Trendy Collection 2011-2012
Summary Chef s presentation The «Black forest» log page 4 Exotic baba page 6 For more than 23 years Gastronomic School Bellouet Conseil continues to support and promote high quality materials an products through its courses given by highly qualified instructors. It is for this reason we became Premium Gastronomy Ambassadors, the signature of famous quality brands: Griottines, Cointreau, Remy Martin, Saint James,... I hope these few recipes will inspire you in this noble Art. Gastronomiquement vôtre. Jean-Michel PERRUCHON, M.O.F. Pastry, Bellouet Conseil School, Paris, France Cointreau Saint Honoré page 8 Iced Bombe Parfait page 12 Griottines Brioche page 10 The Saint Sylvestre page 14 With origins from Brittany and being the son of a baker, I now teach my passion for bakery in a professional baking school. I also travel to several countries in the world where I consult bakers and pastry chefs ; participate in professional expositions or in professional schools, notably Bellouet Conseil School in Paris. For two years now, I am responsable for the opening of French bakeries in Japan and I assure the training of their future bakers in France. Perfectionist at all levels of my work, it has been for some time that I use the products in the Premium Gastronomie series. It is with great pleasure that I present to you several of my recipes made with a base of Griottines and of Cointreau for the 2011-2012 Collection. Ludovic RICHARD, M.O.F. Bakery, World Vice Champion of Bakery (by team), European Champion of Baking (by team) Paris Brest Cointreau page 16 Chocolates : Alliance Angel dust page 18 Eric PEREZ begun his career in Pastry at the age of 15 in Toulouse, France. In 1985 he worked for the French Embassy in the United States of America and then for the Ritz Carlton Group. He taught in the International School of Ewald Notter in 1996 and in 1998 he moved to China where he worked for the Portman Ritz Carlton. He won the Bronze medal in the World Cup Pastry Competition in Lyon in 1999. In 2001 he created his own pastry shop in Shanghai and coached the Chinese National Team in the World Pastry Cup. He creates his own Pastry School in 2008 in Bangkok, the Macaron Pastry School with a mission to train professionals to excel in the practice of pastry. It is with the same excellence that Eric Perez has created these recipes for our book Tendance Collection 2011-2012. Eric PEREZ, Macaron Pastry School, Bangkok, Thailand THE RIGHT MEASURE IN PASTRY and PERFECTLY MATCHED FLAVOURS page 19
Original creation by Jean-Michel PERRUCHON M.O.F. Pastry Bellouet Conseil School Paris, France 4 The «Black forest» log p a s t r y Recipe for approx. 30 persons (frame of 35 x 28 x 4.5cm high) 5 logs of 28 x 7cm for 6 persons Chocolate biscuit 200 g softened butter 100 g melted dark chocolate 70% 140 g icing sugar 400 g egg yolks 60 g flour 20 g cocoa powder 320 g egg whites 120 g castor sugar In a mixing bowl with a paddle attachment, beat together the butter, melted dark 70% chocolate and icing sugar; adding little by little the egg yolks until the mixture is whitened. Fold through half of the egg whites, whisked to a meringue, the sifted flour and cocoa powder and the remaining meringue mixture. Spread the mixture into a frame of 56 x 35 cm. Cook in a ventilated oven at 180 C for approx. 10 minutes. Milk chocolate cream 200 g milk 400 g cream 400 g milk couverture chocolate 36% 70 g gelatine mass* Boil together the milk and the cream then pour over the chopped couverture milk chocolate. Mix together and add the gelatine mass melted in the microwave. Mix well together. White mousse 500 g cream 120 g glucose 140 g Griottines juice 100 g gelatine mass* Whisk the cream. Heat the glucose and the Griottines juice to 50 C, adding the gelatine. Allow to cool to 30 C then incorporate the softly whipped cream. Use immediately. Kirsch of Fougerolles A.O.C. soaking syrup 200 g 30 B stock syrup 100 g water 30 g Kirsch of Fougerolles A.O.C. 30 g Griottines juice Assembly Using a frame of 35 x 28 x 4.5cm high. Place in the bottom a sheet of biscuit and soak with the Kirsch punch. Pour the milk chocolate cream and sprinkle 300g of Griottines. Place a second biscuit over the cream, equally soaked with the punch, and finish with the white mousse. Place in a freezer. Decoration and finishing Decorate with chocolate shavings, a few Griottines and gold leaf. Place chocolate decoration around the edges. * Gelatine mass recipe : 50g gelatine (200 bloom) powder mix with 300g cold water = 350g mass White mousse Griottines Milk chocolate cream Chocolate shavings Chocolate biscuit 5
