Index “Absolu” soft dark chocolate glaze Acidulous juice with citrus fruits, perfumed with verbena and mint • Almond “Fr
1,301 88 11MB
Polecaj historie
Citation preview
Index “Absolu” soft dark chocolate glaze Acidulous juice with citrus fruits, perfumed with verbena and mint • Almond “Frangipani” cream • Almond paste for framed chocolate candies • Almond paste ice cream • Almond shortbread dough • Almond streusel •
26
D
•
B C
Bananas caramelised with light brown sugar • Basic bomb mixture • Basic custard • Brittany shortbread
Dacquoise with almonds or hazelnuts Dark chocolate hazelnut gianduja bavaroise • Decors and sponge flavourings •
9
•
29 10 40 33 12 11
E F
•
30 20 20 12
“Capucine” cocoa sponge biscuit 7 Caramel chocolate cremeux 16 • Caramel chocolate flames 35 • Caramelised cocoa nibs 35 • Chocolate almond “Frangipani” cream 11 • Chocolate and caramel mousse 22 • Chocolate bavaroise 23 • Chocolate biscuit with dark brown sugar 9 • Chocolate cake 10 • Chocolate Chantilly mousse 21 • Chocolate cremeux 15 • Chocolate cremeux and cremeux with fruit pulp 15 • Chocolate glaze - Hard (Opera) 27 • Chocolate glaze - Soft 27 • Chocolate ice cream 32 • Chocolate ice cream parfait 34 • Chocolate lava cake with soft core 12 • Chocolate mousse bomb mixture base 20 • Chocolate mousse - custard base 21 • Chocolate mousse - eggs base 22 • Chocolate mousse - eggs whites base 22 • Chocolate Nama Ganache 38 • Chocolate sauce 29 • Chocolate soufflé 13 • Chocolate sponge fingers 8 • Chocolate spray mixture 35 • Chocolate tuiles 35 • Classic dessert ganache 37 • Cocoa and almond shortbread dough 12 • Cocoa chocolate Sacher sponge biscuit 6 • Cocoa macarons 11 • Cocoa nibs ice cream - A creation by Alain Chartier. Best Craftsman of France Ice Cream Maker 33 • Cocoa streusel 11 • Cocoa tuile mix 36 • Coulis and gelled fruit compotes 19 • Crunchy praliné 14 • Crunchy roasted mixed nuts and hazelnut praliné 14 • Custard cremeux 16
G
• •
I J L
25 36
P
Nut Stratums
36
•
Pineapple marinated with star anis
30
•
Plain macarons made with French meringue
Emmanuel sponge biscuit An original recipe by Frédéric BAU
7
•
Flourless chocolate sponge biscuit • Fruit cremeux • Fruit jelly • Fruit mousse
8 17 28 25
•
•
Ganache for framed chocolate candy fillings • Genoa sponge cake • Gianduja cremeux • Gianduja framed fillings • Gianduja ganache filling for hollow forms • Gianduja glaze • Gianduja mousse - bomb mixture base • Gianduja piped filling • Grands Crus chocolate jelly - A creation by l’École du Grand Chocolat • Grapefruit juice thickened with Gin
•
The Essentials
11
Plain macarons made with Italian meringue
•
11
Plain or cocoa “Joconde” sponge
6
Plain or cocoa sponge fingers
7
•
Plain or flavoured bavaroise
•
Plain or flavoured Opaline -
25
•
38 9 16 39 40 26 24 39 28 29
Iced praliné 32 • Ivoire chocolate sorbet - A creation by Alain Chartier. Best Craftsman of France Ice Cream Maker 33 •
Jelly mousse 28 Jelly with almond paste from Provence 28 • Juice and pearls of apple 29 • •
R S
An original idea by Philippe Givre
35
•
Plain or flavoured supreme
18
•
Plain tuile mix
36
•
Poached apple cylinders
31
•
Praliné Chantilly
24
•
Praliné filling for moulded chocolate candies
39
•
Praliné glaze
26
•
Praliné hollow form fillings
39
•