Content Ramon's Foreword Vincent's Foreword Preface STOCK RECIPES Puff Pastry Sugar Dough Breton Shortbread Meringue Butter Crumble Vanilla Ice Cream

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2 Content Ramon's Foreword Vincent's Foreword Preface STOCK RECIPES Puff Pastry Sugar Dough Breton Shortbread Meringue Butter Crumble Vanilla Ice Cream Pastry Cream Almond Paste Chantilly Cream Sugar Syrup Chocolate Sauce Fruit Coulis Baking with Grégoire Chocolate Reduced White Chocolate & Sea Salt Macarons Cocoa Jelly on Shortbread Baked Dark Chocolate & Hazelnut Mousse Hot Chocolate and Petit-Beurre du Mayen Flourless Chocolate Cake with Vanilla Cream and Smoked Pecan Brittle Soft Chocolate Pudding with Caramel Jelly Liquefied Banana Popsicles Chocolate Tart with Cocoa Sorbet and Caramelised Nibs Apricot Compote and Chocolate Soufflé Tart

3 Cake & Tart Walnut Crust Flan Parisien with Fromage Blanc Cream Strawberry Romanoff inside-out Rosemary and Sichuan Pepper Pineapple Cream Sabayon Baked Almond and Vanilla Tart Baked Blueberry Tart with Crystallised Basil Mon s Apple Tart Warm Pineapple Frangipane with Piña Colada Chantilly Olive Oil & Lemon Cake with Strawberries Fourme D Ambert with Black Peppered Apples, Apricot Almond Toast CANISTER Spiced Panna Cotta with Blood Oranges and Gingerbread Crème Caramel with Grandma Esther s Merveilles Coconut and Orange Custard with Limoncello Madeleine Chocolate Foam Orange Cocoa Granola and Churros Bites Dried Tangerine Skin Crème Brûlée Slow Baked Lemon Tart Cinnamon Pain Perdu with Slow Cooked Apples

4 Biscotti Shavings with Tiramisu Dip Lemon Foam with Blueberry Coulis Poached Fig with Pine Nuts, Lemon Mascarpone and Manuka Honey Mulled Wine Baba with Stewed Prunes and Callisson Ice Cream Crêpe and Tuile Carambar Ice Cream Sandwich Baked Quince Clafoutis with Goat Cheese and Pear Ice Cream A spoonful of Vacherin Glacé Fresh Berries Mille-feuille with Honeycomb Ice Cream Marinated Strawberries with Grand-Marnier Ice Cream Crispy Profiteroles with Vanilla Ice Cream and Grilled Oranges Demi-Sel Caramel Cream Stack with White Coffee Ice Cream Pear Jalousie with Vanilla Ice Bar and Salted Caramel Hazelnut and Black Truffle Parfait with Orange Confit Chestnut Cream on Calvados Parfait with Granny Smith Julienne Rhubarb, Crumble and Kriek Sorbet Baked Banana with Yuzu Thyme Ice Cream

5 Banana Tarte Tatin with Passion Fruit Banana Sorbet Hibiscus Poached White Peach with Raspberry Sorbet Griottes and Shiso Granité Spices Herbs in Desserts Essential Oils Smoking Nuts Fruits Sous-vide N 2 O Canister Glossary Acknowledgement Titbits

千層酥 Puff Pastry 基本食譜材料 INGREDIENTS 麥芽粉 30 克鹽 28 克 STOCK RECIPES 低筋麵粉 1 千克

牛油 400 克 30 gm Malt Powder Stock recipes are a category of mise-en-place that

28 gm Salt Thus, if you re preparing desserts quite often, you 1 kg Cake Flour

ready with your stock. 400 gm Butter, largely diced 400 gm Butter 製法 METHOD 1.

The dough must be only roughly mixed and then add the first 400 gm of largely

The butter should just be roughly mixed, not all dissolved into the dough. 3.

4. Flatten the second part of butter in the center of the dough and fold the

6 千層酥 Puff Pastry 基本食譜材料 INGREDIENTS 麥芽粉 30 克鹽 28 克 STOCK RECIPES 低筋麵粉 1 千克基本食譜是一在預備製作甜品時的其中一項元素清水 460 毫升故此如果你需要經常製作甜品你可以同時預備牛油 400 克切大粒多一些以下的食譜作準備牛油 400 克 30 gm Malt Powder Stock recipes are a category of mise-en-place that you will require often in the making of desserts. 28 gm Salt Thus, if you re preparing desserts quite often, you 1 kg Cake Flour might as well prepare a bit more of the following 460 ml Water recipes to be ready with your stock. 400 gm Butter, largely diced 400 gm Butter 製法 METHOD 1. 把所有材料混合除了兩份牛油搓揉成糰 2. 這麵糰只須粗略混合加入第一份牛油粒 400 克用手把牛油與麵糰混合毋須把牛油完全融化 3. 把麵糰放在一張撒上大量手粉的枱上擀平成約 30 厘米的四方形 4. 然後擀平第二份牛油放在麵糰中央把四角摺向中央把麵糰摺疊成 3 層如三折的錢包狀放入冰箱讓它鬆弛 3 小時取出擀平再摺成錢包狀 5. 再次靜待 3 小時擀成厚約 3 厘米的麵糰摺疊成 3 層 1. Mix all the ingredients into dough except the two parts of butter. 2. The dough must be only roughly mixed and then add the first 400 gm of largely diced butter. The butter should just be roughly mixed, not all dissolved into the dough. 3. On a heavily floured table, flatten the dough in a square shape of about 30 cm. 4. Flatten the second part of butter in the center of the dough and fold the corners to enclose the butter inside the dough. Visually divide the dough into three parts and fold it like a wallet. Allow to rest for 3 hours in the fridge and repeat the operation. 5. Again, 3 hours later, roll the piece of dough to about 3 cm thick and fold it like a 3 parts wallet. 10 / 基本食譜

