Savour Patissier of The Year 2016 Ebook

PATISSIER OF THE YEAR
recipes from the 2016 competition

Photography Richard Weinstein
Layout & Design Damien Bilyk
Editor Stacey Alfred
Cover Image Gunawan
Nicole Shiu
Thank you to all the competitors for
their outstanding contributions.
Sarath Nimlamai
Michael Oksinski Joane Yeoh Yuling Wang Irina Samoylova
Christy Tania Francesco Gulisano Marcella Bustami
Melanie Day Christean Ng Nicole Shiu Matteo Sassi
Aurelio Gulino Gunawan Santiago Cuyugan August Chang
Phillip Khoury Sarath Nimlamai Nicole Fang Alessandro Bartesaghi
Buddika Gunawardara April Khaynun Evans Garon De Angelis-Pearce
Kotesh Khandala Eigen Ting Deniz Karaca Luke Johnson

CONTENTS
I N T R O D U C T I O N p . 6
T H E J U D G E S p . 9
T A R T S p . 13
M A C A R O N S p . 57
R A V I F R U I T E C L A I R S p . 82
C A L L E B A U T E N T R E M E T S p. 110
O V E R A L L R E S U L T S p . 157
Apinya Khaynun Evans

INTRODUCTION
Christean Ng
Savour Patissier of the Year is a new concept
developed by Kirsten Tibballs of Savour Chocolate
& Patisserie School, for attracting the best patisserie
professionals worldwide to compete on a grand stage.
"Savour Patissier of the Year allows professionals

from around the world to showcase their skills
working with the world's best equipment and
ingredients", explains Kirsten.
"Competitions always encourage a pastry chef to

learn and create new techniques and skills, I created
Savour Patissier of the Year to promote individuals
and their exceptional skills"
There were four categories for the competitors to enter: Tarts, Macarons,
Eclairs and Entremets.
Our panel of judges included some of the most renowned pastry chefs in
the world.
Competitors brought their product to the event pre-made and added the
finishing touches and garnishes in the competition arena.
From there our competitors presented each product to the judges for tast-
ing and scoring. The judges then selected a winner in each category.
The competitor with the highest combined score won the title and prize of
Savour Patissier of the Year.
Sarath Nimlamai
THE JUDGES
FRANK HAASNOOT
Frank was crowned World Chocolate Master (WCM) in 2011 at the prestigious competition in Paris,
winning first place in the Showpiece and Dessert categories. The judges at the WCM described his work as
breathtaking and remarkable. Franks eye for detail and elegant style are apparent in all of his products and
receive international praise.
Frank launched his career in 2001 after spending 7 years studying Pastry Arts in the Netherlands. Since then
he has worked as the Executive Pastry Chef in top establishments including Dobla, where he was responsible
for product development and design, and The Victorian in Kuwait, developing of high end cakes, chocolates
and pastries. Frank then started a new adventure as the Executive Pastry Chef at the newly opened Madarin
Oriental Hotel in Taipei where he has overseen the product develop for the brand new pastry kitchen.
Currently, Frank is the Executive Pastry Chef at the prestigious Peninsula Hotel, Hong Kong.
JULIEN ALVAREZ
Originally from the town of Bergerac in the Dordogne, Julien began his apprenticeship in the local pastry
Dieumegard. While learning the basics of his craft, he participated in various competitions where he won
several awards including the tasting at Best Apprentice of France.
Julien left France to join the team at Bubo in Barcelona under Carles Mampel. In 2008 he returned to France
to attend the opening of the first store, Pastry of Dreams with Philippe Conticini and MOF Angelo Musa. He
became a trainer at the famous school Bellouet Council, headed by Jean-Michel Perruchon in 2010 before
joining the Spanish pastry team and would become world champion in Lyon the following year (with Jordi
Bordas Santacreu and Josep Guerola) .
In June 2014, The Peninsula contacted Julien to offer him the Pastry Chef role at their Paris hotel. He recently
won Best Pastry Hope 2014 by Relais Desserts.
JORDI BORDAS AMBASSADOR
Winner of the Pastry World Cup in Lyon in 2011, Jordi runs a family business in Viladecans, Barcelona and
has developed a unique pastry-making method.
Jordi Bordas is an example of perseverance and tenacity in the pursuit of patisserie perfection. His experience
in the World Pastry Cup in Lyon 2009 allowed him to reach glory in the next edition of this event and as
captain of the Spanish team.
Since then he has combined the daily life of his familys pastry shop in Viladecans with the launch of his
revolutionary pastry-making method BConcept.
PAUL KENNEDY
Hailing from Ireland, Paul Kennedy has over 30 years experience in the chocolate and pastry industry. After
leaving his home country, Paul moved to Australia and continued his culinary dream as Executive Pastry
Chef at Cairns International.
In 2007, Paul was the Winner of the Best Chocolates in the World at the World Chocolate Masters in Paris,
joining a very exclusive club of winners of the award. He then had the honour of representing Australia in the
Grand Prix of Patisserie in Japan.
Paul is now the Executive Pastry Chef at Savour Chocolate & Patisserie School in Melbourne, teaching
thousands of students a year and mentoring several pastry champions eager to follow in Pauls illustrious
footsteps.
TARTS
Nicole Fang
1st
TARTS
Deniz Karaca
Deniz Karaca
DENIZ KARACA
THE TART
Streusel
200g plain flour In the mixer using a paddle, mix all the ingredients other than the
40g almond meal butter together.
140g caster sugar Melt the butter and add it slowly to the other ingredients.
6g baking powder Mix well.
ea lemon, zested Sprinkle the crumble onto a non-stick mat and refrigerate for about
0.5g sea salt 60 minutes.
ea vanilla beans Bake at 170C for 15 minutes in the convection oven with half fan
140g butter and set aside to cool.
Caramelised Peanuts
325g peanuts Roast the peanuts slightly in the oven.
110g caster sugar Boil the sugar and water in a copper pan to 126C.
60g water Add the peanuts and roast whilst constantly stiring until all sugar has
caramelised.
Separate the peanuts while still hot.
Chocolate & Peanut Tart Shell

225g streusel Combine all the dry ingredients.
110g caramelised peanuts Melt the couverture and combine it with the streusel mix by rubbing
3g sea salt it in until thoroughly coated.
115g Cocoa Barry Tanzanie single Line 1 x 200mm and 8 x 75mm lightly oiled tart rings about 3mm
origin dark couverture 75% thick.
Caramel Crme
50g isomalt Boil the isomalt to 190C and deglaze with the hot cream.
205g Callebaut Caramel Boil the cream and pour it onto the caramel couverture.
couverture Leave the cream to melt the couverture for a moment, add the sea salt
600g pure cream 35% and mix well.
2g sea salt Pour into a shallow container, cover the surface with plastic wrap and
blast chill.
Passionfruit & Lavender Jam

14g caster sugar (1) Combine the sugar (1) and pectin and combine it with the cold pas-
2g pectin NH sionfruit puree in a saucepan.
200g Ravifruit passionfruit puree Bring the puree to a boil, add the glucose and boil again.
60g glucose syrup Add the isomalt and boil again.
100g isomalt Add the lavender oil & acid and set aside to cool.
100g caster sugar (2) When completely cooled down, mix into a smooth jam in a food
3 drops natural lavender oil processor.
3g citric acid solution (50-50)
White Chocolate & Vanilla Cremeux
220g milk Hydrate the gelatine sheets.
220g cream Make an anglaise with the cream, milk, vanilla and egg yolks.
2 ea vanilla beans Strain the anglaise and pour it over the white chocolate.
145g egg yolks Add the gelatine & combine well.
4g gold gelatine sheets
220g Callebaut W2NV white
chocolate 28%
Caramel Glace
200g cream Hydrate the gelatine sheets in the water.
300g caster sugar Heat the cream and glucose to 80C.
300g glucose syrup Boil the sugar to 190C and add the hot cream & glucose.
200g condensed milk Add the condensed milk and gelatine solution.
20g gold gelatine sheets Pour over the chocolate and cover the surface with plastic wrap.
116g water Adjust the consistency with water if desired.
chocolate 28%
Passionfruit Meringue
100g egg whites Make a meringue with the egg whites, caster sugar and sea salt.
100g caster sugar Sift the icing sugar and passionfruit powder and fold it gently into the
0.5g sea salt meringue.
80g icing sugar Spread onto trays with non-stick mats and dry at 90C overnight in
20g freeze dried passionfruit the deck oven.
powder
Additional Components
baby lemon balm
chocolate twigs
fresh panama passionfruit
ripe bananas
caster sugar
canola oil spray
Assembly
1. Start by preparing the passionfruit meringue one day prior.
2. Prepare the streusel and caramelised peanuts.
3. Continue further by preparing the chocolate & peanut tart shells and set them aside.
4. Prepare the passionfruit & lavender jam.
5. Spread the jam into the tart shells.
6. Cut the peeled bananas into 6mm slices, coat them in caster sugar, caramelise on both sides in a non-stick
pan and place them neatly into the tart shells on top of the passionfruit jam.
7. Sprinkle with fresh passionfruit pulp.
8. Prepare the white chocolate & vanilla cremeux and pour it over the banana slices into the tart shells,
leaving about 2mm clearance.
9. Set aside in the fridge until completely set.
10. Prepare the caramel crme and whip to soft peaks. Spread the whipped crme into 1x 180mm and 8x
65mm, 12mm high rings. Blast freeze.
11. Prepare the caramel glaze and glaze the frozen caramel crme discs.
12. Place the discs on top of the cremeux into the tart shell.
13. Decorate each tart with a chocolate twig, fresh passionfruit, passionfruit meringue,
caramelised peanuts and baby lemon balm.
2nd
TARTS
Aurelio Gulino
Aurelio Gulino
AURELIO GULINO
KILIMANJARO
Pte Sable au Gru de Cacao

625g butter 82% fat In a mixing bowl with the paddle attachment beat the butter, icing
225g icing sugar sugar, salt, zest, cinnamon and vanilla seeds until pale, then slowly
5g sea salt add the egg yolks until emulsified.
15g Ravifruit lemon zest Add the roasted cocoa nibs, toasted coconut and sieved flour.
8g ground cinnamon Chill the sable for a few hours until needed.
50g egg yolks Roll, cut and bake at 165C for 20 minutes.
600g cake flour, sieved
25g Callebaut cocoa nibs, roasted
10g vanilla bourbon Madagascar
seeds
20g desiccated coconut, toasted
Madagascar & Coconut Ganache
150g coconut milk Boil the coconut milk, puree and inverted sugar.
680g Ravifruit coconut puree Add the soaked gelatine and stir to dissolve.
30g inverted sugar Pour over the Velvet and Madagascar chocolates and mix with a stick
100g Callebaut Velvet white blender to combine.
chocolate 33% Add the vanilla, salt, desiccated coconut and lemon puree and
320g Callebaut Madagascar single continue to blend.
origin dark couverture 67.4% To finish, add the cream and coconut cream. Strain and set aside in
6g gelatine 200 bloom the fridge to chill.
36g cold water, for soaking
60g Ravifruit lemon puree
100g coconut cream
50g cream 35% fat
beans
4g sea salt
35g desiccated coconut
Caramelised Banana Compote
150g caster sugar (1) Make a dry caramel with the caster sugar (1) then add the butter and
290g fresh bananas, diced vanilla beans.
20g butter 82% fat Continue to stir and add the fresh bananas and cinnamon.
125g coconut water, warm Cook for 2 minutes then add the warm banana puree and coconut
565g Ravifruit banana puree, warm water.
5g vanilla bourbon Madagascar In a bowl, combine the caster sugar (2), pectin and agar-agar, add to
beans the previous mixture and bring to a boil.
1g ground cinnamon Add the lemon juice, zest and salt.
8g pectin NH To finish, add the soaked gelatine then pour 35g onto 6cm round
1g agar-agar silicon moulds and blast freeze.
10g caster sugar (2)
6g gelatine 200 bloom
2g sea salt
2g Ravifruit lemon zest
Coconut Ganache Monte
20g Ravifruit coconut puree Boil the coconut puree, coconut cream, inverted sugar and glucose.
120g coconut cream Add the soaked gelatine, stir to dissolve then pour over the velvet
8g inverted sugar chocolate.
12g glucose Blend to combine.
2g gelatine 200 bloom Add in the lemon juice, desiccated coconut and cold cream.
12g cold water, for soaking Allow to set in the fridge for 12 hours before whipping.
86g Callebaut Velvet white
chocolate 33%
10g desiccated fine coconut
190g cream 35% fat, cold
Lemon & Banana Gele

150g Ravifruit lemon puree Boil the lemon juice, concentrate and banana puree.
2.5g lemon concentrate Combine the sugar, pectin and agar-agar and mix them with the
200g Ravifruit banana puree liquids. Boil for 2 minutes.
80g caster sugar Pipe into 2cm dome silicone moulds and freeze.
7.5g pectin NH
4g agar-agar
Madagascar Glaze
25g Callebaut cocoa powder Bring the sugar, glucose and water to 102C.
300g water Add the cocoa powder, soaked gelatine, condensed milk and Mada-
250g caster sugar gascar couverture.
350g glucose Blend to combine.
200g condensed milk
300g Callebaut Madagascar single
origin dark couverture 67.4%
Assembly
1. Pour the Madagascar & coconut ganache into 7.5cm round silicon moulds then place a disc of caramelized
banana compote.
2. Blast freeze.
3. Whip the coconut ganache monte and pipe it into 4cm dome silicon moulds then place a 2cm dome of lemon
& banana gele.
4. Blast freeze.
5. Warm the glaze to 28C and glaze the ganache and dome.
6. Move the ganache onto an 8.5cm pte sable disc, then place a 7.5cm pte sable disc on top of it.
7. To finish, place a glazed dome on top. Decorate.
3rd
TARTS
Matteo Sassi
Matteo Sassi
MATTEO SASSI
EARTH
Orange Friable
1250g butter Paddle the softened butter, icing sugar, orange zest and vanilla seeds
350g icing sugar together until smooth.
10g orange zest Add the salt and flour and mix until combined.
1g vanilla seeds Keep refrigerated overnight.
10g salt
1000g flour
Dark Chocolate & Coffee Crunch

130g Callebaut 811NV dark Melt the dark chocolate then add all remaining ingredients and mix
couverture 53.7% together.
100g almond praline
180g Callebaut paillete feuilletine
3g pink salt
15g Trablit coffee extract
Barley Ricotta Flan
400g ricotta Cook the cooked barley, milk and orange blossom water until all
50g candied orange liquid is completely reduced.
20g orange blossom water Cool down to 5C then add all remaining ingredients and mix.
250g milk Pour into a silicon mould and bake at 155C for 20 minutes.
350g cooked barley
250g orange blossom water
120g whole eggs
40g egg yolks
2g orange zest
1g lemon zest
150g caster sugar
Dark Chocolate Spray

500g Cacao Barry Guayaquil dark Melt the dark chocolate and cocoa butter together.
chocolate 64%
500g cocoa butter
Whipped White Coffee Chantilly Cream
700g cream (1) Bring the cream, sugar and Arabica coffee beans to a boil.
400g cream (2), cold Add the gelatine and cold cream to the hot mixture.
100g caster sugar Keep refrigerated overnight to set before whipping.
20g gelatine
100g Arabica coffee beans
Orange Gel
1000g fresh orange juice Bring the orange juice to 65C.
20g citrus pectin Combine the pectin and sugar together, then add to the heated
100g caster sugar orange juice and boil.
Coffee Vanilla Glaze
100g glucose Bring the glucose, sugar and espresso coffee to 150C.
100g espresso coffee Deglaze the sugar syrup with boiling cream.
250g caster sugar Add the gelatine and all remaining ingredients, then mix and strain.
800g cream Keep refrigerated overnight to rest before use.
200g condensed milk
20g gelatine
300g mirror glaze, cold
0.5 Madagascan vanilla bean
Alessando Bartesaghi
Alessando Bartesaghi
ALESSANDRO BARTESAGHI
COCONUT, PASSIONFRUIT AND GREEK YOGURT TART
Almond & Vanilla Sable

300g soft butter Mix with a paddle attachment the butter, sugar and salt.
220g brown sugar Add a small amount of the flour, the eggs and the almond meal, then
2g sea salt, crushed the rest of the flour sifted with bi-carb soda.
10g vanilla paste At the end, mix in the paillete feuilletine until combined.
40g whole eggs Roll out the mixture between two guitar sheets to 2.5mm for individ-
450g plain flour ual tart, 3mm for the large tart.
100g almond meal Bake at 170C between perforated mats, on perforated trays.
1g bi-carb soda Cool down on a marble surface to keep them perfectly flat.
50g Callebaut paillete feuilletine Dust with mycryo.
Callebaut Mycryo cocoa Roll out to 3mm and cut with a 90mm cutter for individual tart, and
butter, for dusting with a 220mm cutter for large tarts.
Mango & Lime Curd

600g Ravifruit mango puree Place the purees, egg yolks, whole eggs and sugar in a thermomix and
150g Ravifruit lime puree cook to 84C.
240g egg yolks Add the cold butter and gelatine.
180g caster sugar Place 40g of curd in a 60mm round mould, set and freeze.
300g whole eggs Place 300g of curd in a 180mm round ring for a large tart.
360g butter, cold
9g powdered gelatine 200 bloom
45g water for the gelatine
Yogurt Mousse
750g unsweetened Greek yogurt In a thermomix, mix the yogurt, liquid cream, sugar, lemon juice and
300g liquid cream vanilla paste and bring to 20C.
225g caster sugar Add the melted gelatine and semi-whipped vanilla cream.
75g lemon juice Need 40g for 80mm tart and 600g for a 200mm tart.
22.5g powdered gelatine 200 bloom
112.5g water, for the gelatine
1200g cream, soft whipped
15g vanilla paste
Coconut Cremeux
500g Ravifruit coconut puree Make an anglaise to 83C with the puree, sugar, egg yolks, whole eggs
100g caster sugar and vanilla.
120g egg yolks Add the fine coconut, cold butter and gelatine.
200g whole eggs Individual tart 35mm hemisphere, 30g.
8g powdered gelatine 200 bloom Large tart fill 140mm flexipan with 150g of mix.
40g water, for the gelatine Freeze.
200g butter, cold Unmould and glaze with mirror glaze then dip into fine coconut.
150g fine coconut
10g vanilla paste
Mandarin & Vanilla Glaze

