Contemporary Pastry Techniques

with Les Vergers Boiron and Woods Foodservice

Michael Laiskonis
8 November 2017
London
Mango, Coconut, and Milk Chocolate Verrine

Mango Panna Cotta

400g heavy cream (35% fat)

150g sucrose
300g Boiron Mango Purée
3 sheets gelatin, hydrated

1. Combine the heavy cream and sucrose in a small saucepan; gently heat until sucrose is dissolved.
2. Combine the cream mixture, the mango purée, and the gelatin. Thoroughly emulsify with an immersion blender.
3. Transfer the mixture to prepared ‘verrine’ glasses and chill.

Milk Chocolate Cremeux

130g whole milk

120g heavy cream (35% fat)
17g sucrose
50g egg yolk
1.5 sheets gelatin, hydrated
175g milk chocolate couverture

1. Combine milk, cream, and sugar. Bring to a boil.

2. Remove from heat and whisk in the egg yolks. Add the hydrated gelatin.
3. Transfer to a container and add the milk chocolate, homogenize with immersion blender, deposit into prepared
‘verrine’ glasses and chill.

Coconut Panna Cotta

300g whole milk

150g sucrose
400g Boiron Coconut Purée
3 sheets gelatin, hydrated

1. Combine the heavy cream and sucrose in a small saucepan; gently heat until sucrose is dissolved.
2. Combine the cream mixture, the coconut purée, and the gelatin. Thoroughly emulsify with an immersion
blender.
3. Transfer the mixture to prepared ‘verrine’ glasses and chill.
Pistachio Sponge

75g pistachio paste

75g sucrose
4 whole eggs
20g rice flour
1g salt

1. Thoroughly combine all ingredients; pass through a fine mesh sieve.

2. Transfer the mixture to a one-pint foam siphon and load two gas chargers, per manufacturer's instructions.
3. Dispense the mixture into small paper cups, into which a few regularly-spaced holes are punched.
4. Place in microwave and cook on high power for 30-40 seconds.

Mango Pearls

150g Boiron Mango Purée

25g sucrose
5g lime juice
100g water
1.7g agar
0.3g locust bean gum
Vegetable oil, cold (approx. 1 liter)

1. Combine the mango purée, sucrose, and lime juice; gently warm to 37˚C/100˚F. Reserve.
2. Combine the water, agar, and locust bean gum in a small saucepan and bring to a boil; reduce heat and hold a
simmer for 2 minutes. Remove from heat and add the mango mixture.
3. Transfer the warm mango mixture to squeeze bottles and drop into cold vegetable oil (4°C/40°F), allowing 5-10
minutes to fully set. Drain and chill.
Crunchy Choux, Passion Fruit Cream

Pâte à Choux

125g whole milk

125g water
10g sucrose
2g salt
100g unsalted butter
75g all-purpose flour
75g high gluten flour
225g whole eggs

1. Place the milk, water, sucrose, salt, and butter in saucepan and bring to a rolling boil. 2. Remove from heat and
stir in the flour until combined; return to heat and cook for 1-2 minutes until a smooth mass has formed.
3. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until slightly cooled;
incorporate the eggs in the small amounts.
4. Transfer the paste to a pastry bag and deposit into 2.5cm silicon hemisphere forms. Freeze.
5. Unmold and top each frozen choux with a 2mm disc of the choux sablée. Gently warm the surface with a heat
gun, allowing the sablée to evenly drape the choux. Temper to room temperature.
6. Place in a 340˚F/170˚C oven, and bake for five minutes. Reduce the heat to 320˚F/160˚C and continue to bake an
additional five minutes. Reduce heat to 300˚F/150˚C and finish baking until golden and dry, approximately 10
minutes.

