K/\RIM BOURG!

• I�OI IICJll Ill'. 1.111 11\1\'\UISI·S •

TARTE AUX FRAMBOISES

HAZELNUT SHORTCRUST- TART SPRAY MIX- HONEY ALMOND MOELLEUX­

RASPBERRY BLOSSOM WATER CONFIT- VANILLA CREAMY- FRESH RASPBERRY

SQUARE TART DE BUYER REF

HAZELNUT SHORTCRUST

300 G Butter 84% MG Process like a classic short crust dough, sprcad between 2 plastic
175 G king sugar sheets in 3mrn thickness. Reserve in chiller before using. Apply
50 G Almond powdcr the sable into the tarts mold then bake at 160 degrees for 18
25 G Hazelnut powder minutes.
25 G Hazelnut praline 55%
100 G Wholc eggs
2 G Vanilla pods
3 G Salt
500 G Flour type 55

TART SPRAY MIX

400 G Egg yolks Mix the egg yolks and cream together then sift them and spray the
100 G Cream UI-IT semi baked, bake again for 15 minutes at 150°C to have a nice
golden color.

HONEY ALMOND MOELLEUX

100 G Almond powder Mix ali the powders together; add the temper egg whites
50 G Icing sugar following by the melted butter at 40!!C with the honey. Cook at
85 G Eggwhites lSO!!C for 15 minutes.
77 G Melted butter 84% MG
50 G Honey lavender

RASPBERRY BW. CONFIT

150 G Wholc raspberry frozcn Cook the raspbcrry, glucose, sugar and pectin at 104°C. Add the
150 G Raspbcrry pulp mass gelatin the following by the blossom water. Let it cool bcfore
150 G Sugar using.
45 G Glucose
15 G Sugar
5 G Pectin NH
20 G Gclatin mass
5 G Blossom water
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VANILLA CREAMY

270 G Milk full fat Soak the gcbrin for 20 minutes in cold water. Infuse the vanilla
30 G Crearn with the milk and crcam for 30 minutes. Suain then cook with the
3 G Vanilla bcans egg yolks, sugar, flour and corn flour rill the texture became thick
54 G Egg yolks for 2 minutes. Add the cocoa butter theo the mass gclatin, finish
30 G Sugar by adding the butter and mascarpone mix theo cool down
15 G Corn flour immcdiately. Reserve in chiller for mont:lgc.
15 G Flour type 45
18 G Cocoa butter
38 G Mass gelatin
30 G Butter
18 G Mascu:pone

MONTAG:
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QUITO

CHOCOLATE BISCUIT MOELLEUX- CRUNCHY CHOCOLATE STREUZEL- ILLANKA

CHOCOLATE GANACHE- CARAMEL CHOCOLATÉ LACTÉ- CHOCOLATE MOUSSE­
CHOCOLATE ICING MIRROR

ENTREMET GEM 1000 SILIKOMART

CHOCOLATE BISCUIT-KB

200 G Whole eggs Whip the whole eggs, egg yolks and sugar. Pour delicately the dry
92 G Egg yolks ingredients by hand. Melt tbe chocolate, butter at 40°C theo add
53 G Sugar the peanut oil and fold into with the fust mixture. Pour the biscuit
80 G lnverted sugar in 30*30CM frame and bake at 160°C for 20 minutes. Reserver
153 G Butter 84% MG over night in chiller before montage.
100 G Couvertu.re lllanka 63%
18 G Peanut oil
33 G Cocoa powder
93 G Flour type 55

CRUNCHY CHOCOLATE STREUSEL

STREUZEL COCOA

115 G Flour Mix all the ingredients together; bake the streuzcl at 140°C for 20
18 G Cocoa powder minutes. Reserve for montage.
135 G Roasted almond powder
135 G Butter 84% MG
2 G Salt
2 G Soda powder

58 G l llanka 63% Mix tbe cooked streuzel, feuilletine and salt with the melted
30 G Butter chocolate and butter. Spread on plastic guitar sheet in 3mm, theo
83 G Hazelnut praline pour onto the chocolate biscuit and reserve in chiller for montage.
260 G Streuzel cocoa
28 G Feuilletine
1 G Salt

ILLANKA CHOCOLATE GANACHE

263 G Cream UHT 35% Simmcr the crcam and invertcd sugar at 80°C then pour into the
18 G lnverted sugar melted chocolate in 3 times to perfcct the emulsion, mix with the
50 G Butter 84% MG butter at 40°C then use immediately.
223 G lllanka couverture 63%

3
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• 11111 1 JI 1 1 Ill 4 Ol II\1\'\UI-.f.� •

CHOCOLATE MOUSSE KB

245 G Wholemilk Simmcr the milk and invertcd sugar; pour into the melted
20 G Invertcd sugar chocolate and praline in 3 rimes to pcrfcct the emulsion. Add the
330 G Jllanka 63% mcltcd mass gclatin and thcn mix with the whipping cream at
53 G Ha.zclnut praline 55% 35°C. Use immcdiatcly.
30 G Gclarin mass
428 G \'Vhippiog cream

