Summary

Chefs presentation...................................... 3
Roxanne Dessert Glass with Griottines. 5
The Charleston Log...................................... 7
Caramel ........................................................ 9
CCC Dessert Glass......................................... 11
Planteur Galette............................................ 13
CentaurMacaroon....................................... 15
Coup de coeur............................................... 17
The Saint Sylvestre....................................... 19

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.

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 qualified
instructors.
It is for this reason we became Premium
Gastronomy Ambassadors, the signature of
famous quality brands: Griottines, Cointreau, Remy
Martin, Saint James, ...

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.

I hope these few recipes will inspire you in this

noble Art.

Antoine SANTOS
1st Prize Tasting 2009
The First Pastry World Cup in Japan
With C Michalak, L. Poilev and B.Lederf.

Gastronomiquement vtre,
Jean-Michel PERRUCHON
Meilleur Ouvrier de France Ptissier.
BELLOUET CONSEIL
304/306 Rue Lecourbe
75015 Paris - France
www.ecolebellouetconseil.com

ECOLE CRIOLLO Ptisserie et Chocolaterie

Tokyo - Japan
www.ecolecriollo.com

Original creation by Antoine Santos,

Ecole Criollo
Tokyo, Japan

Roxanne Dessert Glass

with Griottines
Recipe for approximately 8 glasses

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

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

Mix together with the K-beater the butter, cut into pieces,
the sugar and the our. 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 160C for
15 minutes.

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 30C, delicately fold through the softly
whipped cream with a spatula.

2. Griottines perfumed
Chantilly cream

5. Griottines 40 g

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 compote
100 g fresh strawberries
40 g castor sugar
100 g fresh strawberries
Cut the rst 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.

Pass through a sieve the Griottines and then chop into pieces.

6. Assembly
With 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
compote.

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

Original creation
by Jean-Michel Perruchon,
Meilleur Ouvrier de France Ptissier
Ecole Bellouet Conseil
Paris, France

The Charleston log

Recipe for approximately 14 logs of 7cm in length

1. Brittany sable
150 g butter
140 g castor sugar
4 g salt
60 g egg yolks
70 g ground almonds
200 g our
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 our, 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 160C 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.

* Please refer to gelatin mass recipe page 19.

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 rm. Fold through the egg whites into the rst
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 180C for 15 20
minutes.
Note: This recipe gives approximately 12 biscuit bases of 50 x 3 cm.

4. Orange and Cointreau cream

Orange 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.

Assembly and finishing

Second stage:
200 g orange cream (rst 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%

Using 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 nish 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.

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

Caramel
Recipe for 2 entremets of 16 cm , H 4.5cm

3. Pain de Gnes

1. Raisins with rum

50 g castor sugar
30 g water
70 g raisins
10 g rum St James 54%

100 g almond paste 70%

100 g whole eggs
50 g castor sugar
30 g butter
30 g our
1 g baking powder

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.

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

2. Light St James rum mousse

4. Caramel 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 crme anglaise to 85C.
Add the gelatin previously soaked in cold water and
drained. Mix and cool the mixture. At 30C, 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 lmed and sprinkle 40g
of raisins in each, pour into each circle 100 g of light St
James rum mousse and place in the freezer.

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 crme
anglaise to 85C. Add the gelatin previously soaked in cold water
and drained, then mix with a hand blender and cool to 33C
approximately. Fold through the whipped cream.
Upside down assembly : In the 2 circles of 16 cm in diametre
lmed, pour 330 g of caramel mousse and insert the disc of rum
mousse previously frozen. Add 65 g of the caramel mousse and
nish with the pain de Gnes biscuit. Place in the freezer.

Original creation by Antoine Santos,

Ecole Criollo
Tokyo, Japan

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 lmed. Use the
glaze at approximately 25C on
frozen entremets. If the thickness of
the glaze is too ne reglaze a second
time.

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

C C C Dessert Glass
Chocolate Coffee Cognac

Recipe for approximately 12 glasses of 16 cl

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.

2. Almond crumble
60 g castor sugar
60 g ground almonds
60 g our
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 170C
for approximately 12 minutes.
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
34C. Mix all ingredients together and set aside for the
assembly.
Approximately 20 g of crumble for each glass.

3. Coffee and cognac jelly

150 g water
30 g castor sugar
90 g glucose
8 g coee beans
50 g gelatin mass*
25 g Rmy Martin cognac 58%
1 g coee extract
Boil together the water, sugar and glucose ; adding the crushed
coee beans and allow to infuse for 10 minutes. Pass all ingredients
through a ne sieve and add the cognac, the melted gelatin mass
and the coee extract. Approximately 20 g per glass.

4. Coffee and cognac cream

200 g milk
100 g cream
10 g coee beans
30 g castor sugar
80 g egg yolks
45 g gelatin mass*
30 g Rmy 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 coee beans. The next day pass all ingredients through a
ne sieve and then make a crme anglaise cooked to 85C with the
cream/milk and coee mix, the sugar and the egg yolks. Cool down
quickly the anglaise to 5C. Add the melted gelatin mass, then at
25C incorporate the cognac, soaked raisins and whipped cream.
Set aside for the assembly. Approximately 60 g of coee/cognac
cream per glass.