Choux Sablée

100g butter, unsalted

125g sucrose
125g all-purpose flour
2g salt

1. Place all ingredients in the bowl of a stand mixer fitted with paddle; mix on low speed just until combined,
adding a small amount of water if necessary.
2. Roll the dough between two sheets of acetate cut to approximately 30cm by 40cm. Freeze.
Passion Fruit Cream

2 whole eggs
150g sucrose
90g Boiron Passion Fruit Purée
1.5 sheets gelatin, bloomed
85g unsalted butter
100g heavy cream (35% fat), whipped to soft peaks

1. In a heavy saucepan, whisk together the eggs and sucrose, and then add the passion fruit purée.
2. On medium heat, bring mixture just to a boil, stirring constantly. Remove from heat and add the gelatin
3. Allow the mixture to cool 35˚C/95˚F and emulsify the butter into the base.
4. Once cooled, fold into whipped cream and portion into desired molds.
Raspberry Pistachio Tart

Pâte Sucrée

120g unsalted butter, softened

2g salt
90g confectioner’s sugar
30g almond flour
50g whole eggs
60g all-purpose flour (1)
175g all-purpose flour (2)

1. Combine and blend the butter, salt, confectioner’s sugar, and almond flour in a food processor.
2. Add the whole egg and first measurement of flour (1); process just until incorporated.
3. Add the remaining flour (2); process just until incorporated. Wrap the dough and chill.
4. Chill or freeze. Allow minimum two hours resting period before use. Roll or sheet to desired thickness and par-
bake sheets for 5 minutes at 150˚C/300˚F; cut desired rounds and continue baking approximately 5-10 minutes.

Pistachio Cake

200g almond paste

50g pistachio paste
125g unsalted butter, softened and creamed
2 whole eggs
15g all-purpose flour

1. In a mixer bowl with paddle attachment, combine almond paste, pistachio paste, and butter.
2. Add eggs, one at a time, with mixer running, scraping down the bowl often. Add flour.
3. Chill. Deposit into silicon molds, and bake in convection oven, 10-15 minutes, at 150°C/300°F.

Raspberry Cremeux

150g whole milk

150g heavy cream (35% fat)
80g glucose syrup
6 gelatin sheets, hydrated
150g white chocolate
500g Boiron Raspberry Purée

1. Combine the milk, cream, and glucose syrup in a small saucepan and bring to a boil. Remove from heat and stir
in the gelatin. Pour over the white chocolate and whisk to incorporate.
2. Add the raspberry purée and homogenize with an immersion blender. Transfer to prepared molds and freeze.
Raspberry Coulant

1 sheet gelatin, hydrated

200g Boiron Raspberry Purée
10g invert sugar

1. Combine purée and invert sugar in a sauce pan. Bring to a simmer.

2. Whisk in gelatin. Drop into desired forms.

Glaze

18g gelatin powder (225 bloom)

90g water (1)
235g sucrose
150g water (2)
300g glucose syrup
300g white chocolate
200g condensed milk
Red color, as needed

1. Hydrate gelatin in the first measurement of water (1).

2. Combine the sucrose, second measurement of water (2), and glucose in a sauce pan and cook to 103°C/217°F.
remove from heat and add to the white chocolate and condensed milk.
3. Incorporate the gelatin, as well as desired flavor or color, and emulsify.
4. Chill; utilize glaze at 30-32°C./86-88°F.

Raspberry Fluid Gel

125g Boiron Raspberry Purée

75g water
50g sucrose
1g citric acid
2.5g agar

1. Combine water and agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining a simmer for
two to three minutes. Remove from heat and whisk in sucrose, citric acid, and raspberry purée. Allow to cool and
set.
2. Process in blender until smooth.
Kalamansi Marshmallow

17.5g gelatin powder (225 bloom)

80g water (1)
265g sucrose
100g glucose syrup (1)
90g water (2)
30g Boiron Kalamansi Purée (1)
90g glucose syrup (2)
10g Boiron Kalamansi Purée (2)
Dextrose, as needed

1. Bloom the gelatin in the first measurement of cold water (1); reserve. Combine sucrose, first measurement of
glucose (1), water (2), and kalamansi purée (1) in a saucepan and cook to 230°F/110°C.
2. Meanwhile, combine gelatin, remaining glucose (2), and kalamansi purée (2) in mixer bowl fitted with whip
attachment.
3. Pour sugar syrup over gelatin mixture and whip on high speed for 10 minutes.
4. Pour into a prepared sheet pan or frame and allow to set. Cut as desired and toss in dextrose.

