40/// P U F F B AT T E RIngredients250 g water125 g butter2 g salt2 g caster sugar190 g flour250-300 g eggsPreparationBring the water gently to the boil withthe butter, salt and sugar. Boil for 10 sec-onds and immediately add all the flourthrough a sieve (away from the heat).Mix thoroughly. Add the eggs to the bat-ter one by one, mix vigorously with thebeater spatula and check the firmness:the batter must shine and fall from thespatula in one lump. Place puffs of the desired size on lightlygreased baking plates, glaze with lightlybeaten egg mixture and add a thin layerof chocolate-butter dough.Bake the puffs at 190°C for about 18 minutes with open steam vent (bak-ing time depends on the size of thepuffs).Profiterole with vanilla ice cream and chocolate sauceC H O C O L AT E B U T T E R D O U G HIngredients125 g butter160 g caster sugar145 g flour15 g cocoa powder2 g saltPreparationMix the soft butter with the caster sugar,then add the sifted mixture of flour,cocoa powder and salt. Mix briefly into ahomogeneous dough. Chill to 3°C forfurther processing.Roll out the chilled dough very thin (2 mm) and press out circles of the samediameter as the puffs. Press these lightlyonto tops of the puffs.Finish baking at 190°C for about 18 min-utes with open steam vent (baking timedepending on the size of the puffs).VA N I L L A I C E C R E A MIngredients and preparation p. 19.C H O C O L AT E S A U C EIngredients250 g whole milk250 g cream (35%)300 g fondant chocolatePreparationHeat the milk and cream together to60°C and add step by step to the fondantchocolate. Mix regularly until the choco-late is completely absorbed into themass.Lastly, mix into an emulsion (homoge-neous mass).F I N I S H I N GChocolate stick: See chocolate tech-niques on p. 29Delicious chocolate crispy puffs filled with creamy vanilla ice cream and a dark chocolate sauce.CHAPTER 2B A R T ’ S T I P SAdd the eggs one at a time and regularly check the solidityof the batter. It is quite possible that the ideal consistencywill be achieved without using all the eggs. Sugar icing on the puffs is not essential but makes them more inviting and crisper in the mouth.More information on ice cream making terminology can be found on pp. 18–19.106/// B A S E O F T H E D E S S E R T (Reverse construction in a silicone mat,7 cm diameter and 1 cm high)1. COCONUT BUT TER DOUGHIngredients125 g butter 60 g icing sugar60 g grated coconut 50 g egg yolks160 g flour2 g coarse sea saltPreparationMix the butter at room temperature withthe icing sugar and grated coconut.When well mixed, add in the egg yolksand then fold in the sifted flour and saltto produce a homogeneous dough.Chill (3°C) before processing further.Roll out the chilled butter dough to 3 mm thick, prick, and press out the desired diameter. Sprinkle with egg andsprinkle with grated coconut for baking.Bake at 160°C for about 18 minutes untilgolden-brown. Wild strawberry – coconutkaffir lime 2. CRÈME OF WILD STRAWBERRY ANDRASPBERRYIngredients165 g whole milk½ vanilla stick75 g caster sugar100 g egg yolks54 g gelatine (or 4½gelatine leaves)(soaked)150 g wild strawberry purée with 10% sugar100 g raspberry purée with 10% sugar250 g cream (35%)PreparationHeat the first four ingredients togetherto produce an anglaise (83°C) and thenadd to the soaked gelatine through a finesieve.Then stir in the mixture of fruit puréesand add the 2/3 whipped cream at 25 to30°C.The structure and consistency of thecrème determines at which temperaturethe cream is mixed in. This also dependson the intended purpose. For example,where it is intended for a pastry built upusing the ‘reverse construction’ tech-nique (as when using a more detailed silicon mat mould to obtain a more de-tailed shape), then the crème needs tobe more fluid. In this case the cream isworked in at 30°C. In a classical construction (for examplein cake rings) it is advisable to use athick, pipeable cream, giving better con-trol during the construction process. Inthis case the cream is worked in at 25°C.Attention: this depends very much onthe recipe, on the particular crème, andalso on the proportions. A powerful combination of soft wild strawberry and crispy coconut dough, with the fresh acids of the kaffir lime and the cold coconut ice. CHAPTER 3¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤L I M E K A F F I R L I M EC R É M E U X G L A Z E DW H I T E G L A C É I C I N G C R È M E O F W I L D S T R AW B E R R Y A