e

Butter cream green tea mille crepe

diplomat cream THE APPLE AND HAZELNUT
chiboust cream THE PISTACHIO TART '
mousseline cream LICORICE - CAM THẢO
whipped ganache BANANA PEANUT BUTTER
neutral glaze THE MOJITO
avocado cake PRALINE
the almond tart COFFEE!
the apple and cinamon log EXOTIC TART
the peanut pie ORANGE PUFF'
apricot coconut VANILLA
lemon mint tart PEAR TART '
vanilla finger ROSE TART
the orange GRAPE FRUIT
violet cake HAZELNUT
gianduja BLACK AND WHITE
the fig black tea VICTORIA '!A1
the milk ALMOND PEAR '
caramel warm chocolate APRICOCO
THE STRAWBERRY AND CHANTILY TAR'!A1
PLUM BLACK TEA '
nut coasted '!A1 9/6/2025 14:35
fruit gelee'
cookie mousse '!A1
the exotic
cocoa peanut
pistachio cream'
allemon
passion black tea
crystal bread
mapple pear
hollow dough nut
caramel walnut tart '
gateau chocolate
 BUTTER CREAM

INGREDIENTS AMOUNT UNIT NOTED

*FRENCH BUTTER CREAM

YOLKS 150 G

SUGAR 250 G

WATER 100 G

BUTTER 250 G

*FOR FLAVOR

CHOCOLATE 80 G

*ITALIAN BUTTER CREAM

EGG WHITE 250 G

SUGAR 650 G

WATER 160 G

BUTTER 1250 G
 DIPLOMATIC VANILLA CREAM

INGREDIENTS AMOUNT UNIT NOTED

WHOLE MILK 500 G

YOLKS 125 G

SUGAR 90 G

FLOUR 20 G

CORN FLOUR 20 G

GELATINE 4 G

VANILLA PASTE G

BUTTER 40 G

WHIPPED CREA M 120 G

 CHIBOUST CREAM

INGREDIENTS AMOUNT UNIT NOTED

MILK 250 G

YOLK 85 G

SUGAR 50 G

FLOUR 12 G

CORNSTARCH 12 G

GELATINE 4 G

VANILLA PASTE G

*MERINGE

EGG WHITE 120 G

SALT G

SUGAR 125 G

WATER 50 G
 MOUSSE LINE CREAM

INGREDIENTS AMOUNT UNIT

*PRALINE MOUSSE LINE CREA M

MILK 250 G

YOLKS 60 G

SUGAR 60 G

CORNSTARCH 25 G

BUTTER 60 G

UNSATED BUTTER 185 G

HAZELNUT PRALINE 140 G

*CHOCOLATE MOUSSELINE CREAM

MILK 250 G

YOLKS 60 G

SUGAR 60 G

CORNSTARCH 25 G

BUTTER 60 G

CHOCOLATE (MELTED) 75 G
BUTTER 185 G
 NOTED

MAKE A PASTRY CREAM

WHISK UNTIL FLUFFY

WHISK UNTIL FLUFFY
 WHIPPED CREAM

INGREDIENTS AMOUNT UNIT

*CARAMEL WHIPPED CREAM

CREAM 85 G

GLUCOSE 25 G

SUGAR 85 G

BUTTER 60 G

CREAM (COLD) 250 G

GELATINE9(200 BLOOM) 2 G

*CHOCOLATE WHIPPED GANACHE

CHOCOLATE 70 G

CREAM 120 G

CREAM(COLD ) 210 G

*WHITE CHOCOLATE WHIPPED GANACHE

CREAM 120 G

WHITE CHOCOLATE 170 G

VANILLA PASTE G

CREAM(COLD) 280 G
*MASCARPONE WHIPPED GANACHE

CREAM 112 G

SUGAR 60 G

WHITE CHOCOLATE 50 G

CREAM (COLD) 125 G

MASCARPONE CHEESE 100 G

VANILLA PASTE G
M

NOTED

BOIL

1.MAKE CARAMEL WITH SUGAR

 NEUTRAL GLAZE

INGREDIENTS AMOUNT UNIT

WATER 590 G

SUGAR 570 G

GLUCOSE 140 G

PECTINE 20 G

SUGAR 90 G

CITRIC ACID 1 G

*RED MIRROR GLAZE

WATER 125 G

SUGAR 300 G

GLUCOSE SYRUP 187 G

CREAM 250 G

POWDERED MILK 93 G

GELATINE MASS 88 G

NEUTRAL GLAZE 125 G

OLIVEOIL 75 G

RED FOOD COLOUR G

RAL GLAZE

NOTED

COOK WATER SUGAR GLUCOSE AT 110 DEGREE

ADD THE HOT CREAM MIX WITH THE POWDER MILK

 AVOCADO CAKE

INGREDIENTS AMOUNT UNIT

*LIME MADELEINE SPONGE

SUGAR 90 G

BROWN SUGAR 15 G

LIME ZEST 0.5 PCS

INVERTED SUGAR 60 G

EGGS 156 G

BAKING POWDER 3.2 G

BAKING SODA 1.6 G

SALT 1 G

FLOUR 144 G

BUTTER 144 G

*SWEET GUACAMOLE

FRESH AVOCADO 250 G

LIME JUICE 25 G

MINT LEAFS 10 G

SUGAR 75 G

GELATINE MIX 35 G

*CARAIBE CHOCOLATE MOUSSE G

 MILK 205 G

CARAIBE CHOCOLATE 66% 255 G

WHIPPED GANACHE 340 G

AKE

NOTED

SIFT THE FLOUR ON THE BAKING SHEET

MELT THE BUTTER

WHIPPING THE SUGAR AND THE EGG

ADD FLOUR AND POWDERS

FINISH WITH THE BUTTER

MELT THE GELATINE MASS

MIX ALL THE INGREDIENTS IN A CUTTER MIXER

PIPE IN THE MOLD AND FREEZE

BOIL THE MILK, POUR ON THE COUVERTURE

WHIP THE CREAM

LET THE GANACH COOLING 40 DEGREE

ADD WHIPPED CREAM

 THE ALMOND TART

INGREDIENTS AMOUNT UNIT

*SWEET DOUGH

BUTTER 150 G

FLEUR DE SEL 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*FRANGIPANE CREAM

