3

SummaryChef’s presentation...................................... 3

Roxanne Dessert Glass with Griottines. 5

The Charleston Log...................................... 7

Caramel Ô........................................................ 9

CCC Dessert Glass......................................... 11

Planteur Galette............................................ 13

Centaur’Macaroon....................................... 15

Coup de coeur............................................... 17

The Saint Sylvestre....................................... 19

For more than 21 years Gastronomic School Bellouet Conseil continues to support and promote high quality materials an products through its courses given by highly quali�ed instructors.It is for this reason we became Premium Gastronomy Ambassadors, the signature of famous quality brands: Griottines, Cointreau, Remy Martin, Saint James, ...

I hope these few recipes will inspire you in this noble Art.

Gastronomiquement vôtre,Jean-Michel PERRUCHONMeilleur Ouvrier de France Pâtissier.

BELLOUET CONSEIL304/306 Rue Lecourbe 75015 Paris - Francewww.ecolebellouetconseil.com

9 years ago, following a serious accident of motor bike, my wife and I created the Criollo school and 3 shops in Tokyo employing 50 pastry cooks.

Our will was always to propose a high quality pastry, using the French techniques and the exceptional products such as Premium Gastronomie.

I have a dream from my childhood; I wish that we do not forget this appetizing and gourmand side of pastry, instead of privileging the modern aspect.

Antoine SANTOS1st Prize Tasting 2009The First Pastry World Cup in JapanWith C Michalak, L. Poilevé and B.Lederf.

ECOLE CRIOLLO Pâtisserie et ChocolaterieTokyo - Japanwww.ecolecriollo.com

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Roxanne Dessert Glasswith GriottinesRecipe for approximately 8 glasses

1. Streusel 60 g flour 60 g castor sugar 60 g butter

Mix together with the K-beater the butter, cut into pieces, the sugar and the flour. Chill in the refrigerator and then push through a large wholed sieve. Spread over a piece of sulfurised paper and cook in a fan forced oven at 160°C for 15 minutes.

2. Griottines perfumed Chantilly cream 140 g whipping cream 15 g icing sugar 10 g Griottines juice

Whisk together with a whisk attachment all the ingredients and keep refrigerated.

3. Strawberry compotée 100 g fresh strawberries 40 g castor sugar 100 g fresh strawberries

Cut the first 100 g of strawberries into cubes and add the sugar, cook until jam stage. Cool and add the second part of strawberries cut into pieces.

4. Chocolate mousse 65 g milk 80 g couverture milk chocolate 115 g whipping cream

Cut the chocolate into small pieces and pour over it the hot milk. Smooth out with a whisk and then mix with a blender. When the mixture is at approximately 30°C, delicately fold through the softly whipped cream with a spatula.

5. Griottines 40 gPass through a sieve the Griottines and then chop into pieces.

6. AssemblyWith a piping bag, pipe 10 g of chantilly Griottines into each glass and freeze. With a teaspoon, place approximately 5 g of streuzel onto the the frozen cream. Pipe 25 g of chocolate mousse over the streusel, and put back into the freezer. Spoon 5 g of the chopped Griottines onto the chocolate mousse and the 15 g of strawberry compotée.

7. DecorationPipe the Griottine chantilly with a plain nosed nozzle and place a Griottines on top.

Original creation by Antoine Santos, Ecole Criollo

Tokyo, Japan

7* Please refer to gelatin mass recipe page 19.

1. Brittany sable 150 g butter 140 g castor sugar 4 g salt 60 g egg yolks 70 g ground almonds 200 g flour 20 g baking powder

In the mixer with the k-beater/paddle, mix together the butter and sugar until it resembles a sandy texture. Add the salt, ground almonds and the flour, sieved with the baking powder. Allow to rest in the refrigerator and then roll out to 3,5-4mm thickness. Cut into rectangles of 7 x 4 cm and cook in a fan forced oven at 160°C for 10-12 minutes.

2. Strawberries jelly 310 g strawberry puree 75 g castor sugar 42 g gelatin mass*

Make two tubes of 2.5 cm in diameter using sheets of plastic stuck together with scotch tape and closed at one end. Mix the sugar and strawberry puree together, then adding the melted gelatin mass from the microwave. Pour into the tubes and freeze. Set aside for the assembly.

