Karim Bourgi 2 [PDF]

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BOURG!

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TARTE AUX FRAMBOISES HAZELNUT SHORTCRUST- TART

SPRAY MIX- HONEY ALMOND MOELLEUX­

RASPBERRY BLOSSOM WATER CONFIT- VANILLA CREAMY- FRESH RASPBERRY

SQUARE TART DE BUYER REF HAZELNUT SHORTCRUST 300

G

Butter 84% MG

Process like a classic short crust dough, sprcad between 2 plastic

175 50

G

king sugar

sheets in 3mrn thickness. Reserve in chiller before using. Apply

G

Almond powdcr

the sable into the tarts mold then bake at 160 degrees for 18

25

G

Hazelnut powder

minutes.

25

G

Hazelnut praline 55%

100

G

Wholc eggs

2

G

Vanilla pods

3

G

Salt

500

G

Flour type 55

TART SPRAY MIX 400

G

Egg yolks

Mix the egg yolks and cream together then sift them and spray the

100

G

Cream UI-IT

semi baked, bake again for 15 minutes at 150°C to have a nice golden color.

HONEY ALMOND MOELLEUX 100

G

Almond powder

Mix ali the powders together; add the temper egg whites

50

G

Icing sugar

following by the melted butter at 40!!C with the honey. Cook at

85

G

Eggwhites

77

G

Melted butter 84% MG

lSO!!C for 15 minutes.

50

G

Honey lavender

RASPBERRY BW. CONFIT

150

G

Wholc raspberry frozcn

150

G

Raspbcrry pulp

150

G

Sugar

45

G

Glucose

15

G

Sugar

5

G

Pectin NH

20

G

Gclatin mass

5

G

Blossom water

Cook the raspbcrry, glucose, sugar and pectin at 104°C. Add the mass gelatin the following by the blossom water. Let it cool bcfore using.

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BOURGI

VANILLA CREAMY 270 30 3 54 30 15 15

G G G G G G G

Milk full fat

for 30 minutes. Suain then cook with the

with the milk and

Vanilla bcans

egg yolks, sugar, flour and corn flour rill the texture became thick

crcam

gclatin, finish

Egg yolks

for 2 minutes. Add the cocoa butter theo the mass

Sugar

by adding the butter and mascarpone mix theo cool down

Corn flour

immcdiately. Reserve in chiller for mont:lgc.

Flour type 45

18

G

38

G

Cocoa butter Mass gelatin

30

G

Butter

18

G

Mascu:pone

MONTAG:

Soak the gcbrin for 20 minutes in cold water. Infuse the vanilla

Crearn

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BOURGI

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QUITO CHOCOLATE BISCUIT MOELLEUX- CRUNCHY CHOCOLATE STREUZEL- ILLANKA CHOCOLATE GANACHE- CARAMEL CHOCOLATÉ LACTÉ- CHOCOLATE MOUSSE­ CHOCOLATE ICING MIRROR

ENTREMET GEM 1000 SILIKOMART CHOCOLATE BISCUIT-KB 200

G

Whole eggs

92 53

G

Egg yolks

ingredients by hand. Melt tbe chocolate, butter at 40°C theo add

G

Sugar

the peanut oil and fold into with the fust mixture. Pour the biscuit

80

G

lnverted sugar

in 30*30CM frame and bake at 160°C for 20 minutes. Reserver

153

G

Butter 84% MG

over night in chiller before montage.

100

G

Couvertu.re lllanka 63% Peanut oil

18

G

33

G

Cocoa powder

93

G

Flour type 55

Whip the whole eggs, egg yolks and sugar. Pour delicately the dry

CRUNCHY CHOCOLATE STREUSEL STREUZEL COCOA 115

G

Flour

Mix all the ingredients together; bake the streuzcl at 140°C for 20

18

G

Cocoa powder

minutes. Reserve for montage.

135

G

Roasted almond powder

135

G

Butter 84% MG

2

G

Salt

2

G

Soda powder

58

G

l llanka 63%

30

G

Butter

83

G

Hazelnut praline

260

G

Streuzel cocoa

28

G

Feuilletine

1

G

Salt

Mix tbe cooked streuzel, feuilletine and salt with the melted chocolate and butter. Spread on plastic guitar sheet in 3mm, theo pour onto the chocolate biscuit and reserve in chiller for montage.

ILLANKA CHOCOLATE GANACHE

263

G

Cream UHT 35%

18

G

lnverted sugar

50

G

Butter 84% MG

223

G

lllanka couverture 63%

Simmcr the crcam and invertcd sugar at 80°C then pour into the melted chocolate in 3 times to perfcct the emulsion, mix with the butter at 40°C then use immediately.

3

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BOURGI

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CHOCOLATE MOUSSE KB

245

G

Wholemilk

20

Simmcr the milk and invertcd sugar; pour into the melted

G

Invertcd sugar

chocolate and praline in 3 rimes to pcrfcct the emulsion. Add the

330

G

Jllanka 63%

53

G

Ha.zclnut praline 55%

30

G

Gclarin mass

428

G

\'Vhippiog cream

mcltcd

mass

gclatin and thcn mix with the whipping cream at

35°C. Use immcdiatcly.

CHOCOLATE ICING MIRROR 225

G

Water

450

G

Sugar

the meltcd mass gelarin. Pour into the meltcd chocolate in 3 rimes

450

G

Glucose

to pcrfect the emulsion. Finish by adding the colot and gold

300

G

Condensed rnilk

metallic and mix using band blender. Glaze at 35°C.

