QUAIL EGG

VANILLA FINANCIER
Roosted' almond powder 125 g

N
In the bowl of a slond mixer·, us,ng the paddle attachment, mix the roos ted· aim
0n
Icing sugar· 295 g powder ' icing sugar' and sifted flour. Slowly odd the egg whites and the hon ey ... h d
•1le
m,xing
All-purpose flour 75 g

G Egg wh,te
Honey
245 g
20 g
In a pot, bring lo a bool the butler w,th the vanilla bean. Strain the hot butter.
Slowly odd the butler into the bowl while mixing. Once the mix Is homag ene 0v
'·

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pour ,t ,nto the s,hcone mold and bake al 329°F (165'C) for 20 minutes.
Vanilla bean 2.5 un,ts
245 9 Allow lo cool
Butter

E Cut the f1nonc1er using a round cutter.

D
I MANGO COMPOTE
E Sugar 24g
In a pol. heal the possron fruit puree. mango puree. scraped vanilla beans and
glucose Combine the sugar and pectin', and odd to the pot while whisking. Bring
the mu: to a quick boll. Dice the fresh mango in brunoise and add to the pot.

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Glucose 24g
Vanilla bean 0.25 un,t Slowly cook the m,x down to a compote (cook time will vary depending on the
ripeness of the fruit).

T
Mango puree 72g
Passion fruit puree 72g Using a piping bog", fill the lolhpop mold completely. Freeze.

s
Pectin NW 3.5 9
Once frozen, un mold the compote and place 11 on top and in the middle of !he worm
Fresh mango 160 g pass,on-mongo cremeux.

R
E
PASSION-MANGO
C
CREMEUX
Passion fru,t puree 163 g In a pot, bring lo a boil the passion fruit puree, mango puree, cream and glucose
Mango puree 64g
In a bowl, whisk the egg yolks and sugar together until the mix lightens Pour.,,.
lllt
Glucose 19 g third cl the boiled mix into the bowl while whisking Transfer the m,x bock ,nto
Cream
Sugor
132 g
71g
E pot

While stirring with a spatula. heat the mix to 179"F (C2"C) then ,mmedlatel� tran
sftl'

Egg yolk 113 g into a cont01ner While burr mixing•. odd the bloomed gelatin

Powder geloton (200 BL') 3g

Using a sauce gun, fill the hall sphere sIhcone mold to t wo thirds
Water 15 g

24
I
In o pot bring lo a boil the coconut puree In o separate bowl whisk together the
COCONUT MOUSSE sugar ond egg yolks
Coconut puree 327 g
Whtie wh i sking pour one th i rd of the hot mix into the bowl
Sugar 62 g
Egg yolk 103 g Transfer the mix bock into the pol and stirr i ng constantly with a spatula heal 11
lo 179'F (82'C)
Powder gelat i n (200 BL0 ) 5.5 g Immediately transfer the creme onglo1se nto a conlo1ner and burr rn,x • the
Water 27.5 g bloomed gelolon ,n
Allow to cool to 64 ° F (lll'C)
Cream whipped 330 g
Egg white 62 g Gently fold the wh i pped cream into the cold coconut creme onglo1se

E Sugar
Wh11e t itanium color
20 g
3.5 g
R
In the bowl of stand mixer• using the whisk attachment wh,p the egg whites on
medium low speed Once they begin to foam odd one seventh of the sugar

D E
Once they reach o soft peak consistency, odd the remaining the sugar

I
Gently fold the French menngue into the mix

C Us i ng o p1p1ng bag• completely fill the bol1om port on of the egg mold

E I
N p
EGG SHELL DIP
T w
E
s
late 400 g

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"1 k c-..,oco1ate 50 g M i x oil the 1ngred1ents together and heat to 104'F (40"CJ
Cocoa butler 300 g
Us i ng o skewer qu i ckly dip the frozen egg in the mix three times
G •ope seed oil 45 g

Tuscon Brown cocoa butter SQ

25
 COCONUT

I LIME BABA
..,, �
In the bowl of o stand m i xer· mix the milk wormed to 86 ° F (30 ° C) and the
yeast Add the sifted flour sugar salt end eggs
freSh

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90 9
Us i ng the dough-hook ottochment, kneed the dough to oct1vote the gl uten.
;,esh yeast 10 9
After 2 minutes ot medium speed, odd the melted butler end the f i nel y grated

G
Sugar 17 9
hme zest. Increase the mIxIng speed
Lme zest lg
The dough Is reedy when 11 no longer adheres to the bowl

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Solt 35 g
Egg 10; g Using o p1pmg bog• p,pe the dough mto the s1hcone truffle mold to three
quarters full.

