EUGEN URSU

The course handbook INSTRUCTOR

French cakes
Discover 7 recipes that reinvent classic French
pastry with a modern flair!
Content:
Cakes:
1. Opera 3
2. Trois Chocolats 9
3. Royale Chocolat 17
4. Plaisire Sucre 23
5. Mocha 28
6. Framboisier 34
7. Exotic Millefeuille 40

Bonus Recipes 47

Useful tips. Recommendations 48

Recommendations for ingredients 50
Portioning of the cakes 53
Equipment. Tools. Accessories. 54

2
 OPERA CAKE
With a perfect chocolate flavor and a delicate almond sponge, the classic
Opera cake is a true delight. The reinterpreted version includes coffee
ganache and has a new appearance, resulting in a special but equally refined
dessert.

3
Joconde 75g almond flour
75g icing sugar
Sponge Cake 162g eggs
24x24 cm frame 40g cake flour
26g oil
95g egg whites
40g sugar

Combine icing sugar and almond cake flour.

Beat the eggs together with the almond cake flour and icing sugar.
Beat for 4-5 min at medium speed.
Transfer the mixture to a separate bowl and set it aside.
Beat the egg whites with sugar, adding sugar in 2-3 stages.
Combine the beaten egg whites with the mixture of eggs, almond
flour and icing sugar.
Add the cake flour and mix well.
Transfer the batter into a baking frame (24x24cm) and spread it evenly
over the entire surface.
Bake in the oven for approximately 8-10 min at 180°C

4
Coffee Cremeux 250g 33-36% liquid cream
250g 2,5% milk
100g egg yolks
50g sugar
30g coffee beans
365g 28-32% white chocolate
7g 200-220 bloom gelatin
35g water for gelatin

Add coffee beans to the cream and let it set in the refrigerator for at
least 12 hours to infuse the flavor. *Before use, re-weigh the cream and
make up the difference, as the beans absorb some liquid.
Hydrate the gelatin with cold water.
In a pan, combine the flavored cream, milk, and the yolk combined
with sugar.
Prepare the crème anglaise until it reaches 82-84°C.
Add the previously hydrated gelatin and mix.
Pour over the chocolate.
Process well using a blender, then cool to about 35°C.
Pour the cremeux over the sponge cake set in the frame.
Freeze.

5
 Milk chocolate & 218g 2,5% milk
300g 38-40% milk chocolate
coffee mousse 28g cocoa butter
12g 200-220 bloom gelatin
60g water for gelatin
415g 33-36% liquid cream
40 coffee beans (optional)

*Optional, You can flavor the cream with coffee beans using the cold method:
Add the beans to the cream and keep it in the refrigerator for at least 12 hours.

Hydrate the gelatin with cold water.

Heat the milk.
Pour over the cocoa butter and chocolate, let it sit for a few minutes to
melt the chocolate.
Add the hydrated gelatin.
Process, then cool to 35°C.
Transfer the cream to the mixer bowl (after removing the coffee beans
and weighing to have 415g of cream).
Whip the (cold) cream until it reaches a semi-whipped consistency.
Gently incorporate a portion of the whipped cream with the cooled
chocolate mixture at 35°C.
Then add the rest of the cream and combine gently.
Pour into the frame and place it in the freezer to stabilize the mousse
for about 2 hours.

*It's important not to fill the mold completely and leave some space for the final
layer.

6
Cherry compote 160g frozen cherries
200g cherry puree
75g water
26g glucose syrup
90g sugar
8g pectin NH

Heat the cherry puree together with the frozen cherries, glucose
syrup, and water, warming it up to 40°C.
Add the sugar combined with pectin and bring it to a boil.
Boil for about 1-2 min.
Process the mixture using a blender.
Cool the mixture to 60°C and pour it over the frozen mousse, then
distribute it evenly over the entire surface.
Return it to the freezer for stabilization, approximately 30 min.

*If you cannot find cherry puree, you can use raspberry puree for a more
original taste.

7
 Assembly and decoration

Prepare the sponge cake, remove the crust, and trim the edges.
In a 24x24 cm frame lined with cling film, secure the cooled sponge
cake.
Transfer the coffee cremeux over the sponge cake and freeze.
Pour the mousse into the mold and freeze.
Over the frozen mousse, transfer the compote cooled to about
60°C, then return it to the freezer for stabilization.
After stabilizing the mousse, remove the cake from the frame.
To give the cake a shine and for protection, use a decorative gel
(nappage) heated in the microwave to 45°C, and then apply it to the
cake's surface.
Cut the cake into dimensions of 11x3.5 cm.
Decorate as desired.

milk chocolate &

cherry compote coffee mousse

coffee cremeux Joconde sponge

cake

8
 TROIS CHOCOLATS CAKE
Trois Chocolats is a famous dessert in France, especially recognized
for its appearance. It is a cake in 3 layers containing dark, milk, and
white chocolate. To the classic recipe, we added new textures through
the cookie base and sacher base, creating a true sweet story.

