Pastry Seminar & Workshop 2006

In the United States of America

Stephan Iten
Corporate Pastry Chef Max Felchlin AG

www.felchlin.com
 Schedule and Program for Pastry Seminar 2006
1st Day:

09.00 am Welcome and Introduction of Felchlin Switzerland

Presentation of the Seminar

09.30 am Truffles, Pralines

! Tea Time no sugar added
! Praline Fantasy no sugar added
! Arabia no sugar added
! Coconut Apricot
! Banana Apple Blossom
! Key Lime

12.30 pm Lunch Break

01.30 pm Decoration, Showpieces

06.00 pm End of the first Day

 Schedule and Program for Pastry Seminar 2006
continued
2nd Day:

09.00 am Finishing Truffles, Pralines

11.00 am Pastries & Desserts

! Chocolate Tart with Earl Grey Tea Mousseline no sugar added
! Angolia no sugar added
! Bergamontier
! Cappuccino from Strawberries with Roses
! St. Tropez
! Treasure of Basil and Strawberries

Entremets
! Chocolate Inspiration no sugar added
! Delice no sugar added
! Opera
! Manureva
! Hawaii Bananas
! Provoçale

12.30 pm Lunch Break

01.30 pm Pastries, Entremets

04.00 pm Miniardises

! Queen of Sheeba no sugar added

! Chocolate Banana Cake no sugar added
! Pineapple Coconut
! Bolero
! Crusty Pear Galette
! Cherry

05.00 pm Display and Sampling of all the prepared products

Discussion

06.00 pm End of the Workshop

 Tea Time
No Sugar Added

CL76E Lacta 38%, milk Couverture, no

sugar added
CL77E Supremo 62%, dark Couverture,
sugar free

Yield: 4 praline molds à 48 pces

Ingredients:

310 g / 10.8 oz heavy cream 35%, liquid

15 g / 0.4 oz Jasmine tea
300 g / 10.5 oz Supremo 62%
80 g / 2.8 oz Lacta 38 %
50 g / 1.7 oz butter, unsalted, soft

Preparation:
Boil liquid heavy cream 35% and Jasmine tea. Let them
infuse for 1 hour. Strain and reboil. Mix with Lacta 38%
and Supremo 62%. Cool down to 35°C/ 95°F. Add soft
butter and homogenize the ganache by using a hand
blender.

Setting:
By using the spray gun, spray light pink and white
colored cocoa butter into the molds. Cast one time with
Lacta 38%. Pipe the ganache into the molds and let it set
(crystallize) for 24 hours at 12° - 15°C / 55° - 59°F.
Seal with Lacta 38% and place in the refrigerator for 10
minutes. Demold.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 4

 Praline Fantasy
No Sugar Added

CL77E Supremo 62%, dark Couverture,

sugar free
DC09E Praline F, hazelnut praline cream,
no sugar added
CL76E Lacta 38%, milk Couverture, no
sugar added
CA23E Cocoa Nibs

Yield: Frame of 26 x 35 cm / 10.24 x 13.8

inches. Cut squares of 1.5 x 3 cm / 0.4 x 1.3
inches.
100 pces

Ingredients:
350 g / 12.2 oz heavy cream 35%, liquid
400 g / 14.0 oz Supremo 62%
150 g / 5.2 oz Praline F
30 g / 1.0 oz butter, unsalted, soft Preparation:
Warm up heavy cream 35%, liquid to 35°C / 95°F. Add
tempered Supremo 62% and Praline F. Mix carefully butter
under the ganache. Homogenize the ganache by using a
handblender.

Setting:
Fill the mixture in a frame and spread it level. Let it set for
24 hours by room temperature. Cut in pieces by using a
praline guitar. Dip in Supremo 62%.

Decoration:
Decorate the surface with fine lines of Lacta 38% and
sprinkle some Cocoa Nibs.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com

5
 Arabia
No Sugar Added

CL76E Lacta 38%, milk Couverture, no

sugar added
FE64E Gusto Ricco, mocca paste, water free
HA01E Cocoa Powder, 22 –24%

Yield: 2 praline molds à 32 pces

Ingredients:

100 g / 3.5 oz heavy cream 35%, liquid

20 g / 0.7 oz Gusto Ricco
250 g / 8.7 oz Lacta 38%
30 g / 1.0 oz butter, unsalted, soft

Preparation:
Temper heavy cream 35% to 35°C / 95°F. Add Gusto
Ricco and tempered Lacta 38%. Mix well. Incorporate
soft butter and homogenize by using a handblender

Setting:
By using a sieve dust Cocoa powder into the molds. Cast
twice with Lacta 38%. Pipe with a pastry bag the ganache
into the praline molds. Let it set (crystallize) for 24 hours
by room temperature. Seal with Lacta 38% and place for
10 minutes in the refrigerator. Demold.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com

6
 Coconut Apricot
CS88E Madagascar 64%, 72 h Rondo,
Grand Cru Couverture
CS84E Edelweiss 33% Rondo, white
Couverture, surfine
FE93E Cocos-Gianduja, with shredded
coconuts

Yield: Frame of 26 x 35 x 0.5cm / 10.24 x 13.8

x 0.2 inches. Cut squares of 2 x 2 cm / 0.7 x
0.7 inches.
100 pces

Ingredients:

Madagascar Ganache:
150 g / 5.2 oz heavy cream 35%, liquid
20 g / 0.7 oz glucose Preparation:
10 g / 0.3 oz trimoline (inverted sugar) Madagascar Ganache
200 g / 7.0 oz Madagascar 64% Warm up heavy cream, glucose and inverted sugar to
40 g / 1.4 oz butter, unsalted, soft 35°C / 95°F. Add the Madagascar 64% and stir. Fold the
Coconut Ganache: soft, unsalted butter under the mixture. By using the
80 g / 2.8 oz heavy cream 35%, liquid handblender homogenize the ganache.
110 g / 3.8 oz coconut milk Coconut Ganache
30 g / 1.0 oz glucose Boil heavy cream, coconut milk, glucose and inverted
30 g / 1.0 oz trimoline (inverted sugar) sugar. Cool down to 35°C / 95°F. Add the tempered
480 g /16.8 oz Edelweiss 33% Edelweiss 33% and Cocos-Gianduja. Stir well to a
150 g / 5.2 oz Cocos-Gianduja smooth mass. Add the soft, unsalted butter and the white
20 g / 0.7 oz white Rum Rum. Homogenize the ganache.
100 g / 3.5 oz butter, unsalted, soft Apricot Gelee
Apricot Gelee: Mix granulated sugar and pectin well. Add to the apricot
240 g / 8.4 oz apricot puree puree and boil. Add the second part of sugar and glucose
25 g / 0.8 oz granulated sugar and boil everything up to 105°C / 221°F. Add the citric
8 g / 0.2 oz pectin yellow ribbon acid. Fill up the gelee in the frame and let it set.
Setting:
250 g / 8.7 oz granulated sugar Fill up the Coconut Ganache in the frame. Place the
30 g / 1.0 oz glucose apricot gelee on top. Smooth out with the Madagascar
7 g / 0.2 oz citric acid 1:1 ganache and let everything set for 24 hours by room
temperature. Cut the praline in the desired squares, dip in
tempered Madagascar 64%. Place on a white colored
transfer sheet. After setting remove.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 7

 Banana Apple Blossom
CS84E Edelweiss 33% Rondo, white
Couverture, surfine
CS85E Ambra 38% Rondo, milk
Couverture, surfine

Yield: 4 pyramid praline molds à 32 pces

Ingredients:
160 g / 5.6 oz heavy cream 35%, liquid
120 g / 4.2 oz banana puree
60 g / 2.1 oz trimoline (inverted sugar)
50 g / 1.7 oz apple cider
320 g /11.2 oz Edelweiss 33%
90 g / 3.1 oz butter, unsalted, soft

Preparation:
Boil heavy cream and banana puree. Add inverted sugar
and apple cider. Mix well with Edelweiss 33%. Cool
down to 35°C/ 95° F. Add soft butter and homogenize the
ganache by using a hand blender.