3. Pistachio biscuit 250 g icing sugar 250 g ground almonds 340 g whole eggs 40 g egg yolks 180 g softened butter 50 g potato starch 80 g pistachio paste 200 g egg whites 50 g castor sugar

In the mixer, with the whisk attachment, whisk together the icing sugar, ground almonds, whole eggs, egg yolks, butter, potato starch and the pistachio paste. Whisk the egg whites and add gradually the sugar until firm. Fold through the egg whites into the first mixture.Spread the mixture onto a baking silicon mat with a metal frame of 40 x 60 cm and cook in a fan forced oven at 180°C for 15 – 20 minutes.Note: This recipe gives approximately 12 biscuit bases of 50 x 3 cm.

4. Orange and Cointreau creamOrange cream : 100 g eggs 110 g castor sugar 10 g orange zests 90 g orange juice 150 g butter

In a saucepan, boil together the eggs, sugar, zests and juice. Sieve the ingredients to take out the zests and then add the butter, mix well with a blender. Place in the refrigerator.

The Charleston logRecipe for approximately 14 logs of 7cm in length

Second stage: 200 g orange cream (first recipe) 70 g orange juice 42 g gelatin mass* 80 g egg whites 60 g castor sugar 160 g whipped cream 30 g Cointreau 60%

Beat until smooth the orange cream, adding the orange juice and melted gelatin mass. Incorporate the whisked egg whites with the sugar and finally the whipped cream and Cointreau.

Assembly and �nishingUsing a log mould of 50 cm in length, pipe a quantity of Orange Cointreau Cream into the bottom. Unmold the frozen Strawberry Jelly tubes and place into the Orange Cointreau Cream. Cover with more Orange Cointreau Cream and finish the mould with a strip of Pistachio Biscuit. Put the completed mould into the freezer.Once set and frozen, unmould and glaze with a neutral glaze. Cut into lengths of 7cm long and place onto the cooked Brittany Sable rectangles. Decorate.

Original creation by Jean-Michel Perruchon,

Meilleur Ouvrier de France Pâtissier Ecole Bellouet Conseil

Paris, France

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1. Raisins with rum 50 g castor sugar 30 g water 70 g raisins 10 g rum St James 54%

Boil the raisins with water to rinse and soften them. Make a syrup with the sugar, water and the rum ST James. Add the soaked, rinsed and drained raisins and leave to macerate over night.

2. Light St James rum mousse 50 g 35% MF cream 50 g milk 20 g castor sugar 20 g egg yolks 10 g St James rum 54% 90 g whipped cream 1,5 g gelatin leaves

Mix together the sugar and the egg yolks. Pour over the boiled milk and cream. Cook the crème anglaise to 85°C. Add the gelatin previously soaked in cold water and drained. Mix and cool the mixture. At 30°C, add the St James rum and then allow to cool down over ice until obtaining a «yaourt» texture and fold through the whipped cream. Prepare two circles of 12 cm filmed and sprinkle 40g of raisins in each, pour into each circle 100 g of light St James rum mousse and place in the freezer.

3. Pain de Gênes 100 g almond paste 70% 100 g whole eggs 50 g castor sugar 30 g butter 30 g flour 1 g baking powder

Warm the almond paste in the microwave oven. Heat to 35°C the eggs and the sugar over a bain marie. Pour little by little the eggs over the almond paste into the mixing bowl fitted with a whisk. When the mixture is well whipped add the melted hot butter. Fold through the flour and the baking powder sifted together. Divide the mixture of 145 g into 2 circles of 16 cm, cook for approximately 15 mins at 160°C in a fan forced oven. Cut a circle of 14 cm in diameter. The thickness must be at least 15 mm.

4. Caramel mousse 140 g castor sugar 150 g 35% MF cream 45 g milk 60 g egg yolks 6 g gelatin leaves 300 g whipped cream

Make a light colored caramel (dry) with the sugar and deglace with the heated cream. Re boil. Dip the saucepan into ice cold water for 1 minute. Add the milk and the egg yolks. Cook like a crème anglaise to 85°C. Add the gelatin previously soaked in cold water and drained, then mix with a hand blender and cool to 33°C approximately. Fold through the whipped cream.Upside down assembly : In the 2 circles of 16 cm in diametre filmed, pour 330 g of caramel mousse and insert the disc of rum mousse previously frozen. Add 65 g of the caramel mousse and finish with the «pain de Gênes» biscuit. Place in the freezer.

Caramel ÔRecipe for 2 entremets of 16 cm Ø, H 4.5cm

5. Caramel glaze 1 100 g castor sugar 900 g water 900 g 35% MF Cream 150 g castor sugar 90 g potato starch/arrowroot 1,5 vanilla beans 30 g gelatine leaves

Make a dry caramel with the sugar and deglace with the heated cream and the cut and scraped vanilla. Mix the 150 g of castor sugar with the potato starch, then mix with the caramel. Boil for one minute. Add the gelatin previously soaked in cold water and drained, then mix. Cool down in a bowl well filmed. Use the glaze at approximately 25°C on frozen entremets. If the thickness of the glaze is too fine reglaze a second time.