SUGAR 50 G

ALMOND POWDER 50 G

BUTTER 50 G

EGGS 50 G

PASTRY CREAM 200 G

*CARAMELIZED ALMOND

SUGAR 50 G

WATER 12 G

ROASTED ALMOND 200 G

*ALMOND PRALINE CONFIT

 CREAM 90 G

ALMOND PRALINE 12 G

PURE ALMOND PASTE 20 G

FLEUR DE SEL 0.5 G

*ALMOND MOUSSE

MILK 134 G

CREAM 34 G

MILK POWDER 30 G

MARZIPAN 280 G

YELLOW 40 G

GELATINE MASS 50 G

AMARETTO 5 G

WHIPPED CREAM 200 G

T

NOTED
BOIL MILK,CREAM, MILK POWDER

POUR OVER THE YOLKS AND SUGAR , AT 85 DEGREE

ADD GELATINE MASS AND ALMOND PASTE

COOL AND INFUSE FOR 12H

WARM THE BAVAROISE SLIGHTLY AND ADD THE WHIPPED CREAM

 THE APPLE AND CINAMON LOG

INGREDIENTS AMOUNT UNIT

*HAZELNUT SOFT SPONGE

BROWN SUGAR 125 G

EGGS 100 G

ICING SUGAR 33 G

HAZELNUT POWDER 150 G

SALT 0.5 G

BROWN BUTTER 142 G

FLOUR 70 G

BAKING POWDER 4 G

EGG WHITE 167 G

BROWN SUGAR 25 G

*APPLE COMPOTE

BUTTER 10 G

APPLES CUBE 300 G

SUGAR 30 G

GREEN APPLE PUREE 100 G

SUGAR 10 G

PECTINE 3 G
 *CINAMON WHIPPE GANACHE

CREAM 154 G

CINAMON POWDER 6 G

OPALYS CHOCOLATE 110 G

CREAM(COLD) 240 G

*DECORATINE CHANTILLY CREAM

CREAM 200 G

MASCARPONE 50 G

SUGAR 25 G
PLE AND CINAMON LOG

NOTED

WHIP THE EGGS, BROWN SUGAR, ICING SUGAR, THE ROASTED HAZELNUT
POWDER , SALT, ADD THE TEMPER HAZELNUT BUTTER , THEN
SIFT THE FLOUR WITH THE BAKING
ADD THE TEMPER HAZELNUT BUTTER , THEN SIFT THE FLOUR

THEN ADD THE WHIPPED EGG WHITE + BROWN SUGAR

MELT THE BUTTER, ADD THE APPLES AND 30G SUGAR,COMPOTE, ADD THE
GREEN APPLE PUREE, THEN ADD PECTINE
WHIPP ALL THE INGREDIENTS TO OBTAIN A STRONG WHIPPED CREAM