1000g Ravifruit mandarin puree Bring to 40C the puree, water, glucose and vanilla paste
150g water Add the sugar and pectin mixed together and bring to a boil.
180g caster sugar Use at 30C on frozen cakes.
240g glucose
15g pectin NH
10g vanilla paste
Coconut Marshmallow
335g caster sugar Bring the coconut puree, sugar and inverted sugar (1) to 110C.
105g inverted sugar (1) Pour over the inverted sugar (2), add the gelatine and whip with a
115g Ravifruit coconut puree whisk.
150g inverted sugar (2) Mix until cool then pipe long strips over oiled silicon paper.
28g powdered gelatine 200 bloom Sprinkle the surface with fine coconut.
140g water, for the gelatine Allow to set.
Phillip Khoury
Phillip Khoury
PHILIP KHOURY
APRICOT AND ALUNGA TART
Hazelnut Pate Sucree

140g butter Place all ingredients except the eggs in the bowl of an electric mixer
135g icing sugar with the beater attachment and mix until it resembles breadcrumbs.
45g hazelnut meal Add the eggs and mix until a dough begins to form.
220g plain flour Roll to 2mm thickness and chill for at least 20 minutes.
50g rice flour Cut with a round cutter 97mm and bake at 150C for 20 minutes
75g potato starch until dry and golden.
2g salt
2g lemon zest
80g whole eggs
Hazelnut Frangipane
220g hazelnut meal Add all ingredients at room temperature and mix until just
220g unsalted butter 82% fat combined.
220g caster sugar Bake in a 370x680mm frame at 170C for 20-25 minutes until golden
230g whole eggs and baked through.
30g cornflour Blast chill for 5 minutes until cold.
Cut with an 84mm cutter and reserve.
Apricot Curd
130g caster sugar Gently cook the apricot puree, lemon juice, whole eggs and egg yolks
150g Ravifruit apricot puree to 85C.
30g lemon juice Add the gelatine solution and stir to dissolve.
180g whole eggs Once the mixture has cooled to 40-45C, blitz in the butter with a
90g egg yolks stick blender.
24g gelatine mix (200 bloom) 1:6 Pipe 35g into 76mm round silicone mould and freeze.
100g unsalted butter 82% fat
Alunga Ganache
180g cream 35% fat Heat the cream to 60C and pour over the remaining ingredients.
200g Cacao Barry Alunga Blitz with a stick blender until well emulsified.
milk couverture 41% Dispense 15g onto the apricot cremeux and freeze.
20g unsalted butter 85% fat Glaze with exotic nappage.
30g apricot liquor
10g inverted sugar
Exotic Nappage
400g caster sugar Pre-mix the caster sugar and pectin X58 and NH and mix well into
7g pectin X58 water (1). Allow to sit for 15 minutes.
7g pectin NH Gently warm the water (2) with the glucose, mint, vanilla and lemon
300g water (1) zest to 80C and add the pectin mixture. Bring to a boil.
300g water (2) Remove from the heat and add the citric acid solution. Colour with
200g glucose yolk colour to a pale orange colour. Glaze at 50C.
2u. mint
1/3u. vanilla
13u. lemon zest
3g citric acid solution
yolk yellow colour
39% Alunga Milk Chocolate Mousse

100g Cacao Barry Alunga Place the milk chocolate into a stick blender jug, heat the water to
milk couverture 41% 65C and dissolve the gelatine solution. Pour over the chocolate and
50g water emulsify with a stick blender.
20g gelatine mix (200 bloom) 1:6 Whip the egg whites and dextrose to a stable meringue and fold into
50g egg whites the milk chocolate emulsion.
25g dextrose Softly whip the cream and fold into the above mixture.
50g cream 35% fat Pipe into a 15mm half sphere mould and freeze.
Apricot Juice
250g Ravifruit apricot puree Combine all ingredients and blend in a small jug with a stick blender.
25g caster sugar Dispense 10g into a 3cm half sphere full and place the frozen
0.25g xanthan gum Arriba chocolate mousse into the centre to resemble an apricot stone.
Freeze and dip into gel coating.
Apricot Gel Coating

200g Ravifruit apricot puree Bring the apricot puree and water to a boil.
200g water Mix the remaining ingredients together and add to the apricot mix.
40g caster sugar Allow to boil again and remove from the heat.
6g iota carrageenan Dip the frozen apricots in the mixture to create a gel coating.
2g kappa carrageenan
Assembly
1. Cut and place the baked hazelnut cream onto the cut and baked hazelnut sable.
2. Glaze the frozen apricot curd and Alunga ganache with exotic nappage and place on top of the hazelnut crme.
3. Dip frozen apricot juice and Alunga mousse in apricot gel coating and airbrush a highlight of deep yellow
colouring.
Christy Tania
Christy Tania
CHRISTY TANIA
YELLOW EXOTIC
Exotic Compote
125g bananas In a thermomix, incorporate all ingredients together.
50g mango Blend on medium speed and continue heating to 100C for 20-25
125g pineapple minutes.
35g raw honey Pipe into insert mould/ring.
25g Ravifruit passionfruit puree Freeze.
125g Ravifruit pineapple puree
1 lime, zested
6g potato starch
15g caster sugar
Lime Marshmallow
250g caster sugar In a saucepan boil together the sugar, water, inverted sugar (1) and
80g water lime juice until the syrup reaches 110C.
75g inverted sugar (1) Pour into the bowl of a mixer with whisk attachment and incorporate
100g lime juice the inverted sugar (2), lime zest and bloomed gelatine to dissolve.
1 lime, zested Whisk until cool.
110g inverted sugar (2) Pour into an insert mould/ring on top of the exotic compote.
25g gelatine Freeze.
Exotic Cream
75g Ravifruit passionfruit puree In a saucepan, heat together the passionfruit puree, banana puree,
20g Ravifruit banana puree lemon juice and vanilla bean.
5g lemon juice Make an anglaise with the eggs and caster sugar.
1 vanilla bean Dissolve the gelatine and drop the temperature quickly by
85g caster sugar incorporating the cold butter.
135g whole eggs Mix well with a stick blender.
150g butter, cold Pour into insert mould/ring on top of the lime marsmallow.
3g gelatine Freeze.
Coconut Mousse
800g Ravifruit coconut puree In a saucepan, warm the coconut puree and add the bloomed gelatine
120g egg whites to dissolve.
240g caster sugar Make an Italian meringue with the egg whites, sugar and water.
80g water Fold the Italian meringue into the coconut puree and gelatine
30g gelatine mixture.
450g cream, whipped Fold in the whipped cream.
Pipe half the mixture into the outer ring, place the frozen insert
inside and close with more coconut mousse.
Freeze.
Coconut Pate Sucree
90g almond powder In a mixing bowl with the paddle attachment beat together the butter,
150g potato starch vanilla bean and icing sugar.
65g fine desiccated coconut Mix in half of the eggs, then half of the dry ingredients, the rest of the
600g flour eggs and the rest of the dry ingredients.
4g sea salt Roll the dough between 2 pieces of parchment paper and leave to rest
300g icing sugar for 1 hour.
315g butter Cut a ring to fit the base of the tart ring and a rectangle strip to go
175g whole eggs around the side of the tart ring. Trim the excess at the top.
1 vanilla bean Blind bake at 150C for 10 minutes.
Remove from the oven and allow to cool.
Pineapple Almond Cream
50g butter Place all the ingredients into the bowl of an electric mixer with the
65g icing sugar paddle attachment.
35g whole eggs Beat until everything is well incorporated.
75g almond meal Pipe up to half the height of the half-baked tart.
6g potato starch Bake in the oven at 150C for another 12-15 minutes.
6g dark rum Remove from the oven and allow to cool.
110g Ravifruit pineapple puree
Neutral Glaze
500g water Place all ingredients together in a thermomix.
2 vanilla beans Mix well and bring the heat up to 100C for 35 minutes.
200g caster sugar Strain and leave to cool down.
20g pectin NH Pour some of the mixture on top of coconut pate sucree, spread and
10g lemon juice scrape to leave a shiny surface.
Passionfruit Glaze
125g Ravifruit passionfruit puree Place all ingredients together in a thermomix.
25g glucose Mix well and bring the heat up to 100C for 35 minutes.
25g caster sugar Strain and leave to cool down to 3740C.
3g pectin NH Pour over the frozen coconut mousse.
350g neutral glaze Place on top of the tart.
Luke Johnson
Luke Johnson
LUKE JOHNSON
BANANA CHOCOLATE TART
Chocolate Short Crust Pastry

450g flour Mix the flour, butter, icing sugar, sea salt, and almond meal in a mixer
300g butter with the paddle attachment until it becomes the texture of sand.
10g sea salt Add the eggs and mix through.
180g icing sugar Cool down and rest then roll to 3mm thick, cut to size and bake at
125g almond meal 160C for 22 minutes.
110g whole eggs
Banana & Milk Chocolate Rum Mousse

500g Ravifruit banana puree Boil the banana puree then add the gelatine and warmed spice rum.
16g gold gelatine sheets Pour over the melted chocolate and blitz with a stick blender.
800g Cacao Barry Alunga Mix in the soft whipped cream.
milk couverture 41% Pipe 200g into the insert of a large silicon donut mould and freeze.
100g spiced rum
1000g cream
Chocolate Feuillitine Crunch

360g 50/50 almond hazelnut Melt the chocolate and mix with the praline and feuillitine.
praline paste Spread 120g on the base of the frozen banana mousse.
140g Callebaut 811NV dark
couverture 53.7%
Chocolate Glaze
51g water Bring the water, sugar and cream to a boil.
369g caster sugar Add the cocoa powder, gelatine and neutral glaze, blitz and leave in
426g cream the fridge for 24 hours before use.
21g gelatine
81g Callebaut cocoa powder
495g neutral glaze
Chocolate Passion Banana Ganache

150g Ravifruit passionfruit puree Bring the purees to a boil then add the rum.
100g Ravifruit banana puree Pour over the chocolate and butter mix and use to fill chocolate bon-
45g rum bons for garnish.
100g butter
500g Cacao Barry Alunga
milk couverture 41%
Assembly
1. Heat the glaze to 28C, take the frozen mousse and chocolate feuillitine crunch out of the mould and glaze.
2. Place on the chocolate short crust disc and add chocolate garnish.
Eigen Ting
Eigen Ting
EIGEN TING
TEXTURES OF CHOCOLATE
Sugar Dough
260g butter In an electric mixer with the paddle attachment, mix the butter, flour
500g flour and salt until it comes to a sandy consistency.
pinch salt Mix the sifted icing sugar and almond meal into the flour mixture.
180g icing sugar Add in the eggs and mix until the dough comes together.
65g almond meal Wrap the dough with plastic wrap and leave to rest for about 30
105g whole eggs minutes.
QS Callebaut Mycryo cocoa Roll the dough on a lightly floured surface and prepare to line the tart
butter moulds.
Trim the excess dough and refrigerate before baking.
Bake at 180C and sift the Mycryo over the baked tart once out of the
oven.
Almond Joconde Sponge

175g almond meal In an electric mixer with the whisk attachment, whip the almond
175g icing sugar meal, icing sugar, pastry flour and eggs.
50g pastry flour In a separate bowl, whisk the egg whites and sugar until a stiff
250g whole eggs meringue is formed.
325g egg whites Fold the meringue into the egg mixture.
80g caster sugar Lastly, fold in the melted butter and spread on a prepared baking tray.
40g butter, melted Bake at 190C for about 6 minutes.
Feuilletine Base
100g Callebaut 823NV milk Melt the milk chocolate and cocoa butter together.
chocolate 33.6% Mix in the praline paste and finally the feuilletine.
34g cocoa butter Use as needed.
267g praline paste
Chocolate Ganache
32g Callebaut 811NV dark Bring the cream to boil.
couverture 53.7% Emulsify the cream together with both the chocolates using a stick
232g Callebaut 823NV milk blender.
chocolate 33.6%
Chocolate Anglaise
400g cream Bring the cream to a boil.
100g caster sugar Meanwhile, whisk together the sugar and egg yolks.
120g egg yolks Add the sugar and egg yolk mixture to the hot cream and cook to
140g Callebaut 823NV milk 82C to make an anglaise.
chocolate 33.6% Melt in the bloomed gelatine and strain the mixture over the milk
7.5g gelatine chocolate.
Emulsify together with a stick blender and leave to set.
Milk Chocolate Mascarpone Cream
200g chocolate anglaise (recipe Smooth out both the chocolate anglaise and mascarpone separately
precedes) with a spatula.
200g mascarpone Gently fold the mascarpone into the chocolate anglaise and use as
needed.
Milk Chocolate Glaze

75g water Cook the water, sugar and glucose to 103C.
150g caster sugar Add in the sweetened condensed milk and gelatine solution.
150g glucose Emulsify with the milk chocolate.
100g sweetened condensed milk Use at 35C.
70g gelatine solution
150g Callebaut 823NV milk
chocolate 33.6%
dark chocolate disc
gold leaf
Assembly
1. Brush the prepared tart shells with dark chocolate to coat the inside and leave to set.
2. Spread a thin layer of the feuilletine base on the cut out joconde sponge and place in the centre of the tart.
3. Pour the ganache into the tart shell and leave to set.
4. Prepare a tempered chocolate disc the same size as the tart shell.
5. Spread the milk chocolate mascarpone cream into a prepared ring and leave to freeze. Cut into the same size as
the tart shell and reserve in the freezer until needed.
6. Once ready, place the mascarpone cream on top of the chocolate disc and glaze with the milk chocolate glaze.
7. Place it on top of the tart.
8. Garnish with gold leaf.
Christean Ng
Christean Ng
CHRISTEAN NG
LYCHEE, PINEAPPLE, COCONUT AND LEMONGRASS LIME TART
Almond Sweet Pastry

2g salt Combine the colour into the butter in an electric mixer with the
150g plain flour (1) paddle attachment.
150g icing sugar Add in the icing sugar, almond meal, plain flour (1) and salt and con-
150g almond meal tinue to mix until all ingredients are combined.
360g butter, cold Gradually add in the eggs.
120g whole eggs Lastly, add in the flour (2) and mix until all the ingredients form into
450g plain flour (2) a dough.
8g yellow oil based colour Divide the pastries into 2 portions, wrap in plastic wrap and allow to
rest for at least 3 hours.
Roll the pastry dough out to 5mm thickness, then cut out rings larger
than the tart rings and line the tart rings.
Bake at 160C for 17 minutes or until baked.
Lychee Jelly
600g Ravifruit lychee puree Mix the pectin NH with the sugar in a small bowl.
24g gelatine sheets Heat the lychee puree and, when the puree starts to boil, gradually
24g pectin NH whisk in the pectin/sugar mix.
48g caster sugar Keep whisking until the liquid is slightly thick, then add in the
softened gelatine sheets.
Dispense into dome moulds for inserts and freeze.
Lemongrass Lime Jelly

210g lemongrass Infuse the lemongrass into the lime juice and water by heating the
240g fresh lime juice liquid slightly and covering with plastic wrap. Let the juice infuse for
240g water approximately 3 hours.
9g gelatine sheets Pour the liquid together with the lemongrass into a blender and
120g caster sugar blend until the lemongrass is crushed. Pass the liquid through a sieve
and press as much juice out from the lemongrass as possible. Re-
weigh the liquid and add extra water if needed.
Discard the lemongrass and heat the liquid with the sugar, then add
in the softened gelatine.
Dispense a small amount into dome moulds on top of the lychee
inserts.
Pineapple Jelly
400g Ravifruit pineapple puree Heat the pineapple puree, sugar and vanilla beans.
200g caster sugar Remove from heat then add the softened gelatine.
6 vanilla beans Stir in the Malibu.
10g gelatine leaves Dispense the jelly into the moulds on top of the lemongrass jelly and
30g Malibu rum freeze until ready to use.
Lychee Mousse
100g caster sugar Mix 1/3 of the puree with the corn flour until there are no lumps.
372g Ravifruit lychee puree Heat the other 2/3 of the puree with the sugar, then gradually whisk
20g cornflour in the corn flour/puree mix.
24g gelatine sheets Whisk over low heat until it slightly thickens.
360g cream, soft whipped Whisk in the softened gelatine.
Cool to 45C then fold in the soft whipped cream.
Pipe into dome moulds immediately with the jellies in the centre.
White Chocolate Coconut Sponge

225g unsalted butter Beat the butter and sugar together.
225g caster sugar Gradually add the eggs.
324g whole eggs Mix in the melted white chocolate then fold through the desiccated
225g Callebaut W2NV white coconut.
chocolate 28%, melted Bake at 160C for 35 minutes.
225g desiccated coconut Once cooled, cut the sponge into discs to fit into the tart shells.
Pineapple Compote
320g pineapple, diced Cook the diced pineapple with the pineapple puree, vanilla and sugar
160g Ravifruit pineapple puree until soft.
6 vanilla beans Take off the head then add the Malibu.
52g caster sugar Cool and reserve the pineapples in the syrup.
40g Malibu rum When ready to use, strain the pineapple and spoon the compote in
the tart shells.
Pineapple Crumble
150g freeze dried pineapple Mix all the ingredients together to resemble crumbs.
powder Press the crumbs together to form a dough.
150g icing sugar Wrap and store in the fridge until the dough hardens.
150g butter Pass through a wire rack to make small bits of crumbs.
150g plain flour Dehydrate overnight in a dehydrator on high.
12g yellow oil based colour Store in an airtight container until ready for use.
Pineapple & Lime Curd
660g whole eggs Heat the pineapple puree, sugar, lime juice and vanilla.
200g Ravifruit pineapple puree Pour 1/3 of the liquid onto the eggs while whisking.
100g lime juice Transfer the curd back to the saucepan and, at medium heat, whisk
1 vanilla bean until the curd has thickened in consistency.
400g unsalted butter Transfer the curd into a bowl and stir in the softened gelatine.
600g caster sugar Cool to 35C then blend in the butter.
8g gelatine leaves, hydrated Cool completely and reserve until ready to use.
White Chocolate Lemongrass Glaze

