Sweet Side of Nature Ebook [PDF]

Zitiervorschau

1- The sweet side of nature

2- The sweet side of nature

Contents Foreword Notes by GD

4 6

Recipes Apple Pie

9

Red Berries Charlotte

62

Blueberry Cheese Cake

67

My Forest

70

Mille Feuille

75

Paris Love

80

Tiramisu Eclair

84

Apricot Pistachio Pie

13

Coffee Roll Cake

89

Blackberry Tart

16

Berry Roll

92

Blueberry Tart

20

Chocolate Lava Cake

96

Lemon Pie

23

Sicilian Cannoli

99

Eggs Otic Tart

27

Caramel Flan

102

Summer Tart

32

Brioche Parisienne

106

Cherry Clafoutis

36

Burger Buns

110

Carrot Cake

39

Kougelphopf

114

Lamington Cake

42

Lemon Tea Cake

117

Honey Cake

47

Madeleine

121

Red Velvet Cake

50

Opera Cake

53

Fraisier

58

3- The sweet side of nature

Acknowledgments 125

Foreword If a spirit had come to me in my dreams in mid-March to warn me I would have to cancel my entire schedule of demonstrations, master classes and consultations with professional and amateur pastry enthusiasts around the world through the end of 2020, I would not have thought much of it and would have taken her for a fiendish little imp. And yet, that is exactly what happened. On March 13th, 2020, I was visiting my family in Burgundy when the widespread lockdown in France, and most of the world, began. A visit to my childhood home turned into a months long stay. I had not lived there since I left to start my pastry studies at just 15-years-old. After spending the first few days in disbelief as my business began to collapse, I quickly realized that if I wanted to stay happy I had to continue to follow my pastry passion. But how? I was in my childhood kitchen without the sophisticated equipment I was accustomed to using. All I had to work with were a few metal molds, some of which were inherited from my great uncle who was a beekeeper and made his own honey spice bread. I had no silicone molds or blast chillers that make my usual modern cakes possible. I had to adapt, to make do with simple tools and local supplies. It was such a pleasure to rediscover local ingredients: farm fresh eggs, superior quality butter, organic flour and flavorful, in-season fruits. After spending years traveling and working abroad, I was used to working with ingredients that had been preserved or frozen. Learning how to utilize fresh ingredients was invigorating. I decided that during lockdown, I would make a different kind of pastry, the kind that is only possible using the simple ingredients and basic equipment of the French countryside. It would be a return to my roots and to my country’s emblematic and traditional sweets, but with influences from all of the countries I had explored: the classics, but from the vantage point of a pastry chef with more than twenty years of experience. 4- The sweet side of nature

I aimed to push the limits and modernize classic recipes to create something unique. I played with shapes, added decorative elements and combined flavors to add more sensory stimulation to traditional pastries. These creations reminded me of family meals and festive desserts that the people who tasted them could relate to. I abandoned my usual style of presentation and decided to integrate the countryside that surrounded me and acted as my playground for those months. My photo staging evolved with the seasons: the blooming forsythias in Spring were the ideal backdrop for a millefeuille, a silvergray slate contrasted with the garnet of the cherries in a Summer tart, whites and browns of birch bark harmonized with the pattern of tiramisu and a raspberry tart sparkled against a backdrop of stars. I used what nature offered; it felt natural. Gradually, I found harmony in this new way of life, and my creative energy increased tremendously when I thought of the possibilities that nature, the seasons and online connections with other pastry lovers offered. I created

more than 60 recipes using seasonal fruits: strawberries, raspberries, cherries, apricots, black currants and apples. I took pleasure in collaborating with my young cousin who studies graphic design and created illustrations of my creations from this unique time. I made cakes for Easter, a neighbor’s birthday and a thank you gift when someone lent a helping hand. These are the everyday pastries that are a part of life during lockdown. Will I go back to my previous style of pastry? Did this period start an evolution of my style? Only time will tell. What I am certain of is the pleasure I derived from creating these pastries and the joy sharing them with you brings me. I assure you that you already have everything you need in your kitchens to make these recipes with ease. Revisiting and revising traditional recipes was not inspired trends, but by a return to the origins of my profession. I am excited to share these creations with you; are you ready to get started?

Grégory Doyen

5- The sweet side of nature

Notes by GD All recipes in this eBook are made with natural and organic ingredients whenever possible and with limited use of colorants or artificial preservatives. Before you get started, here are a few tips and explanations to help you out:

• All measurements are in grams. I recommend using an electric scale.



• Each recipe has an accompanying illustration that gives an interior view of the dish.



• Temperatures are listed in both Celsius and Fahrenheit. For recipes that require ingredients or mixtures at a certain temperature, I recommend an instant-read thermometer.



• All baking sheets are 30 x 20 cm and specifically made for

home ovens.

• I used ingredients from French brands and local

farmers in my recipe testing. I find these to have the best quality and consistency.

• I use chocolate from Weiss Chocolate ® but also give the percentage of cocoa in the recipes so you can use whatever brand is available to you.



• I use fruit purees from Les Vergers Boiron®. I recommend pasteurized fruit purees but you can also make purees yourself from fresh or frozen fruits and berries.



• For dairy products, I use 1.8% semi-skimmed milk, butter with 82% butterfat and cream with 35% fat content.



• I always prefer fresh, in season berries, but if you ever have difficulty finding them you can use canned or frozen ones for cooking. For decorating, you will still need fresh berries.



• Many recipes call for honey or invert sugar. I usually use invert sugar but if you have trouble sourcing it, you can use honey instead.

6- The sweet side of nature



• Gelatin is referred to as “gelatin mix” and refers to a fish gelatin in powder form with a density of 200 bloom. Soak 10 grams of this gelatin mix in 65 grams of water. If you only have gelatin leaves (200 bloom or gold) add 6.5 times the weight of the sheet in water.



• Recipes that use pectin call for “pectin NH,” which is made by many brands.



• In this book, I call for vanilla beans and vanilla paste but you can use vanilla extract instead or omit it altogether.



• I use molds made by Silikomart®, Gobel® or Guy Demarle®.



• All ovens are different. Make sure you pay attention while baking a recipe for the first time and adjust the



time or temperature accordingly so your pastries cook properly.

• Recipes are classified by difficulty.



* easy for everyone ** suitable for home bakers *** difficult for beginners Now you have all the information you need to get started and succeed! I hope you embrace the challenges offered in The Sweet Side of Nature and the art of home baking. Enjoy! If you have any comments or questions, please write an email to Gregory Doyen at [email protected]

7- The sweet side of nature

In early spring, the Forsythia’s bright golden-yellow flowers are abundant. Nature is gorgeous; it’s my source of inspiration when I am creating.

8- The sweet side of nature

9- The sweet side of nature

Apple Pie

SERVES 8

DIFFICULTY

***

PREPARATION 1 hr

COOK 35 mins

REFRIGERATE 5 hrs

Inverse Puff Pastry Dough Butter Block 320 g

Butter

130 g

All-Purpose Flour

450 g

TOTAL

Mix the butter and flour in the bowl of a stand mixer fitted with the paddle attachment until well combined. Press it between 2 pieces of parchment paper or guitar sheets and roll it out to create an even, flat square 25 cm x 25 cm. Refrigerate for at least 30 minutes.

Dough Block 300 g

All-Purpose Flour

125 g

Water

10 g

Salt

95 g

Butter

5g 535 g

White Vinegar TOTAL

10- The sweet side of nature

Mix all ingredients in a stand mixer fitted with the dough hook until dough is developed, about 5 minutes. Roll the dough into a 12.5 cm x 25 cm rectangle, cover in plastic wrap and refrigerate for 1 hour.

Folding the dough STEP 1 Remove the chilled butter block from the refrigerator and place on a lightly floured workspace. Place the butter block on top of the dough block on the right and fold the dough over the butter to cover it. Press down on all sides to seal. STEP 2 Roll out the dough lengthwise until it is three times as long as it is wide and about 6 mm thick. Brush off any excess flour. STEP 3 Fold the dough in thirds (a letter fold). This completes a single turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. STEP 4 Remove the dough from the refrigerator and place on the workspace with the seam to the right. Roll out the dough until it is once again three times as long as it is wide and about 6 mm thick. Brush off any excess flour. STEP 5 Fold the dough in 4 (a book fold). This completes a double. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. STEP 6 Repeat both the letter and book folds following the same process. Wrap the dough in plastic wrap and refrigerate overnight.

Apple Compote 300 g

Golden Apples

Wash, peel and core the apples then cut them into small cubes.

20 g

Honey

10 g

Vanilla Paste

In a medium saucepot, cook the apples with the honey and vanilla paste until they have broken down to the consistency of a puree. Emulsify with a hand blender.

330 g

TOTAL

Keep chilled until ready to use. This can be made ahead of time,

11- The sweet side of nature

Assembly 1. Inverse puff pastry dough 2. Apple compote 3. Fresh apples Remove dough from refrigerator and roll out to 5 mm thick. Place on a baking tray. Dock the dough by poking holes in it with a fork. Refrigerate for 30 minutes. Remove from the refrigerator and place a 25 cm round, metal cake ring on top of the dough. Trim the edges around the ring, leaving a border of at least 1 cm. Fill the cake ring with the apple compote, spreading it across the whole surface. Slice 4 apples. Working your way from the outer edge towards the center, place the slices in a concentric circle on top of the compote. Bake at 170˚C/340˚F for approximately 30 minutes. Remove from the oven and increase the oven temperature to 200˚C/390˚F. Cut away the excess dough from around the edge of the cake ring. Heavily dust the tart with icing/powdered sugar. Bake for 5 minutes more to caramelize the apples. Remove from oven, remove cake ring and serve while warm.

Special Tools 40 x 30 cm baking tray Guy Demarle® Mandoline Ø25 cm metal cake ring

Decoration Icing sugar

Tips from GD Feel free to use store-bought puff pastry. I prefer Cripps Pink or Pink Lady apples for the top layer.

12- The sweet side of nature

13- The sweet side of nature

Apricot Pistachio Pie

SERVES 8

DIFFICULTY

*

PREPARATION 30 mins

COOK 50 mins

REFRIGERATE 2 hrs

Sweet Dough 40 g

Almond Powder

75 g

Cornstarch

Sift the almond powder, cornstarch, flour, salt and icing/powdered sugar into the bowl of a stand mixer fitted with the paddle attachment.

All-Purpose Flour

Dice the butter and incorporate into the dry ingredients.

270 g 1g

Salt

135 g

Icing/Powdered Sugar

140 g

Butter, cold

75 g

Whole Eggs

735 g

Mix until crumbly. With the mixer running on low, slowly add the eggs. Refrigerate for 2 hours before using.

TOTAL

Pistachio Sponge 130 g

Whole Eggs

150 g

Raw Marzipan, 50%

Add the eggs, marzipan and honey to the bowl of a food processor and blend until soft. Transfer to a stand mixer fitted with the paddle attachment and beat until it is light and smooth.

10 g

Honey

55 g

Butter, melted

25 g

Pistachio Paste

Add the 50˚C/122˚F melted butter and the pistachio paste and mix on low until combined.

15 g

Cake Flour

15 g

Cornstarch

Add the dry ingredients and mix gently with a spatula to combine.

2g

Baking Powder

1g

Salt

400 g

TOTAL

14- The sweet side of nature

Assembly 1. Sweet dough 2. Pistachio sponge 3. Fresh apricots Roll out the dough until it is 3 mm thick then place it into the tart mold. Dock the bottom of the dough by poking small holes in it with a fork. Refrigerate for 10 minutes. Blind bake for 15 minutes at 160˚C/320˚F. Let cool before continuing. Pour half of the pistachio sponge into the tart shell. Pit the fresh apricots and cut into quarters. Tightly layer the apricots on top of the batter. Cover with the remaining pistachio sponge. Top with crushed pistachios, almonds and a layer of icing/powdered sugar. Bake at 165˚C/330˚F for 15 minutes. Let cool for at least 2 hours before serving.

