La Memoire de

Guillaume MARCHAND

Blueberry sponge:

600 g egg white

750 g sugar

250 g almond powder

325 g flour

1050 g frozen blueberry

Whip the egg and sugar, add the almond flour and sifted flour

Defrost a bit the frozen blueberry to take out extra water

Pipe inside 160 cm 2 cm high (250 g in each)

Bake at 190 C for 15 min

Cremeux milk hazelnut chocolate

1300 g cream

175 g yolks

920 g milk chocolate

6 leaves gelatin

180 g hazelnut praline

Cook at 85 C the cream and yolks, add the gelatin

Pour on top of the chocolate

Add the praline and turnmix

Add 200 g mix on top of the mix inside the ring and freeze.

Apricot mousse

1000 g apricot puree

12 leaves of gelatin

240 g Italian meringue (300 g sugar, 120 g glucose, 90 g water, 40 g lemon juice)

500 g whipped cream (soft pic)

Add few drops orange color

Composition:

Milk chocolate Bergamote, cremeux chocolate, hazelnut dacquoise and feuillantine

Dacquoise sponge:

800 g icing sugar

800 g raw hazelnut flour

1000 g egg whites

5 g cream of tartar

240 g Sugar

Sifted the icing sugar and hazelnut

Whisk the egg white with sugar, add 30 g lemon juice

Incorporate the powder to the egg whites, 1, 200 kg for tray bake at 190 C during 15-17 min

Praline feuillantine

1000 g praline paste

420 g dark chocolate

1000 g feuillantine

Warm on water bath chocolate and praline

Mix the feuillantine using paddle attachment

Cremeux chocolate

2200 g cream

480 g yolks

100 g sugar

6 leaves gelatin

400 g milk chocolate

1500 g dark chocolate

Cook at 85 C the cream and yolks, add the gelatin,

Pour on top of the chocolate and turnmix.

.

Bergamot chocolate mousse

English custard

250 g milk

250 g cream

65 g sugar

120 g egg yolk

Mousse

170 g English base

225 g Bergamot puree

475 g whipped cream

8 g gelatin

600 g milk chocolate

Caramel glaze

950 g sugar

140 g water

710 g cream

24 g gelatin

2 g Sea salt

Make a caramel with sugar and water to a nice brown color

Deglaze with cream, add the gelatin and turn mix

Montage et décor:

Spread the feuillantine on top hazelnut sponge.

Put the feuillantine on the bottom, add the cremeux chocolate and bergamot chocolate mousse

Glaze with sea salt caramel glaze.

Matcha mousse for 5 donut mold

75 g sugar

150 g egg yolks

375 g milk

23 g mocha tea

375 g white chocolate

900 g whipped cream

30 g gelatin

Make a English custard, add the gelatin and pour on white chocolate. Fold the semi whipped cream.

Chiffon green tea

634 g egg white

334 g sugar

334 g egg yolks

67 g sugar

250 g cake flour

50 g green tea powder

5 g baking powder

133 g water

167 g oil

Mixed the egg yolks, sugar, water, oil.

Add the sifted flour, baking powder and green tea

Add soft pic egg white. 900 g for 1 tray at 190 C

Raspberry Comfit

300 g raspberry puree

300 g frozen raspberry

85 g glucose

8 g NH pectin

70 g sugar

4 g gelatin leafs

Heat raspberry puree, frozen raspberry, glucose and half of the sugar till 70°C

Add in NH pectin with the rest of the sugar mixture, mix well

Continue to boiling point and boil 3 minutes, then last add in soft gelatin, mix well

Almond sponge

800 g almond powder

500 g ICING sugar

200 g sugar

500 g egg white

Whip the egg white and sugar

Add the almond flour and icing sugar

1000 g for tray

Bake at 190 C for 15 min

Composition:

Brownie with cremeux and chocolate mousse

Brownie :

1320 g sugar

1200 g egg

1500 g dark chocolate

420 g cake flour

Cream sugar and eggs, pour warm chocolate, add the sifted flour.