9
Cookie Base 70g butter
144g sugar
24x24 cm frame
40g whole eggs
136g cake flour
2g salt
2g baking powder
90g chocolate chips

Transfer the butter and all the dry ingredients into the mixer bowl.
Mix well using the paddle attachment.
Add the chocolate.
Add the whole eggs and continue to mix until a homogeneous mass
is obtained.
Spread the obtained mass evenly over the entire surface of the
frame (24x24cm).
Bake at 170°C for 8-10 min.

10
Sacher Base 23g cake flour
12g cocoa
24x24 cm frame
24g 64-70% dark chocolate
23g 82% butter
62g egg white
30g (1) sugar
110g 50% almond paste
50g egg yolk
30g (2) sugar
41g whole egg

Warm the almond paste slightly in the microwave, then mix it with
the egg yolk until you obtain a smooth mass without lumps.
Add the eggs and sugar (2) to the mixer bowl and beat them until
you get a well-foamed mass. The approximate duration is 5-7 min.
Separately, beat the egg white with sugar (1), adding it in stages, until
stiff peaks are obtained.
Mix the first mass with the beaten egg whites.
Sift the flour and cocoa powder over the obtained mixture and fold
them in very gently.
Melt the butter and chocolate in the microwave to 45°C and
gradually mix them with the previous mass until a smooth and fluffy
consistency is obtained.
Transfer this mixture over the cookie base.
Bake in the oven for 8-10 min at 170°C.

11
Dark Chocolate 4,5g 200-220 bloom gelatin
23g water for gelatin
Mousse 135g 64-70% dark chocolate
122g 2.5% milk
87g sugar
60g egg yolk
270g 33-36% liquid cream

Hydrate the gelatin with cold water.

Heat the milk. In a pan, add the egg yolks, sugar, and mix well.
Prepare the crème anglaise until it reaches a temperature of 82-
84°C, stirring continuously.
Add the hydrated gelatin and wait a few seconds until the gelatin
melts, then transfer over the chocolate and process well with a
blender.
Cool the mixture to a temperature of 35-38°C.
Whip the cold cream until it reaches a semi-whipped consistency.
Gently fold the whipped cream into the chocolate mixture, cooled
to 35-38°C.
Transfer the mousse over the base and put it in the freezer.

12
Milk Chocolate 7,5g 200-220 bloom gelatin
38g water for gelatin
Mousse 135g 38-40% milk chocolate
122g 2.5% milk
87g sugar
60g egg yolk
270g 33-36% liquid cream

Hydrate the gelatin with cold water.

Heat the milk.
Beat the egg yolks with sugar until the mixture becomes light in
color.
Add a part of the hot milk and mix well.
Prepare the crème anglaise until it reaches a temperature of 82-
84°C, stirring continuously.
Add the hydrated gelatin and wait a few seconds until the gelatin
melts.
Transfer over the chocolate and process well, then cool to a
temperature of 35-38°C.
Whip the cold cream until it reaches a semi-whipped consistency.
Gently incorporate the whipped cream into the chocolate mixture,
cooled to 35-38°C.
Transfer the mousse into the frame and put it in the freezer.

13
White Chocolate 11g 200-220 bloom gelatin
55g water for gelatin
Mousse 135g 28-32% white chocolate
122g 2.5% milk
87g sugar
60g egg yolk
270g 33-36% liquid cream

Hydrate the gelatin with cold water.

Heat the milk.
Beat the egg yolks with sugar until the mixture becomes light in
color.
Add a part of the hot milk and mix well.
Prepare the crème anglaise until it reaches a temperature of 82-
84°C, stirring continuously.
Add the hydrated gelatin and wait a few seconds until the gelatin
melts.
Transfer over the chocolate and process well with a blender, then
cool to a temperature of 35-38°C.
Whip the cold cream until it reaches a semi-whipped consistency.
Gently incorporate the whipped cream into the chocolate mixture,
cooled to 35-38°C.
Transfer the mousse into the frame and put it in the freezer.

14
Dark Chocolate 8g 200-220 bloom gelatin
40g water for gelatin
Glaze 50g water
125g sugar
100g 33-36% liquid cream
37g glucose syrup
40g dark cocoa powder

Hydrate the gelatin with cold water.

Heat the water, sugar, cream, and glucose on the stove and bring to a
boil.
After boiling, add the cocoa powder, mix well, return to the heat and
boil for 1 min, stirring continuously.
Add the hydrated gelatin and process well. Additionally, we can pass
the obtained mass through a sieve.
Refrigerate it at 4°C for 10-12 hours to stabilize.
For glazing, heat it in the microwave to 35°C, then mix and process
again to obtain a glossy and smooth glaze.

15
 Assembly and decoration

Bake the cookie base in a frame measuring 24x24cm.

