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2008 USA Pastry Seminar Stephan Iten Corporate Pastry Chef Max Felchlin AG RECIPE BOOK

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Page 1: recipes, Felchlin Recipe Book, 2008

2008 USA Pastry Seminar

Stephan Iten Corporate Pastry Chef Max Felchlin AG

RECIPE BOOK

Page 2: recipes, Felchlin Recipe Book, 2008

Schedule and Program for the Workshop and

Seminar 2008 in the United States ___________________________________________________________________________

Class Schedule

1st Day:

08:30 am Welcome and Introduction of the Max Felchlin AG

Presentation of the Seminar

09:00 am Molded and cut Pralines, sugar free chocolates (Pages 5-12)

Lemon Thyme sugar free

Spiced Pears with Roasted Hazelnuts no added sugar

Lime Exotic Raspberry Emotion

Feuille Praline

Tropic Mango

Cru Sauvage – Wild attraction

Praline Rustic Noble with Orange and Cointreau

Praline Caramel

10:30 am Preparation of Entremets, and Plated desserts

12:30 pm Lunch break

01:30 pm How to created and build showpieces in a short time

05:30 pm End of the first Day

2nd

Day:

08:30 am Finishing of molded and cut Pralines, sugar free chocolates

10:00 am Entremets & Desserts in glasses: (Pages 23-32)

Calliops Tropic

Spiced Chocolate Pears sugar free

Dream of Hacienda

Paradise of Pistachio and Strawberries

Saffron Passion Delice

Tart Piemontese with Orange Cream

Hazelnut Praline Caprice

Chocolate Banana Mousseuse

Hazelnut Caramel

2

Page 3: recipes, Felchlin Recipe Book, 2008

12:30 pm Lunch Break

01:30 pm Plated Desserts Combination: (Pages 34-41)

Pineapple Carpaccio with warm Coconut Cake

Green Tea Ice Cream

Nocciola Drift

Milk Chocolate and Raspberry Mousseuse

Medley of warm Elvesia Chocolate, Banana Bavaroise

with Caramel Ice Cream

Green Tea Inspiration

Mango Chibouste with sautéed Mangos and Ginger Ice Cream

Warm Roasted Apricot on Layer of warm caramelized Philo,

warm Milk Chocolate-Chocolate Ice Cream

04:00 pm Migniardise- afternoon tea cake: (Pages 43-50)

Coffee Hazelnut no added sugar

Pistachio-Raspberry

Elvesia Chocolate Cake

Mango Almond Phylo

Piemont Gianduja Seduction

Les Charmeurs

Winter Hazelnut - Caramel

05:00 pm Display and Sampling of all Chocolates & Desserts Discussion

05:30 pm End of the Workshop

3

Page 4: recipes, Felchlin Recipe Book, 2008

4

Page 5: recipes, Felchlin Recipe Book, 2008

CL72E Supremo 62%, dark Couverture, sugar

free

Yield: Makes about 3 praline molds of 32 pieces.

Ingredients:

310 g / 3.8 oz heavy cream 35%, liquid

6 g / 0.2 oz lemon thyme leaves

80 g / 2.8 oz maltitol

250 g / 8.7 oz Supremo 62%

50 g / 1.7 oz butter, unsalted, soft

Preparation: Boil heavy cream, maltitol and lemon thyme. Infuse for about a

half hour. Strain. Fold in tempered Supremo 62% couverture.

Cool down to 35 C / 95 F. Add soft butter and homogenize the

ganache by using a hand blender.

Setting: Cast the mold with Supremo couverture. Pipe the lemon thyme

ganache with a pastry bag in the dome mold. Let it set

(crystallize) at room temperature for 24 hours. Close the dome

mold with Supremo 62%.

Place a colored transfer sheet and let it set for 10 minutes.

Remove and demold.

Lemon Thyme No Added Sugar

5

Page 6: recipes, Felchlin Recipe Book, 2008

CL71E

DC09E

Lacta 38%, milk Couverture, no added

sugar

Praline F, hazelnut praline cream, no

added sugar

Yield:

Makes about 2 pralines molds of 36 pieces each.

Ingredients:

Spiced Pear Gelée:

250 g / 8.7 oz pear purée ( no sugar )

75 g / 2.5 oz maltitol

1 pce cinnamon sticks

1 pce vanilla bean

1 pce clove

2 g / 0.1 oz pectin or

1 g / 0.0 oz apple pectin USA

75 g / 2.5 oz maltitol

3 g / 0.1 0z citric acid

Ganache:

260 g / 9.1 oz heavy cream, 35% liquid

10 g / 0.3 oz ginger powder

250 g / 8.0 oz Lacta 38%

100 g / 3.5 oz Praline F

50 g / 1.7 oz butter, unsalted, soft

100 g / 3.5 oz roasted hazelnut pieces

Preparation: Spiced Pear Gelée:

Boil pear purée, cinnamon, vanilla and clove. Infuse for about

30 minutes. Strain.

Mix maltitol and pectin together then add to the mixture.

Whisk until 100 C / 212 F and add citric acid.

Ganache:

Boil heavy cream and ginger powder. Add Praline F and mix

well. Cool down to 30 C / 86 F. Slowly add tempered Lacta

38% couverture and soft butter. By using a hand blender

homogenize the ganache.

Setting: Spray the praline mold with red colored cocoa butter. Cast with

tempered Lacta 38% couverture. Fill in 1/3 of the Spiced Pear

Gelée by using a piping bag. Place a piece of roasted hazelnut.

Fill up the ganache and let it crystallize by room temperature

for 24 hours. Seal with Lacta 38% couverture. Place in

refrigerator. Demold.

Spiced Pears with roasted Hazelnuts

No Added Sugar

6

Page 7: recipes, Felchlin Recipe Book, 2008

DC76E

CS73E

CS84E

CL85E

Frambonosa F, raspberry filling firm

Accra 62% Rondo, dark Couverture,

classic

Edelweiss 36% Rondo, white

Couverture, surfine

Ambra 38% Rondo, milk Couverture,

surfine

Yield:

Makes about 100 pieces.

1 frame of 26 x 35 x 0.5 cm / 10.24 x 23.8 x 0.2 inches.

Cut squares of 2 x 2 cm / 0.7 x 0.7 inches.

Ingredients:

Raspberry Ganache: 40 g / 1.4 oz heavy cream 35 %, liquid

60 g / 1.7 oz raspberry purée

15 g / 1.0 oz glucose

75 g / 2.5 oz Edelweiss 36%

125 g / 4.3 oz Ambra 38%

100 g / 3.5 oz Frambonosa

5 g / 0.1 oz raspberry liqueur

40 g / 1.4 oz butter, unsalted, soft

Lime Exotic Gelée:

120 g / 4.2 0z apricot purée

120 g / 4.2 oz lime purée

25 g / 0.8 oz granulated sugar 8 g / 0.2 oz pectin yellow ribbon

or 4 g / 0.1 oz apple pectin USA

250 g / 8.4 oz granulated sugar

30 g / 1.0 oz glucose

3 g / 0.1 oz citric acid 1:1

Accra Ganache:

80 g / 2.8 oz heavy cream 35%, liquid

10 g / 0.3 oz glucose

5 g / 0.1 oz trimoline (inverted sugar)

100 g / 3.5 oz Accra 62%

20 g / 0.7 oz butter, unsalted, soft

Preparation:

Raspberry Ganache: Warm up heavy cream, raspberry purée and glucose up to 35 C / 95 F. Add

melted Frambonosa, Edelweiss 36%, Ambra 38%, raspberry liqueur and soft butter. By using the hand blender homogenize the ganache.

Lime Exotic Gelée:

Mix granulated sugar and pectin well. Add to the lime and

apricot purée and boil. Add the second part of granulated sugar

and glucose and boil everything up to 105 C / 221 F. Add the

citric acid. Fill up in the frame and let it set.

Accra Ganache:

Warm up heavy cream, glucose and trimoline up to 35 C /

95 F. Add tempered Accra 62% couverture and soft butter. By

using a hand blender homogenize the ganache.

Setting:

Fill up the Raspberry Ganache in the frame and place the Lime

Exotic Gelée on top. Smooth with Accra Ganache and let it set

at room temperature for 24 hours. Cut the praline in squares

and dip in tempered Ambra 38% couverture. Place ruby food

color on top. Immediately cover with a plastic disc and let it

set.

Remove before serving.

Lime Exotic Raspberry Emotion

7

Page 8: recipes, Felchlin Recipe Book, 2008

DC14E

DC56E

DC46E

CS36E

CS11E

Praline Croquantine, almond cream

with flaky wafers

Almonosa F, almond filling firm

Praline paste, hazelnut paste

Maracaibo Criolait 38% Rondo, Grand

Cru Couverture, with milk/ cream

Granulated Cocoa Butter

Yield: Makes about 50 pieces.

1 frame of 26 x 35 cm / 10.24 x 13.8 inches.

Cut in squares of 2.5 x 3 cm / 1 x 1. 5 inches.

Ingredients:

Ganache:

375 g / 6.0 oz Praline paste

225 g / 7.8 oz Maracaibo Criolait 38%

75 g / 2.5 oz Almonosa F

60 g / 2.1 oz Praline Croquantine

Praline Crunch:

150 g / 5.2 oz Praline Croquantine

8 g / 0.2 oz Cocoa Butter, liquid

50 g / 1.7 oz Maracaibo Criolait 38%

Preparation:

Ganache:

Melt Praline paste, Almonosa and Praline Croquantine. Add

tempered Maracaibo Criolait 38% and mix well.

Praline Crunch:

Melt Praline Croquantine then add melted Cocoa Butter. Mix

well. Incorporate tempered Maracaibo Criolait 38%.

Setting:

Spread out the Praline Crunch in a frame of 26 x 35 cm / 10.24

x 13.8 inches. Let it set. Add the ganache on top and smooth

out. Let it set at room temperature for 24 hours. Cut in squares

and dip in tempered Maracaibo Criolait 38%.

Decoration:

Gold leaves.

Feuille Praline

8

Page 9: recipes, Felchlin Recipe Book, 2008

CS59E

DC77E

CS36E

Maracaibo Clasificado 65% Rondo,

Grand Cru Couverture, dark

Mangonosa, mango-passion fruit filling

Maracaibo Criolait 38% Rondo, Grand

Cru Couverture, with milk/ cream

Yield:

Makes about 3 Mythen molds of 21 pralines each.

Ingredients:

200 g / 7.0 oz heavy cream 35%, liquid

100 g / 3.5 oz Maracaibo Clasificado 65%

50 g / 1.7 oz Maracaibo Criolait 38%

20 g / 0.7 oz trimoline (inverted sugar)

100 g /3.5 oz Mangonosa

candied Mango pieces

Preparation:

Warm up heavy cream to 30 C / 86 F. Add tempered

Maracaibo Clasificado 65% and Maracaibo Criolait 38%

couverture, trimoline and melted Mangonosa filling.

Homogenize the ganache by using the hand blender.

Setting:

Place some gold leaves into the mold. Cast the Mythen praline

mold once with tempered Maracaibo Clasificado 65% and let it

set. Fill up with the ganache. Place some candied, dried mango

pieces in and then let it set overnight. Cover with Maracaibo

Clasificado 65% couverture. Make sure there are no holes or

air bubbles. Let it set in the refrigerator for 20 minutes.

Demold.

Tropic Mango

9

Page 10: recipes, Felchlin Recipe Book, 2008

CS93E Cru Sauvage Bolivia 68% 60 h Rondo,

dark Couverture

Yield: Makes about 2 praline molds of 32 pieces each.

Ingredients:

300 g / 10.5 oz heavy cream, 35%, liquid

40 g / 1.4 oz glucose

80 g / 2.8 oz wild forest honey

270 g / 9.4 oz Bolivia 68%

plums, soaked in liqueur

Preparation:

Warm up heavy cream, glucose and forest honey. Fold in

tempered Bolivia 68%. By using a hand blender mix to a

homogeneous ganache.

