En Individual Desserts Recipe Book

Hans Ovando
Individual Desserts
RECIPE BOOK
Individual
Desserts © Scoolinary - All rights reserved
Hans Ovando
© Scoolinary – All Rights Reserved

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Hans Ovando
Individual Desserts
Contents
Meet your Instructor This is PEANUTS!
Cornfield ● Peanut cake

● Honey and lemon syrup
● Mellow kikos sponge cake ● Peanut crunchy gianduja
● Kikos and hazelnut crunchy praline ● Caramelized chocolate Namelaka
● Mango and pink pepper jelly ● Vanilla Mou candy (Soft)
● Whipped kikos ganache ● Cocoa Streusel
● Caramelized chocolate mousse ● Whipped mascarpone ganache
● Mango, passion fruit and vanilla coulis ● Chocolate bath
● Milk chocolate glaze
Strawberry rhubarb pie
Banoee "my way".
● Streusel or crumble base
● Caramelized banana ● Granola
● Banana cooked in its skin ● Granola/crumble reconstruction
● Tender banana brownie ● Strawberry and rhubarb gelée
● Pecan nut crunch ● Yogurt cream
● Caramelized chocolate and coee ● Strawberry Namelaka
Namelaka
● Toee with vanilla and fleur de sel Glossary
● Banana and lime whipped ganache
● Chocolate and pecan nut bath Recommended equipment
La mûre Allergens
● Almond financier
● Violet sablé
● Blackcurrant and blackberry jelly
● Light creamy yogurt
● Purple / violet glaze
La poire
● Hazelnut financier
● Neutral sablé
Caramelized pear in syrup
© Scoolinary - All rights reserved
●
● Hazelnut crunchy
● Creamy two chocolate and hazelnut
cream
Hans Ovando
Individual Desserts
MEET YOUR INSTRUCTOR
Hans Ovando
Hans left Chile when he was just 20 years old and Since 2015, Hans Ovando has dedicated himself to
headed to Spain to see the world and learn international training and has traveled around the
gastronomy. His initial plans did involve cookery, but world teaching pastry and sharing all his
pastry-making crossed his path. He studied at the knowledge.
Homan School of Hotel Management in Barcelona
and completed his training with courses at Espai Hans Ovando has become one of the most awarded
Sucre, Ecole Nationale Supérieure de Pâtisserie in chefs on the international pastry scene, and is the
France, and Italy, among others. His first job as a first pastry chef to win the two oicial categories
pastry chef was at Casa Vives, where he learned awarded by the confederation of pastry businesses
traditional pastry skills, but it was later, when he in Spain (CEEAP) M.M.A.P.E and M.M.A.A.C.E.
had the opportunity of learning at the side of
Carles Mampel at Bubo, when he began to develop
a dierent way of understanding ingredients and
pastry. During his time at the restaurant El Bulli
(best restaurant in the world, with 3 Michelin
stars), the chef Albert Adrià taught him that "the
impossible is done in an instant and miracles take a
lile longer to arrive", and he has stuck to this
extreme approach throughout his career.
MEET YOUR INSTRUCTOR
Hans Ovando
Individual Desserts
Cookery has turned a

corner, as has the pastry
section and us too, so…
what are we waiting for?
- Hans Ovando

Hans Ovando
Individual Desserts
Cornfield
20 pax 30 min
Mellow kikos sponge cake
Ingredients Preparation
● 45 g egg yolk ● Whip the egg yolks and eggs together with the maple
● 80 g maple syrup syrup in the mixer.
● 160 g eggs
● 50 g roasted hazelnut powder ● At the same time, make a meringue by beating the egg
● 50 g Kikos powder (fried corn) whites and adding the sugar lile by lile.
● 50 g icing sugar
● 40 g flour ● Next, mix all the dry ingredients together and add
● 60 g corn flour them to the beaten eggs and yolks, mix lightly.
● 50 g corn puree
● Add the melted buer and corn puree and mix.
● 60 g melted buer
● 1g salt ● Finally, add the meringue and mix gently.
Merengue ● Place the mixture in a piping bag and dispense into 4.5
cm diameter silicone molds at a weight of 12 - 15 g per
● 70 g egg white
cake.
● 40 g sugar
● Bake at 165°C to 170°C for 8 minutes.
● Remove from oven and cool.
Allergens
5
Hans Ovando
Individual Desserts
Cornfield
20 pax 15 min
Kikos and hazelnut praline
● 30 g milk chocolate 41%. ● Melt the chocolate at 45°C, add the praline and
● 60 g 60% hazelnut praline hazelnut paste, then add the kikos and salt.
● 60 g roasted hazelnut paste
● 60 g broken kikos (fried corn) ● Pour 5 to 10 g into the silicone mold on the sponge
● 1 g salt cake.
● Reserve in the freezer.
Allergens
6
Hans Ovando
Individual Desserts
Cornfield
20 pax 15 min
Mango jelly
● 140 g mango in cubes ● Place the purees, liquid glucose, sugar, gelatin mass
● 60 g mango puree and pink pepper in a saucepan and bring to a boil.
● 60 g passion fruit puree
● 60 g sugar ● Next, grate the lime over the mango cubes and mix.
● 20 g liquid glucose 40DE
● 8 g gelatin mass 220 bloom ● Add to the previous preparation and pour between 25
● 1 g pink pepper (powder) to 30 g over the sponge cake and praline and keep in
● ¹⁄₂ lime zest the freezer.
Allergens
None
7
Hans Ovando
Individual Desserts
Cornfield
20 pax 30 min
Rest: 6 h
Whipped kikos ganache
● 85 g caramelized chocolate 35%. ● Mix the milk and the kikos powder and let them hydrate
● 17 g gelatin mass 220 bloom for 10 minutes.
● 400 g cream 35 % fat
● 100 g milk ● Boil half of the cream and add the gelatine mass, mix
● 50 g kikos powder (fried corn) and pour over the caramelized chocolate, make an
emulsion with the help of a blender.
● Add the second half of the cold cream and continue