180

G

Mass gelarin

450

G

Ilb.nka 63%

Boil the water, sugar wd glucose. Add the condensed milk theo

Red color lypo Gold metallic powder

QS QS

C�EL CHOCOLATÉLACTÉ

138

G

Sugar

Cook the sugar into blond caramel, add the butter and melted

24

G

Mclted butter

butter theo deglaze with the hot cream and glucose. Pour the hot

24

G

Butter

G

Crcam UHT

liquid n i to the melted chocolate and cocoa butter in 3 rimes to

268 12

G

Glucose

5

G

Salt

4

G

199

G

Vanilla pods

Jivara 40%

23

G

Cocoa butter

36

G

Masse gelatin

MONTAG:

perfect the emulsion. Add the mclted gelarin and mix by using band blendcr. Let the caramel lacté set for 3 hours before using.

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BOURGI

PARIS BREST CHOUX PASTRY- CRISPY CRAQUELIN- ALMOND HAZELNUT PRALINE- CREAM PRALINÉ- CANDIED HAZELNUT

INDIVIDUAL CAKE

CREAM PRALINÉ Make a classic pastry cream; add the bazelnut paste and praline

640

G

Milk

115

G

Cœam UHT

then mix by band. Cool the cream to 40 degrees then add the

135

G

Sugar

butter and blend. Store the cream for ovemight in chiller. Whisk

70

G

Corn flour

the cream before using.

150

G

Eggyolks Vanilla pods

2

G

360

G

Homemade praline

50

G

Hazelnut paste

355

G

Butter

ALMONDHAZELNUT PRALINE

375

G

Roasted almonds

Cook the water and sugar to 116°C then add the nuts and cook

375 500

G

Roasted hazelnuts

until its fully caramelized. Let it cool then mix it smoothly.

G

Sugar

Reserve for montage.

120

G

Water

4

G

Vanilla bcans

CHOUX PASTRY

164

G

Whole Milk UHT

164

G

Watcr

5

G

Sugar

5

G

Fleur de sel

5

G

148

G

lnverted sugar Butter

181

G

Flour type 55

329

G

Whole eggs

Boil water,

milk,

salt, sugar, inverted sugar and butter. Add the

sifted flour then dry the panade for 2 minutes. Mix the panade using the paddle. Add the eggs gradually then blend the choux pastry. Pp i e the patis brest and bake at 175°C.

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CRISPY CRAQUELIN

144

G

Butter 84%

Mix ali togethcr d1cn sprcad bctwecn 2 plastic sheets. Block in the

178

G

Cassonade

freezer thcn eut into round shape.

178

G

Flour type 55

CANDIED HAZELNUT 200

G

S

Roasted Hazelnuts

100

G

Sugar

15

G

Water

0.5

G

Vanilla

0.2

G

Fleur de sel

MONTAGE:

Boil the water and sugar wiili ilie vanilla; add the bazelout theo cook until its caodied. Reserve for montage.

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ECLAIRS CARAMEL CHOUX PASTRY- CREAMY SALTED BUTTER CARAMEL- CARAMEL CAROLINE GLAZE­ GARNISH CARAMEL

PETITS GATEAUX

CHOUX PASTRY 250

G

Wholemilk

Process like a classic pate a cnoux, bake at 180°C for 20 minutes

250

G

Water

damper close. Then reducc to 165°( damper open for35 minutes.

5 200

G

lnverted sugar

G

Butter 84% MG

5

G

Salt

10

G

Sugar

275

G

Flour type55

450

G

Wholc eggs tcmper

CARAMEL CREAMY

425

G

Cream35% MG

Cook the sugar 1 into dark caramel, degla.ze with the hot infused

90

G

Sugar 1

cream and vanilla, cook with the yolks and sugar to custard. Add

10

G

Sugar2

the mass gelatin salt and blend. Store in chlUer for overnigbt

100

G

Yolks

bcfore using.

20

G

Mass gelatin

2

G

Fleur de sel

5

G

Vanilla paste

CARAMEL CAROLINE GLAZE 276

G

440

G

Cr(y,Jm UHT Dulcey chocolate

275

G

Neutra! glazc

G

Caramel pastc

40 QS

G

Gclatin ma�s

G

Y eUow color

QS

G

Orange color

QS

G

Gold powder

53

Sirnmer the cream to80°C then pour into the melted chocolate in 3 times to perfect the emulsion. At 60°C add the melted gelatin foUowing by the caramel pastc. Finish with the color and blend aU. Use at25°C.

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GARNISHCARAMEL Mix the chocolate in the robot coupe into small pieces. Add the 100

G

Dulccy chocolate

fcuillctine and caramel nibs. Add the gold powdcr thcn reserve in

100

G

Caramel nibs DGF

hermetic container for montage.

50

G

Fcuillctinc

QS

G

Gold powder

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ECLAIRS AU CHOCOLAT CHOUX PASTRY- CREMEUX CHOCOLAT INTENSE- DAIU< CHOCOLATE GLAZE­ CANDIED COCOA NIBS

PETITS GATEAUX CHOUXPASTRY 250

G

Milk

Process likc a classic pate a choux. Very important detail the eggs

250 5

G

Water

bas to be temper and not cold once you fold in to the panade.

G

Salt

Bake in deck oven at 180oC for 20 minutes close damper, theo

10

G

Sugar

reduce the tcmp to 165oC open clamper for 35 minutes depend

5 220

G

lnverted sugar

your oven.

