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8182019 Livret 7 Anglais

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EDITORIAL SUMMARY

SAINT SYLVESTRE

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Always keen to offer top-quality service and world-class creations using only the finest ingredientsthe Ecole Gastronomique Bellouet Conseil in Parisis delighted to act as an ambassador for PREMIUMGASTRONOMIQUEreg representing famous names in theworld of gastronomy such as Griottinesreg CointreauregReacutemy Martinreg and Saint Jamesreg

Jean-Michel PERRUCHON Meilleur Ouvrier de Francehas created these outstanding celebration recipes for

you using new products that we are sure will delightyour customers

Jean-Michel PERRUCHONMOF Pastry

Ecole Bellouet Conseil Paris Franceecolebellouetconseilcom

Laurent Boillon was born in the south of France andtrained at the prestigious Maison Lenocirctre He wasappointed pastry chef at the Radisson Hotel in CairnsAustralia in 1991Two years later he realised his dream of opening hisfirst bakery and patisserie store in Melbourne

laquoLaurent Boulangerie Pacirctisserieraquo now has 15 storesemploying more than 350 professional artisan bakersand pastry chefsDespite its size Laurent Boillon continues to run thecompany with the same energy dedication to qualityand French-inspired excellence as when he opened hisfirst store

Laurent BOILLONLaurent BOILLONLaurent Boulangerie PacirctisserieLaurent Boulangerie PacirctisserieMelbourne AustraliaMelbourne AustraliaLaurentcomauLaurentcomau

MEET THE CHEFS

SAINT JAMESreg PRALINE

TWO983085TONEGRIOTTINESreg

COINTREAU reg

CITRUS FRUIT

SENSATION

GREEN FAIRY

TOTAL CHOCOLATECOINTREAUreg

REacuteMY MARTINreg

This new editionof our TrendC o l l e c t i o nhas a veryspecial flavoura l o n g s i d eJ e a n - M i c h e lPerruchon wewelcome LaurentBoillon who brings us his vision from Australia to makeus dream

And as you can see Premium Gastronomie features inthe kitchens of the greatest professionals all aroundthe globe

This international aspect is also what makes PremiumGastronomie such a richly vibrant product offer

Each year and all over the world throughdemonstrations technical advice trade fairs andmeetings with you our customers the entire PremiumGastronomie team shares its passion for the recognitionof French gastronomy our renowned expertise and ofcourse our brands with Griottinesreg and Cointreaureg theprincipal flagbearers

And these are not just empty words In a world whereeverything has a copy a clone or a sub-brand lessexpensive of course but above all at least as good ifnot better ladies and gentlemen

In our laboratories our orchards and our distillerieswe ceaselessly cultivate our know-how and innovativeideas to ensure our brands continue to grow in staturefrom their traditional roots supporting the men andwomen of our company our dreams and our future

SoWelcome to our Brand new world

Bernard BAUDBernard BAUDPresidentPresident

Grandes Distilleries PeureuxGrandes Distilleries Peureux



SAINT SYLVESTREOriginal creation byJean-Michel PERRUCHONMOF PastryEcole Bellouet-ConseilParis France

Recipe for one 355 cm by 285 cm45 cm high frame for four dessertsfor 6 people each one 17 cm long and 14 cm wide

Composition almond sponge Cointreaureg syruppineapple-mango coulis praline-Cointreaureg mousse

1 Almond sponge300 983143 e983143983143 whites240 983143 inverted su983143ar160 983143 983143round almonds120 983143 flour type 55

100 983143 butterTotal wei983143ht 920 983143

In a mixer use the whisk attachment to beatthe egg whites and the inverted sugar Gentlyadd the sieved dry ingredients using a spatulaand finally add the butter Pour into a 355cm long by 285 cm wide frame and bake ina convection oven at 160degC for approximately16 minutes Set aside for assembly

2 Cointreaureg syrup150 983143 syrup at 30 Baume50 983143 water 50 983143 Cointreaureg 60 vol Total wei983143ht 300 983143

Combine all the ingredients and thoroughly moisten the sponges

3 Mango-pineapple coulis 300 983143 pineapple pureacutee 600 983143 man983143o pureacutee 50 983143 inverted su983143ar 36 983143 pectin NH 50 983143 caster su983143ar 49 983143 983143elatine (7 983143 of 200 bloom

983143elatine powder and 42 983143 water) 45 983143 Cointreaureg 60 volTotal wei983143ht 1130 983143

4 Praline-Cointreaureg mousse 40 983143 caster su983143ar 15 983143 water 60 983143 e983143983143 yolks 150 983143 whippin983143 cream 45 983143 milk couverture chocolate (405) 340 983143 hazelnut and almond praline 98 983143 983143elatine (14 983143 of 200 bloom 983143elatine powder

and 84 983143 water) 450 983143 whipped cream 50 983143 Cointreaureg 60 vol Total wei983143ht 1248 983143

Make a bombe mixture in a saucepan cook the waterand the sugar to 118degC pour over the egg yolksin the mixer and continue beating until completelycool Boil the cream pour over the milk couverturechocolate and then the hazelnut-almond pralineIncorporate the dissolved gelatine leave to cool andthen add the whipped cream and Cointreaureg Setaside for assembly

INDIVIDUALSaint Sylvestre

Recipe for one 355 cm by 285 cm 45 cm hi983143h frame for

24 individual desserts each one 11 cm lon983143 and 3 cm wide

The procedures are identical

4 5

5 Assembly and finishing

Assemble upside down in a 355 cm by 285 cm and 45 cm high frameplace a lightly greased sheet of embossed plastic in the bottom spreadwith 600 g of praline-Cointreaureg mousse place in the freezer Pour onthe cool but not set pineapple-mango coulis and evenly distribute 450 gof Griottinesreg on top Allow to set slightly before adding the rest of thepraline-Cointreaureg mousse and then the almond spongePlace in the freezer When it has totally set turn over the frameremove the plastic sheet spray with a very light layer of velvet-effectmilk chocolate and decorate with chocolate shavings orange segmentsand Griottinesreg

velvet-effect milkchocolate

decorations

Praline Cointreauregmousse

almondsponge

Griottinesreg

Place the pureacutees and inverted sugarin a saucepan When the mixtureis warm sprinkle in the pectin NHand sugar mixed together Bring tothe boil and then add the gelatineand the Cointreaureg Set aside forassembly