USE DIRECTLY
 THE PEANUT PIE

INGREDIENTS AMOUNT UNIT

*the sweet dough

butter 150 g

fleur de sel 1 g

icing sugar 100 g

almond powder 25 g

egg 50 g

flour 250 g

*dacquoise peanut

hazelnut powder 25 g

peanut powder 25 g

icing sugar 100 g

egg white 112 g

caster sugar 36 g

crushed peanuts 50 g

*confit peanuts

water 180 g

sugar 40 g

gelatine mass 30 g
 peanut butter 240 g

pure peanut paste 40 g

fleur de sel 1 g

caramelized peanut 120 g

*caramel coulant

cream 125 g

vanilla bean 0.5 g

glucose 75 g

sugar 75 g

butter 35 g

fleur de sel 1 g

*peanut sabayon mousse

water 14 g

yolks 14 g

glucose 3 g

milk powder 1.5 g

peanut praline 127 g

hot cream 35 g

gelatine mass 22 g

whipped cream 120 g

*caramel glaze

sugar 375

water 300

cream 300

water 50

starch 25

gelatine mass 60
ANUT PIE

NOTED

roasted

boil the water and sugar . Add gelatine

pour over the peanut butter and pure peanut paste. Mix

add the fleur de sel and the crushed caramelized peanuts

set aside in a cool place before assembly

make anglaise at 85 degree

mix

whippied
 APRICOT COCONUT

INGREDIENTS AMOUNT UNIT

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*CLOVE SPONGE

INVERTED SUGAR 50 G

EGGS 170 G

SUGAR 85 G

ALMOND POWDER 50 G

CREAM 85 G

FLOUR 85 G

BAKING POWDER 5 G

GRAPESEED OIL 55 G

CLOVE POWDER 10 G

*APRICOT COMPOTE

APRICOT 200 G

SUGAR 30 G
 PECTINE 5 G

FRESH APRICOT 50 G

*COOCNUT MOUSSE

COCONUT PUREE 250 G

SUGAR 25 G

GELATINE MIX 50 G

WHIPPED CREAM 250 G

*APRICOT GLAZE

APRICOT PUREE 250 G

GLUCOSE 150 G
SUGAR 50 G
PECTINE 6 G
GELATINE MASS 48 G
NEUTRAL GLAZE 200 G
 NOTED

MIX ALL INGREDIENT

BAKE 170 DEGREE 17P

DICE THE APRICOT

USE AT 45 DEGREE
 LEMON MINT TART

INGREDIENTS AMOUNT UNIT NOTED

*LEMON PATE SABLE

BUTTER 150 G

FLEUR DE SEL 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

FLOUR 250 G

LEMON ZEST 1 G

EGGS 50 G

*JOCONDE SPONGE

SUGAR 165 G

ALMOND POWDER 165 G

EGGS 200 G

FLOUR 50 G

BUTTER 35 G

EGG WHITE 135 G

SUGAR 35 G

*LEMON CREMEUX

LEMON JUICE 100 G

 LEMON PEEL 5 G

SUGAR 165 G

STARCH 15 G

EGGS 135 G

BUTTER 85 G

IVOIRY COUVERTURE 35 G

GELATINE MIX 11 G

*MINT MOUSSE

MILK 135 G

CREAM 65 G

POWDERED MILK 9 G

FRESH MINT 20 G

SUGAR 75 G

EGG YOLK 20 G

GELATINE MASS 35 G

WHIPPED CREAM 200 G

*YELLOW MIRROR GLAZE

WATER 125

SUGAR 300

GLUCOSE SYRUP 187

 CREAM 250

POWDERED MILK 93

GELATINE MASS 88

NEUTRAL GLAZE 125

OLIVE OIL 75

YELLOW COLOUR
 VANILLA FINGER

INGREDIENTS AMOUNT UNIT

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*FULLL VANILLA CREAM

CREAM 62 G

MILK 62 G

POWDERED MILK 5 G

VANILLA PODS 2 G

SUGAR 20 G

YOLKS 20 G

GELATINE MIX 9 G

*VANILLA MOUSSE

MILK 135 G

CREAM 65 G

POWDERED MILK 9 G

VANILLA PODS 1 G
 SUGAR 75 G

YOLKS 20 G

GELATINE MASS 35 G

WHIPPED CREAM 200 G

*VANILLA WHIPPED GANACHE

CREAM 154 G

VANILLA PODS 2 G

WHITE CHOCOLATE 110 G

CREAM(COLD) 240 G
NOTED
 THE ORANGE

INGREDIENTS AMOUNT UNIT

*COCOA SPONGE

YOLK 35 G

EGGS 100 G

SUGAR 75 G

EGG WHITE 80 G

SUGAR 40 G

FLOUR 30 G

COCOA POWDER 30 G

*ORANGE CONFIT

CANDIED ORANGE 75 G

LIME JUICE 15 G

ORANGE JUICE 30 G

*ORANGE CURD

ORANGE JUICE 60 G

LEMON JUICE 24 G

ORANGE ZEST 15 G

SUGAR 96 G

EGGS 100 G

GELATINE MASS 12 G

BUTTER 146 G
 *CHOCOLATE MOUSSE

MILK 205 G

MILK CHOCOLATE 255 G

WHIPPED GANACHE 340 G

*CHOCOLATE MIRRO GLAZE

WATER 111 G

SUGAR 222 G

GLUCOSE 222 G

SWEET CONDENSED MILK 148 G

DARK CHOCOLATE 185 G
GEALATINE MASS 112 G
GE

NOTED
ADD WHIPPED CREAM WHEN THE GANACHE COOL DOWN AT 40 DEGREE
 VIOLET CAKE

INGREDIENTS AMOUNT UNIT

*FLOURLESS VANILLA SPONGE

ALMOND 92

ICING SUGAR 24

YOLKS 31

EGG WHITE 25

VANILLA SUGAR 72

BUTTER 77

LIQUID VANILLA 5

VANILLA POD 2

SEA SALT 0.2

SATARCH 16

CORN STARCH 20

BAKING POWDER 2.5

EGG WHITE 103

SUGAR 15

*BLACK CURRENT COMPOTE

BLACK CURRANT 250 G

SUGAR 30 G

PECTINE 5 G

FRESH BLACK CURRANT 50 G

*BLACK CURRANT CREMEUX

 BLACK CURRANT PUREE 104 G

EGG YOLKS 31 G

EGGS 39 G

SUGAR 31 G

BUTTER 39 G

GELATINE MIX 7 G

*VIOLET MOUSSE

MILK 135 G

G
CREAM 65
POWDERED MILK 9 G

ROSE PETAL 25 G

SUGAR 75 G

EGG YOLKS 20 G

GELATINE MASS 35 G

WHIPPED CREAM 200 G

*MIRROR GLAZE