CHOCOLATE ICING MIRROR

225 G Water Boil the water, sugar wd glucose. Add the condensed milk theo
450 G Sugar the meltcd mass gelarin. Pour into the meltcd chocolate in 3 rimes
450 G Glucose to pcrfect the emulsion. Finish by adding the colot and gold
300 G Condensed rnilk metallic and mix using band blender. Glaze at 35°C.
180 G Mass gelarin
450 G Ilb.nka 63%
QS Red color lypo
QS Gold metallic powder

C�EL CHOCOLATÉLACTÉ

138 G Sugar Cook the sugar into blond caramel, add the butter and melted
24 G Mclted butter butter theo deglaze with the hot cream and glucose. Pour the hot
24 G Butter i to the melted chocolate and cocoa butter in 3 rimes to
liquid n
268 G Crcam UHT perfect the emulsion. Add the mclted gelarin and mix by using
12 G Glucose band blendcr. Let the caramel lacté set for 3 hours before using.
5 G Salt
4 G Vanilla pods
199 G Jivara 40%
23 G Cocoa butter
36 G Masse gelatin

MONTAG:
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 K/\R M BOURGI

PARIS BREST

CHOUX PASTRY- CRISPY CRAQUELIN- ALMOND HAZELNUT PRALINE- CREAM

PRALINÉ- CANDIED HAZELNUT

INDIVIDUAL CAKE

CREAM PRALINÉ

640 G Milk Make a classic pastry cream; add the bazelnut paste and praline
115 G Cœam UHT then mix by band. Cool the cream to 40 degrees then add the
135 G Sugar butter and blend. Store the cream for ovemight in chiller. Whisk
70 G Corn flour the cream before using.
150 G Eggyolks
2 G Vanilla pods
360 G Homemade praline
50 G Hazelnut paste
355 G Butter

ALMONDHAZELNUT PRALINE

375 G Roasted almonds Cook the water and sugar to 116°C then add the nuts and cook
375 G Roasted hazelnuts until its fully caramelized. Let it cool then mix it smoothly.
500 G Sugar Reserve for montage.
120 G Water
4 G Vanilla bcans

CHOUX PASTRY

164 G Whole Milk UHT Boil water, milk, salt, sugar, inverted sugar and butter. Add the
164 G Watcr sifted flour then dry the panade for 2 minutes. Mix the panade
5 G Sugar using the paddle. Add the eggs gradually then blend the choux
5 G Fleur de sel pastry. Pp
i e the patis brest and bake at 175°C.
5 G lnverted sugar
148 G Butter
181 G Flour type 55
329 G Whole eggs
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CRISPY CRAQUELIN

144 G Butter 84% Mix ali togethcr d1cn sprcad bctwecn 2 plastic sheets. Block in the
178 G Cassonade freezer thcn eut into round shape.
178 G Flour type 55

CANDIED HAZELNUT S

200 G Roasted Hazelnuts Boil the water and sugar wiili ilie vanilla; add the bazelout theo
100 cook until its caodied. Reserve for montage.
G Sugar
15 G Water
0.5 G Vanilla
0.2 G Fleur de sel

MONTAGE:
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ECLAIRS CARAMEL

CHOUX PASTRY- CREAMY SALTED BUTTER CARAMEL- CARAMEL CAROLINE GLAZE­

GARNISH CARAMEL

PETITS GATEAUX

CHOUX PASTRY

250 G Wholemilk Process like a classic pate a cnoux, bake at 180°C for 20 minutes
250 G Water damper close. Then reducc to 165°( damper open for35 minutes.
5 G lnverted sugar
200 G Butter 84% MG
5 G Salt
10 G Sugar
275 G Flour type55
450 G Wholc eggs tcmper

CARAMEL CREAMY

425 G Cream35% MG Cook the sugar 1 into dark caramel, degla.ze with the hot infused
90 G Sugar 1 cream and vanilla, cook with the yolks and sugar to custard. Add
10 G Sugar2 the mass gelatin salt and blend. Store in chlUer for overnigbt
100 G Yolks bcfore using.
20 G Mass gelatin
2 G Fleur de sel
5 G Vanilla paste

CARAMEL CAROLINE GLAZE

276 G Cr(y,Jm UHT Sirnmer the cream to80°C then pour into the melted chocolate in
440 G Dulcey chocolate 3 times to perfect the emulsion. At 60°C add the melted gelatin
275 G Neutra! glazc foUowing by the caramel pastc. Finish with the color and blend aU.
53 G Caramel pastc Use at25°C.
40 G Gclatin ma�s
QS G Y eUow color
QS G Orange color
QS G Gold powder
 K/\RIM BOURGI
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IlOt 111,!1 l IJI 1.1 H Il \1 '\ '\ Ul'-t"i •

GARNISHCARAMEL
Mix the chocolate in the robot coupe into small pieces. Add the
100 G Dulccy chocolate fcuillctine and caramel nibs. Add the gold powdcr thcn reserve in
100 G Caramel nibs DGF hermetic container for montage.
50 G Fcuillctinc
QS G Gold powder
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ECLAIRS AU CHOCOLAT

CHOUX PASTRY- CREMEUX CHOCOLAT INTENSE- DAIU< CHOCOLATE GLAZE­

CANDIED COCOA NIBS

PETITS GATEAUX

CHOUXPASTRY

250 G Milk Process likc a classic pate a choux. Very important detail the eggs
250 G Water bas to be temper and not cold once you fold in to the panade.
5 G Salt Bake in deck oven at 180oC for 20 minutes close damper, theo
10 G Sugar reduce the tcmp to 165oC open clamper for 35 minutes depend
5 G lnverted sugar your oven.
220 G Butter
275 G Flour type 55
450 G Wbole eggs temper
QS G Milk

