Stephan Iten Recipe Book 09 2

Chocolate and Pastry Seminar 2009 in the USA

Stephan Iten, Corporate Pastry Chef Max Felchlin AG
ENTREMETS
PETIT GATEAUX VERRINES
SUGAR FREE DESSERTS

PRALINES CHOCOLATES

AMENETIES, SHOWPIECES

Program and Schedule

Chocolate and Pastry Seminar in the USA

1st Day:
08:30 am Welcome and Introduction of the Max Felchlin Company
Presentation of the Seminar

09.00 am ENTREMETS AND PETIT GATEAUX

PREPARATION

Apricot Chocolate Passion
Florence, sugar free
Emanuelle, no added sugar
Crudo Vanilla Chrunch
Desire
Finesse

PETIT GATEAUX AND VERRINES

PREPARATION

Chocolate Croustillant
Hazelnut Lemon
Raspberry Riserva
Chocolate Passion
Apple Gianduja
Emotion Chocolate
Paradise
Chocolate Sensation

12.30 pm Lunch

01.30 pm PRALINES AND CHOCOLATES

Lime Tahiti
Caramel with Fleur de Sel
Centenario Concha
Gianduja Lemon
Coffee Chocolate
Apricot Thyme, no added suagar
Praline Centenario Crudo

03.00 pm CHOCOLATE AMENETIES
Techniques and tricks

05.00 pm End of the first day

2st Day:

08.30 am Finishing Pralines and Chocolate

10.00 am Finishing Chocolate Ameneties

12.30 pm Lunch

01.30 pm Finishing and decorating Entremets

Finishing and decorating Petit Gateaux and Verrines

04.00 pm Buffet Display of all Desserts and Chocolates

Final discussion
Certificates

05.00 pm End of the Workshop

Entremets

Ingredients for 2 rectangular frames of 25 x 8 x 4 cm / 10x3x 1.5 inches

Chocolate Sponge Almond Sponge
350 g / 12.3 oz California, almond paste 150 g / 5.2 oz almond powder
150 g / 5.3 oz butter, unsalted, soft 150 g / 5.2 oz powdered sugar
100 g / 3.5 oz granulated sugar 80 g / 2.8 oz egg yolks
150 g / 5.3 oz whole eggs 130 g / 4.5 oz whole eggs
50 g / 1.7 oz milk 130 g / 4.5 oz pastry flour
130 g / 4.6 oz pastry flour 230 g / 8.0 oz egg white
20 g / 0.7 oz Cocoa powder 100 g / 3.5 oz granulated sugar
Mix California almond paste, soft butter and granulated Whisk almond powder, powdered sugar, egg yolks and
sugar. Slowly add whole eggs and milk. Fold in sieved whole eggs lightly. Whip egg white and half of the
pastry flour and Cocoa powder. Spread out on a silpat granulated sugar slowly. Add the other part of granulated
sheet and bake in a preheated oven at 180C / 356F for sugar and whip to a meringue. Fold in the pastry flour
about 30 minutes. under the egg mixture before incorporating the meringue.
Spread out on a flexipan mold and bake in a preheated
convection oven at 180C / 356F for about 12 minutes.
Milk Chocolate Mousse
250 g / 8.7 oz milk
80 g / 2.8 oz egg yolks Feuillantine
50 g / 1.7 oz granulated sugar 120 g / 4.2 oz Croquantine, flaky wafers
80 g / 2.8 oz Maracaibo Criolait 38%
9 g / 0.3 oz gelatine
20 g / 0.7 oz Granulated Cocoa Butter
600 g / 21.0 oz Maracaibo Criolait 38%
500 g / 17.5 oz heavy cream 35%, liquid Mix tempered Maracaibo Criolait 38% couverture, add
Boil milk. Whip egg yolks and granulated sugar well crushed Croquantine wafers and melted Cocoa Butter.
before adding to the boiled milk. Reboil to a cream Mix everything well and spread out on a silpat sheet.
anglaise (85C / 217F). Add dissolved gelatine leaves and Cool down and cut as desired.
Maracaibo Criolait 38% couverture and stir until smooth.
Fold in whipped cream.

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Entremets

Apricot Compote TO ASSEMBLE & DECORATE
250 g / 8.7oz apricots, frozen ( IQF) Place the rectangular mold on a plastic sheet, add 1/3 of
1 pce / vanilla beans the Milk Chocolate Mousse. Place an Almond Sponge
4 g / 0.1 oz pectin, yellow ribbon together with the frozen Apricot Compote on top. Add
(2 g / 0.1 oz apple pectin for USA) the other part of Milk Chocolate Mousse before placing
70 g / 2.4 oz granulated sugar the Chocolate Sponge. Cover with the Feuillantine.
Smooth out and freeze. Demold and glaze with the Dark
Boil everything slowly up to 103C / 215F. Place in a Chocolate Glaze. Spray by using the chocolate spray gun
rectangular mold of 25 x 8 x 4 cm / 10 x 3 x 1.5 inches and lightly with white colored cocoa butter. Decorate with
freeze. coated butter crumble, chocolate flower or fresh apricot
slices.
Dark Chocolate Glaze
500 g / 17.5 oz heavy cream 35%, liquid
400 g / 14.0 oz sugar syrup 500 g / 17.5 oz water
670 g / 23.4 oz granulated
sugar
100 g / 3.5 oz glucose
1000 g / 35.0 oz Ultra Dark, dark coating
200 g / 7.0 oz Gastro 58%, Rondo, dark couverture
Boil heavy cream, sugar syrup and glucose. Add Ultra
Dark coating and Gastro 58% Rondo couverture. Mix
everything until dissolved and homogenize by using a
hand blender. Cool down until 30 C / 86 F and glaze the
frozen cake.

Felchlin Products
Art. No. Products
CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with
milk / cream
CS70E Gastro 58% Rondo, Classic Couverture, dark
KK43E California, almond paste 1:1
HA01E Cocoa Powder, 22 24%
CS11E Granulated Cocoa Butter
HA20E Croquantine, flaky wafers
CP51E Ultra Dark, dark coating

Notes

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Florence
Entremets, no added sugar

Ingredients for 2 cake of 16 cm / 6.5 inches ø

Almond Sponge Cake Milk Chocolate Mousse
150 g / 5.2 oz almond powder 125 g / 4.3 oz milk
150 g / 5.2 o maltitol 40 g / 1.4 oz egg yolk
125 g / 4.3 oz whole eggs 25 g / 0.8 o maltitol
80 g / 2.8 oz egg yolk 4 g / 0.1 oz gelatine
120 g / 4.2 oz pastry flour 250 g / 8.7 oz Lacta 38%, no added sugar
270 g / 9.4 oz egg white 300 g /10.5 oz heavy cream 35%, whipped
100 g / 3.5 oz maltitol Boil milk. Whip egg yolk and maltitol. Add boiled milk to
Whip egg yolk, whole eggs and maltitol well. Add the egg mixture and reboil to cream anglaise (85 C /
almond powder. Whip egg white and the second part of 181 F). Add dissolved gelatine leaves, Lacta 38%
maltitol to a meringue. Fold the meringue and the pastry couverture and mix well. Fold whipped cream under.
flour in the mixture. Bake in the preheated oven at 180 C /
356 F for about 10 12 minutes. Praline Panna Cotta
Praline Cornflakes 30 g / 1.0 oz maltitol
100 g / 3.5 oz Supremo 62%, sugar free 100 g / 3.5 oz Praline F
30 g / 1.0 oz Praline F 4g/ 0.1 oz gelatine
80 g / 2.8 oz cornflakes, sugar free
Boil liquid heavy cream and maltitol. Add Praline F and
Mix tempered Supremo 62% couverture, Praline F and mix well. Fold dissolved gelatine leaves and mix. Cool
crushed cornflakes. Spread out on a silpat sheet and let it down and fill up in 14 cm / 5.5 inches cake mold.
set. Cut out a circle and set aside.

