Amaury Guichon 2018 Attached en [PDF]

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Apple pie …………..…...............................................………...…................1 Chocolate tart ……….....................…….………..………….…………......... 2 Blueberry Cupcake.. …..………………………………….……......................3 Pavlova.. ……………………………….…………...……………..........……....4 The compass…....……….......……………………………………...................5 Chocolate Cylinder……..............................................……..…….................6 Lemon pie………............................................….........………………...........7 Tea Tart …….………......................................…..…...…………………..…...8 Writter……………………………………………………………………………..9 Lemon tart ……..………………………………………………………………..10 Fiona...……………………………………………………………………………11 Raspberry Intense.......................................................................................12 Montblanc....................................................................................................13

Amaury Guichon

Apple Pie Ingredient

Quantity Unit Process

Sweet Dough Butter Powdered Sugar Pastry Flour Baking Powder Almond Flour Eggs

1,381.00 300.00 240.00 600.00 1.00 90.00 150.00

g g g g g g g

Vanilla Bean Financier Almond Flour Powdered Sugar Flour Egg Whites Honey Vanilla Beans Butter, Melted

1,005.00 125.00 295.00 75.00 245.00 20.00 2.50 245.00

g g g g g g u g

Mascarpone Whip Powdered Gelatin (Knox) Water sugar Cream Mascarpone Cream Vanilla Beans

994.00 6.00 28.00 96.00 96.00 288.00 480.00 2.00

g g g g g g g u

Caramelized Apple Apple (Golden Delicious) Sugar Apple Cider Butter Sugar Pectin

1,361.00 1,000.00 250.00 30.00 45.00 18.00 18.00

g g g g g g g

Gold Mirror Glaze Apple Cider Cooking Juice from Apples Gold Sheets

50.00 Qs 50.00 QS

In a mixing bowl with the paddle, mix the butter and the sugar, then add the eggs, then all the dried sifted together. Bake the dough at 165°C/329°F for 20 minutes.

Mix together dry ingredients with paddle. Add whites, honey and vanilla beans and mix to combine. With mixer on medium slowly add warm melted butter until incorporated. Place into frame and bake at 177°C/350°F for 10-12min.

Hydrate gelatin with water. Heat 1st cream, sugar and infuse with vanilla beans. Add gelatin to infused cream and pour over mascarpone and burr mix. Combine with last cream and burr mix again, strain and chill overnight.

Peel and core apples, cut in half and slice each half into 6 pieces. Caramelize sugar with apple cider; deglaze with butter and pour sugar onto silpat to harden. Once dry, grind sugar to a powder. Place apples in a hotel pan in an even layer, sprinkle

g g 1. Place apple cider, cooking juice (fatless) and gold g sheets into a sauce pot and whisk over heat until you u achieve a nice pouring consistency; pour over apple

Assembly

[Date]

1

Amaury Guichon

Chocolate Tart

Ingredient

Quantity Unit Process

Chocolate Sable Brown Sugar Sugar Trimoline Butter Yolks Flour Cocoa Powder Baking Soda Salt

875.00 127.00 34.00 40.00 283.00 46.00 307.00 34.00 3.00 1.00

g g Cream butter, sugars and trimoline. Add yolks and mix to combine. Sift dry ingredients and mix just g until combined. Chill. g g g g g g g

Cremeux Chocolate Milk Cream Yolks Sugar Dark Chocolate 66%

999.00 323.00 323.00 80.00 60.00 213.00

g g Make an anglaise with the milk, cream, yolks and sugar. Pour over chocolate and burr mix. g g g g

Chocolate Ganache Piping Cream Trimoline Butter 66% Chocolate

818.00 387.00 25.00 75.00 331.00

g g Boil the cream then pour over chocolates and trimoline then burr mix then add the butter at the end g let it set out side g g

Chocolate Pastry Cream Milk Sugar Pastry cream Powder Egg Yolk Vanilla Bean Vanilla extract Gelatin Sheet (gold) Chocolate 66% Chocolate Pure Paste Whipped Cream Cacao Nibs Tuile Cacao Powder Milk Butter Glucose Sugar Pectine Cocoa Nibs

1,166.00 630.00 100.00 27.00 56.00 1.00 2.00 16.00 90.00 45.00 200.00 380.00 20.00 80.00 200.00 80.00 240.00 4.00 240.00

g g Make a pastry cream with Milk, Sugar, Pastry cream powder, Eggs Yolk, and the Vanillas. Pour it on g the chocolateand whisk it, then the gelatin. When cold add the whipped cream to it. g g u g g g g g g g Warm the milk the glucose and the butter to 45°C/113°F then add the sugar and pectine mix g together, boil it for 2 min. add the cacao powder to the mix and give it an other boil. Out of the stove g add the cocoa nibs then sheet it in between 2 silpat. Cook at 190°C/374°F for 8 min. cut it while it's g still hot. g g g

