Bachour chocolate ebook

Bachour
Bachour
CHOCOLATE
CHOCOLATE
Photography by Battman
Photography
by
Battman
Forewords by Luciana Bianchi
Carles Mampel
Javier Guillen
Oriol Balaguer
477407
780933
9
ISBN 978-0933477407
53995 >
For Antonio, perfection is the highest form of beauty,
aesthetic harmony and accomplished flavours materialized
in sweet pastries.
Luciana Bianchi

B
Bachour
CHOCOLATE
Photography
by
Battman
477407
780933
9
ISBN 978-0933477407
53995 >
For Antonio, perfection is the highest form of beauty,
aesthetic harmony and accomplished flavours materialized
in sweet pastries.
Luciana Bianchi
Antonio Bachour is an award-winning American
Pastry Chef. Presently, he is the Executive Pastry
Chef at St. Regis Bal Harbor Resort in South
Florida.
He was named one of the Top Ten Pastry Chefs
in America by Dessert Professional magazine and
also won the Zest Award in the category of Baking
& Pastry Innovator.
Bachour is considered one of the top 10 pastry
chefs in the world. He also dedicates his time to
teaching internationally. Most recently Bachour
has taught at schools in Russia, Israel, Columbia,
Panama, Thailand and Italy.
Battman is a celebrated photographer and
author, and has worked with over 500 chefs in
the past ten years.
With 19 books on his résumé and the conception
of The Chefs Connection website, Battman is also
the founder of The Great Gathering of Chefs, a
charity event which raises money for children’s
education and malnutrition.
He also founded A School for Line Cooks, which
trains unemployed people to work in restaurants.
our
COLATE
Forewords by Luciana Bianchi
Carles Mampel
Javier Guillen
Oriol Balaguer
Bachour, three books in three years;
more wonderful desserts, ideas and
innovation.
In his book of chocolate, Antonio takes
us through his latest innovations with
preparation, taste and presentation.
I’ve been working with Bachour from
the beginning and I am as amazed
now as I was three years ago. With only
the slightest bit of hesitation he can put
together 50 different desserts in a single
day. All of them are different and unique,
but all are unmistakably Bachour. It’s an
old expression but “I take my hat off to
him”.
I look forward to every next project.
Battman 1
Bachour
CHOCOLATE
To my family and friends who have supported me,
my constant traveling and sugar obsession.
To my fans all around the world who anxiously await
to see what I will put on a plate next.
To all of the indispensable people that work with me in
the kitchen.
To Valrhona, whose chocolate is amazing.
To Steelite for their enormous variety of beautiful dishes.
To Luciana Bianchi for her impeccable editing and
encouragement.
To Battman, my good friend, photographer and partner on
this venture, who catches my work in the best light.
To all of you, “I can’t thank you enough.”
Antonio Bachour
Distributed in the United States by Chefs Connection, New York, NY;
Published by Alan “Battman” Batt. Recipes/ Texts ©2015 by Bachour.
Photographs ©2015 by Battman.
ISBN 0-933477-40-6
All rights reserved. Printed in Canada.
Editor: Luciana Bianchi | www.luciana-bianchi.com
Design: Morello Web Design | morellowebdesign.com
www.thechefsconnection.com

2
Bachour
Bachour - The Search for Sweet Perfection 7
Forewords 8
Note from the editor 11
Entrements
Apricot Caramelia 14
Black Forest 18
Caribbean 22
CocoChoco 26
Dulcey 30
Green 34
Lychee and Rosewater 38
Mango 42
Passion 46
Piedmonte 50
Pistachio Strawberry 54
Red 58
Valencia 62
Plated Desserts
Gianduja Cremeaux 72
Chocolate Mascarpone, Hazelnut and Cocoa Nib Mousse 76
Ivoire Mascarpone Ganache with Strawberry 80
Milk Chocolate Custard 84
Milk Chocolate Ganache with Pears and Ginger Crumble 88
White Chocolate Yogurt Panna Cotta 92
White Chocolate-Rosewater Ganache and Raspberry Sorbet 96
Brownie with Caramel Ice Cream 100
Chocolate Napoleon with Hazelnut Ice Cream 104
Ivoire White Chocolate ‘No-Bake’ Cheesecake 108
White Chocolate Crème Brûlée 112
Verrines
Almond Mousse, Peach and Caramelia 118
Carrot Cake Verrine 122
Chocolate Cheesecake, Hazelnut and Cocoa Nib Mousse 126
Ivoire white chocolate and raspberry 130
Ivoire Cremeux with Berries 134
Mango Compote with Almond-Praliné Mousse 138
Opalys-Olive Oil Panna Cotta with Citrus Jam 142
Otucan Chocolate Cremeux, Coconut and Raspberry 146
3
Chocolate
Pear Toffee and Milk Chocolate Mousse 150
Strawberry and Cream 154
Trio of Valrhona Chocolate Mousse 158
Petit Gateaux
Bahibe 164
Dulcey 168
Gianduja 172
Guanaja 176
Ivory Pistachio 180
Lavender 184
Manjari 188
Otucan 192
Raspberry 196
Yuzu 200
Tarts
Caraibe Tart 206
Key lime Opalys Tart 210
Bonbons
Chocolate Bonbons Techniques 216
Ganache Recipes 222
4 5

6
Bachour
7
Bachour - The Search for Sweet Perfection
The word perfection can have many meanings. But basically it signifies a quality that man does not have naturally but seems
to live an entire life trying to achieve.
Is perfection against human nature?
Or maybe it was part of it, but is now an ideal that is forgotten while we are busy
trying to keep our humanity alive?
It seems also that the concept of perfection varies according to each person’s perspective…
For some, it can be obtained by a brilliant performance, for others it may be seen in the achievement of a way of living,
constantly trying to be better than they initially believed they could be.
For other people, perfection might be unachievable, but exciting and challenging nonetheless.
For Antonio, perfection is the highest form of beauty, aesthetic harmony and ac-
complished flavours materialized in sweet pastries.
Meeting Antonio and seeing his work changed for me the concept of perfection. He is constantly searching for unique
techniques and ideas that are not vulnerable by fashion or time. As paradoxical as it may sound, his work is both classic and
avant-garde at the same time. His aesthetic signature is clear, in design and technique.
Luxury for him is synonymous with uniqueness.
At Antonio’s pastry lab I experienced the same kind of enthusiasm as a child who goes to a new playground every day. Here
is a man who lives patisserie as part of his being. His work is more than a profession – it is a lifE mission.
His generosity in sharing knowledge is overwhelming – online and offline.
I have met many pastry chefs in my life, but not many who are born teachers, and also extremely efficient in social network-
ing, as he is. The passion for his work is inspiring and contagious, and at a recent International Pastry Symposium, I could
see the spark in many young students’ eyes, dreaming one day to be like him.
Experiencing one of Antonio Bachour’s workshops is a life changing experience for a food professional. For me, it was also
the beginning of a great friendship and of an extra appreciation of the pastry chef ‘s world – a sweet micro-universe
in which Antonio shines as one of its brightest stars.
Luciana Bianchi
www.lucianabianchi.com
@lucianabianchi
Chocolate

8
Bachour
Forewords
I am honored to write these few lines to thank Antonio for his contribution, commitment, dedication, and professionalism.
I could use many positive adjectives to describe him and his work, which would be well-known to everyone who has the
pleasure of meeting him and enjoying the products of his work…
What impresses me most about this genius-artist pastry chef, is that special thoughtfulness about what he does, combining
in a unique way colors, flavors, decorations, and presentations. There is an extraordinary sensitivity and gentle wisdom that
seems to arise from his fingers and his brain, offering us visual and gastronomic pleasure.
For this reason, we have before us much more than a cookbook. It is a book of sensitivity in culinary arts from a unique and
brilliant mind.
I am grateful to have this space to allow me to thank you, Antonio, for all that. You are an artist who makes us all greatly
admire you for your sweet masterpieces! But above all, I am personally grateful for your friendship.
Carles Mampel
www.bubo.es
@cmampel
Dear Antonio,
It is a personal and professional pleasure to have in my hands another of your works, which, as always, reflects your dedica-
tion to pastry that you carry in your blood and bring to the world.
Your specific style, polished and distinguished, is clearly seen in this new book. It is a knowledge that you have been devel-
oping over all the years and that you transmit so well to many fans of our craft.
Without a doubt, you are one of those responsible for the international revolution in pastry, and this new book of “Bachour
Style” will enrich our bookshelves once again.
In this book, we find many of your most well-known and cutting edge chocolate techniques in various forms, with different
glazes, textures, and colors. The section on bonbons, is another of your beautiful “sweet sins”, perfectly balanced with dé-
cor-breaking boundaries.
This is a unique book, in which your personality, Antonio, is reflected.
Sweetly,
Javier Guillen
www.javierguillen.com.br
@chefjavierguillen
9
Chocolate
When you are asked to write four lines about someone, it is first of all a great honor, as it makes you feel appreciated and
recognised for your own work.
I first met Antonio at a gastronomy congress, and from the first moment felt that we were perfectly in tune. I saw that he
had great strength of character and was passionate in his work. For me these are the two basic principles in our craft, and
indeed in any discipline.
The book that you have in your hands, is full of love and passion. It is made by a professional who is absorbed by his craft - a
child who smiles every time he talks about pastry.
Here you will find the wide range of his knowledge in the form of entremets, verrines, restaurant desserts, bonbons, and
many others.
It is most definitely an essential book for our shelves. Enjoy!
Oriol Balaguer
www.oriolbalaguer.com
@oriolbalaguerchocolates

10
Bachour
11
Chocolate
Note from the editor
This is a book dedicated to pastry professionals, students of patisserie, and enthusiasts at an advanced level. There are
some conventions adopted in the book which are important to notice:
• All measurements – solid and liquids – are in grams, to help readers, as professional patissiers will have electronic scales
calibrated in grams.
• Temperatures are given in degrees Celsius and Fahrenheit.
• To serve all readers around the world, we have provided double names for some products. E.g. heavy cream / double
cream.
• In the case of sugar, there is some very important information to be aware of. The granulation of sugar varies around
the world; some countries have sugar made from sugar cane and others from sugar beet. The Bachour recipes use
mainly American granulated sugar, which is made from sugar cane which is not as fine as caster sugar, or as course as
UK granulated sugar. So, if you don’t have a similar sugar in your country, it is better to use regular fine sugar instead.
• The recipes suggest the use of mainly Valrhona products, as Bachour has found their quality to be the most consistent
over the years. However, the percentage of cocoa solids is added to the name of the chocolate to enable you to find a
substitute, where you have no access to the products mentioned in the recipes.
• If you have any comments, criticisms or need any further clarification, please write to Antonio Bachour at bachourpub-
lications@gmail.com