Blood Orange Gummy Candy

135g Boiron Blood Orange Purée

55g Boiron Pear Purée
260g sucrose
200g glucose syrup (1)
50g dextrose
20g sorbitol
120g glucose syrup (2)
85g gelatin (180 bloom), hydrated
15g citric acid (combined with 15g water)
1-5g flavor, optional
Grape seed oil (or 95% grape seed oil and 5% carnauba wax)

1. Combine the purées, sucrose, first measurement of glucose (1), dextrose, and sorbitol; cook to 115˚C/240˚F.
Pour over the second measurement of glucose.
2. Add the gelatin, acid, and flavoring.
3. Immediately deposit into starch molds or silicon forms and set. Brush away any excess starch and coat with a
small amount of oil combined with a drop of additional flavoring to seal and to add shine.
Grapefruit-Campari Pate de Fruit

Grapefruit Pâte de Fruit

190g Boiron Grapefruit Purée

60g Boiron Lime Purée
25g sucrose (1)
7g yellow pectin
325g sucrose (2)
42g glucose powder
2g citric acid

1. In a large heavy sauce pan, heat the grapefruit and lime purées to 40˚C/104˚F.
2. Combine first measurement of sucrose (1) and pectin and whisk into purée. Bring to a boil, stirring continuously.
3. Add remaining sucrose (2) and glucose. Cook to 106˚C/223˚F.
4. Remove from heat and stir in citric acid.
5. Pour into a Silpat lined frame or silicon forms and set at room temperature.

Campari Pâte de Fruit

225g Boiron Lemon Purée

150g Campari
50g sucrose (1)
10g yellow pectin
375g sucrose (2)
75g glucose powder
7.5g citric acid

1. In a large heavy sauce pan, heat the lemon juice and Campari to 40˚C/104˚F.
2. Combine first measurement of sucrose (1) and pectin and whisk into purée. Bring to a boil, stirring continuously.
3. Add remaining sucrose (2) and glucose. Cook to 106˚C/223˚F.
4. Remove from heat and stir in citric acid.
5. Pour into a Silpat lined frame or silicon forms and set at room temperature.
Banana Passion Fruit Bonbon

Passionfruit Mandarin Gelée

60g Boiron Passion Fruit Purée

60g Boiron Mandarin Purée
14g sucrose (1)
1.5g apple pectin
40g sucrose (2)
48g isomalt
28g glucose syrup
1.5 g citric acid

1. In a saucepan, combine purée and heat to 40°C/104°F.

2. Combine first measurement of sucrose (1) and pectin and whisk into the purée. Bring to a boil, stirring
continually.
3. Add remaining sucrose (2), isomalt and glucose. Resume a boil.
4. Remove from heat and stir in citric acid.
5. Cover and cool. Mix to pipe-able consistency and deposit into cast shells; set and cover with appropriate
ganache.

Banana Ganache

200g heavy cream (35% fat)

1 vanilla bean, split and scraped
40g invert sugar
400g white couverture, chopped
50g Boiron Banana Purée
50g unsalted butter
15g dark rum

1. In a saucepan, combine cream, vanilla, and invert. Bring to a boil.

2. Place chocolate in a large bowl and gradually pour cream over it. Emulsify with an immersion blender, if
necessary.
3. Allow to cool to 35˚C/95˚F. Add banana and butter, followed by the rum. Allow to cool to 30˚C/85˚F before
filling molds.
Blackberry Soft Caramel

125g glucose syrup

15g invert sugar
0.5g salt
210g heavy cream (35% fat)
100g Boiron Blackberry Purée
115g sucrose
5g cocoa butter
1.5g citric acid

1. Combine the glucose, invert sugar, salt, cream, purée, and sucrose in a medium sauce pan. Gently cook to
118°C/245°F. Remove from heat and stir in the cocoa butter and citric acid. Transfer to a 12cm frame.
Passion Fruit Sorbet

20g sucrose (1)

8g sorbet stabilizer
420g water
240g sucrose (2)
65g glucose powder
500g Boiron Passion Fruit Purée

1. Combine first measurement of sucrose (1) and stabilizer.

2. Heat water to 50˚C/120˚F. Whisk in stabilizer mixture, then remaining sucrose (2) and glucose, bring to a boil for
about 30 seconds. Remove from heat and chill; allow syrup to mature for at least 4 hours.
3. Combine purée and syrup and process in batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to
PacoJet canisters and freeze; process as needed.