G

Butter

275

G

Flour type 55

450

G

Wbole eggs temper

QS

G

Milk

CREMEUX CHOCOLAT INTENSE

210

G

Milk

Melt the chocolate to 50oC. Mix the sugar and pectio, heat the

210

G

Cream

3 70

G

Pectin NH

milk and cream theo at 40oC add the sugar and pectin followiog by the egg yolks and cook to 84oC. Pour the hot mixture into the

G

Sugar

melted chocolate in 3 times to perfect the emulsion. Reserve the

105

G

Egg yolks

creamy in chiller to set for overnight before using.

90

G

Dark chocolate 70%

35

G

Dark chocolate 80%

CANDIED COCOA NIBS 20

G

70

G

Water Sugar

100

G

Cocoa nibs

1

G

Salt

QS

G

Cocoa powder

QS

G

Gold powder

Cook the water and sugar togethcr at 115oC, add the cocoa nibs theo cook until its caramelized. Finish with the salt and let it cool on silpat sheet. Transfer to bowl and add sorne cocoa powder and gold powder. Reserve for decoration.

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DARK CHOCOLATE GLAZE 455

G

Milk

137

G

Gluco�e

QS

G

Red color

650

G

Onrk c hocolate 66%

905

G

Dark compound

560

G

Caramel maison

Prepare the cammel maison by cooking the sugar into brown caramel. Dcglaze with the hot cream and reserve for montage. Simmer the milk, glucose and red color. Pour into the meltcd chocolate

and

compound in 3 cimes to petfcct the emulsion.

Finish by adding the car.1mel maison at 30°C.

CARAMEL MAISON 500

G

250

G

Sug:u

Crcam UHT

PRALINE MAISON 375 375 500 120 10

G

Almond roasted

G

Hazelnuts roasted

G

Sugar

G

Water

G

Vanilla paste

MONT AGE:

Same For Paris brest.

thcn

blend. Use the glacagc

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BOURGI

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LISELOTTE BISCUIT MOELLEUX HAZELNUT- CRUNCHY PRALINÉ- CARAMEL ONCTUEUX­ NAMELAKA LACTEE- CREMEUX CHOCOLAT KB - ICING GOURMAND

INDIVIDUAL FINGER ICING GOURMAND 500

G

60

G

Milk chocolate Grape seed oil

125

G

Crushed roasted hazelnut

Pondre le chocolat et l'huile à 35°C et ajouter les noisettes concassees en petits morceaux. Utiliser aussitôt.

BISCUIT MOELLEUX HAZELNUT 30*30CM

128

G

Roasted hazelnut powder

Mix in the robot coupe, hazelnut powder, cassonade 1, icing

80

G

Cassonade 1

sugar, vanilla paste and salt Add the egg whites 1 and egg yolks theo mix again to perfect the texture. Add the melted butter

35

G

Egg whites 1

43

G

Egg yolks

noisette. Whip the egg whites 2 with the cassonade into meringue.

29

G

Icing sugar

Fold delicately the meringue in the hazelnut mixture theo add the sifted flour and baking powder. Bake at 160°C for 12 minutes.

1

G

Fleur de sel

5

G

Vaoilla paste Butter noisette 84% MG

120

G

60

G

Flour type 55

3.5

G

Baking powder

143

G

Egg whites 2

48

G

Cassonade 2

CRUNCHY PRALIN É 400G

210

G

Praline 50%

85

G

Milk chocolate 40%

90

G

Fcuilletine

Melt the milk chocolate Jivara couverture at 45°C. Mix with the praliné and add the Éclats d'Or. Stir in carefully; making sure that the Eclats d'Or is completely coated. Sprcad on a tray and !cave to crystallize in a refrigerator. Cut to the size of the log or dessert and insert.

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CARAMEL ONCTUEUX SSOg 248

G

Sugar

248

Simmer the cream and vanilla paste and let it infuse for minimum

G

Glucose

370

30 minutes. Make a caramel with the glucose and sugar and cook

G

Cream UHT

into 185°C, add the hot infused cream and recook the caramel to

50

G

Gclatin mass

112°C. Add the butter and fleur de sel theo blend. Cool clown the

123

G

Butter 84%

3

caramel theo use immediately.

G

Fleur de sel

5

G

Vanilla paste

CREMEUX CHOCOLAT KB SSOg 300

G

Milk full fat

300

G

CreamUHT

80

G

Egg yolks

96

G

Sugar

240

G

Dark chocolate 66%

60

G

Milk chocolate 40%

Boil cream and milk, cook into anglaise with the yolks and sugar. Pour into the melted chocolate Blend and use immediately.

in

3 times to perfect the emulsion.

NAMELAKA LACTEE 20g/PCS

200

G

MilkUHT

Melt the chocolate down to 45/50°C and wcigh gÎucose out on

10

G

Glucose

top. Bring the milk to the boil, stir the softened and drained

400

G

Cream 35% MG

gelatin in and strain through. Pour the hot liquid gradually in,

30

G

Mass gelatin

350

G

Milk chocolate 40%

stirring at the center to obtain a smooth, shiny and clastic texture. Pour the liquid cold cream in and process with band hcld blender for few seconds. Leave to set in the refrigcrator overnigbt before making the quenelles or piping the mixture.