WATER 125 G

SUGAR 300 G

GLUCOSE 187 G

CREAM 250 G

POWDERED MILK 93 G

GELATINE MASS 88 G

NEUTRAL GLAZE 125 G

OLIVE OIL 75 G
T CAKE

NOTED

WHISK UNTIL SMOOTH AND LIGHT TEXTURE

ADD VANILLA , STARCH AND MELTED BUTTER

MIX THE EGG WHITE + SUGAR

BAKE 175 DEGREE 8P

 GIANDUJA CAKE

INGREDIENTS AMOUNT UNIT NOTED

*HAZELNUT SOFT SPONGE

BROWN SUGAR 125 G

EGGS 100 G

ICING SUGAR 33 G

HAZELNUT POWDER 150 G

SALT 0.5 G

BROWN BUTTER 142 G

FLOUR 70 G

BAKING POWDER 4 G

EGG WHITE 167 G

BROWN SUGAR 25 G

*HAZELNUT PATE SABLE

BUTTER 75 G

SEA SALT 0.5 G

ICING SUGAR 50 G

HAZELNUT POWDER 12 G

EGGS 25 G

FLOUR 125 G
 *GIANDUJA CONFIT

MILK 150 G

HAZELNUT GIANDUJA 75 G

HAZENLNUT PURE PASTE 75 G

SALT 0.5 G

CARAMELIZED HAZELNUT 50 G

*GIANDUJA MOUSSE

MILK 200

GELATINE MIX 36

HAZELNUT GIANDUJA 200

WHIPPED CREAM 400

 Fig black tea

INGREDIENTS AMOUNT UNIT NOTED

*pate sable

butter 150 g

salt 1 g

icing sugar 100 g

almond powder 25 g

eggs 50 g

flourr 25 g

*tonka sponge

inverted sugar 50 g mix all ingredient and bake

eggs 170 g

sugar 85 g

almond powder 50 g

cream 85 g

flour 85 g

baking poweder 5 g

grapeseed oil 55 g

tonka bean powder 15 g

almond paste 50 g

*fig coulis

fig puree 250 g

 sugar 50 g

pectine 5 g

gelatine mix 34 g

*tonka creumex

cream 62 g

milk 63 g

powdered milk 5 g

g
tonka bean powder 0.5

sugar 20 g

egg yolks 20 g

gelatine mix 12 g

*black tea mousse

mmilk 135 g

cream 65 g

powdered milk 9 g

black tea 15 g

sugar 75 g

yolk 20 g

gelatine mass 35 g

whipped cream 200 g

nt and bake
 THE MILK

INGREDIENTS AMOUNT UNIT NOTED

*FLOURLESS SPONGE

ALMOND 92 G

ICING SUGAR 24 G

YOLK 31 G

EGG WHITE 25 G

VANILLA SUGAR 72 G

BUTTER 77 G

LIQUID VANILLA 5 G

VANILLA POD 2 G

SALT 0.5 G

STARCH 16 G

CORN STARCH 20 G

BAKING POWDER 2.5 G

EGG WHITE 103 G

SUGAR 15 G

*MILK JAM CREMEUX

MILK 200 G

MILK JAM 100 G

YOLK 40 G

STARCH 20 G
GELATINE MASS 30 G

SALT 1 G

BUTTER 50 G

*MILK MOUSSE

MILK 100 G

CONDENSED MILK 100 G

GELATINE MASS 35 G

WHIPPED CREAM 167 G

 WARM CHOCOLATE

INGREDIENTS AMOUNT UNIT

SUGAR 200 G

CREAM 100 G

BUTTER 100 G

CARAMEL CHOCOLATE 250 G

EGGS 200 G

EGG YOLK 150 G

SALT 2 G

FLOUR 120 G
ATE

NOTED
COOK THE CARAMEL DRY

ADD BUTTER CREAM

MELT THE CHOCOLATE AND MIX TO THE MIXTURE

ADD EGGS AND YOLK

FINISH WITH FLOUR

BAKE 170 DEGREE 12 P

 GREENTEA MILLECREPE

INGREDIENTS AMOUNT UNIT

*CREPE

EGG 26 PCS

OIL 60 G

SAKE ALCOHOL 60 G

FLOUR 120 G

SUGAR 480 G

WATER 480 G

*FILLING

MATCHA POWDER 10 G

CASTER SUGAR 60 G

WHITE CHOCOLATE 50 G

VANILLA POD 0.5 G

WHIPPING CREAM 112 G

MASCARPONE 112 G

WHIPPING CREAM 112 G

GREENTEA MILLECREPE

NOTED

HEAT THE SAKE TILL ALL THE ALCOHOL CONTENT HAS EVAPORATED

IN THE BOWL WHISK ALL INGREDIENT AND MAKE A CREPE BATTER

 THE APPLE AND HAZELNUT

INGREDIENTS AMOUNT UNIT

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*HAZELNUT SOFT SPONGE

BROWN SUGAR 125 G

EGGS 100 G

ICING SUGAR 33 G

HAZELNUT POWDER 150 G

SALT 0.5 G

BROWN SUGAR 142 G

FLOUR 70 G

BAKING POWDER 4 G

EGG WHITE 167 G

BROWN SUGAR 25 G

*APPLE COMPOTE

BUTTER 10 G
 APPLE CUBE 300 G

SUGAR 30 G

GREEN APPLE PUREE 100 G

SUGAR 10 G

PECTINE 3 G

*HAZELNUT WHIPPED GANACHE

CREAM 100 G

GLUCOSE 13 G

INVERTED SUGAR 13 G

WHITE CHOCOLATE 110 G

CREAM 200 G

PURE HAZELNUT PASTE 50 G

*MILK CHOCOLATE AND HAZELNUT

COVERING

MILK CHOCOLATE 200 G

COCOA BUTTER 100 G

CRUSHED CARAMELIZED HAZELNUT 75 G

*GREEN MIRROR GLAZE

WATER 125 G

SUGAR 300 G

GLUCOSE 187 G

CREAM 250 G

POWDERED MILK 93 G

GELATINE MASS 88 G
NEUTRAL GLAZE 125 G

OLIVE OIL 75 G
NOTED
 THE PISTACHIO TART

INGREDIENTS AMOUNT UNIT NOTED

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*PISTACHIO FRANGIPANE

SUGAR 25 G

PISTACHIO POWDER 25 G

BUTTER 25 G

EGGS 25 G

CUSTARD CREAM 100 G

*PISTACHIO CONFIT

CREAM 90 G

PISTACHIO PRALINE 120 G

PURE PISTACHIO PASTE 20 G

SALT 0.5 G

*PISTACHIO CREMEUX

CREAM 125 G
 MILK 125 G

POWDERED MILK 10 G

SUGAR 40 G

EGG YOLK 40 G

PURE PISTACHIO PASTE 35 G

GELATINE MASS 21 G

*PISTACHIO WHIPPED GANACHE

CREAM 75 G

GLUCOSE 8 G
INVERTED SUGAR 8 G
WHITE CHOCOLATE 110 G
CREAM 200 G
PISTACHIO PASTE 50 G
 LICORICE (CAM THẢO )