N D R A S P B E R R YC O C O N U T B U T T E R D O U G HI S O M A LT D E C O R AT I O NG O L D R I N G S C O C O N U T I C E G L A Z E DG O L D L E A F7 C M Ø1 C M/// C O N S T R U C T I O N ////// 109L I M E K A F F I R L I M E C R É M E U XIngredients255 g lime juicegrated zest of three kaffir limes 7 g kaffir lime leaves195 g caster sugar195 g eggs21 g gelatine (or 3½ gelatine leaves)150 g butterPreparationBring the fresh lime juice to the boil,add the zest and leaves, cover with clingfilm and leave to infuse for fifteen minutes.Pass the infused mixture through a finesieve, and add to the yolks and castersugar. Heat and stir to produce ananglaise (83°C). Add this through a sieveto the soaked gelatine. Allow to cool to38°C before adding the soft butter togive a smooth emulsion.Spoon the lime-kaffir lime crémeux intoa 3D ball mat. Freeze. C O C O N U T I C E Ingredients130 g caster sugar25 g glucose powder30 g skimmed milk powderstabilizer500 g coconut milk135 g cream (35%)60 g grated coconut (roasted)30 g coconut liqueurPreparationMix the dry ingredients (caster sugar,glucose powder, skimmed milk powder,stabilizer). Heat the coconut milk andcream to 60°C and stir in the mixed dryingredients.Pass through a fine sieve and mix the icehomogeneously (homogenizing). Then leave to cool for 12 hours at 3°C(ripening process).Churn the ice mix. Half-way through thechurning add the roasted, fully chilledgrated coconut. Add the coconut liqueur just before theend of the churning. Immediately fill the 3D silicone ballmoulds and freeze.W H I T E G L A C É I C I N G Ingredients225 g whole milk225 g glucose310 g white chocolate calletswhite powder colouring 66 g gelatine (or 5½ gelatine leaves)8 g titanium dioxide (white powder colouring E 171)95 g neutral oil (grape seed oil, sunflower oil)PreparationBring the whole milk and glucose to theboil and add to the white chocolate cal-lets and white powder colouring. Add the soaked gelatine when the choco-late is completely mixed. Then add theneutral oil. Lastly mix the glacé icing to a homoge-neous mass and pass through a finesieve. Cover with cling film and store at3°C until completely crystallized. Heat the glacé chocolate to 35°C beforefully glazing the prepared moulds (-20°C).F U R T H E R F I N I S H I N GIsomalt decoration (gold rings) – tech-nique on p. 27Gold leafDesserts with fruit and chocolateB A R T ’ S T I P SIn the photo we’ve opted for a very simple presentation, butit’s very nice to add wild strawberries and a little gratedcombava (kaffir lime zest).184/// Whether in adults or children, allergies are never fun! Here therefore is a dessert with no added sugars, but also gluten and lactose-free!Delicious mini-ice lollies with a fresh tangerine cream, a surprising sorbet of coriander, tangerine and lemon finishedwith pieces of white and pink grapefruit.CHAPTER 4F R E S H TA N G E R I N E C R È M E Ingredients200 g coconut oil150 g egg yolks140 g tangerine purée with 100% sugar10 g of orange concentrate 100% (frozen)120 g zustoPreparationHeat all ingredients to 82°C with theThermomix for 15 minutes at setting 4.Then mix for another 10 seconds at set-ting 8 and cool to 35°C.Place the crème half way up the smallfrisco moulds (until just under the open-ing of the stick) and freeze.Tangerine – coriander – grapefruitC O R I A N D E R TA N G E R I N E S O R B E T W I T H L E M O NIngredients20 g fresh coriander 555 g water55 g fresh lemon juice275 g zustocombined stabilizer (emulsifier and stabilizer)500 g tangerine purée with 100%sugarPreparationBriefly blanch the fresh coriander in hotwater (90°C) and cool immediately inice water.Mix the blanched coriander finely in thecold water (555 g) with the lemon juiceand mix it with the mixed dry ingredi-ents (zusto and stabilizer). Heat to 40° C and leave for half an hourto ensure optimal dissolving of the sug-ars and the gelling of the stabilizer. Onlythen add the tangerine pulp (3°C).Churn the coriander-tangerine sorbet.Fill the half-filled frisco moulds to thetop. Insert the stick and wipe flat.Freeze.D I P M I X Ingredients120 g cocoa butter120 g coconut oil20 g yuzu oil50 g zustoyellow powder colouring (fat-soluble)PreparationMelt the cocoa butter and mix with thecoconut oil, zusto and yuzu oil.Mix in the desired amount of yellowpowder colouring and pour through afine sieve.Immerse the ice lollies (-20° C) into thedip at 40°C. Gluten-free – lactose-free – no added sugarsNext >