academy

Photography by Dmytro Khoroshaiev

and Natalia Khoroshaieva
 Intro
Imagine the sheer joy and pride as you bring to life an
exceptional dessert that showcases your unique style and
captivates everyone who tastes it. The Big Textures Book
stands as both a solid foundation and a spark of inspiration
for those passionate about creating their own signature
desserts. Pastry chefs team at KICA Academy has
meticulously crafted a collection of essential recipes honed
and perfected over the years. Now, we’re opening our vault
to share these gems with you.

This book is a canvas for your creativity, offering 65 reliable recipes as your guide
to developing exquisite pastries. From airy sponges and crispy shortcrust dough
to luxurious mousses and silky caramels, each recipe is a stepping stone to your
next dessert masterpiece.

Lean on our fail-proof guides as you experiment, adapt, innovate, and create
desserts that reflect your unique touch. Our easy-to-follow, step-by-step
instructions, paired with hands-on advice and expert tips, make every recipe
accessible and enjoyable, ensuring impressive outcomes regardless of your
baking level.

Embrace this opportunity to become the pastry chef you’ve always

aspired to be. Discover the endless possibilities The Big Textures Book provides,
and dare to turn your boldest pastry dreams into reality.

This is your moment to shine, mix, match and savor the joy of crafting the most
unique flavor and texture combinations. Unleash your inner pastry maestro, and
revel in the pride of your sweet achievements.

Tetyana Verbytska
Founder of KICA Academy
 Contents
How to Use this Book 8
Sponges 16 Crumbles 72
Coffee 18 Chocolate Gluten-free 74
Chocolate 20 Citrus 76
Carrot 23 Classic 78
Genoise 26 Pecan 80
Hazelnut 28 Spiced 82

Flexible Sponges 31 Mousses 84

Chocolate 33 Blackcurrant 86
Coconut 36 Caramel 89
Gluten-free 39 Chocolate 91
Hazelnut 42 Mango 93
Lemon 45 Raspberry Bavarian Cream 96

Shortcrust Pastry 48 Pipeable Creams 99

Almond 50 Chocolate Chantilly 101
Chocolate 52 Coffee Cream Cheese Frosting 103
Decorative 54 Raspberry Buttercream 105
Gluten-Free 56 Sour Cream Frosting 107
Gluten-Free Chocolate 58 Vanilla Chantilly 109

Moelleux 60 Filling Creams 111

Almond 62 Caramel Custard 113
Chocolate 64 Chestnut Cream 116
Lemon 66 Chocolate Ganache 118
Orange 68 Lemon Curd 120
Pistachio 70 Vanilla Custard 122
Baked Creamy Textures 124
Baked Almond 126
Baked Chocolate 128
Baked Lemon 130
Hazelnut Chocolate 132
Pistachio Mirliton 134

Coulis 136
Apricot 138
Blackcurrant 140
Exotic 142
Raspberry 144
Strawberry 146

Caramels 148
Caramel Sauce 150
Coffee 152
Raspberry 154
Salted Caramel 156
Vanilla 158

Crunchy Layers 160

Coconut 162
Hazelnut 164
Hazelnut Praline 166
Lemon 168
Pistachio 170

Glazes 172
Chocolate 174
Chocolate Gourmet 176
Exotic 178
Neutral 180
Sugar 182
How to Use
this Book
 How to use this book

About «The Big Textures Book»

Immerse yourself in the captivating world of textures with
«The Big Textures Book». Within these pages, you’ll discover
inspiring recipes and unique ideas for creating desserts that not only
satisfy your appetite but also enrich your taste experience.

Build your own dessert from scratch!

This book not only offers tantalizing recipes but acts as a well of
inspiration for those wanting to create their own desserts from scratch.

By delving into the diverse textures presented in the book, you’ll be

shown how to experiment with various combinations to craft your own
unique dessert masterpieces – they’ll be sure to delight both your
palate and eyes.

Explore the delicious possibilities offered within “The Big Textures

Book” and dare to bring your boldest pastry fantasies to life.
The boundless array of flavor and texture combinations will enable
you to dream up desserts that are both visually stunning and utterly
delectable.

9
 How to use this book

What makes up a dessert?

A pastry is composed of a harmonious blend of different elements.
Typically, it includes:

• Sponge cake (often serves as the base and gives the dessert
a delicate texture)

• Crispy layer (adds flavor and textural depth – often consisting

of wafer or a nutty texture)

• Coulis or caramel layer (enhances the taste and adds a rich,

succulent texture)

• Mousse (gives the pasty a tender, airy texture)

• Glaze (covers the surface of the dessert for a polished look

while adding extra flavor and texture)

These elements come together to form a delectable and visually

appealing pastry – one that satisfies the eyes as well as the taste buds.

10
 Chocolate Crémeux

Coffee Ganache

Chocolate
Crémeux

Chocolate
Sponge

Crunchy Layer Chocolate Crumble

Chocolate Shortbread
 How to use this book

How do I combine textures?

Combining textures to make a delicious pastry is truly an art.
Getting it right means creating products with interesting flavors
and pleasant taste sensations. Let’s take a look at a few fundamental
principles of combining textures:

Contrast: incorporating diverse textures, such as crisp and soft,

creamy and flaky, creates a dynamic combination.

Balance: it is important to find the right balance between the

different textures so that they complement, rather than compete with,
each other.

Variety: showcasing multiple textures in one product adds interest

and depth to the dessert.

Context: consider the dessert’s structure and theme.

Experiment: don’t be afraid to experiment with different texture

combinations to discover the ones you love the most.

Following these principles, you’ll be able to create desserts

with unique and delicious textural characteristics!

12
 Chocolate Velour

Mousse

Crunchy layer Namelaka Shortcrust Pastry

 How to use this book

A few words about textures

• Sponge cakes and rolls: light and airy, these serve as an ideal
base for any dessert, giving it a tender texture and delicate flavor.

• Shortcrust pastry: crispy and aromatic, it adds textural contrast

and rich flavor to any dessert.

• Moelleux: delicate and creamy, it gives the dessert an unmatched

smoothness and rich taste.

• Crumble: crunchy and fragrant, it adds a textural accent

and warm flavor to your dessert.

• Mousses and creams: light and airy, they enrich the dessert
with their delicate texture and full-bodied flavor.

• Decorating creams: smooth and creamy, they lend a velvety

texture and luxurious appearance to any dessert.

• Coulis and caramel: fragrant and rich, they add vivid accents
and sweetness to your dessert.

• Baked creams and crispy layers: textural and flavorful contrasts

that make the dessert unique and memorable.

• Glazes: glossy and fragrant, they give the dessert a luxurious

appearance.

This book is not just a collection of recipes; it’s a delicious journey

into a world of taste and texture, unveiling endless possibilities in
the art of pastry!

14
 Cocoa Glaze

Chocolate Sponge
Chocolate Mousse
Sponges
Carrot

Chocolate

Coffee

Genoise

Hazelnut
In this chapter, discover five reliable recipes for
light, fluffy and perfectly moist sponges. Master
each of the five quick-to-prepare sponges in your
toolkit, to use them as a foundation for crafting
entremets and individual cakes.

These fundamental recipes are your key to

endless creativity, inviting you to experiment with
textures, flavors and colors in your desserts.
Carrot Sponge
 Carrot Sponge Recipe

Ingredients Total weight: ~ 568 g 100%

• All-purpose flour 100 g 18%

• Sugar 133 g 23%
• Cinnamon powder 3g <1%
• Ginger powder 1g <1%
• Turmeric powder 1g <1%
• Grated nutmeg 1g <1%
• Sea salt 2.5 g <1%
• Baking powder 2g <1%
• Olive oil 60 g 11%
• Whole eggs 67 g 12%
• Chopped roasted walnuts 42 g 7%
• Orange zest 5g <1%
• Grated carrots 150 g 26%
• Vanilla ½ pod

1. Combine sifted flour, cinnamon powder, ginger powder, turmeric

powder, grated nutmeg, baking powder and orange zest in a bowl
using a whisk. Set the mixture aside.

2. Place eggs, sugar, vanilla seeds and sea salt into the bowl of
a stand mixer and whip with a whisk attachment on high speed
until a light and fluffy foam is obtained.

3. Heat the oil to 45 °C / 113 °F in a microwave oven. With the mixer

running, add the warm oil gradually to the whipped eggs.

4. Add dry ingredients to the egg and oil mixture in several lots,
and combine with a whisk.

5. Add grated carrots and chopped roasted walnuts to the batter

and mix with a spatula.

6. Cover the bottom of the cake ring d=18 cm with aluminum foil.
Spread the batter into the baking ring, using an offset spatula.

7. Bake the sponge for 30–35 minutes in the oven preheated

to a temperature of 165 °C / 329 °F.

8. Let the baked sponge cool down at room temperature,

then unmold it.

TIP
• Use the sponge layers to assemble sponge cakes and mousse
cakes as well as mini pastries.
• Store the baked sponge at room temperature, insulated from
air, for up to 24 hours. It is recommended to store the sponge
in the freezer and without exposure to air for up to 5 days.

19
Chocolate Sponge
 Chocolate Sponge Recipe

Ingredients Total weight: ~ 539 g 100%

• Sugar 72 g 14%
• Whole eggs 142 g 26%
• Instant coffee 4g <1%
• Inverted sugar/honey 43 g 8%
• Almond powder 43 g 8%
• All-purpose flour 65 g 12%
• Baking powder 3.5 g <1%
• Cocoa powder 24% 17 g 4%
• Butter 82% 48 g 9%
• Whipping cream 35% 70 g 13%
• Dark chocolate 70% 30 g 6%
• Sea salt 1g <1%

1. Preheat your oven to 160 °C / 320 °F. Prepare a baking tray lined
with a silicone mat or parchment paper with a cake ring d=18 cm
on top.

2. Add the sugar, inverted sugar, almond powder, instant coffee,

sea salt and whole eggs to the bowl of a stand mixer. Whip the
mixture at high speed, using a whisk attachment. The mixture
should double in volume, become airy and more pale in color.

3. Add the dark chocolate, whipping cream and butter to

a heatproof bowl. Melt the ingredients by heating to 50 °C / 122 °F
in a microwave or over a water bath. Stir the ingredients well
until combined.

4. Add about 1/3 of the whipped egg mixture to the chocolate mixture
and mix thoroughly with a spatula. Then pour the obtained
mass into the remaining whipped egg mixture and mix until
homogeneous.

5. Sift the all-purpose flour, cocoa powder and baking powder into
a separate bowl. Mix the ingredients together using a whisk.

6. Add the dry ingredients to the whipped egg mixture and gently
fold them in, using a silicone spatula.

7. Pour the finished batter into the cake ring and smooth it out with
a small offset spatula.

8. Bake the sponge for about 25–30 minutes. The finished sponge
should spring back when pressed lightly.

↓ Continued on next page

21
 Chocolate Sponge Recipe

9. Let the sponge cool down at room temperature. Run a knife along
the inner side of the ring to cut the sponge out, then remove the
ring.

TIP
• Use the sponge layers to assemble sponge cakes and mousse
cakes as well as mini pastries.
• Store the baked sponge at room temperature, insulated from
air, for up to 24 hours. It is recommended to store the sponge
in the freezer and without exposure to air for up to 5 days.

22
Coffee Sponge
 Coffee Sponge Recipe

Ingredients Total weight: ~ 464 g 100%

• Whole eggs 185 g 40%

• Brown sugar 112 g 24%
• Sea salt 1g <1%
• All-purpose flour 73 g 16%
• Baking powder 2g <1%
• Cornstarch 48 g 10%
• Grape seed oil 20 g 4%
• Milk 3.2 % 10 g 2%
• Instant coffee 10 g 2%
• Cinnamon powder 3g <1%

1. Preheat your oven to 160°C / 320°F. Prepare a baking tray lined

with a silicone mat or parchment paper and a cake ring d=18 cm
on top.

2. Put the whole eggs, sea salt and brown sugar in a metal bowl,
and place it over a water bath. Heat the mixture to a temperature of
40 °C / 104 °F. If you have a stand mixer with an induction heating,
you can proceed to the next step without making a water bath.

3. Transfer the egg mixture to the bowl of a stand mixer and whip it
with a whisk attachment until light and voluminous.

4. Add the milk, grapeseed oil and instant coffee to a separate

bowl and heat the mixture to 40 °C / 104 °F in a microwave oven.
Stir until the coffee is dissolved, then add to the egg mixture and
mix until incorporated.

5. Sift the all-purpose flour, cornstarch, cinnamon and baking powder

into a separate bowl. Mix the ingredients together using a whisk.

6. Add the dry ingredients to the whipped egg mixture and gently fold
them in using a silicone spatula.

7. Pour the finished batter into the cake ring and smooth it out with
a small offset spatula.

8. Bake the sponge for about 25–30 minutes. The finished sponge
should spring back when pressed lightly.

↓ Continued on next page

24
 Coffee Sponge Recipe

9. Let the sponge cool down at room temperature. Run a knife

along the inner side of the ring to cut the sponge out, then remove
the ring.

TIP
• Use the sponge layers to assemble sponge cakes and mousse
cakes as well as mini pastries.
• Store the baked sponge at room temperature, insulated from
air, for up to 24 hours. It is recommended to store the sponge
in the freezer and without exposure to air for up to 5 days.

25
Genoise Sponge
 Genoise Sponge Recipe

Ingredients Total weight: ~ 529 g 100%

• Whole eggs 230 g 43%

• Sugar 123 g 24%
• Inverted sugar/honey 15 g 3%
• Sea salt 1.5 g <1%
• All-purpose flour 113 g 21%
• Potato starch 26 g 5%
• Butter 82% 20 g 4%

1. Add the eggs, which are at 40 °C / 104 °F, sugar, inverted sugar
and sea salt to the mixing bowl. Whip at maximum speed until light
and fluffy.

2. In a separate bowl combine the sifted flour and potato starch using
a whisk. Then add the dry mixture to the whipped mixture. Carefully
fold in the dry ingredients with the whisk to keep maximum volume.
Try to avoid incorporating large air bubbles.

3. Melt the butter in a microwave oven by heating it to 45 °C / 113 °F.

Mix it with a bit of the cake batter using a whisk. Pour the butter
mixture into the rest of the sponge cake batter. Whisk everything
again until homogeneous.

4. Place a cake ring d=18 cm and h=6 cm on a baking sheet lined

with a perforated silicone mat. Pour the cake batter into the ring
and smooth it out using a small offset spatula.

5. Bake the sponge in the oven, preheated to 180 °C / 356 °F,

for around 20–25 minutes. When ready, the sponge should be
golden-brown and spring back when lightly pressed.

6. Let it cool down at room temperature. Run a knife along the inner
side of the ring to cut the sponge out, then remove the ring.

TIP
• Use the sponge layers to assemble sponge cakes and mousse
cakes as well as mini pastries.
• Store the baked sponge at room temperature, insulated from
air, for up to 24 hours. It is recommended to store the sponge
in the freezer and without exposure to air for up to 5 days.