E
High gluten 'our 203 g
Butter 41g Place insi de o proofer set at 95 ° F (35 ° CJ and 85% hum1d 1ty for opproxImately
45 minutes.

D Bake at 320° F (160 ° CJ for 25 minutes, until if turns on even golden brown color.

I Allow to cool and dry of room temperature.

E R
N E
T C
s
PASSION-LIME
PUNCH SYRUP
Weter 375 g
I
Sugar
lime zest
185 g
1 unit
p In a pot. bring to o boll the woter, sugar, passion fruit puree end scraped

E
vanilla bean.
Pass i on fruit puree 100 g

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Remove from heat and odd the rum, hme zest and bloomed gelat i n.
Von,llo been 2 unlfs
Dork rum 75 g Stram' the syrup and allow to cool to t40 ° F (60"<:J before sookmg Ihe hm@ b<lllO
in it (the bobo will increase 111 volume by t.5 l i mes cite, sookinQ)
Powder gelatin (200 Bl") 3g
Water 15 g

46
I EXOTIC COMPOTE
Sugor 24g In a pot heol the poss,on fruit puree -nongo ouree and scraped van1ll0 beo,s to

N
104 ° F (40•C) Combine t.,e sugar and pect,r-i• and odd to the pot while wntsKmg
Mohbv• 40g
2units Bnng 1he mnc lo a quick boil.
vanilla bean

G Mango puree
Passion frv,t puree
300 g
96 g
Bruno1se lhe fresh mango and pineapple and add 1t to tlie pol

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Slowly cook lhe mix down to a compote (cook time will vary occord1ng to the
Pectin NH' 5g ripeness of the fruil).
Fresh pineapple 2 50 g Add the Malibu•

E Fresh mango 200g Using o piping bag· fill the sphere insert mold half way.

D Insert the frozen soaked bobo and close the mold before freezing.

I
E
N WHIPPED COCONUT

T Coconut puree 1A0g In o pot bnng to a boil the coconut puree sugar and vanilla beens. tnfvse To r 30
minutes.

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Sugar 96 g
Von,lla been 2un,ts Warm the 1nfus1on. strain it 1nlo o bowl on top of the mascarpone o,,d burr mix·
Mascarpone 300g
Add the bloomed gekJtm while burr m11ong· then add the cold cream. Refngerore
Cream A50g for 2.4 hours at 39 ° F (4 °C). then whip •I and pipe ,1 into the final sphere mould
Powder geloho (200 BL')

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69
Ploce the insert in lhe center pr,or to seohng the mold.
Waler 30g
Freeze

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C
I
MILK CHOCOLATE DIP p Mix oil the 1ngred,ents ond heat to 10A° F ( A0'CJ
MIik chocolate 300g
E Using o skewer qv1ckly <;lip the unmolc;l� co,onvt coke three times to creote an

s
Grope seed oil 55 9 even shell
Cocoa butter 2 50 9
Using a metal brush scrape the dip firmly 10 create a coconut sheJH1ke texture

47
 SALTED VANILLA
CARAMEL SAUCE
In o pol, caramelize the glucose and the sugar to o hght golden color W h1sk1ng
Glucose 1409 vigorously, degloze· with the cream that has been brought to a bod and infused
with the vanilla bean. Heal the caramel to 226•F (106 6 C)
Sugar 140 9

Sutler 709 Transfer the caramel to a round conlo1ner and burr mix 11 Once the temperature
Sol l 29 hos lowered lo 176•F cao•ci.odd the bloomed gelatin Once the temperature hos
lowered to 140•F (60•C). burr mox the cold butler ,n.
Cream 2159
Vanilla bean 1 unol Slrain· and cover with plastic wrap, making sure II 1s in contact with the sauce.
Allow to harden !or 24 hours of 39.4•F (4 6C}
Powder 9elal1n (200 BL") lg
Water 59 Using a piping bag•, p,pe on even layer at the salted von1ll0 caramel sauce onto
the frozen caramel cremeux

Return to freezer

CARAMEL
MOUSSE In a pot. caramelize the sugar and water to the dorkesl color otto,noble
wolhoul ,t laslong biller (no more than 370 ° F (187•CJ}. Deglaze· the caramel with
Sugor 125 g the cream that has been brought lo a boil.
Waler 50 g
In o bowl". whisk the egg yolks and one third of the hot caramel together. Trans­
Cream 250 g fer the m,x bock into the pol. Whole sl,rrong w1lh o spatula, heat the m,x to 179•F
(82 ° C) then transfer immediately lo a conto,ner.
Egg yolk 60 g
W hole burr m,x,ng•. odd the bloomed gelol,n.
Powder gelal on (200 BL") 69
Strain the m,x and allow ,1 lo cool to 73•F (23.C) before folding ,n the whipped
Waler 30 g
cream.
Creom, whipped 375 g
Using o piping bog• with no t,p, fill !he silicone mold half woy.

