Summary Chef s presentation The St Sylvestre Stephane Glacier who is consultant in Pâtisserie, Chocolate making and Confectionery has a very rich professional background. He teaches French Pâtisserie worldwide in prestigious schools, organises training for professionals and classes opened to the public. He has also written numerous Patisserie books. Fresh Temptation Planteur Cocktail Centaur Glacier He became Best French Craftsman in Pâtisserie in 2000 and was the coach of the French Pastry team who won the World Pastry Cup (team contest) in the USA in 2006. He opened his own shop called Pâtisseries et Gourmandises par Stéphane Glacier in 2008 in Colombes around Paris. Because he always looks for the best quality products and he is known for his expertise and his technical competency, it is naturally that he has chosen to work with Griottines and Cointreau which he has been the ambassador for 20 years. Stéphane GLACIER Meilleur Ouvrier de France Pâtissier 2000 Winner of «Champion d Europe» sugar art competition 1997 «Pâtisseries et Gourmandises par Stéphane Glacier» - Colombes (92) www.stephaneglacier.com China s Dream I am pleased to share with you today my vision of modern Pâtisserie through these recipes which I hope will make you keep loyal your customers and develop your trades. I have been in charge of the Pâtisserie-Café Pouchkine in Moscow for 5 years where I have created a whole range of desserts. With my collaborator Johann Vexelaire, we want to invite you to a journey in the great Eastern countries in a world full of contrast where East meets West. Coconut and Passionfruit Amber Ryon As we always want the best quality products in order to deliver the most flavoursome tasting, we have chosen the highly grade Premium Gastronomie Product range which allow us to turn our recipes into wonderful delicacies. I now propose you to continue this adventure with me in Paris at the new Pâtisserie Café Pouchkine. Emmanuel RYON World Pastry Cup Champion Meilleur Ouvrier de France Executive Pastry Chef "Pâtisserie-Salon de thé-café Pouchkine" - Moscow - Paris Johann VEXELAIRE Head Pastry Chef Promenade
The St Sylvestre Stéphane GLACIER Meilleur Ouvrier de France Pâtissier Sugar... 500 g Pouring cream (35%MF) Butter... 1 «Fleur de sel» salt... 2.5 g Prepare a quite dark caramel (with no water). Pour cream and stir. Sprinkle with Fleur de sel salt. Add little by little butter. Bring back to the boil and pour onto shallow tray. Whole milk... 375 g Pouring cream (35%MF) 375 g Egg yolks... 180 g Sugar... 190 g Orange zests... 18 g Gelatine leaves... 22 g Cointreau 60... 60 g Whipped cream... 7 Soak gelatine leaves in cold water. Prepare a custard and add drained gelatine. Leave to cool down. Add Cointreau and fold in whipped cream. Recipe for 1 frame 60 x 40cm and 4,5cm high Recipe for 3 sheets Icing sugar... Hazelnut powder... Whole eggs... Egg yolks... Egg whites... Caster sugar... Orange zests... Flour... 400 g 160 g 5 10 g 400 g Whisk whole eggs, egg yolks, icing sugar, hazelnut meal and orange zests together. In another bowl, whisk egg whites with sugar. Fold ¼ egg whites in the first mixture. Add flour and stir again. Fold in remaining egg whites delicately. Spread 750g mixture per sheet and bake in a convection oven at 180 C for approximately 10 mn. 30 B syrup... 600 g Water... Orange/bitter orange puree... Cointreau 60... 100 g Mix all the ingredients together. Sugar... 240 g Milk... 630 g Pouring cream (35%MF) 630 g Egg yolks... 360 g Sugar... 1 «Fleur de sel» salt... 6 g Gelatine sheet... 12 g Griottines... 7 Prepare a dark caramel with 240g sugar. Pour hot cream and milk and stir. Sprinkle with «Fleur de sel» salt. Mix egg yolks and sugar until sugar is completely dissolved. Bring caramel back to the boil and pour over egg yolks. Cook to reach 85 C. Add drained gelatine and mix well. Pour mixture onto tray and sprinkle with Griottines. Put in the freezer. Caramel and Griottines cream Orange hazelnut sponge cake Lay a sheet of orange hazelnut cake and sprinkle with syrup. Spread caramel on top. Lay another cake sheet and sprinkle with syrup. Spread 450g Cointreau bavaroise. Put the set caramel and Griottines cream on top. Add the last syrup soaked cake sheet. Cover and smooth with the rest of the cream. Freeze. Dust slightly with cocoa powder. Glaze with neutral glaze coloured with orange colouring. Cut cake to desired size. Decorate with macaroons and dark chocolate threads. Cointreau bavaroise Salty caramel («Fleur de sel») 5