emulsifying.
● Add the hydrated kikos and mix, leave to rest for at

least 6 hours in the refrigerator.
● At the finishing stage, whisk until smooth and creamy

using a mixer.
● Place in a piping bag and pipe over the glazed cake.
Allergens
8
Hans Ovando
Individual Desserts
Cornfield
20 pax 20 min
Chocolate mousse
● 90 g egg yolk ● Put the egg yolk, sugar, liquid glucose, milk, cream and
● 15 g sugar vanilla in a saucepan and make a crème anglaise by
● 37 g liquid glucose 40DE heating to 82°C-85°C.
● 180 g milk
● 180 g cream 35% fat ● Add the gelatin mass and mix.
● 330 g caramelized chocolate 35%.
● 45 g gelatin mass 220 bloom ● Pour over the chocolate and make an emulsion with
● 225 g semi whipped cream the help of a blender.
● 1 vanilla pod
● When the mixture reaches a temperature between 30°
C to 28°C, add the semi-whipped cream and make a
mousse.
● Place in a piping bag for use.
Allergens
9
Hans Ovando
Individual Desserts
Cornfield
20 pax 10 min
Mango and passion fruit coulis
● 10 g water ● Place all Ingredients in a saucepan and bring to a boil.
● 50 g mango puree
● 20 g passion puree ● Keep in the refrigerator for storage and use when
● ⅓ a vanilla pod assembling the individual cake.
● 20 g dextrose
● 20 g liquid glucose 40DE
● ¹⁄₄ a passion fruit
Allergens
None
10
Hans Ovando
Individual Desserts
Cornfield
20 pax 20 min
Milk chocolate glaze
● 75 g water ● Place water, dextrose, sugar and liquid glucose in a
● 50 g sugar saucepan and heat to 103°C.
● 50 g dextrose
● 150 g liquid glucose 40DE ● Place the chocolate, the gelatin mass, the condensed
● 66 g gelatin mass 220 bloom milk and the neutral nappage in a jug.
● 85 g condensed milk
● 150 g milk chocolate 41%. ● Add the above preparation to the jug and allow the
● 50 g neutral nappage heat of the syrup to melt the chocolate.
● Emulsify with the help of a blender and refine the glaze

until a fine and shiny texture is obtained.
● Keep in the refrigerator for storage, covered with cling

film.
● To use, soften in the microwave, refine with the

blender and glaze at 35°C on the frozen cake.
Allergens
11
Hans Ovando
Individual Desserts
Cornfield
20 pax 20 min
Assembly
● Toasted kikos ● Once the cake is frozen with the praline and the mango
● Green shoots jelly, unmold and set aside.
● Kikos sponge cake (page 5)
● Crunchy praline (p. 6) ● Next, once the mousse is prepared, prepare the
● Mango jelly (page 7) silicone hemisphere mold and fill two thirds of it with
● Chocolate mousse (pg. 9) mousse and freeze.
● Chocolate glaze (page 11)
● Kikos ganache (p. 8) ● Once frozen, unmold and prepare a tray with a rack for
● Coulis (page 10) frosting.
● Glaze each one and place on a cardboard base.
● Place the whipped kikos ganache on each cake, and

top with the mango and passion fruit coulis.
Allergens
12
Hans Ovando
Individual Desserts
Banoee "my way".

14 pax 20 min
Caramelized banana
● 5 ripe bananas ● Place the unpeeled bananas on a silpat tray and bake
● 1 tbsp brown sugar for 15 to 20 minutes.
● Once cool, peel and mash the bananas with a fork or

balloon whisk.
Allergens
None
13
Hans Ovando
Individual Desserts
Banoee "my way".

14 pax 15 min
Cooked bananas
● 5 ripe bananas ● Peel the bananas and cut them in quarters lengthwise,
place them on a silpat tray.
● Sprinkle brown sugar over them.
● Bake at 180°C for 15 minutes or until caramelized. Set

aside for use.
Allergens
None
14
Hans Ovando
Individual Desserts
Banoee "my way".

14 pax 15 min
Soft banana brownie
● 65 g buer 82% MG ● Place the eggs, brown sugar and maple syrup in the
● 65 g olive oil mixer and whip with a whisk.
● 90 g 70% dark chocolate
● 40 g milk chocolate 41%. ● Next, place the chocolate, olive oil and buer in a bowl
● 100 g eggs and melt in the microwave at 45°C.
● 70 g brown sugar
● 70 g maple syrup ● Then place the flour, almond powder, cocoa and salt in
● 30 g fine flour a bowl and mix together.
● 30 g almond powder
● Add the melted fat mixture to the beaten eggs and
● 15 g alkaline cocoa powder
mix. Then add all the dry ingredients and mix.
● 1 g salt
● 240 g baked mashed banana (p. 13) ● Finally, add the banana and mix.
● Place 600 g of baer in a 20 cm by 30 cm frame.
● Cook for 8 to 10 minutes at 165°C-170°C.
● Remove from the oven and reserve at room

temperature for use.
Allergens
15
Hans Ovando
Individual Desserts
Banoee "my way".