27
Hazelnut Sponge
 Hazelnut Sponge Recipe

Ingredients Total weight: ~ 435 g 100%

• Whole eggs 190 g 44%

• Brown sugar 97 g 22%
• Butter 82% 15 g 3%
• All-purpose flour 100 g 23%
• Hazelnut powder 30 g 7%
• Baking powder 1.5 g <1%
• Sea salt 1g <1%

1. Preheat your oven to 165 °C / 329 °F. Prepare a baking tray lined
with a silicone mat or parchment paper with a cake ring d=18 cm
on top.

2. Melt the butter in a saucepan until it is a rich golden color,

then remove it from the heat. Strain it through a sieve and leave it
to cool down to 50 °C / 122 °F.

3. Put the whole eggs, sea salt and sugar in a metal bowl and place
it over a water bath. Heat the mixture to a temperature of 40 °C /
104 °F, while whisking constantly. If you have a stand mixer with
an induction heating, you can proceed to the next step without
making a water bath.

4. Transfer the egg mixture to the bowl of a stand mixer and whip it
with a whisk attachment until light and voluminous.

5. With the mixer running on low speed, gradually add the melted
butter to the egg mixture and continue mixing until the mass
becomes homogeneous.

6. Sift the all-purpose flour into a separate bowl and add the baking
powder and hazelnut powder. Mix the ingredients thoroughly using
a whisk.

7. Add the dry ingredients to the whipped egg mixture and gently fold
them in using a silicone spatula.

8. Pour the finished batter into the cake ring and smooth it out with
a small offset spatula.

9. Bake the sponge for about 25–30 minutes. The finished sponge
should spring back when pressed lightly.

↓ Continued on next page

29
 Hazelnut Sponge Recipe

10. Let the sponge cool down at room temperature. Run a knife
along he inner side of the ring to cut the sponge out, then remove
the ring.

TIP
• Hazelnut powder can be replaced with any other nut powder.
• Use the sponge layers to assemble sponge cakes and mousse
cakes as well as mini pastries.
• Store the baked sponge at room temperature, insulated from
air, for up to 24 hours. It is recommended to store the sponge
in the freezer and without exposure to air for up to 5 days.

30
Flexible
sponges
Chocolate

Coconut

Gluten-free

Hazelnut

Lemon
Soft, fluffy and elastic, the sponges featured
in this chapter open the door to crafting a variety
of creative cakes. They serve as reliable bases
for Swiss rolls, mousse cakes and more, offering
a pillowy light texture that pairs beautifully with
an array of frostings.

Try delicate soaks of syrups or liqueurs,

or infuse your sponges with spices and zest.
Embrace the freedom to explore, think beyond
the conventional and craft the desserts that speak
to your heart’s whispers. Let’s start baking!
Chocolate Sponge
 Chocolate Sponge Recipe

Ingredients Total weight: ~ 602 g 100%

• Egg yolks 105 g 18%

• Brown sugar (1) 30 g 5%
• Egg whites 200 g 33%
• Brown sugar (2) 75 g 12%
• Sea salt 2g <1%
• All-purpose flour 60 g 10%
• Cocoa powder 22–24% 25 g 4%
• Milk 3.2% 45 g 7%
• Butter 82% 60 g 10%

1. In the bowl of a stand mixer, whip the egg yolks and sugar (1) with
а whisk attachment until the mixture turns voluminous and pale.

2. In а clean mixer bowl, whip the egg whites with sugar (2)
and sea salt: start to whip the egg whites with salt, and when
the mixture becomes frothy, gradually introduce the sugar.
Whip the meringue until light and voluminous.

3. In several steps, fold the meringue into the yolk mixture. Each time,
before adding the next portion of the meringue, make sure the
mass is absolutely homogenous.

4. Sift and mix together the all-purpose flour and cocoa powder.
Gradually introduce the dry ingredients into the mixture of egg
yolks and egg whites. Gently mix everything with а silicone spatula
until smooth.

5. Melt the butter with milk to 50 °C / 122 °F on the stove or in the

microwave oven. Add approximately 1/3 of the batter into this warm
mixture and mix well with a silicone spatula. Pour this mixture back
into the main batter and combine everything until smooth.

6. Place a silicone mat with borders 33.5x33.5x1 cm on a baking tray

and pour the sponge batter into it. Use а large offset spatula
to even the surface of the batter.

7. Bake the sponge in the oven, preheated to 180 °C / 356 °F, for up
to 13 minutes. A well-baked sponge should bounce back when
pressed lightly.

8. Cover the sponge with a parchment paper sheet and place

a tray on top. Flip it over and let the sponge cool down at room
temperature for about 30 minutes.

↓ Continued on next page

34
 Chocolate Sponge Recipe

9. Once the sponge is completely cooled, peel off the silicone mat.

TIP
• You can replace the butter with any vegetable oil.
The difference between them is that butter gives a denser
sponge, while vegetable oil gives a softer one. The use of the
butter or the oil does not affect the plasticity of the sponge.
• Store the baked flexible sponge at room temperature,
insulated from air, for up to 24 hours. It is recommended
to store the sponge in the freezer and without exposure to air
for up to 5 days.
• This flexible sponge is used for the roll cakes.

35
Coconut Sponge
 Coconut Sponge Recipe

Ingredients Total weight: ~ 662 g 100%

• Egg yolks 105 g 16%

• Sugar (1) 30 g 5%
• Egg whites 200 g 30%
• Sugar (2) 75 g 11%
• Sea salt 2g <1%
• All-purpose flour 85 g 13%
• Desiccated coconut (1) 20 g 3%
• Coconut milk 45 g 7%
• Coconut oil 60 g 9%
• Desiccated coconut (2) 40 g 6%

1. In the bowl of a stand mixer, whip the egg yolks and sugar (1) with
а whisk attachment until the mixture turns voluminous and pale.

2. In а clean mixer bowl, whip the egg whites with sugar (2)
and sea salt: start to whip the egg whites with salt, and when
the mixture becomes frothy, gradually introduce the sugar.
Whip the meringue until light and voluminous.

3. In several steps, fold the meringue into the yolk mixture. Each time,
before adding the next portion of the meringue, make sure the
mass is absolutely homogenous.

4. Mix the sifted flour and desiccated coconut (1). Gradually introduce
the dry ingredients into the mixture of egg yolks and egg whites.
Gently mix everything with а silicone spatula until smooth.

5. Melt the coconut oil with milk to 50 °C / 122 °F on the stove or in

the microwave oven. Add approximately 1/3 of the batter into this
warm mixture and mix well with a silicone spatula. Pour this mixture
back into the main batter and combine everything until smooth.

6. Place a silicone mat with borders 33.5x33.5 cm on a baking tray

and pour the sponge batter into it. Use а large offset spatula to
even the surface of the batter. Sprinkle the sponge batter evenly
with desiccated coconut (2).

7. Bake the sponge in the oven, preheated to 180 °C / 356 °F, for up
to 13 minutes. A well-baked sponge should bounce back when
pressed lightly.

8. Cover the sponge with a parchment paper sheet and place a tray
on top. Flip over the sponge and let the sponge cool down at room
temperature for about 30 minutes.

9. Once the sponge is completely cooled, peel off the silicone mat.

↓ Continued on next page

37
 Coconut Sponge Recipe

TIP
• To give your sponge a more prominent coconut taste, roast the
desiccated coconut at 160 °C / 320 °F until a rich golden color.
Cool down at room temperature before use.
• You can replace the butter with any vegetable oil. The
difference between them is that butter gives a denser sponge,
while vegetable oil gives a softer one. The use of the butter or
the oil does not affect the plasticity of the sponge.
• Store the baked flexible sponge at room temperature, insulated
from air, for up to 24 hours. It is recommended to store the
sponge in the freezer and without exposure to air for up to 5
days.
• This flexible sponge is used for the roll cakes.

38
Gluten-Free Sponge
 Gluten-Free Sponge Recipe

Ingredients Total weight: ~ 606 g 100%

• Egg yolks 105 g 17%

• Sugar (1) 30 g 5%
• Sea salt 1g <1%
• Sugar (2) 75 g 12%
• Egg whites 200 g 33%
• Brown rice flour 52 g 9%
• Oat flour 23 g 4%
• Cocoa powder 24% 15 g 2%
• Whole milk 3.2% 45 g 8%
• Sunflower oil 60 g 10%

1. In the bowl of a stand mixer, whip the egg yolks and sugar (1) with
а whisk attachment until the mixture turns voluminous and pale.

2. In а clean mixer bowl, whip the egg whites with sugar (2) and sea
salt: start to whip the egg whites with salt, and when the mixture
becomes frothy, gradually introduce the sugar. Whip the meringue
until light and voluminous.

3. Carefully fold the meringue into the whipped egg yolks.

4. In a bowl, mix the rice and oat flour, add the cocoa powder.
Sift them on top of the egg mixture and gently mix it in with a whisk.

5. Mix the milk and the oil, heat them up to 45–50 °C / 113–122 °F.

6. Add a little bit of the cake batter to the milk and oil mixture and mix
until combined. Then transfer this mixture to the rest of the batter
and mix until smooth with a spatula.

7. Spread the batter on the baking tray 40x30 cm lined with a silicone
mat or parchment paper (alternatively, you can use a silicone mat
with borders 33.5x33.5x1 cm cake frame) in an even layer.

8. Bake in the oven, preheated to 175 °C / 347 °F, for 10–12 minutes.
The sponge should spring back when pressed lightly.

9. Cover the sponge with a parchment paper sheet and place a tray
on top. Flip over the sponge and let the sponge cool down at room
temperature for about 30 minutes.

↓ Continued on next page

40
 Gluten-Free Sponge Recipe

10. Once the sponge is completely cooled, peel off the silicone mat.

TIP
• Store the baked flexible sponge at room temperature,
insulated from air, for up to 24 hours. It is recommended to
store the sponge in the freezer and without exposure to air for
up to 5 days.
• This flexible sponge is used for the roll cakes.

41
Hazelnut Sponge
 Hazelnut Sponge Recipe

Ingredients Total weight: ~ 632 g 100%

• Egg yolks 105 g 17%

• Brown sugar (1) 30 g 5%
• Egg whites 200 g 30%
• Brown sugar (2) 75 g 12%
• Sea salt 2g <1%
• All-purpose flour 85 g 13%
• Hazelnut powder 30 g 5%
• Milk 3.2% 45 g 7%
• Brown butter 60 g 9%

1. In the bowl of a stand mixer, whip the egg yolks and sugar (1) with
а whisk attachment until the mixture turns voluminous and pale.

2. In а clean mixer bowl, whip the egg whites with sugar (2)
and sea salt: start to whip the egg whites with salt, and when
the mixture becomes frothy, gradually introduce the sugar.
Whip the meringue until light and voluminous.

3. In several steps, fold the meringue into the yolk mixture. Each time,
before adding the next portion of the meringue, make sure the
mass is absolutely homogenous.

4. Mix the sifted all-purpose flour and hazelnut powder. Gradually

introduce the dry ingredients into the mixture of egg yolks and egg
whites. Gently mix everything with а silicone spatula until smooth.

5. Heat the brown butter with milk to 50 °C / 122 °F on the stove or

in the microwave oven. Add approximately 1/3 of the batter into this
warm mixture and mix well with a silicone spatula. Pour this mixture
back into the main batter and combine everything until smooth.

TIP
• Prepare the brown butter ahead of time. Put the butter in a
saucepan and bring it to a boil. Cook it on low-medium heat
for several minutes until the butter reaches 140 °C / 284 °F
and turns golden brown. Put some paper towels in a strainer
and strain the finished butter into a separate bowl. Allow the
brown butter to cool down at room temperature, then use it as
described.

6. Place a silicone mat with borders 33.5x33.5x1 cm on a baking tray

and pour the sponge batter into it. Use а large offset spatula to
even the surface of the batter.

↓ Continued on next page

43
 Hazelnut Sponge Recipe

7. Bake in the oven, preheated to 180 °C / 356 °F, for up to 13 minutes.

The finished sponge should spring back when pressed lightly.

8. Cover the sponge with a parchment paper sheet and place a tray
on top. Flip over the sponge and let the sponge cool down at room
temperature for about 30 minutes.

9. Once the sponge is completely cooled, peel off the silicone mat.

TIP
• You can replace the butter with any vegetable oil.
The difference between them is that butter gives a denser
sponge, while vegetable oil gives a softer one. The use of the
butter or the oil does not affect the plasticity of the sponge.
• Store the baked flexible sponge at room temperature,
insulated from air, for up to 24 hours. It is recommended to
store the sponge in the freezer and without exposure to air
for up to 5 days.
• This flexible sponge is used for the roll cakes.

44
Lemon Sponge
 Lemon Sponge Recipe

Ingredients Total weight: ~ 612 g 100%

• Egg yolks 105 g 17%

• Brown sugar (1) 30 g 5%
• Egg whites 200 g 33%
• Brown sugar (2) 75 g 12%
• Sea salt 2g <1%
• All-purpose flour 85 g 14%
• Lemon zest 10 g 2%
• Milk 3.2% 45 g 7%
• Sunflower oil 60 g 10%
• Water-soluble yellow food colorant Sufficient quantity

1. In the bowl of a stand mixer, whip the egg yolks and sugar (1) with
а whisk attachment until the mixture turns voluminous and pale.

2. In а separate mixer bowl, whip the egg whites with sugar (2),
colorant and sea salt: start to whip the egg whites with salt,
and when the mixture becomes frothy, gradually introduce the
sugar. Whip the meringue until light and voluminous. Add some
yellow food colorant and mix on the lowest speed, until you achieve
the desired color.

3. In several lots, fold the meringue into the yolk and sugar mixture.
Make sure the mass is absolutely homogenous before adding
the next portion of the meringue.

4. Gradually introduce the sifted flour into the mixture of egg yolks
and egg whites. Gently mix everything with а silicone spatula
until smooth.

5. Heat the sunflower oil with milk and lemon zest to 50 °C / 122 °F
on the stove or in the microwave oven. Add approximately 1/3 of the
batter into this warm mixture and mix well with a silicone spatula.
Then return this mixture to the main sponge batter and combine
everything until smooth and glossy.

6. Place a silicone mat with borders 33.5x33.5 cm on a baking tray

and pour the sponge batter into it. Use а large offset spatula to
even the surface of the batter.

7. Bake the sponge in the oven, preheated to 180 °C / 356 °F, for up
to 13 minutes. A well-baked sponge should bounce back when
pressed lightly.

↓ Continued on next page

46
 Lemon Sponge Recipe

8. Cover the sponge with a parchment paper sheet and place a tray
on top. Flip over the sponge and let the sponge cool down at room
temperature for about 30 minutes.

9. Once the sponge is completely cooled, peel off the silicone mat.

TIP
• You can replace the butter with any vegetable oil.
The difference between them is that butter gives a denser
sponge, while vegetable oil gives a softer one. The use of the
butter or the oil does not affect the plasticity of the sponge.
• Store the baked flexible sponge at room temperature,
insulated from air, for up to 24 hours. It is recommended to
store the sponge in the freezer and without exposure to air
for up to 5 days.
• This flexible sponge is used for the roll cakes.