Setting:
Spray out the pyramid molds with yellow colored cocoa
butter and Ambra 38% by using a spray gun.
Cast the pyramid molds twice with Edelweiss 33%. Pipe
the ganache into the molds by using a pastry bag. Let it
set (crystallize) for 24 hours by room temperature.
Seal with Edelweiss 33% and place in the refrigerator for
10 minutes. Demold.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 8

 Key Lime
CS59E Maracaibo Clasificado 65% Rondo,
Grand Cru Couverture
CS84E Edelweiss 33% Rondo, white
Couverture, surfine

Yield: 3 dome praline molds à 32 pces

Ingredients:

260 g / 9.1 oz heavy cream 35%, liquid

40 g / 1.4 oz glucose
2 pces fresh lime peel
50 g / 1.7 oz lime puree
100 g / 3.5 oz forest honey
260 g / 9.1 oz Maracaibo Clasificado 65%
50 g / 1.7 oz butter, unsalted, soft
Preparation:
Warm up heavy cream and glucose. Boil lime puree and
fresh lime peel. Mix both parts and add forest honey.
Fold in tempered Maracaibo Clasificado 65%. Cool down
to 35°C/ 95°F. Add soft butter and homogenize the
ganache by using a hand blender.

Setting:
By using a chocolate spray gun, spray the dome mold
with light green colored cocoa butter. Let it set by room
temperature. Cast the dome mold twice with Edelweiss
33%. Pipe the lime ganache with a pastry bag into the
dome mold. Let it set (crystallize) for 24 hours by room
temperature.
Seal with Edelweiss 33% and place in the refrigerator for
10 minutes. Demold.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com

9
 Creative & Modern
Decoration Elements
…………………………
Couvertures on frozen Elements

Chocolate Curls
This technique is a special way to produce thin
couverture curls. By using a pastry bag pipe fine
couverture lines on a frozen plastic tube. Remove
the couverture immediately from the frozen tube.
Let it crystallize over night before using.

Chocolate Spaghetti Net

For chocolate spaghetti use a pastry bag to pipe
slightly liquid non-tempered couverture in fine lines
on a frozen marble slab. The couverture crystallizes
immediately. Take a spatula to remove. Arrange the
spaghetti bundles to the desired shape. Let it set on a
sheet overnight.

Chocolate Band
Spread out very thin layered non-tempered
couverture on a frozen marble slab. Immediately
comb and cut in bands.

Roll the couverture bands in the desired shapes. Let

it crystallize over night.

10
Chocolate Spirals and Bands

Chocolate Spirals
Spread out a very thin layer of tempered couverture
on a plastic sheet. Comb and cut in desired shapes.

As soon as the couverture has set, roll the spirals on

the plastic sheet over a tube. Let it crystallize for
about 3-4 hours. Remove carefully the couverture
spirals from the plastic tube.

Chocolate Bands
With this technique you can easily create two-
colored couverture bands. Spread out a very thin
layer of tempered couverture on a plastic sheet.
Comb. As soon as the first couverture has
crystallized, spread on it the second couverture
which has a different color.
Cut immediately in the desired shapes.

Let it set. Remove chocolate bands from the

surface.

11
Couverture Sails and Arcs
Couverture Sails
Place a plastic foil on a oiled sheet. Put metal sticks
on the sides to fix the heights. Spread out tempered
couverture.

Before setting, cut in shapes and roll on a plastic

tube.
Let it crystallize over night before removing from the
plastic foil.

Couverture Arcs
Spread out very thin tempered couverture on a
plastic sheet. Let it set. Cut in individual sizes. Roll
on a plastic tube. Crystallize over night.

Remove from the plastic sheet.

12
Colored Couverture Transfer Sheet

Pipe dots on a oiled plastic sheet with tempered white

couverture. Let it set and spread out a thin layer of
tempered dark Couverture.

We are able to use a large version of different

techniques and decoration methods. Brush colored
cocoa butter by using a paint roller, or use a spray gun
and spray colored and tempered (35°C / 95°F) cocoa
butter on a oiled plastic foil.

1
Couverture bowls

In a hemispheric mold lay out some gold leaves. Paint

the inside with tempered and different colored
couvertures, using your fingers. Or spray with the
spray gun tempered, colored cocoa butter. Let it set
and cast twice with tempered white couverture.
Crystallize for about 20 minutes in the refrigerator.
Demold.

Put two hemispheric molds for a few seconds on a

warm sheet and join them.

13
Powder- and Marble Effects

Place a plastic foil on a oiled sheet. Dust lightly

with cocoa powder. Cover lightly with white
tempered couverture.

Let it crystallize over night before removing from

the plastic foil

The rusty effect is another possible variant.

Sprinkle the mold lightly with water. Dust with
icing sugar.

Cast the mold twice with tempered dark

couverture. Let it crystallize and place in the
refrigerator for about 30 minutes. 13

Couverture spraying Techniques & Showpieces

With colored cocoa butter or tempered couverture spray out any type of
mold.

Options ·liquid, red, tempered cocoa butter

·yellow cocoa butter
·orange cocoa butter
·light green cocoa butter

Always temper cocoa butter up to 37°C /96°F. Cast with white tempered
Couverture. Crystallize and refrigerate for about 20 minutes. Demold.

14
 Spraying of frozen Couverture Elements

Freeze any type of mold for about 30 minutes. Temper cocoa butter up to
40°C /104° F. Spray directly on the frozen elements. Let it crystallize over
night or you get condensation, temperature changes or no direct
crystallization.

Recipe for spraying couverture:

White couverture:
650 g / 22.7 oz white couverture
350 g / 12.2 oz cocoa butter
Milk& dark couverture:
700 g / 24.5 oz milk couverture
300 g / 10.5 oz cocoa butter
Black couverture:
600 g / 21 oz dark couverture
100 g / 3.5 oz cocoa block
300 g / 10.5 oz cocoa butter

To create showpieces use different molds,

rings and stencils.

Before creating your showpiece be aware about the following:

! Make sure all elements are not too thick. Otherwise the pieces could collapse when built
together.
! For a rapid construction of the showpiece use cold spray.
! Do not touch the surface anymore if you use spray guns.
! Work always with gloves.
! Place decoration such as colored bowls, chocolate flours, transfer sheets etc. on the very end.
! Make sure that you use only tempered couverture.

15
Showpieces can be used for the following:

Turn down service in Hotel,

Amenities
Exhibition
Windows presentation
As an image creator in your pastry shop, ore lobby lounge, etc....

16
Tuilles, Macaroons, Isomalt Decoration, Dry Fruit Chips
Tuilles:
110 g / 3.8 oz granulated sugar
60 g / 2.1 oz orange juice
30 g / 1.0 oz pastry flour
60 g / 2.1 oz almond powder
60 g / 2.1 oz warm butter
Preperation:
Mix all ingredients together. Spread out on a silpat and bake in the
preheated oven at 200°C / 392°F until golden crispy. Lay over a
wooden roller and bring to shape.