TWO983085TONE GRIOTTINESreg

Original creation byJean-Michel PERRUCHONMOF PastryEcole Bellouet-ConseilParis France

Recipe for 3 desserts 45 cm highwith a diameter of 18 cm

Composition banana cake almond milk and Kirsch de FougerollesAOC cream mousse with Griottinesreg exotic fruit mousse

1 Banana cake 120 983143 butter 150 983143 brown su983143ar 90 983143 whole e983143983143s

225 983143 fresh banana 185 983143 flour75 983143 bakin983143 powder

15 983143 983143in983143er powder2 983143 salt

Total wei983143ht 781 983143

In a mixer use the beater attachment to creamthe butter with the brown sugar then add thewhole eggs Continue beating then add thesliced bananas followed by the flour bakingpowder and the ginger and salt sifted togetherFill three cake rings with a diameter of 165 cmand height of 45 cm and bake in a convectionoven at 160degC for approximately 15 minutes

2 Almond milk and Kirsch de Fougerolles AOC creammousse with Griottinesreg

100 983143 full-fat milk 100 983143 whippin983143 cream

75 983143 50 almond paste 40 983143 e983143983143 yolks

40 983143 caster su983143ar 35 983143 983143elatine (5 983143 of 200 bloom 983143elatine powder and 30 983143 water) 25 983143 Kirsch de Fou983143erolles AOC 45 vol100 983143 whipped cream 150 983143 GriottinesregTotal wei983143ht 665 983143

In a saucepan heat the milk and the cream and incorporate the almondpaste using a hand-held blender Cook the mixture to 85degC with the eggyolks and caster sugar Remove from the heat add the gelatine allow tocool and add the Kirsch de Fougerolles AOC and the whipped cream Pour

150 g of almond milk and Kirsch de FougerollesAOC cream mousse into 16 cm diameter Flexipanreg

moulds and distribute 50 g of Griottinesreg evenly ineach of the three moulds Place in the freezer

3 Glucose meringue 110 983143 caster su983143ar 45 983143 983143lucose 30 983143 water 80 983143 e983143983143 whitesTotal wei983143ht 265 983143

In a saucepan cook the sugar glucose and water to121degC Pour the mixture onto the egg whites beatenuntil frothy and continue beating until completelycool

4 Exotic fruit mousse 75 983143 passion fruit pureacutee 385 983143 man983143o pureacutee 98 983143 983143elatine (14 983143 of 200 bloom 983143elatine powderand 84 983143 water) 180 983143 983143lucose merin983143ue 280 983143 whipped cream 40 983143 Kirsch de Fou983143erolles AOC 45 volTotal wei983143ht 1058 983143

Mix the fruit pureacutees together add the dissolvedgelatine then the glucose meringue whipped creamand finally the Kirsch de Fougerolles AOC Setaside for assembly

INDIVIDUALTwo-Tone Griottinesreg Recipe for 20 individual cakes 45 cm hi983143h with a diameter of 6 cm The procedures are identical

Banana cake make the recipe and place about 35 983143 of banana cake in 4 cm diameter Flexipanreg mouldsAlmond milk and Kirsch de Fou983143erolles AOC cream mousse with Griottinesreg halve the recipe placeabout 12 983143 of cream mousse in 4 cm diameter Flexipanreg moulds Place 3 Griottinesreg in each mouldExotic fruit mousse whole recipeIcin983143 same recipeDecoration the same

6 7

5 Yellow mirror icing150 983143 water

300 983143 983143lucose 300 983143 caster su983143ar 200 983143 sweetened condensed milk 140 983143 983143elatine (20 983143 of 200 bloom 983143elatine powder and 120 983143 water)300 983143 white chocolate 5 983143 fat-soluble yellow food colourin983143 frac12 vanilla podTotal wei983143ht 1395 983143

In a saucepan cook the water caster sugar and glucose to 103degC Pourover the sweetened condensed milk and the gelatine pour this mixtureover the white chocolate yellow food colouring and the scraped vanillapod Refrigerate overnight The following day heat the glaze to 40degCand let cool to 30-35degC before use

6 Assembly and finishing Assemble upside down on a bakingtray covered with a polyethylene sheet position three 18 cm diameterrings pour in 250 g of exotic fruit mousse insert the discs of almondmilk and Kirsch de Fougerolles AOC cream mousse with Griottinesregcover with more exotic fruit mousse and finish with the banana cakePlace in the freezer Unmould the desserts glaze with the yellow mirroricing decorate with a band of red crystallized chocolate and someGriottinesreg

exotic fruit mousse

banana cake

red crystallizedchocolate

almond milk and Kirsch deFougerolles AOC creammousse with Griottinesreg

Griottinesregyellow mirror icing



COINTREAUregCITRUS FRUITOriginal creation byLaurent BOILLONBoulangerie Pacirctisserie LaurentMelbourne Australia

Recipe for 3 desserts with a diameterof 18 cm and 45 cm high

Composition Orange almond spongeyuzu orange marmalade milkchocolate cream jellied orange coulisCointreaureg bavaroise white icing

1 Orange almond sponge 90 983143 983143round almonds 55 983143 icin983143 su983143ar 40 983143 e983143983143 yolks

80 983143 whole e983143983143s 165 983143 e983143983143 whites

55 983143 caster su983143ar

70 983143 flourZest of 3 oran983143esTotal wei983143ht 555 983143

In a mixer use the beater attachment to mixthe ground almonds and icing sugar graduallyadd the egg yolks and then the whole eggsand whip togetherIn another mixer whisk the egg whites andthe caster sugar until stiff Combine the twomixtures and incorporate the sifted flour andorange zest Using a piping bag and nozzlemake 6 bases with a diameter of 16 cm Cookin a convection oven at 170degC for about 14minutes

