Resale Range Professional Range

Created by Olivier
BAJARD,
World Champion in the
Art of Dessert
Griottin aux
Griottines® Original
1. Soft chocolate sponge:
50 gr of egg yolks
25 gr of whole eggs
15 gr of invert sugar
15 gr of caster sugar
25 gr of fine flour
15 gr of cocoa powder 10% MG
15 gr of clarified melted butter
15 gr of top quality cocoa paste
65 gr of beatend egg whites
1 g of powdered egg whites
30 gr of caster sugar
1 gr of salt
Whisk the yollcs, whole eggs and both sugars to a ribbon consistency.
Mix the sugar, salt and powdered egg whites. Be<rt the egg whites to
soft peaks with this mixture.
Mix the flour and cocoa powder and sift into the eggs.
Heat the butter and cocoa paste to 50» C and mix it into this mixture.
Fold half the meringue into this mixture.
lncorporate the mixture into the rest of the meringue. Pour the sponge
mixture into a frame.
Bake in a solid state or pulsed air oven at 1 50°C for 25 minutes.
Once cooked, eut into 0.7 cm thick slices.
70 gr of softened butter
25 gr of icing sugar
1 gr of fine salt
60 gr of fine flour type 55
Griottines : 150 gr
4. Crème pâtissière :
300 gr of crème pâtissière
100 gr of fat whipped cream
6. Chocolate mousse :
Whisk the butter with the icing sugar and salt until pale.
lncorporate the flour and mix. lmmediately spread the mixture onto a sheet
of Silpat Bake in a solid state over at 170°C or a pulsed air oven at 155°C for
20 minutes. As soon as it cornes out of the oven, seal with cocoa butter.
135 gr of raspberry puree
15 gr of caster sugar
2 gr of alginate
1 gr of xanthane gum
5. Vanilla ‘Diplomat’ cream :
Whisk the cold crème pâtissière. Whisk the whipped cream.
lncorporate the crème pâtissière into the whipped cream with a
whisk.
2. Pâte sablée :
3. Raspberry coulis :
Boil the millk, cream and vanilia with the mixed sugar and stabiliser.
Whisk the egg yolks, sugar and powdered cream until pale.
Dilute the mixture with halfthe hot milk mixture, then pour the
mixture into a saucepan. Cook until the mixture just begins to
bubble. Cover with ding film and leave on a baking sheet to cool at
very low temperature.
Make a dry mixture of sugar, alginate and
Xanthane gum. Shower the mixture into the
purée and mix with a whisk. Leave in a cool
place to puff up for 30
minutes. Liquidise.
180 gr of milk
54 gr of 35% fat cream
3 g of Tahitian vanilla pod
18 gr of caster sugar
2 gr crème pâtissière stabiliser
36 g of egg yolks
18 gr of caster sugar
15 gr of powdered cream
8. Appareil à pistolet noir :
140 gr of top quality couverture
60 gr of cocoa butter
soluble red food colouring to taste
Melt the couverture and cocoa butter
together. Spray at 35°C.
70 gr of milk
20 gr of caster sugar
65 gr of egg yolks
60 gr of top qyality 70% couverture
30 gr of top quality cocoa paste
175 gr of fat whipped cream
Boil the milk with the sugar and pour onto the yolks.
Pour this custard onto the couverture and cocoa paste .
metted to 50°C. Uquidize. Whisk the whipped cream.
Fold the chocolate mixture into the whipped cream.
7. Ganache icing:
75 gr of top quality couverture
140 gr of 35% fat cream
5 gr of invert sugar
15 gr of glucose syrup
25 gr of softened butter
Melt the couverture to so°C.
Heat the cream and sugar to 35°C and add it in several batches.
Add the softened butter. Blitz lightly in a blender. Pass through a
chinois. Freeze to 27° C.
Resale Range
Professional Range
PREMIUM GASTRONOMIE
Grandes Distilleries Peureux 70220 Fougerolles
Tel. +33 (0)3 84 49 66 12 - Fax + 33 (0)3 84 49 65 42
www.premiumgastronomie.com
1L
1,5 L
3L
Seau 3 L