Nombre Chef

Recipe Book

Entremets and Tarts

With Antonio Bachour

 Nombre Chef
Antonio Bachour

Recipe
Red berry tart

Ingredients for sablé pastry (3 units)

● 360 gr butter ● 90 gr almond flour
● 195 gr sugar confectionery ● 142 gr whole eggs
● A pinch of salt ● 795 gr flour
● 6 gr red coloring agent - for food

Method
● Pre heat oven at 165ºC.
● Cut the butter in small cubes and place in the bowl of the mixer, with the
paddle attachment.
● Add flour, sugar, salt, and almond flour and beat until it looks like sand.
● Mix the egg and coloring agent. Add the egg and mix together until you
get a ball of dough.
● Roll the dough -2.5 mm thick between two papers, and keep in the fridge
for 1 hour.
● Form and cut each tart mould and bake for approximately 15 minutes until
slightly golden.

Ingredients for the almond cream

● 1 vanilla bean
● 137 gr smooth butter
● 1 lemon zest
● 266 gr 70% almond paste
● 68 gr cornstarch
● 137 gr eggs

Preparation
● Mix smooth butter with the almond paste and cornstarch.
● Add eggs and all other ingredients and mix for 1 minute at high speed.
● Put the almond cream in the tart mold and bake for 8-10 minutes, allow to
cool

2
 Nombre Chef
Antonio Bachour

Recipe
Red berry tart

Ingredients for the vanilla cream

● 100 gr milk
● 240 gr 35% cream
● 4 vanilla
● 90 gr egg yolks
● 90 gr sugar
● 6 gr silver gelatin

Method
● Prepare creme anglaise and bake at 82ºC.
● Add drained gelatine
● Allow to cool to 25 degrees and fill the tart to ¾ full.
● Keep in the fridge.

Ingredients for the blueberry jam

● 325 gr blueberry puree
● 25 gr invert sugar
● 8 gr silver gelatin

Preparation
● Hydrate gelatine in frozen water to soften. squeeze excess water and set
aside.
● Bring the puree and invert sugar to boil in a small pot.
● Stir in the gelatine to dissolve. Mix well. Allow the jam to cool at room
temperature.
● Pour onto the vanilla cream and keep in the fridge.

3
 Nombre Chef
Antonio Bachour

Recipe
Red berry tart

Ingredients for the strawberry compote

● 112 gr puree of strawberry
● 112 gr diced strawberry
● 15 gr sugar
● 15 gr invert sugar
● 3.75 gr NH pectin
● 3.75 gr silver gelatin
● 5 gr lemon juice

Method
● Hydrate gelatine in frozen water until softened; squeeze excess water and
set aside.
● Mix strawberry puree, diced strawberry, invert sugar, and lemon juice in a
pot, and heat to 30 degrees.
● Mix pectin with sugar and add it to the strawberry mixture. Bring to a boil
for 1 minute, and add drained gelatine. Pour into a mold and freeze it.

Finishing

● Place the compote over the blueberry jam.

● Decorate with strawberries.
.

Allergen products

4
 Nombre Chef
Antonio Bachour

Recipe
Chocolate caramel tart

Ingredients for sable pastry (3 units)

● 180 gr cold butter ● a pinch of salt
● 97.5 gr confectioners sugar ● 45 gr almond flour
● 60 gr cocoa powder ● 71 gr whole eggs
● 337 gr flour
Method
● Preheat oven at 165ºC
● Cut the butter in small cubes and put in the mixer bowl with paddle
attachment.
● Add flour, cocoa powder, sugar, salt and almond flour, and beat until it
looks like sand.
● Add the egg and mix it all together until it forms a ball.
● Roll the dough 2,5 mm thick- between two parchment papers, cover with
film and keep in fridge for 20 minutes.
● Butter the molds and cut the dough. Form and cut each mold and freeze
for at least 1 hour before baking for approximately 15 minutes until
slightly golden.

Ingredients for the chocolate financiers

● 141 gr 70% chocolate guanaja ● 38 gr almond flour

● 130 gr cream ● 38 gr flour

● 97 gr egg whites ● 4 gr baking powder

● 48 gr confectioners sugar ● 54 gr butter

Method
● Sieve the following ingredients: confectioners sugar, almond flour, flour and
baking powder.
● Put into a mixer bowl, add the egg whites, and beat for 2 minutes at low
speed.
● Add cream. Melt the 70% guanaja and butter together.
● When the guanaja mixture is at 45-50 °C, add it to the other ingredients in
the mixer. Mix for 30 seconds.
● Allow the dough to stand in the fridge for 1-2 hours before baking.