2 Yuzu orange marmalade 35 983143 oran983143e juice 160 983143 oran983143e slices 35 983143 yuzu pureacutee 80 983143 caster su983143ar 80 983143 caster su983143ar 1 983143 pectin NH 10 983143 potato starchTotal wei983143ht 401 983143

3 Milk chocolate cream 360 983143 whippin983143 cream 90 983143 e983143983143 yolks

35 983143 caster su983143ar28 983143 983143elatine (4 983143 of 200 bloom 983143elatine powder and

24 983143 water) 145 983143 milk couverture chocolate (45)Total wei983143ht 658 983143

Make a custard with the cream egg yolks and castersugar cooked to 85degC Add the gelatine Pour thecustard through a fine sieve over the milk couverturechocolate Pureacutee until smooth with a blender UsingFlexipanreg moulds make 3 discs 1 cm high with adiameter of 16 cm Place a frozen orange almondsponge and orange marmalade base on top of thecream before it sets Place in the freezer

4 Jellied orange coulis 500 983143 oran983143e juice

50 983143 caster su983143ar 84 983143 983143elatine (12 983143 of 200 bloom 983143elatine powder

and 72 983143 water)Total wei983143ht 634 983143

Heat the caster sugar and orange juice to 40degC Addthe gelatine Using Flexipanreg moulds make 3 discs1 cm high with a diameter of 16 cm Place the coulisin the refrigerator briefly until lightly set Place anorange almond sponge base of the same size on topof the coulis before it sets Place in the freezer

INDIVIDUAL Cointreaureg Citrus fruit

Recipe for 20 individual cakes 45 cm hi983143h with a diameter of 6 cmThe procedures are identicalOran983143e almond spon983143e halve the recipe use about 8 983143 for each individual spon983143eYuzu oran983143e marmalade halve the recipe Pour into Flexipanreg moulds (about 8 983143)Milk chocolate cream halve the recipe Pour into Flexipanreg moulds (about 15 983143)Jellied oran983143e coulis halve the recipe Pour into Flexipanreg moulds (about 15 983143)Cointreaureg bavaroise halve the recipe use about 40 983143 for each cakeIcin983143 and decoration same recipe 1 cm hi983143h 4 cm diameter Flexipanreg moulds

8 9

5 Cointreaureg bavaroise 85 983143 full-fat milk

70 983143 e983143983143 yolks 60 983143 caster su983143ar 200 983143 mascarpone

50 983143 Cointreaureg 60 vol 70 983143 983143elatine (10 983143 of 200 bloom983143elatine powder and 60 983143 water) 410 983143 whipped creamTotal wei983143ht 945 983143

Flexipanreg moulds make 3 discs 1 cm high with a diameter of 16 cm Place an orangealmond sponge base of the same size on top of the marmalade and place everythingin the freezer

In a saucepan cook the orangejuice orange slices yuzu pureacutee andthe first lot of caster sugar for 8 to10 minutes to make a marmaladeMix the second half of the castersugar with the pectin NH and pourit into the marmalade Return tothe boil then add the potato starchRemove from the heat and pureacuteeuntil smooth with a blender Using

Make a custard with themilk egg yolks and castersugar cooked to 85degC Addthe gelatine Incorporatethe Cointreaureg into themascarpone add the coldcustard and finally fold in thewhipped cream

6 White mirror icing 150 983143 water

300 983143 983143lucose 300 983143 caster su983143ar 200 983143 sweetened condensed milk

140 983143 983143elatine (20 983143 of 200 bloom983143elatine powder and 120 983143 water)300 983143 white chocolate 5 983143 titanium oxideTotal wei983143ht 1395 983143

In a saucepan heat thewater caster sugar andglucose to 103degC Pour overthe sweetened condensed

milk gelatine whitechocolate and titaniumoxide Refrigerate overnightThe following day heat theglaze to 40degC and let cool to30-35degC before use

7 Assembly and finishing Assemble upside down line thebottom and sides of 18 cm diameter and 45 cm high cake ringswith the Cointreaureg bavaroise Insert (1) a jellied orange coulis andorange almond sponge base then add the rest of the Cointreaureg bavaroise Finish by adding (2) a milk chocolate cream yuzu orangemarmalade and orange almond sponge base Place in the freezerRemove the desserts from the rings and glaze them with the whitemirror icing Finish the bottom of the cakes with a band of whitechocolate and a white chocolate wave on the top

insert 1

white mirror icing Cointreaureg bavaroise

band of

whitechocolate insert 2



SENSATIONOriginal creation byJean-Michel PERRUCHONMOF PastryEcole Bellouet Conseil Paris France

Recipe for three 18 cm diameter ringswith a height of 45 cm

Composition hazelnut and Griottinesreg

sponge raspberry preserve darkchocolate cream vanilla Cointreaureg mousse red mirror icing

1 Hazelnut sponge 150 983143 e983143983143 whites130 983143 caster su983143ar

80 983143 983143round hazelnuts 60 983143 flour (type 55) 165 983143 Griottinesreg Total wei983143ht 585 983143

In a mixer use the whisk attachment to beatthe egg whites and caster sugar Gently add thesieved dry ingredients using a spatula Dividethe mixture between three 16 cm diameterrings (140 g in each) sprinkle with Griottinesreg and then bake in the oven at 160degC for about16 minutes Set aside for assembly

2 Cointreaureg syrup 75 983143 syrup at 30deg Baume 25 983143 water 25 983143 Cointreaureg 60 volTotal wei983143ht 125 983143

Mix all the ingredients together and thoroughly moisten the sponge before pouring on theraspberry preserve

3 Raspberry preserve 220 983143 raspberry pureacutee 65 983143 inverted su983143ar 20 983143 caster su983143ar 10 983143 pectin NH 32 983143 983143elatine (6 983143 of 200 bloom

983143elatine powder and 26 983143 water) 4 983143 lemon juiceTotal wei983143ht 351 983143

