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KARIM
BOURGI
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Photography by Dmitriy Khoroshaev 
and Natalia Khoroshaeva
KARIM
BOURGI
Contents
Alba Hazelnut Tartlets
Antep Fistik Tartlets 
Antep Travel Cakes
Babka
Banoffee Tartlets
Calla Gourmet Cookies 
Chocolate Éclairs 
Entremet Racine 
Flan à la Vanille
Inka Travel Cakes
Kougelhopf 
Millefeuille 
Mosaic Individual Roll Cakes
Original Basque Cheesecake 
Passion Gravée 
Pecano Travel Cake
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Whether creating new, innovative recipes or refining the old classics, 
my passion for baking and creating desserts knows no ends. In the 
Pastry Collection book, I’ve gathered together some of my all-time 
favorite dessert recipes. From traditional cakes to modern twists on old 
favorites, these recipes are sure to impress even the most discerning of 
sweet tooths.
Many of my recipes are inspired by well-loved flavors. My heavenly 
Banoffee Tartlets are composed of nostalgic caramel, banana and cream 
textures. An ode to the traditional German cake, my Kougelhopf is made 
unique by my special addition of orange macerated raisins. Other pastry 
classics include my Original Basque Cheesecake, Millefeuille and Flan à 
la Vanille, all of which impress with their creamy, luxurious textures — and, 
of course, we can’t forget my melt-in-the-mouth Chocolate Éclairs!
The chocolate theme continues with my Entreme Racine. An indulgent 
dessert, this pastry is filled with chocolatey goodness, from the crunchy 
nutty base and sweet Sacher sponge, to the cocoa nib mousse and white 
chocolate crémeux. My Babka recipe also allows chocolate flavors to 
take center stage, with its gooey chocolate and hazelnut filling. You’ll find 
irresistable nutty and buttery flavors in my Alba Hazelnut Tartlets and Calla 
Gourmet Cookies, and I celebrate the deliciously citrusy Antep pistachio 
in my tartlet and travel cake recipes. With their layers of chocolate and 
caramel, my elegant Inka and Pecano Travel Cakes are also waiting for 
you to try them.
I knew my pastry book wouldn’t be complete without a fruity dessert, 
so I had to include my Passion Gravée Tartlets. These are a delight for 
the eyes, with the glossy passion fruit gel providing an explosion of flavor 
and color. To top it all off, my Individual Mosaic Roll cakes are here for you 
to make and show off proudly to your loved ones.
The Pastry Collection will equip you with 16 show-stopping dessert 
recipes. Using my step-by-step methods as guidance, you’ll become 
familiar with key pastry skills and techniques that will follow you for the 
rest of your journey to pastry perfection.
Karim Bourgi
Pastry Chef
7
Alba 
Hazelnut 
Tartlets
Long considered to be a symbol of wisdom, hazelnuts make 
up the heart of my Alba Hazelnut Tartlets. And indeed, they 
should, as it is only wise to have these sweet, almost creamy, 
nuts in your dessert.
These tartlets are composed of a golden shortcrust shell, 
filled with layers of rich textures. Here, you’ll find a gluten-free 
hazelnut sponge, made deliciously tender by using roasted 
hazelnut powder. A layer of creamy gianduja ganache tops the 
sponge to provide a sensational flavor experience. A beautiful 
dome of whipped hazelnut ganache, coated with hazelnut 
glaze, completes the elegant form of this pastry.
Decorated with hazelnut skin, candied hazelnuts, and a 
slither of gold leaf, my Alba Hazelnut Tartlets are pure dessert 
luxury.
8Alba Hazelnut Tartlets
9Alba Hazelnut Tartlets
10
1. Pour the powdered gelatin* into a clean container and add cold water. 
Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin to 
swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge for 
up to 2 days.
Gelatin mass
Ingredients
Powdered gelatin 200 Bloom
Cold water
Total weight: 35 g
5 g
30 g
 100%
14%
86%
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
* TIPS
 ɠ If you’re using gelatin leaves instead, take the same weight as you would 
with powdered gelatin and soak the leaves in cold water (the leaves 
should be fully covered with water).
 ɠ The gelatin leaves should absorb exactly the right amount of water they 
need in 15 minutes. Then squeeze them and use immediately.
11
1. Pour water into a saucepan, add the glucose syrup and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix sugar (2) and pectin NH.
4. Add the mixture of pectin and sugar (2) to the saucepan with water, 
glucose and sugar (1).
5. Bring everything to a boil.
6. Add the citric acid (if it is unavailable, 0.3 g of citric acid powder can be 
replaced by 3 g of lemon juice). Mix.
7. Let the mixture simmer over medium heat for about 3 minutes.
8. Strain the glaze into a clean container and put it in the fridge.
9. Leave the neutral glaze to stabilize in the fridge at 4 °C / 39 °F for at 
least 6 hours.
Neutral glaze
Ingredients
Water
Sugar (1)
Sugar (2)
Pectin NH
Glucose/corn syrup
Citric acid powder
Total weight: 306 g
135 g
114 g
18 g
6 g
33 g
0.3 g
 100%
44%
37%
6%
2%
11%
<1%
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
12
1. Melt the neutral glaze with water to 80 °C / 176 °F.
2. Warm the cream with the gelatin and then mix with the praline.
3. Add the hot mixture of the neutral glaze and water and blend with a hand 
blender until smooth.
4. Cover the glaze with plastic wrap and put it in the fridge for 12 hours. 
Use it at 30–40 °C / 86–104 °F.
Hazelnut praline glaze
Ingredients
Hazelnut old fashioned praline
Whipping cream 35%
Neutral glaze
Water
Gelatin mass
Total weight: 660 g
200 g
100 g
300 g
30 g
30 g
 100%
30%
15%
46%
5%
5%
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
13
1. Place the sifted flour, icing sugar, salt, hazelnut powder and cold butter 
cut into cubes in a bowl of a mixer with a paddle attachment and mix 
until sandy texture.
2. Then add the whole eggs and mix just until combined. Finish mixing by 
hand to have a homogeneous dough.
3. Divide it into three equal parts and roll them between two guitar sheets 
or parchment paper sheets to 2–2.5 mm thickness. 
4. Give the almond shortcrust 12 hours to rest in the fridge at 3–4 °C / 
37–39 °F.
Hazelnut shortcrust
Ingredients
All-purpose flour 
Icing sugar 
Hazelnut powder 
Sea salt 
Butter 82%
Whole eggs
Soft butter 82%
Total weight: 1113 g
495 g
190 g
65 g
3 g
255 g
105 g 
Sufficient quantity
 100%
45%
17%
6%
<1%
23%
9%
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
14
1. Use a roller cutter to cut the strips 24 cm long and 2.5 cm wide. Put 
them in the freezer. The shortcrust is best worked on a cold work 
surface and at room temperature about 18–21 °C / 64–70 °F.
2. Butter 15 tartlet rings d=8 cm and h=2 cm with a thin layer of soft 
butter and put them in the freezer.
3. Once the dough strips are frozen, remove the guitar sheet and line 
sides of the tartlet rings with the strips of the shortcrust. Remove 
the excess with a knife and put the shells in the freezer. 
4. To make the base, cut the 7 cm disks out of the remaining short-
crust. Place the disks on a tray and put the frozen tartlet shells on 
top. Pressing gently, stick the base disk to the sides of the tartlet 
shell. Put them again in the freezer.
5. Bake the frozen tartlet shells on a perforated silicone sheet at 
140 °C / 284 °F for 20 minutes. Then remove the tartlet rings 
and let the tartlets cool down for 10 minutes.
Lining and baking the tartlets
Ingredients
Chilled rolled out shortcrust dough
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
15
1. Mix egg yolks with cream using a hand blender.
2. Brush the par-baked tartlet shells with a thin layer of the egg wash 
mixture and bake them for another 15 minutes at 140 °C / 284 °F 
until golden brown. 
3. Cool the shells down at room temperature.
Egg wash
Ingredients
Egg yolks 
Whipping cream 35%
Par-baked tartlet shellsTotal weight: 200 g
150 g
50 g
 100%
75%
25%
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
16
1. Place the whipping cream (1), glucose and inverted sugar to the 
saucepan and bring it to 80 °C / 176 °F. 
2. Melt the cocoa butter to 45 °C / 113 °F and mix it with the hazelnut paste. 
3. Gradually pour the hot cream over the melted cocoa butter and hazelnut 
paste. Mix well with a spatula, add the cold whipping cream (2) and blend 
with a hand blender. 
4. Cover the ganache with cling film, put it in the fridge and let it crystallize 
for 12 hours. 
5. After that, whip the ganache with a whisk until a light, airy but semi liquid 
texture.
6. Pipe the whipped ganache into the Pavoflex mold PX4334S measuring 
7.4 cm in diameter and 1.5 cm high, level it with a spatula and freeze.
Hazelnut whipped ganache
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
Ingredients
Whipping cream 35% (1) 
Glucose/corn syrup 
Inverted sugar/honey
Hazelnut paste 
Cocoa butter 
Whipping cream 35% (2)
Total weight: 822 g
255 g
25 g
25 g
130 g
47 g
340 g
 100%
31%
3%
3%
16%
6%
41%
17
1. Melt the gianduja to 45 °C / 113 °F and mix it with the hazelnut paste. 
2. Pour the cream, milk and sea salt into the saucepan and bring it to 
80 °C / 176 °F. 
3. Gradually pour the hot liquids onto the gianduja and hazelnut paste and 
mix well with a spatula. Then blend with a hand blender to emulsify. 
4. Cover the mixture with plastic wrap and keep it at room temperature for 
6 hours before using.
Hazelnut ganache with gianduja
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
Ingredients
Whipping cream 35%
Milk 3.2%
Sea salt
Milk chocolate gianduja 
Valrhona 36%
Hazelnut paste
Total weight: 507 g
135 g
93 g
1 g
185 g
93 g
 100%
27%
18%
<1%
37%
18%
18
1. Preheat the oven to 170 °C / 338 °F. Prepare a baking tray with a 
Flexipan mat 33.5x33.5 cm.
2. In a bowl of a stand mixer whisk in the hazelnut powder, sugar (1) and 
eggs for 5 minutes until light and airy. Then incorporate the butter 
melted to 45 °C / 113 °F and mix for 2 minutes more to emulsify the 
mixture. 
3. Then whip the egg whites, gradually adding sugar (2), to medium stiff 
peaks. 
4. Add some of the hazelnut batter to the meringue and stir until smooth, 
using a spatula. 
5. Then return the meringue mixture to the hazelnut batter and mix with 
a spatula until all ingredients combine.
6. Spread the batter on the silicone mat and bake at 170 °C / 338 °F for 
15–17 minutes.
7. Let the sponge cool down at room temperature. Then cover it with 
cling film and put it in the fridge for 12 hours.
8. Cut the disks out of the sponge using a round cutter d=7 cm.
Gluten–free hazelnut sponge
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
Ingredients
Roasted hazelnut powder
Sugar (1) 
Butter 84% 
Whole eggs 
Egg whites
Sugar (2)
Total weight: 1180 g
280 g
225 g
115 g 
415 g
90 g
55 g
 100%
24%
19%
10%
35%
8%
5%
19
1. Bring the sugar and water to 115 °C / 239 °F and add the roasted nuts. 
On low heat, mix the nuts constantly until the sugar crystallizes. 
2. Add salt, transfer the candied hazelnuts on the tray and let them cool 
down at room temperature.
Candied hazelnuts
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
Ingredients
Roasted hazelnuts 
Sugar
Water
Sea salt
Total weight: 173 g
100 g
50 g
20 g
3 g
 100%
58%
29%
12%
2%
20
Alba Hazelnut Tartlets
for 15 tartlets d=8 cm
1. Pipe a drop of a gianduja ganache into a baked tartlet shell. 
2. Put the sponge disk inside and press gently to stick it well.
3. Pipe the gianduja ganache on top of the sponge and tap slightly to 
level it. Put the tartlets in the fridge for 2 hours.
4. Unmold the frozen whipped ganache and glaze it with the hazelnut 
glaze, which has been warmed to 35 °C / 95 °F and blended. Wait 
until the excess of the glaze drips and then transfer the glazed ga-
nache on a tray lined with a silicone sheet. 
5. Put in the freezer for 10–15 minutes to set the glaze. Once set, put 
the glazed whipped ganache on top of the tartletlet filled with the 
gianduja ganache.
6. Decorate the tartlets with candied hazelnuts, hazelnut skin and 
edible gold leaf.
Assembling and decorating the tartlets
Ingredients
Baked shortcrust tartlet shells
Hazelnut ganache with gianduja
Sponge discs
Frozen hazelnut whipped ganache 
Hazelnut praline glaze
Candied hazelnuts
Hazelnut skin 
Gold leaf 
Sufficient quantity
Sufficient quantity
21
Antep Fistik 
Tartlets
Turkish Antep pistachios are a little different to their 
Californian counterparts. Slightly smaller and more green in 
color, these nuts originate from Gaziantep and have an intense, 
almost citrusy flavor. I celebrate these special nuts in my Antep 
Fistik Tartlets recipe. The subtle baked flavors of the almond 
shortcrust case allow the flavors in the pistachio praline cream 
to shine. The cream is made from a homemade praline filled 
with Antep pistachios and whole almonds for a rich texture 
and taste experience.
A dome of white chocolate Chantilly tops each tartlet, 
along with a sprinkling of chopped pistachios and a pool of 
rich praline. With this dessert I have one aim: to ignite bliss with 
every mouthful.
22Antep Fistik Tartlets
23Antep Fistik Tartlets
24
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Pour the powdered gelatin* into a clean container and add cold 
water. Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin 
to swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge 
for up to 2 days.
Gelatin mass
Ingredients
Powdered gelatin 200 Bloom
Cold water
Total weight: 49 g
7 g
42 g
 100%
14%
86%
* TIPS
 ɠ If you’re using gelatin leaves instead, take the same weight as you would 
with powdered gelatin and soak the leaves in cold water (the leaves 
should be fully covered with water).
 ɠ The gelatin leaves should absorb exactly the right amount of water they 
need in 15 minutes. Then squeeze them and use immediately.
25
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Place chocolate and gelatin mass in a measuring cup.
2. Pour 250 g of the cream into a saucepan and bring it to 80 °C / 176 °F.
3. Pour the hot cream over the gelatin mass and chocolate. Process 
everything with a hand blender until smooth.
4. Add the remaining cold cream and orange blossom water and blend 
again.
5. Cover the Chantilly with cling film touching the surface and place it in 
the fridge for 12 hours to stabilize.
Chantilly cream
Ingredients
Whipping cream 35% 
Gelatin mass
White chocolate 30%
Orange blossom water
Total weight: 970 g
750 g
35 g
150 g
35 g
 100%
77%
4%
15%
4%
26
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Put the sugar in a saucepan and caramelize over medium heat until the 
sugar has melted. Do not stir the caramel with any utensil otherwise the 
sugar will recrystallize, shaking the saucepan from time to time is just 
enough.
2. Place pistachios and almonds on a silicone mat or parchment paper, 
sprinkle with salt and pour the caramel over them. Cool at room tem-
perature until the caramel hardens.
3. Break the caramel-coated pistachios into small pieces and grind in a 
food processor into a smooth paste. If necessary, you can add a little 
odorless vegetable oil to facilitate the processing.
4. Pour the finished praline into an airtight container and store it at room 
temperature.
Pistachio and almond praline
Ingredients
Antep pistachios
Whole almonds
Sugar
Salt
Total weight: 502 g
210 g
90 g
200 g
2 g
 100%
42%
18%
40%
<1%
27
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Melt the cocoa butter to 45 °C / 113 °F.
2. Combine the pistachio and almond praline with cocoa butter in a 
measuring cup.
