Recipe components

Used products

Pate a Gaufre

PreparationIngredients
Preparation

Paddle yolks in with the dry ingredients (pastry flour, cornstarch, salt, baking powder, Cacao Barry – Extra Brute.

Mix milk, vanilla extract, egg whites and sugar. Slowly add to above dry ingredients.

Scrape the sides and add melted butter.

Make a French meringue.

Fold into the rest of the mix.

Bake in the waffle machine

Ingredients
  • 360g
    pastry flour
  • 90g
    Cornstarch
  • 3g
    salt
  • 9g
    baking powder
  • 60g
    Extra Brute
  • 90g
    egg yolks
  • 390g
    fresh milk
  • 6g
    concentrated vanilla extract
  • 93g
    melted butter
  • 270g
    egg whites
  • 75g
    granulated sugar

White Chocolate Shell

PreparationIngredients
Preparation

Mix and reserve until ready to use.

Ingredients
  • 163g
    White Cocoa Butter Color
  • 155g
    Zéphyr™

Lemon Jelly

PreparationIngredients
Preparation

Boil everything together at 70 Brix in the refractometer.

Ingredients
  • 200g
    Candied Lemon Zest
  • 15g
    glucose
  • 37g
    inverted sugar
  • 2
    vanilla bean
  • 45g
    granulated sugar
  • 6g
    NH pectin

Chocolate Caramel

PreparationIngredients
Preparation

Make a caramel with glucose, sugar and vanilla bean.

Deglaze with cream and salt.

Pour over Cacao Barry Ocoa™ 70% and Cacao Barry Excellence 55%.

Pour inside waffle mold before baking with the pate a gauffre.

Ingredients
  • 92g
    glucose syrup
  • 80g
    granulated sugar
  • 2
    vanilla bean
  • 240g
    Heavy Cream 35%
  • 2g
    salt
  • 150g
    Ocoa™
  • 150g
    Excellence

Lemon Vanilla Parfait

PreparationIngredients
Preparation

Whip the cream, mix with pate a bombe.

Add the meyer lemon zest and juice and vanilla bean, fold in the meringue.

Melt gelatine and add to the mix.

Pipe into mould.

Ingredients
  • 270g
    Heavy Cream 35%
  • 90g
    pâte à bombe
  • 70g
    Meyer Lemon Juice
  • 4g
    Meyer Lemon Zest
  • 2
    vanilla bean
  • 120g
    Meringue
  • 16g
    gelatine mass

Cooked sugar for Parfait

PreparationIngredients
Preparation

Cook all the ingredients to 120° C

Ingredients
  • 120g
    granulated sugar
  • 125g
    glucose syrup
  • 35g
    water

Pate a Bombe for Parfait

PreparationIngredients
Preparation

When the sugar is at 120° C, pour onto yolks.

Whip until desired volume is achieved.

Scale to use in parfait recipe.

Ingredients
  • 52g
    cooked sugar
  • 108g
    egg yolks

Meringue for Parfait

PreparationIngredients
Preparation

When the sugar is at 120°C, pour onto whites.

Whip until desired volume is achieved.

Scale to use in parfait recipe.

Ingredients
  • 135g
    cooked sugar
  • 80g
    egg whites

Chocolate Sponge

PreparationIngredients
Preparation

Whip eggs, sugar and vanilla extract.

Add baking powder, baking soda, Cacao Barry - Extra Brute 100%, salt and water.

Mix crème fraiche and Cacao Barry - Grand Caraque 100% and add to previous mixture.

Add flour and mix to have a homogenous texture.

Spread at 4 mm frame.

Cook at 350°F during 6 minutes.

Ingredients
  • 166g
    eggs
  • 275g
    granulated sugar
  • 3g
    concentrated vanilla extract
  • 2g
    baking powder
  • 7g
    baking soda
  • 83g
    Extra Brute
  • 3g
    salt
  • 300g
    water
  • 266g
    Crème fraiche 38%
  • 56g
    Grand Caraque
  • 311g
    A.P. flour

Praline Crunch

PreparationIngredients
Preparation

Mix and reserve until ready to use.

Ingredients
  • 270g
    Praline for Chemisage
  • 180g
    Pailleté Feuilletine™