R Place the frozen mserl 1n the middle.

Freeze.

E
C
CARAMEL
GLAZE
In a pot, bring !he sugar, glucose and waler lo a boil. Remove from heat. Add the

I
Sugar 300 g condensed milk ond. once the temperature has lowered to 176'F (80'C). odd !he
Glucose 3009 bloomed gelat,n.

p
Waler 150 g Transfer lo a round container and, using a burr mixer•, combine the sugar waler
Condensed milk 200 g with the lwo chocolates.
Refrogerale tor 24 hours then heal Iha glaze bock up lo 86'F (31'C}.

E
Powder gelatin (200 BL"} 20 g
Using o pitcher, glaze the lrozen cako.

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Waler 120 g
Using an paddl e, remove the excess glaze lrom !he top,
Dork chocolate 66% 150 g
Coromel milk chocolale 150 g Place !he glazed coke on top ol the cold double chocolole chip cook,e.

95
 LLA
SALTED VANI
CAR AMEL SAUCE In a pol. caramelize the glucose and sugar to a light golden color. Wh1sk1ng vigorously.
degtaze· with the cream that has been boiled and infused with the vanilla bean.
140 g
Glucose Heat the caramel ta 228°F (109°C). Pour the caramel into a round container and burr mix
140g •I. Once the temperature hos lowered to 176° F (80"C). add the bloomed gelatin.
sugor
70g
Sutte r Once lhe temperature has lowered to 140°F (60°C). burr mix· the cold butter In.
2g Strain and cover with plastic wrap, mok,ng sure ,t ,s ,n contact w,th the sauce.
Salt
215 g
Cream Allow lo harden for 24hours at 39.4°F (4°C).
0.5unit
vanilla bean
BL") 1g
Powder gelatin (200
water 3g

Place a hand sculpted wood rod onside the maior finger of a clean, powder-free cooking
glove.Dip the t1nger In tempered dork chocolate.
CHOCOLATE SHELL
E Before 1I hardens completely, sprinkle cocoa powder and brush 1I so as to
create a textured effect.

s
DUO CHOCOLATE
MOUSSE
Milk chocolate 40% 112g For the ganoche : In a pot, bring the cream lo a bod. Pour the hot cream into a round
container on top of the two chocolates and burr mix. Add the bloomed gelatin.
Dork chocolate 66% 120g
Cream 210g For the pate 6 bombe : In the bowl of a stand mixer, whisk the eggs and egg yolks on
medium-high speed.Meanwhile, In a pot, heal the water and sugar lo 244°F (118°C). Once
Powder geloton (200 BL·) 5g the required temperature is reached, slowly odd ii to the mIxIng bowl.

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Waler 25 g
Fold together the gonoche at 82° F (28°C) and the pole 6 bombe at 86°F (30°C).
Egg yolk 99g

E
Egg 80g Once combined, fold In the cold whipped cream.
Sugar 99g Using a piping bog•, fill the chocolate cigar shell to three quarters.

C
Waler 30g Add the frozen insert.
Creom, Whipped 210g

I
p
FINAL TOUCH E Blend the leftover chocolate streusel with edible shimmery silver dust to create on ash

s
effect.
Silver dust SQ
Powder of red food Add a touch of waler-soluble powder red food coloring.
SQ
coloring

143
 CYLINDER
CHOCOLATE
STREUSEL

N Brown sugar 87 g
In the bowl of a stand mixer·. using the paddle otlochment, mix the sifted fl01Jr

G
Roosted" almond powder 87 g roosted" almond powder. brown sugar. salt, baking soda, sifted cocoa pow der
Ond
All-purpose flour 77 g cold butter until the dough becomes homogeneous.

Cocoa Togo PreGe1••

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12 g
01v1de the dough into equally-sized small pieces and lay on parchment paper
Baking soda 1,5 g
Refrigerate for 1 hour before baking ii 329° F (165 ° CJ for 12 minutes.
Solt

E
1,5 g
Butler 87 g Allow to cool to room temperature.