Over the cookie base, pour the Sacher base batter and bake.
Pour the dark chocolate mousse and distribute it evenly over the
entire surface. Freeze.
Pour the milk chocolate mousse. Freeze.
Pour the white chocolate mousse. Freeze.
Heat the glaze to 30-35°C and process well with a blender to obtain
a smooth and glossy glaze.
Apply the glaze, then refrigerate the cake for 30 min.
Cut into pieces measuring 11x3.5 cm and then decorate.

chocolate decoration
dark chocolate
glaze

white chocolate milk chocolate

mousse mousse

dark chocolate
mousse
Sacher base
cookie base

16
 ROYALE CHOCOLAT CAKE
We present to you a more sophisticated cake with an extremely
suggestive name. It's about Royale Chocolat, a classic French dessert.
However, we have created a unique style of presentation, which gives
the cake a modern touch.

17
Succès 225g egg white
58g sugar
Sponge Cake
225g almond flour
2 layers 24x24 cm frame 170g icing sugar
45g potato starch

Whip the egg whites and sugar (adding it in stages) until we obtain a
meringue with firm peaks.
Combine all the dry ingredients and then sift them.
Gently fold the dry ingredients into the whipped egg whites, in
stages.
Transfer the obtained mixture into a piping bag with a 10 mm nozzle.
Pipe into the 2 frames (24x24cm) to obtain 2 layers.
Bake in the oven at 180°C for 8-10 min.

18
Croustillant 75g 38-40% milk chocolate
300g almond/hazelnut praline
Praliné
150g pailleté feuilletine

Melt the chocolate in the microwave to 45°C.

Add the melted chocolate, praline, and feuilletine and mix well.
Spread evenly over the cooled sponge cake and put it in the freezer
for complete freezing.

200g water

30 Baume syrup 270g sugar

In a saucepan, put the water and sugar, then bring the mixture to a
boil (until it starts to boil and large bubbles form).
After boiling, let it cool down and then place it in the refrigerator to
keep it cold.

19
Dark chocolate 165g 30 Baume syrup ↑
188g egg yolk
mousse 330g 64-70% dark chocolate
660g 33-36% liquid cream

Whip the cold cream until we get a texture with soft peaks (semi-
whipped), then transfer it to a bowl and keep it in the fridge.
Melt the chocolate in the microwave oven at 55°C.
Prepare pâte à bombe: heat the egg yolks and syrup in a bain-marie
until they reach the temperature of 82°C or 50-55°C, in case we use
pasteurized egg yolks.
Whip the mixture in the mixer bowl at a medium to high speed until
we get a well-foamed texture and the mixture cools to 30-35°C.
Add a third of the pâte à bombe to the melted chocolate and a third
of the whipped cream, mixing vigorously in the first stage.
Then, use a spatula to very delicately mix the obtained mousse.
Add the rest of the pâte à bombe and combine.
Then add the rest of the whipped cream and combine.
It must be used immediately in the assembly of the cake

20
 8g 200-220 bloom gelatin
Dark Chocolate
40g water for gelatin
Glaze 50g water
125g sugar
100g 33-36% liquid cream
37g glucose syrup
40g cocoa powder

Hydrate the gelatin with cold water.

Heat the water, sugar, cream, and glucose syrup on the stove and
bring to a boil.
Add the cocoa powder and mix well, then return to the heat and boil
for 2 min, stirring continuously.
Add the hydrated gelatin and process well with a blender.
Additionally, we can pass the obtained mass through a sieve.
Refrigerate it at 4°C for 10-12 hours to stabilize.
For glazing, heat it in the microwave to 35°C, then process again to
obtain a glossy and smooth glaze.

21
 Assembly and decoration

Prepare the sponge layers, and if necessary, trim their edges.

In a frame measuring 24x24cm, which we have preemptively lined
with cling film, pour a portion of the mousse and distribute it evenly
over the entire surface.
If needed, cover the walls of the frame with mousse to avoid the
formation of air bubbles.
Place the first sponge layer and cover it with chocolate mousse.
Insert the layer with the crunchy praline layer (crunchy layer facing
down) and press down well to achieve a flat and even surface.
Freeze for several hours until completely frozen.
Heat the glaze to 30-35°C and process well with a blender to obtain
a smooth and glossy glaze.
Apply the glaze, then refrigerate the cake for 30 min.
Cut into pieces measuring 11x3.5 cm and then decorate.

dark
chocolate
glaze

dark chocolate
mousse

succes sponge
cake

dark chocolate
mousse
succes sponge
cake croustillant praliné

22
 PLAISIR SUCRÉ CAKE
It is a delicate cake with hazelnuts and chocolate decoration. The
French have named it Plaisir Sucré, a true sweet pleasure. We decided
to add a milk chocolate ganache and a crunchy praline with hazelnuts,
thus achieving a balanced sweet taste.