4 Dark chocolate cream 80 983143 full-fat milk 80 983143 whippin983143 cream 40 983143 e983143983143 yolks

17 983143 caster su983143ar 65 983143 dark couverture chocolate (66) 14 983143 983143elatine (2 983143 of 200 bloom 983143elatine

powder and 12 983143 water)Total wei983143ht 296 983143

In a saucepan make a custard with the milk creameggs yolks and sugar and cook to 85degC Pour thecustard over the dark chocolate and the gelatineBlend and pour 100 g of this cream on each raspberrypreserve-covered sponge then add 30 g of cut upGriottinesreg Place in the freezer

5 Vanilla-Cointreaureg mousse 500 983143 milk 2 vanilla pods 120 983143 e983143983143 yolks105 983143 caster su983143ar

84 983143 983143elatine (12 983143 of 200 bloom 983143elatine powderand 72 983143 water)

500 983143 whipped cream 75 983143 Cointreaureg 60 volTotal wei983143ht 1384 983143

Make a custard with the milk the split and scrapedvanilla pod egg yolks and caster sugar Add thegelatine and blend Cool to 30degC and then add thewhipped cream and Cointreaureg Put 100 g of vanilla-Cointreaureg mousse in three 12 cm rings which willbe used for decoration and freeze Keep the rest forthe assembly

INDIVIDUAL

SensationRecipe for 20 individual cakes 45 cm hi983143h with a diameter of 6 cm The procedures are identicalHazelnut spon983143e halve the recipe use approximately 10 983143 for each one in 4 cm diameter FlexipanregmouldsCointreaureg syrup halve the recipeRaspberry preserve halve the recipe use approximately 7 983143 for each hazelnut spon983143e in4 cm diameter Flexipanreg mouldsDark chocolate cream halve the recipe use approximately 7 983143 of cream for each hazelnut spon983143ecovered with raspberry preserve in 4 cm diameter Flexipanreg moulds

Vanilla-Cointreaureg mousse halve the recipe Pour about 5 983143 into 4 cm diameter Flexipanreg moulds for the decoration Use the rest for the assembly

Icin983143 same recipeDecoration the same

10 11

6 Red mirror icing150 983143 water

300 983143 983143lucose300 983143 caster su983143ar200 983143 sweetened condensed milk 140 983143 983143elatine (20 983143 of 200 bloom 983143elatine powder and 120 983143 water)300 983143 white chocolate 5 983143 fat-soluble red food colourin983143Total wei983143ht 1395 983143

In a saucepan heat the water caster sugar and glucose to 103degCPour over the sweetened condensed milk and gelatine and then overthe white chocolate and red food colouring Refrigerate overnight Thefollowing day heat the glaze to 40degC and let cool to 30-35degC beforeuse

7 Assembly and finishing Assemble upside down place three18 cm diameter rings on a baking tray covered with a polyethylene

sheet put 300 g of vanilla-Cointreaureg mousse in each ring and insertthe hazelnut sponge raspberry preserve and dark chocolate creambases Place in the freezer Unmould the desserts and place the 12 cmvanilla-Cointreaureg mousse discs on the top Glaze everything with thered mirror icing Decorate with a band of crystallized dark chocolate anda few rose petals and Griottinesreg

In a saucepan heat the raspberrypureacutee and the inverted sugar to40degC Add the sugar and pectin NHmixed together bring to the boil andadd the gelatine and lemon juiceBlend and pour 100 g of raspberrypreserve on each hazelnut spongePlace in the freezer

vanilla-Cointreaureg moussered mirror icing

hazelnut sponge

Griottinesreg

band ofcrystallizeddark chocolate

dark chocolate creamraspberry preserve



REacuteMY MARTINreg

Original creation byLaurent BOILLONBoulangerie Pacirctisserie LaurentMelbourne Australia

Recipe for 3 desserts 45 cm high witha diameter of 18 cm

Composition Macadamia brownie cregravemebrucircleacutee with Reacutemy Martinreg cognac andMadagascan vanilla milk chocolate moussepan-fried pears white mirror icing

1 Macadamia brownie 60 983143 e983143983143 yolks

15 983143 caster su983143ar 145 983143 dark c ouverture chocolate (65) 135 983143 butter 100 983143 e983143983143 whites 15 983143 caster su983143ar 35 983143 flour 50 983143 chopped macadamia nutsTotal wei983143ht 555 983143

In a mixer use the whisk attachment to beatthe yolks with the first lot of sugar to a sabayontexture mix the melted dark couverturechocolate and the softened butter Whisk theegg whites with the second lot of sugar Mixthe sabayon and the chocolate and buttermixture then add the whipped egg whites andthe flour Place in 16 cm diameter Flexipanreg moulds (170 g) and sprinkle with choppedmacadamia nuts Cook in a convection oven at180degC for about 18 minutes

2 Cregraveme brucircleacutee with Reacutemy Martinreg cognac and Madagascanvanilla

280 983143 whippin983143 cream 70 983143 whole e983143983143s 30 983143 e983143983143 yolks

50 983143 caster su983143ar 1 Mada983143ascan vanilla pod 28 983143 983143elatine (4 983143 of 200 bloom 983143elatine powder and 24 983143 water) 35 983143 Reacutemy Martinreg Co983143nac 50 volTotal wei983143ht 493 983143

Make a custard with the cream eggs egg yolks caster sugar and vanilla pod and cookto 85degC Allow to cool slightly and then add the Reacutemy Martinreg cognac and gelatinePureacutee until smooth with a blender Place in 16 cm Flexipanreg disc moulds (140 g) Placein the freezer

3 Milk chocolate mousse 240 983143 full-fat milk 55 983143 e983143983143 yolks 25 983143 caster su983143ar 42 983143 983143elatine (6 983143 of 200 bloom 983143elatine

powder and 36 983143 water) 560 983143 milk couverture chocolate (45)445 983143 whipped creamTotal wei983143ht 1367 983143

Make a custard with the milk egg yolks and castersugar cooked to 85degC Add the gelatine Mix the milkcouverture chocolate melted to 35degC with a quarterof the whipped cream Add the custard at 35degC thenthe rest of whipped cream Set aside for assembly