3. Combine the milk and glucose syrup in a saucepan and bring to 80 °C / 
176 °F, stirring occasionally with a spatula.
4. Add the gelatin mass to the hot milk and stir until the gelatin has fully 
dissolved.
5. Gradually pour the milk-gelatinmixture into the praline mixture and pro-
cess with a hand blender until you get a smooth and shiny emulsion.
6. Add cold cream and blend again. 
7. Refrigerate for at least 8 hours to stabilize.
Pistachio praline namelaka
Ingredients
Milk 2.5%
Glucose/corn syrup
Gelatin mass
Pistachio and almond praline
Cocoa butter
Whipping cream 35%
Total weight: 320 g
62 g
3 g
8 g
95 g
27 g
125 g
 100%
19%
<1%
3%
30%
9%
39%
28
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Place the softened butter, salt, sifted icing sugar, almond powder, eggs 
and sifted all-purpose flour in a mixing bowl. Mix at low speed using a 
paddle attachment until homogeneous.
2. Add the sifted flour with a protein content of 13–15% and as soon as the 
flour has combined with the rest of the dough, stop mixing.
3. Place the dough in the fridge for several hours before rolling out.
4. After resting, divide the dough into 2 parts and roll them out to a 
thickness of 2 mm between parchment paper or acetate sheets.
5. Allow the almond shortcrust to rest in the fridge for at least 3 hours at 
3–4 °C / 37–39 °F.
Almond shortcrust pastry
Ingredients
All-purpose flour
Bread flour (13–15% protein)
Butter 82%
Icing sugar
Almond powder
Sea salt
Whole eggs
Total weight: 482 g
55 g
167 g
110 g
74 g
28 g
2 g
46 g
 100%
11%
35%
23%
15%
6%
<1%
10%
29
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Use а ruler to cut the shortcrust into strips 2.5 cm wide. The shortcrust 
is best worked on а cold work surface and at room temperature about 
18–21 °C / 64–70 °F.
2. Line 12 tartlet molds 7 cm in diameter with the strips of dough. Cut the 
excess dough allowing for 0.5 cm overlap at the joint. 
3. Go around the circle to better stick the sides against the walls. Cut off 
any excess dough overlapping the mold with а sharp knife.
4. Place the lined tartlet molds in the freezer until completely frozen for 
about 30 minutes.
5. With а round cutter of the same diameter as the tartlet mold, cut the 
dough into circles to form the bottom of the tartlets.
6. Place the frozen tartlet mold lined with the shortcrust on top of the 
dough circle and slightly press on it. 
7. Trim the excess dough from the bottom with а knife.
8. Place the tartlet molds in the fridge at 3–4 °C / 37–39 °F for about 
30 minutes.
Lining the tartlet shells
Ingredients
Chilled shortcrust pastry
30
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Pour the egg yolks and the whipping cream into а tall measuring cup. 
Process the liquid with а hand blender to obtain а smooth emulsion.
2. Strain the egg wash* directly into the spray gun container.
Egg wash
Ingredients
Egg yolks
Whipping cream 35%
Total weight: 260 g
200 g
60 g
 100%
77%
23%
* TIP
 ɠ Egg wash coating prevents the baked tartlet bases from getting soggy 
and allows the tartlet to remain crunchy and stable for а longer time. 
Without this coating, tartlet bases will resemble а more rustic version of 
tartlet which is not glossy.
31
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Put the stabilized tartlets in the oven, preheated to 150 °C / 302 °F, and 
bake for about 15 minutes.
2. Take the tartlet cases out of the oven, let them cool down for around 
5–10 minutes and take the rings off. Cover the tartlet bases with а thin 
and uniform layer of egg wash using а spray gun. Alternatively, this can 
be done using а pastry brush. 
3. Once sprayed, continue baking the tartlet bases at 150 °C / 302 °F for 
5 minutes more until golden brown and shiny.
4. Let the baked tartlet bases cool down at room temperature.
Baking the tartlets
Ingredients
Chilled tartlet cases
Egg wash
32
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Grind the pistachios in a food processor until they have a fine powder 
consistency.
2. Then add pistachio paste, and sugar (1) and mix until smooth.
3. Add the eggs and continue to mix in the food processor at high speed 
for 10 minutes.
4. Melt butter to 50 °C / 122 °F and add to the pistachio mixture. Mix until 
smooth in the food processor.
5. In the meantime, place the egg whites and sugar (2) in the bowl of a 
stand mixer and whip with a whisk attachment until stiff peaks have 
formed.
6. Gently fold the whipped egg whites into the pistachio mixture using a 
silicone spatula. Make sure to do this gradually, in 3 steps. 
7. Transfer the sponge batter into a 22x22 cm frame placed on a silicone 
mat, and even the layer with an offset spatula.
8. Bake at 180 °C / 356 °F for about 20 minutes. Check the doneness of 
the sponge by pressing it with your hand. If the sponge bounces back 
into shape, then it is completely baked.
9. Leave the sponge to cool down at room temperature, then unmold it 
by running the knife along the sides of the frame. Trim the top crust 
with a serrated knife.
10. Use а round cutter d=5 cm to cut 12 discs out of the sponge cake.
Tender pistachio sponge
Ingredients
Antep pistachios
Pure pistachio paste 100%
Sugar (1)
Whole eggs
Butter 82%
Egg whites
Sugar (2)
Total weight: 438 g
100 g
20 g
80 g
145 g
40 g
33 g
20 g
 100%
23%
5%
18%
33%
9%
7%
5%
33
Antep Fistik Tartlets
for 12 tartlets d=7 cm
1. Pour the pistachio praline into a pastry bag and apply a small amount 
of pistachio praline into the tartlet cases.
2. Place the pistachio sponge discs in the tartlet bases and press tightly 
to the bottom of the tartlets.
3. Fill the tartlets with pistachio praline (20 g per tartlet). Make sure to fill 
the gaps between the tartlet and the sponge, and not reach the top of 
the case by 4 mm. Freeze.
4. Transfer the pistachio praline namelaka to a pastry bag and fill the 
tartlets. Smooth out with an offset spatula.
5. Place the tartlets in the fridge until the namelaka sets, which should 
take about 30 minutes to 1 hour.
6. Place the stabilized Chantilly cream in a mixer bowl and whip it on high 
speed using the whisk attachment until soft peaks form.
7. Transfer the whipped Chantilly to a pastry bag fitted with a 2 cm round 
tip and pipe out in a dome shape on top of the namelaka.
8. Using a heated Parisian spoon, make indents in the Chantilly domes. 
Place the tartlets in the freezer for 10 minutes.
9. Sprinkle the ground pistachios over the Chantilly dome, trying to avoid 
filling the indents.
10. Fill the indents with pistachio praline. 
11. Store the tartlets in the fridge for up to 48 hours.
Assembling and decorating the tartlets
Ingredients
Baked chilled tartlets
Baked sponge discs
Pistachio and almond praline
Stabilized pistachio praline namelaka
Stabilized Chantilly cream
Finely chopped pistachios
 
475 g
300 g
900 g
100 g
34
Antep Travel 
Cakes
My Antep Travel Cakes are easy to hold just using your 
fingers — no need for a plate or fork. Though relatively small, 
these cakes pack plenty of intricate flavors. 
A moist pistachio sponge forms the foundation of the 
cake. This sponge is made special through the use of Antep 
pistachio powder and paste, giving it a slightly citrusy flavor. 
The citrus theme is continued with a tangy pink grapefruit 
confit that provides the product with a hint of freshness. A 
crunchy, chocolate pistachio layer adds a satisfying bite, which 
is complemented by the rich textures of the pistachio crémeux 
and pistachio glaze. Candied pistachios and pistachio streusel 
make for a fine topping and create an irresistible crunch. 
These small treats are practical to serve at a special event, 
or can be enjoyed on the go with your morning coffee.
35Antep Travel CakeAntep Travel Cakes
36Antep Travel Cakes
37
Antep Travel Cakes
for 12 travel cakes
1. Pour the powdered gelatin* into a clean container and add cold water. 
Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin to 
swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge for 
up to 2 days.
Gelatin mass
Ingredients
Powdered gelatin 200 Bloom
Cold water
Total weight: 21 g
3 g
18 g100%
14%
86%
* TIPS
 ɠ If you’re using gelatin leaves instead, take the same weight as you would 
with powdered gelatin and soak the leaves in cold water (the leaves 
should be fully covered with water).
 ɠ The gelatin leaves should absorb exactly the right amount of water they 
need in 15 minutes. Then squeeze them and use immediately.
38
Antep Travel Cakes
for 12 travel cakes
1. Melt the butter to 50 °C / 122 °F, add the vanilla seeds and the vanilla 
pod to it, cover with plastic wrap and leave to infuse.
2. Combine the almond powder, pistachio powder, brown sugar (1), icing 
sugar, pistachio paste, room temperature egg whites (1) and egg yolks 
in a mixer bowl and mix with a paddle attachment.
3. Gradually add the melted to 45 °C / 113 °F butter infused with vanilla, and 
mix well.
4. Whip the egg whites (2) with brown sugar (2) into a stable meringue.
5. Gradually fold the meringue into the pistachio cake mixture.
Moist pistachio sponge
Ingredients
Roasted almond powder
Antep pistachio powder
Cassonade brown sugar/
raw cane sugar (1)
Icing sugar
Egg whites (1)
Egg yolks
Butter 82%
Antep pistachio paste Sosa
Egg whites (2)
Sea salt
Cassonade brown sugar/
raw cane sugar (2)
Flour T55
Baking powder
Vanilla
Total weight: 2761 g
365 g
140 g
415 g
90 g
140 g
110 g
415 g
195 g
555 g
2 g
85 g
235 g
14 g
1 pod
 100%
13%
5%
15%
3%
5%
4%
15%
7%
20%
<1%
3%
9%
1%
<1%
 ↓ Continued on next page
39
Antep Travel Cakes
for 12 travel cakes
6. Then add the flour sifted with the baking powder and mix gently.
7. Spread the batter into a 40x60 cm baking frame and bake at 160 °C / 
320 °F for 20 minutes.
8. Then cool it down at room temperature. Cover with cling film and put 
in the fridge to cool down to 3–4 °C / 37–39 °F.
9. Using a 30x30 cm baking frame cut 2 squares out of the cold sponge.
40
Antep Travel Cakes
for 12 travel cakes
1. Combine the sugar, sifted flour and pistachio powder in a mixer bowl.
2. Add the chilled, cubed butter and mix in a mixer with a paddle attach-
ment until a sandy texture is obtained. The mixture will then come 
together and turn into a crumble.
3. Spread the streusel on a baking sheet lined with a perforated silicone 
mat. Freeze for a few minutes.
4. Bake it at 125 °C / 257 °F for 25 minutes. Then cool it down at room 
temperature.
Pistachio streusel
Ingredients
Cassonade brown sugar/
raw cane sugar
All-purpose flour
Antep pistachio powder
Dry butter 84%
Total weight: 360 g
90 g
90 g
90 g
90 g
 100%
25%
25%
25%
25%
41
Antep Travel Cakes
for 12 travel cakes
1. In a saucepan, heat the puree and glucose syrup to 40 °C / 105 °F.
2. Mix the sugar and pectin, gradually sprinkle the mixture into the warm 
puree while whisking. Bring everything to a boil.
3. Transfer the confit to a clean bowl, cover it with plastic wrap touching 
the surface and set aside until assembling.
Grapefruit confit
Ingredients
Pink grapefruit puree
Glucose/corn syrup
Sugar
Pectin NH
Total weight: 600 g
440 g
75 g
75 g
10 g
 100%
74%
12%
12%
2%
42
Antep Travel Cakes
for 12 travel cakes
1. In a saucepan, heat the milk and add the gelatin mass to 80 °С / 176 °F.
2. Gradually pour the hot liquid onto the praline and mix well. At this 
stage, the mixture will separate. Continue to mix until smooth, glossy 
and elastic texture.
3. Stabilize the emulsion by slowly adding the cold cream.
4. Process with a hand blender to perfect the emulsion.
5. Transfer the crémeux to a clean bowl, cover it with plastic wrap touching 
the surface and place in the fridge for 12 hours to stabilize.
Eggless pistachio whipped crémeux
Ingredients
Milk 3.2%
Gelatin mass
Pistachio praline Valrhona
Whipping cream 35%
Total weight: 613 g
50 g
18 g
365 g
180 g
 100%
8%
3%
60%
29%
43
Antep Travel Cakes
for 12 travel cakes
1. In a saucepan, bring the sugar and water to 115 °C / 239 °F and add the 
roasted nuts.
2. On low heat, mix the nuts constantly until the sugar crystallizes. Add 
a pinch of sea salt at the end of preparation.
3. Transfer the candied pistachios to a tray and allow them to cool them 
down at room temperature.
Candied pistachios
Ingredients
Antep roasted pistachios
Sugar
Water
Sea salt
Total weight: 250 g
150 g
75 g
25 g
1 pinch
 100%
60%
30%
10%
<1%
44
Antep Travel Cakes
for 12 travel cakes
1. Melt the chocolate. Add the clarified butter and the pistachio praline 
to it, mix well with a spatula.
2. Fold in the pistachio streusel, add the salt and mix until combined.
3. Spread the crunchy in the frame measuring 30x30 cm, placed on a tray 
lined with a silicone mat, and sprinkle with chopped pistachios. Freeze.
4. When frozen, cut out 5x14 cm rectangles and use them for assembling.
Crunchy pistachio layer
Ingredients
White chocolate Valrhona 
Opalys 33%
Clarified butter
Pistachio praline
Pistachio streusel
Sea salt
Total weight: 701 g
105 g
63 g
210 g
320 g
3 g
 100%
15%
9%
30%
46%
<1%
45
Antep Travel Cakes
for 12 travel cakes
1. Place the first sponge layer in a 30x30x5 cm frame.
2. Pour the grapefruit confit over it and spread it evenly with an offset 
spatula.
3. Then put the second sponge on top and press gently to level the 
layers. Place the preparation in the fridge overnight.
4. Then remove the frame and cut the cold cake layered with grapefruit 
confit into 5x14 cm rectangles.
5. Apply a bit of the grapefruit confit on top of each rectangle and smooth 
it out. Put it in the fridge to set.
6. Then place the frozen crunchy pistachio rectangles on top of the cake 
and press gently.
7. Using a 20 mm round piping tip, pipe a zigzag of the pistachio crémeux 
on top of the crunchy layer. Freeze.
Assembly
Ingredients
Chilled sponge cakes
Pink grapefruit confit
Crunchy pistachio rectangles
Stabilized pistachio crémeux
46
Antep Travel Cakes
for 12 travel cakes
1. Melt the chocolate to 45 °C / 113 °F, add the oil, pistachio paste and 
pistachio praline.
2. Process with a hand blender until smooth.
3. Use the icing at 35–38 °C / 95–100 °F.
Pistachio icing
Ingredients
White chocolate Valrhona 
Opalys 33%
Grapeseed oil
Pistachio paste Sosa
Pistachio praline Valrhona
Total weight: 1260 g
800 g
60 g
200 g
200 g
 100%
63%
5%
16%
16%
47
Antep Travel Cakes
for 12 travel cakes
1. Arrange the frozen travel cakes on a glazing rack placed on top of a 
tray and cover the cakes with the pistachio icing melted to 35–38 °C / 
95–100 °F.
2. Tap on the rack and let the excess glaze drip off.
3. Then transfer the cakes to a clean sheet of parchment paper. 
4. Before the icing sets, decorate the cakes with pistachio streusel and 
candied pistachios.
5. Let the travel cakes thaw at room temperature.
Glazing and decorating the cakes
Ingredients
Frozen assembled travel cakes
Pistachio icing
Pistachio streusel
Candied pistachios
48
Babka
With origins in Ukraine and Poland, the babka is a sweet 
bread product that is particularly notable for its braided shape. 
