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Livretpremiumgastronomie2009 Angl PDF
Livretpremiumgastronomie2009 Angl PDF
Livretpremiumgastronomie2009 Angl PDF
Chefs presentation...................................... 3
Roxanne Dessert Glass with Griottines. 5
The Charleston Log...................................... 7
Caramel ........................................................ 9
CCC Dessert Glass......................................... 11 For more than 21 years Gastronomic School 9 years ago, following a serious accident of motor
Bellouet Conseil continues to support and bike, my wife and I created the Criollo school and 3
Planteur Galette............................................ 13 promote high quality materials an products shops in Tokyo employing 50 pastry cooks.
through its courses given by highly qualified
CentaurMacaroon....................................... 15 instructors. Our will was always to propose a high quality
It is for this reason we became Premium pastry, using the French techniques and the
Coup de coeur............................................... 17 Gastronomy Ambassadors, the signature of exceptional products such as Premium
famous quality brands: Griottines, Cointreau, Remy Gastronomie.
Martin, Saint James, ...
The Saint Sylvestre....................................... 19 I have a dream from my childhood; I wish that we
I hope these few recipes will inspire you in this do not forget this appetizing and gourmand side of
noble Art. pastry, instead of privileging the modern aspect.
with Griottines
Recipe for approximately 8 glasses
Mix together with the K-beater the butter, cut into pieces, Cut the chocolate into small pieces and pour over it the hot milk.
the sugar and the our. Chill in the refrigerator and then Smooth out with a whisk and then mix with a blender. When the
push through a large wholed sieve. Spread over a piece of mixture is at approximately 30C, delicately fold through the softly
sulfurised paper and cook in a fan forced oven at 160C for whipped cream with a spatula.
15 minutes.
C C C Dessert Glass
Meilleur Ouvrier de France Ptissier
30 g cassonade Ecole Bellouet Conseil,
30 g castor sugar Paris, France
Chocolate Coffee Cognac
60 g ground almonds
Recipe for approximately 12 glasses of 16 cl 60 g our
60 g butter
30 g chopped almonds
30 g chopped hazelnuts
30 g chopped walnuts
20 g chopped pistachios
1. Banana compote 3. Coffee and cognac jelly Mix all ingredients together using the
200 g banana puree 150 g water K-beater/paddle until a crumble texture is
30 g passion-fruit puree 30 g castor sugar formed. Distribute the crumble onto a silicon
130 g freshly mixed bananas 90 g glucose mat and cook in a fan forced oven at 170C for
50 g inverted sugar 8 g coee beans approximately 12 minutes.
50 g castor sugar 50 g gelatin mass*
25 g Rmy Martin cognac 58%
Mix the freshly mixed bananas with the purees, adding the
1 g coee extract Assembly and decoration
inverted sugar and the castor sugar. Boil for 1 minute and
set aside for the assembly. Boil together the water, sugar and glucose ; adding the crushed Using a piping bag, ll each glass with approximately
coee beans and allow to infuse for 10 minutes. Pass all ingredients 30 g of banana compote and allow to set in the
2. Almond crumble through a ne sieve and add the cognac, the melted gelatin mass refrigerator. Next, distribute 30 g of crumble into
and the coee extract. Approximately 20 g per glass. each glass and cover with 30 g of coee/cognac
60 g castor sugar cream allowing to set once more in the refrigerator.
60 g ground almonds 4. Coffee and cognac cream Pour over the coee/cognac cream, approximately
60 g our 20 g of coee/cognac jelly and once more allow to
60 g butter 200 g milk set in the refrigerator. Pipe again 30 g of
100 g cream coee/cognac cream and nish with the decoration
Mix all ingredients together using the K-beater/paddle until 10 g coee beans
a crumble texture is formed. Distribute the crumble onto a crumble.
30 g castor sugar
cooking silicon mat and cook in a fan forced oven at 170C 80 g egg yolks
for approximately 12 minutes. 45 g gelatin mass*
Milk chocolate crumble 30 g Rmy Martin cognac 58%
200 g broken cooked and cooled crumble 240 g whipped cream
50 g 36% milk couverture chocolate 40 g soaked raisins in Cognac
Cool the cooked crumble and break apart into pieces, The day before, prepare a cold infusion of the cream, milk and
adding to the milk chocolate which has been melted to crushed coee beans. The next day pass all ingredients through a
34C. Mix all ingredients together and set aside for the ne sieve and then make a crme anglaise cooked to 85C with the
assembly. cream/milk and coee mix, the sugar and the egg yolks. Cool down
Approximately 20 g of crumble for each glass. quickly the anglaise to 5C. Add the melted gelatin mass, then at
25C incorporate the cognac, soaked raisins and whipped cream.
Set aside for the assembly. Approximately 60 g of coee/cognac
cream per glass.
* Please refer to gelatin mass recipe page 19. 11
Original creation
by Jean-Michel Perruchon,
15
4. Cointreau mousse Original creation by Antoine Santos,
Ecole Criollo