Special Tools Gobel® Ø22 cm perforated tart mold

Decoration Icing sugar Fresh apricots Crushed pistachios and almonds

Tips from GD Use firm apricots or swap them for firm peaches. If you cannot get pistachio paste you can omit it from the sponge.

15- The sweet side of nature

16- The sweet side of nature

Blackberry Tart

SERVES 8

DIFFICULTY

**

PREPARATION 1 hr 30 mins

COOK 30 mins

REFRIGERATE 3 hrs

Black Charcoal Sweet Dough 200 g 30 g

All-Purpose Flour Cornstarch

5g

Black Bamboo Charcoal Powder

2g

Salt

Sift the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Dice the butter and incorporate into the dry ingredients. Mix until crumbly.

80 g

Icing/Powdered Sugar

20 g

Cocoa Powder

With the mixer running, slowly add the eggs and mix until well combined.

120 g

Butter, cold

Refrigerate for 2 hours before using.

50 g

Whole Eggs

505 g

TOTAL

Poppy Cream 85 g

Butter, softened

85 g

Icing/Powdered Sugar

80 g

Whole Eggs, at room temperature

85 g

Almond Powder

15 g

Cornstarch

1 10 g 360 g

Lemon, zested Poppy Seeds TOTAL

17- The sweet side of nature

Cream the butter and icing/powdered sugar. Slowly add the eggs, mixing with a spatula. Add the almond powder, cornstarch, lemon zest and poppy seeds and mix to combine. Refrigerate for 2 hours before using.

Blackberry Cream 35 g

Whole Egg

Whip the egg and egg yolks with the sugar.

30 g

Egg Yolks

15 g

Granulated Sugar

Pour the warm blackberry puree into the egg mixture and heat to 83˚C/181˚F. Cook for 20 seconds, then add the gelatin mix.

110 g

Blackberry Puree, warm

10 g

Gelatin Mix

35 g

Butter, cold

235 g

Cool to 40˚C/104˚F then add the butter. Emulsify. Let cool before using.

TOTAL

Assembly 1. Black charcoal sweet dough

2. Poppy cream

3. Blackberry cream

4. Fresh blackberries

Roll out the dough until it is 3 mm thick, then place it into the tart mold. Dock the bottom of the dough by poking holes in it with a fork. Refrigerate for 10 minutes. Blind bake for 15 minutes at 165˚C/330˚F. Let cool before continuing. Pour the poppy cream into the tart shell. Top with fresh blackberries. Bake for another 15 minutes. After baking, top with the blackberry cream and refrigerate for at least 30 minutes. Top with fresh blackberries and verbena or other edible leaves.

Special Tools Gobel® Ø18 cm perforated tart mold

Decoration Edible flowers Verbena leaves

Tips from GD You can use frozen blackberries or any other red berries inside the tart.

18- The sweet side of nature

In all my pastries, I like to use the freshest ingredients but above all, a lot of flavour.

19- The sweet side of nature

20- The sweet side of nature

Blueberry Tart

SERVES 8

DIFFICULTY

*

PREPARATION 1 hr

COOK 35 mins

REFRIGERATE 2 hrs

Sweet Dough 40 g

Almond Powder

75 g

Cornstarch

Sift the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment and mix to combine.

All-Purpose Flour

Dice the butter and incorporate into the dry ingredients.

270 g 1g

Salt

135 g

Icing/Powdered Sugar

140 g

Butter, cold

75 g

Whole Eggs

735 g

Mix until crumbly. With the mixer running, slowly add the eggs and mix until well combined. Refrigerate for 2 hours before using.

TOTAL

Almond Cream 60 g

Butter, softened

60 g

Icing/Powdered Sugar

Cream the butter and sugar then slowly add the eggs then the almond powder, cornstarch and lemon zest. Mix with a spatula to combine.

45 g

Whole Eggs

60 g

Roasted Almond Powder

Refrigerate for 2 hours before using.

5g 1 230 g

Cornstarch Lemon, zested TOTAL

21- The sweet side of nature

Vanilla Cream 50 g

Egg Yolks

45 g

Granulated Sugar

10 g

All-Purpose Flour

10 g

Cornstarch

225 g 10 g 350 g

Put the egg yolks, sugar, flour and cornstarch in a mixing bowl and whisk until it turns from yellow to a pale cream color and thickens slightly, about 5 minutes.

Vanilla Paste

Transfer to a saucepan and add the milk and vanilla paste. Heat over medium-high, stirring occasionally, until the milk starts to simmer and a few small bubbles appear on the surface.

TOTAL

Remove from heat and cool to 4˚C/40˚F as quickly as possible.

Milk

Assembly 1. Sweet dough

2. Almond cream

3. Vanilla cream

4. Fresh blueberries

Roll out the dough until it is 3 mm thick then place it into the tart ring. Dock the dough by poking holes all over with a fork. Refrigerate for 10 minutes. Blind bake at 160˚C/320˚F for 15 minutes. Remove the ring and bake for another 5 minutes. Let cool before continuing. Pour enough almond cream into the tart shell so that the filling is 5 mm high. Bake for another 15 minutes. Let cool before continuing. Top with vanilla cream and refrigerate for at least 30 minutes. Garnish with fresh blueberries and edible flowers.

Special Tools Silikomart® Ø14 cm perforated tart ring

Decoration Fresh blueberries or raspberries

Tips from GD You can use any berries to make this pie. The quality of berries you use will influence the taste of the tart.

22- The sweet side of nature

23- The sweet side of nature

Lemon Pie

SERVES 9

DIFFICULTY

**

PREPARATION 1 hr

COOK 55 mins

REFRIGERATE 4 hrs

Sweet Dough 40 g

Almond Powder

75 g

Cornstarch

Sift the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment and mix to combine.

All-Purpose Flour

Dice the butter and incorporate into the dry ingredients.

270 g 1g

Salt

135 g

Icing/Powdered Sugar

140 g

Butter, cold

75 g

Whole Eggs

735 g

Mix until crumbly. With the mixer running, slowly add the eggs and mix until well combined. Refrigerate for 2 hours before using.

TOTAL

Hazelnut Cream 80 g

Butter

80 g

Icing/Powdered Sugar

60 g

Whole Eggs, at room temperature

80 g

Roasted Hazelnut Powder

10 g

Cornstarch

1 310 g

Lemon, zested TOTAL

24- The sweet side of nature

Cream the butter and sugar then slowly add the eggs then the hazelnut powder, cornstarch and lemon zest. Mix with a spatula to combine. Refrigerate for 2 hours before using.

Lemon Curd 125 g

Granulated Sugar

Combine all ingredients together in a saucepot and heat to 70˚C/160˚F while stirring.

125 g

Butter

110 g

Fresh Lemon Juice

Let cool for at least 2 hours before using.

90 g

2 450 g

Whole Eggs

Lemons, zested TOTAL

Marshmallow Meringue 70 g

Honey or Invert Sugar

60 g

Glucose Syrup

50 g

Gelatin Mix

120 g 70 g 370 g

In a saucepan, combine the honey or invert sugar, glucose and gelatin mix and heat to 50°C/122˚F.

Pasteurized Egg Whites

Whip the egg whites with the granulated sugar then pour into the honey mixture.

Granulated Sugar

Whip on low until you get a foamy texture, about 10 minutes.

TOTAL

Let rest for 5 minutes before using.

Assembly 1. Sweet dough 2. Hazelnut cream 3. Lemon curd 4. Marshmallow meringue Roll out the dough until it is 3 mm thick then place it into the tart rmold. Dock the dough by poking holes all over with a fork. Refrigerate for 10 minutes. Blind bake at 160˚C/320˚F for 15 minutes. Let cool before continuing. Pour the hazelnut cream into the tart shell and bake at 150˚C/300˚F for 10 minutes. Let cool before continuing. Top the tart with the lemon curd and smooth with a spatula. Before the oven cools, place the tart inside with the heat off for 30 minutes then remove and let cool at room temperature. Put the meringue into a piping bag fitted with a large, fluted tip. Pipe drops of meringue onto the tart one next to the other, starting on the outer edge and working inwards until you have covered the whole surface. Dust the top with ‘Sucre Neige.’ Refrigerate until ready to serve.

25- The sweet side of nature

Special Tools Gobel® 22 x 22 cm perforated tart mold

Decoration ‘Sucre Neige’ snow-white non-melting powdered sugar. Verbena leaves

Tips from GD Check that the lemon curd is cooked by shaking the mold, if it stays still the tart is done.

26- The sweet side of nature

27- The sweet side of nature

Eggs O tic Tart

SERVES 12

DIFFICULTY

**

PREPARATION 1 hr

COOK 17 mins

REFRIGERATE 4 hrs

Chocolate Sweet Dough 30 g 200 g 2g

Cornstarch All-Purpose Flour

Sift the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment and mix to combine.

Salt

Dice the butter and incorporate into the dry ingredients.

80 g

Icing/Powdered Sugar

20 g

Cocoa Powder

120 g

Butter, cold

45 g

Whole Eggs

495 g

Mix until crumbly. With the mixer running, slowly add the eggs. Mix until fully incorporated.. Refrigerate for 2 hours before using.

TOTAL

Peanut Caramel 75 g

Granulated Sugar

75 g

Water

In a saucepan, cook the sugar, water, honey and glucose until they form a caramel and reach 180˚C/156˚F.

15 g

Honey

25 g

Glucose Syrup

Pour in the cream, peanuts and salt.

75 g

Cream, hot

125 g

Crushed, Roasted Peanuts, warm

1g

Sea Salt

390 g

TOTAL

28- The sweet side of nature

Mix thoroughly and immediately pour into tart shell.

Milk Chocolate Ganache 120 g

Cream

Heat the cream with the glucose to 80°C/175˚F.

15 g

Glucose Syrup

20 g

70% Dark Chocolate

Pour over the chocolates then emulsify with a hand blender.

110 g

42% Milk Chocolate

265 g

TOTAL

Vanilla Chantilly 1

Vanilla Bean

200 g

35% Cream

Split and scrape the vanilla bean into the cream. Bring the cream to a boil in a small pot.

40 g

White Chocolate

15 g

Gelatin Mix

Combine the chocolate and gelatin mix.

255 g

TOTAL

After it boils, strain the cream into the chocolate and whisk gently. Emulsify with a hand blender. Refrigerate overnight before whipping.

Vegetal Jelly 15 g 240 g 25 g 280 g

Sosa ® Vegetal Gelatin

Combine all ingredients and bring to a boil.

Water Granulated sugar TOTAL

Mango Spheres Pour the mango puree into half-sphere silicone molds and freeze. Use as much mango puree as needed to fill your molds. Once frozen, dip each half-sphere into the 55˚C/130˚F vegetal jelly.

29- The sweet side of nature

Assembly 1. Chocolate sweet dough 2. Caramel peanuts 3. Milk chocolate ganache 4. Vanilla chantilly 5. Mango puree 6. Vegetal jelly Roll out the dough until it is 3 mm thick then place it into the tart ring. Dock the dough by poking holes all over with a fork. Refrigerate for 10 minutes. Blind bake at 160˚C/320˚F for 12 minutes. Remove the ring and bake for another 5 minutes. Let cool before continuing. Add the peanut caramel and let cool for 15 minutes. Top with the milk chocolate ganache and refrigerate for 30 minutes to set. Whip the vanilla chantilly until soft peaks form then pipe on top of the tart. Top with mango half-spheres. Let rest for 2 hours before serving.

Special Tools Silikomart® Ø4 and Ø5 cm half-sphere silicone molds Silikomart® Ø16 cm perforated tart ring

Decoration Mango puree Vegetarian jelly

Tips from GD You can make this tart without the mango half-spheres.

30- The sweet side of nature

I am often asked where my inspiration comes from. The answer is that I am inspired by the beauty of nature, music and art.

31- The sweet side of nature

32- The sweet side of nature

Summer Tart

SERVES 8

DIFFICULTY

*

PREPARATION 1 hr

COOK 25 mins

REFRIGERATE 2 hrs 30 mins

Sweet Dough 40 g

Almond Powder

75 g

Cornstarch

Sift the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment and mix to combine.

