Gérard Dubois and his recipe in English and French

 Wrapped in Passion

Born and raised in Switzerland, Gérard became the founder and owner of La Rose Noire Holdings…

“Wrapped in Passion” is a recipe taken from Crafted Passion (in English and French) by Gérard Dubois, the third in Gérard Dubois’s series of cookbooks, which displays the versatility of his products from La Rose Noire. Throughout the 216 pages of this culinary publication, the elaboration of both sweet and savory tart shells, cones and baskets is shown. Born and raised in Switzerland, Gérard became the founder and proprietor of La Rose Noire Holdings, a forerunner of up-market pastry and bakery production in Hong Kong.

Chocolate Sable Dough
plain flour g 110
bitter cocoa butter g 15
soft butter g 75
icing sugar g 45
almond powder g 15
whole egg g 25
pinch of sea salt
Mix all the ingredients well except the flour. Sieve the flour and add slowly to the mixture by hand. Refrigerate overnight before using.

Physalis Ganache
whipping cream g 40
physalis puree g 20
sugar g 60
egg yolks g     30
dark chocolate g 120
butter g 40
Boil the cream and physalis puree, add the sugar and egg yolks. Remove from heat and fold in the dark chocolate. Fold in the soft butter.

Physalis Marshmallow
physalis juice g 15
sugar g 300
egg whites g 150
Combine the components and whip into a meringue. Pour and cover the mixture in a plastic container. Place the container in a microwave for 60 seconds. Do not open the container cover. Let it cool for 10 minutes. Open the container, take out the marshmallow
and slice.

PCB Création “papier à froisser”, fresh physalis.

Wrapped in Passion

Pâte Sableé au Chocolat
farine pâtissière g 110
beurre de cacao amer g 15
beurre à température ambiante g 75
sucre glace g 45
amandes en poudre g 15
oeuf entier g 25
pincée de sel
Bien mélanger tous les ingrédients à l’exception de la farine. Tamiser la farine et incorporer lentement à la main. Réfrigérer la pâte avant de l’abaisser.

Ganache aux Physalis
crème liquide g 40
purée de physalis g 20
sucre g 60
jaunes d’oeufs g 30
chocolat noir g 120
beurre g 40
Faire bouillir la crème et la purée de physalis, ajouter le sucre et les jaunes d’oeufs.
Retirer du feu et incorporer le chocolat noir. Ajouter le beurre déjà ramolli.

Guimauve aux Physalis
jus de physalis g 15
sucre g 300
blancs d’oeufs g 150
Mélanger les ingrédients et battre jusqu’à obtenir une meringue. Mettre le tout dans un récipient en plastique fermé hermétiquement. Faire cuire au four à micro-ondes pendant 60 secondes. Ne pas ôter le couvercle. Laisser refroidir pendant 10 minutes. Ouvrir le récipient, retirer la guimauve et la couper en tranches.

“Papier à froisser” PCB Création, physalis fraîches.

Gérard Dubois
from “Crafted Passion”
photo A. Chester Ong


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