CREMEUX CHOCOLAT INTENSE

210 G Milk Melt the chocolate to 50oC. Mix the sugar and pectio, heat the
210 G Cream milk and cream theo at 40oC add the sugar and pectin followiog
3 G Pectin NH by the egg yolks and cook to 84oC. Pour the hot mixture into the
70 G Sugar melted chocolate in 3 times to perfect the emulsion. Reserve the
105 G Egg yolks creamy in chiller to set for overnight before using.
90 G Dark chocolate 70%
35 G Dark chocolate 80%

CANDIED COCOA NIBS

20 G Water
70 G Sugar Cook the water and sugar togethcr at 115oC, add the cocoa nibs
100 G Cocoa nibs theo cook until its caramelized. Finish with the salt and let it cool
1 G Salt on silpat sheet. Transfer to bowl and add sorne cocoa powder and
QS G Cocoa powder gold powder. Reserve for decoration.
QS G Gold powder
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1101 Il Il Ut- f.Ut lt"\'111..,1.., •

DARK CHOCOLATE GLAZE

455 G Milk Prepare the cammel maison by cooking the sugar into brown
137 G Gluco�e caramel. Dcglaze with the hot cream and reserve for montage.
QS G Red color
650 G Onrk c hocolate 66% Simmer the milk, glucose and red color. Pour into the meltcd
905 G Dark compound chocolate and compound in 3 cimes to petfcct the emulsion.
560 G Caramel maison Finish by adding the car.1mel maison thcn blend. Use the glacagc
at 30°C.

CARAMEL MAISON

500 G Sug:u
250 G Crcam UHT

PRALINE MAISON

375 G Almond roasted Same For Paris brest.

375 G Hazelnuts roasted
500 G Sugar
120 G Water
10 G Vanilla paste

MONT AGE:
 KA RIM BOURGI
• IIOIIJCtll Ul t : o i i\\1\\111!->J.S •

LISELOTTE

BISCUIT MOELLEUX HAZELNUT- CRUNCHY PRALINÉ- CARAMEL ONCTUEUX­

NAMELAKA LACTEE- CREMEUX CHOCOLAT KB - ICING GOURMAND

INDIVIDUAL FINGER

ICING GOURMAND

500 G Milk chocolate Pondre le chocolat et l'huile à 35°C et ajouter les noisettes
60 G Grape seed oil concassees en petits morceaux. Utiliser aussitôt.
125 G Crushed roasted hazelnut

BISCUIT MOELLEUX HAZELNUT 30*30CM

128 G Roasted hazelnut powder Mix in the robot coupe, hazelnut powder, cassonade 1, icing
80 G Cassonade 1 sugar, vanilla paste and salt Add the egg whites 1 and egg yolks
35 G Egg whites 1 theo mix again to perfect the texture. Add the melted butter
43 G Egg yolks noisette. Whip the egg whites 2 with the cassonade into meringue.
29 G Icing sugar Fold delicately the meringue in the hazelnut mixture theo add the
1 G Fleur de sel sifted flour and baking powder. Bake at 160°C for 12 minutes.
5 G Vaoilla paste
120 G Butter noisette 84% MG
60 G Flour type 55
3.5 G Baking powder
143 G Egg whites 2
48 G Cassonade 2

CRUNCHY PRALIN É 400G

210 G Praline 50% Melt the milk chocolate Jivara couverture at 45°C. Mix with the
85 G Milk chocolate 40% praliné and add the Éclats d'Or. Stir in carefully; making sure that
90 G Fcuilletine the Eclats d'Or is completely coated. Sprcad on a tray and !cave to
crystallize in a refrigerator. Cut to the size of the log or dessert
and insert.
 KA R 1 M BOURGI
• IUII 11011 IH· I.IHI\\1\'\UISI•,!"

CARAMEL ONCTUEUX SSOg

248 G Sugar Simmer the cream and vanilla paste and let it infuse for minimum
248 G Glucose 30 minutes. Make a caramel with the glucose and sugar and cook
370 G Cream UHT into 185°C, add the hot infused cream and recook the caramel to
50 G Gclatin mass 112°C. Add the butter and fleur de sel theo blend. Cool clown the
123 G Butter 84% caramel theo use immediately.
3 G Fleur de sel
5 G Vanilla paste

CREMEUX CHOCOLAT KB SSOg

300 G Milk full fat

Boil cream and milk, cook into anglaise with the yolks and sugar.
300 G CreamUHT
Pour into the melted chocolate in 3 times to perfect the emulsion.
80 G Egg yolks Blend and use immediately.
96 G Sugar
240 G Dark chocolate 66%
60 G Milk chocolate 40%

NAMELAKA LACTEE 20g/PCS

200 G MilkUHT Melt the chocolate down to 45/50°C and wcigh gÎucose out on
10 G Glucose top. Bring the milk to the boil, stir the softened and drained
400 G Cream 35% MG gelatin in and strain through. Pour the hot liquid gradually in,
30 G Mass gelatin stirring at the center to obtain a smooth, shiny and clastic texture.
350 G Milk chocolate 40% Pour the liquid cold cream in and process with band hcld blender
for few seconds. Leave to set in the refrigcrator overnigbt before
making the quenelles or piping the mixture.