5. Decoration crumble

Original creation by Jean-Michel Perruchon

Meilleur Ouvrier de France Ptissier
Ecole Bellouet Conseil,
Paris, France

30 g cassonade
30 g castor sugar
60 g ground almonds
60 g our
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 170C for
approximately 12 minutes.

Assembly and decoration

Using a piping bag, ll 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 coee/cognac
cream allowing to set once more in the refrigerator.
Pour over the coee/cognac cream, approximately
20 g of coee/cognac jelly and once more allow to
set in the refrigerator. Pipe again 30 g of
coee/cognac cream and nish with the decoration
crumble.

* Please refer to gelatin mass recipe page 19.

11

Original creation
by Jean-Michel Perruchon,
Meilleur Ouvrier de France Ptissier
Ecole Bellouet Conseil
Paris, France

Planteur Galette
Pineapple and St James rum galette,
recipe for 3 galettes of 4 persons
of 16 cm x 16 cm

1. Reversed puff pastry

1. Butter :
600 g dry butter
260 g our (type 55)
Mix ingredients together using a paddle attachment and
then rest in the refrigerator for approximately 1 hour at 5C.
2. Detrempe :
500 g our (type 55)
250 g water
22 g salt
150 g dry butter
Mix the butter through the our, 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 nished pu pastry in the refrigerator well
lmed.
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 nally the pastry cream. Set aside for the assembly.

4. Assembly and finishing

For each galette, roll out to 3 mm the pu pastry to give 2 squares of 16 cm x 16 cm. Pipe on to the rst 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 pu pastry. Egg wash twice the exterior and using a blade cut decoratively
the surface. Cook in an oven at 180C for 30-40 minutes. Glaze the surface of the galettes while still hot with a stock
syrup to make it shiny.

13

Original creation by Antoine Santos

Ecole Criollo
Tokyo, Japan

CentaurMacaroon
Recipe for approximately 100 small macaroons

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. coee 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 118C. When the syrup is at
115C, whisk very quickly the egg whites. When the syrup is
at 118C, 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 40C. Add the
meringue in three stages and the coee extract, the rst
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 160-165C for approximately 10 minutes.

2. Cognac and caramel filling

280 g castor sugar
45 g glucose
160 g cream
2 g salt
220 g butter
45 g cognac Rmy Martin 58%
Heat to 70C 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 110C. Cool over ice until at 50C and mix with a
blender until smooth. Add the Rmy Martin cognac and place in the
refrigerator.

3. Assembly
Pipe the cognac and caramel lling in the centre of each macaroon and
join together.

15

Coup de coeur
Cointreau Mandarine Apricot small gateaux,
recipe for approximately 50 individual gateaux.

1. Orange Pain de Gnes

2. Mandarine jelly

265 g almond paste min. 70%

250 g whole eggs
75 g castor sugar
110 g butter
40 g concentrated orange pure
65 g cubes of oranges conts
100 g our
3 g baking powder

760 g mandarine pure

75 g castor sugar
10 g gelatin leaves

Warm the almond paste in the microwave oven. Heat to

35C the eggs and the sugar over a bain marie. Pour little by
little the eggs into the mixing bowl tted with a whisk. Add
the melted hot (45C) butter, the cubes of orange cont and
the orange puree. Fold through the our and the baking
powder sifted together. Pour into a frame of 18.5 27 cm,
2cm high. Cook in a fan forced oven at 160C for
approximately 15 minutes.

Reduce the pure with the sugar to obtain 520 g of concentrated

pure. 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 cont apricots and place in the freezer.

3. Confits 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 120-130C 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.

4. Cointreau mousse

Original creation by Antoine Santos,

Ecole Criollo
Tokyo, Japan

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 30C
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 840C then
whisk in a mixer to make a
pte bombe. When the
mixture Cointreau resembles
a texture yaourt, add the
cooled pte bombe and
whipped cream at the same
time with a spatula.

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

5. Assembly

Whip the cream and the sugar

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

Pour 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 nish with a orange biscuit pain de
Gnes. Freeze.

17

The Saint Sylvestre

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

3. Gelified cherry coulis Griottines

1. Sponge cake with Griottines

440 g egg whites
520 g castor sugar
160 g ground almonds
240 g our
640 g Griottines 15%
In a mixer, whisk the egg whites and add the sugar until
rm. With a plastic spatula, add the almonds, which have
been sieved together with the our, 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 170C for approximately 20 minutes.
Remove from oven and keep the biscuit in the frame until
cool.

2. Praline crunch
450 g hazelnut praline
40 g 36% milk couverture chocolate
90 g paillet feuilletine (crousticrepes)
Melt the milk couverture chocolate to 35C and add the
hazelnut praline. Fold through delicately the crousticrepes.
Spread a ne layer over the sponge cake inside the frame
and place in the refrigerator at 5C.

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%

Continuation of 4.

Make a crme anglaise with the milk, glucose, egg yolks and scraped
vanilla beans cooking to 85C. Mix well with a blender and allow to cool to
5C. 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 finishing

In 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 at. Place into
the freezer to rm. 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.

In a saucepan, heat the bitter cherry puree, the juice and the rst
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.

* 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
5C. 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.

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 whites
Cook to 120C the sugar, glucose and water. Pour over the lightly whisked
egg whites and allow to cool completely.

Original creation by Jean-Michel Perruchon,

Meilleur Ouvrier de France Ptissier
Ecole Bellouet Conseil
Paris, France

19