Petits Fours

INGREDIENTS
• 180 gr almond paste containing 66% almonds
• 30 gr pistachio paste
• 25 gr topping
• 75 gr eggs
• 1 pinch of salt
• 50 gr butter
• 20 gr type 55 flour
METHOD
• Mix the 66% almond paste with the pistachio paste
and topping to form a smooth paste.
• Gradually add the eggs, salt, flour and cold melted butter
to the paste.
• Turn the mixture into the Flexipan 1560 so that it is
2/3 full and place a cherry in the centre.
• Sprinkle the surface with icing sugar before baking.
• Bake in a ventilated oven at 190°C for 8 minutes
(preferably bake on a wire rack).
• Sprinkle with sugar after baking.
• Unmould after it has cooled for a few minutes.
FLEXIPAN Ref. 1560
Octagons 39 x 39 mm

Petits Fours

INGREDIENTS
• 225 g Icing Sugar
• 275 g Egg Whites lukewarm
• 75 g Flour
• 100 g Sugar
• 285 g Almond Powder
• 200 g Melted Butter
METHOD
• Sift the icing sugar, almond powder, flour and sugar
together.
• Add the egg whites and mix well all the ingredients
with a spatula.
• Melt the butter and add it to the batter.
• Bake for 10 to 12 minutes at 180 ° C in ventilated oven.
VARIATIONS
Raspberry Beignets
• Add 15 % frozen raspberry to the batter.
• Add one frozen raspberry in the center of the filled
Flexipan forms, before baking.
Bigout Pistachio – Raspberry
• Prepare a Raspberry Financier batter.
• In another neutral Financiers batter, add 12 %
pistachio paste.
• Pipe the two batters into the Flexipan forms.
• Before baking, arrange pieces of raspberry and
pistachio on the surface.
Octagons 39 x 39 mm
mini-Financiers 49 x 26 mm
OR
Mini Tartlets diam. 45 mm

Petits Fours

INGREDIENTS
• 340 g grated coconut
• 200 g sugar
• 140 g invert sugar
• 4 eggs
• 20 g flour
• 10 g melted butter
METHOD
• Mix all the ingredients together with a spatula.
• Turn into the FLEXIPAN Ref. 1562.
• Bake at 170°C for 12 minutes.
• After baking, leave to cool for a few minutes and place
the tray in the freezer for 15 minutes.
• Unmould as soon as it is taken out of the freezer.
FLEXIPAN Ref. 1562
Pyramids 35 x 35 mm

INGREDIENTS
• 360 g egg yolks
• 900 g eggs
• 900 g sugar
• 450 g flour
• 200 sugar
MIETHOD
• Beat the egg yolks, sugar and eggs together to form
a light mixture similar to genoese.
• Gently fold in the sieved flour.
• In a bowl, beat the egg whites and sugar.
• Gradually add the beaten whites to the mixture ensuring
the emulsion does not separate.
• Using a palette knife, spread 550 g of sponge onto the
sheet of Silpat.
• Baking : Very hot oven: 230 to 240 °C, damper
open for 5 to 10 minutes depending on the number
of trays.
• For coffee sponge roulade, add 50 g nescafé to the eggs,
sugar and egg yolks before beating.

• For chocolate sponge roulade, although the recipe
is different, the method is the same
• 360 g egg yolks
• 900 g eggs
• 860 g sugar
• 210 g flour )
• 210 g cocoa ) sieve together
• 550 g egg whites
• 100 g sugar

USE IN PASTRY-MAKING

• Small Cakes
• Desserts
• Mousses
• Etc…

INGREDIENTS SILPAT

• 1000 g sugar
• 1400 g eggs
• 280 g flour
• 200 g butter
• 1000 g ground almonds
• 200 g sugar
• 800 g egg whites
METHOD
• Beat the sugar and eggs,
• Add the flour and ground almonds to the mixture,
• Beat the egg whites and sugar in a bowl,
• Fold in the beaten egg whites to the mixture making sure
the emulsion does not separate,
• Using a palette knife, spread 820 g sponge onto the
Silpat mat.
• Bae in hot oven (220 to 230 °C), damper open,
for 7 to 10 minutes depending on the number of trays.

For 3×8 people (18 cm diametre,5cm hight

Almond Dacquois

Ingredients:

225g egg whitew-75g caster sugar-375g half ground almonds,half sugar

Procedure:

beal egg whites and sugar until firm.Fold in the grounds almonds with a spatula.Spread 1.5cm thick on a baking sheet.Bake at 170C for 25 minutes

Light biscuit

Ingredients:

150g egg yolks-65g caster sugar-50 g whipped cream-150g egg whites-65g caster sugar-145g flour

Procedure:

Beat the egg yolks and caster sugar until light.Fold in the whipped cream with a spatula.Beat the egg white and caster sugar until firm.Blend the two mixtures.MIx in the flour.Shape with a pastry bag and bake at 200C for 10 mn

soaking syrup

Ingredients:

25cl water-200g sugar-50g pureed passion fruit

Procedure:

Boil all ingredients together.