MONTAGE:
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11111 lliJI t· l
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TARTE CREOLE

COCONUT SHORTCRUST- COCONUT DACQUOISE- SOFT BABA- PUNCH EXOTIC­

PINEAPPLE CONFIT- NEUTRAL GLAZE- CHANTILLY COCONUT

OVALTARTS

COCONUTSHORTCRUST

165 G Dry butter 84% MG Combine the softened butter, salt, king sugar, ground almonds,
3 G Salt eggs and the smaller quantity of flour, taking care not to add too
124 G Icing sugar rouch air. As soon as the mixture is smooth, add the second
42 G Roasted ground almonds quantity of flour. Spread the pastty between two sheets to a
70 G Whole eggs tempered thickness of 2 mm. Set aside in the refrigerator. Cut out 9 cm
82 G Flour type 55 diameter dises and line deep 5 cm tardets tins with the pastry.
242 G Flour type 55 Trim the edges aod prick the bottoms. Bake at 150/160°(, until
74 G Grated coconut pale golden.

NEUTRAL GLAZE

200 G Absolu cristal

Heat the ingredients together theo apply on the baba by using
20 G Water spray guo.
QS G Yellow color

COCONUT DACQUOISE

225 G Egg whites Using an electric mixer, whisk the egg whites and the brown sugar.
75 G B.rown sugar In a scparatc bowl, mix the icing sugar, desiccated coconut,
210 G Sifted king sugar almond meal and flour togethcr and gradually add to the egg
150 G roasted grated coconut whitcs and brown sugar. Sprcad onto a flexipat 33 x 33 x 2cm
60 G Almond powder theo bake in a ventilated oven at 180°( for approximately 12-15
45 G Flour type 55 minutes. After 15 minutes remove from flexipat and use
immcdiately.

COCONUT CHANTILLY

340 G Cream UHT Mix aU the ingredients together, let is set for ovcrnight before
136 G Coconut pulp whipping. Use immcdiately aftcr whipping.
56 G Sugar
68 G Mascarpone
2 G Vacilla paste
QS G Lime zest

1i
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11111 Il Il 1 Ill c .111 Il \1 \ \UI'-1s •

SOFT BABA

192 G Whole milk 1Ieat the milk, sugar, salt and butter to 40°C. Add the )•east and
127 G Butter mix until it's complctcly mclted. Add the eggs following by the
9 G Salt flour mix until the dough is homogeny. Pipe lOg into the semi
25 G Sugar sphere silicone mold. Proof the baba for 30 minutes at 25 degrees
169 G Whole eggs then bake at 160°C for 20 minutes.
40 G Fresh yeast
428 G Flour type 45
QS G Lcmon zest

PUNCH E X O T I C

1100 G Water Boil ali the ingredients except the alcohol. Add the alcobol at
550 G Sugar 600C. Reserve for montage.
10 G Vanill a paste
320 G Brown Rum
33 G Malibu
10 G Lcmon zest
5 G Lime zest
10 G Orange zest

PINEAPPLE CONFIT

302 G Pineapple pulp

Heat the pineapple pulp and the absolu cristal to 45°C. Add the
30 G Sugar sugar mixed with the pectin NH, boil the mix for 2 minutes theo
5 G l'ecrin NH cool it clown to 300C. Add the xanthane and mix by using band
57 G Absolu cristal blendcr theo pour the &esh pineapple cubes.
1 G Xanthane
91 G Pineapplc cuba�
15 G Rum

MONT AGE:
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AURORE

COCONUT TENDER BISCUIT- POACHED PINEAPPLE- PINEAPPLE COMPOTE­

COCONUT MOUSSE- LIME NEUTRAL GLAZE- STREUSEL COCONUT- PINEAPPLE AND
COCONUT GARNISH

ROUND ENTREMET 16CM

COCONUT TENDER BISCUIT

112.5 G Roasted almond powdcr Mix the dry ingredients with the unbeaten egg whites and the
112.5 G Roasted coconut powdcr whipping cream using a spatula. Whip the whites add the sugar
100 G Flour type45 little by little then gendy fold into the first mixture. Bake at 170-

225 G lcingsugar 1900C clamper open. The sponge may be as deep as you wish, but
150 G Liquid egg whites never bake in a mould (one sheet weights 500 to 1000 g).
50 G Cream UHT 35%
450 G Egg whites for meringue
250 G Su gar for meringue
QS G Lime zest

POACHED PINEAPPLE

150 G Water Boil watcr, sugar, chopped fresh ginger and lime zest. Add the
112 G Sugar pineapplc cubes theo let it cook for 3 minutes. Add the fresh
3 G Fresh c ho pped ginger chopped coriander following by the grand rnarnier. Reserve in
3 G Lime zest chiller for ovcrnight maturation.
270 G Fresh pineapple cubes
3 G Cho pped coriandcr
35 G Grand marnicr 50%