Bulk Sorbet Base (Acidic)

50g sucrose (1)

8g sorbet stabilizer
265g sucrose (2)
545g water
132g dextrose

1. Combine first measurement of sucrose (1) and stabilizer.

2. Heat water to 50˚C/120˚F. Whisk in the stabilizer mixture, and then the remaining sucrose (2) and dextrose and
bring to a boil for about 30 seconds. Remove from heat.
3. Chill and allow syrup to mature at least 4 hours.
4. Combine measured base syrup with fruit purée (and additional water, if necessary) and briefly blend with an
immersion blender. Process in batch freezer; extract the mix at -5˚C/23˚F.
5. Transfer finished sorbet to blast chiller to harden at minimum of -18˚C/0˚F. Alternatively, transfer to PacoJet
canisters and freeze; process as needed.

BULK SORBET BASE FORMULAS (g)

Purée Quantity Acidic Sorbet Base Water Batch Yield
Lemon 266 633 101 1000
Lime 298 702 1000
Passion Fruit 523 477 1000
Bulk Sorbet Base (Sweet)

50g sucrose (1)

8g sorbet stabilizer
350g sucrose (2)
380g water
52g dextrose
160g glucose powder

1. Combine first measurement of sucrose (1) and stabilizer.

2. Heat water to 50˚C/120˚F. Whisk in the stabilizer mixture, and then the remaining sucrose (2), dextrose, and
glucose powder and bring to a boil for about 30 seconds. Remove from heat.
3. Chill and allow syrup to mature at least 4 hours.
4. Combine measured base syrup with fruit purée (and additional water, if necessary) and briefly blend with an
immersion blender. Process in batch freezer; extract the mix at -5˚C/23˚F.
5. Transfer finished sorbet to blast chiller to harden at minimum of -18˚C/0˚F. Alternatively, transfer to PacoJet
canisters and freeze; process as needed.

BULK SORBET BASE FORMULAS (g)

Purée Quantity Sweet Sorbet Base Water Batch Yield

Apricot 590 351 59 1000
Banana 555 250 195 1000
Black Currant 455 340 205 1000
Coconut 455 340 205 1000
Green Apple 605 305 90 1000
Lychee 500 325 175 1000
Mandarin 588 323 88 1000
Mango 500 325 175 1000
Pear 570 315 115 1000
Raspberry 556 296 148 1000
Strawberry 570 345 85 1000
White Peach 605 335 60 1000
White Ice Cream Base (10% fat)

550g whole milk

35g nonfat milk solids
230g heavy cream (35% fat)
140g sucrose
20g dextrose
20g invert sugar
4g ice cream stabilizer

A. Combine 4g stabilizer with 40g sucrose to disperse.

1. Combine the milk, cream, and milk powder in pasteurizer at 4˚C/40˚F. Begin heating.
2. Add the sucrose, dextrose, and invert sugar at 25˚C/77˚F.
3. Add the dry blended sucrose and stabilizer at 40˚C/104˚F.
4. Heat base to 85˚C/185˚F and hold for two minutes.
5. Cool base to 4˚C/40˚F. At approx. 65˚C/150˚F homogenize base with a handheld immersion blender for
approximately 45 seconds.
6. Mature base at 4˚C/40˚F for 12-16 hours.
7. Briefly blend with immersion blender. Transfer finished ice cream to blast chiller to harden at minimum of -
18˚C/0˚F.

Raspberry Chip Ice Cream

375g whole milk

75g nonfat dry milk powder
94g heavy cream (35% fat)
112g sucrose
38g glucose powder
50g invert sugar
5g ice cream stabilizer
500g Boiron Raspberry Purée
40g mini chocolate chips or shavings

A. Combine 5g ice cream stabilizer with 50g sucrose to disperse; reserve.

1. Combine the milk, cream, and nonfat dry milk powder at 4˚C/40˚F. Begin heating.
2. Add the sucrose, glucose powder, and invert sugar at 25˚C/77˚F.
3. Add the dry blended sucrose and ice cream stabilizer at 40˚C/104˚F.
4. Heat base to 85˚C/185˚F and hold for one minute.
5. Cool base to 4˚C/40˚F. At approx. 65˚C/150˚F homogenize the base with a handheld immersion blender for
approximately 45 seconds.
6. Mature base at 4˚C/40˚F for 12-16 hours.
7. Combine the base with the raspberry purée and briefly blend with immersion blender. Process in a batch freezer
to temperature of -5˚C/23˚F and extract.
8. Transfer finished ice cream to blast chiller to harden at minimum of -18˚C/0˚F. Alternatively, transfer to PacoJet
canisters and freeze; process as needed.