Afternoon Tea

Tendances Festives

by chef
Gael Etrillard

Indonesia

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RECIPES

P5 Basic recipes

P6 MANGO, CARAMEL & FRESH CORIANDER PETIT GATEAU

P8 COCONUT, DARK CHOCOLATE & COFFEE TARTLET

P10 LEMON, PRALINE & CARAMEL ENTREMET

P12 BLUEBERRY & STRAWBERRY COMPOSITION

P13 WHITE PEACH COULIS WITH VERBENA CHANTILLY

P14 PASSION FRUIT & BLACK SESAME POLVORON

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 Basic Recipes

Italian Meringue

Weight Ingredients
50g Glucose
200g Sugar
70g Water
125g Egg whites (pasteurized if possible)

Start to cook the glucose, water, and sugar on the stove.

At 112°C, start to beat the egg whites at medium speed.
At 118°C, turn to high speed, and add sugar at 121°C. Beat up until completely cold.

Neutral Glaze

Weight Ingredients
1600g Water
1200g Sugar
45g Pectin NH
800g Glucose

Combine sugar with pectin and pour over the water gradually while whisking.
Add the glucose and boil. Remove from the stove and cool down.

Gelatin Mixture

Weight Ingredients
200g Gelatin powder 200 blooms
1000g Cold water

Pour the gelatin powder over the water while whisking.

Soak for 30mn mixing with rubber spatula from time to time.
Keep in the fridge in the fridge overnight before use.

Basic Crème Anglaise

Weight Ingredients
500g Cream (35% fat)
500g Milk
30g Sugar
240g Egg yolks

Warm milk and cream. Beat up egg yolks and sugar.

Pour over milk and cream and cook until 82°C.

Basic Caramel with Glucose

Weight Ingredients
200g Sugar
120g Water
38g Glucose

Make a dry caramel with sugar. In the meantime, heat up water and glucose.
Deglaze the caramel with the water/glucose and boil.
Remove from the stove and cool down.

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 MANGO, CARAMEL & FRESH CORIANDER

Streusel:

Weight Ingredients
90g Rice flour
170g Coconut flour
180g Brown sugar
140g Ground almond
180g Butter
30g Cocoa butter (Mycryo – Cacao Barry)
20g Butter

Make a crumble with rice flour, coconut flour, brown sugar, ground almond and 180g butter.
Spread on tray with silpat and bake at 155°C for 20mn.
Toss with mycryo and 20g butter.

Zephyr Caramel Whipped Ganache:

Weight Ingredients
250g Cream (35% fat)
45g Gelatine mixture
50g Invert sugar
240g Basic caramel with glucose
250g Zephyr Caramel (Zephyr Caramel 35% - Cacao Barry)
776g Cream (35% fat)

Heat up 250g of cream with gelatine, invert sugar and caramel.

Pour over chocolate and blend with hand blender.
Add 776g of cream and blend again.
Keep in the fridge overnight.

Mango Confit:

Weight Ingredients
375g Les Vergers Boiron Mango Purée 100%
44g Sugar
9g Pectin NH
18g Gelatine mixture
45g Les Vergers Boiron Mango Purée 100%
40g Les Vergers Boiron Lemon Purée 100%

Combine pectin with sugar and pour over the 375g of mango puree.
Boil and remove from the stove.
Add the rest of the purees and keep in the fridge.
Blend before use.

Mango Compote with Fresh Coriander:

Weight Ingredients
500g Fresh mango (cut in cubes)
10g Fresh coriander
20g Sugar
30g Invert sugar
100g Les Vergers Boiron Mango Purée 100%
30g Les Vergers Boiron Lemon Purée 100%
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Chop the coriander and mix gently with fresh mango.
Cover with cling wrap and leave at room temperature for 3 hours.
In the meantime, add sugar and invert sugar to the mango puree.
Boil and remove from the stove.
Add lemon puree and cool down.
Add the fresh mango and cook slowly until the mango are candied.
Cool down to 40°C and fold in the mango confit in (see above recipe).
Pour in insert moulds and freeze.