Chocolate cream

860 g milk

860 g cream

300 g sugar

400 g egg yolks

625 g dark chocolate

60 g gelatin

Cook at 85 C the cream sugar and yolks, add the gelatin

Pour on top of the chocolate

Turnmix

Chocolate mousse for brownie

500 g sugar

150 g water

550 g egg yolks

210 g egg white

1400 g dark chocolate

1800 g cream

40 g gelatin

Cook water and sugar to 118 C

Pour on top of whipped egg yolk and white.

When still warm add the melted gelatin inside

Fold the egg filling to the warm chocolate

Add the whipped cream

Serving 10 pieces silicon silikomart 18 cm

Composition:

Coconut and pineapple cremeux, pistachio pain de gene

Pistachio pain de gene sponge:

1100 g eggs

800 g almond paste

170 g flour

7 g baking powder

7 g salt

300 g hazelnut butter

100 g pistachio paste

Green color

Whip the egg and almond paste and Pistachio paste , add sifted flour, baking powder, and salt.

Bake inside silicon mold 14 cm 80 g and inside ring 14 cm

Bake at 190 C for 14 min

Cremeux mango passion fruit

600 g mango puree

200 g passion fruit puree

400 g yolks

460 g egg

300 g sugar

440 g butter

7 leaves of gelatin

Cook the puree, eggs, yolks and sugar to 85 C

Add the gelatine

Cool down to 41 C and add the butter turnmix

Pour on the flexipan 16 cm and freeze

Coconut and pineapple mousse

600 g pineapple puree

600 g coconut puree

1 lemon jus & zest

100 g egg white

170 g sugar

40 g water

35 g gelatin

1000 g whipping cream

Add few drops yellow color

Warm the puree and the gelatin, add ½ of cream, the egg white, and rest of cream.

Montage et décor:

Coconut truffle, pineapple leafs, pistachio, micro wave sponge

Serving 5 rings 18

Almond sponge

800 g almond powder

500 g ICING sugar

200 g sugar

500 g egg white

Whip the egg white and sugar

Add the almond flour and icing sugar

1000 g for tray

Bake at 190 C for 15 min

Mango comfit

480 g mango puree

220 g fresh mango

90 g sugar

16 g lemon juice

4 g pectin

2 leave gelatin

Feullantine

500 g praline

140 g milk chocolate

250 g feuillantine

Melt praline with chocolate, fold feuillantine

120 g mix on top of almond sponge.

mousse

700 g mango puree

300 g passion fruit puree

250 g sugar

1250 g whipped cream

12 pcs gelatin

Chiffon green tea

634 g egg white

334 g sugar

334 g egg yolks

67 g sugar

250 g cake flour

50 g green tea powder

5 g baking powder

133 g water

167 g oil

Mixed the egg yolks, sugar, water, oil.

Add the sifted flour, baking powder and green tea

Add soft pic egg white. 900 g for 1 tray at 190 C

Serving 10 ring 18

Almond sponge

800 g almond powder

500 g ICING sugar

200 g sugar

500 g egg white

Whip the egg white and sugar

Add the almond flour and icing sugar

1000 g for tray

Bake at 190 C for 15 min

Yogurt ginger mousse

320 g sugar

100 g water 125 C

180 g egg yolks

1000 g yogurt sweet

14 sheet of gelatin

1200 g cream

2 fresh vanilla

1 ginger zest

Whipped the egg yolk with the sugar

Add the melted gelatin to the egg yolk when the mix still little warm

Fold it to the yogurt and add the whipped cream

Caramelized apple

Green apple

Sugar

Apple juice

Make a dry caramel with brown color.

Deglaze with the apples and add a bit of apple sauce to melt the caramel.

Montage et décor:

Build the entremet upside down by starting with the mousse

Add the disc of sponge (cover the base with a thin layer of chocolate if too sticky.).

Serving 10 pieces silicon silikomart 18 cm

Composition:

Lychee mousse, raspberry cremeux, pandam pain de gene

Pandam pain de gene sponge:

1100 g eggs

800 g almond paste

170 g flour

7 g baking powder

7 g salt

300 g hazelnut butter

3 cup pandam flavor and bit green color

Whip the egg and almond paste and pandam extract , add sifted flour, baking powder, and salt.

