Coffee, mandarin orange & gianduja

Pastry recipe
Julien Perrinet

Julien Perrinet

Pastry Chef
Executive Pastry and Baking Chef, Grand Hyatt in Taipei & Les vergers Boiron Brand Ambassador   Born in the Brittany region of France in 1982, Julien Perrinet began as
a young apprentic...
  1. Coffee mousse

    Ingredients

    • Fresh cream - 350g
    • Icing sugar - 50g
    • Coffee (extract) - 12g
    • Gelatin mass - 70g
    • Vanilla pods - 1
    • Whipped cream - 300g
    • Coffee - 60g

    Infuse coffee in cream.
    Add melted gelatin mass and vanilla.
    Add whipped cream.

  2. Buckwheat Crispy

    Ingredients

    • Feuilletine - 250g
    • Buckwheat crispy - 260g
    • Praline paste - 330g
    • Guanaja chocolate 70% - 200g
    • Milk chocolate 40% - 130g
    • Salt - 2g

    Melt the chocolate and add all the rest of ingredients.
    Spread as flat as possible between two silicone papers.

  3. Mandarin orange Jam

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 1000 g
    • Pectin NH - 18,5g
    • Sugar - 35g
    • orange peel (dices) - 1
    • Vanilla pods - 1

    Boil the puree, mix well pectin and sugar, cook together, add zest and keep in chiller.

    In this step

  4. Hazelnut Dacquoise

    Ingredients

    • Egg white - 120g
    • Brown sugar - 60g
    • Icing sugar - 90g
    • Hazel (powder) - 100g
    • Flour - 30g
    • Hazelnuts (roasted) - 50g

    Whipped egg white and cassonade.
    Add the powders and spread the hazelnuts chopped.
    Bake at 175°C, 12-15 minutes.

  5. Gianduja Glaze

    Ingredients

    • Fresh cream - 1050g
    • Sugar - 240g
    • Glucose - 180g
    • Dark Chocolate 66% - 450g
    • Gianduja - 1180g
    • Hazelnut oil - 150g
    • red coloring - 1g
    • Gelatin mass - 110g

    Boil cream, sugar and glucose.
    Add gelatin and pour on chocolate and hazelnut paste.
    Add coloring and blend well.

  6. Parmesan sable

    Ingredients

    • Butter - 195g
    • Icing sugar - 90g
    • Shortening crisco - 60g
    • Vanilla pods - 1
    • Egg yolk - 45g
    • Flour - 300g
    • Parmesan - 30g
    • Salt - 4g

    Soften the butter, add powders, then shortening, then eggs slowly, finish by flour and cheese powder.
    Keep in chiller.

    Assembly and finishing

    Parmesan sable

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