MONTAGE:

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BOURGI

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TARTE CREOLE COCONUT SHORTCRUST- COCONUT DACQUOISE- SOFT BABA- PUNCH EXOTIC­ PINEAPPLE CONFIT- NEUTRAL

GLAZE- CHANTILLY COCONUT

OVALTARTS COCONUTSHORTCRUST

165 3 124

G

Dry butter 84% MG

G

Salt

eggs and the smaller quantity of flour, taking care not to add too

G

Icing sugar

rouch air. As soon

42

G

Roasted ground almonds

quantity of flour.

70

G

Whole eggs tempered

thickness of 2

82

G

Flour type 55

diameter dises and line deep 5 cm tardets tins with the pastry.

242

G

Flour type 55

Trim the edges aod prick the bottoms. Bake at 150/160°(, until

74

G

Grated coconut

pale golden.

NEUTRAL

Combine the softened butter, salt, king sugar, ground almonds, as

the mixture is smooth, add the second

Spread the pastty between two sheets to a

mm.

Set aside in the refrigerator. Cut out 9 cm

GLAZE

200 20

G

Absolu cristal

G

Water

QS

G

Yellow color

Heat the ingredients together theo apply on the baba by using spray guo.

COCONUT DACQUOISE

225 75

G

Egg whites

Using an electric mixer, whisk the egg whites and the brown sugar.

G

B.rown sugar

In a scparatc bowl, mix the icing sugar, desiccated coconut,

210

G

Sifted king sugar

almond meal and flour togethcr and gradually add to the egg

150 60 45

G

roasted grated coconut

whitcs and brown sugar. Sprcad onto a flexipat 33

G

Almond powder

theo bake in a ventilated oven at 180°( for approximately 12-15

G

Flour type 55

minutes. After 15

minutes

x

33

x

remove from flexipat and

2cm use

immcdiately.

COCONUT CHANTILLY 340 136 56 68 2

G

Cream UHT

G

Mix aU the ingredients together, let is set for ovcrnight before

Coconut pulp

G

Sugar

whipping. Use immcdiately aftcr whipping.

QS

G

Mascarpone

G

Vacilla paste

G

Lime zest

1i

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SOFT BABA 192

G

Whole milk

127

G

1Ieat the milk, sugar, salt and butter to 40°C. Add the )•east and

Butter

mix until it's complctcly mclted. Add the eggs following by the

9

G

Salt

G

flour mix until the dough is homogeny. Pipe lOg into the semi

25

Sugar

sphere silicone mold. Proof the baba for 30 minutes at 25 degrees then bake at 160°C for 20 minutes.

169

G

Whole eggs

40

G

Fresh yeast

428

G

Flour type

QS

G

Lcmon zest

45

PUNCH E X O T I C

1100

G

Water

550

G

Sugar

10

G

Vanill a paste

320

G

Brown Rum

33

Malibu

10

G G

5

G

Lime zest

10

G

Orange zest

Boil ali the ingredients except the alcohol. Add the alcobol at

600C. Reserve for montage.

Lcmon zest

PINEAPPLE CONFIT

302

G

Pineapple pulp

30

G

Sugar

5

G

l'ecrin NH

57

G

Absolu cristal

1 91

G

Xanthane

G

Pineapplc cuba�

15

G

Rum

MONT AGE:

Heat the pineapple pulp and the absolu cristal to 45°C. Add the sugar mixed with the pectin NH, boil the mix for 2 minutes theo cool it clown to 300C. Add the xanthane and mix by using band blendcr theo pour the &esh pineapple cubes.

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AURORE COCONUT TENDER BISCUIT- POACHED PINEAPPLE- PINEAPPLE COMPOTE­ COCONUT MOUSSE- LIME NEUTRAL GLAZE- STREUSEL COCONUT- PINEAPPLE AND COCONUT GARNISH

ROUND ENTREMET 16CM COCONUT TENDER BISCUIT

112.5 112.5 100 225 150 50 450 250 QS

G G G G G G G G G

Roasted almond powdcr Roasted coconut powdcr Flour type45 lcingsugar Liquid egg whites Cream UHT 35% Egg whites for meringue Su gar for meringue Lime zest

the dry ingredients with the unbeaten egg whites and the whipping cream using a spatula. Whip the whites add the sugar little by little then gendy fold into the first mixture. Bake at 170 1900C clamper open. The sponge may be as deep as you wish, but never bake in a mould (one sheet weights 500 to 1000 g).

Mix

-

POACHED PINEAPPLE

150 112 3 3 270

3 35

G G G G G G G

Boil watcr, sugar, chopped fresh ginger and lime zest. Add the

Water Sugar Fresh c ho pped

let it cook for 3 minutes. Add the fresh chopped coriander following by the grand rnarnier. Reserve in chiller for ovcrnight maturation.

pineapplc cubes theo

ginger

Lime zest Fresh pineapple cubes

Cho pped coriandcr Grand marnicr 50%

PINEAPPLE COMPOTE

300 35 300 37 9 17 3

200

G G G G G G G G

Pineapple pulp Lime juice Syrup poached pineapple Sugar1 Pectin NH Sugar 2 Xanthan gurn Poached pincapple

Heat the pineapplc pulp, limejuice and the syrup. Add d1e peetin and sugar 1 then c oo k for 3 minutes after ebullition. Add

the

xanthan gum rnixed with the sugar 2 fo llowing by the poachcd pineapplc, Use immediately.