23
Hazelnut Sponge 105g egg whites
35g sugar
Cake (Dacquoise) 100g almond/hazelnut flour
24x24 cm frame 100g icing sugar
70g chopped hazelnuts

Whip the egg whites with sugar at medium to high speed until we
get a meringue with firm peaks. Add the sugar in stages.
Combine the icing sugar and almond cake flour, then sift them over
the beaten egg whites.
Incorporate in stages.
Add a portion of the finely chopped hazelnuts.
Fold in very gently.
Pour the mixture into the frame (24x24cm) and sprinkle with the
remaining chopped hazelnuts.
Bake in the oven at 180°C for 8-10 min.

24
Crunchy 50g 82% butter
60g 38-40% milk chocolate
Praline Layer 200g almond/hazelnut praline
110g pailleté feuilletine
100g hazelnuts

Melt the chocolate and butter in the microwave to 45°C.

Combine the melted chocolate and butter with praline, roasted and
chopped hazelnuts, and feuilletine.
Mix until homogeneous.
Spread the mixture over the cooled sponge cake and freeze for 2-3
hours.

25
 250g 38-40% milk chocolate
Milk Chocolate 230g 33-36% liquid cream
Ganache (1)

Heat the cream to about 70-80°C, then pour it over the chocolate
and let it sit for a few seconds.
Process with a blender.
Transfer to a container and refrigerate for 10-12 hours for
stabilization.

250g 38-40% milk chocolate

Milk Chocolate 360g 33-36% liquid cream
Ganache (2)

Heat the cream to about 70-80°C, then pour it over the chocolate
and let it sit for a few seconds.
Process thoroughly with a blender, transfer to a container, and
refrigerate the ganache for 10-12 hours for stabilization.
Before use, whip the ganache in a mixer.

26
 Assembly and decoration

Assemble in a 24x24cm frame.

Spread the crunchy layer over the cooled sponge cake and freeze.
Remove the cake from the mold, trim the edges, and cut the cake
into dimensions of 11x3.5cm.
Stabilized Ganache (1) is combined for a finer texture and
transferred to a piping bag with a 10mm or 12mm nozzle.
Transfer Ganache (2) to a mixer and beat at medium speed until
creamy.
Transfer it to a piping bag with a 10mm or 12mm nozzle.
Pipe Ganache (1), place a tempered chocolate sheet, pipe the
whipped Ganache (2), and cover with a second layer of chocolate.
Decorate with cocoa powder.

tempered chocolate
decoration

crunchy praline
layer
whipped milk
chocolate ganache

dacquoise sponge
cake milk chocolate
ganache

27
 MOCHA CAKE
This is a cake with an intense taste of coffee and chocolate. The
recipe that forms its base is called Mocha, and it is a classic French
creation. We have approached it with a new twist by also including the
taste of milk along with the coffee, thus achieving a true cappuccino
flavor.

28
Joconde 75g almond flour
75g icing sugar
Sponge Cake 162g whole eggs

24x24 cm frame 40g cake flour

26g oil
95g egg whites
40g sugar

Combine the icing sugar and almond flour.

Beat the eggs together with the almond flour and powdered sugar.
Whip for 7-8 min at medium speed.
Transfer to a separate bowl and keep it on the table.
Whip the egg whites with the sugar, adding it in 2-3 stages.
Combine the whipped egg whites with the egg mixture, almond flour,
and icing sugar.
Add the cake flour and mix well.
Transfer the batter into the frame (24x24cm) and spread evenly over
the entire surface.
Bake for approximately 8-10 min at 180°C.

29
Coffee Cremeux 355g 33-36% liquid cream (1)
20g glucose syrup
15g inverted sugar
7g 200-220 bloom gelatin
35g water for gelatin
150g 28-32% white chocolate
60g 38-40% milk chocolate
20g ground coffee
400g 33-36% liquid cream (2)

Hydrate the gelatin with cold water.

Heat the cream (1) and milk, adding the inverted sugar and glucose.
Warm the mixture to 80°C.
Infuse the coffee for 30 seconds in the heated mixture, then strain.
Add the previously hydrated gelatin.
Pour the liquid mixture over the chocolate and then process with a
blender.
Add the cold cream (2) and process, this will allow us to cool the
cremeux more quickly and use it immediately.
Pour into the frame over the sponge cake, then freeze for stabilization
for about 2-3 hours.

30
Milk Chocolate 218g 2.5% milk
300g 28-32% white chocolate
and Coffee
75g 38-40% milk chocolate
Mousse 15g cocoa butter
11g 200-220 bloom gelatin
55g water for gelatin
420g 33-36% liquid cream
15g ground coffee

Hydrate the gelatin with cold water.

Heat the milk, then infuse the ground coffee in the milk for 30 sec.
Strain the liquid and pour it over the cocoa butter and chocolate.
Add the hydrated gelatin and process with a blender.
Cool down to 35°C.
Transfer the cold cream to the mixer bowl and beat until it reaches a
semi-whipped consistency.
Gently fold a portion of the semi-whipped cream into the cooled
liquid mixture at 35°C, then add the remaining cream and combine
gently.
Pour into the frame and freeze for stabilization.