6. DecorationCream Chantilly, chocolate fans and discs with raisins and macaroons of your choice.

Original creation by Antoine Santos, Ecole Criollo

Tokyo, Japan

C C C Dessert GlassRecipe for approximately 12 glasses of 16 cl

11* Please refer to gelatin mass recipe page 19.

Chocolate Co�ee Cognac

1. Banana compote 200 g banana puree 30 g passion-fruit puree 130 g freshly mixed bananas 50 g inverted sugar 50 g castor sugar

Mix the freshly mixed bananas with the purees, adding the inverted sugar and the castor sugar. Boil for 1 minute and set aside for the assembly.

Milk chocolate crumble 200 g broken cooked and cooled crumble 50 g 36% milk couverture chocolate

Cool the cooked crumble and break apart into pieces, adding to the milk chocolate which has been melted to 34°C. Mix all ingredients together and set aside for the assembly.Approximately 20 g of crumble for each glass.

2. Almond crumble 60 g castor sugar 60 g ground almonds 60 g flour 60 g butter

Mix all ingredients together using the K-beater/paddle until a crumble texture is formed. Distribute the crumble onto a cooking silicon mat and cook in a fan forced oven at 170°C for approximately 12 minutes.

3. Co�ee and cognac jelly 150 g water 30 g castor sugar 90 g glucose 8 g coffee beans 50 g gelatin mass* 25 g Rémy Martin cognac 58% 1 g coffee extract

Boil together the water, sugar and glucose ; adding the crushed coffee beans and allow to infuse for 10 minutes. Pass all ingredients through a fine sieve and add the cognac, the melted gelatin mass and the coffee extract. Approximately 20 g per glass.

4. Co�ee and cognac cream 200 g milk 100 g cream 10 g coffee beans 30 g castor sugar 80 g egg yolks 45 g gelatin mass* 30 g Rémy Martin cognac 58% 240 g whipped cream 40 g soaked raisins in Cognac

The day before, prepare a cold infusion of the cream, milk and crushed coffee beans. The next day pass all ingredients through a fine sieve and then make a crème anglaise cooked to 85°C with the cream/milk and coffee mix, the sugar and the egg yolks. Cool down quickly the anglaise to 5°C. Add the melted gelatin mass, then at 25°C incorporate the cognac, soaked raisins and whipped cream. Set aside for the assembly. Approximately 60 g of coffee/cognac cream per glass.

5. Decoration crumble 30 g cassonade 30 g castor sugar 60 g ground almonds 60 g flour 60 g butter 30 g chopped almonds 30 g chopped hazelnuts 30 g chopped walnuts 20 g chopped pistachios

Mix all ingredients together using the K-beater/paddle until a crumble texture is formed. Distribute the crumble onto a silicon mat and cook in a fan forced oven at 170°C for approximately 12 minutes.

Assembly and decorationUsing a piping bag, fill each glass with approximately 30 g of banana compote and allow to set in the refrigerator. Next, distribute 30 g of crumble into each glass and cover with 30 g of coffee/cognac cream allowing to set once more in the refrigerator.Pour over the coffee/cognac cream, approximately 20 g of coffee/cognac jelly and once more allow to set in the refrigerator. Pipe again 30 g of coffee/cognac cream and finish with the decoration crumble.

Original creation by Jean-Michel Perruchon Meilleur Ouvrier de France Pâtissier

Ecole Bellouet Conseil,Paris, France

Planteur GalettePineapple and St James rum galette,recipe for 3 galettes of 4 personsof 16 cm x 16 cm

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1. Reversed pu� pastry 1. Butter : 600 g dry butter 260 g flour (type 55)

Mix ingredients together using a paddle attachment and then rest in the refrigerator for approximately 1 hour at 5°C.

2. Detrempe : 500 g flour (type 55) 250 g water 22 g salt 150 g dry butter

Mix the butter through the flour, then add the water and salt to form a dough.

- Place the dough onto the butter, like a letter in an envelope.- Give one simple turn (folding into three) and allow to rest for one hour in the refrigerator.- Give one double turn (book turn) and allow to rest for one hour in the refrigerator.- Give on simple turn (folding into three) and allow to rest for one hour in the refrigerator.- Stock the finished puff pastry in the refrigerator well filmed.

Before using give one last double (book) turn and rest for 15 minutes before rolling out.

