Fruit The Art of Pastry

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FRUITS
VCDRiV SROLCT
THE ART OF PASTRY
(lo DUCOSSE
EDITION
03
FO~E\VO~[)
I could sing Cedric Grolet's praises here. There wou ld

certainly be enough accolades fo r this thirtysomething who
has spent half his life accumulating awards and distinctions.
But because Cedric is the pastry chef at l'H6tel Le Meurice in
Paris, I would doubtless be suspected of bias I could also tell
the food lover reading this book that the recipes presented
here are as good to eat as they are beautiful to look at I
would know: I've tasted them all, and they have all seduced
me wit h their absolute precision. But I prefer to leave this
delicious surpr ise to each reader.
So I must discuss the only topic left: Cedric Grolet's

extraordinary vision.
Cedric is guided by two requirements First, simplicity - and

everyone knows that th is is a complex goal to reach, because
it means giving up on ease,pruning away unnecessaryth ings,
and keeping only the essential. Second, to be inspi red by
nature. In t he wor ld of confectionery, this ambition opens up
new and promising fields.You have only to seeCedricchoosing
the lemon that has the acidity and texture that wil l best suit
his project, or weighing up the merits of cream matured by one
producer or another. Placing the product at the center of his
work is a radical perspective shift that leads him to redefine
the work of his profession No pastry chef before him has
ever borrowed the techniques of cooking, such as reduction,
concentration, and even roasting, with such intelligence.
This book w ill have a place in history.
Alain Ducasse
05
P~EFACE
When my cus t o mers ask me "W hy such as fru it scu lptures - which I do
fruit?," I tel l the m t hat t h is foc us w it ho ut using a mold and whic h, in my
comes, above all, from the simple way view, requ ire highly deve loped skil ls -
my parents raised me. When I we nt to are more specia lized and d if fi cu lt to
schoo l, I too k frui t pluc ked from t he do at home. All kinds of readers can
tree as a snack. I coul d tell a lo ng ta le fi nd their level here.
of snacking on fruit like t his.
General ly speaking, I love to do and
For me, the key goa l o f th is book is talk a bo u t simple things. For t his
em phas izing the importance of fru it reason, f r ui t is a perfect subjec t
a nd the f u nda mental ro le it plays for me, because everyone loves it
in co nfe ct ionery, w heth er it comes The i mpo rta nt thi ng is that peo p le
f rom our own gar d ens o r the o th er unders t and t hat fruit is for ea t ing.
sid e of t he wor ld . I'm co nstan tl y Let's turn, t herefore, to the select ion
asking myse lf how to pay homage t o of the best poss ible frui t Is it good as
it in th e best poss ib le way Fo r this it is, without any fur th er p reparat io n,
reason, I never forget tha t eve ry fru it Is it r i pe enough? Is it in season?
is uni q ue, and t hat its f lavo r sho u ld Respect i ng the un ique natu re o f a
be u nd erl ine d in a spec ific way. fr ui t is the first step t owa rd mak i ng
Citrus frui t, for examp le, shows off an excellent desse r t Nex t, o n e
all its st reng t h in fresh pr epara t ions, must th i nk of a seasoning that wi ll
w h ile t he t aste of strawbe r ries is best hig hli ght it s charac t er and elevate it ,
d ist ing ui shed when they are coo ked generating real emotion and evoking
sim ply, warm with a litt le suga r and memor ies. Certain fru it is natu ra lly
a drizzle of olive o i I. good as it is, but it can be eve n better
when its flavo r is co n ce ntrated,
Th is book isn't written f or any reduci ng it to its essence I'm no t
reader in part icu lar I wou ld love it if real ly satisfied unt i l a d esse rt I've
everyo ne - profess iona ls, seasone d prepared su r passes the good ness of
pas tr y che f s, and everyday home the original frui t
cooks - could make one o r anot her
of my recipes. Th ere are many fru it I could spend hours talking to you about
ta rt s, cookies, and plate d desse rts a fr uit and telli ng you it s st ory 1
t hat can be easi ly done at ho me an d
are relatively q ui ck t o make. Ot hers, - Cedric Grolet
All Ce dri c Gro let c r ea tion s c an be f o und on hi s In s ta g ram ac cou nt

@cedric g rolet . And you ca n s ha re yo ur photos with us u s ing
# c ed ricg r o let and #CGf r u its.
06
I began making co nfe ctio nery when at Me ur ice. It was a slap in th e face.
I was thi rt een years old, work i ng Th e leve l of pe rform an ce demande d
alongs ide my gra ndfath er, w ho had was like not hin g I'd eve r seen, and
a big hotel where he did t he cook ing. I was u neasy, lost I rea li zed that I
What attracte d me, really, we re the despe rate ly neede d to un de rst and
sweet things. Therefore, I bega n my f lavo r, and I was sup po rt ed in t h is
first trai n ing co ur se in con fectio nery q uest by Al leno and Lesecq . W hen
at th e age of fo urt een, as we ll as a they left in 2012, I t ook ove r t he ro le
p rofess io na l two-year co nfect ione ry of pastr y ch ef. It was at thi s momen t
cou rse. I r e me mb e r tha t as a t hat Ala i n Ducasse a r rive d, w ith
stu den t, I couldn't sit st i ll. Mak in g Chris t op he Saint agne at his side, and
confect io ne ry he lp ed me matu re it wou ld be a t u rn in g po i nt in my
an d rea ll y let me thri ve. An d it 's let career Eve n if t here we re so me bu mp s
me contin ue to grow and t hrive ever at the beg inning, Alai n Du casse, wi t h
since. Driven by my par t ic ipat ion in a his d ist inct ive ident ity, held th e keys
nu mb er of compet it io ns, I sig ned up to my success . He was hard , fi r m, and
for ano t her t wo years of stu dy at a fair. "St op making pretty t hings, work
t ech nical school in Yssingea ux. Then o n tas t e," he t o ld me. Wit h Saint ag ne
ca me the great leap. I pl ucked up my in t he ki t chen, I spent an en t ire ye a r
courage a nd we nt to try my luck in quest io ning myse lf; t his w as t he mos t
Par is. The idea was t o take a ste p im po rt ant drivi ng force in my journey.
towa rd meeting the greats. The first Every day , he told me abou t t ast e,
st op on this init ial voyage Fauchon. season in g, bo ld ness , associatio n,
I buil t my range at the hea rt of t his t extu re, an d so on, neve r lett ing me
ico n ic establishmen t alo ngs id e th ree catch a brea t h until I had beg u n t o
extr ao rdi nary chefs, each of who m, in unde rst and. I w as sad t o see him leave
his way, in f luenced the ph il osop hy I Meur ice, because we'd become a good
have today Ch rist ophe Ada m ta ught pai r. For tu nately, I recap tu red t he
m e c r eativity , Benoit Co uv rand same bala nce with Joce ly n Herl an d,
prov id ed me with st r uct u re, and who took up t he reins in the kit chen.
Christophe App ert led me to cap rice
a nd dy namism. They rea ll y t ho ught Now , I'm wor king d irectly with Alain
of me as the i r litt le past ry-chef -to- Ducasse . He knows w ho I am, respec t s
be, and I t h rew mysel f into a ll the me, and gives me my f reed o m. Not a
diff eren t j obs I took. This gave me t he day passes wh en he's no t in t erest ed
oppo rt u nity t o experi men t wit h a lo t in what I' m doing, what dr ives me t o
of things , t o see the whole wo rld and sear ch for bo ldn ess a nd perf ect ion
expan d my hor izons cons id erably I'm a great admi rer of th is visio nary
Howeve r, afte r f ive yea rs, I fe lt th at chef, a nd I'm very luck y to have t his
I'd gotten al l I cou ld, an d to ld myse lf rela t io nship w it h him It is imp o rt an t
t hat it was ti me to move on to new to me to have reached thi s point, bu t
pastu res. At twen ty -f ive, I jo in ed I coul d neve r have do ne it w ith ou t
Yan nic k Al lena a nd Camille Lesecq my co ll aborato rs. I have always been
07
taught that you must kno w how to is very important in this way. It lets
choose those around you. I have a me exam in e things from al l ang les,
formidable team behind me, working to step back and ga i n perspective
day in and day out to help me push and to see what I can still imp rove .
toward perfection My two sous I see this as a new way to grow; it
chefs , Yohann Caron and Thibault makes me quest io n myself . Inde ed,
Hauchard , have an important role. I what is confectionery but a perpetua l
give them more and more freedom; process of quest ion in g;, If a dessert
they are very good pastry chefs and , is pleasing today, it must a lso be
thanks to them, I can give myself pleasing tomorrow.
over completely to creation. These
days , my process is simple I step
vcDRiv SROLcT
back, I sketch broadly , and I reflect A FEW DATES
I think in terms of season , form ,
and boldness, associating between
2000
them to come up with my desserts . began his professional training
Then my chefs take the baton and , as a pastry chef
follow in g my directions , propose
different trial versions. I taste any 2006
number of th ings, but always wit h a bega n working at Fauchon
fresh palate - when I'm not hungry .
If a dessert doesn't completely satisfy 2011
me, I send it to be remade . It is not became sous chef at Meurice
until I've begun to find the right
flavor that the construction of the 2013
dessert in its final form can begin. became pastry chef at Meurice
Then, when everything is perfect , and
not a moment before , w e put it on 2015
the menu . At that point , I gather the named Pastr y Chef of the Year
impressions of the customers . Thanks by Le Chef magazine
to their feedback , my palate expands

even more . My current goal is to enrich 2016
my confectionery through trave l, as I received the Pastry Chef
of the Year Exce llence Award
see Ala in Ducasse do ing. I go all over
from Relai s Desserts
the world to share my know ledge,
and it's fasc inating . In every country ,
2016
people ask me different questions,
received the Pastr y Chef
der ived from their cu ltures and their of the Year trophy f ram
tastes , and the ir reactions are never Le s Toques Blanches
the same. This makes me grow.
2017
This book, which is my first - and named Pastry Chef of the Year
wh ich is a dream come true for me - by Omnivore
CONTENTJ
FOREWORD BY ALAIN DUCASSE 03
18 CIT~UJ F~UIT
PREFACE BY CEDRIC GROLET 05
66 1 TOI\JE F~UIT
BASIC RECIPES 312
88 F~UIT WITH JEEl)J

RECIPE LIST 322
188 T~OPICAL F~UIT

GLOSSARY 326
INDEX BY DESSERT TYPE 332
8~8 WILi) F~UIT

INDEX BY INGREDIENT 334
I
PREPARATION TIME 2 HOURS 30 MINUTES
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RESTING TIME 1 HOUR 50 MINUTES

l3E~GAA\OT 19
FOR THE JOCONDE CAKE FOR THE JOCONDE CAKE

4½ large (225 g) eggs (1 cup) Preheat the oven to 360°F (180°C) In an electric stand mixer fitted with
1¾ cups (170 g) confectioners ' sugar a wh isk attachment, beat together the w hole eggs, confectioners'
1¾ cups (170 g) ground almonds
sugar, and almonds. Add the flour, th en the butter. Set aside . Use
1/, cup (45 g) all-purpose flour
the mixer wit h the whisk attachment to beat the egg whi tes, then
2½ tablespoons (35 g) unsalted
butter add the supe rfine sugar and beat unt il firm. Fold the beaten w hites
4½ large (150 g) egg whites ( '/, cup) into the almond mixture and spread on a baking sheet Bake for
2 tablespoons (25 g) superfine 6 minutes Remove from th e sheet and place the cake in a 12 by 16-inch
sugar (30 by 40-cm) baking dish .
FOR THE BERGAMOT GELATIN FOR THE BERGAMOT GELATIN CENTER
CENTER In a saucepan, heat 13cup (So g) wa ter and the bergamot juice, then
1
1 cup (230 g) bergamot juice

add the sugar mixed with the agar. Boil for 2 minutes and cool rapidly
1½ tablespoons (15 g) superfine
by placing the pan in the freezer for 20 minutes. Whe n the gelatin
sugar
1 teaspoon (8 g) agar powder is cold, mix with an immersion blender, being careful not to beat in
1 fresh bergamot (6 ounces/170 g) any air. Separate the fresh bergamot into supremes and add them to
3½ tablespoons (15 g) Earl Grey the gelatin . Chop the Earl Grey tea and add to the gela tin . Pour the
tea leaves resulting mixture over the joconde cake and freeze for 30 minutes . n
1-i
FOR THE LEMON CHEESECAKE --i

FOR THE LEMON CHEESECAKE ｾ＠
'/, cup (160 g) Philadelphia C
Mix the cream cheese w ith the fromage blanc, superfine sugar , lemon
cream cheese Vl
juice and zest, and oil. Po ur over the bergamot ge latin and spread
½ cup (120 g) fromage blanc
or Greek yogurt using a spatula. Freeze fo r 1 hour, then use a cookie cutter to cut "T1
ｾ＠
¼ cup (40 g) superfine sugar out ten 4-inch (10-cm)-diameter disks and ten 1½-inch (4-cm)-diamete r C
1-i
5 teaspoons (25 g) lemon juice disks. Shape them into pebbles , using a knife to trim off the sharp
--i
Zest of 4 lemons corners, t hen mo lding them into a natural shape using your hand s.
¼ cup (50 g) olive oil
FOR THE SHINY GOLD GLOSS
FOR THE SHINY GOLD GLOSS Heat 1 cup (250 g) water w ith the gluco se and gold luste r dust Mix the
2 tablespoons (25 g) glucose
superfine sugar an d carrageenan and add to the warm liquid Bring
l½ teaspoons (2.5 g) edible
gold luster dust to a boil, then remove from the heat and let cool, about 20 minutes.
1/, cup (75 g) superfine sugar Put into a bowl set over a saucepan of simmering water to remelt
1 teaspoon (2. 5 g) kappa the cold, gelled kappa , stirring constantly to remove any flakes that
carrageenan form on the surface.
FOR THE YELLOW COATING FOR COATING, ASSEMBLY,
7 ounces (200 g) white AND FINISHING
couverture chocolate
Make the yel lo w coating as described on page 317 Heat it to 80°F
¾ cup plus 2 tablespoons
(200 g) cocoa butter (25°C)and coat th e pebbles completely. Wait 1 minute , then glaze them
1 teaspoon (4 g) yellow by dipping them in the gold gloss heated to 130 to 140°F (55 to 60°C)
fat-soluble food coloring
TIP
Wear gloves when molding
the pebbles.
PEl3l3LEJ
20
UE~GAA\OT
½ cup (1 stick/125 g) Preheat the oven to 390°F (200°C). In a saucepan, heat the
unsalted butter butter until it browns. Remove from the heat and mix in
1 tablespoon (18 g) Beton honey
f- the honey to melt it
...... 1¾ large (87 g) eggs ( 1/, cup) ,
In a large bo w l, beat the room- temperature eggs wi th
::::, at room temperature
a:: the warm milk , the sup erfine sugar, bergamot zest, and
2½ tablespoons (3 7 g) milk . warmed
LL
1/, cup (80 g) s uperfine sugar tea leaves. Sift together the f lour and baking powder
V'l Zest of 2 bergamots, grated and stir them into the egg mi x t ure. Add the wa rm brown
::::,
with a Mic roplane butter mixtur e. Pour into a past ry bag and pipe to fill the
a::
f- 1½ teaspoons (2. 5 g) Earl Gre y tea indentations of a stain less steel 3-inch {8-cm) madele ine
...... leaves . chopped
u pan, using a litt le less than 1 ounce (25 g) batter for each
1 cup (125 g) cake flour madeleine Bake for 20 minutes .
1½ teaspoons (6 g) bakin g powder
A\A[)ELEl~EJ
PREPARATION TIME 30 MINUTES
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PREPARATION TIME: 2 HOURS 30 MINUTES
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RESTING TIME: 12 HOURS PLUS 3 HOURS 20 MINUTES

23
FOR PiE Wl-lIPPED YUZU

,AN The previous day, soak t he gelat in in 4 teaspoons (21 g) co ld water for 20
1 tea s poon (3 g) gel a tin minu t es. Bring ha lf t he cream to a boi l, then add the gela t in. Grad ually
po wder pour th e cream ove r t he chopped choco lat e an d ble nd together. Add t he
2¾ cup s ( 530 g) whippin g cre am remain ing cream, w hich shou ld be cold , t hen add t he y uzu ju ice Use an
5 oun c e s (140 g) white
immers ion ble nd er to emuls ify t he m ixt ur e. Pour into a pan an d seal by
cou ver t ure c ho c ola t e , c hopped
cover in g t he sur face of the ganache w it h plastic wrap . Refr igerate for
½ cup (120 g ) yuzu ju i c e
12 hours.
¾ cup ( 180 g ) lemon jui c e

2½ tabl e sp oon s (3 0 g ) The next day, heat ½ cup (120 g) wate r wi t h t he lemon j uice, t hen add
superfine sugar t he superfine sugar mixed w it h the aga r. Boil for 2 m inutes , t hen pour
¾ teaspoon ( 5 g ) a ga r powder into a shal low pan and refrigerate until chi lled . Mix w it h an imme rsion
1/, cup ( 15 g) chopped fresh mint blende r, bei ng carefu l no t to beat in any air Add t he m int , f inger lim es,
4 to 5 finger limes Meyer lemons, and lemon supre mes Pour into 11h- inch (3 5-cm)-d iameter
(2 ounces /5 5 g)
si licone hal f-dome molds and freeze for 2 ho ur s.
1 cu p (170 g) po a c he d Meyer n
H
lemon s (s ee pa ge 315 ), U ｾ＠ '- U /"\ I .L I~ L. , /"\ .:> :::>t I I D L -,
finel y c hopped s ;o
C
¾ cup (40 g ) lemon s upreme s Whi p t he cold yuzu ganache and d ivide among 1¾-inc h (45-cm) molds . V\
(about 3 l emons)
Insert a lemon gel center into the middle of t he ganache in each mold ,
Tl
VJ I JJL. L.L.110I, I ELLOW t hen freeze for 1 hour . Sculpt it in t o a lemon shape. Make t he yel low ;o
A N coa t ing as descr ibed on page 317; heat t o 80°F (25°C), t hen d ip in the C
H
2 cups ( 500 g) coating sculpte d lemons to coat Secure them to a bak ing shee t wi th a littl e
mix ture (see page 3 17) almo nd past e. Ai rbrush t hem with the same coa t ing t o create a st ipp led
1 teaspoon (4 g) yello w su rface, being carefu l to leave a few areas smoo t h to create an irregu lar
fat-soluble foo d coloring
effect Use a brush to ligh tl y coat the ent ire surf ace w it h th e neut ral glaze.
ru"'- 1nc. L.ULU Mix t he kirsch and gold luster dust , st rain in g the m t h ro ugh a conica l
R U sieve. Pour int o t he airbrush and use t o gi ld the lemo ns. Top each desse rt
4 te as poo ns ( 20 g) kir s ch w it h a lemon leaf.
1 table s poon (5 g ) edible
gold luster du s t
/"\.).)CIIDL I AND
N
1½ tablespoo ns ( 20 g ) neutr a l
glaze ( see page 31 7)
10 Mento n lemon lea ve s
Be careful to avo a
trapp' rg ary condensation or
frost oetwee1 the dipped and
a1 rb'L.Shed laye'S
of the coatirg
24
LEA\O~
~I G, 0R ｾ＠ G A
1 teaspoon (3. 5 g) gelatin powder The previous day, soak the gelatin in 4 teaspoons (21 g)
2¼ cups (525 g) whipping cream cold water until it swells. Bring half the cream to a boil,
4¾ ounces (135 g) white couverture
then add the gelatin. Gradually pour the cream over
chocolate, chopped
the chocolate and blend together. Add the remaining
½ cup ( 135 g) lemon juice
cream, w hich should be cold, then add the lemon juic e
Zest of 5 lemons
and zest. Mix well using an immersion blender until
perfect ly smooth, then refrigerate for 12 hours.
Kneaded butter (beurre manie)
OR p
1¾ cups (14¾ ounces/420 g)
unsalted dry butter (84% fat content) The next day, make the puff pastry dough, turning it
1'/, cups (165 g) pastry flour six times as described on page 313
Water dough (detrempe) Preheat the oven to 360°F (180°C)Use a rolling pin to
'!, cup ( 160 g) water roll the puff pastry to a t hickness of 1/16 inch (2 mm),
1 tablespoon (15 g) salt then bake on two baking sheets for 30 minutes. Cut out
1 teaspoon (4 g) distilled white vinegar eighteen 4 by 1½-inch (10 by 4-cm) rectangles. Sprinkle
I-
½ cup (1 st ick / 125 g) unsalted butter, with t he confectioners' sugar, t hen return to the oven
::::, so ftened
0:::
for s minutes . Finally, sprinkle w ith the sugar and let
3¼ cups (395 g) pastry flour
u.. cook until shiny, about 10 minutes on the normal
4 teaspoons (10 g) confectioners' sugar
Vl
setting at 500°F(250°()
::::, OR
0::: ¾ cup (180 g) lemon juice
I- Heat ½ cup (120 g) wa ter wi th the lemon juice ,
>-< 2½ tablespoons (30 g) superfine sugar
u ½ teaspoon (4 g) agar powder then add the sugar mixed w ith the agar Boil for 2
minutes , then cool rapidly by pouring the mixt ure
into a pan and refrigerating. When the gel is cold,
mix with an immersion blender, being careful not
to beat in any air.
-oR ASS MBLY AND N S NG
Use a pastry bag fitted wi th a no. 14 plain tip to pipe
two lines of ganache over two of the puff pastry
rectang les, caramelized side down. Use a pastry bag
without a tip to pipe a line of lemon gel between
the two lines of ganache. Smooth the edges with a
hot knife. Stack the two rectangles, then top with a
t hird, caramelized size up Use this method to make
another five millefeuil les.
A\I LLEFEUILLE
PREPARATION TIME 2 HOURS
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RESTING TIME 12 HOURS

26
LEA\ON
OR E BABA OUG OR BA A DOUG
3¼ cup s (40 0 g ) al 1-pu rp os e flour In an electr ic stand mixer f itted wit h the doug h hook,
2 teaspo ons (12 g) salt combine t he f lour, salt, honey, yeast, and eggs and knead
2 table s poons ( 40 g ) ho ne y unt il t he dough begins to come away from the sides of the
½ ( 20 g ) ca ke ye as t or 2¼ tea s poon s
bow l. Add t he butter in several stages, kneading unti l t he
ac ti ve dr y yea s t (dis s ol ved in wat e r
dough again begins to come away from the sides of t he bowl.
or milk )
5 large ( 260 g) eggs Let stand in a cool place for 1 hour. Butter two muffin ti ns
½ cup (1 stick/120 g ) unsalted butter , generously, then divide the dough into 1¼-ounce (35-g)balls,
at room temperature placing each in the cup of a muffin pan Cover w ith a damp
cloth and let rise for 40 minutes in a warm place. Preheat
OR 0 SYRUP
3 teaspoons ( 9 g) gelatin powder the oven to 360°F (180°C) Cover each muff in pan with a sheet
1½ c ups ( 300 g ) superfine s ugar of parchment paper, t hen place a baking sheet on top . Bake
Zest of 3 lemon s for 20 to 30 minut es, unti l t he babas are j ust beginning to
f- brow n. Remove from t he muffin pan, place on t he oven rack,
H R ON COMPO
::,
and dry fo r 1 hour at 210°F (100°C)
2 c ups (400 g) lemon s upr emes
a:::
LL
3½ table s poon s (40 g ) s up e rfine s ugar OR THE L MON SYR P
2 tea s poon s ( 6 g) pectin NH Soak t he gelat in in 3 tablespoons (63 g) cold water unt il it
V1
::, OR ASS 1b Y AND N SH NG swells. In a saucepan, bring 2 cups plus 10 tablespoons (600g)
a::: 4 cup s (500 g) vanilla whipped cr eam water, t he superf ine sugar, and lemon zest to a boil. Remove
f-
H (see page 314) fro m heat and let cool to 160°F (70°C), the n add t he gelat in.
u Fresh mint leaves Let cool to 120°F(50°(), t hen saturate th e babas on both sides
using a brush. Drain on a w ire rack.
FOR THE L MON CO PO

Put t he lemon sections and half of the superfi ne sugar in
a vacuum-sealing bag and cook for 20 minutes in a steam
oven at 210°F (100°C) or in a pot of boiling water. Pour the
contents of the bag into a saucepan, t hen add t he remaini ng
sugar mixed with the pect in. Boil for 2 minutes, then cool
rapidly in t he refr igerat or.
10R E ASSL ,BLY

AND N S NG
Cut the babas horizonta lly into four layers, spreading t he
compote between them . Make t he vanill a wh ipped cream
as described on page 314 and serve wit h t he babas. Add a
few mint leaves
PREPARATION TIME : 2 HOURS
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RESTING TIME : 1 HOUR 40 MINUTES

28
LEA\O~
OR MON AL OPPING FOR T E L ""ION AL 0 PP I\JG
10 sculpted lemon halves Make the sculpted lemon halves as described in the
(see recipe for Lemons on page 23) recipe for Lemons (page 23)i but making only half of
OR E ARTL s s the shape to create 10 lemon halves.
1 quantity (1¼ pounds/590 g)
OR HE TART T S s
sweet dough (see page 312)
Make the sweet dough as described on page 312
OR [ A MONO 0 CR and refr igerate for 24 hours
1
/, quantity (3½ ounces/100 g) The next day, preheat the oven to 320°F(160°C) Bake
almond cream (see page 314) the tartlet shells for 20 minutes . Leave the oven on.
Zest of 2 lemons
f- FOR A MONO L ~ON CR A
OR y OWCR ~B DO GH
:::, Make the almond cream as described on page 314,t hen
¼ quantity (3½ ounces/100 g)
0:: mix in the lemon zest
u.. crumb dough (see page 312)
3/a teaspoon (1. 7 g) yellow fat-soluble
Fil l the prebaked tartlet shells with the almond-lemon
V'l
food coloring cream and bake for s minutes at 320°F (160°()
:::,
0:: Zest of 1 lemon y
f-
QR 0 C DOU
H Preheat the oven to 340°F (170°C) Mix t he crumb
u dou gh as described on page 3121 incorporating the
food coloring and lemon zest, then use a rollin g pin
to roll a 1/3r inch (1 mm)-thick layer of dough between
two sheets of parchment paper. Bake for 7 minutes,
then sift the crumbs, keeping any chunks and
discarding any powder.
FOR ASS MBLY AND FINIS G
Place a lemon half over each tartlet shell, then place
t he crumbs around the edge.
TA~TLETJ
PREPARATION TIME : 3 HOURS 30 MINUTES
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RESTING TIME : 24 HOURS

PREPARATION TIME: 2 HOURS
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RESTING TIME : 12 HOURS PLUS 10 MINUTES

ON-PEPPE~
0 R f- FOR ~HE SARAWAK PEPPER
½ teaspoon (1. 7 g) gelatin powder G A
¾ cup (201 g) whipping cream The previous day, soak the gelatin in½ tablespoon
2 ounces (54 g) white couverture (87 g) water to soften. Bring half the cream to a boil,
chocolate, chopped
then add the gelatin. Gradually pour the cream over
3 tablespoons (45 g) lemon juice
the chocolate and blend together. Add the remaining
1¼ teaspoons (2. 5 g) Sarawak pepper
cream, then the lemon juice and pepper Use an
G immersion blender to blend until perfectly smooth,
1 quantity (14 ounces/400 g) choux paste
then refrigerate for 12 hours.
Yellow crumb dough
1 quantity ( 12¼ ounces/350 g) crumb dough FOR T
II L. L \,,. - .. - . - J ' \,..I UIILI ..,0 UGH,
1 teaspoon (5 g) yellow fat-soluble food
coloring The next day, make the eclairs as described on page 318
1
/,, ounce (1 g) food-grade titanium dioxide w ith the yellow crumb dough and bake for 20 minutes
White glaze at 360°F (180°C) Dry for s minutes at 320°F (160°C) Make
1¼ cups (300 g) white starch glaze (see the glaze as described on page 319
page 319)
n
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......
---l
~RISPY WAl=ER
COOKIES 0 S ;;o
C:
Make crispy wafer cookie dough balls as described on Vl
½ quantity (1 pound 2 ounces/500 g)
page 319, then sprink le with pepper.
wafer cookie dough "Tl
;;o
Pepper
C:
Heat ½ cup (120 g) water with the lemon juice, then ......
add the sugar mixed w ith the agar. Boil for 2 minutes, ---l
¾ cup (180 g) lemon juice
2½ tablespoons (30 g) superfine sugar then cool rapidly in the refrigerator When the gel is
2 teaspoons (5 g) agar powder cold, mix with an immersion blender, being careful
4 to 5 finger 1 imes (2 ounces/55 g), finely not to beat in any air. Add the finger limes, the lemon
chopped supremes, and the candied lemons. Mix everything
¼ cup ( 40 g) lemon supremes, cut into pieces together gently.
1 cup (170 g) candied lemons , finely chopped
OR
Use an electr ic stand mixer fitted with a whisk
attachment to whip the cold pepper ganache, then
transfer to a pastry bag wit hout a tip. Make four
holes in the bottom of each eclair with the point of
a knife or another tool , then pipe in 3/sounce (10 g)
of ganache, and gel to fill. Reheat the white glaze
to 80°F (27°C) in a microwave, then give the eclairs a
first coat of glaze. Put in the freezer for s minutes,
then add another coat of glaze. Refrigerate for a few
minutes. Just before serving, top the eclairs with the
crispy pepper balls.
31
32 LIA\E
AN() OLl'7E OIL
FOR THE TARTLET SHELLS FOR THE TARTLET SHELLS
1 quantity (l¼ pounds/590 g) The previous day , make the sweet dough f or t he tartlet she ll s as
sweet dough ( see page 312)
described on page 312. Let dry in the refrigerator for 1 day.
6 large (100 g) egg yolks
2 tablespoons (25 g) whipping
The next day , pr eheat the oven to 320°F (160°() and blind bake the
cream tartlet she lls for 20 minutes. Beat the egg yo lk s w ith the cream and
1 quantity ( 10½ ounces/ 300 g) brush the shel ls with the mixture. Bake for 5 minu t es. Make the almond
almond cream ( see page 314) cream as described on page 314 and divide among the shel ls. Bake
FOR THE LIME GEL CENTERS for 5 minutes.
1 cup (200 g) poached limes
FOR THE LIME GEL CENTERS
(see page 315)
1 cup ( 230 g) lime juice Make the poached lime s as described on page 315 Finel y chop them.
4 teaspoons (15 g) superfine Heat 1h cup (80 g) water w ith t he lim e jui ce, then add the superfine sugar
sugar mixed with t he agar. Boil for 2 minutes, then cool rapidly by pouring into
2 teaspoons (6 g) agar powder a pan and ref ri gerat in g. When the gelat in is cold , mi x w ith an immersion
1/, cup (20 g) chopped fresh
blender w it hou t beating in any air. Add the tarragon, finger lime, and
tarragon
4 to 5 finger limes (2 ounces / poached lime s. Spread th is mixture ove r the tartlets.
1--
1-i 55 g), finely chopped
:::, FOR THE LIME-OLIVE OIL CREAM
a::: FOR THE LIME-OLIVE OIL Soak the ge lat in in co ld water for 20 minutes. In a saucepan , comb ine
u..
CREAM the li me zest , li me juice, eggs, and honey. Heat ; when the mixture
V'l 2 sheets (5 g) powdered gelatin begins to boil, remove from the heat , strain through a conical sieve,
:::, Zest of 3 limes
a::: and add the gelatin . Mix using an immersion blende r, gradually adding
½ cup (142 g) lime juice
1-- the butter and olive oil. Refrigerate for 1 hour. Top the tartlets with
1-i 3¼ large (162 g) eggs ( '/, cup)
u 2 teaspoons (15 g) lavender honey the cream.
6 tablespoons (3 ounces/BS g)
unsalted dr y butter (84% fat)
FOR THE LEMON MERINGUE
1
/, cup (85 g) Casanova olive oil In a bain-marie, heat t he egg wh ites , superfine sugar, and egg white
powder to 160°F (70°C) Whip the mixture in an electric stand mixer fitted
FOR THE LEMON MERINGUE
with a whisk attac hm ent unt il it has coo led completely , then add the
4½ large (150 g) egg whites
zest Use a pastry bag fitted w it h a no. 20 Saint-Honore tip to pipe the
( '/, cup)
1 cup plus 2 tablespoons (225 g) meringue onto the tartlets.
superfine sugar
FOR THE LEMON GEL
¾ teaspoon (1. 5 g) eg g white
powder Heat 2 tablespoons (25 g) wa t er w ith the lemon juice, then add the
Zest of 1 lemon superfine sugar mixed with t he agar. Boil for 2 minutes, t hen cool rapidly
by pour ing into a pan and refr igerating. When the gelatin is cold , mix
FOR THE LEMON GEL
1
/,cup (76 g) fresh unstrained
wit h an immers ion blender without beat ing in any air.
lemon juice FOR THE LEMON VINAIGRETTE
1 teaspoon (5 g) superfine sugar
Mix 2½ tablespoo ns (40 g) of the lemon gel w ith the oil , lemon Juice,
¾ teaspoon (2 g) agar powder
and finger lim e. Put the vinaigrette into the ce nt er of the meringue
FOR THE LEMON with a spoon.
VINAIGRETTE
2 tablespoons (30 g) olive oil
2 tablespoons (35 g) lemon juice
1 finger lime (% ounce/10 g)
TA~TLETJ
PREPARATION TIME 3 HOURS 30 MINUTES
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RESTING TIME 24 HOURS PLUS 1 HOUR

34
LIA\E
FOR THE CITRUS SORBET FOR THE CITRUS SORBET
cups (450 g) superfine
2 1/ , sugar Mix th e superf ine sugar, gluco se, inve rt ed suga r, and
½ cup (100 g) glucose powder sup er neut rose. Bring 3¾ cup s (goo g) wa t er to a bo il,
3½ tablespoons (40 g ) inverted sugar
add t he suga r mixt ure, and ret urn t o a boi l. Ref ri gerat e
2 teaspoons (10 g) super neutrose
fo r 3 ho ur s. Add th e lim e j uice and zest and mi x using
2 cups (500 g) lime juice
an im mersion blender. Sto re in t he f reezer
Zest of 2 1 imes
FOR THE LIME-OLIVE OIL CREAM FOR THE LIME-OLIVE OIL

2 sheets (5 g) powdered gelatin CREAM
2
/, cup (150 g) lime juice Soak t he gelati n in co ld w at er for 20 mi nu t es. Heat
Zest of 3 1 imes t he lim e j uice, lim e zest, eggs, an d suga r When the
3 large (160 g) eggs mix tu re begin s t o bo il, remov e fr om t he heat, stra in
¾ cup (150 g) superfine sugar th ro ugh a con ical sieve, and add t he gelat in Mix using
I- 6 tablespoons (3 ounces / 85 g) cold unsalted an imm ersion bl ender, th en gradu ally add t he but te r
dry butter (84% fat content)
::::, and oil. Cool rapidl y by pou ring t he mixtu re int o a pan
Q:'.
1
/, cup (85 g) Casanova olive oi 1
u..
and ref rigera t ing.
FOR THE SHISO PESTO
Vl 4 cups (100 g) whole s hiso leaves ,
FOR THE SHISO PESTO
::::,
plus more for garnish In a power f ul blender, co m bine the sh iso w ith t he
Q:'.
1- 3 tablespoons (50 g ) almond paste a lmond paste , lemon zest , lemon j uic e, and ho ney,
...... Zest of 2 1emons t hen add a lit t le ice. Blend, add ing th e o il slowly as if
u
2 tablespoons (40 g) hone y maki ng a vinaigr et te.
3 tablespoons (40 g) lemon jui c e
1 cup (200 g) olive oil FOR THE LIME-OLIVE OIL
DRESSING
FOR THE LIME-OLIVE OIL Mix the lime j ui ce w it h th e gelat in, honey , and f leu r
DRESSING de sel. Whi sk t oge t her w ith th e oi l.
¾ cup (200 g) lime juice
2 teaspoons (6 g) gelatin powder FOR ASSEMBLY
4 teaspoons (48 g) Beton honey AND FINISHING
¾ teaspoon (1 g ) fleur de sel Place a spoo nful of lim e-ol ive oil cream on a pl at e,
¾ cup (180 g) Casanova oliv e oil th en dot a littl e shi so pest o in t he mi ddle . Add t he
FOR ASSEMBLY AND FINISHING sorbe t and top wit h a few shiso leav es. Garn ish with
Fresh shi so leaves a fe w f resh lim e supr emes. Serve wit h t he wa rm lim e-
Lime supremes o live o il dr essing.
JHIJO
PREPARATION TIME : 1 HOUR
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36
LIA\E
FOR THE TARTLET SHELLS FOR THE LIME PASTE
1 quantity (1¼ pounds/590 g) sweet dough 6 1 imes (3 ½ ounces/400 g)
(see page 312) 1 cup (200 g) poached 1 imes (see page 315)
1'/, cups (400 g) 1 ime juice
FOR THE LIME GANACHE
1¼ teaspoon s (4 g) gelatin FOR THE ASSEMBLY AND FINISHING
1¾ cups (410 g) whipping cream 1½ tablespoons (20 g) neutral glaze
4¼ ounces (120 g) white couverture chocolate
Lime green coating
'/, cup (90 g) lime juice
1¼ cups (300 g) coating mixture
Zest of 3 1 imes
(see page 317)
FOR THE LIME GEL CENTERS 1¾ teaspoons (8 g) green fat-soluble food
1 cup (230 g) 1 ime juice coloring
2½ tablespoons (30 g) superfine sugar Green airbrushing solution
2 teaspoons (5 g) agar powder 3½ tablespoons (50 g) kirsch
¼ cup (10 g) fresh tarragon , chopped 3 tablespoons (5 g) edible green luster
1 cup (170 g) poached 1 imes (see page 315) , dust
finely chopped
I- Green crumb dough
H ¼ cup (50 g) fresh 1 ime supremes
::, ¼ quantity (3½ ounces/100 g) crumb dough
0:::: FOR THE EGG WASH (see page 312)
LL.
6 large (100 g) egg yo lks ¼ teaspoon (1 g) green fat-soluble
V)
l ½ tablespoons (25 g) whipping cream food coloring
::, ¾ teaspoon (0.07 g) red fat-soluble
0:::: FOR THE ALMOND-TARRAGONCREAM food coloring
I- ½ quantity (5¼ ounces/150 g) almond cream
H
Zest of 1 1 ime
(see page 314)
u
½ cup (20 g) fresh tarragon
1 cup (200 g) 1 ime supremes
FOR THE TARTLET SHELLS

The pre v ious day, make the sweet dough for the tartlet shel ls as desc r ibed on
page 3 12 and let dry in the refrigera to r for 1 day.
FOR THE LIME GANACHE

Soak th e ge latin in 2 tablespoons (28 g) cold wate r for 20 minu tes. Bring half the
cream to a boil, then add the gelatin. Gradually pou r the cream over the chopped
chocolate and blend together. Add the rema inin g cream, t hen the lime juice and
zest Use an imme rsi on blender to emulsify the mixture. Pour into a pan and seal
by covering the surface of the ganache w ith plastic wrap. Refrigerate for 12 hours.
Continued
TA~TLETJ
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RESTING TIME : 24 HOURS PLUS 5 HOURS

38
LIA\E
FOR THE LIME GEL CENTERS
The next day, heat ½ cup (135 g) water with the lime juice, then add the superfine
sugar mixed with the agar. Let simmer for a moment , then pour into a shallow pan
and refrigerate until chil led. Mix with an immersion blender , being careful not to
beat in any air. Add the tarragon, poached limes , and lime supremes Pour into
1½-i nch (35-cm)-diameter silicone half-dome molds and freeze for 1 hour
FOR THE EGG WASH

Preheat the oven to 320°F {160°C) Blind bake the tartlet shells for 20 minutes.
Beat the egg yo lk s with the cream and brush the shells w ith the mixture. Bake
for 5 minutes.
FOR THE ALMOND-TARRAGON CREAM

Meanwhi le, make the almond cream as described on page 314 Fill the prebaked
f-
1-t tartlet shells and add a few lim e supremes to each. Bake for 10 minutes
::,
0:::
LL
FOR THE LIME PASTE
Vl
::,
(YOU'LL END UP WITH EXTRA)
0::: Use a blender to combine the limes, poached limes , and lime juice Spread the paste
f-
1-t
over the layer of almond cream in the tartlet shells.
u
FOR ASSEMBLY AND FINISHING

Wh ip the cold lime ganache, then transfer to 1¼-inch (45-cm)-diameter silicone half-
dome molds. Insert a lime gel center in to the middle , then freeze for 1 hour. Add a
little ganache and sculpt in to a lime shape. Return to the freezer for 3 hours .
Prepare the green coating as described on page 317, heat ing it to 80°F (25°C) Dip in
the lime halves, then place them on a baking sheet, securing them wi th a lit t le almond
paste. Thaw in the refrigerator. Using an empty airbrush , blo w any condensation
off the lime halves . Fill the airbrush with the same green coating and stipple the
surfaces of the limes .
Use a brush to lightly coat the entire surface wit h the neutra l glaze, creating the look
of a citrus peel. Combine the kirsch and luster dust and airbrush the solution onto
the limes. Top each tartlet with a lime half. Finish by prepar ing the crumb dough as
described on page 312 and placing the crumbs around the edge.
TA~TLETJ
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[)~IE[) LIA\E- 41
FOR THE TARTLET SHELLS FOR THE ALMOND-TIMUT PEPPER CREAM

1 quantity (1 ¼ pounds / 590 g ) sweet dough ½ quantity (5 ¼ ounces/150 g)
(see page 312 ) almond cream (see page 314 )
1 teaspoon ( 2 g ) Timut pepper
FOR THE WHIPPED DRIED LIME-TIMUT 1 cup (240 g ) fresh lemon supremes
PEPPER GANACHE
2 sheets (5 g) gelatin FOR THE LEMON PASTE
½ cup (120 g) mil k 1 lemon (3 ½ ounces/100 g)
2¼ cups ( 530 g) whipping c ream ¼ cup (50 g) candied lemons
1 teaspoon (2 g) Timut pepper 1
/, cup (100 g ) lemon juice
1¼ Iranian dried 1 imes (¾ ounce / 10 g )
Zest of 3 lemons FOR ASSEMBLY AND FINISHING
5 ounces (140 g) white cou v erture Charcoal black coating
chocolate , chopped 1¼ cups (300 g) coating mi x ture
(see page 317)
FOR THE LEMON GEL CENTERS
1¾ cups ( 450 g) lemon juice 1 teaspoon ( 4 g ) charcoal black food
1/,cup (75 g ) superfine sugar coloring
1½ tablespoons (20 g ) neutral glaze n
1½ tablespoons (12 g) agar powder ......
2½ cups (4 25 g) poached lemons (see page 315 ) , (see page 317) --i
finely chopped ;;ti
Charcoal crumb dough
C
½ cup (100 g ) fresh lemon supremes ¼ quantit y (3 ½ ounces/100 g ) crumb dough Vl
3¾ teaspoons (7 . 5 g ) Timut pepper ( see page 312)
"T1
¾ teaspoon (1. 7 g) charcoal food coloring
FOR THE EGG WASH ;;ti
Zes t of 1 lemon C
......
1½ tablespoon s (25 g) whip ping cream --i

The previ ou s day, make th e swee t dough fo r th e t art let shel ls as des crib ed on
page 31 2 and let dry in t he refr ige rat o r for 1 day.
FOR THE WHIPPED DRIED LIME-TIMUT PEPPER

GANACHE
Soak the gelat in in col d w at er fo r 20 minut es. Bring ha lf th e crea m t o a boil, t hen mix
in t he Timu t pepp er, dr ied li mes, and lime zest Drain t he gelat in and ad d. Grad ually
pour t he cream over t he chopp ed choco lat e and blend t oget her. Add t he other half
of t he cream. Use an immers ion ble nd er t o emul sify th e mixt ure. Pou r into a pan an d
seal by covering t he surfa ce of t he ganach e wit h plast ic wra p. Ref rigera te for 12 hour s.
Continued
TIA\UT PEPPE~
TA~TLETJ
42
l)~IEI) LIA\E-
FOR THE LEMON GEL CENTERS
The next day, heat 1¼cups (300 g) water w ith the lemon ju ice, then add the superfine
sugar mixed with the agar Boil for 2 minutes , then pour into a shallow pan and
refrigerate until chilled. Mix with an immersion blender , being careful not to beat
in any air. Add the poached lemons and fresh lemon supremes Pour into 1½-inch
(35-cm)-diame t er silicone half -dome molds and freeze for 1 hour.
FOR THE EGG WASH

Preheat t he oven to 320°F {160°C) Blind bake the t artle t she lls for 20 mi nutes. Beat t he
egg yolks wit h the cream and brush t he she lls wit h the mixt ure. Bake for s minutes.
FOR THE ALMOND- TIMUT PEPPER CREAM