300g milk Boil the milk and lemongrass then remove from the heat, cover with
300g lemongrass plastic wrap and leave to infuse for approximately 3 hours.
60g glucose Blend the milk together with the lemongrass in a blender then pass
10g gelatine leaves, hydrated the mixture through a sieve and press as much liquid out from the
720g Callebaut W2NV white lemongrass as possible.
chocolate 28% Reweigh the milk and add more milk if required.
titanium dioxide Reheat the lemongrass infused milk with the glucose and bring to a
boil.
Pour over the white chocolate and softened gelatine.
Blend the glaze in a blender and incorporate the colour.
Leave the glaze to cool overnight then reheat the glaze to 20C before
using.
Joane Yeoh
Joane Yeoh
JOANE YEOH
FUJI
Cocoa Nib Sable

400g butter Cream the sugar and butter together.
250g brown sugar Add the sieved flour, tea and egg yolks.
500g T45 flour Rest overnight before use.
40g egg yolks Bake at 180C until golden brown.
50g Callebaut cocoa nibs
10g hojicha tea powder
Japanese Cheesecake
240g cream cheese Beat the cream cheese, mascarpone, sour cream and vanilla together.
60g mascarpone Add the butter, zest and sugar and beat until incorporated.
60g sour cream Gradually add in the eggs then finally fold in the sifted cornflour.
0.5 vanilla bean Bake in a mould at 160C for 45 minutes with a bain marie.
15g butter
70g caster sugar
110g whole eggs
10g cornflour
1 each lemon, zested
Cherry Jelly
600g Ravifruit cherry puree Infuse the cherry blossom tea in the cherry puree overnight.
50g caster sugar Warm the infused puree and sugar together.
15g gelatine Add in the gelatine.
5g cherry blossom tea Deposit into long tubes and allow to set.
Hojicha Mousse
15g hojicha tea Infuse the tea overnight.
120g cream Cook an anglaise.
120g milk Add the gelatine.
Mix with the melted chocolate.
235g infusion Fold in the whipped cream when it reaches 40-45C.
47g egg yolks Fill the mould with the mousse and set in the freezer.
23g caster sugar
4.5 gelatine
450g cream, whipped
chocolate 33%
Fuji Apple Compote

100g Ravifruit Green Apple puree Bring the puree, honey and the Mycryo to a boil.
20g honey Add the apple cubes to saut.
10g Callebaut Mycryo cocoa Allow to cool then add the remaining ingredients.
butter
100g Fuji apple cubes
4g vanilla paste
White Glaze
150g water Heat water, sugar and glucose to 103C.
300g caster sugar Emulsify with the velvet chocolate.
300g glucose Add the melted gelatine, condensed milk and titanium dioxide.
200g condensed milk Strain then blend with a stick blender and leave to rest overnight.
28g gelatine
140g water, for the gelatine
chocolate 33%
4g titanium dioxide
Fuji Apple Petals

200g caster sugar Bring the sugar and water to a boil.
250g water Remove from the heat, cool down and add in the lime juice.
20g lime juice Thinly slice the Fuji apples and line them in vacuum bags.
3 each Fuji apples Add a small amount of lime sugar syrup and the vanilla bean to the
1 vanilla bean bag.
Vacuum airtight and leave for a few hours before use.
Assembly
1. Place the hojicha mousse, cheesecake and cherry jelly in a mould.
2. Place in the freezer to set.
3. Put the apple compote in the cocoa nibs sable.
4. Spray glaze the frozen cheesecake.
5. Pipe white glaze on the top of the cheesecake.
6. Place the cheesecake with the hojicha mousse on top of the sable.
7. To finish, garnish with Fuji apple petals, gold leaf and chocolate decoration.
PEOPLES
CHOICE
Gunawan
Gunawan
GUNAWAN
TERRARIUM TART
Green Tea Matcha Tart Shell

250g plain flour Place all ingredients except the egg into a food processor then blitz
20g matcha powder together until it forms a crumbly texture. Add the egg into the
125g caster sugar mixture then blitz again until it forms a dough.
125g butter, cubed and cold Wrap the dough in plastic wrap and rest in the fridge for at least one
35g pistachios, toasted hour.
30g hazelnuts, toasted Roll the dough to 2mm thickness then place in the tart cases.
2g salt For large tart cases use a 20cm ring and for individual tart cases use a
1 whole egg 10cm ring.
1 drop green colour paste Bake for 20 minutes at 180C.
Blood Orange Curd

125g caster sugar Place the blood orange puree into a medium saucepan and heat un-
150g whole eggs dtil reduced to 125g.
500g Ravifruit blood orange puree Add the sugar and bring to a boil. Once it has boiled, add in the eggs
5g gelatine and boil again.
200g butter Remove from the heat then add in the soaked gelatine.
Cool to 60C, add the butter and emulsify with a stick blender.
Red Bean Cream Diplomat
6 egg yolks Combine the egg yolks, sugar and cornflour in a bowl and whisk just
50g caster sugar until the sugar dissolves.
20g cornflour Bring the milk and red bean paste to a boil.
250g milk Whisk the hot milk mixture into the egg yolk mixture.
250g red bean paste Return the mixture to the saucepan and cook over medium heat,
200g cream whisking constantly, just until the pastry cream thickens.
1 drop red colouring paste Remove from the heat and place the pastry cream in a bowl to cool.
In another bowl, whip the cream until firm peaks are formed.
Fold the whipped cream into the pastry cream.
Sugar Dome
600g caster sugar Place the sugar, glucose and water into a saucepan, bring it up to
400g glucose 150C then cool it down to 120C.
150g water Pour into a wrapped bowl, press using a cake ring and allow to set.
Lychee Jelly
250g Ravifruit lychee puree Heat up the lychee puree then stir in the soaked gelatine leaves.
8g gelatine leaves
Assembly
1. Pipe the blood orange curd to the pastry shell and allow it to set.
2. Pipe red bean cream diplomat on top of the blood orange curd.
3. Decorate with lychee jelly, edible flowers, freeze dried mandarin and fresh plum.
MACARONS
Nicole Fang
1st
MACARONS
Eigen Ting
EIGEN TING
MATCHA MACARON, YUZU AND RASPBERRY
Matcha Macaron
50g caster sugar Whisk together the egg whites and caster sugar until a stiff meringue
100g egg whites forms. Add some green colouring until a desired colour is achieved.
200g icing sugar Meanwhile, sift together the icing sugar, almond powder and matcha
5g matcha powder powder.
120g almond powder Fold the dry ingredients into the meringue until the mixture has a
green colouring lava-like consistency. Make sure not to overfold the mixture.
Pipe onto two separate prepared baking trays at two different sizes
and leave to rest for approximately 10-20 minutes to develop a skin.
Bake at 130C for about 20 minutes.
Yuzu Cremeux
105g yuzu juice Bring the yuzu juice to a boil.
70g egg yolks Whisk together the egg yolks, whole eggs and sugar until well com-
83g whole eggs bined.
75g caster sugar Cook the yuzu juice and egg mixture until slightly thicker than an
1.25g gelatine sheets anglaise.
75g butter Melt in the bloomed gelatine and strain.
Emulsify in the butter once the yuzu mixture is at 45C.
Rosebud & Raspberry Ganache

142g cream Do a cold infusion with the cream and rosebuds.
5g rosebuds Strain and reweigh the cream to its original weight.
34g glucose Boil the infused cream with the glucose.
288g Callebaut W2NV white Add the white chocolate and emulsify.
chocolate 28% Blend in the raspberry puree and lemon juice until well combined.
125g Ravifruit raspberry puree Leave to set and use as needed.
4g lemon juice
tempered white chocolate discs
raspberries
glucose
Assembly
1. Trim the raspberries to obtain an even height on all of them. Pipe the rosebud and raspberry ganache into the
trimmed raspberries. Place the prepared raspberries on the edges of the bottom half of the macaron.
2. Pipe the yuzu cremeux in the centre of the macaron and cover with the top half of the macaron.
3. Pipe a dot of glucose on the top shell of the macaron and place the tempered white chocolate disc on top.
4. Place a smaller macaron filled with the rosebud and raspberry ganache on top of the white chocolate disc.
2nd
MACARONS
Alessandro Bartesaghi
RASPBERRY AND CASSIS CHEESECAKE MACARON
Macaron
900g tant pour tant Cook the sugar to 118C and make an Italian meringue with the egg
165g old egg whites, room whites (1). Cool to 50C.
temperature (1) Meanwhile, mix the colours with the egg whites (2) until dissolved,
3g violet colour then mix the tant pour tant and make a paste.
1g raspberry red colour When the meringue is ready put roughly 1/3 into the almond mix
450g caster sugar and stir well.
120g water Add the rest of the meringue and mix until it is the right consistency.
165g old egg whites, room Pipe with a 10mm round nozzle, around 40mm diameter, onto a
temperature (2) silicon mat.
2g egg white powder Leave until a skin forms and it is dry to touch.
Bake at 160C, 0% humidity, fan level 2, for 18 minutes.
Cream Cheese Vanilla Buttercream

200g caster sugar Make a pate a bombe with the water, sugar, egg yolks and whole eggs.
60g water In another bowl, whisk the butter until soft.
150g whole eggs Add the cool pate a bombe and mix until smooth.
90g egg yolks Mix the cream cheese until smooth and add 500g of the buttercream
330g butter, soft and the vanilla paste.
750g cream cheese
12g vanilla paste
Raspberry & Cassis Jam
400g fresh raspberries In a thermomix, mix the raspberries and cassis puree and bring to
100g cassis puree 40C. Add the pectin mixed with the sugar and bring to 100C.
300g caster sugar Add the lemon juice and allow to set.
10g pectin NH Pipe cream cheese buttercream and some jam in the centre.
50g lemon juice
Cinnamon Streusel
100g almond meal Mix all ingredients in an electric mixer with the paddle attachment.
100g brown sugar Roll out to 1.5mm, cut with a 2cm cutter and bake between
100g butter perforated silicon mats.
100g plain flour
2g cinnamon
1g sea salt
White Chocolate Chantilly
120g Callebaut W2NV white Place the chocolate and cream (1) in a microwave and bring to 50C.
chocolate 28% Mix to create a ganache and add the cream (2).
82g cream (1) Mix with a stick blender and allow to crystallise.
125g cream (2)
2.5g vanilla paste
Cassis Gel
100g Ravifruit blackcurrent puree Mix the agar-agar with the caster sugar, combine with the purees.
400g Ravifruit raspberry puree Transfer into a thick-bottomed pan and place over a medium heat.
6.5g agar-agar Bring to 92C and cook for two minutes.
30g caster sugar Remove from heat, pour into a clean container and refrigerate until
set.
Place the set gel into a robot cook and blitz well until smooth.
Sieve then transfer into a piping bag and refrigerate until needed.
3rd
MACARONS
Deniz Karaca
DENIZ KARACA
THE MACARON
Vanilla Macarons
152g icing sugar Prepare a tant pour tant by blitzing the icing sugar and almond meal
172g almond meal in a food processor until very fine in consistency.
77g egg white (1) Boil the caster sugar and water to 122C and make an Italian
3g egg white powder meringue with the egg white (1).
100g caster sugar Mix the scraped vanilla and egg white (2) into the tant pour tant.
40g water Fold the meringue carefully into the almond mix.
1ea vanilla bean, cut and Bake at 115C for 20 minutes in the convection oven with half fan
scraped and set aside to cool.
35g egg white (2)
Mascarpone Butter Crme

38g whole eggs Combine the sugar, egg and egg yolk and warm under a bain marie to
22g egg yolks 70C.
10g caster sugar Whip the egg mixture until soft peaks form.
40g butter Cream the butter, lemon zest, juice and vanilla.
190g mascarpone Add the mascarpone to the butter mixture bit by bit.
1/4 ea lemon, zested Add the whipped eggs bit by bit and continue creaming until well
5g lemon juice combined and pale in colour.
1/2 ea vanilla beans
Raspberry Confit
14g caster sugar (1) Combine the sugar (1) and pectin and combine it with the cold
15 ea fresh basil leaves raspberry puree and the basil.
2g pectin NH Bring the puree to a boil, add the glucose and boil again.
200g Ravifruit raspberry puree Add the isomalt and boil again.
100g caster sugar (2) Add the sugar (2) and boil again.
60g glucose syrup Add the acid, remove the basil leaves and set aside to cool.
100g isomalt When completely cooled down, mix into a smooth gel in the food
3g citric acid solution (50-50) processor.
baby basil
chocolate twigs
Assembly
1. Start by preparing the macaron shells.
2. Prepare the raspberry confit.
3. Prepare the mascarpone buttercream.
4. Decorate with chocolate twigs and baby basil.
Aurelio Gulino
AURELIO GULINO
TINGATINGA
Madagascar & Kola Nut Ganache

540g cream 35% fat Boil the cream, glucose and vanilla and pour it over the Madagascar
430g Callebaut Madagascar single chocolate. Emulsify well.
origin dark couverture 67.4% Add all the other ingredients and emulsify again. Set aside until
30g glucose needed.
20g Kola nut extract
seeds
3g sea salt flakes
50g butter 82% fat
Kola Nut & Raspberry Gele

100g kola nut extract Bring the kola extract and raspberry puree to 60C, add in the caster
500g Ravifruit raspberry puree sugar and pectin and bring to a boil.
15g caster sugar Add the citric acid solution and blitz to combine.
15g pectin NH Set aside until needed.
7.5g citric acid solution
(50% water)
Toasted Gru de Cacao

50g Callebaut cocoa nibs Toast the cocoa nibs in the oven for 15 minutes at 140C then
2g sea salt sprinkle with sea salt.
Chocolate Macaron Shells

75g icing sugar Mix together the icing sugar, tant pour tant, cocoa powder, water (1)
750g tant pour tant and egg white powder (1).
75g Callebaut cocoa powder Make a sugar syrup with caster sugar (1) and water (2) and bring to
140g water (1) 118C.
12g egg white powder (1) Whip the egg white powder (2), egg whites and caster sugar (2) and
430g caster sugar (1) make an Italian meringue by pouring sugar syrup onto the egg white
150g water (2) mixture.
2.5g egg white powder (2) Once a nice meringue is achieved, add the food colouring and mix
150g egg whites through the tant pour tant mixture.
200g caster sugar (2) Pipe macaron shells onto silicon mats at 5cm.
0.5g red food colouring Bake at 140C for 12-15 minutes.
Assembly
1. Pipe 20g of the ganache onto a macaron shell, then pipe 5g of gele in the centre.
2. Sprinkle with gru de cacao and place another macaron shell on top to finish.
Christy Tania
CHRISTY TANIA
GREEN AFTER 8
Macaron
300g almond meal In a food processor, blitz the almond meal with icing sugar together,
300g icing sugar then sift.
110g egg whites (1) In the meantime, place the water and caster sugar in a saucepan and
110g egg whites (2) boil to 116C.
80g water Place the egg white (1) in an electric mixer with the whisk
300g caster sugar attachment and beat until frothy.
Pour in the hot syrup and continue whisking on medium-high speed.
Add the egg white (2) to the sifted dry mixture and fold until it forms
a paste.
When the meringue reaches body temperature (36-38C), fold into
the almond paste in 3 additions.
Keep folding until it reaches a ribbon consistency.
Pipe 4cm diameter circles onto a non-stick mat.
Rest for a minimum of 30 minutes.
Bake at 140C for 15 minutes.
Intense Chocolate Cremeux

140g milk In a thermomix, warm the milk, cream, glucose and vanilla beans up
200g cream to 50C.
2 vanilla beans Incorporate the dark chocolate, continue mixing and increase the
30g glucose temperature to 55C.
350g Callebaut Equador Pipe a circle within the perimeter on the inside shell.
dark couverture 70%
Mint Cream
1000g milk Mixthe milkandminttogether ina blender until well combined.
100g river mint Place the mixture into a sous vide bag and leave to macerate
overnight.
Mint Butter
500g butter Mix thebutterandmintina food processoruntil well combined.
50g river mint
Mint Cremeux
525g mint cream (recipe precedes) Place the mint cream and cream in the saucepan.
150g cream Make an anglaise with the egg yolks, sugar and starch.
70g egg yolks Bring the temperature down rapidly with cold mint butter and mint
145g sugar oil.
70g starch Mix everything well with a stick blender.
270g mint butter, cold Cool down.
(recipe precedes) Pipe a dollop in the middle of the chocolate circle.
2g mint oil Close macaron.
August Chang
AUGUST CHANG
BLUE CHEESE PINEAPPLE MACARON
Macaron - Italian
630g tant pour tant Combine the water and sugar in a saucepan and bring to 118C.
30g sesame seeds, ground Begin whipping the egg white (2) and cream of tartar when the wa-
121g egg whites (1) ter/sugar is at 110C.
82g water When the sugar reaches 118C, pour it over the whipping egg whites
330g caster sugar to make an Italian meringue, continuing to mix until the meringue
121g egg whites (2) cools to 35C.
cream of tartar Mix the tant pour tant, seasame seeds and egg whites (1) with the
yellow colour meringue to from a realtively firm paste.
Gradually incorporate the meringue in the almond paste mixture.
Macaronner until the paste is supple and shiny.
Pip the macarons 4-5cm in diameter on a non-stick mat.
Bake at 150C for 5 minutes, then turn the heat down to 140C and
continue to bake for appoximately 10 minutes.
Blue Cheese Ganache

250g Callebaut W2NV white Bring the thickened cream and blue cheese to a boil.
chocolate 28% Pour over the white chocolate and make a ganache.
125g thickened cream Sit aside to cool down.
50g blue cheese
Pineapple Jelly
1200g whole pineapple Blitz the whole pineapple without the core for around 1-2 minutes
150g caster sugar until pureed.
100g maltose Grate the pineapple core.
Cook the pineapple puree, pineapple core and sugar on mdeium heat
on the stove for 1-2 hours until completely reduced.
Add the maltose to make it nice golden colour.
Matteo Sassi
MATTEO SASSI
WIND
White Chocolate Custard Apple Ganache

300g custard apple flesh Seal the custard apple, yuzu juice and vanilla bean in a vacuumed
20g yuzu juice bag. Steam for 10 minutes in the oven.
Madagascan vanilla bean After cooking, remove the contents, add into the white chocolate and
350g Callebaut Velvet white blitz together.
chocolate 33% Add the coconut oil at 40C. Keep the ganache refrigerated overnight
20g coconut oil to set.
Pomegranate Gel
100g pomegranate juice Heat the pomegranate juice to 65C. Mix the sugar and pectin
2g caster sugar together, then add to the juice and bring to a boil. Add the citric acid.
2g pectin
0.2g citric acid
Almond Crunch
150g Callebaut 823NV milk Melt the chocolate, then add all remaining ingredients and mix
chocolate 33.6% together.
330g almond praline
150g almond paste
75g dry caramel
5g pink salt
5g orange zest
Macaron Shell
800g tant pour tant Make an Italian meringue with the sugar (1), water, egg whites, egg
(400g icing sugar, white powder and sugar (2).
200g pistachio meal, Combine the tant pour tant, egg white powder and water together.
200g almond meal) Fold a small amount of meringue into tant pour tant mixture until
10g egg white powder incorporated, then continue with the remaining meringue until all
130g water combined.