14 pax 15 min
Pecan nut crunch
● 170 g pecan praline 60% ● Melt the chocolate at 45°C and mix with the pecan nut
● 58 g milk chocolate 41%. praline.
● 42 g pailleté feuilletine
● 30 g pecan nut, toasted and ● Add the palliete, salt and toasted pecan.
chopped
● 1.5 g salt ● Spread over the chocolate sponge cake and set aside
in the refrigerator.
Allergens
16
Hans Ovando
Individual Desserts
Banoee "my way".

Chocolate and coee
14 pax 20 min
Rest: 6 h
Namelaka
● 90 g egg yolk ● The day before, crush the coee beans and mix with
● 15 g sugar the milk of the recipe, leaving the mixture to infuse in
● 37.5 g liquid glucose 40DE cold (refrigerator).
● 180 g whole milk (cold infusion)
● 180 g cream 35% fat. ● The next day strain the coee infusion and refill the
● 60 g coee beans weight of the milk to 180 g.
● 400 g caramelized chocolate 35%.
● 1 vanilla pod ● Place the coee infusion in a saucepan with the egg
● 36 g gelatin mass 220 bloom yolk, liquid glucose and sugar and prepare a crème
● Amount of extra milk to correct anglaise by cooking the mixture at 82°C.
weight
● Once the crème anglaise is cooked, add the gelatin
mass and mix. Pour the cream over the caramelized
chocolate, let the chocolate melt and mix with the help
of a blender until the emulsion is obtained.
● Finally, add the cold cream and mix with the blender.
● Keep in a container in the refrigerator for use.
● Once cold and rested (minimum 6 hours), pipe it over

Allergens the cake with a petal nozzle.
17
Hans Ovando
Individual Desserts
Banoee "my way".

14 pax 30 min
Vanilla and fleur de sel toee
● 140 g sugar ● Boil the cream, liquid glucose and vanilla in a saucepan.
● 8 g liquid glucose DE40
● 150 g cream 35%. ● Once hot, add the gelatin mass and set aside.
● 90 g buer 82% MG
● 1 vanilla pod ● Next, we will make a dry caramel with the sugar in a
● 1.5 g fleur de sel saucepan.
● 18 g gelatin mass 220 bloom
● Once the caramel is prepared and well cooked, add the
hot infused cream lile by lile over the caramel,
deglazing and emulsifying with the help of a whisk until
the toee texture is achieved.
● Cool the toee to 40°C and add the buer.
● Emulsify with the help of a blender.
● Finally, add the salt and mix with a spatula.
● Reserve in a container, covered with cling film, in the

refrigerator for use.
Allergens
18X
Hans Ovando
Individual Desserts
Banoee "my way".

14 pax 20 min
Rest: 12 h
Banana and lime ganache
● 170 g cream 35% fat ● Heat half of the cream to 40°C and add the melted
● 130 g baked banana (p. 14) gelatine mass.
● 85 g white chocolate 34%. ● At the same time, melt the white chocolate at 40°C.
● 1 lime zest Add the cream at 40°C and emulsify with the help of a
blender.
● Add the baked banana and finish the emulsion by

adding the other half of cold cream.
● Reserve in a container covered with cling film in the

refrigerator for 12 hours.
● To assemble, whip with a whisk in a mixer and add the

lime zest.
● Place a weight of 200 to 300 g and smooth with a

spatula.
Allergens
19
Hans Ovando
Individual Desserts
Banoee "my way".

14 pax 20 min
Rest: 6 h
Chocolate and walnut bath
● 600 g 41% milk chocolate ● Melt the chocolate and mix with the grape seed oil.
● 60 g grape seed oil
● 120 g chopped pecan nuts ● Add the chopped pecan nuts.
● Keep melted at 40°C for coating frozen pieces.
Allergens
20
Hans Ovando
Individual Desserts
Banoee "my way".

14 pax 30 min
Assembly
● Banana brownie (page 15) ● Once the brownie cake is cooked and cooled, place the
● Pecan nut crunch (page 16) pecan nut crunch on top and set aside in the
● Caramelized banana (page 14) refrigerator. Once cooled, place the caramelized
● Toee with vanilla (p. 18) banana on top of the pecan crunch, leaving a space of
● Whipped ganache (page 19) 0.5 cm between banana strips.
● Chocolate and coee Namelaka (p.
17) ● Place the toee in a piping bag with a plain nozzle N°
● Chocolate decoration 12. Pipe the toee on the crunch between the banana
● Neutral glaze strips and freeze. Once frozen, spread the banana
● Lime peel zest ganache over the toee and freeze.
● Place the coee namelaka in a piping bag and pipe

over the ganache.
● Reserve in the refrigerator.
● Cut pieces 3 cm wide by 13 cm long, stick skewers in

them and keep in the freezer, ready to be dipped.
● Dip the pieces and place them on a tray for later