Macaroons:
250 g / 8.8 oz TPT= almond powder & icing sugar
100 g / 3.5 oz granulated sugar
100 g / 3.5 oz egg white
25 g / 0.8 oz granulated sugar
Preperation:
Sieve granulated sugar and TPT very fine. Put aside. Whisk egg
white and the second part of the granulated sugar to a meringue. By
using a spoon fold the TPT mixture into the meringue.

Isomalt:
Spread out Isomalt on a silpat. Add food color and bake at 150°C /
302°F until the sugar bubbles.

Dry fruit chips:

Cook a 1:1 sugar sirup. Let it cool down. Dip the sliced fruits such as
apples, lemons, limes, pears, oranges, etc. in the sugar sirup. Lay out
on a silpat and bake in the preheated oven at 100°C / 212°F for
several hours. The sliced fruit have to be very crispy.

17
 Chocolate Tart with Earl Grey Tea
Mousseline
No Sugar Added

CL77E Supremo 62%, dark Couverture,

sugar free
HA01E Cocoa powder, 22-24%
UE03E Vanilla cream powder

Yield: 12 pastry molds 6 x 3 cm / 2.3 x 1.1

inches

Ingredients:

Chocolate Almond Short Bread:

120 g / 4.2 oz butter, unsalted
80 g / 2.8 oz maltisorb Preparation:
50 g / 1.7 oz whole eggs Chocolate Almond Short Bread
20 g / 0.7 oz almond powder Mix soft butter and maltisorbl creamy. Add slowly whole
200 g / 7.0 oz pastry flour eggs, almond powder and mix well. Fold slowly sieved
50 g / 1.7 oz Cocoa powder pastry flour and cocoa powder into the mixture. Let it rest
in the refrigerator. Roll the dough out and place in pastry
Chocolate Sponge without flour: molds. Bake at the preheated oven at 200°C / 392°F until
150 g / 5.2 oz whole eggs crispy.
200 g / 7.0 oz egg white Chocolate Sponge without flour
240 g / 8.4 oz maltisorb Whisk whole eggs foamy. Whip egg white and maltisorb
80 g / 2.8 oz Cocoa powder to a meringue. Fold slowly under the egg mixture.
Incorporate Cocoa powder. Spread on a silpat sheet and
Chocolate Ganache: bake at 180°C/ 356°F. Cut out round circles.
200 g / 7.0 oz heavy cream 35%, liquid Chocolate Ganache
200 g / 7.0 oz Supremo 62% Warm up heavy cream 35% to 30°C / 86°F. Add to the
50 g / 1.7 oz fresh raspberry puree tempered Supremo 62%. Mix fresh raspberry puree and
50 g / 1.7 oz butter, unsalted add the soft butter. Homogenize by using a handblender.
Earl Grey Tea Mousseline
Earl Grey Tea Mousseline: Mix half of the cold milk with Vanilla cream powder. Boil
250 g / 8.7 oz milk the rest of the milk with maltisorb and Earl Grey tea
50 g / 1.7 oz maltisorb leaves. Let it set for 1 hour. Strain and re-boil. Add to the
30 g / 1.0 oz Vanille cream powder Vanilla cream powder and cook to a cream. Add dissolved
2 g /0.07 oz Earl Grey tea leaves gelatine leaves and cool down to 30°C / 86°F. Fold slowly
2 g /0.07 oz gelatine leaves whipped cream under the Mousseline. Fill up in small
200 g / 7.0 oz heavy cream 35%, whipped flexipan molds and freeze. Demold.
Setting:
Pipe half of the Chocolate Ganache into the Chocolate
Almond Short Bread. Place a round disc of Chocolate
Sponge. Fill up with Chocolate Ganache. Let it set. Place
the frozen Earl Grey Tea Mousseline on top.
Decoration:
Chocolate transfer, fresh raspberry and gold leaf.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 18

 Angolia
No Sugar Added

CL76E Lacta 38%, milk Couverture, no

sugar added
CL77E Supremo 62%, dark Couverture,
sugar free
CA23E Cocoa Nibs
CS11E Granulated Cocoa Butter

Yield: 15 pces à 5 cm / 2 inches Ø

Ingredients:
Sablé Dough:
200 g / 7.0 oz butter, unsalted
300 g /10.5 oz pastry flour
100 g / 3.5 oz maltisorb
40 g / 1.4 oz egg white
2g / 0.1 oz backing powder

Milk chocolate Sponge: Preparation:

120 g / 4.2 oz butter, unsalted Sablé Dough
200 g / 7.0 oz whole eggs Mix butter and maltisorb. Add slowly the egg white. Fold
190 g / 6.6 oz maltisorb carefully sieved pastry flour and baking powder. Mix to a
150 g / 5.2 oz Lacta 38% dough. Refrigerate. Roll the dough in a round circle and
50 g / 1.7 oz pastry flour bake in the preheated oven at 210°C / 410°F.
3 g / 0.1 oz baking powder Milk Chocolate Sponge
Whip butter and maltisorb well. Add the whole eggs one
Chocolate Mousse: by one and whip fluffy. Fold in the melted Lacta 38%,
200 g / 7.0 oz milk sieved pastry flour and baking powder. Bake in the
400 g /14.0 oz Supremo 62% preheated oven at 210°C / 410°F for about 15 minutes.
500 g /17.5 oz heavy cream 35%, whipped Chocolate Mousse
Boil milk. Then add to the Supremo 62% and stir slowly
Raspberry Filling: to a smooth mass. Fold the whipped cream 35% under the
400 g / 14.0oz fresh raspberries mixture.
3 g / 0.1 oz maltisorb Raspberry Filling:
3 g / 0.1 oz gelatine leaves Boil the raspberries. Add the maltisorb and the dissolved
gelatine leaves. Fill up in small and round flexipan molds
and freeze.
Setting:
Place a disc of Sablé Dough in round flexipan molds. Fill
up half of the Chocolate Mousse. Place a frozen raspberry
circle. Put a disc of Milk Chocolate Sponge on it and
smooth out with the remaining Chocolate Mousse.
Decoration:
By using a chocolate spray gun, spray the frozen pastry
with a mixture of 4/5 Lacta 38% and 1/5 Cocoa Butter.
Place a Sablé Dough on top and decorate with fresh
raspberries and gold leaves.