Setting:

Cast the dome mold with Bolivia 68% couverture. Pipe the

ganache with a pastry bag in the dome mold. Place in a half

plum and let it set (crystallize) at room temperature for 24

hours.

Seal with Bolivia 68% couverture and place in the refrigerator

for 10 minutes. Demold.

Cru Sauvage – Wild attraction

10

Page 11: recipes, Felchlin Recipe Book, 2008

PRALINE RUSTIC NOBLE WITH ORANGE AND COINTREAU YIELD: 49 PIECES

Ganache Praline Rustic Noble 60% 500 g / 17.5 oz ........ Praline Rustic Noble 60% 150 g / 5.2 oz ........ Maracaibo Criolait 38% 100 g / 3.5 oz ........ Maracaibo 65% Orange Marmalade 250 g / 8.7 oz ....... California Almond Paste 45 g / 1.2 oz ....... Sorbitol 50 g / 1.7 oz ....... Orange purée, concentrate 15 g / 0.4 oz ........ Cointreau, 40° vol. 2 drops ...................... Orange Oil 50 g / 1.7 oz ....... Orangeat (candied orange pieces) 25 g / 0.8 oz ........ Cointreau Ganache Praline Rustic Noble 60% Mix Praline Rustic Noble 60% with tempered Maracaibo Criolait 38% and Maracaibo 65% together. Orange Marmalade Warm California Almond Paste and sorbitol up to 40°C/104°F. Add orange purée concentrate and incorporate Cointreau as well as Orange Oil under the mixture. Soak Orangeat and Cointreau over night and fold under the Orange Marmalade.

Fill up 1/3 of the praline mold “La Vela” with Ganache Praline Rustic Noble 60%. Let it cool down for about 15 minutes in the refrigerator. By using a pastry bag, pipe Orange Marmalade into the mold. Do not pipe too much of the filling into the “La Vela” mold as rifts could occur at the edges and humidity enters in the pralines. The shelf life will then be much shorter. Carefully place one piece of soaked Orangeat into the filling. Pipe in remaining Ganache Praline Rustic Noble 60% and smooth down by using a spatula. Cool down in refrigerator. Again with the spatula, add a little bit of tempered Maracaibo Criolait 38%. Place in refrigerator. Demold, let the pralines set for 24 hours at a temperature of 12–16°C/60°– 65° F. Dip pralines in Maracaibo Criolait 38%. Decorate with a caramelized hazelnut.

#31332 ........... FELCHLIN-Swiss PRALINE RUSTIC NOBLE 60%

#31117 ........... FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%

#31118 ........... FELCHLIN-Swiss MARACAIBO 65%

#31345 ........... FELCHLIN-Swiss CALIFORNIA ALMOND PASTE

#90066OR ..... Orange Oil

Specialty

Ingredients

Ingredients

Preparation

Setting

Decoration

11

Page 12: recipes, Felchlin Recipe Book, 2008

PRALINE CARAMEL YIELD: 64 PIECES

Caramel Hazelnut Ganache 200 g / 7.0 oz ......... Caramel Hazelnut 80 g / 2.8 oz ......... Maracaibo Criolait 38% Gianduja Filling 130 g / 4.5 oz ......... Heavy cream 35%, liquid 80 g / 2.8 oz ......... Maracaibo Gianduja with Piemont Hazelnuts 100 g / 3.5 oz ......... Maracaibo 65% 20 g / 0.7 oz ......... Butter, unsalted 20 g / 0.7 oz ......... Trimoline

Caramel Hazelnut Ganache Mix tempered Maracaibo Criolait 38% with Caramel Hazelnut. Gianduja Filling Warm up heavy cream and Trimoline, add Maracaibo Gianduja with Piemont Hazelnuts mix well. Incorporate tempered Maracaibo 65% and butter. Homogenize by using a hand blender.

Cast praline dome molds one time with tempered Maracaibo Criolait 38%. Pipe 1/3 with Caramel Hazelnut Ganache. Then fill up with Gianduja filling. Let it crystallize by room temperature for 24 hours. Seal with Maracaibo Criolait 38% and place for about 10 minutes in the refrigerator. Demold.

#31373 ........... FELCHLIN-Swiss CARAMEL HAZELNUT

#31117 ........... FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%

#31358 ........... FELCHLIN-Swiss MARACAIBO GIANDUJA WITH

PIEMONT HAZELNUTS

#90435 ........... Trimoline

Specialty

Ingredients

Ingredients

Preparation

Setting

12

Page 13: recipes, Felchlin Recipe Book, 2008

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Page 14: recipes, Felchlin Recipe Book, 2008

Creative Decoration Elements

Couvertures on frozen Elements

Chocolate Curls

This technique is a special way to produce thin

couverture curls. By using a pastry bag pipe fine

couverture lines on a frozen plastic tube. Remove

the couverture immediately from the frozen tube.

Let it crystallize over night before using.

Chocolate Spaghetti Net

For chocolate spaghetti use a pastry bag to pipe

slightly liquid, non-tempered couverture in fine

lines on a frozen marble slab. The couverture

crystallizes immediately. Take a spatula to

remove. Arrange the spaghetti bundles to the

desired shape. Let it set on a sheet overnight.

Chocolate Band

Spread out very thin layered, non-tempered

couverture on a frozen marble slab. Immediately

comb and cut in bands.

Roll the couverture bands in the desired

shape. Let it crystallize overnight.

14

Page 15: recipes, Felchlin Recipe Book, 2008

Chocolate Spirals and Bands

Chocolate Spirals Spread out a very thin layer of tempered

couverture on a plastic sheet. Comb and cut in

desired shapes.

As soon as the couverture has set, roll the

spirals on the plastic sheet over a tube. Let it

crystallize for about 3-4 hours. Remove

carefully the couverture spirals from the plastic

tube.

.

Chocolate Bands With this technique you can easily create

two-colored couverture bands. Spread out a

very thin layer of tempered couverture on a

fplastic sheet. Comb. As soon as the first

llcouverture has crystallized, spread on it the

csecond couverture which has a different lcolor.

C Cut immediately in the desired shapes. Let

c it set.

Remove chocolate bands from the

surface

15

Page 16: recipes, Felchlin Recipe Book, 2008

Couverture Sails and Arcs

Couverture Sails Place a plastic foil on a oiled sheet. Put metal

sticks on the sides to fix the heights. Spread out

tempered couverture.

Couverture Arcs

Spread out very thin tempered couverture on a

plastic sheet. Let it set. Cut in individual sizes.

Roll on a plastic tube. Crystallize overnight.

Before setting, cut in shapes and roll on a

plastic tube.

Let it crystallize overnight before removing

from the plastic foil.

Remove from the plastic sheet.

16

Page 17: recipes, Felchlin Recipe Book, 2008

Colored Couverture Transfer Sheets

Couverture bowls

We are able to use a large version of different

techniques and decoration methods. Brush colored

cocoa butter by using a paint roller, or use a spray

gun and spray colored and tempered (35°C / 95°F)

cocoa butter on a oiled plastic foil.

Pipe dots on a oiled plastic sheet with tempered,

white couverture. Let it set and spread out a thin

layer of tempered, dark couverture.

In a hemispheric mold lay out some gold leaves.

Paint the inside with tempered and different

colored couvertures, using your fingers.

Or spray with the spray gun tempered, colored

cocoa butter.

Let it set and cast twice with tempered white

couverture. Crystallize in the refrigerator for

about 20 minutes.

Demold.

Put 2 hemispheric molds for a few seconds on a

warm sheet and join them.

17

Page 18: recipes, Felchlin Recipe Book, 2008

Powder- and Marble Effects

Place a plastic foil on a oiled sheet. Dust lightly

with cocoa powder. Cover carefully with white

tempered couverture.

Let it crystallize overnight before removing from

the plastic foil

The rusty effect is another possible variant:

Sprinkle the mold lightly with water. Dust with

icing sugar.

Cast the mold twice with tempered, dark

couverture. Let it crystallize and place in the

refrigerator for about 30 minutes.

18

Page 19: recipes, Felchlin Recipe Book, 2008

Couverture spraying Techniques & Showpieces

Spraying of Molds

With colored cocoa butter or tempered couverture spray out any

type of mold.

Options ·liquid, red, tempered cocoa butter

·yellow cocoa butter

·orange cocoa butter

·light green cocoa butter

Always temper cocoa butter up to 37°C /96°F. Cast with white

tempered couverture. Crystallize and refrigerate for about 20

minutes. Demold.

Spraying of frozen Couverture Elements

Freeze any type of mold for about 30 minutes. Temper cocoa butter

up to 40°C /104° F. Spray directly on the frozen elements. Let it

crystallize overnight or you get condensation, temperature changes

or no direct crystallization.

Recipe for spraying couverture:

White couverture 650 g / 22.7 oz white couverture

350 g / 12.2 oz cocoa butter

Milk couverture 700 g / 24.5 oz milk couverture

300 g / 10.5 oz cocoa butter

Dark couverture 600 g / 21 oz dark couverture

100 g / 3.5 oz cocoa block

300 g / 10.5 oz cocoa butter

19

Page 20: recipes, Felchlin Recipe Book, 2008

Creating Showpieces

To create showpieces use different molds, rings and stencils.

Before creating your showpiece be aware about the following:

Make sure all elements are not too thick. Otherwise the pieces

could collapse when built together.

For a rapid construction of the showpiece use cold spray.

Do not touch the surface anymore if you use spray guns.

Work always with gloves.

Place decoration such as colored bowls, chocolate flours, transfer

sheets etc. in the very end.

Make sure that you use only tempered couverture

Showpieces can be used for the following:

Turn down services in Hotels

Amenities

Exhibitions

Window presentations

Image creator in pastry shop/lobby

- Amenities

- Exhibitions

- Window presentations

- image creator in pastry shop/lobby

20

Page 21: recipes, Felchlin Recipe Book, 2008

Tuilles, Macaroons, Isomalt Decoration, Dry Fruit Chips

17

Tuilles

110 g / 3.8 oz granulated sugar

60 g / 2.1 oz orange juice

30 g / 1.0 oz pastry flour

60 g / 2.1 oz almond powder

60 g / 2.1 oz warm butter

Preparation:

Mix all ingredients together. Spread out on a silpat sheet and

bake in the preheated oven at 200°C / 392°F until golden crispy.

Lay over a wooden roller and bring to shape.

Macaroons

250 g / 8.8 oz almond powder

450 g /16.1 oz powder sugar

200 g / 7.0 oz egg white

50 g / 1.8 oz granulated sugar

2 g / 0.1 oz cream of tartar

Preparation:

Sift almond powder and the icing sugar twice trough a very thin

sieve. Make sure you take fresh egg white, separated one day in

advance, stored at room temperature till used. Whip egg white

with granulated sugar and cream of tartar stiff.

Fold the almond powder/ powder sugar mix under the stiff

whites and work it till you end up with right consistency.

Pipe small dots on top of a silicone mat or Teflon paper and

bake at 160°C / 320°F for 16-17 minutes.

Underlay the Macaroons with three additional sheet pans when

baking.

Isomalt

Spread out Isomalt on a silpat sheet. Add food color and bake at

150°C / 302°F until the sugar bubbles.

Dry fruit chips:

Cook a 1:1 sugar syrup. Let it cool down. Dip the sliced fruits

such as apples, lemons, limes, pears, oranges, etc. in the sugar

syrup. Lay out on a silpat sheet and bake in the preheated oven

at 100°C / 212°F for several hours. The sliced fruit have to be

very crispy.

21

Page 22: recipes, Felchlin Recipe Book, 2008

22

Page 23: recipes, Felchlin Recipe Book, 2008

FE93E

CS84E

Cocos-Gianduja, with shredded coconuts

Edelweiss 36% Rondo, white Couverture,

surfine

Yield: Makes about 20 cups of 200 g / 7 oz each.