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COCONUT MOUSSE 560 57 25 100 500 125 QS

G G

Cocon ut pulp Ronsted shccdded coconut

G G G G G

Malibu

Gelatin mass Whlpping c.ream lt:alian meôngue @ 30"C Lime zcst

Heat the coconut pulp and Malibu. Add the mclted

gelatin mass

theo let it cool to 35"C. Add delicately the whipping cccam following b y the ltatian meringue @ 30°C. Use immediately.

lTAUAN MERINGUE 150 50 100

G G G

Sugu W:ater Egg whnes

LIME NEUTRAL GLAZB

ZEST LIMECONFIT G G G G

Water Lime zest Su�r-�r yellow and green color

G G G

Water Su�r-�r Glucose

375 150

G G

Absolu côstù

500

G

250

G G G G

120 25 100 QS

� 100 125 40

Mm

500 35 65

Boil watcr, zest. Add the sugu and let it mijoter for 5 minutes. Reserve in chlller.

Boil water, su!r-1! and glucose. Reserve

Boil together theo reserve.

W:lter Nappage Absolu Syrup Base Gr:and munier 50% Zest Lime confit

Mix the ruppagc and syrup with the boiled base. Add the gand m.am.ier and the zest confit. Use i.mmediately on the frozen

entremets.

STREUSEL COCONUT

112 140 70 35 55 2 3

G G G G G G G

Butter rlour Roasted almond powdcc Roasted coconut powdcr Cassonad e rieur de sel Vanilla paste

Mix al! the ingredients together; spcead the streusel between 2 plastic shccts. Reserve in chitlcr for ovcrnight theo bake at 150°C

for 25 minutes. Reserve for montnge.

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MONT AGE:

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BOURG !

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HAZELNUT

•

100%

HAZELNUTTENDER BISCUIT- GIANDUJA GANACHE- CRUNCHY AZELIA-PRALINE MOUSSE- HAZELNUT MIRROR GLAZE- CHOCOLATE GARNISH

GEM 100 & 1000

HAZELNUT TENDER BISCUIT 185

G

Hazelnut powder

Mix the IOasted hazelnut powder, icing sugar, cassoande, salt, egg

115

G

Cassonade

yolks, vanilla paste and uobeaten egg whites in the Iobot coupe

50

G

Raw egg whites

for 3 minutes. Then add the butter noisette and the tempered

62.5

G

Eggyolks

Iiquid cream. Whip the meringue with the cassonade separately theo fold third of the meringue into the fust mixture, add the

2

G

Fleu.r de sel

3

G

Vanilla paste

sifted flour and baking powder delicately following by the rest of

175

G

Butter noisette

the meringue. Spread in 30*30cm frame and bake at 160°C for 25

87

G

Flour

minutes. Reserve the biscuit overnight in chiller to get the

40

G

Liquid cream UHT

maximum of moistness.

6

G

Baking powder

207.5 32.5

G

Eggwhites for meringue Cassonade for meringue

G

CRUNCHY AZELIA flAZELNUTSTREUSEL 65

G

Flour

Mix ali the ingredients together, bake at 140°C for 20 minutes.

10

G

Cocoa powder valrhona

Reserve for montage.

75

G

Roasted hazelnut powder

75

G

Cassonade

75

G

Butter

1

G

Fleur de sel

1

G

Soda powder

58

G

Azelia couverture

30

G

Butter Home made praline

82.5

G

260

G

Hazelnut streuscl

28

G

Feuilletine

Melt the couverture, add the butter then the rest of the ingredients. Sprcad between 2 plastic sheets to 3mm thickness theo block in freezer.

K/\R •

1101

M

BOURGI

lllll Dl C,CI\Il\t\,111�!,

GANACHE GIANDUJA GIANDU)A NOIR 175

G

Couverture lllanka 63%

190

G

lcing sugar

315

G

Roastcd hazclnut

120

G

Milk

20

G

Glucose

17.5

G

Sorbttol powde.r

Roast the hazclnut for 30 minutes at 140°C. Once its cold mix the hazclnut and the icing sugar in the robot coupe until its complctcly gctting soft. Add the lllanka chocolate and mix to smooth the gianduja.

45

G

Cocoa butter

340

G

Gianduja noù:

15

G

Butter

Simme.r the milk to SO"C with the glucose and sorbitol powde.r. Pour into the mclted gianduja noù: in 3 times ro perfect the emulsion. At 40"C add the butter and use immedi2tdy.

PRALINEALMOND HAZELNUT 375

G

Whole almond

375

G

Whole hazelnua

500

G

Sugar

120

G

Water

4

G

Vanilla paste

Roasr the hazdnut and 2lmond for 25 minutes at lSO"C. Cook the sugar, water and vanilla paste to 116°C, add the hazelnuts and 2lmonds theo cook at low fire until its complctely canunelized. Let it cool theo mix in the robot coupe to have a soft praline. Reserve for montage.

PRALINE MOUSSE 400

G

Milk

70

G

Cream UHT

5

G

Vanilla paste

60

G

Sugar

45

G

Corn flour

95

G

Egg yolks

285

G

Praline

55

G

Gelatin rmss

480

G

\'Qhipping cream

M.2ke a classic pastty cream theo add the praline. Mix tbe prepamcion in the robot coupe to smooth the texture. Add the melted mass gelatin. Fold the whipping cream at 35°C theo use immedi2tely.

HAZELNUT MIRROR GLAZE

225

G

Water

Boil water sugar and glucose; add the gclacin

450

G

hand blender. Add the color and gold powder at the end. Reserve

450

G

Sugar Glucose

300

G

Condensed milk

180

G

Mass Gelacin

150

G

Jivam 40%

300

G

Zephyr ivory chocolate

85

G

Hazelnut pastc

QS

G

gold powdcr

masse

and the

coodcnsed milk. Pour into the mcltcd chocolate then mix usiog for 24 hours in chille.r thcn use at 35°C.