2. Salpicon of pineapple with lime and vanilla 300 g fresh pineapple cut into small dice 25 g cassonade sugar 1 lime zest 1 vanilla bean 20 g St James rum 54%

Mix all ingredients together and set aside for two hours in the refrigerator before using.

3. Coconut and rum cream 100 g softened butter 125 g icing sugar 100 g dessiccated coconut 15 g pastry cream powder 75 g whole eggs 20 g St James rum 54% 200 g pastry cream

Mix together in the following order the ingredients ; softened butter, icing sugar, coconut, pastry cream powder, eggs, the rum and finally the pastry cream. Set aside for the assembly.

4. Assembly and �nishingFor each galette, roll out to 3 mm the puff pastry to give 2 squares of 16 cm x 16 cm. Pipe on to the first square approximately 100 g of coconut cream and sprinkle over this, the marinated pineapple. Egg wash the edges of the paste and cover with the second piece of puff pastry. Egg wash twice the exterior and using a blade cut decoratively the surface. Cook in an oven at 180°C for 30-40 minutes. Glaze the surface of the galettes while still hot with a stock syrup to make it shiny.

Original creation by Jean-Michel Perruchon,

Meilleur Ouvrier de France Pâtissier Ecole Bellouet Conseil

Paris, France

15

1. Macaroon mixture 310 g ground almonds 275 g icing sugar 110 g egg whites 250 g castor sugar 85 g water 110 g egg whites Q.S. coffee extract Sift the almonds and icing sugar into a mixing bowl and add the egg whites to make a paste. Make a syrup with the sugar and the water and cook to 118°C. When the syrup is at 115°C, whisk very quickly the egg whites. When the syrup is at 118°C, pour over the egg whites and whisk for one minute. Allow to whisk at a moderate speed until for 2 minutes until the mixture is at approximately 40°C. Add the meringue in three stages and the coffee extract, the first stage on the mixer and the following two stages by hand with a scraper. Spray a baking tray and place a sulfurised paper. Pipe the macaroons of approximately 3 cm in diameter. Allow to dry for 20 minutes before cooking in a fan forced oven at 160-165°C for approximately 10 minutes.

2. Cognac and caramel �lling

280 g castor sugar 45 g glucose 160 g cream 2 g salt 220 g butter 45 g cognac Rémy Martin 58%

Heat to 70°C the butter, the salt and the cream. Make a dry caramel with the sugar and the glucose and add gradually the heated cream. Heat the mix to 110°C. Cool over ice until at 50°C and mix with a blender until smooth. Add the Rémy Martin cognac and place in the refrigerator.

3. AssemblyPipe the cognac and caramel filling in the centre of each macaroon and join together.

Centaur’MacaroonRecipe for approximately 100 small macaroons

Original creation by Antoine Santos Ecole Criollo

Tokyo, Japan

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1. Orange Pain de Gênes 265 g almond paste min. 70% 250 g whole eggs 75 g castor sugar 110 g butter 40 g concentrated orange purée 65 g cubes of oranges confits 100 g flour 3 g baking powder

Warm the almond paste in the microwave oven. Heat to 35°C the eggs and the sugar over a bain marie. Pour little by little the eggs into the mixing bowl fitted with a whisk. Add the melted hot (45°C) butter, the cubes of orange confit and the orange puree. Fold through the flour and the baking powder sifted together. Pour into a frame of 18.5 × 27 cm, 2cm high. Cook in a fan forced oven at 160°C for approximately 15 minutes.

3. Con�ts of apricots 1 000 g apricots halves 625 g castor sugar

Mix the apricot halves with the sugar. Allow to rest for one night in the refrigerator. The following day, boil for 2 to 3 minutes and then place on a baking tray lined with a sulfurised paper and cook in a fan forced oven at 120-130°C to extract the humidity from the apricots. After cooling, cut into small pieces and spoon 10 g into each small dome before to pour over the mandarine jelly.

2. Mandarine jelly 760 g mandarine purée 75 g castor sugar 10 g gelatin leaves

Reduce the purée with the sugar to obtain 520 g of concentrated purée. Add the gelatin previously soaked in cold water and drained; cool the mixture in a bowl over ice. When the mixture thickens pour approximately 10 g into the dome shaped silicon molds ; over the confit apricots and place in the freezer.