Meanwhi le, make the almond cream as described on page 314 Fill the prebaked
1-
H
tart let shel ls and add a few lemon supremes to each . Bake for another s minutes .
=:,
Ci:'.
LL
FOR THE LEMON PASTE
V)
Use a blender to co m bine t he fresh lemo n, candi ed lemons, and lemon juice . Spread
=:,
Ci:'. over t he baked almond cream.
1-
H
u
In an electric stand mixer fitted with a whisk attachment , whip the cold ganache ,
then transfer to 1¾-inch (45-cm)-diameter silicone half -dome molds. Insert a lemon
gel center into the middle, then freeze for 1 hour before sculpting into a half-lemon
shape, add ing a litt le ganache to make the tip of the lemon . Freeze for 3 hours. Make
the cha rcoal black coat ing as descr ibed o n page 317 Heat to 80°F (25°C), then dip in
the molded d ried limes. Secure them lightly to a bak ing sheet and airbr ush w it h the
same coating to create a stipp led sur face, being careful to leave a few areas smooth
to crea t e an irregu lar effect Use a br ush to coat the limes wit h a t hin laye r of warm
neutral glaze . Top each tartlet with a lime half Make the charcoal crumb dough as
described on page 312 and place around the edge.
Tl~ PEPPE~
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CLEA\ENTINE 45
FOR THE TARTLETSHELLS FOR THE TARTLET SHELLS

1 qu antit y (1 ¼ poun d s / 590 g) The pre v ious day , make th e sw eet dough fo r the t ar t let she ll s as
sweet dough (s ee pa ge 312 )
desc ri bed on page 312 and let d ry in t he refrigerator for 1 day .
FOR THE WHIPPED
CLEMENTINEGANACHE FOR THE WHIPPED CLEMENTINE GANACHE
1 t e a s poon (3 g ) gelatin Soak the gelati n in 4 teaspoons (21 g) cold wa ter for 20 mi nu t es. Brin g
2¼ cups ( 530 g ) whippin g cream half the cream to a boi l, then add the gelati n. Gradua lly po u r th e cream
5 oun c es (140 g ) • white ove r the chocolate and blend together . Add the remai ni ng crea m, then
co uv e r ture chocolate , chopped
t he clement ine juice Blend usi ng an immersio n blende r unt il perf ectl y
½ cup (120 g ) clementine juice
smooth , then ref rige rate for 12 hours.
FOR THE CLEMENTINE
GEL
CENTERS FOR THE CLEMENTINE GEL CENTERS
¾ cup ( 180 g ) c lem e ntine j ui ce The next day, heat ½ cup (120 g) w ater w ith the clementine j uice, t hen
2½ tablesp oon s ( 30 g) s uperfine add the supe rf ine sugar mixed w ith t he aga r. Boil fo r 2 min ut es, t hen
su g ar
cool ra pid ly by po uri ng into a pa n and refr igerati ng. When t he gel
2 tea s poon s ( 5 g ) a ga r po wder
1 cup ( 170 g) po ac hed is cold , mix w it h an im mersio n blender w itho ut beat ing in any air .
cleme ntine s ( see pa ge 3 15 ), Add the poached clement ines and lemon supremes Pour into 1½-inch n
>-<
finely c hopped (3 5-cm)-diame t er silicone half-dome mo ld s. Freeze fo r 1 ho ur. -i
¼ cup (40 g) lemon supr e mes. ;,:J
cut into pi e ces FOR THE EGG WASH C

V'1
FOR THE EGGWASH Preheat the ove n t o 320°F (160°C) Blin d bake t he t art let shells for
6 large (100 g) e gg yolk s 20 min ut es. Beat th e egg yo lks wi t h th e crea m and br ush the she lls "T1
;,:J
1½ table s po o ns ( 25 g ) whippin g w it h the mixture Bake for 5 minutes. C
cream >-<
FOR THE ALMOND

CREAM FOR THE ALMOND CREAM -i
½ quantit y ( 5¼ ounces / 150 g ) Make the almond crea m as describe d o n page 314. Pour it into th e
almond cream (s ee page 3 14 ) ta rt let she lls. Bake for ano t her 5 minu t es
FORASSEMBLY
AND FINISHING FOR ASSEMBLY AND FINISHING
Oran ge coatin g In th e c h illed bow l of an elec tr ic st and mixer fi tted w ith a wh isk
1¼ cup s (300 g ) coating
attachment, whip th e ga nac he, then trans f er to 1¾ -inch (4 5-cm )-
mi x tu re ( see page 31 7)
1 te as poon ( 4 g ) o r ang e d iame t er half-dome silico ne mo ld s. Inser t the frozen cleme nt ine ge l
fat- so lubl e food color i ng cen t ers, cove r w ith ga nache , and freeze for 3 hours Once co m plete ly
l ½ tablespoons ( 20 g) neutral frozen , unmold and scu lpt into a c lemen t ine shape. Make t he o range
gl a z e ( se e page 3 17 )
coati ng as desc ribed o n page 317, heat ing it to 80°F (25°C), and dip
¼ cup ( 50 g) ki r sch
1 tablespoon ( 5 g) ora nge in th e clem en tin e ha lves t o coat Secure t hem li g htly to a baking
luster du s t sheet with almo nd past e and airbrush the m w ith the same coat ing to
10 clementine lea v e s crea t e a st ipp led su rfa ce, be ing care fu l to leave a few areas smoot h
Orange cr umb dough t o create an ir regu lar effect Coat them w ith a thin laye r of wa rm
¼ quantit y (100 g ) cr umb do ug h
neut ral glaze. Comb ine the kirsc h and luste r d ust and ai r br ush the
(see pa ge 31 2)
3/s te as poon (1 . 7 g ) o rang e clementines w ith the mi xtu re Top eac h t artlet wi t h a c lementine
fat-soluble food coloring half , the n place a leaf on to p. Make the crumb do ugh as descr ibed
Ze s t of 1 c lementine o n page 312 and place around the edge.
TA~TLETJ
48
CLEA\ENTINE
FOR THE FROMAGE BLANC FOR THE FROMAGE BLANC MOUSSE
MOUSSE The previous day, mix the fromage blanc and clementine juice In an
1¾ cups (400 g) fromage blanc electric stand mixer fitted with a whisk attachment , w hip the cream
or Greek yogurt
until it forms stiff peaks, then set aside and wash the bowl of the mixer.
2 teaspoons (10 g) clement i ne
juice Return the bowl to the mixer and use the whisk attachment to w hip
1 cup (250 g) whipped cream the egg whites an d superfine sugar into a meringue. Comb ine wit h t he
2 large (60 g) egg whites fromage blanc, then mix in the whipped cream. Let drain overnight in
¼ cup (40 g) superfine sugar
a sieve in the refr ige rator .
FOR THE CLEMENTINE SORBET
2 cups (500 g) clementine juice FOR THE CLEMENTINE SORBET
2¼ cups (400 g) clementine Mix the clementine j uice and puree with the superfi ne sugar, 1 2/3 cup s
puree {380 g) w ater , the gluco se powder, and stabilizer. Bring to a boil , then
1¼ cups (250 g) superfine
sugar refrigerate for 6 hours or overnight. The next day, add the clementine
1/, cup (70 g) glucose powder zest and churn to make the sorbet
3 tablespoons plus 1 teaspoon
(50 g) ice cream sta bilizer FOR THE CANDIED
f- Zest of 4 clementines CLEMENTINE PEELS
...... Put the clementine peel in a saucepan. Add the clem entine juice and
=, FOR THE CANDIED
0::: superfine sugar , then simmer for abo ut 30 minutes, until the peels are
LL
CLEMENTINE PEELS
1 cup (100 g) strips of suf f icient ly candied.
V") clementine peel made with
=, a vegetable peeler FOR THE POACHED CLEMENTINES
0::: 2 cups (500 g) clementine juice Make the poached clementines as described in the poached citrus recipe
f- 1¼ cups (250 g) superfine
...... (see page 315), adjust ing the amo unts to fit this recipe .
u sugar
FOR THE CLEMENTINE-OLIVE OIL
FOR THE POACHED
DRESSING
CLEMENTINES
Soak the gelatin in 4 teaspoons (2 1 g) co ld wa ter to soften it Cook the
10 clementines
1¼ cups (250 g) superfine clementine juice until reduced by half. Mix with the gelatin using an
sugar immersion blender , then pour in t he oil in a t hin stream while continuing
2 cups (500 g) water to mix.
FOR THE CLEMENTINE-OLIVE
FOR ASSEMBLY
OIL DRESSING
1½ sheets (3. 5 g powdered) Place a spoonful of fromage blanc mousse on each plate ; do not shape
gelatin Add a few clementine and orange supr emes, a few pieces of poached
2 cups (500 g) clementine juice clementine , and the cand ied peels. Sprink le some Timut peppe r over
the surface of the sorbet , then scoo p out a curl of sorbet and place it
FOR ASSEMBLY next to the mousse, and add a little clementine - olive oil dress ing. Use
20 clementi ne supremes a Microp lane to grate clementine zest over the dessert
20 Mandarin orange supremes
Timut pepper
Zest of 1 clementine
PEPPE~
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RESTING TIME : 1 NIGHT PLUS 6 HOURS

50
~UA\QUAT
FOR THE LIME SUGAR FOR THE LIME SUGAR
Zes t of 4 limes Grate t he lime zest over th e sugar using a Microp lane and let dry in
1 cup (2 00 g ) superfine s uga r t he open fo r 3 hours.
FOR THE POACHED KUMQUATS FOR THE POACHED KUMQUATS
3½ c ups (500 g) kumquat s
Make the poached kumquats as described in t he poached citrus
5 cups ( 1 kg ) superfine sugar
recipe (see page 315), but cut t hem into two pieces instead of eight
8 cups (2 quarts /2 kg ) water
and blanch t hem only once.
FOR THE ORANGE PASTRY CREAM
'!, quantit y (14 oun c es/ 400 g)
FOR THE ORANGE PASTRY CREAM
pastry cream (see page 314) Make t he pastry cream as described on page 314, adding t he orange
Zes t of 1 orange zest at t he end.
FOR THE ALMOND-LIME CREAM FOR THE ALMOND-LIME CREAM

'/2 quantit y ( 8½ ounces /2 40 g) Make t he almond cream as described on page 314, t hen mix in the
almond cream ( see page 314 ) lime zest.
Zest of 1 lime
FOR THE BASQUE SHORTBREAD
FOR THE BASQUE SHORTBREAD PASTRY DOUGH
f-
t-<
PASTRY DOUGH Rub t he butter together with t he salt, brown sugar, baking powder,
:::, 1 cup plus 2 tablespoons
Cl::'.
fl our, and ground almonds. Beat in the eggs, t hen roll t he dough out
( 2¼ sticks /2 50 g) unsalted butter
LL to a th ickness of 3/ s inch (3 mm) using a rolling pin Cut out eight 3/ s
½ tea s poon ( 3 g) fine salt
by 83/ s-inch (1 5 by 2125-cm) st rips of dough, as well as eight 2¾-inch
Vl 1 cup packed ( 220 g) light
:::,
brown sug ar (7-cm)-diameter disks and eight 2½-inch (63-cm)-diameter disks.
Cl::'.
f- ¼ teaspoon (3 g) baking powder FOR ASSEMBLY AND FINISHING
t-< 2½ cups (310 g) all-purpose flour
u Cut out eight ¾ by 87/ a-inch (2 by 225-cm) strips of parchment paper
1¼ cups (125 g) ground almonds
Join the ends to make 2¼-inch (7-cm) parchment paper circles.Lay a 2½-
2 medium ( 90 g) egg s
inch (63-cm) dough disk in t he bott om of each and line th e sides w it h a
FOR ASSEMBLY 5/a-inch (1 5-cm) band of dough. Greasea Sil pat baking mat and sprinkle
AND FINISHING w it h lime sugar Place the lined circles on to p. Sprinkle some ground
Ground almond s almonds int o t he bott om of each pastry, the n top wi t h almond-lime
1 egg yolk
cream.Add t he poached kumquats, t hen cover wi t h th e orange past ry
cream. Top t he Basque cakes with the 2¼-inch (7-cm) dough disks, then
brush w it h t he beaten egg yolk and let dry for 30 minutes. Preheat t he
oven to 360°F (180°C) Brush t he cakes wit h egg yo lk again, the n score
TIP the tops w ith a th ree-tined fo rk. Bakefor 14 minutes,tu rning the Sil pat
Be careful to avoid overcooking
the kumquats to make sure they mat halfway t hrough Reduce the oven temperatu re to 300°F (150°C)
preserve their appearance. and bake for anot her 12 minutes, t urning halfway th rough.
UAJQUE
CA~E
PREPARATION TIME 1 HOUR
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53
FOR THE TART SHELL FOR THE TART SHELL

1 quantity ( 1¼ pounds/ 590 g) The day befor e, make the sweet dough fo r the tart shell as described on
sweet dough (se e page 312)
page 312 Let dry in t he ref rigerator for 1 day.
FOR THE ORANGESORBET
2 c up s ( 450 g ) o ra nge j ui ce
FOR THE ORANGE SORBET
¾ cup plu s 2 t abl es poon s The next day, boil t he orange Juice wi t h the superfine sugar and¾ cup
( 175 g ) s uperfin e s ug ar (190 g) water, the n add the orange zest and pour into a pan Refr igerate
Zest of 2 o r anges
for 6 hours. Churn to make t he sorbet Once done, keep t he sorbet in t he
FOR THE EGG WASH f reezer until the dessert is ready fo r assembly.
6 large (100 g) egg y olks
1½ t ab 1es poon s ( 2 5 g) FOR THE EGG WASH
whippin g c ream Preheat the oven to 320°F (160°C)Blind bake t he tart shell fo r 25 min utes.
FOR THE ALMOND-ORANGE the egg yolks w ith the cream and brush the shell with th e mixtu re.
Mix
CREAM Return to the oven for 10 minutes.
1 qu antit y ( 10½ ounces /30 0 g)
almond cream ( see page 314 )
FOR THE ALMOND-ORANGE CREAM
1 te as poon ( 6 g ) r um Make the almond cream as described on page 314. Pour it int o the tart shell
Zes t of 1 orange and bake for 10 minutes at 320°F (160°C)
FOR THE ORANGE-GRAND FOR THE ORANGE-GRAND MARNIER CREAM
MARNIER CREAM n
Soakth e gelatin in cold water to soft en. Boil the orange ju ice wit h t he Grand ,_.
½ sheet (1 . 25 g powdered )
Marnier, lemon j uice,orange zest,eggs,and superfine sugar. Removefrom t he
-,
gel atin ;:o
1
/, cup (7 5 g ) oran ge j ui c e heat and add t he gelatin and butter, t hen mix using an immersion blender. C
V>
3 tablespoon s ( 40 g)
Grand Marnier Co rdon Rouge
FOR THE SEMICANDIED ORANGES
,,
1 table spoon (15 g ) Remove th e stems from the oranges, cut t hem into eight hs, the n remove ;:o
lemon juice t he insides, leaving only 1/ s inch (3 mm) of flesh attached to the peel. Prick C
,_.
2½ table s poons ( 15 g )
w ith a fork and blanch three t imes in boi ling water, draining and cooling -,
orange ze s t
4 large ( 200 g ) eggs t he oranges in cold wat er after each t ime. Boil the superfine sugar w it h
¼ cup (55 g) s upe r fine sugar 1 cup (250 g) water and drop the orange peels into t his syrup Cover and
½ cup (1 stick / 120 g ) simmer gently to reduce. Once the oranges are tender, remove and dra in.
uns alted butter
Let the syrup reduce, then heat it to 220°F (105°() and return t he peels to
FOR THE SEMICANDIED t he syrup. Bring to a simmer and remove f rom the heat
ORANGES
½ medium orange
FOR THE CLEMENTINE PRESERVES
( 2 ounces / 60 g) Removethe stems fro m t he clement ines,then cook t hem in boiling water for
'la cup (1 25 g ) supe r fine 5 minutes, transferring them to cold water to cool Drain and quarter them,
sugar
th en cook them wit h 2/3 cup (120 g) of t he superfi ne sugar and the lemon
FOR THE CLEMENTINE Juice Mix the pectin and remaining sugar, blend the clementi nes wi t h an
PRESERVES immersion blender, add the pectin-sugar mixt ure, and bring to a boi l. Let
5 cleme nti ne s cool, then use a spoon to add a dash of preserves to each serving plate.
(13 ¼ oun c es /37 5 g )
¾ cup plu s 2 table s po ons FOR ASSEMBLY AND FINISHING
( 165 g ) s uperf i ne s uga r Top the tart wi t h the orange- Grand Marnier cream, t hen add t he orange
1
/, cup plu s 1 tabl es poon
(100 g ) lemon ju ic e supremes and t he semicandied oranges. Just before serving, scoop a few
1% teaspoons (4 g ) pec t in NH cur ls of sorbet sprinkled w it h Timut pepper and arrange t hem on the tart
Set each slice on top of the dash of clement ine preserves.
FOR ASSEMBLY
AND FINISHING
4 orange s, supr emed
Timut pepper
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55

1 quantity (1¼ pounds/590 g) The previous day, make the sweet dough for the tartlet shells as
described on page 312 and let dry in the refrigerator for 1 day
FOR THE WHIPPEDORANGEGANACHE
2 sheets (5 g powdered) gelatin
FOR THE WHIPPED ORANGE GANACHE
2¼ cups (530 g) whipping cream Soakthe gelatin in 5 teaspoons (24g) cold water for 20 minutes. Bring
5 ounces (144 g) white half the cream to a boil, then add the gelatin. Gradually pour t he cream
couverture chocolate, chopped over the chocolate and blend. Add the remaining cream, then the
½ cup (120 g) orange juice
orange juice. Mix with an immersion blender. Pour into a pan, covering
FOR THE ORANGE GEL CENTERS the surface of the ganache w ith plastic wrap. Refrigerate for 12 hours.
¾ cup (180 g) orange juice
2 tablespoons (30 g) superfine FOR THE ORANGE GELATIN CENTERS
sugar The next day, heat½ cup (120 g) water with the orange Juice, then
1½ tablespoons (4 g) agar powder add the superfine sugar mixed with the agar. Boil for 2 minutes,
1 cup (170 g) poached oranges
(see page 315), finely chopped
then pour into a pan and refrigerate. When the gel is cold, mix w it h
4 finger 1 imes (2 ounces/54 g), an immersion blender without mixing in any air. Add the poached
finely chopped oranges, finger Ii mes, and orange zest Pour into 1½-inch (3 5-cm)-
1
/, cup (40 g) orange zest diameter silicone half-dome molds and freeze for 1 hour.
FOR THE EGG WASH n
FOR THE EGG WASH H
6 large (100 g) egg yolks -i
1½ tablespoons (25 g) whipping cream
Preheat the oven to 320°F (160°C) Bake the tartlet shells for ;;:o
20 minutes. Mix the egg yolks with the cream and brush the shells C:
FOR THE ALMOND-ORANGECREAM with the mixture . Return to the oven for 5 minutes
VI
1 quantity (1½ ounces/300 g)
"TI
almond cream (see page 314) FOR THE ALMOND-ORANGE CREAM ;;:o
1 orange, supremed Make the almond cream as described on page 314 Fill the tart let C:
H
FOR THE ORANGE PASTE shells and add a few orange supremes to each. Bake for another -i
½ medium to large orange 5 minutes.
(2¾ ounces/80 g)
¼ cup (40 g) candied orange FOR THE ORANGE PASTE
1
/, cup (80 g) orange juice Blend the orange, candied orange, and orange juice in a blender.
Spread this mixture over th e layer of baked almond cream
Orange coating FOR ASSEMBLY AND FINISHING
1¼ cups (300 g) coating mixture Whip the ganache and transfer to 1¾-i nch (4 5-cm)-diameter si Iicone
(see page 317)
half-dome molds Insert an orange gel center into each. Freeze for
1 teaspoon (5 g) orange fat-
soluble food coloring 3 hours, then sculpt into an orange shape. Make the orange coating as
1½ tablespoons (20 g) neutral glaze described on page 317, then dip the molded oranges into the coating
(see page 317) Airbrush them with the same coating to create a stippled surface,
¼ cup (50 g) kirsch
being careful to leave a few areas smooth to create an irregular
1 tablespoon (5 g) edible orange
lu ster dust effect Coat with a thin layer of warm neutral glaze. Combine the
Orange crumb dough kirsch and luster dust and airbrush the oranges with the solution.
¼ quantity (3½ ounces/100 g) Place one on top of each tart let Make the crumb dough as described
crumb dough (see page 312)
on page 312 and place it around the edges.
% teaspoon (1 . 7 g) orange
fat-soluble food coloring
Zest of 1 orange
56
FOR THE ORANGE GANACHE FOR THE ORANGE GANACHE

¾ teaspoon (2 g) gelatin powder Soak the gelatin in 1 tablespoon (12 g) water to soften .
1½ cups (400 g) 1 i ght cream Bring half the cream to a boil, then add the gelatin .
4 ounces ( 110 g) white couverture
Gradually pour the cream over the chocolate and blend
chocolate, chopped
together. Add the remaining cream, then the orange
1
/, cup (90 g) orange juice
Juice and zest Usean immersion blender to blend unt il
Zest of 2 oranges
perfectly smooth , then refrigerate for 12 hours in a
FOR THE ECLAIRS (SEE PAGE 318) pastry bag with a plain tip.
1 quantity (14 ounces/400 g)
choux paste FOR THE ECLAIRS
Orange crumb dough The next day, make the eclairs as described on page 318
1 quantity ( 12¼ ounces/350 g) with the orange crumb dough and bake for 20 minutes
crumb dough at 360 °F (180°C) Dry for 15 minutes at 320° F (160 °C)
1 teaspoon (5 g) orange fat-soluble Make the orange glaze and crispy wafer cook ies as
food coloring described on page 319
0.04 ounce ( 1 g) titanium dioxide
Orange glaze
FOR THE ORANGE GEL
f-
1¼ cups (300 g) starch glaze (see page Heat ½ cup (120 g) water with the orange juice, then
......
=> 319) add the superfine sugar mixed w ith the agar. Boil for
ｾ＠
2 teaspoons (10 g) orange food coloring 2 minutes, then cool rapidly in the refrige rator When
LL
Crispy wafer cookies the gel is cold, mix w ith an immersion blender, being
Vl ½ quantity (14 ounces/ 400 g) careful not to beat in any air. Add the poached oranges,
=>
ｾ＠ crispy wafer cookie dough finger limes, and orange supremes Mix together
f- Fresh jasmine flowers gent ly. Add the jasmine .
......
u FOR THE ORANGE GEL FOR ASSEMBLY AND FINISHING
¾ cup (180 g) orange juice Make four holes in the bottom of each eclair wit h the
2 table spoo ns (30 g) superfine sugar
point of a knife or other too l, then pipe in the ganache,
1½ teaspoons (4 g) agar powder
then the gelatin to fill. Reheatthe glaze to 80°F (27°C) in a
1 cup (170 g) poached oranges
(see page 315), finely chopped microwave, then give t he eclairs a first coat of glaze.Put
4 finger 1 imes (2 ounces/54 g), into the freezer for s minutes, then give them another
finely chopped coat of glaze. Refrigerate for a few minutes. Just before
1
/2 cup (40 g) orange supremes serving, place a few jasmine petals in each wafer cookie
2 to 3 tablespoons (2 g) f resh jasmine , and place three along the top of each eclair.
coarsely chopped
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60
FOR THE TARTLET SHELLS FOR ASSEMBLY AND FINISHING

1 quantity (1¼ pounds/590 g) Pink coating
sweet dough ( see page 312) 1¼ cups (300 g) coating mixture (see
page 317)
FOR THE WHIPPED GRAPEFRUIT
1 teaspoon (5 g) titanium fat-soluble food
GANACHE coloring
1¼ teaspoons (4 g) gelatin powder lf.,, teaspoon (0,2 g) red food coloring
5 teaspoons (24 g) water 1½ tablespoons (20 g) neutral glaze (see
2¼ cups (530 g) whipping cream page 317)
5 ounces (144 g) white couverture ¼ cup (50 g) kirsch
chocolate, chopped 1 tablespoon (5 g) edible ruby luster dust
½ cup (120 g) grapefruit juice
Orange crumb dough
FOR THE GRAPEFRUIT GEL CENTERS ¼ quantity (3½ ounces /1 00 g) crumb dough
½ cup (120 g) water (see page 312)
¾ cup (180 g) grapefruit jui c e ¾ teaspoon (1. 7 g) orange fat-soluble food
f- coloring
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2 tablespoons (30 g) superfine sugar
::i l ½ teaspoons (4 g) agar powder Zest of 1 orange
ｾ＠ 1 cup (170 g) poached grapefruit
LL (see page 315)
4 finger limes (2 ounces/54 g),
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finely chopped
::i
ｾ＠ ¼ cup (40 g) grapefruit supremes
f- The procedure is exactly the same as for t he Orange
H FOR THE EGG WASH
u 6 large (100 g) egg yolks Tart let s. Make the recipe as described on page 551
1½ tablespoons (25 g) whipping cream adapt ing it to use t he ingredients listed here.
FOR THE ALMOND-GRAPEFRUIT CREAM

1 quantity (10 ½ ounces/300 g) almond cream
(see page 314)
1 grapefruit, supremed
FOR THE GRAPEFRUIT PASTE

½ cup (80 g) chopped fresh grapefruit
¼ cup (40 g) candied grapefruit
1, cup
1
(80 g) grapefruit juice
TA~TLETJ
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G~APEF~U IT 63
FOR THE FROMAGE

BLANC MOUSSE FOR THE FROMAGE BLANC MOUSSE
1¾ cups (400 g) fromage blanc The previo us day, mix t he fro mage bl anc an d grapefru it juice In an
or Greek yogurt
ele ct r ic st and mi xer f itt ed w it h a wh isk at t ac h ment, whip t he crea m
2½ tablespoons (40 g)
grapefruit juice u nt il it fo rms st if f peak s, t hen set as ide and w ash t he bowl of t he
2 cups (250 g) whipped cream mixer. Retu rn th e bowl to t he mixer and use the whis k att ac hm ent t o
2 large (60 g) egg whites whi p t he egg w hi t es and super f ine suga r toge t her int o a me r ing ue.
3½ table s poons (40 g)
Comb ine with the fr omage blanc, th en mi x in t he w hipped cream. Let
superfine sugar
drain overn ight in a sieve in th e refrigerator.
FOR THE GRAPEFRUIT SORBET
2 cups ( 500 g) grapefruit juice FOR THE GRAPEFRUIT SORBET
¾ cup (50 g) superfine sugar Heat some of t he grape f ruit j uice w it h t he su perfin e suga r and glucose
1 teaspoon (5 g) glucose powder powder t o make a syrup. Refri gera t e ove rn ig ht
Zest of ½ grapefruit
The next day, add t he rest of t he j uice and t he grapefruit zest and churn
FOR THE CANDIED t o make th e sorbe t
GRAPEFRUIT PEELS n
½ cup (100 g ) strips
FOR THE CANDIED GRAPEFRUIT PEELS 1-t
Put the gra pefrui t peel in a sauc epan Add t he grapef ru it j ui ce an d --i
of grapefruit peel made ;;o
with a v egetable peeler su perf ine suga r, th en si mm er fo r abo ut 15 minut es, unt il t he peels are C
2 cups ( 500 g) grapefruit juice suf ficie nt ly can di ed. l./1
1¾ cups (250 g) superfine sugar
FOR THE POACHED GRAPEFRUI T "T1
;;o
FOR THE POACHEDGRAPEFRUIT
Ma ke t he poached grapefru it as descr ibed in t he poached cit ru s recipe C
5 grapefruits 1-t
1¾ c ups plu s 2 tablespoon s (see page 315), adju st ing t he amo unt s to f it this recipe. --i
(175 g ) superfine sugar
1 cup (250 g) water FOR THE PESTO
In a powerf u l blende r, combine t he mint, almo nd paste, oil, honey,
FOR THE PESTO cr ushed ice, and¼ cup (so g) water.
2½ cups (100 g ) fresh mint
¾ cup ( 50 g) almond paste FOR THE GRAPEFRUIT GRANITA
1 C LIp ( 2 00 g) 01 i Ve Oi 1
Freeze t he grapefru it juice Grat e it with a fork to make a gra ni ta.
2 tablespoons (40 g ) hone y
¾ cup ( 50 g) crushed ice FOR ASSEMBLY AND FINISHING
FOR THE GRAPEFRUIT GRANITA Chill th e serv in g pla tes in the freezer beforehan d so that t he gra n ita
2 cups ( 500 g ) grapefruit juice can be place d on it w itho ut melt in g Put a l ittl e pesto on the p lat e
Sprin kl e some Timu t pepper ove r the sur f ace of the so rb et, th en
FOR ASSEMBLY AND
scoo p u p a curl o f sorbe t and place on t op of t he pes t o. Ar ra nge
FINISHING
Timut pepper the f romage b lanc mo usse, f resh g ra pefr u it a nd pomelo su pr emes, a
40 pink g r apefruit supremes few candied gr a pef r uit peels, and so me po ach ed g ra pefruit a rou nd
40 pomelo s upreme s the p late.
F~OA\ACiE13LANC
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70
AP~I COT
FOR THE TARTLET SHELLS FOR THE ALMOND-ROSEMARYCREAM
1 quantity (1 ¼ pounds / 590 g) sweet dough ½ quantity (5 ¼ ounces / 150 g) almond cream
(see page 312 ) (see page 314)
0 . 1 ounces (5 g) fresh rosmary , chopped
FOR THE WHIPPED APRICOT GANACHE
¾ teaspoon (2 . 5 g) gelatin powder FOR THE APRICOT COMPOTE
2 ounces (60 g ) white cou verture chocolate , 14 apricots (1 pound 2 ounces / 500 g)
chopped 2 tablespoons (30 g) lemon juice
½ cup (100 g) whipping cream 2 teaspoons (15 g) honey
¼ cup (62 g) cocoa butter 1 sprig fresh rosemary
l' /, cups (330 g) apricot juice
1
/, cup (100 g) mas carpone cheese FOR ASSEMBLY AND FINISHING
Orange coating
FOR THE APRICOT GEL 1¼ cups (300 g) coating mixture
½ cup (150 g) apricot juice (see page 317)
f- 1 teaspoon (7 g) superfine sugar ¾ teaspoon (4 g) orange fat-soluble
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2 tablespoons (2 . 5 g ) agar powder food coloring
::>
0::: 1 teaspoon (5 g) lemon juice
LL
Red coating
FOR THE APRICOT CENTERS
1
/, cup
(100 g) coating mi xture
LU 6 apricots (7 ounces / 200 g) ( see page 317)
z Olive oi l ¼ teaspoon (1 g) red food coloring
0
f- 1 sprig fresh rosemary 3 tablespoons (50 g) mirror glaze
VI 1 quantity (5 ¾ ounces / 160 g) apricot gel Orange crumb dough
( see above) ¼ quantity (3 ½ ounces/100 g) crumb dough
(see page 312)
FOR THE EGG WASH ¼ teaspoon (1 g) orange fat-soluble
6 large (100 g) egg yolks food coloring
1½ tablespoons (25 g) whipping cream 1 ounce (30 g) chocolate (see page 317)
½ cup (50 g) cocoa powder
Continued
o:pricot go..10.che
o.pricof-rosi-e"fo.ry :µ.(
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72
AP~ICOl
The prev ious day, make the sweet dough for the tartlet shells as described on
page 312. Let dry in the refrigerator for 1 day.
FOR THE WHIPPED APRICOT GANACHE

Soak the gelatin in 1 table spoo n (17 s g) cold water until it swells. Melt the chocolate
and add the gelatin. Heat the cream, then pour it over the chocolate-gelat in mixture.
Melt the cocoa butter, add it to the mixture, and use an immers ion blender to blend
fo r 2 minutes Fina lly, add th e apricot juice and mascarpone Mix we ll using the
immersion blender and refrigerate for 12 hours.
FOR THE APRICOT GEL

The next day, heat the apricot juice and add the superfine sugar mixed with the agar,
then the lem on juice . Refrige rate for 30 m in utes , then use an immersion blender to
f- blend the cold gelatin fo r 3 minutes.
H
::)
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FOR THE APRICOT CENTERS
w Preheat the oven to 500°F (250°C) Cut the apricots in to uneven cubes and sprink le
z them over a baking sheet. Drizzle with oil and f lash roast for 2 min utes so that
0
f- they release their juices Remove from the baking sheet and refrige rate for 1 hour.
Vl
Chop the rosemary Mix the apricot cubes and the chopped rosemary into the
ap r icot gel , then transfer to 13/s-inch (3 5-cm)-diameter silicone ha lf-dome mo lds
and freeze for 1 hour.
FOR THE EGG WASH

Preheat the oven to 320°F {160°C) Blind bake the tart let shel ls for 20 minutes. Beat
the egg yolks wi th the cream and brush the she ll s with the mixture Return to the
oven fo r s minutes.
FOR THE ALMOND-ROSEMARY CREAM

Meanwhile, make the almond cream as described on page 314.
Transfer to a pastry bag and fill the tartlet shells w ith almond cream. Bake for
s minutes.
TA~TLETJ
73
FOR THE APRICOT COMPOTE

Cut the apricots into cubes and put them in a vacuum-sealing bag. Add the lemon
juice, honey, and rosemary and vacuum seal. Cook in a steam oven at 210°F(100°C)
for 7 minutes or by placing the bag in a pot of simmering water.
FOR ASSEMBLY
In the chilled bowl of an electric stand mixer fitted with a wh isk attachment, wh ip the
apricot ganache, then transfer to 13/4-inch (4.5-cm)-diameterhalf-dome silicone molds.
Insert the frozen apricot centers, cover with ganache, and freeze for 3 hours. Once
completely frozen, unmold and sculpt into an apricot shape Heat the orange coating
to 80°F (25°C)1 then dip each apricot half to coat Defrost for 1 hour in the refrigerator
FOR FINISHING
Make the orange and red coatings as described on page 317 Heat the orange
coating to 100°F (40°C), then st ipp le the surface of each apricot by airbrushing V\
-i
the entire surface of the shaped fruit Heat the red coating to 100°F (40°C)and 0
use a small brush to add li ttle red dots. Heat the mirror glaze to 100°F (40°C) :z
m
and spray all over the shaped fruit to create a shiny, moist effect Add apricot
"T1
compote to each tartlet on top of the almond cream. Top w ith a shaped apricot,
;::o
then place the crumb dough around the edge. To finish , shape the chocolate to C
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make uneven pieces. Roll them in the cocoa powder to make your stems. Arrange -i
on top of the shaped apricot
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1 quantity (1¼ pounds / 590 g) sweet dough The previous day, make the dough for the tart shell s as
(see page 312) described on page 312 and let dry in the refrigerator
FOR THE EGG WASH for 1 day. The next day, blind bake the tart shell for
6 large (100 g) egg yolks 25 minutes at 320°F {160°C)
1½ tablespoons (25 g) whippin g cream
FOR THE EGG WASH
FOR THE ALMOND-ROSEMARYCREAM Beat the egg yolks with the cream, then use a brush
1 quantity (10½ ounces /3 00 g) o r airbrush gun to apply a thin layer of the mixture to
almond cream (see page 314) the baked tart she ll. Return the tart shel l to the oven
2 apricot s
for 10 minutes to brown.
1 sprig fresh rosemary
FOR THE ALMOND-ROSEMARY CREAM
FOR THE APRICOT COMPOTE
Make the almond cream as described on page 314 and
28 apricots (2¼ pounds/1 kg)
¼ cup (½ stick/50 g) un s alted
refri gerate for 30 minu tes. Pour into the prebaked tart
butter
¼ cup (50 g) packed 1 ight brown sugar shell. Cut the apricots into wedges, chop the rosemary,
1 tablespoon (8 g) custard powder and arrange both on top of the cream. Bake for 10 minutes .
Vl
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FOR THE CRUMB DOUGH FOR THE APRICOT COMPOTE 0
1 cup (2 sticks/220 g) unsalted butter Cut the apricots into 3/s
-inch (1-cm) cu bes. In a saucepa n, z
m
¾ cup (150 g) superfine sugar brown t he butter , t hen add the apricot cubes, tu rni ng
2 cups plus 2 tablespoons (275 g) to coat. Cover and let cook for 5 min ut es, stir rin g "TI
cake flour ;;u
occasionally, until one-third of the ap ri cots have C
3 cups (3 00 g) sliced almonds >-<
broken down. Add the brow n sugar and let dissolve
Confectioners' sugar -l
for 30 seconds. Mix the custard powder with 2
FOR ASSEMBLY AND FINISHING tablespoons (30 g) water, t hen add to the compote . Boil
11 apricots for 2 minutes , t hen chill for 10 minutes in the freezer.
Butter and sugar for frying
Use a past ry bag w ith a plai n tip to pipe the compote
0.04 ounce (1 g) rosemary powder
over the tart , then use an offset spatula to smoot h.
(see page 317)
FOR THE CRUMB DOUGH
In an elect ri c sta nd mixer fitted w it h t he flat beat er,
cream the butter , superfine sugar , and f lour to make
a shortbread dough . Add the a lm onds . Sprinkle the
crumbs over the tart , dust with confectioners ' sugar ,
and bake the tart for 15 minutes at 320°F {160°C)

Cut the ap ricots int o wedges. Pan-fry half the apricots
with a li tt le butte r and sugar Set aside the remaining
uncooked apricots. Arra ng e all the apricot wedges
- both raw and cooked - on top of the tart and add
the rosemary powder. Serve warm.
AP~I COT TA~T 75

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77
FOR THE MASCARPONE-LAVENDER

CREAM FOR THE MASCARPONE-LAVENDER
½ cup (125 g ) whipping cream CREAM
0 . 1 ounce s (5 g ) fre s h la vender flo wer s In a saucepan , co mb ine o ne-th ird o f t he whip pin g
½ cup (1 2 5 g) mascarpone cheese c rea m w it h t he lavend er a nd hea t ge nt ly, then
2 tablespoons ( 25 g) superfine sugar
refri gerate fo r 20 minutes. Transfer to t he bowl of an
FOR THE ROASTEDAPRICOTS elect ric stand mixer fitt ed w it h a wh isk attach ment,
12 fresh apricots ad d t he rest of th e w hi ppi ng cream, t he mascar pone,
1½ tablespoons (20 g ) unsalted butter , melted and superfine sugar, and wh ip Refr ige rate for 2 ho ur s.
½ teaspoon (2 g) ascorbic acid
3 tablespoon s (35 g) superfine su gar FOR THE ROASTED APRICOTS
1 tablespoon (10 g) vani 1 la suga r Prehea t the oven t o 350°F (175°C) Cut t he ap r ico t s in
1 sprig fresh lavender hal f and remove t heir p it s, t hen mi x t hem w it h the
FOR THE APRICOT-OLIVEOIL melte d butter and asco rbic acid in a large mi x ing bowl.
VINAIGRETTE Tu rn onto a baking sheet lin ed w it h parchment pape r
1 teaspoon (3 g) gelatin powder and sprink le w ith super f ine suga r, vanill a sugar, an d
1 cup (250 g) apricot juice lavender. Bake for 8 mi nut es.
1 tablespoon ( 24 g) Beton hone y V1
FOR THE APR I COT-0 L IVE OI L -I
or lavender honey 0
2½ tablespoons (36 g) l emon juice
VINAIGRETTE z
Soa k t he gela ti n in 4 te aspoo ns (21 g) co ld water until m
½ cup (120 g) Casanova olive oil
it swe ll s. In a saucepa n, ge ntl y heat t he apr ico t ju ice, "TI
th en add t he gelat in, honey, and lemo n juice Use an ;:o
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imm ers io n blende r to em uls ify w hile addi ng th e o il >--<
slo w ly as if making a v ina igret t e. -I
roo.~teJ o.pricofa FOR ASSEMBLY AND FINISHING

Ligh t ly w hip the masca r po ne-lave nd er cr eam wi t h
a w ir e whis k and pl ace so me in th e cente r of each
roa sted aprico t half . Serve w it h a dr izzle of apricot -
ol ive oil vinaig rette
TIP
The mascarpone-lavender cream will begin
to melt when it comes into contact with
the roasted apricots. This is the moment
to add the vinaigrette .
80
A\l~Al3ELLE
FOR THE VERJUICE PLUMS FOR THE VERJUICE PLUMS
10 Mirabel le plums (3½ ounces/100 g) The pr evio us day, put the plums in the verjuice and
½ cup (100 g) verju ice soak for 1 day
1 quantity (1¼ pounds/590 g) sweet dough Make the dough for the tart she ll s as described on
(see page 312)
page 312 and let dry in the refrigerator overnight.
FOR THE EGG WASH The next day, preheat the oven to 320°F (160°C) and
6 large (100 g) egg yolks blind bake the t art shell for 25 minutes.
FOR THE EGG WASH
FOR THE ALMOND-PLUM CREAM Beat the egg yolks with the cream, then use a brush
1 quantity (10½ ounces/300 g) almond cream
or airbrush gun to apply a thin layer of the mixtu re to
(see page 314)
the baked tart shell Return the tart shel l to the oven
½ cup (100 g) Mirabelle plums ,
cut into smal 1 pieces
FOR THE PLUM PRESERVES

FOR THE ALMOND-PLUM CREAM
f- 50 Mirabel le plums (1 pound 2 ounces/500 g) Make the almond cream as described on page 314
l-<
::, 2½ tablespoons (30 g) superfine sugar Wash and pit the plums, then cut into small pieces.
0::: 5 teaspoons (25 g) lemon juice Fill the tart shell wi th the almond cream, then cover
LL
¼ teaspoon (1 g) ascorbic acid with the plum pieces, pressing them down ligh tly into
UJ 2 teaspoons (10 g) kirsch the cream. Bake for 10 minutes.
:z l¼ teaspoons (3. 5 g) pectin NH
0 FOR THE PLUM PRESERVES
f-
V'>
FOR ASSEIVIBLY AND FINISHING Wash the plums , cut them in half , and remove the
18 fresh Mirabel le plums
pits Cook over low heat with 1½ tablespoo ns (20 g)
(6¼ ounces/180 g)
of the superfine sugar, the lemo n juice, and ascorbic
acid. Flambe with the kirsch, then reduce for
s mi nutes , unt il the preserves reaches the desired
TIP consistency. Mix the pectin w ith the remaining
The verjuice gives a sour taste
sugar. Add to the preserves, boil for 1 minute , then
to the plums and a tw1 st to the tart.
remove from the pan.