Fresh Temptation Stéphane GLACIER Meilleur Ouvrier de France Pâtissier Strawberry puree (Mara des bois)... Pectin NH... Caster sugar... Glucose... Inverted sugar... 870 g 11 g 125 g 105 g 30 g Mix sugar and pectin together. Heat strawberry puree with glucose and inverted sugar. Add sugar and pectin in hot strawberry puree. Bring to the boil then pour immediately in silicon mould or frame. Place in freezer immediately. Cut cake into rectangles (10 x 3,5cm). Use a piping bag with a neutral nozzle to decorate the cake. Make some small mousseline Cointreau cream flames on half of the top of the cake. Next to the cream, place a dark chocolate plate (1,5cm x 8cm) and decorate with a fresh strawberry or raspberry. Recipe for 1 frame 60 x 40cm For 3 baking sheets 60 x 40cm 580g / sheet Full cream milk... 2000 g Egg yolks... 400 g Sugar... 500 g Custard powder (for pastry cream)... 180 g Butter... 160 g Butter... 7 Cointreau 60... 180 g Lemon zests... 12 g Lime zests... 12 g Orange zests... 15 g Boil milk with zests. Make a thick custard (pastry cream) then fold in 160g butter. Pour onto a shallow tray and leave to cool down. In a mixer, emulsify cold custard with 750g of soft butter and Cointreau. Cut sponge into bands (4cm large). Cover top and sides of the cake with Cointreau mousseline cream. Leave in the fridge for 1 hour. Cover again with Cointreau mousseline cream and create some ridges with a cake decorating comb. Cut 7cm long logs. Decorate with chocolate decoration, some green chocolate plates and a fresh strawberry or raspberry. Whole eggs... Egg yolks... Sugar 1... Egg whites... Sugar 2... Cream of tartar... Flour... Lime zests... 480 g 190 g 390 g 100 g 2 g 10 g Beat whole eggs, egg yolks, lime zest and 390 g of sugar together. In a bain marie, heat mixture to 45 C. With an electric mixer, whisk until completely cold. In a separate bowl whisk egg whites with remaining sugar (2). Fold ¼ egg whites into lime zest mixture. Add sifted flour, then add rest of egg whites. Spread 580 g of sponge cake mixture onto each baking tray. Bake at 200 C for 10 mn. Set aside. 30 B syrup... 400 g Water... 130 g Cointreau 60... Mix all the ingredients together. Lay a sheet of lime sponge in a 60 x 40cm large and 4,5cm high frame. Pour Cointreau syrup on top. Spread 550g Cointreau mousseline cream. Lay another lime sponge. Pour some syrup on top. Spread 300g Cointreau mousseline cream. Place frozen jellified strawberry (Mara des bois sauce) coulis on top. Spread 300g Cointreau mousseline cream. Lay the third and last sponge cake. Pour Cointreau syrup again. Cover with 550g Cointreau mousseline cream. Freeze. Mousseline cream Jellified strawberry (Mara des bois) coulis Lime sponge roll 7
China s Dream Your usual recipe Emmanuel RYON World Pastry Cup Champion Recipe for 6 cakes 16 x 16 or 60 x 40cm frame Flour... Butter... Caster sugar... Almond powder... Salt... Cinnamon... Praline... 40 g 40 g 40 g 40 g 1 g 1 g 30 g Your usual recipe In an electric mixer fitted with the paddle, mix creamed butter with flour then add all the other ingredients. Fold in praliné. Spread to obtain a sheet 0,5mm thick and keep in the fridge. Cut 2 x 3cm rectangles and store in the freezer. Bake at 160 C for about 10mn (convection oven). Sprinkle with icing sugar. 