Bachour the-baker-e book-retail

Photography by Battman
Featuring step by step instructions
FOR making laminated dough
bachour
The Baker

bachour
The Baker
Recipes by Antonio Bachour
Photography by Battman

Distributed in the United States by
The Chef’s Connection
New York, NY
Published by Alan “Battman” Batt
Recipes/Texts ©2017 by Antonio Bachour
Photographs ©2017 by Battman
pp. 98, 100, 148 Jiri Hera/Shutterstock
ISBN 978-0-933477-53-7
All rights reserved. Printed in Canada.
thechefsconnection.com
Recipe Editor: Andrew Gold
Graphic Design: Jeff Carrico
My life would not be the same without my wife, Alejandra Sanchez. She has
given me more support than I could ever have imagined. I can’t thank her
enough for her encouragement and belief in me and my goals.
To my Sous Chef Samira Saadee. Thank you for being the person you are.
And to Ana Karina, the only person I feel at ease and confident with filling my
spot when I am away (often). Thank you so much.
Antonio

Contents
5 Preface
7 Foreword
10 Puff Pastry
12 Palmiers
14 Apple Tart
18 Vanilla Napoleon
20 Chocolate Napoleon
22 Diplomat Napoleon
24 Raisin Scones
28 Butter Croissant
32 Almond Croissant
34 Baklava Croissant
38 Dulce de Leche Croissant
40 Gianduja Croissant
42 Mascarpone and Strawberry Croissant
46 Passion Fruit Croissant
50 Pecan Croissant
54 Chocolate Baton Croissant
58 Carrot Croissant
62 Chocolate Almond Praline Croissant
64 Hazelnut Praline Croissant
66 Pain aux Chocolat
68 Chocolate Croissant
72 Kougin-amann
76 Pistachio Raspberry Croissant
78 Guava and Cheese Croissant
80 Mojito Croissant
82 Mango Croissant
84 Mascarpone Mixed Berry Croissant
86 Coconut Croissant
88 Pain aux Raisins
90 Babka Croissant
92 Mango Passion Fruit Croissant
94 Pear Croissant
98 Vanilla Brioche
102 Almond Brioche
104 Chocolate Custard Brioche
106 Chocolate Hazelnut Brioche
108 Coconut Brioche
110 Kouglof
112 Savarin
114 Tiramisu Brioche
118 Almond Blueberry Loaf Cake
120 Banana Loaf Cake
122 Carrot Loaf Cake
124 Chocolate Loaf Cake
126 Corn Financier
128 Hazelnut Financier
130 Pistachio Financier with
White Chocolate Whipped Ganache
132 Praline Passion Fruit Loaf Cake
134 Olive Oil Madeleines
136 Brownies
140 Choux Pastry
142 Chocolate Éclair
144 Strawberry and Cream Éclair
146 Passion Fruit Éclair
148 Canelés
152 Sablé
152 Chocolate Sablé
154 Lemon Basil Tart
156 Strawberry Tart
158 Gianduja Tart
160 Milk Chocolate Raspberry Tart
162 Dulcey Sablé Cookies
164 Salted Caramel Chocolate Sablé Cookies
168 Chocolate Chip Cookies
170 Chocolate White Chocolate Chip Cookies
172 Macadamia Nut Cookies
174 Oatmeal Raisin Cookies

PREFACE
Antonio has exceptional talent that he has continued to advance for years, perfecting every
aspect of his patisserie work. To see him at work, develop recipes and create is something
truly magical. Antonio has a unique ability to craft innovative and beautiful tasting products
in all aspects of patisserie; which is an extraordinary skill that pastry chefs aspire to yet rarely
achieve in this continually changing industry. Bachour the Baker showcases the versatility of
his skills and explains all the elements of laminated doughs, croissants and Danish through
coherent recipes and beautiful images.
Discover flaky, enriched layers of goodness all wrapped up in an outstanding book. Antonio
is a brilliant author and this is the perfect book for those wanting to explore all aspects of
viennoiserie.

Chef Kirsten Tibbals
Bachour the Baker
6

FOREWORD
It might sound like a cliché, but I do think love is the most important ingredient for a pastry
chef. Love is dedication, love is patience, love is spending hours and hours perfecting one
recipe, love is sharing your knowledge and passion with others. All this, is exactly what Chef
Antonio Bachour has achieved through his creations, and particularly in this amazing book.
I met Chef Antonio Bachour while interning at the St. Regis Bal Harbour Hotel. You must
know that the first time I saw him plating a dessert I felt goosebumps. I was immediately in-
spired, and from that moment, he has not stopped astonishing me. He is truly a pastry genius,
and I feel so grateful for everything he has taught me and encouraged me to do. I admire him
profoundly because he has fought for his passion and has inspired thousands. .
I feel very honored to be part of this wonderful book. The dedication and love that Chef
Bachour devotes to his work is evident in each recipe presented here. This book will surely
bring sweetness into then life of any reader.
Thank you, Chef Antonio Bachour for being an incredible mentor. I wish you all the best in
your upcoming projects!
Keep inspiring us!

Ana Karina Rivera Caceres
Bachour the Baker
8

Puff Pastry
Yields 1 Full Sheet Pan
Puff Pastry Dough
8.3 ounces/250 grams all-purpose flour
8.3 ounces/250 grams bread flour
½ tablespoon/25 grams salt
5.8 ounces/175 grams water
3.3 ounces/100 grams unsalted butter
1 teaspoon/5 grams white vinegar
All-purpose flour, as needed for dusting
In a stand mixer fitted with the paddle attachment set on
the 1st
speed, mix all the ingredients except the additional
all-purpose flour for dusting and incorporate for 3-4 min-
utes.
Lightly flour a sheet pan with the additional flour.
Transfer mixture to the sheet pan and form into a flat square
and cover with plastic wrap.
Allow the dough to rest in the refrigerator for about 2 hours.
To Mix and Shape Butter Block
13.3 ounces/400 grams unsalted butter, cold
2 ounces/56 grams bread flour
In a stand mixture fitted with the paddle attachment add
butter and flour and mix until smooth.
Place a piece of parchment paper on the table. Remove the
butter mixture from the bowl and center on the parchment.
Top with another parchment paper and pound the top of
the butter from the left to right with a rolling pin to begin
to flatten it into a square. Cover and place in the refrigerator
for 2-3 hrs.
To Laminate Butter Block
After 2-3 hours continue to flatten and laminate the Butter
Block until you make a square 5mm thick. Cover and refrig-
erate for at least 2 hours before using.
To Laminate Dough
Puff Pastry Dough
Laminated Butter Square
Stretch the dough and place the chilled laminated butter
square on the dough for lamination. Give 2 simple folds
and rest 1 hour in refigerator.
After 1 hour remove the dough from refrigerator. Stretch
and laminate the dough again to about 4mm thick. Give a
single fold and a double fold and let stand and rest for 1
more hour in refrigerator.
Remove from refrigerator and laminate the sheet of puff
pastry to 3mm thick. Rest in refrigerator for a minimum of
3-4 hours.
Bachour the Baker 11

To Bake Puff Pastry
Laminated Puff Pastry Dough
Nonstick spray, as needed
Granulated sugar, as needed
Preheat oven to 392ºF/200ºC
Spray one sheet pan with nonstick spray and line with
parchment paper.
Place the laminated Puff Pastry Dough onto the parchment
lined sheet pan. Form into a large rectangle sized to cover
the entire sheet pan, keeping an even thickness across the
rectangle.
Place in oven to bake.
When the puff pastry has swollen and starts to develop a
light color in about 20 minutes, remove from oven and place
a sheet of parchment paper on top the Puff Pastry. Crush
with another sheet pan on top of the parchment placed over
the swollen dough.
Lower the oven to 355Fº/180ºC.
Place the tray back in the oven and bake for 30 more min-
utes. Take out of the oven, remove the 2nd
sheet tray and
parchment and sprinkle with sugar.
Raise the oven to 430Fº/220ºC.
Place the tray back in the oven and bake until you caramel-
ize the Puff Pastry sheet. Be careful to watch the top at this
point to not burn the sugar.
Transfer to a cooling rack and cool completely before cut-
ting.
Bachour the Baker
12

Palmiers
Yields 36 Palmiers
1 recipe Puff Pastry Dough (see recipe page 10)
To Shape Palmiers
10 ounces/300 grams granulated sugar
6 ounces/180 grams unsalted butter, melted
Sprinkle about half of the sugar over your workstation.
Roll out the Puff Pastry Dough to a rectangle 3mm thick.
Lightly brush melted butter on pastry. Sprinkle remaining
half of the sugar over the pastry.
Fold up the left and right vertical side inward, stopping at
about 1/4 length of the pastry. Fold both sides to meet at the
center and touch each other.
Press the two sides together gently. Let the pastry chill in the
refrigerator for 1 hour.
After 1 hour carefully transfer the pastry horizontal-
ly onto your workstation. Cut pastry into strips about ½
inch/1.25cm in width across the dough. You will need 36
strips.
To Bake Palmiers
Preheat oven to 392ºF/200ºC.
Line a sheet tray with parchment paper. Place the raw strips
of Palmier flat side up on the parchment lined sheet pan.
Leave about 2 inches/5cm of space between each Palmier
because they will increase in size during baking.
Bake for about 20-30 minutes, until the sugar has caramel-
ized and is a golden brown.
Allow them to cool on a rack for 10 minutes.

Apple Tart
Yields 12 Tarts
Vanilla Bean Pastry Cream (see recipe page 98)
Puff Pastry Dough
33 ounces/1000 grams all-purpose flour
1.1 ounces/35 grams salt
10.8 ounces/325 grams ice
8.33 ounces/250 grams water
2 tablespoons/12 grams white vinegar
In a stand mixer fitted with the hook attachment mix ev-
erything together for 40 minutes. The dough needs to have
elasticity but not shrinkage.
Place dough on a sheet pan, cover with plastic wrap and
refrigerate overnight.
Butter Block
18 ounces (1.12 pounds)/500 grams unsalted butter, cold

Place a piece of parchment paper on the table. Center the
butter on the paper.
Top with another parchment paper and pound the top of
the butter from the left to right with a rolling pin to begin
to flatten it. Continue to flatten the butter until you have
a rectangular shape. Wrap and refrigerate for at least 15
minutes.
Butter Block
Laminate the Butter Block to 5mm and refrigerate.
To Laminate Puff Pastry Dough
Puff Pastry Dough
Laminated Butter Block
The next day, laminate the puff pastry dough to 5mm. Lay
the laminated butter rectangle onto the upper half of the
dough and make a simple fold. Give it a little more width
through the rolling machine and then turn the dough side-
ways and laminate again to 5mm.
Fold the upper half of the dough towards the middle. Fold
the lower half two times towards the middle and then fold
again on top of the upper half. Flatten the dough a bit,
wrap and put in freezer for about one hour.
To Shape the Puff Pastry Dough
After an hour remove and lengthen the dough in a rolling
machine until 4.5mm thick and 35cm wide.
With a bicycle measure 13cm and cut horizontally. Then
measure 10cm and cut vertically. Freeze until needed. You
will need 12 rectangles.