Its popularity also lies in its layers upon layers of filling, which 
intertwine with the wonderfully pillowy texture of the dough.
In my Babka recipe, a chocolate-hazelnut spread takes 
center stage. Handcrafted from toasted hazelnuts and rich 
dark chocolate, this filling is truly luxurious. The traditional 
Babka dough wraps itself around the filling, twisting and 
twirling to form a beautiful marble pattern, revealed once a 
slice is taken. The outside of the Babka is just as enticing, 
with its shiny glaze and coating of chopped hazelnuts and 
chocolate callets — a loaf of bread never looked so good.
49Babka
50Babka
51
1. Place all ingredients in the refrigerator the night before.
2. Place the sifted flour, sugar, salt, milk, eggs and fresh yeast into the bowl 
of the mixer and knead the dough on low speed with a hook attachment 
for 5 minutes.
3. When the dough has formed a ball, increase the speed and knead it for 
12–15 minutes more until smooth and elastic. The temperature of the 
dough should be 24–25 °C / 75–77 °F. 
4. Cut thechilled butter into cubes and add to the dough. Knead until the 
butter is incorporated into the mixture.
5. Put the dough on a silicone mat and use your hands to form it into a 
square shape.
6. Cover with cling film touching the surface of the dough and place it in 
the fridge for 12 hours to ferment.
Babka dough
Ingredients
All-purpose flour
Flour (13–15% protein) 
Sugar
Salt
Fresh yeast
Milk 2.5%
Whole eggs
Butter 82%
Total weight: 500 g
115 g
115 g
35 g
6 g
13 g
46 g
77 g
93 g
 100%
23%
23%
7%
1%
2%
9%
16%
19%
Babka
for 1 mold 8x23x8 cm
52
1. Toast the hazelnuts in a convection oven at 150 °C / 302 °F for 15 minutes 
and allow them to cool. 
2. Put the toasted hazelnuts and icing sugar in a food processor and 
grind until smooth — the mass should turn into a paste.
3. Meanwhile, melt the chocolate to 45 °C / 113 °F.
4. Add the melted chocolate to the nut paste and process until smooth.
5. The finished spread can be stored in an airtight container in the fridge 
for up to 7 days.
Chocolate–hazelnut spread
Ingredients
Hazelnuts
Icing sugar
Dark chocolate Valrhona 
Caraïbe 66%
Total weight: 150 g
50 g
50 g
50 g
 100%
33%
33%
33%
Babka
for 1 mold 8x23x8 cm
53
1. In a saucepan, mix the glucose syrup, water, brown sugar and Arabic 
gum. Place over medium heat and warm up while stirring with a spatula 
until all the ingredients dissolve.
2. Remove the saucepan from the heat and pour the glaze into a measur-
ing cup. Process with a hand blender until smooth.
3. Strain through a sieve in a clean bowl and let cool.
4. Store the glaze, covered with cling film, at room temperature until use.
Arabic gum glaze
Ingredients
Water 
Brown sugar
Glucose/corn syrup
Arabic gum 
Total weight: 147 g
56 g
56 g
25 g
10 g
 100%
38%
38%
17%
7%
Babka
for 1 mold 8x23x8 cm
54
1. Heat the chocolate–hazelnut spread to 35 °C / 95 °F.
2. Remove the cooled dough from the fridge and roll it out into a layer 
3 mm thick and 30 cm wide between two sheets of parchment paper.
3. Remove the top parchment paper from the dough and, using an offset 
spatula, spread the hazelnut-chocolate spread evenly over the entire 
surface. Sprinkle with coarsely chopped chocolate and hazelnuts.
4. Carefully roll the dough into a tight roll, separating it from the parch-
ment paper. 
5. Cut the roll lengthwise into 2 parts using a sharp knife.
6. Braid the dough, starting from the center, trying not to stretch the dough 
longer than the length of the mold.
7. Grease a cake pan 8x23x8 cm with butter and place babka in it. Allow 
to proof in a proofer or warm place for 2.5–3 hours at 26 °C / 79 °F, 
covered with cling film to prevent the dough from drying out.
8. Remove the cling film and bake for approximately 35 minutes in a 
preheated convection oven at 155 °C / 311°F, turning the cake pan 
around after 20 minutes.
9. Remove babka from the mold and brush it with Arabic gum glaze while 
still hot.
10. Cool the babka at room temperature and serve it the same day.
Assembly and glazing
Ingredients
Stabilized babka dough
Chocolate–hazelnut spread
Arabic gum glaze
Butter 82%
Chopped hazelnuts
Dark chocolate Valrhona Caraïbe 66% (callets)
10 g
40 g
30 g
Babka
for 1 mold 8x23x8 cm
55
Banoffee 
Tartlets
An elegant take on the well-loved banoffee pie, these 
Banoffee Tartlets are a sweet treat for a special occasion. 
The original dessert pie hails from Britain and is made from 
bananas, whipped cream and a luscious caramel sauce, 
layered on a buttery biscuit crust. My Banoffee Tartlets 
celebrate and put a spin on these classic flavors and textures. 
A silky vanilla Chantilly meets a caramel mirliton, a soft banana 
ganache and a gooey caramel, all on top of a rich oat-based 
shortcrust pastry. 
A minimalistic yet artistic chocolate decoration tops each 
Banoffee Tartlet. These individual desserts look modern 
and taste indulgent, filled with nostalgic, memorable flavors. 
Serve these tartlets to your guests or customers, and they’ll 
experience delight with each and every bite.
56Banoffee Tartlets
57Banoffee Tartlets
58
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Pour the powdered gelatin* into a clean container and add cold water. 
Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin to 
swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge for 
up to 2 days.
Gelatin mass
Ingredients
Powdered gelatin 200 Bloom
Cold water
Total weight: 49 g
7 g
42 g
 100%
14%
86%
* TIPS
 ɠ If you’re using gelatin leaves instead, take the same weight as you would 
with powdered gelatin and soak the leaves in cold water (the leaves 
should be fully covered with water).
 ɠ The gelatin leaves should absorb exactly the right amount of water they 
need in 15 minutes. Then squeeze them and use immediately.
59
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Pour the cream (1) and sugar into a saucepan and bring it to 80 °C / 176 °F.
2. Remove the saucepan from the heat, add gelatin mass and vanilla 
seeds with the pod itself. Mix with a whisk until the gelatin mass has 
dissolved. Cover the saucepan with cling film and let the mixture infuse 
for 30 minutes.
3. Place the mascarpone in a measuring cup.
4. Strain the warm vanilla-infused cream on top of the mascarpone. 
Process everything with a hand blender until smooth.
5. Add the remaining cold cream (2) and process with the hand blend 
again.
6. Cover the Chantilly cream with cling film touching the surface and place 
it in the fridge for 12 hours to stabilize.
Vanilla chantilly
Ingredients
Whipping cream 35% (1)
Whipping cream 35% (2)
Vanilla 
Gelatin mass
Sugar 
Mascarpone
Total weight: 466 g
200 g
200 g
1/5 pod
13 g
13 g
40 g
 100%
43%
43%
<1%
3%
3%
8%
60
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Combine oats, salt, sugar, sifted flour and baking powder in a food 
processor, and process until combined. Be careful not to over-grind 
the oats: some small particles should remain visible.
2. Cut the cold butter into small cubes, add it to the mixer bowl. Add the 
dry ingredients and mix with a paddle attachment until crumbly.
3. Add egg whites, and mix the dough just until combined. 
4. Shape the finished dough into a rectangle, wrap it in cling film and 
refrigerate for at least 3 hours, although overnight is preferred.
5. Roll out the stabilized dough between two sheets of parchment paper 
or acetate into a layer 3 mm thick.
6. Cut out 12 circles of dough measuring 10 cm in diameter. Place them 
into 8-cm tartlet molds and form the bases and borders of the tartlets. 
To do this, rotate the molds and slowly lower the dough into them, 
gently pushing downward and toward the sides of the molds. Make 
sure the joint between the bases and sides of the molds is neat and 
without any air pockets.
7. Cut off any excess dough and prick the tartlets with a fork. Place in the 
fridge (3–4 °C / 37–39 °F) for 1 hour to stabilize.
8. Bake in the oven, preheated to 160 °C / 320 °F, for around 20 minutes, 
minding the peculiarities of your oven, until golden brown.
9. Allow the tartlets to cool down at room temperature without removing 
them from the pans.
Oat shortcrust pastry
Ingredients
All-purpose flour
Oats
Salt
Dark brown sugar 
Baking powder
Butter 82% 
Egg whites
Total weight: 500 g
105 g
160 g
2 g
85 g
1.5 g
125 g
21 g
 100%
21%
32%
<1%
17%
<1%
25%
4%
61
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Add the sugar to a saucepan and let it caramelize over medium heat. 
Do not stir the caramel, otherwise the sugar will recrystallize. From 
time to time, shake the saucepan so that the sugar melts evenly.
2. Once the sugar has completely melted and starts to become gold in 
color, turn down the heat and keep an eye on the caramel to keep it 
from burning. The finished caramel should have a light brown color 
and a burnt sugar aroma.
3. Remove the saucepan from the heat, add the butter and stir well with 
awhisk.
4. Pour the caramel onto a silicone mat and let it cool down completely 
at room temperature.
5. Break the hardened caramel into pieces and grind it into powder in a 
food processor.
Caramel powder
Ingredients
Sugar 
Butter 82% 
Total weight: 105 g
100 g
5 g
 100%
95%
5%
62
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Mix the almond powder, cornstarch, baking powder, sugar and cinnamon 
powder in a bowl using a whisk.
2. Add eggs and whipping cream, and mix the batter with a whisk until 
smooth.
3. Cool the batter by placing it in the fridge for a couple of hours.
4. Place the baked tartlets on the tray lined with a silicone mat and fill each 
of them with around 20 g of mirliton.
5. Cut the banana into slices about 3–4 mm thick.
6. Place 3–4 banana slices on top of the mirliton and dip them in slightly.
7. Sprinkle the caramel powder on top using a fine sieve.
8. Bake in a preheated oven at 150 °C / 302 °F for around 8–10 minutes until 
golden brown.
9. Allow to cool down at room temperature.
Cinnamon mirliton
Ingredients
Almond powder
Cornstarch
Sugar
Baking powder 
Cinnamon powder 
Whipping cream 35%
Whole eggs
Banana
Caramel powder
Baked and chilled tartlets
Total weight: 551 g
70 g
10 g
70 g
1 g
10 g
70 g
70 g
150 g
100 g
 100%
13%
2%
13%
<1%
1%
13%
13%
27%
18%
63
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Combine milk, whipping cream, vanilla seeds, the vanilla pod itself and 
glucose syrup (2) in a saucepan and heat until the glucose has dissolved, 
stirring occasionally with a whisk. Remove from the heat, cover with a 
lid and let it infuse for 30 minutes.Then strain through a sieve.
2. Meanwhile, add the sugar and glucose syrup (1) to a saucepan and 
bring to 185 °C / 365 °F over medium heat. Do not stir the caramel, 
otherwise the sugar may recrystallize.
3. When the caramel reaches the desired temperature, remove the sauce-
pan from the heat and carefully pour in the mixture of warm cream and 
glucose, add salt. Stir vigorously until smooth using a whisk*.
4. Return the saucepan to the heat and cook it to 105 °C / 221 °F.
5. Remove the caramel from the heat and strain it into a measuring cup. 
Cover with cling film and allow it to cool to 70 °C / 158 °F.
6. Cut the butter into cubes and add to the caramel. Process with a hand 
blender until a smooth emulsion is formed.
7. Transfer the caramel to a clean container, cover with cling film and let it 
cool down at room temperature. The finished caramel can be stored in 
the fridge for up to 14 days.
Semi–liquid caramel
Ingredients
Sugar
Glucose/corn syrup (1)
Whipping cream 35%
Milk 3.2%
Glucose/corn syrup (2)
Vanilla
Sea salt
Butter 82%
Total weight: 266 g
45 g
48 g
93 g
23 g
23 g
1 pod
1 g
33 g
 100%
17%
18%
35%
9%
9%
<1%
<1%
12%
* TIP
 ɠ The caramel and cream produce lots of steam when combined, so be 
very careful to avoid splatters and steam burns.
64
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Place a metal tray or baking sheet in the freezer in advance.
2. Temper the chocolate and transfer it to a pastry bag. Make a small hole 
in it and draw thin lines on a cold tray. 
3. Using a metal scraper, cut the chocolate into decorations 9–10 cm long.
Chocolate decoration
Ingredients
Dark chocolate Valrhona Guanaja 70% 100 g
1. Separately melt the chocolate and cocoa butter in a microwave to 
45 °C / 113 °F.
2. Pour the melted chocolate into a measuring cup, add the cocoa butter. 
Process with a hand blender.
3. Before applying the velour to the tart, heat it to 40 °C / 104 °F.
Ingredients
Milk chocolate Valrhona 
Bahibe 46%
Cocoa butter
Total weight: 300 g
210 g
90 g
 100%
70%
30%
Velour mixture
65
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Puree the banana in a blender and add the banana puree to a saucepan. 
Bring to 70 °C / 160 °F.
2. Meanwhile, melt the chocolate in a microwave.
3. Pour the hot banana puree over the chocolate and process with a hand 
blender until smooth and shiny, being careful not to introduce any air 
bubbles.
4. Use the ganache straightaway to fill the tartlets.
Soft banana ganache
Ingredients
Banana
Milk chocolate Valrhona 
Tanariva 33%
Total weight: 200 g
110 g
90 g
 100%
55%
45%
66
Banoffee Tartlets
for 12 tartlets d=8 cm
1. Transfer the banana ganache to a piping bag and pipe around 20 g into 
each tartlet. Put the tartlets in the fridge for at least 30 minutes to allow 
the ganache to set.
2. Place the stabilized Chantilly in the bowl of a stand mixer and whip on 
medium speed with the whisk attachment until soft peaks form.
3. Transfer the whipped Chantilly to a pastry bag fitted with a rose petal tip 
d=10 mm and pipe a wavy wreath along the edge of the tartlets. Freeze 
for at least 1 hour until the Chantilly is hard.
4. Pour the velour, which is at 40 °C / 104 °F, into the spray gun and apply 
it to the frozen Chantilly decoration at a distance of around 20–25 cm.
5. Transfer the semi-liquid caramel into a piping bag, make a small cut and 
fill in the center of the tartlets.
6. Garnish the tartlets with chocolate decoration.
7. Store the tartlets in the fridge for up to 48 hours.
Assembling, coating and decorating 
the tartlets
Ingredients
Tartlets filled with baked mirliton
Soft banana ganache
Stabilized vanilla Chantilly
Stabilized semi-liquid caramel
Velour mixture
Chocolate decoration
67
Calla 
Gourmet 
Cookies
“A balanced diet is a cookie in each hand.” — Barbara 
Johnson. Truer words have never been spoken. And when it 
comes to my Calla Gourmet Cookies, a cookie in each hand 
may not quite be enough.
A moist, chewy cookie makes up the heart of this delicious 
comforting treat. Buttery, chocolate and filled with hints of 
vanilla, it’s sure to satisfy just about anyone’s sweet tooth. 
Glossy dollops of almond praline top these cookies and add 
a gorgeously luxurious mouthfeel to the product. And for that 
extra crunch, a scattering of candied hazelnuts decorates 
each cookie.
Nutty and chocolatey, my Calla Gourmet Cookies are 
wonderfully simple yet a real crowd-pleaser.
68Calla Gourmet Cookies
69
Calla Gourmet Cookies
for 10 cookies 80 g each
1. Pour the powdered gelatin into a clean container and add cold water. 
Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin to 
swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge for 
up to 2 days.