Once the tart is baked, arrange the verjuice-soaked
plums on top, then add the plum preserves . Cut the
fresh plums in ha lf and arrange them tastefully.
PLUA\ TA~T
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NO N[)7 83

1 quantity (1¼ pounds /590 g) sweet dough Make the sweet dough for the tart shell as described
(see page 312) on page 312 and let dry in the refrigerator for 1 day
FOR THE EGG WASH The next day, blind bake the tart shell for 25 minutes
6 large (100 g) egg yolks at 320°F (160°C)
FOR THE EGG WASH
FOR THE ALMOND-VERBENA CREAM Beat the egg yolks with the cream , then use a brush
1 quantity ( 10½ ounces/300 g) almond cream or airbrush gun to apply a thin layer of the mixture to
(see page 314) the baked tart shell. Return the tart shell to the oven
2 nectarines
6 verbena leaves
FOR THE ALMOND-VERBENA CREAM
FOR THE NECTARINE COMPOTE
Make the almond cream as described on page 314 Cut
7 nectarines
¼cup(½
the nectar ines into wedges and chop the verbena. Fill
stick/50 g) unsalted butter
¼ cup (50 g) packed 1 i ght brown sugar the tart shell with almond cream, then cover with the
1 tablespoon (8 g) custard powder nectarine wedges, pressing them down lightly into the
V,
cream. Add the verbena . Bake for 10 minutes . -l
FOR THE CRUMB DOUGH 0
1 cup (2 sticks/220 g) unsalted butter FOR THE NECTARINE COMPOTE z
m
¾ cup (150 g) superfine sugar Peel the nectarines and cut them int o 3/ s-in ch (1-cm)
2 cups plus 2 tablespoons (275 g) cake flour cubes . In a saucepan, brown t he butter, then add the ,.,
3 cups (300 g) sliced almonds ;;:o
nectarine cubes and turn to coat Cover and let cook for C
Confectioners· sugar >-<
5 minutes , stirring occasionally, until the nectarines begin
-l
FOR ASSEMBLY- AND FINISHING to break down . Add the brown sugar and let dissolve for
15 nectarines 30 seconds. Mix the custard powder with 2 tablespoons
Butter for frying (30 g) water , then add to the compote . Boil for 2 minutes,
Verbena powder (see page 317)
then cool rapidly by pouring into a pan and refr igerating .
Fresh verbena
Spread the compote over the baked tart
FOR THE CRUMB DOUGH

Rub the butter, superfine sugar, and flour together
by hand . Add the almonds and sprinkle over the tart
Dust with confectioners' sugar and bake for about
15 minu tes at 320°F (160°C)

Cut the nectarines into neat wedges . Set half aside
and pan-fry the other half Arrange all the nectarine
wedges tastefully over the tart Season with the
verbena powder and place the fresh verbena on the
tart once it has finished baking. Serve warm.
NECTA~INE TA~T
86
PEACH
FOR THE TARTLET SHELLS FOR THE ALMOND-VERBENA CREAM

1 quantity (1 ¾ pounds/590 g) sweet dough ½ quantity (5 ¼ ounces / 150 g) almond cream
(see page 312) (see page 314)
1 tablespoon (6 g) chopped verbena
FOR THE WHIPPED PEACH GANACHE
2 teaspoons g) gelatin
(7 powder FOR THE PEACH PRESERVES
½ cup (100 g)
fresh peach pulp 4 white peaches, not too ripe
f- (4 peaches) (1 ¾ pounds/600 g), peeled
H ¾ teaspoon (1 g) ascorbic acid ½ teaspoon (2 g) ascorbic acid
::>
1'/, cups ( 400 g) whipping cream 1½ tablespoons (20 g) creme de peche liqueur
0:::
LL 4 ounces (110 g) white couverture chocolate ,
chopped FOR ASSEMBLY AND FINISHING
w 3½ tablespoons ( 50 g) creme de peche liqueur Ivory coating
:z
0 1¾ cups (300 g) coating mi x ture
f- FOR THE PEACH GEL CENTERS (see page 317)
V) 2 small white peaches (8 ¾ ounces / 250 g)
Red coating
¾ cup (200 g) coating mi x ture (see page 317 )
2 teaspoons (10 g) lime juice
2 teaspoons (10 g) red food coloring
2½ teaspoons (10 g) superfine sugar
1 teaspoon (3 g) pectin NH White coating
1 tablespoon (5 g) chopped fresh verbena ¾ cup (200 g) coating mi x ture (see page 317 )
1 % cups (250 g) firm peach cubes 0 . 02 ounce (0.5 g) titanium dioxide
(about 7 peaches)
SILVER LUSTER DUST
2 teaspoons ( 10 g) creme de peche liqueur
1 cup (100 g) finely chopped toasted almonds
FOR THE EGG WASH (see page 317)
6 large (100 g) egg yolks 1 ounce (30 g) chocolate
1½ tablespoons (25 g) whipping cream Cocoa powder
Continued
TA~TLETJ
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88
PEACH
7E~l3ENA
The previous day , make the sweet dough for the tartlet shells as described on
page 312 and let dry in the refrigerator for 1 day.
FOR THE WHIPPED PEACH GANACHE

Soak t he gelatin in¼ cup (70 g) cold wate r until it swells. Mix the peach pulp w ith
the ascorbic acid and strain through a conical sieve. Heat ½ cup (100 g) of the cream
without letting it boil , then remo ve from the heat and add the gelatin Melt the
chocolate, then pour the hot cream over and use an immersion blender to blend
together. Add the rest of the cream, wh ich should be cold, and the creme de peche .
f-
Mix and pou r into a pan. Refrigerate for 12 hours.
=i
e:::
LL
FOR THE PEACH GEL CENTERS
LU
z The next day, peel the white peaches and mix their flesh w ith half of the ascorbic
0 acid. Strain through a conical sieve, then heat in a saucepan with the lime juice
f-
V) Meanwhile, mix th e superfine sugar and pectin, then add to th e saucepan Boil for
2 minutes , then chill by pouring the mixture into a pan and refrigerating. Mix with an
immer sion blender, then add the ve rbena , peach cubes, and creme de peche mixed
with the remaining ha lf of the ascorbic acid. Pour into 1 3/s-inch (3 5-cm)-diameter
silicone half-dome molds and freeze for 1 hour.
FOR THE EGG WASH

Preheat the oven to 320°F (160°C) Blind bake the tart let shells for 20 minutes. Beat
the egg yolks w ith the cream and brush the shells with the mixture . Return to the
oven for s minutes.
FOR THE ALMOND-VERBENA CREAM

Make the almond cream as described on page 314 and use to fill the tartlet shells
along w ith the chopped verbena. Bake for s minutes, then let cool.
TA~TLETJ
89
FOR THE PEACH PRESERVES

Cut the peeled peaches into ¼-inch (5-mm)cubes. Cook 1¼ cups (200g) of the peaches
in a dry skillet for abouts minutes, stir ring gently with a spoon, unt il t he peaches
break down and some of the ir jui ce boi ls off. Combine the cooked peaches w ith the
remaining peach cubes, the ascorbic acid, and creme de peche. Spread t his preserve
over t he almond -verbena cream layer, filling t he tartlet shells to the top. Set aside

Whip the peach ganache and transfe r to 1¾-inch (45-cm)-diameter silicone half-dome
molds. Insert a peach gelatin center into each. Freeze for 3 hours, then sculpt into
a peach shape. Prepare the coatings as described on page 3171 using t he different
food colori ngs. Heat the ivory coating to 80°F (27°C) and use to coat t he ganache
peaches, then thaw. Airbrush wi t h the red coat ing, then spray from a distance with
a tiny amount of white coating to make a light veil. To finis h, blow the silver luster
dust gently over the shaped peaches and place them on top of the tart lets. Apply a
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little collar of toasted almo nds around the edge. -i
Shape t he chocola te to obtain uneven pieces and rol l them in t he cocoa powder 0
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Place these stems on top of the peaches m
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PEACHEJ\VITH 91
FOR THE MERINGUEBALLS FOR THE MERINGUE BALLS

3¾ large (125 g) Preheat the oven to 200°F(90°C) In a stand mixer fitted with a whisk attachment,
egg whites (½ cup) whip the egg w hites , then gradually add the superfine sugar. Whip for 2 minutes
'/, cup (125 g) superfine to set the meringue, then turn off the mixer and use a silicone spatula to gently
sugar
fold in the confectioners' sugar. Transfe r the meringue to a past ry bag fitted
1 cup (125 g)
with a ¾-inch (20-mm) plain round tip . Pipe six larg e meringue kisses onto
confectioners • sugar
a baking sheet lined wit h parchm ent paper . Dust with confectioners' sugar
FOR THE MASCARPONE- and put in th e oven. Bake for 1 hour , then take out the meringues and use a
ALMONDCREAM teaspoon to make a hole in the bottom of each. Return to the oven and let
½ cup (125 g) whipping
dry for 2 hours at the same temperature.
cream
¾ cup (25 g) whole almonds FOR THE MASCARPONE-ALMOND CREAM
½ cup (125 g) mascarpone Heat one-third of the whipping cream , t hen add th e w ho le almonds. Blend
cheese with an immersion blender , t hen strain t hough a conical sieve. Refrigerate
2 tablespoons (25 g) for about 20 minutes . Transfer to an electric stand mi xe r fitted with a whisk
superfine sugar
attachment , add the rest of the whi pping cream, the mascar pone , superfine
1 tablespoon (15 g) V)
suga r, and almond milk , then w hip . Refr ige rate for 2 hours.
almond milk -i
0
FOR THE ALMONDPRALINE
FOR THE ALMOND PRALINE :z:
Preheat the oven to 340°F (170°C) Sprinkle the almonds over a baking sheet m
1¾ cups (250 g) whole
almonds lined w ith parchment paper and bake for 10 minutes. In a saucepan, mix the "T1
'I, cup (132 g) superfine sugar with 3 tablespoons (475 g) wate r and heat to 220°F (110°C)1 then add the ;:CJ
C
sugar almonds . Stir, then let cook to make a light caramel. Pour onto a Sil pat baki ng H
2½ teaspoons (10 g) mat , sprinkle w ith the fleur de sel, and let cool. Chop in a food processor to -i
fleur de sel make chunks . Adjust the consistency w ith the grapeseed oil - it should have
the feel of a praline .
grape seed oi 1
FOR THE PEACH-OLIVE OIL
FOR THE PEACH-OLIVE
VINAIGRETTE
OIL VINAIGRETTE
Soak the gelat in in 4 teaspoons (21 g) cold water until it swells . Gently heat
1 teaspoon (3 g) gelatin
the peach juice , then remove from the heat and add the gelatin, honey, and
powder
1 cup (250 g) peach juice lemo n juice. Use an immersion blende r to emulsify w hi le adding th e oil as if
1 tablespoon (24 g) making a v ina igrette.
Beton honey
5 teaspoons (36 g) lemon
Shell the f resh almonds , cut them in half , and soak in the milk for 1 hour . Cut
juice
½ cup (120 g) Casanova the room-temperature peac hes into w edges. Gently w hip the cold mascarpone-
olive oil almond cream and transfer to a pastry bag. Fil l the hole in the meringues wi t h
mascarpone-almond cream , the n w ith praline
FOR FINISHING
In the cent er of each plate , pour out a little peach v inai gre tte and arrange
30 whole fresh almonds
the yellow peach wedges around it in a fan sha pe Place t he fi ll ed meringue
1¾ cups (300 g) milk
12 yellow peaches. in the middle , then garnish with the milk y almon ds.
at room temperature
ALA\ON[) A\IL~
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Flavor airin s
98
TATIN-JT7LE
FOR THE PUFF PASTRY DOUGH FOR THE PUFF PASTRY DOUGH
Kneaded butter (beurre manie ) Make t he puff pastry dough using the amounts listed
1½ cups plus 2 tablespoons here, turning it six times as described on page 313
(14¾ ounces / 420 g) unsalted dry butter Use a rol ling pin to roll the dough to a thickness of
(84% fat content ) 1/1 6 inch (2 mm), t hen cut out a rectangle the same size
1½ cups (180 g) pastry flour as your cake pan
Water dough (det rempe)
'I, cup (160 g) water
FOR THE CARDAMOM SYRUP
1 tablespoon (15 g) salt Boil the superf ine sugar wit h 2 cups (500 g) water, the
¼ teaspoon (3 g) di sti 1 led white vinegar orange and lemon zests, and cardamom.
V) ½ cup (1 stick 125 g) unsalted butter,
Cl
softened
LJ.J
3 cups (380 g) pastry flour Preheat t he oven to 360°F {180°C) Peel the quinces and
LJ.J
V) use a mandoline to cut them into ribbons Line the
FOR THE CARDAMOMSYRUP cake pan with parchment paper, th en pour t he syrup
::r:: 2½ cups (500 g) superfine sugar
f-
over the bottom . Lay a ribbon of quince on top, then
Zest of 1 orange
brush the ribbon with t he syrup. Repeat this process,
3 Zest of 1 lemon
5 cardamom pods layering in all the quince ribbons. Bake between two
f-
....., baking trays (so tha t he mold stays closed) for about
FOR ASSEMBLY AND FINISHING 1 hour 30 minutes. After baking, place t he puff past ry
10 quinces
rectangle on top of the qui nces and return to the oven
Olive oil
for about 30 minutes, unti l th e pastry begins to brow n.
Let stand for 30 minutes, t hen remove from t he pan
TIP Brush light ly with oi l.
Serve with Normandy creme fra'iche
and a scoop of vanilla ice cream.
P~EJJEI)
~UINCE
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100
PEPPE~EI)
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0 FOR THE MELON GRANITA FOR THE MELON GRANITA
LU
¼ cup (50 g) superfine sugar Heat the superfine sugar, glucose, and pepper with
LU
V'l ¼ cup (50 g) glucose powder 1¼ cups (300g) water. Remove from the heat, add the
2½ teaspoons (5 g) long pepper
I melon juice, and f reeze for 2 hours
4¼ cups (1 kg) fresh melon juice
I-
I-< FOR THE MELON BALLS
3 FOR THE MELON BALLS
Cut open the Cavaillon melons and remove their seeds.
2 Cavaillon melons
I- l ½ tablespoons (20 g) olive oi 1
Use a melon baller to scoop out balls of flesh. Gently
I-<
:::, 2 teaspoons (4 g) long pepper roll the balls in olive oil, then pepper
0::: Serve with the granita.
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CHOCOLATE- 105
FOR THE BLACK TRUFFLE CREAM FOR THE BLACK TRUFFLE CREAM
¾ ounce (20 g) black truffle The previous day, clean the t ruffle, the n use a mortar
l½ tablespoons (20 g) olive oil and pestle to grind it with the oil. Add half the creme
1¾ cups (400 g) creme fra1che frakhe and mix. Refrigerate for 24 hours.
FOR THE BRIOCHE DOUGH The next day, add the remaining creme frakhe.
4¼ cups (525 g) al 1-purpose flour
FOR THE BRIOCHE DOUGH
2½ teaspoons (15 g) salt
In an electric stand mixer fitted w ith the dough hook,
3½ tablespoons (40 g) superfine sugar
6¼ large (315 g) eggs (1¼ cups) mix the flour, salt, sugar,and three-quarters of the eggs.
1/, (20 g) cake yeast or 2¾ teaspoons Gradually add the yeast and the remaining eggs.Knead
active dry yeast for abouts minutes, then add the butter and run the
1½ cups (3 sticks/350 g) unsalted butter, mixer for another 10 min utes. Remove from the mixer
at room temperature and let rise for 30 minutes in a war m place Refrigerate
FOR ASSEMBLY AND FINISHING for 2 hours.
(FOR EACH PIZZA) FOR ASSEMBLY "T1
;:o
1 egg yolk Cut eight 3¼-ounce (go-g) pieces of brioche dough, C
l½ teaspoon (8 g) Borniambuc cream H
form them into balls, and let rest for s minutes on the --l
¾ ounce (4 g) truffle shavings
wor k surface. Flatten them into even disks and place
2 tablespoons (15 g) Alain Ducasse ::E:
70% cocoa powder th em into eight 5-inch (12-cm)round baking pans Use H
¾ ounce (11 g) Alain Ducasse Peru a brush to moisten the edges w ith water and glaze the --l
:::i:::
chocolate, melted entire surface of th e dough w ith the beaten egg yolk.
¾ ounce (4 g) fresh truffle Let rise in a war m place for 10 minut es, then prick the VI
A few thin shavings of pear m

pizzas w ith a fo rk. m
¼ teaspoon (1 g) fleur de sel 0
½ teaspoon (2 g) olive oil F I N I S H I NG VI
Preheat a deck oven or pizza oven to 540°F(280°C)

Spread1 tablespoon (15g) truffle cream and 1 teaspoon
(5 g) Borniambuc cream evenly over each pizza, add
half of the truffle shavings, and bake for 4 minutes
After baking, add the chocolate powder, fi ve dots of
melted chocolate, the rest of the truf fle shavings,
1 teaspoon (s g) tru ff le cream, and ½ teaspoon (3 g)
Borniambuc cream. Return to the oven for 1 minute.
Shaveoff a few strips of fresh truffle and unpeeled raw
pear and arrange them on t he pizza. Finally, add the
fleur de sel, oil, and th e remaining melted chocolate.
ULAC~
T~UFFLE PIZZA
106
1 quantity (1 ¼ pounds / 590 g ) sweet dough 6 large (100 g) egg yolks

(see page 312) 1½ tablespoons (25 g) whipping cream
R
l ½ teaspoons (5 g) gelatin powder ½ quantity (5¼ ounces / 150 g) almond cream
2¾ cups (660 g) Boi ron pear pulp (see page 314)
1 teaspoon (2 g) juniper berries 2 tablespoons ( 6 g) chopped fresh verbena
4¼ cups (120 g) white couverture chocolate,
V1
chopped R
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½ cup (125 g) cocoa butter , melted 3 pears (1 pound 2 ounces / 500 g)
LU
LU 1½ teaspoons (4 g) xanthan gum ¼ cup (60 g ) lemon juice
V1
¾ cup (200 g) cold whipping cream
:I: ¾ cup ( 200 g) mascarpone cheese
I- Yellow coating
..... l ¼ cups (300 g) coating mixture
1¼ cups ( 300 g) pear juice (see page 317)
2½ teaspoons (14 g) superfine sugar Yellow food coloring
I-
..... 2 teaspoons (5 g) agar powder Chocolate coating
:::,
2 teaspoons (10 g) lemon juice 10½ ounces (300 g) chocolate
0::
LL ½ cup (100 g) cocoa butter
C
1 medium-large Bartlett pear (7 ounces / 200 g)
(see page 317)
Olive oil
10 milk chocolate stems (see page 317)
Confectioners ' sugar
1 medium-large Conference pear (7 ounces/200 g)
1 quantity (10 ½ ounces / 300 g) pear gelatin
¾ cup (205 g) lemon juice
½ teaspoon (1 g) juniper berries , crushed
TA~TLETJ
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108
The previous day, make the sweet dough for the tartlet shells as described on
page 312 Let dry in the refrigerator fo r 1 day
Soak the gelatin ins teaspoons (25 g) cold water unti l it swells. Heat the pear pulp
w ith the ju niper berries, then pour over the melted chocolate and gelat in Add the
melted cocoa butt er and the xant han gum, then use an immersion blender to blend
fo r 2 minutes. Add t he cream and mascarpone Refrigerate for 12 hours.
Heat the pear ju ice, then add the superfine sugar mixed w ith the agar. Add the lemon
Vl jui ce, then remove from heat, pour into a pan, and refr igerate until cold. Using an
0 immersion blender, blend for 3 minutes without beating in any air.
UJ
UJ
Vl
:::c
I- Preheat a deck oven to 500°F (250°C) or a normal oven to 360°F {180°C).
>-<
Peel t he Bartlet t pear and cut it into uneven cubes. Put them on a baking sheet,
drizzle with oil, sprink le with confectioners' sugar, and bake in a deck oven for exactly
I- s minutes at 500°F (250°C)or in a normal oven for 10 minutes at 360°F {180°C) Transfer
>-<
:::, to a conta iner and let cool Peel the Conference pear and cut it into cubes. Mix the
0:::
LL
raw and cooked pears into the pear gel, then add the lemon juice and juniper berries.
Transfer the mixture to 13/s-inch (3.5-cm)-diameter silicone half-dome molds Freeze
for 1 hour.
Preheat t he oven to 320°F (160°C) Blind bake the tartl et shells for 20 minutes Beat
the egg yo lks wit h the cream and brush t he shells w it h the mixture. Return to th e
oven for s minutes .
Meanwhile, make the almond cream as described on page 314 Transfer to a pastry
bag and pipe th e cream into the prebaked ta rtle t shells. Return to the oven at 320°F
(160°C) for s minutes Let cool
TA~TLETJ
109
Peel the pears and cut them into small 1/8-inch (3-mm) dice. Add the lemon juice and
transfer to a vacuum-sealing bag. Cook in a steam oven at 210°F(100°C) or in a pot
of boiling water for 13 minutes. Spread this compote over the baked almond cream
layer, filling the tartlet shells to the top.
TIP
Be t<1reful - th, s center requires yoL to ,1ay atte1t1on to the
'ng'edients Not il'.. the 4'ruit mciy be equ.il'y ripe.
A
In an electric stand mixer fitted with a whisk attachment, whip the cold ganache,then
"T1
transfer to 1¾-inch (4.5-cm)-diameter si Iicone half-dome molds. Insert a frozen center ;o
C
into the middle and freeze for 3 hours. Make the coatings as described on page 317
Once the shapes have been made, place a ball of ganache on top and smooth to --l
form a pear shape Heat the yellow coating to 95°F(35°C) 1 dip the shapes in it using
a toothpick , and let thaw. Airbru sh wit h yellow coating, then with chocolate coating I-<
--l
to make a light veil. Use a fine brush to dot the chocolate coating. Top the tartlets ::r:
wi th the shaped pears, then apply a little collar of fi nely chopped toasted almonds
VI
around the edge. Place a chocolate stem on top of each pear. m
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RESTING TIME: 24 HOURS

111
This version of the Bourdaloue tart was dreamed up and created

by Andy Jeanson, one of my assistants, for an online challenge . I liked
the recipe so much that I wanted to make sure to give him a little recognition '
C Grolet
1 quantity (1 ¼ pound s/590 g) swee t dough Th e previous day, make the sweet dough for the
(see page 312) tart shell as descr ib ed o n page 312 Let dry in t he
refrigerator for 1 day The next day, blind bake the tart
6 large (100 g) egg yolks shell fo r 25 minutes at 320°F {160°C)
1½ table spoons (25 g) whipping c re am
,,
Beat the egg yolks with the cream and brush the ;:o
1 quantity (10 ½ ounces /3 00 g) tart shell w ith the mixture Return to the oven for C
cream (se e page 314)

......
almond 10 minutes .
4 te as poons (18 g) rum
Make the alm o nd cream as described on page 314

......
1 cup (1 s tick /2 20 g) unsalted butter ---i
Transfer to a pastry bag an d pipe the cream into the :::c:
¾ cup ( 150 g) superfine sugar
prebaked tart shell.
2 'I, cups (3 00 g) c ak e fl o ur Vl
2¾ cups (300 g) slivered almo nds m

m
. l'U,.I I J. I .1 .JI I .L 1'1\J
In an electric stand mixer fitted with the flat beater , 0
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2 Cornice pear s cream the butter , superfine sugar , and flour to make
Codineige suga r a shortbread dough Add the almonds .
3 table s poons (40 g) neutr al glaze (see 3 17)
Increase the heat to 340°F (170°C) Peel the pears, setting

aside the top of one to place in the middle of the tart
Cut the rest into wedges and distribute them over the
tart , pressing them light ly into the almond cream
Sprinkle the crumb dough over the alm ond cream
between the pears, then bake for about 25 minutes .
Let cool , t hen sprinkle ligh tly with Cod ineige sugar.
Brush the pears with the glaze .
CHA~l3~01LE[)
FOR rHl FROMAGl BLANC
s The previous day, heat the milk to 120°F (50°C)1 then add the
1¼ cups (300 g) milk superf ine sugar mixed wi th the super neutrose. Strain the fromage
¼ cup (50 g) superfine sugar blanc, glucose, and lemon ju ice t hrough a conical sieve, the n heat
¼ teaspoon (1 g) super neutrose
the mil k mixture to 175°F(80°C) and pour over t he fromage blanc
1¼ cups (375 g) fromage blanc or
mixt ure. Mix w it h an immersion blender and let ripen overnight in
Greek yogurt
¼ cup ( 50 g) glucose powder
the fridge Churn to make the sherbet
2 teaspoons (10 g) lemon juice D R R
R R "RY ,j The next day, make th e pastry cream as described on page 3141
1 quantity (10 ½ ounces/300 g) adding the pepper at the cooking stage. Strain the cream thro ugh
pastry cream (see page 314) a conical sieve and refr igerate for 30 minutes.
5 teaspoons (10 g) ground black
R D U
pepper
Preheat the oven to 360°F (180°C)In an electr ic stand mixer fitted
v; 0 0 CRU w ith the flat beater, beat th e butter, superfi ne sugar, flou r, and
0
w ½ cup (1 stick/110 g) unsalted
almonds. Pass the mixture through a sieve. Sprinkle the mixture
w butter
v; 1
over a baking sheet and bake for 15 minut es.
/2 cup (75 g) superfine sugar
:I: 1 cup plus 2 tablespoons (150 g) K
f- cake flour Make the wafer cookie dough as described on page 313 Transfer to a
H
1 cup (150 g) fresh almonds , 24 by 16-inch(60by 40-cm) baking sheet and sprinkle wit h the pepper,
3
halved
pine nuts,and walnuts. Bakefor 24 minutes, turni ng the baking sheet
f-
H vR PEPPERY WAFER halfway th rough.
::i
a:::
CO K
R 0
LL ¾ quantity (1 pound / 450 g) wafer
Quarter and trim the pears, t hen let stand fo r 1 hour at room
cookie dough ( see page 313)
2½ teaspoons (5 g) ground black temperature Use a chef's kitchen torch to char until they begin
pepper to blacken.
1
cup (50 g) pine nuts ( pi gnol i)
/,
½ cup (50 g) walnuts, crushed

s
Combine all the ing redients wi th 3 tab lespoons (40 g) water and
R RuLL[J r[nR.J heat Use an immersion blender to emulsify the dressing
5 Cornice pears
D
,uR IIIL 11uu-Y-OLIVE or In an electric stand mixer fitted wit h a whisk atta chment, w hip t he
R farmer's cream Dot the pepper pastry cream and whipped cream
1¼ cups (400 g) honey with onto t he serving plates Lightly sprink le w it h pepper, t hen almond
propolis
crumbs. Place a curl of fro mage blanc sherbet on top of the crumbs.
Juice of 2 lemon s
Insert fou r large pieces of wafer cookie into th e side of t he sherbet,
'I, cup (140 g) olive oil
then arrange the charbroiled pears between them . Serve wit h hot
R s honey-olive oil dressing in a sauceboat
1
/, cup (100 g) farmer 's cream
or creme fra1che
Pepper
112
PREPARATION TIME: 45 MINUTES
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RESTING TIME: 12 HOURS PLUS 1 HOUR 30 MINUTES

116
APPLE-[)ILL
FOR THE TARTLET SHELLS FOR THE GRANNY SMITH COMPOTE
1 quantity (1¼ pounds/590 g) sweet dough 5 Granny Smith apples (1 pound
(see page 312) 10 ounces/750 g)
¼ cup (70 g) lemon juice
FOR THE APPLE GANACHE
1¼ teaspoons (5 g) ascorbic acid
3¾ teaspoons (12 g) gelatin powder
1 cup plus 3 tablespoons (280 g) whipping cream FOR THE APPLE-GREEN GLAZE
2¾ ounces (80 g) white couverture chocolate, 2 tablespoons (20 g) fish gelatin
chopped 1½ cups (300 g) superfi ne sugar
¼ cup (60 g) Granny Smith apple juice 1½ cups (300 g) glucose syrup
2 teaspoons (10 g) Manzana green apple 1 iqueur 1/a teaspoon (0.83 g) water-soluble pistachio
V\
Cl green food coloring
LU
FOR THE APPLE-DILL CENTERS
11/a teaspoons (5. 50 g) lemon yel low
LU ¾ quantity (10 ounces/280 g) apple gelatin
V\ water-soluble food coloring
(see page 315)
½ cup (175 g) sweetened condensed milk
::c 2 teaspoons (10 g) Manzana green apple 1 i queur
11¼ ounces (320 g) white couverture
f- 1½ tablespoons (4 g) chopped fresh dil 1
...... chocolate , chopped
3 ¾ teaspoon (2 g) vanil la powder
2 Granny Smith apples (10 ounces/280 g) ·
1/, ounce (0.5 g) silver flakes
f-
...... FOR THE EGG WASH
::::) FOR THE ASSEMBLY AND FINISHING
0::: Apple-green coat ing
LL 1½ tablespoons (25 g) whipping cream
FOR THE ALMOND-DILL CREAM (see page 317)
½ quantity (5¼ ounces/150 g) almond cream 'la teaspoon (2 g) ye llow food coloring
(see page 314) ½ teaspoon (2. 5 g) green food coloring
2 tablespoons (6 g) chopped fresh di 11 1 teaspoon (3 g) vani lla powder
(see page 317)
10 chocolate stems (see page 317)
Continued
TA~TLETJ
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118
APPLE-[)ILL
The previous day, make the sweet dough for the tartlet shells as described
on page 312 Let dry in the refrig erato r for 1 day.
FOR THE APPLE GANACHE

Soak t he gelatin in¼ cup (58 g) cold water until it swells. Heat 1/3 cup (80 g) of the
cream, pour over th e couverture chocolate and blend, t hen add the gelatin. Blend
wit h an immersion blender, add the remaining cream, which should be cold, the
apple juice, and Manzana liqueur, and blend again. Refrigerate for 12 hours.
FOR THE APPLE-DILL CENTERS

The next day, make the apple gelatin (see page 315)and use an immersion blender to
Vl blend, beating in as little air as possible Add the Manzana liqueur, dil l, and ascorbic
Cl acid. Peel the apples, cut into 1/s-inch (3-mm) dice, and add to the mixture. Pour into
UJ
UJ 13/s-inch (35-cm)-diameter silicone half-dome molds and fr eeze for 1 hour.
Vl
:::c::
r- FOR THE EGG WASH
Preheat the oven to 320°F(160°C) Blind bake the tartlet shells for 20 minutes. Beat
the egg yol ks with t he cream and brush the shells w ith the mixture Return to the
r- oven for 5 minutes .
>-<
::,
c::::
LL
FOR THE ALMOND-DILL CREAM
Make the almond cream as described on page 314 Transfer to a pastry bag and pipe
the cream into the prebaked tartlet shells. Return to the oven at 320°F (160°C) for
5 minutes. Let cool.
FOR THE GRANNY SMITH COMPOTE

Peel the apples and cut them into 1/s-inch (3-mm) dice. Set aside 2 cups (250 g), then
put the rest into a vacuum-sealing bag w ith the lemon juice. Cook for 13 minutes in
a steam oven at 210°F (100°C)or in a pot of boiling water. Mix the compote wi th t he
ascorbic acid and reserved apple cubes. Transfer to a pastry bag and pipe over the
baked almond cream layer, fi lling the tart let shells to the top.
TA~TLETJ
119
FOR THE APPLE-GREEN GLAZE

Soak t he gelatin in½ cup (120 g) co ld wate r unt il it swe lls. Heat 2/3 cu p (150 g)
wate r, t he superf in e suga r, glucose syr up, and food co lo ri ngs to 250°F (120°C).Add
the sweetened condensed milk and let cool t o 110°F (45°C).Melt the chocolate and
add along wit h the gelatin. Finally, add the vani lla pow der, mix w ith an im mersio n
blender, and strain the mixture through a conica l sieve.

In an electr ic stand mixe r fitted with a w h isk attachme nt, whip t he co ld apple
ganache, then transfer to 1¾-inch (4 5-cm)-diame t er silicone hal f-dome molds Insert
a frozen apple -dil l center into each and freeze for 3 ho urs, t hen sculpt into an app le
shape, using a vegetab le pee ler to make a gentle inden t at ion in each. Make t he
coat ing as described on page 317, add ing the vanil la powde r along with t he fo od
color ings. Heat the apple green coating t o 100°F (40°() and t he glaze to 85°F (30°(), "TI
;;o
then use a toothpick to dip the shapes f irst into the coat ing, t hen t he glaze. Top C:
H
each ta rt let w ith a shaped apple, then add the toasted almonds arou nd t he edge.
---l
Add a chocolate st em.
:::E:
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121
FOR THE TARTLET SHELLS FOR THE BLOOD-RED GLAZE

1 quantity (1¼ pounds/590 g) sweet dough 2 tablespoons (20 g) fish gelatin
(see page 312) ½ cup (120 g) soaking water
'/, cup (150 g) water
FOR THE PINK APPLE GANACHE 1½ cups (300 g) superfine sugar
3¾ teaspoons (12 g) gelatin powder 1½ cups (300 g) glucose syrup
¼ cup (58 g) soaking water 1½ teaspoons (8 g) strawberry red food coloring
1¼ cups (280 g) whipping cream ½ cup (175 g) sweetened condensed milk
2¾ ounces (80 g) white couverture chocolate 11¼ ounces (320 g) white couverture
¼ cup ( 60 g) apple juice chocolate, chopped "T1
;;:o
2 drops rose extract ¾ teaspoon (2 g ) vanilla powder C
0 . 02 ounce (0.5 g) gold flakes ......
FOR THE APPLE-ROSE CENTERS -l
¾ quantity (10 ounces/280 g) apple gelatin FOR ASSEMBLY AND FINISHING
(see page 315) :E:
Red coating ......
2 tablespoons (28 g) crystal 1 ized rose petals 1¾ cups (300 g) coating mix ture -l
2½ cups (280 g) apple cubes (see page 317)
:I:
½ tea s poon (2 g) PCB red food coloring

FOR THE EGG WASH VI
1 teaspoon (3 g) vanilla powder m
6 large (100 g) egg yolks m
1 cup ( 100 g) finely chopped toasted almonds
1½ tablespoons (25 g) whipping cream c:::,
(see page 317) VI
FOR THE ALMOND-APPLE CREAM 10 chocolate stems (see page 317)

½ quantity (4¼ ounces / 150 g) almond cream
(see page 314) Make the candy apple tartlets following the same
1 Royal Gala apple procedure as for the Apple- Dill Tartlets (page n6) ,
adapt ing it to use the ingre di ents list ed here
FOR THE GALA APPLE COMPOTE
1 large Royal Gala apple (8¾ ounces/250 g)
2½ tablespoons (70 g) lemon juice
l ¾ teaspoons (5 g) ascorbic acid
2 tablespoons (20 g) crystal 1 i zed rose petals
APPLE
TA~TLETJ
124
APPLE
1 quantity (1¼ pounds / 590 g) sweet dough The day before, make th e sweet dough for the tart shell
(see page 312) as described on page 312 Let dry in the refrigerator
FOR THE EGG WASH for 1 day. The next day, blind bake the tart shell for
6 large (100 g) egg yolks 25 minutes at 320°F (160°C)
FOR THE EGG WASH
FOR THE ALMOND CREAM Beat the egg yolks w ith the cream and brush the shell
1 quantity (10 ½ ounces/300 g) almond cream w it h the mixture Return to t he oven for 10 minutes .
(see page 314)
V'I FOR THE ALMOND CREAM
Cl FOR THE APPLE COMPOTE
w Make the almond cream as described on page 314
w 7 Granny Smith apples (2¼ pounds / I kg)
Transfer to a pastry bag and pipe a layer of cream into
V'I ½ cup (125 g) lemon juice
the tart shell. Bake for 10 minutes.
:::c FOR ASSEMBLY AND FINISHING
f-
8 Royal Gala apples, unpeeled
FOR THE APPLE COMPOTE
H
7 tablespoons (100 g) unsalted butter
Peel the apples and cut t hem into small 1/s-inch (3-mm)
3
dice. Add the lemon juice and t ransfer to a vacuum-
f-
H
sealing bag. Cook for 13 minutes in a steam oven at
:::, 210°F(100°C)or in a pot of boiling wate r. Spread a thin
c,::
LL layer of this compote over th e baked almond cream
layer.

Quarter and core the apples, keeping¾ inch (2 cm)
on each side, then use an adjustable-blade slicer or
mando line to cut t hin slices 1/32 inch (1 mm) thick ,
all th e same shape and size. Arrange them flat into
a spiral on the ta rt, like a snail shell, beginning f rom
the outside and spiraling towar d the center. Melt the
butter and brush it over the tart Bake for 6 minutes
at 350°F(175°C)
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Pl~EAPPLE 135
FOR THE PINEAPPLE-LIME FOR THE PINEAPPLE-LIME SORBET

'
SORBET Use a juicer to extract 2½ cups (600 g) juice from the pineapple. In a
'/, pineapple (1¼ pounds/600 g) saucepan, heat ½ cup (100 g) of the juice , 2/3 cup (140 g) water, the lime
¼ cup (55 g) lime juice juice, and glucose powder. Once the mixture reaches 100°F(40°C),add
'/, cup (70 g) glucose powder
the superfine sugar and super neutrose Continue to heat to 185°F(85°C)
¾ cup ( 140 g) superfine sugar
Refrigerate fo r about 2 hours. Add the rest of the fresh pineapple juice
¾ teaspoon (4 g) super neutrose
and mix. Churn to make the sorbet, transfer to a cold pan, and freeze.
FOR THE PINEAPPLE-
FOR THE PINEAPPLE-AVOCADO
AVOCADOPRESERVES
About ½ Victoria pineapple
PRESERVES
(1 pound 2 ounces/500 g) Cut the pineapple and avocado into small cubes. Mix with the pineapple
2½ organic avocados (1 pound juice and refrigerate until serving.
2 ounces/500 g)
FOR THE PINEAPPLE-OLIVE OIL
¼ cup (50 g) pineapple juice
DRESSING -i
FOR THE PINEAPPLE- OLIVE Soak the gelatin in 4 teaspoons (21 g) cold water until it swells. Gently ;:o
0
OIL DRESSING heat the pineapple juice Add the gelatin, honey, and lemon juice and use -0
3 sheets (6.4 g powdered) an immersion blender to emulsify with the oil as if making a vinaigrette.
......
gelatin
n
Serve the dressing hot. )>
2¼ cups (540 g) pineapple r
FOR THE SMASHED AVOCADO
juice
2¼ tablespoons (48 g) Beton Mash the avocado just before serving to prevent it from darkening,
.,
;:o
honey or lavender honey adding the lemon juice, a little fleu r de sel, Espelette pepper, and mint. C:
......
FOR ASSEMBLY AND FINISHING -i
lemon juice
1 cup (240 g) olive oil Place a scoop of pineapple-lime sorbet on top of the crushed avocado.
Arrange the pineapp le-avocado preserves alongside and poke in a few
FOR THE SMASHED AVOCADO
pineapple chips Sprink le with Espelette pepper Tear t he mint and
2½ organic avocados
(1 pound 2 ounces/500 g)
sprinkle large pieces of it over the pineapp le-avocado preserves. Pour
Juice of 1 lemon the hot dressing over the dessert just before serving
Fl eur de se l
1 pinch Espelette pepper
3 fresh mint leaves, torn
FOR ASSEMBLY
AND FINISHING
Pineapple ch ip s
(see page 3 16 )
Espele tte pepper
A few fresh mint le aves
A~OCA[)O
136
A'IOCA[)O-
FOR THE CRISPY COCONUT WAFER FOR THE CRISPY COCONUT
COOKIES WAFER COOKIES
2
/, quantity (14 ounces / 400 g) wafer Make the cookies as described on page 319, sprink lin g
cookie dough (see page 319) with shredded cocon ut ju st before tearing int o pieces
1
/, cup (50 g) shredded coconut
and crumpling them into ba lls.
FOR THE AVOCADO-COCONUTCREAM AVOCADO-COCONUT CREAM
1 (2 by 3-inch/5 by 7.5-cm)
Smash the coconut open with a rolling pin, t hen remove
piece fresh coconut (2 ounces/60 g)
the fl esh needed. Mix the coconut puree , coconut milk,
l 1/, cups (280 g) coconut puree
½ cup (120 g) coconut milk fresh coconut, and avocado, then use an immersion
½ cup (80 g) chopped avocado blender to blend, in corpo rating the xanthan gum.
1½ teaspoons (4 g) xa nthan gum Make sure the fresh coconut is well blended. In an
½ cup (120 g) whipping c ream electric stand mixer fitted wit h a whisk attachment,
½ cup (100 g) mascarpone cheese gently whip the cream with t he mascarpone, then fo ld
f-
FOR THE ECLAIRS (SEE PAGE 318) into the coconut mixture. Refrigerate fo r 20 minu tes.
::::,
1 quantity (14 ounces /400 g) choux paste
a:::: FOR THE ECLAIRS
LL White crumb dough Make the eclairs as described on pag e 318 wi th the
1 quantity (12. 35 ounces/350 g)
...J white crumb doug h and bake for 20 minu tes at 360°F
<( crumb dough
(180°( ) Dry for 15 minutes at 320°F (160°() Make t he
u 3/a ounce (9 g) titanium dioxide
I-< glaze as described on page 319
a.. White glaze
0 1¼ cups (300 g) white starch glaze (se e FOR ASSEMBLY AND FINISHING
a::::
f- page 319) Make four ho les in the bottom of each eclair wi th
the point of a knife or ot her too l, then fill with t he
avocado-coconut cream. Reheat the w hit e glaze to 80°F
(27°C)in a microwave , then give the eclairs a first coat
of glaze. Freeze for s minutes , then give ·the m another
coat of glaze. Refrigerate fo r a few minutes . Just before
serving, top the eclairs with the coconu t wafe r balls .
~--- cAou.xp0c.,.te.
COCONUT ECLAl~J
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RESTING TIME: 1 HOUR 20 MINUTES

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RESTING TIME : 4 DAYS PLUS 7 HOURS 30 MINUTES

139
R
Kneaded butter (beurre manie) Four days in advance, make the puff pastry dough using the amounts
2 cups (14¾ ounces/420 g) listed here, turning six times as descr ibed on page 313. Do two turns
unsalted dry butter (84% fat per day, leaving the dough to rest until the next day after each pair
content) of turns. On the final day, use a rolling pin to roll out the dough to
l'/, cups (165 g) pastry flour
a thickness of 1/s inch (3 mm) Use a cookie cutter to cut out eight
Water dough (detrempe) 4¾-inch (12-cm)-diameter disks and eight 5½-inch (14-cm)-diameter disks.
2
/, cup (160 g) water
Refrigerate overnight.
1 tablespoon (15 g) salt
1 teaspoon (4 g) distil led NA
white vinegar The next day, mash the bananas and mix them with the almond paste.
½ cup (1 stick/130 g) Transfer to a pastry bag without a tip
unsalted butter, softened
3¼ cups (395 g) pastry flour ｾ＠
In an electric stand mixer fitted with the flat beater, cream together the
I \,, 1 1 t L.. I - . , ._, - ....,, I f"'\I f"1
toasted ground almonds , confectioners' sugar, and butter for at least
--i
10 minutes. Add the custard powder , then the eggs, one by one. Fina lly, ｾ＠
2 sma11 bananas (7 ounces/200 g) 0
add the banana juice and rum . Transfer to a pastry bag without a tip . -c
l'/, cups (300 g) almond paste
,.....
C n
)>
1¼ cups (160 g) toasted Place the 4¾-inch (12-cm) dough disks on a bak ing sheet and use a brush
r
almonds , ground to apply the beaten egg yolk around the edge. Pipe a 3¼-ounce (go-g)
circle of almond-banana paste onto each, remaining cleanly w ithin the "Tl
1¼ cups (150 g)
ｾ＠
confectioners' sugar egg border; next , pipe 3½ ounces (100 g) of almond -banana cream on C
½ cup (1 stick/120 g)
,.....
top . Top w ith diced raw banana, about¼ inch (s mm) in size. Cover wi th
--i
unsalted butter the 5½-inch (14-cm) dough disks, pressing them down gently to push out
3½ teaspoons (20 g) custard
any extra air Fir mly seal the edges of the two dough disks, sealing up
powder
to the edge of the filling Refrigerate for 1 hour , then press down on
2¼ large (120 g) eggs (½ cup),
the edges again . Freeze for 30 minutes to harden the dough, then cut a
at room temperature
'/2 cup (150 g) banana juice 4-inch (10-cm) steam hole in the top of each using a cookie cutter . Crimp
4 teaspoons (20 g) rum the edges with the back of a paring knife, then refrigerate for 3 hours.
Remove from the refrigerator and brush again with the egg yolk. Let dry
'y A urllNG
in the refrigerator for 3 hours, then brush a second time. Score lines from
4 egg yolks, beaten
4 bananas, diced
the middle to the edge .
Softened butter for the baking
mat Preheat the oven to 360°F (180°C) Butter a Sil pat baking mat w ith softened
Light brown sugar for sprinkling
butter, then sprinkle with brown sugar. Place the pies on the mat and
bake for 10 minutes at 360°F {180°C) Place four rings , 1½ inc hes (4 cm )
high and 1¼ inches (3 cm) in diameter, around the edge of t he pan, then
set a baking sheet and a rack over the pies. Finish baking at 340°F (170°C)
for 10 minutes .
PIE
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FLUFF7l3ANANA-
R
1 quantity (1 ¼ pounds/ 590 g) The previous day, make t he dough for the tar t shell as described on page 312
sweet dough ( see page 312) and let dry in t he refrigerato r fo r 1 day
The next day, blind bake t he tart shell for 25 minu tes at 320°F (160°()
6 lar ge ( 100 g) eg g y olk s
Mix the egg yo lks wit h the cream and brush t he she II wi th t he mixtu re. Retu rn
whipping cream
to the oven for 10 minutes.
I VI , L.IIV1'4J
Make t he almond cream as described on page 314 Wash and chop th e verbena,
¼ quantity (3½ ounces / 100 g)
almond cream (see page 314) t hen mix into t he cream Transfer to a past ry bag and pipe int o the tart shell.
1½ tablespoons (3 g) Bake fo r 10 min utes
fresh verbena
FOR fl-tE
V IIIL L.Ll'L-
V~RB~NA-LFMONGRASS Peel t he limes wi t h a knife and blanch t he peels f ive successive times, boil ing ---1
;:o
R V t hem in a large saucepan and t hen immersing in cold water. Use a knife to cut 0
3¾ limes (8¾ ounces/2 50 g) into small ¼-inch (5-mm) dice. Separate the lime into supremes, t hen squeeze -0
1-i
½ cup (100 g) superfine the membranes to produce 4 teaspoons (20 g) Juice Boil the peels w it h t he n
sugar )>
supremes, j uice, and 4 teaspoons (20 g) water. Mix t he superfi ne sugar wit h
1 teaspoon (3 g) pectin NH r
the pect in, verbena, and lemongrass, t hen pour over t he lime mixt ure. Boil for
2 tablespoons (5 g)
1 minute, then refriger ate "TI
fresh v erbena ;:o
1
/, stalk (20 g ) C
1-i
lemongrass In an electric stand mixer fitted w ith a w hisk attachment, beat the egg whites, ---1
F E t hen add t he superfine sugar and beat unti l stiff. Finely grate t he lime zest
6 large (200 g) egg white s and use a silicone spatula to fo ld it into the meringue.
1 cup (200 g) superfine
sugar
Peel th e bananas and cut t hem lengt hwise into two 3/ s-inch-(1-cm)-t hick slices.
Zest of 2 lim es
Lay the banana halves next to each ot her and cut out a 4¾-inch (12-cm) disk
,uR n>-~•••u• using a cookie cutt er. Bake for 10 minutes at 320°F (160°C), t hen let cool. Sand
ND l:::NG dow n t he edges of t he tar t shell wit h a Microplane Fill w ith preserves,then to p
3 bananas
w ith the banana disk. Flatt en t he to p wit h a spatula, the n freeze for 10 minutes.
Confectioners ' sugar
Pipe li me meringue kisses over t he ent ire surface of t he ta rt, then sprinkl e
w it h confecti oners' sugar. Toast in a deck oven at 500°F (250°C) for 2 minutes.
LEA\ON~E~l3ENA
TA~T 141
FOR THE TARTLET SHELLS FOR THE TART L ET SHELLS
1 quantity (1¼ pounds/590 g) The previous day, make the dough for the tartlet shells as described on
sweet dough (see page 312) page 312 and let dry in the refrigerator for 1 day .
FOR THE WHIPPED PASSION FOR THE WHIPPED PASSION FRUIT
FRUIT GANACHE GANACHE
1¼ teaspoons (4 g) gelatin powder
Soak the gelatin in 1½ tablespoons (24 g) co ld water for 20 minutes. Bring
2¼ cups (530 g) whipping cream
half the cream to a boil , then add the ge latin. Gradually pour the. cream
5 ounces (144 g) white
over the chocolate and blend together. Add the remaining cream , then
couverture chocolate, chopped
1½ passion fruits the passion fruit Pour into a pan and seal by covering the surface of the
(4¼ ounces/120 g) ganache w ith plastic wrap Refrigerate for 12 hours.
FOR THE PASSION FRUIT FOR THE PASSION FRUIT GEL CENTERS
GEL CENTERS The next day, heat the lemon Juice and passion fruit pulp, then add the
½ cup (120 g) lemon juice superfine sugar mixed w ith the agar. Boil for 2 minutes, then cool rapidly
¾ cup (180 g) passion fruit pulp by pouring the mixture into a shal low pan. When the gelatin is cold, use
f-
H 2½ tablespoons (30 g) an immersion blender to blend without mixing in any air . Add the passion
::> superfine sugar
Cl'.'.
fruit , then transfer the m ixture to 13/ a-inch (3 s-cm)-diameter silicone half-
LL dome molds. Freeze for 1 hour.
2 passion fruits
....J (6 ounces/170 g) FOR THE EGG WASH
<t:
u Preheat the oven to 320°F (160°C) Blind bake the tartlet shells for
FOR THE EGG WASH
H
6 large (100 g) egg yolks 20 minutes. Mix the egg yolks with the cream and brush the shells with
a..
0 1½ table spoons (25 g) the mixture. Return to the oven for s minutes.
Cl'.'.
whipping cream
f- FOR THE ALMOND- PASSION FRUIT CREAM
FOR THE ALMOND-PASSION Make the almond cream as described on page 314, add the passion fruit ,
FRUIT CREAM and use to fill the tartlet shells. Bake for s minutes.
½ quantity (5¼ ounces/150 g)
almond cream (see page 314)
1
/, passion fruit (1 oz/30 g)
In an electric stand mixer fitted with a whisk attachment, whip the cold
ganache , then transfer to a pastry bag. Pipe into 1¾-inch (45-cm)-diameter
FOR ASSEMBLYAND FINISHING sil icone half-dome molds , then insert the passion fruit gel centers Freeze
Black coating
for 3 hours Make the black coating as described on page 317, then dip
1¼ cups (300 g) coating
the hard ganache domes in the coating. To give them a wrink led look ,
mi xture (see page 317)
1 teaspoon (5 g) charcoal use an airbrush to stipple them with the same coating . Add a few red
fat-soluble food coloring and white blemishes by holding the airbrush longer in certain places,
Charcoal crumb dough creating an irr egular effect Top each tartlet shell with a passion fruit
¼ quantity (3½ ounces/ 100 g) half, then f in ish by adding the charcoal crumb dough around the edge .
crumb dough ( see page 312)
% teaspoon (1. 7 g) charcoal
food coloring
142
TA~TLETJ
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RESTING TIME: 12 HOURS PLUS 1 HOUR