Vanilla Bean Sugar
3.5 ounces/100 grams granulated sugar
1 vanilla bean, seeds scraped
In a small mixing bowl, add the granulated sugar and
scraped vanilla seeds. Mix well and place into a sugar
shaker.
To Assemble Apple Tart
Puff Pastry Rectangles
3 Granny Smith apples, peeled, cut in half, cored
Egg Wash, as needed (see recipe page 30)
Vanilla Bean Pastry Cream, as needed
Place a perforated silicone baking mat (Silpat brand
preferred) on a perforated sheet pan. Place the puff pastry
squares on the sheet pan.
Cut the apples in half and then using a mandolin or sharp
knife slice the apples approximately 2mm thick. Cut the
sliced half apple exactly in half lengthwise to make 2 equal
sliced quarters to be placed on each puff pastry rectangle.
Using a paring knife cut holes vertically in the middle of
the puff pastry rectangles. Brush with Egg Wash.
Pipe Pastry Cream vertically down the center of the rectan-
gle. Place the apple slices on top of each rectangle, shingled
in a line going down the piped Pastry Cream from end to
end. Use approximately 16 slices of apple for each rectan-
gle.
Sprinkle Vanilla Bean Sugar over each tart.
To Bake Apple Tart
Preheat a convection oven to 350°F/175°C.
Bake for about 30 minutes. Set immediately on a cooling
rack.
Assembly
Nappage, as needed
Glaze the apples with nappage.

Vanilla Napoleon
Yields 12 Napoleons
1 recipe Baked Puff Pastry Dough (see recipe page 10)
1 recipe Vanilla Bean Pastry Cream (see recipe page 98)
Glaze
2 cups/10 ounces confectioner’s sugar
3 ounces/90 grams whole milk
2 teaspoons/15 grams light corn syrup
In a medium bowl mix all ingredients until smooth. Trans-
fer to a pastry bag.
Assembly
Baked Puff Pastry sheet
Vanilla Bean Pastry Cream
Cut the full sheet pan of puff pastry into three equal rect-
angles.
Start by distributing half of the pastry cream over one layer
of baked Puff Pastry.
Top with another layer of dough, pressing gently to adhere
it to the pastry cream below. Spread the remaining pastry
cream over the second layer of pastry.
Top with the third layer of pastry and again press down
gently.
To Decorate and Cut the Napoleon
Glaze
3 ounces/90 grams bittersweet chocolate, melted
Pour the glaze over the top layer of pastry and spread it
evenly over the entire surface. Don’t worry if some of the
icing drips over the edges.
Working quickly before the icing sets, drizzle the melted
chocolate across the icing in evenly-spaced, straight par-
allel lines.
With the tip of a thin, sharp knife, make evenly spaced per-
pendicular “cuts” through the lines of chocolate, from one
side of the pastry to the other. Start by making one cut in
one direction, and the next cut in the opposite direction.
Continue alternating directions as you work across the
surface of the pastry.
With a long, sharp knife, cut 1/4 inch off the edges of the
pastry all around to make a neat, evenly proportioned rect-
angle. Carefully transfer the trimmed mille-feuille to a tray
and refrigerate.
Allow an hour to chill before cutting into 12 individual
portions for serving.
Chef’s Note:
When cutting baked Puff Pastry use a thin, long non-serrat-
ed knife as to not tear the pastry.

Chocolate Napoleon
Yields 12 Napoleons
Chocolate Pastry Cream
2.2 ounces/67 grams egg yolks
.75 ounce/22 grams cornstarch
5 ounces/150 grams 70% chocolate, chopped
2 ounces/60 grams unsalted butter
In a medium pot bring the milk to a boil. In a separate small
bowl whip the yolks with the sugar and cornstarch until
pale yellow. Combine egg mixture into the milk and cook at
the boil for about 2 minutes.
Mix in the chocolate and stir in the butter with a whisk until
well incorporated.
Cover the surface with plastic wrap and set aside in the re-
frigerator to cool.
Assembly
Chocolate Pastry Cream
angles.
Start by distributing half of the pastry cream over one layer
of baked Puff Pastry.
Top with another layer of dough, pressing gently to adhere
it to the pastry cream below. Spread the remaining pastry
cream over the second layer of pastry.
Top with the third layer of pastry and again press down gen-
tly.
pastry all around to make a neat, evenly proportioned rect-
angle.
Carefully transfer the trimmed mille-feuille to a tray and
refrigerate.
Allow an hour to chill before cutting into individual por-
tions for serving.
To Decorate the Napoleon
Confectioner’s sugar, as needed
Using a long non-serrated knife cut into 12 individual por-
tions.
Sprinkle each napoleon with confectioner’s sugar.

Diplomat Napoleon
Yields 12 Napoleons
1 recipe Vanilla Bean Pastry Cream (see recipe page 98)
Chantilly Cream
2 cups/480 grams heavy cream 35%
2 ounces/60 grams confectioner’s sugar
In a stand mixer fitted with the whisk attachment beat the
cream at medium speed until it begins to thicken. Add the
sugar and continue to beat until the cream is very stiff and
stands in firm peaks on the beater when it is lifted from the
bowl.
Cover and refrigerate until ready to use.
Assembly
Chantilly Cream
angles.
Start by distributing half of the cream over one layer of
baked Puff Pastry. Top with another layer of dough, press-
ing gently to adhere it to the cream below.
Spread the remaining cream over the second layer of pas-
try. Top with the third layer of pastry and again press down
gently.
pastry all around to make a neat, evenly proportioned
rectangle.
Carefully transfer the trimmed mille-feuille to a tray and
refrigerate. Allow an hour to chill before cutting into indi-
vidual portions for serving.
To Decorate the Napoleon
12 Strawberries, stem removed, cut into slices
Using a long non-serrated knife cut into 12 individual por-
tions. Place the strawberry slices on top of each Napoleon.

Raisin Scones
Yields 24 Scones
Raisin Scone
1 ounce/30 grams granulated sugar
1 tablespoon/10 grams baking powder
½ teaspoon/2 grams baking soda
1 teaspoon/3 grams Kosher salt
8 ounces/240 grams unsalted butter, very cold
8 ounces/240 grams dark raisins
12 ounces/360 grams buttermilk, very cold
In a medium mixing bowl, sift together the 16 ounces/480
grams flour, sugar, baking powder, baking soda, and salt.
Toss butter into dry ingredients; chill mixture 30 minutes.
Preheat the oven to 350°F/175°C.
Transfer chilled dry ingredients and butter to the bowl of a
stand mixer fitted with the paddle attachment, and mix on
medium-low speed until the butter breaks down into small
pieces. Add raisins.
Mixing on low speed, add remaining buttermilk in ¼ cup
increments until just incorporated. Take care not to over
mix the dough.
Line a sheet pan with parchment paper.
Turn dough out onto a lightly floured surface and roll to a
1¼ inch thick even log. Cut into 2-inch rounds.
Transfer scones, cut side up with a space between each
slice, to the parchment-lined baking tray. Brush tops with
egg wash.
Bake 20-25 minutes, until golden brown and firm to the
touch.

Yields 18 Croissants
Butter Croissant Dough
Pinch of salt
¾ ounce/50 grams cold unsalted butter
1 ¼ ounces/35 grams fresh yeast
Non-stick spray, as needed
In a mixer fitted with the hook attachment combine bread
flour, all-purpose flour, sugar, salt, milk and butter and mix
on low speed. After 3 minutes add yeast and mix for 20 min-
utes.
Pick the dough (a handful) between the hands and stretch.
If it does not break and creates a thin elastic dough, it is
perfect. It must have some elasticity.
Prepare a large bowl with nonstick spray. Put the dough
in and leave it to rest for 30 minutes at room temperature.
Cover and refrigerate overnight.
Butter Block
16 ounces (1 pound)/450 grams unsalted butter, cold
butter on the paper. Top with another parchment paper
and pound the top of the butter from the left to right with
a rolling pin to begin to flatten it. Continue to flatten the
butter until you have a rectangular shape.
Wrap and refrigerate.
Butter Block
To Laminate Croissant Dough
Croissant Dough
The next day, laminate the croissant dough to 5mm. Lay the
laminated butter rectangle onto the upper half of the dough
and make a simple fold.
Give it a little more width through the rolling machine and
then turn the dough sideways and laminate again to 5mm.
Fold the upper half of the dough towards the middle.
Fold the lower half two times towards the middle. Then fold
again on top of the upper half. Flatten the dough a bit, wrap
and put in freezer for about one hour.
BUTTER CROISSANT

To Shape and Roll Croissants
machine until 4mm thick and 35cm wide. Take the dough
to a work surface and fold it horizontally to mark in half.
Cut lengthwise, then layer both on top of each other.
With a bicycle (stainless steel rolling croissant cutter) mark
the width of the croissants and cut into triangular shapes.
Put the triangles on a sheet pan, wrap and refrigerate for 15
minutes.
Each croissant must be rolled to an 8 x 35cm triangle, 4mm
thick. Each weighs 2.5 ounces/70 grams. Freeze until need-
ed.
Egg Wash
7 ounces/200 grams egg yolks
5 ounces/140 grams heavy cream
10 ounces/280 grams whole eggs
Pinch of Salt
In a medium bowl mix everything together.
To Proof and Bake Croissants
Egg Wash, as needed (recipe above)
Heat a proofing box to 82°F/28°C.
Spray two sheet pans with nonstick spray and line with
parchment paper. Roll the croissants. Transfer to the parch-
ment lined sheet pans, spacing the rolls about 2.5 inch-
es apart. Brush or spray each with Egg Wash. Place in the
proofer and let proof about 2 hours.
Remove croissants from proofer and brush again with Egg
Wash. Place in oven and bake for about 20 minutes.