5
 Nombre Chef
Antonio Bachour

Recipe
Chocolate caramel tart

Ingredients for the caramel

● 1150 gr sugar
● 150 gr cream
● 2 gr sea salt
● 125 gr butter

Method
● Prepare a dry caramel, deglaze with cream and sea salt.
● Cook to 110 °C. Remove from heat and add butter. Stir well.

Ingredients for Jivara Creamy

● 175 gr 35% cream
● 75 gr milk
● 50 gr egg yolks
● 225 gr 40% milk chocolate Jivara
● 2.5 gr silver gelatine

Method
● Soak gelatine in frozen water until softened; squeeze excess water and set
aside.
● Prepare creme anglaise and cook to 82 °C. Add the gelatine and strain over
the milk chocolate. Emulsify with the hand mixer.

Ingredients for the Manjari spray

● 300 gr melted Manjari 64% chocolate
● 200 gr cocoa butter, melted

Method
● Melt the ingredients together and use at 40°C

6
 Nombre Chef
Antonio Bachour

Recipe
Chocolate caramel tart

Ingredients for Jivara whipped ganache

● 150 gr 35% cream
● 18 gr glucose
● 18 gr invert sugar
● 225 gr 40% milk chocolate Jivara
● 400 gr 35% cream

Method
● Heat the smallest part of the cream, glucose and invert sugar.
● Slowly pour this hot mixture onto the melted chocolate.
● Immediately mix using a turmix to get a perfect emulsion.
● Add the largest part of cream, cold. Use the turmix to mix again.
● Keep it in the fridge, ideally overnight.
● Whip ganache until firm. Pipe some ganache peaks in a 6 cm flat circle on
the upper part of an acetate sheet, and freeze.

Finishing
● Fill the tart ¼ full with financier and bake at 170 °C for 8-10 minutes.
● Allow to cool and make a hole in the center.
● Fill the middle with caramel. Pour the milk chocolate cremeux over.
● Take the whipped ganache out of the freezer and spray it with the chocolate
paint.
● Place the whipped ganache on top of the tart.

Allergen products

7
 Nombre Chef
Antonio Bachour

Recipe
Coconut and strawberry
Entremet
Ingredients for the lime sponge (3 units)
● 15 g lime zest
● 280 g eggs
● 375 g sugar
● 2 g salt
● 162 g cream
● 290 g flour
● 5,5 g baking powder
● 90 g melted butter

Preparation
● Mix lemon zest and sugar in the robot coupé or blender.
● Mix salt, sugar, eggs and cream in a small mixer with the mixer paddle.
● Add dry sieved ingredients, scrape the sides and bottom of the bowl and
add melted butter..
● Pour in a 60x40 tray.
● Bake at 165C degrees for 10-15 minutes.

Ingredients for the coconut mousse

● 310 g coconut puree
● 550 g white chocolate Opalys
● 8 g silver gelatin
● 770 g whipped cream ( at smooth peak stage)

Preparation
● Hydrate gelatin in cold water until softened.
● Squeeze excess water and reserve.
● Melt the chocolate. Heat the coconut puree and add soaked gelatin.
● Pour on the chocolate and mix with a hand mixer. Allow to cool to 28C. Mix

8 the whipped cream into the ganache.

 Nombre Chef
Antonio Bachour

Recipe
Coconut and strawberry
Entremet
Ingredients for confit berries
● 125 g cherry puree
● 125 g strawberry puree
● 380 g raspberry puree
● 80 g sugar
● 10 g NH pectin
● 10 g lemon juice

Preparation
● Heat all purees to 35 degrees and add the sugar pectin mixture. Bring to a
boil for 1 minute.
● Pour uniformly into 3 x 16 cm ring molds. Freeze until ready to use.

Ingredients for Strawberry Cream

● 200 gr strawberry puree
● 25 gr invert sugar
● 8 gr silver leaf gelatin
● 300 gr strawberry Valrhona Inspiration
● 300 gr 35% cream

Preparation
● Hydrate gelatin in frozen water until softened; squeeze out excess water and
set aside.
● Melt chocolate.
● Heat puree with invert sugar and add the gelatine. Pour on the chocolate and
mix with a hand mixer.
● Allow to cool to 28C and add cold cream. Fill over the confit berries. Keep in
the fridge.