47
Shortcrust
Pastry
Almond

Chocolate

Decorative

Gluten-Free

Gluten-Free Chocolate
Every tart starts with a crispy shell, setting
the stage for elegance. This chapter offers
five different Shortcrust pastry recipes, paving
the way for endless tart creations, gluten-free
options included.

Embrace creativity with the pipeable

Shortcrust pastry. Explore various nozzles,
piping techniques, and shapes to forge your
unique pastry masterpiece. For that tempting
glossy finish, a simple brush of egg wash
and baking for an additional 5 minutes at 150 °C
will do the trick.

Dive in, experiment and let your culinary

artistry shine.
 Almond
Shortcrust Pastry
Almond Shortcrust Pastry Recipe

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Before making the shortcrust pastry, prepare all the ingredients

first. Sift the flour, icing sugar and almond powder. Cut the butter
into small cubes and keep it cold until preparation.

2. Put the sifted all-purpose flour, icing sugar, sea salt and almond
powder as well as cold butter cubes in the bowl of a stand mixer.
Combine all the ingredients, using a paddle attachment,
at low speed to obtain fine crumbs.

3. As soon as the butter is completely combined and fine crumbs

appear, begin to gradually add the eggs. Mix the dough briefly
only until the crumbs come together and а uniform and elastic
texture is formed.

4. Place the dough between two sheets of parchment paper

and roll it into a layer 3 mm thick.

5. Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for
at least 3 hours, better overnight.

6. Shape the pastry to the desired size and shape, and place
the preparation in the fridge for about 30 minutes to stabilize
before baking.

7. Transfer the shortcrust pastry onto a baking tray lined with

a perforated silicone mat. Bake it in the oven, preheated to 150 °C /
302 °F, for about 15–20 minutes, minding the peculiarities of your
oven, until golden.

8. Take the baked shortcrust pastry out of the oven. Let it cool down
at room temperature.

TIP
• Bake the shortcrust pastry until it is a rich golden color.
This color guarantees an amazing taste.
• With shortcrust pastry, you can form tarts and tartlets, bases
for cakes and pastry.
• Store shortcrust dough in the cold, insulated from the air place
for up to 72 hours and in the freezer for up to 1 month.

51
 Chocolate
Shortcrust Pastry
Chocolate Shortcrust Pastry Recipe

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 85 g 37%

• Cocoa powder 22–24% 15 g 6%
• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Pour the sifted all-purpose flour, icing sugar, almond powder,

sea salt and cocoa powder into the bowl of a stand mixer.
Add the cold butter, cut into small cubes and use a paddle
attachment to mix everything at low speed until crumbs,
resembling wet sand, have formed.

2. Add the eggs and mix at low speed until combined.

3. Place the dough between two sheets of parchment paper

and roll it into a layer 3 mm thick.

4. Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for
at least 3 hours, better overnight.

5. Shape the pastry to the desired size and shape, and place
the preparation in the fridge for about 30 minutes to stabilize
before baking.

6. Transfer the shortcrust pastry onto a baking tray lined with

a perforated silicone mat. Bake pastry in the oven, preheated to
150 °C / 302 °F, for about 15–20 minutes, minding the peculiarities
of your oven.

7. Take the baked shortcrust pastry out of the oven. Let it cool down
at room temperature.

TIP
• With shortcrust pastry, you can form tarts and tartlets, bases
for cakes and pastry.
• Store shortcrust dough in the cold, insulated from the air place
for up to 72 hours and in the freezer for up to 1 month.

53
 Decorative
Shortcrust Pastry
Decorative Shortcrust Pastry Recipe

Ingredients Total weight: ~ 477 g 100%

• Butter 82% 160 g 34%

• Sea salt 2g <1%
• Icing sugar 75 g 16%
• All-purpose flour 170 g 36%
• Cornstarch 20 g 4%
• Egg whites 50 g 10%

1. Add the softened butter, icing sugar and sea salt to the bowl of
a stand mixer. Whip the ingredients at medium speed with a paddle
attachment until the mixture becomes smooth and voluminous.

2. With the mixer running, add the room-temperature egg whites

and mix until smooth.

3. Sift the flour and cornstarch into a separate bowl, then mix
the ingredients together using a whisk. Fold this dry mixture into
the butter-eggs mixture and mix until homogeneous.

4. Transfer the finished pastry into a piping bag fitted with a piping tip.

5. Use the pastry for piping shortcrust rims, decorative pie borders,
cookies or any other way you require.

6. Place the assembled pastry in the freezer for 1 hour.

7. Transfer the shortcrust pastry onto a baking tray lined with

a perforated silicone mat. Bake it in an oven preheated to 150 °C /
302 °F for 20 minutes until golden, minding the peculiarities of
your oven.

8. Take the baked shortcrust pastry out of the oven. Let it cool down
at room temperature.

TIP
• This type of shortcrust pastry can be piped from a pastry bag
with different tips. Giving tarts and tartlets an interesting pattern
around the edges and an unusual shape.
• By replacing 20% of the weight of flour with cocoa powder,
you will get the chocolate dough.
• It is recommended to work with the dough immediately.

55
 Gluten-Free
Shortcrust Pastry
Gluten-Free Shortcrust Pastry Recipe

Ingredients Total weight: ~ 226 g 100%

• Butter 82% 50 g 22%

• Icing sugar 40 g 18%
• Sea salt 1g <1%
• Rice flour 75 g 33%
• Oat flour 25 g 11%
• Cornstarch 15 g 7%
• Egg whites 20 g 9%

1. Sift the rice flour and oat flour into the bowl of a stand mixer.
Then add the sea salt, cornstarch and icing sugar.
Mix the ingredients with a paddle attachment.

2. Add the cold diced butter and continue mixing for a few minutes
at low speed until the mixture resembles wet sand.

3. Add the cold egg whites all at once and mix at low speed until
combined. The dough should be smooth and soft. You may need to
add more egg whites, depending on the flour’s hygroscopic quality.

4. Place the dough between two sheets of parchment paper and

roll it into a layer 3 mm thick. Leave the layer of dough in the fridge
for 3 hours to stabilize.

5. Shape the pastry to the desired size and shape, and place
the preparation in the fridge for about 30 minutes to stabilize
before baking.

6. Transfer the shortcrust pastry onto a baking tray lined with

a perforated silicone mat. Bake it in the oven, preheated to 145 °C /
293 °F, for about 15–20 minutes, minding the peculiarities of your
oven, until golden.

7. Take the baked shortcrust pastry out of the oven. Let it cool down
at room temperature.

TIP
• With shortcrust pastry, you can form tarts and tartlets, bases
for cakes and pastry.
• Store shortcrust dough in the cold, insulated from the air place
for up to 72 hours and in the freezer for up to 1 month.

57
Gluten-Free Chocolate
Shortcrust Pastry
Gluten-Free Chocolate Shortcrust Pastry

Ingredients Total weight: ~ 226 g 100%

• Butter 82% 50 g 24%

• Icing sugar 40 g 19%
• Sea salt 1g <1%
• Brown rice flour 75 g 31%
• Oat flour 25 g 12%
• Cocoa powder 24% 15 g 5%
• Egg whites 20 g 9%

1. First, prepare all the ingredients. Sift the flours, icing sugar
and cocoa powder. Make sure your butter has been chilled
and cut into cubes.

2. Add the sifted flours, cocoa powder, icing sugar, sea salt
and butter to the bowl of a stand mixer. Mix at low speed using
a paddle attachment until fine crumbs are formed.

3. Once the butter has completely mixed in and fine crumbs have
formed, add the egg whites. Mix the dough until a homogeneous
and pliable texture is obtained. If needed, add a bit more of the
egg whites. The dough should not be dry.

4. Gather your dough into a ball and roll it out between the two guitar
or parchment paper sheets to 3 mm.

5. Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for
at least 3 hours, better overnight.

6. Shape the pastry to the desired size and shape, and place
the preparation in the fridge for about 30 minutes to stabilize
before baking.

7. Transfer the shortcrust pastry onto a baking tray lined with

a perforated silicone mat. Bake it in the oven, preheated to 150 °C /
302 °F for about 15–20 minutes, minding the peculiarities of
your oven.

8. Take the baked shortcrust pastry out of the oven. Let it cool down
at room temperature.

TIP
• With shortcrust pastry, you can form tarts and tartlets, bases
for cakes and pastry.
• Store shortcrust dough in the cold, insulated from the air place
for up to 72 hours and in the freezer for up to 1 month.

59
Moelleux
Almond

Chocolate

Lemon

Orange

Pistachio
Moist and creamy, moelleux will infuse your
desserts with tenderness and deep flavor.
Use our tried and true recipes as a starting point
to bake sumptuous tea cakes, create baked
fillings for tarts and tartlets or introduce a velvety
layer to your cakes and entremets.

Explore the technique of freezing a piped

moelleux in a mold before baking it within
your cake for an extra dose of moistness
and richness. Spice up your creations by
adding chopped nuts, candied fruits and fresh
berries, or crowning your moelleux with
a crumbly topping before baking, for an enticing
texture contrast.

We are giving you the colors you will use to paint

your masterpieces.
Almond Moelleux
 Almond Moelleux Recipe

Ingredients Total weight: ~ 871 g 100%

• Whole eggs 120 g 14%

• Egg yolks 50 g 6%
• Sugar (1) 170 g 19%
• Almond powder 206 g 24%
• All-purpose flour 48 g 5%
• Sea salt 1g >1%
• Butter 82% 104 g 12%
• Egg whites 86 g 10%
• Sugar (2) 86 g 10%
• Vanilla 1 pod

1. In a bowl, mix the whole eggs with the egg yolks and sugar (1).
Split the vanilla pod in half, scrape out the seeds using a knife
and add to the eggs.

2. In a separate bowl, mix together the all-purpose flour and almond

powder. Add the dry ingredients to the egg mixture and mix well
with a silicone spatula.

3. In a bowl of a stand mixer, combine the egg whites, sugar (2)

and sea salt. Whip with a whisk attachment on medium speed
until stiff peaks form.

4. In two lots, gently fold the whipped egg whites into the almond
mixture using a spatula.

5. Melt the butter up to 50 °C / 122 °F and add it to the previous

mixture. Mix using a silicone spatula.

6. Cover the bases of two cake rings d=18 cm with aluminum foil,
then place them onto the baking tray lined with a silicone mat.

7. Pour the dough into prepared rings. Bake at 160 °C / 320 °F

for about 30 minutes. Let the finished moelleux cool down at
room temperature.

TIP
• Moelleux can be baked in tarts and tartlets, served as
cupcakes, or used in assembly of the sponge or mouse cakes.
• Store the baked moelleux at room temperature, insulated from
air, for up to 48 hours. It is recommended to store the moelleux
in the freezer and without exposure to air for up to 1 month.

63
Chocolate Moelleux
 Chocolate Moelleux Recipe

Ingredients Total weight: ~ 1272 g 100%

• Whole eggs 190 g 15%

• Egg yolks 85 g 7%
• Brown sugar 200 g 16%
• Almond powder 120 g 9%
• Hazelnut powder 150 g 12%
• Sugar 90 g 7%
• Cocoa powder 24% 10 g >1%
• Cornstarch 35 g 3%
• Baking powder 4g >1%
• Sea salt 1g >1%
• Whipping cream 35% 270 g 21%
• Instant coffee 7g >1%
• Dark chocolate 80% 110 g 9%

1. In a bowl, mix the whole eggs with the egg yolks, sugar,
and brown sugar.

2. In a separate bowl, mix together the cornstarch, almond powder,

hazelnut powder, cocoa, baking powder, and sea salt. Add the dry
ingredients to the egg mixture, mix well with a silicone spatula.

3. Place the dark chocolate into the measuring cup. Add instant
coffee to the whipping cream and heat the mixture up to 80 °C /
176 °F, then pour over the chocolate. Process everything with
a hand blender.

4. Pour the chocolate mixture into the dry mixture and mix well
using a spatula.

5. Cover the bases of two cake rings d=18 cm with aluminum foil,
then place them onto a baking tray lined with a silicone mat.

6. Pour the dough into prepared rings. Bake at 160 °C / 320 °F

for about 30 minutes. Let the finished moelleux cool down at
room temperature.

TIP
• Moelleux can be baked in tarts and tartlets, served as
cupcakes, or used in assembly of the sponge or mouse cakes.
• Store the baked moelleux at room temperature, insulated from
air, for up to 48 hours. It is recommended to store the moelleux
in the freezer and without exposure to air for up to 1 month.

65
Lemon Moelleux
 Lemon Moelleux Recipe

Ingredients Total weight: ~ 885 g 100%

• Whole eggs 120 g 14%

• Egg yolks 48 g 5%
• Sugar (1) 168 g 19%
• Almond powder 220 g 25%
• All-purpose flour 48 g 5%
• Sea salt 1g <1%
• Lemon zest 20 g 2%
• Butter 82% 100 g 11%
• Egg whites 80 g 9%
• Sugar (2) 80 g 9%

1. In a bowl, mix sugar (1) and lemon zest. Rub the zest and sugar
with your hands, add the whole eggs and egg yolks, and mix
with a spatula.

2. In a separate bowl, mix the sifted all-purpose flour and almond

powder. Add the dry ingredients to the egg mixture and mix well,
using a silicone spatula.

3. In the bowl of a stand mixer, combine the egg whites, sugar (2)
and sea salt. Whip with a whisk attachment on medium speed
until stiff peaks.

4. In 2 lots, gently fold the whipped egg whites into the

almond mixture.

5. Add the melted butter (at 50 °C / 122 °F) and mix using a spatula.

6. Cover the bases of two cake rings d=18 cm with aluminum foil,
then place them onto a baking tray lined with a silicone mat.

7. Pour the dough into the prepared rings. Bake at 160 °C / 320 °F
for about 30 minutes. Let the finished moelleux cool down at
room temperature.

TIP
• Moelleux can be baked in tarts and tartlets, served as
cupcakes, or used in assembly of the sponge or mouse cakes.
• Store the baked moelleux at room temperature, insulated from
air, for up to 48 hours. It is recommended to store the moelleux
in the freezer and without exposure to air for up to 1 month.

67
Orange Moelleux
 Orange Moelleux Recipe

Ingredients Total weight: ~ 882 g 100%

• Almond paste (marzipan) 60% 99 g 11%

• Butter 82% 205 g 23%
• Sugar 155 g 18%
• Sea salt 1g <1%
• Egg yolks 105 g 12%
• Whole eggs 112 g 13%
• All-purpose flour 99 g 11%
• Almond powder 50 g 6%
• Baking powder 2g <1%
• Grand Marnier liqueur 50 g 6%
• Orange zest 4g <1%

1. Put the almond paste in a food processor bowl. Add the egg
yolks and whole eggs. Start mixing on low speed at first, and then
gradually increase the speed until a completely homogeneous
and smooth texture is obtained. If you are using a regular mixer,
soften the marzipan first, and after that gradually add the whole
eggs and egg yolks.

