Muroise

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. Tanariva Milk Chocolate Mousse

    Ingredients

    • Milk - 450g
    • Milk chocolate - 585g
    • Gelatin mass - 65g
    • Whipped cream - 900g

    Boil Milk, pour on chocolate, add gelatin and then whipped cream.

  2. Blackberry Jam

    Ingredients

    • Frozen fruit purée, sugar added : Blackberry - 700 g
    • Frozen fruit purée 100%: Strawberry - 300 g
    • Pectin NH - 17,5g
    • Sugar - 50g

    Boil the purees, mix well pectin and sugar, cook together, pour in insert and frozen.

    In this step

  3. French earl grey Whipped Ganache

    Ingredients

    • Fresh cream - 250g
    • Vanilla pods - 1
    • Gelatin mass - 21g
    • Earl gray tea - 11g
    • Milk chocolate 40% - 90g

    Boil the cream with tea, infused 8 mins; pour on chocolate, add the liquid mass gelatin.
    Keep in chiller. (Prepare 24h in advance)

  4. Dark Berries Blue glaze

    Ingredients

    • Frozen fruit purée, sugar added : Blackberry - 400 g
    • Frozen fruit purée 100% : Raspberry - 100 g
    • Sugar - 1000g
    • Water - 250g
    • Fresh cream - 800g
    • Glucose - 400g
    • Gelatine (sheet) - 55g
    • topping neutral - 175g
    • Blue colouring - 1g
    • Condensed milk (not sweet) - 250g

    Cook sugar and water at 121°C.
    Boil the cream and the purees with the glucose.
    Add the cooked sugar and blend well.
    Add the gelatin, then the condensed milk and the neutral glaze.
    Last the coloring.
    Keep in chiller.
     

    In this step

  5. Praline Hazelnut crunchy

    Ingredients

    • Feuilletine - 500g
    • Salt - 2g
    • Praline hazelnut paste 60% - 330g
    • Guanaja chocolate 70% - 200g
    • Milk chocolate 40% - 130g

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

  6. Classic Chocolate cake

    Ingredients

    • Almond powder - 300g
    • Icing sugar - 600g
    • Egg white - 540g
    • orange peel (dices) - 2
    • Honey - 50g
    • Noisette butter - 500g
    • Salt - 2,5g
    • Bicarbonate of soda - 7g
    • Dark Chocolate 66% - 325g
    • Flour - 200g

    Powder in mixer, add liquid egg white, then flour, sea salt, baking soda, then melted chocolate at 45°C, then warm liquid honey and hazelnut butter.

  7. Chocolate Sablé base

    Ingredients

    • Butter - 600g
    • Sugar - 360g
    • Salt - 2g
    • Egg - 50g
    • Flour - 640g
    • Cocoa (powder) - 120g

    Soften the butter, add powders, then eggs slowly, finisg by flour.
    Keep in chiller.

  8. Finishing

    Fresh blackberries
    White chocolate line
    Shiso flower

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