Gelatin mass
Ingredients
Powdered gelatin 200 Bloom
Cold water
Total weight: 14 g
2 g
12 g
 100%
14%
86%
* TIPS
 ɠ If you’re using gelatin leaves instead, take the same weight as you would 
with powdered gelatin and soak the leaves in cold water (the leaves 
should be fully covered with water). 
 ɠ The gelatin leaves should absorb exactly the right amount of water they 
need in 15 minutes. Then squeeze them and use as required.
70
Calla Gourmet Cookies
for 10 cookies 80 g each
1. Put the whipping cream, the condensed milk, the butter, the sea salt 
and vanilla seeds into a saucepan and bring to 90 °C / 194 °F. Take the 
saucepan off the heat, cover it with a lid and set it aside.
2. Meanwhile, pour water, sugar and glucose syrup in a separate sauce-
pan and bring everything to a boil. Then mix with a silicone spatula and 
continue cooking the caramel up to 185–187 °C / 365–369 °F.
3. Switch off the induction and pour half of the hot cream mixture into the 
caramel, constantly stirring it with a spatula. Then turn the heat on and 
add the rest of the cream. 
4. Reheat the caramel to 105 °C / 221 °F, stirring well.
5. Take the caramel off the heat, add citric acid solution (citric acid + water 
in a 1:1 ratio) and the gelatin mass, and mix again.
6. Strain the caramel into a measuring cup and process the mixture with a 
hand blender until smooth.
7. Pour the caramel into a bowl, cover it with cling film touching the surface 
and leave it to stabilize at room temperature for 6 hours minimum, better 
overnight.
Soft caramelIngredients
Glucose/corn syrup
Sugar
Whipping cream 35%
Water 
Butter 82%
Sea salt
Gelatin mass
Citric acid solution
Condensed milk
Vanilla
Total weight: 280 g
40 g
40 g
113 g
17 g
35 g
1 g
10 g
0.7 g
23 g
1/2 pod
 100%
14%
14%
40%
6%
13%
<1%
4%
<1%
8%
<1%
71
Calla Gourmet Cookies
for 10 cookies 80 g each
1. Combine softened butter, brown and regular sugar in a bowl of the 
stand mixer. Mix with a paddle attachment on medium speed until 
smooth.
2. In a separate bowl, mix together the flour and baking powder (both 
sifted), salt and vanilla seeds. Gradually add the dry ingredients and 
eggs to the butter mixture and mix on low speed until smooth.
3. Add chopped dark chocolate and mix with a spatula to distribute them 
evenly within the dough.
4. Divide the dough into 10 pieces (around 80 g each) and form cookies 
out of them. Place the preparations on a baking sheet lined with a per-
forated silicone mat.
5. Bake in the oven, preheated to 180 °C / 356 °F, for around 8 minutes. 
The finished cookies should have golden edges and a soft center. 
6. Leave the cookies to cool down at room temperature without removing 
them from the baking tray.
Cookie dough
Ingredients
Butter 82%
Brown sugar
Sugar
All-purpose flour
Sea salt
Baking powder
Whole eggs
Dark chocolate Valrhona 
Caraïbe 66%
Vanilla
Total weight: 784 g
110 g
110 g
110 g
225 g
1.5 g
2 g
50 g
175 g
1/2 pod
 100%
14%
14%
14%
29%
<1%
<1%
6%
23%
<1%
72
Calla Gourmet Cookies
for 10 cookies 80 g each
1. Toast the nuts at 140 °C / 284 °F for 25–30 minutes. Let them cool 
down at room temperature. Do not remove the skin.
2. Cook the sugar and glucose syrup in a saucepan to an amber color 
(bring them to 180–185 °С / 356–365 °F without stirring).
3. Pour the caramel on a silicone mat and spread it evenly.
4. Put the dry vanilla pod on top of the caramel to make it more flavorful. 
Let the caramel cool down completely at room temperature. 
5. Put the caramel, toasted nuts and sea salt in a food processor and blend 
into a paste. 
6. Transfer the finished praline to a piping bag fitted with a 6-mm round tip 
and keep it at room temperature until use.
Hazelnut and almond praline
Ingredients
Toasted hazelnuts
Toasted almonds
Sugar 
Glucose/corn syrup
Sea salt 
Dry vanilla
Total weight: 360 g
126 g
126 g
66 g
40 g
2 g
1 pod
 100%
35%
35%
18%
11%
<1%
73
1. Arrange the hazelnuts on a tray lined with a silicone mat and toast in a 
convection oven at 150 °C / 302 °F for 15 minutes, then allow to cool.
2. In a saucepan, bring the water and sugar to 118 °С / 244 °F on medium 
heat. Reduce the heat and add the nuts all at once. Mix well with a spatula 
until the syrup crystallizes around the nuts. 
3. Increase the heat and cook the nuts until the sugar starts to melt and 
caramelize. Reduce the heat to low and mix the nuts until all the sugar 
has dissolved and the nuts are evenly coated.
4. Remove the saucepan from the heat and add the butter, mix well with a 
spatula. 
5. Transfer the nuts to a baking tray lined with a silicone mat and separate 
them. Let the nuts cool down at room temperature.
Caramelized hazelnuts
Ingredients
Toasted hazelnuts 
Sugar
Water
Butter 82%
Total weight: 317 g
200 g
82 g
30 g
5 g
 100%
63%
26%
9%
2%
Calla Gourmet Cookies
for 10 cookies 80 g each
74
1. Pipe several praline drops on top of the cookies.
2. Transfer the caramel to a piping bag fitted with a 6-mm round tip and 
pipe 3–4 drops in between the praline.
3. Decorate the cookies with halves of caramelized hazelnuts.
Decorating the cookies 
Ingredients
Chilled baked cookies
Hazelnut and almond praline
Caramelized hazelnuts
Stabilized soft caramel
Calla Gourmet Cookies
for 10 cookies 80 g each
75
Chocolate 
Éclairs
As someone who has spent countless hours perfecting the 
art of pastry making, one of my all-time favorite desserts to 
prepare is the classic French chocolate éclair. 
My Chocolate Éclairs are a true work of art, combining 
light and airy choux pastry with rich and creamy chocolate 
crémeux, topped off with a smooth and glossy chocolate glaze. 
A crunchy cocoa streusel adds the perfect finishing touch.
For me, making chocolate éclairs is what professional 
pastry-making is all about. From the delicate piping of the 
choux pastry to crafting the decadent chocolate filling, every 
step is a reflection of my passion for pastry. And when I see 
the smiles on my people’s faces as they savor each bite of my 
chocolate éclairs, I know that all the hard work was worth it.
76Chocolate Éclairs
77
1. Pour water into a saucepan, add the glucose syrup and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix sugar (2) and pectin NH.
4. Add the mixture of pectin and sugar (2) to the saucepan with water, 
glucose and sugar (1).
5. Bring everything to a boil.
6. Add the citric acid (if it is unavailable, 0.3 g of citric acid powder can be 
replaced by 3 g of lemon juice). Mix.
7. Let the mixture simmer over medium heat for about 3 minutes.
8. Strain the glaze into a clean container and put it in the fridge.
9. Leave the neutral glaze to stabilize in the fridge at 4 °C / 39 °F for at 
least 6 hours.
Neutral glaze
Ingredients
Water
Sugar (1)
Sugar (2)
Pectin NH
Glucose/corn syrup
Citric acid powder
Total weight: 306 g
135 g
114 g
18 g
6 g
33 g
0.3 g
 100%
44%
37%
6%
2%
11%
<1%
Chocolate Éclairs
for 30 éclairs 13 cm long
78
1. Put the saucepan with the butter, water, milk, sea salt and sugar over low 
heat, stirring the mixture occasionally with a whisk.
2. When the butter melts completely, increase the heat and bring the 
mixture to a strong boil. 
3. Remove the hot mixture from the heat, transfer it to the bowl of a stand 
mixer and add all the sifted flour at once. Mix well with a paddle attach-
ment until well combined. 
4. To make sure that all the starch has swelled, place the choux paste back 
on the stove and heat it for 2 minutes over low heat, stirring actively with a 
silicone spatula. The paste should not stick to the sides of the saucepan. 
5. Transfer the choux paste to the mixer bowl and start mixing it with a 
paddle attachment, cooling it down to 45 °C / 113 °F. 
6. When the choux paste has reached the required temperature, gradual-
ly, in small portions, start to add the eggs*, continuing to mix the choux 
paste at low speed.
Choux paste
Ingredients
Water
Milk 2.5%
Butter 82%
Sea salt
Sugar
All-purpose flour
Whole eggs
Total weight: 1440 g
250 g
250 g
220 g
5 g
10 g
275 g
400 g
 100%
18%
18%
16%
<1%
<1%
20%
28%
Chocolate Éclairs
for 30 éclairs 13 cm long
* TIP
 ɠ The texture of the finished choux paste is checked visually, that’s why 
you might need a little less egg mixture than is mentioned in the recipe. 
The choux paste should be smooth, homogeneous, glossy, and fall off 
the paddle as a ribbon.
79
1. Transfer the choux paste to a pastry bag fitted with an Open Star tip 
16 mm in diameter. The pastry bag should be 2/3 full.
2. Pipe the éclairs 12.5–13 cm long (~35 g each) at a distance of 1–1.5 cm 
onto a Teflon-coated baking sheet or a perforated silicone mat. 
3. Use a knife to remove air bubbles, if any, on the surface of the éclairs.
4. Spray each éclair with grease spray (vegetable oil). Then use a sieve to 
dust the éclairs with the dextrose powder slightly to protect them from 
bursting.
5. Put the finished éclairs in the freezer until they freeze completely. Éclairs 
can be stored frozen for up to 14 days. After freezing, put them into an 
airtight container to protect them from drying out.
Piping the éclairs
Ingredients
Choux paste
Dextrose powder
Grease spray 
Sufficient quantity
Chocolate Éclairs
for 30 éclairs 13 cm long
80
1. Bake the frozen éclairs in the oven, preheated to 165 °C / 329 °F, for 
45–50 minutes. The éclairs should have a uniform golden-brown 
color and a crust on the outside, yet be slightly moist inside. 
2. Cool the éclairs down at room temperature.
Baking the éclairs
Ingredients
Piped frozen éclairsChocolate Éclairs
for 30 éclairs 13 cm long
* TIP
 ɠ Baked éclairs can be frozen and stored at -18 °C / -0.4 °F for no 
longer than 14 days. When needed, defrost them at 150 °C / 302 °F 
for 5 minutes.
81
1. Add the milk and the whipping cream to the saucepan, and bring it to 
a boil.
2. In a bowl combine the sugar with the egg yolks and mix them together 
with a whisk.
3. Gradually pour the hot milk and cream onto the egg yolk mixture and 
mix with a whisk. 
4. Then transfer everything back to the saucepan and cook over low 
heat until the mixture reaches 83 °C / 181 °F. Stir constantly to prevent 
scorching.
Basic crème anglaise
Ingredients
Milk 2.5%
Whipping cream 35%
Egg yolks
Sugar
Total weight: 1300 g
500 g
500 g
200 g
100 g
 100%
38%
38%
16%
8%
Chocolate Éclairs
for 30 éclairs 13 cm long
82
1. Melt the chocolate to 45 °C / 113 °F in the microwave. 
2. Gradually pour the hot crème anglaise onto the melted chocolate, 
mixing it with a spatula to create an emulsion. 
3. Then blend the mixture with a hand blender for 2 minutes to make a 
perfect emulsion.
4. Cover the crémeux with cling film and leave it to crystallize in the 
fridge for 12 hours.
Chocolate crémeux
Ingredients
Cooked basic crème anglaise 
Dark chocolate Valrhona 
Araguani 72%
Total weight: 1375 g
1000 g
375 g
 100%
73%
27%
Chocolate Éclairs
for 30 éclairs 13 cm long
83
1. Melt the chocolate and the cocoa butter to 45 °C / 113 °F and mix with 
the whisk.
2. Place water (1), sugar and glucose syrup in a saucepan. Cook everything 
to 103 °C / 220 °F. 
3. Add the sweetened condensed milk to the ready sugar syrup and mix it 
until fully incorporated.
4. Pour the sugar syrup with condensed milk over the melted chocolate 
and cocoa butter. Mix with a spatula. 
5. Meanwhile, place the neutral glaze with water (2) into the saucepan and 
bring to a boil.
6. Pour the neutral glaze over the chocolate mixture. Process with a hand 
blender to make a perfect emulsion. 
7. Cover the glaze with cling film and place it in the fridge for 12 hours 
before using.
Chocolate glaze
Ingredients
Water (1)
Sugar
Glucose/corn syrup
Sweetened condensed milk
Dark chocolate Valrhona 
Caraïbe 66%
Cocoa butter
Neutral glaze
Water (2)
Total weight: 1207 g
112 g
150 g
188 g
150 g
240 g
37 g
300 g
30 g
 100%
9%
13%
15%
13%
20%
3%
25%
2%
Chocolate Éclairs
for 30 éclairs 13 cm long
84
1. Process the sugar with the almond powder and the cocoa nibs in a 
food processor until the cocoa nibs are ground into powder. 
2. Then transfer everything to a bowl of stand mixer. Add the cold butter, 
flour and salt. Mix everything with a paddle attachment until a crumbly 
texture. 
3. Spread the streusel onto a silicone sheet and freeze it for 10–15 minutes 
before baking.
4. Bake the streusel at 140 °C / 284 °F for 18–20 minutes. 
5. After baking, let the streusel cool down at room temperature.
Cocoa streusel
Ingredients
Brown sugar
All-purpose flour
Roasted almond powder
Cocoa nibs
Butter 82%
Sea salt
Total weight: 328 g
82 g
82 g
40 g
40 g
82 g
1.5 g
 100%
25%
25%
12%
12%
25%
1%
Chocolate Éclairs
for 30 éclairs 13 cm long
85
1. Melt the chocolate to 45 °C / 113 °F in the microwave. 
2. Place cocoa nibs, sea salt, cocoa streusel, and feuilletine in a bowl.
3. Add melted chocolate and mix until the mixture is fully covered in 
chocolate. 
4. Spread the crunchy mixture in the frame measuring 35x25 cm using an 
offset spatula. When the layer has been formed, remove the frame and 
put the layer into the freezer until completely frozen. 
5. Then transfer the frozen crunchy layer on the cutting board and cut it 
into strips 8 cm long and 1 cm wide. The size of the strips can be modi-
fied depending on the size of your baked éclairs.
Pressed chocolate crunchy layer
Ingredients
Cocoa nibs
Sea salt
Baked cocoa streusel
Feuilletine (wafer crumbs)
Dark chocolate Valrhona 
Araguani 72%
Total weight: 339 g
38 g
1 g
140 g
50 g
110 g
 100%
12%
<1%
41%
15%
32%
Chocolate Éclairs
for 30 éclairs 13 cm long
86
1. Using a needle piping tip, make a hole from one side of the éclair, 
big enough to put the crunchy layer inside.
2. Then make one hole in the bottom part of the éclair to be able to fill 
it with the chocolate crémeux. 
3. Insert the crunchy layer into each éclair from the side.
4. Transfer chocolate crémeux to a piping bag. Fill the éclairs with the 
chocolate crémeux through the bottom hole. Then put the éclairs 
in the fridge.
5. Warm the chocolate glaze to 25–26 °C / 77–79 °F and blend it with 
a hand blender to ensure smooth texture without air bubbles. 
6. Dip the éclairs into the glaze, lift them up and let the glaze drip. Then 
remove the excess glaze with your finger. 