All-Purpose Flour

Dice the butter and incorporate into the dry ingredients.

270 g 1g

Salt

135 g

Icing/Powdered Sugar

140 g

Butter, cold

75 g

Whole Eggs

735 g

Mix until crumbly. With the mixer running, slowly add the eggs and mix until well combined. Refrigerate for 2 hours before using.

TOTAL

CitrusAlmond Cream 65 g

Butter, softened

65 g

Icing/Powdered Sugar

50 g

Whole Eggs

Mix together the softened butter and icing/powdered sugar with a spatula. Slowly add the eggs then incorporate the almond powder, cornstarch and zests until fully mixed.

65 g

Almond Powder

Refrigerate for 2 hours before using.

5g

Cornstarch

1

Lemon, zested

1

Orange, zested

250 g

TOTAL

33- The sweet side of nature

Raspberry Coulis 105 g

Raspberry Puree

105 g

Frozen Raspberries

35 g

Heat the puree and frozen raspberries in a small saucepan to 40˚C/104˚F.

Granulated Sugar

6g

NH Pectin

Combine the sugar and pectin then add it to the puree and bring to a boil.

35 g

Gelatin Mix

Add the gelatin mix last.

TOTAL

Let cool completely before using.

285 g

Assembly 1. Sweet dough

2. Citrus almond cream

3. Raspberry coulis

4. Fresh strawberries

5. Neutral mirror glaze Roll out the dough until it is 3 mm thick then place into a tart mold. Dock the bottom of the tart all over by poking holes with a fork. Refrigerate for 10 minutes. Blind bake at 160˚C/320˚F for 15 minutes. Let cool before continuing. Pour the citrus almond cream into cooled tart and place strawberries inside. Bake for 15 minutes. Let cool before continuing. Pour the raspberry coulis over the top of the tart and freeze for 20 minutes, or until set. Cover the tart with the neutral mirror glaze and decorate with fresh berries.

Special Tools Gobel® Ø22 cm perforated tart mold

Decoration Fresh berries

Tips from GD The tart can be kept in the refrigerator without the mirror glaze and decorations.

34- The sweet side of nature

Cherries are in abundance at the beginning of June, making it the perfect time to create desserts with this fruit. I love simple things and this cherry clafoutis is truly delightful.

35- The sweet side of nature

36- The sweet side of nature

Cherry Clafoutis

SERVES 10

DIFFICULTY

*

PREPARATION 30 mins

COOK 55 mins

REFRIGERATE 2 hrs

Linzer Shortbread 190 g

All-Purpose Flour

110 g

Icing/Powdered Sugar

75 g 5g 150 g 45 g 575 g

Hazelnut Powder

Sift the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment.

Vanilla Powder

Dice the butter and incorporate into the dry ingredients. Mix until crumbly.

Butter, cold

With the mixer running, slowly add the eggs. Mix until combined.

Egg Yolks TOTAL

Refrigerate for 2 hours before using.

Cream for Clafoutis 20 g

Egg Yolk

85 g

Whole Eggs

In a mixing bowl, whisk together the whole eggs, yolk and sugar until well combined. Add the cornstarch and whisk until there are no lumps.

40 g

Brown Sugar

10 g

Cornstarch

Add the cream, milk and salt then beat with a hand mixer for 1 minute.

150 g

35% Cream

150 g

Milk, cold

1g 455 g

Salt TOTAL

37- The sweet side of nature

Assembly 1. Linzer shortbread 2. Cream for clafoutis 3. Cherries Roll out the Linzer shortbread until it is 3 mm thick then place into a tart mold. Dock the bottom of the tart all over by poking holes with a fork. Refrigerate for 10 minutes. Blind bake for 15 minutes at 160˚C/320˚F. Let cool before continuing. Increase oven temperature to 170˚C/340˚F. Place the pitted cherries in the bottom of the tart then cover with the cream for clafoutis. Bake at 160˚C/320˚F for 40 minutes. Let cool and dust with powdered sugar.

Special Tools Gobel® Ø22 cm perforated tart mold

Decoration Powdered sugar

Tips from GD You can use canned cherries but be sure to drain the excess liquid before using. You can also make this clafoutis with fruits like peaches, apricots or raspberries. Use whatever is in season. The clafoutis can be served warm or cold; however, cutting it into portions while cold will lead to neater servings. If you wish to serve it warm, reheat after slicing.

38- The sweet side of nature

39- The sweet side of nature

Carrot Cake

SERVES 12

DIFFICULTY

*

PREPARATION 1 hr

COOK 30 mins

REFRIGERATE 4 hrs

Carrot Cake Sponge 100 g 200 g 50 g 25 g 2g

190 g 5g 4g 3g

65 g

140 g 115 g 140 g 1035 g

Pineapple

Carrots, shredded

Cut the pineapple into small cubes and cook until most of the water has evaporated. Let cool.

Raisins, soaked in hot water Dark Rum

Combine the shredded carrot, soaked raisins, cooked pineapple, rum and cinnamon in a bowl.

Cake Flour

Sift together the cake flour, baking powder, baking soda, salt and walnut powder.

Baking Soda

Whisk together the eggs and brown sugar until emulsified and light in color. Slowly incorporate the canola oil.

Walnut Powder

Combine the dry ingredients, egg mixture and carrot mixture.

Whole Eggs

Light Brown Sugar

Divide the batter and pour into two 33.5 x 24 cm silicone baking pans (Flexipan origine).

Canola Oil

Bake at 175˚C/350˚F for 15-18 minutes.

Cinnamon

Baking Powder Salt

TOTAL

Cheese Cream Frosting 90 g

Granulated Sugar

In a small saucepan, combine the sugar, honey or invert sugar and water and heat to 118˚C/245˚F.

25 g

Water

Add the egg whites and whisk to create a soft peak meringue.

5g

40 g 95 g

200 g 455 g

Honey or Invert Sugar Egg Whites

Butter, softened

Philadelphia Cream Cheese, softened TOTAL

40- The sweet side of nature

Add the 35˚C/95˚F butter and mix until incorporated. Add the cream cheese and mix with a spatula until well combined. Refrigerate before using.

Assembly 1. Linzer shortbread 2. Cream cheese frosting Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake. Cut the sponge into four equal rectangular parts that will fit into the cake frame. Alternate layering the sponge and cream cheese frosting, smoothing the frosting with a spatula. End with a layer of cake. Refrigerate for 1 hour. Remove the cake frame and pipe small drops of the frosting into tight rows on the top of the cake. Decorate with your choice of nuts.

Special Tools Guy Demarle ® 23.7 x 17 x 4.5 cm cake frame Guy Demarle ® 33.5 x 24 cm Flexipan origine

Decoration Crushed pistachios and almonds

Tips from GD You can freeze this cake without decoration. It tastes even better on the second day!

41- The sweet side of nature

42- The sweet side of nature

Lamington Cake

SERVES 6

DIFFICULTY

*

PREPARATION 1 hr

COOK 15 mins

REFRIGERATE 2 hrs

Sponge Cake 75 g

Raw Marzipan, 50%

40 g

Honey

10 g

Vanilla Paste

250 g

Whole Eggs, at room temperature

90 g

Granulated Sugar

60 g

Butter, melted

125 g

Cake Flour

10 g

Cornstarch

2g 660 g

Mix the marzipan, honey, vanilla paste, eggs and sugar in a food processor until smooth. Transfer to a stand mixer fitted with the paddle attachment and mix until light and smooth. Add the 40˚C/105˚F butter. Sift the flour, cornstarch and baking powder. With the mixer on medium, add in the dry ingredients. Pour the batter into a 33.5 x 24 cm silicone pan (Flexipan origine). Bake at 165˚C/330˚F for 15 minutes or until the sponge rises.

Baking Powder TOTAL

Strawberry Coulis 125 g

Strawberry Puree

Combine the purees and invert sugar or honey and heat to 40˚C/104˚F.

20 g

Raspberry Puree

20 g

Invert Sugar or Honey

Mix the pectin and sugar then add to the purees and bring to a boil.

3g

NH Pectin

20 g

Granulated Sugar

25 g

Gelatin Mix

210 g

TOTAL

43- The sweet side of nature

Add the gelatin mix last. Let cool completely before using.

Chocolate Ganache 250 g 25 g 190 g 15 g 480 g

35% Cream Glucose Syrup

Bring the cream with the glucose to a boil. Pour over the chocolate and mix with a spatula until smooth and shiny. Add the butter last.

67% Dark Chocolate

Emulsify then leave to set before using.

Butter TOTAL

Mascarpone Chantilly 35% Cream, divided

Heat 200 g cream with the honey and vanilla paste to 65°C/150˚F.

10 g

Honey

10 g

Vanilla Paste

45 g

34% White Chocolate

Combine the chocolate and gelatin mix. Pour the cream mixture over the chocolate and whisk gently to combine. Add the mascarpone and remaining 65 g of cold cream. Emulsify with a hand blender.

20 g

Gelatin Mix

75 g

Mascarpone

Refrigerate overnight before whipping.

265 g

425 g

TOTAL

Assembly 1. Sponge cake 2. Strawberry coulis 3. Chocolate ganache 4. Mascarpone chantilly Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake. Cut the sponge into 2 equal rectangles. Slice away the outer edge of the sponge that darkened while baking so you are left with a uniform block of cake. Spread the strawberry coulis on top of one piece of cake and smooth with a spatula. Top with the second piece of cake and refrigerate for 1 hour. Heat the chocolate ganache to 27˚C/80˚F then use it to top the cake. Sprinkle coconut powder all over. Whip the mascarpone chantilly then use it to pipe decorations on top of the cake. Garnish with fresh strawberries and chocolate leaves.

44- The sweet side of nature

Special Tools Guy Demarle® 23.7 x 17 x 4.5 cm cake frame Guy Demarle® 33.5 x 24 cm Flexipan origine

Decoration Coconut powder Mascarpone chantilly Fresh strawberries Chocolate leaves

Tips from GD The traditional Lamington cake uses strawberry, but you can use any other flavor of jam as well.

45- The sweet side of nature

Revisiting traditional recipes wasn’t inspired by a trend but by a return to the origins of my profession.

46- The sweet side of nature

47- The sweet side of nature

Honey Cake

SERVES 8

DIFFICULTY

**

PREPARATION 1 hr

COOK 20 mins

REFRIGERATE 3 hrs

Honey Cake Sponge 75 g 125 g 3g 6g 30 g 45 g 135 g 60 g 50 g 10 g 120 g 1 1 655 g

Pecan Powder Cake Flour Baking Powder Baking Soda Whole Egg Egg Yolks Organic Honey Egg Whites Granulated Sugar Lemon Juice Butter, melted Lemon, zested Orange, zested TOTAL

Put the pecan powder and half of the flour in the food processor and process into a fine powder. Sift together with the remaining flour, baking powder and baking soda. In a mixing bowl over a 65˚C/150˚F water bath, mix the egg, egg yolks and honey. Whip until foamy. The final temperature of the eggs should be around 30˚C/86˚F. Whip the egg whites and sugar into a soft peak meringue. Add the lemon juice. Add the 45˚C/113˚F butter into the first egg mixture then gently fold in the meringue. Slowly add the dry ingredients and citrus zest and stir to combine. Spread equally into two 33.5 x 24 cm silicone pans (Flexipan origine). Bake at 165˚C/330˚F for 13 minutes.

Honey Cake Syrup 45 g

½ ½

1 10 g

½

15 g 45 g 115 g

Water Cinnamon Stick Orange, zested Whole Star Anise Lemon juice Lemon, zested Organic Honey Orange Juice TOTAL

48- The sweet side of nature

Combine all ingredients together, bring to a boil and infuse for 30 minutes before using.

Mascarpone Chantilly 35% Cream, divided

Heat 200 g cream with the honey and vanilla paste to 65°C/150˚F.

10 g

Honey

10 g

Vanilla Paste

45 g

34% White Chocolate

Combine the chocolate and gelatin mix. Pour the cream over the chocolate and whisk gently. Add the mascarpone and remaining 65 g of cream.