12 Baked Butter Croissants (see recipe page 28)
Almond Cream
1 cup + 2 tablespoons/125 grams almond flour
3 teaspoons/12 grams all-purpose flour
4.25 ounces/125 grams unsalted butter, room temperature
½ cup +1 tablespoon/125 grams granulated sugar
½ cup/125 grams whole eggs
In a small bowl sift almond flour and all-purpose flour and
mix.
In stand mixer fitted with the paddle attachment place but-
ter and sugar and mix at medium speed until the mixture
is well combined and smooth. Add almond flour mixture
and continue to beat until well combined. Add eggs one at a
time, beating well after each addition and continue mixing
until smooth.
Place in a nonreactive container and cover with plastic wrap
pressed against the top of the cream to prevent a skin from
forming on the surface. Reserve in refrigerator.
Syrup
2 ½ cups/570 grams granulated sugar
2 cups/500ml water
1/3 cup/70ml dark rum
In a medium saucepan on low heat cook all ingredients,
stirring occasionally until sugar dissolves. Remove from
heat and reserve.
Assembly
12 baked Butter Croissants
Almond Cream
Syrup
2 cups/180 grams sliced blanched almonds
Line a sheet pan with a nonstick Silpat (nonstick silicone
baking mat, Silpat brand preferred)
Transfer the almond cream to a pastry bag. Slice the crois-
sants in half horizontally with a serrated knife. Brush both
halves with Syrup. Set croissants on the lined sheet pan.
Pipe almond cream onto bottom halves of each croissant.
Set the top halves on top to close the croissants. Pipe addi-
tional cream on top and sprinkle with sliced almonds.
Bake croissants about 18-20 minutes until the nuts are gold-
en brown. Remove from oven and let cool. Sprinkle with
confectioner’s sugar.
ALMOND CROISSANT

1 recipe Butter Croissant Dough (see recipe page 28)
Follow recipe through to the triangle stage ready to roll.
Baklava Honey
7 ounces/200 grams honey
7 ounces/200 grams water
5 pieces cloves
4 anise seeds
4 cardamom pods
2 cinnamon sticks
In a small pot add all ingredients and bring to a boil. Let
cool.
Reserve covered in refrigerator until ready to use.
Baklava Marzipan Filling
10 ounces/280 grams almond flour
4 ounces/112 grams pistachio paste*
2 ounces/60 grams almond paste
7 ounces/200 grams Baklava Honey (recipe above)
1 ounce/20 grams rose water*
1 ounce/20 grams orange blossom water*
1.8 ounces/50 grams pecans, chopped
1.8 ounces/50 grams hazelnuts, chopped
1.8 ounces/50 grams pistachios, chopped
In a stand mixer fitted with the paddle attachment mix the
almond flour, almond paste and pistachio paste until in-
corporated. Add the baklava honey, rose water and orange
blossom water until it forms a paste. Add the nuts and mix
thoroughly.
Weigh the paste into 1 ounce/28 gram balls and roll into the
shape and size of a finger. Store in the refrigerator.
To Roll and Proof Croissants
18 Butter Croissant Dough triangles
Baklava Marzipan Filling
parchment paper. Roll out the croissant dough triangles.
Place Baklava Filling in the center of the base of the trian-
gles and roll the croissants. Transfer to the parchment lined
sheet pans, spacing the rolls about 2.5 inches apart.
Brush or spray each with Egg Wash. Place in the proofer and
let proof about 2 hours.
BAKLAVA CROISSANT
To Bake Croissants
Egg Wash, as needed
5 ounces/140 grams pistachio nuts, chopped and toasted
5 ounces/140 grams walnuts, chopped and toasted
Baklava Honey
Brush or spray croissants again with Egg Wash. Decorate
with chopped pistachios and walnuts and bake for about 20
minutes.
Remove from oven and immediately drizzle the Baklava
Honey over them. Set croissants on a cooling rack to cool.
* Available at specialty shops or online.

½ Butter Croissant Recipe (see recipe page 28)
Dulce de Leche
Four 14-ounce/392 gram cans sweetened condensed milk, la-
bels removed
In a large pot place the cans on their side. Fill the pot with
room-temperature water, making sure the water level is at
least 2 inches above the cans.
Set pot over high heat and allow to come to a simmer. Re-
duce heat and simmer for 4 hours. Check the pot every 30
minutes to ensure the water level stays above the can, add-
ing boiling water as necessary to top it up.
Using a pair of tongs, remove the cans from the wa-
ter and set on a wire rack to cool to room temperature.
Chef’s Note:
Dulce de Leche is a creamy caramel sauce that’s traditionally
made by simmering a pot of milk and sugar, stirring for seven
hours. You could do that, or you could do what is by far the
easiest way to make it: simmer a closed can of sweetened con-
densed milk in a pot of water for 4 hours.
Dulce de Leche can be transferred to an airtight container
and refrigerated for up to 3 weeks.
To Shape and Bake Croissants
Flour, as needed
parchment paper. Lightly flour the work surface. Roll the
dough out to rectangular shape 5mm thick.
Using a bicycle cutter, measure 4.5cm with a ruler and cut
vertically to make strips of dough. Once cut, grab one strip
and start rolling it, applying pressure, making sure to leave
it flat on the end of the roll.
Grease aluminum cups with nonstick spray and place each
roll inside. Transfer to the parchment lined sheet pan, spac-
ing the rolls about 1.5 inches apart.
Brush or spray with Egg Wash. Let proof about 2 hours.
Bake for 18-20 minutes until they are brown. Once out of
the oven remove from cups and place on a cooling rack.
Once they have cooled fill a piping bag fitted with a round
tip with Dulce de Leche and fill each croissant roll from the
bottom.
DULCE DE LECHE CROISSANT

Gianduja Ganache
4 ounces/112 grams hazelnut paste 100%*
2 ounces /56 grams grapeseed oil*
1 ounce/28 grams beeswax concept (Sosa brand preferred)*
18 ounces/500 grams milk chocolate 40%
7 ounces/200 grams chocolate 64%
In a medium sauce pan melt hazelnut paste with oil and
beeswax until it reaches 140°F/60°C. In a double boiler melt
chocolate and mix together with hazelnut paste, grapeseed
oil and beeswax mixture. Incorporate well.
Place mixture in a 1cm thick frame and cool in refrigerator.
When cool cut the ganache into 1 ounce/28 gram, 6 x 2cm
bars to place inside the croissants when you roll them.
Sugared Hazelnuts
10 ounces/280 grams blanched hazelnuts, halved
1 ounce/28 grams egg whites
In a small mixing bowl mix everything and reserve to put
on top of the proofed croissants before baking.
To Shape and Proof Croissants
18 Butter Croissant triangles
Gianduja Ganache
parchment paper. Roll out croissant dough triangles (see
directions Butter Croissant recipe page 2).
Place Gianduja Ganache bars in the center of the base of the
triangles and roll the croissants.
Transfer to parchment lined sheet pans, spacing the rolls
about 2.5 inches apart. Brush each with egg wash. Place in
proofer and let proof about 2 hours.
To Bake Croissants
Egg Wash, as needed
Sugared Hazelnuts
Brush croissants again with Egg Wash. Decorate with Sug-
ared Hazelnuts and bake for about 20 minutes. Remove
from oven and set croissants on a cooling rack to cool.
*Available at specialty shops, or online.
GIANDUJA CROISSANT

Croissant Dough
¾ ounce/50 grams unsalted butter, cold
1.25 ounces/35 grams fresh yeast
Pinch of salt
In a stand mixer fitted with the hook attachment combine
bread flour, all-purpose flour, sugar, salt, milk and butter
and mix on low speed. After 3 minutes add the yeast and
mix for 20 minutes.
perfect. It must have some elasticity.
Prepare a large bowl with nonstick spray. Put the dough
in and leave it to rest for 30 minutes at room temperature.
Cover and refrigerate overnight.
Butter Block
16 ounces (1 pound)/450 grams cold unsalted butter

butter on the paper. Top with another parchment paper and
pound the top of the butter from the left to right with a roll-
ing pin to begin to flatten it. Continue to flatten the butter
until you have a rectangular shape. Wrap and refrigerate.
Butter Block
To Laminate Doughs and Roll Croissants
Croissant Dough
Red food coloring, as needed
The next day, first separate 4 ounces/112 grams of croissant
dough and add few drops of red food coloring and mix until
smooth. Keep in the refrigerator until ready to use. Sheet
and fold the rest of the dough as usual.
Laminate croissant dough to 5mm. Lay the laminated but-
ter rectangle onto the upper half of the dough and make a
simple fold.
Give it a little more width with the machine and then turn
the dough sideways and laminate to 5mm again.
again on top of the upper half.
MASCARPONE AND STRAWBERRY
CROISSANT

Flatten the dough a bit, wrap and put in freezer for about
one hour.
After the double fold, roll out the red dough to fit over the
layered slab and sheet as usual: giving width, turning the
dough sideways and then sheet till 4mm.
Fold it horizontally to mark the half and cut. Lay one on top
of the other and cut triangles. Put the triangles on a sheet
pan, wrap and refrigerate for 15 minutes.
Roll each and freeze until needed. The size of each croissant
must be an 8 x 35cm triangle, 4mm thick, and weigh 2.5
ounces/70 grams.
Mascarpone Whipped Ganache
2 cups/500 grams heavy cream, cold
2 ounces/56 grams white chocolate, melted
¾ cup/168 grams mascarpone cheese
In a medium pot bring 1 cup/250 grams heavy cream to a
boil. Create a proper emulsion with the melted white choc-
olate. When the ganache is finished, add the remaining 1
cup/250 grams of cold cream and mascarpone. Mix with a
hand blender.
Put mixture into the refrigerator for 6 hours to allow it to
crystallize. After 6 hours whip the ganache to medium peak.
Transfer to a pastry bag with a round pastry tip for Assem-
bly.
Strawberry Gel
2 cups/500 grams strawberry puree*
1 ½ tablespoons/5 grams agar agar*
½ cup/112 grams granulated sugar
In a small pot bring puree, agar agar and sugar to a boil.
Refrigerate until cooled before processing in a blender until
creamy. Transfer to a pastry bag with a round pastry tip for
Assembly.
parchment paper. Place croissants on the parchment lined
sheet pans. Let proof about 2 hours.
Brush croissants with Egg Wash and bake for about 20 min-
utes. Remove from oven and set croissants on a cooling rack
to cool.
Assembly
Mascarpone Whipped Ganache
Strawberry Gel
Once the croissants have cooled, take a knife and make a
little hole in the bottom of each. With the pastry bags, pipe
in the Mascarpone Whipped Ganache and Strawberry Gel.
Within a second with each mixture the croissant will be
filled enough.
*Available at specialty shops, or online.