Assembly

[Date]

2

Amaury Guichon

Blueberry Cupcake

Ingredient

Quantity Unit Process

Vanilla Mousse Anglaise: Water Vanilla Bean Glucose Milk Powder Trimoline Yolks 35% White Chocolate Cream Sheet Gelatin (Gold) water Cream, Soft Whip

1,285.00 g 130.00 3.00 20.00 40.00 20.00 130.00 200.00 150.00 7.50 37.50 550.00

In a pot, warm the water. At 40°C/104°F, add the milk powder, vanilla bean and glucose. In a separate bowl, mix the g trimoline and the yolks. Then, make the anglaise. Add the gelatin bloomed to the anglaise then make a ganache u with the white chocolate, use the cold cream to cool down the ganache. ad the whipped cream to the mix to g finalize the mousse. g g g g g g g g

Blueberry Compote Strawberry, Fresh Blueberry, Fresh Vanilla Bean Raspberry Puree Sugar Cornstarch Water

633.00 255.00 153.00 1.50 180.00 24.00 9.00 12.00

g g In a pot, pour the raspberry puree and the sugar. Then, add the strawberries, blueberries and vanilla. Cook the g whole until a satisfactory texture is achieved. Then, mix the water and cornstarch, stir into the compote. Let the u compote cool down. g g g g

Blueberry Cremeux Blueberry Puree Blueberry Paste Yolks Eggs Sugar Sheet Gelatin (Gold) Butter

599.00 250.00 21.00 75.00 93.00 62.00 4.00 94.00

g g In a pot, add the blueberry puree and paste. In a bowl, mix the yolk, eggs and sugar. Then, make the crémeux, add g the gelatin at the end and mix it. Pour the cremeux in a flexipan, leaving some space, and freeze it. g g g g g

Blueberry Gelee Blueberry Puree Blueberry Paste (Fabbri) Orange Juice Glucose NH Pectin Sugar

767.00 225.00 57.00 165.00 165.00 10.00 145.00

g g In a pot, mix together the blueberry puree, blueberry paste, orange juice and glucose. In a separate bowl, mix the g pectin with the sugar, and add it to the puree at 80°C/176°F. Let the whole boil for two minutes. Pour atop the g blueberry crémeux, and put back the whole in the freezer. g g g

Vanilla Sponge Sugar Vanilla Bean Cake Flour Baking Powder Baking Soda Salt Butter, Room Temp Each Eggs Sour Cream Vegetable Oil Vanilla Extract Whole Milk

752.00 225.00 1.00 175.00 1.50 0.50 0.50 57.00 2.00 75.00 60.00 1.00 160.00

3

g g In a bowl, mix together cake flower, baking soda, salt, sugar, vanilla bean and butter and make a crumble. In u another bowl, whisk together the eggs, sour cream, oil and vanilla extract. Add the egg mixture to the crumble. g Then add the milk progressively. Pour the mix in a flexipan and bake it for 15 mins at 175°C/347°F. tsp tsp tsp g u g g tsp g

Marshmallow Sugar Glucose Egg White Gelatine Powder Water Water Coconuts powder

1,000.00 490.00 60.00 156.00 25.00 148.00 121.00 QS

g g Cook the water, the sugar and the glucose to 120°C, pour it on the egg white whipped then add the melted g gelatine. Keep whipping until the mix cool down to 60°C g g g g g

Purple Glaze Water Sugar Glucose Sweetened Condensed Milk Water Powdered Gelatin (Knox) Purple Colorant Purple Dust

1,501.00 207.00 414.00 414.00 276.00 165.00 25.00 QS QS

g g Mix the water and gelatin, add on top the condensed milk. Cook together sugar, water and glucose to 106°C/223°F, g then mix it into the gelatin mix. Add the colorant at the end and mix well. g g g g u u

Silver Mirror Glaze Mirror Glaze Sheets Silver Leaf Coconut flake with pearl dust

333.00 g 333.00 g Warm the mirror glaze to 50°C/122°F, add the silver leaf sheets and whisk hard until right appearance. 2.50 u QS u

Assembly

[Date]