7 Sugar Dough INGREDIENTS 190 gm White Sugar 300 gm Butter 60 gm Almond Powder 120 gm Egg 500 gm Cake Flour A pinch of salt Breton Shortbread INGREDIENTS 120 gm White Sugar 135 gm Butter 3 gm Salt 55 gm Egg Yolk 180 gm Cake Flour 4 gm Baking Powder METHOD 1. Mix the butter and sugar until it has a pomade texture. 2. Add the eggs one by one until well blended. Finally add the almond powder, the flour and the pinch of salt. 3. Mix it into smooth dough, but do not mix it for too long. 4. Once done, wrap it in a plastic film and allow resting in the fridge for at least 3 hours before using. METHOD 1. Mix the butter, sugar and salt as a smooth paste. 2. Add the yolks and mix well. 3. Finally, mix the baking powder to the flour and add to the butter. Mix until the dough forms homogenate dough. 4. Wrap in plastic film and store in the fridge for 1 hour before using. 11

8 Meringue INGREDIENTS 100 gm Egg White 200 gm White Sugar METHOD 1. Whip the egg white with a third of the sugar. 2. Add the second part of sugar when the whites are half whipped. 3. Finally, the third part when they are almost ready, at hard peak. 4. Pipe the meringue according to the needed shape on baking paper and bake for 4 hours at 85 C, until crispy. Keep in an airtight container. Butter Crumble INGREDIENTS 60 gm Butter 60 gm White Sugar 120 gm Cake Flour A pinch of salt METHOD 1. Mix all the ingredients in a bowl using your hand or if using a dough mixer, use the paddle. 2. Mix it at a slow speed until it start to blend into dough texture. 3. Allow to rest in the fridge for 30 minutes and pass it through a rough mesh grid to produce your desired size of crumble. 4. You can bake them as they are on a tray and use it on desserts or use them raw on fruits for baked crumbles. 5. Options are endless to modify the crumble, such as chocolate, hazelnut or coconut. Just add the nuts or the cocoa powder and deduct some of the flour. 12

9 Vanilla Ice Cream INGREDIENTS 500 ml Fresh Milk 100 ml Liquid Cream 30 gm White Sugar 25 gm Dextrose 30 gm Milk Powder 2 pcs Vanilla Bean METHOD 1. Mix the sugar, dextrose and milk powder and mix it with the milk. 2. Boil it once with the vanilla stick cut lengthwise. 3. Add the cream and chill. Once cold, churn it in an icecream machine until done. Pastry Cream INGREDIENTS 150 ml Fresh Milk 160 ml Fresh Cream 1 pc Vanilla Bean 3 pc Egg Yolks 45 gm White Sugar 15 gm Cake Flour 25 gm Cornstarch METHOD 1. Boil the milk, cream, vanilla bean cut lengthwise and sugar. 2. In a separate bowl, mix the cornstarch and flour with the egg yolks. 3. Add a little hot milk to the egg yolks mixture and pour back the egg mixture into the pot of hot milk. Mix well. 4. Cook the mixture again, until it reaches 82 C. Cool down and store in the fridge. 13

10 Almond Paste Chantilly Cream Sugar Syrup INGREDIENTS 220 gm Almond Powder 220 gm Icing Sugar 1 pc Egg White INGREDIENTS 200 ml Whipped Cream 20 gm White Sugar 1 pc Vanilla Bean INGREDIENTS 400 ml Water 350 gm White Sugar 1 pc Fresh Lemon METHOD 1. Ground the almond powder as fine as possible. 2. Mix it with the icing sugar and the egg white to form a smooth paste. 3. Store in the fridge. METHOD 1. Scrap the vanilla seeds from the vanilla bean and mix them with the cream. 2. Add the sugar and whip it until you obtain the desired texture hard or soft peak. 3. Store in the fridge. METHOD 1. In a pot, boil the sugar and lemon cut in halves. 2. Boil until the sugar is dissolved. 3. Keep the lemon in the syrup and cool down to store in the fridge. 14

