‘‘I remember my first day as Head Chef at the Coach House by Michael Caines.

Damien sent me a text to wish

me luck & assure me he was looking forward to the next chapter and new challenge.
That’s why I look up to Damien so much. It’s not just the skill, the passion or drive that he has - nor the fact he’s
self taught and one of the hardest workers in the room;
It’s that he is still part of the team.
He teaches, creates & guides, all whilst producing some of the finest pastry work I have been lucky enough to eat
& see.’’

James ‘Nipper’ Checkley

Head Chef, ‘The Coach House by Michael Caines’ at Kentisbury Grange Hotel
 Damien Wager - Edible Art
I wish I could say the traditional quote of ‘my love of food came from the days baking cakes and making cookies
with my grandma when I was a young child’ etc, but the truth is, she can’t cook that well! She has two settings -
raw or well done.
In reality, I am unsure where my love of food come from.
We grew up poor, so my mum did the best she could with traditional home-cooked dinners; stews, pies, etc.
Desserts were a rarely seen luxury.
I was born in Chelmsford, Essex and moved to Cornwall when I was approaching my final two years of school. I
never wanted to be a chef. I attended college & after, took a university degree level course because I half-wanted
to be a Physical Education teacher - but that was only a stalling tactic as I was unsure what my ‘purpose’ was.
It was during my college years that my good friend Rikki, who is now a senior chef in a popular 2 Michelin star
restaurant in the UK, got me a pot-wash job alongside himself, part-time, to earn some extra money.
I left this job after a good stint, took another pot-wash position, and then started doing food prep jobs. You know
how the story goes - I was promoted to Commis, then Demi Chef De Partie, and so on.
By the time I ‘finished’ the university course, I was a Senior Chef De Partie and was in love with the industry.
I moved around some more, made some mistakes in and out of the kitchen, became Head Chef at a young age,
moved on again, and then fell out of love with the kitchen. I became mentally drained & emotionally drained.
I loved the atmosphere and togetherness of the kitchen - most of the time. But I couldn’t do it anymore.
I physically hated the idea of going to work, and that needed to change.
After a few weeks off feeling sorry for myself, I took a job where I was working as ‘back-up’ to a Head Chef,
which gave me time to have a play around. I discovered the Pastry section - and it was like a drug to me.
I became heavily invested and started researching into this new world.
I discovered chefs doing things I never thought possible, nor did I understand how they did it. But I wanted to
know.
Three years ago I made the transition fully and labelled myself as a ‘Pastry Chef’, teaching myself along the way,
be it by books, internet videos, or just asking people. I didn’t learn from a head pastry chef, and I dare say that has
its disadvantages, but it also has its positives as I focused on the style and areas that I wanted too, developing the
style that best suited my creativity and vision.
I have always wanted the best, and tried to expand the possibilities of what I am doing, compared to what I could
be doing.
It was with that in mind where my company, Edible Art, was derived.
Under this brand, I have hosted masterclasses all over the UK and recently, expanded my horizons into Europe.
Social media has been the biggest platform and stage for me to showcase what I can, and more importantly, want
to do. Using this platform and audience I have created, the opportunity to open my own patisserie is a
real possibility - a possibility I am fully focused on happening.
Three years ago I set myself the target of being one of the most well known pastry chefs in the county of
Cornwall, England - so please understand that writing this book is somewhat an overwhelming experience.
I hope you enjoy my debut book and take something away from it, as I have tried to put so much of ‘me’ into this
project.
- Damien Wager
 Forewords
“Edible Art” is not just a collection of stunning creations and thorough recipes, but it is a story of how
believing in yourself and following your passion leads to creating your own success. In just a few years,
Damien has accomplished as much as some Chefs do in a career. Having said that, it is quite ironic how his
admiration for pastry arts was discovered while he was miserably working on the savory side of the kitchen. It
was just one of those earth-shattering moments that change life forever. From then on, Damien relentlessly
mastered all facets of pastry and baking. His dedication, commitment and work ethic have catapulted him
onto the forefront of pastry and this is just the beginning.

Damien didn’t come from a long lineage of Chefs and was not surrounded by three Michelin star cuisine. His
love for food was a roller coaster ride of high and lows, but sometimes when you are completely lost, you find
yourself. He taught himself a foundation of pastry through trial and error; there was no mentor, no guide, only
himself to rely upon. He swiftly developed from being a student, to mastering this art, to becoming the
teacher... literally. His rise to success was quite visible on social media with his eye-catching desserts,
Intriguing flavour profiles and overall artistry.
Some of his signature plates like “Cherry, Chili & Dark Chocolate’’, “Lifelike Pear”, and “Peach Mille
Feuille”, demonstrate his range of creativity.

Under his company, Edible Art, he has been teaching master classes throughout the UK and is starting to
teach throughout Europe, which I am sure will continue to grow on a global level. In his debut book, you will
see the genius of a self-taught master who shares his pastry vision & techniques with crystal clear explanations.
His approach to pastry is fueled by his determination to succeed. Damien’s focus is opening his own patisserie,
where you can come and enjoy his pastry. He is definitely on track to accomplish that goal.
But, what lies in your hands is quite an accomplishment within itself. This book will teach you to get in touch
with your inner artist and create your own Edible Art.”

Jason Licker
‘James Beard’ Nominated Author of ’Lickerland’ & Award-Winning Pastry Chef
 ‘‘What is most rewarding about being a pastry chef? Being a pastry chef requires dedication, long hours and
working weekends and holidays. This industry is for those who are passionate.
It brings rewards in terms of “freedom of creativity”, being in control of your own products, and pleasing the
customers’ eyes and palate.

Chef Damien Wager has evolved in recent years creating his own style. His desserts are synonymous with
colour, textures and a presentation that attracts your attention.

There are few chefs I know that one can see a dessert and say that it is from that chef, and one of them is
Chef Damien.

I am convinced that you will be pleased reading and using this book: the recipes, photographs and the content
of the book are made for readers to understand the basic & advanced techniques of modern desserts.

Damien has succeeded in combining colours, flavours, decorations, and presentation.

There is an extraordinary sensitivity and gentle wisdom that seems to arise from his fingers and his brain,
offering us visual and gastronomic pleasure. This book will take us on a tour of desserts that have a modern
aesthetic, with outstanding photography.

I feel very proud of Damien's career, and I guarantee you will like his debut book.’’

Antonio Bachour
‘The Best Pastry Chef 2018’ & Owner of ‘Bachour Miami’
Four Time Author; ‘Bachour’, ‘Bachour Simply Beautiful’, ‘Bachour Chocolate’ & ‘Bachour The Baker’
 ‘‘When I first met Damien around 4 years ago, I knew there was something different about him.
He wasn’t focused, he was going through the motions - but he had something to offer.
He made the move into the pastry section a year or so after I met him, and it was from then that I noticed
something different about him.
As well as career goals and passion, everything else in his life started to fall into place and he started taking
everything more seriously. Pastry was his catalyst and something he knew from day one he could excel at.
He needed to ensure the rest of his life was in check to give him the best chance of succeeding, and over the
past 3 years, I’ve watched him grow, develop, plan & incorporate his company, Edible Art, as well as secure his
family & home life.
Damien could of course find a different photographer, or use a few to get a different perspective on his
creations, but he chooses to use myself solely for professional purposes, and for that, I am grateful.
Being there every step of the way throughout this project has been an amazing experience.
‘Edible Art’ the book is only the beginning & I’m sure that myself and Damien will be working on many more
projects to come, both in the immediate & long term future - Enjoy!’’

Jean - Phillipe Baudey ‘JP’

Owner of Faydit Photography - Sole Photographer for ‘Edible Art’
www.fayditphotography.com
 Dedications
Emma, you do everything for me which allows me to focus on all my projects such as this book, and for that I
am forever grateful. Your belief in what I do is more than my own - and that is what drives me.

This book wouldn’t have been possible without the man who sees what I cannot - JP aka ‘Mr. Faydit’.
You’ve seen the potential from day one, before I was a pastry chef, and I hope I’ve proven to be that ‘horse to bet
on’.
A special thanks has to go to Mrs. Faydit (Jane) who allowed me to destroy her kitchen on every photoshoot
which helped me to create this book. Each and every item in this book was finished in one way or another in
that kitchen.

My right hand man - Kacper. One day I’ll be following your recipes.

Laura & Henry, my videographers/web team. The guys responsible for my online classes & website where this
book was purchased - your hard work and always being contactable is a god send.

My KG family led by James;

Without you guys, this project would have been a lot harder and I’m proud to be part of the team.

Special thanks to Pavoni Italia & Valrhona Chocolate,

You guys produce the best products a pastry chef could want -
you make my work that bit easier, and your continued support is appreciated.

To ‘Forest Produce’ - Your support from day one will never be forgotten or taken for granted.

To all my supporters & followers - this project was only an option because of your interest & intrigue.
Without you, there would just be piles of this book sat in the corner.
Your love of what I do made my dream of immortalising my favourite recipes and creations a reality.

If you’re reading this, I thank you the most.

You parted with your hard earned money to purchase a piece of my imagination.

Pastry is fun. It’s messy. You get covered in chocolate and all sorts of sugary goodness.
Enjoy this book, but most of all, enjoy what YOU do.

- Damien Wager
Supported by
 Editor Notes
This book is designed to be accessible and understood by all levels of
pastry chef & enthusiast. There are a few points which are important to
remember when reading:
There are many types of gelatine, but for this book and the purpose of
accessibility, I opted to use bronze gelatine sheets. If you are using silver,
gold, powder of fish gelatine, please consult the product directions or the
internet for conversion charts. Vegetarian substitutes are also available.
For food colouring, I always use the ‘power flowers’ system. They are fat &
water soluble and suit my needs. This isn’t a product that can be sourced
everywhere so to make the book inclusive, colouring is labelled as ‘desired’
to allow the reader the opportunity to use their preferred or available
brand - for info on the system I use, email me using the details provided.
Most measurements are in grams as pastry chefs will have calibrated scales
to ensure accuracy. When possible, I always use pasteurised egg products,
so the egg whites, yolks & whole eggs will always show in grams
throughout this book. The use of ‘double cream’ here in the UK is the
same as the ‘heavy cream’ found elsewhere. This applies to some other
Ingredients such as ‘caster’ sugar. For alternatives in your region, please
consult the internet or local suppliers.
Chocolate preference - I use Valrhona. If this brand is unavailable or
financially not an option, I have also included the cocoa content present in
each variation to allow the reader to substitute the Valrhona chocolate for
an alternative product if they so wish.
Equipment - for ease of this book, the moulds used to produce the items as
pictured are detailed in the ‘assembly’, where applicable.
There are numerous molecular ingredients that can be used to create
similar or sometimes better consistencies, but to maintain the accessibility
of this book, internationally recognised products such as ‘agar agar’ have
been substituted into my recipes

Any questions or comments contact Damien via email

enquiries@edibleartpatisserie.com
 Contents:
Patisserie Favourites page 14

Peach & Raspberry page 16

‘Lifelike’ Strawberry page 20
Coffee & Caramelia 36% page 24
‘Lifelike’ Pear page 28
Cocoa nib & Pistachio page 32
Azelia 35% Apple page 36
Cherry, Chilli & Manjari 64% page 40
Vanilla, Macadamia & Tonka page 44
Honey, Lavender & Yoghurt page 48
Bahibe 46% & Lime page 52
‘Strawberries & Cream’ page 56

Individual Tarts page 60

Apple & Raspberry page 62

Salt caramel & Caraibe 66% page 66
Exotic Fruit page 70
Mint & Tulakalum 75% page 74
Strawberry & Basil page 78
Hazelnut & Vanilla custard page 82
Rose, Raspberry & Lychee page 86

Macarons page 90

Hazelnut & Azelia 35% page 92

Sour apple caramel page 94
Cocoa nib & Guanaja 70% page 96
 Bacon & Caramelia 36% page 98
Jivara 40% & Orange page 100
Tahitian vanilla & Vodka page 102
Pistachio & Cherry page 104
Raspberry & Passionfruit page 106
‘Peach Melba’ page 108

Entremets page 110

Orelys 35%, Muscovado & Tulakalum 75% page 112

Black Forest page 118
Exotic Fruits page 124
Pistachio & Strawberry page 130
Citrus page 136

Chocolate Bonbons page 142

‘Milk & Cookies’ page 146

Manjari 64% & Honey page 148
Wild strawberry, Lime & Marshmallow page 150
Mexican vanilla page 152
Passionfruit & Waina 35% page 154
Strawberry Inspirations page 156
Sea salt & Dulcey 32% page 158
Banana & Poppy seed page 160
Coconut & Tanariva 33% page 162
Speculoos, Cinnamon & Apple page 164
Lemon Verbena page 166
 Patisserie
Favourites
‘In this section of the book, I introduce you to the staple
items.
Here you will find a selection of ‘signature’ items that
have been developed over time and are due to become
the itinerary for future masterclasses.
Every patisserie needs products that become the
backbone of what they envisage and physically show
what the pâtissier is all about.
This is how I see ‘modern’ patisserie……’

Page 14
 Peach & Raspberry
Mille Feuille

Page 16
 Peach & Raspberry
Mille Feuille
‘Easy’ puff pastry: 3) Remove from the heat and leave to set fully
775g Bread flour (T55) before processing into a gel consistency. Pass
150g Unsalted butter, softened through a sieve to remove any lumps and then store
in a squeezy bottle ready for building the mille
10g Fine table salt
feuille.
300g Cold water
475g Frozen, 1cm cubed unsalted butter

Note - this recipe is ideal when a high rising puff pastry Peach crème patissiere:
isn't essential. It is less labour intensive and creates a good
result every time. 80g Egg yolk
65g Caster sugar
1) Start by cooling down the water so its really cold and
25g All purpose flour
leave to one side.
10g Cornflour
2) Using a mixer with the paddle, combine and mix the
200g Whole milk
bread flour, softened butter & fine salt.
50g Peach puree, white or blood
3) Add in the water and mix well until combined, but do
1) Combine the egg yolk & caster sugar in a metal
not over work.
bowl & cook out over water, whisking until light
4) Remove from the mixer, add in the frozen, cubed and fluffy
butter and work the dough until the butter is just
2) Add in the cornflour & all purpose flour and
combined into the ‘dough’. Shape into a square and
whisk to combine & thicken.
refrigerate for an hour.
3) Transfer into a pan, add in the milk & puree, and
5) Using a rolling pin, keeping the dough as ’square’ as
cook out over medium heat until the mixture
possible. Roll the dough and ‘laminate’ 6 times, by
becomes thick, ensuring the crème patissiere
folding the dough back on itself, leaving to rest in the
doesn’t ‘catch’.
fridge for half an hour after every third turn. Ensure you
leave the pastry in a square shape after each process. 4) Pour into a suitable container & leave to cool in
the fridge before transferring into a piping bag once
6) Roll the pastry 4mm thick, and cut to size. Bake the
set.
pastry pressed between parchment paper lined trays at
190 degrees Celsius for 28 minutes approximately, until
golden brown. Remove from the tray and allow to cool. Compressed white peach:

Raspberry gel: 100g Stock syrup

50g White peach, 5mm diced
180g Raspberry puree
1 Teaspoon of fresh Coriander leaves, chopped
20g Water
2 Drops of peach essence, your brand preference
20g Caster sugar
1) Place all ingredients into a vacuum pack machine
2g Agar agar
sealable bag and seal all together, ensuring the bag
1) Combine the caster sugar & agar agar together and mix is as air tight as possible.
well. In a pan, heat the raspberry puree & water up until
2) Leave for two hours before opening and using,
simmering.
this allows the flavours to become fully absorbed
2) Add in the sugar/agar mixture and whisk well. ‘Cook’ the into the peach. Once the bag is open, store in an air
mixture until it reaches 86 degrees in order to activate the tight container and use within 3 days.
agar correctly.
Assembly:
‘This is a simple, classic style dessert that doesn’t require too
many ‘bells and whistles’ to get the job done.
Once the puff pastry rectangles are cooked, they can be cooled
fully and stored in a tub for up to five days, before they start to
taste stale or soften.
Symmetry is important with a dessert like this, so try and ensure
if replicating the mille feuille pictured, you pipe the same amount
of crème patissiere on the bottom piece as you do the middle.
I opted for two rows of five on each, with the raspberry gel piped
in between the two rows, hidden from the eye until the mille
feuille is broken into.
I finished with three more offerings of crème patissiere on top
with some compressed peach, freeze dried raspberry pieces &
fresh coriander flowers.’

Page 19
 ‘Lifelike’ Strawberry

Page 20
 ‘Lifelike’ Strawberry
Valrhona Ivoire whipped ganache: White chocolate ‘shell’:
250g Double cream 200g Valrhona Ivoire 35%
25g Caster sugar 200g Cocoa butter
5g Bronze gelatine sheets
1) Combine and melt both together ensuring the
130g Valrhona Ivoire 35%
mixture does not exceed 55 degrees Celsius.
230g Double cream, cold
2) Process with a hand blender and use at 35
1) Bring 250g double cream & caster sugar to the simmer, degrees.
before adding in the gelatine sheets, once softened. Note, if you wish to colour this component, do so
2) Pour the mixture over the Ivoire & process with a when you are melting the two together.
hand blender, before pouring in the cold cream and
processing once more until emulsified.
Strawberry mirror glaze:
3) Allow to set in the refrigerator before whipping to soft 90g Strawberry puree
peaks and transferring into a piping bag. 20g Water
200g Caster sugar
225g Glucose syrup
Strawberry compote insert: 28g Bronze gelatine sheets
150g Condensed milk
250g Strawberry puree
100g Valrhona absolu cristal neutral glaze
50g Water
230g White chocolate
30g Caster sugar
Red colouring, as desired
3g Agar agar
100g Diced, fresh strawberries 1) In a suitably sized jug, combine the white
chocolate, condensed milk & absolu cristal and leave
1) In a metal bowl, combine the caster sugar & agar agar to one side.
and leave to one side. In a pan, heat the strawberry puree
2) Soak the gelatine sheets in cold water, and
& water until simmering.
squeeze out any excess water once soaked so they
2) Add in the sugar/agar mixture and whisk well. ‘Cook’ are ready to use.
the mixture until it reaches 86 degrees Celsius in order to
3) In a pan, combine the strawberry puree, water,
activate the agar agar correctly.
caster sugar & glucose syrup and bring up in
3) Remove from the heat and leave to set fully before temperature to 65 degrees Celsius.
processing into a gel consistency. Pass through a sieve to
4) Stir in the gelatine sheets, and then pour the
remove any lumps.
mixture over the chocolate mixture from earlier.
4) Stir in the diced strawberries and fill evenly into the
5) Process with a hand blender ensuring all bubbles
desired mould before freezing until firm.
are removed, before adding in the colour as desired
and processing some more. Use at 35 degrees
Celsius.

Page 22
Assembly:
‘For this dessert I use two Pavoni moulds, codes AF003 & Once frozen, use the remaining whipped ganache to
AF002. These are two-part silicone moulds and one is create the strawberry shape simply by piping and
used to create the insert and the other the ‘housing’ for it. smoothing over using a palette knife.
Start by filling the AF003 with the insert mixture, and This is frozen again, and then dipped into the shell
once frozen, remove and keep to one side. Next, pipe the mixture, which will set near instantaneously, before being
whipped ganache into the first half of the AF002 mould, dipped into the mirror glaze., and the excess allowed to
place the frozen insert on top, and then fill the remaining drain.
space with more whipped ganache before freezing.
Finish as desired. The ‘Lifelike Strawberries’ pictured are
finished with a real strawberry stem & Chia seeds.’
 Coffee & Caramelia 36%
Petit Gateau

Page 24
 Coffee & Caramelia 36%
Petit Gateau
Coffee & Walnut cake: Valrhona Caramelia 36% bavarois:
225g Unsalted butter, softened 8g Bronze gelatine sheets
300g Caster sugar 500g Double cream
280g Whole eggs 100g Caster sugar
100g Walnuts, processed into a fine powder 325g Whole milk
50g Espresso, cold 210g Egg yolk
100g All purpose flour 75g Caster sugar
10g Baking powder 450g Valrhona Caramelia 36%
Pinch of salt
1) Whip the double cream to soft peaks and reserve in the
1) Start by creaming the butter & sugar together in a stand fridge for later. Meanwhile, Soak the gelatine sheets,
mixer until fluffy. strain out the excess water, and leave to one side.
2) Add the whole eggs, gradually, scraping the mixture 2) In a large bowl, whisk the egg yolk & 75g caster sugar
away from the sides of the bowl if needed, before adding in until light & fluffy. Combine the 100g caster sugar & milk
the combined, sifted all purpose flour, baking powder & and bring to a light simmer, before pouring the hot
salt. mixture over the whisked egg yolks/sugar.
3) Finally, add in the walnut powder & cold espresso, 3) Add in the chocolate & whisk to combine, before
before spreading thinly in a greaseproof lined tray and returning to the heat and cooking to 84 degrees Celsius.
baking at 170 degrees Celsius for approximately 16-18 The mixture should coat the back of a metal spoon.
minutes, until a skewer inserted comes out clean. Whisk in the gelatine sheets to dissolve, before passing
the mixture through a sieve. Allow to cool to 20 degrees
Coffee cremeux: Celsius, before folding into the whipped cream and
5g Bronze gelatine sheets transferring into a piping bag.
65g Egg yolk
Cocoa butter for spraying:
30g Caster sugar
To temper the cocoa butter ready to spray, follow the
5g Coffee beans, ground
seeding method technique on page 144, using the
45g Espresso, cold guidelines outlined for dark chocolate. Colour white and
230g Double cream always use the spray/cocoa butter at 32 degrees Celsius.
To achieve the milk chocolate ‘velvet’ effect, use the
1) Soak the gelatine sheets in cold water, strain out the
recipe/method on page 69.
excess when soft, then leave to one side for later.