7. Decorate the éclairs with the baked cocoa streusel.
Assembly and decoration
Ingredients
Baked éclairs
Stabilized chocolate crémeux
Frozen crunchy layer strips
Stabilized chocolate glaze
Baked cocoa streusel
Chocolate Éclairs
for 30 éclairs 13 cm long
87
Entremet 
Racine
My Entremet Racine is the very definition of indulgence. 
Filled with creamy and chocolatey goodness, this rich dessert 
is simply irresistible. The crunchy nutty base is dense and rich 
with cocoa flavor — but that’s only the start of it. A layer of 
Sacher sponge forms the center of the pastry, seducing you 
with its melt-in-the-mouth texture. The luxury continues with a 
sweet white chocolate crémeux and a silky cocoa nib mousse, 
both made with lashings of cream and chocolate.
A beautiful shiny chocolate glaze coats the surface of my 
Entremet Racine, and a dusting of cocoa nibs signals the 
chocolatey delight that awaits you. With this one, there is 
pleasure in every single bite.
88Entremet Racine
89Entremet Racine
90
Entremet Racine
for 2 cakes d=18 cm
1. Pour the powdered gelatin into a clean container and add cold water. 
Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin to 
swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge for 
up to 2 days.
Gelatin mass
Ingredients
Powdered gelatin 200 Bloom
Cold water
Total weight: 175 g
25 g
150 g
 100%
14%
86%
* TIPS
 ɠ If you’re using gelatin leaves instead, take the same weight as you would 
with powdered gelatin and soak the leaves in cold water (the leaves 
should be fully covered with water). 
 ɠ The gelatin leaves should absorb exactly the right amount of water they 
need in 15 minutes. Then squeeze them and use immediately.
91
1. Pour water into a saucepan, add the glucose syrup and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix sugar (2) and pectin NH.
4. Add the mixture of pectin and sugar (2) to the saucepan with water, glu-
cose and sugar (1).
5. Bring everything to a boil.
6. Add the citric acid (if it is unavailable, 0.1 g of citric acid powder can be 
replaced by 1 g of lemon juice). Mix.
7. Let the mixture simmer over medium heat for about 3 minutes.
8. Strain the glaze into a clean container and put it in the fridge.
9. Leave the neutral glaze to stabilize in the fridge at 4 °C / 39 °F for at 
least 6 hours.
Neutral glaze
Ingredients
Water
Sugar (1)
Sugar (2)
Pectin NH
Glucose/corn syrup
Citric acid powder
Total weight: 102 g
45 g
38 g
6 g
2 g
11 g
0.1 g
 100%
44%
37%
6%
2%
11%
<1%
Entremet Racine
for 2 cakes d=18 cm
92
1. Put the almond paste and sugar (1) in the mixer bowl, add the egg yolks 
and the egg whites (2), mix with a whisk attachment until combined. Then 
whip until the mixture reaches a ribbon stage.
2. Melt the chocolate to 40–45 °C / 104–113 °F and set it aside.
3. In a separate mixing bowl, whip the egg whites (1) while adding sugar (2) 
little by little.
4. In a clean bowl, mix a small portion of whipped egg whites with melted 
chocolate and oil using a whisk until a homogeneous airy mass is obtained.
5. Add the mixture of almond paste and egg yolks and stir until smooth.
6. Add the sifted flourand fold it in carefully.
7. Finally, add the rest of the whipped egg whites and mix the batter with a 
spatula.
8. Pour the sponge batter into 2 cake rings d=16 cm (use 230 g of batter per 
ring) and smooth it with an offset spatula. 
9. Bake the sponge for 10–15 minutes in the oven, preheated to 170 °C / 338 °F.
10. Leave the baked sponge at room temperature for about an hour until it 
cools completely without unmolding it.
Sacher sponge 
Ingredients
Almond paste 70%
Sugar (1)
Egg yolks
Odorless oil 
All-purpose flour 
Egg whites (1)
Egg whites (2)
Sugar (2)
Dark chocolate Valrhona 
Guanaja 70%
Total weight: 479 g
150 g
17 g
37 g
25 g
30 g
100 g
40 g
30 g
50 g
 100%
31%
4%
8%
5%
6%
21%
8%
6%
11%
Entremet Racine
for 2 cakes d=18 cm
93
1. Mix milk, cream and vanilla seeds in a saucepan and bring to a boil.
2. In a clean bowl, beat the egg yolks and sugar. Add to the cream mixture 
and bring everything to 83–85 °C / 181–185 °F, stirring constantly with 
a whisk. 
3. Use immediately.
Crème anglaise
Ingredients
Milk 3.2%
Whipping cream 35%
Egg yolks
Sugar
Vanilla
Total weight: 193 g
110 g
45 g
35 g
3 g
1 pod
 100%
57%
23%
18%
2%
<1%
Entremet Racine
for 2 cakes d=18 cm
1. Place the chocolate in a measuring cup and strain the hot crème anglaise 
over it. Add the gelatin mass and stir with a spatula until the gelatin has 
dissolved. Process with a hand blender to get a perfect emulsion.
2. Pour the crémeux into the cake rings on top of the sponge (use 150 g 
crémeux per ring) and place in the freezer until completely frozen.
Intense vanilla Opalys crémeux
Ingredients
Crème anglaise
Gelatin mass
White chocolate Valrhona 
Opalys 33%
Baked Sacher sponge
Total weight: 315 g
160 g
15 g
140 g
 100%
51%
5%
44%
94
1. Grind cocoa nibs into powder in a food processor and transfer to a 
clean bowl.
2. Add the praline and crispy wheat flakes.
3. Melt the chocolate and pour it into the cocoa nibs and praline mixture. 
Stir until smooth with a silicone spatula.
4. Place two cake rings d=16 cm on a tray, lined with a silicone mat. Spread 
the crunchy mixture in an even layer in the rings, smooth it with an offset 
spatula and put in the freezer until hardened*.
Crunchy base
Ingredients
Milk chocolate Valrhona 
Jivara 40%
50% Crunchy almond-hazelnut 
praliné Valrhona
Crispy wheat flakes cereal 
Cocoa nibs
Total weight: 225 g
55 g
130 g
20 g
20 g
 100%
24%
58%
9%
9%
Entremet Racine
for 2 cakes d=18 cm
* TIP
 ɠ Alternatively, you can apply the crunchy mixture to a silicone mat and 
freeze it. Once hardened, you can cut out discs using a metal ring 
d=16 cm.
95
1. In a saucepan, mix the cream (1) with cocoa nibs and bring almost to a 
boil. Remove the saucepan from the heat, cover with a lid and leave to 
infuse for 30 minutes.
2. Strain and weigh the infused cream. Add extra cream if needed to 
restore the initial weight of the cream (225 g).
3. Pour the infused cream into a saucepan, add glucose syrup and heat to 
60 °C / 140 °F.
4. Meanwhile, add milk and dark chocolate to a measuring cup and melt 
them in a microwave.
5. Pour the warm cream mixture over the chocolate and process 
everything with a hand blender until smooth. Cover with cling film 
touching the surface and allow to cool to 35 °C / 95 °F.
6. Pour the cream (2) in the mixer bowl and whip with a whisk attachment 
into soft peaks.
7. Transfer the chocolate mass to a clean bowl and add the whipped 
cream in several lots, gently mixing the mousse with a whisk.
Dark chocolate and cocoa nibs mousse
Ingredients
Whipping cream 35% (1)
Cocoa nibs 
Glucose/corn syrup
Dark chocolate Valrhona 
Illanka 63%
Milk chocolate Valrhona 
Jivara 40%
Whipping cream 35% (2)
Whipping cream 35% 
to add after infusion
Total weight: 893 g
225 g
40 g
37 g
230 g
37 g
324 g
Sufficient quantity
 100%
25%
5%
4%
26%
4%
36%
Entremet Racine
for 2 cakes d=18 cm
96
1. Prepare 2 metal rings d=18 cm by wrapping their bottoms with cling 
film. Line the sides of the rings with a strip of acetate film and place the 
rings on a tray or baking sheet.
2. Transfer the mousse to a piping bag and pipe half of it into molds (use 
200 g per ring). Place the frozen sponge and crémeux layers with the 
sponge facing up in the center of the molds. Lightly press the sponge 
so that it sinks slightly into the mousse.
3. Fill the molds with the rest of the mousse, distributing it evenly. Level 
the surface with an offset spatula.
4. Place the crunchy base on top. Clean off any excess mousse with an 
offset spatula and put the cakes in the freezer for at least 8 hours.
Assembly
Ingredients
Dark chocolate and cocoa nibs mousse
Frozen crunchy bases
Frozen sponge and crémeux layers
Entremet Racine
for 2 cakes d=18 cm
97
1. Mix the whipping cream and cocoa powder in a saucepan, stir with a 
whisk and bring to 40 °C / 104 °F.
2. Combine water, sugar and glucose syrup in a saucepan and bring to 
110 °C / 230 °F, stirring with a spatula.
3. In a measuring cup, combine the warm cream and cocoa powder mix-
ture with the syrup, add neutral glaze and gelatin mass, and process 
with a hand blender until smooth.
4. Cover the glaze with cling film touching the surface and allow it to cool 
in the fridge (at 4 °C / 39 °F) to stabilize.
Chocolate glaze
Ingredients
Whipping cream 35%
Cocoa powder
Water
Sugar
Glucose/corn syrup
Neutral glaze 
Gelatin mass
Total weight: 1210 g
250 g
100 g
130 g
350 g
120 g
100 g
160 g
 100%
21%
8%
11%
29%
10%
8%
13%
Entremet Racine
for 2 cakes d=18 cm
98
1. Remove the cake from the mold and place it on a wire rack. 
2. Pour the chocolate glaze (at 27 °C / 80 °F) on top, creating an even 
layer, and let the excess glaze drain. Repeat with the second cake.
3. Using two offset spatulas, transfer the cake to a cake stand or plate and 
decorate with cocoa nibs.
4. Place the finished cakes in the fridge to defrost for a couple of hours 
before serving.
Unmolding, coating and decorating the cakes
Ingredients
Frozen assembled cakes
Stabilized chocolate glaze
Cocoa nibs
 
40 g
Entremet Racine
for 2 cakes d=18 cm
99
Flan à la 
Vanille
All pastry chefs need a few classic recipes up their sleeve. 
For me, that’s my Flan à la Vanille — a deep-filled vanilla tart 
that is simple yet successful in its composition. 
The Flan à la Vanille has been popular in France for 
hundreds of years, but its disputed origins can be traced all 
the way back to Ancient Rome. Centuries of approval have 
allowed this traditional dessert to land in the pastry showcases 
of countless patisseries. 
A buttery shortcrust pastry case meets a delightfully silky 
custard made wonderfully rich with plenty of vanilla and cream. 
To top it all off, a caramelized layer tops the product, forming a 
heavenly layer of golden sweetness.
100Flan à la Vanille
101Flan à la Vanille
102
1. First, prepare all the ingredients. Combine water, milk powder and salt 
and mix with a whisk. Sift the flour. Make sure your butter has been 
chilled and cut into cubes. 
2. Add the sifted flour, sugar and butter to a mixer bowl. 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 yolks and the water-milk powder mixture. Mix the dough 
until a homogeneous and pliable texture is obtained.
4. Roll out the dough into a layer 2.5 mm thick between 2 parchment 
paper sheets. 
5. Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for at least 
3 hours. This will allow the dough to become nice and flexible. 
6. Place two rings 18 cm in diameter and 6 cm high on a tray lined with a 
silicone mat. Cut out two 32-cm diameter circles from the dough. Place 
the dough circles in the metal rings and form the pie shells. To do this, 
rotate the rings and slowly lower the dough into them, gently pressing 
down and towards the edges of the rings. Make sure the seam between 
the bottom and sides is even and without air pockets.Trim off the excess 
dough with a sharp knife.
7. Place the molds in the freezer until completely frozen.
Pâte à foncer
Ingredients
All-purpose flour
Butter 82%
Water
Milk powder 0%
Salt
Sugar
Eggs yolks 
Total weight: 514 g
250 g
187 g
50 g
5 g
7 g
5 g
10 g
 100%
49%
36%
10%
1%
1%
1%
2%
Flan à la Vanille
for 2 pies d=18 cm
103
1. Add the sugar to a saucepan and let it caramelize over medium heat. Do 
not stir the caramel, otherwise the sugar will recrystallize. From time to 
time, shake the saucepan so that the sugar melts evenly.
2. Once the sugar has completely melted and starts to become gold in 
color, turn down the heat and keep an eye on the caramel to keep it 
from burning. The finished caramel should have a light brown color and 
a burnt sugar aroma.
3. Remove the saucepan from the heat, add the butter, salt and vanilla 
seeds, and stir well with a whisk.
4. Pour the caramel onto a silicone mat and let it cool down at room 
temperature.
5. Break the cooled, hardened caramel into pieces. Grind it into a powder 
using a food processor.
Caramel powder
Ingredients
Sugar 
Vanilla
Butter 82% 
Salt
Total weight: 121 g
106 g
1/2 pod
14 g
1 g
 100%
88%
<1%
12%
<1%
Flan à la Vanille
for 2 pies d=18 cm
104
1. Combine milk, cream, sugar, cornstarch and vanilla seeds in a 
saucepan and bring to a boil, whisking constantly. Cook the mixture 
for another minute after the first bubbles appear. Remove from the 
heat.
2. Process the mixture with a hand blender until you get a smooth and 
shiny texture. Use it immediately.
Flan mixture
Ingredients
Milk 2.5%
Whipping cream 35%
Vanilla 
Sugar
Cornstarch
Total weight: 2520 g
1000 g
1000 g
1 pod
400 g
120 g
 100%
40%
40%
<1%
16%
4%
Flan à la Vanille
for 2 pies d=18 cm
105
1. Stir the flan mixture with a whisk.
2. Place the molds with frozen pie shells on a baking sheet and fill them 
with the flan mixture (use 1200 g per mold).
3. Place the filled molds in the fridge for at least 3 hours to let the skin form 
on top of the flan mixture.
4. Bake in the oven, preheated to 170 °C / 338 °F, for around 40 minutes.
5. Take the flans out of the oven and sprinkle the caramel powder on top 
using a sieve.
6. Place the flans in the oven for another 2 minutes to caramelize.
7. Allow to cool down at room temperature without removing from the 
molds.
8. Then unmold the dessert and place it in the fridge for at least 3 hours to 
set completely. 
9. Store the flan in the fridge and serve cold.
Assembling and baking the pies
Ingredients
Frozen pie shells
Flan mixture
Caramel powder
Flan à la Vanille
for 2 pies d=18 cm
106
Inka Travel 
Cakes
Known as a “gâteau de voyage” in French, a travel cake is specifically 
designed to be portable — easy to transport from A to B. Filled with 
delicious chocolate flavors, my Inka Cakes are small, individually sized 
treats that you can bring along with you anywhere.
The heart of each travel cake comprises a heavenly gluten-free 
chocolate sponge cake, made with roasted almond powder and 80% 
dark chocolate. A silky chocolate caramel ganache tops the sponge, 
adding a gorgeously gooey texture. A dark chocolate shell coats each 
cake, with a few nibs of roasted almond and cocoa adding a rich 
crunch to the product. A slither of gold leaf adds the final touch to this 
elegant pastry creation.
Small yet mighty, my Inka Travel Cakes are the perfect 
accompaniment to any adventure (but just as delicious when 
enjoyed at home!).
107Inka Travel Cakes
108
Inka Travel Cakes
for 12 travel cakes
1. Mix the almond powder, caster sugar and room temperature whole 
eggs in a food processor or in a stand mixer with a paddle attachment 
for 4 minutes. The mixture should be smooth. 
2. Melt the butter with the chocolate to 45 °C / 113 °F and add to the previ-
ous mixture. Mix for 4 minutes more. 