19
Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com
 Bergamontier
TM30E Cara Molla, dairy caramel cream
RA51E Orange Peel

Yield: 15 pastry molds à 5 cm / 2 inches Ø,

5 cm / 2 inches high

Ingredients:
Sablé Bergamont:
240 g / 8.4 oz butter, unsalted
240 g / 8.4 oz icing sugar
120 g / 4.2 oz egg yolks
340 g / 12.1 oz pastry flour
15 g / 1.0 oz baking powder
7 g / 0.2 oz fleur de sel (sea salt)
5 drops Bergamont essence Preparation:
Dacquoise: Sablé Bergamont
160 g / 5.6 oz egg white Mix butter, icing sugar and fleur de sel (sea salt). Add
130 g / 4.5 oz granulated sugar egg yolks and Bergamont essence. Fold sieved pastry
30 g / 1.0 oz pastry flour flour and baking powder under the mixture. Cool in the
60 g / 2.1 oz icing sugar refrigerator. Roll out about 1 cm / 0.5 inches thick. Cut
60 g / 2.1 oz almond powder out some discs and bake at 200°C / 392°F.
60 g / 2.1 oz crushed, white almonds Dacquoise
Caramel Mousse: Whip egg white and granulated sugar to soaft peaks. Fold
180 g / 6.3 oz Cara-Molla icing sugar, pastry flour and almond powder under the
4 g / 0.1 oz gelatine leaves egg mixture. Spread out on a baking tray. Sprinkle the
250 g / 8.7 oz heavy cream 35%, whipped crushed, white almonds and bake in the preheated oven at
200°C / 392°F.
Bergamont Orange Cream: Caramel Mousse
160 g / 5.6 oz milk Warm up Cara-Molla. Add dissolved gelatine leaves and
6 g / 0.2 oz Bergamont tea leaves mix well. Cool down to 30°C / 86°F and fold the heavy
5 g / 0.1 oz Orange Peel cream 35% under.
10 g / 0.3 oz gelatine leaves Bergamont Orange Cream:
250 g / 8.7 oz heavy cream 35 %, whipped Boil milk, Orange Peel and Bergamont tea leaves. Let it
soak for 1 hour. Strain. Warm up, add dissolved gelatine
and mix well. Fold carefully heavy cream 35% under.
Setting:
Lay out the baked Sablé Bergamont in a pastry mold. Fill
the half up with Bergamont Orange Cream. Let it set.
Place a Dacquoise on top. Pipe some Caramel Mousse
and let it set. Fill the remaining Bergamont Orange
Cream. Smooth out and freeze. Demold.
Decoration:
Glaze the top of the pastry with cold, clear glaze and
marble with Cara-Molla. Use isomalt and chocolate
décor. Place some colored chocolate decoration round the
pastry.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 20

 Cappuccino from Strawberries with
Roses
CS88E Madagascar 64% 72 h Rondo, Grand
Cru Couverture
CS36E Maracibo Criolait 38% Rondo,
milk/cream, Grand Cru Couverture
DC57E Cappuccino F, cappuccino filling firm

Yield: 12 champagne glasses

Ingredients:

Strawberries with Sezchuan pepper

500 g / 17.5 oz strawberries
70 g / 2.4 oz icing sugar
4 pces Sezchuan pepper corn

Grand Cru Chocolate Mousse: Preparation:

100 g / 3.5 oz egg yolks Strawberries with Sezchuan pepper
20 g / 0.7 oz water Simmer strawberries and icing sugar in a bain-marie for
30 g / 1.0 oz granulated sugar about 1 hour. Cover with a foil. 10 minutes before
2 g / 0.7 oz gelatine leaves finishing add Sezchuan pepper corn. Sieve through a fine
30 g / 1.0 oz rose gelee cloth. Yield about 370 g / 12.9 oz.
3 drops rose water Grand Cru Chocolate Mousse
50 g / 1.7 oz Madagascar 64% Whip egg yolks well. Boil granulated sugar and water up
100 g / 3.5 oz Maracaibo Criolait 38% to 121°C / 249°F. Mix boiled sugar sirup and egg yolks
200 g / 7.0 oz heavy cream 35%, whipped to a meringue. Add dissolved gelatine leaves, rose gelee,
and rose water. Incorporate melted Madagascar 64% and
Cappuccino Mousseline: Criolait 38% and stir to a smooth mass. Fold slowly the
100 g / 3.5 oz Cappuccino F whipped cream (soft peak) under.
4 g / 0.1 oz gelatine leaves Cappuccino Mousseline
400 g /14.0 oz heavy cream 35%, whipped Melt Cappuccino F. Add half of the whipped cream 35%
with dissolved gelatine under the Cappuccino F. Add
Crème Chantilly à la Rose slowly the rest of the whipped cream.
200 g / 7.0 oz rose gelee Crème Chantilly à la Rose
50 g / 1.7 oz strawberry puree Warm up rose gelee and strawberry puree. Add dissolved
3 g / 0.1 oz gelatine leaves gelatine leaves and let it set.
Setting:
Fill up the prepared Strawberries with Sezchuan pepper
in glasses. Place a half of a strawberry into the puree and
put in the freezer for 10 minutes. Pipe some of the Grand
Cru Mousse in the glasses. Let it set. Pipe Cappuccino
Mousseline on top. By using a spoon place some of the
Crème Chantilly à la Rose.
Decoration:
Decorate with heavy cream 35% and dust with cocoa
powder. Place halved strawberries, isomalt sugar,
chocolate curls and rose leaves.

21
 St. Tropez
CS87E Arriba 72%, 72h Rondo, Grand Cru
Couverture
RA51E Orange Peel
RA50E Lemon Peel

Yield: 10 glasses à 200 g / 7 oz

Ingredients:
Almond Sponge:
120 g / 4.2 oz granulated sugar
100 g / 3.5 oz whole eggs
10 g / 0.3 oz Lemon Peel
25 g / 0.8 oz milk
130 g / 4.5 oz pastry flour Preparation:
4 g / 0.1 oz baking powder Almond Sponge
4 g / 0.1 oz lemon juice Whip whole eggs, granulated sugar and Lemon Peel
50 g / 1.7 oz butter, liquid foamy. Add milk and slowly the sieved pastry flour,
80 g / 2.8 oz olive oil, extra virgin (Sicily) baking powder and lemon juice. Carefully fold olive oil
Exotic Champagne Gelee: and liquid butter under the mixture. Fill up in small,
250 g / 8.7 oz water round flexipan molds of about 1 cm / 0.5 inches height
40 g / 1.4 oz granulated sugar and bake at 180°C / 356°F for 20-30 minutes.
2 g / 0.1 oz Orange Peel Exotic Champagne Gelee
2 g / 0.1 oz Lemon Peel Boil all ingredients, besides champagne and gelatine
1 pce vanilla bean leaves. Let it soak for several hours. Strain. Add the
3 g / 0.1 oz ginger, fresh dissolved gelatine leaves and the champagne.
1 pce clove Italian Meringue
5 pces coriander corn Cook water and granulated sugar to 121°C / 250°F. Add
2 pces pepper corn, black slowly to whipped egg whites. Stir foamy until cold.
4 g / 0.1 oz gelatine leaves Lime Foam
50 g / 1.7 oz champagne Warm up half of the lime puree. Add the dissolved
Italian Meringue: gelatine leaves and the rest of the cold lime puree. Mix
250 g / 8.7 oz granulated sugar well. Fold cold Italian meringue and whipped cream 35%
50 g / 1.7 oz water under the Lime Foam.
125 g / 4.3 oz egg white Arriba Orange Chocolate Mousseline
Lime Foam: Whip egg yolks and granulated sugar foamy. Warm up
125 g / 4.3 oz lime puree Arriba 72% to 48°C / 118°F. Mix with orange juice,
9 g / 0.3 oz gelatine leaves Orange Peel and Grand Marnier to a smooth mass. Add
220 g / 7.7 oz Italian Meringue dissolved gelatine leaves into the ganache. Whip egg
220 g / 7.7 oz heavy cream 35%, whipped white and granulated sugar to a meringue. Fold whipped
Arriba Orange Chocolate Mousseline: cream and meringue under the ganache.
150 g / 5.2 oz egg yolks Setting:
20 g / 0.7 oz granulated sugar Fill up Exotic Champagne Gelee sideways in glasses.
280 g / 9.8 oz Arriba 72% Add some raspberries, papaya bowls, orange slices and
200 g / 7.0 oz orange juice mango bowls. Put in refrigerator. Then pipe Lime Foam
3 g / 0.1 oz Orange Peel sideways into the glasses. Refrigerate. Place some Arriba
40 g / 1.4 oz Grand Marnier Orange Chocoalte Mousseline on the Lime Foam. Put an
4 g / 0.1 oz gelatine leaves Almond Sponge and then fill up with the remaining
45 g / 1.5 oz egg white Chocolate Mousseline. Let it set in the refrigerator.
40 g / 1.4 oz granulated sugar Decoration:
380 g / 13.3 oz heavy cream 35%, whipped Macaroon, fresh berries and chocolate curl.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 22