3

Amaury Guichon

Pavlova

Ingredient

Quantity Unit Process

Meringue Egg Whites Sugar Powdered Sugar (Sifted) Vanilla Extract

208.00 75.00 75.00 56.00 2.00

g g Make a Swiss meringue, with the powdered sugar sifted at the end. g g g

Lime Joconde Almond Flour Powdered Sugar Inverted Sugar Lime Zest Eggs Flour Egg Whites Sugar Butter, Melted Green Colorant

997.00 177.00 59.00 19.00 5.00 295.00 59.00 177.00 118.00 88.00 QS

g g In a RoboCoupe blend together almond flour, sugar, invert sugar, eggs, lime zest and 1 knife point for green g colorant. Make a meringue with the 3rd sugar and whites; fold into joconde base and then fold in the melted butter. g Bake at 204°C/400°F for 5-6 min. g g g g g g u

Blueberry Compote Strawberry, Fresh Blueberry, Fresh Vanilla Bean Raspberry Puree Sugar Cornstarch Water Sheet Gelatin (Gold)

633.00 255.00 153.00 1.50 180.00 24.00 9.00 12.00 0.50

g g In a pot, pour the raspberry puree and the sugar. Then, add the strawberries, blueberries and vanilla. Cook the g whole until a satisfactory texture is achieved. Then, mix the water, cornstarch and gelatine; stir into the compote. u Let the compote cool down. g g g g u

Chambord Punch Simple Syrup Water Chambord

135.00 75.00 50.00 10.00

g g Mix all the ingredients together and warm up to 40°C/104°F. g g

Raspberry Cremeux Raspberry Puree (Boiron) Raspberry Paste (Fabbri) Eggs Yolks Sugar Sheet Gelatin (Gold) Butter Kopykake Red Colorant

417.50 g 141.00 g In a pot, cook raspberry purée and raspberry paste with egg yolk and sugar, like an anglaise. Mix in the butter and 6.00 g gelatin, and finish by adding the colorant. 52.00 g 42.00 g 42.00 g 2.50 g 132.00 g Qs drops

Mascarpone Whip Powdered Gelatin (Knox) Water Sugar Cream Mascarpone Cream Vanilla Beans

994.00 6.00 28.00 96.00 96.00 288.00 480.00 2.00

g g Hydrate gelatin with water. Heat 1st cream, sugar and infuse with vanilla beans. Add gelatin to infused cream and g pour over mascarpone and burr mix. Combine with last cream and burr mix again, strain and chill overnight. g g g g u

Pistolet for Chablon White Chocolate Cocoa Butter Oil

180.00 100.00 70.00 10.00

g g Mix all the ingredients together and warm up to 40°C/104°F. g g

Decor White Ring of the Size of the Meringue Small Disc with Small Hole Velvet Cocoa Butter

0.00 g QS u QS u QS u

Place the raspberry cremeux on the small disc and pipe the rose.

Assembly

TBD

[Date]

4

Amaury Guichon

The Compass/Caramel Clock

Ingredient

Quantity Unit Process

Double Chocolate Chip Cookie Butter, Cold Sugar Brown Sugar Trimoline Eggs All Purpose Flour Baking Soda Salt Mini Chocolate Chips Cocoa Powder

544.85 90.00 45.00 62.50 10.00 48.00 139.00 2.50 0.35 135.00 12.50

g g In a bowl with paddle, mix together the butter, sugar, brown sugar, trimoline and salt. Mix in the eggs, then all the g drieds sifted together, and finally the chocolate chips. Bake at 170°C/338°F for 16 minutes. g g g g g g g g

Hazelnut Financier Almond Powder Powdered Sugar Flour Vanilla Bean Roasted Hazelnut Powder Egg Whites Hazelnut butter

994.00 g 107.00 g 267.00 g 88.00 g

2.00 36.00 248.00 248.00

Mix together almond powder, Hazelnut powder , powdered sugar and flour in a robot coupe. Add scraped vanilla beans and egg white and mix to combine. Slowly pour in melted butter. Bake at 190°C/374°F. for 9 minutes

u g g g

Caramel Cremeux Sugar Glucose Cream Yolks Sheet Gelatin (Gold)

1,106.00 150.00 90.00 710.00 150.00 6.00

Caramel Mousse Sugar Water Cream Yolks Sheet Gelatin (Gold) Whipped Cream

866.00 125.00 50.00 250.00 60.00 6.00 375.00

g g Caramelize the sugar and water. Deglaze with the hot cream. Make an anglaise with the yolk, then add the whipped g cream. Pour the mousse inside a donut flexipan, then add the crémeux into it. g g g g

Vanilla Bean Caramel Glucose Sugar Butter Salt Cream Vanilla Bean Sheet Gelatin (Gold)