3. Then whip the egg whites with the regular sugar into a light and stable 
meringue.
4. Gently fold the meringue into the chocolate batter with a silicone spatula. 
5. Then pour the batter into a baking mold Flexipan Inspiration Guy De-
marle 22x22x4.5 cm and spread it with a spatula. Bake at a temperature 
of 170 °C / 338 °F for 20–25 minutes. 
6. Check the doneness of the sponge cake by piercing it with a knife. If the 
knife comes out clean, the cake is ready. 
7. Cool the sponge cake down at room temperature. Then wrap it with 
cling film and put it in the fridge overnight.
Moist gluten–free chocolate P125 sponge 
cake
Ingredients
Roasted almond powder 
Caster sugar 
Dry butter 84% 
Whole eggs 
Egg whites 
Sugar 
Dark chocolate Valrhona Coeur 
de Guanaja P125 80%
Total weight: 1140 g
245 g
200 g
100 g
365 g
80 g
50 g
100 g
 100%
21%
18%
9%
32%
7%
4%
9%
109
Inka Travel Cakes
for 12 travel cakes
1. Warm the cream with the glucose syrup and the salt to 80 °C / 176 °F, 
cover the mixture with cling film and set it aside. 
2. Make the caramel by gradually caramelizing the sugar in a saucepan. 
First, add a part of sugar to the saucepan, melt it until the sugar starts 
turning golden, and then add the next portion of sugar. Do not add the 
next portion of sugar until the previous has melted completely. 
3. When all the sugar melts and turns amber, gradually add the melted 
clarified butter to it. 
4. Mix well and then add the hot mixture of cream, salt and glucose syrup. 
Mix well again. Let the temperature drop to 75–80 °C / 165–180 °F. 
5. Then gradually pour the caramel into the melted chocolate and mix with 
a spatula to create an emulsion. Immediately process the mixture using 
a hand blender to make a perfect emulsion. 
6. Transfer the ganache into a shallow container, cover it with plastic wrap 
and leave to crystallize in the fridge for 12 hours.
Tender chocolate caramel ganache
Ingredients
Sugar 
Whipping cream 35%
Glucose/corn syrup 
Clarified butter 
Milk chocolate Valrhona 
Tanariva 33% 
Salt fleur de sel
Total weight: 828 g
173 g
340 g
23 g
63 g
227 g
2 g
 100%
21%
41%
3%
8%
27%
<1%
110
Inka Travel Cakes
for 12 travel cakes
1. Cut the sponge cake into rectangles measuring 3x10 cm. 
2. Using a piping bag fitted with a round tip 13 mm in diameter, pipe tubes 
of the ganache along the sponge rectangles. 
3. Sprinkle the ganache tubes with some sea salt. 
4. Put the cakes in the freezer at -21 °C / -6 °F until completely frozen.
Assembly
Ingredients
Chilled chocolate sponge cake
Stabilized chocolate caramel ganache
Sea salt
 
Sufficient quantity
111
Inka Travel Cakes
for 12 travel cakes
1. Melt the chocolate to 40 °C / 104 °F. 
2. Then add the grapeseed oil and mix well with a spatula. 
3. Lastly, add the roasted almond nibs or cocoa nibs and mix well. 
4. Use the coating at 35–38 °C / 95–100 °F.
Dark chocolate coating
Ingredients
Dark chocolate Valrhona 
Caraïbe 66%
Roasted almond nibs or 
cocoa nibs 
Grapeseed oil
Total weight: 463 g
300 g
63 g
100 g
 100%
65%
14%
21%
1. Dip the frozen cakes into the dark chocolate coating which is at 
35–38 °C / 95–100 °F. Let the excess coating drip off and then put the 
cakes onto a clean piece of parchment paper. 
2. Decorate the travel cakes with the gold leaf.
Glazing and decorating the travel cakes
Ingredients
Frozen assembled travel cakes
Dark chocolate coating
Gold leaf
 
Sufficient quantity
112
Kougelhopf
Kougelhopf cake, also known as Bundt cake, is a classic 
German pastry product. I find it to be a wonderful canvas for 
creative experimentation, as it can be flavored in a myriad 
of ways. At its core, Kougelhopf is a simple cake made with 
flour, sugar, eggs, and butter. But what makes it truly special 
in my version is the addition of homemade orange macerated 
raisins. 
To create the cake’s signature shape, I use a mold with 
a center tube. I also like to sprinkle icing sugar on top for a 
touch of elegance and sweetness. And the glazed almonds 
around the perimeter of the cake add an enjoyable crunch 
that complements the softer texture of the dough.
113Kougelhopf114Kougelhopf
115
Kougelhopf 
for 2 pastries using Kougelhopf molds (d=22 cm, h=11 cm)
1. Wash the raisins in water and then drain.
2. Pour the orange juice over the raisins and leave to infuse in the fridge 
for 24 hours.
Orange macerated raisins
Ingredients
Raisins
Orange juice
Total weight: 120 g
100 g
20 g
 100%
83%
17%
116
Kougelhopf 
for 2 pastries using Kougelhopf molds (d=22 cm, h=11 cm)
1. Put the sifted flour, sugar, salt, milk, eggs and fresh yeast in the bowl of 
the mixer and knead the dough on low speed for 5 minutes.
2. When the dough has formed a ball, increase the speed and knead it for 
12–15 minutes more until smooth and elastic. The temperature of the 
dough should be 24–25 °C / 75–77 °F. 
3. Cut the chilled butter into cubes and add to the dough. Knead until the 
butter is incorporated into the mixture. 
4. When the butter is incorporated, mix in the orange macerated raisins.
5. Put the dough on a silicone mat and use your hands to form it into a 
round shape.
6. Cover with cling film so that it touches the surface of the dough and put 
it in the fridge for 12 hours to ferment.
Kougelhopf dough
Ingredients
All-purpose flour
Flour (13–15% protein) 
Sugar
Salt
Fresh yeast
Milk 2.5%
Whole eggs
Butter 82%
Orange macerated raisins
Total weight: 707 g
136 g
136 g
41 g
5 g
15 g
55 g
90 g
109 g
120 g
 100%
19%
19%
6%
1%
2%
8%
13%
15%
17%
117
Kougelhopf 
for 2 pastries using Kougelhopf molds (d=22 cm, h=11 cm)
1. Grease two Kougelhopf molds (d=22 cm, h=11 cm) with softened butter.
2. Mix the raw whole almonds and egg whites in a small bowl. With the help 
of a fork, take out the coated almonds* and place one almond in each 
indent at the bottom of the mold.
3. Divide the cooled dough into 2 parts and form rings out of them. Place 
the dough rings in the molds, and lightly press down to make sure the 
dough’s spread out evenly in the mold.
4. Cover the molds with plastic wrap and put them in a warm place (proofer 
or a warmed oven) for around 3 hours at 26 °C / 79 °F until the dough 
has risen, reaching almost to the top of the mold.
5. Remove the cling film from the risen dough and place the molds with 
the Kougelhopf in an oven preheated to 200 °C / 392 °F and reduce the 
temperature to 175 °C / 347 °F. Bake for 25 minutes, then turn the molds 
around and bake for another 25 minutes or so. The internal temperature 
of the baked Kougelhopf should be 95 °C / 203 °F.
6. Remove the molds from the oven and leave to cool for 5 minutes. Then 
carefully turn the mold over on a plate and remove the Kougelhopf. Allow 
to cool.
7. Decorate the cooled Kougelhopf with icing sugar.
Shaping, baking and decoration
Ingredients
Almonds
Egg whites
Butter 82%
Icing sugar
Fermented cold Kougelhopf dough
15 g
25 g
20 g
10 g
* TIP
 ɠ The almonds are used for decorative purposes only; you can skip adding 
them if your molds have no indents.
118
Millefeuille
As a chef, I believe creating a millefeuille is a labor of love. 
My version of this classic French pastry is made up of delicate 
layers of Viennese puff pastry and vanilla cream, and topped 
with a dusting of caramel powder.
The process of making my Millefeuille begins with the puff 
pastry. By rolling out the dough and folding it carefully multiple 
times, the pastry gains its flaky texture, which should be crisp 
and golden once baked. The pastry cream is made extra 
indulgent through the use of cream, egg yolks, sugar, milk and 
vanilla, and is spread thickly between sheets of pastry.
The challenge of creating a perfect millefeuille is one I relish. 
The combination of textures and flavors, along with the visual 
appeal of the pastry, makes it a true showstopper.
119Millefeuille
120
Millefeuille
for 12 servings
1. Melt the butter in a microwave and allow it to cool down.
2. Combine the sifted flour, salt, milk, eggs, melted cold butter and sugar 
in a mixer bowl and knead the dough using a hook attachment on low 
speed for about 6 minutes. The finished dough should be elastic and not 
sticky.
3. Wrap the dough in cling film and refrigerate for at least 3 hours.
Viennese puff pastry
Ingredients
All-purpose flour 
Milk 3.2%
Whole eggs
Salt 
Sugar
Butter 82%
Total weight: 590 g
333 g
133 g
37 g
7 g
13 g
67 g
 100%
56%
23%
6%
1%
2%
11%
121
Millefeuille
for 12 servings
1. Transfer the butter onto some parchment paper or guitar film and form 
a rectangle measuring 15x20 cm, rolling it out to a thickness of around 
3 mm. To achieve a perfectly even rectangle, fold the parchment paper 
or guitar film so that a rectangle is formed. Once all the corners are 
straight and closed, roll out the buttery layer while slightly pressing on 
it, so that it fills the entire space of the rectangle, spreading into each 
corner. 
2. Put the buttery layer in the fridge for 1 hour to stabilize.
3. Roll the dough layer twice the length of the buttery layer and the same 
width (around 30x20 cm).
4. Take the buttery layer from the fridge and let it warm up slightly, so that 
it becomes pliable and convenient to work with.
5. Place the layer of butter in the middle of the dough layer. Then cover 
the layer of butter with the dough layer, sealing the butter inside. Use a 
rolling pin and gently press the dough to make the layers stick together.
6. If the indoor temperature is rather high, put the dough in the fridge for 
at least 30 minutes at this stage. If your room temperature is around 
18–20 °C / 64–68 °F, keep laminating the dough.
7. Sprinkle the table with some flour so that the dough doesn’t stick. Then 
unwrap the dough and place it on the table with the seam facing up. 
Sprinkle it with some flour.
First stage of laminating the dough
Ingredients
Butter 82%
Chilled puff pastry
All-purpose flour for sprinkling on the table
 267 g
Sufficient quantity
 ↓ Continued on next page
122
Millefeuille
for 12 servings
8. Once the dough softens and becomes more flexible, roll it out to a thick-
ness of 5–6 mm. Do this carefully using a rolling pin and do not press too 
hard. Starting from the center, roll out the dough away from yourself, and 
then towards yourself. Turn the dough from time to time and sprinkle it 
with some flour if needed.
9. Using a very sharp knife, carefully cut the layer of dough along any edges 
that have protruded beyond the sides of the buttery layer.
10. Place the first part of the dough on the second part by about two thirds. 
Then fold the second part, connect it, and fold it in half once more.
11. Wrap the neat rectangle of dough with cling film and put it in the fridge 
for at least 1 hour.
123
Millefeuille
for 12 servings
1. Remove the cling film. Sprinkle some flour onto the table again. Give the 
dough a couple of minutes to become more flexible.
2. Arrange the dough on the table so that the open side of the dough is 
either on your right or left. The narrow parts should be facing toward 
and away from you.
3. Roll the dough out along its length and never along its width. This is to 
make sure the layers are uniform and to make the dough more dense 
and flexible, so that it keeps its shape during baking. 
4. Starting from the center, roll the dough out evenly to a thickness of 
5–6 mm. 
5. Using a very sharp knife, trim the edges again by around 1 cm so that 
they are even, and so that you obtain a right angle inside the dough 
rectangle.
6. Fold around one third of one part of the dough. Then pull the second 
part of the dough in a way so as to connect the edges. After that, fold the 
dough in half. You should obtain a square or rectangle from the dough. 
7. Wrap the dough with cling film and place it in the fridge for another hour.
Second stage of laminating the dough
Ingredients
Chilled rectangle of dough 
All-purpose flour for sprinkling on the table Sufficient quantity
124
Millefeuille
for 12 servings
1. Remove the cling film and sprinkle some flour onto the table. Give the 
dough a couple of minutes to become more flexible.
2. Turnthe open side either to the right or left and delicately roll out the 
dough to a thickness of 5–6 mm. 
3. Cut the edges again so that the dough is perfectly even.
4. Fold the dough in half and cover it with the second half to obtain three 
layers.
5. Wrap the dough in cling film and put it in the fridge for at least 1 hour. If 
desired, the dough can be frozen at this stage and stored in the freezer 
for up to 1 month.
6. Peel off the film, dust the table with some flour, and roll out the dough to 
a thickness of 3 mm. The size of the rolled dough should match to the 
size of a 40х60 cm baking tray.
7. Transfer the dough layer to a baking tray and put it in the fridge for about 
30 minutes so that the dough becomes denser and easier to work with. 
You can also put it in the freezer for around 10 minutes.
Third stage of laminating the dough
Ingredients
Chilled rectangle of dough
All-purpose flour for sprinkling on the table Sufficient quantity
125
Millefeuille
for 12 servings
1. Add the sugar to a saucepan and let it caramelize over medium heat. Do 
not stir the caramel, otherwise the sugar will recrystallize. From time to 
time, shake the saucepan so that the sugar melts evenly.
2. Once the sugar has completely melted and starts to become gold in 
color, turn down the heat and keep an eye on the caramel to keep it 
from burning. The finished caramel should have a light brown color and 
a burnt sugar aroma.
3. Remove the saucepan from the heat, add the butter and salt, and stir well 
with a whisk.
4. Pour the caramel onto a silicone mat and let it cool down at room tem-
perature.
5. Break the cooled, hardened caramel into pieces. Grind it into a powder 
using a food processor.
Caramel powder
Ingredients
Sugar
Butter 82%
Salt
Total weight: 161 g
141 g
19 g
1 g
 100%
88%
12%
<1%
126
Millefeuille
for 12 servings
1. Place the chilled puff pastry on a tray lined with a perforated silicone mat. 
Place another perforated silicone mat on top and secure it with a wire 
rack — this will help you to prevent the dough from puffing up too much.
2. Bake in the oven, preheated to 180 °C / 356 °F, for 20 minutes until 
golden brown. 
3. Take the puff pastry from the oven, remove the wire rack and top 
perforated silicone mat. Using a sieve, evenly sprinkle the caramel 
powder on top.
4. Place the puff pastry back in the oven for 1–2 minutes until the powder 
caramelizes. The perfectly baked puff pastry should be golden brown 
and have a nice caramel aroma. Allow it to cool at room temperature.
5. Using a serrated knife, trim off the edges and cut the puff pastry into 
rectangles measuring 4x11 cm.
6. Collect the puff pastry scraps in a bowl and use a rolling pin to crush 
them into crumbs. Keep them until decoration.
Baking the Viennese puff pastry
Ingredients
Chilled puff pastry
Caramel powder
127
Millefeuille
for 12 servings
1. Pour milk and cream in a saucepan, add vanilla seeds and the vanilla pod 
as well. Warm the mixture up to about 80 °C / 176 °F. Cover the sauce-
pan with cling film or a lid and allow the mixture to infuse for 10 minutes.
2. Mix the sugar and cornstarch with the egg yolks using a whisk. Set the 
mixture aside.
3. Gradually strain the milk and cream mixture onto the egg yolk mixture 
while mixing it with a whisk.
4. Transfer the mixture back into the saucepan and cook it until the 
mixture thickens and starts boiling. Cook it for another minute after it 
starts bubbling, making sure to stir well all the time.