@

K/\RIM •

MONT AGE:

11111 'llt}l

1· l)i•

BOURGI

t.lll

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KA R 1 M

BOURGI

OPERETTE HAZELNUTJOCONDE- LIGHT COFFEE SYRUP- COFFEE CARAMEL GANACHE­ CHOCOLATE TONKA CREAMY- COFFEE CHANTilLY- MILK VELVET-CHOCOLATE GARNISH

PETITS GATEAUX INDIVIDUELS 13*3CM

HAZELNUT JOCONDE 90

G

Almond paste

65

G

Almond powder

the bot melted butter then the whisked egg whites with the sugar.

65

G

Hazelnut powder

Spread onto a baking ttay and bake in a fan- assisted oven at 220°C for 8 minutes. Leavc to cool

35

G

Flour

160

G

Whole eggs

25

G

Melted butter

110

G

Egg whites

70

G

Sugar

Whisk the eggs, icing sugar, flour and the ground ingredients. Add

LIGHT COFFEE SYRUP

60

G

Sugar

Cook the sugar into caramel, deglaze with the bot water theo add

300

G

Watcr

the coffce exttact Reserve in chiller.

25

G

Coffee Preparation

5

G

Mass gelatin

COFFEE CARAMEL CHOCOLATE GANACHE 165

G

Sugar

20

G

Glucose

285

G

Crcam UHT

30

G

Cocoa butter

240

G

Milk chocolate 42%

35

G

Coffee extract

50

G

Butter 84% MG

Cook the sugar to dry carameL Deglaze with the heated cream and glucose. Pour into the melted cocoa butter and milk chocolate in 3 times to perfect the emulsion. Add the coffce cxtract following by the butter.

CHOCOLATE TONKA CREAMY 250

G

Wholemilk

250

G

Cream UHT

50

G

Sugar

100

G

Yolks

190

G

Dark chocolate 66%

25

G

Gelatin mass

QS

G

Tonka

Heat the milk, cream and tonka beans and let it infuse for 20 minutes. Cook the yolks and sugar till 85oC then add the gelatin. Pour into the meltcd chocolate to pcrfect the emulsion. Use immcdiatcly.

K/\RIM •

11111

IIC.,!l 1

BOURGI IJ" 1.01 Il\1\ '\ IH...,I

s

•

MULKCHOCOLAT EVELVET 200

G

Milk chocolate 40%

200

G

Cocon butter

QS

G

Ycllow color

QS

G

Red colot

Melt ali togcthcr then sift. Use at 40°C.

COFFEE PREPARATION 185

G

Boil Wllter

150

G

Coffee soluble

55 50

G

lnvened sug:u

G

Glucose

Cook water, glucose md invened sug:u to 500C then add the coffee 11.nd cook to 102"C. Reserve

m

chiller

COFFEE CHANTILLY Cream UHT1

200

G

30

G

50

G

Sug:u

5

G

Vanilla pll.Ste

10

G

MmGclntin

100

G

M:ascarponc

300

G

Cream UHT2

10

G

Coffee prep

Gold nesc11.fe

Simmer cream 1 to 700C then add the coffee gold nescafe ��.nd vanilla pll.Ste. Infuse for 30 mmutes by covering witb plasôc film. Add the sug:u then reheat to 500C, lldd the masc:upone wd the rest of crcam 2. Reserve in ciUUer for ovemight before

using.

RED PAINT

150

G

Coco:a butter

300

G

White chocolate

QS

G

red color

MONT AGE:

Melt together lill ingredients. Stro.in before using. For li «vclvet» spray, use the mixture while w11.an (40-45°C [104-113°F)) wd spray ooto li frozen base.

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1

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K/\RJM •

BOURGI

11111 1 Ujl 1• Ul. 1 .nt 11\1 '\lll�l·�..,

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TWIST LACTÉE CHOCOLATE TENDER MOELLEUX- CARAMEL GANACHE LACTEE- LIGHT MILK CHOCOLATE MOUSSE- PRALINÉ PUFFED RICE- VELOURS LACTÉ- GLACAGE LACTEE

ENTREMET

CHOCOLATE TENDER MOELLEUX 180 188 180 38 38 80 80

G G G G G G G

Sugar Eggwhltes Eggyolks Potato starch Flour type 55 Dark chocolate 70% Clarified butter

Whip the egg whltes with the caster sugar. Sift together the flour and starch. Meanwhile, melt the butter and the dark chocolate. Carefully roix the whlpped eggwhltes with the yolks and theo sprinkle on the flour and starch. Add the melted butter and chocolate. Pour into frames 60x40cm.

LIGHT MILK CHOCOLATE MOUSSE

250 500 328 60

G G G G

\.'\fhole milk Whipping cream Milk chocolate 46% Mass gelatin

Bring the cream and milk to a boil and pour over the gelatin. Pour around 1/3 of the hot liquid onto the chocolate and whisk to obtain a smooth, glossy and elastic texture, signifying the emulsion process bas bcgun. Add the _remaining milk taking care to preserve this texture. When the chocolate mixture rcaches 35-40° C, fold in the whipped cream. Use immediatcly. Blast freeze. ,

CARAMEL GANACHE LACTEE

120 45 238 15 135

G G G G G

Sugar Liquid clarified butter Crcam UHT 35% Glucose Milk chocolate 46%

Heat the cream with the glucose and salt. Make a dry caramel with the sugar. Add the butter and then stop the cooking with the hot cream mixture. Add a little of this mixture to the couverture and start cmulsifying. Gradually add the rcmaining liquid, preserving the texture of the emulsion. Blend to pcrfect the texture. Leavc to set in the rcfrigerator for a few hours bcfore pipiog or !cave to cool slowly to pour into frames.