Caramel Glaze:

Weight Ingredients
430g Sugar
2pcs Vanilla pod
360g Les Vergers Boiron Lemon Puree
180g Les Vergers Boiron Mango Purée 100%
180g Water
20g Corn flour
70g Gelatine mixture

Make dry caramel with sugar and add vanilla.

In the meantime, combine water and cornstarch.
Deglaze the caramel with both purees and add the water/starch mixture.
Cook until first boil and add gelatine.
Use at 27°C.

Assembly:
Spread the streusel at the bottom of the rings and let it set in the fridge for 30mn.
Whip up the zephyr caramel whipped ganache and pipe over the streusel.
Push the insert in the middle and add a bit more whipped ganache to smooth the top.
Freeze and glaze.

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 COCONUT, DARK CHOCOLATE & COFFEE TARTLETS

Sweet Dough:

Weight Ingredients
192g Butter (at room temperature)
178g Icing sugar
56g Ground almond
1g Salt
106g Eggs
25g Egg yolks
102g Corn flour
342g Flour T55
30g Cocoa powder (Cacao Barry)

Sieve corn flour, flour, and cocoa powder. Set aside.

With the flat beater, cream the butter with icing sugar and salt.
Add ground almond.
Add eggs and egg yolks, followed by dry ingredients.
Cling wrap and place in the fridge for 6h (or overnight).
Roll at 3mm between two silpat and freeze.
Cut and apply the dough in moulds.
Let it dry in the fridge overnight.

Chocolate and Coffee Ganache:

Weight Ingredients
200g Milk
200g Les Vergers Boiron Coconut Purée 100%
45g Coffee beans
36g Glucose
270g Dark chocolate (Alto El Sol 65% - Cacao Barry)
100g Butter

Roast the coffee beans at 155°C for 20mn.

Pour over milk and coconut puree. Infuse for an hour.
Reheat a bit and strain 330g in a saucepan.
Add glucose and boil.
Pour over chocolate and stir with whisk.
Add butter at 45°C and blend with hand blender.

Cocoa Nibs Nougatine:

Weight Ingredients
36g Milk
80g Butter
36g Glucose
100g Sugar
4g Pectin NH
100g Cocoa nibs (Cacao Barry)

Combine sugar and pectin. Set aside.

In a saucepan, heat up milk and glucose. Add the sugar/pectin mixture and boil.
Remove from the stove and add cocoa nibs.
Spread this mixture and roll between two silpat.
Keep in the freezer for 4h. Remove the upper silpat and bake at 180°C.

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Dipping Mixture:

Weight Ingredients
50g Sugar
30g Vegetable gelatine
500g Water
1.5g Shiny gold powder

Combine sugar with vegetable gelatine and gold powder.

Add to water and boil.

Coconut Coulis:

Weight Ingredients
500g Les Vergers Boiron Coconut Purée 100%
22g Gelatine mixture
40g Inulin

Blend all ingredients and pour in 3cm diameter silicon moulds.

Freeze.

Assembly:

Bake the tartlets at 160°C for 18mn.

Sprinkle with mycryo and cool down.
Pour the ganache in the tartlets and stick broken pieces of cocoa nibs ganache on top.
Let it set in the chocolate room and place the coconut coulis over.

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 LEMON, HAZELNUT AND CARAMEL ENTREMET
Recipe for a frame 600x400x45mm

Crunchy Base:

Weight Ingredients
60g Milk chocolate (Ghana 40% - Cacao Barry)
75g Hazelnut paste 100% (Cacao Barry)
600g Praline paste 60% (Cacao Barry)
90g Cocoa butter (Cacao Barry)
225g Pailleté feuilletine (Cacao Barry)
67g Rice krispies

Melt the chocolate at 45C and add the cocoa butter.

In the meantime, combine the praline paste with hazelnut paste and add the milk chocolate.
Check the temperature and add the feuilletine and rice krispies.