 Treasure of Basil and Strawberries
CS84E Edelweiss 33% Rondo, white
Couverture, surfine
CS11E Granulated Cocoa Butter

Yield: oval savarin flexipan molds à 24 pces

Ingredients:

Sablé with red pepper corn:

120 g / 4.2 oz butter unsalted
120 g / 4.2 oz icing sugar
60 g / 2.1 oz egg yolks
3 g / 0.1 oz red pepper corn, crushed
170 g / 5.9 oz pastry flour
7 g / 0.2 oz baking powder

Strawberry Gelee:
200 g / 7.0 oz strawberry puree
100 g / 3.5 oz granulated sugar Preparation:
5 g / 0.1 oz gelatine leaves Sablé with red pepper corn
3 g / 0.1 oz fresh ginger Mix butter, icing sugar and crushed pepper corn well.
Add slowly egg yolks. Fold sieved pastry flour and
White Chocolate Basil: baking powder under the mixture. Cool in the
250 g / 8.7 oz heavy cream 35%,liquid refrigerator. Roll the mixture out about 1cm / 0.5 inches
20 g / 0.7 oz fresh basil leaves thick. Cut out some discs and bake at 200°C / 392°F.
410 g / 14.3 oz Edelweiss 33% Strawberry Gelee
8 g / 0.2 oz gelatine leaves Boil strawberry puree, granulated sugar and ginger. Let it
500 g / 17.5 oz heavy cream 35%, whipped set for 30 minutes. Strain and add the dissolved gelatine.
Fill up in oval, small flexipan molds. Freeze.
White Chocolate Basil:
Boil heavy cream 35%. Add fresh basil and let it soak for
1 hour. Strain, reboil and add to the tempered Edelweiss
33%. Add dissolved gelatine leaves and fold whipped
cream under the mixture.
Setting:
Fill up half of the White Chocolate Basil into the molds.
Place the frozen Strawberry Gelee in the middle. Add the
second part of the White Chocolate Basil. Place a disc of
Sablé with red pepper corn. Freeze. Demold.
Decoration:
By using the chocolate spray gun, spray the pastry velvet
with a mass of 4/5 Edelweiss 33% and 1/5 cocoa butter.
Use fresh strawberries, chocolate décor and fried basil
leaves.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com

23
 Chocolate Inspiration
No Sugar Added

CL77E Supremo 62 %, dark Couverture,

sugar free
CA23E Cocoa Nibs
CL76E Lacta 38 %, milk Couverture, no
sugar added
DC09E Praline F, hazelnut praline cream, no
sugar added

Yield: cut slices of 8 x 3 cm / 3.5 x 1.3 inches

45 pieces
sheetpan size and frame 45 x 32 x 4.5 cm / 18 x
12 x 1.5 inches

Ingredients:
Chocolate Sponge/ no sugar added
250 g / 8.7 oz egg yolks Preparation:
220 g / 7.7 oz maltisorb Chocolate Sponge/ no added sugar
140 g / 4.9 oz pastry flour Whip egg yolks and maltisorb foamy. Add melted
60 g / 2.1 oz Supremo 62% Supremo 62% under. Slowly add pastry flour and liquid
80 g / 2.8 oz butter, unsalted, liquid butter. Whip egg white and maltisorb to a meringue.
250 g / 8.7 oz egg white Carefully incorporate the meringue with a spatula into the
100 g / 3.5 oz maltisorb mixture. Bake at 180°C / 356°F.
Crispy Chocolate
Crispy Chocolate: Temper Supremo 62% to 30°C / 86°F. Fold grinded
250 g / 8.7 oz Supremo 62% Cocoa Nibs under and mix well. Spread immediately on a
30 g / 1.0 oz Cocoa Nibs silpat and let it set. Cut in the size of the frame.
Mousse Supremo
Mousse Supremo: Whip egg yolks and maltisorb stiff. Add melted Supremo
280 g / 9.8 oz Supremo 62% 62% and mix well. Fold the whipped cream under.
300 g /10.5 oz egg yolks Mousse Lacta
10 g / 0.3 oz maltisorb Whip egg yolks and maltisorb stiff. Add melted Lacta
520 g / 18.2 oz heavy cream 35%, whipped 38% and mix well. Fold the whipped cream under.
Chocolate glaze/ no sugar added
Mousse Lacta: Boil heavy cream. Add maltisorb, Supremo 62% and
400 g / 14.0 oz Lacta 38% Praline F.
300 g / 10.5 oz egg yolks Setting:
10 g / 0.3 oz maltisorb Place the Chocolate Sponge into the frame. Spread out
450 g / 15.7 oz heavy cream 35 %, whipped Supremo Mousse and cover with Crispy Chocolate. Let it
set. Slowly spread the Lacta Mousse. Smooth out. Freeze.
Chocolate glaze/ no sugar added Glaze slowly with Chocolate glaze/ no sugar added.
480 g / 16.8 oz heavy cream 35%, liquid Decoration:
170 g / 5.9 oz maltisorb Place a decoration mat on the frozen cake and spray by
450 g / 15.7 oz Supremo 62% using the chocolate spray gun Lacta 38% on it. Decorate
70 g / 2.4 oz Praline F with a chocolate curl.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 24

 Delice
No Sugar Added

DC09E Praline F, hazelnut praline cream, no

sugar added
CL76E Lacta 38% , milk Couverture, no
added sugar
CS11E Granulated Cocoa Butter

Yield: cut slices of 6 x 4 cm / 5 x 1.5 inches

40 pieces
sheetpan size and frame 45 x 32 x 4.5 cm / 18 x
12 x 1.5 inches

Ingredients:

Pistachio Sponge / no added sugar Preparation:

800 g / 28.0 oz whole eggs Pistachio Sponge / no added sugar
500 g / 17.5 oz maltisorb Whip whole eggs and maltisorb. Incorporate sieved
300 g / 10.5 oz pastry flour pastry flour and pistachio powder. Fill up in sheetpan and
200 g / 7.0 oz pistachio powder bake at 180°C / 356°F.
Kirsch Sirup
Kirsch Sirup: Boil water and maltisorb. Cool down. Add Kirsch water.
150 g / 5.2 oz water Strawberry Gelee
130 g / 4.5 oz maltisorb Boil strawberry puree and maltisorb. Add dissolved
25 g / 0.8 oz Kirsch water gelatine leaves and mix well. Fill up in a frame. Freeze
for several hours. Demold.
Strawberry Gelee: Raspberry Gelee
1000 g / 35.0 oz fresh strawberry puree Boil raspberry puree and maltisorb. Add dissolved
200 g / 7.0 oz maltisorb gelatine leaves and mix well. Fill up in a frame. Freeze
20 g / 0.7 oz gelatine leaves for several hours. Demold.
Praline Yoghurt Cream
Raspberry Gelee: Whip egg yolks and maltisorb foamy. Add melted Praline
1000 g / 35.0 oz fresh raspberry puree F and yoghurt. Slowly add dissolved gelatine under the
200 g / 7.0 oz maltisorb cream. Incorporate whipped, heavy cream.
20 g / 0.7 oz gelatine leaves Setting:
Place the Pistachio Sponge into the frame. Brush the
Praline Yoghurt Cream bottom with Kirsch sirup. Place first layer of Praline
200 g / 7.0 oz Praline F Yoghurt Cream. Add frozen Strawberry Gelee. Put
50 g / 1.7 oz maltisorb second layer of Pistachio Sponge and of Praline Yoghurt
200 g / 7.0 oz egg yolks Cream. Pipe layer of Raspberry Gelee and then the third
1500 g / 52.5 oz yoghurt layer of Yoghurt Praline Cream.
30 g / 1.0 oz gelatine leaves Decoration:
1200 g / 42.0 oz heavy cream 35%, whipped Garnish the pastry by using a décor comb, a spray gun
with 4/5 Lacta 38% and 1/5 Cocoa Butter. Use fresh
strawberries, raspberries and sugar free chocolate curls.

25
Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com
 Opera
FE64E Gusto Ricco, mocca paste, water free
CS58E Maracaibo Creole 49% Rondo, with
cream, Grand Cru Couverture
DC57E Cappuccino F, cappuccino filling firm
CS84E Edelweiss 33 % Rondo, white
Couverture, surfine

Yield: cut slices of 8 x 3 cm / 3.5 x 1.3 inches

45 pieces
sheetpan size and frame 45 x 32 x 4.5 cm / 18 x
12 x 1.5 inches

Ingredients:
Preparation:
Coffee Dacquoise Sponge: Coffee Dacquoise Sponge
640 g / 22.4 oz egg white Whip egg white and granulated sugar to a meringue. Fold
400 g / 14.0 oz granulated sugar TPT flour and melted Gusto Ricco under. Spread out
240 g / 8.4 oz TPT flour Dacquoise mixture on three sheetpans and bake at
120 g / 4.2 oz powder sugar 200°C / 392°F.
120 g / 4.2 oz almond powder Creole Ganache
120 g / 4.2 oz pastry flour Warm up heavy cream to 31°C / 86°F. Add tempered
20 g / 0.7 oz Gusto Ricco Maracaibo Creole 49% (31°C / 86°F). Combine and
homogenize the ganache by using a hand blender.
Creole Ganache: Cappuccino Cream
600 g / 21.0 oz heavy cream 35%, liquid Boil milk. Add Cappuccino F and dissolved gelatine
900 g / 31.5 oz Maracaibo Creole 49% leaves. (Cool down to 30°C / 86°F.) Fold the whipped,
50 g / 1.7 oz Gusto Ricco heavy cream 35% under the mixture.
Amaretto Sirup
Cappuccino Cream: Boil water and granulated sugar. Cool down. Add the
240 g / 8.4 oz milk Amaretto liqueur.
10 g / 0.3 oz gelatine leaves Setting:
380 g / 13.3 oz Cappuccino F Place first layer of the Coffee Dacquoise Sponge in the
500 g / 17.5 oz heavy cream 35 %, whipped frame. Brush with Amaretto Sirup. Spread out first layer
of Creole Ganache. Place second layer Coffee Dacquoise
Amaretto Sirup: and brush with Amaretto Sirup. Slowly add Cappuccino
200 g / 7.0 oz water Cream and place the third layer of Coffee Dacquoise.
100 g / 3.5 oz granulated sugar Brush with Amaretto Sirup. Spread out second layer of
50 g / 1.7 oz Amaretto liqueur Creole Ganache. Freeze.
Decoration:
By using a decoration stencil, spray with the chocolate
spray gun white Edelweiss 33% dots on the frozen pastry.
Remove decoration stencil and cut in pieces.

26

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com

 Manureva
TM87E Limone, lemon cream
CS84E Edelweiss 33 % Rondo, with
Couverture, surfine
UE03E Vanilla cream powder
KK44E California, almond paste 1:1
RA50E Lemon Peel
CS11E Granulated Cocoa Butter
Yield: cut slices of 8 x 3 cm / 3.5 x 1.2 inches
40 pieces
sheetpan size and frame 45 x 32 x 4.5 cm / 18 x
12 x 1.5 inches

Ingredients: Preparation:
Lemon Sponge „Pain de Gêne„: Lemon Sponge„Pain de Gêne„
320 g / 11.2 oz California Warm up California and whole eggs. Whip stiff. Fold sieved
320 g / 11.2 oz whole eggs pastry flour and baking powder under. Then add carefully
80 g / 2.8 oz pastry flour liquid, warm butter and Lemon Peel.
4 g / 0.1 oz baking powder Crunchy Sablè Dough
100 g / 3.5 oz butter, unsalted, liquid Mix butter, sugar and Lemon Peel well. Add almond powder
8 g / 0.2 oz Lemon Peel and fold pastry flour under. Let it set in the refrigerator. Roll
Crunchy Sablè Dough: out on a dough sheeter 2 mm / ¼ inches thick.
400 g / 14.0 oz granulated sugar Cassis Gelee
250 g / 8.7 oz butter, unsalted, soft Boil black currant puree and honey. Add dissolved gelatine and
10 g / 0.3 oz Lemon Peel mix well. Fill up in the frame and freeze.
200 g / 7.0 oz almond powder Pastry Cream
150 g / 5.2 oz pastry flour Boil milk, Lemon Peel and granulated sugar. Mix egg yolks,
Cassis Gelee: the second part of granulated sugar and Vanilla cream powder
500 g / 17.5 oz black currant puree well. Mix all together and re-boil. Cool down to 30°C / 86°F.
50 g / 1.7 oz honey Add soft butter and melt. Cool in the refrigerator.
12 g / 0.3 oz gelatine leaves Lemon- Cream
Pastry Cream: Whip Limone well. Add slowly pastry cream and Philadelphia
420 g / 14.7 oz milk cream cheese. Fold dissolved gelatine leaves and carefully
50 g / 1.7 oz butter, unsalted whipped, heavy cream under the mixture.
5 g / 0.1 oz Lemon Peel Meringue
65 g / 2.2 oz granulated sugar Boil water and granulated sugar up to 118°C / 224°F. Whip
70 g / 2.4 oz egg yolks egg white to a meringue and add slowly to the mixture. Whip
20 g / 0.7 oz granulated sugar until cold.
50 g / 1.7 oz Vanilla cream powder Setting:
Lemon-Cream: By using the chocolate spray gun, spatter the Crunchy Sablè
900 g / 31.5 oz Limone Dough with 4/5 Edelweiss 33 % and 1/5 Cocoa Butter. Let it
600 g / 21.0 oz pastry cream set and place into the frame. Place some Lemon-Cream on the
4 g / 0.1 oz gelatine leaves Crunchy Sablè Dough. Then pipe half of the Lemon Sponge
200 g / 7.0 oz Philadelphia cream cheese before placing the second layer of Lemon-Cream. Put frozen
1000 g / 35.0 oz heavy cream 35%, whipped Cassis Gelee then add second layer of Lemon Sponge. Place
Meringue: the rest of the Lemon-Cream. Smooth out and freeze. Demold.
200 g / 7.0 oz egg white Decoration:
90 g / 3.1 oz water Spread out some meringue and burn it lightly golden brown.
300 g / 10.5 oz granulated sugar Use dry lemon chips, black currant berries and fresh lemon
zest.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 27