20 g

Gelatin Mix

75 g

Mascarpone

Emulsify with a hand blender.

265 g

425 g

Refrigerate overnight before whipping.

TOTAL

Assembly 1. Honey cake sponge

2. Honey cake syrup

3. Mascarpone chantilly

Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake. Cut the sponge into the 4 equal rectangles with the dimension of the frame. Whip the mascarpone chantilly. Top each layer of cake with the honey cake syrup then the mascarpone chantilly, smoothing the top with a spatula. Cover the last layer with a very thin layer of tchantilly. Place the layers one on top of the other inside the cake frame. Cook the remaining cake in a 90˚C/194˚F oven until it has dried out then blend in a blender or food processor until it is a thin powder. Dust over the top of the cake to cover the cream. Refrigerate for 1 hour then remove the cake frame.

Special Tools Guy Demarle® 23.7 x 17 x 4.5 cm cake frame Guy Demarle® 33.5 x 24 cm Flexipan origine

Decoration Honey cake powder

Tips from GD You can swap the pecan powder for walnut powder in the sponge. You can also use maple syrup instead of honey in the cake syrup. This cake tastes best after a day in the refrigerator. 49- The sweet side of nature

50- The sweet side of nature

Red Velvet Cake

SERVES 10

DIFFICULTY

**

PREPARATION 1 hr

COOK 35 mins

REFRIGERATE 1 hr

Red Velvet Sponge 85 g

150 g 195 g 85 g 4g

80 g

100 g 20 g 20 g 4g 4g

70 g 4g 4g 825 g

Egg Yolks

Whip together the egg yolks, whole eggs and 125 g granulated sugar.

Granulated Sugar, divided

Separately, whip the egg whites with the remaining 70 g granulated sugar.

Whole Eggs Egg Whites

Fat Soluble, Powdered, Red Food Coloring Butter, melted Cake Flour

Add the red food coloring to the melted butter. Sift together the cake flour, cornstarch, cocoa powder, baking powder and baking soda.

Cocoa Powder

Mix together the yogurt, vanilla paste and white vinegar then combine the mixture with both egg mixtures and the dry ingredients. Stir in the colored butter last.

Baking Soda

Pour the batter equally into two 33.5 x 24 cm silicone pans (Flexipan origine).

Cornstarch

Baking Powder Yogurt

Vanilla Paste

Bake at 165˚C/330˚F for 11 minutes.

White Vinegar TOTAL

Raspberry Coulis 105 g

Raspberry Puree

35 g

Frozen Raspberries

In a small saucepan, heat the puree and frozen raspberries to 40˚C/104˚F.

Granulated Sugar NH Pectin

Combine the sugar and pectin then add to the puree and bring to a boil.

105 g 6g

35 g 285 g

Gelatin Mix TOTAL

51- The sweet side of nature

Add the gelatin mix last. Let cool completely before using.

Cream Cheese Frosting 90 g 5g 25 g 40 g 95 g 200 g 455 g

Granulated Sugar Honey or Invert Sugar Water Egg Whites Butter, softened

In a small saucepan, combine the sugar, honey or invert sugar and water and heat to 118˚C/245˚F. Add the egg whites and whisk to create a soft peak meringue. Add the 35˚C/95˚F butter and mix until incorporated. Add the cream cheese and mix with a spatula until well combined.

Philadelphia Cream Cheese, softened

Refrigerate before using.

TOTAL

Assembly 1. Red velvet sponge

2. Raspberry coulis

3. Cream cheese frosting

Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake. Cut the sponge into the 3 equal rectangles to fit the dimensions of the frame. Place the cake in the frame followed by a thin layer of raspberry coulis and a layer of cream cheese frosting. Repeat with the remaining layers. Bake the remaining cake until it has dried out then use a blender or a food processor to turn it into a fine powder. Top the cake with more frosting and a sprinkle of the powder. Refrigerate for 1 hour then remove the cake frame. Pipe drops of frosting of various sizes on the top and garnish with fresh berries, edible flowers and green leaves.

Special Tools Guy Demarle® 23.7 x 17 x 4.5 cm cake frame Guy Demarle® 33.5 x 24 cm Flexipan origine

Decoration Red velvet powder Fresh berries Edible flowers and green leaves

Tips from GD A classic red velvet cake only uses cream cheese frosting, but I think the coulis makes the cake more interesting and flavorful. Feel free to try both ways.

52- The sweet side of nature

53- The sweet side of nature

Opera Cake

SERVES 12

DIFFICULTY

**

PREPARATION 1 hr

COOK 15 mins

REFRIGERATE 2 hrs

Almond Sponge 190 g

Whole Eggs

Whip the whole eggs with 110 g sugar until it forms soft peaks.

155 g

Granulated Sugar, divided

Sift together the flour, almond powder and cornstarch.

40 g 130 g

Cake Flour Almond Powder

10 g

Cornstarch

110 g

Egg Whites

1g 25 g 660 g

Whip the egg whites with the remaining 45 g sugar and salt until it forms a soft peak meringue. Add the melted butter into the first egg mixture then fold in the meringue.

Butter, melted

Add the dry ingredients last and mix to incorporate. Pour equally into two 33.5 x 24 cm silicone pans (Flexipan origine).

TOTAL

Bake at 165°C/330˚F for 12 minutes.

Salt

Coffee Syrup 170 g 15 g 185 g

Strong Filtered Coffee Gelatin Mix TOTAL

54- The sweet side of nature

Heat coffee to 40°C/105˚F. Add the gelatin mix and cool to 35°C/95˚F to spread on the almond sponge.

Chocolate Cream 65 g

35% Cream

60 g

Milk

Heat the cream, milk, eggs yolks and honey or invert sugar to 83°C/180˚F.

25 g

Egg Yolks

10 g

Honey or Invert Sugar

Combine the chocolate and gelatin mix.

70 g

64% Dark Chocolate

10 g

Gelatin Mix

240 g

Pour the cream mixture over the chocolate. Emulsify with a hand mixer and pour directly into the form.

TOTAL

Coffee Buttercream 180 g

Granulated Sugar

Combine the sugar and water and cook to 118˚C/245˚F.

45 g

Water

65 g

Egg Whites

Whip the egg whites until soft and light like an Italian meringue then add the 38˚C/100˚F butter.

190 g 15 g 495 g

Butter, softened Coffee Extract

Fully combine then add the coffee extract and stir to incorporate.

TOTAL

Chocolate Ganache 250 g 25 g 190 g 15 g 480 g

35% Cream Glucose Syrup

Bring the cream with the glucose to a boil. Pour over the chocolate and mix with a spatula until smooth and shiny.

64% Dark Chocolate

Add the 35˚C/95˚F butter and incorporate.

Butter, softened TOTAL

55- The sweet side of nature

Emulsify then leave to set before using.

Assembly 1. Almond sponge 2. Coffee syrup 3. Chocolate cream 4. Coffee buttercream 5. Chocolate ganache Use a 23.7 x 17 x 4.5 cm cake frame to assemble the cake. Cut the sponge into 4 equal rectangles with the dimensions of the cake frame. Slice away the outer edge of the sponge that darkened while baking so you are left with a uniform block of cake. Place the first layer of sponge on the bottom of the frame and top with coffee syrup and half of the coffee buttercream, smoothing into an even layer with a spatula. Place the second layer of sponge on top of the coffee buttercream then top with coffee syrup and chocolate cream, smoothing into an even layer with a spatula. Place the third layer of sponge on top of the chocolate cream then top with coffee syrup and the rest of the coffee buttercream, smoothing into an even layer with a spatula. Top with the last layer of sponge and the rest of the coffee syrup. Refrigerate for 2 hours. Take the cake out of the refrigerator and remove the frame. Warm ganache to 27˚C/80˚F and use to glaze the cake. Let set for a few minutes. Slice away a thin layer from the outside edges of the cake so you can see a clean slice of each layer. Decorate with chocolate.

Special Tools Guy Demarle® 23.7 x 17 x 4.5 cm cake frame Guy Demarle® 33.5 x 24 cm Flexipan origine

Decoration Chocolate music notes

Tips from GD You can use different recipes of sponges, creams and coulis from this ebook to create your own layer cake using the assembly directions.

56- The sweet side of nature

Naturally grown strawberries from the garden are very flavourful. Whether you eat them as is or put them in a cake like the fraisier or the red berries charlotte, they create a richly flavoured dessert that everyone will enjoy.

57- The sweet side of nature

58- The sweet side of nature

Fraisier

SERVES 10

DIFFICULTY

**

PREPARATION 1 hr

COOK 35 mins

REFRIGERATE 2 hrs

Almond Sponge 190 g

Whole Eggs

Whip the whole eggs with 110 g granulated sugar until light and smooth.

155 g

Granulated Sugar, divided

Sift together the flour, almond powder and cornstarch.

40 g 130 g

Cake Flour Almond Powder

10 g

Cornstarch

110 g

Egg Whites

1g 25 g 660 g

Salt Butter, melted TOTAL

Whip the egg whites with the remaining 45 g of sugar and salt until it forms a soft peak meringue, similar in texture to the first egg mixture. Add the melted butter into the first egg mixture then fold in the meringue. Add in the dry ingredients and mix until combined. Pour into a 33.5 x 24cm silicone pan (Flexipan origine). Bake at 165°C/330˚F for 12 minutes.

Vanilla Mousseline 70 g 60 g 15 g 15 g 300 g 10 g 150 g 620 g

Egg Yolks Granulated Sugar Cornstarch Cake Flour

Whisk together egg yolks, sugar, cornstarch and cake flour for 4-6 minutes until the mixture turns from yellow to a pale cream color and thickens slightly.

Vanilla Paste

Pour the milk, vanilla paste and egg mixture into a saucepan and heat over medium-high, stirring occasionally, until the milk starts to barely simmer and a few small bubbles appear on the surface.

Butter

Remove from the heat and cool to 4˚C/40˚F as quickly as possible

TOTAL

Cream the butter in a stand mixer fitted with the paddle attachment. Add the cream and beat to combine.

Milk

59- The sweet side of nature

Strawberry Coulis 125 g

Strawberry Puree

Combine the purees and invert sugar and heat to 40˚C/104˚F.

20 g

Raspberry Puree

20 g

Invert Sugar

Mix the pectin and sugar then add to the purees and bring to a boil.

3g

NH Pectin

20 g

Granulated Sugar

25 g

Gelatin Mix

210 g

Add the gelatin mix last. Let cool completely before using.

TOTAL

Pink Marzipan 300 g

Marzipan, 33%

Add enough food coloring to achieve the desired shade of pink.

As needed

Pink, Water-Soluble, Gel Food Coloring

300 g

TOTAL

Dust your workspace with potato or cornstarch to prevent sticking and spread the marzipan into a thin layer about 2.5 mm thick.

Assembly 1. Almond sponge 2. Vanilla mousseline 3. Strawberry coulis 4. Pink marzipan 5. Fresh strawberries Place a cake ring on top of a baking sheet and put a sheet of acetate along the edges of the ring vertically. You will build the cake inside these rings. Cut a piece of almond sponge to fit the cake ring and place on the bottom with the darker side facing down. Thinly slice the strawberries and place slices vertically against the inside rim around the whole circle. Spread 1/3 of the vanilla mousseline on top of the cake, using an offset spatula to smooth the top into an even layer. Be sure to fill up the whole space and remove any air bubbles. Cover the surface with more sliced strawberries then top with strawberry coulis. Spread the rest of the vanilla mousseline on top and smooth with an offset spatula. Cover with plastic wrap and refrigerate for at least 3 hours. Drape the marzipan over a rolling pin and gently transfer it to the top of the cake. Trim the excess and use the rolling pin to smooth the edges. Decorate with fresh strawberries and verbena leaves. Refrigerate until ready to serve. 60- The sweet side of nature

Special Tools Ø20 cm cake ring Guy Demarle® 33.5 x 24 cm Flexipan origine

Decoration Pink marzipan Fresh strawberries Edible flowers

Tips from GD Because it contains fresh fruit, this cake cannot be frozen. If necessary, you can prepare the cake 24 hours in advance, 48 hours at the absolute maximum. To avoid damaging the marzipan, place the cake on a stand smaller than its diameter then slowly slide off the cake ring. For the best experience, remove the cake from the refrigerator 20 minutes before serving. You can use any leftover cake sponge in addition to the strawberries you layer over the first layer of vanilla mousseline. To prevent the cake from drying out, do not remove the ring of acetate until service.