95g water
140g egg whites

3g egg white powder
Joane Yeoh
JOANE YEOH
NAO PUMPKIN
Macaron
270g tant pour tant Mix the colouring with egg white (1) and add in the tant pour tant
50g egg whites (1) mix.
135g caster sugar Boil the sugar and water to 113C then start whisking the egg white.
33g water When the sugar syrup reaches 118C, remove from the heat and
50g egg whites (2) slowly add into the whisking egg whites. Once it forms a meringue,
0.65g pineapple yellow colouring add in the tant pour tant mixture.
Preheat the oven to 165C and bake for 20 minutes at 140C.
Shiro-an
300g lima bean paste Soak lima beans overnight.
200g caster sugar Peel the skins and boil for four hours, changing the water approxi-
1 tbsp glutinous rice flour mately every hour until the boiling water is clear.
orange colouring Drain the beans and squeeze out excess water.
Add the sugar to the lima bean paste and microwave for two minutes.
Add in the glutinous rice flour and microwave a few times until a
dough forms and it does not feel sticky.
Add the colouring.
Pumpkin Ganache
200g dry pumpkin puree To make the pumpkin puree, roast pumpkin in the oven at 230C for
360g cream 20 minutes or until soft.
160g caster sugar Pass through a sieve and hang overnight to remove excess water.
32g corn flour Add a small amount of cream to the sugar and cornflour.
50g butter Add the sugar mixture to the rest of the cream and bring to a boil to
100g Callebaut W2NV white thicken.
chocolate 28% Remove from the heat and add in the white chocolate and pumpkin
4g sea salt puree.
Add the butter in at 40C and emulsify with a stick blender.
Liquid Yuzu Maple
22.5g Japanese maple syrup Mix all ingredients together.
2g yuzu juice
5g glucose
Assembly
1. Pipe chocolate on the macaron shells as desired.
2. Smoke the shell for one minute.
3. Make shiro-an into orange and white paste.
4. Overlap both paste, white for outer layer and orange face inside.
5. Wrap ganache with it and shape. Make a deep hole in the middle of it and pipe yuzu maple in.
6. Sandwich in between macaron shells.
Francesco Gulisano
FRANCESCO GULISANO
TEXTURED VANILLA MACARON
Vanilla Crme Brulee

2200g fresh cream Boil the cream with the vanilla bean and cardamon pods. Pour 1/3
460g yolks 10% over the egg yolk and whisk and temper. Pour in the remaining cream
450g caster sugar mixture, place the bowl over the bain-marie and cook like an anglaise
2 Madagascar vanilla beans until it passes the back of the spoon test. Whisk in the hydrated
3 cardamon pods gelatine, strain and allow to cool.
12 gold gelatine sheets, hydrated Spread onto a non-stick mat to 2mm thickness. Blast freeze and cut a
5 x 5cm square for each macaron.
Vanilla and Saffron Macaron

110g egg whites, whisked Boil the saffron with syrup to 118C.
300g almond meal In a mixer with the whisk attachment, whisk the egg whites to soft
300g pure icing sugar, sifted peaks, pour in the syrup and continue whisking until soft peaks form.
110g egg whites In a separate bowl, beat the almond meal, sifted icing sugar, white gel
1 pistil saffron colour and the egg whites to a smooth paste.
65g water Fold in the whisked egg whites in 3 parts. Mix batter until glossy.
300g caster sugar Pipe using no.11 round tube onto a non-stick mat. Sprinkle gold
15g white gel colour flakes over each shell and leave at room temperature until a skin
1 23ct gold leaf flakes forms. Bake at 140C for 16-18 minutes.
Vanilla Rice Pudding
400g water Place all ingredients except the eggs and butter in a rice cooker and
300g rice, medium grain allow to cook. Stir occasionally.
500g milk When the rice is cooked, add the butter and whisked eggs while
300g fresh cream stirring.
40g caster sugar
2g salt
100g whole eggs, whisked
20g butter
7g vanilla
pinch fresh nutmeg, grated
Vanilla Marshmallow
220g water (1) Add the water (1) to the hydrated gelatine and vanilla in a mixing
12 gold gelatine leaves, hydrated bowl. Pour the hot syrup into the water (2) on low speed. Slowly ease
syrup 115C (below) the speed to maximum and whip until tripled.
220g caster sugar Pipe round thin discs using a no.7 tube onto a non-stick mat.
100g water (2) Dust the top with pure icing sugar and blast freeze before
60g corn syrup unmoulding.
1 vanilla bean
Tonka Bean Pannacotta
800g milk Bring all ingredients to just under boil and whisk in the hydrated
400g fresh cream 38% gelatine.
220g caster sugar Cool to 20C and pour into small round moulds (no thicker than
1 vanilla bean 2mm).
Tonka bean Blast freeze before unmoulding.
4 titanium gelatine sheets,
hydrated
Carmelised White Chocolate Mascarpone Legere
1200g milk Place the chocolate onto 2 separate baking trays and place in an oven
925g fresh cream at 140C, stirring with a spatula every 10 minutes. Stir every 5
100g glucose minutes once the chocolate starts to colour and caramelize.
6g Ravifruit orange zest Once you have obtained a nice light caramel colour, transfer to a
60g gold gelatine sheets bowl and emulsify with a stick blender until glossy.
2500g mascarpone Boil the milk, cream, glucose and zest, add the gelatine and pour over
2125g Callebaut W2NV white the prepared caramelized chocolate.
chocolate 28% Cool to 40C and add the mascarpone a little at a time while mixing
26 Madagascar vanilla beans with a stick blender.
Cool overnight and pipe into macaron shells.
Nicole Shiu
NICOLE SHIU
CURRY LEAF AND SALTED EGG MACARON
Macaron
135g icing sugar Combine the water and sugar in a saucepan and bring to 118C.
135g almond meal Begin whipping the egg whites (1) when the sugar syrup reaches
50g egg whites (1) 115C.
50g egg whites (2) When the sugar reaches 118C, pour it over the egg white mixture to
135g caster sugar make an Italian meringue. Add in the white colour.
33g water Mix the almond meal and icing sugar with the egg whites (2) to form
a paste.
Mix until the meringue cools slightly and gradually incorporate the
meringue in the almond paste mixture.
Mix until the paste is shiny and has a ribbon consistency.
Pipe the macarons on a baking tray lined with a non-stick mat.
Preheat the oven to 165C. Turn the oven down 145C once the
macaron tray goes in and bake for 13 minutes.
Curry Leaf Buttercream

109g caster sugar Heat the olive oil to 100C and fry fresh curry leaves to blast out the
50g water aroma. Sieve and use paper towel to absorb the oil.
54g egg whites Place the sugar and water in a saucepan and bring to a boil. Once the
109g butter, soft sugar syrup reaches 115C, begin to whip the egg whites.
1g curry leaves, fried and Once the sugar syrup reaches 118C, pour it over the whisking egg
chopped whites to make an Italian meringue.
pinch pink salt Mix until it cools down to below 35C and add in the soft butter.
Mix and add in the curry leaves and pink salt.
Salted Egg Custard

40g salted egg Steam the salted egg for 10 minutes or until cooked.
5g icing sugar Allow the egg to cool down a bit then add all the remaining
20g unsalted butter ingredients and combine with a stick blender.
10g condensed milk Roll out between 2 non-stick mats and freeze.
5g custard powder Cut using a 3cm diameter round cutter and set aside until ready to
use.
Assembly
1. Match the macarons into pairs.
2. Pipe curry leaf butter cream onto the macaron, put the salted egg custard into the middle then pipe more cus-
tard on top and cover.
PEOPLES
CHOICE
Sarath Nimlamai
SARATH NIMLAMAI
VANILLA AND BLACK TRUFFLE MACARON
Macaron
200g almond powder Mix the almond powder and icing sugar together and sift well.
200g icing sugar Pour the egg white (1) into the almond and mix until just combined.
80g egg whites (1) Bring the caster sugar, water and salt to a boil and, when the
80g egg whites (2) temperature reaches 110C, start to whisk the egg whites (2) on high
0.5 vanilla bean speed.
200g caster sugar When the temperature reach 118C turn off the heat and pour over
75g water egg whites while mixing slowly until done.
3 pinch salt Allow to cool for about 10 minutes.
Fold the 2 mixtures together in 2 additions until smooth.
Pipe 4.5cm circles.
Leave at room temperature until dry and preheat the oven to 180C.
Bake at 150C for about 13 minutes then open an oven vent and bake
for an extra 5 minutes to keep the shape nice.
Vanilla & Black Truffle Ganache

300g sour cream Mix the sour cream, cream cheese, black truffle oil, chopped
500g cream cheese rosemary, black pepper, lemon zest and salt together in a bain marie
10 tsp black truffle oil until it reaches a smooth and creamy texture.
2 1tsp fresh rosemary, chopped Set aside until needed.
1 tsp black pepper
1 lemon zest
3 pinch salt
White Chocolate Vanilla Ganache

200g Callebaut W2NV white Melt the white chocolate.
chocolate 28% Bring the fresh cream and vanilla bean to a simmer, pour into the
100g fresh cream melted chocolate and stir well.
0.5 vanilla bean Mix together with a stick blender and leave in a cool room for 3
hours.
ECLAIRS
Santiago Cuyugan
1st
ECLAIRS
Deniz Karaca
DENIZ KARACA
THE ECLAIR
Choux Paste
150g water Bring the water, milk, butter, salt, nutmeg, sugar and vanilla to a boil.
150g milk Add the sifted flour, mix well and roast the paste, whilst constantly
120g butter stirring, for approximately 30 seconds on low heat.
1g sea salt Pour into the bowl of an electric mixer with the paddle attachment
1g ground nutmeg and mix on slow speed until cooled to below 60C.
2g caster sugar Add the eggs slowly, a small amount at a time, until a smooth paste
1 ea vanilla beans forms.
180g plain flour, sifted Pipe into 10cm strips onto oiled trays and bake at 170C for 25
240g whole eggs minutes in the deck oven with closed vents.
Bake for a further 15 minutes with open vents.
Pistachio Paste
600g pistachios Blanch and peel the pistachios.
60g avocado oil Dry them at 55C for 24 hours.
Blitz the pistachios in a food processor whilst slowly adding the
avocado oil until it forms a smooth paste.
Pistachio Crme Patissier

600g milk Mix 10% of the milk together with the custard powder, cornflour and
90g caster sugar egg yolks.
1 ea vanilla beans Hydrate the gelatine in cold water.
75g pistachio paste Bring the remaining milk, sugar, vanilla and pistachio paste to a boil.
22g custard powder Once boiled, pour through a strainer onto the yolk/cornflour mix
22g cornflour and heat gently whilst constantly stirring to 85C.
96g egg yolks Add the gelatine and set aside to cool.
2g gold gelatine leaves Pass through a fine sieve.
White Chocolate & Lemon Verbena Crme Chantilly

600g pure cream 35% fat Boil the cream together with the vanilla and lemon verbena.
1 ea vanilla beans Strain the mix onto the white chocolate and combine well.
25g lemon verbena paste Pour into a shallow container, cover the surface with plastic wrap and
200g Callebaut W2NV white blast chill.
chocolate 28%
Wild Strawberry Jelly
460g Ravifruit wild strawberry Hydrate the gelatine.
puree Bring the fruit purees, ginger and caster sugar together to a boil and
25g Ravifruit lemon puree let them simmer for 2 minutes.
2g fresh ginger, grated Dissolve the gelatine into the warm mix.
50g caster sugar Pour into a polystyrene tray and freeze.
10g gold gelatine leaves Cut into 80x12mm strips.
Wild Strawberry Glace
14g caster sugar (1) Combine the sugar (1) and pectin and mix it with the cold wild
2g pectin NH strawberry puree & the ginger.
200g Ravifruit wild strawberry Bring the puree to a boil, add the glucose and boil again.
puree, cold Add the isomalt and boil again.
15g fresh ginger, grated Add the sugar (2)
60g glucose syrup Add the acid and set aside to cool.
100g isomalt When completely cooled down, mix into a smooth glace in the food
100g caster sugar (2) processor.
Pistachio Nougatine
25g butter Melt the butter together with the caster sugar, honey and glucose
20g caster sugar syrup.
6g Tasmanian leatherwood Combine the chopped pistachio nuts and pectin and mix into the
honey molten butter/honey mixture.
14g glucose syrup Spread onto a non-stick mat.
45g pistachios, blanched and Bake at 180C in the convection oven with full fan for 10 minutes or
chopped until nicely caramelised.
2g pectin NH Cut into 80x10mm strips and spray from both sides with cocoa
40g Callebaut Mycryo cocoa butter.
butter
Pistachio Glace
200g cream Hydrate the gelatine in the water.
300g caster sugar Boil the cream, caster sugar, glucose and pistachio paste.
300g glucose syrup Add condensed milk and hydrated gelatine.
100g pistachio paste Pour over the chocolate and cover the surface with plastic wrap.
200g condensed milk Adjust consistency with water if desired.
20g gold leaf gelatine
116g water
chocolate 28%
baby lemon balm
chocolate sticks (10cm)
fresh strawberries
white chocolate & vanilla thins
(10x2cm)
mirror glace
Assembly
1. Start by preparing the pistachio paste, pistachio crme patissier and white chocolate & lemon verbena crme
chantilly the day prior.
2. Prepare the choux paste, bake the eclairs and leave them to cool on a cake rack.
3. Prepare the pistachio nougatine, wild strawberry jelly, wild strawberry glace & pistachio glace.
4. Cut the bottoms of the clairs and set aside.
5. Empty the clair tops of any choux.
6. Whip the white chocolate & lemon verbena crme chantillly to soft peaks and fill about 1/3 into the clair tops.
7. Press the wild strawberry jelly into the Chantilly.
8. Place the pistachio nougatine on top and fill the remainder of the clair with the pistachio crme patissier.
9. Place the bottoms back onto the clair and glace the tops with the pistachio glace.
10. Decorate each clair with a white chocolate & vanilla thin, fresh strawberry, mirror glace, wild strawberry gla-
ce, a chocolate stick and baby lemon balm.
2nd
ECLAIRS
Phillip Khoury
PHILLIP KHOURY
STRAWBERRY PASSION CLAIR
Passionfruit Crme Legere