Exotic baba p a s t r y Recipe for 24 savarin molds Dipping syrup 1 000 g water 450 g sugar 150 g passion fruit juice 150 g Saint James Rum 54% vol. Baba paste 500 g flour 20 g sugar 10 g salt 30 g yeast 100 g water 300 g eggs 160 g melted butter In a mixing bowl and using a paddle attachment, mix together the water, flour, sugar, salt and eggs. Once the paste is homogeneous, add the melted butter. With the aid of a piping bag, pipe the mixture into the «silicone savarin molds». Allow to rise and then cook in a ventilated oven for 25 to 30 minutes. Bring to the boil then add the Saint James Rum. Store for the dipping of the babas. Chantilly cream 1 000 g cream 80/100 g icing sugar 2 g vanilla powder Mix the cream with the icing sugar and the vanilla powder. Then whisk with a machine being careful to have the cream very cold for a better final volume. Assembly and decoration Original creation by Jean-Michel PERRUCHON M.O.F. Pastry Bellouet Conseil School Paris, France 6 Cook the savarins one day before the dipping. Heat the syrup to 50 C and dip the savarins with care, slowly and completely. The dipping is the most important part. Drain the savarins then sprinkle them with Rum and glaze with a neutral glaze. Decorate with a Chantilly cream rosette and some fresh fruits. 7
Cointreau Saint Honoré p a s t r y Recipe for 2 Saint Honoré of 6 persons Brittany Sable with Orange zests 180 g egg yolks 340 g cassonade sugar 360 g butter 500 g flour T55 30 g baking powder 2 orange zests Mix until white the yolks and the cassonade sugar. Add the softened butter, the orange zests and finally the sifted flour and baking powder. Store in a refrigerator (+ 4 C) for several hours. Roll out the paste to a thickness of 7mm and cut out rectangles of 20cm x 11cm. Bake in a fan forced oven at 170 C for 25 to 30 minutes, then allow to cool on a grill. Salted butter caramel 400 g castor sugar 100 g glucose 500 g cream 200 g butter 10 g sea salt Make a caramel with the sugar and glucose then pour in the heated cream and the butter and to finish the salt. Return to the heat for a few minutes to reach a temperature of 103-104 C. Cointreau light cream 1 000 g pastry cream 500 g Chantilly cream 40 g Cointreau 60% vol. Beat well together the pastry cream with the Cointreau then delicately add with a spatula the Chantilly cream. Finishing Spread a thin coat of caramel over each Brittany Sable. Pipe onto the caramel, using a St Honore nozzle, the Cointreau light cream. To finish: place on the dressed biscuit, 10 Cointreau light cream filled choux puffs and salted caramel icecream. Original creation by Ludovic RICHARD M.O.F. Bakery 8 9
Griottines Brioche v i e n n o i s e r i e Recipe for approximately 60 brioches Macaronade (almond glaze) 250 g ground almonds 210 g egg whites 80 g cassonade sugar Original creation by Ludovic RICHARD M.O.F. Bakery The Griottines brioche marries perfectly with an afternoon coffee or tea and there is no need to serve jams or preserves - the fruit is already incorporated! Eaten simply as they are, this brioche is a real delight! The Griottines brioche is covered with an almond glaze before baking to give a final note of crunch. Brioche 1 000 g flour T55 22 g salt 30 g fresh yeast 120 g sugar 200 g pre dough (levain) 400 g whole eggs 250 ml milk 500 g butter 20 g liquid vanilla 25 g La Cigogne Gastronomie Kirsch 300 g Griottines 100 g pistachios 100 g whole almonds Method Incorporate all ingredients together with the exception of the butter, the