FOR THE PASSION FRUIT- FOR THE PASSION FRUIT-GINGER GANACHE
GINGER GANACHE The prev ious day, soak t he ge lati n in 4 teaspoons (18 g) water t o hy dr ate
1 teaspo on (3 g) gelatin powder Bring hal f the cream to a boi l, then add t he gelatin Gradual ly pour the
1'/, c ups (400 g) whipping c ream
cream ove r t he chocolate and blend t ogeth er. Add the remaining cream,
4 ounce s (110 g ) wh ite
cou vertu re chocolate , chopped t hen the passion fruit pulp and ginger. Use an immersion blender to blen d
1
/, cup (90 g) passion fruit pul p until perfectly smooth, then refrigerate for 12 hours in a pastry bag with
2½ tablespoon s (15 g ) g rated
a plain tip
fresh ginger
FOR THE ECLAIRS
FOR THE ECLAIRS
The next day, ma ke t he ecla ir s as descr ibed on page 318 wit h t he ye ll ow
(SEE PAGE 318)
1 quantity (14 ounces / 400 g) cru mb do ugh and bake fo r 20 min ut es at 360°F (180°C).Dry fo r 15 minut es
chou x paste at 320°F (160°C) Also make t he yel low starch glaze an d coo kie ball s as
Yello w c rumb dough described on page 319
1 quantit y (12¾ ounces / 350 g)
crumb dough FOR THE CRYSTALLIZED GINGER
1 teaspoon ( 5 g) fat-soluble Peel t he ging er and cut it in t o large chunks. Blanch t hem three ti mes by
food coloring -i
boi lin g the m in a large saucepan and then imm ersing in cold water. Boil ｾ＠
0 . 04 o un c e (1 g) titanium 0
di ox ide half th e supe rf ine sugar w ith ½ cup (125 g) water t o make a syrup Drop
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Yellow gla ze in t he ginge r pieces and let simme r, cov ered, for 30 minut es, keeping t he ......
n
1¼ cups ( 300 g) starch glaz e t empe rat ur e belo w 160°F (70°C). Conce ntra t e t he sy rup by in co rp orating )>
(see page 319) t he oth er half of t he sugar in several addit io ns. Once th e gin ger is t ende r, r
2 tea s poons (10 g) yellow
d rain, t hen heat t he syr up to 217°F (103°() Let cool, th en add t he gi nger
food coloring "T1
pieces back to t he syrup . Ref ri gerate. ｾ＠
Crispy wafer cookies C
( see pag e 319 ) FOR THE PASSION FRUIT-GINGER ......
'/, quan t ity ( 14 ounces / 400 g) -i
wafer cookie dough
PRESERVES
1 quantity (1¾ ounces / 50 g) Heat½ cup (120 g) water w ith the lemon ju ice, t hen ad d t he sugar mixed
crystallized ginger ( see belo w) wit h t he aga r Boil for 2 min utes, then coo l in a pan in t he refrige rator .
Once cold , use an immers ion blender t o blend w it hout mixi ng in any air.
FOR THE CRYSTALLIZED
Add the passio n fru it seeds and crystallized ginge r.
GINGER
1½-inch (4-cm) piece fresh FOR ASSEMBLY AND FINISHING
ginger (1 ¾ ounces / 50 g)
Ma ke fou r small ho les in the bo tt om of each eclai r; f ill w ith ganac he
2½ cups (500 g) superfine s ugar
and p reserves. Reheat t he w h ite glaze t o 80°F (27°C) in a mic row ave,
FOR THE PASSION FRUIT- the n glaze the eclai rs. Refrigerate for 5 minu tes . Apply anot her coat of
GINGER PRESERVES glaze an d ref rigerate for ano t her few mi nutes . Place a few litt le pieces
¾ cup ( 180 g ) lemon j u ice
2½ tablespoons of crystal lized gin ger in each wafer cookie ball and place t h ree alo ng
(30 g )
sup e rfine sugar the t op of each eclai r.
1 cup (170 g) passion fruit pulp
1 quantity (1¾ ounces / 50 g)
crystal 1 i zed ginger (see above )
147
148
PU~E ~IWI
FOR THE WHIPPED KIWI GANACHE FOR THE TUILE BATTER

3 sheets (6 g powdered) gelatin powder 3 eggs
2½ cups (600 g) whipping cream 1 cup plus 2 tablespoons (215 g)
3¾ ounces (108 g) white couverture superfine sugar
chocolate, melted 3 large (105 g) egg whites
Pulp from 1 large kiwi (3½ ounces/100 g)
FOR THE SEED CRUNCH
f-
FOR THE ALMOND CAKE 1
/, cup (40 g) pine nuts (pignoli)
...... 1'/, cups (130 g) ground almonds 1½ tablespoons (15 g) white sesame seeds
::::,
1 cup (225 g) packed light brown sugar 1½ tablespoons (15 g) black sesame seeds
0:::
LL 10 large (330 g) egg whites 1¾ tablespoons (15 g) sunflower seeds
3 large (50 g) egg yolks 2 tablespoons (20 g) pumpkin seeds
....J 2 tablespoons (30 g) whipping cream 1½ tablespoons (15 g) black qui noa
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u 1½ tablespoons (20 g) superfine sugar 2 tablespoons (20 g) red quinoa
...... ¾ teaspoon (1 g) salt
a... ½ cup (1 stick/105 g) unsalted butter FOR ASSEMBLY AND FINISHING
0 Shiny green glaze
0::: 1/, cup plus 1 tablespoon (50 g) al 1-purpose
f- flour l¼ cups (300 g) neutral glaze (see
¾ teaspoon (3 g) baking powder page 317)
A few fresh almonds 2 tablespoons (10 g) green luster dust
A few slices fresh kiwi
FOR THE KIWI GEL Cont inued
1 cup (180 g) diced kiwi
2¾ cups ( 500 g) kiwi puree
2 tablespoons (30 g) lime juice
2 tablespoons (30 g) superfine sugar
1% teaspoons (4 g) pectin NH
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150
PU~E ~I\VI
FOR THE WHIPPED KIWI GANACHE
The previous day, soak the gelatin in¾ cup plus 2 tablespoons (210 g) water to hydrate
it Heat½ cup (100 g) cream without letting it boil , then add the gelatin . Pour over
the melted choco late and blend together . Use an immersion blender to blend and
add the remaining cream , which should be cold , along w ith the kiwi pulp Refrigerate
for 12 hours .
FOR THE ALMOND CAKE

The next day, preheat the oven to 340°F (170°C) Combine the ground almonds with
the brown sugar,¼ cup (60 g) of the egg whites, and the egg yo lks, cream, superfine
sugar, and salt Brown the butter , then let it cool . In an electric stand mixer fitted
with a whisk attachment , whip the remain ing egg whites , then add the remaining
brown sugar and beat unt il st iff. Add the cooled brown butter to the almond mixture ,
then incorporate the beaten whites . Sprinkle the flour and baking powder on top .
f-
...... Spread the batter ¼-i nch thick onto a Sil pat baking mat , grate a few fresh almonds
:::> over the top , and bake for 15 minutes . Use a circle as a guide to cut out a 5½-inch
0:::
LL (14-cm)-diameter d isk.
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...... Cook half the diced kiwi for 5 minutes . Use an immersion blender to blend them with
o._
0 the rema ining raw dic ed kiw i and the ascorbic acid . Heat the kiwi puree with the
0:::
f- lime juice , th en add the superf ine sugar mixed with the pectin Boil for 2 minutes ,
then coo l in a pan in the refrigerator. Mix again once the gel is thoroughly chilled ,
then use a silicone spatula to combine with the kiwi-ascorb ic acid mi xture .
Mo ld a disk of gelatin 5½ inches (14 cm) in diameter and ¾ inch (2 cm) thick on top
of the almond cake. Freeze for 2 hours.
E~T~EA\ETJ
151
FOR THE TUILE BATTER

Mix the who le eggs w ith the superfine sugar and egg whites. Refrigerate for 2 hours.
FOR THE SEED CRUNCH

Place the pine nuts and all the seedson a baking sheet and bake for about 15 minutes
at 360°F{180°C)Let cool, then combine al I the seedsw ith 1/3 quantity {5¼ ounces/150g)
of t he tuile batter, mixing well. Pour onto a Silpat baking mat into a 6¼-inch (16-cm)-
diameter circle and bake for 10 minutes, still at 360°F {180°C)

In the chilled bowl of an electric stand mixer fitted with a wh isk attachment, whip
the kiwi ganache, then transfer it to a 6-inch (15-cm)PCBplastic pebble mold. Place
the kiwi - almond cake center into the mold, then top w ith the seedy crunch. Freeze
for 2 hours. Make th e shiny green glaze as described on page 317, replacing t he food ....,
;:o
coloring with the green luster dust Remove the dessert from the freezer, unmold it, 0
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and apply the glaze. Decorate wi th slices of fresh kiwi.
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JIL7E~ L7CHEE
FOR THE PUFF PASTRY DOUGH FOR THE WHITE CRUMB DOUGH
Knea d ed butter (beurre manie) 7 tablespoons (100 g) unsalted butter
3 cups (1½ pounds/670 g) dry unsalted butter 1 cup (125 g) al 1-purpose flour
(84% fat content)
2
/, cup (125 g) packed 1 ight brown sugar
2¼ cups (270 g) pastry flour 0 . 18 ounce (5 g) titanium dioxide
Water dough (detrempe) FOR THE SMALL CREAM PUFFS

...... 1 cup plus 2 tablespoons (260 g) water 1 quantity (14 ounces / 400 g) chou x paste
::,
0:: 4 teaspoons (25 g) salt (see page 312)
u.. 1 teaspoon (6 g) distilled white vinegar
¼ cup p l us 2 tablespoons (1¾ sticks/200 g) FOR THE LYCHEE PASTRY CREAM
...J
unsalted butter, softe ned 2 teaspoons (6 g) ge l atin powder
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...... ½ cup (90 g) superfine sugar
a.. FOR THE LYCHEE CREAM powder
1½ tablespoons (25 g) custard
0
0:: 2 cups (500 g) whipping cream 3½ tablespoons ( 25 g) all-purpose flour
f- 3½ tablespoons (50 g) mascarpone cheese 3 cups (500 g ) lychee pulp
1½ tablespoons (17 g) superf i ne sugar 2 tablespoons (30 g) cocoa butter
1 drop lychee extract ½ cup (90 g) Casanova olive oi 1
FOR THE ALMOND CREAM FOR THE SILVER SUGAR

¾ quantity (8 ½ ounces/240 g) almond cream 2½ cups ( 500 g) i so ma 1t
(see page 314) 0 . 76 o u nces (50 g) silver flakes
1 t easpoon (8 g) r um
24 fr e sh lychees (7 ounces/200 g)
Continued
152
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JILYE~ L7CHEE
FOR THE PUFF PASTRY DOUGH
The previous day, make a Saint-Honore puff pastry dough as described on page 313
with the ingredient quantities listed, then let rest for 24 hours. The next day, cut and
bake as described on page 313
FOR THE LYCHEE CREAM

Combine the cream w ith the mascarpone, superfine sugar, and lychee extract Use
an immersion blender to blend. Refrigerate for 1 hour.
FOR THE ALMOND CREAM

Preheat the oven to 340°F(170°C).Make the almond cream as described on page 314,
adding the rum. Transfer to a pastry bag and ref rigerate fo r 30 minutes . Fill the puff
pastry shells with a thin layer of almond cream, then bake for 5 minutes.
I-
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::, FOR THE WHITE CRUMB DOUGH
0::: In an electric stand mixer fitted with the flat beater, beat the butter wit h the flour,
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brown sugar, and titanium dioxide to make a dough, being careful not to overbeat
...J Using a rolling pin or pasta machine, rol l it out to a thickness of¼ inch (5 mm)
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(2-cm)-diameter disks w it h a cookie cutter.
0
0:::
I- FOR THE SMALL CREAM PUFFS
Make the choux paste as described on page 312 Preheat the oven to 360°F {180°C) Top
each choux w ith a ¾-inch (2-cm)disk of w hite crumb dough, then bake for 15 minutes.
Reduce the oven temperature to 320°F {160°C)and bake for another 5 minutes.
154
155
FOR THE LYCHEE PASTRY CREAM

Soak the gelatin in 2½ tablespoons (41g) cold wate r until it swells. Whisk the egg yolks
with the superfine sugar, custard powder , and flour unt il pale. Bring the lychee pulp to
a boil , then pour over the egg mixture . Boil for 2 minutes , then remove from the heat
and add the cocoa butter and gelat in. Use an imm ersion blender to blend , then cool
rapid ly by pouring into a shallow pan. Refrigerat e for 30 minutes . In an electric stand
mixer fitted with the f lat beater, beat the cream until it has cooled , then add the oil.
FOR THE SILVER SUGAR

In a saucepan, heat the isomalt Once it has reached 340°F (170°C), add the silver
flakes . Remove from the heat and dip the cream puffs in the mixture to glaze them .
Place them in 1-in ch (25-cm)-d iameter silico ne half-dome mo lds fo r a few minutes
to let the sugar harden, then remove f ro m the molds
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FOR ASSEMBLY AND FINISHING ;:c,
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Working from the top , fill the cream puffs wi t h lychee cream , then lychee pastry -c,
cream , until they are completely filled. Fill the cente r of the puff pastry bottom w ith H
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lychee pastry cream, add ing it on top of the baked almond cream layer. Arrange the )>
cream puffs around the cream . Cut disks of fresh lychee and arrange so that they r
completely cover the lychee pastry cream. In an electric stand mixer fitted w ith a .,,
;:c,
whisk attachment , whip the rest of the lychee cream to make whipped cream , then
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transfer to a pastry bag fitted w ith a no. 20 Saint -Honore tip . Pipe over the Sai nt - H
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L7CHEE- 157
FOR THE GERANIUM GANACHE FOR THE LYCHEE CENTERS

2 teaspoons (6 g) gelatin powder 10 fresh lychees (3¼ ounces/90 g),
6¼ ounces (172 g) white couverture coarsely chopped
chocolate, chopped ¼ cup (40 g) crystallized geranium petals
3¼ cups (775 g ) whipping cream 1 drop Baume des Anges geranium extract
1 drop Baume des Anges geranium extract (no. 43)
(no. 43)
FOR THE SHORTBREAD PASTRY
FOR THE LYCHEE GEL 1 extra-large (20 g) egg yolk -I
;;;,::,
1¾ cups (300 g) lychee pulp 1 extra-large (55 g) egg
1
/, c up (80 g) lemon juice 1 teaspoon (5 g) vanilla paste .,,
0
2 tablespoons (25 g) superfine sugar 1½ cups plus 2 tablespoon s ......

3¾ teaspoons (10 g) agar powder (3¼ st icks /375 g) unsalted butter, n
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at room temperature r
FOR THE LEMON CAKE 2 1/, cups (280 g) pastry flour
2½ cups (255 g) ground almonds 1 cup plus 2 tablespoons (140 g) "Tl
brown sugar ;;;,::,

1 cup (225 g) packed light confectioners' sugar, sifted C
10 large (330 g) egg whites 1 cup ( 100 g) ground almonds ......
6 large (105 g) egg yolks ¾ cup plus 2 tablespoons (200 g) -I
¾ cup (60 g) whipping cream cocoa butter
¼ cup (4 5 g) superfine sugar Zest of 5 lemons
¼ teaspoon (1 g) sa lt 1½ tablespoons (25 g) citric acid
1 cup (2 sticks/210 g ) unsalted butter
¾ cup plus 2 tablespoons (105 g) FOR THE COATING
all-purpose flour 1¼ cups (300 g) coating (see page 317)
1½ teaspoons (6 g) baking powder Titanium dio x ide food coloring
Zest of 2 lemons or red food coloring
158
L7CHEE
FOR THE GERANIUM GANACHE
The previous day, soak the ge latin in 3 tablespoons (42 g) cold water until it swe lls.
Heat half the cream, add the gelatin, then pour over the chocolate, blending them. Add
the remaining cream , which shou ld be cold, and blend with an immersion blender,
adding the geranium extract Pour into a shallow pan and refrigerate for 12 hours.
FOR THE LYCHEE GEL

The next day, heat the lychee pulp and lemon juice with ½ cup (127 g) water, then
add the superfine sugar mixed with the agar. Bring to a boil and cook for 2 minutes.
Refrigerate for 30 minutes, then use an immersion blender to blend.
FOR THE LEMON CAKE

Preheat the oven to 360°F (180°C) Mix the ground almonds with ¾ cup plus 2
t- tablespoons (195 g) of the packed brown sugar, 2 (60 g) egg whites , the egg yo lks,
i-I
:::, cream, superfine sugar, and salt Melt the butter and keep it warm. In an electric
0::: stand mixer fitted w it h a whisk attachment, whip the egg whites until they hold
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soft peaks, then add the remaining brown sugar and whip until firm. Mix the warm
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butter into the almond mixture, then add the flour and baking powder Add the
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1--1
ｾ＠
inch (5 mm) thick and bake for 10 minutes, turning halfway through. Cut out ¾-inch
0 (2-cm)-diameter disks and place them in the bottom of 1¾-inch (3 5-cm)-diameter
0:::
t-- silicone half-dome molds.
FOR THE LYCHEE CENTERS

Mix½ quantity (7 ounces/200 g) of the lychee gelatin with the lychees, crystal lized
geran ium petals, and geranium extract Fill the ha lf-dome molds with this mixture,
adding it on top of the lemon cake disks Freeze for 2 hours .
159
FOR THE SHORTBREAD PASTRY

Beat the egg yolk and whole egg together unti l pale, then add the vanilla paste. Beat
the butter with the flour, confect ioners' sugar, and ground almonds, then add the
egg mixture. Refrigerate for 2 hours, then roll out between two acetate sheets to a
thickness of 3/a inch (g mm) Freeze for at least 30 minutes.
Preheat the oven to 340°F (170°C)Transfer the shortbread dough to a baking sheet
and bake for 15 minutes, then let cool. Once cool, grind into a powder, then mix with
the cocoa butter , lemon zest, and citric acid.
FOR ASSEMBLY AND COATING

In the chilled bowl of an electric stand mixer fitted w ith a whisk attachment, wh ip
the ganache, then t ransfer to a pastry bag fitted with a Saint-Honore t ip. Pipe a rose
arou nd each unmolded lychee center by piping petals, using a toothpick to hold it
Freeze fo r about 1 hour. Make the coating as described on page 317 and use it to
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airbrush the roses. Select the color of your roses by playing with food colorings and ;;o
airbrush them accordingly . Cut the shortbread mixture into 2¼-inch (s 5-cm)-diameter 0
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FOR Tl-IE WI-IIPPED VANILLA OR THE W PP D VANILLA GANA
GANA The prev io us day, soak the gelatin in 1/3 cup (84 g) cold water . Heat the
4 teaspoons (12 g) gelatin gelatin and one-third of the cream Cut the vanilla beans in hal f lengthwise
powder and scrape out t he seeds, and add to the cream to let the vanilla fla vor
3 c ups plus 2 tablespoons
in fuse for 30 minutes. Strain through a conical sieve, then add the vanilla
(750 g) whipping cream
extract. Pour over the melted chocolate and blend together. Add the rest
5 vani lla beans
of th e cream, which should be co ld, t hen use an imme rsion blender to
¾ tea spoon (4 g) vani 1 la
extract blend. Pour into a pan and refrigerate fo r 12 hours .
12 ounces (344 g) white OR THE MANGO G NGER CENTERS
couverture chocolate, melted
The next day, soak t he gelatin in ¼ cup (70 g) col d water. In a saucepan,
I OR E .~ANGO-GING.. R
I I heat the mango puree , then remove from the heat and add the ge latin.
RS Fin ally, add the ginger vinegar and diced mango . Pour into 1¾-inch
1 tablespoon (10 g ) gelatin (4.5-cm)-diameter silicone ha lf -dome molds and freeze for 4 hours .
powder -t
2 cups (575 g) mango puree FO Ot-JD DACQ 0 Al
0
¼ cup (63 g) ginger vi ne gar Prehea t the oven to 360°F (180°C) In an electric stand mixer fitted with
7J
2½ cups (413 g) diced mango a whisk attachment, whip the egg wh ites, then add the superfine sugar H
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and beat un ti l st iff. Sift tog ether the ground almonds and confectioners' )>
FOR H AL OND DACQUOS
sugar, then fold them into the beate n egg whites using a sili cone spat ula r
7 large (22 5 g) egg whites
1
/, cup (74 g) superfine sugar Spread onto a sheet of parchment paper to a th ickness o f 3/sinch (1 cm) "Tl
2 cups (200 g) ground almonds and bake for 12 minutes. Let coo l, then use a cook ie cutter to cut out Al
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2¾ c up s (225 g) 2½-i nch (6-cm)-d iameter disks. H
confectioners' su gar -t
0R A S D r,J s
rv f\J.)LI IDL Use a wire whisk to whip the van illa ganache, then use to f il l 23/ s-inch
D S G (7-cm)·diameter silicone half-dome molds halfway. Place the mango
Cocoa powder centers in the middle, then cover w ith a thin layer of the ganache. Place
Titanium silver triangles the alm ond dacquo ise on top . Freeze fo r 4 hou rs.
10½ ounces (30 0 g) Me lt the chocolate and mix it with the t it anium dioxide . Temper as
white co uverture chocolate described on page 317, t hen spread onto a Rhodo'i'd ace tate sheet. Let
¼ ounce (8 g) titanium dio xide
set a lit t le, t hen use a kn if e to cut int o irr egula r triangles . Turn the acetate
Silver luster dust
sheet over onto a sheet of parchment paper , then place a heavy, flat
Titanium white spray
baking sheet on top to prevent it from wa rping . Refrigerate for 10 minutes ,
¾ cup (7 ounces/200 g)
then remove the triang les, breaking them apart. Freeze a few t riangles for
spray mixt ure (see page 317)
0.18 ounce (5 g) titanium 1 minute, then sprinkle with the silver luster dust. Leave the others w hite .
dioxide Make the titanium w hite spray mixture as described on page 317 Un mold
the assemblies and spray them with an airb ru sh. Arrange t he pieces of
titan ium white and silver choco late on top. Freeze for 30 m inutes.
AN[) CilNCiE~ 161

162
FOR THE PASSION FRUIT FOR THE PASSION FRUIT SHERBET

SHERBET The previous day, in a saucepan, bring 2 cups (500 g) water to a
1¼ cups (250 g) superfine sugar boil. Mix the superfine sugar w ith the glucose powder and super
½ cup (100 g) glucose powder neutrose, then add to the saucepan. Transfer to another container
1 tablespoon (15 g) super and refrigerate for 30 minutes. Once the mixtur e is cold, add the milk,
neutrose
passion fruit puree, and passion f ruit seeds.Blend with an immersion
2 cups (500 g) milk
blender, then pour into a pan. Refrigerate for 24 hours.
2 cups (500 g) passion fruit
puree The next day, blend again w ith the immersion blender, then churn
seeds of 6 passion fruit to make the sherbet
FOR THE RAVIOLI DOUGH FOR THE RAVIOLI DOUGH

2' /, cups (300 g) cake flour In an electric stand mixer fitted with a w hisk attachment , process
14 large (235 g) egg yolks the flour, egg yolks, and cilantro until completely blended, then lay
1¼ cups (50 g) cilantro leaves a sheet of plastic w rap onto the surface of the mixture. Refrigerate
FOR THE CILANTRO PESTO for at least 3 hours.
f- 1¼ cups (50 g) fresh cilantro
H FOR THE CILANTRO PESTO
::, ¼ cup (30 g) fresh almonds,
0,::
Using an immers ion blender, blend the cilantro, f resh almonds, oil,
chopped
LL and crushed ice. Set aside.
...J 2 tablespoons (2 g) crushed ice FOR THE RAVIOLI FINISHING
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FINISHING cutter to cut out 4-inch (10-cm)-diameter disks.Placea mango ball in the
0....
0 16 mango balls middle of eachdisk and fold up into a three-sidedpyramid,lifting the edges
0,::
1 tablespoon (15 g) superfine to the middle to encloset he mango ball inside the ravioli. Refrigerate.
f-
sugar In a saucepan,combine the superfine sugar and cilantro w ith 12/3 cups
2 tablespoons (5 g) chopped (400 g) water and bring to a boil. Drop the ravioli into the simmering
fresh cilantro broth and cook for 3 minutes.
FOR THE ASSEMBLY FOR ASSEMBLY AND FINISHING
AND FINISHING Peel the mango and cut the flesh into dice. Arrange the mango
1 mango (11¼ ounces/320 g)
on serving plates Spread the cilant ro pesto over the passion fruit
2 cups (80 g) fresh cilantro
sherbet, then scoop out cur ls to make elegant balls. Place these on
leaves
top of the diced mango Arrange two mango ravioli on each plate,
then garnish with a few cilantro leaves.
PAJJIO~ F~UIT
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167
BLACK CURRANT
In season
August and Sep t ember
Selection
che c k that the fruit at the bottom
of the basket are in a good state
and that there is no mold
Avera e wei ht
a few grams
Stora e
in the refrigerator vegetab le
drawer for 24 to 48 hours;
take them out 30 minutes
before eating OJ
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CHERRY strawberry , raspberry, blueberry m
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In season
June
Selection
the fruit should be shiny
and fleshy, with a very green stem
that is st i ll attached
Avera e wei ht
a few grams
Stora e
at room temperature for 3 days.
or in the refrigerator vegetable
drawer if it is warm weather
for up to 5 days ; take them
out 20 minutes before eating
Flavor ai ri n s
kirsch , tar r agon , pistachio
168
STRAWBERRY
In season
April to June
Selection
well-scented, shiny,
and with the stem still attached
Avera e wei ht
¾ ounce (10 g)
Stora e
in the refrigerator for up
to 48 hours; take them out
20 minutes before eating
Flavor ai ri n s
1- basil, chocolate, avocado
IU
....I
0
e
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0 RASPBERRY
e
0 In season
IU
0 July to September
Selection
the berries should be fleshy,
velvety, and completely intact
Avera e wei ht
a few grams
Stora e
in the refrigerator for up
to 48 hours
Flavor ai ri n s
thyme, cream cheese, pistachio
169
RED CURRANT
In season
June to September OJ
m
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Selection ;:o
the currants should be fleshy 1-1

m
and intact Vl
Avera e wei ht
a few grams
Stora~
in the lower part
of the refrigerator
for 2 to 3 days
Flavor airin 5
lemon. peach, apricot

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RESTING TIME : 12 HOURS PLUS 1 HOUR 30 MINUTES

171
FOR THE VANILLAMOUSSE FOR THE VANILLA MOUSSE

6 ounces (172 g) white The pre v ious day, soak the gelatin in 3 ta ble spoons (42 g) cold wa ter
couverture chocolate , chopped to sof ten. Heat one-third of the cream. Cut the va nilla beans in hal f
2 teaspoons (6 g) gelatin
lengthwise and scrape out the seeds, and add both seeds and pods and
powder
gelatin to the cream to infuse for 30 minutes. Pass throug h a conical
3¼ cups (775 g) whipping cream
sieve. Pour over t he chopped chocolate. Use an immersion blender to
3 vani 1 la beans
blend. Refrigerate for at least 12 hours.
FOR THE PUFF PASTRY
FOR THE PUFF PASTRY
Kneaded butter (beurre manie)
The next day, make a dough using six simple turns Start by rolling the
1½ cups (11½ ounces /3 30 g)
dry unsalted butter (84% puff pastry dough into a rectangle th ree time s as long as it is wide. Make a
fat content) simp le turn by lift ing the t wo ends and folding the dough into thi rds, letter
1 cup plus 2 tablespoons style. Refrigerate fo r 1 hour. Repeat th is process f ive times, making sure to
(135 g) pastry flour refrigerate the dough for a full hour between each tum Preheat the oven
Water dough (det rempe) to 360°F (180°C) Once the doug h is prepared, roll to a thickness of 1/8 inch
½ cup (130 g) water (3 mm) Place the rolled-out dough between two baking sheets and bake
2 teaspoons (12 g) salt for 30 minutes. Once the baking is complete , cut into four 4½ by 8-inch (11
½ teaspoon (3 g) distilled
by 20-cm) rectangles. Return to the oven at 360°F (180°C)for 10 minut es.
white vinegar
OJ
½ cup (1 stick/102 g) FOR THE CRANBERRY JUICE m
unsalted butter, softened ;:o
Preheat the oven to 210°F (100°C) Put the frozen cranberries and superfine
;:o
2 ½ cups (315 g) pastry flour sugar in a heatproof dish , then cover w ith several layers of oven-safe ......
m
FOR THE CRANBERRY
JUICE plastic w rap Cook in the oven for 2 hours at 210°F (100°C). Strain the l/'I
4 cups (400 g) frozen mixture using a cloth. Refrigerate for about 1 hour.
cranberries
FOR THE CRANBERRY COMPOTE
In a saucepan , heat 2½ tablespoo ns (40 g) of the obtained cranberry Juice
FOR THE CRANBERRY with the superfine sugar . Bring to a boil and cook until syrupy. Then add
COMPOTE the frozen cranbe rries. Combine the glucose, pectin, and tartaric acid in
2½ tablespoons (40 g) a separate bowl.
cranberry juice (see above) When t he cranberries star t to release their juices and the mixture is wa rm,
add the glucose mi xture. Heat to 215°F (102°C), then stir in the starch
2 cups (200 g) frozen
mixed with 1 tablespoo n (15 g) water. Boil fo r 1 minute and cool rap idly
cranberries
1 tablespoon (15 g) glucose by pour ing the mixture into a sha ll ow container and putt ing it in the
powder freezer until cold.
¾ teaspoon (2 g) pectin NH
FOR ASSEMBLY
¾ teaspoon (2 g) tartaric acid
In an electr ic stand mixer fitted with a w hisk attachment, wh ip the van illa
2½ teaspoons (8 g) cornstarch
mousse, then use to fill a pastry bag w ith a plain tip. On t he first rectang le
of pastry , pipe three lines of the vani lla mou sse along its length , alternate
w ith three lines of the compote . Repeat w ith the remaining rectangles
and layer up to create the mil lefeuille.
A\I LLEFEUILLE
172
13LAC~
FOR THE BLACKCURRANT
JUICE FOR THE BLACK CURRANT JUICE
4½ cups (500 g) frozen black currants The previous day, put the frozen blackcurrants and the
½ cup (80 g) superfine sugar superfin e sugar in a pan or heatproof dish and cover
SORBET w ith several layers of oven-safe plastic wrap . Cook in
9 cups (1 kg) fresh wild black currants a bain-marie or steam oven at 210°F (100°C)for 4 hours.
1 cup ( 210 g) superfine sugar Strain through an apron or cloth . Do not press, so that
1 cup (250 g) black currant juice the juice remains clear. Refrigerate
3½ tablespoons (50 g) trimol ine
(inverted sugar) FOR THE BLACK CURRANT
SORBET
COMPOTE The same day, combine the black currants with
'/, cup (160 g) black c urrant juice
1 scant cup (200 g) of the superf ine sugar, sett ing
¾ cup (120 g) superfine sugar
5 cups (500 g) frozen black currants
1 tablespoon sugar aside, and let stand fo r 1 day at
V)
1
/, cup (80 g) glucose powder room temperature.
LU
H 2¾ teaspoons (8 g) pectin NH In a saucepan, heat the black currant juice with t he
0::::
0::::
13/s teaspoons (8 g) tartaric acid t rimo li ne. Sprinkle in the remaini ng 1 tablespoo n (10g)
LU 3½ tablespoons (30 g) starch sugar, sti r, and bring to a boil. Let this syrup stand for
ca
FOR ASSEMBLY
AND FINISHING 1 day. Churn to make the sorbet
1½ cups (150 g) black currants FOR THE BLACK CURRANT
COMPOTE
In a saucepan, heat the black currant juice (making
sure to reserve some for fin ishing) and the superfine
sugar to 240°F (115°C)1 then add the f rozen black
currants. When they start to release their juices and
the mixtu re is warm , st ir in the glucose mixed with
the pectin and tartaric acid. Heat to 215°F (102°C)1
then stir in the starch mixed with ¼ cup (60 g) water.
Boil for 1 minute, then pour into a shallow container.
Refrigerate fo r 30 minutes.
Spread t he compote over the sorbet, t hen shape into
a quenell e. Mix th e fresh black currants with the
reserved black currantJuice and serve with the sorbet
cu ~T JO~UET
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175

1 quantity (l¼ pounds/590 g) The prev ious day, make the sweet dough for t he tartlet shell s as descr ibed
on page 312 and let dry in t he refr igerator for 1 day
FOR THE TARRAGON GANACHE
FOR THE TARRAGON GANACHE
l ¾ teaspoons (4 g) gelatin
powder Soak t he gelat in in 2 tablespoo ns (25 g) cold water to soften In a saucepan,
l ½ cups (375 g) whipping cream heat¾ cup (175 g) of t he cream w ith the tarragon , without bringing to a
2 cups (100 g) fresh tarragon boi I. Melt the choco late, t hen pour the hot cream over and ble nd toget he r.
3¼ ounces (90 g) white
couverture chocolate , chopped Add the gelatin Stir in the remaining cold cream and the kirsch, then use
2 teaspoons (10 g) kirsch an imm ersion blender to blend . Refrigerate for 12 hours.
FOR THE CHERRY PRESERVES FOR THE CHERRY PRESERVES

2½ cups (3 50 g) cherries Stem, hal ve, and pit the cherr ies. In a skillet, sear 1½ cups (200 g) of the
1 drizzle olive oil
hal ved cherries in a drizz le of o il, then flam be them with ki rsch. Add t he
3½ tablespoons (50 g) kirsch
1 cup (125 g) Morel lo cherries Morello cherries and trimoline. Combine the starch, supe rfine sugar, and
2½ tablespoons (35 g) pect in, add the mixture to the skillet, and st ir. Boil for 2 minutes, then
trimol ine (inverted sugar) pour into a container and let coo l. Meanwhile, cut the remaining 1 cup
(150 g) halved cherries in half aga in.
l ½ tablespoons (20 g) superfine
sugar Once t he m ixt ur e has cooled, add the cher ry quarters, lime zest, and
l ¾ teaspoons (4 g) pectin NH Morel lo cherry juice. Use the preserves to f ill 1¼-inch (3 5-cm)-diameter OJ
Zest of 1 1 ime m
sil icone half -dome molds and freeze for 1 hour. Set aside the remaining ;u
½ cup (135 g) Morel lo cherry ;u
juice preserves for fi nish in g the tart lets.
>-i
m
FOR THE EGG WASH FOR THE EGG WASH Vl
6 large (100 g) egg yolks Preheat the oven t o 320°F (160°C) Blind bake the tartlet shells for
l ½ tablespoons (25 g) whipping 20 minutes. Mix the egg yo lks with the cream , brush the shells wi th the
cream
mixture , and return to t he oven for 5 minutes.
FOR THE ALMOND-TARRAGON
CREAM
Make the almond cream as described on page 314, and use to f ill the
½ quantity (5¾ ounces/150 g)
almond cream (see page 314) tart let shel ls. Bake in the oven for 5 minutes , then let cool.
1 tablespoon (18 g) rum
Zest of 1 1 ime
3 tablespoons (10 g) chopped Transfer the tarragon ganache into 1¾-i nch (4 5-cm)-diame ter silicone
fresh tarragon half-dome molds, insert a cherry prese rves center , and smoo th w ith
an offset spatula Freeze fo r 3 hou rs, then sculpt into a cherry shape.
FOR ASSEMBLYAND FINISHING
Make the red coating as described on page 317 Dip th e cherry shapes
Red coating
l ¼ cups (300 g) coating into the red coat ing , then let harden. Airbr ush them with the same red
mi xt ure (see page 317) coating. Fill the t artle t shel ls to the top w ith the remaining preserves
4 teaspoons (20 g) red food
and smooth . Plac e the cherry shapes on top and arrange the toasted
coloring
1 cup (100 g) finely almonds around the edge o f each ta rtlet Pie rce the center of the
chopped toasted almonds (see cherries w ith a hot toothpick. Make the 2½-inch (6-cm) chocolate stems
page 317) as desc rib ed on page 317, dust with green lus t er dust, and place one
10 (2½-inch/6-cm) chocolate
at the center of each cherry.
stems (see page 317)
Green luster dust
TA~TLETJ
176

1 quantity (1¼ pounds/590 g) sweet dough The prev ious day, make the sweet dough for the ta rt
(see page 312) shell as described on page 312 and let dry in the
FOR THE EGG WASH refrigerator for 1 day.
6 large (100 g) egg yolks The next day, preheat the oven to 320°F {160°C) and
1½ tablespoons (25 g) whipping cream blind bake the tart shell for 20 minutes .
FOR THE ALMOND-TARRAGON CREAM FOR THE EGG WASH

1 quantity (10½ ounces/300 g) almond cream Beat the egg yolks with the cream and brush the shell
(see page 314) with the mixture. Return to the oven fo r 10 minutes .
½ cup (25 g) fresh tarragon
FOR THE PASTRY CREAM Make the almond cream as described on page 314
1
/, cup (90 g) milk
Wash and chop the tarragon , then stir into the almond
2 teaspoons (10 g) whipping cream
cream Transfer to a pastry bag and pipe the cream
1 vanilla bean
1 extra-large (20 g) egg yolk into the ta rt shell. Bake for 10 minutes
2½ teaspoons (10 g) superfine sugar FOR THE PASTRY CREAM
1 teaspoon (5 g) custard powder
V)
Make the pastry cream as described on page 314,
2 teaspoons (5 g) all-purpose flour
w adjust ing the amounts to fit this recipe . Refrigerate
1-i 1 teaspoon (6 g) cocoa butter
Cl::'. 1 tablespoon (10 g) gelatin powder for 30 minutes. Transfe r to a pastry bag and pipe into
Cl::'. the tart shell on top of the layer of cooked almond-
w 2 teaspoons (10 g) unsalted butter
co 2 teaspoons (10 g) mascarpone cheese tarragon cream.
FOR THE CHERRY PRESERVES FOR THE CHERRY PRESERVES

3 2/ , cups (500 g) Burlat cherries Pit the che rries and cut them into eighths . Cook over
½ cup (100 g) superfine sugar low heat with 1/3 cup (So g) of the superfine sugar , the
3½ tablespoons (50 g) lemon juice lemon ju ice, and ascorbic ac id and reduce for about
¼ teaspoon (1 g) ascorbic acid
10 minutes to the desired consistency Combine the
3½ teaspoons (10 g) pectin NH
remainin g sugar w ith the pectin and add to the cherr y
FOR THE TARRAGON PESTO mixture . Boil for 1 minute , then remove from the heat
4 cups (200 g) fresh tarragon Spread the preserves on the ta rt
2 tablespoons (30 g) almond paste
2½ tablespoons (40 g) honey FOR THE TARRAGON PESTO
2 tablespoons (25 g) yuzu juice Using a blender , combine the tarragon , almond paste,
A little ice honey,yuzu juice, and a little ice to preserve the chlorophyll ,
'I, cup (150 g) olive oil then w hisk w ith the oil as if making a vinaigrette Dot the
FOR ASSEMBLY AND FINISHING tarragon pesto over the cherry preserves.
· 1 cup (150 g) fresh Burlat cherries FOR ASSEMBLY AND FINISHING
1 drizzle olive oil Stem , halve, and pit the fresh cherries . Cook them
1 pinch superfine sugar
with a little oil and a pinch of superfine sugar , then
arrange them over the surface of the tart on top of
the preserves layer.
TO JHA~E
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178
FOR THE RAW MILK-ESPELETTE PEPPER FOR THE KIRSCH PASTRY CREAM
ICE CREAM (SEE PAGE 314)
4½ cups (1 liter) raw milk 1½ teaspoons (5 g) gelatin powder
2 tablespoons (10 g) Espelette pepper 1¾ cups (300 g) milk
½ cup (100 g) packed light brown sugar 2½ tablespoons (40 g) whipping cream
1½ tablespoons (20 g) superfine sugar 2 vanilla beans
% cup (160 g) creme fra,che 3½ large (60 g) egg yolks (¾ cup)
1/, cup (60 g) superfine sugar
FOR THE MORELLO CHERRY JUICE 2½ teaspoons (15 g) custard powder
AND MARINADE 2 tablespoons (15 g) all-purpose flour
6½ cups (2¾ pounds/1 kg) frozen Morel lo 1½ tablespoons (20 g) cocoa butter
cherries 3 tablespoons (40 g) unsalted butter
1 cup (200 g) superfine sugar 1½ tablespoons (20 g) mascarpone cheese
2½ tablespoons (35 g) kirsch
FOR THE BEET PAPER
6 red beets (1 pound 2 ounces/500 g) FOR THE CHERRY PRESERVES
3¾ l arge (125 g) egg whites (½ cup) 3'/, cups (500 g ) Burlat cherries
V)
w ½ cup (100 g) superfine sugar

H
FOR THE BREAD CHIPS 3½ tablespoons (50 g) lemon juice
0::: 7 ounces (200 g) frozen bread ¾ teaspoon (1 g) ascorbic acid
0:::
w 3½ teaspoons (10 g) pectin NH
FOR THE CANDIED ALMONDS
co
1¾ cups (250 g) almonds FOR THE TARRAGON PESTO
¾ cup (40 g) superfine sugar 4 cups (200 g) fresh tarragon
2 tablespoons (30 g) almond paste
2½ tablespoons (40 g) honey
2 tablespoons (25 g) yuzu juice
A little ice
,... / forraf}-0'/ leo.vu
'/, cup (150 g) olive oil
ｾ＠ FOR THE CHERRY CASSOLETTE

3 1/, cups (500 g) cherries
cs 1 drizzle olive oil
1
/, cup (15 g) chopped fresh tarragon
Continued
cherry CO.Ho/ette
UEETJ
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180
FOR THE RAW MILK-ESPELETTE PEPPER ICE CREAM

The previous day, heat the milk with the Espelette pepper Once it is hot, pour in the
sugars and boil for about 1 minute . Pour into a shallow container and refrigerate.
Combine the creme frakhe and the cold mixture, use an immersion blender to blend,
and keep in the refrigerator for 1 day Churn to make the ice cream.
FOR THE MORELLO CHERRY JUICE AND MARINADE

Defrost the Morello cherries and put them in a pan or on a baking sheet, mix with
the superfine sugar, and cover w ith oven-safe plastic wrap Cook for 12 hours at
200°F(95°C)
The next day, put the cherry-sugar mixture into a perforated pan, cover w ith a cloth,
and collect only the clear juice
FOR THE BEET PAPER

Preheat the oven to 175°F(Bo°C)Put the red beets through a juicer, keeping only the
V'l
LU pulp that is left In a powerful blender, process the beet pulp and egg whites until
H
a smooth, fine mixture forms. Use a rolling pin to roll th is mixture to a thickness of
ｾ＠
ｾ＠
1
/16 inch (2 mm) between two acetate sheets. Dry in the oven at 175°F (Bo°C)for 3 to
LU
co 4 hours.
FOR THE BREAD CHIPS

Remove the bread from the freezer a few minutes before use. Cut into thin slices
using a deli slicer set at a thickness of lower than 2 or using an adjustable-blade
slicer or mandoline. Place the bread chips on a lightly greased baguette baking mold,
then dry in the oven at 175°F{80°C)for at least 2 hours.