2) In a pan, bring the cream, coffee beans & espresso up to Assembly:

a simmer. In the meantime, combine and whisk the egg
‘To build the gateau, I used two Pavoni moulds:
yolk & caster sugar in a metal bowl.
the PX4364 ‘Gummy’ & PX4346 ‘Mister Mignon’.
3) Once simmering, pour the hot mixture over the egg/
sugar and whisk to combine. Return to the heat and cook
Start by portioning the walnut cake & frozen coffee
out until 84 degrees Celsius, whisking throughout.
cremeux to relevant sizes. Pipe a layer of the bavarois into
the ‘gummy’ mould, before placing a layer of cremeux,
4) Add in the softened gelatine sheets, whisk to dissolve, followed by more bavarois, finishing off with a layer of
before pouring into s suitably sized tray and freezing solid walnut cake. Use the excess bavarois to fill the PX4346
ready for cutting relevant shapes/sizes & building the petit mould that sits on top of the gateau.
gateau.
Freeze both moulds solid, before demoulding and
spraying as directed. I finished these particular ones with
a tempered chocolate shard.’

Page 26
 ‘Lifelike’ Pear

Page 28
 ‘Lifelike’ Pear
Valrhona Orelys whipped ganache: Cocoa butter for spraying:
230g Double cream To temper the cocoa butter ready to spray, follow the
15g Caster sugar seeding method technique on page 144, using the
4g Bronze gelatine sheets guidelines outlined for dark chocolate. Colour the cocoa
140g Valrhona Orelys 35% butter in two shades of green to create the shadow effect
you can see on the pears I have created for this book.
230g Double cream, cold
Always spray/use the cocoa butter at 32 degrees Celsius.
1) Bring one part of the double cream with the caster ‘For advice and guidance on what spray gun &
sugar to the simmer, before adding in softened compressor is best for you and your work load, please feel
gelatine sheets. free to contact myself by the means indicated at the front
2) Pour the mixture over the Orelys chocolate & of this book or via social media. It took me a while to find
process with a hand blender, before pouring in the the right gun/compressor combination and I know the
cold cream and processing once more until experimentation of buying multiple options to see if they
emulsified. are suitable is an expensive route to take!’

3) Allow to set in the refrigerator before whipping to

soft peaks and transferring into a piping bag. Chocolate stems:
150g Dark chocolate
Pear & Anise insert: 15g Caster sugar
200g Pear puree Cocoa powder, for dusting/coating
100g Water
1) In a food processor, process the caster sugar &
4 Pieces of star anise
dark chocolate on a ‘pulse’ setting if possible.
40g Caster sugar
3g Agar agar 2) Keep pulsing until a ‘paste’ like consistency has
formed. Remove the mixture and use the cocoa
80g Diced, fresh pear
powder to dust the work surface and coat your
30g Diced, fresh apple (Braeburn)
fingers so the mixture doesn’t stick, before rolling
1) In a metal bowl, combine the caster sugar & agar out the stem shapes as roughly or as neat as you like.
agar together, mix well and leave to one side. In a
3) Place the rolled ‘stems’ in an air tight container
pan, heat the pear puree, water & star anise until
with some cocoa powder and store until ready to
simmering.
use.
2) Once the mixture has been simmering for 5
*Note - the chocolate/caster sugar may take a while
minutes, take off the heat, cling film the pan tight,
to form the paste like consistency required. It will go
and leave to infuse for an hour in the fridge. Then,
through the stages of being solid chocolate, to a ‘soil’
strain through a sieve to remove the star anise and
like consistency, before the heat of the processor and
any traces left behind, before returning to the heat
friction cause the chocolate to heat slightly, therefore
once more.
forming a consistency that isn't quite melted, but no
3) Add in the sugar/agar mixture and whisk well. longer solid. If you leave the mixture too long, then
‘Cook’ the mixture until it reaches 86 degrees the chocolate will melt fully and the process will
Celsius in order to activate the agar agar correctly. need to be started again. Once rolled, the stems will
4) Remove from the heat and leave to set fully set up and solidify in time.
before processing into a gel consistency. Pass
White chocolate shell:
through a sieve to remove any lumps.
Use the same recipe & method on page 22.
5) Stir in the diced pear & apple, before filling the
desired mould and freezing until firm.
Assembly:
‘For this dessert I use two Pavoni moulds, codes AF003
& AF002. These are two-part silicone moulds and one is
used to create the insert and the other the ‘housing’ for it.
Start by filling the AF003 with the insert mixture, and
once frozen, remove and keep to one side. Next, pipe the
whipped ganache into the first half of the AF002 mould,
place the frozen insert on top, and then fill the remaining
space with more whipped ganache before freezing.
Once frozen, use the remaining whipped ganache to
create the ’pear’ shape simply by piping and smoothing
over using a palette knife. This process may need to be
repeated in several stages to get the shape correct. Be sure
to store the ‘pears’ in the freezer in between each ‘build’.
This is then frozen again, before being dipped into the
shell mixture (which will set near instantaneously) before
being sprayed as directed.
Finish as desired, but I chose to use the ‘two tone green’
effect finished with dustings of cocoa powder in subtle
amounts to create the ‘bruising’ or spots associated with a
real pear, before finishing off with the solidified stem.’

Page 31
 Cocoa nib & Pistachio
Petit Gateau

Page 32
 Cocoa nib & Pistachio
Petit Gateau
Pistachio Joconde sponge: *Note - If you wish to replicate my gateau pictured,
150g Ground almonds reserve some of the cremeux after pouring into the tray
50g Skinless pistachios, processed until fine and fill the Pavoni PX4346 mould and place in the
160g Icing sugar freezer, ready for demoulding and finishing with the
20g All purpose flour green mirror glaze later.
175g Whole eggs Cocoa nib mousse:
125g Egg whites
12g Bronze gelatine sheets
35g Caster sugar
100g Cocoa nibs
1) In a stand mixer, use the paddle attachment and
25g Dark chocolate
combine the ground almonds, fine pistachios, all
150g Whole Milk
purpose flour & icing sugar with the whole eggs to
75g Egg yolk
create a ‘paste’ like consistency.
125g Double cream
2) In a separate bowl, make a French meringue with
50g Caster sugar
the egg whites & caster sugar.
140g Double cream
3) Fold the meringue into the ‘paste’ in three parts,
1) Soak the gelatine sheets, squeeze out the excess water
until the mixture becomes more like a batter
and leave to one side for use. Also, whip the 140g double
consistency than the thick paste before.
cream to very soft peaks and leave in the fridge to remain
4) Spread the cake batter into a greaseproof lined cool.
tray and bake at 190 degrees Celsius for
2) In a metal bowl, combine the egg yolk & caster sugar
approximately 8-10 minutes until the cake feels
and whisk to combine. Meanwhile, in a pan, combine the
springy to the touch. Allow to cool fully.
cocoa nibs, whole milk & 125g double cream and bring to
Pistachio cremeux: the boil.

7g Bronze gelatine sheets 3) Once boiling, pour the hot mixture over the egg/caster
200g Double cream sugar mixture, and whisk to combine. Add in the 25g
dark chocolate and stir some more to incorporate into the
50g Whole milk
mix, before returning the whole mixture back onto the
140g White chocolate
heat.
150g Skinless pistachios
4) Cook the mixture until it reaches 86 degrees Celsius.
1) Start by soaking the gelatine sheets in cold water, Remove from the heat and add in the strained, softened
straining out the excess, and then leaving to one gelatine sheets. Emulsify the mousse with a hand
side. blender, before folding through the whipped cream and
2) Next, put the double cream, milk & pistachios in transferring into a piping bag ready for building.
a pan and bring to the boil. White / Green mirror glaze:
3) Place the white chocolate & strained gelatine 250g Water
sheets in a suitably sized jug, before pouring the
450g Glucose
boiling mixture into the jug. Process with a hand
380g Caster sugar
blender to break down the pistachios and emulsify
58g Bronze gelatine sheets
the mixture fully.
340g Condensed milk
4) Pour into a cling film lined tray and put in the 180g Valrhona absolu cristal neutral glaze
freezer to set fully before cutting into relevant shapes 460g White chocolate
needed for building the petit gateau.
White or Green heat stable colouring, as desired
1) In a suitably sized jug, combine the white
chocolate, condensed milk & absolu cristal and
leave to one side.
2) Soak the gelatine sheets in cold water, and
squeeze out any excess water once soaked so they
are ready to use.
3) In a pan, combine the water, caster sugar &
glucose syrup and bring up in temperature to 65
degrees Celsius.
4) Stir in the gelatine sheets, and then pour the
mixture over the chocolate mixture from earlier.

5) Process with a hand blender ensuring all

bubbles are removed, before splitting into two
jugs ready for colouring.

6) Colour one part white, and one part green to

replicate the gateau created in this book. Always
use the glaze at 35 degrees Celsius.

Assembly:
‘For this petit gateau I used two Pavoni moulds;
PX4346 ‘Mister Mignon’ & the larger mould,
PX4361 ‘Tulum’.
To start, cut your pistachio cremeux into the
relevant sizes required to fit the mould. If copying
this exact design, you should already have some
cremeux frozen into the PX4346 mould.
Next, cut the joconde sponge into the same size
pieces as the cremeux, and place all to one side.
Now, with the ‘Tulum’ mould, begin by piping a
layer of the cocoa nib mousse, followed by the
piece of pistachio cremeux. Pipe some more
mousse, near enough to the top of the mould,
before finishing with the layer of pistachio sponge.
Place the mould in the freezer and freeze until
firm enough to demould. Next, prepare your
mirror glazes ready to glaze each as directed.
Finish by placing the green glazed cremeux on
top of the white glazed gateau, accompanied by
some extra cocoa nib pieces scattered around the
sides. I also included an extra visual effect by
adding a chocolate bonbon to sit pride of place
upon the finished petit gateau.’

Page 35
 Azelia 35% Apple

Page 36
 Azelia 35% Apple

Valrhona Azelia 35% whipped ganache: Milk chocolate ‘shell’:

255g Double cream 200g Milk chocolate (no more than 46%)
5g Bronze gelatine sheets 220g Cocoa butter
160g Valrhona Azelia 35%
1) Combine and melt both together ensuring the mixture
240g Double cream, cold
does not exceed 55 degrees Celsius.
1) Start by soaking the gelatine in cold water, before
2) Process with a hand blender and use at 35 degrees.
straining the excess water away. Next, bring the
255g of double cream to a light simmer, before
adding in strained, softened gelatine sheets.
Milk chocolate mirror glaze:
2) Pour the hot mixture over the Azelia chocolate & 220g Condensed milk
process with a hand blender, before pouring in the 315g Caster sugar
cold cream and processing once more until 340g Glucose
emulsified fully. 185g Water
3) Allow to set in the refrigerator before whipping to 345g Milk chocolate
soft peaks and transferring into a piping bag. 140g Valrhona absolu cristal neutral glaze
45g Bronze gelatine sheets
Apple caramel insert:
5g Yellow heat stable powder colouring, as desired
200g Pressed apple juice
50g Water 1) In a suitably sized jug, combine the milk
50g Caster sugar chocolate, condensed milk & absolu cristal then
2g Agar agar leave to one side.

20g Icing sugar 2) Soak the gelatine sheets in cold water, and
120g Diced, fresh apple (Granny Smith) squeeze out any excess water once soaked so they
are ready to use.
1) First, caramelize the caster sugar until golden,
before adding in the diced apple. Allow to 3) In a pan, combine the water, caster sugar &
caramelize further, without burning, before glucose syrup and bring up in temperature to 65
removing from the heat and allowing to cool down degrees Celsius.
on a silicone mat. 4) Stir in the gelatine sheets, and then pour the
2) Next, combine the water & pressed apple juice mixture over the chocolate mixture from earlier.
and bring to a light simmer. Meanwhile, in a small 5) Process with a hand blender ensuring all
bowl, whisk together the agar agar & icing sugar. bubbles are removed, before adding in the yellow
3) Once simmering, add in the icing sugar/agar colouring and processing some more. Always use
mixture and proceed to ‘cook out’ the agar by the glaze at 35 degrees Celsius, and store in an air
increasing and maintaining a temperature of 86 tight container or vacuum bag to avoid any
degrees Celsius for a minute or two in order to contamination that could affect the quality of the
‘activate’ the agar correctly. glaze.

4) Remove from the heat and leave to set fully *Note - the yellow colouring isn't essential for a
before processing into a gel consistency. Pass milk chocolate glaze. I add it in as it creates a
through a sieve to remove any lumps. slight metallic effect and a more ‘caramel’
coloured product. Add in some gold powder as
5) Stir in the caramelized apple, before filling the
well to create a fully metallic glaze.
mould and freezing until firm.

Page 38
Assembly:
‘For this dessert I use the same two Pavoni
moulds as the other ‘fruits’; codes AF003 &
AF002. These are two-part silicone moulds
and one is used to create the insert and the
other the ‘housing’.
Start by filling the AF003 with the insert
mixture, and once frozen, remove this and
keep to one side. Next, pipe the whipped
ganache into the first half of the AF002
mould, place the frozen insert on top, and
then fill the remaining space with more
whipped ganache before freezing.
Once frozen, use the remaining whipped
ganache to create the ‘apple’ shape simply by
piping and smoothing over using a palette
knife. This process may need to be repeated
in several stages to get the shape correct.
Be sure to store the ‘apples’ in the freezer in
between each ‘build’.
This is then frozen again, before being
dipped into the shell mixture and then
glazing as directed.
Finish as desired, but I chose to crystalize
some hazelnuts, and attach thin slices to the
glazed ‘apple’, accompanied by a green
isomalt sugar stem.’
 Cherry, Chilli &
Manjari 64%
Petit Gateau

‘To create the sable bases I use to sit my petit gateau

on, and in this case, use as a decorating base for the
top of the petit gateau, simply use the basic
chocolate or plain sable recipe (depending on
preference) used to create some of the tarts within
this book.
The best way to ensure they are even in shape and
have no ‘rise’, accompanied with the ‘dotted’ effect,
is to bake them between perforated baking mats.
This will ensure, if baked from frozen, that there is
no rise and the perforated effect is consistent.’

Page 40
 Cherry, Chilli & Manjari 64%
Petit Gateau
Chilli & chocolate sponge sheet: Valrhona Manjari & cherry mousse:
145g All purpose flour 8g Bronze gelatine sheets

35g Cocoa powder 190g Whole milk

115g Dark soft brown sugar 40g Double cream

3g Baking powder 330g Valrhona Manjari 64%

3g Bi-carb 500g Double cream

1 Teaspoon chilli powder 50g Fresh cherries, de-stoned & finely chopped

130g Valrhona Manjari 64%, melted 1) Soak the gelatine sheets in cold water, strain out
115g Whole milk the excess water, then leave to one side for use later.
120g Vegetable oil 2) Combine the milk with the 40g of cream and
30g Egg whites begin to heat until boiling. In the meantime, lightly
40g Egg yolks whip the 500g double cream and keep cold in the
fridge.
1) In a mixing bowl, combine the all purpose flour,
dark soft brown sugar, bi-carb, baking powder, chilli 3) Once boiling, remove from the heat and stir in the
powder & cocoa powder. softened gelatine sheets to dissolve. Immediately
pour the hot mixture over the chocolate and process
2) In a separate bowl, combine and whisk together
with a hand blender until smooth and completely
the melted dark chocolate, vegetable oil, whole milk
emulsified.
and both the egg whites, and egg yolks.
4) Allow to cool to 40 degrees Celsius before folding
3) Gently fold the two together ensuring both parts
the chocolate mixture with the lightly whipped
are combined. Spread the mixture evenly onto a
cream & chopped cherries. Once incorporated,
greaseproof lined tray and bake for between 12-15
transfer into a piping bag ready for building.
minutes at 180 degrees Celsius until the cake is firm
to the touch and springs back when pressed.
Deep red mirror glaze:
Chilli & cherry confit: 250g Water
410g Cherry puree 450g Glucose
110g Caster sugar 380g Caster sugar
16g Pectin NH 58g Bronze gelatine sheets
30g Water 340g Condensed milk
75g Glucose 180g Valrhona absolu cristal neutral glaze
1 Teaspoon chilli powder 460g White chocolate
Red heat stable colouring, as desired
1) In a small bowl, whisk to combine the caster
1) In a jug, combine the white chocolate,
sugar & pectin.
condensed milk & absolu cristal.
2) In a pan, heat up the cherry puree, water, chilli
2) Soak the gelatine sheets in cold water, and
powder & glucose until it begins to boil.
squeeze out excess water once soft. In a pan,
3) Add in the sugar/pectin and whisk well to combine the water, caster sugar & glucose and
dissolve. Once it begins to boil again, pour into a bring up in temperature to 65 degrees Celsius.
cling film lined tray and store in the freezer until set.
3) Stir in the gelatine sheets, and then pour the
Once set, cut the confit into relevant sized pieces.
mixture over the chocolate mixture. Process with
a hand blender ensuring all bubbles are removed,
before colouring. Use the glaze at 35 degrees.
Page 42
Assembly:
‘This is one of my favourite flavour combinations
featured within this book. To create the gateau pictured
below, I used the Pavoni mould PX4353S ‘Pastel’.
Start by ensuring your cherry confit insert & chocolate
sponge are cut to the relevant sizes required. Begin by
piping a layer of chocolate/cherry mousse, followed by
placing the cherry confit on top. Next, pipe more mousse
near enough to the top of the mould, followed by a layer
of the chocolate sponge to make it flush, scraping away
any excess mousse. Freeze solid, then demould and glaze
as directed.
Finish by placing a smaller chocolate sable ‘base’
on top, followed by three de-stoned cherries
and a red Isomalt sugar spiral.’
 Vanilla, Macadamia & Tonka
Petit Gateau

Page 44
 Vanilla, Macadamia & Tonka
Petit Gateau
Vanilla sheet cake: Opalys 33% & Macadamia mousse:
200g Whole eggs 8g Bronze gelatine sheets
80g Egg yolk 320g Double cream
3 Vanilla pods, seeded 50g Egg yolk
175g Caster sugar 35g Caster sugar
75g All purpose flour 435g Valrhona Opalys 33%
30g Caster sugar 50g Macadamia nuts, chopped
160g Egg whites 330g Double cream

1) Start by whisking together the egg yolk, whole 1) Soak the gelatine and then leave the strained,
eggs, 175g caster sugar & vanilla seeds until light and softened sheets to one side for now. Next, in a pan,
fluffy. combine the egg yolk, caster sugar & 320g double
2) Next, sieve the all purpose flour into the egg cream and begin to cook out like an ‘anglaise’.
mixture and fold through gently, but thoroughly. 2) Lightly whip the 330g double cream to very soft
Make a French meringue with the 30g caster sugar peaks and store in the refrigerator until required.
& egg whites until stiff peaks are formed.
3) Once the ’anglaise’ reaches 86 degrees Celsius,
3) Fold the meringue into the fluffy egg/flour maintain the temperature for a couple of minutes,
mixture until both are incorporated fully. Spread the whisking throughout, before removing from the
cake batter into a greaseproof lined tray and bake at heat and adding in the softened gelatine sheets.
160 degrees Celsius for 14-16 minutes, until slightly
4) Dissolve fully, before pouring the mixture over
golden and a skewer inserted comes out clean.
the white chocolate & macadamia nuts. Process with
Vanilla & Tonka namelaka: a hand blender until smooth. There will be some
texture remaining from the nuts.
180g Valrhona Opalys 33%
125g Whole milk 5) Allow to cool to 36 degrees Celsius before folding
into the whipped cream. Once homogenous, transfer
1 Vanilla pod, seeded
into a piping bag ready for constructing the gateau.
! Tonka bean, grated
5g Bronze gelatine sheets
White mirror glaze:
10g Caster sugar
180g Double cream, cold 250g Water
1) Soften the gelatine sheets in cold water, squeeze 450g Glucose
out the excess and keep to one side. 380g Caster sugar

2) Combine the caster sugar, vanilla seeds, grated 58g Bronze gelatine sheets
tonka bean & milk and bring to a light simmer. Pour 340g Condensed milk
the hot mixture over the chocolate and process with 180g Valrhona absolu cristal neutral glaze
a hand blender. 460g White chocolate
3) Add in the softened gelatine & process again. White heat stable colouring, as desired
Once dissolved, pour in the cold double cream and 1) In a jug, combine the white chocolate,
emulsify with the hand blender once more. condensed milk & absolu cristal.
4) Once smooth, pour into a cling film lined tray and 2) Soak the gelatine sheets in cold water, and
freeze solid before portioning into the relevant sized squeeze out the excess water. In a pan, combine
pieces ready for building the gateau. Keep frozen the water, caster sugar & glucose syrup and bring
until ready to build. up in temperature to 65 degrees Celsius.

Page 46
3) Stir in the gelatine sheets, and then pour the hot liquid
over the chocolate mixture from earlier. Process with a
hand blender ensuring all bubbles are removed, before
colouring as desired. Use the glaze at 35 degrees. Store
excess in an airtight tub or vacuum packed bag, to ensure
nothing can enter the glaze and effect the shine.
*Note - the best way to bring your glaze back up to the
working temperature once set, is to remove from the
fridge, leave to stand at room temperature for 4 hours
before placing in the microwave for 30 seconds at a time,
then processing with a hand blender to create the original
consistency once again.

Cocoa butter for spraying:

To temper the cocoa butter ready to spray, follow the
seeding method technique on page 144, using the
guidelines outlined for dark chocolate. To colour, use a
heat stable white colouring, brand as desired, following
the instructions as directed. Always spray/use the cocoa
butter at 32 degrees Celsius.