2. Meanwhile, in the bowl of a stand mixer, combine the room-

temperature butter, sugar and sea salt. Add the orange zest
and whip the mixture on medium speed, gradually increasing it.

3. When the mass in the mixer bowl has acquired a creamy, light
and fluffy texture, gradually pour in the liqueur. If desired, it can be
replaced with rum or whiskey.

4. Gradually add the mixture of eggs, yolks, and marzipan to

the creamy mass, mixing it thoroughly.

5. Add the almond powder and flour with baking powder, all sifted,
to the mixture. Mix on the lowest mixer speed or by hand
until combined.

6. Cover the bases of two cake rings d=18 cm with aluminum foil,
then place them onto a baking tray lined with a silicone mat.

7. Pour the dough into prepared rings, bake at 160 °C / 320 °F

for about 30 minutes. Let the finished moelleux cool down at
room temperature.

TIP
• Moelleux can be baked in tarts and tartlets, served as
cupcakes, or used in assembly of the sponge or mouse cakes.
• Store the baked moelleux at room temperature, insulated from
air, for up to 48 hours. It is recommended to store the moelleux
in the freezer and without exposure to air for up to 1 month.

69
Pistachio Moelleux
 Pistachio Moelleux Recipe

Ingredients Total weight: ~ 881 g 100%

• Whole eggs 120 g 14%

• Egg yolks 50 g 6%
• Sugar (1) 170 g 19%
• Iranian pistachio powder 206 g 24%
• All-purpose flour 48 g 6%
• Sea salt 1g >1%
• Lime zest 10 g 1%
• Butter 82% 52 g 5%
• Olive oil 52 g 5%
• Egg whites 86 g 10%
• Sugar (2) 86 g 10%

1. In a bowl, mix sugar (1) and lime zest. Rub the zest with sugar
using your hands, add the whole eggs and egg yolks.

2. In a separate bowl, mix together the all-purpose flour and pistachio

powder. Add the dry ingredients to the egg mixture, mix well
with a silicone spatula.

3. In a bowl of a stand mixer, combine the egg whites, sugar (2)

and sea salt. Whip with a whisk attachment on medium speed
until stiff peaks form.

4. In two lots, gently fold the whipped egg whites into the almond
mixture using a spatula.

5. Melt the butter and heat olive oil up to 50 °C / 122 °F and add it
to the previous mixture. Mix using a silicone spatula.

6. Cover the bases of two cake rings d=18 cm with aluminum foil,
then place them onto a baking tray lined with a silicone mat.

7. Pour the dough into prepared rings. Bake at 160 °C / 320 °F

for about 30 minutes. Let the finished moelleux cool down at
room temperature.

TIP
• Moelleux can be baked in tarts and tartlets, served as
cupcakes, or used in assembly of the sponge or mouse cakes.
• Store the baked moelleux at room temperature, insulated from
air, for up to 48 hours. It is recommended to store the moelleux
in the freezer and without exposure to air for up to 1 month.

71
Crumbles
Chocolate Gluten-free

Citrus

Classic

Pecan

Spiced
Crumbles bring a pleasant crunch to any dessert,
pairing beautifully with soft, creamy or tender
layers. This chapter offers the tools to perfect the
crumble technique and encourages you to mix
in your flair.

Blend in spices, nuts or zest, and see how they

transform your creations. Add depth to your
tea cakes and pies by generously topping them
with a crumble. Use it as a texture contrast in
layered desserts and chocolates. Or simply
scatter it over the seasonal fruits for a super easy
yet comforting treat.

Armed with five flavorful crumble variations,

you are all set for a delicious adventure.
It’s time to play, experiment and discover
new combinations, marrying crumble
with different textures.
 Chocolate
Gluten–Free Crumble
 Chocolate Gluten–Free Crumble

Ingredients Total weight: ~ 231 g 100%

• Butter 82% 50 g 22%

• Sugar 60 g 26%
• Sea salt 1g <1%
• Brown rice flour 30 g 14%
• Oat flour 15 g 6%
• Cocoa powder 15 g 6%
• Hazelnut powder 60 g 26%

1. Sift the brown rice flour, oat flour, cocoa powder and hazelnut
powder into the bowl of a stand mixer. Then add the sea salt,
sugar and cold diced butter. Mix all the ingredients using a paddle
attachment until a soft dough forms.

2. Shape the dough into a ball and press it through a large

mesh sieve using a plastic scraper to obtain uniform pieces.
Alternatively, you can cool the dough in the fridge and then grate it
using a box grater.

3. Arrange the crumble pieces evenly on a tray lined with a silicone

mat or parchment paper.

4. Place the tray with the crumble in the freezer for 30 minutes
or until the crumble has frozen. This will allow the crumble to keep
its shape during baking.

5. Use the crumble for assembling and decorating the pies,

cheesecake crusts, cookies or any other way you require.

6. Bake the crumble in a preheated oven, at 160 °C / 320 °F for

about 20 minutes, keeping in mind the peculiarities of your oven.
Let the baked crumble cool down at room temperature.

TIP
• The crumble can be of any shape. You can cut it into identical
cubes, break it into pieces, or run it through a sieve, giving it
the same fraction.
• Use crumble as an additional texture for pies and cakes
or as a decor.
• Store the raw crumble in a closed container in the freezer for
up to 1 month. Store the baked crumble at room temperature
in a closed container for up to 5 days.

75
Citrus Crumble
 Citrus Crumble Recipe

Ingredients Total weight: ~ 243 g 100%

• All-purpose flour 55 g 23%

• Brown sugar 60 g 25%
• Almond powder 60 g 25%
• Butter 82% 45 g 19%
• Cream cheese 65% 20 g 8%
• Sea salt 1g <1%
• Lemon/orange/lime zest 2g <1%

1. Sift the all-purpose flour and almond powder into the bowl of
a stand mixer. Then add the sea salt, brown sugar, lemon zest,
cold diced butter and cream cheese. Mix all the ingredients using
a paddle attachment until a soft dough forms.

2. Shape the dough into a ball and press it through a large

mesh sieve using a plastic scraper to obtain uniform pieces.
Alternatively, you can cool the dough in the fridge and then grate it
using a box grater.

3. Arrange the crumble pieces evenly on a tray lined with a silicone

mat or parchment paper.

4. Place the tray with the crumble in the freezer for 30 minutes or
until the crumble has frozen. This will allow the crumble to keep its
shape during baking.

5. Use the crumble for assembling and decorating the pies,

cheesecake crusts, cookies or any other way you require.

6. Bake the crumble in a preheated oven, at 160 °C / 320 °F for

about 20 minutes, keeping in mind the peculiarities of your oven.
Let the baked crumble cool down at room temperature.

TIP
• The crumble can be of any shape. You can cut it into identical
cubes, break it into pieces, or run it through a sieve, giving it
the same fraction.
• Use crumble as an additional texture for pies and cakes or
as a decor.
• Store the raw crumble in a closed container in the freezer for
up to 1 month. store the baked crumble at room temperature in
a closed container for up to 5 days.

77
Classic Crumble
 Classic Crumble Recipe

Ingredients Total weight: ~ 206 g 100%

• Butter 82% 55 g 27%

• All-purpose flour 50 g 24%
• Almond powder 50 g 24%
• Sugar 50 g 24%
• Sea salt 1g <1%
• Vanilla ¼ pod

1. Sift the all-purpose flour and almond powder into the bowl of
a stand mixer. Then add the sea salt, sugar, vanilla seeds and
cold diced butter. Mix all the ingredients using a paddle attachment
until a soft dough forms.

2. Shape the dough into a ball and press it through a large

mesh sieve using a plastic scraper to obtain uniform pieces.
Alternatively, you can cool the dough in the fridge and then grate it,
using a box grater.

3. Arrange the crumble pieces evenly on a tray lined with a silicone

mat or parchment paper.

4. Place the tray with the crumble in the freezer for 30 minutes
or until the crumble has frozen. This will allow the crumble to keep
its shape during baking.

5. Use the crumble for assembling and decorating the pies,

cheesecake crusts, cookies or any other way you require.

6. Bake the crumble in a preheated oven, at 160 °C / 320 °F for

about 20 minutes, keeping in mind the peculiarities of your oven.
Let the baked crumble cool down at room temperature.

TIP
• The crumble can be of any shape. You can cut it into identical
cubes, break it into pieces, or run it through a sieve, giving it
the same fraction.
• Use crumble as an additional texture for pies and cakes or
as a decor.
• Store the raw crumble in a closed container in the freezer for
up to 1 month. store the baked crumble at room temperature
in a closed container for up to 5 days.

79
Pecan Crumble
 Pecan Crumble Recipe

Ingredients Total weight: ~ 232 g 100%

• Butter 82% 60 g 26%

• All-purpose flour 60 g 26%
• Almond powder 30 g 13%
• Pecan powder 30 g 13%
• Brown sugar 51 g 22%
• Sea salt 0.5 g <1%
• Cinnamon powder 0.5 g <1%
• Vanilla ½ pod

1. Sift the all-purpose flour, almond powder, pecan powder

and cinnamon powder into the bowl of a stand mixer. Then add
the brown sugar, sea salt and vanilla seeds and mix the ingredients
thoroughly using a paddle attachment.

2. Add the cold diced butter and mix until the mixture forms clumps
of different sizes.

3. Arrange the crumble pieces evenly on a tray, lined with a silicone

mat or parchment paper.

4. Place the tray with the crumble in the freezer for 30 minutes or
until the crumble has frozen. This will allow the crumble to keep
its shape during baking.

5. Use the crumble for assembling and decorating the pies,

cheesecake crusts, cookies or any other way you require.

6. Bake the crumble in a preheated oven, at 160 °C / 320 °F for

about 20 minutes, keeping in mind the peculiarities of your oven.
Let the baked crumble cool down at room temperature.

TIP
• Pecan powder can be replaced with any other nut powder.
• The crumble can be of any shape. You can cut it into identical
cubes, break it into pieces, or run it through a sieve, giving it
the same fraction.
• Use crumble as an additional texture for pies and cakes or
as a decor.
• Store the raw crumble in a closed container in the freezer for
up to 1 month. store the baked crumble at room temperature
in a closed container for up to 5 days.

81
Spiced Crumble
 Spiced Crumble Recipe

Ingredients Total weight: ~ 232 g 100%

• All-purpose flour 60 g 26%

• Brown sugar 60 g 26%
• Almond powder 60 g 26%
• Butter 82% 50 g 22%
• Sea salt 1g <1%
• Spice mix 1g <1%
• Vanilla ¼ pod

1. Sift the all-purpose flour and almond powder into the bowl of
a stand mixer. Then add the sea salt, brown sugar, vanilla seeds,
cold diced butter and a spice mix (cinnamon powder, ginger
powder, star anise, clove, nutmeg powder, dry vanilla). Mix all the
ingredients using a paddle attachment until a soft dough forms.

2. Shape the dough into a ball and press it through a large

mesh sieve using a plastic scraper to obtain uniform pieces.
Alternatively, you can cool the dough in the fridge and then grate it
using a box grater.

3. Arrange the crumble pieces evenly on a tray lined with a silicone

mat or parchment paper.

4. Place the tray with the crumble in the freezer for 30 minutes or
until the crumble has frozen. This will allow the crumble to keep
its shape during baking.

5. Use the crumble for assembling and decorating the pies,

cheesecake crusts, cookies or any other way you require.

6. Bake the crumble in a preheated oven, at 160 °C / 320 °F for

about 20 minutes, keeping in mind the peculiarities of your oven.
Let the baked crumble cool down at room temperature.

TIP
• The crumble can be of any shape. You can cut it into identical
cubes, break it into pieces, or run it through a sieve, giving it
the same fraction.
• Use crumble as an additional texture for pies and cakes or
as a decor.
• Store the raw crumble in a closed container in the freezer for
up to 1 month. store the baked crumble at room temperature
in a closed container for up to 5 days.

83
 Mousses
Blackcurrant

Caramel

Chocolate

Mango

Raspberry Bavarian Cream

Discover five easy-to-master mousse recipes,
each a key to adding depth and a light, airy touch
to your desserts. Layer them with your choice
of sponge and glaze, or combine them with
crumbles, fruits and berries for a quick, indulgent
treat. Mix them with various contrasting textures
to craft a more complex dessert that reflects your
creativity and passion for pastry making.

Challenge yourself to experiment, pairing delicate

mousse textures with denser elements, merging
contrasting colors and flavors to unlock new
dimensions of taste and presentation. See each
recipe as an invitation to explore, innovate, and
personalize, transforming reliable foundations into
your signature desserts.
Blackcurrant
Mousse
 Blackcurrant Mousse Recipe

Ingredients Total weight: ~ 565 g 100%

• Blackcurrant puree 225 g 40%

• Sugar 15 g 3%
• Gelatin mass 54 g 10%
• Egg whites 45 g 8%
• Glucose/corn syrup 45 g 8%
• Inverted sugar/honey 20 g 4%
• Whipping cream 35% 160 g 28%
• Xanthan gum (optional) 1g <1%

1. Mix the sugar with the xanthan gum. Pour the blackcurrant puree
into a saucepan, gradually sprinkle in the sugar and xanthan gum
mixture, while whisking. Add the gelatin mass and bring everything
to about 60 °C / 140 °F, constantly mixing with a whisk.

2. Process the mixture with a hand blender until smooth and glossy.
Transfer the mixture to a clean bowl and let it cool down to 35 °C /
95 °F at room temperature.

3. Pour the whipping cream into the bowl of a stand mixer and
whip it with a whisk attachment on medium speed for about
2–4 minutes until soft peaks form. Place the whipped cream in
the fridge until use.

4. Add glucose syrup and inverted sugar into the saucepan

and bring them to 118 °C / 244 °F.

5. Meanwhile, place room-temperature egg whites into the clean

bowl of a stand mixer and whip them into a soft foam on low speed.

6. With the mixer running, gradually pour the hot glucose syrup and
inverted sugar mixture into the egg whites and continue whipping
the meringue until soft peaks.

7. Add the meringue to the blackcurrant mixture in several lots

and mix it in gently, using a spatula.

8. Then add whipped cream to the blackcurrant meringue mixture

and mix with a spatula, until you get a homogenous and uniform
texture. Use the mousse right away.

↓ Continued on next page

87
 Blackcurrant Mousse Recipe

9. Assemble your cake and place it in the fridge for 6–8 hours to let
the mousse set.

TIP
• You can freeze the mousse completely, since it is used cold
in all recipes during the assembly.
• Follow the temperatures mentioned in the recipe: since
the blackcurrant puree is usually sour, when it is combined
with cream, the cream instantly thickens.
• For this recipe, blackcurrant puree can be replaced with
any berry or fruit puree with pulp.
• Mousse is perfect for assembling mousse cakes and
mini pastries, as well as an independent product.
• Store the mousse for about 48 hours in the fridge.