Preheat the oven to 300°F (150°C)Cut the almonds in half, then dry in the oven for
15 minutes.
Heat 1½ tablespoons (20 g) water and the superfine sugar to 250°F(120°C), then pour
over the hot almonds Candy without letting them caramelize. Coarsely chop some
of the candied almonds for finishing.
UEETJ
181
FOR THE KIRSCH PASTRY CREAM

Make the pastry cream as described on page 314, adj ust ing t he amoun ts to fit t his
recipe Refr igerate for 30 minut es, t hen add t he kirsch and whip
FOR THE CHERRY PRESERVES

Pit t he cherries and cut into eight hs. Cook th em over low heat with 1/3 cup (So g)
of t he sugar, t he lemon juice , and ascorbic acid. Reduce over low heat for about
10 minutes. Add the remaining 1½ tablespoons (20 g) sugar mixed w it h t he pectin
and boil for 1 minut e before removing from the heat
FOR THE TARRAGON PESTO

Put th e ta rragon, almond paste, honey, and yuzu ju ice in a powerf ul blender. Add a
lit t le ice to preserve t he chlorophyll and blend unt il a smoot h paste forms. Whisk
wi t h t he oi l as if making a vi naigrette
co
FOR THE CHERRY CASSOLETTE m
Stem, halve, and pit t he cherr ies. Cook t hem in a drizzle of oil wit h the tarragon ;;:o
;;:o
,_..
m
V\
Distr ibut e t he pastry cream and cherry preserves on serving plates Arrange t he
candied almonds, a quenelle of Espelett e pepper ice cream, and t hen t he cherry
cassolett e on top. Insert t he bread chi ps and slivers of beet paper into t he cherries
and dot th e tarragon pesto over t he cherry preserves. Serve the hot Morello cherry
ju ice on t he side.
184
FOR THE STRAWBERRY FOR THE STRAWBERRY JUICE

JUICE (SEE PAGE 315) The previous day, make the strawberry juice as described on page 315
3½ c up s (500 g) f r o zen
FOR THE STRAWBERRY SORBET
s tr awbe rrie s
1½ t a bles poons (20 g) Mix the whole strawberries with the sugar and let stand in a warm place
s uperfine s ugar overnight
The next day, use an immersio n blender to blend. Churn to make t he
FOR THE STRAWBERRYSORBET
sorbet
2¼ po unds ( 1 kg) fresh
s tr awbe r ries FOR THE MERINGUE TUILES
1 cup (200 g) s up e rfine suga r Preheat the oven to 160°F (70°C). Make a French meringue as described on
FOR THE MERINGUE TU ILES page 314 Using a spatula, make 1 by 8-inch (3 by 20-cm) strips with the
6 l a rge (200 g) e gg whit es mering ue mixt ure on a sheet of parchment paper. If necessary, t rim t he
1 c up (200 g) s upe rfine s uga r ends of the strips with the point of a knife or a toothpick. Dust lightly
1% c up s (200 g) with strawberry powder Bake for 1 to 2 hours, until dry
con f ectioner s' s ugar
Stra wberr y powder
FOR THE STRAWBERRY PRESERVES
Strain t he st rawberry juice and cook 2/3 cup (150 g) in a saucepan w ith
FOR THE STRAWBERRY the superfine sugar to 240°F (115°C),the n add the froze n and f resh
PRESERVES strawberries . Combine the glucose, pectin, and tartaric acid. When the
V)
1½ cup s (300 g) s uperfine su ga r
LJ.J strawberries start to release their juices and the mixture is warm, mix
.-, 3½ cups (500 g) fr ozen
ｾ＠
in t he glucose mi)(ture and cook to 220°F (104°C) Cool rapid ly by pouri ng
s tr awberries
ｾ＠
3¼ cups (500 g ) ripe the mixtu re into a w ide shallow pan or dish.
LJ.J
co Ci fl o rette st raw ber ries FOR THE STRAWBERRY CHANTILLY CREAM
½ c up (100 g) glu cos e powde r
Cook cup (150 g) of the strawberry juice unti l it is reduced by about
2/3
2 tea s poon s ( 6 g) pect i n NH
half, then use a blender to combine with the cream and t he st rawbe rry
1 tea s poon (6 g) tarta r i c ac i d
powder for 30 seconds.
FOR THE STRAWBERRY
CHANT!LL Y CREAM
2 cup s (500 g) whippi ng c rea m Cut the strawberries into thin slices and arrange t hem in an overlapping
1½ tablespoo ns ( 10 g ) circle. Just before serving, mix t he remaining st rawberry juice with about
strawbe r ry powder a teaspoon oi l and drizzle over the plate Arrange t he sorbet by making
a "swir l" w it h a soup spoon, add a litt le strawberry preserves,t hen use a
FOR ASSEMBLY AND
pastry bag fitted with a no. 20 plain tip to pipe a dome of Chantilly cream
FINISHING
and apply on the side. Arrange a few meringue tuiles in t he dessert
l ½ cup s (250 g) fre s h
strawberries
8 teaspoons ali ve oi 1
TIP
Create an elegant assembly
by bearing in mind the
temperature of each product .
PREPARATION TIME: 1 HOUR
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187
FOR THE TARTLETSHELLS CREAM

FOR THE ALMOND-STRAWBERRY
1 quantity (1¼ pounds/590g) sweet dough ½ quantity (5¼ ounces/150 g) almond cream
(see page 312) (see page 314)
'!, cup (100 g) thinly sliced strawberries
FOR THE BASIL GANACHE
1½ teaspoons (5 g) gelatin powder AND FINISHING
FOR ASSEMBLY
1½ cups (375 g) whipping cream Red coating
31/, cups (100 g) fresh basil 1¼ cups (300 g) coating mixture
3¼ ounces (90 g) white couverture chocolate, (see page 317)
chopped 2 teaspoons (12 g) red fat-soluble food IJJ
½ teaspoon (0.5 g) Espelette pepper coloring m
;:o
Red glaze ;:o
JELLY
FOR THE STRAWBERRY ......
1¼ cups (300 g) strawberry juice 1¼ cups (300 g) neutral glaze (see page 317) m
(see page 315) 4 teaspoons (20 g) strawberry-red VI
1 tablespoon (12. 5 g) superfine sugar water-soluble food coloring

2 teaspoons (6 g) pectin NH ¾ ounce (10 g) titanium dio x ide
FOR THE EGG WASH Sesame seeds

6 large (100 g) egg yolks Continued
COMPOTE
FOR THE STRAWBERRY
2½ cups (400 g) strawberries
'!, cup (20 g) fresh basil , chopped
TA~TLETJ
188

The previous day, make the dough for the tartlet shells as described on page 312
and refrigerate for 1 day.
FOR THE BASIL GANACHE

Soak the gelatin in 2 tablespoons (25 g) cold water to soften . Heat 1/3 cup (85 g) of the
cream with the basil witho ut bringing to a boil, then add the gelatin. Pour over the
chopped chocolate, blending them together, then add the remaining cold cream and
the Espelette pepper Use an immersion blender to blend. Refrigerate for 12 hours.
FOR THE STRAWBERRY JELLY

Heat the strawberry juice. Mix the superfine sugar wit h the pectin, then sprinkle the
mixture over the strawberry juice while whisking Bring to a boil, t hen simmer for
2 minutes . Pour the mixture into a shallow pan and refrigerate to cool more rapid ly.
Once completely cool, use an immersion blender to blend, being careful not to beat
V) in any air.
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......
O::'.
O::'. FOR THE EGG WASH
LU
CCI
The next day, preheat t he oven to 320°F(160°C)and blind bake the tartlet shells for
20 minutes . Beat the egg yo lks with the cream and brush the shells with the mixture .
Return to t he oven for 5 minutes, until golden.
FOR THE STRAWBERRY COMPOTE

Coarsely crush the strawberries w ith an electric mixer and let drain in a conical
sieve. Use an immersion blender to blend them into the strawberry gelatin, then
add th e basil. Transfer the mixture to 1¼-inch (3 5-cm)-diameter silico ne half-dome
molds and freeze for 1 hour.
FOR THE ALMOND-STRAWBERRY CREAM

Make the almond cream as described on page 314 Fill the tartlet shells, then arrange
the strawberry slices on top . Bake in the oven for 5 minutes, then let cool
TA~TLETJ
189

In the chilled bowl of an electric stand mixer fitted with a whip attachment, whip the
basi I ganache, th en transfer to 1¾-i nch (4 s-cm)-d iameter si I ico ne half-dome molds.
Insert a strawberry compote center, then smooth and freeze for 3 hours. Once frozen,
add a little ganache on top and sculpt into a st rawberry shape. Make the red coating
as described on page 317 and the red glaze as described on page 317, then dip the
strawberry shapes into first th e red coating, then the red glaze Arrange th e sesame
seeds to resemble strawberry seeds, and place the scu lpt ed st rawberr ies on top of
the tartlets.
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RESTING TIME: 24 HOURS PLUS 30 MINUTES

1 quantity (1¼ pounds/590 g) sweet dough The previous day, make the sweet dough for the tart shell
(see page 312) as described on page 312 Let dry in the refrigerator for
FOR THE EGG WASH 1 day
6 large (100 g) egg yolks The next day, bake blind for 25 minutes at 320°F (160°C)
FOR THE EGG WASH
FOR THE ALMOND-STRAWBERRYCREAM Beat the egg yo lks with the cream. Brush a thin layer of
1 quantity (10½ ounces/300 g) almond cream the mixture over the prebaked tart shell, then return to
(see page 314) the oven for 10 minutes, unt il golden.
1
/, cup (50 g) finely sliced strawberries
FOR THE ALMOND-STRAWBERRY
FOR THE STRAWBERRY PRESERVES CREAM
1 tablespoon (15 g) strawberry juice (see
Make the almond cream as described on page 314 Fill the
page 315)
tart shell with the mixture, then arrange the strawberry
1 cup (150 g) ripe Ciflorette strawberries. slices on top. Bake in the oven for 10 minutes, then let
hulled cool.
2 teaspoons (10 g) glucose powder
FOR THE STRAWBERRY PRESERVES
2 teaspoons (6 g) pectin NH
In a saucepan,heat the strawberry ju ice and the superfine
1 teaspoon (6 g) tartaric acid CXl
sugar to 240°F(ns°C), then add the who le strawberr ies m
FOR THE PASTRY CREAM ;;u
When they start to release their juices and the mixture ;;u
l¼ cups (300 g) milk
is warm, stir in the glucose mixed w ith the pectin and >-<
2½ teaspoons (35 g) whipping cream m
tartaric acid. Heat the mixture to 220°F (104°C),then pour V>
1 vanilla bean
into a shallow pan to cool rapidly and refri gerate.
3½ large (60 g) egg yolks (¼ cup)
3 tablespoons (35 g) superfine sugar FOR THE PASTRY CREAM
1 tablespoon (18 g) custard powder Make the pastry cream as described on page 314,
2½ tablespoons (18 g) all-purpose flour
adjusting the amounts to fit this recipe, and refrigerate
1½ tablespoons (20 g) cocoa butter
for 30 minutes.
5 teaspoons (16 g) gelatin powder
1
/, cup (72 g) water FOR THE BASIL PESTO
2¾ tablespoons (40 g) unsalted butter Using a powerful blender, combine t he basil, almond
1½ tablespoons (20 g) mascarpone cheese paste, oil, honey, and yuzu juice, adding a litt le ice to
FOR THE BASIL PESTO preserve the chlorophyll.
4 cups (125 g) fresh basi 1
FOR THE ASSEMBLY AND
1 tablespoon (15 g) almond paste
1
/, cup (75 g) olive oi 1
FINISHING
1½ tablespoons (20 g) honey Once the tart shell is cooked and has cooled, fill wit h
1 tablespoon (14 g) yuzu juice the pastry cream then the strawberry preserves. Marble
A little ice with the pesto. Cut the fresh strawber ries into thin slices
and combine gent ly with the oil in a large bowl. Arrange
FOR ASSEMBLY
AND FINISHING
the strawberry slices on top of the tart Serve at room
1¼ cups ( 180 g) fresh strawberries
2 teaspoons (10 g) olive oi 1 tern peratu re
IJAJIL TA~T 191

192
FOR THE VANILLA MOUSSE FOR THE VANILLA MOUSSE

2 teaspoons (6 g) gelatin powder The previous day, soak t he gelatin in 3 tablespoons (42 g) cold water.
3¼ cups (775 g) whipping cream Heat one-third of the cream, hal ve t he va nill a beans lengt hwise
3 vanilla beans and scrape out the seeds, t hen add both the seeds and pods to
6 ounces (172 g) white couverture
the cream to infuse fo r 30 minutes. Pass t hrough a conical sieve,
chocolate, chopped
then add the drained gela ti n Pour over the chopped chocolate and
FOR THE STRAWBERRY blend together using an imm ersion blender. Refrigerate for at least
PRESERVES 12 hour s.
'/, cup (75 g) strawberry juice
(see page 315) FOR THE STRAWBERRY PRESERVES
¾ cup (150 g) superfine sugar The next day, in a saucepan, heat the st rawber ry juice and sugar to
l'/, cups (250 g) frozen 240°F (115°C),then add the frozen strawberries and w ho le Cif lorette
strawberries strawberries. When they start to release t heir juices and the mixture
1½ cups (250 g) ripe Ci florette is warm, stir in t he glucose powder mixed wi th the pectin and
strawberries, hulled tartaric acid. Heat the mixture to 220°F (104°C), then pour into a
¼ cup (50 g) glucose powder
pan to cool rapidly and ref rige rate.
1 teaspoon (3 g) pectin NH
½ teaspoons (3 g) tartaric acid FOR THE LADYFINGER
Preheat the oven to 360°F (180°() In an electric stand mixer with
FOR THE LADYFINGER
V')
8 large (140 g) egg yolks a wh isk attachment, beat the egg yo lks and set aside. Next, whip
w
...... 6 1/, large (210 g) egg whites t he egg whites to form soft peaks, add the superfine suga r, and
0:: (¾ cup plus 2 tablespoons) beat until stiff . Using a silicone spatula, fold the whipped yolks
0::
w 1 cup (185 g) superfine sugar and whites together, then fold in the sifted flour. Use the mixture
co 1½ cups (185 g) flour , sifted to fill a pastry bag fitted w ith a no . 18 plain tip Pipe a 5½-inc h
Confectioners· sugar (14-cm)-diameter ring on a pan covered with parchment paper, then
FOR THE RED SPRAY fill the ring with the mixture . Dust wi t h the confectioners' sugar,
1 cup (200 g) spray mixture (see then bake for 10 to 12 minutes.
page 317)
4 teaspoons (20 g) red fat-
soluble food coloring Hull and halve t he strawber r ies. In the chille d bowl of an electric
sta nd mixer fitted with a whisk attachment, whip the vanilla
FOR ASSEMBLY mousse. Line the inside of a 6-inch (16-cm)-d iameter by 15-inch
AND FINISHING (45-cm)-deep cake r ing wit h a Rhodold acetate strip. Place the
2 cups (300 g) fresh Ci florette
ladyfinger disk at the bottom of the ring, then pipe the whipped
strawberries, plus one for
van ill a mousse around the edge. Spread t he strawberry preserves
garnish
Zest of 1 lime over the ladyfinger disk, then arrange the halved strawberr ies in th e
3½ tablespoons (50 g) neu tral middle , leav in g 3/ s inch (1 cm) of mousse around t he edge. Usin g a
glaze (see page 317) Mi crop lane, zest the lim e over the st rawberries. Cover with van ill a
Gold leaf mousse and use a spatula to spread. Freeze for 20 minutes. Gently
remove the fraisier cake from t he ring, then sha pe the edges by
TIP hand unt il we ll def in ed . Make the red spray (see page 317) and
Be careful not to freeze the airbrush t he cake. Airbrush a thin layer of warm neutral glaze and
frai sier cake for too long. Only
decorate wit h a fresh strawberry and the gold leaf.
the vanilla mousse can be frozen ,
not the strawberries .
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196

1 quantity (1¼ pounds/590 g) sweet dough The previous day, make the sweet dough for the
(see page 312) tar t shell as described on page 312 Let dry in the
FOR THE EGG WASH refrigerator for 1 day.
6 large (100 g) egg yolks The next day , preheat the oven to 320°F {160°C) and
1½ tablespoons (25 g) whipping cream blind bake th e tart shell for 25 minutes .
FOR THE ALMOND-RASPBERRY CREAM FOR THE EGG WASH

1 quantity (10 ½ ounces/300 g) almond cream Mix the egg yolks with the cream, then brush the
(see page 314) prebaked tart shell with th e mixture . Return to the
2 teaspoons (9 g) rum
oven for 10 minutes , until golden
1
/, cup (40 g) raspberries
2 tablespoons (30 g) olive oil FOR THE ALMOND-RASPBERRY
CREAM
FOR THE PASTRY CREAM
V) Make the almond cream as described on page 314
1¼ cups (300 g) milk
w
...... 2½ tablespoons (35 g) whipping cream Fill the tart shell with the cream, then place the fresh
ｾ＠ 1 vanilla bean raspbe rries on top. Bake for 10 minutes , then drizzle
ｾ＠
w 3½ large (60 g) egg yolks (¼ cup) the oil over t he tart and let cool.
co 2½ tablespoons (35 g) superfine sugar
1 tablespoon (18 g) custard powder
2½ tablespoons (18 g) al 1-purpose flour Make the pastry cream as de scr ibed on page 314,
1½ tablespoons (20 g) cocoa butter adjusting the amounts to f it this recipe, and refrigerate
5 teaspoons (16 g) gelatin powder for 30 minutes. Fill the tart shell with the chilled pastr y
1
/, cup (72 g) water cream on top of the almond-raspberry cream layer
2¾ tablespoons (40 g) unsalted butter
1½ tablespoons (20 g) mascarpone cheese
Make the raspberry seed mixture as described on
FOR ASSEMBLY AND FINISHING page 315, the n spread it over the pastry cream layer.
¼ quantity (3½ ounces/100 g) raspberry seed
Cut t he fres h raspberr ies in half and arrange on top
mixture (see page 315)
of the tart Finish wi th a drizzle of oil. Serve at room
1½ cups (180 g) fresh raspberries
temperature.
2 tablespoons (30 ml) olive oil
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198
TH7A\E
FOR THE PUFF PASTRY FOR THE RED CRUMB DOUGH
Kneaded butter (beurre manie) ½ cup (1 stick 100 g) unsalted butter
3 cups (1½ pounds/670 g) unsalted dry butter 1 cup (125 g) all-purpose flour
(84% fat content) ½ cup (125 g) packed light brown sugar
2¼ cups (270 g) pastry flour 1 teaspoon (5 g) red fat-soluble food
coloring
Water dough (detrempe)
1½ tablespoons (25 g) salt FOR THE RASPBERRY PASTRY CREAM
1 teaspoon (6 g) distilled white vinegar 2 teaspoons (6 g) gelatin powder
¾ cup plus 2 tablespoons (1¾ sticks/200 g) 5 'I, large (90 g) egg yolks ( '/, cup)
unsalted butter, softened ½ cup (90 g) superfine sugar
5¼ cups (630 g) pastry flour 1½ tablespoons (25 g) custard powder
V) 3½ tablespoons (25 g) all-purpose flour
UJ
FOR THE ALMOND-THYME CREAM
2 cups (500 g) raspberry juice (see page 315)
...... 4/s quantity (8 ½ ounces/240 g) almond cream
a:: 2 tablespoons (30 g) cocoa butter
(see page 314)
a:: '/, cup plus 1 tablespoon (90 g) Casanova
UJ 2 teaspoons (8 g) rum
co olive oil
3 tablespoons (20 g) raspberries
¼ cup (10 g) fresh thyme, chopped FOR THE THYME PESTO
2 cups (100 g) fresh thyme
FOR THE RASPBERRY WHIPPED CREAM
2 tablespoons (30 g) olive oil
2 cups (500 g) whipping cream
3/a teaspoon (2 g) fine salt
3½ tablespoons (50 g) mascarpone cheese
½ teaspoon (1 g) ground black pepper
1½ tablespoons (17 . 5 g) superfine sugar
4 teaspoons (20 g) lemon juice
2 tablespoons (20 g) raspberry juice (see
page 315) FOR THE THYME SUGAR
2½ cups (500 g) isomalt
FOR THE CREAM PUFFS
1 cup (50 g) fresh thyme
1 quantity (14 ounces/400 g) choux paste
(see page 312) FOR ASSEMBLY AND FINISHING
1% cups (200 g) raspberries, thinly sliced
in halves
Continued
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200
JPl3E~~7-
TH7A\E
FOR THE PUFF PASTRY
The previous day, make the puff pastry dough for a Saint-Honore cake as described on
page 313, then let rest for 24 hours. The next day, carry out the cutting and cooking
stages as described on page 313
FOR THE ALMOND-THYME CREAM
Make t he almond cream as described on page 314, adding the rum. Transfer to a
pastry bag and ref rigerate for 30 minut es. Preheat the oven to 340°F (170°C). Top the
puf f pastry w it h a th in layer of al mond cream, t hen arrange pieces of raspberr ies
and t he t hyme on the top and bake for s minut es.
FOR THE RASPBERRY WHIPPED CREAM
Combine t he cream, mascarpone, superfine sugar, and raspberry j uice, t hen use an
V)
immersion blender to blend. Refrigerate for 1 hour.
LU
1-i FOR THE CREAM PUFFS
a::: Make t he Saint-Honore choux paste and pipe the cream puffs as described on
a:::
LU page 312
co
FOR THE RED CRUMB DOUGH
In an elect ric stand mixer fitted wi t h a flat beater attac hment, beat t he butter w ith
th e f lour, brown sugar, and food coloring unt il a dough forms. Be carefu l not to let it
stiffen too much. Use a rol ling pin to roll to a t hickness of 1/16 inch (2 mm) between
two sheets of parchment paper Freeze for 15 minutes, the n use a cookie cutter to cut
out ¾-inch (2-cm)-diameter circles. Preheat t he oven to 360°F (180°() Place a crumb
disk on each cream puff. Bake t he cream puffs for 10 minutes, t hen reduce the oven
tem peratu re to 320°F {160°C)and bake for anothe r s minutes.
FOR THE RASPBERRY PASTRY CREAM
Soak the gelatin in 3 tablespoons (42 g) cold water to soften. Whisk the egg yolks
with the superfine sugar, custard powder, and flour until pale. Bring the raspberry
juice to a boil and pour over the egg yolk mixture, then return to the saucepan and
boil for 2 minutes. Remove from the heat and add the cocoa butter and gelatin . Use
an immersion blender to mix, then an electric stand mixer fitted with a flat beater
attachment to smooth the mixture. Add the oil . Refrigerate for 30 minutes.
FOR THE THYME PESTO
Put the thyme, oil, fine salt, pepper, and lemon juice in a deep bowl, then use an
immersion blender to mix. Transfer to a vacuum-sealed pastry bag and set aside.
FOR THE THYME SUGAR

In a saucepan, heat the isomalt to 340°F (170°C), then add the thyme. Removefrom the
heat and dip the cream puffs in the mixture to glaze Place in 1-inch (25-cm)-diameter
silicone half-dome molds for a few minutes for the sugar to harden, then unmold
Top the pastry layer with the raspberry pastry cream and dot the thyme pesto over OJ
the top . Pipe a dot of the pesto on the cream puffs, then use a pastry bag fitted with m
;:o
a small plain tip to pipe the raspberry pastry cream into the cream puffs. Place the ;:o
cream puffs around the edge of the cream and cover with the raspberries. In an ......
m
electric stand mixer fitted w ith a whisk attachment, whip the raspberry wh ipped V,
cream, then use it to fill a pastry bag with a no. 20 Saint-Honore tip. Pipe the whipped
cream over the raspberries, then finish by placing a last cream puff on top.
co.ra~e(izeJ creo.~ ruff~
wl-.irr~Jcreo.~
201
PREPARATION TIME : 1 HOUR 30 MINUTES
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FLA~7 203
FOR THE BRIOCHE DOUGH FOR THE BRIOCHE DOUGH

4 cups (510 g) all-purpose flour The previous day, in an electric stand mixer fitted with
2 teaspoons (10 g) salt a dough hook attachment, knead the flour, salt, sugar,
3½ tablespoons (40 g) superfine sugar yeast, milk , eggs, and softened butter, unt il the mixture
1
/, (20 g) cake yeast , or 2¼ teaspoons active
forms a smooth dough. Refrigerate fo r 12 hours.
dry yeast (dissolved in milk or water)
The next day, roll out the chilled dough into a large
2
/, cup (150 g) milk
3 large (150 g) eggs rectangle. Flatten the butter by battering it with a
3½ tablespoons (50 g) unsalted butter. rolling pin until you have a rectangle half the size of
softened the dough rectangle , then place in the center of the
1½ cups (10½ ounces/300 g) unsalted dry dough. Fold over the dough to encase the butter, then
butter (84% fat content) roll in to a new rectangle . Fold in three and refrigerate
FOR THE RASPBERRY SEED MIXTURE for 2 hours. Repeat two times , using the same chilling
1¾ cups (250 g) frozen raspberries time between each, unt il the dough has been turned
¾ cup (150 g) superfine sugar three times, then refrigerate for 1 hour. Finally , roll to a OJ
1¾ teaspoons (5 g) pectin NH thickness of¼ inch (3 s mm) and cut ten 2½ bys-inch m
;;;o
2 teaspoons (10 g) lemon juice (6 by 12-cm) rectangles. Cut each rectangle into three ;;;o
¾ teaspoon (2 g) gelatin powder ¾ inch by 3½-inc h (2 by g-cm) strips, then braid them
1-i
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and curl into balls by hand. Put each ball into a 3-inch Vl
(8-cm)-diameter cake ring on a baking sheet, then let

rise for 30 min utes in a warm place.
Preheat the oven to 340°F (170°C) When the brioches
have risen, bake for 20 minutes, until golden.
FOR THE RASPBERRY SEED

MIXTURE
Make the raspberry seed mixture as described on
page 315, adJusting the amounts to fit this recipe.
Transfer to a pastry bag without a tip . Make a hole
on the bottom side of each brioche and fill with the
raspberry seed mixture.
U~IOCHE
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FOR THE HONEY MOUSSE FOR THE HONEY MOUSSE
2 teaspoons (6 g) gelatin powder The previous day, soak the gelatin in 3 tablespoons (42g)
3¼ cups (775 g) whipping cream cold water to soften Heat one-third of the whipping
6 ounces (172 g) white couverture chocolate,
cream,then add the gelatin and pour over the chocolate.
chopped
Passthrough a conical sieve,then add the honey.Add the
1
/, cup (140 g) Beton honey
remaining cold cream and use an immersion blender to
FOR THE RASPBERRY SPONGE CAKE blend together. Refrigerate for 12 hours.
2½ tablespoons (50 g) Lubeca almond paste
l ½ tablespoons (25 g) whipping cream FOR THE RASPBERRY SPONGE CAKES
2 large (100 g) eggs The next day, preheat the oven to 360°F {180°C)
½ cup (100 g) superfine sugar Combine the almond paste and cream unti l smoot h,
¾ cup (100 g) cake flour then stir in the eggs and superfine sugar. Use a wire
1 cup (125 g) vanilla whipped cream (see whisk to beat to ribbon consistency, then sprinkle
page 314) in the flour and fold in the whipped cream using a
l' /, cups (200 g) fresh raspberries
silicone spatula Place a 6½-inch (16-cm)-diameter by
FOR THE ASSEMBLY AND FINISHING 2½-inch {6-cm)-deep greased cake ring on a baking
2½ cups (300 g) fresh ra spber ries sheet covered with a sheet of parchment paper. Pour
½ quantity (5¼ ounces/150 g) raspberry seed the batter into the cake ring, place the raspberries on OJ
mixture (see page 315) top, then bake for about 25 minutes. m
;u
Ground dried thyme ;u
Red spray FOR ASSEMBLY AND FINISHING 1-t
In the chilled bow l of an electric stand mixer fitted m

1 cup (200 g) spray mixture (se e page 317) VI
4 teaspoons (20 g) raspberry-red fat-soluble with a whisk attachment, whip the honey mousse,then
food coloring transfer to a past ry bag.Cut the fresh raspberries in half
3½ tablespoons (50 g) neutral glaze(see page Line the inside of a 6½-inch (16-cm)-diameterby 1¾-inch
317) (44-cm)-deep cake ring w ith a Rhodo1dacetate st rip.
Place the sponge cake in the bottom of the cake ring,
t hen pipe the honey moussearound the edge and use a
spatula to remove any air bubbles.Spreadthe raspberry
seed mixture (see page 315) over the cake, then cover
with as many raspberry halves as possible Lightly dust
with ground thyme, then cover the raspberries with the
honey mousse.Usea spatu la to smooth, then freeze for
20 minutes. Gently remove from the cake ring and shape
the edge by hand until even. Using a pastry bag fitted
with a no. 20 Saint-Honore tip, cover the whole surface
with honey mousse.Return to the freezer for 30 minutes.
Make the red spray mixture as described on page 317,
heat to 95°F(35°C),then airbrush the framboisier cake.
Create a glossy effect on the framboisier cake by
airbrushing with the neutral glaze, also at 95°F(35°C)
205
206
FOR THE BRIOCHE FOR THE BRIOCHE

4 cups plus 2½ tablespoons (500 g) pastry The previous day, in an electric stand mixer fitted
flour with a dough hook attachment , knead the flour , salt,
2 teaspoons (9 g) salt superfine sugar, yeast, vanilla extract, vanilla powder,
and eggs for s minutes on speed 1, then change to
½ (27. 5 g) cake yeast , or 3¼ teaspoons
speed 2. When the dough begins to come away from
active dry yeast (dissolved in milk
or water) the sides of the bowl , add the vanilla butter in three
1 teaspoon (6 g) vanilla extract batches. Knead until the dough begins to come away
3 tablespoons (25 g) vanilla powder from the sides again , then transfer to a greased
6½ large (325 g) eggs (l1 /, cups) mixing bow l. Let the dough rise for 1 hour 30 minutes
1¾ cups (400 g) Bordi er vanilla butter, at room t empera t ure. Roll out , then refrigerate for
chilled 12 hours.
1 egg, beaten
The next day, put 10½ ounces (300 g) of the brioche
FOR THE CARAMEL SAUCE dough into a loaf pan and place in a turned -off oven
1 cup (250 g) whipping cream with a saucepanof boi Ii ng water, or on top of a radiator,
l/)
w 2 vanilla beans for 30 minutes. Removefrom the oven and preheat the
H 1¼ cups (250 g) superfine sugar oven to 360°F (180°C) Brush w ith the beaten egg, then
a:::
a::: FOR THE FRENCH TOAST MIXTURE bake for 45 minutes
w
2¾ cups (650 g) raw vanilla milk
a::i FOR THE CARAMEL SAUCE
1
/, cup (100 g) whipping cream
Heat the cream, split the vanilla beans, scrape out the
4 large (200 g) eggs
¼ cup (50 g) superfine sugar seeds, and add both the seeds and pods to the cream
3½ tablespoons (50 g) unsalted butter to infuse fo r 15 minutes. In another saucepan, make
3½ tablespoons (50 g) grapeseed oi 1 a dry caramel w ith the superfine sugar, then pour
over the infused cream. Boil for 2 minutes, then pass
th rough a conical sieve.
2 cups (250 g) fresh red currants
FOR THE FRENCH TOAST
MIXTURE
Mix the vanil la milk with the cream, eggs,and superfine
sugar, then lightly mix with an immersion blender
Cut the brioche into slices, soak in the mixture, then
let drip-dry. Fry on each side in a frying pan w ith the
butter and grapeseed oil until golden brown.

Servethe slices of French toast with the caramel sauce
dotted with a few fr esh red currants.
F~E~CH TOAJ T
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RESTING TIME : 12 HOURS + 2 HOURS

212
1-
IU
...J GRAPE
0
12::
Q) In season
u July to October
12::
0 Selection
IU
u the fruit should be firm
with no blemishes: the stem should
be supple and brittle
Avera e wei ht
depending on the variety . a bunch
of grapes can weigh between 5 and
18 ounces (150 and 500 g)
Stora e
in the refrigerator vegetable
drawer for up to 5 days
Flavor airin s
banana . rum. apple
213
RHUBARB
In season
April to July
Selection
the ends of the rhubarb stalks
should be firm and without
blemishes
Avera e wei ht
3 ounces (80 g) ::e::
H
Stora e r
0
in the refrigerator vegetable
drawer for
,,
up to 3 days :;o
C:
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Flavor ai ri n s -l
strawberry . apple, ginger
216
FIG
FOR THE FIG LEAF SYRUP FOR THE ALMOND-FIG CREAM

1½ tablespoons (20 g) lavender honey ½ quantity (5 ¼ ounces/150 g) almond cream
6 fig leaves , chopped (see page 314)
2 teaspoons (9 g) rum
FOR THE POACHED FIGS 10 large slices fresh figs
1¾ tablespoons (25 g) unsalted butter
8 Sallies figs FOR THE FIG PRESERVES
3 tablespoons (40 g) lavender honey 12 fresh figs (about 1 pound
1 vanilla bean , split and scraped 6 ounces / 625 g)
f- FOR THE TARTLET SHELLS ¼ cup (50 g) glucose powder
t-<
1 quantity (1 ¼ pounds 590 g) sweet dough 1 teaspoon (3 g) pectin NH
:::,
ｾ＠
(see page 312) ½ teaspoon (3 g) tartaric acid
LL
FOR THE WHIPPED FIG LEAF GANACHE FOR ASSEMBLY AND FINISHING
Cl 1 teaspoon (3 g) gelatin powder
_J Purple coating
1-i
l1/, cups (310 g) whipping cream
2 cups (470 g) coating mixture
3 3 fig leaves , chopped
(see page 317)
2½ ounces (70 g) white couverture chocolate.
1 teaspoon (4 g) red fat-soluble food
chopped
coloring
FOR THE FIG CENTERS 2 teaspoons (9 g) blue fat-soluble food
2 (100 g) fresh ripe figs coloring
Red glaze
FOR THE EGG WASH 1 drop (0 . 10 g) raspberry-red food coloring
6 large (100 g) egg yolks 3½ tablespoons (50 g) neutral glaze (see
1½ tablespoons (25 g) whipping cream page 317)
(see page 317)
10 chocolate sterns (see page 317
Continued
TA~TLETJ
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218
FIG
FOR THE FIG LEAF SYRUP
The previo us day, in a saucepan, bo il¾ cu p plus 2 tablespoons (200 g) water w it h the
honey. Add t he f ig leaves and let infuse for 20 min ut es. Pass t hrough a co ni cal sieve.
FOR THE POACHED FIGS

In a skil let, melt t he butter, then add the who le figs . St ir t o coat t he f igs wit h the
but t er, ad d the honey and vanilla bean seeds, cook for a few minutes, then add the
fig leaf syrup. Heat fo r ano th er few min utes, unt il the figs are slightly soft Transfe r
to an ai rtig ht conta ine r w it h t he cook ing liqu id and let mace rate fo r 24 hou rs at
room t emp eratu re.

Make t he swee t do ugh for the t artlet shells as described on page 312 and let dry in
t he refrigera t o r fo r 1 day
I-
......
:::,
0:::
FOR THE WHIPPED FIG LEAF GANACHE
LL Soak the gelat in in 4 teaspoo ns (21 g) col d wate r to soften. Heat one-third of the cream
wit h t he chopped fig leaves, t hen let inf use for 20 minutes . Pass thro ugh a conica l
0
...J sieve an d meas ur e. Add cream to o bta in a total of 11/3 cups (310 g) and heat Pour
......
3
the hot cream over the choco lat e, t hen ad d the ge lat in. Use an imme rsion blen der
to ble nd . Refr igerat e for 12 hours.
FOR THE FIG CENTERS

The next day, drain t he poached f igs an d set aside th e syr u p for mak ing the f ig
pr eserves. Coarsely cho p the poached fi gs and fres h f igs. Mix together and po ur into
1¼-in ch (35 -cm)-dia meter silicone half- do me molds. Freeze fo r 1 hour.
FOR THE EGG WASH

Preheat t he oven to 320°F (160°C) Bli nd bake t he tart let shel ls fo r 20 minutes Beat
t he egg yo lks with the cream and br ush the shells w ith t he mix t ure. Retu rn t o t he
oven fo r s min ut es
TA~TLETJ
219
FOR THE ALMOND-FIG CREAM

Make the almond cream as described on page 314 and use to fill the tartlet shel ls.
Bake for 5 minutes , then let cool. Place a slice of fresh fig on top of each tart let and
bake for 10 minutes. Let cool .
FOR THE FIG PRESERVES

Cut 10 f igs into quarters , then cut each qua rter in t w o. Cut the remain ing figs into
small cubes . In a saucepan , heat 1/3 cup (75 g) of the reser v ed fig leaf - infused
syrup and the sugar to 240°F (115°C) Add the fig eighths and cook over lo w heat
When the fru it starts to ste w, let cool slight ly, then add the glucose mixed with the
pectin and tartaric acid . Heat to 200°F (95°C) and remo ve from the heat to let cool .
Once the preserves have cooled , add the fig cubes and transfer to a pastr y bag. Fil l
the tartlet shells to the top with the preser ves and smooth .

,_.
In the chill ed bowl of an electric stand mixer f itt ed with a whisk attachment , whip
r
the f ig leaf ganache , then pipe into 1¾- in ch (45-cm)-diameter silicone half-dome 0
molds. Insert a frozen fig center , then cover to the top w ith ganache and smooth .
"TI
Freeze for 3 hours . Unmo ld the fig domes , then pipe a little ganache at the top of :;:o
C
each dome Smooth to shape into fig shapes and return to the freezer for 20 minutes . ,_.
Make the purple coating as described on page 317 and dip the fig shapes in t o the --l
coat ing heated to 95°F (35°C) Airbrush w ith the same coating . Dilute a li ttle red food
coloring in ¼ teaspoon water , then mix with the neutral g laze. Heat the red glaze to
105°F (40°C) and airbrush to create little drop lets Place the fig shapes on the tart let
shells and arrange the toasted almonds around the edge . Make the chocolat e stems
as descr ibed on page 317 and secure them to the top of the figs .
220
FIG
FOR THE POACHED
FIGS FOR THE POACHED FIGS
1 t eas poon (5 g) un sa lt e d The prev ious day, in a skil let, me lt t he but ter and add the whole fig s St ir
butter to coat the figs wit h t he butt er, t hen add t he honey and va nill a seeds.
8 ripe Sa llie s o r Noir e Heat fo r a few min utes unt il t he f igs are sli g ht ly sof t Transfer to an
de Ca romb fi gs
air t ight conta iner wi t h t he cook ing liquid and let macera t e for 24 ho ur s
2 tea s poon s (10 g) l ave nd e r
at roo m tempera t ure.
ho ne y
1 va n i ll a be a n , s pl it FOR THE FIG COMPOTE
and sc r a pe d The next day, d rain t he poac hed f igs. Coarse ly cho p the poac hed f igs
FOR THE FIG COMPOTE an d f resh f igs. Mix tog et her an d tra nsfer to a pastr y bag wit hout a tip .
2 (100 g) f r e s h rip e fi gs
FOR THE CANDIEDALMONDS Prehea t t he oven t o 320°F (160°C) Place t he alm o nds on a bakin g sheet,
'/, cup ( 100 g) blanched almonds th en t oas t in the ove n f o r 20 min ut es. In a co pper sauce pan, heat 2
3½ t a ble s poon s (40 g) teaspoons (10 g) water and th e suga r to 230°F (110°C) Add the almon ds
superfine s ugar to coat and carame lize t hem. When they are we ll coated an d the cara mel
FOR THE COOKIEDOUGH has t urned golden, t ransfer to a ma r ble work surface or a light ly greased
f-
l-<
½ cup (1 s tick / 120 g ) cutt ing boa rd an d let cool. Coarsely cu t t he almonds to slivers usi ng a
::, un sa lt e d butt e r large kn ife
e:::: ¾ te as poon (1 g ) r e d
LL
fat- s oluble food co l or i ng FOR THE COOKIE DOUGH
Cl ¾ tea s poo n (1 g ) bl ue Preheat t he ove n to 330°F (165°C) Beat t he butt er with t he foo d co lo rings,
...J
fat-soluble food c ol o ring almon d past e, suga rs, and fleu r de sel, then beat in th e eggs, o ne by one .
1-i
3: 1/, cup ( 90 g ) almond pa s te Mix the f lou r and bak ing soda t oge t her, t hen mix into t he butte r mixtur e.
½ cup (100 g ) pac ked 1 i ght Finally, mi x in t he f ig pu lp. Shape the dough by han d in t o ap proxi mat ely
bro wn suga r 1¼-o un ce (35-g) bal ls, and rol l in the candied al mo nd s. Bake for 6 min ut es
1 cup plu s 2 tablespoons
( 220 g ) superfine sugar FOR ASSEMBLY AND FINISHING
1 teaspoon (4 g) fle u r de s e l Cut t he f igs in t o eigh t hs and cook o n a bak in g sheet wit h t he o il f o r
2 medium ( 90 g) egg s s minut es Once t he cookies have bake d fo r 6 minutes, place three coo ked
3 1/, cup s (420 g ) all - purpo s e fig pieces on each, sett ing aside the remai ni ng pieces Shape th e dough
flour into 3-inch {8-cm)-dia met er d isks and ret urn to t he oven fo r 4 min ut es
2 teaspo ons (8 g ) ba ki ng soda
Spoo n t h ree dots of fig compo t e o n top and bake for 1 m inute mo re.
4 Ro nde de Bor deau x fi gs
Finally, after removing t he cookies f rom the ove n, place t hr ee pieces of
FOR ASSEMBLY t he reserved cooked f igs on each cook ie and dr izzle wi t h a litt le o il.
AND FINISHING
20 f r esh fig s
1 drizzle oli ve oil
COO~IEJ
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FIG 223

1 quantity (1¼ pounds/590 g) The previous day, make the sweet dough for the tart shell as described
sweet dough (see page 312) on page 312 and let dry in the refrigerator for 1 day.
The next day, blind bake the ta rt shell at 320°F (160°C)for 25 minutes.
FOR THE EGG WASH
6 large (100 g) egg yolks FOR THE EGG WASH
1½ tablespoons (25 g) Beat t he egg yo lks with t he cream. Brush the mix t ure over the pre baked
whipping cream
tart shell, then return to the oven for 10 minutes, until golden.
FOR THE ALMOND-FIG CREAM FOR THE ALMOND - FIG CREAM
1 quantity (10½ ounces/300g)
Make the almond cream as described on page 314 Transfer to a pastry
almond cream (see page 314)
bag and pipe a layer of cream into the tart shell. Press pieces of fig pulp
¾ cup (45 g) fig pulp
(3 figs) into the cream. Return to the oven for 10 minutes.
FOR THE FIG LEAF SYRUP FOR THE FIG LEAF SYRUP .....,
2 teaspoons (7 . 5 g) In a saucepan, boil /3 cup (75 g) wa ter wit h the superfine sugar Add
1
r
the fig leaf and let infuse for 20 minutes. Pass through a conica l sieve . 0
superfine sugar
1 fig leaf, chopped
FOR THE FIG PRESERVES
,,
;:o
FOR THE FIG PRESERVES In a saucepan, heat 2 tablespoons (30 g) of the fig leaf syrup and the C
.....,
l½ tablespoons (20 g) superfine sugar to 240°F (n5°C), then add the fresh f igs and stew over
superfine sugar low heat for 10 minutes . Let cool for a few minutes, then add the pectin
5 (250 g) fresh figs and tartaric acid. Boil for 1 minute , then remove from the heat Set aside.
½ teaspoon (1.4 g) pectin NH
¼ teaspoon (1.4 g) tartaric FOR THE DOU;: MATAR6 GEL
acid In a saucepan, heat th e Doi~ Matar6, add the agar mi xed wi th the
superfine sugar, and boil for 1 minute Remove from the heat and
FOR THE Dou;: MATAR6 GEL
refrigerate.
½ cup (120 g) Dole; Matar6
sweet red wine FOR ASSEMBLY AND FINISHING
½ teaspoon (1. 5 g) agar powder Once the tart is cooked and has coo led, fill with the fig pulp, then
½ teaspoon (2.5 g) superfine decorate with the fig preserves and dot with the Do i~ Matar6 gelatin
sugar
Cut t he fresh figs into slices and arrange on top of the tart
FOR ASSEMBLY
AND FINISHING
1½ cups (80 g) fig pulp
10 fresh figs
224

1 quantity (1¼ pounds/590 g) sweet dough The prev ious day , make the sweet dough for the
(see page 312) tart shell as described on page 312 Let dry in the
FOR THE EGG WASH refrigerator for 1 day .
6 large (100 g) egg yolks The next day, preheat the oven to 320°F (160°() Blind
1½ tablespoons (25 g) whipping cream bake the tartlet shells for 20 minutes.
FOR THE ALMOND-WILD STRAWBERRY CREAM FOR THE EGG WASH

1 quantity (10½ ounces/300 g) almond cream Beat the egg yo lks with the cream, then brush the
(see page 314) prebaked tartlet she ll s with the mixture. Return to
'/, cup (100 g) wild strawberries
the oven for 10 minutes, until golden.
FOR THE ALMOND-WILD
1¼ cups (300 g) milk
STRAWBERRY CREAM
1 vanilla bean Make the almond cream as descr ibed on page 314
3½ large (60 g) egg yolks (¼ cup) Transfer to a pastry bag and pipe into each tartlet shell.
3 tablespoons (35 g) superfine sugar Press the w ild strawberries into the cream. Return to
1-
...... 1 tablespoon (18 g) custard powder the oven for 10 minutes.
::::, 2½ tablespoons (18 g) al 1-purpose flour
0:::
u..
5½ teaspoons (16 g) gelatin powder Ma ke the cream as described on page 314, adjusting
Cl 1
/, cup (72 g) water the amounts to f it this rec ipe, and refrigerate for
_J
...... 3 tablespoons (40 g) unsalted butter 30 minutes. Fill the tartlet shells w ith the pastry cream ,
3 1½ tablespoons (20 g) mascarpone cheese on top of the laye r of almond -wild strawberry cream,
FOR THE WILD STRAWBERRY PRESERVES shaping it into a dome on top.