Assembly:
‘I used two Pavoni moulds to make this simple looking
gateau; PX4321 ‘Planet’ & PX4323 ‘Planet Mignon’.
Start by preparing both the vanilla cake & the namelaka
inserts, cutting two round pieces big enough to fit flush
inside the silicone mould.
First, pipe a thin layer of the macadamia mousse, followed
by the namelaka insert. Pipe more mousse, before finishing
the gateau with the sponge layer. Freeze fully before
attempting to demould.
For the ‘Planet Mignon’ mould, I used some excess mousse,
just to create a visually impressive gateau. However - you
could use this mould to add a fourth element to the build
process.
Once frozen, glaze the ‘Planet’ mould as directed & spray
the ‘Planet Mignon’ mould as instructed before sitting on
top of the glazed gateau. Finish with a white chocolate
band, crystalized vanilla & macadamia pieces.’
 Honey, Lavender & Yoghurt
Petit Gateau

Page 48
 Honey, Lavender & Yoghurt
Petit Gateau
Honey & Lavender genoise: 1) Combine all ingredients and process with a hand
blender until smooth
300g Whole eggs
2) Sieve the mixture into a siphon gun and charge
125g Caster sugar with two cannisters. Leave to ‘rest’ for 4 hours.
50g Honey
3) Fill small plastic containers half full with the
1 Teaspoon fresh, chopped lavender
sponge mixture, and then ‘cook’ in a microwave on
165g All purpose flour full power for 60 seconds. Remove from the
50g Unsalted butter, softened microwave and allow to cool fully before removing
from the containers. Store in airtight containers.
1) In a stand mixer, whisk the eggs & caster sugar
until they become thick and fluffy. Yoghurt & Honey mousse:
2) Sift the flour into the egg/sugar mix and fold
150g Caster sugar
through thoroughly, until it becomes thick and a
180g Double cream
ribbon can be formed.
150g Egg yolk
3) Combine the honey, butter & lavender and add
10g Bronze gelatine sheets
into the ribbon mixture and fold until a cake batter
100g Natural yoghurt
has formed. Spread into a prepared baking tray and
bake at 180 degrees Celsius for 16-18 minutes until 25g Honey
the cake springs back when touched. Leave to cool. 230g Double cream

1) Make an ‘anglaise’ with the caster sugar, 180g

Lavender jelly: double cream & egg yolk. Meanwhile, soak the
gelatines sheets in cold water and when soft, strain
100g Caster sugar
the excess water and leave to one side.
100g Water
3g Bronze gelatine sheets 2) Cook the anglaise until it reaches 84 degrees
Celsius, before removing from the heat and stirring
1 Teaspoon fresh lavender or Lavender essence
in the gelatine sheets to dissolve. Lightly whip the
1) Soak the gelatine in cold water, strain out the 230g of double cream and leave in the fridge to keep
excess water when soft, then leave to one side. cool.

2) Combine the water, caster sugar & lavender of 3) Allow the anglaise to cool to 30 degrees, then add
choice and begin to bring up in temperature. Leave in the natural yoghurt & honey and use a hand
simmering for 2 minutes before removing from the blender to emulsify together. Finally, fold the
heat, stirring in the gelatine to dissolve, and then anglaise/yoghurt into the whipped cream until
straining through a sieve. homogenous, before transferring into a piping bag
ready for building.
3) Leave to set fully in a lined tray before cutting the
relevant sizes required to build the gateau.
Purple mirror glaze:
Yoghurt microwave sponge: 250g Water
250g Egg whites 450g Glucose
50g Caster sugar 380g Caster sugar
10g Milk powder 58g Bronze gelatine sheets
15g Yoghurt powder 340g Condensed milk
40g Natural yoghurt 180g Valrhona absolu cristal neutral glaze
75g Ground almonds 460g White chocolate
50g All purpose flour Purple heat stable colouring, as desired
1) In a suitably sized jug, combine the white
chocolate, condensed milk & absolu cristal and
leave to one side.
2) Soak the gelatine sheets in cold water, and
squeeze out any excess water once soaked so they
are ready to use.
3) In a pan, combine the water, caster sugar &
glucose syrup and bring up in temperature to 65
degrees Celsius.

4) Stir in the gelatine sheets, and then pour the

hot liquid over the chocolate mixture from earlier.

5) Process with a hand blender ensuring all

bubbles are removed.
6) Colour the glaze purple to replicate the gateau
created in this book. Always use the glaze at 35
degrees Celsius.

Assembly:
‘Start by portioning the honey genoise & lavender
jelly into the correct sizes required to fill the
mould you are using.
As usual, start with a layer of the mousse, followed
by the layer of jelly. Pipe more mousse near
enough to the top of the mould, before finishing
off the gateau with the layer of cake.
Freeze until solid before demoulding, glazing as
directed, and finishing with a subtle, simple
chocolate garnish & fresh lavender to accompany
the microwave sponge cake.
Visually, this cake is elegant but taste wise, it is
full of subtle, palette cleansing notes that will
make you want more and more!’

Page 51
 Bahibe 46% & Lime
Petit Gateau

Page 52
 Bahibe 46% & Lime
Petit Gateau
Lime dacquoise: Valrhona Bahibe 46% cremeux:

150g Icing sugar 300g Double cream

120g Ground almonds 180g Whole milk
175g Egg whites Zest of 1 lime
70g Caster sugar 110g Egg yolk
1 Lime, juice & zest 45g Caster sugar

1) Combine the icing sugar & ground almonds and 475g Valrhona Bahibe 46%
leave to one side. Sieve them if required to remove
1) In a pan, bring the double cream, whole milk &
any large lumps.
lime zest up to a light simmer.
*Note - if required, use a food processor to break
2) Combine the egg yolks & caster sugar and whisk
down the almonds/icing sugar to fit through the
together, before pouring the simmering liquid over.
sieve, as you would when preparing a macaron mix.
Whisk to combine and return to the heat.
2) Make a French meringue with the egg whites &
3) Cook out the mixture over medium heat,
caster sugar until stiff peaks are formed.
whisking throughout, until it reaches 84 degrees
3) Fold the almonds/icing sugar mixture into the Celsius. Pour this mixture over the chocolate and
meringue in three parts, until a ribbon consistency use a hand blender to emulsify to perfect the
has formed in the cake batter. Finally, add in the cremeux consistency. Transfer into a piping bag
lime juice & zest before spreading into a prepared ready for immediate use.
baking tray.
Green lime mirror glaze:
4) Bake at 180 degrees Celsius for approximately
12-14 minutes, until the cake springs back when
200g Water
touched or a skewer comes out clean when inserted.
50g Lime juice
Lime jelly: 450g Glucose
380g Caster sugar
30g Caster sugar
58g Bronze gelatine sheets
100g Water
340g Condensed milk
50g Lime juice
180g Valrhona absolu cristal neutral glaze
Zest of 1 lime
460g White chocolate
3g Bronze gelatine sheets
Green heat stable colouring, as desired
1) Soak the gelatine in cold water, strain out the
1) In a suitably sized jug, combine the white
excess water when soft, then leave to one side.
chocolate, condensed milk & absolu cristal and
2) Combine the water, caster sugar, lime juice & zest leave to one side.
and begin to bring up in temperature. Once
2) Soak the gelatine sheets in cold water, and
simmering, stir in the gelatine to dissolve, and then
squeeze out any excess water once soaked so they
strain through a sieve.
are ready to use.
3) Leave to set fully in a lined tray before cutting the
3) In a pan, combine the water, lime juice, caster
relevant sizes required to build the gateau.
sugar & glucose syrup and bring up in
temperature to 65 degrees Celsius.

Page 54
4) Stir in the gelatine sheets, and then pour
over the chocolate mixture from earlier.
5) Process with a hand blender ensuring all
bubbles are removed.
6) Colour the glaze green to replicate the
gateau featured in this book. Always use the
glaze at 35 degrees Celsius on a frozen
product.

Assembly:
‘To create this petit gateau, I used the Pavoni
mould PX4351S ‘Confy’.
This gateau is being hit from all angles with
the flavour of lime. It is based loosely around
the chocolate lime sweets that used to be
popular a couple of decades ago. They were
never my favourite, so I wanted to adjust the
quantities and cocoa content to make it more
matched to my preferred flavour profile.
Start by cutting the cake and jelly insert into
the right sizes. Pipe a layer of the cremeux into
the mould, before placing the lime jelly layer
on top. Pipe another layer of cremeux near to
the top of the mould. Finish with a flush
fitting piece of cake, before freezing solid and
demoulding.
Glaze as directed. I finished this gateau very
simply. As mentioned, the lime flavour is
apparent in all 4 components, so to counteract
it slightly, I opted for a simple, tempered
Bahibe 46% chocolate ‘cage’ to sit over the
glazed gateau.
To create this ‘cage’, simply cut acetate strips
to the size required to sit around the shape of
the mould being used, before tempering the
chocolate (page 144 for instructions), and
piping spontaneously over the acetate.
Once it begins to set, shape the acetate as
required. Leave to crystalize fully, before
removing form the acetate and placing over
the petit gateau. Finish with sprigs of fresh
mint and serve.’
 ‘Strawberries & Cream’
Petit Gateau

Page 56
 ‘Strawberries & Cream’
Petit Gateau
Strawberry sponge: Valrhona Strawberry mousse:
110g Caster sugar 10g Bronze gelatine sheets
110g Unsalted butter, softened 340g Double cream
60g Egg whites 55g Egg yolk
40g Egg yolk 35g Caster sugar
110g All purpose flour 200g Valrhona Inspirations Strawberry
10g Baking powder 130g White chocolate
30g Whole milk 310g Double cream
50g Diced fresh strawberries
1) Soak the gelatine and then leave the strained,
1) Combine the caster sugar and butter and softened sheets to one side. Next, in a pan, combine
mix until light & fluffy, using the paddle the egg yolk, caster sugar & 340g double cream and
attachment on a stand mixer. begin to cook out like an ‘anglaise’.
2) Add in the eggs, and beat again. Next 2) Lightly whip the 310g double cream to very soft
combine the flour and baking powder, and peaks and store in the refrigerator until required.
sieve them both into the egg/sugar mix.
3) Once the ’anglaise’ reaches 86 degrees Celsius,
3) Mix thoroughly, before folding in the diced maintain the temperature for a couple of minutes,
strawberries, then spreading thinly into a whisking throughout, before adding in the softened
parchment lined tray. gelatine sheets. In a jug, combine the two types of
‘chocolate’.
4) Bake in the oven at 180 degrees Celsius for
18-20 minutes, until it springs back when 4) Whisk to dissolve, before pouring the mixture
touched. Allow to cool fully before cutting. over the combined white chocolate & Valrhona
strawberry inspirations. Process with a hand blender
Vanilla & Valrhona until smooth.

Waina 35% pannacotta: 5) Allow to cool to 34 degrees Celsius before folding

into the whipped cream. Once homogenous, transfer
into a piping bag ready for constructing the gateau.
6g Bronze gelatine sheets
350g Double cream
Pink mirror glaze:
250g Whole milk
50g Caster sugar 250g Water
2 Vanilla pods, seeded 450g Glucose
50g Valrhona Waina 35% 380g Caster sugar
58g Bronze gelatine sheets
1) Soak the gelatine sheets, strain out the excess 340g Condensed milk
water and leave to one side for use later.
180g Valrhona absolu cristal neutral glaze
2) In a pan, combine the milk, cream, caster 460g White chocolate
sugar & vanilla seeds and bring to a light Pink or Red heat stable colouring, as desired
simmer.
1) In a suitably sized jug, combine the white
3) Stir in the softened gelatine sheets, remove chocolate, condensed milk & absolu cristal and leave
from the heat and pour the hot mixture over to one side.
the chocolate. Process until smooth, before
pouring into a lined tray and freezing until set.
Cut into relevant sizes and store in the freezer.
2) Soak the gelatine sheets in cold water, and squeeze out
any excess water once soaked so they are ready to use.

3) In a pan, combine the water, caster sugar & glucose

syrup. Bring up in temperature to 65 degrees Celsius.
4) Stir in the gelatine sheets, and then over the chocolate
mixture from earlier.

5) Process with a hand blender ensuring all bubbles are

removed.

6) Colour the glaze pink to replicate this gateau.

Always use the glaze at 35 degrees Celsius.

‘Plastic’ chocolate flower:

40g cocoa butter
65g glucose syrup
20g water
260g white chocolate
Colour as desired - In this case, white
1) Melt the cocoa butter with the desired colouring.

2) Then, along with the chocolate, glucose & water, process

all in a food processor until smooth and emulsified.
3) Allow to dry and set in the fridge for approximately 6-7
hours before working by hand to create a paste which can
then be shaped and set for future use.
*Note - this item resembles and works the same as royal or
fondant icing. It sets hard but has a paste like consistency
when working.

Assembly:
‘Using the Pavoni mould PX4349 ‘Loop’, I opted to keep
this petit gateau as simple and minimalistic as possible.
Pipe a layer of the strawberry mousse into the mould,
followed by a layer of the panna cotta. Next, near enough
fill the mould with the remaining mousse, before finishing
with a thin layer of the strawberry sponge. Freeze solid
before attempting to demould.
Glaze as directed. I finished these with an angled tempered
chocolate band and finished simply with a plastic chocolate
flower. This gateau lets the flavour do all the talking.’

Page 59
 Individual
Tarts
‘The art of the individual tart is something that can never
be taken lightly - but remember, if the pastry isn’t cooked
correctly or is of a bad quality - it doesn’t matter what
you have inside or sat on top.
The following recipes show the basic pastry I use, and the
slight variations dependant on what filling & flavour are
being used.
I have a real soft spot for a modern petit gateau, and I try
to bring this style into my individual tarts also. The idea
of someone ordering one of my tarts, be it the Mint &
Dark chocolate or the Exotic Fruits, and getting
something they totally were not expecting taste wise &
visually is what motivates me to produce what I do.’

Page 60
 Apple & Raspberry
Tart

Page 62
 Apple & Raspberry
Tart
Basic Sable dough: 2) Add in the whole eggs, gradually, ensuring you
scrape the mixture from the sides when necessary.
350g Diced unsalted butter, cold
3) Sieve the ground almonds & flour, before folding
190g Icing sugar
into the mix by hand using a rubber spatula. Once
2g Fine table salt incorporated, fold through the diced apple & fresh
95g Ground almonds raspberries.
800g All purpose flour
4) Transfer the frangipane into a piping bag ready
55g Egg yolk for filling the pre-baked tart cases.
85g Egg whites
Bake at 160 degrees Celsius for 12-15 minutes until
1 Vanilla pod, seeded
golden and a skewer inserted comes out clean.
1) Start by adding all the ingredients into a mixer,
minus the egg whites & yolk, and proceed to mix Valrhona Raspberry
using the paddle attachment until it resembles a Inspirations cremeux:
crumble consistency.
5g Bronze gelatine sheets
2) Once achieved, add in both the egg whites &
yolks, and keep mixing. 90g Double cream
10g Granulated sugar
3) Once it starts to form together, transfer from the
175g Valrhona Raspberry Inspirations
bowl onto the work surface and knead together by
hand. 200g Double cream, cold

4) Once all the dough has formed evenly, roll 1) Begin by soaking the gelatine sheets in cold water.
between two sheets of parchment paper Strain the excess water when softened, and leave the
approximately 3-4mm thick, and store in the freezer gelatine to one side for now.
until ready to use. 2) In a pan, combine the sugar & 90g double cream
*Note - always cut, shape and cook the dough as and begin to bring up to a light simmer. Meanwhile,
cold as possible. If baked at the correct temperature, melt the Valrhona raspberry inspirations in a metal
from the freezer preferably, then ‘blind-baking’ is bowl and keep liquid.
not necessary. Bake at 160 degrees, fans on 40% for 3) Once simmering, stir in the gelatine sheets to
approximately 14-16 minutes per individual tart. dissolve and then pour the hot mixture into the
melted ‘chocolate’. Use a hand blender, and emulsify
Apple & Raspberry the two together. Once combined, pour in the cold
frangipane filling: cream & emulsify again until fully incorporated.
4) Transfer into a piping bag & fill the Pavoni
230g Unsalted butter, softened PX4346 ‘Mister Mignon’ moulds before placing in
250g Caster sugar the freezer to set fully, before demoulding.
200g Whole eggs
Apple Bavarois:
225g Ground almonds
20g Fresh raspberries, chopped 3g Bronze gelatine sheets
30g Diced fresh apple (Granny Smith) 80g Apple puree
25g All purpose flour 30g Caster sugar
80g Apple puree (cold)
1) In a stand mixer fitted with the paddle 85g Double cream
attachment, cream the butter & sugar together until
light and fluffy.
1) Begin by soaking the gelatine in cold water. Strain the excess
water when softened, and leave the gelatine to one side ready to
use.
2) In a pan, combine the sugar & the first 80g of apple puree and
begin to heat to a very light simmer. In the meantime, whisk the
double cream to very soft peaks and keep refrigerated.
3) Once simmering, take off the heat & stir in the gelatine sheets to
dissolve before adding in the cold apple puree, and emulsifying
with a hand blender.

4) Cool the puree mixture to 35 degrees Celsius, before folding into

the whipped cream. Transfer into a piping bag and immediately
fill the Pavoni PX4346 ‘Mister Mignon’ moulds. Transfer to the
freezer and demould once frozen.

Cocoa butter for spraying:

To temper the cocoa butter ready to spray, follow the seeding
method technique on page 144, using the guidelines outlined for
dark chocolate. To colour, use a heat stable green colouring, brand
as desired, following the instructions as directed. Always spray/use
the cocoa butter at 32 degrees Celsius.

Red mirror glaze:

Use the same recipe and method on page 42.

Assembly:
‘Once you have baked the tart cases, use a micro grater & shave the
rough edges down to create smooth lines and joins.
Fill each tart case with the frangipane filling and bake accordingly.
Allow to cool fully when removed from the oven before finishing
with the other elements.
To create the tarts pictured, I used the Pavoni PX4346 ‘Mister
Mignon’ mould for the top. If you have followed this recipe
step-by-step, you should already have both the apple bavarois &
raspberry cremeux in these moulds, frozen ready for finishing.
It’s up to preference, but I sprayed the bavarois with the green
cocoa butter, and glazed the raspberry cremeux with the red
mirror glaze.
These were then sat on top of the square, baked tart, in a mosaic
style, before finishing with fresh pieces of Granny Smith apple &
fresh raspberry.’

Page 65
 Salt caramel & Caraibe 66%
Tart

Page 66
 Salt caramel & Caraibe 66%
Tart
Chocolate Sable dough: Caraibe 66% cremeux:
350g Diced unsalted butter, cold 200g Whole milk
190g Icing sugar 100g Egg yolk
2g Fine table salt 60g Caster sugar
95g Ground almonds 250g Valrhona Caraibe 66%
765g All purpose flour 300g Double cream, cold
35g Cocoa powder
1) Melt the chocolate and leave to one side, ensuring
55g Egg yolk that it stays relatively warm.
85g Egg whites
2) In a pan, combine the egg yolk, caster sugar &
1) Start by adding all the ingredients into a mixer, whole milk and proceed to make an anglaise.
minus the egg whites & yolk, and proceed to mix
3) Cook the anglaise until it reaches 86 degrees
using the paddle attachment until it resembles a
Celsius, before removing from the heat and pouring
crumble consistency.
onto the melted chocolate.
2) Once achieved, add in both the egg whites &
4) Emulsify together with a hand blender. Once
yolks, and keep mixing.
smooth, add the cold cream and emulsify once
3) Once it starts to form together, transfer from the more. Transfer into a piping bag ready for use.
bowl onto the work surface and knead together by
To replicate this tart pictured, the cremeux is used
hand.
to fill the pre-baked tart cases & also the Pavoni
4) When all the dough has formed evenly, roll PX071 ‘Quenelle’ mould.
between two sheets of parchment paper
approximately 3-4mm thick, and store in the freezer Dulcey 32% mousse:
until ready to use.
30g Caster sugar
*Note - always cut, shape and cook the dough as 150g Double cream
cold as possible. If baked at the correct temperature, 40g Egg yolk
from the freezer preferably, then ‘blind-baking’ is
5g Bronze gelatine sheets
not necessary. Bake at 160 degrees, fans on 40% for
200g Valrhona Dulcey 32%
approximately 14-16 minutes per individual tart.
140g Double cream, lightly whipped
Salted caramel: 1) In a pan, combine the egg yolk, caster sugar &
150g cream and proceed to make an anglaise.
75g Caster sugar
Meanwhile, soak the gelatine until soft, then strain
25g Unsalted butter, diced the excess water and leave the sheets to one side.
Pinch of fine sea salt
2) Cook the anglaise until it reaches 86 degrees
150g Double cream, slightly warm
Celsius, before removing from the heat, stirring in
1) Start by caramelizing the sugar & butter until the gelatine to dissolve, then pouring the hot
amber brown. mixture over the chocolate.

2) Add in the warm double cream, and cook until all 3) Emulsify together with a hand blender. Once
the sugar has dissolved. Flavour with the sea salt smooth, allow to cool to 35 degrees Celsius before
and remove from the heat to cool down. Once cool, folding into the lightly whipped cream.
transfer into a piping bag ready for building the tart. 4) Transfer into a piping bag, fill the desired mould
and freeze solid before demoulding.

Page 68
Milk chocolate mirror glaze: Once cool, use a micro grater and shave down any
rough edges to make the tart more visually
Use the same recipe and method on page 38. appealing. To build the tart, begin by piping a thin
layer of the salted caramel on the base of the tart,
Chocolate / Cocoa butter spray: followed by a layer of the cremeux to the top of the
tart. Smooth off with a palette knife to keep it
200g Milk chocolate, tempered
flush.
210g Cocoa butter, tempered
Demould the Dulcey 32% mousse, and spray as
1) Follow the instructions on page 144 on how to directed. This will then sit on top of the filled tart
temper the milk chocolate - whichever method case. If followed from the start, you should have
you prefer. some cremeux in the ‘Quenelle’ mould frozen.
Prepare the mirror glaze and ‘dip’ each quenelle in
2) Also on page 144, follow the instructions for how
the glaze, scraping the excess off using the work
to temper dark chocolate via the ‘seeding’ method.
surface, before sitting on top of the sprayed
This is the method required to temper the cocoa
cremeux.
butter. We use the temperatures required for dark
chocolate as the tempering guidelines differ for I finished the tarts pictured with a tempered dark
how much cocoa % is present in the chocolate chocolate disc and edible viola flower.’
being used - if we are tempering cocoa butter, it is
of course more in-line with dark chocolate than
milk or white.

3) When both are tempered, combine the two by

emulsifying with a hand blender. Use the ‘spray’ at
32 degrees.