25g gelatine mix (200 bloom) 1:6 Place the passionfruit puree in a saucepan and bring just to a boil on
200g Ravifruit passionfruit puree medium heat.
60g egg yolks In a small bowl mix the egg yolks, sugar and cornflour until pale.
60g caster sugar Add some of the hot passionfruit puree into the yolk and cornflour
30g cornflour mixture and then add this to the remaining milk in the saucepan and
110g unsalted butter 82% fat, cold cook through.
50g mascarpone Remove from heat and add the gelatine mix. Stir to dissolve the
120g cream 35% fat, whipped gelatine and then whisk in the butter and mascarpone until perfectly
smooth. Press cling film on the surface to prevent a skin from form-
ing and chill.
When ready to use, whip cream and chilled passionfruit mascarpone
custard until medium firm peaks form.
Choux Pastry
250g water Bring the water, milk, butter, salt and sugar to a boil.
320g milk Remove from heat, add flours and stir quickly until combined.
240g unsalted butter 82% fat Return to heat and continue to cook this mix until it pulls away from
13g salt the sides of the saucepan.
13g caster sugar Place in the bowl of an elextric mixer with the beater attachment.
250g plain flour Mix on low speed to allow heat and moisture to escape. Cool to 60C
50g potato flour and slowly add the eggs.
410g whole eggs Pipe 11cm eclairs with a French star tip. Place craqueline on top.
red craquelin, *recipe follows Bake in the oven at 170C for 25 minutes until golden and dry.
Red Craquelin
260g butter Combine all ingredients and mix to a paste.
170g caster sugar Roll to 1mm thick and cut to 3 x 11.5cm strips.
80g raw sugar
250g flour
QS red colour
Strawberry Compote
400g Ravifruit IQF strawberries, Mix the caster sugar with the pectin.
diced Add the sugar/pectin to the melted passionfruit puree to make a
35g Ravifruit passionfruit puree paste.
30g caster sugar Place fresh diced strawberries in a saucepan and add the passionfruit
6g pectin 95 NH 325 paste. Bring to a simmer and cook for 1 minute.
21g gelatine mix (200 bloom) 1:6 Add the gelatine solution and stir to dissolve.
Pour into a 110 x 10 x 5mm mould and freeze.
Red Glaze
75g water Bring the water, caster sugar and glucose to 100C.
65g caster sugar Pour into a jug, over the gelatine solution, condensed milk and choc-
87g glucose olate.
50g condensed milk Blend well with a stick blender to emulsify.
45g gelatine mix (200 bloom) 1:6 Use at 28C.
chocolate 33%
2g ponceau red colour
1g red sparkle powder
Assembly
1. Bake the clairs with red craqueline placed on top.
2. Cut a slither off the top of the baked clairs.
3. Pipe passionfruit crme legere into each clair then place a frozen strip of strawberry compote in the top of the
clairs.
4. Place the cut slither of pastry on top and finish with the red glaze.
3rd
ECLAIRS
Nicole Shiu
NICOLE SHIU
STRAWBERRY PASSION CLAIR
Choux Pastry
125g water Preheat the oven to 200C.
125g milk In a saucepan, bring the water, milk, butter, sugar and salt to a boil.
110g unsalted butter Turn off the heat once boiling and add in the flour all at once.
5g caster sugar Beat hard with a wooden spoon until it forms a paste.
5g salt Turn the heat back on and continue to beat until the paste comes
140g plain flour away from the sides of the saucepan.
250g whole eggs Transfer the paste to a stand mixer with the paddle attachment and
20g tomato paste incorporate the eggs one at a time.
Lastly, fold in the tomato paste.
Place the finished paste in a piping bag and pipe clairs onto a baking
tray. Dust some icing sugar on top of the clairs.
Place in the oven and turn the oven off for 10 minutes.
Turn the oven back on and continue baking at 170C.
After 10 minutes, slide a wooden spoon between the oven and its
door to keep it partly open.
Bake for another 10 minutes then transfer the choux to a wire rack to
cool.
Sake Mousse
120g egg yolks Pre-soak the gelatine in the cold water.
100g caster sugar Place the egg yolks, sugar and vanilla bean in a bowl and heat over a
5 gelatine sheets bain marie until 82C.
450g mascarpone Add in the gelatine then fold into the mascarpone.
1 vanilla bean Allow to cool down tol 35C then fold in the semi-whipped cream.
370g whipping cream, semi- Lastly, fold in the sake.
whipped
75g sake
Strawberry Compote
40g caster sugar Bring the sugar, water and puree to a boil.
22g water Once boiling, add in the pre-soaked gelatine.
200g Ravifruit strawberry puree
1 gelatine sheet, pre-soaked
Infused Tomatos
300g Ravifruit wild strawberry Peel the tomatos and discard the skins.
puree Bring the puree and sugar to a boil and reduce slightly, then add in
90g caster sugar the tomatos and simmer for about 3 minutes on low heat.
30 fresh cherry tomatos Place the tomato and the liquid mixture in a container and allow to
cool and soak for at least 3 hours before assembly.
Strawberry Fruit Tuile
100g Ravifruit strawberry puree Pre-heat the oven 165C.
200g caster sugar Mix all the ingredients together, making sure there are no lumps.
20g plain flour Spread the mixture onto a non-stick mat.
125g unsalted butter, melted Bake for 8-10 minutes.
Sable Macadamia Nibs
65g macadamia nibs Pre-bake the macadamia nibs in the oven at 130C for 15
25g caster sugar minutes.
9g water Bring the sugar and water to a boil until sticky, then add in the nuts.
1g Callebaut Mycryo cocoa Keep stirring until it forms a sandy texture. Pour in the cocoa butter
butter to coat the nuts.
Assembly
1. Cut 1/3 off the top of each clair.
2. Fill with sake mousse and macadamia nibs.
3. Pipe strawberry compote on top.
4. Place the infused tomatos on top.
5. Garnish with strawberry tuile.
Santiago Cuyugan
SANTIAGO CUYUGAN
APRICOT-MANGO CLAIR
Choux Pastry
338g full cream milk (1) Bring the milk (1), salt, sugar and butter to a boil.
8g sea salt Add the flour and cook to 75C.
8g caster sugar Place in an electric mixer and add the eggs to the batter, followed by
150g unsalted butter the warm milk (2).
390g whole eggs Bake at 190C for 25 minutes.
38g full cream milk (2), warm
225g T55 flour
Whipped Crme Fraiche
300g crme fraiche Whip all ingredients together until soft peaks form.
75g icing sugar
4g vanilla bean paste
Apricot Mango Fro-Sorbet

31g gelatine solution Melt the gelatine and process all ingredients together in a blender.
316g Ravifruit apricot puree Pour into a silicon tray and freeze.
40g freeze dried mango Once frozen, blitz in a robot coupe and place in desired moulds.
powder
40g caster sugar
92g heavy cream
Almond Marzipan
100g almond meal Blitz the almond meal with the icing sugar.
50g icing sugar Slowly pour in the egg whites until a firm paste is formed.
egg whites Reserve for later use.
Shiny Glaze
20g neutral glaze Boil the glaze in saucepan. Add the colours and mix well.
orange colour Use hot, with a pastry brush.
shiny gold powder
Candied Almonds
100g almonds, skinless Blanch the almonds for 4 minutes.
50g icing sugar Quickly toss the blanched almonds into the icing sugar, creating a
coating with a little bit of the blanching water.
Fry at 165C until golden.
Dry on paper towel and reserve for later use.
Yuling Wang
YULING WANG
PASSIONFRUIT AND MANGO WITH EARL GREY CREAM
Pate a Choux
150g water Place the water, milk, salt, sugar and butter in a saucepan and bring
150g milk (1) to a boil.
5g salt Add the flour and cook over a flame for approximately 2 minutes.
5g caster sugar Place the mixture in an electric mixer with the paddle attachment
140g butter and add the eggs, little by little, until they are completely absorbed.
200g plain flour Finally, add the warm milk.
300g whole eggs Pipe onto a baking tray and bake at 170-180C for 15-18 minutes.
50g milk (2), warm
Passionfruit and Mango Coulis

400g Ravifruit mango puree Bring the mango and passionfruit purees and glucose to 40C.
225g Ravifruit passionfruit puree Add the sugar mixed with the pectin and cook for about 2 minutes.
60g glucose Add the lemon juice and freeze.
110g caster sugar
15g pectin NH
10g lemon juice
Crme Vanilla
1 vanilla bean Bring the cream (1) and vanilla bean to a boil, cover and leave for 15
250g cream (1) minutes.
42g gelatine mass, melted Pour over the white chocolate.
120g Callebaut W2NV white Add the melted gelatine mass.
chocolate 28% Add the cream (2).
500g cream (2) Leave in the fridge for at least 6 hours.
Crme Earl Grey
250g cream (1) Bring the cream (1) and earl grey to a boil.
6g earl grey Mix into the combined egg yolks and sugar.
80g egg yolks Cool to 40C then add the melted gelatine mass.
45g caster sugar Whip the cream (2) to soft peaks and mix into the custard.
24g gelatine mass Leave to cool.
50g cream (2)
Swiss Meringue
250g fresh egg whites Mix the egg whites with the sugar and bring to 55-60C.
325g caster sugar Whip at medium speed using a whisk with thin wires.
150g icing sugar Spread on baking paper bake at 100-120C for 1 hour.
PEOPLES
CHOICE
Christean Ng
CHRISTEAN NG
CARROT CAKE CLAIR
Pate a Choux
600g water, cold Combine the water, cold butter, salt and sugar in a saucepan and
280g butter, cold bring to a boil.
11g salt Add the skim milk powder and whisk to dissolve.
11g caster sugar Turn the heat to low and, with a wooden spoon, stir in the plain flour
49g skim milk powder and cook for about 8 minutes.
330g plain flour Transfer the choux pastry into an electric mixer with the paddle
600g whole eggs attachement and gradually add in the eggs on low speed.
2.7g oil based orange colour Transfer the choux pastry to a tray, wrap in plastic wrap and rest in
the fridge overnight.
Pipe the choux pastry with a star tip nozzle then blast freeze and cut
into 12cm lengths.
Defrost and bake at 160C for 45 minutes.
Turn the tray and lower the heat to 150C.
Bake for a further 20 minutes.
Leave to cool before cutting the tops off.
Carrot Cake
10g baking powder Mix the eggs and sugar together.
200g soft flour Gradually add the oil and fold in the rest of the ingredients except the
6g bi-carb soda walnuts.
5g ground cloves Wrap the sides of the cooled clair top with aluminum foil, pipe in
5g ground cinnamon 15g of carrot cake into the base of the clair and press in the chopped
250g brown sugar walnuts.
340g carrot, grated Bake in the oven at 160C for 17 minutes.
100g currants Remove the clairs and leave to cool.
walnuts, chopped
150g olive oil
110g whole eggs
Single Origin Pastry Cream

250g milk Whisk together the egg yolks, sugar and custard powder and set
50g cream aside.
25g butter Heat the milk and cream, then make anglaise with the yolk mixture.
45g egg yolks Pour the anglaise over the chocolate and gradually whisk in the butter
37g caster sugar until smooth. Cool.
15g custard powder Pipe the pastry cream to fill the clair on top of the carrot cake and
112.5g Cacao Barry Cuba single smooth out with a palette knife.
origin dark couverture 70%
Carrot Puree
800g carrots, peeled and thinly Place the carrot slices in a vacuum bag with the sugar, xanthan gum
sliced and water.
800g water Cook at 90C in a water bath for about an hour until the carrots are
180g caster sugar soft.
4g salt Chill the bag in an ice bath then transfer the contents to a
8g xanthan gum thermomix and blend until smooth.
Pass through a chinois.
Reserve the carrot puree in the fridge until ready to use.
Carrot Jelly
375g carrot puree, *recipe precedes Heat the carrot puree, sugar syrup and agar-agar.
125g sugar syrup Add in the softened gelatine and set in small sphere moulds.
2.25g agar-agar
14g gelatine
Yoghurt and Cream Cheese
100g egg yolks Blitz the cream cheese and yoghurt together until smooth.
60g caster sugar Make a pate bombe with the yolks, glucose and sugar.
60g glucose Add the hydrated gelatine leaves and inverted sugar.
30g water Cool to 45C then whisk in the yoghurt and cream cheese mixture.
300g Greek yoghurt Lastly, fold in the semi-whipped cream.
300g cream cheese Pipe mousse in the moulds with carrot jelly in the centre.
16g gelatine sheets, hydrated Spray the domes with titanium spray mix.
250g cream, semi-whipped
80g inverted sugar
titanium spray, *recipe follows
Titanium Spray Mix
600g Callebaut W2NV white Melt the chocolate and cocoa butter separately.
chocolate 28% Blend together and mix with titanium dioxide.
400g cocoa butter
titanium dioxide
Reduced Fizzy Orange Jelly
100g sugar syrup Boil all ingredients together then add in the hydrated gelatine sheets.
450g orange juice (reduced to 200g) Cool then whisk in the citric acid.
24g mandarin concentrate
tsp citric acid
8g gelatine sheets, hydrated
Mandarin White Chocolate Bavarois
250g Callebaut W2NV white Heat the mandarin puree and pour over the yolks while whisking.
chocolate 28% Return to the saucepan and cook on low heat until it reaches 82C.
250g Ravifruit mandarin puree Add the softened gelatine and cool to 30C.
40g egg yolks Meanwhile, soft whip the cream together with the mandarin
400g cream concentrate then fold into the mixture.
40g mandarin concentrate Pipe into moulds with the fizzy reduced orange inserts.
8g gelatine sheets, softened Glaze dome with orange glaze.
orange glaze, *recipe follows
Orange Glaze
240g cream Boil the cream, puree and glucose together.
60g Ravifruit mandarin puree Add the softened gelatine sheets then pour over the chocolate and
100g glucose cocoa butter.
8g gelatine sheets Blend the glaze with colour.
420g Callebaut W2NV white Use at 30C.
chocolate 28%
80g cocoa butter
oil based orange colour
Carrot Croquant
400g carrots, cooked Place the cooked carrots into a thermomix and blend until smooth.
40g caster sugar Pass through a sieve.
66g isomalt Pass through the sieve a second time, without pushing through, to let
15g glucose the water drip out.
Weigh out 300g of the carrot puree and place back in the
thermomix with the other ingredients.
Blend at 80C until a fine smooth paste forms,
Using a stencil, spread the croquant thinly onto a tray and dehydrate
for 48 hours at 45C. Use for garnish.
Michael Oksinski
MICHAEL OKSINSKI
APRICOT AND LEMON VERBENA ECLAIRS
Eclairs
100g full cream milk Bring all ingredients except the flour and eggs to a boil in a saucepan.
100g water Remove from the heat and stir in the sifted flour. Return to the heat
80g butter and dry out the mixture for a few minutes.
4g salt Transfer to an electric mixer and add the egg gradually while beating
4g caster sugar the mixture.
4g inverted sugar When the egg is incorporated, pipe eclairs 12cm long with a choux
3.2g vanilla bean paste piping tip, directly on a tray. Sift a small amount of dextrose powder
112g flour, sifted over the top of the eclairs.
160g whole eggs Heat a fan forced oven to 250C. Insert the eclairs and turn the oven
dextrose powder off.
After 15 minutes, turn the oven back on at 150C for 20 minutes.
Turn the oven down to 130C for a further 1520 minutes.
Apricot Crme
160g Ravifruit apricot puree Bring the puree, egg yolks, eggs and caster sugar to a boil, stirring
40g egg yolk constantly.
50g whole eggs Add the gelatine then strain into a separate bowl.
40g caster sugar When the apricot mixture is at 35-40C, blitz in the butter with a
1.4g gelatine* stick blender then allow to cool.
50g butter Whip the cream to soft peaks, then fold into the apricot mixture.
130g thickened cream
Apricot Jam
100g Ravifruit apricot puree Heat the puree and dried apricot to 40C.
25g dried apricot, chopped Mix together the sugar and pectin and add to the puree mixture.
12g caster sugar Bring to a boil then transfer to a bowl, cover with plastic wrap
3.6g pectin NH touching the surface and refrigerate to set.
Lemon Verbena Whipped Ganache
235g thickened cream Chop the lemon verbena leaves and bring to the boil with the cream
2 lemon verbena leaves and vanilla. Remove from the heat, cover and allow to infuse for 10
1g vanilla bean paste minutes.
8g caster sugar Add the sugar to the above mixture and bring back to the boil, then
1.5g gelatine* add the gelatine.
48g Callebaut Velvet white Strain the hot cream mixture over the chocolate.
chocolate 33% Whisk well to combine, then place plastic wrap on the surface and
leave in the fridge overnight.
Whip in a chilled bowl in an electric mixer until the ganache is at the
right consistency for piping.
Caramelised Pine Nuts
60g caster sugar Cook the sugar and water to 115C.
18g water Remove from the heat, add the pine nuts and stir until the sugar
120g pine nuts crystallises.
6g cocoa butter Return to a low heat and gently caramelise the sugar around the nuts.
Add the cocoa butter then spread on a non-stick mat.
Assembly
1. Cut a small amount off the top of each clair.
2. Pipe a strip of apricot jam in the bottom, topped with the apricot crme.
3. Place an orange coloured chocolate plaque on top of the clair, and pipe the lemon verbena whipped
ganache on top.
4. Place caramelized pine nuts on the ganache and garnish with micro herbs.
*Gelatine sheets are bloomed in water at a ratio of 1:5 (gelatine:water).

Matteo Sassi
MATTEO SASSI
WATER
Strawberry Gel
1000g Ravifruit strawberry puree Heat the strawberry puree to 60C.
20g pectin Mix the pectin and sugar together then add to the puree and bring to
20g caster sugar a boil.
15g citric acid solution (50/50) Add the citric acid solution.
Lychee Mousse
250g Ravifruit lychee puree Warm the lychee and lime purees to 35C and add the gelatine.
35g Ravifruit lime puree Incorporate the Italian meringue into th puree mixture, then fold in
10g gelatine, melted the whipped cream.
190g Italian meringue (recipe
follows)
675g cream, whipped to soft peaks
Italian Meringue
275g caster sugar
105g water
265g egg whites
2.5g cream of tartar
Almond Crunch
330g almond praline Melt the milk chocolate, add all remaining ingredients and combine.
150g almond paste
chocolate 33.6%
70g dry caramel
5g pink salt
5g lemon thyme
Milk Chocolate and Lemon Thyme Cremeux