Ingredients:

Coconut Dacquoise: 160 g / 5.6 oz egg white

130 g / 4.5 oz granulated sugar

30 g / 1.0 oz pastry flour

60 g / 2.1 oz powdered sugar

60 g / 2.1 oz coconut powder

Almond Crunch (Streusel):

300 g / 10.5 oz butter, unsalted soft

220 g / 7.7 oz powdered sugar

600 g / 21.0 oz pastry flour

Preparation:

Coconut Dacquoise:

Whip egg white and granulated sugar to soft peaks. Fold in

powdered sugar, pastry flour and coconut powder. Spread out

on a baking tray and bake in the preheated oven at 200°C /

392°F.

Almond Crunch (Streusel):

Whip butter, powdered sugar and almond powder well.

Slowly add whole eggs and then fold in the sieved pastry

flour. Let the dough rest in the refrigerator for a few hours.

Use a grater and rub the almond dough until you get Streusel

(Vermicelli). Bake in the preheated oven at 180º C / 356ºF.

Cut out discs and put aside.

Pineapple Gelée:

Boil pineapple purée and vanilla seeds. Add dissolved

gelatine leaves, kirsch water and sautéed pineapples cubes.

Let it simmer for a few minutes.

Coconut Gianduja:

Warm up milk then add dissolved Cocos-Gianduja and

gelatine. Mix well. Add white rum before cooling down. Fold

whipped cream under.

Setting:

Fill up 1/3 of the cup with Pineapple Gelée. By using a pastry

bag fill to the half Cocos Gianduja, and then place the

Coconut Dacquoise. Fill up the other half with Cocos

Gianduja and let it set in the refrigerator. Place the Almond

Crunch (Streusel) on top.

Decoration:

Add fresh coconut slices, dried pineapple sticks and white

chocolate curls.

mango – passion fruit filling

125 g / 4.3 oz whole eggs

Pineapple Gelée:

400 g / 14.0 oz pineapple purée

1 pce vanilla stick

30 g / 10.5 oz kirsch water

5 g / 0.1 oz gelatine leaves

200 g / 7.0 oz pineapples, sautéed cubes

Coconut Gianduja:

240 g / 8.4 oz milk

3 g / 0.1 oz gelatine leaves

370 g / 12.9 oz Cocos-Gianduja

5 g / 0.1 oz white rum

350 g / 12.2 oz heavy cream 35%, whipped

Calliops Tropic

23

Page 24: recipes, Felchlin Recipe Book, 2008

CL72E Supremo 62%, dark Couverture, sugar

free

Yield:

Makes about 16 glasses of 200 g / 7 oz each.

Ingredients:

Spiced Sablé Breton:

120 g / 4.2 oz butter, unsalted

120 g / 4.2 oz maltitol

60 g / 2.1 oz egg yolks

170 g / 5.9 oz pastry flour

7 g / 0.2 oz baking powder

4 g / 0.1 oz fleur de sel (sea salt)

clove powder

cinnamon powder

Spiced Chocolate Cream:

250 g / 8.7 oz heavy cream 35%, liquid

100 g / 3.5 oz milk

50 g / 1.7 oz maltitol

150 g / 5.2 oz Supremo 62 %

1 pce vanilla bean

3 pces star anis

10 pces coriander seeds

10 pces Szechuan pepper seeds

50 g / 1.7 oz egg yolks

25 g / 0.8 oz maltitol

4 g / 0.1 oz gelatine leaves

Almond Sponge Cake:

150 g / 5.2 oz almond powder

150 g / 5.2 oz maltitol

125 g / 4.3 oz whole eggs

80 g / 2.8 oz egg yolks

120 g / 4.2 oz pastry flour

270 g / 9.4 oz egg white

100 g / 3.5 oz maltitol

Caramelized Pears:

50 g / 1.7 oz maltitol

100 g / 3.5 oz water

200 g / 7.0 oz pear purée

400 g /14.0 oz pears, cut in cubes

Pear Cream-Chantilly:

500 g / 17.5 oz heavy cream 35%, whipped

500 g / 17.5 oz pear purée

4 g / 0.1 oz gelatine

10 g / 0.3 oz pear liqueur

15 g / 0.4 oz maltitol

Preparation:

Spiced Sablé Breton:

Mix soft butter, maltitol and fleur de sel well. Add egg yolks,

clove powder and cinnamon powder. Fold sieved pastry flour

and baking powder under the mixture. Cool in the refrigerator.

Roll out 1 cm / 0.5 inches thick. Cut out some discs and bake at

200 C / 392 F.

Spiced Chocolate Cream:

Boil milk, heavy cream, vanilla bean, star anis, coriander seeds,

Szechuan pepper seeds and maltitol. Let it infuse for about 20

minutes. Reboil and sieve. Add dissolved gelatine leaves. Whip

egg yolks and maltitol before adding to the mixture. Cook to a

cream anglaise (85ºC / 217ºF). Add Supremo 62% couverture

and mix well. Cool down.

Almond Sponge Cake:

Whip egg yolks, whole eggs and maltitol well. Add

almond powder. Whip egg white and the second part of

maltitol to a meringue. Fold the meringue and the pastry

flour in the mixture. Fill up in small round flexipan

molds. Bake in the preheated oven at 180 C / 356 F for

about 10-12 minutes.

Caramelized Pears:

Slowly caramelize maltitol and water. Then add small,

cut pears and cook them until soft. Add pear purée and

set aside. Cool down. Pear Cream-Chantilly:

Warm up pear purée and maltitol, add dissolved gelatine

and pear liqueur. Fold slowly whipped cream under. Setting:

Place a disc of the Spiced Sablé Breton in the glass. Pipe by

using a pastry bag half way up the Spiced Chocolate Cream.

Add some Caramelized Pears on top. Pipe Pear Cream-

Chantilly and cover with an Almond Sponge Cake. Refrigerate

Decoration:

Dried pear slices, chocolate curls and isomalt sugar.

Spiced Chocolate Pears Sugar Free

24

Page 25: recipes, Felchlin Recipe Book, 2008

CR74E

CA23E

KK44E

CS11E

TM99E

HA01E

Elvesia Rep. Dominicaine 74% 72h

Rondo, Cru Hacienda Couverture, dark

Cocoa Nibs

California, almond paste 1:1

Granulated Cocoa Butter

ChocoBrillant, chocolate glaze

Cocoa powder, 22-24%

Yield: Makes about 3 frames of 25 x 8 x 4 cm /

10 x 3.5 x 1.5 inches

Ingredients:

Chocolate Sponge:

350 g / 12.3 oz California

150 g / 5.3 oz butter, unsalted, soft

100 g / 3.5 oz granulated sugar

150 g / 5.3 oz whole eggs

50 g / 1.7 oz milk

130 g / 4.6 oz pastry flour

20 g / 0.7 oz Cocoa powder

5 g / 0.2 oz baking powder

Crispy Feuillantine:

150 g / 5.3 oz powdered sugar

120 g / 4.2 oz butter, unsalted, soft

2 g / 0.7 oz pectin yellow ribbon

50 g / 1.7 oz glucose

150 g / 5.3 oz almond slices

30 g / 1.0 oz pistachio, chopped

10 g / 0.3 oz Cocoa Nibs

Almond Dacquoise:

350 g / 12.2 oz egg white

100 / g 3.5 oz granulated sugar

280 g / 9.8 oz powdered sugar

280 g / 9.8 oz almond powder

70 g / 2.4 oz pastry flour

Bourbon Vanilla:

120 g / 4.2 oz milk

120 g / 4.2 oz heavy cream 35%, liquid

1 pce vanilla bean

50 g / 3.5 oz egg yolks

80 g / 5.3 oz granulated sugar

6 g / 0.3 oz gelatine leaves

250 g / 8.7 oz heavy cream 35%, whipped

Hacienda Mousse:

120 g / 4.2 oz granulated sugar

40g / 1.4 oz water

120 g / 4.2 oz egg yolks

100 g / 3.5 oz whole eggs

500 g / 17.5 oz Elvesia 74%

700 g / 24.5 oz heavy cream 35%, whipped

Preparation:

Chocolate Sponge:

Mix California, soft butter and granulated sugar. Slowly add eggs and

milk. Fold in sieved pastry flour, Cocoa powder and baking powder.

Spread out on a silpat sheet and bake in the preheated oven at 180°C /

356°F for about 30 minutes.

Crispy Feuillantine:

Warm up powdered sugar, unsalted butter, pectin and glucose. Add

almond slices, chopped pistachio and Cocoa Nibs. Mix well. Spead

out on a silpat sheet and bake in the preheated oven at 200°C / 392°F

for about 20 minutes.

Almond Dacquoise:

Whip egg white and granulated sugar to a meringue. Fold in sieved

powdered sugar, almond powder and pastry flour. Spread out on a

silpat sheet and bake at 200ºC / 392ºF.

Bourbon Vanilla:

Boil milk, heavy cream and vanilla bean. Whip egg yolks and

granulated sugar well. Combine everything and reboil until a cream

anglaise (85°C / 217°F). Add dissolved gelatine leaves and mix well.

Cool down. Before setting fold carefully whipped cream under. Fill up

half of the frame and freeze. Demold.

Hacienda Mousse:

Boil granulated sugar and water up to 120°C / 248°F. Whip egg yolks

and whole eggs foamy. Add slowly the cooked sugar to the whipped

eggs and let it cool down. Add melted (40°C / 104°F) Elvesia 74%

couverture and mix well. Slowly fold in the whipped cream.

Setting:

Place the frame on a plastic sheet. As a decoration element put 2

flexipan cocoa pods inside the frame. Fill half of the frame with

Hacienda Mousse then place the Bourbon Vanilla and the Almond

Dacquoise on it. Cover with some Hacienda Mousse. Spread a little

bit of Elvesia 74% couverture on the Crispy Feuillantine and then

place a slice of Chocolate Sponge on it. Smooth out with Hacienda

Mousse. Freeze. Remove the flexipan cocoa pots and the frame.

Decoration: By using the chocolate spray gun, spray a mix of Elvesia 74% couverture with 50% Cocoa Butter and some red food color.

Pipe ChocoBrillant in the cocoa pot holes. Place chocolate transfer

sheet on the sides, macaroons and gold leaves.

Dream of Hacienda

25

Page 26: recipes, Felchlin Recipe Book, 2008

DC53E

CS11E

CA23E

TM99E

CS36E

DC75E

CS84E

Pistachiosa F, pistachio filling firm

Granulated Cocoa Butter

Cocoa Nibs

ChocoBrillant, chocolate glaze

Maracaibo Criolait 38% Rondo, Grand

Cru Couverture, with milk/ cream

Fraganosa F, strawberry filling firm

Edelweiss 36% Rondo, Surfine

Couverture

Yield:

Makes about 2 molds of 18 cm / 7.5 inches.

Ingredients:

Sugar Dough with Sesame:

125 g / 4.3 oz butter, unsalted, soft

125 g / 4.3 oz powdered sugar

1 pce whole eggs

1 g / 0.0 oz salt

250 g / 8.7 oz pastry flour

50 g / 1.7 oz sesame

Strawberry Cream Brûlée:

120 g / 4.2 oz egg yolks

130 g / 4.5 oz granulated sugar

400 g /14.0 oz heavy cream 35%, liquid

12 g / 0.3 oz gelatine leaves

300 g /10.5 oz strawberry purée

100 g / 3.5 oz Fraganosa F

Pistachio Panna Cotta:

750 g / 26.4 oz heavy cream 35%, liquid

60 g / 2.1 oz granulated sugar

150 g / 5.2 oz Pistachiosa F

8 g / 0.2 oz gelatine leaves

Almond Dacquoise: 350 g / 12.2 oz egg white

100 / g 3.5 oz granulated sugar

280 g / 9.8 oz powdered sugar

280 g / 9.8 oz almond powder

70 g / 2.4 oz pastry flour

Preparation:

Sugar Dough with Sesame:

Whip soft butter, powdered sugar and salt well. Add the whole

eggs and mix well. Slowly fold pastry flour and sesame under

the mixture. Let it set in the refrigerator. Roll out 1 cm / 0.5

inches thick and bake in the preheated oven at 180ºC /356ºF.