Hazelnut Caramel:

Weight Ingredients
300g Sugar
150g Glucose
530g Cream (35% fat)
1g Sea salt
1pc Vanilla bean
120g Butter
280g Roasted hazelnut (skinless - chopped)
30g Cocoa butter
60g Gelatine mixture

Warm the cream with sea salt and vanilla. Infuse 20mn.
In a saucepan, warm the glucose and add a bit of sugar when the glucose starts to caramelize.
Add the sugar little by little until a light brown caramel.
Remove from the stove and add the cream bit by bit.
Add hazelnut and cocoa butter followed by gelatine.
Add butter at 45°C.

Hazelnut Sponge:

Weight Ingredients
320g Icing sugar
80g Flour
150g Ground hazelnut
360g Egg whites
4g Egg white powder
120g Sugar

Whip up the egg whites with cream of tartar in medium speed.

In the meantime, sieve the dry ingredients.
Once the egg whites are getting stiff, increase the speed and add the sugar.
Combine the dry ingredients with the meringue.
Spread on silpat and bake at 180C for 12mn.

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Milk Chocolate Cream:

Weight Ingredients
1000g Basic crème anglaise (see basic recipes)
500g Milk chocolate (Ghana 40% - Cacao Barry)
37g Gelatine mixture

Add the gelatine to the creme anglaise.

Add the mixture to the milk chocolate in three times and blend with hand blender.

Lemon Mousse:

Weight Ingredients
750g Lemon cream (see recipe below)
75g Les Vergers Boiron Lemon Purée 100%
250g Italian meringue
500g Cream (35% fat)

Smooth the lemon cream with lemon puree.

Add a bit of lemon cream into the whipped cream and a bit in the italian meringue.
Mix everything gently.

Lemon Cream:

Weight Ingredients
200g Eggs
230g Sugar
160g Les Vergers Boiron Lemon Puree 100%
102g Gelatine mixture
300g Butter

Beat up egg and sugar until pale. Add puree and cook like a pastry cream.
Remove from the stove and add gelatine.
Cool down to 45C and add butter.
Blend with hand blender.

Caramel Glaze:

Weight Ingredients
430g Sugar
2pcs Vanilla pod
360g Les Vergers Boiron Lemon Puree
180g Les Vergers Boiron Mango Purée 100%
180g Water
20g Corn flour
70g Gelatine mixture

Make dry caramel with sugar and add vanilla.

In the meantime, combine water and cornstarch.
Deglaze the caramel with both purees and add the water/starch mixture.
Cook until first boil and add gelatine. Use at 27°C.

Assembly:

Spread the crunchy base in the frame. Place in the fridge 5mn.
Cover with the hazelnut caramel and sponge.
Leave in the freezer for 20mn.
Pour the milk chocolate cremeux and freeze again.
Spread the lemon mousse and freeze. Glaze.

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 BLUEBERRY & STRAWBERRY COMPOSITION

Strawberry Confit:

Weight Ingredients
200g Les Vergers Boiron Strawberry Purée 100%
6g Pectin NH
15g Sugar
9g Inulin
15g Les Vergers Boiron Lemon Purée 100%
50g Les Vergers Boiron Strawberry Purée 100%

Combine sugar with pectin and inulin.

Pour over 200g of strawberry puree.
Let the pectin rehydrate for 5mn and boil.
Remove from the stove and add strawberry puree and lemon puree.
Let it set in the fridge and blend before use.

Génoise:

Recipe using a flexipan 60x40cm.

Weight Ingredients
468g Eggs
65g Egg yolks
247g Sugar
260g Flour T65
47g Melted butter
62g Milk

Sieve flour. Set aside.

Whip up sugar and eggs on hot bath until 50°C.
Remove from the stove and keep whipping up until it cools down to 30°C.
Fold in the dry ingredients and add the melted butter. Add milk.
Spread on silpat and bake at 170°C for 7mn and 155°C for 7mn.
Freeze and cut out 3 bases with a 14cm cutter.