Croissant Dough
4 ounces, 112 grams granulated sugar
Pinch of salt
mix for 20 minutes. Pick the dough (a handful) between the
hands and stretch. If it does not break and creates a thin
elastic dough, it is perfect. It must have some elasticity. Pre-
pare a large bowl with nonstick spray. Put the dough in and
leave it to rest for 30 minutes at room temperature. Cover
and refrigerate overnight.
Butter Block

Butter Block
To Laminate Doughs, Shape and Roll Croissants
Croissant Dough
Orange food coloring, as needed
The next day, first separate 4 ounces/112 grams of dough
and add few drops of orange food coloring and mix until
smooth. Keep in the refrigerator until ready to use.
Sheet and fold the rest of the dough as usual. Laminate
croissant dough to 5mm. Lay the laminated butter rectangle
onto the upper half of the dough and make a simple fold.
PASSION FRUIT CROISSANT
After the double fold, roll out the orange dough to fit over
the layered slab and sheet as usual: giving width, turning the
dough sideways and then sheet till 4mm. Fold it horizontal-
ly to mark the half and cut. Lay one on top of the other and
cut triangles.
Put the triangles on a sheet pan, wrap and refrigerate for
15 minutes. Roll each and freeze until needed. Each crois-
sant must be rolled to an 8 x 35cm triangle, 4mm thick and
weigh 2.5 ounces/70 grams.
Passion Fruit Cremeux
¾ cup+ 1 tablespoon/196 grams egg yolks
2 each/125 grams large eggs
1 cup + 1 tablespoon/210 grams granulated sugar
1 cup + 2 tablespoons/294 grams passion fruit puree*
2 ½ each/6.25 grams silver gelatin sheets*
1 cup + 1 tablespoon/252 grams unsalted butter, softened
Soak gelatin in ice water until softened; squeeze out excess
water and set aside. Over a double boiler cook yolks, eggs,
sugar and puree to 185ºF/85ºC, whisking constantly until
thickened.
Remove from heat, stir in gelatin. Cool down to 104ºF/40ºC
and mix with butter to dissolve. Cover with plastic wrap and
refrigerate until cool.
Egg Wash (see recipe page 30)
parchment paper. Transfer croissants to the parchment
lined sheet pans. Let proof about 2 hours.
Brush on Egg Wash. Bake for about 20 minutes.
Assembly
Passion Fruit Cremeux
Once the croissants have cooled, take a knife and cut a little
hole in the bottom. Transfer the Passion Fruit Cremeux to a
pastry bag fitted with a round tip. Pipe in the cremeux, and
within a second the croissant is filled enough.
*Available at specialty shops or online.

Pecan Filling (marzipan)
9 ounces/250 grams pecans, toasted, chopped
4 ounces/112 grams pecan flour
7 ounces/200 grams pasteurized egg whites*
In a stand mixer fitted with the paddle attachment mix
together all ingredients until making a paste. Weigh into 1
ounce/28 grams and roll to the size of a finger.
Store in refrigerator.
Glaze
In a medium bowl mix everything until creating a smooth
frosting.
To Roll and Proof Croissants
18 Butter Croissant triangles
Pecan Filling (marzipan)
parchment paper. Roll out croissant dough triangles. Place
the Pecan Filling across the middle and roll the croissants.
Transfer to the parchment lined sheet pans, spacing the
rolls about 2.5 inches apart. Brush with Egg Wash. Let
proof about 2 hours.
To Bake Croissants
Egg Wash
4.5 ounces/126 grams pecans, chopped
Glaze
Brush again with Egg Wash and decorate with chopped
pecans. 1 teaspoon/7 grams per croissant. Bake for about
20 minutes.
Remove croissants from oven and glaze each croissant. Set
immediately on a cooling rack.
PECAN CROISSANT

Croissant Dough
Pinch of salt
flour, all-purpose flour, sugar, salt, milk and butter and mix
at low speed. After 3 minutes add the yeast and mix for 20
minutes. Pick the dough (a handful) between the hands and
stretch. If it does not break and creates a thin elastic dough,
it is perfect. It must have some elasticity. Prepare a large
bowl with nonstick spray. Put the dough in and leave it to
rest for 30 minutes at room temperature. Cover and refrig-
erate overnight.
Butter Block
Butter Block
To Laminate Dough and Cut Triangles
Brown food coloring, as needed
The next day, first separate 4 ounces/112 grams of dough
and add few drops of brown food coloring and mix until
smooth. Keep in the refrigerator until ready to use.
Sheet and fold the rest of the dough as usual.
Laminate remaining plain Croissant Dough to 5mm. Lay
with the machine and then turn the dough sideways and
laminate to 5mm again. Fold the upper half of the dough to-
wards the middle. Fold the lower half two times towards the
middle and then fold again on top of the upper half. Flatten
the dough a bit, wrap and put in freezer for about one hour.
After the double fold, roll out the brown dough to fit over
the layered slab and sheet as usual: giving width, turning the
dough sideways and then sheet again until 4mm thick.
CHOCOLATE BATON CROISSANT
Fold it horizontally to mark the half and cut. Lay one dough
sheet on top of the other and cut into triangles. Put the tri-
angles on a sheet pan, wrap and refrigerate for 15 minutes.
To Roll and Bake Croissants
48 milk chocolate batons
parchment paper.
After the cut triangles have chilled, stretch the dough to give
it width and length. The size of each croissant must be an 8 x
35cm triangle, 4mm thick, and weigh 2.5 ounces/70 grams.
Add two milk chocolate batons and roll, pressing on each
side while rolling. Place on parchment lined baking sheets.
Let proof about 2 hours.
Remove croissants from the proofer and brush or spray with
Egg Wash. Place in oven and bake for about 20 minutes. Set
Assembly
Nappage, as needed
Glaze the croissants with nappage.

Yields 18 croissants
Carrot Glaze
7 ounces/200 grams carrot juice
In a medium bowl mix everything until it creates a
smooth frosting.
Carrot Cremeux
1 ¼ cups/168 grams carrots, chopped
1 ½ teaspoons/4 grams ground cinnamon
¾ teaspoon/2 grams ginger powder
2 each/5 grams silver gelatin sheets*
water and set aside.
In a medium pot cook the cream, carrots, sugar and spices
until carrots are soft. Stir in gelatin to dissolve and puree
in a blender until smooth. Let cool and transfer to a pastry
bag fitted with a round pastry tip for Assembly.
Carrot Croissant
Pinch of salt
3 ounces/90 grams carrot juice
½ cup/90 grams carrots, shredded
¾ ounce/50 grams butter, cold
bread flour, all-purpose flour, sugar, salt, milk, carrot juice,
shredded carrots, and butter and mix on low speed.
After 3 minutes add the yeast and mix for 20 minutes.
perfect. It must have some elasticity. Prepare a large bowl
with nonstick spray. Put the dough in and leave it to rest
for 30 minutes at room temperature. Cover and refrigerate
overnight.
Butter Block
butter on the paper. Top with another parchment paper
and pound the top of the butter from the left to right with
a rolling pin to begin to flatten it. Continue to flatten the
butter until you have a rectangular shape. Wrap and refrig-
erate.
CARROT CROISSANT

Butter Block
The next day, laminate croissant dough to 5mm. Lay
with the machine and then turn the dough sideways and
laminate to 5mm again.
again on top of the upper half. Flatten the dough a bit,
wrap and put in freezer for about one hour.
To Shape and Roll Croissants
machine until 4mm thick and 35cm wide. Take the dough
to a work surface and fold it horizontally to mark in half.
Cut lengthwise, then layer both on top of each other. With
a bicycle mark the width of the croissants and cut into
triangular shapes.
Each croissant must be rolled to an 8 x 35cm triangle 4mm
thick. Put the triangles on a sheet pan, wrap and refrigerate
for 15 minutes. Freeze until needed.
Carrot Glaze
parchment paper. Roll the croissants. Transfer to the
parchment lined sheet pans, spacing the rolls about 2.5
inches apart. Place in the proofer and let proof about 2
hours.
Brush with Egg Wash. Place in oven and bake for about
20 minutes. Remove croissants from oven and glaze each
croissant.
Assembly
Carrot Cremeux
Once the croissants have cooled, take a knife and slice a
little hole in the bottom of each. With a pastry bag, pipe in
the Carrot Cremeux.
*Available at specialty shops or onilne.