61- The sweet side of nature

62- The sweet side of nature

Red Berries Charlotte

SERVES 12

DIFFICULTY

***

PREPARATION 1 hr 30 mins

COOK 15 mins

REFRIGERATE 2 hrs

Ladyf ingerSponge 240 g

Egg Whites

180 g

Granulated Sugar

Whip the egg whites and sugar into a soft meringue. Slowly add the egg yolks then the cornstarch and flour. Mix until well combined.

150 g

Egg Yolks

75 g

Cornstarch

Transfer the dough to a piping bag fitted with a 12 mm round plain tip.

105 g

Cake Flour

As needed 750 g

Icing/Powdered Sugar TOTAL

Pipe the dough into the shape of ladyfingers. You will need at least 15 ladyfingers, but it’s good to have a few more than you need. With a pencil, trace your cake ring onto a sheet of parchment paper. Use the rest of the dough to pipe a spiral starting from the center of the circle towards the edge to create a disc for the bottom layer. Dust the ladyfingers and bottom layer with icing/powdered sugar. Bake at 170˚C/340˚F for 14 minutes.

Meringue for Mousse 30 g

Water

35 g

Granulated Sugar

In a pot, heat the water, sugar and glucose to 121˚C/250˚F to make a sugar syrup.

30 g

Glucose Syrup

45 g

Egg Whites

Add the egg whites and whisk until a soft meringue forms.

140 g

TOTAL

63- The sweet side of nature

Strawberry Mousse 160 g

35% Cream

Whip the cream until foamy.

60 g

Gelatin Mix

Melt the gelatin mix to 26˚C/79˚F and add to the purees.

210 g

Strawberry Puree

45 g

Raspberry Puree

95 g

Meringue for Mousse

570 g

Add the previously prepared meringue for mousse and the whipped cream and fold gently to combine.

TOTAL

Raspberry Coulis 105 g

Raspberry Puree

105 g

Frozen Raspberries

35 g

Granulated Sugar

Heat the puree and frozen raspberries in a small saucepan to 40˚C/104˚F.

6g

NH Pectin

Combine the sugar and pectin then add to the puree and bring to a boil.

35 g

Gelatin Mix

Add the gelatin mix last.

TOTAL

Let cool completely before using.

285 g

Assembly 1. Ladyfinger sponge 2. Strawberry mousse 3. Raspberry coulis Use a cake ring 2 cm smaller than the ring you chose for your Charlotte to trim the ladyfinger disc. Place the Charlotte ring on a piece of parchment paper with a ring of acetate 10 cm tall inside the ring. Line the ring with vertical ladyfingers, icing sugar side facing out. Carefully place the ladyfinger disc on the bottom Pour half of the strawberry mousse inside and smooth with a spatula. Top with slices of strawberries or other fresh berries. Refrigerate for 10 minutes. Top with a layer of raspberry coulis and the rest of the strawberry mousse. Add more slices of strawberries or other fresh berries. Refrigerate for 4 hours to set. Garnish with berries, edible flowers and leaves.

64- The sweet side of nature

Special Tools Ø12 mm round plain tip Ø16 cm cake ring Silikomart ® air plus “éclair” Acetate (H: 10 cm)

Decoration Icing sugar Fresh berries Edible flowers and leaves

Tips from GD You can use any kind of fruit to make the mousse and coulis. If you have a traditional Charlotte mold, use it instead of a cake ring.

65- The sweet side of nature

The borage or starflower is one of my favourites; there are plenty of them in my garden. They taste like the peel of a cucumber and the flowers have a sweet honey-like flavour. Combined with their unique bluish colour, they are the perfect addition to my desserts.

66- The sweet side of nature

67- The sweet side of nature

Blueberry Cheesecake

SERVES 10

DIFFICULTY

**

PREPARATION 1 hr

COOK 1 hr 25 mins

REFRIGERATE 6 hrs

Cheesecake Dough 165 g 2g 60 g 2g 85 g 135 g 40 g 120 g 60 g 670 g

All-Purpose Flour Granulated Sugar

Sift the flour, baking powder, granulated sugar, salt and hazelnut powder into the bowl of a stand mixer fitted with the paddle attachment and mix to combine.

Salt

Dice the butter and incorporate into dry ingredients. Mix until crumbly.

Hazelnut Powder

With the mixer running, slowly add the egg yolks and mix until fully incorporated.

Baking Powder

Butter, cold Egg Yolks Salted Butter, softened Light Brown Sugar TOTAL

Spread the dough 5 mm thick between two sheets of parchment paper. Refrigerate for 1 hour then bake at 165˚C/330˚F for 15 minutes. Let cool, then break into small pieces to form a coarse powder. Cream the butter then add the light brown sugar and powder and mix until well combined.

Cheesecake Cream 560 g

Cream cheese

90 g

Granulated sugar

30 g

Vanilla paste

155 g

Whole eggs

15 g

Lemon juice

55 g

35% Cream

3g 905 g

Salt TOTAL

68- The sweet side of nature

Combine all ingredients in the food processor. Emulsify until well combined.

Blueberry Coulis 100 g 35 g 25 g 10 g 2g 5g 175 g

Blueberry puree Raspberry puree Invert sugar or honey Granulated sugar Pectin NH

Heat the purees and invert sugar or honey until they reach 40˚C/105˚F. Combine the sugar and pectin then add to the purees and bring to a boil. Add the gelatin mix last. Let cool completely before using.

Gelatin mix TOTAL

Assembly 1. Cheesecake dough

2. Cheesecake cream

3. Blueberry coulis

Double wrap the bottom of an 18 cm-round springform pan in tin foil. Press the dough into the bottom and up the sides of the pan. Pour in the batter and smooth the top with a spatula. Carefully place the springform pan into a bigger pan and fill the outer pan with hot water. Transfer both pans to the oven and bake at 120˚C/250˚F for 60-70 minutes. When done, the outside should be set while the inside should jiggle slightly. Let cool at room temperature for 1 hour then cover with foil and refrigerate for at least 6 hours. Remove the pan and decorate with drops of blueberry coulis, blueberries and, if you like, mascarpone chantilly.

Special Tools Ø18 cm, 4 cm high spring form pan

Decoration Mascarpone chantilly Fresh blueberries Blueberry coulis

Tips from GD Don’t open your oven while baking, as it can reduce the oven temperature and interfere with your baking process. If you bake the cheesecake for so long that the center is set, it is over cooked. Over baking causes cracking, which you want to avoid. A springform pan is a necessity when making cheesecake. The sides are easily removed while leaving the cheesecake perfectly intact. If you do not have a sprinform pan you can use a cake ring. You may swap the blueberries for your choice of fruit.

69- The sweet side of nature

70- The sweet side of nature

My Forest

SERVES 12

DIFFICULTY

**

PREPARATION 1 hr

COOK 30 mins

REFRIGERATE 3 hrs

Chocolate Sponge 70 g

Egg Yolks

50 g

Whole Eggs

Combine the marzipan, honey or invert sugar, egg yolks and whole eggs in the food processor and blend. Transfer the mixture to a stand mixer fitted with the paddle attachment and beat until smooth and light.

10 g

Honey or Invert Sugar

Sift together the flour, cornstarch, baking powder and cocoa powder.

25 g

Cake Flour

5g

Cornstarch

Whip the egg whites and sugar until you have a soft peak meringue.

3g

Baking Powder

15 g

Cocoa Powder

80 g

Egg Whites

40 g

Granulated Sugar

Pour into a 33.5 x 24 cm silicone pan (Flexipan origine).

35 g

Butter

35 g

64% Dark Chocolate

Bake at 165°C/330˚F for 12 minutes.

145 g

510 g

Raw Marzipan, 50%

Melt the butter and chocolate. Heat to 40˚C/104˚F. Combine the chocolate and marzipan mixtures then add the meringue and dry ingredients. Mix gently with a spatula until well combined.

TOTAL

Cherry Coulis 180 g

Morello Cherry Puree

Heat the puree and honey or invert sugar to 40˚C/104˚F.

20 g

Honey or Invert Sugar

15 g

Granulated Sugar

Combine the granulatedsugar and pectin then add to the puree and bring to a boil.

5g

NH Pectin

30 g

Gelatin Mix

250 g

TOTAL

71- The sweet side of nature

Add the gelatin mix last. Let cool before using.

Mascarpone Chantilly 265 g

35% Cream, divided

Heat 200 g cream with the honey and vanilla paste to 65°C/150˚F.

10 g

Honey

10 g

Vanilla Paste

45 g

34% White Chocolate

Combine the chocolate and gelatin mix. Pour the cream over the chocolate and whisk gently. Add the mascarpone and remaining 65 g of cream. Emulsify with a hand blender.

20 g

Gelatin Mix

75 g

Mascarpone

Refrigerate overnight before whipping.

425 g

TOTAL

Chocolate Crumble 25 g

Butter

10 g

Icing/Powdered Sugar

30 g

Flour

25 g

Almond Powder

Refrigerate for 1 hour then bake at 170˚C/340˚F for 15 minutes. Stir periodically while baking to achieve an even color. Let cool.

25 g

Dark Chocolate, melted

2.5 g

Cocoa Powder

Once cool, add the melted chocolate and cocoa powder and mix well.

115 g

TOTAL

Mix the butter, icing/powdered sugar, flour and almond powder until crumbly.

Store at room temperature.

Assembly 1. Chocolate Sponge 2. Cherry Coulis 3. Frozen Cherries 4. Mascarpone Chantilly 5. Chocolate Crumble Defrost 100 g of frozen cherries and reserve the juice. Build the cake in a 23.7 x 17 x 4.5 cm cake frame. Cut the sponge into two equal rectangles the dimension of the cake frame. Slice away the outer edge of the sponge that darkened while baking so you are left with a uniform block of cake. Place the first layer of sponge on the bottom of the frame and pour over half of the reserved cherry juice then the cherry coulis, smoothing the top with a spatula. Top with the second layer of cake and the rest of the cherry juice. Refrigerate for one hour. Whip the mascarpone chantilly and pour inside the cake frame. Add in the defrosted cherries and refrigerate for two hours. Remove the cake frame. Decorate by piping mascarpone chantilly and topping with chocolate crumble, dark chocolate decorations and cherries.

72- The sweet side of nature

Special Tools Guy Demarle® 23.7 x 17 x 4.5 cm cake frame Guy Demarle® 33.5 x 24 cm Flexipan origine

Decoration Chocolate Christmas tree (GD Sweet Design “Xmas tree kit”) Chocolate crumble Fresh cherries

Tips from GD This cake can be easily frozen without decorations. You can use fresh or canned cherries in place of frozen ones.

73- The sweet side of nature

Piping is an essential technique in pastry making. However, you don’t need to be a pastry virtuoso to do it, you just need to know the basics of using a piping bag and how your design will take shape. Practice a little on a baking sheet before making your design on the cake, especially if you are trying a shape for the first time.

74- The sweet side of nature

75- The sweet side of nature

Mille Feuille

SERVES 6

DIFFICULTY

***

PREPARATION 1 hr 30 mins

COOK 40 mins

REFRIGERATE 12 hrs

Inverse Puff Pastry Dough Butter Block 320 g

Butter

130 g

All-Purpose Flour

450 g

TOTAL

Mix the butter and flour in the bowl of a stand mixer fitted with the paddle attachment until well combined. Press it between 2 pieces of parchment paper or guitar sheets and roll it out to create an even, flat square 25 cm x 25 cm. Refrigerate for at least 30 minutes.