Frozen passion fruit cream

Ingredients:

180g pureeed passion fruit-80g icing sugar-30g cream-1vanilla pod- 2 sheets gelatine(5g)-5 egg yolks

Procedure:

Split and scrape the vanilla pod.Put the pulp in the puree.Add the sugar,egg yolks and cream.Heat to 85C,stirring constantly.Remove from heat and add the softened gelatin.Pour into circles or use a 16cm Flexipan mould and freeze.

Ganache

Ingredients:

600g whipping cream-140g honey-600g dark chocolate.

Half of this preparation in used for the chocolate mousse.

Procedure:

heat the cream and honey to 100C add the chopped dark chocolate.Mix gently with a spatula.Add 300g of whipped cream to this ganache.

INGREDIENTS FOR 40 MADELEINES
• 300 g butter
• 250 g sugar
• 33 g brown sugar
• 33 g honey
• 330 g eggs
• 300 g flour
• 9 g baking powder
• Orange or lemon extract
METHOD
• Cream the butter.
• Add sugar, honey and brown sugar, then the eggs.
• Mix in the flour and baking powder sifted together.
• Gently stir in the batter some lemon or orange extract.
• If desired, place a coulis fondant in the center
(chocolate frozen in Flexipan ref. 1242).
• IMPORTANT : Before baking, cool the Madeleines in
the Flexipan for 5 to 10 minutes at – 20 °C. This will
help to Madeleine to develop better in the oven.
• Bake at 210 °C for 5 minutes, then at 180 °C for
5 to 6 minutes..
• Before unmoulding, let the baked Madeleines to cool

in the Flexipan to give them the typical Madeleine’s

shape.

Madeleines baked in Flexipan
are smoother than when
they are baked in metallic moulds

America we like our macaroons to contain sweetened coconut. Bite into one of these sweet tasting gems, still warm from the oven, and you will enjoy the contrast of a crispy exterior to a soft and chewy, coconut flavored interior.

There are many recipes for Coconut Macaroons. For example, there are two Coconut Macaroon recipes on this site as I couldn’t decide which one I liked better. While both recipes are bursting with sweetened coconut, they differ in both ingredients and technique. This recipe starts by warming egg whites with white granulated sugar until nice and creamy. Then vanilla extract, cake flour, and sweetened coconut are folded in. Although not often used in Coconut Macaroon, adding flour gives these cookies a dense texture and a dome-like shape, rather than the more common haystack-like shape. Unlike the other Coconut Macaroon recipe on the site, this batter does need to the chilled until firm. For both recipes the cookies are baked until golden brown and are absolutely delicious warm from the oven. Coconut Macaroons store very well in the refrigerator. In fact, sometimes I think I like them better after a day or two, when their flavor has softened, yet they are still wonderfully moist and chewy. Now, for the chocolate lover you may want to add either 1/2 cup of mini chocolate chips or 1/2 cup of small chunks of chopped semi sweet chocolate to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted semisweet or bittersweet chocolate (as I have done for the other Coconut Macaroon recipe). Another great idea would be to make the macaroons in miniature and then take two macaroons and sandwich them together with melted chocolate.

North Americans like sweetened coconut, rather than unsweetened coconut, in their macaroons. Sweetened coconut is made by combining coconut with powdered icing and is packaged either in plastic bags or cans and is available shredded or flaked, sometimes even toasted.

Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.  When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.

Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart.  Bake for about 15 to 20 minutes or until golden brown.  Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes about 2 dozen Macaroons.

Sources:

• Lebovitz, David. Room for Dessert. Harper Collins Publishers. New York: 1999.
• Luchetti, Emily. Stars Desserts. Harper Collins Publishers. New York: 1991
• Coconut Macaroons:
• 4 large (120 grams) egg whites, at room temperature
• 1 cup (200 grams) granulated white sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup (60 grams) cake flour, sifted
• 3 cups (300 grams) sweetened shredded coconut

Ingredients

* 1 (14 ounce) can  Sweetened Condensed Milk
* 1 egg white, whipped
* 2 teaspoons vanilla extract
* 1 1/2 teaspoons almond extract
* 1 (14 ounce) package flaked coconut

Directions

1. Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Footnotes
*
Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.