567.00 140.00 140.00 70.00 2.00 215.00 0.50 0.50

g g g g g g u u

Caramel Glaze Sugar Glucose Water Condensed Milk Gelatin knox - 200 Bloom Water Dark Chocolate 66% Caramelia Milk Chocolate Brown Liquid Colorant Mayan Gold Mixed With Caramel Glaze

1,390.00 300.00 300.00 150.00 200.00 20.00 120.00 150.00 150.00 QS QS

g g Caramelize the sugar and glucose. Deglaze with the hot cream, then make the crémeux with the yolks and gelatin. g Let it cool down in the cooler. g g g

Caramelize the glucose and the sugar. Deglaze with cream infused with vanilla bean and salt. Bring caramel back to a boil and cook to 108c. Take off heat add butter and burr mix until emulsified; shortly after burr mix the gelatin in.

g g Boil the sugar, glucose and water. Off the stove, add gelatine and condensed milk. Pour over the chocolate and g colorants, and burr mix. g g g g g g u u

Assembly

[Date]

5

Amaury Guichon

Chocolate cylinder

Ingredient

Quantity Unit Process

Chocolate Sable Brown Sugar Sugar Trimoline Butter Yolks Flour Cocoa Powder Baking Soda Salt

874.00 127.00 34.00 40.00 283.00 46.00 307.00 34.00 2.00 1.00

g g Cream butter, sugars and trimoline. Add yolks and mix to combine. Sift dry ingredients and mix just g until combined. Chill. g g g g g g g

Chocolate Streusel Sugar In The Raw Roasted Almond Flour All Purpose Flour Cocoa Powder Baking Soda Salt Butter (Cold And Cubed)

353.00 87.00 87.00 77.00 12.00 1.50 1.50 87.00

g g Mix everything in a bowl with paddle until a homogenous dough forms. Make crumbles with the g dough and bake at 165°C/329°F for 13 minutes. g g g g g

66% Chocolate Crunch Streusel 66% Chocolate, Melted Butter, Melted Old School Praline Feuilletine Salt

606.50 345.00 75.00 40.00 110.00 35.00 1.50

g g Melt butter and chocolate together. In a bowl with paddle, mix, then add the streusel , praliné, g feuilletine and the salt. g g g g

Caramel Cremeux Sugar Glucose Cream Yolks Sheet Gelatin (Gold)

1,106.00 150.00 90.00 710.00 150.00 6.00

g g Caramelize the sugar and glucose. Deglaze with the hot cream, then make the crémeux with the yolks g and gelatin. Let it cool down in the cooler. g g g

Chocolate Pastry Cream Milk Sugar Pastry cream Powder Egg Yolk Vanilla Bean Vanilla extract Chocolate 66% Chocolate Pure Paste

317.00 210.00 33.00 9.00 19.00 0.50 1.00 30.00 15.00

g g Make a pastry cream with Milk, Sugar, Pastry cream powder, Eggs Yolk, and the Vanillas. Pour it on the g chocolate and whisk it. g g u g g g

Almond Chocolate Cream TPT Almond Cocoa Powder Butter Pastry cream powder eggs Chocolate Pastry cream Rhum

868.00 300.00 15.00 120.00 18.00 100.00 300.00 15.00

g g Make almond cream then fold the chocolate pastry cream into it. Bake at 165°C/329F for 22 min g g g g g g

Chocolate mousse Cream Milk Sugar Yolk Chocolate 65% Cream

626.00 80.00 80.00 18.00 18.00 170.00 260.00

g g Make an anglaise with cream milk yolk and sugar at 82°C/179F then pour it on the chocolate to make a g ganache, crystalize it then fold into the whipped cream at 28°C/82F g g g g

Shiny Chocolate Glaze Water Sugar Cream Glucose Cocoa Powder Trimoline Water Powdered Gelatin (Knox)

996.00 125.00 300.00 222.00 112.00 83.00 32.00 111.00 11.00

g g Cook sugar and water to 120°C/248°F, deglaze with the hot cream and glucose; add cocoa powder and g give a boil. Add trimoline and hydrated gelatin. g g g g g g

Assembly

[Date]

6

Amaury Guichon

Lemon Pie

Ingredient

Quantity Unit Process

Sweet Dough Butter Powdered Sugar Pastry Flour Baking Powder Almond Flour Eggs

1,381.00 300.00 240.00 600.00 1.00 90.00 150.00

g g In a mixing bowl with the paddle, mix the butter and the sugar, then add the eggs, then all the dried sifted together. g Bake the dough at 165°C/329°F for 20 minutes. g g g g