 Hawaii Bananas
CS73E Accra 62% Rondo, dark Couverture,
classic
CS84E Edelweiss 33% Rondo, white Couverture,
surfine
TM30E Cara-Molla, dairy caramel cream
Yield: cut slices of 8 x 3 cm / 3.5 x 1.3 inches
45 pces
sheetpan size and Frame 45 x 32 x 4.5 cm / 18 x
12 x 1.5 inches.
Ingredients:
Banana Sponge:
240 g / 8.4 oz granulated sugar
180 g / 6.3 oz whole eggs
1pce vanilla bean
280 g / 9.8 oz bananas
2 g / 0.1oz nutmeg Preparation:
15 g / 0.4oz lemon juice Banana Sponge
200 g / 7.0 oz butter, unsalted, liquid Scrape out vanilla bean. Warm up its seeds with whole eggs,
130 g / 4.5 oz Edelweiss 33% granulated sugar to 40°C / 104°F. Whip stiff. Add bananas,
130 g / 4.5 oz almond powder lemon juice and nutmeg into the mixture. Combine liquid
150 g / 5.2 oz pastry flour butter and Edelweiss 33% then add to the mixture. Sieve pastry
2 g / 0.1 oz baking powder flour and baking powder and fold with the almond powder
Banana Cream: under the mixture. Spread on a silpat and bake at 200°C/ 392°F
130 g / 4.5 oz banana puree for about 30 minutes.
75 g / 2.5 oz egg white Banana Cream
75 g / 2.5 oz granulated sugar Whip egg white and granulated sugar well. Warm up banana
6 g / 0.2 oz gelatine leaves puree and add dissolved gelatine. Fold slowly the whipped egg
500 g / 17.5 oz heavy cream 35 %, whipped white under. Incorporate whipped heavy cream.
Accra Mousse: Accra Mousse
180 g / 6.3 oz milk Boil milk then add the dissolved gelatine and melted Accra
230 g / 8.0 oz Accra 62% 62%. Fold immediately whipped cream under the warm
4 g / 0.1 oz gelatine leaves ganache.
350 g / 12.2 oz heavy cream 35%, whipped Caramel Mousse
Caramel Mousse: Whip egg yolks stiff. Fold warm Cara-Molla under. Add
270 g / 9.4 oz Cara-Molla whipped heavy cream.
150 g / 5.2 oz egg yolks Candied Pineapple
6 g / 0.2 oz gelatine leaves Caramelize honey, orange juice, pineapple juice and vanilla
350 g / 12.2 oz heavy cream 35 %, whipped bean. Cut the pineapple into small pieces and re- cook with the
Candied Pineapple: caramelized juice until soft. Add dissolved gelatine and mix
500 g / 17.5 oz sliced pineapple well.
100 g / 3.5 oz honey Vanilla Pineapple Bavaroise
1 pce vanilla bean Scrape out vanilla bean. Boil its seeds and milk. Whip
50 g / 1.7 oz orange juice granulated sugar and egg yolks. Add the boiled milk to the egg
130 g / 4.5 oz pineapple juice yolks and reboil to a Cream Bavaroise at 82°C / 179.6°F. Add
7 g / 0.2 oz gelatine leaves dissolved gelatine. Cool down.
Vanilla Pineapple Bavaroise: Setting:
200 g / 7.0 oz milk Layer listed from the bottom to the top:
1 pce vanilla bean Banana Sponge, Banana Cream, Accra Mousse, Caramel
80 g / 2.8 oz granulated sugar Mousse, Candied Pinapple, Vanilla Pineapple Bavaroise.
100 g / 3.5 oz egg yolks Freeze. Demold.
16 g / 0.5 oz gelatine leaves Decoration:
750 g / 26.2 oz heavy cream 35 %, whipped Light yellow colored, cold glaze, dry pineapples and chocolate
500 g / 17.5 oz pineapple, candied discs.

28
Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com
 Provoçale
FE93E Cocos-Gianduja, with shredded
coconuts
HA20E Croquantine, flaky wafers
CS84E Edelweiss 33% Rondo, white
Couverture, surfine
CS85E Ambra 38% Rondo, milk
Couverture, surfine
DC05E Praline paste, hazelnut paste

Yield: cut 8 x 4 cm / 3.5 x 1.5 inches, 32 pces

sheetpan size and frame 45 x 32 x 4.5 cm / 18 x

12 x 1.5 inches
[
Ingredients: Preparation:
Dacquoise Sponge
Daquoise Sponge: Whip egg white and granulated sugar to a meringue. Fold
250 g / 8.7 oz egg white TPT flour and roasted, crushed hazelnut under the
70 g / 2.4 oz sugar, granulated meringue. Place the Dacquoise mixture into a frame and
400 g / 14.0 oz TPT 200 g / 7.0 oz hazelnut flour bake at 200°C / 392°F.
200 g / 7.0 oz icing sugar Crispy Praline
200 g / 7.0 oz roasted, crushed hazelnuts Warm up Praline paste, add tempered Ambra 38% and
Edelweiss 33 %. Fold crushed Croquantine under the
Crispy Praline: mixture. Spread the crispy hazelnut mixture 2 mm / ¼
180 g / 6.3 oz Praline paste inches onto a baking tray lined with silpat. Let it chill by
200 g / 7.0 oz Ambra 38% room temperature. Cut in the size of the frame.
100 g / 3.5 oz Edelweiss 33% Coconut Gianduja Cream
230 g / 8.0 oz Croquantine Warm up milk and add to melted Cocos-Gianduja. Add
the dissolved gelatine leaves and mix well. Fold the
Coconut Gianduja Cream: whipped, heavy cream under.
320 g / 4.2 oz milk Spiced Apricot Mousseline
12 g / 0.3 oz gelatine leaves Boil apricot puree, granulated sugar, lemon juice and
500 g / 17.5 oz Cocos-Gianduja spiced coriander. Whip egg yolks well. Add the boiled
700 g / 24.5 oz heavy cream 35%, whipped mixture to the egg yolks and stir to a cream bavaroise at
86°C / 186°F. Add the dissolved gelatine leaves. Cool
Spiced Apricot Mousseline: down. Before the mixture sets, fold whipped cream
500 g / 17.5 oz apricot puree under.
150 g / 5.2 oz egg yolks Setting:
80 g / 2.8 oz sugar, granulated Place the frame on a structured silpat. Spread Spiced
12 g / 0.3 oz gelatine leaves Apricot Mousseline. Place the crispy praline on it. Let it
5 g / 0.1 oz lemon juice set. Add Coconut Gianduja Cream and smooth out. Place
5 g / 0.1 oz coriander powder, spiced Dacquoise Sponge on top and freeze for several hours.
500 g / 17.5 oz heavy cream 35%, whipped Remove structured silpat. By using the chocolate spray
gun, spray yellow and orange colored cocoa butter.
Demold.
Decoration:
Apricot slices, dry vanilla sticks, fresh thyme leaves and
chocolate décor.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 29

 Queen of Sheeba
No Sugar Added

CL76E Lacta 38%, milk Couverture, no

sugar added

Yield: flexipan mold à 16 pces

Ingredients:
150 g / 5.2 oz butter, unsalted
100 g / 3.5 oz Lacta 38%
30 g / 1.0 oz almond powder
280 g / 9.8 oz maltisorb
210 g / 7.3 oz egg white
60 g / 2.1 oz pastry flour
70 g / 2.4 oz pistachio, crushed

Preparation:
Melt butter and Lacta 38% in a bain-marie. Whip egg
white with half of the maltisorbl to soft peaks. Fold
slowly under the mixture. Add almond powder,
maltisorbl, pastry flour and crushed pistachio.