5. Take the saucepan off the heat, add the butter and gelatin mass. Mix with 
a whisk until the butter and gelatin dissolve.
6. Place the mascarpone in a measuring cup and pour the hot pastry cream 
over it. Process with a hand blender until smooth. 
7. Cover the finished pastry cream with cling film touching the surface and 
place it in the fridge for at least 6 hours to stabilize.
Vanilla pastry cream
Ingredients
Milk 3.2%
Whipping cream 35%
Sugar
Cornstarch
Egg yolks
Butter 82%
Gelatin mass 
Mascarpone 
Vanilla
Total weight: 524 g
240 g
40 g
37 g
20 g
73 g
27 g
33 g
54 g
1 pod
 100%
46%
8%
7%
4%
14%
5%
6%
10%
<1%
128
Millefeuille
for 12 servings
1. Put the stabilized pastry cream to a mixer bowl and whip it with a whisk 
attachment until smooth. Transfer the whipped cream to a piping bag 
fitted with a 14-mm round tip.
2. Place the first puff pastry layer on a cake board and pipe strips of the 
vanilla pastry cream on top.
3. Cover with a second puff pastry layer and press lightly. Apply another 
layer of the pastry cream and top it with a third puff pastry layer. Press 
gently to secure the layers.
4. Using an offset spatula, clean the sides of the millefeuille if necessary.
5. Apply the puff pastry crumbs to the edges of the millefeuille.
6. Store the finished dessert in the fridge for 24 hours maximum.
Assembly
Ingredients
Caramelized baked puff pastry layers
Stabilized vanilla pastry cream
Puff pastry crumbs
129
Mosaic
Individual 
Roll Cakes
Creating my Individual Mosaic Roll Cakes requires precision 
and attention to detail to allow their visual and culinary 
magnificence to shine.
The Viennese sponge is light and flexible and, once baked 
to perfection, is soaked with a thin layer of zingy raspberry 
punch. Using a steady hand and a good eye, the sponge is 
rolled tightly and neatly into individual portions. A thick whipped 
pistachio ganache makes for a deliciously creamy filling and 
topping. A coating of shiny mirror glaze gives a glossy finish to 
the product, with a sprinkling of candied pistachios adding a 
final touch. 
My Individual Mosaic Roll Cakes aren’t just a dessert — they 
are a sweet flavor and texture experience.
130Alba Hazelnut TartletMosaic Individual Roll Cakes
131
Mosaic Individual Roll Cakes
for 10 roll cakes
1. Pour water into a saucepan, add the glucose syrup and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix sugar (2) and pectin NH.
4. Add the mixture of pectin and sugar (2) to the saucepan with water, 
glucose and sugar (1).
5. Bring everything to a boil.
6. Add the citric acid (if it is unavailable, 0.3 g of citric acid powder can be 
replaced by 3 g of lemon juice). Mix.
7. Let the mixture simmer over medium heat for about 3 minutes.
8. Strain the glaze into a clean container and put it in the fridge.
9. Leave the neutral glaze to stabilize in the fridge at 4 °C / 39 °F for at least 
6 hours.
Neutral glaze
Ingredients
Water
Sugar (1)
Sugar (2)
Pectin NH
Glucose/corn syrup
Citric acid powder
Total weight: 306 g
135 g
114 g
18 g
6 g
33 g
0.3 g
 100%
44%
37%
6%
2%
11%
<1%
132
Mosaic Individual Roll Cakes
for 10 roll cakes
1. In a saucepan, mix the raspberry puree with the sugar and bring the 
mixture to a simmer.
2. Remove it from the heat and add the lemon juice. Mix until combined.
3. Cover the punch with plastic wrap touching the surface and place it in 
the fridge.
Raspberry punch
Ingredients
Raspberry puree
Sugar
Lemon juice
Total weight: 210 g
125 g
60 g
25 g
 100%
60% 
28% 
12%
133
Mosaic Individual Roll Cakes
for 10 roll cakes
1. Preheat the oven to 210 °C / 410 °F. Prepare a baking tray with a Flexipan 
mat measuring 37x57 cm or a silicone sheet.
2. Whip the egg yolks with the whole eggs and sugar (1) into a light, airy and 
stable foam.
3. Gradually add the sifted flour and fold it in carefully.
4. Whip the egg whites with the sugar (2) into a medium stiff meringue.
5. Gently fold the meringue into the whipped egg mixture.
6. Then spread the sponge batter on the Flexipan mat and bake it for 
6 minutes until golden brown. 
7. Leave it to cool down at room temperature, then remove the silicone 
mold, wrap the sponge with cling film and put in the fridge until assembly.
Viennese sponge
Ingredients
Egg yolks
Whole eggs
Sugar (1)
Egg whites
Sugar (2)
All-purpose flour
Total weight: 500 g
55 g
141 g
110 g
88 g
35 g
71 g
 100%
11% 
28%
22% 
18% 
7% 
14%
134
Mosaic Individual Roll Cakes
for 10 roll cakes
1.Melt the chocolate to 40 °C / 104 °F.
2. Warm the cream (1) with the glucose syrup, inverted sugar and pistachio 
paste to 80 °C / 176 °F.
3. Gradually pour the cream over the melted chocolate and mix with a 
spatula until combined.
4. Then add the cold cream (2) and mix with a hand blender to create an 
emulsion.
5. Cover the ganache with plastic wrap and put it in the fridge for 12 hours.
Pistachio whipped ganache
Ingredients
Whipping cream 35% (1)
Glucose/corn syrup
Inverted sugar/honey
White chocolate Valrhona 
Opalys 33%
Pure pistachio paste Sosa
Whipping cream 35% (2)
Total weight: 584 g
100 g
12 g
12 g
115 g
55 g
290 g
 100%
17% 
2% 
2% 
20% 
9% 
50%
135
Mosaic Individual Roll Cakes
for 10 roll cakes
1. Warm the raspberry puree with the glucose syrup and sugar (1) to a 
temperature of 40 °C / 104 °F.
2. Then gradually add the pectin NH, premixed with sugar (2) and mix well 
with a whisk. Bring the mixture to a boil, stirring constantly. 
3. Remove it from the heat and add the lemon juice.
4. Transfer the confit to a clean bowl, cover it with plastic wrap and put it in 
the fridge until assembly.
Raspberry confit
Ingredients
Raspberry puree
Glucose/corn syrup
Sugar (1)
Pectin NH
Sugar (2)
Lemon juice
Total weight: 250 g
160 g
27 g
33 g
3.3 g
10 g
17 g
 100%
64%
11%
13%
1% 
4%
7%
136
Mosaic Individual Roll Cakes
for 10 roll cakes
1. Bring the sugar and water to 115 °С / 239 °F and add the roasted nuts.
2. Cook the nuts on low heat, mixing constantly until the sugar has 
crystallized.
3. Add some sea salt and mix. 
4. Then transfer the candied pistachios on the tray, and let them cool down 
at room temperature.
Candied pistachios 
Ingredients
Antep roasted pistachios
Sugar
Water
Sea salt
Total weight: 126 g
75 g
38 g
13 g
1 pinch
 100%
60% 
30% 
10%
<1%
137
Mosaic Individual Roll Cakes
for 10 roll cakes
1. Using a pastry brush apply a thin layer of the raspberry punch to the 
sponge. Put the sponge in the freezer to stabilize the punch.
2. Then apply 250 g of the raspberry confit on top of the sponge soaked 
with the raspberry punch and spread it evenly with an offset spatula. Put 
the sponge in the freezer again to freeze the confit.
3. Whip the pistachio ganache in a mixer using a whisk attachment until a 
light, airy but semi liquid texture.
4. Spread 400 g of the whipped ganache on top of the frozen confit. Put 
the sponge in the freezer until completely frozen.
5. Then trim the edges and cut the sponge into strips measuring 5x35 cm. 
Remove 0.5 cm of the whipped ganache from one short edge of each 
sponge strip.
6. When the sponge strips have defrosted but are still very cold, roll them 
tightly into rolls and place on a clean tray lined with parchment paper or 
a silicone sheet. Place them in the freezer.
Assembly 
Ingredients
Baked chilled Viennese sponge
Raspberry punch
Stabilized raspberry confit
Stabilized pistachio ganache
138
Mosaic Individual Roll Cakes
for 10 roll cakes
1. Mix the neutral glaze* and water together and bring them to a boil. 
2. Strain and use while hot.
Mirror glaze 
Ingredients
Neutral glaze Valrhona 
Absolu Cristal
Water
Total weight: 250 g
210 g
40 g
 100%
84% 
16%
* TIP
 ɠ If desired, you can use the homemade neutral glaze.
1. Whip the leftover ganache to a soft but stable texture.
2. Pipe the ganache on top of the frozen roll cakes using a 24 mm round 
piping tip. Put them back in the freezer.
3. Once completely frozen, dip the ganache dome into the hot mirror glaze.
4. Decorate the individual cakes with candied pistachios.
Decorating the Mosaic roll cakes 
Ingredients
Assembled frozen individual roll cakes
Leftover whipped pistachio ganache
Mirror glaze
Candied pistachios 
139
Original 
Basque 
Cheesecake
Every pastry portfolio needs a classic recipe or two — a 
dessert that everyone knows and loves. This Original Basque 
Cheesecake fits the bill perfectly. Creamy and luxurious, this 
cheesecake originates from the Basque Country in Spain, 
and it certainly knows how to please. I updated this recipe to 
include a rich cheesecake crust. The moist shortbread base is 
deliciously buttery and biscuity, just as it should be, and forms 
the perfect foundations for the silky cheesecake mixture.
The pillowy cheesecake filling melts in your mouth with 
each bite. And of course, the top of the cheesecake boasts 
the iconic dark bronze color, making the dessert instantly 
recognizable.
140Alba Hazelnut TartletOriginal Basque Cheesecake
141Alba Hazelnut TartletOriginal Basque Cheesecake
142
Original Basque Cheesecake
for 1 cheesecake d=26 cm
1. First, prepare all the ingredients. Sift the flour, icing sugar and almond 
powder*. Make sure your butter has been chilled and cut into cubes. 
2. Add the sifted flour, icing sugar, salt, almond powder and butter to 
a mixer bowl. 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 eggs. Mix the dough until a homogeneous and pliable texture is 
obtained.
4. Roll out the dough into a layer 2–3 mm thick between 2 parchment 
paper sheets. Peel off the top parchment paper sheet and bake at 
150 °C / 302 °F for 15–20 minutes until golden brown. 
5. Allow the shortbread to cool down at room temperature and grind it into 
fine crumbs in a food processor.
Shortbread dough
Ingredients
All-purpose flour
Butter 82%
Icing sugar
Almond powder
Sea salt
Whole eggs
Total weight: 232 g
100 g 
55 g 
40 g 
15 g 
1 g 
20 g 
 100%
43%
24%
17%
6%
<1%
9%
* TIP
 ɠ Almond powder can be substituted with another type of nut powder 
(e.g. hazelnut), as desired.
143
Original Basque Cheesecake
for 1 cheesecake d=26 cm
1. Mix the shortbread crumbs and room temperature softened butter with 
a spatula until combined. 
2. Place a cake ring (d=26 cm, h=6 cm) on a baking tray lined with parch-
ment paper or a silicone sheet. Line the sides of the cake ring with a strip 
of parchment paper to keep the cheesecake from sticking to the ring.
3. Place the crumbs in the cake ring and press well into the bottom of the 
ring in an even layer. 
4. Place the cheesecake crust in the fridge for 10 minutes to stabilize.
Cheesecake crust
Ingredients
Shortbread crumbs
Butter 82%
Total weight: 250 g
200 g
50 g
 100%
80%
20%
144
Original Basque Cheesecake
for 1 cheesecake d=26 cm
1. Put the room temperature cream cheese and mascarpone in the mixing 
bowl and mix it with a paddle attachment until smooth.
2. Add the sugar, sifted flour, vanilla seeds and whipping cream. Mix until 
combined.
3. Introduce the egg mixture (whole eggs processed with a hand blender). 
Mix everything with a whisk. The finished cheesecake mixture should be 
neither too liquid nor too thick, and perfectly smooth. 
4. Pour the cheesecake mixture onto the crust and bake at 220 °C / 428 °F 
for 23 minutes until golden brown. The finished cheesecake should be 
semi-liquid while hot.
5. Cool the cheesecake down to room temperature and then refrigerate 
for 8 hours.
6. Remove the stabilized cheesecake from the mold and peel off the 
parchment paper. The dessert is ready to be served.
Cheesecake mixture
Ingredients
Cream cheese 65%
Mascarpone
All-purpose flour
Whole eggs
Whipping cream 35%
Sugar
Vanilla 
Cheesecake crust
Total weight: 2250 g
880 g
440 g
20 g
330 g
220 g
360 g
1 pod
 100%
39%
20%
<1%
15%
10%
16%
<1%
145
Passion 
Gravée
A premium pastry showcase needs a few show-stopping 
products — and for me, these Passion Gravée tartlets are 
exactly that. A delicious dense almond shortcrust case holds 
layers of exquisite textures: hazelnut mirliton, passion fruit 
and mango crémeux, glossy vanilla Chantilly and a vibrant 
passion fruit gel. 
Cutting into one of these Passion Gravée tartlets will 
reveal a visual delight. The rich, crumbly pastry and mirliton 
layers contrast with the creamy yellow crémeux and snow 
white Chantilly. The passion fruit gel is a particularhighlight, 
with its glossy surface and bright amber color standing out in 
the center of the tartlet. Simply divine!
146Passion Gravée
147Passion Gravée
148
Passion Gravée
for 12 tartlets d=7 cm
1. Pour the powdered gelatin into a clean container and add cold water. 
Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin to 
swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge for 
up to 2 days.
Gelatin mass
Ingredients
Powdered gelatin 200 Bloom
Cold water
Total weight: 14 g
2 g
12 g
 100%
14%
86%
* TIPS
 ɠ If you’re using gelatin leaves instead, take the same weight as you would 
with powdered gelatin and soak the leaves in cold water (the leaves 
should be fully covered with water). 
 ɠ The gelatin leaves should absorb exactly the right amount of water they 
need in 15 minutes. Then squeeze them and use immediately.
149
1. Pour water into a saucepan, add the glucose syrup and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix sugar (2) and pectin NH.
4. Add the mixture of pectin and sugar (2) to the saucepan with water, 
glucose and sugar (1).
5. Bring everything to a boil.
6. Add the citric acid (if it is unavailable, 0.5 g of citric acid powder can be 
replaced by 5 g of lemon juice). Mix.
7. Let the mixture simmer over medium heat for about 3 minutes.
8. Strain the glaze into a clean container and put it in the fridge.
9. Leave the neutral glaze to stabilize in the fridge at 4 °C / 39 °F for at 
least 6 hours.
Neutral glaze
Ingredients
Water
Sugar (1)
Sugar (2)
Pectin NH
Glucose/corn syrup
Citric acid powder
Total weight: 510 g
225 g
190 g
30 g
10 g
55 g
0.5 g 
 100%
44%
37%
6%
2%
11%
<1%
Passion Gravée
for 12 tartlets d=7 cm
150
1. Pour the cream and sugar (1) into a saucepan and bring it to 80 °C / 176 °F.
2. Remove the saucepan from the heat, add gelatin mass and vanilla seeds 
with the pod itself. Mix with a whisk until the gelatin mass has dissolved. 
Cover the saucepan with cling film and allow to infuse for 30 minutes.
3. Place the mascarpone in a measuring cup.
4. Strain the warm vanilla-infused cream on top of the mascarpone. 
Process everything with a hand blender until smooth.
5. Add the remaining cold cream (2) and process with the hand blend 
again.
6. Cover the Chantilly cream with cling film touching the surface and place 
it in the fridge for 12 hours to stabilize.