4 Pan-fried pears 1000 983143 ripe pears

125 983143 caster su983143ar 125 983143 butter

75 983143 Reacutemy Martinreg Co983143nac 50 vol 1 tonka beanTotal wei983143ht 1325 983143

Cut the pears into thin slices Melt the butter andcaster sugar in a frying pan Add the pears and fryuntil just cooked Grate the tonka bean on top andflambeacute with the Reacutemy Martinreg cognac Pour the pearsinto a sieve and leave to cool on a baking sheet Setaside for assembly

INDIVIDUALReacutemy Martinreg Recipe for 20 individual cakes 45 cm hi983143h with a diameter of 6 cmThe procedures are identicalMacadamia brownie halve the recipe use approximately 12 983143 for each individual brownie in 4 cm diameterFlexipanreg moulds

Cregraveme brucircleacutee with Reacutemy Martinreg co983143nac and Mada983143ascan vanilla halve the recipe Pour into1 cm hi983143h 4 cm diameter Flexipanreg moulds (about 10 983143)Pan-fried pears halve the recipeMilk chocolate mousse halve the recipe about 35 983143Icin983143 same recipeDecoration the same

12 13

5 White mirror icing150 983143 water

300 983143 983143lucose300 983143 caster su983143ar200 983143 sweetened condensed milk 140 983143 983143elatine (20 983143 of 200 bloom 983143elatine powder and 120 983143 water)300 983143 white chocolate 5 983143 titanium oxideTotal wei983143ht 1395 983143

In a saucepan cook the water caster sugar and glucose to 103degC Pourover the sweetened condensed milk and the gelatine and then lastlyover the white chocolate and titanium oxide Refrigerate overnight Thefollowing day heat the glaze to 40degC and let cool to 30-35degC beforeuse

6 Assembly and finishing On a baking tray covered with a polyethylene sheet line 18 cm

diameter 45 cm high cake rings with milk chocolate mousse Placea macadamia brownie in the bottom of the ring cover with a thinlayer of milk chocolate mousse Arrange the pears and cover with milkchocolate mousse Add the cregraveme brucircleacutee with Reacutemy Martinreg cognacSmooth with the rest of the mousse Place in the freezerUnmould the desserts and glaze them with the white mirror icing Placepurple macaroons around the edge decorate with pears and strandsof ivory chocolate

Pears for decoration cut some pears into thin slices and dip them into30degB syrup Place on a sheet of Silpatreg Cook in the oven at 180degC untilthey colour When cool spray with a dark chocolate and cocoa buttermixture to prevent moisture being absorbed in the refrigerator and tocreate some contrast

milk chocolate mousse

macadamia brownie

pan-friedpears

Cregraveme brucircleacutee with Reacutemy Martinregcognac and Madagascan vanilla

pearswhite mirroricing

macaroons



GREEN FAIRYOriginal creation byJean-Michel PERRUCHONMOF PastryEcole Bellouet-ConseilParis France

1 Streusel150 983143 butter150 983143 brown su983143ar150 983143 toasted 983143round almonds150 983143 flourTotal wei983143ht 600 983143

Toast the ground almonds in aconvection oven at 150degC for around20 minutes In a mixer use the beaterattachment to mix all the ingredientstogether to obtain a paste Crumble240 g of streusel on a sheet ofparchment paper then bake in aconvection oven at 160degC for about15 minutes Set aside for the streuselbase Keep the remaining raw streuselfor finishing the cakes

2 Streusel base 60 983143 milk couverture chocolate

(36) 10 983143 cocoa butter 55 983143 hazelnut paste 45 983143 hazelnut praline

225 983143 cooked streuselTotal wei983143ht 395 983143

4 Light hazelnut mousse 60 983143 full-fat milk 30 983143 milk couverture chocolate (36) 60 983143 hazelnut praline 28 983143 983143elatine (4 983143 of 200 bloom 983143elatine powder and

24 983143 water) 310 983143 whipped creamTotal wei983143ht 488 983143

In a saucepan heat the milk and add the milkcouverture chocolate (36) the hazelnut pralineand the dissolved gelatine and then blend Cool to20degC and then incorporate the whipped cream Pourinto 16 cm diameter rings with a 45 cm ring in themiddle so as to leave the centre empty Place in thefreezer

5 Green apple and Un Peureuxregabsinthe mousse

60 983143 lemon juice825 983143 983143reen apple pureacutee 150 983143 whippin983143 cream 90 983143 caster su983143ar 60 983143 cornflour (Maizenareg) 66 983143 Mycryoreg cocoa butter 147 983143 983143elatine (21 983143 of 200 bloom 983143elatine powder

and 126 983143 water) 45 983143 Un Peureuxreg 70 ABV absinthe plant-based

concentrated spirit bevera983143e 450 983143 whipped creamTotal wei983143ht 1893 983143

INDIVIDUALGreen fairy Recipe for 20 individual cakes 45 cm hi983143h with a diameter of 6 cm The procedures are identical

Streusel prepare one recipe and use the same process for the bases and decoration

Lime spon983143e halve the recipe use about 10 983143Streusel base same recipe spread the streusel between two polyethylene sheets allow to setand cut out 4 cm diameter discsLi983143ht hazelnut mousse same recipe place approximately 15 983143 in 4 cm diameter Flexipanregpetits-fours mouldsGreen apple and Un Peureuxreg absinthe mousse halve the recipe use about 60 983143 for each cakeIcin983143 same recipeDecoration the same The streusel should be cooked and placed crumbled around the individual desserts

14 15

In a saucepan mix the lemon juice green apple pureacutee and creamAdd the caster sugar and the cornflour and bring to the boil Pour overthe Mycryoreg cocoa butter and the gelatine Blend thoroughly and coolto about 25degC add the Un Peureuxreg absinthe and lastly the whippedcream Set aside for assembly

6 Green mirror icing150 983143 water300 983143 caster su983143ar300 983143 983143lucose200 983143 sweetened condensed milk 140 983143 983143elatine mixture (20 983143 of 200 bloom