Chocolate Almond Praline Stick
6 ounces/168 grams dark chocolate 55%
6 ounces/168 grams milk chocolate 40%
10 ounces/280 grams almond praline 60%*
Melt chocolates in a double boiler, add praline and mix with
a hand blender Place in a frame 1cm thick and cool in the
refrigerator. Cut ganache into about 1 ounce/28 gram bars
to place inside the croissants when you roll them.
Croissant Dough
Pinch of salt
and mix in low speed. After 3 minutes add the yeast and
hands and stretch. If it does not break and creates a thin
elastic dough, it is perfect. It must have some elasticity. Pre-
pare a large bowl with nonstick spray. Put the dough in and
leave it to rest for 30 minutes at room temperature. Cover
and refrigerate overnight.
Butter Block
16oz (1 pound)/450 grams unsalted butter, cold
Butter Block
Chocolate Détrempe (chocolate dough)
4 ounces/112 grams croissant dough (see recipe below)
1 teaspoon/8 grams cocoa powder
2 teaspoons/12 grams water
In the bowl of a stand mixer fitted with the hook attachment
place all the ingredients and mix on the first speed for 5
minutes, or until well blended together.
Roll in a square shape, wrap in plastic wrap and place in the
refrigerator until ready to use.
To Laminate Doughs, Shape and Roll Croissants
4 ounces/112 grams Croissant Dough
Chocolate Détrempe (chocolate dough)
Chocolate Almond Praline Stick
The next day, first separate 4 ounces/112 grams of Croissant
Dough to make the Chocolate Détrempe. Sheet and fold
the rest of the dough as usual. Laminate Croissant Dough
to 5mm. Lay the laminated butter rectangle onto the up-
per half of the dough and make a simple fold. Give it a lit-
tle more width with the machine and then turn the dough
sideways and laminate to 5mm again. Fold the upper half
of the dough towards the middle. Fold the lower half two
times towards the middle and then fold again on top of the
upper half. Flatten the dough a bit, wrap and put in freezer
for about one hour.
After the double fold, roll out the Chocolate Détrempe
dough to fit over the layered slab and sheet as usual: giving
width, turning the dough sideways and then sheet till 4mm.
Fold it horizontally to mark the half and cut. Lay one on top
of the other and cut triangles.
Put the triangles on a sheet pan, wrap and refrigerate for 15
minutes.
After the cut triangles have chilled, stretch the dough to give
it width and length. Add the Chocolate Almond Praline
Stick and roll, pressing on each side while rolling.
Each croissant must be rolled to an 8 x 35cm triangle, 4mm
thick and weigh 2.5 ounces/70 grams.
Heat a proofing box to 82°F/28°C. Prepare two sheet pans
with nonstick spray and line with parchment paper. Trans-
fer croissants to the parchment lined sheet pans. Let proof
about 2 hours.
Preheat a convection oven to 350°F/175°C. Brush on Egg
Wash. Bake for about 20 minutes.
CHOCOLATE ALMOND PRALINE CROISSANT

Hazelnut Praline Cremeux
34 ounces/950 grams hazelnut praliné 60%*
water and set aside. In a small pot heat 180 grams of cream
and add the gelatin, mixing well. Place the praliné in a bowl
of a stand mixer fitted with the paddle attachment.
Add a little of the hot cream mixture to the praliné. It will
quickly separate. Emulsify using a hand blender. Stabilize by
slowly adding the rest of the cream to obtain a glossy mix-
ture with a certain elasticity, the sign of a successful emul-
sion. Add 430 grams of cream and mix until smooth. Put
the cremeux into a pastry bag.
To Shape and Bake Square Croissants
Flour, as needed
Unsalted butter, softened, as needed
parchment paper.
Lightly flour the work surface. Roll the croissant dough into
a rectangle about 30 by 10 inches/76 by 25cm and 4mm
thick. Cut the dough into 3 inch/7.5cm squares.
Brush thirty, 3 inch/7.5cm square molds with softened but-
ter then dust with flour, removing all the excess. Place them
on the parchment lined baking sheet. Place each croissant
square in the prepared mold. Brush each square croissant
lightly with Egg Wash. Let proof about 2 hours.
Brush again with Egg Wash. Bake for about 18 minutes until
golden brown. Set immediately on a cooling rack.
Assembly
Hazelnut Praline Cremeux
Pipe Hazelnut Praline Cremeux on top of 15 the baked crois-
sants. Place another square croissant on top the cremeux.
Dust with confectioner’s sugar.
.
HAZELNUT PRALINE CROISSANT

To Shape, Roll, Proof and Bake Croissants
½ recipe Chocolate Almond Praline Croissant Dough (see rec-
ipe page 62)
Flour, as needed
24 chocolate baking sticks
a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick.
Trim it to a perfect rectangle. Cut the dough into twelve
uniform 3 x 5 inch/8 x 13cm pieces.
Heat a proofing box to 82°F/28°C. Spray one sheet pan with
nonstick spray and line with parchment paper.
Brush the bottom half of the rectangles with Egg Wash.
Place 2 pieces of chocolate baking sticks at one end of each
piece and roll it up into a tube. Place, seam side down, on
the parchment lined baking sheet.
Press down on the tops of the rolls to flatten them into a
rectangle shape. With a razor finely cut the top of the crois-
sants diagonally. Brush with Egg Wash. Let proof about 2
hours
Brush again with Egg Wash. Bake for about 15 minutes. Set
PAIN AU CHOCOLAT

Chocolate Croissant Dough
1 ounce/28 grams cocoa powder
½ ounce/15 grams cacao paste, melted*
Pinch of salt
flour, all-purpose flour, sugar, salt, milk, cocoa powder, co-
coa paste and butter and mix in low speed. After 3 minutes
add the yeast and mix for 20 minutes. Pick the dough (a
handful) between the hands and stretch. If it does not break
and creates a thin elastic dough, it is perfect. It must have
some elasticity. Prepare a large bowl with nonstick spray.
Put the dough in and leave it to rest for 30 minutes at room
temperature. Cover and refrigerate overnight.
Butter Block
Butter Block
Croissant Dough
The next day, laminate croissant dough to 5mm. Lay the
and make a simple fold.
machine until 4mm thick and 35cm wide.
CHOCOLATE CROISSANT

To Shape Croissants
Take the dough to a work surface and fold it horizontally
to mark in half. Cut lengthwise, then layer both on top of
each other.
With a bicycle mark the width of the croissants and cut into
triangular shapes. Put the triangles on a sheet pan, wrap and
refrigerate for 15 minutes.
To Roll, Proof and Bake Croissants
parchment paper. Roll the croissants. Each croissant must
be rolled to an 8 x 35cm triangle, 4mm thick and weigh 2.5
ounces/70 grams.
Transfer to the parchment lined sheet pans, spacing the rolls
about 2.5 inches apart. Place in the proofer and let proof
about 2 hours.
Remove croissants from the proofer and brush with Egg
Wash. Place in oven and bake for about 20 minutes. Set im-
mediately on a cooling rack.
Assembly
Dark Chocolate 64%, as needed
Temper dark chocolate. Transfer to a pastry bag and coat
each cooled croissant generously with the tempered choco-
late. Be sure to cover the entire croissant. Leave on a cooling
rack to set.

Croissant Dough
Pinch of salt
hands and stretch. If it does not break and create a thin elas-
tic dough, it is perfect. It must have some elasticity. Prepare
a large bowl with nonstick spray. Put the dough in and leave
it to rest for 30 minutes at room temperature. Cover and
refrigerate overnight.
Butter Block

Butter Block
To Laminate Dough and Cut Croissants
Croissant Dough
The next day, laminate croissant dough to 5mm. Lay the
and make a simple fold. Give it a little more width with the
machine and then turn the dough sideways and laminate to
5mm again.
Once the dough is chilled, carefully open it up like a book
and sprinkle granulated sugar on half of the dough. Close
it again.
KOUIGN-AMANN

Going back to the sheeter, give dough the desired width,
turn sideways and laminate to 3.5mm. Sprinkle white gran-
ulated sugar onto the work surface and lay the dough and
extend it a little more. Sprinkle more sugar on top of the
dough.
Using a bicycle and measuring 4 inches with a ruler, cut
horizontally and vertically making sure that you use all the
dough. If not just extend the dough a bit more with the
rolling pin until it’s the perfect fit. You will need to cut 24
squares.
To Shape and Bake Croissants
Croissant Dough Squares
Granulated Sugar, as needed
Unsalted butter, room temperature, as needed
Raw cane sugar, as needed
Prepare 24 aluminum cups and brush the edges and bot-
tom with butter. Coat them with granulated sugar.
Sprinkle the pastry squares with granulated sugar.
Now we can give shape to the Kouign-amann. Join all the
edges of each square and press down into the cups.
parchment paper. Transfer croissants to the parchment
lined sheet pans, spacing the cups about 1.5 inches apart.
Brush with Egg Wash. Let proof about 2 hours.
Once they are ready to bake, sprinkle raw cane sugar on top
of each Kouign-amann.
Bake for 18-20 minutes until they are brown.
Once out of the oven, carefully remove croissants from
cups with a rag and place upside down on top of a cooling
rack. Cool thoroughly.
Assembly
Nappage, as needed
When cooled, glaze the tops of the Kouign-amann with
nappage.

Pistachio Frangipane
112 grams unsalted butter, softened
112 grams granulated sugar
2 whole eggs
56 grams pistachio paste*
30 grams all- purpose flour
56 grams almonds, ground
40 grams pistachios, finely chopped
In a stand mixer fitted with the paddle attachment cream
together butter and sugar until soft and fluffy. Beat in eggs
and pistachio paste. In a separate bowl mix flour, ground
almonds and finely chopped pistachios together. Remove
from the mixer and gently fold the dry ingredients into the
mixture.
Fill a piping bag with the frangipane mixture.
Flour, as needed
parchment paper.
Have a silicone 12 brioche mold ready to use. Lightly flour
the work surface. Roll the croissant dough into a rectan-
gle about 30 by 10 inches/76 by 25cm and 4mm thick. Cut
dough into twelves uniform squares.
Place the squares inside the brioche silicone molds. Brush
with Egg Wash. Place on the parchment lined sheet pan.
Place in proofer and let proof about 2 hours.
To Bake Croissants
Pistachio Frangipane
Brush croissant squares again with Egg Wash. Pipe the Pis-
tachio Frangipane halfway up the mold. Bake for about 18
minutes. Set immediately on a cooling rack.
Assembly
Nappage, as needed*
3 pints fresh raspberries
5 ounces/150 grams pistachios, ground
Glaze the sides of the croissants with nappage and decorate
with fresh raspberries and ground pistachios.
PISTACHIO RASPBERRY CROISSANT

Guava Jelly
350 grams guava puree*
50 grams water
20 grams granulated sugar
6 grams Gellan gum*
In a small bowl mix together sugar and gellan. In a small
pot bring the guava puree and water to a boil. Add the sugar
with gellan and boil for 1 minute.
Pour into a ¼ sheet pan to set. Let the jelly set at room
temperature, then cut into strips ½ inch wide x 3 inches
long/1¼ x 7½cm.
It is very important not to refrigerate the jelly and leave it at
room temperature.
Chef’s Note:
I recommend making the jelly the same day as you are going
to make the croissants.
Cream Cheese
10 ounces/280 grams cream cheese, firm
Cut the cream cheese into ½ inch wide x 3 inch long/1¼ x
7½cm rectangles and keep in the freezer until used.
To Shape and Bake Half Pocket Croissants
Flour, as needed
Guava Jelly
Cream Cheese
parchment paper.
Cut the dough into twelves uniform squares, 9cm x 9cm.
Hold the dough by the two opposing corners and gently pull
them outward. Place the Guava Jelly and Cream Cheese in
the center. Fold the extended corners toward the center of
the piece of dough and press to secure.
The half pocket croissant is ready for proofing. Place on a
parchment lined baking sheet. Let proof about 2 hours.
Brush with Egg Wash. Bake for about 18 minutes. Set im-
mediately on a cooling rack.
GUAVA AND CHEESE CROISSANT
*Available at specialty shops
or online.