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Florence

TO ASSEMBLE & DECORATE
Place the cake ring on a plastic sheet. Add 1/3 of the Milk
Chocolate Mousse. Place an Almond Sponge on top
followed by the frozen Praline Panna Cotta. Then add
another disc of the sugar free Almond Sponge. Fill up
with Milk Chocolate Mousse and cover with Praline
Cornflakes. Freeze. Demold. Pipe by using a round nozzle
the remaining Milk Chocolate Mousse on top and freeze
again. Spray by using a chocolate spray gun a mixture of
80% Lacta 38%, no added sugar couverture and 20%
Cocoa Butter. Decorate with chocolate curls, gold leaves
and macaroons.

Felchlin Products
Art. No. Products
CL71E Lacta 38%, No Added Sugar Couverture, milk
CL72E Supremo 62%, Sugar Free Couverture, dark
DC09E Praline F, hazelnut filling, firm, no added sugar

Notes

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Emanuelle

Ingredients for 2 molds of 14 cm / 5.5 inches

Almond Sponge Mango Mousse
150 g / 5.2 oz almond powder 130 g / 4.5 oz maltitol
150 g / 5.2 oz maltitol 120 g / 4.2 oz mango purée
125 g / 4.3 oz whole eggs 100 g / 3.5 oz egg yolk
80 g / 2.8 oz egg yolk 8 g / 0.2 oz gelatine leaves
120 g / 4.2 oz pastry flour 140 g / 4.9 oz natural yoghurt
270 g / 9.4 oz egg white 100 g / 3.5 oz Alba 36%, no added sugar
100 g / 3.5 oz maltitol 350 g / 12.2 oz heavy cream 35%, whipped

Whip egg yolk, whole eggs and maltitol well. Add Warm up maltitol and mango purée. Add to the egg yolk
almond powder. Whip egg white and the second part of and re boil in a bain marie up to 50 C / 120 F. Whip the
maltitol to a meringue. Fold the meringue and the pastry mixture until cold. Add slowly dissolved gelatine leaves
flour in the mixture. Bake in the preheated oven at 180 C / ,natural yoghurt and melted Alba 36, no added sugar
356 F for about 10 12 minutes. couverture. Slowly fold in whipped cream.

Exotic Mango Gelée Glaze for Fruit
200 g / 7.0 oz water 200 g / 7.0 oz juice from the fruits, listed below
40 g / 1.4 oz maltitol 50 g / 1.7 oz granulated sugar
3g/ 0.1 oz orange peel, fresh 3 g / 0.1 oz pectin, yellow ribbon
3g/ 0.1 oz lemon peel, fresh ( 2 g / 0.07 oz apple pectin for USA )
1 pce / vanilla beans 1 pce fresh lemon, grated
3g/ 0.1 oz ginger, fresh peel 1 pce fresh lime, grated
4g/ 0.1 oz gelatine leaves 1 pce grapefruit, pink
50 g / 1.7 oz white wine 1 pce grapefruit, white
250 g / 8.7 oz mango, cut in cubes 1 pce orange
1 pce mango
Boil all ingredients beside the white wine and gelatine
leaves. Let it soak for 15 minutes. Strain, add dissolved Cut all the fruits beside the mango in slices. Cut small
gelatine leaves and white wine. Fill up in round molds round bowls out of the mango and but aside. Boil the
and freeze. juice with granulated sugar and pectin up to 106 C /
220 F. Cool down. Mix together with the fruits.

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Emanuelle
Entremets, no sugar added

Place cake mold on a plane plastic sheet, add 1/3 of the
Mango Mousse, place a disc of Almond Sponge, then the
Exotic Mango Gelée. Fill up with Mango Mousse and
place a second disc of Almond Sponge. Freeze. Demold
and spray a mixture of 80% Lacta 38% and 20% Cocoa
Butter on the frozen cake. Encircle the cake with
macaroons or chocolate squares and place the glazed
fruits on top. Decorate with chocolate curls.

Felchlin Products
Art. No. Products
CL79E Alba 36%, No Added Sugar Couverture, white

Notes

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Crudo Vanilla Crunch
Entremets

Ingredients for 3 molds of 16 cm / 6.3 inches ø

Almond Sponge Concha Chocolate Mousse
300 g / 10.7 oz California 140 g / 5.0 oz granulated sugar
125 g / 4.5 oz egg 50 g / 1.8 oz water
75 g / 2.7 oz egg yolk 5 g / 0.1 oz gelatine
275 g / 9.8 oz egg white 120 g / 4.3 oz egg yolk
100 g / 3.6 oz granulated sugar 100 g / 3.6 oz whole eggs
120 g / 4.3 oz pastry flour, sifted 220 g / 7.9 oz Centenario Concha 70%, 48h
200 g / 7.0 oz caramelized almonds 500 g / 17.9 oz heavy cream 35%, soft whipped
Mix California, eggs and egg yolk. Whip up egg white Make a cream anglaise with the granulated sugar, water,
and sugar to peak before adding to the California mixture. egg yolk and whole eggs. Add in the melted gelatine.
In the end incorporate the sifted flour. Spread out and Pour over the couverture and mix well. Incorporate the
sprinkle the crushed caramelized almonds on top. Bake at heavy cream in the end.
200°C / 392°F for 10 minutes. Cut out rectangles of 70 x
245 mm / 2.8 x 9.6 inches. (1 sheet pan of 400 x 600 mm /
Crudo Crunch Bottom
15.7 x 23.6 inches.)
150 g / 5.4 oz Praline Croquantine
70 g / 2.5 oz Centenario Crudo 70%
Vanilla Panna Cotta Mix and warm up and spread inside the mold with a
200 g / 7.1 oz milk 3.5% spoon.
1 pce / vanilla bean
70 g / 2.5 oz granulated sugar
6 g / 0.2 oz gelatine, soaked Crudo Ganache Layer:
440 g / 15.7 oz heavy cream 35%, liquid 150 g / 5.4 oz heavy cream 35%
Warm up the milk, sugar and vanilla bean. Add the 150 g / 5.4 oz Centenario Crudo 70%
soaked gelatine leaves and mix. In the end combine with
liquid heavy cream. Pour in 120 mm / 4.7 inches ø flexipan Combine everything and homogenize with the hand
mold. Let it freeze, demold. blender.

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Crudo Vanilla Crunch
Entremets

Place one layer of Crudo Crunch Bottom inside a mold
and spread with a spoon. Pipe in a circle motion one layer
of Crudo Ganache and top with a Almond Sponge. Add a
Vanilla Panna Cotta disc and top with another Almond
Sponge. Fill in the Concha Chocolate Mousse and level
nice. Freeze. Level after 20 minutes the top of the cake
with some extra Concha Chocolate Mousse. When frozen,
place a stencil on top and spread some of the remaining
Concha Chocolate Mousse on top. Remove the stencil.
Freeze again. Spray by using a chocolate spray gun with
70% of dark couverture and 30% of Cocoa Butter.
Decorate with macaroons and chocolate squares.

Felchlin Products
Art. No. Products
CR13E Centenario Crudo 70%, Jubilee Grand Cru Couverture, dark
CR12E Centenario Concha 70%, 48h, Jubilee Grand Cru Couverture,
dark
DC14E Praline Croquantine, almond cream with flaky wafers