4. Cointreau mousse 320 g milk 320 g 35% MF cream 15 g gelatin leaves 65 g Concentrated Cointreau 60% 40 g inverted sugar 145 g castor sugar 75 g water 155 g egg yolks 560 g whipped cream

Heat the milk and the cream and add the gelatin, previously soaked in cold water and drained. Cool down the mix. When the mix is at 30°C approximately, add the Cointreau. Boil the sugar, water and inverted sugar and pour over the egg yolks while whisking. Heat over a bain-marie at 840°C then whisk in a mixer to make a «pâte à bombe». When the mixture Cointreau resembles a texture «yaourt», add the cooled pâte à bombe and whipped cream at the same time with a spatula.

5. AssemblyPour the Cointreau mousse half way into each heart shaped silicon mold. Insert the mandarin jelly and the apricots. Follow with a little more Cointreau mousse and finish with a orange biscuit «pain de Gênes». Freeze.

6. Chantilly decoration 800 g cream 65 g 35% MF cream

Whip the cream and the sugar lightly until a liquid texture as for a glaze. Glaze the individual hearts over a grill then finish to decorate as you wish. Or, glaze with a ready to use white glazing.

Original creation by Antoine Santos, Ecole Criollo

Tokyo, JapanCoup de coeurCointreau Mandarine Apricot small gateaux, recipe for approximately 50 individual gateaux.

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1. Sponge cake with Griottines 440 g egg whites 520 g castor sugar 160 g ground almonds 240 g flour 640 g Griottines 15%

In a mixer, whisk the egg whites and add the sugar until firm. With a plastic spatula, add the almonds, which have been sieved together with the flour, then add the cherries (sieved and chopped) and slightly warmed in a microwave oven. Spread the sponge onto a baking silicon mat with a metal frame of 60 x 40 cm and 4.5 cm high. Cook in a fan forced oven at 170°C for approximately 20 minutes. Remove from oven and keep the biscuit in the frame until cool.

450 g hazelnut praline 40 g 36% milk couverture chocolate 90 g pailleté feuilletine (crousticrepes)

Melt the milk couverture chocolate to 35°C and add the hazelnut praline. Fold through delicately the crousticrepes. Spread a fine layer over the sponge cake inside the frame and place in the refrigerator at 5°C.

2. Praline crunch

3. Geli�ed cherry coulis Griottines 1 000 g bitter cherry puree 200 g Griottines juice 80 g castor sugar 80 g castor sugar to mix with the corn starch 60 g potato starch 175 g gelatin mass* 600 g Griottines 15%

In a saucepan, heat the bitter cherry puree, the juice and the first 80 g of sugar. In a bowl mix together the starch and second part of sugar 80 g and add to the warmed puree mixture. Boil all ingredients together, adding the gelatin mass at the end, mixing with a blender. Allow to cool and pour over the praline crunch in the frame. Put the frame into the freezer.

4. Cointreau perfumed mascarpone cream

860 g milk 300 g glucose 220 g egg yolks 2 vanilla beans 1 030 g mascarpone cheese 200 g gelatin mass* 260 g Italian meringue (glucose) 80 g Cointreau 60%

Italian meringue (glucose) 150 g castor sugar 60 g glucose 45 g water 100 g lightly whisked egg whitesCook to 120°C the sugar, glucose and water. Pour over the lightly whisked egg whites and allow to cool completely.

Continuation of 4.Make a crème anglaise with the milk, glucose, egg yolks and scraped vanilla beans cooking to 85°C. Mix well with a blender and allow to cool to 5°C. Mix together the anglaise with the Marscapone cream and whisk on the mixer until well aerated. Add the melted gelatin mass, then the Italian meringue and the Cointreau.

5. Assembly and �nishingIn the frame already prepared with the cooked sponge cake, the praline crunch and the bitter cherry jelly, pour the Cointreau perfumed Marscapone Cream until the frame is full, smoothing over flat. Place into the freezer to firm. Place the remaining mix into a piping bag with a vermicelli nozzle and decorate the top of the frame. Set in the freezer.With a chocolate spray gun, pulverize the top with a mixture of white chocolate, cocoa butter and red colouring. Decorate and cut into desired parts. * Gelatin mass

In all recipes we use gelatin powder of 200-bloom strength. At the beginning of each week, we mix our gelatin powder

with cold water and allow to absorb in the refrigerator at 5°C. We then have a ready made mass of gelatin

prepared to weigh and then dissolve for each recipe.

Gelatin mass : To calculate the weights of gelatin and water you take 100 g of gelatin

and add 6 times the weight in water equaling 600 g ; giving you a total of

700 g of mass.

Original creation by Jean-Michel Perruchon, Meilleur Ouvrier de France Pâtissier

Ecole Bellouet ConseilParis, FranceThe Saint Sylvestre

Recipe for one frame of 60 x 40 cm and 4.5 cm high