14
Apricot Caramelia
15
ENTREMENTS

16
Almond Dacquoise Cake
110 g icing sugar
65 g all purpose flour / plain flour
125 g almond flour / ground almond
255 g egg whites
155 g granulated sugar (US)
1. Preheat oven to 180°C / 356°F.
2. In a bowl, sieve together icing sugar and flour. Add almond flour.
3. In a separate bowl, whip egg whites and sugar to a meringue.
4. Fold in flour mixture. Spread mixture into 3 ring molds of 16 cm (6”), lined with parchment paper.
5. Bake at 180°C / 356°F for 12 to 15 minutes. Reserve.
Apricot Jam
360 g apricot purée
75 g dried apricots, chopped
32 g pectin NH
1. In a small bowl, mix sugar and pectin together.
2. In a small pot, heat apricot purée and dried apricot to 40°C /104°F, then add sugar mixture. Bring to a boil.
3. Pour into 3 ring molds of 16 cm (6”) and freeze until ready for use.
Chocolate Strip
Valrhona Manjari Dark Chocolate, 64%, tempered
1. Cut a rectangle of acetate sheet to cover a cake mold, 21 cm / 8”.
2. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin even
layer.
3. Run a small knife around edge of acetate sheet and transfer it to a sheet tray.
4. Cut a piece of baking paper to same size as acetate sheet, and place it on top of chocolate, with baking paper sitting slightly higher
than acetate sheet.
5. When chocolate starts to set, roll acetate around cake mold. Allow to set for a few hours.
Chocolate Garnish
White chocolate, tempered
Valhrona Manjari dark chocolate, 64%, tempered
1. Spread white chocolate in a thin even layer onto an acetate sheet, and cover immediately with another acetate sheet, pressing it onto
surface of chocolate.
2. Repeat same procedure using Manjari chocolate.
3. Before chocolate sets, press a round cutter firmly on top of acetate to create individual discs, sealed within two sheets of acetate.
4. Keep chocolate garnishes in acetate between two flat trays until using.
5. Cut the dark chocolate disk in half to garnish.
Extra Garnish
Sorrel leaves, thin slices of fresh apricots and whipped cream.
Apricot Caramelia YiElds 3 cakEs of 21 cm ( 8”)
17
ENTREMENTS
Glaze
22.5 g silver gelatin sheets
125 g water (for syrup)
225 g glucose syrup
225 g Valrhona Ivoire white chocolate, 35%
160 g condensed milk
90 g Valhona absolu cristal neutral glaze
SQ orange food color
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a medium size pot, bring water, sugar and glucose to a boil. Stir in drained gelatin.
3. Place chocolate in a medium size bowl.
4. Pour hot sugar mixture onto chocolate and emulsify.
5. Stir in condensed milk and neutral glaze and color. With a hand blender, mix until smooth. Glaze will be ready for use when it reaches
35°C / 95°F.
Caramelia Chocolate Mousse
14 g silver gelatin sheets
600 g whole milk / full fat milk
750 g Valhrona Caramélia milk chocolate caramel, 36%
1000 g heavy cream / double cream, whipped
2. In a small pot, bring milk to a boil and add strained gelatin.
3. Place chocolate in a medium size bowl. Pour about 1/3 of hot liquid onto chocolate and mix rapidly to obtain a smooth, glossy and
elastic texture. Then add remaining milk, taking care to keep same texture.
4. When chocolate mixture reaches 30°C / 86°F, fold in whipped cream.
Assembly
1. Line 3 molds of 21 cm (8”) with acetate strips.
2. Build entremet upside down in following order:
a. Pipe in a layer of Caramelia Chocolate Mousse.
b. Place jam on top of Mousse.
c. Place some more Mousse onto jam.
d. Add an extra small amount of Mousse and place Almond Dacquoise Cake on top.
3. Freeze. Glaze frozen Cake.
4. Pipe whipped cream on top of entremet and decorate with fresh apricots, sorrels and chocolate garnish
5. Place Chocolate Strip around entremet.

20
Chocolate Sponge Cake
21 g baking powder
50 g cocoa powder
145 g vegetable oil
500 g eggs
2. In a stand mixer fitted with a whisk attachment, combine dry ingredients with oil and eggs and whisk for 6 minutes at high speed.
3. Add milk and mix for 2 more minutes at medium speed.
4. Spread evenly into sheet pan lined with baking paper and bake for 10 -15 minutes.
5. Allow to cool. Cut into 3 round slices of 16 cm (6”). Reserve.
Kirsh Namelaka
10 g glucose syrup
400 g Valrhona Ivoire white chocolate, 35%, melted
375 g heavy cream / double cream
30 g kirsh
2. In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.
3. Place chocolate into a bowl and pour glucose mixture over it, whisking until smooth.
4. With a hand-held blender, combine chocolate mixture with cream and kirsh, and blend well to emulsify.
5. Line 3 ring molds of 16 cm (6”) with acetate, pour in mixture and freeze until ready for use.
Cherry Jelly
14 g pectin NH
400 g cherry purée
50 g water
75 g glucose
1. In a small bowl, mix sugar and pectin.
2. In a medium size pot, bring purée, water, glucose, and sugar-pectine mixture to a boil. Remove from heat.
3. Line 3 ring molds of 16 cm (6”) with acetate, pour the mixture into molds and freeze until ready for use.
Chocolate Spray Mixture
650 g Valrhona Guanaja dark chocolate, 70%
350 g cocoa butter
1. Weigh ingredients separately.
2. Melt them together in a microwave at 50°C / 122°F. With a hand blender, perfect texture, blending well. Reserve.
Chocolate Sphere
Valrhona Jivara milk chocolate, 40%, tempered.
1. Polish a 2.5 cm (1”) diameter polycarbonate sphere mold with cotton wool.
2. Fill mold with milk tempered chocolate and scrape top surface and sides of the mold.
3. Tap mold on the table to eliminate air bubbles. Turn mold upside down over a melting tank or onto a sheet of baking paper, and tap
with handle of scraper. Once all excess chocolate has been tapped out, scrape mold while it is still upside down. Ensure top surface
Black Forest YiElds 3 cakEs of 21 cm ( 8”)
21
of the mold is scraped clean.
4. Place mold face-down onto a sheet of baking paper and allow it to sit for 10 minutes at room temperature to set.
5. Once set, scrape surface of the mold before placing it into refrigerator for 20 minutes before unmolding.
6. Warm a flat tray in oven to 50°C / 122°F. Handling the half spheres gently, melt the edge of each half slightly and stick them together.
Chocolate Garnish
Valhrona Manjari dark chocolate, 64%, tempered.
1. Spread a thin even layer of tempered dark chocolate onto an acetate sheet and cover immediately with another acetate sheet, press-
ing it onto surface of chocolate.
2. Before chocolate sets, press a rectangular cutter firmly on top of acetate to create individual rectangular shapes sealed within the two
sheets of acetate. Place chocolate garnishes (inside acetate) between two flat trays.
3. Remove chocolate rectangles from acetate just before using them.
Chocolate Strip
Dark chocolate, tempered.
1. Cut a rectangle of acetate sheet to cover a 21 cm (8”) cake mold.
layer.
4. When chocolate starts to set, take a knife and create wave patterns in centre of chocolate acetate.
5. Take a piece of baking paper cut to the same size as acetate sheet and place it on top of chocolate with the baking paper sitting
slightly higher than acetate sheet.
6. Roll the acetate around cake mold. Allow to set for a few hours.
Caraibe Chocolate Mousse
130 g egg yolks
3 vanilla beans, split & scraped
1400 g Valrhona Caraïbe chocolate, 66%, chopped
1200 g heavy cream / double cream, whipped to soft peaks
2. In a medium size pot, boil the milk.
3. Whisk egg yolks and sugar in a small bowl to combine. Transfer mixture into a medium size pot, and slowly add hot milk to temper.
Cook mixture to 82°C / 180°F. Stir in gelatin to dissolve.
4. Place chocolate in a medium size bowl. Strain hot mixture over chocolate. Whisk to emulsify.
5. When mixture is cool 30°C / 86°F fold in whipped cream.
Assembly
2. Build entremet upside down in following order
a. Pipe a layer of Caraïbe Chocolate Mousse.
b. Place kirsh namelaka on top of Mousse.
c. Place some more Mousse onto Kirsh Namelaka.
d. Add Cherry Jelly insert.
e. Add a small amount of Mousse and place Chocolate Sponge Cake on top. Freeze.
3. Spray entremet with Chocolate Spray Mixture at 45-50°C (113-122°F) to obtain a velvety effect.
4. Decorate with Chocolate Sphere, and rectangular chocolate plaquette.
5. Dust a fresh cherry with edible gold powder and place it on top of chocolate plaquette.
6. Finish by placing Chocolate Strip around entremet.
ENTREMENTS

24
Banana Cake
130 g ripe bananas, chopped
10 g dark rum
100 g brown sugar
40 g invert sugar
125 g clarified butter
125 whole eggs
6 g baking powder
100 g ripe bananas, diced
1. Preheat oven to 162ºC / 325ºF.
2. Make a dry caramel with sugar.
3. Add bananas and deglaze with rum. Leave to cool on a baking mat.
4. With a mixer with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat mixture
gently.
5. Add eggs, mixing well. Add flour, baking powder and diced banana and mix for one minute.
6. Line a half sheet pan, and pour mixture into lined pan. Bake for 15-20 minutes.
7. Allow to cool and cut cake into 3 slices of 16 cm (6”). Reserve.
Banana Cream
250 g banana purée
25 g lemon juice
2. Heat all ingredient to 30ºC / 86ºF, add soaked gelatin and mix well.
3. Pour hot mixture evenly into 3 molds of 16 cm (6”).
4. Freeze until ready for use.
Coconut Meringue
80 g egg whites
80 g icing sugar, sifted
28 g coconut flakes
2. In a bowl of a stand mixer fitted with a whisk attachment, whip egg whites with 1/3 of sugar to soft peaks.
3. Add remaining sugar slowly, and continue whipping to medium peaks.
4. Fold in icing sugar and pipe in meringues - finger and long stick shapes - onto a sheet tray lined with a nonstick baking mat.
5. Sprinkle with coconut flakes and bake for about 2 hours until firm. Reserve.
Caribbean YiElds 3 cakEs of 21 cm ( 8”)
25
ENTREMENTS
Yellow Glaze
125 g water (for the syrup)
225 g glucose syrup
90 g Valrhona absolu neutral glaze
SQ yellow food color
2. In a medium size pot, bring sugar and glucose to a boil. When hot, stir in drained gelatin.
3. Place chocolate in a medium size bowl. Pour hot mixture onto chocolate and emulsify.
4. Stir in condensed milk and neutral glaze. Using a hand blender, add food color.
5. The yellow glaze will be ready when it reaches 35ºC / 95ºF.
White Chocolate Coconut Mousse
50 g coconut flakes
60 g egg yolks
400 g Valrhona Opalys white chocolate, 33%
2. In a medium size pot, add coconut flakes to cream and bring to a simmer. Allow to infuse for 15 minutes and then pass through a fine
strainer, placing liquid in another pot.
3. In another medium size pot, mix yolks and sugar.
4. Bring coconut cream to a simmer. Temper yolk-sugar mixture with hot coconut cream, and cook until 82ºC / 180ºF. Stir in gelatin.
5. Place white chocolate into a medium size bowl. Strain hot mixture over chocolate and set aside to cool to 30ºC / 86ºF.
6. Fold in whipped cream.
Assembly
1. Line 3 molds of 21 cm (8” ) with acetate strips.
2. Build the entremet upside down in the following order:
a. Pipe in a layer of White Chocolate Coconut Mousse.
b. Place Banana Cream on top of Mousse.
c. Place Mousse onto Banana Cream, reserving a bit for final decoration.
d. Place Banana Cake on top of Mousse.
3. Freeze Cake. Glaze Cake after frozen.
4. Pipe reserved Mousse onto top of entremet and decorate with Coconut Meringue.