Notes

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Desire
Entremets


Chocolate Sponge Vanilla Crémeux
300 g / 10.7 oz California, almond paste 220 g / 7.7 oz heavy cream 35%, liquid
125 g / 4.5 oz whole eggs 220 g / 7.7 oz milk
75 g / 2.7 oz egg yolk 150 g / 5.2 o egg yolks
275 g / 9.8 o egg white 2 pces vanilla beans
100 g / 3.6 oz granulated sugar 220 g / 7.7 oz Edelweiss 36%
80 g / 2.9 oz pastry flour 4.5g / 0.1 oz gelatine
40 g / 1.4 oz Cocoa powder
150 g / 5.2 oz Maracaibo Clasificado 65% Rondo Boil liquid cream, milk and vanilla beans. Add to the egg
yolk and reboil to cream anglaise (85 C / 181 F).
Whisk California, whole eggs and egg yolk. Whip up Incorporate Edelweiss 36% couverture and dissolved
separately egg white and sugar to peak and fold in the gelatine leaves, mix well and cool down. Fill up in cake
mixture. In the end incorporate the sifted pastry flour and molds or flexipan molds and freeze.
Cocoa powder. Slowly incorporate Maracaibo Clasificado
65% Rondos. Bake at 200°C / 392°F for 10 minutes. Makes
Raspberry Coulis
1 sheet pan of 400 x 600 mm /15.7 x 23.6 inches.
200 g / 7.0 oz fresh raspberries
Butter Crumble 10 g / 0.3 oz lime juice, fresh
200 g / 7.0 oz soft butter, unsalted 1 pce / vanilla beans
100 g / 3.5 oz powdered sugar 100 g / 3.5 oz raspberry purée
120 g / 4.2 oz hazelnut flour 2g/ 0.0 oz gelatine
2 g / 0.0 oz fleur de sel (sea salt) 40 g / 1.4 oz butter
200 g / 7.0 oz pastry flour, sieved Lay out on a silpat sheet fresh raspberries, granulated
Mix soft butter, powdered sugar and fleur de sel. sugar, vanilla beans, lime juice and butter. Bake in a
Incorporate hazelnut flour. Add slowly pastry flour. Let it preheated oven at 160 C / 310 F for about 15 minutes.
set in the refrigerator. Make butter crumble and bake at Slowly warm up raspberry purée and then add the
160 C / 320 F. dissolved gelatine leaves, mix well. Cool down and
incorporate the baked raspberries. Fill up in molds of 14
cm / 5.5 inches and freeze.

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Desire
Entremets

Milk Chocolate Mousse TO ASSEMBLE & DECORATE
150 g / 5.2 oz heavy cream 35%, liquid Bake Butter Crumble in between two rings (16 cm / 6. 5
150 g / 5.2 oz milk inches and 14 cm / 5.5 inches ø) in a preheated oven at
100 g / 3.5 oz egg yolks 160 C / 312 F for about 15 minutes. Remove and cool
7 g / 0.2 oz gelatine down, set aside.
100 g / 3.5 oz Maracaibo Clasificado 65% Rondo Place the Vanilla Crémeux between two Raspberry Coulis
330 g /11.5 oz Maracaibo Criolait 38% Rondo discs. Freeze again. Place a 16 cm / 6.5 cm inches ø cake
460 g /16.1 oz heavy cream 35%, whipped ring on a plastic sheet. Add 1/3 of Milk Chocolate Mousse
in the ring and place a disc of Chocolate Sponge on it.
Warm up milk and heavy cream. Add to egg yolk and
Then add the Vanilla Crémeux with the two Raspberry
reboil to cream anglaise (85 C / 181 F). Add dissolved
Coulis discs and place a second Chocolate Sponge on it.
gelatine leaves and couvertures. Mix well and cool down.
Fill up with the remaining Milk Chocolate Mousse and
Fold in whipped cream.
freeze. Demold and glaze the cake with warm ( 30 C /
86 F) caramel glaze. Let it set. Place the whole cake in the
Caramel Gelée dusted with powdered sugar Butter Crumble
430 g / 15.0 oz granulated sugar Decorate with fresh raspberries, gold leaves and chocolate
50 g / 1.7 oz glucose curls.
100 g / 3.5 oz water
14 g / 0.4 oz cornstarch
Caramelize granulated sugar and glucose to a light
caramel. Heat up heavy cream and add to the caramelized
sugar. Mix water and cornstarch together and then
combine with the caramel. Reboil for about 2 minutes,
add gelatine leaves and mix well. Homogenize by using a
hand blender. Set aside.

Felchlin Products
Art. No. Products
HA01E Cocoa powder, 22 24%
CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,
dark
milk/ cream
CS84E Edelweiss 36% Rondo, Surfine Couverture, white

Notes

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Finesse
Entremets


Sablé Breton Lime Mousseline
240 g / 8.4 oz butter, unsalted, soft 350 g / 12.2 oz milk
240 g / 8.4 oz powdered sugar 5g/ 0.1 oz lime peel, fresh, grated
120 g / 4.2 oz egg yolk 90 g / 3.1 oz egg yolk
340 g / 12.1 oz pastry flour 90 g / 3.1 oz granulated sugar
15 g / 1.0 oz baking powder 40 g / 1.4 oz Vanilla cream powder
50 g / 1.7 oz lime juice, fresh
7 g / 0.2 oz fleur de sel (sea salt)
200 g / 7.0 oz butter, unsalted soft
Mix butter, powdered sugar and fleur de sel (sea salt).
In a saucepan boil milk, lime juice and fresh, grated lime
Add egg yolk. Fold in sieved pastry flour and baking
peel. In a bowl mix egg yolk, granulated sugar and
powder. Cool down in the refrigerator. Roll out about 1
Vanilla cream powder. Pour 1/3 of the boiling milk over
cm / 0.5 inches thick. Cut out a rectangular bottom of 25 x
the egg mixture and mix well. Reboil everything for about
8 x 4 cm / 10 x 3 x 1.5 inches and bake at 200°C / 392°F.
2 minutes. Add 100 g / 3.5 oz of soft butter into it. Allow
to cool in the refrigerator for a few minutes. Whip the
Almond Sponge remaining butter well and incorporate the Mousseline
300 g / 10.7 oz California, almond paste
slowly. Whip until the mixture forms small peaks.
125 g / 4.5 oz whole egg
75 g / 2.7 oz egg yolk
Mascarpone Mousse
6 pces / fresh lime zest, grated
275 g / 9.8 oz egg white
50 g / 1.7 oz water
120 g / 4.3 oz pastry flour
200 g / 7.0 oz Mascarpone cheese
Mix California, eggs, egg yolk and fresh lime zest. Whip 250 g / 8.7 oz heavy cream 35%, liquid
up egg white and sugar to peak before adding to the 120 g / 4.2 oz Edelweiss 36%
California mixture. In the end incorporate the sifted flour. 10 g / 0.3 oz gelatine
Spread out and bake in a preheated oven at 200°C / 392°F 450 g / 15.7 oz heavy cream 35%, whipped
for 10 minutes. Cut out a rectangle of 25 x 8 x 4 cm / 10 x 3
Whip egg yolk well. Cook water and sugar up to 121 C /
x 1.5 inches. (1 sheet pan of 400 x 600 mm / 15.7 x 23.6
250 F and add into the whipped egg yolk (Pâté à bombe).
inches.)

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Finesse
Entremets

Melt Edelweiss 36% couvertue and slowly fold under the TO ASSEMBLE & DECORATE
mixture. Add soft Mascarpone cheese Dissolve gelatine Place the rectangular frame on a plastic sheet. Fill in 1/3 of
leaves in warm heavy cream and carefully incorporate the Mascarpone Mousse. Add an Almond Sponge then a
into the mixture. Fold in whipped cream. rectangular Lime Mousseline. Again place an Almond
Sponge. Add the remaining Mascarpone Mousse. Freeze
and demold.
Kalamansi Gelée:
By using a warm spatula wrinkle out the top of the
110 g / 3.8 oz Kalamansi juice (Boiron)
mousse.
30 g / 1.0 oz mandarin, candied
Spray the frozen cake with a mixture of 80% Edelweiss
5g/ 0.1 oz lemon zest
36% couverture and 20% Cocoa Butter with green colored
butter. Warm up the Kalamansi Gelée and pipe it into the
3g/ 0.1 oz pectin, yellow ribbon
prepared wrinkle. Spray the baked Sablé Breton with
(2g/ 0.0 oz apple pectin for USA)
Edelweiss 36% couverture Place the Finesse Entremets on
20 g / 0.7 oz lemon juice
it. Decorate with macaroons, fresh lime zest and chocolate
Boil Kalamansi juice, candied mandarin and lemon zest. curls.
Add granulated sugar, pectin and lemon juice. Reboil up
to 103 C / 215 F. Set aside.