1. In a 16 x 16 x 4cm frame pour 400g Matcha Genoa cake and sprinkle with 90g strained Cointreau Griottines. Cover with 400g cinnamon Genoa cake. Bake at 170 C for 35 mn. 2) In a 60 x 40cm frame pour all the Matcha Genoa cake and sprinkle with 540g strained Cointreau Griottines. Cover with the cinnamon Genoa cake and bake at 170 C for about 45mn. When cold, glaze slightly cake and place a sheet of red striped Joconde cake. Cut properly cake edges. Glaze top and sides with neutral glaze. Decorate with Griottines, Matcha tea powder and praline crumble rectangles. Marzipan 50%... 1000 g Matcha green tea... 35 g Vanilla pods... 3 Salt... 6 g Whole eggs... 700 g Flour... 110 g Starch (corn flour)... 110 g Premium Amaretto Liquor 60... 100 g Butter... 3 Total weigh : 2400 g In an electric mixer fitted with the paddle, mix marzipan with green tea, salt and grated vanilla. Add eggs little by little and beat for about 10mn. Sift flour and starch together and add to marzipan mixture. Add Amaretto. Pour lukewarm melted butter. For baking method, see Assembly chapter. Marzipan 50%... 1000 g Cinnamon powder... 30 g Vanilla pods... 3 Salt... 6 g Whole eggs... 700 g Flour... 110 g Starch (corn flour)... 110 g Premium Amaretto Liquor 60... 100 g Butter... 3 Total weigh : 2400 g In an electric mixer fitted with the paddle, mix marzipan with cinnamon, salt and grated vanilla. Add eggs little by little and beat for about 10 mn. Sift flour and starch together and add to marzipan mixture. Add Amaretto. Pour lukewarm melted butter. For baking method, see Assembly chapter. Cinnamon Genoa cake Matcha tea Genoa cake Red striped Joconde cake Cointreau Griottines 9
Coconut and Passionfruit Emmanuel RYON Champion du Monde de la Pâtisserie Gelatine sheets... 5 g Pouring cream (35%MF) 2 Vanilla pod... 1 Sugar 1... 10 g Egg yolks... 60 g Water... 30 g Caster sugar 2... 60 g Glucose... 20 g Egg whites... Soak gelatine in cold water. Make a custard with cream, grated vanilla, sugar (1) and egg yolks. In 7cm large tart rings, line the inside of the rings with 2cm high plastic band (or use soft moulds). Pour 30g Passõa jelly (which starts to set). In 4cm large soft moulds, pour 8g Passõa jelly. Keep everything in the freezer. On the 7cm large Passõa jelly discs, pour 25g vanilla cream. Keep again in the freezer until mixture sets completely. Recipe for 16 individual cakes Butter... Icing sugar... Salt... Vanilla powder... Egg whites... Flour (type 55)... 2 100 g 2 g 2 g 40 g In an electric mixer fitted with the paddle, mix soft butter and icing sugar together. Add salt, vanilla then egg whites. Fold in flour. Spread to 0,5mm thick and cut 7cm large bases. Keep in the fridge. Pipe the rest of mixture around each base using a star nozzle (A8). Bake at 165 C for about 15 mn. Keep aside. Coconut puree... Lime zests... Gelatine sheet... Passõa concentrate 40 5 2 g 10 g 70 g Soak gelatine in cold water. Heat coconut puree and lime zests (about 40 C). Add drained gelatine, stir. Add Passõa. Keep aside. Add drained gelatine and leave to cool down at room temperature. Make an Italian meringue: cook water, sugar (2) and glucose together (to 116 C) and pour slowly on soft peak egg whites whisking continuously until meringue is completely cold. Mix both mixtures together and keep aside. See «Promenade» log recipe. Viennese shortbread Passõa and coconut jelly Glaze the Passõa jelly and vanilla cream pallet with caramel glaze. Sprinkle each shortbread with icing sugar. Place a pallet on each base. Glaze each small (4cm) Passõa jelly pallets and place on each cake. Decorate with thin mango slices, vanilla pods and gold leafs. Light vanilla cream 11