Lemon Cremeux Egg Sugar Lemon Zest Lemon Juice Water Powdered Gelatin (Knox) Butter, Cubed

1,858.00 400.00 450.00 50.00 350.00 24.00 4.00 580.00

g g In a pot, boil the lemon juice and lemon zest. In a separate bowl, mix the eggs and sugar, then pour the mix on the g lemon juice and cook it. Mix in the butter and gelatin. Cool it down in a tray. g g g g g

Lemon Gelification Water Lemon Juice Sugar Agar

401.00 85.00 244.00 66.00 6.00

Almond Nougatine Almond Sliced Powder Sugar NH Pectin Butter Glucose

1,017.50 360.00 300.00 7.50 250.00 100.00

Lemon-Lime Meringue Egg Whites Sugar Water Glucose Lemon, Zested Lime, Zested

845.00 250.00 475.00 100.00 20.00 0.50 0.50

g g Boil everything for one minute. Cool it down, then paddle it. g g g g g In a bowl with the battle, mix the almonds slices, powdered sugar. Then, add warm butter and glucose on it, then the g pectin. Cook the nougatine at 165°C/329°F for 30 minutes. g g g g g Cook the sugar, water and glucose to 121°C/250°F. Pour it onto the egg whites whipped, then add the zest. g g g u u

Chocolate Feather Deco

QS u

Lime Zest

QS u

Assembly Cut the crémeux to the right dimension. Add the marmalade on it. Make a sandwich by applying dough on both sides, then pipe the lemon meringue on top.

[Date]

7

Amaury Guichon

Tea Tart Ingredient

Quantity

Unit Process

Hazelnuts Streusel

709.00

g

Sugar In The Raw Roasted Hazelnut Flour All Purpose Flour Baking Soda Salt Butter (Cold And Cubed)

175.00 175.00 178.00 3.00 3.00 175.00

g g g g g g

Hazelnuts sponge

901.00

g

Egg Yolks Sugar Hazelnut flour Flour Vanilla Butter Egg White Sugar

130.00 50.00 180.00 220.00 50.00 1.00 110.00 80.00 80.00

g g g g g g g g g

Tea Cremeux

500.00

g

Cream

340.00

g

Yolk

68.00

g

Glucose

20.00

g

Sugar

48.00

g

Gelatin Sheet Gold Earl Gray Tea

4.00 20.00

g g

Whipped Tea Ganache

1,019.00 150.00 50.00 400.00

g

Cream

400.00

g

4.00

g

15.00

g

Earl Gray Tea

Whip egg white with sugar, and in a other bowl the egg and yolk with the other sugar. Add the flours to the egg and yolk mix then fold the egg white whipped in. add the melted butter with the vanilla. Cook at 160°C/320°F for 20 min

Make infusion with the tea and the cream for 4 min replace the missing cream. Make an anglaise with the infusion, sugar and yolks, then burr mix and add the gelatin.

g

White Chocolate Milk Chocolate Cream Gelatin Sheet Gold

Mix everything in a bowl with paddle until a homogenous dough forms. Make crumbles with the dough and bake at 175°C/347°F for 15 minutes.

g g

Boil half of the cream and infuse the tea for 4 min, then make a ganache with the chocolates. Mix in the gelatin, then the other half of the cream. Cool down

[Date]

8

Amaury Guichon

Writter

Ingredient

Quantity Unit Process

Chocolate Sable Brown Sugar Sugar Trimoline Butter Yolks All-Purpose Flour Cocoa Powder Baking Soda Salt

874.00 127.00 34.00 40.00 283.00 46.00 307.00 34.00 2.00 1.00

g g Cream butter, sugars and trimoline, add yolks and mix to combine. Sift dry ingredients and mix just until combined. g Chill g g g g g g g

Old school Praline Paste Whole Almonds With Skin Whole Hazelnuts With Skin Sugar Water Coffee Beans

933.00 250.00 250.00 333.00 80.00 20.00

g g Cook the water and sugar to 116°C/241°F, then add the warm nuts the coffee bean and caramelize the whole thing g until the right color is obtained. Cool everything down, then robot-coupe it. g g g

Coffee Cremeux Coffee Bean Cream Milk Sugar Yolks 64% Chocolate

950.00 75.00 250.00 250.00 75.00 100.00 200.00

g g Make infusion with beans, milk and cream. Make an anglaise with the infusion, sugar and yolks, then pour over g chocolate and gelatin. g g g g

Hazelnut-Coffee Financier Roasted Almond Powder Powdered Sugar Flour Vanilla Bean Roasted Hazelnut Powder Egg Whites Hazelnut oil Hazelnut butter Coffee Paste