1 cup (150 g) wild strawberries FOR THE WILD STRAWBERRY
2½ tablespoons (30 g) superfine sugar PRESERVES
3½ tablespoons (45 g) olive oi 1
Usi ng a fork, crush the wild strawberries with the
Zest and juice of 1 1 ime
superfine sugar, oil, and lime zest and Juice Transfer
FOR ASSEMBLY AND FINISHING to a pastr y bag wit hout a tip, then garnish the pastry
1¾ c ups (250 g) wild strawberries cream domes with the preserves .

Arrange the wild strawberries over the cream domes,
pointing outward.
TA~TLETJ
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\VIL[) 227

1 quantity (1¼ pounds/590 g) sweet dough Th e previous day, make the sweet dough for the
(see page 312) tart she ll as described o n page 312 Let dry in the
FOR THE EGG WASH refrigerator for 1 day . The next day, blind bake the tart
6 large (100 g) egg yolks shell at 320°F (160°C) for 25 minutes.
l ½ tablespoons (25 g) whipping cream
FOR THE EGG WASH
FOR THE ALMOND-BLACKBERRY CREAM Beat the egg yolks with the cream and brush the shell
1 quantity (10½ ounces / 300 g) almond cream with the mixture . Return to the oven for 10 minutes .
(see page 314)
'/, cup (50 g) fresh blackberries FOR THE ALMOND-BLACKBERRY
A few drops olive oil CREAM
Make the almond cream as described on page 314.
Transfer to a pastry bag and pipe a layer of cream into
'/, cup (90 g) milk
2 teaspoons the tart shell. Press the fresh blackberries into the cream.
1 vanilla bean Return to the oven for 10 minutes . After removing from
1 extra-large (20 g) egg yolk the oven, drizzle a few drops of oil over the hot tart
2 teaspoons (10 g) superfine sugar
1 teaspoon (5 g) custard powder
Make the pastry cream as described on page 314,
2 teaspoons (5 g) al 1-purpose flour
1½ teaspoons (6 g) cocoa butter adJusting the amounts to fit th is recipe , and refrigerate
3½ teaspoons (10 g) gelatin powder for 30 minutes. Pipe into the tart shell on top of the
2 teaspoons (10 g) unsalted butter layer of almond-blackberry cream. ,,
;;:o
2 teaspoons (10 g) mascarpone cheese
FOR THE BLACKBERRY C
H
FOR THE BLACKBERRY PRESERVES PRESERVES -l
l 'I, cups (200 g) fresh blackberries In a saucepan , combine the blackberries with 1
/3 cup
½ cup (100 g) superfine sugar (80 g) of the superf ine sugar , the lemon ju ice, and
2 teaspoons (10 g) lemon juice
ascorbic ac id and cook over low heat for about
10 minutes , until reduced to the desir ed consistency.
Add the remaining sugar mixed w ith the pectin, then
FOR ASSEMBLY AND FINISHING boil for 1 minute . Remove from the heat and refrigerate
1¼ cups (180 g) wild blackberries for 30 minutes . Cover the tart w ith the preserves,
3 tablespoons (40 g) Casanova olive oi 1
spreading it over the pastry cream layer .
FOR ASSEMBLY
THE
AND FINISHING
Put th e wild blackberries in a mix ing bowl , add the oil,
and mi x gently to coat Arrange them over th e sur fac e
of th e tart with the stem side down.
228
ULUEUE~~7
FOR THE WAFFLES FOR THE WAFFLES

2 cups ( 500 g) mil k Heat the milk , halve the vanilla beans lengthwise and
2 vanilla bean s scrape out the seeds, and add both seeds and pods to
1¾ cups (3½ sticks/400 g) unsalted butter the milk to infuse for 20 minutes. Heat the butter until
31/, cups (460 g) all-purpose flour
it browns . Mix the browned butter with the vani lla-
1 teaspoon (6 g) salt
t-- infu sed milk and heat to 105°F(40°c) Put the flour and
6 '/, large (220 g) egg whites (¾ cup plus
...... salt in a mixing bowl. Pour the butter mixt ure over the
:::, 2 tablespoons)
0::: 3½ table s poons (40 g) s up erfi ne sugar f lou r in three batches , using a wire whisk to mix each
LL
Brown sugar time to a smooth and elastic dough.
0 In an electric stand mixer fitted w ith a whisk
....J FOR ASSEMBLY AND FINISHING
...... attachme nt, whip the egg whites to soft peaks, then
1¾ cups (250 g) fresh blueberries
3 add the superfine sugar and beat until stiff. Gently mix
the egg whites into the flour mixture.
Pour batter into a waffle iron, dust with a little brown
sugar, and let cook for 4 minutes.

Serve t he waffles with the fresh bluebe rries.
\VAFFLEJ
PREPARATION TIME : 30 MINUTES
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WILi) 231

1 quantity (1¼ pounds/590 g) sweet dough The previous day, make the sweet dough as described
(see page 312) on page 312 Let dry in the refrigerator for 1 day. The
FOR THE EGG WASH next day, blind bake the tart shell at 320°F (160°C) for
6 large (100 g) egg yolks 25 minutes .
FOR THE EGG WASH
FOR THE ALMOND-BLUEBERRYCREAM Beat the egg yo lks with the cream and brush the shell
1 quantity (10½ ounces (300 g) almond cream with the mixture . Return to the oven for 10 minutes.
(see page 314)
¼ cup (40 g) fresh blueberries FOR THE ALMOND-BLUEBERRY
Olive oil CREAM
Make the almond cream as described on page 314.
Transfer to a pastry bag and pipe a layer of cream
'/, cup (90 g) milk
2 teaspoons into the tart shell . Press the fresh blueberries into
1 vanilla bean the cream Return to the oven for 10 minutes . After
1 extra-large (20 g) egg yolk removing from the oven, d rizzle a few drops of oil over
2½ teaspoons (10 g) superfine sugar the hot tart
1 teaspoon (5 g) custard powder ::;:
FOR THE PASTRY CREAM H
2 teaspoons (5 g) all-purpose flour
Make the pastry cream as described on page 314, r
1½ teaspoons (6 g) cocoa butter 0
3½ teaspoons (10 g) gelatin powder adjusting the amounts to fit this recipe, and refrigerate
2 teaspoons (10 g) unsalted butter for 30 minutes . Pipe into the tart shell on top of the ,l
Al
2 teaspoons (10 g) mascarpone cheese layer of almond-blueberry cream . C
H
FOR THE BLUEBERRY PRESERVES FOR THE BLUEBERRY PRESERVES -j
1'/, cups (200 g) fresh blueberries In a sauc epan, cook the blueberries with /3 cup (80 g)
1
½ cup (100 g) superfine sugar of the superfine sugar , the lemon j uice, and ascorbic
2 teaspoons ( 10 g) lemon juice
acid over low heat for about 10 minutes , until reduced
to the des ired consist ency . Add the remaining sugar
mixed with the pectin , then boil for 1 minute. Remove
FOR ASSEMBLY AND FINISHING from the heat and refrigerate for 30 minutes. Cover the
1¼ cups (180 g) wild blueberries
tart with the preserves , spreading it over the pastry
A few drops olive oil
cream layer.
FOR THE ASSEMBLY

AND FINISHING
Put the wild blueberr ies in a m ix ing bowl , add the oil ,
and mi x gent ly to coat Arrange them over the surface
of the tart
l3LUEUE~~7
TA~T
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233
FOR THE DOUGH FOR THE DOUGH

8 cups (1 kg) an-purpose flour In an electric stand mixer fitted with a dough hook attachment,
3½ teaspoons (20 g) salt knead the flour , salt, sugar, instant milk powder , yeast, 2 cups
1/, cup (120 g) superfine sugar (460 g) water , and the 7 tablespoons (100 g) butter on speed 1
'/, cup (40 g) instant dry milk
for 7 minutes Let rise for 3 hours in the ref rigerator. Roll out
powder
the chilled dough into a large rectangle . Using a rolling pin ,
1/, (40 g) cake yeast, or 1½
flatten the dry butter until you have a rectangle ha lf the size
tablespoons active dry yeast
(dissolved in milk or water) of the dough rectangl e, th en place in the center of the dough.
7 tablespoons (100 g) unsalted Fold over the sides to encase the butter , then roll into a new
butter rectangle. Fold in three and refr igerate for 2 hours. Repeat two
2¼ cups (1 pound 2 ounces/500 g) times, using the same chil lin g t im e between each, until the
unsalted dry butter (84% fat dough has been turned th ree t imes, then refr igera te for 1 hour.
content)
FOR THE RAISINS
FOR THE RAISINS Put the rais ins in the warm water and let soften for 1 hour.
1'/,cups (200 g) raisins
2 cups (500 g) warm water FOR THE NOT-SO-SWEET PASTRY
CREAM
FOR THE NOT- SO-SWEET PASTRY
Make the pastry cream as described on page 314, adjusting the r
CREAM 0
amounts to fit this recipe Refrigerate for 30 minutes.
1'/, cups (400 g) milk
"Tl
3½ tablespoons (50 g) whipping FOR THE VANILLA PASTE ;,;:i
cream Use a food processor to process the vanilla beans, then add C
2 vani ll a beans
the trimoline and 5 teaspoons (25 g) water. Remove the mixture -i
5¼ large (90 g) egg yolks ( 1/, cup)
and freeze for 15 minutes . Use a powerful blender to pulse at
1½ tablespoons (25 g) custard least 10 t imes. Make sure that the vanilla paste is st ill frozen
powder w hen mixing it
3½ tablespoons (25 g) al 1-purpose FOR ASSEMBLY AND FINISHING
flour
Whisk the pastry cream to thin it and combine with the va nilla
paste. Roll out the dough to a th ick ness of 1/ s inch (3 5 mm)
3½ teaspoons (10 g) gelatin powder
3½ table spoons (50 g) unsalted and into a 12½ by 10-inch (32 by 25-cm) rectangle , then use an
butter offset spa tu la to spread the pastry cream over the top . Add
2¼ tablespoons (30 g) mascarpone the swollen raisins and the vanilla powder , then roll the dough
cheese tight ly into a cylinder . Roll the cylinder in the va nilla powder .
Freeze for 20 min ute s, t hen cut the cylinder into ¾-inch (2-cm)
FOR THE VANILLA PASTE
13 vanilla beans slices to obtain the rais in rolls . Cover wit h a cloth and let rise for
1
/, cup (75 g) trimol ine (inverted 30 minutes in a warm place . Preheat the oven to 360°F (180°C)
sugar) Put the raisin ro lls into 4-inch (10-cm)-diameter cake rings on
a baking sheet , then bake for 12 minutes.
2½ tablespoons (20 g) vanilla
powder
234
~OUGLOF
FOR THE MARINATED GOLDEN RAISINS FOR THE MARINATED GOLDEN
1½ tablespoons (20 g) superfine sugar RAISINS
1'/, cups (335 g) golden raisins The pre v ious day, in a saucepan, boil½ cup (125 g)
FOR THE STARTER wate r with the superfine sugar. Transfer the syrup
2½ cups (325 g) cake flour along w ith the raisins to an airtight container and
l½ teaspoons (5 g) active dry yeast refrigerate for 24 hours. Drain before using .
FOR THE DOUGH FOR THE STARTER

1¼ cups (280 g) starter (see above) In an electric stand mixer fitted w it h a dough hook
2½ cups plus 1½ tablespoons (337. 5 g) cake attachment, knead the flour , 1 cup (233 g) water, and
flour
the yeast on speed 1 for 5 minutes. Remove the mixture
1
/, cup plus 2 teaspoons (90 g) milk
and let rise for 1 hour, then refrigerate for 24 hours.
2 teaspoons (9 g) 1 iquid malt extract
I-
...... ½ cup (93 g) superfine sugar FOR THE DOUGH
::::,
¼ (46 g) cake yeast, or 5 teaspoons active The next day, in an electric stand mixer fitted with a
0,::
LL dry yeast (dissolved in milk or water) dou gh hook attachment, knead the starter w ith the
Cl
f lour , milk , malt extract, superfine sugar, yeast, and egg
½ cup (1 stick/115 g) unsalted butter
...J yo lks for 5 minute s on speed 1, then add the butter and
...... 1% teaspoons (7 g) salt
3 ½ teaspoon (2. 5 g) lemon curd salt When the dough is smooth, increase to speed 2
and knead until a veil forms (the dough is translucent)
whe n t he dou gh is stretched out in to a th in sheet Add
2 tablespoons (30 g) unsalted butter,
the lemon curd and swollen marinated rai si ns. Let the
for greasing
dough rise for 2 ho urs at room temperature. Cut the
½ cup (50 g) sliced almonds
1½ tablespoons (20 g) superfine sugar dough into 1-pound (450-g) pieces and form into t ight
Melted butter balls. Let rest for 10 minutes, then shape

Grease one 7-inch (18-cm)-diameter kouglof mold or six
3-inch (8-cm)-diame ter mold s or ramekins and line the
bottom wi th sliced almon ds and super f ine sugar. Put
the dough in the mold (s) and let rise for 45 minutes at
room temperature. Preheat the oven to 360°F (180°C)
and bake for 35 minutes. After remo v ing from the oven,
unmo ld and brush the surface of the kouglof(s) w ith
the melted butter.
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PLUS 2 HOURS 55 MINUTES
236
FOR THE ECLAIRS (SEE PAGE 318) FOR THE SUGAR-COATED RHUBARB
1 quantity (14 ounces/400 g) choux paste The previous day, make the sugar-coated rhubarb as
1 drop (0.15 g) strawberry-red food coloring described on page 316 and let dra in overnight over
Pink crumb dough a bowl. (You could save the juice to use in a gelatin)
1 quantity (12¼ ounces/350 g) crumb dough
1 teaspoon (5 g) red fat-soluble food FOR THE ECLAIRS
coloring The next day, make the eclairs as described on page 318
with the pink crumb dough and bake for 20 minutes at
FOR THE SUGAR-COATED RHUBARB
360°F(180°C)Dry at 320°F(160°C) for 15 minutes .
5 rhubarb stalks
1½ cups (300 g) pearl sugar FOR THE STRAWBERRY-RHUBARB
2 large (30 g) egg whites COMPOTE
1 tablespoon (15 g) superfine sugar Use a blender to puree the drained sugar-coated
1 teaspoon (5 g) vanil la sugar
rhubarb. Cut the strawberries and raw rhubarb into
1 teaspoon (5 g) honey
small dice and combine with the blended rhubarb.
FOR THE STRAWBERRY-RHUBARBCOMPOTE
FOR THE STRAWBERRY PASTRY CREAM
'/, cup (100 g) fresh strawberries
I- 2 stalks (100 g) rhubarb Make the pastry cream as described on page 314,
...... replacing the vanilla-infused milk wi th the strawberry
FOR THE STRAWBERRYPASTRY CREAM jui ce and adjusting the amounts to fit th is recipe, then
1 cup (220 g) strawberry jui ce
refriger ate for 30 minutes. Use the mixture to f ill a
Cl pastry bag fitted w ith a plain tip .
2 extra-large (40 g) egg yo lks
_J
...... ¼ cup (45 g) superfine sugar FOR THE RED STARCH GLAZE
3 1½ tablespoons (12 g) all-purpose flour Make the glaze as described on page 319, adding the
2 teaspoons (12 g) custard powder edible copper lust er dust at the same time as the
1¼ teaspoons (4 g) gelatin powder
coloring.
5 teaspoons (24 g) water
1¾ tablespoons (25 g) unsalted butter FOR THE ASSEMBLY AND FINISHING
1½ tablespoons (22 g) cocoa butter Make four holes in the bottom of each eclair with
1 tablespoon (15 g) mascarpone cheese the point of a knife Pipe in a litt le pastry cream, then
FOR THE RED GLAZE fill with the compote. Reheat the glaze to 80°F (27°C)
1 cup (250 g) white starch glaze (see page 319) in a microwave, then give the eclairs a first coat of
1 teaspoon (5 g) red water-soluble food glaze Put in the freezer for s minutes, then give them
coloring another coat of glaze. Refrigerate for a few minutes.
2 tablespoons (10 g) edible copper luster dust Just before serving, arrange the rhubarb chips on top.
Rhubarb chips (see page 316)
~HUUA~U
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~HUl3A~l3 239
FOR THE SUGAR-COATED FOR THE SUGAR-COATED RHUBARB

RHUBARB The pre vio us day , make the sugar-coated rhubarb as described on
5 rhubarb stalks page 316 and let drain overnight over a bowl.
1½ cups (300 g) pearl sugar
1 large (30 g) egg white FOR THE WHIPPED GANACHE
1½ tablespoons (15 g) Soak the gelatin in 3 tablespoons (48 g) co ld wa t er to soften. Put the
superfine sugar fresh rhubarb through a juicer to obtain 12/3 cups (400 g) juice Heat
1 teaspoon (5 g) vanilla sugar ¾ cup (200 g) of the cream w ith the rhubarb juice, stirring. Cover w ith
1 teaspoon (5 g) honey plastic wrap and let infuse for 10 minutes. Pass through a conical sieve.
FOR THE WHIPPED GANACHE Reheat, remove from the heat, an d add the gelatin. Gradually pour over
2½ teaspoons (8 g) gelatin the chocolate, blending them together, then use an immersion blender
powder to mi x. Pour in the remaining cold cream and mix again. Refrigerate for
8 sta lks (400 g) rhubarb at least 12 hours.
2½ cups (600 g) whipping cream
7¾ ounces (220 g) white FOR THE RHUBARB GELATIN
couverture chocolate, chopped The next day, retrie ve the sugar -coated rhubarb and juice In a saucepan,
heat the juice, t he n add t he sugar mixed w it h the pectin and use a wire
FOR THE RHUBARB GEL
w hisk to combine. Bring to a boil and let simmer for 2 minutes. Tra nsfer
2 tablespoons (25 g) 1-t
to a shallow pan and let cool completely in the refrigerator . Use an r

superfine sugar 0
4 teaspoons (12 g) pectin NH immers ion blender to mix, being careful not to beat in any air. Add the
cooked sugar-coated rhubarb. Transfe r to 1¾-inch (4 s-cm)-diameter "T1
FOR ASSEMBLY silicone half-dome molds, t hen freeze for 1 hour Bring the two half-domes
;;u
C
AND FINISHING together to create spheres. 1-t
White glaze -I
(see page 317) FOR ASSEMBLY AND FINISHING
2
/, cup (140 g) milk In an electric stand mixer fitted w ith a wh isk attachment, whip the
1¼ cups (290 g) whipping cream ch illed rhubarb ganache, then pipe into 2½-inch (55-cm)-diameter sili cone
2 cups (375 g) superfine sugar half-dome molds. Pipe t he rhubarb gel into the middle, then finish the
1
/, cup (95 g) glucose powder assembly with t he wh ipped rhubarb ganache, br inging the two parts of
0.17 ounce (5 g) titanium the mold togethe r to create spheres. Freeze for 3 hours.
dioxide
Make the wh ite glaze as described on page 317, adjusting the amounts
to fit this recipe . Also make the wh ite coating as descr ibe d on page 317
cornstarch
3½ teaspoons (10 g) gelatin Un mold the set molds and smooth wi t h war m hands. Dip into the white
powder coating and then the w hite glaze. Refrigerate for 2 hours. Decorate with
¼ cup (55 g) water the rhubarb chips
White coating
1¼ cups (300 g) coating
mixture (see page 317)
Rhubarb chips (see page 316)
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ALA\O~[) 249
FOR THE ALMOND

SCONES FOR THE ALMOND SCONES
1¼ cups (150 g) all-purpose flour Preheat the oven to 340°F (170°C).In an electric stand
1¼ cups (150 g) cake flour mixer fitted with a flat beater attachment, mix the
1¼ tablespoons (15 g) baking powder flours, baking powder, butte r, sugar, and trimoline .
Gradual ly pour in the milk. Knead for 3 minutes on
low speed, the n 2 minutes on medium speed. Add
4 teaspoons (15 g) trimol ine
(inverted sugar) the almonds, then mi x on high speed. Stop the mixer
'/, cup (160 g) milk and remove the dou gh. Use a rolling pin to rol l to a
¼ cup (30 g) shelled fresh almonds thic kness of s;s inch (15 mm), cover wit h plastic wrap,
and free ze for 15 minutes to harden. Cut out 10 circles
FOR THE ALMOND
CRUMBDOUGH
(1 stick/110 g) unsalted
using a 2½-inch (6-cm)-diameter cookie cutter, then
½ cup butter z
'h cup (75 g) superfine sugar refr ige rate for 1 hour. C:
-1
¾ cup (110 g) cake flour FOR THE ALMOND V\
¾ cup (75 g) sliced almonds
CRUMB DOUGH
½ cup (75 g) whole almonds
Rub the butter , sugar, and f lour togethe r by hand. Add
FOR ASSEMBLY
AND BAKING the sliced and whole almonds Set aside
1 large egg yolk
FOR THE ASSEMBLY
AND BAKING
Preheat the oven to 340°F (170°C) Remove the scones
from the refr iger ator and brush with the beaten
egg yolk. Place in 2s;s-i nch (6 5-cm)-d iameter greased
cake rings on a baking sheet, then sprink le about
¾ ounce (20 g) almon d crumbs on each scone. Bake
for 12 minutes, turning the baking sheet in the oven
halfway through
250
ALA\0~1)
FOR THE CHOUXPASTE FOR THE FRENCHBUTTERCREAM

1 quantity (14 ounces / 400 g) chou x pa s te 3 tablespoons (45 g) milk
(see page 312) 2 large (35 g) egg yolks
½ cup (105 g) superfine sugar
FOR THE MILK-SOAKED
ALMONDS ¾ cup plus 2 tablespoons (1 ¾ sticks/200 g)
12 whole almonds unsalted butter
½ cup (120 g) milk 1 large (30 g ) egg white
FOR THE WHITECRUMBDOUGH FOR THE ALMOND

PRALINE
V')
½ cup plus 2 tablespoons 2¾ cups (400 g) whole almonds
I- (1 ¼ sticks / 150 g) unsalted butter 1 cup (200 g) superfine sugar
=>
z 1½ cups (187 g) all-purpose flour 2 teaspoons (8 g) fleur de sel
¾ cup (187 g) packed light brown sugar
¼ ounce (9 g) titanium dioxide FOR THE ALMOND
PASTE
½ cup (60 g) slivered almonds 1¾ cups (250 g) whole almonds
3 tablespoons (20 g) chopped almonds 2½ tablespoons (20 g) confectioners ' sugar
½ (10 g) large egg white (2 teaspoons) ½ teaspoon (2 g) fleur de sel
FOR THE ALMOND

CREAM
1¼ cups (300 g) pastry cream (see page 314)
FOR THE TOASTEDALMONDS

% cup (100 g) whole almonds
Continued
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252
ALA\O~[)
FOR THE CHOUX PASTE
Make and pipe the choux paste for Paris-Brest as described on page 312.
FOR THE MILK-SOAKED ALMONDS

Peel the almonds, reserving the skins Dry the skins and set aside for the finishing .
Soak the peeled almonds in the milk for 1 hour.
FOR THE WHITE CRUMB DOUGH

In an electric stand mixer fitted with a flat beater attachment, beat the butter with
the flour, brown sugar, and titanium dioxide. Using a rolling pin or a pasta machine,
roll the dough to a th ickness of¼ inch (5 mm) Freeze for 30 minutes. Meanwhile,
mix the slivered and chopped almonds together and set aside.
Brush the frozen crumb dough with the egg white , then sprinkle the almonds over
the top. Place a sheet of parchment paper over the top and use a rolling pin to press
the almonds into the crumb dough . For indiv idual Paris-Brests, cut out ten 2½-inch-
(6-cm)-diameter disks and cut out the centers with a ¾-inch- (20-mm)-diameter plain
Vl piping tip. If you are making one large Paris-Brest, cut a 7¼-inch- (18-cm)-diameter
I- disk with a 5-inch (12-cm)-diameter opening in the center.
::,
z
FOR THE FRENCH BUTTERCREAM

In a saucepan, bring the milk to a boil. In a mixing bow l, whisk the egg yolks with
¼ cup (45g) superfine sugar, then pour the boiling milk over them. Return the mixture
to the saucepan and cook until thick enough to coat a spoon, about 180°F {83°C) In
an electric stand mixer fitted with a whisk attachment , gradually pour this creme
anglaise over the butter and whip. Set aside and clean them ixer bowl. Next, whip the
egg white to soft peaks in the electric stand mixer fitted with a whisk attachment.
Meanwhile, make a syrup by heatin g 4 teaspoons (20g) water and the remaining sugar
in a saucepan. When the syrup reaches a temperature of 250°F (121°C),pour it in a
thin stream over the egg white while continuing to whip , until it cools, to make an
Italian meringue. Using a silicone spatula, combine with the creme anglaise- butter
mixture. Refrigerate for 30 minutes .
FOR THE ALMOND PRALINE

Preheat the oven to 300°F(150°C)and toast the almonds for 30 minutes. In a saucepan,
cook the sugar and¼ cup {64 g) water to form a caramel and, when it reaches 360°F
{180°C),pour it over the almonds. Let cool. Use a food processor to pulse, then using
an electric stand mixer fitted with a flat beater attachment , mix w it h the fleur de sel.
253
FOR THE ALMOND PASTE

Increase the oven temperature to 360°F (180°C) and toast the almo nds fo r 15 to
20 minut es. In a powerful blender , mix them with t he confectioners' sugar and fleur
de sel unti l it forms a smooth almond paste .
FOR THE ALMOND CREAM

Make the pastry cream as descr ibed on page 314, refr igerate for 30 minutes, then
whisk until smooth . Add 3 tablespoons (45 g) of the almond pra line - sett ing aside
the remainder for the assembly - and the almond paste. Use a wh isk to whip
t he Frenc h buttercream until smooth , then gently combine with the first mixture.
Refrigerate in a pan for 1 hour.
FOR THE TOASTED ALMONDS

Preheat the oven to 300°F (150°C) and toast the almonds fo r about 15 minutes , unt il
they bro w n evenly.
z
FOR ASSEMBLY AND FINISHING C:
Increase the ove n temperature to 360°F (180°C) Place the cut cru m b pieces over t he
-,
l/1
choux paste . Dust with con fect ioners' sugar and bake at 360°F (180°C) for 40 minutes,
then reduce the temperature to 320°F (160°C) and dry for 10 minutes. Cool, then slice
the Paris-Brest(s) in half . Flatten the bottom part and pipe the almond cream , using a
fluted tip to make little sw irls . Dot t he almond praline six t im es on top , then garn ish
w it h the toasted alm onds. Cut out the top part(s) using a cake ring o r a cook ie cutter
t o make them round , then place on top . Sprinkle with toasted almonds , the almond
skins, and the milk -soaked almonds.
254
ALA\ON[)
FOR THE ECLAIRS FOR THE ECLAIRS
(SEE PAGE 318) Make the eclairs as described on page 318 with the
1 quantity (14 ounces/400 g) wh ite crumb dough and bake for 20 minutes at 360°F
choux paste (180°C) Let dry at 320°F (160°C) for 15 minutes.
White crumb dough Make the white glaze as described on page 319.
1 quantity (12¼ ounces/350 g)
crumb dough FOR THE ALMOND CHANTILLY
¼ ounce (9 g) titanium dioxide CREAM
White glaze In an electric stand mixer fitted with a whisk
l¼ cups (300 g) white starch glaze attachment , whisk the almond paste with the almond
(see page 317) milk. Gradually add¾ cup (200 g) of the cream, while
wh isking. Using a silicone spatula or a dough scraper,
FOR THE ALMOND CHANTILLY
gathe r the mixtu re to the sides of the bowl, then
CREAM
¼ cup (65 g) Lubeca almond paste
use an immersion blender to mix. Add the remaining
2 tablespoons (30 g) almond milk cream, mix again, and refrigerate for 1 hour in a pastry
1½ cups (400 g) whipping cream bag fitted with a 3/ s-inch (8-mm) plain tip.
FOR THE ALMOND PRALINE FOR THE ALMOND PRALINE

½ cup (104 g) superfine sugar Preheat the oven to 340°F (170°C) In a saucepan, heat
l1/, cups (200 g) whole almonds 2½ tablespoons (38 g) wate r and the superfine sugar
Grapeseed oil to 230°F (no °C) Bakethe almonds for 20 minutes, then
Vl
I- add to the syrup. Coat and cook until a light caramel
::, FOR THE ALMOND PASTE
z 1¼ cups (250 g) almonds forms. Remove from the saucepan and let cool on
3½ cups (25 g) confectioners• sugar a Silpat or parchment paper. Pulse in a small food
½ teaspoon (2 g) fleur de sel processor to conserve the small pieces. Finally, adjust
FOR ASSEMBLY AND FINISHING the consistency of the praline by adding the grapeseed
Silver leaf pieces oil. Use the mixture to fi ll a pastry bag fitted with a
3/ s-inch (8-mm) plain tip.
40 peeled almond halves
FOR THE ALMOND PASTE

Preheat the oven to 360°F (180°C)Toast the almonds
for 15 to 20 minutes. Mix wit h the confect ioners' sugar
and fleur de sel, then use a powerful blender to mix
until a smooth almond paste forms.
FOR THE ASSEMBLY

AND FINISHING
Make four holes in the bottom of each eclai r with the
point of a knife, then pipe in the almond Chantilly
cream (not too wh ipped), then the praline to fill. Coat
the top of the eclairs by dipping them in the white
glaze at 80°F (27°C),then smooth them. To serve,
decorate each eclair with the pieces of silver leaf and
five almond halves.
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RESTING TIME : 4 DAYS

ALA\O~[) 257
FOR THE INVERSE PUFF PASTRY FOR THE INVERSE PUFF PASTRY
Kneaded butter (beurre manie) Make the kneaded butter (beurre manie)
1¾ cups (225 g) cake flour
Four days in advance, put t he f lours in the bowl of an electric stand mixer
1¾ cups ( 225 g) all-purpose
flour fitt ed w ith a flat beater attachment, then add the butter. Beat until a
2 pounds (900 g) unsalted dry completely smooth mixture forms, but wit hout ma ki ng it too thick .
butter (84% fat content) Make the water dough (detrempe)
Water dough (detrempe) Mix¾ cup (180 g) water, the vi nega r, and fleur de sel until the fleur de sel
½ teaspoon (3 g) distil led
white v i negar dissolves, then pour into the mixer bowl. Add the flour, then the butter.
1¾ tablespoons (20 g) fleur Mix in the electric stand mixer fitted with a dough hook attachment until
de sel a smooth dough fo rms, but without kneading.
3'/, cups (420 g) all-purpose
After making the beurre manie and detr empe , refrigera te for 2 hours .
flour
1 cup plus 2 tablespoons Remove the beurre manie 10 minutes before the detrem pe so that the
(5 ounces/140 g) unsalted dry two parts have the same consistency Roll the beurre manie out to a
butter (84% fat) , thickness of 1¼ inches (3 cm), then cover wi th the detrempe. Turn t w ice,
at room temperature
then refr igerate for 1 day. Repeat the process another three times , resting
FOR THE TOASTED ALMOND for 1 day every t wo turns .
CREAM
¾ cup (80 g) ground almonds
FOR THE TOASTED ALMOND CREAM
4½ tablespoons (64 g) On the day yo u1 re baking, preheat the oven to 360°F (180°C) Spread the :z
C
unsalted butter ground almonds on a flat baking sheet and toast for 30 minutes in t he ---i
'!, cup (50 g) confectioners' oven Let cool at room temperature. In a saucepan, brown half of the V1
sugar
2 teaspoons ( 11 g) custard powder butter, then let cool. Trans fer to t he bowl of an electric stand mixer f itted
1 large (47 g) egg with a f lat beater attachment and add t he other half of the butter. Mix
2 tablespoons (35 g) almond milk to gether, then combine with t he confectioners 1
sugar, custard powder,
½ cup (113 g) whipping cream
and toasted ground almonds w hile th e mixer is runni ng. Gradually
FOR ASSEMBLY add th e egg and almond milk until a smooth mixture forms Whisk the
AND FINISHING whipping cream and combine with the almond cream.
3½ tablespoons (50 g) Lubeca
almond paste FOR ASSEMBLY AND FINISHING
'/, cup (40 g) slivered Roll out the dough to 1/4 inch thick and cut out two disks one of 7½ inches
almonds, toasted (18 cm) in di ameter and another of 8 inches (20 cm) On the first , layer
1 large egg yolk, beaten
th e mixtures in the follo wing order 3½ tablespoons (so g) almond paste,
/3 cup
2 (150 g) almond cream, 1/3 cup (40 g) toasted slivered almonds, and,
TIP finall y,½ cup (130 g) almond cream. Brush the edges w ith the egg yolk
The cream should stay smooth. and place the second pastr y disk on top. Gently press the edges together
If necessary , you can give it with your fingers Using a 6½-inch (16-cm) cake ring, trim the galette , then
a quick blast with a chef ' s
turn it over. Brush the top with egg yolk a first time, let dry, then brush
kitchen torch to make sure
for a second time and score lines into the galette. Bake for 10 minutes
that all the different elements
are at the same temperature . at 360°F (180°C)1 the n for 30 minutes at 320°F (160°C)
CiALETTE
" .,
260
CHEJT~UT
1 quantity (1¼ pounds /590 g) sweet dough The previousday, make the dough for t he tartlet shellsas
(see page 312) describedon page312 Let dry in the refrigerator for 1 day.
FOR THE EGG WASH The next day, preheat the oven to 320° F (160°() Blind
6 large (100 g) egg yolks bake t he tartlet shells fo r 20 minu tes.
FOR THE EGG WASH
FOR THE ALMOND-CHESTNUT CREAM Beat the egg yolks w ith t he cream, brush t he shells
1 quantity (10½ ounces/300 g) almond cream with the mixtu re, and return to the oven for s minutes.
(see page 314)
½ cup (150 g) chestnut paste (Agrimontana) FOR THE ALMOND- CHESTNUT CREAM
8 (75 g) candied c hestnuts Make the almond cream as described on page 314,
add ing the chestnut paste. Pipe into the prebaked
FOR THE SMOKED CHESTNUT CREAM
ta rtl et shells and add the candied chestnu ts. Return
½ cup (150 g) chestnut paste (Agrimontana)
1/, cup (150 g) chestnut cream
to the oven for s minutes .
Hay FOR THE SMOKED CHESTNUT CREAM
FOR THE LEMON GEL Mix the chestnut paste and cream in a heatproof
V'l
I- 1½ cups (380 g) unstrained lemon jui ce bowl . Put the hay in a Dutch oven and burn wit h a
:::, 2 tablespoons (25 g) superfine sugar chef's kitchen torch. Place the bowl with t he chestnut
z:
1¼ tablespoons (10 g) agar powder mixture in the Dutch oven, cover, and let smoke for
FOR THE CHESTNUT FOAM 15 minutes. Transfer to a pastry bag and set aside.
1¼ cups (300 g) whipping cream FOR THE LEMON GEL
FOR ASSEMBLY AND FINISHING Heat the lemon juice with½ cup (127 g) water, then add
1 cup (250 g) hazelnut praline the superfine sugar mixedwith the agar Boil for 2 minutes,
(see page 316) then let cool and use an immersion blender to mix.
Chestnut chips (see page 316)
FOR THE CHESTNUT FOAM
Using an immersion blender, blend the whipping
cream w ith ¾ cup (200 g) of the smoked chestnut
cream until mixed well. Transfer to a siphon and add
two gas canisters, shaking wel l
Make th e hazelnut praline as described on page 316
and spoon int o t he prebaked tart lets with the lemon
gelat in. Add the chestnut foam on top of each tartlet,
then arrange the chestnut chips on top.
TA~TLETJ
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263
FOR THE TARTLET SHELLS FOR THE EGG WASH

1 quantity (1¼ pounds /590 g) sweet dough _ 6 l a rge (100 g) egg yolks
(see page 312) 2 tablespoons (25 g) whipping cream
FOR THE CHESTNUT CENTERS FOR THE ALMOND-CHESTNUT CREAM

2¼ cups (550 g) milk ½ quantity ( 150 g) almond cream
3 ta blespoons (35 g) superfine suga r (see page 314)
5¼ large (90 g) egg yo lks ( 1/ , cup) ¼ cup (75 g) chestn ut paste (Agrimontana)
24 (22 5 g) candied chestnuts, 6 (60 g) candied chestnuts
cut into pieces
1 cup (360 g) chestnut paste (Agrimontana) FOR THE LEMON GELATIN
1½ cu ps (380 g) fresh unfiltered lemon juice
FOR THE CHESTNUT PASTRY CREAM 3 tablespoons (35 g) superfine sugar
:z
1 cup (250 g) pastry cream (see page 314) 1¼ tablespoons (10 g) agar powder C:
2 teaspoons (10 g) chestnut cream -i
(store-bought) FOR ASSEMBLY AND FINISHING V\
2 teaspoons (10 g) chestnut paste 1¼ cups (3 00 g) chocolate-colored coating

(Agrimontana) mi xture (see page 317)
¾ cup (2 00g) hazelnut praline (see page 316)
FOR THE MASCARPONE-CHESTNUTCREAM Chestnut mi x ture
1¼ teaspoons (4 g) gelatin powder ½ cup (150 g) chestnut paste ( Agrimontana)
1 cup (240 g) UHT cream 1/, cup (150 g) (s tore-bought) chestnut cream
¼ cup (50 g) superfine sugar Confectioners· sugar
2 cups (500 g) mascarpone cheese 10 pieces candied chestnuts
1¼ cups (400 g) chestnut pa s te (Agrimontana)
ULA~C
264

The previous day, make the dough fo r the tart let shells as described on page 312
Let dry in the refrigerator for 1 day.
FOR THE CHESTNUT CENTERS

The next day, heat t he milk and add two-thirds of the superfine sugar. Whisk the egg
yolks w ith t he remaining sugar until the mixt ure tu rns pale. Pour the hot sweetened
milk over t he top, t ransfer to the saucepan, and cook until thick enough to coat a
spoon, about 180°F {83°C), like fo r a creme anglaise. Rinse the candied chestnu ts
to remove t he excess sugar, then add them to the hot creme anglaise along with
the chestnut paste. Use an immersio n blender to mix, then t ransfer the mixture to
1¼-inch (3 5-cm)-diameter silicone half-dome molds. Freeze fo r 1 hour.
FOR THE CHESTNUT PASTRY CREAM

Make the pastry cream as described on page 314, adding the chestnut cream and
paste at the end to replace t he mascarpone. Refrigerate for 30 minutes.
Vl
I--
::,
z FOR THE MASCARPONE-CHESTNUT CREAM
Put t he gelatin in 4½ teaspoons (24 g) cold water to hyd rate. Heat the cream. Whisk
the egg yolks wit h the superfi ne sugar until pale, t hen pour the hot cream over the m.
Return to the saucepan and heat to 180°F (83°C),like a creme anglaise. Add the gelat in
to the mixt ure, then pour it over the mascarpone mixed w ith t he chestnut pastry
cream and chestnut paste. Use an immersion blender to mix well and refrigerate
for 1 hour.
In an elect ric sta nd mixer fitt ed with a whisk at tachment, whip the cold chestnut
cream. Pour into 1¾-inch (4 5-cm)-diameter silico ne half-dome molds. Insert a chestnut
center, then cover wi t h cream, sett ing aside the remainin g cream fo r t he tart let
assembly. Freeze for 3 hours.
FOR THE EGG WASH

Preheat the oven to 320°F {160°C) Blind bake the tartlet shells for 20 minutes. Beat
the egg yolks with the cream, then brush the tartle t shells with t he mixt ure. Return
to the oven for s minutes.
IJLA~C
265
FOR THE ALMOND-CHESTNUT CREAM

Meanwhile, make the almond cream as descr ibed on page 314, add ing the chestnut
paste. Pipe into the pre baked tart let shells and ad d t he candied chestnuts. Return
to the oven for 15 minutes, th en let cool.
FOR THE LEMON GEL

Heat the lemon Juice with½ cup (127 g) water, then add the superfine sugar mixed
with agar. Boil for 2 minutes, then let cool and use an immers ion bl ender to mix.