Felchlin Products
Art. No. Product
UE02E Vanilla cream powder, hot
CS84E Edelweiss 36% Rondo, Surfine Couverture, white

Notes

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Petits Gateaux, no added sugar

Ingredients for 12 glasses

Almond Dacquoise Boil heavy cream. Whip egg yolks and maltitol well.
350 g / 12.2 oz egg white Combine everything and mix well. Reboil up to 85 C /
380 g / 13.3 oz maltitol 217 F. Strain and add the mixture to the chopped
280 g / 9.8 oz almond powder Supremo 62% and Lacta 38% couvertures. Cool down.
Whip egg white and maltitol to a meringue. Fold in
sieved almond powder and pastry flour. Spread out on a Milk Chocolate Chantilly
silpat sheet and bake at 220°C / 460°F. 500 g / 17.5 oz heavy cream 35%, liquid
200 g / 7.0 oz Lacta 38%, no added sugar
Boil heavy cream and add to the chopped Lacta 38%
Croustillant Croquantine couverture. Mix well. Let it set in the refrigerator for
100 g / 3.5 oz Croquantine about 12 hours. Whip to a Chantilly cream.
140 g / 4.9 oz Praline F
Mix Praline F with Croquantine. Incorporate tempered Butter Crumble
Lacta 38% couverture and mix everything together. 200 g / 7.0 oz soft butter, unsalted
Spread out on a silpat sheet. Let it set at room 100 g / 3.5 oz maltitol
temperature and cut out discs. 120 g / 4.2 oz hazelnut flour
200 g / 7.0 oz pastry flour, sieved
Chocolate Crémeux Mix soft butter, maltitol and fleur de sel. Incorporate
250 g / 8.7 oz heavy cream 35%, liquid hazelnut flour. Add slowly pastry flour. Let it set in the
60 g / 2.1 oz egg yolks refrigerator. Make butter crumble and bake at 160 C /
80 g / 2.8 oz maltitol 320 F.
80 g / 2.8 oz Supremo 62%, sugar free

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Place a disc of Croustillant Croquantine in the glass. By
using a pastry bag pipe in Chocolate Crémeux and let it
set for a few minutes. Add a disc of Almond Dacquoise.
Pipe half way up with Milk Chocolate Chantilly. Cool in
the refrigerator. Place some Butter Crumble and Supremo
62% chocolate curls on top.

Felchlin Products
Art. No. Products
HA20B Croquantine, flaky wafers

Notes

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Hazelnut Lemon
Petits Gateaux

Ingredients for 15 glasses.

Almond Sponge Praline Croquantine
300 g / 10.7 oz California 300 g / 10.5 oz Praline Croquantine
125 g / 4.5 oz whole eggs
Lemon Cream
60 g / 2.1 oz lemon juice, fresh
5 g / 0.1 oz lemon peel, fresh
120 g / 4.3 oz pastry flour, sifted
200 g / 7.0 oz crushed, caramelized almonds
50 g / 1.7 oz whole eggs
Mix California, eggs and egg yolk. Whip up egg white 40 g / 1.4 oz egg yolk
and sugar to peak before adding to the California mixture. 10 g / 0.3 oz butter, unsalted soft
In the end incorporate the sifted flour. Spread out and 200 g / 7.0 oz heavy cream 35%, whipped
sprinkle crushed caramelized almonds on top. Bake at
Boil lemon juice, granulated sugar and lemon peel. Whisk
200°C / 392°F for 10 minutes. Cut out rectangles of 70 x
whole eggs and egg yolk together. Add boiled lemon juice
245 mm / 2.8 x 9.6 inches. (1 sheet pan of 400 x 600 mm /
to the egg mixture and reboil to a cream anglaise (85 C /
15.7 x 23.6 inches.)
217 F). Strain and cool down. Add soft butter and mix
well. Slowly fold whipped cream under. Set aside.
Butter Crumble
200 g / 7.0 oz soft butter, unsalted Hazelnut Cream
100 g / 3.5 oz powdered sugar 100 g / 3.5 oz Praline paste 1:1
120 g / 4.2 oz hazelnut flour 50 g / 1.7 oz Praline Rustic Noble 60%
2 g / 0.0 oz fleur de sel (sea salt) 250 g / 8.7 oz heavy cream 35%, whipped
Warm up Praline paste 1:1 and mix with Praline Rustic
Mix soft butter, powdered sugar and fleur de sel. Noble 60%. Fold in whipped cream, set aside.
Incorporate hazelnut flour and mix well. Add slowly
pastry flour. Let it set in the refrigerator. Make butter
crumble and bake in a preheated oven at 160 C / 320 F.

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Hazelnut Lemon
Petits Gateaux

By using a paintbrush, brush the glasses with a thing
layer of Maracaibo Criolait 38% couverture. Place soft
Praline Croquantine into the glasses.
Pipe by using a pastry bag 1/ 3 of Lemon Cream. Place a
disc of Almond Sponge and fill up with Hazelnut Cream.
Decorate with Butter Crumble and chocolate curls.

Felchlin Products
Art. No. Products
DC46E Praline paste, hazelnut paste
DC21E Praline Rustic Noble 60%, hazelnut praline paste with
caramelized sugar
milk/cream

Notes

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Raspberry Riserva
Petits Gateaux

Ingredients for a frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.5 inches

Almond Chocolate Sponge Raspberry Fruit Cream
150 g / 5.2 oz almond powder 400 g / 14.3 oz raspberry fruit purée
200 g / 7.0 oz granulated sugar 160 g / 5.6 oz egg yolks
210 g / 7.3 oz egg yolks 130 g / 4.5 oz granulated sugar
3 g / 0.1 oz lemon peel 6 g / 0.2 oz gelatine
45 g / 1.7 oz heavy cream 35%, liquid 150 g / 5.2 oz butter, unsalted, soft
Boil raspberry fruit purée, whip egg yolks and granulated
sugar well. Mix everything together and reboil until 85°C
/ 185°F Sieve and add dissolved gelatine leaves. Cool
50 g / 1.7 oz Cocoa powder
down to 30°C / 86°F. Add soft butter and mix well. Pour
Whip granulated sugar, egg yolk and lemon peel well. into a frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.5 inches
Add liquid heavy cream. Whip egg white and the second and freeze.
part of granulated sugar to a meringue. Combine
everything together. Add almond powder, sieved pastry Crispy Feuillantine
flour and cocoa powder. Fill in the cake mold and bake in 150 g / 5.3 oz powdered sugar
the preheated oven at 180°C / 356°F. Cut as desired. 120 g / 4.2 o butter, unsalted, soft
2g/ 0.7 oz pectin yellow ribbon
Chocolate Mousse (1g/ 0.6 oz USA: apple pectin )
120 g / 4.2 oz granulated sugar 50 g / 1.7 oz glucose
40 g / 1.4 oz water 150 g / 5.3 oz almond slices
100 g / 3.5 oz egg yolks 30 g / 1.0 oz pistachio, chopped
100 g / 3.5 oz whole eggs Warm up powdered sugar, unsalted butter, pectin and
500 g / 17.5 oz Arriba 72% Rondo glucose. Add almond slices & chopped pistachio. Mix
500 g / 17.5 oz heavy cream 35%, whipped well. Spead out on a silpat sheet and bake in the
Cook water and granulated sugar up to 120 C / 248 F. preheated oven at 200°C / 392°F for about 20 minutes. Still
Whip whole eggs and egg yolks well. Incorporate cooked warm cut out rectangles of 12 x 3 cm / 5 x 1.5 inches.
sugar slowly (Pâté à bombe). Incorporate melted Arriba
72% couverture (45 C / 112 F) into the Pâté à bombe and
mix well. Fold immediately soft whipped cream under.

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Raspberry Riserva
Petits Gateaux

Place Almond Chocolate Sponge into the frame followed
by the frozen Raspberry Fruit Cream. Fill up with
Chocolate Mousse. Smooth out by using a spatula. Freeze.
Cut in a rectangular size of 12 x 3 cm / 5 x 1.5 inches. Place
the Crispy Feuillantine on the side. Decorate with fresh
raspberries, gold leaves and white chocolate sticks

Felchlin Products
Art. No. Products
CS87E Arriba 72%, 72h Rondo, Grand Cru Couverture, dark

Notes

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Chocolate Passion Fruit
Petits Gateaux

Ingredients for 1 frame of 26 x 35 x 1 cm / 10.24 x 23.8 x 0.4 inches. Cut squares of 2.5 x 2 cm / 1.2x 1 inches.