31
Whipped Coffee 200g 33-36% liquid cream (1)
15g glucose syrup
Ganache 12g invert sugar
130g 28-32% white chocolate
10g ground coffee
3g 200-220 bloom gelatin
15g water for gelatin
400g 33-36% liquid cream (2)

Hydrate the gelatin with cold water.

Heat the cream, add the invert sugar and glucose, and then bring it to
a boil.
Add the ground coffee and infuse for about 30 sec in the heated
mixture, then strain.
Pour the liquid mixture over the chocolate.
Add the hydrated and then melted gelatin, and process with a blender.
Add the cold cream and process again with the blender.
Freeze for stabilization for about 10-12 hours.

32
 Assembly and decoration

Prepare the cake layer, remove the crust and trim the edges.
In a 24x24cm frame lined with cling film, place the cooled cake
layer.
Transfer the cremeux over the cake layer and freeze.
Pour the mousse into the frame and freeze.
After the mousse has stabilized, remove the cake from the frame and
cut it into portions measuring 11x3.5cm.
Whip the coffee ganache and transfer it to a piping bag.
Pipe the ganache over the cake and apply the desired decoration.

whipped coffee
ganache

milk chocolate and coffee cremeux

coffee mousse

Joconde sponge
cake

33
 FRAMBOISIER CAKE
A cake with a fresh taste, perfect for sunny summer days, as well as for
those who love fresh fruits. In the classic recipe, I replaced the
strawberries with raspberries and adapted the fillings, so that the
dessert is lighter and creamier.

34
Pistachio 75g almond flour
75g icing sugar
Sponge Cake
162g whole eggs

24x24 cm frame 0,5g salt

40g cake flour
2g baking powder
26g oil
45g pistachio paste
95g egg whites
40g sugar
40g chopped pistachios

Combine the icing sugar and almond flour.

Transfer the eggs to the mixer bowl along with the almond flour and
icing sugar.
Beat for about 10 min at medium speed.
After mixing, transfer to a separate bowl and keep it on the table. Start
beating the egg whites with sugar, adding it in 2-3 stages.
Beat at medium to high speed until a firm meringue forms.
Combine the beaten egg whites with the mixture of eggs, almond
flour, and icing sugar.
Combine the pistachio paste and oil and add them to the bowl.
Mix together. Gradually add the cake flour and baking powder in
stages and mix.
Transfer to a frame (24x24cm) and add baked and chopped pistachios.
Bake for about 8-10 min at 180°C.

35
Vanilla Pastry 280g 2.5% milk
98g egg yolks
Cream 100g sugar
1 vanilla pod
15g 10-11% flour
15g cornstarch
30g 82% butter
8g 200-220 bloom gelatin
40g water for gelatin

Hydrate the gelatin with cold water.

Heat the milk, adding the vanilla pod to it.
Meanwhile, mix the egg yolks, sugar, and cornstarch until it turns pale
yellow and has a creamy consistency.
Gradually add some of the hot milk to the mixture in a thin stream.
Transfer the mixture back into the pot and cook over low heat,
continuously whisking with a whisk.
Once it reaches boiling point, keep it on the heat for about 1 min,
continuously whisking.
Add the hydrated gelatin, wait a few seconds for it to melt, then mix
well.
Add the butter and stir until completely melted.
Transfer to a bowl, cover with cling film, and let it cool for a few
hours.

36
Diplomat cream 500g 33-36% liquid cream
↑ vanilla pastry cream

Beat the cold cream at medium to high speed until it reaches a firm
consistency. Transfer it to the refrigerator until use.
In a separate bowl, transfer the cooled pastry cream and mix well until
it becomes glossy and smooth.
Combine a portion of the whipped cream with the pastry cream using
a whisk, then add the rest of the whipped cream and mix well with a
spatula.
Transfer to a piping bag.

37
 95g 33-36% liquid cream (1)
Whipped White
1/2 vanilla pod
Chocolate Ganache 7,5g invert sugar
2g 200-220 bloom gelatin
10g water for gelatin
43g 28-32% white chocolate
98g 33-36% liquid cream (2)

Hydrate the gelatin in cold water.

Heat the cream (1), invert sugar, and vanilla.
Pour the hot mixture over the chocolate, let it sit for a few seconds.
Add the hydrated gelatin, which has been previously melted in the
microwave.
Process everything with a blender.
Incorporate the cold cream (2) and process again with the blender to
achieve a homogeneous consistency.
Leave the mixture in the refrigerator for 10-12 hours to stabilize.

38
 Assembly and decoration

Secure the sponge cake layer in a 24x24 cm frame.