28
Coconut Dacquoise Cake
80 g almond flour / ground almonds
80 g shredded coconut
160 g icing sugar
420 g egg whites
2. Mix to combine almonds, coconut, flour and icing sugar with 100 g of egg whites. Reserve.
3. Whip remaining egg whites with granulated sugar to stiff peaks.
4. Fold meringue into coconut mixture.
5. Pipe mixture into 3 ring molds of 16 cm (6”) lined with a nonstick baking mat. Bake for 10-15 minutes until slightly golden. Reserve
inside mold
Coconut Gelée
392 g coconut purée
42 g water
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool at room temperature.
3. Line 3 ring molds of 16 cm (6”) with acetate. Pour mixture evenly into molds. Freeze until ready for use.
Chocolate Garnish
Valrhona Dulcey blond chocolate, 32% , tempered
1. Spread chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto
surface of chocolate.
2. Before chocolate sets, use a round cutter, press firmly on top of acetate to create individual discs sealed within two sheets of acetate.
Place between two flat trays. Allow to set.
Chocolate Wave
Valrhona Dulcey blond chocolate, 32%, tempered
1. Measure and cut a 10 cm long strip of acetate.
2. Using an angled palate knife, spread a small amount of chocolate onto acetate sheet, making a thin even layer.
4. When chocolate starts to set, transfer it into a baguette mold to obtain a wave shape. Allow to set.
Chocolate Cremeux
100 g egg yolks
245 g Valrhona Otucan chocolate, 69 % (partially melted)
1. Make a crème anglaise and cook to 82°C / 180°F.
2. In a bowl, add chocolate. Strain crème anglaise through a fine sieve over partially melted chocolate to obtain a smooth, shiny texture
(mix with a rubber spatula).
3. Process emulsion with a hand blender to perfect cremeux.
4. Line 3 ring molds of 16 cm (6”) with acetate. Pour mixture evenly into molds. Freeze until ready for use.
CocoChoco YiElds 3 cakEs of 21 cm ( 8”)
29
ENTREMENTS
Glaze
22.5 g silver gelatin sheet
225 g glucose syrup
225 g Valrhona Dulcey blond, 32%
90 g Valrhona absolu cristal neutral glaze
1. Soak gelatin in ice water. Squeeze out excess water and set aside.
2. Bring water, sugar and glucose to a boil 103ºC / 217ºF and stir in drained gelatin.
3. In a bowl, place chocolate, pour hot mixture over chocolate and emulsify.
4. Stir in condensed milk and absolut glaze. Mix with a hand blender until smooth. Glaze will be ready when it reaches 35ºC / 95ºF.
Chocolate Mousse
610 g Valrhona Guanaja chocolate, 70%, chopped
2. In a small pot, bring milk to a boil. Remove from heat and stir in gelatin to dissolve.
3. Place chocolate in a bowl. Pour hot liquid over chocolate and whisk until smooth. Cool to 30ºC / 86°F.
4. Gently fold whipped cream into mixture.
Assembly
1. Line three ring molds of 21 cm (8”) with acetate strips.
2. Build entremet upside down as follows:
a. Pipe a layer of Chocolate Mousse.
b. Place Coconut Gelée on top of Mousse.
c. Pipe more Mousse onto Gelée.
d. Add Chocolate Cremeux insert.
e. Add a small amount of Mousse and place Coconut Dacquoise Cake on top. Freeze Cake.
3. Glaze frozen Mousse Cake.
4. Decorate with both Chocolate Garnishes.

32
Chocolate Cake
45 g cocoa powder
225 g dark brown sugar
6 g baking powder
6 g baking soda
270 g Valrhona Equatoriale noire, 55%, melted
120 g maple syrup
225 g vegetable oil
3 large eggs
2. In a medium size bowl, whisk all dry ingredients to combine.
3. In a separate bowl, whisk to combine: chocolate, maple syrup, milk, oil and eggs.
4. Combine wet and dry ingredients and whisk until smooth.
5. Line a sheet tray with a non-stick mat. Pour mixture onto lined tray, and bake for 10-15 minutes.
6. Allow to cool and cut cake into 3 round slices of 16 cm (6”). Reserve.
Strawberry Compote
8 g pectin NH
240 g strawberry purée
100 g diced strawberries
1. Mix sugar and pectin together.
2. Heat purée and strawberries to about 40ºC / 104ºF and stir in sugar and pectin mix. Bring to a boil.
3. Pour hot mixture into 3 insert molds of 16 cm (6”), and freeze until firm.
Dulcey Crunchy
300 g Eclat D’or wafer crumbs
400 g Valrhona Dulcey blond chocolate, 32%, melted
200 g unsalted butter, melted
1. In a medium size bowl, stir to combine wafer crumbs, chocolate and butter.
2. Spread mixture into 3 insert molds of 16 cm (6”), and press to a 4mm (1/4” inch) thickness.
Dulcey Spray Mixture
650 g Valrhona Dulcey blond chocolate, 32%
350 g cocoa butter
1. Weigh all ingredients separately.
2. Melt them together in a microwave at 50°C / 122°F.
3. With the help of a hand blender, perfect texture, blending well.
Milk Chocolate Petals
Valrhona Jivara milk chocolate, 40%, tempered
Edible gold flakes
1. Take tempered milk chocolate and spread a layer onto an acetate strip (the width of a palate knife), and dust with gold flakes.
2. Before it sets, place inside stainless steel buche log molds.
3. Allow petals to set at room temperature.
Dulcey YiElds 3 cakEs of 21 cm ( 8”)
33
ENTREMENTS
Dulcey Chocolate Strip
Valrhona Dulcey blond, 32%, tempered
1. Cut a rectangle of acetate sheet to cover a cake mold.
2. Ladle a small amount of tempered Dulcey chocolate onto acetate sheet. Spread out couverture with an angled palate knife to a thin
even layer.
4. Take a piece of baking paper, cut to same size as acetate sheet, and place it on top of chocolate with baking paper sitting slightly
higher than acetate sheet.
5. When chocolate starts to set, roll acetate around cake mold. Allow to set for few hours.
Dulcey Chocolate Mousse
340 g egg yolks
775 g Valrhona Dulcey blond, 32%
2. In a medium size pot, bring milk to a boil.
3. In a small bowl, whisk to combine yolks and sugar and pour in hot liquid to temper.
4. Return mixture to pot and continue to cook, stirring often, to 82ºC / 180ºF. Stir in gelatin to dissolve. Strain over chocolate
5. Whisk in chocolate until smooth and set aside to cool.
6. When completely cool, fold in whipped cream.
Assembly
2. Build entremet inside the mold, upside down in following order:
a. Pipe in a layer of Dulcey Chocolate Mousse.
b. Place Strawberry Compote on top of Mousse.
c. Place some more Mousse onto Compote.
d. Add Dulcey Crunchy insert.
e. Add a small amount of Mousse and place Chocolate Cake on top.
3. Freeze Cake.
4. Spray frozen entremet with Dulcey Spray Mixture at 45-50°C / 113-122°F to achieve a velvety effect.
5. Place Dulcey Chocolate Strip around entremets. Decorate with milk chocolate petals.

36
Pistachio Cake
322 g Valrhona almond paste from Provence, 70%
84 g pistachio paste
112 g unsalted butter, room temperature, cubed
42 g invert sugar
Pinch of salt
280 g eggs
2. Beat almond and pistachio paste, butter, invert sugar and salt until light and smooth.
3. Add eggs slowly, mixing between each addition. Sift flour over egg mixture.
4. Line a half baking sheet with baking paper. Spread mixture onto baking sheet. Bake 15-23 minutes.
5. Allow to cool and cut cake in 3 round slices of 16 cm (6”). Reserve.
Pistachio Cremeux
2. In a small pot, bring heavy cream and milk to a boil. Stir in gelatin to dissolve.
3. In a bowl, place white chocolate and pistachio paste. Pour hot mixture on top of it, and mix with a hand blender to make an emulsion.
4. Line 3 ring molds of 16 cm (6”) with acetate. Spread mixture evenly into molds and freeze until ready for use.
Pistachio Crunchy Insert
150 g wafer crumbs
50 g ground toasted pistachio
200 g Valrhona Opalys white chocolate, 33%, melted
1. In a medium size bowl, combine crumbs and pistachio with melted chocolate and butter.
2. Line 3 ring molds of 16 cm (6”) with acetate. Place mixture into molds, and press to 4 mm (1/4”) thickness.
3. Refrigerate until firm.
Garnishing
112 g mascarpone
unsalted pistachios
Valhorna white chocolate crunchy pearls
Pistachio Microwave Sponge (garnishing)
250 g egg whites
160 g egg yolks
40 g all-purpose flour / plain flour
1. Using a blender, mix all ingredients until smooth.
2. Strain and transfer mixture to a siphon. Load it with 2 chargers and refrigerate for at least 2 hours.
3. Fill a disposable plastic cup halfway with foamy batter, and microwave for 40 seconds to cook. Reserve at room temperature.
Green YiElds 3 cakEs of 21 cm ( 8”)
37
ENTREMENTS
Green Glaze
225 g glucose syrup
SQ Green food color
2. Bring water, sugar and glucose to a boil and stir in drained gelatin.
3. Pour hot mixture onto chocolate and emulsify.
4. With a hand blender, mix condensed milk and neutral glaze, adding green food color.
5. Glaze will be ready when it reaches 35ºC / 95ºF.
Pistachio White Chocolate Mousse
810 g Valrhona Ivoire white chocolate, 35%, chopped, semi melted
2. Bring milk to a boil. Stir in gelatin to dissolve.
3. In a bowl, place chocolate and pistachio paste, and pour over hot milk, whisking until smooth.
4. Cool to 30ºC / 86ºF before folding in whipped cream.
Assembly
2. Build entremet upside down in the following order:
a. Pipe a layer of Pistachio White Chocolate Mousse.
b. Place Pistachio Cremeux on top of Mousse.
c. Place more Mousse onto Cremeux.
d. Add Pistachio Crunchy insert.
e. Add a small amount of Mousse and place Pistachio Cake on top. Freeze
3. Glaze frozen Cake. Pipe dots of whipped mascarpone cheese, pieces of Pistachio Sponge, pistachios and white chocolate pearls.