88
Caramel Mousse
 Caramel Mousse Recipe

Ingredients Total weight: ~ 353 g 100%

• Vanilla caramel 75 g 21%

• Whipping cream 35% (1) 50 g 14%
• Glucose/corn syrup 7g 2%
• Inverted sugar/honey 7g 2%
• Gelatin mass 10 g 3%
• Caramelized white chocolate 30.4% 100 g 28%
• Cinnamon powder 3g 1%
• Sea salt 1g <1%
• Whipping cream 35% (2) 100 g 28%

1. Add the whipping cream (1), vanilla caramel, cinnamon powder, sea
salt, gelatin mass, glucose syrup, and inverted sugar to a saucepan.
Heat the mixture to 70 °C / 158 °F until the gelatin dissolves.

2. Slowly pour this hot mixture over the caramel chocolate.

Let the chocolate melt for about 1 minute and emulsify the mixture
with a hand blender.

3. Add in the cold whipping cream (2) and process the mixture
with a hand blender until smooth.

4. Cover the preparation with a cling film touching the surface

and put it in the fridge for 12 hours to stabilize.

5. Transfer the stabilized ganache to the bowl of a stand mixer.

Whip the mousse using a whisk attachment on medium speed, until
it thickens and increases in volume. Use the mousse right away.

6. Assemble your cake and place it in the fridge for 6–8 hours to let
the mousse set.

TIP
• You can freeze the mousse completely, since it is used cold in
all recipes during the assembly.
• Mousse is perfect for assembling mousse cakes and mini
pastries, as well as an independent product.
• Store the mousse for about 72 hours in the fridge.

90
Chocolate Mousse
 Chocolate Mousse Recipe

Ingredients Total weight: ~ 477 g 100%

• Whipping cream 35% (1) 140 g 29%

• Glucose/corn syrup 15 g 3%
• Dark chocolate 66% 150 g 31%
• Whipping cream 35% (2) 170 g 36%
• Sea salt 2g <1%

1. Add whipping cream (1), sea salt and glucose syrup into
a saucepan and bring the mixture to a boil.

2. Meanwhile, melt the dark chocolate by heating it to 40 °C /

104 °F in a microwave or over a water bath. Pour the chocolate
into a measuring cup and strain the hot mixture over it. Process
everything with a hand blender until a smooth emulsion is obtained.

3. Transfer the ganache into a larger mixing bowl and leave it to

cool down to about 30 °C / 86 °F.

4. Meanwhile, whip the cold whipping cream (2) in a mixer with

the whisk attachment on medium speed until a fluffy, light and airy
texture is obtained.

5. Add around 1/3 of the cold whipped cream into the warm chocolate
custard (30 °C / 86 °F), and mix it well with a silicone spatula.
Then gradually add the rest of the whipped cream. Use the mousse
right away.

6. Assemble your cake and place it in the fridge for 6–8 hours to
let the mousse set.

TIP
• You can freeze the mousse completely, since it is used cold in
all recipes during the assembly.
• Mousse is perfect for assembling mousse cakes and mini
pastries, as well as an independent product.
• Store the mousse for about 72 hours in the fridge.

92
Mango Mousse
 Mango Mousse Recipe

Ingredients Total weight: ~ 612 g 100%

• Mango puree 275 g 45%

• Seedless passion fruit puree 62 g 10%
• Sugar 12 g 2%
• Gelatin mass 60 g 10%
• Egg whites 34 g 5%
• Glucose/corn syrup 34 g 5%
• Inverted sugar/honey 15 g 2%
• Whipping cream 35% 120 g 20%

1. In a saucepan, combine mango and passion fruit puree, add sugar

and gelatin mass. Bring the mixture to 80 °C / 176 °F over medium
heat, stirring constantly with a whisk.

2. Pour the mixture into a tall measuring cup and process with a hand
blender. Transfer the mixture into a large bowl and let it cool down
to 35 °C / 95 °F.

3. Pour the cold cream into the bowl of a stand mixer and, using the
whisk attachment, whip it until soft peaks form. Keep it in the fridge
until further use.

4. Put glucose syrup and inverted sugar in a thick-bottomed

saucepan and bring to 118 °C / 244 °F.

5. Meanwhile, place room temperature egg whites in the bowl of

a stand mixer and whip them until soft peaks form.

6. With the mixer running, add the hot syrup to the whipped egg
whites in a thin stream and continue whipping until stiff peaks form.

7. Incorporate the finished meringue into the mango and passion fruit
mixture in two lots using a whisk.

8. Gradually add the whipped cream to the mixture of meringue,

mango and passion fruit. Mix with a spatula until homogeneous.
Use the mousse right away.

9. Assemble your cake and place it in the fridge for 6–8 hours to let
the mousse set.

↓ Continued on next page

94
 Mango Mousse Recipe

TIP
• You can freeze the mousse completely, since it is used cold in
all recipes during the assembly.
• For this recipe, mango puree can be replaced with any berry or
fruit puree with pulp.
• Mousse is perfect for assembling mousse cakes and mini
pastries, as well as an independent product.
• Store the mousse for about 48 hours in the fridge.

95
 Raspberry
Bavarian Cream
Raspberry Bavarian Cream Recipe

Ingredients Total weight: ~ 505 g 100%

• Milk 2.5% 80 g 16%

• Egg yolks 50 g 10%
• Sugar 35 g 7%
• Raspberry puree 180 g 35%
• Gelatin mass 35 g 7%
• Whipping cream 35% 125 g 25%

1. Put the raspberry puree in a saucepan and bring it to a boil.

Then reduce the heat to medium-low and allow the puree to
simmer until reduced to 90 g while stirring occasionally.

2. Take the puree off the heat and let it cool down to 82 °C / 180 °F.

3. Pour the milk into a separate saucepan and bring it to a boil.

4. Meanwhile, in a bowl, beat the egg yolks and sugar with a whisk.

5. Gradually pour the hot milk over the egg yolks mixed with sugar,
stirring constantly with a whisk.

6. Pour the mixture back into the saucepan and bring to

a temperature of 82–84 °C / 180–183 °F. Take it off the heat.

7. Pour the crème anglaise into a clean bowl, then add the reduced
raspberry puree and gelatin mass. Mix everything well with a whisk
until smooth.

8. Cover the raspberry crème anglaise with cling film touching

the surface and put it in the fridge to cool down to 27 °C / 81 °F.

9. Pour the cold cream into the bowl of a stand mixer and whip on
medium speed with a whisk attachment until a light, voluminous
and flexible texture.

10. Take the raspberry crème anglaise out of the fridge. Add 1/3 of
the whipped cream into it and gently mix with a silicone spatula.
Then, gradually fold in the rest of the whipped cream. Use the
mousse right away.

↓ Continued on next page

97
Raspberry Bavarian Cream Recipe

11. Assemble your cake and place it in the fridge for 6–8 hours to let
the mousse set.

TIP
• You can freeze the mousse completely, since it is used cold in
all recipes during the assembly.
• For this recipe, raspberry puree can be replaced with any berry
or fruit puree with pulp.
• Mousse is perfect for assembling mousse cakes and mini
pastries, as well as an independent product.
• Store the mousse for about 24 hours in the fridge.

98
 Pipeable
Creams
Chocolate Chantilly

Coffee Cream Cheese

Raspberry Buttercream

Sour Cream Frosting

Vanilla Chantilly
Arm yourself with five stable cream recipes
you can rely on when decorating or layering cakes
to hold their structural integrity beautifully.

Feel the smooth, luxurious touch of Chocolate

Chantilly cream melting in your mouth
or the vibrant, tangy zing of Raspberry
buttercream. A flavor powerhouse, these recipes
will enchant your desserts to both a visual and
taste sensation, inspiring you to craft and innovate.

Experiment with various nozzles and piping

techniques to explore a universe of velvety
designs and create exceptional desserts that
speak to your ingenuity.
 Chocolate
Chantilly Cream
Chocolate Chantilly Cream Recipe

Ingredients Total weight: ~ 758 g 100%

• Whipping cream 35% (1) 200 g 26%

• Whipping cream 35% (2) 400 g 53%
• Glucose/corn syrup 40 g 5%
• Gelatin mass 28 g 4%
• Dark chocolate 70% 90 g 12%

1. In a saucepan, combine the whipping cream (1) and glucose syrup.

Bring to a boil, then remove from the heat.

2. Add the gelatin mass and mix with a whisk until it has dissolved.

3. Add the dark chocolate to a measuring cup. Pour the hot mixture
over the chocolate, let the chocolate melt and process with a hand
blender until a smooth emulsion forms.

4. Add the cold whipping cream (2) and mix using a silicone spatula.

5. Pour the Chantilly cream into a clean bowl, cover it with cling film
touching the surface, and place in the fridge for 6–8 hours to
stabilize, although overnight is preferred.

6. Transfer the stabilized Chantilly cream to the bowl of a stand mixer

and whip with a whisk attachment for several minutes until a fluffy
and pipeable consistency.

7. Use the chocolate Chantilly cream right away.

TIP
• Pay attention during the moment of whipping the cream, whip
the cream at a low speed of the mixer until elasticity is formed.
Chocolate creams whip very quickly, so there is a high risk of
overbeating.
• Cover the ready chocolate Chantilly cream with cling film
touching the surface and store in the refrigerator for up to
72 hours.

102
 Coffee Cream
Cheese Frosting
 Coffee Cream Cheese Frosting

Ingredients Total weight: ~ 545 g 100%

• Butter 82% 150 g 28%

• Icing sugar 70 g 13%
• Cream cheese 65% 300 g 55%
• Instant coffee 5g <1%
• Milk 3.2% 10 g 2%
• Ground coffee 10 g 2%

1. Heat the milk with instant coffee to 60–70 °C / 140–158 °F,

then cool it down to 20 °C / 68 °F.

2. Place the butter (16–18 °C / 61–65 °F) in the bowl of a stand mixer
and whip it with a whisk attachment on medium speed — this
should take around 1–2 minutes. Add the icing sugar and continue
whipping, gradually increasing the speed to maximum, until the
mixture becomes light and voluminous.

3. Switch to a paddle attachment, reduce the mixer speed to medium

and gradually add the cream cheese (16–18 °C / 61–65 °F) in small
portions. To keep the finished cream stable, avoid overwhipping.

4. Add the ground coffee and mix briefly until homogeneous.

5. Use the frosting straight away.

TIP
• Pay special attention when adding cream cheese to the
whipped butter; there’s no need to hurry at this stage.
Add the cream cheese in portions, ensuring that the cheese is
incorporated into the mixture each time. Also, avoid using high
mixing speeds.
• Cover the ready coffee cream cheese frosting with cling film
touching the surface and store in the fridge for up to 72 hours.

104
 Raspberry
Buttercream
 Raspberry Buttercream Recipe

Ingredients Total weight: ~ 620 g 100%

• Butter 82% 400 g 65%

• Icing sugar 100 g 16%
• Raspberry puree 100 g 16%
• Sugar 20 g 3%

1. In a saucepan, mix raspberry puree with sugar, bring them to a boil

and cook on low heat for several minutes. Allow the sauce to cool
down to room temperature.

2. Combine the room temperature (16–18 °C / 61–64 °F) butter and

icing sugar in the bowl of a stand mixer and whip on low speed
first with a whisk attachment. Then increase the mixer speed to
maximum and continue whipping until the mixture becomes almost
white in color and voluminous. It will take approximately 10 minutes.

3. Add the room temperature raspberry sauce and mix well with
a whisk attachment on medium speed. The finished buttercream
should be smooth, homogeneous in color and not runny.

4. Use the buttercream right away.

TIP
• You can add any berry or fruit puree to the cream for color
and flavor, previously cooked until thick.
• Cover the ready raspberry buttercream frosting with cling film
touching the surface and store in the fridge for up to 72 hours.
• Before using, whip the cream with a whisk attachment until soft.

106
Sour Cream
Frosting
 Sour Cream Frosting Recipe

Ingredients Total weight: ~ 740 g 100%

• Icing sugar 130 g 17%

• Drained sour cream 271 g 37%
• Whipping cream 35% 325 g 44%
• Lemon juice 14 g 2%

1. Prepare the sour cream for draining — the amount of drained sour
cream obtained depends on the quality and fat content of the sour
cream that you have:
• 361 g of sour cream 30–35% ~ 271 g of drained sour cream
• 650 g of sour cream 20–25% ~ 271 g of drained sour cream

2. Place the strainer over a deep bowl and cover it with the
cheesecloth folded 2–3 times. Pour the sour cream on the
cheesecloth and put it in the fridge (4 °C / 39 °F) for 4–6 hours
to one night, depending on the fat content of the sour cream.
If the sour cream you are using is high-fat (30–35%), put it in the
fridge for 4–6 hours, and if it is low-fat (15–20%) — overnight.

3. Place the drained sour cream and icing sugar in the bowl of
a stand mixer and whip with a whisk attachment until the icing
sugar dissolves. It will take about a minute.

4. Gradually introduce the cold whipping cream and whip for about
2 minutes on medium speed, until the mixture thickens and
becomes voluminous.

5. Finally, add lemon juice and whip a bit more until combined.

6. Use the sour cream frosting right away.

TIP
• For this cream, sour cream with 20% fat content will also be
suitable. Keep in mind that you will need more of it.
• Whipped cream is very delicate, so you need to work with it
immediately.
• Cover the ready sour cream frosting with cling film touching
the surface and store in the fridge for up to 72 hours.

108
 Vanilla
Chantilly Cream
Vanilla Chantilly Cream Recipe

Ingredients Total weight: ~ 675 g 100%

• Milk 3.2% 45 g 7%
• Sugar 45 g 7%
• Gelatin mass 30 g 4%
• Cream cheese 65% 105 g 15%
• Whipping cream 35% 450 g 67%
• Vanilla ½ pod

1. In a saucepan, combine the milk, sugar, vanilla seeds

and gelatin mass. Heat the mixture on low heat, until the gelatin
is completely dissolved.

2. Add the cream cheese to a measuring cup. Pour the milk

mixture over the cream cheese and process with a hand blender
until smooth.

3. Add the cold whipping cream and mix with a spatula

until combined.

4. Pour the Chantilly cream into a clean bowl, cover it with cling film
touching the surface, and place it in the fridge for 6–8 hours to
stabilize, although overnight is preferred.

5. Transfer the stabilized Chantilly cream to the bowl of a stand mixer

and whip with a whisk attachment for several minutes until fluffy
and pipeable consistency.

6. Use the vanilla Chantilly cream right away.

TIP
• If you have overbeaten the whipped cream and characteristic
‘flakes’ have formed on the surface, add cold cream to
the whipped cream and gently fold it in with a silicone
spatula. Continue to add cream until the whipped cream
becomes smooth.
• You can also infuse the cream with citrus zest and spices.
• Cover the ready vanilla Chantilly frosting with cling film touching
the surface and store in the refrigerator for up to 72 hours.