Almond Sponge Crémeux Passion
150 g / 5.2 oz almond powder 400 g / 14.0 oz passion fruit purée
150 g / 5.2 oz powdered sugar 120 g / 4.2 oz egg yolk
80 g / 2.8 oz egg yolk 150 g / 5.2 oz whole eggs
130 g / 4.5 oz whole eggs 150 g / 5.2 oz butter soft, unsalted
130 g / 4.5 oz pastry flour 120 g / 4.2 oz powdered sugar
230 g / 8.0 oz egg white 8 g / 0.2 oz gelatine
Whip egg yolk, eggs and powdered sugar together. Add
Whisk almond powder, powdered sugar, egg yolk and the warm passion fruit purée and reboil until 86 C / 218 F
whole eggs lightly. Whip egg white and half of the (cream anglaise). Add dissolved gelatine leaves and soft
granulated sugar slowly. Add the other part of the sugar butter. Homogenize by using a hand blender. Fill up in a
and whip to a meringue. Fold the pastry flour under the frame and freeze.
egg mixture. Add the meringue by slowly folding under
the mixture with a spatula. Spread out on a silpat mold Chocolate Mousse
and bake in a convection oven at 180 C / 345 F for about 190 g / 6.6 oz heavy cream 35%, liquid
12 minutes. Cool down. 190 g / 6.6 oz milk
Praline Hazelnut Crunch 40 g / 1.4 oz granulated sugar
250 g / 8.7 oz Praline paste 520 g / 18.2 oz Maracaibo Clasificado 65% Rondo
75 g / 2.5 oz Maracaibo Criolait 38% Rondo 650 g / 21.0 oz heavy cream 35%, whipped
100 g / 3.5 oz Croquantine
15 g / 0.4 oz Granulated Cocoa Butter Boil heavy cream and milk. Whip egg yolk and
granulated sugar well. Combine the two mixture and
Warm up Praline paste and mix with Croquantine. Add
reboil until 86 C / 218 F (cream anglaise). Pour over the
melted Cocoa Butter. Fold tempered Maracaibo Criolait
Maracaibo Clasificado 65% Rondos and melt until
38% couverture under and spread out in the frame.
everything is dissolved. Fold whipped cream under.

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Chocolate Passion Fruit
Petits Gateaux

Place the Praline Hazelnut Crunch into the frame. By
using a paintbrush, spray some liquid Maracaibo Criolait
38% couverture on the Crunch. Afterwards put the
Almond Sponge on it. Add a second frame to spread out
the Crémeux Passion. Place in the refrigerator. Again
place a frame and smooth out the Chocolate Mousse.
Freeze. By using a chocolate spray gun, spray a mixture of
30% Cocoa Butter and 70% Maracaibo Criolait 38%
couverture on the frozen Chocolate Passion Fruit. Demold
and cut in desired pieces. Decorate with ChocoBrillant
and gold leaves.

Felchlin Products
Art. No. Products
dark
milk / cream
HA20B Croquantine, flaky wafers
TM99E ChocoBrillant, chocolate glaze

Notes

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Apple Gianduja
Petits Gateaux

Ingredients for 20 glasses

Sablé Breton
240 g / 8.4 oz butter, unsalted, soft Warm milk, add to Piemont Gianduja and mix well. Add
240 g / 8.4 oz powdered sugar dissolved gelatine leaves, cool down. Incorporate
120 g / 4.2 oz egg yolks whipped cream.
15 g / 1.0 oz baking powder TO ASSEMBLE & DECORATE
7 g / 0.2 oz fleur de sel (sea salt) Place a spoon of Sautéed Apples into the glasses. Pipe by
using a pastry 1/3 of Gianduja Cream. Add a disc of Sablé
Mix butter, powdered sugar and fleur de sel (sea salt). Breton into the cream. Place a second spoon of Sautéed
Add egg yolks. Fold in sieved pastry flour and baking Apples and pipe up with the remaining Gianduja Cream.
powder. Cool in the refrigerator. Roll out about 1 cm / 0.5 Decorate with chocolate and Maracaibo Cocoa Nibs and
inches thick. Cut small discs and bake at 200°C / 392°F. caramelized hazelnuts.

Sautéed Apples
200 g / 7.0 oz apples Felchlin Products
30 g / 1.0 oz butter unsalted, soft Art. No. Products
30 g / 1.0 oz granulated sugar CP88E Piemont Gianduja, Grand Cru hazelnut Gianduja, dark
5 g / 0.2 oz lemon juice, fresh CA19E Cocoa Nibs Qroquant, caramelized
1 pce fresh rosemary leaves
Cut apples in small cubes, caramelize with granulated
sugar and lemon juice. Poach the apples cubes, fresh
rosemary leaf and soft butter. Cook until soft. Cool down,
set aside.

Gianduja Cream
200 g / 7.0 oz milk
300 g / 10.5 oz Piemont Gianduja
300 g / 10.5 oz heavy cream 35%, whipped

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Emotion Chocolate
Petits Gateaux

Ingredients for 15 petits gateaux

Chocolate Sponge Feuillantine
300 g / 10.7 oz California, almond paste 70 g / 2.4 oz milk
125 g / 4.5 oz whole eggs 160 g / 5.6 oz butter, unsalted
75 g / 2.7 oz egg yolk 130 g / 4.5 oz glucose
275 g / 9.8 oz egg white 200 g / 7.0 oz cane sugar
100 g / 3.6 oz granulated sugar 2 g / 0.0 oz pectin yellow ribbon
80 g / 2.9 oz pastry flour ( 1 g / 0.0 oz apple pectin USA)
40 g / 1.4 oz Cocoa powder 100 g / 3.5 oz almond slices
150 g / 5.2 oz Maracaibo Clasificado 65 % Rondo 100 g / 3.5 oz Cocoa Nibs

Whisk California, eggs and egg yolks. Whip up separately Boil milk, butter and glucose. Mix cane sugar and pectin
egg white and sugar to peak and fold in the mixture. In together and add to the liquid. Reboil. Incorporate
the end incorporate the sifted pastry flour and Cocoa almond slices and Cocoa Nibs. Spread out on silpat sheet,
powder. Slowly incorporate Maracaibo Clasificado 65%. cool down. Roll out on a dough sheeter 2 mm / 0.06 inches
Bake at 200°C / 392°F in a preheated oven for 10 minutes. thick and bake in a preheated oven at 160 C / 315 F for
Makes 1 sheet pan of 400 x 600 mm /15.7 x 23.6 inches. about 12 minutes.

Praline Chocolate Filling Nougat Cream
120 g / 4.2 oz Praline paste 180 g / 6.3 oz heavy cream 35%, liquid
60 g / 2.1 oz Maracaibo Creole 49%, Rondo 140 g / 4.9 oz Nougatnosa
50 g / 1.7 oz Maracaibo Clasificado 65%, Rondo 300 g /10.5 oz Madagascar 64%, Rondo
120 g / 4.2 oz Praline Croquantine
Mix Praline paste 1:1 and Praline Croquantine together.
120 g / 4.2 o butter, unsalted, soft
Incorporate Maracaibo Creole 49% and Maracaibo
120 g / 4.2 oz water
Clasificado 65%. Spread it out on a silpat sheet. Let it set
20 g / 0.7 oz hazelnut liquor, Francesca
and cut out.

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Emotion Chocolate
Petits Gateaux

Whip egg yolk and sugar well. Boil liquid heavy cream TO ASSEMBLE & DECORATE
and pour over the Nougatnosa filling and Madagascar Pipe by using a pastry bag Nougat Cream in the mold.
64% couverture. By using a hand blender homogenize the Place the cut out Chocolate Cream with the Chocolate
mixture well. Incorporate to the whipped egg yolk. sponge on each side into the Nougat Cream. Let it set.
Slowly add soft butter, hazelnut liquor and water. Prepare Add a layer of Praline Chocolate Filling followed by
to a ganache. another Chocolate Sponge.
Freeze. Demold. Spray with a mixture of 1/2 Maracaibo
Chocolate Cream Clasificado 65%, 1/5 Cocoa butter and red colored cocoa
650 g /22.7 oz heavy cream 35%, liquid butter. Let it set and place on top of a baked Feuillantine.
380 g /13.3 oz Maracaibo Criolait 38%, Rondo Decorate with ChocoBrillant, gold leaves and chocolate
discs.
Boil liquid cream, add Maracaibo 38% couverture and mix
to a ganache. Place the ganache in a frame of 26 x 35 cm /
10.24 x 13.8 inches. Place a layer of chocolate sponge (the
same size as the frame). Let it freeze. Cut individual sizes
of 10 x 1 cm / 4x 0.5 inches.