Blueberry Mousse:

Weight Ingredients
500g Les Vergers Boiron Blueberry Purée 100%
40g Les Vergers Boiron Morello Cherry Purée 100%
30g Les Vergers Boiron Blackberry Purée 100%
60g Gelatine mixture (see basic recipes)
115g Italian meringue (see basic recipes)
300g Cream (35% fat)

Heat up 100g of blueberry puree with the gelatine mixture.

Add it to the purees and temper at 20°C.
Pour 1/3 of the purée into the cream and 1/3 in the Italian meringue.
Combine both mixture and add the rest of the puree.

Assembly:

Place the genoise cut in cubes at the bottom of the glasses and cover with confit.
Let it set in the fridge and pipe the blueberry mousse over.

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 WHITE PEACH COULIS WITH VERBENA CHANTILLY

White Peach Coulis:

Weight Ingredients
500g Les Vergers Boiron White Peach Purée 100%
50g Les Vergers Boiron Raspberry Purée 100%
30g Sugar

Blend all ingredients and pour in flexipan 3cm diameter.

Vegetable Gelatine:

Weight Ingredients
1000g Water
100g Sugar
60g Vegetable gelatine
1g Gold powder

Mix all ingredients and heat up at 88°C.

Temper at 80°C and use immediately.

Verbana Whipped Cream:

Weight Ingredients
2160g (300+1860) Cream (35% fat)
260g Sugar
69g Gelatine mixture (see basic recipes)
30g Verbena leaves

Infuse the verbena in the cream overnight.

Strain and scale 300g in a saucepan.
Heat this cream up with gelatine and sugar.
Add remaining cream and blend with hand blender.
Keep in the fridge overnight.
Whipped up like a soft whipped cream and pour in piping bag.

Assembly:

Dip the coulis in the vegetable gelatine and place over Chinese spoon.
Pipe the verbena whipped cream on the side.

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 PASSION FRUIT & BLACK SESAME POLVORON
Recipe for 22 tartlets – 65mm diameter

Black Sesame Cream:

Weight Ingredients
130g Cream (35% fat)
30g Milk
12g Glucose
82g Invert sugar
10g Gelatine mixture (see basic recipes)
150g Black Sesame Paste 100%
390g Cream (35% fat)

In a saucepan, place 130g of cream, milk, glucose, invert sugar and gelatine.
Heat up at 80°C and pour over black sesame paste.
Blend with hand blender and add the rest of the cream.
Keep in the fridge overnight.
Whip up like a smooth whipped cream and place in a pipping bag with nozzle 8.

Passion Fruit Gel:

Weight Ingredients
170g Les Vergers Boiron Passion Fruit Purée 100%
30g Les Vergers Boiron Mango Purée 100%
1.7g Agar agar
30g Sugar

Combine sugar with agar agar and pour over mango puree.
Add passion fruit Puree.
Boil and pour over small tray.
Let it set and blend with hand blender to obtain a smooth gel.
Place in pipping and keep for assembly.

Agar Agar Veil:

Weight Ingredients
90g Les Vergers Boiron Mango Purée 100%
270g Water
35g Sugar
6.2g Agar agar

Combine sugar with agar agar and pour over puree.

Add water and boil.
Pour over the marble table and cut out discs with a 7cm diameter cutter.
Keep for assembly.

Assembly:

Pipe the black sesame cream over the tartlets and place the mango jelly and passion fruit gel
randomly.
Place the veil over and decorate.

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Black Sesame Polvoron:

Weight Ingredients
440g Black sesame powder
200g Icing sugar
400g Almond powder
60g Rice powder
48g Kinako
250g Shortening

Sieve all dry ingredients in the mixing bowl and add shortening.
Mix in slow speed until the mixture reach powder form.
Place 31g of mixture in a 65x18mm ring et press to flatten the mixture.
Bake at 1600 C for 20mn.
Cool down and freeze.
Take off the ring and place on cake board.

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 To order our products, please contact our local distributor

PT Sukanda Djaya
MM 2100 INDUSTRIAL TOWN
JL.Irian Blok FF-2, Cibitung, Bekasi 17520, Indonesia
Tel: +62 21 2981 2788
Fax: +62 21 8998 2010

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