110
Filling
Creams
Caramel Custard

Chestnut Cream

Chocolate Ganache

Lemon Curd

Vanilla Custard
Add five flavourful creams to your arsenal: perfect
for filling eclairs, cakes, donuts, tarts, cupcakes
and beyond, providing them with delicate silkiness.
From the light Caramel and Vanilla creams to the
rich Chocolate Ganache, each recipe presented
in this chapter blends beautifully with a myriad of
textures and flavors, offering you the stage for
creativity and innovation.

Highlighted among these is our chestnut cream,

a standout with its nutty, sweet profile amplified
by a hint of rum that will undoubtedly captivate
your dessert-loving heart. So, why wait?
Start baking now and let your imagination lead
the way to delightful creations!
Caramel Custard
 Caramel Custard Recipe

Ingredients Total weight: ~ 888 g 100%

• Milk 3.2% 400 g 45%

• Whipping cream 35% 100 g 11%
• Egg yolks 80 g 9%
• Sugar 94 g 10%
• Cornstarch 40 g 4%
• Butter 82% 110 g 12%
• Gelatin mass 14 g 2%
• Greek yogurt 50 g 6%

1. Place the sugar in a saucepan and bring it to 180 °C / 356 °F over

medium heat.

2. Pour the caramel on a silicone mat or parchment paper and leave it

to cool down at room temperature.

3. Place the chilled caramel in a food processor and grind it into

a fine powder.

4. In a separate bowl, combine powdered caramel and cornstarch,

add the egg yolks. Stir until a light, homogeneous mass is obtained.

5. In a saucepan, heat the milk and whipping cream to 80 °C / 176 °F.

Gradually strain the hot milk over the mixture of yolks, powdered
caramel and starch.

6. Pour the mixture back into the saucepan and cook the custard
on low heat, constantly stirring, until it boils. After that, boil it for
1–2 minutes more.

7. Add the gelatin mass to the custard and stir until it has dissolved.
Cool the custard down to 40 °C / 104 °F by placing it over a cold
water bath, or leave it at room temperature, stirring occasionally
to avoid the skin formation.

8. Once the custard has cooled down, gradually add the room-
temperature butter (18–20 °C / 64–68 °F) and stir the custard
with a wire whisk.

9. Add greek yogurt and stir with a whisk once again.

↓ Continued on next page

114
 Caramel Custard Recipe

10. Transfer the finished custard to a clean and wide container and let it
cool down quickly. Cover it with cling film touching the surface and
put it in the fridge or freezer for 10–15 minutes.

11. After cooling, the custard is ready to be used.

TIP
• You can use brown sugar to achieve a richer caramel color
for the cream.
• Allow the cream to simmer after boiling, thereby cooking
the starch, which makes the cream thick and stable.
A liquid cream after stabilization indicates that the starch
was not cooked completely. This cannot be remedied.
Use the cream as a filling for eclairs, choux pastries, cakes
and tarts.
• Cover the ready caramel custard with cling film touching
the surface and store it in the fridge for up to 48 hours.
• Stir the stabilized custard with a silicone spatula or a whisk
before use.

115
Chestnut Cream
 Chestnut Cream Recipe

Ingredients Total weight: ~ 690 g 100%

• Chestnut puree 300 g 43%

• Chestnut paste 300 g 43%
• Butter 82% 75 g 11%
• Dark rum 15 g 2%

1. Add the chestnut paste and chestnut puree to the bowl of a stand
mixer. Mix them for several minutes on medium-low speed using
a paddle attachment.

2. Add the room-temperature butter (18–20 °C / 64–68 °F) and

whip the mixture until it gains some volume and turns paler in color.

3. Eventually, add the dark rum and mix briefly until incorporated.

4. Use the cream right away.

TIP
• To give the cream an intense flavor and aromatic notes,
use any suitable alcohol of your choice, such as blackcurrant
or orange liqueur. Use the cream as a filling for eclairs,
choux pastries, cakes and tarts.
• Cover the ready chestnut cream with cling film touching
the surface and store it in the fridge for up to 48 hours.
• Stir the stabilized chestnut cream with a silicone spatula
or a whisk before use.

117
Chocolate Ganache
 Chocolate Ganache Recipe

Ingredients Total weight: ~ 922 g 100%

• Whipping cream 35% 380 g 41%

• Inverted sugar 70 g 8%
• Dark chocolate 70% 370 g 40%
• Butter 82% 70 g 8%
• Glucose syrup 30 g 3%
• Sea salt 2g <1%

1. Add the glucose syrup, inverted sugar, whipping cream and

sea salt to a saucepan. Bring the mixture to a boil.

2. Add the dark chocolate to a tall measuring cup, pour the hot cream
mixture on top of the dark chocolate, and let it melt for about
1 minute.

3. Process the chocolate mixture with a hand blender, gradually

adding the room-temperature butter (18–20 °C / 64–68 °F).
Process the mixture until a smooth and glossy emulsion forms.

4. Use the ganache straight away, or cover it with cling film

touching the surface, and leave it for 12 hours to stabilize at
room temperature.

TIP
• If your finished ganache has separated during work, heat it
to 45 °C / 113 °F, blend it with a blender, then leave it at room
temperature for 12 hours before use.
• Store the finished ganache at room temperature for up to
24 hours. In the fridge, it can be stored for up to 5 days.

119
Lemon Curd
 Lemon Curd Recipe

Ingredients Total weight: ~ 512 g 100%

• Lemon juice 110 g 21%

• Whipping cream 35% 34 g 7%
• Butter 82% 50 g 10%
• Cocoa butter 50 g 10%
• Glucose/corn syrup 80 g 16%
• Cornstarch 10 g 2%
• Sugar 62 g 12%
• Whole eggs 110 g 21%
• Lemon zest 6g 1%

1. Pour the lemon juice and glucose syrup into a saucepan

and bring to a boil.

2. Meanwhile, mix the sugar and cornstarch with a whisk.

Add eggs and whipping cream, and whisk until smooth.

3. Pour the hot lemon mixture onto the egg preparation, stir
with a whisk and transfer everything back into the saucepan.

4. Put the saucepan back on the stove and bring the mixture
to a boil on medium heat, constantly stirring with a whisk.
Remove the mixture from the heat and let it cool down to
a temperature of 40 °C / 104 °F.

5. Transfer the custard to a measuring cup and add soft,

room-temperature butter, lemon zest and cocoa butter.
Process the mixture with a hand blender until smooth.

6. Cover the lemon curd with cling film touching the surface
and leave it to stabilize in the fridge for 12 hours.

TIP
• For this recipe, lemon juice can be replaced with tart berry
or fruit puree, such as passion fruit or yuzu puree. Use the
cream as a filling for eclairs, choux pastries, cakes and tarts.
• Cover the ready lemon curd with cling film touching the
surface and store in the fridge for up to 48 hours.
• Stir the stabilized lemon curd with a silicone spatula or a whisk
before use.

121
Vanilla Custard
 Vanilla Custard Recipe

Ingredients Total weight: ~ 706 g 100%

• Milk 3.2% 250 g 35%

• Egg yolks 50 g 7%
• Sugar 60 g 8%
• Cornstarch 20 g 3%
• Butter 82% 124 g 18%
• Sea salt 2g <1%
• Cream cheese 65% 200 g 28%
• Vanilla 1 pod

1. In a saucepan, heat the milk with vanilla seeds and the pod itself,
to 80 °C / 176 °F. Remove the saucepan from the heat, cover it
with cling film, and let the mixture infuse for 30 minutes.

2. In a separate bowl, combine sugar and cornstarch, then add

the egg yolks. Stir until a light mass is obtained.

3. Reheat the vanilla-flavored milk to 80 °C / 176 °F. Then gradually

strain the hot mixture over the mixture of yolks, sugar, and starch.

4. Pour the mixture back into the saucepan and cook the custard
over low heat, constantly stirring, until it boils. After that, cook it for
1–2 minutes more.

5. Remove the saucepan from the heat and add the cream cheese.
Mix thoroughly until homogeneous.

6. Add the room-temperature butter (18–20 °C / 64–68 °F) and stir

with a whisk once again. Then, process the mixture with a hand
blender until smooth emulsion.

7. Transfer the finished custard to a clean and wide container, cover it

with cling film touching the surface, then put it in the fridge for
12 hours to stabilize.

TIP
• Allow the cream to simmer after boiling, thereby cooking
the starch, which makes the cream thick and stable.
A liquid cream after stabilization indicates that the starch was
not cooked completely. This cannot be remedied. Use the
cream as a filling for eclairs, choux pastries, cakes, and tarts.
• Cover the ready vanilla custard with cling film touching
the surface and store it in the fridge for up to 48 hours.
• Stir the stabilized vanilla custard with a silicone spatula or
a whisk before use.

123
Baked Creamy
Textures
Baked Almond

Baked Chocolate

Baked Lemon

Hazelnut Chocolate

Pistachio Mirliton
If you aim to infuse your tarts and tartlets with
a deeply rich texture — baked creams are your
answer. The secret to their pleasing creaminess
and moistness lies in the careful balance of not
overbaking.

With five essential recipes for baked creamy

textures up your sleeve, you will have
a solid foundation for adding a luscious
layer of tenderness to your tarts and cakes.
Even a day-old croissant can be revitalized by
baking it with a velvety filling inside.

So, bake, craft and explore all the delicious

possibilities this chapter offers!
 Baked
Almond Cream
 Baked Almond Cream Recipe

Ingredients Total weight: ~ 401 g 100%

• Butter 82% 100 g 25%

• Whipping cream 35% 20 g 5%
• Almond powder 100 g 25%
• Sugar 60 g 15%
• Sea salt 1g <1%
• Cornstarch 20 g 5%
• Whole eggs 100 g 25%

1. Add the almond powder, sugar, sea salt and cornstarch to a mixer
bowl and mix with a paddle attachment.

2. Add the soft butter and mix at medium speed.

3. In a saucepan, mix together the eggs and the whipping cream.

Heat the mixture to 40 °C / 104 °F, stirring constantly with a whisk.

4. Pour the egg and cream mixture into the almond powder mixture
in a thin stream. Then mix until smooth.

5. Transfer the almond cream to a pastry bag. Pipe it into the chilled
shortcrust pastry cases.

6. Bake the filled pastry cases in an oven preheated to 160 °C /

320 °F for around 15 minutes. A well-baked cream should acquire
a nice golden color and become a bit springy to the touch.

7. Let the pastry cool down at room temperature.

TIP
• Bake the almond cream until it is moist and soft, being careful
not to overbake the cream. After cooling, the cream will
become firm and shrink around the edges.
• Store the raw almond cream in the fridge covered with
cling film for up to 72 hours.

127
 Baked
Chocolate Cream
 Baked Chocolate Cream Recipe

Ingredients Total weight: ~ 486 g 100%

• Egg yolks 50 g 10%

• Sugar 34 g 7%
• Whipping cream 35% 126 g 26%
• Dark chocolate 70% 150 g 31%
• Milk 3.2% 126 g 26%

1. Add the egg yolks and sugar to a bowl and whip them with a whisk
until smooth.

2. Pour the whipping cream and milk into a saucepan and bring to
a boil. Gradually pour the hot cream mixture onto the egg mixture,
while constantly stirring with a whisk.

3. Pour the mixture back into the saucepan and bring it up to 83 °C /

181 °F, constantly mixing with a whisk.

4. Add the dark chocolate to a measuring cup and pour in the hot
mixture. Let the chocolate melt and process with a hand blender
until smooth.

5. Fill the shortcrust cases with the cream before baking. Adjust the
baking time and temperature according to the type of pastry used.
Alternatively, pour the cream into the mold, freeze it, and then use
the frozen cream as a filling for pies.

TIP
• Bake the cream until the center is slightly jiggly; this indicates
it’s fully cooked. If overbaked, the cream will have a dry and
unattractive surface.
• Store the raw cream in the fridge covered with cling film
touching the surface for up to 24 hours.

129
 Baked
Lemon Cream
 Baked Lemon Cream Recipe

Ingredients Total weight: ~ 327 g 100%

• Lemon zest 15 g 5%
• Lemon juice 65 g 20%
• Whole eggs 50 g 15%
• Egg yolks 70 g 21%
• Honey 80 g 24%
• Sea salt 2g <1%
• Butter 82% 30 g 9%
• Whipping cream 35% 15 g 5%

1. Place lemon juice, lemon zest, whole eggs, egg yolks, honey,
whipping cream and sea salt in a saucepan. Mix everything with
a spatula until smooth.

2. Bring the mixture to 60 °C / 140 °F over low-medium heat

while mixing with a whisk.

3. Take the saucepan from the heat and add butter. Mix well
and strain the mixture into a measuring cup.

4. Process the mixture with a hand blender until smooth.

5. Pour the lemon cream into the shortcrust cases (or onto the
baked cream, such as almond cream)

6. Place the shortcrust in the oven, preheated to 130 °C / 266 °F,

and bake for around 10 minutes.

7. Leave the pastry to cool down completely at room temperature,

then transfer it to the fridge. Let it stabilize there for about 2 hours.

TIP
• For this recipe, lemon juice can be replaced with tart berry
or fruit puree, such as passion fruit or yuzu puree.
• Bake the cream until the center is slightly jiggly; this indicates
it’s fully cooked. If overbaked, the cream will inevitably crack
after stabilization.
• It is not recommended to store the cream in its raw form.
Pastries with baked cream, such as tartlets, should be stored
in the fridge for up to 48 hours.

131
 Hazelnut
Chocolate Cream
Hazelnut Chocolate Cream Recipe

Ingredients Total weight: ~ 237 g 100%

• Butter 82% 55 g 24%

• Whipping cream 35% 12 g 5%
• Cocoa powder 12 g 5%
• Sugar 65 g 27%
• Whole eggs 65 g 27%
• Hazelnut powder 25 g 11%
• Cornstarch 3g 1%

1. Add the sugar, cocoa powder, cornstarch and hazelnut powder

to the bowl of a stand mixer. Using a paddle attachment, mix the
ingredients at low speed.

2. Add the softened butter and mix again.

3. Gradually incorporate the whole eggs, heated to 40°C / 104°F

(to warm the eggs, you can place them in a bowl of warm water
at 50–55°C / 122–131°F for 20 minutes or gently warm them in a
microwave). Continue mixing until the texture resembles soft butter.

4. While the mixer is running, gently add the whipping cream and
mix until the ingredients have combined.

5. Transfer the hazelnut chocolate cream into a pastry bag and pipe it
into the shortcrust cases.

6. Bake the filled shells for around 8 minutes at 160°C / 320°F.

7. Allow the baked pastry to cool down at room temperature.

TIP
• Bake the cream until it reaches a moist and soft consistency.
It’s important not to overbake the cream; after cooling, it will
become firm and contract around the edges.
• You can also replace hazelnut flour with any other nut flour,
for example, pecan flour.
• Store the raw cream in the refrigerator under cling film for
up to 72 hours.