painting with neutral nappage.
Allergens
● Once painted, grate lime over the individual pieces and
transfer them to a cardboard base.
● Place the chocolate decoration on top.
21
Hans Ovando
Individual Desserts
La mûre
5 pax 15 min
Almond financier
● 140 g icing sugar ● Mix all the dry ingredients in a bowl with a balloon
● 9 g invert sugar whisk.
● 50 g fine flour
● 2.5 g baking powder ● Heat the egg white to 40°C and mix with the invert
● 55 g almond powder sugar.
● 145 g egg white
● 80 g noisee buer ● Add to the dry mix in 2-3 parts while stirring and mix
with a whisk.
● Lile by lile, add the hot noisee buer at 60°C,

blending well with the rest of the ingredients.
● Reserve in a piping bag for use at room temperature or

in the refrigerator for storage.
Allergens
22
Hans Ovando
Individual Desserts
La mûre
5 pax 60 min
Rest: 4 h
Violet sablé
● 125 g buer 82% MG ● Place the flour and buer in the mixer and blend.
● 245 g flour
● 125 g icing sugar ● Incorporate the rest of the dry ingredients (which do
● 1.5 g salt not contain water) and follow the sable process.
● 68 g egg
● 18 g almond powder ● Add the egg and let it work until a compact dough is
● 18 g semolina obtained. Remove the dough from the mixer, cover
● 68 g cornstarch / cornstarch with film and let it rest for 1 hour in the refrigerator.
● 2.5 g water-soluble violet colorant
● Once rested, knead the dough again by hand to avoid
● Raspberries extra
spots of unintegrated coloring.
● Blue cheese (optional)
● Spread the dough between guitar sheets and place in
the refrigerator for a minimum of 3 hours to rest.
● Remove from the refrigerator and cut strips and bases

to line the tartlets. Once lined, leave them in the
freezer.
● Once frozen, preheat the oven to 155°C (155°F). Place

the almond financier, raspberry pieces and blue
Allergens cheese (optional) in the boom of the tartlets.
Bake for 15 minutes.

● Once baked, remove from the oven, leave to cool and

remove the mold. Set aside for use.
23
Hans Ovando
Individual Desserts
La mûre
5 pax 20 min
Black currant and blackberry
Ingredients
jelly
Preparation
● 200 g blackberry puree ● Heat the blackberry puree and frozen blackcurrant in a
● 100 g frozen or pureed blackcurrant saucepan.
● 100 g sugar
● 50 g liquid glucose 40DE ● Warm to 40°C and add the previously mixed pectin and
● 6 g pectin NH sugar.
● 3 g citric acid
● 6 g gelatin mass 220 blooms ● Bring to a boil and add the citric acid.
● Cook the mixture for 30 seconds and add the gelatin

mass.
● Pour a quantity of 20 g each (5 units) into 4.5 cm

diameter molds for the inside. Reserve the rest in an
airtight container.
Allergens
None
24
Hans Ovando
Individual Desserts
La mûre
5 pax 20 min
Light creamy yogurt
● 75 g cream 35 ● Prepare a crème anglaise with the cream, milk, sugar,
● 40 g milk trimoline, glucose and egg yolk in a saucepan heating
● 30 g sugar to 82°C-85°C.
● 10 g trimoline
● 15 g liquid glucose 40DE ● Add the gelatin mass and cool to 40°C.
● 40 g egg yolk
● 225 g plain Greek yogurt ● Once cold, mix with the yogurt and add the
● 54 g gelatin mass 220 blooms semi-whipped cream and mix, place the mixture in a
● 75 g semi whipping cream 35%MG piping bag.
● Pipe into molds of 6 cm in height and 5 cm in diameter.
● Place the blackcurrant and blackberry jelly inside and

cover with light creamy yogurt.
Allergens
25
Hans Ovando
Individual Desserts
La mûre
5 pax 30 min
Purple / violet glaze
● 75 g water ● Place the water, dextrose, sugar, liquid glucose and
● 50 g sugar coloring in a saucepan and heat to 103°C.
● 50 g dextrose
● 155 g glucose syrup 40DE ● Place the chocolate, gelatin mass, condensed milk and
● 66 g gelatin mass 220 bloom neutral nappage in a jug.
● 85 g condensed milk
● 150 g white chocolate 34%. ● Add the above preparation to the jug and allow the
● 50 g neutral nappage. heat of the syrup to melt the chocolate. Add the violet
● 1 g purple water-soluble colorant extract and emulsify with the help of a blender and
● 0.2 g white coloring. refine the glaze to a fine, glossy texture.
● Violet extract (optional) as required
● Store in the refrigerator covered with cling film.
● To use, melt in the microwave, refine with the blender

and glaze at 35°C on to the frozen cake.
Allergens
26
Hans Ovando
Individual Desserts
La mûre
5 pax 5 min
Assembly
● Violet sablé (page 23) ● Fill the sablés with the blackberry jelly and store in the
● Blackberry jelly (p. 24) refrigerator.
● Yogurt cream (p. 25)
● Purple / violet glaze (page 26) ● Next, place the frozen yogurt creams on a glazing rack
● Red shiso and cover them with the glaze, place them on the
● Beet sprouts blackberry sablés and finish with fresh blackberries
● Blackberries and red shiso.
● Glaze
Allergens
27
Hans Ovando
Individual Desserts
La poire
3 pax 20 min
Hazelnut financier
● 140 g icing sugar ● Mix all the dry ingredients of the recipe in a bowl with a
● 9 g invert sugar whisk.
● 50 g fine flour
● 2 g baking powder ● Heat the egg white to 40°C and mix with the invert
● 55 g roasted hazelnut powder sugar.
● 145 g egg white
● 75 g noisee buer ● Add to the dry ingredients in 2-3 parts while stirring
● 1 tbsp pear liqueur (optional) and mix with a whisk.
● Add the hot noisee buer at 60°C lile by lile,