*Note - to ensure the spray mixture comes out of

the air gun evenly, always use a nozzle of 1.4mm or
more when spraying a 50-50% cocoa butter/
chocolate mixture. Any smaller and you run the
risk of the airgun clogging up.

Assembly:
‘Once the tart cases have been baked, allow
them to cool fully. I always bake my tart
cases in perforated tart rings, on top of
perforated baking mats. This allows the air
to circulate through the pastry better and
prevents rising or the need to ‘blind bake’ if
following the instructions correctly.
 Exotic Fruit
Tart

Page 70
 Exotic Fruit
Tart
Coconut Sable dough: 5) Once all the egg is added, transfer into a piping bag and
Use the same recipe and method on page 64 - just pipe out your choux buns. Next, cut the craquelin into
substitute the ground almonds for finely ground relevant sized discs big enough to sit on top of the piped
desiccated coconut. choux - a slight overhang is ok.

Choux bun: 6) Bake immediately - before the craquelin ‘defrosts’ fully.

I bake my Choux buns at 170 degrees Celsius, fans on
Choux paste: Craquelin:
60%, for 17-18 minutes, until the craquelin is golden and
200g Water 100g Soft brown sugar the choux buns feel firm when touched. If you remove
them too early, they will collapse into themselves and you
15g Caster sugar 100g All purpose flour
will have to start again.
115g Unsalted butter, diced 80g Unsalted butter, cold
Banana crème patissiere:
140g All purpose flour
80g Egg yolk
200g Whole eggs
65g Caster sugar
1) Start by making the craquelin - This is really 25g All purpose flour
simple and makes all the difference. Place all
10g Cornflour
ingredients in a stand mixer with a paddle
200g Whole milk
attachment and on a medium speed, combine all
until a pastry like consistency has formed. Roll this 50g Banana puree
out between two sheets of greaseproof paper until it 1) Combine the egg yolk & caster sugar in a metal bowl &
is approximately 2mm thick, before placing in the cook out over water, whisking until light and fluffy
freezer to set firm.
2) Add in the cornflour & all purpose flour and whisk to
2) Now make the choux paste itself. Combine the combine & thicken.
caster sugar, water & diced butter and put them on a
3) Transfer into a pan, add in the milk & puree, and cook
medium heat. Once all the butter has melted and
out over medium heat until the mixture becomes thick,
before the mix begins to boil, add in the flour and
ensuring the crème patissiere doesn’t ‘catch’.
use a rubber spatula to incorporate the flour with the
butter/water/sugar mixture. ‘Cook’ this out like a 4) Pour into a suitable container & leave to cool in the
standard roux, for a couple of minutes to ensure the fridge before transferring into a piping bag once set.
flour begins to activate. Fill the cooled choux buns and keep refrigerated.

3) Remove from the heat, and transfer onto a Coconut mousse:

silicone mat to allow the mixture to cool down
slightly. This will prevent the heat from the mixture 125g Coconut milk
cooking the eggs when they are added shortly. 30g Icing sugar
4) Transfer the ‘roux’ into a mixing bowl and use 5g Bronze gelatine sheets
the paddle attachment on medium speed to start to 15g Desiccated coconut
make the ‘choux’. Add in the whole eggs gradually, 130g Double cream, lightly whipped
allowing each part to incorporate itself into the
mixture before adding more. Use a scraper and 1) Start by soaking the gelatine. Once soft, squeeze out the
remove the mix from the sides of the mixing bowl if excess water & keep the to one side ready to use.
required to ensure everything incorporates 2) Combine the icing sugar, desiccated coconut & coconut
thoroughly. milk and begin to heat until it reaches 55 degrees Celsius.
3) Remove from the heat, and stir in gelatine to dissolve.

Page 72
4) Allow to cool to 35 degrees, then fold the coconut Mango ganache:
mixture into the lightly whipped cream. Transfer into a
piping bag ready to use. 100g Mango puree
20g Invert sugar
*Note - This is the filling for both the tart (after the
passionfruit curd) and also the white glazed ‘coconut balls’ 210g White chocolate
on top of the tart. Fill the Pavoni PX4313 ‘Sfere’ mould 10g Unsalted butter
and place in the freezer. Ensure you retain enough to fill
1) Heat the mango puree & invert sugar until
the tart cases when required.
simmering.
Passionfruit curd: 2) Pour the hot mixture over the white chocolate and
use a hand blender to emulsify the mixture.
125g Unsalted butter, diced
425g Caster sugar 3) Allow to cool to 40 degrees Celsius before adding in
the unsalted butter, and processing again until the
150g Whole eggs
butter has melted and is incorporated into the ganache.
40g Egg yolk
4 Passionfruit, seeded 4) Transfer into a piping bag and allow to cool fully.

1) Combine all ingredients into a solid bottom pan and White / Yellow mirror glaze:
over a low heat, whisk the mixture until the butter has
dissolved. Use the recipe and method on page 46, just split the
mirror glaze into two quantities and colour one part
2) Increase the temperature slightly, and proceed to cook white, the other part yellow.
the mixture out (whisking frequently) until the mixture
reaches 86 degrees Celsius. Assembly:
3) Sieve into a container and store in the fridge to cool & ‘To replicate my exotic fruit tart from this book, pre
thicken. Once cool, transfer into a piping bag ready to use. bake the tart cases and use a micro grater to shave any
Mango cremeux: rough edges.
Next, pipe a layer of passionfruit curd in the base of the
5g Bronze gelatine sheets
tart case, followed by a layer - to the top of the tart case
110g Mango puree - of coconut mousse.
10g Caster sugar
Allow this to set, before dusting with a layer of
150g White chocolate
desiccated coconut. Now, remove both the mango
200g Double cream, cold cremeux & coconut mousse from the ‘Sfere’ moulds, if
1) Start by soaking the gelatine sheets, until soft. Strain the you followed those steps, and glaze each as directed. I
excess water and leave to one side. glazed the mango cremeux yellow, and the coconut
mousse white. Sit these immediately on top of the tart
2) In a pan, combine the mango puree & caster sugar and
and allow to defrost.
bring to a light simmer. Before the mixture begins to boil,
remove from the heat, stir in gelatine to dissolve and Next, place the filled banana choux bun in between the
immediately pour over the white chocolate. two glazed ‘balls’, followed by a piping of the mango
ganache opposite.
3) Emulsify with a hand blender until smooth, before
pouring in the cold cream and emulsifying again. To finish, use some micro coriander and a ‘plastic’
chocolate daisy (recipe page 59).
4) Pour the finished cremeux into the Pavoni PX4313
‘Sfere’ mould and transfer to the freezer to set fully before One of my most popular tarts to date!’
attempting to demould.
 Mint & Tulakalum 75%
Tart

Page 74
 Mint & Tulakalum 75%
Tart
Chocolate Sable dough: Tanariva 33% whipped panna cotta:
Use the recipe and method on page 68. 8g Bronze gelatine sheets
*Note - this ‘tart’ is a modern interpretation where the 30g Caster sugar
‘case’ is actually two sable rings cooked between two 125g Double cream
perforated baking mats, as opposed to being a
traditionally lined tart case. 180g Valrhona Tanariva 33%
175g Double cream
Tulakalum 75% & mint tart filling:
1) Start by soaking the gelatine in ice cold water.
200g Whole eggs Once soft, strain away the excess water and keep the
290g Valrhona Tulakalum 75% gelatine sheets in a separate bowl ready to use.
210g Unsalted butter 2) Next, combine the 125g double cream & caster
75g Caster sugar sugar and bring up to a light simmer.
15g Glucose
3) Remove from the heat, stir in the gelatine to
1 Tablespoon of fresh mint, finely chopped dissolve & then pour the mixture over the chocolate.
1) Whisk the whole eggs & caster sugar together in a 4) Process with a hand blender until smooth, before
stand mixer until they double in size & become pouring in the 175g double cream whilst processing
fluffy in texture. continuously, until fully emulsified.
2) In the meantime, melt the chocolate, glucose & 5) Leave to set in the fridge fully before whisking to
butter together in a bowl over medium heat. Whisk soft peaks when ready to serve.
to combine, before adding in the finely chopped
fresh mint leaves. Mint jelly:
3) Fold the chocolate/butter mixture into the eggs/ 25g Caster sugar
sugar until homogenous. Pour the tart filling into a
100g Water
prepared baking tray and bake at 165 degrees
3g Bronze gelatine sheets
Celsius for 8-10 minutes approximately.
1 Teaspoon chopped, fresh mint leaves
4) Allow to cool fully before using two ring cutters
to cut the relevant sizes required - if replicating the 1) Soak the gelatine in cold water, strain out the
tart pictured. Place in the freezer ready for glazing excess water when soft, then leave to one side.
later. 2) Combine the water, caster sugar & fresh mint and
*Note - this tart filling can just as easily be poured begin to bring up in temperature. Once simmering
into a pre-baked tart case and baked if you prefer, stir in the gelatine to dissolve, before pouring into a
simply follow the method exactly until it comes to cling film lined tray to set.
baking.
3) Leave to set fully in a lined tray before using two
ring cutters to cut the sizes required. Freeze the jelly
Milk chocolate mirror glaze: rings fully before dipping them into the mirror glaze
and sitting on top of the finished ‘tart’.
Use the same recipe and method on page 38.
Green mirror glaze:
Use the same recipe and method on page 46 -
just substitute the white colouring for green.

Page 76
Assembly:
‘This is a bit of a modern take on a tart and probably
resembles a petit gateau more, but it has all the
credentials and textures I associate with a tart so it is
included in this section of the book - my book, my rules!
Once you have baked your chocolate sable rings, leave
to cool fully. Remember - the colder you cook them
from, the less likely they will rise or become distorted in
shape and size.
Next, prepare the milk chocolate mirror glaze and glaze
the dark chocolate & mint tart filling. Allow the excess
glaze to run off, before using the work surface or glazing
rack to clean the base. Sit the glazed filling on top of one
of the sable rings, before placing another on top. This
will create a ‘sandwich’ effect.
Now, remove the chilled whipped panna cotta mixture
and proceed to whisk until very, very soft peaks are
formed. Once achieved, transfer into a piping bag fitted
with a standard star nozzle attachment.
Proceed to pipe the whipped panna cotta along the top
of the chocolate sable in a Paris-Brest style, ensuring
that there are no ‘breaks’ in the flow, to give a
‘continuous’ impression.
Now, glaze the mint jelly as directed before sitting on
top of the whipped panna cotta. Finish with fresh mint
leaves & some cocoa nibs, before serving.
An added tip would be to store the ‘tart’ in the fridge for
10-15 minutes before placing the glazed jelly on top to
allow the panna cotta to firm back up slightly. This will
prevent the mint jelly falling into the piping due to it
being freshly applied.’
 Strawberry & Basil
Tart

Page 78
 Strawberry & Basil
Tart
Sweet pastry: Strawberry compote:
330g Caster sugar 250g Fresh strawberries, halved
775g Unsalted butter, diced 50g Granulated sugar
45g Egg whites 1 Vanilla pod, seeded
70g Egg yolk 25g Unsalted butter, diced
250g Cornflour 1) In a heavy bottomed pan, combine the halved
830g All purpose flour strawberries, caster sugar & vanilla seeds.
3g Fine table salt
2) Once they begin to ‘stew’ and break down, add in
1) Using a paddle attachment, cream together the the diced butter & stir to dissolve.
sugar & unsalted butter.
3) Remove from the heat & allow to cool by spreading
2) Combine the egg whites & yolks, and gradually onto a silicone mat.
pour into the sugar/butter, until all combined.
Basil ganache filling:
3) Sieve all the dry ingredients together before
adding them into the mixture gradually. 125g Double cream

4) Once the final part of the dry ingredients is added 20g Whole milk
into the mixing bowl, remove the mixture from the 10g Glucose
bowl and finish bringing the pastry together by 275g White chocolate
hand - to avoid the risk of overworking the gluten. 1 Teaspoon chopped, fresh basil
5) Separate into smaller sized ‘blocks’, wrap in cling 25g Unsalted butter, diced
film, then leave to ‘rest’ in the fridge for 4 hours
1) In a pan, combine the cream, milk & glucose and
before using.
bring to a light simmer.
6) To line the tart cases, simply dust the work
2) Once simmering, add in the fresh basil and simmer
surface with additional all purpose flour before
for two minutes.
rolling the pastry approximately 3mm thick. Ensure
your tart cases are greased appropriately before 3) Pour the cream/milk mixture over the white
lining. chocolate and immediately process with a hand blender
to emulsify.
7) Trim excess pastry, before blind-baking the tart
cases at 180 degrees Celsius for 14-16 minutes 4) Allow to cool to 35 degrees Celsius, before adding in
approximately - depending on the filling and what the diced butter & emulsifying once more until smooth.
the tart cases will be used for Transfer into a piping bag ready for building.
*Note - If the tart cases are going to be filled with a
Wild strawberry confit:
filling that requires additional baking, you may wish
to undercook your tart cases slightly to avoid them 125g Caster sugar
overcooking during the process of baking the tart 12g Pectin NH
filling within. 250g Wild strawberry puree
50g Finely diced, fresh strawberries

1) In a small bowl, combine & whisk together the caster

sugar & pectin.

2) In a pan, bring the wild strawberry puree to the boil.

Page 80
3) Once boiling, add in the sugar/pectin mix & allow to 3) Pour this hot mixture over the white chocolate &
boil once more. whisk until smooth. Pour the finished cremeux into the
Pavoni ‘Quenelle’ PX071 mould and freeze solid.
4) Remove from the heat & stir in the fresh strawberries
before filling the Pavoni mould TOP07 ‘Ipnosi’ mould
Assembly:
and transferring to the freezer to set fully.
‘To create the tart pictured, spoon a layer of the
Strawberry cremeux: strawberry compote onto the base of the pre-baked tart
cases, before filling the remainder of the tart with the
5g Bronze gelatine sheets
basil ganache. Smooth over and allow to set in the
150g Strawberry puree
fridge.
60g Egg yolk
Remove the frozen strawberry confit & cremeux from
100g Whole milk
the two moulds & proceed to spray the confit ‘spiral’
140g White chocolate
with pink cocoa butter, and glaze the cremeux with a
1) Softened the gelatine sheets & leave to one side. pink mirror glaze - recipe/method as desired.
Meanwhile, Combine the puree, milk & egg yolk and
Sit the confit on top of the tart case, followed by the
bring up in temperature, whisking occasionally, until it
glazed cremeux & finish simply with fresh micro basil.
reaches 86 degrees Celsius.
If you wish, I chose to fill a mini pipette with some
2) Maintain the temperature for two minutes, before fresh wild strawberry puree for an added flavour burst.’
removing from the heat & stirring in the gelatine sheets
to dissolve.
 Hazelnut & Vanilla Custard
Tart

Page 82
 Hazelnut & Vanilla Custard
Tart
Chocolate & hazelnut Sable: Vanilla custard tart filling:
350g Diced unsalted butter, cold 200g Egg yolk
190g Icing sugar 140g Granulated sugar
2g Fine table salt 2 Vanilla pods, seeded
50g Blanched hazelnuts, ground 575g Whole milk
810g All purpose flour
1) Start by bringing the milk & vanilla to the boil in
35g Cocoa powder a pan. In the meantime, combine and whisk the
55g Egg yolk sugar & egg yolk together.
85g Egg whites
2) As soon as the mixture begins to boil, temper the
1) Start by adding all the ingredients into a mixer, milk into the egg/sugar and whisk to combine.
minus the egg whites & yolk, and proceed to mix
3) Return to the heat & begin to increase the
using the paddle attachment until it resembles a
temperature until 84 degrees Celsius is reached,
crumble consistency.
before removing from the heat, sieving and allowing
2) Once achieved, add in both the egg whites & to cool.
yolks, and keep mixing.
4) Once cool, fill the pre-baked tart cases & bake in
3) Once it starts to form together, transfer from the the oven at 120 degrees Celsius, for 18-20 minutes,
bowl onto the work surface and knead together by until the tarts have a slight wobble but hold their
hand. shape without ‘splitting’. Chill down before using.
4) When all the dough has formed evenly, roll
between sheets of parchment paper approximately Vanilla & brandy whipped ganache:
3-4mm thick, and store in the freezer until ready to
240g Double cream
use. Bake at 160 degrees for 14-16 mins.
20g Caster sugar
Hazelnut praline: 1 Vanilla pod, seeded
5g Bronze gelatine sheets
425g Caster sugar
130g Valrhona Opalys 33%
150g Water
200g Double cream, cold
500g Blanched hazelnuts
30g Good quality brandy
1 Vanilla pod, seeded

1) Combine the water & sugar in a heavy bottomed 1) Soak the gelatine sheets until softened. Next,
pan and bring to the boil. Use a thermometer and bring 240g double cream, vanilla & sugar to the
increase the ‘caramel’ until it reaches 118 degrees simmer, before adding in the softened gelatine
Celsius. sheets.

2) Once reached, stir in the hazelnuts & vanilla 2) Pour the mixture over the chocolate & process
seeds. Keep stirring until the sugar/water mixture with a hand blender, before pouring in the cold
begins to caramelize. cream & brandy and processing once more until
emulsified.
3) Once the caramel obtains a golden brown colour,
spread the hazelnut praline onto parchment paper or 3) Allow to set in the refrigerator before whipping to
a silicone mat to cool down fully. soft peaks and transferring into a piping bag ready to
finish the tarts.
4) Once cool, transfer into a food processor and
pulse until a smooth paste has formed. Store in an
airtight container until ready to use.
Assembly:
‘Once you have pre-baked the tart cases, prepare &
bake the custard tart filling. One cooked, leave them
to cool down fully in the refrigerator before
attempting the next stages.
Use a melon baller or similar utensil to remove a
semi sphere shape from the middle of the cooled
down tart. Discard this piece as it will not be used.
Transfer your praline from earlier into a piping bag,
or simply use a spoon and fill the gap created.
Ensure the praline doesn’t exceed the gap. Smooth
over with a palette knife if required.
Next, take your lightly whipped vanilla & brandy
ganache and begin to pipe spirals on top of each
tart, or any desired pattern, to cover the surface area.
Finally, finish with crystalized hazelnut halves and
finely chopped hazelnuts. I also opted to use some
edible gold leaf. Serve immediately.’

Page 85
 Rose, Raspberry & Lychee
Tart

Page 86
 Rose, Raspberry & Lychee
Tart
Basic Sable: Pink mirror glaze:
Use the same recipe and method on page 64. Use the same recipe and method on page 58.

Rose & lychee tart filling: Lychee & raspberry set compote:
250g Lychee puree 130g Lychee puree
50g Double cream 130g Raspberry puree
25g Rosewater 100g Caster sugar
80g Caster sugar 10g Pectin NH
120g Whole eggs 70g Fresh raspberries, roughly chopped

1) Combine the sugar & whole eggs and whisk 1) In a small bowl, whisk to combine the caster
thoroughly. sugar & pectin.

2) In a heavy bottomed pan, place the lychee puree, 2) In a pan, heat up both purees until they begin to
cream & rosewater and bring to a simmer, ensuring boil.
that you whisk occasionally to prevent the risk of the 3) Add in the sugar/pectin and whisk well to
mixture ‘catching’ & burning. dissolve. Once it begins to boil again, stir in the
3) Once simmering, pour over the combined egg/ chopped raspberries and keep boiling for 2 minutes.
sugar & use a rubber spatula to incorporate together. 4) Remove from the heat & pour into the chosen
4) Return the whole mixture to the heat, and in- mould / lined tray to allow to set fully, before
crease the temperature until the tart filling reaches removing / portioning when needed.
66 degrees Celsius, before removing from the heat
Cocoa butter for spraying:
and passing through a fine sieve.
To temper the cocoa butter ready to spray, follow
5) Allow to cool before removing the bubbles from the seeding method technique on page 144, using
the top, and then filling the pre-baked tart cases. the guidelines outlined for dark chocolate. To
6) Bake at 120 degrees, for approximately 18-20 colour, use a heat stable pink colouring, brand as
minutes, until firm to the touch, but with a slight desired, following the instructions as directed.
wobble. Allow to cool completely before using. Always spray/use the cocoa butter at 32 degrees.

Raspberry panna cotta: Raspberry & rose pate de fruit:

7g Bronze gelatine sheets 150g Caster sugar
400g Raspberry puree 15g Pectin NH
40g Caster sugar 220g Raspberry puree
200g Double cream 20g Rosewater
160g Caster sugar
1) Over a medium heat, combine the puree & caster
sugar and increase until it reaches 55 degrees. 1) Combine the 150g sugar & pectin and whisk well. In a
pan, begin to heat the puree, rosewater & sugar.
2) Soak the gelatine sheets, strain the excess water
and then add them into the warm puree, stirring to 2) Once boiling, add in the sugar/pectin mix and again
dissolve fully before removing from the heat. increase the temperature, whisking throughout.

3) Whisk in the double cream, pour into desired 3) ‘Cook’ the mixture out until it reaches 113 degrees
mould and then freeze until solid before glazing. before pouring into a cling film lined tray and allowing to
set fully in the fridge before portioning.
Assembly:
‘A complex looking tart, but in reality, it is simple to
put together and very refreshing to eat.
Along with the standard perforated tart rings, I used
two Pavoni moulds to produce the tart pictured;
‘PX078’ and ‘TOP07’ ‘Ipnosi’.
To build, simply pre-bake the tart cases as directed,
before filling to the top with the lychee tart filling.
Bake this accordingly, before leaving to cool
completely. In the meantime, produce the other
elements. If you wish to replicate the tart pictured, I
set/froze the panna cotta in the ‘PX078’ and the
lychee & raspberry compote in the ‘TOP07’.
Once frozen, glaze the panna cotta with the pink
mirror glaze, and spray the compote before
defrosting with the pink cocoa butter as instructed.
Sit the glazed panna cotta on top of the cooled tart,
with the spiral of compote on top of that. Finish
with a couple of sugar coated cubes of the pate de
fruit, accompanied by some dehydrated raspberries
and edible flower, if desired.’

