COOKING RECIPE PRESENTATION

The 1er BoulPat's recipe book

Lyana and Marc, Lucie and Jalan, Lila and Nathan

start

01 Entremet . . . . . . . . . . . . . . . . . . . . . . . . .

02 Flan . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

03 Fruit jellies . . . . . . . . . . . . . . . . . . . . . . .

04 Chocolate bar . . . . . . . . . . . . . . . . . . . . .

05 Madeleines . . . . . . . . . . . . . . . . . . . . . . .

06 Cookies . . . . . . . . . . . . . . . . . . . . . . . . . .

08 The Dreamteams . . . . . . . . . . . . . . . . . . .

09 Thanks . . . . . . . . . . . . . . . . . . . . . . . . . . .

Index

07 Croque Monsieur . . . . . . . . . . . . . . . . . .

entremet

Vanilla insert

Make a custard : heat the cream and vanilla.
Mix the sugar; egg yolk and egg.
When the milk is hot; pour it little by little over the previous preparation.
Heat everything until it thickens.
Off the heat add the edible gelatine previously rehydrated the butter and white chocolate then mix with a hand blender.
Keep the preparation cold ( fridge )

cream

sugar

egg yolk

eggs

butter

edible gelatine

white chocolate

vanilla

4.2oz

0.3oz

1.6oz

1.9oz

2.1oz

0.07oz

1.2oz

1/2 U

Ingredients

vanilla insert

flourless biscuit

chocolate mousse

Crispy

Flourless biscuit

Beat egg whites stiff with the sugar.
Incorporate the egg yolks gently, then the cocoa powder gradually using a sieve ( covered with baking paper )
Pour the dough evenly on a baking tray ( covered with baking paper )
Bake for 10min at 170°C

egg white

egg yolk

sugar

cocoa powder

5.8oz

4.4oz

7oz

2.5oz

Ingredients

Chocolate mousse

Whip the cream
Heat 300g of the cream and the sugar.
Pour the hot cream over the pre-melted chocolate ( microwave ) and mix it with a wisk.
When the ganache is at 30°C add a small amount of whipped cream.
Add the mixture to the rest of the whipped cream and mix gently with a spatula so as not to make the preparation fall.

dark chocolate

sugar

cream

whipped cream

10.6oz

1.4oz

10.6oz

Ingredients

Crisp

Melt the chocolate and mix the feuillantine.
With the rest make desert roses.

dark gianduja

feuillantine

5.3oz

3.5oz

Ingredients

Assembly of the dessert

Detail the biscuit in the shape of a circle using the dessert circle and a strip of the circumference of the circle.
Spread crisp on the biscuit in a circle and place it inside the dessert circle.
Then place the vanilla beforehand frozen.
Fill the dessert circle with the chocolate mousse and smooth it with a spatula.
If you want to apply icing on the cake, it is advisable to freeze it beforehand, and if you don't want it, just keep it in the fridge.

The flan

For this recipe you will need :

- A standmixer (wisk attachement and flat beater)

- Plastic film

- A tart mold

- A sheet

- A pan

- A wisk

- A spatula

- A bowl

1,4 oz

Of eggs

3,5 oz

Of butter

7 oz

Of sugar

1 pinch

Of salt

3,5 oz

Of powdered sugar

SUGAR

The Dough

mix

add

incorporate

shape

Mix all the dry ingredients : flour, powered sugar and salt.

Add the softened butter, mix with the flat beater attachment, not with the wisk !

Once everything is incorporated, add the eggs little by little.

Shape the dough as a ball, film in plastic wrap and put in the refrigerator until you've made the pastry cream.

17,6 oz

Of milk

2,6 oz

Of butter

3,5 oz

Of sugar

Vanilla pod

2,6 oz

Of cream

6,3 oz

Of cream powder

CREAM

8,8 oz

Of Eggs

The

Pastry Cream

heat

Heat the milk and the vanilla together.

whisk

add

mix

Heat the milk and the vanilla together.

While the milk is heating, whisk the eggs and the sugar until the color lightens and the mixture has become fluffy.

Then add the cream powder to it.

When the milk is boiling, add half of it on the egg mixture and whisk all together.

Then put all the milk and mixture back on the stove on medium high.

Add in the butter.

Don't stop mixing until it thickens.

Almost done . . .

Once the mixture has thickened, pour it on a sheet previously coverded in plastic wrap. Cover again with plastic wrap and store in the fridge for 1 hour.
While it cools down, spread the dough and put it in a tart mold.
When the mixture has all cooled down, pour it back in a bowl and mix in the cream
Finally, pour the mixture in the mold and bake in the oven at 180 °C for 40 minutes.

And then what ?

Finally the Flan is cooked !

Take it out of the oven when it’s nice and brown.

Once it cools down, go ahead and take it out of the mold.

ENJOY !!!

Fruit jellies

45' preparation time

Apple juice

Strawberry puree

0,8

Pectin

Sugar

Glucose

Sugar

Flour

1. In a pan pour the strawberry puree and the vanilla pod

2. And heatt the pan.

steps

3. then put the glucose and 40.56 OZ of sugarin the mix.

4. In a bowl put the pectine and the 4.40 OZ of sugar , mix all the preparation together when the pan is hot.

5. To finish cook it all 224 °F

6. When ever is done pour the mixture in the molds and let it cool down.

7. When it's ready coat it with sugar .

8. You manage all the steps well done .

chocolate bar

3.5 oz

Chocolate

1.7 oz

Cocoa butter

0.5 oz

White chocolate

...

Hazelnut

...

Candied orange

Lorem
ipsum

Chocolate pieces

1. Melt the chocolate pieces in the microwave several times at 20 second intervals.

2. When most of the chocolate is melted mix everything with an immersion blender.

3. Pour the chocolate into a piping bag cut the end and fill the molds.

4. When all the molds are filled tap them flat to avoid air bubbles.

5. Arrange the hazelnuts and candied orange slices.

6. Let them solidify at room temperature and you can unmold them by turning them over and tapping.

If you want to get shiny and colorful chocolate bars, you need to flock them before designing them.

To flock them you need a mixture of cocoa and white chocolate ( add a coloring if you wish ).

Put the mixture in a suitable gun and flock the molds.

steps

Madeleines

5.3 oz

Eggs

3.5 oz

Butter

0.3 oz

Baking powder

1.8 oz

Milk

2.6 oz

Sugar

7 oz

Flour

Baking powder

2.6 oz

Honey

Flour

1. Put all the powder together.

2. Add the butter then the eggs and milk.

steps

3. Grease the madeleine molds and pipe the dough using a piping bag.

4. Bake for 16 min at 170°C.

* the butter should be melted until it browns and takes on a nutty smell

Butter

14 oz

Flour

3.5 oz

Eggs

0.2 oz

Salt

5.3 oz

Sugar

7 oz

Brown sugar

Baking powder

7 oz

0.2 oz

Baking powder

Chocolate chips

Flour

1. Cream the butter and sugars.

2. Add the eggs little by little.

( you can add vanilla if you want )

. Add the flour, salt and baking powder.

4. And then the chocolate chips.

steps

5. Form balls of dough

! be sure to space them out because they will spred out during cooking.

6. Bake for 12 min at 160°C.

+ If you want you can add a topping like nutella or hazelnuts :)

CroQue

Monsieur

45' preparation time

Our Dreamteams

Lyana and Marc

The Entremet, Chocolate bars, Madeleines and Cookies

Lucie and Jalan

The Flan

Nathan and Lila

The Fruit jellies and Croque monsieur

hope you enjoYed !!!

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