PINEAPPLE COMPOTE

300 G Pineapple pulp Heat the pineapplc pulp, limejuice and the syrup. Add d1e peetin
35 G Lime juice and sugar 1 then c oo k for 3 minutes after ebullition. Add the
300 G Syrup poached pineapple xanthan gum rnixed with the sugar 2 fo llowing by the poachcd
37 G Sugar1 pineapplc, Use immediately.
9 G Pectin NH
17 G Sugar 2
3 G Xanthan gurn
200 G Poached pincapple
 K/\RIM BOURGI
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COCONUT MOUSSE

560 G Cocon ut pulp

57 G Ronsted shccdded coconut Heat the coconut pulp and Malibu. Add the mclted gelatin mass
25 G Malibu theo let it cool to 35"C. Add delicately the whipping cccam
100 G Gelatin mass following b y the ltatian meringue @ 30°C. Use immediately.
500 G Whlpping c.ream
125 G lt:alian meôngue @ 30"C
QS G Lime zcst

lTAUAN MERINGUE

150 G Sugu
50 G W:ater
100 G Egg whnes

LIME NEUTRAL GLAZB

ZEST LIMECONFIT

120 G Water Boil watcr, zest. Add the sugu and let it mijoter for 5 minutes.
25 G Lime zest Reserve in chlller.
100 G Su�r-�r
QS G yellow and green color

�
100 G Water
Boil water, su!r-1! and glucose. Reserve
125 G Su�r-�r
40 G Glucose

Mm Boil together theo reserve.

375 G Absolu côstù
150 G W:lter

Mix the ruppagc and syrup with the boiled base. Add the gand
500 G Nappage Absolu
m.am.ier and the zest confit. Use i.mmediately on the frozen
250 G Syrup entremets.
500 G Base
35 G Gr:and munier 50%
65 G Zest Lime confit

STREUSEL COCONUT

112 G Butter Mix al! the ingredients together; spcead the streusel between 2
140 G rlour plastic shccts. Reserve in chitlcr for ovcrnight theo bake at 150°C
70 G Roasted almond powdcc for 25 minutes. Reserve for montnge.
35 G Roasted coconut powdcr
55 G Cassonad e
2 G rieur de sel
3 G Vanilla paste
 K/\RI M BOURGI
• 11111 IIC,!l 1 IH·.I.IIt Il" \'\111:->I·S •

MONT AGE:
 K/\RIM BOURG !
• IIIH lll..'li.I> I·. Lttl l \\1\'\ll i � I·.S •

HAZELNUT 100%

HAZELNUTTENDER BISCUIT- GIANDUJA GANACHE- CRUNCHY AZELIA-PRALINE

MOUSSE- HAZELNUT MIRROR GLAZE- CHOCOLATE GARNISH

GEM 100 & 1000

HAZELNUT TENDER BISCUIT

185 G Hazelnut powder Mix the IOasted hazelnut powder, icing sugar, cassoande, salt, egg
115 G Cassonade yolks, vanilla paste and uobeaten egg whites in the Iobot coupe
50 G Raw egg whites for 3 minutes. Then add the butter noisette and the tempered
62.5 G Eggyolks Iiquid cream. Whip the meringue with the cassonade separately
2 G Fleu.r de sel theo fold third of the meringue into the fust mixture, add the
3 G Vanilla paste sifted flour and baking powder delicately following by the rest of
175 G Butter noisette the meringue. Spread in 30*30cm frame and bake at 160°C for 25
87 G Flour minutes. Reserve the biscuit overnight in chiller to get the
40 G Liquid cream UHT maximum of moistness.
6 G Baking powder
207.5 G Eggwhites for meringue
32.5 G Cassonade for meringue

CRUNCHY AZELIA

flAZELNUTSTREUSEL

65 G Flour Mix ali the ingredients together, bake at 140°C for 20 minutes.
10 G Cocoa powder valrhona Reserve for montage.
75 G Roasted hazelnut powder
75 G Cassonade
75 G Butter
1 G Fleur de sel
1 G Soda powder
Melt the couverture, add the butter then the rest of the
58 G Azelia couverture ingredients. Sprcad between 2 plastic sheets to 3mm thickness
30 G Butter theo block in freezer.
82.5 G Home made praline
260 G Hazelnut streuscl
28 G Feuilletine
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GANACHE GIANDUJA

GIANDU)A NOIR

175 G Couverture lllanka 63% Roast the hazclnut for 30 minutes at 140°C. Once its cold mix the
190 G lcing sugar hazclnut and the icing sugar in the robot coupe until its
315 G Roastcd hazclnut complctcly gctting soft. Add the lllanka chocolate and mix to
smooth the gianduja.
120 G Milk
20 G Glucose Simme.r the milk to SO"C with the glucose and sorbitol powde.r.
17.5 G Sorbttol powde.r Pour into the mclted gianduja noù: in 3 times ro perfect the
45 G Cocoa butter emulsion. At 40"C add the butter and use immedi2tdy.
340 G Gianduja noù:
15 G Butter

PRALINEALMOND HAZELNUT

375 G Whole almond Roasr the hazdnut and 2lmond for 25 minutes at lSO"C. Cook the
375 G Whole hazelnua sugar, water and vanilla paste to 116°C, add the hazelnuts and
500 G Sugar
2lmonds theo cook at low fire until its complctely canunelized. Let
120 G Water it cool theo mix in the robot coupe to have a soft praline. Reserve
4 G Vanilla paste
for montage.