emulsifying well with the rest of the ingredients.
● Reserve in a piping bag for use at room temperature or

in the refrigerator for storage.
Allergens
28
Hans Ovando
Individual Desserts
La poire
3 pax 60 min
Rest: 4 h
Neutral Sablé
● 85 g buer ● Place the flour and buer in the mixer and blend with
● 165 g fine flour the paddle.
● 82 g icing sugar
● 1 g salt ● Incorporate the rest of the dry ingredients (which do
● 45 g egg not contain water) and follow the sable process.
● 12 g semolina ● Add the egg and let it work until a compact dough is
● 45 g cornstarch / cornstarch obtained.
● Remove the dough from the mixer, cover with film and
let stand en bloc for 1 hour in the refrigerator.
● Once rested, spread the dough between guitar sheets

and keep in the refrigerator for a minimum of 3 hours to
rest.
● Remove from the refrigerator and cut strips and bases

to line the tartlets. Once lined, leave them in the
freezer.
● Once frozen, preheat the oven to 155°C (155°F). Place

Allergens a financier in the base of the tartlet and bake for 15
minutes.
● Optional: Place pear cubes on top of the cake during

baking.
29
Hans Ovando
Individual Desserts
La poire
3 pax 35 min
Caramelized pear in syrup
● 8 blanquilla pears ● Place the water in a saucepan with the spices and
● 500 g sugar orange peel and bring to a boil.
● 800 g hot water
● 2 cinnamon sticks ● Next, with the sugar, make a dry caramel and deglaze
● 5 cardamom pods with the spice infusion.
● 2 star anise
● peel of 2 oranges ● Place the peeled and seeded pears in the caramel
syrup and cook for 25 minutes over a low heat. Reserve
in the syrup.
● To assemble, hollow out the base of the pear and fill it

with hazelnut praline.
● Reserve in the freezer for final assembly.
Allergens
None
30
Hans Ovando
Individual Desserts
La poire
3 pax 10 min
Hazelnut crunch
● 100 g roasted hazelnut paste ● Melt the chocolate at 40°C and mix with the hazelnut
● 75 g 40% milk chocolate paste.
● 30 g pailleté feuilletine
● 1 g salt ● Add the pailleté and salt and reserve for assembly at
room temperature.
Allergens
31
Hans Ovando
Individual Desserts
La poire
3 pax 15 min
Chocolate cream duo
● 150 g cream 35% fat ● With the cream, milk and egg yolk, make a crème
● 30 g milk anglaise in a saucepan by cooking the mixture at 82°
● 35 g egg yolk C-85°C, stirring constantly.
● 70 g 65% dark chocolate ● Once cooked, remove from heat.
● 110 g milk chocolate 41%.
● 80 g hazelnut paste ● Add the gelatin mass.
● Pour over the chocolates and the hazelnut paste

(without melting) and emulsify with the help of a
blender.
● Keep the cream in the refrigerator for storage and take

it out some time beforehand for easy handling.
● Pipe it into the tartlet in a piping bag with a number 12

smooth nozzle.
Allergens
32
Hans Ovando
Individual Desserts
La poire
3 pax 20 min
Assembly
● Tartlet base (page 29) ● Once the tartlets are baked and cooled, pour the pear
● Pear syrup (p. 30) liqueur syrup over the financier.
● Hazelnut crunch (page 31)
● Caramelized pear (pg. 30) ● Then place the hazelnut crunch on top and set aside in
● Two chocolate and hazelnut cream the refrigerator.
(page 32)
● Milk chocolate disk ● Place the sablé on a cardboard base.
● Gold flakes
● Drain the pears and give them a neutral nappage bath.
● Neutral nappage
Place them on the tartlets.
● Lemon thyme
● Using a piping bag, pipe the chocolate cream around
the pear forming a circle around it.
● Place the chocolate ring on top of the cream.
Allergens
33
Hans Ovando
Individual Desserts
This is PEANUTS!
3 pax 20 min
Peanut cake
● 70 g fine flour ● Place the buer, peanut paste, oil and brown sugar in
● 50 g roasted peanut powder the mixer. Work with the paddle until whipped.
● 110 g buer 82% MG
● 40 g olive oil ● Gradually stir in the eggs to form an emulsion.
● 170 g brown sugar
● 30 g milk ● Next, place the dry ingredients in a bowl and mix them
● 220 g eggs together. Add them to the emulsion of fats and eggs,
● 70 g peanut paste and mix.
● Finally, add the milk and mix.
● Place 500 g of baer in a 20 cm by 30 cm frame. Bake

for 8 to 10 minutes at 165°C-170°C.
● Remove from the oven and reserve at room

temperature for use.
Allergens
34
Hans Ovando
Individual Desserts
This is PEANUTS!
3 pax 5 min
Honey and lemon syrup
● 100 g water ● Mix the water and honey in a saucepan and heat until it
● 70 g honey comes to a boil.
● 30 g lemon juice
● 1 lemon zest ● Once cold, add the lemon juice and zest. Set aside for
use.
Allergens
None
35
Hans Ovando
Individual Desserts
This is PEANUTS!
3 pax 20 min
Peanut gianduja
● 120 g milk chocolate 41%. ● Melt the chocolate at 40°C and mix with the rest of the
● 100 g peanut paste ingredients.
● 1 g salt
● 20 g peanut oil ● Temper at 26°C and spread the mixture on a 20 cm by
● 40 g pailleté feuilletine 30 cm frame.
● Using cling film, smoothing it so that it is completely