Transfer the diplomat cream into a piping bag.
Pipe a thin layer over the sponge cake and arrange fresh raspberries
in the frame, for this you will need about 1 kg of fresh raspberries.
Cover with a second layer of cream, smoothing the surface with a
spatula.
It is recommended to leave the assembled cake to stabilize in the
refrigerator for about 10-12 hours, after which it can be cuted and
decorated.
Cut the cake into sizes of 11x3.5 cm.
Whip the ganache at medium speed for a few minutes, until it
reaches the right texture for piping (the ganache should hold its
shape).
Decorate with fresh raspberries.

whipped ganache
Diplomat cream

fresh raspberries

pistachio sponge cake

39
 EXOTIC MILLEFEUILLE CAKE

A refined and complex dessert, featuring a classic recipe adapted into

a quick puff pastry version, enriched with a perfect vanilla flavor.
Taste buds will be delighted by a symphony of complex aromas.

40
 450g cake flour
Quick Puff Pastry
400g 82% butter
40x60 cm Layer 7g salt
25g egg yolk
5g vinegar
200g cold water

Cut the butter into small cubes of about 1 cm. Keep in the freezer for
10-15 min.
Put all the ingredients in the mixer bowl and use the dough hook to
prepare the dough.
At the end, incorporate by hand.
Give it a rectangular shape and keep it in the refrigerator for 10-15 min
so that the dough can rest.
After the 10-15 min, roll out the dough and make the first fold, then
leave it in the refrigerator for 20-30 min for the dough to rest.
Repeat the operation until you get 5 folds.
After making 5 folds, roll out the dough to the dimensions of 40x60
cm, leave it in the freezer for 10-15 min. The thickness of the layer
should be about 3-4 mm.
Before baking, prick the layer with a fork. Bake at 180°C for 30 min.
After 25-30 min of baking, cover the surface with icing sugarand bake
for another 10 min at 200°C.

41
 255g 2,5% milk
Vanilla Cremeux 1/2 vanilla pod
56g sugar
56g egg yolk
5g cake flour
9g cornstarch
2g 200-220 bloom gelatin
10g water for gelatin
175g 82% butter

Hydrate the gelatin with cold water.

Prepare the vanilla cream: Heat the milk with the vanilla pod and a
little sugar.
Meanwhile, mix the egg yolk, sugar, flour, and cornstarch until it
becomes a pale yellow color and creamy consistency.
Pour a part of the hot milk into the mixture in a thin stream.
Transfer the mixture into a pot and cook over low heat, continuously
stirring with a whisk.
When the cream starts to form large bubbles (90°C), remove it from
the heat.
After obtaining the cream, add the previously hydrated gelatin.
Quickly cool the cream to 35-45°C.
Add room temperature butter and process very well with a blender.
Place the cremeux in the refrigerator for 10-12 hours for stabilization.

42
 191g 33-36% liquid cream (1)
Whipped White 1 vanilla pod
Chocolate Ganache 15g invert sugar
4g 200-220 bloom gelatin
20g water for gelatin
85g 28-32% white chocolate
195g 33-36% liquid cream (2)

Hydrate the gelatin in cold water.

Heat the cream (1), invert sugar, and vanilla.
Pour the hot mixture over the chocolate, let it sit for a few seconds.
Add the hydrated gelatin, which has been previously melted in the
microwave.
Process everything with a blender.
Incorporate the cold cream (2) and process again with the blender to
achieve a homogeneous consistency.
Leave the mixture in the refrigerator for 10-12 hours to stabilize.

43
 150g 33-36% liquid cream (1)
Chantilly Cream 50g sugar
4g 200-220 bloom gelatin
20g water for gelatin
1/2 vanilla pod
350g 33-36% liquid cream (2)

Hydrate the gelatin in cold water.

Heat the cream (1) on the stove, adding the sugar and vanilla.
When it begins to boil, incorporate the hydrated gelatin, then process
the mixture with a blender.
Add the cream (2) and process again to achieve a homogeneous
consistency.
Leave the mixture in the refrigerator for 10-12 hours to stabilize.

44
 100g mango puree
Exotic Compote 100g mango
100g passion fruit puree
50g water
50g sugar
5g pectin NH

Cut the mango into small cubes.

Transfer the mango puree and passion fruit puree into a saucepan, and
heat them up to 40°C.
Add the sugar mixed with pectin and bring to a boil, boiling for 1 min.
Incorporate the mango cubes and boil for another minute.
Transfer the compote to a cool place, where it is kept until assembly.

45
 Assembly and decoration

Cut the cake layer into strips of 12x4 cm.

Transfer the white chocolate ganache to the mixer bowl and mix at
medium speed for a few minutes.
After mixing, keep it in the refrigerator until use.
Whip the cremeux in the mixer at medium speed for a few min.
Combine the creams and beat for 2-3 min at medium speed until you
get a white and fluffy cream.
Transfer to a piping bag.
Stir the stabilized compote with a spatula for a finer texture.
Transfer to a piping bag.
Assemble each cake individually with cream and compote.
Whip the Chantilly cream at medium speed for about 5 min until it
reaches a texture suitable for piping (the cream should hold its
shape).
Pipe the Chantilly cream and apply the decoration

cake layer
chantilly cream

exotic compote

white chocolate
ganache and
cremeux

46
 BONUS Recipe

100g hazelnuts
Praline 100g almonds
50g water
200g sugar

Bake the hazelnuts and almonds at 150°C for 12-15 min.