Planteur Cocktail Stéphane GLACIER Meilleur Ouvrier de France Pâtissier Identical to method for yellow macaroon. Replace yellow food colour by orange food colour. Turn yellow macaroons upside down. Spread with planteur confit and sandwich them with orange macaroons. Keep aside in the fridge. Recipe for 120 macaroons 1. Same amount of sifted almond meal and icing sugar (50% each)... Egg whites... Yellow powdered food colouring («egg yolk colour»)... Mix to make a firm paste. 600 g 110 g ½ g 2. Sugar... Water... Egg whites... Egg white powder... 75 g 110 g 1 g With the first 3 ingredients: make an Italian meringue cooked at 118 C. Leave the mixer to run until meringue temperature reaches 35 C. Gradually fold meringue into almond mix. Gently mix almond mixture until it becomes soft and shiny. Pipe macaroons (3cm large) onto silicone sheet or baking paper. Bake in conventional oven at 150 C for about 12mn. Use double baking trays. Pineapple puree... 600 g Orange and bitter orange puree... 2 Mango puree... 1 Pinches of cinnamon powder... 2 Vanilla pod... ½ Pectin NH... 12 g Sugar... 12 g St James rum 54... Zest of 1 lime... 1 Mix sugar with pectin NH. In a saucepan, heat mango, bitter orange and pineapple purees. Add vanilla, cinnamon and lime zest. Add sugar and pectin in hot purees. Heat to 105 C. Pour mixture into shallow tray. Blend mixture with spatula to make it smooth and add rum. 13
Centaur Emmanuel RYON World Pastry Cup Champion Milk couverture chocolate 36%... Buckwheat* or puffed rice... 140 g 70 g * In specialised or organic shops. Temper couverture chocolate to about 30 C. Add buckwheat or puffed rice. Using 5cm large rings, fill them with mixture to make thin round shapes. With a «mont blanc» nozzle, pipe 15g cognac ganache in mini chocolate cups and keep in the freezer. Spray with chocolate coating mixture to obtain a velvety look. Keep aside then stick onto a crispy buckwheat chocolate. Decorate with dark chocolate threads and gold leafs. Recipe for 50 pieces Dark couverture chocolate... Cocoa butter... Melt all the ingredients together. Vanilla and Remy Martin ganache Caster sugar... Glucose... Pinch of salt Hazelnut paste... Gelatine sheet... Pouring cream (35%MF) Remy Martin Cognac 58 80 g 25 g 90 g 2.5 g 140 g 25 g Soak gelatine sheet in cold water. In a copper pan cook sugar, glucose and salt to a temperature of 180 C. Pour over cream and add drained gelatine. Add hazelnut paste and Remy Martin Cognac. Blend well with an electric mixer. When cold, pour in mini dark chocolate cups (27mm large). Pouring cream (35%MF) Vanilla pods... 1,5 Inverted sugar... 40 g Liquid vanilla... 5 g Milk couverture chocolate 36%... Dark couverture chocolate 70%... 130 g Salted butter... 65 g Remy Martin Cognac 58 40 g Bring cream and vanilla to the boil and leave to infuse for about 10mn. In a copper pan, make a caramel with inverted sugar and pour hot vanilla cream on top. Pour whole preparation on chopped chocolates (dark and milk) and blend with an electric mixer. Add cognac and mix. Add butter to the ganache at about 35 C. Remy Martin caramel cream Crispy buckwheat chocolates 15
Amber Stéphane GLACIER Meilleur Ouvrier de France Pâtissier Pouring cream (35%MF) 100 g Milk... 100 g Egg yolks... Sugar... 70 g Gelatine sheet... 4 g Hazelnut paste... 40 g Whipped cream... Make a custard, then pour on hazelnut paste. Add drained gelatine (soaked in cold water). Allow mixture to cool down then fold in whipped cream. Pipe 30g chocolate cream in tilted verrines. Place an hazelnut dacquoise disc. Put in the fridge. Pour 25 g hazenut bavaroise. Keep aside in the fridge. Pipe a little whisky chantilly. Arrange a tuile and make a chantilly rosette in the centre. Decorate with a dark chocolate thread. Recipe for 15 verrines (glasses) 12cl Pouring cream (35%MF) Caster sugar... Glen Turner Whisky 60 30 g 10 g Beat cream with all the other ingredients until firm peaks. Chocolate thread Full cream milk... Pouring cream (35%MF) Sugar... Egg yolks... Dark couverture chocolate 65%... 100 g 1 Make a custard and pour on couverture chocolate. Whisk until smooth. For 1 frame 30 x 40cm Icing sugar... Raw hazelnut meal... Egg whites... Caster sugar... Hazelnuts (chopped)... 2 60 g 100 g Whisk egg whites with sugar. Sift icing sugar and hazelnut together and add to egg whites. Blend delicately and pour on 30 x 40cm tray. Sprinkle with hazelnuts and bake at 180 C for about 20mn. Icing sugar... Orange juice... Melted butter... Flour... Zest of 1 orange Almond flakes... 130 g 35 g Mix all the ingredients together and keep in the fridge for 1 hour. Spoon tuiles on silicon paper and bake in convection oven at 180 C for 10 mn. Leave to cool down a little then cut to size with a cutter. Shape in a mould for tuiles. Hazelnut dacquoise Chocolate cream Orange tuile Whisky chantilly Hazelnut bavaroise 17