1,004.00 107.00 267.00 88.00 2.00 36.00 248.00 50.00 200.00 8.00

g g Mix together the nuts powder, powdered sugar and flour. Add scraped vanilla beans and egg white and mix to g combine. Slowly pour in melted butter with instant espresso. Bake at 175°C/400°F. for 17 minutes g u g g g g g

Coffee Mousse 40% Milk Chocolate 66% Chocolate Cream Coffee Beans Sheet Gelatin (Gold) Yolks Eggs Sugar Water Cream

1,025.00 112.00 120.00 210.00 60.00 5.00 99.00 80.00 99.00 30.00 210.00

g g Make the infusion with the grounded coffee bean and the cold milk leave it in the cooler for 24 hours then sift it and g rescale the missing cream. Make a ganache with the 40% chocolate, 60% chocolate and the infuised cream. Make a g pâte-à-bombe with the yolks, eggs, sugar and water. Add the pâte-à-bombe to the ganache, then add the whipped g cream. g g g g g g

Shiny Chocolate Glaze Water Sugar Cream Glucose Cocoa Powder Trimoline Water Powdered Gelatin (Knox)

996.00 125.00 300.00 222.00 112.00 83.00 32.00 111.00 11.00

g g Cook sugar and water to 120°C/248°F, deglaze with the hot cream and glucose; add cocoa powder and give a boil. g Add trimoline and hydrated gelatin. g g g g g g

Chocolate dip Dark chocolate black Cocoa Butter Cocoa Butter Coconuts oil

680.00 350.00 Qs 300.00 30.00

g g Warm everything to 45°C/113°F and mix together well. g g g

9

Amaury Guichon

Lemon Tart 4pcs

Ingredient

Quantity Unit Process

Sweet Dough Butter Powdered Sugar Pastry Flour Baking Powder Almond Flour Eggs

690.50 150.00 120.00 300.00 0.50 45.00 75.00

g g In a mixing bowl with the paddle, mix the butter and the sugar, then add the eggs, then all the dried sifted together. g Bake the dough at 165°C/329°F for 20 minutes. g g g g

Lemon Cremeux Egg Sugar Lemon Zest Lemon Juice Water Powdered Gelatin (Knox) Butter, Cubed

929.00 200.00 225.00 25.00 175.00 12.00 2.00 290.00

g g In a pot, boil the lemon juice and lemon zest. In a separate bowl, mix the eggs and sugar, then pour the mix on the g lemon juice and cook it. Mix in the butter and gelatin. Cool it down in a tray. g g g g g

Lemon Gelification Water Lemon Juice Sugar Agar

401.00 85.00 244.00 66.00 6.00

g g Boil everything for one minute. Cool it down, then burr mix it. g g g

Lemon-Lime Meringue Egg Whites Sugar Water Glucose Lemon, Zested Lime, Zested

549.00 162.00 309.00 65.00 13.00 0.50 0.50

g g Cook the sugar, water and glucose to 121°C/250°F. Pour it onto the egg whites whipped, then add the zest. g g g u u

Lemon Almond Cream

553.00 g

Powder sugar Almond powder Butter Pastry cream Powder Eggs Rhum Lemon zest

150.00 150.00 120.00 18.00 100.00 15.00 1.00

g Mix the butter and the Powder sugar with the paddle then add the almond powder. Add the eggs then the pastry cream g powder and at the end the rhum and the zeste. g g g g u

Assembly

10

Fiona Ingredient Sweet Dough Butter Powdered Sugar

Pastry Flour Baking Powder Almond Flour Eggs Almond sponge Egg Yolks Sugar Almond flour Flour Vanilla Butter Egg White Sugar Almond paste mousse Anglaise: Milk Almond paste 60% Vanilla Bean Glucose Trimoline Yolks 35% White Chocolate

Quantity 460.35 100.00 80.00

Unit g g g

200.00 0.35 30.00 50.00 901.00 130.00 50.00 180.00 220.00 50.00 1.00 110.00 80.00 80.00 1,315.00

g g

130.00 70.00 4.00 20.00 20.00 130.00 200.00

g

g

g g g g g g g g g g g

g

u g g g

150.00

Sheet Gelatin (Gold) Water Cream, Soft Whip

7.50 37.50 550.00

g g

Recomposed Vanilla Streusel

391.00

g

All-Purpose Flour Roasted Almond powder Brown Sugar Butter, Cold Salt Feuilletine Clarifed butter

