Trendy Collection 2011-2012: Rhums

Trendy Collection 2011-2012

Summary

Chef’s presentation 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®, ...

The «Black forest» log page 4

Exotic baba page 6

Cointreau® Saint Honoré page 8

Griottines® Brioche page 10

Iced Bombe Parfait page 12

Paris Brest Cointreau® page 16

The Saint Sylvestre® page 14

Chocolates : • Alliance • Angel dust page 18

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

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)

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

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 100 g 140 g 400 g 60 g 20 g 320 g 120 g

Original creation by Jean-Michel PERRUCHON M.O.F. Pastry Bellouet Conseil School Paris, France

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softened butter melted dark chocolate 70% icing sugar egg yolks flour cocoa powder egg whites 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 400 g 400 g 70 g

milk cream milk couverture chocolate 36% 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 120 g 140 g 100 g

cream glucose Griottines® juice gelatine mass*

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

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 100 g 30 g 30 g

30°B stock syrup water Kirsch of Fougerolles A.O.C. Griottines® juice

Chocolate shavings White mousse

Chocolate biscuit

Griottines® Milk chocolate cream

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Exotic baba p a s t r y Recipe for 24 savarin molds

Dipping syrup 1 000 g 450 g 150 g 150 g

water sugar passion fruit juice Saint James® Rum 54% vol.

Bring to the boil then add the Saint James® Rum. Store for the dipping of the babas. Baba paste 500 g 20 g 10 g 30 g 100 g 300 g 160 g

flour sugar salt yeast water eggs 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.

Original creation by Jean-Michel PERRUCHON M.O.F. Pastry Bellouet Conseil School Paris, France

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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 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.

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Cointreau® Saint Honoré p a s t r y Recipe for 2 Saint Honoré of 6 persons

Salted butter caramel 400 g 100 g 500 g 200 g 10 g

castor sugar glucose cream butter 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. Brittany Sable with Orange zests 180 g 340 g 360 g 500 g 30 g 2

egg yolks cassonade sugar butter flour T55 baking powder 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.

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

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Griottines® Brioche v i e n n o i s e r i e Recipe for approximately 60 brioches

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

Original creation by Ludovic RICHARD M.O.F. Bakery

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1 000 g 22 g 30 g 120 g 200 g 400 g 250 ml 500 g 20 g 25 g 300 g 100 g 100 g

Macaronade (almond glaze) 250 g ground almonds 210 g egg whites 80 g cassonade sugar

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.

flour T55 salt fresh yeast sugar pre dough (levain) whole eggs milk butter liquid vanilla La Cigogne® Gastronomie Kirsch Griottines® pistachios whole almonds

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.

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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 90 g 30 g 80 g 320 g 3 5g 150 g

whole milk sugar inverted sugar yolks whipping cream vanilla beans Kirsch of Fougerolles A.O.C. 45% vol. 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.. Original creation by Eric PEREZ Macaron Pastry School Bangkok, Thailand

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Black cherry sorbet 440 g 265 g 120 g 40 g 4,5 g

black cherry puree water castor sugar glucose powder 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 255 g 123 g 85 g 3,5 g

mango puree water castor sugar glucose powder 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. mango sorbet

black cherry sorbet

Parfait

Griottines®

macaroons dacquoise

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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 15 g 20 g butter 2 oranges (approx. 600g) 50 g 25 g 10 g cornflour 20 g Cointreau® 60% vol. 25 g

Original creation by Eric PEREZ Macaron Pastry School Bangkok, Thailand

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brown sugar sugar water glucose

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.

White chocolate lemon cream 250 g milk 20 g 1 lemon zest 425 g 1 orange zest 500 g 15 g glucose 25 g

gelatin leaves white chocolate whipped cream 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 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.

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.

Decoration Spray with cocoa butter and white chocolate tinted pink with food coloring, add silver pearls, Griottines® and white chocolate curls.

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Paris-Brest Cointreau® p a s t r y Recipe for 2 Paris-Brest of 6 persons or 8 individual pieces

Choux paste 250 g 250 g 220 g 15 g 10 g 280 g 500 g

water milk butter salt castor sugar flour 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.

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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.

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Alliance chocolate Recipe for approx. 60 molded demi-sphere chocolates of 10g each

Lime and Cointreau® ganache 120 g lime juice 15 g glucose 250 g white chocolate 35 g butter 20 g Cointreau® 60% vol. 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 chocolate Recipe for 180 coated chocolates approx.10g each

Cocoa nib praline 200 g sugar 75 g water 200 g cocoa nibs Original creation by Eric PEREZ Macaron Pastry School Bangkok, Thailand

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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.

Angel Dust Chocolates continued

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.

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

Finishing : Coat with dark couverture chocolate and pipe a thin line of milk chocolate.

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.)

Basic recipes Pastry cream Chantilly cream Light cream Buttercream Ganache Mousse Icecreams Sorbet Soaking syrup

Lightly flavour 20 g/kg 15 g/kg 20 g/kg 15 g/kg 50 g/kg 20 g/kg 15 g/kg 20 g/kg 80 g/kg

Strong flavour 40 g/kg 35 g/kg 40 g/kg 35 g/kg 80 g/kg 40 g/kg 35 g/kg 40 g/kg 150 g/kg

Very intense flavour 50 g/kg 45 g/kg 50 g/kg 45 g/kg 100 g/kg 50 g/kg 45 g/kg 50 g/kg 250 g/kg

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…

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 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.

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.

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