9
 Nombre Chef
Antonio Bachour

Recipe
Coconut and strawberry
Entremet
Ingredients for the glaze
● 38 g silver leaf gelatin
● 250g water
● 450g coarse sugar
● 450 g glucose syrup
● 450 g white chocolate Ivoire
● 320 g sweetened condensed milk
● 180 g Valrhona nappage absolut neutral
● Red coloring agent, water based

Preparation
● Soak gelatin in cold water until softened; squeeze out excess water and
reserve.
● Boil water, sugar and glucose in a pot to 103 degrees, add strained
gelatin.
● Put chocolate and sweetened condensed milk in a medium sized bowl.
Pour the hot mixture onto the chocolate and emulsify with a hand mixer.
● Add the neuter glaze. Using a hand mixer, add the food safe coloring
agent. The glaze will be ready when it reaches 35ºC.

Finishing
● Put some coconut mousse in the silicone mold.
● Position the confit and cream insert.
● Add another layer of mousse, and place a disc of lime cake on top. Freeze.
Demold and glaze.
● Decorate with strawberries

Allergen products

10
 Nombre Chef
Antonio Bachour

Recipe
Mango and lemon
Entremet
Ingredients for the almond cake (3 units)
● 340 gr almond paste, valrhona 70%
● 340 gr unsalted butter
● 340 gr granulated sugar
● 1 vanilla pod, divided lengthways and seeds scraped out
● 6 large eggs
● 260 gr flour
● 2 tablespoons of baking powder
● A pinch of salt
● 340 gr sour cream

Method
● Preheat oven to 165 ° F.
● Cream the almond paste, butter, sugar and vanilla until soft.
● Add eggs gradually, mixing in between each addition.
● Sieve flour, baking powder and salt together, add to the egg mixture and
mix for 1 minute.
● Add sour cream and do not mix too much. Arrange on a 60x40 tray and
bake for 15 minutes.
● Cool on a wire rack, trim edges and reserve. Cut out 16 cm circles and
reserve.

Ingredients for the mango compote

● 9 gr silver gelatine.
● 500 gr mango chopped into cubes
● 80 gr granulated sugar (US)
● 200 gr mango puree

Method
● Soak the gelatine in cold water until it softens; squeeze the excess water and
reserve.
● Combine mango, sugar and puree in a small pot. Cook for a few minutes and
11 add the gelatine.
● Pour the mango compote into 16 cm rings. Keep in the fridge.
 Nombre Chef
Antonio Bachour

Recipe
Mango and lemon
Entremet
Ingredients for the mango creamy
● 15 gr silver gelatin
● 520 gr mango puree
● 200 gr whole eggs
● 170 gr granulated sugar
● 56 gr unsalted butter, softened

Method
● Soak gelatine in ice water until it softens; squeeze the excess water and
reserve.
● In a medium-sized heat-proof bowl, whisk together the eggs, sugar, and
mango puree.
● Place the heat-resistant container over the pot of simmering water and
cook, stirring constantly until it reaches 82 ° C. Add the gelatine.
● Cool to 40 ° C in an ice bath before adding the butter and processing it
with a hand mixer until smooth. Keep in the fridge.

Ingredients for the glaze

● 38 g silver gelatine
● 250g water
● 450g granulated sugar
● 450 g glucose syrup
● 450 white chocolate (Ivoire)
● 320 g sweetened condensed milk
● 180 g Valrhona nappage absolut neutral
● Yellow coloring agent, water based

Method
● Soak gelatine in cold water until it softens. Squeeze the excess water and
reserve.
● Boil water, sugar and glucose to 103°C in a medium sized pot, add strained
gelatine.
● Put the chocolate and sweetened condensed milk in a medium size bowl.
Pour the hot mixture onto the chocolate and emulsify with a hand mixer.

12 ● Add the neuter glaze. Using a hand mixer, add the coloring agent. Mix for at
least two minutes.
● Allow to stand in the fridge for 24 hours.
 Nombre Chef
Antonio Bachour

Recipe
Mango and lemon
Entremet
Ingredients for the lemon mousse
● 215 gr whole milk
● 215 gr cream
● 865 gr 35% cream
● 635 gr white chocolate
● 52 gr. cocoa butter
● 20 gr silver gelatine
● 28 g lemon zest

Method
● Soak gelatine in plenty of cold water.
● Bring milk, lemon zest and cream to a boil.
● Add well drained gelatine. Pour approximately 1/3 of the hot liquid on to
the melted chocolate and cocoa butter and mix to get a soft and shiny
texture, with some elasticity. (This is the sign of a perfect emulsion).
● Add the rest of the milk/ cream, maintaining this texture. When the
chocolate mixture reaches 28 ° C, incorporate the whipped cream.