D RECOMPOSED

I
CHOCOLATE CRUNCH
Streusel 345 g

E
In the bowl of o stand mixer•. using the paddle otlochment. mix the melted butter
Dork chocolate 66%, 75 g
melted chocolate and praline until homogeneous.
Butler Melted 40 g

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Add the chocolate streusel and salt, then odd the feuillet1ne.
Old School Praline 110 g

Feu1llet1ne 35 g While still worm, spread the crunch between two guitar sheets• to 1 .5 mm thickness.

T
Solt 1,5 g

s CHOCOLATE
PA STRY CREA M In a pot. bring to a bod the milk, the vanilla bean and the vanilla extract.
Milk 210 g
In a bowl, whisk together the eggs yolks and sugar until the mix lightens. While
Sugar 33 g
mixing, odd the cornstarch.
Cornstarch 9g While whisking, pour one third of the milk into the bowl.
Egg yolk 19g
Transfer the mix bock into the pot.
Vanilla bean 0,50 unit Bod for 1 minute while whisking constantly.
Remove from heat and odd the two chocolates.
Vanilla ex tract 1g
Dork chocolate 66% 30 g Mix until well blended and cover with plastic wrap. making sure 1t is in conto cl
Chocolate Pure Paste 15 g
R with the cream.

E
°
Refrigerate at 39° F (4 CJ uni ii completely cooled.

A LMOND CHOCOLATE
SPONGE
C
Icing sugar· 150 g I In the bowl of a stand mixer•. using lhe paddle atlochment, mix the SIfl
sugar, almond powder, cocoa powder, cornstarch and butter until homoge
ed 1cin9
neo u s

p
Almond powder 150 g
Cocoa Togo PreGe1•· 15 g °
Add the eggs and heat the mix to 78 ° F (26 CJ.

E
Butter 120 g
Add the chocolate pastry cream ta the mix while mIxIng.
Cornstarch 18 g

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Egg 100 g Bake at 329° F (165 ° CJ for 22 minutes.

Chocolate pastry cream 300 g Allow to coal ta room temperature.

Dork Rum 15 g

208
 CHRISTMAS TREE

CHERRY COMPOTE
Fresh cherries 340 g In o pot, heal the cherry puree, sugar and scraped von1lt0 bean lo 104° F (40° C).

N Von1ll0 bean
Cherry puree
2.5units
150 g
Whisk ,n the cornstarch previously mixed with the waler. Bring the mix to a boil. then
odd the chopped fresh cherries.

G Sugar
Cornstarch
20 g
7.5g
Cook down unlll the desired texture Is achieved.

R Waler 10 g Pour into o cone mold. Refrigerate

D SACHER

I Almond paste
Icing sugar'
220 g
82g
Using o burr mixer', mix the almond paste , sifted IcIng sugar', e ggs, egg yolks, sifted
flour, sifted cocoo powder ond melted butler until o homogeneous paste Is achieved

E Egg
Egg yolk
75 g
137 g
In the bowl of o stand mixer·, make o French meringue by wh1pp1ng the egg whites
and egg while powder, and slowly adding the sugar. In o separate bowl, fold together
the meringue and the paste until homogeneous.

N Egg white
Egg white powder
198g
4g Spread out· onto a s1hcone mot· lo o 5mm thickness and bake of 392° F (200° C)
for 8lo 9minutes.

T Sugar 82g

R
s
Coke flour 66g Allow lo cool lo room temperature .
Cul the socher sponge using o round cutler'.
Cocoa Togo PreGeI•· 66g Place on top of the cherry compote.
Butter 66 g
E
KIRSCH C
CREMEUX
Milk 191g
I Whisk together the sugar and egg yolks ,n o bowl until the mix t,ghlens
In a pol, bring lo o boll the cream, milk and kirsch.
Pour half of the bolling mix into the bowl, whisk together and transfer
Cream
Kirsch
191g
37 g
p the mix bock into the pol.

Slowly heat the creme onglolse lo 179° F (82° C) while stirring constantly.
Sugar 50 g
E Pour the creme onglolse on top of the chocolate in a round conto,ner

s
ond burr mix ii until homogeneous.
Egg yolk 87 g Add the bloomed gelatin while burr mIxIng
Dork chocolate 66% 265 g
Using o sauce gun, pour 1.5cm of cremeux on top of the socher sponge
Powder gelatin (200 BL') 2g
Freeze.
Water 10 g