Dough Block 300 g

Bread Flour

125 g

Water

10 g

Salt

95 g

Butter

5g 535 g

White Vinegar TOTAL

76- The sweet side of nature

Mix all ingredients in a stand mixer fitted with the dough hook until dough is developed, about 5 minutes. Roll the dough into a 12.5 cm x 25 cm rectangle, cover in plastic wrap and refrigerate for 1 hour.

Folding the dough STEP 1: Remove the chilled butter block from the refrigerator and place on a lightly floured workspace. Place the butter block on top of the dough block on the right and fold the dough over the butter to cover it. Press down on all sides to seal. STEP 2: Roll out the dough lengthwise until it is three times as long as it is wide and about 6 mm thick. Brush off any excess flour. STEP 3: Fold the dough in thirds (a letter fold). This completes a single turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. STEP 4: Remove the dough from the refrigerator and place on the workspace with the seam to the right. Roll out the dough until it is once again three times as long as it is wide and about 6 mm thick. Brush off any excess flour. STEP 5: Fold the dough in 4 (a book fold). This completes a double. Wrap dough in plastic wrap and refrigerate for at least 1 hour. STEP 6: Repeat both the letter and book folds following the same process. Wrap the dough in plastic wrap and refrigerate overnight. TO BAKE: Roll out the dough to 4 mm thick. Place on a baking tray and top with a piece of parchment paper and another baking tray. Bake at 175˚C/350˚F for 35 minutes. Remove the dough from the oven, take off the top baking sheet, spread icing sugar all over the dough and bake at 210˚C/410˚F for an additional 5 minutes to caramelize.

Vanilla Cream 70 g

Egg Yolks

60 g

Granulated Sugar

15 g

Cornstarch

15 g

Cake Flour

Put the egg yolks, sugar, cornstarch and flour in a mixing bowl and whisk until it turns from yellow to a pale cream color and thickens slightly, about 5 minutes.

10 g

Vanilla Paste

Transfer to a saucepan and add the milk and vanilla paste. Heat over medium-high, stirring occasionally, until the milk starts to simmer and a few small bubbles appear on the surface.

25 g

Butter

Remove from heat and add in the butter. Mix until well combined.

TOTAL

Cool to 4˚C/40˚F as quickly as possible

300 g

495 g

Milk

77- The sweet side of nature

Mille-Feuille Fondant Icing 500 g 10 g As needed 510 g

Fondant White Icing Water, hot Cocoa Powder TOTAL

In a heatproof bowl over a water bath, heat the fondant white icing, stirring often with a spatula, until it is liquid. Make sure the temperature does not exceed 36˚C/97˚F. Add the hot water and mix to combine, again making sure the temperature does not exceed 36˚C/97˚F. Place two tablespoons of the liquid in a separate bowl and add cocoa powder until you achieve your desired shade of brown. Put the flavored icing into a piping bag. Store both portions of icing in a warm place so they stay liquid.

Assembly 1. Inverse puff pastry dough 2. Vanilla cream 3. Mille-Feuille fondant icing Cut the puff pastry into 3 equal rectangles. Pipe straight lines of vanilla cream into tight rows onto the caramelized side of the first rectangle. Repeat with the second rectangle. Carefully place the second rectangle on top of the first. Top with the remaining piece of puff pastry, caramelized side down. Refrigerate for 1 hour before glazing. Remove from the refrigerator and quickly spread white fondant icing over the whole surface of the mille-feuille using an offset spatula. Make sure you spread the icing all the way to the edges and work fast so that the fondant does not set. Pipe parallel lines of the flavored icing down the mille-feuille horizontally before the white fondant has set. Slide the blade of a knife across the first line to create a marbled pattern, alternating directions of the knife with each line. Refrigerate for 1 hour before serving.

Special Tools 40 x 30 cm baking tray

Tips from GD Puff pastry is time consuming and difficult to make; feel free to use store bought. If you do make it yourself, use good quality bread flour (12% protein) and 82% fat butter.

78- The sweet side of nature

Hazelnuts, rich in protein, lipids, and vitamins B and E, are an essential ingredient for making the Paris Love.

79- The sweet side of nature

80- The sweet side of nature

Paris Love

SERVES 12-15

DIFFICULTY

**

PREPARATION 2 hrs

COOK 30 mins

REFRIGERATE 2 hrs

Craquelin 85 g 5g

All-Purpose Flour Cocoa Powder

In a stand mixer fitted with the paddle attachment, mix all ingredients until a soft dough forms.

45 g

Light Brown Sugar

45 g

Granulated Sugar

Spread the dough 1.5 mm thick between two pieces of parchment paper and freeze.

70 g

Butter

Cut the frozen dough into 3 cm rounds using a plain round cutter.

250 g

TOTAL

Choux Pastry Dough 120 g

Milk

Combine the milk, water, butter, salt and sugar and bring to a boil.

120 g

Water

120 g

Butter

Add the flour all at once and use a whisk then a spatula to beat until well combined. Cook over low heat and stir for 1-2 minutes or until the mixture forms a ball and begins to come away from the sides of the saucepan.

5g

Granulated Sugar

5g

Salt

125 g

All-Purpose Flour

210 g

Whole Eggs

As needed 705 g

Let cool for 5 minutes. Gradually add the eggs and beat until the mixture falls off of the spoon but still holds its shape.

Slivered Almonds

Let sit at room temperature for 15 minutes before using.

TOTAL

Use a pencil to draw a heart on a piece of parchment paper. Cut it out and attach it to a baking tray using butter or oil. Put the dough in a pastry bag fitted with a large, star-shaped, fluted tip and pipe the dough in the outline of a heart on the parchment paper. Sprinkle slivered almonds over the surface. Use the rest of the pastry dough to pipe small, 3 cm puffs. Place a craquelin on top of each piece.

81- The sweet side of nature

Bake at 165˚C/330˚F for at least 30 minutes.

Praline Paste 40 g 125 g 25 g

Water Granulated Sugar

In a pot, make a syrup with the water, sugar and honey. Cook the mixture to 118˚C/245˚F. Add the warm nuts and mix until caramelized.

Honey

Let cool, then use a food processor to process into a fine paste.

125 g

Whole Almonds with skin, warmed

125 g

Whole Hazelnuts with skin, warmed

440 g

TOTAL

Praline Cream 70 g

Egg Yolks

60 g

Granulated Sugar

15 g

Cornstarch

15 g

Cake Flour

Put the egg yolks, sugar, cornstarch and flour in a mixing bowl and whisk for 4 to 6 minutes until the mixture turns from yellow to a pale cream color and thickens slightly.

300 g

Milk

150 g

Butter, softened

Transfer to a saucepan and add the milk and vanilla paste. Heat over medium-high, stirring occasionally, until the milk starts to simmer and a few small bubbles appear on the surface. Remove from heat.

300 g

Praline Paste

Cool to 4˚C/40˚F as quickly as possible.

TOTAL

Cream the butter.

910 g

In a stand mixer fitted with a paddle attachment, mix the praline paste and milk mixture then add the butter and mix until well combined.

Assembly 1. Craquelin

2. Praline paste

3. Praline cream

4. Choux pastry dough

After baking, let the choux pastry cool completely. Use a serrated knife to carefully slice through the pastry leaving you with two hearts, a top and a bottom piece. Top the bottom piece with praline paste. Fill each small pastry with praline cream and praline paste. Put the praline cream in a piping bag fitted with a large, star-shaped, fluted tip. Place the choux on the bottom piece of the heart then pipe the praline cream into the space between each choux. Pipe swirls to cover the tops of the choux. Place the top of the heart on top of the bottom, almond side up. Refrigerate. Decorate with ‘Sucre Neige’ then transfer to a serving dish and garnish with chocolate.

82- The sweet side of nature

Special Tools 3 cm round cutter Large, star-shaped, fluted tip

Decoration ‘Sucre Neige’ snow-white non-melting powdered sugar. Slivered almonds Chocolate heart

Tips from GD You can make this dish in any shape you like. The chocolate decorations are optional.

83- The sweet side of nature

84- The sweet side of nature

Tiramisu Éclair

SERVES 8

DIFFICULTY

**

PREPARATION 1 hr

COOK 30 mins

REFRIGERATE 2 hrs

Chocolate Craquelin 90 g

All-Purpose Flour

15 g

Cocoa Powder

45 g

Granulated Sugar

45 g

Brown Sugar

Spread the dough 1.5 mm thick between two pieces of parchment paper and freeze.

75 g

Butter

Cut the frozen dough into 12 x 2.5 cm rectangles.

270 g

In a stand mixer fitted with the paddle attachment, mix all ingredients until a soft dough forms.

TOTAL

Chocolate Choux Pastry Dough 120 g 50 g

Milk Butter

2g

Salt

2g

Granulated Sugar

50 g

All-Purpose Flour

15 g

Cocoa Powder

120 g 355 g

Whole Eggs TOTAL

In a saucepan, combine the milk, butter, salt and sugar and bring to a boil. Add the flour and cocoa powder all at once and use a whisk then a spatula to beat until well combined. Cook over low heat and stir for 1-2 minutes or until the mixture forms a ball and begins to come away from the sides of the saucepan. Let cool for 5 minutes. Gradually add the eggs and beat until the mixture falls off of the spoon but still holds its shape. Let sit at room temperature for 15 minutes before using. Put the dough in a piping bag fitted with a 14 mm round crown tip. Pipe the dough in the shape of an éclair or onto the Silikomart® éclair mat if using and top each one with a piece of the chocolate craquelin. Bake at 170˚C/340˚F for at least 30 minutes.

85- The sweet side of nature

Coffee Cream 15 g

Honey or Invert Sugar

Cream the honey or invert sugar with the egg yolks.

55 g

Egg Yolks

Heat the cream and instant coffee to 40˚C/104˚F. Add in the egg mixture and continue to cook to 83˚C/182˚F. Cook for another 20 seconds then pour over the chocolate.

180 g 6g 120 g 15 g 390 g

35% Cream Instant Coffee Powder 42% Milk Chocolate Butter, softened

Let cool to 34˚C/93˚F then add the softened butter and mix until fully incorporated.

TOTAL

Let cool before using.

Mascarpone Chantilly 265 g

35% Cream, divided

Heat 200 g cream with the honey and vanilla paste to 65°C/150˚F.

10 g

Honey

10 g

Vanilla Paste

45 g

34% White Chocolate

Combine the chocolate and gelatin mix. Pour the cream over the chocolate and whisk gently. Add the mascarpone and remaining 65 g of cream. Emulsify with a hand blender.

20 g

Gelatin Mix

75 g

Mascarpone

Refrigerate overnight before whipping.

425 g

TOTAL

Assembly 1. Chocolate Choux Pastry Dough 2. Chocolate Craquelin 3. Coffee Cream 4. Mascarpone Chantilly 5. Cocoa Powder Let the éclairs cool after baking. Once cool, cut them in half using a serrated knife. Put the coffee cream in a piping bag fitted with a large, star-shaped, fluted tip. Pipe the cream onto the bottom half of each éclair then top with the second piece of pastry. Put the mascarpone chantilly into a piping bag with a large fluted tip and pipe stripes along the top of the éclair. Shower the tops with cocoa powder and decorate with chocolate. Refrigerate before serving.

86- The sweet side of nature

Special Tools Crown tip Ø14 mm Silikomart® air plus “éclair”

Decoration Cocoa powder Chocolate stripes

Tips from GD The éclair shells can be frozen after baking. If you do this, preheat them at 120˚C/250˚F for 5 minutes before filling and decorating. This recipe also works well with chocolate cream instead of coffee.

87- The sweet side of nature

The secret to a successful cake: Use good products, prepare and measure all your ingredients in advance, be clean and well organized. Most importantly, pour your love into the process.

88- The sweet side of nature

89- The sweet side of nature

Coffee Roll Cake

SERVES 8

DIFFICULTY

**

PREPARATION 1 hr

COOK 35 mins

REFRIGERATE 2 hrs

Chocolate Biscuit Dough 50 g

Cake Flour

Sift the flour and cocoa powder.