Strawberry Cream Brûlée:

Whip egg yolks well. Boil heavy cream, granulated sugar and

strawberry purée. Add to the egg yolks and reboil to a cream

anglaise. Add dissolved gelatine leaves and Fraganosa. Fill up

in round flexipan molds and freeze.

Pistachio Panna Cotta:

Boil heavy cream and granulated sugar. Add Pistachiosa and

mix well. Fold in dissolved gelatine leaves.

Almond Dacquoise:

Whip egg white and granulated sugar to meringue. Fold in

sieved powdered sugar, almond powder and pastry flour.

Spread out on a silpat sheet and bake in the preheated oven at

200ºC / 392ºF

Setting:

Fill up 1/ 3 of the mold with Pistachio Panna Cotta. Place the

Strawberry Cream Brûlée on it. Put a disc of Almond

Dacquoise and fill up with the rest of the Pistachio Panna

Cotta. Freeze. Demold and spray with 50% Maracaibo Criolait

38% couverture and 50% Cocoa Butter. Place the cake on the

baked Sugar Dough with Sesame.

Decoration:

Glaze the middle of the cake with melted ChocoBrillant and

decorate with fresh raspberries, strawberries, chopped

pistachios, Cocoa Nibs and Edelweiss chocolate curls. Place a

Maracaibo Criolait 38% disc and encircle the cake with

pistachio macaroons.

Paradise of Pistachio and Strawberry

26

Page 27: recipes, Felchlin Recipe Book, 2008

HA01E

RA50E

DC14E

CS36E

DC77E

TM99E

Cocoa powder, 22- 24%

Lemon Peel

Praline Croquantine, almond cream

with flaky wafers

Maracaibo Criolait 38% Rondo,

Grand Cru Couverture, with milk/

cream

Mangonosa F, mango – passion fruit

filling

ChocoBrillant, chocolate glaze

Yield:

Makes about 4 cake molds of 12 cm / 5 inches Ø.

Ingredients:

Almond Chocolate Cake:

150 g / 5.2 oz almond powder 200 g / 7.0 oz granulated sugar

210 g / 7.3 oz egg yolks

3 g / 0.1 oz Lemon Peel

45 g / 1.7 oz heavy cream 35%, liquid

200 g / 7.0 oz egg white

100 g / 3.5 oz granulated sugar

150 g / 5.2 oz pastry flour

50 g / 1.7 oz Cocoa powder

Praline Croquantine Disc: 300 g / 10.5 oz Praline Croquantine

100 g / 3.5 oz Maracaibo Criolait 38%

Passion Mango Fruit Cream: 200 g / 7.0 oz passion fruit purée

200 g / 7.0 oz Mangonosa

160 g / 5.6 oz egg yolks

130 g / 4.5 oz granulated sugar

7 g / 0.2 oz gelatine leaves

150 g / 5.2 oz butter, unsalted, soft

Milk Chocolate Saffron Mousse: 250 g / 8.7 oz milk

3 g / 0.1 oz saffron leaves

80 g / 2.8 oz egg yolks

50 g / 1.7 oz granulated sugar

10 g / 0.3 oz gelatine leaves

500 g /17.5 oz Maracaibo Criolait 38%

500 g /17.5 oz heavy cream 35%, whipped

Preparation:

Almond Chocolate Cake:

Whip granulated sugar, egg yolks and Lemon Peel well.

Add liquid heavy cream. Whip egg white and the second

part of granulated sugar to a meringue. Combine

everything together. Add almond powder, sieved pastry

flour and Cocoa powder. Fill in the cake mold and bake

in the preheated oven at 180ºC / 356ºF.

Praline Croquantine Disc:

Melt Praline Croquantine to 30ºC / 86ºF. Add tempered

Maracaibo Criolait 38% couverture and mix well. Spread out

on a silpat sheet and let it set. Cut out a disc of 12 cm / 5 inches

Ø.

Passion Mango Fruit Cream:

Boil passion fruit purée and Mangonosa. Whip egg yolks

and granulated sugar well. Join everything and reboil

until 85ºC / 217ºF. Sieve and add dissolved gelatine.

Cool down to 30ºC / 86ºF. Add soft butter and mix well.

Fill in flexipan molds of 10 cm / 4 inches Ø and freeze.

Milk Chocolate Saffron Mousse:

Boil milk and saffron leaves. Let it infuse for 15 minutes.

Then strain and reboil. Whip egg yolks and granulated

sugar well before adding it to the mass. Mix to a cream

anglaise (85ºC / 217ºF). Add dissolved gelatine and

Maracaibo Criolait 38% couverture and stir until smooth.

Fold in whipped cream. Setting:

Fill the half of the cake mold with Milk Chocolate Saffron

Mousse. Then place the Passion Mango Fruit Cream and fill in

the other half of Milk Chocolate Saffron Mousse. Put the

Praline Croquantine Disc on top and paint with some melted

Maracaibo Criolait 38%. In the end place the Almond

Chocolate Cake on it. Freeze. Demold. Warm ChocoBrillant up

to 40°C / 104°F and glaze.

Decoration:

Spray ruby food color and place macaroons, chocolate curls

and transfer sheets.

Saffron Passion Delice

27

Page 28: recipes, Felchlin Recipe Book, 2008

CP88E

CS36E

CS11E

RA51E

Piemont Gianduja, Grand Cru Gianduja,

dark

Maracaibo Criolait 38% Rondo, Grand

Cru Couverture, with milk/ cream

Granulated Cocoa Butter

Orange Peel

Yield: Makes about 2 cakes of 18 cm / 7 inches Ø.

Ingredients:

Sablé Breton:

240 g / 8.4 oz butter, unsalted, soft

240 g / 8.4 oz powdered sugar

120 g / 4.2 oz egg yolks

340 g / 12.1 oz pastry flour

15 g / 1.0 oz baking powder

7 g / 0.2 oz fleur de sel (sea salt)

Orange Cream Brûlée:

150 g / 5.2 oz fresh orange juice

300 g / 10.5 oz heavy cream 35%, liquid

100 g / 3.5 oz egg yolks

50 g / 1.7 oz granulated sugar

8 g / 0.2 oz Orange Peel

25 g / 0.8 oz Cointreau, liqueur

5 g / 0.1 oz gelatine leaves

Piemont Cream:

120 g / 4.2 oz egg yolks

50 g / 1.7 oz whole eggs

150 g / 5.2 oz sugar syrup 1:2 = 100 g/ 3.5 oz water

50 g/ 1.7 oz honey

100 g / 3.5 oz Maracaibo Criolait 38%

250 g / 8.7 oz Piemont Gianduja

150 g / 5.2 oz heavy cream 35%, liquid

12 g / 0.3 oz gelatine leaves

750 g / 26.2 oz heavy cream, 35% liquid

Tuille:

110 g / 3.8 oz granulated sugar

60 g / 2.1 oz orange juice

30 g / 1.0 oz pastry flour

60 g / 2.1 oz almond powder

60 g / 2.1 oz butter, unsalted, warm

Preparation:

Sablé Breton: Mix butter, powdered sugar and fleur de sel (sea salt). Add egg

yolks. Fold in sieved pastry flour and baking powder. Cool in

the refrigerator. Roll out about 1 cm / 0.5 inches thick. Cut out

a cake circle of 18 cm / 7 inches ø and bake at 200°C / 392°F.

Orange Cream Brûlée: Boil fresh orange juice, heavy cream and Orange Peel. Whip

egg yolks and sugar well. Combine all together and reboil until

a cream anglaise (85ºC / 217ºF). Sieve. Add dissolved gelatine

and Cointreau. Fill up in round flexipan molds of 18 cm / 7

inches Ø.

Piemont Cream: Warm up egg yolks, whole eggs and sugar syrup on a water

bath. Whip until foamy. Add melted Maracaibo Criolait 38%,

Piemont Gianduja and liquid heavy cream. Add dissolved

gelatine leaves and fold in slowly the whipped cream. Cool in

the refrigerator.

Tuille: Mix all ingredients together. Spread out on a silpat sheet and

bake in the preheated oven at 200°C / 392°F until golden

crispy.

Setting: Place a frozen Orange Cream Brûlée disc into the baked Sablé

Breton. By using a hot soup spoon, scoop some Piemont Cream

around the tart. Freeze for 10 minutes and spray with 50%

Maracaibo Criolait 38% and 50% Cocoa Butter.

Decoration: Citrus fruits, broken Tuilles, white chocolate sticks and transfer

sheets.

Tart Piemontese with Orange Cream

28

Page 29: recipes, Felchlin Recipe Book, 2008

CS59E

HA01E

KK44E

RA50E

DC03E

DC46E

Maracaibo Clasificado 65% Rondo, Grand

Cru Couverture, dark

Cocoa powder, 22- 24%

California, almond paste 1:1

Lemon Peel

Pralinosa F, hazelnut filling firm

Praline Paste 1:1, hazelnut paste

Yield:

Makes about 1 log mold of 50 x 7 x 5.5 cm /

20 x 3 x 2.4 inches.

Ingredients:

Chocolate Sponge:

250 g / 8.8 oz granulated sugar

200 g / 7.0 oz California

300 g / 10.5 oz whole eggs

220 g / 7.0 oz milk

60 g / 2.1 oz Cocoa powder

270 g / 9.4 oz pastry flour

6 g / 0.2 oz baking powder

150 g / 5.2 oz chopped Maracaibo Clasificado 65%

60 g / 2.1 oz roasted, chopped hazelnuts

170 g / 5.9 oz butter, liquid

Caramelized Hazelnut Dacquoise:

350 g / 12.2 oz egg white

130 g / 4.5 oz granulated sugar

300 g / 10.0 oz hazelnut powder

300 g / 10.0 oz powdered sugar

60 g / 2.0 oz caramelized hazelnuts, chopped

Lemon Cream:

150 g / 5.2 oz lemon juice

10 g / 0.3 oz Lemon Peel

200 g / 7.0 oz granulated sugar

180 g / 6.3 oz whole eggs

7 g / 0.2 oz gelatine leaves

140 g / 4.9 oz butter, unsalted, soft

Hazelnut Praline Mousse:

160 g / 7.6 oz milk

6 g / 0.2 oz gelatine leaves

250 g / 8.7 oz Pralinosa F

50 g / 1.7 oz Praline Paste 1:1

300 g /10.5 oz heavy cream 35%, whipped

Hazelnut Glaze:

300 g / 10.5 oz apricot purée

100 g / 3.5 oz heavy cream 35%, liquid

40 g / 1.4 oz water

3 g / 0.1 oz pectin yellow ribbon

200 g / 7.0 oz Pralinosa F

Preparation:

Chocolate Sponge:

Mix California and granulated sugar well. Slowly add whole eggs

and milk. Sieve pastry flour, cocoa powder, baking powder and

then fold slowly under the almond paste. Add chopped Maracaibo

Clasificado 65% and chopped hazelnuts. Slowly add liquid butter.

Spread out on a silpat sheet and bake in the preheated oven at

180 C / 356 F.

Caramelized Hazelnut Dacquoise:

Whip egg white and granulated sugar to a meringue. Fold in

hazelnut powder and powdered sugar. Spread out on a silpat sheet

and sprinkle with roasted hazelnuts. Bake at 200 C / 392 F.

Lemon Cream:

Bring lemon juice, Lemon Peel and granulated sugar to boil. Whip

whole eggs foamy and add to the mix. Reboil to a cream anglaise

(86 C / 218 F). Strain and let it cool down. Before the Lemon

Cream sets, add dissolved gelatine. Cool down. Add soft butter.