90.00 120.00 90.00 90.00 1.00 100.00 120.00

g g g g g g g

White Chocolate

120.00

g

Old school Praline Paste Whole Almonds With Skin Sugar Water Vanilla Beans

456.00 250.00 166.00 40.00 3.00

g g g g u

2,926.00

g

Vanilla Cremeux

630.00

Sugar Glucose Egg Yolk Water Gelatin 200BL Vanilla Bean

92.00 40.00 122.00 35.00 7.00 6.00

g

1,000.00

g

490.00

g

60.00 156.00

g g

25.00 148.00 121.00

g g g

QS

g

1,501.00 207.00 414.00 414.00 276.00 165.00 25.00 QS QS

g

White Glaze Water Sugar Glucose Sweetened Condensed Milk Water Powdered Gelatin (Knox) White Gel Pearl Dust

Whip egg white with sugar, and in a other bowl the egg and yolk with the other sugar. Add the flours to the egg and yolk mix then fold the egg white whipped in. add the melted butter with the vanilla. Cook at 160°C/320°F for 20 min

Anglaise: In a pot boil milk, vanilla bean and glucose. In a separate bowl, mix the trimoline and the yolks. Then, make the anglaise and burr mix it with almond paste and the gelatine bloomed. Mousse:

Make a ganache with the anglaise and the white chocolate then cool it down with the cold cream and add the whipped cream.

g

Cream

Marshmallow Sugar Glucose Egg White Gelatine Powder Water Water Coconuts powder

In a mixing bowl with the paddle, mix the butter and the sugar, then add the eggs, then all the dried sifted together. Bake the dough at 165°C/329°F for 20 minutes.

g

g g

Cream

Process

g

Mix everything in a bowl with paddle until a homogenous dough forms. Make crumbles with the dough and bake at 175°C/347°F for 15 minutes. Melt down the butter and the white chocolate, with a padle mix the streusel and the feuilletine with the chocolate and butter, spread it fine then freeze.

Cook the water, sugar and vanilla to 116°C/241°F, then add the warm nuts and caramelize the whole thing until the right color is obtained. Cool everything down, then robot-coupe it.

In a pot boil the cream, vanillas and glucose. In a separate bowl, mix the sugar and the yolks. Then, make the anglaise and add the gelatin to it, burr mix and cool down.

g g g u

g

g g g g g u u

Mix the water and gelatin, add on top the condensed milk. Cook together sugar, water and glucose to 106°C/223°F, then mix it into the gelatin mix. Add the colorant at the end and mix well.

Assembly

11

Raspberry Intense

Ingredient Double Chocolate Chip Cookie Butter, Cold Sugar Brown Sugar Trimoline Eggs All Purpose Flour Baking Soda Salt Mini Chocolate Chips Cocoa Powder

Quantity Unit Process 544.85 90.00 45.00 62.50 10.00 48.00 139.00 2.50 0.35 135.00 12.50

g g In a bowl with paddle, mix together the butter, sugar, brown sugar, trimoline and salt. Mix in the eggs, then all the drieds sifted together, and g finally the chocolate chips. Bake at 170°C for 16 minutes. g g g g g g g g

Raspberry Hazelnut Crunch 60% Hazelnut Praline (Valrhona) Cocoa Butter 40% Milk Chocolate Feuilletine Freeze Dried Whole Raspberries

1'261.00 755.00 74.00 149.00 224.00 59.00

g g In a bain-marie, mix all the ingredients, finishing by the feuilletine and the frozen raspberries. Paddle the whole thing. g g g g

Raspberry Crémeux Raspberry Puree (Boiron) Raspberry Paste (Fabbri) Eggs Yolks

1'697.00 705.00 28.00 264.00 212.00

g g In a pot, cook raspberry purée and raspberry paste with egg yolk and sugar, like an anglaise. Mix in the butter and gelatin, and finish by adding the g colorant. g g

Sugar Sheet Gelatin (Gold) Butter Kopykake Red Colorant Flourless chocolate sponge Butter 66% Chocolate Yolks Lubeca Almond Paste Marzipan Fresh Whites Sugar Fresh Raspberry-Lemon Compote Sugar Water Strawberry Puree Lemon Juice Vanilla Extract Vanilla Bean Powdered Gelatin (Knox) Water Whole Raspberries Dark Chocolate Raspberry Cremeux Milk Cream Raspberry Puree Sugar Yolks 66% Chocolate Sheet Gelatin (Gold)