Promenade Emmanuel RYON World Pastry Cup Champion Recipe for 1 frame 40 x 60 x 4,5cm Marzipan 50%... 6 Liquid vanilla... 20 g Vanilla pods... 2 Salt... 4 g Whole eggs... 460 g Chestnut flour... 75 g Starch (corn flour)... 75 g Griottines juice... 40 g Butter... 240 g Griottines... In an electric mixer fitted with the paddle, mix marzipan, vanilla and salt. Add eggs little by little and blend well for about 10mn. Sift flour and starch together and add to marzipan mixture. Add Griottine juice and chopped Griottines (or cut in half). Pour hot melted butter. Spread on baking sheet in frame. Bake at 170 C for about 10mn (convection oven). Egg yolks... Brown sugar... Chestnut paste... Egg whites... Caster sugar... Chestnut flour... Butter... 270 g 30 g 260 g 130 g 140 g In an electric mixer, whisk egg yolks with brown sugar. Add chestnut paste. Whisk egg whites with caster sugar and fold in egg yolk mixture. Add chestnut flour and hot melted butter. Spread mixture on baking sheet in frame. Bake at 170 C for about 10mn (convection oven). Chestnut puree... Water... Caster sugar... St James Rum 54... or Griottines juice... Gelatine sheets... 8 g Water... 280 g Caster sugar... 140 g Lime zests... 8 g Pear in syrup... 2700 g Raw sugar... 140 g Butter... 140 g 70 g 30 g 4 Gelatine sheets... 28 g Pouring cream (35%MF) 600 g Vanilla pods... 3 Egg yolks... 2 Caster sugar... 140 g White chocolate... 2 Whipped cream... 1500 g Heat chestnut puree and water together then add sugar and rum. Use the Griottine juice directly. Soak gelatine in cold water. In a saucepan, heat water sugar and zests. Leave to infuse for 30mn and strain. Dice pears and drain. In a saucepan, melt butter with raw sugar and add diced pears. Cook until juice has completely disappeared. Add zest syrup and bring to the boil. Add drained gelatine and keep aside in the fridge. Soak gelatine in cold water. Make a custard and add drained gelatine. Pour on white chocolate. Leave to cool down and fold in whipped cream delicately. Egg whites... Caster sugar 1... Caster sugar 2... Caster sugar 3... Icing sugar... Almond powder... Chestnut paste... Chestnut cream (sweet) Butter... 125 g Caster sugar... Water... Pouring cream (35%MF) Starch (corn flour)... Gelatine sheets... 360 g 20 g 10 g In a stainless frame 40 x 60 x 4,5cm high, place Griottines Genoa cake. Spread with pear compote and add 400g strained Griottines. Cover with chestnut cake and sprinkle with syrup. Fill with vanilla cream up to the top of the frame. Keep in the freezer. Smooth the surface on top with the remaining vanilla cream. Cut bands 8cm large x 17,5cm long. Decoration 1: pipe with a vermicelli nozzle some chestnut mixture on top of meringue bands and keep in the freezer. Spray some dark chocolate coating mixture with spray gun. Glaze bands with caramel glaze et place decoration 1 on top. Close each side with log pieces and add some Griottines. Finish decorating with chestnut pieces, gold leafs and meringues. 1 20 g 80 g 100 g 55 g 55 g Whisk egg whites with sugar 1. Make a meringue with extra sugar 2. Sift sugar 3 with icing sugar and almond meal and add to meringue. Pipe 15cm long bands (using a plain nozzle n 12). Pipe 1,5cm balls and arabesque decorations (using a plain nozzle n 6). Sprinkle with sugar. Bake at 150 C for about 1h30 (conventional oven). Mix creamed butter with chestnut paste, then add chestnut cream. Soak gelatine in cold water. Cook sugar (without water) until it reaches 185 C and add water. Mix cold cream and starch together and bring to the boil. Add little by little caramel, then drained gelatine. Keep aside in the fridge. Conditions of use: Melt completely glaze to a temperature of 40 C then use it sligltly warm (22 C). 19