dried fruits and the flavorings. Mix at a low speed for 5 minutes, then at a medium speed until the paste begins to come of the sides of the bowl. Then add at a low speed the butter, increasing the speed to a medium speed until the paste comes of the bowl once more. Finally incorporate the dried fruits and the flavorings. The paste should not exceed a temperature of 24 to 26 C Allow the paste to rise at room temperature for one hour or place in the refrigerator until the next day. Weigh out 50g balls or rounded batons of 180g. Allow to rest for 10 to 20 minutes Shape 50g balls into aluminium timbales of 6 cm diametre and height of 3.5 cm or 180g into an elongated shape for molds of 12 x 8 x 4,5 cm. Prove at an ambiante temperature (25 C) for approximately 2 hours. Finishing: spread the glaze over the brioche and dust 3 times with icing sugar. Bake at 160/180 C for approximately 25 to 30 minutes. 10 11
Original creation by Eric PEREZ Macaron Pastry School Bangkok, Thailand Iced Bombe Parfait i c e Recipe for 2 dômes of 18 cm in diametre approximately 16 people Iced parfait with Kirsch of Fougerolles A.O.C. 120 g whole milk 90 g sugar 30 g inverted sugar 80 g yolks 320 g whipping cream 3 vanilla beans 5 g Kirsch of Fougerolles A.O.C. 45% vol. 150 g Griottines 1. Bring the milk and vanilla to the boil and then strain. 2. Mix the yolks and sugar. Add to the milk and then poach everything to 85 C and strain. 3. Remove from the heat and whisk at 3rd speed, then reduce the speed until completely cooled. 4. Fold through the whipped cream into the anglaise and add the Kirsch of Fougerolles A.O.C.. Black cherry sorbet 440 g black cherry puree 265 g water 120 g castor sugar 40 g glucose powder 4,5 g stabilizer Super Neutrose 1. Bring the water to the boil. 2. Add the dry ingredients and bring to the boil once more. 3. Pour over the black cherry puree. 4. Rest and mature for at least 3 hours before hand blending the mixture into the puree and processing through the ice cream machine. Mango sorbet 725 g mango puree 255 g water 123 g castor sugar 85 g glucose powder 3,5 g stabilizer Super Neutrose 1. Bring the water to the boil. 2. Add the dry ingredients and bring to the boil once more. 3. Pour over the mango puree. 4. Rest and mature for at least 3 hours before hand blending the mixture into the puree and processing through the ice cream machine. Dacquoise Use a basic recipe. Allow approx. 300g for 2 bases of 18cm diametre. To assemble In a half sphere stainless mold of 18cm apply the first coat of mango sorbet. Press into the sorbet the 16 cm stainless steel half sphere and freeze. Using the blow torch quickly heat the inside to release the 16 cm mold. Freeze for a few minutes and coat with the cherry sorbet and press a 14 cm stainless steel mold and freeze. Again, quickly heat up the stainless and remove the mold. Pour in the Kirsch of Fougerolles A.O.C. parfait while adding the Griottines. Place a disc of pre cut dacquoise over the top of the finished parfait and freeze. Un-mold the finished parfait and glaze with a neutral glaze. Place around the parfait some macaroons to decorate. black cherry sorbet macaroons mango sorbet Parfait Griottines dacquoise 12 13
The Saint Sylvestre p a s t r y Recipe for a frame of 60 x 40 x 4.5cm Approx. 64 people : 8 entremets for 8 people Pain de Genes 640 g eggs 690 g almond paste (50% almond content) 200 g warm melted butter 120 g flour 4 g baking powder 1. Heat the almond paste in the microwave until soft. 2. Place into a mixing bowl and beat; adding the eggs slowly until light and fluffy. 3. Fold in the sifted dry ingredients and add the hot butter. 4. Spread on Flexipan of 60 x 40 x 1cm and bake at 180 C for approx. 25 minutes. Orange compote 20 g butter 15 g brown sugar 2 oranges (approx. 600g) 50 g sugar 10 g cornflour 25 g water 20 g Cointreau 60% vol. 25 g glucose White chocolate lemon cream 250 g milk 20 g gelatin leaves 1 lemon zest 425 g white chocolate 1 orange zest 500 g whipped cream 15 g glucose 25 g Cointreau 60% vol. 1. Soften the gelatin in cold water. 