½ recipe Butter Croissant Dough (see recipe page 28)
Mojito Cremeux
1 vanilla bean, seeds and juice scraped
6 egg yolks
14 ounces/400 grams white chocolate
1 bunch fresh mint leaves, washed and dried
2 ounces/56 grams aged white rum
Soak gelatin in ice water until softened, squeeze out excess
water and set aside. In a medium sized pot, bring cream and
scraped vanilla to a boil. In a small bowl, whisk egg yolks,
and slowly add hot liquid to temper.
Return mixture to pot and cook to 180°F/82°C. Stir in gel-
atin to dissolve. In a separate pot pour hot anglaise on the
white chocolate, add mint and emulsify using a hand blend-
er. Finally add the rum.
Let cool and cover with plastic wrap pressed against the top
of the cremeux to prevent a skin from forming on the sur-
face. Let cool in the refrigerator until ready to use.
To Shape Half Pocket Croissants
Butter Croissant dough
Flour, as needed
Cut the dough into 12 uniform squares, 9cm x 9cm. Hold
the dough by the two opposing corners and gently pull them
outward. Fold the extended corners toward the center of the
dough and press to secure.
The half pocket croissants are ready for proofing.
½ cup/112 grams Vanilla Bean Pastry Cream
Heat a proofing box to 82°F/28°C. Spray a sheet pan with
nonstick spray and line with parchment paper.
Brush croissants with Egg Wash. Place on the parchment
lined baking sheet. Pipe 1 tablespoon/15 grams of pastry
cream on the center the dough. Let proof about 2 hours
Preheat a convection oven to 350°F/175°C. Brush again
with Egg Wash. Bake for about 15 minutes. Set immediately
on a cooling rack.
Assembly
Mojito Cremeux
36 slices lime
Fresh mint, as needed
Grated lime zest, as needed
Transfer the Mojito Cremeux to a pastry bag fitted with a
round tip. Fill each croissant with the Mojito Cremeux in
the center.
Decorate with three slices of lime and fresh mint. Grate lime
zest on top.
* Available at specialty shops and online.
MOJITO CROISSANT

Mango Cream
14 ounces/400 grams mango puree*
5 ounces/140 grams guava puree*
1 tablespoon/14 grams lime juice
4 ½ each/11 grams silver gelatin sheets*
water and set aside. In a medium sauce pot heat the mango
puree and add the gelatin to dissolve. Mix with guava puree
and refrigerate until set (at least 6 hours).
After chilled and set blend in a blender. Transfer the Mango
Cream to a pastry bag.
To Shape Pinwheel Croissant
Croissant Dough
Flour, as needed
Trim it to be perfectly rectangular. Cut the dough into 12
uniform squares.
Make 4 equal cuts, 1/8 inch apart from each corner to the
center of the squares taking caution to not cut through the
center of the dough. You will have made a total of 16 cuts.
Fold the tip of each cut corner of the dough to the center.
Press them down in the center to secure the shape. The Pin-
wheel is now ready for proofing.
Prepare one sheet pan with nonstick spray and line with
parchment paper.
Brush croissants with Egg Wash. Place on the parchment
lined baking sheet. Let proof about 2 hours.
Brush croissants again with Egg Wash. Bake for about 15
minutes. Set immediately on a cooling rack.
Assembly
Mango Cream
36 slices ripe mango
Grated lime zest, as needed
Fill each croissant with the Mango Cream in the center.
Decorate with three slices of mango. Sprinkle or grate lime
zest on top.
MANGO CROISSANT

Mascarpone Cream
8.5 ounces/240 grams heavy cream
10 ounces/300 grams mascarpone cheese
1.5 ounces/50 grams invert sugar*
½ ounce/15 grams cornstarch
In a medium sauce pot heat the cream with the mascarpone.
In a small bowl mix invert sugar and the starch. Add the
invert sugar mix to the hot cream and cook until boiling.
Let cool and place in a pastry bag. You will inject Mascar-
pone Cream into the fermented dough before entering the
oven.
To Shape and Bake Round Shaped Croissants
Flour, as needed
Mascarpone Cream
croissant dough into a rectangle 8mm thick.
With a 3 inch/7cm round cutter cut the croissant dough
into 12 circles.
Place on the parchment lined sheet pan. Let proof about 2
hours.
Inject the Mascarpone Cream into the fermented croissants.
Brush croissants with Egg Wash. Bake for about 18 minutes
until golden brown. Set immediately on a cooling rack.
Assembly
6 ounces/180 grams fresh raspberries
6 ounces/180 grams fresh blackberries
8 ounces/240 grams fresh blueberries, rinsed and dried
½ cup/120 grams pistachios, ground
Nappage, as needed*
Top each croissant with fresh berries. Brush with nappage
on the sides and add ground pistachios around.
MASCARPONE MIXED BERRY CROISSANT

Coconut Frangipane
4 ounces/112 gram unsalted butter, softened
3 whole eggs
1 teaspoon/5 grams coconut rum
2 ounces/56 grams shredded coconut, unsweetened
1 ounce/28 grams all-purpose flour
In a stand mixer fitted with the paddle attachment cream
butter and sugar together until the mixture is fluffy. Scrape
down the sides of the bowl and add the eggs, one at a time,
beating well after each addition. Mix well.
Pour in the coconut rum and mix for 1 minute and scrape
down the sides again. Add the almond flour, shredded coco-
nut and flour. Mix well. Put the frangipane into a pastry bag.
Coconut Pastry Cream
14 ounces/392 grams unsweetened coconut milk
Pinch kosher salt
3 large egg yolks
3 tablespoons/30 grams corn starch, dissolved
1 ounce/28 grams unsalted butter
4 ounces/112 grams whipping cream, to soft peak
In a heavy bottom pot, bring coconut milk, sugar, scraped
vanilla and salt to a boil, stirring until sugar is dissolved.
In a separate medium bowl combine dissolved cornstarch
and yolks. Slowly pour ¼ cup/56 grams hot milk mixture
while whisking into yolks, and then pour back into remain-
ing mixture in pot. Heat over medium-high heat, whisking,
until thickened and bubbling.
Remove from heat, stir in butter and pour into clean bowl.
Cover with plastic wrap pressed against the top of the cream
to prevent a skin from forming on the surface and refriger-
ate just to get cold.
When cold, fold in the whipping cream and fill a pastry bag.
Put the pastry cream into twelve 3 inch half-sphere silicone
molds and store in refrigerator until ready to use.
Tropical Fruits
2 kiwis
2 mangoes
½ pineapple
Peel and cut the fruit into small pieces. In a small bowl gen-
tly mix all together. Cover and leave in refrigerator until
used.
To Shape, Proof and Bake Round Shaped Croissants
Flour, as needed
Coconut Frangipane
croissant dough into a rectangle about 30 x 10 inches/76 x
25cm and 4mm thick.
With a 3 inch/7cm round cutter cut the croissant dough and
put into twelve 3- inch half-sphere silicone molds.
Place on the parchment lined sheet pan. Let proof about 2
hours.
Brush with Egg Wash. Fill to ¾ of the mold with the Coconut
Frangipane. Bake for about 18 minutes. Set immediately on
a cooling rack.
Assembly
Coconut Pastry Cream semi- spheres
Tropical Fruits
Nappage, as needed*
Place a semi-sphere of Coconut Pastry Cream on each
baked croissant. Put Tropical Fruits around the hemisphere.
Brush with nappage.
COCONUT CROISSANT

½ Butter Croissant Dough recipe (see recipe page 28)
Rum Soaked Raisins
1 cup/224 grams granulated sugar
1 cup/224 grams water
4 tablespoons/56 grams dark rum
1.5 cups/160 grams dark raisins
In a medium sauce pan combine the sugar, water and rum
and bring to a boil. Place the raisins in a medium container
and pour the hot syrup over them. Let cool, then refrigerate.
The raisins can be refrigerated for up to two weeks.
Flour, as needed
¾ cup/168 grams Vanilla Bean Pastry Cream
Rum Soaked Raisins, drained
parchment paper.
Lightly flour the work surface. Roll the dough out to a rect-
angular shape 3mm thick.
Spread the Vanilla Bean Pastry Cream evenly over the
dough. Sprinkle the drained raisins on top.
Lift the side of the dough and roll up as compactly as possi-
ble, pressing on the roll as it spreads, ending with the seam
side down.
Cut the roll into 1 inch wide pieces. Transfer them to the
prepared sheet pans, cut side up spacing the rolls about 2.5
inches apart. Brush with egg wash. Place in the proofer and
let proof about 2 hours.
To Bake Croissants
Bake for 18–20 minutes until they are brown. Set immedi-
ately on a cooling rack.
PAIN AUX RAISINS

Babka Filling
8 ounces/240 grams dark brown sugar
2 ounces/60 grams cocoa powder
2 ounces/60 grams chocolate 55%, melted
8 ounces/240 grams unsalted butter, melted, cooled
8 ounces/240 grams egg whites
½ ounce/15 grams honey
½ ounce/15 grams pure vanilla extract
In a stand mixer fitted with the paddle attachment mix ev-
erything on low speed until it is well mixed. Pour the filling
into a container, cover and set in the refrigerator.
To Shape, Proof and Bake Croissants
Flour, as needed
Babka Filling
Lightly flour the work surface. Roll the croissant dough
into a rectangle about 30 x 10 inches/76 x 25cm and 4.5mm
thick.
Spread the Babka Filling evenly over the dough and put it
in the refrigerator for about 25 minutes.
parchment paper.
Cut dough into twelve 21cm x 4cm rectangles. Make three
cuts along the 4cm side.
Braid with the cuts. Grease aluminum cups with nonstick
spray and place each braid inside.
Transfer to the parchment lined sheet pan, spacing the rolls
about 1.5 inches apart. Proof about 2 hours.
Brush croissants with Egg Wash. Bake for about 18 minutes
until golden brown. Set immediately on a cooling rack.
BABKA CROISSANT