Page 89
Macarons
‘The macaron is a classic! It is my favourite thing to
produce, and truly is an art form in its own right.
The recipes in this book have been carefully thought out
and tweaked to accommodate different nuts & fillings,
whist staying as traditional as possible - after all, if it isn’t
broken, then don’t try and fix it.
My ‘basic’ macaron recipes change quite frequently as I
try and reduce certain ingredients, challenging how
much they can be altered before the shape & traditional
integrity of the macaron becomes at risk.
The recipes you have here in my book have been put
through their paces enough for me to confidently say that
if you follow the instructions & methods outlined, then
you should be enjoying good quality macarons very
shortly!’
Page 91
Page 92
Hazelnut & Azelia 35%
Macarons
Hazelnut macaron shells: Valrhona Azelia 35% ganache:
110g Egg whites 180g Double cream
290g Caster sugar 20g Invert sugar
60g Water 375g Valrhona Azelia 35%
290g Icing Sugar 10g Hazelnut praline paste
290g Blanched hazelnuts
1) Combine the double cream & invert sugar and
115g Egg whites
bring to a light simmer.
1) Start by processing the icing sugar & blanched 2) Pour the hot mixture over the chocolate and
hazelnuts together. It is important to ensure the process to combine. Then, add in the praline
icing sugar and hazelnuts process together to paste and emulsify fully until smooth.
ensure that the natural ‘oils’ that excrete from the
3) Transfer to a piping bag and leave to cool.
hazelnuts don’t cause the mixture to become
moist. Keep stop/starting the processer if needed
to scrape down the mixture from the sides to
ensure they process as together as possible, Assembly:
otherwise this mixture will not work.
‘Start by piping the macaron shells roughly 2cm
2) Once processed and fine, sieve into a clean, dry in diameter, far enough away from each other so
metal bowl. Create a ‘well’ and pour in the 115g they won’t touch.
of egg whites, but do not mix.
When using the Italian meringue method for
3) Combine the caster sugar & water and bring making macarons, there is no real need to leave a
up in temperature. Once the mixture reaches 116 ‘skin’ to form on top of the shells before baking
degrees Celsius, start whisking the other egg them - I simply let the macarons find their shape,
whites on medium speed in a mixing bowl. and bake immediately, tapping the trays
4) Once the mixture reaches 119 degrees Celsius, beforehand to ensure any air bubbles present
pour into the whisking egg whites and increase disperse. If any air bubbles remain, remove them
the speed once all the hot liquid is added. Keep using a cocktail stick before they begin to ‘set’.
whisking until stiff peaks have formed - Italian I bake macarons this size and shape at 140
meringue. degrees Celsius, with the fans on 40% (if
5) Fold a third of the meringue into the possible) for 16 minutes approximately, until the
hazelnut/icing sugar mixture, being quite ‘feet’ of the macarons are firm.
vigorous to ensure the un-whisked egg whites As hazelnuts are a slightly wetter nut than
incorporate fully also. Once incorporated, gently almonds, the shells can take slightly longer to
fold through the other two thirds of the cook. A tip would be to open the oven door a
meringue, in two parts, until a ribbon couple of times throughout the cooking process
consistency has been reached with the macaron to ensure that any moisture in the air has a
batter and when lifted, it just slides off the rubber chance to escape, ensuring that the shells dry out
spatula and holds its shape slightly. and cook as they should without any hinderance
6) Transfer the hazelnut macaron batter into a from the oven atmosphere.
piping bag fitted with a 1cm piping nozzle ready These were finished in the most simplest of ways.
for piping. Simply pair up the macaron shells in even sizes,
before piping the cooled ganache onto one half,
and sandwiching the other half to create the
finished macaron.’
 Sour Apple Caramel
Macarons
Conjoined Macaron shells: 1) Combine the apple puree, double cream &
citric acid and bring to a light simmer.
110g Egg whites
2) Once simmering, pour the mixture over the
275g Caster sugar
white chocolate and begin to process with a hand
60g Water blender until smooth.
290g Icing Sugar
3) Add in the diced butter and process again
310g Ground almonds
until smooth. Transfer into a piping bag and
115g Egg whites allow to cool down before using.
‘Apple Green’ heat stable colouring, as desired
Note - some apple purees can have a bland
1) Start by processing the icing sugar & ground colour, to avoid this, add a small amount of green
almonds together. Once fine, sieve into a clean, apple colour into the puree when simmering.
dry metal bowl. Create a ‘well’ and pour in the
115g of egg whites, but do not mix. Caramel Ganache:
2) Combine the caster sugar, water & colouring Use the ‘Dulcey Ganache’ recipe on page 158
and bring up in temperature. Once the mixture minus the sea salt.
reaches 116 degrees Celsius, start whisking the
110g egg whites on medium speed in a mixing Assembly:
bowl.
‘Start by piping the macaron shells. I always use
3) Once the mixture reaches 119 degrees Celsius, un-waxed parchment paper to bake my
pour into the whisking egg whites and increase macarons on, as they don’t lose their shape nor
the speed once all the hot liquid is added. Keep do they tend to stick like they do sometimes
whisking until stiff peaks have formed - Italian when using silicone mats.
meringue.
To create the macaron shells in the picture
4) Fold a third of the meringue into the almond/ overleaf, simply pipe four 2cm rounds, just close
icing sugar mixture, being quite vigorous to enough to touch once settled, and repeat the
ensure the un-whisked egg whites incorporate process until all the macaron batter has been
fully also. Once incorporated, gently fold through used.
the other two thirds of the meringue, in two
parts, until a ribbon consistency has been When using the Italian meringue method for
reached with the macaron batter and when lifted, making macarons, there is no real need to leave a
it just slides off the rubber spatula and holds its ‘skin’ to form on top of the shells before baking
shape slightly. them - I simply let the macarons find their shape,
and bake immediately, tapping the trays
5) Transfer the macaron batter into a piping bag beforehand to ensure any air bubbles present
fitted with a 1cm piping nozzle ready for piping. disperse. I bake macarons this size and shape at
140 degrees Celsius, with the fans on 40% (if
Sour apple ganache: possible) for 19 minutes approximately, until the
‘feet’ of the macarons are firm.
110g Granny Smith apple puree
These were finished with the green apple
30g Double cream ganache piped between the paired shells, and
4g Citric acid small amounts of caramel ganache piped on top,
320g White chocolate finished with fresh apple blossom & julienne
15g Unsalted butter, diced Granny Smith apple.’
Page 95
Page 96
Cocoa Nib & Guanaja 70%
Macarons
Cocoa nib macaron shells: Guanaja & Cocoa nib ganache:
110g Egg whites 180g Whole milk
295g Caster sugar
20g Cocoa nibs
50g Water
15g Caster sugar
295g Icing Sugar
210g Valrhona Guanaja 70%
300g Ground almonds
110g Egg whites 15g Unsalted butter, diced
White heat stable colouring, as desired 1) In a pan, combine the caster sugar, milk &
Cocoa nibs, for sprinkling cocoa nibs and bring to a light simmer. Allow to
simmer for 10 minutes before pouring over the
1) Start by processing the icing sugar & ground
Valrhona Guanaja 70% chocolate and processing
almonds together. Once fine, sieve into a clean,
with a hand blender straight away.
dry metal bowl. Create a ‘well’ and pour in one
lot of egg whites, but do not mix. 2) Allow to cool to 36 degrees Celsius before
adding in the unsalted butter, and processing
2) Combine the caster sugar, water & colouring
again until completely smooth. Transfer into a
and bring up in temperature. Once the mixture
piping bag and allow to cool fully before using.
reaches 116 degrees Celsius, start whisking the
other egg whites on medium speed in a mixing Assembly:
bowl.
‘Start by piping the macaron shells. As previously
3) Once the mixture reaches 119 degrees Celsius, mentioned, I like to use parchment paper for
pour into the whisking egg whites and increase mine, but you can use silicone mats if you wish,
the speed once all the hot liquid is added. Keep as long as they are cleaned thoroughly and no
whisking until stiff peaks have formed - Italian grease is present at all.
meringue.
To create the macaron shells in the picture
4) Fold a third of the meringue into the almond/ simply pipe 2cm rounds, far enough away from
icing sugar mixture, being quite vigorous to each other so they won’t touch, before scattering
ensure the un-whisked egg whites incorporate the cocoa nibs evenly amongst the un-baked
fully also. Once incorporated, gently fold through shells so they ‘stick’ before drying out.
the other two thirds of the meringue, in two
parts, until a ribbon consistency has been
When using the Italian meringue method for
reached with the macaron batter and when lifted, making macarons, there is no real need to leave a
it just slides off the rubber spatula and holds its
‘skin’ to form on top of the shells before baking
shape slightly.
them - I simply let the macarons find their shape,
and bake immediately, tapping the trays
5) Transfer the macaron batter into a piping bag beforehand to ensure any air bubbles present
fitted with a 1cm piping nozzle ready for piping. disperse. I bake macarons this size and shape at
140 degrees Celsius, with the fans on 40% (if
possible) for 16 minutes approximately, until the
‘feet’ of the macarons are firm.
These were finished in the most simplest of ways.
Simply pair up the macaron shells in even sizes,
before piping the cooled ganache onto one half,
and sandwiching the other half to create the
finished macaron.’
 Bacon & Caramelia 36%
Macarons

Pink macaron shells: ganache: 1) Heat up a pan, add in the butter and begin to
caramelize, before frying off the finely chopped
260g Ground almonds bacon until crispy and golden.
300g Icing Sugar
2) ‘Deglaze’ the pan with the maple syrup, before
200g Egg whites
pouring in the whole milk & double cream.
300g Caster sugar
3) Bring to the boil, before pouring the hot
Pink heat stable colouring, as desired
mixture over the chocolate, and processing with a
1) Start by processing the icing sugar & ground hand blender.
almonds together. Once fine, sieve into a clean, 4) Process until the mixture is as smooth as
dry metal bowl. possible. The bacon won’t break down fully, so
2) Start whisking the egg whites on their own in you can either leave the small chunks in the
a mixing bowl, until peaks begin to form. mixture as I do (it creates a nice texture) or you
Continue whisking whilst you add in the caster can pass them out using a sieve to create a
sugar gradually. Once all the caster sugar has smoother texture. Store the ganache in a piping
been added, add in the pink food colouring and bag and allow to cool down before using.
whisk to stiff peaks, before removing from the
stand mixer - French meringue. Assembly: ganache:
3) Fold a third of the meringue into the almond/ ‘Start by piping the macaron shells
icing sugar mixture, being quite vigorous to approximately 2cm in size, and allow them to
ensure the icing sugar & ground almonds are find their shape. When using the French
fully combined with the first part of the meringue method, it is essential to leave them to
meringue. Once incorporated, gently fold ‘rest’ slightly before baking. This allows the shells
through the other two thirds of the meringue, in to form a slight ‘skin’ on top. Once piped, always
two parts, until a ribbon consistency has been remember to remove any air bubbles that are
reached with the macaron batter and when lifted, visible on the shells with a cocktail stick before
it just slides off the rubber spatula and holds its the skin forms, before tapping the trays on the
shape slightly. base to ensure the macaron batter has found its
shape fully. Never bang the trays too hard on the
4) Transfer the macaron batter into a piping bag surface otherwise you could distort the macaron
fitted with a 1cm piping nozzle ready for piping. shape.
Once the ‘skin’ has formed on top and they can
Bacon & Caramelia 36% ganache:: be touched without any of the ‘batter’ sticking to
80g Smoked, streaky bacon - finely chopped your finger, I bake standard sized ‘French’
20g Salted butter, diced macarons at 135 degrees Celsius, with the fans on
40% (if possible) for 15-17 minutes
125g Whole milk
approximately, until the ‘feet’ of the macarons are
100g Double cream
firm.
50g Maple syrup
These were finished by spraying coloured cocoa
440g Valrhona Caramelia 36%
butter onto the shells to resemble a well-known
cartoon pig character, before piping a generous
amount of the bacon & Caramelia ganache on
one half, before securing the other shell to form
the macaron.’
Page 99
Page 100
 Jivara 40% & Orange
Macarons
2) Add in the sugar/agar mixture and whisk well. ‘Cook’
Valrhona Jivara 40% macaron shells: the mixture until it reaches 86 degrees Celsius in order to
activate the agar agar correctly.
290g Icing sugar
300g Ground almonds 3) Remove from the heat and leave to set fully before
processing into a gel consistency. Pass through a sieve to
110g Egg whites
remove any lumps. Store in a squeezy bottle ready for use.
275g Caster sugar
50g Water Valrhona Jivara 40% & orange ganache:
110g Egg whites
50g Valrhona Jivara 40%, melted 125g Double cream
50g Orange puree
1) Start by processing the icing sugar & ground almonds
30g Invert sugar
together. Once processed and fine, sieve into a clean, dry
375g Valrhona Jivara 40%
metal bowl.
20g Unsalted butter
2) Combine the caster sugar & water and bring up in
temperature. Once the mixture reaches 116 degrees 1) Combine the cream & orange puree, with the invert
Celsius, start whisking one lot of egg whites on medium sugar, and bring to the boil, whisking throughout.
speed in a mixing bowl. 2) Pour the mixture over the chocolate and use a hand
3) Once the mixture reaches 119 degrees Celsius, pour blender to emulsify. Once cooled to 40 degrees Celsius,
into the whisking egg whites and increase the speed once add in the butter and process once more until smooth.
all the hot liquid is added. Keep whisking until stiff peaks Transfer into a piping bag ready for using when cooled.
are formed - Italian meringue.
Assembly:
4) Melt the chocolate and add this into the almond/icing
sugar mixture, as well as the second lot of egg whites, and ‘Start by piping the macaron shells. To create the
proceed to mix the ingredients together until a chocolate, macaron shells in the picture simply pipe 2cm
almond, sugar & egg paste has formed rounds, far enough away from each other so they
won’t touch, and also piping 5cm rounds, again
5) Fold a third of the meringue into the ‘paste’, being
far enough away from each other so they won’t
quite vigorous to ensure meringue incorporates fully.
spread and touch when baking.
Once combined, gently fold through the other two thirds
of the meringue, in two parts, until a ribbon consistency These macaron shells pictured were baked at
has been reached with the macaron batter and when two different temperatures and settings:
lifted, it just slides off the rubber spatula and holds its The standard sized shells at 140 degrees Celsius,
shape slightly. with the fans on 40% for 16 - 17 minutes.
The larger shells at 180 degrees Celsius, with the
6) Transfer the macaron batter into a piping bag fitted
fans on 40% for 14-16 minutes.
with a 1cm piping nozzle ready for piping.
These were finished by simply pairing up the
Orange gel: smaller macaron shells in even sizes, before
piping the cooled ganache onto one half, and
150g Orange puree sandwiching the other half to create the finished
50g Water macaron. Then, the larger sized shells were filled
20g Caster sugar by piping a ‘ring’ of ganache around one shell,
filling the centre with the orange gel, before
2g Agar agar
placing the other shell on top. The smaller
1) Combine the caster sugar & agar agar together and mix macaron was displayed on top, with additional
well. In a pan, heat the orange puree & water. gel & ganache as well as some candied orange
zest & a chocolate curl.’
 Tahitian Vanilla & Vodka
Macarons

White vanilla macaron shells: ganache: 1) Start by soaking the gelatine sheets, straining
out the excess water & leaving to one side.
110g Egg whites Meanwhile, combine the remaining ingredients
280g Caster sugar in a pan and begin to heat gradually.
50g Water
2) Once the mixture begins to simmer, remove
295g Icing Sugar from the heat and whisk in the gelatine sheets to
300g Ground almonds dissolve.
2 Tahitian vanilla pods, seeded
3) Pour the mixture into a cling film lined tray,
115g Egg whites
allow to set fully, before cutting into rounds.
White heat stable colouring, as desired

1) Start by processing the icing sugar, ground almonds &

Tahitian vanilla ganache: ganache:
Tahitian vanilla together. Once processed, sieve into a 200g Double cream
clean, dry bowl. Create a ‘well’ and pour in the 115g of 20g Invert sugar
egg whites and mix to create a ‘paste’ consistency, 3 Tahitian vanilla pods, seeded
ensuring the ingredients have combined fully.
410g White chocolate
2) Combine the caster sugar, water & colouring and bring
1) Place the white chocolate into a suitably sized
up in temperature. Once the mixture reaches 116 degrees
jug and keep to one side.
Celsius, start whisking the 110g egg whites on medium
speed in a mixing bowl. 2) Heat the double cream with the invert sugar &
vanilla seeds until simmering. Pour the hot
3) Once the mixture reaches 119 degrees Celsius, pour
mixture over the white chocolate, process until
into the whisking egg whites and increase the speed once
smooth, then transfer into a piping bag and leave
all the hot liquid is added. Keep whisking until stiff peaks
to cool, before using.
are formed - Italian meringue.
4) Fold a third of the meringue into the ‘paste’ mixture, Assembly: ganache:
being quite vigorous to ensure the meringue is ‘Start by piping the macaron shells approximately 2cm in
Incorporated into the stiff mixture fully, to make it easier diameter, far enough away from each other so they won’t
to fold the meringue through next. touch when they begin to rise during the baking process.
5) Gently fold through the other two thirds of the When using the Italian meringue method for making
meringue, in two parts, until a ribbon consistency has macarons, there is no real need to leave a ‘skin’ to form on
been reached with the macaron batter and when lifted, it top of the shells before baking them, just let the macarons
just slides off the rubber spatula and holds its shape find their shape, and bake immediately, tapping the trays
slightly. beforehand to ensure any air bubbles present disperse.
6) Transfer the macaron batter into a piping bag fitted I bake macarons this size at 140 degrees Celsius, with the
with a 1cm piping nozzle ready for piping. fans on 40% (if possible) for 16 minutes approximately,
until the ‘feet’ of the macarons are firm.

Vodka jelly: ganache: These were finished by tempering some white chocolate
and colouring part blue, and the other part red
100g Water (tempering instructions for white chocolate on page 144),
75g Granulated sugar before placing in a thin nozzle lined piping bag and
40ml Good quality vodka - brand as desired creating the alternate line effect seen on the picture
5g Bronze gelatine sheets overleaf. Then, they were filled with a piece of the vodka
jelly in the centre, with a ‘ring’ of ganache piped around
before being sandwiched together ready to serve.’
Page 103
Page 104
Pistachio & Cherry
Macarons
Pistachio macaron shells: Cherry ganache:
110g Egg whites 190g Cherry puree
275g Caster sugar 20g Kirsch
50g Water 20g Invert sugar
300g Icing Sugar 425g White chocolate
285g Peeled, skinless pistachios 15g Unsalted butter, diced
110g Egg whites
1) Combine the cherry puree, kirsch & invert
1) Start by processing the icing sugar & sugar and heat gradually.
pistachios together. It is important to ensure the
2) Place the chocolate in a bowl, and pour the
icing sugar and pistachios process together to
hot liquid over, whisking at the same time.
ensure that the natural oils that excrete from the
pistachios don’t cause the mixture to become 3) Add in the diced butter, and use a hand
moist. If friction is allowed to happen too much blender to process until smooth. Transfer into a
during this process then the mixture will heat up, piping bag ready for using later when cooled.
and cause the pistachios to become a ‘paste’ and
therefore make it impossible to sieve the mixture Assembly:
and continue with the macaron process. A tip
would be to ‘pulse’ the mixture when processing, ‘Start by piping the macaron shells roughly 2cm
ensuring you check the mixture every so often to in diameter, far enough away from each other so
ensure it is processing evenly. they won’t touch.