10 g

Cocoa Powder

50 g

Butter, at room temperature

50 g

Icing/Powdered Sugar

Cream the butter, icing/powdered sugar and egg whites until smooth. Add the flour and cocoa powder and combine.

50 g

Egg Whites, at room temperature

210 g

TOTAL

Refrigerate for 2 hours. Put the dough in a piping bag fitted with a 2 mm tip. Pipe arabesques or another pattern into the bottom of a 33.5 x 24 cm silicone pan (Flexipan origine). Freeze.

Sponge Cake Roll 50 g

Milk

Bring milk and butter to a boil.

50 g

Butter

70 g

Flour

Add the flour all at once and use a whisk then a spatula to stir until well combined.

85 g

Egg Yolks

50 g

Whole Eggs

125 g 60 g 490 g

Egg Whites, at room temperature Granulated Sugar TOTAL

Transfer to the bowl of a stand mixer fitted with the paddle attachment and slowly add the egg yolks and eggs. Separately, whip the egg whites and sugar into a soft peak meringue. Fold the meringue into the flour and milk mixture with a spatula. Remove the pan with the biscuit dough from the freezer and pour the batter over the frozen pattern. Use an offset spatula to smooth the top. Bake at 170°C/340˚F for 12 minutes. After baking, immediately cover the cake with parchment paper and turn upside down without removing the pan. Let sit for a few minutes before unmolding. Keep the cake at room temperature before using.

90- The sweet side of nature

Coffee Chantilly 265 g 10 g 5g

35% Cream, divided Honey or Invert Sugar Instant Coffee

Heat 200 g cream with the honey or invert sugar and instant coffee to 65°C/150˚F. Combine the chocolate and gelatin mix. Pour the cream mixture over the chocolate and whisk gently to combine.

45 g

34% White Chocolate

20 g

Gelatin Mix

75 g

Mascarpone

Whisk in the mascarpone and remaining 65 g of cold cream. Emulsify with a hand blender.

TOTAL

Refrigerate overnight before whipping.

420 g

Assembly 1. Chocolate Biscuit Dough 2. Sponge Cake Roll 3. Coffee Chantilly Place a large sheet of plastic wrap over your workspace. Put the sponge with the parchment paper on top with the pattern facing down. Whip the coffee chantilly until it has soft peaks. Spread it over the sponge, using an offset spatula to smooth it into an even layer. Using the parchment paper to lift the cake, begin to roll the cake. When the cake is completely rolled, wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before serving.

Special Tools Guy Demarle® 33.5 x 24 cm Flexipan origine

Decoration Dark chocolate discs

Tips from GD To simplify this recipe, omit the biscuit dough pattern. You can flavor the cream with something other than coffee for a different flavored roll.

91- The sweet side of nature

92- The sweet side of nature

Berry Roll

SERVES 8

DIFFICULTY

**

PREPARATION 1 hr

COOK 15 mins

REFRIGERATE 2 hrs

Sponge Cake Roll 50 g

Milk

Bring milk and butter to a boil.

50 g

Butter

70 g

Flour

Add the flour all at once and use a whisk then a spatula to stir until well combined.

85 g

Egg Yolks

50 g

Whole Eggs

125 g 60 g 490 g

Egg Whites, at room temperature Granulated Sugar TOTAL

Transfer to the bowl of a stand mixer fitted with the paddle attachment and slowly add the egg yolks and eggs. Separately, whip the egg whites and sugar into a soft peak meringue.. Fold the meringue into the flour and milk mixture with a spatula. Pour the batter into a 33.5 x 24 cm silicone pan (Flexipan origine) and smooth the top with an offset spatula. Bake at 170°C/340˚F for 12 minutes. After baking, immediately cover the dough with parchment paper and turn upside down without removing the pan. Let sit for a few minutes before unmolding. Keep at room temperature before using.

Lime Chantilly 1

Vanilla Bean

200 g

35% Cream

Split and scrape the vanilla bean into the cream. Pour the cream into a small pot and bring to a boil.

40 g

White Chocolate

15 g

Gelatin Mix

Combine the chocolate and gelatin. Strain the cream and pour over the chocolate. Whisk gently.

Lime, zested

Emulsify with a hand blender.

TOTAL

Refrigerate overnight before whipping.

1 255 g

Gently mix in the lime zest after whipping.

93- The sweet side of nature

Assembly 1. Sponge cake roll 2. Lime chantilly 3. Fresh berries Place a large sheet of plastic wrap over your workspace. Place the sponge with the parchment paper facing down on top of the plastic wrap. Whip the lime chantilly until it has soft peaks. Stir in the lime zest and spread it over the sponge with an offset spatula, smoothing it into an even layer. Place a few berries on the front edge of the cake and begin to roll the sponge from that side, using the parchment paper to help you lift the cake. When the cake is completely rolled, wrap it tightly in plastic wrap. Refrigerate for 2 hours. Pipe lime chantilly on top and decorate with fresh berries.

Special Tools Guy Demarle® 33.5 x 24 cm Flexipan origine

Decoration Lime chantilly Fresh berries

Tips from GD You can make this roll cake with any fresh fruit as long as it is not too watery. If you want to use a watery fruit, you can precook it to remove the excess water before using in the roll.

94- The sweet side of nature

I found a picture of me and my little sister when we were kids. We loved to make chocolate cakes on Wednesday afternoons with our Mum.

95- The sweet side of nature

96- The sweet side of nature

Chocolate Lava Cake

SERVES 6

DIFFICULTY

*

PREPARATION 25 mins

COOK 8 mins

REFRIGERATE 30 mins

Chocolate Fondant Dough 30 g

Cake Flour

Sift the flour.

65 g

64% Dark Chocolate

75 g

Butter

Melt the chocolate and butter. Heat to 55˚C/131˚F.

125 g 80 g 375 g

Whole Eggs Light Brown Sugar TOTAL

Combine the eggs and sugar and mix until smooth but do not whip. Combine the chocolate and egg mixtures. Add the flour a little at a time. Mix gently with a whisk to avoid lumps. Refrigerate for 30 minutes before using.

Chocolate Ganache Insert 75 g

35% Cream

15 g

Milk

Combine cream and milk in a small saucepan and bring to a boil. Add the chocolate and emulsify with a hand blender.

75 g

64% Dark Chocolate

Pour into a small size silicone mold or a silicone ice cube tray. Freeze.

165 g

TOTAL

Coating Powder 20 g

Almond powder

10 g

Cocoa powder

30 g

TOTAL

97- The sweet side of nature

Sift the almond and cocoa powders together.

Assembly 1. Chocolate fondant dough 2. Chocolate ganache insert 3. Coating powder Grease the fondant mold with softened butter and dust with the coating powder. Turn the mold upside down to remove excess powder. Remove fondant batter from refrigerator and mix with a spatula to loosen. Using a piping bag or a spoon, fill the mold with 1/3 of the batter. Insert frozen ganache. Cover the center with more of the fondant batter until the mold is 2/3 full. Refrigerate before baking. Bake at 175˚C/350˚F for 8 minutes.

To Serve Unmold the fondant onto a dessert plate. Sprinkle with powdered sugar and decorate with mint leaves.

Special Tools Aluminum foil baking cup Silikomart® Ø4 cm half-sphere silicone mold or ice-cube mold

Decoration Icing sugar Mint leaves

Tips from GD You can make this cake without the chocolate ganache insert for a true chocolate fondant. You can keep unbaked chocolate lava cake in the freezer until needed. In this case, bake at 185˚C/365˚F for 10 minutes. I recommend using a foil cup as a mold for the lava cake.

98- The sweet side of nature

99- The sweet side of nature

Sicilian Cannoli

SERVES 10

DIFFICULTY

**

PREPARATION 30 mins

COOK 30 mins

REFRIGERATE 12 hrs

Cannoli Dough 200 g 20 g 2g 5g 1g 1g

50 g 30 g 70 g 375 g

Cake Flour

Combine the dry ingredients then add the eggs, butter and wine or juice. Mix until well combined into a firm dough. Refrigerate overnight.

Salt

Remove from the refrigerator and roll out until 2 mm thick.

Instant Coffee Powder

Cut into rectangular pieces about 10 cm long. Wrap around the cannoli cylinders.

Whole Eggs

To properly close, brush the dough with egg whites at the seam.

Granulated Sugar Cocoa Powder Vanilla Powder Butter

Marsala or Sweet Wine or Fruit Juice TOTAL

Ricotta Filling 200 g 45 g 5g

15 g 40 g 35 g 20 g 10 g 370 g

Ricotta Cheese

Mascarpone Cheese Vanilla Paste

Brown Sugar

Candied Orange

Dark Chocolate Chunks Crushed Pistachios

Marsala or Cherry Wine (optional) TOTAL

100- The sweet side of nature

Mix all ingredients together until well combined. Put 3/4 of the filling into one piping bag and the rest into a second fitted with a large, star-shaped tip.

Assembly 1. Cannoli dough 2. Ricotta filling Heat grape seed oil to 170˚C/350˚F. Fry the cannoli cylinders for 4 minutes. Turn the shells as they fry to ensure they cook evenly. Place on paper towels to drain the excess oil and let cool for at least 15 minutes. Remove cylinders. Melt dark chocolate in the microwave or over a bain-marie to 30˚C/85˚F. Dip each end of the cannoli shell in dark chocolate and roll in crushed pistachios. Let set for a few minutes. Pipe the filling from the larger bag into the center of each cannoli shell. Make sure they are fully filled. Stand the cannoli up on one end. Pipe a drop of filling with the star shaped tip onto the top end and decorate with fresh or canned cherries.

Special Tools Cannoli cylinders 14 cm length / Ø2.5 cm

Decoration Fresh or canned cherries Dark chocolate Crushed pistachios

Tips from GD You can use any candied fruit in the filling or omit it altogether.

101- The sweet side of nature

102- The sweet side of nature

Caramel Flan

SERVES 6

DIFFICULTY

*

PREPARATION 30 mins

COOK 35 mins

REFRIGERATE 2 hrs 30 mins

Caramel 100 g 25 g 125 g

Granulated Sugar Water

Combine sugar with water and bring to a boil, continue heating until the mixture reaches 175°C/350˚F and is amber in color.

TOTAL

Vanilla Cream 200 g

Milk

Pour the milk and cream into a saucepan then add the split and scraped vanilla bean and bring to a boil. Remove from heat, cover with plastic wrap and let sit for 20 minutes to infuse. Strain.

50 g

35% Cream

1

Vanilla Bean

90 g

Whole Eggs

20 g

Egg Yolk

Cream the whole eggs, egg yolk and sugar then add the milk mixture and combine.

45 g

Granulated Sugar

Heat to 55˚C/130˚F then refrigerate for 30 minutes.

405 g

TOTAL

103- The sweet side of nature

Assembly 1. Caramel 2. Vanilla Cream Have your flan mold ready when you make the caramel. When the caramel reaches 175˚C/350˚F, remove from heat and quickly pour into the mold, tilting the mold to coat the bottom. Let harden then fill with the vanilla cream. Place the flan mold in a larger baking pan and fill the large pan with hot water. Carefully place both pans in the oven and bake at 180˚C/355˚F for 30-35 minutes. It is done when the outside is set but the inside still jiggles slightly. When it is done, let cool at room temperature then refrigerate for 2 hours. To serve, invert the flan onto a serving plate or serve from the mold with a spoon.

Special Tools Flan mold

Tips from GD You can omit the caramel or make the dish fancier by adding extra caramel sauce on top.

104- The sweet side of nature

Brioche is one of my guilty pleasures, whether it’s braided, in a ball, with chocolate… I’m a big fan. It’s perfect for breakfast with the family.

105- The sweet side of nature

106- The sweet side of nature

Brioche Parisienne

SERVES 6

DIFFICULTY

**

PREPARATION 1 hr

COOK 20 mins

REFRIGERATE 18 hrs

Brioche Dough 8g 15 g

Fresh Yeast

Combine the yeast and milk at 35˚C/95˚F.