38
Lychee and Rosewater
39
ENTREMENTS

40
Sponge Cake
21 g baking powder
140 g vegetable oil
500 g eggs
2. In a stand mixer fitted with a whisk attachment, combine dry ingredients with oil and eggs and mix for 6 minutes at high speed.
3. Add milk and mix for 2 extra minutes at medium speed.
4. Pour onto a sheet tray lined with baking paper, and bake for 10-15 minutes until golden. Allow to cool.
5. Using a 16 cm (6”) round cutter, cut cake into 3 discs. Reserve.
Raspberry and Lychee Ganache
200 g raspberry purée
50 g lychee purée
45 g invert sugar
900 g Valhrona Ivoire white chocolate, 35%, melted
75 g unsalted butter, cubed (leave at room temperature)
1. In a small pot, bring both purée, invert sugar and heavy cream to a boil.
2. In a bowl, add white chocolate. Slowly pour hot liquid over chocolate and whisk until smooth.
3. Continue mixing until ganache reaches 35°C / 95°F.
4. With a hand blender, emulsify butter and ganache, blending well.
5. Pour mixture evenly into 3 ring molds of 16 cm (6”). Freeze until ready for use.
Lychee Jelly
392 g lychee purée
42 g water (for the purée)
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool at room temperature.
3. Line 3 ring molds of 16 cm (6”) with acetate. Pour purée mixture evenly into molds. On a small square tray, add some purée to make
small rectangle decoration. Freeze all 4 molds until ready for use.
Dehydrated Rosewater Meringue
12 g albumin powder
15 g rosewater
110 g granuated sugar (US)
1. In a stand mixer with a whisk attachment, combine all ingredients and whip them until fluffy.
2. Line a tray with baking paper and pipe dots in rows leaving a space between them.
3. Allow to dehydrate at 70°C / 158°F until dry. Reserve.
Lychee and Rosewater YiElds 3 cakEs of 21 cm ( 8”)
41
ENTREMENTS
Glaze
225 g glucose syrup
SQ Titanium dioxide color
2. In a small pot, bring water, sugar and glucose to a boil and stir in drained gelatin.
3. In a bowl, place chocolate and pour hot mixture over it, emulsifying.
4. With a hand blender, mix condensed milk and neutral glaze, and add Titanium dioxide. The glaze will be ready when it reaches 35°C
/ 95°F.
Lychee and Rosewater Mousse
500 g lychee purée
120 g icing sugar
15 g rosewater
2. In a small pot, bring purée and sugar to a simmer. Stir in gelatin to dissolve and set aside to cool to 30°C / 86°F.
3. Gently fold in whipped cream and rosewater.
Assembly
1. Line 3 molds of 21 cm ( 8”) with acetate strips.
a. Pipe a layer of Lychee and Rosewater Mousse.
b. Place Lychee Jelly on top of Mousse.
c. Pipe some extra Mousse onto Lychee Jelly.
d. Add Raspberry and Lychee Ganache insert
e. Add a small amount of Mousse and place Sponge Cake on top. Freeze.
3. Glaze frozen Mousse Cake. Decorate with Lychee Jelly, Rosewater Meringue and gold leaves (optional).

44
Chocolate Dacquoise Cake
30 g cocoa powder
115 g almond flour / ground almonds
135 g icing sugar
2. In a bowl, sift flour, cocoa powder, almond flour and icing sugar.
3. In a separate bowl, whisk to combine egg white powder and granulated sugar.
4. Whip egg whites at medium speed in bowl of a stand mixer, fitted with a whisk attachment.
5. Add egg white powder mixture slowly and continue to whip to medium stiff peaks.
6. Fold dry ingredients into whipped egg whites.
7. Line 3 cake pans of 16 cm (6”) with parchment paper and pipe mixture evenly, baking for 11-15 minutes.
Hazelnut Streusel
110 g hazelnuts, ground
90 g brown sugar
100 g unsalted butter, softened
1. Preheat oven to 180ºC / 356ºF
2. In a stand mixer fitted with a paddle attachment, beat all ingredients to combine until crumbly.
3. Line a sheet tray with parchment paper. Pour mixture onto lined tray and bake for 12 minutes or until golden.
Crispy Hazelnut Streusel
190 g hazelnut praliné
100 g Valrhona Jivara milk chocolate, 40%, melted
50 g toasted hazelnuts, chopped
100 g hazelnut streusel
1 g sea salt
1. In a medium size bowl, mix praliné with chocolate.
2. Add hazelnuts, streusel and salt and stir to combine.
3. Divide mixture between 3 insert molds of 16 cm (6”), press to 4mm (1/4”) thickness and freeze until ready for use.
Mango Cremeux
250 g mango purée
250 g whole eggs
2. In a small pot, bring mango purée to a simmer.
3. In a small bowl, whisk to combine eggs, yolks and sugar, and pour in hot mango liquid to temper.
4. Return mixture to pot and cook to 82°C / 180°F, whisking often.
5. Remove from heat, stir in gelatin to dissolve; cool to 40°C / 104ºF before whisking in butter until smooth.
6. Spread mixture evenly into 3 insert molds of 16 cm (6”) and freeze until ready for use.
Mango Jelly
392 g mango purée
42 g water (for the purée)
Fresh diced mango
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature.
3. Prepare 3 insert molds of 16 cm (6”) and spread in fresh diced mango evenly.
4. Pour jelly over mango. Freeze until ready for use.
Mango YiElds 3 cakEs of 21 cm ( 8”)
7 g egg white powder
190 g egg whites
75 g egg yolks
200 g unsalted butter
45
Chocolate Glaze
50 g glucose
110 g dextrose
2. In a small size pot, add water, glucose and dextrose and cook to 40ºC / 104ºF.
3. Add cream, milk powder, sugar and cocoa into a medium size pot, and bring to a boil. Stir in gelatin to dissolve.
4. Strain over neutral glaze and blend with an inmersion blender.
5. Set aside to cool. Glaze at 35ºC / 95ºF.
Chocolate Garnish
Dark chocolate, tempered
1. Spread tempered dark chocolate onto an acetate sheet in an even thin layer and cover immediately with another acetate sheet,
pressing it onto surface of chocolate.
2. Before chocolate sets, press a rectangular and round cutter firmly on top of acetate to create individual discs sealed within two sheets
of acetate.
3. Place chocolate garnishes between two flat trays.
Chocolate Strip
1. Cut a rectangle of acetate sheet that can cover a 21cm / 8” inch cake mold.
layer.
4. When chocolate starts to set, take a piece of baking paper cut to same size as acetate sheet and place it on top of chocolate.
5. With baking paper sitting slightly higher than acetate sheet, roll acetate around the cake mold. Allow to set for a few hours.
Dark Chocolate Mousse
130 g egg yolks
2. In a medium size pot, bring heavy cream and milk to a boil.
3. In a small bowl, whisk to combine egg yolks and sugar and slowly add hot liquid to temper. Cook mixture to 82ºC / 180ºF, and add
drained gelatine
4. Place chocolate into a medium size bowl, pour hot mixture over it, whisk to emulsify.
5. Allow to cool to 30ºC / 86ºF, and then fold in whipped cream.
Assembly
1. Line a 21 cm (8”) ring mold with an acetate strip.
a. Pipe a layer of Dark Chocolate Mousse.
b. Place Hazelnut Streusel on top of Mousse.
c. Place some more Mousse onto Hazelnut Streusel.
d. Add Mango Cremeux insert.
e. Add a small amount of Mousse.
f. Place Mango Jelly on top of Mousse.
g. Add small amount of Mousse and finish with Chocolate Dacquoise Cake.
3. Decorate with Chocolate Garnishe and Mango Jelly. Place Chocolate Strip around entremets . Place gold leaf on top of Jelly.
ENTREMENTS
25 g non fat milk powder
140 g cocoa powder
3 vanilla beans, split & scraped
1,400 g Valrhona Manjari chocolate, 64%, chopped
1,200 g heavy cream / double cream, whipped to soft peaks

48
Chocolate Almond Sponge Cake
170 g Valrhona almond paste from Provence, 70%
1 vanilla bean, split & scraped
3 large eggs
2. In the bowl of a stand mixer fitted with a paddle attachment, beat almond paste, butter, sugar and vanilla until smooth.
3. Add eggs slowly, mixing between each addition.
4. Sift flour, baking powder, salt and cocoa powder over egg mixture.
5. Add melted chocolate and mix well.
6. Add sour cream, beat until smooth and pour evenly into 3 ring molds of 16 cm (6”). Bake for 15-20 minutes until golden.
Passion Fruit Mousseline
350 g passion fruit purée
35 g milk powder
2. In a medium size pot, bring passion fruit purée, cream, milk, and milk powder to a boil.
3. In a separate bowl, whisk to combine egg yolks, 100 g sugar and cornstarch.
4. Slowly whisk in the hot passion fruit mixture to temper egg yolks. Transfer mixture back to pot and continue to cook, stirring onstantly,
until thickened.
5. Add gelatin, stir to dissolve, and set aside to cool.
6. In a stand mixer, fitted with a whisk attachment, whip egg whites to soft peaks.
7. In a small pot, bring 210 g sugar and water to 121ºC / 250ºF and slowly pour into the egg whites, continuing to whip to stiff peaks.
8. Fold the egg whites mixture into the passion fruit cream.
9. Spread evenly into 3 insert moulds of 16 cm (6”) and freeze until ready for use.
Passion Fruit Gel
5 g agar agar
1. In a small pot, bring purée, agar agar and sugar to a boil. Allow the mixture to cool.
3. In a blender, process until creamy.
4. Pour into a plastic bottle for assembly.
Passion Fruit Jelly
14 g pectin NH
1. In a small bowl, mix to combine sugar and pectin.
2. In a medium size pot, bring both of the purées, glucose, and sugar mixture to a boil.
3. Remove from heat, and stir in lemon juice.
4. Line 3 ring molds of 16 cm (6”) with acetate. Pour purée mixture evenly into molds.
5. On a small square tray, add some purée to make small rectangle decoration. Freeze all molds and tray until ready for use.
Chocolate Glaze
50 g glucose
110 g dextrose
Passion YiElds 3 cakEs of 21 cm ( 8”)
3 g baking powder
Pinch of salt
20 g Valrhona cocoa powder
80 g Valrhona Manjari chocolate, 64% (melted)
155 g sour cream
25 g non fat milk powder
140 g cocoa powder
6 large egg yolks
50 g cornstarch
160 g egg whites
225 g apricot purée
75 g glucose
20 g lemon juice
49
ENTREMENTS
2. In a small size pot, add water, glucose and dextrose and cook to 40ºC / 104ºF.
3. Add cream, milk powder, sugar and cocoa into a medium size pot, and bring to a boil. Stir in gelatin to dissolve.
4. Strain over neutral glaze and blend with an inmersion blender.
5. Set aside to cool. Glaze at 35ºC / 95ºF.
Chocolate Sphere
Valrhona Jivara milk chocolate 40%, tempered
1. Polish a polycarbonate sphere mold with cotton wool.
2. Fill mold with milk tempered chocolate and scrape top surface and sides of mold. Tap mold on the table to eliminate air bubbles.
3. Turn mold upside down over a melting tank or onto a sheet of baking paper and tap with handle of scraper. Once all excess chocolate has
been tapped out, scrape mold while it is still upside down. Ensure top surface of mold is scraped clean.
4. Place mold face-down onto a sheet of baking paper and allow it to sit for 10 minutes at room temperature to set. Once set, scrape surface
of mold before placing it in refrigerator for 20 minutes before unmolding.
5. Warm a flat tray in oven to 50°C / 122ºF. Handle half spheres gently and slightly melt edge of each half by touching warm tray. Stick both
parts together.
6. Heat a small pastry tip with a torch and use it to make a hole in sphere.
Chocolate Garnish
Yellow cocoa butter
1. Brush yellow cocoa butter onto an acetate sheet, and allow it to set for about 10 minutes.
2. Spread chocolate in an even thin layer onto an acetate sheet, and cover immediately with another acetate sheet, pressing it onto surface
of chocolate.
3. Before chocolate sets, press a round cutter firmly on top of acetate to create individual discs sealed within two sheets of acetate. Place
chocolate garnishes between two flat trays.
Chocolate Ring
Yellow cocoa butter
Valrhona Jivara milk chocolate 40%, tempered
1. Brush yellow cocoa butter onto a rectangular acetate sheet, and allow to set for about 10 minutes.
2. Ladle a small amount of tempered chocolate onto acetate sheet. Spread out chocolate with an angled palate knife to a thin even layer.
3. Run a small knife around edge of acetate sheet and transfer it to a sheet tray. When chocolate starts to set, use a ruler or cutting grid to
cut lines.
4. Cut a piece of baking paper to same size as acetate sheet and place it on top of chocolate with baking paper sitting slightly higher than
acetate sheet.
5. Roll acetate around a rolling pin. Allow to set for a few hours.
Alpaco Chocolate Mousse
90 g invert sugar
2. In a medium size pot, bring milk and invert sugar to a boil. Stir in gelatin to dissolve.
3. Place chocolate into a medium size bowl, and strain hot liquid mixture over chocolate. Whisk to emulsify.
4. When mixture has cooled to 30°C / 86°F, fold in whipped cream.
Assembly
1. Line 3 molds of 21 cm ( 8”) with acetate strips.
a. Pipe in a layer of Alpaco Chocolate Mousse.
b. Place Passion Fruit Mousseline on top of Mousse.
c. Place some more Mousse onto Mousseline.
d. Add Passion Fruit Jelly insert.
e. Add a small amount of Mousse and place Chocolate Almond Sponge Cake on top.
3. Freeze. Glaze frozen Mousse Cake.
4. Decorate with Chocolate Garnish and a piece of Passion Fruit Jelly. Fill sphere with Passion Fruit Gel and place on top of entremet.
655 g Valrhona Alpaco chocolate, 66%
1,175 g heavy cream / double cream, whipped