11 Chocolate Sauce INGREDIENTS 25 ml Water 65 gm Glucose 125 gm Dark Chocolate 65 gm Liquid Cream METHOD 1. In a pot, boil the water, glucose and cream. 2. Add the chocolate and boil once more until it thickens slightly. 3. Cool and store in the fridge. Fruit Coulis INGREDIENTS 300 gm Fruit Purée 20 gm Glucose 1 tsp Pectin 1.5 tbsp Icing Sugar 1 tsp Lemon Juice METHOD 1. In a pot, mix the fruit purée and the glucose. 2. Mix the pectin with the icing sugar and add to the fruit purée. 3. Add the lemon juice and cook until the pectin has thickened. 4. Cool and store in the fridge. 15

12 Baking with Grégoire

Reduced White Chocolate & Sea Salt Macarons INGREDIENTS Macarons 135 gm Egg White 54 gm White Sugar 170 gm Almond Powder 270 gm Icing Sugar Red Coloring Reduced White Chocolate 200 gm Opal 31% White

14 Reduced White Chocolate & Sea Salt Macarons INGREDIENTS Macarons 135 gm Egg White 54 gm White Sugar 170 gm Almond Powder 270 gm Icing Sugar Red Coloring Reduced White Chocolate 200 gm Opal 31% White Chocolate A pinch of Sea Salt 150 ml Liquid Cream The trendy little French almond delicacies can be done in any colors, and stuffed with any fillings. Particularly suitable for gifts, the packaging options are very wide and allow one to be very creative with the designs and the concepts. 18

製法 METHOD 1/ 製作馬卡龍把杏仁粉和糖霜混合蛋白和砂糖打發至硬性發泡把兩者混合加入色素拌勻用攪拌機把混合物打得更軟

煮融朱古力煮至朱古力呈金黃焦糖色煮時要不斷攪拌否則它會很易燒焦倒入忌廉用手提攪拌捧打朱古力魅滑移入冰箱中冷凍 First,

Whip the egg whites and sugar to hard peak texture.

Mix it in a way to make the mixture become a little softer.

Once baked, allow to cool. Chocolate Then, prepare the reduced chocolate.

Over slow heat, cook the chocolate until it becomes caramelised golden brown,

Add the cream and blend very well, using a hand blender.

15 製法 METHOD 1/ 製作馬卡龍把杏仁粉和糖霜混合蛋白和砂糖打發至硬性發泡把兩者混合加入色素拌勻用攪拌機把混合物打得更軟擠在已墊牛油紙的焗盤上放進焗爐以 180 C 烘焙15分鐘烘焙完成立即取出放涼 2/ 製作濃縮朱古力在一厚底鍋放入白朱古力加鹽以慢火加熱煮融朱古力煮至朱古力呈金黃焦糖色煮時要不斷攪拌否則它會很易燒焦倒入忌廉用手提攪拌捧打朱古力魅滑移入冰箱中冷凍 First, prepare the macarons. Mix the almond powder and icing sugar. Whip the egg whites and sugar to hard peak texture. Mix all together and add the red color to obtain a pink tone. Mix it in a way to make the mixture become a little softer. Pipe on baking tray with baking paper and bake at 180 C for about 15 minutes. Once baked, allow to cool. Chocolate Then, prepare the reduced chocolate. In a thick bottom pot, place the white chocolate with the salt and melt it. Over slow heat, cook the chocolate until it becomes caramelised golden brown, never stop stirring the chocolate or it will burn quickly. Add the cream and blend very well, using a hand blender. Allow cooling in the fridge. 組合 ASSEMBLY 取出馬卡龍餅用拇指輕壓一洞擠入濃縮白朱古力蓋上另一片馬卡龍 Take the macarons shells and make a slight hole with your thumb in them. Pipe a generous portion of reduced white chocolate and combine the macarons. 19

16 Cocoa Jelly on Shortbread INGREDIENTS A few gold leaves Some cocoa nibs coated in chocolate Cocoa Jellies 200 ml Fresh Milk 200 ml Water 100 ml Liquid Cream 60 gm White Sugar 6 pcs Gelatin Leaves 50 gm Egg Yolk 100 gm Maragda 70% Dark Chocolate 100 gm Nayarit 37% Milk Chocolate Sweet Dough 60 gm Egg Yolk 120 gm White Sugar 130 gm Butter 220 gm Cake Flour A pinch of baking powder A pinch of Salt 20

70 莫加杏仁長芭芙 Mocha Almond Puff 72 芒果芭芙層層疊 Mango Puff Layers 74 蟹柳鷄蛋沙律泡芙 Crab Meat and Egg Salad Puff 76 脆脆芭芙 Crispy Puff 78 燭光約

70 莫加杏仁長芭芙 Mocha Almond Puff 72 芒果芭芙層層疊 Mango Puff Layers 74 蟹柳鷄蛋沙律泡芙 Crab Meat and Egg Salad Puff 76 脆脆芭芙 Crispy Puff 78 燭光約目錄 1 2 推薦序 3 前言第一次做西點就能打動你的心清蛋糕的大變身 8 原味牛油蛋卷 Egg Roll 10 日式蜂蜜蛋卷 Honey Roll in Japanese Style 12 抹茶紅豆蛋卷 Mocha and Red Bean Roll 14 焦糖天使蛋卷 Angel Caramel Roll 16