straight, place the sponge cake on the gianduja and
refrigerate.
● Reserve in the freezer for final assembly.
Allergens
36
Hans Ovando
Individual Desserts
This is PEANUTS!
14 pax 20 min
Rest: 6 h
Chocolate Namelaka
● 45 g egg yolk ● Place the milk, egg yolk, liquid glucose, vanilla and
● 8 g sugar sugar in a saucepan and make a crème anglaise by
● 20 g liquid glucose 40DE heating the mixture to 82°C.
● 90 g whole milk
● 90 g cream 35% fat ● Once the crème anglaise is made, add the gelatin mass
● 200 g caramelized chocolate 35%. and mix.
● 1 vanilla pod
● 18 g gelatin mass 220 bloom ● Pour the cream over the caramelized chocolate and
emulsify with a blender.
● Add the cold cream and finish mixing.
● Pour over the peanut cake and keep in the refrigerator

for at least 6 hours to crystallize.
● Once crystallized, cut into 12 cm x 3 cm pieces and set

aside for final assembly.
Allergens
37
Hans Ovando
Individual Desserts
This is PEANUTS!
14 pax 25 min
Vanilla Mou candy
● 223 g sugar ● In a saucepan, bring the milk, cream, liquid glucose,
● 45 g liquid glucose 40DE dextrose, buer, agar agar and vanilla to a boil.
● 13 g dextrose
● 110 g buer 82% MG ● After, make a dry caramel with the sugar and deglaze it
● 0.3 g soybean lecithin with the hot cream mixture, adding it lile by lile and
● 175 g cream 35 mixing with the help of a whisk.
● 45 g milk
● 1 vanilla pod ● Heat everything to 113°C.
● 1.2 g agar agar
● Mix the mixture with a blender.
● Pour into an 18x18 mold and let it cool in the

refrigerator for use. Once chilled, cut into strips and
place on top of the chocolate cream.
● Reserve 0.5 cm x 0.5 cm cubes for finishing.
Allergens
38
Hans Ovando
Individual Desserts
This is PEANUTS!
14 pax 30 min
Cocoa Streusel
● 40 g strong flour ● Mix all the ingredients with the mixer blade until a
● 10 g alkaline cocoa homogeneous dough is obtained.
● 50 g brown sugar ● Roll out the dough to a height of 0.5 cm and
● 50 g cold 82% MG buer cut into refrigerate.
cubes
● Once cold, cut 0.5 cm cubes and freeze.
● Bake at 150°C for 12-15 minutes.
● Set aside for assembly.
Allergens
39
Hans Ovando
Individual Desserts
This is PEANUTS!
14 pax 20 min
Rest: 6 h
Mascarpone ganache
● 120 g 35% white chocolate ● Melt the white chocolate at 40°C.
● 400 g cream 35%.
● 200 g mascarpone ● Then, heat half of the cream at 40°C together with the
● 40 g liquid glucose 40DE liquid glucose and the vanilla.
● 1 vanilla pod
● 33 g gelatin mass 220 bloom ● Melt the gelatin mass and incorporate it into the
mixture.
● Pour over the chocolate and emulsify with a blender.

Add the rest of the cold cream and mix.
● Finally, add the mascarpone and finish blending.

Reserve in the refrigerator for at least 6 hours.
● To use, whip in the mixer with the whisk, place in a

piping bag and dispense with a 15 mm nozzle in the
form of balls on the mou caramel.
Allergens
40
Hans Ovando
Individual Desserts
This is PEANUTS!
14 pax 10 min
Chocolate bath
● 600 g milk chocolate 46%.
● Melt the chocolate at 40°C. and mix with the grape
● 60 g grape seed oil.
seed oil.
● Reserve, melted for coating frozen pieces.

Grapeseed oil is the most neutral
tasting oil.
Allergens
41
Hans Ovando
Individual Desserts
This is PEANUTS!
14 pax 20 min
Assembly
● Individual pieces of 12 cm by 3 cm ● Once the individual pieces are cut, place the mou
● Caramel mou (pg. 38) caramel on each piece and the mascarpone ganache
● Oreo cubes on top.
● Melted chocolate bath (page 41)
● Stick the skewers in to enable the dipping and reserve
in the freezer.
● Once frozen, dip them in chocolate and place them on