983143elatine powder and 120 983143 water)Half a vanilla podFat-soluble 983143reen colourin983143 as appropriateFat-soluble yellow food colourin983143 as appropriateTotal wei983143ht 1060 983143

UN PEUREUX ABSINTHE

Melt the milk couverture chocolate to 35degCadd the cocoa butter hazelnut paste andhazelnut praline Finish the mixture bygently adding the cold cooked crumbledstreusel Pour into 16 cm diameter ringswith a 45 cm ring in the middle so as to

leave the centre empty Place in the freezeruntil assembly

3 Lime sponge 100 983143 983143round almonds 50 983143 caster su983143ar 225 983143 whole e983143983143s 30 983143 inverted su983143ar 15 983143 flour Zest of 2 limes 25 983143 butterTotal wei983143ht 445 983143

Recipe for 3 laquoHarmonieraquo moulds 45 cmhigh with a diameter of 18 cm

Composition Streusel streusel baselime sponge light hazelnut moussegreen apple and Un Peureuxreg absinthemousse

In a mixer use the whisk attachment tobeat the ground almonds caster sugarwhole eggs and inverted sugar Add thesifted flour lime zest and finally the meltedbutter Pour directly into 16 cm Flexipanreg disc moulds Cook in a convection oven at180degC for about 12 minutesLet the sponge cool and then cut out a 45cm diameter central section and set asidefor the assembly

In a saucepan cookthe water sugar andglucose to 107degC Pourthe hot syrup onto thesweetened condensedmilk gelatine and thesplit and scraped halfvanilla pod Blend andcolour to the desiredshade Refrigerateovernight Use the next

day at 20-25degC

7 Assembly and finishing Assemble in 18 cm diameter and 45high lsquolsquoHarmoniersquorsquo moulds pour in 250 g of green apple and Un Peureuxreg absinthe mousse insert a disc of light hazelnut mousse cover with a littlemore green apple and Un Peureuxreg absinthe mousse the lime spongethe rest of the green apple and Un Peureuxreg absinthe mousse and finallythe streusel base Place the desserts in the freezer Unmould the dessertsand glaze them with the green mirror icing For decoration place three18 cm diameter rings inside three 20 cm diameter rings on a Silpatreg maton a baking sheet Place the raw streusel between the two circles andpress lightly Cook in a convection oven at 160degC for about 15 minutesremove the rings while they are still hot Place the cooked streusel ringsaround the glazed desserts and decorate with chocolate shavings andslices of apple

green apple andUn Peureuxreg absinthe mousse

icing

lime sponge

streusel base

streusel

light hazelnut mousse



TOTAL CHOCOLATE COINTREAUreg



Composition Flourless chocolatesponge Cointreaureg bavaroisechocolate mousse Morello cherrycoulis decoration dark chocolate icing

1 Flourless chocolate sponge 170 983143 e983143983143 whites

1 983143 cream of tartar

175 983143 caster su983143ar 110 983143 e983143983143 yolks 50 983143 cocoa powderTotal wei983143ht 506 983143

In a mixer use the whisk attachmentto whip the egg whites with the creamof tartar and caster sugar to soft peakconsistency Gently add the egg yolks andthen the sifted cocoa powder Place in 16cm diameter Flexipanreg disc moulds Cookin a convection oven at 220degC for about14 minutes Set aside for assembly

2 Cointreaureg bavaroise 150 983143 full-fat milk 45 983143 e983143983143 yolks

60 983143 caster su983143ar 1 vanilla pod 40 983143 Cointreaureg 60 vol 35 983143 983143elatine (5 983143 of 200 bloom 983143elatine powder and 30 983143 water) 225 983143 whipped creamTotal wei983143ht 555 983143

Make a custard with the milk egg yolks caster sugar and the split andscraped vanilla pod cooked to 85degC Allow to cool slightly and then add theCointreaureg and gelatine Pureacutee until smooth with a blender Let the custardcool to 30degC and then fold in the whipped cream Place in 16 cm diameterFlexipanreg moulds (about 160 g) and sprinkle each one with 60 GriottinesregPlace in the freezer

3 Chocolate mousse 150 983143 caster su983143ar 50 983143 water 195 983143 e983143983143 yolks 80 983143 whole e983143983143s 425 983143 dark couverture chocolate (72)525 983143 whipped creamTotal wei983143ht 1425 983143

Make a sabayon cook the sugar and water to 118degCAdd in a thin stream to the egg yolks and whole eggsas they are beating Continue whipping as it cools toapproximately 30degC Mix some of the whipped creaminto the chocolate (melted to 40degC) then add thesabayon and finally the rest of the whipped creamUse directly

4 Morello cherry decoration 250 983143 Morello cherry pureacutee 50 983143 potato starch (Sosareg CremGel Fred) 50 983143 mirror 983143lazeTotal wei983143ht 350 983143

In a saucepan heat the cherry pureacutee to 40degC addthe potato starch and bring briefly to the boil Stir inthe neutral mirror glaze Set aside for the assemblyand finishing stage

5 Dark chocolate icing85 983143 water

325 983143 caster su983143ar 245 983143 whippin983143 cream 125 983143 983143lucose

INDIVIDUAL

Total chocolate Cointreaureg

Recipe for 30 individual cakes 45 cm hi983143h with a diameter of 6 cmThe procedures are identicalFlourless chocolate spon983143e halve the recipe about 8 983143Cointreaureg bavaroise prepare the same recipe and pour into 1 cm hi983143h 4 cm diameterFlexipanreg moulds (about 15 983143) Place 3 Griottinesreg on each one

Chocolate mousse same recipe approximately 45 983143


16 17

90 983143 cocoa powder 40 983143 inverted su983143ar 119 983143 983143elatine (17 983143 of 200 bloom 983143elatine powder and 102 983143 water)Total wei983143ht 1029 983143

Cook the water and caster sugar to 120degC Heat the cream glucosecocoa powder and inverted sugar to 40degC Pour the cooked sugar intothe second mixture Pureacutee until smooth with a blender and add thegelatine Refrigerate overnight The following day heat the glaze to35degC and let cool to 30degC before use