Milk

In the bowl of a stand mixer, mix the flour, sugar, honey and salt.

250 g

All-Purpose Flour

25 g

Granulated Sugar

10 g

Honey

5g

Salt

Using a dough hook, mix on low and add the eggs followed by the yeast mixture. Increase speed slightly and knead for 2 minutes until dough is elastic.

140 g

Whole Eggs, at room temperature

Add the butter and knead for 6 minutes on low until the dough is shiny, elastic and comes away from the sides of the bowl.

125 g

Butter, softened

At this stage, the dough should have a temperature of 22-23°C/71-73˚F. Make sure the dough does not exceed 23°C/73˚F.

575 g

TOTAL

Transfer the dough to a clean bowl and cover with a clean tea towel. Let rest for 30 minutes. Deflate the dough and let rest for another 10 minutes. For a large brioche round, make two balls of dough, one 300 g and one 50 g. Refrigerate for 1 hour. Thoroughly butter a brioche pan. Place the larger ball in the pan and make a deep hole in the center. Place the small ball in the hole. Refrigerate for 12 hours. Remove from the refrigerator and let proof at 27˚C/80˚F for 2 hours. Brush with egg wash and bake at 180˚C/350˚F until brown, about 20 minutes.

107- The sweet side of nature

Assembly 1. Brioche dough

Special Tools Ø18 cm and 8 cm high brioche mold (cannelé)

Tips from GD Use the remaining dough to experiment with nuts, dried fruits or chocolate. Make the egg wash with whole eggs, a pinch of salt and a pinch of sugar.

108- The sweet side of nature

My great-grandfather was a baker during World War I. He had a small shop and sold a lot of basic necessities. I may have inherited his skills, but unfortunately, I never knew him.

109- The sweet side of nature

110- The sweet side of nature

Burger Buns

SERVES 7

DIFFICULTY

*

PREPARATION 25 mins

COOK 15 mins

REFRIGERATE 12 hrs

Burger Dough 10 g

Fresh Yeast

Combine the yeast, milk and water at 35°C/95˚F.

30 g

Milk

25 g

Water

In the bowl of a stand mixer, combine the flour, sugar, honey and salt.

380 g

Bread Flour

20 g

Granulated Sugar

10 g

Honey

5g 135 g 90 g 705 g

Salt Whole Eggs, at room temperature Butter, softened TOTAL

Using the dough hook, mix on low and add the eggs, followed by the yeast mixture. Increase speed slightly and knead for 2 minutes until dough is elastic. Add the butter and knead for 6 minutes on low until the dough is shiny, elastic and comes away from the sides of the bowl. At this stage, the dough should have a temperature of 22-23°C/71-73˚F. Make sure the dough does not exceed 23°C/73˚F. Transfer the dough to a clean bowl and cover with a clean tea towel. Let rest for 30 minutes. Deflate the dough and let it rest for another 10 minutes. Refrigerate overnight or for at least 6 hours. Remove the dough from the refrigerator and deflate. Let rest for 20 minutes. Divide the dough into 100 g pieces and shape into ball, then place into the small tart mold to keep the perfect shape after baking. Let proof for 90 minutes at 25˚C/77˚F. Brush with egg wash and sprinkle with sesame seeds. Bake at 165˚C/330˚F for 15 minutes.

111- The sweet side of nature

Assembly 1. Burger dough

Special Tools Ø10 cm and 2 cm high tart mold

Decoration Sesame seeds

Tips from GD You can bake the buns without a tart mold. These buns can be kept in the freezer, wrapped in plastic wrap. Reheat before using.

112- The sweet side of nature

This kugelhopf mold belonged to my grandmother... I can still remember the smell when her cake came out of the oven, the taste and colour. This recipe is hers too.

113- The sweet side of nature

114- The sweet side of nature

Kougelhopf

SERVES 10

DIFFICULTY

*

PREPARATION 1 hr

COOK 35 mins

REFRIGERATE 7 hrs

Kougelhopf Dough 10 g

Fresh Yeast

Combine the yeast and milk at 35˚C/95˚F.

100 g

Milk

360 g

All Purpose Flour

In the bowl of a stand mixer, mix together the flour, salt, sugar and honey.

7g

Salt

65 g

Granulated Sugar

15 g

Honey

100 g

Whole Eggs, at room temperature

125 g

Butter

180 g

Soaked Raisins

960 g

TOTAL

Using the dough hook, begin to mix on low and add in the eggs followed by the yeast mixture. Increase speed slightly and knead for 2 minutes until dough is elastic. Add the butter and knead for 6 minutes on low until the dough is shiny, elastic and comes away from the sides of the bowl. At this stage, the dough should have a temperature of 22-23°C/71-73˚F. Make sure the dough does not exceed 23°C/73˚F. Transfer the dough to a clean bowl and cover with a clean tea towel. Let rest for 30 minutes. Deflate the dough and let rest for another 10 minutes. Add the soaked raisins and mix for another 2 minutes. Let the dough proof at room temperature for 2 hours.

Soaked Raisins 180 g 30 g 210 g

Sultana Raisins

Bring water to a boil and soak raisins for 30-40 minutes. Strain.

Dark Rum

Pour the rum over the raisins and let soak overnight before using.

TOTAL

115- The sweet side of nature

Assembly 1. Kougelhoph dough 2. Soaked raisins 3. Almonds Brush melted butter inside the Kougelhopf mold. Place a whole blanched almond in the bottom of each groove of the pan. Shape the dough into a ball and refrigerate for 30 minutes. Remove dough from the refrigerator and punch a whole in the center before placing into the mold, making sure not to disturb the almonds. Refrigerate the mold for 6 hours then proof at 27˚C/80˚F for another 2 hours. Bake at 160˚C/320˚F for 35 minutes. After baking, brush melted butter over the bottom of the cake and sprinkle with granulated sugar. Place a baking sheet or rack over the mold and flip quickly to unmold the cake. Make sure you release the cake while it is still hot. Cover with a clean cloth to prevent the cake from drying out. The surface should be golden with a thin crust, the center should be yellow and the almonds should be on top. Dust with powdered sugar to create a thin coating over the entire cake.

Special Tools Ø28 cm wide and 17 cm high Kougelhopf ceramic mold

Decoration Icing sugar

Tips from GD If you want to use dry yeast instead of fresh, you can use 1/3 the amount. While proofing, check your dough often to make sure it does not rise above the top of the mold. As soon as the dough has doubled in volume it needs to be baked immediately or it will not rise properly. To make sure the cake is baked, insert a cake tester or toothpick at different spots. It should be dry when removed. If there is dough stuck on the tester, bake for a few more minutes.

116- The sweet side of nature

117- The sweet side of nature

Lemon Tea Cake

SERVES 8

DIFFICULTY

*

PREPARATION 30 mins

COOK 30 mins

REFRIGERATE 30 mins

Lemon Tea Cake 150 g

Egg Yolks

175 g

Granulated Sugar

Add the egg yolks, sugar and sour cream to the bowl of a food processor and blend.

120 g

Sour Cream

155 g

Cake Flour

Sift all dry ingredients together.

5g

Baking Powder

75 g

Melted Butter

15 g

Vegetable Oil

3 695 g

Pour the melted butter and oil at 45°C/113˚F into the dry ingredients and stir to combine. Add the lemon zest.

Lemons, zested

Refrigerate for 30 minutes.

TOTAL

Pour the batter into 20 x 8.5 x 8 cm loaf pan. Put some softened butter into a small piping bag and pipe a line down the center of the cake. Bake for 30 minutes at 170°C/340˚F. Check that the cake is baked by inserting a cake tester or toothpick in different spots. The tester should be dry when you remove it. If the tester does not come out clean, bake for a few more minutes.

Lemon Syrup 40 g

Water

Combine all ingredients together and bring to a boil.

30 g

Granulated Sugar

40 g

Lemon Juice

Use at 50°C/120˚F.

110 g

TOTAL

118- The sweet side of nature

Assembly 1. Lemon Tea Cake 2. Lemon Syrup Pour the lemon syrup over the cake while it is still hot from the oven. Let cool before unmolding. Decorate with ‘Sucre Neige’ and lemon slices.

Special Tools 20 x 8.5 x 8 cm loaf pan

Decoration ‘Sucre Neige’ snow-white non-melting powdered sugar Lemon slices

Tips from GD This cake will keep for 5 days at room temperature. Let cool then wrap in plastic wrap. You can make this cake with different flavors – try adding orange, pistachio, vanilla or another flavor you like.

119- The sweet side of nature

The madeleine is such a simple yet delicious pastry. The molds I own are very old and belonged to my great-grandmother. A French expression that rings true explains that: “C’est dans les vieux pots qu’on fait les meilleure confitures.” Or in English: “The best wine comes in old bottles.” I think I understand now why these madeleines are so exquisite.

120- The sweet side of nature

121- The sweet side of nature

Madeleine

SERVES 20

DIFFICULTY

*

PREPARATION 30 mins

COOK 8 mins

REFRIGERATE 6 hrs

Madeleine Dough 110 g

Butter

Heat the butter, milk, vegetable oil, vanilla paste and lemon zest to 55˚C/130˚F.

35 g

Milk

10 g

Vegetable Oil

10 g

Vanilla Paste

Combine the sugar, eggs and honey and whisk until the sugar dissolves and the mixture is light in color.

Lemons, zested

Add the butter mixture and whisk until well combined.

2 100 g

Granulated Sugar

110 g

Whole Eggs

15 g 105 g

Honey Cake Flour

5g

Baking Powder

2g

Salt

500 g

TOTAL

Sift together the flour, baking powder and salt then add to the batter and combine with a spatula. Refrigerate overnight. Grease the cavities of the madeleine mold. If you are using an aluminum mold, dust it with flour and invert to remove any excess. Put the madeleine dough in a piping bag and use it to fill the cavities 3/4 of the way full. Preheat the oven to 220˚C/430˚F then reduce to 180˚C/355˚F and bake for 8 minutes until the madeleines are puffed and golden. Let cool slightly before removing from mold.

122- The sweet side of nature

Assembly 1. Madeleine dough

Special Tools Madeleine mold tinplate

Tips from GD There are many different types of madeleine molds but the traditional one is a tinplate. If you use a silicone mold you do not need to grease it. Store cooked madeleines at room temperature in an airtight container.

123- The sweet side of nature

If you want to learn even more about my world, I’m organizing several master class retreats in the unparalleled setting of Burgundy, France in 2021. Come taste the products that inspired this book and meet the people who create the French art of living. They have helped to shape who I am today and I cannot wait for you to meet them. https://www.gregorydoyen.com/en/discovering-french-pastry/

124- The sweet side of nature

Acknowledgments To my parents, Jean-Charles and Sylvie, for graciously hosting me during the lockdown. To my wife, Anna, for her support and remarkable work on the production of the photos and text for this project. To my various suppliers of ingredients and materials, for their outstanding support: Les Vergers Boiron ®, Weiss Chocolate ®, Silikomart ®, Guy Demarle ®, Sosa ® and many others. To all the local producers in the region that devote themselves to offering the highest-quality ingredients. To Anouk Leguet, my little cousin, for her beautiful illustrations. To Regine Frick for compiling and interpreting my introductory remarks. To Alan “Battman” Batt, founder and owner of The Chef’s Connection, who perfected this e-book and ensured its publication. To Julien Bouvier, for the wonderful profile pictures. And to all of you who follow my work; you inspire me everyday.

125- The sweet side of nature

During quarantine I felt the pressure to be productive but was outside of my comfort zone. Eventually, I realized this discomfort was needed to push me as a chef and these new pastries reflect what I’ve learned about myself and my craft during this time.

126- The sweet side of nature

Recipes and Text © 2020 by Gregory Doyen www.gregorydoyen.com All rights reserved. This presentation is protected by international laws. Reproduction and distribution of these materials without written permission is prohibited and can bring legal proceedings. 127- The sweet side of nature photography: Alan ‘Battman’ Batt, Gregory Doyen; copy editor: Sarah Strong; ebook design: enmoda design, nyc