Meanwhile, prepare the caramel:

In a saucepan, add water and sugar.
Place the saucepan on the stove and bring the mixture to a boil.
Boil the mixture over medium heat until the sugar starts to
caramelize. Make sure the temperature of the caramel reaches
approximately 155-160°C.
Do not let the sugar caramelize too much to avoid a bitter taste.
Pour the caramel over the baked hazelnuts and almonds.
Let the mixture cool to room temperature.
Transfer to a food processor and process until a liquid and
homogeneous paste is obtained.

*Can be stored at room temperature for about 30 days.

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 BONUS Recipe

200g almond flour

Almond 25g glucose syrup
Paste 50% 38g water
150g sugar
25g invert sugar or honey

Prepare a syrup in a saucepan, combining the sugar, glucose syrup, and

water. Boil the mixture until it reaches a temperature of 113°C.
In the food processor, put the almond flour and start processing.
Pour the sugar syrup over the almond flour and continue processing
for 2 min.
Add the invert sugar or honey and process to obtain a homogeneous
composition.

*The almond paste can be stored at room temperature for 2 weeks. For
longer storage, it can be kept in the refrigerator for about 1 month.

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USEFUL TIPS AND RECOMMENDATIONS:
ROOM TEMPERATURE:
the optimal temperature is 18-22°C;
adhering to a temperature regime of 18-20°C is mandatory when
working with crumbly dough, creams, and chocolate.

HAND HYGIENE:
after each work process, hands should be thoroughly washed with
soap, and it is recommended to use a sanitizer;
disposable gloves can be used when working with finished products,
during decoration;
do not use disposable gloves for baking. There is a risk that they may
melt.

UTENSILS:
it is recommended to use plastic, silicone, or stainless steel utensils
(for food);
the use of glass bowls is not recommended due to the increased risk
of breakage.

REFRIGERATOR STORAGE:
the refrigerator temperature should be 4-6°C, with moderate
humidity;
it is recommended to store finished products and semi-prepared
items separately from raw products, not in immediate proximity, but
on different shelves;
semi-prepared items should be stored in the refrigerator/freezer with
a label signed by you, indicating the name of the product and the date
of preparation.

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FREEZING AND THAWING:
the freezer temperature should be -18 to -24°C;
"to freeze" in confectionery signifies the complete freezing of the
finished product or semi-prepared item, not only on the surface but
also inside.
when freezing, products should be covered in contact and airtight to
prevent dehydration and the formation of ice crystals;
products should be thawed from the freezer directly in the
refrigerator. Do not keep frozen products at room temperature, as
condensation forms on the surface, disrupting the thawing process,
which can negatively affect the taste and texture of the dessert.

BAKING:
bake in an oven preheated to 10°C higher than required, as opening
the oven door causes a loss of temperature. After inserting the tray,
set the temperature appropriate for the product;
during each stage of baking, certain chemical processes occur in the
product at around 60°C, the eggs inside the product begin to
coagulate and form the sponge cake structure, which is why it is not
recommended to open the oven in the first few minutes.

STABILIZATION:
a large part of preparations with butter, chocolate, or gelatin need
time to set up, time for the butter, chocolate, or gelatin to regain their
properties;
the time can vary, from 2 to 24 hours.

EMULSION:
an emulsion is a mixture of fat and liquid. These ingredients do not
combine easily and tend to separate from each other, which is why it
is important to strictly follow the techniques and preparation
instructions.

50
RECOMMENDATIONS FOR INGREDIENTS

BUTTER
For many recipes, it is not only necessary for the butter to be 82% fat,
but also tomaintain its consistency. I recommend choosing President,
Elle&Vire, Valio, or another brand.
How do you check if the butter is suitable? Leave it cut into cubes for
30 min at room temperature (+20-22°C). If the butter maintains its
shape and offers a little resistance when pressed, then it is of good
quality.

CAKE FLOUR
Even though flour seems like a readily accessible ingredient, it's important to
note that in confectionery, the following types are used:
Soft flour, with a low protein content, not more than 10%/ T45 cake
flour. If you can't find flour with such a low percentage, it can be
replaced with 10-15% cornstarch;
High-protein flour (13-14%);

CHOCOLATE
chocolate should be stored at a temperature of 18-20°C, away from high
humidity. Humidity deteriorates chocolate, and such chocolate can create
problems when preparing ganaches or decorations;
when the recipe specifies a certain percentage of cocoa butter in the
chocolate, for the correct texture and density, it is necessary to use exactly
this percentage of cocoa butter.

For guaranteed results, use:

White chocolate 28-32%
Milk chocolate 38-40%
Dark chocolate 64-70%

51
FRUIT PUREES
I recommend the brands Boiron, Ravifruit.
How can you replace commercial purees?
Citrus: freshly squeezed citrus juice;
Coconut: coconut milk;
Cherries, strawberries, raspberries: from whole frozen or fresh fruits,
processed with a blender. Raspberries are recommended to be passed
through a sieve.
Handmade purees can be frozen, previously boiled a little with 15%
invert sugar or dextrose.
*Purees from mango and passion fruit are very difficult and costly to prepare
at home.