350g cream Infuse the cream with the lemon thyme overnight, then strain.
350g milk Make a crme anglaise with the cream infusion, milk, egg yolks and
140g egg yolks sugar.
70g caster sugar Pour the crme anglaise over the chocolate and mix until smooth.
10g lemon thyme Keep refrigerated overnight to rest.
chocolate 33.6%
Gluten Free clair Choux
170g butter Bring the butter, water, milk and salt to a boil.
160g water Add the gluten free flour and cook until dry.
150g milk Transfer the choux to an electric mixer, cool down to 65C then add
3g salt the eggs in small amounts while continuing to mix.
200g gluten free flour mix
370g whole eggs
Buddika Gunawardana
BUDDIKA GUNAWARDANA
STRAWBERRY, COCONUT & MANGO CLAIR
Choux Pastry
250g water Bring the water, milk, sugar, salt and butter to a boil.
250g milk Incorporate the flour and continue to stir until the mixture forms a
10g salt dough ball.
30g caster sugar Place in the bowl of an electric mixer with the paddle attachmen,
225g butter start to whip the mixer and add the eggs one at a time.
300g flour Pipe on silicone mats 12cm lengths and bake at 180C for 40 minutes
500g whole eggs in a deck oven.
Strawberry Jelly
200g Ravifruit strawberry puree Bring the purees and sugar to a boil then add the soaked gelatine.
20g sugar
5g gelatine leaf
1 tsp Ravifruit lemon puree
Coconut Cream
100g Ravifruit coconut puree Bring the cream (1), puree and vanilla to a boil.
100g thickened cream 35% fat (1) Pour over the egg yolks and sugar mixed together.
vanilla bean Bring back to a boil until 82C and cool down in water bath until
30g egg yolks 35C.
30g caster sugar Fold in the semi-whipped cream (2) and add the Malibu liquor.
8g gelatine
100g thickened cream 35% fat (2)
1 tsp Malibu liquor
Mango Cremeux
250g Ravifruit mango puree Soak the gelatine and set aside.
40g caster sugar Bring the puree, sugar and eggs to a boil over low heat up to 83C.
1 tsp Ravifruit lime puree Remove from the heat and add the soaked gelatine.
100g whole eggs Cool to 40C and blend in the butter.
20g unsalted butter
5g gelatine leaves
Almond Coating
466g Callebaut 823NV milk Temper the milk chocolate and cocoa butter.
chocolate 33.6% Mix in the crushed almonds.
100g Callebaut Mycryo cocoa
butter
133g dry roasted almonds, crushed
Joane Yeoh
JOANE YEOH
MELONPAN
Pate a Choux
250g milk Boil the water, milk, butter, salt and sugar together.
250g water Once boiling, add in the flours. Cook until the dough comes together
200g butter and the saucepan starts to have a thin layer of skin.
20g caster sugar Transfer to an electric mixer and slowly add in the eggs.
4g salt Pipe in moulds and freeze.
150g T45 flour Unmould and spray with oil before baking.
150g T55 flour Preheat the oven to 200C and bake for 40 minutes at 175C.
450g whole eggs Turn off the heat and leave in the oven for another 15 minutes.
Melonpan Crust
400g butter Cream the butter and sugar.
250g brown sugar Add the yolks and sifted flour.
500g T45 flour, sifted Rest the dough for a minimum of 4 hours before use.
40g egg yolks Roll, cut out and score lines for the melonpan design.
raw sugar, for dusting Place them on the baked choux.
Coat with raw sugar before baking.
Bake 150C for 25 minutes.
Melon Jelly
210g honeydew puree Warm the puree, vanilla and sugar in a saucepan until the sugar
40g sugar dissolves.
3g gelatine, softened Add the pre-soaked gelatine and melon essence.
1g melon essence Half fill dome moulds and allow to set.
0.25g vanilla paste
Persimmon Mousse
58g persimmon puree Warm up the puree with the maple syrup.
2g maple syrup Add the melted gelatine mixture into the puree.
11g gelatine mass, melted Fold in the zest, Italian meringue and whipped cream.
13g Italian meringue Pipe on top of the melon jelly in the moulds and freeze again.
10g whipped cream
each lime zest
Jasmine Mousseline Cream
10g jasmine tea Infuse the jasmine tea in the milk overnight.
300g milk Cook a crme patissier with the infused milk, sugar, egg yolks, corn-
25g caster sugar flour and butter.
71g egg yolk Add the gelatine and white chocolate.
25g cornflour Measure 300g of crme patissier and mix with the maple syrup.
6g gelatine Fold in the whipped cream.
25g butter
chocolate 33%
45g maple syrup
60g whipped cream
Pear Caramel
40g water Cook a caramel with the water, sugar and glucose.
130g caster sugar Meanwhile, warm the cream fraiche and puree separately.
22g glucose Add the cream fraiche and puree to the caramel and boil for
38g cream fraiche another five minutes.
56g Ravifruit pear puree Add in the butter at 40C.
5g Ravifruit lemon puree Emulsify with a stick blender.
20g butter
Cherry Sugar Coated Rice Puffs
18g Ravifruit cherry puree Boil the puree and sugar to 103C.
53g caster sugar Add the puffed rice and stir until it reaches a light pink colour.
25g puffed rice Remove from the stove and add in the cocoa butter.
10g cocoa butter
Cocoa Dip
130g Callebaut W2NV white Melt the chocolate and cocoa butter together.
chocolate 28% Use at 30C.
29g cocoa butter
Assembly
1. Dip the bottom half of the baked choux in cocoa dip then onto feullentine.
2. Once the chocolate has set, slice the clair horizontally in half.
3. Pipe pear caramel on both top and bottom shells.
4. Pipe jasmine mousseline cream on it.
5. Place the melon jelly with persimmon mousse on top.
6. Place the top of the choux back on top.
7. Garnish with caramalised rice puffs, chocolates and decorations.
ENTREMETS
Luke Johnson
1st
ENTREMETS
Phillip Khoury
Phillip Khoury
PHILLIP KHOURY
CALLEMANGUE
Mango Sponge
105g plain flour Sift flour and make a paste of vanilla paste, egg yolks, coconut sugar
1g vanilla paste (1), purees and canola oil and fold in the plain flour.
150g egg yolks Whisk the egg whites, coconut blossom sugar (2) and rice flour on
30g coconut blossom sugar (1) medium speed to achieve a stable meringue.
100g Ravifruit mango puree Fold the meringue into the above paste and spread on to 600x400mm
30g Ravifruit passionfruit puree non-stick mat.
90g canola oil Bake at 160C for 5-9 minutes until the sponge springs back from the
270g egg whites touch.
135g coconut blossom sugar (2)
15g rice flour
Madagascar 67.4% Cremeux
65g caster sugar Make an anglaise of the caster sugar, egg yolks and cream.
65g egg yolks Soften the gelatine with cold water and add to the cooked anglaise.
150g cream Pour this mixture over the chocolate and stick bend to emulsify. Pour
12.5g gelatine mix (200 bloom) 1:6 into a 90x570mm frame pressed into mango sponge.
90g Callebaut Madagascar single Chill in the refrigerator until needed.
Mango Compote
100g caster sugar Pre-mix the caster sugar and pectin then mix into the cold jasmine
6g pectin NH tea infusion and allow to sit for 15 minutes.
35g jasmine tea infusion Add the pectin mix and diced mango (1) to a saucepan and bring to a
400g fresh mango, diced (1) gentle simmer on low heat. Add the mango (2) and gelatine solution
21g gelatine mix (200 bloom) 1:6 and stir well to combine.
150g fresh mango, diced (2) Remove from the heat and pour into a 90x570mm frame pressed into
mango sponge. Reserve in the freezer.
39% Arriba Milk Chocolate Mousse

100g Callebaut Arriba single Place the milk chocolate into a stick blender jug, heat the water to
origin milk couverture 39% 65C and dissolve the gelatine mass. Pour over the chocolate and
50g water stick blend to emulsify. Cool mixture to 20C.
20g gelatine mix (200 bloom) 1:6 Softly whip the cream and fold into above.
150g cream 35% fat
67.4% Madagascar Dark Chocolate Mousse

80g Callebaut Madagascar single Place the dark chocolate into a stick blender jug, heat the water to
origin dark couverture 67.4% 65C and dissolve the gelatine mass. Pour over the chocolate and
50g water stick blend to emulsify. Cool mixture to 20C
20g gelatine mix (200 bloom) 1:6 Softly whip the cream and fold into above.
50g cream 35% fat
Buttery Crunch
60g pate friable Melt the chocolate and combine all ingredients in a bowl.
50g vanilla crumble Spread into a 19cm ring and cut out a 6cm ring from the centre.
20g puffed rice
chocolate 33%
2g salt
70% Callebaut Glaze
125g caster sugar Pour into a jug over the gelatine solution, condensed milk, and
175g glucose chocolate and blend well to emulsify.
100g condensed milk Glaze at 28C.
90g gelatine mix (200 bloom) 1:6
150g Callebaut dark couverture
70%
Yellow Glaze
65g caster sugar Pour into a jug over the gelatine solution, condensed milk, chocolate
87g glucose and colours and blend well to emulsify.
50g condensed milk Glaze at 28C.
45g gelatine mix (200 bloom) 1:6
chocolate 33%
5g titanium dioxide
0.5g tartrazine yellow colour
Assembly
1. Cut the mango compote and cremeux sponge layers 40x370mm.
2. Wrap the cremeux sponge around a 12cm ring lined with acetate, sponge on the inside, then mango compote
sponge with the sponge on the outside around the cremeux and freeze.
3. Place buttery crunch disk ontop of vertical layers.
4. Pipe 1cm thick layer of 39% mousse into base of the mould and allow to set in the blast freezer for 10 minutes.
5. Place frozen vertical inserts onto the mousse and pipe some of the 67.4 mousse around the inserts to fill
remainder of mould.
6. Blast freeze until solid and demould.
7. Glaze with dark and yellow glaze by pouring dark glaze, followed quickly by the yellow glaze and palette to
achieve a marbled effect.
2nd
ENTREMETS
Deniz Karaca
Deniz Karaca
DENIZ KARACA
THE ENTREMET
Chocolate Chiffon
104g water Bring the water to 70C and pour it over the couverture, mix well and
128g Cocoa Barry Tanzanie single add the avocado oil.
origin dark couverture 75% Scrape vanilla seeds into the bowl with the egg yolks. Whip on
92g virgin avocado oil medium speed in an electric mixer until pale in colour.
104g egg yolk In a second bowl, whip the egg whites together with the sugar and the
2 ea vanilla beans sea salt to soft peaks.
182g egg whites Sift the flour, baking powder and cocoa powder together.
208g caster sugar Fold the egg whites slowly through the yolks, followed by the flour/
1g sea salt cocoa powder and couverture mix.
140g plain flour Spread the batter gently onto a 70x40cm non-stick mat.
10g baking powder Bake at 170C for 8 minutes in a convection oven with full fan.
40g Callebaut cocoa powder Remove from the tray immediately after baking and set aside to cool.
Streusel
200g plain flour In the mixer with the paddle attachment, mix all the ingredients
40g shredded coconut except the butter together.
140g caster sugar Melt the butter and add it slowly to the other ingredients.
6g baking powder Mix well.
ea lemon zest Sprinkle the crumble onto a non-stick mat and refrigerate for
0.5g sea salt approximately 60 minutes.
ea vanilla beans Bake at 170C for 15 minutes in a convection oven with half fan then
140g butter set aside to cool.
Caramelised Macadamia Nuts
325g macadamia nuts Roast the macadamias slightly in the oven.
110g caster sugar Boil the sugar and water in a copper pan to 126C.
60g water Add the macadamia nuts and roast whilst constantly stiring until all
the sugar has caramelised.
Separate whilst still hot.
Salted Chocolate & Macadamia Crunch
120g streusel Combine all the dry ingredients.
40g caramelised macadamia nuts Melt the couverture and combine it with the streusel mix by rubbing
2g sea salt it in until thoroughly coated.
40g Callebaut Madagascar single
Buccaneer Chocolate Cremeux
tea infusion Cold infuse the tea and vanilla in coconut milk for 24 hours.
300g coconut milk Make an anglaise with the tea infusion, caster sugar and egg
2 ea vanilla beans yolks.
20g Buccaneer tea Strain the anglaise and pour it over the dark couverture, creat-
ing a ganache.
195g tea infusion
28g caster sugar
63g egg yolk
85g Cocoa Barry Tanzanie single
Raspberry Compote
293g fresh raspberries Warm the raspberries to 40C.
93g caster sugar Mix the sugar and starch and combine with the raspberries.
20g hydrochlorid modified Spread into 16cm cake rings and blast freeze.
maize starch
Tawny Soaking
60g water Bring the water and caster sugar to a boil and cool to 40C.
60g caster sugar Add the tawny and mix well.
60g Penfolds Grand Father 20 y/o
Rare Tawny
Madagascar Dark Chocolate Mousse
95g egg yolk Whip cream (2) to soft peaks and set aside in the refrigerator.
45g caster sugar Make an anglaise with the cream (1), milk, caster sugar, tonka bean
190g milk and egg yolk.
2 ea tonka beans Strain the anglaise and pour it over the dark couverture, creating a
290g pure cream 35% fat (1) ganache.
320g Callebaut Madagascar single Set the ganache aside until it reaches room temperature and fold it
origin dark couverture 67.4% through the cream.
380g pure cream 35% fat (2)
Dark Chocolate Mirror Glace

45g water (1) Hydrate the gelatine.
225g pure cream 35% fat Bring the water (1), cream & sugar to a boil.
340g caster sugar Add the sifted cocoa powder and continue to boil until it reaches
115g Callebaut cocoa powder 104C.
175g apricot jam Heat the apricot jam and water (2) to 80C and mix well.
55g water (2) Strain the cocoa powder mixture through a fine meshed chinois.
24g gold leaf gelatine Combine it with the apricot jam and mirror glace.
90g mirror glace Let this mix cool down to 60C, add the gelatine and mix well.
Assembly
1. Start by preparing the chocolate chiffon and salted chocolate macadamia crunch.
2. Prepare the buccaneer chocolate cremeux and divide it into the two round 16cm stainless steel cake rings.
3. Place a chocolate chiffon sponge, soak with tawny soaking and blast freeze.
4. Prepare the raspberry compote as described in the recipe.
5. Line two 18cm cake rings with acetate.
6. Prepare the Madagascar dark chocolate mousse and pipe it 10mm high into the rings.
7. Place a chocolate chiffon on top, press it gently in and soak with the remaining tawny soaking.
8. Pipe another 5mm layer of the mousse on top and insert the raspberry compote, followed
9. by another thin layer of mousse.
10. Insert the buccaneer cremeux layer sponge first.
11. Blast freeze, take the cakes out of the rings, prepare the chocolate mirror glace and dark chocolate mirror glace
and glace the cakes.
3rd
ENTREMETS
Michael Oksinski
Michael Oksinski
MICHAEL OKSINSKI
DARK CHOCOLATE, TROPICAL FRUIT AND GINGER ENTREMET
Pabana Crmeux
60g Ravifruit pabana cocktail Whisk together the puree, yolks, eggs and sugar and bring to a boil,
puree stirring constantly.
17g egg yolks Add the gelatine, then pass through a sieve.
22g whole eggs Whisk in the butter, then pour into a mould and freeze.
17g caster sugar
0.7 gelatine*
13g butter
Banana Compote
81g banana Dice the banana and coat in lime juice to prevent browning.
3g lime juice Bring the puree, zest and nutmeg to a boil.
57g Ravifruit pabana cocktail Stir in the gelatine.
puree Add the banana and lime mix and stir through, then place in a mould
0.4g lime zest and freeze.
0.2g nutmeg
1g gelatine*
Coconut & Ginger Mousse
70g Ravifruit coconut puree Peel and chop the ginger, then add to the puree and bring to a boil.
7g fresh ginger Remove from the heat, cover and allow to infuse for 10 minutes.
0.7g gelatine* Add the gelatine and allow to cool to around 30C.
15g egg whites Make an Italian meringue with the egg whites, sugar and water.
23g caster sugar Whip the thickened cream to soft peaks.
9g water Fold 18g of meringue and the cream into th coconut mixture, then
53g thickened cream pour into a mould and freeze.
Chocolate Sponge
71g egg yolks Whip the egg yolks until pale.
90g egg whites Whip the egg whites, sugar and salt to soft peaks then fold through
70g caster sugar the egg yolks.
0.2g salt Sieve the almond meal and cocoa powder together, then fold through
42g almond meal the egg white and yolk mixture.
27g Callebaut cocoa powder Divide the mixture in two, and spread into two 20cm square cake
tins. Bake at 170C for 8 minutes.
Cut each sponge into a 14cm circle.
Feuilletine Crunch
15g icing sugar Mix the icing sugar, butter, eggs, flour, sugar and salt together to form
29g butter a dough, and freeze in a block.
20g whole egg Once frozen, grate the shortbread onto a tray and bake at 200C for
54g flour 10-15 minutes until golden brown.
10g caster sugar Allow to cool completely.
1g salt Melt the chocolate and mix with the almon praline paste, paillete
55g almond praline paste feuilletine and 10g of shortbread.
25g Callebaut Brazil single Spread on top of a sponge layer.
Dark Chocolate Mousse
82g egg yolks Create a basic bombe by combining the yolks, eggs, suagr and water
34g whole eggs and cook over a low heat, stirring constantly, to 82C. Pass through a
62g caster sugar sieve, then beat until almost cool. Use immediately.
41g water Bring the milk and vanilla to the boil and pour over the melted
55g whole milk chocolate.
5g vanilla bean paste Whip the cream to soft peaks, and whisk half into the chocolate
160g Callebaut Brazil single mixture.
origin dark couverture 66.8% Carefully fold in 160g of the basic bomb mixture and the remaining
200g thickened cream cream.
Black Glaze
42g water Bring the water, sugar and glucose to a boil.
75g caster sugar Add the gelatine then pour over the chocolate.
75g glucose Stir in the condensed milk and neutral glaze, then blitz with a stick
7.5g gelatine* blender to emulsify, being careful not to create any air bubbles.
40g Callebaut 811NV dark Continue to blitz while adding food colour to achieve the desired
couverture 53.7% colour.
35g Callebaut W2NV white Refrigerate overnight, then re-heat and apply the glaze at 30-35C.
chocolate 28%
53g condensed milk
30g neutral glaze
black food colour
Assembly
For the insert in a 14cm diameter mould:
1. Freeze 120g of the banana compote.
2. Pour 90g of pabana crmeux into the prepared mould and place the frozen compote on top.
3. Pour 90g of coconut and ginger mousse on top of the compote, followed by a layer of sponge. Freeze.
4. On the other sponge layer, spread a thin layer of tempered dark chocolate.
5. Once set, spread 80g of the crunch on top. Set aside until needed.
For the entremet:

6. Pipe some mousse in the bottom of a silicone cake mould.
7. Place the frozen insert into the mould (sponge facing up).
8. Pipe another thin layer of mousse, followed by the sponge and crunch layer. Freeze.
9. Once frozen, glaze the entremet and finish with a chocolate garnish.
*Gelatine sheets are bloomed in water at a ratio of 1:5 (gelatine:water).