Pipe in the log mold and freeze.

Hazelnut Praline Mousse:

Boil milk. Then add Pralinosa F and Praline paste. Stir well. Add

dissolved gelatine and cool down. Before setting fold in whipped

heavy cream.

Hazelnut Glaze:

Boil apricot purée, heavy cream and water. Then add pectin and

Pralinosa F. By using a hand blender homogenize the Hazelnut

Glaze.

Setting:

Lay out a plastic foil on the log mold. Fill half way with Hazelnut

Praline Mousse. Place the demolded Lemon Cream on it. Fill up

with the remaining Hazelnut Praline Mousse. Add Caramelized

Hazelnut Dacquoise on top. Brush a thin layer of melted

Maracaibo Claslificado 65%. Immediately place the Chocolate

Sponge on top. Freeze for about 2 hours. Demold. Glaze with

warm Hazelnut Glaze. Cut in logs of 30 cm / 12 inches.

Decoration:

Place roasted hazelnuts, chocolate transfer sheets, dried vanilla

sticks and macaroons.

Hazelnut Praline Caprice

29

Page 30: recipes, Felchlin Recipe Book, 2008

CS84E

CS59E

CS11E

Edelweiss 36% Rondo, white Couverture,

surfine

Maracaibo Clasificado 65% Rondo,

Grand Cru Couverture, dark Granulated Cocoa Butter

Yield:

Makes about 5 wave cake molds.

Ingredients:

Banana Sponge Cake:

470 g / 14.0 oz sugar, granulated

350 g / 12.2 oz whole eggs

1 pce vanilla bean

250 g / 8.7 oz bananas, cut in slices

30 g / 1.0 oz lemon juice

nutmeg

370 g / 12.9 oz butter, unsalted, liquid

260 g / 9.1 oz Edelweiss 36%

260 g / 9.1 oz almond powder

300 g / 10.5 oz pastry flour

4 g / 0.1 oz baking powder

250 g / 8.7 oz macadamia nuts, crushed

Candied Pineapples:

370 g / 12.9 oz pineapples, cut in cubes

100 g / 3.5 oz forest honey

1 pce vanilla bean

50 g / 1.7 oz fresh orange juice

130 g / 4.5 oz pineapple purée

4 g / 0.1 oz gelatine leaves

Bourbon Vanilla Bavaroise with Pineapples:

150 g / 5.2 oz milk

4 pces vanilla beans

60 g / 2.1 oz granulated sugar

70 g / 2.4 oz egg yolks

10 g / 0.3 oz gelatine leaves

600 g / 21.0 oz heavy cream 35% whipped

Chocolate Mousseuse:

200 g / 7.0 oz milk

230 g / 8.0 oz Maracaibo Clasificado 65%

4 g / 0.1 oz gelatine leaves

400 g / 14.0 oz heavy cream 35%, whipped

Preparation:

Banana Sponge Cake:

Warm up granulated sugar, whole eggs and vanilla bean. Whip

until foamy. Mix bananas, lemon juice and nutmeg in the Robot

Coupe to a purée and add to the mixture. Melt butter and

Edelweiss 36% couverture and incorporate in the mixture. Sieve

pastry flour and baking powder and fold together with the

almond powder and the macadamia nuts under the whole

mixture. Spread out in a frame and bake in preheated oven at

200°C / 392°F.

Candied Pineapples:

Scrap out the vanilla bean and caramelize the seeds with

forest honey. Add orange juice and pineapple purée.

Reboil with the pineapple cubes and let it cook for about

10 minutes. Do not cook them too soft. Add dissolved

gelatine leaves and mix well. Strain off the pineapple

cubes. Bourbon Vanilla Bavaroise with Pineapples:

Scrap out vanilla beans and boil the seeds with milk. Whip egg

yolks and granulated sugar foamy. Mix all together and reboil

to a cream anglaise (85°C / 217°F). Add dissolved gelatine and

cool down. Fold in whipped heavy cream and the Candied

Pineapples.

Chocolate Mousseuse: Boil milk, then add dissolved gelatine and melted Maracaibo

Clasificado 65%. Fold immediately whipped cream under the

warm ganache.

Setting:

Cut out the Banana Sponge Cake and place it on the bottom of

the wave mold. Pipe 1/3 of the Chocolate Mousseuse,

immediately followed by a thin layer of Bourbon Vanilla

Bavaroise with Pineapples. Let it set. Pipe the second layer of

Chocolate Mousseuse and fill up with the remaining Bourbon

Vanilla Bavaroise with Pineapples. Freeze. Demold

Decoration:

version a): Spray with 50% Cocoa Butter and 50% Maracaibo

Clasificado 65% by using a spray gun. Place some fresh, cut

pineapples and chocolate transfer sheets on the sides.

version b): Spray with some yellow colored cocoa butter.

Cover with a thin layer of cold glaze. Place fresh pineapples

and chocolate decoration.

Chocolate Banana Mousseuse

30

Page 31: recipes, Felchlin Recipe Book, 2008

HAZELNUT CARAMEL YIELD: 11 SERVINGS

Caramelized Hazelnut Dacquoise 350 g / 12.2 oz ........ Egg white 130 g / 4.5 oz ........ Granulated sugar 300 g / 10.0 oz ........ Hazelnut Flour 300 g / 10.0 oz ........ Powdered sugar 60 g / 2.0 oz ........ Caramelized hazelnuts, chopped Pastry Cream 500 g / 17.5 oz ........ Milk 120 g / 4.2 oz ........ Granulated sugar 1 ea ...................... Vanilla Beans 120 g / 4.2 oz ........ Butter, unsalted 200 g / 7.0 oz ........ Egg yolks 90 g / 3.1 oz ........ Crèmepulver Praline Hazelnut Cream 200 g / 7.0 oz ........ Pastry cream 100 g / 3.5 oz ........ Praline Paste 500 g / 17.5 oz ........ Heavy cream 35%, whipped Caramelized Hazelnuts 300 g / 10.5 oz ........ Granulated sugar 50 g / 1.7 oz ........ Glucose 150 g / 5.2 oz ........ Hazelnuts, roasted Caramel Cream 300 g / 9.0 oz ........ Caramel Brûlé 50 g / 1.7 oz ........ Maracaibo Criolait 38% Hazelnut Crunch (Streusel) 100 g / 3.5 oz ........ Butter, unsalted 100 g / 3.5 oz ........ Hazelnut flour 100 g / 3.5 oz ........ Granulated sugar 60 g / 2.1 oz ........ Pastry flour

...................... Maracaibo Criolait 38%

Caramelized Hazelnut Dacquoise Whip egg white and granulated sugar to a meringue. Fold in Hazelnut Flour and powdered sugar. Spread out on a silpat sheet and sprinkle with roasted hazelnuts. Bake at 200°C/392°F. Pastry Cream Mix 1/3 of cold milk with Crèmepulver. Boil the rest of the milk with granulated sugar, add Vanilla Beans. Incorporate everything together and reboil until a pastry cream. Add egg yolks and mix well. Fold slowly soft butter under and mix well. Cool in refrigerator. Praline Hazelnut Cream Mix Pastry Cream smoothly, incorporate Praline Paste. Slowly fold the whipped cream under.

Ingredients

Preparation

31

Page 32: recipes, Felchlin Recipe Book, 2008

Caramelized Hazelnuts Caramelize granulated sugar and Glucose. Add the roasted hazelnuts and caramelized them slowly. Pour on a silpat and cool down. Caramel Cream Mix Caramel Brûlé and untempered Maracaibo Criolait 38% together. Hazelnut Crunch

Mix soft butter, Hazelnut Flour, granulated sugar together. Fold carefully

pastry flour under mixture. Place in the refrigerator. Use a grater and

rub the hazelnut dough until you get Streusel (Vermicelli). Bake in the

preheated oven at 180°C/356°F. Put aside. When cold, spray by using

a chocolate spray gun lightly Maracaibo Criolait 38% and let it set.

Place some caramelized hazelnuts into the glasses. Pipe in, by using a pastry bag, some Praline Hazelnut Cream. Add a disc of Caramelized Hazelnut Dacquoise on it. Pipe a layer of Caramel Cream. Put a second disc of Hazelnut Dacquoise followed by a layer of Praline Hazelnut Cream. Put in the refrigerator to cool.

Add a macaroon, chocolate curls and some hazelnut crunch.

#31305 ........... FELCHLIN-Swiss PRALINE PASTE

#31362 ........... FELCHLIN-Swiss CARAMEL BRÛLÉ

#31117 ........... FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%

#90351 ........... Hazelnut Flour

#90071 ........... Vanilla Bean, Madagascar

#90432 ........... Glucose

Specialty

Ingredients

Setting

Decoration

32

Page 33: recipes, Felchlin Recipe Book, 2008

33

Page 34: recipes, Felchlin Recipe Book, 2008

FE93E Cocos–Gianduja, with shredded coconuts

Yield:

Makes about 20 dessert plates.

Ingredients:

Pineapple Juice / Carpaccio:

250 g / 8.7 oz water

50 g / 1.7 oz honey

1 pce lemongrass

1 pce clove

3 pces Szechuan pepper corns

1/2 pce pineapple

Coconut Cake:

75 g / 2.5 oz whole eggs

100 g / 3.5 oz granulated sugar

125 g / 4.3 oz Mascarpone cheese

75 g / 2.5 oz Cocos-Gianduja

10 g / 0.3 oz vegetable oil

90 g / 3.1 oz pastry flour

3 g / 0.1 oz baking powder

20 g / 0.7 oz rum liqueur

Warm Coconut Cream:

100 g / 3.5 oz Cocos Gianduja

120 g / 4.2 oz heavy cream 35%, liquid

Almond Dacquoise: ,

Rectangle of 70 x 30 mm / 2.75 x 1.18 inches. 350 g / 12.2 oz egg white

100 / g 3.5 oz granulated sugar

280 g / 9.8 oz powdered sugar

280 g / 9.8 oz almond powder

70 g / 2.4 oz pastry flour

Green Tea Ice Cream:

1000 g / 35.7 oz milk

125 g / 4.5 oz granulated sugar

60 g / 2.1 oz milk powder

200 g / 7.1 oz egg yolks

5 g / 0.1 oz ice cream stabilizer

5 g 0.1 oz green tea powder

Preparation:

Pineapple Juice / Carpaccio:

Boil all ingredients and set aside. Slice a half, fresh pineapple

very thin. Marinate it for about 15 minutes.

Coconut Cake:

Whip whole eggs and granulated sugar foamy. Fold soft

Mascarpone cheese under the egg mixture. Slowly add

melted Cocos-Gianduja, vegetable oil, and rum liqueur.

Sieve pastry flour and baking powder together and fold

carefully under the mixture. Fill up in flexipan Gugelhupf molds and bake in the preheated

oven at 180°C / 356°F for about 25 minutes.

Warm Coconut Cream:

Boil heavy cream. Then mix with Cocos-Gianduja and

set aside.

Almond Dacquoise:

Whip egg white and granulated sugar to meringue. Fold

in sieved powdered sugar, almond powder and pastry

flour. Spread out on a silpat sheet and bake at 200ºC /

392ºF Green Tea Ice Cream:

Boil milk, granulated sugar and milk powder. Add to the

egg yolks and ice cream stabilizer and reboil up to 82°C /

180°F. Add green tea powder. Sieve and let it rest

overnight before freezing in the ice cream machine. Setting:

Arrange Pineapple Carpaccio on a plate. Add some of the

juice. Aside place the hot Coconut Cake and sprinkle

with Warm Coconut Cream. Then place a scoop of Green

Tea Ice Cream on a Almond Dacquoise. Decoration:

Sprinkle fresh lime zest on the Pineapple Carpaccio and

decorate with lemongrass. Serve everything immediately.