a cardboard base.
● Finally, we will finish with oreo cubes and caramel mou.
Allergens
42
Hans Ovando
Individual Desserts
Strawberry rhubarb
pie
5 pax 15 min
Streusel or crumble base
● 50 g brown sugar ● Mix all the ingredients with the mixer blade until a
● 50 g almond powder homogeneous and grainy mass is obtained.
● 50 g strong flour
● 50 g cold 82% fat buer, diced ● Spread the dough on a silpat and freeze.
● Bake at 150°C for 12-15 minutes.
● Reserve for the final mix.
Allergens
43
Hans Ovando
Individual Desserts
Strawberry rhubarb
pie
5 pax 10 min
Granola
● 70 g oat flakes ● Mix the rolled oats, pistachio, pecan nuts, almonds and
● 20 g pistachio seeds in a bowl.
● 25 g pecan nuts
● 25 g almonds ● At the same time, boil the honey and maple syrup in a
● 15 g flax seeds saucepan and add to the previous mixture.
● 15 g sunflower seeds
● 60 g honey ● Spread all of the mixture on a silpat and bake at 160°C
● 20 g maple syrup for 7 to 8 minutes.
● 45 g dried cranberries
● Once cold, mix with the streusel base.
● 65 g dried apricots
● 20 g dates
Allergens
44
Hans Ovando
Individual Desserts
Strawberry rhubarb
pie
5 pax 10 min
Reconstruction
● All of the basic streusel (p. 43) ● Mix the streusel with the granola and add the melted
● All of the baked granola (p. 44) cocoa buer and olive oil mixture to bind the elements
● 45 g cocoa buer. together.
● 25 g olive oil
● Put 100 g to 110 g in rings of 12 diameters and reserve in
the refrigerator.
Allergens
45
Hans Ovando
Individual Desserts
Strawberry rhubarb
pie
5 pax 15 min
Strawberry and rhubarb gelée
● 220 g cleaned rhubarb ● Cut the rhubarb and strawberries into cubes and place
● 110 g fresh strawberries the maple syrup in a saucepan.
● 110 g strawberry puree
● 25 g maple syrup ● Then, mix the brown sugar, the NH pectin and the agar
● 70 g brown sugar agar.
● 6 g pectin NH
● 1 g agar-agar ● Boil the mixture, add the gelatin mass and citric acid
● 24 g gelatin mass 220 bloom and boil for a few seconds.
● 2 g citric acid
● Put 100 g in 10 cm diameter rings.
● And reserve in the freezer.
● Once frozen, place on top of the granola crumble.
Allergens
None
46
Hans Ovando
Individual Desserts
Strawberry rhubarb
pie
5 pax 20 min
Rest: 6 h
Yogurt cream
● 180 g plain Greek yogurt ● Heat the cream to 30°C and add the melted gelatine
● 25 g gelatin mass mass.
● 90 g white chocolate 31%.
● 90 g cream 35% fat ● Melt the white chocolate at 40°C.
● Blend.
● Add the Greek yogurt, mix and finish refining with the
blender.
● Store in the refrigerator for 6 hours before use.
● To use, work with a spatula and place in a piping bag

with a 13 cm smooth nozzle.
Allergens
47
Hans Ovando
Individual Desserts
Strawberry rhubarb
pie
5 pax 20 min
Rest: 6 h
Strawberry Namelaka
● 70 g milk ● Heat the milk and glucose to 40°C and add the
● 10 g liquid glucose gelatine mass.
● 155 g raspberry or Ruby chocolate ● Melt the chocolate at 35°C and add the previously
● 160 g cream 35%. prepared chocolate.
● Emulsify with a blender and finally, add the cold cream

and mix until emulsified.
● Store in refrigerator for at least 6 hours before use.
● To use, work lightly with a spatula, place in a piping bag

with N° 15 smooth nozzle and pipe over the strawberry
and rhubarb jelly.
Allergens
48
Hans Ovando
Individual Desserts
Strawberry rhubarb
pie
5 pax 15 min
Rest: 6 h
Finishing and presentation
● Granola base (p. 45) ● Place the strawberry rhubarb jelly in the middle of the
● Strawberry and rhubarb jelly (page granola base.
46)
● Yogurt cream (pg. 47) ● Pipe the yogurt cream and the namelaka.
● Strawberry Namelaka (page 48)
● Neutral Nappage ● Spray everything with neutral nappage.
● Ruby chocolate
● Garnish with ruby chocolate, fresh strawberries and
● Fresh strawberries
green leaves.
● Green leaves
Allergens
49
Hans Ovando
Individual Desserts
Glossary
Lustre sugar: Glass sugar, also called Namelaka: It is a very light, airy and very,
glacé or icing sugar. very soft cream. This cream is a fabulous
cross between a ganache and a pastry
Ruby chocolate: It is a completely natural
cream.
type of chocolate, without any additives or
colorants added. Its color corresponds to Nappage: It is a glazing technique used in
the natural pigments of the ruby cocoa pastry making. Nappage is a French word
beans, which are grown in Ecuador, Brazil meaning 'coating' or 'covering' and is
and Ivory Coast. derived from the word napper, which
means "to cover something with sauce".
Coulis: It is a concentrated food juice
obtained by filtering a puree with a fine Pailleté feuilletine: These are crunchy
strainer or a Chinois . It can be of crêpe crumbs that can be incorporated
vegetables or fruits, meats or fish. into pastry fillings with low moisture
content.
Loose flour: Also called pastry flour. They
have a low proportion of gluten protein (up Pink pepper: They are small and fragile
to 10% protein per 100 grams). It is suitable berries, with a spicier and less sweet
for baking soft and smooth products, such flavor than black pepper.
as sponge cakes, muins, churros, friers,
Shiso: A common ingredient in many
profiteroles, shortcrust pastry, etc.
dishes in oriental cuisine, these leaves
Baking powder: It is a chemical compound are eaten raw or added as a condiment. It
that helps a dough to rise during the baking is slightly spicy, sweet and sour and has
process. cinnamon tones.
Kikos: Typical Spanish snack consisting of Trimoline: Also known as invert sugar, it
fried or roasted and salted corn kernels. is made with sugar syrup and water. It is
an indispensable ingredient in
Noisete buer: This is the name given to

confectionery since it has many specific
buer when it is cooked and toasted. This
uses in desserts such as:
is because, when heated, buer acquires
anti-crystallization, greater sweetness,
an aroma and flavor reminiscent of
beer preservation and reinforcement of
hazelnut.
coloration in baked products.
50
Hans Ovando
Individual Desserts
Recommended equipment
❏ Blender ❏ Microwave oven
❏ Pastry sleeves ❏ Transparent film
❏ Oven ❏ Guitar sheets
❏ Petal nozzle ❏ 20 cm by 30 cm frame