INGREDIENTS AMOUNT UNIT NOTED

*BISCUITE JACONDE

SUGAR 165 G

ALMOND POWDER 165 G

EGGS 200 G

FLOUR 50 G

BUTTER 35 G

EGG WHITE 135 G

SUGAR 35 G

*COGNAC CREMEUX

MILK 125 G

CREAM 125 G

SUGAR 50 G

POWDERED MILK 10 G

YOLK 40 G

COGNAC XO 20 G

GELATINE MIX 21 G

*LICORICE MOUSSE

MILK 135 G

CREAM 65 G

POWDERED MILK 9 G
LICORIE CANDY(DARIBO) 40 G CHOPPED

LICORICE STICK 20 G CHOPPED

SUGAR 75 G

YOLKS 20 G

GELATINE MIX 35 G

CREAM 200 G
 AMERICAN TIME

INGREDIENTS AMOUNT UNIT

*BANANA BREAD

EGGS 100 G

SUGAR 100 G

GLUCOSE 50 G

INVERTED SUGAR 40 G

BANANA 125 G

BUTTER 60 G

OIL 25 G

BAKING POWDER 8 G

FLOUR 250 G

SALT 2 G

CARAMELIZED PEANUT 50 G

*SOFT CARAMEL

CREAM 125 G

VANILLA POD 0.5 G

GLUCOSE 75 G

SUGAR 75 G

BUTTER 35 G

SALT 1 G

*PEANUT BUTTER MOUSSE

 MILK 140 G

CREAM 70 G

POWDERED MILK 21 G

YOLKS 30 G

SUGAR 52 G

GELATINE MIX 35 G

PEANUT BUTTER 100 G

WHIPPED CREAM 200 G

AMERICAN TIME

NOTED

WHISK TOGETHER EGG,SUGAR,BANANA

EMULSIFY WITH OIL AND BUTTER 40 DEGREE

ADD SIFLT FLOUR

FINISH WITH PEANUT AND SALT

 THE MOJITO

INGREDIENTS AMOUNT UNIT

*LADY FINGER SPONGE

SUGAR 100 G

EGG 4 G

FLOUR 100 G

*LIME AND MINT SYRUP

WATER 75 G

SUGAR 30 G

LIME JUICE 25 G

LIME PEEL 5 G

MINT LEAFS 10 G

*CUCUMBER,LIME AND MINT JELLY

CUCUMBER 200 G

LIME SUPREME 25 G

MINT LEAFS 20 G

LIME AND MINT SYRUP 50 G

DEXTROSE 20 G

GELATINE MASS 20 G

*LIME MOUSSE

MILK 135 G

CREAM 65 G
 POWDER MILK 9 G

LIME PEEL 10 G

SUGAR 75 G

YOLK 20 G

GELATINE MASS 35 G

WHIPPED CREAM 200 G

*MINT AND LIME JELLY

WATER 200 G

SUGAR 40 G
MINT LEAFS 25 G
PEEL AND JUICE OF 1 LIME G
GELATINE MASS 54 G
JITO

NOTED

SEPARATE THE EGG

WHISK EGG WHITE WITH SUGAR

CUT CUCUMBER INTO SMALL DICE(BRUNOISE)

CUT LIME SUPREME INTO SMALL DICE(BRUNOISE)

MIX ALL INGREDIENTS

BLEND A BIT WITH THE HAND BLENDER

 PRALINE

INGREDIENTS AMOUNT UNIT

*HAZELNUT SOFT SPONGE

ROASTED HAZELNUT POWDER 80 G

BROWN SUGAR 66 G

EGG WHITE 22 G

YOLKS 27 G

ICING SUGAR 18 G

SALT 0.25 G

VANILLA 0.5 G

CREAM 35 G

BUTTER 152 G

FLOUR 75 G

BAKING POWDER 5 G

EGG WHITE 180 G

BROWN SUGAR 26 G

CARAMELIZED ALMONDS AND HAZENUT 75 G

*ALMOND STREUSEL

BUTTER 46 G

SUGAR 46 G

FLOUR 46 G

ALMOND POWDER 61 G
 SALT 0.6 G

*PRALINE CREMEUX

MILK 125 G

CREAM 125 G

POWDERED MILK 10 G

SUGAR 30 G

YOLKS 40 G

PRALINE 75 G

GELATINE MIX 21 G

*SOFT CARAMEL
CREAM 125 G

VANILLA POD 1 G

GLUCOSE 75 G

SUGAR 75 G

BUTTER 35 G

SALT 1 G

*PRALINE MOUSSE

MILK 140 G

CREAM 70 G

POWDERED MILK 21 G

YOLKS 30 G

SUGAR 52 G

GELATINE MIX 49 G

PRALINE 100 G
WHIPPED CREAM 200 G
INE

NOTED

MIX 8 FIRST INGREDIENT TOGETHER

ADD THE HOT HAZELNUT BROWN BUTTER

SIFTED FLOUR

WHISK EGG WHITE WITH THE BROWN SUGAR

SOFTEN THE BUTTER

ADD SUGAR , FLOUR

 PEANUT CAKE

INGREDIENTS AMOUNT UNIT NOTED

*PEANUT DACQUOISE

HAZELNUT POWDER 25 G

PEANUT POWDER 25 G

ICING SUGAR 100 G

EGG WHITE 112 G

SUGAR 36 G

CRUSHED PEANUTS 50 G

*SOFT CARAMEL

CREAM 125 G

VANILLA POD 0.5 G

GLUCOSE 75 G

SUGAR\ 75 G

BUTTER 35 G

SALT 1 G

*PEANUT CONFIT

WATER 180 G

SUGAR 50 G

GELATINE MASS 30 G

PEANUT BUTTER 240 G

PEANUT PASTE 40 G
 SALT 1 G

*PEANUT PRALINE MOUSSE

MILK 140 G

CREAM 70 G

POWDERED MILK 21 G

YOLK 30 G

SUGAR 52 G

GELATINE MASS 42 G

PEANUT PRALINE 100 G

WHIPPED CREAM 200 G
 COFFEE CAKE

INGREDIENTS AMOUNT UNIT NOTED

*COFFEE SPONGE

EGG YOLK 57 G

EGG YOLK 150 G

SUGAR 116 G

EGG WHITE 100 G

SUGAR 40 G

T55 FLOUR 50 G

BUTTER 25 G

POWDERED COFFEE 4 G

*COFFEE CREMEUX

CREAM 125 G

MILK 125 G

POWDERED MILK 10 G

CRUSHED COFFEE BEAN 20 G

SUGAR 40 G

YOLKS 40 G

GELATINE MASS 21 G

*COFFEE MOUSSE

MILK 135 G

CREAM 65 G
 POWDERED MILK 9 G

COFFEE 15 G

SUGAR 75 G

YOLKS 20 G

GELATINE MASS 35 G

WHIPPED CREAM 200 G

*CARAMEL GLAZE

SUGAR 375 G

WATER 300 G
CREAM 300 G
WATER 50 G
CORN STARCH 25 G
GELATINE MASS 60 G
 EXOTIC TART

INGREDIENTS AMOUNT UNIT NOTED

*SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*GENOA BREAD

ALMOND PASTE 125 G

EGGS 112 G

YOLK 20 G

FLOUR 20 G

BAKING POWDER 1 G

BUTTER 55 G

RASPBERRY WHOLE ON TOP

*SAUTEED PINEAPPLE

BUTTER 10 G

PINEAPPLE DICES 300 G

SUGAR 30 G
 RGUM 5 G

*EXOTIC CREMEUX

MANGO PUREE 350 G

BANANA PUREE 100 G

PASSION PUREE 50 G

SUGAR 70 G

CORN STARCH 10 G

PECTINE 4 G

BUTTER 100 G

GELATINE MASS 63 G
*ORANGE MIRROR GLAZE
WATER 125 G
SUGAR 300 G
GLUCOSE SYRUP 187 G
CREAM 250 G
POWDERED MILK 93 G
GELATINE MASSS 88 G
NEUTRAL GLAZE 125 G
OLIVE OIL 75 G
 ORANGE PUFF