2. Bring to the boil the milk, add the glucose and the zests and allow to infuse. 3. Strain and add the drained softened gelatin. 4. Pour over the chocolate and make a ganache. 5. Fold through the whipped cream. Blood orange coulis 250 g blood orange puree 35 g sugar 5 g gelatin leaves 1. Softened the gelatin in cold water. 2. Heat ⅓ of the puree and add the strained gelatin to dissolve in the puree. 3. Add to the rest of the cold puree. Set aside for the assembly. Orange Almond Dacquoise 320 g ground almonds 320 g icing sugar 65 g flour 400 g egg whites 170 g sugar 2 orange zests Blood Orange Mousse 750 g blood orange puree 40 g gelatin leaves 300 g Italian meringue 900 g whipped cream 30 g Cointreau 60% vol. 1. Soften the gelatin in cold water. 2. Heat ⅓ of the puree and add the drained gelatin to dissolve in the heated puree. 3. Add the rest of the cold puree. 4. Cool down and incorporate the meringue and whipped cream. 5. Fold through the Cointreau. Assembly Place the frame on a paper sheet and tray of 60 x 40 x 4,5cm high. Place the baked pain de gene into the frame, then, spread a thin layer of orange compote. Add a layer of white chocolate lemon cream and distribute the strained Griottines into the cream. Cover the Griottines with the remaining white chocolate lemon cream. Place in the freezer to set. Pour the blood orange coulis to cover the cream and place once more in the freezer to set. Add a layer of blood orange mousse then the sheet of orange almond dacquoise. Finish with a last coat of blood orange mousse. Set aside some left over mousse to smooth the top after setting. Original creation by Eric PEREZ Macaron Pastry School Bangkok, Thailand 1. Cook the oranges in water for about an hour until soft. 2. Allow to cool and slice. 3. In a pot, cook the oranges with the butter, sugar, brown sugar and glucose. 4. At the end of the cooking add the cornflour mixed with Cointreau and water to thicken the compote. 5. Cool down and chop the compote. 1. Sift the ground almonds, flour and icing sugar together. Add the orange zests. 2. Whisk the egg whites to form a meringue, adding the sugar little by little then fold in the sifted dry ingredients. 3. Spread on Flexipan 60 x 40 x 1cm and bake at 180 C for approx. 15 minutes. Decoration Spray with cocoa butter and white chocolate tinted pink with food coloring, add silver pearls, Griottines and white chocolate curls. 14 15
Paris-Brest Cointreau p a s t r y Choux paste Recipe for 2 Paris-Brest of 6 persons or 8 individual pieces 250 g water 250 g milk 220 g butter 15 g salt 10 g castor sugar 280 g flour 500 g whole eggs In a saucepan, bring to the boil the water, milk, butter, salt and sugar. Off the heat, add all at once the sifted flour. On the heat, cook out the paste until it no longer sticks to the pan. Using an electric mixer, gradually add the eggs. Fill a piping bag and pipe in the shape of a ring of 16 cm in diametre or 8 cm for individual pieces. Pipe out as well some mini éclairs (carolines). Sprinkle over the egg washed ring, almond batons. Bake at 190/200 C for approximately 30 minutes in a dry oven or 160 C in a fan forced oven. Cointreau light cream Make a pastry cream with : 300 g milk ½ vanilla bean 65 g yolks 75 g castor sugar 28 g pastry cream powder Then add 45 g of butter. This recipe makes 500 g quantity. Method for making the light cream : 500 g pastry cream 30 g Cointreau 60% vol. 5 g orange zest (1 piece) 14 g gelatine leaves 500 g Chantilly cream Soak the gelatine in cold water for 15 minutes, then drain and melt. Smooth out the pastry cream with the orange zestes and Cointreau. Mix a small quantity of pastry cream with the warm melted gelatine then add the remaining pastry cream respecting at all times a balance with the mixtures. Gently fold through the firmly Chantilly cream with a spatula. Slice the ring in half horizontally. Pipe the prepared cream using a star nozzle. Space a few mini éclairs (carolines) in the centre and then pipe a second series of roses. 16 17