Bake inside silicon mold 14 cm 80 g

Bake at 190 C for 14 min

Cremeux raspberry

720 g raspberry puree

400 g yolks

460 g egg

380 g sugar

440 g butter

7 leaves of gelatin

Cook the puree, eggs, yolks and sugar to 85 C

Add the gelatine

Cool down to 41 C and add the butter turnmix

Pour on the flexipan 16 cm and freeze

Lychee mousse

1000 g lychee puree

14 leaves of gelatin

300 g Italian meringue (170g sugar, 90g egg white, 45g water

850 g whipped cream (soft pic)

Warm the puree and the gelatin, add ½ of cream, the egg white, and rest of cream.

Pistachio pain de gene sponge

1100 g eggs

800 g almond paste

170 g flour

7 g baking powder

7 g salt

300 g hazelnut butter

100 g pistachio paste

Green color

Whip the egg and almond paste and Pistachio paste; add sifted flour, baking powder, and salt.

Spread 1200 g of mix, bake it at 180 C for 15 min.

`Yogurt mousse

500 g mascarpone

250 g fresh unsweet yogurt

150 g icing sugar

150 g cream

50 g gelatin

500 g whipped cream

1 lime zest and 1 vanilla bean

Warm on water bath, yogurt, mascarpone, icing sugar and part of cream.

Add the gelatin previously soak in ice water and melted in micro wave

Incorporate the soft pic whipped cream.

Raspberry and strawberry Comfit

400 g raspberry puree

400 g Strawberry puree

80 g trimoline

35 g glucose

17 g NH pectin

80 g sugar

Heat raspberry puree and strawberry puree, glucose and half of the sugar till 70°C

Add in NH pectin with the rest of the sugar mixture, mix well

Continue to boiling point and boil 3 minutes

Keep overnight in fridge and blind it new day. Pour on the fleximold 4 cm diameter.

Mousse raspberry

1200 g raspberry puree

400 g sugar

80 g gelatin

2000 g whipped cream

Montage et décor:

Garnish with 150 g of yogurt mousse the donut.

Add the demi sphere and square of Oreo sponge.

Add the raspberry mousse and ring pistachio pain de gene.

Glaze it with pink glaze and almond chocolate glaze.

Composition:

Mandarine mousse, cremeux milk chocolate with mandarine jam, almond coconut sponge

Coconut and almond dacquoise

200 g almond powder

200 g coconut powder

200 g sugar

60 g flour

480 g egg white

120 g sugar

Whip the egg and sugar, add the almond flour, coconut and sifted flour

Spread on parchment paper and bake it at 180 C for 15 min

Pipe the mix in 16 cm diameter ring and bake it at 180 C for around15 Min

Cremeux milk hazelnut chocolate

1300 g cream

175 g yolks

920 g milk chocolate

6 leaves gelatin

180 g hazelnut praline

Cook at 85 C the cream and yolks, add the gelatin

Pour on top of the chocolate

Add the praline and turn mix

Add 200 g mix on top of the mix inside the ring and freeze.

Mandarin jelly

500 g mandarin puree

90 g sugar

6 g gelatin silver

7 g pectin NH

Warm the mandarin puree and the mix sugar and pectin

Bring to boil and cook for 5 min

Mix the hydrated gelatin

Mandarin mousse

1000 g Mandarin Boiron purée

12 leaves of gelatin

270 g Italian meringue (300 g sugar, 120 g glucose, 90 g water, 40 g lemon juice)

500 g whipped cream (soft pic)

Add few drops orange color

Warm the puree and the gelatin, add ½ of cream, the egg white, and rest of cream.

Montage

Bake the sponge in the ring entremet 16 cm diameter. Freeze

When frozen add the cremeux on the top, freeze.

Add the mandarin jelly on to of cremeux.

Make the mousse and insert the montage sponge and cream inside.

Spray with orange cocoa butter and white chocolate.