INGREDIENTS AMOUNT UNIT

*PUFF PASTRY

WATER 58 G

WHITE VINEGAR 5 G

BUTTER 19 G

FLOUR 47 G

T55 FLOUR 78 G

106 BUTTER 106 G

*LIGHT ORANGE BLOSSON M FLOWER

MILK 63 G

SUGAR 10 G

YOLKS 10 G

POWERED MILK 6 G

GELATINE 1 G

WHIPPING CREAM 63 G

ORANGE BLOSSOM FLOWER G

*ORANGE MARMALADE

ORANGE 50 G

SUGAR 30 G

PETINE 0.5 G

WATER 12.5 G
NOTED
 VANILLA CAKE

INGREDIENTS AMOUNT UNIT

*VANILLA PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

VANILLA POWDER 3 G

*FLOURLESS VANILLA SPONGE

ALMOND POWDER 92 G

ICING SUGAR 24 G

YOLK 31 G

EGG WHITE 25 G

VANILLA SUGAR 72 G

BUTTER 77 G

LIQUID VANILLA 5 G

VANILLA POD 2 G

SALT 0.25 G

STARCH 16 G

CORN STARCH 20 G

BAKING POWDER 2.5 G

EGG WHITE 103 G

 SUGAR 15 G

*FULL VANILLA CREAM

CREAM 125 G

MILK 125 G

POWDERED MILK 10 G

VANILLA PODS 3 G

SUGAR 40 G

G
YOLKS 40
GELATINE 21 G

*VANILLA CARAMEL

CREAM 121 G

VANILLA POD 6 G

LIQUID VANILLA 3 G

INVERT SUGAR 11 G

GLUCOSE 22 G

SALT 0.5 G

MYCRO BUTTER 3 G

BUTTER 15 G
 GELATINE MASS 12 G

WHIPPED CREAM 31 G

*VANILLA MOUSSE

MILK 1335 G

CREAM 65 G

POWDERED MILK 9 G

VANILLA POD 1 G

SUGAR 75 G

YOLK 20 G

G
GELATINE MASS 35

G
WHIPPED CREAM 200
NILLA CAKE

NOTED

WHIP 5 FIRST INGREDIENTS UNTIL SMOOTH AND LIGHT TEXTURE

MELT
 PEAR TART

INGREDIENTS AMOUNT UNIT NOTED

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*ALMOND FRANGIPANE

SUGAR G

ALMOND POWDER G

BUTTER G

EGGS G

CUSTARD CREAM G

*PEAR COMPOTE

PEAR PUREE 200 G

SUGAR 32 G

PECTINE 4 G

GELATINE MASS 28 G

WHITE VINEGAR 2 G

DICED PEAR COMPOTE 66 G

 FRESH DICED PEARS 66 G

*DIPLOMAT CUSTARD

MILK 250 G

VANILLA POD 1 G

SUGAR 50 G

STARCH 25 G

YOLK 65 G

BUTTER 25 G

COCOA BUTTER 12 G
GELATINE MASS 35 G
WHIPPED CREAM 125 G
 SWEEET HEART TART

INGREDIENTS AMOUNT UNIT NOTED

*SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*RED FRUIT COMPOTE

*RED FRUIT COMPOTE

RED FRUIT 150 G

SUGAR 15 G

PECTINE 2.5 G

FRESH RED FRUIT 50 G

*ROSE MOUSES

MILK 135 G

CREAM 65 G

POWDERED MILK 9 G
 ROSE PETAL 25 G

SUGAR 75 G

YOLK 20 G

GELATINE MASS 35 G

WHIPPED CREAM 200 G

 GRAPE FRUIT AND COCO

INGREDIENTS AMOUNT UNIT NOTED

*GRAPEFRUIT PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

GRAPEFRUIT ZEST 1 G

FLOUR 250 G

*COCONUT DACQUOISE

ICING SUGAR 100 G

COCONUT POWDER 80 G

FLOUR 20 G

EGG WHITE 90 G

SUGAR 40 G

*COCONUT MOUSSE

COCO MILK 250 G

SUGAR 25 G

GELATINE MASS 50 G

WHIPPED CREAM 250 G

 HAZEL

INGREDIENTS AMOUNT UNIT NOTED

*HAZEL PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*HAZELNUT SOFT SPONGE

BROWN SUGAR 125 G

EGGS 100 G

ICING SUGAR 33 G

HAZELNUT POWDER 150 G

SALT 0.5 G

BROWN BUTTER 142 G

FLOUR 70 G

BAKIN POWDER 4 G

EGG WHITE 167 G

BROWN SUGAR 25 G

*PRALINE CONFIT

CREAM 90 G
 HAZELNUT PRALINE 120 G

HAZELNUT PASTE 20 G

SALT 0.5 G

*HAZELNUT WHIPPED CREAN

CREAM 200 G

GLUCOSE 26 G

INVERTED SUGAR 26 G

WHITE CHOCOLATE 220 G

CREAM 400 G
PURE HAZELNUT PASTE 100 G
*CARAMELISED HAZELNUT
HAZELNUT 100 G
SUGAR 30 G
WATER 10 G
COCOA BUTTER 3 G
 black and white

INGREDIENTS AMOUNT UNIT

*pate sable

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*CHOCOLATE AND CASHEWS BROWNIE