Vanilla Chantilly
Ingredients
Whipping cream 35% (1)
Whipping cream 35% (2)
Vanilla
Gelatin mass
Sugar 
Mascarpone
Total weight: 466 g
200 g
200 g
1/5 pod
13 g
13 g
40 g
 100%
43%
43%
<1%
3%
3%
8%
Passion Gravée
for 12 tartlets d=7 cm
151
1. Place the softened butter, salt, sifted icing sugar, almond powder, eggs 
and sifted all-purpose flour in a mixing bowl. Mix at low speed using a 
paddle attachment until homogeneous.
2. Add the sifted flour with a protein content of 13–15% and as soon as the 
flour has combined with the rest of the dough, stop mixing.
3. Place the dough in the fridge for several hours before rolling out.
4. After resting, divide the dough into 2 parts and roll them out to a thick-
ness of 2 mm between parchment paper or acetate sheets.
5. Allow the almond shortcrust to rest in the fridge for at least 3 hours at 
3–4 °C / 37–39 °F.
Almond shortcrust pastry
Ingredients
All-purpose flour
Flour (13–15% protein)
Butter 82%
Icing sugar
Almond powder
Sea salt
Whole eggs
Total weight: 482 g
55 g
167 g
110 g
74 g
28 g
2 g
46 g
 100%
11%
35%
23%
15%
6%
<1%
10%
Passion Gravée
for 12 tartlets d=7 cm
152
1. Use а ruler to cut the shortcrust into strips 2.5 cm wide. The shortcrust 
is best worked on а cold work surface and at room temperature about 
18–21 °C / 64–70 °F.
2. Line 12 tartlet molds 7 cm in diameter with the strips of dough. Cut the 
excess dough allowing for 0.5 cm overlap at the joint. 
3. Go around the circle to better stick the sides against the walls. Cut off 
any excess dough overlapping the mold with а sharp knife.
4. Place the lined tartlet molds in the freezer until completely frozen for 
about 30 minutes.
5. With а round cutter of the same diameter as the tartlet mold, cut the 
dough into circles to form the bottom of the tartlets.
6. Place the frozen tartlet mold lined with the shortcrust on top of the 
dough circle and slightly press on it. 
7. Trim the excess dough from the bottom with а knife.
8. Put the tartlet molds in the fridge at 3–4 °C / 37–39 °F for 30 minutes.
Lining the tartlet shells
Ingredients
Chilled almond shortcrust pastry
Passion Gravée
for 12 tartlets d=7 cm
153
1. Pour the egg yolks and the whipping cream into а tall measuring cup. 
Process the liquid with а hand blender to obtain а smooth emulsion.
2. Strain the egg wash* directly into the spray gun container.
Egg wash
Ingredients
Egg yolks
Whipping cream 35%
Total weight: 260 g
200 g
60 g
 100%
77%
23%
Passion Gravée
for 12 tartlets d=7 cm
* TIP
 ɠ Egg wash coating prevents the baked tartlet bases from getting soggy 
and allows the tartlet to remain crunchy and stable for а longer time. 
Without this coating, tartlet bases will resemble а more rustic version of 
tartlet which is not glossy.
154
1. Put the stabilized tartlets in the oven, preheated to 150 °C / 302 °F, and 
bake for around 15 minutes.
2. Take the tartlet cases out of the oven, let them cool down for 5–10 
minutes and take the rings off. Cover the tartlet bases with а thin and 
uniform layer of egg wash using а spray gun. Alternatively, this can be 
done using а pastry brush. 
3. Once sprayed, continue baking the tartlet bases at 150 °C / 302 °F for 
5 minutes more until golden brown and shiny.
4. Let the baked tartlet bases cool down at room temperature.
Baking the tartlets
Ingredients
Chilled tartlet cases
Egg wash
Passion Gravée
for 12 tartlets d=7 cm
155
1. Combine the egg whites, icing sugar, hazelnut powder and vanilla seeds 
with a spatula until incorporated. 
2. Heat the butter to 45–50 °C / 113–122 °F and add to the first preparation. 
Mix everything with a spatula until combined. 
3. Cool the batter by placing it in the fridge for a couple of hours.
4. Place the baked egg washed tartlets on a baking sheet lined with a silicone 
mat and fill them with hazelnut mirliton (use 15–18 g mirliton per tartlet).
5. Bake in the oven, preheated to 150 °C / 302 °F for around 8–10 minutes 
until golden brown.
6. Allow to cool down at room temperature.
Hazelnut mirliton
Ingredients
Toasted hazelnut powder 
Icing sugar
Egg whites
Butter 82%
Vanilla
Baked and chilled tartlets
Total weight: 280 g
60 g
60 g
85 g
75 g
1/2 pod
 100%
21%
21%
30%
27%
<1%
Passion Gravée
for 12 tartlets d=7 cm
156
1. Mix the neutral glaze with the passion fruit puree in a saucepan. Heat 
the mixture to 30 °C / 86 °F.
2. Mix the pectin with sugar to prevent the pectin from clumping.
3. Gradually sprinkle the pectin and sugar mixture into the warm puree, 
whisking constantly.
4. Bring to a boil while whisking. Let the mixture boil for 5–10 seconds.
5. Remove the gel from the heat and pour it into a silicone Pomponette 
mold d=3.5 cm (alternatively, you can use a hemisphere mold of the 
same diameter).
6. Place it in the freezer for around 3 hours until completely frozen.
Passion fruit gel
Ingredients
Sugar
Pectin NH 
Passion fruit puree 
Neutral glaze
Total weight: 312 g
10 g
2 g
100 g
200 g
 100%
3%
<1%
32%
64%
Passion Gravée
for 12 tartlets d=7 cm
157
1. Combine the whipping cream, egg yolks and passion fruit, calamansi, 
mango and yuzu purees in a saucepan and cook over medium heat 
until thickened, whisking all the time.
2. Melt the chocolate and cocoa butter.
3. Pour the fruit custard over the chocolate and cocoa butter mixture and 
process with a hand blender until smooth and shiny, being careful not to 
introduce any air bubbles.
4. Cover the crémeux with cling film touching the surface and place it in 
the fridgefor 3–4 hours to stabilize.
Exotic crémeux
Ingredients
Whipping cream 35% 
Passion fruit puree 
Calamansi puree 
Mango puree 
Yuzu puree
Egg yolks 
White chocolate Valrhona 
Opalys 33% 
Cocoa butter
Total weight: 302 g
40 g
27 g
27 g
27 g
14 g
27 g
133 g
7 g
 100%
13%
9%
9%
9%
5%
9%
44%
2%
Passion Gravée
for 12 tartlets d=7 cm
158
1. Stir the exotic crémeux with a silicone spatula until smooth and transfer 
to a piping bag.
2. Pipe the crémeux on top of the mirliton and smooth it with an offset 
spatula. Remove the excess and place the tartlets in the fridge for 
10–15 minutes.
3. Heat the neutral glaze to a temperature of 50 °C / 122 °F.
4. Remove the frozen passion fruit gel from the silicone mold and use a 
toothpick or skewer to dip it into the neutral glaze. Then, using an offset 
spatula, place the glazed hemisphere in the center of the tartlet on the 
stabilized crémeux.
5. Place the stabilized Chantilly in the bowl of a stand mixer and whip it 
with a whisk attachment until light and stable. 
6. Transfer the whipped Chantilly to a piping bag fitted with a rose petal tip 
and decorate the tartlets by piping a spiral around the passion fruit gel.
7. Store the tartlets in the fridge for up to 48 hours.
Assembling and decorating the tartlets
Ingredients
Chilled tartlets with baked mirliton
Exotic crémeux
Frozen passion fruit gel hemispheres
Leftover neutral glaze
Stabilized vanilla Chantilly
Passion Gravée
for 12 tartlets d=7 cm
159
Pecano 
Travel Cakes
My Pecano Travel Cakes comprise four mouth-watering 
textures. The first is an almond financier sponge, prepared with 
brown butter for an extra luxurious taste. Within each sponge, 
you’ll find a delicious surprise — a cube of milk chocolate 
praline, made with two types of chocolate. 
The richness of this pastry can be seen from the outside. 
Lashings of chocolate and caramel ganache top the surface 
of each cake, adding a creamy melt-in-the-mouth texture. A 
coating of Bahibe milk chocolate glaze offers yet another layer 
of indulgence, with a sprinkling of roasted pecans providing 
the perfect crunch.
My Pecano Travel Cakes embody my passion for creating 
beautiful and delicious desserts. To try one of these cakes is 
to experience this passion.
160Pecano Travel Cakes
161Pecano Travel Cakes
162
1. Mix soft butter with the flour until smooth.
2. Brush the loaf cake tins Exopan® Matfer measuring 23x4.5x5 cm with 
this mixture using a pastry brush. 
3. Put the buttered molds in the fridge.
Beurre manié
Ingredients
Butter 84% 
All-purpose flour 
Total weight: 220 g
160 g
40 g
 100%
80% 
20%
Pecano Travel Cakes
for 4 travel cakes
163
Pecano Travel Cakes
for 4 travel cakes
1. Warm the cream with the glucose syrup and the salt to 80 °C / 176 °F, 
cover the mixture with cling film and set it aside. 
2. Make the caramel by gradually caramelizing the sugar in a saucepan. 
First, add a part of sugar to the saucepan, melt it until the sugar starts 
turning golden, and then add the next portion of sugar. Do not add the 
next portion of sugar until the previous has melted completely. 
3. When all the sugar melts and turns amber, gradually add the melted 
clarified butter to it. Mix well and then add the hot mixture of cream, salt 
and glucose syrup. Mix well again. Let the temperature drop to around 
75–80 °C / 165–180 °F. 
4. Then gradually pour the caramel into the melted chocolate and mix with 
a spatula to create an emulsion. Immediately process it using a hand 
blender to make a perfect emulsion. 
5. Transfer the ganache into a shallow container, cover it with plastic wrap 
and leave it to crystallize in the fridge for 12 hours.
Caramel Bahibe creamy ganache
Ingredients
Sugar 
Clarified butter 
Whipping cream 35%
Glucose/corn syrup
Milk chocolate Valrhona 
Bahibe 46% 
Sea salt
Total weight: 758 g
165 g
60 g
325 g
23 g
183 g
2 g
 100%
22% 
8% 
43% 
3% 
24%
<1%
164
Pecano Travel Cakes
for 4 travel cakes
1. Make the brown butter ‘beurre noisette’ by putting the butter in a sauce-
pan and cooking it on low heat, stirring constantly until it turns golden 
brown and starts to smell like roasted hazelnuts. Strain it and leave to 
cool down at room temperature.
2. Mix the almond powder with the sifted icing sugar, flour, salt, inverted 
sugar and room temperature egg whites in a mixer with a paddle attach-
ment. The mixture has to be smooth. 
3. Then gradually add the brown butter and mix until incorporated.
4. Transfer the batter to a clean bowl, cover it with plastic wrap and put in 
the fridge for 12 hours.
Almond financier
Ingredients
Brown butter 
Egg whites 
Icing sugar 
Roasted almond powder
All-purpose flour 
Inverted sugar/honey 
Sea salt
Total weight: 1372 g
263 g
395 g
343 g
197 g
119 g
53 g
2.5 g
 100%
19%
29%
25%
14%
9%
4%
<1%
165
Pecano Travel Cakes
for 4 travel cakes
1. Mix the melted to 35 °C / 95 °F chocolate with the praline and the cocoa 
butter until combined. 
2. Then warm up the mixture to 45 °C / 113 °F. Cool the mixture on a 
marble table to 25 °C / 77 °F, stirring it well. When the temperature of 
the mixture reaches 25 °C / 77 °F, put it back into the mixing bowl. 
3. Then put the praline into the mold and leave to crystallize at 15 °C / 59 °F 
for 12 hours (or put it in the fridge if the temperature in the room is warmer). 
4. When it has crystallized, cut it into 2.5x2.5 cm cubes and put it back in 
the fridge.
Framed praline with milk chocolate
Ingredients
Milk chocolate Valrhona 
Jivara 40% 
Pecan praline Valrhona 50% 
Cocoa butter
Total weight: 623 g
115 g
463 g
45 g
 100%
18%
74%
8%
1. Place the pecans on a tray and roast them in the oven at 140 °С / 284 °F 
for 30 minutes until evenly cooked. 
2. Let them cool down at room temperature.
Roasted pecan nuts
Ingredients
Raw pecan nuts
 
250 g
166
1. Pipe 180 g of batter into the buttered cake molds. Put the praline cubes 
in the center of the financier batter. Then pipe 130 g of financier batter to 
cover the praline cubes. 
2. Bake the cakes at 150 °C / 302 °F with minimum convection for 
30 minutes. 
3. When the cakes are ready, let them cool down at room temperature and 
then unmold them. 
4. Wrap the cakes with cling film and put them in the fridge to cool down 
completely to 3–4 °C / 37–39 °F.
5. Using a 24 mm round piping tip pipe a straight tube of the caramel along 
the baked cakes. 
6. Put the roasted pecans on the caramel tubes and press to stick them 
well. 
7. Put a flexible acetate sheet on top of the caramel tubes and press 
gently with a spatula to flatten the surface.
8. Put the cakes in the freezer.
Assembly
Ingredients
Almond financier batter
Cubes of praline with milk chocolate
Caramel Bahibe creamy ganache
Roasted pecan nuts
Pecano Travel Cakes
for 4 travel cakes
167
1. Melt the chocolate to 40 °C / 104 °F and add the oil. 
2. Mix well until combined and blend with a hand blender.
3. Use the icing at 35–38 °C / 95–100 °F.
Eskimo milk chocolate icing
Ingredients
Milk chocolate Valrhona 
Bahibe 46% 
Grapeseed oil
Total weight: 880 g
800 g
80 g
 100%
91% 
9%
Pecano Travel Cakes
for 4 travel cakes
1. Remove the acetate sheet from the frozen cakes and glaze them with 
milk chocolate icing melted to 35–38 °C / 95–100 °F. Let the excess 
of the glaze drip off and then transfer the cakes to a clean parchment 
paper sheet. 
2. Before the icing sets, decorate the cakes with pieces of roasted pecan 
nuts and praline cubes. 
3. Then defrost the cakes at room temperature.
Glazing and decorating
Ingredients
Frozen assembled cakes
Eskimo milk chocolate icing 
Chopped roasted pecan nuts
Praline cubes
Index
A
Alba hazelnut tartlets 7
Antep fistik tartlets 21
Antep travel cakes 34
B
Babka 49
Banoffee tartlets 55
C
Calla gourmet cookies 67
Chocolate éclairs 75
E
Entremet racine 87
F
Flan à la vanille 99
I
Inka travel cakes 106
K
Kougelhopf 112
M
Millefeuille 118
Mosaic individual roll cakes 129
O
Original basque cheesecake 139
P
Passiongravée 145
Pecano travel cakes 159
“I wrote Pastry Collection to show you how 
to make stunning desserts that create a lasting 
impression. My aim is to leave all those who try 
my recipes delighted and, above all, inspired.”
Chef Karim Bourgi’s passion for baking and creating desserts is 
evident in each of the 16 recipes featured in his book. From a classic 
Basque Cheesecake to an inventive Entremet Racine, Chef Karim’s 
desserts showcase a unique flair for combining flavors and textures 
in exciting ways. 
The Chef’s attention to detail ensures that each recipe is as delicious 
as it is beautiful. 
Whether you’re a seasoned pâtissier or just starting out, the 
step-by-step guidance provided will help you master pastry skills 
and techniques that will follow you for a lifetime. With the knowledge 
gained from Pastry Collection, readers can continue on their journey 
to pastry perfection and beyond.
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International Pastry Academy KICA, 
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