture spray out any type of mold. Options ·liquid, red, tempered cocoa butter ·yellow cocoa butter ·orange cocoa butter ·light green cocoa butter Always temper cocoa butter up to 37°C /96°F. Cast with white tempered couverture. Crystallize and refrigerate for about 20 minutes. Demold. Spraying of frozen Couverture Elements Freeze any type of mold for about 30 minutes. Temper cocoa butter up to 40°C /104° F. Spray directly on the frozen elements. Let it crystallize overnight or you get condensation, temperature changes or no direct crystallization. Recipe for spraying couverture: White couverture 650 g / 22.7 oz white couverture 350 g / 12.2 oz cocoa butter Milk couverture 700 g / 24.5 oz milk couverture 300 g / 10.5 oz cocoa butter Dark couverture 600 g / 21 oz dark couverture 100 g / 3.5 oz cocoa block 300 g / 10.5 oz cocoa butter
  46. 46. Creating Showpieces To create showpieces use different molds, rings and stencils. Before creating your showpiece be aware about the following: Make sure all elements are not too thick. Otherwise the pieces could collapse when built together. For a rapid construction of the showpiece use cold spray. Do not touch the surface anymore if you use spray guns. Work always with gloves. Place decoration such as colored bowls, chocolate flours, transfer sheets etc. in the very end. Make sure that you use only tempered couverture Showpieces can be used for the following: - Turn down services in Hotels - Amenities - Exhibitions - Window presentations - image creator in pastry shop/lobby
  47. 47. Tuilles, Macaroons, Isomalt Decoration, Dry Fruit Chips Tuilles 110 g / 3.8 oz granulated sugar 60 g / 2.1 oz orange juice 30 g / 1.0 oz pastry flour 60 g / 2.1 oz almond powder 60 g / 2.1 oz warm butter Preparation: Mix all ingredients together. Spread out on a silpat sheet and bake in the preheated oven at 200°C / 392°F until golden crispy. Lay over a wooden roller and bring to shape. Macaroons 300 g/ 10.5 oz icing sugar 300 g/ 10.5 oz almond powder 110 g / 3.8 oz egg white 300 g / 10.5 oz granulated sugar 70 g / 2.4 oz water 110 g / 3.8 oz egg white Option: 80 g / 2.8 oz Cocoa Mass Preparation: Macaroons: Sift almond powder and the icing sugar trough a fine sieve and add with the egg white into a mixing bowl. Whip creamy, not fluffy. If 17 you like you could add some water based food color the the almond mix. Cook the granulated sugar with the water to 118°C / 244°F and add into the soft/ medium whipped egg white. Let the white mix for only 2 minutes (40°C / 104°F) and add to the almond mix. Let it mix to the right consistency with the paddle. Pipe small dots on a silicone mat or Teflon paper and bake at 160°C / 320°F for 16 - 17 minutes. Underlay the Macaroons with 1-2 additional sheet pans when baking. Option: Melt the Cocoa Mass and add it to the almond powder and icing sugar right from the beginning. Isomalt Spread out Isomalt on a silpat sheet. Add food color and bake at 150°C / 302°F until the sugar bubbles.

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