6 Assembly and finishing Line 18 cm diameter 45 cm highcake rings with chocolate mousse Place the flourless chocolate spongein the bottom of the ring Cover with chocolate mousse add theCointreaureg and Griottinesreg disc Smooth with the remaining chocolatemousse Place in the freezer Unmould the desserts glaze with the darkchocolate icing finish with the chocolate decoration and dots of thecherry coulis

Chocolate decoration put some alcohol in the freezer Melt the darkcouverture put it in a piping bag and let the chocolate drizzle into thecold alcohol

Cointreaureg bavaroiseGriottinesreg

1047298ourless chocolate sponge

Chocolate mousseGriottinesreg



SAINT JAMESregPRALINEOriginal creation byLaurent BOILLONBoulangerie Pacirctisserie LaurentMelbourne Australia

Serves around 60 people (one frame 60cm long40cm wide and 45cm high)

Composition Hazelnut meringuesponge praline cream raisins soakedin St Jamesreg rum

1 Hazelnut meringue sponge 515 983143 icin983143 su983143ar 515 983143 983143round hazelnuts1030 983143 e983143983143 whites 770 983143 caster su983143ar 3 983143 cream of tartarTotal wei983143ht 2833 983143

2 Praline cream 700 983143 butter

50 983143 hazelnut praline 350 983143 hazelnut paste 165 983143 pasteurized e983143983143 yolks 165 983143 caster su983143ar 240 983143 pasteurized e983143983143 whites 335 983143 caster su983143arTotal wei983143ht 2005 983143


Put a layer of the sponge in a 60 cm by 40 cm frame and cover evenly with 900 g of the praline cream Sprinkle with 375 g ofraisins soaked in Saint Jamesreg rum Cover with the second layer of sponge another 900 g of praline cream and sprinkle with375 g of raisins soaked in St Jamesreg rum Cover with the third layer of sponge Smooth the top with 200 g of praline creamPlace in the refrigerator overnight so that the sponge becomes moistRemove the frame spray the top with dark chocolate Cut the dessert into servings of the desired size

INDIVIDUALSt Jamesreg praline

For the individual version prepare in exactly the same way thencut into individual 55 cm squares Decorate in the same way

18 19

raisins soakedin Saint Jamesreg hazelnut meringue sponge

praline cream

Mix the sieved icing sugar and ground hazelnuts and pulse in a food processorfor a few seconds In a mixer use the whisk attachment to make a meringuewith the egg whites the caster sugar and cream of tartar (soft peaksconsistency) Gradually incorporate the hazelnut mixture Place 950 g onbaking sheets covered with Silpatreg and spread evenly with a palette knifeThis recipe makes 3 sheetsBake in a convection oven at 130degC for about 80 minutes with the vents open

Soften the butter add the praline and hazelnut paste and mix until smooth Ina mixer use the whisk attachment to beat the egg yolks and first lot of castersugar to a foam Make a French meringue with the egg whites and second lot ofsugar (soft peak consistency)Combine the egg yolk and sugar mixture with the praline butter Gently fold inthe meringue Use immediately

decorations



RHUMS

THE RIGHT MEASURE IN PASTRY

RECIPE BASIC I S R N ERY I T NSE

FL Pastry cream 983143 4 983143 k983143 5 983143 983143

Chantilly cream 15 983143 983143 3 983143 k983143 4 983143 k983143

Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143

Ganache k983143 8 983143 k983143 1 0 kMousse k983143 4 983143 k983143 5 983143 k983143

Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143

bull FLAVOURINGSbull NATURAL

bull PRECISE QUANTITIES

(doses valid for Cointreaureg Saint Jamesreg Reacutemy Martinreg and Kirsch de Fou983143erolles AOC)

PERFECTLY MATCHED FLAVOURS

Grandes Distilleries Peureux - 43 avenue Claude Peureux - 70220 Fougerolles - FranceTel +33 (0)3 84 49 66 12 - Fax +33 (0)3 84 49 56 78 - premiumgastronomiecom

The Kirsch of FougerollesAOC is a formidable naturalflavouring Used by itself toflavour creams for Choux lsquolsquoSaintHonoreacutersquorsquo and all bases of chouxpaste It also can be addedto complement lsquolsquoFraisiersrsquorsquo -strawberry cakes and marriesperfectly with Red Berry fruitscaramels and pistachios Usedin ice-cream making Kirsch ofFougerolles AOC combineswell with candied fruits ideallyin Parfaits

Rum is the most common spiritused in pastry and is oftenemployed alone to enhancepastry creams mousselinesand butter creams The SaintJamesreg Rum marries wellwith chocolate ganachesdried raisins and sultanas andpreserved fruits in ice-creamsIn addition it goes well withexotic fruits citrus fruitsdired fruits spices and coffee

The intense woody floralflavours and aromas are greatlyappreciated by professionalsmaking it the ideal partnerwith chocolate Remy Martinreg Fine Champagne Cognac marries equally well with pastrypreparations with a base ofdried fruits such as pralinescandied fruits apricots raisinsand currants almonds spices(cinnamon and vanilla) coffeeand caramel

An excellent flavouring withmultiple uses Cointreaureg complements all types of creamsmousses fillings soaking syrupsice-creams and sorbets Onlya few drops are needed to adda delicate note of freshnessand fruit to preparations It isan equally perfect combinationwith red fruit flavours citrusfruits dried fruit vanilla coffeecaramel chocolate praline etc

The best signature for Gastronomy



EDITORIAL SUMMARY

SAINT SYLVESTRE

12

6

8

10

14

16

18

4

Always keen to offer top-quality service and world-class creations using only the finest ingredientsthe Ecole Gastronomique Bellouet Conseil in Parisis delighted to act as an ambassador for PREMIUMGASTRONOMIQUEreg representing famous names in theworld of gastronomy such as Griottinesreg CointreauregReacutemy Martinreg and Saint Jamesreg