Mango Pastry Cream
4 egg yolks
½ cups + 2 tablespoons/125 grams granulated sugar
2 ounces/60 grams cornstarch
4 ounces/112 grams mango puree*
In a small bowl mix the egg yolks, sugar and cornstarch to-
gether. In a medium pot bring the milk and mango puree
to a boil.
Temper the egg yolk mixture with the warm milk. Return
the contents to the pan and bring to a boil. Once boiling,
cook for 30 seconds. Add the butter and mix well.
Pour into a bowl and top with a piece of plastic wrap (make
sure it touches the top of the pastry cream so it doesn’t de-
velop a skin), then refrigerate until cool.
Mango Passion Fruit Jelly
2 ½ teaspoons/12 grams pectin NH*
10 ounces/300 grams passion fruit puree*
5 ounces/150 grams apricot puree*
5 ounces/150 grams fresh mango, diced
2.5 ounces/75 grams glucose*
¾ ounce/20 grams lemon juice
In a small bowl mix sugar and pectin together.
In a medium pot heat purées, diced mango, glucose and
lemon juice to about 104ºF/40ºC and stir in sugar and pec-
tin mix. Bring to a boil.
Pour hot mixture into 12 inch/30cm frames previously lined
with plastic wrap. Cool and store in the refrigerator.
When cool cut into 1 ½ inch/4cm diameter rounds and re-
serve in the refrigerator until used.
To Shape, Proof and Bake Flower Shaped Croissants
Flour, as needed
Mango Pastry Cream
parchment paper.
With a 4 inch/10cm flower shaped cutter cut 12 croissant
dough flowers. Brush each croissant lightly with Egg Wash.
Transfer the Mango Pastry Cream to a pastry bag with a
#5 plain tip. Pipe 1 ounce/30 grams of the Mango Pastry
Cream onto the center of each one. Place on the parchment
lined baking sheet. Let proof about 2 hours.
Brush again with Egg Wash. Bake for about 18 minutes until
golden brown. Set immediately on a cooling rack.
Assembly
Nappage, warm, as needed*
Mango Passion Fruit Jelly
Brush the pastries with warm nappage while it is hot. Let
cool and place the Mango Passion Fruit Jelly in the center
of each croissant.
MANGO PASSION FRUIT CROISSANT

Almond Cream (see recipe page 32)
Poached Pears
6 baby pears, peeled, halved, cored
6 ounces/168 grams apple juice
8 ounces/224 grams white wine
2 star anise
1 cinnamon stick
In a medium pot combine all ingredients. Bring to a boil,
and then reduce to a simmer.
Simmer until the pears are cooked but firm. Let cool.
To Shape, Proof and Bake Croissants
Flour, as needed
Almond Cream
Poached Pears
Lightly flour the work surface. Roll the dough out to a rect-
angular shape about 30 x 10 inches/76 x 25cm and 4mm
thick.
parchment paper. Using a pear-shaped cutter, cut 12 pear
shaped croissants and set on the parchment lined sheet pan.
Transfer the Almond Cream into a pastry bag. Pipe about
1 tablespoon/15 grams filling on each shape. Lay the half-
poached pear over the filling, round side up. Brush with Egg
Wash. Let proof about 2 hours.
Bake for 18-20 minutes until they are golden brown.
Assembly
Nappage, as needed*
Once out of the oven remove croissants from the sheet pan
and place on a cooling rack. Brush the pear shaped croissant
with nappage.
PEAR AND ALMOND CROISSANT

Vanilla Brioche
Yields 24 Brioche Rolls
2 vanilla beans, seeds and juice scraped
1/3 cup/57 grams cornstarch
In a medium pot bring the milk and scraped vanilla to the
boil. In a separate bowl whip the yolks with the sugar and
cornstarch until pale. Combine the two mixtures together
in the pot and cook at a boil for about 2 minutes. Stir in the
butter with a whisk.
frigerator.
Brioche
1 ounce/15 grams salt
10 ounces/300 grams eggs
2 ounces/56 grams invert sugar*
1 ounce/30 grams whole milk
bread flour, sugar, salt, whole eggs, egg yolks, invert sugar
and milk and mix on low speed. After 5 minutes add the
yeast and butter. On medium speed mix for 30 minutes.
Transfer dough to a large bowl. Cover bowl with plastic
wrap, then a kitchen towel. Let rise in warm draft-free area
until almost doubled in volume, 1 hour to 1 hour 15 min-
utes.
Punch dough down. Cover dough again with plastic wrap
and a kitchen towel and refrigerate dough overnight.
Assembly
Brioche Dough, cold
Unsalted butter, as needed
Egg Wash, as needed (see recipe page 30 )
96 pieces apple, cut into cubes
Butter 24 muffin cups or aluminum cups. Scale cold dough
into 2.5 ounce/70 gram portions. Roll each piece into a
smooth ball. Put in cups. Place on sheet pan and proof for
about two hours.
Preheat oven to 375°F/180°C.
Inject Vanilla Bean Pastry Cream into each brioche.
Brush the fermented brioche with Egg Wash.
Place four pieces of apple on top, sprinkle with sugar and
bake at 375ºF/180ºC for 8 minutes.

Almond Brioche
1 Recipe Brioche Dough (see recipe page 98)
Almond Pastry Cream
3 ounces/90 grams almond paste*
2 vanilla beans, seeds and juice scraped
1/3 cup/57 grams cornstarch
1 ounce/30 grams almond liqueur
In a medium pot bring the milk, almond paste and scraped
vanilla to a boil. In a separate bowl whip the yolks with the
sugar and cornstarch until pale.
Combine the two mixtures together in the pot and cook at
the boil for about 2 minutes. Stir in the butter and almond
liqueur with a whisk.
frigerator.
Assembly
Brioche Dough, cold
Almond Pastry Cream
6 ounces/180 grams almonds, chopped
into 2.5 ounce/70 gram portions. Roll each piece into
smooth ball. Put in cups. Place on sheet pan and proof for
about two hours.
Transfer the Almond Pastry Cream to a pastry bag fitted
with a round tip. Inject the pastry cream into the proofed
brioches.
Sprinkle with chopped almonds and bake for 8 minutes.

Chocolate Custard Brioche
Chocolate Custard Filling
1 ounce/30 grams cornstarch
7 ounces/210 grams dark chocolate 70%
In a medium pot bring the milk and cream to a boil. In a
separate bowl whip the yolks with the sugar and cornstarch
until pale. Combine the two mixtures together and cook at
the boil for about 2 minutes. Mix in the chocolate and stir in
the butter with a whisk.
frigerator.
Chocolate Crumble
5 ounces/150 grams all- purpose flour
1 teaspoon/3 grams ground cinnamon
1 pinch salt
Preheat oven 325°F/165°C.
In a stand mixer fitted with the paddle attachment com-
bine flour, cocoa, almond flour, brown sugar, cinnamon and
salt. Beat until well mixed. Beat in butter on low speed until
mostly incorporated.
Spread evenly on a silicone mat. Place on a sheet pan and
bake for 15 minutes, stirring every 5 minutes.
Cool, cover, and store at room temperature until ready to
use.
Assembly
Brioche Dough, cold
Chocolate Custard Filling
Chocolate Crumble
smooth ball. Place in cups. Place on a sheet pan and proof
for about two hours.
Transfer the Chocolate Custard to a pastry bag fitted with
a round tip. Inject custard into each ball. Brush fermented
brioche with Egg Wash. Sprinkle with Chocolate Crumbs
and bake for 8 minutes.

Chocolate Hazelnut Brioche
Chocolate Hazelnut Filling
12 ounces whole blanched hazelnuts
8 ounces milk chocolate 40%
8 ounces dark chocolate 64%
2 ounces/56 grams honey
Preheat oven 325°F/165°C
On a sheet pan toast the whole hazelnuts for about 15 min-
utes. Place the hazelnuts in a food processor and grind until
you obtain a paste, about 10-15 minutes.
Melt chocolate and put in the food processor with the ha-
zelnut paste.
In a small pot bring the milk and the honey to a boil then
add ⅓ of this mixture into the food processor. Continue
mixing, gradually adding the remaining milk-honey mix-
ture. Remove from processor and store in the refrigerator.
Assembly
Brioche Dough, cold
Chocolate Hazelnut Filling
Brioche Pearl Sugar, as needed*
Scale cold dough into 2.5 ounce/70 gram portions. Roll each
piece into smooth cylinder. Put into silicone loaf molds.
Place on a sheet pan and proof for about two hours.
Transfer the Chocolate Hazelnut Filling to a pastry bag fit-
ted with a round tip. Inject filling into the proofed brioche
cylinders. Sprinkle with Pearl Sugar.
Bake for 8 minutes.
*Available in specialty shops or online.

Coconut Brioche
14 ounces/392 grams unsweetened coconut milk
Pinch Kosher salt
3 large egg yolks
3 tablespoons/30 grams corn starch, dissolved
1 ounce/28 grams unsalted butter
4 ounces/112 grams whipping cream, soft peak
In heavy bottom pot, bring coconut milk and sugar to the
boil, stirring until sugar is dissolved. In a separate bowl
combine dissolved cornstarch and yolks.
Slowly temper ¼ cup/56 grams hot milk mixture into yolks,
and then pour back into milk mixture in pot. Heat over me-
dium-high heat, whisking, until thickened and bubbling.
Remove from heat, stir in butter and pour into a clean bowl.
Cover with plastic wrap and refrigerate until just cold.
When cold fold in the whipping cream and place into a pas-
try bag fitted with a round tip.
Sliced Pineapple
1 medium pineapple, cut into 24 thin ½ slices
Place the pineapple on a cutting board. Cut off the top and
bottom of the fruit so it can stand firmly upright. Hold the
pineapple in place with one hand and slice off the rind ver-
tically. On a slicing machine thinly cut the pineapple into
round slices and cut the slices in half. Reserve for Assembly.
Assembly
Brioche Dough, cold
Sliced Pineapple
Nappage, as needed, warmed*
5 ounces/150 grams coconut flakes
24 maraschino cherries
smooth ball. Put in cups. Place on a sheet pan and proof for
about two hours.
Inject Coconut Pastry Cream into the proofed brioches. Put
a half pineapple slice on top of each brioche.
Bake for 8 minutes. Remove from oven.
Brush warmed nappage on the sides of the brioches and add
coconut flakes. Decorate with Maraschino cherries on top.