52
Dacquoise Chocolate Cake
115 g almond flour / ground almond
135 g icing sugar
7 g egg white powder
190 g egg whites
100 g dark chocolate, 70%, finely crushed
2. In a small bowl, sift flour, almond flour and icing sugar. Reserve.
3. In a separate bowl, whisk to combine egg white powder and sugar.
4. In bowl of a stand mixer, fitted with a whisk attachment, whip egg whites at medium speed.
5. Add egg white powder mixture slowly and continue to whip to medium stiff peaks.
6. Fold dry ingredients into whipped whites, followed by crushed chocolate.
7. Spread mixture into 3 ring moulds of 16 cm (6”), lined with parchment paper, and bake for 11-15 minutes.
Crispy Hazelnut
190 g hazelnut praliné, 60%
100 g milk chocolate, melted
50 g toasted hazelnuts, finely crushed
170 g corn flakes, crushed
1. Mix to combine praliné with chocolate in a medium size bowl.
2. Add hazelnuts and corn flakes and stir to combine.
3. Divide mixture between 3 insert molds of 16 cm (6”), press to 4mm (1/4”) thickness and freeze until ready for use.
Passion Fruit Cremeux
200 g egg yolks
125 g whole eggs
2. Over a double boiler, cook yolks, eggs, sugar and purée, whisking constantly until thickened at 82°C / 180°F.
3. Remove from heat, stir in gelatin and butter to dissolve.
4. Spread mixture evenly into 3 insert molds of 16 cm (6”) and freeze until ready for use.
Glaze
225 g glucose syrup
225 g Valrhona Gianduja noisette lait, 36%
2. Bring water, sugar and glucose to a boil and stir in drained gelatin.
3. Place chocolate in a medium size bowl. Pour hot syrup onto chocolate and emulsify.
4. Stir in condensed milk and neutral glaze. Mix with a hand blender until smooth. Glaze will be ready when it reaches 35°C / 95°F.
Piedmonte YiElds 3 cakEs of 21 cm ( 8”)
53
ENTREMENTS
Chocolate Garnish
White chocolate, tempered
Valrhona Manjari gran cru dark chocolate, 64%, tempered
Edible gold powder
1. Spread tempered white chocolate in a thin even layer onto an acetate sheet and cover immediately with another acetate sheet,
pressing it onto surface of chocolate.
2. Repeat same procedure using dark chocolate.
3. Before chocolate sets, press a rectangular and a round cutter firmly on top of acetate to create individual discs sealed within two
sheets of acetate. Place acetate with chocolate garnishes between two flat trays.
4. When chocolate is set, brush it with gold powder
Gianduja Chocolate Wire
Valrhona Gianduja noisette lait, 36%
Using a zest stripper (zester), scrape the gianduja block to obtain the wire for the garnishing.
Gianduja Mousse
750 g Valrhona Gianduja noisette lait, melted
500 g heavy cream / double cream, slightly warm
120 g hazelnut praliné, 60%
2. Bring warm cream to a boil. Add drained gelatin.
3. Place Gianduja and hazelnut praliné into a medium size Bowl. Pour hot cream onto the Gianduja and mix to create an emulsion.
4. Allow mixture to cool to a temperature of 30°C / 86°F. Fold whipped cream into Gianduja mix.
Assembly
a. Pipe a layer of Gianduja Mousse.
b. Place Passion Fruit Cremeux on top of Mousse.
c. Place some more Mousse onto Cremeux.
d. Add the Hazelnut Crunchy insert.
e. Add a small amount of Mousse and place Dacquoise Chocolate Cake on top.
4. Decorate with Gianduja Chocolate Wire and Chocolate Garnish.
5. Use left overs of frozen Cake, cut into a square shape, and toss with gold powder. Place it on top of entremet.

54
Pistachio Strawberry
55
ENTREMENTS

56
Pistachio Dacquoise Cake
110 g icing sugar
125 g pistachio powder
255 g egg whites
1. Preheat the oven to 180°C / 356°F.
2. Sieve together icing sugar and flour. Add pistachio powder.
3. In a medium size bowl, whip egg whites and sugar to a meringue.
4. Fold in powder mixture.
5. Spread mixture into 3 ring moulds of 16 cm (6”), lined with parchment paper, and bake for 11-15 minutes.
Strawberry Jelly
4 g agar agar
2. In a small bowl, mix sugar and agar agar together.
3. In a small pot, warm the purée and stir in sugar mixture. Bring to a boil for about 1 minute. Stir in drained gelatin.
4. Pour into 3 insert molds of 16 cm (6”) and freeze until ready for use.
Green White Chocolate Spray Mixture
350 g cocoa butter
650 g Valhrona Ivoire white chocolate, 35%
SQ Titanium dioxide
SQ green fat soluble color powder
1. Melt cocoa butter and Ivoire chocolate.
2. Stir in Titanium dioxide and green color, mix with a hand blender.
3. Use at 40-45°C / 104-113°F when spraying.
Chocolate Garnish
1. Spread a thin even layer of tempered chocolate onto an acetate sheet and cover immediately with another acetate sheet, pressing it
onto surface of the chocolate.
2. Before the chocolate sets, press a round cutter firmly on top of the acetate to create individual discs sealed within the two sheets of
acetate.
3. Place acetate with the chocolate garnishes between two flat trays.
Extra Garnish
112 g mascarpone cheese
Fresh strawberries
Pistachio Strawberry YiElds 3 cakEs of 21 cm ( 8”)
57
ENTREMENTS
Pistachio Mousse
900 g Valhrona Ivoire white chocolate, 35% (semi melted)
1,150 g heavy cream / double cream (whipped to soft peaks)
2. In a small pot, bring milk to a boil. Add gelatin and stir to dissolve.
3. Pour chocolate over milk and whisk until smooth. Allow to cool to 30°C / 86°F.
4. Add pistachio to white chocolate mixture and then gently fold in whipped cream.
Assembly
1. Line 3 ring molds of 21 cm (8”) with acetate strips.
a) Pipe in a layer of Pistachio Mousse.
b) Place Strawberry Jelly on top of Mousse.
c) Place some more Mousse onto Jelly.
d) Place Pistachio Dacquoise Cake on top.
3. Freeze. Spray frozen entremet with spray mixture at 45-50°C / 104-113°F, for a velvety effect.
4. Pipe whipped mascarpone cheese on top of entremet and decorate with strawberries.

60
Moist Olive Oil Cake
21 g baking powder
6 large eggs
336 g olive oil
168 g orange juice
2. In two separate bowls, mix dry and liquid ingredients separately.
3. In a medium-size bowl, whisk dry mixture to liquid mixture to combine until smooth.
4. Line a sheet pan with baking paper. Spread smooth mixture into lined pan, and bake for 12-18 minutes until golden. Allow to cool.
5. Using a 16 cm (6”) cutter, cut 3 cake discs. Reserve.
Raspberry Jelly
42 g water (for purée mix)
250g fresh raspberries, cut in half
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Mix well. Allow jelly to cool at room temperature.
3. Line 3 ring molds of 16 cm (6”) with acetate, spread fresh raspberries evenly into them and pour in jelly.
4. Freeze until ready for use.
Crunchy Insert
150 g wafer crumbs
200 g Valhrona Ivoire white chocolate, 35%, melted
1. In a medium size bowl, combine wafer crumbs with melted chocolate and butter.
2. Line 3 ring molds of 16 cm (6”) with acetate. Transfer mixture to lined molds and press to 4 mm (1/4“) thickness.
Red Glaze
225 g glucose syrup
225 g Valhrona Ivoire white chocolate, 35%
SQ red food color
2. In a pot, bring water, sugar and glucose to a boil (103ºC / 217ºF) and stir in drained gelatin.
3. Place chocolate into a medium size bowl and pour hot mixture over it.
4. Stir in condensed milk and neutral glaze. Mix with a hand blender, adding red food color. Glaze will be ready when it reaches 35ºC /
95ºF.
red YiElds 3 cakEs of 21 cm ( 8”)
61
ENTREMENTS
Garnishing (1-3):
1. Dehydrated Strawberry Meringue
12 g albumin powder
15 g freeze-dried raspberry, crushed
1. In a mixer combine all ingredients and whip until fluffy.
2. Pipe into long rustic twigs and dust with freeze-dried raspberry.
3. Allow to dehydrate at 70ºC / 158ºF until dry. Reserve.
2. Chocolate Disc
1. Spread thin layer of chocolate onto an acetate sheet and cover immediately with another acetate sheet, pressing it onto surface of
chocolate.
2. Before chocolate sets, use a round cutter, press firmly on top of the acetate to create individual discs sealed within two sheets of
acetate. Place between two flat trays. Allow to set.
3. Mixed Berries
100 - 150g
Ivoire White Chocolate Mousse
810 g Valhrona Ivoire white chocolate, 35%, semi melted
2. Bring milk to a boil. Stir in gelatin to dissolve. Place chololate into a bowl, and slowly pour the hot milk over it, whisking until smooth.
Cool to 30ºC / 86ºF before using in step 3.
3. Whip cream to soft peaks. Fold cream into the chocolate mixture.
Assembly
1. Line a 21 cm (8”) ring mold with acetate strip.
2. Build entremet upside down in this order:
a. Pipe a layer of Ivoire White Chocolate Mousse.
b. Place Raspberry Jelly on top of Mousse.
c. Place more Mousse onto Jelly.
d. Add Crunchy Insert.
e. Add a small amount of Mousse and place Moist Olive Oil Cake on top. Freeze.
3. Glaze frozen Mousse Cake with Red Glaze.
4. Decorate with Strawberry Meringue, Chocolate Disc and Mixed Berries.