Jean-Michel PERRUCHON Meilleur Ouvrier de Francehas created these outstanding celebration recipes for

you using new products that we are sure will delightyour customers

Jean-Michel PERRUCHONMOF Pastry

Ecole Bellouet Conseil Paris Franceecolebellouetconseilcom

Laurent Boillon was born in the south of France andtrained at the prestigious Maison Lenocirctre He wasappointed pastry chef at the Radisson Hotel in CairnsAustralia in 1991Two years later he realised his dream of opening hisfirst bakery and patisserie store in Melbourne

laquoLaurent Boulangerie Pacirctisserieraquo now has 15 storesemploying more than 350 professional artisan bakersand pastry chefsDespite its size Laurent Boillon continues to run thecompany with the same energy dedication to qualityand French-inspired excellence as when he opened hisfirst store

Laurent BOILLONLaurent BOILLONLaurent Boulangerie PacirctisserieLaurent Boulangerie PacirctisserieMelbourne AustraliaMelbourne AustraliaLaurentcomauLaurentcomau

MEET THE CHEFS

SAINT JAMESreg PRALINE

TWO983085TONEGRIOTTINESreg

COINTREAU reg

CITRUS FRUIT

SENSATION

GREEN FAIRY

TOTAL CHOCOLATECOINTREAUreg

REacuteMY MARTINreg

This new editionof our TrendC o l l e c t i o nhas a veryspecial flavoura l o n g s i d eJ e a n - M i c h e lPerruchon wewelcome LaurentBoillon who brings us his vision from Australia to makeus dream

And as you can see Premium Gastronomie features inthe kitchens of the greatest professionals all aroundthe globe

This international aspect is also what makes PremiumGastronomie such a richly vibrant product offer

Each year and all over the world throughdemonstrations technical advice trade fairs andmeetings with you our customers the entire PremiumGastronomie team shares its passion for the recognitionof French gastronomy our renowned expertise and ofcourse our brands with Griottinesreg and Cointreaureg theprincipal flagbearers

And these are not just empty words In a world whereeverything has a copy a clone or a sub-brand lessexpensive of course but above all at least as good ifnot better ladies and gentlemen

In our laboratories our orchards and our distillerieswe ceaselessly cultivate our know-how and innovativeideas to ensure our brands continue to grow in staturefrom their traditional roots supporting the men andwomen of our company our dreams and our future

SoWelcome to our Brand new world

Bernard BAUDBernard BAUDPresidentPresident

Grandes Distilleries PeureuxGrandes Distilleries Peureux




















4 5




decorations


almondsponge

Griottinesreg










15 983143 983143in983143er powder2 983143 salt

Total wei983143ht 781 983143















6 7





exotic fruit mousse

banana cake










80 983143 whole e983143983143s 165 983143 e983143983143 whites

55 983143 caster su983143ar














8 9













insert 1


band of























INDIVIDUAL




10 11








hazelnut sponge

Griottinesreg





REacuteMY MARTINreg




















12 13








macadamia brownie

pan-friedpears



macaroons



















14 15




UN PEUREUX ABSINTHE








day at 20-25degC



icing

lime sponge

streusel base

streusel





















INDIVIDUAL





16 17




















18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143






























4 5




decorations


almondsponge

Griottinesreg










15 983143 983143in983143er powder2 983143 salt

Total wei983143ht 781 983143















6 7





exotic fruit mousse

banana cake










80 983143 whole e983143983143s 165 983143 e983143983143 whites

55 983143 caster su983143ar














8 9













insert 1


band of























INDIVIDUAL




10 11








hazelnut sponge

Griottinesreg





REacuteMY MARTINreg




















12 13








macadamia brownie

pan-friedpears



macaroons



















14 15




UN PEUREUX ABSINTHE








day at 20-25degC



icing

lime sponge

streusel base

streusel





















INDIVIDUAL





16 17




















18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143



















15 983143 983143in983143er powder2 983143 salt

Total wei983143ht 781 983143















6 7





exotic fruit mousse

banana cake










80 983143 whole e983143983143s 165 983143 e983143983143 whites

55 983143 caster su983143ar














8 9













insert 1


band of























INDIVIDUAL




10 11








hazelnut sponge

Griottinesreg





REacuteMY MARTINreg




















12 13








macadamia brownie

pan-friedpears



macaroons



















14 15




UN PEUREUX ABSINTHE








day at 20-25degC



icing

lime sponge

streusel base

streusel





















INDIVIDUAL





16 17




















18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143

















80 983143 whole e983143983143s 165 983143 e983143983143 whites

55 983143 caster su983143ar














8 9













insert 1


band of























INDIVIDUAL




10 11








hazelnut sponge

Griottinesreg





REacuteMY MARTINreg




















12 13








macadamia brownie

pan-friedpears



macaroons



















14 15




UN PEUREUX ABSINTHE








day at 20-25degC



icing

lime sponge

streusel base

streusel





















INDIVIDUAL





16 17




















18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143
































INDIVIDUAL




10 11








hazelnut sponge

Griottinesreg





REacuteMY MARTINreg




















12 13








macadamia brownie

pan-friedpears



macaroons



















14 15




UN PEUREUX ABSINTHE








day at 20-25degC



icing

lime sponge

streusel base

streusel





















INDIVIDUAL





16 17




















18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143













REacuteMY MARTINreg




















12 13








macadamia brownie

pan-friedpears



macaroons



















14 15




UN PEUREUX ABSINTHE








day at 20-25degC



icing

lime sponge

streusel base

streusel





















INDIVIDUAL





16 17




















18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143





























14 15




UN PEUREUX ABSINTHE








day at 20-25degC



icing

lime sponge

streusel base

streusel





















INDIVIDUAL





16 17




















18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143






























INDIVIDUAL





16 17




















18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143























18 19


praline cream



decorations



RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143













RHUMS



FL Pastry cream 983143 4 983143 k983143 5 983143 983143


Li983143ht cream k983143 4 983143 k983143 5 983143 k983143

Butter cream 1 983143 983143 3 983143 k983143 4 983143 k983143


Ice-creams 15 983143 983143 3 983143 k983143 4 983143 983143

Sorbet k983143 4 983143 k983143 5 983143 k983143

Soakin983143 syrup k 1 0 k 2 0 k983143











livret 7 anglais

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