Once the domes are frozen, pipe a litt le more mascarpone-chestnut cream on top
and smooth to give each Mont Blanc more height Make the coating as described on
page 317, t hen use to coat the surface of the Mont Blancs. Refrige rate
Once the tart let shells have cooled, fil l with the almond-chestnut crea m, then t he
hazelnut praline and lemon gel. Marble together by smoothing, then place a dome
on each tart let shel l. Make t he chestnut mixture by mixing the chestn ut paste and
cream, then transfe r to a pastry bag f itted w it h a bird's nest t ip Pipe it neat ly over z
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t he domes, using a cake decorat ing turntab le, if possible. Dust with confectioners'
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sugar and, final ly, place a piece of candied chestnut on top. L/'l
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CHEJT~UT, 267
FOR THE CHESTNUT ICE CREAM FOR THE CHESTNUT TUILES

2¼ cups (550 g) milk ¾ cup (250 g) chestnut paste (Agrimontana)
3 tablespoons (35 g) superfine sugar 1 cup (250 g) chestnut cream (store -b oug ht )
5¼ large (90 g) egg yolks ( ½ cup)
24 (225 g) candied chestnuts, cut into FOR THE MERINGUE SOUFFLE
pieces 3¾ large (125 g) egg whites (½ cup)
½ cup (180 g) chestnut paste ( Agrimontana) 'I, cup (125 g) superfine sugar
1 cup (125g) confectioners' sugar
FOR THE CHESTNUT PASTRY CREAM 1/, cup (30 g) cocoa powder
1 cup (250 g) pastry cream (see page 314)
2 teaspoons (10 g) chestnut cream (store- FOR THE SMOKED CHESTNUT CREAM
bought) ½ cup (150 g) chestnut paste (Agrimontana)
2 teaspoons (10 g) chestnut paste '/, cup (150 g) chestnut cream (store-bought)
:z
(Agrimo ntan a) Hay C
-i
FOR THE MASCARPONE-CHESTNUTCREAM FOR THE LEMON GEL VI
l¼ teaspoons (4 g) gelatin powder 1½ cups (380 g) unstrained lemon juice

1 cup (240 g) UHT cream 3 tablespoons (25 g) superfine sugar
6 large (100 g) egg yolks 1¼ tablespoons ( 10 g) agar powder
2 cups (500 g) mascarpone cheese
1¾ cups (300 g) milk chocolate-colored
'I, cup (200 g) chestnut paste (Agrimontana)
coating mixture (see page 317)
FOR THE HAZELNUT PRALINE A few hazelnuts
1¾ cups (250 g) hazelnuts A few lemon slices
1 cup (200 g) superfine sugar Chestnut chips (see page 316)
Continued
HAZEL~UT, A~[)
LEA\O~
268
CHEJTNUT,
FOR THE CHESTNUT ICE CREAM
The previo us day, heat the milk, then add half the superf ine sugar Whisk the egg
yolks with the remaining sugar until the mixture turns pale. Pour the hot sweeten ed
milk over the top, t ransfer to the saucepan, and cook until thick enough to coat a
spoon, about 180°F (83°C),like for a creme anglaise. Rinse the candied chestnuts to
remove the excess sugar, then add t hem to the hot mixture along wit h the chestnut
paste. Use an immersion blender to mix well and refrige rate for 1 day.
The next day, churn to make the ice cream.
FOR THE CHESTNUT PASTRY CREAM

Make the pastry cream as described on page 3141 adding the chestnut cream and
paste at the end to replace the mascarpone. Refrigerate for 30 minut es.
FOR THE MASCARPONE-CHESTNUT CREAM

Put the gelatin in 4½ teaspoons (24 g) cold water to hydrate Heat the cream. Whisk
the egg yolks w ith th e superf ine sugar unt il pale, th en pour the hot cream over them.
V, Return to th e saucepan and heat to 180°F (83°C}1 like a creme anglaise. Add the gelatin
I- to the hot mixture , then pour over the mascarpone mixed with the chestnut pastry
:::,
:z: cream and chestnut paste. Mix, th en refrigerate for 1 hour.
FOR THE HAZELNUT PRALINE

Preheat the oven to 300°F (150°C) Toast the hazelnuts for 30 minute s. Heat t he
sugar and 1/3 cup (75 g) water to 250°F (120°C)to caramelize, then add t he hazelnuts.
Caramelize well, then pour onto a Silpat baking mat and let cool. In a food processor,
pulse until it forms the texture of praline.
FOR THE CHESTNUT DOME ASSEMBLY

In an electr ic stand mixer fitted with a whis k att achment, w hip the cold mascarpone-
chestnut cream. Transfer into 1¼-inch (35-cm)-diameter silicon e half-dome molds,
then add a little hazelnut pral ine to make the melt ing center. Freeze for 3 hours.
HAZELNUT,AN[)
LEA\ON
269
FOR THE CHESTNUT TUILES

Preheat the oven to 360°F(180°C)In an electric stand mixer fitt ed wit h a flat beater
attachment, beat the chestnut paste and cream. Spread some of the mixture t hinly in
small dots on a baking sheetor Silplat to makethe chestnut shavings.Spreadthe remaining
mixture on a 16 by 24-inch(40 by 60-cm) baking sheet,then bake both for 15 minutes. In
a food processor, pulse the larger baked piece to obtain the toasted chestnut powder
FOR THE MERINGUE SOUFFLE

In the bowl of an electr ic stand mixer fitted wit h a flat beater att achment, whip t he
egg whi tes unt il they form soft peaks, then add the superfin e sugar and beat until
stiff. Usea silicone spat ula to stir in the confectio ners' sugar. Pipe out meringue balls
onto a Sil pat using a pastry bag fitted with a no. 12 plain ti p. Cut the tops off using
a pair of scissors dampened wit h warm water, dust with¼ cup (25 g) of the toasted
chestnut powder and the cocoa powder, t hen bake for 25 minutes at 250°F (120°C)
FOR THE SMOKED CHESTNUT CREAM

Mix t he chestnut paste and cream in a heatproof bowl. Put hay in a Dutch oven and z
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burn with a chef's kitchen torch. Place the bow l with th e chestnut mixture in th e
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Dutch oven, then cover and let smoke for 15 minut es. Transfer to a pastry bag and l/1
set aside to use in th e assembly.
FOR THE LEMON GEL

Heat t he lemon Juice with½ cup (127 g) water, then add the superf ine sugar mixed
wi t h the agar. Boil fo r 2 minutes, then let cool and use an immers ion blender to
blend wi t hout mixing in any air.

Make the milk choco late-colored coating mixture as described on page 317, then
coat the domes once frozen. Grate the hazelnuts over to create a woody effect Line
serving plates wit h the smoked chestnut cream and lemon gel, t hen add the lemon
slices. Add some chestnut ice cream to the meringues and cover with t he chestnut
domes. Make an ice cream quenelle, then add the chestnut chips, halved hazelnuts,
and crushed chestnut shavings.
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PEA~UT 271
FOR THE PUFF PASTRY FOR THE PUFF PASTRY DOUGH

2½ cups (315 g) cake flour The previous day, in an electric stand mixer fitted w ith
2½ cups (315 g) al 1-purpose flour a dough hook attachment, knead the flours, 11/3 cups
1 large (15 g) egg yolk (340 g) water, the egg yolk, dry milk powder, suga r,
½ cup (40 g) instant dry milk powder
yeast, salt, and butter for the detrempe on low speed
1 tablespoon (15 g) superfine sugar
for about 6 minutes. Roll the detre mpe out into a la rge
1/, (25 g) cake yeast, or 1 tablespoon
active dry yeast (dissolved in milk rectangle and trans fer to a baking sheet lined wi th
or water) parchment paper. Refrigerate for 12 hours.
¾ teaspoon (15 g) salt The next day, fl atten the butter with a rolling pin,
3 tablespoons (40 g) unsalted butter , then shape it into a rectangle that is the same width
for the water dough (detrempe) as the detrempe, but two times shorter, and place
1 cup plus 2 tablespoons (8¾ ounces/250 g) in the midd le of the detrempe Fold over t he edges
unsalted dry butter (84% fat content)
of the chilled detrempe to completely encase the
FOR THE PEANUT FILLING butter. Roll out the dough to a ¾-inch (2-cm)-thick
l'/, cups (250 g) toasted peanuts, ground rectangle, then fold in three and refrige rate for
1
/, cup (75 g) peanut paste 2 ho urs. Repeat the process t wo times so that the
2 teaspoons (5 g) cornstarch z
dough recei ves three turns, lett ing it rest for 2 hours C:
1
/, cup (75 g) packed dark brown sugar -i
between each turn. V>
1
/, cup (75 g) superfine sugar
FOR THE PEANUT FILLING
FOR THE ASSEMBLY AND FINISHING
In an electric stand mixer fitted with a flat beater
1 large egg yolk, beaten
attachment, beat the peanut s, peanut paste, starc h,
¾ cup (175 g) wa ter , the brown sugar, and superfine
sugar until a smooth paste fo rms.

Preheat t he oven to 340°F (170°C) Using a rolling pin,
1
roll out t he dou gh to a thicknes s of about /s inch
(3 mm) Spread 13½ ounces (375 g) of the peanut
filling over the rolled-out dough, leaving a ¾- inch
(2-cm) border, and ro ll tightl y Freeze for 15 minutes
to harden th e cylinder, then cut into 1½-inch (4-cm)
sections. Place in 4-inch (10-cm) cake rings lined w ith
parchment paper Brush wi th egg yolk, then bake fo r
30 minutes at 340°F (170°C),turning the baking sheet
half way through.
~OLLJ
272
PEA~UT
FOR THE CREAMY CARAMEL FOR THE CREAMY CARAMEL
¾ cup (200 g) cream Heat the cream with t hem ii k,½ cup (100g) of the glucose, the van ii la seeds
3½ tablespoons (50 g) milk and pod, and fleur de sel. Heat the superfine sugar and t he remaini ng
'/, cup (155 g) glucose powder glucose to 365°F (185°C),then deglaze with t he hot cream. Heat to 220°F
1 vanilla bean. split and
(105°C),then pass through a conical sieve. When t he temperature of t he
scraped
caramel has dropped to 160°F (70°C), add t he butt er. Use an immersion
½ teaspoon (2 g) fleur de sel
½ cup ( 90 g) superfine sugar blender to mix, t hen refr igerate for about 3 hours.
5 tablespoons (70 g) unsalted FOR THE COOKIE DOUGH
butter Mix t he butter with t he peanut paste, brown sugar, superfin e sugar,
FOR THE COOKIE DOUGH and salt, the n combine w ith the eggs. Mix t he flour and baking powder
½ cup (1 stick/120 g) together, the n add to t he fi rst mixture. Make balls of about 1¼ ounces
unsalted butter (35 g) and refrigerate for 1 hour.
¾ cup (70 g) peanut paste
¾ cup (190 g) packed dark FOR THE CARAMELIZED PEANUTS
brown sugar Preheat t he oven to 340°F (170°C) In a copper saucepan, heat 1¾
¾ cup (140 g) superfine sugar ta blespoons (25 g) water and the sugar to 230°F (no °C) Place the peanuts
¾ teaspoon (4 g) salt on a baking sheet, bake in the oven for 10 minutes, then add to t he syrup.
2 large (94 g) eggs The peanuts wil l become coated and caramelize. When they are wel l
V) 3 cups (370 g) al 1-purpose flour coated wi t h t he caramel, t ransfer to a marble work surface or a light ly
f- 2 teaspoons (8 g) baking
::> greased cutt ing board and let cool. Coarsely chop the peanuts int o slivers.
z powder
FOR THE SMOOTH PEANUT PRALINE
FOR THE CARAMELIZED
Make a syrup by heatin g t he superfine sugar and 3 tablespoons (45 g)
PEANUTS
water to 210°F (100°C) Toast t he peanut s fo r 8 to 10 minu tes at 340°F
l '/, cups (250 g) toasted (170°C),t hen add to t he syrup. Coat the nuts and cook unt il t he who le
salted peanuts mixt ure caramelizes. Remove from the saucepan and cool on a 5ilpat or
'/, tablespoon (8 g) grapeseed parchment paper Transfer to a food processor and pulse until it forms
oil a fine smooth texture .
FOR THE SMOOTH PEANUT FOR BAKING
PRALINE Light ly fl atten t he cookie dough balls on a baking sheet lined w ith
'/, cup (130 g) superfine sugar parchment paper. Sprinkle the slivers of caramelized peanuts over them,
l'/, cups (250 g) peanuts then bake for 5 minut es at 330°F (165°C)
Once removed f rom the oven, pip e three dots of praline on each, then
return to th e oven for 2 minutes. Once baked, use a past ry bag to
add three dots of creamy caramel and let it run sligh tl y. Once coo l,
add thr ee dots of praline and spr inkle some caramel ized peanuts
attractively over the top.
COO~IEJ
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HAZEL~UT 275
FOR THE CHOUX PASTE FOR THE CHOUX PASTE

1 quantity (14 ounces/400 g) choux Make and pipe the choux paste for Paris-Brest as described
paste (see page 312) on page 312
FOR THE BROWN CRUMB DOUGH FOR THE BROWN CRUMB DOUGH
In an electric stand mixer fitted with a flat beater attachment,
¾ cup plus 2 tablespoons (110 g)
beat the butter with the flour, brown sugar, and cocoa powder
all-purpose flour
Roll to a thickness of¼ inch (s mm) using a rolling pin. Freeze for
½ cup (125g) packed 1 i ght brown sugar
2½ tablespoons (15 g) cocoa powder 30 minutes. Brush the frozen crumb dough w ith the egg white,
1 large (30 g) egg white then sprinkle with the hazelnuts. Place a sheet of parchment
½ cup (50 g) chopped hazelnuts paper over the top and use a rolling pin to press the hazelnuts
into the dough. Cut out ten 2½-inch (6-cm)-diameter disks and
FOR THE HAZELNUT PASTE
1¾ cups (250 g) toasted hazelnuts
cut out the centers wit h a ¾-inch (20-mm)-diameter plain tip fo r
(see page 317) indi vidual Paris-Brests. If you are making one large Paris-Brest,
1½ tablespoons (13 . 5 g) cut a 7¼-inch (18-cm)-diameter disk w ith a 5-inch (12-cm) opening
confectioners ' sugar in the center.
¼ teaspoon (0. 5 g) fleur de sel
FOR THE HAZELNUT PASTE
FORTHE HAZELNUT
PRALINECREAMIn a blender, pulse the toasted hazelnuts with the confectioners'
2 cups (500 g) pastry cream :z
sugar and fleur de sel unt il a smooth paste forms. C
(see page 314) --,
½ cup (100 g) hazelnut praline FOR THE HAZELNUT PRALINE CREAM V>
(see page 3 16) Make t he pastry cream as described on page314,smooth, then add
3 tablespoons (50 g) hazelnut paste the hazelnut praline and hazelnut paste. Make the buttercream as
(see above) described on page 314 and, in an electric stand mixer fitted w ith
2 cups (500 g) buttercream a whip attachment, whip unt il smooth. Gently combine with the
(see page 314)
first mixture . Set aside.
Confectioners' sugar
Preheat the oven to 360°F (180°C) Place the cut crumb pieces
¾ cup (100 g) toasted hazelnuts
(see page 317)
over the choux paste. Dust with confectioners' sugar and
bake for 40 minutes , then dry in the oven at 320°F (160°C) for
10 minutes. Let cool, then slice the Paris-Brest(s)in half. Flatten
the bottom part of the choux pastry and use a pastry bag with
a fluted tip to pipe the hazelnut praline cream onto it, making
litt le swirls. Pipe six dots of the hazelnut praline on top. Cut
the tops using a cake ring or cookie cutter so that they are well
rounded, then place on top. Decorate the Paris-Brest(s)with the
toasted hazelnuts.
276
HAZEL~UT
FOR THE CROISSANTS FOR THE CROISSANTS

1
/, (17 g) cake yeast, The previous day, in an electr ic stand mi xer f itted w it h a dough hook ,
or 2 teaspoon s active dissolve the yeast in the milk. Add t he flou r, superfi ne sugar, dry milk
dry yeast pow der, salt, sta rt er, and butter. Knead for 4 minutes on speed 1, th en
½ cup (120 g) milk
for 6 minutes on speed 2 . Refrigerate for 24 hours.
2 cups (250 g) pastry flour
The next day, use a ro lling pin to ro ll out t he dough into a large squ are,
superfine sugar then place the unsalted dry butter in the middle and fo ld in t he edges
2½ tablespoons (10 g) to encase it Give it a ha lf tum Roll the dough into a rectangle , t hen
instant dry milk powder fold in three to give a simple tum Rol l out thinly to better chill the
¾ teaspoon (4 g) salt dough , then freeze for 15 m inutes . Give it a double tum Roll out thinl y
1
/, cup (3½ ounces/100 g) again and refrigerate fo r 1 hour .
starter Roll the dough out to a thickness of 1/ s inc h (3 mm), then cut t en triangles
V)
4¾ tablespoons (67 g)
I- w ith a base of 2½ inches (6 cm) and a lengt h of 8½ in ches (22 cm) Roll the
::> unsalted butter
trian gles on t hemselves from the base end to the po int, to make croiss ants
z 1 cup (7¼ ounces/210 g)
unsalted dry butter w ith five "l ayers ." Preheat the oven to 210 °F (100°(), then put a glass of
(84% fat content) , flattened water inside and turn off the oven . Put th e croissants in the turned -of f
For the egg wash oven and let rise for 30 minute s.
1 large (20 g) egg yolk Remove the croissants and prehe at the oven to 375°F (190°C) Beat the egg
1 teaspoon (5 g) egg white yo lk with the egg white and honey . Brush the pastries w ith this mixture .
1 teaspoon (5 g) lavender Bake for 6 minutes at 375° F (190°( ), th en for 6 minutes at 360 °F (180°()
honey
FOR THE HAZELNUT Toast the hazeln ut s at 300 °F (150°C) for 30 minut es. Heat t he super f ine
PRALINE sugar and 2 tablespoons (32 g) water until it caram elizes at 360° F (180°C)
1½ cups (200 g) whole and pour over t he toas ted hazelnuts . In a food proc essor, pulse th e nuts to
hazelnuts
obtain the te xtu re of praline , then mix with the f leur de sel in an elect ri c
sta nd mi xer f itted with a f lat beater attachment. Pipe t he croissants with
1 teaspoon (4 g) fleur de sel
the praline from underneath once cooked .
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HAZELNUT 279
FOR THE TARTLET SHELLS FOR THE CARAMEL CENTERS

1 quantity (1¼ pounds / 590 g) sweet dough 2 tablespoons (25 g) milk
(see page 312)
FOR THE WHIPPED HAZELNUT GANACHE 1 cup (150 g) hazelnuts
1½ teaspoons (5 g) gelatin powder ½ cup (100 g) superfine sugar
1 cup (250 g) milk 1/, teaspoon (1 g) fine salt
½ cup (80 g) toasted hazelnuts
(see page 317) FOR THE EGG WASH
3½ ounces (100 g) white couverture 6 large (100 g) egg yolks
chocolate, chopped 1½ tablespoons (25 g) whipping cream z
C
'/, cup (160 g) hazelnut paste
FOR THE ALMOND-HAZELNUT CREAM -I
2 cups (450 g) whipping cream V'I
½ quantity (5¼ ounces/150 g) almond cream
FOR THE CREAMY CARAMEL (see page 314)
1'/, cups (400 g ) whipping cream ½ cup (37 . 5 g) blended hazelnuts ,
1/, cup (100 g) milk finely crushed
l1/2 cups (310 g) glucose powder 1/, cup (50 g) toasted hazelnuts
2 vani 11a beans, split and scraped (see page 317)
1 teaspoon (4 g) fleur de sel
1 cup (190 g) superfine sugar
1¼ cups (300 g) milk chocolate-colored
½ cup plus 2 tablespoons (1¼ sticks/140 g)
coating mixture (see page 317)
unsalted butter
Gold luster dust
(see page 317)
Continued
TA~TLETJ
280
HAZEL~UT
The previo us day, ma ke t he do ugh for t he ta rtl et she lls as descri bed on page 312
and ref rige rate for 1 day.
FOR THE WHIPPED HAZELNUT GANACHE

Soak the gelat in in 2½ tabl espoons (35 g) co ld water to hyd rate. Heat t he milk, add
t he t oaste d hazel nu ts, the n use an imme rsio n blender t o break them into pieces and
let inf use fo r 20 m inut es. Pass t he milk t hro ugh a conical sieve and heat aga in. Pour
the ho t m ilk over t he cho col at e, blend ing t hem t ogethe r, then add t he ge lat in. Mix
wi t h an imm ersion blende r, t hen add the hazelnut past e an d cream and mix again.
Po ur int o a pan and seal by cover ing the surface of the ganache w ith plastic wra p.
Ref rigerate overnight
FOR THE CREAMY CARAMEL

V\
f- The next day, heat t he crea m, mi lk,½ cup (100 g) of the glu cose, the van illa seeds and
:::,
pods, and f leu r de sel toge t her. Heat th e su perf ine suga r and rema ining glucose t o
:z
365°F (185°(), t he n deglaze wit h th e cream m ixture. Heat to 220°F (105°(), the n pass
thro ug h a conical sieve. Wh en t he cara mel cools to 160°F (70°C), ad d t he bu tter in
pi eces Use an imm ersio n blende r to mix.
FOR THE CARAMEL CENTERS

Th in ¾ cup (200 g) of the creamy cara mel w ith the mil k, then t ransfe r into 1¼-
inch (3 5-cm)-d iameter sil icone half-dome mo lds, filling two -third s fu ll. Freeze for
30 minu t es

Mak e the hazelnut pral ine as describe d on page 316 w it h t he ingredien t qua nt it ies
liste d, t hen use t o fill t he ha lf-dome molds t o t he top , on t op of t he layer of hal f-
frozen carame l. Retu rn to t he fr eezer fo r 1 hour.
TA~TLETJ
281
FOR THE EGG WASH

Preheat the oven to 320°F {160°C). Blind bake the tartlet shells for 20 minutes Beat
the egg yolks wi t h the cream and brush the shells with the mixture. Return to the
oven for s minutes.
FOR THE ALMOND-HAZELNUT CREAM

Meanwhile, make the almond cream as described on page 314, replacing the alm ond
powder with the blended haze lnuts Fill the prebaked tartlet shell s and sprinkle wit h
the toasted haze lnuts. Return to the oven for s minutes

Gently whip the hazelnut ganache , then transfer to 1¾-inch (45-cm)-diameter sil icone
half -dome molds. Add the f roze n caramel-hazelnut praline centers, smoot h over the
t op, t hen freeze for 3 hours. Make the tip of the haze lnut by adding a little whipped
ganache on t op of the hardene d domes, t hen return to the freezer for 30 minutes.
Make the milk chocolate-colored coating as described on page 3171 then dip half the
hazelnuts in it to coat Use a metal brush to lightly scratch into the su rf ace. App ly
t he golden powder with a f ine brush. Finally, sp rink le the toas t ed almonds aro und
the tartlet.
.weetdou.g.A
282
HAZEL~UTJ
FOR THE WHIPPED HAZELNUT FOR THE WHIPPED HAZELNUT GANACHE
GANACHE The previous day, soak t he gelatin in 2 tablespoons (30g) cold water to hydrate.
1½ teaspoons (5 g) gelatin Heat the milk, add the toasted hazelnuts, then use an immersion blender to
powder break them into pieces and let infuse for 20 minutes. Passthe mil k through a
¾ cup plus 2 tablespoons conical sieve and heat again. Pour the hot milk over the couverture chocolate,
(220 g) milk
blending them together, then add the gelatin. Mix w ith an immersion blender,
½ cup (80 g) toasted
then add t he hazelnut paste and cream, and mix again. Pour into a pan and seal
hazelnuts (see page 317)
3½ ounces (100 g) by covering the surface of t he ganache with plastic wrap Refrigerate overnight
white couverture chocolate, FOR THE CREAMY CARAMEL
chopped
The next day, heat the cream, milk, 3½ tablespoons (so g) of the glucose, the
1/, cup (80 g) hazelnut paste
vanilla seedsand pods, and fleur de sel together. Heat the superfine sugar and
the remaining glucose to 365°F (185°(),then deglaze with the hot cream mixture.
FOR THE CREAMYCARAMEL Heat to 220°F(105°C),
then passthrough a conical sieve.When the caramel cools
11/, cups (330 g) whipping to 160°F(70°(),add the butter in pieces Mix wi th an immersion blender.
cream
1
/, cup (85 g) milk FOR THE CARAMEL CENTERS
1 cup (255 g) glucose powder Thin 1¼ cups (300g) of the creamy caramel wit h the milk, t hen transfer to 1¾-
3 vanilla beans, split and inch (45-cm)-diamete r half-dome mold s. Fill half of the half-dome molds w ith
scraped 2½ teaspoons (12 g) and the other half w ith 1 tablespoon (15 g). Freeze the
1 teaspoon (4 g) fleur de sel second half for 1 hour 30 minutes and keep the first half at room temperature.
V) ¾ cup (150 g) superfine sugar
f- ½ cup (1 stick/115 g) FOR THE HAZELNUT SPONGE CAKE
::::>
:z unsalted butter Preheat the oven to 175°F (80°C) In the bowl of an electric stand mixer fitted
FOR THE CARAMELCENTERS wi th a whisk attachment, beat the butter and hazelnut paste. Whip the egg
1
/, cup (80 g) milk yol ks w ith 2 tablespoons (25 g) sugar until the mixture t urns pale. Sift together
the flour and starch. Use the electric stand mixer fitted w it h the clean w hip
FOR THE HAZELNUT SPONGE attachment and a clean bowl to w hip the egg wh ites, then add t he remaining
CAKE sugar and beat until stiff. Mix the egg yo lk mixture with the butter-hazelnut
¼ cup (½ stick/50 g) unsalted
paste mixture. Gently fold in the wh ipped egg whites, then add the sifted flour
butter
3½ tablespoons (50 g) hazelnut
and starch. Once the mixture is combined, stop mixin g. Using a rolling pin, roll
paste out the mixture thinly on a baking sheet, then sprinkle with the hazelnuts.
4 large (70 g) egg yolks Bake fo r 13 minutes . Cut out 1½-inch (4-cm)sponge cake disks.
2½ teaspoons (6 g)
Make the hazelnut praline as described on page 316 Spread it over the frozen
all-purpose flour
caramel.
3 large (100 g) egg whites Add a sponge cake disk to the half-dome molds with the room-temperature
¼ cup (25 g) chopped caramel. Add the frozen caramel center s on top to make complete spheres,
hazelnuts then return to the freezer for 3 hours.
Gently whip t he hazelnut ganache, t hen transfer to 2¼-inch (55-cm)-diameter
FOR THE ASSEMBLY
half -dome molds. Add the frozen caramel-hazelnut praline centers, use the
AND FINISHING
2
/, cup (160 g) hazelnut ganache to complete the spheres, then freeze for 3 hours. Make the tip of the
praline (see page 316) hazelnut by adding a littl e whipped ganacheon top of the hardened spheres, then
3 1/, cups (800 g) milk freeze for 30 minutes. Make the milk chocolate-colored coating as described on
chocolate-colored coating page 317,then dip the hazelnuts in it to coat Usea metal brush to lightl y score
mixture (see page 317) t he surface Apply the golden powder using a fine brush. Brush the tempered
Gold luster dust chocolate over 20 by 3¼-inch (25 by 8.5-cm) acetate sheets. Heat the bottom of
10½ ounces (300 g) dark
t he hazelnuts, then place them on the chocolate in the center of the acetate
couverture chocolate, tempered
sheets. Fold up on both sides so t hat the chocolate sticks to the hazelnuts.
(see page 317)
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PECA~- 285
FOR THE CREAMY CARAMEL FOR THE CARAMELIZED PECANS

2½ tablespoons (40 g) whipping cream 2 cups (200 g) pecans
2 teaspoons (10 g) milk ¼ cup (50 g) superfine sugar
2 tablespoons (30 g) glucose powder
½ vanilla bean, scraped FOR THE PECAN PRALINE
1 pinch fleur de sel 1 cup (100 g) whole pecans
1½ tablespoons (20 g) superfine sugar ¼ cup (50 g) superfine sugar
1 tablespoon (15 g) unsalted butter ½ teaspoon (2 g) fleur de sel
Continued
FOR THE COOKIE DOUGH
'/, cup (1¾ sticks/160 g) unsalted butter,
softened
1 cup (200 g) packed 1 ight brown sugar z
3 tablespoons (40 g) packed dark brown sugar C
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V'1
1 teaspoon (13 g) hazelnut paste
1½ large (75 g) eggs (' /, cup) , beaten ,
at room temperature
2½ cups (320 g) al 1-purpose flour
2 teaspoons (8 g) fleur de sel
¾ teaspoon (3. 2 g) baking soda
1 cup (100 g) chopped hazelnuts
COO~IEJ
286
PECA~-
FOR THE CREAMY CARAMEL

Heat the cream, milk, 1½ tablespoons (20 g) of the glucose, the vanilla seeds and pod,
and fleur de sel together. Meanwhile, heat the superfine sugar and the remaining
glucose to 365°F (185°C), then deglaze w ith the hot cream mixture. Heat to 220°F
(105°C),then pass throu gh a conical sieve. When t he temperature of the caramel
drops to 160°F (70°C),add the butter. Use an immers ion blender to smooth, then
let cool. Transfer to a pastry bag fitted with a small tip and refrigerate for 3 hours.
FOR THE COOKIE DOUGH

Mix together the butter, sugars, and hazelnut paste. Add the eggs, then add the flour ,
V)
f- fleu r de sel, and baking powder. Add t he hazelnuts. Measure out and shape 1¼-ounce
:::::,
(35-g) balls, place on a nonst ick baking sheet, and refr igerate for 1 hour.
z
FOR THE CARAMELIZED PECANS

Preheatt he oven to 300°F(150°C) Toast the pecansfor 30 minutes. In a copper saucepan,
heat the sugar and 1 tablespoon (15 g) water to 230°F (no°C), th en immediate ly add
the toasted pecans. Use a silicone spatu la to stir and coat the nuts, cooking them
until they caramelize. Pour out onto a baking sheet to cool.
287
FOR THE PECAN PRALINE

Toast the pecans in the oven at 300°F (150°C)for 30 minutes. Heat the superfine suga r
w ith 1 tab lespoon (15 g) water at 360°F (180°C) until it caramelizes , then immediately
pour over the toasted pecans. Let cool and pulse with a food processo r unt il it forms
a paste, then mix with the fleur de sel in an electric stand mixer fitted with a flat
beater attachment Transfer to a pastry bag fitted with a small plain tip .
FOR BAKING
Preheat the oven to 330°F (165°C) Lightly flatten the balls of dough. Chop the
caramelized pecans and place on top of the cook ies. Bake for 5 minutes , then remove
:z
the baking sheet from the oven. Pipe three dots of pecan pra lin e on each cookie, C:
t hen bake aga in for 2 minutes. Pipe three dots of creamy caramel over the praline, ---i
V1
so that it ru ns over the sides. Let coo l, t hen pipe a little more caramel on t he cookies.
Cover with the chopped pecans, then add a few more dots of praline
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RESTING TIME : 1 HOUR

PECA~ 289
FOR THE ECLAIRS FOR THE ECLAIRS

(SEE PAGE 318) Preheat the oven to 360°F(180°C)Make the eclairs as described on page 318
1 quantity (14 ounces/400 g) w ith the caramel crumb dough and bake for 20 minutes. Increase th e oven
choux paste tempe rature to 320°F(160°C),then return to the oven for about 15 minutes
Caramel crumb dough to dry the eclairs.
1 quantity (12¼ ounces/ 350 g)
crumb dough FOR THE CARAMEL CHANTILLY CREAM
1
/ 32 teaspoon (0 .15 g) red Heat 13 cup (100 g) of the cream. Meanw hile, heat t he sugar to 365°F
1
fat-sol uble food co loring (185°C), then deglaze wi t h the heated cream. Use a blender to smooth, then
1
1,. teaspoon (0. 07 g) blue gradually add the cold cream. Mix again to whip the cream. Transfer to a
fat-soluble food co loring pastry bag fitted with a 3/s-inch (8-mm) plain tip and refrigerate
'!,. teaspoon (0. 6 g) yellow
fat-soluble food coloring FOR THE PECAN PRALINE
Light ly toast the pecans in the oven at 320°F(160°C) Heat the superf ine
FOR THE CARAMEL
sugar and 213cup (150g) water to 250°F(120°C), then add the toasted pecans
CHANTILLY CREAM
Caramelize until the mixture gives off a lot of steam. Let cool, then pulse in
a food processor unt il it's a paste to make the pecan praline Transfer to a
pastry bag fitted with a 3/s-inch (8-mm) plain tip and refrigerate.
FOR THE PECAN PRALINE
5 cups (500 g) pecans FOR THE CARAMEL GLAZE z
2 cups (400 g) superfine sugar Soakthe gelatin in ¼ cup (55g) water to soften. Boil the milk with the cream, C:
-,
glucose, and vanilla seeds and pod. Heat 1½ cups (280 g) of the superfine Vl
FOR THE CARAMEL GLAZE
sugar to 365°F(185°C),then deglaze wit h the heated cream Sprinkle in the
3½ teaspoons (10 g) ge lat in
remain ing sugar mixed with the starch and bring to a boil. Let boi l for
powder
2
/, cup (140 g) milk 2 minutes. Cool the mixt ure to 115°F(45°C), then stir in the gelatin. Use an
l ¼ cups (290 g) whipping cream immersion blender to blend until smooth, then strain though a conical
'/, cup (95 g) glucose powder sieve.
1 vani lla bean , split
and scraped
1¾ cups plus 2 tablespoons
Make fou r holes in the bottom of each eclair and fi ll with the caramel
(370 g) superfine sugar Chantilly cream, then a lit t le pecan praline. Reheatthe caramel glaze to 80°F
3½ tablespoons (25 g) (27°C) in a microwave, then coat the eclairs by dipping them in the mixture .
cornstarch Freeze for 5 minutes Apply another coat of glaze and refrigerate for a
few minutes. Make the crispy wafer cookie balls as described on page 319
FOR ASSEMBLY
Add some pieces of pecan inside the balls. Place three crispy wafer cookie
AND FINISHING
2
/, quantity (14 ounces/400 g) balls on each eclair before serving
crispy wafer cookie mixture
(see page 319)
A few pecans
ECLAl~J
290
\VAL~UT
1 cup (100 g) walnuts Preheat the oven to 340°F(170°C)Chop the walnuts.

3 large (110 g) egg whites Whisk the egg whites until they begin to form soft
¾ cup (90 g) confectioners' sugar
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peaks.Continue w hisking as you add the confectioners'
1/, cup plus 1 tablespoon (50 g)
f- sugar, unt il the whites are glossy and can form loose
:::, all-purpose flour
:z peaks.Gently fold in the flour. Bring 2 cups (480g) wate r
¾ teaspoon (4 g) salt to a boil w ith the butter and salt, then pour over the
f irst mixture and mix. Spread the batter to a thickness
of 1 mm on a nonstick baking sheet Sprinkle w ith the
walnuts. Bakefor 24 minutes, t urning the baking sheet
halfway through . Cut the wafer into 2½ by 2½-inch (6
by 6-cm) pieces
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RESTING TIME : 4 HOURS 15 MINUTES

COCO~UT 293
FOR THE CHOUX DOUGH FOR THE CHOUX DOUGH

1 quantity (14 ounces/400 g) Make and pipe the choux dough fo r Paris-Brest as described on page 312
choux dough (see page 312)
FOR THE COCONUT PRALINE
FOR THE COCONUT Preheat the oven to 300°F (150°C) and toast the coconut for 15 minutes. In a
PRALINE saucepan, heat the sugar and 1/3 cup (88 g) water until it caramelizes and, w hile
5 cups (500 g) thick
at 360°F(180°C) 1 pour over the coconut Let cool. Using a food processor, pulse
coconut shavings
until it forms a paste, then mix w ith the fleur de sel in an electric stand mixer
1¼ cups (250 g)
fitted wi th a flat beater attachment
superfine sugar
2½ teaspoons (10 g) FOR THE COCONUT PASTE
fleur de sel Preheat the oven to 320°F (160°C)Toast t he coconut for 15 to 20 minutes.
FOR THE COCONUT Transfer to a blender, add the confectioners' sugar and f leur de sel, and mix
PASTE unt il a smooth paste forms
1 cup ( 100 g) thick
FOR THE COCONUT PRALINE CREAM
coconut shavings
Make the pastry cream as described on page 314and refriger_ate for 30 minutes.
confectioners· sugar Whisk smooth, then add¼ cup (65g) of the coconut praline and 3½ tablespoons
¼ teaspoon (1 g) fleur (50 g) of the coconut paste. Make the buttercream (see page 314) the n in an
1
de sel electric stand mixer fitted wit h a whisk attachment, whip until smooth. Gently :z
combine wit h the first mixture. Refrigerate for 3 hours. C
FOR THE COCONUT --1
PRALINE CREAM FOR THE WHITE CRUMB DOUGH VI
2 cups (500 g) pastry In an electric stand mixer fitted wit h a flat beater attachment, beat the butter
cream ( see page 314) w ith the flour and brown sugar. Using a rolling pin, roll to a th ickness of
1½ cups (400 g) ¼ inch (5 mm) Freeze for 15 minutes. Brush the frozen crumb dough with
buttercream (see page 314)
the egg whi te, then sprinkle with the coconut Place a sheet of parchment
FOR THE WHITE CRUMB paper over the top and use a rol Ii ng pin to press the coconut into the crumb
DOUGH dough. Cut out ten 2½-inch (6-cm)-diameter disks and cut out the centers
7 tablespoons (100 g) w ith a ¾-inch (20-mm) plain tip fo r individual Paris-Brests. If making one
unsalted butter large Paris-Brest, cut a 7¼-inch (18-cm)-diameter disk with a 5-inch (12-cm)
¾ cup plus 2 tablespoo ns opening in the center.
(110 g) al 1-purpose flour
½ cup (125 g) packed FOR ASSEMBLY AND FINISHING
light brown sugar Preheat t he oven to 360°F (180°C) Place the cut crumb pieces over the choux
2 teaspoons ( 10 g) egg white paste. Dust with confectioners' sugar and bake for 40 minutes, then dry in
2½ tablespoons (15 g) the oven at 320°F(160°C)Cool, then slice the Paris-Brest(s)in half. Flatten the
shredded coconut
bottom part of the choux pastry and pipe in the coconut praline cream, using
FOR ASSEMBLY AND a pastry bag wi th a fluted t ip to make litt le swirls. Pipe six dots of coconut
FINISHING praline on top. Cut the top(s) using a correctly sized cookie cutter so that
Confectioners' sugar they are well rounded, then place on top. Sprinkle the cookies wit h shredded
Shredded coconut coconut
PA~IJ-13~EJ
T
294
COCONUT
FOR THE COCONUT GANACHE FOR THE COCONUT DACQUOISE

1½ sheets (3.5 g powdered) gelatin 1½ cups (185 g) confectioners · sugar
2 cups (500 g) coconut puree 1 cup (115 g) shredded coconut
1¾ ounces (50 g) white couverture ¾ cup (75 g) ground almonds
chocolate, chopped 1 cup (225 g) egg whites (about 7 large eggs)
1 cup (250 g) whipping cream 1/, cup (75 g) superfine sugar
FOR THE COCONUT SHORTBREAD FOR THE COCONUT CREAM

Shortbread 1 (4 by 4-inch/10 by 10-cm) piece fresh
2 large (30 g) egg yolks coconut (2 ¾ ounces/75 g)
1/, cup (65 g) superfine sugar 1½ cups (350 g) coconut puree
5½ tablespoons (75 g) unsalted butter,
2
/, cup (150 g) coconut milk
V\ softened 2¼ teaspoons (6 g ) x anthan gum
I- 2 tablespoons (30 g) Mali bu rum
::>
¼ teaspoon (1. 5 g) salt
z ¾ cup (100 g) al 1-purpose flour
2
/, cup (150 g) whipping cream
1 tablespoon (7. 5 g) baking powder ½ cup (100 g) mascarpone cheese
½ cup (50 g) toasted ground coconut
FOR THE WHITE GLAZE
(see page 316)
1¼ cups (300 g) white starch glaze
½ cup (115 g) cocoa butter
(see page 319)
TIP
Be aware that this recipe requires long resting times.
Start making it 2 days before serving.
ENT~EA\ETJ
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RESTING TIME: 12 HOURS + 7 HOURS + 10 HOURS

296
COCO~UT
FOR THE COCONUT GANACHE
Two days in advance, soak t he gelat in in 3 teaspoons (15 g).cold water. Bring the
coconut puree to a boil , then pour it over the chocolate. Mix we ll to melt the chocolate.
Add the drained gelatin while the mixture is still warm. Refrigerate for 12 hours.
FOR THE COCONUT SHORTBREAD

The next day, in the morning , preheat the oven to 360°F (180°C).In an electr ic stand
mixer f itt ed with a wh isk att achment, beat the egg yolks with the suga r unti l pale.
Change to a flat beater at tachment, then beat in t he butter. Add the salt, then the
fl ou r sift ed together w it h the baking powder Cont inue mixing for a few moments
until the mixture becomes smoo t h, mak ing su re not to give it too much body. Roll
Vl
f- the dough out to a thickness of 1/a inch (3 mm) Bake for 10 minutes Once cooked, use
::)
a food processor to break the shortbread up into smal l pieces Mix with the ground
z
coconut, then the cocoa bu tt er. Using an of fset spatula, spread th is mixture into a
6½-i nch (16-cm)-diameter cake ring Refrigerate for 1 hour.
FOR THE COCONUT DACQUOISE

Preheat the oven to 360°F (180°C) Sift together the co nf ectione rs' sugar, coconut, and
almonds. Use an electr ic stand mixer fitted w it h a wh isk attachment to beat the egg
w hit es, then gradual ly add th e su perf in e sugar and beat un t il st if f. Add t he sift ed
ingredients, mixing with a silicone spatu la Using a pastry bag f itte d wi t h a tip, pipe
the mix t ure into a 6½-inch (16-cm)-diameter cake ri ng, then bake for 12 minutes. Let
cool on a rack
E~T~EA\ETJ
297
FOR THE COCONUT CREAM

Tap the fresh coconut all over with a rolling pin to detach the pulp from the shell.
Break it into pieces , then mix with the coconut puree and coconut milk. Use an
immers ion blender to mi x, sprink ling in the xanthan. Make sure that no coconut
pieces are lef t Add the rum . In an electric stand mixer fitted with a w hisk attachment,
lig ht ly whip the cream and mascarpone , then add this mixture to the coconut mixture.
Refrigerate for 3 hou rs. Make the dessert center by pouring the coconut cream over
the dacquoise in a 6½-inch (16-cm)-diameter cake ring. Freeze for 3 hours.