Composition:

Milk chocolate Chantilly, cremeux chocolate, hazelnut dacquoise and feuillantine mousse

Dacquoise sponge:

800 g icing sugar

800 g raw hazelnut flour

1000 g egg whites

8 g cream of tartar

240 g Sugar

400 g crushed hazelnut

Sifted the icing sugar and hazelnut

Whisk the egg white with sugar

Incorporate the powder to the egg whites

Cremeux chocolate

2200 g cream

480 g yolks

100 g sugar

6 leaves gelatin

400 g milk chocolate

1500 g dark chocolate

Cook at 85 C the cream and yolks, add the gelatin

Pour on top of the chocolate

.

Praline feuillantine

1000 g praline paste

420 g dark chocolate

1000 g feuillantine

Warm on water bath chocolate and praline

Mix the feuillantine using paddle attachment

The Milk Chocolate Chantilly

2000 g heavy cream

720 g criolait 38% couverture ( milk chocolate)

Boil the liquid cream and pour it over the chopped milk chocolate, mix and reserve in the fridge for at least 24 hours.

Whisk into peaks as for a Chantilly

Montage et décor:

Spead the feuillantine on top hazelnut sponge.

Put the feuillantine on the bottom, add the cremeux chocolate.

Dacquoise sponge:

250 g icing sugar

250 g raw almond flour

125 g cake flour

375 g egg whites

200 g Sugar

4 pcs egg yolks

1 lemon zest

Whisk the egg white with sugar,

Incorporate the powder to the egg whites and the egg yolks, pipe in the fleximould round,bake 190 C during 15-17 min

Chiffon green tea

634 g egg white

334 g sugar

334 g egg yolks

67 g sugar

250 g cake flour

50 g green tea powder

5 g baking powder

133 g water

167 g oil

Mixed the egg yolks, sugar, water, oil.

Add the sifted flour, baking powder and green tea

Add soft pic egg white. 900 g for 1 tray at 190 C

`Yogurt mousse

500 g mascarpone

250 g fresh unsweet yogurt

100 g icing sugar

100 g cream

30 g gelatin

500 g whipped cream

1500 g dark chocolate

1 lime zest and 1 vanilla bean

Warm on water bath, yogurt, mascarpone, icing sugar and part of cream.

Add the gelatin previously soak in ice water and melted in micro wave

Incorporate the soft pic whipped cream

Raspberry Comfit

300 g raspberry puree

300 g frozen raspberry

85 g glucose

8 g NH pectin

70 g sugar

4 g gelatin leafs

Heat raspberry puree, frozen raspberry, glucose and half of the sugar till 70°C

Add in NH pectin with the rest of the sugar mixture, mix well

Continue to boiling point and boil 3 minutes, then last add in soft gelatin, mix well

Mousse raspberry

1200 g raspberry puree

400 g sugar

80 g gelatin

2000 g whipped cream

Garnish with 150 g of yogurt mousse the donut mold, add a ring of ??? cm dacqoise and 50 g raspberry comfit jam piped

Add the raspberry mousse and ring of green tea chiffon cake

Glaze with light ping glaze.

450 g Arborio rice

2400 g coconut milk

1200 g cream

180 g sugar

400 g 1 can condensed milk

2 vanilla beans

2 orange zest

1 lemon zest

Wash rice add to boiling cream and coconut milk and everything else but not the condensed milk. Cook until the rice is tender.

Then add condensed milk.

2000 gm liquid cream

18 nos vanilla sticks

150 gm glucose

150 gm trimoline

1700 gm Ivory chocolate 35%

2500 gm liquid cream

METHOD:

• Bring 2000 gram liquid cream, vanilla sticks, glucose and trimoline to boiling point
• Let infuse for one hour
• After one hour bring to boil again and slowly pour into Ivory chocolate, mix well
• Wait the mixture cold down add in the remaining 2500 gram liquid cream
• Keep in chiller and ready to use after 24 hours
• Whipped till the consistency that you need, pipe in glass.

1350 g sugar

450 g butter

450 g cake flour

7 g salt

125 g milk

480 g eggs

300 g dark chocolate

400 g walnuts

Cream butter and sugar

Add all ingredients one by one in order

1. Vanilla cake dough

300 g Sugar

180 g Egg Yolk

150 g Corman Fresh cream 35%

1 Vanilla stick

240 g Flour

8 g Baking powder

90 g Corman Liquid Butter Mix the egg yolks with the sugar, add the cream and vanilla.