GELATIN & PECTIN

Gelatin and pectin are gelling agents that act differently and give the
product different textures.

GELATIN
is a gelling agent of animal origin (now also produced from fish),
available in powder or sheet form;
both powdered and sheet gelatin come in different gelling strengths,
the most commonly used is 220 bloom or Gold gelatin. In this course,
the recipes are prepared using gelatin with a strength of 220 bloom.
gelatin of 180 bloom or Silver is weaker, if you use this type, then you
will add it recalculating the proportion according to the coefficient of
1.2. Thus, 3g of 220 bloom gelatin will be replaced with 3g*1.2=3.6g of
180 bloom gelatin;
powdered gelatin is hydrated with cold water, in a ratio of 1:5 or 1:6
for 1g of gelatin 5g of cold water is added and thus we obtain 6g of
gelatinous mass.

52
 if a recipe specifies a certain amount of gelatinous mass, for example,
60g, then we can easily determine the amount of gelatin it contains by
dividing the gelatinous mass by 6. So, we divide 60g of mass by 6, and
we get 10g of gelatin + 50g of water;
gelatin sheets - typically, one sheet contains 2g and can replace
powdered gelatin in the same quantity. The sheets are hydrated with
cold water, and the water is not taken into account for this type of
gelatin.

PECTIN
is a plant-based gelling agent extracted from citrus fruits or apples;
it acts in an acidic fruit environment. Currently, there are types of
pectin that also work in a dairy environment, but we will not use it in
this course. The most commonly used ones are NH Pectin and
yellow/citrus Pectin;
NH Pectin is thermoreversible and can withstand freezing, thawing,
reheating, and repeated freezing.
NH Pectin requires a more acidic environment, which is why lemon
salt or lemon juice is added at the end of preparation;

STARCH
the starch used for sponge cakes is potato starch.
cornstarch is used in fillings, creams, frostings.

PRALINES
pralines can be found in specialized confectionery stores and consist
of a mixture of roasted nuts and caramelized sugar.
both pralines and nut paste can be prepared at home.

53
Cakes Cutting

The Recipes in this course are calculated for a 24x24 cm frame with
a height of 4 cm.
In the course, the cakes are cutted into dimensions of 3.5x11 cm.
Cutting cakes usually varies depending on the purpose of the cakes.
For sets, I recommend dimensions of 3.5x9 cm. For candy bars, the
dimensions can be 3.5x8 cm or square 4x4 cm. If you are preparing
them for a confectionery store, the cakes can be cutted at 3.5x11 cm
to look more impressive. In all cases, the recommended height is
approximately 4 cm.
When selecting the size of the assembling frame, take into account
any losses during portioning.
If you find it difficult to cut directly from the freezer, leave the
cakes in the refrigerator for 10 min.
When portioning, be careful not to leave the cakes at room
temperature for too long.
Do not use a heated knife, as it will melt the mousse.

54
EQUIPMENT. TOOLS. ACCESSORIES

STAND MIXER

This is necessary for many recipes in the

course.

When choosing a planetary mixer, consider:

Bowl capacity - a minimum of 4.5 liters. If
you are making desserts for orders, I
recommend a minimum of 6 liters.
Bowl material - stainless steel
Accessories - the more, the better,
especially if it includes a silicone paddle.

HAND MIXER

Mixer power: min 600W

Min 3-5 speeds

DIGITAL SCALE

All ingredients are weighed. I recommend

using both a regular kitchen scale and a
jewelry scale for precise weighing of
products used in small quantities (pectin,
gelatin, etc).

This is a jewelry scale, with a precision of

0.1 g.

55
BLENDER

The blender is necessary for preparing

ganache, glazes, etc.
It's important to adjust the speed.

NUTS GRINDER

To grind the nuts. You can use a coffee grinder.

STAINLESS FRAMES

For baking layers and assembling cakes.

SIEVE

You will need to sift flour, cocoa, icing sugar,

and strain flavored liquids.

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INFRARED THERMOMETER

You will use it to measure surface temperature.

PROBE THERMOMETER

For measuring the temperature of fillings and

liquids.

SILICONE SPATULAS

One of the most important tools for a pastry

chef. They are used in practically every stage of
dessert preparation.

PIPING BAG

For piping batters, ganache, creams.

57
 NOZZLES

For piping batters, ganache, and decorative

creams.

STAINLESS STEEL WHISKS

For homogenizing batters and fillings.

CLING FILM

PARCHMENT PAPER

For baking, you can use any oven you have.

In case you don't have a microwave oven, you will use a double boiler to
heat the ingredients evenly and prevent them from burning.
The rest of the utensils are easily found in any kitchen.

58
ARE YOU READY, CHEF?

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