In an electric stand mixer fitt ed w ith a whisk attachment , smooth the coconut
z
ganache. Whip the chilled whippi ng cream w ith a wi re whisk, then combine w ith t he C
smoothed ganache. Assemble t he coconut ent remet s in a 7¼-inch (18-cm)-diameter -I
l/l
cake ring , lin ed with a Rhodold acetate strip . Star t with the coconut shortbread , th en
cover with the whipped ganache. Also use the ganache to fill to the edges of the
cake ring. Place the dessert center over the top and press lightly, then cover with the
whipped ganache. Smooth wit h a spatula Freeze for at least 10 hours before glazing
FOR THE WHITE GLAZE

The next day, make the white starch glaze as described on page 317 Pour the glaze
over the frozen dessert, w ith the latte r placed on a rack over a plate so that it is
completely coated.
298
COCONUT
FOR THE COCONUT FOR THE COCONUT DACQUOISE
DACQUOISE Preheat the oven to 375°F (190°C) Sift together the confectioners' sugar,
2
/, cup (75 g) coconut, and almonds. Use an elect ric sta nd mixer f itte d wit h the wh isk
confectioners' sugar
attachment to beat t he egg wh ites, then gradually add t he superf ine sugar
½ cup (50 g) shredded
coconut and beat until stif f. Add the sifted ingredient s, mixing with a silicone spatula .
'!, cup (30 g) ground almonds Spread the mixture S/sinch (1.5cm) thick on a sheet of parchment paper, then
3 large ( 100 g) egg whites bake for 7 to 8 minutes, keeping an eye on it Let cool on a rack, then cut out ten
superfine sugar
1¼-inch (35-cm)-diameter circles with a cookie cutter. Freeze for 30 minutes.
FOR THE PASSION FOR THE PASSION FRUIT-COCONUT CENTERS

FRUIT-COCONUTCENTERS Heat toget her half of the passion fruit puree and half of t he coconut puree
1 cup (230 g) passion Add th e agar mixed w it h the superfine sugar, then boil for 2 minutes. Let cool.
fruit puree Use a food processor to mix on low speed, then gradually add the remaining
¾ cup (170 g) coconut puree
purees Stir in the passion fruit seeds using a silicone spatula Pour int o 1¼-
1½ teaspoons (4 g) agar
powder inch (3-cm)-diameter silicone half-dome molds and freeze fo r 2 hours.
¾ cup (48 g) superfine sugar Unmold, t hen fill th e half-dom e molds w ith more of th e mixture. Place the
2 ounces (60 g) passion frozen domes on top to make spheres. Freeze for 1 hour.
fruit seeds
FOR THE COCONUT MOUSSE
V\ FOR THE COCONUT
f-
Soak the gelatin in 1h cup (70 g) cold wa t er to soft en. Heat one-third
:::, MOUSSE of the cocon ut puree, th en add the drain ed gelatin. When t he mixture
z 5 sheets (12.5 g powdered)
gelatin starts to thick en, mix in the remai ni ng cold coconut puree and the rum
2 cups (500 g) coconut Use an elect ri c stand mixer f itted with a wh isk attachment to beat the
puree egg wh it es, th en gradual ly add t he superfine sugar and beat until st iff.
1 tablespoon (15 g)
Mali bu rum Combine this meringue with th e coconut pu ree mixtu re. Wh ip t he cream
3 large (90 g) egg whites in an electr ic stand mixer fitted with a whisk attachment, then combine
½ cup (100 g) superfine wi th t he previous mixture The mousse sho uld be "dense" for assemb ly,
sugar
so th at th e centers do not sink. Pipe t he mousse in to t he first sectio n of
1 cup (250 g) whipping
cream 1¾-inch (4 5-cm)-diameter sphere molds . Insert a dacquoise circle and a
passion fruit-coconut center in each mold. Add th e second part of the
FOR ASSEMBLY mold , th en f ill with the remain ing coconut mousse, being careful not to
AND FINISHING incorporate any air bubbles. Freeze fo r 3 hours.
White coating
¾ cup (200 g) coating FOR ASSEMBLY AND FINISHING
mi x ture (see page 317) Unmold the frozen spheres and smooth to remove any potential imperfections.
White glaze Make the white coating mixture as described on page 317 then coat t he spheres
1
¾ cup (200 g) white
starch glaze (see
by dipping them in the coat ing. Also make the white glaze as described on
page 319) page 3171 t hen coat the spheres by dipp ing the m. Arrange the coconut chips
Coconut chips (see attractively around each coconut sphere
page 316)
POA\PONJ
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Pl~E ~UT 301
3 large eggs (110 g) egg whites Preheat the oven to 340°F(170°C)

¾ cup (90 g) confectioners' sugar Whisk the egg w hites wi th the confectioners' sugar
1
/, cup (50 g) al 1 -purpose flour
and flour. Bring 2 cups (480 g) wat er to a boil with
the butter and salt, then pour over the first mixture
1 teaspoon (4 g) salt
and mix. Spread the mixture to a thickness of
¾ cup (100 g) pine nuts (pignoli)
3 /s inch (1 cm) on a nonstick baking sheet Sprinkle
with the pine nuts. Bake for 24 minutes , t urning

the baking sheet hal fway. Cut the wa fer into 2½
by 2½-inch (6 by 6-cm) pieces.
302
PIJTACHIO
FOR THE CHOUX PASTE FOR THE CHOUX PASTE
1 quantity Make and pipe the choux paste for Paris-Brest as described on page 312.
(14 ounces / 400 g) choux
paste (see page 312)
FOR THE PISTACHIO PRALINE
Preheat th e oven to 300°F(150°C)and to ast the pistachio nuts for 15 minutes. In
FOR THE PISTACHIO a saucepan, heat the superfine sugar and 1/3 cup (Sog) water unt il it caramelizes
PRALINE and, w hile at 360°F (180°C),pour over the pistachio nuts. Using a food processor,
4 cups (500 g) pistachio nuts
pulse unt il it forms a paste, t hen mix w ith the fl eur de sel in an electric stand
1¼ c ups (250 g)
mixer fit ted w ith a flat beater attachment.
s uperfine su gar
2½ teaspoon s ( 10 g) FOR THE PISTACHIO PASTE
fleur de sel Increase the oven temperature to 360°F (180°C).Toast the pistachio nuts for 15
FOR THE PISTACHIO to 20 minutes. Using a powerfu l blender, blend them wit h the confect ioners'
PASTE sugar and f leur du sel unt il a smooth paste fo rms.
¾ cup (100 g) pi stachio nuts PRALINE CREAM
FOR THE PISTACHIO
1 tablespoon (7 g)
Make t he pastry cream as described on page 314 and refrigerate for 30 minutes
confectioner s· sugar
A few grains (0.2 g) Whisk smooth, then add /3 cup (go g) of t he pistachio prali ne and ¼ cup {60 g)
1
fleur de sel of the pistachio paste. Make the buttercream as described on page 314 and
whip unt il smooth in an electric stand mixer fitted wi t h a w hisk attachm ent.
FOR THE PISTACHIO
Gently combi ne w ith the f irst mixt ure. Refrigerate for 3 hours.
PRALINE CREAM
2¼ cups (600 g) pastr y FOR THE GREEN CRUMB DOUGH
V)
f- cream (see page 314) In an electric stand mixer fitted w it h a flat beater attachment, beat the butter
::i 2 cups (520 g) buttercream wit h t he f lour, brown sugar, green food coloring, and red food coloring Using
z: (see page 314) a rollin g pin, roll to a t hickness of ¼ inch (5 mm) Freeze for 30 minutes. Brush
FOR THE GREEN CRUMB the frozen crumb dough w it h the egg white, then sprinkle with th e pistachio
DOUGH nuts. Place a sheet of parchment paper over the top and use a rolling pin to
7 tablespoons (100 g) press the pistachios into the crumb dough. Cut out ten 2½-inch {6-cm)-diameter
unsalted butte r circles and cut out the centers w ith a ¾-inch (20-mm) plain tip for indiv idual
1 cup (125 g) all-purpose Paris-Brests. If making one large Paris-Brest, cut a 7¼-inch (18-cm)-diameter
flour circle with a 5-inch (12-cm)opening in the center.
½ cup ( 125 g ) packed
light brown sugar FOR THE TOASTED PISTACHIO NUTS
¼ teaspoon (1 g) green Preheat t he oven to 300°F (150°C)and to ast the pistachios for about 15 minutes,
food coloring or until they have an even color.
'la teaspoon ( 0 . 7 g)
red food coloring
1 large egg white Preheat the oven to 360°F(180°C) Place the cut crumb pieces over the choux
2
/, cup (80 g) Sicilian paste. Dust w ith confectione rs' sugar and bake for 40 min utes, the n dry in
pistachio nuts t he oven at 320°F {160°C) for 10 minutes. Cool, then slice the Paris-Brest(s) in
half Flatten th e bottom part of the choux pastry, then use a past ry bag with
FOR THE TOASTED
a flu ted tip to pipe in the pistachio praline cream, making little swir ls Add
PISTACHIO NUTS
¾ cup (100 g ) pi stac hio the toasted pistachio nuts. Pipe six dots of th e pistachio praline on top. Cut
nuts the top (s) using a correct ly sized cookie cutter so that they are well rounded,
th en place on to p. Sprinkle with toasted pistachios and the pistachio skins
FOR ASSEMBLY
and dust w it h confectioners' sugar.
Pistachio skins
Confectioners ' s ug a r
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PIJTACHIO 305
7 tablespoons (100 g) unsalted butter Heat the butte r until lightly brow n and gi v ing off a
½ cup (60 g) ground Sicilian nutty scent
pistachio nuts. plus ¾ cup (100 g)
Sicilian pistachio nuts, chopped
Preheat the oven to 360°F (180°C)
1 cup (110 g) confectioners· sugar
Mix the ground pistachio nuts , confectioners ' sugar , z
¼ cup (35 g) cake flour C:
1 teaspoon (5 g) pistachio paste and flour, then combine w it h the pistachio paste. Add -l
VI
3 large (100 g) egg whites. the egg whites, then combine with the warm browned
at room temperature butter . Let cool
Fleur de sel
Pour into 1¾-inch (45 -cm)-diameter silicone half-dome
molds , using ½ ounce (12 g) mixture for each mold .
Sprinkle with the chopped pistachios and bake for
6 minutes .
Sprinkle a pinch of fleur de sel on each financier and

serve
306
FOR THE LEMON, PEANUT, FOR THE COATINGS

AND PISTACHIO SPONGE CAKES Lemon cubes (lemon-yellow coating)
2¾ cups (260 g) ground almonds 1¼ cups (300 g) coating mi x ture
1 cup (225 g) packed light brown sugar (see page 317)
10 large (330g) egg whites ¾ teaspoon (4 g) yellow fat-soluble
6 large (105 g) egg yolks food coloring
2 tablespoons (30 g) coffee paste
Pistachio cubes (pistachio-green coating)
¼ cup (60 g) whipping cream
1
/, cup (65 g) superfine sugar
(see page 317)
1/a teaspoon (1 g) salt
¾ teaspoon (4 g) green fat-soluble
1 cup (2 sticks/210 g) unsalted butter
food coloring
¾ cup (105 g) all-purpose flour
¼ teaspoon (1 g) yellow fat -so luble
1½ teaspoons (6 g) baking powder
food coloring
f- ½ cup (60 g) Sicilian pistachio nuts,
...... coarsely chopped Peanut cubes (white coating)
::::>
Zest of 4 lemons 1¼ cups (3 00 g) coating mixture
a::: (see page 317)
u.. 1/2 cup (60 g) fresh peanuts ,
coarsely chopped
UJ
FOR FINISHING
_J
FOR THE CENTERS Lemon cubes (gold leaf)
a..
...... Lemon cubes ( lemon preserves) 2 sheets gold leaf per cube
f- ¾ cup (180 g) lemon juice Pistachio cubes (pistachio-green glaze)
_J
::::> 2½ tablespoons (30 g) superfine sugar 1¼ cups (300 g) neutral glaze

::;: 2 teaspoons (5 g) agar powder (see page 3 17)
4 finger limes (2 ounces/55 g) , 2 tablespoons (10 g)
finely chopped edible silver luster dust
¼ cup (4 0 g) lemon supremes, 1/a teaspoon (0. 5 g)
cut i nto pieces green fat-soluble food coloring
1 cup (170 g) candied lemon ¼ teaspoon (1. 5 g) yellow fat-soluble
(store-bought), finely chopped food coloring
(pistachio praline) ½ teaspoon ( 1.5 g) vanilla powder
Pistachio cubes
¾ cup (100 g) pistachio nuts Peanut cubes (white glaze)
¼ cup (50 g) superfine sugar 1¼ cups (300 g) neutral glaze (see page 317)
½ teaspoon (2 g) fleur de sel 2½ tablespoons (25 g) cornstarch
Peanut cubes (peanut praline ) ¼ cup (2 0 g) titanium white fat-soluble
'/2 cup (100 g) peanuts food coloring
¼ cup (50 g) superfine sugar Continued
½ teaspoon (2 g) fleur de sel
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RESTING TIME: 2 HOURS 30 MINUTES

308
FOR THE LEMON, PEANUT, AND PISTACHIO

SPONGE CAKES
Preheat the oven to 360°F (180°C) Mix the almonds with ¾ cup plus 2 tablespoons
(195 g) packed bro w n sugar , 2 of the egg whites , and the egg yolks , coffee paste ,
cream ,¼ cup (45 g) of the superfine sugar, and the salt Melt the butter and keep it
wa rm. In an electric sta nd mixer fitted with a whisk attachment , w hip the remaining
egg w hites , then add 2½ tab lespoons (30 g) supe rfine sugar and beat until st iff . Mix
the warm bu t ter into th e almond mixture , then add the flour and baking pow der,
and , f inall y, t he stif fened egg w hites . Divi de the mixture among three mixing bo wl s.
To the f ir st bo wl, add the pistachio nuts ; to the second, add the lemon zest; and to
the third , add the peanuts. Pour each mixture into a 12 x 16 inch (30 x 40 cm) baking
sheet and cook fo r 10 minutes , turn ing the sheet in the oven halfway .
FOR THE LEMON PRESERVES

f-
H Heat ½ cup (120 g) water w ith the lemon ju ice, then add the superfine sugar mixed with
:::> the agar . Boil for 2 minutes , then cool rapidly by pouring into a pan and refrigerating
a:::
LI.. for 30 minutes . When it is cold, use an immersion blender to mix, being careful not
to beat in any air . Add the finger limes, lemon supremes , and candied lemons.
LU
_J
a..
H
f-
FOR THE PISTACHIO PRALINE
_J Preheat the oven to 300°F (150°C) Toast the pistachios for 15 minutes. In a saucepan ,
:::>
::;: heat the superfine sugar and 1 tab lespoon (15 g) water until it caramelizes at 360°F
(180°c), then pour over the pistachio nuts on a Sil pat baking mat Let cool. Using a
food processor , pulse until it forms a smooth paste, then mix with the fleu r de sel
in an electr ic stand mixer fitt ed with a flat beater attachment
FOR THE PEANUT PRALINE

Preheat the oven to 300°F (150°(). Toast the peanuts for 15 minutes. Heat the superfine
sugar and 1 tablespoon (15 g) water until it caramelizes at 360°F (180°C), then pour
over the toasted peanuts. Transfer to a Sil pat or parchment paper and let cool. Using
a food processor , pulse until it forms a smooth paste, then mix with the fleur de sel
in an electr ic stand mixer fitted with a flat beater attachment
309
FOR THE CUBE ASSEMBLY

Cut out 27 squares of sponge cakes using 1¼-inch (3-cm)stainless steel square cutters.
Pipe the corresponding mixture for each sponge cake on top: lemon preserves for
the lemon sponge cake; peanut praline for th e peanut sponge cake; and pistachio
praline for the pistachio sponge cake. Repeat the process a second time, adding a
cake layer and then piping on the filling, completing the cubes wi th a last sponge
cake square on top. Freezefor 2 hours. When the cubes have hardened, unmold them.
FOR THE CUBE COATING

Make the lemon-yellow, pistachio-green, and white coatings as described on page 317,
adjusting the quantities and colorings to those specified for each (see ingredients
list page 306) Stick a toothpick through each cube and dip it into its corresponding
coating, heated to 75°F(25°() the lemon-yellow one for the lemon cubes, the pistachio-
green one for the pistachio cubes; and the white one for the peanut cubes.
3:
C
r
FOR THE CUBE FINISHING -i
Cover each lemon cube completely with two sheets of gold leaf. Make the pistachio- .,,
1-4
green and the white glazes as described on page 317, adjust ing the quantities and r
m
colorings to those specified for each (see ingredients list page 306) Dip t he pistachio
"TI
cubes in the pistachio-green glaze and the peanut cubes in the white glaze.
;;o
C
1-4
-i
FOR THE RUBIK ' S CAKE ASSEMBLY
Place layers of nine cubes on three 4-inch (10-cm)-square stands and pile them up
on top of each other. You can adapt this recipe using other flavors and finishings
inspired by recipes from the book to create different cubes.
~ECIPEJ 313
CRISPY WAFER COOKIES For the ___

cl~trem e
2'/, large (85 g) egg wl1i tes ( 'Ii cup) In an electr;c star1c rnixcr fitted with a dougl1 hooK, make the
1
1, cup (72. 5 g) confectioners· sugar detrcrnpe by rrnx1r1g·1, cup (130g) water, the salt, vinegar, butter,
',\ cup (36 g) all-purpose flour· a11dflour for about 1srrnr1utes,until a smooth dough forms
1 tablespoon (7 g) starch
Roll ou, the detrempe to a t11ic.k11ess
of 3
/. inch (10 rnrn),
2¾ tablespoons (37. 5 g) unsalted butter
1/, teaspoon (3 g) salt rmk1r1ga 1s-1rch (38-cm) square
1
Place tlie detrcmpe rn ti1e middle of the beurrc manie, then

PrchcJt the oven to 3Go°F(180°C) lrI a ·111x1I1g bowl. wlmk tilt' told e,:i.chedge ove' to encJse the detrempe Make the dough
egg ,,vhrtes, cor1fect1oners' sugJr, flour, ar,d s:.arcl1tugcthcr with srx simple turns Start by rolling out the dough, then
B01: 1 1.'2 cups (36S g) wJter wrth the butter dric sail tl,en told 1t over on itself to m2ke U1e fir'>t tum Refrigerate for
pow over· the first mixture . lo llldke the bdils put the wafer -: hour Repeat trrs process ar10U1erfive tIrnes, making sure
cookie dough irto a pastry bJg wrthout a tip, ther, cut tlw to retrigl.:'rate tor :i ilour between each tum
end or the bJg J11dpipe squJres onto d bak1r1gsl1cet llakc 111
the top of 2 deck overI for about 1s rrIrr1utes urIt1. the waff:: f-or a
-------·--~ Saint-Horore
---
-
turns golden Remove from the over1, tear 1r1toprcu.·s drlc 1 n this cc1sc,the dough shou!c be rnade the previous ddy
scrunch 11110 balls Using J rolling prn roll It 0"It to f, 1rrch(2 mrn) and refrigerate
for 24 hours The next day, bake t11edough between two
baking slwct', for HJ llllllUtes ell 36o'F (180'() Cut out 3',\ inch
PUFF PASTRY DOUGH
(8 5-cm)diJrnctc' disks for the s111allSarnt HoriorE'Sand a J'i.,-
For t11e kneaded butter (beurre man ie)_
nch (18 cm)ciramcte:r (1rsktor a large Saint-Honore to serve
l'/, cups (111/, ounces/330 g) unsalted dry butter
(84% fat content). at room temperature eight people, ther1 place the d,sks belwee" the two bak1r1g
1 cup (135 g) pastry flour sheets Return to t11eoven tor :5 minutes at 36ol (18o'C)
Remove the t:ppcr baking sheet arid dust with confeclior1ers'
For the wateccloLJgh (cl_ttrem e) sugar· Finally, bake fo1·s minutes Jt :iGoT (180'C),thcr1 brow 1 1
2 teaspoons ( 12 g) salt rn a deck or ovcr1 at 480"1--(2so"C)

teaspoon (3 g) distilled white vinegar
7 tablespoons (100 g) unsalted butter. softened
2'/, cups (315 g) pastry flour
For the beurre manie

In an electrrc stand mixer fitted with a flat beater attachment,
beat tlw butter with thc flour for about 10 minutes Using a
rolling pIr1,roll out the beurre mani!' to makr a 16 by 45 inch
(Ml by 115cm) rectangle tnat is s; inch (10 mm) thick
3 16
NUTJ
SUGAR- COATED RHUBARB COCONUT CHIPS
5 stalks rhubarb 5 cups (1 kg) superfine sugar
1½ cups (300 g) pearl sugar 5 fresh coconuts
1 large egg white (30 g)
l½ tablespoons (15 g) superfine sugar Make a syrup with 4¼ cups (1 kg) wate r and the superfine
1 teaspoon (5 g) vanilla sugar
sugar. Using a rolling pin, tap the fresh coconuts all over
1 teaspoon (5 g) honey
to detach the pulp from the shell. Break it into pieces, then
use a vegetable peeler to make long thin slices. Pour a little
The previous day, rinse the rhubarb stalks. Mix the pearl
syrup over these slices, then roll them up. Transfer to a Silpat
sugar and egg wh ites. Cover the surface of a plate or pan
baking mat, then let dry in a warm dry place for 24 hours.
with the superfine sugar, then place the rhubarb stalks on
To keep for longer, store in a container away from moisture.
top. Dust with the vanilla sugar and add a drizzle of honey on
each rhubarb stalk Cover the stalks with th e pearl sugar-egg
whites mixture until about 3/ 8 inch (1 cm) above the stalks. CHESTNUT CHIPS
Cook in a deck oven at 360°F (180°C) for 45 to 50 minutes,
5 cups (500 g) chestnuts
according to the size of the rhubarb stalks. When cooked,
transfer the rhubarb stalks to a perforated pan and let drain
Preheat the oven to 360°F(180°C) Mix the superfine sugar
overnight over a bowl . The next day, retrieve the Juice and
with 1/3 cup (100 g) water in a saucepan and bring to a boil,
use the rhubarb pulp.
then let cool to 85°F(30°C)to make a syrup Cut the chestnuts
into thin slices, then dip into the syrup and place on a Sil pat
RHUBARB CHIPS baking mat on a baking sheet Bakeand toast for 10 minutes
5 stalks (100 g) rhubarb
Preheat the oven to 160°F(70°C). Using an adjustable-blade

TOASTED SHREDDED COCONUT
Shredded coconut
slicer or mandoline, cut the rhubarb into thin slices, then
bake and dry for 4 hours
Preheat the oven to 360°F(180°C)Placethe shredded coconut
on J baking sheet, then toast in the oven for s minutes. (For
PINEAPPLE CHIPS toasted ground coconut, grind in a food processing)
¼ pineapp l e. cored and peeled
(1 cup/150 g)
½ cup (100 g) superfine sugar HAZELNUT PRALINE
2¼ cups (300 g) whole unskinned hazelnuts
¾ cup (150 g) superfine sugar
Preheat the oven to 140°F(60°C)Using a knife or a mandoline,
1½ teaspoons (6 g) fleur de sel
cut the pineapple into thin slices. Make a syrup by heating
½ cup (126 g) water and the superfine sugar in a saucepan,
Preheat the oven to 300°F(150°C)and toast the hazelnuts for
then immerse the pineapple slices in this mixture. Transfer
30 minutes. Heat the superfine sugar and 3 tablespoons (48g)
to a Silpat baking mat and let dry in the oven for 4 hours
water to 230°F(110°C),then add the hazelnuts. Caramelize
well, then pour onto a Silpat baking mat Let cool. Using a
food processor, pulse to obtain the texture of praline with
crunch, then mix with the fleur de sel In an electric stand
mixer fitted with a flat beater attachment
322
~ECIPE LIJT
CIT~UJ F~UIT JTONE F~UIT
BERGAMOT APRICOT
Bergamot pebbles 19 Apricot tartlets 70
Bergamot madeleines 20 Rosemary-apricot ta rt 75
Roasted apricots with lavender 77
LEMON
Lemons 23 MIRABELLE PLUM
Lemon millefeuille 24 Mirabelle plum tart 80
Lemon babas 26
Lemon tartlets 28 NECTARINE
Lemon-pepper eclairs 31 Normandy nectarine tart 83
LIME PEACH
I- Lime and ol ive oil tartlets 32
V) Peach-verbena tartlets 86
H Lime shiso 34 Peacheswith almond milk 91
...J
Lime tart lets 36
w
a..
H DRIED LIME
u Dried Ii me-Tim ut pepper tartlets 41
w
a:::
CLEMENTINE
Clementine tartlets 45
Clementine pepper 48
KUMQUAT
Kumquat Basque cake 50
ORANGE
Orange tart 53
Orange tartlets 55
Orange-jasmine eclairs 56
GRAPEFRUIT
Grapefruit tartlets 60
Grapefruit from age blanc 63
323
Jl\ JII W11 T~OPICAL F~UIT

QUINCE PINEAPPLE
Tatin-style pressed quince 98 Pineapple , avocado 135
MELON AVOCADO
Peppered melon 100 Avocado-coconut eclairs 136
PEAR BANANA
Chocolate-b lack truffle pizza 105 Banana pie 139
Pear tartlets 106 Fluffy banana-lemon verbe na tart 141
Pear and almond tart 111
Charbroiled pears 112 PASSION FRUIT
Pure passion tartlets 142
APPLE Passion f ruit-ginger eclairs 147
Apple-di ll tartlets 116
Candy app le tartlets 121 KIWI
App le tart 124 Pure kiwi entremets 148
LYCHEE
Silver lychee Saint Honore cake 152
Lychee-geranium roses 157
MANGO
Mango, van i Ila, and ginger 161
Mango-passion fruit raviol i 162
Continued
324
WILi) F~UIT
CRANBERRY
Cranberry millefeuille 171 FIG
Fig ta rtle ts 216
BLACK CURRANT Fig cookies 220
Black curra nt sorbet 172 Fig tart 223
CHERRY WILD STRAWBERRY

Cherry tart lets 175 Wild st rawberry tart lets 224
Cherry tart to share 176
Cherry beets 178 BLACKBERRY
Wild blackberry tart 227
STRAWBERRY
I-
V) Strawberry vacherin 184 BLUEBERRY
H
_J
Strawberry tart lets 187 Blueberry waffles 228
Strawberry basil tart 191 Wild blueberry tart 231
w Fraisier cake 192
c....
H
GRAPE
u
w RASPBERRY Raisin-vanilla rolls 233
ｾ＠
Raspberry tart 196 Kouglof 234
Raspberry-thyme Saint-Honore cake 198
Flaky brioche 203 RHUBARB
Framboisier cake 205 Strawberry-rhubarb eclairs 236
Rhubarb spheres 239
RED CURRANT
Red curran t French toast 206
325
NUTJ A\ULTIPLE F~UITJ

Rubi k's cake 306
ALMOND
Almond scones 249
Almo nd Paris-Brest 250
Almond eclai rs 254
Almond galette 257
CHESTNUT
Chestnut tart lets 260
Mont blanc 263
Chestnut, hazelnut, and lemon 267
PEANUT
Peanut rol ls 271
Peanut cookies 272
HAZELNUT
Hazelnu t Paris-Brest 275
Hazelnut cro issants 276
Hazelnut ta rtlets 279
Hazelnuts 282
PECAN
Pecan-caramel cookies 285
Pecan eclai rs 289
WALNUT
Walnut wafers 290
COCONUT
Coconut Paris-Brest 293
Coconut ent remets 294
Coconut pompons 298
PINE NUT
Pine nut wafers 301
PISTACHIO
Pistachio Paris-Brest 302
Pistachio f inanciers 305
326
J
ll\JCi~E[)IEl\JT
AGAR ISOMALT
A natural plant-based setting agent extracted from The ideal sugar substitute fo r making decorations
red algae. using sugars, such as pu lled sugar or angel ha ir .
ASCORBIC ACID KAPPA CARRAGEENAN

A powder used to prevent the oxidization of fruit A plant-based ge lli ng agent, mainly used to make
Avai lable in specialty stores or on line. gelatins and coatings.
BAUMES DES ANGES LUSTER DUST

A fe w drops of these natura l flavor ings add the flavo r A spa rki ng food powder that can be applied using a
of the product to the mixture brush to pastries to make them shine.
>- B~TON HONEY NEUTRAL GLAZE

0::::
<( Collected in an urban environment, this honey is This sugar, water, and glucose syrup mixture is used
Vl renowned for its complex flavor to cover past r ies. It gives th em a shine and helps them
Vl
0 hold their shape.
_j
l!)
COUVERTURE CHOCOLATE
Chocolate wit h a high cocoa butter content, used in PECTIN NH
pastry and confect ione ry making Available in specialty A natural thickener that can be ext racted from different
stores or on line. fruits, such as app les or grapes. Available in specialty
stores or on line.
CUSTARD POWDER
A starch-based powder used as a thickener, particularly SARAWAK PEPPER
to make creams or f lans. Available in large grocery A black pepper from Ma laysia used for it s woody and
stores, specialty stores, or on line It can be replaced fruity aromas.
with Marzena cornstarch or flour.
STABILIZER
DOLC MATAR6 A food add itive used to add texture to a food or keep
A sweet red wine with berry and candied fruit aromas. it at a certain consistency.
FAT-SOLUBLE FOOD COLORING SUPER NEUTROSE

Also known as liposoluble food coloring, powdered A stabilizer for use in ice creams and sorbets that
food co loring that dissolves in fats, as opposed t o absorbs water from their mixtures and giv es them
wa te r-soluble food coloring, wh ich disso lves in water. body.
Used to decorate chocolate, sweet pastry, or almond
paste. PCB is a high -qualit y brand of food coloring. TARTARIC ACID
A powder used as an emulsifier, it is used in pastry
GLUCOSE POWDER making to stimulate and stabilize flavors and colors.
Used to improve t he texture and preserve ice creams
without making them too sugary. Available in specialty
stores or online.
327
TITANIUM DIOXIDE VERJUICE

A chemical element used in pastry making as a food Acidic Juice extracted from green grapes.
colo ri ng. It is used t o whiten mi xtures and make t hem
shine. Avai lab le in specialty stores or online. XA NTHAN GUM
Emulsifying powde r w it h strong t hickening qualities
TRIMOLINE (INVERTED SUGAR)
Sugar t hat comes in a wh it e paste. It adds a moisture YU Z U
and improves pre servat ion. It can be replaced with An Asian ci t rus fr uit that is commonly used in Japanese
acacia honey. cuisine . Avai lab le in Asia n grocery stores.
TECHr\JIQUEJ
BAIN-MARIE (COOK IN A) COAT A SPOON
A cooki ng met hod for cooking foods in a bowl that Cook a mixture unti l it is thi ck enough to coat a spoon
is placed over a saucepan containing boiling water. without running off. If you run your finger t hrough t he
mi xt ur e, the line should remain visible.
BLANCH AND PEEL
Removing t he skin of a produc t after having scalded it COVER WITH PLASTIC WRAP
IN CONTACT
BLIND BAKE Place t he plas t ic wrap di rect ly in contact wi th a crea m
Prebake or bake a tart shell covered with par chm ent or mixture to make sure it isn't in co nt act with the air
paper and fi lled w ith dried beans o r pie weights to Th is wil l prevent conde nsation and the forming of a
make sure that the shell retains its shape. film on the surface.
BROWN THE BUTTER CRIMP

When the butter has melted , the w hey at the bottom Make sma ll indents around t he edges of a pastry crust
of the saucepan star t s to carame lize1 giving the butter usin g your fingers , a pastry pincher , or a knife
a sub tl e nutty smell. Make sure not to let it burn - this
wi ll mak e it bit t er. EMULS If Y
Vigoro usly mix a mixture to incorporate air into it
CHURN
Process an ice cream or sorbet mixture in an ice cream HULL
maker or a freezer until it solidif ies. Remove the stem from straw be rr ies.
Continued
COAT
1. Complete ly cover a food or mixtu re w ith a liquid
2. Completely cover, o r enrobe, an eleme nt with a
t hi cke r or thinner layer to protect or decorate it
328
KNEAD SMOOTH
Mix different in gredients together to obtain a smooth Work a liquid mixture vigorously with a whisk to make it
dough, with or without body, depending on the length smooth , or using a spatula or silicone spatula, to smooth
of t ime they have been kneaded. the surface of a mixture to make it completely flat
LINE SOFTENED BUTTER

Use dough to line a pan, ring, or mold. Butter at room temperature that has been worked to
make it smooth .
MACERATE
Soak fresh, candied, or dried fruit in a li quid for a short STEW
or long time so that the fruit becomes permeated with Cook a mixture gently and slowly until the consistency
the flavor of the liquid of a compote is obtained.
PIPE TEMPER THE CHOCOLATE

To squeeze out a mixture through a pastry bag Tempering consists of heating the chocolate to a
somet im es f itted with a tip. specific temperature (which varies depending on the
>-
0::'. chocolate) so that the cocoa butter , cocoa, sugar , and
<(
Vl POACH milk powder crysta llize together. The aim is to obtain
Vl
Cook a product in hot liquid a smooth and shiny texture.
0
_J
l!)
REDUCE THICKEN
Cook in a saucepan without a lid to reduce the volume Make a juice, broth , or sauce thicker using an ingredient
of a cooking liquid such as flour , Malzena cornstarch, another starch , a fat ,
egg yolks , etc.
RIBBON CONSISTENCY (WHIP TO)
Whip a mixture until , when the whip or whisk is lifted,
THIN
t he mixture fa lls like a ribbon , fold ing over itse lf To make a mixture less thick by adding liquid
RISE TOAST
Let a dough swel l in a warm place. Dry-cook nuts or seeds to remove all their water
content
ROLL OUT
Using a rolling pin or pasta machine to roll out a
WHIP
dough. Whisk an element or mixture to incorporate air and
increase the volume.
RUB-IN
Make a mixture of ingredients crumbly by working it
WHISK/STIR UNTIL PALE
by hand. Use a wire whisk or a spatula to vigorously mix an egg
yolk and sugar mixture until it turns pale
SIFT
Filter to remove lumps and obtain a fine, even powder
329
UTENjlLj
ACETATE SHEET MELON BALLER
A sheet of transparent plastic that is used in chocolate A utensil with a hemispher ical end piece that can be
work to provide shine. used to extract balls of pulp from fruit, vegetables, o r
another food product Melon bal lers are avai lable in
AIRBRUSH GUN different sizes
A kitc hen utensi l that can be used to cover cakes,
chocolate, or suga r with a food color ing or coating. MICROPLANE
A grater that is used to obtain ve ry fine zest or to finely
CHEF'S KITCHEN TORCH grate hard cheeses.
A gas-powered utensil whose flame can be used to
caramelize desserts, toast or fla m bee dishes , or brown MIXING BOWL
meat s. It co nsists of a burner and a gas canister. A hemispherical bow l, often made of stain less steel,
t hat is used in cook ing and pastry cooking to mix
CONICAL SIEVE AND FINE ingredients. The shape facil itates the use of a whip,
CONICAL SIEVE beaters, or whisk.
A metal sieve (or stra iner) that can be used to filter
and sift ingredie nts and mixtures. OFFSET SPATULA
A utensil with a blade of varying length , it ends in a
COOKIE CUTTER round or straight end and can be used to fold foods
A metal or plastic utensil that can be crimped or plain without damaging them or to cover- in other words,
and is availab le in many d ifferent shapes It can be to cover a cake w ith an even coat of a mixture
used to cut or shape dough.
PARCHMENT PAPER
DRUM SIEVE Paper coated with a thin layer of silicone that can be
A utensi l in the shape of a circle fitted with a fine used in high temperatures and provides a nonstick
metallic mesh that can be used to pass ingredients surface without using a fat
through, removing impurit ies and making the
ingredients f iner. PARING KNIFE
A sma ll knife with a short, pointed blade. Its sharp,
IMMERSION BLENDER smooth blade can be used to cut, peel, trim, or carve
A manual blender t hat can be used to remove lumps various foods
from m ixtures. It has a long neck and a tip with
rotating blades. PASTRY BAG
A flexible , waterproof cone-shaped bag at the end of
MANDOLINE which a tip can be inserted.
A utensil with adjustable blades that allows for food
to be cut into thin , even slices.
330
RHODOID SILPAT BAKING HAT

An acetate strip that is used to line dessert rings for A sil ico ne mat used to cook or freeze. Availab le in
making fruit mousses , charlottes, or bavarois . The spec ialt y stores . Other brands of silicone mat can be
smooth, shiny surface of this material provides a clean used as well.
finish and edge and makes unmolding the dessert
easier TIP
The end piece that can be inserted at the end of a
SILICONE SPATULA pastry bag. There are different types plain , round ,
A spat ula made of sili cone that can be used to gently fluted, wit h o r w ith out teeth , etc. They allow for a
sti r mixtures containing , for example, the soft peaks more precise decoration usi ng many dif ferent types
of egg whites It can also be used t o scrape all the of mixtures.
mixture ou t of a bowl.
>-
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332
l~l)EX l37
BRIOCHES, ROLLS, TARTLETS
AND PASTRIES Apple-dill tartlets 116
Almond scones 249 Apricot tart lets 70
Blueberry waffles 228 Candy apple tartlets 121
Flaky brioche 203 Cherry tartlets 175
Hazelnut croissants 276 Chestnut tartlets 260
Kouglof 234 Clementine tartlets 45
Peanut rol ls 271 Dried lime-Timut pepper tartl ets 41
Raisin-vanilla rol ls 233 Fig tartlets 216
Red currant French toast 206 Grapefruit tart lets 60
LU Hazelnut tartlets 279
CL
>- Lemon tartlets 28
ｾ＠
SHALL CAKES AND COOKIES Lime and olive oil tartlets 32
ｾ＠
Cl:'.
Bergamot madeleines 20 Lime tart lets 36
LU
Bergamot pebbles 19 Orange tart lets 55
Vl
Vl Fig cookies 220 Peach-verbenatart lets 86
LU
Cl Peanut cookies 272 Pear tart lets 106
>- Pecan-caramel cookies 285 Pure passion tart lets 142
co
Pine nut wafers 301 Strawberry tartlets 187
X Pistachio financiers 305
LU
Wild strawberry tartlets 224
Cl Rubik's cake 306
z:
Walnut wafers 290
TARTS
Apple tart 124
~CLAIRS Cherry tart to share 176
Almond eclairs 254 Chocolate-black t ruffle pizza 105
Avocado-coconut eclairs 136 Fig tart 223
Lemon-pepper eclairs 31 Fluffy banana-lemon verbena tart 141
Orange-jasmine eclairs 56 Mirabel le plum tart So
Passion fruit - ginger eclairs 147 Normandy nectarine tart 83
Pecan eclai rs 289 Orange tart 53
Strawberry-rhubarb eclairs 236 Pear and almond tart 111
l)EJJE~T T7PE
333
Raspberry tart 196 PLATED DESSERTS

Rosemary-apricot tart 75 Black currant sorbet 172
Strawberry-basil tart 191 Charbroiled pears 112
Tatin-style pressed quince 98 Cherry beet 178

Wild blackberry tart 227 Chestnut, hazelnut, and lemon 267
Wi Id blueberry tart 231 Clementine pepper 48
Grapefruit fromage blanc 63
Lemon babas 26
CAKES AND ENTREMETS Lime shiso 34
Almond galette 257 Lychee-geranium roses 157
Almond Paris-Brest 250 Mango- passion fruit ravioli 162
Banana pie 139 Mango, vani lla, and ginger 161
Coconut entremets 294 Peacheswith almond milk 91
Coconut Paris-Brest 293 Peppered melon 100
Coconut pompons 298 Pineapple, avocado 135
Cranberry mil lefeuille 171 St rawberry vacheri n 184
Fraisier cake 192 Toasted apricots w it h lavender 77
Framboisier cake 205
Hazelnut Paris-Brest 275
Kumquat Basque cake 50 SCULPTED FRUIT/NUTS
Lemon millefeuil le 24 Hazelnuts 282
Mont blanc 263 Lemons 23
Pistachio Paris-Brest 302
Pure kiwi entremets 148
Raspberry-thyme Saint-Honore cake 198
Rhubarb spheres 239
Silver lychee Saint Honore cake 152
334
l~UEX 137
Coconut milk 136,294
Cranberry 171
Almond 28, 32, 36, 41, 45, so, 53, 55, 60, 70, 75, So, 83,
Creme de peche liqueur 86
86, 91, 106, 111, 112, 116, 121, 124, 139, 141, 142, 148, 152,
162, 175, 176, 178, 187, 191, 196, 198, 216, 220, 223, 224,
227, 231, 234, 249, 250, 254, 257, 260, 263, 279, 314, 317
[)
- grou nd 19, so, 139, 148, 157, 161, 257, 294, 298, Dil l 116
306, 312, 314 Doi~ Matar6 223
- paste 34, 63, 139, 176, 178, 191, 205, 220, 254, 257
Almond milk 91,254,257 E
Apple 116, 121, 124 Earl Grey tea 19, 20
- j uice 116, 121, 315 Espelette pepper 135, 178, 187
Apricot 70, 75, 77
1--
Avocado 135, 136
F
:z Fig 216, 220, 223
LJ.J
......
13 Fig leaf 216, 223
0
Banana 139, 141 Finger lime 23, 31, 32, 55, 56, 60, 306
LJ.J BasiI 187, 191 Fromage blanc 19, 48, 63, 112
Cl::'.'.
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Beet 178
:z
......
Bergamot 19, 20
Blackberry 227
Ci
Geranium 157
>- Black currant 172
co Ginger 147
Blueberry 228,231
- candied 147
X
Bread 178
Ginger vinegar 161
LJ.J
Golden raisin 234
0
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......
C Grand Marnier 53
Cardamom 98 Grapefrui t 60, 63
Cherry 175, 176, 178 - candied 60
Chestnut 260, 263, 267, 316
- candied 260, 263, 267
Chocolate 23, 24, 31, 36, 41, 45, 55, 56, 60, 70, 86,
H
Hazelnut 260, 263, 267, 275, 276, 279, 282, 285,
105, 106, 116, 121, 142, 147, 148, 157, 161, 175, 187,
316, 317
192, 205, 216, 239, 279, 282, 294, 317
Honey 20, 26, 32, 34, 63, 70, 77, 91, 112, 135, 176,
Cilantro 162
178, 191, 205, 216, 220, 236, 239, 276, 316
Clementine 45, 48, 53
Cocoa
- butte r 19, 70, 106, 152, 157, 176, 178, 191, 196, I
198, 224, 227, 231, 233, 236, 294, 314, 317 Iranian dried lime 41
- powder 70, 105, 267, 275
Coconut 136, 293, 294, 298, 316
- puree 136, 294, 298 Jasmine 56
- shredded 161, 294, 316 Juniper berries 106
335
Q
Kirsch 23, 36, 45, 55, 60, So, 175, 178 Quince 98
Kiwi 148 Qui noa
Kumquat so - black 148
- red 148
L
Lavender 77
Lemon 19, 23, 24, 26, 28, 31, 32, 34, 41, 45, 53, 70,
Raisin 233
77, So, 91, 98, 106, 112, 116, 121, 124, 135, 142, 147,
157, 176, 178, 198, 203, 227, 231, 260, 263, 267, 306, Raspberry 196, 198, 203, 205, 315
315 Red currant 206
- candied 31, 41,306 Rhubarb 236, 239, 316
Lemongrass 141 Rose
Lime 32, 34, 36, so, 86, 135, 141, 148,175, 192, 224 - ext ract 121
Lychee 152, 157 - crystallized petals 121
Rosemary 70, 75, 317
Rum 53, 111, 139, 152, 175, 196, 198, 216
Mandarin 48, 315
Mango 161, 162
Malibu rum 294,298
Manzana green apple liqueur 116 Sesameseed
Mascarpone 70, 77, 91, 106, 136, 152, 176, 178, 191, - white 148, 187
196, 198, 224, 227, 231, 233, 236, 263, 267, 294, 314 - black 148
Melon 100 Shiso 34
Mint 23, 26, 135 St rawberry 184, 187, 191, 192, 236, 315
Mirabelle plum So Sunf lower seeds 148
Morello cherr ies 175, 178
T
Tarragon 32, 36, 175, 176, 178
Nectarine 83
Thyme 198, 205
Truffle 105
0
Orange so, 53, 55, 56, 60, 98, 315
- candied 55
Vanil la
p - bean 161, 171, 176, 178, 191, 192, 196, 206, 216,
220, 224, 227, 228, 231, 233, 272, 279, 282, 285,
Passion fruit 142,147,162,298
289, 314, 315
Peach 86, 91
- ext ract 161
Peanut 271, 272, 306
- paste 271, 272 - flavoring 206
Pear 105, 106, 111, 112 - paste 157
Pecan 285, 289 - powder 116, 121, 206, 233, 306, 312
Pepper 31, 112, 198 Verj uice So
- long 100 Verbena 86, 106, 141, 317
- Sarawak 31
- Timut 41,48,63
Philadelphia cream cheese 19
w
Walnut 112, 290
Pineapple 135, 316
Wi Id strawberry 224
Pine nut 112, 148, 301
Pistachio nut 302,305,306
Pomelo 63 7
Pumpkin seeds 148 Yuzu jui ce 23, 176, 178, 191
C~DRIC GROLET'SACKNOWLEDGMENTS COLLECTION
DIRECTOR
Thank you to Franka Holtmann, manager of Le Meurice Alain Ducasse
Hotel, for her trust;
Thank you to Alain Ducasse for all the precious moments MANAGING
DIRECTOR
he has given me; Aurore Charoy
Thank you to Yohann Caron and Thibault Hauchard,
my two assistants, for all the wo rk they have put into EDITORIALMANAGER
this project and on a day-to-day basis; Alice Gouget
Thank you to my team, wi t hout whom this book wou ldn't
have come into being; EDITOR
Thank yo u to Maureen Wath ieu for al I her invaluable advice; JessicaRostain
Thank you to Maison Colom for supplying me with high-
quality f ruit; PHOTOGRAPHY
Thank you to Bernadette for all her unique products; Pierre Monetta
Thank you to Meurice for having given me the opportunity
to do th is book; GRAPHICDESIGNAND ARTISTIC DIRECTION
Thank yo u to Pierre Monetta fo r understanding my desserts Soins graphiques
and for having the gift for portraying the m in his beautiful Pierre Tachon, Sophie Brice, and Camille Demaimay
photos;
Thank you to Soins graphiques, and particularly to Pierre TRANSLATION
Tachon for his talent and the incredible wo rk he carried out Cillero & De Motta
on the graphic design of this book;
Thank you to Emily Xueref-Poviac for accompanying me PHOTOENGRAVING
through my professional career. Nord Compo
MARKETING
AND COMMUNICATION
Camille Gonnet
cam i 11e.gonnet@alain-ducasse.com
The publisher warmly thanks Romane Brune

for her invaluable help
Printed in China
ISBN 978-2-84123-988-7
Legal deposit 3rd quarter 2018
© Ducasse Edition 2017

2 rue Paul-Vaillant-Couturier
92532Levallois-Perret Cedex, France

Fruit The Art of Pastry

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THE ART OF PASTRY

I could sing Cedric Grolet's praises here. There wou ld

So I must discuss the only topic left: Cedric Grolet's

Cedric is guided by two requirements First, simplicity - and

This book w ill have a place in history.

All Ce dri c Gro let c r ea tion s c an be f o und on hi s In s ta g ram ac cou nt

to their feedback , my palate expands

88 F~UIT WITH JEEl)J

188 T~OPICAL F~UIT

INDEX BY DESSERT TYPE 332

8~8 WILi) F~UIT

RESTING TIME 1 HOUR 50 MINUTES

FOR THE JOCONDE CAKE FOR THE JOCONDE CAKE

1 cup (230 g) bergamot juice

FOR THE LEMON CHEESECAKE --i

RESTING TIME: 12 HOURS PLUS 3 HOURS 20 MINUTES

FOR PiE Wl-lIPPED YUZU

¾ cup ( 180 g ) lemon jui c e

RESTING TIME 12 HOURS

FOR THE L MON CO PO

10R E ASSL ,BLY

RESTING TIME : 1 HOUR 40 MINUTES

RESTING TIME : 24 HOURS

RESTING TIME : 12 HOURS PLUS 10 MINUTES

RESTING TIME 24 HOURS PLUS 1 HOUR

FOR THE LIME-OLIVE OIL CREAM FOR THE LIME-OLIVE OIL

RESTING TIME : 3 HOURS

FOR THE TARTLET SHELLS

FOR THE LIME GANACHE

RESTING TIME : 24 HOURS PLUS 5 HOURS

FOR THE EGG WASH

FOR THE ALMOND-TARRAGON CREAM

FOR ASSEMBLY AND FINISHING

RESTING TIME: 24 HOURS PLUS 5 HOURS

FOR THE TARTLET SHELLS FOR THE ALMOND-TIMUT PEPPER CREAM

FOR THE TARTLET SHELLS

FOR THE WHIPPED DRIED LIME-TIMUT PEPPER

FOR THE EGG WASH

FOR THE ALMOND- TIMUT PEPPER CREAM

RESTING TIME : 24 HOURS PLUS 4 HOURS

FOR THE TARTLETSHELLS FOR THE TARTLET SHELLS

cut into pi e ces FOR THE EGG WASH C

FOR THE ALMOND

RESTING TIME : 1 NIGHT PLUS 6 HOURS

FOR THE ALMOND-LIME CREAM FOR THE ALMOND-LIME CREAM

RESTING TIME 3 HOURS 30 MINUTES

RESTING TIME : 24 HOURS PLUS 6 HOURS

FOR THE TART SHELL FOR THE TART SHELL

RESTING TIME: 24 HOURS PLUS 4 HOURS

FOR THE TARTLET SHELLS FOR THE TARTLET SHELLS

FOR THE ORANGE GANACHE FOR THE ORANGE GANACHE

RESTING TIME : 12 HOURS PLUS 1 HOUR

~•.• ~ ;~./~.;:;.,;•• •' •. 2 •· • ""_- / , .- ｲＮＬｊＧ＠