Method
● Put a layer of mousse.
● Place the compote on top of the mousse.
● Then, add more mouse on top of the compote,
● Add the creamy
● Put mousse on top of the creamy.
● Place the sponge cake over the mousse.
● Freeze the cake.
● Glaze the cake after freezing it.

Allergen products

13
 Nombre Chef
Antonio Bachour

Recipe
Black Forest Entremet

Ingredients for the chocolate cake (3 units)

● 120 gr eggs
● 245 gr milk (room temperature)
● 190 gr sugar
● 175 gr ghee (clarified butter)
● 180 gr whole purpose flour
● 155 gr chocolate (Guanaja 70%)
● 15 gr baking powder

Method
● In a mixer, with the paddle, mix sugar and eggs.
● Once mixed, add milk, with melted butter and chocolate.
● Finally, add sieved dry ingredients.
● Fill the 16 cm rings ⅓ full.
● Bake at 160ºC for 12-15 minutes. Keep in the fridge.

Ingredients for the Kirsh Namelaka

● 8.5 g silver leaf gelatin ● 400 g white chocolate Ivoire 35% Valrhona
● 200 g whole milk ● 375 g 35% cream
● 10 g glucose ● 30 g kirsch

Method
● Hydrate gelatin in cold water until it softens; squeeze excess water and
reserve.
● Bring milk and glucose to boil in a small pot. Add gelatin and stir.
● Put chocolate in a bowl and pour the glucose mixture onto it.
● With an immersion blender, emulsify and add the kirsh, followed by the
cold cream. Emulsify for one more minute until you get a smooth
mixture.
● Pour the mixture into 3 x 16 cm rings and freeze until ready to use.

14
 Nombre Chef
Antonio Bachour

Recipe
Black Forest Entremet
Ingredients for the cherry jelly
● 105 g granulated sugar
● 14 g NH pectin
● 400 g cherry puree
● 50 g water
● 75 g glucose

Method
● Mix sugar and pectin in a small bowl.
● Mix puree, water and glucose in a medium sized pan. On a medium heat,
bring up to 30ºC, gradually add the sugar and pectin mixture. Bring to a
boil for one minute and remove from the heat.
● Pour the mixture into 3 x 16 cm molds and freeze until ready to use.

Ingredients for the 70% Guanaja Mousse

● 8 g silver leaf gelatin
● 380 g whole milk
● 400 g 70% dark chocolate Guanaja
● 830 g whipped cream

Method

● Hydrate gelatin in cold water. Squeeze out excess water.

● Melt the chocolate. Bring milk to boiling point and add strained gelatin.
● Pour some hot milk onto the melted chocolate and mix with a mixer to get a
smooth, elastic and shiny texture, that is well emulsified.
● Add the rest of the milk, trying to maintain the same texture. Once it reaches
40C, mix with the whipped cream

15
 Nombre Chef
Antonio Bachour

Recipe
Black Forest Entremet
Ingredients for the glaze
● 38 g silver gelatin
● 250g water
● 450g granulated sugar
● 450 g glucose syrup
● 450 g white chocolate (Ivoire)
● 320 g condensed milk
● 180 g Valrhona nappage absolut neutral
● Red coloring agent, water based

Method
● Hydrate gelatin in cold water until it softens; drain excess water and
reserve.
● Boil water, sugar and glucose at 103ºC in a medium sized pot, add
drained gelatin.
● Put chocolate and sweetened condensed milk in a medium sized bowl.
Pour the hot mixture onto the chocolate and emulsify with a hand mixer.
● Add the neuter glaze. Using a hand mixer, add the coloring agent.
● The glaze will be ready when it reaches 35ºC .

Finishing
● Line 3 x 21 cm molds with acetate strips.
● Build the entremet the other way round, in the following order:
● Add a layer of mousse.
● Add the namelaka on top of the mousse.
● Add some more mousse on top of the namelaka.
● Add cherry jelly and then some more mousse. Position the sponge and
freeze.
● Put the entremet on a rack and glaze.

Allergen products

16