Matteo Sassi
Matteo Sassi
MATTEO SASSI
FIRE
Chocolate Ecuador 70% Mousse (320g)
150g Callebaut Ecuador single Pour hot crme anglaise onto the dark chocolate, add the soaked
origin dark couverture 70% gelatine and blitz.
165g crme anglaise, *recipe follows Once the chocolate mixture has cooled to 35C, fold the whipped
225g whipped cream cream into the mixture.
1.5g gelatine
Crme Anglaise
225g egg yolks Boil the cream and milk.
300g cream Mix egg yolks, sugar and rice flour together, then add to the boiled
450g milk liquid and bring to 85C.
115g caster sugar Strain using a sieve.
10g rice flour
White Chocolate Cardamom Mousse (90g)
50g egg yolks Make a crme anglaise using the egg yolks, sugar and cardamom
50g caster sugar infusion.
90g cardamom infusion (recipe Add the gelatine.
follows) Pour the mixture over the white chocolate and mix until smooth.
chocolate 33%
5.5g gelatine
Cardamom Infusion
25g cardamom pods, open Boil all ingredients together for 45 minutes.
400g milk
1600g water
Bitter Almond Cremeux (140g)
300g crme anglaise Add the almond paste, bitter almond oil and gelatine into hot crme
75g almond paste anglaise, then blitz.
1.5g bitter almond oil
4.5g gelatine
Mango and Passionfruit Compote (160g)
30g Ravifruit passionfruit puree Bring passionfruit puree and mango puree to 60C.
70g Ravifruit mango puree Mix the sugar and pectin together, then add to the puree mixture.
10g caster sugar Bring all ingredients to a boil.
1g citrus pectin
Chocolate Biscuit (3mm)
300g egg yolks Whip the egg yolks, sugar and inverted sugar.
160g caster sugar Make a ganache with the cream and dark chocolate.
40g inverted sugar Combine the flour, starch and cocoa powder and sieve twice.
200g cream Make a meringue with the egg whites, sugar and egg white powder.
165g Callebaut Ecuador single Mix the egg yolk mixture and ganache, then add the meringue.
origin dark couverture 70% Finally, fold in the sieved dry ingredients.
375g egg whites Pour 725g of mixture in a 60cm x 40cm tray.
120g caster sugar Bake at 190C for 8 minutes.
2g egg white powder
70g flour
55g starch
Raspberry Gel (90g)
280g Ravifruit raspberry puree Warm up half of raspberry puree with the sugar.
42g caster sugar Add the gelatine.
6g gelatine Add the remaining raspberry puree and citric acid.
1g citric acid
Almond Crunch (3mm)
130g Callebaut 845NV milk Melt the milk chocolate, then add all other ingredients and mix.
couverture
100g almond paste
100g almond praline
3g pink salk
50g brown sugar
Chocolate Mirror Glaze
550g water Bring the water, sugar, glucose and cocoa powder to 104C, then
250g caster sugar strain.
250g glucose Cool down to 70C and add the gelatine, then blitz and strain again.
500g cream Keep refrigerated overnight before use.
30g gelatine
HAZELNUT, PASSIONFRUIT AND CARAMEL ENTREMET
Hazelnut Streussel
150g butter Combine all ingredients.
150g brown sugar Roll out to 2mm thickness and bake between perforated mats.
50g hazelnut meal Once cooled, spray with 50/50 Callebaut Mexique chocolate and
100g almond meal cocoa butter.
150g plain flour Bake at 170C for 8-10 minutes.
2g salt
Passionfruit Jam
250g Ravifruit passionfruit puree Bring the purees and glucose to 40C, add sugar and pectin and bring
250g apricot puree to a boil.
160g glucose Allow to set.
150g caster sugar
10g pectin NH
Chocolate, Hazelnut & Cocoa Nib Sponge

720g whole eggs Place the sugar on a baking tray and warm up.
384g caster sugar Whip the eggs, adding the sugar until ribbon stage.
240g plain flour Mix in a food processor the plain flour, hazelnut meal and cocoa
180g hazelnut meal powder.
96g Callebaut cocoa powder Add the cocoa nib and crush slightly.
36g Callebaut cocoa nibs Weigh 750g and pour into a frame 55cmx35cm.
200g ea hazelnuts, halved Add crushed hazelnuts on top and bake at 170C for 10 minutes.
Hazelnut & Puffed Rice Feuilletine
1260g Callebaut hazelnut praline Mix the praline, feuilletine and puffed rice.
300g Cacao Barry Ghana single Add the melted chocolate and warm oil.
origin dark couverture 40% Spread 800g on top of the frozen sponge.
300g chocolate puffed rice
72g warm oil
Passionfruit Cremeux
450g Ravifruit passionfruit puree Cook the puree, yolks, eggs and sugar in a thermomix to 84C then
256g egg yolks add the cold butter and hydrated gelatine.
290g whole eggs Place 200g of cremeux in a 160mm mould.
270g caster sugar Freeze.
8g powered gelatine 200 bloom
40g water, for gelatine
270g butter, cold and diced
Caramel & Chocolate Mousse
600g sugar Make a dry caramel with the sugar.
200g butter Deglaze with hot cream and butter, add the salt and allow to cool to
400g cream (1) 60C.
10g salt Melt the chocolates to 45C, add 1/3 of whipped cream and mix well.
300g Cacao Barry Mexique single Add gently to the caramel.
origin dark couverture 66% Finally, add the rest of the cream.
200g Cacao Barry Ghana single Pour 400g into an 18cm ring.
4g powered gelatine 200 bloom
1500g cream (2), soft whipped
Caramel & Chocolate Glaze

1290g caster sugar Make a dry caramel with the sugar.
1050g cream Heat the cream and deglaze the caramel then bring to a boil.
750g water Mix the water and cornflour and add to the caramel.
45g cornflour Cook for a couple of minutes.
45g powered gelatine Cool to 60C, add the gelatine mix and stain over the chocolate.
225g water, for gelatine Make an emulsion and set aside.
180g Cacao Barry Mexique single Use at 25C on frozen cakes.
Microwave Sponge
90g almond meal Place all of the ingredients into a Robot Cook and process until
125g Ravifruit mango puree smooth.
75g Ravifruit passionfruit puree Pass through a fine chinois into a syphon, charge with 2 chargers and
195g egg whites chill for 2 hours.
195g egg yolks Shake vigorously and fill each cup one-third full, then cook for 40
85g caster sugar seconds in a microwave.
100g plain flour Flip the cup upside down and allow to cool.
Mango & Passionfruit Curd, garnish

100g Ravifruit mango puree Place all the ingredients except the gelatine into a Robot Cook with a
100g Ravifruit passionfruit puree heat setting of 85C, on speed 600, and proceed to cook.
330g whole eggs Once cooked, allow to cool to 60C and blitz in the butter followed by
200g caster sugar the gelatine.
250g unsalted butter
3g powered gelatine
Aurelio Gulino
Aurelio Gulino
AURELIO GULINO
HAKUNA MATATA
Cashew Paste
175g cashew nuts, toasted Roast the cashew nuts in the oven at 145C for 20 minutes.
88g caster sugar Boil the sugar and water to 104C.
87g water Place the roasted cashews into a food processor and slowly add the
sugar syrup.
Blend until a smooth paste is achieved.
Cashew Nut & Sao Thom Sponge
351g cashew paste, *recipe precedes Place the cashew paste, icing sugar and eggs into an electric mixer
65g icing sugar with the whisk attachment and whip on a medium speed until
375g whole eggs combined.
62g Callebaut Sao Thom dark Add the melted Sao Thom chocolate and caramel chocolate and mix
couverture 70%, melted to combine.
50g Callebaut Caramel Sieve the flour, baking powder, cocoa powder, vanilla seeds and sea
couverture, melted salt and gently fold through the wet mixture and warm melted butter.
3g vanilla bourbon Madagascar Spread mixture onto a tray (60x40cm) lined with baking paper and
seeds bake at 165C for 18 minutes.
5g sea salt flakes
75g cake flour
100g butter 82% fat, melted
5g baking powder
Caramelised Salted Cashews

300g cashew nuts Roughly chop the cashew nuts and toast in the oven at 145C for 15
100g sugar syrup 30B minutes.
2g sea salt Combine the toasted cashews with sugar syrup and spread onto a tray
lined with silicon mat.
Sprinkle with sea salt and bake at 170C until caramelised.
Set aside.
Salted Caramelised Cashew Crunch
245g Callebaut Caramel Combine the cashew praline, feuilletine, sea salt, toasted cocoa nibs
couverture and vanilla seeds.
245g Callebaut paillete feuilletine Add the melted caramel chocolate and vegetable oil and mix to
560g cashew praline 60% combine.
122g vegetable oil Fold through the salted caramelised cashew nuts.
2g sea salt flakes Spread the crunch onto Sao Thom and cashew sponge.
50g Callebaut cocoa nibs, toasted Blast chill and cut 2 round discs with a 15cm cutter.
seeds
120g caramelised salted cashews
*recipe precedes
2g sea salt
Tangerine & Kenyan Coffee Cremeux
200g tangerine juice Cook the tangerine juice, zest, concentrate, dry caramel powder,
180g dry caramel powder caster sugar, espresso coffee, coffee beans, vanilla beans and whole
2g tangerine zest eggs to 85C.
200g caster Sugar Soak the gelatine in cold tangerine juice.
120g Kenyan coffee (espresso) Add the gelatine to tangerine and coffee cremeux once at 55C.
15g Kenyan roasted coffee beans Cool to 45C and, with a stick blender, emulsify the butter and
10g vanilla bourbon Madagascar vegetable oil.
beans Pour 200g of cremeux onto a 15cm round silicon mould and blast
8g tangerine concentrate freeze.
450g whole eggs
96g tangerine juice (for soaking),
cold
300g butter 82% fat
300g cashew oil
160g Callebaut Caramel
couverture
Biscuit au Chocolat
170g egg yolks In a mixing bowl, whip egg yolks and sugar (1) until thick and pale.
146g caster sugar (1) In a separate mixing bowl, whip the egg whites and sugar (2) until
170g egg whites firm.
45g caster sugar (2) Combine both mixtures and gently fold through the dry sieved
84g cake flour ingredients.
35g Callebaut cocoa powder Add the melted butter and spread onto a tray lined with baking
50g butter 82% fat paper.
Bake at 160C for 13 minutes.
Once cooked allow to cool , then cut a 15cm round disc and place it
on top of the cremeux.
Tangerine & Vanilla Bourbon Madagascar Gele
166g tangerine juice Bring to 60C the tangerine juice, concentrate, apple puree and lime
3.5g tangerine concentrate juice.
100g Ravifruit Green Apple puree In a bowl combine the sugar, pectin and agar-agar.
54g caster sugar Pour over the liquid ingredients and cook until 95C.
5g lime juice Add the vanilla seeds, sea salt and citric acid stir well for a few
5g pectin NH minutes.
2.5g agar-agar Pour 170g of gelee over the biscuit and blast freeze.
0.5g sea salt
seeds
1.6g citric acid
Coffee Infusion
100g Kenyan espresso coffee Cold infuse all the ingredients for 24 hours.
50g fresh milk 3.2%
12g Kenyan roasted coffee beans
beans
4g tangerine zest
Sao Thom, Kenyan Coffee & Tangerine Mousse
98g coffee infusion (recipe Strain and bring to 60C the coffee infusion, tangerine juice and
precedes) concentrate.
75g Callebaut Sao Thome single Add the soaked gelatine and stir to dissolve.
origin dark couverture 70% Pour the liquids over the melted Sao Thome and caramel chocolate
100g Callebaut Caramel and emulsify until a shiny ganache is formed.
couverture Whip the pasteurized egg whites with dextrose and fold through the
50g tangerine juice ganache once cooled to 20C.
3g tangerine concentrate
30g tangerine juice, cold (for
soaking)
0.5g sea salt flakes
100g pasteurized egg whites
42.5g dextrose
Sao Thom & Coffee Glacage

30g Callebaut cocoa powder Bring the sugars and water to 102C, add the cocoa powder, coffee
354g water beans, soaked gelatine, condensed milk, couverture and gold powder.
250g caster sugar Blend to combine.
380g glucose
220g condensed milk
20g Kenyan coffee beans
300g Callebaut Sao Thome single
5g gold powder
Assembly
1. Line Pliss Pavoni silicone mould.
2. Pipe 150g of mousse, inject frozen insert (cremeux, biscuit, gelee) then pipe 100g of mousse again.
3. To finish, place the crunch and sponge layer and blast freeze for a few hours.
4. Warm the glaze to 30C and glaze frozen entremets.
Christean Ng
Christean Ng
CHRISTEAN NG
COFFEE, PEAR, BERGAMOT, CARAMEL AND CHOCOLATE ENTREMET
Orange Madeline Sponge

160g caster sugar Mix the sugar, eggs and milk in an electric mixer with a whisk
128g whole eggs attachment and whisk until fluffy.
88g milk Whisk in the flour, orange zest and baking powder until there are no
3 oranges, zested lumps of flour remaining.
256g flour Lastly, gently whisk in the melted butter.
8g baking powder Pipe the sponge into individual 15cm rings and bake at 160C for
96g butter, melted approximately 14 minutes.
pear soaking syrup (recipe Soak the sponges with hot pear liqueur soaking syrup.
follows)
Pear Soaking Syrup
250g sugar syrup Boil sugar syrup, water and pear puree.
150g water Remove from heat then stir in pear liqueur.
125g Ravifruit pear puree
40g pear liqueur
Salted Caramel
425g caster sugar Cook the sugar, water and glucose until it reaches 185C.
300g glucose Meanwhile, warm the cream slightly.
75g water When the sugar syrup reaches 185C, deglaze the caramel with the
500g cream warm cream, butter and salt, then add in the vanilla.
50g butter On medium heat, keep stirring the caramel until it reaches 108C,
5g salt transfer to a container to cool.
1 vanilla bean
Pear Compote
480g pears, diced Cook the pears in the sugar and pear puree (1) until soft but still
80g caster sugar slightly crunchy.
200g Ravifruit pear puree (1) Heat the pear puree (2) and add in the previously softened gelatine,
80g Ravifruit pear puree (2) mixing until dissolved.
8g gelatine sheets Add in the pear puree (2) mix to the pear compote and divide into
moulds.
Freeze until ready to assemble. 180g per 15cm mould.
Flourless Chocolate Sponge
72g egg yolks Whisk the sugar (1) with the yolks to make sabayon.
72g caster sugar (1) Meanwhile, melt the chocolate.
102g Cacao Barry force noire 50% In a separate mixing bowl, make a meringue with the egg whites and
216g egg whites caster sugar (2).
72g caster sugar (2) Whisk the melted chocolate into the yolk mix.
Incorporate the meringue into the yolk mixture.
Pipe the sponge into individual 15cm rings and bake at 160C for
approximately 14 minutes.
Leave to cool.
White Chocolate Coffee Cremeux
120g Arabica coffee beans Boil the cream with the coffee beans in a saucepan, remove from the
420g cream heat then cover the saucepan with plastic wrap and leave to infuse for
345g Callebaut W2NV white 3 hours.
chocolate 28% Place the white chocolate and cocoa butter in a bowl.
90g cocoa butter Soften the gelatine sheets.
2 vanilla beans Strain the cream and coffee, then re-weigh the cream back to 420g,
75g egg yolks adding more cream if needed.
15g caster sugar Whisk the sugar and yolks together in a bowl.
3 g gelatine sheets Re-heat the coffee infused cream, pour 1/3 of the cream in to the yolk
mixture while whisking, then pour the yolk mix back into the sauce-
pan on low heat and continue whisking until it reaches 82C.
Pour the anglaise over the white chocolate and cocoa butter, add the
softened gelatine and blend the cremeux together until smooth.
Pour 80g of the cremeux into a 15cm ring and blast freeze until ready
to assemble.
Pear & Bergamot Cream
125g Ravifruit pear puree Whisk in 20g of the bergamot puree with the cornflour in a small
125g bergamot puree bowl and whisk until there is no lumps.
56g egg yolks In a saucepan, heat the rest of the bergamot puree, pear puree and
62g caster sugar sugar.
10g cornflour Pour one third of the purees into the yolks in a bowl while whisking.
6g gelatine sheets Transfer the yolk mix back to the saucepan and cook on low heat.
Whisk in the cornflour mix and continue whisking until it reaches
82C.
Cool the mix to 50C then stir in the previously softened gelatine
sheets.
Dispense 110g on top of the white chocolate coffee cream.
Set in blast chiller until ready to assemble.
Cacao Barry Force Noire 50% Chocolate Mousse
130g caster sugar Melt down 1/3 of the chocolates.
300g cream (1) Warm the cream in a jug.
200g egg yolks Dry caramelise the sugar in a saucepan until the sugar turns golden
350g Cacao Barry Force Noire 50% brown in colour.
260g Callebaut 823NV milk Turn off the heat then deglaze the caramel with the previously
chocolate 33.6% warmed cream, stirring vigorously.
1000g cream (2), semi-whipped Turn the heat to low, then re-heat the cream mix.
Pour 1/3 of the cream mix in to the yolks while whisking, then return
the yolk mix back to the saucepan and whisk until it reaches 82C.
Strain the cream mix over the partially melted chocolates in a bowl
and gently whisk the ganache until well combined.
Cool to 45C then gently fold in the whipped cream.
Dark Chocolate Glaze
870g cream Boil the water, cream and sugar, then stir in the cocoa powder and
240g water whisk until there are no more lumps of cocoa powder.
1080g caster sugar Continue cooking the glaze until thick. Strain.
360g Callebaut cocoa powder Stir in the gelatine sheets and allow to rest overnight.
37g gelatine sheets Re-heat to 31C before using.
Chocolate Sable
600g butter Cream the butter and caster sugar in an electric mixer with a paddle
240g caster sugar attachment.
60g egg yolks Gradually add the egg yolks.
600g plain flour Add in the plain flour, cocoa powder and salt and mix until it forms a
75g Callebaut cocoa powder dough.
9g salt Let the dough rest overnight, then roll out to 3mm thickness and
bake in rings at 170C for approximately 18 minutes.
Coffee Tuile
225g caster sugar Melt the butter, sugar and glucose and bring to a boil.
3.75g pectin NH Whisk the pectin and sugar together then gradually whisk into the
188g butter butter mix.
75g glucose Transfer the tuile in between two sheets of baking paper and roll
128g coffee beans, crushed them out with a rolling pin into thin sheets.
110g Callebaut cocoa nibs Bake in the oven at 170C for approximately 12 minutes.
30g milk Cut into 15cm rings before the tuile fully sets.
Joane Yeoh
Joane Yeoh
JOANE YEOH
SAKURA
White Bean Cherry Blossom Mousse

118g cream (1) Cook an anglaise with the cream (1), milk, egg yolks and sugar.
118g milk Add the gelatine.
47g egg yolks Mix with the white bean sakura paste and sakura essence.
23g caster sugar Mix with the melted chocolate at 45C.
9g gelatine Fold in the Italian meringue then the whipped cream (2).
160g cream (2), whipped
80g Italian meringue
chocolate 33%
200g white bean sakura paste
10g sakura essence
Asahi Cherry Jelly

150g water Warm the water, puree and sugar.
60g Ravifruit cherry puree Remove from the heat and add the gelatine.
70g sugar Add the asahi and sake.
4g gelatine Pour into a frame to set.
210g asahi
8g sake
Mascarpone Creme with Salted Caramel Crispearls
500g cream Cook an anglaise with the cream, vanilla, egg yolks and sugar.
2 vanilla beans Add the gelatine.
100g egg yolks Cool down and add in the mascarpone.
125g sugar Add the salted caramel crispearls on the surface before setting in
7g gelatine freezer.
250g mascarpone
10g Callebaut salted caramel
crispearls
White Peach Yuzu Jam