SUGAR 100 G

EGGS 50 G

BUTTER 62 G

DARK COUVERTURE 50 G

FLOUR 50 G

SALT 0.5 G

CASHEWS 40 G

*WHITE CHOCOLATE CREMEUX

MILK 110 G

CREAM 110 G

YOLK 44 G

SUGAR 22 G

WHITE CHOCOLATE 157 G

GELATINE MIX 20 G

*CHANTILLY CHOCOLATE
 MILK 48 G

SUGAR 20 G

COCOA MASS 8 G

GUANAJA COUVERTURE 80 G

CREMA 240 G

*CHOCOLATE MIRROR GLAZE

WATER 55 G
SUGAR 11 G
GLUCOSE 11 G
CONDENSED MILK 74 G
DARK CHOCOLATE 92 G
GELATINE MASS 56 G
NOTED
 VICTORIA

INGREDIENTS AMOUNT UNIT NOTED

*GENOAR BREAD

ALMOND PASTE 83 G

EGGS 75 G

YOLK 13 G

LIME ZEST 5 G

FLOUR 13 G

BAKING POWDER 1 G

BUTTER 37 G

*SAUTED PINEAPPLE

BUTTER 5 G

DICED PINEAPPLE 400 G

SUGAR 20 G

AGED HRUM 5 G

*WHITE CHOCOLATE MOUSSE

MILK 134 G

CREAM 34 G

POWDERED MILK 22 G

YOLK 40 G

GELATINE MIX 56 G

IVORY 35% COUVERTURE 280 G

 WHIPPED CREAM 200 G

*YELLOW MIRROR GLAZE

WATER 125 G

SUGAR 300 G

GLUCOSE WYRUP 187 G

CREAM 250 G

POWERED MILK 93 G

GELATINE MASS 88 G

NEUTRAL GLAZE 125 G

OLIVE OIL 75 G
 ALMOND PEAR

INGREDIENTS AMOUNT UNIT NOTED

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*GENOA BREAD

ALMOND PASTE 83 G

EGGS 75 G

YOLK 13 G

LIME ZEST 5 G

FLOUR 13 G

BAKING POWDER 1 G

BUTTER 37 G

*PEAR COMPOTE

PEAR PUREE 200 G

SUGAR 32 G

PECTINE 4 G

GELATINE MASS 28 G

WHITE VINEGAR 2 G
DICED PEAR COMPOTE 66 G

FRESH DICED PEAR 66 G

*ALMOND MOUSSE

MILK 134 G

CREAM 34 G

POWERED MILK 30 G

ALMOND PASTE 280 G

YOLK 40 G

GELATINE MASS 50 G

AMARETTO 5 G

WHIPPED CREAM 200 G

*NEUTRAL GLAZE

WATER 150 G

SUGAR 225 G

PECTINE 5 G

GLUCOSE 87 G

GELATINE MIX 60 G
 APRICOCO

INGREDIENTS AMOUNT UNIT NOTED

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*CLOVE SPONGE

INVERTED SUGAR 50 G

EGGS 170 G

SUGAR 85 G

ALMOND POWDER 50 G

CREAM 85 G

FLOUR 85 G

BAKING POWDER 5 G

GRAPESEED OIL 55 G

CLOVE POWDER 10 G

*APRICOT COMPOTE

APRICOT 200 G
 SUGAR 30 G

PECTINE 5 G

FRESH APRICOT 50 G

*COCONUT MOUSSE

COCONUT PUREE 250 G

SUGAR 25 G

GELATINE MIX 50 G

WHIPPED CREAM 250 G

*APRICOT GLAZE

APRICOT PUREE 250 G

G
GLUCOSE 150
SUGAR 50 G

PECTINE 6 G

G
GELATIN MIX 48
G
NEUTRAL GLAZE 200
 THE STRAWBERRY AND CHANTILY TART

INGREDIENTS AMOUNT UNIT

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*ALMOND FRANGIPANE

SUGAR 50 G

ALMOND POWDER 50 G

BUTTER 50 G

EGGS 50 G

CUSTARD CREAM 200 G

*MARINATED STRAWBERRY

SUGAR 20 G

MINT 15 G

LIME ZEST 0.5 G

STRAWBERRY BRUNOISE 100 G

STRAWBERRY 200 G

SUGAR 10 G
 PECTINE 3 G

*WHIPPED MASCARPONE

100G CREAM 100 G

SUGAR 50 G

VANILLA POD 0.5 G

GELATINE MIX 20 G

MASCARPONE 150 G

CREAM COLD 200 G

*ORANGE MIRROR
WATER 125 G
SUGAR 300 G
GLUCOSE SYRUP 187 G
CREAM COLD 250 G
POWERED MILK 93 G
GELATINE MASS 88 G
NEUTRAL GLAZE 125 G
OLIVE OIL 75 G
D CHANTILY TART

NOTED
 HEAT AND ADD GELATINE

CHILL IN THE FRIDGE FOR 12 HOURS

HE MIXTURE TAKEN THEN ADD THE REST OF THE CREAM AND THE MASCARPONE , THEN WHIP
 POETRY

summary '!A1

INGREDIENTS AMOUNT UNIT NOTED

*PATE SABLE

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

8JOCONDE SPONGE

SUGAR 165 G

ALMOND POWDER 165 G

EGGS 200 G

FLOUR 50 G

BUTTER 35 G

EGG WHITE 135 G

SUGAR 35 G

*PLUM COMPOTE

PLUM PUREE 200 G

SUGAR 36 G

PECTINE 4 G

GELATINE MASS 21 G

BRUNOISE OF PLUM 50 G

*BLACK TEA MOUSSE

 MILK 135 G

CREAM 65 G

POWDERED MILK 9 G

BLACK TEA 20 G

SUGAR 75 G

EGG YOLK 20 G

GELATINE MASS 35 G

G
WHIPPED CREAM 200
 chocolate coated caramelized almonds and hazelnuts

INGREDIENTS AMOUNT UNIT NOTED

blanched almonds 150 g

skinned hazelnut 150 g

sugar 200 g

water 70 g

butter 10 g

milk chocolate 100 g

dark chocolate 400 g

cocoa powder 50 g
 fruit gelee

INGREDIENTS AMOUNT UNIT NOTED

water 20

gelatine powder 4

rjuice 185

sugar 30
 the cookie tart

INGREDIENTS AMOUNT UNIT

*pate sable

BUTTER 150 G

SALT 1 G

ICING SUGAR 100 G

ALMOND POWDER 25 G

EGGS 50 G

FLOUR 250 G

*cookie dough

butter 93 g

brown sugar 88 g

sugar 70 g

eggs 70 g

baking powder 2 g

salt 2 g

FLOUR 175 g

chocolate drops 50 g

*soft caramel

cream 125 g
 vanilla pod 0.5 g

glucose 75 g

sugar 75 g

butter 35 g

salt 1 g

*almond and hazelnut cream

milk 125 g

cream 125 g

powdered milk 10 g

sugar 30 g

yolk 40 g

g
almond paste 50

hazelnut paste 25 g

gelatine mass 21 g

*cookie mousse

milk 135 g

cream 65 g

powered milk 9g

cooked cookie dough 75 g

sugar 75 g

yolk 20 g
gelatine mass 35 g

whipped cream 200 g

*caramel glaze

sugar 375

water 300

cream 300

water 50

corn starch 25

gelatine mass 60
the cookie tart

NOTED
let infuse one night the cooked cookie dough with the milk , cream and powdered milk

the next day mix and heat

mix sugar with the yolk

cook the cream like an english cream whisking al the tiem

add the gelatine and mix with an hand blender

cool down the cream to 30 degree, add the whipped cream and use directly, pour into mold and freeze it
 exotic