PRALINE MOUSSE

400 G Milk
70 G Cream UHT
5 G Vanilla paste
60 G Sugar
45 G Corn flour
M.2ke a classic pastty cream theo add the praline. Mix tbe
95 G Egg yolks prepamcion in the robot coupe to smooth the texture. Add the
285 G Praline
melted mass gelatin. Fold the whipping cream at 35°C theo use
55 G Gelatin rmss
immedi2tely.
480 G \'Qhipping cream

HAZELNUT MIRROR GLAZE

225 G Water Boil water sugar and glucose; add the gclacin masse and the
450 G Sugar coodcnsed milk. Pour into the mcltcd chocolate then mix usiog
450 G Glucose hand blender. Add the color and gold powder at the end. Reserve
300 G Condensed milk for 24 hours in chille.r thcn use at 35°C.
180 G Mass Gelacin
150 G Jivam 40%
300 G Zephyr ivory chocolate
85 G Hazelnut pastc
QS G gold powdcr
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@ BOURGI
•
11111 'llt}l 1· l)i• t.lll lnt \ '\lliSI·.S •

MONT AGE:
 KA R 1 M BOURGI

OPERETTE

HAZELNUTJOCONDE- LIGHT COFFEE SYRUP- COFFEE CARAMEL GANACHE­

CHOCOLATE TONKA CREAMY- COFFEE CHANTilLY- MILK VELVET-CHOCOLATE
GARNISH

PETITS GATEAUX INDIVIDUELS 13*3CM

HAZELNUT JOCONDE

90 G Almond paste Whisk the eggs, icing sugar, flour and the ground ingredients. Add
65 G Almond powder the bot melted butter then the whisked egg whites with the sugar.
65 G Hazelnut powder Spread onto a baking ttay and bake in a fan- assisted oven at
35 G Flour 220°C for 8 minutes. Leavc to cool
160 G Whole eggs
25 G Melted butter
110 G Egg whites
70 G Sugar

LIGHT COFFEE SYRUP

60 G Sugar Cook the sugar into caramel, deglaze with the bot water theo add
300 G Watcr the coffce exttact Reserve in chiller.
25 G Coffee Preparation
5 G Mass gelatin

COFFEE CARAMEL CHOCOLATE

GANACHE

165 G Sugar
20 G Glucose
285 G Crcam UHT Cook the sugar to dry carameL Deglaze with the heated cream and
30 G Cocoa butter glucose. Pour into the melted cocoa butter and milk chocolate in 3
240 G Milk chocolate 42% times to perfect the emulsion. Add the coffce cxtract following by
35 G Coffee extract the butter.
50 G Butter 84% MG

CHOCOLATE TONKA CREAMY

250 G Wholemilk
250 G Cream UHT Heat the milk, cream and tonka beans and let it infuse for 20

50 G Sugar minutes. Cook the yolks and sugar till 85oC then add the gelatin.

100 G Yolks Pour into the meltcd chocolate to pcrfect the emulsion. Use

G Dark chocolate 66% immcdiatcly.

190
25 G Gelatin mass
QS G Tonka
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MULKCHOCOLAT EVELVET

200 G Milk chocolate 40%

Melt ali togcthcr then sift. Use at 40°C.
200 G Cocon butter
QS G Ycllow color
QS G Red colot

COFFEE PREPARATION

185 G Boil Wllter Cook water, glucose md invened sug:u to 500C then add the
150 G Coffee soluble coffee 11.nd cook to 102"C. Reserve m chiller
55 G lnvened sug:u
50 G Glucose

COFFEE CHANTILLY

200 G Cream UHT1 Simmer cream 1 to 700C then add the coffee gold nescafe ��.nd
30 G Gold nesc11.fe vanilla pll.Ste. Infuse for 30 mmutes by covering witb plasôc film.
50 G Sug:u Add the sug:u then reheat to 500C, lldd the masc:upone wd the
5 G Vanilla pll.Ste rest of crcam 2. Reserve in ciUUer for ovemight before using.
10 G MmGclntin
100 G M:ascarponc
300 G Cream UHT2
10 G Coffee prep

RED PAINT

150 G Coco:a butter Melt together lill ingredients. Stro.in before using. For li «vclvet»
300 G White chocolate spray, use the mixture while w11.an (40-45°C [104-113°F)) wd
QS G red color spray ooto li frozen base.

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TWIST LACTÉE

CHOCOLATE TENDER MOELLEUX- CARAMEL GANACHE LACTEE- LIGHT MILK

CHOCOLATE MOUSSE- PRALINÉ PUFFED RICE- VELOURS LACTÉ- GLACAGE LACTEE

ENTREMET

CHOCOLATE TENDER MOELLEUX

180 G Sugar Whip the egg whltes with the caster sugar. Sift together the flour
188 G Eggwhltes and starch. Meanwhile, melt the butter and the dark chocolate.
180 G Eggyolks Carefully roix the whlpped eggwhltes with the yolks and theo
38 G Potato starch sprinkle on the flour and starch. Add the melted butter and
38 G Flour type 55 chocolate. Pour into frames 60x40cm.
80 G Dark chocolate 70%
80 G Clarified butter

LIGHT MILK CHOCOLATE MOUSSE

250 G \.'\fhole milk Bring the cream and milk to a boil and pour over the gelatin. Pour
500 G Whipping cream around 1/3 of the hot liquid onto the chocolate and whisk to
328 G Milk chocolate 46% obtain a smooth, glossy and elastic texture, signifying the emulsion
60 G Mass gelatin process bas bcgun. Add the _remaining milk taking care to
,

preserve this texture. When the chocolate mixture rcaches 35-40°

C, fold in the whipped cream. Use immediatcly. Blast freeze.