100g Ravifruit peach puree Heat up the puree then add the pectin mixed with the sugar (1) and
50g yuzu juice bring to a boil.
2.5g vanilla paste Add the sugar (2) and boil again.
4g pectin NH Finally, add the yuzu juice.
Pistachio Gianduja Feullentine
75g Callebaut Gianduja Melt the gianduja and pistachio paste together.
55g pistachio paste Temper.
10g vegetable oil Add the rest of the ingredients.
2g sea salt
Chocolate Almond Sponge
166g marzipan Mak a meringue with the egg whites and sugar and set aside.
100g butter Beat the marzipan and butter together.
83.3g egg yolks Slowly add the egg yolks.
280g Callebaut Madagascar single Add the melted chocolate.
origin dark couverture 67.4% Fold in the meringue.
400g egg whites Bake at 150C for 10 minutes.
100g caster sugar
Spraying Glaze
500g mirror glaze Boil the neutral glaze and water together.
200g neutral glaze Mix in the mirror glaze and gold powder.
200g water Use around 35-40C.
2g gold shiny powder
Assembly
1. Cut the chocolate sponge into an 18cm ring.
2. Spread pistachio feullentine on the sponge then set in fridge.
3. Once set, spread a thin layer of peach yuzu jam on top.
4. Unmould the asahi jelly and place them onto mascarpone cream.
5. In 20cm rings, place achocolate transfer sheet.
6. Pour sakura white bean mousse in mould 1/4 full.
7. Add the asahi jelly with mascarpone cream layer.
8. Add the white bean sakura mousse.
9. Place the sponge with feuilletine and yuzu layer into the mould.
10. Freeze and unmould once -30C or lower.
11. Spray glaze onto the cake.
12. Garnish with decorations.
Luke Johnson
Luke Johnson
LUKE JOHNSON
PRALINE STREUSEL, VANILLA CREMEUX AND COFFEE MOUSSE
Orange Confit
2 oranges Boil the oranges in water for 30 minutes.
150g caster sugar Remove the oranges from the boiling water and place in ice water.
60g Grand Marnier Cut into quarters and remove seeds.
Boil oranges with sugar and flamb with grand mariner.
Blitz with a stick blender.
Leave in the fridge for 12 hours.
Praline Streusel
200g flour Mix the flour, raw sugar, almond meal, and butter in an electric mixer
200g raw sugar fitted with a paddle attachment until combined.
240g almond meal Push through a glazing wire to separate and bake at 160C for 20
200g butter minutes.
200g Callebaut 811NV dark Melt the butter and chocolate and add to the praline, crushed
couverture 53.7% almonds and baked streusel.
100g butter
480g almond praline
160g roasted almonds, crushed
Orange Brownie Base
160g butter Mix the butter, brown sugar and eggs in a mixer fitted with a paddle
200g brown sugar until light.
128g whole eggs Add the flour, cocoa powder, salt, chocolate, orange confit and orange
88g Callebaut 811NV dark zest.
couverture 53.7% Pipe 250g of mixture into 16cm cake rings.
73g flour Bake at 160C for 20 minutes.
1g sea salt
90g orange confit
1 orange, zested
Vanilla Cremeux
220g full cream milk Heat the milk and vanilla to 55C.
1 Tahitian vanilla bean Blanche the egg yolks, crme patissiere powder and sugar.
55g caster sugar Add the hot milk and vanilla then return to the saucepan and cook
50g egg yolks until thickened.
15g crme patissiere powder Remove from the heat then add the gelatine and chocolate.
30g Callebaut W2NV white Cool down to 26C then add the whipped cream.
chocolate 28% Pipe 150g of mix into the insert or a silicone large donut mould and
3g gold gelatine sheets freeze.
180g cream
Coffee Mousse
160g cream (1) Heat the milk, cream and vanilla to 85C.
160g milk Add the crushed coffee beans and leave to infuse for 30 minutes.
1 Tahitian vanilla bean Strain the liquid to remove the coffee beans and add more milk to
70g egg yolks have a total of 320g of liquid.
30g caster sugar Make a crme anglaise with the infused milk and cream, the egg
4g gold gelatine sheets yolks and the sugar.
100g coffee beans Add the gelatine and pour over the melted milk and dark chocolates
500g Callebaut 823NV milk then blitz with stick blender.
chocolate 33.6% Allow to cool to 30C then add the soft whipped cream.
100g Callebaut 811NV dark
couverture 53.7%
600g cream (2)
Caramel Glaze
300g caster sugar Make a dry caramel with the sugar.
150g water Add the hot glucose and water to deglaze.
300g glucose Add more water to achieve a total weight of 725g.
200g condensed milk Add the gelatine and pour over the chocolate, condensed milk and
150g Callebaut 823NV milk trablit.
chocolate 33.6% Leave in the fridge for 12 hours before use.
chocolate 28%
17g gold gelatine sheets
20g trablit
Assembly
1. Pipe the coffee mousse into the large silicone donut mould leave about 3cm from the top.
2. Insert the frozen vanilla cremeux layer.
3. Spread 100g of praline streusel on the top of the brownie and then insert into the mould also.
4. Push down lightly so the mousse is surrounding completely the vanilla insert and the brownie base.
5. Leave in the freezer for 12 hours.
6. Heat the caramel glaze to 30C then unmould the entremets and glaze.
7. Add chocolate garnish.
Nicole Shiu
Nicole Shiu
NICOLE SHIU
DARK CHOCOLATE, GRAPEFRUIT AND LYCHEE
Dark Chocolate Citrus Crumble

60g plain flour Pre-heat the oven to 150C.
65g almond meal Using an electric mixer with the paddle attachment, mix the softened
10g Callebaut cocoa powder butter and brown sugar.
63g dark brown sugar Add in all the dry ingredient and stop mixing when the mixture
1g pink salt comes to a crumbly texture.
63g unsalted butter, softened Spread onto a lined tray and bake for 15-20 minutes at 150C or until
4g ea citrus zest (lemon and lime) golden brown.
2g vanilla powder
Dark Chocolate Citrus Crumb-Crust

95g dark chocolate citrus Crush 80% of the dark chocolate crumble.
crumble (recipe precedes) Melt the butter and cocoa butter, then mix in the crumble and cocoa
4g butter nibs.
14g Callebaut Mycryo cocoa Weight out 60g and place a layer in a 12cm cake ring.
butter
10g Callebaut cocoa nibs, ground
Crpes Mixture
170g milk Using an electric mixer, combine all the dry ingredients using the
100g whole eggs whisk attachment.
16g caster sugar Slowly pour in the milk, followed by the eggs.
2g salt Lastly, add in the oil. Beat until smooth and strain. Set aside and rest
70g plain flour for 5 minutes.
14g olive oil Heat a lightly oiled crepes pan over medium high heat. Cook the
crepe for about 2 minutes until the bottom is light brown, turn and
cook the other side.
Trim the crpes with the 12cm cake ring for the cake base.
Vanilla Mascarpone Cream
75g milk Pre-soak the gelatine sheets in a bowl of cold water.
0.5 vanilla bean, cut and scraped Boil the milk and vanilla bean in the saucepan.
30g caster sugar Mix the sugar and egg yolks together.
40g egg yolks Pour the boiled milk onto the egg mixture and whisk together.
3g gelatine sheets Place the egg and milk mixture back into the saucepan and cook until
110g cream 35% fat 85C.
125g mascarpone Remove from saucepan, then add in the gelatine and strain into the
cream. Mix well.
Allow to cool and set then whisk together with the mascarpone until
smooth.
Lychee Gelee
65g tinned lychees, chopped Pre-soak the gelatine sheets in a bowl of cold water.
1 pcs gelatine sheets Warm up the lychees in the saucepan then add in the pre-soaked
gelatine.
Set aside.
Grapefruit Jelly
90g grapefruit juice Pre-soak the gelatine sheets in a bowl of cold water.
237g ruby grapefruit and white Place the grapefruit juice, pulp and sugar in the saucepan to boil.
grapefruit pulp Once boiling, remove from the heat, mix in the pre-soaked gelatine
3 gelatine sheets and pink salt and stir well.
pinch pink salt Pour onto a non-stick mat and freeze until set.
70g caster sugar
Jasmine White Chocolate Mousse

20g jasmine tea leaves Boil the milk in a saucepan then remove from the heat.
2 gelatine sheets Add in the jasmine tea leaves and infuse for 3 minutes covered with
275g Callebaut W2NV white plastic wrap.
chocolate 28% Once infused, strain and add more milk to reach 170g.
300g whipping cream Warm the milk, add in the pre-soaked gelatine and mix.
Pour over the chocolate and emulsify.
Finally, fold through the semi-whipped cream in 3 parts.
White Chocolate Glaze

45g glucose Pour the milk and glucose into a saucepan and bring to a boil.
4pcs gelatine sheets Remove from the heat and add the pre-soaked gelatine into the milk
15g titanium dioxide mixture.
540g Callebaut W2NV white Pour the mixture gradually over the white chocolate.
chocolate 28% Add the titanium dioxide and blend.
red colour Divide the mixture in two.
Another red colour powder to one half and emulsify with a stick
blender.
Cool the glaze to 20-25C before use.
Assembly
For the cake base
1. Place the dark chocolate citrus crumble in the base, followed by the vanilla mascarpone cream.
2. Place the crepes.
3. Total 6 layers of the vanilla mascarpone cream, each layer 15g.
4. After the third layer of cream, place a crepe and spread 40g of the lychee jelly.
5. Follow with crpes and cream. Freeze until ready to use.
6. Place the Silikomart eclipse silicon mould on the tray.
Build the entremets upside down in the following order:
7. Pipe in a layer of the white chocolate jasmine mousse into the mould.
8. Place the grapefruit jelly on the mousse.
9. Pipe the mousse on top of the jelly.
10. Place the cake base inside with the crpes facing down.
11. Freeze the cake. Glaze the cake once frozen.
PEOPLES
CHOICE
Santiago Cuyugan
Santiago Cuyugan
SANTIAGO CUYUGAN
KAPUA CAKE
Chocolate Mousse
220g full cream milk Bring milk to the boil and add the lime zest directly into the milk.
18g lime zest Cover and steep for 1 minute.
190g Callebaut Java single origin Melt the two couvertures to 32C together.
milk couverture 32% Strain the infusion and create a ganache with the couvertures. Cover
110g Callebaut Ecuador single and cool to 23C.
origin dark couverture 70% Whip the heavy cream to medium peaks.
360g heavy cream Once the ganache has cooled, fold in the cream. Pipe into desired
mould and freeze.
Chocolate Cake
150g Cacao Barry Guayaquil dark Melt the couverture to 55C, mont the diced butter and the egg
chocolate 64% yolks.
50g unsalted butter, cold & diced Create a French meringue with the remaining ingredients and whip
70g egg yolks stiff.
180g egg whites Fold the mixes together, half at a time.
50g caster sugar Pipe into desired moulds and bake at 160C, medium fan, until the
2g cream of tartar internal temperature reaches 94C (around 30 minutes).
2g pink salt
Bergamot Foam
120g caster sugar Bring the sugar and water to a boil.
140g water Dissolve the gelatine solution and puree into hot syrup.
60g gelatine solution Set until the gelatine structure has just begun to form.
128g bergamot puree Whip until stable and pipe into desired moulds.
Earl Grey Diplomat

Pastry Cream Bring the milk, sugar (1) and butter to a boil.
140g earl grey milk* Temper into the remaining 4 ingredients.
13g caster sugar (1) Cook to 82C, pass through a sieve and cool.
13g unsalted butter
8g lemon zest
8g cornflour
20g egg yolks
Diplomat Cream Whip the cream and icing sugar to medium peaks and set aside.
270g earl grey cream* Melt the gelatine solution and whisk the remaining 3 ingredients
60g icing sugar together.
225g earl grey milk Fold into the whipped cream and set in desired moulds.
75g pastry cream
36g gelatine solution**
Roasted Cocoa Streusel
100g raw sugar Mix all ingredients in an electric mixer with the paddle attachment to
100g almond meal a crumble.
80g plain flour Bake at 160C for 17 minutes.
2g pink salt
25g Callebaut cocoa powder,
roasted
Shiny Chocolate Glaze
120g water (1) Bring the water (1), sugar, glucose and salt to a simmer.
100g caster sugar Add the neutral glaze and simmer.
170g glucose Combine water (2) with the cocoa powder and add to the simmering
1.5g salt mixture.
800g neutral glaze Add desired colour and cook for 5 minutes.
224g water (2) Add the gelatine solution, emulsify, strain and set overnight.
188g gelatine solution
liquid soluble colour
*Earl Grey Cream/ Earl Grey Milk are a 100:2 ratio of liquid to tea leaves. 2 day cold infusion.
** Gelatine Solution is a 1:5 ratio of gelatine to liquid.
OVERALL RESULTS
Matteo Sassi
DENIZ KARACA
SAVOUR PATISSIER OF THE YEAR
1st
PHILLIP KHOURY
2 nd
MATTEO SASSI
3 rd
THE IDEA IN YOUR MIND, THE SOLUTION IN YOUR HANDS.
Excellence is served.
Controllable like your hand.

Natural as your thoughts.
Fast as your glance.
This is UNOX BAKERTOP MIND.Maps.
www.unox.com
UNOX Australia Pty Ltd 7 100 New St | Ringwood VIC 3134 | P 03 9876 0803 | info@unoxaustralia.com.au
Blixers - 2 to 60 Litre Bowl Capacity
Ideal for
chocolate
preparations
Creative Ingredients supply an extensive
product range of the highest quality
specialty ingredients, equipment,
accessories and customized machinery.
Pastry, Gelato & Blast Chillers
Bakery Ingredients Batch Freezers
Culinary Alcohols Pasteurisers
Chocolate Products Ice-Cream Display
Retarder Provers Cabinets
Soft Serve/ Frozen Custard & Savoury
Yogurt Machines Cookers
As Used By......
www.creativeingredients.com.au
Kirsten Tibballs at Savour TEL: +61 3 9383 1777
Chocolate & Patisserie School
www.robotcoupe.com.au
PH: 02 9478 0300
You cant fake 105 years
of Bulla history. You cant
fake six generations of
an Australian family
company. Were still
doing business the
same way weve always
done it - with passion,
authenticity and honesty.
Heres to another century
of making great dairy
products the right way.
Thank you to all our amazing sponsors

Buddika Gunawardana
Santiago Cuyugan
Garon de Angelis -Pearce
@savourpatissieroftheyear
savourpatissieroftheyear.com
Copyright 2016 Savour Chocolate & Patisserie School (ABN 40 693 140 425). All rights reserved.
Save and except for third party content, all content in these materials is owned or licensed by Savour Chocolate & Patisserie School. Other than for the purposes of
and subject to the conditions prescribed under the Copyright Act 1968 (Cth) (or any other applicable legislation throughout the world), or as otherwise provided
for in this copyright notice, no part of these materials may in any manner or any medium whether now existing or created in the future, (including but not limited
to electronic, mechanical, micro copying, photocopying or recording) be reproduced, adapted, stored in a retrieval system or transmitted without prior written
permission of the copyright owner. Modification of the materials for any other purpose than provided under this notice is a violation of Savour Chocolate & Patis-
serie Schools copyright and other proprietary rights. All trademarks, service marks and trade names are proprietary to Savour Chocolate & Patisserie School. For
permission to reproduce material, a request in writing is to be made to Savour Chocolate & Patisserie School, 22 Wilson Avenue, Brunswick, Victoria, 3056.

Savour Patissier of The Year 2016 Ebook

Transféré par

Informations du document

Titre original

Copyright

Formats disponibles

Partager ce document

Partager ou intégrer le document

Options de partage

Avez-vous trouvé ce document utile ?

Ce contenu est-il inapproprié ?

Droits d'auteur :

Formats disponibles

Savour Patissier of The Year 2016 Ebook

Transféré par

Droits d'auteur :

Formats disponibles

PATISSIER OF THE YEAR

recipes from the 2016 competition

Christy Tania Francesco Gulisano Marcella Bustami

Melanie Day Christean Ng Nicole Shiu Matteo Sassi

Aurelio Gulino Gunawan Santiago Cuyugan August Chang

Phillip Khoury Sarath Nimlamai Nicole Fang Alessandro Bartesaghi

Buddika Gunawardara April Khaynun Evans Garon De Angelis-Pearce

Kotesh Khandala Eigen Ting Deniz Karaca Luke Johnson

Apinya Khaynun Evans

"Savour Patissier of the Year allows professionals

"Competitions always encourage a pastry chef to

Chocolate & Peanut Tart Shell

Passionfruit & Lavender Jam

Pte Sable au Gru de Cacao

Lemon & Banana Gele

Dark Chocolate & Coffee Crunch

Dark Chocolate Spray

Almond & Vanilla Sable

Mango & Lime Curd

Mandarin & Vanilla Glaze

Hazelnut Pate Sucree

39% Alunga Milk Chocolate Mousse

Apricot Gel Coating

Chocolate Short Crust Pastry

Banana & Milk Chocolate Rum Mousse

Chocolate Feuillitine Crunch

Chocolate Passion Banana Ganache

Almond Joconde Sponge

Milk Chocolate Glaze

Almond Sweet Pastry

Lemongrass Lime Jelly

White Chocolate Coconut Sponge

White Chocolate Lemongrass Glaze

Cocoa Nib Sable

Fuji Apple Compote

Fuji Apple Petals

Green Tea Matcha Tart Shell

Blood Orange Curd

Rosebud & Raspberry Ganache

Cream Cheese Vanilla Buttercream

Mascarpone Butter Crme

Madagascar & Kola Nut Ganache

Kola Nut & Raspberry Gele

Toasted Gru de Cacao

Chocolate Macaron Shells

Intense Chocolate Cremeux

Blue Cheese Ganache

White Chocolate Custard Apple Ganache

300g caster sugar (1)

140g egg whites

Vanilla Crme Brulee

Vanilla and Saffron Macaron

Curry Leaf Buttercream

Salted Egg Custard

Vanilla & Black Truffle Ganache

White Chocolate Vanilla Ganache

Pistachio Crme Patissier

White Chocolate & Lemon Verbena Crme Chantilly

Passionfruit Crme Legere

Apricot Mango Fro-Sorbet

Passionfruit and Mango Coulis

Single Origin Pastry Cream

*Gelatine sheets are bloomed in water at a ratio of 1:5 (gelatine:water).