2) Once processed and fine, sieve into a clean, dry When using the Italian meringue method for
metal bowl. Create a ‘well’ and pour in one lot of making macarons, there is no real need to leave a
egg whites, but do not mix. ‘skin’ to form on top of the shells before baking, I
simply let the macarons find their shape, and
3) Combine the caster sugar & water and bring
bake immediately, tapping the trays beforehand.
up in temperature. Once the mixture reaches 116
However, when using pistachios for the base of
degrees Celsius, start whisking the other egg
the macaron, I would recommend leaving the
whites on medium speed in a mixing bowl.
shells to form a skin as you would for the French
4) Once the mixture reaches 119 degrees Celsius, meringue method, to ensure the macarons have
pour into the whisking egg whites and increase the best possible chance of keeping their shape
the speed once all the hot liquid is added. Keep and rising evenly whilst baking.
whisking until stiff peaks have formed - Italian
I bake macarons this size and at 140 degrees
meringue.
Celsius, with the fans on 40% for 16 minutes
5) Fold a third of the meringue into the approximately, until the ‘feet’ are firm to touch.
pistachio/icing sugar mixture, being vigorous to
My tip would be to open the oven door a couple
ensure the un-whisked egg whites incorporate
of times throughout the cooking process to
fully also. Once incorporated, gently fold through
ensure that any moisture in the air has a chance
the other two thirds of the meringue, in two
to escape, ensuring that the shells dry out and
parts, until a ribbon consistency has been
cook as they should without any hinderance.
reached with the macaron batter and when lifted,
it just slides off the rubber spatula and holds its These were finished in the most simplest of ways.
shape slightly. Pair up the macaron shells in even sizes, before
piping the cooled ganache onto one half, and
6) Transfer the pistachio macaron batter into a
sandwiching the other half to create the macaron,
piping bag fitted with a 1cm piping nozzle.
finishing with chopped, candied pistachio pieces.’
 Raspberry & Passionfruit
Macarons
Pink & Yellow macaron shells: 2) Combine the two chocolate types and once simmering,
pour the hot liquid over. Emulsify with a hand blender.
250g Ground almonds 3) Allow to cool to 40 degrees Celsius before adding the
290g Icing Sugar diced butter and emulsifying once more until smooth.
200g Egg whites Transfer into a piping bag.
240g Caster sugar
Pink & yellow heat stable colouring, as desired
Raspberry Pate De Fruit:
1) Start by processing the icing sugar & ground
150g Caster sugar
almonds together. Once fine, sieve into a clean,
dry metal bowl. 15g Pectin NH
230g Raspberry puree
2) Start whisking the egg whites on their own in
170g Caster sugar
a mixing bowl, until peaks start to form.
Continue whisking whilst you add in the caster 1) Combine the 150g caster sugar & pectin and whisk well.
sugar gradually. Once all the sugar has been
2) In a pan, begin to heat the puree & 170g of caster sugar,
added, add in the pink food colouring and whip
until it begins to boil.
to stiff peaks, before removing from the stand
mixer - French meringue. 3) Once boiling, add in the sugar/pectin mix and again
increase the temperature, whisking throughout.
3) Fold a third of the meringue into the almond/
icing sugar mixture, being quite vigorous to 4) ‘Cook’ the mixture until it reaches 113 degrees Celsius,
ensure the icing sugar & ground almonds are before pouring into a cling film lined tray and allowing to
fully combined with the first part of the set fully in the fridge.
meringue. Once incorporated, gently fold
through the other two thirds of the meringue, in
two parts, until a ribbon consistency has been Assembly:
reached with the macaron batter and when lifted,
‘Start by piping the macaron shells to the size required,
it just slides off the rubber spatula and holds its
and allow them to find their shape. When using the
shape slightly.
French meringue method, it is essential to leave them to
4) Transfer the macaron batter into a piping bag ‘rest’ slightly before baking. This allows the shells to form
fitted with a 1cm piping nozzle ready for piping. a slight ‘skin’ on top. Once piped, always remember to
remove any air bubbles that are visible on the shells with a
5) Repeat the process but with the yellow
cocktail stick before the skin forms, before tapping the
colouring to create the yellow macaron batter.
trays on the base to ensure the macaron batter has found
its shape fully. Never bang the trays too hard on the
surface otherwise you could distort the macaron shape.
Valrhona passionfruit ganache:
Once the ‘skin’ has formed on top and they can be touched
135g Double cream without any of the ‘batter’ sticking to your finger, bake
10g Invert sugar them at 135 degrees Celsius, with the fans on 40% (if
possible) for 15-17 minutes approximately, until the ‘feet’
185g Valrhona ‘Passionfruit Inspirations’
are firm to touch.
135g White chocolate
10g Unsalted butter, diced These were finished by portioning the raspberry pate de
fruit into relevant sized round pieces, pairing up the
1) Start by bringing the cream & invert sugar up yellow & pink shells, piping the passionfruit ganache on
to a light simmer. one shell, placing the raspberry pate de fruit in the centre,
and joining the shells together. Simple!’
Page 107
Page 108
 ‘Peach Melba’
Macarons
Pale yellow macaron shells: ganache: 3) Allow to cool to 40 degrees Celsius before adding the
diced butter and emulsifying once more until smooth.
110g Egg whites Transfer into a piping bag and allow to cool fully.
280g Caster sugar
50g Water Raspberry gel: ganache:
295g Icing Sugar
Use the same recipe and method on page 18.
300g Ground almonds
115g Egg whites Cocoa butter for spraying: ganache:
Pale yellow heat stable colouring, as desired
To temper the cocoa butter ready to spray, follow the
1) Start by processing the icing sugar & ground almonds seeding method technique on page 144, using the
together. Once processed, sieve into a clean, dry bowl. guidelines outlined for dark chocolate. To colour, use
Create a ‘well’ and pour in the 115g of egg whites but do heat stable colouring to create the ‘shades’ of orange &
not mix to combine. red required to create the ‘peach effect’. Use a brand as
desired, ensuring you follow the instructions as directed.
2) Combine the caster sugar, water & colouring and bring
Always spray the cocoa butter at 32 degrees.
up in temperature. Once the mixture reaches 116 degrees
Celsius, start whisking the other egg whites on medium Assembly: ganache:
speed in a mixing bowl.
‘Start by piping the macaron shells approximately 2cm in
3) Once the mixture reaches 119 degrees Celsius, pour diameter, far enough away from each other so they won’t
into the whisking egg whites and increase the speed once touch when they begin to rise during the baking process.
all the hot liquid is added. Keep whisking until stiff peaks
When using the Italian meringue method for making
are formed - Italian meringue.
macarons, there is no real need to leave a ‘skin’ to form on
4) Fold a third of the meringue into the almond/egg/ top of the shells before baking them, just let the macarons
icing sugar mixture, being quite vigorous to ensure the find their shape, and bake immediately, tapping the trays
meringue is incorporated fully. beforehand to ensure any air bubbles present disperse.
5) Gently fold through the other two thirds of the I bake macarons this size at 140 degrees Celsius, with the
meringue, in two parts, until a ribbon consistency has fans on 40% (if possible) for 16 minutes approximately,
been reached with the macaron batter and when lifted, it until the ‘feet’ of the macarons are firm.
just slides off the rubber spatula and holds its shape These were finished by tempering some cocoa butter as
slightly. directed and spraying the shades that resemble the effect
6) Transfer the macaron batter into a piping bag fitted & colour associated with a traditional looking peach.
with a 1cm nozzle read for piping the shells. They were then put together by piping a ring of the
peach ganache around one shell, then filling with the
Peach & Vanilla ganache: ganache: raspberry gel, before sandwiching together ready to
serve.’
200g Peach puree
25g Apricot puree *Note - You can also try the old school technique of
making two slightly different coloured macaron batters
1 Vanilla pod, seeded
and then ‘marbling’ them by combining the two mixtures
500g Valrhona Ivoire 35%
in the same piping bag. This will give a similar effect
25g Unsalted butter, diced
when piping.
1) Start by bringing the purees, vanilla seeds &
invert sugar up to a light simmer.
2) Once simmering, pour the mixture over the
chocolate and emulsify with a hand blender.
 Entremets

Page 110
 Orelys 35%, Muscovado &
Tulakalum 75%
Entremet
‘Valrhona Orelys is quite possibly my favourite flavour
offered by the company.
It uses a very dark sugar combined with caramelised
white chocolate to create a very subtle liquorice aftertaste.
Combined with the added muscovado flavour & the rich,
fruity taste of the Tulakalum chocolate, this entremet
really is one for the lovers of rich, powerful flavours.’

Page 112
 Orelys 35%, Muscovado &
Tulakalum 75%
Entremet
Valrhona Orelys 35% sheet cake:: Valrhona Orelys 35% cremeux:
180g All purpose flour 300g Double cream
115g Dark soft brown sugar 30g Caster sugar
3g Baking powder 20g Muscovado sugar
3g Bi-carb 50g Egg yolk
25g Cocoa powder 165g Valrhona Orelys 35%
145g Valrhona Orelys 35%, melted
1) Bring the double cream to a light simmer.
125g Whole milk
2) Meanwhile, combine & whisk together the egg yolk
100g Vegetable oil
and both types of sugar.
35g Egg whites
45g Egg yolk 3) Once simmering, temper the cream over the egg/sugar
mix & whisk to combine.
1) Start by preheating the oven to 180 degrees. 4) Return to the heat & proceed to cook out to make an
2) In a mixing bowl, using the paddle attachment, anglaise. Once the mixture reaches 86 degrees Celsius,
combine the all purpose flour, dark soft brown sugar, maintain the temperature whisking throughout for 2
bi-carb, baking powder & cocoa powder. minutes before removing from the heat.

3) In a separate bowl, combine and whisk together the 5) Pour the anglaise over the Orelys chocolate, in a
melted chocolate, vegetable oil, whole milk and both the suitably sized bowl, and whisk to combine.
egg whites & egg yolks. 6) Once the chocolate has melted, replace the whisk with
4) Fold the two together, gently but ensuring both parts a hand blender and emulsify to combine fully until
are combined thoroughly. smooth. Pour the cremeux into a lined tray and freeze
until firm before cutting into the relevant shape/size.
5) Spread the mixture evenly onto a prepared baking tray
and bake for 12-15 minutes approximately. The cake will
be firm to the touch and spring back when pressure
applied to the surface. Allow to cool fully before cutting
into relevant sizes.

Page 114
Muscovado crème brulee: 1) Bring the cream & milk to the boil. Then, combine &
whisk together the egg yolk and all three types of sugar
170g Muscovado sugar before pouring the cream/milk over and whisking to
30g Caster sugar combine.
50g Dark soft brown sugar
2) Return to the heat & proceed to cook out slightly. Add
800g Double cream in the vanilla seeds during this stage also.
200g Whole milk
3) Once the mixture reaches 55 degrees Celsius, remove
280g Egg yolk
from the heat, strain through a sieve, and pour the brulee
1 Vanilla pod, seeded
mixture into a suitably sized tray before baking in the
oven, with water surrounding the tray, at 120 degrees
Celsius for approximately 25-30 minutes. Freeze until
firm before cutting to the shape required.
 Orelys 35%, Muscovado &
Tulakalum 75%
Entremet
Valrhona Tulakalum 75% mousse: Dark grey & white mirror glaze:
250g Egg yolk 250g Water
280g Simple stock syrup 450g Glucose
375g Valrhona Tulakalum 75%, melted 380g Caster sugar
575g Double cream 58g Bronze gelatine sheets
340g Condensed milk
1) First, melt the chocolate and keep relatively warm.
180g Valrhona absolu cristal neutral glaze
2) Place the egg yolks into a stand mixer fitted with a
460g White chocolate
whisk attachment. Meanwhile, begin to heat the stock
Black or White heat stable colouring, as desired
syrup. Once it reaches 114 degrees begin to whisk the
yolks on a high speed - they will begin to become fluffy. 1) Start by combining the white chocolate,
condensed milk & absolu cristal in a suitable sized
3) Once the stock syrup reaches 119 degrees Celsius, pour
jug big enough to accommodate the full recipe.
it into the whisking egg yolks and continue to whisk on a
medium speed until the egg/syrup mixture cools to 55 2) Soak the gelatine sheets in cold water, and
degrees Celsius and thick ribbons are formed when the squeeze out any excess water once soaked so they are
whisk is removed. ready to use.
4) Fold the melted chocolate into the egg, and carefully 3) In a pan, combine the water, caster sugar &
use a rubber spatula to combine the two fully. glucose syrup. Bring up in temperature to 65
degrees Celsius.
5) Lightly whip the double cream until soft peaks, before
folding the chocolate/egg mixture in, incorporating 4) Stir in the gelatine sheets, and then pour the
carefully so the mixture doesn’t ‘split’. mixture over the chocolate/condensed milk/absolu
cristal from earlier.
6) Transfer into a piping bag ready for using.
5) Process with a hand blender ensuring all bubbles
are removed.

6) Split the glaze into two parts, a large amount for

colouring dark grey, and a smaller portion for
colouring white. Colour both accordingly, ensuring
all air bubbles and colouring have dissolved &
dispersed fully.
7) Always use the glaze at 35 degrees Celsius on a
frozen product to achieve the best results.

Page 116
Assembly:
‘A very simple looking entremet that relies on the On top of this layer of mousse, place the portioned,
flavours within to do all the talking. frozen crème brulee, before applying yet more mousse -
this time near enough to the top of the mould, before
The silicone mould used for this cake is one I tend to sue
finishing with the layer of chocolate cake. Place in the
quite often as you will see throughout this book - the
freezer to freeze fully before attempting to demould.
KE024 ‘Planet’ by Pavoni. It is worth noting that Pavoni
make numerous moulds that can be used to make/bake Remember to ensure the inserts are slightly smaller than
the inserts for each entremet mould if you wished to do the mould itself to guarantee that when added, the excess
so rather than having to portion each element once mousse with still feel the gaps around the sides & when
set/frozen. frozen, the demoulded cake will be smooth in its
entirety.
To build this entremet, you start by piping a generous
layer (1.5cm) of chocolate mousse into the mould. Next, Finish by glazing as directed, first with the grey glaze,
place your Orelys cremeux layer, before again piping a followed by random streaks of white. Add a tempered
layer of mousse, this time only 5mm in thickness. chocolate band before presenting to the guests once
defrosted.’
 Black Forest
Entremet
‘Cherry coupled with chocolate is a pairing that not many
people would turn down.
Using subtle pairings to match the sour cherry with the
dark chocolate ensures that the flavours associated with
the Black Forest are always present and never
overpowered by each other.
The addition of using a custom mould to produce this
entremet for my book, really does ensure the uniqueness
and ‘wow’ factor is present from the preparation &
building right through until the last slice is eaten.’

Page 118
 Black Forest
Entremet

Cherry & chocolate dacquoise: Cherry & dark chocolate ‘crunch’:

50g All purpose flour 200g Feuilletine flakes
160g Icing sugar 200g Dark chocolate 60-75%, melted
100g Ground almonds 40g Fresh cherries, finely chopped
75g Fresh cherries, finely chopped 100g Unsalted butter, melted
75g Caster sugar
1) Once the chocolate & butter are melted,
185g Egg whites combine the two together in a bowl that is big
enough to incorporate the full recipe.
1) Begin by making a stiff peaked French
meringue with the caster sugar & egg whites. 2) Once mixed together, stir in the feuilletine
flakes & the finely chopped fresh cherries.
2) Next, sieve the icing sugar, all purpose flour &
ground almonds together into a clean, dry bowl. 3) To mix thoroughly, use either a wooden spoon
or wear disposable gloves and manually combine
3) Once the meringue has formed, gently fold
the ingredients by hand.
through the dry ingredients in three stages, being
sure to incorporate fully each time, but not so 4) Spread the mixture into a round baking tray or
vigorous that you knock too much air out of the relevant sized mould and allow to chill down &
meringue. set fully before demoulding and portioning to the
4) When folding through the third and final part, correct size if necessary.
add in the fresh chopped cherries to fold into the
cake mixture also.

5) Once combined, thinly spread the mixture

into a lined cake tray and bake in the oven at 180
degrees Celsius for approximately 14-16 minutes,
until the cake springs back when pressure is
applied to the surface.
6) Allow to cool fully before attempting to
portion into the required sizes.

Page 120
Cherry cremeux:
250g Cherry puree
8g Bronze gelatine sheets
50g Fresh cherries, finely chopped
60g Caster sugar
125g Egg yolk
60g Egg whites

1) In a pan, combine the puree, caster sugar, egg

yolks & whites and proceed to cook out like an
anglaise.

2) In the meantime, soak the gelatine sheets in

ice cold water until soft, before straining out the
excess water, and placing the softened sheets to
one side ready to use.

3) Keep whisking the simmering mixture until it

reaches 84 degrees Celsius. Maintain the
temperature for a couple of minutes before
removing the cooked ‘anglaise’ from the heat and
leaving to stand for one minute.

4) Stir in the softened gelatine sheets to dissolve

before processing the mixture with a hand
blender until smooth.
5) Finally, stir in the finely chopped cherries
before pouring the mixture into a sensibly sized
mould / tray then placing in a freezer to set fully
before cutting into the required shape & size.
 Black Forest
Entremet

Valrhona Araguani 72% mousse: Cherry mirror glaze:

8g Bronze gelatine sheets 110g Black cherry puree
225g Double cream 25g Water
35g Caster sugar 195g Caster sugar
50g Egg yolk 230g Glucose syrup
425g Valrhona Araguani 72% 26g Bronze gelatine sheets
375g Double cream 125g Condensed milk
95g Valrhona absolu cristal neutral glaze
1) Soak the gelatine and then leave the strained,
230g White chocolate
softened sheets to one side. Next, in a pan, combine
the egg yolk, caster sugar & 225g double cream and Purple colouring, if desired
begin to cook out like an ‘anglaise’. 1) In a suitably sized jug, combine the white chocolate,
2) Meanwhile, lightly whip the 375g double cream condensed milk & absolu cristal and leave to one side.
to very soft peaks and store in the refrigerator until 2) Soak the gelatine sheets in cold water, and squeeze out
required. any excess water once softened so they are ready to use.
3) Once the ‘anglaise’ reaches 86 degrees Celsius, 3) In a pan, combine the black cherry puree, water, caster
maintain the temperature for a couple of minutes, sugar, glucose syrup and bring up in temperature to 65
whisking throughout, before adding in the softened degrees Celsius.
gelatine sheets.
4) Stir in the gelatine sheets, and then pour the liquid
4) Whisk to dissolve, then remove from the heat, over the chocolate mixture from earlier.
before pouring the mixture over the chocolate.
Process with a hand blender until smooth. 5) Process with a hand blender ensuring all bubbles are
removed, before adding in the colour if and when desired.
5) Allow to cool to 38 degrees Celsius before folding Use the glaze at 35 degrees Celsius.
into the whipped cream. Once homogenous, transfer
into a piping bag ready for building the entremet. *Note - the addition of the purple colouring may be
required dependant on what brand of puree you use.
Some companies have colourings added already to
‘enhance’ the natural colour of the fruit, so it is always
best to experiment with the glaze before adding in the
colour.

Cocoa butter for spraying:

To temper the cocoa butter ready to spray, follow the
seeding method technique on page 144, using the
guidelines outlined for dark chocolate. To colour, use a
heat stable deep red colouring, brand as desired,
following the instructions as directed. Always spray/use
the cocoa butter at 32 degrees Celsius.

Page 122
Assembly:
‘The look and style behind this entrmet is sleek &
minimalistic, but also it has depth in the layers.
The cherry ‘mould’ on top which houses one of the
aforementioned layers was made using the ‘Mayku
Formbox’, by simply arranging fresh cherries in the
circular shape before using the thermoforming machine
to create my custom, unique mould. The main mould
used was once again the Pavoni KE024 ‘Planet’.
Begin by piping a 2cm layer of the Araguani mousse,
followed by the cherry & dark chocolate crunch insert.
Remember, all inserts added must always be slightly
smaller in diameter to the mould itself to ensure the
mousse fills the mould and encases all the layers to create
a smooth finish once frozen and demoulded.
Next, pipe the remaining mousse near the top of the
mould, before sitting the chocolate & cherry dacquoise on
top to make the entremet ‘flush’. Smooth off with a
cranked palette knife if necessary.
Place in the freezer to set solid, before demoulding.
Now, prepare the cherry cremeux and fill the custom
made ‘cherry’ mould that will eventually sit on top.
Freeze the cremeux solid before attempting to demould.
To put this cake together, glaze the frozen entremet from
the ‘KE024’ as directed, before wiping away the excess
and sitting on the display stand. Demould the cremeux
and use the deep red coloured cocoa butter to spray,
ensuring an even, full coat.
Finish with red vein sorrel, and green sugar ‘stems’. Serve
immediately once defrosted.’
 Exotic Fruits
Entremet
‘In the UK, the idea of using ‘exotic fruits’ is widely
considered a scapegoat during the winter seasons.
In the summer we grow the strawberries, raspberries,
peaches etc required to make some classic British
desserts, and we like to keep it seasonal, but for some
reason we are not against the idea of using imported fruits
like passionfruit, mango, banana, papaya et al to create a
‘fruity’ dish when the weather outside is less than tropical
to say the least.
I am a huge fan of using these imported fruits in my
creations and they have played a vital role in all my
masterclasses to date and will continue to in the future.
Long may the importation continue!’

Page 124
 Exotic Fruits
Entremet

Mango & rum sheet cake: Mango set compote:

70g Caster sugar 100g Caster sugar
130g Fresh mango, diced 10g Pectin NH
195g Dark soft brown sugar 25g Invert sugar
30g Dark rum 210g Mango puree
100g Invert sugar 60g Passionfruit puree
240g Unsalted butter, softened 50g Fresh mango, finely diced
250g Whole eggs
1) In a small bowl, combine and whisk together the
260g All purpose flour
caster sugar & pectin NH - this will prevent the
10g Baking powder pectin from ‘clumping’ up when added into the
1) Preheat the oven to 165 degrees Celsius. simmering purees.

2) In a pan, add the invert sugar, passionfruit puree

2) Next, in a pan, make a caramel with the caster
sugar and then add the diced mango to caramelize. & mango puree and bring to a light simmer.
3) Once simmering, but before boiling, add in the
3) Once slightly golden, add the dark rum to
deglaze, before removing and leaving to cool on a combined sugar/pectin mixture and whisk well to
silicone mat. combine and prevent lumps forming.

4) Using a paddle attachment on a stand mixer, 4) Bring to the boil, and increase to 113 degrees
cream the butter with the dark soft brown sugar & Celsius, whisking throughout to stop the mix from
invert sugar until light & fluffy. burning to the bottom of the pan, before removing
from the heat right away.
5) Add in the eggs one by one until fully combined.
5) Immediately stir in the diced fresh mango and
6) Sift the flour & baking powder, and fold into the pour the mixture into the designated mould, before
egg/butter/sugar in two parts, before adding in the transferring to the freezer or blast chiller to set firm
cooled, caramelized mango dice. ready for portioning / demoulding when time to
7) Spread evenly onto a lined baking tray and bake build the entremet.
for 10-12 minutes approximately, until a skewer
comes out clean. Leave to cool fully before
attempting to portion due to the fragility of the cake.