BOURGI

KA R 1 M •

11111 IH]ll

Ut

�lllll\1 \'IJISI·S

•

PRALINE PUFFED RICE Mclt the couverture down, stir the praliné in foUowed by the Milk chocolate

puffed riec. Be careful: the puffcd riec must be wcll coated in

G

Praline hazclnut 50%

praliné mixture to be protcctcd from humidity.

G

Puffed cicc

100

G

450 275

VELOURSLAGrÉ

350

G

Milk chocobtc

150

G

Cocoa butter

QS

G

Omnge color

Melt both ingredients down, process through :md use at a temperature between 40 and 45°(.

GLACAGE LAGrÉ

150

G

Whole milk

110

G

Crcam

UHT

190

G

Glucose

QS

G

Red colot

115

G

Milk chocolate

85

G

Dark chocolate 66%

85

G

Bahibc 46%

209

G

White chocolate

315

G

Ivory compound

925

G

Neutra! glaze

450

G

Caramel Maison

=MONTAGE:

Simmer the

rnilk. cream,

glucose :md color. Meir the cbocobtes

and compound to 45 degrees. Pour the hot liquid into the cbocobte in 3 times to pcrfcct the emulsion. neutra! glue with the use at 32 degrees.

cai:�mcl

Scpararely beat

the

theo add to the glaze. Blcnd all and

@)

K/\RIM •

MONTAGE:

111>1

BOURGI

If(]! 1 IJI·. C:tll 11\1\,lll:o;Es

•

K/\RIM •

BOURGl

1\t Il 1 Il 1 1 Ill·, ! ,Ill Il\1 \ "ll:-1• !'i

•

SALVADOR CHOCOLATE SACHER- CRUNCHY ALMOND GIANDUJA- RASPBERRY COMPOTE­ RASPBERRY CREMEUX CHOCOLAT- DARI< CHOCOLATE MOUSSE- DARK GLAZE­ BLACKPAINT

INDMDUAL CAKE

CHOCOLATE SACHER 65 215 105 75 125 65 50 25 50 50

G G G G G

G G G G G

Sugar Almond paste 55% Yok J s \X'hole eggs Eggwhites Sugar Flour type 45 Cocoa powder Cocoa paste 100% Butter

Soften the almond paste by adding the egg yolks and whole eggs one by one theo add the 130 g of sugar. Beat to the ribbon stage. Whip the whites to stiff peaks, gradually adding the rest of the sugar. Sift the cocoa powder and flour together. At the same time, melt the cocoa paste and the butter. Mix a small amount of the egg whites with the melted cocoa paste and butter to obtain a smooth, light mixture. Add the almond paste, egg and cgg yolk mixture to this. Fold in the dry ingredients, theo the rest of the egg whites. Bake in molds or rings or on baking tmys at 180/200°C, clamper closed (one 40 x 60 cm sheet weights 600 to 1000 g).

CRUNCHY ALMOND GIANDUJA

134 18 144

G G G G

Butter Cassonade Flour Almood effùés

320 128

G G

Almood crunchy Gianduja rnilk

134

Mclt the butter, cassonade and the flour. Add the almond slices, then spread between 2 plastic sheet and sheets and reserve in chiller for 2 hours. Bake the almond cruncby at 170°C uotil is getting golden brown color. Reserve in a dry place then crushed into chuok. Mix delicatcly with the temper milk gianduja and spread between plastic sheet then fteeze for montage.

RASPBERRY COMPOTE

205 170 42 7

G G G G

Raspberry Puree Wholc frozen raspbcrry Sugar Pcctin NH

Heat the pulp and whole raspberrics to 40°C, and theo add the caster sugar mixed with the pectin NH. Bring to the boil and then set aside in the refrigerator .

K/\RIM •

11111 11 •1

BOURGI 1>1 c.ol tni\'\UI�I ._

•

RASPBERRY DARK CREMEUX CHOCO Basic Custard Mix the cgg yolk� with the sugar without whitening. Bring the

500

c

Milk full fat

100

G

Egg yolks

milk to the boil and pour onto the cgg yolks. Cook until the

50

c

Sug:u

mixture c:oats the back of a spoon at 84-85°C, sttain and use

250 250 50 200

c

Basic custard

and inverted sugar. Gndually pour over the chopped cboc:olate,

G

lùspberry pulp

c

lnverted sugar

G

Dark chocolate 66%

immediatcly. After sttaining the hot custard, add the hot fruit pulp stirrin g with a rubber spatula (as for a ganache) so

as

to obtain a

smooth, shiny and clastic texture. Finish with a hand-held mixer, taking above

ore

not to introduce air and working at a temperature

35°C (45°C nuximum). This method ensures that the

creamy texture renwns supple

even after freezing and thawing.

CHOCOLAT EMOUSSE Basic Bomb Mix 240 100 180 120

G

Egg yolks

G

Whole eggs

G

Caster sugar

G

Wntcr

110

G

Milk full fat

320

c

Basic Bomb Mi.x

400 315

G

Whipping cream 35% MG

G

Dark chocolate 66%

Poacb the egg yolkl:, whole eggs, sugar and water together at

82-

840C in a bain-marle. Beat at medium spccd. Stop before the mixture

is

completcly cold and mnke the mousse immediately.