212.00 g 12.00 g 264.00 g 2.00drops 1'510.00 120.00 420.00 100.00 200.00 500.00 170.00 879.00 90.00 25.00 80.00 50.00 4.00 1.00 6.00 24.00 600.00 1'123.00 225.00 225.00 127.00 67.00 116.00 354.00 9.00

g g Melt the butter and the chocolate together. In the robot-coupe, mix the yolk and the marzipan together, and mix in the butter and chocolate. Add g in gently the whipped egg-whites and sugar. Cook at 182°C for 8 minutes. g g g g g g Cook the sugar and water to 125°C. Add the strawberry puree and cook the whole to 106°C. Deglaze the whole with the lemon juice, vanilla g extract, vanilla bean and the gelatin. Pour the mix onto the whole raspberries. g g g u g g g g g Make an anglaise with milk, cream, raspberry purée and yolk, then add the chocolate and gelatin. g g g g g g

Duo Chocolate Mousse 40% Milk Chocolate 66% Chocolate Cream Sheet Gelatin (Gold) Yolks Eggs Sugar Water Cream

965.00 112.00 120.00 210.00 5.00 99.00 80.00 99.00 30.00 210.00

g g Make a ganache with the 40% chocolate, 60% chocolate and the cream. Make a with the yolks, eggs, sugar and water. Add the pâteg à- o e to the ga a he, the add the whipped rОбщ вес: беea . g g g g g g g

Meringue Egg Whites Sugar Powdered Sugar (Sifted) Vanilla Extract

208.00 75.00 75.00 56.00 2.00

g g Make a Swiss meringue, with the powdered sugar sifted at the end. g g g

Red Glaze Water Sugar Glucose Sweetened Condensed Milk Water Powdered Gelatin (Knox) Red Colorant Red Dust Amaury Guichon

1'501.00 207.00 414.00 414.00 276.00 165.00 25.00 QS QS

g g Mix the water and gelatin, add on top the condensed milk. Cook together sugar, water and glucose to 106°C, then mix it into the gelatin mix. Add g the colorant at the end and mix well. g g g g u u

Assembly Build the cake in a round circle, starting with the raspberry crunch, then the raspberry crémeux, a thin layer of mousse, then the flourless sponge, the raspberry compote and the dark raspberrychocolate crémeux. Glaze with the red glaze, then put it atop the cookie. Chocolate-coat the meringue and place it on top.

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Amaury Guichon

Mont Blanc Ingredient Chesnut pipping

Quantity Unit Process 1,546.50 g

Milk

200.00

g

Chestnut Cream

500.00

g

Chestnut Puree unsweeted Pastry cream powder Yolk Butter Gelatine powder 200Bl Water Vanilla Bean

175.00 13.50 135.00 475.00 8.00 40.00 2.00

g chestnut puree, pastry cream powder and the yolk. Add g the butter to it while hot then burr mix the gelatin g bloomed inside. Cool down for 24 hours before use. g g g u

Swiss Meringue Egg Whites Sugar

412.00 g 150.00 g 150.00 g

Powdered Sugar (Sifted)

112.00 g

Mascarpone Whip Powdered Gelatin (Knox) Water

994.00 g 6.00 g 28.00 g

sugar

96.00 g

Cream

96.00 g

Make a Pastry cream with the milk the chesnut cream,

Make a Swiss meringue, with the powdered sugar sifted at the end. Cook it at 100°C/212°F. then water proof it with pistolet mix Hydrate gelatin with water. Heat 1st cream, sugar and infuse with vanilla beans for 30 min. Add gelatin to infused cream and pour over mascarpone and burr mix. Combine with last cream and burr mix

Mascarpone Cream Vanilla Beans Black currant compote Black currant puree Orange Juice Agar Agar Sugar Chesnut Almond Cream

288.00 480.00 2.00 373.00 300.00 50.00 3.00 20.00 563.00

g g u g g g g g g

Powder sugar Almond powder Butter Pastry cream Powder Eggs Fresh Cassis Chesnut cream Whiskey

130.00 150.00 120.00 18.00 100.00 Qs 30.00 15.00

g Mix the butter, chesnut cream and the Powder sugar with g the paddle then add the almond powder. Add the eggs g then the pastry cream powder and at the end add the g whiskey. Bake it with the tart shell at 165°C/329°F for 20 g minutes. g g g

Sweet Dough Butter

429.00 g 140.00 g

Powdered Sugar

Pastry Flour sel Eggs Pistolet for Chablon Milk Chocolate Cocoa Butter

54.00

g g g g

200.00 1.00 34.00 220.00 g 120.00 g 100.00 g

again, strain and chill overnight.

mix every ingredient together at 40°C/104°F, bring it to a boil then cool it down.

In a mixing bowl with the paddle, mix the butter and the sugar, then add the eggs, then all the dried sifted together. Bake the dough at 165°C/329°F for 20 minutes.

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