Petit Fours – Rapid Yellow

Recipe developed by Thomas Lui

Illustration:

Ingredients Description of Methods

Citrus Ganache 1. Combine the lime puree, the granulated
Lime Juice 42 g sugar and the lime zest, and boil down to
Sugar 10 g 102oC.
Lime Zest 1/4 pc 2. Pour the boiled fresh cream to the
mixture of chopped milk chocolate and
Milk Chocolate, 40% 80 g
invert sugar and emulsify.
Invert Sugar 3g
3. Finally add the lime puree mixture into
Anchor Whipping Cream 15 g the chocolate mixture and emulsify.
4. Leave to cool down to 32oC.
Almond-Lemon Biscuit 1. Grate the 3 lime rinds. Then blanch in hot
Caster Sugar 75 g water.
White Almonds Powder 300 g 2. Beat until stiff the egg white and caster
Egg Whites 300 g sugar.
3. Incorporate the almond powder and
Blanched Lime Zests 3 pc
confectioner's sugar sifted together.
Confectioner's Sugar 225 g
4. Add the lime zests.
5. Dress circles onto silicone-coated baking
sheets.
6. Bake for about 10 minutes at 210oC.

Classic Lemon Cream 1. Bring to the boil the lemon juice, the first
Fresh Lemon Juice 150 g 150 g caster sugar, the butter and the
Caster Sugar 150 g grated lemon.
Anchor Salted Butter 250 g 2. Pour onto the eggs whisked with the
second amount of sugar, return to the
Fresh Lemon Zest 3 pcs
saucepan, place over heat and return to
Whole Eggs 300 g
the boil.
Caster Sugar 150 g 3. Boil 2-3 minutes, sieve through and then
Gelatine 4g cover the lemon cream with plastic wrap
right down onto the surface.
4. Refrigerated at 5 oC, the mixture keeps
for several days.
Petit Fours – Spring Green
Recipe developed by Thomas Lui

Illustration:

Ingredients Description of Methods

Butter Cream 1. Cook as for a custard cream (85oC), and
Anchor UHT Milk 180 ml cool in the mixer at medium speed.
Egg Yolks 140 gr 2. Take into account that this preparation
Caster Sugar 180 gr sticks easily to the bottom of the pan
during cooking and increases in volume.
Italian Meringue
Water 100 g 1. Whisk the egg white with 35 g caster
Caster sugar 340 g sugar into the electric mixer at medium
Cook to 121 oC speed, and pour the sugar syrup in a thin
stream into the beaten egg whites.
Egg white 255 g
2. Cool the meringue at the medium speed.
Caster sugar 35 g

Italian Meringue, see basic recipe 350 gr 1. Cream the butter, add the custard cream
Anchor Unsalted Butter 750 gr and mix before incorporating the Italian
meringue. For immediate use, the butter
must be cremed cold.

Crème Patissiere 1. Cream the egg yolks, sugar and custard

Anchor UHT Milk 260 g powder.
Caster Sugar 60 g 2. Scald the milk, and when hot, pour onto
Custard Powder 20 g this mixture.
3. Whisking. Return to heat and cook 2
Egg Yolks 50 g
minutes, whisking continually.
Anchor Unsalted Butter 125 g
4. Remove from heat and add the butter.
5. Pour onto the tray covered with plastic
wrap and store in the refrigerator.

Pistachio Crème Mousseline 1. Beat the cold butter cream, add the
Anchor Butter Cream (see basic recipe) 800 g Kirsch and the Pistachio Paste.
Crème Patissiere 300 g 2. Fold the " crème patissiere " into the
Pistachio Paste 50 g preparation and use at once.
Kirsch 30 g

Apricot Cream Cheese Sponge Cake 1. Cook the sugar with water at 121 oC. Pour
Anchor Unsalted Butter 200 g the cooked sugar over the pistachio and
Anchor Cream Cheese 224 g stir.
Whole Egg 200 g 2. Caramelize over low heat and spread on
a baking sheet.
Sugar 300 g
3. Once totally cold, crush in the electric
Baking Powder 5g
mixer.
Vanilla Pod 1/2 pc
Pinch of Salt
All Purpose Flour 325 g
Dried Apricot 270 g

Crunchy Pistachio
Pistachio, toast slight 125 g
Caster sugar 100 g
Water 25 g

Kirsch Syrup
Kirsch 30 g
Simple Syrup, 30B 30 g
Petit Fours – Yuzu
Recipe developed by Thomas Lui

Illustration:

Ingredients Description of Methods

White Chocolate Mousse with Coconut and Yuzu 1. Prepare the cream by combining the
Anchor UHT Milk 140 g milk, sugar, coconut and the egg yolks
Sugar 20 g and heating them to 82oC .
Egg Yolks 35 g 2. Add in the gelatine leaves, previously
Raw Coconut Flesh 30 g soaked and drained.
3. Pour the mixture over the white
Gelatine Leaves 10 g
chocolate, melted to 35oC to 40oC.
White Chocolate, 34% 200 g
4. Finally fold in the whipped cream, the
Anchor Whipping Cream 320 g yuzu flesh and the lime zest.
Yuzu Puree 24 g
Lime Zest 2g
Blood Orange Gelee 1. Mix pectin and sugar.
Blood Orange Juice 180 g 2. Sprinkle over the orange juice.
Orange Juice 20 g 3. Bring to the boil.
Caster Sugar 20 g 4. Remove from the heat and stir in the pre-
softened gelatine.
Gelatine Leaves 4g
5. Pour into silicon moulds, 6mm thick.
Pectin 4g
6. Freeze before assembly of the cake
Yuzu Puree 25 g
Yuzu Peel 25 g

Orange Sablee 1. Beat the softened butter with the sugar,

Anchor Unsalted Butter 180 g the orange zest and the salt in a mixer.
Sugar 128 g 2. After few minutes, once the butter
Salt 2g becomes spongy, add the egg yolks and
continue beating for another 6 to 8
Orange Zest 4g
minutes.
Glace Orange Peel, chopped 12 g
3. Then, slowly sprinkle the flour, baking
Egg Yolks 65 g powder and glace orange peel in
Bread Flour 180 g 4. Mix for approximately 30 minutes.
Baking Powder 12 g 5. Place a silicone mat on an oven-tray and
pipe the sablee dough into the desired
mould.
6. Bake at 180oC for 10 to 12 minutes.

Mille Feuilles ( Basic Recipe) Mix the butter and the flour , gather into a
Anchor Unsalted Butter 600 gr ball and flatten it , wrap and leave in the
Bread Flour 250 gr refrigerator for 1 hour.

Bread Flour 600 gr 1. Mix the ingredient, gather into a square

Salt 25 gr shape.
Anchor Unsalted Butter 180 gr 2. Wrap in a plastic sheet and rest for one
Water 255 gr hour, inlay the square shape dough into
the mixture butter , flour.
3. Give two double turns at 2 hours interval.
4. After returning the dough to the
refrigerator between each one, give a last
single turn before cutting, the puff pastry
with two double turns can be kept in the
refrigerator for needed.

Caramel Mille Feuilles 1. Roll out the dough at 1.8mm and cut to
25mm x 25mm, let it stand for 45
minutes.
2. After placing it on a baking tray sheet
covered with wet silicone paper.
3. After sprinkle icing powder over the
dough and bake it for 8 to 10 minutes at
240 - 250oC