Setting:
Fill up in flexipan molds and bake in the preheated oven
at 180°C / 356°F.

Decoration:
Fresh berries, and chocolate sticks.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 30

 Chocolate Banana Cake
No Sugar Added

CL77E Supremo 62%, dark Couverture,

sugar free

Yield: 12 oval savarin molds

Ingredients:

Cake mixture:
250 g / 8.7 oz butter, unsalted
250 g / 8.7 oz Supremo 62%
80 g / 2.8 oz egg yolks
80g / 2.8 oz maltisorb
80 g / 2.8 oz egg white
80g / 2.8 oz maltisorb
100 g / 3.5 oz pastry flour

Preparation:
Melt butter and Supremo 62% together. Whisk egg yolks
with the maltisorb foamy and add to the chocolate
mixture. Whip egg white and maltisorb to soft peaks and
fold carefully under the mixture. Gradually fold in the
sieved pastry flour.

Setting:
Fill up in oval flexipan molds and bake in the preheated
oven at 180°C / 356°F for about 25 – 30 minutes. After
having lightly caramelized with maltisorb, place sliced
and halved bananas on the pastry.

Decoration:
Decorate with sugar free chocolate décor and dry vanilla
sticks.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 31

 Pineapple Coconut
FE93E Cocos-Gianduja, with shredded
coconuts

Yield: 18 flexipan Gugelhupf molds

Ingredients:

Pineapple Coconut Mixture:

150 g / 5.2 oz whole eggs
200 g / 7.0 oz granulated sugar
250 g / 8.7 oz Mascarpone cheese
150 g / 5.2 oz Cocos-Gianduja
20 g / 0.7 oz vegetable oil
50 g / 1.7 oz pineapple puree
170 g / 5.9 oz pastry flour
7 g / 0.2 oz baking powder
30 g / 1.0 oz Rum liqueur Preparation:
Pineapple Coconut Mixture
Pineapple Gelee: Whip whole eggs and granulated sugar foamy. Fold soft
200 g / 7.0 oz pineapple puree Mascarpone cheese under the egg mixture. Slowly add
100 g / 3.5 oz granulated sugar melted Cocos-Gianduja, vegetable oil, pineapple puree
1 pce vanilla bean and Rum liqueur. Sieve pastry flour and baking powder
together and fold carefully under the mixture.
200 g / 7.0 oz pineapple, cut in small pieces Fill up in flexipan Gugelhupf molds and bake in the
preheated oven at 180°C / 356°F for about 25 minutes.
Pineapple Gelee
Scrape out a vanilla bean. Boil its seeds, pineapple puree
and granulated sugar. Cook slowly to a thick mixture.
Cool down and mix with the pineapple pieces.

Setting:
Dust the baked Gugelhupf with icing sugar. Place some
Pineapple Gelee into the Gugelhupf hollow. .

Decoration:
Dry pieces of pineapple and vanilla sticks.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 32

 Bolero
CP82E Gianduja D dark, with hazelnuts
FE56E Gianduja W white, with almonds

Yield: 20 pces of rectangular flexipan molds

Ingredients:
100 g / 3.5 oz butter, unsalted, soft
130 g / 4.5 oz Gianduja D
60 g / 2.1 oz forest honey
30 g / 1.0 oz almond powder
100 g / 3.5 oz trimoline (inverted sugar)
120 g / 4.2 oz whole eggs
100 g / 3.5 oz pastry flour
50 g / 1.7 oz Grand Marnier (orange liqueur)

Preparation:
Whip soft butter and Gianduja D together. Add melted
forest honey into the mixture. Add trimoline, almond
powder and slowly the whole eggs. Stir foamy. Fold
sieved pastry flour and Grand Marnier under. Fill up half
of the flexipan molds with the mixture. Place a stick of
Gianduja W of 6 x 1 cm /2.4 x 0.5 inches into the
mixture. Pipe the other half of the mixture and bake in the
preheated oven at 200°C / 392°F for about 25 minutes.

Setting:
Dust lightly with icing sugar. Place caramelized hazelnuts
sticks and colored chocolate sheets.

33
Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com
 Crusty Pear Galette
KK44E California, almond paste 1:1
RA50E Lemon Peel
UE02E Vanilla cream powder

Yield: 10 tartlets à 9 cm / 3.5 inches Ø

Ingredients:
Short Pastry Dough:
190 g / 6.6 oz butter, unsalted, soft
320 g / 11.2 oz icing sugar
120 g / 4.2 oz whole eggs
vanille
Lemon Peel
500 g / 17.5 oz pastry flour

Vanilla Cream:
250 g / 8.7 oz milk
50 g / 1.7 oz granulated sugar Preparation:
25 g / 0.8 oz Vanilla cream powder Short Pastry Dough
Mix soft butter, icing sugar, vanilla and Lemon Peel well.
Frangipan: Fold slowly the whole eggs under and mix until smooth.
300 g / 10.5 oz California Add sieved pastry flour and let it set in the refrigerator.
250 g / 8.7 oz pastry cream Vanilla Cream
100 g / 3.5 oz egg yolks Mix ¼ of the milk with the Vanilla cream powder. Boil
the rest of the milk with the granulated sugar. After
Poached Pears: boiling, mix everything together and reboil until the
6 pces fresh pears cream is cooked. Cool down.
200 g / 7.0 oz granulated sugar Frangipan
200 g / 7.0 oz water Mix California with the cold pastry cream. Slowly fold
cinnamon egg yolks under and mix everything together.
vanilla Poached Pears
cloves Boil water, granulated sugar, cinnamon, vanilla and
cloves. Add the pealed, sliced pears. Poach lightly.
Setting:
Roll out Short Pastry Dough. Lay out in tartlet shells.
Cool in the refrigerator for a few hours. Pipe ½ of the
shells with Frangipan and lay out with some poached
pears.
Bake in the preheated oven at 180°C / 356°F till golden
brown.
Decoration:
Puff pastry net, icing sugar, transfer sheet and some
fresh berries.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 34

 Cherry
KK44E California, almond paste 1:1

Yield: 24 cakes à 4 cm / 1.5 inches Ø

Ingredients:

100 g / 3.5 oz butter, unsalted

100 g / 3.5 oz California
125 g / 4.4 oz whole eggs
50 g / 1.,8 oz milk
50 g / 1.8 oz trimoline (inverted sugar )
125 g / 4.4 oz pastry flour
5g/ 0.2 oz baking powder Preparation:
120 g / 4.2 oz black cherries
50 g / 1.8 oz Kirsch water Soak black cherries in Kirsch water. Mix California
5g/ 0.1 oz ginger powder and soft butter well. Add slowly eggs, milk and
5g/ 0.1 oz cinnamon trimoline. Then fold sieved pastry flour, baking
powder, cinnamon, ginger powder and the soaked
cherries under the mixture.

Setting:

Pour the mixture in flexipan molds and bake in the

preheated oven at 180°C / 356°F.

Decoration:

Decorate with cherry compote and gold leaves.

Max Felchlin AG, Bahnhofstrasse 63, 6431 Schwyz, Switzerland, www.felchlin.com 35