64
Almond Sponge Cake
170 g Valrhona Almond paste from Provence, 70%
1 vanilla bean, split & scraped
3 large eggs
3 g baking powder
Pinch of salt
155 g sour cream
2. In the bowl of a stand mixer, fitted with a paddle attachment, beat almond paste, butter, sugar and vanilla until smooth.
3. Add eggs slowly, mixing well between each addition. Sift cake flour, baking powder and salt over egg mixture.
4. Add sour cream to egg mixture, beat until smooth.
5. Line 3 ring molds of 16 cm (6”) and pour in mixture evenly.
6. Bake for 15-20 minutes until golden. Reserve cakes inside the molds.
Almond Praliné Cremeux
12 g silver gelatin sheet
180 g egg yolks
300 g Valrhona almond praliné, 60%
2. In a medium size pot, bring cream to a boil.
3. In a small bowl, whisk egg yolks and sugar to combine, and slowly pour hot cream in to temper.
4. Return mixture to the pot and cook to 82ºC / 180°F. Stir gelatin into the hot mixture to dissolve.
5. In a bowl, add almond praliné and pour hot cream mixture over it. Process with a hand blender until smooth.
6. Spread mixture evenly into 3 ring molds of 16 cm (6”) and freeze until ready for use.
Crunch Rice Krispies Almond Praliné
100 g Valrhona Guanaja chocolate, 70%, melted
100 g rice krispies
1. Combine chocolate, praliné and rice krispies in a bowl.
2. Transfer to 3 ring molds of 16 cm (6”) and press to a 4 mm (1/4”) thickness.
Glaze
225 g glucose syrup
225 g Valrhona Guanaja chocolate, 70%
SQ black food color
Valencia YiElds 3 cakEs of 21 cm ( 8”)
65
ENTREMENTS
1. Soak gelatin in ice water until softened; squeeze out any excess water and set aside.
2. In a pot add water, sugar and glucose and cook to 103°C / 219°F. Stir in drained gelatin.
3. In a bowl, place chocolate in pieces. Pour hot mixture onto chocolate and emulsify.
4. Using a hand blender, add condensed milk and neutral glaze to chocolate emulsion and stir well. Add food color, mixing well.
5. Allow the glaze to set in refrigerator for 24 hours.
Chocolate Garnish
1. Spread the tempered Dulcey chocolate in an even thin layer onto an acetate sheet and cover immediately with another acetate sheet,
pressing it onto the surface of chocolate.
2. Before chocolate sets use rectangular and round cutters, pressing firmly on top of acetate to create individual discs sealed within two
sheets of acetate. Place the chocolate garnishes between two flat trays. Allow to set.
Almond Praliné Mousse
350 g Valrhona Almond praliné, 60%
260 g heavy cream / double cream, whipped
2. Bring cream to a boil and add then drained gelatin.
3. In a bowl add almond praliné and pour hot cream over it. Mix well to create an emulsion. Allow mixture to cool to 30°C / 86°F. Reserve.
4. Whip heavy cream into soft peaks and fold it into almond praliné mix.
Assembly
1. Line a 21 cm (8”) ring mold with an acetate strip.
2. Top reserved Almond Sponge Cake, piping a layer of the following inside each mold in the following order (reserving a bit of
mousse for the final garnish!):
a. Almond Praliné Mousse
b. Almond Praliné Cremeux insert
c. Almond Praliné Mousse
d. Crunch Rice Krispies Almond Praliné insert
e. Almond Praliné Mousse
f. top with Almond Sponge Cake. Freeze until completely frozen.
3. Warm glaze to 35°C / 95°F. Remove the ring from the Cake and glaze it while frozen.
4. Pipe Almond Praliné Mousse on top of entremet and decorate with Chocolate Garnish. To finish, pipe remaining Chocolate Garnish
around base of entremet.

66
Photography by Alexandre Ayer 67
BACHOUR

68
Photography by Alexandre Ayer 69
BACHOUR

72
Gianduja Cremeaux
73
plated desserts

74
Gianduja Cremeaux
75 g egg yolks
330 g Valrhona dark hazelnut Gianduja, 33%, melted
2. In a medium size pot, bring cream and milk to a boil.
3. In a bowl, mix egg yolks with sugar. Add mix to hot cream, mix well and cook to 82°C / 180°F.
4. Strain mixture, add gelatin and use a rubber spatula to emulsify with Gianduja to obtain a smooth, glossy, elastic mixture.
5. Mix with a hand blender to make the emulsion perfect. Pass through chinois, and pour into bowl plates. Chill until set.
Bitter Orange Purée
5 thin-skinned sweet oranges cut into wedges
500 g water
300 g orange juice
1. In a small pot, combine oranges with sugar and water.
2. Place a plate inside the pot to add some weight to the oranges – in that way they will stay submersed in the syrup. Simmer the or-
anges for about 2 hours.
3. Remove oranges from the syrup and purée them, adding orange juice as needed until thick but smooth.
Bitter Orange Gel
300 g bitter orange purée
3 g agar agar
1. Bring all ingredients to a boil in a small pot.
2. Refrigerate until cold before processing in a blender until creamy. Pour into a plastic bottle.
Chocolate Crunch
90 g corn flakes
70 g feuilletine flakes
55 g sliced almonds, toasted
265 g dark chocolate
1. In a medium size bowl, combine cereal, feuilletine and almonds.
2. Temper chocolate and pour over dry mixture. Gently fold mixture to thoroughly coat everything with chocolate.
3. Pour onto a silpat-lined sheet pan and spread without pressing or flattening.
4. Once chocolate is set, break into pieces. Reserve.
Gianduja Cremeaux YiElds 12
75
plated desserts
Passion Fruit Mango Sorbet
291 g water
125 g glucose syrup
416 g passion purée
125 g mango purée
1. In a medium size pot, bring water, sugar and glucose syrup to a boil.
2. Set aside to cool before whisking in both purées.
3. Mix well and process in an ice cream machine.
Dulcey Whipped Ganache
25 g invert sugar
25 g glucose syrup
220 g Valrhona Dulcey Blond, 32%, melted
375 g heavy cream / double cream (chilled)
1. In a small pot, bring cream, sugar and glucose to a boil.
2. Place Dulcey into a bowl. Pour hot cream mixture over chocolate and whisk until smooth.
3. Add chilled cream and process with a hand blender until smooth. Refrigerate overnight to set.
4. Before using, whip ganache to a medium peak. Transfer to a pastry bag with a #1 round pastry tip
Extra Garnishing
Orange segments, edible flowers, and herbs
Assembly
1. Pipe Dulcey Whipped Ganache on the left side of the Gianduja Cremeaux.
2. Place Chocolate Crunch, Bitter Orange Purée and Gel covering the left side of the plate.
3. Decorate with orange segments and quenelle of Passion Fruit Mango Sorbet.

76
Chocolate Mascarpone, Hazelnut and
Cocoa Nib Mousse
77
plated desserts

78
Chocolate Mascarpone
45 g yolks
45 g granulated sugar
80 g Valrhona Caraïbe dark chocolate, 66 %
2. In a saucepan, bring milk and cream to the boil.
3. In a medium heatproof bowl, whisk egg yolks with sugar.
4. Gradually whisk in the milk mixture. Return mixture to the saucepan and cook over a low heat, whisking constantly, until thickened,
for about 4 minutes.
5. Off the heat, whisk in gelatin until melted.
6. Place chocolate and mascarpone in a medium size bowl. Pour hot mixture over chocolate and mascarpone and mix with hand blender.
7. Allow to cool to 35°C / 95°F. Fold whipped cream over chocolate mixture. Allow to set in the refrigerator for a few hours.
Crunchy Hazelnut
250 g hazelnut paste
75 g white chocolate, melted
150 g feuilletine flakes
1. Melt chocolate in a microwave. Stir in the hazelnut paste.
2. In a stand mixer fitted with a paddle attachment, place feuilletine. Add the chocolate mixture and mix at a low speed to combine.
3. Spread over a half sheet pan, lined with parchment paper. Reserve in the refrigerator.
Mango Gel
200 g mango purée
2 g agar agar
1. In a small pot, bring all ingredients to a boil.
2. Allow to cool and refrigerate the mixture for at least 4 hours, and then blend until smooth before using.
Cocoa Nib Mousse
70 g cocoa nibs
70 g yolks
1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a saucepan, bring cream, milk and cocoa nibs to a boil.
3. In a medium heatproof bowl, whisk egg yolks with sugar.
4. Gradually whisk in cocoa nib mix. Return mixture to the saucepan and cook over a low heat, whisking constantly untilthickened (82°C
/180°F).
5. Off the heat, whisk in gelatin until melted. Strain mixture, pour into a clean bowl and allow to cool to 30°C / 86°F.
6. Whip the heavy cream to soft peaks, and fold it into chilled cocoa nib mixture. Allow to set in the refrigerator for a few hours.
ChocolateMascarpone,HazelnutandCocoaNibMousse
YiElds 12
79
Assembly
1. In the mixer, fitted with the paddle attached, beat the Chocolate Mascarpone until smooth.
2. Place each mixture into a pastry bag with a round pastry tip.
3. Pipe different sized dots of the Chocolate Mascarpone and the Cocoa Nib Mousse around the plate.
4. Place a few Crunchy Hazelnuts around the plate and pipe dots of Mango Gel around the plate too.
plated desserts

80
Ivoire Mascarpone Ganache with
Strawberry
81
plated desserts

82
Ivoire Mascarpone Whipped Ganache
450 g heavy cream / double cream (225 g should be chilled)
30 g invert sugar
1. In a medium size pot, bring 225 g of the cream and invert sugar to a boil.
2. Add melted white chocolate to create an emulsion, mixing well.
3. Add then, the 250 g cold cream and mascarpone, mixing with a hand blender.
4. Put Ganache into the refrigerator for 6 hours to allow it to crystallize.
5. Whip the cold ganache to medium peaks. Transfer to a pastry bag with a round pastry tip.
Dehydrated Meringue
12 g albumin powder
110 g water
1. In the bowl of an electric mixer, with a whisk attachment, combine all ingredients, whipping them at medium speed, until fluffy.
2. Pipe small dots of meringue onto a silicone mat. Allow to dehydrate at 70ºC / 158ºF for 24 hours.
Strawberry Foam
7 g Versawhip
3 g xantham gum
1. In a stand mixer, using a whisk attachment, beat all of the ingredients together at a high speed until fluffy.
2. Place the foam in a pastry bag.
Strawberry Gel
5 g agar agar
In a small pot, bring purée, agar agar and sugar to a boil. Refrigerate until cool before processing in a blender until creamy.
Strawberry Champagne Sorbet
380 g water
260 g atomized glucose
6 g sorbet stabilizer
600 g Champagne
1. In a medium size pot, heat water, sugar, glucose and stabilizer to 82°C / 180ºF.
2. Set mixture aside to cool before adding the Champagne and purée.
3. Refrigerate overnight before processing in an ice cream machine.
IvoireMascarponeGanachewithStrawberry
YiElds 24
83
Extra Garnish
Cookie crumbles
Strawberries, edible flowers and fresh herbs
Assembly
1. Pipe dots of Ivoire Mascarpone Whipped Ganache onto the plate.
2. Pipe a few dots of Strawberry Foam. Put the strawberries at the side of each Foam dot.
3. Place a few Meringues between the Ganache and Foam.
4. Place a tablespoon of Cookie Crumbles onto the plate, placing a quenelle of Strawberry Champagne Sorbet on top.
5. Decorate with Strawberry Gel, fresh strawberries, flowers and herbs.
plated desserts