Felchlin Products
Art. No. Products
dark
CS58E Maracaibo Creole 49% Rondo, Grand Cru Couverture, dark
with cream
CA19E Cocoa Nibs Qroquant, caramelized
cream/ milk
DC43E Nougatnosa, almond hazelnut cream with pieces of nougat
TM99E ChocoBrillant, chocolate glaze
CS88E Madagascar 64%, 72h Rondo, Grand Cru Couverture, dark

Notes

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Paradise

Ingredients for 15 flexipan pastry molds

Almond Sponge 75 g / 2.5 oz almond slices
150 g / 5.2 oz almond powder 75 g / 2.5 oz cornflakes, crushed, sugar free
150 g / 5.2 oz maltitol Boil first part of maltitol and butter. Add pectin and the
125 g / 4.3 oz whole eggs other part of maltitol, reboil. Incorporate almond slices
80 g / 2.8 oz egg yolk and crushed cornflakes. Place on a silpat sheet and spread
120 g / 4.2 oz pastry flour out. Bake in a preheated oven at 160 C / 320 F.
100 g / 3.5 oz maltitol
Chocolate Cream:
Whip egg yolk, whole eggs and maltitol well. Add 250 g / 8.7 oz heavy cream 35%, liquid
almond powder. Whip egg white and the second part of 100 g / 3.5 oz milk
maltitol to a meringue. Fold the meringue and the pastry 50 g / 1.7 oz maltitol
flour in the mixture. Bake in the preheated oven at 180 C / 150 g / 5.2 oz Supremo 62%, sugar free
356 F for about 10 12 minutes. 50 g / 1.7 oz egg yolk
6g/ 0.2 oz gelatine
Praline Filling
360 g /12.1 oz milk Boil milk, heavy cream and maltitol. Whip egg yolks and
6 g / 0.2 oz gelatine maltitol before adding to the mixture. Cook to a cream
550 g /19.2 oz Praline F anglaise (85 C / 181 F) and sieve. Add dissolved gelatine
500 g /17.5 oz heavy cream 35%, whipped leaves and Supremo 62% couverture. Mix well. Cool
down.
Boil milk, add dissolved gelatine leaves and Praline F.
Mix well, cool down. Fold in whipped cream
Caramelized Pears
Sablé Craqueline
30 g / 1.0 oz water
400 g /14.0 oz pears, cut in cubes
130 g / 4.5 oz unsalted butter, soft
1 pce / vanilla beans
2 g / 0.07 oz pectin yellow ribbon
( 1 g/ 0.3 oz apple pectin for USA)
20 g / 0.7 oz Williams, pears liquor

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Paradise

Caramelize maltitol and water, add Williams liquor, pears TO ASSEMBLE & DECORATE
cubes and vanilla beans. Cook them soft. Add dissolved Pipe by using a pastry bag 1/3 of Praline Filling into the
gelatine. Set aside. pastry mold. Let it set.
Separately pipe a thin layer of Chocolate Cream and place
some Caramelized Pears on it. Add a layer of Almond
Cheese Cake Mixture Sponge. Pipe some Cheese Cake Mixture and let it set. Cut
180 g / 6.2 oz heavy cream 35%, liquid out a regtangle and put it into the Praline Filling. Fill up
100 g / 3.5 oz egg yolk with the remaining Praline Filling and add a second
100 g / 3.5 o maltitol Almond Sponge on it. Freeze. Demold and spray by using
360 g /12.6 oz Philadelphia cream cheese a chocolate spray gun a mixture of 1/2 Lacta 38%
7 g / 0.2 oz gelatine couverture and 1/5 Cocoa Butter. Let it set. Place the
20 g / 0.7 oz butter, soft, unsalted pastry on the Sablé Craqueline and decorate with
caramelized pears and chocolates decoration.
Boil heavy cream and maltitol. Add to the egg yolks and
reboil until cream anglaise at 86 C / 218 F. Add dissolved
gelatine leaves and cool down. Slowly incorporate
Philadelphia cream cheese and mix carefully. Add slowly
soft butter.

Felchlin Products
Art. No. Products

Notes

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Chocolate Sensation

Ingredients for 12 petits gateaux

Sablé Breton Hazelnut Chocolate Chantilly
240 g / 8.4 oz butter, unsalted, soft 130 g / 4.5 oz heavy cream 35%, whipped
240 g / 8.4 oz maltitol 20 g / 0.7 oz glucose
120 g / 4.2 oz egg yolk 20 g / 0.7 oz trimoline, invert sugar
340 g / 12.1 oz pastry flour 3 g / 0.1 oz gelatine
15 g / 1.0 oz baking powder 30 g / 1.0 oz Praline F
180 g / 6.3 oz Supremo 62%, sugar free
300 g /10.5 oz heavy cream 35%, whipped
Mix butter, maltitol and fleur de sel (sea salt). Add egg
yolk. Fold in sieved pastry flour and baking powder. Cool
in the refrigerator. Roll out about 1 cm / 0.5 inches thick. Bring heavy cream, glucose and trimoline to a boil. Add
Cut out a circle of 4 cm / 2 inches ø and bake in a Praline F and dissolved gelatine leaves. Pour over the
preheated oven at 200°C / 392°F. Supremo 62% couverture and mix well. Cool down, fold
whipped cream under the mixture.

Chocolate Mousse
120 g / 4.2 oz milk TO ASSEMBLE & DECORATE
120 g / 4.2 oz heavy cream 35%, liquid Place individual cake molds on a plastic sheet, add a Sablé
120 g / 4.2 oz egg yolk Breton disc in and fill up with Chocolate Mousse. Freeze
4 g / 0.1 oz gelatine and demold. By using a chocolate spray gun, spray a
250 g / 8.7 oz Lacta 38%, no added sugar mixture of 80% Lacta 38% couverture and 20% Cocoa
320 g /11.2 oz heavy cream 35%, whipped Butter. Let it set in the refrigerator. By using a round
pastry tube pipe Hazelnut Chocolate Chantilly around the
Boil milk and liquid heavy cream, add egg yolk and reboil frozen pastry. Place a round thin chocolate disc on and
to 85 C / 181 F (cream anglaise). Incorporate dissolved decorate with chocolate curls, transfer sheets and gold
gelatine leaves and Lacta 38% couverture, mix well until leaves.
dissolved. Cool down, fold in whipped cream.

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Chocolate Sensation

Felchlin Products
Art. No. Products

Notes

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Lime Tahiti
Pralines

Ingredients for 2 praline molds of 24 pieces

Lime Tahiti Ganache
Cast the praline molds with tempered Maracaibo
Clasificado 65% couverture. Fill up with the Lime Tahiti
½ pce Tahiti vanilla beans
Ganache and let it crystallize overnight. Seal with
20 g / 0.7 oz lime juice
tempered Maracaibo Clasificado 65% couverture and
3 pce lime zest
place in the refrigerator. Demold.
100 g / 3.5 oz Maracaibo Clasificado 65% Rondo
Brush some gold powder into the praline molds.
20 g / 0.7 oz butter, unsalted
Boil heavy cream, Tahiti vanilla bean, glucose and lime
zest. Infuse for about 5 minutes, then strain. Add slowly Felchlin Products
lime juice and Maracaibo Clasificado 65% couverture.
Art. No. Products
Then incorporate soft butter and homogenize by using a CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,
hand blender. dark

Notes

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Caramel with Fleur de Sel
Pralines

Ingredients for 3 molds of 24 pieces

Caramel Ganache with Fleur de Sel TO ASSEMBLE & DECORATE
105 g/ 3.6 oz heavy cream 35%, liquid Take Crest Chocolate molds and spray the inside with
20 g / 0.7 oz glucose red and orange colored cocoa butter. Sprinkle with bronze
125 g / 4.3 oz Caramel Brûlé, with fleur de sel metallic powder and mold once with tempered Maracaibo
340 g / 11.9 oz Maracaibo Criolait 38% Rondo
Criolait 38 % couverture. Turn up side down to get a thin
Boil heavy cream and glucose. Add the Caramel Brûlé layer of couverture in the mold.
filling into the liquid. Stir well. Slowly pour the liquid Allow to crystallize before filling up with the Caramel
over the Maracaibo Criolait 38% Rondos until all the Ganache. Allow to crystallize at least 24 48 hours at room
liquid is incorporated. Using a plastic spatula stir from the temperature. Seal the bottom of the pralines with
centre out to obtain an elastic and shiny texture. Maracaibo Criolait 38 % couverture. Place in the
Homogenize the ganache with a hand blender. refrigerator for about 10 minutes. Demold.