INGREDIENTS AMOUNT UNIT NOTED

*almond streusel

butter 46 g

sugar 46 g

flour 46 g

almond powder 61 g

salt 0.6 g

*dacquoise biscuit

icing sugar 45 g

almond powder 40 g

roasted coco 40 g

flour 25 g

egg white 125 g

sugar 90 g

*sauteed pineapple

1 nut of butter g

pineapple brunoise 200 g

sugar 20 g

rhum 5 g

*mango coulis

mango puree 200 g

 sugar 32 g

pectine 4 g

gelatine powder 4 g

*coco mousse

coco milk 250 g

sugar 25 g

gelatine powder 8 g

whipped cream 250 g

summary '!A1
 babi

INGREDIENTS AMOUNT UNIT NOTED

*cocoa sponge

yolk 35 g

eggs 100 g

sugar 75 g

egg white 80 g

sugar 40 g

flour 30 g

cocoa powder 30 g

*saunteed bananas

1 arachid oil spoon( dầu đậu phộng)

banana 300 g

*peanut confit
 water 90 g

sugar 25 g

gelatine mass 15 g

peanut butter 120 g

peanut paste 20 g

salt 0.5 g

*bitter chocolate mousse

cocoa dark chocolate 200 g

cocoa butter 100 g

cocoa paste 50 g

egg white 280 g

sugar 90 g

*chocolate sponge cake(microwave)

sugar 100 g

flour 5 g
 cocoa powder 10 g

yolk 100 g

g
egg white 150

cartridge 1 g
 pistachio crema

INGREDIENTS AMOUNT UNIT NOTED

1280 cream

18 gelatine

72 cold water

560 white chocolate

450 pistachio praline

1280 cold cream

 allemon

INGREDIENTS AMOUNT UNIT

*lemon pate sable

butter 150 g

salt 1 g

icing sugar 100 g

almond powder 25 g

eggs 50 g

lemon zest 5 g

flour 250 g

*lemon cake

butter 50 g

sugar 25 g

vanilla extract 2.5 g

lemon zest 4 g

milk 33 g
 salt 0.5 g

yolk 20 g

sugar 25 g

egg white 30 g

sugar 25 g

flour 67 g

baking powder 1.5 g

*lemon confit

candied lemon 75 g

lime juice 10 g

lemon juice 30 g

*almond mousse

milk 134 g

cream 34 g

g
powered milk 30

almond paste 280 g

 yolk 40 g

g
gelatine mix 50

g
amaretto 5

g
whipped cream 200
allemon

NOTED
drain and rinse the candied oranges

mix with the robot coup

add little by little the juice

reserve in the fridge before using

 balck pearl

INGREDIENTS AMOUNT UNIT NOTED

*pate sable

butter 150 g

salt 1 g

icing sugar 100 g

almond powder 25 g

eggs 50 g

lemon zest 5 g

flour 250 g

*jaconde sponge

sugar 165 g

almond powder 165 g

eggs 200 g

flour 50 g

butter 35 g
 egg white 135 g

sugar 35 g

*passion fruit cremeux

passion fruit 183 g

eggs 183 g

sugar 122 g

butter 216 g

gelatine mix 33 g

*passion fruit coulis

passion fruit puree 100 g

sugar 20 g

pectine 2 g

gelatine mix 12 g

*black tea mousse

milk 135 g

g
cream 65

powdered milk 9 g
 lack tea 15 g

g
sugar 75

g
yolk 20

g
gelatine mass 35

g
whipeed cream 200
 crystal bread

INGREDIENTS AMOUNT UNIT NOTED

20g kuzu starch

20g potato starch

600g water
 mable william

INGREDIENTS AMOUNT UNIT NOTED

*mapple cake

almond paste 100 g

eggs 120 g

mapple sugar 45 g

brown sugar 40 g

flour 80 g

baking powder 2.5 g

melted butter 85 g

mapple syrup 45 g

*pear compote

pear puree 300 g

sugar 48 g

pectine 6 g

white vinegar 3 g

diced pear compte 100 g

fresh diced pear 100 g

gelatine mass 42 g

*mapple mousse

milk 270 g
 cream 130 g

powered milk 18 g

mapple syrup 180 g

yolk 40 g

gelatine mass 90 g

whipped cream 400 g

 hollow doughnut

INGREDIENTS AMOUNT UNIT NOTED

wheat flour 250 g

sugar 40 g

seasame seeds 40 g

warm water 125 g

active dry yeast 4 g

baking powder 4 g

salt a pinch g

vegetable oil 1 tsp g

 caramel waltnut tart

INGREDIENTS AMOUNT UNIT NOTED

glucose 140 g

sugar 125 g

treha 105 g

salt 2 g

cream 180 g

butter 72 g

macadamia 480 g

cranberry 114 g

orange peel 160 g

 gateau chocolate

INGREDIENTS AMOUNT UNIT NOTED

*sponge

egg 25 g

sugar 670 g

treha 60 g

flour 600 g

cocoa powder 70 g

butter m 160 g
warm
milk 130 g

*filling

dark chocolate 700 g

butter m 240 g

custard powder 150 g

milk 500 g

egg white 580 g

sugar 225 g

walnut 100 g
 220

230

12p
INGREDIENTS AMOUNT UNIT NOTED
INGREDIENTS AMOUNT UNIT NOTED
INGREDIENTS AMOUNT UNIT NOTED
INGREDIENTS AMOUNT UNIT NOTED