84
Milk Chocolate Custard
85
plated desserts

86
Jivara Milk Chocolate Custard
10 g glucose syrup
400 g Valrhona Jivara milk chocolate, 40%, melted
400 g heavy cream / double cream (cold)
2. In a small pot, bring milk, 100 g cream and glucose to a boil. Add gelatin and stir to dissolve.
3. Pour over chocolate and whisk until smooth. Add cold cream and process with a hand-held blender to emulsify.
4. Pass through chinois, and pour into bowl plates. Chill until set.
Coconut Snow
84 g tapioca maltodextrin
112 g coconut oil
28 g confectioner’s sugar / icing sugar
Combine all ingredients in a food processor. Process, occasionally scraping down sides with a rubber spatula, until crumbly. Set aside for
assembly.
Almond Streusel
110 g toasted almonds (ground)
90 g dark brown sugar
100 g butter
1. In a stand mixer, fitted with a paddle attachment, mix all ingredients until crumbly.
2. Bake for 12 minutes at 176°C / 350°F.
Strawberry Fluid Gel
3 g agar agar
1.5 g xanthan gum
1. In a small bowl, combine sugar, agar agar, and xanthan gum.
2. In a medium size pot, bring strawberry purée to a boil and whisk in dry ingredients; keep boiling for one minute.
3. Cool and allow to set in the refrigerator.
4. Transfer cold mixture to a blender and make a purée. Pour into a plastic bottle.
Assembly
1. Take the cold bowl plates with the custard.
2. Spoon Coconut Snow on the left side of the custard.
3. Spread Almond Streusel on the right side. Make a spiral of Strawberry Fluid Gel on the center of the plate. Decorate with edible flowers
YiElds 12
Milk Chocolate Custard
87
plated desserts

88
Milk Chocolate Ganache with Pears and
Ginger Crumble
89
plated desserts

90
Bahibe Milk Chocolate Whipped Ganache
305 g heavy cream / double cream (225 g should be chilled)
7 g invert sugar
7 g glucose
130 g Valrhona Bahibé milk chocolate, 46%
1. In a medium size pot, bring 80 g cream, glucose and invert sugar to a boil.
2. Gradually pour over milk chocolate and emulsify with a hand blender.
3. Add 225g cold cream and mix well. Allow to set in the refrigerator for 12 hours.
4. Whip the ganache to a medium peak before using. Reserve in a pastry bag.
Ginger Streusel
50 g ground almonds / almond flour
9 g ground ginger
3 g ground cinnamon
Pinch of salt
1. Preheat the oven to 170ºC / 338ºF
2. In a stand mixer, fitted with a paddle attachment, mix all of the ingredients to combine .
3. Allow mixture to rest in the refrigerator overnight.
4. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured. Leave on the tray to cool. Store in an
airtight container at room temperature.
Honey Cremeaux
3 large egg yolks
57 g honey
1 g salt
2. In a small bowl, whisk egg yolks and sugar until smooth.
3. In a medium size pot, bring honey to a boil and cook until you achieve a dark amber color.
4. In a small saucepan, bring cream to a boil and slowly whisk into the honey.
5. Whisk honey and cream mixture into egg mixture to temper, and return the mixture to the pot.
6. Cook over a medium heat, stirring constantly to reach 82ºC / 180ºF.
7. Remove from the heat, stir in gelatin and salt to dissolve and refrigerate until cold.
8. Whisk the cremeaux until smooth and pour into a pastry bag.
YiElds 15
MilkChocolateGanachewithPearsandGingerCrumble
91
Poached Pear
250 g water
125 g white wine
125 g pear purée
1 lemon (zest only)
6 pears
1. In a large pot, bring water, wine, purée, sugar, and lemon zest to a boil.
2. Reduce the heat to low, add pears and poach until tender.
3. Use a slotted spoon to remove pears from the liquid and cool before peeling and coring.
4. Cut poached pear into small cubes. Refrigerate until ready for use.
Chocolate Tuile
70 g glucose syrup
252 g simple syrup (1 part sugar and 1 part water)
140 g cocoa powder
1. Preheat the oven to 177ºC / 350ºF
2. In a small pot, heat glucose and simple syrup to 90°C / 194°F.
3. Transfer to a blender, and while running, add cocoa powder. Blend until combined.
4. Spread onto a nonstick baking mat and bake for 3-5 minutes.
5. Allow to cool and break into pieces. Store in an airtight container.
Mandarin Gel
200 g mandarin purée
2 g agar agar
1. In a small size pot, bring all of the ingredients to a boil.
2. Allow to cool and refrigerate for at least 4 hours.
3. Blend until smooth before using.
Extra Garnish
Edible flowers and herbs
Assembly
1. Spread Ginger Streusel onto the plate.
2. Pipe Honey Cremeaux by the side of the Crumble. Place a few Poached Pear cubes around the Crumble.
3. Pipe Bahibe Milk Chocolate Whipped Ganache onto the top of the Crumble.
4. Decorate with Chocolate Tuile, Mandarin Gel, herbs and flowers.
plated desserts

92
White Chocolate Yogurt Panna Cotta
93
plated desserts

94
Panna Cotta
100 g Valrhona Opalys white chocolate, 33%
275 g Greek yogurt
2. In a medium size pot, bring cream and sugar to a simmer. Add gelatin and stir to dissolve.
3. Stir in the white chocolate and yogurt. Pass through chinois, and pour into bowl plates. Chill until set.
Strawberry Soup
588 g strawberries
1 lime (juice)
1. Combine strawberries, sugar and lime juice in a bowl and macerate for 2 hours.
2. Transfer to a blender and make a purée. Pour purée into a plastic bottle.
Berries
QS raspberries
QS blueberries
QS blackberries
QS Valrhona Absolu cristal neutral glaze
Mix all ingredients in a bowl.
Assembly
Spread Strawberry Soup on top of the Panna Cotta. Cover with Berries.
White Chocolate Yogurt Panna Cotta YiElds 12
95
plated desserts

96
White Chocolate-Rosewater Ganache and
Raspberry Sorbet
97
plated desserts

98
White Chocolate-Rosewater Whipped Ganache
436 g heavy cream / double cream (250g should be chilled)
1 vanilla bean
20 g invert sugar
20 g glucose
20 g rosewater
1. Split and open vanilla pod, and then scrape out the seeds.
2. In a medium size pot, bring 186 g cream, vanilla bean and scraped seeds, invert sugar and glucose to a boil.
3. Create an emulsion, adding melted white chocolate.
4. Add remaining 250 g of cold cream and rosewater. Mix well using a hand blender.
5. Put mixture into the refrigerator for 6 hours to allow it to crystallize.
6. Whip cold ganache to a medium peak. Transfer to a pastry bag with a round pastry tip.
Raspberry Foam
7 g Versawhip
3 g xanthan gum
1. In a bowl of a stand mixer, fitted with a whisk attachment, place all of the ingredients and whip until light and fluffy.
2. Transfer to a pastry bag with a round pastry tip.
Pistachio Sponge Cake
250 g egg whites
160 g egg yolks
1. Process all of the ingredients in a blender until smooth.
2. Strain and transfer to a siphon. Process with 2 chargers and refrigerate for at least 2 hours.
3. Fill a disposable plastic cup halfway with the foamy batter, and microwave for 40 seconds to cook. Reserve at room temperature.
White Chocolate Snow
84 g tapioca maltodextrin
1. Combine both ingredients in a food processor.
2. Process, occasionally scraping all sides well with a rubber spatula until crumbly
Raspberry Gel
2 g agar agar
1. In a small pot, bring all the ingredients to a boil.
WhiteChocolate-RosewaterGanacheandRaspberrySorbet
YiElds 15
99
Raspberry Sorbet
20 g glucose syrup
3 g sorbet stabilizer
Juice of 1 lemon
168 g water
1. In a medium-size pot, whisk to combine the glucose, stabilizer, sugar, lemon juice and water.
2. Bring mixture to a boil, remove from the heat and stir in the purée.
3. Cover and refrigerate until cool, before processing in an ice cream machine.
Extra Garnishing
Fresh raspberries and edible flowers
Assembly
1. Pipe White Chocolate-Rosewater Whipped Ganache onto the plate.
2. Place a piece of Pistachio Sponge Cake next to the ganache.
3. Sprinkle White Chocolate Snow on top of the Ganache. Pipe a few dots of the Raspberry Gel.
4. Place two fresh raspberries and a quenelle of Raspberry Sorbet.
5. Decorate with Raspberry Gel and flowers.
plated desserts

100
Brownie with Caramel Ice Cream
101
plated desserts

102
Salted Caramel Ice Cream
285 g egg yolks
7 g sea salt
1. In a sauce pot, make a dry caramel with 235 g sugar (medium-light golden), then deglaze with milk.
2. In a bowl, mix egg yolks with 80 g of sugar. Add the hot caramel mixture and temper yolks, and return to the sauce pot.
3. Cook to anglaise (82ºC / 180ºF). Strain, and then add sea salt and heavy cream. Using a blender, emulsify completely.
4. Place the bowl in an ice bath. When cool, pour mixture into an ice cream maker and process according to manufacturer instructions.
Keep frozen until service.
Shortbread Crumbs
260g all-purpose flour / plain flour
110 g confectioner’s sugar / icing sugar
1 pinch of salt
180 g butter, cubed, cold
1 drop of vanilla extract
Preheat the oven to 150ºC / 302ºF.
In a bowl of a stand mixer with a paddle attachment, combine all dry ingredients, mixing at a low speed.
Add butter and vanilla mixing at low speed until smooth.
Press onto half sheet trays and bake for 12-15 minutes, until golden.
Allow to cool completely. Blend until achieving a fine crumble.
Candied Peanuts
175 g peanuts
20 g corn syrup
50 g water
30 g butter
1. Toast peanuts in the oven at 155ºC / 311ºF until golden.
2. In a pot, bring sugar, corn syrup and water to a boil.
3. Add butter and cook to a medium-light caramel, then stir in peanuts.
4. Spread the mixture on silpat to cool. Chop dry candied peanuts into small pieces and reserve in an airtight container.
Candied Popcorn
½ liter popcorn, popped (by volume)
120g water
50 g corn syrup
55 g butter
1. In a pot, bring sugar, corn syrup and water to a boil.
2. Add butter and cook to a medium light caramel, then stir in the popcorn.
3. Cool caramel popcorn on silpat then break into small pieces (the size of a peanut), and reserve in an airtight container.
Brownie with Caramel Ice Cream YiElds 24
103
Fudge Sauce
280 g water
70 g cocoa powder
224 g corn syrup
224 g Valrhona Guanaja dark chocolate, 70%
224 g butter
3 g vanilla extract
2 g salt
1. In a saucepot, bring water, cocoa powder, corn syrup and sugar to a boil, then add chocolate and butter.
2. Bring to a simmer and remove from the heat. Add vanilla extract and salt, then allow to cool, strain through chinois and reserve.
Brownie
500 g butter
750 g sugar
8 whole eggs
100 g cocoa powder
1. Preheat the oven to 162ºC / 324ºF.
2. Using an electric blender mixer, with paddle attached, at a low speed, cream butter and sugar until smooth and fluffy.
3. Add eggs and mix at a medium speed. Add dry ingredients and vanilla extract.
4. Bake for 20-25 minutes. Allow to cool. Cut into rectangular pieces of 4 cm width.
Assembly
1. Place one piece of Brownie on one side of the plate.
2. Place Candied Peanuts and Popcorn around the Brownie.
3. Place some Shortbread Crumbs and a quenelle of Salted Caramel Ice Cream on top of the Brownie and dust with some Shortbread
Crumbs and gold flakes (optional).
4. Decorate the plate with the Fudge Sauce.
plated desserts