Felchlin Products
Art. No. Products
milk/cream
TM01E Caramel Brûlé, caramel cream with fleur de sel

Notes

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Praline Centenario Crudo
Pralines

Ingredients for 1 Quadro frame of 300 x 300 x 12.5 mm / 12 x 12 x 0.5 inches, 169 pralines in total

Ganache Notes
100 g / 3.5 oz trimoline, inverted sugar
620 g / 21.7 oz Centenario Crudo 70%, couverture
Warm up heavy cream and invert sugar to 32 C / 90 F.
Add tempered Centenario Crudo 70% couverture and mix
well. By using a hand blender homogenize the Ganache.

Fill up the Ganache in Quadro frames. Let it set overnight.
Cut in squares of 22.5 x 22.5 mm / 1 x 1 inches. Remove
the squares and shape with your fingers. Let it dry over
night.
Enrobe with 1200 g / 42 oz of Centenario Concha 70% 48h,
couverture. Sprinkle with caramelized Cocoa Nibs
Qroquant.

Felchlin Products
Art. No. Products
CR13E Centenario Crudo 70%, Jubilee Grand Cru Couverture, dark
dark
CA19E Cocoa Nibs Qroquant, caramelized

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Gianduja Lemon
Pralines

Ingredients for 1 frame of 26 x 35 x 0.5 cm / 10.24 x 23.8 x 0.2 inches. Cut squares of 2 x 3 cm / 0.7 x 0.7 inches.

Gianduja TO ASSEMBLE & DECORATE
150 g / 5.2 oz Gianduja D Cut the pralines in squares of 2 x 3 cm / 0.7 x 0.7 inches.
30 g / 1.0 oz Praline paste Dip in tempered Maracaibo Clasificado 65% couverture.
20 g / 0.7 oz Croquantine Place a colored transfer sheet on top. Put in the
Temper Gianduja D, add Praline paste and mix well. refrigerator for about 2 minutes. Remove the transfer
Incorporate Croquantine and spread the mixture into the sheet before serving.
frame, which has been placed on a plastic sheet. By using
a paint roller, paint a thin layer of tempered Maracaibo
Clasificado 65% couverture on the plastic sheet. Felchlin Products
Art. No. Products
Lemon Ganache CS59E Maracaibo Clasificado 65% Rondo, Grand Cru Couverture,
dark
15 g / 0.4 oz butter, unsalted milk/cream
20 g / 0.7 oz glucose CP82E Gianduja D, with hazelnuts, dark
50 g / 1.7 oz Maracaibo Clasificado 65%, Rondo DC46E Praline paste, hazelnut paste
450 g / 15.7 oz Maracaibo Criolait 38%, Rondo HA20B Croquantine, flaky wafers
80 g / 2.8 oz lemon juice, fresh
8 g / 0.2 oz lemon zest
Notes
Boil heavy cream, glucose and lemon zest. Pour the hot
cream on the half melted Maracaibo Clasificado 65% and
Maracaibo Criolait 38% couvertures. Warm up lemon
juice and strain. Add the lemon juice step by step to the
ganache. Slowly add butter. Homogenize the ganache by
using a hand blender. Pour the ganache into the frame on
top of the Gianduja. Let it set at room temperature
overnight.

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Coffee Chocolate
Pralines


Coffee Ganache: TO ASSEMBLE & DECORATE
140 g / 4.9 oz milk Cast the praline mold once with Maracaibo Criolait 38%
60 g / 2.1 oz coffee beans, crushed and roasted couverture. Fill up with the Coffee Ganache and let it
1 pce vanilla bean crystallize at room temperature overnight. Seal with
500 g / 17.5 oz heavy cream 35%, liquid tempered Maracaibo Criolait 38% couverture and place in
30 g / 1.0 oz trimoline, inverted sugar the refrigerator. Demold.
300 g / 10.5 oz Maracaibo Clasificado 65% Rondo
Let the cold milk and crushed, roasted coffee beans infuse
in the refrigerator overnight. Add scraped out vanilla Felchlin Products
seeds, heavy cream and trimoline. Warm up the whole Art. No. Products
liquid to 30 C / 86 F. Add tempered Maracaibo
Dark
Clasificado 65% couverture and homogenize by using a CS36E Maracaibo Criolait 38% Rondo, Grand Cru Couverture, with
hand blender. milk/cream

Notes

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Apricot Thyme
Pralines, no added sugar


Apricot Thyme Ganache TO ASSEMBLE & DECORATE
140 g / 4.9 oz heavy cream 35%, liquid Cast the mold twice with tempered Lacta 38% couverture.
60 g / 2.1 oz maltitol By using a pastry bag, pipe Apricot Thyme Ganache into
125 g / 4.3 oz apricot purée the mold. Let it crystallize at room temperature for 24
20 g / 0.7 oz lemon juice hours. Seal with Lacta 38% couverture. Place in the
1 pce / fresh thyme leaves refrigerator. Demold. Sprinkle orange colored powder.
80 g / 2.8 oz egg yolks
Felchlin Products
Caramelize maltitol lightly. Soak thyme leaf in heavy
cream and then boil together with apricot purée, Art. No. Products
caramelized maltitol and lemon juice. Incorporate egg
yolks and reboil until 80 C /117 C. Strain and pour
mixture over the chopped Lacta 38% couverture. Mix Notes
well. Add butter and homogenize the ganache by using a
hand blender.

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Centenario Concha
Pralines

Ingredients for 10 Mythen pralines molds of 21 peaches

Concha Ganache Notes
730 g / 25.5 oz heavy cream liquid, 35%
600 g / 21.0 oz Centenario Concha 70% 48h,
105 g/ 3.6 oz trimoline, inverted sugar
Boil liquid heavy cream and invert sugar. Add slowly to
the Centenario Concha 70% 48h, couverture and mix well.
Incorporate unsalted butter. Homogenize by using a
hand blender.
Spray out Mythen molds with red and bronze colored
Cocoa Butter. By using a small wooden stick decorate as
desired. Let it set. Cast the mold one time with
Centenario Concha 70% 48h, couverture and let it set. Fill
up the Concha Ganache in the Mythen mold and let it
crystallize at room temperature overnight. Cover with
Centenario Concha 70% 48h, couverture. Make sure there
are no holes or air bubbles. Let it set in the refrigerator for
about 30 minutes. Demold.

Felchlin Products
Art. Nr. Products
dark

www.felchlin.com

How to temper Couverture

Tempering Chocolate:
The main reason we need to temper chocolate is so that it retains the smooth beautiful gloss,
and crisp”” snap”” feel, and creamy texturethat we are so accustomed to. Once we heat cou
verture above 120º F , the cocoa butter becomes totally melted. In this form, the cocoa butter
fat crystals have the properties of setting upon cooling into eighter stable or unstable crystal
shapes. For couverture to maintain the fine gloss and ““ snap”” we spoke of, it needs stable
crystals to form.This is done by gradual reduction in temperature and steady agitation. This
treatment induces the formations of of the stable ( Beta) crystals. By doing this, not only will
the stable ( ““ Beta””) crystals begin to develop forming a homogeneous mixture of fat , cocoa
mass and sugar, but also the liquid mixture will develop homogeneous temperature as
well.Further cooling promotes the formation of even more stable crystals until the couver
ture eventually sets completely.