133
Pistachio
Mirliton
 Pistachio Mirliton Recipe

Ingredients Total weight: ~ 258 g 100%

• Icing sugar 90 g 31%

• Iranian pistachio powder 66 g 23%
• Egg whites 50 g 17%
• Sea salt 2g <1%
• Butter 82% 50 g 17%

1. Combine the egg whites, sifted icing sugar and pistachio powder
with a spatula until incorporated.

2. Melt the butter to 40 °C / 104 °F and pour it into the first mixture,
then add sea salt. Mix thoroughly until smooth.

3. Fill the shortcrust case with the mirliton and bake it at 150 °C /
302 °F for about 15 minutes until set.

4. Let the baked pastry cool down at room temperature.

TIP
• This mirliton recipe is versatile; you can use any nut flour
of your choice.
• Store the baked mirliton at room temperature for up to
48 hours.
• Store the raw batter in the fridge, covered with cling film,
touching the surface for up to 48 hours.

135
Coulis
Apricot

Blackcurrant

Exotic

Raspberry

Strawberry
Open a door to a world of bright colors, rich
flavors and boundless creativity by adding
five essential coulis recipes to your baking
repertoire. Add colorful bursts atop the creamy
desserts, infuse cakes and petit gateau with
rich berry essence or dare pairing unexpected
flavors like tart blackcurrant with floral lavender.
The possibilities are limitless.

These recipes are designed to be both easy

and quick to prepare, allowing you to effortlessly
infuse your sweet creations with a lively,
refreshing twist. Embrace the vibrant adventure
that coulis offers, experiment with abandon, and
craft with passion!
Apricot Coulis
 Apricot Coulis Recipe

Ingredients Total weight: ~ 167 g 100%

• Apricot puree 125 g 75%

• Sugar 35 g 21%
• Lemon juice 5g 3%
• Pectin NH 1.8 g 1%
• Vanilla 1/3 pod

1. Add the apricot puree and vanilla seeds to the saucepan and
bring the mixture to 30 °C / 86 °F over medium heat.

2. In a separate container, mix the pectin and sugar with a whisk.

Sprinkle this mixture onto the warm puree while whisking
thoroughly. Stirring with a whisk, bring the mixture to a boil to
activate pectin.

3. Remove the coulis from the heat, add the lemon juice and mix well.

4. Transfer the coulis to a clean container. Cover it with cling film

touching the surface and put it in the fridge for 6 hours to stabilize.

5. Mix the finished coulis well with a silicone spatula before use.

TIP
• To achieve a thicker consistency for the coulis, simmer it for
an additional 2–3 minutes post-boiling. This denser texture
is ideal for filling pastries, whereas a more liquid consistency
works best for decorative purposes.
• For storage, keep the coulis in an airtight container in
the refrigerator for a maximum of 72 hours.

139
Blackcurrant
Coulis
 Blackcurrant Coulis Recipe

Ingredients Total weight: ~ 191 g 100%

• Blackcurrant puree 150 g 79%

• Glucose/corn syrup 10 g 5%
• Sugar 30 g 16%
• Pectin NH 1g <1%

1. Place blackcurrant puree and glucose syrup in a saucepan

and bring everything to 35 °C / 95 °F on medium heat.

2. In a separate container, mix the pectin and sugar with a whisk,

then gradually add them to the mixture, stirring constantly.

3. Bring the mixture to a boil and cook it for another minute,

stirring occasionally. Then remove the saucepan from the heat.

4. Transfer the coulis to a clean container. Cover it with cling film

touching the surface and put it in the fridge for 6 hours to stabilize.

5. Mix the finished coulis well with a silicone spatula before use.

TIP
• To achieve a thicker consistency for the coulis, simmer it for
an additional 2–3 minutes post-boiling. This denser texture
is ideal for filling pastries, whereas a more liquid consistency
works best for decorative purposes.
• For storage, keep the coulis in an airtight container in the
refrigerator for a maximum of 72 hours.

141
Exotic Coulis
 Exotic Coulis Recipe

Ingredients Total weight: ~ 247 g 100%

• Mango puree 150 g 52%

• Passion fruit puree 50 g 31%
• Glucose/corn syrup 15 g 8%
• Sugar 30 g 8%
• Pectin NH 1.5 g 1%

1. Add the mango puree and passion fruit puree to a saucepan.

Opt for a passion fruit puree with seeds for a more presentable
appearance and taste. You can purchase a frozen or pasteurized
puree or use a homemade one.

2. Add the glucose syrup to the puree mixture and bring the mass
to 30–35 °C / 86–95 °F.

3. In the meantime, mix together the sugar and pectin NH in

a separate bowl. Once the puree mass has reached the desired
temperature, gradually add the sugar-pectin mixture, while stirring
the mass constantly with a whisk.

4. Once all the sugar-pectin mixture has been added, increase

the heat and bring the mass to a boil while mixing it with a whisk.
Keep boiling it for another minute, then remove it from the heat.

5. Transfer the coulis to a clean container. Cover it with cling film

touching the surface and put it in the fridge for 6 hours to stabilize.

6. Mix the finished coulis well with a silicone spatula before use.

TIP
• To achieve a thicker consistency for the coulis, simmer it for
an additional 2–3 minutes post-boiling. This denser texture
is ideal for filling pastries, whereas a more liquid consistency
works best for decorative purposes.
• For storage, keep the coulis in an airtight container in
the refrigerator for a maximum of 72 hours.

143
Raspberry Coulis
 Raspberry Coulis Recipe

Ingredients Total weight: ~ 256 g 100%

• Raspberry puree with seeds 200 g 72%

• Brown sugar 30 g 7%
• Glucose/corn syrup 15 g 15%
• Pectin NH 1g 1%
• Lemon juice 10 g 5%

1. In a saucepan, combine the raspberry puree and glucose syrup.

Heat to 35 °C / 95 °F.

2. In a bowl, combine the brown sugar and pectin NH.

Sprinkle the mixture onto the puree and stir using a whisk.

3. Bring the mixture to a boil, add lemon juice and leave to boil
for 1 minute.

4. Transfer the coulis to a clean container. Cover it with cling film

touching the surface and put it in the fridge for 6 hours to stabilize.

5. Mix the finished coulis well with a silicone spatula before use.

TIP
• To achieve a thicker consistency for the coulis, simmer it for
an additional 2–3 minutes post-boiling. This denser texture
is ideal for filling pastries, whereas a more liquid consistency
works best for decorative purposes.
• For storage, keep the coulis in an airtight container in
the refrigerator for a maximum of 72 hours..

145
Strawberry Coulis
 Strawberry Coulis Recipe

Ingredients Total weight: ~ 156 g 100%

• Strawberry puree 100 g 64%

• Raspberry puree 30 g 19%
• Brown sugar 10 g 6%
• Glucose/corn syrup 10 g 6%
• Pectin NH 1g <1%
• Lemon juice 5g 3%

1. In a saucepan, combine the raspberry puree, strawberry puree

and glucose syrup. Heat to 35 °C / 95 °F over medium heat.

2. In a bowl, combine the brown sugar and pectin NH.

Gradually add this mixture to the puree mixture while constantly
stirring with a whisk.

3. Bring the mixture to a boil, add the lemon juice and leave to boil
for 1 minute.

4. Transfer the coulis to a clean container. Cover it with cling film

touching the surface and put it in the fridge for 6 hours to stabilize.

5. Mix the finished coulis well with a silicone spatula before use.

TIP
• To achieve a thicker consistency for the coulis, simmer it for
an additional 2–3 minutes post-boiling. This denser texture
is ideal for filling pastries, whereas a more liquid consistency
works best for decorative purposes.
• For storage, keep the coulis in an airtight container in
the refrigerator for a maximum of 72 hours.

147
Caramels
Caramel Sauce

Coffee

Raspberry

Salted

Vanilla
In this chapter, explore five unique caramel
recipes to infuse your desserts with
sweetness, flavor and a smooth pop of
color. One of the most versatile, caramel can
be used in almost any dessert imaginable.
As a topping and a decoration, a filling for
tarts, cookies and chocolates, or a flavor burst
for cakes and cheesecakes, the possibilities
are boundless.

Master these basic recipes, then mix, match and

experiment. Get playful and jazz up your sweet
creations with the vibrant accent of caramel.
Caramel Sauce
 Caramel Sauce Recipe

Ingredients Total weight: ~ 603 g 100%

• Butter 82% 85 g 14%

• Glucose/corn syrup 200 g 33%
• Sea salt 3g <1%
• Muscovado sugar 170 g 28%
• Whole eggs 145 g 24%

1. Put the butter in a saucepan and melt it at low heat.

2. Add the glucose syrup to the melted butter, stir, then add
muscovado sugar and sea salt. Glucose syrup provides shine,
prevents the sauce from crystallizing during baking and storage,
it also makes the sauce less sweet.

3. Wait for the sugar to dissolve completely and bring the mixture
to a boil, stirring occasionally with a spatula. Then let the caramel
cool down to 60 °C / 140 °F.

4. Gradually add the caramel to the bowl with the eggs, stirring
thoroughly with a whisk. Make sure that the temperature of
the caramel does not exceed the specified one, otherwise,
the eggs will curdle.

5. Be sure to strain the sauce through a sieve before using it

to remove any undissolved sugar particles.

TIP
• To adjust the caramel’s fluidity, you may incorpotate some
whipping cream.
• The finished caramel sauce can be stored in the fridge
covered with cling film touching the surface of the caramel
for up to 5 days.

151
Coffee Caramel
 Coffee Caramel Recipe

Ingredients Total weight: ~ 665 g 100%

• Glucose/corn syrup 90 g 14%

• Sugar 90 g 14%
• Whipping cream 35% 255 g 38%
• Instant coffee 10 g 2%
• Espresso 35 g 5%
• Butter 82% 75 g 11%
• Sea salt 3g <1%
• Dark chocolate 70% 30 g 5%
• Gelatin mass 22 g 3%
• Condensed milk 55 g 8%

1. In a saucepan, combine the whipping cream, espresso, condensed

milk, butter, sea salt and instant coffee. Bring the mixture to a boil.

2. Meanwhile, combine the sugar and glucose syrup in a separate

saucepan and prepare an amber-colored, rich caramel by bringing
the mixture to 185 °C / 365 °F without mixing.

3. Pour the hot cream mixture over the caramel, while stirring with
a whisk, and bring to 105 °C / 221 °F. Remove from the heat.

4. Place the gelatin mass and chocolate in a measuring cup.

Strain the hot coffee caramel on top and process everything using
a hand blender until smooth. This should take about 1 minute.

5. Cover the caramel with cling film in contact and leave to stabilize
at room temperature for 12 hours.

TIP
• If your caramel is too runny, continue cooking it for several
more minutes until it thickens. Then use a hand blender to
process it until smooth.
• The finished caramel can be stored in the fridge covered with
cling film touching the surface of the caramel for up to 5 days.

153
Raspberry Caramel
 Raspberry Caramel Recipe

Ingredients Total weight: ~ 625 g 100%

• Glucose/corn syrup 90 g 14%

• Sugar 90 g 14%
• Whipping cream 35% 200 g 32%
• Raspberry juice 55 g 9%
• Water 35 g 6%
• Butter 82% 75 g 12%
• Sea salt 3g <1%
• Gelatin mass 22 g 3%
• Condensed milk 55 g 9%
• Water-soluble raspberry colorant Sufficient quantity <1%

1. Mix the cream, condensed milk, butter and salt in a saucepan.

Warm the mixture up to 40 °C / 104 °F, add the room-temperature
raspberry juice. Bring everything to a boil.

2. Meanwhile, combine the sugar, water and glucose syrup in

a separate saucepan and prepare an amber-colored, rich caramel
by bringing the mixture to 185 °C / 365 °F without mixing.

3. Pour the hot cream–raspberry mixture into the caramel while

stirring vigorously with a whisk. Bring the mixture to 105 °C / 221 °F,
then remove from the heat.

4. Strain the hot mixture over the gelatin mass and add the
raspberry colorant. Process with a hand blender for about 1 minute
until smooth.

5. Cover the caramel with cling film touching the surface and leave
to stabilize at room temperature for 12 hours.

TIP
• To obtain more variations of the caramel, you can substitute
raspberries with other berries containing pulp, such as
blackcurrants or strawberries.
• The finished caramel can be stored in the fridge covered with
cling film touching the surface of the caramel for up to 5 days.

155
Salted Caramel
 Salted Caramel Recipe

Ingredients Total weight: ~ 392 g 100%

• Whipping cream 35% 140 g 36%

• Glucose/corn syrup 100 g 25%
• Sugar 120 g 30%
• Butter 82% 30 g 8%
• Sea salt 2g <1%
• Vanilla ½ pod

1. In a saucepan, warm the whipping cream, butter, sea salt and

vanilla seeds to 80 °C / 176 °F. Keep the mixture hot until deglazing.

2. Pour the glucose syrup and the sugar into a saucepan

and heat over medium heat. For an even caramelization
and to prevent crystal formation, cook the sugar while shaking
the saucepan from time to time until it turns amber or reaches
180–185 °C / 356–365 °F.

3. Gradually pour the hot cream mixture into the caramel,

stirring constantly.

4. Bring the mixture to 102 °C / 216 °F.

5. Take it off the heat and process with a hand blender for at least
1 minute until smooth and shiny.

6. Transfer the caramel into a clean container, cover with cling film
and leave to cool down at room temperature before using.

TIP
• The finished caramel can be stored in the fridge covered with
cling film touching the surface of the caramel for up to 5 days.

157
Vanilla Caramel
 Vanilla Caramel Recipe

Ingredients Total weight: ~ 429 g 100%

• Whipping cream 35% 175 g 41%

• Sweetened condensed milk 35 g 8%
• Butter 82% 55 g 13%
• Sugar 60 g 14%
• Glucose/corn syrup 60 g 14%
• Water 25 g 6%
• Gelatin mass 15 g 3%
• Sea salt 2g <1%
• Cinnamon powder 1g <1%
• Ginger powder 1g <1%
• Vanilla 1 pod

1. Add the whipping cream, condensed milk, butter, sea salt,

cinnamon powder, ginger powder and vanilla seeds to a saucepan.
Bring the mixture to a boil over low heat. Take it off the heat and
set aside.

2. Meanwhile, add the sugar, glucose syrup and water to a separate

saucepan. Place the saucepan over medium heat and let the
mixture caramelize until it turns amber in color (185 °C / 365 °F).

3. Gradually pour the hot vanilla cream mixture into the caramel
while stirring vigorously with a whisk – be careful as the caramel
will be boiling hot.

4. Heat the caramel when occasionally mixing with a whisk until it

reaches 105 °С / 221 °F. Remove the saucepan from the heat.

5. Add the gelatin mass to a measuring cup. Strain the caramel on top
of the gelatin mass and process the mixture thoroughly with a hand
blender for about 1 minute. Make sure not to let any bubbles form –
this will ensure a smooth, glossy caramel.

6. Cover the caramel with cling film touching the surface and leave
to stabilize at room temperature for 12 hours.

TIP
• For a light and creamy caramel texture, whip it while cold using
a whisk attachment for several minutes, until it becomes paler
and slightly increases in volume.
• The finished caramel can be stored in the fridge covered with
cling film touching the surface of the caramel for up to 5 days.