Pineapple Carpaccio with warm Coconut Cake and Green Tea Ice

Cream

34

Page 35: recipes, Felchlin Recipe Book, 2008

Ingredients:

Makes about 20 dessert plates.

Flourless Hazelnut Sponge:

380 g / 13.6 oz butter, unsalted

180 g / 6.4 oz granulated sugar

15 g / 0.5 oz Cocoa powder

150 g / 5.4 oz whole eggs

210 g / 7.5 oz egg yolks

250 g / 8.9 oz Maracaibo Clasificado 65%

300 g / 16.1 oz Piemont Gianduja

200 g / 8.9 oz hazelnut powder

5 g / 0.6 oz baking powder

200 g / 8.9 oz apples, peeled, fine graded

400 g / 23.9 oz egg white

200 g / 8.9 oz granulated sugar

Light Chocolate Mousse:

Frame of 31 x 31 x7,5mm, cut: 40 x 60mm

250 g / 8.9 oz milk

350 g / 12.5 oz heavy cream 35%, whipped

6 g / 0.2 oz gelatine leaves

280 g / 10.0 oz Maracaibo Clasificado 65%

200 g / 7.1 oz Praline Croquantine

Sablé Breton Hazelnut:

Cut 50 mm x 70mm / 2.0 x 2.8 inches.

155 g / 5.5 oz butter, unsalted, soft

30 g / 1.1 oz ground hazelnuts

25 g / 1.0 oz cane sugar

25 g / 1.0 oz egg yolks

70 g / 2.5 oz Piemont Gianduja

155 g / 5.5 oz pastry flour

3 g / 0.1 oz baking powder

1 g / 0.04 oz salt

Maracaibo Ice Cream:

320 g / 11.4 oz milk

80 g / 2.9 oz inverted sugar

100 g / 3.6 oz granulated sugar

2 g / 0.1 oz ice cream stabilizer

200 g / 7.1 oz Maracaibo Clasificado 65%

300 g / 10.7 oz heavy cream 35%, liquid

Maracaibo Tuille: 200 g / 7.1 oz glucose

225 g / 8.0 oz fondant

100 g / 3.6 oz Maracaibo Clasificado 65%

Preparation:

Flourless Hazelnut Sponge:

Mix granulated sugar and Cocoa powder together. Whip with soft

butter to get a smooth mixture. Slowly incorporate egg yolks and

whole eggs. Add melted Maracaibo Clasificado 65% and Piemont

Gianduja. Whip egg white and granulated sugar to a meringue and

fold in the mixture. Add hazelnut powder and baking powder. Spread

out on a silpat sheet, sprinkle with apples. Bake at 180°C /356°F.

Light Chocolate Mousse:

Boil milk and add dissolved gelatine. Pour slowly over the Maracaibo

Clasificado 65% rondos and mix to a homogenous mousse. Add

Praline Croquantine. Whip the heavy cream to soft peak and fold it in

the 37°C / 98.6°F warm mousse.

Sablé Breton Hazelnut:

Whisk butter, ground hazelnuts, cane sugar, egg yolks and melted

Piemont Gianduja. Add pastry flour, baking powder and salt in the

end. Refrigerate for 30 minutes and roll on the dough sheeter to 2.5

mm. Cut in rectangles of 5 x 7 cm / 2 x 2.8 inches and bake at 170°C /

338°F for about 8 minutes.

Maracaibo Ice Cream:

Warm up milk and invert sugar to 40°C / 104°F. Mix granulated sugar

with the stabilizer and add to mixture. Bring to a boil and add

Maracaibo Clasificado 65%. Stir before adding heavy cream. Let the

mix rest for at least 5 hours. Freeze.

Maracaibo Tuille:

Boil glucose and fondant to 155°C / 311°F, add the Maracaibo

Clasificado 65% rondos. Let it cool down on a silpat sheet. Crush in

the Robot Coupe and sift over a special stencil. Bake at 200°C /

392°F.

Setting:

Cut the Flourless Hazelnut Sponge and place in the frame. Pour the

Light Chocolate Mousse on top. Freeze. Spray with Maracaibo

Clasificado 65% Couverture. Cut pieces of 4 x 6 cm /1.5 x 2.5 inches

and place on the Sablé Breton Hazelnut. Add a scoop of Maracaibo

Ice Cream on top.

Decoration:

Brush some warm ChocoBrillant on the plate. Arrange with fresh

raspberries, a tuille and a gold leaf. Dust with powdered sugar.

DC14E

HA01E

TM30E

CS59E

CP88E

TM99E

Praline Croquantine, almond cream with

flaky wafers

Cocoa powder, 22- 24%

Cara-Molla, dairy caramel cream

Maracaibo Clasificado 65% Rondo, Grand

Cru Couverture, dark

Piemont Gianduja, Grand Cru Hazelnut

Gianduja, dark

ChocoBrillant, chocolate glaze

Nocciola Drift

35

Page 36: recipes, Felchlin Recipe Book, 2008

Milk Chocolate and Raspberry Mousseuse

DC76E

CS36E

CS11E

HA01E

Frambonosa F, raspberry filling firm

Maracaibo Criolait 38% Rondo, Grand

Cru Couverture, with milk/ cream

Granulated Cocoa Butter

Cocoa powder, 22-24%

Yields:

Makes about 15 dessert plates.

Ingredients:

Sablé Dough neutral / chocolate: 240 g / 8.4 oz butter, unsalted

240 g / 8.4 oz powdered sugar

120 g / 4.2 oz egg yolks

340 g / 12.1 oz pastry flour

15 g / 1.0 oz baking powder

3 g / 0.1 oz fleur de sel (sea salt)

10 g / 0.3 oz Cocoa powder

Milk Chocolate Mousse:

130 g / 4.5 oz milk

4 g / 0.1 oz gelatine leaves

300 g / 10.5 oz Maracaibo Criolait 38%

370 g / 12.9 oz heavy cream 35%, whipped

Raspberry Cream:

130 g / 4.5 oz natural yoghurt

150 g / 5.2 oz Frambonosa

6 g / 0.2 oz gelatine leaves

300 g / 10.5 oz heavy cream 35%, whipped

Preparation:

Sablé Dough neutral / chocolate:

Mix butter, powdered sugar and fleur de sel (sea salt). Add egg

yolks. Fold sieved pastry flour and baking powder under the

mixture. For the chocolate dough, add the Cocoa powder and

mix well. Cool in the refrigerator. Roll out about ½ cm / 0.2

inches thick, cut rectangles of 2.5 x 8 cm / 1 x 3 inches. Bake at

200°C / 392°F.

Milk Chocolate Mousse:

Boil milk and then add dissolved gelatine leaves. Mix well.

Slowly fold in the Maracaibo Criolait 38% couverture. Cool

down. Before setting fold in carefully whipped cream. Fill up

in a frame of 26 x 35 cm / 10.24 x 13.8 inches and freeze.

Demold. Spray 50% Cocoa Butter and 50% Maracaibo Criolait

38% couverture by using the spray gun. Cut in pieces of 2.5 x 8

cm / 1 x 3 inches.

Raspberry Cream:

Lightly warm up yoghurt. Add melted Frambonosa, dissolved

gelatine and mix well. Cool down. Fold in whipped cream. Fill

up in a frame of 26 x 35 cm / 10.24 x 13.8 inches and freeze.

Demold and cut in pieces of 2.5 x 8 cm / 1 x 3 inches

Setting:

Place Milk Chocolate Mousse on a baked Chocolate Sablé

Dough.

Place Raspberry Cream on a baked Neutral Sablé Dough and

add some fresh raspberries on it.

Decoration:

Chocolate curls, raspberry sauce, gold leaves, dried lime piece

and fresh lime zest.

28

Page 37: recipes, Felchlin Recipe Book, 2008

CR74E

TM30E

HA01E

Elvesia Rep. Dominicaine 74% 72h Rondo, Cru

Hacienda Couverture, dark

Cara-Molla, dairy caramel cream

Cocoa powder, 22-24%

Yield:

Makes about 15 dessert plates

Ingredients:

Elvesia Chocolate Cake:

130 g / 4.5 oz whole eggs

80 g / 2.8 oz granulated sugar

100 g / 3.5 oz butter, unsalted

130 g / 4.5 oz Elvesia 74%

70 g / 2.4 oz pastry flour

Sautéed Bananas: 100 g / 3.5 oz water

200 g / 7.0 oz granulated sugar

20 g / 0.7 oz butter, unsalted

20 g / 0.7 oz rum, dark

100 g / 3.5 oz banana, cut in pieces

Banana Bavaroise:

120 g / 4.2 oz milk

120 g / 4.2 oz heavy cream 35 %, liquid

1 pce vanilla bean

50 g / 3.5 oz egg yolks

80 g / 5.3 oz granulated sugar

6 g / 0.3 oz gelatine leaves

250 g / 8.7 oz heavy cream 35%, whipped

100 g / 3.5 oz Sautéed Bananas

Caramel Ice Cream:

1000 g / 35.7 oz milk

450 g / 16.1 oz Cara-Molla

80 g / 2.9 oz milk powder

200 g / 7.0 oz egg yolks

5 g / 0.2 oz ice cream stabilizer

Whipped Vanilla Cream:

200 g / 7.0 oz heavy cream 35%, whipped

1 pce vanilla bean

Sablé Dough neutral / chocolate:

240 g / 8.4 oz butter, unsalted

240 g / 8.4 oz powdered sugar

120 g / 4.2 oz egg yolks

340 g /12.1 oz pastry flour

15 g / 1.0 oz baking powder

3 g / 0.1 oz salt

10 g / 0.3 oz Cocoa powder

Chocolate Rectangle:

Rectangle of 120 x 30 mm / 4.7 x 0.79 inches

200 g / Elvesia 74%

Preparation:

Elvesia Chocolate Cake:

Whip whole eggs and granulated sugar foamy. Melt butter and Elvesia

74% couverture together until everything is dissolved. Add the egg mixture

and then fold in slowly sieved pastry flour. Fill up in round flexipan molds

and bake in the preheated oven at 220°C / 460°F for 8 minutes.

Sautéed Bananas:

Caramelize water and sugar lightly. Add dark rum and bananas. Sauté

everything for about 2 minutes. Then add the butter and mix well.

Banana Bavaroise: Boil milk, heavy cream and vanilla seeds. Whip egg yolks and granulated

sugar well. Mix all together and reboil until a cream anglaise (85°C /

217°F). Add dissolved gelatine leaves and mix well. Cool down. Before

setting fold carefully heavy cream and Sautéed Bananas under. Fill up in a

frame and freeze. Cut in slices of 2.5 x 8 cm / 1 x 3 inches.

Caramel Ice Cream:

Boil milk. Then add Cara-Molla, milk powder, eggs yolks and ice cream

stabilizer. Reboil up to 82°C / 180°F. Freeze in the ice cream machine.

Whipped Vanilla Cream: Whip heavy cream and vanilla seeds.

Sablé Dough neutral / chocolate: Mix unsalted butter, powdered sugar and salt. Add egg yolks. Fold in

sieved pastry flour and baking powder. For the chocolate dough, add

Cocoa powder and mix well. Cool in the refrigerator. Roll out about 0.5 cm

/ 0.2 inches thick and cut a rectangle of 2.5 x 8 cm / 1 x 3 inches. Bake in

the preheated oven at 200°C / 392°F.

Chocolate rectangle:

Spread Elvesia very thin on a plastic sheet. Cut in a rectangle of 120 x 30

mm / 4.7 x 0.79 inches.

Setting: Assemble the Elvesia Chocolate Cake on a plate. Then place a Chocolate

Rectangle of 2.5 x 8 cm / 1 x 3 inches with a scoop of Whipped Vanilla Cream on it. Aside place the Banana Bavaroise on a Chocolate Rectangle. Sprinkle

some Sautéed Bananas and put a Sablé Dough neutral of 2.5 x 8 cm / 1 x 3

inches on top. Next to this arrange another Chocolate rectangle with a scoop of

Caramel Ice Cream.