104
Chocolate Napoleon with Hazelnut
Ice Cream
105
plated desserts

106
Quick Puff Pastry
600 g unsalted butter, cold and cut into cubes
6 g salt
280 g ice cold water
1. Prepare the dough:
a. In a small bowl, combine water and salt and stir well to dissolve salt completely.
b. Place flour in the bowl of a food processor, fitted with a metal blade. Add 140 g of the butter and pulse repeatedly
to mix in finely.
c. Add the remaining butter and pulse 2 or 3 times, to mix all of the butter with the flour mixture.
d. Mix the salt and water. Add the salted water to the flour mixture and pulse 2 or 3 times again.
e. Invert the dough to a floured work surface. Lightly flour the dough and stretch the dough into a rough rectangle. Gently roll
the dough, making sure there is always enough flour between the work surface and the dough to prevent it from sticking, until
it forms a rectangle.
f. Fold one of the long edges over the middle section, and then fold over the bottom edge (like a croissant) to make three equal
layers.
g. Roll the dough up jellyroll-style from one of the short edges.
h. Use the palm of your hand (dusted with flour) to flatten the rolled-up dough into a rectangular shape - about one inch (2.5 cm)
thick.
j. Wrap the dough in plastic film / cling film, and refrigerate for at least 2 hours, or until firm.
2. Bake the puff pastry:
a. Preheat the oven to 190ºC / 375ºF.
b. Roll the pastry dough to 1.5 mm thick and poke all over with a fork.
c. On a sheet pan, lined with parchment paper, place the pastry, then gently place another piece of parchment paper on top and
cover with a flat tray.
d. Bake the pastry for 15 minutes with the tray cover. Remove the extra tray and parchment paper, identify the smoothest side of
the pastry and dust that side liberally with icing sugar.
e. Replace in the very hot oven and allow the icing sugar to caramelize for a few minutes until golden.
f. Once removed from the oven, allow the cooked pastry to cool a little before cutting it into rustic pieces. Store in an airtight
container.
Mango Compote
196 g diced mango
14 g cider vinegar
1. Combine all of the ingredients in a saucepot and cook over a low heat for approximately 10 minutes or until it forms a soft compote.
2. Remove from the heat and allow to cool.
Mango Gelée
392 g mango fruit purée
42 g water (for the purée mixture)
2. In a small pot, bring the purée, sugar and water to a boil. Stir in the gelatin to dissolve.
3. Pour into a ½ sheet tray, lined with plastic film. Refrigerate until ready to use. Cut into a small round shape.
ChocolateNapoleonwithHazelnutIceCream
YiElds 15
107
Hazelnut Ice Cream
19 g milk powder
47 g glucose powder
56 g hazelnut paste
2 g ice cream stabilizer
47 g yolks
1. In a medium saucepan, bring the heavy cream, milk, milk powder, sugar, glucose, stabilizer and hazelnut paste to a boil.
2. In a medium size bowl, mix the sugar and egg yolks.
3. Temper the hot mixture with the yolks. Slowly add the egg yolks to the saucepan.
4. Stir until slightly thickened at 82ºC / 180ºF. Strain the mixture through a fine chinoise into a clean bowl.
5. Place the bowl into an ice bath. When cool, pour the mixture into an ice cream maker and process according to manufacturer instruc-
tions. Keep frozen until service.
Guanaja Chocolate Mousse
336 g Valrhona Guanaja, 70%, partially melted
2. In a small pot, bring the milk to a boil. Add gelatin and stir to dissolve.
3. Place the chocolate in a bowl. Slowly pour the hot milk over the chocolate and whisk until smooth. When the mixture reaches 30ºC
/ 86ºF, fold in the whipped cream.
4. Keep in a container in the refrigerator. When the mousse is set, beat in a mixer, with paddle attached, at low speed. Pour the mousse
into a pastry bag with a round pastry tip.
Assembly
1. Pipe the Guanaja Chocolate Mousse on the left side of the plate.
2. Place on top of the Mousse five to six pieces of rustic Puff Pastry.
3. Spread the Mango Compote on the center of the plate and place a few discs of Mango Gelée on the Compote.
4. Finish with a quenelle of the Hazelnut Ice Cream.
plated desserts

108
Ivoire White Chocolate ‘No-Bake’
Cheesecake
109
plated desserts

110
Ivoire White Chocolate ‘No-Bake’ Cheesecake
454 g cream cheese
1 vanilla pod / bean
1. Split and open vanilla pod, and then scrape seeds out. (Tip: You can save the left-over scraped pod to make vanilla sugar!).
2. In a stand mixer, fitted with a paddle attached, make a cream with cream cheese, sugar and vanilla seeds, beating mixture until creamy.
3. Pour melted white chocolate into cream cheese mixture, and keep mixing until smooth.
4. In a separate bowl, whip cream until at a medium peak, and fold into cream cheese mixture.
5. Pour into a pastry bag with a round pastry tip.
Raspberry Jelly
2. In a small pot, bring purée, sugar and water to a boil. Stir in gelatin to dissolve. Allow to cool to room temperature.
3. Pour jelly into a ¼ sheet pan, lined with cling film, and allow to set in the refrigerator for 6 hours.
4. Cut the cold jelly into a round shape.
Dehydrated Strawberry Meringue
12 g albumin powder
15 g freeze-dried raspberry, crushed
1. In a stand mixer with a whisk attachment, combine all ingredients and whip them until fluffy.
2. Pipe into a long strip onto prepared baking sheets. Dust with freeze-dried raspberry.
3. Allow to dehydrate at 70°C / 158°F for 24 hours.
Raspberry Foam
7 g Versawhip
3 g xantham gum
In a stand mixer with a whisk attachment, combine all ingredients and whip them at high speed until fluffy. Put the mixture into a pastry
bag.
Raspberry Gel
5 g agar agar
1. In a small pot, bring purée, agar agar and sugar to a boil.
2. Allow to cool and refrigerate. The Gel must be cold before the next step.
3. In a blender at a high speed, process the Gel until creamy.
Ivoire White Chocolate ‘No-Bake’ Cheesecake
YiElds 24
111
Extra Garnishing
Mixed berries, fresh herbs and edible flowers
Assembly
1. Pipe White Chocolate ‘No-Bake’ Cheesecake in a long strip onto the plate.
2. Pipe a few dots of Raspberry Foam. Place berries and herbs on top of the Cheesecake.
3. Pipe a few dots of Raspberry Gel next to the berries.
4. Decorate with Strawberry Meringue, Raspberry Jelly and edible flowers.
plated desserts

112
White Chocolate Crème Brûlée
113
plated desserts

114
Crème Brûlée
1 stick of cinnamon
Peel of half orange
1 vanilla bean / pod
16 large egg yolks
250 g white chocolate
1. Preheat a combi steam oven to 100°C / 212°F, at a high fan modus.
2. Split and open the vanilla pod, and then scrape the seeds out, retaining both seed and pod.
3. In a medium size pot, bring cream, milk, cinnamon, orange peel, and both vanilla pod and scraped seeds to a simmer.
4. In a medium size bowl, whisk yolks and sugar and pour in hot liquid to temper. Cook mixture at a low heat until 82°C / 180°F.
5. Place white chocolate in a medium size bowl. Strain hot mixture over white chocolate and pour into a 24 ring mold (the ring mold
should be covered at the top and lined at the bottom with acetate film).
6. Bake for 35-45 minutes.
Mandarin Gel
510 g mandarin purée
5 g agar agar
85 g granulated sugar (US) + extra for the burnt caramel
1. In a small pot, bring all ingredients to a boil.
Extra Garnish
Assorted fresh berries and edible flowers
Assembly
1. Add 1 tablespoon of sugar on the top of the Crème Brûlée molds and place the molds in the middle of a flat plate.
2. With the help of a blowtorch, burn sugar into a caramel.
3. On the left and right side of the plate, pipe dots of Mandarin Gel. Decorate with fresh berries and flowers.
White Chocolate Crème Brûlée YiElds 24
115
plated desserts

118
Almond Mousse, Peach and Caramelia
119
verrines

120
Crunchy Ivoire White Chocolate Apricot
75 g Eclat D’or wafer crumbs
30 g Dried apricot, diced
1. In a medium size bowl, combine Eclat D’or, apricot, chocolate and butter.
2. Place mixture on a baking mat and reserve in the refrigerator.
Peach Compote
250 g peach, diced (fresh)
1 vanilla bean, split and scraped
80 g apricot purée
2. In a medium size pot, combine peach, sugar, vanilla and purée.
3. Cook for a few minutes and add soaked gelatin. Set aside until cool.
Caramélia Whipped Ganache
6 g invert sugar
6 g glucose
78 g Valrhona Caramélia milk chocolate caramel, 36%
130 g heavy cream / double cream, cold
1. In a medium size pot, bring cream to a boil with glucose and invert sugar.
2. Gradually pour over chocolate and emulsify with a hand blender.
3. Add cold cream. Allow to set in the refrigerator for 12 hours. Whip before using.
Caramélia Chocolate Garnish
Valrhona Caramélia milk chocolate caramel, 36%
1. Brush an acetate sheet with oil to coat.
2. Temper chocolate, pour Caramélia chocolate into the center of an acetate sheet and lay a second sheet over it.
3. Use a rolling pin to spread chocolate to the edge of the acetate.
4. As soon as chocolate starts to set, mark a triangle shape using a cutter. Set aside until hardened.
Almond Praliné Mousse
189 g heavy cream / double cream (whip to soft peak)
2. Place milk, almond praliné and sugar into a large pot. Bring to a boil and add the drained gelatin.
3. Strain hot mixture and allow to cool to 35°C / 95°F.
4. Fold the whipped cream into almond mixture.
Almond Mousse, Peach and Caramelia
YiElds 15 (112 g glass)
121
verrines
Extra Garnish
Fresh apricot slices
Edible gold leaf
Assembly
1. Pour 25 g of Almond Praliné Mousse into each glass. Freeze (make sure the it is a freeze-proof glass).
2. Add Crunchy Ivoire White Chocolate Apricot to the of top the Mousse.
3. Add 20 g of Peach Compote to the top.
4. Pipe the Caramélia Whipped Ganache inside the glass.
5. Decorate the glass with Caramélia Chocolate Garnish, a slice of fresh apricot, milk chocolate garnish, and gold leaf.

122
Carrot Cake Verrine
123
verrines

Bachour chocolate ebook

Recommended

Recommended

More Related Content

What's hot

What's hot (14)

Similar to Bachour chocolate ebook

Similar to Bachour chocolate ebook (10)

Recently uploaded

Recently uploaded (20)

Bachour chocolate ebook