❏ Smooth nozzle N° 12, 13 and 15 ❏ Turmix or blender
❏ Elbow spatulas
❏ Balloon whisk
❏ Pots and pans
❏ Trays
❏ Grater
❏ Tabletop mixer
❏ Strainer or sieve
❏ Rolling pin
❏ Silicone spatulas
❏ Base boards
❏ Bags (dierent sizes)
❏ Wire rack
❏ Jug
❏ Skewer chopsticks
❏ Thermometer
❏ Silpat
❏ Silicone rings and molds of dierent
sizes
❏ Tart mold
51
Hans Ovando
Individual Desserts
Allergens
Cereals Dairy
Mollusks Eggs
Peanut Sesame
Celery Crustaceans
Fish Nuts
Soya Mustard
Sulphites Lupins
52
Hans Ovando
Individual Desserts
Conversion Table
VOLUME CONVERSION
Cups Spoons and ounces
1 cup 240 ml 1 tbsp 15 ml
½ cup 120 ml 1 tbsp 3 tsp
⅓ cup 80 ml 1 tsp 5 ml
1 ounce 30 ml
1 ounce 2 tbsp
TEMPERATURE CONVERSION
Commonly used temperatures
140 °C 150 °C 160 °C 180 °C 200 °C 250 °C
280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

Hans Ovando
Individual Desserts
Conversion Table
CONVERSION CUPS - GRAMS
Dry
Wholemeal
Flour Cornstarch Ground almonds Grated coconut
flour
1 cup to grams 125g 120g 110g 120g 80g
½ cup to grams 63g 60g 55g 60g 40g
¼ cup to grams 32g 30g 28g 30g 20g
Buer,
Chocolate
Sugar Powdered sugar Cocoa/ cacao Margarine, Cream
Chips
cheese
1 cup to grams 200g 110g 180g 85g 225g
½ cup to grams 100g 55g 90g 43g 113g
¼ cup to grams 50g 28g 45g 21g 54g
Note: Cups are filled to level
Liquids
Oil Water, milk, yogurt, juice and other liquids

1 cup to grams 180g 240g
½ cup to grams 90g 120g
¼ cup to grams 45g 60g
Note: There will be minimal variation depending on the density of the product.
54
Hans Ovando
Individual Desserts
Individual
Desserts
Hans Ovando
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Hans Ovando

© Scoolinary – All Rights Reserved

Meet your Instructor This is PEANUTS!

Cornﬁeld ● Peanut cake

MEET YOUR INSTRUCTOR

Cookery has turned a

© Scoolinary - All rights reserved

● Remove from oven and cool.

● Reserve in the freezer.

© Scoolinary - All rights reserved

● Add the second half of the cold cream and continue

● Add the hydrated kikos and mix, leave to rest for at

● At the ﬁnishing stage, whisk until smooth and creamy

● Place in a piping bag and pipe over the glazed cake.

● Place in a piping bag for use.

© Scoolinary - All rights reserved

● Emulsify with the help of a blender and reﬁne the glaze

● Keep in the refrigerator for storage, covered with cling

● To use, soften in the microwave, reﬁne with the

● Glaze each one and place on a cardboard base.

● Place the whipped kikos ganache on each cake, and

Banoee "my way".

● Once cool, peel and mash the bananas with a fork or

© Scoolinary - All rights reserved

Banoee "my way".

● Sprinkle brown sugar over them.

● Bake at 180°C for 15 minutes or until caramelized. Set

© Scoolinary - All rights reserved

Banoee "my way".

● Place 600 g of baer in a 20 cm by 30 cm frame.

● Cook for 8 to 10 minutes at 165°C-170°C.

● Remove from the oven and reserve at room

Banoee "my way".

Banoee "my way".

● Keep in a container in the refrigerator for use.

● Once cold and rested (minimum 6 hours), pipe it over

Banoee "my way".

● Cool the toee to 40°C and add the buer.

● Emulsify with the help of a blender.

● Finally, add the salt and mix with a spatula.

● Reserve in a container, covered with cling ﬁlm, in the

Banoee "my way".

● Add the baked banana and ﬁnish the emulsion by

● Reserve in a container covered with cling ﬁlm in the

● To assemble, whip with a whisk in a mixer and add the

● Place a weight of 200 to 300 g and smooth with a

Banoee "my way".

● Keep melted at 40°C for coating frozen pieces.

Banoee "my way".

● Place the coee namelaka in a piping bag and pipe

● Reserve in the refrigerator.

● Cut pieces 3 cm wide by 13 cm long, stick skewers in

● Dip the pieces and place them on a tray for later

transfer them to a cardboard base.

● Place the chocolate decoration on top.

● Lile by lile, add the hot noisee buer at 60°C,

● Reserve in a piping bag for use at room temperature or

● Remove from the refrigerator and cut strips and bases

● Once frozen, preheat the oven to 155°C (155°F). Place

Bake for 15 minutes.