Decoration: Gold leaves, chocolates curls, fresh lime and fruit sauce.

Medley of warm Elvesia Chocolate Banana Bavaroise-with Caramel

Ice Cream

37

Page 38: recipes, Felchlin Recipe Book, 2008

KK44E

DC76E

CS59E

California, almond paste 1:1

Frambonosa F, raspberry filling firm

Maracaibo Clasificado 65% Rondo, Grand Cru Couverture, dark

Yield:

Makes about 24 dessert plates.

Ingredients:

Green Tea Cake: 175 g / 6.3 oz California

175 g / 6.3 oz butter, unsalted, soft

3 g / 0.1 oz Japanese green tea “Maccha”

260 g / 9.3 oz egg white

70 g / 2.5 oz granulated sugar

87 g / 3.1 oz pastry flour

cranberries

Bavaroise Vanilla-Raspberry: Frame of 310 x 310 x10 mm / 1.2 x 1.2 x 0.4 inches.

180 g / 6.4 oz milk

180 g / 6.4 oz heavy cream 35%, liquid

2 pces vanilla beans

70 g / 2.5 oz egg yolks

105 g / 3.8 oz granulated sugar

8 g / 0.3 oz gelatine leaves

360 g / 12.9 oz heavy cream 35%, whipped

140 g / 5.0 oz Frambonosa F

candied lemon pieces

Cream Cheese Ice Cream:

600 g / 21.4 oz milk

400 g / 14.3 oz cream cheese

200 g / 7.1 oz egg yolks

200 g / 7.1 oz granulated sugar

5 g / 0.2 oz ice cream stabilizer

Raspberry Sauce:

200 g / 7.1 oz raspberry

10 g / 0.4 oz granulated sugar

30 g / 1.1 oz water

Chocolate Rectangle:

Cut in a rectangle of 120 x 30 mm / 4.7 x 0.79 inches.

200 g / 7.1 oz Maracaibo Clasificado 65%

Preparation:

Green Tea Cake:

Mix California, butter and green tea. Whip egg white and

granulated sugar to a meringue. Mix everything together.

Incorporate sieved pastry flour. Fill the mixture in a small

flexipan mold and add some cranberries. Bake in the preheated

oven at 180°C/ 356°F for 11 minutes.

Bavaroise Vanilla-Raspberry: Boil milk, heavy cream, vanilla seeds, egg yolks and

granulated sugar up to 82°C / 180°F. Add dissolved gelatine

leaves and melted Frambonosa. Cool down to 35°C / 95°F and

fold in the soft, whipped heavy cream. Pour the mix in the

frame and sprinkle some candied lemon pieces on top.

Cream Cheese Ice Cream:

Boil all ingredients up to 82°C / 180°F. Strain and let the ice

cream ripe in the fridge. Freeze in the ice cream machine.

Raspberry Sauce:

Boil all ingredients for about 3 minutes. Place in the fridge to

cool down.

Chocolate Rectangle:

Spread the couverture very thin on a plastic sheet. Cut in

rectangles of 120 x 30 mm / 4.7x 0.79 inches.

Setting:

Place the Green Tea Cake on the plate and fill the hollow with

Raspberry Sauce. Add one Chocolate Rectangle on it before

placing a piece of Bavaroise Vanilla-Raspberry. Add a second

Chocolate Rectangle and cover with a scoop of Cream Cheese

Ice Cream.

Decoration:

Gold leaves and dried cranberries.

Green Tea Inspiration

38

Page 39: recipes, Felchlin Recipe Book, 2008

DC77E

UE03E

Mangonosa, mango-passion fruit filling

Vanilla cream powder (hot)

Yield:

Makes about 15 dessert plates.

Ingredients:

Sablé Dough:

240 g / 8.4 oz butter, unsalted

240 g / 8.4 oz powdered sugar

120 g / 4.2 oz egg yolks

340 g / 12.1 oz pastry flour

15 g / 1.0 oz baking powder

7 g / 0.2 oz fleur de sel (sea salt)

Mango Chibouste:

250 g / 8.7 oz milk

250 g / 8.7 oz heavy cream 35%, liquid

150 g / 5.2 oz Mangonosa

200 g / 7.0 oz egg yolks

120 g / 4.2 oz granulated sugar

50 g / 1.7 oz Vanilla Cream powder

8 g / 0.2 oz gelatine leaves

130 g / 4.5 oz egg white

130 g / 4.5 oz granulated sugar

Sautéed Mango:

200 g / 7.0 oz honey

50 g / 1.7 oz butter, unsalted

40 g / 1.4 oz Cognac, liqueur

1/2 pce mango, cut in slices

Almond Tuille:

110 g / 3.8 oz granulated sugar

60 g / 2.1 oz orange juice

30 g / 1.0 oz pastry flour

60 g / 2.1 oz almond powder

60 g / 2.1 oz butter, unsalted, warm

Ginger Ice Cream:

125 g / 4.5 oz candied ginger

125 g / 4.5 oz granulated sugar

1000 g / 35.7 oz milk

60 g / 2.1 oz milk powder

200 g / 7.1 oz egg yolks

5 g / 0.1 oz ice cream stabilizer

Preparation:

Sablé Dough:

Mix butter, powdered sugar and fleur de sel (sea salt). Add egg

yolks. Fold sieved pastry flour and baking powder under the

mixture. Cool in the refrigerator. Roll out about 1 cm / 0.5 inches

thick. Bake in the preheated oven at 200°C / 392°F. Immediately

cut in squares of 4 x 8 cm / 1. 5 x 3.5 inches.

Mango Chibouste:

Mix Vanilla Cream powder with few of the cold milk. Boil the rest

of the milk, heavy cream and granulated sugar. Combine all

together and cook to a pastry cream. Add egg yolks, dissolved

Mangonosa and dissolved gelatine. Mix well. Whip slowly egg

white and granulated sugar. Fold under the warm pastry cream.

Fill up in Savarin flexipan molds and freeze. Demold. By using a

torch caramelize the chibouste lightly.

Sautéed Mango:

Melt honey and then add butter. Put everything in a sauce pan.

Slowly add mango slices and Cognac liqueur. By using a lighter,

flambé the mango for a few minutes. Do not cook them too soft.

Set aside.

Almond Tuille:

Mix all ingredients together and spread out on a silpat sheet. Bake

in the preheated oven at 200°C / 392°F. Lay in a mold and bring to

shape.

Ginger Ice Cream:

Blend candied ginger in the Robot Coupe and cook with the other

ingredients up to 82°C / 180°F. Sieve. Let it rest overnight before

freezing in the ice cream machine.

Setting:

Assemble the Sablé Dough and the Sautéed Mangos on a plate.

Place the Mango Chibouste, Almond Tuille and a scoop of Ginger

Ice Cream.

Decoration:

Gold leaves, chocolate curls, fresh thyme and mango sauce.

Mango Chibouste with sautéed Mangos and Ginger Ice Cream

39

Page 40: recipes, Felchlin Recipe Book, 2008

WARM ROASTED APRICOT ON LAYER OF WARM CARAMELIZED PHILO, WARM MILK CHOCOLATE CAKE – CHOCOLATE ICE CREAM YIELD:

Milk Chocolate Cake 90 g / 3.1 oz ......... Whole eggs 80 g / 2.8 oz ......... Caramel Brûlé 100 g / 3.5 oz ......... Butter, unsalted, soft 150 g / 5.2 oz ......... Maracaibo Criolait 38% 50 g / 1.7 oz ......... Pastry flour ...................... Granulated sugar Maracaibo Ice Cream 320 g / 11.4 oz ........ Milk 80 g / 2.9 oz ........ Trimoline 100 g / 3.6 oz ........ Granulated sugar 2 g / 0.1 oz ........ Ice cream stabilizer 200 g / 7.1 oz ........ Maracaibo 65% 300 g / 10.7 oz ........ Heavy cream 35%, liquid Warm roasted Apricot 100 g /. 3.5 oz ......... Fresh apricots, cut in halves 200 g / 7.0 oz ......... Forest honey 50 g / 1.5 oz ......... Lemon juice 50 g / 1.5 oz ......... Butter, unsalted 3- 4 ea ...................... Fresh thyme leaves ...................... Pepper ...................... Cinnamon Powder ...................... Ginger powder 50 g / 1.5 oz ......... Chef Macrina Crown Orange Caramelized Philo 3 sheets .................... Philo dough ..................... Butter

...................... Granulated sugar

Milk Chocolate Cake Whip whole eggs and granulated sugar foamy. Melt butter and Maracaibo Criolait 38% together until everything is dissolved. Fold everything together. Add warmed Caramel Brûlé under the mixture. Incorporate slowly the sieved pastry flour. Bake in the preheated oven at 220ºC/460ºF for about 8 minutes.

Ingredients

Preparation

40

Page 41: recipes, Felchlin Recipe Book, 2008

Maracaibo Ice Cream Warm up milk and Trimoline to 40°C/104°F. Mix granulated sugar with the stabilizer and add to mixture. Bring to a boil and then add Maracaibo 65%. Stir before adding heavy cream. Let the mix rest for at least 5 hours. Freeze. Mix in the Pacojet until creamy. Warm roasted Apricot Caramelize lightly forest honey, butter and lemon juice. Add the apricots halves, fresh thyme, pepper, Cinnamon and ginger powder. Poach apricots until soft. Add the Chef Macrina Crown Orange. Let it set for a few hours. Strain. Caramelized Philo Take a first layer of the philo dough and brush with melted butter. Sprinkle some granulated sugar on it and place a second layer of philo dough. Brush with melted butter and add granulated sugar. Place the third layer and again brush with melted butter and granulated sugar. Cut in squares of 9 x 3 cm / 3.5 x 1.5 inches. Bake in the preheated oven at 200ºC/400ºF for about 2-3 minutes until golden crispy.

Place a square of caramelized Philo on the dessert plate and cover with warm roasted apricots. Add a second layer of caramelized Philo and arrange again with warm roasted apricots. Place a third layer then dust lightly with powdered sugar. Scoop with a warm spoon Maracaibo Ice cream on top. Place the warm Milk Chocolate Cake. Chocolate curls, brush some Caramel Brûlé on the plate.

#31362 ........... FELCHLIN-Swiss CARAMEL BRÛLÉ

#31117 ........... FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%

#31118 ........... FELCHLIN-Swiss MARACAIBO 65%

#90435 ........... Trimoline

#99934 ........... Ice Cream Stabilizer

#99792 ........... Chef Macrina Crown Orange

#1-058 ............ Ground Cinnamon 1.5% VO

Specialty

Ingredients

Setting

Decoration

41

Page 42: recipes, Felchlin Recipe Book, 2008

42

Page 43: recipes, Felchlin Recipe Book, 2008

DC09E

FE64E

CL71E

Praline F, hazelnut praline cream, no

added sugar

Gusto Ricco, mocca paste, water free

Lacta 38%, milk Couverture, no added

sugar

Yield:

Makes about 15 flexipan molds.

Ingredients:

150 g / 5.2 oz whole eggs

150 g / 5.2 oz granulated sugar

250 g / 8.7 oz natural yogurt

150 g / 5.2 oz Praline F

20 g / 0.7 oz Gusto Ricco

170 g / 5.9 oz pastry flour

7 g / 0.2 oz baking powder

100 g / 3.5 oz Lacta 38%, chopped

Preparation:

Whip whole eggs and granulated sugar foamy. Fold in natural

yogurt. Slowly add also melted Praline F and Gusto Ricco.

Fold in chopped Lacta 38% couverture. Sieve pastry flour and

baking powder together and fold carefully under the mixture.

Fill up in flexipan molds and bake in the preheated oven at

180°C / 356°F for about 25 minutes. Demold.

Decoration:

Place some chopped, roasted hazelnuts in the hollow of the

cake. Dust lightly with snow powder.

