Recipe by
Nicoll Notter
Pastry Chef of the Year 2015

Almond Sable

300 g Sugar
450 g Butter
12 g Salt
2 each Vanilla Bean
300 g All Purpose Flour
750 g Almond, chopped

Cream butter, sugar, salt and vanilla bean. Add sifted all-purpose flour. Add chopped almonds. Bake at 350F for 8-10 minutes.

Milk Chocolate Lime Creameux

128 g Half/ Half
128 g Cream
5 g Lime Zest
48 g Yolks
6 g Gelatin Mass
161 g Milk Chocolate

Zest the limes over the cream and half/ half. Boil mixture above and temper in yolks. Return to stove and cook to 85°C. Pour over melted chocolate and add gelatin mass. Burr mix and pour into frame. Finally, freeze.

Lime Jocande

175 g Almond Flour
59 g Sugar
59 g All Purpose Flour
290 g Eggs
29 g Invert Sugar
9 g Lime Zest
87 g Butter
175 g Egg White
116 g Sugar

Melt and brown butter. Robo coup almond flour, sugar, all-purpose flour, and lime zest for 2 minutes. Slowly add the warm butter followed by eggs, and invert sugar. Make a French meringue with the egg whites, and sugar. Fold the meringue into the mixture above. Bake at 400F for 3-4 minutes.

Strawberry Gelee

189 g Strawberry Puree
3 g Pectin NH
23 g Sugar
21 g Invert Sugar
40 g High Quality Strawberry Compound
5 g Lemon Juice
1 g Citric Acid
1 g Salt

Mix pectin and sugar together. Bring puree to a light boil. Add the sugar mix and boil for 1 minute and 15 seconds. Quickly whisk in invert sugar, strawberry compound, lemon juice, citric acid, and salt. Cast into frame.

Vanilla Mascarpone Pate a Bombe

125 g Sugar
50 g Water
100 g Yolks
10 g Gelatin Mass
1 each Vanilla Bean
500 g Mascarpone
125 g Sour Cream
200 g Cream

Cook sugar and water to 120°C. Pour into whipping yolks. Melt and add gelatin. Paddle mascarpone, sour cream, and vanilla bean. Fold pate a bombe into mascarpone mix. Fold in semi whipped cream.

Dark Chocolate Praline Mousse

126 g Dark Chocolate
176 g Cream
2 sheets Gelatin Sheets
190 g Greek Yoghurt
228 g Almond Praline Paste
506 g Cream

Warm cream and add bloomed gelatin. Pour mixture into melted dark chocolate, and create an emulsion. Slowly add the praline, and burr mix. Add yoghurt and incorporate. Fold in semi whipped cream.

Milk Chocolate Glaze

900 g Sugar
450 g Water
900 g Glucose
600 g Condensed Milk
360 g Gelatin Mass
300 g Milk Chocolate

Bring sugar, water, and glucose to a simmer. Add condensed milk, and whisk to incorporate. Bring to a boil, pour over gelatin mass, and milk chocolate. Burr mix. Glaze at 32°C.

Nicoll Notter
Pastry Chef of the Year 2015



particolare nicoll

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