Lime and Cointreau ganache 120 g lime juice 15 g glucose 250 g white chocolate 35 g butter 20 g Cointreau 60% vol. Alliance c h o c o l a t e Recipe for approx. 60 molded demi-sphere chocolates of 10g each Boil the lime juice and zest, then strain. Add the glucose. Melt the white chocolate. Pour the lime juice and glucose onto the white chocolate and create an emulsion. Add the softened butter. Add the Cointreau. Pipe the ganache into the prepared moulds (which have been sprayed lightly green with cocoa butter and chocolate then brushed with gold powder; and coated with the couverture chocolate). Allow to crystallize overnight and seal with tempered chocolate. Angel Dust Chocolates continued Ganache Rémy Martin cognac 250 g 64% dark chocolate 300 g 38% milk chocolate 250 g cream 35% 60 g glucose 100 g butter 85 g Rémy Martin cognac THE RIGHT MEASURE IN PASTRY... FLAVORINGS LESS ALCOHOL PRECISE DOSES (Doses are valid for Cointreau, Saint James, Remy Martin and Kirsch of Fougerolles A.O.C.) Bring to the boil the cream and glucose. Melt slightly the chocolates and pour the boiling cream over in steps to create a good emulsion. Add the butter and the Remy Martin cognac. Hand blend and pour onto the cocoa nib praline. Crystallize overnight and cut with the guitare cutter 22,5 x 22,5 mm. Allow to crystallize. Finishing : Coat with dark couverture chocolate and pipe a thin line of milk chocolate. Basic recipes Lightly flavour Strong flavour Very intense flavour Pastry cream 20 g/kg 40 g/kg 50 g/kg Chantilly cream 15 g/kg 35 g/kg 45 g/kg Light cream 20 g/kg 40 g/kg 50 g/kg Buttercream 15 g/kg 35 g/kg 45 g/kg Ganache 50 g/kg 80 g/kg 100 g/kg Mousse 20 g/kg 40 g/kg 50 g/kg Icecreams 15 g/kg 35 g/kg 45 g/kg Sorbet 20 g/kg 40 g/kg 50 g/kg Soaking syrup 80 g/kg 150 g/kg 250 g/kg Original creation by Eric PEREZ Macaron Pastry School Bangkok, Thailand 18 Cocoa nib praline 200 g sugar 75 g water 200 g cocoa nibs Angel dust c h o c o l a t e Recipe for 180 coated chocolates approx.10g each Cook the sugar and water to 115 C and add the cocoa nibs. Continue to cook to roast until caramelized. Allow to cool then ground in food processor until it forms a paste. Spread very thinly (between two sheets of sulferised paper) on a plastic sheet 1 mm thick in a frame of 33 x 33cm. Allow to crystallize, place a 1cm frame over the top and pour the ganache Remy Martin cognac on to the praline. PERFECTLY MATCHED FLAVOURS An excellent aroma of multiple use, Concentrated Cointreau will complement all types of creams, mousses, fillings, soaking syrups, icecreams and sorbets. Only a few drops is needed to add a delicate note of freshness and fruit to preparations. It is an equally perfect association with red fruit flavours, citrus fruits, dried fruit, vanilla, coffee, caramel, chocolate, praline, etc The intense woody, floral flavours and aromas, are greatly appreciated by professionals, making it the ideal partener with chocolate. Remy Martin Fine Champagne Cognac marries equally well with pastry preparations with a base of dried fruits such as pralines, confied fruits, apricots, raisins and currants, almonds ; spices (cinnamon and vanilla), coffee and caramel. Rum is the most common alcohol used in pastry and is often employed alone to enhance pastry creams, mousselines, and butter creams. The St James Rum marries well with chocolate ganaches, dried raisins and sultanas and preserved fruits in icecreams. In addition, it associates with exotic fruits, citrus fruits, dried fruits, spices and coffee. The Kirsch of Fougerolles A.O.C. is a formidable natural aroma. Used by itself to flavour creams for Choux Saint Honoré and all bases of choux paste. It also can be added to complement Fraisiers strawberry cakes and marries perfectly with Red Berry fruits, caramels and pistachios. Used in icecream making, Kirsch of Fougerolles A.O.C. associates well with candied fruits, ideally in Parfaits. 19
The highest Brand s signature for Gastronomy RHUMS Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - France - Tel +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78 www.premiumgastronomie.com