Page 126
Banana baked cream: 1) In a pan, make a caramel with 6) return to the heat and, over a
the 50g caster sugar & glucose. medium heat, cook the mixture
50g Fresh banana, chopped until it reaches 66 degrees Celsius.
2) Once golden, add in the
50g Caster sugar
chopped banana and stir to 7) Remove from the heat and
20g Glucose
caramelise. process with a hand blender until
20g Dark rum completely smooth.
580g Whole milk 3) Deglaze the pan with the dark
rum, before adding in the whole 8) Pass through a sieve into a
190g Egg yolk
milk and bringing the mixture to a suitably sized mould or a lined
75g Caster sugar
light simmer, ensuring all the round baking tray, and bake in the
sugar has dissolved. oven at 110 degrees Celsius for
25-28 minutes, until the mixture
4) Meanwhile, combine the egg
has a slight wobble but hasn’t
yolk & 75g caster sugar and whisk
cracked on the surface.
to combine.
9) Allow to cool fully, ideally by
5) Pour the hot mixture over the
freezing, before portioning or
egg/sugar and incorporate the two
demoulding ahead of the building
together.
process.
 Exotic Fruits
Entremet

Valrhona Passionfruit mousse: Passionfruit mirror glaze:

12g Bronze gelatine sheets 100g Passionfruit puree
200g Double cream 40g Water
120g Passionfruit puree 200g Caster sugar
60g Egg yolk 210g Glucose syrup
40g Caster sugar 28g Bronze gelatine sheets
220g Valrhona Inspirations Passionfruit 150g Condensed milk
100g White chocolate 100g Valrhona absolu cristal neutral glaze
340g Double cream 240g White chocolate
Yellow colouring, as desired
1) Soak the gelatine sheets and then leave the
strained, softened sheets to one side. Next, in a pan, 1) In a suitably sized jug, combine the white chocolate,
combine the egg yolk, caster sugar, passionfruit condensed milk & absolu cristal and leave to one side.
puree & 200g of double cream and begin to cook 2) Soak the gelatine sheets in cold water, and squeeze out
over a medium heat. any excess water once soaked so they are ready to use.
2) Lightly whip the 340g of double cream to very 3) In a pan, combine the passionfruit puree, water, caster
soft peaks and store in the refrigerator until required. sugar, glucose syrup and bring up in temperature to 65
3) Once the mixture reaches 86 degrees Celsius, degrees Celsius.
maintain the temperature for two minutes, 4) Stir in the gelatine sheets, and then pour the mixture
whisking throughout, before adding in the softened over the chocolate mixture from earlier.
gelatine sheets and removing from the heat.
5) Process with a hand blender ensuring all bubbles are
4) Whisk to dissolve, before pouring the mixture removed, before adding in the colour as desired. Use the
over the combined white chocolate & Valrhona mirror glaze on the frozen product at 35 degrees Celsius.
passionfruit. Process with a hand blender until
smooth.
Cocoa butter for spraying:
5) Allow to cool to 36 degrees Celsius before folding
To temper the cocoa butter ready to spray, follow the
into the whipped cream. Once homogenous, transfer
seeding method technique on page 144, using the
into a piping bag.
guidelines outlined for dark chocolate. To colour, use a
heat stable yellow colouring, brand as desired, following
the instructions as directed. Always spray/use the cocoa
butter at 32 degrees Celsius.

Page 128
Assembly:
‘Visually a stunning entremet, taste wise, it doesn’t Fill the remainder of the mould with the passionfruit
disappoint neither. mousse, leaving a small gap at the top to fit the ‘base’
layer of mango & rum sponge, smoothing any excess
Again, I used the Pavoni ‘KE024’ mould for this one
mousse with a palette knife and ensuring the cake sits
with the addition of the Pavoni ‘TOP09’ ‘Coral’ mould
flush within the mould. If you want to add another
to sit on top.
layer/component to this entremet, you could do so and
Start by piping a 1.5cm layer of the passionfruit fill the aforementioned ‘Coral’ mould to sit on top, but
mousse on the bottom of the mould, covering it for this entremet pictured, I filled the mould with
completely, before placing the baked banana cream excess passionfruit mousse to give the cake an added
insert in the centre, ensuring as usual, that there is visual effect.
5mm gap around the insert where the mousse is visible
Freeze both moulds solid before demoulding. Then,
and meaning the insert will not touch the mould itself,
glaze the entremet itself as directed and spray the
guaranteeing a smooth finish once the frozen cake is
‘Coral’ mould as instructed. Sit the evenly sprayed
demoulded.
‘Coral’ on top of the glazed cake as soon as possible, to
Next, pipe a layer of mousse, completely covering the prevent the shaped mousse from defrosting and
layer of banana cream, approximately 1cm thick, breaking once lifted.
before placing the final ‘insert’ of mango compote,
I finished this cake with a tempered white chocolate
once again, in the centre of the mould.
band (Instructions on page 144), coloured green, along
with a green coloured chocolate curl on top filled with
a fresh exotic fruit salad and micro coriander just
before serving.’
 Pistachio & Strawberry
Entremet
‘If you make your own strawberry puree, use the best
quality strawberries you can find to accompany the
skinless pistachios to ensure this entremet has the most
luxurious feel possible - ready made purees are good, but
utilise your own produce as much as possible.
When done correctly, this cake is ideal for summer nights
or banqueting events under a marquee.
Subtly decorated and finished showcasing the best local,
fresh strawberries sitting pride of place upon the glazed
cake beneath.’

Page 130
 Pistachio & Strawberry
Entremet

Pistachio dacquoise: Strawberry panna cotta:

110g Icing sugar 6g Bronze gelatine sheets
55g All purpose flour 350g Double cream
100g Pistachios, roasted then processed into a paste 265g Strawberry puree, cold
240g Egg whites 50g Caster sugar
160g Caster sugar 1 Vanilla pod, seeded
25g Pistachios, finely chopped
1) Soak the gelatine sheets, before straining out
1) Begin by dry roasting the 100g pistachios at 180 the excess water and leaving to one side for use
degrees Celsius for 10 minutes, before putting later.
through a food processor. They will turn into a
2) In a pan, combine the cream, caster sugar &
powder, before eventually turning into a paste as a
vanilla seeds, before bringing to a light simmer.
result of the heat & friction created from within the
blender. Store the fine paste to one side until ready 3) Remove from the heat, stir in the softened
to use. gelatine sheets before pouring in the cold
strawberry puree.
*Note - you can times this recipe by as much as you
like and make a bulk amount of pistachio paste. 4) Process until smooth, before pouring into a
Simply store in an airtight container or jar until lined tray and freezing until set. Cut into a
wanting to use. relevant sized insert piece and store in the
freezer until ready to build.
2) Make a stiff peak French meringue with the
caster sugar & egg whites, and leave to one side.

3) Sieve the all purpose flour & icing sugar into the
meringue and fold together to combine.
4) Fold the pistachio paste into the meringue/dry
ingredients & finish by folding through the finely
chopped pistachios.
5) Spread the dacquoise mixture into a lined baking
tray or pipe into a relevant sized Pavoni insert
mould, before baking at 180 degrees Celsius until
slightly golden and the cake springs back when
pressure is applied to the surface. Allow to cool fully
before attempting to portion or demould.

Page 132
Pistachio bavarois: 1) Soak the gelatine sheets, before cool down to 36 degrees Celsius.
straining out the excess water and
8g Bronze gelatine sheets 4) In the meantime, lightly whip
leaving to one side for later.
the double cream until soft peaks
260g Double cream
2) In a heavy bottomed pan, form.
40g Pistachio paste
combine the pistachio paste, 75g
*(see dacquoise recipe overleaf) 5) Once cooled, fold the pistachio
caster sugar, milk & egg yolk and
100g Caster sugar mixture into the lightly whipped
over a medium heat, begin to
double cream and mix until
200g Whole milk cook until the mixture reaches 84
homogenous.
75g Egg yolk degrees Celsius.
6) Pour into the desired mould or
3) Maintain the heat for 2 minutes
lined tray and allow to set fully in
before removing from the heat,
the freezer or blast chiller until
stirring in the softened gelatine
ready to portion when building
sheets to dissolve, and leaving to
the entremet.
 Pistachio & Strawberry
Entremet

Pistachio & white chocolate mousse: Strawberry mirror glaze:

8g Bronze gelatine sheets 90g Strawberry puree
310g Double cream 20g Water
45g Egg yolk 200g Caster sugar
35g Caster sugar 225g Glucose syrup
440g White chocolate 28g Bronze gelatine sheets
75g Skinless pistachios, chopped 150g Condensed milk
330g Double cream 100g Valrhona absolu cristal neutral glaze
230g White chocolate
1) Soak the gelatine and then leave the strained,
softened sheets to one side for now. Red colouring, as desired

2) In a pan, combine the egg yolk, caster sugar & 1) In a suitably sized jug, combine the white chocolate,
310g double cream and begin to cook out over a condensed milk & absolu cristal and leave to one side.
medium to high heat, whisking constantly. 2) Soak the gelatine sheets in cold water, and squeeze out
3) Once the mixture reaches 86 degrees Celsius, any excess water once soaked so they are ready to use.
maintain the temperature for a couple of minutes, 3) In a pan, combine the strawberry puree, water, caster
whisking throughout, before removing from the sugar, glucose syrup and bring up in temperature to 65
heat and adding in the softened gelatine sheets. Stir degrees Celsius.
to help the sheets dissolve, and allow the mixture to
‘stand’ for two minutes. 4) Stir in the gelatine sheets, and then pour the mixture
over the chocolate mixture from earlier.
4) Pour the mixture over the white chocolate &
chopped pistachios and process with a hand blender 5) Process with a hand blender ensuring all bubbles are
until smooth. There will be some texture remaining removed, before adding in the colour as desired. Use the
from the nuts. mirror glaze on the frozen product at 35 degrees Celsius.

5) Lightly whip the 330g double cream to very soft

peaks and store in the refrigerator until required.

6) Allow to cool to 36 degrees Celsius before folding

into the whipped cream. Once homogenous, transfer
into a piping bag ready for building the entremet.

Page 134
 Assembly:
‘This entremet was made using the Pavoni ‘KE024’ Fill the remainder of the mould with the mousse,
‘Planet’ mould. leaving a gap just big enough to sit the layer of pistachio
dacquoise, before smoothing over with a palette knife
Another really simple cake to garnish & finish, this cake
and placing in the freezer to set fully.
relies on the chef to use the best possible ingredients
from the freshest strawberries to the best quality Iranian Demould the frozen entremet once you have the mirror
skinless pistachios. glaze prepared, and proceed to glaze the cake as
instructed.
Start by piping a 1cm layer of pistachio & white
chocolate mousse, followed by the portioned insert of Allow the excess to run off, before smoothing the edges
pistachio bavarois. and sitting on the display board. Sprinkle some skinless
pistachios around the base and then finish by placing a
Follow this layer with more mousse, approximately the
tempered chocolate band on top, filled with fresh, local
same thickness as the bavarois layer itself, before placing
strawberries.’
the frozen strawberry panna cotta on top of this layer of
mousse.
 Citrus
Entremet
‘The use of Citrus fruits in Britain is much the same sort
of story as the Exotic fruits from earlier.
Most of the classic dessert items such as crème brulee,
posset, tart etc all have traditional variations featuring a
citrus fruit or two, and they all tend to have one thing in
common - smooth textures.
I keep the flavours sharp throughout this entremet,
whilst maintaining smooth textures throughout to ensure
this is a real palette cleanser - one that leaves you wanting
more, especially with the utilisation of the new Valrhona
Yuzu inspirations.’

Page 136
 Citrus
Entremet

Yuzu sheet cake: Orange set compote:

125g All purpose flour 10g Pectin NH
120g Caster sugar 110g Caster sugar
3g Baking powder Juice of 2 lemons
50g Yuzu juice 50g Pink grapefruit puree
100g Water 200g Orange puree
150g Egg yolk 40g Fresh orange segments, finely chopped
60g Caster sugar 40g Fresh grapefruit segments, finely chopped
140g Egg whites
1) In a small bowl, whisk to combine the caster
1) Using the 60g caster sugar & 140g egg whites, sugar & pectin.
make a stiff peaked French meringue and leave to
one side. 2) Now, in a pan, heat up the orange & grapefruit
purees and lemon juice until simmering.
2) Next, using the whisk attachment on a stand
mixer, combine the yuzu juice, water & egg yolk and 3) Add in the sugar/pectin and whisk well to
begin to whisk until the egg yolks become slightly dissolve. Once it begins to boil, remove from the
fluffy. heat & stir in the finely chopped orange & grapefruit
segments.
3) Once the yolks have a bit of volume, sieve the
three remaining dry ingredients into the yuzu/yolk 4) Pour the mixture into a cling film lined tray and
mixture and fold together using a rubber spatula. store in the freezer until set, before cutting into
relevant insert sized pieces.
4) Finally, fold the French meringue into the
mixture and once the cake batter is homogenous,
spread thinly into a prepared baking tray or insert
shaped mould and bake at 160 degrees Celsius for
16-18 minutes approximately, until slightly golden
and a skewer inserted comes out clean. Allow to cool
down fully before portioning or using.

Page 138
Orange & grapefruit cremeux: 1) Soak the gelatine sheets, squeeze heat, stir in the soft gelatine sheets
out the excess water once softened and allow to cool to 40 degrees.
8g Bronze gelatine sheets and reserve the sheets ready to use
4) Use a hand blender and process
200g Caster sugar shortly.
the diced butter into the mixture in
280g Egg yolk
2) In a pan, combine the sugar, egg stages, until all is incorporated and
60g Egg whites yolk, egg white & both purees and smooth.
240g Orange puree over a medium/low heat, begin to
5) Fold through the diced
60g Pink grapefruit puree ‘cook’ out, whisking all the time.
segments and pour into the desired
200g Diced unsalted butter
3) Once the mixture reaches 84 mould, before freezing and
30g Fresh orange segments, finely chopped degrees Celsius, remove from the portioning when ready to use.
 Citrus
Entremet

Valrhona Yuzu mousse: Orange mirror glaze:

10g Bronze gelatine sheets 75g Orange puree
320g Double cream 30g Water
20g Yuzu juice 200g Caster sugar
55g Egg yolk 245g Glucose syrup
35g Caster sugar 28g Bronze gelatine sheets
220g Valrhona Inspirations Yuzu 140g Condensed milk
100g White chocolate 100g Valrhona absolu cristal neutral glaze
320g Double cream 230g White chocolate
Red & Yellow colouring as desired to create orange
1) Soak the gelatine and then leave the strained,
softened sheets to one side. Next, in a pan, combine 1) In a suitably sized jug, combine the white chocolate,
the egg yolk, caster sugar, yuzu juice & 320g double condensed milk & absolu cristal and leave to one side.
cream and begin to cook out like an ‘anglaise’. 2) Soak the gelatine sheets in cold water, and squeeze out
2) Lightly whip the 320g of double cream to very any excess water once soaked so they are ready to use.
soft peaks and store in the refrigerator until required. 3) In a pan, combine the orange puree, water, caster
3) Once the ‘anglaise’ reaches 86 degrees Celsius, sugar, glucose syrup and bring up in temperature to 65
maintain the temperature for two minutes, degrees Celsius.
whisking throughout, before adding in the softened 4) Stir in the gelatine sheets, and then pour the mixture
gelatine sheets and removing from the heat. over the chocolate mixture from earlier.
4) Whisk to dissolve, before pouring the mixture 5) Process with a hand blender ensuring all bubbles are
over the combined white chocolate & Valrhona removed, before adding in the colour as desired. Use the
yuzu. Process with a hand blender until smooth. mirror glaze on a frozen product at 35 degrees Celsius.
5) Allow to cool to 36 degrees Celsius before folding *Note - the addition of the colouring will help to enhance
into the whipped cream. Once homogenous, transfer the colour created by adding in the orange puree alone.
into a piping bag ready for constructing the Dependant on the colouring being used, you may wish to
entremet. ‘blend’ your own shade of orange with yellow & red or
simply use a ready made orange colouring.

Page 140
Chocolate / Cocoa butter for spraying: Assembly:
200g White chocolate, tempered ‘This entremet is made using the classic ‘KE002’
200g Cocoa butter, tempered ‘Pavocake’ Pavoni mould. If you make a lot of this style
of dessert, there are insert sized moulds available that will
1) Follow the instructions on page 144 on how to eliminate the need for portioning and cutting the layers
temper white chocolate - whichever method you as and when they are made.
prefer.
Begin by piping a 1.5cm layer of yuzu mousse followed
2) Also on page 144, follow the instructions for how by the portioned orange compote insert (ensuring this,
to temper dark chocolate via the ‘seeding’ method. like the other inserts, is slightly smaller in size so that it
This is the method required to temper the cocoa doesn’t press against the sides of the mould.).
butter. We use the temperatures required for dark
chocolate as the tempering guidelines differ for Pipe another layer of mousse approximately 1cm thick,
how much cocoa % is present in the chocolate before placing the orange cremeux centrally. Complete
being used - if we are tempering cocoa butter, it is the cake by piping the remaining mousse to the top of
of course more in-line with dark chocolate than the mould, before finishing off with a layer of yuzu cake,
milk or white. making sure that the cake sits flush inside the mould so
when it is turned out for finishing, it sits evenly on the
3) When both are tempered, combine the two by display board. Freeze until solid, and then demould.
emulsifying with a hand blender, adding in the
required yellow colour at this stage too. Prepare the yellow cocoa butter/chocolate spray as
Use the ‘spray’ at 32 degrees. instructed and evenly coat the entremet, before finishing
with a random coating of orange mirror glaze, whilst the
*Note - to ensure the spray mixture comes out of cake is still frozen.
the air gun evenly, always use a nozzle of 1.4mm or
more when spraying a 50-50% cocoa butter/ Allow to defrost before finishing with a ‘scattered’
chocolate mixture. Any smaller and you run the chocolate garnish (elevated by using excess mousse
risk of the airgun seizing. frozen in a small mould, glazed and sat on top of the
cake), edible flowers & fresh citrus fruit segments if you
wish.’
 Chocolate
Bonbons
‘Last but not least, the chocolate bonbon. Arguably the
most ‘trendy’ aspect of modern patisserie is the art of
producing individual or sharing sized ‘jewels’ filled with
various different fillings, decorated in an unlimited
amount of patterns & colour schemes - your imagination
truly is your only limitation.
Much like the decorating process itself, tempering
chocolate is an art form, one that requires practise and
developing as time goes by.
Whenever there are numerous techniques to garner the
same result, the individuals preferences and comfort will
always determine the path taken to achieve the final
outcome.
Whichever tempering technique you prefer, or
understand better, the following recipes & methods can
be accommodated and used for all.’

Page 142
 Tempering chocolate
There are three main ways to temper chocolate, and everyone has their own opinions on how best to
do so. This includes preferred temperatures, which range from ridiculously low, to dangerously high.
Each to their own I say, and what works for one, may not work for the masses, but that doesn’t make
them wrong. Here is an outline based on the temperatures and methods I use.

The table top method, with the use of a marble work surface, is the most traditional. This method
requires melting the couverture chocolate to the correct temperature, cooling by moving the
chocolate around on the marble evenly & frequently, until the chocolate reaches the lowest
temperature, before transferring the chocolate into a bowl, and increasing the temperature gradually,
until the working temperature has been reached. The chocolate will then be tempered, and below
are the temperatures I adhere too when using this method:

White = <45>26<28/29 degrees Celsius

Milk / Coloured = <50>27<29/30 degrees Celsius
Dark = <55>28<32 degrees Celsius

The next (and most popular) method is seeding. You need to melt the chocolate until the initial
temperature has been reached, remove from the heat, and add in 25% of the original weight of the
chocolate, to melt naturally using a rubber spatula. This will create the cocoa crystals required for the
chocolate to ‘temper’, and at the same time, cool the chocolate down to the working temperature. All
the added chocolate should have melted before the ‘working temperature’ has been reached, and the
chocolate will be tempered and ready to use. If all the additional chocolate added has not melted, you
will need to increase the temperature either by using a water-bath or a heat gun before cooling to the
working temperature again otherwise the chocolate will become thick/lumpy and difficult to work
with. The temperatures to follow are the same as above, bypassing the lowest temperature and
middle process. So, take to initial temperature, add in solid chocolate, cool to working temperature.

The third method I use is probably lesser known, but, creates the best results in my opinion -
the ‘mycryo’ technique.
The idea behind tempering chocolate is to melt the couverture chocolate, before ‘resetting’ it so to
speak, reforming the cocoa crystals evenly to ensure the tempered chocolate has a crisp ‘snap’ when
broken and a glossy shine to look at. By using mycryo, you are (in simple terms) adding in extra
crystals ensuring that as long as the initial melting temperature has been reached, the chocolate will
be tempered when it cools to the working temperature without having to cool/reheat or add in
additional chocolate. This is the easy option. The temperatures are as follows:

White = <45>36<28/29 degrees Celsius

Milk / Coloured = <50>36<29/30 degrees Celsius
Dark = <55>36<32 degrees Celsius

Note all three chocolate types have the middle temperature of 36 degrees Celsius - this is the
temperature at when the mycryo is added, allowed to dissolve by whisking/folding with a rubber
spatula, before cooling to the working temperature ready to use.
The temperature for adding the mycryo is the same regardless of the chocolate type, as is the
quantity required; 2% mycryo to chocolate mass. Meaning 200g of chocolate = 4g of mycryo.
Experiment with temperatures, your preferred chocolate and these techniques.
These are my guidelines that I follow, but they may not be right for you. Best way to learn, is to do.