Seeding or Vaccination Method:
Finely grated or chopped vaccination is added to the warm melted liquid couverture, which
is around 100ºF .The vaccination has stable crystals, which act as seeds to help the formation
of the stable Beta crystals. This can also be done by adding a solid block of couverture in
stead of finely grated pieces. The whole mass is then cooled to the best working temperature
and maintained.
Be sure to keep the vaccination well covered after use. Since there is more surface area ex
posed with the chocolate being chipped fine; it tends to b more moisture sensitive .Excessive
moisture could adversely affect the crystallization process.

1

Table Method:
Approximately 2/3 of the melted couverture ( 120º F ) is poured on a marble table and spread
back and forth with a spatula and scraper until it begins to set, Beta crystals begin to form ,
beginning the crystallization process.This resulting mass is then added back to the other 1/3
melted couverture and is gently stirred sa as to seed the warm couverture with the stable
Beta crystals. The whole is then gradually brought down to the best working temperature.

Tempering Machine:
The couverture is heated in a tempering machine until it reaches about 120º F.It is then brought down
around 90º F to begin the formation of the Beta crystals. Different couverture have different ideal
working temperature.

Best Working temperatures:
Dark Couverture 86º 90º F ( 32º C)
Milk Couverture 87º 89º F (31º C)
White Couverture 85º 88º F( 30º C)

The above temperature ranges are ranges. Each chocolate manufacturer has their specific
recommended best working temperatures for the couverture they produce.

Other factors Affecting Couverture:
The temperature of the work place as well as the temperature of the items to be coated play
an important role when trying to ensure that the correctly tempered chocolate retains is
smooth glossy appearance when set. When coating or dipping items in couverture it is
important that crystallization takes place within a specific time. To achieve this is necessary
to mentain a difference between room temperature and couverture temperature. Ideally, this
temperature difference is about 18º 20º F ( 10º C) . Also the centers or interiors of the item to
be coated should be the same temperature of the room. If the centers are too warm,this may
prevent or delay proper crystallization of the couverture. On the other hand, centers that are
too cold cause the couverture to be ““shocked””, and the result is a rather dull unattractive
finish.

2

Creative Decoration Elements

Couvertures on frozen Elements

Chocolate Curls
This technique is a special way to produce thin
couverture curls. By using a pastry bag pipe
fine couverture lines on a frozen plastic tube.
Remove the couverture immediately from the
frozen tube. Let it crystallize over night before
using.

Chocolate Spaghetti Net
For chocolate spaghetti use a pastry bag to pipe
slightly liquid, non-tempered couverture in fine
lines on a frozen marble slab. The couverture
crystallizes immediately. Take a spatula to
remove. Arrange the spaghetti bundles to the
desired shape. Let it set on a sheet overnight.

Chocolate Band
Spread out very thin layered, non-tempered
couverture on a frozen marble slab.
Immediately comb and cut in bands.

Roll the couverture bands in the desired
shape. Let it crystallize overnight.

Chocolate Spirals and Bands

Chocolate Spirals
Spread out a very thin layer of tempered
couverture on a plastic sheet. Comb and cut
in desired shapes.

As soon as the couverture has set, roll the
spirals on the plastic sheet over a tube. Let
it crystallize for about 3-4 hours. Remove
carefully the couverture spirals from the
plastic tube.

.

Chocolate Bands
With this technique you can easily create
two-colored couverture bands. Spread out a
very thin layer of tempered couverture on a
fplastic sheet. Comb. As soon as the first
llcouverture has crystallized, spread on it the

csecond couverture which has a different

lcolor.
C Cut immediately in the desired shapes. Let
c it set.

Remove chocolate bands from the
surface

Couverture Sails and Arcs

Couverture Sails
Place a plastic foil on a oiled sheet. Put metal
sticks on the sides to fix the heights. Spread out
tempered couverture.

Before setting, cut in shapes and roll on a
plastic tube.
Let it crystallize overnight before removing
from the plastic foil.

Couverture Arcs
Spread out very thin tempered couverture on a
plastic sheet. Let it set. Cut in individual sizes.
Roll on a plastic tube. Crystallize overnight.

Remove from the plastic sheet.

Colored Couverture Transfer Sheets

Pipe dots on a oiled plastic sheet with tempered,
white couverture. Let it set and spread out a thin
layer of tempered, dark couverture.

We are able to use a large version of different
techniques and decoration methods. Brush colored
cocoa butter by using a paint roller, or use a spray
gun and spray colored and tempered (35°C / 95°F)
cocoa butter on a oiled plastic foil.

Couverture bowls

In a hemispheric mold lay out some gold leaves.
Paint the inside with tempered and different
colored couvertures, using your fingers.
Or spray with the spray gun tempered, colored
cocoa butter.

Let it set and cast twice with tempered white
couverture. Crystallize in the refrigerator for
about 20 minutes.
Demold.

Put 2 hemispheric molds for a few seconds on a
warm sheet and join them.

Powder and Marble Effects

Place a plastic foil on a oiled sheet. Dust
lightly with cocoa powder. Cover carefully
with white tempered couverture.

Let it crystallize overnight before removing from
the plastic foil

The rusty effect is another possible variant:
Sprinkle the mold lightly with water. Dust with
icing sugar.

Cast the mold twice with tempered, dark
couverture. Let it crystallize and place in the
refrigerator for about 30 minutes.

Couverture spraying Techniques & Showpieces

Spraying of Molds

With colored cocoa butter or tempered couverture spray out any
type of mold.

Options ·liquid, red, tempered cocoa butter
·yellow cocoa butter
·orange cocoa butter
·light green cocoa butter

Always temper cocoa butter up to 37°C /96°F. Cast with white
tempered couverture. Crystallize and refrigerate for about 20
minutes. Demold.

Spraying of frozen Couverture Elements

Freeze any type of mold for about 30 minutes. Temper cocoa butter
up to 40°C /104° F. Spray directly on the frozen elements. Let it
crystallize overnight or you get condensation, temperature changes
or no direct crystallization.

Recipe for spraying couverture:

White couverture 650 g / 22.7 oz white couverture
350 g / 12.2 oz cocoa butter

Milk couverture 700 g / 24.5 oz milk couverture

Dark couverture 600 g / 21 oz dark couverture
100 g / 3.5 oz cocoa block

Creating Showpieces

To create showpieces use different molds, rings and stencils.

Before creating your showpiece be aware about the following:
Make sure all elements are not too thick. Otherwise the
pieces could collapse when built together.
For a rapid construction of the showpiece use cold spray.
Do not touch the surface anymore if you use spray guns.
Work always with gloves.
Place decoration such as colored bowls, chocolate flours,
transfer sheets etc. in the very end.
Make sure that you use only tempered couverture

Showpieces can be used for the following:
- Turn down services in Hotels
- Amenities
- Exhibitions
- Window presentations
- image creator in pastry shop/lobby

Tuilles, Macaroons, Isomalt Decoration, Dry Fruit Chips

Tuilles
60 g / 2.1 oz orange juice
60 g / 2.1 oz almond powder
60 g / 2.1 oz warm butter

Preparation:
Mix all ingredients together. Spread out on a silpat sheet and
bake in the preheated oven at 200°C / 392°F until golden crispy.
Lay over a wooden roller and bring to shape.

Macaroons
300 g/ 10.5 oz icing sugar
300 g/ 10.5 oz almond powder

70 g / 2.4 oz water

Option:
80 g / 2.8 oz Cocoa Mass

Preparation:
Macaroons:
Sift almond powder and the icing sugar trough a fine sieve and add
with the egg white into a mixing bowl. Whip creamy, not fluffy. If
17
you like you could add some water based food color the the almond
mix.
Cook the granulated sugar with the water to 118°C / 244°F and add
into the soft/ medium whipped egg white. Let the white mix for only
2 minutes (40°C / 104°F) and add to the almond mix. Let it mix to the
right consistency with the paddle.
Pipe small dots on a silicone mat or Teflon paper and bake at 160°C /
320°F for 16 - 17 minutes. Underlay the Macaroons with 1-2
additional sheet pans when baking.
Option:
Melt the Cocoa Mass and add it to the almond powder and icing sugar
right from the beginning.

Isomalt
Spread out Isomalt on a silpat sheet. Add food color and bake at
150°C / 302°F until the sugar bubbles.

Stephan Iten Recipe Book 09 2

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