Coffee Hazelnut No Added Sugar

43

Page 44: recipes, Felchlin Recipe Book, 2008

DC53E Pistachiosa F, pistachio filling firm

Yield: Makes about 15 rectangular flexipan molds.

Ingredients:

100 g / 3.5 oz butter, unsalted, soft

100 g / 3.5 oz Pistachiosa F

60 g / 2.1 oz forest honey

30 g / 1.0 oz almond powder

100 g / 3.5 oz trimoline (inverted sugar)

120 g / 4.2 oz whole eggs

100 g / 3.5 oz pastry flour

30 g / 1.0 oz raspberry liqueur

raspberries, whole

Preparation:

Whip soft butter, Pistachiosa and honey. Add trimoline and

almond powder. Slowly add whole eggs and raspberry liqueur.

Fold sieved pastry flour under the mixture.

Fill up in flexipan molds and place a few frozen raspberries in.

Bake in the preheated oven at 200°C / 392°F for about 25

minutes.

Decoration:

Dust lightly with powdered sugar. Place glazed pistachios.

Pistachio-Raspberry

44

Page 45: recipes, Felchlin Recipe Book, 2008

CR74E

Elvesia Rep. Dominicaine 74% 72h

Rondo, Cru Hacienda Couverture, dark

Yield:

Makes about 20 small migniardise flexipan molds.

Ingredients:

150 g / 5.2 oz granulated sugar

150 g / 5.2 oz water

200 g / 7.0 oz whole eggs

30 g / 1.0 oz pastry flour

200 g / 7.0 oz Elvesia 74%

150 g / 5.2 oz butter, unsalted

Preparation:

Cook granulated sugar and water up to 121°C / 249°F.

Slowly whip the whole eggs before adding to the

mixture. Fold in the warm (40°C / 104°F) Elvesia 74%

couverture and then add melted butter. Slowly

incorporate sieved pastry flour under the mixture. Fill up

in small Gugelhupf flexipan molds and bake in the

preheated oven at 180°C / 356°F for 4 - 5 minutes. The

cake should be soft in the center.

Decoration:

Dust with powdered sugar.

Elvesia Chocolate Cake

45

Page 46: recipes, Felchlin Recipe Book, 2008

DC77E KK44E

Mangonosa, mango-passion fruit filling

California, almond paste 1:1

Yield:

Makes about 12 pieces.

Ingredients:

Almond Mango Filling:

220 g / 7.8 oz butter, unsalted

180 g / 6.4 oz Mangonosa

170 g / 6.1 oz sugar, granulated

300 g / 10.7 oz California

20 g / 0.7 oz Calvados, apple brandy

170 g / 6.1 oz whole eggs

130 g / 4.6 oz pastry flour

phylo dough

200 g / 7.1 oz mangos, chopped

Preparation:

Almond Mango Filling: Whip butter, granulated sugar and California. Add step by step

eggs and dissolved Mangonosa. Incorporate the Calvados. Fold

the sieved pastry flour under the mixture.

Setting:

Let the phylo dough defrost. Brush 3 phylo sheets with warm,

melted butter and fold them together. Cut squares of 11 x 11

cm / 4.8 x 4. 8 inches and place them in round flexipan molds.

By using a pastry bag pipe in the Almond Mango Filling.

Sprinkle chopped mango pieces on top and bake in the

preheated oven at 180 C / 356 F for about 15 - 20 minutes.

Decoration:

Glaze with a clear gelée. Dust with powdered sugar and place a

dry vanilla stick on it.

Mango Almond Phylo

46

Page 47: recipes, Felchlin Recipe Book, 2008

KK44E

CP88E California, almond

paste 1:1

Piemont Gianduja,

Grand Cru Gianduja,

dark

Yield: Makes about 16 oval savarin molds of

6 cm / 2.5 inches.

Ingredients:

Cake:

150 g / 5.2 oz butter, unsalted

100 g / 3.5 oz California

50 g / 1.7 oz powdered sugar

75 g / 2.5 oz Piemont Gianduja

1 pce vanilla bean

50 g / 1.7 oz whole eggs

3 g / 0.1 oz sea salt (fleur de sel)

130 g / 4.5 oz pastry flour

5 g / 0.1 oz baking powder

20 g / 0.7 oz piemont hazelnuts, chopped

Piemont Ganache:

200 g / 7.0 oz heavy cream 35%, liquid

200 g / 7.0 oz Piemont Gianduja

Preparation:

Cake:

Mix butter, California, powdered sugar and vanilla bean

together. Add melted Piemont Gianduja, slowly

incorporate whole eggs. Mix well. Fold in sieved pastry

flour, sea salt and baking powder. Finally add the

chopped piemont hazelnuts. Fill up in oval savarin molds

and bake in the preheated oven at 200°C / 392°F for

about 25 minutes. Demold and cool down.

Piemont Ganache:

Boil heavy cream. Add Piemont Gianduja and mix to a

ganache.

Setting:

By using a pastry bag fill the ganache in the cake

hollows.

Decoration:

Place caramelized piemont hazelnuts and chopped

Maracaibo Clasificado 65% couverture.

Piemont Gianduja Seduction

47

Page 48: recipes, Felchlin Recipe Book, 2008

KK44E

HA01E

CS59E

RA50E

UE03E

KK02E

FE93E

California, almond paste 1:1

Cocoa powder, 22- 24%

Maracaibo Clasificado 65%

Rondo, Grand Cru Couverture, dark

Lemon Peel

Vanilla cream powder, hot

Luebeck, Marzipan

Cocos-Gianduja, with shredded

coconuts

Yield: Each recipe makes about 30 individual cakes.

Ingredients:

Chocohopf Cake:

250 g / 8.9 oz granulated sugar

210 g / 7.5 oz California

300 g / 10.7 oz whole eggs

225 g / 8.0 oz milk

55 g / 2.0 oz Cocoa powder

270 g / 9.6 oz pastry flour

6 g / 0.2 oz baking powder

100 g / 3.6 oz Maracaibo 65%, grated

60 g / 2.1 oz hazelnuts, crushed

50 g / 1.8 oz almonds, crushed

50 g / 1.8 oz pistachios, crushed

270 g / 9.6 oz butter, liquid

Almondia Cake:

660 g / 23.6 oz California

330 g / 11.8 oz pastry cream

300 g / 10.7 oz egg yolks

80 g / 2.9 oz Lemon Peel

250 g / 8.9 oz Luebeck Marzipan, cut 7,5mm³

200 g / 7.1 oz Maracaibo 65%, coarse grated

Pastry Cream:

100 g / 3.6 oz Vanilla cream powder, hot

200 g / 7.1 oz granulated sugar

1000 g / 36.0 oz milk

Preparation:

Chocohopf Cake:

Whisk sugar, California and whole eggs fluffy. Then add

the milk. Sift the Cocoa powder, pastry flour and the

baking powder and fold it under the mixture. In the end

fold in the remainig ingredients. Bake at 200°C / 392°F

till done.

Almondia Cake:

Cream California, pastry cream, egg yolks and Lemon

Peel fluffy. Fold in the Luebeck Marzipan cubes and the

coarse grated Maracaibo Clasificado 65% couverture.

Bake at 200°C / 392°F till done.

Pastry Cream:

Mix half of the cold milk with the Vanilla cream powder.

Boil the rest of the milk with the sugar and then mix

everything together. Bring back to a boil for 1 minute.

Place in a bowl, cover with plastic wrap and let it cool

down. Whip up before using.

Decoration:

Decorate with roasted nuts and a chocolate garnish or

tuille.

Les Charmeurs

48

Page 49: recipes, Felchlin Recipe Book, 2008

WINTER HAZELNUT - CARAMEL YIELD: 30 PIECES

Gingerbread Sablé 350 g / 12.5 oz ........ Butter 75 g / 2.7 oz ........ Powdered sugar 50 g / 1.8 oz ........ Honey 8 g / 0.3 oz ........ Gingerbread spice 1 g / 0.1 oz ........ Sea salt ¼ piece ..................... Vanilla Bean 550 g / 19.6 oz ........ Flour, sifted Light Chocolate Sponge 1 sheet pan of 400 x 600 mm / 15.7 x 23.6 inches.

300 g / 10.7 oz ........ California Almond Paste 125 g / 4.5 oz ........ Eggs 75 g / 2.7 oz ........ Egg yolk 275 g / 9.8 oz ........ Egg white 80 g / 2.9 oz ........ Granulated sugar 20 g / 0.7 oz ........ Cocoa Powder 100 g / 3.6 oz ........ Pastry flour Hazelnut – Caramel Center 500 g / 17.9 oz ........ Heavy cream 35% 1 ea ...................... Vanilla Bean 1 ea ...................... Cinnamon Stick 250 g / 8.9 oz ........ Caramel Hazelnut 3 g / 0.1 oz ........ Sheet Gelatine 140 g / 5.0 oz ........ Praline Rustic Noble 60% Ginger Mousseline 120 g / 4.3 oz ........ Egg yolk 50 g / 1.8 oz ........ Eggs 150 g / 5.4 oz ........ Sugar syrup 1:1 300 g / 10.7 oz ........ Felcor 52% 80 g / 2.8 oz ........ Heavy cream 35%, hot 4 g / 0.2 oz ........ Sheet Gelatin 40 g / 1.4 oz ........ Ginger, candied 400 g / 14.3 oz ........ Heavy cream 35%, soft whipped

Gingerbread Sablé Whip butter soft. Then add powdered sugar, honey, sea salt, gingerbread spice and scraped out Vanilla Bean. Whip mix fluffy. Add flour and mix very quickly till incorporated. Place dough for 1 hour in the fridge. Roll out 5 mm / 0.2 inches high and cut out squares and dip the sides in sugar. Bake at 200°C/392°F till golden brown. Light Chocolate Sponge

Ingredients

Preparation

49

Page 50: recipes, Felchlin Recipe Book, 2008

Mix California Almond Paste, eggs and egg yolks. Whip up egg white and sugar to peak before adding to the California mixture. In the end incorporate the sifted flour and Cocoa powder. Bake at 200°C/392°F for 10 minutes till done. Cut out rectangles of 70 x 245 mm/2.8 x 9.6 inches. Hazelnut – Caramel Center

Bring heavy cream, Vanilla Bean and Cinnamon Stick to a boil.

Reduce mixture to 50% (250 g / 8.9 oz) and add the bloomed Sheet

Gelatin. Incorporate everything into the Caramel Hazelnut. Pipe the

mixture in hemisphere molds and add some Praline Rustic Noble 60%

inside. Freeze.

Ginger Mousseline

Cook egg yolk, eggs and sugar syrup over a water bath up to 85°C/

185°F. Then whip cold. Mix bloomed Sheet Gelatin with the heavy

cream and make a ganache by adding the Felcor 52%. Add the

ganache to the egg mixture and temper. Bring the temperature to

about 37°C/98.6°F. Fold in soft whipped heavy cream and candied

ginger.

Fill the flexi molds half way up with Ginger Mousseline. Add a hemisphere of the frozen Hazelnut - Caramel Center. Top with a piece of Light Chocolate Sponge and freeze. Demold and spray with couverture. Place on top of the Gingerbread Sablé.

Fill the hole on top with Caramel Hazelnut. Use some star anis, red pepper corn, colored chocolate balls and some chocolate curls.

#31301 ........... FELCHLIN-Swiss COCOA POWDER

#31345 ........... FELCHLIN-Swiss CALIFORNIA ALMOND PASTE

#31144 ........... FELCHLIN-Swiss FELCOR 52%

#31373 ........... FELCHLIN-Swiss CARAMEL HAZELNUT

#31332 ........... FELCHLIN-Swiss PRALINE RUSTIC NOBLE 60%

#90071 ........... Vanilla Bean, Madagascar

#90070SI ....... Sheet Gelatin Silver

#1-056 ............ Whole Cinnamon Stick

Specialty

Ingredients

Setting

Decoration

50