Page 144
‘When it comes to colouring white chocolate,
there are numerous types of colouring to use.
Whichever I choose to use, I always follow the
same guideline - temper the chocolate first,
then colour it afterwards. Ensure you don’t
increase the temperature too much to take the
chocolate out of its tempered state, but in my
experience, this is the easiest way to achieve
the best ‘coloured’ chocolate possible.’
 ‘Milk & Cookies’
Bonbons
‘Cookie’ ganache: Cocoa butter for spraying:
100g Whole milk 1) Start by tempering the cocoa butter, following
80g Double cream the seeding method technique on page 144, using
30g Chocolate chip cookies, broken up the guidelines outlined for dark chocolate.
350g White chocolate 2) Once thee cocoa butter is tempered and near
10g Unsalted butter the working temperature of 32 degrees Celsius,
separate the mixture into two even quantities
1) Combine the whole milk, cream & cookies in a
ready for colouring.
pan and bring to a light simmer. Whisk the
mixture to break down the cookies. 3) Colour one batch with blue fat soluble
colouring, and one batch with white fat soluble
2) Once the cookies have broken down, pour the
colouring - brand as desired, quantity as
hot mixture over the white chocolate & process
instructed, to achieve the two colours of cocoa
with a hand blender.
butter ready for decorating/spraying.
3) When the ganache has emulsified, add in the
unsalted butter & process again until smooth and Assembly:
incorporated. Transfer to a piping bag and allow
to cool ready for use. ‘Start by preparing the mould ready for spraying.
I tend to use a lint free cloth to ensure there are
Whole milk gel: no fingerprints or left over residue present from
the last batch of chocolates I made. Next, using a
150g Whole milk
fine brush, ‘splatter’ some white cocoa butter on
50g Condensed milk one mould, and blue on the other.
10g Powdered glucose Wipe away excess, and leave to set.
2g Agar agar
Set up your spray gun, and ensure the cocoa
1) Combine the whole milk & condensed milk butter is at the working temperature of 32
and bring to a light simmer. degrees. Proceed to spray alternate colours on the
moulds - so blue over the white splatter effect,
2) Stir together the glucose powder & agar agar
and white over the blue. Again, wipe of the
and add into the milk. ‘Cook’ the mixture out,
excess and allow to set.
whisking thoroughly, until it reaches 86 degrees
Celsius in order to activate the Agar agar. Temper your chocolate of choice (I used milk
chocolate to pair with this filling), and fill each
3) Remove from the heat & allow to set fully
cavity, before removing the excess.
before processing until smooth, ensuring there
are no lumps, and pouring into a piping bag. Once set, fill each cavity half way with the milk
gel, before filling the other half (leaving a small
gap at the top) with the cookie ganache.
‘Cap’ each of the cavities with the excess
tempered chocolate, allow to crystalize fully,
before removing from the mould. Store in an
airtight container ready for use.’
Page 147
Page 148
Manjari 64% & Honey
Snack Bar
Valrhona Manjari 64% ganache: Cocoa butter for spraying:
150g Double cream 1) Start by tempering the cocoa butter, following
20g Invert sugar the seeding method technique on page 144, using
145g Valrhona Manjari 64% the guidelines outlined for dark chocolate.
25g Unsalted butter 2) Once thee cocoa butter is tempered and near
the working temperature of 32 degrees Celsius,
1) Bring the cream & invert sugar to a boil, whilst
separate the mixture into two even quantities
in a separate bowl, melting the chocolate.
ready for colouring.
2) Once the cream/sugar is about to boil over,
3) Colour one batch with black fat soluble
pour the mixture over the melted/warm
colouring, and one batch with yellow fat soluble
chocolate, and whisk to combine.
colouring - brand as desired, quantity as
3) Add in the unsalted butter, and then process instructed, to achieve the two colours of cocoa
with a hand blender to emulsify fully, before butter ready for spraying.
allowing to cool down slightly ready to use.
Assembly:
Honey jelly:
‘Start by preparing the mould ready for spraying.
75g Honey, good quality To create the ‘thunder’ effect, I used low-tack
50g Simple stock syrup transfers widely available on the internet. They
3g Bronze gelatine sheets are simple to apply and create the sharp lines that
give your chocolates an added visual ‘wow’
1) Bring the honey & stock syrup up in factor.
temperature whilst also soaking the gelatine
Set up your spray gun, and ensure the cocoa
sheets in ice cold water.
butter is at the working temperature of 32
2) Once simmering, dissolve the gelatine, remove degrees. Proceed to spray the mould with the
from the heat and pour the mixture into a cling black coloured cocoa butter, creating an even
film lined tray, allowing the jelly to set, layer. Repeat the process if required to ensure the
approximately 3mm thick. mould is completely covered, being careful that
the cocoa butter doesn’t become streaky from
3) Once set, cut into relevant sizes to fit the shape
over spraying. Wipe away the excess and allow to
of the mould you are using, and keep
set before removing the transfers, before
refrigerated until ready to use.
repeating the spraying process with the yellow
cocoa butter.
Temper your chocolate (I used dark chocolate to
pair with this filling), and fill each cavity, before
removing the excess.
Once set, fill each cavity two thirds with the
ganache, finishing with a layer of jelly, leaving a
small gap at the top.
‘Cap’ each of the cavities with the excess
tempered chocolate, allow to crystalize fully,
before removing from the mould. Store in an
airtight container ready for use.’
 Wild Strawberry, Lime
& Marshmallow
Bonbons
Lime marshmallow: Cocoa butter for spraying:
10g Bronze gelatine sheets 1) Start by tempering the cocoa butter, following
30g Egg whites the seeding method technique on page 144, using
250g Caster sugar the guidelines outlined for dark chocolate.
100g Water 2) Once thee cocoa butter is tempered and near
25g Lime Juice the working temperature of 32 degrees Celsius,
separate the mixture into two even quantities
1) Start by soaking the gelatine sheets in ice cold ready for colouring.
water. When soft, strain out the excess water and
3) Colour one batch with white fat soluble
leave to one side.
colouring, and one batch with deep red fat
2) Put the egg whites in a mixing bowl fitted soluble colouring - brand as desired, quantity as
with a whisk attachment, and in a pan, combine instructed, to achieve the two colours of cocoa
the water, lime juice & caster sugar. butter ready for decorating/spraying.
3) Bring the mixture up to 119 degrees Celsius
and pour the mixture over the lightly whipping Assembly:
egg whites. Proceed to make an Italian meringue,
adding in the gelatine sheets once stiff peaks have ‘Start by preparing the mould ready for spraying.
formed. To create the ‘cats eye’ effect, I used low-tack
transfer widely available on the internet.
4) Transfer into a piping bag, ready to use
immediately.
Set up your spray gun, and ensure the cocoa
butter is at the working temperature of 32
degrees. First, ‘splatter’ some of the white cocoa
Wild strawberry ganache:
butter using a fine brush. Next, spray the mould
180g Wild strawberry puree with the deep red coloured cocoa butter, creating
an even layer. Repeat the process if required to
20g Invert sugar
ensure the mould is completely covered, being
365g White chocolate
careful that the cocoa butter doesn’t become
10g Unsalted butter
streaky from over spraying. Wipe away the excess
and allow to set before removing the transfers.
1) In a suitably sized jug, combine the white
chocolate & unsalted butter. Temper your chocolate, (I used white chocolate
coloured with green fat soluble colouring), fill
2) Put the wild strawberry puree & invert sugar
each cavity, before removing the excess.
in a pan and bring to a light simmer. Once the
mixture is near boiling, pour over the chocolate/ Once set, fill each cavity with the lime
butter and process with a hand blender until marshmallow, finishing with a layer of wild
emulsified. strawberry ganache, almost to the top.
3) Allow to cool until it reaches 30 degrees ‘Cap’ each of the cavities with the excess
Celsius before using. tempered chocolate, allow to crystalize fully,
before removing from the mould. Store in an
airtight container ready for use.’
Page 151
Page 152
Mexican Vanilla
Bonbons
Mexican vanilla ganache: Assembly:
200g Double cream ‘Start by preparing the mould ready for
25g Invert sugar decorating. Ensure the cocoa butter is at the
385g Valrhona Opalys 33% working temperature of 32 degrees. First,
8g Mexican vanilla essence
‘splatter’ some of the red cocoa butter using a fine
brush. Next, once dry, use another brush and
1) Start by combining the double cream, invert apply some of the green cocoa butter. Wipe away
sugar & Mexican vanilla essence and heating the the excess cocoa butter and leave to dry once
mixture until it begins to simmer gently. more before the next stage.

2) Pour the mixture over the chocolate, and Temper your chocolate, (I used Valrhona Opalys
whisk to combine. Once melted, process with a 33%) and fill each cavity, before removing the
hand blender to emulsify fully, before excess.
transferring to a piping bag ready to use once Once set, fill each cavity with the Mexican vanilla
cool. ganache, almost to the top, leaving a small gap
for the cavity to be capped effectively.
Cocoa butter for painting: ‘Cap’ each of the cavities with the excess
tempered chocolate, allow to crystalize fully,
1) Start by tempering the cocoa butter, following before removing from the mould and storing
the seeding method technique on page 144, using ready for use.’
the guidelines outlined for dark chocolate.

2) Once thee cocoa butter is tempered and near

the working temperature of 32 degrees Celsius,
separate the mixture into two even quantities
ready for colouring.
3) Colour one batch with red fat soluble
colouring, and one batch with green fat soluble
colouring - brand as desired, quantity as
instructed, to achieve the two colours of cocoa
butter ready for decorating the mould.
 Passionfruit & Waina 35%
Bonbons
Passionfruit & Waina ganache: Assembly:
175g Passionfruit puree ‘Start by preparing the mould ready for spraying.
25g Double cream Next, set up your spray gun, and ensure the
15g Invert sugar cocoa butter is at the working temperature of 32
390g Valrhona Waina 35% degrees. First, ‘splatter’ some of the purple cocoa
butter using a fine brush. Allow this to set, before
1) Begin by combining the passionfruit puree, using your finger (wearing a disposable glove)
double cream & invert sugar in a pan and and spreading a thin layer of the purple cocoa
bringing up to a light simmer. butter around the base of the polycarbonate
mould, as the picture overleaf shows.
2) Once simmering, pour over the chocolate and
process with a hand blender until emulsified. Next, spray the mould with the yellow coloured
cocoa butter, creating an even layer. Repeat the
3) Allow to cool to 30 degrees before using.
process if required to ensure the mould is
completely covered, being careful that the cocoa
Cocoa butter for colouring: butter doesn’t become streaky from over
spraying. Wipe away the excess and allow to set
1) Start by tempering the cocoa butter, following before the next stage.
the seeding method technique on page 144, using
the guidelines outlined for dark chocolate. Temper your chocolate, (I used milk chocolate to
pair with the passionfruit filling), fill each cavity,
2) Once thee cocoa butter is tempered and near before removing the excess.
the working temperature of 32 degrees Celsius,
separate the mixture into two even quantities Once set, fill each cavity with the passionfruit
ready for colouring. ganache, almost to the top, ensuring you leave a
small gap for sealing your chocolates.
3) Colour one batch with purple fat soluble
colouring, and one batch with yellow fat soluble ‘Cap’ each of the cavities with the excess
colouring - brand as desired, quantity as tempered chocolate, allow to crystalize fully,
instructed, to achieve the two colours of cocoa before removing from the mould. Store in an
butter ready for decorating/spraying. airtight container ready for use.’
Page 155
Page 156
Strawberry Inspirations
Sharing Bar
Dehydrated fresh strawberries: Assembly:
100g Fresh strawberries ‘For this chocolate ‘bar’, You need to start as you
100g Simple stock syrup have done many times before, by polishing the
Icing sugar for dusting mould and ensuring there are no left over residue
marks or chocolate from the last time it was used.
1) Start by slicing the strawberries nice and thin, Next, you need to place the dried strawberry
ensuring the outside part with the seeds showing pieces into the mould, ensuring that the
is the main focus. thickness of each piece doesn’t exceed the depth
of the mould itself.
2) Next, bring the stock syrup up to the boil,
before removing from the heat and allowing to When you are happy with the layout of the
cool slightly. strawberries, you need to temper your chocolate,
and remember for this chocolate bar I used the
3) Whilst still warm, dip each of the strawberry
Valrhona Strawberry Inspirations chocolate,
‘slices’ into the stock syrup, and back out again,
which is ideal for vegetarians and vegans as it’s a
draining the excess before arranging on a silicone
cocoa butter & fruit puree mixture that acts and
mat or parchment paper and dusting with icing
tastes like chocolate, without the dairy content.
sugar.
Once tempered, pour the chocolate into the
4) Dry the strawberries out by either using a
mould, ensuring the strawberries are covered,
dehydrator if possible, a conventional over on low
until the mould is full. Lightly tap the mould up
heat or the hot cupboard from a kitchen plate
and down to prevent any air bubbles from
warmer - for approximately 8 hours, until the
forming, before allowing to crystalize fully.
strawberries are dry and still have their colour.
Remove from the mould and store in an airtight
5) Store excess in a cool & dry environment in an
container ready for use.’
air tight container.
 Sea Salt & Dulcey 32%
Bonbons
Salted Valrhona Dulcey 32% ganache: Assembly:
260g Double cream ‘Start by preparing the mould ready for spraying.
25g Invert sugar The mould used for the chocolates in the picture
480g Valrhona Dulcey 32% was made using the ‘Mayku Formbox’, a
3g Maldon sea salt
thermoforming machine that gives you the
ability to make any mould you can imagine.
1) Combine the double cream & invert sugar and For this chocolate, I wanted to pay homage to
bring to a light simmer. my roots - the sea salt from the seaside town of
Maldon in Essex, and the shells picked up from
2) Once heated, pour the hot liquid over the
Praa Sands beach on the south coast of Cornwall.
Valrhona Dulcey chocolate and process with a
hand blender. During the emulsification, add in Next, set up your spray gun, and ensure the
the Maldon sea salt and process some more until cocoa butter is at the working temperature of 32
smooth. degrees. First, ‘splatter’ some of the white cocoa
butter using a fine brush on one of the moulds,
3) Transfer into a piping bag and allow to cool
then repeat the process with some black cocoa
slightly before using.
butter on another ‘shell’ mould.

Cocoa butter for spraying: Next, spray the moulds with alternate colours,
white on the black splatters, and black on the
1) Start by tempering the cocoa butter, following white splatters. Repeat the process if required to
the seeding method technique on page 144, using ensure the mould is completely covered, being
the guidelines outlined for dark chocolate. careful that the cocoa butter doesn’t become
streaky from over spraying. Wipe away the excess
2) Once thee cocoa butter is tempered and near
and allow to set before the next stage.
the working temperature of 32 degrees Celsius,
separate the mixture into two even quantities Temper your chocolate, (I used white chocolate
ready for colouring. for a neutral flavour), fill each cavity, before
removing the excess.
3) Colour one batch with black fat soluble
colouring, and one batch with white fat soluble Once set, fill each cavity with the sea salt
colouring - brand as desired, quantity as ganache, almost to the top, ensuring you leave a
instructed, to achieve the two colours of cocoa small gap for sealing your chocolates.
butter ready for decorating/spraying. ‘Cap’ each of the cavities with the excess
tempered chocolate, allow to crystalize fully,
before removing from the mould. Store in an
airtight container ready for use.’

Page 158
Page 160
Banana & Poppy seed
Bonbons
Banana & poppy seed ganache: Assembly:
200g Whole milk ‘Start by preparing the mould ready for
50g Banana, diced decorating & spraying. Ensure the cocoa butter is
20g Glucose syrup at the working temperature of 32 degrees. First,
5g Blue poppy seeds
‘splatter’ some of the blue cocoa butter using a
fine brush. Next, once dry, use another brush and
450g White chocolate
apply some of the white cocoa butter. Wipe away
1) Begin by dicing the banana into rough shapes, the excess cocoa butter and leave to dry once
before placing in a pan with the whole milk, more before the next stage.
poppy seeds & glucose syrup. Next, spray the mould with the yellow cocoa
2) Bring the mixture to the boil, stirring butter. Repeat the process if required to ensure
occasionally, and then pour the mixture over the the mould is completely covered, being careful
white chocolate. that the cocoa butter doesn’t become streaky
from over spraying. Wipe away the excess and
3) Process with a hand blender until smooth and
allow to set before the next stage.
emulsified, then pass through a sieve before
storing in a piping bag ready to use once cool. Temper your chocolate, (I used white chocolate)
and fill each cavity, before removing the excess.

Cocoa butter for spraying: Once set, fill each cavity with the banana &
poppy seed ganache, almost to the top, leaving a
1) Start by tempering the cocoa butter, following small gap for the cavity to be sealed properly.
the seeding method technique on page 144, using
‘Cap’ each of the cavities with the excess
the guidelines outlined for dark chocolate.
tempered chocolate, allow to crystalize fully,
2) Once thee cocoa butter is tempered and near before removing from the mould and storing
the working temperature of 32 degrees Celsius, ready for use.’
separate the mixture into three even quantities
ready for colouring.
3) Colour one batch with blue fat soluble
colouring, one batch with white fat soluble
colouring, and the third batch with yellow fat
soluble colouring - brand as desired, quantity as
instructed, to achieve the three colours of cocoa
butter ready for decorating/spraying.
 Coconut & Tanariva 33%
Bonbons
Coconut & Tanariva 33% ganache: Assembly:
200g Coconut puree ‘Prepare your mould ready for decorating &
25g Invert sugar spraying. Ensure the cocoa butter is at the
380g Valrhona Tanariva 33% working temperature of 32 degrees. First,
20g Unsalted butter, diced
wearing a disposable glove, smear some blue
cocoa butter around the base of the mould in a
1) Combine the coconut puree & invert sugar circular motion. Once dry, spray the mould with
and bring to a light simmer. the brown cocoa butter. The nozzle used was
2) Before boiling, pour the hot liquid over the deliberately small to get the scattered effect rather
Valrhona Tanariva chocolate and process with a than the usual smooth coating. This effect creates
hand blender. Process until smooth. a visual ‘texture’ as opposed to the usual blending
associated with using a spray gun.
3) Allow to cool to 35 degrees Celsius before
adding in the diced butter and processing once Wipe away the excess and allow to set before the
more. next stage.

4) Transfer into a piping bag and allow to cool Temper your chocolate, (I used white chocolate)
before using. and fill each cavity, before removing the excess.
Once set, fill each cavity with the coconut &
Cocoa butter for decorating / spraying: Tanariva ganache, almost to the top, leaving a
1) Start by tempering the cocoa butter, following small gap for the cavity to be sealed properly.
the seeding method technique on page 144, using ‘Cap’ each of the cavities with the excess
the guidelines outlined for dark chocolate. tempered chocolate, allow to crystalize fully,
2) Once thee cocoa butter is tempered and near before removing from the mould and storing
the working temperature of 32 degrees Celsius, ready for use.’
separate the mixture into two even quantities
ready for colouring.

3) Colour one batch with blue fat soluble

colouring, and the second batch with brown fat
soluble colouring - brand as desired, quantity as
instructed, to achieve the two colours of cocoa
butter ready for decorating/spraying, if wishing
to replicate the chocolates pictured.
Page 163
Page 164
Speculoos, Cinnamon & Apple
Snack Bar
Speculoos biscuit: 3) Cook the apple until it begins to soften, without
colouring too much.
200g All purpose flour
4) Add in the double cream & bring the whole mixture to
15g Baking powder
a light simmer.
3g Fine salt
15g Ground cinnamon 5) Pour over the white chocolate and immediately
8g Ground ginger process with a hand blender to emulsify.

8g Ground nutmeg 6) Once smooth, allow to cool fully before transferring

30g Whole milk into a piping bag ready for using.
100g Dark soft brown sugar
Cocoa butter for spraying:
145g Unsalted butter, softened
To temper the cocoa butter ready to spray, follow the
1) Start by sieving all the dry ingredients together
seeding method technique on page 144, using the
- minus the sugar - into a clean, dry bowl.
guidelines outlined for dark chocolate. To colour, use
2) Next, cream together the butter & sugar until heat stable yellow colouring to create of orange & red
combined. required to spray the detail pictured. Use a brand as
desired, ensuring you follow the instructions as directed.
3) In stages, add in the sifted dry ingredients to
Always spray the cocoa butter at 32 degrees.
the mixer and use the paddle attachment to
incorporate. Once all the dry ingredients have
Assembly:
been added, add in the whole milk and mix for a
further 2 minutes. ‘Start by preparing the mould ready for spraying. To
create the ‘TNT’ detailing, I used a custom made low
4) Remove from the mixer and spread thinly
tack transfer.
between parchment paper, before leaving in the
fridge to chill before baking at 180 degrees Set up your spray gun, and ensure the cocoa butter is at
Celsius for 15-18 minutes. the working temperature of 32 degrees.

The purpose of the speculoos in this recipe is to When the transfers are applied, spray the mould with the
be broken down to a crumb. If you wish to make yellow coloured cocoa butter, creating an even layer.
‘cookie’ shaped biscuits, then roll the mixture in Repeat the process if required to ensure the mould is
clingfilm before chilling, slicing & baking. completely covered, being careful that the cocoa butter
doesn’t become streaky from over spraying. Wipe away
Cinnamon apple ganache: the excess and allow to set before removing the transfers
carefully.
20g Unsalted butter
10g Caster sugar Temper your chocolate, (I used white chocolate coloured
with red fat soluble colouring), fill each cavity, before
5g Ground cinnamon
removing the excess.
50g Diced apple (Pink Lady)
130g Double cream Once set, fill each cavity with a sprinkling of the baked,
300g White chocolate crumbled speculoos biscuit (approximately half way up
the mould), before finishing with a layer of cinnamon &
1) Heat a flat bottomed pan over a medium heat apple ganache, almost to the top.
before adding in the ground cinnamon to ‘dry
‘Cap’ each of the cavities with the excess tempered
fry’.
chocolate, allow to crystalize fully, before removing from
2) Once fragrant, add in the butter & sugar. the mould. Store in an airtight container ready for use.
Allow to melt slightly before adding in the diced The ‘fuses’ were added for visual effect solely for this
apple. stylised shot, they are not edible.’
 Lemon Verbena
Bonbons
Lemon verbena ganache: Assembly:
250g Double cream ‘Start by preparing the mould ready for
Juice of 1 lemon decorating. Ensure the cocoa butter is at the
10g Fresh lemon verbena leaves working temperature of 32 degrees.
10g Invert sugar First, ‘splatter’ some of the green cocoa butter
450g White chocolate using a fine brush. Once dry, use another brush
and apply some of the white cocoa butter. Wipe
1) Start this ganache the day before you wish to
away the excess cocoa butter and leave to dry
make/use. Combine the double cream, juice of 1
once more before the next stage.
lemon & fresh verbena, bring to a boil, maintain
for 2 minutes, before removing from the heat, Next, temper your chocolate, (I used white
covering and leaving to infuse/cool for 24 hours. chocolate coloured with a yellow fat soluble
colouring) and fill each cavity, before removing
2) The next day, strain off the fresh verbena and
the excess.
bring the infusion back to a light simmer, adding
in the invert sugar. Once set, fill each cavity with the lemon verbena
ganache, almost to the top, leaving a small gap
3) Once simmering, pour the hot liquid over the
for the cavity to be sealed.
white chocolate and process with a hand blender
until smooth. ‘Cap’ each of the cavities with the excess
tempered chocolate, allow to crystalize fully,
4) Transfer into a piping bag and allow to cool
before removing from the mould and storing.’
fully before using.

Cocoa butter for decorating:

1) Start by tempering the cocoa butter, following
the seeding method technique on page 144, using
the guidelines outlined for dark chocolate.

2) Once thee cocoa butter is tempered and near

the working temperature of 32 degrees Celsius,
separate the mixture.
3) Colour one batch with blue white soluble
colouring and one batch with green fat soluble
colouring - brand as desired, quantity as
instructed, to achieve the colours required to
replicate the chocolates shown.
Page 167