159
Crunchy
Layers
Coconut

Hazelnut

Hazelnut Praline

Lemon

Pistachio
Picture the thrill as you bite into a satisfying
crunch, a moment that transforms an ordinary
dessert into an exciting tasting experience.
The secret to a standout pastry creation lies in
the contrast. Introducing a variety of textures into
your dessert amplifies the flavor perception, as it
triggers an array of sensory responses, offering
a more dynamic and layered palate exploration.

This chapter introduces five vibrant crunchy

layer variations, designed to infuse your
pastries with depth and character. Incorporate
a delightful crunch to entremets, tarts, cakes and
chocolate confections, taking them to the next
level. Embrace the adventure of mixing textures.

Experiment, blend and find those magical

combinations that set your heart racing.
Welcome to the art of crunch.
 Coconut
Crunchy Layer
 Coconut Crunchy Layer Recipe

Ingredients Total weight: ~ 111 g 100%

• White chocolate 33% 40 g 37%

• Coconut oil 10 g 9%
• Desiccated coconut 30 g 27%
• Wafer crumbs (feuilletine) 30 g 27%
• Sea salt 1g >1%

1. Add the feuilletine, desiccated coconut and sea salt to a bowl,

and mix the ingredients using a spatula.

2. Add the chocolate to a heatproof bowl and melt by heating it

to 35 °C / 95 °F in a microwave oven or over a water bath.
Add the melted coconut oil to the melted chocolate and mix
until homogeneous.

3. Pour the chocolate mixture into the coconut mixture, and mix
thoroughly with a spatula. Use the crunchy mixture immediately.

4. Place a cake ring d=16 cm onto a tray lined with a silicone mat.
Pour the mixture into the ring and spread it in an even layer with
a spatula. Place the tray in the freezer and leave it there until the
crunchy layer is fully hard.

5. Alternatively, you can distribute the crunchy mixture onto the

sponge either into the tartlet cases, or use it for making candies.

TIP
• If you want your crunchy layer to be more crispy, add 8 g more
of the white chocolate to the recipe (20% of the total quantity
of the chocolate).
• If the crunchy mixture begins to solidify while you’re working
with it, you can warm it in the microwave in short bursts,
making sure to stir carefully between each heating session.
• Incorporate this crunchy layer into cakes to add an extra
dimension of the texture.
• To prevent cold burning, store the crunchy layer in the
freezer, tightly sealed with cling film or in an airtight container,
for up to 1 month.

163
 Hazelnut
Crunchy Layer
 Hazelnut Crunchy Layer

Ingredients Total weight: ~ 181 g 100%

• Butter 82% 40 g 22%

• Sugar 40 g 22%
• All-purpose flour 25 g 14%
• Hazelnut powder 40 g 22%
• Sea salt 0.5 g <1%
• Milk chocolate 40% 30 g 17%
• Vegetable oil 5g 3%

1. Add the hazelnut powder, all-purpose flour, sugar, sea salt and
cold diced butter to the bowl of a stand mixer. Mix the ingredients
with a paddle attachment until the mixture becomes sandy.

2. Distribute the crumbly mixture onto a tray lined with a silicone mat,
and place it in the freezer for 15–20 minutes to stabilize.

3. Bake the streusel in a preheated oven at 160 °C / 320 °F for

10–20 minutes until golden brown.

4. Remove the baked streusel from the oven and immediately transfer
it into a bowl. Add the milk chocolate and vegetable oil to the hot
streusel and mix thoroughly with a silicone spatula.

5. Cover the base of the cake ring d=16 cm with cling film and
spread the crunchy layer in it evenly using an offset spatula.

6. Put the crunchy layer in the freezer for 20–30 minutes to crystallize.

TIP
• If the crunchy mixture begins to solidify while you’re working
with it, you can warm it in the microwave in short bursts,
making sure to stir carefully between each heating session.
• Incorporate this crunchy layer into cakes to add an
extra dimension of the texture.
• To prevent cold burning, store the crunchy layer in the
freezer, tightly sealed with cling film or in an airtight container,
for up to 1 month.

165
Hazelnut Praline
Crunchy Layer
Hazelnut Praline Crunchy Layer

Ingredients Total weight: ~ 146 g 100%

• Milk chocolate 40% 20 g 14%

• Hazelnut praline 60% 60 g 41%
• Sea salt 1g >1%
• Wafer crumbs (feuilletine) 50 g 34%
• Cocoa nibs 15 g 10%

1. Add the feuilletine, cocoa nibs and sea salt to a bowl, and mix
the ingredients using a spatula.

2. Add the chocolate to a heatproof bowl and melt by heating

it to 35 °C / 95 °F in a microwave oven or over a water bath.
Add the hazelnut praline to the melted chocolate and mix
until homogeneous.

3. Pour the chocolate mixture into the dry mixture, and mix
thoroughly with a spatula. Use the crunchy mixture immediately.

4. Place a cake ring d=16 cm onto a tray lined with a silicone mat.
Pour the mixture into the ring and spread it in an even layer
with a spatula. Place the tray in the freezer and leave it there
until the crunchy layer is fully hard.

5. Alternatively, you can distribute the crunchy mixture onto the

sponge either into the tartlet cases, or use it for making candies.

TIP
• If the crunchy mixture begins to solidify while you’re working
with it, you can warm it in the microwave in short bursts,
making sure to stir carefully between each heating session.
• Incorporate this crunchy layer into cakes to add an extra
dimension of the texture.
• To prevent cold burning, store the crunchy layer in the
freezer, tightly sealed with cling film or in an airtight container,
for up to 1 month.

167
 Lemon
Crunchy Layer
 Lemon Crunchy Layer Recipe

Ingredients Total weight: ~ 123 g 100%

• White chocolate 33% 40 g 33%

• Candied lemon 35 g 28%
• Wafer crumbs (feuilletine) 30 g 24%
• Olive oil 10 g 8%
• Sea salt 1g >1%
• Lemon zest 7g 7%

1. Add the feuilletine, candied lemon, sea salt and lemon zest to
a bowl, and mix the ingredients using a spatula.

2. Add the chocolate to a heatproof bowl and melt by heating it to

35 °C / 95 °F in a microwave oven or over a water bath. Add the
olive oil to the melted chocolate and mix until homogeneous.

3. Pour the chocolate mixture into the lemon mixture, and mix
thoroughly with a spatula. Use the crunchy mixture immediately.

4. Place a cake ring d=16 cm onto a tray lined with a silicone mat.
Pour the mixture into the ring and spread it in an even layer
with a spatula. Place the tray in the freezer and leave it there
until the crunchy layer is fully hard.

5. Alternatively, you can distribute the crunchy mixture onto the

sponge either into the tartlet cases, or use it for making candies.

TIP
• If you want your crunchy layer to be more crispy, add 8 g more
of the white chocolate to the recipe (20% of the total quantity
of the chocolate).
• If the crunchy mixture begins to solidify while you’re working
with it, you can warm it in the microwave in short bursts,
making sure to stir carefully between each heating session.
• Incorporate this crunchy layer into cakes to add an extra
dimension of the texture.
• To prevent cold burning, store the crunchy layer in the
freezer, tightly sealed with cling film or in an airtight container,
for up to 1 month.

169
 Pistachio
Crunchy Layer
 Pistachio Crunchy Layer Recipe

Ingredients Total weight: ~ 121 g 100%

• Sugar 20 g 17%
• Butter 82% 30 g 25%
• Iranian pistachio flour 40 g 33%
• Sea salt 1g >1%
• All-purpose flour 20 g 17%
• Chopped Iranian pistachio 10 g 8%

1. Add the all-purpose flour, pistachio flour, chopped Iranian

pistachios, sea salt, sugar and cold diced butter to the bowl of
a stand mixer. Mix the ingredients with a paddle attachment on
medium speed until the mixture resembles wet sand.

2. Place a cake ring d=16 cm onto a tray lined with a silicone mat.
Pour the mixture into the ring and spread it in an even layer with
a spatula. Place the tray in the freezer for about 15 minutes to allow
the mixture to stabilize.

3. Bake the crunchy layer in a preheated oven at 160 °C / 320 °F for

about 15 minutes. Alternatively, the crunchy layer can be baked with
a sponge or moelleux batter on top. Thus, you obtain an interesting
texture twist in your pastry.

4. Leave to cool at room temperature.

TIP
• To amplify the texture of your pastries, bake a sponge
or moelleux directly on top of the pre-baked crunchy layer.
• To prevent cold burning, store the crunchy layer in the freezer,
covered with cling film touching the surface or sealed in
an airtight container, for up to 1 month.

171
 Glazes
Chocolate

Chocolate Gourmet

Exotic

Neutral

Sugar
Bring your desserts to life with glazes that add
a captivating glossy finish, shielding them from
drying out, thereby prolonging their freshness.

This chapter introduces five versatile glaze

recipes perfect for crafting eye-catching
designs. From the simplest neutral glaze that
gives a tempting glass-like sheen to pastries,
fruits and berries to more vibrant options like
Mango-Passion Fruit, these glazes are your tools
for innovation.
Chocolate Glaze
 Chocolate Glaze Recipe

Ingredients Total weight: ~ 290 g 100%

• Water 65 g 22%
• Whipping cream 35% 50 g 17%
• Sugar 70 g 24%
• Cocoa powder 24% 26 g 9%
• Gelatin mass 34 g 12%
• Neutral gel 45 g 16%

1. Sift the cocoa powder into a bowl and add the sugar. Mix together
with a whisk.

2. Pour the whipping cream and water into a saucepan and heat
the mixture to about 30–40 °C / 86–104 °F. Gradually add the
dry ingredients, constantly mixing with a whisk.

3. Bring the mixture to a boil over low heat, whisking occasionally,

and let it simmer for about a minute.

4. Remove the saucepan from the heat, then add the gelatin mass
and neutral gel. Stir until they have completely dissolved.

5. Strain the mixture into a measuring cup. Process the glaze

with a hand blender at low speed for about a minute, ensuring
air bubbles do not form. The texture of the glaze should be glossy
and uniform.

6. Cover the glaze with cling film touching the surface and place it
in the fridge for 6 hours to let the glaze stabilize.

7. Heat the glaze to 30 °C / 86 °F and process with a hand blender

until smooth before use.

TIP
• You can recycle the glaze by collecting the leftovers
from coating your pastries. Reheat the collected glaze to
30 °C / 86 °F and blend it with a hand blender until smooth.
Before using it again, you may strain the glaze to remove
any pastry crumbs.
• If your glaze is too thick at its working temperature
(30 °C / 86 °F), you may dilute it with a simple syrup heated
to 40 °C / 104 °F. To make the syrup, combine water and
sugar in a 1:1 ratio (for instance, 50 g of water and 50 g of
sugar). Add the syrup to the glaze until it reaches the desired
consistency, then process it with a hand blender until smooth.
• Cover the finished glaze with cling film, making sure it touches
the surface, and store it in the fridge for up to 5 days.

175
 Chocolate
Gourmet Glaze
 Chocolate Gourmet Glaze Recipe

Ingredients Total weight: ~ 440 g 100%

• Dark chocolate 70% 300 g 68%

• Grapeseed oil 40 g 9%
• Chopped toasted hazelnuts 100 g 23%

1. Add the dark chocolate to a heatproof bowl and melt it by heating it

to 30 °C / 86 °F in a microwave oven or over a water bath.
Add the grapeseed oil.

2. Process the mixture with a hand blender until homogeneous,

then add the chopped toasted hazelnuts. Mix well with a silicone
spatula to distribute the nuts within the glaze.

3. Use the glaze immediately or reheat it to 30 °C / 86 °F in

a microwave oven before use.

4. Use this glaze for coating various pastries at room temperature,

chilled as well as frozen ones.

TIP
• If your glaze is too thick, you can adjust its consistency
by adding oil heated to 40 °C / 104 °F and then blending it
with a hand blender until smooth.
• Store the glaze in a closed container at room temperature
for up to 1 month.

177
Exotic Glaze
 Exotic Glaze Recipe

Ingredients Total weight: ~ 745 g 100%

• Passion fruit puree 50 g 8%

• Mango puree 345 g 46%
• Water 165 g 22%
• Sugar (1) 90 g 12%
• Sugar (2) 15 g 2%
• Pectin NH 10 g 1%
• Gelatin mass 70 g 9%

1. Pour the water into a saucepan. Add the mango and passion fruit
purees and sugar (1), then heat the mixture to 30–35 °C / 86–95 °F
over medium heat.

2. Mix the pectin and sugar (2). Gradually add this mixture to
the purees while whisking constantly.

3. Continue heating the mixture on medium heat and bring it to a boil,

while whisking.

4. Remove the mixture from the heat, add the gelatin mass and
mix well until the gelatin has dissolved.

5. Transfer the glaze into a tall measuring cup and cover it with
cling film touching the surface.

6. Place the glaze in the fridge for about 6 hours to stabilize.

7. Heat the glaze to 25 °C / 77 °F and stir it thoroughly with a spatula

until smooth before use.

TIP
• You can reuse the glaze by collecting the leftovers from coating
your pastries. Reheat the collected glaze to 25 °C / 77 °F
and stir it thoroughly with a spatula until smooth before use.
Before using it again, you may strain the glaze to remove any
pastry crumbs.
• Cover the finished glaze with cling film, making sure it touches
the surface, and store it in the fridge for up to 72 hours.

179
Neutral Glaze
 Neutral Glaze Recipe

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%

1. Pour the water into a saucepan, add the glucose syrup

and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled
with water, glucose and sugar (1).

5. Bring the mixture to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, you can use 1.5 g of
lemon juice instead.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the glaze into a clean container, and cover it with cling film
touching the surface of the glaze.

9. Place the neutral glaze in the fridge at 4 °C / 39 °F for at least

6 hours.

TIP
• To add color to the glaze, mix in water-soluble food colorants
while reheating it to 50–60 °C / 122–140 °F before use.
• Apply the glaze to seal the cuts of fresh fruits and berries,
or use it to coat them entirely for an added glance.
• Cover the finished glaze with cling film touching the surface,
and store it in the fridge for up to 5 days.

181
Sugar Glaze
 Sugar Glaze Recipe

Ingredients Total weight: ~ 625 g 100%

• Icing sugar 500 g 80%

• Egg whites 80 g 13%
• Lemon juice 15 g 2%
• Glucose/corn syrup 30 g 5%
• Vanilla ½ pod

1. Place icing sugar, egg whites, lemon juice, vanilla seeds

and glucose syrup in the bowl of a stand mixer.

2. Mix everything with a paddle attachment for 10 minutes at

low speed, until a smooth and glossy texture is obtained.

3. Transfer the sugar glaze to a piping bag and use it straight away.

4. Use this glaze for coating and decorating cookies, gingerbread

cookies or tea cakes.

TIP
• To make your sugar glaze more fluid, add a bit of room-
temperature water.
• Since this glaze sets rapidly, it’s essential to work swiftly for
a clean finish. Additionally, avoid using this glaze to coat chilled
or frozen pastries.
• Use the glaze immediately after preparation.
It is not recommended to store it.

183