Kouglof
Kouglof
11.6 ounces/350 grams eggs
½ ounce/15 grams salt
10 ounces/300 grams unsalted butter, diced, softened
4 ounces/120 grams dark raisins, soaked overnight in warm
water, drained
4 ounces/120 grams orange confit*
Zest of 1 lemon
Zest of 1 orange
flour, sugar, eggs, salt and yeast. Mix the dough vigorously
for 10 minutes, add the softened diced butter, and continue
working with the dough another 10 minutes or so, until it
becomes elastic. Be warned that dough is very sticky.
Add the raisins, orange confit and zest, mix another minute.
In a large bowl place the dough and cover with a kitchen
towel and let the dough rise in a warm draft-free area until
doubled in volume.
Assembly
17 ounces/480 grams whole blanched almonds
24 individual Kouglof molds
After the first rise, punch the dough down and knead it
briefly again.
Butter the pans generously right up to the tops. Place a
whole almond in each groove of the molds.
Cut 2.5 ounces/70 grams dough and shape and form a ball.
Put into the molds and place on a sheet pan.
To Proof and Bake Brioche
Proof for about 1-1 ½ hours.
Preheat an oven to 375°F/180°C.
Bake for about 18-25 minutes. Let cool completely on a rack
for about 1 hour before unmolding. Dust with confection-
er’s sugar.

Savarin
Yields 12 Savarin
Savarin Dough
2 teaspoons/20 grams granulated sugar
1 teaspoon/10 grams salt
10 ounces/300 grams eggs
1ounce/30 grams fresh baker’s yeast
6 ounces/180 grams unsalted butter, softened
flour, sugar, salt, whole eggs, and milk in low speed. After 5
minutes add the yeast and butter. Mix for 20-25 minutes in
medium speed.
Transfer dough to bowl. Cover bowl with plastic wrap,
then a kitchen towel.
Let rise in warm draft-free area until almost doubled in
volume, 1 to 1 hour 15 minutes.
To Shape Savarins
Punch dough down. Butter 12 savarin molds (4 ounce/120
gram size molds). Fill with the dough up to ¾. Place on a
sheet pan.
To Proof and Bake Savarins
Proof for about two hours or until they reach the top of the
molds.
Bake for 8-10 minutes. Remove from the oven.
Release from the molds onto a cooling rack. Let cool.
Syrup
1 tablespoons/15 grams rum
1 tablespoon/15 grams orange liqueur
In a medium saucepan place all the ingredients and bring
to a boil. Dip the Savarins in the syrup then place them in
a rectangular pan and drizzle more syrup over them. Cover
and let them soak overnight.
Whipped Cream
2 cups/480 grams heavy cream
¼ cup/56 grams granulated sugar
Place a stand mixer bowl and whisk in the freezer for at
least 20 minutes to chill.
Pour heavy cream and sugar into the cold bowl. In the
stand mixer fitted with the whisk attachment whisk on
medium speed until medium peaks form. Reserve in the
refrigerator.
Assembly
Soaked Savarins
Whipped Cream
Fresh Fruits: (mango, berries, apple, passion fruit)
1 mango, diced
3 ounces/90 grams blueberries, rinsed, dried
15 blackberries, cut in half
12 strawberries, quartered
2 apples, sliced
1 passion fruit, use seeds
Make a hole in the bottom of each Savarin and put a dollop
of Whipped Cream into each hole. Cover with the fresh
fruits.

Tiramisu Brioche
Mascarpone Custard
20 ounces/600 grams mascarpone cheese
2 ounces/60 grams cornstarch

In a medium sauce pot heat the cream with the mascarpone.
In a small bowl mix sugar and the cornstarch. Add the sugar
mix to the hot cream and cook until boiling. Let cool and
place in a pastry bag.
Chocolate Espresso Crumble
5 ounces/150 grams all- purpose flour
1 teaspoon/3 grams ground cinnamon
.5 ounces/15 grams instant espresso or instant coffee
1 pinch salt
Preheat oven 325°F/165°C
In a stand mixer fitted with the paddle attachment combine
flour, cocoa, almond flour, brown sugar, cinnamon, instant
espresso/coffee and salt. Beat until well mixed. Beat in but-
ter on low speed until mostly incorporated.
Spread evenly on a silicone mat. Place on a sheet pan and
bake for 15 minutes, stirring every 5 minutes.
Cool, cover, and store at room temperature until ready to
use.
To Proof and Bake Brioche
Brioche Dough, cold
Mascarpone Custard Filling
smooth ball. Put in cups.
Place on a sheet pan and proof for about two hours.
Inject custard into each proofed brioche. Brush the fer-
mented brioche with Egg Wash.
Bake for 8 minutes. Remove and let cool.
Assembly
Nappage
Chocolate Espresso Crumble
Brush the tops of the brioche with nappage. Sprinkle with
Chocolate Espresso Crumble.

Almond Blueberry Loaf Cake
Yields 10 Loaf Cakes
Almond Loaf Cake
8 ounces/240 grams almond paste
2 teaspoons/10 grams baking powder
Pinch of Salt
3.5 ounces/105 grams sour cream
Preheat oven to 325°F/162°C
In a stand mixer fitted with the paddle attachment, cream
almond paste, butter and sugar until smooth. Add scraped
vanilla and eggs and mix well. Add sifted dry ingredients to
bowl and mix on low speed.
Remove and fold the sour cream into the mix.
Transfer to a pastry bag.
Pipe 2.5 ounce/70 grams into 10 silicone loaf molds. Place
on a sheet pan and cook for 12-15 minutes.
Assembly
15 ounces/450 grams fresh blueberries
Decorate the Almond Loaf Cakes with fresh blueberries.

Banana Loaf Cake
Caramelized Bananas
9 ounces/270 grams bananas, chopped
½ ounce/15 grams dark rum
In a small pot make a dry carel with the granulated sugar.
Add the 9 ounces/270 grams bananas and deglaze with the
rum.
Leave to cool on a baking mat.
Banana Loaf Cake
8 ounces/240 grams clarified butter
Caramelized Bananas (recipe above)
2 teaspoons/10 grams baking powder
7 ounces/210 grams bananas, diced
To Prepare and Bake Loaf Cakes
In a stand mixer fitted with a paddle attachment, combine
brown sugar, invert sugar and butter. Add caramelized ba-
nanas and beat the mixture gently.
Add the eggs, mixing well. Add flour, baking powder and
diced banana and mix for one minute.
Pour batter into 15 silicone loaf molds placed on a sheet pan.
Bake for 15-20 minutes.
Bananas Brûlée
8 bananas, sliced thin
Organic sugar
Kitchen blow torch
Coat the top of each banana slice with sugar then place on
a baking sheet.
Turn the blow torch on, and brown each banana slice.
Assembly
Bananas Brûlée
Top each of the loaf cakes with five slices of Bananas Brûlée.

Carrot Loaf Cake
Carrot Cake
1 ¾ cups and 1½ tablespoons/252 grams all-purpose flour
Pinch of salt
2 teaspoons/6 grams baking soda
½ teaspoon/2 grams baking powder
1 tablespoon/8 grams ground cinnamon
½ teaspoon/2 grams ginger powder
3 ounces/90 grams canola oil
2 ounces/60 grams freshly squeezed orange juice
4 large eggs
15 ounces/450 grams shredded carrots
Preheat a convection oven to 325ºF/165ºC.
In a large bowl sift sugar, flour, salt, baking soda, baking
powder, ginger and cinnamon together. Mix in oil, orange
juice and eggs. Fold in shredded carrots.
Pour 2.5 ounces/70 grams batter into 15 silicone loaf cake
molds on a sheet pan and bake for 15-20 minutes or until a
toothpick comes out clean. Cool completely.
Cream Cheese Cream
15 ounces/450 grams plain cream cheese
8 ounces/240 grams whipped cream, medium peak
In a medium bowl cream the cream cheese, sugar and
scraped vanilla until creamy.
In a separate bowl whip the cream until medium peaks form
and fold into the cream cheese mixture. Pour into a pastry
bag fitted with a round pastry tip.
Assembly
Cream Cheese Cream
4 ounces/120 grams freeze dried carrot powder*
4 ounces/120 grams freeze dried pineapple*
Spread the top of the cakes with the Cream Cheese Cream.
Randomly arrange the pieces of Freeze Dried Pineapple
sticking up from the Cream Cheese Cream.
Sprinkle with Freeze Dried Carrot Powder.
*Available at specialty shops or online. Sosa or Textura brand
preferred.

Chocolate Loaf Cake
Yields 9 Loaf Cakes
Chocolate Loaf Cake
1 ounce/15 grams all-purpose flour
½ ounce/15 grams cocoa powder
1 teaspoon/1 gram baking powder
1 ounce/30 grams chocolate 70%, melted
In a stand mixer fitted with the paddle attachment, mix
eggs, invert sugar and sugar until smooth. Add dry ingre-
dients followed by the butter and chocolate. Last add the
cream.
Mix until smooth.
Transfer to a pastry bag and pipe into 9 silicone loaf molds,
2.5 ounce/70 grams.
Place onto a sheet pan and cook for 12-15 minutes.
Chocolate Streusel
1.5 ounces/45 grams cocoa powder
Pinch of Salt
8 ounces/240 grams unsalted butter, cold
Preheat oven to 325ºF/165º.
In a stand mixer fitted with the paddle attachment mix to-
gether the brown sugar, almond flour, flour, cocoa powder
and salt. Cut the butter in small cubes and add the butter in.
Once little balls are forming, stop mixing.
Spread the streusel evenly on a silicone mat on a sheet pan
and bake for about 10 minutes.
Assembly
Chocolate Streusel
Nappage, as needed*
With a brush spread the nappage on the top of the cakes.
Generously place the Chocolate Streusel across over the
tops.

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