Heat the milk, gtadunlly pour it onto the chocolate melted to 50550C for dark chocolate. Use n whisk to emulsify. Blcnd to perfect the emulsion. Whlp the crcnm. Check the temperature of the couverture is

between

40-45°C, dcpcnding on the type of

couverture and thea stabilize if ncc:cssaty with a little of the whippcd cream. Finish by carcfuUy folding the rcsulting pâte à bombe into the remaining whippcd crcam using a rubber spatula. Use immediatcly.

DARKGLAZE 150

G

Water

300

G

Sugar

300

G

Glucose

200 120 330

G

Condensed milk

G

Mass gelatin

G

Dark chocolate

QS

G

Red color

QS

G

Gold metalic

Cook sugar, \Wter and glucose to 103 t. Add the condensed milk gelatin mass. 3. Pour into the chocolate coverrure and mix.

and

Use between 30-33 t

BLACKPAINT 300 150

G

Dark chocolate 66%

G

Cocoar butter

QS

G

Red colors

Mclt together and spray at 40"C the frozen cakes theo decorate.

K /\ R I M •

1101 rlf,!l 1

B O U R G I ur

' ·01 n \1

\ \IJI..,I·..,

•

K/\ R IM •

BOU R G !

111 )1 I H}I 1 lll·, lii i i i i \ 1 \ '\ IH:-;1 !"

•

PISTACHE 100% PISTACHIO TENDER BISCUIT- CRUNCHY PISTACHIO- MOUSSE HALAWA PISTACHIO­ NAMELAKA PISTACHIO- GREEN PAINT- MIRROR GLAZE

INDIVIDUAL CAKE

PIS TACH IO TENDER BI SC UIT 245

G

Whole pistachlo roasted

ln the Robot coupe mix the pistachio; sugar and pistachio paste

45

G

Pistachio paste

theo add the tcmper wholc eggs gradually to perfect the emulsion.

200

G

Sugar

Pour in the melted butter and mix again for 2 minutes. Whip the

365

G

Whole eggs

egg whites and sugar n i to meringue. Fold delicately the 2 mixtures

100

G

Butter

theo spread the biscuit on silpat and frame, bake at 180°C for 20

80

G

Eggwhltes

minutes. Reserve for ovemight in chiller before using.

50

G

Sugar

QS

G

Orange 2est

CRU NCH Y PISTACH IO CRUMBLE PISTACHIO 105

G

Butter

Mix ail the ingredients deücately. Spread the streusel onto the

42

G

Sugar

silpain mat and &ceze for hou.r. Bake at 120°C for 25 minutes.

137

G

Flour

Reserve for montage.

1.5

G

Salt

32

G

Pistacbio paste Callebaut

106

G

White chocolate 33%

64

G

ButteE

212

G

Pistacbio praline

317

G

Crumble pistachio

3

G

Fleur de Sel

Melt the ivory chocolate theo add the butter and the praline paste. Finish by adding the crumble and salt spread the crumble betweeo 2 plastic sheets and freeze.

MIRR OR GLAZE

127

G

Water

254

G

Sugar

254

G

Glucose

171

G

Coodenscd milk

119

G

Cocoa butter

78

G

Mass gelatin

QS

G

Green colors

QS

G

Gold metallic powder

Cook watcr, sugar and glucose at 1 05°C, add the condensed milk following by the melted mass gelatin. Pour n i to the mclted cocoa butter theo finish by adding the colors and bleod. Reserve the glazc for overnight in chiller. Use at 32°C on the frozen cakes.

51

K J\ RIM

BOURG !

MOUSSE HALAWA PISTACHIO BASIC CUSTARD CREAM

250

G

Whole milk

250

G

Crearn

100

G

Eggyolks

50

G

Sugar

500

G

Basic custard

100

G

Halawa

70

G

Gelatio mass

70

G

Pistachio paste Callebaut

400

G

Whipping cream 35% MG

Bring the cream to the boil with the milk and pour the mixture over the eggs, previously mixed (but not beaten) with the sugar. Cook the mixture at 82-84°C until it coats the back of a spoon. Strain through a wire chinois and use immediately, or cool rapidly

and set aside in a refrigerator. Make an emulsion with the

pistachio paste and the custard. The temperature should be 45500C. If needs be, stabilize the emulsion by adding a small amount of the lightly whipped cream. Fold the rest of cream delicately and use immediately.

GREEN PAINT 700

G

Ivory chocolate

300

G

Cocoa butter

QS

G

Green color lyposoluble

QS

G

Gold metallic powder

Melt together the chocolate and cocoa butter add the colors then blend perfectly. Use at 40°C on the froz.en cakes.

PISTACHIO NAMELAKA

Melt the chocolate down to 45/50°C and weigh glucose out on

200

G

Milk full fat

10

G

Glucose

top. Bring the milk to the boil, stir the softencd and drained

400

G

Whipping cream

gelatin in and strain through. Pour the hot liquid gradually in, stirring at the centre to obtain a smooth, sbiny and elastic texture.

340

G

White chocolate 33%

24

G

Mass gelatin

90

G

Pistacbio paste callebaut

Pour the liquid cold cream in and process with band held blender for few seconds. Leave to set in the refrigerator ovcrnigbt hefore making the quenelles

or

piping the mixture.

KA R I M

BOURG !

1\111 1 11,!1 1 Ill-. t:ol 11\1 \ \lliSI· S

MONTAGE:

•