CARAMEL GANACHE LACTEE

120 G Sugar Heat the cream with the glucose and salt. Make a dry caramel with
45 G Liquid clarified butter the sugar. Add the butter and then stop the cooking with the hot
238 G Crcam UHT 35% cream mixture. Add a little of this mixture to the couverture and
15 G Glucose start cmulsifying. Gradually add the rcmaining liquid, preserving
135 G Milk chocolate 46% the texture of the emulsion. Blend to pcrfect the texture. Leavc to
set in the rcfrigerator for a few hours bcfore pipiog or !cave to
cool slowly to pour into frames.
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PRALINE PUFFED RICE

Mclt the couverture down, stir the praliné in foUowed by the
100 G Milk chocolate puffed riec. Be careful: the puffcd riec must be wcll coated in
450 G Praline hazclnut 50% praliné mixture to be protcctcd from humidity.
275 G Puffed cicc

VELOURSLAGrÉ

350 G Milk chocobtc Melt both ingredients down, process through :md use at a
150 G Cocoa butter temperature between 40 and 45°(.
QS G Omnge color

GLACAGE LAGrÉ

150 G Whole milk Simmer the rnilk. cream, glucose :md color. Meir the cbocobtes
110 G Crcam UHT and compound to 45 degrees. Pour the hot liquid into the
190 G Glucose cbocobte in 3 times to pcrfcct the emulsion. Scpararely beat the
QS G Red colot neutra! glue with the cai:�mcl theo add to the glaze. Blcnd all and
115 G Milk chocolate
use at 32 degrees.
85 G Dark chocolate 66%
85 G Bahibc 46%
209 G White chocolate
315 G Ivory compound
925 G Neutra! glaze
450 G Caramel Maison

=MONTAGE:
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MONTAGE:
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SALVADOR

CHOCOLATE SACHER- CRUNCHY ALMOND GIANDUJA- RASPBERRY COMPOTE­

RASPBERRY CREMEUX CHOCOLAT- DARI< CHOCOLATE MOUSSE- DARK GLAZE­
BLACKPAINT

INDMDUAL CAKE

CHOCOLATE SACHER

65 G Sugar Soften the almond paste by adding the egg yolks and whole eggs
215 G Almond paste 55% one by one theo add the 130 g of sugar. Beat to the ribbon stage.
105 G YokJ s Whip the whites to stiff peaks, gradually adding the rest of the
75 G \X'hole eggs sugar. Sift the cocoa powder and flour together. At the same time,
125 G Eggwhites melt the cocoa paste and the butter. Mix a small amount of the
65 G Sugar egg whites with the melted cocoa paste and butter to obtain a
50 G Flour type 45 smooth, light mixture. Add the almond paste, egg and cgg yolk
25 G Cocoa powder mixture to this. Fold in the dry ingredients, theo the rest of the
50 G Cocoa paste 100% egg whites. Bake in molds or rings or on baking tmys at
50 G Butter 180/200°C, clamper closed (one 40 x 60 cm sheet weights 600 to
1000 g).

CRUNCHY ALMOND GIANDUJA

134 G Butter Mclt the butter, cassonade and the flour. Add the almond slices,
134 G Cassonade then spread between 2 plastic sheet and sheets and reserve in
18 G Flour chiller for 2 hours. Bake the almond cruncby at 170°C uotil is
144 G Almood effùés getting golden brown color. Reserve in a dry place then crushed
into chuok. Mix delicatcly with the temper milk gianduja and
320 G Almood crunchy spread between plastic sheet then fteeze for montage.
128 G Gianduja rnilk

RASPBERRY COMPOTE

205 G Raspberry Puree Heat the pulp and whole raspberrics to 40°C, and theo add the
170 G Wholc frozen raspbcrry caster sugar mixed with the pectin NH. Bring to the boil and then
42 G Sugar set aside in the refrigerator .

7 G Pcctin NH
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RASPBERRY DARK CREMEUX CHOCO

Basic Custard

500 c Milk full fat Mix the cgg yolk� with the sugar without whitening. Bring the
100 G Egg yolks milk to the boil and pour onto the cgg yolks. Cook until the
50 c Sug:u mixture c:oats the back of a spoon at 84-85°C, sttain and use
immediatcly. After sttaining the hot custard, add the hot fruit pulp
250 c Basic custard and inverted sugar. Gndually pour over the chopped cboc:olate,
250 G lùspberry pulp stirrin g with a rubber spatula (as for a ganache) so as to obtain a
50 c lnverted sugar smooth, shiny and clastic texture. Finish with a hand-held mixer,
200 G Dark chocolate 66% taking ore not to introduce air and working at a temperature
above 35°C (45°C nuximum). This method ensures that the
creamy texture renwns supple even after freezing and thawing.