Sive the flour with the baking powder and add to the mixture.

Incorporate the corman liquid butter.

2. Chocolate cake dough

180 g Sugar

120 g Egg Yolk

105 g Corman Fresh cream 35%

120 g Flour

4 g Baking powder

45 g Corman dairy Butter 82%

30 g Cacao powder

Mix the egg yolks with the sugar, add the cream and vanilla.

Sive the flour with the baking powder/cacao powder and add to the mixture.

Incorporate the corman liquid butter.

Bake the cake for about 25 min at 180C.

160g poudre d'amande

250g farine

12g levure chimique

44g cacao en poudre intense

550g œufs entiers tempérés

155g trimoline

275g sucre semoule

310g crème fleurette

200g beurre sec elle&Vire

190g P125 Valrhona

300g oranges confit hachés

Ganache au chocolat extra vierge

550g crème UHT

100g sucre inverti

690g couverture Alpaco 66%

155g beurre sec elle&Vire

34g grand marnier

Glaçage chocolat spécial cake

400g pâte à glacer noir

150g couverture P125

80g huile de pépin de raisin

Étape 1:

Préparer la pâte à cake et laisser la reposer une nuit au frais, le lendemain étaler le biscuit dans une plaque 40*60 et cuire dans un four ventilé à 170 degrés pendant 15 à 17 minutes. Emballer le cake a chaud avec un film alimentaire et garder le au frigo encore une deuxième nuit.

Étape 2:

Préparer la ganache chocolat grand marnier méthode classique, couper le biscuit dans le sens de largeur en trois partis égales, étaler 500g de ganache sur chaque couche de biscuit lisser et encore une troisième nuit au frigo.

Étape 3:

Sortez le cake du frigo et laisser le remontre légèrement en température avant de les glacer.

Température de glaçage 40 degrés.

500 g almond powder

500 g powder sugar

165 g egg white

500 g sugar

200 g water

Bake 120

180 g egg white

• Coffee and Walnut

240 g cream

240 g sour cream

480 g white chocolate

100 g walnut

10 g coffee trablis

• Passion chocolate

550 g milk chocolate

100 g butter

250 g passion fruit

• Pistachio

300 g cream

300 g white chocolate

45 g pistachio paste

• Salty caramel

300 g sugar

480 g cream

45 salted butter

200 g salted butter or 245 g butter and 10 g sea salt

• Matcha tea

240 g cream

240 g sour cream

280 g white chocolate

10 g matcha

280 gm Dark chocolate

100 gm butter

270 gm egg white

70 gm sugar

80 gm egg yolk

Method:

Melt the dark chocolate and butter until 54c`

Beat the eggs white and sugar until smooth and shinny meringue.

And the eggs yolk to the melted chocolate and mix well. Then fold in the

Smooth meringue until the meringue mix well into the chocolate

Note:

When the meringue is mix well into the chocolate you must use your spatula and fold

Another few more time to make the mixture more liquid, the reason to make this is to

Make the souffles raise straight and flat on top

Then pipe this mixture into the espresso cup (for brunch)or ramekin cup,

Both brush with soft butter and dust with sugar , and bake at

Espresso cup 200c` for 10 minutes

Ramekin cup 2020c` for 15minutes

When out from the oven serve immediately with snow powder on top and

Pop a hole on top to put chocolate sauce

The nice souffles is bake 70% cook, to keep the middle moist, liquid and warm

450 g cream

50 g glucose

50 g trimoline

450 g milk chocolate

90 g dark chocolate

1100 g liquid cream

Boil cream, glucose and trimoline

Add to chocolate and cold liquid cream reserve in fridge. Whip like a whipping cream

• For a white whip chocolate ganache add 500 g white chocolate

2250g cream cheese

390g butter

45pcs yolks

1800g milk

450g cake flour

300g cornflour

45pcs egg white

1100g sugar

5 zest  lemon

220 g cream cheese

39 g butter

4 pcs yolks

180 g milk

45 g cake flour

30 g cornflour

4 pcs egg white

110 g sugar

5 zest lemon