CHOCOLAT EMOUSSE

Basic Bomb Mix

240 G Egg yolks Poacb the egg yolkl:, whole eggs, sugar and water together at 82-
100 G Whole eggs 840C in a bain-marle. Beat at medium spccd. Stop before the
180 G Caster sugar mixture is completcly cold and mnke the mousse immediately.
120 G Wntcr Heat the milk, gtadunlly pour it onto the chocolate melted to 50-
550C for dark chocolate. Use n whisk to emulsify. Blcnd to perfect
110 G Milk full fat the emulsion. Whlp the crcnm. Check the temperature of the
320 c Basic Bomb Mi.x couverture is between 40-45°C, dcpcnding on the type of
400 G Whipping cream 35% MG couverture and thea stabilize if ncc:cssaty with a little of the
315 G Dark chocolate 66% whippcd cream. Finish by carcfuUy folding the rcsulting pâte à
bombe into the remaining whippcd crcam using a rubber spatula.
Use immediatcly.

DARKGLAZE

150 G Water Cook sugar, \Wter and glucose to 103 t. Add the condensed milk
300 G Sugar andgelatin mass. 3. Pour into the chocolate coverrure and mix.
300 G Glucose Use between 30-33 t
200 G Condensed milk
120 G Mass gelatin
330 G Dark chocolate
QS G Red color
QS G Gold metalic

BLACKPAINT

300 G Dark chocolate 66%

Mclt together and spray at 40"C the frozen cakes theo decorate.
150 G Cocoar butter
QS G Red colors
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PISTACHE 100%

PISTACHIO TENDER BISCUIT- CRUNCHY PISTACHIO- MOUSSE HALAWA PISTACHIO­

NAMELAKA PISTACHIO- GREEN PAINT- MIRROR GLAZE

INDIVIDUAL CAKE

PIS TACH IO TENDER BI SC UIT

245 G Whole pistachlo roasted ln the Robot coupe mix the pistachio; sugar and pistachio paste
45 G Pistachio paste theo add the tcmper wholc eggs gradually to perfect the emulsion.
200 G Sugar Pour in the melted butter and mix again for 2 minutes. Whip the
365 G Whole eggs i to meringue. Fold delicately the 2 mixtures
egg whites and sugar n
100 G Butter theo spread the biscuit on silpat and frame, bake at 180°C for 20
80 G Eggwhltes minutes. Reserve for ovemight in chiller before using.
50 G Sugar
QS G Orange 2est

CRU NCH Y PISTACH IO

CRUMBLE PISTACHIO

105 G Butter Mix ail the ingredients deücately. Spread the streusel onto the
42 G Sugar silpain mat and &ceze for hou.r. Bake at 120°C for 25 minutes.
137 G Flour Reserve for montage.
1.5 G Salt
32 G Pistacbio paste Callebaut

106 G White chocolate 33% Melt the ivory chocolate theo add the butter and the praline paste.
64 G ButteE Finish by adding the crumble and salt spread the crumble betweeo
212 G Pistacbio praline 2 plastic sheets and freeze.
317 G Crumble pistachio
3 G Fleur de Sel

MIRR OR GLAZE

127 G Water Cook watcr, sugar and glucose at 1 05°C, add the condensed milk
254 G Sugar following by the melted mass gelatin. Pour n
i to the mclted cocoa
254 G Glucose butter theo finish by adding the colors and bleod. Reserve the
171 G Coodenscd milk glazc for overnight in chiller. Use at 32°C on the frozen cakes.
119 G Cocoa butter
78 G Mass gelatin
QS G Green colors
QS G Gold metallic powder

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MOUSSE HALAWA PISTACHIO

BASIC CUSTARD CREAM

250 G Whole milk Bring the cream to the boil with the milk and pour the mixture
250 G Crearn over the eggs, previously mixed (but not beaten) with the sugar.
100 G Eggyolks Cook the mixture at 82-84°C until it coats the back of a spoon.
50 G Sugar Strain through a wire chinois and use immediately, or cool rapidly
and set aside in a refrigerator. Make an emulsion with the
500 G Basic custard pistachio paste and the custard. The temperature should be 45-
100 G Halawa 500C. If needs be, stabilize the emulsion by adding a small amount
70 G Gelatio mass of the lightly whipped cream. Fold the rest of cream delicately and
70 G Pistachio paste Callebaut use immediately.
400 G Whipping cream 35% MG

GREEN PAINT

Melt together the chocolate and cocoa butter add the colors then
700 G Ivory chocolate
blend perfectly. Use at 40°C on the froz.en cakes.
300 G Cocoa butter
QS G Green color lyposoluble
QS G Gold metallic powder

PISTACHIO NAMELAKA

200 G Milk full fat Melt the chocolate down to 45/50°C and weigh glucose out on
10 G Glucose top. Bring the milk to the boil, stir the softencd and drained
400 G Whipping cream gelatin in and strain through. Pour the hot liquid gradually in,
340 G White chocolate 33% stirring at the centre to obtain a smooth, sbiny and elastic texture.
24 G Mass gelatin Pour the liquid cold cream in and process with band held blender
90 G Pistacbio paste callebaut for few seconds. Leave to set in the refrigerator ovcrnigbt hefore
making the quenelles or piping the mixture.
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